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Journal articles on the topic 'Groundnut seed properties'

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Published: 4 June 2021
Last updated: 10 February 2022

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1

Nyau, Vincent, Lukonde Mwelwa-Zgambo, Taonga Chirwa-Moonga, Dorothy Nthani, Shiv Prakash, Jerry Rodrigues, and Jill Farrant. "Some Nutritional and Physical Properties of Different Zambian Market Classes of Bambara Groundnut (Vigna subterranea)." Journal of Food Research 9, no. 1 (December 7, 2019): 34. http://dx.doi.org/10.5539/jfr.v9n1p34.

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Selected nutritional and physical properties of the two commonly cultivated Zambian market classes of Bambara groundnut (red and brown) were investigated to establish their end-user traits. Nutritional (essential amino acids, proximate and mineral compositions) and physical (hydration capacity, hydration index, swelling capacity, swelling index and 100 seed mass) properties were investigated using established standard methods. All the essential amino acids were present in both the red and brown Bambara groundnuts. The highest amount was recorded for leucine (9.7 g/100g protein) in the brown Bambara groundnut and least for methionine (1.2 g/100g protein) in the red market class. All the essential amino acids except methionine in the brown Bambara groundnut market class were above the recommended WHO/FAO provisional requirements for children (2 – 5 years) and adults. The crude protein values ranged from 14.62-18.55 g/100g, total ash (4.21 – 4.29 g/100g), crude fibre (2.79 – 5.33 g/100g), fat (6.28 – 6.54 g/100g), moisture (8.95 – 9.13 g/100g) and carbohydrate (59.23 – 60.34 g/100g). Potassium was found to be the most concentrated mineral in both market classes, followed by phosphorous, magnesium and calcium, while lead, mercury and arsenic were not detected. The swelling capacity, swelling index, hydration capacity, and hydration index of the two market classes of Bambara groundnuts were not significantly different, whereas their 100 seed mass was significantly different, with the brown recording the highest.
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2

Yol, E., and B. Uzun. "Influences of genotype and location interactions on oil, fatty acids and agronomical properties of groundnuts." Grasas y Aceites 69, no. 4 (October 5, 2018): 276. http://dx.doi.org/10.3989/gya.0109181.

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An enhanced adaptation to specific environmental conditions could provide higher seed quality and quantity from groundnuts. In this investigation, nine groundnut genotypes and two controls were evaluated for morphological and oil traits in two different Mediterranean locations. The traits of shelling percentage and pod yield indicated significant differences among the genotypes. The highest pod yield was observed for ACG 154 from the subsp. hypogaea var. hypogaea and ACG 107 from the subsp. fastigiata var. vulgaris in the locations of Adana and Antalya, respectively. The genotype ACG 154 also had about 60 g of 100-seed weight, which is desirable for commercial production as a Runner commercial type. Significant differences were recorded for oil yield, palmitic, oleic and linoleic acids in both locations among the genotypes studied. The groundnut genotypes were further evaluated with allele-specific PCR markers for possible SNP mutations in the ahFAD2A and ahFAD2B genes for high-oleic mutants. ACG 14, ACG 154 and ACG 156 had the mutant ahFAD2A allele, while no ahFAD2B allele mutation was found. The statistical model GGE bi-plot was used to identify the ideal and representative location for each genotype according to pod yield performance. The genotypes ACG 107 and ACG 116 presented the highest oil yield and were relatively stable across locations. Therefore, they should be evaluated as candidates for cultivar releases in the two studied climatic areas. In addition, the selected desirable genotypes in this study can be used as parents in hybridization programs to develop populations for future releases.
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3

Enwere, N. J., and Y. C. Hung. "Some chemical and physical properties of bambara groundnut (Voandzeia subterranea Thouars) seed and products." International Journal of Food Sciences and Nutrition 47, no. 6 (January 1996): 469–75. http://dx.doi.org/10.3109/09637489609031875.

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4

Ayoola, P. B., and A. Adeyeye. "Effect of Heating on the Chemical Composition and Physico - Chemical Properties of Arachis hypogea (Groundnut) Seed Flour and Oil." Pakistan Journal of Nutrition 9, no. 8 (July 15, 2010): 751–54. http://dx.doi.org/10.3923/pjn.2010.751.754.

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5

Supriyo, Agus, Sri Minarsih, and Budi Winarto. "Organic matter management for sustainable productivity of corn-groundnut cropping pattern on acid upland soils." E3S Web of Conferences 306 (2021): 04023. http://dx.doi.org/10.1051/e3sconf/202130604023.

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This study aims to conduct the organic management that sustain productivity of corn-groundnut sequential cropping on acid upland soil in South Kalimantan, Indonesia. Tanah Laut Regency is the target area for this conservation farming system. Furthermore, these areas havebeen identified potentially for food crop development The experiment was conducted Bumi Asih villages, Panyipatan sub district, Tanah Laut, South Kalimantan provinces. In 1994/1995 WS until 1995 DS. These area as a ultisol soil type and transmgiration areas. Randomized Complete Block Desgind (RCBD) with four replication, and plot size 10 m x 20 m. There were Six treatment consisted of O1(No Farm Yard Manure/FYM), organic matter remains incorporated in to the soil + Fertilizer 60 kg N + 35 kg P2O5 per ha; O2 (1 t FYM organic matter remains incorporated in to the soil + 120 kg N + 70 kg P2O5/ha); O3 (All organic matter remains incorporaed in to the soil + 2,5 t FYM/ha); O4 (as Treatment O3 + 5 t FYM/ha); O5 (as treatment O3 + 10 t FYM/ha) and O6 (as treatment O3 + 20 t FYM/ha). Corn cv Arjuna was planted with row spacing 200 cm x 20 cm; and intercrops with Groundnut cv Pelanduk with row spacing 25 cm x 20 cm during two seasons planting. Data were colect i.e some physical soil properties such as soil moisture; soil hardness; some chemical soil properties such as soil pH, Org-C; plant nutrient such plant nutrient content such as leaf of N; P; Ca and Mg contents.. Growth parameter i.e shoot dry weight and yield of corn and groundnut. Data colected were analyzed by Variant analyzis. Diferently among treatment were analyzed by DMRT.0.05.. ...The results showed that the increase ins oil pH due to highC-organd some nutrient contents such as N, P, Ca and P inleaf of corn were significantly affected during the last seasons by organic amendment. In terms of cultivation, organic matter increased the infestation of weeds.. The organic management with the highest application (20 tonnes.ha-1 FYM) in every season yielded up to four – five times for corn and 0.65 – 1.28 for groundnut compared to control/farmer practices (1.175 t dry seed/ha).
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6

Robert, Ubong Williams, Sunday Edet Etuk, Asuquo Iboh Ubong, Grace Peter Umoren, Okechukwu Ebuka Agbasi, and Zaidoon Taha Abdulrazzaq. "Thermal and mechanical properties of fabricated plaster of Paris filled with groundnut seed coat and waste newspaper materials for structural application." Epitoanyag - Journal of Silicate Based and Composite Materials 72, no. 2 (2020): 72–78. http://dx.doi.org/10.14382/epitoanyag-jsbcm.2020.12.

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7

Fadeyibi, Adeshina, Kehinde Raheef Adebayo, Taiye Mayowa Obafemi, Abiodun Samson Olubo, Rasheed Amao Busari, and Mohammed Gana Yisa. "Development and evaluation of biomass-based alternative charcoal." Journal of Agricultural Engineering 51, no. 3 (September 29, 2020): 161–68. http://dx.doi.org/10.4081/jae.2020.1032.

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Environmental issues resulting from production and application of wood charcoal can be addressed by using biomass briquettes as alternative. This research was undertaken to develop and evaluate briquette from jatropha, groundnut and melon seed residues. Samples of the briquette were formed from mixtures of 0.32-0.39 kg carbonised residues, 0.30-0.40 kg starch and 0.02- 0.04 kg water. Physical and mechanical properties of the briquette samples including calorific value, bulk density and breaking force were determined using standard methods. Box-Bekhen Design Methodology was used to determine the optimum briquette blend. The results showed that the optimal briquette blend gave values of 4711.87 kcal.kg–1 calorific value, 282.59 kg m–3 bulk density and 1.36 kN breaking force, with a desirability index of 61.5%. A comparative analysis of the properties of the optimal briquette with that of a wood charcoal indicates no significant difference (P<0.05). This implies that the briquette can serve as an alternative energy source for cooking in rural communities.
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8

Bulu, Y., O. Kekere, and B. Olabokunde. "Soil Chemical Properties and Interactive Effect of Livestock Manure and Variety on Growth, Yield, Seed Nutritional and Proximate Compositions of Groundnut (Arachis hypogaea L.)." International Journal of Plant & Soil Science 11, no. 4 (January 10, 2016): 1–8. http://dx.doi.org/10.9734/ijpss/2016/25877.

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9

Joseph, Olufunmilayo O., and Kunle O. Babaremu. "Agricultural Waste as a Reinforcement Particulate for Aluminum Metal Matrix Composite (AMMCs): A Review." Fibers 7, no. 4 (April 15, 2019): 33. http://dx.doi.org/10.3390/fib7040033.

