DOCSLIB.ORG

Adzuki Bean Salad

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Adzuki Bean Salad Menu Suggestion: Serve with smoked salmon or trout and asparagus. Nutrition Tip: Adzuki Bean Salad Ginger contains anti-inflammatory com- with Carrots & Ginger pounds called gingerols that can help alle- viate arthritis pain and muscular discomfort. MAKES 4 SERVINGS This nutritious and colorful salad is light and summery. Feel free to add more of the pickled ginger for a stronger flavor. PRODUCE 1 14 oz. can adzuki beans • 1 medium carrot 1 medium carrot, peeled and coarsely • 1 yellow OR red carrot grated ½ yellow OR red bell pepper, diced • scallions 2-3 scallions, thinly sliced *use both white and green parts BULK/GROCERY ¼ pickled ginger, chopped • 1 14 oz. can adzuki beans 1 T. black sesame seeds • pickled ginger • black sesame seeds dressing: ¼ tsp. sesame oil (raw, not toasted) • sesame oil (raw, not toasted) 2 T. tamari OR shoyu • tamari OR shoyu 1 T. liquid from the pickled ginger • maple syrup 1 T. maple syrup 1. Drain and rinse the beans. Put them in a large bowl. 2. Gently stir the carrot, pepper, scallions, ginger and sesame seeds into the beans until they are evenly distributed. 3. In another bowl, or jar, mix the dressing ingredients together well. 4. Pour the dressing over salad and stir gently until well coated. Copyright © 2009 Jennette Turner Menu Suggestion: Serve with corn tortillas or chips. Note: To use tomatillos: Remove the papery brown husk and rinse off the sticky resin that’s on the Beef & Tomatillo skin. To store tomatillos: Keep them in a paper bag in the refrigerator. They will last up to a Soup month. MAKES 4 SERVINGS Instead of beef stew chunks, you could also use lamb stew chunks or cubed bison round steak. PRODUCE • 1 large potato (preferably Yukon 1 lb. beef stew chunks Gold) 1 large potato (preferably Yukon Gold), • 1 onion peeled and chopped • 1 zucchini 1 onion, chopped • 1 lb. tomatillos 1 medium zucchini, chopped 1 lb. tomatillos, chopped *see note • 1 bell pepper (any color) 1 bell pepper (any color), chopped • OPTION: cilantro 3 c. beef OR chicken stock BULK/GROCERY ½ tsp. salt *Note: If you’re using home- • 1 4 oz. can dried green chiles made stock you’ll need 1 tsp. more salt • beef OR chicken stock (boxed, canned 1 tsp. cumin OR chili powder OR powdered) 1 4 oz. can diced green chiles MEAT/SEAFOOD 1½ c. frozen sweet corn • 1 lb. beef stew chunks DAIRY OPTION: sour cream and/or fresh • OPTION:sour cream cilantro for garnish. HERBS/SPICES 1. Put everything in the slow cooker • cumin OR chili powder except the sweet corn. Mix well. Cook FREEZER on low for 6-8 hours. • 1 10 oz. bag frozen sweet corn 2. Add sweet corn and continue cooking until hot throughout. Serve with sour cream and/or cilantro, IF using. Copyright © 2009 Jennette Turner Menu Suggestion: Serve with lamb or salmon and cooked kale. Note: The Wedge sells both fresh and frozen Mango Lime Couscous shrimp in a variety of sizes -- any kind will be good here. with Shrimp MAKES 4 SERVINGS This easy and flavorful dish is a summer favorite. ½-1 lb. shrimp, peeled *see Note PRODUCE 1½ c. water • 1 lime salt • cilantro 1 c. couscous • scallions 1 10 oz. bag frozen mango, thawed 2 scallions, thinly sliced BULK/GROCERY ¼ c. cilantro, chopped • 1 c. couscous ¼ c. olive oil • olive oil 2 T. lime juice • honey 1 T. honey OPTION: cashews OR macadamia nuts OPTION: ¼ c. cashews OR macadamia nuts, chopped coarsely MEAT/SEAFOOD • ½-1 lb. shrimp 1. Bring water to boil in a medium sauce- pan. Drop the shrimp in and cook for FREEZER 1-2 minutes, until pink. Drain and rinse • 1 10 oz. bag frozen mango under cold water. Set aside. 