Jacqueline-Hui-Wen Wa   Siew-Ling Hii   Chen-Chung Koh   and Suzy Rini Gindi   

Kelulut honey, derived from stingless bees, possesses valuable nutritional and bioactive properties but presents challenges in terms of storage stability and transportability in its natural liquid form. This study aimed to produce spray-dried kelulut honey powder using maltodextrin as a carrier agent and to evaluate its physicochemical properties and stability during storage in two alternative packaging materials: metallized aluminium foil (MAF) pouches and polyethylene terephthalate (PET) jars. The exploration of these packaging options provides additional insight into practical, travel-friendly alternatives to conventional glass containers. The honey powder achieved a high yield of 51.19 ± 1.52% and initially exhibited low moisture content and water activity, which are critical for preventing microbial growth and extending shelf life. During 48 days of storage, MAF pouches outperformed PET jars in maintaining product quality, as evidenced by significantly lower moisture uptake, reduced caking, and more consistent water activity and bulk density values (< 0.05). Both packaging types retained the powder's pH, total phenolic content, and antioxidant activity, with a notable increase in phenolic compounds over time, suggesting enhanced bioavailability. Color changes were more pronounced in PET jars. The water solubility index remained above 90% throughout storage, confirming the powder's functional applicability in food systems. Despite limitations associated with the use of high-temperature spray drying, the honey powder retained its essential functional properties. This study demonstrates the feasibility of converting kelulut honey into a shelf-stable powder suitable for convenient storage, transportation, and application in food formulations. The findings contribute to the growing body of knowledge on honey powder development and highlight the relevance of packaging material selection in preserving product quality. The results support the commercialization of portable honey-based products, while also enhancing the economic value of locally produced stingless bee honey and promoting its wider adoption in health-oriented markets.

Aditya Fuadi   Jasmine Bun   Guntur Berlian   Asep Aripin   and Diana Lo   

Protein malnutrition remains a significant issue, particularly among toddlers, leading to stunted and wasted growth. Channa striata (snakehead fish), a protein-rich freshwater fish widely available in Indonesia, presents a potential solution. This study aimed to analyze the effect of snakehead fish flour substitution on physicochemical characteristics of wet and instant noodles. Wet and instant noodles were prepared by substituting up to 10% of wheat flour with snakehead fish flour. The physicochemical properties, including yield, water absorption, moisture content, texture, protein, and amino acid composition, were then analyzed. The results showed that fortification with snakehead fish flour did not significantly affect the yield, water absorption, moisture content, or texture of the noodles. However, instant noodles, regardless of substitution level, exhibited lower yield and higher water absorption compared to wet noodles, which was mainly attributed to structural changes during the frying process. Notably, protein and amino acid content significantly increased in noodles with snakehead fish flour substitution compared to the control. These findings suggest that incorporating snakehead fish flour into noodle products can enhance their nutritional profile, offering a practical solution to overcome protein malnutrition in toddlers.

Sitti Nurmiah   Syahriati   Zaimar   Ikbal Syukroni   and Nur Faidah Munir   

Caulerpa racemosa, a green seaweed traditionally consumed fresh in coastal Indonesia, holds untapped potential as a functional food ingredient due to its rich content of bioactive compounds. However, its high moisture content and enzymatic activity limit shelf life, hindering commercialization. This study aimed to develop a functional seaweed-based sauce by optimizing the processing conditions using Response Surface Methodology (RSM). A Box-Behnken design was employed to investigate the impact of cornstarch concentration (2–4%), cooking temperature (70–100℃), and cooking time (30–60 minutes) on the sauce's physical properties, specifically pH and Total Dissolved Solids (TDS). Statistical analysis identified a significant quadratic model for TDS (R^² = 0.76, p < 0.05) and a linear model for pH (p < 0.0001), with starch concentration having the most dominant effect. The optimal formulation, consisting of 2.99% cornstarch, 86.35℃, and 44.11 minutes, yielded a sauce with a pH of 3.435 and a TDS of 23.2%, as confirmed through experimental verification with minimal deviation. The acidic pH ensures microbiological safety, while high TDS reflects superior viscosity and nutrient retention. Organoleptic testing also indicated favorable acceptance for appearance, aroma, and taste, especially in formulations near the optimal condition. This approach enables efficient extraction of seaweed bioactives and effective gelatinization of starch, resulting in a stable, shelf-ready product. The study demonstrates a novel application of C. racemosa in processed foods, offering a sustainable solution to valorize local marine resources and expand the market for functional foods.

Rucitra Widyasari   Bambang Dwi Argo   Anang Lastriyanto   and Susinggih Wijana   

This research examines the changes in volatile components and sugar content in arenga sap (AS) through the ohmic heating process to produce arenga sap liquid sugar (ASLS). Ohmic heating was performed under various treatments of frequency, voltage, power, and heating time. Meanwhile, AS is frozen sap that has been evaluated with an initial pH of 6 and a total soluble solid (TSS) of 12%, indicating normal fragrance and taste characteristics. Gas chromatography-mass spectrometry (GCMS) was employed to analyze volatile components, while high-performance liquid chromatography (HPLC) was employed to quantify sugar content. According to the research findings, the volatile compound content in AS is primarily composed of ester compounds with diverse derivative components, including N-Heterocyclic (pyrazines), Aldehydes, Ketones, Phenols, and even siloxanes. Despite the fact that the types of volatile components vary in each treatment with ohmic heating, most of them are more complex than AS prior to the heating procedure. Although the sugar was subjected to high temperatures and electric currents during the ohmic heating process, the sugar composition of AS and ASLS did not undergo a significant change, suggesting that sugar degradation did not occur in a drastic manner.

Violeta Lajqi   Urata Krasniqi   Flutura C. Ajazi   Sami Makolli   and Ibrahim Mehmeti   

Wine as an alcoholic drink made from different fruits is produced very highly in Kosovo. Sulfites, as a physico-chemical parameter play an important role in determining the quality of the wine. Sulfites have been used since ancient times to stabilize and preserve wine, yet concerns about possible negative effects on consumer health still exist and are part of the ongoing discussion in the wine industry. The benefit of their antioxidant and antimicrobial properties makes it possible for sulfur dioxide to be widely used in wine technology. This study examines the role of sulfur dioxide (free and total) in maintaining wine quality, with a specific focus on local varieties made in different wine yards in traditional forms. Free and total sulfur dioxides are measured by using the aeration/oxidation method or the Monier/Williams or Rankine/Pocock method. Results show that, the level of free and total sulfur dioxide is different and it ranges from 5 to 40 mg/ml and 25 to 113 mg/ml, respectively. Interestingly, at the same time, different wine yards around Kosovo produce wine from the same type of grapes, but the levels of sulfur dioxide are different. This is an indication showing that processing, starter cultures, or machinery need to be comparable if we need the product to be patented and consumed all around the world.

Sachin R. Shinde   Bhaskar N. Thorat   and Suresh P. Deshmukh   

High-temperature drying can damage heat-sensitive materials if dried directly by heaters, sun drying, or heat pumps operating at 40℃ to 90℃, causing loss of fragrance and colour. Vacuum and freeze-drying are common low-temperature methods, but they're expensive and slow that limits their uses. A more efficient alternative is low-temperature heat pump drying. This research concentrates on designing and developing energy-efficient low-temperature heat pump drying system for heat-sensitive materials. Present paper provides two-stage heat pump drying system that works below 35℃, producing high-quality dried products. The paper focuses on designing, dimensioning, and operating a low-temperature heat pump dryer. Drying properties of mint leaves are also analyzed at 2, 2.5, and 3 m/s air velocities and low temperatures from 30-40℃. The system performance includes heating load, power consumption, coefficient of performance, specific moisture extraction rate (SMER) etc. Average coefficient of performance (COP) achieved was 4.8, with average SMER being 0.84 kg/kW-hr. Experimental results demonstrate system's ability to preserve quality in addition to properties of heat-sensitive materials. These results hold important relevance for industries such as pharmaceuticals, food processing, and biotechnology, where maintaining integrity of products is essential. This study advances drying technology by introducing an innovative approach for drying heat-sensitive materials that reduces energy usage while maintaining quality. The proposed system presents a viable alternative to traditional drying techniques, especially in sectors where both product quality and energy savings are critical. By providing a consistent airflow at controlled sub-zero temperatures, the system eliminates reliance on external heating for defrosting, thereby improving overall energy efficiency.

Ji Ahn Han   and Ki Han Kwon   

The hair loss patients appear in all age groups, regardless of gender, and the number and severity are increasing every year. The causes of hair loss include not only genetic factors, but also environmental factors, lifestyle habits, and eating habits. This paper aims to introduce the goodness of black soybeans (Phaseolus vulgaris) rich in estrogen and white ferula mushroom (Pleurotus nebrodensis) with high antioxidant effect and protein content. Keywords such as hair loss, nutrition, and food ingredients were searched in Pubmed, Scopus, Google Scholar, and Riss electronic databases, and the relevant information and research were reviewed. It is critical to maintain good care of hair to prevent hair loss, but it is often overlooked. Accordingly, as people are interested in foods that help prevent hair loss, black beans and white ferula mushroom are suggested to be used in various recipes so that they can be consumed regularly. Black soybeans (Phaseolus vulgaris) and white ferula mushroom (Pleurotus nebrodensis) in this review are foods with many potential health benefits and are expected to have great importance and potential for future food applications. In addition, interest in hair loss continues to this day, so it is believed that continued research is needed to find many food ingredients that can help prevent hair loss. Therefore, it is hoped that the importance of ingredients that are effective in preventing hair loss will be promoted and that it will be in the spotlight as a health functional food.

Enrique Gregorio Núñez Yapias   Becquer Frauberth Camayo-Lapa   María Del Pilar Chávez-Pacheco   Miguel Ángel Quispe-Solano   and Erika Amelia De la Cruz-Porta   

Bee pollen is a functional food highly valued for its content of bioactive compounds, especially polyphenols, known for their antioxidant properties and their role in preventing oxidative stress and chronic non-communicable diseases. However, during processing—particularly the drying stage—these compounds can be affected. This study aimed to evaluate the influence of different solar drying temperatures (40, 50, and 60℃) on the total polyphenol content and antioxidant capacity of bee pollen collected in the Tarma region, Junín, Peru. A completely randomized experimental design was applied using analysis of variance (ANOVA), followed by Tukey's test to determine significant differences among treatments. The samples were dehydrated in an automated solar dryer under controlled temperature and humidity conditions. Polyphenols were determined using the Folin-Ciocalteu method, and antioxidant activity was assessed using the DPPH assay. The results showed a significant increase (p < 0.05) in both polyphenol content and antioxidant capacity as the drying temperature increased, reaching the highest values at 60℃. These findings suggest that, contrary to some technical regulations limiting drying temperatures to 45℃, higher temperatures may favor the release of bound polyphenols or induce structural changes in the pollen matrix that enhance their bioavailability. As a limitation, this study only evaluated polyphenols and antioxidant activity, without considering other relevant bioactive compounds. The practical implications of this research include the optimization of solar drying processes under controlled conditions to preserve and even enhance the functional properties of bee pollen, which is beneficial for both the food industry and the nutraceutical sector. Furthermore, it provides evidence that could support the revision and updating of technical standards related to pollen processing.

Nurhafizah Amir Nordin   Mohammad Hazim Amir Nordin   Ameer Aiman Misron   Zurina Samsudin   Jasseica Rashid   and Adi Firman Ramadhan   

This research aimed to review international literature on gummy candies as a healthier food alternative to design micro-credential training targeted towards community-based entrepreneurship. This review adopted the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) methodology. The Scopus, PubMed, and Emerald databases were searched for peer-reviewed papers published from 2000 to 2024 using three main search terms: "herbal gummy candy," "gummy candy for health," and "gummy candy supplement." A total of 20 out of 79 eligible studies were selected for analysis. We developed research questions related to the widely researched categories of gummy candies as a healthy food alternative according to their nutrient composition and related health benefits. The included studies in the Systematic Literature Review (SLR) assessed the following data and components: overall data and research design, which included authorship, publication year, sample characteristics, and research category; research parameters, including factors and variables; and overall findings, including results and recommendations. This SLR discusses the prospect of enriched gummy candies as a healthy food alternative by synthesizing information on their nutritional profiles and related health benefits. The analysis brings forth the potential for improving the formulation of gummies by adding bioactive compounds such as probiotics, prebiotics, antioxidants, plant-derived gelling agents, and sugar substitutes. It also identifies their role in gut health, blood sugar regulation, weight control, and antioxidant activity. The emphasis of the research is on natural colorants, flavorings, and sustainable production practices, which puts gummies in a good position to meet the different dietary trends of vegan and sugar-free diets. Similarly, innovative encapsulation techniques provide better stability and bioavailability of functional ingredients, thus easily paving the way for continued adoption in the manufacturing of gummies as healthy food. This SLR provides valuable insights for manufacturers, healthcare practitioners, and consumers, emphasizing the ability of gummies to promote healthier eating habits while meeting specific nutritional needs in an easy and enjoyable way.

Shatha Sabri Hammad   Hamed R. Takruri   Khalid Al-Ismail   and Mahmoud Jabir   

Purpose: Honey is a natural product known for its nutritional, therapeutic, and antioxidant properties, largely attributed to its phenolic compounds. The botanical source of honey is a major determinant of its nutritional and phytochemical composition. Jordan, with its diverse flora and climate, produces unique honey types with potentially distinct chemical and phenolic profiles; however, very little information is known about the phenolic content of the main Jordanian honey types. Therefore, this study aimed to provide a detailed characterization of honey samples from common honey types in Jordan. Methods: A registered honey beekeeper collected five types of honey in the spring of 2023 from colonies throughout Jordan. The contents of moisture, sugar, total phenolics, total flavonoids, and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) were determined in these common types of Jordanian honey. Results: Significant variations were detected in the levels of fructose, glucose, sucrose, maltose, total phenolics, total flavonoids, and antioxidant scavenging activity. Ziziphus had the highest total phenolic compounds, flavonoids, and antioxidant capacity, 66.92±2.96 mg/100g, 3.36±0.16 mg/100g, and 94.34±1.09 DPPH, respectively. Also, significant correlations were observed between the total phenolic content and antioxidant activity and between the total flavonoid content and antioxidant activity across the five types of honey samples. Conclusion: The common types of honey varied in their chemical and functional properties, which could influence consumer preferences and the selection for medicinal purposes. The findings of this study can be helpful for regulatory bodies to verify the quality, purity, and botanical origin of honey types. Also, research institutions and health industries can utilize the findings to develop functional foods and therapeutic products.

Rahmat Fadhil   Sabrina Fadilah   Siti Mechram   and Raida Agustina   

Arabica coffee is one of the most popular commodities in the world because this type of coffee has a distinctive taste. One of them is Volcano Gayo arabica coffee. The aim of this research was to conduct a sensory assessment of Volcano Gayo arabica coffee based on various manual brewing tools using Visekriterijumsko Kompromisno Rangiranje (VIKOR) method. The materials used in this research were Volcano Gayo arabica coffee beans obtained from farmers in Bener Meriah Regency, Aceh Province, Indonesia. The manual brewing tools used were Eva Solo, Syphon, French Press, V60, and Vietnam Drip. The sensory assessment of Volcano Gayo arabica coffee was obtained based on identified panelists preferences. The criteria tested included aroma, flavor, acidity, body, aftertaste, sweetness, defects, and overall. The results of the research showed that the sensory criteria chosen by the panelists from highest to lowest respectively were acidity (0.148), followed by overall (0.139), flavor (0.131), sweetness (0.130), aroma, body and aftertaste which had the same values (0.128) and defect (0.069). The best alternative brewing tools that had the highest sensory ratings respectively were V60 (0.066), Vietnam Drip (0.315), Eva Solo (0.500), Syphon (0.732) and French Press (0.733). Based on the research results, it can be concluded that the V60 and Vietnam Drip manual brewers were preferred for brewing Volcano Gayo arabica coffee compared to other brewers.

Diana Martha Cajachagua Hernandez   Miguel Angel Quispe Solano   Tatiana Sanchez Huaman   Becquer Frauberth Camayo-Lapa   Rodolfo Tello Saavedra   Maria del Pilar Chavez-Pacheco   and Galia Mavel Manyari Cervantes   

The present investigation evaluated the effect of three sweeteners on the physicochemical, rheological, microbiological, sensory, functional characteristics and shelf life of pitahaya compote. Twelve formulations were prepared by mixing red pitahaya pulp with water, starch, CMC, citric acid and sweetener (0.03%), subjected to pasteurization (75℃ for 10 min) and heat treatment (100℃ for 10 min). Optimization was carried out by principal component analysis, identifying formulation "F11" as the best, with sucralose (0.015%), acesulfame "k" (0.000%) and stevia (0.015%). The optimized compote presented L* 28.76, a* 6.45, b* 36.45; soluble solids 5.5° Brix; pH 4.46; acidity 0.19 g/100 mL (citric acid); moisture 90.229%; protein 1.525%; fat 0.299%; fiber 3.046%; ash 0.116%; carbohydrates 4.784%; betacyanins 0.564 mg/100 g; betaxanthins 0.545 mg/100 g; polyphenols 0.244 mg EAG/100 g and antioxidant capacity 26 mM TE/100 g and rheologically, it showed pseudoplastic non-Newtonian behavior (K=12.699, n=0.292). The compote was not contaminated by E. coli, total coliforms, mesophilic aerobes, moulds or yeasts, and was suitable for human consumption. The estimated shelf life by accelerated analysis was 264 days at 18℃ and 190 days at 20℃, with betacyanin stability as a critical parameter. This study highlights the feasibility of sweeteners to improve the functional properties and shelf life of pitahaya compote.

Bettina Alina Arbieto Sikos   Yssac Leonardo Soncco Silva   Miguel Angel Tupac Yupanqui Esquivel   and Sandra Maribel Dioses Urbina   

The article analyzes food and nutrition security (FNS) in Latin America, where, despite being one of the largest food-producing regions, inequalities persist in access to nutritious foods, mainly affecting vulnerable groups. This work explores public policies to improve FNS within the Sustainable Development Goals (SDGs) framework, especially SDG 2, which promotes "Zero Hunger" and sustainable agriculture. The objective is to evaluate the effectiveness of public policies in the region and their alignment with the SDGs, identifying factors that facilitate or limit their success. A systematic review of documents from 2015 to 2024 was conducted, using PRISMA guidelines to select quality studies. Sources include academic databases and documents from international organizations. Twenty-five relevant studies were identified, demonstrating advances in FNS policies in some countries, such as Brazil and Mexico, although significant challenges remain. Interventions focus on reducing malnutrition and promoting sustainable food systems, though their effectiveness is heterogeneous due to socioeconomic inequalities and structural limitations. It is concluded that, although there has been progress in FNS in Latin America, integrated and adaptive policies are needed to address challenges of inequality and sustainability, especially in rural and indigenous communities. This analysis suggests that agroecological practices and intersectoral collaboration could strengthen FNS in the region.

Gabby Linggo   Jessica Renata Yoewono   Agus Budiawan Naro Putra   and Diana Lo   

Edible crystal, known as Kohakutou, is a type of candy that originated in Japan. It boasts a crunchy exterior while remaining soft on the inside. Typically, edible crystal is crafted from a blend of agar and sucrose. However, edible crystals contain high sugar content that can increase the risk of developing type 2 diabetes. This study aimed to determine the effect of using isomalto-oligosaccharide (IMO) and isomalt as sugar substitutes on edible crystals' physicochemical and sensory characteristics. The study explored seven edible crystal formulations: P1 (100% sucrose), P2 (IMO + sucrose in a 10:90 ratio), P3 (IMO + sucrose in a 20:80 ratio), P4 (IMO + sucrose in a 30:70 ratio), P5 (IMO + isomalt in a 10:90 ratio), P6 (IMO + isomalt in a 20:80 ratio), and P7 (IMO + isomalt in a 30:70 ratio). These formulations underwent several analyses, including chemical analysis (water content and water activity), physical analysis (texture, yield, and color), and sensory evaluation using a 9-point hedonic scale. Notably, sample P2 was the most preferred, closely following the control. Conversely, sample P5 received the least preference. Edible crystals containing 90% isomalt exhibited the lowest water activity and water content, resulting in a hard and dense texture. Overall, P2 demonstrated chemical and physical properties like P1, leading to the conclusion that P2 is the sample with the highest value.

Ashoka Kumar Ratha   A. Geetha Devi   Prabira Kumar Sethy   Nalini Kanta Barpanda   Santi Kumari Behera   and Aziz Nanthaamornphong   

Banana classification holds vital importance in India, the world's largest banana producer, as accurate variety identification is crucial for optimizing postharvest handling, pricing, and supply chain management, ensuring quality consistency and market efficiency across diverse regional and commercial demands. This study proposes an advanced classification technique using an integrated deep convolutional neural network model tailored to classify ten prominent Indian banana varieties. The model strategically combines ResNet and DenseNet architectures enhanced with attention mechanisms as feature extractors, while employing a Support Vector Machine (SVM) for final classification. A distinctive aspect of this approach is its patch-wise image analysis strategy, wherein banana images are divided into sequences of patches to effectively capture both fine-grained local details and broader global patterns. The incorporation of self-attention mechanisms enables the model to learn intricate global relationships within these patches, substantially improving feature extraction efficiency. Additionally, DenseNet's well-connected architecture facilitates the systematic elimination of redundant or irrelevant features, optimizing the classification workflow. Remarkably, the proposed integrated model achieved an accuracy rate of 98.3%, outperforming conventional deep learning networks. This significant improvement in classification precision holds considerable promise for enhancing postharvest processes in supermarket supply chains. By ensuring reliable and efficient banana variety identification, this method can greatly contribute to streamlined inventory management, pricing strategies, and overall supply chain efficiency.

Sanjida Haque   Ghazala Imran   and Mohammad Nurunnabi   

This study utilized a cross-sectional survey design to assess the levels of knowledge, behaviors, and practices among 368 undergraduate university students from Saudi Arabia regarding sustainable food choices, along with the factors that influence their adoption of such behaviors. A self-administered online questionnaire was distributed to both male and female students from January to June 2023. The study has obtained appropriate ethical approval. Students had a very limited level of self-reported knowledge and displayed a moderate level of behavior toward sustainable food. Moreover, there was a noteworthy connection between gender and students' self-reported knowledge of sustainable food. The study also observed a significant association between students' behavior toward sustainable food, gender, level of education, and enrollment criteria. Likewise, students in this study displayed an impressive level of awareness and interest when questioned about sustainable food practices at the university. The study offers valuable insights into promoting sustainable eating behaviors among university students and provides guidance on designing and implementing effective interventions and policies to improve eating habits in daily life and on university campuses particularly in the context of Saudi Vision 2030 and UN Agenda 2030.

Enkeleda Berberi   Ilir Lloha   Suada Lalaj   Erjon Mamoçi   Ariola Devolli   Albjona Veli   Erjola Kopali   and Nertil Xhaferaj   

With a rich tradition well rooted in the country's cultural heritage, Albania's wine sector is dominated by an extensive array of native and imported grape species responsible for its unique wine taste. The sector has been expanding over the last few years with increased domestic consumption and more focus on standards of production as well as quality. Notwithstanding these developments, producers and consumers continue to have serious concerns about guaranteeing the safety and quality of wine, particularly with regard to allergenic residues from fining agents. The main aim of this study was to assess the current state of the Albanian wine industry by evaluating production practices and potential health risks associated with residual proteins from commonly used fining agents. Following a survey of 19 wineries, a total of 38 red and white wine samples from across Albania were analyzed using Enzyme-Linked Immunosorbent Assay (ELISA) to determine residual proteins from egg, milk, and fish-based fining agents. The results indicate that the wine industry is dominated by small family-owned wineries with most of the sales going to the local market. β-lactoglobulin and lysozyme were commonly detected in red wine samples at 4.1258 ppb and 8.5824 ppb concentrations, respectively. Casein was detected in 20% (n=4) of the red wines at a concentration of up to 0.1930 ppm, while ovalbumin was not detectable in all of the samples. This research is the first to investigate trace protein identification in Albanian wines and set the stage for subsequent studies to enhance product quality and safety. With the identification of residual proteins from fining agents' presence and concentration, this research implies potential allergic threats and provides winemakers with important information to enhance their processes and respond to consumers' safety requirements. Moreover, it is apparent in the findings that adherence to European Union allergen labelling laws, and Regulation No. 1169/2011 in particular, is a priority. With Albania looking to further solidify its presence in the global wine market, compliance with international safety and labeling standards will be crucial in enhancing export opportunities and expanding its market share.

Jane Tafadzwa Muchekeza   Komeine Kotokeni Mekondjo Nantanga   Mambo Moyo   and Theopoline Omagano Itenge   

Amaranth and quinoa are low-input, climate-smart crops that are highly nutritious and increasingly in demand. Their flours are utilized in various baking products and other applications, such as sauces. However, solvent-free extracted starches from these crops have not been compared to their flours in diverse products, including meat products. This study examined parameters contributing to functionality in products for water-extracted starch from amaranth and quinoa, comparing it to their flours. Analyses included proximate components, technological properties, and functional properties of the flours and starches. Results indicated significant differences in the proximate content of quinoa, amaranth flours, starches, and corn starch (p<0.05). The protein content of hydro-extracted starches was higher compared to alkali-extracted starches from other studies. Corn starch, used as a control, showed no significant difference (p>0.05) in the porosity of all flours and starches. Porosity is crucial for fried meat products as it enhances oil uptake. In this study, it was desirably lower than 50% in all starches and flours. The water absorption index was within the recommended range for optimal functionality of flours and starches (2-3.5g/g). Swelling power was higher in extracted starches compared to their flours, which is advantageous for cooked products. The study indicates that quinoa and amaranth starch can serve as substitutes for corn starch in food products, as they exhibit similar properties to the more expensive corn starch. They exhibited better wettability and dispersibility properties. These parameters contribute to products like sausages, enhancing juiciness and texture, which are desirable traits for consumers. Additionally, the emulsion capacity of starches did not significantly differ between flours and starches. Therefore, quinoa and amaranth flours and starches can be used in emulsion products as fat replacements. The properties of water-extracted starches analyzed in this study demonstrate their potential for use in other industries, such as pharmaceuticals, textiles, and packaging materials.

Ginette Gladys Doue   Lessoy Thierry Zoue   Mariame Cisse   Marcelle Tano Nyameke   Aya Carole Bonny   and Rose-Monde Megnanou   

This study highlighted the ideal soaking and cooking conditions for optimum reduction of the main anti-nutritional factors for the production of tofu-type vegetable meats of improved nutritional quality. The use of a composite experimental design centered on the soaking of cowpea grains, coupled with the search for the ideal cooking method by pasteurization, enabling to identify a grain/water ratio of 1/1.5 and a soaking time of 18 h, as well as a high-pasteurization cooking method (70℃ -3 min) for optimum reduction of 92.71% (phytates), 82.66% (tanins) and 60.64% (oxalates). The tofu-type vegetable meat produced under these conditions showed a higher yield (65.20±2.85%), better firmness (1.14±0.00 kg/cm²), better nutritional quality with contents in protein (19.45±2.66%), lipids (8.20±0.11%), fiber (4.91±0.22%) and various minerals including iron (39.61±1.56%), zinc (15.09±0.02%), Ca (160.40±1.67%), Mg (182.10±3.44%), K (695.90±2.43%) and P (2273.00±5.33%) higher than those of traditionally produced vegetable meats. In addition, the residual contents of the various anti-nutritional factors, leading to molar ratios of phytates/Fe (0.007), phytates/Ca (0.0012), phytates/Zn (0.02) and oxalates/Ca (0.15) well below the required limits, guarantee the bioavailability of these nutrients for the body. In a context of persistent chronic malnutrition, the adoption of this production method could guarantee the availability of tofu-type vegetable meats of proven nutritional quality, accessible to low-income households.

Christine Joy I. Ballo   and Michelle D. Enriquez   

Fish paste is a common condiment that increases appetite, and Filipinos have created both traditional and machine-made methods for making it. This study aims to ascertain whether the fish paste produced by the new fish paste maker equipment is acceptable. Samples' pH, moisture content, water activity, salt content, and crude fat were among the physical and chemical characteristics that were examined. The sensory evaluation's findings indicated that the fish paste's overall acceptability is extremely high, but its look, color, scent, and taste are all rated as moderate. Chemical studies for pH revealed that the lowest acidity level was 4.58±0.11% at 30 days, and that this level varied considerably across the 180-day fermentation period (p<0.05). Longer fermentation times, ranging from 26.5±2.79% (30 days) to 39.10±6.29% (180 days, p<0.05), were associated with a higher moisture content. It clearly showed how the nutritional value and microbiological development of fish paste are impacted by its shelf life. Since lower reported values were recorded in the 180-day fermentation, the water activity also varies significantly with the fermentation length; the full dilution of salt encourages the growth of microorganisms. Longer fermentation tends to increase the amount of salt and ash; the 180-day fermentation produced the highest values, 1.93±0.67% (p<0.05) and 2.94±0.88%, respectively. The fermentation time has no discernible impact on the crude fat results. Overall, the physical-chemical study and sensory evaluation indicated that the fish paste is satisfactory.

Rose Daphnee Tchonkouang   Dorcas Martekie Martey   Murad Bal   Mecit Halil Oztop   Custódia Gago   Adriana Guerreiro   Maria Dulce Antunes   and Maria Margarida Cortez Vieira   

A functional tomato sauce was developed through the enrichment of high-lycopene tomato pulp (TomP) with pea protein (PP), freeze-dried olive powder (OP), and tomato peel powder (TPP) to achieve good sensory acceptability and a high antioxidant level using a 4-component (X₁-TomP, X₂-PP, X₃-OP, X₄-TPP) D-optimal mixture design. Responses: Y₁-color, Y₂-aspect, Y₃-aroma, Y₄-flow/texture, Y₅-taste, Y₆-sourness, and Y₇-aftertaste, were evaluated by a non-trained sensory panel to obtain polynomial models for all responses. Numerical optimization resulted in the formulation: TomP (93.05%), PP (1.82%), OP (1.66%), and TPP (3.47%). Sensory analyses of the developed sauce revealed that the product was appreciated by untrained and trained panelists. Sensory profile analyses by the trained panel consensus concluded that the sauce has a good flavor profile with well-balanced sweetness and saltiness, slightly perceptible astringent notes, and no off-taste. Analyses of antioxidant activity (ABTS and FRAP), polyphenols, lycopene and beta-carotene were carried out. The sauce had concentrations of 35.37±1.85 mg/100 g (lycopene), 5.72±0.52 mg/100 g (beta-carotene), and 58.30±0.91 mg GAE/100 g (phenolic content) while the pulp had concentrations of 23.54±0.76 mg/100 g, 3.03±0.01 mg/100 g and 39.06±2.99 mg GAE/100 g, respectively. The developed tomato sauce compares favorably with the pulp in terms of lycopene, beta-carotene, and phenolic content. The remarkable increase in phenolic content, lycopene, and beta-carotene (known for their antioxidant properties) in the sauce enriched with powdered additives contributes significantly to its antioxidant potential. Therefore, the developed sauce is a good source of such health-promoting compounds and has the potential to be consumed as a functional food.

