Protein-rich Flour Research Articles

Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processing.

Germination and extrusion are two processes that could affect beany flavors in pulse-based high-moisture meat analogs (HMMAs). This research studied the sensory profile of HMMAs made by protein-rich flours from germinated/ungerminated pea and lentil. Air-classified pulse protein-rich fractions were processed into HMMAs with twin screw extrusion cooking, optimized at 140°C (zone 5 temperature) and 800rpm screw speed. Overall, 30 volatile compounds were identified by Gas Chromatography-Mass Spectrometry/Olfactory. Chemometric analysis exhibited that the extrusion markedly (p<0.05) reduced beany flavor. A synergistic effect of germination and extrusion process was observed, decreasing some beany flavors such as 1-octen-3-ol and 2,4-decadienal, and the overall beany taste. Pea-based HMMAs are suitable for lighter, softer poultry meat, while lentil-based HMMAs are suited for darker, harder livestock meat. Those findings offer novel insights into the regulation of beany flavors, odor notes, color, and taste to improve the sensory quality of HMMAs.

Study of Flakes from Protein-Rich Flour and Essential Oils For Stunting Sufferers

The results of the Indonesian Nutrition Status Study (SSGI) in 2021, conducted by the Ministry of Health, the stunting rate in Indonesia in 2021 was 24.4 percent or decreased by 3.3 percent compared to 2019 (27.7 percent). However, when compared to countries in the ASEAN region, the prevalence of stunting in Indonesia is still higher than Vietnam (23%), Malaysia (17%), Thailand (16%) and Singapore (4%), only better than Myanmar (35%). Currently, Indonesia is experiencing what is called the triple burden of malnutrition. The triple burden of malnutrition is not just a matter of malnutrition, but also excess, and imbalance in nutritional intake. For this reason, snacks are made in the form of healthy flakes which can be used as an alternative to overcome the stunting problem in Indonesia. The purpose of this research is to produce healthy flake products rich in nutrients for stunting sufferers. The experimental design in this study consisted of two factors. The first factor was the proportion of corn flour: cowpea flour (50:50 ; 60:40 ; 70:30) and the second factor was the addition of 4% sunflower seed oil respectively. The result showed that the flake aproximately has 2,46-2,88% moisture content, 1,46-1,76% ash content, 3,76-5,91% fat content, 6,87-7,24% protein content, and 81,4-84,85% carbohydrate content.

Sequential Processing Using Supercritical Carbon Dioxide and High-Intensity Ultrasound in Sunflower Protein Flour Production: Nutritional Value, Microstructure, and Technological Functionality

Sunflowers are among the world’s most widely cultivated oilseeds with an interesting nutritional composition. A biomass composed mainly of carbohydrates, fibers, and proteins is generated from sunflower oil production. In this context, the objective of this study was to investigate the application of emerging technologies to sunflower biomass to obtain an edible protein-rich flour with the potential to be exploited in the food industry. The effects of the optimized conditions for the sequential processing of sunflower meal using supercritical carbon dioxide (SCO2) and high-intensity ultrasound (HIUS) were investigated. The protein structure was preserved even after the application of HIUS to the flour as verified through differential scanning calorimetry (DSC) and the electrophoresis curves. The fact that the HIUS treatment did not modify the protein structure demonstrates that this emerging technology could be incorporated into the processing chain of this new food ingredient (sunflower flour) without promoting damage to the nutritional value of the product regarding its protein content. At a pH of 7.0, the flour showed only 30% solubility, and HIUS application improved both the formation and the stability of the emulsion when compared to the other samples. The preliminary evaluation of cell viability (caco2 cells) showed its protective potential against reactive oxygen species. Therefore, the flour resulting from the green processes presented the potential to be employed as an ingredient in the food industry, presenting a technological and nutritional potential when considering its chemical composition. In addition to the novel edible flour, the phenolic compounds obtained a present potential as a functional ingredient to be incorporated into foods.

