Subtilisin inhibitors were prepared from ethanol‐acetone precipitated seed extracts of chick peas, jack beans and broad beans, heated to destroy endogenous proteases. Trypsin inhibitors were complexed with trypsin and separated from subtilisin inhibitors by molecular sieve chromatography. The eluates were again heated to avoid tryptic degradation. The procedure was easy to handle and gave satisfac

Based on trend, cross-cutting relationships and U-Pb dating, Precambrian mafic dykes in the Singhbhum craton, earlier collectively identified as ‘Newer Dolerite Swarm’ have been separated into seven distinct swarms, which are thought to be the plumbing systems for Large Igneous Provinces (LIPs). These Singhbhum swarms range in age from ∼2.80 Ga to ∼1.76 Ga, and include the ∼2.80 Ga NE-SW trending

Aims and objectives: To study practice in consciousness assessment among neuroscience nurses in Europe. Background: Over the years, several instruments have been developed to assess the level of consciousness for patients with brain injury. It is unclear which instrument is being used by nurses in Europe and how they are trained to use these tools adequately. Design/methods: A cross-sectional ques

The recent upsurge of interest in the experimental city as an arena within and through which urban sustainability is governed marks not only the emergence of the proliferation of forms of experimentation – from novel governance arrangements to demonstration projects, transition management processes to grassroots innovations – but also an increasing sensibility amongst the research community that u

The consumption of legume seeds in developing countries is very important because of their low cost and valuable nutritional characteristics (high protein, digestible and indigestible carbohydrates, and polyphenols content). However, limited information is available on the indigestible carbohydrates and the antioxidant capacity of legumes growing in Mexico. The cooked seeds of three Mexican pulses

In search of a way to improve the nutritional profile of noodles, we prepared them with various mixtures of durum wheat flour and isolated plantain starch, and tested their proximal composition. Cooked noodles were assessed for in vitro starch digestibility, indigestible fraction content, and predicted glycemic index. The protein content declined with the addition of plantain starch. Both total st

A resistant starch (RS)-rich powder was prepared from phosphate cross-linked banana starch. Serial autoclaving and cooling treatments of this cross-linked material were also made. The powders were evaluated for chemical composition, resistant starch content, thermal characteristics, as well as for swelling and solubility properties. The parental cross-linked starch had similar lipid and protein co

Dietary fiber residues were prepared from the cooked seeds of eleven legume varieties, following the AOAC enzymatic method. Resistant starch associated to fiber, i.e. retrograded resistant starch (RS), was assessed after alkaline dispersion of the indigestible residues. All legumes contained significant amounts of RS, ranging between 3.0% (g per 100g cooked seed on dry matter basis) in red cowpeas

BACKGROUND: Beans are rich and inexpensive sources of proteins and carbohydrates around the world, but particularly in developing countries. However, many legume varieties are still underutilized. In this study, physical characteristics of the seeds of three Phaseolus lunatus cultivars were characterized. Also, the chemical composition and starch digestibility in the cooked beans were assessed. RE

Extrusion is used to produce crunchy expanded foods, such as snacks. The nutritional impact of this process has not been studied sufficiently. In this study, in vitro and in vivo protein and starch bioavailability was evaluated in both raw and extruded corn (Zea mays)(C) and lima bean (Phaseolus lunatus)(B) flour blends, prepared in 75C/25B and 50C/50B (p/p) proportions. These were processed with

The effects of a drum drying treatment applied to jack bean (Canavalia ensiformis, JB) flour prior to roasting on starch morphology and digestibility were investigated. JB flours were assayed in both raw form and after mixing them with distilled water (1:1.5 flour:water proportion, w/v) followed by drum drying at 125 °C. The drum-dried flour was then roasted at 180 or 190 °C for 2 min starch morph

Non-conventional nixtamalized maize flours elaborated by a factory in Mexico were used for tortilla preparation. Tortillas were stored at 4°C for up to 72 h and the total starch, available starch, resistant starch and retrograded resistant starch were assessed. The traditional white tortilla, used as a control, showed higher protein and fat contents than blue maize tortilla, whereas a maize-bean m