The e#ect of +/h, -**ppm calcium hypochlorite soaking on microbial quality of mung seeds and sprouts was investigated. The extended chlorine soaking did not completely eliminate the microflora of the seeds but significantly reduced microbial proliferation rates during storage. Generally, microbial counts of the chlorine-soaked seeds were significantly lower than that of the control. Total plate...

The conventional parboiling of rough rice is a lengthy process that takes 24-28 h to complete. It would be beneficial to the industry if the processing time could be reduced. The objective of this study was to develop an ultrasound based one-step protocol for soaking and gelatinization during rice parboiling. The gelatinization temperature was measured by alkali (KOH) degradation and found to b...

Black willow ( Salix nigra ) uses periodic flood events for dispersal of vegetative propagules, subjecting them to periods of soaking before their deposition along the streambank. It was hypothesized that this life history trait results in optimal conditions for willow growth and survival. To test this hypothesis, a greenhouse experiment was conducted using 1.2-m-long black willow cuttings (pos...

dry beans are rich sources of dietary fiber and phytochemicals such as flavonoids and phenolics that exhibit good functional properties. in current study line, cooking and soaking time effects were investigated on water absorption, splitting and texture properties of different iranian red kidney beans to determine the best lines and the best soaking time for industrial use. d81083 line showed t...

The individualistic effect of unit operations of production, at household level, on some antinutritional factors in selected cowpea-based food products (moin-moin, akara, and gbegiri) was investigated. Four cowpea types (IT93K-452-1, IT95K-499s-35, IT97K-568-18, and market sample) were used for the study, whereas the three traditional food products were produced from each of the cowpea types, r...

Mature-green tomato fruits were soaked in hot water for 10 minutes at 35, 40, 45 or 50°C and then stored at 13°C for 20 days. Untreated fruits were soaking with tap water (22°C). The study showed that exposing fruit to hot water influenced peroxidase (POD) and catalase (CAT) activities. Activity of the two enzymes increased with the increasing of soaking temperature, except for the 50°C treatme...

Legumes are an important source of protein in the diets. The presence of tannins, saponins, phytic acid and other antinutritional substances hinder their utilization in the human body. Tannins affect the availabilityof amino acids, utilization of protein and inhibit the activities of digestive enzymes. Soaking of legumes before cooking is a common practice to soften texture and hasten the cooki...

The objective of the present study was to describe the trend of germination characteristics for a variety of canola ‘Okapi’ at different pre-soaking durations. For this purpose, seeds were placed in 250 ml of distilled water for 0 to 12h with intervals of 2h at room temperature. Each sample of seed was placed in Petri-dishes and germinated at the temperature of 25°C. Fitting logistic function o...

Plasma membrane ATPase has been proposed to be functionally altered during early stages of injury caused by a freeze-thaw stress. Complete recovery from freezing injury in onion cells during the postthaw period provided evidence in support of this proposal. During recovery, a simultaneous decrease in ion leakage and disappearance of water soaking (symptoms of freeze-thaw injury) has been noted....