Physical, interfacial and foaming properties of different mung bean protein fractions

Mung bean is an upcoming source of plant proteins with good foaming properties. The relation between its foaming properties and interfacial properties has not received much attention and was addressed in this work. To this end, five different mung bean protein fractions were produced. First, a protein-rich flour was obtained using dry fractionation, which was further processed into a protein mixture using mild wet fractionation to remove starch granules and other insoluble components. The protein mixture was further treated by isoelectric point precipitation to obtain a globulin- and albumin-rich fraction. Finally, we used the protein nativity of the dry fractionated flour to create protein coacervate droplets via liquid-liquid phase separation of the proteins at slightly acidic pH. The protein-rich coacervate droplets were heated and cross-linked into gelled particles, or “protein colloids”. The interfacial and foam-stabilising properties of the flour and protein mixture were dominated by the globulins, producing a foam with a poor stability. Also, non-proteinaceous components, such as starch granules, phenols and phospholipids, seemed to reduce foam stability. Albumins formed substantially stiffer interfaces, leading to foams with a high stability. The highest foam stability was observed for the protein colloids, which we attribute to the formation of stiff interfacial layers and probably also pinning of the lamellae in the foams by the protein colloids. In summary, mung bean albumins were found to possess substantially better foaming properties than the globulins, but especially mung bean protein colloids are a promising candidate for a plant-based foam ingredient.

A dynamic micro-scale dough foaming and baking analysis – Comparison of dough inflation based on different leavening agents

Leavening agents play a pivotal role in the production of baked goods. Through gas production the inner structure of the product gets its typical foam structure and textural appearance. Baking trials are thereby a common way to determine the achievable loaf volume, crumb structure and other product specific properties. The required material input for these classic baking trials is high, as well as specific baking skills are required to obtain comparable and reliable results. To minimize the previously mentioned challenges, an in-line kneading, proofing, and baking process in a conventional rheometer was used and a microscale method was developed to determine both flour-specific baking performance and leavening-dependent volume increase without sample transfer. The results show a direct comparability of standard baking tests and the microscale method with yeast. In a second step the influence of the commercial used acidifying agent in baking powder D-(+)-Glucono-1,5-lactone (GDL) was compared to l-galactono-1,4-lactone (GGL), an alternative that has the potential to be biotechnologically produced from pectin-rich plant biomass residues. The results showed that GGL produced carbon dioxide slower then GDL and could therefore be interesting for frozen or slow rising products especially for protein rich flours.

The Influence of Plant Proteins (from Pleurotus, pea, corn, soy, oat, hemp and sea buckthorn) Addition on Wheat Dough Rheology

Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours. Mixtures of wheat flour and 10% protein rich ingredients were used: Pleurotus flour, pea protein isolate, protein hydrolysate from corn, soy protein isolate, oat protein, hemp protein, sea buckthorn protein. Mixolab system was used to perform the rheological analysis of the dough. Water absorption ranged from 57.1% in the wheat flour sample with the addition of hemp seed protein ingredients and 67.4% in the wheat flour sample with the addition of soy protein isolate. The sample with Pleurotus flour had the lowest degree of soaking (C2=0.226). The gelatinization of the starch took place at different temperatures depending on the sample, being between 79.1-84.5°C. The temperature range for enzymatic activation was between 86.4-88.8°C. The rheological characteristics of the samples are influenced by the type of added flour and the amount of protein present in each sample.

Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand.

The market of gluten-free (GF) products has been steadily increasing in last few years. Due to the technological importance of gluten, the GF food production is still a challenge for the industry. Indeed, large quantities of fat, sugars, structuring agents, and flavor enhancers are added to GF formulations to make textural and sensorial characteristics comparable to conventional products, leading to nutritional and caloric intake imbalances. The formulation of the novel “clean-label” GF bread included a commonly used mixture of maize and rice flour (ratio 1:1) fortified with selected protein-rich flours. Naturally hydrocolloids-containing flours (psyllium, flaxseed, chia) were included in the bread formulation as structuring agents. A type-II sourdough was obtained by using a selected Weissella cibaria P9 and a GF sucrose-containing flour as substrate for fermentation to promote the exo-polysaccharides synthesis by the starter lactic acid bacterium. A two-step protocol for bread-making was set-up: first, the GF sourdough was fermented (24 h at 30 °C); then, it was mixed with the other ingredients (30% of the final dough) and leavened with baker’s yeast before baking. Overall, the novel GF bread was characterized by good textural properties, high protein content (8.9% of dry matter) and in vitro protein digestibility (76.9%), low sugar (1.0% of dry matter) and fat (3.1% of dry matter) content, and an in vitro predicted glycemic index of 85.

Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins.

