Carbohydrate Content Research Articles

Response of Two Cowpea Cultivars to Spraying with Moringa Leaf Extract and Jasmonic Acid in Growth Yield Components

A field experiment was conducted at the Research Station of the College of Agriculture, University of Kufa/Najaf, for the spring season of 2023, to determine the growth and yield response of two cowpea varieties to spraying with Moringa leaf extract and jasmonic acid (JA). The experiment included three factors, the first factor was two varieties of cowpea: American Ramshon and Dutch variety, the second factor was foliar spray with Moringa leaf extract at three concentrations of 0.2 and 4 g L-1, and the third factor was foliar spray with three concentrations of JA at 0, 10 and 20 mg L-1. The spraying was applied three times during the growing season, with an interval period of 14 days. The experiment was split-split-plots based on Randomized Complete Blocks Design (R.C.B.D) and three replicates. The results showed that the Dutch variety was significantly superior in the vegitative growth indicators, while the American cowpea Ramshon had the highest response in quantitative and chemical indicators, especially the total plant yield of green pods recording 7.470 tons ha-1 compared to 5.886 tons ha-1 for the Dutch variety. Spraying with Moringa leaf extract at a concentration of 4 g L-1 recorded significantly higher indicators in the shoot dry weight 65.59 g plant-1, number of pods 25.61 pods plant-1, and leaf and pods content of carbohydrates and protein 2.65 and 12.95%. On the other hand, foliar spray with JA at 20 mg L-1 recorded a significant increase in plant length 45.88 cm. Most of the studied indicators in the experiment recorded higher rates in the interaction treatment of the Dutch variety and spraying 4 g L-1 Moringa leaf extract and 10 mg L-1 of JA compared to all individual and interaction treatments.

Biochemical and nutritional profiling of selected tropical green seaweeds

The nutritional composition and anti-inflammatory properties of six tropical green seaweeds viz., Ulva lactuca, Ulva linza, Halimeda macroloba, Halimeda gracilis, Chaetomorpha antennina and Chaetomorpha linum were evaluated. U. lactuca exhibited the highest carbohydrate content (66.1%), while U. linza (12.89%) and U. lactuca (12.06%) showed the highest protein content, indicating their potential as plant-based protein sources. H. gracilis contained the highest ash content (35.12%), highlighting its mineral richness, particularly calcium, magnesium and phosphorus. Lipid content was low across all species, but U. linza exhibited the highest polyunsaturated fatty acid content (22.94%), with α-linolenic acid (13.72%) which could support cardiovascular health. Mineral analysis revealed high calcium levels in C. linum (18.99 mg 100 g-1), contributing to bone health. Pigment analysis showedU. linza contained the highest chlorophyll-a (7.60 μg ml-1) and total carotenoids (0.30 μg ml-1), adding antioxidant potential to its bioactivity. Chaetomorpha linum exhibited the strongest anti-inflammatory activity (IC50 = 1.60 mg ml-1), with bioactivity correlating to the favorable n-3/n-6 fatty acid ratio. Amino acid analysis identified U. linza as the richest source of essential amino acids, particularly methionine (6.37 mg g-1) and valine (6.30 mg g-1), making it an excellent candidate for dietary supplements. The results of the study suggest that green seaweeds belonging to the family Ulvaceae could be a potential non-conventional source for dietary products and functional food supplements. Keywords: Anti-inflammatory activities, Chlorophyta seaweeds, Essential amino acid, Non-conventional nutritional sources, Polyunsaturated fatty acid

Andean tubers: traditional medicine and other applications

Tubers are a staple food in Andean highland communities, valued for their rich carbohydrate content with starch being the predominant component. Additionally their consumption is preferred for various health benefits, including anti-inflammatory effects, pain relief, digestive system improvement, diabetes management and wound healing, among others. Several studies have focused on Andean tubers such as Oxalis tuberosa, Tropaeolum tuberosum, Ullucus tuberosus, Arracacia xanthorrhiza and Smallanthus sonchifolius, revealing different compounds with pharmacological effects on humans and strengthening the immune system. Therefore, the objective of this review was to compile information from different databases such as Scopus and Web of Science on research conducted in the last decade on these tubers, highlighting their health benefits and potential for technological innovation for the benefit of the Andean communities that produce these crops. These tubers have been little marketed outside their production areas due to a lack of awareness. Although their applications have been limited, they have shown positive results, making them promising sources of health-beneficial phytochemicals. They could be used in technological developments to benefit health, particularly in addressing diseases that cause the most deaths.

