Crude Fiber Content Research Articles

Effects of water-unextractable arabinoxylan from wheat processing wastewater on the quality characteristics of multigrain bread

The water-unextractable arabinoxylan (WUAX) was extracted from the wheat processing wastewater to replace the flour in the bread formula and improve the quality characteristics of the multigrain bread. We investigated the effects of WUAX substitution concentration (0, 2.5, 5, 7.5 and 10 g/100 g high gluten flour weight) on multigrain bread texture, microstructure, color difference variation, relative crystallinity, moisture distribution, and sensory evaluation. Within the specified range, the bread hardness increased by 4.0 N, a negative effect on the bound water in bread and significant changes in the color difference were observed. The optimal substitution level was 7.5%, increasing the crude fiber content by 33% (dry weight ratio) and reducing the starch content by 10%, maintaining the specific volume and hardness similar to the control group. The scanning electron microscopy X-ray diffraction (XRD) measurements showed that WUAX affected the aggregation of protein and starch, and reduced the relative crystallinity of bread, retarding bread staling. The WUAX replacing flour (7.5% replacement level) also provided good sensory evaluation. Overall, WUAX boosts bread's dietary fiber content while lowering its starch proportion. Although WUAX had negatively impact on bread texture, a 7.5% substitution level could minimize these effects. This study offered insights for the dietary applications of WUAX from wheat processing wastewater.

Differences in Physicochemical Properties of Stems in Oat (Avena sativa L.) Varieties with Distinct Lodging Resistance and Their Regulation of Lodging at Different Planting Densities.

Planting density is an effective strategy for regulating both oat lodging and forage quality. To delve into the regulatory mechanisms of planting density on lodging and oat forage quality, lodging-resistant variety LENA and lodging-sensitive variety QY2 were grown in 2018 and 2019 growing seasons, and four planting densities were implemented: 2.25 × 106 plants/ha (D1), 4.5 × 106 plants/ha (D2), 6.75 × 106 plants/ha (D3), and 9 × 106 plants/ha (D4). At the milk stage, we measured the contents of potassium, calcium, magnesium, silicon, lignin, crude fiber, starch, soluble sugar, and soluble protein in the second and third stem internodes of the plants. The results revealed the lodging-resistant variety LENA demonstrated significantly higher contents of calcium, potassium, silicon, crude fiber, lignin, and lower contents of starch, soluble sugar, and soluble protein (p < 0.01). Similar trends in the physicochemical properties of stem internodes for both oat varieties with increasing planting density. Crude fiber, soluble sugar, magnesium, starch, potassium, and lignin were the key characteristics affecting the lodging coefficient, and variety and planting density affected the lodging coefficient mainly by regulating the synthesis of starch, soluble sugar, and crude fiber. At planting density D3, stem internodes exhibited higher physicochemical properties and a lower lodging coefficient, favoring oat forage production. The results offer a valuable theoretical foundation and practical reference for oat lodging-resistant cultivation.

The proximate composition of vegetables enriched by incorporation of municipal solid waste into fertilizers and its impacts on environment and human health

The recent over production of municipal solid waste (MSW) poses a significant threat to both the ecosystem and human health. Utilizing MSW for agricultural purposes has emerged as a promising strategy to reduce solid waste disposal while simultaneously increasing soil fertility. To explore this potential solution further, an experiment was designed to assess the impact of varying concentrations of MSW (25%, 50%, and 75%) on the proximate composition of 15 different vegetable species. The experiment, conducted between 2018 and 2019, involved treating soil with different levels of solid waste and analyzing the proximate components, such as crude protein, dry matter, crude fiber, crude fat, and moisture content, in the 15 selected crops. The results indicate that the application of 25% MSW significantly increased the levels of crude protein, crude fiber, dry matter, and fat in Spinacia oleracea, Solanum tuberosum, Solanum melongena, and Abelmoschus esculentus. Conversely, the addition of 75% MSW notably elevated the moisture and ash content in Cucumis sativus. Correlation and scatter matrix analyses were conducted to elucidate the relationships between the protein, fiber, dry matter, ash, and fat contents. Principal component analysis and clustering confirmed the substantial impact of Treatment_1 (25% MSW) and Treatment_3 (75% MSW) on the proximate composition of the aforementioned vegetables, leading to their categorization into distinct groups. Our study highlights the efficacy of using 25% MSW to enhance the proximate composition and nutritional value of vegetables. Nonetheless, further research is warranted to investigate the mineral, antioxidant, vitamin, and heavy metal contents in the soil over an extended period of MSW application.

