Content Of Vitamin Research Articles

Antioxidant activity of new varieties spicy-aromatic and essential-oil plants

Spicy-aromatic and essential-oil plants are among the most important food, technical and medicinal plants; their green mass, seeds and essential oils are used in various sectors of the economy. The purpose of the research was to study the indicators of antioxidant activity of the green mass of new varieties of spicy-aromatic and essential-oil plants. The research subjects were new regionalized varieties of oregano, hyssop officinalis, common basil, fine-flowered basil, fragrant onion, multi-tiered onion, fragrant rue, blue fenugreek, large-rhizome geranium and borage. The yield of green mass during flowering phase was studied in field experiments according to generally accepted methods. In laboratory experiments, the content of vitamin C and carotene was studied according to standard methods, content of polyphenolic compounds – according to method of calibration schedule based on a standard substance – rutin. As a result of field and laboratory studies, it has been determined that the yield of the green mass of the studied crops was 125–280 c/ha, vitamin C – 27.0–69.0 mg/100 g, carotene – 7.5–40.7 mg/kg, polyphenol compounds – 9.6–374.2 mg rutin/g. The studied spicy-aromatic and essential-oil plants in terms of antioxidant activity (content of polyphenol compounds) can be grouped into the following series: oregano > large-rhizome geranium > hyssop officinalis > basil > borage > fragrant rue > blue fenugreek > perennial onions. Among the varieties of oregano and hyssop, higher rates of antioxidant activity are noted in varieties with a more intense corolla color (rich pink – in oregano, blue – in hyssop). The results obtained on the yield of marketable products and antioxidant activity make it possible to more fully evaluate spicy-aromatic and essential-oil plants with the prospect of their use in various sectors of the economy, primarily in the development of functional products.

The effects of Trametes versicolor fermented Rosa roxburghii tratt and coix seed quild on the nutrition, sensory characteristics and physical and chemical parameters of yogurt

Trametes versicolor can produce aromatic flavor in growth and development, widely used in food fermentation. This study used a One-Factor-at-a-Time (OFAT) test and response surface analysis to study the optimum fermentation parameters of Rosa roxburghii tratt and coix seed yogurt by Trametes versicolor. The best fermentation process is as follows: skim milk powder 17 %, sucrose content 4 %, Rosa roxburghii tratt and coix seed liquid 36 %, fermentation temperature 39 °C, inoculum 2 %, strain ratio 2:1:1(LB12: BLH1: Q-1), fermentation time 9.5 h. Under this fermentation process, the sensory score was 82.11, the contents of vitamin C, GABA, and total live bacteria in this yogurt were 13.89, 2.58, and 1.02 times higher than in common yogurt. Correlation analyses showed a significant contribution of the leavening agent to the GABA content of yogurt. This study provides a foundation for producing Rosa roxburghii tratt and coix seed yogurt with high sensory and nutritional value.

Influence of ripeness stage on the bioactive compounds’ contents and antioxidant activities of Solanum anguivi Lam. fruits accessions

Solanum anguivi Lam. fruits (SALF) possess bioactive compounds, such as phenolics, alkaloids, saponins, flavonoids, and vitamin C, that are beneficial for preventing oxidative stress-related diseases. It has been documented that ripeness stage influences the nutritional quality of fruits. However, there is limited information on the effect of the ripeness stages (unripe, yellow, orange and red) on the bioactive compounds' contents (BCC) and antioxidant activity (AA) of SALF. We investigated the effect of ripening on the BCC and AA of different SALF accessions. Spectrophotometry was used to determine SALF's total contents of phenolics, flavonoids, saponins, vitamin C, and AA and gravimetry for total alkaloids. The AA was determined as free radical scavenging activity (FRSC) and total antioxidant capacity (TAC). The total phenolics (7.6–22.6 mg gallic acid equivalent/g DW), flavonoids (1.3–4.1 mg quercetin equivalent (QE)/g DW), saponins (44.8–152.5 mg diosgenin equivalent/g DW), vitamin C (2.2–6.4 mg ascorbic acid equivalent/g DW), alkaloids (141.2–296.9 mg/g DW), FRSC (1.5–66.2 %) and TAC (0.1–14.2 mg QE/g DW) significantly differed among the ripeness stages. Fruits in the unripe stage were rich in phenolics, flavonoids, and AA; in the red stage in alkaloids and vitamin C; and in the orange stage, in saponins and flavonoids. The AA had strong positive correlations with total flavonoids and phenolics (r = 0.72 and 0.81, respectively) and a moderate negative correlation with total alkaloids (r = −0.67). Overall, unripe stage fruits had the highest AA and total phenolics and thus may have the highest health-promoting properties. Botanists and farmers may, therefore, focus on harvesting and trading SALF to markets/consumers while still unripe.