Exploring the biochemical and productivity implications of incorporating mustard cake in Hypsizygus ulmarius (Bull.) cultivation

The study aimed to evaluate the biological efficiency and nutritional composition of Hypsizygus ulmarius (Bull.), an edible and medicinal mushroom species often overlooked by Indian farmers. The mushrooms were cultivated on wheat husk as the control substrate from October to February. The substrate was enriched with mustard cake (M) at concentrations of 10 % (M500), 20 % (M1000) and 30 % (M1500) by dry weight to assess the impact on yield. The growth parameters, including the size and weight of fruiting bodies from each type of substrate were recorded. The control substrate, consisting of wheat straw alone, required the shortest period for mycelium growth at 33.125 ± 0.99 days, while wheat straw supplemented with 30 % mustard cake (M1500) took the longest time at 46.6 ± 1.5 days. However, the M1000 substrate (20 % mustard cake) had the shortest time span for pin head formation, taking 46 ± 1.41days and for maturation to fully grown fruiting bodies, requiring 50.25 ± 2.12 days. The M1000 substrate also produced the highest yield of 5533.2 kg with the greatest biological efficiency of 92.2 %, but comparatively least values were obtained in M1500, with a yield of 2088.28 kg and a biological efficiency of 51.28 %. The highest total carbohydrate content was found in M500 (10 % mustard cake), at 71.91 %, along with a fiber content of 13.19 %. The highest protein (38.06 %) and fats (2.73 %) contents were observed in M1500. The results of this study suggest that mustard cake can be used as an effective supplement to enhance the nutritional content, biological efficiency and productivity of Hypsizygus ulmarius.

Effect of the Fermentation Time of Purple Sweet Potato (Ipomea Batatas L) Synbiotic Yoghurt with Probiotic Starter on Product Quality and Antioxidant Activity

Purple sweet potato (Ipomea batatas L) has the potential as a fermentation medium because it has a high carbohydrate content of around 20.1%. The combination of purple sweet potato extract, skimmed milk, and probiotic starter is expected to be a synbiotic yogurt that can help the digestive system. This study aims to determine the effect of long-term fermentation of purple sweet potato synbiotic yogurt with probiotic starter culture on product quality and antioxidant activity. The observed quality was chemical, microbiological, and organoleptic, with variations in fermentation time of 0, 4, 8, and 12 hours. The study's results showed a long-term effect of the fermentation of purple sweet potato synbiotic yogurt with probiotic starter culture on the quality of yogurt. The variation of 0-hour fermentation time did not meet the pH chemical quality standard with a value of 5.16. Still, it met the TAT chemical quality standard with a value of 0.513%, while the variation of fermentation time of 4-12 hours met the pH quality standard with a value of 3.88-4.33 and a TAT of 1.268-1.967%. In the quality of microbiology, there was a total increase in BAL, which was 46.2×107 - 90.61×107. The best organoleptic quality of color, taste, and aroma was obtained in the 8-hour fermentation variation, while the best texture organoleptic quality was obtained in the 12-hour fermentation variation. The best antioxidant activity was received at 12 hours of fermentation with an IC50 value of 62.727 ppm. From this study, it can be concluded that the best yogurt results are obtained with a fermentation time of 12 hours.

