scholarly journals DETERMINING THE PHYSIOCHEMICAL AND PHYTOCHEMICAL PROPERTIES OF LOCAL NIGERIAN WHITE MELON SEED FLOUR

2018 ◽  
Vol 6 (5) ◽  
pp. 157-166
Author(s):  
Peter Anyigor Okorie
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Melon Seed ◽  
Seed Flour ◽  
Emulsion Capacity ◽  
Foaming Capacity

The functional properties, proximate composition and phytochemical characteristics of a local Nigerian white melon seed flour was determine in this study. Foaming capacity, emulsion capacity, oil absorption, water absorption, and bulk density tests were conducted. The moisture, protein, fat, fibre, ash, carbohydrate, flavonoid, saponin, carotenoid and alkaloid contents of the flour were determined. The results show that the functional properties of the flour are: foaming capacity 0.03 %, emulsion capacity 60.50 %, oil absorption capacity 34.10 %, water absorption capacity 18.60 % and bulk density 1.62 g/ml. The proximate composition of the flour are: carbohydrate 58.43 %, protein 32.55 %, moisture 1.70 %, fat 29.00 %, crude fibre 6.15 % and ash 0.85 %. The flour has the following phytochemical composition: flavonoid 3.13 %, saponin 4.88 %, carotenoid 1.80 % and alkaloid 5.90 %. The analysis revealed that the flour could be used in soup making and infant food formulation. It could also be useful for prevention and cure of heart related diseases.

scholarly journals Comparative nutritional and functional properties of selected underutilized legumes

2020 ◽  
Vol 45 (3) ◽  
Author(s):  
K. O. Soetan ◽  
A. A. Adeola
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Phaseolus Lunatus ◽  
International Institute ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Crude Fibre ◽  
Emulsion Capacity

Underutilized and neglected legumes have numerous nutritional potentials with great contributions to food security but they are usually excluded from research and development agenda. This study evaluates the nutritional and functional properties of six different underutilized and neglected legumes; Lima bean (LB) (Phaseolus lunatus) (2006-009), Bambara groundnut (BG) (Vigna subterranea) (TVSU- 1482), winged bean (WB) (Psophocarpus tetragonolobus) (Tpt-48), jack bean (JB) (Canavalia ensiformis) (Tce-4), sword bean (SB) (Canavalia gladiata) (Tcg-4) and African yam bean (AYB) (Sphenostylis stenocarpa) (TSS-95) from the Genetic Resources Unit (GRU), International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Nutritional and functional properties were evaluated using proximate composition, mineral analyses and functional properties like bulk density, water absorption capacity, oil absorption capacity, emulsion capacity and dispersibility. All the procedures were carried out using standard protocols. Statistical analysis was done using descriptive statistics. Results of proximate analysis showed that crude protein ranged from18.88 0.15%(WB) to 26.60±0.14%(AYB), crude fat ranged from 1.84 0.02% (JB) to 6.39 0.03% (BG), crude fibre ranged from 3.70 ±0.00% (AYB) to 5.04 0.03% (SB), ash ranged from 3.10 ± 0.14% (AYB) to 4.66 0.02% (LB), nitrogen free extract ranged from 55.60 0.04% (SB) to 62.97 0.12% (WB), moisture content ranged from 5.75 0.48% (AYB) to 10.77 0.03% (JB), dry matter ranged from 89.23 0.03% (JB) to 94.25 ± 0.488% (AYB) and gross energy ranged from 4.39 0.003 kcal/g (SB) to 4.66 0.00 (BG). Mineral content results revealed that calcium varied from 0.14 0.000% (LB) to 0.23 0.0003% (AYB), phosphorus varied from 0.20 0.0001% (AYB) to 0.38 0.00% (BG), sodium varied from 0.12 0.00% (LB and WB) to 0.35 0.0006% (AYB), potassium varied from 0.69 0.00% (LB) to 1.12 0.00% (BG), magnesium varied from 0.15 0.0002% (AYB) to 0.27 0.000% (BG) and iron varied from 44.84 0.03 (mg/g) (WB) to 80.98 0.0007(mg/g) (AYB). Results of functional properties showed that bulk density ranged from 0.45±0.04 g/mL (WB) to 0.77±0.08 g/mL (SB), water absorption capacity ranged from 168.33±0.03 g/100g (LB) to 183.62±0.01 g/100g (SB), oil absorption capacity ranged from 146.54 ±0.02 g/100g (LB) to 161.55±0.02 g/100g (JB), emulsion capacity ranged from 79.67 ±0.02 g/100g (LB) to 89.46±0.02 g/100g (SB) and dispersibility ranged from81.0±1.41%(SB) to 86.5±0.71% (BG). The study concluded that all the underutilized legumes have varying nutritional and functional properties, which should be exploited for nutritional benefits and industrial applications, as a solution to the problem of food shortage, especially in the developing countries.

