DOCSLIB.ORG

Sensory and Physico-Chemical Analysis of Roasted Marama Beans [Tylosema Esculentum (Burchell) A

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Sensory and Physico-Chemical Analysis of Roasted Marama Beans [Tylosema Esculentum (Burchell) A Sensory and physico-chemical analysis of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness by Patricia Nyembwe Submitted in partial fulfilment of the requirements for the degree MSc Food Science in the Department of Food Science Faculty of Natural and Agricultural Sciences University of Pretoria Pretoria, South Africa February 2014 © University of Pretoria DECLARATION I declare that the dissertation herewith submitted for the degree MSc Food Science at the University of Pretoria, has not previously been submitted by me for a degree at any other university or institution of higher education Patricia Nyembwe ii © University of Pretoria ABSTRACT Sensory and physico-chemical analysis of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness by Patricia Nyembwe MSc Food Science Supervisor: Prof. H. L. de Kock, Co-supervisor: Prof. A. Minnaar Prof. K.G. Duodu Marama bean [Tylosema esculentum (Burchell) A. Schreiber] is an underutilized legume which grows wild in selected part of southern Africa and forms part of the diet for the indigenous population in this area. Marama bean seeds are not eaten raw but after roasting they have a delicious nutty flavour. A bitter taste develops depending on the extent of heating. Heat treatment by roasting marama beans at 150 °C for 20 min inactivates anti-nutritional factors particularly trypsin inhibitor. The bitter taste can limit the utilisation and consumption of this pulse. Research is lacking on the compounds that could be responsible for the bitter taste in marama beans. Different chemicals including phenolic compounds and saponins contribute to bitterness in many edible legumes. An increase in the quantity of the bitter substances in roasted marama bean might contribute to more bitter taste. In this study sensory profiles and potential bitter substances of marama bean cotyledons were investigated as a function of roasting time. Marama beans were roasted at 150 °C for different time periods 20, 25 or 30 min. Three pastes were prepared from the roasted cotyledons; paste20, paste25 and paste 30. Eight samples of water extracts were prepared from full fat and defatted flours from roasted and unroasted marama cotyledons. Descriptive sensory evaluation was conducted with a trained panel to rate the intensity of aroma and flavour attributes of marama pastes and bitterness of water extracts. Marama pastes were subjected to colour measurement, lightness (L*), red/green characteristics (a*) and blue/yellow characteristics (b*). The total phenolic and saponin contents of marama water iii © University of Pretoria extracts were determined. The phenolic profile were analysed by reverse phase-high performance liquid chromatography (RP-HPLC). The paste20 was lighter and the least bitter while paste30 was dark-coloured and the most bitter. The water extracts prepared from unroasted flours were rated the least bitter while the water extract prepared from defatted flour made from marama bean roasted for 30 min was the most bitter. Roasting of marama seeds resulted in significant increases in its water soluble phenolic content. The concentration of total phenolics in the seeds roasted for longer time periods was higher. The major extractable phenolic acids present in marama water extracts were found to be gallic and protocatechuic acids, the concentrations of which increased as a function of roasting time and may be the cause of more intense bitterness. Marama beans have saponins content varying from 84.4 mg/100 g in raw flour to 94.9 mg/100 g in roasted flour. The different concentrations of saponins in water extracts prepared from roasted and unroasted marama flour (55-62 mg/L) were higher than the reported bitter threshold value for saponins in water (2-12 mg/L). Thus, saponins in marama beans possibly also contributed to more bitterness. Roasting time and temperature combinations shoud be considered when processing marama beans for food products. At 150 ˚C roasting temperature, marama beans should not be roasted for more than 20 min to avoid bitterness, colour darkening as well as development of a burnt flavour. iv © University of Pretoria Roasted marama beans v © University of Pretoria DEDICATION I dedicate this dissertation to my wonderful family. Particularly to my understanding and patient husband, Serge, and to our precious children, Emmanuel, Gabriel, Abigael and Dora who are the joy of our lives. I must also thank my loving mother and my family who have helped so much with baby-sitting and have given me their fullest support. Finally, I dedicate this work to my late father, Prof. Patrice Nyembwe of whom