Paloma L. I.   and Israel P. R.   

This study aims to examine the food safety practices of street food vendors and assess the microbial count in street food samples in Kalibo, Aklan. Street food vending is popular due to its affordability and its ability to delight consumers' taste buds, especially in urban areas. However, its safety is not always ensured due to the inobservance of food safety practices. The study was conducted with 10 purposively selected street vendors across Kalibo, Aklan. Food safety practices were assessed through questionnaires and structured interviews. The selected vendors were also observed during their street food vending operations. Food samples were collected and analyzed for microbial count, including common pathogens such as Aerobic plate count, Escherichia coli count, Staphylococcus aureus count, and mold and yeast. The results indicated a significant difference between the levels of food safety practices: preparation and cooking, selling and the training attended. Microbial analysis revealed that a substantial percentage of food samples were safe for human consumption, but some food samples contained borderline and not acceptable levels of mold and yeast, 3,000 cfu/g sample in the street food "baga". The findings of the study emphasize the importance of food safety training and regulation of street food vendors, ultimately reducing health risks to consumers. Recommendations for future research and public health policies and education conclude this paper.

Marife R. Hilapad   

Kamias (Averrhoa bilimbi Linn.) is a valuable medicinal plant widely found in regions such as Africa, Asia, Latin America, and Oceania, where various tropical fruits and vegetables thrive. However, this fruit is often underutilized, frequently left to fall and decay. This study aimed to evaluate the sensory properties, determine the physicochemical characteristics, analyze the colorimetric properties, optimize the levels of baking soda and syrup concentration, and assess the production cost of osmotically dehydrated kamias. The study followed a 3x3 factorial experiment, subjected to physicochemical tests, sensory evaluation and color analysis. Contour plots of acceptability ratings were superimposed to determine the optimal formulation. Results indicated that dried kamias soaked with 5 g/L baking soda and 40°B syrup concentration exhibited the highest color acceptability. Meanwhile, samples soaked with 15 g/L baking soda and 40°B syrup concentration received the highest ratings for aroma, taste, texture, and overall acceptability. Additionally, kamias treated with 15 g/L baking soda and both 40°B and 50°B syrup concentrations achieved the highest overall acceptability scores. Furthermore, samples soaked in 15 g/L baking soda and 60°B syrup concentration had the highest aftertaste acceptability. In terms of physicochemical properties, pH was not significantly affected by the tested variables. Total Soluble Solids (TSS) had a significant impact on the variables analyzed. This indicates that increasing the levels of baking soda and syrup concentration significantly affected the total soluble solids content of dried kamias, both linearly and quadratically. Meanwhile, moisture content was highest when baking soda and syrup concentration levels were at intermediate values. In terms of color analysis, dried kamias treated with 5 g/L baking soda and 40°B syrup concentration exhibited the highest browning and yellowness indices, with values of 3.43 and 4.50, respectively. The optimal formulation for dried kamias was determined to be 15 g/L baking soda and 40°B syrup concentration.

Ira Suryanis   Hasmiwati Hasmiwati   Nur Indrawaty Lipoeto   Novirman Jamarun   Rinita Amelia   Almurdi   and Yudha Endra Pratama   

The utilization of fermented milk as probiotics to address nutritional concerns in Indonesia has been limited. Multiple studies have demonstrated that probiotics can mitigate dysbiosis by altering the gut microbiota composition. One reason is milk utilization from domesticated animals, attributed to the nutritional composition and presence of lactic acid bacteria (LAB) as probiotics in goat milk. This work aimed to evaluate the molecular potential of probiotic isolates derived from goat milk utilizing the 16S rRNA gene and their antimicrobial activities. This study employed the sequencing analysis of potential probiotic isolates from goat milk using the 16S rRNA gene. The analysis focused on examining the arrangement of lactic acid bacteria DNA in terms of acid-base length and evaluating their antimicrobial activity against Escherichia coli, Salmonella sp., Klebsiella sp., as well as their antifungal activity against Candida albicans. The research findings were obtained by analyzing the amplification of DNA sequences from probiotic isolates found in goat milk, namely in a 1391 bp region. Furthermore, the antibacterial activity was assessed by measuring the diameter of the clear Zone formed on the test bacteria E. coli (7.10 mm), Salmonella sp. (6.10 mm), Klebsiella sp. (9.13 mm), and the fungus Candida albicans (15.19 mm). This study proves that LAB isolates derived from goat milk possess probiotic properties. This is supported by their amplification of the 16S rRNA gene, sequencing analysis showing similarity to Lactiplantibacillus plantarum, and their ability to inhibit the growth of pathogenic bacteria and exhibit antifungal activity.

Bushra Mumtaz   Sharmin Jahan   Md. Motalab   Barun Kanti Saha   and Maisha Jesmin   

This research study aimed to investigate the extent of changes in the nutritional and biochemical properties of bananas when different ethephon concentrations were applied. The goal was to identify the optimum concentration of ethephon for ripening bananas. Bananas were divided into two groups, nontreated banana (NTB) and ethephon treated banana (ETB) with 500 ppm (ETB1), 1000 ppm (ETB2), and 2000 ppm (ETB3) and observed for 8 days. Applying 2000ppm of ethephon led to accelerated ripening within 2 days, with a subsequent 4-day shelf life. This stands in contrast to bananas ripened with 1000ppm, 500ppm, and NTB, which exhibited a shelf life of 5, 6, and 11 days, respectively. The current research revealed significant differences(p<0.05) in the rate of ripening and rotting, total soluble solids, total sugar, reducing sugar, moisture, fiber, carbohydrate, and energy content between NTB and ETB samples. The NTB samples on the 2nd day exhibited the highest vitamin C content (8.10 ± 0.10 mg/100g). NTB samples exhibited higher sodium, iron, magnesium, and calcium contents, while ETB samples showed elevated levels of potassium and phosphorous. Based on considerations of ripening duration, shelf life, and nutritional preservation, a 1000ppm dosage of ethephon emerges as the preferred choice for artificial ripening purposes.

Pajtim Bytyçi   Rozeta Hasalliu   Mergim Mestani   Drita Zogaj   Osman Fetoshi   Lorikȅ Salihu   Endra Luzha Pula   Florjana Zogaj   and Ibrahim Mehmeti   

Milk is considered as a nutritional and healthy food product. Physicochemical analysis and microbiological analysis of milk and traditional cheeses are important points in evaluating the quality of products. This study investigates the physicochemical composition and microbiological safety of milk and cheese from cows, goats, and sheep, focusing on key pathogens, including Listeria monocytogenes and Staphylococcus aureus. A total of 21 cheese samples from different farms across different regions were collected for milk quality assessment. Milk is analyzed also from goats, sheep and cows as an initial product of cheese. Analyses of physical and chemical parameters such as protein, fat, dry matter, acidity and pH as well as analyses of the Staphylococcus aureus and Escherichia coli were performed by using traditional methods for milk and cheese. Result shows that, all pathogen levels were below international ISO standards, confirming the safety of these dairy products. The analysis revealed notable differences across milk types: cows' milk displayed the highest titratable acidity (7.01 °SH), while sheep's milk was the richest in protein (5.01 g·100 g^-1) and fat content was the highest in sheep (6.03 g·100 g^-1) compared to cows and goats. Additionally, the study examined cheeses derived from these milk types, observing variations in pH, salt, and nutrient profiles, influenced by local farming practices. These findings underline the importance of standardizing dairy production to ensure consistent quality and safety, providing valuable insights for producers, nutritionists, and policymakers within Kosovo's dairy industry.

A.A. Odintsova   N.I. Dunchenko   and S.V.Kuptsova   

The need to use functional food products is due to their ability to have a beneficial effect on the human body. Functional products are those that contain ingredients that have a targeted positive effect on the human body. It is known that functional food products include therapeutic and prophylactic products, dietary products or those intended for therapeutic nutrition, enriched with certain micronutrients, as well as products for children and gerontological nutrition. One of the areas of the food industry is the development of meat products for young children. In recent years, pediatricians have increasingly paid attention to the influence of child nutrition in the early stages of development on the subsequent health of an adult. It has been proven that undernutrition of the fetus and overnutrition of the child in the first year of life are risk factors for the development of obesity, diabetes, and early atherosclerosis. According to the World Health Organization (WHO), an urgent problem is the development of food allergies in children in the early stages of development associated with poor nutrition. A history of food allergy symptoms was observed in 17.3% of children. The physiological characteristics of young children include a relatively high growth rate, brain development, rapid development of psychomotor functions, and the desire to eat food independently without the participation of adults, while at the same time taste habits and taste preferences are formed. In connection with the above, the direction of research in the field of creating new meat products enriched with functional plant components for feeding young children and managing their quality is relevant.

Ginzburg M.A.   Dunchenko N.I.   and Voloshina E.S.   

The priority areas of science in the last twenty years have been the technologies of healthy food products for various population groups. Functional food additives of plant origin are of particular interest, which can simultaneously enrich the product with the necessary essential substances, influence the product structure formation, and determine its organoleptic parameters, in particular, consistency. Recently, scientists have shown interest in collagens of various origins as sources of additional protein and as structure-forming agents. The share of collagen protein production in Russia is 80% of imports and 20% of domestic products. The theoretical works and practical developments of Professor Antipova L.V. with students in the field of production of both collagen-containing additives and innovative food products using collagens have gained great fame. The use of hydrolyzed collagens in the development of new technologies for structured dairy products leads to the enrichment of the diet with physiologically active substances of useful ingredients, and also forms a set of quality and safety indicators that ensure the storage of food products. The purpose of the research is to study the possibility of using hydrolyzed collagens in the technologies of dairy structured products. The study of the properties of hydrolyzed collagens of various origins and their use in the technology of sour cream products allows us to substantiate the duration of structure formation and optimal doses of collagen hydrolysates of various origins based on a full factorial experiment, which allows us not only to determine the quantitative and qualitative characteristics of products, but also to establish the patterns of structure formation.

Osuji E.E.   Anyiam K.H.   Nwose R.N.   Keyagha E.R.   Umeh O.A.   Ukoha I.I.   Ben-Chendo G.N.   Osuji M.N.   Echereobia C.O.   Umeh N.E.   Nwachukwu E.U.   Cookey C.O.   Iorlamen T.R.   Ugwunali E.J.   Anyanwu U.G.   Okechukwu O.M.   and Osuagwu C.O.   

Incentivizing biofortification- defeating malnutrition and nutrient deficiency; a novel approach to food-nutritional security in Nigeria was investigated. Purposive sampling technique selected 201 respondents used for the study. Data collection was made using research instrument and data were analyzed using frequency, percentage, charts, local average treatment effect (LATE), food security index and probit model. Research findings indicated that 52.2% practiced agronomic biofortification, 25.4% practiced conventional biofortification and the least 22.4% engaged in transgenic biofortification. Enhanced protein composition and bioavailability 93.5%, enhanced oil composition and nutrient 84.6%, enhanced vitamin nutrient 88.6% and enhanced mineral components and micro elements 95.5% were major rationale for biofortification engagement. The LATE (WALD) and LATE (IV) results produced 0.8721 and 0.9109 estimates, indicating that practice of biofortification increased nutritional index by 87.2% and 91.1%. A total of 92 respondents were food secured and met the nutrient calorie requirements, while 109 were food in-secured. Food nutritional index showed that vegetables and legumes occupied the peak with values of 30.8 and 24.7. Technological innovation (P<0.01), land size (P<0.05), modified varieties (P<0.01), pests and diseases (P<0.01), soil-types (P<0.05), and climate issues (P<-0.01) exhibited both favorable and unfavorable influence on food crop biofortification. The study recommended awareness creation, agro-seminars/symposiums, capacity development and research and innovation and government involvements as necessary procedures for improving food crops biofortification in the State.

Acacio Cardoso Amaral   Rui Daniel de Carvalho   Stefany S. A. Fernandez   Graciano Soares Gomes   and Lourença Mendonça   

Studies were carried out to detect formalin contamination and the levels of formalin contamination in imported seafood, frozen meat, and a few locally produced foods. One hundred and twenty-one (121) imported seafood and frozen meat samples from supermarkets situated within Dili city were purchased and tested using Colorimetric determination with a color card and sliding comparator. Formalin was detected in all the supermarkets surveyed and also in the locally produced seafood. Meat and fish are contaminated at different levels. The highest contamination (50%) was found in fish with 13 positive samples with a contamination level of 2.25 mg/kg to 25.5 mg/kg. The second highest (23.1%) level of formalin contamination was found in chicken with 6 samples positive with different levels of contamination varied between 0.9 mg/kg to 9 mg/kg. The third most contaminated with formalin was detected in prawn/shrimp with 3 samples positive at different levels of contamination varied between 2.25 mg/kg to 13.50 mg/kg. The level of contamination is mostly above the maximum limit of 5 mg/kg and poses a threat to public health in Timor-Leste.

Affoué Regina Sthela Kouakou   Arsène Landry Igor Nogbou   Djedjro Clément Akmel   Amenan Bernadine Siapo   and Akissi Françoise Kouamé   

The aim of this study was to evaluate the effects of blanching and drying temperature on colour parameters, browning parameters and total phenolic compounds of ripe plantain. To this end, various treatments were applied to slices of plantain of the Corne 1 variety at the yellow ripening stage with spots. The parameters L, a*, b*, browning index and rate, total polyphenol content and antioxidant activity were then determined. The results showed significant differences between the samples. Treatments C2 (control pulp dried at 45℃), T1 (pulp blanched and dried at 45℃), C2 (control pulp dried at 50℃) and T2 (pulp blanched and dried at 50℃) recorded values of 32.79, 27.93, 30.60 and 29.87 respectively for the L parameter. For parameter a*, the values were 3.94 for control C1, 2.12 for treatment T1, 4.27 for control C2 and 2.71 for treatment T2. The b* parameter recorded values of 7.06, 5.58, 7.80 and 6.26 for C1, T1, C2 and T2 respectively. The browning index was 30.75 for C1, 27.15 for T1, 38.74 for C2 and 29.40 for T2. The browning rates obtained were 0.03 for control C1, 0.18 for treatment T1, 0.23 for control C2 and 0.62 for treatment T2. Treatments C1, T1, C2 and T2 obtained 59.32, 55.35, 69.33 and 65.58 respectively for total polyphenol content. Blanching and drying had a significant impact on colour intensity, redness, yellowness, browning index, total polyphenols and antioxidant activity. However, blanching and drying had a significant impact, characterised by a decrease in colour parameters and phenolic compounds, but also by an increase in browning rate.

Bredikhin S. A.   Andreev V. N.   and Demichev V. V.   

In the production of margarine products, vegetable fats and liquid oils are used as the fat phase. Recently, it has become necessary to replace some of the liquid oils. The replacement of traditionally used soybean oil and parts of hydrogenated fat with palm oil is due to the fact that soybean oil is characterized by a lower melting point and high content of unsaturated fatty acids. It is planned to introduce palm oil into the composition of margarines up to 15% of the total fat phase content. To this end, laboratory-prepared experimental margarine samples with palm oil content of 0%, 5%, 10% and 15% were studied at the stages of obtaining a crude margarine mixture, a finely dispersed emulsion and hard margarine. The rheological and organoleptic properties of experimental margarine samples have been studied, which allowed to conclude about the optimal modes of obtaining a crude margarine emulsion. A new method for obtaining a finely dispersed margarine emulsion using ultrasonic treatment has been proposed. The obtained research results showed that the use of palm oil and a new dispersion method in mixture composition makes it possible to improve the finished margarine structure during packaging without changing rheological and organoleptic properties, as well as increase the antioxidant capabilities during storage.

Krasulya O. N.   Kazakova E. V.   and Giro T. M.   

The article presents the results of research indicating the effectiveness of the influence of low-frequency acoustic effects on liquid food media to intensify the salting of fish raw materials. Currently, various technological methods of exposure are used to intensify the process of salting fish raw materials, and one of the promising ones is the use of ultrasound and its secondary effects (cavitation). The object of the study was thawed Pacific herring, which was subjected to wet salting with and without cavitation effects on a liquid food medium – brine. As a result of the conducted research, the mass fractions of the recipe ingredients of the "Pacific herring – brine" food system were determined using mathematical modeling methods, the calculation of dimensionless balance indices and the generalized balance function (Harrington), the value of which is 0.68, was carried out. Due to the use of acoustic effects on liquid food media, followed by the introduction of brine into the thickness of fish raw materials, the value of the mass increase index was determined, which amounted to 16%. The results of organoleptic evaluation, physical-chemical, and microstructural analysis of fish raw materials indicate the expediency of using acoustic effects to activate brine in the process of salting Pacific herring, which improves the consistency, taste and aroma of finished products.

Borodulin D. M.   Nugmanov A. Kh.-Kh.   and Prosin M. V.   

In the last decade, the global alcohol market has been filled with a lot of different types of drinks made from grain raw materials, such as cognac, whiskey, brandy, calvados (applejack), and rum. Statistically, whiskey is the most popular of the above alcoholic beverages. The main technological operations, complex and time-consuming, responsible for the quality and flavor characteristics, as well as for the cost of the final product include the aging process of whiskey distillates. To find the specific yield of the target components and identify the mechanism of mass transfer, the kinetic patterns of the maturation process of whiskey distillates with different alcohol concentrations of 40%, 50% and 60% were studied, constructed and analyzed, which were accepted as the object of research. During the extraction of polyphenols from medium-fired oak cubes, they were additionally subjected to pulsed exposure to ultrahigh frequency radiation lasting 1, 2 and 3 minutes once every two days at a microwave oven power of 750 watts. The duration of the studies was 350 days. Experimental studies of the kinetics of extracting biologically active compounds from oak cubes using microwave have shown a multiple dependence of the target product yield on the pulse duration of the microwave field, which indicates their positive effect on the studied mass transfer process and the kinetics of its course. The analysis of the obtained data on the extraction rate dependence on the duration of the mass transfer process for whiskey distillates with a strength of 40%, 50%, and 60% indicates the presence of characteristic stages of mass transfer of polyphenols from oak cubes to distillates, which do not contradict the existing provisions of the extraction theory. Therefore, the data presented in the article can be applied with a sufficient degree of accuracy in the engineering practice of the food industry in the production of strong alcoholic beverages at the stage of their maturation.

Bakin I. A.   Makarova A. A.   and Mustafina A. S.   

The study assessed the nutritional and sensory properties of soft drinks produced using essential oils (from plants of the Lamiaceae family) obtained by CO₂ extraction. The extraction parameters are selected as the maximum for a laboratory CO₂ installation (40 MPa; 40® ; 0.4 kg/h). The component composition of extracts of Satureja hortensis L., Melissa officinalis, Dracocephalum moldavica L. was studied by gas chromatography methods. The composition of CO₂ extracts was dominated by Pulegone 2,4-Decadienal, Linalyl acetate, Carvacrol, Thymol; o-Cymene, Levomenol. The physical, chemical, and organoleptic properties of beverage samples were studied. Using the descriptor-profile method, descriptor panels were developed and flavor profiles were determined. The CO₂ extract-based beverage samples had a harmonious taste, with the lemon balm extract-based sample demonstrating the highest taste qualities. The best harmony of taste and aftertaste was for the savory CO₂ extract. In the composition of beverages, the addition of CO₂ extracts affected the nutritional and functional characteristics. Documentation for the production of three beverage types at an industrial enterprise has been registered. This research contributes to the spread of green extraction technologies, and allows to maximize the use of raw materials to produce organic products.

Enkeleda Berberi   Suada Lalaj   Ilir Lloha   Ariola Devolli   Erjon Mamoçi   Albjona Veli   and Erjola Kopali   

Wine consumption is a cherished cultural tradition in Albania, but its potential to elicit adverse reactions remains underexplored. This cross-sectional survey investigated the prevalence, symptoms, and associated factors of adverse wine reactions among the Albanian population. A comprehensive questionnaire was developed to assess participants' wine consumption habits, allergic reactions, demographic characteristics, and potential confounding variables. The questionnaire was distributed via email platform as a google form and personally distributed among students at the Agricultural University of Tirana. In both cases, the participants in the questionnaire were informed about the aim and content of the questionnaire and their right to decline participation in the survey. All the data were analyzed using the statistical program SPSS 29.00. A total of 344 participants (38.3% were female) completed the questionnaire detailing their demographic characteristics, wine consumption habits, and their perception of adverse reactions after wine consumption. Results revealed a notable prevalence rate of adverse wine reactions among Albanian adults, with 14.4% reporting experiencing such reactions at least once. Adverse reactions such as hives, stuffy nose, and stomach pain/vomiting had notable significance, indicating these might be key areas of concern when studying wine allergies. Intriguingly, local red wine emerged as the predominant trigger for adverse reactions, followed by local white wine. Notably, individuals with a personal history of allergies and other medical conditions exhibited a heightened susceptibility to adverse wine reactions. Our data show statistically significant differences in the mean of participants medically diagnosed with CVD and those experiencing adverse reactions after wine consumption. This study sheds light on the prevalence and manifestations of adverse wine reactions within the Albanians, emphasizing the need for heightened awareness and tailored interventions. Enhanced labeling practices and allergen management strategies within the wine industry are warranted to safeguard consumer health and well-being. Future research endeavors should delve deeper into the underlying mechanisms of wine allergy and explore preventive measures to mitigate the burden of adverse reactions among Albanian wine enthusiasts.

Walaa AlKasasbeh   Hatem Shlool   Numan Natshah   and Bekir Erhan Orhan   

This cross-sectional study aimed to investigate the prevalence of dietary supplement consumption, levels of knowledge, and associated factors among gym attendees in Amman, Jordan. The study instrument, a self-administered questionnaire, covered sociodemographic details, exercise patterns, knowledge about supplements, and behaviours related to supplement consumption. 399 participants from 35 randomly selected gyms were surveyed, revealing that 57.6% reported using dietary supplements. Usage was higher among males (72.6%) compared to females (27.4%), with the 26-30 age group exhibiting the highest usage (43.6%) and the 41+ age group the lowest (38.8%). Supplement consumption increased with academic level and employment status, with 77.4% of university degree holders and 53.9% of employed participants reporting usage. Regarding knowledge and behaviour, 83.2% of participants demonstrated adequate knowledge about dietary supplements, while 81.2% exhibited good behaviour related to supplement consumption. Males, younger individuals, frequent exercisers, and supplement consumers were likelier to have better knowledge. Employment status and reasons for bodybuilding were associated with supplement behaviour, with employed participants and those with reasons other than athletic competition showing better behaviour. Binary logistic regression revealed that gender, age, exercise frequency, bodybuilding, BMI, and supplement consumption significantly predicted knowledge levels, while employment status, the reason for bodybuilding, and supplement consumption predicted behaviour. These findings underscore the need for targeted educational initiatives to improve knowledge and promote safe dietary supplement practices among gym attendees. Health professionals and fitness instructors should proactively provide evidence-based information and guidance regarding the selection, dosage, and potential risks associated with dietary supplements.

Blanca Priscila Maldonado Pacheco   Julio Cesar Vinueza Galarraga   María José Andrade Cuvi   and Montserrat Mor Mur   

Meat and meat products contain important nutrients, such as proteins, essential fatty acids, vitamins, and trace elements that are important for our diet; however, these products also contain elements that can promote the development of multiple diseases, which compels the food industry to create healthier food alternatives. According to the Health and Nutrition Survey (2018), the Ecuadorian diet includes 24% of saturated fatty acids (SFA) and sausages are among the most highly consumed food items. The objective of this research was to develop a sausage with a lower SFA contribution by replacing pork back fat with corn oil without affecting its physicochemical characteristics and sensory acceptability. Two formulations were prepared: pork fat (FT) and corn oil (CO). As the sausage was made, the division in order of vegetable oil addition and cooking start temperature was strictly controlled. The technological properties, proximal composition, fatty acid profile, microbiological quality, and sensory acceptability were analyzed. The results showed that the water loss of FT is higher than that of CO by 1.23%. The two formulations presented an average in total animal proteins of 13.4%, meaning the protein is classified as Type I according to NTE 1338. As for the fatty acid profile, CO contains 20.5% less SFA than FT and has a significantly higher amount of PUFA (by 42.2%). The overall average acceptance was 4.4% with no statistically significant difference between samples. At 30 days of refrigerated storage, an E. coli population < 10UFC/g and absence of Salmonella were found. The results show that it is possible to replace 100% of back fat with vegetable oil.

Akane Kasai   and Hiroko Seki   

Tea is consumed globally, and its production involves processes such as fermentation. In the production of Pu-erh tea, Pu-erh leaves are fermented with koji, which purportedly enhances the antioxidant activity of the tea by converting the gallate catechins contained in the leaves to hydrolyzed catechins. Notably, persimmon leaves contain substantial amounts of gallate catechins; consequently, the antioxidant effects of persimmon leaf tea could be enhanced by fermentation. Therefore, this study was undertaken to elucidate the changes in antioxidant activity during the fermentation of persimmon leaf tea and identify the components that contribute to the antioxidant effect. The levels of ascorbic acid, total polyphenols, and tannin in persimmon leaf tea were quantified, and their respective antioxidant effects were investigated. Additionally, changes in total polyphenol and tannin content during fermentation were assessed, and their correlation with antioxidant potency was explored. The findings revealed that tannin and gallic acid significantly contributed to the antioxidant effect of persimmon leaf tea. Furthermore, the total polyphenol content increased over time during fermentation; however, no consistent trend in antioxidant effect was observed. These results suggest that the polyphenols and tannin generated during the fermentation of persimmon leaf tea influence antioxidant activity. The study provides insights into how the fermentation process enhances the antioxidant properties of persimmon leaf tea, particularly through the generation of polyphenols and tannin. These findings suggest that optimizing fermentation conditions could maximize the health benefits of persimmon leaf tea. Additionally, understanding the role of these components could lead to the development of new fermentation techniques or products aimed at boosting antioxidant activity in various tea preparations. This research could serve as a foundation for further studies on the health-promoting effects of fermented teas and guide the tea industry in producing more beneficial beverages.

Patrice Bazongo   Lassané Ouédraogo   Souleymane Compaoré   Martin Kiendrebeogo   and Nicolas Barro   

Lannea microcarpa called also African grape is a fruit species known to the entire population but very little valued for the nutritional richness of its seeds. This study aims to conduct a biochemical characterization of L. microcarpa seeds and seed oil. Samples were collected from South Central Burkina Faso. Phytochemical screening was carried out using AOAC official method and biochemical analysis of the seeds and seed oil was performed using LC-MS/MS. Antioxidant activity was assessed using the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical assay for both methanolic and n-hexane extracts of the seed oil. The phytochemical screening revealed that the seeds contain alkaloids, polyphenols, saponins, tannins, and triterpene sterols. The physicochemical parameters showed moisture values of 2.54%, ash (2.84 ± 0.00%), crude fat (60.95 ± 1.24%), acid number (5.24 ±0.00 mg KOH/g), oleic acid (2.62 ± 0.19%), carbohydrate (15.11 ± 0.04%) and crude protein (18.55 ± 0.35%). The content of monounsaturated and polyunsaturated fatty acids (55.64%) exceeds the quantity of saturated fatty acids. The seeds contain approximately 6% essential amino acids, with leucine being the most abundant at a concentration of 12,532.01 ± 0.08 mg/kg. The seeds have five main minerals and 17 trace elements, with phosphorus being the most prevalent (36.40%). The ratio of phosphocalcic (Ca/P) was less by 0.3 compared to the suggested values of 1.5 and 2 for animal nutrition. The Ca/Mg ratio (0.7) was nearly at the recommended value of 1. The Na/K ratio (0.4) was within the limit of 1 not being exceeded. The seed exhibits significant antioxidant activity, with the methanol extract (220 ± 25 μg/mL) showing a higher effect than the n-hexane extract (1001.4 ± 42 μg/mL). The composition of the seed and its oil could have potential nutritional and medicinal benefits.

Cengiz Çesko   Jaser Veseli   Hatice Paluzar   Aulona Sfishta   Hyrije Koraqi   Namik Durmishi   and Nora Rrahimi Hasani   

Apple juice is the second most consumed fruit juice in the world and is popular among both adults and children with its unique taste. The raw apple juice obtained after juicing is treated with enzymes to remove suspended solids that clog filters, slow production and cause cloudiness in the juice, and hydrolyze the molecules that cause cloudiness. Enzymatic treatment can be applied as a hot method (1 to 2 hours at 40-55℃) or a cold method (6 to 8 hours at 20-25℃). In this study, it was aimed to determine the optimum temperature, optimum enzyme concentration and enzyme application time within the temperature range of the hot method, which is known to be more advantageous by using pectinase and aminoglycosidase enzyme mixture. The objective of enzymatic clarification of fruit juice is to provide a rapid, easy and economic filtration quality to fruit juices, to prevent subsequent turbidity, and to prevent gel formation during concentration by breaking down pectin. In this study, we examined the clarification of the juice obtained from Granny Smith apples grown in Kosovo with a commercially available pectinase and aminoglycosidase enzyme mixture. In our research, two enzymes responsible for the breakdown of pectin and starch, pectinase and amylase, were used to clarify apple juice. The most suitable enzyme mixture ratio and the working temperature of the enzymes were optimized by mixing different ratios of pectinase and amylase enzymes. The viscosity, pH change, Total Acidity, density, turbidity test, brix, starch and pectin analysis of the apple juice clarified under the determined optimum conditions were performed. When the data obtained was examined, it was determined that the best results were obtained in apple juice incubated for 1 hour and 30 minutes at 55℃ with an enzyme concentration of 0.1/0.12 g/L and the percentage of clarity was 78.94%. The results showed that when pectinase and aminoglycosidase enzymes were used in combination for juice clarification, the clarity level in apple juice increased significantly. This can be applied to the clarification of other fruit juices.

Marie Louise Dégni   Doudjo Soro   Zita Essan Bla N'Goran-Aw   Djedjro Clément Akmel   Emmanuel Nogbou Assidjo   and Benjamin Kouassi Yao   

Cashew apple processing into various by-products is hampered by the problem of astringency. Previous research to reduce this astringency has mainly focused on the juice. The objective of this work was to determine the combinations of NaCl concentration, brining duration, and peeling applied to cashew apples prior to their processing into jams that would reduce astringency and improve organoleptic properties. A factorial experiment, composed of 26 treatments resulted from a combination of brining duration, NaCl concentration, and peeling, was conducted at the LAPISEN laboratory of the Institute National Polytechnique Felix Houphouet-Boigny in Yamoussoukro (Côte d'Ivoire). The cashew apples pretreatment was followed by a six-week freezing at -4℃. Jams obtained were both analyzed for tannin contents and subjected to a sensory evaluation. Results revealed a low astringency of the jams after pretreatment, with tannin levels ranging between 0.75 and 2.55 mg/100g of jam, lower than tannin levels in the fresh cashew apples. P-values of the sensory descriptors of the jams were all lower than the alpha-level of 0.05, revealing that panelists could successfully discriminate between the jams. Results of the jam preference test presented to naive subjects revealed that cashew apples with the presence of the skin and soaked in 15 g/L NaCl for one day produced the preferred jam among the set presented to evaluators. This combination of the three factors tested could also be applied to the production of other cashew apple by-products.

