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Previously we have shown that rats fed a diet containing raw peanut meal as the sole source of protein exhibited alterations in enzyme activity and composition of certain organs. To determine the effects of isolated peanut lectin on body growth and on the intestines, experiments were carried out in weanling, male, Sprague-Dawley rats fed a casein diet incorporated with purified peanut lectin at three levels, 0.004, 0.04, and 0.2% for 23 days. Body weight gain was normal with all three diets. In rats fed the 0.004 and 0.04% peanut lectin, there were no changes in any of the small intestinal mucosal parameters under study. However, in rats consuming the 0.2% peanut lectin diet, the proximal, mid, and distal third regions of the small intestines all showed marked increases in mucosal weight, protein, and DNA contents, but without altered villus morphology. Of the 3 brush border enzymes studied, namely maltase, gamma-glutamyltranspeptidase, and alkaline phosphatase, none was altered in activity in any region, suggesting that microvillus integrity was normal. These results are similar to the reported actions of red kidney bean lectin on the intestines. We conclude that peanut lectin at up to 0.2% of the diet does not inhibit food intake or growth of weanling rats and is apparently trophic for all areas of the small intestines.

Animal blood globin powder and blood plasma concentrate prepared from cattle blood, were incorporated, along with modified whey solids, hydrolyzed cereal solids, butter, cellulose gum and water into heat processed cheese-like emulsions. Globin protein in the emulsion ranged from 12.2 to 16.4% while the plasma protein range was from 1.8 to 6.2%. The ingredients were blended while the pH was being raised to pH 6.8 and the mixtures were processed at 116 C for 15 min. Texture profile parameters of hardness, springiness and cohesiveness were evaluated. Increased globin protein concentration decreased springiness and cohesiveness. Hardness apparently was maximal at an approximate globin/plasma protein ratio of 5:1.

Chlorine gas was used to treat aflatoxin B1 (AFB1). The time-related exposure study showed that 4 ml (15 mg) pure chlorine gas caused about 90% destruction of 100 micrograms AFB1 within 10 min, at standard temperature and pressure. Four fluorescent reaction products were produced, two of which were identified as 8,9-dichloro-AFB1 and 8,9-dihydroxy-AFB1 (diol). The use of [14C]AFB1 confirmed the 90% destruction of the compound by chlorine gas. An increased destruction of AFB1 also occurred when an increased amount of chlorine gas was used. The mutagenic activity of the AFB1 sample treated for 10 min was reduced to about 5% of the untreated control using the Salmonella typhimurium strain TA98 in the presence of a rat-liver S-9 mix. A similar time-related reduction in AFB1 toxicity after chlorine treatment was also achieved using the chicken embryo toxicity assay.

Effects of oven and microwave roasting on aflatoxin-contaminated peanuts were studied. In artificially contaminated peanuts, oven-roasting for 30 min at 150°C or microwave-roasting for 8.5 min at 0.7 kW were equally effective in destroying 30 to 45% of AFB 1 . Analysis was performed by the Best Food method followed by thin-layer chromatography and densitospectrometry. In naturally contaminated peanuts, both oven- and microwave-roasting were equally effective in destroying 48 to 61% of AFB 1 and 32 to 40% of aflatoxin G 1 (AFG 1 ).

The mechanical characteristics of the texture profile of Kent mango and Loring, Redskin and Suwannee peach fruits were determined. Irradiation at 150 or 300 krad as well as storage at 20°C decreased all of the measured parameters with the exception of mango cohesiveness which increased during storage. Hardness, gumminess and chewiness of irradiated Loring peaches reflected the sensory hardness ratings to a greater extent than did the puncture or shear forces.

Steam-peeled unprocessed potatoes showed the least hardness, gumminess, and resistance to shear or to compression forces in comparison to those peeled by lye or by abrasion. Fracturability values were greater than hardness values for the unprocessed potatoes, while the reverse was true for processed potatoes. Processed lye-peeled potatoes showed the greatest amount of cohesiveness and gumminess, and required the largest forces to shear or compress. The peeling method had no observed effect on adhesiveness values of processed potatoes. Texture profile parameters as well as resistance to shear or compression forces, and sensory hardness ratings increased during storage of processed potatoes. Steam and lye-peeled potatoes were more preferred organoleptically than abrasion-peeled potatoes.