Effect Of Dehulling Research Articles

Analyzing Cooking Efficiency of Gradoli Purgatory Beans: Effects of Dehulling, Malting, and Monovalent Carbonates.

Legumes, rich in protein, fiber, and micronutrients, are increasingly popular in pulse-based and gluten-free foods despite global consumption stagnating at 21 g/day due to taste, low protein digestibility, anti-nutrients, and long cooking times. Bean resistance to cooking causes textural defects like the hardshell and hard-to-cook phenomena. The pectin-cation-phytate hypothesis explains why soaking beans in sodium salts reduces cooking time by enhancing pectin solubility in water. Gradoli Purgatory beans (GPB), from Italy's Latium region, were malted, reducing phytic acid by 32% and oligosaccharides by 63%. This study evaluated the hardness of cooked GPB seeds in various conditions, including decorticated or malted states, using a modified standard method. Cooking at 98 °C for 7-75 min on an induction hob with a water-to-seed ratio of 4 g/g was tested. Soaking was applied before cooking for conventional seeds only, followed by texture analysis. Conventional GPBs were adequately cooked if their cotyledons disintegrated upon pressing, requiring a force peak of 250 to 220 N and cooking times of 52 to 57 min. Malted, decorticated, and split GPBs cooked similarly to raw decorticated and split ones, with times of 32 and 25 min, respectively. Faster cooking was due to bean coat removal and splitting, not chemical changes. Sodium or potassium carbonate/bicarbonate at 1-2 g/L improved cooking efficiency, with 2 g/L of sodium carbonate reducing cooking time to 13 min. Higher concentrations caused non-uniform cooking. Cooking malted, decorticated, and split GPBs in sodium-carbonated water reduced greenhouse gas emissions from 561 to 368 g CO2e/kg, meeting the demand for eco-friendly and nutritionally enhanced plant protein sources.

HS-SPME-GC-MS combined with chemometrics to assess the impact of germination, dehulling, and milling on flavor attributes of brown and green lentils (Lens culinaris subsp. culinaris)

The volatile profiles of raw, dehulled, and germinated seeds and flours of green and brown lentils ( Lens culinaris subsp. culinaris ) were assessed using headspace solid-phase micro-extraction coupled to gas chromatography-mass spectrometry (HS-SPME-GS-MS). The total identification percentages of the extracted volatiles ranged between 96.3% and 99.8%. Fifty-five aroma compounds were detected and, among them, 42 were determined in the emission of whole legume seeds and 37 from legume flours; they were classified in seven chemical classes, including monoterpene hydrocarbons (MH), oxygenated monoterpenes (OM), sesquiterpene hydrocarbons (STH), phenylpropanoids (PP), apocarotenes (AC), non-terpene derivatives (NTD), nitrogen/sulfur derivatives (NSD). OM volatiles increased during the germination process in both cultivars, while MH decreased significantly. In raw and germinated seeds and flours, the most representative class was NTD, except for germinated green flour (GGF), which emitted much more STH. Besides, milling the seeds resulted in an increase of MH (except for GGF), OM (except for GGF and germinated brown flour GBF ), STH, and PP and a decrease of NTD. The beany flavors associated with the volatile components increased because of germination and milling. Significant differences in the volatile profiles of the cultivars and their flours were evidenced due to the type of cultivar and processing conditions. This information may be of interest to industries involved in the development of specific pulse-based food product. • The aroma compounds of two lentil cultivars were evaluated using HS-SPME-GC-MS. • Effect of dehulling, germination, and milling on volatiles were assessed. • 55 emmited volatiles, which are divided into seven chemical groups, were detected. • A wide difference in the emission profiles of whole seeds and flours was observed. • This is useful in the conception of legume-based ingredients related to specific aroma.

