Crude Fat Content Research Articles

Freeze-dried pulp and peel from pitahaya (Selenicereus undatus): physicochemical properties and potential source of fructooligosaccharides

The pitahaya Selenicereus undatus is a fruit widely consumed in the Yucatan Peninsula in Mexico, and its cultivation is promising due to its adaptability to adverse climatic conditions, its nutritional quality, and its bioactive compounds. The objective of this work was to determine the physical parameters of the fresh fruit (weights and diameters) and chemical parameters of the pulp (stored at -18 ºC) of pitahaya grown in two locations in the state of Yucatán, as well as to estimate the yield of fructooligosaccharides (FOS) present in freeze-dried pulp and peel flour, using the solid/liquid extraction method. Six physicochemical and six proximal descriptors (in freeze-dried pulp and peel), which were statistically compared using the t-student test, were quantified. The fruits had an average weight of 534.81 and 520.36 g for the pitahaya grown in Kinchil and Yobain, respectively. The peel weight of the fruit from Kinchil was significantly (p < 0.05) higher. The pulp represented between 67 – 72 % of the weight of the fruits. The physicochemical analysis of the fruit pulp indicated that the average total soluble solids/titratable acidity (TSS/TA) ratio was 20.5, and the pH was 3.29. The proximal analysis expressed on a dry basis (% d.b.) showed average values for the pulp of 4.80 % ash, 0.47 % crude fat, 10.42 % crude fiber, and 6.92 % protein; while for the peel 14.20 % ash, 1.39 % crude fat, 22.22 % crude fiber, and 5.31 % protein. The values of crude fiber and total carbohydrates in the peel, as well as the crude fat content in the pulp, were different (p < 0.05) between the locations. The estimated extraction yield of FOS with water was 86.49 g/kg for the freeze-dried pulp and 17.64 g/kg for the freeze-dried peel flour. This fruit exhibited good nutritional properties, and the freeze-dried flour from its peel could be used as supplement rich in dietary fiber and, together with the freeze-dried pulp, could be added to products such as juices, yogurt, and jams, among others, with a potential prebiotic effect due to its fructooligosaccharides content.

Effect of blanching conditions and solar drying on selected nutritional, anti-nutritional and bioactive components of formulated avocado seed powder

Avocado (Persea americana Mill) seeds are mainly considered as waste by-products of avocado fruit processing in many countries, including Tanzania despite their potential health and economic benefits. The present work investigated the effect of hot water blanching and solar drying treatments on nutritional, bioactive, and cyanogenic glycosides of avocado seed samples in an attempt to develop quality avocado seed powders (ASPs) by using solar drying technology. Results showed that total ash, crude protein, crude fiber, total phenolic, proanthocyanidins, and cyanogenic glycosides contents showed a significant reduction in avocado seed powders with respect to increased blanching temperature and time. On the other hand, crude fat and total carotenoids contents, showed a decline with respect to increased temperature only. Blanching treatment at 85 °C for 10 minutes retained a significant amount of total ash (86.9%), crude fat (100%), crude protein (78.8%), crude fiber (91.6%), total carotenoids (43.6%) and total phenol contents (47.0%) in developed avocado seed powder. Cyanogenic glycosides were highly reduced at 95 °C for 20 minutes (81.1%) than at 85 °C for 10 minutes (58.5%). However, the level of cyanogenic glycosides in all avocado seed powders are far below the lethal dose (36 mg/100 g) of hydrocyanic acid. The significant high losses of nutrients and phytochemicals was observed at a blanching treatment of 95 °C for 20 minutes. This could be due to prolonged leaching of soluble compounds to hot water and degradation of heat-sensitive bioactive compounds. The aforementioned results revealed that, different temperatures and times during hot water blanching significantly influence the quality of formulated avocado seed powder. Therefore, hot water blanching treatment at 85 °C for 10 minutes and solar drying technology could be employed to produce a nutrient-rich and palatable avocado seed powder that can find its use in normal food consumption and food processing industries, particularly in low income settings. Key words: Avocado seed, avocado seed powder, solar drying, hot water blanching, utilization

Dried Rice for Alternative Feed as a Waste Management Product for Sustainable Bioeconomy in Rice-Producing Countries