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The desire to create sustainable development through research birthed this study. Over time, several authors have focused on the utilization of various chemical particulates as reinforcement constituents for metallic matric composites (MMCs) and aluminum metal matrix composites (AMMCs), which has thus far yielded positive outcomes for achieving the chemical, mechanical, microstructural, thermal, corrosion, and wear property improvement of various reinforced composites. However, this study focused on the search for the residing potentials in alternative materials that can be used as reinforcement particulates in place of the commonly used graphite, silicon nitride, titanium nitride, zirconium, and the likes. This study literarily revealed, via several reviews of literature, that the search for less expensive and easily procured materials with a silicon oxide and magnesium oxide chemical content instigated the utilization of materials from agricultural waste (agro-waste). According to the reviewed literature, some of the waste materials from agriculture that have been found to be useful for the particulate reinforcement of composites are groundnut shell, coconut shell, rice husk, breadfruit seed hull ash, aloe vera, bean pod ash, cow horn, and so on. It was discovered that processed agro-wastes in the form of powdery particulates have demonstrated great reinforcing abilities, as recorded in literature. In addition, they enhanced the mechanical properties of the various composites developed in comparison to the as-cast materials.
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10

Dehinde Awogbenja, Makanju, Oluwatooyin Faramade Osundahunsi, and Tayo Nathaniel Fagbemi. "Chemical Functional and Sensory Properties of Complementary Diets from Blends of Fermented Millet (<i>Penniselum glaucum</i>) with Groundnut (<i>Arachis hypogeae</i>) and <i>Moringa oleifera</i> Seed Flours." Journal of Family Medicine and Health Care 6, no. 3 (2020): 97. http://dx.doi.org/10.11648/j.jfmhc.20200603.18.

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11

Kiin-Kabari, David B., and Sunday Y. Giami. "Physico Chemical Properties and in-vitro Protein Digestibility of Non-Wheat Cookies Prepared From Plantain Flour and Bambara Groundnut Protein Concentrate." Journal of Food Research 4, no. 2 (January 8, 2015): 78. http://dx.doi.org/10.5539/jfr.v4n2p78.

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<p>Plantain flour was prepared from matured-unripe fruits of Agbagba cultivar, protein concentrate was prepared from bambara groundnut seeds using the alkaline extraction method, plantain cookies were produced using different levels of plantain flour substituted with bambara groundnut protein concentrate ranging from 0-25% and using 100% wheat flour as control. Physical characteristics, proximate composition, sensory properties and in-vitro protein digestibility of the cookie samples were determined. Cookies prepared from 15% bambara groundnut protein concentrate and 85% plantain flour compared favourably in physical characteristics (weight, height, diameter and hardness) with the control (100% wheat flour). Addition of bambara groundnut protein concentrate significantly improved the crude protein content (17.8%), ash content (2.8%), crude fibre (9.2%) and energy (434.0 kcal/100g) of the cookies compared to values obtained from 100% wheat flour. Sensory evaluation showed that cookies with 15% bambara groundnut protein concentrate and 85% plantain flour was preferred in terms of colour, flavor and general acceptability with mean scores of 8.1, 8.3 and 7.8, respectively and showed no significant difference (P ? 0.05) with the control with mean scores of 8.6, 8.5 and 8.0, respectively. However, in-vitro protein digestibility of the cookies increased from 2.74% in cookies with 100% plantain flour to 62.81% in samples with 25% bambara groundnut protein concentrate and 75% plantain flour.</p>
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12

Kaptso, Giscard K., Nicolas Y. Njintang, Marie Goletti M. Nguemtchouin, Athanasius F. Amungwa, Joël Scher, Joseph Hounhouigan, and Carl M. F. Mbofung. "Characterization of Morphology and Structural and Thermal Properties of Legume Flours: Cowpea (Vigna unguiculata L. Walp) and Bambara Groundnut (Vigna subterranea L. Verdc.) Varieties." International Journal of Food Engineering 12, no. 2 (March 1, 2016): 139–52. http://dx.doi.org/10.1515/ijfe-2014-0146.

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Abstract Bambara groundnut and cowpea legume seeds with a very high nutritive value are widely produced and consumed in most sub-Saharan African countries. The aim of this work which is part of a large study was to compare the potential of bambara groundnut and cowpea varieties of flour as basic raw material for the preparation of a widely legume-based food product known as koki. Toward this objective standard methods were used to analyze some morphological, microstructural and thermal properties of these legume flours along with their respective isolated starches and proteins. In general, thermal transition of proteins has slow enthalpy energy of less than 1 J g−1. The gelatinization temperature and the enthalpy of gelatinization of starches in the flours were lower as compared to those of isolated starches, suggesting here an interaction of starch with other components during the gelatinization process. All starches are of A-type and the degree of crystallinity of bambara starch was higher than that of cowpea starch. Scanning electronic microscopy revealed that starch granules of North cowpea (NC), West cowpea (WC) and White bambara groundnut (WB) were polygonal while that of Black bambara (BB) starch were spherical in shape. The flowability characteristic of the flour and starch shows that bambara flour with small particle size (~90%<100 µm) had a high compressibility (47.38–43.16%) as compared to cowpea flour (32.18–30.24%). NC and VB starch granules have a size between 10 and 35 µm while WC and BB are too small (6–15 µm). NC and WB starch granule sizes are between 10 and 35 µm while WC and BB’s sizes are too small (6–15 µm). Bambara groundnut and cowpea flour along with their respective isolated starches and proteins therefore appears to be a valuable raw material which may be useful for the preparation of many food products.
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13

Ghosh, Shobha, and P. S. Sastry. "Triacylglycerol synthesis in developing seeds of groundnut (Arachis hypogaea): Pathway and properties of enzymes of sn-Glycerol 3-phosphate formation." Archives of Biochemistry and Biophysics 262, no. 2 (May 1988): 508–16. http://dx.doi.org/10.1016/0003-9861(88)90402-x.

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14

Kaptso, K. G., Y. N. Njintang, A. E. Komnek, J. Hounhouigan, J. Scher, and C. M. F. Mbofung. "Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds." Journal of Food Engineering 86, no. 1 (May 2008): 91–99. http://dx.doi.org/10.1016/j.jfoodeng.2007.09.014.

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15

Obasi, M. O., and A. Agbatse. "Evaluation of Nutritive Value and Some Functional Properties of Kerstings Groundnut Seeds for Optimum Utilisation as a Food and Feed Resource." East African Agricultural and Forestry Journal 68, no. 4 (January 2003): 173–81. http://dx.doi.org/10.4314/eaafj.v68i4.1794.

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16

Ezeji, C., and P. C. Ojimelukwe. "Effect of fermentation on the nutritional quality and functional properties of infant food formulations prepared from bambarra-groundnut, fluted-pumkin and millet seeds." Plant Foods for Human Nutrition 44, no. 3 (November 1993): 267–76. http://dx.doi.org/10.1007/bf01088322.

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17

Ndidi, Uche Samuel, Charity Unekwuojo Ndidi, Idowu Asegame Aimola, Obed Yakubu Bassa, Mary Mankilik, and Zainab Adamu. "Effects of Processing (Boiling and Roasting) on the Nutritional and Antinutritional Properties of Bambara Groundnuts (Vigna subterranea [L.] Verdc.) from Southern Kaduna, Nigeria." Journal of Food Processing 2014 (September 25, 2014): 1–9. http://dx.doi.org/10.1155/2014/472129.

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This research analyzed the effect of processing (boiling and roasting) on the proximate, antinutrient, and mineral composition of Vigna subterranea seeds. The proximate composition analysis showed significant difference (P<0.05) between the levels of crude lipid, crude fiber, gross energy, carbohydrate, and moisture content in the raw and processed V. subterranea. However, no significant difference (P<0.05) was observed in protein content of processed V. subterranea as compared to the raw seeds. Analyses of antinutrient composition show that processing significantly reduced the levels of oxalate, tannins, phytate, trypsin inhibitor, and hydrogen cyanide contents of V. subterranea. While magnesium, potassium, and phosphorus were the most abundant macrominerals in V. subterranea, zinc was the most abundant micromineral. Correlation analysis revealed that the levels of crude protein, ash, moisture, and lipid were negatively affected by phytate, tannins, and oxalate. The results, therefore, suggest that processing significantly lowered the levels of antinutrients in V. subterranea, thereby making it safer for consumption.
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18

Geraldo, Nasser Farid. "Improvement of Benin Patties and The Effects of Added Some Flour on Physicochemical Properties." Proceeding International Conference on Science and Engineering 3 (April 30, 2020): xx. http://dx.doi.org/10.14421/icse.v3.455.

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The residue of peanut oil extraction in Benin entered manufacture of snack locally called kluiklui. This snack was obtained after deep frying defatted dough of crushed seeds. This paper dealt with exploration and determination of patties physichochemical characteristics linked to crunchy descriptors and induced effects of adding some flour such as banana flour and glucomannan to defatted groundnut cake. Obtained results showed that, incorporating flour at reasonable percentages 5 % (mass basis) improve crunchy quality and increase the indigestible fractions. However, recorded high value of remanant moisture 6.39 to 9.3% (dry basis) and fat 26.42 to 31.95% (dry basis), in the fried snack required further drying and improved oil cooking. The addition of flour increased the indigestible fraction in the kluiklui. Sample made with de-oiled peanut paste, glucomannan and type 3 resistant starch banana flour exhibited the highest indigestible fraction values attributed to the synergistic presence of the resistant starch, dietary fiber, protein and non-starch polysaccharides. The same sample exhibited lower fracturability and higher hardness than others. Results of the sensory quality evaluation showed that incorporation of flour into the kluiklui showed no significant differences in liking scores in terms of appearance, aroma, taste and overall acceptability; whereas, the texture and the color scores were significantly different than the control kluiklui. Although the use of flour does not arouse consumer’s acceptability. Flour-enriched kluiklui was significantly higher in all the sensory attributes considered. Overall, the flour-enriched kluiklui produced, was favorably and acceptable, thus showing prospects for industrial application of the flour-enriched kluiklui. In addition, the low resistance to rupture of flour-enriched kluiklui has confirmed their crispy behavior compared to those resulting from defatted pure cake. The resistance of the texture indicated that the production conditions were unfavorable for handling and transport and Overall, banana flour and glucomannan can be successfully incorporated into kluiklui to enrich its values contents.
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19

Ijarotimi, O. S. "Nutritional composition, microbial status, functional and sensory properties of infant diets formulated from cooking banana fruits (Musa spp, ABB genome) and fermented bambara groundnut (Vigna subterranean L. Verdc) seeds." Nutrition & Food Science 38, no. 4 (July 18, 2008): 325–40. http://dx.doi.org/10.1108/00346650810891388.