Assessment of dehulling effect on volatiles, phenolic compounds and antioxidant activities of faba bean seeds and flours

The effects of dehulling and milling of seeds on the volatiles of two Vicia faba L. cultivars were evaluated using headspace-solid phase micro-extraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC-MS). The phenolic constituents and antioxidants activities were also estimated on the same kind of samples. A total of 36 volatiles belonging to six different chemical classes were identified. Among them, 11 compounds were determined in the emission profile of whole faba bean seeds, 19 from dehulled legume seeds, 14 from whole seed flours, and 24 from dehulled seed flours. A difference in term of volatiles was observed between whole and dehulled seeds and flours. Additionally, the evaluation of phenolic compounds and antioxidant activities showed significant differences between dehulled seeds in comparison to the corresponding whole ones, in terms of total antioxidant capacity, DPPH radical scavenging activity, β-carotene bleaching test, and iron reducing power. Nevertheless, the dehulling effect did not affect the total phenols, flavonoids, and tannins contents. Besides phenolic compounds in whole and dehulled faba bean flours, ascorbic acid was detected by HPLC-UV-DAD in both cultivars.

Phytochemical composition and antioxidant properties of methanolic extracts of whole and dehulled Bambara groundnut (Vigna subterranea) seeds

The distribution of phytochemicals and their contribution to antioxidant potentials in whole and dehulled Bambara groundnut (BGN) seeds was evaluated. Whole BGN seeds were sorted using the testa and hilium colour and further grouped into whole and dehulled BGN seeds. Extractions of both whole and dehulled BGN seeds was done using methanol and the extracts assayed for total phenolics (TPC), flavanol, flavonol, anthocyanin content, oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP). Methanolic extract of whole BGN seed exhibited higher flavanol and flavonol content as well as significantly higher in-vitro antioxidant activities than dehulled BGN seeds. The TPC of whole BGN seed extract ranged from 3.6 to 11.0 GAE/g, while that of dehulled BGN ranged from 2.7 to 3.2 GAE/g. Identification of phenolics in whole and dehulled BGN seed extract using UPLC-qTOF-MS, revealed the presence of monoterpenoids (iridoids), phenolic acids, flavonoids and lignans. Bivariate correlations showed anthocyanin demonstrated weak positive correlation between flavanol, flavonol and ORAC for whole BGN seed extract; and negative correlation between flavanol, TPC, FRAP and ORAC for dehulled BGN. Aside the effect of dehulling, whole BGN seeds exhibited the presence of phytochemicals with beneficial properties for food and industrial application.

Germinated Buckwheat: Effects of Dehulling on Phenolics Profile and Antioxidant Activity of Buckwheat Seeds.

The aim was to investigate the effects of the cold dehulling of buckwheat seeds on their germination, total phenolic content (TPC), antioxidant activity (AA) and phenolics composition. Cold dehulling had no negative effects on germination rate and resulted in faster rootlet growth compared to hulled seeds. Although the dehulling of the seeds significantly decreased TPC and AA, the germination of dehulled seeds resulted in 1.8-fold and 1.9-fold higher TPC and AA compared to hulled seeds. Liquid chromatography coupled to mass spectrometry identified several phenolic compounds in free and bound forms. Rutin was the major compound in hulled seeds (98 µg/g dry weight), orientin and vitexin in 96-h germinated dehulled seeds (2205, 1869 µg/g dry weight, respectively). During germination, the increases in the major phenolic compounds were around two orders of magnitude, which were greater than the increases for TPC and AA. As well as orientin and vitexin, high levels of other phenolic compounds were detected for dehulled germinated seeds (e.g., isoorientin, rutin; 1402, 967 µg/g dry weight, respectively). These data show that dehulled germinated seeds of buckwheat have great potential for use in functional foods as a dietary source of phenolic compounds with health benefits.

