Pulse proteins: Processing, characterization, functional properties and applications in food and feed

To explore the potentiality of cereal brans for preparation of fiber enriched pasta, various cereal brans (Wheat, Rice, Barley and Oat) were added at 0, 5, 10, 15, 20 and 25 per cent to durum wheat semolina. The effect of cereal bran enrichment on the colour, cooking, sensory quality and shelf life of enriched pasta was assessed at ambient temperature. Pasta prepared with added fiber at 25 per cent level had the highest protein and dietary fiber content as compared to control. Enrichment with variable fiber sources improved the brightness of pasta, as colour of pasta enhanced significantly. Addition of cereal brans resulted an increase in the water absorption and cooking losses of pasta. This effect was dependent on the level and type of cereal brans. Significant correlation (r = 0.80) was obtained between water absorption and volume expansion in all types of bran enriched pasta. At 25 per cent level of supplementation, maximum solids were leached into cooking water. Bran enriched pasta required less cooking time for complete gelatinization of starch. Increasing level of cereal brans had significantly affected the overall acceptability of enriched pasta. Cooking quality of pasta remained constant during storage. Non significant effect of storage was found on water activity, free fatty acids. Enriched pasta (15 per cent level of wheat, rice and oat bran and 10 per cent barley bran) was highly acceptable upto 4 months of storage with respect to quality.

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Functional properties of pasta enriched with variable cereal brans

Spaghetti was made from semolina, containing 5% to 30% milled flours of green pea, yellow pea, chickpea, and lentil, respectively. Physical-chemical characteristics and descriptive sensory and consumer acceptance characteristics were measured. Spaghetti containing legume flours darkened the spaghetti (P < 0.05) but did not affect the cooked weight significantly. Cooking loss and firmness increased with an increase in legume flour content. Trypsin inhibitor activity (TIA/g) was significantly reduced after cooking. Descriptive intensity analysis showed that the firmness, pulse flavor, and color intensity of the pasta products increased with the increase in the percentages of legume flour fortification up to 30%, whereas the intensity of the shiny appearance, elasticity, and overall quality decreased. Consumers preferred control spaghetti (without legume additives) more than the spaghetti containing legume flours and they slightly liked the spaghetti with 15% lentil or green pea and the spaghetti with 20% chickpea or yellow pea.

Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours

A 5-year-old girl with peanut sensitivity experienced urticaria and angioedema after ingesting a spaghetti-like pasta fortified with sweet lupine seed flour. The pasta was extracted and used in immunologic studies in patients with peanut sensitivity to determine whether such individuals are at similar risk. Results of skin prick tests with the lupine pasta extract were positive in five of seven subjects; these patients also reported a history of adverse reactions to green peas. In direct RAST studies IgE binding from pooled sera from patients with peanut sensitivity to the lupine pasta extract was 7 times that of a nonallergic control serum, and individual serum samples demonstrated binding from 1 to 6 times that of the negative control. Direct RAST studies of lupine seed flour with serum samples from patients with peanut allergy demonstrated IgE binding 1 to 11 times that of the negative control. Immunoblotting studies of electrophoretically separated pasta extract and lupine seed flour proteins showed IgE-binding protein bands at approximately 21 kd and in the range of 35 to 55 kd molecular weight. We conclude that some peanut-sensitive patients may be at risk for adverse reactions to lupine. (J ALLERGYCLINIMMUNOL1994;94:167-72.)

Adverse reaction to lupine-fortified pasta

From the view of routing protocols in underwater sensor networks (UWSNs), the presence of communication void, where the packet cannot be forwarded further using the greedy mode, is perhaps the most challenging issue. In this paper, we review the state of the art of void-handling techniques proposed by underwater geographic greedy routing protocols. To this, we first review the void problem and its negative impact on the category of the geographic greedy routing protocols, which does not entail any void recovery technique. It is followed by a discussion about the constraints, challenges, and features associated with the design of void-handling techniques in UWSNs. Afterward, currently available void-handling techniques in UWSNs are classified and investigated. They can be classified into two main categories: 1) location-based and 2) depth-based techniques. The advantages and disadvantages of each technique along with the recent advances are then presented. Finally, we present a qualitative comparison of these techniques and also discuss some possible future directions.

