Total Ash Content Research Articles

Formulation of aloe vera (Aloe vera (L.) Burm.f.) meat toothpaste and antibacterial activity tests on Streptococcus mutans bacteria

Introduction: Aloe vera (Aloe vera (L.) Burm.f.) is a plant that contains 95% water. The rest is in the form of other active ingredients (essential oils, amino acids, minerals, vitamins, enzymes, and glycoproteins). The type of aloe vera used to make herbal aloe vera is the Barbadensis type, which contains substances for human needs, such as Vitamins A, B1, B2, B6, B12, Vitamin E, and Vitamin C. This plant can also cure diabetes, heart disease, and other diseases. Aloe vera can be formulated into toothpaste preparations because it can improve hygiene and reduce plaque in the mouth. Objective: This study aimed to make a new formulation of (aloe vera (L.) Burm.f.) as a toothpaste preparation and evaluate its antibacterial activity against Streptococcus mutans bacteria. Methods: This study uses an experimental method. In this study, aloe vera was formulated as toothpaste. The physical evaluation carried out included tests for water content, total ash content, water-soluble extract content, ethanol-soluble extract content, acid-insoluble extract content, organoleptic test, oh test, homogeneity test, spreadability test, adhesion test, test viscosity, and foam formation test. Results: Based on the research results, it can be seen that aloe vera flesh has antibacterial activity against Streptococcus mutans bacteria. Conclusion: This research concludes to make a new formulation of (aloe vera (L.) Burm.f.) as a toothpaste preparation and evaluate its antibacterial activity against Streptococcus mutans bacteria.

Physicochemical Characteristics and Antioxidant Activity of Murici Pulps (Byrsonima spp., Malpighiaceae) Sold in the Municipality of Santarém-PA, Brazil

Introduction: Murici is valued by the local population for its healing, anti-inflammatory, and antioxidant properties, which are attributed to its phenolic compounds and ca-rotenoids, although its quality and properties are not well-known. Objective: This research aimed to evaluate the quality of murici pulp (Byrsonima spp.) commercialized in some places of Santarém, Pará, Brazil. Methods: Murici pulp samples were collected in Santarém and Curuá, PA, between October 2022 and January 2023. The samples were packed in plastic containers and stored in a refriger-ated laboratory. Physicochemical analyses included pH, titratable acidity, total soluble solids, ash content, moisture, phenolic compounds, proteins, and sugars, following standard methods. Antioxidant activity was measured using DPPH, ABTS, and FRAP assays. Results: Murici pulp pH ranged from 3.2 to 3.6, all within legal limits, indicating higher acidity suitable for consumption. Titratable acidity ranged from 15.89 to 63.57 meq kg⁻¹, meeting regu-latory standards. Ash content varied from 0.15% to 0.86%, moisture from 75.11% to 83.58%, and phenolic compounds from 2.73 to 3.64 mg GA g⁻¹. Significant statistical differences were observed in all analyses, highlighting the nutritional and antioxidant potential of the pulp. Conclusion: Murici pulp samples showed low sugar and starch concentrations but high total acidity and antioxidant capacity (DPPH, ABTS, and FRAP). pH levels met legal standards, with significant variations due to ripeness and environmental factors. The study underscores murici's health benefits and quality variations influenced by environmental conditions and processing factors. conclusion: There were high values for antioxidant activity, all samples presented a pH value above the minimum value established by the equivalent legislation. In relation to soluble solids, only four samples obtained relatively low results, sugar analyzes demonstrated reduced values.

Assessment of proximate composition, mineral element profile and antioxidant properties of the edible oyster mushroom grown in Bangladesh

