Fibre Content Research Articles

Impact of Novel Foods on the Human Gut Microbiome: Current Status.

The microbiome is a complex ecosystem of microorganisms that inhabit a specific environment. It plays a significant role in human health, from food digestion to immune system strengthening. The "Novel Foods" refer to foods or ingredients that have not been consumed by humans in the European Union before 1997. Currently, there is growing interest in understanding how "Novel Foods" affect the microbiome and human health. The aim of this review was to assess the effects of "Novel Foods" on the human gut microbiome. Research was conducted using scientific databases, focusing on the literature published since 2000, with an emphasis on the past decade. In general, the benefits derived from this type of diet are due to the interaction between polyphenols, oligosaccharides, prebiotics, probiotics, fibre content, and the gut microbiome, which selectively promotes specific microbial species and increases microbial diversity. More research is being conducted on the consumption of novel foods to demonstrate how they affect the microbiome and, thus, human health. Consumption of novel foods with health-promoting properties should be further explored to maintain the diversity and functionality of the gut microbiome as a potential tool to prevent the onset and progression of chronic diseases.

Nutritional and phytochemical profile of a traditional beverage made from roasted roselle (Hibiscus sabdariffa) seeds

The consumption of locally available and affordable food with high nutritional properties is a recommended solution to prevalent undernutrition in low-income countries. The objective of this study was to investigate the nutritional and phytochemical profile of a traditional beverage made from roasted green or red roselle seeds. Proximate composition was determined using AOAC standard methods. Minerals and phytochemicals were quantified by atomic and molecular absorption spectrophotometry, respectively. The bioavailability of iron, zinc, and calcium was estimated using phytates/mineral molar ratios. A sensory analysis was conducted to evaluate the acceptability of the studied beverages, and their contribution to the Recommended Daily Intake of proteins, energy, iron, zinc, and calcium was also assessed. The beverage made from roasted green roselle seeds presented the highest content of proteins, fats, total fibres and energy, while the beverage made from roasted red roselle seeds was more concentrated in carbohydrates. Both beverages had similar contents of total phenols, oxalates, ascorbic acid but exhibited different phytates and carotenoids contents that were higher in the beverage made from roasted red roselle seeds. The mineral composition revealed higher contents of sodium, potassium, magnesium, phosphorus, zinc, and copper in the beverage made from roasted red roselle seeds, while iron and manganese were more concentrated in the beverage made from roasted green roselle seeds. A good bioavailability was observed for iron and zinc in the beverage made from roasted red roselle and green roselle seeds, respectively. An unfavourable calcium bioavailability was exhibited by both beverages. The consumption of 500 mL of the studied beverages, which were positively appreciated by the sensory test panel, could cover more than 100% of the Recommended Daily Intake of proteins, energy, zinc, and more than 50% of that of iron, for children up to 3 years old. The consumption of beverages made from roasted roselle seeds could be an efficient and affordable solution to undernutrition in low-income countries.

Growth, profitability, nutritional, and anti-nutritional properties of seven Manihot esculenta Crantz (cassava) varieties as affected by arbuscular mycorrhizal fungi

Despite a range of methods used to promote modern agriculture with several outcomes, food quality and availability problems remain. This work aims to evaluate the effect of AM fungi inoculation on the growth, yield, nutritional, and antinutritional properties of 7 varieties of cassava. Growth characteristics, yields, rentability, nutritional, and antinutritional of tubers of each treatment were determined at harvest. All the cassava varieties used form a symbiosis with AM fungi at various frequencies, with the I090590 variety being the best (61.66 %). The best amount of chlorophyll, carotenoid, and height of plants were recorded at 9 months old. The 96/1414, TME/693 and MD varieties respectively show the best amount of chlorophyll, size, and carotenoids at 9 months old. Following AM fungi inoculation, an increase in the content of chlorophyll, size, and carotenoids was recorded for all the varieties with the best rate attributed respectively to 92/0326, MD, and 92/0326. Tuber yields vary significantly depending on the cassava varieties, with the best (56.16 t/ha) recorded for the I090590 variety. Following inoculation with AM fungi, a significant increase in yields was recorded, with the best ratio (2.7) obtained with the AE variety. The I090590 variety shows the best yield and by then the most profitable. Inoculation with AM fungi leads to a significant increase in the sugar, protein, fibre, and phosphorus content of all cassava varieties, with the best ratios obtained in 96/1414, 01/1797, and I090590 varieties respectively. Similarly, the inoculation of cassava varieties with AM fungi leads to a significant reduction in the content of cyanides, oxalates, and phytates. The best ratio of reduction for cyanide was 1.91 for the MD variety. AM fungi inoculation is an important way to ensure safe, exponential production and high economic profitability of foodstuffs.