scholarly journals Functional properties of jackfruit seed flour

2020 ◽  
Vol 11 (2) ◽  
pp. 115-119
Author(s):  
Ankur M. Arya ◽  
B. R. Singh ◽  
Samsher ◽  
Suresh Chandra ◽  
Neelesh Chauhan ◽  
...  
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Aluminium Foil ◽  
Seed Flour ◽  
Foaming Capacity

In the current experiments functional properties of jackfruit seed flour stored in HDPE and Aluminium foil pouches was evaluated during storage of 0 to 90 days. From the experiment it was concluded that the water absorption capacity decreases from 2.02 + 0.042 to 1.22 + 0.046 ml/g and from 2.02 + 0.042 to 1.28+ 0.046 ml/g for jackfruit seed flour in HDPE and Aluminium foil pouches, respectively. The oil absorption capacity increases as 2.10 + 0.045 to 2.40 + 0.047 ml/g and 2.10 + 0.045 to 2.85 + 0.047 ml/g jackfruit seed flour in HDPE and Aluminium foil pouches, respectively. The flour dispersibility decreases from 32.67 + 0.092 to 27.25 + 0.921% and from 32.67 + 0.092 to 28.82 + 0.468% for jackfruit seed flour in HDPE and Aluminium foil pouches, respectively. The foaming capacity decreases from 7.10 + 0.202 to 6.42 + 0.122 g/ml and from 7.10 + 0.202 to 6.56 + 0.071 g/ml for jackfruit seed flour in HDPE and Aluminium foil pouches, respectively.

scholarly journals Study the Physical and Functional Properties of Chickpea and Black Gram Flours

2021 ◽  
Vol 10 (10) ◽  
pp. 277-282
Author(s):  
Nikhil D. Solanke Pradeep P. Thorat ◽  
Jayashri Ughade
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Water Solubility ◽  
Absorption Capacity ◽  
Absorption Index ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Black Gram ◽  
Chickpea Flour

The purpose of this study is to determine the quality of chickpea and black gram flour used in preparation of traditional products. As the study of physical properties of flour, both chickpea as well as black gram flour shows higher in bulk density. Water absorption index show lower level of both chickpea as well as black gram flour and water solubility index shows both chickpea as well as black gram flour in between bulk density and water absorption index. While the functional properties of flour, water absorption capacity lower for chickpea flour but higher oil absorption capacity. Higher the water absorption capacity for black gram flour and lower the oil absorption capacity for black gram. This concluded that bulk density for both chickpea flour and black gram is highest while oil absorption capacity is lower in both chickpea flour and black gram flours.

scholarly journals Proximate Composition, Antioxidant Capacity and Functional Properties of Breadnut Seed Flour (Artocarpus camansi)

2021 ◽  
Vol 9 (8) ◽  
pp. 1495-1499
Author(s):  
Cherry Lyn M Alcon ◽  
Aimee Sheree A Barrion ◽  
Marie Faye Nguyen-Orca
Keyword(s):  
Antioxidant Capacity ◽  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Seed Flour ◽  
Functional Behavior ◽  
Emulsion Capacity ◽  
Alternative Sources ◽  
Dpph Scavenging