Mushrooms have been considered as a therapeutic and nutrient-rich foods in numerous countries for years due to their significant levels of nutritional components, vitamins and antioxidants. This study aimed to assess the nutrient content, mineral profile and antioxidant properties of eight different kinds of oyster mushrooms (Pleurotus sp.) cultivated in Bangladesh. The mushrooms were analyzed for their moisture content, carbohydrates, proteins, fats, fibers, ash, vitamin A, and vitamin C. The mineral profile included sodium, potassium, calcium, and iron, as well as heavy metals. Antioxidant activities were evaluated through various methods, including phenolic, flavonoid and tannin content, total antioxidant activity, and DPPH (2,2-diphenyl-1-picryl-hydrazyl) scavenging capacity. The findings revealed that the mushrooms under investigation were high in carbohydrate (ranges between 45.25 and 63.22 g/100 g), protein (23.48–33.16 g/100 g) and dietary fiber (42.87–52.31 g/100 g). The total ash content was ranged from 7.28 to 9.41 g/100 g and vitamin C content was 0.020–0.416 mg/100 g. Interestingly, all of the mushrooms had a lower fat content (0.91–2.6%). The mineral profile indicated the presence of varying concentrations of essential elements. Hazardous heavy metals, such as Cd and Cr were not detected in the mushroom sample, while As and Pb were detected but lower than the tolerance levels. The oyster mushrooms exhibited high levels of phenolic, flavonoid, and tannin contents, as well as significant antioxidant capacity. A methanol extract of the oyster mushrooms exhibited scavenging activity against DPPH in a dose dependent manner with the highest capacity (75.4%) obtained at a concentration of 0.2 mg/ml. Our result suggests that these studied oyster mushrooms could be a good source of nutrition and antioxidants, which could be used as functional foods.

Quality attributes and antioxidant activity of stirred yoghurt fortified with some nano-fruit waste powders

Agro-industrial wastes have emerged as a significant source of bioactive compounds. Therefore, this study was conducted to evaluate the feasibility of using nano-powders of some fruit wastes, namely; apricot (Prunus sp.) and peach (Prunus persica L. Batsch) kernels, watermelon (Citrullus lanatus) rind and banana (Musa spp.) peel as functional ingredients (0.5%) in stirred yoghurt, as well as their effect on the antioxidant activity, quality characteristics, viability of yoghurt starter culture and sensory attributes. Results revealed that the fortification process significantly (P < 0.05) elevated the total solids, fat, protein and ash contents, especially with apricot and peach kernels (AK and PK), which distinctly increased fat by average values of 3.46 and 3.40%, and protein by 3.70 and 3.68% during storage compared to control (3.12 and 3.57%), respectively. The addition of watermelon rind (WMR) increased the titratable acidity (0.97%) and viscosity (463.59 cP) with a significant reduction of syneresis (16.38%), increased the total viable count of starter culture, acetaldehyde and diacetyl contents (167.10 and 18.82 mg/100 g) in yoghurt, followed by banana peel (BP). Stirred yoghurt fortified with BP nano-powder had the highest total phenolic content (20.96 mg gallic acid/g) and DPPH scavenging activity (31.93%) as average values during storage compared to the other nano-fruit wastes. Sensory attributes of stirred yoghurt were improved with the addition of WMR and BP during storage periods, compared to those fortified with AK and PK. All the nano-powders of the studied fruit wastes constitute excellent raw materials for the development of novel functional stirred yoghurt.

Effect of fruit pulp and sugar concentration on the physicochemical, phytochemical and sensory characteristics of star fruit (Averrhoa carambola) leather

Starfruit is an underutilized fruit and is rich in vitamin C. Fruit leather from starfruit was prepared in this study and analyses of its physicochemical, phytochemical, and sensory characteristics were performed. Five samples named A, B, C, D and E were prepared with different proportions of fruit pulp:sugar of 70:30, 75:25, 80:20, 85:15 and 90:10, respectively. All the prepared samples were subjected to analyses. Phytochemical contents were found to increase with increasing fruit pulp proportion, thus sample E (90:10) was found to be the best in terms of phytochemical content. Similarly, product sample C (80:20) was scored the highest by the panelist in terms of sensory aspect. The best product sample C had total soluble solids (TSS) of 31 ± 2 °Bx, total ash content of 2.482 ± 0.001 %, acid insoluble ash of 1.0013 ± 0.002 %, crude protein of 0.5902 ± 0.004 %, crude fat of 0.3514 ± 0.003 %, crude fiber of 0.8991 ± 0.003 %, carbohydrate of 95.67 ± 0.04 %, vitamin C of 24.24 ± 0.1 mg/100g, total energy of 338.11 ± 0.04 Kcal/100 g, total phenolic content (TPC) of 6.105 ± 0.001 mg GAE/g of dry extract, total flavonoid content (TFC) of 1.125 ± 0.002 mg QE/g of dry extract and DPPH scavenging activity of 27.268 ± 0.001 %. Panelists responded favorably to the prepared product samples.

