Effect Of Different Processing Methods Research Articles

Effect of Different Processing Methods on the Nutritional Value of Red and White Bean Cultivars (<i>Phaseolus vulgaris </i>L.)

Among legumes, common bean plays significant role in the diet of Cameroonians. It is a good source of protein, fiber and micronutrients. However, bean contains substantial amount of antinutrients, which limit their utilization. This work evaluates the effect of different processing methods on the macronutrients, micronutrients and antinutrients contents in two bean cultivars (<i>Phaseolus vulgaris </i>L.). A survey was done in the city of Yaounde on the different processes applied on the cultivar before cooking. From the results of the survey, beans treatment were divided into six groups: raw, boiled, boiled with sodium bicarbonate, boiled with <i>Echinops giganteus</i> bark powder, soaked and boiled, soaked with sodium bicarbonate and boiled. The processed samples were analyzed for proximate and antinutrients composition using AOAC methods and minerals by atomic absorption spectrophotometry. The raw seed served as the control. The results of this study have shown that processing led to an increase significantly (p<0.05) in protein contents. The higher rate of protein were observed for soaked and boiled (25.82%) and boiled (24.23%) respectively for white and red bean. The fiber contents of soaked with sodium bicarbonate and boiled white bean were higher (8.39%) compare to fiber content values recorded for red bean cultivars samples. Fat contents are significantly (p<0.05) lower with all samples after processing. The carbohydrate content of the boiled with <i>Echinops giganteus </i>bark powder of red bean was the highest (59.26%) followed by boiled with sodium bicarbonate red bean 58.61%. Boiled with <i>Echinops giganteus</i> bark powder white bean cultivar had higher iron, zinc, potassium and magnesium while boiled red and white bean cultivar had higher copper levels. Soaked and boiled white bean cultivar had higher calcium while boiled with sodium bicarbonate red bean had higher sodium levels. Processing improved significantly (p<0.05) the nutritional value of the beans by reducing the antinutrient contents. Soaking with sodium bicarbonate and boiling were found to have the highest level of reduction effect on the tannin, oxalate and saponin particularly in the white bean cultivar. Red and white bean cultivars could be used as a food formulation material for infants and young children to prevent protein energy malnutrition.

Effects of different processing methods on the chlorophyll structure in kiwifruit.

Kiwifruit puree was treated with high and normal temperatures and pressures as independent variables to determinate the structural changes of chlorophyll derivatives. Two groups of colored elution samples were identified as single component compounds by High Performance Liquid Chromatography (HPLC). In addition, the structures of the two compounds were identified and analyzed by High Resolution Mass Spectrometry (HRMS) and Nuclear Magnetic Resonance (NMR). The results of HRMS and NMR demonstrate that components 1 and 2 were hydroxymethylbilane (HMB) and red chlorophyll catabolite (RCC), respectively, and indicate that HMB and RCC were the main pigments in the chlorophyll compounds after high temperature and pressure treatment. Furthermore, the cleavage pathway of the RCC in kiwifruit puree has been discussed, which provides a theoretical basis for the color protection of kiwifruit products in the course of processing.

Effect of Different Processing Methods on Maize, Sorghum and Millet Flours on Couscous Quality Consumed in the Far North Region of Cameroon

Effect of Different Processing Methods on Maize, Sorghum and Millet Flours on Couscous Quality Consumed in the Far North Region of Cameroon

Laser Shock Peening of Ti6Al4V Alloy with Combined Nanosecond and Femtosecond Laser Pulses

Laser shock peening (LSP) with nanosecond or femtosecond laser pulses is applied to improve the mechanical properties of metallic materials. Thus, it is necessary to compare the effects of different processing methods on microstructure changes and property improvement. In this study, nanosecond LSP (NLSP), femtosecond LSP (FLSP), and LSP with combined nanosecond and femtosecond laser pulses (F-NLSP) are conducted on Ti6Al4V alloys to compare the surface morphologies, in-depth microstructures, and nanohardness changes. In FLSP, the peened surface is smooth, and the affected depth is limited near the peened surface. NLSPed and F-NLSPed samples present rough surfaces due to the severe ablation process. Small equiaxed grains with no preferred grain orientation are denser in F-NLSPed samples than that in NLSPed samples. Compared with NLSPed samples, the affected depth and amplitude of in-depth nanohardness are larger in F-NLSPed samples. This is attributed to the increased laser absorption of incident laser on the treated surface by femtosecond laser pulses. The results in this study show the effects of different LSP methods and provide chances in engineering potentials for material property improvements.

