Four varieties (Boribo, Dodo, Kagege, and Kent) of ripe mango (Mangifera indica, L.) fruits were collected directly from the farmers in Meru County (Kenya), peeled, depulped and the stones deshelled. The mango kernels obtained were crushed, sun-dried, and extracted using petroleum ether (b.p. 40-60°C). The fat content of the mango kernels varied from 8.5 to 10.4 % depending on the variety. The mango seed kernels constituted about (4.76-6.70 %) crude protein (Nx6.25), (1.74-2.26 %) crude ash, (71.90-76.28 %) crude carbohydrate, (1743-1782 kJ) gross energy, (1547-1576 kJ) available energy, and mean protein:energy ratios of (2.63-3.76 mg/kJ) all on a moisture free basis. The moisture content of fresh mango seed kernels varied from 42.1 to 67.6 % depending on the variety. The fat had a melting point of 25-33°C, an iodine value of 51.08-56.79, an acid value of 4.49-7.48, free fatty acid (as oleic) of 2.26-3.76, a saponification number of 188.8-195.9, unsaponifiable matter of 2.26-2.74 %, a peroxide value of 0.40-0.75, a refractive index(40°C) of 1.4562-1.4597 and a specific gravity of 0.9017-0.9087. Investigation of the fatty acid composition revealed(GLC) nine fatty acids: tetradecanoic acid (trace-0.05 %), pentadecanoic acid (trace-0.09 %), hexadecanoic acid (4.87-10.57 %), heptadecanoic acid (trace-O.10 %), octadecanoic acid (24.22-32.80 %), 9-(Z)-octadecenoic acid (46.37-58.59 %), 9-(Z), 12-(Z)octadecadienoic acid (6.73-10.35 %), 9-(Z), 12-(Z), 15-(Z)octadecatrienoic acid (0.601-1.8 %), and eicosanoic acid (0.62-1.64 %). The fat had the typical characteristics of a vegetable butter.

The influence of extrusion processing in the presence of corn on the quantity and quality of genistein, daidzein, and their respective beta-glucoside, acetyl glucoside, and malonyl glucoside derivatives was evaluated. Products of 100% soy (textured) and a blend of 20% soy protein concentrate (SPC) and 80% corn meal (direct-expanded) were extruded, with evaluations before and after extrusion. In addition, a 3 x (3 x 3) split-plot factorial experiment investigated the influence of barrel temperature (110, 130, 150 degrees C), moisture content (22, 24, 26%), and relative residence time (1, 0.8, 0.6) on extruder response and isoflavone profile. The extrusion barrel temperature had the most influence on isoflavone profile, especially decarboxylation of the malonyl beta-glucoside, followed by the moisture content. The amount of extractable isoflavones decreased after extrusion for both the SPC and SPC/corn meal blend when extracted with 80% aqueous methanol but remained approximately the same when first hydrated with water before extraction. However, initially hydrating with water produced enzymatic glycolysis in the unextruded samples, increasing the aglycons dramatically.

No abstract

Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be controlled if product quality is to be maintained. Extrusion cooking was carried out at barrel temperature of 110˚C-150˚C, screw speed of 350-450 rpm, and feed moisture of 12%-14% to investigate the effect of extrusion conditions on physical properties (expansion ratio and bulk density) of a rice, sorghum and soy flour blend. From response surface analysis, expansion ratio and bulk density were found to be significantly (P < 0.05) dependent on feed moisture and barrel temperature while the screw speed had a significant (P > 0.05) effect. Expansion ratio and bulk density ranged from 2.0 to 2.6 and 0.79 to 0.95 g/ml respectively. One hundred grams of the extruded product would supply 45% of the recommended daily allowance for protein in children aged up to 12 years. The mineral content in 100 g extrudates was found to be 52 mg calcium, 3.01 mg iron and 1.23 mg zinc. The retention of amino acids in the extruded products was 88%-95% with lysine-a limiting amino acid in cereals having a loss of 9.1% after extrusion. Extrusion conditions can be optimized to produce ready-to-eat snack products with high expansion ratio, low bulk density and a good nutritional profile to meet the growing consumer needs for nutritious ready-to-eat snack products.

This study reveals the structure-activity effects and anti-inflammatory potential of CAPE in the intestinal epithelium.