Stability characterizations of feed-based bivalent vaccine containing inactivated Streptococcus agalactiae and Aeromonas hydrophila against streptococcosis and Aeromonas infections in red hybrid tilapia (Oreochromis sp.).

Feed-based bivalent vaccine (FBBV) containing killed whole organism (KWO) of Streptococcus agalactiae and Aeromonas hydrophila with 10% palm oil was previously proved to improve red hybrid tilapia's (Oreochromis sp.) immunity against streptococcosis and Aeromonas infections. This study characterized the FBBV's stability following the preparatory process and storage. The FBBV was prepared, and the KWO's stability was determined microscopically and molecularly. The efficacy of FBBV stored at room temperature (25 ± 2°C) for 0, 30 and 60 days was investigated in red hybrid tilapia. The results indicated the addition of palm oil was not affecting the KWO's structure and helping in the FBBV's pelletization. In 1g of FBBV contained 1.5 × 109 CFU/g of S. agalactiae and 4.9 × 109 CFU/g of A. hydrophila, respectively, even after 60 days of storage at room temperature. The KWO's structure in FBBV was not affected following in vitro acidic tolerance analysis, as noted from light and electron microscopies. The FBBV's carbohydrate, energy, moisture, total protein and total ash contents remained stable at 95% after 60 days of storage at room temperature, while the KWO's concentration was slightly reduced to 83.3% for S. agalactiae (1.25 × 109 CFU/g) and 80.6% for A. hydrophila (3.85 × 109 CFU/g), respectively. Fish vaccinated with FBBV that was stored for 0, 30 and 60 days did not show any significant differences (p ≥ 0.05) in the relative percent survival when challenged with pathogenic Streptococcus spp. and Aeromonas spp. These findings suggested that the FBBV is a stable vaccine, which underscores its potential application as aquatic vaccines in aquaculture.

Comparative Study of the Phytonutrients Contents of Three Plants Grown as Vegetables in Burkina Faso

Diets with a high proportion of plants are nutritionally challenging. These food and generally medicinal plants certainly contribute to reducing hunger and mortality from diet-related diseases worldwide. The aim of this study is to assess the nutritional potential of &amp;lt;i&amp;gt;Cleome gynandra&amp;lt;/i&amp;gt;, &amp;lt;i&amp;gt;Hibiscus sabdariffa&amp;lt;/i&amp;gt; and &amp;lt;i&amp;gt;Corchorus olitorius&amp;lt;/i&amp;gt;, three food plants widely consumed in Burkina Faso. The phytonutrient content of these three plants was assessed on a comparative basis. The parameters investigated in this study were: total ash and mineral content, total protein and carbohydrate content, total lipid content, vitamin C and provitamin A content. The results show that &amp;lt;i&amp;gt;Cleome gynandra&amp;lt;/i&amp;gt; had the highest protein content at 160.6 ± 0.32 mg EBSA/g. Lipid levels were relatively close for all three leafy vegetables. They ranged from 3.36% to 4.35%, with the highest content obtained with &amp;lt;i&amp;gt;Corchorus olitorius&amp;lt;/i&amp;gt;. Carbohydrate content values ranged from 0.05 to 0.15 mg/mg Glucose equivalent. The highest value was found in &amp;lt;i&amp;gt;Hibiscus sabdariffa&amp;lt;/i&amp;gt; (0.15 Glucose equivalent mg/mg). The vitamin C contents of these three plants are relatively close, with the highest vitamin C content obtained with &amp;lt;i&amp;gt;Corchorus olitorius&amp;lt;/i&amp;gt; (1.91±1.9 ug/mg). Provitamin A levels varied from 0.196 to 0.312 betac equivalent mg/g ES. The highest content was obtained with &amp;lt;i&amp;gt;Cleome gynandra&amp;lt;/i&amp;gt;. Zinc, Calcium, Potassium, Iron, Magnesium and Sodium are also present in all three plants, with varying levels. &amp;lt;i&amp;gt;Cleome gynandra&amp;lt;/i&amp;gt; stands out with higher levels of Zinc (59.79 mg/kg), Calcium (9517.5 mg/kg), Potassium (5817.5 mg/kg) and Iron (212.1 mg/kg). These different values justify &amp;lt;i&amp;gt;cleome gylandra&amp;lt;/i&amp;gt;&amp;apos;s highest total ash content. These edible plants are therefore rich in phytonutrients, and their consumption could help ensure good health and prevent various chronic diseases.