Acoustic performance of natural fiber reinforced polymer composites: Influencing factors, future scope, challenges, and applications

AbstractNoise pollution caused by urbanization and industrial development must be effectively controlled to provide a pleasant living atmosphere. Different synthetic fiber materials have good acoustic performance, yet synthetic fiber materials have a high cost and have adverse effect on the environment. Natural fibers are a good alternative to synthetic fibers in terms of acoustic properties and they are also less expensive and have less environmental impact. Several factors affects the acoustic behavior of natural fiber reinforced polymer composites (NFRPCs). The present article focuses on the effect of different processing methods, reinforcement architecture, fiber diameter, laminate thickness and density on the acoustic performance of NFRPCs. Reinforcement architecture has been proved to be the best option in order to tailor the various acoustic properties of the composite laminates without even changing other physical properties. The challenges, future scope and potential applications of natural fibers in acoustic applications (home theaters, offices, cinema halls, automobiles, etc.) have also been discussed.

Effects of Different Processing Methods on the Volatile Components and Antioxidant Ability of the Water Extracts from Stropharia rugosoannulata

This study was aimed to compare the effects of thermal treatment (70 ℃, 90 ℃) and non-thermal treatment (room temperature, ultrasound treatment, homogenization and high hydrostatic pressure) on the volatile flavor of water extracts of Stropharia rugosoannulata with different particle sizes. Gas chromatography-mass spectrometry and electronic nose were applied to compare these volatile components, and the results indicated that the original mushroom powder without superfine grinding displayed the strong volatile flavor, and the sequence of the corresponding processing technology was followed as : Ultrasound treatment>high hydrostatic pressure>room temperature>homogenization>70 ℃>90 ℃. There were 47 volatile components were identified in those water extracts of 18 S. rugosoannulata. Among them, hexanol, 1-octen-3-ol and hexanal were dominantly existed, and the sum of these three accounted for 75.02%~95.70% of the total volatile components. Under thermal treatment, the peak area of total volatiles in the water extracts of S. rugosoannulata ranged from 819.96×106 to 4727.72×106, while they were accounted for 4063.37×106~8772.13×106 in these non-thermal treated extracts, displayed more intense flavor. Both processing method and the particle size had a significant impact on the antioxidant capacity of the water extract of S. rugosoannulata (P<0.001). Thermal treatment combined with superfine pulverization reduced the free radical scavenging ability (DPPH, ABTS) of the water extract of S. rugosoannulata, but improved its iron ion reduction (FRAP) ability. This research might provide useful reference for the intensive processing of S. rugosoannulata in the seasoning market.

Effects of different processing methods on the lipid composition of hazelnut oil: A lipidomics analysis

Although hazelnut oil is rich in nutrients, its quality is greatly affected by how it is processed. However, no studies to date have comprehensively analyzed the lipid composition of hazelnut oil using different processing methods. Here, we conducted a lipidomics analysis using UPLC-QTOF-MS to characterize the lipid composition of cold-pressed hazelnut oil (CPO), ultrasonic-assisted hexane hazelnut oil (UHO) and enzyme-assisted aqueous hazelnut oil (EAO). A total of 10 subclasses of 98 lipids were identified, including 35 glycerolipids (GLs), 56 glycerophospholipids (GPs) and 7 sphingolipids (SPs). The total lipid and GL content were the highest in CPO, GP content was the highest in UHO and the ceramide content in SPs was most abundant in EAO. Multivariate statistical analysis showed that the lipid profiles of hazelnut oil prepared with different processing methods varied. Twelve significantly different lipids (TAG 54:3, TAG 52:2, TAG 54:4, TAG 54:2, TAG 52:3, TAG 54:5, DAG 36:2, DAG 36:4, DAG 36:3, PC 36:2, PA 36:2 and PE 36:3) were identified, and these lipids could potentially be used as biomarkers to distinguish between hazelnut oil subjected to different processing methods. Our results provide useful information for hazelnut oil applications and new insight into the effects of edible oil processing.

