High p-glucan content is desirable in barley (Hordeum vulgare L.) for many food uses. The effects of environment, head type, and starch-hull type on total p-glucan and protein content, extract viscosity, and seed color in barley were tested. Barley cultivars varying in head (two row and six row), starch (normal, waxy, high-amylose, and fractured), and hull (covered and hull-less) phenotypes were grown in single-row plots at one location front 1989 to 1991. Higher mean P-glucan content and extract viscosity occurred in 1989, a lowmoisture, hot year. Cultivars with the two-row and six-row head type did not differ for any of the traits analyzed. Waxy hull-less cultivars had the highest mean p-glucan content (69.3 g/kg) and extract viscosity (29.1 cP) compared with the normal covered cultivars (38.0 g/kg and 4.6 cP, respectively). Single degree-of-freedom contrasts found differences between normal starch and waxy starch isotypes consistent among the background genotypes ('AzhuP, 'Betzes', 'Bowman', 'Robust'). Dietary fiber analysis of selected samples grown in 1990 found the highest soluble fiber content in cultivars having waxy or high amylose starch and hull-less seed. In a separate experiment, 'Wanubet', a waxy hull-less cultivar, was grown in 42 commercial fields from 1989 to 1991. p-Glucan content varied from 45.5 to 94.6 g/kg, extract viscosity from 8.9 to 108.2 cP, and protein content from 98.0 to 186.0 g/kg. Seed color varied but was unrelated to these components. The significant effect of environment on all of the characteristics indicates the need for food barley quality standards and tests.

Aqueous extracts of potato peel waste were freeze-dried. High performance liquid chromatography (HPLC) of the freeze-dried extracts revealed that chlorogenic (50.31%), gallic (41.67%), protocatechuic (7.815/o), and caffeic (0.21%) acids were the major phenolics. During 15 days storage of the freeze-dried extract, no degradation of phenolics occurred. After 4 days storage at 63"C, 5.OOg of sunflower oil containing either the freeze-dried extract (200 ppm) or butylated hydroxyanisole (BHA) (200 ppm) reached peroxide values (PV) of 37.38 and 37.47 meq kg-r respectively. L-ascorbic acid-6-palmitate was the best antioxidant (PV= 10.65 meq kg-') but the freeze-dried extract was as good as BHA.

Phenolics were extracted from potato peel waste using water or methanol. Phenolic acids in the extracts were quantified by HPLC. The greatest amounts of phenolic acids resulted when potato homogenate was refluxed with water for 30 min. yielding a total concentration of 48 mg/lOOg. Four phenolic acids (chlorogenic. gallic, protocatechuic, and caffeic) were characterized as major components. Aqueous extracts were stored 20 days and after 7 days at 25'C exposed to light, chlorogenic acid had degraded to caffeic acid.

In an effort to promote commercial vegetable production in North Dakota and to determine the cabbage (Brassica oleracea L. Capitata Group) hybrids best adapted to this area, we conducted cabbage variety trials from 1993 to 1997 at the Oakes Irrigation Research Site in North Dakota. We evaluated cabbage yield and quality characteristics, and also demonstrated cabbage production to farmers in this area. Cabbage grows very well in North Dakota. Highest yields were in 1996 when temperatures in May were coolest. Lowest yields were in 1994 when May temperatures were the hottest. Hybrids with the highest yields and best appearance included `Gideon', `Bronco', and `Royal Vantage' for the fresh market, and `Fresco', `Cheers', `Bravo', and `Bronco' for the processing market. Despite differences in weather over the 5 years of the study, cabbage hybrids were fairly consistent as to yield and quality characteristics. Suitability of cabbage hybrids for coleslaw and shredded cabbage was tested through sensory evaluations in 1993. `SCB8101', `Stonehead', `Hinova', `Green Boy', and `Charmant' scored highest on these sensory evaluations in this single-year test.

The nutritional and sensory quality and physical characteristics of commercially and experimentally processed sunflower butters were evaluated. The analyses included: proximate analyses, calories, available lysine, in vitro protein digestibility, C-and DC-PER, phytic acid, a g-point hedonic test, Gardner color, and spreadability determinations. Sunflower butter was found to have a good overall nutritional value with a protein quality approximately equal to that of peanuts. Roasting conditions had a significant impact on nutritional and sensory quality, color and spreadability of sunflower butter. Taste panelists generally rated sunflower butter lower than peanut butter.