Food culture, lifestyle & traditional food festivals: a narrative on the public health relevance of the traditional yam recipes in the Afikpo New Yam Festival

Food culture has over the years remained the centre for socio-cultural linkages among people in a community, with generational transmission giving birth to cultural affinity and cultural heritage. Besides its primary aim of nourishment, enhancement of growth and body functions, it also defines religious and traditional belief systems. Several communities, tribes and nation states such as China, Italy, Japan, India, Europe and Americas, have been associated with unique food cultures. In North and West African countries like Tunisia and Nigeria respectively, food cultures abound. In South-East Nigeria, the Igbo tribe conduct yam rituals as food cultural festivals. Afikpo, a community in the Igbo-speaking part of Nigeria, celebrates an annual yam ritual called Ikeji Festival, part of which, as the new yam is harvested, is preparation of traditional yam recipes. This article reviews the nutritional content of the various traditional yam recipes consumed in such ceremonies and the associated drinks. A literature search revealed that yam, an energy-giving food with a carbohydrate content of 15 – 40.6%, could be prepared with vegetables, legumes, fish, meat, melon seeds, red palm oil, African black beans, pumpkin fruit pulp, eggplants, African oil bean, piper guineese, plantain, solanum americanum, vitex donians, pterocarpus santalinoids, which are sources of minerals, vitamins, antioxidants, dietary fibres and polyunsaturated fatty acids, all of which have been documented as beneficial in the management of chronic diseases. Alcoholic and various soft drinks are consumed with the yam recipes during the ceremony and there are possibilities that if awareness is not created, overindulgence could constitute to abuse.

Nutritional Profile Analysis of Red Bean Tempeh Fermented Using <i>Rhizopus Oligosporus </i>at Different Time

Investigation of non-soybean legumes as raw material for making tempeh is very important to be carried out continuously considering soybean production tends to decline from year to year. This study aims to analyse the potential of red bean seeds as raw material for tempeh and changes in their nutritional profile when fermented at different fermentation times. The red beans were soaked in water overnight at room temperature and then boiled for 20 minutes. After boiling, the red beans were drained and then fermented for 36, 48, and 60 hours using a suspension of <i>Rhizopus oligosporus</i> with a weight of 2 g for each 1000 g of red beans. Red bean tempeh was analysed for quality using test parameters including physical appearance (color, texture, and aroma) and nutritional profile (calorie value, ash, water, crude fiber, fat, protein, and carbohydrate content). The physical appearance and nutritional profile of red bean tempeh were compared with those of soybean tempeh, while the quality of tempeh was compared with Indonesian national standards for tempeh. The results showed that the length of fermentation time significantly affected the nutritional profile of tempeh. Red bean tempeh fermented for 48 hours had a nutritional profile including energy, water, ash, protein, fat, carbohydrate, and crude fiber content of 201.59 kcal/100 g tempeh, 61.97%, 1.18%, 16.19%, 10.98%, 8.29%, and 1.13%, respectively. The physical appearance and nutritional profile of red bean tempeh have met the tempeh quality requirements issued by the Indonesian national standard for tempeh. Therefore, red bean seed appears to be as good as raw materials for tempeh production.

Comparative analysis of LAB and non‐LAB fermented millet drinks fortified with Chlorella sp.

AbstractThis study investigates the expanding domain of functional beverages crafted from plant‐based milk alternatives. In this study, a total of eight different fermented drinks fortified with beneficial Chlorella sp. and probiotics including Lactobacillus rhamnosus (NCIM 5775) and Saccharomyces cerevisiae (Brewer's yeast) drinks were developed using barnyard millet as the base ingredient due to its rich protein and high‐fibre content in comparison with the other millets in the market. Results revealed that the protein content increases by 2% upon the addition of Chlorella sp., among bacterial samples, with Lactobacillus rhamnosus fermented Unflavoured drink (LRFFD) > Lactobacillus rhamnosus fermented flavoured drink > Lactobacillus rhamnosus fermented with Chlorella sp. > LRFM, and among yeast samples, with Saccharomyces cerevisiae fermented Unflavoured drink (SCFUFD) > Saccharomyces cerevisiae fermented with Chlorella sp. > Saccharomyces cerevisiae fermented flavoured drink (SCFFD) > SCFRM, indicating higher protein content than in typical fermented drink. Fat content was notably low across all samples. Ash and fibre content ranged from 0.23 to 0.27 g and 0.22 to 0.35 g, respectively, for both bacterial and yeast fermented drink. Millet is generally considered a carbohydrate‐rich grain. When fermented, some of the carbohydrates may be broken down by the fermentation process. So, the carbohydrate content was low in fermented millet drink when compared to the nonfermented drink. Energy values varied, with LRFFD and SCFFD containing the highest energy due to incorporation of Chlorella sp. and chocolate flavour. Both LAB and yeast‐fermented drinks demonstrated effective antioxidant activity, with higher total phenolic content, except for non‐Chlorella sp. beverages. GC‐MS analysis identified constituents like hexadecenoic acid and hydroxy methyl furfural (HMF) with anticarcinogenic and anti‐inflammatory properties. Additionally, these samples exhibited elevated antimicrobial activity against test strains. Sensory analysis indicated a preference of SCFFD and LRFFD sample for its good taste as it contains chocolate flavour and the overall acceptability of bacterial fermented beverage was higher compared to the yeast fermented drinks. Therefore, a fermented millet beverage was successfully obtained by the coculture of LAB and Saccharomyces cerevisiae incorporated with Chlorella sp. could increase the product's functional properties.

