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Articles by Z. Kexue
Total Records ( 2 ) for Z. Kexue
  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.
  M.T. Kamara , Z.H. Ming and Z. Kexue
  In this study, we examined the various protein fractions and protein concentrates of two selected varieties (white and yellow) of foxtail millet grown in China. Characterized by amino acid analysis, differential scanning calorimetry (DSC) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The protein content for the white increased after defatting though not significantly different (p<0.05) from 11.50 to 11.59 and the yellow decreased from 11.41 to 11.39. Fat content shows a significant decreased (p<0.05) after defatting from 2.38 to 0.41(white) and 2.90 to 0.66 (yellow). Prolamin yellow and glutelin white were the major fractions (38.8 and 47.2%, respectively), followed by albumin yellow and white as 2.6 and 1.5%, respectively and globulin yellow and white as 2.5 and 1.4%, respectively and the difference was significant (p<0.05) among the various protein fractions. Results showed a significant amount of amino acids with essential amino acids above the recommended amount by FAO/WHO for humans. Albumin white possessed the highest DSC result (Tp = 79.583°C, ΔH = 5.115 J g-1), glutelin white the lowest (Tp = 66.682°C, ΔH = 0.313 J g-1). Fractions and concentrates had molecular sizes below 14.0 and above 97. 0 kDa. Protein fractions and concentrates are potential as functional food ingredient.
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