Multi-criteria optimization of Cook&Chill processes for network catering establishments

The article presents innovative Cook&Chill technologies, describes the stages of technological production of products. The nature of the technological processes of a catering company is the main factor that determines which types of automated thermal equipment should be used at this enterprise in order to ensure high economic efficiency of its use, facilitate the work of workers engaged in its operation, increase the level of labor automation, the optimization of Cook and Chill processes is shown to be associated with a variety of criteria for choosing the optimal option includes criteria for min deviations from the reference structures: amino acid composition of the product; fatty acid composition; vitamin content; composition of trace elements, as well as criteria for food digestibility, nutritional, biological and energy value of the product. Cook&Chill meets absolutely all the requirements in this regard, allowing you to rationally manage the cost of the product by reducing the cost of producing a dish. The effectiveness of the method has been proven by practical world experience. Cook and Chill technology allows you to increase the yield of batches by three or four times. When preparing dishes, no changes in recipes are required and the current technological standards can be used. Cook and Chill technology can be effectively applied at enterprises with any range of products, up to the widest, and of any capacity. This technology provides for the use of fairly familiar pieces of equipment, such as a convector or microwave oven, air-type intensive cooling systems (blast-chiller) or water-type (tumbler-chiller or turbojet-chiller).

Millets: A Nutritional Powerhouse With Anti-cancer Potential.

Millets are important food crops widely grown by smallholder farmers in the arid and semi-arid regions of the world. Millets are rich in protein, dietary fiber, micronutrients, and have a low glycemic index (GI)and desirable bioactive compounds. Due to their higher nutritional content, millets are popularly known as "nutricereals".Coinciding with the United Nations and the Food and Agriculture Organization's declaration of 2023 as the "International Year of Millets," this reviewunderscores the nutritional value of these grains from the Poaceae family. The consumption of nutricereals is associated with several health benefits including lowering of blood sugar levels (diabetes), controlling blood pressure, and providing protection against thyroid, cardiovascular, and cancer diseases. A review of the literature from PubMed and Google Scholar was done focusing on the health benefits and anti-cancer properties of different millets.Millets have a rich content of macronutrients like carbohydrates and proteins, as well as micronutrients and bioactive compounds, including dietary fibers, essential fatty acids, and phytochemicals. This article exploresmillets' nutritional elements, i.e., macronutrients, micronutrients, and bioactive compounds, and provides insights into the types of carbohydrates present, the prebiotic function of dietary fibers, and millets' low GI. The study identified the mechanisms by which millets may deter cancer growth, focusing on the roles of dietary fibers, plant protease inhibitors, and bioactive peptides.Additionally, it compared the mineral and vitamin content of millets to other common grains, such as rice and wheat, and explored the potential health advantages of millets over other cereal crops. This review systematically investigatedthe health advantages of millets, particularly, their anti-cancer capabilities. Dietary fibers, plant protease inhibitors, and bioactive peptides present in millets have the capacity to induce apoptosis, inhibit cell proliferation, and interact with gut microbiota leading to potential anti-cancer effects. This review also identifiedexisting challenges in the bioavailability and effective delivery of millets' bioactive peptides, advocating for further research to maximize their health benefits.