Tran Y. Doan Trang   Pham Huong Quynh   Ta Thi Huong   Do Thi Hanh   Ha Thi Dzung   and Vu Phuong Lan   

Pectin extraction from durian peel was conducted using response surface methodology (RSM) to determine optimal conditions for maximum yield. The study investigated the independent influence of temperature, time, pH, and solvent/material ratio on extraction yield. The experimental variables were set within specific ranges: temperature ranged from 75 to 85 ℃, extraction time varied from 45 to 75 minutes, pH was maintained at 1, and the solvent/material ratio ranged from 17.5/1 to 22.5/1 mL/g. By employing the Box-Behnken experimental design coupled with a quadratic polynomial regression model, the pectin extraction process was optimized utilizing response surface methodology. The optimized conditions, determined to be a temperature of 80°C, an extraction time of 52 minutes, and a solvent/material ratio of 20.0/1 mL/g, yielded a predicted maximum pectin yield of 12.7475% from durian peel. The extracted pectin exhibited characteristics such as a light brown color, 7.16% moisture content, ash content below 3.0%, protein content of 0.43%, methoxyl content of 3.59%, esterification degree of 50.70%, equivalent weight of 617.80 g/mol, and AUA content of 40.25%. The application of response surface methodology in the optimization of pectin from DP is promising for efficient and environmentally friendly waste management.

Tran Y Doan Trang   Do Thi Hanh   Ha Thi Dzung   Ta Thi Huong   Pham Huong Quynh   Ha Thi Nha Phuong   Nguyen Thi Thu Hien   and Hoang Thanh Duc   

This research collected starch films with varying Microcrystalline Cellulose (MCC) contents, ranging from 0% to 20% by weight. Subsequently, and these starch-MCC composite films were assessed for their film-forming ability, solution properties, water absorption capacity, solubility, biodegradability, and surface morphology. The film with the best characteristics was selected for further testing in preserving ripe tomatoes. The results showed that adding 4% MCC to the film reduced water absorption and enhanced biodegradability and solubility to an optimal level while improving adhesion during production compared to the initial film. Electron microscopy observations revealed no significant impact on the surface morphology of the composite film when 4% MCC was added. Applying this starch film in preserving ripe tomatoes demonstrated its ability to maintain the freshness, shine, and color of the fruit for up to 12 days. The research reveals that using the St-4% MCC composite film effectively maintains the freshness and quality of ripe tomatoes. Compared to untreated fruits, this coating notably slows down decay, retains color, and mitigates firmness loss. Moreover, the film reduces weight loss and preserves total soluble solids, total acidity, and ascorbic acid content, indicating its potential as a promising preservation technique for maintaining fruit quality and nutritional value during prolonged storage.

Ebtehal A. Altamim   

This research explores the impact of incorporating soybean and barley into the diet of hyperlipidemic albino rats. The study assessed how these dietary interventions affected various parameters, including serum lipids, atherogenic indexes, oxidative stress markers, and antioxidant enzyme activity. We divided fifty male Sprague-Dawley rats into a negative control group and hyperlipidemic groups. The hyperlipidemic groups were further categorized into positive control groups and treated groups, which received dietary interventions involving soybean, barley, or a combination of both. After 60 days, blood samples were collected when the rats were sacrificed. Nutritional analysis revealed no significant differences in food intake and feed efficiency ratio between the negative control group and the treated groups. However, these values were markedly lower (p≤0.05) compared to the positive control group. Among the hyperlipidemic diet groups, the group supplemented with a 20% blend of soybean and barley showed the most notable improvements in serum lipid levels and atherogenic indexes. Both the barley and blend groups also showed significant reductions in serum oxidant markers and notable increases in the activity of serum antioxidant enzymes. These findings suggest that a combination of soybean, barley, and their blend may effectively mitigate complications associated with hyperlipidemia.

Risa Meutia Fiana   Windi Surya Ningsih   Abdi   Daimon Syukri   and Netty Sri Indeswari   

The main objective of this study was to investigate the influence of varying drying temperatures on cinnamon leaves, examining their chemical composition and sensory qualities in the production of cinnamon leaf teas, ultimately identifying the most suitable drying temperature for achieving enhanced chemical components and sensory attributes. This research adopted an experimental design involving four treatments (A = drying at 60℃, B = drying at 70℃, C = drying at 80℃, D = drying at 90℃) with three replications. The findings revealed that the drying temperature significantly influenced the chemical and sensory properties of the resulting cinnamon leaf tea. Specifically, the most favorable drying temperature identified was 60℃ for 370 minutes, yielding the best chemical components and sensory attributes. This temperature setting resulted in a total polyphenol content of 8.2%, an IC50 value of 67.74 ppm, a moisture content of 4.51%, an ash content of 3.29%, and a yield of 47.91%. In terms of sensory evaluation, the tea exhibited a color rating of 4.2 (liked), aroma at 3.8 (ordinary-like), and taste at 3.52 (ordinary-like). The application of a lower temperature (60℃) during the drying process is suggested as an optimal method for drying cinnamon leaves based on these findings. This study's outcomes serve as a fundamental reference for further research exploration into cinnamon tea as a natural beverage, offering insights into its production and potential uses.

Wan Xin Tan   and Li Choo Chong   

Hypertension and diabetes are diseases that interrelate which can increase the risk of cardiovascular diseases and one way to combat this issue is to reduce sodium intake. Raw horse gram has demonstrated comparable antioxidative and antidiabetic properties with soybean-fermented products which led to the utilization of horse gram to produce a fermented reduced-sodium functional food. Horse gram was fermented with Aspergillus oryzae, and a total of 5 samples containing sodium contents of 9% to 10.5% with a control of 11.7% were prepared. Next, sensory testing was conducted, and the most accepted sample was used for comparison with raw horse gram to determine changes in total phenolic content, antioxidant, and antidiabetic activity. A comparison of the fermented sample with raw horse gram observed that there was an improvement in polyphenol content, ABTS, DPPH activity, α-amylase, and α-glucosidase inhibition activity. The sensory results showed that Sample 1 with 10.5% sodium content had the highest acceptance and overall liking score above 5, suggesting that consumers can accept the sodium reduction. Raw horse gram exhibited good health properties which were enhanced by fermentation processing, and consumers were able to accept a reduced sodium product which encourages further analysis of other health benefits that horse gram can provide and development of other food products.

Mimi Harni   Tuty Anggraini   Rini   and Irfan Suliansyah   

Arrowroot tubers are a type of tuber that is expected to reduce dependence on imported products because apart from having a high starch content, these tubers also contain antioxidants. The process of extracting starch is carried out using the extraction method. The choice of MAE extraction method is expected to maintain the functional compounds in arrowroot tuber starch. This research aims to reduce the glycemic index and digestibility without damaging the functional properties of the starch produced. The research method began by extracting arrowroot tuber starch by heating MAE for 1 – 4 minutes. The resulting observations were then compared with treatment without MAE. The data from the analysis were analyzed based on the average value, and then the standard deviation from each treatment was looked for. Observations were made on functional properties in syneresis and analysis using infrared light on starch, in vitro digestibility, and in vivo glycemic index on extracted starch. The research showed a decrease in syneresis at the end of storage, so the starch was stable at low temperatures. Infrared absorption observations can confirm the carbohydrate properties of arrowroot tuber starch, which consists of hydroxyl groups. Digestibility and glycemic index also decreased using the MAE method.

Adi Sidharta Budi Dharma   Felix Widodo   and Diana Lo   

The nutritional content and bioactive compound offered by fruit peels that considered as food waste creates great opportunities for food industries which convert it into fruit leather product fortified with Isomalto-oligosaccharides (IMOs). This research aims to conduct analysis of IMO concentration elevation towards the physicochemical and sensory characteristic of products by five-different concentration (0%, 25%, 50%, 75%, 100%). The physicochemical analysis methods encompass measurement of color, texture, water activity, and syneresis percentage. While sensory analysis is conducted towards 62 untrained panelists which consists of hedonic test to measure the liking level and just-about-right (JAR) test to measure how each sensory attributes are perceived by the panelists. The research data result shows that the best sample formulation is the sample with 50% substitution of IMO with physicochemical characteristics which enhance hardness texture (1,836 ± 0,12), elasticity (0,1411 ± 0,0208), lower water activity (0,6696 ± 0,0006), lower syneresis (0,1926 ± 0,2724), and darker-red color. As well as sensory analysis which includes the hedonic test (5.33 ± 1.26) and JAR analysis which result in minimal penalty category for all attributes.

Angel Sharon P   and P Gurumoorthi   

The aim of this study was to optimize the process for the production of cranberry-flavoured oat milk powder. Cranberry-flavoured oat milk powder is a plant-based milk powder tried as an alternative to animal-derived products. Box-Behnken Response Surface Methodology (RSM) was applied to optimize the spray drying process for the production of cranberry-flavoured oat milk powder. Independent variables were inflow air temperature (80–110℃), atomization air pressure (2–3 bar), and feed pump speed (24–36 rpm). Prepared cranberry-flavoured oat milk was spray dried and studied for responses, which are moisture content, outlet temperature, thermal efficiency, bulk density, insoluble index, dispersibility, and lightness value. Furthermore, the powder characteristics of the optimized, spray-dried product were studied, which include proximate composition, reconstitution ratio, particle size analysis, and sensory attributes. The results of the optimized process of spray drying were found to be at an atomization pressure of 2.4 bar, an inflow air temperature of 96.506℃, and a feed pump rate of 32.233 rpm. The optimized spray-dried cranberry-flavoured oat milk powder exhibited crude protein 9.74%, crude fat 4.23%, total ash 1.81%, and carbohydrate 82.26%.

Adish Devidas Bahirat   Bharati Dixit   and Asheesh Dixit   

India accounts for around 11% of the total number of diabetes patients in the world, and 5% of the total population is affected by morbid obesity. The Indian average income is around $179 (Rs. 14686.12 at $1 = Rs. 82.5), which makes it important to have a cheaper and more effective way of solving the problem-related diet. With advancements in the artificial intelligence (AI) domain, everyone can appreciate how it can be used to improve and manage a person's diet. The Artificial Intelligence Dietician (AID) enables people to learn about human diets using artificial intelligence. The main motive of this study is to develop an AI-based web application that will function as a diet advisor in the same way as a trained dietician would. The work is based on the collection and analysis of information provided by the individual user, such as his height, weight, age, etc. These inputs are used to design an AI-based system that functions like a trained dietician and is able to provide diet recommendations. The system calculates the nutrient cost and suggests food items to meet individuals' nutritional requirements. The food that shall be consumed can be detected by clicking a photo or uploading, and the daily consumption of calories is being tracked. The system provides food classification accuracy of around 85% for the food image uploaded for food identification. The system further recommends the best diet to clients purely based on the regulations and demands confirmation.

Sepni Asmira   Kesuma Sayuti   Armenia   Daimon Syukri   and Fauzan Azima   

Pumpkin, soybean, cinnamon and morel berry have the potential as functional foods for people with diabetes. Therefore, this research aimed to determine the effect of pumpkin instant porridge formula plus extract on the pancreatic beta-cell repair of the diabetic mice lipid profile induced by alloxan. A total of 7 groups of mice (Mus musculus) strain DDY (Deutschland Denken and Yoken) Japan were grouped as positive control K(+) (diabetic mice), including the group that was given FA porridge (instant porridge group with 120 mg/kg body weight (WB) extract), FB (addition of 240 mg/kg BW extract), FC (addition of 360 mg/kg BW extract), FD (addition of 480 mg/kg BW extract), FE (addition of 600 mg/kg BW extract), and OG Group (Glibenclamide drug). The formula was given for 30 days, starting when the mice had diabetes (fasting blood glucose level ≥126 mg/dL). The histopathological description of the mice pancreas in the instant porridge group improved pancreatic tissue with a decrease in cells undergoing necrosis. The observations of lipid performance also showed a significant effect between several treatments for total and HDL cholesterol levels (p<0.05). However, the lipid profile performance of mice with instant porridge did not significantly affect cholesterol levels. The finding indicated that giving pumpkin instant porridge plus cinnamon and morel berry extract can act as a functional food to improve lipid profiles in people with diabetes.

Samya Boulaajine   and Hassan Hajjaj   

Lycopene, a bioactive compound found in tomatoes, has gained significant attention in recent years due to its various nutritional and physiological properties, including its antioxidant, anti-inflammatory, and anti-cancer effects. These properties can be the subject of claims. This review explores the source of lycopene from tomato, their potential uses and benefits. Equally, we discussed the nutrition and health claims related to lycopene. The importance of tomatoes as a rich source of lycopene and their nutritional composition was highlighted and compared with other fruits and vegetables. We discussed the use of lycopene in various food, pharmaceutical, and cosmetic products as a natural colorant. Then, the nutraceutical properties of lycopene were examined with emphasizing its role as an antioxidant and its potential to prevent cardiovascular diseases and some types of cancer. Furthermore, this paper discusses the regulatory aspects and permissible limits of lycopene usage in different countries, especially Morocco, the European Union, and the United States. It also emphasizes the regulatory texts governing food supplements and claims in these countries. Upon evaluating the Moroccan regulations regarding nutritional and health claims, it can be observed that the competent authority has thoroughly outlined the requirements for using them. However, there is a legal vacuum concerning the use of health entitlements. In contrast, the European Amalgamation and the United States adopts a rigid policy in this regard. This review provides valuable insights into the potential applications and health benefits of lycopene extracted from tomatoes, underscoring its significance for future research and development.

Sofiane Meghrabi   and Mohammed I. Yamani   

In the last few years, there has been a proliferation of non-dairy milk substitutes derived from various plant-based milk. This study focused on the production of a newly developed plant-based milk alternative from white kidney bean seeds (Phaseolus vulgaris L.) and analyzed their physicochemical and sensory characteristics, using commercial soymilk as a comparison control. The nutrient composition of the raw material used in the production of the proposed plant-based milk worked out. Protein, ash, fat, carbohydrate, moisture, and total solids contents were 23.61%, 4.57%, 1.23%, 47.8%, 9.2%, and 90.78%, respectively. The developed milk-based product derived from white kidney beans and the soymilk used as a control contained 12.19-8.06% total solids, 3.71-3.05% protein, 0.79-1.69% fat, 6.41-2.51% carbohydrate 1.19-0.5% ash, 0.8-0.54% fiber, and 87.78-92% for moisture, respectively, and 6.64-6.87 and 2.19-2.34% for pH and acidity (as a citric acid), respectively for white kidney bean and soymilk. The total energy was 47.4 kcal, and it was significantly higher (p<0.05) in nutritional value as compared to the soymilk used as a control, which was 39.22 kcal. In the sensory evaluation, the white kidney bean milk was slightly less acceptable than the commercial soymilk in terms of overall acceptability. These results give us a nutritious and low-fat milk alternative and give consumers more choices. It is expected that improvement in the production steps and the addition of flavor enhancers could increase the acceptance of white kidney bean milk by the consumer.

Abdullah Muzi Marpaung   and Christine Suwandy   

The pursuit of stable natural food colorants arises from health concerns linked to artificial coloring agents. Polyacylated anthocyanins, known for their deep and stable color in various food pH conditions, have emerged as promising natural alternatives. Among these, the butterfly pea (Clitoria ternatea) flower contains polyacylated anthocyanins called ternatins. However, the color stability of butterfly pea flower extract diminishes at higher pH levels. Surprisingly, despite their conventional role in weakening intramolecular copigmentation, organic solvents have been found to enhance the color stability of butterfly pea flower extract at pH 7. This study focused on investigating the potential stabilizing effect of dimethyl sulfoxide (DMSO) on the color of butterfly pea flower extract at pH 6, 7, and 8 using spectrophotometric analysis and varying concentrations of DMSO. The results demonstrated that the addition of DMSO did not significantly alter the extract's spectrogram, indicating the absence of complex formation between DMSO and anthocyanins or flavonoids. Notably, the presence of DMSO remarkably improved color stability compared to DMSO-free extracts. The highest enhancement was achieved with 20% DMSO, extending the color retention period from 61.4 to 206.6 days, depending on the pH level. Analysis of spectrogram patterns over time revealed that color degradation in extracts with DMSO concentrations ≥ 20% was reversible, primarily attributed to the unfolding of hydrophobic interactions, while chemical degradation through deacylation of polyacylated anthocyanins had not yet occurred. Further analysis confirmed a significant decrease at anthocyanin levels in extracts without DMSO and those with 10% DMSO, while extracts with ≥ 20% DMSO maintained stable anthocyanin levels. This study enhanced our understanding of butterfly pea flower extract color stability and unveiled the unexpected stabilizing effect of DMSO. The findings provided valuable insights for the development of natural colorants, emphasizing the role of organic solvents in enhancing color stability. However, limitations included the sole focus on DMSO as the solvent and the need for further exploration of underlying mechanisms and practical implications. Nonetheless, this study represented a significant stride toward harnessing the potential of butterfly pea flower extract as a stable natural food colorant.

Amiluddin Indi   Harapin Hafid   Resky Jayanti   La Ode Munadi   and Deki Zulkarnain   

The study aims to determine the physical, chemical, and organoleptic qualities of shredded afkir chicken with different types of meat. The experimental design was completely randomized (CRD) with three treatments and six replications on P1 breast meat, P2 thigh meat, and P3 breast and thigh meat combinations. The variables measured in this study were physical quality tests: pH, cooking losses, and yield. In the chemical quality test: ash content, moisture content, fat content, and protein content, while in the organoleptic test: color, texture, aroma, taste, crispness, and general acceptance. The results showed that the quality of shredded chicken with different types of meat had a significant effect (P<0.05) on physical quality, including cooking loss and yield. Still, they had no significant impact on the pH of shredded chicken (P > 0.05). Chemical quality has a significant effect (P<0.05) on moisture content, fat content, and protein content but has no significant effect (P > 0.05) on ash content. Organoleptic quality testing significantly impacts color, texture, crispness, and general acceptance. Still, it has no significant effect on the aroma and taste of shredded afkir chicken with different types of meat.

Saifon Phothisuwan   Sasiprapha Asawawibul   Natwalinkhol Settapramote   and Kittikoon Wannasawad   

A traditional Thai food bar combines natural ingredients, including sugar cane juice, coconut milk, glucose syrup, peanuts, popped rice, roasted ground rice, and white sesame. It has a high level of sweetness and a sticky texture. The study aims to improve the existing attributes of food bars by incorporating banana flour and pumpkin seeds and determine their impact on food quality, perception, and nutrition intake for developing traditional food bars (TFB) as functional food bars (FFB). Stirring times for TFB processes at 50, 60, and 70 min were compared to find the desired characteristics of TFB for consumers. Furthermore, modified banana flour, including dried banana flour (DBF) and pre-gelatinized banana flour (PBF) at concentrations of 1%, 3%, and 5% w/w, were employed to enhance the quality of the FFB. Then the hardness and water activity of FFB were measured. Pumpkin seeds (PS) at 0.0, 2.5, and 5.0% (w/w) were fortified to provide the available functions. Consumer perceptions, emotional perceptions, and nutritional properties of FFB were then determined. The study findings showed that customers preferred 60 min of stirring compared to 50 and 70 min, 3.0% (w/w) PBF, and 2.5% (w/w) PS (P<0.05) than the TFB. Adolescents and experienced assessors had favorable opinions of the FFB. Adolescents' preferences revealed positive feelings such as good, pleasant, happy, interested, and enjoyable. At the same time, the graduated judges felt healthy, happy, content, and enjoyable, respectively. Additionally, the inclusion of PS resulted in a rise in the amount of protein while simultaneously reducing calories, sugar, and carbohydrates. Overall, the FFB had a higher nutritional value. Hence, the FFB attributes, including soft texture, low sweetness, and nutritional facts were approved, which can be applied by communities to increase consumption intent and be an attractive alternative functional food bar.

Euphresia N. Odimegwu   Munachiso C. Umelo   Anthonia E. Uzoukwu   Uchenna L. Ezeamaku   Linda O. Akajiaku   Chioma N. Eluchie   Kaodirichukwu I. Ajuogu   Innocent O. Eze   and Kate O. Chike   

Dried "Nwaigu" (White Lined Sphinx Caterpillar) sample was milled and analyzed to examine its mineral, anti-nutrients, microbial count, vitamins content, proximate composition and its flavour impact on bread quality. For the mineral content, it was found to contain phosphorus (141.18mg/100g), potassium (55.04mg/100g), sodium (38.50mg/100g), calcium (37.29mg/100g); iron (8.85mg/100g) and zinc (3.50mg/100g) respectively. Six anti-nutrients were tested, from which four were present and they include phytates, oxalates, flavonoids, and alkaloids which were in the mean values of 1.09%, 4.25%, 0.30% and 0.17% respectively, while tannins and saponnins were absent from the sample. It was observed that the protein, carbohydrate, crude fibre, moisture content and ash were 43.18%, 28.01%, 0.01%, 10.05%, and 10.6% respectively. Spectrophotometric method showed that it is a good source of ascorbic acid with a value of 47.03mg/100g while vitamin B₁ and B₂ were present in smaller quantities recording 4.10mg/100g and 4.59mg/100g, respectively. Microbial analysis indicated the presence of fungal and bacterial microorganisms with more fungal in the values of 7.44 x 10²cfu/g for fungal and 1.63 x 10²cfu/g of bacteria. Sensory evaluation was carried out using 9-point hedonic scale on bread samples enriched with the Nwaigu sample. The evaluation showed that the control sample (100% wheat bread) was very much accepted (7.85) while samples A (97% wheat flour and 3% "Nwaigu" flour) and B (96% wheat flour and 4% "Nwaigu" flour) had (4.85) and (4.05) mean scores respectively. This study showed that "Nwaigu" is a rich source of protein and vitamin C and could be used to enrich wheat flour in bread production.

Walaa Jumah AlKasasbeh   and Adam Tawfiq Amawi   

Objective: The objective of this study was to investigate the relationship between dietary habits and the psychological state of Jordanian athletes, aiming to determine whether a statistically significant relationship exists. Methods: A descriptive approach was used, and a questionnaire was employed as the data collection tool. The questionnaire consisted of two parts: the first part included 19 questions about daily dietary practices, and the second part contained 25 items focusing on the relationship between food consumed during training and competition periods and the athletes' psychological state. Participants: The study sample comprised 278 male and female athletes engaged in 23 different sports, including both team and individual sports, in the age group of 18 and above. Statistical analysis: The data were analyzed using measures such as arithmetic means, standard deviations, percentages, T-tests, and the Cronbach's alpha formula. Results: The findings revealed significant differences in daily dietary practices and habits based on variables such as gender, educational level, and age group. Furthermore, a statistically significant relationship was observed between eating habits and the psychological state of athletes. Specifically, breakfast and lunch were identified as having the most significant impact on improving the athletes' psychological state. Conclusions: The study recommends providing education to athletes regarding the impact of food on their psychological state through educational courses and seminars. Additionally, coaches should play a role in determining the types of food consumed by athletes.

Nida Nur Fathurrohmah   Siti Tamaroh Cahyono Murti   and Chatarina Lilis Suryani   

Color additives are extensively applied in the food and beverage industries to improve the appearance and acceptability of food products. However, some of them potentially risk human health, especially, artificially derived artificial colorants. In addition, natural dyes are considered a safer material. This study aimed to produce stable Zn-chlorophyll complexes from the pandan (Pandanus amaryllifolius) leaves. Pandan extract was made by selecting mature pandan leaves, cutting and crushing them, extracting them in the distillate water medium, and filtering the extract. The metallochlorophyll complex was formed by the stages of the pheophytinization process by adding ZnCl₂ (0, 200, 300, 400, and 500 mg/L Zn²⁺), stirring, neutralizing, and autoclaving it. Color stability was analyzed using a UV-vis spectrophotometer and colorimeter, while the changes in chlorophyll structure were observed with an FTIR. The results showed that the higher concentration of Zn²⁺ ions added in the samples, the increased stability of the green color and the absorption ability of the extracted Zn-chlorophyll observed. However, with more than 300 mg/L addition in the extract, the color stability of treated samples was similar. The results of IR spectra revealed that a complex bond was formed between Zn-chlorophyll, indicating the presence of an absorption peak at a wavelength of 1232 cm^-1. The Zn-chlorophyll prepared with 300 mg/L Zn²⁺ ion exhibited the highest color stability and can be recommended for food applications.

Herly Evanuarini   and Hemas Azizila Nidhal   

Mayonnaise is a sauce that is formed with a semi-solid texture resulting from an emulsion (o/w). Mayonnaise has a sour, salty, and slightly sweet taste. The source of the sweet taste comes from the use of sugar. Stevia is a natural sweetener that has been widely used as a sugar substitute. This study aims to evaluate the chemical and sensory characteristics of mayonnaise formulated with different percentages of SLF and to introduce low-calorie mayonnaise rich in SLF. This study replaced sugar with a natural sweetener, that is stevia leaf flour (SLF) with different percentages (0, 0.1, 0.3, and 0.5%). The effect of SLF on the chemical characteristics, organoleptic, and observation of emulsion droplets in mayonnaise was identified. SLF was identified as low in moisture content, fat content, and rich in carbohydrates. The green color of SLF gives mayonnaise a new natural color with a significant improvement. SLF added to mayonnaise was acceptable and liked by the sensory evaluation panelists, thus increasing the attractiveness. The carbohydrate content can strengthen the emulsion droplets in mayonnaise. The results of research on SLF 0.5% as a substitute for sugar in mayonnaise can provide new formulations and enrichment of nutrients in chemical content, sensory evaluation, and observation of emulsion droplets. SLF can be used as a natural ingredient that can be added to emulsion systems.

Mariam Muhieddine   Maha Krayem   Sanaa Khaled   Mohamed Salla   Hussein F. Hassan   Nawal Farhat   and Sami El Khatib   

In the modern nutrition patterns of many populations, consumers' intake of omega-3 oils does not reach the required levels. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the most potent omega-3 health benefits and commonly referred to as marine fatty acids, are not sufficiently consumed. This has led to numerous studies and attempts to produce foods enriched with omega-3 fatty acids. While applying fortification techniques, the most important challenge faced is to prevent the degradation of these fatty acids since both EPA and DHA are prone to oxidation. This study aims to predict the intention of Lebanese consumers towards the purchase of omega-3 enriched foods by applying the Theory of Planned Behavior Model. An online self-administered questionnaire was designed and conducted among Lebanese population. Results were collected throughout the month of August, 2021. Descriptive statistics, correlation and regression analyses were carried out using IBM SPSS Statistics 25. One hundred and eight (108) responses were received, 88% of which showed positive results on the intention of purchase of omega-3 enriched foods. Multiple linear regression analysis explained 30.4% of the variance in intention (p<0.001), and attitude and behavioral beliefs were the significant determinants of intention. One limitation though is faced within the Lebanese consumers is their economic status; but in general, respondents show willingness to spend money and time to purchase such fortified food provided that promoters should emphasize on the multiple health benefits of such products.

Malathy S.   Periyar Selvam S.   and Emmanuel Rotimi Sadiku   

The flat pita bread was made using clove essential oil (CEO) at various concentrations, viz: 7.5 µL (S₁), 10 µL (S₂), and 15 µL (S₃), and compared to control (S₀) without clove oil. The effects on the sensory profile, physicochemical properties, and microbiological characteristics of Essential Oil (EO) treated and untreated pita bread were examined. Based on the in-vitro analysis, the concentration of CEO was set at 7 µL/plate for Rhizopus sexualis var. americanus and 5 µL/plate for Aspergillus foetidus, respectively. Gas chromatography-mass spectrometry (GC-MS) was employed to examine the CEO's chemical components, the major constituents were Eugenol (84.37%) and caryophyllene (7.649). According to the findings, CEO 15 µL (S₃) increased the shelf-life of pita bread up to 6 days, compared to control (S₀) was only 3 days. The mean of the physicochemical, and sensory parameters and proximate analysis of the pita bread samples did not differ significantly. Additionally, fungal spores (10⁶) were artificially inoculated in all pita bread samples (S₀ to S₃), showing fungal growth suppression in (S₃) pita bread compared to control (S₀) and other concentrations. Conclusively, clove essential oil may be a very effective, sustainable, and promising natural alternative to chemical inhibitors for extending the shelf-life of pita bread.

Nor Raihana Asmar Mohd Noor   Liziana Kamarul Zaman   Norhayati Yaacob   Muhammad Syafiq Hassan   and Syed Azlan Al Jaffree Syed Khadzil   

Food safety is an important social and public health agenda that affects people worldwide. Studies have shown that the awareness of food safety knowledge has increased even before the COVID-19 pandemic. However, the public awareness of food safety in Malaysia is considered low. Most consumers are less concerned with the preparation of food. Hence, this study aims to measure the level of awareness of foodborne diseases among food handlers by using the knowledge, attitudes, and practices (KAP) model. This is a nationwide, cross-sectional study involving 281 food handlers who attended food handler training between July and November 2021. Based on the overall results of the respondents' knowledge, attitudes, and practices, the researchers believe that attending training on safe food handling courses contributes to better food hygiene and safety. These findings suggest that prevention and intervention strategies to prevent food poisoning should emphasize food hygiene and safety. They should constantly exercise the five good food handling practices to ensure the food prepared is clean and safe to consume. However, the limitation of this study is that it does not cover all the food handlers in Malaysia, although it helps in getting an initial picture of the current situation. In addition, this study was conducted during the COVID-19 outbreak and post-COVID-19 studies are needed to enable comparisons to be made.

Ayu Putri Gitanjali Prayudani   Budyawan Saputra   Made Astawan   Tutik Wresdiyati   and Ratnaningsih Eko Sardjono   

Velvet bean (Mucuna pruriens L.) is considered an alternative protein source and functional food, but it contains cyanide and antinutritional factors. The purpose of this study was to determine the effect of pre-treatments before the milling step on physicochemical characteristics, functional properties, nutrition value, cyanide content, and antinutritional factor. The six pre-treatments on the beans were raw bean, dehulled bean, dehulled and boiled for 30 minutes, dehulled and steamed for 30 minutes, dehulled and soaked (6, 12, and 24 hours), and germinated bean. Effect of the treatments on proximate, cyanide and total phenolic contents, antioxidant capacity, protein digestibility, and starch digestibility of the velvet bean flour were investigated. The flour with the best treatment according to its protein content and nutritional value was further tested for dietary fiber, minerals (calcium and phosphor), and physical properties. Raw velvet bean contained the highest concentration of cyanide. All treatments reduced cyanide to the recommended safe limit, which is 10 mg per kg of dry weight according to FAO/WHO. The germination process increased phenolic content, while the other treatments decreased it significantly. Decrease of phenolic content followed by an increase in protein digestibility. Soaking dehulled velvet bean for 24 hours was the most effective treatment. The calcium and phosphor content of the flour was 200 and 528 mg/100 g, respectively. The dietary fiber content was 6.7%, while water and oil absorption capacity were 1.67 and 1.3 ml/g, respectively.

Osuji E. E.   Igberi C. O.   Balogun O. L.   Nwachukwu E. U.   Enyia C. O.   and Munonye J. O.   

