Crude Fiber Research Articles

Pengaruh Penambahan Ampas Tahu Dan Keong Mas (<i>Pomacea canaliculata</i>) Pada Ratro Pellet Komersil Terhadap Pertumbuhan Ikan Lele (C<i>larias gariepinus</i>)

The need for fish food is one of the essentials that can determine the level of success of the fish growth and development process. This research aims to analyze the effect of a combination of pelleted feed and animal feed on the growth and survival of catfish (Clarias gariepinus). The research was carried out for 60 days, at the Mataram University fish production and reproduction laboratory using an experimental method with a completely randomized design (CRD) consisting of 5 treatments and 3 replications, namely: A: 100% commercial feed (control), B: Fish Pellets 50% + Golden Snail 25% + Tofu Dregs 25%, C: Fish Pellets 25% + Golden Snails 50% + Tofu Dregs 25, D: Fish Pellets 25% + Golden Snails 25% + Tofu Dregs 50% and E: Fish Pellets 34% + Keong Mas 33% + Tofu dregs 33%. Test parameters include absolute weight, absolute length, specific weight growth rate, specific length growth rate, feed conversion ratio, feed utilization efficiency and survival and water quality. Data were analyzed using Analysis of Variance (ANOVA) and continued with the Duncan test. The results of this study showed that the best growth and survival of catfish was found in the treatment with 34% commercial feed, 33% golden snails and 33% tofu dregs (P4) with an absolute weight of 15.09 g, an absolute length of 7.05 cm , the specific weight growth rate was 3.86%/day, the length growth rate was 1.3%/day, the feed conversion ratio was 1.18, the feed efficiency rate was 85.91% and the survival rate was 73.33%. The proximate test results showed that the highest content was found in the treatment given 25% commercial feed, 50% golden snails and 25% tofu dregs (P2) with a dry content of 36.39%, crude fiber 10.86% and crude protein 31.48%.

Proximate Composition and Phytochemical Content of Solvent Extracted Roasted Castor Seed Meal from Oriire Local Government area of Oyo State, Nigeria

The proximate composition and phytochemical content of solvent extracted roasted castor seed meal from Oriire Local Government area of Oyo State, Nigeria was determined using appropriate standard methods. The meal were found to contain 14.28% moisture, 24.48% crude protein, 3.46% crude fibre, 23.29% ether extract,5.71% ash,85.72% dry matter, nitrogen free extract and gross energy values were 56.91% and 5724kcal/kg respectively. The results of anti-nutritional factor present in the roasted solvent extracted castor seed meal revealed that it contained 0.13% ricin, 0.83% phytate and 0.38% oxalate. Based on the results of this study, roasted solvent extracted castor seed meal can be potential source of protein in the diet of monogastric animals.

Elite Genotypes of Water Yam (Dioscorea alata) Yield Food Product Quality Comparable to White Yam (Dioscorea rotundata)

Water yam (Dioscorea alata), also known as winged yam, is one of the most economically significant yam species, serving as a staple food crop in tropical and subtropical regions. Its widespread cultivation is due to its favorable agronomic characteristics, including high yield, improved tuber storability, and significant nutritional and health benefits. Despite these advantages, water yam often remains underutilized due to consumer biases towards its traditional food product quality, particularly for pounded yam preparations. In this study, we evaluated fifty-eight improved genotypes of water yams grown across three locations to assess their potential to produce superior food qualities comparable to the widely consumed white yams (D. rotundata). Seven white yams, including popular landraces, were used to set thresholds for desirable food quality. Through standardized analysis, yam samples were assessed for their biochemical composition and culinary and sensory texture attributes. The results revealed varying ranges of dry matter (DM), starch, sugar, protein, crude fiber (CF), fat, and amylose, spanning from 20.35 to 35.95 g/100 g, 42.81 to 83.31 g/100 g, 4.76 to 6.95 g/100 g, 4.33 to 6.62 g/100 g, 1.55 to 3.89 g/100 g, 0.32 to 0.53 g/100 g, and 29.27 to 38.52 g/100 g, respectively. The mean values (±SD) were found to be 29.85 ± 4.0 g/100 g (DM), 67.90 ± 44g/100 g (starch), 5.82 ± 0.64 g/100 g (sugar), 6.31 ± 1.31 g/100 g (protein), 2.14 ± 0.57 g/100 g (crude fiber), 0.44 ± 0.08 (fat), and 33 ± 16.43 g/100 g (amylose). Significant effects (p < 0.001) of the planting environments and genotypes on the biochemical composition of the yam samples were observed, except for the sugar content. Furthermore, specific water yam genotypes, such as TDa 0900354, TDa 9801174, TDa 1401619, TDa 1400301, TDa 140091, TDa 0100029, TDa 1100793, TDa 1401249, TDa 1100242, and TDa 1401276, exhibited biochemical properties and culinary and sensory textural attributes akin to the improved white yam genotypes and their landrace counterparts. These findings underscore the potential for promoting selected water yam genotypes to diversify food options and reduce reliance on a limited array of crops, particularly in traditional food-insecure regions of tropical Africa.

