Effect of Experimental Variables on the Malting Performance of Nigerian Maize Oba Super 2 Variety

Background: The Nigerian cultivar, Oba Super 2 (OS2) maize is inexpensive but under- utilized owing to poor development of malting technology for brewing. Aim: To study the effects of experimental variables on the malting performance of Nigerian maize Oba Super 2 variety. Study Design: Exploratory. Place and Duration of Study: Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Nigeria, between March, 2018 to September, 2019. Methodology: Certified Oba Super 2 maize variety was obtained from Premier Seed Limited, Zaria. The grain sample was malted at varying steeping (S) period (S30, S36 and S42 hours), different germination (G) period (0, 1, 2, 3, 4 and 5 days) and varying kilning (K) temperatures (45, 50 and 55°C) to determine the malting performance. The properties of the un-malted and malted maize were determined using standard methods. Data were analysed using analysis of variance (ANOVA) at P < 0.05. Results: The malting loss (ML) was significantly higher (P < 0.05) at different steeping period, on the fifth day of germination (G5). The cold water extract (CWE) was significantly higher (P < 0.05) on the fourth day of germination (G4) kilned at K50. The values for hot water extract (HWE) were significantly higher (P < 0.05) on the G4 at K45, K55 and K50, respectively, while free alpha amino nitrogen (FAN) values were significantly higher (P < 0.05) on the G4, all kilned at K50. The values for diastatic power (DP) were significantly higher (P < 0.05) on the G5, kilned at K50, while the cold water soluble protein (CWS-P) was significantly higher (P < 0.05) on the G3 kilned at K50. Conclusion: The results indicated that longer steeping and germination periods as well as moderate kilning temperature contributed maximally in improving the malting properties and high extract yields.

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Structural investigation of water-hyacinth (Eichhornia crassipes) polysaccharides. Part I. Water-soluble polysaccharides

Canadian Journal of Chemistry ◽

10.1139/v88-428 ◽

1988 ◽

Vol 66 (11) ◽

pp. 2777-2781 ◽

Cited By ~ 7

Author(s):

Mohamady A. Issa

Keyword(s):

Water Hyacinth ◽

Eichhornia Crassipes ◽

Structural Investigation ◽

Main Chain ◽

Cold Water ◽

Water Extract ◽

Water Soluble ◽

Hot Water ◽

Side Chains ◽

Hot Water Extract

A galactomannan and a branched (1 → 3)-β-D-glucan were isolated from the water hyacinth plant. The galactomannan, purified from the cold water extract, is composed of D-galactose and D-mannose in a ratio of 1.0:2.8. It has a (1 → 4)-linked D-mannose backbone, one out of three D-mannose residues being substituted with a single α-D-galactosyl unit. The branched (1 → 3)-β-D-glucan isolated from the hot water extract has a main chain composed of β-(1 → 3)-linked D-glucopyranosyl residues, and two single β(1 → 6)-D-glucopyranosyl groups attached as side chains to, on average, every 5 sugar units of the main chain. In addition, the branching of the β-glucan occurs regularly at O-6 of the β-(1 → 3)-linked backbone.

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Preliminary study in improving the malting properties of Dawa, local Sorghum (Sorghum vulgare) variety.

Progress in Bioscience and Bioengineering ◽

10.29269/pbb2017.v1i2.21 ◽

2017 ◽

Vol 1 (2) ◽

Author(s):

Sophina Ogonna Umeh ◽

Jude Okpalla ◽

Joy Uwaoma

Keyword(s):

Cold Water ◽

Water Extract ◽

Primary Objective ◽

Hot Water ◽

Raw Material ◽

Sorghum Vulgare ◽

High Germination ◽

Hot Water Extract ◽

Aseptic Conditions ◽

Malting Loss

Improving the malting properties of local sorghum [Dawa] (sorghum vulgare) was investigated. Malting is the germination of cereal gain in moist air under controlled conditions, the primary objective being to promote the development of enzymes which are not present in the ingeminated grain. Steeping, germination and kilning temperatures and conditions were altered to affect the improvement of the malt to be produced. Aseptic conditions were employed to avoid contamination of the process. A steeping regime of 52 hours was adopted. The steeping cycle involves 22 hours water steep and 8 hours air rest. Germination was done for 5 days during which enzymes development took place. Kilning was done in an oven for 24 hours at 500C so as to arrest germination. After these, grain and malt analyses were carried out. During the analyses, the following results were obtained: Moisture content (5.4%), thousand corn weight (28.5g), Germinative energy (95.5%), Germinative capacity (90%), cold water extract (44.8%), hot water extract (23%) and malting loss (13%). The result obtained shows that the sorghum variety had high malting loss which was attributed to the high germination temperature used. Also from the result, a Germinative capacity of 90% was gotten. This makes the sorghum (Dawa) variety a good grain raw material for brewing.

