Reactivity of red palm oil and cyanide ion: Implications for the cyanogen content of palm oil-treated gari     

Uvere  Peter O. 《Plant foods for human nutrition (Dordrecht, Netherlands)》1999,53(3):249-253

Red palm oil was tested for the reactivity of its components with CN^-, and alkaline picrate as the color developing reagent. Palm oil components have a low-level absorbance at 490 nm which is reduced significantly (p0.01) after reaction with CN^-. Hydrolysis of palm oil components, and reaction of the hydrolysis products with CN^- significantly increased the absorbance at 490 nm. In contrast, after reaction of palm oil with alkaline picrate, the absorbance at 490 nm is very high; this is reduced significantly by reaction with CN^-, hydrolysis with 0.2 M NaOH , and reaction of the hydrolysis products with CN^- before treatment with alkaline picrate. The results indicate that palm oil component(s) sequester CN^- into a complex which may not be correctly estimated during cyanide quantification, resulting in the absence, or low levels of cyanide in palm oil-fried gari as earlier reported.  相似文献   

Effects of malting on the milling performance and acceptability of bambara groundnut (Voandzeia subterranea Thouars) seeds and products     

Uvere PO  Uwaegbute AC  Adedeji EM 《Plant foods for human nutrition (Dordrecht, Netherlands)》1999,54(1):49-57

Germinated bambara groundnut was dried by three methods – oven-drying at 50 °C, in a solar drier at 38–42 °C, and sun drying at 28 ± 2 °C. The samples were milled into flour, and made into okpa, a steamed gel. Flour yield increased only in oven-dried malts. The quality of the okpa based on appearance and taste decreased with malting time; solar drying resulted in the poorest product because of its dark color.  相似文献