The protein-rich fractions of pulses and pseudocereals exhibit a well-balanced amino acid profile, particularly when combined in different portions, and are therefore high-value ingredients for the production of extruded snacks. However, the impact of a combination of pulses and pseudocereals on the physical and sensory qualities of extruded snacks has not been investigated up to now. Native or preconditioned protein isolates and concentrates from pulses - as single ingredients or in combination with protein-rich flours of pseudocereals - were analyzed regarding their thermal and functional properties in relation to extrusion characteristics. Low moisture extrusion cooking was used to investigate the impact of protein source (lentil, lupin, faba bean), pseudocereal source (quinoa, amaranth, buckwheat) and protein content (30%, 50%, 70%) on sectional expansion, specific hardness, density and sensory properties of the snacks. With increasing protein content from 30% to 50%, the sectional expansion decreased and the density and specific hardness of the extrudates increased, which could be counteracted by preconditioning of the protein-rich ingredients. Lupin protein-based extrudates exhibited satisfactory texture and sensory properties. Extruded mixtures of pulses and pseudocereals (70% protein) exhibited a smaller sectional expansion compared to pulses as single ingredients (30%, 50%), regardless of pseudocereal type. However, the texture and sensory properties of the extruded blends were satisfactory. We show for the first time that protein-rich fractions of pulses and pseudocereals can be processed into expanded snacks with favorable texture and nutritional properties such as increased protein contents (70%) and balanced amino acid profiles. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Nutritional Properties and Utilization of Cowpea Seeds, Leaves and Their Health Benefits

In India, 69% death of below the age of 5 years children is caused by malnutrition. This age group of children same effect every second child through the malnutrition according to UNICEF, 2019. Malnutrition is a condition where the body is deprived of minimum daily nourishment. India is ranked second in having malnourished children. Cookies are one of the most popular snacks and most popular worldwide. It can be fortified with various nutrients. Grain legumes play an important role in human nutrition; these can be used as a very easy vehicle for providing the proteins needed by the population. Vigna unguiculata (Cowpea) is an important protein source, which can be cooked plain, mixed with other foods or processed into different formulated recipes. Cookies can be easily fortified with protein-rich flours to provide convenience food to supplement protein in the diet. Cowpea cookies are beneficial to health and combat the malnutrition. In the present study, protein-rich cookies from cowpea have been developed. Legume is a very good source of proteins, fibre and minerals such as calcium and iron. This study can help industries to develop functional foods and gluten-free food products, which will help researchers to further, explore the possibilities of the development of functional foods utilizing low-cost legumes.

Protein-Rich Flours from Quinoa and Buckwheat Favourably Affect the Growth Parameters, Intestinal Microbial Activity and Plasma Lipid Profile of Rats.

In recent years, dietary products with quinoa and buckwheat have attracted attention mostly due to the high nutritive value of their protein fraction. However, their dietary effect on intestinal microbiota activity and related systemic responses are still poorly understood. Therefore, a 2 week study of twenty-eight growing male Wistar rats was conducted to investigate the effects of quinoa (QU) and buckwheat (BK) protein-rich flours on the growth parameters, intestinal microbial activity, plasma lipid profile, and inflammatory markers. The biological value of protein and body weight gain were considerably increased in the QU and BK groups compared with those in the soy protein isolate group. Moreover, both flours increased the microbial activity of α-glucosidase, β-glucosidase, and α-galactosidase and the concentration of short-chain fatty acids in the caecum. The studied flours favourably reduced the plasma total cholesterol and LDL cholesterol. In rats fed a diet with QU, elevated levels of plasma interleukin 6 and alanine transaminase were observed. The effect of QU on inflammatory markers may be related to the increased expression of aryl hydrocarbon receptor in the liver and to the decreased level of plasma albumin. In conclusion, quinoa and buckwheat protein-rich flours are valuable sources of proteins that favourably affect growth parameters, gut metabolism, and blood lipid profile in rats; however, only the buckwheat flour has no effect on inflammatory processes.

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance.

Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were compared in terms of composition, techno-functional properties, nutritional properties and environmental impacts. FPR had a lower protein content (64.1%, dry matter (DM)) compared to FPI (90.1%, DM), due to the inherent limitations of air classification. Of the two ingredients, FPR demonstrated superior functionality, including higher protein solubility (85%), compared to FPI (32%) at pH 7. Foaming capacity was higher for FPR, although foam stability was similar for both ingredients. FPR had greater gelling ability compared to FPI. The higher carbohydrate content of FPR may have contributed to this difference. An amino acid (AA) analysis revealed that both ingredients were low in sulfur-containing AAs, with FPR having a slightly higher level than FPI. The potential nutritional benefits of the aqueous process compared to the dry process used in this study were apparent in the higher in vitro protein digestibility (IVPD) and lower trypsin inhibitor activity (TIA) in FPI compared to FPR. Additionally, vicine/convicine were detected in FPR, but not in FPI. Furthermore, much lower levels of fermentable oligo-, di- and monosaccharides, and polyols (FODMAPs) were found in FPI compared to FPR. The life cycle assessment (LCA) revealed a lower environmental impact for FPR, partly due to the extra water and energy required for aqueous processing. However, in a comparison with cow’s milk protein, both FPR and FPI were shown to have considerably lower environmental impacts.

Physical and flow properties of pseudocereal-based protein-rich ingredient powders

Knowledge of bulk handling properties of food powders is essential in the design of industrial equipment and selection of appropriate powder handling operations. The objectives of this study were to determine the physical and flow properties of plant-based regular and protein-rich flours to establish relationships between powder physical and bulk handling properties as influenced by protein enrichment. A number of physical properties (bulk density, flowability, wall friction and compressibility) were assessed for 11 regular- and protein-rich flours from pseudocereals (amaranth, buckwheat, quinoa) and cereals (rice and maize). Relevant physicochemical properties such as particle size distribution, microstructure and water sorption behaviour were also studied. The protein-rich pseudocereal flours had irregular-shaped, rough surfaces with mean particle diameters ranging from 96.5 to 215 μm. The compressibility indices (42.6–51.4%) were higher for the former compared to the regular protein content powders and they displayed lesser tendency to uptake water with increasing relative humidity. Analysis of the flow behaviour showed the protein-rich flours to be more cohesive with higher wall friction angle values than the regular protein content powders. The new information obtained in this study is critical in optimising the processing, stability and applications of these value-added high-protein pseudocereal ingredient powders.

Angiotensin-Converting Enzyme Inhibition In Vitro by Protein Hydrolysates and Peptide Fractions from Mojarra of Nile Tilapia (Oreochromis niloticus) Skeleton.

Mojarra of Nile tilapia (Oreochromis niloticus) skeleton was used as protein source for the preparation of protein hydrolysates and peptide fractions with angiotensin-converting enzyme (ACE) inhibitory activity. The flour presented a content of 34.92% protein and a brightness (luminosity, L*) of 82.29. Protein hydrolysates were obtained from the protein-rich flour with the enzymes Flavourzyme® and Alcalase® reaching degree of hydrolysis (%DH) of 52% and 67% at 100 min of reaction, respectively. Both hydrolysates showed low-molecular-weight (MW) peptides estimated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The hydrolysates obtained with Flavourzyme at 60 min and at 80 min with Alcalase showed greater ACE inhibitory activity with IC50 values of 0.238 and 0.344 mg/mL, respectively. The peptide fraction A (MW >10 kDa) with Flavourzyme and fraction B (MW = 10-5 kDa) with Alcalase obtained by ultrafiltration of hydrolysates with higher DH presented IC50 of 0.728 and 0.354 mg/mL, respectively, whereas peptide fraction C (MW = 5-3 kDa) with both enzymes hydrolysates with greater ACE inhibitory activity showed IC50 values of 0.470 and 0.634 mg/mL. The components obtained in this study could be used as functional ingredients in the design and development of functional foods.

Novel strategies for capturing health-protective mango phytochemicals in shelf stable food matrices

Cost-effective methods for concentration and stabilization of otherwise perishable mango fruit phytoactives into shelf stable high protein ingredients were developed to combat stunting (malnutrition) in rural Africa. Mango juices complexed with sunflower oil and protein-rich legume flours yielded carotenoid-enriched oils and pelleted polyphenol-enriched flour matrices. Carotenoids from juices were concentrated 9–10 times in the fortified sunflower oil. Protein-rich soy and peanut flours captured 2.2–3.2 mg/g polyphenols from the juices. Alternatively, mango juice was sorbed and co-dried with flours, which stably bound the polyphenols, carotenoids, and natural sugars in soy or peanut protein-rich matrices. The concentration of provitamin A carotenoids was almost doubled and total polyphenols were enriched 4–5 times higher in the matrices compared to fresh pureed juice. Both strategies require minimal instrumentation, are compatible with rural village dietary practices; and capture the benefits of otherwise perishable seasonal resources by complexing healthful proteins together with phytoactive compounds.