Dried rice, an organic waste recycling product, is made from dried rice leftovers. With a carbohydrate content nearly equivalent to corn but at a lower price, it has potential as an energy-generating feed, especially in poultry farming. The nutrient content and price of dried rice were evaluated to assess its efficiency for animal feed use. Dried rice samples from three areas in East Java, Indonesia, were analyzed for moisture, ash, crude protein, crude fat, and crude fiber content. Additionally, this research assesses the effectiveness of dried rice as a corn substitute in broiler feed by observing its impact on feed intake, average daily gain, feed conversion ratio, and broiler performance index. Proximate analysis showed insignificant differences among treatments, with moisture content ranging 12.45–12.71%, ash content 0.55–1.31%, crude protein 10.34–10.64%, crude fat 0.12–2.48%, and crude fiber from 0.81 to 1.55%. Although all samples were assessed as efficient, products from Lumajang and Pasuruan were preferred for feed production due to their similarity to corn nutrient content. Dried rice costs approximately USD 213–228 per ton, significantly lower than corn. Dried rice production reduces both organic waste and poultry production costs concurrently, serving as a sustainable waste management model in Indonesia and other rice-producing countries, shifting towards a bioeconomy from a linear economy.

Adaptation of Conventional Wheat Flour Mill to Refine Sorghum, Corn, and Cowpea

This study evaluated the refinement of sorghum, corn, and cowpea grains using the processing steps and equipment originally designed for wheat milling that consists of a conventional gradual reduction system. The need to mill these grains resulted from a desire to produce alternative ingredients for developing new fortified blended extruded foods used for food aid programming. Milling of white sorghum grain resulted in a crude protein content of 7.4% (wb) for both whole and coarse-milled flour. The crude protein content in whole fine-milled sorghum was 6.8% (wb), which was significantly lower than that of whole coarse flour at 9.3% (wb). A decrease in the ash content of sorghum flour correlates with the decortication process. However, degermed corn, fine and coarse, had significantly different crude protein content of 6.0 ± 0.2% (wb) and 7.7 ± 0.06% (wb), respectively. Degerming of corn improved the quality of corn flour (fine and coarse) by reducing the crude fat content from 3.3 ± 0.18% (wb) to 1.2 ± 0.02% (wb) and 0.6 ± 0.13% (wb), respectively. This helped increase the starch content from 60.1 ± 0.28% (wb) in raw corn to 74.7 ± 0.93% (wb) and 71.8 ± 0.00% (wb) in degermed fine and coarse corn flour, respectively. Cowpea milling did not produce differences in the milling stream outputs when the crude fat and crude protein were compared. Whole flour from the grains had higher milling yields than decorticated flour. This study demonstrated that a mill dedicated to wheat size reduction can be adapted to refine other grains to high quality.

Reversing the detrimental effects of high stocking density in Oreochromis niloticus juveniles using coenzyme Q10 and l-carnitine dietary supplementation

A 14-week trial was undertaken to examine the effects of coenzyme Q10 (CQ10) and l-carnitine (LC) dietary supplementation, either individually or in combination, on the feed intake, growth, blood biochemistry, immunity, economic viability, and body composition of Nile tilapia fingerlings reared at a high stocking density. The study involved eight groups of 450 tilapia juveniles, with an average weight of 6.083 ± 0.09 g, assigned to different treatments. Two groups were fed a basal diet and stocked at densities of 30 and 60 fish per m3, respectively. The remaining groups were reared at a high stocking density of 60 fish/ m3 and fed diets fortified with LC at 150 mg (G3), LC at 300 mg (G4), CQ10 at 20 mg (G5), CQ10 at 40 mg (G6), LC at 150 mg + CQ10 at 20 mg (G7), or LC at 300 mg + CQ10 at 40 mg (G8) per kg of diet. The findings revealed that high stocking density had an adverse impact on tilapia growth performance. Nevertheless, the inclusion of LC and CQ10 in the diet, whether separately or in combination, significantly improved growth parameters and enhanced survival rates. The G6, G7, and G8 groups showed the most significant improvements in growth and survival. High stocking density resulted in decreased moisture and crude protein content, while LC and CQ10 supplementation increased these components and reduced crude fat and ash content. High stocking density negatively impacted blood metabolites, leading to elevated levels of aspartate aminotransferase, alanine aminotransferase, creatinine, and urea-N, as well as decreased total protein and albumin. However, supplementation with LC and CQ10 effectively alleviated these effects, improving the levels of these parameters. All supplemented groups showed enhanced lysozyme activity and IgM concentration, with the greatest improvements observed in the G6, G7, and G8 groups. Economic analysis indicated that LC and CQ10 supplementation improved final and relative margin, except in the G4 group. In conclusion, the combined supplementation of LC and CQ10 shows promise in enhancing productivity and profitability in tilapia farming under high stocking density conditions, particularly in concrete tanks.

