Production of Bacterial and Yeast Biomass in Ground Corn Cob and Ground Corn Stalk Media .

The production of biomass using ground corn cobs and ground corn stalks and a 1:1 (w/w) mixture of the two was studied using Cellulomonas uda in a monoculture and in mixture with Candida utilis . The addition of C. utilis improved the amino acid content of the biomass.

Germination Effects on Flatus-Causing Factors and Antinutrients of Mungbeans and Two Strains of Small-Seeded Soybeans.

Two strains of small-seeded soybeans contained greater amounts of stachyose and raffinose than market samples of mungbean seeds. These sugars either disappeared or were reduced to trace amounts during 3 d of germination for mungbeans and 4 d for soybeans. Both soybean strains contained more phytic acid and trypsin inhibitor than mungbeans.

Sensory Attributes and Safety Aspects of Germinated Small-Seeded Soybeans and Mungbeans.

Sprouts of two small-seeded soybean strains were characterized as more intense in nutty aroma and flavor and less intense in bitter, grassy and beany flavor notes than mungbean sprouts or market samples of soybean sprouts. Sprouts did not differ in sweetness. The sprouts of the two test soybeans were moderately tender and crisp but less tender than mungbean sprouts.

Microwave Cooking: An Overview .

Microwave ovens can be expected to continue as a method of cooking and reheating foods, and versatility will improve as needs become evident. Microwaves cause heating when polar materials absorb them, but confer no special qualities on the food. Lethal effects on microorganisms and trichinae are due to heat.