TEPUNG KAYA PROTEIN DARI KORO KOMAK SEBAGAI BAHAN PANGAN FUNGSIONAL BERINDEKS GLISEMIK RENDAH [Protein Rich Flour from Hyacinth Bean as Functional Food Ingredient with Low Glycemic Index

ABSTRACT Protein-rich flour (PRF) produced from Hyacinth bean (Lablab purpureus (L) Sweet) shows good potency as a functional food ingredient. The PRF was extracted from hyacinth bean using water followed by protein precipitation at its isoelectric point. The precipitate was neutralized using 1 N NaOH and the slurry was dried, ground and sieved. The objective of this research was to characterize the nutritive value of PRF i.e., protein content and amino acid profile, trypsin inhibitors activity, content of vitamins B1 and B2, the amylose and amylopectin ratio of starch and its glycemic index. The results showed that the PRF contained high protein (58.4±4.5%). The major amino acid was glutamic acid, while methionine was found as the limited amino acid of the PRF. The activity of trypsin inhibitor was low (20.4±1.6 unit/g). Moreover, PRF contains 0.2 and 3.6 mg/100 g of vitamins B1 and B2 respectively. With a high ratio of amylose (30.0±2.0%) and high content of resistance starch (7.97 g/100 g), the PRF showed a low glycemic index (43.50). Based on its characteristics, this PRF can be promoted as a new food ingredient, especially for diabetic diet. Keywords: glycemic index, nutritive value, protein rich flour Komak (Lablab purpureus (L) Sweet)

Physicochemical, nutritional and functional properties of marama bean flour

Marama bean is a protein-rich, underutilised, drought-tolerant legume in sub-Saharan Africa. Its utilisation may be increased through value addition into protein-rich flours. Defatted flour from unheated and dry-heated (150 °C/20 min) whole marama beans (UMF and HMF) were analysed for physicochemical and protein-based functional properties. Heating significantly increased in vitro protein digestibility of marama bean flour. Of functional importance are the high levels of tyrosine present in marama bean flours. Heating significantly reduced protein solubility and emulsifying capacity of marama bean flours whilst water absorption capacity was improved. Foaming capacity was not affected by heating. UMF could be useful in food systems requiring high emulsifying capacity, but would not be suitable for applications requiring high water absorption and foaming capacity. Due to its high protein contents, marama bean flour could be used to increase the protein quality of cereal-based foods to help alleviate protein-energy nutrition in the region.

Optimization of culture conditions for the production of haloalkaliphilic thermostable protease from an extremely halophilic archaeon Halogeometricum sp. TSS101

Isolation and screening of extreme halophilic archaeon producing extracellular haloalkaliphilic protease and optimization of culture conditions for its maximum production. Halogeometricum sp. TSS101 was isolated from salt samples and screened for the secretion of protease on gelatin and casein plates containing 20% NaCl. The archaeon was grown aerobically in a 250 ml flask containing 50 ml of (w/v) NaCl 20%; MgCl(2) 1%; KCl 0.5%; trisodium citrate 0.3%; and peptone 1%; pH 7.2 at 40 degrees C on rotary shaker. The production of enzyme was investigated at various pH, temperatures, NaCl concentrations, metal ions and different carbon and nitrogen sources. The partially purified protease had activity in a broad pH range (7.0-10.0) with optimum activity at pH 10.0 and a temperature (60 degrees C). The enzyme was thermostable and retained 70% initial activity at 80 degrees C. Maximum protease production occurred at 40 degrees C in a medium containing 20% NaCl (w/v) and 1% skim milk powder after 84 h in shaking culture. Enzyme secretion was observed at a broad pH range of 7.0-10.0. Addition of CaCl(2) (200 mmol) to the culture medium enhanced the production of protease. Protein rich flours proved to be cheap and good alternative source for enzyme production. Different osmolytes were tested for the growth and production of haloalkaliphilc protease and found that betaine and glycerol enhanced growth without secretion of the protease. Immobilization studies showed that whole cells immobilized in 2% alginate beads were stable up to 10 batches and able to secrete the protease, which attained maximum production within 60 h under shaking conditions. Halogeometricum sp. TSS101 secreted an extracellular haloalkaliphilic and thermostable protease. The optimum conditions required for maximum production are 20% NaCl, 1% skim milk powder and temperature at 40 degrees C. Addition of CaCl(2) (200 mmol) enhanced the enzyme production. Immobilization of whole cells in absence of NaCl proved to be useful for continuous production of haloalkaliphilic protease. The low cost protein rich flours were used as an alternative carbon and nitrogen sources for enzyme production. Immobilization of halophilic cells in alginate beads can be used in continuous production of halophilic enzyme. The halophilic and thermostable protease from Halogeometricum sp. TSS101 is good source for industrial applications and can be a suitable source for preparation of fish sauce.