Breadnut is an indigenous fruit commonly found in Southeast Asia. The authors recognized the potential of breadnut as a food source; thus, the study was set out to determine the proximate composition and antioxidant activity of breadnut seed flour. The sample was found to contain 75% carbohydrates, 9.07% fat, and 6.16% protein. Moreover, the flour made from breadnut yielded a DPPH scavenging activity of 97.33%, an indication of high antioxidant capacity. The flour was blended with wheat flour to investigate its functional properties. It was observed that the 50:50 breadnut seed flour and wheat flour showed potential in terms of water absorption capacity, fat absorption capacity, emulsion capacity, and foaming ability. With the rising population and threat to food and nutrition security, alternative sources must be explored. This study illustrated the potential of breadnut as a source of energy and other nutrients. More so, its functional behavior as an alternative or at least composite to wheat flour.

scholarly journals Effects of fermentation and heating on the functional properties of processed flour from African oil bean (Pentaclethra macrophylla benth) seeds

2013 ◽  
Vol 13 (60) ◽  
pp. 8249-8257
Author(s):  
ESD Osagie-Eweka ◽  
◽  
TH Alaiya
Keyword(s):  
Heat Treatment ◽  
Water Absorption ◽  
Functional Properties ◽  
Emulsion Stability ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Emulsion Capacity ◽  
Heat Treated ◽  
African Oil Bean Seeds

A comparative study was conducted to determine the effects of heat treatment and fermentation on the functional properties of African oil bean ( Pentaclethra macrophylla: Benth ) seeds. The objective was to determine the nutritional benefits inherent therein, and the possible utilization of this plant food source as a complement in food formulation and improvement. The bean seed was broken to obtain the cotyledon, locally processed by fermentation and heat treatment, after which it was milled to obtain flour from the African oil bean. The control group of day 0 was not subjected to fermentation, but heat - treated and all other experimental groups (Day 1 - 7) subjected to fermentation and heating. The following selected physio -chemical properties were analyzed for the African oil bean seeds: water absorption capacity, oil absorption capacity and bulk densities were determined; the emulsion capacity and whipping ability were also determined. The oil absorption capacity range d from 0.66 - 1.26 g/ml; water absorption capacity, 0.76 - 1.32 g/ml; emulsion capacity, 33.33 - 64.67 g/ml, emulsion stability after one hour, 6.00 - 63.33 g/ml, bulk density, 0.40 - 0.49 g/g and whipping ability, 0.00 - 0.93 g/ml. The processing methods adopted (fermentation and heating) to improve on the functional properties of the African oil bean seeds significantly affected (p<0.05) the bulk density, whipping ability, emulsion stability and Stability after one hour of experimental samples fermented and heat treated (Day 1 - 7) compared to the Day 0 sample that was only heated while there was , however , no statistical significance recorded for the oil absorption capacity and water absorption capacity in experimental Day 1 - 7 compared to the control (Day 0) . The treatment, demonstrated improved functional properties of the African Oil bean seeds; likely to enhance the palatability of formulated foods. The treatment did not show significant improvement on the oil absorption capacity and water absorption capacity of t he bean ; however, there was enhanced oil and water functionality.

scholarly journals Characterization of some food formulation functional properties of flour processed from roasted African breadfruit (Treculia africana) seeds

2017 ◽  
Vol 1 ◽  
pp. 110
Author(s):  
Azubuike Chris Umezuruike ◽  
Titus U. Nwabueze
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Industrial Applications ◽  
Oil Absorption ◽  
Emulsion Capacity ◽  
African Breadfruit ◽  
Treculia Africana ◽  
Roasting Temperature ◽  
Roasting Time

