Crude Fiber Research Articles

Optimising ultrasound-assisted extraction conditions for maximising phenolic, flavonoid content and antioxidant activity in hog plum peel and seed: A response surface methodology approach

This study optimised ultrasound-assisted extraction (UAE) temperature, time, and ethanol concentration to investigate total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH free radical scavenging activity assay) from hog plum peel and seed. Optimisation used Response Surface Methodology (RSM) with a Box-Behnken design (BBD) of three factors at three levels. The variables for both peel and seed were temperature (40–60 °C), time (30–60 min), and ethanol concentrations (40–80 %). Fifteen experimental runs were conducted, using a second-order polynomial model (quadratic) and analysis of variance (ANOVA) to predict the responses and validate the model. The results revealed that the moisture, protein, fat, crude fibre, ash, and carbohydrate content of hog plum seed and peel differences in their nutrient content. Additionally, peel contains a TPC of 95–104 mg GAE/100 g DM, DPPH activity of 68–92 %, and TFC of 1.622–2.312 mg QE/g DM, while TPC varies between 97 and 110 mg GAE/100 g DM, DPPH activity ranges from 71 to 95 %, and TFC of 1–22 mg QE/g DM for seed. The R2 value of both peel and seed for TPC, TFC, and DPPH activity was 0.99, indicating that the quadratic model is satisfactory for analysing interactions between response and independent variables. Furthermore, RSM analysis identified the optimal extraction conditions of both peel and seed for maximising TPC, TFC, and DPPH activity at a temperature of 59.82 °C, a time of 41.08 min, and 76.64 % ethanol concentration. Under the optimal settings, the observed values were 108.34 ± 7.23 (peel) and 101.45 ± 3.65 mg GAE/100 g DM (seed) for TPC, 2.98 ± 2.10 (peel), and 3.98 ± 1.34 mg QE/g DM (seed) for TFC, and 85.13 ± 5.43 (peel), and 84.35 ± 4.10 % (seed) for DPPH activity. This study establishes a framework for further investigation into UAE parameters and extraction solvents to enhance the extraction efficiency of hog plum seed and peel.

Optimization of Awaze paste formulations: The effects of using spices through a mixture design approach

Previous studies have revealed the microbial quality of Awaze paste. However, limited reports describe the effect of individual spices on Awaze paste quality. A mixture design approach was used to determine the appropriate proportions, with 15 experimental points for independent variables including RP (60–90 %), GA (10–30 %), RO (5–20 %), and GI (5–10 %). The techno-functional properties, particle size, antioxidant activity (DDPH radical assay), proximate composition, iron (Fe), zinc (Zn) content, viscosity, hardness, and microbiological quality of Awaze paste were assessed. The prepared Awaze paste showed a range of characteristics, with antioxidant activity (DDPH radical assay) ranging from 11.86 % to 62.5 %, crude protein content from 6.18 % to 16.22 %, crude fat from 5.7 % to 12.6 %, crude fiber from 16.86 % to 29.06 %, total ash content from 6.32 % to 9.94 %, total carbohydrate from 41.79 % to 60.61 %, energy from 264.3 to 329.2 k cal. , iron (Fe) content from 35.59 to 108.82 mg/100g, zinc (Zn) content from 1.72 to 26.93 mg/100g, viscosity from 65.5 to 125.5 cps, hardness from 8.48 to 55.09 g, yeast and mold count from 0.83 to 2.04 log cfu/g, and total bacterial count from 1.53 to 2.61 log cfu/g. Significant differences (p < 0.05) were observed in proximate composition, techno-functional properties, particle size, antioxidant activity, physicochemical properties, and microbiological characteristics among the formulations of Awaze paste. The selected formula showed a statistically significant difference (p < 0.05) compared to the control sample. The formulation containing 74.79 % RP, 10 % GA, 10.2 % RO, and 5.0 % GI was determined to be the optimal formula with a desirability of 0.73, based on the evaluated parameters. This preferred Awaze paste had a porosity of 28.12 %, particle size of 16.49 μm, antioxidant activity of 63.63 %, crude protein content of 17.28 %, iron (Fe) content of 98.06 mg/100g, and zinc (Zn) content of 15.04 mg/100g. Therefore, this optimal blend of ingredients could be used to produce a consumer accepted Awaze paste.