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20

Oyeyinka, Samson A., Aminat O. Abdulsalam, Amina M. Ahmed El-Imam, Adewumi T. Oyeyinka, Omotola Folake Olagunju, Fausat L. Kolawole, Abimbola K. Arise, Emmanuel O. Adedeji, and Patrick B. Njobeh. "Total phenolic content, antioxidant, anti-inflammatory and anti-microbial potentials of Bambara groundnut (Vigna subterranea L.) seed extract." British Food Journal ahead-of-print, ahead-of-print (March 15, 2021). http://dx.doi.org/10.1108/bfj-07-2020-0637.

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PurposeBambara groundnut is a hard-to-cook grain and this has limited its utilisation to some extent. However, the grain is a good source of phytochemicals with antioxidant properties. This study investigated the total phenol content, antioxidant, anti-inflammatory and anti-microbial potentials of hot-water extract of four Bambara groundnuts differentiated by their seed coats (cream, black, maroon and brown).Design/methodology/approachBambara grains were heated in water at a ratio 1:20 (w/v) and the grains brought to boiling in a controlled water bath. As soon as boiling started, the temperature was reduced to 90 °C to reduce the evaporation rate. The extracts were withdrawn within 30 min, which was chosen from a preliminary study where beyond this time, the extract was drying off and the amount of solution obtained was not sufficient for the initial run. Grain colour and composition and antioxidant, antimicrobial and anti-inflammatory properties of the extract were determined using standard methods.FindingsProtein (20.57–26.31%) and carbohydrate (55.43–61.09%) were the major components of the grain. Grain type and boiling time generally affected the total phenolic content of the extract. Cream Bambara displayed substantially lower total phenolic content at all boiling times compared with the maroon, brown and black Bambara groundnuts. The total flavonoid contents and total phenolic contents of the Bambara groundnut extracts were dependent on the boiling time and type of grain. The extracts showed no activity against Candida albicans, but the maroon coat Bambara demonstrated a peak inhibition of 6.00 mm against Escherichia coli. The total phenolic, flavonoid contents and the antioxidant properties of the grains generally followed the order Maroon > Black > Brown.Originality/valueThis study has demonstrated the possibility of promoting the use of Bambara groundnut beyond the current level of usage by using simple processing method of boiling to extract phytochemicals with medicinal properties.
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Talabi, Justina Y., Babawande A. Origbemisoye, Beatrice O. Ifesan, and Victor N. Enujuigha. "Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour." Asian Food Science Journal, October 25, 2019, 1–12. http://dx.doi.org/10.9734/afsj/2019/v12i430092.

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The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were dried, and processed into flour. The flour blends developed was used as a substitute for wheat flour as composite flour. The resulting mixtures were then used to produce biscuits at different ratios of wheat flour to flour blends; 100:0, 90:10, 80:20 and 70:30 level of the flour blends. The pasting properties, proximate composition, minerals, physical (spread ratio, weight, thickness and colour) and sensory properties of the composite biscuit were evaluated. The pasting properties of the flours showed that pasting temperature ranged from 68.50°C - 70.0°C and the peak viscousity range from 101.17 RVU – 207.17 RVU, while Break down (43.0 RVU) was highest in 90% wheat: 10% (Bambara- groundnut-ground bean seed- moringa seed flour) (WFF1). The protein content increased from 12.50% in the control (100% wheat flour) to a range of 14.40% - 16.19% in the biscuits; crude fibre decreased from 2.83 to 2.40 - 1.84%, ash content increased from 1.26% to a range of 1.53 - 2.01%, while carbohydrate and energy value reduced from 69.20 to 65.54 - 63.36% and 384.04 Kcal/100 g to 391.34 - 391.55 Kcal/100 g respectively. As the ratio of blends level increase, the thickness, diameter and weight increased but the spread ratio decreased. In conclusion incorporation of bambara groundnut, ground bean seed and moringa seed flour blends played important role in enhancing the nutritional properties of biscuits through improving their protein content, energy value and mineral elements especially calcium and potassium.
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22

MATHUR, MONIKA, ANJU KUMARI, and RAJBALA GREWAL. "Physical and functional properties of major foods and oil seeds Physical and functional properties of different cereals, pulses, millet and oil seeds." Journal of AgriSearch 6, no. 02 (June 8, 2020). http://dx.doi.org/10.21921/jas.v6i02.18105.

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The physical and functional properties of selected cereal, pulses, millets and oil seed were studied. Physical properties of oat, barley, sorghum, chickpea, groundnut, flaxseed, finger millet, amaranth, maize, sesame seed ranged from 0.74 to 527.40 g Thousand seeds weight, 0.39 to 0.79 g bulk density, 0.002 to 0.45g/seed hydration capacity, 0.32 to 1.81 hydration index, 0.001 to 0.16 ml/seed swelling capacity and 0.13 to 0.56 swelling index. Water absorption capacity (2.36%) of sesame seed, gelation capacity (15.50%) of amaranth, emulsification capacity (52.56%) of flaxseed, swelling power (127.5%) of flaxseed, foam capacity (42.44%) of sesame seed and foam stability (99.29%) of finger millet was significantly higher. Finger Millet, amaranth and flaxseeds are high in mineral content. Oat and barley contain higher amount of dietary fiber. All these tested grains can be used for preparation of different type of nutritious products with better physical qualities.
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23

Allapure, R. B. "ANTIFUNGAL PROPERTIES OF BUCHANANIA LANZAN ESSENTIAL OIL AGAINST GROUNDNUT SEED MYCOFLORA." World Journal of Pharmaceutical Research, July 1, 2017, 1010–13. http://dx.doi.org/10.20959/wjpr20177-8734.

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24

Adedayo, Bukola C., Tonna A. Anyasi, Malcolm J. C. Taylor, Fanie Rautenbauch, Marilize Le Roes-Hill, and Victoria A. Jideani. "Phytochemical composition and antioxidant properties of methanolic extracts of whole and dehulled Bambara groundnut (Vigna subterranea) seeds." Scientific Reports 11, no. 1 (July 8, 2021). http://dx.doi.org/10.1038/s41598-021-93525-w.

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AbstractThe distribution of phytochemicals and their contribution to antioxidant potentials in whole and dehulled Bambara groundnut (BGN) seeds was evaluated. Whole BGN seeds were sorted using the testa and hilium colour and further grouped into whole and dehulled BGN seeds. Extractions of both whole and dehulled BGN seeds was done using methanol and the extracts assayed for total phenolics (TPC), flavanol, flavonol, anthocyanin content, oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP). Methanolic extract of whole BGN seed exhibited higher flavanol and flavonol content as well as significantly higher in-vitro antioxidant activities than dehulled BGN seeds. The TPC of whole BGN seed extract ranged from 3.6 to 11.0 GAE/g, while that of dehulled BGN ranged from 2.7 to 3.2 GAE/g. Identification of phenolics in whole and dehulled BGN seed extract using UPLC-qTOF-MS, revealed the presence of monoterpenoids (iridoids), phenolic acids, flavonoids and lignans. Bivariate correlations showed anthocyanin demonstrated weak positive correlation between flavanol, flavonol and ORAC for whole BGN seed extract; and negative correlation between flavanol, TPC, FRAP and ORAC for dehulled BGN. Aside the effect of dehulling, whole BGN seeds exhibited the presence of phytochemicals with beneficial properties for food and industrial application.
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Chouaibi, Moncef, Nesrine Mahfoudhi, Leila Rezig, Francesco Donsi, Giovanna Ferrari, and Salem Hamdi. "A Comparative Study on Physicochemical, Rheological and Surface Tension Properties of Tunisian Jujube (Zizyphus lotus L.) Seed and Vegetable Oils." International Journal of Food Engineering 8, no. 2 (June 4, 2012). http://dx.doi.org/10.1515/1556-3758.2759.

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The physicochemical, rheological, surface tension and emulsifying properties of Tunisian jujube (Zizyphus lotus L.) seed oil were investigated and compared with six edible vegetable oils ( olive, corn, soybean, sunflower, groundnut and rapeseed). These results showed that total phospholipids and total tocopherols contents were significantly higher (P < 0.05) in jujube seed oil than those in edible vegetable oils. It was also shown that all oil samples exhibited Newtonian behaviors at shear rate ranged from 10 to 1000 s-1 and the highest viscosity η was observed in jujube seed oil, followed by olive, rapeseed, groundnut, corn, soybean and sunflower oils. In addition, the interfacial tension value of jujube seed oil was significantly lower (17.56 mN/m) than the corresponding of edible vegetable oils. The emulsions were prepared with different type of oil samples and they were kept for 60 days under 4, 30 and 55 °C for stability test. Our results showed that mean droplet size d4,3 of jujube seed oil emulsion was significantly smaller ( P < 0.05) than those of vegetable oils studied. Moreover, jujube seed oil emulsions were stable for 2 months with an average diameter of 213.34 nm. According to the results, jujube seed oil has rheological, interfacial tension, and emulsifying properties that may become interesting for specific applications in several segments of food, cosmetic, pharmaceutical and agrichemical industries.
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"Mechanical Characterization of Epoxy Filled with Seed Shells as Reinforcement." International Journal of Recent Technology and Engineering 8, no. 4 (November 30, 2019): 6972–77. http://dx.doi.org/10.35940/ijrte.d5187.118419.