believed in diligence, science, and the pursuit of academic excellence. vi © University of Pretoria ACKNOWLEDGEMENTS I would like to express my gratitude to all those who gave me the possibility to complete this dissertation. I sincerely thank Prof. Henriette L. de Kock, Prof. Amanda Minnaar and Prof. Gyebi Duodu for their guidance, support and patience throughout this project. It was a great privilege for me to work under your supervision. Thanks to the staff and students, Department of Food Science, University of Pretoria, for all their help, support, interest and valuable hints. Especially, I would like to give my special thanks to my husband Serge whose patient love enabled me to complete this work. vii © University of Pretoria Table of Contents 1. INTRODUCTION AND PROBLEM STATEMENT ........................................... 1 2. LITERATURE REVIEW ....................................................................................... 3 2.1.1 Habitat and morphology of marama bean ............................................................. 3 2.1.2 Processing and Utilisation of marama bean .......................................................... 5 2.2 Effect of heat treatment on sensory and chemical properties of marama bean........ 6 2.3 Bitter compounds in legumes and food plants ......................................................... 7 2.3.1 Phenolic compounds ............................................................................................. 8 2.3.1.1 Phenolic acids .................................................................................................... 8 2.3.1.2 Flavonoids ........................................................................................................ 10 2.3.1.3 Isoflavones ....................................................................................................... 12 2.3.1.4 Tannins ............................................................................................................. 12 2.3.2 Saponins in legumes ........................................................................................... 13 2.3.3 Alkaloids in legumes ........................................................................................... 15 2.3.4 Cyanogenic glycosides……….…………………………………………………16 2.3.5 Lipid oxidation products…………………………………………….………….16 2.3.6 Amino acids and peptides…… ………………………………………………...18 2.4 Human perception of bitter taste and different methods of bitterness evaluation.. 21 2.5 Method of Analysis and quantification of phenolic compounds ........................... 22 2.5.1 Spectrophotometric assays .................................................................................. 23 2.5.2 High Performance Liquid Chromatography analysis (HPLC) ............................ 24 2.5.2.1 Types of HPLC ................................................................................................ 24 2.6 Gaps in knowledge ................................................................................................. 25 2.7 Hypotheses ............................................................................................................ 26 2.8 Objectives .............................................................................................................. 27 3.RESEARCH ............................................................................................................ 28 Abstract ................................................................ ........................................................ 29 3.1. Introduction ........................................................................................................... 29 3.2. Materials and methods .......................................................................................... 30 3.2.1. Preparation of marama paste and water extracts ................................................ 30 3.2.2. Descriptive sensory evaluation .......................................................................... 31 3.2.3. Evaluation of marama pastes and water extracts ............................................... 32 3.2.4. Colour measurements of marama bean pastes ................................................... 33 3.2.5. Determination of total phenolic content of marama water extracts ................... 33 3.2.6. Determination and quantification of individual phenolic compounds in water extracts of marama beans flours .................................................................................. 34 3.2.7 Determination of total saponins from marama beans ......................................... 33 3.2.8. Statistical analysis .............................................................................................. 37 3.3. Results ..................................................................................................................