Formulasi Bubur Instan Ubi Jalar Kuning (Ipomea batatas L.) Kaya Serat dengan Kombinasi Biji Kecipir (Psophocarpus tetra gonolobus) sebagai Sumber Protein

Instant porridge is a product designed to provide convenience and ease of serving. This study aims to determine the characteristics of instant porridge of yellow sweet potato and kecipir seeds as well as the organoleptic most favored by panelists. The experimental design used was a Complete Block Design (RBL) with 2 factors. Factor P was the ratio of yellow sweet potato and kecipir seeds P1 (80%:20%), P2 (70%:30%), P3 (60%:40%)Factor S is the difference in drying temperature, namely S1 (1050C), S2 (1150C), S3 (1250C). In the analysis of water content, the best sample in P3S3 is 3.57%, analysis of ash content of the best sample in P3S3 is 3.55%, analysis of fat content of the best sample in P3S3 is 8.50%, analysis of protein content of the best sample in P3S1 is 14.60%, analysis of carbohydrate content of the best sample is 73.62%, analysis of crude fiber content of the best sample in P1S3 is 4.58. In the rehydration power analysis, the best sample in P1S1 is 3.73 mL/g, the best rehydration time analysis in P1S3 is 9.89 seconds.

ВЛИЯНИЕ ФУЛЬВОКИСЛОТЫ НА УСВОЕНИЕ ПИТАТЕЛЬНЫХ ВЕЩЕСТВ РАЦИОНА И ПРОДУКТИВНОСТЬ МОЛОДНЯКА КРС

The aim of research is to study the effect of fulvic acid on the absorption of nutrients in the diet and the productivity of young cattle. Feed additives based on humic substances (humic and fulvic acids) with high biological activity may be promising. The studies were conducted on the farm of the agricultural cooperative Imeni Ilyicha in the Novgorod Region on young Holstein cattle aged 6–7 months. Three groups of animals were formed (n = 10): a control group consuming the basic diet (BD), the first experimental group – BD + 5 ml of fulvic acid, the second experimental group – BD + 10 ml of fulvic acid. It was found that the introduction of 5 ml of fulvic acid into the diet of young cattle had a positive effect on the digestibility of all the nutrients studied. Thus, the dry matter, crude protein and crude fiber values in the first experimental group exceeded the similar values in the control group by 1.9 %, 5.4 and 5.8 %, respectively. The digestibility coefficients of crude fat, NFE and organic matter in the animals of the first experimental group also exceeded the control values by 3.9 %, 2.4 and 3.6 %. The increase in the mass fraction of fulvic acid did not lead to a further increase in the digestibility coefficient values, on the contrary, in relation to the first experimental group, they decreased in all indicators. The average daily gain in the control group was 570 g, in the first experimental group – 887, in the second experimental group – 854 g, this also showed that an increase in the dosage of the feed additive is inappropriate and leads to a decrease in the payment for the feed in weight gain.

Phytochemicals, Antioxidant, Physico-Chemical and Sensory Properties of Yam-Based Cookies Produced from Flours of Five Yam Varieties

The aspiration to reduce post-harvest losses of yams via the promotion of utilisation of the abundant readily available raw materials for industrial purposes and production of health-enhancing foods prompted this research. This work focused on evaluating the phytochemical, antioxidant, physicochemical and sensory properties of yam-based cookies produced from the flours of five yam varieties. Established standard procedures were used in all analyses. Results showed; Phytochemical compounds such as phenols, flavanoids, alkaloids and tannins were found present in the yam-based cookies in the range of 0.24- 0.37mg/100g, 0.26- 0.40 mg/100g, 0.6- 2.13mg/100g and 0.01- 0.17mg/100g. Saponin was not detected in all the yam flour cookies. Only a trace of 0.05 mg/100g was observed in wheat flour cookies (the control), Antioxidant activities of the yam-based cookies revealed that DPPH, FRAP, MCA, HRSA and SRSA ranged from 41.19-84.32, 0.29-0.95, 34.15-78.51, 29.64-69.54 and 24.13- 81.52 accordingly. Gluthanion was used as standard. The general trend observed was that, in all cases; sample HKC had the least antioxidant activities, OGC and ARC had higher antioxidant activities among the yam-based cookies, while GSH (the control) had the highest. The proximate values for Moisture, ash, crude fiber, crude protein, fat, carbohydrate and energy of yam-based cookies ranged from 7.31- 8.80%, 1.10 - 2.30%, 0.13 – 4.27%, 8.53-10.48%, 2.24 – 3.84%, 73.70-78.38% and 334.06-359.28 Kcal/100g. Physical properties of the Yam-based cookies such as diameter, width, thickness, weight, Spread ratio, spread factor and fragility ranged from 3.70-4.67 cm, 23.93-28.00 cm, 2.63-4.33cm, 5.16-9.67g, 0.83-1.64, 54.63-106.84 and 430.00-790.00g respectively. Cookies from all samples showed good physical quality features for the production cookies and biscuits. Sensory properties such as appearance, texture, crispiness aroma, taste and general acceptability of yam-based cookies ranged from 5.32-8.30, 6.48-8.44, 7.50-8.44, 6.36-7.68, 7.48-8.50, and 6.30-7.84 on a 9-point hedonic scale. Data from this study proved that it was feasible to produce acceptable cookies from the flours of the five yam varieties selected. Overall, samples GBC and ARC cookies competed favorably with the control-wheat cookies and are recommended for mass production. In Particular, sample ARC also combined good nutritional, phytochemical quality and strong antioxidant activities that could be of health benefits to consumers.