Fodder beet productivity on irrigated chestnut soils in the Zavolzhye region during foliar treatments with fertilizers based on humic acids

There was studied the effect of fertilizers based on humic acids on fodder beet crops cultivated on irrigated dark chestnut soils of the Engels district of the Saratov region in 2018-2020. The object of research was the Eckendorfskaya yellow variety of fodder beet released in Povolzhye. Fertilizers based on humic acids produced by Life Force Group LLC were used for foliar treatments. On average, over three years, three-time spraying of fodder beet crops with a solution of Reasil micro Amino B (1.0 l/ha per each plant) increased the yield of root crops by 7.2 t/ha (13% of the control). The maximum increase in yields (21 t/ha or 37% of the control) was obtained annually on the option of joint use of Reasil micro Hydro Mix (1.0 l/ha) and Reasil Carb-N-Humik (2.0 l/ha per each plant). Foliar treatments with fertilizers based on humic acids increased the viability of plants for harvesting and increased the average weight of one root crop. At the same time, the content of vitamin C significantly increased in root crops (11% to control) and insignificantly the amount of sugars (3% to control). By increasing the yield, fertilizers based on humic acids significantly increased the removal from the soil of nitrogen, phosphorus, potassium by 89.44 and 138 kg/ha, respectively compared to the control.

Impact of Calcium-Silicon nanoparticles on flower quality and biochemical characteristics of Lilium under salt stress

Lilium plants are one of the most important and widely distributed ornamental crops in the world. However, these plants are also susceptible to salinity, an environmental factor that is one of the main ones worldwide. Salinity negatively affects the development and productivity of plants, in addition to the fact that it can affect the quality of flowers in ornamental crops. The use of nanotechnology can be a useful tool to counteract the negative effects of salinity, since the application of nanoparticles can function as a biostimulant and induce positive responses against different types of abiotic stress. In the present study, the foliar application of two types and concentrations of calcium-silicon nanoparticles (Ca-Si NPs) (500 and 750 mg L−1) in lilium plants grown with or without stress and under saline stress (30 mM NaCl) was evaluated. The differences between both nanoparticles were the size and content of inorganic residues, where CaSi-1 had a size of 23.29 nm and a content of inorganic residues of 62.0 %, while CaSi-2 had a size of 15.29 nm and a content of inorganic residues of 87.0 %. The results showed that salinity affected the quality of the flowers, as well as the biochemical parameters of the plants. In contrast, the application of Ca-Si NPs induced positive effects on flower quality, improved flower size and fresh biomass. Under salt stress conditions, the application of Ca-Si NPs in lilium improved the biochemical parameters, increased the content of chlorophylls (up to 38.1 %), vitamin C (9.4 %), and antioxidant capacity (19.2-23.8 %) in the leaves. Regarding the stress indicators in the leaves, the hydrogen peroxide (H2O2) was not affected by salinity or by the Ca-Si NPs, while the malondialdehyde (MDA) increased by the application of the NPs, however, under saline stress there were no differences. In lilium flowers without salt stress, both H2O2 and MDA increased by the application of Ca-Si NPs, while under salt stress only MDA increased. The use of Ca-Si NPs can be an alternative to counteract the harmful effects of salinity stress in plants.

Microbial cell autofluorescence as a method for measuring the intracellular content of B2 and B6 vitamins.

Vitamins are important organic compound required for the proper functioning of cells and organisms. Vitamins of special industrial and pharmaceutical interests include riboflavin (vitamin B2) and pyridoxine (vitamin B6). Commercial production of those biological compounds has increasingly relied on microorganisms and requires simple methods for detecting and estimating their level of synthesis during the biotechnological process. In the case of yeast, methods based on autofluorescence, i.e. natural fluorescence emitted by several cellular compounds, including vitamins, may be useful. Considering that the intensity of emitted light is proportional to the intracellular concentration of riboflavin and pyridoxine, autofluorescence may be a convenient method for their quantification. In this report, we demonstrate a simple, rapid, and sufficiently trustworthy spectrofluorimetric method for determining the content of vitamins B2 and B6 in yeast cells which consists of cells growing, harvesting, washing, and resuspending in a buffer, and then measuring the emitted visible light using specific wavelength of excitation (λex=340 nm and λem=385 nm for pyridoxine; λex=460 nm and λem=535 nm for riboflavin). The limits of detection (LOD) and quantification (LOQ) estimated through measurements of vitamin fluorescence were below 0.005 μg/ml for riboflavin and below 0.05 μg/ml for pyridoxine, respectively. In turn, the smallest credible cell density for measuring autofluorescence was set at 1×108 yeast cells/ml. The relative level of the cell's autofluorescence can be expressed in mass units by applying proper calculation formulas. A comparison of the autofluorescence-based method with the reference HPLC-UV method shows that autofluorescence measurement can be used in the screening analysis of vitamin content (especially riboflavin) in microbial cells.

