Computer Codes and Their Application a Microcomputer Based Algorithm for Quantitative Determination of Vitamins From Turbidimetric Methods

Rao, V. N. M.; Webb, Kenneth S.; Eitenmiller, Ronald R.

doi:10.1111/j.1745-4549.1987.tb00037.x

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Vitamin Analysis1

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“…The use of a quadratic or higher order equation is more accurate than a linear model for drawing and interpolating standard curves for vitamin assay using microbiological techniques. Lagrange's interpolating polynomial and the cubic spline techniques described by Rao et al (1987) were, therefore, used to generate standard curves.…”

Section: Vitamin Analysismentioning

confidence: 99%

Cowpea Flour Vitamins and Trypsin Inhibitor Affected by Treatment and Fermentation with Rhizopus microsporus

Prinyawiwatkul

Eitenmiller

Beuchat

et al. 1996

Journal of Food Science

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Soaking cowpeas (25ЊC, 24 hr) decreased folacin content but did not affect thiamin, niacin, and riboflavin. Boiling soaked seeds for 45 min sharply decreased thiamin, folacin, niacin, and riboflavin. Losses of folacin, niacin, and riboflavin were recovered during fermentation. Soaking reduced trypsin inhibitor activity (TIA) by Ϸ20%, whereas boiling of soaked seeds decreased TIA by Ϸ85%. A slight increase in TIA occurred in soaked, cooked cowpeas after 18 hr fermentation.

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Section: Vitamin Analysismentioning

confidence: 99%