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This paper aims to focus on the liquefaction of soybean protein to obtain a homogeneous protein solution with a high solid/protein content but low viscosity, which may improve the bond properties and technological applicability of soybean protein adhesive.

The liquefactions of soybean protein in the presence of various amounts of sodium sulphite, urea and sodium dodecyl sulphate (SDS) are investigated, and their effects on the main properties of liquefied soybean protein and soybean protein adhesives are characterized by Fourier transform infrared spectroscopy (FT-IR), gel permeation chromatography (GPC), viscosity tracing and plywood evaluation. Meanwhile, the applicability of soybean protein adhesive composed of liquefied protein for particleboard is also investigated.

Soybean protein can be effectively liquefied to form a homogeneous protein solution with a soybean protein content of 25 per cent and viscosity as low as 772 mPa.s; the addition of sodium sulphite, urea and SDS are beneficial for the liquefaction of soybean protein and have important effects on the technological applicability and water resistance of the obtained adhesive. The optimal liquefying technology of soybean protein is obtained in the presence of 1.5 Wt.% of sodium sulphite, 5 Wt.% of urea, 1.5 Wt.% of SDS and 3 Wt.% of sodium hydroxide. The optimal soybean protein adhesive has the desired water resistance in terms of the boiling-dry-boiling aged wet bond strength, which is up to 1.08 MPa higher than the required value (0.98 MPa) for structural use according to the commercial standard JIS K6806-2003. The optimal liquefied protein has the great potential to prepare particleboard.

The protein content of liquefied soybean protein is expected to further increase from 25 to 40 Wt.% or even higher to further reduce the hot-pressing cycle or energy consumption of wood composites bonded by soybean protein adhesives.

The soybean protein adhesive composed of optimal liquefied protein has potential use in the manufacturing of structural-use plywood and has comparable applicability as a commercial urea-formaldehyde resin for the manufacturing of common particleboard.

Soybean protein adhesive is an environmentally safe bio-adhesive that does not lead to the release of toxic formaldehyde, and the renewable and abundant soybean protein can be used with higher value added by the application as wood adhesive.

A novel liquefaction approach of soybean protein is proposed, and the soybean protein adhesive based on the liquefied protein is obtained with good technological applicability and desired bond properties that extend the applications of the soybean protein adhesive from interior plywood to particleboard and exterior or structural plywood.

Child undernutrition is a persistent problem in Africa, especially in areas where the poor largely depend on starchy staples with limited access to diverse diets. The purpose of this study was to determine the protein quality, growth and rehabilitating potential of composite foods made from quality protein maize.

Four composite diets were prepared from quality protein maize, namely quality protein maize-soybeans; quality protein maize-soybeans-cowpeas; quality protein maize-soybeans-common beans and quality protein maize alone. A fifth diet was prepared from common maize alone. The control diet (Chesta®) was made from maize, soybeans, fish, bone and blood meal. The formulations were made to meet the greatest amino acid score and the desired amount of energy and fat according to the FAO/WHO (1985) recommendation for pre-school children. Albino rats were used in evaluating the protein quality of the formulations.

The food intake was significantly different (p < 0.05) among diets; with a trend of intake decreasing from quality protein maize-based to conventional maize alone diets (apart from the control diet). Protein efficiency ratio and net protein ratio varied significantly (p < 0.05) across the experimental diets. Protein digestibility-corrected amino acid score (PDCAAS) was 80 per cent (quality protein maize-soybeans-cowpeas), 87 per cent (quality protein maize-soybeans), 103 per cent (common maize alone), 98 per cent (quality protein maize), 80 per cent (quality protein maize-soybeans-common beans) and 53 per cent (control).

Two diets, namely quality protein maize-soybeans-common beans and quality protein maize-soybeans-cowpeas, showed the greatest potential to support growth and rehabilitation of undernourished rats. Human trial is proposed to validate the findings.

Despite adoption of quality protein maize in several parts of the country, there are no studies that have been done to determine the potential of quality protein maize to support optimal growth and rehabilitation of undernourished children. The objective of this study was, therefore, to evaluate the protein quality, growth and rehabilitating potential of composite foods made from quality protein maize.

The purpose of the present study was to plan with the objectives to optimize and find out the best level of texturized protein from sunflower, soybean and flaxseed on the basis of quality and overall acceptability of the cookies.

Defatted meal from sunflower, soybean and flaxseed was texturized using extruder. Texturized defatted meal of sunflower, soybean and flaxseed was blended at 10, 20, 30 and 40 per cent levels with wheat flour for making cookies using standard procedure.

Functional properties such as water absorption index, foaming capacity and protein digestibility were increased, while water solubility index and fat absorption capacity decreased with increased levels of texturized defatted meal in wheat flour. Spread ratio, sensory, colour and overall acceptability of cookies were negatively affected when level of texturized flour increased as compared with the control. The force required for breaking cookies decreased with increased level of texturized defatted meal of sunflower, soybean and flaxseed incorporation. Cookies with 10 per cent texturized sunflower, soybean and flaxseed flour received the highest sensory scores. The result showed that texturized defatted meals serve as good substitute to wheat flour with increased protein content in cookies production and utilization.