Growth performance and proximate composition of Clarias gariepinus (Burchell, 1822) fingerlings fed varying inclusion levels of ripe banana (Musa Sapientum) peel

The cost of fish feed is of great concern in fish farming. The growth performance and proximate composition of Clarias gariepinus fingerlings fed varying inclusion levels of ripe banana peels as a possibility of replacing soybean as a component of the fish feed were evaluated for a period of 12 weeks. 250 C. gariepinus fingerlings were acclimated for 2 weeks and fed to satiation morning and evening. Five isocaloric and nitrogenous diets were prepared from ripe banana peel thus: 0% (Control), 25% (T25), 50% (T50), 75% (T75) and 100% (T100) inclusion levels to replace equal weights of soybean, respectively. Some growth parameters such as standard length (SL), total length (TL) and weight were determined on weekly basis. The proximate compositions of the fish in each treatment and control were determined at the end of the experiment. The data generated were subjected to one way analysis of variance and considered significant at P≤0.05. From the results; the weight, SL and TL mean values measured in the control were significantly higher than other treatments in most of the weeks of the experiment. The highest weight in the control was 52.43±10.80g while the highest amongst other treatments was 30.67±6.69g obtained in T75 at the end of the 12 weeks. The ash content, crude fibre and fat contents were mostly significantly in T75 and T100. The highest moisture content (12.88±0.74%) was also obtained in T100. The crude protein content was significantly higher in the control than other treatments with 68.69±0.35% at the end of the 12th week. The results of this research has shown that banana peel can be included up to 75% level of inclusion as possible replacement for soybean in fish meal production and therefore, capable of reducing the cost of fish production incurred by farmer. For optimal performance, the crude protein content should be improved upon by inclusion of other cheap protein sources.

Nutritional Profile Analysis of Red Bean Tempeh Fermented Using &amp;lt;i&amp;gt;Rhizopus Oligosporus &amp;lt;/i&amp;gt;at Different Time

Investigation of non-soybean legumes as raw material for making tempeh is very important to be carried out continuously considering soybean production tends to decline from year to year. This study aims to analyse the potential of red bean seeds as raw material for tempeh and changes in their nutritional profile when fermented at different fermentation times. The red beans were soaked in water overnight at room temperature and then boiled for 20 minutes. After boiling, the red beans were drained and then fermented for 36, 48, and 60 hours using a suspension of &amp;lt;i&amp;gt;Rhizopus oligosporus&amp;lt;/i&amp;gt; with a weight of 2 g for each 1000 g of red beans. Red bean tempeh was analysed for quality using test parameters including physical appearance (color, texture, and aroma) and nutritional profile (calorie value, ash, water, crude fiber, fat, protein, and carbohydrate content). The physical appearance and nutritional profile of red bean tempeh were compared with those of soybean tempeh, while the quality of tempeh was compared with Indonesian national standards for tempeh. The results showed that the length of fermentation time significantly affected the nutritional profile of tempeh. Red bean tempeh fermented for 48 hours had a nutritional profile including energy, water, ash, protein, fat, carbohydrate, and crude fiber content of 201.59 kcal/100 g tempeh, 61.97%, 1.18%, 16.19%, 10.98%, 8.29%, and 1.13%, respectively. The physical appearance and nutritional profile of red bean tempeh have met the tempeh quality requirements issued by the Indonesian national standard for tempeh. Therefore, red bean seed appears to be as good as raw materials for tempeh production.