This study used Response Surface Methodology was used to roast, identify and characterize the optimum values of functional properties of African breadfruit (Treculia africana) seed flour processed for industrial applications. The central Composition Rotable Design of treatment variables at 3 process variables (Roasting temperature RT, Roasting Time RM, and feed quantity FQ) and 5 process levels (-1.682, -1, 0, 1, 1.682) was used to optimize bulk density water and oil absorption capacities, gelation and emulsion capacity of the produced flour. Functional properties of the flour increased above the value of control and relative to process treatment. The effect of roasting temperature was significant (p < 0.05) for bulk density, gelation and emulsion capacity. Roasting time and feed quantity significantly (p˂0.05) influenced water absorption and emulsion capacities of the flour. Optimum values were bulk density 0/79 g/cm3, water absorption capacity 4.00ml/g, oil absorption capacities 2.90m/g, gelation 8.92 w/v. The unified optimum values of the functional properties occurred at process treatment combination of 126.360C, 45.85min and 505.09g, respectively for temperature, time and quantity. Processing African breadfruit seeds into flour at the optimal point will enhance its usefulness in industrial applications were functional properties of flour are of processing important.

scholarly journals Effect of Germination on Functional Properties and Degree of Starch Gelatinization of Sorghum Flour

2015 ◽  
Vol 4 (2) ◽  
pp. 159 ◽  
Author(s):  
Ocheme O. B. ◽  
Adedeji O. E. ◽  
Lawal G. ◽  
Zakari U. M.
Keyword(s):  
Functional Properties ◽  
Control Sample ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Starch Gelatinization ◽  
Sorghum Flour ◽  
Emulsion Capacity ◽  
Sorghum Grains ◽  
Foaming Capacity ◽  
Increasing Temperature

<p>Sorghum grains were germinated for 24, 48 and 72 hours with a view to determining the effect of germination on some functional properties and degree of starch gelatinization of the flour. Flour from non-germinated grains served as control. In order to measure the effect of germination on degree of starch gelatinization, the flours were processed into cookies. Germination of sorghum grains for 48 hours and above significantly (p&lt;0.05) decreased both loose and packed bulk densities from 0.59 g/ml and 0.77 g/ml to 0.56 g/ml and 0.70 g/ml respectively. The water absorption capacity of the sample germinated for 72 hours was 1.38 g/g which was significantly (p&lt;0.05) higher than the other samples. The oil absorption capacity of the samples germinated for 48 and 72 hours (1.16 and 1.18 g/g respectively) were significantly (p&lt;0.05) higher than those of the control sample and 24 hour germination (1.03 and 1.04g/g respectively). Germination also significantly (p&lt;0.05) increased the swelling power (22-23.2 ml/g), foaming capacity (14-16.2%) and emulsion capacity (58.6-65.5%). The degree of starch gelatinization increased with increasing germination time but decreased with increasing temperature. Generally, germination had a beneficial effect on the functional properties measured. Flour obtained from sorghum grains germinated for 72 hours had the best results.</p>

scholarly journals Proximate Composition, Functional and Sensory Properties of Pearl Millet, Soy Flour and Baobab Fruit Pulp Composite Flour as a Complementary Food

2019 ◽  
pp. 1-11
Author(s):  
T. A. Dendegh ◽  
M. Ukeyima ◽  
R. A. Dendegh
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Pearl Millet ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Soy Flour ◽  
Complementary Food ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Fruit Pulp

