• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.269-275
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• 2014

We developed a competitive indirect enzyme-linked immunosorbent assay (ciELISA) for determining the buckwheat content in processed foods by using rabbit polyclonal antibodies against buckwheat proteins (BWP). The detection limit of this assay was $0.05-100{\mu}g/mL$. The cross-reactivities of the anti-BWP antibodies toward BWP, buckwheat flour, whole buckwheat, and cereals (wheat flour, whole wheat, black bean, mung bean, red bean, brack rice, brown rice, glutinous rice, white rice, millet, African millet, nonglutinous millet, adlay, and rye) were 100, 17.9, 11.8, and 0%, respectively. Thus, the antibodies were found to be specific for buckwheat only. When buckwheat flour was heated for 30 min, the mean assay recoveries of BWP were 83.0% at $60-90^{\circ}C$ and 44.5% at $100^{\circ}C$. The spike test showed that the mean assay recoveries of buckwheat from raw noodle, boiled noodle, starch gel, and cereal flour were 99.1, 98.6, 81.1, and 104%, respectively. For the 22 commercial items tested, the qualitative coincidence ratio of assay result and the corresponding value indicated on the item's package label was 100%. However, the average quantitative coincidence ratios from 12 commercial items were 31.6%. Thus, the results suggest that ciELISA is an efficient tool to detect buckwheat in processed foods.

• Korean Journal of Food Science and Technology
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• v.10 no.3
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• pp.331-336
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• 1978

In an attempt to study the possibility of substituting sweet potato for cereals as raw materials for Kochujang, three kinds of Kochujang were made from barley, sweet potato or 50% barley and 50% sweet potato, The results of component variation during the ripening and the effect of temperature on the aging in the harvesting season of sweet potato were as follows: 1) Kochujang is, usually, manufactured in May, but no difference was observed in aging condition when it was manufactured in September, the season of sweet potato harvest, since the inner temperature of the product was around $20^{\circ}C$. 2) The total reducing sugar content and maturity reached maximum after $40{\sim}50\;days$ of fermentation in the three treatments and crude fat content tended to be slightly decreased during fermentation. 3) Lightness in color of the three kinds of Kochujang decreased by exposure to sunlight. Sweetpotato Kochujang showed a stronger tendency to increase the redness as compared with the rest. 4) Sensory evaluation showed that sweet potato Kochujang was less acceptable than barley Kochujang due to disagreeable flavor of sweet potato but mixed Kochujang showed little difference, as compared with barley Kochujang.

• Journal of Korean Home Economics Education Association
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• v.24 no.4
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• pp.91-104
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• 2012

The purpose of this study was to examine a questionnaire survey on nutrition knowledge, dietary behaviors and the evaluation of nutrient intakes in regard to frequency of eating breakfast for a total 383 high school female students in Chuncheon area. The subjects were categorized into 3 groups according to frequency of breakfast : eating breakfast group (6-7 times/week, 49.1%), sometimes eating breakfast group (3-5 times/week, 22.2%), skipping breakfast group (${\leq}2$ times/week, 28.7%). The eating breakfast group and sometimes eating breakfast group have better grades on nutrition knowledge related to breakfast than the skipping breakfast group. The skipping breakfast group have a smattering of nutrition knowledge like, the importance of having breakfast, maintaining calories, and the brain's energy resource. There was a strong correlation between the frequency of breakfast and dietary behavior grades. The students who skip breakfast have irregular eating habits and their eating speed was improper. Also, their frequency of taking in cereals, proteins, fruits, vegetables, and dairy products was poor. The results of the survey on nutrition intake show that while, students who eat breakfast are consuming only folate, calcium and iron at a less than recommend intake, the students who skip breakfast are consuming vitamin $B_2$, niacin, vitamin C, vitamin $B_1$ as well as folate, calcium, and also iron at a less than recommended intake. Based on these results, it is necessary to develop an awareness program that emphasizes the importance of breakfast and accurate nutrition knowledge for students.

• Microbiology and Biotechnology Letters
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• v.43 no.2
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• pp.97-104
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• 2015

Vinegar is a widely used acidic seasoning and can be manufactured using various methods and bases, including cereals, wheat, and fruits. Most studies on vinegar have been conducted to evaluate its antioxidant activity. In the present study, fermented dark vinegar (FDV) produced from unpolished rice was examined for its antimicrobial activity, biochemical content, including the amounts of sugar, total soluble sugar, organic acid, and free amino acids, and pH and physiological activity. The antimicrobial efficiency of FDV was assessed using the paper disc-agar diffusion method. FDV exhibited strong antimicrobial activity against the pathogenic bacteria and yeast strains that were tested. In fact, the activity of FDV was shown to be higher than that of the commercial antibiotics carbenicillin (50 µg/ml) and tetracycline (50 µg/ml) against Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, Yersinia enterocolitica, and Lodderomyces elongisporus. The antioxidant activity of FDV and ascorbic acid was evaluated. Using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, we found that FDV has the highest activity of the antioxidants. After spreading FDV onto tryptic soy broth and yeast extract-peptone-dextrose agar media, the microbial strains were isolated and characterized through physiological and biochemical analysis. Based on 16S ribosomal DNA sequence analysis, the isolated microorganisms exhibited a close similarity to Acetobacter papayae, Acetobacter pasteurianus, and Acetobacter peroxidans.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.368-373
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• 1983