Liana attachment to supports leads to profound changes in xylem anatomy and transcriptional profile of cambium and differentiating xylem.

Wood serves crucial functions in plants, yet our understanding of the mechanisms governing the composition, arrangement, and dimensions of its cells remains limited. The abrupt transition from nonlianescent to lianescent xylem in lianas represents an excellent model to address the underlying mechanisms, although consistent triggering factors for this process remain uncertain. In this study we examined how physical support attachment impacts the development of lianescent xylem in Bignonia magnifica (Bignoniaceae), employing a comprehensive approach integrating detailed anatomical analysis with gene expression profiling of cambium and differentiating xylem. Our findings demonstrate that attachment to physical supports triggers the formation of lianescent xylem, leading to increased vessel size, broader vessel distribution, reduced fibre content, and higher potential specific water conductivity than nonlianescent xylem. These shifts in wood anatomy coincide with the downregulation of genes associated with cell division and cell wall biosynthesis, and the upregulation of transcription factors, defense/cell death, and hormone-responsive genes in the lianescent xylem. Our findings provide insights into the regulation of xylem differentiation, driven by response to environmental stimuli. Additionally, they shed light on the mechanisms underlying the adaptation of lianas to climbing.

Mechanical modeling of the petiole-lamina transition zone of peltate leaves

Plant leaves have to deal with various environmental influences. While the mechanical properties of petiole and lamina are generally well studied, only few studies focused on the properties of the transition zone joining petiole and lamina. Especially in peltate leaves, characterised by the attachment of the petiole to the abaxial side of the lamina, the 3D leaf architecture imposes specific mechanical stresses on the petiole and petiole-lamina transition zone. Several principles of internal anatomical organisation have been identified. Since the mechanical characterisation of the transition zone by direct measurements is difficult, we explored the mechanical properties and load-bearing mechanisms by finite-element simulations. We simulate the petiole-lamina transition zone with five different fibre models that were abstracted from CT data. For comparison, three different load cases were defined and tested in the simulation. In the proposed model, the fibres are represented in a smeared sense, where we considered transverse isotropic behavior in elements containing fibres. In a pre-processing step, we determined the fibre content, direction, and dispersion and fed them into our model. The simulations show that initially, matrix and fibres carry the load together. After relaxation of the stresses in the matrix, the fibres carry most of the load. Load dissipation and stiffness differ according to fibre arrangement and depend, among other things, on orientation and cross-linking of the fibres and fibre amount. Even though the presented method is a simplified approach, it is able to show the different load-bearing capacities of the presented fibre arrangements. Statement of significanceIn plant leaves, the petiole-lamina transition zone is an important structural element facilitating water and nutrient transport, as well as load dissipation from the lamina into the petiole. Especially in peltate leaves, the 3D leaf architecture imposes specific mechanical stresses on the petiole-lamina transition zone. This study aims at investigating its mechanical behavior using finite-element simulations. The proposed continuum mechanical anisotropic viscoelastic material model is able to simulate the transition zone under different loads while also considering different fibre arrangements. The simulations highlight the load-bearing mechanisms of different fibre organisations, show the mechanical significance of the petiole-lamina transition zone and can be used in the design of a future biomimetic junction in construction.

Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties

SummaryHealth‐driven innovation is transforming bakery products, particularly with non‐conventional ingredients. This study aimed to produce healthy and technologically acceptable flatbreads, exploring the inclusion (2%) of vegetable powders (black and green olives, orange peel, lemon, tomato, beetroot, carrot, onion, artichoke, spinach, chard, kale and pak choi). Spinach and chard increased the mineral content (1.42 and 1.30 g/ 100 g) respect to control (1.01 g/100 g). Fibre content ranged from 9.33 to 11.18 g/100 g when added onion, chard, pak choi, tomato or artichoke. Beetroot was the most effective changing the colour (ΔE* 43.09), while tomato reduced the hardness (4.06 vs 5.29 N in the control). Lemon and tomato were effective reducing the extent of starch enzymatic hydrolysis by 65% and 34%, respectively. Vegetable powders can be innovative, natural, sustainable and healthy ingredients in the breadmaking of flatbreads. The incorporation of these non‐conventional ingredients opens new opportunities for the bakery industry.