Load more

Recommended publications
  • Add a Tuber to the Pod: on Edible Tuberous Legumes
    LEGUME PERSPECTIVES Add a tuber to the pod: on edible tuberous legumes The journal of the International Legume Society Issue 19 • November 2020 IMPRESSUM ISSN Publishing Director 2340-1559 (electronic issue) Diego Rubiales CSIC, Institute for Sustainable Agriculture Quarterly publication Córdoba, Spain January, April, July and October [email protected] (additional issues possible) Editor-in-Chief Published by M. Carlota Vaz Patto International Legume Society (ILS) Instituto de Tecnologia Química e Biológica António Xavier Co-published by (Universidade Nova de Lisboa) CSIC, Institute for Sustainable Agriculture, Córdoba, Spain Oeiras, Portugal Instituto de Tecnologia Química e Biológica António Xavier [email protected] (Universidade Nova de Lisboa), Oeiras, Portugal Technical Editor Office and subscriptions José Ricardo Parreira Salvado CSIC, Institute for Sustainable Agriculture Instituto de Tecnologia Química e Biológica António Xavier International Legume Society (Universidade Nova de Lisboa) Apdo. 4084, 14080 Córdoba, Spain Oeiras, Portugal Phone: +34957499215 • Fax: +34957499252 [email protected] [email protected] Legume Perspectives Design Front cover: Aleksandar Mikić Ahipa (Pachyrhizus ahipa) plant at harvest, [email protected] showing pods and tubers. Photo courtesy E.O. Leidi. Assistant Editors Svetlana Vujic Ramakrishnan Nair University of Novi Sad, Faculty of Agriculture, Novi Sad, Serbia AVRDC - The World Vegetable Center, Shanhua, Taiwan Vuk Đorđević Ana María Planchuelo-Ravelo Institute of Field and Vegetable Crops, Novi Sad, Serbia National University of Córdoba, CREAN, Córdoba, Argentina Bernadette Julier Diego Rubiales Institut national de la recherche agronomique, Lusignan, France CSIC, Institute for Sustainable Agriculture, Córdoba, Spain Kevin McPhee Petr Smýkal North Dakota State University, Fargo, USA Palacký University in Olomouc, Faculty of Science, Department of Botany, Fred Muehlbauer Olomouc, Czech Republic USDA, ARS, Washington State University, Pullman, USA Frederick L.
    [Show full text]
  • Estimated Burden of Fungal Infections in Namibia
    Journal of Fungi Article Estimated Burden of Fungal Infections in Namibia Cara M. Dunaiski 1,* and David W. Denning 2 1 Department of Health and Applied Sciences, Namibia University of Science and Technology, 13 Jackson Kaujeua Street, Windhoek 9000, Namibia 2 National Aspergillosis Centre, Wythenshawe Hospital and the University of Manchester, Manchester M23 9LT, UK * Correspondence: [email protected]; Tel.: +264 61 207 2891 Received: 30 June 2019; Accepted: 13 August 2019; Published: 16 August 2019 Abstract: Namibia is a sub-Saharan country with one of the highest HIV infection rates in the world. Although care and support services are available that cater for opportunistic infections related to HIV, the main focus is narrow and predominantly aimed at tuberculosis. We aimed to estimate the burden of serious fungal infections in Namibia, currently unknown, based on the size of the population at risk and available epidemiological data. Data were obtained from the World Health Organization (WHO), Joint United Nations Programme on HIV/AIDS (UNAIDS), and published reports. When no data existed, risk populations were used to estimate the frequencies of fungal infections, using the previously described methodology. The population of Namibia in 2011 was estimated at 2,459,000 and 37% were children. Among approximately 516,390 adult women, recurrent vulvovaginal candidiasis ( 4 episodes /year) is estimated to occur in 37,390 (3003/100,000 females). Using a low international ≥ average rate of 5/100,000, we estimated 125 cases of candidemia, and 19 patients with intra-abdominal candidiasis. Among survivors of pulmonary tuberculosis (TB) in Namibia 2017, 112 new cases of chronic pulmonary aspergillosis (CPA) are likely, a prevalence of 354 post-TB and a total prevalence estimate of 453 CPA patients in all.