Determination of Nutritional Composition and organoleptic Properties of African Locust Beans Wrapped with Different Packaging Materials

African Locust beans is a popular condiment used as taste and flavor enhancer in soup and dishes in Africa. It is one of the major sources of plant protein in African diet but packaging materials used to extend its shelf life has different effects on the products. This study therefore examined the nutritional composition and organoleptic properties of African locust beans processed and separately wrapped with plastic container, nylon and dry banana leaves and allowed to ferment for 5days. Proximate analysis and Mineral content were determined using standard methods while the sensory attributes were assessed using a 9-point Hedonic scale. The results showed that African locust bean packaged with different packaging materials for moisture content ranged between 31.27% and 36.13%, Ash content (3.46% and 4.62%), protein content (17.90 and 30.21%), carbohydrate content (17.92% and 25.32%), fat content (5.76% and 10.60%) and crude fibre content (7.92% and 10.4%). Result of mineral analysis showed that African locust bean packaged with dry banana leaf had the highest values for Sodium, Calcium, Iron, Magnesium and Zinc while the sample packaged with plastic container had the highest values for potassium and manganese. However, Vitamin A content was higher in sample packaged with plastic container. Locust beans wrapped with plastic container was mostly preferred based on sensory attributes. Findings from this study showed that locust beans wrapped with plastic containers should be encouraged due to its high protein content and general acceptability in order to alleviate protein deficiency and its associated diseases in Africa.

Determination and prediction of standardized ileal amino acid digestibility of wheat bran in broiler chickens.

The objective of this experiment was to determine the standard ileal digestibility (SID) of amino acid (AA) in 10 different sources of wheat bran fed to broilers and establish the SID AA prediction based on the chemical composition. A total of 660 1-day-old broilers were randomly divided into 11 treatments with 6 replicates of 10 chickens each. Diets included 10 semi-purified mash diets and 1 nitrogenfree diet. Titanium dioxide (TiO2) 0.50% was used as an indigestible index. On day 13, 6 chickens from each replicate were selected for slaughter to collect ileal contents. On day 28, 4 chickens from each replicate were selected for slaughter to collect ileal contents. Results showed that the coefficient of variation of the conventional nutrients (except for gross energy, and dry matter) and all AAs was greater than 8.00%. The average SID of essential AA in wheat bran for 13-day-old broilers was 37.24% and the average SID of nonessential AA was 42.02%; the average SID of essential AA for 28-day-old broilers was 67.13% and the average SID of nonessential AA was 69.51%. A correlation was observed (p<0.05) between most SID AA and crude protein (CP), crude fiber (CF), acid detergent fiber (ADF), and ash at day 13. A correlation was observed (p<0.05) between most SID AA and CF, and ADF at day 28. The R2 value of stepwise regression equations for predicting the SID AA at day 13 and day 28 was best for glutamic acid (R2 = 0.97 using CP, ash, CF, ether extract (EE), and neutral detergent fiber [NDF]) and lysine (R2 = 0.74 using ash, ADF, EE, and NDF), respectively. In conclusion, broiler age had a significant effect on the SID AA values of wheat bran. The chemical composition of wheat bran varied widely between sources, and CP, CF, ADF, NDF, and ash were reasonable predictors of the SID AA of wheat bran.

Селекционна оценка на някои показатели за качеството на фуража при многогодишнишни житни треви – пасищен райграс (Lolium perenne L.)

