Subtilisin isoinhibitors (SI) were isolated from jack bean (Canavalia ensiformis L) and broad bean (Vicia faba L) seeds. Jack beans contain three isoinhibitors (pI 6.6, 6.3 and 6.0) that constitute 0.021 g per 100 g of dry seeds, while the two active proteins from broad beans (pI 5.7 and 5.1) represent 0.028%. The molecular weight, determined by gel filtration, is around 8000 D in both legumes. La

Insoluble and soluble dietary fiber was evaluated according to the procedure of Asp et al., in cassava bread samples from different regions of Venezuela. The values for insoluble fiber were between 4.92 and 5.67% while soluble fiber ranged between 3.40 and 3.78% (dry basis). The starch content of cassava bread samples varied between 86.5 and 88.7% (dry basis). Cassava bread starch showed an elevat

Observational learning is a successful method for improving writing skills in various genres. We explore effects of a five lesson intervention series based on peer observation. Fifty-five Swedish 5th-grade students aged 10-12 years followed this intervention program. The language and reading comprehension and working memory capacity were tested. The students watched short film-clips with peers wor

BACKGROUND: Corn tortillas containing 20% (w/w) amaranth flour (AF) were kept in cold storage and analysed after various times for chemical composition and in vitro starch digestibility, including predicted glycemic index. Comparison was made with traditional nixtamalised corn flour (NCF) tortillas. RESULTS: Lipid and protein contents were higher in mixed NCF/AF tortilla than in NCF tortilla. Avai

Legume seeds were treated in various ways, e.g. cooking applied either before or after milling, in order to obtain flours with different microstructural properties. In vitro protein digestibility was assessed by a pepsin/pancreatin index. In all cases digestibility was enhanced by cooking, although final values varied depending on the flour preparation procedure. Cooked and milled seeds, which ret

A new method for measuring the rate of in-vitro starch digestion in products with a structure 'as eaten' is introduced. An equivalent amount of potentially available starch from each product was chewed by subjects, expectorated into a beaker and incubated with pepsin. The incubate was thereafter transferred to a dialysis tubing and incubated with pancreatic α-amylase for 3 h. Samples were removed

Subtilisin inhibitors (SI) having an average molecular mass of 8 kDa purified from jack beans (Canavalia ensiformis) and broad beans (Vicia faba) to electrophoretical homogeneity are compared to those isolated from chick peas (Cicer arietinum) and black beans (Phaseolus vulgaris). The specificity spectrum of SI is restricted to microbial serine proteinases. Their interaction with subtilisin Carlsb

Subtilisin inhibitors were prepared from ethanol‐acetone precipitated seed extracts of chick peas, jack beans and broad beans, heated to destroy endogenous proteases. Trypsin inhibitors were complexed with trypsin and separated from subtilisin inhibitors by molecular sieve chromatography. The eluates were again heated to avoid tryptic degradation. The procedure was easy to handle and gave satisfac

Aims and objectives: To study practice in consciousness assessment among neuroscience nurses in Europe. Background: Over the years, several instruments have been developed to assess the level of consciousness for patients with brain injury. It is unclear which instrument is being used by nurses in Europe and how they are trained to use these tools adequately. Design/methods: A cross-sectional ques

BACKGROUND: Beans are rich and inexpensive sources of proteins and carbohydrates around the world, but particularly in developing countries. However, many legume varieties are still underutilized. In this study, physical characteristics of the seeds of three Phaseolus lunatus cultivars were characterized. Also, the chemical composition and starch digestibility in the cooked beans were assessed. RE

The effects of a drum drying treatment applied to jack bean (Canavalia ensiformis, JB) flour prior to roasting on starch morphology and digestibility were investigated. JB flours were assayed in both raw form and after mixing them with distilled water (1:1.5 flour:water proportion, w/v) followed by drum drying at 125 °C. The drum-dried flour was then roasted at 180 or 190 °C for 2 min starch morph

The digestibility of starch in precooked flours from green coat lentils (Lens culinaris Medik) and red kidney beans (Phaseolus vulgaris L.) was investigated by balance experiments using rats treated with antibiotics to suppress hind-gut fermentation. The legume preparations were rich in intact cells filled with denaturated starch and contained retrograded amylose. Between 8% (beans) and 11% (lenti