This study was designed to determine amino acid composition of silkworm larvae protein and to evaluate its nutritional value by rat experiment. Diets were divided into 5 groups; casein ($D_1$), soybean protein ($D_2$), soybean protein+20% silkworm larvae ($D_3$), soybean protein+40% silkworm larvae protein ($D_4$), and silkworm larvae protein ($D_5$). The growth rate, protein efficiency ratio, weight of organs, hematology, and the content of total serum protein and albumin were studied. The amino acid composition of silkworm larvae protein was comparable to the FAO provisional scoring pattern. The protein was especially high in the amount of lysine and methionine indicating that it could be a good supplemental effect for cereals and beans. Growth rate and protein efficiency ratio of silkworm larvae protein were better than soybean protein and these were increased by the addition of silkworm larvae protein. The weight of liver and spleen from silkworm larvae protein group were also higher than soybean protein group and RBC, WBC, Hct and Hb content of 5 groups tested were within the normal ranges. The contents of total serum protein and albumin from soybean protein group were increased by addition of silkworm larvae protein. From the results obtained, it could be stated that the quality of soybean protein might be improved by silkworm larvae protein.

• Research in Plant Disease
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• v.23 no.3
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• pp.278-282
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• 2017

Maize is one of the most cultivated cereals as a staple food in the world. The harvested maize is mainly stored after drying, but its quality and nutrition could be debased by fungal spoilage and mycotoxin contamination. In this study, we surveyed mycotoxin contamination fungal infection of maize kernels that were stored for almost one year after harvest in 2015. The amount of deoxynivalenol and zearalenone detected were higher than the other mycotoxin, such as aflatoxin, ochratoxin, fumonisin and T-2 toxin. In particular, level of deoxynivalenol was detected as $1200{\pm}610{\mu}g/kg$ in small size kernels, which was four to six times higher than the large and the medium size kernels. Moreover, the amount of deoxynivalenol, zearalenone, and fumonisin were increased with discolored kernels. 10 species including Fusarium spp., Aspergillus spp. and Penicillium spp. were isolated from the maize kernels. F. graminearum was predominant in the discolored kernels with detection rates of 60% (red) and 40% (brown). Our study shows that the mycotoxin contents of stored maize can be increased by discolored maize kernels mixed. Therefore elimination of the contaminated maize kernels will help prevent fungal infection and mycotoxin contamination in stored maize.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.2
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• pp.841-848
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• 2013

Background: The incidence of various types of cancers including the non-Hodgkin's lymphoma (NHL) has increased during the recent years. Diet and lifestyle factors have been reported to play an important role in the etiology of NHL. However, no such data are available from the Middle Eastern countries, including Oman. Materials and Methods: Forty-three histologically confirmed cases of non-Hodgkin's lymphoma (NHL) diagnosed at the Sultan Qaboos University Hospital (SQUH) and the Royal Hospital (RH), Muscat, Oman and forty-three age and gender matched controls were the subjects of this study. Frequency matching was used to select the control population. Information on social and demographic data as well as the dietary intake was collected by personal interviews, using a 117-items semi-quantitative food frequency questionnaire. Results: A non-significant increased risk of NHL was observed with higher body mass index (BMI) (OR=1.20, 95%CI: 0.45, 2.93), whereas a significantly decreased risk of NHL was associated with a higher educational level (OR=0.12, 95%CI: 0.03, 0.53). A significantly increased risk was observed for higher intake of energy (OR=2.67, 95%CI: 0.94, 7.57), protein (OR=1.49, 95%CI: 0.54, 4.10) and carbohydrates (OR=5.32, 95%CI: 1.78, 15.86). Higher consumption of daily servings from cereals (OR=3.25, 95%CI: 0.87, 12.09) and meat groups (OR=1.55, 95%CI: 0.58, 4.15) were also found to be associated with risk of NHL, whereas a significantly reduced risk was associated with higher consumption of vegetables (OR=0.24, 95%CI: 0.07, 0.82). The consumption of fruits, milk and dairy products however showed no significant association with the risk of developing NHL. Conclusion: The results suggest that obesity, high caloric intake, higher consumption of carbohydrate and protein are associated with increased risk of NHL, whereas a significantly reduced risk was observed with higher intake of vegetables.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1221-1229
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• 2018