The chemical composition of 21 accessions of Lolium perenne L. from the collection nursery of Institute of Forage Crops - Pleven, for three cuts each year, for the period 2017-2018, was evaluated as follows: crude protein (CP), % – according to Kjeldahl‘s method; crude fiber (CF), % – by Weende analysis; water-soluble carbohydrates (WSC) – according to Ermakov et al. Statistical processing of the data was performed, which included regression, correlation, two-factor ANOVA a nd cluster a nalyses. There is a t rend i n both years for the first cut to be lowest in crude protein (CP); relatively high in crude fiber (CF) and highest in water soluble carbohydrates (WSC) content. In the second and third cuts, crude protein increases; crude fiber content varies within different limits, but generally decreases; and the amount of water-soluble carbohydrates also decreases. The genotype–environment (accessions x cuts) interaction had insignificant variance in all three studied traits. In terms of CP, the maximum value was reported for the Iljo variety (18.8%) and the minimum for China (14.6%). No significant differences were observed between the check Tetrany (16.1%) and the other accessions. Only two cases of significant differences were observed for CF and WSC between accessions. The cluster analysis arranges the accessions into three groups, with the second cluster of 8 accessions being the most interesting for the selection. The analysis well differentiates the accessions regarding the optimal combination of the three traits in one genotype, as well as their ploidy level. A significant negative correlation was observed between crude protein and crude fiber content (r=-0.744).

Effect of Varying Feeding Formulas on The Growth Performance of Buffalo Heifers

The present experiment was conducted at dairy farm during the year 2020-21 at CSAUA&amp;T Kanpur. The growth rate of buffalo heifers is a major problem at dairy farms. Twelve buffalo heifers were selected for digestibility that on a nutrition slide sample contains 86.50% DM, 20.10 %CP, 2.00 EE, 15.5% CF, 52.70% NFE and 9.50%Ash. The average dry matter intake per 100 kg body weight was (6.34, 5.44, 7.06 kg) the digestibility coefficient of DM was recorded (61.40, 59.95, 62.77) and digestibility coefficient of CP (63.55, 61.78, 65.77) and digestibility coefficient of CF (56.11, 54.75, 58.99) and digestibility coefficient of EE (64.89, 64.39, 67.52) and digestibility coefficient of NFE (64.06, 62.58, 65.75) and digestibility coefficient of Organic matter (64.45, 62.75, 66.99). The average live weight in buffalo heifers was increased (627.04, 610.44, 687.73) g per day in group I, II and III groups respectively. The growth parameters were statistically significant. Group III was shown better performance in respect of growth parameters in other groups I and II from the present study, it was apparent that the extra concentrate to be added in diet for proper development of growing heifers, III group was higher in growth. Digestibility coefficients of Dry matter, Crude Fiber, Ether extract, Nitrogen free extract and Organic matter were also higher in group III.

Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder using Fenugreek Gum as Fat Replacer

Carrot stands out as one of the globally consumed vegetables, and its juice production yields significant quantities of valuable by-products, notably pomace. To mitigate environment impacts and enhance production cost efficiency, incorporating carrot pomace as an ingredient in diverse food items become a viable strategy. This study investigated the potential of carrot pomace powder (CPP) and fenugreek gum (FG) as fat-replacers and dietary fiber sources in muffins. The flour samples i.e. wheat flour (WF) and CPP were analyzed for their physico-chemical, functional and pasting properties. CCP contained crude fiber (27.6 %), moisture (8.75 %), protein (4.25 %), fat (0.2 %), and ash (1.2 %), indicating higher amounts of ash, and fiber contents than WF. Further, WF was replaced with CPP at different levels (5 %, 10 %, 15 % and 20 %), and FG was added at 0.1, 0.2, 0.3 and 0.4 g levels to analyze their effects on different attributes of muffin. The results showed that muffin fortified with CPP showed an increase in crude fiber content, the highest observed for MF4 of 1.19 %. The water and oil absorption capabilities of WF (143 % and 151 %) were lower than CPP (181 % and 163 %) blends. Addition of CPP and FG increased the flour paste viscosity and specific volume (SV). Moreover, sensory analysis showed the firmness, taste and appearance of muffins were improved by the addition of CPP. The most popular muffins were those made with 10 % CPP and 0.2 g FG. In conclusion, CPP and FG can be effectively utilized to produce fiber-enriched low-fat muffins with improved nutritional profiles and acceptable sensory characteristics.