Effect of Moringa, Subabul and Guava Leaves Either Sole or in Combination on Nutrient Utilization, Nitrogen Balance of Ram Lambs

Background: The use of alternate feed resources like tree leaves is key element in addressing the problems derived from climate change and food shortages that demand establishment of sustainable feeding system for ruminants. Methods: A study was conducted on 36 Nellore cross ram lambs (6-7 months; 18.48±0.29 kg BW) randomly allotted to six dietary treatments to evaluate the effect of 20% dietary inclusion of moringa (MOR) subabul (SBL) and guava (GVL) leaves either sole or in combination (MS and MG mixture incorporated at 60:40 and 40:60, respectively) in concentrate mixture on nutrient utilization, plane of nutrition and nitrogen balance. The control group concentrate mixture contained maize, de-oiled rice bran, cotton seed cake and soybean meal as major ingredients and in the 5 experimental concentrate mixtures, de-oiled rice bran and soybean meal were partially replaced with moringa (MOR20), subabul (SBL20), guava (GVL20), moringa and subabul mixture (MS20) and moringa and guava mixture (MG20), by including them at 20%. Animals were fed with respective concentrate mixtures to meet about 80% of protein requirements and sorghum stover was offered ad libitum to meet the nutrient requirements of lambs for maintenance and growth as per ICAR (2013). Result: Dietary inclusion of tree leaves had no effect on the intake of various nutrients viz. DM, OM, CP, EE, CF, NFE, NDF,ADF, Hemicellulose and cellulose and were comparable (P greater than 0.05) among the six dietary groups. The crude protein and crude fibre digestibility improved (P less than 0.01) in tree leaves included diets compared to control, while ether extract (EE) digestibility was lower (P less than 0.01) in tree leaves included diets compared to CON. The DCP, TDN (%) and ME content was higher (P less than 0.05) in MS20, MG20 and MOR20 groups compared to CON. The N intake (g/d), excretion through faeces and urine (g/d), total N excretion and total N balance (g/d) was comparable among the different dietary groups.

PRODUCTION AND SOME QUALITY INDICES VARIATION IN CORN - CASE STUDY IN FARM CONDITIONS

The study comparatively analyzed the production results and the values ​​of some quality indices for two corn hybrids, in the specific crop conditions of the Western Plain of Romania. Corn crops was carried out in the area of ​​Grabaț locality, Timis County, Romania. Corn hybrids P9889 and DKC5092 were cultivated, in a non-irrigated system, between 2021 and 2023. Adequate plant growth conditions were ensured through crop technology. In the case of the P9889 hybrid, the productions were 8500 kg/ha (2021), 5350 kg/ha (2022), and 11000 kg/ha (2023). In the case of the DKC5092 hybrid, the productions were 7900 kg/ha (2021), 5800 kg/ha (2022) and 10800 kg/ha (2023). Based on mean grains samples, the crude protein content (CP) showed values ​​between 8.5% (year 2021) and 10.05% (year 2023); the starch content (ST) presented values ​​between 54.09% (year 2021) and 59.04% (year 2023); the crude cellulose content (crude fibers, CF) presented values ​​between 1.99% (year 2021) and 2.25% (year 2023); the proportion of broken grains (BG) showed values ​​between 0.98 (year 2023) and 1.3% (year 2022), with an mean value BG = 1.10%. A very strong positive correlation was recorded between CP and M (r = 0.955), between ST and M (r = 0.900), and between ST and CP (r = 0.989). Very strong negative correlation was recorded between Y and BG (r = - 0.926). A strong, positive correlation was recorded between CF and Y (r = 0.834), and between CF and M (r = 0.865). According to PCA, PC1 explained 60.307% of variance, and PC2 explained 39.693% of variance. The decrease in production in 2022 (extremely dry year), compared to the mean value, was DY = -2933.33 kg/ha for the P9889 hybrid, respectively DY = -2366.67 kg/ha for the DKC5092 hybrid. From the analysis of the obtained values, the hybrid P9889 recorded a greater decrease in production (difference of 566.66 kg/ha) compared to the hybrid DKC5092, under the conditions of 2022, specific to the study conditions.

Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram.

The investigation was conducted to optimize process variables to manufacture functional pasta from composite flour. The selected grains were steeped, germinated, dried, and milled to produce flour. The flours were mixed at optimized proportions (57.31% buckwheat flour, 12.68% finger millet flour, and 30% paheli dal flour) to produce composite flour. The full factorial experimental design opted for optimization of process variables namely, moisture content (mc) (28, 30, 32, and 34%) and mixing speed (60, 80, 100, and 120 rpm). The optimized multi-grain pasta showed shorter processing time, in-range cooking loss, and higher cooking weight and water absorption capacity (WAC). The highest overall acceptability was recorded for multi-grain pasta processed at 60 rpm with an initial mc of 32%. Proximate analysis of optimized multi-grain pasta showed that pasta contained protein (13.95%), crude fiber (5.05%), ash (2.05%), a lower amount of fat (0.74%), and carbohydrates (71.71%).

Effect of corn silk powder on the baking and quality dynamics of muffins.

Corn silk, often considered as a waste material in sweet corn processing, is typically discarded by most food manufacturing industries. This study aims to maximize the utilization of corn silk by evaluating its phytochemical, physicochemical and sensory characteristics. The development of food products with enhanced nutritional value is a pressing concern for both scientists and food producers in the industry. Therefore, this research focuses on the creation of highly nutritious muffins incorporating underutilized corn silk powder (CSP). In the muffin preparation, CSP was used to partially replace refined wheat flour at levels of 10%, 20%, 30% and 40%. As the proportion of CSP increased, the protein and crude fiber content of the muffins gradually increased. Additionally, the total phenolic content and antioxidant activity of the muffins significantly increased (p ≤ 0.05) with the inclusion of CSP, reaching their maximum values when CSP was used to replace 40% of the refined wheat flour. The incorporation of CSP led to a decrease in the L* (lightness) value, resulting in lower a* (redness) and b* (yellowness) values in the muffins. Texture analysis revealed that the cohesiveness, chewiness and gumminess of the muffins increased as the amount of CSP in the recipe was raised. A sensory evaluation was conducted to assess the acceptability of the corn silk muffins. The addition of CSP in muffins improved the sensory characteristics including colour, aroma, mouthfeel, texture and overall acceptability. These findings indicate that CSP has the potential to be used in the development of bakery food products, instant mixes, infant food formulas and value-added items.

Influence of probiotic and vitamin C on productivity, digestibility and accessibility of nutrients in the diet of meat quails while reducing the risk of aflatoxicosis

Of all known aflatoxicones, the most dangerous is afl atoxin B1, produced by mold of the genus Aspergillus. It destroys the liver parenchyma, very often leading to cirrhosis of this gland. In addition, aflatoxin B1 suppresses the vital activity of beneficial microfl ora of the digestive tract and the processes of digestion and absorption of nutrients in compound feed. The purpose of the research was to study the effect of vitamin C and the probiotic Bioxymin Chicken on the livability, growth rate, digestibility and accessibility of nutrients in compound feed for meat quails with a tolerant level of aflatoxin B1. The studies have shown that in order to improve the survival rate of livestock, growth rate, increase digestibility and accessibility of nutrients in the diet, vitamin C at a dose of 500 g/t and probiotic Bioxymin Chicken at a dose of 1500 g/t of the compound feed should be included in the composition of complete compound feeds (barley-sorghum-soy type) at a tolerant level of afl atoxin B1. This resulted in a significant (p &lt; 0.05) superiority of the quails of the 3rd experimental group over the control analogues in terms of digestibility coefficients of dry matter, organic matter, crude protein, crude fi ber and nitrogen-free extractive substances. The results of the studies have shown that the activity indices of proteinases, cellulases, lipases, amylases in the chyme of the small intestine are completely consistent with the indices of digestibility and assimilation of nutrients in quail diets. In addition, in comparison with the quails of the control group, the meat quails of the 3rd experimental group showed a higher digestibility of feed nitrogen by 7.10 % (p &lt; 0.05), with an increase in the level of use of this element from the amount taken per day with feed by 3.69 abs.%.