Effects of Dehulling on the Vitamins, Minerals and Sensory Properties of Toasted African Breadfruit (Treculia africana) Seeds

Toasted dehulled African breadfruit seeds are popular snack in the south eastern part of Nigeria. Consumption of toasted dehulled seeds may result in hidden hunger due to some nutrient losses during toasting. Raw breadfruit seeds bought from the markets were sorted and divided into two batches. One batch was parboiled at 100°C for 15 minutes, manually dehulled, winnowed to remove the hulls and toasted in a frying pan at 45°C for 30 m with constant stirring to obtain crispy light brown seeds. The other batch was toasted without dehulling at same temperature-time regime and allowed to cool to room temperature before manual dehulling. Nutrient content of dehulled and undehulled toasted seeds were evaluated with standard analytical methods for nutrient losses and sensory properties to know the effects on acceptability. This study was carried out in Umuahia, Abia State capital of Abia State Nigeria between March and June, 2018. Results showed that un-dehulled toasted breadfruit (UTB) sample had significant (P=.05) higher vitamin A (1.62 mg/100 g), B1 (0.03 mg/100 g), B2 (0.02 mg/100 g), B3 (0.85 mg/100 g), vitamins C (2.61 mg/100/g), E (0.43 mg/100 g) than dehulled toasted breadfruit (DTB) sample with 1.47 mg/100 g, 0.02 mg/100 g, 0.01 mg/100/g, 0.76 mg/100 g, 2.44 mg/100 g and 0.37 mg/100 g respectively for vitamins A, B1, B2, B3 C and E. The UTB had significantly (P=.05) higher calcium (48.23), phosphorous (55.35), sodium (22.72), zinc (0.93) than DTB with respective values of 43.66, 52.67, 20.09 and 0.04 all in mg/100 g The DTB sample had significant (P=.05) higher potassium (336.29) magnesium (35.97) and iron (1.68) than UTB with respective values of 295.86, 32.85 and 1.53 all in mg/100 g. The UTB had significant (p< 0.05) higher general acceptability (7.51) than DTB (7.36). The DTB had higher loss in all the vitamins and in some mineral than DTB with better acceptability.

Effect of Dehulling on Proximate Composition and Functional Properties of Lima Bean (Phaseolus lunatus) Grown in Enugu State

This physical properties, proximate composition and functional properties of Lima bean (Phaseolus lunatus) obtained from Enugu State were studied. The result obtained for dehulled and undehulled lima bean with respect to proximate composition gave the following value for dehulled lima bean: moisture 7.18%, crude fat 4.67%, protein 14.24%, crude fiber 17.89%, ash 0.66% and carbohydrate 55.36% while undehulled lima bean contents were moisture 4.30%, crude fat 2.62%, protein 16.31%, crude fiber 18.00%, ash content 2.13%, carbohydrate 56.14%. Moisture, crude fat, protein and ash contents were significantly different than crude fiber and carbohydrate. The functional properties showed higher values for dehulled than undehulled okpokoro flour. The emulsion capacity 4.35 (ml/g) for dehulled and 3.03 (ml/g) for undehulled; foam capacity 31.67% for dehulled and 25.33% for undehulled; bulk density 0.82 (ml/g) and 0.88(ml/g) water absorption capacity 2.238 (ml/g) for dehulled and 1.98(ml/g) for undehulled etc., showing that the dehulled okpokoro flour had better functional potentials than the undehulled flour.

The Effect of Dehulling and Extrusion of Jackfruit Artocarpus heterophyllus Seeds on Digestibility and Antinutrients, in Tilapia (Oreochromis niloticus) Diets

In the present study, the effect of dehulling and extrusion of Jackfruit seeds Artocarpus heterophyllus, and apparent digestibility of dry matter and protein was evaluated in feeds for Nile tilapia Oreochromis niloticus. For the digestibility bioassay, organisms with an average weight of 12.6 ± 3.1 g were used. The evaluation of the digestibility coefficient in vivo was determined by using the indirect method of chromium oxide as a marker. The dehulled Jackfruit seeds caused a significant increase in protein and lipids, and a significant decrease in fiber and ash respectively. The extrusion process did not significantly affect protein, fiber, ash, and carbohydrate content of the extruded flour, but caused a significant decrease in the lipid content of Jackfruit seeds. The results indicate that the extrusion process caused a significant decrease in the content of phytic acid, tannins, trypsin inhibitors, and saponins. In relation to trypsin inhibitors, dehulling did not have a significant effect. On the other hand, the combination of the extrusion and dehulling process allowed a significant decrease of phytic acid and tannins, while the dehulled of seeds did not have a significant effect on the phytic acid content. The combination of the dehulled and extrusion process caused a significant decrease in trypsin inhibitors and saponins with respect to raw Jackfruit seeds. The combination of the extrusion and dehulling process caused a significant increase in ADM of diets prepared with 30% of Jackfruit flours. The combination of the process of extrusion and dehulling of Jackfruit seeds allowed a significant increase in ADP compared to the unprocessed seeds. We conclude that dehulled and extruded Jackfruit flours represent a potential low cost, highly available alternative to replace fishmeal in the production of food for tilapia Oreochromis niloticus.