Effect of boiling and oven roasting on some physicochemical properties of sunflower seeds produced in Far North, Cameroon.

The effects of different processing methods on proximate composition, total phenolic content, antioxidant activity, lipid oxidation, and mineral contents of sunflower seeds produced in Far North Region of Cameroon were evaluated. Mean moisture, ash, lipid, protein, fiber, and carbohydrate contents of raw sunflower seeds were 6.60%, 2.55%, 44.65%, 20.17%, 4.08%, and 21.25%, respectively. The changes in moisture, ash (excepted in boiled samples), lipid, protein, fiber, and carbohydrate (excepted in roasted samples) were found to be significant for all cooking methods. Ash and lipid contents of samples roasted at 120°C were found to be significant when compared with other cooking methods. Antioxidant activity increased with treatment. After processing, the acid, peroxide, and thiobarbituric acid values increased significantly, whereas iodine value decreased. The roasting process improved the induction time, and samples roasted at 120°C were found to have the highest induction time (2.29 ± 0.09 hr). Raw sunflower seeds were good sources of potassium (K), magnesium (Mg), calcium (Ca), iron (Fe), zinc (Zn), and manganese (Mn). Increase in contents of Ca, Mg, Zn, Cu, and Fe was observed during processing. Roasting compared with boiling appeared to be the best cooking method of sunflower seeds concerning nutrient content, antioxidant stability, and lipid stability.

Evaporation of colloidal droplets from aluminum–magnesium alloy surfaces after laser-texturing and mechanical processing

Evaporation-induced self-assembly on solid surfaces is widely used for the production of photonic devices, circuit boards of electronic devices, and cooling technologies. There are numerous factors affecting self-assembly. However, the state of a solid surface is one of the most important. In this work, we analyzed the effect of mechanical processing methods (widely used in mechanical engineering) and promising pulsed laser texturing of aluminum-magnesium alloy on the characteristics of self-assembly of polystyrene (PS) particles during the evaporation of colloidal solution droplets. The patterns were visualized under a scanning electron microscope. The profile of an evaporating droplet was obtained using the optical shadow technique. It was found that during the evaporation of water droplets loaded with PS particles on aluminum-magnesium alloy samples, the ring-like patterns were formed. Such a pattern type was explained by the evaporation of a droplet in the constant contact diameter mode during almost the entire evaporation time (more than 90% of the total evaporation time). The dried patterns formed on aluminum-magnesium alloy surfaces after satin-finishing and laser texturing were found to be stretched parallel to the vector of laser beam or polishing tool movement due to capillary force. In addition, we determined the conditions when the particles formed spot-like patterns on laser-textured surfaces. These results provide new knowledge in understanding the effect of different processing methods of a material on the formation of dried patterns and are important for many applications.

Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks.

Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidative properties of fish meat-based snacks. The results showed that the frying method induced a significantly (p < 0.05) higher expansion than baking and microwave methods. Texture in terms of hardness was attributed to the rapid loss of water from muscle fiber, which resulted in compact structure and the increased hardness in microwave cooking, whereas in frying, due to excessive expansion, the hardness decreased. The pasting properties were significantly higher in baking, indicating the sufficient swelling of starch granules, while low in microwave suggest the rapid heating, which degraded the starch molecules and disruption of hydrogen bonds as well as glycosidic linkage and weakening of granules integrity. The water movement assessed by Low Field Nuclear Magnetic Resonance (LF-NMR) showed that frying had less tight and immobilized water, whereas microwave and baking had high amounts of tight and immobilized water, attributing to the proper starch-protein interaction within matrix, which was also evidenced by scanning electron microscopy (SEM) analysis. The protein oxidation was significantly (p < 0.05) higher in frying compared to baking and microwave cooking. The findings suggest the endorsement of baking and microwave cooking for a quality, safe and healthy snacks.