Optimization Co-Culture of Monascus purpureus and Saccharomyces cerevisiae on Selenium-Enriched Lentinus edodes for Increased Monacolin K Production.

Selenium-enriched Lentinus edodes (SL) is a kind of edible fungi rich in organic selenium and nutrients. Monascus purpureus with high monacolin K (MK) production and Saccharomyces cerevisiae were selected as the fermentation strains. A single-factor experiment and response surface methodology were conducted to optimize the production conditions for MK with higher contents from selenium-enriched Lentinus edodes fermentation (SLF). Furthermore, we investigated the nutritional components, antioxidant capacities, and volatile organic compounds (VOCs) of SLF. The MK content in the fermentation was 2.42 mg/g under optimal fermentation conditions. The organic selenium content of SLF was 7.22 mg/kg, accounting for 98% of the total selenium content. Moreover, the contents of total sugars, proteins, amino acids, reducing sugars, crude fiber, fat, and ash in SLF were increased by 9%, 23%, 23%, 94%, 38%, 44%, and 25%, respectively. The antioxidant test results demonstrated that 1.0 mg/mL of SLF exhibited scavenging capacities of 40%, 70%, and 79% for DPPH, ABTS, and hydroxyl radicals, respectively. Using gas chromatography-ion mobility spectrometry technology, 34 unique VOCs were identified in SLF, with esters, alcohols, and ketones being the main components of its aroma. This study showed that fungal fermentation provides a theoretical reference for enhancing the nutritional value of SL.

Physicochemical, nutritional properties, and antioxidant potential of ‘limilla’ fruit (Rhus aromatica var. schmidelioides (Schltdl.) Engl.)

Rhus aromatica inhabits humid oak and oakpine forests in the State of Michoacán (Mexico). The fruit of R. aromatica is edible and is traditionally used in the preparation of soft drinks, ice pops, ice creams and ‘atole’. The objective of the present investigation was to carry out a physical and chemical characterization and analysis of the antioxidant capacity of fruit. For the physical characterization, the equatorial and longitudinal diameter, weight and percentage of pulp were determined. In the chemical characterization, a proximal analysis was carried out, quantification of polyphenols and flavonoids was performed, and the antioxidant capacity was determined. The results showed that the fruit had a longitudinal diameter of 6.58 ± 1.02 mm, an equatorial diameter of 7.17 ± 0.66, a weight of 55.22 ± 5.47 mg, and a 40 % pulp proportion. The chemical characterization analysis indicated 8.7 % moisture, 30.6 % lipids, 8.7 % proteins, 29.4 % total sugars, 3.8 % ashes and 18.7 % crude fibre, 3.1 °Brix, pH 3.1, 1.92 % acidity total and a caloric intake of 4.27 kcal/g. The polyphenol content was higher in 60 % ethanol extracts with 88.6 ± 50.89 mg EAG/g; for flavonoids from extracts with 100 % acetone, it was 26.52 ± 0.65 mg EQ/g, and the total carotenoid content was 46.37 mg/100 g. The total antioxidant activity was higher in extracts with 80 % acetone, with 87.17 % inhibition of the DPPH radical and 90 % inhibition of ABTS without showing a significant difference with the different solvents used. The lowest IC50 values were presented in 100 % ethanol and 60 % methanol extracts for the DPPH radical and for the ABTS radical were the 80 % ethanol and 60 % methanol extracts. The lipid, protein, carotenoid, and polyphenol contents and antioxidant capacity of the fruit of R. aromatica were as high as those of other fruits consumed in the human diet.

