Thesis Open Access
Missael Mekonnen
<?xml version='1.0' encoding='utf-8'?> <rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:adms="http://www.w3.org/ns/adms#" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:dct="http://purl.org/dc/terms/" xmlns:dctype="http://purl.org/dc/dcmitype/" xmlns:dcat="http://www.w3.org/ns/dcat#" xmlns:duv="http://www.w3.org/ns/duv#" xmlns:foaf="http://xmlns.com/foaf/0.1/" xmlns:frapo="http://purl.org/cerif/frapo/" xmlns:geo="http://www.w3.org/2003/01/geo/wgs84_pos#" xmlns:gsp="http://www.opengis.net/ont/geosparql#" xmlns:locn="http://www.w3.org/ns/locn#" xmlns:org="http://www.w3.org/ns/org#" xmlns:owl="http://www.w3.org/2002/07/owl#" xmlns:prov="http://www.w3.org/ns/prov#" xmlns:rdfs="http://www.w3.org/2000/01/rdf-schema#" xmlns:schema="http://schema.org/" xmlns:skos="http://www.w3.org/2004/02/skos/core#" xmlns:vcard="http://www.w3.org/2006/vcard/ns#" xmlns:wdrs="http://www.w3.org/2007/05/powder-s#"> <rdf:Description rdf:about="https://doi.org/10.20372/nadre:5206"> <rdf:type rdf:resource="http://www.w3.org/ns/dcat#Dataset"/> <dct:type rdf:resource="http://purl.org/dc/dcmitype/Text"/> <dct:identifier rdf:datatype="http://www.w3.org/2001/XMLSchema#anyURI">https://doi.org/10.20372/nadre:5206</dct:identifier> <foaf:page rdf:resource="https://doi.org/10.20372/nadre:5206"/> <dct:creator> <rdf:Description> <rdf:type rdf:resource="http://xmlns.com/foaf/0.1/Agent"/> <foaf:name>Missael Mekonnen</foaf:name> </rdf:Description> </dct:creator> <dct:title>Production and characterization of Protein isolates from locally produced mustard meal for the development of biscuit</dct:title> <dct:publisher> <foaf:Agent> <foaf:name>Zenodo</foaf:name> </foaf:Agent> </dct:publisher> <dct:issued rdf:datatype="http://www.w3.org/2001/XMLSchema#gYear">2009</dct:issued> <dct:issued rdf:datatype="http://www.w3.org/2001/XMLSchema#date">2009-12-01</dct:issued> <owl:sameAs rdf:resource="https://nadre.ethernet.edu.et/record/5206"/> <adms:identifier> <adms:Identifier> <skos:notation rdf:datatype="http://www.w3.org/2001/XMLSchema#anyURI">https://nadre.ethernet.edu.et/record/5206</skos:notation> <adms:schemeAgency>url</adms:schemeAgency> </adms:Identifier> </adms:identifier> <dct:isVersionOf rdf:resource="https://doi.org/10.20372/nadre:5205"/> <dct:isPartOf rdf:resource="https://nadre.ethernet.edu.et/communities/aau"/> <dct:isPartOf rdf:resource="https://nadre.ethernet.edu.et/communities/zenodo"/> <dct:description><p>A process for the preparation of Holetta 1 mustard protein isolate, comprising steps such as<br> ground the seed, removal of oil with hexane, followed by extraction at alkaline pH 10, 11 and<br> 12. The protein was subjected to separation by centrifugation, neutralization, washing and<br> freeze-drying. The parameters evaluated were protein yield, purity and presence of some<br> antinutritional factors. The protein yield was 56-80%.The purity of the protein isolate was<br> 73.29%, 75.40% and 68.225 at pH value of 10, 11 and 12 respectively. The antinutritional<br> factors levels of defatted meal was as follows, glucosinolates represents 5.1%, phytate was<br> 3.19% and tannins was 0.35% but after processing its value was 0.013%, 0.035 and 0.65% at<br> pH10, 0.012%, 0.03% and 0.75% at pH11 and 0.02%, 0.215% and 1.45% at pH12<br> respectively. The lowest protein solubility was achieved at pH 5.some functional properties<br> such as water adsorption(WA), fat adsorption (FA), emulsifying activiy (EA) and foaming<br> capacity (FC) were evaluated.Holetta1 mustard defatted meal were compared with soybean<br> meal in terms of functional properties. The tested result showed a high water absorbtion and<br> was superior to soybean meal in FA, EA and foaming properties<br> The chemical composition results of mustard variety of Holleta 1 defatted meal was 38.42%<br> of protein, 5.03% of ash, 7.10% of moisture, 31.15% of fiber, 7.79% of crude fat and 10.53%<br> of carbohydrate but after processing, the mustard precipitated protein isolate contained<br> 75.40% of protein, 2.64% of ash, 7.97% of moisture, 0.08% of fiber, 12.61% of crude fat and<br> 1.31% of carbohydrate</p></dct:description> <dct:accessRights rdf:resource="http://publications.europa.eu/resource/authority/access-right/PUBLIC"/> <dct:accessRights> <dct:RightsStatement rdf:about="info:eu-repo/semantics/openAccess"> <rdfs:label>Open Access</rdfs:label> </dct:RightsStatement> </dct:accessRights> <dcat:distribution> <dcat:Distribution> <dct:rights> <dct:RightsStatement rdf:about="http://www.opendefinition.org/licenses/cc-by"> <rdfs:label>Creative Commons Attribution</rdfs:label> </dct:RightsStatement> </dct:rights> <dcat:accessURL rdf:resource="https://doi.org/10.20372/nadre:5206"/> </dcat:Distribution> </dcat:distribution> <dcat:distribution> <dcat:Distribution> <dcat:accessURL rdf:resource="https://doi.org/10.20372/nadre:5206"/> <dcat:byteSize>647925</dcat:byteSize> <dcat:downloadURL rdf:resource="https://nadre.ethernet.edu.et/record/5206/files/f1042664640.pdf"/> <dcat:mediaType>application/pdf</dcat:mediaType> </dcat:Distribution> </dcat:distribution> </rdf:Description> </rdf:RDF>
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