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Assessment of Cosmeceutical Potentials of Selected Mushroom Fruitbody Extracts Through Evaluation of Antioxidant, Anti-Hyaluronidase and Anti-Tyrosinase Activity

J ◽

10.3390/j3030026 ◽

2020 ◽

Vol 3 (3) ◽

pp. 329-342

Author(s):

Dang Lelamurni Abd Razak ◽

Anisah Jamaluddin ◽

Nur Yuhasliza Abd Rashid ◽

Nor Ajila Sani ◽

Musaalbakri Abdul Manan

Keyword(s):

Cold Water ◽

Schizophyllum Commune ◽

Radical Scavenging ◽

Water Extract ◽

Antioxidant Property ◽

Tyrosinase Activity ◽

Hot Water ◽

Scavenging Activity ◽

Hyaluronidase Activity ◽

Hot Water Extract

Cosmeceutical formulations containing naturally derived active ingredients are currently preferred by consumers worldwide. Mushrooms are one of the potential sources for cosmeceutical ingredients but relevant research is still lacking. In this study, hot- and cold-water extractions were performed on four locally-cultivated mushrooms—Pleurotus ostreatus, Ganoderma lucidum, Auricularia polytricha and Schizophyllum commune—with the aim to assess the cosmeceutical potential of these mushroom fruitbody extracts. Total phenolics, polysaccharide and glucan content were determined. Antioxidant property of the mushroom extracts was assessed by determining the DPPH radical scavenging, ferric-reducing (FRAP) and superoxide anion (SOA) scavenging activity. Anti-hyaluronidase activity was used as an indicator for the anti-aging and anti-inflammatory property, while anti-tyrosinase activity was evaluated to assess the anti-pigmentation or whitening property of these extracts. Our results showed that total polysaccharide content of P. ostreatus extracts was the highest (235.8–253.6 mg GE/g extract), while extracts from G. lucidum contained the lowest glucan (10.12–10.67%). Cold-water extract from S. commune exhibited substantial tyrosinase inhibition activity (98.15%) and SOA scavenging activity (94.82%). The greatest hyaluronidase activity was exhibited by G. lucidum hot-water extract, with the value of 72.78%. The findings from the correlation analyses suggest that the cosmeceutical properties of these mushrooms can be attributed mainly to the combination of different types of compound such as polysaccharides and phenolics. Overall, cold-water extract of S. commune and hot-water extract of G. lucidum showed the best results and may be further investigated.

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The Chemical Nature of Kiln Brown Stain in Radiata Pine

Holzforschung ◽

10.1515/hf.2000.003 ◽

2000 ◽

Vol 54 (1) ◽

pp. 12-22 ◽

Cited By ~ 25

Author(s):

Armando G. McDonald ◽

Marc Fernandez ◽

Bernhard Kreber ◽

Frank Laytner

Keyword(s):

Amino Acids ◽

Reducing Sugars ◽

Chemical Nature ◽

Water Extract ◽

Radiata Pine ◽

Water Soluble ◽

Hot Water ◽

Spectroscopic Techniques ◽

Main Compound ◽

Hot Water Extract

Summary This paper presents results of a study on the chemical nature of kiln brown stain (KBS) that develops in kiln dried radiata pine (Pinus radiata D. Don) sapwood. KBS is a chocolate brown discolouration which develops approximately 0.5 mm under the timber surface. Stain free radiata pine was achieved during drying trials on “green” radiata pine sapwood which had been treated to extensive cold and hot water extraction. Differences in chemical composition between the sap and hot water extract were observed. Chemical analyses (of the water-soluble extracts) by a combination of chromatographic and spectroscopic techniques, demonstrated that carbohydrates, cyclitols, amino acids, protein, and phenolics were the main compound classes present. The presence of reducing sugars (glucose and fructose) and amino acids (glutamic acid) in the sap and hot water extracts support the theory that Amadori-Maillard type reactions significantly contribute to the formation of colour in KBS. Furthermore, lignin was also detected and is suspected to contribute to KBS formation. The relative contributions of colour formation to KBS intensity from either phenolics or Maillard-Amadori mechanisms is unknown.

