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Foam Formation from Extracts of 27 Legume Species in Vitro 1
Author(s) -
Cooper Clee S.,
Eslick Robert F.,
McDonald Paul W.
Publication year - 1966
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1966.0011183x000600020037x
Subject(s) - legume , biology , trefoil , botany , agronomy , food science
Twenty‐seven legume species were evaluated for bloat potential by determining foam formation from legume extracts. A good relationship was found between foam formation and known bloat potential. Extracts from legumes such as birdsfoot trefoil and sainfoin formed negligible amounts of foam whereas extracts of legumes known to cause bloat formed relatively large amounts of foam. Foam formation from extracts of mixtures of a lowfoaming legume, sainfoin, and a high‐foaming legume, alfalfa was measured. The amount of foam formed from extracts from a mixture containing one part sainfoin and three parts of alfalfa was far in excess of that predicted. Mixtures containing a larger proportion of sainfoin formed amounts of foam below that expected at one sampling date but slightly above at another sampling date.