Determining the Ideal Temperature and Fermentation Duration to Enhance Crude Protein Content and Reduce Crude Fiber in Rice Bran Using Solid-State Fermentation with Aspergillus niger (USM F4)

Solid-state fermentation (SSF) offers a sustainable method for enhancing the nutritional quality of agricultural residues such as red rice bran. This study aimed to determine the optimal temperature and duration for SSF of red rice bran, focusing specifically on increasing the crude protein (CP) content and reducing the crude fiber (CF) content. SFF of rice bran with Aspergillus niger (A. niger) USM F4 was conducted over 14 consecutive days at three different temperatures (25°C, 35°C, and 45°C). A total of 63 samples of rice bran were divided into three temperature groups, each containing 21 samples. Three samples per group were collected at 48-hour intervals over the 14-day fermentation period. The fermentation process for the collected samples at 48-hour intervals was halted by oven drying at 60°C for 24 hours. The fermented products were subjected to proximate analysis for crude protein (CP), ash, ether extract (EE), and crude fiber (CF) contents using the methods outlined by the Association of Official Analytical Chemists (AOAC). The results revealed a significant effect of temperature and fermentation duration on CP, ash, EE, and CF content when compared to the unfermented rice bran kept at room temperature (25oC). The peak values of CP and the highest degradation of CF across all temperature levels were observed on day 10 while the maximum increase in ash and EE content occurred on day 8. Among the temperature conditions, the highest CP values and the lowest CF values were recorded at 35°C. Conversely, the lowest improvements in CP and CF degradation were observed at 25°C on day 10. In conclusion, the optimal conditions for SSF of rice bran with A. niger to enhance CP content and degrade CF are a temperature of 35°C and a fermentation duration of 10 days.

Physico-Chemical and Organoleptic Characteristics of Cookies Made from Snake Fruit Cultivar Pondoh Flour (Sallaca edulis Reinw.) and Palm Stem Starch (Arenga pinnata Merr.)

Snake fruit is a food that has a fairly high fiber content and also has vitamin C content. Palm stem starch has starch content so it is used to soften the texture of cookies and also has a high fiber content. The use of snake fruit and palm stem starch aims to produce a cookie formulation that is healthier than commercial cookies with high fiber and vitamin C content. The purpose of this study was to determine the physico-chemical and organoleptic properties of cookies made from snake fruit cultivar pondoh flour and palm stem starch. This study used a completely randomized design (CRD) consisting of 5 formulations with 3 replications, namely the ratio of palm stem starch flour and snake fruit cultivar pondoh flour 100%:0% (F1), 75%:25% (F2), 50%:50% (F3), 25%:75% (F4) and 0%:100% (F5). Data were analyzed using One-Way ANOVA and Duncan's further test with 5% significance level. The experiment was conducted by testing physico-chemical and organoleptic properties on 30 untrained panelists. The results showed that making cookies made from snake fruit cultivar pondoh flour and palm stem starch flour had a significant effect on the physico-chemical and organoleptic properties of cookies. The results obtained are water content 4,96%-6,77%; ash content 1,97%-2,88%; fat content 11,78%-14,37%, protein content 6,34%-8,48%; carbohydrate content 57,05%-63,66%; crude fiber content 9,45%-12,25%; vitamin C content 1,00 mg- 2,87 mg; hardness 154,55 N-523,14 N; color L* 29,39-66,05; color a* 2,27-7,84; color b* 10,92-33,86; and organoleptic test color 1,80-4,43; aroma 2,57-3,92, texture 1,87-4,43, taste 1,97-4,23, overall 2,20-4,30.

Nutrient Composition and Antioxidant Potential of Rambutan (Nephelium lappaceum L) Peel

The present study was conducted to assess the nutri-chemical composition and antioxidant potential of rambutan fruit (Nephelium lappaceum L) peel. Red rambutan fruit peel was used in fresh as well as dried form for the study. The nutri-chemical profiling revealed, fresh peel had 24g/100g of carbohydrate, 2.5g/100g of protein, 0.17g/100 g of fat and 0.89g/100g starch. However, dried peel had 55.45g/100g carbohydrate, 5.25g/100 protein, 10.2g/100g fat and 1.00g/100g starch. Crude fiber content of the fresh and dried peel was 0.77g/100g and 0.068g/100g respectively. Moreover, the fresh peel had higher moisture (73%) content than dried peel (4.2%). Vitamin C being heat liable, was found higher in fresh peel (9.31mg/100g). Sodium and potassium levels was found higher in dried peel powder as 1.55mg/100g and 9.4mg/100g respectively. Phytochemical composition of rambutan peel revealed that total polyphenol was higher in dried peel (580mg/100g) when compared to fresh (310 mg/100 g), meanwhile saponin, tannin and terpenoid was found higher in fresh peel as 47mg/100g, 390mg/100g and 5.101mg/100g respectively. Flavonoid content was dominant in dried peel (20.51mg/100g) than that of fresh peel (9.6mg/100 g). The radical-scavenging activity was expressed as IC50, which reported dried peel (43.79μg/100 mL) had strong antioxidant potential than fresh peel (184.39μg/100mL). However, it is concluded that rambutan peel is a potent source of nutrients, bioactive compounds and antioxidants which in turn has immense therapeutic benefits. Furthermore, valorisation of agri-food wastes and by- products can enhance food security and promote sustainable development.