Nutritional Quality of Breakfast Cereals on the French, Belgian and Luxembourg Markets: Which Cereals for Children?

Objective: Analyse the breakfast cereal market to help to help healthcare professionals to guide parents in choosing healthy products for their children. Study design: Observational study of the breakfast cereals available in the biggest supermarkets, discount stores and organic chains in France, Belgium and Luxembourg. Methods: An analysis of nutritional qualities using three indicators: Nutri-Score (initial and modified version), WHO Europe nutrient profile model, and Nova. Results: 645 products were listed; 559 excluding duplicates. A total of 28.8% are marketed to children and make up the group of "children's" cereals, 62.1% of cereals are Muesli, Oats and other cereal flakes (MOCF), and 54.9% are "organic". The study shows that "children's" cereals have a poorer nutritional profile: a higher proportion of Nutri-Score D, higher sugar content, lower fibre content, less conformity with the WHO Europe nutrient profile model and a higher proportion ofultra-processed. On the other hand, MOCF and "organic" products generally have a better nutritional profile: less sugar, more fibre, more Nutri-Score A, less Nutri-Score D and fewer ultra-processed products. Conclusions: Parents should therefore opt for cereals that do not bear any reference to children on the packaging.

Experimental study and finite element analysis on shear performance of high strength steel reinforced ultra-high performance concrete beam

This paper investigates the shear performance of high strength steel reinforced ultra-high (HSSUHPC). Test were carried out on seven beam specimens with the different parameters of web steel ratio, shear-to-span ratio, and steel fibres content in volume. The failure patterns and load-displacement curves were obtained. The bearing capacity, deformation capacity and strain variation laws of UHPC, steel web, stirrups, tensile longitudinal reinforcement and tensile flange of steel were analyzed. The experimental study established the finite element model of the shear performance of HSSRUHPC beams. The results of finite element fit well with the experimental results. Then parametric analysis was carried out. The results showed two shear failure patterns for the HSSRUHPC beam: shear diagonal compression failure and shear-compression failure. The mechanical process of the HSSRUHPC beam could be divided into four stages: the elastic stage, cracking stage, strengthening stage, and failure stage. There were two peak loads for the load-displacement curves. As the steel ratio of the steel web and yield strength of steel increased, the bearing capacity and deformation capacity of the HSSRUHPC beam increased. The shear-to-span ratio had a significant influence on the failure pattern of HSSRUHPC beam, and with the increase of the shear-to-span ratio, the bearing capacity of the HSSRUHPC beam decreased, but the deformation capacity increased. As fibre content increased, the crack resistance and deformation capacity of the HSSRUHPC beam were improved. With the increasing width ratio between the steel flange and beam, the bearing capacity of HSSRUHPC beam increased, but the change range decreased, so it is suggested that the width ratio between the steel flange and beam should not be larger than 0.6. As the stirrup ratio increased, the bearing capacity of the HSSRUHPC beam increased, but the availability of stirrups decreased, so it is suggested the stirrup ratio should not be over 3 %.

Effect of a novel high‐fibre component from quinoa on the properties of bread‐making

SummaryThe study investigates the impact of incorporating a fibre‐rich component derived from quinoa (QFC) into wheat flour on the physicochemical, rheological and bread‐making characteristics. QFC, possessing triple the dietary fibre contents of quinoa grain, increased fibre levels in blends from 4% to 12%. As QFC inclusion increased from 0% to 20%, farinograph water absorption increased from 59.6% to 66.7%, while dough stability decreased from 9.9 to 3.5 min. Amylograph properties exhibited elevated gelatinisation temperature and reduced viscosities with QFC supplementation. Bread hardness surged from 997 to 2800 g with 0%–20% QFC incorporation. Sensory quality remained acceptable up to 15% QFC, beyond which it significantly declined. Additives enhanced bread volume from 2.66 to 3.34 for 15% QFC bread, along with sensory parameters. The QFC‐incorporated bread not only improved nutritional quality but also positioned itself as a viable fibre‐rich alternative in the food industry, promising benefits for health‐conscious consumers.