Objective: A study was conducted to evaluate the varietal differences among faba bean straws and also to assess the potentials of faba bean straws supplemented with concentrate fed at the rate 70% straws and 30% concentrate mixture on feed intake, digestibility, body weight gain and carcass characteristics of the animals. Methods: Forty yearling Arsi-Bale sheep with initial body weight of $19.85{\pm}0.29kg$ (mean${\pm}$standard deviation) were grouped in a randomized complete block design into eight blocks of five animals each based on their initial body weight. Straws included in the study were from Mosisa (T1M), Walki (T2W), Degaga (T3D), Shallo (T4S), and local (T5L) varieties of faba bean and concentrate (2:1 ratio of wheat bran to "noug" seed cake). The experiment consisted of seven days of digestibility and 90 days of feeding trials followed by evaluation of carcass parameters at the end. Results: Local variety had lower (p<0.05) in grain and straw yield compared to improved varieties but higher in crude protein, metabolizable energy contents and in vitro organic matter digestibility. The apparent digestibility of dry matter and crude protein of sheep fed Walki and Mosisa straws were higher than (p<0.05) straws from Shallo varieties. Sheep fed Walki straw had greater (p<0.05) dry matter intake, average daily gain and feed conversion efficiency than sheep fed local and Shallo straws. Slaughter body weight and empty body weight were higher (p<0.05) for sheep fed Mosisa and Walki straws as compared to sheep fed Shallo straws. Apart from this, the other carcass components were not affected (p>0.05) by variety of the faba bean straws. Conclusion: There is significant varietal differences between faba bean straws both in quality and quantity. Similarly, significant variation was observed in feed intake, digestibility, body weight gain and feed conversion efficiency among sheep fed different straws of faba bean varieties with concentrate supplement. Based on these results, Walki and Mosisa varieties could be recommended as pulse crop rotation with cereals in the study area.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.833-840
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• 2007

The purpose of this study was to obtain baseline data of nutritional management for women's bone health according to age. This study was conducted through questionnaire, bone mineral density(BMD) measurement by DEXA and dietary survey by 24hr recalls to 134 adult women. Subjects were divided into three groups: young women group who aged 20-29(n=48), middle aged women group who aged over 30 and were pre-menopause(n=36), postmenopausal women group(n=48). The body fat percent of postmenopausal women group was the highest among the three groups. BMD of lumbar spine(L1-L2) were $0.93\;g/cm^2$ for young women, $0.97\;g/cm^2$ for middle aged women, and $0.88\;g/cm^2$ for postmenopausal women, respectively(p<0.05). BMD of femoral neck(p<0.05), trochanter(p<0.05), and ward's (p<0.001) were significantly decreased as age increasement. Drinking alcohol and skipping meals were significantly higher in young women groups than in the other groups, however frequency of doing regular exercise was significantly lower in young women groups. Young women group consumed the significantly higher amount of cereals(p<0.05), sugar and sweeteners(p<0.001), meats(p<0.01), eggs(p<0.01), milks(p<0.05) and oils(p<0.001) than middle aged and postmenopausal women. Also, energy(p<0.001), animal protein, (p<0.01), plant oil(p<0.001), animal fat(p<0.001), retinol(p<0.001), vitamin E(p<0.01), and cholesterol(p<0.001) intakes of young women were highest among the three groups. However, young women group consumed the significantly lower amount of dietary fiber(p<0.05), vitamin C(p<0.01), folate(p<0.05) and fruits(p<0.01) than the other groups. To summarized the our results, young women who were in still undergoing bone formation activity to develope peak bone mass, had more dietary habit and lifestyle problems than middle aged and postmenopausal women. The results of this study revealed that nutritional management and education for bone health should be emphasized in young women not only aged women.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.146-151
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• 2007

Resistant starch (RS) content, paste viscosity, water solubility and absorption index, bulk density, color, compression force, and bowl life of Goami flakes manufactured by extrusion process were determined to evaluate Goami (high fiber rice) as a food material. Various extrusion process conditions included barrel temperature (90, 110, $130^{\circ}C$) and moisture content (50, 55%). RS content in the extruded pellet and defatted flake ranged from $8.00{\sim}8.56%$ and $6.57{\sim}9.53%$ respectively. RS content increased as moisture increased from 50% to 55%. Peak viscosity, trough viscosity, final viscosity, and setback viscosity of the extruded pellet and defatted flake decreased with steeping for 1 hr, and the breakdown viscosity significantly increased. The water solubility and absorption index increased in the flake compared to Goami and extruded pellet. The water solubility index of the extruded pellet was lower than that of Goami, while its water absorption index was higher than Goami. The bulk density of the flake ranged from $0.35{\sim}0.44$ g/mL. The bowl life of the flake was $12.4{\sim}19.4$ min, which was longer than commercial breakfast cereals on the market.