Potential Utilization of Defective Fruit Juice Products for Black Soldier Fly Cultivation to Reduce Waste Generation in the Beverage Industry

The waste of fruit juice and tea defective products has organic content that conventionally has the potential to be utilized as a medium or place for maggot growth, but until now it has not been equipped with supporting scientific studies. Therefore, the objectives of the study are: 1) Assessing the characteristics of fruit juice and tea product waste, 2) Assessing the effectiveness of maggot in reducing fruit juice and tea product waste. This research is experimental in nature using variations in the composition of fruit juice and tea product waste as a source of nutrition for maggot which is carried out for 12 days. This variation uses the Complete Randomized Design method with 3 (three) treatments, namely variations in the composition of 60% tea + 40% fruit juice waste (S1), 50% tea + 50% fruit juice waste (S2), and 40% tea + 60% fruit juice waste (S3) in duplo. In addition, this study was completed with a control treatment. The results showed that the characteristics of fruit juice and tea waste containing protein (3.78-4.59%), fat (0.90-1.31%), carbohydrates (28.15-29.15%), crude fiber (2.42-3.12%) can be used as maggot cultivation media. The highest protein and crude fiber contents were found in the S3 composition waste at 4.59% and 3.12%. Maggot cultivation results that showed the highest fat and carbohydrate content were found in S1 composition waste at 1.31% and 29.15%. The recommended composition variation is S1 composition with the highest substrate consumption value and waste reduction index of 57.47% and 20.06%.

Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes

Muffins are popular breakfast or snack items and are enjoyed in various cultures around the world. It is typically sweet and can come in various flavours such as blueberry, chocolate chip or banana nut. It is one among numerous baked items frequently crafted using wheat flour. However, individuals with gluten-related diseases such as celiac disorder and gluten intolerance are unable to consume wheat flour. In this research, gluten-free muffins made with a composite flour of rice, pumpkin and unripe banana with different ratios F1 (1:1:1), F2 (3:2:1), F3 (2:1:3) and F4 (1:3:2) were applied. The gluten-free muffins prepared with F3 (2 rice: 1 pumpkin: 3 unripe banana) composite flour showed the highest values of springiness and chewiness among all the samples. The gluten-free muffins using F2 (3 rice: 2 pumpkin: 1 unripe banana) composite flours were the highest for lightness and b* yellowness values. In addition, these muffins also obtained the highest percentages for ash and crude fiber contents. The 9-point scale hedonic test showed that consumers' preferences for gluten-free muffins with a ratio of 2 rice: 1 pumpkin: 3 unripe banana flours (F3) were the highest in scores as compared to the other gluten-free muffins. Thus, the study suggested that F3 which contains 2 rice: 1 pumpkin: 3 unripe banana flours was selected as the best formulation to make gluten-free muffins.