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The use of natural fiber composite has been widely promoted in many industries such as construction, automotive and even aerospace. Natural fibers can be extracted from plants that are abundantly available in the form of waste such as sunflower seed shells (SSS) and groundnut shells (GNS). These fibers were chosen as the reinforcement in epoxy to form composites. The performance of composites was evaluated following the ASTM D3039 and ASTM D790 for tensile and flexural tests respectively. Eight types of composites were prepared using SSS and GNS fibers as reinforcement and epoxy as the matrix with the fiber content of 20wt %. The fibers were untreated and treated with Sodium Hydroxide (NaOH) at various concentrations (6%, 10%, 15%, and 20%) and soaking time (24, 48 and 72 hours). The treatment has successfully enhanced the mechanical properties of both composites, namely SSS/epoxy and GNS/epoxy composites. The SSS/epoxy composite has the best mechanical properties when the fibers were treated for 48 hours using 6% of NaOH that produced 22 MPa and 13 MPa of tensile and flexural strength respectively. Meanwhile, the treatment on groundnut shells with 10% sodium Hydroxide for 24 hours has increased the Flexural strength tremendously (53%), however no significant effect on the tensile strength. The same trend was also observed on the tensile and flexural modulus. The increase of 41% in flexural modulus after treatment with 10% NaOH for 24 hours was also the evidence of mechanical properties enhancement. The evidence of improved fiber and matrix bonding after fiber treatment was also observed using a scanning electron microscope (SEM). The SSS/epoxy composites performed better in tensile application, meanwhile the GNS/epoxy composites are good in flexural application.
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Gadzama, Umar Sabo, Gervase Ikechukwu Agbara, and Odera Amin Igwegbe. "Proximate Composition and Sensory Properties of Dakere (A Nigerian Steamed Agglomerated Dumpling) as Affected by Differential Sieving and Fortiftcation with Legume Flour." Asian Food Science Journal, July 30, 2021, 10–20. http://dx.doi.org/10.9734/afsj/2021/v20i930338.

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Dakere is a traditional steamed agglomerated dumpling produced from either millet (M) or sorghum (S) flour or both (MS). In the current study, millet and sorghum flours were separately fractionated into fine (f) (<250um), medium (m) (250-350um) and coarse (350-500um) fractions. Similar fractions from millet and sorghum were blended to obtain MfSf,MmSm and McSc. Each fraction was fortified separately with 30% toasted bambara groundnut or sesame seed flour or both (20% bambara groundnut and 10% sesame seed flour), blends were coded: MfSf, MmSm, McSc, MfSfB, MmSmB, McScB, MfSfSe, MmSmSe, McScSe, MfSfBSe, MmSmBSe and McScBSe. Experimental design corresponding to a 3x2x2 factorial design was used to generate runs and dakere were produced applying the traditional method of agglomeration of stiff dough followed by steaming, and thereafter dried. Traditional dakere was the experimental control. The blends and the dried modified dakere were evaluated for proximate composition and sensory properties. The moisture, crude protein, crude fat, crude fibre, total ash and carbohydrate contents of the blended fractions and the fortified blended fractions varied significantly (p<0-05): 9.40-10.55%,11.42-15.80%,1.20-2.22%, 0.62-0.96%, 3.62-7.38% and 63.56-72.30% respectively and for the various modified dakere: 9.20-10.255, 11.70-16.82%, 1.23-2.77%, 0.55-0.88%, 4.64-8.30% and 60.22-70.86% respectively. Blended fractions and fortified blended fractions had greater nutrient density than the control, however more in the blends containing both bambara groundnut and sesame seed flours. As for sensory attributes of the modified dakere, the blended fractions especially MfSf had the best appearance, fortified dakere the best aroma and taste scores especially dakere with sesame seed meal despite the dull appearance. Dakere produced with blended coarse fractions or fortified coarse fractions were crispier and were desired more than others. The overall acceptability scores were generally high, the highest score observed in the sesame seed meal treated dakere. The study had succeeded in enhancing the nutrient density and sensory properties of dakere, an agglomerated stiff dough through the blending of similar flour fractions from millet and sorghum and fortification of the same with grain legume flours.
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Arubi P, Alobo. "Effect of Grewia venusta(‘Ururu’) mucilage on the physicochemical and sensory properties of fried cake (‘akara’) prepared from bambara groundnut seed flour." African Journal of Food Science and Technology 06, no. 01 (2015). http://dx.doi.org/10.14303/ajfst.2014.109.

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Sen, Praveen Kumar, Pawan Sirothiya, and Nitin Vikram. "Effect of the Vermicompost and Poultry Manure on Groundnut (Arachis hypogaea L.) under Rain-fed Condition." Agricultural Reviews, Of (September 15, 2021). http://dx.doi.org/10.18805/ag.r-2275.

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Background: Use of organic manures to meet the nutrient requirement of the crop would be an inevitable practice for sustainable agriculture. Since organic manures generally improve the physical, chemical and biological properties along with conserving soil moisture and thus resulting in enhanced crop productivity along with maintaining the quality of crop production. Organic farming in recent years is gaining significance due to the realization of inherent advantages it confers in sustaining crop production and also in maintaining dynamic soil nutrient status and safe environment. Organic farming is also concerns to produce the quality food and human health, so that this research and studied the interaction effect of vermicompost and poultry manure on groundnut crop in Chitrakoot condition. Methods: The experiment was conducted at Rajola Farm of the Faculty of Agricultural Sciences, Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya, Chitrakoot in kharif 2019. The present experiment was conducted to evaluate the effect of different levels of poultry manure and vermicompost applications. The morphological and biochemical parameters were evaluated in experimental farm and departmental laboratory. Result: The combination dose of V3P3 (6 ton ha-1 vermicompost and 4 ton ha-1 poultry manure) was found to be best giving the maximum values. The effect of V3 on the number of pod per plant and number of seed per plant was maximum 15.20 and 3.22 and effect of P3 on the number of pod per plant and number of seed per plant was maximum 14.156 and 3.11 respectively. The interaction of vermicompost and poultry manure of the V3P3 combination was recorded maximum 17.13 per plant. Seed per pod interaction of vermicompost and poultry manure of the V3P3 combination also recorded maximum 3.66 per pod. Effect of vermicompost and poultry manure on 100 kernel weight was maximum in V3 (42.55 g) and P3 (41.00 g) respectively. The shelling percentage also was recorded maximum in V3 (69.77) and P3 (67.77) and interaction of both parameters was recorded non significance. Effect on yield (q/ha) was recorded maximum in V3 (1.05) and P3 (0.99) and the interaction was recorded maximum in V3P3 combination (1.27). The effect of vermicompost on oil percentage, protein percentage and oil yield (kg/ha) was recorded maximum 48.46, 21.33 and 1573.5 in V3 respectively. The effect of poultry manure recorded maximum in P3 (48.03), 20.68 and 1411.2 kg/ha oil percentage, protein percentage and oil yield respectively. The interaction of vermicompost and poultry manure was recorded maximum with the combination of V3P3 and found 49.52 oil percentage, 21.76 protein percentage and 1696.00 kg/ha oil yield. The results indicated that all these parameters were significantly increased due to vermicompost and poultry manure application. Their interaction was also significant. It was evident that a combination dose of V3P3 (6 ton ha-1 vermicompost and 4 ton ha-1 poultry manure) was found to be best giving the maximum values.
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Naresh, R. K., S. S. Dhaliwal, M. S. Chandra, S. K. Malhotra, J. Harish, P. K. Singh, V. Kumar, A. Baliyan, and S. Gawdiya. "Alternative Uses, in and off-Field Managements to Reduce Adverse Impact of Crop Residue Burning on Environment: A Review." International Journal of Environment and Climate Change, March 20, 2021, 100–118. http://dx.doi.org/10.9734/ijecc/2021/v11i130347.

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Residues of various crops are considered nuisance but they can be helpful in increasing organic matter in soil and better cycling of nutrients in soil if managed properly. Better management and utilization of crop residues (CR) is necessary for better productivity and quality of crops. Sowing into loose residues is the major issue in adapting the drill sowing method. Apart from the higher quantity of rice (192.82 mt) and wheat residue (120.70 mt), the residue of sorghum, maize, barley, chickpea, groundnut, rapeseed, mustard, sugarcane trash, potato, soybean, sunflower and some other minor cereals also contribute substantially towards total amount of about 462.93 million tonnes in India in 1997-98. Three quarters of the total residue is produced by rice, wheat and oil seed crops with remaining quarter coming from sugarcane and sorghum. Crop residue is important component of low external input for sustainable agriculture without sacrificing productivity. The crop residues left behind is considered as burden forcing farmers to burn them as cheap and easiest method with mistaken belief that it enhances the soil fertility and helps in controlling weeds, insects and pests. Different studies revealed that burning of residues causes air pollution and nutrient loss in soil. Improvements in soil properties and the sustainability in crop productivity could be achieved if CR are proper managed. Long-term field studies at sites carefully selected with variations in temperature, moisture, soil mineralogy and management of agricultural residues representing various cropping systems across regions should be identified and sustained. The possible benefits of crop residues for the improvement of degrading soil fertility would be completely understood only then. Owing to the competing requirements for such biomass for feed, fuel or building material, smallholder farmers typically find it difficult to maintain a soil cover for crop residue or a cover crop.
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Ajayi-Choco, T. L., and A. O. Ojokoh. "Studies on the Mineral Compositions and Organoleptic Properties of Fermented and Extruded Ripe Plantain and Groundnut Blend." European Journal of Nutrition & Food Safety, August 26, 2019, 16–23. http://dx.doi.org/10.9734/ejnfs/2019/v10i130091.

