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Dissertation submitted in compliance with the requirements for the Master's Degree in Technology: Chemical Sciences, Technikon Natal, 1998. / The demand for fried foods by the public and the number of people entering the fried food industry in the form of take-aways and fast food outlets both in the formal and informal sectors has increased tremendously. Frying fats and oils are very expensive, used in large quantities and is the most important ingredient used in the preparation of fried foods: Due to the high cost of these frying fats and oils, majority of the formal and informal traders are using the frying fats and oils to its maximum in order to reduce the overall cost. This has resulted in the preparation of poor quality offried foods. Considering all of the above, the aim of the proposed research was :- (a) to determine the quality of the frying fats and oils used by both the formal and informal sectors by performing both physical and chemical analyses and compare these with similar analyses performed on the unused frying fats and oils in order to ascertain the degree of deterioration of the used frying fats and oils (b) to investigate the method of disposal of the used frying fats and oils. (c) to contribute in educating both the consumers and the suppliers of fried foods by bringing the findings of this research to the attention of the Durban Metro Health Department. The used frying fats 'and oils were collected during the frying process by the environment health officer from the Durban Metro Health Department. These samples were placed in a refridgerator to prevent any further deterioration. The used and unused frying fats and oils were analysed for, the Free Fatty Acid and Acid Value contents; the quantitative separation of Monoglycerides, Diglycerides and Triglycerides; the Refractive Index; the Peroxide Values; the concentrations of Polar and Non-polar Compounds; the Viscosity and the identification of the various fatty acid methyl esters present in the samples. The analytical methods used were followed from the American Oil Chemists Society (AOCS) Official Method Handbook. The Free Fatty Acid and Acid Value results showed that twenty-five percent of the samples had a concentration of more than the maximum acceptable limit of 2.5%. It was evident that the types of food fried, the intermittent heating, frying / M