Physico-Chemical, Organoleptic, and Antioxidant Properties of Black Soybean Flour (Glycine soja (L.) Merrit) Flakes with the Addition of Bangle (Zingiber purpureum Roxb.)

Flakes are products that are generally made from cereals. In this study, we are interested to use black soybean (Glycine soja (L) Merrit) and bangle (Zingiber purpureum Roxb.) as flakes ingredients. Black soybeans have high antioxidant components, while bangle contains high antioxidant and fiber components, which enables it to capture free radicals. This study aimed to find the most favorable formula with good physical, chemical, and organoleptic characteristics, which also has the highest antioxidant activity. We used the Completely Randomized Design (CRD) method and the variation of formulation used was the ratio of black soybean flour to bangle as follows: T1 (100%:0%), T2 (95%:5%), T3 (90%:10%), T4 (85%:15%), and T5 (80%:20%). The parameters analyzed included physical properties (color, texture, and water absorption), chemical properties (moisture content, ash content, fat content, protein content, carbohydrate content, crude fiber content, and antioxidant activity, as well as total plate count), and organoleptic properties (color, texture, taste, aroma, and overall acceptance). The research data were analyzed using One-Way Analysis of Variance (ANOVA) at a significance level of 5% and Duncan’s multiple range test. The results showed that the best formula for color and texture is T5 L* 54.57, a*-4.22, color b*31.42, hardness 0.74N, and water absorption 30.01%. The best treatment for chemical properties is T5 (moisture: 4.26%, ash: 3.68%, fat: 18.16%, protein: 16.92%, carbohydrate: 56.98%). All formulations meet the total plate count of &lt;2,500. The highest antioxidant activity was in the T5 formulation (49.59 %). The results of the organoleptic properties showed that the most favorable overall organoleptic reception was T1. Flakes based on black soybean flour with the addition of bangle in formulation T5 (80% black soybean flour: 20% bangle) have the potential to be a functional food high in fiber and antioxidants.

Whole-plant silage maize to improve fiber digestive characteristics and intestinal microbiota of Hezuo pigs.

Utilizing roughage resources is an effective approach to alleviate the shortage of corn-soybean feed and reducing the costs in the swine industry. Hezuo pig is one group of plateau type local Tibetan pig with strong tolerance to crude feeding. Nevertheless, current research on the roughage tolerance in Hezuo pigs and the microbiological mechanisms behind it is still minimally.This study explored the impact of various ratios of whole-plant silage (WPS) maize on the pH, cellulase activity, short-chain fatty acids (SCFAs), and intestinal microbiota in Hezuo pigs. Thirty-two Hezuo pigs were randomly divided into four groups (n = 8). The control group received a basal diet, while experimental groups I, II, and III were given diets with incremental additions of 5%, 10%, and 15% air-dried WPS maize, respectively, for 120 days. The findings revealed that compared with the control group, in Group II, the pH of cecum and colon were notably decreased (p < 0.05), while acid detergent fiberdigestibility, the concentration of propionic and isobutyric acid in the cecum, and the concentration of isobutyric acid in the colon were significantly increased (p < 0.05). Also, carboxymethyl cellulase activity in the cecum in group II of Hezuo pigs was significantly higher than that in the other three groups (p < 0.05). Furthermore, the cecum microbiota showed a higher diversity in the group II of Hezuo pigs than that in the control group, as shown by the Simpson and Shannon indices. Specifically, 15 and 24 bacterial species showed a significant difference in relative abundance at the family and genus levels, respectively. Correlation analyses revealed significant associations between bacterial genera and SCFAs concentrations in the cecum. The abundance of Bacteroides and NK4A214_group was positively correlated with amounts of valeric and isovaleric acid but negatively with propionic acid (p < 0.05). The abundance of UCG-010 was positively linked with acetic acid and negatively correlated with butyric acid (p < 0.05). Actinobacillus abundance was positively associated with butyric acid levels (p < 0.05). In conclusion, a 10% WPS maize diet improved crude fiber digestibility by lowering cecal and colonic chyme pH, enhancing intestinal cellulase activity, improving SCFA production, and increasing intestinal microbiota diversity.