Food production and security under changing climatic conditions in Nigeria were investigated. A total of 191 food crop producers were chosen using a multi-stage sample technique and a data instrument. Descriptive statistics, the food security index, and the ordinary least squares multiple regression model were used to evaluate the data gathered. The findings indicated that food crop growers were primarily female, married, moderately experienced, and of productive age. Food crop output was dominated by rice, cassava, maize, and fluted pumpkin. The majority, 43% indicated that food production is decreasing rapidly due to external factors. According to the food security index, 16.2% of farmers who grow food crops have access to food, compared to 84% who had no access. The estimated food security index for families with access to food was 4.21 compared to 2.46 for households without access to food. Food production was positively impacted by household size, farm size, education, agricultural experience, and extension connections. Food security was unfavorably impacted by temperature, precipitation, and the frequency of wet days, but favourably impacted by sunlight and relative humidity. Production restrictions were noted as being caused by capital, input costs, pests, and diseases. Food crop farmers were advised to embrace climate change and continually seek for early warning signals and information to increase food production and forestall future negative impacts.

La Choviya Hawa   Mohamad Efendi   and Hanna Habibah   

Button mushroom (Agaricus bisporus) is the most popular mushroom commodity in the world because of its deliciousness, texture, and nutritional value. However, the high water content in this product makes it perishable so that drying as a preservation method is needed. The present study aims to evaluate the vacuum drying method based on water jet technology by observing the physical quality and drying kinetics of slice button mushrooms. Drying was controlled with a constant pressure of 130 mbar with temperature variations of 50, 60, and 70℃. The sample used was slice button mushroom with a thickness of 5 mm which was blanched in ascorbic acid solution. The results showed that vacuum drying can reduce water content up to 6.01-15.15 % (w.b.) with an average drying rate of 0.17-0.18 % (w.b.)/min. ANOVA test showed that the variation of drying temperature and blanching treatment had a significant effect on all observed physical parameters (moisture content, surface area, hardness, and color). At the end of drying, changes in physical parameters were observed, including surface area (19.98-38.45%), hardness (54.45-536.95 g), and color with indicators L* (25.45-71.01), a* (-2.52-15.44), and b* (5.63-29.38), whiteness (22.11-71.19%), and the best drying kinetics prediction models are the Two-term and Wang-Singh models.

Angky W. Putranto   Olivia P. Nugroho   Wardatul Maulidah   Risaldi   Ivan H. E. Saputro   and Alif W. D. A. Mulyono   

The fermentation process is the most essential step in the processing of cocoa beans (Theobroma cacao L.) since the chocolate quality is depended from this process. In general, the common conventional fermentation of cocoa beans using Wooden Box Fermentation (WBF) takes 6-8 days. The long duration and no controlling process during fermentation decreased the quality of fermented beans. To overcome this drawback, the Ohmic Reactor Fermentation (ORF) has been investigated for accelerating the fermentation process through an optimum condition for the growth of microorganism. Therefore, the objectives of this study were to design an ohmic heating-assisted reactor and evaluate the fermented beans according to its physical, chemical and biological properties. In this study, fermented beans from the ORF process were also compared with WBF processes, from both the physico-chemical properties and techno-economic aspects. The results showed that the reactor design successfully fermented cocoa beans (99.97%) with a shorter fermentation period than the WBF process. Moreover, the ORF process produces good-quality cocoa beans which are in line with the premium grade standard used in Indonesia, Malaysia, the Philippines and globally. The ORF process is also feasible to implement based on the techno-economic aspects. Despite having higher operational costs compared to the WBF process, the good quality cocoa from ORF has a higher selling price and generates a higher total revenue. Therefore, these research findings can be developed on a larger scale and utilized optimally by the small and medium-scale cocoa industry, especially in Indonesia, to produce premium-quality cocoa beans through a good fermentation.

Rini Yulianingsih   and Shoichi Gohtani   

The rheological properties of an emulsion are associated with the characteristics and stability of the emulsion. The research aimed to study the influence of oil concentration on the stability and rheological properties of flaxseed oil emulsion stabilized with pregelatinized waxy rice starch (0% amylose). Emulsion with 2.5, 5, 10, and 17.5% oil content contained 5 wt% pregelatinized waxy rice starch were mixed at 8000 then 15000 rpm for 1.5 minutes each. The emulsion was then observed for its stability, microstructure, and rheological characteristics. The results showed that the emulsion was visually stable after two weeks of storage, and there was no visible creaming. The microscopic picture displayed that the changes in droplet diameter were occurred in emulsion containing 10 and 17.5% flaxseed oil. All emulsion shows shear thinning behavior with the flow behavior index, where the higher the oil ratio, the more pseudoplastic the emulsion. At 2.5 and 5% oil concentrations, emulsions' rheological characteristics are thought to be prominently influenced by Pregelatinized Waxy Rice Starch (PWRS) dispersion. At a high shear rate, the emulsions were rheopectic, where the higher the oil content, the less rheopectic properties. At the low shear rate, the emulsions showed a time-independent behavior.

Dimas Firmanda Al Riza   Angky Wahyu Putranto   Zaqlul Iqbal   Hendy Firmanto   and Clara Dwi Anggraini   

Post-harvest processes such as the fermentation stage are important parameters to determine the quality and price of cocoa beans. The color change of cocoa beans from dark purple to brown is an indicator of success in the cocoa fermentation process. So far, farmers use an estimation system and use laboratory equipment which has many shortcomings and is difficult to apply to farmer groups. The application of technology to measure the rate of fermentation quickly and accurately encourages several scientists to build a predictive model that is used as the initial stage of making a technology. The purpose of this study was to determine the prediction results of the Fermentation Index and pH of cocoa beans using a partial least square regression model and to determine the relationship between the image of cocoa beans (cutting test) with the pH and fermentation index of cocoa beans. The method uses primary data from research in the laboratory for pH and cocoa fermentation index measurements and cocoa bean image processing to develop a predictive model. The result of this study is a partial least square regression model for predicting the cocoa bean fermentation index with cross validation 5 times shown that, partial least square regression model for pH prediction shows an accuracy of 99% and the error value is only 0.007.

Adhima Adhamatika   Erni Sofia Murtini   Wenny Bekti Sunarharum   Pavalee Chompoorat   and Destiana Adinda Putri   

Pandan leaves (Pandanus amaryllifolius) have been popularly used as a natural colorant in food and beverage production. In this research, we applied the zero-waste concept. Following the zero-waste concept, this research was carried out to evaluate the changes in the phsyco-characteristics of steamed bun with the addition of pandan leaves powder (PLP) as a natural coloring. The study was done by Randomized Block Design (α = 0.05) with pandan leaves age (young and old), PLP concentration (0%, 1%, 3%, and 5%), and the storage time (1, 3, and 5 days) as the factors. The results showed that the pandan leaves age and PLP concentrations significantly affected the water content and color of the dough. They also significantly affected the physical characteristics (weight, volume, diameter, & height) and texture profile (hardness, springiness, cohesiveness, gumminess, chewiness, & resilience) of the steamed bun. The old pandan leaves and higher concentration of PLP significantly increase the green color of the dough and bun, weight, and diameter but reduce the height and volume of the bun. It also impacts the increase in the hardness of the steamed bun texture. The longer storage time of the steamed bun significantly reduces its size but will increase its hardness.

Made Astawan   Sulaiman Akbar Mahdi   Alfan Setya Budi   Tutik Wresdiyati   and Andi Early Febrinda   

Tempe is a fermented soybean product that is rich in antioxidants and has high protein bioavailability, so it is good for consumption for public health. However, tempe has a short shelf life of only two days at room temperature. One of the ways to extend the shelf-life of tempe is to process it into defatted tempe flour (DTF). DTF production began with milling process and continued with fat extraction using n-hexane as solvent. The resulting DTF contains a protein of 75.68±0.13%, thus meeting the Codex requirements regarding soy protein concentrates. Furthermore, DTF was formulated with maltodextrin, xanthan gum, and stevia sweetener using Mixture Design (MD) to produce tempe beverage powder (TBP). The composition of the TBP formula recommended by the MD consisted of DTF 64.65%, maltodextrin 21.16%, sweetener 13.50%, and xanthan gum 0.19%. TBP sensory test with the addition of various concentrations (0.4, 0.5, 0.6% w/w) of vanilla milk flavor showed that the panelists highly preferred the dose of 0.6%. The selected TBP optimum formula had good physical, chemical, microbiological, and sensory characteristics and met all of the Indonesian National Standard (SNI 7612, 2011) requirements, except for fat content.

Kakali Priyam Goswami   and G. Pugazhenthi   

With technological advancements, membrane filtration is becoming increasingly popular in removing harmful microorganisms from milk and this article discusses many such efforts in a detailed manner. Retention of bacteria, vegetative spores and cells, even greater than 99% in most cases, is a clear indication of how efficient membrane technology is in removing these microorganisms from milk. It has been observed that in most of the cases, size exclusion acts as the dominant mechanism for achieving the desired separation. However, there are few studies that also reported about successful retention of bacterial cells from milk through the mechanism of electrostatic and hydrophilic/ hydrophobic interaction. An important aspect of implementing membrane for milk purification is that the presence of proteins and fat globules in milk causes severe membrane fouling and hence, this should be taken care of either by maintaining high cross flow velocity or generating back pulses during filtration. Besides, the microfiltration should also be carried out up to the critical microfiltration time so that the spores cannot germinate and contaminate the milk again. Moreover, an optimum pore size of the membrane is of the utmost importance for a proper balance between the membrane’s rejection efficiency and the quantity of permeate produced, without compromising in milk’s sensory and organoleptic attributes. It is worth mentioning that the use of third generation membranes with narrow pore size distribution is found to be fruitful in achieving good bacterial rejection from milk. Therefore, it can be inferred that with proper maintenance of all the above-mentioned factors, membrane filtration can definitely become a good alternative to conventional milk pasteurization process.

Surfiana   Udin Hasanudin   Siti Nurdjanah   and Tanto Pratondo Utomo   

A wide range of cassava derivative products, such as starch and flour, was applied in various food products. Therefore, this research investigated the processing techniques of cassava starch and flour, each with the aim of extracting the superior properties and characteristics for a specific end product. By modifying the existing procedures with integrated cassava processing technology, the production of both products could occur simultaneously. This was renewal processing as unified technology, which implied that one single processing could generate two products at a time. In addition to producing a superior characteristic, the integrated method also saved time and cost. In this research, two factors of Completely Randomized Design (CRD) were used in three replications. The first factor was soaking in the flowing water/continuous system (P1) and static water/batch system (P2). The second was the fermentation time (T) of 24 hours (T1), 48 hours (T2), and 72 hours (T3). Furthermore, the steps conducted include weighing, brown and white skin peeling, washing, size reduction, immersion in continuous and batch systems, fermentation for 24, 48, and 72 hours, refining/milling, and starch extraction, followed by the pressing process. The existing slurry was deposited for 8 hours, then the starch was extracted. The starch and flour were dried in the oven at 60℃ until reaching a maximum moisture content of 13%. They were milled and sifted in a 100-mesh sieve. The results showed that the spontaneous fermentation process in the integrated cassava technology produces the superior characteristics of modified cassava starch and flour to the point of being recommended as a model. The yield whiteness value, and swelling power (g/g) of modified cassava starch and flour range from 9.0-12.5% and 30.58-35.44%, 91.34-94.04, and 90.41-91.56, as well as 13.28-14.35 and 14.43-17.44 (w/w), respectively. The amylograph characteristics of the starch paste included longer fermentation, increasing pasting temperature, increasing maximum viscosity (value > 600), decreasing breakdown, and increasing setback value. Meanwhile, for flour paste, it includes longer fermentation, increasing pasting temperature, decreasing peak viscosity (value > 500), decreasing breakdown, and increasing setback value.

Daimon Syukri   Dita Fitriani   Jaswandi   and Kurnia Harlina Dewi   

Kemojo cake is one of the traditional foods in Riau Province, Indonesia, which is highly favored by the public, especially teenagers. It is known for its shape that resembles frangipani flower and its specific green color. This food has a very sweet flavor. For the development of food products from kemojo cake, the use of low-calorie sugar as the sweetener was developed, which can make this food more functional. In this study, the utilization of stevia for the sweetener of Kemojo cake was carried out. The research aimed to evaluate the effect of stevia low calorie sweetener on the physicochemical and sensory properties of traditional Kemojo cake. This research covered the optimization of sweetener extraction techniques from stevia and the formulation of the use of stevia for the production of more functional kemojo cake. The concentration of stevia was added sequentially at 0%, 0.5%, 1%, 1.5%, and 2%. The result showed as follows: in physicochemical properties, it had a significant effect on several aspects such as moisture, ash, carbohydrate, calories, texture and color value. But, it does not have a significant effect on protein and fat content. Sensory evaluation had a significant effect on color and texture parameters. However, it does not have a significant effect on aroma, sweetness and aftertaste. The best treatment based on chemical analysis, physical analysis and sensory evaluation was the addition of 1% stevia with moisture content (40.46%), ash (1.27%), protein (4.96%), fat (39.72%), carbohydrate (13.59%), texture (21.29 N/m²), color index (dark green). The utilization of stevia as a low-calorie sweetener for the development of a more functional kemojo cake is very promising for the public society application.

Chiedu Eseadi   and Vera Victor-Aigbodion   

The purpose of this research was to determine the effect of a learner-centred nutritional counselling program on eating behaviours of Nigerian students at the middle basic education level. This research is a pretest–posttest control group study that was conducted among 102 students in middle basic education classes with poor eating behaviours. These students were assigned to the treatment group (number of participants=51) and the no-contact control group (number of participants=51). A quantitative assessment tool – the Child Eating Behaviour Questionnaire –facilitated the data gathering process at three different time points. Results indicate that the eating behaviours of students in the treatment group (learner-centred nutritional counselling group) improved positively after the program, t(100)= -35.121, p<.001. At follow-up, the significant positive effects experienced by the treatment group due to the learner-centred nutritional counselling program were maintained, t(100)= -35.72, p<.001. The finding suggests that the use of learner-centred nutrition counselling program is advantageous for improving students' eating behaviours at the middle basic education level. Prospective long-term appraisal of the efficacy of learner-centred nutritional counselling intervention on students' eating behaviours with active control group is necessary.

Lenimfa P. Molina   Loryn G. Amog   Eunice S. Daluddung   Simeon R. Rabanal, Jr.   and Raschil M. Battung   

The study generally aimed to formulate noodles enriched with aramang powder and evaluate the acceptability. It specifically aimed to determine the sensory qualities of the formulated noodles as to the color, odor, and taste, and determine the consumer's acceptability. Three noodles formulations were prepared as follows: treatment 1 (with the addition of 5 grams aramang powder), treatment 2 (with the addition of 10 grams aramang powder and treatment 3 (with the addition of 15 grams aramang powder). Sensory evaluation was done using 10 semi-trained laboratory panelists to evaluate the quality of the product. Consumer acceptability was also conducted using 50 consumer respondents to determine the acceptability of the product. Results of the study revealed that there is a significant difference in color, odor, taste and general acceptability of the noodles enriched with aramang powder using the three (3) concentrations of aramang powder. Based on the result of the sensory test (sensory evaluation), treatment 3 using 15 grams of aramang powder was the best having the following qualities/ attributes slightly dark cream in color, slightly strong aramang odor, and moderately strong aramang taste with overall acceptability of "liked very much" with a likeness score of 6.92. The level of acceptability of the newly formulated protein-enriched noodles was evaluated as "liked very much", with a mean score of 6.92.

Adewole E.   Ogola-Emma E.   Ojo A.   and Adegbite S.   

Phaseolus vulgaris is one of the most widely used traditional remedies for diabetes mellitus. Over a thousand medicinal plants have been found to contain anti-diabetic chemicals, the bulk of which have long been used in traditional medicine. The pharmacological significance of eating Phaseolus vulgaris in diabetics has been intensively explored in order to identify the several bioactive components responsible for their diabetes-controlling benefits. Researchers have previously linked the eating of P. vulgaris as a possible protective factor against cataract surgery based on their findings on the evaluation of beans and other vegetables. This study was driven by the need to find more bioactive chemicals that are active in the management of diabetes and the prevention of cataract, which is one of the disease's consequences. In Ado-Ekiti, Nigeria, Phaseolus vulgaris is a leguminous crop that is widely consumed. Phaseolus vulgaris was purchased from two different sources, pulverized with a Sumeet CM/L 2128945 grinder, and extracted with methanol and ethanol. The extracts were concentrated. The bioactive components in the extracts were identified using GC-MS. The ethanolic extract includes twelve bioactive compounds, while the methanolic extract contains ten. The ethanol extract contains neophytadiene, β-amyrin, and squalene, among other chemicals. Neophytadiene, 1,2-benzisothiazol-3-amine, TBDMS derivative, and 1-Methyl-3-phenylindole were found in methanol extract. Both extracts contain bioactive chemicals that have been shown to have anti-diabetic and cataract-prevention properties in humans. Finally, the discovery of these various beneficial components lends credence to scientific proof that Phaseolus vulgaris can be consumed by diabetics.

Adewole E.   Olori H.   Ojo A.   Adewumi F.   Ogunmodede O.   Oludoro T.   Peters O.   Akinwale H.   Agboola K.   and Adegbite S.   

The scotch bonnet pepper (Capsicum chinense), which is grown in Ado Ekiti, Nigeria, is frequently used to spice up foods and soups in addition to a variety of therapeutic benefits. They contain vitamins and amino acids and can be used to treat pain disorders including headaches, osteoarthritis, rheumatoid arthritis, and severe diabetic neuropathy. The concentration of amino acids and vitamins B₁, B₂, and B₆ in the flesh and seed of red and green scotch bonnet peppers, on the other hand, remains unknown, which prompts this inquiry. On a nearby farm in Ado Ekiti, Nigeria, red and green scotch bonnet peppers were picked, split into flesh and seed, mixed, air-dried at room temperature and then ground into powder. With the aid of an HPLC-UV detector, the samples were tested for their amino acid content and vitamin B₁, B₂, and B₆ identification. For the red scotch bonnet pepper, 17 amino acids were identified at different retention times and classified as essential and non-essential. Eighteen amino acids were discovered in the seed and eighteen in the flesh. However, serine was only found in the seed and not in the flesh. Furthermore, eighteen acids were identified in the flesh and seed of green pepper, eighteen in the flesh, and fifteen in the seed. Serine has only been detected in the flesh and in the flesh and seed. The vitamins B₁, B₂, and B₆ were all present in the seed and flesh of the red and green peppers studied with varying heights and retention times. The abundance of serine in the green pepper seed and flesh, as well as the availability of eighteen amino acids shows that it is more nutritious than the red pepper.

Oscar Jiménez-González   and José Ángel Guerrero-Beltrán   

Pitaya (Stenocereus pruinosus) is a Mexican endemic and highly nutritive fruit, but it is very perishable. Juice contains high amounts of beneficial compounds, especially betalains; however, the viscosity, due to the mucilage, limits its use as pigment in foods. In order to obtain the pitaya pigments to be encapsulated, a simplex-lattice-design was used. Pitaya fermented juices were mixed with mesquite gum (MG), gum arabic (GA), maltodextrin (MDX) or their combinations (5% w/v) and then encapsulated by spray drying at an inner temperature of 160℃. Microcapsules were analyzed in color, bioactive compounds and some physicochemical characteristics. The results showed that three single agents and their combinations (binary and ternary) allowed the obtention of powders. The use of the simplex lattice design revealed the differences in the combination of carrier agents for encapsulation. All yields varied in the range of 64-84%. All powders had moisture content below 6% and water activity around 0.208. Powders showed a pale-red color (Hue and Chroma around 16 and 32, respectively). Powders with MG and GA had the highest red index values. The MG-GA combination retained the higher amount of betalains (3.28± 0.09 mg of total betalains/g powder, particularly betaxanthins). The phenolic compounds content of powders ranged from 8.01-10.77 mg Gallic acid equivalents/g powder and a maximum antioxidant activity of 15.05 mg Trolox equivalents/g powder, particularly the ternary blend (MG-GA-MDX). The antioxidant activity was dominated by other phenolic compounds rather than betalains. Microencapsulated pigments from red pitaya could be used as natural colorants in the food industry. However, further studies should be performed to estimate the potential use of powders as colorants in food systems.

Gaspard Bizimungu   Roger Houêchéné Ahouansou   Clarence Semassou   and Jean Claude Dusabumuremyi   

Coffee is an important source of income for African smallholder farmers. The world is predominated by three coffee varieties, namely Arabica, Robusta, and Liberica originated in the African countries. However, the low coffee quality attributes can affect the coffee beans' price due to the improper post-harvesting processes. Therefore, this work is aimed to review the physical and mechanical properties of the African coffee cherries and beans on the country-wise level, and review the methods used to measure quality parameters and compare the key coffee quality parameters. This work was qualitatively conducted using secondary data on African Arabica and Robusta coffee from journals, conference proceedings, and reports. Methods used for determining the coffee beans' properties were explored country wise. The coffee attributes of the two coffee varieties were compared through statistical analysis using ANOVA. The review found that the coffee quality depends on geographical characteristics, agronomic factors, and post-harvesting processes. The coffee cherries de-pulping process is linked to the coffee quality to avoid the damage of parchment coffee beans based particularly on the size and shape of coffee cherries and beans. The analysed quality parameters showed that the Ethiopian Arabica coffee beans were larger than the Ghanaian Robusta coffee beans. While the size of Robusta coffee in Eastern African countries, particularly Uganda, is bigger than those in Western countries, especially Ghana. Therefore, the information on the coffee quality attributes can help to improve the performance parameters of the coffee de-pulping machine and enhance the price of African coffee.

Saadi Ahmad Kamaruddin   Emy Ezura A. Jalil   Nor Anis Nadhirah Md Nasir   Irnis Azura Zakarya   and Norlinda Mohd Rozar   

Food waste problem is becoming a highly concerned issue among Malaysians. This unhealthy culture is considered as the main challenge to the Malaysians' as well as the world's food system. These wastes have worrying consequences for land, water, and air pollution, not to mention global warming. Using smart Portable Outdoor Domestic Solar Drying Cabinet (PODSOD), it is expected that the food waste due to food spoilage can be controlled by food drying technique. The objective of this paper is to investigate the effect of conventional open sun drying (OPS) and innovative PODSOD in terms of physical parameters of the salted Mackerel fishes. The product has been registered under copyright reference number LY2020006542. In this paper, we focus on salted dried Mackerel (12 x 5 x 1.5cm). At the first stage, before the product was developed, analysis on sun hours, temperature and humidity at Changlun, Kedah was examined. After the product has been developed, we examined the practicality of the product on fish drying from 1^st February to 30^th April 2021 using sensors installed within the product. The results were compared to open sun drying technique using similar specifications of samples. Based on final results, it can be concluded that fishes can be dried using the product within 2-3 hours.

Eram S Rao   Roshanlal Yadav   Rizwana   C. Lalmuanpuia   Ankita Marwaha   Richa Bharti   and Prem Lata Meena   

Imparting nutrition education in schools is an effective tool for inculcating healthy eating behavior in early childhood, which will bestow lifelong positive health implications. Ignorance, illiteracy, lack of nutrition knowledge, and inappropriate nutritional practices and dietary traditions influence the nutritional status of children. This study assesses the existing knowledge, attitude, and practices prevalent amongst the school children (6-14 years) in the consumption of whole grains and examines the impact of nutritional intervention on them. 22% of participants were from primary school in the age group of 6-10 years, and 78% were from middle school between the ages of 11-14 years. Total percentage of girl students was 84% against boys, which was 16%. Nutrition education was imparted to the school children through visual presentation on the importance of consuming whole grains, structure and composition of whole grains, difference between refined and whole grains, food sources, nutritional importance, rich sources of dietary and soluble fibre, besides promoting digestive health and wellness. Self-designed fun nutrition games and food quizzes were employed to engage with the school students. In the pre-assessment survey, the middle school students showed significantly (p≤0.05) higher knowledge than primary school students. Although after implementing the nutrition education program in the post-assessment survey, an increase in knowledge about whole grains was observed both in primary as well as middle school students. However, no significant difference was seen in the knowledge acquisition between male and female students in pre or post-nutrition intervention assessment. The present study showed an incremental rise in the knowledge and attitude of primary and secondary school children in the age group of 6-14 years in all aspects of whole-grain education. Therefore, this intervention showed that in order to bridge the gap of nutrition literacy among school-going children, integrating nutrition education into the school curriculum can be an effective tool for inculcating healthy eating behavior in early childhood.

Roby Setiadi   Retno Setyowati   Khalid Iskandar   Muhammad Syaifulloh   Asriyatun Abadiyah   Andi Yulianto   and Syariefful Ikhwan   

Among the problems faced by a company, one is not being able to pay attention to the price in a product and the quality of service. It is a challenge to create customer satisfaction with superior service quality and competitive prices. Maintaining customer satisfaction is very important because it can lead to repeat customers and increase sales where customer satisfaction is the relationship between individual expectations of product or service performance with personal expectations. This study aims to examine whether the perceived value of price and service quality affect consumer satisfaction in healthy baby food counters, a case study of Rabbani Babyfood Brebes. This research was conducted at the healthy baby food counters of Rabbani Babyfood Brebes using a quantitative method by distributing questionnaires to consumers via the Google Form link and the questions on the questionnaire paper, with 100 respondents through a questionnaire, consists of 16 questions. Then the data were collected and processed using SPSS version 22 to see the effect of each variable. The results of this study indicate that the variable price and service quality have a positive effect on the level of customer satisfaction.

Michelle D. Enriquez   and Christine Joy I. Ballo   

The Philippines, being surrounded by water has an abundant source of fish; making fish processing one of the established industries in the country. Fish paste-making provides an opportunity to make the unsold fish useful and saleable. Traditionally, the method of fish paste making is manually processed as it involves the use of bare hands; hygiene, sanitation, and increasing labor cost hinder the profitability of the business. This study employed developmental research to produce a machine that can provide a solution to the fish paste industry. Since bare hands are mostly used during mixing, squeezing, and straining of salt and fish; the mechanized fish paste maker combines the mixing and straining process in one compartment to prevent the manual handling of raw materials. The developed machine was evaluated to determine the operation's performance based on functionality, durability, efficiency, and safety. The grand mean of 4.57 defined that the product met the intended purpose, had durable design and materials, was efficient and consistent in providing ease of operation and safe to use. The time and motion study further proved that the use of the machine lessens the production process by almost half of the normal duration and can guarantee an increase in the number of bottles produced. More importantly, the cost-benefit analysis showed that the machine is capable to increase the production benefits as it lessens the manual cost and other production costs.

Riya Malushte   Sammita Jadhav   and Radhika Hedaoo   

Background: The nutrition transition has commercialized fast foods worldwide despite of the evinced health hazards. This necessitates a scientific appraisal of the factors leading to fast food consumption and its associated Body Mass Index (BMI) status amongst adolescents. Objectives: The objectives of the present study were to assess the pattern of fast food consumption, factors affecting the consumption, and correlate the fast foods intake with the BMI of adolescents (16-19 years). Methodology: This cross-sectional study was conducted on a randomly selected sample of 219 adolescents across the gender, pursuing higher secondary education in an urban city of India. A structured questionnaire was administered on understanding consumption pattern and their reasons for consumption of fast foods. Anthropometric measurements included height (cms), weight (kgs) and BMI. Descriptive statistics, spearman correlation, and factor analysis method were used for statistical analysis. Results: 14% and 24% of adolescents consumed fast foods once a day and three to four times a week respectively. Sweets and confectionary, burger, pizza, fried snacks, dairy desserts, and high fat sandwiches consumption showed a positive correlation with BMI (p<0.05). Factor analysis indicated taste and advertising of the fast foods as the most influencing factors which accounted for 17.56% variance followed by 13.62% variance shown by affordable pricing, branding, and easy availability of fast foods. Peer influence and comforts eating showed a variance of 11.38%. Limited time availability and quick service indicated 10.06% whereas ambiance, food product quality showed 8.28% variance correspondingly. Conclusion: The factors recognized make a supplication for nutrition education interventions for adolescents.

Marivel B. Go   Rodolfo Jr. A. Golbin   Severina P. Velos   Jonita V. Literatus   Meriam M. Sambrana   and Jeem Clyde Baird   

This study assessed the effects of incorporating banana pseudostem flour (BPSF) into all-purpose flour (APF) in five treatments, T0 (100% APF), T1 (15%), T2 (30%), T3 (45%) and T4 (60%) on the sensory and chemical properties based on proximate composition, mineral & microbial contents of baked brownies. This experimental study used a crossover design to gather data from 322 experts and consumers, and data were analyzed through SPSS. Findings revealed that the banana-like flavor was slightly noticeable in all treatments with BPSF. T0, T1 & T2 were dark brown while T3 & T4 were brown, all with a slightly noticeable banana-like odor and slightly fine texture except T3. The respondents rated all the brownies' sensory attributes as liked very much. Statistically, significant (P<0.05) differences existed between treatments in each of sensory attributes and based on general acceptability, T1 (15% BPSF) emerged as the most acceptable formulation. The moisture (15.9 – 13.3 g/100g), protein (7.9 – 5.76 g/100), and crude fat (19.8 -17.1 g/100g) contents decreased as the level of BPSF increased. The values of carbohydrates (55.1 – 60.8 g/100g), crude ash (1.65 – 3.02 g/100g), and total dietary fiber (3.92 - 7.17 g/100g) increased as the amount of BPSF flour increased. A similar trend was shown for the mineral contents: magnesium, calcium and sodium except for potassium, as BPSF content increased, values of such minerals increased as well. The formulated brownies were safe for consumption as all microbial parameters conformed to the standard limits. Hence, BPSF is a potential ingredient for producing nutritious pastry products.

Jefferson N. Curammeng   France Marie Ann R. Tacadena   Jonathan N. Tariga   and Mary Joy A. Roldan   

Bamboo shoot tart is a type of short crust pastry produced from Bambusa vulgaris' juvenile shoot, known as kiling. In some distinguished food establishments, Tart is typically eaten as a petit four and not so popular in the public. In order to alleviate food scarcity and at the same time to produce a healthy organic food, the production of bamboo shoot tart can have a practical effect not only for potential investors but also for bamboo farmers. This study was conducted to assess the sensory quality of Bamboo Shoot Tart as perceived by the consumers with the following objectives: (1) to determine the profile of the respondents as to sex, civil status, ethnic affiliation, age, and highest educational attainment; (2) to assess the sensory quality of the developed bamboo shoot tart as perceived by the respondents in terms of appearance, color, texture, aroma, presentation, and taste; (3) to verify if there are significant differences on the sensory evaluation of Bamboo Shoot Tart when respondents are grouped by sex, civil status, ethnic affiliation, age, and highest educational attainment along appearance, color, texture, aroma, presentation, and taste, and (4) to analyze the cost benefit of bamboo shoot products. Data were tabulated, analyzed, and interpreted using frequency, percent, mean, t-test, and ANOVA. The result showed that there are significant differences on the sensory quality of Bamboo Shoot Tart as to color when respondents are grouped by sex and age, as to texture when grouped by ethnic affiliation and along texture and taste when respondents are grouped by highest educational attainment. Ergo, the incorporation of bamboo shoots in a shortcrust tart is widely acceptable among the different types of consumers.