2. Bring 1½ c. water and a pinch of salt to boil in a medium saucepan. Add the couscous and bring it back to boil. Add the mango and turn the heat off. Let the couscous and mango stand for 5-7 minutes, until all the water has been absorbed. 3. Stir in the scallions, cilantro, shrimp and nuts, IF using. 4. In a small bowl, combine the olive oil, lime juice, honey and a pinch of salt. Mix well and pour over the couscous. Copyright © 2009 Jennette Turner Stir gently to coat. Menu Suggestion: Serve with grilled chicken or fish. Nutrition Tip: Fresh tomatoes are a great source of disease- Pasta with Basil preventing antioxidant nutrients such as and Ricotta beta-carotene and vitamin C. MAKES 4 SERVINGS This light pasta dish is as easy and fast as it is delicious -- perfect for summer. 8-10 oz. pasta, any kind PRODUCE 1-2 T. olive oil • cherry tomatoes salt • basil 8 oz. ricotta OR ricotta salata cheese 1½ c. cherry tomatoes, halved GROCERY/BULK ¼ c. pine nuts • 8-10 oz. pasta, any kind ¼ c. chopped basil, loosely packed • olive oil 1. Cook pasta as per directions on pack- • pine nuts age. Drain and toss with olive oil and a couple pinches of salt. Set aside. DAIRY/DAIRY ALTERNATIVE 2. Place the ricotta in a large mixing bowl • 8 oz. ricotta OR ricotta salata cheese and crumble with a fork. If you’re using ricotta salata, using a knife to break it up before crumbling is helpful. 3. Pour the cooked pasta into the ricotta bowl. Add the tomatoes, pine nuts and basil. Stir to evenly distribute the ingredients. Copyright © 2009 Jennette Turner.
Load more

Recommended publications
  • Microstructural Differences Among Adzuki Bean (Vigna Angularis) Cultivars
    Food Structure Volume 11 Number 2 Article 9 1992 Microstructural Differences Among Adzuki Bean (Vigna Angularis) Cultivars Anup Engquist Barry G. Swanson Follow this and additional works at: https://digitalcommons.usu.edu/foodmicrostructure Part of the Food Science Commons Recommended Citation Engquist, Anup and Swanson, Barry G. (1992) "Microstructural Differences Among Adzuki Bean (Vigna Angularis) Cultivars," Food Structure: Vol. 11 : No. 2 , Article 9. Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol11/iss2/9 This Article is brought to you for free and open access by the Western Dairy Center at DigitalCommons@USU. It has been accepted for inclusion in Food Structure by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. FOOD STRUCTURE, Vol. II (1992), pp. 171-179 1046-705X/92$3.00+ .00 Scanning Microscopy International , Chicago (AMF O'Hare), IL 60666 USA MICROSTRUCTURAL DIFFERENCES AMONG ADZUKI BEAN (Vigna angularis) CULTIVARS An up Engquist and Barry G. Swanson Department of Food Science and Human Nutrition Washington State University, Pullman, WA 99164-6376 Abstract Introduction Scanning electron microscopy (SEM) was used to Adzuki beans are one of the oldest cultivated beans study mi crostructural differences among five adzuki bean in the Orient, often used for human food, prepared as a cultivars: Erimo, Express, Hatsune, Takara and VBSC. bean paste used in soups and confections (Tjahjadi and Seed coat surfaces showed different patterns of cracks , Breene, 1984). The starch content of adzuki beans is pits and deposits . Cross-sections of the seed coats re­ about 50 %, while the protein content ranges between vealed well organized layers of elongated palisade cell s 20%-25% (Tjahjadi and Breene, 1984) .
