Oil content in coconut

Coconuts, form the Cocas nucifera lam, are dehusked before cracking the nut to drain away the coconut water. Coconut palm is productively gown within 20° north and south of the equator, especially along coastal areas. Traditionally, coconut oil is extracted from copra by crushing in an expeller, followed by solvent extraction to recover the residual oil from the cake. The oil content ranges from 34 to 45 % in the ripe endosperm of coconut and from 60 to 77 per cent in well dried copra.

Important chemical compounds of aroma in tea leaves

Tea has a unique fresh aroma. The aroma that the tea leaves give off comes across in the tea infusion. This fragrance is also referred to as the ‘nose’ of the tea. It is generally believed that the characteristic of various kinds of tea consist of a balance of very complicated mixtures of aroma compounds in tea. Aromas of compounds differ according to the variety of tea, and more than six hundred different aroma compounds are found in tea.

Glucose tolerance factor

Glucose tolerance factor (GTF) is an essential dietary component that potentiates the action of insulin and thereby functions in regulating protein, fat and carbohydrate metabolism.

It is complex hormone-like containing trivalent chromium, nicotinic acid (niacin) and amino acids (cysteine, cystine, glycine, glutamic acid).

Tannins in tea

Tea is a popular beverage throughout the world. It is pleasant and mildly stimulating. Tannins are a family of astringent compounds called polyphenols. Polyphenols constitute over 48.5% of the total solids in a cup of tea. They’re found in several kinds of plants, including dark sorghum, some apples and yerba mate, a popular South American drink made from the leaves and branches of an evergreen tree. Tea is often included in the list of tannins-containing foods.   The tea leaves contain varying amounts of tannins: Green teas, which have unfermented leaves, contain the most tannins; black teas including pekoe, which are fermented, contain the fewest.

What is quality protein maize (QPM)?

Maize is a major food for millions of the poor in Africa and Latin America. The protein in normal maize is however, of poor nutritional value due to the limited concentrations of two essential amino acids, lysine and tryptophan.

During the last few decades scientists have developed and improved quality protein maize which looks and tastes like normal maize and yields as much or more.