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Wong Wing-chun. / Thesis submitted in: December 2002. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2003. / Includes bibliographical references (leaves 171-182). / Abstracts in English and Chinese. / THESIS COMMITTEE --- p.ii / ACKNOWLEDGEMENTS --- p.iii / ABSTRACT (ENGLISH VERSION) --- p.iv-v / ABSTRACT (CHINESE VERSION) --- p.vi-vii / TABLE OF CONTENTS --- p.viii-vii / LIST OF TABLES --- p.xiii-xv / LIST OF FIGURES --- p.xvi-xvii / LIST OF ABBREVIATIONS --- p.xviii-xx / Chapter CHAPTER ONE: --- GENERAL INTRODUCTION --- p.1 / Chapter 1.1 --- General background of mushrooms --- p.1 / Chapter 1.2 --- Production of cultivated edible mushrooms --- p.2 / Chapter 1.3 --- Chemical composition and nutritional values --- p.3 / Chapter 1.4 --- Functional properties --- p.12 / Chapter 1.5 --- Nutrition evaluation --- p.14 / Chapter 1.6 --- Exploitation of newly cultivated edible mushrooms --- p.17 / Chapter 1.6.1 --- Edible Pleurotus mushrooms --- p.19 / Chapter 1.6.2 --- The other lesser-known edible mushrooms --- p.22 / Chapter 1.6.3 --- The three commonly known edible mushrooms --- p.27 / Chapter CHAPTER TWO: --- PROXIMATE COMPOSITION OF EDIBLE PLEUROTUS MUSHROOMS AND OTHER LESSER-KNOWN EDIBLE MUSHROOMS…… --- p.43 / Chapter 2.1 --- Introduction --- p.43 / Chapter 2.2 --- Material and methods --- p.44 / Chapter 2.2.1 --- Sample preparation --- p.44 / Chapter 2.2.1.1 --- Dry mushrooms --- p.44 / Chapter 2.2.1.2 --- Fresh mushrooms --- p.44 / Chapter 2.2.2 --- Analysis of chemical composition of mushrooms --- p.44 / Chapter 2.2.2.1 --- Moisture content --- p.44 / Chapter 2.2.2.2 --- Crude protein content --- p.44 / Chapter 2.2.2.3 --- Crude lipid content --- p.45 / Chapter 2.2.2.4 --- Ash content --- p.46 / Chapter 2.2.2.5 --- Mineral content --- p.46 / Chapter 2.2.2.5.1 --- "Potassium, sodium, magnesium, calcium, iron, copper, zinc and manganese" --- p.46 / Chapter 2.2.2.5.2 --- "Mercury, lead, arsenic,selenium and cadmium" --- p.46 / Chapter 2.2.2.6 --- Carbohydrate content --- p.47 / Chapter 2.2.2.7 --- Amino acid analysis --- p.47 / Chapter 2.2.2.7.1 --- "Amino acids excluding cystine, methionine and tryptophan" --- p.47 / Chapter 2.2.2.7.2 --- Cystine and methionine --- p.48 / Chapter 2.2.2.8 --- Dietary fiber content --- p.49 / Chapter 2.2.2.8.1 --- Insoluble dietary fiber (IDF) --- p.49 / Chapter 2.2.2.8.2 --- Soluble dietary fiber (SDF) --- p.50 / Chapter 2.2.2.9 --- Monosaccharide profile of dietary fiber --- p.51 / Chapter 2.2.2.9.1 --- Acid deploymerization --- p.51 / Chapter 2.2.2.9.2 --- Derivatization --- p.51 / Chapter 2.2.2.9.3 --- Determination of neutral and ammo sugars by gas chromatograph (GC) --- p.52 / Chapter 2.2.2.10 --- Uronic acid content --- p.53 / Chapter 2.2.2.11 --- Energy content --- p.54 / Chapter 2.2.2.12 --- Statistical analysis --- p.54 / Chapter 2.3 --- Results and Discussion --- p.55 / Chapter 2.3.1 --- Proximate composition --- p.55 / Chapter 2.3.1.1 --- Moisture content --- p.55 / Chapter 2.3.1.2 --- Crude protein content --- p.56 / Chapter 2.3.1.3 --- Crude lipid content --- p.57 / Chapter 2.3.1.4 --- Ash content --- p.59 / Chapter 2.3.1.5 --- Mineral content --- p.60 / Chapter 2.3.1.5.1 --- "Potassium, sodium, magnesium, calcium, iron, copper, zinc and manganese" --- p.60 / Chapter 2.3.1.5.2 --- "Mercury,lead, arsenic, selenium and cadmium" --- p.65 / Chapter 2.3.1.6 --- Carbohydrate content --- p.66 / Chapter 2.3.1.7 --- Dietary fiber content --- p.67 / Chapter 2.3.1.8 --- Energy content --- p.68 / Chapter 2.3.2 --- Amino acid profiles --- p.69 / Chapter 2.3.3 --- Monosaccharide profiles of dietary fiber --- p.71 / Chapter 2.3.4 --- Overall -ranking --- p.76 / Chapter 2.4 --- Summary --- p.78 / Chapter CHAPTER THREE: --- FUNCTIONAL PROPERTIES OF THE EDIBLE PLEUROTUS MUSHROOMS AND OTHER LESSER-KNOWN EDIBLE MUSHROOMS / Chapter 3.1 --- Introduction --- p.108 / Chapter 3.2 --- Ma terial and methods --- p.110 / Chapter 3.2.1 --- Sample preparation --- p.110 / Chapter 3.2.1.1 --- Dry mushrooms --- p.110 / Chapter 3.2.1.2 --- Fresh mushrooms --- p.110 / Chapter 3.2.1.3 --- Soybean flour --- p.110 / Chapter 3.2.2 --- Physical properties --- p.110 / Chapter 3.2.2.1 --- Bulk density --- p.110 / Chapter 3.2.2.2 --- pH.…… --- p.111 / Chapter 3.2.2.3 --- Color --- p.111 / Chapter 3.2.2.4 --- Nitrogen solubility --- p.111 / Chapter 3.2.2.5 --- Gelation properties --- p.112 / Chapter 3.2.2.6 --- Water-holding capacity (WHC) --- p.112 / Chapter 3.2.2.7 --- Old-holding capacity (OHC) --- p.112 / Chapter 3 2.2.8 --- Emulsifying activity (EA) and emulsion stability (ES) --- p.113 / Chapter 3.2.2.9 --- Foaming capacity (FC) and foam stability (FS) --- p.113 / Chapter 3.2.3 --- Statistical analysis --- p.114 / Chapter 3.3 --- Results and Discussion --- p.115 / Chapter 3.3.1 --- Functional properties of edible mushroom samples --- p.115 / Chapter 3.3.1.1 --- Nitrogen solubility --- p.115 / Chapter 3.3.1.2 --- Bulk density --- p.116 / Chapter 3.3.1.3 --- pH --- p.117 / Chapter 3.3.1.4 --- Color --- p.117 / Chapter 3.3.1.5 --- Gelation --- p.119 / Chapter 3.3.1.6 --- Water holding capacity (WHC) --- p.121 / Chapter 3.3.1.7 --- Oil-holding capacity (OHC) --- p.122 / Chapter 3.3.1.8 --- Emulsifying properties --- p.124 / Chapter 3.3.1.9 --- Foaming properties --- p.127 / Chapter 3.4 --- Summary --- p.130 / Chapter CHAPTER FOUR: --- NUTRITION EVALUATION - IN VITRO AND IN VIVO PROTEIN DIGESTIBILITY OF EDIBLE PLEUROTUS MUSHROOMS AND OTHER LESSER-KNOWN EDIBLE MUSHROOMS --- p.148 / Chapter 4.1 --- Introduction --- p.148 / Chapter 4.2 --- Materials and methods --- p.149 / Chapter 4.2.1 --- In vim) nutritional evaluation --- p.149 / Chapter 4.2.1.1 --- Sample preparation --- p.149 / Chapter 4.2.1.1.1 --- Dry mushrooms --- p.149 / Chapter 4.2.1.1.2 --- Fresh mushrooms --- p.149 / Chapter 4.2.1.2 --- In vitro protein digestibility --- p.149 / Chapter 4.2.2 --- In vivo nutritional evaluation --- p.150 / Chapter 4.2.2.1 --- Sample preparation --- p.150 / Chapter 4.2.2.1.1 --- Dry mushrooms --- p.150 / Chapter 4.2.2.1.2 --- Fresh mushrooms --- p.150 / Chapter 4.2.2.2 --- Preparation of diets --- p.151 / Chapter 4.2.2.3 --- Experimental design --- p.151 / Chapter 4.2.2.4 --- Post-feeding analysis --- p.152 / Chapter 4.2.2.4.1 --- Overall growth performance --- p.152 / Chapter 4.2.2.4.2 --- Protein efficiency ratio (PER) --- p.152 / Chapter 4.2.2.4.3 --- Net protein Ratio (NPR) --- p.152 / Chapter 4.2.2.4.4 --- In vivo protein digestibility --- p.153 / Chapter 4.2.2.4.5 --- Protein digestibility corrected for amino acid scores (PDCAAS) --- p.153 / Chapter 4.2.3 --- Statistical analysis --- p.153 / Chapter 4.3 --- Results and Discussion --- p.154 / Chapter 4.3.1 --- In vitro protein digestibility of edible mushroom samples --- p.154 / Chapter 4.3.2 --- "Food intake, body weight gain and overall growth performance of animals of in vivo nutritional evaluation" --- p.154 / Chapter 4.3.3 --- "Protein efficiency ratio (PER), Net protein ratio (NPR), in vivo protein digestibility and Protein digestibility corrected for amino acid scores (PDCAAS) of edible mushrooms" --- p.158 / Chapter 4.4 --- Summary --- p.164 / Chapter CHAPTER FIVE: --- CONCLUSIONS --- p.169-170 / REFERENCES --- p.171-182