Assessment of Qualitative and Quantitative Damage by Coffee Bean Weevil (Araecerus fasciculatus) on Selected Dried Chips

Insect pests are important biotic organisms that cause significant damage to food crops. In a bid to prevent deterioration, farmers processed them into dried chips and thereafter consumed or stored. Coffee bean weevil, Araecerus fasciculatus is a major insect pest causing severe economic losses during storage in Nigeria. The study investigated the qualitative and quantitative damage of selected dried chips due to attack of A. fasciculatus. Quantitative weight loss of cassava, potato, water yam, white yam and plantain was assessed by placing two sets of 200g sample of each dried chips materials in 2 litres capacity Kilner jars, covered with muslin cloth for aeration and to stop other pests from infesting them. In the first set, twenty-day old adult A. fasciculatus were introduced into the Kilner jars and the sets up arranged in the laboratory using a Completely Randomized Design (CRD), at temperature of 27±3oC, 65±5% relative humidity and 12 hours photophase. The second sets up were left uninfested to serve as control. The experiment was replicated four times. The set up were reweighed at 30, 60 and 90 days after infestation to determine the weight loss in percentage. Qualitative loss was evaluated through proximate and mineral analyses. The frass amount generated by the A. fasciculatus was measured after 90 days of infestation. Plantain and cassava experienced highest percentage damage as well as highest amount of frass production due to preference, texture and their composition. Proximate and mineral analyses of the dried chips after 90 days of infestation showed significant reduction in the content of ash, crude fibre, dry matter, calcium, potassium, iron, phosphorus and increase in fat, crude protein and moisture content compared to initial contents. Araecerus fasciculatus caused significant damage to dried chips due to continuous feeding on them and also showed highest preference for plantain and cassava while the least preference was on sweet potato.

Assessing the Effect of Temperature on Nutrient Retention in Canistel Fruit (Pouteria campechiana) and Coconut Milk Formulation

Objective: This study aimed to develop innovative fruit-based beverages from underutilized but widely available Canistel fruit around tropical regions and determine its nutrient stability at different temperature treatments. Background: Canistel Fruit (Pouteria campechiana) is an underutilized nutritious tropical fruit containing Vitamin A and complex carbohydrates with high potentiality. Hence, the present study focused on a novel Canistel fruit (Pouteria campechiana)-based beverage. Methods: The higher starchiness of fruit pulp was remedied through α-amylase enzyme treatment. The base formula was prepared with fruit pulp and coconut milk (at ratios of 1:2, 2:3, 1:1), followed by incorporating sugar and stabilizers. The two-way preservation techniques of pasteurization (85oC, 15 min) and sterilizing techniques (121oC, 15 min) were used. Sensory acceptance by a trained panel from each formula of beverages, i.e., fruit pulp: coconut milk at ratios of 2:3 from each technique, was analyzed for physical and nutritional properties, fatty acid composition, and antioxidants. Results: A significant difference (p&lt;0.05) was found among two-way processing techniques for the pH, oBrix, viscosity, and titratable acidity, as well as total sugars, crude protein, and crude fibre. The predominant fatty acid in both beverages was lauric acid. Vitamin A contents (mg/kg) were 0.3±0. and 0.2±0.01, respectively. Conclusion: This study showed Canistel fruit as a viable source for upgrading nutritional status when paired with coconut milk and other ingredients, and both processing techniques retained vitamin A, which fulfilled 8 – 10 % of the daily requirement by 200 ml of beverage.

Quality Evaluation of Ginger-Spiced Hibiscus Sabdariffa Drink Sweetened with Dates and Sucrose

Sweetening of Hibiscus sabdariffa drink (zobo) with sucrose is a major drawback on its health benefits. This research assessed the quality of ginger-spiced Hibiscus sabdariffa “zobo” drink sweetened with dates and sugar. Four samples of zobo drink were produced and the drink samples were assessed for physico-chemical properties, nutrient composition, antioxidant properties and sensory qualities. Data was analyzed using one-way analysis of variance (ANOVA) with Statistical Package for Social Sciences (SPSS) version 20.0 at P&lt;0.05 and means were separated using Duncan Multiple Range Test. The pH was between 2.88 and 2.96 while obrix was 3-14.5 and titratable acidity was 0.78 - 0.83. The ranges for the nutrient composition are; moisture content (82.41% - 90.46 %), ash content (0.13%-0.68%), crude fiber (0.00% - 0.02%), fat content (0.18% - 0.92%), protein content (0.45%-2.41%), carbohydrate content (8.77% - 13.65%). Results for the antioxidant properties ranges; total flavonoid content (19.12 – 32.30 mg/ml), phenolic content (38.34 to 45.53 mg/ml), diphenyl picrylhydrazyl (60.90-65.12 %), ferric reducing antioxidant power (40.04 – 50.50 mg GAE/ml) and total reducing power (0.63 – 0.93 µg/ml). The sensory results showed that the samples were all acceptable in terms of colour, aroma and overall acceptability. However, there was preference for sample with 5 % dates and 5 % sucrose. Addition of dates to zobo is beneficial in terms of crude fibre, vitamin C, antioxidant activities and sensory qualities.