    [Show full text]
  • Sprout Production in California
    PUBLICATION 8060 Sprout Production in California WAYNE L. SCHRADER, University of California Cooperative Extension Farm Advisor, San Diego County Sprouts have been used for food since before recorded history. Sprouts vary in texture and taste. Some are spicy (e.g., radish and onions), some are used in Asian foods (e.g., mung bean [Phaseolus aureus]), and others are delicate (e.g., alfalfa) and are UNIVERSITY OF used in salads and sandwiches to add texture. Vegetable sprouts grown for food are CALIFORNIA baby plants that are harvested just after germination. Various crop seeds may be Agriculture sprouted. The most common are adzuki, alfalfa, buckwheat, Brassica spp. (broccoli, and Natural Resources etc.), cabbage, clover, cress, garbanzo, green peas, lentils, mung bean, radish, rye, http://anrcatalog.ucdavis.edu sesame, wheat, and triticale. Production practices should provide appropriate ger- mination conditions, moisture, and temperatures that allow for the “harvesting” of the sprouts at their optimal eating quality. Production practices should also allow for efficient cleaning and packaging of sprouts. VARIETIES Mung bean seed are used to produce bean sprouts; some soybeans and adzuki beans are also used to produce bean sprouts. The preferred varieties are those that have smaller-sized seed. With small seed, the cotyledons and seed coats are less objec- tionable or are more easily removed from the finished product. The smallest-seeded varieties of mung bean are Oklahoma 12 and Oriental; larger-seeded types are Jumbo and Berken. Any small-seeded adzuki may be used for sprouts; a variety called Chinese Red Adzuki is sometimes substituted for adzuki bean even though it is not a true adzuki bean.
    [Show full text]
  • Evaluating the Agricultural, Historical, Nutritional, and Sustainable Uses of Pulse Grains and Legumes
    EVALUATING THE AGRICULTURAL, HISTORICAL, NUTRITIONAL, AND SUSTAINABLE USES OF PULSE GRAINS AND LEGUMES A THESIS SUBMITTED TO THE FACULTY OF UNIVERSITY OF MINNESOTA BY Stefanie Marie Havemeier IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE June 2018 ©Stefanie Marie Havemeier 2018 Acknowledgements First and foremost, I would like to extend my sincerest appreciation to my advisor, Dr. Joanne Slavin, for her guidance, trust, and support throughout my graduate degree. She is a role model to all, especially her graduate students, and her positive attitude brings life to any arduous task. I would undoubtedly not be where I am today if it were not for Dr. Slavin providing me with the opportunity to work alongside her. I would also like to thank my other advisory committee members: Dr. Dave Smith and Dr. Renee Korczak. Thank you, Dr. Dave Smith, for providing me with fundamental information that forms the basis of food science and always a good laugh in the classroom. Thank you, Dr. Korczak, for allowing me to work beside you as your teacher’s assistant, barreling through endless student emails together. I thank my lab mates, Alexis, Hannah, Jennifer, Julie, Justin, and Rylee, for providing guidance and advice and for always listening. I would not have been able to complete this journey without your constant support. To my parents, David and Jeane, I would like to thank you for your encouragement and unending support not only throughout this process but, throughout my entire life. To my sister, Stacie, thank you for listening to me talk, “about my beans,” endlessly.
