Crude Fiber Content Research Articles

The proportion of components in field pea and spring triticale mixtures and harvest stage affect crude fiber content and forage digestibility

The work presents results of a study conducted in 2016–2018 to determine the effect of component share in the mixture and harvest stage on concentration of crude fibre and its fractions as well as digestibility of field pea/spring triticale mixtures. The following two factors were examined in a field experiment: factor I – component share in a mixture: field pea in pure stand 100%, spring triticale in pure stand 100%, field pea 75% + spring triticale 25%, field pea 50% + spring triticale 50%, field pea 25% + spring triticale 75%; factor II – harvest stage: field pea flowering stage (BBCH 65), field pea flat green pod stage (BBCH 79). The concentration of crude fibre and its fractions (NDF, ADF, ADL) were determined in the dry matter in addition to dry matter digestibility and organic matter digestibility. The lowest content of crude fiber and its fractions, among the mixtures, was revealed in the mixture with the share of components of pea and spring triticale 75% + 25% and 50% + 50%, respectively. Harvesting mixtures at a later stage caused an increase in crude fiber content and its fraction in dry matter. The superior dry matter digestibility and organic matter digestibility were found for field pea and field pea/spring triticale mixtures containing 75% + 25% and 50% + 50% of the respective components and harvested at the stage of field pea flowering.

Nutritional, anti-nutritional, and sensory properties of cowpea hull-enriched <em>Gari</em>

In continuous search for solutions to malnutrition, mainly prevalent among the people of developing countries, various views have been expressed regarding the necessity to improve the nutritional quality of indigenous foods such as gari through better processing and enrichment with cheap and readily available plant materials such as cowpea hull. Gari was produced using the traditional method and enriched with freshly produced cowpea hull in dry form to improve the nutritional composition. The objective of this study was to determine the effect of stages of inclusion of cowpea hull on some quality attributes of gari. Factorial design of 2 stages of inclusion (before and after fermentation) with 4 levels (0 %, 3 %, 5 % and 7 %) of cowpea hull treatments and standard methods were used to analyze the enriched gari (EG). The results of the proximate analysis of gari revealed that as inclusion level increases crude fibre, ash and crude protein contents increased in the fermented EG. Enrichment caused a significant (p<0.05) increase in the minerals and the amino acid profile compared to the control while fermentation caused a significant increase in vitamins content of EG. The titratable acidity of the EG may be linked to the increase in amino acid content of the samples, and pH ranged from 3.87 to 3.99. Fermentation of the cowpea hulls with cassava mash significantly enhanced the sensory characteristics and make them acceptable than their unfermented counterpart. Based on the results, it is recommended to enrich gari by incorporating 7% cowpea hull that have undergone fermentation with cassava mash.

Chemical And Organoleptic Quality Of Suction Pudding With Variations In The Type And Concentration Of Carrot Extract (Daucus carota L.)

Carrots are one type of vegetable that is rich in vitamin A. In order to increase carrot consumption, it is necessary to diversify carrot-based preparations, among others, by adding carrots to the pudding suction. This study aims to determine the effect of the interaction of the type and concentration of wotel extract on the chemical and organoleptic quality of lipo pudding as functional food. The research method used is experimental laboratory with Complete Random Design (RAL) research design which is arranged factorially with 2 (two) factors. The first factor is the type of carrot extract, namely boiled carrot extract and fresh carrot extract. The second factor is the difference in carrot extract concentration, which is 7%, 10% and 13% carrot extract. Each treatment factor was repeated 3 (three) times resulting in 18 trials. Observational variables include β-carotene tests, crude fiber tests, reduction sugar tests, and organoleptic tests. Based on the results of the study showed that the interaction between different types and carrot extracts had no real effect on β-carotene levels, crude fiber levels, sugar reduction levels. The best treatment in this study was the F2B treatment, namely suction pudding with the addition of fresh carrot extract with a concentration of 10% with the highest Yield Value (NH) of 0.87. The criteria for the parameters of the study were β-carotene content = 983.0 ppm, crude fiber content = 2.1%, reduced sugar content = 14.37%, color = 5.05 (somewhat like), taste = 5.07 (somewhat like), aroma = 4.67 (somewhat like), and chewiness = 4.71 (somewhat like).