Srie Juli Rachmawatie   Tri Rahayu   Pramono Hadi   and Denny Irawati   

The ciplukan plant is a herbal medicinal plant for improving digestion, anti-inflammatory, disinfectant, asthma, whooping cough, bronchitis, orchitis, ulcers, ulcers, cancer, tumours, leukaemia, and diabetes. Optimal cultivation of ciplukan plants is needed to see the benefits obtained for health. This study aims to determine the effectiveness of using chicken manure and Organic Liquid Fertilizer (OLF) to cultivate ciplukan (Physalis angulata L.) plants. This study is a completely randomized factorial experimental study (CRD) with two factors and three replications. The treatment factor consisted of two factors: the use of chicken manure and OLF with three replications. Parameters in the study included plant height, number of leaves, wet bottom stover, the weight of dry bottom stover, number of fruits, and fruit weight. ANOVA analysis was carried out to determine the effect of chicken manure and OLF and continued with the 5% DMRT test on significantly different results. The results showed that chicken manure and OLF had a very significant effect on all observation parameters. The best growth in the A2C2 treatment was plant height 74.67 cm. The best crop yields were in the A2C2 treatment with an average number of 37 fruits and average fruit weight of 780 grams per plant.

Sahri Yanti   Dinar Suksmayu Saputri   Hung-Yu Lin   Yu-Chieh Chou   Dinesh Chandra Agrawal   and Wei-Jyun Chien   

The study aimed to determine the oil content and identify fatty acid methyl esters such as stearate, palmitate, linolenate, linoleate, and oleate in seeds and nuts like candlenut, peanut, sesame, sunflower, and sacha inchi. Oil extraction was carried out using Soxtec 8000^TM and n-hexane solvent. The samples were dried at 50℃. The extraction conditions optimized were temperature 135℃, n-hexane 50 mL, boiling time 40 min, and total extraction time 115 min. Identification of fatty acids was carried out using Attenuated Total Reflection (ATR), Nuclear Magnetic Resonance (NMR), and Gas Chromatography-Flames Ionization Detector (GC-FID). The oil percentage detected in each sample was candlenut (59.95%), peanut (40.08%), sesame (57.06%), sunflower (43.97%), and sacha inchi (51.71). The ATR results show that the flour of nuts and seeds has a strong vibrational frequency of the O−H molecule. Linolenate was detected at a chemical shift of 0.975 ppm in NMR spectra and was found in sacha inchi and candlenut. The ATR, NMR, and GC-FID results showed that all samples contained unsaturated fatty acids. Candlenut, peanut, sesame, and sacha inchi were rich in linoleate (ω-6) as much as 25.68%, 20.15%, 26.38%, and 20.73%, respectively. Oleate was abundant in sesame (21.87%) and sunflower (16.78%). Linolenate was found only in sacha inchi (22.88%). The maximum percentage of stearate was found in sunflower (4.02%) followed by sesame (2.96%), candlenut (1.81%), sacha inchi (1.52%), and peanut (0.71%). This research provides useful information on fatty acid profiles beneficial for health, especially stearic acid, which can substitute trans fatty acids harmful to health.

Tria Astika Endah Permatasari   Ernirita   Ika Kurniaty   and Giri Widakdo   

The variation in the use of snakehead fish flour as food supplement continues to increase. This study aims to provide solutions to improve the nutritional intake of children with TB by analyzing the nutrient content in snakeheaded fish flour (Channa striata) as weight enhancing in Indonesia. Snakehead fish (Channa Striata) processing is divided into three types of supplements: original snakehead fish supplement (without any additional food), snakehead supplement which is varied with tofu dregs, and fish supplement which varied with turmeric extract. The results showed that snakehead fish has a yield of about 2.38-2.97%, and an edible portion of snakehead fish ranged from 50.35-55.12%. Snakeheaded fish contains 0.7% albumin extracted using a Hydrochloric Acid (HCL) solvent at a concentration of 0.25 M. Among the three types of flour, the nutritional content of the original cork fish meal showed the best results. The nutritional composition produced in snake-headed fish flour is 11.05% water content, 5.13% ash content, 79.62% protein, 4.93% fat content, and energy of 363 kcal. The protein content of snakehead fish flour is included in the Quality or Grade I (good) category based on the quality standard of fish flour (Indonesian National Standard 01-2715-1996). The results of the microbiological analysis showed that the snakeheaded fish flour product was free from contamination by pathogenic bacteria include Escherichia coli, Salmonella, and coliform bacteria. The high protein and energy content found in cork fish meals can be used as a basis to develop into a weight-enhancing supplement for children with tuberculosis.

Svitlana A. Nesterenko   Iryna V. Ahieieva   Nonna V. Surzhenko   Olena Yu. Shevchuk   and Anhelina V. Yarchuk   

The article considers the determinants of the sales market development of meat processing complex products that implement the parameters of innovation and investment capacity of local subjects in the innovation and investment system of the regional polarized space. The purpose of this study was to characterize Ukrainian sales market development of meat processing complex products. A comprehensive methodological approach to the systematic diagnosis of the time interval for the sale of meat processing complex products of the region according to the level of spatial polarization of innovation and investment capacity of the subject has been developed. The determinants of the development of the sales market for meat products have been identified. The forecast spatio-temporal interval of sales of meat processing complex products according to the level of innovation and investment capacity of the subjects in the polarized innovation and investment system of the region is interpreted. The analysis of production and marketing activities of agro-clusters of the meat processing complex of Ukraine is carried out. An assessment of the production and marketing activities of agro-clusters of the meat processing complex, taking into account foreign investment is fulfilled. The index of market conditions of sales of products of the subject of meat processing industry on the scale (value) of the net income received at the expense of the introduced innovative technologies in manufacture is calculated. The forecast value of the polyvector change of the general integrated indicator of innovation and investment capacity of agro-clusters in the polarized space-time interval of the regional level is determined. It is concluded that innovations are vital factor of increasing the level of sales of products of meat processing subjects. It is proposed to implement the assessment of potential opportunities for innovation, organization of sales, communication and pricing policies.

Abu Arrah Abdelhakeem   Bhatti Feyza   and Al-Akash Hekmat   

Food safety knowledge (FSK) plays an important role in guiding food handlers (FHs) practices during food operations. The aim of this research was to investigate the level of FSK among FHs in hospitals' food services in Jordan. Up to 245 food handlers work in hospitals were purposefully selected from 6 public and private hospitals. A published FSK questionnaire included 120 items in 6 subscales was used to collect data. Most of the hospitals' FHs were male (91.84, n=225), of mean age 35.89 ± 9.26 years, with average experience of 12.55 ± 8.1 years, education of less than high school, and worked in public hospitals. The overall FSK was found to be "moderate" (71.20%). Food handlers were having the highest knowledge in the areas of "personal hygiene and hand washing" (80.87%), "health problems affecting FS" (86.10%), and "cross- contamination control and sanitation" (75.96%). FSK was "moderate" in "thawing, safe storage, transfer, catering, holding, heating, and re-heating" was (68.06%), "foodborne diseases and symptoms" (67.05%), and "poor" in "foodborne pathogens" (30.60%). Male FHs possessed higher FSK than female's counterparts (p=.036). There was a significant negative relationship between FSK and age (p=.044), positive relationship with previous exposure to FS training (p=.000), while there was no significant mean difference of FSK based on the years of experience or hospital sector (p=.090). One-way ANOVA with post-hoc revealed that FHs with higher educational qualification possessed higher FSK (p= .00). Food Safety Training is recommended for certain areas in food operations and foodborne pathogens.

Latif MA   Uddin MB   Rashid MM   Hossain M   Akter S   Jahan QSA   Hossain MS   Ali MA   and Hossain MA   

Fusarium moniliforme, a causal agent of rice Bakanae is a seedborne fungal disease which infects plants through the roots or crowns and it then grows systemically within the plant. From the in-vitro and in-vivo results, it was concluded that Bavistin, Knowin, Haydazim, Topsil plus and Sunphanate @ 0.3% could be effective as seed treating fungicides against bakanae disease. Overnight root dipping of seedlings with Bavistin and Knowin @ 0.3% was effective to control bakanae disease. Seed and seedling treatments with carbendazim fungicides could be used for further dissemination. In field trials, none of the fungicides namely Bavistin, Knowin, Ridomil, Forastin, Sunphanate and Cupravit @ 0.3% were effective against bakanae compared to rogueing when those were sprayed in the standing crop at tillering stage. In seedbed condition, wet seed bed reduced the % of bakanae infected hill (0.31%) in comparison with semi dry (2.18%) and dry (3.45%). In combination with seed bed conditions and seed treatments, wet seed bed with healthy or infected seed but treated with homai @ 0.3% reduced the bakanae incidence (0.21-0.39%). Semi dry seed bed with healthy or infected seed but treated with homai @ 0.3% also control the bakanae disease (0.32-2.68%) compared to dry seed bed (0.82-2.7%).

Gulnur Arabaci   Busra Tosun   and Cengiz Cesko   

The goal of the present work was to analyze the antioxidant and antimicrobial properties of methanol extracts of different plant species (Datura stramonium seed, Datura stramonium leaf, Verbascum thapsus, Rosmarinus officinalis and Thymus vulgaris) grown in Shar Mountains, Kosovo. Three different methods were utilized to analyze the antioxidant activities of the plant extracts and their antimicrobial activities were determined by using agar well diffusion method. Considering the antioxidant results, Thymus vulgaris extract had the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity with the IC50 value of 6271.43 ± 0.03 mg/L. The chelating property of iron ions was observed with the highest activity in Thymus vulgaris, Verbascum thapsus and Datura stramonium leaves and they showed the highest reducing power activity. In addition, the antimicrobial activities of the plant species were investigated against Escherichia coli (ATCC 25922), Staphylococcus aureus (ATCC 29213), Bacillus cereus (SBT8), Bacillus subtilis (ATCC 6633) and Bacillus subtilis (ATCC 6051) by using well diffusion method. The results demonstrated that all plant samples had antibacterial effects on all bacteria tested. However, among the extracts, Rosmarinus officinalis and Thymus vulgaris showed the highest antibacterial activity against bacteria.

Tri Yuni Hendrawati   Afra Nuraini   Rusnia Junita Hakim   and Nurul Hidayati Fithriyah   

Gedi (Abelmoschus Manihot L.) is a tropical plant in the Malvaceae family, one of the groups of plants in the herbal community. Gedi plants are known to contain flavonoids, hormones, alkaloids, tannins and phenolic compounds. An ultrasonic extraction tool is used in the extraction process of Gedi leaves. The objective of the study is to know the yield and analyze Gedi leaf extract, including proximate analysis and active substance components with LCMS-QTof. The material used is Gedi leaves from Manado. Ultrasonic extraction was carried out with a dry Gedi leaf ratio and Ethanol 1:40 (m/v) with a time of 30 minutes. The concentration of the extract is with a rotary evaporator temperature of 50-60℃. The yield of the extract of Gedi leaf is 9.86%. Study of the proximity of dried Gedi leaf powder revealed 27.135% protein, 41.675% carbohydrate, 329 kcal energy, 11.235% water and 13.83% ash material. Meanwhile for proximity products, the Gedi leaf extract contains 0.635% protein, 1.27% carbohydrate, 9.26% total energy, 7.1% water, and 0.635% ash. The active compounds in the Gedi extract have been analyzed using LCMS. Trigonelline, Gentiatibetine, Harman, Periplocoside C, and Biotin were detected using the positive-ionization mode, whereas Chloramphenicol was detected with negative-ionization mode.

Riveliño Ramón   Katherin Beltrán   Luis Verdezoto   Angel Remache   and Favian Bayas-Morejón   

For decades, the canton Caluma has maintained its traditions in the cultivation and obtaining of the production derived from the cane of sugar, as well as in the commercialization of the same one. So, the objective of this work was to identify opportunities for improvement of the production and marketing processes of granulated panela in family businesses in canton Caluma, for which a field investigation was applied, surveys (face-to-face surveys) with open and closed questions were applied to a population of 60 farmers. Methods were used: Inductive, Deductive, Synthetic Descriptive and Statistical. The results of the field diagnosis showed that 35% of farmers are illiterate, 40% middle school and 35% higher education, more than 50% of farmers account for between 1 and 4 hectares of land, the 70% of the producers are associated, 28% generated by-products (block panela, 47% burning water and 25% granulated panela). Most of the production is sold in local markets with 48% in the cities of Caluma, Guaranda or Chimbo (Ecuador). With the improvements in the commercialization chains, it is estimated that the most interested would be: CIBVS Children's Centers, Fundación Maquita, CAMARI, Bolivar brand, Supermarkets and local stores. According to the analysis, the elasticity of demand is 1.16, with a profit margin of 73% in high season and 43% in low season. The sales strategy that is sought to be implemented is to have a number of fixed customers that constantly place orders, whether weekly or monthly, before distributing through an operating system.

Tria Astika Endah Permatasari   Wilis Widjajanti   Agus Sunarto   Andriyani   and Anwar Ilmar Ramadhan   

Efforts to reduce Neonatal Mortality are important because neonatal deaths contribute to 59% of infant deaths in Indonesia. World Health Organization (WHO) universally recommends colostrum as the perfect food for newborns. The mother's behavior in giving breast milk (ASI in Indonesia) from mom is related to the type of labor. The purpose of this study was to determine the dominant factors associated with giving colostrum to newborns by the cesarean section method. This study was an observational analytic study with a cross-sectional approach. This study involved 138 post-cesarean mothers in May-June 2018 at Hospital Government at Banten, Indonesia. Data were obtained through observation, interviews, and hospital data. The statistical test used in this study is the multiple logistic regressions. The results showed that the administration of colostrum to newborns was carried out by the majority (79%) of post-cesarean section mothers. The intention of breastfeeding (OR 9.029), support of health workers (OR 6.165), husband's support (OR 5.098), and knowledge (OR 3.726) are jointly related to the provision of colostrum to newborns by the cesarean delivery method. Mothers who had strong breastfeeding intention were 8 times more likely to give colostrum compare with women who had low intention.

Nadzirah Mohamad   Jeng Shiun Lim   and Ani Idris   

Microalga is known to grow at high rates and thrive in the non-arable land. It is also the most favorable feedstock for an affordable and sustainable supply of food and oil which can produce significant oil yield in less area. Its oil is considered as functional oil with great commercial potential, rich in beneficial fatty acids composition. Data from archaeological discoveries indicate that humans have developed on a diet that had a ratio of about 1/1 of omega-6, (ω-6) to omega-3, (ω-3) fatty acids. Western and Malaysian diets are deficient in ω-3 as both have greater ω-6/ ω-3 ratio. In this study, Nannochloropsis oculata, (N. oculata) is used as an alternative source for edible oil application and the lipids are extracted via both conventional extraction (CE) and microwave-assisted extraction (MWE). The lipid yield was determined by the gravimetric technique and GC-FID was used to identify the fatty acid methyl ester profiles. Findings revealed the CE technique is more appropriate to be used when extracting lipids from N. oculata for edible oil production. Both techniques are successful in extracting the two most important types of fatty acids (C16 and C18). The lipids produced also comprise of specific valuable fatty acids such as arachidonic acid (ARA) and eicosapentaenoic acid (EPA) but do not produce trans-fatty acid. This edible oil obtained has a healthier ratio (~ 1) of ω-6/ ω-3 for the human diet. Thus, N. oculata has the potential to be used as a source of edible oil.

Peter Ikechukwu Akwukwaegbu   Onyekachi Onyekwere   Agatha Kelechi Ugwu   David Christopher Bando   Kingsley Thompson James   Hannah Nuhu Tubasen   Jesse Polly Shingu   and Abuchi Elebo   

Nutritional composition and antioxidative potentials of fermented fluted pumpkin seed (Ogiri) extract on hydrogen peroxide induced oxidative stress in rats were investigated using standard analytical methods. Traditional methods were employed for processing fluted pumpkin seed (Ogiri). A total of 24 albino rats weighing 75-150 g were divided into 4 groups of 6 rats each and kept to acclimatize for 1 week with normal rats feed and water. Oxidative stress was induced with H₂O₂ intraperitoneally at 200 µM/KgBW of rat on the 27^th day for 3 days. Group A received normal rats feed and water only, group B received H₂O₂, while groups C and D received H₂O₂ + 100 mg/KgBW and H₂O₂ + 200 mg/KgBW of seed extract respectively. The proximate analysis revealed substantial percentage of crude fibre (7.06 %), crude lipid (28.84 %), crude protein (10.49 %) and carbohydrate (39.04 %). The energy value was (457.68 kcal/100g). Vitamins B₂, B₁ and C were predominant while the concentrations of phosphorus, magnesium and calcium occurred most. Flavonoids, alkaloids, total phenol and total carotene antioxidants were detected in the sample. There was a significant decrease (P<0.05) in the enzymatic antioxidant activity (CAT, SOD and GST) and a significant increase (P<0.05) in MDA concentration of H₂O₂ treated rats when compared to the control. Administration of fermented fluted pumpkin seed extract reversed this effect at the respective doses. In conclusion, fermented fluted pumpkin seed extract has good nutritional qualities and positively modulates antioxidant enzymes against lipid peroxidation and oxidative stress damage.

Desta Dugassa Fufa   Aklilu Abhram   Awgichew Teshome   Kedir Teji   Fistum Abera   MaledaTefera   Meron Yeshitila   Melese Mengistu   Muluken Gezahegn   Tadesse Gure   Teshager Worku   Tadesse Alemayehu   and Gudina Egata   

Introduction: Evidence shows that 10 to 20% of food-borne outbreaks perceptible in developing countries. The objective of this study was to assess the magnitude of hygienic practice of complementary food preparation and associated factors among mothers with children aged from 6 to 24 months in rural kebeles of Harari region, Ethiopia. The Method is a community based cross-sectional study design which was implemented on 422 of sampled mothers. Simple random sampling method was used to select those study participants. The data was collected using pre-tested and structured questionnaires. Data was processed, coded and entered into epi data version 3.02, exported to SPSS Version 20 and analyzed. Odds ratio along with 95% CI was estimated to measure the strength of the association. Finally, level of statistically significant was declared at P-value <0.05. From the result of this study, the status of good hygienic practice of mothers was (39.6%) [95% CI (confidence interval): 34.60, 43.90]. Lack of formal education [AOR (adjusted odds ratio): [AOR=0.177, 95% CI: (0.044, 0.75)], learning grade 1-8 [AOR=0.214, 95% CI: (0.052, 0.872)], age group of 25-30 years [AOR=6.51, 95% CI: (1.38, 30.50)], income ≥ 1000 ETB [AOR = 2.19, 95% CI: (1.354, 3.55)] and the presence of separate kitchen [AOR=0.594, 95% CI: (0.390, 0.906)] were significantly associated with complementary food preparation practice. The prevalence of good hygienic practice of complementary food preparation among of mothers was low in this study. Hence, the concerned stakeholders in collaboration with Harar health bureau need to facilitate awareness raising activities on hygiene practice which help to prevent food borne.

Pregiwati Pusporini   and Said Salim Dahdah   

Purpose: The main aim of this research is to determine the main component of cold chain implementation for fishery products in Indonesia. Methodology: Literature review and a deep discussion with expert were employed in this research. A concept of analytical hierarchy process was employed to assess the main component and sub component of cold chain implementation for fishery product in Indonesia. Results: Based on the comparison of the scores of the main component, it can be seen that the aspects of the fish processing industry have the highest value followed by aspects of support industry and government aspects with a value of 0.419; 0.359; and 0.222, respectively. Meanwhile, the sub component, the fish processing industry it can be seen that the costs for installation and operation occupy the highest score value position that is 0.520. This shows that fish processing industry emphasizes that the amount of costs they must bear in connection with the implementation of the cold chain concept is a very dominant factor. The second sub component is the consolidation and coordination of all members of the supply chain involved by 0.343 and the third sub component is the availability of experts in the application of the cold chain concept in the field of 0.239. Applications/ Originality/ Value: The contribution of this study is prioritization of main component of cold chain framework using AHP as an appropriate formal method. This study is expected has a significant contribution to design a strong collaboration between all stakeholders related to cold chain implementation.

Dadang Arifin   Zaenal Muttaqien   and Rinto Yusriski   

This paper contains a decision-making model to determine production quantity for short-lived products or perishable products. The decision model is in the form of a mathematical formulation or as an algorithm. This research departs from the real problem that short-lived products have a considerable amount and are very closely related to daily life. The majority of these products are related to daily consumption such as processed food or beverage products, fruits and vegetables. The facts show that the number of companies engaged in this field is very large, ranging from large-scale companies, medium scale and small scale. Therefore this decision-making model is important for companies, in order to be able to improve their performance by making an appropriate or optimal production strategy. The unoptimal production levels will cause problems such as shortages, overstock which results an expired products, and wasteful costs. Departs from the real problem, then conducting a literature study to find out whether the model to be developed had been developed by previous researchers. The researcher looks for a model that is relevant to this case, at least getting a model that has similarities to be used as an additional reference. The author hopes that, this model will provide practical benefits for practitioners and academics, especially students.

K M Mesbaul Alam   M K Huda   and M A M Chowdhury  

Seventeen marketed brands of black tea of Bangladesh (viz; Seylon, Tetley, Duncan, National, Fresh, Teer, Finlay, Starship, Ispahani, Cosmo, Magnolia, Danish, Shaw Wallace, Pusti, Kazi & Kazi, HRC and Lipton Taaza tea) randomly collected from the local supermarkets were evaluated for minerals as well as nutritional status. The experiment was done in 2015, 2016 and 2017 for determining the mineral (N, P, K, Ca, Na, Fe) and nutritional (sugar, fat, starch and protein) elements. All the studied parameters were found to vary significantly (P<0.05) with the marketed brands of tea. The average values of mineral compositions (N, P, K, Ca, Na and Fe) in Seventeen marketed brands were determined to be 5.11%, 0.24%, 2.21%, 1.35%, 0.16% and 0.057% respectively. Whilst the average values of nutritional elements (sugar, fat, starch and protein) were estimated to be 5.72%, 1.82%, 0.168% and 5.41% respectively. The present study concludes that in considering the total minerals and nutritional status, National tea was evaluated to be the paramount among the studied marketed brands of tea and all the studied brands of black tea were found to be ranked in the order of National> Cosmo> Lipton Taaza> Duncan> Finlay> Ispahani> Magnolia> Shaw Wallace> Seylon> Kazi & Kazi> HRC> Pusti> Danish> Tetley> Teer> Starship> Fresh. The sequence of minerals and nutritional compositions in all the studied brands of tea followed the sequence of price. The market price of all the studied brands of tea was found to be changed positively with the mineral and nutritional status.

Jacob Setorglo   Philip Narteh Gorleku   Bright Setorglo   Mirabel Asomboya   Francisca Naana Arthur   and Moses K. Klevor   

Background: Early initiation of breastfeeding (BF) has been recommended by the World Health Organization (WHO) for optimum infant growth and development. Objectives: To determine the factors associated with early initiation of BF, exclusive breastfeeding (EBF) duration and timely introduction of complementary feeding. Methods: This was a quantitative descriptive cross-sectional design that involved 391 mothers sampled conveniently. Early initiation of BF, EBF duration, time of introduction of complementary foods and the types of complementary foods fed infants were documented. Proportions were presented for the outcome variables. Chi square and Fishers exact tests were used to evaluate the associations between the outcome variables and the independent predictor variables. Results: The mothers were aged between 15-45 years and 84% initiated BF within 30 minutes to 1 hour after delivery. Less than half (46%) of respondents initiated complementary feeding (CF) at six months postpartum. About 40.4% fed infants formula milk during the complementary period, 32.2% fed infants locally prepared foods during the complementary period. There was a statistically significant association between gender of child (χ²= 2.7; p< 0.01) and exclusive breastfeeding for six months. Maternal factors were significantly associated with knowledge level in EBF duration (χ²=18.34; p < 0.0001) and time of initiation of breastfeeding (χ²=22.40; p < 0.0001). Institutional factors that showed statistical significance exclusive breastfeeding for six months were place of delivery (χ²=14.60; p< 0.001) and presence of attendant at birth (χ²=14.18; p<0.003). Conclusion: Maternal and types of health facilities that mothers visited during antenatal and where the delivered influenced BF initiation, duration and appropriate complementary feeding practices.

Muhammad Amjad Khan   Sarwat Jahan   Asmara Imtiaz   and Naureen Naeem   

The fertility rate in dairy cattle with cryopreserved semen significantly depends on the reduction of the toxic effects on the sperms induced during cryopreservation. DNA integrity in sperm is vital for the precise transmission of genetic information and therefore the production of high yielders and maintenance of good health in future generations. The reliable and consistent assessment of sperm motility can be succeeded by Computer Assisted Semen Analyzer (CASA). Ten ejaculates were collected from Frisian bulls kept at Centre of excellence for bovine genetics (CEBG) Renala Khurd District Okara. The deleterious effects of three cryoprotectants glycerol, dimethylsulfoxide (DMSO) and ethylene glycol as a constituent of tris-egg yolk-citrate extender were compared on diluted post thawed cryopreserved Frisian bull semen. The quality of semen in terms of viability/motility/progressive velocity was determined with computerized external real image optical system (CEROS) and sperm DNA fragmentation was quantified with comet assay using single cell gel electrophoresis (SCGE) technique. Glycerol was the least followed by DMSO and ethylene glycol was the most toxic cryoprotectant both for semen quality and sperm DNA fragmentation. The present study suggests that sperm DNA fragmentation is an associated feature of semen cryopreservation resulting into cell death (non-motile sperms) and glycerol as a cryoprotectant constituent of tris-egg yolk citrate extender offers a better protection for storage of cryopreserved Frisian bull semen in liquid nitrogen.

Misto   Tri Mulyono   Bowo Eko Cahyono   and Eka Agustina Wulandari   

Honey is one of the foods that have been found in the world, consisting of natural sweet liquids, derived from flowers collected by honey bees. Honey is made from a mixture of complex, airborne, and most minor components that can be susceptible to counterfeiting. The components of honey can also be used by excessive storage for the manufacturing process or with inadequate storage. Determining the quality of honey is an important factor for producers. This study determines the quality of local honey based on optical parameter values. Determination of honey quality is based on optical parameters using a spectrophotometer to measure absorbance. From this absorbance it is used to determine: color at 560 nm, diastase number at 620 nm, sugar content at 500 nm, fructose content at 518 nm, invertase at 400 nm, and HMF at 284nm. All measurements were carried out using a spectrophotometer. The results of this measurement then compare the European (EC) and Indonesian quality (SNI) quality regulations.

Yeo See Pin   Siti Amira Othman   and Nur Nadia Nasir   

Bioplastics have been gaining traction in these few years and but still need to achieve the level of physical properties found in petrochemical plastics for wider use in applications involving radiation techniques. This study aimed to investigate the synthesis of starch bioplastic from plant sources such as starch and understand how radiation affects such a material relative to petrochemical plastic. The starch bioplastic samples were synthesised from corn flour and irradiated with a low dose along with PET and PE for comparison. Analysis was done on surface morphology, Vickers hardness test and FTIR for comparison between samples without irradiation and with irradiation. This study found almost no changes in PET, PE and starch bioplastic when exposed to 13.05 mGy of absorbed dose. Comparison between samples of the same material without and with irradiation found no observable changes in the surface morphology. After undergoing irradiation, the Vickers hardness value was found to have changed, for PET a decrease of 1.2 HV from 21.9 HV to 20.7 HV; for PE an increase of 1.57 HV from 5.49 HV to 7.06 HV; for starch bioplastic a slight increase of 0.28 HV from 1.74 HV to 2.02 HV. As for FTIR spectroscopy, the irradiated PET sample displayed slight decreased absorption for overall absorption spectra and significant decreased absorption of peaks at 1700 cm^-1, 1250 cm ^-1, 1000 cm^-1 and 720 cm^-1 compared to non-irradiated sample. For PE, decreased absorption was found in the overall absorption spectra for sample with irradiation. For starch bioplastic however, no difference was found in the absorption spectra for both samples without and with irradiation. With these findings along with identified issues involved in the synthesis process of the starch bioplastic, this study would help to increase the favourability of bioplastics over conventional petrochemical plastics used in disposable consumer products.

Sami El Khatib   and Abir Salame   

Despite the great progress in reducing malnutrition and famine eradication in many countries, our planet's population continues to be affected by many food-related defies, including vitamin and mineral deficiencies, obesity, and non-communicable diseases. These challenges are fuelled, in part, by cheap, convenient, and highly-processed foods. However, food threats are not restricted to these mentioned issues. One area to which the international community has given substantial attention is ensuring the safety from infection and contamination of the food we produce, trade, and eat. It would be disastrous if our substantial foods were to become unsafe for consumption. More efforts need to be provided to prevent food insecurity starting from aligning policies in agriculture, trade, health, education, and social protection to provide a safe and healthy diet for all. Unfortunately, food safety in Lebanon is a neglected issue. Many Lebanese food products are labeled as "unsafe" in the local and international markets, and the burden of food safety has widely increased. As meat is considered perishable food and is of great concern especially in small Lebanese butcher shops, and the absence of an updated law that protects the consumer from contaminated meat, it was important to look for an alternative method to render meat safer for consumption. Rhus coriaria or commonly known as "Sumac" has shown a promising potent anti-bacterial and antioxidant effects, and therefore, it would be interesting to assess the potential use of this condiment as a food preservative and to evaluate the prospective introduction of such artisanal product to secure the meat safety and reduce its contamination.

Md. Abu Syed   K. M. Iftekharuddaula   Md. Golam Rasul   G. K. M. Mustafizur Rahmam   Golam M. Panaullah   John M. Duxbury   Mohammod Hossain   and Partha S. Biswas   

Cultivation with Arsenic (As) contaminated water severely affects growth of rice plants that results into reduced grain yield. This study was carried out to develop a rapid and effective method of screening rice varieties and/or segregating population against arsenic phyto-toxicity tolerance. Sodium arsenate was used as arsenic source. Ten pre-germinated seeds of each variety were grown on styro-foam placed on a tray filled with either phosphate-free nutrient solution (control) or the same nutrient solution supplemented with di-sodium hydrogen arsenate (treatment). The trays were kept at controlled environmental condition in a growth chamber at 26±1℃ with 70% humidity and 3500 lux. After 7 days of growth, standard growth parameters such as shoot length, root length, root-shoot biomass were recorded and percentages reduction for shoot length, root length and root shoot biomass compared to those of control were calculated. Arsenic stress reduced the phenotypic expression of all three seedling traits but the effect of arsenic was more prominent on root length compared to the shoot length and root-shoot biomass. The dose response experiment showed that the 0.75-1.25 mgL^-1 Arsenic concentrations had much promise to discriminate rice genotypes for arsenic phyto-toxicity tolerance at early growth stage. The validation experiment with the 0.75-1.25 mgL^-1 Arsenic doses on a set of 20 genotypes identified 1.25 mgL^-1 Arsenic could effectively and efficiently differentiate rice genotypes, particularly for tolerance in shoot length and root-shoot biomass reduction, where 1.0 mgL^-1 Arsenic was found sufficient for discriminating varieties for tolerance in root length reduction. The rice variety BRRI dhan47 showed more tolerance against Arsenic contaminated water.

