Effects of cooking on antinutrients and antioxidant properties of different accessions of winged bean (Psophocarpus tetragonolobus)

Oluba O.M., . and Awakan O.J., . and Maimako R.F., . and Olaniran A.F., . and Olasunkanmi O.P., . Effects of cooking on antinutrients and antioxidant properties of different accessions of winged bean (Psophocarpus tetragonolobus). pp. 204-209. ISSN 2550-2166

Bacterial cellulose is an exopolysaccharide that has a higher level of purity compared to cellulose from plants. Bacterial Cellulose (BC) is widely used for various uses so that it requires certain initial conditions one of which is thickness. During the fermentation process cellulose will be secreted into the medium to form BC sheets and visually visible over the time period. The aim of this research was to study the relationship between variables that influence during the fermentation and to fit the kinetic model of the BC thickness formation using image processing approach during the fermentation process. A USB camera was placed in front of the fermenter to capture the formation of BC thickness. Python programming language was used to process the image and calculated the thickness of the BC sheet from the beginning to the end of the fermentation process. Several supporting parameters were observed by placing the turbidity pH and medium temperature sensors. Observations were made in real time with a range of data collection every 15 mins during fermentation. The highest correlation value was obtained from the relationship between time and thickness. The fermentation process is divided into 2 clusters a change in cluster occurs at the 61st hour. The model that describes the relationship between time and thickness was the Gompertz model.

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Abstract

Bacterial cellulose is an exopolysaccharide that has a higher level of purity compared to cellulose from plants. Bacterial Cellulose (BC) is widely used for various uses so that it requires certain initial conditions one of which is thickness. During the fermentation process cellulose will be secreted into the medium to form BC sheets and visually visible over the time period. The aim of this research was to study the relationship between variables that influence during the fermentation and to fit the kinetic model of the BC thickness formation using image processing approach during the fermentation process. A USB camera was placed in front of the fermenter to capture the formation of BC thickness. Python programming language was used to process the image and calculated the thickness of the BC sheet from the beginning to the end of the fermentation process. Several supporting parameters were observed by placing the turbidity pH and medium temperature sensors. Observations were made in real time with a range of data collection every 15 mins during fermentation. The highest correlation value was obtained from the relationship between time and thickness. The fermentation process is divided into 2 clusters a change in cluster occurs at the 61st hour. The model that describes the relationship between time and thickness was the Gompertz model.

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Item Type:	Article
AGROVOC Term:	Winged bean
AGROVOC Term:	Psophocarpus tetragonolobus
AGROVOC Term:	Antioxidants
AGROVOC Term:	Legumes
AGROVOC Term:	Food processing
AGROVOC Term:	Experiments
AGROVOC Term:	Sampling
AGROVOC Term:	Data analysis
AGROVOC Term:	Analysis of variance
AGROVOC Term:	Nutritional status
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10781

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