    [Show full text]
  • Sensory and Nutritional Quality of Marama-Sorghum Composite Flours and Porridges
    SENSORY AND NUTRITIONAL QUALITY OF MARAMA-SORGHUM COMPOSITE FLOURS AND PORRIDGES By Eugénie Kayitesi Submitted in partial fulfilment of the requirements for the degree MSc (Agric) Food Science and Technology in the Department of Food Science Faculty of Natural and Agricultural Sciences University of Pretoria Pretoria, South Africa December 2009 © University of Pretoria DECLARATION I declare that the dissertation herewith submitted for the degree MSc (Agric) Food Science and Technology at the University of Pretoria, has not previously been submitted by me for a degree at any other university or institution of higher education. Eugenie Kayitesi ii DEDICATION In loving memory of my late mother Mrs. Murebwayire Agnes To my father Mr. Nkurunziza Francis and my Aunt Jane And to the Almighty God for the gift of life iii ACKNOWLEDGEMENTS • Dr. HL de Kock my supervisor for her guidance, encouragement, positive criticism throughout. Most of all thank you for believing in me. • Prof. A. Minnaar and Dr. K.G. Duodu my co-supervisors for their excellent supervision and guidance during the execution of this study. • Prof. Taylor, Prof. Buys and Dr. Emmambux, for their contribution to this study. • The government of Rwanda and European Union for financially supporting my studies. • Kigali Institute of Science and Technology for giving me the opportunity for further studies. • Biochemistry department and the Nutri-Lab (University of Pretoria) for amino acid, energy value and fatty acid analyses. • My family and friends for offering me support, encouragement and prayers during the course of this research. iv ABSTRACT Sensory and nutritional quality of marama-sorghum composite flours and porridges by Eugenie Kayitesi Supervisor: Dr.
    [Show full text]
  • THE NUTRIENT CONTENT of the MARAMA BEAN (Tylosema Esculentum), an UNDERUTILISED LEGUME from SOUTHERN AFRICA
    THE NUTRIENT CONTENT OF THE MARAMA BEAN (Tylosema esculentum), AN UNDERUTILISED LEGUME FROM SOUTHERN AFRICA DIANA L. MÜSELER1 and H.C. SCHÖNFELDT2 1Department of Chemistry, University of Namibia Private Bag 13301, Windhoek, Namibia 2Department of Consumer Science, University of Pretoria Pretoria 0002, South Africa ABSTRACT soft and reddish-brown when older. The small yellow flowers produce rounded, oblong pods which are at first pale-pink Keywords: Namibia, Botswana, marama bean, nutrient in colour, changing to apple-green, then to a dark purplish- content, legume pink and, finally, brown. Young pods of approximately 6 cm in length are light green, but ripen in late autumn, turning Nutrient analyses were performed on marama beans into brown woody pods with two or more chestnut-brown (Tylosema esculentum) from different locations in Namibia seeds inside (NAS, 1979). The pods usually contain two and Botswana and from three consecutive rainy seasons. seeds, but as many as six can be produced (Watt and Beyer The marama beans were roasted conventionally, as the Brandwijk, 1962). Because of its slimy texture and lack beans are seldom eaten raw. Results from this study show of flavour, the marama bean is seldom eaten raw (Rachie, that the roasted Namibian and Botswana marama beans 1979). The beans contain a trypsin inhibitor, but this contain high levels of protein. The fatty acids are unsaturated inhibitor’s activity is normally destroyed by heat (Bower et and 87% are a combination of oleic acid, linoleic acid and al., 1988). After roasting, the beans have a delicious nutty palmitic acid. The bean also contains significant amounts flavour that has been compared to roasted cashews.
    [Show full text]
  • DNA Barcoding to Promote Social Awareness and Identity of Neglected, Underutilized Plant Species Having Valuable Nutritional Properties
    Food Research International xxx (xxxx) xxx–xxx Contents lists available at ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres Review DNA barcoding to promote social awareness and identity of neglected, underutilized plant species having valuable nutritional properties Ausilia Campanaro, Nicola Tommasi, Lorenzo Guzzetti, Andrea Galimberti, Ilaria Bruni, ⁎ Massimo Labra ZooPlantLab, Department of Biotechnology and Biosciences, University of Milano-Bicocca, P.za Della Scienza 2, I-20126 Milan, Italy ARTICLE INFO ABSTRACT Keywords: It is estimated that about 7000 plant species and a large number of cultivars and varieties have been cultivated DNA barcoding for consumption in human history. However, < 0.5% of these currently provide the majority of human food Food Security energy needs worldwide (e.g., rice, wheat, maize, and potato). Global issues such as climate change, diffusion of fi Micronutrient de ciency pests, and resistance to agrochemical treatments are posing great concern about the sustainable cultivation of NUS these major staples, especially in equatorial and tropical countries, such as Sub Saharan Africa. In addition, most Sub Saharan Africa of these regions contain malnutrition and micronutrient deficiencies, and the sum of such problems create serious implications at social, political, and economic levels. A possible solution relies on the exploitation of plant biodiversity and particularly on the so-called NUS (Neglected and Underutilized Species). These plants are traditionally grown in their centres of origin and continue to be maintained by sociocultural preferences, however they remain inadequately documented and neglected by formal research and conservation programs. Although they are important in terms of micronutrients and the ability to grow in harsh conditions, these species are falling into disuse due to agronomic, genetic, economic, and cultural reasons.