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Antioxidant Properties of Glossogyne tenuifolia

The American Journal of Chinese Medicine ◽

10.1142/s0192415x06004223 ◽

2006 ◽

Vol 34 (04) ◽

pp. 707-720 ◽

Cited By ~ 17

Author(s):

Joan-Hwa Yang ◽

Shu-Yao Tsai ◽

Ching-Mei Han ◽

Chun-Chien Shih ◽

Jeng-Leun Mau

Keyword(s):

Cold Water ◽

Antioxidant Properties ◽

Water Extract ◽

Hot Water ◽

Butylated Hydroxyanisole ◽

Ferrous Ions ◽

Water Extracts ◽

Hot Water Extract ◽

Ethanolic Extracts ◽

Glossogyne Tenuifolia

Glossogyne tenuifolia (Labill) Cass. (Compositae) is a special medicinal plant in the Pescadores Islands. Ethanolic, cold and hot water extracts were prepared from the dried herb and their antioxidant properties and components were studied. Ascorbic acid, α-tocopherol, butylated hydroxyanisole, citric and ethylenediaminetetraacetic acids were used in assays for comparison. With regard to EC50 values in antioxidant activity, ethanolic and hot water extracts (0.08 and 0.09 mg/ml) were much more effective than the cold water extract (0.76 mg/ml). At 1.0 mg/ml, reducing capacities were 1.57, 0.31 and 1.04 for ethanolic, cold water and hot water extracts, respectively. Scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl radicals were in descending order: ethanolic > cold water > hot water extracts. At 20 mg/ml, the hot water extract chelated all hydroxyl ions (100%) whereas the scavenging ability of the cold water extract was 68.86%. Chelating abilities on ferrous ions were in descending order: cold water > hot water > ethanolic extracts. Phenols were found to be the major antioxidant components. All EC50 values were below 20 mg/ml, and some even below 0.1 mg/ml, indicating that all three extracts from G. tenuifolia were rich in antioxidant properties.

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Comparative Efficacy of Aloe vera (Linn) and Aloe schweinfurthii (Baker) Powdered Leaf Extracts in the Control of Some Plant Fungal Pathogens

International Journal of Biochemistry Research & Review ◽

10.9734/ijbcrr/2019/v25i230072 ◽

2019 ◽

pp. 1-9

Author(s):

A. O. Alejo ◽

A. M. Ajayi ◽

B. O. Akinyele

Keyword(s):

Fungal Pathogens ◽

Plant Pathogens ◽

Cold Water ◽

Aloe Vera ◽

Water Extract ◽

Antimicrobial Activities ◽

Hot Water ◽

Colletotrichum Lindemuthianum ◽

Leaf Extracts ◽

Hot Water Extract

Evaluation of the relative efficacy of powdered leaf extracts of Aloe vera (Linn) and Aloe schweinfurthii (Baker) in the control of some plant pathogens was undertaken in this work. Antimicrobial activities of the extracts obtained using cold water, hot water and ethanol were tested against four fungal spp., namely, Alternaria solani, Colletotrichum lindemuthianum, Sclerotium rolfsii and Trichophyton rubrum. The phytochemical screening of the leaf extracts of the two aloe species revealed the presence of bioactive compounds such as alkaloids, tannins, saponins, flavonoids, cardiac glycosides, phytates and oxalates. The extracts were observed to exhibit varying inhibitory effects on the selected fungi. Ethanolic extract of A. vera at 50 mg/ml and 100 mg/ml had the greatest impact on A. solani and C. lindemuthianum respectively. Similarly, cold water extract of A. schweinfurthii at 100 mg/ml was the most effective against S. rolfsii and T. rubrum. However, hot water extract of A. vera was least effective against C. lindemuthianum. Also, the efficacy of cold water extract of A. schweinfurthii at 50 mg/ml was very low against T. rubrum and A. solani. The hot water extract of A. schweinfurthii at 20 mg/ml also showed the least effect against S. rolfsii. Consequently, extracts from both Aloe species can be recommended in the management of the four fungal pathogens evaluated in this study. It is hoped that in no distant future, botanical fungicides would be developed from the two Aloe species.

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Annona muricata: Comparative Assessment of the Antibacterial Activities of the Leaf and Stem Extracts against Multiple Antibiotic Resistant Clinical Isolates

Journal of Advances in Microbiology ◽

10.9734/jamb/2020/v20i530240 ◽

2020 ◽

pp. 12-21

Author(s):

O. O. Agunloye ◽

A. K. Onifade

Keyword(s):