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Extrusion cooking is one of the most efficient and versatile food processing technologies that can be used to produce pre-cooked and dehydrated food products. This study aimed at investigating the mineral compositions and organoleptic properties of fermented and extruded ripe plantain and groundnut blend. Ripe plantain and groundnut samples were obtained from Oja Oba market, Akure. The dehauled groundnut seeds were milled to give a paste after which the oil was removed to give fine flour, plantains were dried and milled and both were kept in an airtight container before use. The unripe plantain and groundnut flours were formulated in the ratio of (ripe plantain: groundnut) 100:0; 80:20; 60:40; 50:50 and 0:100 Sample A (100:0) = 100% ripe plantain flour Sample B (80:20) = 80% ripe plantain flour and 20% groundnut flour, Sample C (60:40) = 60% ripe plantain flour and 40% groundnut flour, Sample D (50:50) = 50% ripe plantain flour and 50% groundnut flour and Sample E (0:100) = 100% groundnut flour. A batch of the flour blends was fermented using submerged state fermentation method for 96 hours. The fermentation process was terminated by oven drying at 60°C for 24 hours and later extruded. The sensory evaluation was carried out on the products. The study revealed that fermentation had significant (p<0.05) effects on high sodium contents (ranging from 37.90±0.00 to 44.80±0.01 mg/g) of the blends, potassium (K) content was highest in fermented blends with values ranging from 115.23±0.31 to 125.06±0.06 mg/g, extrusion and fermentation increased magnesium and calcium contents ranging from 18.00±0.57 to 150.0±0.00 and 50.01±0.24 to 220.0±0.57 mg/g respectively of the blends significantly (p<0.05) while there was no significant difference (p<0.05) in iron content between all the blends. Fermented blends had the highest overall acceptability. The investigation so far revealed that the blending of ripe plantain and groundnut has the potential of producing enriched complementary food for teeming malnourished children of developing countries.
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Chukwu, Michael, C. S. Nwakodo, and M. O. Iwuagwu. "Some Physical Properties of Groundnut (Arachis Hypogaea Linn) Seeds: A Review." SSRN Electronic Journal, 2018. http://dx.doi.org/10.2139/ssrn.3517529.

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Oshibanjo, D. O., O. O. Olusola, J. S. Luka, A. I. Adesope, Lawrence Abegunde, K. A. Gbeffe, A. K. Adeniyi, and M. A. Akwashiki. "Effect of Selected Oils on Antioxidant and Physicochemical Properties of Breakfast Sausage." Asian Food Science Journal, August 13, 2019, 1–8. http://dx.doi.org/10.9734/afsj/2019/v11i330061.

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Aims: The process of degradation converts fatty acid esters of oils into free fatty acids, by reaction with air, moisture and/or other materials. The main cause of rancidity of lipids is the oxidative deterioration of unsaturated fatty acids through a free-radical chain mechanism called lipid peroxidation. The aim of this study seek to evaluate the effect of selected oils on antioxidant and physicochemical properties of breakfast sausage. Methodology: Breakfast sausage was prepared (g/100 g: beef 65.0, corn flour 10.0, oil 10.0, others 13.0). Lard, was replaced with shea butter, olive oil or groundnut oil in a completely randomized design. Prepared sausages were subjected to iodine values, acid values, saponification values, physicochemical evaluation and oxidative rancidity. Data were analysed using descriptive statistics and ANOVA at α0.05. Results: The iodine value was higher in olive oil-based sausages and lowest in lard-based sausages. The acid value was significantly higher in lard-based sausages, having the highest acid value of with least value in no oil-based sausage. The saponification values were higher in the groundnut oil-based breakfast sausage while the least saponification value was recorded in treatment A. Groundnut oil-based breakfast sausage had the highest dimensional shrinkage of 18.52% while olive oil-based breakfast sausages had the least dimensional shrinkage of 8.53%. Breakfast sausages prepared with groundnut oil had the highest cooking loss of 33.22% while the breakfast sausages prepared with olive oil had the lowest cooking loss of 15.69%. The result obtained from this study shows that no oil-based sausages had the highest pH (6.26) while olive oil based sausage had the lowest pH (6.09). The oxidative rancidity was higher in lard-based sausage but lower in olive oil-based sausage. Conclusion: Lard can be replaced in breakfast sausages with olive oil due to its high antioxidant and physicochemical properties.
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RANATHUNGA, RAA, YPJ AMARASINGHE, and GTN GUNASEKARA. "Chemical and Physical Properties of Sri Lankan Medium Seeded Groundnuts (Arachis hypogaea L) Genotypes." Journal of AgriSearch 4, no. 1 (February 28, 2017). http://dx.doi.org/10.21921/jas.v4i1.7420.

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Physical properties of commonly grown Sri Lanka groundnuts cultivars and promising accession varied considerably and numbers of kernels, pod beak, reticulation, testa colour, and shell out percentage have differences among groundnuts. However, they showed more similarities for most of the characters. Moisture (5.4-8.4%), crude protein (18.7-28.5%), lipid (43.4-53.0%), ash (4.4-5.8%), carbohydrates (9.3-18.2%) and energy level (565.7-618.2kcal) contents varied considerably. Quality and flavor of edible groundnuts and its products are affected by fatty acid composition of oil. Lipids were mainly composed of mono and polyunsaturated fatty acids (>78% of the total lipids). Fatty acid composition analysis indicated that oleic acid (C18:1) was the main constituent of monounsaturated lipids in all seed samples. With the exception of ANKG1, linoleic acid (C18:2) was the major polyunsaturated fatty acid. The saturated fatty acids (Palmatic, Stearic acid and behenic acid) in different cultivars ranged between 10.2 to 15.6%, 2.5 to 6.3% and 1.1 to 5.3%, respectively. Differences among cultivars for oleic acid exhibited significance which ranged between 38.2 to 47.4%. Similarly, cultivars differed statistically for linoleic acid which showed a range of 23.1 to 38.7%. Oleic to linoleic acid ratio was differed and all the released varieties were below the minimum standard level of 1.6, whereas ICGV 86590 and ICGV 00073 showed higher O/L ratio of 1.94 and 1.75 respectively.
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A, Anjana P., Radhakrishnan V. .V., and Mohanan K. V. "APPRAISAL OF SOIL PROPERTIES OF SOLANUM MELONGENA L. TO DIFFERENT GROWTH CONDITIONS." INDIAN JOURNAL OF APPLIED RESEARCH, February 1, 2021, 53–55. http://dx.doi.org/10.36106/ijar/9017784.

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The response of brinjal plants to organic fertilizers and inorganic fertilizers under pot experiment investigated. This invivo experiment did in the Genetics and Plant Breeding Division of the Department of Botany, University of Calicut. Brinjal plants treated with three sources of organic fertilizers (vermicompost, groundnut cake and bonemeal), three sources of inorganic fertilizers (NPK 16:16:16, NPK 10:5:20 and urea) compared with control. The experimental design followed was a Randomized Complete Block Design (RCBD) with twenty-ve replicates. Soil properties were analyzed by collecting the soil from nine representative samples from each treatment. The soil parameters such as the pH, electrical conductivity (mhos/cm), total organic carbon (%), total organic matter, total nitrogen, phosphorus (kg/ha), potassium (g/ha), manganese, sulphur, iron, zinc, copper and boron were analyzed. The results showed that the macro and micronutrient availability increased in organic fertilizer treatments. Vermicompost increased soil properties signicantly. The percentage of organic carbon increased in organic fertilizer treatments. The same result showed in the case of total organic matter. Groundnut cake treatment gave the highest organic matter (4.75). Total nitrogen was highest in bonemeal (0.95) and potassium was highest in vermicompost (330kg/ha). Phosphorous (48.33kg/ha) and sulphur (43.1mg kg-1) were recorded highest in bonemeal. The highest values of trace elements (25 mg kg-1for Fe in groundnut cake; 0.96mg kg-1Cu, 14mg kg-1 Mn, 5.1mg kg-1 Zn and 0.98 mg kg-1 B in vermicompost observed. Therefore, 38% of the increase in iron, 17.0% off copper,14.75% increase in manganese, 2.82% increase in zinc and 20.99% increase seen in boron.
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Bassey, S. O., L. C. Aburime, G. E. Ijokgwung, V. Onabe, and M. A. Agiang. "Standardization and Nutrient Composition of Melon and Groundnut Soups as Consumed in Cross River State, Nigeria." Asian Food Science Journal, August 10, 2020, 34–43. http://dx.doi.org/10.9734/afsj/2020/v17i330194.