The Impact of Ganoderma lucidum (Curtis) P. Karst. Supplementation on the Technological, Chemical, and Quality Parameters of Wheat Bread

This study explores the incorporation of Ganoderma lucidum (Curtis) P. Karst. (Reishi mushroom) into wheat bread to develop a functional food with enhanced nutritional value. Reishi powder was added to bread formulations at levels of 3%, 6%, 9%, and 12% to assess its effects on physicochemical, nutritional, and sensory properties. The 12% Reishi supplementation resulted in a twofold increase in total dietary fibre (from 7.21 g to 17.08 g per 100 g dry matter) and significant (p < 0.05) elevations in mineral content, particularly calcium (68%), iron (32%), and manganese (61.9%). Carbohydrate content decreased markedly by 27%, contributing to a 19.33% reduction in caloric value. Reishi addition improved bread yield and reduced baking losses, enhancing production efficiency. However, higher Reishi levels negatively impacted bread volume, possibly due to interference with gluten network formation. An increase in crumb moisture was observed, contributing to extended freshness. Sensory evaluation revealed that loaves of bread containing up to 6% Reishi were acceptable to consumers, whereas higher levels detrimentally affected flavour and aroma. Therefore, Reishi-enriched bread, particularly with 6% supplementation, presents a promising functional alternative to conventional wheat bread, optimising nutritional benefits while maintaining consumer acceptability.

Phytochemical Analysis and Antioxidant Activities of Various Extracts from the Aerial Part of Anemone baicalensis Turcz.: In Vitro and In Vivo Studies.

Anemone baicalensis Turcz., a botanical species with a rich historical background in traditional medicine for detoxification and insecticidal applications, possesses a vast, yet largely unexplored, therapeutic potential. This study primarily focused on conducting a qualitative phytochemical analysis of the plant, determining the active ingredient content and antioxidant activity of various solvent extracts. The qualitative phytochemical analysis revealed the presence of 12 different types of phytochemicals within the plant. Utilizing ultraviolet-visible spectrophotometry, we identified 11 active ingredients in 4 solvent extracts. Notably, the methanol extract was found to contain high concentrations of total carbohydrate, total monoterpenoid, total phenolic, total tannin, and total triterpenoid. In the antioxidant experiment, the methanol extract demonstrated superior scavenging abilities against 1,1-diphenyl-2-picrylhydrazyl radical, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonicacid) diammonium salt, superoxide anion radical, and hydrogen peroxide, outperforming other extracts in chelation experiments aimed at reducing iron and metal ions. Consequently, the methanol extract was selected for further investigation. Subsequent ultrahigh-performance liquid chromatography-electrospray ionization-quadrupole-time of flight-mass spectrometry analysis revealed that the methanol extract contained 39 compounds, primarily phenolic compounds and triterpenoid saponins. Three stability assessments confirmed the extract's stability under high temperatures, varying pH levels, and simulated gastrointestinal processes. Additionally, oil stability testing demonstrated its antioxidant capacity in extra virgin olive oil and cold-pressed sunflower seed oil media. An oral acute toxicity experiment conducted on mice not only confirmed the absence of acute toxicity in the methanol extract but also provided a dose reference for subsequent gastric protection experiments. Notably, the methanol extract exhibited significant gastroprotective effects against ethanol-induced gastric lesions in rats, as evidenced by histopathological and biochemical analyses. Specifically, the extract reduced levels of malondialdehyde, alanine aminotransferase, and aspartate aminotransferase while increasing glutathione, nitric oxide, and catalase, indicating its gastroprotective mechanism. These findings suggest that the methanol extract from the aerial part of Anemone baicalensis could be a promising therapeutic agent for conditions associated with oxidative imbalances. They underscore the plant's potential therapeutic benefits and offer valuable insights into its antioxidant properties, thereby broadening our understanding of its medicinal potential.