Genotyping-by-Sequencing Analysis Reveals Associations between Agronomic and Oil Traits in Gamma Ray-Derived Mutant Rapeseed (Brassica napus L.).

Rapeseed (Brassica napus L.) holds significant commercial value as one of the leading oil crops, with its agronomic features and oil quality being crucial determinants. In this investigation, 73,226 single nucleotide polymorphisms (SNPs) across 95 rapeseed mutant lines induced by gamma rays, alongside the original cultivar ('Tamra'), using genotyping-by-sequencing (GBS) analysis were examined. This study encompassed gene ontology (GO) analysis and a genomewide association study (GWAS), thereby concentrating on agronomic traits (e.g., plant height, ear length, thousand-seed weight, and seed yield) and oil traits (including fatty acid composition and crude fat content). The GO analysis unveiled a multitude of genes with SNP variations associated with cellular processes, intracellular anatomical structures, and organic cyclic compound binding. Through GWAS, we detected 320 significant SNPs linked to both agronomic (104 SNPs) and oil traits (216 SNPs). Notably, two novel candidate genes, Bna.A05p02350D (SFGH) and Bna.C02p22490D (MDN1), are implicated in thousand-seed weight regulation. Additionally, Bna.C03p14350D (EXO70) and Bna.A09p05630D (PI4Kα1) emerged as novel candidate genes associated with erucic acid and crude fat content, respectively. These findings carry implications for identifying superior genotypes for the development of new cultivars. Association studies offer a cost-effective means of screening mutants and selecting elite rapeseed breeding lines, thereby enhancing the commercial viability of this pivotal oil crop.

Quality evaluation of chicken soup based on entropy weight method and grey correlation degree method

This study aimed to develop an assessment framework for evaluating the quality of different chicken soup variants. Three types of chicken soup, traditional chicken soup (TCS), concentrated chicken soup (CCS), and blended chicken soup (BCS), were prepared and analyzed for various physicochemical parameters, including gross protein content, crude fat content, pH level, solid content, viscosity, and chromatic aberration value. Sensory evaluation was also conducted to assess overall quality. Correlation analysis helped identify three key evaluation indicators: gross protein content, L* value (lightness), and b* value (chromatic aberration). The weight assigned to gross protein content was the highest using the entropy weight method (EWM). Moreover, the grey correlation degree method was comprehensively applied to evaluate the chicken soup's quality. This analysis identified TCS and CCS as varieties with superior overall quality, showing a positive correlation with sensory evaluation, consistent with the results of nuclear magnetic resonance (NMR) used in this paper. These results provide theoretical support for assessing comprehensive quality and selecting chicken soup varieties.

Influence of Soaking, Boiling, Roasting, and Germination on the Composition and Functional Properties of Algerian Chickpea Flour, and the Consumer Acceptability of Chickpea Cheese Analogue