Modified Bamboo Shoots Flour Derived from the Ampel Gading Bamboo (Bambusa vulgaris Schrad var. Striata): Physicochemical Properties and Potential Applications as a Thickening Agent

Modified flour is widely used in the food industry to enhance viscosity and texture. Previous research has investigated fermenting Bamboo Shoots Flour from Ampel Gading Bamboo which is rich in fiber. Physical process combination, like temperature changes, and chemical modifications using acids or bases, may alter the flour's gel-forming properties, thereby expanding its applications, including as a thickening agent. The objective of this study is to evaluate the physicochemical properties and potential applications of Modified Bamboo Shoots Flour (MBFS) as a thickening agent. The analysis demonstrated that MBSF comprises 28.41% carbohydrates, with 4.88% crude fiber and 18.68% starch, featuring 4.74% amylose and 13.94% amylopectin (wet basis). Additionally, it contains 28.10% protein and 11.17% fat (wet basis), maintaining the characteristic form of MBSF. Scanning Electron Microscope (SEM) evaluation revealed the presence of ovate-shaped, rough and irregular surface starch granules. Heating a 2% MBSF suspension to 100°C increases viscosity, solubility, and swelling power. Low acidity (pH 10) enhances swelling power without affecting viscosity significantly. Both low acidity and heat treatments enhance the thickening properties of the MBFS. This study offers fundamental insights into the physical and chemical characteristics of MBFS, thereby facilitating its potential application in final products.

Impact of dietary supplementation of Rhamnus prinoides leaf extract on the growth performance, nutrient retention and intestinal microbial count of “japanese quails”

This research was carried out to investigate the impact of dietary supplementation of Rhamnus prinoides leaf extract (RPL) on the growth performance, nutrient retention and intestinal microbial count of “japanese quails”. 300-2 weeks old “japanese quails” were allocated sixty birds per group and group treatment had four replicates (15 quails per replicate). Corn-soya meal (basal diet) was formulated according to the nutritional needs of birds (NRC, 1994). Quails in group 1(G1) was fed basal diet with no R. prinoides leaf extract, G2, G3, G4 and G5 were fed basal diet with 0.2 mL, 0.4 mL, 0.6 mL and 0.8 mL respectively. Result on the bioactive components in RPL revealed the presence of 15 bioactive compounds with pharmacological properties. Outcome on average daily weight gain showed that G3 (3.20 g), G4 (3.23 g) and G5 (3.24 g) were higher (P &lt; 0.05) relative to G2 (3.06 g) and G1 (2.21 g). These groups also had a better feed conversion ratio (G3, G4 and G5). Average daily feed intake which varied from 703.81-708.33 g were not significantly (P &gt; 0.05) different among the group. Mortality was recorded only among quails in group 1 (2.0%) (P &lt; 0.05). Dry matter, crude protein, ether extract and nitrogen free extracts which varied from 70.12-86.57%, 58.70-68.91% and 50.62-66.05% were higher (P &lt; 0.05) in G3, G4 and G5, intermediate in G2 and lowest in G1. Conversely, crude fibre values were higher in G1 relative to the other groups. Population of Escherichia coli, Salmonella sp. and Staphylococcus sp. count in the gut were lower in G2, G3, G4 and G5 relative to G1 while Lactobacillus sp. count were lowest in G1 (P &lt; 0.05). It was concluded that RPL can be feed to quails up to 0.8 mL/L without causing any negative effect on the growth performance and health status of birds.

Different Parts of a Dendrocalamus brandisii (Munro) Kurz Shoot, Rather Than the Shoot’s Height, Are More Indicative of Its Nutrient Properties