Evaluation of Soumbara (Parkia biglobosa) Quality During Storage Using Mid-Infrared Spectroscopy and Physicochemical Methods

The fermented seed of néré (Parkia biglobosa), known as Soumbara, is a condiment widely consumed by the population in West Africa and Guinea in particular. The present study aims to use physicochemical, colorimetric methods and mid-infrared (MIR) spectroscopy to evaluate the evolution of the quality of Soumbara during storage (30 days). Thus, 5 kg of Soumbara were taken, subdivided into 7 batches of samples, and analysed every 5 days for 30 days. Physicochemical analyses (water activity, moisture, proteins, and total ash) would show that the storage duration induced a variation during storage; for example, the total ash contents on days 1, 5, 10, 15, 20, 25 and 30 are respectively 3.96 ± 0.25, 3.89 ± 0.43, 3.97 ± 0, 23, 3.99 ± 0.12, 4.54 ± 0.14, 4.57 ± 0.2 and 4.8 ± 0.21%. During the first 15 days of storage, no significant differences (p &lt; 0.05) were observed between samples. The colorimetric measurements showed that the storage duration did not significantly affect the values of a* and b*, except the L* value which decreased significantly (p&lt;0.05) (42.16 ± 0.015 on day 1 to 40.02 ± 0.015 on day 30). Applying statistical methods to mid-infrared spectroscopy allowed a clear distinction between the Soumbara samples during storage for 30 days. The partial least squares regression (PLSR) applied to MIR spectra made it possible to predict water, moisture and protein activity levels, since R2 greater than 0.99 were obtained. The results demonstrated that mid-infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool to assess and monitor the quality of Soumbara during storage.

Comparative study on productivity of Hybrid Napier CO3 and CO4 with the application of organic and inorganic fertilizers

The present study aimed to assess the growth parameters, herbage yield and chemical composition of CO3 and CO4 (Pennisetum perpureum X Pennisetum americarnum) at the Livestock farm Eastern University, Sri Lanka from July to September 2018. Four different treatments; inorganic fertilizer 100%, Organic fertilizer 100%, Control and Inorganic+Organic fertilizer 1:1 (weight basis). Plant height, leaf length, number of tillers per clump, leaf area, yield and total ash content were measured at two-week intervals from the 4th week up to the 8th week and data were subjected to Analysis of Variance (ANOVA). The means were separated using Duncan’s multiple range test at 0.05 significance level. Results indicated that the productivity of CO3 is superior to CO4 in terms of growth and yield under (T4) CO3 with 1:1 mixture of inorganic and organic fertilizer. The highest (p&lt;0.05) fresh matter yield of 18.07 t/ha, with a dry matter yield of 3.83 t/ha was recorded in the sole application of inorganic fertilizer. A similar yield was obtained in CO3 with the 1:1 inorganic and organic fertilizer mixture. CO3 showed the highest total ash content (18.44%) on dry matter basis. Hence, farmers can save half of the cost of inorganic fertilizer by using farmyard manure along with half of the recommended dose of inorganic fertilizer for fodder cultivation

Phytochemical Analysis and In Vitro Evaluation of Antidiabetic Potential of Banana Bract Lehya