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Aim: The variability in the methods of preparing indigenous foods have led to uncertainty in the nutrient composition, sensory properties and quality of many foods consumed in Nigeria. This study is aimed at standardizing the different methods of preparing melon and groundnut soups and assessing their nutrient compositions as consumed in Cross River State (CRS), Nigeria. Methodology: Melon (Citrullus vulgaris) and Groundnut (Arachis hypogea) seeds were purchased in Calabar, CRS, Nigeria in the month of February. Twelve Local Governments Areas (LGA) were randomly selected from the Eighteen LGAs in CRS. Focus group discussions (FGD) were conducted in each of the communities to determine common methods of cooking melon and groundnut soup and variations in recipes. Recipes collected during the FGD were standardized and prepared as described. Nutrient compositions were determined using standard laboratory methods. Data generated were analyzed using descriptive statistics. The least significant difference (LSD) was accepted at P<0.05. Results: All the soup samples were liked and accepted. For melon soup, method 1 and 2 had better rating and similar values for all the sensory parameters, although, method 1 had better general acceptability score. For groundnut soup, method 1 and 3 had better ratings and similar values for aroma, taste, colour, texture and general acceptability. The range for the proximate compositions were as follows; for melon soup, moisture 68.8- 70.9%; protein 10.1-11 %, fat 9.5-11.2%, ash 2.3-2.7%, dietary fibre 5.5-6%. For the groundnut soup, moisture ranged from 68.6-71.1%, protein 10.1-10.9%, fat 9.4-12.1%, ash 2.2-2.5%, dietary fibre 6-6.8%. Conclusion: The standardized methods of preparing these soups will be useful in maintaining quality and quantity for easy reproducibility.
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A. N. Jibril, K. C. Yadav, M. S. Abubakar, and I. M. Binni. "Effect of Moisture Content on Physical Properties of Bambara Groundnut (Vigna subterranea L. Verdc.) Seeds." International Journal of Engineering Research and V5, no. 07 (July 19, 2016). http://dx.doi.org/10.17577/ijertv5is070288.

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38

Mukwevho, Peter, and Naushad M. Emmambux. "Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from bambara groundnut seeds." LWT, September 2021, 112448. http://dx.doi.org/10.1016/j.lwt.2021.112448.

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39

Chen, X. Y., X. W. Ma, J. Y. Wen, X. C. Liu, X. R. Yu, and F. Xiong. "Morphological, Structural and Functional Properties of Starches from Different Legume Resources." LEGUME RESEARCH - AN INTERNATIONAL JOURNAL, Of (March 24, 2021). http://dx.doi.org/10.18805/lr-599.

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Background: Legume is well known for its high nutrition and health care values. Considering that starch is the main carbohydrate in legume, its properties directly affect the development and utilization of legume resources. Methods: Starches were extracted from the seeds and root tubers of five legumes. The morphological, structural and functional properties of the starches were investigated and compared using scanning electron microscopy, X-ray diffraction and attenuated total reflectance-Fourier transform infrared spectroscopy.Result: The granules of kudzu, broad bean and pigeon pea starches were kidney-shaped with a large size, while groundnut and white pea starches were small granules with a mixture of irregularly polyhedral and spherical shape. The five legume starches had different apparent amylose contents and exhibited remarkably different crystalline properties. Among the samples, the relative crystallinity of kudzu starch was the highest, while pigeon pea starch had the highest short-range ordered degree. The swelling power and water solubility of the five legume starches were also varied. Furthermore, white pea starch is more susceptible to acid and enzymatic hydrolysis than the four other starches. The results are important for the processing and utilization of legume starches and can provide reference for the development of legume-based functional food.
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Joseph, Jimoh Abiodun, Akinwande Kayode Lawrence, and Oladipo, Olufunmilayo Eunice. "Influence of Groundnut and Rice Activated Charcoals Addition on Oil Polluted Soil and Mobility of Heavy Metals in the Root and Shoot of Vigna unguiculata L. Walp in the Tropical Rainforest." Journal of Experimental Agriculture International, August 26, 2021, 6–19. http://dx.doi.org/10.9734/jeai/2021/v43i730709.