Isolation and Characterization of Starch from Different Potato Cultivars Grown in Croatia

Starch is a polysaccharide that is widely used in food and other industries; therefore, due to its great potential, it is attempted to be maximally isolated from various foods rich in starch. Commonly, potatoes are used for starch production due to the relatively high starch content in tubers, and the process itself is complex and includes several steps. The aim of this study was to isolate and characterize starch from eight potato varieties. First, the basic chemical composition of the potato samples was determined, and then the isolation was carried out under laboratory conditions. The isolated starch was air dried, then ground and sieved through a 400 µm sieve. The basic chemical composition, amylose content, starch color, swelling capacity and solubility index, clarity of starch pastes, texture of starch gels and thermo-physical properties (gelatinization and retrogradation) were determined in the obtained starch samples. The results showed that the SL 13–25 potato variety had the lowest starch content, while the Stilleto variety had the highest starch content. The content of protein, fat, ash and crude fiber was relatively low in all of the isolated starches, indicating their high purity. Also, the difference in the color of the isolated starches was difficult to see. The highest amylose content had starch from Saprodi, while the lowest was observed in starch from SL 13–25. Starch from the cv. Dartiest had the highest, while starch from the cv. Sereno had the lowest gel strength. The starch of the cv. Dartiest also had the highest clarity value. The retrogradation transition temperatures and enthalpies were lower compared to the gelatinization temperatures and enthalpies. With the increasing temperature, both the swelling capacity and the solubility index of all the samples increased. According to the obtained differences, this study confirmed the significant influence and role of different cultivars on starch characteristics.

Optimization of low carbohydrate and high fibre Talas Beneng (Xanthosoma undipes K.Koch) flour for type 2 DM patients

Talas beneng flour contains low carbohydrates and high fibre that can be used as snacks for type 2 DM patients. This study aimed to find the best and preferred nutritional value of Talas Beneng flour with two different treatments: steam oven-dried and oven-dried. The water content was analysed following the AOAC method; crude fibre content was analysed following the gravimetric method; fat content was estimated following the Soxhlet extraction method; protein content was estimated following the Kjeldahl method; carbohydrate content was estimated following the Luff Schoorl method. The organoleptic test was performed using the scoring method. The results of the analysis were presented descriptively. The results showed that the oven-dried Talas Beneng flour produced organoleptic characteristics that were most favoured by the panellists, with the characteristics of having a bright light brown colour (3.98/5), savoury aroma (3.97/5), and slightly rough (3.92/5). The results of the analysis of nutrients in the oven-dried Talas Beneng flour resulted in lower moisture content of 9.89%, higher protein content of 9.29%, lower fat content of 0.8%, lower carbohydrate content of 26.56%, higher fibre content of 14.3%, and starch content of 18.03% compared to the steaming and then drying method. The best Talas Beneng flour was the oven-dried because it had a low carbohydrate content, high protein, low fat, high fibre, and sufficient starch that can be used as a food product to control blood sugar levels such as in diabetes mellitus patients.

Evaluation of the Nutritional, Antioxidant and Physiochemical Properties of Rice Flour Fortified with the Nigeria Native "IGBEMO" Rice Bran Flour