The Effect of Different Processing Methods on Fishmeal Element Quality: Evaporator System

Anchovy (Engraulis encrasicolus L., 1758) is the main source of fishmeal in Turkey. The research was carried out in 3 fishmeal factories where anchovy is processed in the Black Sea during the 2007-2008 fishing season. Factories A and B have an evaporator system, while factory C does not have an evaporator system. In the study, it was aimed to reveal the effect of the evaporator system on the mineral substance quality of the fishmeal produced in fishmeal oil factories. As a result of this study, the elements in fishmeal are listed in descending order as Ca&amp;gt;P&amp;gt;K&amp;gt;Na&amp;gt;Mg&amp;gt;Fe&amp;gt;Zn&amp;gt;Mn&amp;gt;Cu. According to the results of the research, it was determined that the phosphorus, sodium, potassium, calcium and zinc values of fish fishmeal produced in A and B factories using evaporator system were higher than the C factory without an evaporator system, and the difference between factories was statistically significant (P&amp;lt;0.05). It is recommended that all factories have an evaporator system in order to produce fishmeal of higher quality (protein and mineral substances) in fishmeal-oil factories.

Evaluating the effects of different processing methods on the nutritional composition of shrimp and the antioxidant activity of shrimp powder

Shrimp is a prevalent food in the Arabian Gulf that is known for its good sensory properties and high nutritional value. The aim of the present work was to assess the effects of diverse processing methods on the nutritional composition of shrimp and the antioxidant activity of shrimp powder. Shrimp (Penaeus semisulcatus) flesh was treated using four processes (salting, frying, grilling, and boiling), following which its macronutrient content, fatty acid profile, vitamins and mineral contents were measured. Also, the antioxidant activity of all shrimp powder extracts was assessed using the 2, 2 diphenyl 1 picrylhydrazyl (DPPH), linoleic acid oxidation inhibition, and reducing power methods. The results revealed that the fresh and processed shrimp flesh had significant nutritional value and the fresh and treated shrimp powders have high antioxidant activity, but the cooking processes have significant effects on the nutritional value and antioxidant activity of shrimp flesh. These effects were greater significantly in grilled shrimp followed by boiled shrimp and then fried shrimp. It is concluded that the high nutritional value and antioxidant activity of shrimp flesh make it an important food for nutritional health promotion for the community.

Effect of Different Processing Methods on the Nutritional Value of Rice

Rice, the mostly used cereal grain, is composed of three layers-husk, bran and endosperm, each contains various specific components. These layers can be lost or retained depending on the different processing methods used. The objective of the present study was to know the nutritional value of raw and parboiled Ranjit rice obtained by de-husking method using both modern milling and a traditional de-husking method by “Dhenki”. After preparing the rice flour, estimation of carbohydrate, protein, crude lipid, crude fiber, Minerals: Fe, Zn, Ca, vitamins thiamin and niacin were carried out for all the rice samples following standard methods. The milled rice grains showed greater losses in the fat, protein and fiber contents compared to the rice grains de-husked by Dhenki. On the other hand, the parboiling of the paddy prior to de-husking enhanced the nutritional quality of the rice compared to the un parboiled raw rice as parboiling - allows some nutrients like Iron and vitamins to transfer from the hull into the grain. Parboiled rice also showed less carbohydrate content compared to the raw rice. Further study with animal model revealed that parboiled rice de husked by Dhenki showed slow rate of digestion indicating it as a source of good carbohydrate.The findings may be useful in helping the people to choose the right processing methods for rice to obtain maximum yield in nutrition.

Effects of Different Processing Methods and Internal Components on Physicochemical Properties and Glycemic Index of Adzuki Bean Powder.