Banana Bract Lehya, a traditional Ayurvedic formulation, has gained recognition for its potential therapeutic applications. This study aimed to prepare and evaluate the physicochemical properties and biological activities of Banana Bract Lehya. The lehya was prepared using banana bract powder (Musa paradisiaca), jaggery, tamarind, and a blend of spices including cumin, ajwain, ginger, fennel, and black pepper. Phytochemical screening revealed the presence of various bioactive compounds, with high concentrations of flavonoids and phenolic compounds, and moderate levels of tannins and terpenoids. Physicochemical analysis showed a pH of 6.20, loss on drying of 70%, total ash content of 3.2%, and total solid content of 96%. Organoleptic evaluation indicated a light brown and black color, pungent and spicy taste, and jelly-like texture. The total phenolic content was 78.5 ± 3.2 mg GAE/g, while the total flavonoid content was 42.3 ± 2.1 mg QE/g. Antioxidant activity, assessed by DPPH free radical scavenging assay, showed an IC50 value of 127.6 ± 5.4 μg/mL, compared to ascorbic acid's 23.8 ± 1.2 μg/mL. Glucose adsorption capacity increased with rising glucose concentration, suggesting potential anti-diabetic effects. The lehya exhibited concentration-dependent inhibition of α-amylase and α-glucosidase enzymes, with IC50 values of 156.3 ± 7.2 μg/mL and 143.7 ± 6.5 μg/mL, respectively, compared to acarbose's 83.2 ± 3.8 μg/mL and 95.6 ± 4.1 μg/mL. These findings provide valuable insights into the composition, physicochemical properties, and potential health benefits of Banana Bract Lehya.

Macroscale properties and atomic-scale mechanisms of ash removal in low-temperature hydrothermal carbonization

Biogenic ash is a significant impediment to the utilization of agricultural residues in biofuel production. Such challenge can be addressed by various treatments, as demonstrated in this study on the experimental and computational mechanisms involved in the hydrothermal treatment (HT) of wheat straw. A combination of classical (all-atom) molecular dynamics simulations of cellulose carrying silica and calcium species, along with first principles quantum chemical calculations, indicates the dissociation of inorganics from the cellulose with increased HT temperature. This observation is confirmed by experimental evidence of effective ash removal by HT, showing at least 50% removal of sulfur, chlorine, potassium, and calcium, and 12.5% of silica, leading to a reduced total ash content (from 6.7% to 4.2%).Changes in structural features upon HT, such as surface cellular structure and porosity, were revealed, accompanied by an increased specific surface area (from 1.17 to 6.34 m2/g). Our simulations suggest that silica binds tightly to the hydrophobic face of cellulose at room temperature, but HT significantly reduces the binding free energy of association with both hydrophobic and hydrophilic surfaces. Most significantly, ash removal leads to an increased calorific value, rising from approximately 16 MJ/kg to about 19 MJ/kg, along with improved thermal behavior. The improved integration combustion index parameter S indicates that the combustion properties improve with ash removal efficiency. The proposed atomic-level mechanism behind the observed removal of inorganics during mild HT underscores the potential of such treatment in producing energy-dense wheat straw, a widely available agricultural residue.

The Effectiveness of Sunscreen Cream with Ethanol Extract of Sungkai Leaves (Peronema canescens Jack)

Sungkai (Peronema canescens Jack) (PCL) contains flavonoid compounds that can absorb UV light therefore having the potential to be developed as a raw material for cosmetics that functions as a sunscreen. The research aims to formulate PCL extract into a sunscreen cream. Sungkai leaves are macerated using 96% ethanol solvent. Specific and non-specific parameter tests were carried out on the extract as well as antioxidant tests using the DPPH method and SPF tests using the Mansur method. The results of this research showed that 96% ethanol extract of PCL had a blackish-green color, pH 5.25; the ethanol and water-soluble essence levels were 6.25% and 5.17%. The water content obtained is 27.4%; drying shrinkage is 0.46%; total ash content is 0.12% and acid insoluble ash content is 0.1%. The antioxidant value obtained was 35.06 ppm. Three cream formulations were prepared (FI of 0.1753%, FII of 0.3506%, and FIII of 0.5259%) and evaluated for organoleptic, homogeneity, cream type, viscosity, pH, particle size, and spreadability tests for one month at 25℃ and 40℃. The organoleptic test results of the cream have a soft texture, with varying colors; light green (FI), green (FII), and dark green (FIII) color. Other evaluation test results show that the cream has a pH of 5.16 - 6.73, a spreadability of 6.47 - 8.07 cm, a viscosity of 15466.67 - 38933.33 cPs, a particle size of 9.88 - 16.17 µm and an SPF of 17.68 (FI), 27.46 (FII), and 33.64 (FIII) with ultra protection on all three. PCL extract after being formulated into creams shows high SPF activity with F3 as the best formula. PCL extract can be formulated into a cream form that meets physical and chemical quality parameters.

Determination of the effects of novel paraprobiotic supplement of Lactobacillus plantarum on soy dairy-free beverage by physicochemical, antioxidant, sensory analyses, and Raman spectroscopy technique.