Extraction of high stearic high oleic sunflower oil (HSHO): Effect of dehulling and hydrothermal pretreatment

The effect of a hydrothermal pretreatment on the solvent extraction of oil and minor compounds (tocopherols) from high stearic high oleic sunflower seeds (HSHO), partially dehulled and undehulled, was analyzed. Samples of sunflower seeds of different origins and oil contents (high oil, 43.0% d.b., and low oil 35.1% d.b.) were used. The oil yield increased significantly due to the hydrothermal pretreatment (p ≤ 0.05) for HSHO samples with high oil content, both partially dehulled and undehulled. The pretreated HSHO samples with low oil content did not show significant differences in oil yield compared to the untreated samples. The effective diffusion coefficients for the hydrothermally pretreated seeds (2.12.10−11 m2 s−1) and the untreated samples (7.07.10−12 m2 s−1) were determined based on the oil extraction from the partially dehulled high oil HSHO samples. For both types of partially dehulled HSHO seeds, a significant increase in tocopherol content in the oils extracted from the pretreated samples was observed.

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

The changes in chemical composition, antioxidant activity and fatty acid composition of lentil flour after dehulling, germination and cooking of seeds were investigated. Dehulling showed no significant effect on protein content, however, protein content decreased in most of the varieties after germination and cooking. Total soluble sugars (TSS) content increased significantly after dehulling (2.0-41.64%) and cooking (2.08-31.07%) whereas, germination had no significant effect on TSS content. Total lipids increased significantly after dehulling (21.56-42.86%) whereas, it decreased significantly after germination (2.97-26.52%) and cooking (23.05-58.63%). Cooking was more effective than other methods in reducing trypsin inhibitors (80.51-85.41%). Dehulling was most effective in reducing tannins (89.46-92.99%) and phytic acid (52.63-60.00%) content over raw seed. Myristic, palmitic, stearic, oleic and linoleic acid content decreased while linolenic acid content increased after dehulling. Dehulling, germination and cooking decreased the content of antioxidant metabolite (gallic acid, catechin and quercetin) and also antioxidant activities. Raw samples followed by germinated samples showed the highest concentrations of phytochemicals responsible for antioxidant activity and also the antioxidant capacities. Present study showed germination and cooking would be useful in formulation and development of lentil based functional foods for human health benefits.

Engineering properties of sunflower seed: Effect of dehulling and moisture content

AbstractThe study diagnosed engineering properties on varying moisture content of sunflower seed and kernel from 7.6 to 25% (wet basis). On increasing moisture, dimensional values increased for both seed and kernel. Bulk density, true density and porosity were found higher for kernel as compared to seed at each moisture content. On increasing the moisture content from 7.6 to 25%, true density, porosity and thousand kernel weight increased. Coefficient of static friction on plywood was found maximum for kernel at 25% moisture content, while it was minimum for seed on glass at 7.6% moisture content. The angle of repose was maximum for kernel as compared to seed. Initial cracking force, average rupture force and average rupture energy for seed and kernel decreased with an increase in the moisture content. The kernel was found to be more resistant to initial cracking than seed.