Background: Chickpeas, rich in protein and fiber, are essential in a healthy diet, as the plant-based cheese industry responding to environmental demands. The objectives of current study were dual-folded: to scrutinize the impact of diverse treatments on the physicochemical and functional characteristics of chickpea flour, and to assess the suitability of this chickpea flour as a raw material for the formulation of a plant-based cheese analogue. Methods: Soaking at room temperature for 15 h, boiling for 20 min, roasting at 180 °C for 30 min, and germination for 24 h were utilized for a chickpea variety harvested from Constantine of Algeria in 2021. The effects of these treatments were investigated with regard to the chemical composition and functional features of chickpea flour. Additionally, The suitability of chickpea flour for the development of plant-based cheese analog was ascertained by analyzing its color properties, texture profile, and sensory evaluation. ANOVA (XLSTAT 2014) and Tukey’s pairwise comparison test at the 5% significance level (p<0.05) were applied to perform statistical analysis. Results: All used treatments resulted in significant enhancements (p<0.05) in crude fat content and Emulsifying Capacity, along with significant reductions in swelling and Foaming Capacity, which was notably high in raw chickpea flour with 142.06%. Moreover, roasting reduced significantly moister content and exerted a positive effect on Water Absorption Capacity. However, the remaining chemical composition parameters and functional characteristics failed to reveal significant changes following the applied treatments. In texture profile analysis, chickpea cheese analogs exhibited lower values of hardness and cohesiveness in comparison with the commercial cheese. The chickpea cheese analogues received lower scores compared to the commercial cheese based on the sensory evaluation. Conclusion: Each treatment manifested distinct impacts on the chemical composition and functional properties of raw chickpea flour. Chickpea cheese analogue failed to be well-received by consumers.

Effect of different Nitrogen Levels on Yield and Quality of Forage Sorghum (Sorghum bicolor L. Moench cv. Abusabien)

The present study was conducted at the Experimental Farm of the Department of Crop Science, Faculty of Natural and Environmental Studies, University of Kordofan, Elobeid, Sudan. To evaluate the effect of different nitrogen fertilizer levels on growth, yield and quality of Sorghum forage (Sorghum bicolor L. Moench. cv Abusabien). The treatments consisted of four levels of nitrogen: control, 43, 86 and 120 kg N/ha (0N, 1N, 2N and 3N). The treatments were arranged in a Randomized Complete Block Design (RCBD) with five replications. The parameters measured were: plant population, plant height (cm), number of leaves/plant, fresh weight (ton/ha), dry weight (ton/ha), crude protein (%) content, fat (%) content, fiber (%) content, ash (%) content and carbohydrates (%) content. the results revealed that there were significant differences among the treatments in most characters under study. Nitrogen fertilizer resulted in an increase in growth attributes as well as forage yield. Nitrogen fertilizer dose (120 kg N/ha) produced higher fresh and dry forage at harvest compared to the other treatments. Also the results showed that nitrogen fertilizer significantly increased the percentage (%) content of crude protein, fat, ash and carbohydrates while decreased fiber percentage (%) concentration compared to the control. The treatment 120 kg N/ha (3N) had highest values of protein (13.68), fat (2.04), ash (12.18) (%) content, while the lowest values (9.73, 1.32 and 10.07) % content respectively, were obtained in the control. Then, based on these findings we recommended that to obtain high growth, forage yield and quality from sorghum forage Abu-Sabeen, nitrogen at the level of (120 kg/ha ) should be applied.

Predicting the chemical composition of pet food with hyperspectral imaging

Performing fast analyses to control the nutritional quality of pet food products is of great interest in the pet food industry. The purpose of this study was to test the efficacy of near-infrared hyperspectral imaging (HSI) in determining chemical composition content of cat and dog food, and evaluate the influence of mixed model and characteristic wavelength on the performance of the quantitative model. Seventy cat food and thirty-six dog food samples were characterised using reference methods for moisture, crude protein (CP), crude fat (CF), crude fibre (CFe), crude ash (CA), calcium (Ca) and total phosphorus (TP) content. The Partial Least Squares regression (PLSR) was used to establish the quantitative models that involved the cat food model and mixed model. The characteristic wavelength was selected using a competitive adaptive reweighted-sampling (CARS) algorithm. Results showed that, except for CFe, the performance of the cat food model was similar to the mixed model. When using feature band, the prediction results of the mixed models for CP, CF, moisture, and CFe were optimized with R2p between 0.73 and 0.96 and RPD in the range 2.22–5.20, but the prediction results of TP, CA, and Ca did not meet the actual demand. Optimal quantitative models were used to visualise the sample chemical composition distributions. The results of this study provide theoretical and technical support for the rapid online quality control of pet food.

