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This study aimed to evaluate the effects of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean flours. Dried beans sample was soaked in distilled water and divided into two sets from which one was manually dehulled. The dehulled and undehulled beans were boiled followed by drying and milling into flours. A third set of flour was obtained by direct milling of whole dry beans. The results revealed that the proximate composition changed significantly (p \ 0.05) with boiling and dehulling while variety generally had little effects. Protein (range 25.6-31.2 %), total sugar (range 46.5-51.1 %) and lipid (range 1.5-7.2 %) levels increased significantly (p \ 0.05) with dehulling, and decreased with boiling. In reverse the ash (range 1.7-4.6 %), polyphenols (range 0.82-5.32 %), phytates (0.83-1.64 %) and L-Dopa (range 94.03-611.12 mg/100 g) contents decreased with dehulling and boiling. The particle size of flour was also shown to increase with boiling and decrease with dehulling. The combined changes in physical and chemical properties induced significant modification in the functional and pasting properties of the flour as attested by the highly significant (p \ 0.01) correlations observed. In this respect protein and total sugar levels in the flour were positively correlated with the water absorption capacity, water solubility index, foaming capacity and foaming stability. The pasting viscosity was positively correlated with the phytic acid and L-Dopa levels in the flour.

The present work was carried out to evaluate the nutritive quality (proximate and antinutrients composition) of vegetable milks prepared from whole and dehulled mucuna bean flours. Casein and mucuna milk diets were fed to rats (four weeks old; n = 8 per group) for 28 days to determine protein efficiency ratio (PER), net protein efficiency ratio (NPER), true and apparent digestibility (TD and AD, respectively), organ-to-body weight ratios and hematological parameters. The experimental design was a factorial design with two variety of mucuna (cochinchinensis and veracruz) and two treatments (whole and dehulled beans). Protein, total sugar, dry matter and ash-content of mucuna milks ranged from 6.40 to 12.13 g/100 mL, 10.52 to 13.08 g/100 mL, 8.59 to 12.88 g/100 g and 0.31 to 0.92 g/100 g, respectively. Milks from dehulled flours had lower contents of tannins (80-87.08 %), phytates (76.67-78.16 %) and L-Dopamine (44.45-66.66 %) than that from whole flours. The PER of dehulled mucuna diets were 22.76-21.74 %, but negative PER and low NPER was observed for whole mucuna milk diets. TD for dehulled mucuna milk (85.15-85.96 %) were higher and similar to casein when compared to that of whole mucuna milk (47.87-51.17 %). Rats fed with diets containing whole mucuna milk lost weight and had higher kidney weight. In addition, the rats fed with milk from whole mucuna flours showed significantly lower levels of lymphocytes, granulocytes, red blood cells, hemoglobin and hematocrit than that fed with dehulled mucuna milk.

Extraction conditions for maximum values of protein yield, protein content, sugar content and dry matter of vegetable milk extracts from dehulled Mucuna cochinchinensis bean flour and whole Mucuna cochinchinensis bean flour were investigated using response surface methodology. A Central Composite Design (CCFD) with three factors: temperature (25 to 95°C); extraction time (6 to 74 min.) and water to flour ratio (6 to 24 mL/ g) were used. Data analysis showed that all the factors significantly (p < 0.05) affected the responses variables. The optimal conditions determined for extraction were temperature 63-66°C, water to flour ratio 12-13 mL/g and extraction time of 57-67 min. At these optimum points the protein and sugar contents, extraction yield of protein and dry matter were respectively 14.0 g/100 mL, 4.8 g/100 mL, 53.8 g/100 g, 12.1 g/100 g for vegetable milk produced from dehulled M. cochinchinensis bean flour and 6.4 g/100 mL, 3.5 g/100 mL, 50.0 g/100 g and 8.0 g/ 100 g for vegetable milk extracted from whole M. cochinchinensis bean flour milk. The optimal condition was -Vegetable milks from whole and dehulled mucuna seeds flours were successfully produced by optimization using a central composite design; -Second polynomial models were established to significantly describe the variation in protein content and yield as a function of extraction time, temperature and water to flour ratio; -The protein content, protein yield and dry matter of the milk increased as the extraction time increase, while increase followed by decrease was observed when temperature and ratio increased; -Optimal conditions determined by superposition of response contours plot and by using desirability function did not varied significantly with dehulling; treatment; -The protein content of milk produced at optimal condition was 14 % for dehulled mucuna flour and 6.4 % for whole mucuna flour, while no consistent differences were observed on protein yield, dry matter and carbohydrates content. 145-157 DOI 10.1007145-157 DOI 10. /s13197-015-1765 verified at the optimum points for model validation and the response values were not significantly different from the predicted values.