    [Show full text]
  • Thank You for Taking an Interest in Our New Catering Division. After 11
    Thank you for taking an interest in our new catering division. After 11 years, we have decided to expand further into a variety of culinary cuisines through catering to you! Whether it is small get together or a large upscale event, we can help with all of your hospitality needs. Our menus range from home gatherings, to tailgates, to weddings. We can also take on your ideas and create a one of a kind menu. We have an on site facility in the heart of Uptown Annapolis that can hold up to 50 guests or we can travel to your home or on site venue. Through our experienced team you can relax while we cater to you and your guests needs. * Please contact us to discuss details and pricing with bar options For On-site Events Please Contact Erin Dryden @ (410) 570-4648 For Off-Site Events Please Contact Kara McConville @ (443) 370-4808 Additional Per Guest Appetizer and Platter Selection Abundant Seasonal Vegetables with Assorted Dips Artisan Cheese Display to include French Brie, Other Tasting Cheeses, Crackers, Grapes and Driscol Strawberries Mediterranean Antipasti Sushi Bar Grilled Vegetable Platter with Red Pepper Hummus Salmon Sashimi with Capers, Onion, and Eggs Served on Mini Bagels Maryland Crab Fondue served with Toasted French Baguettes Artichoke and Parmesan Fondue served with Toasted French Baguettes Raspberry, Cranberry or Peach Baked Brie wrapped in Puff Pastry Maryland Raw Bar including Clams, Mussels, Crab Claws, Steamed Shrimp, Oysters, Bread Hollowed and Filled with Salmon, Shrimp, Crab, Artichoke or Spinach DipBrushetta Station
    [Show full text]
  • 569-582 Selected Breeding Characters
    Acta Agroph . , 201 6 , 2 3 ( 4 ), 569 - 582 SELECTED BREEDING CH ARACTERS AND SEED PR OTEIN CONTENT OF ADZUKI BEAN ( PHASEOLUS ANGULARIS W.H. WHITE) GROWN IN CENTRAL EUROPE Barbara Górna 1 , Magdalena Szpakowska 2 , Jacek Nowak 1 , Roman Hołubowicz 2 1 Department of Fermentation and Biosynthesis, Institute of Food Technology of Plant Origin Faculty of Food Science and Nutrition, Poznań University of Life Sciences ul. Wojska Polskiego 31, 60 - 624 Poznań, Poland 2 Department of Plant Pathology, Seed Science and Technology , Seed Science and Technology Division, Pozn ań University of Life Sciences Baranowo, ul. Szamotulska 28 , 62 - 081 Przeźmierowo, Poland e - mail: [email protected] Abstract . In the years 2011 - 2012, thirteen cultivars and breeding lines of Chinese origin a d- zuki bean ( Phaseolus angularis W.H. White) were evaluated for their selected breeding characters and seed protein content in the climatic conditions of Central Europe. In the field experiment, the evaluation included seedlings emergence, number of pods per plant, number of seeds per pod and plant healt h status. In the laboratory research, the assessments included seed germination as well as seed dry matter and total protein contents. In Western Poland climatic conditions, it was possible to produce seeds of adzuki bean. H owever, in cold and wet years, t hey did not set seeds. The tested materials differed in plant emergence, earliness, number of pods per plant, number of seeds per pod and plant health status. T he produced seeds had germination capacity from 0 to 54 % and no sym p- toms of bean weevil ( Acantho scelides obtectus Say ) damage.
    [Show full text]
  • Adzuki Beans- Physical and Nutritional Characteristics of Beans and Its Health Benefits
    International Journal of Health Sciences and Research www.ijhsr.org ISSN: 2249-9571 Review Article Adzuki Beans- Physical and Nutritional Characteristics of Beans and Its Health Benefits Srishti Agarwal1, Ekta Singh Chauhan2 1Research Scholar, 2Associate Professor, Department of Food Science and Nutrition, Banasthali Vidyapith, Rajasthan, India Corresponding Author: Ekta Singh Chauhan ABSTRACT Adzuki (Vigna angularis) has been grown and consumed by humans for centuries in various parts of the world like China. However, adzuki’s global use for human consumption has been restrained partly due to limited knowledge about its nutrient composition and the processing challenges faced in making adzuki-based food products. Over the past decade, the recognition that Vigna angularis is gluten-free has raised global interest. Consequently, literature on the nutritional composition, processing quality, and health benefits of adzuki has grown considerably. The existing literature suggests that adzuki is composed of complex carbohydrates with slowly digestible starch. Adzuki has similar protein content to other more common cereals like wheat, but is relatively richer than other cereals in the essential amino acid lysine. Adzuki is also a good source of essential fatty acids, fiber, minerals (especially calcium and iron), and phytochemicals such as polyphenols and phytates. Existing studies of the nutrition and health benefits of adzuki are limited since they fail to take into account differences in adzuki varieties and growing conditions. Nevertheless, the studies undertaken so far confirm adzuki’s excellent nutrient profile and suggest it has considerable potential globally to be a functional food for health promotion and disease prevention. Key words: China, polyphenols, amino acids, functional, digestible.