Physicochemical properties of Capsicum annum (red chilli) and Capsicum frutescens (bird’s eye chilli) seed powder

Capsicum annuum and Capsicum frutescens are the most widely cultivated species in Malaysia. Vegetable processing wastes, such as seeds, have been used as an alternative resource to manage waste and as a food source in the food industry. This research aimed to determine the potential of chilli seed powder as functional ingredient. Following this analysis, the proximate, phytic acid, and mineral were conducted for chemical analysis. Water and oil holding capacity and colour analysis were done for the physical study of chilli seed powder. Results showed that the crude fat, crude fibre, and protein contents were 22.24±0.50 g/100 g, 30.87±1.59 g/100 g and 17.57±0.28 g/100 g for C. annuum seed powder and 17.68±0.44 g/100 g, 24.07±1.57 g/100 g, 16.1±0.48 g/100 g for C. frutescens seed powder, respectively. Both chilli seed powders displayed low amounts of mineral contents, such as calcium (Ca), sodium (Na), magnesium (Mg) and zinc (Zn). In addition, C. frutescens seed powders exhibited phytic acid content (6.03±0.36 g/100 g) and red C. annuum seed powder (8.64±1.96 g/100 g). The low amount of phytic acid in both samples may be due to the low amount of minerals. The L* values of C. frutescens seed powder (68.21±0.35) were significantly higher than that of C. annuum seed powder (66.17±0.35), indicating the lightness in colour of both samples. As the L* value increased, the sample became lighter in colour. Positive a* and b* values led to a yellowish colour. The waterholding capacity (WHC) and oil-holding capacity (OHC) were 2.25±0.38 and 0.87±0.07, for C. annuum seed powder and 1.40±0.55 and 0.43±0.75 for C. frutescens seed powder, respectively. Both powders exhibited low averages of WHC and OHC due to the low amount of protein. Hence, C. annuum and C. frutescens seed powders may be used to improve colour for the development of food products.

Changes in biochemical composition of Ethiopian Coffee arabica with growing region and traditional roasting.

Updating the biochemical composition of coffee beans across the years is necessary. This is important to understand the vulnerability of coffee toward climate adaptation longitudinally. Accordingly, in this study the influence of growing area and traditional roasting on the biochemical composition of five common Ethiopian Arabica coffee beans collected in the harvest year of 2021/22 were investigated. With an average of 11.34 g/100 g, the Hararge and Jimma coffee beans had the highest crude fat content (p < 0.05). The crude protein content of the five varieties was in the range of 13-15 g/100 g, with respective highest and lowest contents in the (Hararge and Nekemte) and (Sidama and Yirgachefe) coffee beans (p < 0.05). The total phenolic content (TPC) of the coffee beans was in the order of Jimma (46.52) > Nekemte (44.55) > Sidama (44.31) > Hararge (39.02) > Yirgachefe (34.25) mg GAE/100 g. The 50% inhibitory concentration (IC50) of ascorbic acid, coffee bean extract from Jimma and Hararge against 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical was 19.86, 20.22 and 20.02 μg/mL, respectively. The respective highest and lowest caffeine concentration was obtained in the Yirgachefe (10.38) and Hararge (7.55 g/100 g) coffee beans (p < 0.05). The Jimma, Sidama, and Nekemte coffee varieties had the highest chlorogenic acid content of 45 g/100 g (p > 0.05); whereas the lowest content was in Hararge coffee (36.78 g/100 g). While the caffeine concentration did not show significant (p > 0.05) difference, with all the coffee beans the roasting has reduced significantly the TPC, trigonelline and mainly the chlorogenic acid (p < 0.05). These data can update the existing facts on biochemical diversity of coffee beans in the country which can be used for evidence based innovations of climate adaptation in predicting the quality of coffee. Further recommendation of optimizing the traditional coffee processing method is supported from this study.

Inactivated lactobacillus plantarum promoted growth performance, intestine health and antioxidant capacity of juvenile largemouth bass, Micropterus salmoides

