Thesis Open Access
Missael Mekonnen
<?xml version='1.0' encoding='utf-8'?> <resource xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns="http://datacite.org/schema/kernel-4" xsi:schemaLocation="http://datacite.org/schema/kernel-4 http://schema.datacite.org/meta/kernel-4.1/metadata.xsd"> <identifier identifierType="DOI">10.20372/nadre:5206</identifier> <creators> <creator> <creatorName>Missael Mekonnen</creatorName> </creator> </creators> <titles> <title>Production and characterization of Protein isolates from locally produced mustard meal for the development of biscuit</title> </titles> <publisher>Zenodo</publisher> <publicationYear>2009</publicationYear> <dates> <date dateType="Issued">2009-12-01</date> </dates> <resourceType resourceTypeGeneral="Text">Thesis</resourceType> <alternateIdentifiers> <alternateIdentifier alternateIdentifierType="url">https://nadre.ethernet.edu.et/record/5206</alternateIdentifier> </alternateIdentifiers> <relatedIdentifiers> <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.20372/nadre:5205</relatedIdentifier> <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://nadre.ethernet.edu.et/communities/aau</relatedIdentifier> <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://nadre.ethernet.edu.et/communities/zenodo</relatedIdentifier> </relatedIdentifiers> <rightsList> <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights> <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights> </rightsList> <descriptions> <description descriptionType="Abstract"><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></description> </descriptions> </resource>
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