The study evaluate the physicochemical, functional and nutritional properties of rice flour fortified with Nigeria native rice bran flour. Response surface methodology was used and a total of thirteen runs was generated. The four best runs were selected from the thirteen based on the composition of their crude protein and fibre content viz: run (1, 4, 8 and 10). The proximate composition of the selected runs in protein (7.33-9.47%) and crude fibre (0.79-4.99%) respectively. The functional properties of the flours were WAC (77.72-84.95%), OAC (110.73-127.81%), foaming capacity (5.00-5.90%), swelling capacity (201.00-271.00 g/ml) has the best result obtained in run 8 respectively. The anti-nutritional factor of the flours were oxalate (0.270-1.305 mg/g), tannin (1.060-1.941 mg/g), alkaloid (6.813-10.413 mg/g) and phytate (9.476-19.364 mg/g). Further analyses on the mineral components of the flour blends showed high amount in potassium, phosphorus, sodium, iron and also appreciable amount of both zinc and copper. More so, the antioxidant properties of the flour samples were Fe2+ chelation (0.270-1.305%), FRAP (3.261-8.689 mg AAE/g), DPPH (69-76%), ABTS (0.011-0.023%), total flavonoid (0.009-0.050%) and total phenol (2.310-4.544%). The flours also showed high amount of insoluble fibres against soluble fibres. Hence, the flour blends could serve as a wheat flour substitute. Bread was produced from the composite flour blends and subjected to sensory evaluation on a nine point hedonic scale with overall acceptability in the range of (5.80 -6.03), crumbiness (6.17 – 6.57) and crustiness (6.30 -6.63).

Nutritional Properties, Antioxidant Activity, and Heavy Metal Accumulation in Selected Marine Macro-Algae Species of Sri Lanka

In recent years, the emergence of drug resistance and sensitivity in leading diseases has heightened global interest in natural nutraceuticals as primary health supplements. However, comprehensive scientific scrutiny is essential before marketing these as supplements. In this study, we assessed the nutritional composition, antioxidant activities, and trace metal accumulation in eleven selected Sri Lankan coastal seaweed species. Gracilaria corticata had the highest (p < 0.05) ash and crude fiber content among the species. Protein content ranged from 4.87% to 23.67% (DW), with Ulva rigida displaying the highest (p < 0.05). Crude fat content ranged from 0.09% to 4.13% (DW), with Cladophora herpestica having the highest (p < 0.05) crude fat content. Sargassam cinereum, Turbinaria ornata and Sargassum crassifolium had the highest (p < 0.05) TPC content (51.32 ± 0.61–28.90 ± 2.68 mg/GAE g) and the highest (p < 0.05) radical scavenging antioxidant activity compared to other seaweeds. The study findings indicate that most of the studied metals in seaweeds exceeded the WHO-recommended levels. Aluminum was the highest (p < 0.05) accumulated metal in seaweeds compared to other metals. Toxic heavy metals, such as arsenic, cadmium and chromium, levels in all of the studied seaweeds surpassed the WHO limits. While seaweeds displayed acceptable nutritional and antioxidant properties, heavy metal presence poses a potential health risk to consumers. Products using seaweeds with accumulated heavy metals may have lower nutritional quality. Thus, this study underscores the need for comprehensive scientific investigation before developing high-quality natural food products or supplements from seaweeds.

Effect of Adding Pectin on The Quality of Red Dragon Fruit (Hylocereus polyrhizus) Sheet Jam

Dragon fruit has a high water content and a limited shelf life. Dragon fruit has the potential to be used as a raw material for food processing, one of which is jam. Dragon fruit contains pectin which functions as a gelling agent in jam. This research aims to determine the addition of pectin with different concentrations on the quality of red dragon fruit jam sheets. This research is an experimental study using a completely randomized design (CDR) with four treatments and four replications. Data were analyzed using Analysis of Varience (ANOVA) to obtain Duncan New Multiple Range Test (DNMRT) results at level 5%. The research results showed that the effect of pectin with different concentrations provided significant differences (P<0.05) on water content, ash content, sucrose content, crude fiber content, total dissolved solids, degree of acidity (pH), and organoleptic tests. The addition of 0.75% pectin affects the chemical, physical and organoleptic properties of Red Dragon Fruit Jam. Chemical ingredients consist of water, ash, sucrose content, crude fiber content, total dissolved solids, acidity degree (pH), and physical characteristics including taste, color, aroma and texture. A total of 25 panelists liked the organoleptic properties. In conclusion, the effect of adding pectin on the quality of the best jam product is P3 (0.75% pectin addition) so it is more acceptable based on its character and organoleptic properties.