    [Show full text]
  • Fungal Diseases Occurring on Trees of Namibia
    Chapter 7 Fungal Diseases Occurring on Trees of Namibia Percy M. Chimwamurombe Additional information is available at the end of the chapter http://dx.doi.org/10.5772/62596 Abstract During the past few years, disease symptoms in many Acacia trees in the Windhoek Mu‐ nicipality area and the rest of Namibia have been observed. This observation triggered the investigation of phytopathological aspects that are reported in this chapter. The im‐ portance of indigenous trees of the Namibia flora is apparent considering that Namibia has two old deserts within its borders: the Namib Desert and the Kalahari Desert. Nam‐ bia’s tourism and meat industry are dependent on the indigenous trees of Nambia flora. The trees are the primary source of vegetation land cover (attracting tourists), and they provide browsing food matter to domestic livestock and wild animals (sources of meat). Hence, it is important to ensure that a healthy vegetation is maintained in this area.. This survey is the first dedicated step to find ways of protecting them from disease-causing agents. The aim of this survey is to investigate the possible causes of disease symptoms in trees. It is important to understand the biology of the pathogenic agents to propose a pos‐ sible method to control the diseases. The survey involved sampling leaves, stems and roots from dying trees that show symptoms such as branch girdling, gum oozing and de‐ foliation, suspicious general twig wilting and die-back. The survey was carried out in pla‐ ces where symptoms were observed. The tree surveys were done on Aloe zebrina, Tylosema esculentum, Syzygium and Acacia species.
    [Show full text]
  • Tylosema Esculentum L.), a Tuber-Producing Underutilized African Grain Legume
    Symbiosis, 27 (1999) 269-277 269 Balaban, Philadelphia/Rehovot Assessment of Symbiotic Nitrogen Nutrition in Marama Bean (Tylosema esculentum L.), a Tuber-Producing Underutilized African Grain Legume F.D. DAKORAl*, D.W. LAWLOR2, and K.P. SIBUGA3 1 Botany Department, University of Cape Town, Private Bag, Rondebosch 7701, South Africa, Fax. +27-21-650 4041, E-mail. [email protected]; 2 Physiology and Biochemistry Department, IACR, Rothamsted, United Kingdom; and 3Department of Crop Science, Sokoine University, Morogoro, Tanzania Received May 1, 1999; Accepted October 1, 1999 Abstract Marama bean (Tylosema esculentum L.) is a legume indigenous to Southern Africa and produces protein-rich seed and tubers with potential for use as human food and animal fodder. The source of N used by the plant has been assessed. Field surveys combined with inoculation studies using rhizosphere soils and compost under different conditions show that marama bean does not have nodules or nodulate. Values from analysis of N isotope ratios (15N/ 14N and 1)15N values), which indicate whether N is obtained from inorganic sources in the soil or from symbiotic fixation of atmospheric N2 by Rhizobium bacteria, ranged from 6.8 to 8.8%0 (7.9±0.6%0) for shoots, 5.9 to 9.8%0 (7.9±1.6%0) for tubers and 8.05 to 10.12%0 (8.96±0.87%0) for seeds of plants sampled from the field at Roodeplaat near Pretoria, South Africa. Plants from Sandveld Research Station near Goubabis, Namibia, had mean values of 5.9±0.3%0 for shoots, 7.0±0.06%0 for tubers and 5.3%0 for seeds.