Paraprobiotics are inactivated microbial cells that improve the health status of consumers when taken in adequate doses. They can be used instead of probiotics to eliminate disadvantages such as instability in production and storage difficulties. They can also be an alternative nutritional supplement for individuals sensitive to fermented products. In this study, a paraprobiotic supplement obtained from Lactobacillus plantarum was added to a soy dairy-free beverage at two concentrations of 108 and 109 CFU/mL. Then, total soluble solids, pH, color, titratable acidity, antioxidant activity, and total phenolic content of the beverage were measured, and sensory analysis was also performed. The results indicate that paraprobiotic addition significantly increased (p<0.05) the antioxidant activity (75.44±0.23µmol TE/g sample), total phenolic content (834.32±6.69mg GAE/g), protein (3.28±0.18%), fat (2.35±0.06), and ash content (0.57±0.08). These results were also validated using the Raman spectroscopy technique. The paraprobiotic-supplemented soy dairy-free beverage had the highest taste and overall impression values. Since the parabiotic addition did not affect the physicochemical properties of the beverage, manufacturers can develop commercial products containing paraprobiotics without altering the production process. PRACTICAL APPLICATION: Paraprobiotics provide an alternative for individuals sensitive to fermented products but still desire the health benefits of probiotics. They additionally provide practical and technological advantages, including a longer shelf life without a need for a cold chain to preserve the viability and stability of microorganisms. The results of this study can be a reference for the industry to develop food products containing paraprobiotics with increased antioxidative and nutritional properties.

Determination of specific and non-specific standardization parameters for ethanol extract of purple leaves (Graptophyllum pictum (L) Griff )

Purple leaves are a traditional medicine that is widely used by people in West Java, Maluku and Papua. Empirically, purple leaves are usually used to treat wounds, liver swelling, and treat gallstones. The aim of this research is to establish standardization of specific parameters (organoleptic and chemical content) and non-specific parameters (ash content, water content, drying loss, heavy metal contamination, yeast mold number (AKK), microbial contamination/Total Plate Number (ALT)) as well as antioxidant on purple leaf plants (Graptophyllum pictum (L) Griff). The results showed that the specific parameters of the organoleptic properties of the 96% ethanol extract of purple leaves ( Graptophyllum pictum (L) Griff ) namely black in color , shaped like paste, has a distinctive purple leaf odor and a bitter taste. The results of the phytochemical screening of 96% ethanol extract of cherry leaves contain alkaloids, flavonoids and tannins . However, the saponin test was negative for containing saponin. The non-specific parameters of 96% ethanol extract of cherry leaves are water content of 5.96 % , total ash content of 16.8570 %, drying loss of 17.26 %, heavy metals As and Cd were not detected in Pb of 0, 1236 mg/kg, microbial contamination (Alt) and yeast mold numbers (Akk) were not found in colonies. Based on standardization testing of non-specific parameters, purple leaf simplicia meets the simplicia quality standards

Physicochemical and Color Changes During Fruit Ripening in Pepper Species (C. annuum L., C. baccatum L., and C. chinense Jacq.) Exposed to Salt Stress

This study examines the impact of salt stress on the physicochemical and color characteristics of three pepper species (Capsicum annuum L., Capsicum baccatum L., and Capsicum chinense Jacq.) at different ripening periods. Peppers were exposed to 0 mM, 50 mM, and 100 mM NaCl during the green, breaking, and red ripening periods. The results showed that salt stress significantly influenced moisture content, total ash, pH, titratable acidity, water activity, and color parameters. C. chinense had the highest moisture content and water activity, while C. annuum demonstrated a higher total ash content and pigment density (ASTA value). As fruits ripened, moisture content decreased, and total ash content increased. Salt stress caused reductions in water activity, pH, and titratable acidity, with high salt concentrations leading to increased water loss and a decline in fruit quality. Furthermore, salt stress reduced color parameters and ASTA values, indicating suppressed carotenoid pigment synthesis. The study highlights the importance of developing salt-tolerant pepper varieties, as salt stress negatively impacts the physiological and biochemical quality of peppers. These findings suggest that appropriate agronomic strategies and careful environmental monitoring are essential for sustainable pepper production, particularly in areas with saline soils. The results provide valuable insights into the mechanisms through which salt stress affects pepper fruit quality and suggest avenues for improving crop resilience.