Organoenergetic Investigation on the Potential of Industrial Brewers' Spent Grain Valorization for Biogas Production

Cameroon is a high country producer and consumer of beer in Africa which has various breweries generating a large amount of brewer spent grain (BSG) yearly. This study was designed to investigate the potential use of spent grains derived from the Cameroonian brewing industry as a viable and sustainable energy source for biogas production. A comprehensive proximate analysis was performed, focusing on key physicochemical parameters including moisture content, acidity level, ash content, and the proportions of proteins, carbohydrates, and fats, thereby enabling the derivation of their energy value to determine the organoenergetic profile. Physicochemical characterization of the spent grains revealed a pH of 5.6, moisture content of 8%, and ash content of 9.8% at 450 °C for 2 h using a muffle furnace. The organic composition included a high iron content of 194.2 mg/100 g, an organic matter content of 99%, a total organic carbon (TOC) content of 57.39%, a total nitrogen content of 3%, and a nitrogen-carbon ratio of 19.13%. In addition, the spent grains exhibited substantial concentrations of total protein (18.75%), crude fiber (3.6%), lipids (8.7%), and carbohydrates (51.15%), with an energy value of 14.97 MJ/kg. Moreover, the chemical oxygen demand (COD) was determined to be 3,880 mg/kg, while the lower calorific value (LCV) was 19.76 MJ/kg, resulting in a COD/TOC ratio of 86.03. These findings showed that the spent grain from Cameroonian brewery has a significant organ energetic potential based on its components and physicochemical properties, thereby highlighting their suitability as a valuable resource for biogas generation.

Comparison of rice bran characteristics fermented by mono- or di-strain probiotics based on omics technology

Rice bran is a premium agricultural byproduct rich in nutrients and bioactive substances. The aim of this study was to compare the effects of fermentation with Bacillus subtilis, Lactobacillus plantarum, and a mixture of both on the bacterial communities and metabolic functions of rice bran based on omics techniques. The results showed that probiotic fermentation decreased crude fiber (CF) content, phytic acid, and trypsin inhibitor activity (TIA), and increased trichloroacetic acid soluble protein (TCA-SP), reducing sugar (RS), and total phenol (TP) in rice bran. Ten dominant genera with relative abundances greater than 1% were successfully identified, and probiotic fermentation significantly reduced the relative abundances of Enterobacter, Kasakonia, and Pantoea. A total of 63 differentially expressed metabolites (DEMs) were identified and further analysis revealed that probiotic fermentation increased essential amino acids, phenolic compounds, and organic acids in rice bran. Additionally, the di-strain probiotic fermentation of Bacillus subtilis and Lactobacillus plantarum facilitated the growth of beneficial microbiota (Limosilactobacillus, Prevotella and Dialister) and the production of bioactive substances (lactic acid, catechol, beta-tyrosine, etc.). In conclusion, co-fermentation of di-strain probiotics is a valuable method to produce functional compounds and enhance the health-promoting properties of rice bran.

Comparative Analysis of the Phytochemicals, Minerals, Antioxidant and Antimicrobial Activities of Aqueous and Ethanolic Extracts of Rauvolfia vomtoria Leafs

In this study, the phytochemicals, B vitamins, minerals, antioxidants and antimicrobial activities of aqueous and ethanolic extracts of Rauvolfia vomtoria leaves were determined and compared. Qualitative and quantitative phytochemical analysis, mineral and B vitamin composition, in vitro antioxidant capacity and antimicrobial properties of both extracts were determined using standard protocols. Precise analysis of R. vomtoria revealed that the moisture content of the leaves was 8.90%, ash content was 7.70% and crude fiber content was 20.00%. The carbohydrate content of the leaves was 41%, crude protein content was 17. 00% and total fat content was 5.28%. Cardiac glycosides, tannins, phenols, saponins, phytates, steroids, terpenoids and alkaloids were detected in both aqueous and ethanolic extracts. However, significantly higher concentrations of saponins, tannins, flavonoids, steroids, alkaloids, cardiac glycosides and phytates were detected in the ethanolic extract compared to the aqueous extract. There was no significant difference in the amount of phenols and terpenoids in the two extracts (p&gt;0.05). The thiamine content in the aqueous extract was 0.20 whereas that in the ethanolic extract was 0.27. The riboflavin content was higher in the ethanolic extract (1.80) than in the aqueous extract (1.40). Similarly, the niacin content of the ethanolic extract was 0.81 whereas that of the aqueous extract was 0.81. There was no significant difference in the calcium, magnesium and phosphorus values recorded for the two extracts (p&gt;0.05). In contrast, there was a significant difference in the sodium, potassium, zinc, iron and copper contents of the two extracts with the aqueous extract containing higher amounts of potassium and zinc. The aqueous and ethanolic extracts had zones of inhibition against Enterobacter faecalis, Klebsiella pneumoniae, Salmonella typhi, Cetrobacter freundii and Shigella flexlerii. However, the zone of inhibition of the ethanolic extract against the tested organisms was higher than that of the aqueous extract. At a concentration of 10%, the aqueous and ethanolic extracts showed 87.29% and 92.03% DPPH scavenging activity, respectively. The percentage of inhibitory activity of the extracts against DPPH radical increased in a dose-dependent manner, with the ethanolic extract showing the highest DPPH radical inhibitory activity at a concentration of 50%. The results confirm that ethanol is a suitable solvent for the extraction of biologically active molecules from R.vomtoria leaves.