Effects of plum powder and apple pomace powder addition on the physico-chemical, sensory, and textural properties of buffalo meat emulsion

PurposeThis paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion.Design/methodology/approachBuffalo meat emulsions were prepared using different levels (2%, 4% and 6%) of plum powder and apple pomace powder, respectively. The meat emulsions were analysed for the physico-chemical, sensory and textural properties of the meat emulsion.FindingsThe pH of meat emulsions decreased significantly (p < 0.05) with an increased level of plum powder and apple pomace powder. Water-holding capacity (43.1%–48.1%), emulsion stability (80.2%–92.2%) and cooking yield (85.4%–91.0%) were significantly (p < 0.05) higher in plum powder and apple pomace powder added than the water-holding capacity (42.1%), emulsion stability (79.7%) and cooking yield (85.0%) of control emulsion. The moisture content was decreased significantly (p < 0.05), and crude fibre content was increased significantly (p < 0.05) with the increase in plum powder and apple pomace powder additions in meat emulsions. The total phenolic content and colour values (a* and b*) were significantly higher in plum powder and apple pomace powder added to meat emulsions. The sensory scores of meat emulsions were affected by the addition of plum powder and apple pomace powder. The meat emulsion added with 6% plum powder and 6% apple pomace powder showed significantly lower values of sensory overall acceptability. The hardness of meat emulsions increased with the addition of plum powder and apple pomace powder.Originality/valueThe results indicated that meat emulsions with a good cooking yield, fibre content, sensory acceptability and textural properties can be prepared by using plum powder and apple pomace powder.

Karakteristik Kimia dan Sensori Fruit Leather Buah Kuini dan Umbi Bit

Chemical and sensory properties of kuini fruit and beetroot was studied by using Completely Randomized Design with five treatments and three replications. The treatments were kuini fruit and beetroot pulp combination, namely KB1 (90:10), KB2 (80:20), KB3 (70:30), KB4 (60:40), and KB5 (50:50). Moisture content, ash content, pH, crude fiber content, total sugar content, antioxidant activity, and sensory assessment (descriptive and hedonic) were observed on the fruit leather. The data obtained were analyzed statistically by using Anova and DNMRT at a α 0.05 level. The results showed that the combination of kuini fruit and beetroot in the fruit leather had a significant effect on moisture content, ash content, pH, crude fiber content, total sugar content, and sensory assessment of the fruit leather. The best treatment in this research was KB2 with characteristics of 9.75% moisture content, 0.84% ash content, 3.46 pH, 4.16% crude fiber content, 63.73% total sugar content, and 181.32 ppm IC50. The best treatment of fruit leather was dark red color, very flavorful kuini fruit, very sweet, and chewy texture that was preferred by panelists for an overall assessment.

Structural carbohydrate and lignin content of perennial cereal forage grasses depending on the growth phase and digital innovations in forage composition analysis

The article is devoted to the study of the content of cell wall carbohydrates – neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL) – in cereal forage grasses depending on the growth phases. An increase in all cell wall fractions was revealed as the growth phases changed. The content of acid detergent fiber, neutral-detergent fiber and acid detergent lignin (% in dry matter) in cereal forage grasses (awnless brome, meadow fescue, meadow timothy) is 31‑32, 50‑55, 4‑6 before earing; in the earing phase – 32‑37, 55‑65, and 5‑6; in the flowering phase – 40‑45, 70‑72, 7‑9, respectively. As grasses grow, their composition changes with the accumulation of cell walls. The increase in the proportion of neutral detergent fiber occurs mainly due to an increase in the proportion of cellulose and a decrease in the proportion of hemicellulose, which is consistent with a higher digestibility of grasses in the early growth stages. According to the results of the study, the relationship between crude fiber and acid detergent fiber was closer (n = 64, s = 2.4%, r = 0.93) than between crude fiber and neutral detergent fiber (n = 64, s = 4.4%, r = 0.87). As the composition of grass changes daily during the growing season, it is advisable to determine its composition as soon as possible. As chemical methods are time-consuming, an express method based on an infrared analyzer can be used to solve this problem. The express method involves, after the grinding of the sample, sequential operations such as calibrating the analyzer, placing the sample in the analyzer and analyzing the samples with the analyzer. This means that this method is also quite time-consuming. To obtain information more quickly (two hours), digital technologies are now increasingly being used. The method based on digital technologies involves the sequential execution of the following operations: UAV launch, crop survey, transmission of multispectral data to the server, information processing and calculation of crude fiber content.