Aim: To evaluate the proximate composition, functional and sensory properties of a complementary food from pearl millet, soy flour and baobab fruit pulp composite flours. Study Design: A complementary food was produced from Pearl millet, soy flour and baobab fruit pulp powder (BFP) of various proportions (10, 20, 25 and 30%). Proximate (protein, ash, moisture, fibre, fat, carbohydrate and energy value) composition, functional (Bulk density, gelation capacity, swelling index, water absorption capacity and oil absorption capacity) properties and sensory (appearance, flavour, texture and overall acceptability) attributes were determined. Results: The results of proximate composition showed that Moisture content ranged from 10.09 – 10.98, Protein content ranged from 9.80 – 24.25, Fat content ranged from 4.94 – 16.65, Carbohydrate content ranged from 43.11 – 71.03, Fibre content ranged from 3.37 – 15.67, Ash content ranged from 2.59 – 2.87% and Energy value ranged from 367.78 – 423.69 Kcal. The functional properties showed that Water Absorption Capacity ranged from 2.70 – 2.91, Oil Absorption Capacity ranged from 1.90 – 2.72, Bulk Density ranged from 0.69 – 0.71, Swelling Index ranged from 0.68 – 1.04 g/ml and Gelation Capacity ranged from 5 – 10% of the complementary food samples. The sensory attribute also revealed that the complementary food samples proved to be of good quality but the controlled sample (A) was most preferred by the panellist. Conclusion: It could be concluded that the Complementary food was produced from millet, baobab fruit pulp and soy flour. Though, samples were found to be low in protein, fat and energy. The carbohydrate, fibre and ash contents were found to increase with increase in baobab fruit pulp addition. Gelation capacity, swelling index and Oil absorption capacity increase with addition of baobab fruit pulp. On the other hand the bulk density and water absorption capacity decrease with increase baobab fruit pulp addition. The sensory properties indicated that sample A was the most preferred sample.

scholarly journals SIFAT FISIKOKIMIA DAN FUNGSIONAL PATI DARI MOCAF (MODIFIED CASSAVA FLOUR) VARIETAS KASPRO DAN CIMANGGU

2019 ◽  
Vol 15 (2) ◽  
pp. 80 ◽  
Author(s):  
Nurud Diniyah ◽  
Achmad Subagio ◽  
Riri Nur Lutfian Sari ◽  
Nugraha Yuwana
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Block Design ◽  
Absorption Capacity ◽  
Raw Material ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Cassava Flour ◽  
Swelling Power

<p>Singkong varietas manis (Cimanggu) dan pahit (Kaspro) dapat digunakan sebagai bahan baku dalam pembuatan MOCAF. Ekstraksi pati MOCAF dapat dipengaruhi oleh lama fermentasi dan varietas singkong. Tujuan dari penelitian ini adalah mengetahui pengaruh perbedaan lama fermentasi terhadap sifat fungsional pati dari MOCAF dengan dua varietas singkong Kaspro dan Cimanggu. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dengan faktor tunggal yaitu lama fermentasi (0, 12, 24 jam) dan varietas sebagai kelompoknya (Cimanggu dan Kaspro) dengan 3 kali ulangan. Parameter yang dianalisis yaitu sifat fisik (densitas kamba dan warna), sifat kimia (kadar protein, lemak, abu dan karbohidrat) serta sifat fungsional pati MOCAF (<em>swelling power, solubilitas</em>, daya serap air dan daya serap minyak). Hasil penelitian menunjukkan bahwa lama fermentasi 24 jam dari singkong varietas Kaspro memiliki nilai tertinggi yaitu <em>bulk density </em>0,7505±0,0158 (g/mL), <em>swelling power </em>7,4516±0,1185 (g/g), <em>solubility </em>1,9294±0,2456 (%), <em>water absorption capacity </em>(WAC) 12,0000±1,0000 (mL/g) dan <em>oil absorption capacity </em>(OAC) 17,6667±0,5774 (mL/g), <em>lightness</em> 89,9433±0,1079 dan <em>whitness index </em>85,9113±0,0821 serta kadar protein, lemak, abu dan karbohidrat berturut-turut (0,6094±0,04; 0,3666±0,12; 0,1849±0,03 dan 86,0125±0,42 %). Penggunaan varietas yang berbeda sebagai bahan baku MOCAF, menunjukkan hasil bahwa singkong dengan kadar sianida tinggi juga memiliki pati lebih tinggi (Kaspro), memiliki sifat fungsional (b<em>ulk density, swelling power, solubility</em>, WAC, OAC) yang lebih baik sehingga dapat digunakan untuk keperluan dunia industri yang lebih luas.</p><p> </p><p><strong>Functional Properties of Starch MOCAF (Modified Cassava Flour) from Cassava Variety Kaspro and Cimanggu</strong></p><p>Cassava from sweet (Cimanggu) and bitter (Kaspro) varieties can be used as raw material to produced MOCAF. MOCAF’s starch extraction can be influenced by time of fermentation and variety of cassava. The aim of this research is to determine the effect of time fermentation on the functional properties of MOCAF starch which made from two varieties of cassava (Kaspro and Cimanggu). Randomized Block Design (RAK) with the single factor, time of fermentation (0, 12, 24 hours) and varieties as its group (Cimanggu and Kaspro) with triplicate was used in this research. The physical properties ( bulk density, colour), chemical properties (protein, fat, ash and carbohydrate) and functional properties of MOCAF starch (swelling power, solubility, water absorption capacity and oil absorption capacity) were evaluated. The result showed that Kaspro variety and time of fermentation 24 hour had the highest value of bulk density 0,7505±0,0158 (g/mL), swelling power 7,4516±0,1185 (g/g), solubility 1,9294±0,2456 (%), WAC 12,0000±1,0000 (mL/g) dan OAC 17,6667±0,5774 (mL/g), lightness 89,9433±0,1079, whiteness index 85,9113±0,0821, protein, fat, ash and carbohydrate content respectively 0,6094±0,04; 0,3666±0,12; 0,1849±0,03 and 86,0125±0,42 %. The varieties of cassava with highest cyanide content (Kaspro) also highest in starch content shows that has better functional properties (bulk density, swelling power, solubility, WAC, OAC) so it can be used to widely application for industrial.</p><p><strong><br /></strong></p>