Nutrient and Antinutrient Determination of Some Agrowates in Port Harcourt, Rivers State

Studies on the nutrient and antinutrient compositions of some agrowastes in Port Harcourt were carried out in the Department of Plant Science and Biotechnology, Rivers State University. Agrowastes such as sawdust, wood ash and rice bran were selected for this study. Sawdusts from Xylopia aethiopica and Mitragyna ciliata and Rhizophora racemose wood were obtained from Mile II Timber Market Diobu in Port Harcourt while the wood ash was sourced from burnt Rhizophora racemose wood after cooking. Rice bran was obtained from Dilomat Farms and Services Limited in Rivers State University. All selected agrowastes were brought to the Department for further studies. The atomic absorption spectrophotometer methods described by Association of Official Analytical Chemists (AOAC) were used for the determination of proximate, mineral, vitamin and antinutrient contents of these agrowastes. Proximate evaluation revealed rice bran to possess highest values for moisture (11.63±0.15), lipid (7.50±0.10) and carbohydrate (35.63±0.60). Highest values (9.56±0.03) for protein, 71.50±0.10 for fibre and 15.00±0.50 for ash were recorded for M. ciliata, X. aethiopica and R. racemose wood ash respectively. Mineral and vitamin assessment revealed wood ash to contain highest calcium, iron, magnesium, phosphorus, potassium and sodium while thiamine (0.23±0.01) was only recorded for rice bran. Antinutrient investigation showed the availability of oxalate, tannin, carotenoid, polyphenol, flavonoid and lignant in all tested agrowastes. However, X. aethiopica recorded highest antinutrient composition compared to other assessed agrowastes. Generally, these agrowastes still possess valuable nutrients and antinutrients that could support other production processes

Nutritional analysis of rice landraces from southern Odisha, India.

Rice landraces conserved by tribal farmers are important for their nutritional richness. Landraces are rich in essential amino acids, vitamins, anthocyanins, and flavonoids useful to cure noncommunicable diseases and metabolic disorders. A study was carried out with 10 rice landraces from the tribal-dominated belt of Southern Odisha to investigate grain nutrition, proximate composition, and vitamin and mineral contents. The protein content of the landraces was higher (>6 g/100 g) and the fat content was lower (<0.6 g/100 g) than popular Indian rice varieties. The mean nutrient content of 10 rice landraces was as follows: protein 6.3 ± 0.313 g/100 g, total dietary fiber 1.6 ± 0.094 g/100 g, fat 0.536 ± 0.008 g/100 g, ash 10.514 ± 6.753%, and total sugar 77.18 ± 2.118 g/100 g. The high genotypic coefficient of variation (GCV) was observed for alkali spreading value (31.11%), capacity of grain hydration (52.705), index of hydration (171.439), moisture (46.343%), and vitamin B2 (23.994%) in rice landraces. Few landraces had superior iron content: Kalamalli (1.49 mg/100 g), Kandulakathi (1.42 mg/100 g), and Dudhamani (1.39 mg/100 g) compared to popular Indian rice varieties. Tikichudi had highest moisture (19%) and fat (0.53 g/100 g) content, which signifies the taste quality of rice. Kanakchudi exhibited the highest fiber content (1.8 g/100 g) and ash content (22.80%). Kalamalli contained higher zinc (0.49 mg/100 g), iron (1.49 mg/100 g), potassium (108.33 mg/100 g), magnesium (78.33 mg/100 g), and phosphorus (125.00 mg/100 g), whereas Muktabali was found to have higher Ca (3.88 mg/100 g) and Baunsidubraj exhibited higher niacin (4.9 mg/100 g). The indigenous landraces Kalamalli, Kandulakathi, and Dudhamani had considerably high iron content, whereas Kalamalli, Baunsidubraj, and Muktabali possessed less phytic acid in comparison with existing varieties and other landraces reported from various states of our country. Landraces Kalamalli, Kanakchudi, Tikichudi, and Muktabali from southern Odisha, India, represented nutritionally better genetic pool for future rice improvement.

