Fish sauce is a salt-fermented product that is an economically important fishery product in most Southeast Asian countries. In this study, high sodium chloride content of fish sauce was reduced by environmental friendly adsorbent from agricultural waste (corn husk). The production of activated carbon from agricultural by-product has potential economic and reducing environmental impacts. Corn husk activated carbon was prepared by chemical activation method using zinc chloride (ZnCl 2) as activating agent. The effect of various preparation parameters such as concentration of activating agent, carbonization temperature and carbonization time that depend on characteristics of activated carbon. Based on the results of the characterization studies, the activated carbon prepared by impregnation the precursor with 20% ZnCl 2 , followed by carbonization at 250°C for 40 min., was selected as the appropriate condition due to the following good characteristics of activated carbon: high surface area, high iodine sorption capacity, and SEM analysis. In reduction of sodium chloride content in fish sauce, the ratio of 1:50 activated carbon to fish sauce for 120 min. agitation time at 30°C was effectively reduced from 31.5 to 26.34 (%w/w). The effective reduction of sodium chloride from commercial fish sauce was significantly observed by processed corn husk activated carbons.
Many protein concentrates have been developed for providing different functional or physical properties to meet the requirement of various food systems. The main purpose of this research work was to evaluate the most refined form of protein from mung bean and to combat the problem of malnutrition. In this research work, mung bean (Vigna radiata L.) was collected from Monywa Township, Sagaing Region and nutritional values of mung bean flour like moisture content, ash content, protein content, crude fiber content, fat content and carbohydrate content were determined. The fat from mung bean flour was removed by soaking in ethanol and also by soxhlet extraction using ethanol as solvent before isolating the protein. The fat removal efficiency of these two methods was investigated. Moreover, combined effect of these two methods on the removal percentage of fat from mung bean was studied. 51.37±0.03% protein content (defatted mung bean) was obtained by soaking in ethanol solution for 16 hr and followed by soxhlet extraction (meal to solvent ratio were1:5). The morphological nature and elemental compositions of the mung bean protein concentrate were characterized by Scanning Electron Microscope (SEM), Energy Dispersive X-Ray Fluorescence (ED-XRF) spectrophotometer respectively.
The main purpose of this research work was to isolate the most refined form of protein from chickpea for food processing. In this research work, chickpea (Cicer arietinum. L) was collected from Monywa Township, Sagaing Region and nutritional characteristics such as moisture content, ash content, fat content, carbohydrate content, protein content and fiber content were determined. The fat of raw bean flour was removed by bulk soaking in ethanol and also by soxhlet extraction using ethanol as solvent before isolating the protein. In addition, the fiber and starch from defatted chickpea flour was removed by alkaline extraction and acid precipitation method to isolate the protein (isoelectric precipitation). Protein solubility, water and oil absorption capacity, emulsifying capacity and stability, foaming capacity and stability of chickpea protein isolate have been determined. The solubility curve corresponding to the chickpea protein isolate indicated the minimum solubility at pH 4 (protein solubility of 24 %) and maximum solubility at pH 12 (protein solubility of 89 %) respectively. The chickpea protein isolate had water absorption capacity of 1.65±0.12 mL H2O/g protein and oil absorption capacity of 1.72±0.34 mL oil/g. protein. It was found that emulsion stability of isolated chickpea protein was 40.12 ±0.33 %with foaming capacity was 63.64±0.22 %. Isolated chickpea protein improved texture appearance and taste than the lentil flour and thus it can better be used as nutrition and functional ingredients in many food products.
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