Effect of Dehulling on Antioxidant Activity and Total Phenolic Content of Buckwheat (Fagopyrum esculentum) Flour

Effect of Dehulling on Antioxidant Activity and Total Phenolic Content of Buckwheat (Fagopyrum esculentum) Flour

Influence of dehulling and roasting process on the thermodynamics of moisture adsorption in sesame seed

Sesame seed can be stored and processed within main three forms; whole sesame seed, dehulled sesame seed, and dehulled-roasted sesame seed. In this study, the effects of dehulling and roasting process on the moisture adsorption isotherms and thermodynamic properties of sesame seed were investigated. The moisture adsorption isotherms of sesame seed were determined using gravimetric static method at 15, 25, and 35 °C. The isotherms exhibited Type II behavior. Though the trend of sorption isotherms of the samples were similar, equilibrium moisture content was decreased with dehulling and roasting process at a certain water activity. The Guggenheim–Anderson–de Boer (GAB) and Halsey models were found to adequately describe the sorption characteristics. Thermodynamic properties (net isosteric heat, differential entropy, spreading pressure, net integral enthalpy and net integral entropy) were calculated to determine the properties of water and energy requirements associated with the adsorption data. The net isosteric heat of adsorption and differential entropy decreased with increasing moisture content. The values of the net isosteric heat of adsorption and differential entropy decreased with application of dehulling and roasting process. The changes in the net isosteric heat of adsorption and differential entropy with moisture content were sufficiently described by power-law model. The net integral enthalpy increased with moisture content to a maximum and then decreased, while the integral entropy decreased to a minimum and then increased with increasing moisture content. The order in the magnitude of integral enthalpy was found as whole sesame (WS) > dehulled-roasted sesame (DRS) > dehulled sesame (DS).

Effect of dehulling and α-galactosidase supplement on the ileal digestibility of yellow lupin based diets in broiler chickens and adult roosters

Two hundred fifty six broiler chickens, 22-days-old, allocated to four groups of four replicate pens with 16 birds each, and six adult ileostomized roosters were used. Four diets containing maize starch and 550 g/kg whole or 458 g/kg dehulled lupin seeds (Lupinus luteus L. cv. Amulet) as the only protein source were offered to birds with or without alpha-galactosidase supplementation. The apparent ileal digestibility of dry matter and nitrogen of the diets was determined. In chickens digesta was collected from the lower part of the ileum immediately after slaughter, while in roosters digesta was collected via a T cannula placed in the terminal ileum during three 12 h periods in a change-over design. Dehulling of lupins significantly increased apparent ileal digestibility of dry matter of the diet by 10% in roosters (P <0.01) and 14% in broilers (P <0.001), while alpha-galactosidase supplementation increased DM digestibility by 3% only in roosters (P <0.05). Dehulling of lupins increased the apparent ileal digestibility of N only in roosters (P <0.01). There was no difference between roosters and broiler chickens with regard to the DM digestibility, but the apparent digestibility of N was lower in roosters, than in broilers. The viscosity of ileal digesta was measured only in chickens. It was generally low and was highest (2.92 mPas.s) in broilers fed the whole lupin diet without alpha-galactosidase. Viscosity was about 37% lower after dehulling the seeds, and decreased about 15% after alpha-galactosidase supplementation.

Effect of De-hulling on Ileal Amino Acids Digestibility of Soybean Meals Fed to Growing Pigs

A study was carried out to determine the effect of de-hulling on apparent and true ileal amino acids digestibility of soybean meals for growing pigs. Twenty barrows (Duroc×Large white×Longer white) were fitted with a simple T-cannula at the distal ilium. Digestibility of 20 experimental diets was determined, nine of them were de-hulled soybean meal diets, and nine of them were regular soybean meal diets and two low protein casein diets for determination of endogenous amino acid correction for true digestibility determination. A 5×5 Latin Squares Design was adopted in this trail. The results showed that de-hulling increased apparent ileal digestibility of isoleucine,threonine, aspartic, tyrosine and indispensable and dispensable amino acid (p 0.05). Similar responses were found for true ileal digestibility. In three dehulled and non-dehulled pairs soybean meals from the same respective sources, de-hulling increased apparent digestibility of lysine, methionine, threonine and cystine 1.42%, 2.06%, 2.18% and 1.40% respectively. True digestibility of lysine, methionine, threonine and cystine was increased 1.65%, 1.94%, 2.30% and 1.82% respectively. A prediction equation for true ileal amino acid digestibility (including lysine and arginine) was established by multivariate linear regression. The independent variables included relevant amino acid, organic matter, crude protein, ether extract and nitrogen free extract. The coefficient R 2 values of lysine and agrinine were 0.596 and 0.531 respectively. According to the crude protein content, a prediction equation for lysine and arginine content in soybean meal was also established by single linear regression. The coefficient R 2 values of lysine and agrinine were 0.636 and 0.636 respectively. (Asian-Aust. J. Anim. Sci. 2003. Vol 16, No. 6 : 928-938)