Advancing Sustainable Nutrition: Enhancing Physical and Nutritional Qualities of Cookies with Apple Pomace Extrudates

Apple pomace is a by-product of the apple processing industry and can be used for various uses such as animal feed, for composting, or to extract valuable compounds such as pectin or antioxidants. In recent years, it has also gained attention as a potential food ingredient due to its fibre content and antioxidant properties. The aim of this study was to examine the effect of three parameters: the percentage of wheat flour replaced by extrudate (5%, 10%, and 15%), the percentage of apple pomace in the extrudate (15%, 30%, and 45% based on the mass of corn grits), and the particle size of the extrudate (<250 µm; 250–1000 µm; 1000–2000 µm) on the properties of cookies, using the Box–Behnken experimental design. The addition of extrudates enriched with apple pomace significantly increased the total fibre and ash content of the cookies. The hydroxymethylfurfural content also increased, but not above the permitted limits (25 mg/kg). The sensory quality was strongly influenced by the particle size, especially the hardness, graininess, and appearance of the cookies. The addition of extrudate led to a darker colour of the cookies and a significant increase in the proportion of red tones, but generally had no negative influence on the acceptability of the cookies and their microbiological stability during the 6-month storage period.

Natural variation in the nutritional composition of African baobab (Adansonia digitata L.) from two ecological sites in Northern Malabar, Kerala, India

Adansonia digitata L., commonly known as the African baobab, is an important plant within the Malvaceae family. It is a highly nutritious forest tree and holds a special place in several African countries. Despite its prevalence in Africa, its presence is very limited in India, and only a few individual plants of this species are reported from different parts of India, including Kerala. This study focuses on the plants growing at Ajanur and Thalassery in the Kasaragod and Kannur districts of Kerala, respectively. This study reports natural variation in phytochemicals, minerals, and the proximate components of its flowers and leaves at these locations. The results of this study show that total carbohydrate (28.79 %), crude fibre (10.76 %), and protein (53.09 %) content was higher in leaves at Ajanur. In contrast, chlorophyll a, b, and carotenoid content were highest in leaves at Thalassery and showed a value of 39.03 mg/g, 16.65 mg/g, and 13.21 mg/g, respectively. The highest quantity of elements viz. Ca, Zn, K, Fe, Cu, Ni, and Cr were reported in leaves from Thalassery, whereas Mg and Mn were abundant in the leaves from Ajanur. Flowers from Ajanur demonstrated a superior nutritional index, while Thalassery leaves exhibited a higher mineral index. Assessment of antioxidant activity indicated the highest DPPH scavenging activity in the leaves from Ajanur (IC50 = 102.57 μg/mL) and the highest ABTS scavenging activity in its flowers from Thalassery (IC50 = 62.74 μg/mL). The differences in nutritional components and antioxidant properties of the baobab from these two ecological sites underscore the role of ecological factors in its natural variation. Although it is an important forest food tree in the African continent, its potential contribution towards food security from the Indian subcontinent remains untapped.

Physical Properties, Nutritional Composition and Sensory Acceptance of Eggless Pumpkin Muffin Prepared using Plant-Based Ingredients