Bamboo shoots are considered as a healthy food and are popular in Asian cooking. The distribution of nutrients and their dynamics during the growth of bamboo shoots play a crucial role in guiding the harvesting and processing of bamboo shoots. In this study, Dendrocalamus brandisii (Munro) Kurz, an important bamboo species for harvesting fine edible shoots in southern China and Southeast Asia, was used to measure several indicators related to the edibility and nutritional value of fresh shoots across five height grades (H1: 20~30 cm; H2: 31~40 cm; H3: 41~50 cm; H4: 51~60 cm; and H5: 61~70 cm). The results indicated that, although the nutrient and mineral elements showed an increasing (crude fiber content, CFC), decreasing (total soluble sugars content, TSSC; ash content, AC; Fe; Zn), or fluctuating (soluble protein content, SPC; P; K; Ca) pattern with the growth of bamboo shoots, both the CFC and TSSC showed the highest values in the lower part at five growth heights, indicating that carbohydrates were mainly enriched in the bases of bamboo shoots. The SPC, AC, and other mineral elements were higher in the upper part, especially in H1–H3. Combined with the relatively high activity of metabolic enzymes (sucrose-phosphate synthase, SPS; neutral invertase, NI) in the upper part of bamboo shoots (although not statistically significant), it can be inferred that the shoot tip may be the main tissue for early nutrient synthesis and metabolism. Compared with the shoot height, different parts of a D. brandisii bamboo shoot are more indicative of its nutrient properties. Although all heights of bamboo shoots showed an abundance of nutrients and mineral elements, bamboo shoots with a height of less than 40 cm had a higher TSSC, AC, Fe, and Zn, and a lower CFC, thus having a better balance between nutrients and edibility.

Multi-indicator analytical study of 18 trace elements and fat in 5 beans based on entropy analysis (EA) and gray pattern recognition (GPR)

ABSTRACT Five varieties of beans from Laibin, Guangxi, China, including mung beans, soybeans, black beans, red beans, and adzuki beans, were chosen as study subjects for multi-index determination and full assessment. Data on the fat, ash, crude fiber, trace element, thermogravimetric analysis and combustion heat of five different types of beans were gathered. The results showed that the order of combustion heat of the 5 kinds of beans was black beans>soybeans>mung beans>adzuki beans>red beans, the order of combustion stability was soybeans>mung beans>black beans>red beans>adzuki beans, the order of fat content was soybeans>red beans>adzuki beans>black beans>mung beans, the order of ash content was black beans>soybeans>adzuki beans>mung beans>red beans, the order of crude fiber content was red beans>soybeans>adzuki beans, and the order of multi-index stoichiometric analysis was soybeans>red beans>black beans>mung beans>adzuki beans. The quality of the food was assessed and classified using the stoichiometric approach, while the food nutrition was assessed from the perspectives of fat, ash, crude fiber, trace elements, thermogravimetric analysis and combustion heat. This work provides a solid scientific foundation for the assessment and investigation of the thermo gravimetric analysis of food combustion stability. This study’s multi-index comprehensive evaluation approach offers a novel concept for food nutrition.

Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation.

Tarragon has a great potential to be a healthy functional food ingredient thanks to its rich antioxidant, phenolic compounds, and nutrient content. The possibility of enriching bread with tarragon was investigated. For this aim, tarragon powder was used at the rates of 0, 2, 4 and 6% instead of wheat flour. In this study, the effects of substitution on the rheological properties of bread dough and color, total phenolic content, antioxidant activity, texture, sensory, and Fourier transform infrared (FT-IR) analysis of bread samples were performed. The composition of tarragon powder showed significant protein (23.16%), crude fiber (7.4%), antioxidant (48.22 ± 0.11%), and total phenolic content (511.66 ± 1.56 mg GAE/100 g). Bread samples with increased fiber and protein content were obtained by adding tarragon powder to the bread formulation. The major differences in the FT-IR absorbance spectra for the bread samples were not observed. Additionally, tarragon powder significantly increased the antioxidative properties of breads (p < 0.05). Adding up to 4% tarragon powder to the bread formulation increased the sensory scores of the breads.