ВЛИЯНИЕ НОВОГО ОРГАНО-МИНЕРАЛЬНОГО КОМПЛЕКСА ГУМИТОН НА ПРОДУКТИВНОСТЬ И КАЧЕСТВО ЗЕРНА ОВСА

According to the data of microfield experience on soddy-podzolic neutral soil, it was shown that the treatment of oat crops with an organo-mineral complex based on Gumiton peat during the exit phase into the tube contributed to an increase in grain yield by 23% compared to the control. The content of crude protein, fiber and fat increased by 10.0; 11.6; 16.0%. The introduction of main fertilizer PhosAgro NPK (8:20:30) led to an increase in grain yield by 50.3% relative to the control. The content of crude protein, fiber and fat increased to the level of variants with use of Gumiton in the control. Processing of plots with PhosAgro NPK (8:20:30) Gumiton increased yields by 4.5% and indicators of protein, fiber, fat by 4.2; 6.5; 10.4%, respectively.

Unlocking The Potential of Lampung Agricultural Waste: Banana Kepok Peel Silage (Musa × Paradisiaca) for Ruminant Nutrition Through an Optimization of Ensiling Time

This study investigates the optimization of ensiling time for fermenting Kepok/Saba banana peel into silage for ruminant nutrition. Two ensiling durations were compared: T1 with a 7-day ensiling time and T2 with a 14-day ensiling time. The results of the experiment reveal that while T2 demonstrated certain advantages, such as enhanced aroma and texture due to extended fermentation, the physical quality of silage from T1 was comparable, and the proximate analysis indicated no significant difference in nutritional content between T1 and T2. Additionally, T1 silage exhibited a lower crude fiber content compared to T2, suggesting potentially better digestibility and nutrient availability for livestock. These findings emphasize the practicality of choosing T1 to expedite production without compromising physical quality or nutritional integrity. The study underscores the potential of Kepok/Saba banana peel waste to be processed into silage, offering a sustainable solution for utilizing Lampung’s agricultural by-products for ruminant nutrition enhancement.

Exploring agricultural waste substrate for enhancement of &lt;i&gt;Pleurotus ostreatus&lt;/i&gt; cultivation