Assessment of the Suitability of Flour Obtained from Mountain Rye Grain Milling and the Method of Dough Fermentation for the Production of Rye Bread.

Currently, there is an increase in consumer interest in food produced from raw materials from organic farming, which has an impact on the greater attention paid to the possibility of increasing the cultivation of old cereal species. One of the cereals that is suitable for these trends is mountain rye, which is a premise for undertaking research on the usefulness of this cereal grain in food production. Therefore, the aim of the study was to compare the baking value of flour with different milling yields obtained from milling mountain rye grain. The research material consisted of rye grain (Secale montanum Guss.), which was milled, and 6 different rye flours were obtained. The flour was tested for selected quality parameters such as moisture, crude protein content, total ash content, and acidity. Doughs were prepared and fermented using a single-phase method carried out in two different variants, with or without the addition of lactic acid. The obtained rye breads were quality assessed and subjected to organoleptic and consumer evaluations. The use of the fermentation method with dough acidification with lactic acid allowed us to obtain breads with a better specific volume and acidity compared to those obtained from dough without acidification. Breads baked from dough prepared using the method of non-acidification with lactic acid had better porosity of the crumb. In the quality classification, breads made from low-extract flour turned out to be the best, and breads baked from dough made using the non-lactic acid acidification method were more generally accepted by panelists. As confirmed by research, mountain rye grain is a raw material for the production of flour with good baking value, which depends on the preparation of the grain and milling method. The quality of rye bread made from mountain rye flour depends on the flour yield, the baking value of the flour, and the method used for dough fermentation for bread baking.

Insights about the use wood waste from the neotropical Amazonian for the generation of renewable energy

The abundance and availability of wood waste in the Amazon region pose a great challenge in terms of their use, such as to generate clean and renewable energy. The use of blends of the most different species constitutes a challenge in view of the energetic characteristics that are unknown for the replacement of fossil fuels. Thus, the objective of this study was to investigate the energy potential of wood waste from Amazonian species (Dinizia excelsa and from Manilkara elata, commonly used as lumber) as a way to support the generation of clean and sustainable energy. The wood waste of two Amazonian species were collected during the mechanical processing of logs; the sawdust of Eucalyptus spp. was collected in a biomass company. The contents of total extractives, total lignin, ash, moisture, bulk density, calorific value and energy density were investigated in different blends of residual biomass. The Dinizia excelsa species stood out for presenting higher values of extractives, total lignin, calorific value and energy density. The waste of Amazonian species showed satisfactory characteristics for energy use, which encourages the use of this biomass from wood processing. In addition, forest biomass waste enable the production of various compacted solid fuels, such as pellets and briquettes.

Utilization of Different Preservatives (Cloves and White Pepper) for Extending of Shelf Live and Nutritional Value of Tiger Nut Milk (Kunun Aya)

Tiger nut milk (Kunun aya) is a traditional beverage and its non-alcoholic widely consumed in Northern part of Nigeria. The beverage was prepared from tiger nut with addition of spices such as cloves, and white pepper at different concentration in order to find its natural preservatives, so as to be preserve for a longer period using natural material so as to find if its shelf life and nutritional content will be maintained. The samples were stored at 4o c for 2 days and the effects of those spices on their proximate, microbial and fungal counts were evaluated. Fresh tiger nut and the spices (cloves and white pepper) were purchased form Jalingo central market in Taraba state in the Northeastern part of Nigeria. The tiger nut milk seeds were sorted and all the unwanted materials which may affects the taste and keeping quality of the drink were removed, washed and rinsed with portable water and then soaked for eight hours(8hrs) to soften the fibre and to remove off-flavor. One kilogram of fresh tiger nut was blended four times in to slurry with water. The slurry was pressed using a muslin cloth to recover extract. Two samples of spiced drink were analyzed for total moisture, ash content, crude protein, crude fibre, crude fat, and carbohydrate. Results of the proximate analysis reveal a range of 80.0-89.5% and 79.8- 87.2% and for moisture of tiger nut milk with cloves and white pepper which is higher at tiger nut with cloves. Ash content ranged from 0.3 -0.6 and 0.6-0.8%, both shows no significant difference in both sample B(1g) of tiger nut milk with cloves and white pepper. For crude fat it ranges 2.5-4.8%, and 2.3-4.1%. The crude fibre shows 2.1-3.0 and 2.2-3.2%, then crude protein 3.3-3.7% and 3.0-3.9% and carbohydrate range 1.7-3.9% and 1.9-2.6% of tiger nut milk cloves and white pepper respectively with no significant difference in sample C(2g) and control in tiger nut milk with cloves under carbohydrate content. The bacterial count of tiger nut milk with cloves and white pepper range 1.2×104 -2.7×104 and 1.6×104-3.0×104 respectively. And fungal count 1.5×107 -2.1×107 and 1.8×107 -2.1×107 with no significant difference in sample B(1g) and C(2g) with both have 1.8×107. The study revealed that cloves and white pepper can be served as a natural preservative in tiger nut milk and at the same time maintain its nutritional qualities.