    [Show full text]
  • Bean Variety “Kablanketi” Story by Professor Susan Nchimbi Msolla
    No. 1 2013 Bean variety “Kablanketi” story by Professor Susan Nchimbi Msolla Highlights Sokoine University of Agriculture (SUA) TANZANIA—Origins: Ka- PhD student Luseko blanketi is believed to have been introduced in Tanzania from Malawi as long Chilagane describes his ago as 1948 by Tanzanians returning from the gold mines in Johannesburg in research journey (Page South Africa. In those years, men from Southern parts of Tanzania (Mbeya, 3) Rukwa, Ruvuma and Iringa regions) used to go to South Africa to be employed DNA marker discov- in gold mines. Most of them left their families behind, who remained engaged ery (Page 4) in agriculture. Laboratory hints and When the men came back to Tanzania, they often brought with them money tips (Page 4) together with other things such clothes, a radio and kitchen utensils, just to mention a few. Since Awards in 2012-2013 they'd left their wives and children back at home cultivating their fields, sometimes they also (Page 6) brought back seeds of various crops, hoping they would grow well back in their homeland. Recent publications by According to two elderly men Mr.Mboneshe Mwashuya (almost 98 years old) and Mr. Tuloline KT funded projects or Mwalyemba (88 years old) from Ivwanga village in Mbozi district, the seeds brought included those students (Page 6) of bean, and Kablanketi was one of the types they brought. This type of bean seed was collected from a town known as Salima in Malawi, since on their way back to southern Tanzania they had to pass through Malawi (Figure 1). Ini- tially, this variety was called Namawula, the name of the tree which has a grey mottled bark, resembling the colour of the seed of this variety.
    [Show full text]
  • Incredibles: a Festival of Food, Making the Connection Between Crops and Wild Plant Diversity
    ISSUE 24 JANUARy – June 2013 ISSN 1475-8245 Thes Internationala Newsletterma of the Partners of the Millennium Seedr Banka Partnership www.kew.org/msbp/samara IncrEdibles: a festival of food, making the connection between crops and wild plant diversity By Morvah George, Crop Wild Relatives Project Assistant, MSBP This summer and autumn, Kew celebrates the amazing bounty of the plant world, inviting visitors to experience first-hand a selection of the 12,000 species we can feast on. This festival has been named “IncrEdibles: a voyage through surprising edible plants”. The festival will showcase the sheer number of edible plants growing in the Gardens. Visitors will be inspired to broaden their relationship with what they eat, by taking part in or observing the banquet of offerings that make up this fantastic festival. Whether they want to be part of a giant fruit salad installation by hiring a fruit inspired boat, stroll around a floating pineapple on the Palm House Pond, travel the globe in our global kitchen garden, join a tea party with a twist, bask in a picnic garden, or attend incrEdibly interesting talks and workshops, there is something for the whole family to get their teeth into. Running until November 2013, the festival will comprise a range of activities and horticultural displays that will engage visitors with the world of edible plant diversity. Highlights include: • The Tutti Frutti Boating Lake – Kew’s Palm House Pond has been transformed into a giant fruit salad boating lake and participatory artwork, the centre piece of which is a floating pineapple island, a symbol of Kew’s extensive bromeliad collection.
    [Show full text]
  • Download This Article As
    Int. J. Curr. Res. Biosci. Plant Biol. 4(11), 106-145 (2017) International Journal of Current Research in Biosciences and Plant Biology Volume 4 ● Number 11 (November-2017) ● ISSN: 2349-8080 (Online) Journal homepage: www.ijcrbp.com Review Article doi: https://doi.org/10.20546/ijcrbp.2017.411.012 Diversity of Potential Orphan Plants in Health Management and Climate Change Mitigation from Bahraich (Uttar Pradesh), India T. P. Mall* Postgraduate Department of Botany, Kisan PG College, Bahraich-Uttar Pradesh, India *Corresponding author. A bs t r ac t Article Info Crop species which are adapted to hot and dry climates will become increasingly Accepted: 31 October 2017 important as the world worms. The Krikhouse Trust* supporting research and education in Available Online: 06 November 2017 the biological Sciences is devoted for agricultural crop improvement for the relief of poverty, with a focus on legumes. The trust has supported research on legumes because of their importance in providing high quality protein in the diets of resource-poor farmers. K e yw or ds Among these crops are many stress tolerant legume species found in India and Africa, Climate change mitigation which are relatively minor and neglected crops. A new programme called ―Stress Tolerant Ethno-botanical Orphan Legumes‖ (STOL) for KT aims to support systematic studies of their potential to Ethno-medicinal potential address the loss of agricultural productivity in areas of the globe that are suffering the Orphan legumes greatest climate stresses. There are clear signs that climate change is already having severe effects on the agriculture where several crops are failing as result of the changed climate.