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-We studied the structural behaviour and foaming properties of whey proteins under the effects of spray-drying in a co-current configuration. We used two different inlet/outlet air temperatures (170/85• C or 260/138• C, respectively), the other operating conditions being unchanged. Using different characterisation techniques, we showed that both whey proteins (WP-P 85 and WP-P 138 ) which were submitted to hydro-thermal treatments under mild and high air processing conditions behaved differently from untreated proteins (WP-L). As expected, WP-P 138 powder exhibited lower moisture and free lactose contents, a higher particle internal porosity, and a thinner particle wall thickness than the WP-P 85 powder. The conformational stability of whey proteins, obtained by dilution of untreated whey proteins (WP-L) and dispersions of the two spray-dried powders (WP-P 85 and WP-P 138 ), were compared. Whey proteins in the WP-P 138 powder showed a red-shift in the tryptophan emission wavelength, the appearance of a newly created fluorescent compound at 420 nm, contrary to untreated and WP-P 85 whey proteins. In addition, we observed formation of a higher proportion of covalently-bound aggregates (11% in WP-P 138 , instead of 5% in WP-P 85 ) and a decrease in conformational stability against re-heating (∼50% s in WP-P 138 , instead of ∼30% in WP-P 85 ) compared with untreated WP-L solution. Finally, combination of continuous measurements of foam volume (by an on-line video camera) and liquid (by conductivity) entrained in a column foam during its formation by air injection, in parallel with automatic acquisition of videofoam images during the destabilisation step, showed that solution of WP-P 138 spray-dried powder, obtained using the highest air temperature conditions, has higher foaming properties than WP-P 85 and WP-L solutions. • C et 260/138• C, respectivement), les autres conditions opératoires étant inchangées. Par application de différentes techniques de caractérisa-tion, nous avons montré que les protéines (WP-P 85 et WP-P 138 ) qui ont subi des traitements hydrothermiques à température d'air modérée et sévère, respectivement, se comportent différemment des protéines (WP-L) contenues dans les solutions avant séchage. Comme attendu, la poudre contenant les protéines WP-P 138 présente des taux d'humidité et de lactose libre plus faibles, un taux de porosité interne plus important, et une épaisseur de paroi plus faible. L'étude spectrofluorimétrique des protéines, contenues dans des dispersions dans l'eau distillée des poudres issues des deux conditions de séchage, indique que pour les protéines WP-P 138 , et contrairement aux protéines WP-L et WP-P 85 , la longueur d'onde maximum d'émission de fluorescence du tryptophane présente un déplacement vers le rouge, ainsi que l'apparition de nouveaux composés qui fluorescent avec une longueur d'onde maximum d'émission à 420 nm. D'autre part, nous avons observé une plus forte proportion d'agrégats covalents (11 % pour WP-P 138 au lieu de 5 % pour WP-P 85 ), ainsi qu'...

Background The objective of this study is to evaluate the effect of protein-rich mucuna product (PRMP) on lipid parameters of hyperlipidemic rats. Methods Hyperlipidemia was induced in male rats for 3 weeks through high-fat diet. After induction, 30 hyperlipidemic rats were divided into five groups of six rats: control group (CG) received casein and four groups received PRMP as protein source at different proportions: 8.2, 16.4, 24.6, and 32.8 % corresponding, respectively, to 25, 50, 75, and 100 % substitution of casein in the diet for 3 weeks. Lipid and oxidative stress parameters of rats were assessed. Results There were no significant differences in food intake and body weight loss among the experimental groups. The concentrations of the serum low-density lipoprotein cholesterol, total cholesterol, and triglycerides were lower in groups fed on PRMP 50, 75, and 100 % than in the CG group (p < 0.05). Histological analysis of the liver revealed that animals fed on PRMP diets presented a lower level of steatosis than the CG group. The most significant reduction of lipid parameters was obtained when PRMP was used as unique source of protein (PRMP 100 %). PRMP also influenced oxidative stress parameters as evidenced by a decrease in malondialdehyde and an increase in catalase and superoxide dismutase. Conclusions These findings demonstrated that PRMP exerts hypolipidemic effect; it has a metabolic effect on endogenous cholesterol metabolism and a protector effect on the development of hepatic steatosis. Our results also suggest that PRMP could manage metabolic diseases associated with oxidative stress.

-In the first part of this study we used mathematical modelling for prediction of hydrothermal pathways (time evolution of temperature and water content) of a whey protein-rich product during its spray drying in a co-current configuration. The model was validated through drying assays, where the inlet/outlet air temperatures were fixed at 170/85• C, 217/107• C, 247/125• C or 260/138• C, the other spray-drying operation variables being unchanged. Then, the spray-dried powders were characterised before and after re-hydration for evaluation of a threshold air operating temperature value leading to changes in protein structure-functionality, in comparison with the nonspray-dried protein solution (WP-L). The predicted hydro-thermal pathways of the whey proteinrich product during its spray drying indicated that all of the operation variables used were accompanied by a product wet bulb temperature value lower than 60• C. However, the resulting powders presented different internal porosity and wall thickness, and the protein solutions obtained after the powders' re-hydration behaved differently from the non-spray-dried protein solution (WP-L). Particularly, it seemed that powders obtained at outlet air temperature and water content higher than 100• C and lower than 4%, respectively, presented a higher internal porosity and lower free lactose content. Furthermore, they were accompanied by lower protein solubility and conformation stability and by a slight development of hydroxymethylfurfural and covalently-bound protein aggregates. In addition, in situ evaluation of foam formation and stability after air injection into the re-hydrated powders showed that increasing spray-drying air temperatures led to powders with more and more enhanced foaming properties, relative to the whey protein-rich solution before spray drying. The powder characteristics obtained in the present study, added to those recently published [Relkin et al., Lait 87 (2007) 337-348] are presented and discussed in regards to effects of spray-drying operation variables on protein structural changes and enhancement of foaming properties without additional processing equipment. • C (les autres paramètres d'opération de séchage étant maintenus constants), nous avons caractérisé les poudres obtenues avant et après ré-hydratation. Nous avons observé que pour toutes les conditions opératoires testées, la température de thermomètre humide reste inférieure à 60• C, pendant une durée diminuant de 10 à 5 s pour une température de sortie d'air (produit) variant de 85• C (59. Cependant, les poudres sortant à une température supérieure à 100• C et un taux d'humidité inférieur à 4 %, semblent subir une montée en température beaucoup plus brutale après un palier à 60• C (température de thermomètre humide) d'une durée inférieure à 7 s. Ces poudres présentent une porosité interne qui augmente ( 40 %) et une épaisseur de paroi (visualisée par microscopie électronique à balayage) qui semble diminuer avec l'intensité du traitement thermique. Les solutions protéiques...