Quality attributes of three new improved lines of Nigerian lima beans (Phaseolus lunatus L. Walp.).

Three promising new improved lines of lima beans (Tpl 1B, Tpl 7A and Tpl 175A) were evaluated for physicochemical properties and cooking quality. The beans varied in seed dimensions and weights with Tpl 1B and Tpl 7A having smaller seed volume than Tpl 175A. Seed coat percentages, leached solids and swelling capacities were within a range of 10.

Effect of heat processing on in vitro protein digestibility and some chemical properties of African breadfruit (Treculia africana Decne) seeds.

The effects of dry heat (roasting) and moist heat (boiling) on in vitro protein digestibility, protein fractions and other chemical properties of African breadfruit (Treculia africana Decne) seed that affect their utilization as a source of human food were investigated. Chemical analyses showed that the crude protein and fat contents of the unprocessed (raw) seeds were 20. 1% and 13.

Evaluation of selected food attributes of four advanced lines of ungerminated and germinated Nigerian cowpea (Vigna unguiculata (L.) Walp.).

The chemical composition and functional properties of ungerminated and germinated seeds of four advanced lines of cowpeas (IT81D-699, IT82E-18, IT84S-2246-4 and TVx 3236) were investigated. Ungerminated seeds contained 20.1 to 25.

Compositional, functional and storage properties of flours from raw and heat processed African breadfruit (Treculia africana Decne) seeds.

African breadfruit (Treculia africana Decne) seeds were either boiled or roasted and then milled into flour. Chemical composition, functional properties and storage characteristics of raw and treated flours and the effect of partial proteolysis on selected functional properties of the raw flour were determined. Raw flour contained 20.

Preparation and properties of flours and protein concentrates from raw, fermented and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds.

In vitro protein digestibility, chemical composition and selected functional properties of flours and protein concentrates prepared from raw, fermented and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds were studied. Protein concentrates prepared by an alkaline extraction process had increased crude protein contents (61.5-70.

Changes in nitrogenous and other chemical constituents, protein fractions and in vitro protein digestibility of germinating fluted pumpkin (Telfairia occidentalis Hook) seed.

The effect of 7 days of germination on levels of nitrogenous and other nutrition related parameters, protein fractions and in vitro protein digestibility of fluted pumpkin (Telfairia occidentalis) seed was studied. The non-protein nitrogen gradually increased and the protein nitrogen content decreased during germination. Albumin and globulin fractions were found to be the major seed proteins of fluted pumpkin seeds, constituting about 58.

Composition and functional properties of unprocessed and locally processed seeds from three underutilized food sources in Nigeria.

Chemical and functional properties of unprocessed (raw) and locally processed seeds of Brachystegia eurycoma, Detarium microcarpum and Mucuna sloanei that affect their utilization as sources of human food were investigated. The seeds, which are underutilized food sources in Nigeria, were subjected to local processing methods which included roasting, boiling, dehulling/shelling, soaking and the changes in composition and functional properties were estimated. Chemical analyses showed that the crude protein contents of the raw seeds ranged from 12.

Evaluation of selected food characteristics of three advanced lines of Nigerian soybean (Glycine max (L.) Merr.).

The seeds of three promising advanced lines of soybeans (TGx 923-2EN, TGx 1019-2EN and TGx 1497-1D) which were part of a larger collection evaluated in agronomic field trials in Nigeria were selected for characterization of physicochemical properties, chemical composition, water absorption, cooking time and cooked texture as a function of soaking and cooking. Seed density, leached solids, swelling capacity and seed coat percentage were within a range of 1.15 to 1.

Latencies of event related potentials as a tool for studying motor processing organization.

The aim of this experiment was to better define the relative organization of motor processing using both behavioral measures and ERPs. Using the additive factors method, three motor variables; (1) stimulus-response (S-R) compatibility, (2) movement extent, and (3) time uncertainty, were all manipulated in a visuo-bimanual, four-choice, pointing task. As expected, all three variables significantly lengthened RT without interaction.