Eggs play a crucial role in the production of muffins by contributing to their moistness and tenderness. However, several issues arise with using eggs in muffin formulation, such as egg allergies and the sustainability of egg supply in the market. Therefore, this study aimed to determine the effect of incorporating plant-based ingredients (chia seeds, flaxseeds and mashed banana) in eggless pumpkin muffin formulations on physical properties, nutritional composition and sensory acceptance. Four samples were prepared as follows: Control (muffin with egg), F1 (muffin with chia seeds), F2 (muffin with flaxseeds) and F3 (muffin with mashed banana). The samples were analysed for batter density, muffin height, texture profile analysis, muffin crumb colour, nutritional composition and sensory preference using a nine-point hedonic scale. Generally, muffins prepared with plant-based ingredients showed a decrease in height (3.97–3.83 cm) and water activity (0.88–0.89) compared to the control muffins (4.37 cm and 0.90, respectively). On the contrary, the batter density of wet batter eggless pumpkin muffins increased compared to those prepared with egg. The replacement of egg with plant-based ingredients resulted in muffins with a harder texture, as indicated by the increased hardness values compared to the control muffin. The use of plant-based ingredients in pumpkin muffin formulations produced muffins with a lighter colour due to the absence of colour pigments in chia seeds, flaxseeds and mashed banana. The inclusion of plant-based ingredients in eggless pumpkin muffin formulations increased the ash, fibre and carbohydrate content while decreasing the fat content. Overall, the preference test revealed that eggless pumpkin muffins prepared using chia seeds (6.93) and mashed banana (7.58) rated higher for overall acceptance attribute as compared to the control pumpkin muffin.

Impact of Cricket and Caterpillar Meal Supplementation on the Nutritional Profile and Consumer Acceptability of Cookies

The quality of cookies produced from wheat flour, cricket, and caterpillar meal blends was evaluated. This was done to examine the effect of adding edible cricket and caterpillar meals on the nutritional and sensory quality of wheat-based cookies. Edible crickets and caterpillars were purchased from local farmers in Benue state, de-gutted, washed, oven-dried, sorted, milled, and sieved to produce their respective meals. The meals were mixed in wheat flour: edible insects ratios of 95:5, 90:10, 85:15 and 80:20 for Cricket and Caterpillar meal blends, respectively. However, samples 100:0 were not mixed and contained 100% wheat flour. The samples were subjected to functional analysis of proximate composition, mineral, vitamin, amino acid profile, physical properties analysis, and sensory attributes evaluation. The result generated from the study was subjected to analysis of variance (ANOVA) and the Duncan multiple range test (DMRT) was used for mean separation at the probability level of significance of 5%. While the protein, fat, ash, crude fibre, and moisture content of the cookies increased with increasing amount of edible insect meal incorporated into the formulation, the carbohydrate content of the cookies decreased significantly (p<0.05). All minerals evaluated in the study (Ca, Zn, K, P, Na, Mg, and Fe) increased with the increase in the amount of edible insect meals in the formulations. An increase in vitamin content was also observed in the cookies, but this increase was insignificant (p>0.05). There was a significant increase in all essential and non-essential amino acid content of the cookies as the level of cricket/caterpillar meal in the formulation increased. The addition of up to 20% of edible cricket/caterpillar meals to wheat flour increased all sensory attributes of the cookies. Cookies fortified with caterpillar meal were found to be more nutritious than those fortified with cricket meal. In general, samples 85:15(85% wheat flour + 15% cricket meal) and 85:15(85% wheat flour + 15% caterpillar meal) contained high nutritional content and recorded the best sensory attributes and therefore were selected as the best blends for a wheat flour+cricket meal and wheat flour+caterpillar meal blends for cookies production.

Effect of Different Levels of Farmyard Manure (FYM) Integrated with Organic Modules on Yield, Quality and Pest Incidence of Okra (Abelmoschus esculentus L. Moench)

The study was conducted during late Kharif season during 2021-22 and 2022-23 at administrative office (PGIHS), Sri Konda Laxman Telangana State Horticultural University, Mulugu, Telangana, India. The experiment was laid out in contrast factorial randomized block design (CFRBD) with two factors i.e., factor-1 consists of three levels of FYM and factor-2 consists of three organic modules and separate control (100% RDF) plot was grown and replicated thrice. The pooled results indicated that, control treatment (100 % RDF-100:50:50 kg NPK/ha) reported highest number of fruits per plant (19.05), highest fruit weight (14.72 g), maximum fruit yield per plant (0.28 kg), maximum fruit yield per hectare (9.52 t/ha) over the other treatments. L1M1 (FYM equivalent to 100 % RDN + organic module-1) registered minimum crude fibre content (7.10%), and maximum chlorophyll content in fresh fruit (1.19 mg/100g). While, minimum mean percent of fruit infestation (6.28%) was reported with control (100% RDF-100:50:50kg NPK/ha + emamectin benzoate 5%SG @ 70 g/200 lit) and lowest mean population of jassid per leaf (1.08/leaf), was recorded with control (100 % RDF-100:50:50 kg NPK/ha + imidacloprid 17.8 SL @ 100 ml/acre).