Effect of Pruning and Micronutrient Sprays on Physico-chemical Properties of Ber

An investigation was undertaken to study the effect of pruning height and micronutrients on the physicochemical properties of ber. The experiment was conducted in the farmer’s field at Manikpur area of Bongaigaon district, Assam (26026¢51² North latitude and 90046¢47² East longitude) for two consecutive years. Two types of Thailand ber were exposed to two different pruning heights and eight different micronutrient spray combinations. Results depicted that Roundish ovate reddish type variety performed better. The highest total sugar content (14.91%), TSS/acid ratio (44.07) and ash content (2.66%) were observed at a pruning height of 75 cm. Among micronutrients, borax at 0.5% and zinc sulphate (ZnSO4) at 0.5% in combination proved to be better in terms of total sugar (14.83%) and ash content (2.64%). So, the experiment proved that a pruning height of 75 cm from the ground level and spraying of borax 0.5% and zinc sulphate 0.5% in combination, were better compared to the other treatments.

Pharmacognostic, physicochemical and phytochemical profiles of Euclea divinorum (Ebenaceae)

Background: Euclea divinorum, belonging to the family Ebeneceae, has extensive traditional medicinal use in Africa. However, it lacks sufficient published data on its pharmacognostic, physicochemical, and phytochemical properties. Aims and Objectives: Thus, this study aimed at comprehensively evaluating the pharmacognostic, physicochemical, and phytochemical properties of E. divinorum using established techniques. Materials and Methods: The evaluation included assessing organoleptic properties, macroscopy, and microscopy of leaves, stems, and roots. Various physicochemical parameters, such as loss on drying and extractive values via hot and cold maceration, were determined. Phytochemical screening was also conducted on root aqueous extracts. Results and Conclusion: Results revealed specific characteristics of E. divinorum leaves, including light green coloration, distinct odor, and bitterness. Macroscopic examination highlighted opposite phyllotaxy, simple leaf types with lamina length range of 71.09 - 93.89 mm and a width range of 6.05 - 17.59 mm, obtuse leaf apexes, cuneate leaf bases, entire leaf margins, and smooth leaf surfaces. Venation displayed a reticulate pattern, with the midrib prominently visible on the lower surface. Microscopic analysis of the lower leaf epidermis showed an average of stomatal density of 3.75±0.67, epidermal density of 35.75±2.16 and stomatal index of 10.47±1.11. Microscopic examination of the leaf lamina across the midrib revealed cortical parenchymal cells containing calcium oxalate crystals, lignified xylem, and non-lignified phloem. Stem cross-sections displayed single-layered cells comprising the epidermis, secondary phloem, secondary xylem, and pith. Similar structures were observed in root cross-sections. The plant's moisture content was found to be 44.8±1.962%, with water and alcohol-soluble extractive values of 7.27±0.17 and 1.13±0.05 g/100g, respectively, through cold maceration, and 14.77±0.28 and 11.43±0.39 g/100g, respectively through hot maceration. The total ash content was measured at 3.03± 0.103%. Phytochemical screening detected various compounds, with anthraquinone glycosides, coumarine glycosides, saponin glycosides, flavonoids, proteins, and tannins being abundant. Alkaloids, cardiac glycosides, and steroids were absent. This research contributes to standardizing E. divinorum, aiding in its identification, preventing adulteration, and ensuring therapeutic efficacy.