    [Show full text]
  • FAO/INFOODS Global Food Composition Database for Pulses
    FAO/INFOODS Databases FAO/INFOODS global food composition database for pulses V ersion 1.0 - uPulses1.0 User guide FAO/INFOODS global food composition database for pulses. Version 1.0 - uPulses1.0 User guide Prepared by: Fernanda Grande, Barbara Stadlmayr, Morgane Fialon, Sergio Dahdouh, Doris Rittenschober, T Longvah & U. Ruth Charrondiere Food and Agriculture Organization of the United Nations Rome, 2017 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-109637-6 © FAO, 2017 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way.
    [Show full text]
  • Steven Coy, Coy's Honey Farm
    Beekeeping and Agriculture: A Beekeepers Perspec4ve Steven Coy Coy’s Honey Farm Inc. Jonesboro, AR & Perkinston ,MS US Beekeeping exists primarily to meet the pollinaon need of agricultural crops • Approximately ½ of all commercially manageD colonies are in California AlmonDs • 60% or more of a commercial beekeepers income is from pollinaon Managed Bees contribute to 35% of global food produc4on More than 90 crops in US Pollinated by Honey Bees Acerola Broccoli Coconut Guava Naranjillo Safflower Tung tree Coffea spp. Coffea arabica, Coffea Alfalfa Brussels sprouts canephora Hazelnut Oil palm Sainfoin Turnip, Canola Allspice Bucket orchid Cola nut Hog plum Okra Sapodilla Vanilla Almond Buckwheat Coriander Hyacinth bean Onion Scarlet runner bean Vetch Jack bean, Horse Alsike clover Cabbage Cotton bean, Sword bean Papaya Service Tree Walnut Cowpea, Black-eyed Passion fruit. American Pawpaw Cactus, Prickly pear pea, Blackeye bean Jujube Maracuja Sesame Watermelon Apple Cantaloupe, Melon Cranberry Karite Peach, Nectarine Sour cherry White clover Apricot Carambola, Starfruit Crimson clover Kiwifruit Pear Soybean Squash (plant), Pumpkin, Gourd, Arrowleaf clover Caraway Crownvetch Lemon Persimmon Marrow, Zuchini Lima bean, Kidney bean, Haricot bean, Adzuki bean, Mungo Atemoya, Cherimoya, bean, String bean, Pigeon pea, Cajan Custard apple Cardamom Cucumber Green bean pea, Congo bean Stanhopea Plum, Greengage, Avocado Carrot Durian Lime Mirabelle, Sloe Star apple, Cainito Azarole Cashew Eggplant Longan Pomegranate Strawberry Beet Cauliflower Elderberry Loquat Quince Strawberry tree Black currant, Red currant Celery Feijoa Lupine Rambutan Sunflower Blackberry Chestnut Fennel Lychee Rapeseed Sweet Cherry Chilli pepper, Red pepper, Bell pepper, Blueberry Green pepper Fig Macadamia Raspberry Tamarind Boysenberry Chinese cabbage Flax Mammee apple Red clover Tangelo Brazil nut Clover (not all species) Grape Mango Rose hips, Dogroses Tangerine Broad bean Cocoa Guar bean, Goa bean Mustard Rowanberry Tomato Managed Honey Bees Must Reside Adjacent to Produc4on Agriculture.