The estimated glycemic index (eGI) value of adzuki bean powder prepared by steamed cooking (SC), extruded cooking (EC) and roller cooking (RC) was studied comparatively. Results showed that RC had the highest eGI, with 80.1, and both EC and SC resulted in a lower eGI value of 70.0 and 49.7, respectively. Compared with the EC and RC methods, the SC method provided a more intact physical barrier for starch digestion, resulting in a less destroyed cell structure. As the essential components that form the cell wall, the study further investigated the effects of protein and fiber on physicochemical properties, in vitro starch digestibility and the eGI of adzuki bean powder processed with the SC method. Viscozyme and Protamax were used to obtain the deprotein and defiber samples. Results showed that the SC treatment with Viscozyme and Protamax, respectively, had significant effects on in vitro starch digestibility. The eGI of different samples were given as follows: steamed cooking adzuki bean powder (49.7) < deproteined adzuki bean powder (60.5) < defibered adzuki bean powder (83.1), which indicates that fiber may have a greater influence on the eGI than protein.

EFFECTS OF DIFFERENT PROCESSING METHODS ON THE RESISTANT STARCH CONTENT OF SOME LEGUMES

This work describes the effects of different processing methods on resistant starch (RS) contents of Canavalia ensiformis, Detarium microcarpum, Jatropha curcas and Glycine max. meals. The legume seeds were subjected to different processing methods (Raw, soaked, Boiled, Toasted and Fermented). Resistant Starch was determined by Megazyme Resistant Starch Assay procedure (A.O.A.C, 2002). In the results, the highest resistant starch contents were recorded in the toasted method for the three legume meals (Canavalia ensiformis 11.69 %, Detarium microcarpum 10.49 %, Jatropha curcas 13.06 %, while in Glycine max. 12.0 % was recorded in the boiled method). The lowest resistant starch contents were recorded in the raw processing method for the three legume meals (Canavalia ensiformis 8.47 %, Detarium microcarpum 7.25 %, Jatropha curcas 9.13 %, while in Glycine max. 7.51 % was recorded in the soaked method). The results of this research have proven the type 3 (RS3) resistant starch, which is retrograded starch made by cooking/cooling processes on starchy materials. Data were analyzed using one-way ANOVA and significant differences (p&lt;0.05) were recorded among the different processing methods

Effect of Drying Methods and Type of Packaging Materials on Phytochemical Content and Total Antioxidant Capacity of Five Medicinal Plants with Cosmetic Potential over Three Months Storage at Ambient Temperature

Drying and storage are the most integral parts of the post-harvest practices of herbal materials. These practices directly influence the physical and chemical quality of the processed product. Therefore, the main objective of the present study was to analyze the effect of drying methods and packaging materials on total flavonoid content, total phenolic content, and total antioxidant capacity of five medicinal plant leaves with cosmetic potential. Leaves of Hibiscus rosa-sinensis L., Senna alata (L.) Roxb., Centella asiatica (L.) Urb., Ocimum tenuiflorum L. and Justicia adhatoda L. were dried to a constant weight using shade drier at 30-35°C, solar drier at 30-40°C and oven at 40°C. Thereafter, dried leaves were stored using three different packaging materials namely glass jars, polythene bags and gunny bags at ambient temperature for three months. Aluminum chloride colorimetric assay, folin-ciocalteau method, and phosphomolybdate assay were employed to analyze the total flavonoid content (TFC), total phenolic content (TPC) and total antioxidant capacity (TAC) of ethanolic extracts of leaves respectively in each month. Data were presented as mean ± standard deviation of minimum three replications. Significant interactions of the drying methods and packaging materials on TAC, TFC and TPC of dried leaf materials were analyzed using Two-way ANOVA. Results showed that the maximum TFC, TPC and TAC in oven dried H. rosa-sinensis (23.48±2.49 mg RE/100g DW, 1.09±0.24 mg GAE/100g DW and 0.39±0.05 mg AAE/100g DW respectively) and C. asiatica (128.64±10.59 mg RE/100g DW, 2.38±0.32 mg GAE/100g DW and 2.2±0.05 mg AAE/100g DW respectively) leaves stored in glass jars and solar dried S. alata (117.43±9.00 mg RE/100g DW, 3.99±0.29 mg GAE/100g DW and 1.07±0.04 mg AAE/100g DW respectively), O. tenuiflorum (216.02±0.75 mg RE/100g DW, 1.92±0.12 mg GAE/100g DW and 1.07±0.03 mg AAE/100g DW respectively) and J. adhatoda (11.13±1.23 mg RE/100g DW, 1.02±0.19 mg GAE/100g DW and 0.42±0.04 mg AAE/100g DW respectively) leaves stored in glass jars at the end of the storage period. However, statistically significant interaction (p value < 0.05) was not reported between drying method and packaging material on TPC of C. asiatica and O. tenuiflorum leaves and TFC of S. alata leaves. In conclusion, determining the effect of different processing methods on chemical constituents of aforementioned plant leaf materials is suggested to assure the quality of the final product.

