Evidence map›Paper›PMID 37609486›Full record

ArticleFrontiers in nutrition2023

Effect of variety and malting conditions on proteolytic activity, free amino nitrogen, and soluble protein contents of two maize varieties (

Stephano Tambo Tene, Oluwafemi Ayodeji Adebo, Derek Tantoh Ndinteh, Anthony Olusegun Obilana, Hermann Arantes Kohole Foffe, Justine Odelonne Kenfack, Michael Hermann Kengne Kamdem, Julie Mathilde Klang, Hilaire Macaire Womeni

Abstract read
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In one paragraph

Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Stephano Tambo TeneResearch Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon.
Oluwafemi Ayodeji AdeboDepartment of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg Doornfontein Campus, Johannesburg, Gauteng, South Africa.
Derek Tantoh NdintehCentre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg Doornfontein Campus, Johannesburg, Gauteng, South Africa.
Anthony Olusegun ObilanaDepartment of Food Science and Technology, Cape Peninsula University of Technology, Bellville, South Africa.
Hermann Arantes Kohole FoffeResearch Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon.
Justine Odelonne KenfackResearch Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon.
Michael Hermann Kengne KamdemCentre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg Doornfontein Campus, Johannesburg, Gauteng, South Africa.
Julie Mathilde KlangResearch Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon.
Hilaire Macaire WomeniResearch Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Introduction: The utilization of sprouted meals in beer production and enhancing the physicochemical properties of supplementary foods is widespread in Africa. This work aimed to determine the influence of soaking, germination, maturation and variety conditions on the physicochemical properties, proteolytic activity, free amino nitrogen (FAN) and soluble protein contents of Methods: To achieve this, the central composite design (CCD) was used for the optimization of five parameters, namely soaking time (18-42 h), plant salt concentration (0.5-1.2%), soaking temperature (25-41°C), sprouting time (80-195 h) and ripening time (17.50-42 h), and following dependent variables were investigated: proteolytic activity, FAN content and soluble protein. Optimal samples flours obtained were then subsequently subjected to physicochemical and functional analysis. Results: The analysis of results showed that the linear, interactive and quadratic effects of the factors significantly ( Conclusion: As a result, the optimal flours of these two maize varieties could be applied in the formulation of supplementary foods, bakery products and beer by industrialists.

Indexed as

Atp-YCoca-srFANgerminationmaturationproteolytic activitysoakingsoluble protein

Identifiers

PMID37609486
PMCPMC10440425

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.