The Adaptive Alternation of Intestinal Microbiota and Regulation of Host Genes Jointly Promote Pigs to Digest Appropriate High-Fiber Diets.

Although studies have revealed the significant impact of dietary fiber on growth performance and nutrient digestibility, the specific characteristics of the intestinal microbiota and gene regulation in pigs capable of digesting high-fiber diets remained unclear. To investigate the traits associated with roughage tolerance in the Chinese indigenous pig breed, we conducted comparative analysis of growth performance, apparent fiber digestibility, intestinal microbiota, SCFA concentrations and intestinal transcriptome in Tunchang pigs, feeding them diets with different wheat bran levels. The results indicated that the growth performance of Tunchang pigs was not significantly impacted, and the apparent total tract digestibility of crude fiber was significantly improved with increasing dietary fiber content. High-fiber diets altered the diversity of intestinal microbiota, and increased the relative abundance of Prevotella, CF231, as well as the concentrations of isobutyrate, valerate and isovalerate. The LDA analysis identified potential microbial biomarkers that could be associated with roughage tolerance, such as Prevotella stercorea, and Eubacterium biforme. In addition, appropriate high-fiber diets containing 4.34% crude fiber upregulated the mRNA expressions of PYY, AQP8, and SLC5A8, while downregulating the mRNA expressions of CKM and CNN1.This indicated that appropriate high-fiber diets may inhibit intestine motility and increase the absorption of water and SCFAs.

Biofortification, metabolomic profiling and quantitative analysis of vitamin B12 enrichment in guava juice via lactic acid fermentation using Levilactobacillus brevis strain KU15152.

Chemical fortification and dose supplementation of vitamin B12 are widely implemented to combat deficiency symptoms. However, in situ, fortification of vitamin B12 in food matrixes can be a promising alternative to chemical fortification. The present study aimed to produce vitamin B12-rich, probiotic guava juice fermented with Levilactobacillus brevis strain KU15152. Pasteurized fresh guava juice was inoculated with 7.2 log CFU mL-1 L. brevis strain KU15152 and incubated for 72 h at 37 °C anaerobically. The antioxidants, total phenolic compounds, vitamin B12 production, sugars, organic acids, pH and viable count were analyzed at 24, 48 and 72 h of incubation. The fermented juice was stored at 4 °C, and the changes in its functional properties were analyzed at 7-day intervals up to 28 days of storage. During fermentation, the bacteria cell count was increased from 7.01 ± 0.06 to 9.76 ± 0.42 log CFU mL-1 after 72 h of fermentation and was decreased to 6.94 ± 0.34 CFU mL-1 during storage at 4 °C after 28 days. The pH, total soluble solids, crude fiber, citric acid and total sugars decreased, while titratable acidity, total protein, antioxidants, phenolic compounds and lactic acid contents increased during fermentation. The fermented guava juice exhibited higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS)) radical scavenging activities (85.97% and 75.97%, respectively) at 48 h of fermentation. The concentration of active vitamin B12 in the sample reached 109.5 μg L-1 at 72 h of fermentation. However, this concentration gradually decreased to 70.2 μg L-1 during the storage period. During storage for 28 days at 4 °C, both the fermented and control guava juices exhibited a decline in antioxidant and phenolic compound concentrations. Furthermore, the addition of 20% honey and guava flavor enhanced the organoleptic properties and acceptability of fermented guava juice. The value-added fermented guava juice could be a novel functional food product to combat vitamin B12 deficiency. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Comparison of drying methods for biochemical composition, energy aspects, and color properties of alfalfa hay

