StFX Scholar (St. Francis Xavier University)
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Barbara Agnes Mosher
No full textposted: Le Necrologue, digwiddi; funeral arrangements by Dennis Haverstock Funeral Homes; "Barb"
Ronald Joseph Chisholm
No full textposted: SaltWire, Feb. 23, 2021; funeral arrangements by C. L. Curry Funeral Services; "Bo"; owned D. P. Chisholm Insurance Ltd
Sheila Diane (MacKinnon) Lawrence
No full textposted: SaltWire, Apr. 1, 2021; funeral arrangements by Dennis Haverstock Funeral Home
Norman Wynne Knapman
No full textposted: SaltWire, Jan. 22, 2021; funeral arrangements by G. W. Giffin Funeral Home; formerly of Seal Harbour; ret'd Chief Petty Officer in the Canadian Navy; served in the Korean conflic
Isabel Mary (Fougère) Fougère
No full textposted: SaltWire, Dec. 7, 2021; funeral arrangements by Dennis Haverstock Funeral Homes; entered the Sisters of Charity after graduating from high school, eventually leaving the communit
Naomi Lydia (Welsh) Myers
No full textposted: SaltWire, Feb. 1, 2021; funeral arrangements by Dennis Haverstock Funeral Home
The Effects of Dehulling and Germination on the Functional Properties and Beany Flavours of Yellow Eye Bean Flours and Protein Isolates
No full textYellow Eye (YE) Beans (Phaseolus vulgaris L.) are locally produced in Nova Scotia and can be used as a sustainable plant-based protein source in the Canadian diet in the form of gluten-free flours and protein isolates. However, the application of YE beans has been limited by beany off-flavours present in the pulse and pulse by-products. Two inexpensive pre-treatments, germination and dehulling, have been utilized to reduce off-flavours in other pulses, but their effects on YE beans is not well known. This thesis aimed to characterize the effects of germination and dehulling pre-treatments on the chemical composition, functionality, and beany flavours of flours, salt-extracted protein isolates (SPIs) and alkaline-extracted protein isolates (APIs) generated from YE beans. In addition, gluten-free cookies containing 45% bean flour were also prepared. Chemical, functional, and beany flavour values were then compared to their raw and soaked YE bean counterparts. The germinated and dehulled flour had a slight decrease in water holding capacity (3.22 g/g ± 0.03) compared to soaked flour (3.53 g/g ± 0.03), but improved water holding capacity compared to raw bean flour (2.84 g/g ± 0.06). Despite variation in functionality, cookies prepared from germination and dehulled flour had comparable hedonic scores (5.6-6.5) to raw (6.0-6.3) and soaked (5.6-6.5) variations. While SPIs had decreased yield (4-7%) and purity (75-90%) compared to API yield (12-15%) and purity (93-98%), germination and dehulling did improve functionality in SPIs, while the opposite was true in isolates produced through alkaline extraction. SPIs also had increased lipase (7-300 U/g) and lipoxygenase (54-130 U/g) activity, and an increased abundance of off-flavours compared to APIs. In addition, dehulling and germination increased the abundance of some beany flavour markers in both floursand protein isolates. Overall, a dehulling and germination pre-treatment can maintain or improve the functionality of YE bean flour and salt extracted protein isolates. However, further research utilizing olfactometry and descriptive sensory analysis are needed to evaluate how this increase in beany flavour compounds are perceived by the human senses
Karen Margaret (MacIntosh) Dort
No full textposted: Le Necrologue, digwiddi; funeral arrangements by Dennis Haverstock Funeral Home
James Duncan Chisholm
No full textposted: SaltWire, Apr. 12, 2021; funeral arrangements by MacIsaac Funeral Home; "Duncan"
Florence (Doucette) MacEachern
No full textposted: SaltWire, Aug. 13, 2021; funeral arrangements by C. L. Curry Funeral Services; "Flossie"