Arthur C. Okafor   and Frank C. Ogbo   

Edible snails are usually obtained from the forest and in high demand among consumers. Data on the level of contamination of edible snails with bacterial pathogens are needed for making legislations that will improve food safety and protect public health. This study aimed to determine the occurrence and distribution of counts of selected bacterial pathogens in Achatina achatina from major markets within South East Nigeria. A total of 300 samples of A. achatina were examined for occurrence and counts of Citrobacter, Shigella, Escherichia coli, Staphylococcus, Aeromonas and Bacillus cereus using enrichment broth, differential and selective media. Snail samples from Ogbete market had the highest mean aerobic plate count (9.32 ± 0.308 Log CFU/g), while Abakaliki market samples had highest mean count of coliforms (7.63 ± 0.389 Log CFU/g). Among pathogens, highest counts were observed for Citrobacter and E. coli which ranged from 6.0 to 8.0 Log CFU/g in 300 (100%) and 180 (60%) samples respectively. Significant differences were observed among the locations (p < 0.01). Our findings highlight the need for formulation and implementation of strategies for the reduction of bacterial pathogens in edible snails along the value chain.

Irfan Ashraf   Muhammad Zain   Mubeen Sarwar   Karim Y. Abbasi   and Mubashir Amin   

Bitter gourd is an important crop in Pakistan. Bitter gourd has a lot of dietary and medicinal importance. In Pakistan, there is a tremendous potential for using the inorganic fertilizer, but unfortunately adequate amount of fertilizer regarding the bitter gourd crop are lacking. The experiment was studied at the Vegetable Research Area, Institute of Horticultural Sciences, University of Agriculture, Faisalabad during the year 2014-2015, to see the efficacy of inorganic fertilizers on vegetative and reproductive attributes of bitter gourd. Faisalabad Long variety of bitter gourd was used. The experiment was laid out according to Randomized Complete Block Design consisting of six treatments with four replications. The response of vegetative parameters like growth, yield and quality were recorded and analyzed statistically at the 5 % level of significance. Different doses of inorganic fertilizers showed variations among, germination, fruit, fresh weight, fruit diameter and chemical parameter like vitamin C, pH and phenolic compound of fruit. This experiment showed that treatment (T₄) N: P: K (250,100,80 kg/ha) gave more fresh and dry weight of the fruit and Vitamin C. Treatment (T₅) N: P : K (300, 120, 100 kg/ha) showed increased the vegetative growth, vine length, number of leaves but showed least reproductive phase. It is concluded that dose of nitrogen (250kg/ha) and adequate amount of potassium (100kg/ha) along with phosphorus (80kg/ha) fertilizers increase the vegetative growth as well as reproductive growth.

Evans Frimpong Boateng   and Mustapha Muhammad Nasiru   

In the replacement of traditional techniques (cutting, degassing, meat tenderization among others) and assisting of traditional techniques (brining, freezing and thawing, filtration among others), ultrasound has been effectively utilized in various areas of food technology and yet further research demand is recommended in terms of optimization of process conditions (scaling up of ultrasound equipment) and the enhancement of existing processes potential for efficient use in analyzing and modifying food and food products as well as industrial use. Few other technologies combined with ultrasound have shown potentials of effectively controlling food microorganisms. Hence, contribution to the advancements in food safety, processing and preservation owing to these potential advantages of ultrasound, summaries of ultrasound idea and utilization in food industry meat technology longstanding application significant effect are reviewed.

Md. Abdul Alim   Sarawat Rashid   Shaikh Shahriar Mohammad   Mohammad Munsur Rahman   and Jayanto Kumar Roy   

A community based exploratory study was conducted among the villagers (sample size, n=75) of Kanopur, Shippur and Boraidaha village of Sherpur Upazila of Bogura district, Bangladesh to explore the common practices regarding health and treatment facilities in rural areas. This study was carried out through questionnaire, participatory rural appraisal and focus group discussion. The result showed that the socio-economic condition of these areas was average in terms of others villagers of Bogura region. The current health and treatment facilities of these areas were moderate and study found that about 80% people were aware about personal hygiene. The study reveals acidity and fever were the most frequent diseases and most of the people were happy about the service of doctors and Government health Centre. The study revealed that the half of the population of these areas knew about expanded programme on immunization and exclusive breastfeeding during lactation period. This study also exposed that around half of the respondents has no knowledge about Oral Rehydration Solution, extra salt used in eating, antibiotic course and even in danger sign during pregnancy of mothers and pneumonia among villagers. Besides, in case of family matters and during diseases condition, decision was taken by household head or sometimes husband and wife both. This study concluded that overall health care delivery system was moderate and actions should be taken to improve the overall scenario of health system of these regions.

Seval Dernekbaşı   

This study was designed for comparison of biochemical and fatty acid composition of cultured meagre (Argyrosomus regius) in off-shore cage system in two different regions of Turkey. For this purpose, meagre with an average weights of 513.80±52.40 g and 726.52±116.19 g were obtained from commercial fish farms in South (Mediterranean) and North (Black Sea) of Turkey, respectively. No significant differences were detected among the fish originated from the Mediterranean (MSO) and the Blacksea (BSO) in terms of body compositions (p<0.05), except crude lipid and moisture (p>0.05). The fatty acid compositions of MSO and BSO fish showed significantly differences (p>0.05). The fatty acids such as SFA, PUFA, C16:0 (PA), C23:0 (MT), C20:3n-3 (ETA), C22:6n-3 (DHA), n-3 and n3/n6 were higher in MSO than BSO. Whereas, the fatty acids such as MUFA, n-6, C18:1n-9 (OLA), C20:1n-9 (EA), C22:1n-9 (ESA), C18:2n-6 (LA) and C18:3n-6 (-ALA) were higher in BSO fish than MSO fish. However, no difference was detected in the C20:5n-3 (EPA) of fish from both regions. EPA was identified as 3.30±0.05% for MSO and 3.38±0.05% for BSO. No differences were detected in the other fatty acids between two regions (p<0.05). In conclusion, despite the differences in fatty acid compositions of the cultured fish in both regions, high levels of EPA and DHA as well as favorable proportions of n-3 and n-6 fatty acids showed that meagre was valuable food for human nutrition.

Melkamu Biyana Regasa   Kefyalew Gomoro Fayisa   and Haftom Hagos Woldegebriel   

Anchote is an indigenous tuberous crop that is commonly produced by Oromo nation in western and southwestern Oromia region in Ethiopia. It has nutritional, medicinal, economic and social importance. In the present study, attention is given to the medicinal values of Anchote since it is used culturally by the Oromo people for the treatment of many ailments like cancer, malaria, tuberculosis, gonorrhea and diabetes. The purpose of the present study is to test the presence of phytochemical compounds and evaluate the antioxidant potential of Anchote tuber. The samples were collected and extracted using water, methanol and diethyl ether sequentially and their phytochemical screening showed the presence of bioactive compounds such as reducing sugar, terpenoids, alkaloids, stereoids, tannins, saponins, phlobatannins and coumarins. All the extracts of Anchote showed maximum activities at the highest concentrations which might be due to the presence of phenols responsible for the radical scavenging activities observed. There is a significant correlation between the presence and the antioxidant activity at the half maximal inhibitory concentration (IC50) values on DPPH˙ (P < 0.05).The medicinal value of Anchote may attribute to the presence of various polyphenols and the synergistic mixture of them. In conclusion, the presence of bioactive compounds in anchote tuber can be the evidence for its use for medicinal purposes. Therefore, its production in large scale, promotion and further study to isolate the potential antioxidant compounds are recommended to exploit its dual advantages (food and medicinal values).

Mohammad Amir Hossain Mollah   Abdul Jabber Hawlader   Md Razzab Ali   Razia Khatun   Shamim Ahmed   Mohammad Showkat Mahmud   and Md. Amirul Hasan   

The field survey was conducted among the farmers, researchers, extensionists and agribusiness personnel to assess their knowledge about National Agricultural Research System (NARS) recommended technologies on pest's management,Agribusiness activitiesand their economic impact in Bangladesh. The survey was conducted in 16 Upazilas (2 Upazilas from each district) of purposively selected eight (8) districts based on agricultural project activities, potential of major crop groups and potential system through a standard pre-tested questionnaire. From the field survey, it was understood that only a few number of NARS recommended Technologies were available at field level regarding pest management and Agribusiness activities in Bangladesh having more than 300 NARS recommended technologies. There was also a big knowledge gap among researchers and other respondents. Considering all technological categories, perceptions of researchers on NARS Technological Knowledge were much higher than farmers, extensionists and agribusiness personnel. There was also a big Knowledge gap between project intervention districts than less or zero project intervention districts. It was observed that most of the respondents were very much aware about the rice based technologies than other crops. Most of the poor farmers especially small scale farmers were interested to use cheap, easy handling and locally available technology for their crop pest management in storage and field level. From the results of the field survey, it was evident that majority of the farmers use different types of containers for storing their rice using different types of plant parts and fumigants for the safe storage of their rice grains.

Naureen Naeem   and Shakeel Ashraf   

Objective: Present research was designed to find association of breakfast skipping with metabolic syndrome risk factors in university going students. In the light of findings of the research project we can control these risk factors in young age before they develop any signs of metabolic disorders in late stages of age. Method: This study included 200 University students. The only condition that implied for these participants was that they should not be under any regular medication. They were instructed to be in overnight fasting before sampling day. Three day dietary record was taken through well-organized questionnaires. Based on the frequency of breakfast eating habits , objects were divided into three groups that are (1) regular breakfast eaters (all 3 days) (2) often breakfast eaters (1 to 2 days) and rare breakfast eaters (all 3 days breakfast skippers). Multiple metabolic risk factors were measured by their respective methods that are BMI, lipid profile, waist circumference, blood pressure, glucose levels. Multiple logistic regression methods were used to evaluate association of breakfast intake with metabolic syndrome risk factors. Results: The number of the subjects called as rare, often and regular breakfast diners were 32(16%), 50 (25%) and 138 (69%). Frequency of male was higher as compared to female regular breakfast eaters. The average of triglycerides, BMI, cholesterol, LDL and systolic blood pressure was significantly higher in rare breakfast eaters as compared to regular eaters (p value <0.001) whereas HDL levels were found lower in rare breakfast eaters as compared to their counterparts. Consequently, breakfast eaters have higher levels of risk factors as compared to regular eaters. The study was designed to evaluate the association between breakfast skipping habit and metabolic syndrome risk factors in young adults. Rare breakfast eaters were found to have more risk factors of metabolic syndromes than regular and often breakfast eaters. Probably, this is the first study in Pakistan to examine associations of breakfast consumption with metabolic syndrome and cardiovascular risk factors in young adults. Future cohort studies using a prospective design could evaluate these findings and investigate potential mechanisms. Conclusively, skipping breakfast is a common behavior among young adults, and is associated with increased risk of metabolic syndrome and other cardiovascular factors. Improvement of habits related to the frequency of breakfast consumption, in the age group under study, could be a valuable, significant and imperative implication to prevent these risk factors.

Özge Özcan   and Figen Ertan   

In this study the β-glucan content, antioxidant and antimicrobial activities of Boletus edulis, Cantharellus cibarius, Craterellus cornucopioides, Hydnum repandum and Agaricus bisporus were studied. For this purpose, methanol and acetone extracts of mushrooms were obtained. The β-glucan content of mushrooms varied between 14.57 ± 0.80% - 11.26 ± 0.69%. According to the results obtained from the 2,2-diphenyl-1- picrylhydrazyl (DPPH) assay, the radical scavenging activity was highest in B. edulis and A. bisporus. The total phenolic content of extracts ranged between 22.75 ± 0 .32 - 45.5 ± 0.71 µg/mg as gallic acid equivalents. Mushroom extracts had low reducing power capacity in comparison to standards. When the guaiacol peroxidase activity of mushrooms was examined, B. edulis and A. bisporus showed enzyme activities of 0.07 U/ml and 0.13 U/ml, respectively. The antimicrobial activity of acetone and methanol extracts of mushrooms showed varied levels of inhibitory effects on the microorganisms tested.

Nor Syahiran Zahidin   Razauden Mohamed Zulkifli   Ida Idayu Muhamad   Harisun Ya'akob   Hadi Nur   Amir Husni Mohd Shariff   and Syafiqah Saidin   

Tea is commonly served in Malaysian dining culture. Most of commercialized tea is made of Camellia sinensis that produces sweet aromatic smell. However, there are plenty of herb species in Malaysia that remain unknown to be used as tea while possess therapeutic effects. Acalypha indica is one of the herb species with sweet aromatic smell that has been traditionally consumed as healthy drink. In this study, the antioxidant activities of all plant parts of Acalypha indica was determined in terms of total phenolic, tannin and flavonoid contents, 1,1-Diphenyl-1- picrylhydrazyl (DPPH) assay, ferric reducing power (FRAP) and total cyanogenic glycoside content by comparing the measurements with two commercialized tea made of Camellia sinensis (P1 and P2). The phenolic content, tannin content and the FRAP values of Acalypha indica was lower than the P1 and P2. While, higher flavonoid content (24.33±2.96 mgQE/g) and DPPH value (0.089±0.003 mg/mL, IC₅₀) were recorded on the Acalypha indica. The high antioxidant activity of Acalypha indica was attributed by the high flavonoid content in the plant that might be useful for therapeutic purpose. Besides, it is also safe to be consumed as tea as there was no detection of cyanogenic. However, further study is necessary to clarify the cyanogenic content and to confirm the volatile compound in the plant.

Vincent Icheku   Ifeanyichukwu Fidelis Onianwah   and Augustine Nwulia   

Background: The use of bitter kola as plant medicine is common among Africans for centuries, yet there is little or no scientific evidence to demonstrate that its use provides health benefits. The purpose of this study, therefore, is to ascertain whether or not bitter kola provides any health benefits to its regular users. Methods: A study sample of n=274 adults living in Igbuzor town in Oshimili North Local Government Area of Delta State of Nigeria was selected using simple random sampling technique. Likert Scale was used as data collection tool. The data analysis was carried out using SPSS computer software. Results: The results show that irrespective of gender n=139 regular users agreed to excellent and good health while ingesting bitter kola in comparison to n=37 non-regular users who agreed to the same statements (see table 3 & 4). The results further show that both genders n=142 (94.66%) male and n=110 (95.65%) female respondents agree that they ingest better kola for its health benefits (see table 5). Conclusion: This study found that regular users of bitter kola enjoy better health than non-regular users and that both regular and non-regular user agrees to the medicinal properties of bitter kola. These research findings help to remove the assumptions about the health benefits of bitter kola and replaced them with actual research evidence.

Gowri Ramanah   Samantha Wimalasena   Vajira Senadipathi   Eranthi Seniviratne   and Kulali Suntharalingam   

Coconut toddy (palm wine) is an effervescence beverage tapped from young inflorescence of coconut tree (Cocos nucifera). The sap contains various nutrients, and it undergoes natural fermentative changes when it is stored. Toddy is a traditional alcoholic drink in Sri Lanka. In Sri Lanka artificial fermented liquor is made out from the fermentation of sugar solution. There have been several complaints with respect to adulteration of toddy by artificial fermented liquor. Ash values are used to find out quality, authenticity and purity of substances and these values are important quantitative standards. Hence this study mainly focused on identifying authenticity of toddy using the sulfated ash content. Genuine toddy samples were collected from different areas and artificial fermented liquor samples were made in the laboratory using sugar solution (16%) and inoculum of genuine toddy samples. Different ratios of genuine toddy and artificial fermented liquor mixtures were prepared. Sulfated ash content of genuine toddy samples, artificial fermented liquor samples and different ratios of genuine and artificial fermented liquor were determined by using muffle furnace. Linear regression was obtained with sulfated ash content vs different ratios of genuine toddy samples. Sulfated ash content of genuine toddy varied from 0.44 to 0.54 gram/100ml.

Abebe Haile   and Dereje Getahun   

Protein-energy malnutrition and vitamin A deficiencies are among the public health problems in Ethiopia. The objective of the study was to assess the nutritional composition of Orange-Fleshed Sweet Potato and haricot bean (70:30, 80:20, 90:10 and 100:0.0) formulated mashed food. The collected data were analyzed using SPSS version 16.0 and SAS version 9.0 Software. Completely randomized design was used to compare the effect of different proportion on proximate composition, minerals, anti-nutrients, bio-availability and ß-carotene contents. Standard methods were used to evaluate the proximate composition, anti-nutritional factors, mineral contents (Ca, Zn and Fe) and there bio-availability, and ß-carotene of formulated mashed foods. The survey results showed that preschool children were not consuming protein and vitamin A rich foods frequently to meet their Recommended Dietary Allowance (RDA) of protein and vitamin A. The proximate composition indicated as the proportion of haricot bean increased the moisture and carbohydrate contents were decreased. On the contrary Ca, Fe, Zn, phytate and tannin were increased as the proportion of haricot bean increased. All phytate to minerals molar ratios were observed below the critical limits. The nutritionally improved and acceptable mashed foods can be prepared from OFSP and haricot bean at 70:30 proportions. Nutrition education using food-based interventions were also recommended in the study area to improve nutritional status of preschool children.

Benjamin Acho Amadi   Lynda Nonye Eke   Mathew Owhonda Wegwu   and Justice Obinna Osuoha   

The consumption and encouragement of indigenous diets could help alleviate malnutrition and mitigate food insecurity in developing countries. In this regard, three Nigerian traditional diets: Akidi (Vigna unguiculata), Akara-Igboro (manihot esculenta), and Ofe-achara (Pennisetum purpureum soup) mixed with Mgbam (baked melon seed) and Garri (Cassva flakes) were evaluated for sensory characteristics, proximate composition, anti-nutrient composition, as well as vitamins, and mineral content using standard methods. Data from the sensory characteristics indicated that Ofeachara mixed with Mgbam and Garri (7.67 ± 0.89) was the most acceptable diet. The proximate analysis also revealed that Ofeachara mixed with Mgbam and Garri was highest in carbohydrate, (55.08 ± 4.66%), Ash (6.67 ± 2.89%) and moisture content (8.41 ± 0.89%) while Akidi was highest in protein (5.91 ± 0.05%) and crude fibre (12.31 ± 0.01%). The anti-nutritional analysis of the diets revealed that Akara-Igboro had the highest phytate (0.40 ± 0.01%), Alkaloid (50.00 ± 1.33%), oxalate (27.28 ± 0.88%) and Cyanogenic glycosides content (1.62 ± 0.12%) when compared to other diets. The vitamin content also showed that Akara-Igboro had the highest concentrations of vitamin B₂ and C (21.67 ± 0.02g/100g and 17.01 ± 0.01g/100g) respectively. The highest level of calcium was found in Ofeachara mixed with Mgbam and Garri (0.08 ± 0.01mg/100g). This study revealed that these traditional diets are crucial sources of important nutrients. Increased consumption of these nutrient-rich diets will mitigate nutrition-related disorders.

Barros, D.   Santos Guerreiro, J.   and Pinheiro, R.   

Background: Currently, consumers are increasingly becoming more demanding regarding the quality of food, holding high expectations from the time of purchase to the consumption of foodstuffs. Thus, food should be safe and sensory alterations should be minimized. The shelf-life of most perishable foodstuffs is based on the study of the survival and growth of microorganisms. However, this study is insufficient to assure the quality and safety of food, making it necessary to carry out physiochemical and sensory analysis to ensure the final quality of products. Scope and Approach: The objective of this study was to characterize the physiochemical, microbiological and sensory properties of two ready-to-eat (RTE) Portuguese condensed milk-based desserts during storage time. The desserts were stored for 30 days at a refrigeration temperature of 4℃. Throughout the study, the following parameters were determined: pH, moisture, hardness and adhesiveness. A sensory analysis was performed according to a semi-trained panel that evaluated the following attributes: appearance, odor, texture and flavor. Key Findings and Conclusions: Results showed a slight increase of pH, moisture, hardness and adhesiveness during storage time. It was concluded that the different RTE desserts comply with the parameters of microbiological quality and food safety according to the guidelines set by Health Protection Agency and Institute of Food Science and Technology. As for sensory analysis results, the panel did not detect differences up to 8 days of storage time. As a result, an expiration date of 8 days could be granted to these four products analyzed.

Njoku Uche Chinedu   Amadi Benjamin   and Amadi Peter   

This study investigated the chemical composition and physiochemical properties of matured stems of Opuntia dillenii grown in Nigeria in accordance with standard procedures. The proximate analysis revealed moisture content (11.20%), crude protein (11.60%), carbohydrate content (64%) while the ash (3.33%), fat (4.42%) and crude fibre content (4.40%) were low. The phytochemical screening revealed that saponin (118.08±0.57µg/ml) was the most concentrated while oxalate and phytate had low concentrations. The physiochemical assessment of the matured stem oil demonstrated high peroxide value, acid value and low iodine value. The fatty acid analysis revealed high concentrations of myristic acid (41.66%) followed by linoleic acid (13.95%), heptadecanoic acid (11.32%) and stearic acid (9.25%). Unsaturated fatty acids such as oleic acid and linolenic acid were not detected. The study demonstrated that the matured stems of Opuntia dillenii contained nutrients that are nutritionally beneficial to human health and substantial amount of saponins that could be employed in the confectionaries and cosmetic sectors, however the fatty acid analysis demonstrated that these matured stems may not be rich in unsaturated fatty acids while the matured stem oil may be susceptible to auto oxidation and possess a low shelf life.

Azadeh Salimi   Yahya Maghsoudlou   Seyyed Mahdi Jafari   Alireza Sadeghi Mahounak   Mahdi Kashani nejad   and Aman Mohammad Ziaiifar   

Stability is one of the key quality parameters of emulsion systems, which goes a long way in predicting the shelf life of emulsion products. In this study, the effect of emulsifier (soy protein concentrate (SPC) + maltodextrin (MDX)), dispersed phase (lycopene in oil solution) and homogenizer speed on emulsion stability were investigated and optimized using response surface methodology (RSM). Independent variables were lycopene content (10-20%, w/w), SPC+ MDX as emulsifier and surfactant (30-40%, w/w) and the homogenizer speed (14000-18000 rpm). Responses were droplet size, viscosity and creaming index as stability indicators of the emulsions. According to RSM analysis and models, optimized variables showed a good fit to quadratic equations for droplet size and viscosity with correlation coefficients (R²) of 0.9571 and 0.9826, respectively. After model simplification with backward stepwise solution, the R² values for droplet size and viscosity decreased slightly to 0.9504 and 0.9826, respectively. Creaming values were fitted properly with linear model, and R² was 0.8030. Graphical optimization methods were adapted for preparing the best lycopene emulsifying conditions and were predicted to be: homogenizer speed of 18000 rpm; lycopene content of 20% w/w, and SPC+MDX concentration of 36.95% w/w.

Oduntan Abosede Oluwakemi   Akinfasoye Joel Akindele   and Fasoyiro Subuola Bosede   

Antioxidants and secondary metabolites have attracted a great deal of attention for their effect in preventing disease due to oxidative stress. In this study, two cultivars of Basella alba were evaluated for the ascorbic acid, total phenolic, flavonoid and total antioxidant activities by standard methods. Ascorbic acid of green cultivar was 19.38 mg/100g and red cultivar was 25.85 mg/100g fresh weight, highly significant difference (p < 0.05) was observed in ascorbic acid. Total phenolic contents were 61.00 and 90.52 mg/g fresh weight for the green and red cultivar respectively, flavonoid content of the green cultivar was 13.37 mg/g while red cultivar was 17.7mg/g significant difference was observed in the ferric reducing power of the two cultivars. DPPH of green cultivar was 78.85% while for red cultivar was 79.81%, no significant difference was observed between the cultivars. Total antioxidant activity for green cultivar was 60.86 mg/g while for red cultivar was 70.38 mg/g fresh weight, no significant difference was observed in the total antioxidant activity. Both cultivars were excellent sources of ascorbic acid, total phenolic compound, flavonoid and total antioxidant properties although red cultivar had higher values.

Youan Gouanda Pascal   Kouakou Yeboue Koffi Francois   Yapo Adou Francis   Koffi Allali Eugene   Ayebe Edwige Aka   and Yapi Houphouet Felix   

This study was carried out to determine biochemical (lipids and ferritin) and electrolytes (Na, K, Cl) markers in children suffering from malnutrition in Abidjan Hospital setting before and after supplementation with soya and spirulina. The study concerned a total of 195 children between 6-59 months distributed in several groups. They were evaluated for total serum cholesterol (TC), triglycerides (TG) by enzymatic method using Fully analyzer (Biosystem-Italie) and the electrolytes such as chloride, potassium and sodium concentration by flame photometry using automated analyser (Humanlyte-USA). Concerning the TG, values increased at the end of the study, but only the group having received the spirulina (group 3) supplement recorded a significant profit (p<0.001). It was the same for the TC for which a significant increase was observed with this same group (p<0.05) compared to their baseline value. There was an increase in natremia, kaliemia and chloride in all groups that were low at the start of the study compared to normal values, even though this increase was not significant. However, children kaliemia in group 3 showed a significant increase (p<0.05). The intake of family foods, soya and spirulina improved lipids and electrolytes characteristics of all children under study. The diet with spirulina was the most efficient in our study.

Chidimma Juliet Igbokwe   Peter Isah Akubor   and Ifeoma Elizabeth Mbaeyi-Nwaoha   

This research work investigated the effect of processing (sulphiting and steam blanching) of aerial yam (Dioscorea bulbifera) amala flour on the hypoglycemic and hypolipidemic properties of alloxan induced diabetic rats. Yellow fleshed Dioscorea bulbifera bulbs were processed by sulphiting for 30 minutes and steam blanching for 10 minutes. The unprocessed sample served as control. The flours were used to make stiff doughs which were dried and used to feed alloxan induced diabetic rats. The hypoglycemic and hypolipidemic properties of the flours as well as some biochemical indices of the rats were studied. The LD50 of the samples was determined using acute toxicity study. Diabetic rats fed sulphited, steam blanched and untreated Dioscorea bulbifera flours had significantly (p>0.05) reduced fasting blood glucose level which decreased from 385 to 75.67 mg/dl, 654.33 to 80.00 mg/dl and 616.67 to 86.00 mg/dl, respectively. Diabetic rats fed untreated, steam blanched and sulphited Dioscorea bulbifera flours had significantly (p<0.05) reduced serum cholesterol (4.73, 4.66 and 4.43 mmol/L), low density lipoprotein (2.80, 2.70 and 2.33 mmol/L) and triacylglycerol (1.43, 1.41 and 1.42 mmol/L) respectively compared to the diabetic control. Diabetic rats fed steam blanched and untreated Dioscorea bulbifera flour had reduced alkaline phosphatase (75.00 and 81.33 IU/L), aminotransaminase (39.00 and 44.00 IU/L), creatinine (4.37 and 115.67 mg/dl) and urea (2.23 and 62.00 mg/dl) respectively. However, diabetic rats fed sulphited Dioscorea bulbifera flour had increased alkaline phosphatase (88.00 IU/L), aminotransaminase (53.66 IU/L), creatinine (7.57 mg/dl) and urea (207.67 mg/dl) relative to diabetic control. Steam blanched and sulphited Dioscorea bulbifera showed significant hypoglycaemic effect while the sulphited sample showed an adverse effect on the liver and kidney.

Sabine Emmanuelle Mbazoa   Jacques Saizonou   Charles Sossa Jérome   Makoutodé Patrick   Mongbo Virginie   Capo-Chichi Justine   and Edgard-Marius Ouendo   

Adequate nutrition is required for the effectiveness and adherence to medication among TB (Tuberculosis) patients. The purpose of the study was to evaluate the quality of nutritional management of TB patients under treatment in intensive phase in two health districts in Benin. This cross sectional and evaluative study was conducted from February 2^nd to 20^th July 2016 and included 36 tuberculosis TB patients (exhaustively selected) under treatment in intensive phase and twelve health professionals who provide care to TB patients identified by a reasoned choice. Data on nutritional management of TB patients were collected through interviews, observation and medical records exploitation. The quality of nutritional management for TB patients was assessed according to national and international guidelines. The median age of the 36 TB patients was 40 years and 97.2% (35) were new cases of tuberculosis. Among TB patients, 88.89% consumed less than required intake of fats and proteins. At base line, 66.67% had BMI<18.5. At the end of intensive phase treatment 44.44% showed BMI<18.5. The quality of nutritional management of TB patients was poor (score = 27.3%) characterized by and a fair component "input" (score = 55.6%), poor components "process" (score = 0%) and "results" (score = 20%). Interventions to improve the quality of nutritional care of TB patients under treatment in intensive phase in the two health districts are timely to improve effectiveness of drug treatment.

Mbaeyi-Nwaoha I. E.   Umeh L. C.   Igbokwe C. J.   Obodoechi C. M.   and Okoronkwo N. C.   

Yoghurt was produced and flavoured with graded levels of African bush mango juice (ABMJ) and pulp (ABMP). African bush mango (Irvingia gabonensis) juice and pulp was used to substitute 0, 10, 20, 30, 40 and 50% of yoghurt. The chemical, sensory and microbiological properties of the yoghurts were determined using standard procedures. The results showed that the pH of the yoghurt ranged from 4.77 to 5.01. Plain yoghurt (PY) served as the control. The protein, ash, fat and fibre contents decreased with increase in African bush mango juice and pulp while the moisture content increased with increase in African bush mango juice. Micro-nutrient (vitamin A and C) increased with increased level of African bush mango juice and pulp in the yoghurt while (phosphorus and calcium) decreased with increased level of African bush mango juice and pulp in the yoghurt. The reducing sugar increased with increased level African bush mango juice and pulp content of the formulated yoghurt. The total viable count and lactic acid bacteria ranged from 1.2×10⁵ to 2.7×10⁵ cfu/ml and 7.5×10⁴ to 1.2×10⁵ cfu/ml respectively. High mean values (7.95) were obtained for the plain yoghurt (control) for all sensory attributes (colour, flavour, taste, aftertaste, consistency and mouth feel) therefore making the sample (PY) most preferred sample with an overall acceptability of 7.95. Sample (PY+ ABMP) 90:10 had the highest mean for general acceptability (6.70) compared to the other flavoured yoghurt samples and was second in overall preference. Samples containing 10, 20, 30% of African bush mango juice in yoghurt were generally acceptable while samples containing 40 and 60% of the juice were generally unacceptable. Samples containing 10 and 20% of African bush mango pulp in yoghurt were generally acceptable while samples containing 30, 40 and 50% of the juice were generally unacceptable. There was no significant (p<0.05) difference between the plain yoghurt and the flavoured yoghurt sample containing 10% African bush mango juice while the difference with the flavoured yoghurt containing 10% African bush mango pulp was significant(p<0.05).

