Cowpeas and chickpeas were allowed to undergo natural fermentation for 4 days at 25°C. The microorganisms isolated from cowpeas and chickpeas were Lactobacillus casei, L. leichmanii, L.plantarum, Pediococcus pentosaceus and P. acidilactici. Lactobacillus helveticus was found in chickpeas only. This makes the fermentation chiefly lactic acid. Pathogenic organisms were not found in the system. Relative nutritive value (RNV) and limiting amino acids increased significantly (P < 0.05) in the fermented beans. Niacin decreased significantly (P < 0.05) in both of the fermented beans. Thiamine decreased in fermented chickpeas while riboflavin increased in fermented cowpeas. Trypsin inhibitor decreased significantly (P < 0.05) in both of the fermented beans. Raffinose was eliminated in cowpeas and decreased significantly (P < 0.05) in fermented chickpeas.
This study demonstrates variability in amino acid composition among accessions of several Philippine indigenous legumes. Moreover, two accessions of D. lablab were identified to have high level of methionine (greater than 2%). Methionine was identified as the first limiting amino acid with leucine, and threonine as the second limiting amino acids for most legumes studies. The IVPDs of the legumes under study ranged from greater than 70 to 79%. Raw mature seeds had relatively low RNVs of 11 to 68% which increased to 68 to 94% and 51 to 89% after boiling and roasting, respectively.
292 containers of home-canned tomatoes and 290 containers of homecanned green beans collected from 20 counties in Missouri were tested for the presence of viable organisms. There were 116 samples of tomatoes and 41 samples of green beans which contained viable organisms.The organisms identified were Bacillus licheniformis, B. cereus, B. subtilis, B. coagulans, B. megaterium and B. sphaericus. Molds, cocci and yeasts were observed also. Three tomato samples had pH levels above 4.8 which could have made a good medium for growth of Clostridium botulinurn.
Cowpeas and chickpeas were allowed to undergo natural fermentation for 4 days at room temperature (25°C). The average pH and titratable acidity (as percent lactic acid) attained for cowpeas were 4.12 and 1.32%, respectively, and for chickpeas, 3.92 and 1.02%, respectively. No toxic substance was detected in fermented cowpeas and chickpeas as determined by the in vivo tests in chicken embryos.
Soups prepared from the fermented samples with and without pH adjustment were in the "dislike" category, while the soup from nonfermented sample was in the "neither like nor dislike" category. Chickpea chips made from the fermented bean flours were in the "neither like nor dislike" category while those from the nonfermented flours were in the "like" category. Relative nutritive values (RNV) of soups and chips prepared from the fermented samples were significantly (P < 0.05) higher than those prepared from the nonfermented samples. Soups and chips made from fermented beans contained significantly (P < 0.05) greater amounts of limiting ammo acids than products prepared from the nonfermented samples.
Wereported in a previous paper1' that the hydrolysis of copra galactomannan by a /?-mannanase of Streptomyces sp. No. 17 produced three kinds of 1,4-/?-mannooligosaccharides (DP; 2-4) and four kinds of galactomanno-oligosaccharides (Ga^Man^Ga^Ma^, Gal2Man5, and Gal2Man6. See the abbreviations in Table I). All of the galactomanno-oligosaccharides were composed of a main-chain of (l ->4)-linked /?-D-mannoses (4-6 residues)to which single a-D-galactosyl stubs (1 or 2 residues)were directly attached through the 0-6 position. However, the precise location of the galactose stub was still unidentified, because we wereunable to find the position of the stub using physico-chemical procedures.This paper describes a simple method for elucidating structures ofgalactomanno-oligosaccharides using sequential actions /?-mannosidase and a-galactosidase, and also a structural study of four kinds of galactomanno-oligosaccharides.Galactomanno-oligosaccharides and 1,4-P-manno-oligosaccharides. Galactomanno-oligosaccharides (Gal1 Man4, Ga^Mang, Gal2Man5, and Gal2Man6) were prepared by the method described in a previous paper,1} from a hydrolysate of copra galactomannan (Gal : Man=1 : 14) by the /?-mannanase IV2) of Streptomyces sp. No. 17.Manno-oligosaccharides were also prepared by the method described in a previous paper.3)Enzymes. a-Galactosidase (EC 3.2.
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