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Articles by Z. Huiming
Total Records ( 3 ) for Z. Huiming
  M.T. Kamara , I. Amadou , Zhu Kexue , M.B. Kelfala Foh and Z. Huiming
  In this study, we examined the influence of Macroporous Adsorption Resin (MAR) in simultaneous desalting and debittering of defatted foxtail millet protein hydrolysate (DFMPH), analyzed their amino acid content, molecular weight distribution, functional and organoleptic properties. The DFMPH were obtained by hydrolysis using Alcalase 2.4 L with a degree of hydrolysis of 27%. MAR DA 201-C was used to desalt the DFMPH. The ash was removed by adsorbing DFMPH onto MAR. Desorption was achieved by washing with alcohol at different concentrations. Ash content of the DFMPH was reduced from 10.11 to 2.11% ranges. The protein content increased from 86.84 to 96.76, 95.74 and 92.31 for the various fractions 30, 55 and 70%, respectively with a significant different (p<0.05). The bitter taste was reduced to slightly detectable levels. The essential amino acids were above the recommended amount of Food Agricultural organization/World Health Organization for humans. The hydrolysates and the fractions have a molecular weight between 60 and 9000 Da, maximum solubility of 91, 97, 93 and 95% at pH 12.0 and were able to form very low viscosity solutions even at high concentrations, for 30, 55 and 70%, respectively. The functional properties studied exhibited good qualities that make them acceptable for use in such applications as hypoallergenic infant formulas, sport nutrition and functional foods. DFMPH and the fractions are potential as functional food ingredient. The functional properties studied exhibited good qualities that make them acceptable for use in such applications as hypoallergenic infant formulas, sport nutrition and functional foods.
  M.T. Kamara , Z. Huiming , Z. Kexue , I. Amadou and F. Tarawalie
  In this study, we examined the chemical composition and physicochemical properties of two varieties defatted foxtail millet flour grown in China. The seeds were obtained, milled and sieved to produce flour. The flours were tagged DFMFW and DFMFY for defatted foxtail millet flour white and defatted foxtail millet flour yellow, respectively. The protein contents of DFMFW and DFMFY were 11.92 and 11.39, respectively. DFMFY had higher mineral elements, ash and fat content than DFMFW. Essential amino acids were above the recommended amount by Food Agricultural organization/World Health Organization (FAO/WHO) for humans. The foxtail millet flours had molecular sizes below 14.4 kDa and above 97.0 kDa. They had similar solubility curves. Water binding capacity was in the range of 1.36 and 1.26 g g-1, while oil absorption capacity ranged between 0.78 and 0.50 g g-1 for both DFMFW and DFMFY, respectively. A low bulk density (0.27 and 0.23 g mL-1) and was also low in total phenolic assay (0.56 and 0.72 mg g-1) was observed for both DFMFW and DFMFY, respectively. Foam capacity was 13.36 mL for DFMFW and 12.32 mL DFMFY. Their infrared falls within (1600 and 600 cm-1) and both samples possessed O-H and C-H compounds. Defatted foxtail millet flour could be used in food formulation with less fear of retrogradation.
  P.J. Kanu , J.B.A. Kandeh , P.M.P. Mornya , J.B. Kanu , E.H. Sandy and Z. Huiming
  The bitter and salty tastes were removed from Defatted Sesame Protein Hydrlysates (DSPH) using a macroporous resin (MAR) and different concentrations of alcohol. The MAR was used to absorb the DSPH and three levels of Alcohol Concentration (AC) (25, 50 and 60%) were used to desorb the DSPH. The DSPH desorbed with AC 25% was tasteless, DSPH desorbed with 50% AC shows mild bitterness but not salty, DSPH desorbed with 60% AC was significantly bitter but not salty. The ash content was significantly lower in the DSPH after the debittering and desalting process. But an increase in the protein content of the debittered and desalted DSPH was observed for the two lower AC levels DSPH extracted. The DSPH from the three levels of AC were analyzed for bioactivity and functional properties. The product of 60% AC, with the highest content of hydrophobic peptides showed superior ACE inhibition with the lowest IC50. The 25% AC extract followed by the 50% AC showed relatively weaker ACE inhibition. Nitrogen solubility of the hydrolysates obtained from the 50 and 60% AC extracts were pH dependent over the range studied. The essential amino acids were higher than recommended by FAO/WHO with the exception of Lysine. The solubility of extracts from 25, 50 and 60% AC was pH dependent as pH increases solubility increases, viscosity and gelation properties of 50 and 60% AC increased as the concentration of DSPH was increased.
 
 
 
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