Fahdullah Shakir   Zia-ud Din   Iftikhar Ahmad   Imran Khan   Muhammad Abbas   Zahoor Ahmad   Fazia Ghaffar   Madiha Ilyas   and Saima Bibi   

Milk is one of the most nutritious drinks. Chemical agents are frequently added in fresh cattle milk for different purposes including preservation, viscosity and flavor. A research study was conducted in District Peshawar -Pakistan to investigate contributing role of chemical adulterants in fresh milk on nutrition status of under five year children. Total of 203 households, having under 5 years children (free from any chronic disease) were randomly selected. Fresh milk samples were randomly collected from the households and tested for the presence of chemical adulterants. Children's nutritional statuses were assessed taking measurements on weight, height / length, and mid upper arm circumference (MUAC). Children nutritional statuses were assessed comparing their anthropometric measurements with WHO growth standards. Other relevant data i.e. child feeding history, fresh milk consumption by children, medical history, and socioeconomic status of children families were collected interviewing heads of households. Data were analyzed in SPSS software; multiple regression models were used to estimate association between milk adulteration and children nutrition status. Chemical adulterants including formaldehyde, boric acid, urea and hydrogen per oxide were found in total of 77 (38%) milk samples. Children in the adulterated group (consumed adulterated milk > 6 month) had significantly lower body weight, MAUAC and weight-for-age z-score (WAZ) comparing with those in the non-adulterated group (p<0.05). Consumption of adulterated milk was among the risk factors for poor nutritional status identified through multivariate regression. It was concluded that consumption of adulterated milk contributed significantly to the poor nutritional statues of under 5 years children living in the study areas.

Okoronkwo, N. C.   Eze, J. I.   and Ene, I. N.   

This study presented the effects of temperature and shape on the thermal properties of beef. Round cut of beef was fabricated into irregular, triangular, circular, and rectangular shapes which were subjected to different freezing temperatures of -13, -17, and -30℃. Specific heat, total heat transfer, density and proximate composition of each meat sample were determined after freezing. Total heat transfer among the shapes varied significantly (p<0.05), circular and rectangular shapes had the highest value of 0.460 KJ while triangular shapes had the least value of 0.431 KJ. Density and specific heat decreased significantly (p<0.05), with decrease in temperature, but total heat transfer increased significantly (p<0.05) with increase in temperature from -13 to -30℃. It was observed that different fabricated beef shapes significantly (p<0.05) affected total heat transfer during freezing. Also, thermal properties of beef at freezing were found to be dependent on the freezing temperatures. Circular shaped meat samples had the best thermal property behaviour at -30℃. From the results of the study, it is evident that thermal properties of beef perform better at lower freezing temperatures.

Wan-Ju J. Yen   

College students consume less fruits and vegetables than MyPlate recommendations in the diet. Young adults need to develop healthy behaviors early to avoid chronic disease incidences. This study aimed to assess the impact of a blog-based nutrition education on six food groups (whole grain, fruit, vegetable, protein, dairy, oil) and omega-3 (n-3) fatty acids (FA) consumption in college students. A total of 86 students who registered in Spring 2012 at a southern university in the United States were participated. A 6-week education was studied, which one group received MyPlate information plus n-3 FA information, whereas the other group received MyPlate information only. There were significant differences on fruit, vegetable, and protein group consumption between the two groups, but no difference on n-3 FA consumption. There was significant difference in self-efficacy to include n-3 FA at meals among the two groups. This education might improve some food group consumption, but not on n-3 FA consumption in college students.

Nii Korley Kortei   George Tawia Odamtten   Mary Obodai   and Michael Wiafe- Kwagyan   

Pleurotus ostreatus has high nutritional value as an important source of protein, carbohydrates, vitamins, mineral elements and is among most favorite mushrooms of the world. Proximate composition and metabolizable energy of these mushrooms were evaluated for their dietary value. Fruit bodies were solar dried to a moisture content of 12% and exposed to low dose ionizing (gamma) radiations of 0, 0.5, 1, 1.5 and 2 kGy at a dose rate of 1.7kGy/hr and stored in polyethylene and polypropylene packs at room temperature (28- 30℃) for a period of 12 months. Values ranged 14.11- 15.80%, 6.16- 8.31%, 0.65- 1.24%, 13.56- 15.39%, 12.51- 15.25%, 61.16- 65.50% respectively for moisture, ash, fat, fibre, protein and carbohydrate. Metabolizable energy also ranged 247.8- 284.6 Kcal./100g for 12 months storage. Although there were some significant (p<0.05) changes observed for some nutrients due to gamma irradiation and storage, the results obtained showed that the integrity of these nutrients in this mushroom were minimally affected as no adverse effects were observed.

Moussiliou Noel Paraiso   Charles Sossa Jerome   Faïck Bello   Alphonse Kpozéhouen   Victoire Damienne Agueh   Laurent Ouedraogo   and Michel Makoutodé   

Food insecurity affects life quality. The purpose of the study was to determine the prevalence and identify socioeconomic determinants of food insecurity in southwestern Benin setting. This cross-sectional study included 510 households selected in the southwestern of Benin using randomly using multistage cluster technique. Data on dietary habits were collected from heads of households using questionnaire. Food insecurity was determined using food insecurity pillars (food availability, access and use) and the score of food consumption based on the diversity and the frequency of food groups consumption. Among the 510 respondents, 47.7% were women. The prevalence of food insecurity was 31.5% (CI95%: 31.3-31.7). Households heads who has secondary school training level had 0.4 (CI95%: 0.2-0.9) times less risk to experience food insecurity than those which no schooling. Households heads who has low socio economic level were 4.8 (IC95%: 2.8-7.8) times more at-risk to experience food insecurity than those of medium socio economic level. The prevalence of food insecurity was high in southwestern Benin setting in 2015. Interventions to improve education level and socio economic conditions are needed to prevent food insecurity in households.

Agu K.C.   Awah N.S.   Nnadozie A.C.   Okeke B.C.   Orji M.U.   Iloanusi C.A.   Anaukwu C.G.   Eneite H.C.   Ifediegwu M.C.    Umeoduagu N.D.   and Udoh E.E.   

Cocoyam (Colocasia esculenta) corms, purchased from a local barn in Awka, Anambra state, showing spoilage symptoms were examined for rot associated with fungal pathogens. The spoilage organisms were isolated from the corms by explanting the spoilt tissues obtained aseptically onto Sabouraud Dextrose Agar supplemented with chloramphenicol an antibacterial agent. The developing isolates were purified by repeated subculture and identified macroscopically and microscopically using the slide culture technique. The organisms recovered from spoilt cocoyam were Aspergillus niger, Rhizopus stolonifer, Mucor circinelloides, Penicillium cyclopium and Fusarium oxysporum. The rot due to Rhizopus, Mucor and Fusarium were extensive resulting in complete maceration of cocoyam tissues. The pathogenicity test also showed that the above organisms were responsible for cocoyam spoilage. These spoilage organisms may have had access into these cocoyam corms through air, wounds, working equipment (for harvesting) and pests. Proper care should be taken in the handling of these corms as some of these spoilage fungi are known to have negative impact on both humans and livestock because they produce mycotoxins.

Daniela Souza Ferreira   Alex Linardi Gomes   Marta Gomes da Silva   Adriana Barreto Alves   Wellington Hortenci Dall Agnol   Roseli Aparecida Ferrari   Paulo Roberto Nogueira Carvalho   and Maria Teresa Bertoldo Pacheco   

Açaí (Euterpe oleracea) has a high nutritional value because of its antioxidant compounds, which have the appeal of health benefits. This fruit is native of the floodplain of the Brazilian state of Pará, and was fractionated in peel, pulp, peel plus pulp, and seed. The aim of this research was to evaluate the nutritional composition, total phenolic content, total anthocyanins, antioxidant capacity and the fatty acid profile of these fractions. The highest lipid content (33.5 g.100g^-1 DB) was present in the açaí pulp fraction and gas chromatography analysis showed unsaturated fatty acids (71.8%). The peel and seed fractions had the highest dietary fiber content (86.1 and 83.4 g.100g^-1 DB, respectively), being insoluble dietary fiber predominant in the peel. The peel has the highest total anthocyanins (372.8 mg.100g^-1 DB) and the seed has the highest total phenolic content (3602 mg.100g^-1 DB) and the highest antioxidant capacity (88.5μmol TE/g DB). The marketing approach in the industry of açaí products is aimed at its antioxidant and energy potential, considering the high content of lipids and carbohydrates, showing that 100g of fresh fruit has approximately 130 cal. These results show promising perspectives for the use of açaí fractions for new tropical products with considerable levels of nutrients and antioxidant capacity.

A.A. Aliero   and H. Usman   

Physalis angulata (L.) is an annual herbaceous neglected underutilized species used as vegetable and in herbal medicine for the treatment of infectious diseases in Nigeria. This study evaluated proximate, minerals and amino acids content of P. angulata leaves and fruits using standard methods with the view to understanding its nutritional potential. The leaves and fruits had crude protein content of 27.80 and 10.97 % respectively. The fruits had the highest sodium content of 689.48 mg/100g while, the leaves had the highest content of manganese with 21.60 mg/100g. The result of amino acid analysis indicates that the leaves had isoleucine, valine, phenylalanine + Tyrosine contents of 3.04, 4.36 and 6.38 g/100g protein respectively, which are within WHO ideal protein standard. These components are however low in fruits except phenylalanine + Tyrosine and leucine with 5.22 and 5.16 g/100g protein respectively. Concentration of phytate was 6.91 mg/100g in the leaves and 8.59 mg/100g in the fruits. Similarly, oxalate content was 2.74 and 3.21 mg/100g in the leaves and fruits respectively. Prediction of minerals bioavailability indicates that the concentration of oxalate and phytate may interfere with bioavailability of calcium, zinc and iron. The concentration of [Phytate] / [Zn] in the leaves was comparatively low (5.32) which is an indication for its potential into food-based strategy to alleviate zinc malnutrition. The result of this study indicate that leaves of P. angulata contain substantial amounts of nutrient and suggest its potential as a source of nutrients that could be useful in alleviating micronutrient deficiency.

Vivekanand K. Chatap   and Savita D. Patil   

In the present investigation, porous aceto-starch has been prepared for the first time using aqua-gel to an aceto-gel method to facilitate solubility and dissolution rate of Repaglinide (RPGD) to enhance oral bioavailability. The RPGD was selected as a model drug due to its low aqueous solubility and dissolution rate in GI fluid. Fabricated aceto-starch was characterized using FT-IR, DSC, XRPD, BET and FESEM studies followed by in-vitro drug release rate. It showed outstanding features like high surface area, good drug loading and significant improvement in drug dissolution rate, making it a potential drug carrier. Consequently, repaglinide loaded aceto-starch (R-aceto-starch) immediate-release tablets were prepared by direct compression method. Pre and post-compression parameters for blend and tablets were studied and found within pharmacopoeial acceptable limits. R-aceto-starch and immediate-release tablets demonstrated improved dissolution rate compared with pure crystalline RPGD, physical mixture and marketed tablets. The in-vivo assessment of tablet indicated efficient control of blood glucose levels than pure RPGD and showed good in-vitro and in-vivo correlation. The results of stability studies revealed that there were no significant differences in physico–chemical parameters and dissolution rate between the initial and stored R-acetostarch immediate-release tablets. In a nutshell, it can be concluded that encapsulating poorly soluble drugs in porous aceto-starch would be an innovative strategy for dissolution rate enhancement of BCS II drug, when administered orally.

Markus Lacorn   Tina Dubois   Susanne Siebeneicher   and Thomas Weiss   

Soy belongs to the so called 'Big 8' allergens and following food labeling directives of many different countries soy has to be labeled as ingredient if used in food. Allergen labeling statements enable sensitized patients to avoid the intake of food containing soy. The major allergenic proteins in soy are Glycinin (Gly m 6) and ß-Conglycinin (Gly m 5). The sandwich ELISA RIDASCREEN^®FAST Soya quantifies these two proteins in unprocessed as well as in processed food. The following performance characteristics were validated: Selectivity, limit of detection, limit of quantification, precision, recovery, and robustness. First results from proficiency test rounds verified these validation results. In summary, the assay shows high precision and very good recoveries for all different types of samples. It is robust against normal occurring variation within a laboratory. Compared to other test-kits on the market, this ELISA is suitable for the recognition of unheated to strongly heated soy proteins in various foods. Therefore the test can be used for most samples on the market that contain intact soy protein.

Nermien H. Seddek   Nanis .H.Gomah   and Dina. M. Osman   

A study was conducted to determine the surface contaminant fungi associated with different samples of Egyptian Ras Cheese collected from different locations in Assiut City, Egypt. 52 fungal isolates assigned to six species belonging to the genera Aspergillus, Penicillium and Mucor were recovered and identified. Aspergillus was the most predominant and represented by four species namely A. flavus, A. niger, A. ustus, and A. fumigatus. Penicillium aurantiogriseum and Mucor racemosus were detected as a single representative of the genera Penicillium and Mucor. All the isolated fungal species produced casienase and lipase but did not produce lactase. Analysis of the studied Ras cheese samples for the presence of aflatoxin indicated that 66.6 % of the analyzed samples were contaminated with aflatoxins B₁, B₂ and G₂.

Armindo Melo   Catarina Mansilha   Margarida Teixeira   and Isabel M.P.L.V.O. Ferreira   

Trihalomethanes (THMs) are one of the most common disinfection by-products formed by the reaction of chlorine and/or bromide with organic matter and/or bromide. Total THMs in chlorinated treated water are defined as the sum of the concentrations of chloroform (TCM), bromodichloromethane (BDCM), dibromochloromethane (DBCM), and bromoform (TBM). The monitoring of trihalomethanes THMs in distribution tap water collected in from five regions of Portugal, from North to South, in a total of 33 samples, during spring to summer season, is described. Solid phase microextraction coupled to gas chromatography and electron capture detector methodology was applied to determine whether THMs concentrations in urban water supply systems are is in agreement with European Regulations. It was found a great discrepancy in total THMs concentration values, with concentrations varying from 1.8-97.7 μg/L, although the results were below the European parametric value of 100 μg/L. Regarding the Environmental Protection Agency regulations, however, only 97% of samples fulfilled the established criterion of 80 μg/L. and investigate if the individual compounds trihalomethanes content in was also investigated in order to determine if there is observed distribution tap water follows a common or a different THMs pattern in close geographical areas. In the geographical areas under study, mean values of concentrations measured revealed two different clusters: one including the three groups from the North geographical areas, with samples revealing a similar pattern (TCM>BDCM>DBCM>TBM), and another including the two groups from South with a different THMs pattern (DBCM>BDCM>TCM>TBM). A great degree of variation in the concentrations of THMs in tap water was observed, although the results the total THMs concentrations were below the European parametric value (100 μg/L). Mean results of samples grouped by five geographical areas revealed a similar pattern in samples collected from North and Centre TCM>BDCM>DBCM>TBM, whereas samples from South presented a different pattern, DBCM>BDCM>TCM>TBM. The origin of raw water (surface or groundwater) seems to influence this different pattern formation of brominated compounds.

Ku Ting   Yong-Feng Liu   Gao Tian-Li   and Zhao Lu-Hua   

Relationships between viscosity and the contents of macromolecular substances (milk protein, casein, whey protein and milk fat) from raw milk were studied at the temperature of 2-5℃ (a storage temperature in a household refrigerator), 10℃ and 20℃ (a near-room temperature) during milk storage. An approach by means of mathematical models was used in this study to analyze the relationships between the viscosity and the contents of these macromolecular substances from milk at the three temperatures. The results indicated that the milk viscosity initially remained quite steady for a period of time, followed by an increase for a short-period, then a decrease during the subsequent days, and had a sharp rise in the final days at the temperatures of 10℃ and 20℃, while the viscosity of milk stored at the temperature of 2-5℃ presented a decrease initially and a sharp rise in the final days. Significant correlations were also found between the value of viscosity and the contents of macromolecular substances along with storage time extended at the three temperatures. The correlation models based on the viscosity and the contents of macromolecular substances had good fit with high correlation coefficients (R²>0.8000) and could well explain the relevance of viscosity and the contents of macromolecular substances at a significance level that was less than or equal to 0.0067. Meanwhile, these correlation models contributed to a better understanding of the change of milk system during storage in view of providing tools to develop high quality dairy products with desirable characteristics, and could also be useful in process design and control, as well as quality control and real-time monitoring of deterioration of the raw milk.

Sreenivasa Rao J.   and Longvah T.   

The objective of the present study was to investigate the heavy metal content in fresh water fish collected from the outlets of twin cities of Hyderabad and Secunderabad, Andhra Pradesh, India. The heavy metal content of fresh water fish varieties was investigated using Inductively Coupled Plasma Mass Spectrophotometer (MD-ICP-MS) after microwave digestion. Heavy metal content in fresh water fish were ranged from 52-680 µg/kg for Nickel in Rastrelliger kanagurta and Stromateus sinensis, 38-690 µg/kg for Arsenic in Rastrelliger kanagurta and Pompus argenteus, 3-62 µg/kg for Cadmium in Masto symbollon and Pompus argenteus and 27-108 µg/kg for Lead in Panaeus monodon and Rastrelliger kanagurta respectively. Results were in accordance with recommended human daily intake values except for arsenic, which were in agreement with WHO/FAO recommended values. Since the available data for heavy metal content in fish is scanty, efforts were made to present a precise data for the same as estimated on ICP-MS. This study may provide information on important heavy metal concentrations of fresh water fish and shell fish and therefore provides an essential baseline data with which future levels may be compared and evaluated. Results were in accordance with recommended daily intake allowance by WHO/FAO.

Marwa Yousr   Akram Aloqbi   Ulfat Omar   and Nazlin K Howell   

Oxidative stress can damage lipids, proteins and DNA. The effect of hydrolysed, purified defatted egg yolk protein by-product (fraction EYGF-23) on oxidative stress in Caco-2 colon cancer epithelial cells was investigated for the first time. Caco-2 cells exposed to toxic 3 mM tert-butyl hydroperoxide (t-BHP) for 2 hours were protected when pretreated with 1.0 mg/ml EYGF-23 for 24 hours. The peptides inhibited intracellular reactive oxygen species (ROS) (60.0%) and malondialdehyde (MDA) (24.2 µg/ml) production, compared to cells treated with only t-BHP (75.3% and 32.2 µg/ml respectively). EYGF-23 inhibited caspase 3/7 activity in stressed cells, thereby protecting cells from induced caspase-dependent apoptosis. Further, total glutathione level and superoxide dismutase activity were significantly elevated to 0.29 µM and 55.10% respectively, in cells pretreated with EYGF-23, compared to t-BHP treatment alone (0.10 µM and 44.22 % respectively). Peptides WYGPD, TMFPSA and WIHNENQGF and hydrophobic amino acids tyrosine (Y) and tryptophan (W) contributed to cellular antioxidant activity against oxidative stress in colon epithelial cells and may have nutraceutical applications.

Waswa J.   Ngugi L.W.   Asiko L.A.   and Ambani R.S.   

Food and nutrition security exist when there is availability and accessibility of food in terms of quality and quantity. Each environment has foods adapted to the region and culturally acceptable to the inhabitants. Niche foods have in the recent past been neglected yet they have a great potential of solving the food and nutrition security issues among communities. This paper takes particular interest in traditional vegetables and insects that were popularly used in the past but are being viewed by the current generation as 'overtaken by time' hence being neglected. African Leafy Vegetables like black night shade, amaranth, cowpeas, and many others are quite nutritious apart from possessing some medicinal qualities. Insects like grasshoppers, termites, caterpillars are a good source of protein of high biological value. Food Agriculture Organization (FAO) has in the recent passed advocated for the utilization of insects as a way of combating food insecurity in the world. The purpose of this paper was to review the importance of niche foods as used in parts of the world with an aim of promoting their use in Kenya.

Agu Kingsley Chukwuebuka   Awah Nsikak Sunday   Okeke Chidi Benjamin   Nwodo Martin Tochukwu   Anaukwu Chika Gladys   Iloanusi Confidence Ada   Archibong, Etim Joseph   Ngenegbo Uche   Mgbemena Ijeamaka Charity   and Umeoduagu Nnamdi   

Post-harvest deterioration is the most important cause of loss of cassava (Manihot esculenta) production and this is mainly due to fungal diseases. This research was conducted to identify the major fungi responsible for post-harvest deterioration of cassava. A total of twenty four cassava tubers were harvested from a farm in Okpuno, Awka South LGA, Anambra State, Nigeria and used for the study. The weight loss of the tubers were determined. Rot causing fungi were isolated and characterized and the pathogenicity testing of the isolates were performed. Three genera of fungi were identified from the spoilt cassava samples including Fusarium, Aspergillus and Lasiodiplodia. Aspergillus spp. were found to be the chief causal agents of cassava rots. Three species of Aspergillus were isolated viz. Aspergillus terreus, Aspergillus tamarii and Aspergillus sp; two species of Fusarium viz. Fusarium solani and Fusarium oxysporium were isolated. All the fungi identified were pathogenic to fresh cassava. The percentage severity of rots and percentage weight loss ranged from 115.38% to 145.38% and 7.68% to 25% respectively for both methods.

Ozge Ozcan   Tulay Ozcan   Lutfiye Yilmaz-Ersan   Arzu Akpinar-Bayizit   and Berrak Delikanli   

A food that contains biologically active compounds/components which beneficially affects one or more target functions such as reduction of chronic diseases in the body along with its nutritional effects is named as 'functional product'. Among these foods or beverages that are fortified through addition of exogenous functional compounds (i.e. prebiotics) or using microorganisms that produce biogenic compounds or have probiotic features (probiotics). Probiotics are described as cultures of live microorganisms that are beneficial to health when administered to humans or animals, improve properties of gastrointestinal microflora. Prebiotics cannot be digested by small intestinal enzymes but are fermented by probiotic bacteria the large intestine. Much research attention is focused on the combined use of probiotics and prebiotics, generally known as symbiotic, to get their synergistic health properties. This review provides an insight on the current knowledge about the potential sources of plant-based prebiotics used in dairy industry.

Umair Mustafa   Naureen Naeem   Saima Masood   and Zubair Farooq   

Present study focused on the use of bamboo shoots powder for the production of baked goods owing to their enormous health benefits. It was an endeavor to make use of cheaper sources through high nutritional contour for the production of best quality baked products .Proximate composition revealed that the powder of bamboo shoots contained elevated amount of fiber (24.44%) and protein contents (19.32%) while the lowest amount of fats (1.46%). Similarly means values for T10 was found to contain 14.10% protein and 2.48% fiber followed by mean values for T8 with 13.97% protein and 1.97% fiber, while means for fat percentage were non-significantly different among all treatments. Physical characteristics like diameter, thickness and spread factor were affected significantly in all treatments. Significant reduction in the spread factor of the cookies was observed with increase in bamboo shoot powder. As low-cost and readily available source bamboo shoots offers an exciting new potential substance as a food ingredient especially in cookies. Physical characteristics depicted exceptional dough making characteristics when mixed with wheat flour. In this investigation sensory evaluation shows that the cookies prepared from 6% and lower level of the bamboo shoots fortified flour were acceptable.

Owolabi I.O.   Ashaolu J.T.   and Twumasi-Ankrah S.   

The major problem affecting poor people in developing countries has been food insecurity, while households living in poverty have continued to be vulnerable in their situation. Nigeria, being the most populous country in Africa with an urban population growing at an exponential rate, the government's objective of achieving food self-security is a major challenge. The country shows a relatively rapid economic growth, which makes this goal not unrealistic but rather requires a great deal of effort. Having many singular features, it has no exception when it comes to agricultural policy in the region, caught between tremendous potentials, immense ambitions. After the post-colonial era in Nigeria, agricultural policies and programmes have undergone changes and this has been seen to emphasize almost the same objectives like: providing food for the inhabitants of the nation (food security and sufficiency) and export excess to other countries and to provide rural dwellers and farmers with extension services, to mention a few. This study has laid emphasis on the new agricultural policy launched in 2001 which is termed ‘new policy' with evaluations made on its influence on some indicators of agricultural production in the country and components of food security. Deductions from the secondary data used show that the new policy in Nigeria has influenced the fore mentioned positively with exceptions on food stability and access to sanitation facilities. Possible causes of decline in effectiveness on these components of food security were identified with recommendations proffered for future policies and programme interventions.

Mustafa OZ   and Suat Dikel   

In this study, body composition and fatty acid profiles were compared between farmed and wild rainbow trout; the latter escaped from farms to nature and fed natural food. The total crude protein, lipid, ash, dry matter and fatty acid composition of fish meat were determined. The results indicated that the wild rainbow trout contained a significant higher amount of crude protein, ash, dry matter, total saturated fatty acids (SFA) and eicosapentaenoic acid (EPA); and a lower amount of lipid, total monounsaturated fatty acids (MUFA), total polyunsaturated fatty acids (PUFA), and docosahexaenoic acid (DHA) compared with the farmed rainbow trout.

Ting Ku   Yong Feng Liu   Jun Ling Gao   and Shuang Hong Li   

This study was to provide a convenient method for the determination of DNA concentration from milk. Near infrared (NIR) spectroscopy technology with orthogonal experiment method was conducted to determine bovine genomic DNA content in milk for the first time. DNA was extracted from milk samples with a novel method that was constructed based on our pre-experiments results. All samples were scanned (570-1850 nm), and 74 samples were used to establish the model of DNA content in NIR analysis. The results showed that the optimal model's performance for DNA content was excellent, with SEC = 0.26%, SECV = 0. 69%, SEP = 0. 28%, RSQ = 0.913 and R² = 0.9846, RPD = 3.57 respectively. Thus NIR was feasible to nondestructively determine DNA content in milk. Therefore, NIR technology would be valuable in meeting with the increasing demand for monitoring the dairy food chain and ensuring labeling authenticity to the consumers.

Kristian Pastor   Marijana Acanski   Radojka Razmovski   Snezana Kravic   Dorđe Psodorov   and Dura Vujic   

Gas chromatography with mass spectrometry (GC-MS) was used to perform a qualitative analysis of the liposoluble and hydrosoluble flour extracts of nine buckwheat samples. All samples were first defatted with hexane. Hexane extracts were used for the analysis of the fatty acids of lipid components. Transesterification reagent was TMSH (Trimethylsulfonium hydroxide, 0.2M in methanol). With transesterification reaction, fatty acids esterified from acilglycerol to methyl esters. Samples of defatted flour were dried in the air and then extracted with ethanol. Ethanol extracts were used for the analysis of soluble carbohydrates. TMSI (Trimethylsilylimidazole) was used as a reagent for the derivatization of carbohydrates into trimethylsilylethers. The results show that the dominant fatty acid methyl esters and sugar composition are very similar in all investigated samples. The cluster analysis was used to compare the liposoluble and hydrosoluble flour extracts of nine buckwheat cultivars to establish homogeneity among them and the possibility of their authentication.

Abdul Kader   Mitu Deb   Md. Abdul Aziz   Md. Mehadi Hasan Sohag   and Syeda Rumana Rahman   

This study deals with the inspection of physical, chemical and microbiological quality of liquid cow's milk collected from four different dairy farms in Sylhet, Bangladesh. Several milk compositions were examined and assessed to the Bangladesh Standards (BDS) and Food and Agriculture Organization (FAO). Results showed that tastes of all milk samples were slightly sweet and the mean specific gravity (1.029±0.0025 to 1.032±0.0015) was within standard range. The color of milk of sample 1 displayed similarity to sample 3, and likewise sample 2 to sample 4. However, all milk samples were normal except sample 2 which indicated cowy flavor and odor. The average statistics for fat (3.40±0.26), protein (3.47±0.11), total solids (12.16±0.33), solid not fat (8.76±0.32), acidity (0.19±0.03) and pH (6.67±0.10) were recorded. The Microbiological conclusion confirmed the presence of microbial population in all milk samples. The highest level of microbial quality in Standard Plate Count (SPC) was 38.1×10⁶ cfu/ml in sample 3 and in logarithm the value is 7.58 cfu/ml. Grades of milk were evaluated by Methyl Blue Reduction Test (MBRT) and this phenomenon testified that milk of sample 2 was fair in qualities than others. Statistical analysis revealed that there was no significant difference (P>0.05) in the average values of acidity between results of milk samples to the BDS and FAO standards.

Paulina Okoro   Shirley Coyle   and Lorna Fyfe   

Antibiotic resistant bacteria are a worldwide health concern and it is essential to develop new antimicrobial agents to kill these bacteria and to reduce the use of antibiotics. Staphyloccus aureus (S.aureus) an important medical pathogen is responsible for many wound infections and up to 25% of all strains produce the toxic shock syndrome toxin (TSST-1) which stimulates the release of inflammatory cytokines which cause fever and shock. Here we report on the inhibition of two penicillin resistant TSST-1 producing strains of S.aureus by seven different honeys. Bacterial growth was reduced after 24 hours at 37℃ , from 10.0 log₁₀ in the TSB growth control to less than 1.0 log₁₀ in Highland, Chilean and Manuka honey. TSST-1 production was reduced from 256ng/ml in the TSB growth control to less than 30 ng/ml in sub inhibitory concentrations of all honeys.

Seyed Mehdi Nassiri   and Seyed Mohammad Etesami   

In the present study two local cultivars of paddy (long and medium grain size) were dried in thin layer by three different methods included indirect active solar dryer, mixed-mode active solar dryer and continuous dryer, at three temperature levels of 35, 45, and 55℃. Also, paddy was dried by sundry method as the traditional and common used method (control treatment). Energy consumption for different parts of aforementioned dryers was practically determined. Total drying energy per kilogram of dry mass of head rice yield (specific energy consumption) was calculated. Results indicated that medium size grains result more head rice yield than longer ones. No significant difference was observed for head rice yield form indirect and mixed-mode solar drying. Drying temperature significantly influenced on head rice yield and the specific energy consumption, so that the lowest ratio was obtained at 35℃. Considering low specific energy consumption and drying time duration, continuous dryer acted more efficient than others.

Johannes Munintja Mawa   Artian Sirun   and Georis Judri Fontje Kaligis   

In Indonesia in general has the potential of natural resources are very abundant, especially in North Sulawesi are famous with waving palm earth this is due in North Sulawesi has great natural resources, especially oil. The potential of these highly abundant palm plantations should be empowered to optimally especially waste handling, especially coco. Coconut coir that has been processed in the pyrolysis contains substances such as cellulose, hemicellulose and lignin that are useful in the management and preservation of food more specifically for marine fish preservation, especially in the process of replacement of smoked fish. Because of the usefulness of these substances, then we make a distillation system which can generate smoke condensate liquid through the combustion process called pyrolysis fractionation column by using the function captures tar to avoid ending up in the smoke which is condensed into liquid smoke. This study aims to (1) Make distillation system liquid smoke from coconut husk using a fractionating column of stainless steel metal materials (2) evaluating the need for heat in the distillation system liquid smoke from coconut husk (3) Conduct a study experimentally liquid smoke from coconut husk as food preservative, especially fish. Coco fiber 20 kg, through the pyrolysis process within 20 minutes resulted in 7.5 kg of liquid smoke. The research was conducted at the Department of Mechanical Engineering workshop Manado State Polytechnic.

