No abstract

Whole black beans were heat treated for 2, 5 and 10 mm at 121°C and 10, 20 and 30 mm under steam (98°C). Heat treatments did not affect the physical appearance of the grams but significantly (P < 0.05) decreased the development of the hard-tocook phenomenon in seeds stored at 25°C and 70% RH for 9 months. After 9 months of storage no significant difference (P < 0.05) was found between hardness of cooked beans subjected to the shortest heat treatments and control samples kept at 4°C. Nitrogen solubility in O.OlN NaOH increased significantly (P < 0.05) in all samples as well as solubility in 5% KC1 except in samples subjected to the longer heat treatments. Water absorption of the beans was favored by the heat treatments evaluated A high corre lation (r = 0.91) was found between the cooked beans hardness value and the lignified protein content of the cotyledon.

Mixtures of corn or rice with dehulled soybeans (70:30) were extruded at three cone openings. Processing temperatures were inversely correlated with cone opening. As cone opening increased fat retention and nitrogen solubility index increased, while dispersibility, protein nutritive value and acceptability (as "atole") by school children decreased. The PER and NPR of the mixtures were significantly (P < 0.05) correlated with processing temperature (r = 0.90 for both) and sensory score (r = 0.83 and 0.82, respectively). No correlation was observed between protein nutritive value and residual antiphysiological factors of the products. After storage of mixtures for 12 wk at 4" and 25"C, fat acidity values were lower than 2%; those stored at 35°C showed nearly 10%. All samples were equally acceptable.

A simple enzymic‐chemical protein extraction process was developed. Proteases rather than carbohydrases were more efficient for the enzymatic treatment. Dilute NaOH was more effective than dilute HCl for the complementary chemical treatment. The combined treatments were more efficient than each of the two separately. The method devised was equally effective when applied to live coconut meals obtained through different oil extraction techniques. The partial hydrolysis of the protein during the proteolytic enzyme treatment appears to enhance the protein extractability by the complementary chemical treatment. Further, the resultant product is free of fiber

Coffee pulp was subjected to a solid-state fermentation process, using Aspergillus niger. The initial moisture content of the pulp, as well as the fermentation time and temnperature, had a significant effect on the increase in total amino acid content of the material. The increase in total amino acids showed a significant correlation * Corresponding author.