Effects of different processing methods on bioactive substances and antioxidation properties of Lycium barbarum (goji berry) from China

Lycium barbarum, commonly known as goji, is a known source of potentially bioactive compounds; However, the phytochemical properties of L. barbarum vary by geographical origin, cultivar, and industrial processing method. Fermented L. barbarum juice (FLBJ) has become a focus of research with the aim to extract highly potent phytochemical components. Here, we evaluated the phytochemical contents of six varieties of L. barbarum (Jinghe, Qinghai, Ningxia, Jingyuan, Qinhuangdao, Neimeng) subjected to different processing methods, before analyzing the antioxidant properties of the samples in vitro. The results showed that the phytochemical composition of FLBJ significantly differed from that of ethanolic extracts (EE) and aqueous extracts (AE). FLBJ had greater antioxidant activity than AEs according to the results of DPPH, ABTS, FRAP, and ORAC assays (343.67 ± 5.27 μmol Trolox equivalents/g dry weight [TE/g DW], 229.89 ± 0.82 μmol TE/g DW, 209.81 ± 6.58 μmol TE/g DW, and 726.08 ± 10.81 μmol TE/g DW, respectively) and contained 60.16 ± 1.97 CAA units, which was 1.12–4.73 times the levels obtained by the other two processing methods. Finally, the active phytochemicals in FLBJ were optimally used, and L. barbarum from the Ningxia province of China represents an attractive source of antioxidant compounds for nutraceutical applications.

Effect of different processing methods on the biochemical composition of water hyacinth and acceptability by WAD goats

The limiting factor in the use of water hyacinth (WH) as a fodder is the high moisture content. Subjecting this water weed to various processing methods might reduce the moisture content to an appreciable level that will be tolerated by animals. Fresh samples of water hyacinth harvested from lagoon water body in Ogun State were processed into wilted, ensiled, sun-cured. Two experiments were conducted. Experiment 1 involved the determination of nutrient composition (Dry matter, Crude protein, Crude fibre Ash, Neutral detergent fibre and Acid detergent fibre), mineral content(macro and micro minerals) and secondary metabolites (spot test analysis of (saponin, phenol and steroid) of fresh and processed WH. In experiment II, the fresh and processed WH were fed to eight WAD goats in a cefetaria feeding trial to determine the Coefficient of Preference (COP) ofall forms of water hyacinth. Results revealed that, the nutrient composition was influenced by processing methods except for the ash content. The sun-cured WH contained more dry matter (89.30 g/100g DM), while the lowest dry matter (8.22 g/100g DM) was recorded for fresh WH. However, ensiled WH contained more crude protein (16.23 g/100g DM) than other forms of WH, the lowest CP (10.42 g/100gDM) was recorded for fresh WH (DBG has some protein in it and it added to the water hyacinth, hence the raised CP content of ensiled WH). However, the neutral detergent fibre ranged from 55.20 to66.25 g/100g DM in ensiled and sun-cured respectively.The mineral content of all forms of WH were similar. Qualitative evaluation of saponin, phenol and steroid showed that all forms of WH contained tannins and steroids; saponin was found but declared negative due to height of the form. The result of COP,showed thatthefresh WH (0.74) was rejected, while all processed WH were acceptable to the animals.However,the ensiled WH (1.40) was most preferred. It is concluded that processing methods can improve the nutrient composition of WH and also the preference by animals.