Impact of drying techniques on the composition, physicochemical attributes, antioxidant capacity, antidiabetic potential, and ACE inhibition properties of Moringa oleifera pod pulp powder

Moringa oleifera, a medicinal plant of considerable interest, has been extensively studied for its leaves' functional properties, while its pods have received relatively less attention, despite being widely consumed in India and other regions. This study investigates the effect of various drying methods on the crude composition, color, ascorbic acid content, water solubility, water absorption, total phenol content, total flavonoid content, and in vitro antioxidant and antidiabetic activities of Moringa pod pulp powder (MPP). The study reveals significant variations in the proximate composition, color attributes, and bioactive compounds of MPP resulting from freeze drying, microwave drying, oven drying, and sun drying methods. Freeze drying preserves the highest moisture content, while oven drying results in the lowest. Carbohydrate, protein, fat, ash, and crude fiber contents remain consistent across all drying methods, confirming MPP's nutritional value. Furthermore, freeze drying leads to higher ascorbic acid retention, highlighting its effectiveness in preserving this essential vitamin. The study demonstrates that freeze drying enhances water solubility, water absorption, total phenol content, and total flavonoid content in MPP. Notably, freeze dried MPP exhibits the highest in vitro antioxidant activity and antidiabetic potential, with significant α-amylase, α-glucosidase, and ACE inhibition properties. The findings underscore the importance of drying methods in preserving the quality and bioactive compounds of MPP, making it a valuable ingredient for various applications in the food and pharmaceutical industries.

Effect of Drying Time on Physicochemical Characteristics of Dragon Fruit Peels Powder (Hylocereus polyrhizus)

The increasing production and demand of dragon fruit (Hylocereus polyrhizus) in Indonesia produces a high amount of dragon fruit peel waste that can pollute the environment. As an alternative, dragon fruit peel could be applied as a functional food ingredient due to its high fiber content and antioxidant capacity. This study contributed to analyzing the effect of drying time on the physical and chemical characteristics of dragon fruit peel powder. To optimize the functional properties, dragon fruit peel was developed into a powder that was prepared by using a food dehydrator at 60 °C with drying times of 4, 5, and 6 h. The results showed that the longer drying time led to lower moisture and protein content, which reached the lowest at 9.73% and 13.07% with a drying time of 6 h, respectively. Meanwhile, drying time (4-6 h) did not significantly affect the ash (13.74-14.57%), fat (22.46-23.46%), and crude fiber content (29.13-31.75%) of dragon fruit peel powder. The drying time can affect antioxidant activity significantly, while the highest antioxidant activity was found in 6 h drying time (IC50 0.03 gram/mL). The L* value was measured between 29.68-30.23, a* value 9.61-10.34, and b* value 15.20-16.53. The drying time of 4 h could maintain the color of dragon fruit peel and produce the highest yield product at 4.52%. In general, drying dragon fruit peel powder for 4 hours gave the best results for high fiber content and high yield. Drying it for 6 hours was suggested to increase its antioxidant activity.