To evaluate the effects of inactivated Lactobacillus plantarum (LPM) on carnivorous fish, juvenile largemouth bass [initial body mass: (5.62±0.13) g] were fed five isonitrogenous and isoenergetic diets containing 0 (M0), 200 (M1), 400 (M2), 600 (M3), and 800 (M4) mg/kg LPM for 8 weeks. The results showed that in terms of growth, weight gain rate (WGR) and specific growth rate (SGR) showed significant second-order polynomial trend with increasing LPM supplementation. WGR and SGR of the M3 group were significantly increased by 14.18% and 5.62%, respectively, compared with the M0 group. Significant linear and second order polynomial trends were observed for feed conversion ratio (FCR), protein efficiency ratio (PER) and protein deposition rate (PDR) with the increase in dietary LPM. FCR was significantly reduced by 8.9% in the M2 group compared to the M0 group. In terms of intestinal health, intestinal amylase, intestinal villi number, length and width showed significant second order polynomial trends with increasing LPM supplementation. Significant linear and second order polynomial trends were observed for intestinal lipase activity, liver crude fat content with increasing dietary LPM. Dietary LPM supplementation of 600 mg/kg significantly increased the abundance of beneficial bacteria. In terms of antioxidant capacity, with the increase of LPM supplemental level, superoxide dismutase activity, malondialdehyde content of serum and liver, and liver Cu/Zn-SOD, Keap-1 and TGF-β1 mRNA expression levels showed significant linear and second-order polynomial trend, and Nrf2 mRNA expression level showed a significant second-order polynomial trend. Overall, the appropriate level of LPM (400–600 mg/kg) promoted the growth performance and feed utilization of largemouth bass by increasing the abundance of intestinal bacteria, improving the activities of digestive enzymes and antioxidant enzymes, and up-regulating the mRNA expressions of genes related to antioxidants.

Nutritional Quality and Antioxidant Properties of Roselle-Tiger Nut Beverage

Background: A beverage is a liquid prepared from cereals, grains and leaves/calyxes for human consumption. Beverages are classified into alcoholic and non-alcoholic beverages. Objective: The study evaluated the nutritional quality and antioxidant properties of Roselle-tiger nut beverage. Methods: Roselle-tiger nut beverage was produced from the control samples roselle and tiger nut (% v/v) using the ratios 100:0 Roselle beverage, 0:100 tiger nut beverage and 80:20 Roselle-tiger nut beverage. Subsequently, Proximate, mineral, phytochemical compositions, antioxidants properties and sensory properties were determined using established methods. Results: There was an elevation in protein (16.29±2.39a) carbohydrate (11.08±9.59a), crude protein (16.29±2.39a) and ash content (3.09±0.56a) but a decrease in moisture and crude fat content. Also, an increase in Sodium (0.09±0.01b), Zinc (0.21±0.00b) and Copper (0.09±0.00b) content with a decrease in Potassium, Phosphorus, Manganese, Magnesium, Calcium and Iron levels. For phytochemical compositions, an increase in flavonoids (1.73±0.43a), saponins (1.25±0.75a) and alkaloids (1.36±0.13a) contents with a decrease in tannins, oxalates and phytate contents was observed. There was an elevation in free radical scavenging activity (0.36±0.00ab) and ferric reducing power (0.32±0.00c) but a decrease in hydroxyl scavenging activity and metal chelating ability. Sample MNP836 of Roselle-tiger nut beverage was the most preferred by panelists for appearance (8.10), taste (8.24), flavor (8.38), mouth feel (8.38) and overall acceptability (8.48). Conclusion: Substitution of roselle beverage with 20% tiger nut beverage improved the nutritional quality of roselle-tiger nut beverage.

Physicochemical, functional, and antinutritional properties of fermented Bambara groundnut and sorghum flours at different times

This study investigated the effect of fermentation at different times (24 and 48 h) on the proximate composition, physicochemical, antinutritional, and functional properties of fermented Bambara groundnut and sorghum flours. The results showed that fermentation improved the crude protein and crude fibre of the flours, with a decrease in crude fat and ash content. An increase in the mineral contents (potassium, magnesium, phosphorus, zinc, and iron), water absorption capacity, and foam stability were also observed. The oil absorption capacity of the fermented flour samples decreased after 24 h of fermentation, with an increase thereafter. A decrease in foam, emulsification capacity, and antinutritional factors were observed. The redness and yellowness values increased with an increase in fermentation time, while the lightness and total change in colour decreased. In conclusion, this study shows that fermented Bambara groundnut and sorghum flours could be useful ingredients or serve as an alternative for commercial and industrial purposes. Subsequent use of fermented Bambara groundnut and sorghum flours may also help mitigate nutritional issues, particularly in developing nations.