scholarly journals Effect of Processing and Fermentation on Functional Properties and on Anti-nutritional Factors in Horse Gram (Macrotyloma uniflorum)

2020 ◽  
pp. 38-45
Author(s):  
B. H. Sarvani ◽  
V. C. Suvarna ◽  
K. Harish Kumar ◽  
P. Ranadev ◽  
H. C. Girisha
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Functional Foods ◽  
Antinutritional Factors ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Nutritional Factors ◽  
Horse Gram ◽  
Macrotyloma Uniflorum ◽  
Foaming Capacity

Aim: The study was conducted to understand the Effect of processing and fermentation on functional properties and on anti-nutritional factors in Horse Gram (Macrotyloma uniflorum). Place and Duration of Work: The study was carried out in Department of Agricultural Microbiology, GKVK, University of Agricultural Sciences, Bangalore during 2019-20. Methodology: Horse gram seeds were procured from National seed project, thoroughly cleaned and were subjected to different processing methods (soaking, roasting, cooking and germination) and ground into flour. Then, the processed flours were analyzed for altered functional properties like bulk density, water and oil absorption capacity, foaming capacity and stability etc. The raw seeds were directly milled into flour without any processing and used as control. Further, all processed flours were subjected to fermentation and compared with non fermented flours for reduction of antinutritional factors (tannins and phytates). Results: The functional properties of unprocessed (raw) horse gram flour was recorded with values of 0.95 g / g (Bulk density), 1.87 g / mL(water absorption capacity),1.45 g / mL(oil absorption capacity), 7.56% (foaming capacity) and 70.78% for foaming stability. Whereas, the processing significantly altered the functional properties. When it comes to antinutritional factors, unprocessed flour recorded with 7.9 mg / g of tannins and 0.96 mg / g of phytates. The processing in combination with fermentation facilitate further reduction of antinutrients compared to processing alone (without fermentation). Among them, fermented germinated flour and fermented cooked flour proven their efficiency in reduction of tannins (61.3 and 62.5%) and phytates (54.1 and 46.8%) compared to other processed flours. Conclusion: Based on results, it is evidenced that processing altered functional properties of horse gram effectively. However, processing combined with fermentation yielded higher reduction in  antinutritional factors compared to processing alone. Further, germinated flour and cooked flour on fermentation were found to yield significantly higher reduction in antinutritional factors thereby enhancing its utilization in functional foods as main / partial ingredient.

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