Physicochemical and sensory evaluation of cookies from germinated maize (Zea mays)-kpaakpa (Hildegardia barteri) - blanched plantain (Musa paradisiaca) composite flour

Composite flours are recently manufactured not only to improve the desired functional properties of end products based on them but also to improve nutritional composition. This study is aimed at determining the physicochemical qualities and sensory properties of composite flour cookies. Germinated maize (Zea mays), Hildegardia barteri (“Kpaakpa”), and blanched plantain (Musa paradiciaca) flour were processed into flours and mixed into various blends using a mixture design. Cookies were produced from the composite flours using the creaming method. The physicochemical and organoleptic properties of the cookies were evaluated. The proximate results showed that increasing the level of Hildegardia barteri flour in the mixture enhanced the protein, fat, ash, and crude fiber contents of the cookies. Micronutrient results showed that iron and zinc increased with the high inclusion of Hildegardia barteri flour. The cookies’ physical properties did not significantly deviate from the control sample. The panelists’ mean score for overall acceptability ranged from 2.65 – 7.75 for all of the samples using HMP1 and HMP9 scoring the lowest. Most of the samples had sensory scores above the midpoints and were generally perceived as acceptable by the panelists. Cookies made with 33.3% of each component were most preferable as they were found to be the best in terms of overall quality. The results obtained from this study demonstrate the possible use of the Hildegardia barteri - based composite flours in bakery products up to 50 % level of substitution. This information can be used for designing food processing protocols which will target consumer requirements and overall acceptability.

Impact of sugar replacement by non-centrifugal cane-sugar on physicochemical, antioxidant, and phenolic content of confectionery product

The consumer demand for healthier alternative sweeteners to replace modern confectionery continues to increase. Jaggery is a traditional non-centrifugal cane sugar used as a sweetener. This study investigates the physicochemical parameters, antioxidants, and phenolic contents of a confectionery developed by replacing refined sugar with sugarcane jaggery. Hence, its proximate composition, antioxidant activity, total phenolic content, mineral content, colour and texture were determined compared to a control sample made with refined sugar. In the samples made with refined sugar and jaggery the mean value for percentage content of moisture (6.2,7.4), protein (11.3,11.0), crude fibre (0.74,0.78), fat (23.9,25.6), and ash (2.6,3.0) were not significantly different (p > 0.05). The jaggery confectionery sample had significantly higher (p > 0.05) mean values for Mg (76.30 ppm), Ca (65.47 ppm), K (423.70 ppm), Fe (3.61 ppm), and Cu (0.25 ppm) contents than the control sample (Mg (49.38 ppm), Ca (49.30 ppm), K (308.50 ppm), Fe (3.24 ppm), and Cu (0.21 ppm). Total phenolic content and antioxidant activity based on the IC50 value of the developed product were significantly different from that of the control sample (p < 0.05). Collectively, results indicate that the jaggery confectionery sample has promising healthier attributes than the normal confectionery product made using refined sugar.

Evaluation of selected agricultural by-products as potential feeds for rearing edible grasshopper, Ruspolia differens (Serville) (Orthoptera: Tettigoniidae)

BackgroundCrop residues and agro-industrial by-products constitute an enormous pool of unused and often neglected resources that could be productively utilized for rearing edible insects to meet the global demand for animal-based protein. Utilizing such products as feedstocks can lower the cost of edible insect production and reduce associated environmental pollution.MethodsWe evaluated the biology (survival, developmental duration, and adult fresh weight) of Ruspolia differens reared on eleven locally available agricultural by-products in Uganda, namely; dry maize cob, waste from a locally brewed finger millet drink, cotton seed cake, soybean hull meal, sunflower cake, pumpkin pulp, peelings of unripe banana, cassava, sweet potato, pineapple and pumpkin. Germinated finger millet was used as a control. Newly hatched (1 day old) nymphs were reared individually on each diet until 14 days post adult emergence. The nutritional profiles of the by-products were also determined. General linear models were fitted to analyse whether R. differens performance differed between sexes and among diets. The relationship between R. differens performance and the nutritional profiles of the diets were tested by Pearson correlation coefficient.ResultsOnly three test diets (soybean hull meal, dry maize cob, and the local brew waste) supported survival till the adult stage. Nymphal survival negatively correlated with diets’ crude fibre content (r = − 0.96, p = 0.042). Nymphal development duration significantly differed among the diets, with the shortest duration under soybean hull meal (approx. 138 days) and the longest under the local brew waste (205 days). Nymphal development duration positively correlated with diets’ crude fibre content (r = 0.95, p = 0.022). Adult fresh weight at emergence and 14 days post emergence did not differ across the test diets. Female individuals were ~ 1.3 times heavier than males 14 days post emergence, although both sexes had similar weights at adult emergence. The levels of secondary metabolites in the diets were not associated with any growth performance parameters of R. differens.ConclusionsOur findings suggest that R. differens can thrive and develop on some agricultural by-products. The results could guide the design of R. differens mass-rearing programs using locally available agricultural by-products.