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Void-Handling Techniques for Routing Protocols in Underwater Sensor Networks: Survey and Challenges

The main aim of any ad-hoc network routing protocol is to meet the challenges of the dynamically changing topology and establish a correct and an efficient communication path between any two nodes with minimum routing overhead and bandwidth consumption. The design problem of such a routing protocol is not simple since an ad hoc environment introduces new challenges that are not present in fixed networks. A number of routing protocols have been proposed for this purpose like Ad Hoc On Demand Distance Vector (AODV), Dynamic Source Routing (DSR), Destination- Sequenced Distance Vector (DSDV). In this paper, we study and compare the performance of the following three routing protocols AODV, DSR and DSDV. NCTUns 4.0 is used to study the relative performance of the routing protocols according to different criteria. The notable point of our analysis is that, it is based on varying number of nodes in the ad hoc network.

Performance Comparison of On-Demand and Table Driven Ad Hoc Routing Protocols Using NCTUns

Shelf life stability of spaghetti fortified with legume flours and protein concentrates

the backbone of semantic web is ontology. In this paper we demonstrate the construction of ontology in education domain. We have constructed a course ontology which contains the complete details regarding various courses offered by the university. Course ontology can be used as a guide by the students for selecting a future course depending on their existing qualification. Course ontology is constructed using Protege 4.0 alpha tool.

Creation of Ontology in Education Domain

The communication range of devices within a mobile ad hoc network is inherently restricted. One way of enhancing the communication range of a mobile ad hoc network, is to interconnect it to a wired network like the internet, thus forming a heterogeneous wired cum wireless network. This interconnection also enables mobile nodes to access internet services, and is achieved through gateways. Mobile nodes in the ad hoc network need to discover and register with a gateway in order to obtain Internet connectivity. Gateway discovery mechanisms called proactive, reactive and hybrid exist to enable mobile nodes to register with internet gateways. In the recent times, few optimizations have been proposed to the existing gateway discovery mechanisms in order to make gateway discovery by mobile nodes efficient. In this paper, we present a detailed survey of the state of the art in gateway discovery and selection mechanisms.

/pdf/a-survey-of-adaptive-gateway-discovery-mechanisms-in-3sgxjqe6cp.pdf

A Survey of Adaptive Gateway Discovery Mechanisms in Heterogeneous Networks

There has been a massive growth in wireless communications in recent years. Access to the Internet via wireless communication devices has become an important issue due to the trend of an all-IP network in the 4G wireless networks. One such wireless technology gaining popularity is Wireless Mobile ad hoc Network, which is an infrastructure-less, autonomous, stand alone and self organizing network. It can be simply and flexibly deployed in almost any environment. However it has limited wireless coverage and limited connectivity. With the integration of MANET routing protocol and IP protocol, Internet connectivity to the MANET nodes can be achieved. Solutions to the integration problem, introduce an intermediate entity with hybrid mechanisms enabling it to connect to two different networks. In this paper, an extended DSDV protocol, named as Efficient DSDV (Eff-DSDV) protocol is used to provide bidirectional connectivity between ad hoc nodes and the hosts in the Infrastructure-based networks like Internet. The proposed framework uses one of the ad hoc hosts known as Mobile Internet Gateway (MIG) to act as a bridge between the two networks. The detailed performance comparison has been made between the proposed approach using Eff-DSDV routing protocol and the existing integration strategies. The simulation results shows that the performance of the proposed strategy using Eff-DSDV is superior to the existing integration strategies.

Khaleel Ur Rahman Khan

Papers

Performance Comparison of On-Demand and Table Driven Ad Hoc Routing Protocols Using NCTUns

Shelf life stability of spaghetti fortified with legume flours and protein concentrates

Creation of Ontology in Education Domain

A Survey of Adaptive Gateway Discovery Mechanisms in Heterogeneous Networks

An efficient integrated routing protocol for interconnecting mobile ad hoc networks and the internet