The effect of beet curly top virus on growth and phytochemical constituents of coriander (Coriandrum sativum L.)

Leaves and seeds of coriander (Coriandrum sativum L.) are edible and have been used for culinary and medicinal purposes. The present study was conducted to investigate the effect of the beet curly top virus-sever on the physical and chemical properties of coriander leaves. Plants were inoculated at the three-five leaf stage with the infectious clone of the virus, and for mock inoculation, plants were treated with Agrobacterium tumefaciens containing binary vectors without virus sequence. Infected plants had a reduction in height (35 %) and in fresh and dry mass (21 and 30 %) respectively. In addition, in plants with high infestation intensity, flowering stems did not form, and seed production stopped completely. The total content of flavonoids, phenolic, and vitamin C decreased in the leaves of infected plants. The essential oil content did not significantly differ between the two treatments. Analysis of GC and GC–MS showed that the production of alcoholic compounds (33.02–36.03 %) and estragole (11.35–13.27 %) as a phenyl propene compound were reduced in essential oils of infected plants, but terpenoids (3.5–2.13 %) and aldehydes (35.9–40.68 %) were increased in their essential oils. n-tetradecanol, 2E-dodecenal, estragole, 2E-decenal, decanal, dodecanal, tetradecanal, and 2E-decenyl acetate were the main identified essential oil compound in both treatments. Virus infection changed the quality and quantity of chemical compounds; therefore, it is probable that the medicinal and culinary quality of coriander would be affected. Due to these chemical changes and, more importantly, the severe reduction in seed production of infected plants, it is recommended to investigate and evaluate the resistance of commercial cultivars and domestic coriander genotypes to the virus.

Влияние плодово-ягодной добавки на содержание витамина С в йогуртах

In this article provides data research about changes of Vitamin C concentration in fruit and berry yogurts during the storage. Marked that correlation of the sort of fruit and berry supplement with the process of changing vitamin C content is negligible. The type of supplement has almost no effect on the safety of vitamin C during the storage of yoghurts and directly depends on the initial content of vitamin C in supplement. In this regard it was proposed to consider new non-traditional types of supllement with hight content of vitamin C in raw materials

The Content of Bioactive Compounds and Technological Properties of Matcha Green Tea and Its Application in the Design of Functional Beverages.

Matcha is a powdered green tea obtained from the Camellia sinensis L. plant intended for both "hot" and "cold" consumption. It is a rich source of bioactive ingredients, thanks to which it has strong antioxidant properties. In this research, an organoleptic evaluation was carried out, and the physical characteristics (i.e., instrumental color measurement (L*a*b*), water activity, water solubility index (WSI), water holding capacity (WHC) of 10 powdered Matcha green teas, and in the 2.5% Matcha water solutions, pH, °Brix and osmolality were tested. Also, the content of phenolic ingredients, i.e., selected phenolic acids, flavonoids and total polyphenols, was assessed. The content of chlorophyll, vitamin C and antioxidant potential were also examined. Matcha M-4 was used to design two functional model beverages, in the form of ready-to-use powdered drinks, consisting of Matcha green tea, protein preparations, inulin, maltodextrin and sugar. The obtained powdered drink, when dissolved in the preferred liquid (water, milk, juice), is regenerative, high-protein and rich in bioactive ingredients from the Matcha drink, with prebiotic properties derived from the added inulin. The beverage is also characterized by low osmolality. It can be recommended as a regenerating beverage for a wide group of consumers, athletes and people with deficiencies, among others protein, and elderly people, as well as in the prevention and supportive treatment of bone and joint tissue diseases.