Study on the Development of Fiber-Rich Noodles through the Substitution of Wheat Flour with Pregelatinized Tannia Flour

Traditional noodles are often criticized for their low fiber content, a component with numerous health benefits in preventing degenerative diseases. Tannia, a potential food source in Indonesia, is recognized for its richness in fiber. This study evaluated the chemical properties, cooking quality, and sensory aspects of noodles made from a composite of wheat flour and pregelatinized tannia flour (PTF). PTF, obtained by boiling tannia tuber slices at a temperature of 95°C for 10 minutes, drying, mashing, and sieving using a 60-mesh sieve, was used to substitute some of the wheat flour in dry noodles production. Substitution levels ranged from 0% (control) to 30%. Results showed a significant impact on protein, carbohydrate, and crude fiber content, as well as color, cooking quality, and sensory properties. Crude fiber increased with substitution, but above 25%, noodles exhibited lower elasticity compared to the control. In conclusion, a 25% substitution of wheat flour with PTF produced noodles with higher crude fiber content, better cooking quality, and sensory properties comparable to control noodles (without substitution). Noodles with 25% substitution had a crude fiber content of 4.89%, while control noodles were at 3.84%

Mixed cropping system of maize and bean as a local source of N-substances for the nutrition of farm animals

In this study, we investigated the quality of mixed cropping system (MCS) composed of maize and bean in comparison with maize grown as monoculture. Experimental stands were established using the precision vacuum seeding machine during a single crossing of the plot. Inter-row distance was 0.375 m, and regularly alternating experimental crops were maize (Zea mays L.) and common bean (Phaseolus vulgaris L.). Experimental variants included maize alone (M) in an amount of 80,000 seeds per hectare and maize (M-MCS) with bean (B-MCS) in a 1:1 ratio (80,000: 80,000 individuals) in MCS. Average yield of N-substances (t/ha) in the biomass obtained from individual variants was 2.36 t/ha in the pure maize culture and 3.09 t/ha in the mixed culture (by 30.9% more). The difference was statistically significant. On the other hand, differences in the content of N-substances (protein) were not found. Results of the experiment for the whole period from 2020–2022 also indicated that the presence of bean in the mixed crop statistically significantly increased contents of acid detergent fibre and crude fibre. On the other hand, compared with the biomass of maize monoculture, bean reduced contents of starch and lipids in the maize biomass. The measured results indicate that biomass from mixed cropping systems has a higher potential to fix more N than biomass from the maize monoculture which is important for digestibility of fodder in livestock production.

Indigenous knowledge and nutritional and morphological characterization of okra (Abelmoschus esculentus (L.) Moecnh) varieties in Western Ethiopia.