EVALUATING SOIL AMENDMENT EFFECTS ON TOMATO YIELD AND FRUIT QUALITY

This study investigates the impact of various soil treatments on key yield components of tomato (Solanum lycopersicum) plants, including fruit diameter, length, number per plant, and weight. Eight treatments were evaluated: BK+, MgSO4, CaPh, EcoTea, Pig Manure, Cow Manure, Combined Inorganic Fertilizer, and a Control. Comprehensive statistical analyses revealed significant differences in yield parameters across treatments. CaPh, MgSO4, and the Combined Inorganic fertilizer enhanced fruit production. EcoTea promoted larger tomato lengths, while Pig Dung increased weights. Mineral composition analyses showed distinct treatment effects on sodium, potassium, calcium, magnesium, and zinc levels. Nutrient profiling indicated varied impacts on moisture, protein, ash, fiber, fat, and carbohydrate contents. Strong correlations were observed between mineral and nutrient pairs, highlighting potential synergies and antagonisms. This research provides valuable insights into optimizing soil management practices for improved tomato yield, quality, and nutritional value, contributing to sustainable agricultural development.

Analysis of Nutritional Profiles, Mineral Content, and Contaminants in Palm Oil from Yenagoa Metropolis, Nigeria: Assessing Quality and Safety Standards

Aim: This study aims to evaluate the nutritional profiles, chemical compositions, and potential contamination of palm oil samples from different locations in Yenagoa Metropolis, Nigeria, to assess their quality and safety. Study Design: An analytical investigation was conducted, using proximate analysis, mineral content determination, and Gas Chromatography-Mass Spectrometry (GC-MS) to characterize the palm oil samples' composition and contamination levels. Place and Duration of Study: The research was carried out in Yenagoa Metropolis, Nigeria, from January to October 2023. Methods: Palm oil samples were collected from three distinct locations within Yenagoa Metropolis. Proximate analysis quantified moisture, ash, protein, fat, and carbohydrate contents. Mineral content was assessed for potassium, iron, magnesium, and phosphorus. GC-MS was employed to identify and quantify bioactive compounds and potential contaminants in the samples. Results: Moisture content ranged from 0.00% in sample C to 3.00% in sample A. Ash content was highest in samples B and C, at 20.06%, while sample C had the highest fat content at 47.0%. Potassium (10.9%) and phosphorus (0.53%) were also highest in sample C. GC-MS analysis revealed key bioactive compounds, such as n-hexadecanoic acid and squalene, but also detected harmful contaminants especially in samples A and B. Presence of Isobutylene glycol and various oxiranes can cause skin, eye, and respiratory irritation, with prolonged exposure leading to severe health issues. Benzene, toluene, Trimethylamine compound with Borane, Pentane 3-ethyl-2-methyl and Heptane 2-methyl are associated with respiratory problems, neurological damage, and potential long-term organ effects. Contaminants in the oil samples were attributed to inadequate refining, contaminated raw materials, improper handling, and environmental pollution. This study emphasizes the nutritional value of palm oil while highlighting the need for improved quality control measures to ensure the safety and efficacy of palm oil products.