Mechanical and microstructure characterisation of 2.5D C/C-SiC composites applied for the brake disc of high-speed train

Carbon fibre reinforced silicon carbide (C/C-SiC) composite materials have attracted increasing attention in brake system of high-speed trains, due to their low density, high specific strength, thermal stability, and frictional wear performance. This study aims to explore the mechanical properties of the 2.5D C/C-SiC composites, in order to characterise its potential application to the friction braking system of high-speed trains. To comprehensively evaluate the mechanical performance of the 2.5D C/C-SiC composites, the chemical vapor infiltration (CVI) method was adopted to prepare novel samples with high densification and low content of residual Si. The mechanical properties and failure mechanisms of the composites were investigated under various loading conditions, including tension, compression, bending, and shear tests. The experimental results indicated that the 2.5D C/C-SiC composites exhibited superior mechanical properties, with average in-plane tensile strength, compressive strength, bending strength, and interlaminar shear strength reaching 127.67 MPa, 326.92 MPa, 355.74 MPa, and 9.77 MPa, respectively, which are 2–8 times higher than the mechanical properties of C/C-SiC composites in existing publications. Under different loading conditions, the composites demonstrated characteristics of ductile fracture, pseudo-plastic compression fracture, pseudo-plastic bending fracture, and brittle shear fracture. Both high fibre content and the formation of SiC structure were advantageous for enhancing the load-bearing performance of C/C-SiC composites. The outstanding mechanical properties of the 2.5D C/C-SiC composite render the brake disc highly resistant to deformation and cracking under high stress, thereby enhancing its durability and establishing it as the ideal material for the next generation of high-speed train brake discs.

Unveiling the impact of short fibre reinforcement and extrusion properties on microstructure of 3D printed polycarbonate composites

In the evolving realm of additive manufacturing, this study investigates the microstructural and mechanical implications of short fibre reinforcement within Polycarbonate (PC) composites fabricated via material extrusion (MEX). The research specifically examines the roles of extrusion temperature, extrusion multiplier and fibre content on void content and fibre alignment, with a focus on their influence on inter-bead strength and overall print quality. Through a combination of high-resolution micro-CT scanning and mechanical testing, the study reveals that an increase in the extrusion multiplier significantly enhances fibre-bridging up to 47 % and inter-bead adhesion up to 237 % depending on the fibre content. It also traces an optimal fibre content threshold that maximizes benefits of fibre bridging, thereby bolstering the mechanical properties of the material. The comprehensive analysis demonstrates that precise control over the extrusion parameters as well as filament quality are crucial for exploiting the full potential of fibre reinforcement in 3D printed structures. This research advances our understanding of MEX in fabricating short fibre-reinforced composites, offering novel insights for tailoring material properties to meet the demands of high-performance applications.

Evaluation of mechanical characteristics of high strength steel fiber reinforced concrete with various concrete strengths

The performance of concrete is robust in compression but lacks tensile strength, making it brittle. Steel fibres are added to enhance concrete properties. These fibres play a crucial role in construction by improving structural performance, preventing cracks, and increasing ductility. The study investigated high-strength steel fibre-reinforced concrete (HSSFRC) with varying concrete strengths. Three high-strength concrete grades (70 MPa, 80 MPa, and 90 MPa) and different water-cement ratios (WCR) (0.25, 0.30, and 0.35) were studied. Hooked-ended 50mm steel fibres were added at content levels of 0.25%, 0.50%, 0.75%, and 1.00%. As steel fibre content increased from 0.25% to 0.75%, the compressive strength (CS) improved by 3.37%, 7.29%, and 10.54%. At the same time, the split tensile strength (STS) increased by 20.86%, 24.07%, and 26.74%. Similarly, the flexural strength (FS) increased by 19.87%, 23.12%, and 25.82% for a WCR of 0.25 in 70 MPa grade of concrete. However, adding 1.0% steel fibre led to decreased mechanical properties. The optimal steel fibre content across all concrete mixes was 0.75%. Mechanical properties weakened with higher WCR (0.25, 0.30, and 0.35). Additionally, regression analysis explored the relationships between CS, STS, and FS in the concrete mixes. The comparison between the test results and the regression analysis was carried out alongside the previous empirical formulas. Remarkably, the empirical formulas exhibited strong alignment with the experimental findings.