Antibacterial properties of oil extracts of black soldier fly larvae reared on bread waste

Context Farming black soldier fly larvae (BSFL) has become an emerging agricultural sector for upcycling food waste into high-quality protein and oil biomass. Depending on the chemical composition of the food waste, the oil extracted from BSFL can reach high levels of lauric acid, a natural antimicrobial compound. Aims We aimed to evaluate whether feeding a bakery waste-based substrate can enhance the lauric acid synthesis of BSFL. In addition, we aimed to test the antibacterial activity of these BSFL oil extracts against E. coli in vitro. Methods In a 12-day-long feeding trial, we reared BSFL either on a ground corn-based control substrate (n = 6) or a substrate based on bread waste sourced from a local bakery in Hong Kong (n = 6). We studied the growth performance, crude fat and lauric acid content, and agar well-diffusion assay-based antibacterial activity of oil samples extracted from the larvae. Key results The BSFL reared on the bread waste had a higher average weight (P &lt; 0.001) and average daily gain (P &lt; 0.001), similar crude fat content (P = 0.17), and higher lauric acid content (P &lt; 0.001) than did the control larvae. Both oil samples moderately inhibited the growth of E. coli in vitro; the inhibition zones were 1.92 ± 1.0 mm and 1.25 ± 0.75 mm (means ± s.d.) big in the bread waste-based and the control oil samples respectively (P = 0.28). Conclusions Our results indicated that locally sourced bread waste is a suitable substrate for farming BSFL, providing a sustainable alternative for waste management. Implications The inclusion of locally produced BSFL oil as a feed ingredient for the local livestock farming sector might be an avenue not only to achieve circular economy, but also to reduce antimicrobial drug use. However, the effects on animal health and productive performance warrant further in vivo experiments.

Probing the physicochemical impact of musk melon seed oil on mayonnaise

Owing to high consumption and industrial preparation of musk melon products, most of its byproducts are wasted without effective utilization. Musk melon agro-based waste material (seeds and peels) is an excellent source of antioxidants and phytochemicals. The purpose of this study was to improve the oxidative stability of mayonnaise by addition of musk melon seed oil. The study was conducted to check the physicochemical effect of musk melon seed oil in mayonnaise. Proximate analysis of seeds (i.e. moisture, crude fat, crude fiber, crude protein, ash, and carbohydrate content) was performed. Oil was extracted by using the cold press extraction method, and this oil was tested for different physicochemical analyses (i.e., saponification value, iodine number, specific gravity, 2,2-diphenyl-1-picrylhydrazyl [DPPH] value, viscosity, free fatty acid, and color). Physicochemical analysis was done during the storage period of 0, 20, 40, and 60 days, prior to performing sensory evaluation of mayonnaise. Data obtained from this analysis were further analyzed using statistical tools. A decreasing trend was observed for DPPH and peroxide values of mayonnaise with progression of days, thus showing that addition of musk melon seed oil decreased the production of free radicals. Hence, adding 40% musk melon seed oil showed the best result for overcoming the oxidation of mayonnaise and minimizing the production of free radicals. The data obtained from the statistical analysis indicated that the aroma and texture values of treatment T5 were maximum, and the color and flavor of treatments T4 and T5 were high. The overall acceptability of treatment T5 was high in which 40% of musk melon seed oil was used to combat the production of free radicals. In brief, waste material could be used for producing different types of products in the industry, rather than discarding the same, as it lessened the cost and provide a good quantity of nutrients.

Proximate and microbial quality of processed grubs of African palm weevil (&lt;i&gt;Rhynchophorus phoenicis&lt;/i&gt; F., Coleoptera: Curculionidae) sold at Toru-Orua, Bayelsa State, Southern Nigeria