Effects of bio-insecticide formulated from M. charantia leaves extract in association with gum Arabic/kaolinite composite on mortality of Callosobruchus maculatus and nutritional composition of cowpea (Vignaunguilata)

The preservation of post-harvest losses of cowpeas constitutes a major challenge for producers worldwide. Therefore, the aim of this work was to investigate the nutritional qualities of cowpea seeds treated with a bio-insecticide formulated from M. charantia leaves extract in association with gum arabic/kaolinite composite. Three bio-insecticides were formulated using different ethyl acetate, hexane and methanol solvents. These bio-insecticides were obtained by introducing each into a bottle, 10 g of composite in 10 mL of a solution (1 mg/L of extract each extract). However, 5 doses of each formulation (1 %–5 %) were prepared. Each dose of insecticide powders received 20 g of cowpea seeds and then infested with 10 C. maculatus previously starved for 48 h. Then, the biochemical parameters of untreated and treated cowpea seeds using the methanol formulation were evaluated. The obtained results showed that insecticide formulated at 5 % with methanol induced 100 % mortality rate on the second day of treatment with a lethal dose of 0.10 % which is related to its high content of triterpenes and polyphenols. The untreated (UWH) and treated (TWH) seeds without husk have the same contents of ash (2.19 %), proteins (29.14 %), fibers (2.69 %), vitamin C (147.32 mg/100 g) and carbohydrates (53.20 %), while untreated and treated seeds with husk showed the same values in these nutrients even for minerals content. Hence, biochemical analyzes of cowpea seeds treated with the formulated insecticide showed no change in nutritional quality and M. charantia leaves extract in association with gum arabic/kaolinite composite could be used as insect repellent.

Differential Biochemical Content and Free Radical Scavenging Potency of Three Solvent Extracts of Porodaedalea pini

Porodaedalea pini, a non-edible mushroom, is a notable source of bioactive compounds with traditional medicinal uses. Solvent selection is crucial in research and development of natural products. This study examined how solvent polarity affects the biochemical composition and antioxidant properties of P. pini. Crude extracts were prepared from whole mushrooms using chloroform, methanol, and ethyl acetate through cold extraction. Total carbohydrate, flavonoid, and phenolic contents were measured, and free-radical scavenging activities against DPPH and superoxide anion were assessed by employing standard protocols. Methanolic extracts yielded significantly more than ethyl acetate (p<0.05) and chloroform (p<0.001) extracts, showing higher levels of carbohydrates, proteins, flavonoids, and phenolics (p<0.001). All extracts displayed notable free-radical scavenging activity, with methanol being the most potent, followed by ethyl acetate and chloroform. Thus, solvent polarity greatly affects the biochemical constituents and antioxidant activity of P. pini extracts, highlighting the importance of solvent choice in optimising their bioactive potential.

Comparative effect of FYM and Azotobacter on morphology and nutritional quality of high and low altitude grown knol khol (Brassica oleracea var. gongylodes L.) cultivar White Vienna

Extreme environmental conditions of high altitude (HA) expose the food crops to abiotic stresses that may impact their growth and nutritional composition, which also varies depending on agricultural practices being used. Therefore, the present study is designed to a compare the efficacy of organic agri-treatments viz. farm yard manure (FYM) and Azotobacter on morphological and nutritional traits of knol-khol cultivar White Vienna grown at HA and low altitude (LA). The field trial was conducted as a two-factorial experiment in a randomized block design. The first factor was treatments (T1-FYM, T2-Azotobacter, T3-FYM+Azotobacter and T4-(control) and second factor was cultivation locations (HA vs. LA). The findings revealed that the application of treatment T3 at HA resulted in higher total soluble solids (1.38-fold), titratable acidity (0.06-fold), total carbohydrate (1.9-fold), crude protein (3.7-fold), crude fat (3-fold) and dietary fiber content (78-fold) whereas, yield (137.6-fold) and ash content (0.85-fold) content were found higher at LA. The current study emphasizes upon the superior efficiency of combination treatment of FYM and Azotobacter at HA to improve the nutritional quality of food crops, with added benefits of environmental sustainability and nutritional security.

Effect of Extraction Methods on Chemical Characteristics and Bioactivity of Chrysanthemum morifolium cv. Fubaiju Extracts.