    [Show full text]
  • Black Soybean and Adzuki Bean Extracts Lower Blood Pressure by Modulating the Renin-Angiotensin System in Spontaneously Hypertensive Rats
    foods Article Black Soybean and Adzuki Bean Extracts Lower Blood Pressure by Modulating the Renin-Angiotensin System in Spontaneously Hypertensive Rats Eun-Woo Jeong 1 , Se-Yeong Park 1, Yun-Sun Yang 1, You-Jin Baek 1, Da-Min Yun 1, Hyun-Joo Kim 2, Gwang-Woong Go 3,* and Hyeon-Gyu Lee 1,* 1 Department of Food and Nutrition, Hanyang University, Seoul 04763, Korea; [email protected] (E.-W.J.); [email protected] (S.-Y.P.); [email protected] (Y.-S.Y.); [email protected] (Y.-J.B.); [email protected] (D.-M.Y.) 2 Department of Central Area Crop Science, National Institute of Crop Science, Wanju-Gun 55365, Korea; [email protected] 3 Korean Living Science Research Center, Hanyang University, Seoul 04763, Korea * Correspondence: [email protected] (G.-W.G.); [email protected] (H.-G.L.); Tel.: +82-2-2220-1206 (G.-W.G.); +82-2-2220-1202 (H.-G.L.) Abstract: Hypertension, causing cardiovascular disease, stroke, and heart failure, has been a rising health issue worldwide. Black soybeans and adzuki beans have been widely consumed throughout history due to various bioactive components. We evaluated the antihypertensive effects of black soybean and adzuki bean ethanol extracts on blood pressure, renin-angiotensin system (RAS), and aortic lesion in spontaneously hypertensive rats. A group of WKY (normal) and six groups of Citation: Jeong, E.-W.; Park, S.-Y.; spontaneously hypertensive rats were administered with saline (SHR), 50 mg/kg of captopril (CAP), Yang, Y.-S.; Baek, Y.-J.; Yun, D.-M.; 250 and 500 mg/kg of black soybean extracts (BE250 and BE500), 250 and 500 mg/kg of adzuki bean Kim, H.-J.; Go, G.-W.; Lee, H.-G.
    [Show full text]
  • The Oviposition Preference of Callosobruchus Maculatus and The
    Running head: THE OVIPOSITION PREFERENCE OF C. MACULATUS 1 The Oviposition Preference of Callosobruchus maculatus and Its Hatch Rates on Mung, Pinto, Kidney, and Adzuki Beans Abbigail Traaseth, BIO 106-77 Piedmont Virginia Community College Introduction Many insects display preference for the placement of their eggs. Different leaves, trees, feces, and even beans can have an impact on the development and success of the insect’s offspring. But can the same be said of Callosobruchus maculatus, commonly known as the bean beetle? C. maculatus is a pest and a nuisance in much of West Africa, where it commonly develops on cowpeas found in storage containers (Sankara, et al., 2009). Hudaib et al. (2010) determined that storage containers are most likely targeted by the beetles due to the dry beans found inside, as opposed to fresh beans in the wilderness; it is thought that this is due to the structural stability of dry beans, and lack of predators indoors. This makes the bean beetle a particular threat to agricultural practices and communities that rely on beans and seeds for food. Most worrisome, the bean beetle is known to thrive on many different varieties of bean; introducing new hosts to the beetle has failed to decrease rates of copulation among similar seed beetles (Stojković et al., 2014). This information supports the notion that the bean beetle is a potential threat worldwide, but as of yet, it has not infested American storage containers. That said, it’s in our best interest to determine the bean and oviposition preferences for C. maculatus to deter the potential future problem.