Influence of different forms and rates of mineral nitrogen fertilizers on tomato productivity in open field conditions

Tomato is one of the major vegetable crops valued for its high content of various vitamins, organic acids, antioxidants, essential macro- and microelements, and other substances necessary for maintaining normal body functions. Due to its characteristics, tomatoes are widely grown, but there are still "blank spots" in their production technology, especially in fertiliser application. This article presents the experience of using different rates of liquid (KAS-32) and solid (ammonium nitrate) mineral nitrogen fertilisers on the author's tomato varieties in open field conditions. The authors found a significant effect of nitrogen fertilisers on the duration of the main phases of the growing season and the entire period of tomato growth. Specifically, using ammonium nitrate for up to 15 days and KAS-32 for up to 17 days increases the vegetation period. Fertiliser application substantially improves crop structure and increases crop productivity. The difference compared to the control is over 150%, with the maximum effect achieved at increased doses of KAS-32. The maximum yield increase is 45 t/ha in variants with ammonium nitrate and up to 62 t/ha in variants with KAS-32. Under the influence of nitrogen fertiliser application, the content of dry matter increases by 15–20%, total sugar by 76%, and vitamin C by 38%. The most significant effect is achieved using KAS-32, where all quality indicators are 5–10% higher than ammonium nitrate.

Ultra-processed foods, dietary diversity and micronutrient intakes in the Australian population

PurposeThis cross-sectional study aimed to assess the association between ultra-processed foods consumption and dietary diversity and micronutrient intake in Australia.MethodsAs part of the Nutrition and Physical Activity Survey (2011–2012), 12,153 participants aged 2 years and above were recruited and interviewed. Dietary intake data were collected by two 24-h dietary recalls using the Automated Multiple-Pass Method. The NOVA classification system was used to group the food items based on the extent and purpose of industrial food processing. The mean micronutrient contents were calculated for the total diet, and for two diet fractions; one made up entirely of ultra-processed foods (NOVA group 4) and the other consisting of all non-ultra-processed foods (aggregation of NOVA food groups 1 to 3). The mean micronutrient content in the ultra-processed and non-ultra-processed food diet fractions were compared. Dietary diversity was measured using the ten Food Group Indicators (FGI) of the Food and Agriculture Organization and was defined as the sum number of FGIs per individual. Multiple linear regression models were used to assess the association between the quintiles of energy contribution of ultra-processed foods, dietary diversity, and micronutrient intake.ResultsA negative association was found between quintiles of energy contribution of ultra-processed foods and dietary diversity (β = − 0.43; p < 0.001). The overall micronutrient content was lower in the diet fraction dominated by ultra-processed foods compared to the non-ultra-processed food diet fraction in the study population. The dietary contents of vitamins A, E, C, B9, B12, zinc, calcium, iron, magnesium, potassium, and phosphorus were reduced significantly with increased consumption of ultra-processed foods, even after adjustment for sociodemographic factors and dietary diversity.ConclusionThe quintiles of energy contribution of ultra-processed foods were negatively associated with dietary diversity and micronutrient intake in Australia.

DETERMINATION OF WATER-SOLUBLE VITAMINS IN MILK THISTLE FRUITS GROWING NATURALLY IN THE REPUBLIC OF DAGESTAN

The work is devoted to the determination of water-soluble vitamins in the fruits of milk thistle, which grows naturally in some areas of the Republic of Dagestan, differing from each other by natural and climatic conditions: Suleiman Stalsky, Kaitagsky, Magaramkent, Levashinsky and Kulinsky districts. Phenotypic factors (altitude above sea level, soil composition, number of sunny days, precipitation volume, humidity, average daytime temperature, etc.) affected the vitamin composition of milk thistle fruits growing in natural conditions. High-performance liquid chromatography in gradient elution mode was used to determine water-soluble vitamins in milk thistle fruit samples. Nine water-soluble vitamins in milk thistle fruits (ascorbic acid, vitamins B and PP) have been identified and quantified. The variability of the content of water-soluble vitamins in the fruits of wild milk thistle, depending on the growing conditions, has been established. Statistical analysis of the data array on vitamin composition showed the presence of not only significant symbate and asymmetric correlations of the type Y=aX+b (pair correlation coefficient |R|≥0.55), but also close natural correlations (|R|≥0.80) between the content of certain vitamins and individual phenotypic factors.

