| 1 | Optimization and kinetic studies for enzymatic hydrolysis and fermentation of colocynthis vulgaris Shrad seeds shell for bioethanol production显示文摘The key process parameters for the hydrolysis and fermentation of Colocynthis vulgaris Shrad seeds shell(CVSSS)were optimized using the Box-Behnken Design(BBD)of Response Surface Methodology(RSM).Kinetic study was also carried out.The proximate analysis of the CVSSS was done by the method of the Association of Organic and Applied Chemistry(AOAC).Enzymatic hydrolysis was experimented by using Aspergillus Niger as a crude enzyme isolated from soil at sawdust dump site and screened for cellulosic activities.Factors that affected the hydrolysis of the CVSSS were screened by using the Greco-Latin square design of experiment.However,for Saccharomyces cerevisiae,factors that affected the fermentation of the CVSSS were screened by using the same Greco-Latin square design of experiment.Meanwhile,the result of the proximate analysis revealed that the CVSSS had 73.54%cellulose which could be converted to bioethanol.It was established that temperature,pH and time had significant effect on hydrolysis,while the optimum results were obtained at 46.8℃,3.32 d,5.68 and 59.87%for temperature,time,pH and glucose yield,respectively.Temperature,yeast dosage,pH and time had significant effect on fermentation,while the optimum results from optimization were found to be 33.58℃,7.0,3.55 d,1.65 g per 50 mL and 25.6%for temperature,pH,time,yeast dosage and ethanol yield,respectively.The kinetics of both the enzymatic hydrolysis and fermentation agreed with the Michealis-Menten kinetic model with the correlation coefficients(R^(2))of 0.9708 and 0.8773,respectively.However,from the error analysis,the experimental and predicted values had a very good relationship as described by Michaelis-Menten model. | Igwilo Christopher Nnaemeka Egbuna Samuel O Onoh Maxwell I Asadu OChristain Onyekwulu Chinelo S | 2021 | Journal of Bioresources and Bioproducts2021，6，1： | 3 |
| 4 | Bioactive and nutritional characterization of modeled and optimized consumer-ready flakes from pseudocereal(Amaranthus viridis), high-protein soymeal and modified corn starch显示文摘Flake is consumed in many parts of the world.Flakes are majorly prepared from cereals.However,most flakes are deficient in protein and some other healthful substances.High-protein soymeal is rich in protein,mineral,amino acids,antioxidants,and other healthful substances.Formulating flakes with high-protein soymeal would improve the health status of consumers.This work investigated consumer-ready flake from amaranth,high-protein soymeal,and modified corn starch produced under the optimized condition and characterized with the aim to develop models that would give a healthful consumer-ready flake.Amaranthus viridis,corn,and soybean grains were sorted,wet-cleaned,and dried.Soybean grains were processed into high-protein soymeal,starch was extracted from corn grains while A.viridis grains were processed into flour.Formulated flour mixtures were developed into flakes using three-level factorial categoric factor design of response surface methodology.The flakes were analyzed using standard procedures.Optimal flour mixtures of high-protein soymeal(34.78 g/100 g),amaranth(56.52 g/100 g),and modified corn starch(8.70 g/100 g)were established.Results showed the optimized flakes contained per 100 g:29.05 g protein,6.00 g fat,4.10 g fibre,3.84 g ash,8.96 g moisture,249.74 mg calcium,272.35 mg magnesium,12.08 mg iron,618.42 mg phosphorus,6.41 mg niacin,4.85 mg pyridoxine,0.21 g tannin,1.85 mg phytate,2.96 mg alkaloids,908.24GAE total phenolics and 12.75mgRE flavonoids with good quality characteristics in amino acids.The study illustrated the feasibility of formulating quality consumer-ready flakes from amaranth,high-protein soymeal,and modified corn starch.The production process is scalable and could be employed for both domestic and industrial purposes. | Temitope Omolayo Fasuan Kenneth Chigozie Asadu Cynthia Chioma Anyiam Linda Obianuju Ojokoh Titilope Modupe Olagunju Judith Uchenna Chima Kingsley Osita Okpara | 2021 | Food Production, Processing and Nutrition2021，3，1： | 0 |
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