Here’s a delicious grilled chicken wings recipe that you can cook up now that you’ve decided to bring the grill out of storage.
For this recipe, the wings should be prepared and marinated the night before barbecuing. Continue reading ‘Char-grilled BBQ Chicken Wings’ »
In following directions for “how to homemade wine” It is important to note that Ribena is a perfect syrup which is famous for fermenting ‘must’ made from fruits. In knowing the how to homemade wine, wine makers use this to get extra special results. The rate to add it would be one to two bottles per gallon. When making wines from dried fruits, adding one or two bottles of Ribena per gallon would all the more improve the flavor and quality of the wine. Similarly, when making wines from fresh fruits that give a red wine, one or two bottles or Ribena could be added to make up for other fruits. This way, you may disregard the SO2 preservative because the amount in the Ribena will not be enough to stop fermentation, but it would be best to add it at the vigorous fermentation stage-during the first ten days.
If you recommend to use Ribena in your how to homemade wine recipes, bear in mind that each bottle contains approximately eight ounces of sugar, so you should reduce accordingly the amount of sugar in whichever recipes you are using. Undiluted Ribena is not readily fermentable, because it contains just over seven pounds of sugar per gallon and is preserved with 350 parts per million SO2-either of which is capable of preventing fermentation. Continue reading ‘Home Page Food & Beverage Wines & Spirits Making Wine From Ribena Making Wine From Ribena’ »
Compositional Characterization of Endosperm (Guar Gum) of Six Guar
(Cyamopsis tetragonoloba) Genotypes Grown in Sudan
* Murwan K. Sabahelkheir and ** Abdelwahab H. Abdalla
* Department of Biochemistry, School of Biotechnology, Faculty of Science and Technology, Al Neelain University, Sudan
** Department of Agronomy, Faculty of Agriculture, University of Khartoum,
Sudan.
Abstract: This study was conducted in 1999, University of Khartoum. Six guar genotypes were selected from 45 genotypes grown in Sudan for study. The results revealed that the chemical compositions of endosperm of guar seed are as follow: 4.8-8.7% moisture, 3.5-5.0% protein, 0.5-0.9% ether extract, 0.5-0.8% ash, 1.4- 2.0% crude fiber and 83.3-87.5% carbohydrates while physical characters are:1.2337 refractive indices, 0.20-0.47 relative viscousty (distilled water as solvent), 0.37-.56 relative viscousty (4% NaCL as solvent), 5.0-7.0 pH, +20 to +76 specific rotation and 0.035-.0.050 optical density. Ash compositions of endosperm are: 13.000-19.000 ppm Potassium, 55.000-100.000 ppm Sodium, 2.500-13.000 % Magnesium, 15.000-22.000 % Phosphorus and 11.000-38.000 ppm Iron. The total available carbohydrates as mannose and galactose were ranged 67-73% and 28-33%, respectively. Ratio of mannose to galactose in the endosperm was 2:1.
Keyword: Guar, Endosperm, Mannose and Galactose.
1.0 Introduction
Guar seed (Cyamopsis tetragonoloba) composed of the hull (30 -33%), endosperm (27 -30%) and germ (43 -47%). The germ and hull of the guar seeds are known as guar meal, which rich in protein, hence used for the cattle feed. The germ has toxic effect but recently advanced research has been made on the germ to reduce its toxic effect and to make it suitable of animal consumption as a rich source of the protein (Murwan, 1999). The endosperm is commercially important part in the guar seed, as it is converted into powder gum. It contains 41% of the dry weight and acetone insoluble solids of the seed,
3 – 11% of the nitrogen and phosphorus. At least 75% of acetone insoluble solids of the endosperm are galactomannose and 12% being accounted for as pentosan, protein, pectin, phytin, ash and dilute acid insoluble residue (John, 1976).The guar crop is acquired an economic importance after the discovery of the gummy substance (Galactomannan) in its endosperm (Murwan, 2008) Galactomannans are composed of a b 1 – 4 mannan backbone with varying degree of a 1 – 6 galactose substitution and are found in the cell wall of legume endosperm(Marten et al., 2001). Guar seeds are a rich source of mucilage or gum which forms a viscous gel in cold water and used as an emulsifier, thickener, stabilizer in a wide range of food and industrial application (Marina et al, 2007).Guar galactomannan has a mannose to galactose( M:G) ratio of 6:1 (Edwards et al, 1992). The pure mannan without galactose is completely insoluble in the water and the increasing of galactose substitution increase the solubility of the polymer by allowing it to become attended (Noble, 1986 and Stephen, 1983). The mannose to galactose ratio is 2:1, guar gum is insoluble in organic solvent, molecular weight range is 50.000 – 80.000 and gum is a white to yellowish white, nearly odourless, free flowing powder with a bland taste (Yoko, 2008). Objectives of this study were estimated the proximate analysis, physical characters, minerals contents, mannose, galactose, ratio of mannose to galactose and tannin content of endosperm of sex guar genotypes grown in Sudan. Continue reading ‘Compositional Characterization of Endosperm (Guar Gum) of Six Guar (Cyamopsis tetragonoloba) Genotypes Grown in Sudan’ »