Chrysanthemum morifolium cv. Fubaiju (CMF) is regarded as one of the three most renowned varieties of white Chrysanthemum in China, and different extraction methods have significant effects on its composition and activities. Therefore, six extractions were used in this study to assess the effects on extracts. The basic chemical composition showed that hot water extract (Hw) had the highest total phenolic content, alkali water immersion-assisted hot water extract (Al) had the highest content of protein, and enzyme-assisted hot water extract (Enz) had the highest content of carbohydrate. The UPLC-Q-Exactive-MS results evinced the presence of 19 small-molecule compounds, including chlorogenic acid, caffeic acid, tuberonic acid glucoside, luteolin-7-O-rutinoside, and other substances. In addition, the antioxidant test found that the Hw exhibited the best 1,1-diphenyl-2-picrylhydrazyl (DPPH) (82.05 ± 1.59 mM TE/mg) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (61.91 ± 0.27 mM TE/mg) scavenging ability. The anti-glycation test demonstrated that Enz possessed the most pronounced inhibitory effect on glycation products, including fructosamine and advanced glycation end products (AGEs). Additionally, the Enz also exhibited the most significant inhibitory effect on the protein oxidation product N'-formylkynurenine. The correlation analysis revealed that there was a close relationship between antioxidant properties and glycation resistance of extracts, and tuberonic acid glucoside, 1,3-di-O-caffeoylquinic acid, 1,4-Dicaffeoylquinic acid, quercetin-7-O-β-D-glucopyranoside, and isochlorogenic acid B were key small molecule components that affected activities. In summary, the extracts of CMF can be regarded as an excellent antioxidant and anti-glycosylation agent.

Physico-Chemical and Organoleptic Characteristics of Cookies Made from Snake Fruit Cultivar Pondoh Flour (Sallaca edulis Reinw.) and Palm Stem Starch (Arenga pinnata Merr.)

Snake fruit is a food that has a fairly high fiber content and also has vitamin C content. Palm stem starch has starch content so it is used to soften the texture of cookies and also has a high fiber content. The use of snake fruit and palm stem starch aims to produce a cookie formulation that is healthier than commercial cookies with high fiber and vitamin C content. The purpose of this study was to determine the physico-chemical and organoleptic properties of cookies made from snake fruit cultivar pondoh flour and palm stem starch. This study used a completely randomized design (CRD) consisting of 5 formulations with 3 replications, namely the ratio of palm stem starch flour and snake fruit cultivar pondoh flour 100%:0% (F1), 75%:25% (F2), 50%:50% (F3), 25%:75% (F4) and 0%:100% (F5). Data were analyzed using One-Way ANOVA and Duncan's further test with 5% significance level. The experiment was conducted by testing physico-chemical and organoleptic properties on 30 untrained panelists. The results showed that making cookies made from snake fruit cultivar pondoh flour and palm stem starch flour had a significant effect on the physico-chemical and organoleptic properties of cookies. The results obtained are water content 4,96%-6,77%; ash content 1,97%-2,88%; fat content 11,78%-14,37%, protein content 6,34%-8,48%; carbohydrate content 57,05%-63,66%; crude fiber content 9,45%-12,25%; vitamin C content 1,00 mg- 2,87 mg; hardness 154,55 N-523,14 N; color L* 29,39-66,05; color a* 2,27-7,84; color b* 10,92-33,86; and organoleptic test color 1,80-4,43; aroma 2,57-3,92, texture 1,87-4,43, taste 1,97-4,23, overall 2,20-4,30.

Development of maize‐based instant porridge flour formulated using sweet lupine, orange‐fleshed sweet potato, and moringa leaf powder