AbstractAlfalfa is a crucial feed source for livestock, necessitating proper drying to achieve optimal moisture levels before consumption. This study aims to reveal alfalfa's drying characteristics and quality properties, defined as the queen of feed, by drying it under different drying conditions. Alfalfa samples were dried using different drying techniques: Open-sun, shade, greenhouse, hybrid (microwave-air-convective), air-convective, microwave, and freeze-drying. The influence of drying techniques on the drying kinetics, energy aspects, biochemical properties, mineral composition, fatty acids, carotene, and color attributes of alfalfa were investigated. Present findings revealed that shade and high-temperature drying conditions increased the crude fiber content (23.18%) of alfalfa samples. The highest protein values were found in open-sun drying (22.01%) and 60 °C air-convective drying (22.10%). The highest values for mineral composition were determined in freeze drying, and the greatest Zn (33.68 ppm) and Fe (135.45 ppm) contents were determined in 100 °C air-convective drying. The highest saturated fatty acids open-sun (21.27%) and freeze dryer (21.07%), unsaturated fatty acids at 60 °C (84.51%) and 80 °C (84.26%), poly unsaturated fatty acids at 60 °C (78.36%), 80 °C (78.14%) and 100 °C (77.74%) were obtained. The drying kinetics of alfalfa were best modeled with the Jena&amp;Das, and in terms of a* (greenness) values, the hybrid drying yielded the best results. The lowest total energy consumption (54.00 kWh) was seen in 200W + 80 °C hybrid drying and the highest (324.72 kWh) in 100 °C air-convective drying. The color attributes and energy consumption findings showed that hybrid drying could efficiently be used for alfalfa drying. In addition, freeze drying was determined to be the best drying method in terms of nutrient preservation.

Genome-Wide Association Study Reveals the Genetic Basis of Crude Fiber Components in Brassica napus L. Shoots at Stem Elongation Stage.

Brassica napus is currently the principal field crop for producing materials for primary, secondary and tertiary industries. B. napus shoots at stem elongation stage are rich in anthocyanins, vitamin C and mineral elements such as selenium, calcium and zinc, and represent a new type of green vegetable. However, the high crude fiber (CF) content of B. napus shoots affects their taste, and few studies have focused on the quality traits of these vegetables. In this study, we investigated five traits related to the CF components, including neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL), hemicellulose (Hem) and cellulose (Cel), of B. napus shoots. Whole-genome resequencing at a depth of ∼20× was utilized to genotype an association panel of 202 diverse accessions, which resulted in the identification of 6,093,649 single nucleotide polymorphisms (SNPs) and 996,252 indels, respectively. A genome-wide association study (GWAS) was performed for the five CF-related traits based on the phenotypic data observed in four environments. A total of 1,285 significant SNPs were detected at the threshold of -log10 (p) = 5.16, and 97 significant association regions were obtained. In addition, seven candidate genes located on chromosomes A2 (one gene), A8 (three genes), A9 (two genes) and C9 (one gene) related to CF traits were identified, and ten lines containing low CF contents were selected as excellent germplasm resources for breeding. Our results contributed new insights into the genetic basis of CF traits and suggested germplasm resources for the quality improvement of B. napus shoots.

Growth of Tilapia (Oreochromis niloticus Linn.) Feeded by Fermented Coconut Pulp with Aspergillus niger

Coconut pulp fermented with Aspergillus niger can be used as an alternative ingredient in the manufacture of tilapia (O. niloticus) feed. This study aims to determine the nutritional content of fermented coconut dregs and the growth of tilapia after being fed a feed made from fermented coconut dregs with A. niger. Tilapia (O. niloticus) feed is made by mixing fermented coconut pulp and artificial feed. The combination of feed used in this study was A (control, 100% artificial feed), B (10% coconut pulp: 90% artificial feed), C (20% coconut pulp: 80% artificial feed), D (30% coconut pulp : artificial feed 70%), E (coconut pulp 40%: artificial feed 60%) and F (coconut pulp 50%: artificial feed 50%). Based on the proximate analysis that has been carried out, it shows that treatment B has the most optimal nutritional content for tilapia (O. niloticus). The nutritional content of feed B was 7.26% water content, 7.19% ash, 23,21% crude protein, 8,93% crude fat and 16,23% crude fiber. The results showed that treatment B gave the most significant growth rate and relative growth rate of 0.77 g/day and 3.04%.