The proximate composition of the organic waste substrates used in cultivating Pleurotus ostreatus was analyzed, and the results revealed significant variations in various nutritional components among the substrates. Palm Chaff had the highest ash content (7.14%), followed by Oil Palm Empty Bunch (5.08%), Yam Peel (4.29%), and Saw Dust (1.36%). This indicated that Palm Chaff was the richest in minerals, while sawdust had the lowest mineral content. In addition, Yam Peel had the highest moisture content (8.46%), followed by Palm Chaff (5.87%), Oil Palm Empty Bunch (4.62%), and Saw Dust (2.83%). This suggested that Saw Dust was the driest substrate. Furthermore, Oil Palm Empty Bunch had the highest crude lipid content (1.94%), followed by Palm Chaff (1.38%), Yam Peel (1.13%), and Saw Dust (0.04%). Moreover, Oil Palm Empty Bunch had the highest crude protein content (2.56%), followed by Yam Peel (2.1%) and Palm Chaff (2.02%). Saw Dust had the lowest crude protein content (1.74%). Besides, Oil Palm Empty Bunch had the highest crude fiber content (48.27%), followed by Palm Chaff (36.94%), Saw Dust (26.17%), and Yam Peel (14.36%). In addition, Saw Dust had the highest carbohydrate content (67.86%), followed by Yam Peel (69.64%) and Palm Chaff (46.65%). Oil Palm Empty Bunch had the lowest carbohydrate content (37.58%). These findings offered valuable insights into the suitability of each substrate for cultivating Pleurotus ostreatus Additionally, it enabled growers to make informed decisions about substrate selection based on the specific nutritional needs and growth requirements of the mushrooms. The impact of various organic waste substrates on the growth dynamics of Pleurotus ostreatus (oyster mushroom), revealed significant variations in several key parameters. In primordial Formation, the number of early-stage fruiting bodies formed varied between 12 and 36 across different substrate formulations. The highest primordial formation was observed in treatment A + B + C + D (36), while treatments involving individual substrates or their combinations had the lowest primordial formation (12). Furthermore, in Fruiting Body Production, the number of mature mushrooms produced varied across treatments. Treatment A + C resulted in the highest number of fruiting bodies (26), while treatments involving combinations of substrates (B + C + D, A + B + C, A + B + C + D, C + D) had the lowest number of fruiting bodies (3). Overall, the findings highlight the influence of specific substrate combinations on various aspects of mushroom growth dynamics. However, the choice of growth substrates did not significantly impact the overall weight and biological efficiency of Pleurotus ostreatus in this study. These results provide valuable insights for optimizing mushroom cultivation practices.

Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes

SummaryHybrid meat products are a beneficial approach to incorporating plant proteins into conventional meat formulations, taking into account current market trends that emphasise the partial decrease in animal protein content. This study aimed to evaluate the effects of using different percentages of beef meat (BM), jackfruit flesh (JF) and bamboo shoot (BS) as a meat substitute in beef meat emulsion. Emulsion with 100% BM (Control), (A) 50% JF + 50% BM, (B) 50% BS + 50% BM, (C) 50% BM + 25% JF + 25% BS, (D) 100% JF and (E) 100% BS were developed. Six formulations of meat emulsion samples were prepared and analysed in terms of physicochemical and microstructure properties. The substitution of JF and BS in meat emulsion resulted in more stable emulsion stability. The WHC and pH values showed no significant differences (P &gt; 0.05) between samples. The samples with different percentages of JF and BS had significantly increased (P &lt; 0.05) the moisture content and the crude fibre content, however, it significantly reduced (P &lt; 0.05) the crude protein content. No significant difference (P &gt; 0.05) in ash and fat content for the formulated meat emulsions from the control. One hundred per cent BS showed higher lightness (L*), yellowness (b*) and lower redness (a*) values significantly (P &lt; 0.05) compared to the control. One hundred per cent JF and 100% BS depicted significant differences (P &lt; 0.05) for the textural properties and gel strength compared to the control. The scanning electron microscopy (SEM) provided evidence for the microstructure that the higher the percentages of plant‐based ingredients, the smaller the cavities. Overall, the incorporation of 50% BM + 25% JF + 25% BS could produce the best‐suited meat substitution product.

Production and Optimization of Wine from Mixed (Banana and Watermelon) Fruits Using Sacchromys Crevice

Winemaking is one of the most ancient technologies and is now one of the most commercially prosperous biotechnological processes. Fruits are one of the most important foods of mankind. They are important for the maintenance of health and improving the quality of our diet. Fruit juices are fermented to produce wine, an alcoholic beverage containing 8 to 11 percent alcohol and 2 to 3 percent sugar with energy values ranging between 70 and 90 kcal per 100ml. Due to the release of amino acids and other nutrients from yeast during fermentation, fruit wines are nutritive and tastier. For this reason, the conversion of fruits to value-added products like wine is very essential. This work aimed to produce and optimize mixed fruit (Banana and Watermelon) wine using saccharomyces cerevisiae. The proximate composition of banana with74 ± 00 of moisture content, 0.33 ± 00 of ash content, 0.23 ± 0.01 crude fat content, 1.65 ± 0.05 crude fiber content, 1.2 ± 0.1 protein content and 22.59% carbohydrate content and 91.5±1.5 moisture content, 0.49 ± 0.017ash content, 0.25 ± 0.01crude fat content, 0.6 ± 0.05 crude fiber content, 0.46 ± 0.02 crude protein content and 6.75% of carbohydrate content watermelon fruit were used for wine production. Primary and secondary fermentation of the fruits lasted for 9 and 21 days respectively, pH, titrable acidity, specific gravity and, total soluble solids (brix) were determined before and after fermentation using standard procedures. The specific gravity of the wine was observed to reduce drastically as the fermentation progressed. The pH of the fruit must decrease from 3 to 2.89 and 4 to 3.2 in different percentage of mixture and titrable acidity also increased 0.67- 0.92 in 75B:25Wm, 0.64 -0.9 in 50B:50Wm, and 0.63-0.89 in 25B:75Wm after fermentation. The highest percentages of alcohol content (9.5) was observed in 75B to 25Wm mixed fruit wine in pH 4 and inoculum size 5, and sensory evaluation revealed that the attributes of the wine were acceptable to the majority of the respondents. This study showed that acceptable wine can be produced from mixed fruits banana and watermelon using yeasts Saccharomyces cerevisiae.

