vigna aconitifolia/carbohydrate

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Carbohydrate partitioning in relation to whole plant production and water use of Vigna unguiculata (L.) Walp.

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Increases in plant biomass are mainly a balance between growth of new leaves and growth of new roots, the new leaves having positive feedback upon the production process and the new roots having positive feedback upon the plant water status. Control of both opposing processes with respect to biomass

Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial.

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Plant origin, processing, and domestic preparation may affect the postprandial glycemic response (PGR) of starchy foods. The objective of this study was to examine the possibility of integrating domestically cooked non-cereal starchy foods commonly consumed in Northeast Asia into glycemic management

Valorizing guava (Psidium guajava L.) seeds through germination-induced carbohydrate changes.

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Guava seeds are produced as a waste product by the guava processing industry. Their high carbohydrate contents may suit the carbohydrate needs of the feed sector but their high dietary fiber content limits their feed value. The feed values of fruit seeds can be improved through germination, which

Free cyclitol, soluble carbohydrate and protein contents in Vigna unguiculata and Phaseolus vulgaris bean sprouts.

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Seeds sprouts have been used as a good source of basic nutrients and nutraceutical compounds. The high nutritional value of seeds derives from the deposition of compounds during development. However some of these molecules are used in metabolic processes like germination, which leads to a

Carbohydrate profile and starch digestibility of newly released high yielding moth bean (Phaselous aconitifolius Jacq.) varieties as affected by microwave heating and pressure cooking.

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Seeds of 3 newly released moth bean (Phaselous aconitifolius Jacq.) varieties ('Jwala', 'RMO 225' and 'RMO 257') and 1 local variety of moth bean were pressure cooked and microwave oven cooked to find out the comparative effect of heating on total soluble solids (TSS), reducing sugars, non-reducing

Extraction and characterization of low molecular weight bioactive carbohydrates from mung bean (Vigna radiata).

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Due to the great interest in obtaining natural bioactive carbohydrates to be used as functional ingredients, a selective microwave assisted extraction (MAE) method was optimized to ensure the exhaustive extraction of inositols and α-galactooligosaccharides (α-GOS) from mung bean. Thereafter, a

Glycaemic index of conventional carbohydrate meals.

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The glycaemic index (GI) and the triacylglycerol response were measured in thirty non-insulin-dependent diabetes mellitus patients given 50 g portions of five different conventional Indian meals containing semolina (Triticum aestivum) cooked by two different methods, or combinations of semolina and

Effect of domestic processing and cooking methods on the carbohydrate contents of newly released moth bean (Phaseolus aconitifolius Jacq.) cultivars.

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Three newly high yielding cultivars, Jwala, RMO 225 and RMO 257, together with one local variety commonly used by the farmers of the area were studied.

Contents and digestibility of carbohydrates of mung beans (Vigna radiata L.) as affected by domestic processing and cooking.

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Effects of common processing and cooking methods on sugar and starch contents and starch digestibility (in vitro) of mung bean (Vigna radiata L.) were investigated. Soaking reduced the level of total soluble sugars, reducing sugars, non-reducing sugars and starch and improved starch digestibility,

[Nutritional and taste properties of canned cowpeas (Vigna unguiculata (L.) Walp). I. Effect of the canning process].

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The effects of canning in brine on cowpea quality (Vigna unguiculata (L.) Walp) were determined. Beans were steamed-blanched at 100 degrees C for 2 minutes, and then canned and autoclaved at 121 degrees C for 10 minutes. These samples were compared to home-cooked cowpea samples through

A protein with amino acid sequence homology to bovine insulin is present in the legume Vigna unguiculata (cowpea).

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Since the discovery of bovine insulin in plants, much effort has been devoted to the characterization of these proteins and elucidation of their functions. We report here the isolation of a protein with similar molecular mass and same amino acid sequence to bovine insulin from developing fruits of

Ageing-induced changes in nutritional and anti-nutritional factors in cowpea (Vigna unguiculata L.).

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This study examined the role of seed ageing in the control of anti-nutritional factors in cowpea (Vigna unguiculata L.). In differently aged seeds of three cultivars of V. unguiculata (V240, V78 and V585), germination ability and vigour were studied. Effort was also made to assay

In-silico based identification and functional analyses of miRNAs and their targets in Cowpea (Vigna unguiculata L.).

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Cowpea (Vigna unguiculata L.) is an important leguminous plant and a good diet due to presence of carbohydrate and high protein contents. Currently, only few cowpea microRNAs (miRNAs) are reported. This study is intended to identify and functionally analyze new miRNAs and their targets in

Development stage, storage temperature and storage duration influence phytonutrient content in cowpea (Vigna unguiculata L. Walp.).

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Cowpea (Vigna unguiculata) plays an important role in sustainable food security and livelihood improvement in Sub-Saharan Africa (SSA). The crop is rich in phytonutrients and minerals, which are key in solving malnutrition and hunger crisis, a major challenge in SSA. However, physiological status,

Comparative transcriptome analyses of adzuki bean weevil (Callosobruchus chinensis) response to hypoxia and hypoxia/hypercapnia.

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Stored product insects show high adaption to hypoxia and hypercapnia, but the underlying mechanism is still unclear. Herein, a comparative transcriptome on 4th adzuki bean weevil (Callosobruchus chinensis) instar larvae was studied to clarify the response mechanisms to hypoxia (HA) and

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