Oluwamukomi M. O.   and Akinsola O. O.   

The thermal and physicochemical characteristics of yam species (Dioscorea rotundata), plantain species (Musa paradisiaca) and cocoyam species (Xanthosoma sagittifolium) were studied. Yam, cocoyam tubers and fingers of plantains were processed into flour for the determination of quality characteristics. The moisture content of the samples ranged from 5.6 - 8.4% with the plantain flour having the lowest value. The protein content of yam was the highest (3.2%) while the plantain flour was the lowest (2.07%) although with the highest carbohydrate content of about 88.34%. Values for ash content ranged between 1.93% and 2.82% with the lowest value obtained for plantain and the highest for cocoyam. The wettability values ranged from 40.67- 106.67secs being highest in the plantain flour. Angle of repose was highest for plantain (35.67^o). The amylose content was highest in yam (35.92%) while plantain gave the least (25.53%). Cocoyam has the highest solubility at 45℃ and the highest also at 90℃, the same thing was observed in its swelling power. Yam gave the least value for solubility. Pasting temperature ranged from 48.01 - 49.51℃ with highest in cocoyam flour. Peak time ranged from 4.97 min to 5.15 min while plantain had the highest value. Peak viscosity ranged between 272.47 and 373.87 RVU being lowest for cocoyam and highest for yam flour. The relatively higher pasting temperatures required, and the lower pasting viscosities make cocoyam suitable for producing weaning foods and other products that require low viscosity. Pasting properties of cocoyam revealed relatively higher thermal and mechanical stability which will make it a good ingredient for processed foods, especially those that require thermal sterilization.

Tugba Oksuz   Ece Surek   Zeynep Tacer-Caba   and Dilara Nilufer-Erdil   

This study aims to bring different perspective to literature by defining changes in TPC and AA of sucrose impregnation applied jams produced from high antioxidant potential fruit and vegetables. Total phenolic contents were determined by the Folin-Ciocalteau method and total antioxidant activities were determined with ABTS and DPPH radical scavenging methods for both fresh fruits and the jams produced. Major phenolic compounds such as catechin, gallic acid, caffeic acid, hesperidin and betanin were identified by High performance liquid chromatography. In respect of results; jam processing by means of sucrose impregnation was found to result in insignificant decreases in total phenolic contents for persimmon (35.4%), however significant losses were observed for the red beet jam (49.9%). According to DPPH results, as a result of jam processing, insignificant decreases (about 16%) in antioxidant activity levels for persimmon was found whereas for sugar beet jam the reduction was found significant (43.4%). According to ABTS data, jam processing was found to have negative effect on antioxidant activity only for the red beet.

Md. Shafiq Alam   and Sunil Kumar   

For optimization of extrusion process for development of red lentil-carrot pomace incorporated ready- to-eat rice based expanded product, experiments were planned in Box-Behnken design using response surface methodology. The independent process variables for extrusion were feed moisture content (14-20%), die temperature (120-180℃), screw speed (300-500 rpm) and formulation (rice flour: pulse flour; 60-80%: 10-30%) with constant proportion of carrot pomace powder (10%). Second order polynomials were used to model the extruder responses, functional and physical properties as a function of extrusion process variables. The extrusion process was optimized for maximum expansion ratio, water absorption index, overall acceptability and minimum bulk density, water solubility index, specific mechanical energy and hardness with in experimental range. The optimum extrusion process conditions obtained were 80:10:10 (rice flour: pulse flour: carrot pomace powder), 14% feed moisture content, 394 rpm screw speed and 120℃ die temperature. An analysis of variance (ANOVA) revealed that among the process variables, feed moisture content followed by screw speed had the most significant effect on all the responses; screw speed had the significantly higher effect on specific mechanical energy. The proportion of red lentil and carrot pomace in rice based expanded product was observed to have significantly lower effect on the selected responses.

Desissa Yadata   

The current study is interested in determination of trace metals in sugar originated from different sources such as soil, water. The analytical technique used in the study was atomic absorption spectroscopy and the results revealed that concentration of metals found in soil sample was; 51 mg/kg Fe, 6 mg/kg Mn, 2.5 mg/kg Cu, 0.36 mg/kg Cd, 8.32 mg/kg Zn, 3.92mg/kg Cr, 5.4 mg/kg Ni, 4.08 mg/kg Co and 0.28 mg/kg Ag. Concentration of metals found in sugar sample was 0.89 mg/kg Fe, 0.28 mg/kg Mn, 0.79 mg/kg Zn, 0.88 mg/kg Cr, 0.61 mg/kg Ni, and 0.33 mg/kg Co. Concentration of copper, silver and cadmium was not detected. Concentration of metals found in effluent sample was 19.3 mg/kg Fe, 2.5 mg/kg Mn, 1.1 mg/kg Zn, 1.39 mg/kg Cr, 2.84 mg/kg Ni, 1.6 mg/kg Co and 0.05 mg/kg Cd. The physicochemical characters such as biological oxygen demand, chemical oxygen demand, temperature, electrical conductivity and pH are determined to be significant. High concentration of trace metals was determined in soil in relative to other sample and sugar sample studied is safe for consumption.

Mequanent Muche   Birara Endalew   and Tesfalem Koricho   

Aim of this study was to analyze determinants of household food security in Mana woreda of Jimma zone. As a specific objective, this study assessed food security status, identified determinants of food security and analyzed range of coping strategies practiced by food insecure households in the study area. Purposive sampling technique was used to select both Jimma Zone and Mana woreda. For this study a total of 70 households were selected randomly followed by probability proportional to sampling technique from two kebeles'. Both primary and secondary data were collected for this study. Primary data were collected by direct interview of sample respondents; whereas, secondary data were also collected from published and unpublished documents. Household caloric acquisition was employed to measure household food security in the study area. The collected data were analyzed by SPSS version 16.0. Regression model was used to reveal the effect of different variables on household food security. Accordingly, 42.9% and 57.1% households were found to be food insecure food secure respectively. Out of nine explanatory variables, educational status of household head, family size, use of farm input and number of oxen owned by households were found to be significant at less than 10% probability level. Sale of livestock, borrow grains and cash from relative and reduce size of meal were identified at initial stage as first, second and third choice ;whereas, escaping of meal, ate less preferred food and reduce size of meal were also identified at severe stage as first, second and third choice in which food insecure households practiced during food shortage. To improve household food security, the farmer should use their oxen for cultivation purpose, use family planning and allocate their income for all expenditure; and the woreda education office together with minister of education should provide adult learning program to reduce illiteracy.

Md. Rowshon Habib   and Abdullah Iqbal   

The study was carried out for the preparation of good quality mixed vegetable juice from tomato, cucumber and pumpkin. Three formulations of different percentages of juices of each vegetable were used for the preparation of mixed juice. The products were then analyzed for their chemical analysis, statistical analysis, sensory evaluation, microbiological study and storage studies during 60 days storage period. Negligible change in chemical constituents except vitamin C was observed in the prepared mixed juice throughout the 60 days storage period. The major loss was found in case of vitamin C only. Gradual fading of color and off-flavor were observed during the storage time both at room and refrigeration temperature. The juice was spoiled after 30 days as it produced off-flavor and the color became fade in room temperature. Spoilage of juice was delayed at refrigeration temperature. The microbiological analysis during storage period showed that the total viable count (Bacteria) was less in sample 3 (containing 7% tomato pulp, 5% cucumber pulp, 9% pumpkin pulp and 13% sugar) in comparison to Samples 1 (containing 5% tomato pulp, 9% cucumber pulp, 7% pumpkin pulp and 11% sugar) and Sample 2 (containing 9% tomato pulp, 7% cucumber pulp, 5% pumpkin pulp and 12% sugar) both at room and refrigeration temperature. The prepared mixed juices were evaluated by a taste testing panel and it was found that no significant difference exists among the juice samples in respect of color and overall acceptability. However, considering flavor and texture, there were significant difference among the samples and sample 3 secured the highest score and was the most acceptable in flavor and texture in comparison to other samples and ranked as "like moderately".

Ronke J. Komolafe   and Olusola O. Odeyemi   

The susceptibility of groundnut products to Tribolium castaneum was evaluated at ambient temperature of 28+ 2℃ and 78+2% relative humidity in the laboratory for 5 weeks. 50g of each sample was infested with 5 newly emerged. T. castaneum. The highest mortality of 46.6% was recorded in burger sample 40% was recorded in groundnut cake while the lowest mortality of 6.6% of T. castaneum was recorded in cookies after two weeks of infestation. The percentage of moisture, ash, fibre, fat, carbohydrate and protein increased in both groundnut cake and burger while it decreased in cookies sample after five weeks of infestation. The result of mortality obtained in burger and groundnut cake samples significantly differs from the result obtained in cookies sample. These shows that cookies is the most susceptible of the three groundnut products to infestation by T. castaneum, followed by groundnut cake, while burger being the least susceptible.

Laila D. Latip   Wahidu Zzaman   and Tajul A.Yang   

Time and temperature parameters for yield of oil extracted from superheated steam treated catfish (Clarius batrachus) were optimized using response surface methodology. Response surface methodology (RSM) was applied to optimize the yield of catfish oil extraction by implementing Central Composite Design-Face centered. The optimal superheated steam treatment was obtained at 180℃ and 18.57 minutes and considering operating convenience for the superheated steam oven, optimal values of variables were determined at 180℃ for 18 minutes. Considering the operating convenience for superheated steam, the optimal values of variables were determined as follows: temperature: 180℃ and time: 18 minutes. Under these conditions, the model predicted for the oil yield of C. batrachus was 5.27% with experimentally verified 5.27% ± 0.27. Lipid oxidation values under optimize fish oil extracted by superheated steam are within the acceptable standards for edible fish oils and much better compared to several extraction methods.

M. K. Biswas   and Mrinmoy Layak   

Mushrooms are popular for their delicacy and flavored food value. Among the various mushrooms cultivated in India, paddy straw mushroom (Volvariella spp.) holds a good promise and its cultivation have been introduced as a cottage industry. It has several advantages like requirement of the tropical or sub-tropical climate, fast growth rate, easy cultivation technology and good acceptability at consumers’ level. Various methods were employed to enhance the Biological Efficiency of Volvariella volvacea. Cage method of cultivation proved its superiority among all the methods tested and gave highest Biological Efficiency (12.10 %) followed by bed method and spiral method of cultivation. Mixing of banana pseudo stem and paddy straw in the ratio of 1:1 increased the yield ( 14.90% B.E) which was 34.23 % higher than paddy straw. Hand threshed straw of local indigenous variety showed maximum yield and Biological Efficiency (14.15%) in comparison to cattle and tractor threshed high yielding rice variety. A range of 10.36 % to 30.57 % increase in Biological Efficiency was obtained with different supplements. Maximum yield (16.45 % B.E.) was recorded from 2 % red gram supplemented substrate followed by 2% rice bran (14.15 % B.E). The above findings will provide valuable information to the cultivators and help them for generating extra income through paddy straw mushroom cultivation.

Shashi Bhushan Vemuri   Cherukuri Sreenivasa Rao   Ravindranath Darsi   Harinatha Reddy A.   Aruna M.   Ramesh B.   and S. Swarupa   

Tomato is highly cultivated vegetables consumed both as fresh salad and cooked in Andhra Pradesh, attacked by variety of insect pests, of which fruit borer is economically significant. Farmers use variety of pesticides, of which organophosphates and synthetic pyrethroids are predominant. However, farmers are not looking at the safety intervals while harvesting the tomato thus resulting in pesticide residues in tomato at both farm gate and market points. Hence, it is essential to look for cheap and best method which can be adopted easily at home, thus keeping the requirement in mind, a study was planned to evaluate certain methods for removal of pesticide residues from tomato. Ripe tomato fruits (fresh, undamaged, stalks removed) were divided into lots, and each lot was dipped in 0.2% insecticide solutions (dimethoate, Methylparathion, profenophos, endosulfan) separately for 5 minutes and air dried on clean surface. The randomly selected fruits were analysed for initial deposit of pesticides, and each lot of pesticide treated sample was subjected to different decontamination methods viz., washing under running tap water, 2% salt solution, direct cooking, dipping in 2% salt solution and cooking and analysed for final remaining residues after treatment using validated QuEChERS method utilising GC-ECD, FPD and GC-MS. Cumulative effect of all four household process caused substantial reduction in residues up to 95%. However, cooking with pressure cooker for 5 minutes reduced pesticides from 30-93%.

Desissa Yadata   

Honey is the ingredient of most industrial products for sweetening and improving its food composition. The study is therefore based on the determination of physical parameters such as electrical conductivity and acidity. The instrumentation and apparatuses used in the work are conductometry and titration apparatuses. Honey samples obtained from different areas with respect to Tepi town have been analyzed and the result obtained is on the basis of conductometry and acidity measurement. Hence 20g of each anhydrous honey sample was weighed and dissolved in 100mL of deionized water in order to prepare 20 %( w/v) solution to measure conductivity. The acidity is detected after 10g of each honey sample is dissolved in 75mL of deionized water. The conductivity in summer honey determined to be 0.097mS/cm, 0.153mS/cm 0.117mS/cm and 0.337mS/cm in Korcha, Mexi, Sheko and Gobito respectively. Acidity is found to be 17, 28.67, 29 and 25miliequi/Kg. The conductivity in winter honey is detected to be 0.123, 0.186, 0.103 and 0.246mS/cm. The acidity in winter honey is 3.36-4.26 and 18.3-25.3meq/Kg from pH meter and titration respectively. The conductivity of darker honey is slightly greater than lighter honey, which indicated that the darker honey has more mineral content; and acidity of three honey samples is almost similar. The honey products are safe and fit the international honey commission standard and probably both darker and lighter honey are nutritionally important.

Nawal.H.Bahtiti   

The effect of Jordanian sage-oil on the quality attributes of tamarind beverage during storage was investigated. Tamarind beverages were produced with or without sage-oil (100 mg sage-oil). Tamarind beverage produced according to traditional processing method served as the control. The tamarind beverages were stored for 4 months at room (29 ± 2℃) and refrigerated (4–10℃) temperatures. Samples were analyzed, at regular intervals, for chemical, sensory, and microbiological qualities. Appearance of coliforms or overall acceptability score of 5.9 was used as deterioration index. The control beverages deteriorated by 2nd and 10th days at room and refrigerated temperatures, respectively. Tamarind beverage produced without the inclusion of sage-oil was stable for 3 and 5 weeks at room and refrigerated temperatures, respectively. Sage-oil extended the shelf life of the tamarind beverage to 6 - 13 weeks, respectively.

Wahidu Zzaman   Suseno, S.H   Nadiah, W.A   and Tajul, A.Yang   

Profile fatty acid compositions were determined for the 3 species of fresh water fish from Kedah, Malaysia. The fat content composition of patin (Pangasius pangasius), tilapia (Oreochromis niloticus), and keli (Clarias batrachus) was 11.03%, 4.47 %, 9.28% in muscle and 15.33%, 8.91%, 17,16% of their by-products, respectively, whereas the fatty acid compositions consisted of 60.12% to 97.14% saturated fatty acids (SFA), 0.90% to 19.28% monounsaturated fatty acid (MUFA) and 1.17% to 18.35% polyunsaturated fatty acids (PUFAs). The by-product consisted of 60.47% to 69.63% SFA, 13.53 to 30.69% MUFA, and 5.67% to 21.51% PUFA. The major component of PUFA (C18:3 n3) were fish by-products (1.20%-8.16%) and in patin muscle (1.82%). Then for MUFA and PUFA of by-product were higher than muscle. Then, tilapia by product was highest PUFA (omega-3) content of all fish examined. Antioxidant capacities of fish examined muscles for keli, tilapia and patin were 79.38%, 29.89%, and 27.83% respectively. Then, the by-products were 58.76% of patin, 5.17% of tilapia and 27.83% of keli.

Lorena Trigueros   and Esther Sendra   

The date industry faces economic losses due to non-conformities with quality standards (pre and post-harvest defects). The present study deals with two types of discarded date palm: Medjoul (post-harvest defects) and Confitera (pre-harvest cracks) with the aim to obtain valuable products. Dates were processed to obtain paste and blanching water. Nutritional value and antioxidant properties of the paste and blanching water were determined. Medjoul paste and blanching water have demonstrated to be a good source of sugars (33.02% and 5.44%, respectively) whereas Confitera paste and blanching water have an important content in phenols and flavonoids, which in particular confers antioxidant properties to Confitera blanching water. Furthermore both date pastes are a good source of fiber. Blanching process especially affects Confitera cultivar since a huge amount of organic acids, phenolics and flavonoids are solubilized and leaked during date processing, increasing the bioactive content in Confitera blanching water. These results showed the opportunity to incorporate these new products from non-commercial dates as functional ingredients into the food chain helping, whereas improving, waste management in the date industry.

Asmaa A. Abdulhameed   Wahidu Zzaman   and Tajul A. Yang   

In this study, the variations in fat, fatty acid composition, and lipid oxidation of chicken sausage during superheated steam and conventional drying oven (hot air oven) were investigated. Different superheated steam drying temperature (140-170℃) was applied at various time domains (22-40) min. The hot air oven temperature was 105℃, and the drying time was between 16-18 h. Statistical analysis was performed to precisely identify the efficacy in the fat , fatty acid, and lipid oxidation. The results revealed that at a temperature below 170℃, there was no significant difference in fat content when superheated steam was applied in drying. Applying the hot air drying was producing the highest amount of SFA as compared to their values in the superheated steam. While, the proportion of PUFA and MUFA values were maximized in superheated steam drying especially at temperatures between (160-170℃). Conventional drying oven significantly had higher value of lipid oxidation as indicated by peroxide value, p- anisidine value and Totox value than superheated steam oven. The results indicated superheated steam drying oven has efficiently improved the quality of the analysis as well as it decreased the drying time.

Aida Safina Aridi   

The effect of banana cell wall on dough hardness and toughness with 10% fat reduction was investigated. Alcohol insoluble solids containing cell wall (AIS) was prepared from ripe bananas using hot ethanol extraction. Analysis of AIS for monosaccharide composition showed that it contains fucose, rhamnose, arabinose, galactose, glucose, maltose, xylose and mannose, galacturonic acid and glucuronic acid. Changes in hardness and toughness of the dough were analysed using a texture analyser. As the fat content decreased by 10%, the dough hardness was increased to 52.63 N ± 6.33 compared to control (31.29 N ± 2.34). However, the dough hardness was then reduced to 28.36 N ± 3.11 when 0.5 g of banana AIS was added to the dough and this indicates that banana AIS helps to reduce the hardness caused by fat reduction. Similar results were obtained for dough toughness. The addition of banana AIS decreased toughness to 48.16N.sec ±7.54 from 79.99N.sec ± 1.85 in fat reduced dough. In conclusion, banana cell wall has beneficial effects on dough rheology in fat reduced cookie dough.

Sutapa Mukherjee   Baishakhi Dey   Subhayan Das   Satyahari Dey   and Analava Mitra   

Diabetes is becoming one of the major killers of mankind after cancer and AIDS. Despite tremendous strides in modern medicine and availability of insulin therapy, restorations to normoglycemia without adverse consequences have not yet been achieved. Diabetes is found to be multi-factorial from the pathogenic point of view. Apart from conventional therapy, naturopathy and holistic approaches, dietary interventions have a profound role in the control of insulin resistant syndrome. Meeting adequate dietary requirements through a balanced diet with proper calorie intake are found effective to reduce the incidence of insulin resistance syndrome. Current research highlights on the proper distribution of calories through four times meal amongst rural and urban dwellers so as to achieve the maximum benefits of dietary interventions in the diabetics of Kharagpur 1 and 2 blocks. The RCT carried out on 200 volunteers showed that the diet consisting of 35% calorie in breakfast, 20% in lunch, 15% in evening snacks and 30% in dinner gave best results in improving the blood-gluco-lipid profile of the experimental group in contrast to control group who received 40% calories in breakfast, 30% in lunch and 30% in dinner. The research warrants further trials on large populations on long-term basis.

Makwana S.A.   Polara N.D.   and Viradia R.R.   

An experiment was carried out to study effect of pre-cooling on post harvest life of mango cv. Kesar at the Post Graduate Laboratory of the Department of Horticulture, Junagadh Agricultural University, Junagadh. The results of the study indicated that mango fruits treated with different pre-cooling treatment showed lower and slower rate in physical and chemical changes than control fruits. The fruits treated with pre-cooling at 8℃ for 8 hr proved to be most effective with respect to more number of days taken to ripe (11.50), longer shelf life (17.49 days), lower spoilage (20.55 %) and higher percentage of marketable fruits (55.48 %) and recorded less physiological loss in weight (21.59 %) and more firmness of fruits (0.79 kg cm^-2) at 20^th days after storage. The treatment was also found promising for slower increase in TSS, reducing sugar and total sugar, while slower decrease in ascorbic acid and acidity during storage. The organoleptic rating with regard to colour, taste and overall acceptability was also found significantly higher in pre-cooling at 8℃ for 8 hr treated fruits.

Olugboji Oluwafemi Ayodeji   and Jiya Jonathan Yisa   

This work aims at meeting the ever increasing demands of quality rice, avoiding losses and improving the income of local farmers. Mild steel was used in the construction of the machine. Standard equations were used to determine the dimension of the parts. The machine is driven by a 1Hp electric motor with 688.17 W required power. The machine has a capacity of 47.39 Kg/hr and an efficiency of 82.47 %

Marcia N. C. Harder   Lucia A. C. S. Silva   Juliana A. Pires   Mariana Scanholato   and Valter Arthur   

The wine is a beverage made from the fermentation of sugars contained in grapes or grape juice, using yeast. Wines can be classified according to the amount of sugar they contain: dry, soft or sweet. Depending on the need for aging, they may be classified as young or aged. Modern methods of aging use gamma irradiation. There are several reasons for these types of procedure in wines, among them are: sterilization of the wort, changes in sensory characteristics of the wine, and accelerated aging. In this study, samples of soft red wine were obtained in the city of São Pedro in the local market, all bottles being of the same batch. The samples and the control were directly irradiated with gamma irradiation in polyethylene bags with doses of 1KGy and 3KGy, at a rate of 0.396kGy/h. The evaluation parameters were tartaric acid, brix, pH, alcohol content and color. For statistical purposes, the Tukey test at 5% significance level was used. From the results obtained, it may be concluded that by the physicochemical analysis for soft red wines the best dose was 6kGy and the color and the pH are presented as possible indicators of aging.

Mohammad Ali Sahari   and Sara Asgari   

Extracts of many types of plants that are utilized as flavoring and seasoning agents in foods, have been used therapeutically for centuries. Sulphur compounds, terpenes and terpene derivatives, phenols, esters, aldehydes, alcohols and glycosides have shown antimicrobial and antioxidant functions. So far many literatures about the potential use of bioactive phytochemicals in food and pharmacy industries have been published. Thus, this paper reviews some of the works done to evaluate antimicrobial and antioxidant characteristic of some herbal chemicals, carried out in the world.

Jawad Ashraf   Muhammad Asif Ali   Waqas Ahmad   Chaudhry Muhammad Ayyub   and Jamil Shafi   

To compare the effect of different agricultural wastes on growth and yield of mushroom production, three species of Pleurotus viz. P. sajor-caju (V₁), P. ostreatus (V₂), and P. djmor (V₃) were grown on three different substrates cotton waste (T₁), wheat straw (T₂) and paddy straw (T ₃). The fastest spawn running, primordial initiation, harvesting stage, maximum number of fruiting bodies and maximum yield was observed in T ₁ took minimum number of days T₃ showed maximum yield in 1^st flush showing no significant differences with treatment T₁ whereas T₁ took maximum yield in 2^nd flush and 3^rd flush. P. djmor showed the highest percentage of dry matter (17.23%) and moisture content was found high in P. sajor-caju (87.37%). P. ostreatus and P. sajor-caju showed the maximum protein (27.23%) and fiber (26.28%) contents. The ash contents were found maximum P. sajor-caju (9.08%).The highest fat and carbohydrate contents were found in Pleurotus djmor (3.07%) and P. djmor (37.69) respectively.

Ahmadi Mojtaba   and Karimi Fardin   

The central composite design (CCD) technique was used to study the enzymatic extraction of oil from pistacia khinjuk seeds by protease and α-amylase. The Temperature (A) (i.e., 40, 50 and 60℃), pH (B) (i.e., 4, 6.5 and 9) and reaction time (C) (i.e., 4, 12 and 20) were considered as independent variables. The influence of these three regressors on percentage of oil recovery from seed was evaluated using second-order polynomial multiple regression model. Analysis of variance (ANOVA) showed a high coefficient of determination (R2) value of 0.99, thus ensuring a satisfactory adjustment of the regression model with the experimental data. The positive sign for the coefficient of pH and time in the model indicated that the percentage of oil recovery increased with increased levels of those factors. The negative effect of temperature on the oil recovery indicated that the response levels decreased as A increased. The positive sign for the coefficient of the interaction between two factors B and C on the response indicated that a simultaneous increase in the pH and the reaction time led to an increase in that response. An Optimum condition for this process was obtained based on the enzymatic extraction of pistacia khinjuk seeds by protease in the experiment where the temperature was 59.5℃ and the pH and time reaction were at high level and oil extraction recovery 58.79% and the optimum parameters for oil extraction with α-amylase are as follows: temperature 52.43℃, pH 7.5, reaction time 20 h and oil extraction recovery 66.83%.

Feili, R.,WahiduZzaman Wan Nadiah Wan Abdullah and Tajul A. Yang 

The main objectives of this study were to develop jackfruit-based high fiber bread by utilizing jackfruit rind flour in bread formulation, and to characterize physical properties of produced high fibre bread. Jack fruit rind pieces were undergone few soaking and washing steps prior to get dried and milled. Obtained Jackfruit rind flour (JRF) was incorporated into wheat flour (WF) in three different ratio (5, 10 and 15%) to produce partially substituted wheat flour (WF) with JRF. All bread samples including bread sample based on WF [BC (as control)], bread based on WF substituted with 5% JRF (B5JRF), bread based on WF substituted with 10% JRF (B10JRF) and bread based on WF substituted with 15% JRF (B15JRF) were undergone proximate and physical analysis. The incorporation of JRF caused significant influence on bread volume and texture attributes. Increasing the level of JRF incorporated into WF caused an increase in hardness and darkness of bread samples, and decrease in their volume compared to the control. Bread samples substituted with 5% JRF had the highest mean scores of overall acceptance.

Ali  Masiha Eisa Ebrahimi Nasrollah Mahboobi  Soofiani and Mahdi  Kadivar 

This study evaluated the suitability of canola and flaxseed oils as source of supplemental dietary lipid for fingerlings of rainbow trout. Triplicate groups of the 30 fingerlings were fed twice daily by iso-nitrogenous, and iso-calorific diets for 8 weeks. Experimental diets consisted of 30.2% protein, 18.6 kJ/g energy and 16.6% lipid from fish oil, canola oil, flaxseed oil, 1:1 blends of fish and canola oils, 1:1 blends of fish and flaxseed oils, 1:1 blends of canola and flaxseed oils and 1:1:1 blends of fish, canola and flaxseed oils. Protein and lipid was significantly highest in fish fed the fish and canola oils diet. Condition factor of fingerlings reared on fish oil diet were significantly higher than other treatments. Protein efficiency ratio (PER) was significantly higher in fish fed the flaxseed oil diet and canola and flaxseed oils diet. The results of fatty acid profile revealed that flesh fatty acid composition is effected by dietary fatty acid composition. The highest amounts of HUFA n-3 were detected in fish fed fish oil diet, which was significantly different from other treatments. Present results indicate the fingerlings can be reared on diets in which fish oil has been replaced with canola and flaxseed oils.

Nawal H.Bahtiti 

In this study, the possibility of natural antimicrobial compounds, Jordanian propolis as food preservatives is investigated. The experiment was conducted in the laboratories of basic science-allied medical science, at applied science university during April –July 2013 to optimize the preservative for safe storage of mashed potatoes preparing from fresh boiled potatoes. Approved chemical preservatives have been widely used to preserve foods and increase their shelf life. There are increasing demands of the partial or complete removal of chemical preservatives from foods because of adverse health effect of chemicals. Propolis sample was collected from naour region. The antimicrobial activities of propolis against several food spoilage microorganisms were examined. Escherichia coli, Bacillus cereus, Candida albicans, and Staphylococcus aurous, as food poisoning microorganisms were chosen. The post-processing development of contaminating microorganisms present in stored mashed potatoes was controlled effectively with 100, 200, and 400ppm of Jordanian propolis. Among these preservatives, 400ppm honey gum showed better sensory quality attributes in respect of color, flavor, texture and taste during four months of storage at room temperature, which is better than 400 ppm of sodium benzoate preservatives. Antimicrobial effect was tested during storage at 25℃. When the microorganisms were treated with propolis, the population of food spoilage microorganisms decreased by 2.6-3.7 log cycles. The inhibitory effect was increased in more acidic condition. Propolis was effective at preventing microbial growth and extending shelf-life.

Tatjana Košmerl Laura Bertalanič Vesna Maraš Vesna Kodžulović Sanja Šućur and Helena Abramovič 

The aim of the present research is to determinate the impact of grape yield (6 t ha^-1, 8 t ha^-1, 10 t h^-1, 12 t ha^-1 and 15 t ha^-1) on the quality of wine produced from red and white grape varieties Vranac, Kratošija, Krstač, and Žižak. For that purpose the quality parameters i.e. the total polyphenols, anthocyanins, reducing sugars and antioxidant potential of wine were determined. The antioxidant activity was assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH•) test and reducing power assay. The results of correlation analysis showed that there is a poor response of quality parameters to variation in yield. For most quality parameters the maximum value was determined at yield of 8 t ha^-1. The highest total polyphenols content, concentration of anthocyanins, reducing sugars and antioxidant activity expressed red wine Vranac that practically in all studied quality parameters was followed by variety Kratošija, Žižak and Krstač.

Aldo Todaro Fady A. Adly and Ola A.H. Omar 

Kariesh is a soft acid cheese made from skimmed cow's milk, buffalo milk or buttermilk from sour cream; apparently it is made only on farmsteads. It is considered to be one of the most important traditional Egyptian dairy products, commonly made in the Egyptian countryside, especially in small villages, as low-income people such as farmers use Kariesh cheese in their diet owing to its high protein content, low fat and price. Therefore, nowadays, Kariesh cheese is a promising food in the avoidance of health problems associated with fat, particularly for old people. The aim of this article is to provide a wide range of information on Egyptian Kariesh cheese starting with a brief description of its historical background, origin and manufacturing process, within both traditional and modern production methods. Also, this study shall outline Kariesh's chemical, nutritional and microbiological evaluation in order to evaluate protein, fat and carbohydrates content considering consumer health and acceptance. Consequently, this review will highlight recent innovations in dealing with Kariesh cheese flavour enhancement using lactic acid bacteria; textural properties improved by the addition of hydrocolloid and using some natural antimicrobial effects of pepper, parsley and dill which subject to reach top adequate cheese quality and quantity that meet customer satisfaction in contemporary modern markets.