PubMed · 7312019
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J H Herman, D S Nolan. 1981-12-31. A bitter cure.. https://doi.org/10.1056/nejm198112313052725
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The study was aimed at investigating the nutrient and tannin composition of fermented legume seeds (oil bean, castor oil bean and African locust bean) used as food condiments in Nigeria. The legume seeds were purchased from local retailers, cleaned and subjected to varied fermentation periods. Standard assay techniques were adopted to analyze the parameters selected for use. The 4-day fermentation period caused the highest increases in protein and tannin and decreases in ash, lipids and non-protein nitrogen (NPN). The pulp of African locust bean had more protein an ash and the oil bean seeds less lipids and NPN. Fermentation times had varied effects on mineral levels. Fermentation for 4 d increased zinc, sodium and phosphorus except sodium for the African locust bean. The pulp had lower Zn and phosphorus than the seed. Fermentation for 4 d offers a greater advantage over other periods for production of nutritious and cheap food condiments in Nigeria.
Detection of irradiated spices by electron spin resonance (ESR) measurements was not successful in the past because a central line of unknown origin was detected in the ESR-spectra of both irradiated and unirradiated samples. Identification of irradiated samples by measuring the increase of intensity of this signal after irradiation is limited because the signal intensity decreases over a period of some weeks of storage and reaches the range of unirradiated samples. By changing the measurement conditions (low microwave power) we could detect two additional lines on both sides of the main signal. This line pair appears only in the spectra of irradiated spices. A similar line pair was found in the spectra of irradiated nutshells and possibly derives from cellulose radicals in the sample. For some spices, especially paprika, the identification of irradiated samples by detecting these additional lines was possible even after relatively long periods of storage.
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