Throughout history, harvesting of fruit from the wild has played a role in the livelihoods of people in South Africa. For the San, who lived in South Africa for thousands of years, wild fruits were a staple food during parts of the year (Fox & Norwood Young 1983). Among the Bantu people, who entered South Africa about two thousand years ago (Hammond-Tooke 1993), agriculture was the main way in which food was acquired, but they also collected food from the wild. Especially during times of hardship, when cattle herds were decimated or crops were destroyed, they relied on hunting and gathering of fruits and edible plants from the wild for survival (Shapera & Goodwin 1959; Stuart & Malcolm 1986; Bundy 1988). European people settling in South Africa learnt to use and appreciate wild fruits (van Dyk 1988). In the rural areas of the Southern African region, the utilization of wild fruits as a source of food has persisted, especially among black people (Walker 1989; Shackleton 1996; Rossiter, Pellegrin et al. 1997). There is increasing interest in the domestication and improvement of selected fruits, and their utilization as orchard crops, marula (Sclerocarya birrea subsp. caffra) being the prime example (Nerd et al.1990; Holtzhausen, Swart & van Rensburg 1990; Nerd & Mizrahi 1993; Geldenhuys 2001; Taylor 2001; Barton 2001). Research into the wild fruits of South Africa has been mainly botanical or anthropological.

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Graduation date: 1960

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Please read the abstract in the section 00front of this document / Dissertation (M Inst Agrar ( Food Processing))--University of Pretoria, 2006. / Food Science / unrestricted

Thesis (M.Sc.). / Written for the School of Dietetics and Human Nutrition. Title from title page of PDF (viewed 2008/07/30). Includes bibliographical references.