Apparent and standardised true ileal digestibility of protein and amino acids from faba bean, lupin and pea, provided as whole seeds, dehulled or extruded in pig diets

Two trials were performed to measure the apparent ileal digestibilities (AID) of amino acids (AA) in eight legumes (two faba beans and two lupins batches in experiment 1, four peas in experiment 2) and to estimate their standardised true ileal digestibility (SID). The effect of dehulling was investigated in one faba bean batch rich in tannins (experiment 1) and the effect of extrusion on one winter pea batch rich in trypsin inhibitor (experiment 2). In experiment 1, dietary dry matter AID was significantly lower with lupins than with faba beans. However, AA AID and SID were generally higher in the Australian lupin than in faba beans. Tryptophan AID (66.7) was lowest with the Alfred faba bean and increased by 20% after dehulling of the seeds up to the value obtained with the Australian lupin. Cystine (AID 55.5, SID 65.1) and tyrosine (AID 74.7, SID 78.1) were the other least digestible AA in the Alfred faba bean and digestibility did not improve significantly after dehulling. Lysine SID was lower ( P<0.05) in the Lublanc lupin (81.4%) than in the dehulled Alfred and Blandine faba beans and in the Australian lupin, which were very close (88.1, 88.8 and 88.4, respectively.). In experiment 2, dietary dry matter AID was significantly higher ( P<0.01) in the extruded Frilène pea than in all other peas including the untreated Frilène (77.6 versus 70.8). The same was true for protein (SID 89.1 versus SID 77.6) and the sum of AA (SID 91.6 versus SID 80.1). The most important relative improvements were noted for tryptophan (+31.3% for AID) and cystine (+38% for SID). Compared to European spring peas (Amino, Finale), quite low AID values were observed in the Australian and Frilène peas for methionine (61.5, 64.2), threonine (62.6, 65.3), tryptophan (54.7, 57.6) and cystine (56.1, 53.4), while lysine AID were higher (79.6, 77.6). After correction for basal endogenous losses, the sulphur amino acids, methionine (SID 68.7, 70.4) and cystine (SID 66.0, 62.8) remained the least digestible amino acids in the Australian and Frilène pea. These data allow relating nutritional value to species and variety, in terms of their ANF contents, and demonstrate the efficiency of technological treatments.

Replacement of fish meal in diets for Australian silver perch, Bidyanus bidyanus: IV. Effects of dehulling and protein concentration on digestibility of grain legumes

Three digestibility experiments were conducted using juvenile silver perch. The first factorial experiment evaluated four ingredients; field peas ( Pisum sativum), faba beans ( Vicia faba), chick peas ( Cicer arietinum) and vetch ( Vicia sativa) with and without hulls. The second and third experiments determined digestibility of field pea, faba bean and lupin protein concentrates. Apparent digestibility coefficients (ADCs) were determined using indirect procedures. Test diets comprised 29.7% of the test ingredient, 69.3% of a practical reference diet and 1.0% chromic oxide as the inert indicator. Faeces were collected from fish by passive settlement techniques. Two-factor ANOVA of the data from the first experiment revealed a significant interaction between ingredient type and the presence/absence of hulls for dry matter, protein and energy digestibility. Dry matter and energy ADC's for whole grains ranged from 43–58% and 51–59%, respectively. Dehulling significantly improved the dry matter and energy digestibility of all grains except faba beans. Dehulled vetch had the highest dry matter (81%) and energy (81%) digestibility of all grains, but diets containing 30% vetch were poorly accepted by silver perch. Protein digestibility for all legumes was high, ranging from 71% to 91% for whole grains and 80–97% for dehulled grains. Protein digestibility was significantly improved by dehulling field peas, faba beans and vetch, but dehulling did not affect protein digestibility of chick peas. Dry matter and energy ADC's for protein concentrates were much higher than either ADC's for whole or dehulled grains. Protein digestibility was highest for the field pea concentrate (97%), but protein ADCs for concentrates of faba beans and lupins were of a similar value to that of their respective dehulled grains. Silver perch have demonstrated they can efficiently digest the protein from the dehulled and refined legumes evaluated in this study. Further, both dry matter and energy digestibility of most grains was dramatically improved after dehulling or protein concentration, indicating processes such as these are highly desirable for legumes prior to their inclusion in diets for silver perch. The cost effectiveness of using protein concentrates in aquaculture diets requires further evaluation. Of the grain legumes investigated in this study, dehulled field peas appear the most promising for juvenile silver perch.