    [Show full text]
  • Marama Bean Microbiome Function Exploration and Future Development Design
    MARAMA BEAN MICROBIOME FUNCTION EXPLORATION AND FUTURE DEVELOPMENT DESIGN by YIWEN DENG Submitted in partial fulfillment of the requirements for the degree of Master of Science Department of Biology CASE WESTERN RESERVE UNIVERSITY August, 2020 CASE WESTERN RESERVE UNIVERSITY SCHOOL OF GRADUATE STUDIES We hereby approve the thesis of Yiwen Deng candidate for the degree of Master of Science Committee Chair Karen Abbot Committee Member Christopher Cullis Committee Member Jean Moriuchi Committee Member Leena Chakravarty Date of Defense July 8, 2020 *We also certify that written approval has been obtained for any proprietary material contained therein. Contents Abstract ...................................................................................................................................... 4 2.Background.............................................................................................................................. 6 2.1 The Marama Bean ............................................................................................................. 6 2.2 Constraints on soybean production and current chemical fertilizer ..................................... 9 2.3 Soil microbes and Microbial fertilizer.............................................................................. 11 2.4 Support for identifying and using microbiome supplements ............................................. 14 2.5 Current microbial fertilizer companies............................................................................. 15 2.6 Characterization
    [Show full text]
  • The Marama Bean Composition & Potential
    university of copenhagen THE MARAMA BEAN COMPOSITION & POTENTIAL PhD Thesis by Mette Holse | 2012 THE MARAMA BEAN COMPOSITION & POTENTIAL PhD Thesis # 2012 Mette Holse University of Copenhagen # Faculty of Science# Department of Food Science # Quality & Technology Rolighedsvej 30 # 1958 Frederiksberg C # Denmark Title THE MARAMA BEAN COMPOSITION & POTENTIAL Submission January 20th 2012 Defence March 22nd 2012 Supervisors Associate Professor Åse Hansen Professor Søren Balling Engelsen Associate Professor Mikael Agerlin Petersen. All from Quality and Technology, Department of Food Science Faculty of Science, University of Copenhagen, Denmark Opponents Associate Professor Birthe Pontoppidan Møller Jespersen (Chairman) Department of Food Science, Faculty of Science, University of Copenhagen, Denmark Associate Professor Henning Høgh Jensen Department of Environmental Science, Aarhus University, Denmark Associate Professor Hélène Nieuwoudt Institute for Wine Biotechnology, Faculty of AgriSciences, Stellenbosch University, South Africa Illustrations Cover illustration by Jeppe Kuld, kuldgrapixTM (picture: a cup of marama beans, by Margarida Dias Lima de Faria, Instituto de Investigação Científica Tropical (IICT), Portugal) Picture on second cover page: marama beans formed as Africa, by PhD Walter Chingwaru Pictures on pages between publications by Margarida Dias Lima de Faria, IICT, Portugal PhD Thesis # 2012 © Mette Holse ISBN: 978-87-7611-475-6 Printed by SL Grafik, Frederiksberg C, Denmark Preface Preface This PhD project has been carried out in the research group Quality & Technology (Q&T) at the Department of Food Science, Faculty of Science, University of Copenhagen. The work has been sponsored partly by the EU funded project, MARAMA II, and partly by the Research School for Organic Agriculture and Food Systems (SOAR). The project has been supervised by Associate Professor Åse Hansen, Professor Søren Balling Engelsen and Associate Professor Mikael Agerlin Petersen.
    [Show full text]