Antibacterial Effect ◽

Cold Water ◽

Water Extract ◽

Antibacterial Activities ◽

Hot Water ◽

Annona Muricata ◽

Antibiotic Resistant ◽

Crude Extracts ◽

Hot Water Extract ◽

Zones Of Inhibition

This study was conducted to determine the antibacterial effect of crude extracts of Annona muricata, comparing the leaf and stem bark extracts using the same extraction solvents. The bacteria isolates were obtained from the hospital. The isolates obtained are Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumoniae, Proteus mirabilis and Streptococcus pyogene; they were confirmed using standard techniques. Multiple antibiotic-resistant was confirmed in the isolates after antibiotic susceptibility testing. Extracts were prepared from the leaf and stem of A. muricata using ethanol, chloroform, cold water and hot water. The antibacterial activities of the crude extracts were assayed using the agar well diffusion method. The phytochemical screening revealed the presence of saponins, Tannins and flavonoid especially in the ethanol extracts of both leaf and stem part of the plant. All the extract showed varying degrees of antibacterial activities. Chloroform and Hot water rated best for antibacterial activities in this study. A. muricata stem hot water extract has zones of inhibition that ranges from 16.003 ± 0.009 mm to 1.000± 0.006 mm. A. muricata leaf hot water extract has antibacterial effect with zones ranging from 14.500± 0.009 mm to 1.000± 0.006 mm across the isolates. Cold water extracts recorded the lowest zones of inhibition from this study for the stem and Bark antibacterial activities. The stem of A. muricata has higher inhibitory effect on the test isolates compared to the leaf of A. muricata.

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Polysaccharides from Basidiocarps of the Polypore Fungus Ganoderma resinaceum: Isolation and Structure

Polymers ◽

10.3390/polym14020255 ◽

2022 ◽

Vol 14 (2) ◽

pp. 255

Author(s):

Roman Bleha ◽

Lucie Třešnáková ◽

Leonid Sushytskyi ◽

Peter Capek ◽

Jana Čopíková ◽

...

Keyword(s):

Cold Water ◽

Water Extract ◽

Anion Exchange Chromatography ◽

Exchange Chromatography ◽

Water Soluble ◽

Hot Water ◽

Neutral Sugar ◽

Flame Ionization ◽

Composition And Structure ◽

Mass Spectrometry Detector

In this study, we focused on the isolation and structural characterization of polysaccharides from a basidiocarp of polypore fungus Ganoderma resinaceum. Polysaccharide fractions were obtained by successive extractions with cold water at room temperature (20 °C), hot water under reflux (100 °C), and a solution of 1 mol L−1 sodium hydroxide. The purity of all fractions was controlled mainly by Fourier transform infrared (FTIR) spectroscopy, and their composition and structure were characterized by organic elemental analysis; neutral sugar and methylation analyses by gas chromatography equipped with flame ionization detector (GC/FID) and mass spectrometry detector (GC/MS), respectively; and by correlation nuclear magnetic resonance (NMR) spectroscopy. The aqueous extracts contained two main polysaccharides identified as a branched O-2-β-d-mannosyl-(1→6)-α-d-galactan and a highly branched (1→3)(1→4)(1→6)-β-d-glucan. Mannogalactan predominated in the cold water extract, and β-d-glucan was the main product of the hot water extract. The hot water soluble fraction was further separated by preparative anion exchange chromatography into three sub-fractions; two of them were identified as branched β-d-glucans with a structure similar to the corresponding polysaccharide of the original fraction. The alkaline extract contained a linear (1→3)-α-d-glucan and a weakly branched (1→3)-β-d-glucan having terminal β-d-glucosyl residues attached to O-6 of the backbone. The insoluble part after all extractions was identified as a polysaccharide complex containing chitin and β-d-glucans.

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Effect of hot-water-soluble Thuja plicata heartwood extractives on the growth of Thuja and non-Thuja isolates of Poria weirii

Canadian Journal of Botany ◽

10.1139/b69-230 ◽

1969 ◽

Vol 47 (10) ◽

pp. 1605-1610 ◽

Cited By ~ 2

Author(s):

D. J. Morrison

Keyword(s):

Water Extract ◽

Water Soluble ◽

Hot Water ◽

Thuja Plicata ◽

Volatile Components ◽

Inoculum Potential ◽

Inhibitory Compounds ◽

Hot Water Extract ◽

Thuja Plicata Donn ◽

Heartwood Extractives

Isolates of Poria weirii Murr. cultured from various hosts may be divided into two groups on the basis of their ability to parasitize Thuja plicata Donn. Measurement of linear growth along wood microsections confirmed that substances inhibitory to one isolate group are hot-water-soluble T. plicata heartwood extractives. Isolates from T. plicata (Thuja) were more tolerant than isolates from Pseudotsuga menziesii (Mirb.) Franco (non-Thuja) to a hot-water extract of Thuja plicata heartwood and its steam-volatile and non-volatile fractions; steam-volatile components caused greatest response differences. With sufficient inoculum potential, non-Thuja isolates may overcome effects of inhibitory compounds in T. plicata heart-wood; however, the resulting infections of T. plicata roots were usually localized. Non-Thuja isolates failed to increase tolerance to steam-volatiles both in laboratory tests and under field conditions. The results have significance for control of Poria weirii.

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