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In Nigeria, spent oil destroys crops, contaminate farmland, aquaculture and drinking water. It also alters the soil properties, leads to deficit of water and oxygen, shortages of soil nutrients like N and P, adsorbs to soil particles and reduces porosity and aeration of soil. The study aims to determine the potential of groundnut hull (GAC) and rice husk (RAC) activated charcoal in biodegradation of spent lubrication oil in soil with reduction in mobility and bioaccumulation of heavy metals in the tissues of the cultivated cowpea (Vigna unguiculata L. Walp) plants. Experimental units were set up in a screen house containing cowpea seedlings planted in different soil treatments: polluted, unpolluted as well as RAC and GAC remediated polluted soil, each in 5 replicates. Mobility and bioaccumulation of the heavy metals in the root, shoot and seeds of the cowpea were analyzed. Cd, Cr and Pb were below detectable limit (BDL), Cu was 0.21 and Zn was 0.26 mg/kg in unpolluted soil while the levels of heavy metals were elevated in spent oil polluted soil: Cd 0.1, Cr 0.25, Pb 0.12, Cu 0.7 and Zn 0.63 mg/kg. RAC treatments significantly decreased the mobility and bioaccumulation of the heavy metals in the root (F3, 14 = 19.338, Sig = 0.00 (p < 0.05) so also, GAC significantly decreased the heavy metals mobilization and bioaccumulated in the cowpea roots (F3, 14 = 91.224, Sig = 0.000 (p < 0.05). RAC and GAC are potential effective and low cost phytoremediation materials.
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Sk, Farooq. "Journal Vol – 15 No -7, July 2020 Journal > Journal > Journal Vol – 15 No -7, July 2020 > Page 6 PERFORMANCE AND EMISSION CHARACTERISTICS OF GASOLINE-ETHANOL BLENDS ON PFI-SI ENGINE Authors: D.Vinay Kumar ,G.Samhita Priyadarsini,V.Jagadeesh Babu,Y.Sai Varun Teja, DOI NO: https://doi.org/10.26782/jmcms.2020.07.00051 admin July 26, 2020 Abstract: Alcohol based fuels can be produced from renewable energy sources and has the potential to reduce pollutant emissions due to their oxygenated nature. Lighter alcohols like ethanol and methanol are easily miscible with gasoline and by blending alcohols with gasoline; a part of conventional fuel can be replaced while contributing to fuel economy. Several researchers tested various ethanol blends on different engine test rigs and identified ethanol as one of the most promising ecofriendly fuels for spark ignition engine. Its properties high octane number, high latent heat of vaporization give better performance characteristics and reduces exhaust emissions compared to gasoline. This paper focuses on studying the effects of blending 50 of ethanol by volume with gasoline as it hardly needs engine modifications. Gasoline (E0) and E50 fuels were investigated experimentally on single-cylinder, four-stroke port fuel injection spark ignition engine by varying engine speed from 1500 rpm to 3500 rpm. Performance Characteristics like torque, brake power, specific fuel consumption, and volumetric efficiency and exhaust emissions such as HC, CO, CO2, NOx were studied.. Keywords: Ethanol,Emissions,Gasoline,Port fuel Injection, Refference: I Badrawada, I. G. G., and A. A. P. Susastriawan. “Influence of ethanol–gasoline blend on performance and emission of four-stroke spark ignition motorcycle.” Clean Technologies and Environmental Policy (2019): 1-6. II Doğan, Battal, et al. “The effect of ethanol-gasoline blends on performance and exhaust emissions of a spark ignition engine through exergy analysis.” Applied Thermal Engineering 120 (2017): 433-443. III Efemwenkiekie, U. Ka, et al. “Comparative Analysis of a Four Stroke Spark Ignition Engine Performance Using Local Ethanol and Gasoline Blends.” Procedia Manufacturing 35 (2019): 1079-1086. IV Galloni, E., F. Scala, and G. Fontana. “Influence of fuel bio-alcohol content on the performance of a turbo-charged, PFI, spark-ignition engine.” Energy 170 (2019): 85-92. V Hasan, Ahmad O., et al. “Impact of changing combustion chamber geometry on emissions, and combustion characteristics of a single cylinder SI (spark ignition) engine fueled with ethanol/gasoline blends.” Fuel 231 (2018): 197-203. VI Mourad, M., and K. Mahmoud. “Investigation into SI engine performance characteristics and emissions fuelled with ethanol/butanol-gasoline blends.” Renewable Energy 143 (2019): 762-771. VII Singh, Ripudaman, et al. “Influence of fuel injection strategies on efficiency and particulate emissions of gasoline and ethanol blends in a turbocharged multi-cylinder direct injection engine.” International Journal of Engine Research (2019): 1468087419838393. VIII Thakur, Amit Kumar, et al. “Progress in performance analysis of ethanol-gasoline blends on SI engine.” Renewable and Sustainable Energy Reviews 69 (2017): 324-340. View Download Journal Vol – 15 No -7, July 2020 CHARACTERIZATION OF MATERIALS FOR CUSTOMIZED AFO USING ADDITIVE MANUFACTURING Authors: Gamini Suresh,Nagarjuna Maguluri,Kunchala Balakrishna, DOI NO: https://doi.org/10.26782/jmcms.2020.07.00052 admin July 26, 2020 Abstract: Neurodegenerative conditions and compressed nerves often cause an abnormal foot drop that affects an individual gait and make it difficult to walk normally. Ankle Foot Orthosis (AFO) is the medical device which is recommended for the patients to improve the walking ability and decrease the risk of falls. Custom AFOs provide better fit, comfort and performance than pre-manufactured ones. The technique of 3D-printing is suitable for making custom AFOs. Fused deposition modelling (FDM) is a 3D-printing method for custom AFO applications with the desired resistance and material deposition rate. Generally, FDM is a thermal process; therefore materials thermal behaviour plays an important role in optimizing the performance of the printed parts. The objective of this study is to evaluate the thermal behaviour of PLA, ABS, nylon and WF-PLA filaments before manufacturing the AFO components using the FDM method. In the study, the sequence of testing materials provides a basic measuring method to investigate AFO device parts thermal stability. Thermal analysis (TG/DTG and DSC) was carried out before 3D printing is to characterize the thermal stability of each material. Keywords: Additive Manufacturing,Ankle Foot Orthosis (AFO),FusedDeposition Modelling,ThermalAnalysis, Refference: I. J. Pritchett, “Foot drop: Background, Anatomy, Pathophysiology,” Medscape Drugs, Dis. Proced., vol. 350, no. apr27_6, p. h1736, 2014. II. J. Graham, “Foot drop: Explaining the causes, characteristics and treatment,” Br. J. Neurosci. Nurs., vol. 6, no. 4, pp. 168–172, 2010. III. Y. Feng and Y. Song, “The Categories of AFO and Its Effect on Patients With Foot Impair: A Systemic Review,” Phys. Act. Heal., vol. 1, no. 1, pp. 8–16, 2017. IV. J. H. P. Pallari, K. W. Dalgarno, J. Munguia, L. Muraru, L. Peeraer, S. Telfer, and J. Woodburn” Design and additive fabrication of foot and ankle-foot orthoses”21st Annual International Solid Freeform Fabrication Symposium – An Additive Manufacturing Conference, SFF 2010 (2010) 834-845 V. Y. Jin, Y. He, and A. Shih, “Process Planning for the Fuse Deposition Modeling of Ankle-Foot-Othoses,” Procedia CIRP, vol. 42, no. Isem Xviii, pp. 760–765, 2016. VI. R. K. Chen, Y. an Jin, J. Wensman, and A. Shih, “Additive manufacturing of custom orthoses and prostheses-A review,” Addit. Manuf., vol. 12, pp. 77–89, 2016. VII. A. D. Maso and F. Cosmi, “ScienceDirect 3D-printed ankle-foot orthosis : a design method,” Mater. Today Proc., vol. 12, pp. 252–261, 2019. VIII. B. Yuan et al., “Designing of a passive knee-assisting exoskeleton for weight-bearing,” in Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics), 2017, vol. 10463 LNAI, pp. 273–285. IX. R. Spina, B. Cavalcante, and F. Lavecchia, “Diment LE, Thompson MS, Bergmann JHM. Clinical efficacy and effectiveness of 3D printing: a systematic review.,” AIP Conf. Proc., vol. 1960, 2018. X. M. Srivastava, S. Maheshwari, T. K. Kundra, and S. Rathee, “ScienceDirect Multi-Response Optimization of Fused Deposition Modelling Process Parameters of ABS Using Response Surface Methodology ( RSM ) -Based Desirability Analysis,” Mater. Today Proc., vol. 4, no. 2, pp. 1972–1977, 2017. XI. E. Malekipour, S. Attoye, and H. El-Mounayri, “Investigation of Layer Based Thermal Behavior in Fused Deposition Modeling Process by Infrared Thermography,” Procedia Manuf., vol. 26, pp. 1014–1022, 2018. XII. A. Patar, N. Jamlus, K. Makhtar, J. Mahmud, and T. Komeda, “Development of dynamic ankle foot orthosis for therapeutic application,” Procedia Eng., vol. 41, no. Iris, pp. 1432–1440, 2012. XIII. Y. A. Jin, H. Li, Y. He, and J. Z. Fu, “Quantitative analysis of surface profile in fused deposition modelling,” Addit. Manuf., vol. 8, pp. 142–148, 2015. XIV. M. Walbran, K. Turner, and A. J. McDaid, “Customized 3D printed ankle-foot orthosis with adaptable carbon fibre composite spring joint,” Cogent Eng., vol. 3, no. 1, pp. 1–11, 2016. XV. N. Wierzbicka, F. Górski, R. Wichniarek, and W. Kuczko, “The effect of process parameters in fused deposition modelling on bonding degree and mechanical properties,” Adv. Sci. Technol. Res. J., vol. 11, no. 3, pp. 283–288, 2017. XVI. S. Farah, D. G. Anderson, and R. Langer, “Physical and mechanical properties of PLA, and their functions in widespread applications — A comprehensive review,” Adv. Drug Deliv. Rev., vol. 107, pp. 367–392, 2016. XVII. S. Wojtyła, P. Klama, and T. Baran, “Is 3D printing safe ? Analysis of the thermal treatment of thermoplastics : ABS , PLA , PET , and,” vol. 9624, no. April, 2017. XVIII. G. Cicala et al., “Polylactide / lignin blends,” J. Therm. Anal. Calorim., 2017. XIX. S. Y. Lee, I. A. Kang, G. H. Doh, H. G. Yoon, B. D. Park, and Q. Wu, “Thermal and mechanical properties of wood flour/talc-filled polylactic acid composites: Effect of filler content and coupling treatment,” J. Thermoplast. Compos. Mater., vol. 21, no. 3, pp. 209–223, 2008. XX. Y. Tao, H. Wang, Z. Li, P. Li, and S. Q. Shi, “Development and application ofwood flour-filled polylactic acid composite filament for 3d printing,” Materials (Basel)., vol. 10, no. 4, pp. 1–6, 2017. XXI. D. Lewitus, S. McCarthy, A. Ophir, and S. Kenig, “The effect of nanoclays on the properties of PLLA-modified polymers Part 1: Mechanical and thermal properties,” J. Polym. Environ., vol. 14, no. 2, pp. 171–177, 2006. XXII. H. J. Chung, E. J. Lee, and S. T. Lim, “Comparison in glass transition and enthalpy relaxation between native and gelatinized rice starches,” Carbohydr. Polym., vol. 48, no. 3, pp. 287–298, 2002. View Download Journal Vol – 15 No -7, July 2020 CFD STUDIES OF MIXING BEHAVIOR OF INERT SAND WITH BIOMASS IN FLUIDIZED BED Authors: B.J.M.Rao,K.V.N.S.Rao, DOI NO: https://doi.org/10.26782/jmcms.2020.07.00053 admin July 26, 2020 Abstract: Agriculture deposits, which remains unused and often causes ecological problems, could play an important role as an energy source to meet energy needs in developing countries ‘ rural areas. Moreover, energy levels in these deposits are low and need to be elevated by introducing efficient operative conversion technologies to utilize these residues as fuels. In this context, the utilization of a fluidized bed innovation enables a wide range of non-uniform-sized low-grade fuels to be effectively converted into other forms of energy.This study was undertaken to evaluate the effectiveness of fluidized conversion method for transformation of agricultural by-products such as rice husk, sawdust, and groundnut shells into useful energy. The