Amino Acid Compositions, In Vitro Antioxidant and Anti-diabetic Properties of Cookies from Wheat and Kidney Beans (Phaseolus vulgaris L.) Flour blends

This study evaluated the in vitro antioxidant and antidiabetic activities of the cookies produced from wheat and kidney bean composite flours at different ratios viz: 100:0 (WKB 1), 80:20 (WKB 2), 60:40 (WKB 3), 40:60 (WKB 4), respectively. The proximate compositions of the composite flour blends improved during the baking process into cookie, most especially the crude fibre (12.09-13.73%) and crude protein (18-21%) contents, respectively. The amino acid profiles of the cookies were well established with high biological values (&gt;70%) with good essential, non-essential and hydrophobic amino acids while glutamic acid was mostly abundant in the cookies. The in-vitro antioxidant properties of the cookie samples were more potent (~80%) when compared with a standard ascorbic acid, a well-known antioxidant. Besides, the in-vitro anti-diabetic properties of the cookie samples were revealed through their improved α-amylase and α-glucosidase inhibition potentials (~70%) when compared with a standard acarbose, a well-known anti-diabetic drug. The weights (5.20-6.41 g), width (45.70-45.88 mm), thickness (5.03-5.06 mm) and spread ratio (11.89-12.26) of the cookies from the composite flours were significantly (P&lt;0.05) comparable to the control (WKB 1) sample, respectively. This, however did not alter the organoleptic attributes of the composite cookie samples when compared to the commercial ones. We therefore concluded that the cookies rich in antioxidants and anti-diabetic potentials could be produced from wheat and kidney bean flour blends.

Effects of roasting conditions on the properties of Amaranth (Amaranthus cruentus L.) grain using response surface methodology

Industrial applications of amaranth seeds (Amaranthus species L.) have not been fully explored, which may be due to dearth of information on its various forms of use or applications. Roasting is one of such ways amaranth grain can be processed for immediate snacking or preparation prior to use for varying other purposes. The focus of this study was on the effect of roasting conditions on the properties of amaranth grain, using response surface methodology design to develop, improve, and optimize the process. Data was analyzed using regression and analysis of variance (ANOVA) at α 0.05. Five levels of roasting temperature and durations were employed. The roasted amaranth seeds were subjected to evaluation for proximate, colour, functional and sensory properties using standard methods. Effect of roasting conditions on properties were modeled and optimized. The roasting conditions had a significant effect on the proximate, colour, functional and sensory properties of roasted amaranth seeds. The optimal roasting conditions were a roasting temperature of 180 °C, roasting duration of 8 mins with desirability of 0.69. The optimum roasting conditions resulted in roasted amaranth seeds with protein of 16.26%, moisture of 18.30%, ash of 1.86%, fat of 2.22%, crude fibre of 8.92%, carbohydrates of 52.70%, bulk density of 1.29%, Oil Absorption capacity of 6.26 g/g, water absorption capacity of 9.20 g/g, solubility of 6.49%, swelling power of 14.16%, colour of 198.31°, and overall sensory acceptability score of 7.20. Roasted amaranth grains or its flour creates a value added product from amaranth grain which could be used as is for varying purposes, or in composite form for diverse uses.

The Effect Of Adding Red Dragon Fruit Skin On The Quality Of Dadiah Gelato

Indonesia is geographically located on the equator, which is a country with a tropical climate. Ice cream is a snack that is suitable to eat when the weather is hot. One type of ice cream is gelato. Gelato is a type of frozen dairy food dessert which is a processed product made from cow's milk and is included in the low-fat ice cream category. The main ingredients for gelato include cow's milk, whipped cream, egg yolks and sugar. Gelato has lower fat content (4-8%) and total solids (32-42%) than regular ice cream, but usually has higher sugar content (16-21%) to provide a smooth, scoopable texture. Ways are needed to develop gelato, such as adding curd and natural coloring from fruit. Dadiah has weaknesses in terms of its sour taste and fishy aroma which people don't like, therefore there needs to be innovation or efforts that can be made to attract people's interest in consuming dadiah, such as by adding dragon fruit skin. 30-35% of dragon fruit is the skin of the fruit, but it is often just thrown away as trash and considered waste without being used for anything more useful. Dragon fruit skin contains quite high levels of antioxidant compounds which are able to fight oxidation in the body. Red dragon fruit skin contains vitamin B1, vitamin B2, vitamin B3 and vitamin C, protein, fat, carbohydrates, crude fiber, thiamine, niacin, pyridoxine, cobalamin, glucose, phenol, betacyanin, polyphenols, carotene, phosphorus, iron and flavonoids. This research aims to analyze the effect of adding 15%, 25% and 35% of red dragon fruit skin on the quality of the color, aroma, texture, taste and preferences of the dadiah gelato produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of gelato with the effect of adding red dragon fruit skin. The data obtained is then tabulated in table form and Analysis of Variance (ANOVA) is carried out, if Fh&gt;Ft then followed by the Duncan Test. The results of the research showed that there was a significant effect of adding red dragon fruit skin of 15%, 25% and 35% on color quality (pink fanta). The best result from the gelato quality test with the addition of red dragon fruit skin was 35%.