AbstractMalnutrition and food insecurity are major public health problems in developing countries including Ethiopia. Because of an economic issue and information gap, developing countries' survival depends on foods rich in carbohydrates but deficient in protein and micronutrients. However, it is paramount to mix ingredients that complement different nutritional profiles to alleviate the problem of malnutrition. Hence, in this research, maize, orange‐fleshed sweet potato, sweet lupine, and moringa leaf powder composites were used to develop nutritious instant porridge flour through extrusion cooking. Formulations containing powdered maize, orange‐fleshed sweet potato, sweet lupine, and moringa leaf were developed in the following ratios: 100:0:0:0, 50:35:10:5, 45:30:15:10, and 40:25:20:15, respectively. A completely randomized design was used to determine the blending effect on the functional properties, proximate composition, minerals, and beta‐carotene content of formulated instant porridge flour. Whereas, a randomized complete block design was used for the organoleptic characteristics data. Accordingly, the addition of orange‐fleshed sweet potato, sweet lupine, and moringa leaf powder to maize‐based porridge showed a significant (p < .05) increase in bulk density (0.70 ± 0.02 to 0.74 ± 0.03), water solubility index (10.09 ± 0.08 to 14.16 ± 0.23), protein (9.00 ± 0.00 to 21.10 ± 0.02), ash (1.43 ± 0.07 to 3.36 ± 0.08), fiber (1.55 ± 0.05 to 3.21 ± 0.01), fat (3.37 ± 0.02 to 5.37 ± 0.07), energy (370.89 ± 0.70 to 400.53 ± 0.65), vitamin A (0.00 to 41.00 ± 1.55), iron (3.49 ± 0.02 to 9.58 ± 0.29), zinc (2.89 ± 0.01 to 3.62 ± 0.06), and calcium (40.49 ± 0.42 to 113.34 ± 0.52) contents. However, water absorption index (4.76 ± 0.01 to 3.84 ± 0.01), moisture (8.50 ± 0.08 to 5.60 ± 0.04), and carbohydrate (76.11 ± 0.22 to 66.94 ± 0.02) content were decreased as a result of blending proportion compared to maize porridge (control). Formulated instant maize‐based porridge prepared from 50% maize, 35% orange‐fleshed sweet potato, 10% sweet lupine, and 5% moringa leaf powder scored the highest (above 4 out of 5 in a 5‐point hedonic scale) in all sensory attributes. In conclusion, the addition of orange‐fleshed sweet potato, sweet lupine flour, and moringa leaf powder has improved both macro‐ and micronutrients. Therefore, the development of nutritious maize‐based instant porridge formulated from readily available and underutilized crops can be achieved by extrusion cooking that helps to reduce the prevalence of malnutrition and food insecurity.

Prediction of Potato Volume by Neural Network Regression Model

Potatoes are essential for meeting the world's dietary requirements due to their high concentration of carbohydrates, vitamins, and minerals. Potato production is plentiful worldwide, but postharvest processing losses have reduced potato quality. Potatoes can be graded manually, which is time-consuming and labor-intensive. In this study, a neural network regression model was developed to predict the volume of potatoes using 2D images, which can be used as a parameter for grading potatoes automatically. The image processing method was used to extract features like the major axis, minor axis, and roundness of 400 potato samples, and each potato's volume was thoroughly measured using the water displacement method, and a dataset was generated. These attributes were used to create the neural network regression model and predict the volume. The results revealed that the mean squared error (MSE) was 83.93, the root mean squared error (RMSE) was 9.16, and R2 was approximately 0.882. The potatoes were categorized into three groups: small, medium, and large, based on their size. The utilized model demonstrated an overall accuracy rate of 91.4%. Specifically, it achieved 90% and 85% accuracy for small-sized and medium-sized potatoes, respectively, whereas the model displayed a decrease in accuracy from 60% to 70% for large-sized potatoes. To summarize, the suggested neural network regression model provided an efficient approach to volume prediction using 2D images to improve the grading process of agricultural products.

PEMBUATAN TRIANGLE PANCAKE BERBAHAN DASAR UBI MADU CILEMBU

<p><strong><em> </em></strong><em>Pancakes are a popular food and are often consumed throughout the world. To increase the variety and nutritional value of pancakes, this research aims to develop a recipe using honey sweet potato as the basic ingredient. Honey sweet potatoes were chosen because of their high nutritional content and as a substitute for flour with better carbohydrate content, namely the complex carbohydrate content found in sweet potatoes, as well as their natural sweet taste. This research method includes processing the ingredients, and the recipe used, and testing the resulting pancakes. The research results show that pancakes made from honey sweet potatoes have a soft texture and an attractive aroma. The test consists of testing the taste and texture of these pancakes. These findings show the potential for using honey sweet potato as an alternative basic ingredient in making healthy and nutritious pancakes.</em><em></em></p>