Okra (Abelmoschus esculentus (L.) Moecnh) is a versatile crop that is widely grown in western Ethiopia, despite that it is less researched. This study, therefore, investigates the traditional knowledge, nutritional, and morphological characteristics of two commonly grown okra varieties (Kenketse and Sharma) in west Ethiopia. A semi-structured questionnaire, checklist, and observations were used to collect primary data from households, key informants, and farms. In addition, proximate composition parameters like moisture content, total ash, crude fat, crude protein, crude fiber, utilizable carbohydrates, and gross energy fruits were measured through laboratory analysis. Fruit morphological traits, including fruit dimensions such as length and width, were determined using a digital Vernier caliper. For data analysis, SPSS software was used. The results revealed that the entire plant is used for both food and ethnomedicinal purposes. Curing ailments such as stomach pain, constipation, wound/cut, heart discomfort, back pain, malaria, diarrhea, and amoebae were among the medical benefits of okra. The proximate composition (%) on a dry matter basis of okra fruits differed significantly (p < .05) by cultivar type and drying method. Moisture (3.69%-5.24%), total ash (6.60%-8.01%), crude fat (4.87%-8.58%), crude protein (4.06%-5.23%), crude fiber (12.85%-15.26%), utilizable carbohydrate (56.42%-67.63%), and gross energy contents (326-341 kcal) were the ranges of the various proximate and energy levels. Morphological characteristics of fruit and leaf length, width, and length-to-width ratio varied with cultivar type, where Sharma had more than double the length of Kenketse (70.1 vs. 187.1 mm). Despite being an undervalued native vegetable crop in Ethiopia, the study's findings show that okra is a multipurpose vegetable for promoting human health and ensuring food and nutritional security. Therefore, stepping up its production, marketing, and consumption could help alleviate the food shortage and improve human nutrition and health in the study areas.

Feather meal processing methods impact the production parameters, blood biochemical indices, gut function, and hepatic enzyme activity in broilers.

This study investigated the effects of feather meal (FM) processing methods on production parameters, blood biochemical indices, intestinal morphology, digestive and hepatic enzyme activities, and gastrointestinal tract pH and microflora of broilers. A total of 480-d-old male broilers were used for 42 d in a completely randomized design with eight treatments and five replicates (12 chicks/replicate). Treatments were 1) a control diet (without FM), 2) a diet containing 4% raw FM (RFM), 3) a diet containing 4% processed FM (PFM) by autoclave (Au-PFM), 4) a diet containing 4% fermented FM (FFM) by Bacillus licheniformis (Bl-FFM), 5) a diet containing 4% FFM by Bacillus subtilis (Bs-FFM), 6) a diet containing 4% FFM by Aspergillus niger (An-FFM), 7) a diet containing 4% FFM by B. licheniformis + B. subtilis + A. niger (Co-FFM), and 8) a diet containing 4% PFM by an enzyme (En-PFM). Results showed that in the FFMs the contents of ash, ether extract, total volatile nitrogen, and amino acids including Lys, Met, Thr, Trp, His, Leu, Gly, Ile, Phe, and Tyr increased (P < 0.05), while crude fiber, crude protein, and dry matter content decreased (P < 0.05). Compared with the control, the Co-FFM diet had no significant differences (P > 0.05) in total body weight gain (2,827 vs. 2,791g/chick), total feed intake (5,018 vs. 4,991g/chick), European production efficiency factor (375 vs. 377), European Broiler Index (371 vs. 371), and feed conversion ratio (1.77 vs. 1.78g/g). Feeding FFM decreased (P < 0.05) serum total cholesterol (1.46-fold), triglyceride (1.61-fold), very low-density lipoprotein cholesterol (1.61-fold), and low-density lipoprotein cholesterol (2.27-fold) compared to the control. Also, FFM increased (P < 0.05) villus height (1,045 to 1,351, 661 to 854, and 523 to 620 μm), and villus height to crypt depth ratio (6.15 to 8.45, 4.55 to 7.04, and 4.27 to 5.45), in the duodenum, jejunum, and ileum, respectively, compared to the control. Compared to the control, the Co-FFM diet increased (P < 0.05) protease (34, 39, and 45 %) in the pancreas, duodenum, and jejunum, as well as amylase (73, and 97 %) activities in the duodenum, and jejunum, respectively. Diets containing FFM reduced (P < 0.05) pH in the crop, gizzard, and ileum, and decreased (P < 0.05) Escherichia coli (6.12 to 5.70) count in ileum compared to the control. The Co-FFM diet increased (P < 0.05) lactic acid bacteria count in crop (6.77 to 7.50) and ileum (6.94 to 7.73), also decreased (P < 0.05) coliforms (6.31 to 5.75) count in ileum compared to the control. In conclusion, FM fermentation, particularly Co-FFM, improves the nutritional value of FM, converting it into a decent source of dietary protein for broilers.