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.