Effect of dehulling, cooking and roasting on the protein quality of Perilla frutescens seed

The effect of processing on the protein quality of Perilla frutescens was investigated. The amino acid scores for Perilla wholeseed and dehulled seed (kernel), as compared to the FAO/WHO/UNU (1985)amino acid requirement for preschoolers were 63 and 66, respectively. Net protein ratio (NPR), net protein utilization (NPU) and true digestibility of protein (TDP) of Perilla wholeseed as well as kernel in the raw, roasted or cooked forms were evaluated using rat balance assay. Compared to the casein based control diet (NPR 4.8, NPU 79.8, TDP 94.2), all the parameters examined were significantly ( p<0.05), lower in the Perilla diets (NPR 1.7–3.9, NPU 36.2–65.9, TDP 72.8–87.9). Cooking increased the NPR, NPU and TDP significantly ( p<0.05), whereas roasting exerted a negative effect. Dehulling significantly ( p<0.05) increased the NPR, NPU and TDP. This study demonstrates that Perilla seed is a source of good quality protein that could be used in both human and animal nutrition..

Effect of Dehulling on Chemical Composition and Physical Properties of Flaxseed

Chemical composition (oil, protein, carbohydrate, phenolic acids and cyanogenic glycosides) and physical properties (water hydration capacity, viscosity and protein solubility) were determined in whole and dehulled seeds of seven flax cultivars. Dehulling of seeds by the Tangential Abrasive Dehulling Device significantly increased the concentration of oil and protein and decreased the carbohydrate content in dehulled flaxseed irrespective of cultivars. The hull fraction had the highest carbohydrate and palmitic acid contents and the lowest concentration of stearic and oleic acid compared to the whole and dehulled seeds. Significant changes in phenolic acids and cyanogenic compounds observed upon dehulling were due to differences among cultivars. Abrasive dehulling had no significant effect on protein solubility. Reduction in water hydration capacity and viscosity of flaxseed was related to the amount of hull removed upon dehulling.

Effect of processing on flatus producing oligosaccharides in cowpea (Vigna unguiculata) and the tropical African yam bean (Sphenostylis stenocarpa).

The effect of dehulling, soaking and soaking/cooking on sucrose, raffinose and stachyose in mature dry seeds of nine varieties of cowpea (Vigna unguiculata) and one variety of tropical African yam bean (Sphenostylis stenocarpa) were investigated. The results showed a progressive decrease in sucrose, raffinose, and stachyose contents. Soaking for 12 hours and cooking for 30 min eliminated most of the sucrose, raffinose and stachyose. The sugar contents in whole raw cowpea were sucrose 0.73-4.58%, raffinose 0.71-6.86% and stachyose 2.38-3.87%, and for tropical African yam bean sucrose 4.08%, raffinose 1.08% and stachyose 4.14% while the seeds soaked for 12 hours and cooked for 30 min had for cowpea sucrose 0.03-0.81%, raffinose 0.04-0.20% and stachyose 0.12-0.72%, and tropical African yam bean sucrose 0.70%, raffinose 0.40% and stachyose 0.41%.