Comparison of the fodder yield, nutritive value and cost of triticale and vetch mixtures under hydroponic condition

This study was carried out determine the effects of different ratios of triticale and vetch seed and use of fertilizer on fodder yield, nutritive value and cost of fodder grown. The treatments included five ratios of triticale to vetch seeds at 100:0, 90:10, 80:20, 70:30, and 0:100 (V0, V10, V20, V30, and V100; respectively and a fertilizer treatment (with (+) or without (-) fertilizer). The experiment was a completely randomized design in factorial arrangements (five seed treatments and two fertilizer treatments). Considering the yield performance, differences were found among treatments with the highest yield (21.78 kg fresh weight m-2) for V0+ and lowest (18.48 kg fresh weight m-2) for V100-. With increasing proportions of vetch, ash, crude protein and acid detergent fiber increased linearly, whereas neutral detergent fiber and nitrogen free extract decreased linearly. The crude fiber was lowest (8.43%) for V0+ and highest (10.26%) for V100+ fodders, respectively. Highest neutral detergent fiber was observed for V0- while V100- revealed the lowest neutral detergent fiber. The acid detergent fiber was lowest for V0+ compared with all other treatments. The nitrogen free extract content in V0+ fodder were gradually higher than that of other fodders. The fodder’s energy value was significantly different among the treatments. The results in the study showed that the seed cost was the highest in the V0+ fodder to produce one kg fresh fodder. The higher expense for one kg CP and one unit energy (MJ kg-1) was obtained in V0 fodder, as well.

Solid-State Fermentation Using Bacillus licheniformis-Driven Changes in Composition, Viability and In Vitro Protein Digestibility of Oilseed Cakes

The solid-state fermentation (SSF) efficiency of Bacillus licheniformis ATCC 21424 (BL) on various agro-industrial by-products such as oilseed cakes [hemp (HSC), pumpkin (PSC), and flaxseed (FSC)] was evaluated by examining the nutritional composition, reducing sugars, and in vitro protein digestibility (IVPD) for use in animal nutrition. SSF significantly decreased crude protein, along with changes in the total carbohydrates (p &lt; 0.05) for all substrates fermented. An increase in crude fat for HSC (1.04%) and FSC (1.73%) was noted, vs. PSC, where the crude fat level was reduced (−3.53%). Crude fiber does not differ significantly between fermented and nonfermented oilseed cakes (p &gt; 0.05). After fermentation, neutral detergent fiber (NDF) and acid detergent fiber (ADF) significantly increased for HSC and FSC (p &lt; 0.05), as well as for PSC despite the small increase in ADF (4.46%), with a notable decrease in NDF (−10.25%). During fermentation, pH shifted toward alkalinity, and after drying, returned to its initial levels for all oilseed cakes with the exception of PSC, which maintained a slight elevation. Further, SSF with BL under optimized conditions (72 h) increases the reducing sugar content for FSC (to 1.46%) and PSC (to 0.89%), compared with HSC, where a reduction in sugar consumption was noted (from 1.09% to 0.55%). The viable cell number reached maximum in the first 24 h, followed by a slowly declining phase until the end of fermentation (72 h), accompanied by an increase in sporulation and spore production. After 72 h, a significant improvement in water protein solubility for HSC and FSC was observed (p &lt; 0.05). The peptide content (mg/g) for oilseed cakes fermented was improved (p &lt; 0.05). Through gastro-intestinal simulation, the bacterial survivability rate accounted for 90.2%, 101.5%, and 85.72% for HSC, PSC, and FSC. Additionally, IVPD showed significant improvements compared to untreated samples, reaching levels of up to 65.67%, 58.94%, and 80.16% for HSC, PSC, and FSC, respectively. This research demonstrates the advantages of oilseed cake bioprocessing by SSF as an effective approach in yielding valuable products with probiotic and nutritional properties suitable for incorporation into animal feed.