Sustainable and strength-enhanced concrete using microbial consortia

The mechanical properties of concrete were examined by using steel fibres and two types of bacteria (Pseudomonas otitidis and Bacillus cereus). These steel fibres and bacteria were incorporated into the concrete mix in proportion to the weight of the cement. To ensure the resilience of microbial consortia incorporated into bio-concrete against the mechanical and chemical stresses encountered during concrete production, these microorganisms should exhibit critical characteristics, including robust alkali resistance and the ability to produce endospores. By employing 16S rRNA gene sequencing, we verified the identity of a group of organisms isolated from fermented lime mortar and curing construction water. Microbiologically induced calcite precipitation (MICP) was confirmed through microstructural analyses using techniques such as scanning electron microscope (SEM) and x-ray diffraction (XRD). The concrete was prepared with optimal concentrations of cultured bacteria (ranging from 103, 105 and 107 cells/ml), and steel fibres were added to the concrete at varying percentages (0%, 1%, 1.5%, and 2%). The optimal steel fibre content was 1.5%, and its strength properties were compared to conventional concrete. Notably, when Pseudomonas otitidis and Bacillus cereus bacteria were added to the traditional and optimal concrete mix, the compressive strength was significantly enhanced compared to the conventional concrete mix.

Prediction of mechanical properties of high strength steel fibre reinforced concrete using linear regression techniques

In this study, researchers investigated the mechanical properties of high-strength steel fiber-reinforced concrete (HSFRC). The experimental study involved evaluating high strength concrete (HSC) using various steel fibre contents (ranging from 0.25% to 2.00%) and different water-cement ratios (WCR) (0.25, 0.30, 0.35, and 0.40). Adding 1.50% steel fibre to HSC led to an increase in compressive strength (CS). Specifically, the CS improved by 13.42% to 15.19% for WCR of 0.25, 0.30, 0.35, and 0.40. Including 1.50% steel fibre enhances split tensile strength (STS). The STS increased by 25.89% to 32.62% for the same WCR. High-strength concrete with 1.50% steel fiber exhibited improved flexural strength (FS). The FS rose 29.00% to 35.07% for the specified water-cement ratios. The study also considered the modulus of elasticity (ME) at 28 days. Interestingly, the strength of HSC decreased as the WCR increased. Lower WCR generally contributed to better mechanical properties. The experimental results were compared with linear regression analysis and existing empirical formulas. The regression analysis demonstrated good agreement with the experimental findings. Overall, the optimal steel fibre content was 1.50% across all WCR, significantly improving mechanical properties. The study provides valuable insights for designing HSC with enhanced performance.

Penggunaan jamur merang (Volvariella volvacea) sebagai bahan peningkat nilai gizi dan organoleptik pada produk nugget

Nugget is a highly nutritious chicken product, especially protein, but lacks fibre. The addition of other ingredients, namely fibre-rich merang mushrooms, is expected to increase the fibre content, which is lacking in nugget products, and maintain the protein nutrition and organoleptics. This study aims to determine the effect of substituting Merang mushroom on the chemical and organoleptic nutritional value of nuggets. This study used RAL with 5 treatments, namely N1 (0% Merang mushroom substitution), N2 (25% Merang mushroom substitution), N3 (50% Merang mushroom substitution), N4 (75% Merang mushroom substitution) and N5 (100% Merang mushroom). The results obtained were analysed with analysis of variance at the 5% level using SPSS 15.0. Significantly different results were tested using the Tukey test. The results showed that the nuggets with Merang mushroom substitution that complied with SNI 6683-2014 and was the best treatment based on chemical quality (moisture content, protein content and crude fibre) and hedonic organoleptic (colour, aroma, taste and texture) was treatment N2 (25% Merang mushroom substitution), which produced 59. 66% moisture content; 9.22% protein content; 17.67% fibre content, with a colour score of 3.75 (criteria like); aroma 3.65 (criteria like); taste 3.30 (criteria somewhat like) and texture 3.60 (criteria like).