present investigation was conducted to know the mixing characteristics of sand and fuel have been found by conducting experiments with mixing ratio of rice husk (1:13), saw dust(1:5) and groundnut shells (1:12), the variation of particle movement in the bed and mixing characteristics are analyzed. The impact of sand molecule size on the fluidization speed of two biofuel and sand components is studied and recommended for groundnut shells using a sand molecule of 0.6 mm size and for rice husk, sawdust 0.4 mm sand particle size. Also, establish that the particle size of sand has a significant effect on mingling features in case of sawdust. In the next part of the investigation, the CFD simulations of the fluidized bed are done to investigate the mixing behavior of sand and biomass particles. A set of simulations are conducted by ANSYS FLUENT16; the state of the bed is the same as that of the test. The findings were presented with the volume fraction of sand and biomass particles in the form of contour plots. Keywords: Biomass,sand,mixing behavior,Volume Fraction,CFD model, Refference: I Anil Tekale, Swapna God, Balaji Bedre, Pankaj Vaghela, Ganesh Madake, Suvarna Labade (2017), Energy Production from Biomass: Review, International Journal of Innovative Science and Research Technology, Volume 2, Issue 10, ISSN No: – 2456 – 2165. II Anil Kumar, Nitin Kumar , Prashant Baredar , Ashish Shukla (2015), A review on biomass energy resources, potential, conversion and policy in India, Renewable and Sustainable Energy, Reviews 45-530-539. III Zhenglan Li, ZhenhuaXue (2015), Review of Biomass Energy utilization technology, 3rd International Conference on Material, Mechanical and Manufacturing Engineering. IV Abdeen Mustafa Omer (2011), Biomass energy resources utilisation and waste management, Journal of Agricultural Biotechnology and Sustainable Development Vol. 3(8), pp. 149 -170 V Rijul Dhingra, Abhinav Jain, Abhishek Pandey, and Srishti Mahajan (2014), Assessment of Renewable Energy in India, International Journal of Environmental Science and Development, Vol. 5, No. 5. VI Paulina Drożyner, Wojciech Rejmer, Piotr Starowicz,AndrzejKlasa, Krystyna A. Skibniewska (2013), Biomass as a Renewable Source of Energy, Technical Sciences 16(3), 211–220. VII Souvik Das, Swati Sikdar (2016), A Review on the Non-conventional Energy Sources in Indian Perspective, International Research Journal of Engineering and Technology (IRJET), Volume: 03 Issue: 02. VIII Maninder, Rupinderjit Singh Kathuria, Sonia Grover, Using Agricultural Residues as a Biomass Briquetting: An Alternative Source of Energy, IOSR Journal of Electrical and Electronics Engineering (IOSRJEEE), ISSN: 2278-1676 Volume 1, Issue 5 (July-Aug. 2012), PP 11-15. IX H.B.Goyal, DiptenduldDeal, R.C.Saxena (2006) Bio-fuels from thermochemical conversion of renewable resources: A review, Renewable and Sustainable Energy Reviews, Volume 12, Issue 2Pages 504-517. X Digambar H. Patil, J. K. Shinde(2017) A Review Paper on Study of Bubbling Fluidized Bed Gasifier, International Journal for Innovative Research in Science & Technology, Volume 4, Issue 4 XI Neil T.M. Duffy, John A. Eaton (2013) Investigation of factors affecting channelling in fixed-bed solid fuel combustion using CFD, Combustion and Flame 160, 2204–2220. XII Xing Wu, Kai Li, Feiyue and Xifeng Zhu (2017), Fluidization Behavior of Biomass Particles and its Improvement in a Cold Visualized Fluidized, Bio Resources 12(2), 3546-3559. XIII N.G. Deen, M. Van Sint Annaland, M.A. Van der Hoef, J.A.M. Kuipers (2007), Reviewof discrete particle modeling of fluidized beds, Chemical Engineering Science 62, 28 – 44. XIV BaskaraSethupathySubbaiah, Deepak Kumar Murugan, Dinesh Babu Deenadayalan, Dhamodharan.M.I (2014), Gasification of Biomass Using Fluidized Bed, International Journal of Innovative Research in Science, Engineering and Technology, Vol. 3, Issue 2. XV Priyanka Kaushal, Tobias Pröll and Hermann Hofbauer, Modelling and simulation of the biomass fired dual fluidized bed gasifier at Guessing/Austria. XVI Dawit DiribaGuta (2012), Assessment of Biomass Fuel Resource Potential and Utilization in Ethiopia: Sourcing Strategies for Renewable Energies, International Journal of Renewable Energy Research, Vol.2, and No.1. View Download Journal Vol – 15 No -7, July 2020 AN APPROACH FOR OPTIMISING THE FLOW RATE CONDITIONS OF A DIVERGENT NOZZLE UNDER DIFFERENT ANGULAR CONDITIONS Authors: Lam Ratna Raju ,Ch. Pavan Satyanarayana,Neelamsetty Vijaya Kavya, DOI NO: https://doi.org/10.26782/jmcms.2020.07.00054 admin July 26, 2020 Abstract: A spout is a device which is used to offer the guidance to the gases leaving the burning chamber. Spout is a chamber which has a capability to change over the thermo-compound essentials created within the ignition chamber into lively vitality. The spout adjustments over the low speed, excessive weight, excessive temperature fuel in the consuming chamber into rapid gasoline of decrease weight and low temperature. An exciting spout is used if the spout weight volume is superior vehicles in supersonic airplane machines commonly combine a few sort of a distinctive spout. Our exam is surpassed on the use of programming like Ansys Workbench for arranging of the spout and Fluent 15.0 for separating the streams inside the spout. The events of staggers for the pipe formed spouts have been seen close by trade parameters for numerous considered one of a kind edges. The parameters underneath recognition are differentiated and that of shape spout for singular terrific edges by using keeping up the gulf, outlet and throat width and lengths of joined together and diverse quantities as same. The simultaneous component and throat expansiveness are kept regular over the cases.The surprise of stun became envisioned and the effects exhibited near closeness in direction of motion of Mach circle and its appearance plans as exposed in numerous preliminary considers on advancement in pipe molded particular spouts with assorted edges four°,7°, 10°, Occurrence of stun is seen with higher special factors Keywords: Nozzle,Supersonic Rocket Engine,Divergent edges, Refference: I. Varun, R.; Sundararajan,T.; Usha,R.; Srinivasan,ok.; Interaction among particle-laden under increased twin supersonic jets, Proceedings of the Institution of Mechanical Engineers, Part G: Journal of Aerospace Engineering 2010 224: 1005. II. Pandey,K.M.; Singh, A.P.; CFD Analysis of Conical Nozzle for Mach 3 at Various Angles of Divergence with Fluent Software, International Journal of Chemical Engineering and Applications, Vol. 1, No. 2, August 2010, ISSN: 2010-0221. III. Natta, Pardhasaradhi.; Kumar, V.Ranjith.; Rao, Dr. Y.V. Hanumantha.; Flow Analysis of Rocket Nozzle Using Computational Fluid Dynamics (Cfd), International Journal of Engineering Research and Applications (IJERA), ISSN: 2248-9622,Vol. 2, Issue five, September- October 2012, pp.1226-1235. IV. K.M. Pandey, Member IACSIT and A.P. Singh. K.M.Pandey, Member, IACSIT and S.K.YadavK.M.Pandey and S.K.Yadav, ―CFD Analysis of a Rocket Nozzle with Two Inlets at Mach2.1, Journal of Environmental Research and Development, Vol 5, No 2, 2010, pp- 308-321. V. Shigeru Aso, ArifNur Hakim, Shingo Miyamoto, Kei Inoue and Yasuhiro Tani “ Fundamental examine of supersonic combustion in natural air waft with use of surprise tunnel” Department of Aeronautics and Astronautics, Kyushu University, Japan , Acta Astronautica 57 (2005) 384 – 389. VI. P. Padmanathan, Dr. S. Vaidyanathan, Computational Analysis of Shockwave in Convergent Divergent Nozzle, International Journal of Engineering Research and Applications (IJERA), ISSN: 2248-9622 , Vol. 2, Issue 2,Mar-Apr 2012, pp.1597-1605. VII. Adamson, T.C., Jr., and Nicholls., J.A., “On the shape of jets from Highly below improved Nozzles into Still Air,” Journal of the Aerospace Sciences, Vol.26, No.1, Jan 1959, pp. Sixteen-24. VIII. Lewis, C. H., Jr., and Carlson, D. J., “Normal Shock Location in underneath increased Gas and Gas particle Jets,” AIAA Journal, Vol 2, No.4, April 1964, pp. 776-777. Books IX. Anderson, John D.Jr.; Modern Compressible Flow with Historical Perspective, Third edition, 2012 X. Versteeg. H.; Malalasekra.W.; An Introduction to Computational Fluid Dynamics The Finite Volume Method, Second Edition,2009. XI. H.K.Versteeg and W.Malala Sekhara, “An introduction to Computational fluid Dynamics”, British Library cataloguing pub, 4th version, 1996. XII. Lars Davidson, “An introduction to turbulenceModels”, Department of thermo and fluid dynamics, Chalmers college of era, Goteborg, Sweden, November, 2003. XIII. Karna s. Patel, “CFD analysis of an aerofoil”, International Journal of engineering studies,2009. XIV. K.M. Pandey, Member IACSIT and A.P. Singh “CFD Analysis of Conical Nozzle for Mach 3 at Various Angles of Divergence with Fluent Software,2017. XV. P. Parthiban, M. Robert Sagayadoss, T. Ambikapathi, Design And Analysis Of Rocket Engine Nozzle by way of the usage of CFD and Optimization of Nozzle parameters, International Journal of Engineering Research, Vol.Three., Issue.5., 2015 (Sept.-Oct.). View Download Journal Vol – 15 No -7, July 2020 DESIGN OPTIMIZATION OF DRIVE SHAFT FOR AN AUTOMOBILE APPLICATIONS Authors: Govindarajulu Eedara,P. N. Manthru Naik, DOI NO: https://doi.org/10.26782/jmcms.2020.07.00055 admin July 26, 2020 Abstract: The driveshaft is a mechanical instrument that is used in automobiles. The other name of the drive shaft is driveshaft is prop shaft. It has one long cylindrical structure consist of two universal joints. By using the driveshaft it transfers the rotary motion to the differential by using the helical gearbox. By using this rotary motion the rare wheels will run. The 3dimensional Model of automobile drive Shaft is designed using CATIA parametric which enables product development processes and thereby brings about an optimum design. Now a day’s steel is using the best material for the driveshaft.In this paper replacing the composite materials (Kevlar, e-glass epoxy) instead of steel material and itreduces a considerable amount of weight when compared to the conventional steel shaft. The composite driveshaft have high modulus is designed by using CATIA software and tested in ANSYS for optimization of design or material check and providing the best datebook Keywords: The driveshaft ,CATIA,automobile,steel,composite materials,ANSYS,Kevla,e-glass epoxy, Refference: I A.R. Abu Talib, Aidy Ali, Mohamed A. Badie, Nur Azienda Che Lah, A.F. Golestaneh Developing a hybrid, carbon/glass-fiber-reinforced, epoxy composite automotive driveshaft, Material and Design, volume31, 2010, pp 514 – 521 II ErcanSevkat, Hikmet Tumer, Residual torsional properties of composite shafts subjected to impact Loadings, Materials, and design, volume – 51, 2013, pp -956-967. III H. Bayrakceken, S. Tasgetiren, I. Yavuz two cases of failure in the power transmission system on vehicles: A Universal joint yoke and a drive shaft, volume-14,2007,pp71. IV H.B.H. Gubran, Dynamics of hybrid shafts, Mechanics Research communication, volume – 32, 2005, pp – 368-374. V Shaw D, Simitses DJ, SheinmanI. Imperfection sensitivity of laminated cylindrical shells in torsion and axial compression. ComposStruct 1985; 4(3) pp:35–60. View Download Journal Vol – 15 No -7, July 2020 EXPERIMENTAL EVALUATION OF AN SI ENGINE USING E10 EQUIVALENT TERNARY GASOLINE- ALCOHOL BLENDS." JOURNAL OF MECHANICS OF CONTINUA AND MATHEMATICAL SCIENCES 15, no. 7 (July 26, 2020). http://dx.doi.org/10.26782/jmcms.2020.07.00056.

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