Effect of different seed priming techniques on endogenous nutrient accumulation and grain vitamin contents in soft and hard wheat species

Effect of different seed priming techniques on endogenous nutrient accumulation and grain vitamin contents in soft and hard wheat species

Assessment and comparison of nutritional qualities of thirty quinoa (Chenopodium quinoa Willd.) seed varieties.

Quinoa (Chenopodium quinoa Willd.) is an ancient crop with perfect nutritional composition and antioxidants substances. However, the current research on the nutritional quality of quinoa is limited to a small number of varieties or a single origin. In this study, we aimed at providing a detailed evaluation of abundant nutrients of quinoa seeds from thirty varieties with different color in different origins, including soluble protein, soluble sugar, amino acid, vitamin, fatty acid and saponin. Results showed that there were significant differences in the contents of γ-aminobutyric acid (6.67-78.67mg/100g DW) and vitamin C (11.675-105.135mg/100g DW) in quinoa seeds. Here, we scored thirty quinoa seeds using a weighted average score system first time and identified four varieties, black quinoa JQ-00145, red quinoa JQ-00125 and two white quinoa JQ-00005/JQ-00077, with superior nutritional quality and oxidation resistance. The results of this study will provide theoretical guidance for consumption of quinoa.

Effect of seedling age and NPK fertilizer on qualitative of Kohlrabi (Brassica oleracea var.gongylodes) grown under drip irrigation system

Field experiment was conducted on Kohlrabi (Brassica oleracea var. gongylodes) ‘White Vienna cv.’ at the Experimental Station of the Department of Horticulture and Landscape, College of Agriculture, Tikrit University, Salah al-Din, Iraq, during the winter season of 2021-2022 under drip irrigation system. This study aimed to investigate the effect of seedling age (45, 60 and 75 days) and different combination of NPK (60:40:0, 70:50:20, 80:60:30, 90:70:40, 100:80:50 and 120:90:50 kg ha-1) on qualitative of kohlrabi plants. The experiment was carried ou according to Randomized Complete Block Design (RCBD) with three replications. The comparison of means was performed by Duncan at a P≤ 0.05 probability level. Results showed that seedling age 45 days increased significantly in the percentages of nitrogen in the leaves, phosphorus and potassium, total dissolved solids (TSS) in knob, content of vitamin C in knob and carbohydrates in the knob which were 3.045%, 0.425%, 3.868%, 6.333%, 0.389 mg ml-1 and 6.204% respectively. On the other hand, using combination fertilizer of NPK at level 120:90:50 kg ha-1, gave significant increment in all studied characteristics. Interaction treatment between seedling age 45 days and combination fertilizer of NPK at 120:90:50 kg ha-1 recorded highest values in all studied characteristics of qualitative for kohlrabi plant except the percentage of nitrogen in leaves. Whereas, seedling age 60 days and combination fertilizer of NPK at 120:90:50 kg ha-1 showed significant superiority in the percentage of nitrogen in leaves 5.533%.

Mempelajari Pembuatan Tepung dari Buah Pepaya sebagai Bahan Baku Makanan

Papaya is one of the fruits that are liked in the community because of it has a sweet taste and rich in vitamin C. In Indonesia papaya is abundant and the price of it is relatively low so that papaya gets wasted easily. Therefore, it is necessary to process the product to extend the shelf life and increase the value-added papaya fruit. Papaya flour is a product of new innovations of flour from the fruit besides papaya flour is food processed products to increase the value-added agricultural produce. In this study used the temperature treatment and type of papaya, with successive research procedures namely taking papaya fruit, peeling, slicing, soaking, drying, grinding, and sieving. The results showed that the temperature of drying can affect the moisture content of papaya flour, color, aroma, and vitamin C. The best quality of papaya flour is at 70°c, which is 23 with the desired color and aroma, resulting in an average water content of 4.9678% and vitamin C content that tends to be higher with a value of 420, 0667 (mg/100g). Drying with papaya type treatment does not significantly affect the moisture content of flour, color, aroma and vitamin C content. Keywords: Aroma, Drying, Flour, Papaya, Vitamin C