American Journal of Food Science and Technology

Legumes are good source of proteins and micronutrients. Chickpea is one such preferred legume source of protein after milk only. Development of chickpea cultivars with high concentration of zinc (Zn) and iron (Fe) is one of the prime objective of breeding programmes. The aim of this study was to analyze chickpea seeds and compare their biochemical properties. Biochemical characterization of 20 different chickpea seed accessions vis-a-vis total protein, proline and antioxidant activity was carried out. Atomic absorption spectroscopy was employed to quantify zinc and iron contents. Significant variation in biochemical composition of chickpea was noted for total protein (144.59 mg/g), proline (15.89 mg/100g) and antioxidant activity (48.2%) in all the accessions that are tested. The average content of Zn and Fe across these accessions was observed in a range of 0.37 and 0.91 mg respectively. ILWC-257 contained highest Zn (0.66 mg) and Fe (2.76 mg). The overall results indicated that the chickpea seeds exhibit different biochemical properties.

American Journal of Food Science and Technology. 2015, 3(6), 158-162. DOI: 10.12691/ajfst-3-6-3
Pub. Date: December 19, 2015

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Effect of Wheat Bran Supplement with Sugarcane Bagasse on Growth, Yield and Proximate Composition of Pink Oyster Mushroom (Pleurotus djamor)

by M. T. Hasan, M. H. A. Khatun, M. A. M. Sajib, M. M. Rahman, M. S. Rahman, M. Roy, M. N. Miah and K. U. Ahmed

Original Research

This study evaluated the effect of supplementing different levels of wheat bran with sugarcane bagasse on the production of pink oyster mushroom (Pleurotus djamor) and find out their yield and proximate composition. The sugarcane bagasse was mixed at spawning with 0%, 10%, 20%, 30%, 40%, and 50% of wheat bran supplement and arranged in a complete randomized design with three replications, three spawn packets in each replication and six treatments. Result showed significantly (P<0.01) different, the highest mycelium running rate was observed on 40% and lowest on 0% due to using different levels of wheat bran supplement. Number of days from stimulation to primordia initiation and harvest, sugarcane bagasse supplemented with 30% wheat bran took longer time (5.5 days) for primordia and (5 days) to harvest, while 20% took shorter time (6.8 days) to full colonization. 10% supplement provided highest result in term of average number of primordia/packet (176.3), fruiting body/packet (77.6) and weight/fruiting body (5.3 g). The growth of pileus and stipe were significantly (P<0.05 (stipe length, pileus thickness) and P<0.01 (diameter)) different, being highest diameter on 30%, stripe length on 10% and pileus thickness on 40%. The yields of pink oyster mushroom showed significantly (P<0.01) different result, biological yield, economic yield, dry yield, biological efficiency and cost benefit ratio were obtained higher with 10% wheat bran supplement. The maximum moisture content was determined on 50%, dry matter, ash on 20% and protein content, crude fiber on 30%. 50% supplement was accounted for the highest amount of nitrogen, iron and phosphorus, whereas the quantity of calcium, magnesium and zinc were higher on 20%, Potassium on 40% and sulfur on 30% supplement. Thus, 10% wheat bran supplementation with sugarcane bagasse proved to be a viable option to produce pink oyster mushroom due to economical effectiveness while any supplementation above this level might reduce the yield of mushroom significantly.

American Journal of Food Science and Technology. 2015, 3(6), 150-157. DOI: 10.12691/ajfst-3-6-2
Pub. Date: December 08, 2015

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Some Quality and Micro-structural Characteristics of Soup Enriched with Debittered Moringa Oleifera Seeds Flour

by Radha C., Ogunsina B.S. and Hebina Babu K.T.

Original Research

Soup enriched with debittered moringa seeds flour (DBMS) was investigated for its quality and micro-structural characteristics following appropriate standard procedures reported in literatures. The results showed that soup sample enriched with 0.5% of DBMS had the highest overall sensory score for acceptability and its protein content was 4 g/100 g more than that of the control. Scanning electron micrographs showed soup sample enriched with DBMS as a dense, continuous agglomerated protein strands of irregular sizes and shapes. As the addition of DBMS increased, the viscosity and the body of the soup increased; the lightness “L” colour value of the soup reduced and the total colour difference (ΔE) increased. Enrichment of soup with DBMS promotes the use of moringa seeds as a protein ingredient; especially in the tropics where it is fast gaining acceptance as human food.

American Journal of Food Science and Technology. 2015, 3(6), 145-149. DOI: 10.12691/ajfst-3-6-1
Pub. Date: November 25, 2015

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