Combination of protein-rich pea flour and pea extract with insecticides and enzyme inhibitors for control of stored-product beetles

AbstractProtein-rich pea flour and its extract are toxic to stored-product beetles and, at a concentration of 0.1%, can control these insects in a granary. To reduce the concentration of protein-rich pea flour needed to control stored-product beetles, natural products or currently used grain protectants (diatomaceous earth, neem, Bacillus thuringiensis (Berliner), malathion, and pyrethrum) were mixed with protein-rich pea flour in wheat. Mixtures were tested against the rice weevil, Sitophilus oryzae (L.) (Coleoptera: Curculionidae), the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae), and the rusty grain beetle, Cryptolestes ferrugineus (Stephens) (Coleoptera: Cucujidae). Neem and protein-rich pea flour acted synergistically against T. castaneum. Malathion and protein-rich pea flour acted synergistically against S. oryzae. Protein-rich pea flour combined with diatomaceous earth or pyrethrum acted additively against S. oryzae. All other combinations acted antagonistically. An extract from protein-rich pea flour reduced feeding of S. oryzae, and three enzyme inhibitors, piperonyl butoxide, profenofos, and diethyl maleate, were tested for their possible synergistic effects on feeding deterrence and mortality. Piperonyl butoxide and pea extract had additive effects, and diethyl maleate had no effect on the feeding and mortality of insects. Profenofos alone killed all insects in 3 days. The flour consumption of S. oryzae was positively correlated with LT50 (time to 50% mortality) in flour disks treated with pea extract.

Control of Stored-Product Beetles with Combinations of Protein-Rich Pea Flour and Parasitoids

Protein-rich pea flour is toxic and repellent to three major stored-grain pests: the rice weevil, Sitophilus oryzae L.; the red flour beetle, Tribolium castaneum (Herbst); and the rusty grain beetle, Cryptolestes ferrugineus (Stephens). This study found that protein-rich pea flour was not toxic to, and did not reduce the offspring of, Anisopteromalus calandrae (Howard), a parasitoid of S. oryzae, nor did it reduce offspring of Cephalonomia waterstoni (Gahan), a parasitoid of C. ferrugineus. Protein-rich pea flour was also not repellent to A. calandrae. Small-scale and large-scale tests of a combination of protein-rich pea flour and parasitoids were conducted in 2-liter jars and in barrels containing 330 kg wheat. A larger population of A. calandrae was found at a high host infestation rate (24 adults/kg for 25 d), but the parasitoid did not become established at middle and low host infestation rates (2.4; 0.24 adults/kg for 25 d). The combinations of protein-rich pea flour and parasitoids reduced populations of S. oryzae in both tests. Additional effects of protein-rich pea flour and parasitoids were found in the large-scale test. Releasing parasitoids alone reduced the populations of S. oryzae by 46% and C. ferrugineus by 49%. Treating wheat with 0.04 or 0.1% protein-rich pea flour reduced the population of S. oryzae by 26 and 79% and C. ferrugineus by 27 and 43%, respectively. Combining parasitoids with 0.04 or 0.1% protein-rich pea flour reduced S. oryzae populations by 76 and 98% and C. ferrugineus populations by 42 and 75%, respectively. At the end of the large-scale experiment, grain treated with protein-rich pea flour alone or in combination with parasitoids had better grain quality than the untreated controls.

The microstructure of polished, milled and air-classified rice and rice bran.

The microstructure of polished rice, its milled and air classified fractions was observed under a scanning electron microscope. The cells of rice endosperm, showing long rectangular column shape, distributed radially from center to outer layer. In the cells, many compound starch granules in polygonal shape plugged up. By immersion in water, NaCl or alkaline solution, cleavage and degra dation of the structure were accelerated. Milling and air-classification of polished rice were examined to get a protein rich fraction. Such a fraction(total N:9.4%)was obtained from the flour (total N:7.4%). The sonic treatment of rice bran in the presence of n-hexane and successive milling and air-classification gave a relatively promissing result to get protein rich flour.