The African palm weevil, Rhynchophorus phoenicis F. (Coleoptera: Curculionidae) constitutes a significant component in diets of the Niger Delta of Nigeria. This study aimed to determine the proximate composition and microbiological quality of processed grubs (steamed, dried, fried and fresh which served as control) purchased from food vendors in Toru-Orua community. Proximate composition determinations followed official methods recommended by the Association of Official and Analytical Chemicals (AOAC), while microbial load was determined by total plate count. Steamed grubs had the highest moisture content of 15% while fresh had the least moisture content of 9.3%. Steamed grubs had the highest ash content of 11.47% while fresh had the least ash content of 4.73%. Fresh grubs had the highest crude protein of 41.75% while fresh had the least crude protein of 30.13%. Steamed grubs had the highest crude fibre content of 18.07% while fresh had the least crude fibre of 13.7%. Steamed and fried grubs had the highest crude fat content of 10.93% while fresh had the least crude fat content of 2.8%. Steamed grubs had the highest moisture content of 28.35% while dried grubs had the least moisture content of 20.66%. The total heterotrophic bacteria count ranged from 8.5 x 102 CFU/g – 3.7 x 106 CFU/g. Fungal count ranged from 2.2 x 102 - 3.4 x 103 CFU/g. The microbial investigations showed Pseudomonas aeruginosa, Escherichia coli and Staphylococcus aureus were the common microorganisms on the grubs. Frequent microbiological quality checks on such ready-to-eat foods, along with public enlightenment campaigns for food vendors is recommended, to guarantee food safety for consumers during processing/handling, storage and consumption.

Effects of harvest height and time on hay yield and quality of some sweet sorghum and sorghum Sudangrass hybrid varieties.

This experiment was conducted in the Research and Application Field of Canakkale Onsekiz Mart University, Faculty of Agriculture, during the 2020 and 2021 summer period. The objective of this experiment was to determine the effects of different harvesting heights on forage yields and crude ash, fat, protein, and carbon and nitrogen content of leaves and stalks of sweet sorghum (SS) and sorghum sudangrass hybrid (SSH) cultivars. Nutri Honey and Nutrima varieties of SSH and the M81-E and Topper-76 varieties of SS were used in this study. The experiment was conducted using the randomized complete block design with four replications. The main plots each included two early and late varieties of SS and SSH cultivars, while the subplots were used to test different harvesting heights (30, 60, 90, 120, 150 cm) and physiological parameters of each crop. The results of this study showed that dry forage yields increased with plant growth, with the amount of forage produced at the end of the growth cycle increasing 172.2% compared to the early growth stages. Carbon (C) content of leaves decreased by 6.5%, nitrogen (N) by 46%, crude protein (CP) by 54%, crude fat (CF) by 34%, while crude ash (CA) content increased by 6% due to the increase in plant height harvest. At the same time, in parallel with the increase in plant height at harvest, the nitrogen content of the stems of the plants decreased by 87%, crude protein by 65%, crude ash by 33% and crude fat by 41%, while the carbon content increased by 4%. As plant height at harvest increased, hay yield increased but nutrient contents of the hay decreased. However, the Nutrima, Nutri Honey and M81-E sorghum cultivars, harvested three times at heights of 90 to 120 cm, are recommended for the highest yield.

Effects of different dietary energy levels on growth performance, meat quality and nutritional composition, rumen fermentation parameters, and rumen microbiota of fattening Angus steers.

This study investigates the effects of varying energy levels in diets on Black Angus steers, focusing on growth performance, muscle composition, rumen microbial community, and their interrelationships. Twenty-seven Black Angus steers, aged approximately 22 months and weighing 520 ± 40 kilograms, were randomly divided into three groups: low-energy (LE), medium-energy (ME), and high-energy (HE). Each group consisted of nine individuals. The steers were fed diets with energy levels of 6.657 MJ/kg (LE), 7.323 MJ/kg (ME), and 7.990 MJ/kg (HE) following a 14-day pre-feeding period, with a subsequent 90-day main experimental phase. After the 90-day feeding period, both the HE and ME groups exhibited significantly higher average daily weight gain (ADG) compared to the LE group (p < 0.05). The feed-to-weight ratios were lower in the HE and ME groups compared to the LE group (p < 0.05). The HE group showed significantly higher crude fat content in the longissimus dorsi muscle compared to the LE group (p < 0.05), with total fatty acid content in the muscle surpassing that in the ME and LE groups (p < 0.05). As dietary energy levels increased, the diversity of the rumen microbial community decreased (p < 0.05), and significant differences in bacterial community structure were observed between the LE and HE groups (p < 0.05). The results suggest that higher dietary energy levels enhance growth performance and alter muscle composition in Black Angus steers, while also influencing the rumen microbial community. This study contributes to understanding optimal dietary strategies for finishing Angus cattle to improve beef quality, economic returns, and the development of standardized production procedures.