Soybean processing effects on the performance, carcass traits, and blood metabolites of broiler chickens

Processing methods are used to increase the nutritional value of soybean. The purpose of this research was to study the effect of different processing methods of soybean on performance, carcass traits, and blood metabolites of Ross broiler chickens. A factorial experiment was used in the form of a completely random design using 600 male Ross 308 broiler chickens for 42 days (in 3 feeding phases: starter, grower, and finisher). The experimental factors included the 2 soybean varieties (Katol and Caspian) and 4 processing methods (unprocessed, extruded, thermal, and gamma radiation). Data were measured and analyzed with the Lsmeans procedure by SAS package. Processing methods had a significant effect on the feed conversion ratio (FCR) at the starter and finisher phase. Soybean varieties had a significant effect on the FCR at the whole phase. Interaction of processing methods and soybean variety had a significant effect on the FCR at the finisher and whole phase. Processing methods had a significant effect on the albumin. Soybean varieties, processing methods and interaction of them had a significant effect on the phosphorus. Interaction of processing methods and soybean varieties had a significant effect on the live weight, thigh, wings, pancreas weight, uric acid, and Alkaline phosphatase (ALP). Results showed that extruded and thermal methods are the most suitable for soybean processing.

Study on effect of different processing methods on chemical components of Chuanxiong Rhizoma

To determine the content of extracts in different processed products of Chuanxiong Rhizoma and the content of chlorogenic acid, ferulic acid, senkyunolide Ⅰ, coniferyl ferulate, senkyunolide A and ligustilide, in order to study the effect of different proces-sing methods on the alcohol-soluble extract and the content of six ingredients of Chuanxiong Rhizoma. The extract was determined according to the alcohol-soluble extract determination method set forth in item 2201 of the 2020 Chinese Pharmacopoeia Ⅳ; the content was determined by using Agilent TC-C_(18) column(4.6 mm×250 mm, 5 μm) for gradient elution, with acetonitrile(A)-0.5% acetic acid solution(B) as the mobile phase; the column temperature was at 30 ℃; the flow rate was 1.0 mL·min~(-1), the detection wavelength was 285 nm; and the injection volume was 10 μL. Compared with Chuanxiong Rhizoma, the extracts of processed products all increased significantly; by the degree of increase, the order was stir-frying Chuanxiong Rhizoma with honey&gt;stir-frying Chuanxiong Rhizoma with rice wine&gt;stir-frying Chuanxiong Rhizoma with Angelicae Dahuricae Radix decoction&gt;stir-frying Chuanxiong Rhizoma with tea decoction; the HPLC method was convenient and reliable, with a high linear relationship of chlorogenic acid, ferulic acid, senkyunolide Ⅰ, coniferyl ferulate, senkyunolide A and ligustilide, and a high precision, repeatability, stability and the sample recovery rate in Chuanxiong Rhizoma and its processed products. There were 15 chromatographic peaks before and after processing, eight of them were identified. Compared with the pre-processing, two chromatographic peaks were added after the stir-frying with honey and rice wine; and four chromatographic peaks were added after the processing with Angelicae Dahuricae Radix decoction; the contents of chlorogenic acid, ferulic acid, senkyunolide Ⅰ, coniferyl ferulate, senkyunolide A, and ligustilide in stir-frying Chuanxiong Rhizoma with rice wine were all reduced. Except for the content of ferulic acid that increased, the content of the other five components decreased in stir-frying Chuanxiong Rhizoma with honey, stir-frying Chuanxiong Rhizoma with tea decoction, and stir-frying Chuanxiong Rhizoma with Angelicae Dahuricae Radix decoction. Rice wine, honey, decoction of tea and Angelicae Dahuricae Radix could all promote the dissolution of chemical components in Chuanxiong Rhizoma, and increase the content of extract; the changes in the contents of six components of different processed products could provide a certain basis for studying chemical composition and efficacy of different processed products of Chuanxiong Rhizoma.