    [Show full text]
  • GENETIC RESISTANCE to ADZUKI BEAN BRUCHID (Callosobruchus Chinensis) in SOYBEAN
    GENETIC RESISTANCE TO ADZUKI BEAN BRUCHID (Callosobruchus chinensis) IN SOYBEAN BY MERCY ULEMU MSISKA MSc. AGRONOMY (UNIVERSITY OF MALAWI) BSc. AGRICULTURE (UNIVERSITY OF MALAWI) REG. NUMBER: 2014/HD02/2696X A DISSERTATION SUBMITTED TO THE DIRECTORATE OF RESEARCH AND GRADUATE TRAINING IN PARTIAL FULFILMENT FOR THE AWARD OF THE DEGREE OF DOCTOR OF PHILOSOPHY IN PLANT BREEDING AND BIOTECHNOLOGY OF MAKERERE UNIVERSITY AUGUST, 2019 i DECLARATION ii DOCTORAL COMMITTEE Emeritus Prof. Patrick R. Rubaihayo Makerere University Dr. Thomas Lapaka Odong Makerere University Dr Annette Namayanja National Crops Resources Research Institute Prof. Denis Mpairwe Makerere University iii COPY RIGHT No part of this thesis may be reproduced, stored in any retrieval system or transmitted in any form without the prior written permission of the author or Makerere University. iv DEDICATION This work is dedicated to my husband, Dr. Mavuto Denis Tembo and our children, Uchizi na Mtende Tembo, Ungweru Walumbike-Letitia Tembo and Urunji Denise Tembo for their unceasing prayers, love, support and patience during the entire period of my studies. To my father Maxwell Chibwatiko Msiska for always believing in me and protecting me. v ACKNOWLEDGEMENT My sincere gratitude goes to my supervisors, Prof. Phinehas Tukamuhabwa and Prof. Samuel Kyamanywa for their supervision, mentoring, guidance and encouragement. I am sincerely grateful to the other members of my doctoral committee, Prof. Patrick R. Rubaihayo, Dr. Annette Namayanja, Dr. Thomas L. Odong and the Head of Department of Agricultural Production, Dr. Dennis Mpairwe for their time, and guidance in shaping this work. I am greatly indebted to Intra ACP-CSAA Mobility Scheme for the doctoral scholarship, the Coordination Unit of the Scholarship at Makerere University Prof.
    [Show full text]
  • Effects of Iron Enrichment Of
    http://dx.doi.org/10.21577/0103-5053.20170034 J. Braz. Chem. Soc., Vol. 28, No. 10, 1937-1946, 2017. Printed in Brazil - ©2017 Sociedade Brasileira de Química Article 0103 - 5053 $6.00+0.00 Effects of Iron Enrichment of Adzuki Bean (Vigna angularis) Sprouts on Elemental Translocation, Concentrations of Proteins, Distribution of Fe-Metalloproteins, and Fe Bioaccessibility Aline P. de Oliveira and Juliana Naozuka* Universidade Federal de São Paulo, Rua Prof. Artur Riedel, 275, 09972-270 Diadema-SP, Brazil Iron (Fe) is an essential element for human nutrition, and its deficiency or low hemoglobin levels are a global health issue. Strategies aimed at increasing the amounts of essential elementals in agricultural products, as sprouts of adzuki bean (Vigna angularis), can be a way to minimize deficiencies, mainly in the populations of developing countries. Therefore, in this work was evaluated: production of Fe-enriched adzuki bean sprouts; Fe accumulation and translocation in plants in different culture media enriched with different Fe masses (500, 1000, 2000, and 3000 µg); and effects of the enrichment by means of 3000 µg FeIII-ethylenediaminetetraacetic acid (FeIII-EDTA): on the distribution of Ca, Cu, Fe, K, P, Mg, S, and Zn in different parts of the plant; on protein concentrations (albumins, globulins, prolamins, and glutelins) and their association with Fe in edible parts of the plant (stems); and on Fe bioaccessibility in the edible part of the plant (stems). The enrichment via FeIII-EDTA favored the translocation and increased Fe content of sprouts (75%), besides promoting interactions of Fe with albumins (141%), globulins (180%), and glutelins (93%).
    [Show full text]