The study demonstrated that deoiled cake, a byproduct obtained from sunflower, soybean and flaxseed oil industry, offers great potential for supplementation of proteins in food products.

“Gari” is a dried granular starch product made from cassava roots. It is a major component of everyday diet in Nigeria providing about 283 calories/person/day. The amount of protein in daily diet is very limited thus gari fortified with soybean products offers the chance to supply a relatively cheap improved starch staple that can improve family nutrition. Cassava roots were processed into gari using the conventional processing practice. Soybean derivatives (soybean paste and milk residue, i.e. okara) were included in the process with the hope of improving the nutrient density without impairing the organoleptic attributes of this product. Possible varietal differences in the effect of soybean inclusion were also investigated. A fixed ratio of (75:25) of cassava to soybean derivatives was used in the product development. Whole soybean paste and soymilk residue were prepared from two seed batches – pure variety TGx 536‐02D and a mixed seed bulk. Results are discussed.

The purpose of this paper is to determine the effects of isolated soy glycinin (11S) on lipid metabolism in animals subjected to a hypercholesterolemic diet.

Male Wistar rats were kept in individual cages under appropriate conditions. The animals were divided into three groups (n=9): normal diet (STD) given a diet containing casein as protein source, recommended in AIN‐93M; hypercholesterolemic (HC) fed a normal diet with 1 per cent cholesterol and 0.5 per cent cholic acid; and hypercholesterolemic+glycinin (HC+11S), fed a hypercholesterolemic diet, plus 11S soy protein (300 mg/kg/day), dissolved in saline and administered by gavage. After 28 days, the animals were sacrificed and blood and liver removed for biochemical analysis of total cholesterol (TC), HDL‐cholesterol (HDL‐C) and triglycerides (TG) in the plasma, hepatic TC and TG.

A single daily dose of glycinin given to the hypercholesterolemic group demonstrated its functional role, particularly in raising HDL‐C and reducing triglycerides in the liver.

This study demonstrates the action of the 11S globulin in soybean as a serum lipid lowering agent, in addition to its nutritional properties, especially in raising the HDL‐C.

There is much to justify the old “ saw ” that what is one man's food may be another man's poison. Even among healthy individuals this holds true; and it is explained by a peculiarity of constitution attaching to some individuals that may be termed, in non‐technical language, idiosyncrasy.

African yam bean (Sphenotylis stenocarpa), bambara groundnut (Vigna subterranean), pigeon pea (Cajanus cajan) and lima bean (Phaseolus luunatus) are some of the minor grain legumes found in Nigeria. Their utilization has been very limiting because little is known about their nutritive value. The proximate, minerals and antinutritional factors of two collections of African yam bean, lima beans and pigeon pea, and one collection of bambara groundnut seeds grown in south‐western Nigeria were studied.

Dry seeds of two collections of African yam bean, pigeon pea and lima beans, and a collection of bambara groundnut were collected from Oyo and Ondo States in south‐western Nigeria. The legumes were sorted, milled and stored in polythene bags at 4°C.

The crude protein in the legumes was in the range of 22–37 per cent, crude fat 1.47–4.96 per cent, crude fibre 1.92–7.21 per cent and ash 3.33–5.61 per cent. K, Ca and P were in the range of 0.15–0.52 per cent. Iron content of the seeds was very low. The antinutrients, tannin, phytic acid and trypsin inhibitor were very high when compared to those of cowpea, groundnut and soybean.

It therefore implies that consumption of these legumes will require processes that will reduce their antinutritional factors.

The coming world struggle for food will be closely interwoven with inflation, with naked political power, with oil, with horrifying, excruciating choices for America, with basic challenges for science, with changing weather systems, and with desperately needed capital formation. Its outcome is not clear, yet the future economic and political power of North America, and, in the longer run, the survival of mankind, are tied up in it. At its root is population growth.

Outlines the prevalence of adverse reactions to food and what it means to the individual. Lists and describes the known main food allergies.

The purpose of this paper is to investigate the effects of the components of whey‐protein based aqueous polymer‐isocyanate (API) adhesives on the bond strength.

The bond test (according to the JIS K6806‐2003 standard), Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were used to characterise the whey‐protein based API adhesives with various formulations and processing technologies.

The good bond strength of the optimised whey‐protein based API adhesive was attributed to the formation of strong chemical bonds in the bondline and to the additions of polyisocyanate, polyvinyl alcohol (PVA) and nano‐CaCO₃ powder that improved adhesive cohesive strength by either chemical crosslinks or mechanical interlocking. The blending procedures of whey protein, PVA, polyvinyl acetate (PVAc) and p‐p‐MDI had great impacts on the performances of the whey‐protein based API adhesives.

SEM micrographs showed that the effects of blending processes on the bond strength, pot life and colour might be attributed to the particle size of hydrophobic p‐MDI droplet and p‐MDI distribution in the protein‐PVA matrix.

The study lays the foundations of the formulation design and the processing technology for preparing whey‐protein based API adhesives.

The effects of the components of whey‐protein based API adhesives and the effects of blending processes on the bond strength were investigated by means bond strength evaluation, FTIR and SEM analyses; whey protein is utilised successfully to prepare novel API adhesives for structural uses.