Optimization of ultrasonic-assisted extraction of soluble dietary fiber (β-glucan) from different barley varieties and study of its characterization and functional attributes.

Green technology, encompassing sustainable practices in food production, extends to dietary fiber extraction. This study aimed to enhance dietary fiber extraction from the selected barley varieties (Jou-17, Sultan-17, and Pearl-21) using the ultrasonic-assisted extraction (UAE) technique. This process involved washing, drying, de-fatting (using ethanol as green solvent), and protein removal steps. The response surface methodology (RSM) technique was used to optimize the yield of soluble dietary fiber (SDF; β-glucan) with time, temperature, and power. Optimal conditions yielded the highest SDF (5.21%) in all selected varieties after 17.5 min at 41.70°C with 130.5 W. FTIR pattern confirmed the functional group in the tested sample. TGA and DSC spectra determined the thermal of SDF (β-glucan). Monosaccharide composition confirmed that SDF (β-glucan) is glucose in nature. Proximate analysis indicated that Jou-17 had the highest moisture (13.4%) and crude fiber (10.10%) content. Sultan-17, on the other hand, had the maximum levels of ash (2.75%), crude fat (1.22%), and protein (8.84%). The NFE, water-holding capacity, oil-holding capacity, and foaming capacity of extracted SDF (β-glucan) in the "Pearl-21" barley variety were determined to be 78.37%, 14.07 g/g, 6.99 g/g, and 126.17%, whereas highest foaming-stability (96.26%) was observed in Jou-17 variety. PCA also confirmed the association in studied variables. In a nutshell, optimizing the extraction of SDF (β-glucan) from the selected barley varieties using green technology and its favorable properties opens up promising paths for future endeavors and contributes to the advancement of sustainable and health-conscious practices in the food industry.

Coating of oxidized banana starch and olive oil for the preservation of cherry tomatoes (Solanum lycopersicum cv. Cerasiforme)

Postharvest conservation of fresh fruits and vegetables is a constant challenge in the food industry. Biodegradable coatings represent an innovative and sustainable solution to extend their shelf life. In this context, this research evaluated the influence of a coating based on oxidized banana starch (Musa paradisiaca L. group AAA, cv. Cavendish) and olive oil on the conservation of cherry tomatoes (Solanum lycopersicum cv. Cerasiforme) during their storage at ambient conditions. Coating-forming emulsions were prepared using starch (4% m v-1) with a high degree of oxidation, glycerol, Tween 80, and olive oil. The products were dip coated. The starch extraction yield was 27.26% by the wet milling method. The contents of lipids, crude fiber, proteins, carbohydrates, and ashes tended to decrease in oxidized starches with increasing reaction time, the opposite behavior for humidity (P≤0.05). Solubility and oil absorption capacity increased in oxidized starches, while water absorption and swelling power decreased (P≤0.05). The best combination for the formulation of oxidized starch coatings was 3% (m v-1) of glycerol and 0.3% (m v-1) of oil. This coating reduced weight losses and delayed the ripening process. The results suggested that the use of coatings based on oxidized banana starch and olive oil is an effective strategy for maintaining the quality and freshness of the fruits during a longer storage period.