Crude Fiber Research Articles

Utilization of Encapsulated Seabuckthorn and Spirulina for the Development of Functional Bread

Bread is one of the staple foods and largely consumed throughout the globe. Seabuckthorn (Hippophae rhamnoides L.) is rich in nutrients and bioactive compounds possess numerous health benefits. Spirulina also known as ‘Food of the future’ is source of good quality protein, fiber and other nutrients. The aim of the study was to develop bread from encapsulated seabuckthorn and spirulina powder and to evaluate the proximate composition of bread. The result showed that the colour L*, a* and b* value of bread increases with increases encapsulated seabuckthorn at 2.5, 5, 7.5, 10, 12.5 and 15%. The loaf weight and volume also increase while the specific volume and crust to crumb ratio decreases with addition of encapsulated seabuckthorn (2.5, 5, 7.5, 10, 12.5 and 15%) and spirulina powder (3%) in the bread. The addition of encapsulated seabuckthorn (2.5, 5, 7.5, 10, 12.5 and 15%) and spirulina powder (3%) in the bread increased the crude protein content, ash, crude fat, crude fiber, carbohydrate whereas the moisture, water activity and energy decreased. The study has shown that the functional bread can be developed from encapsulated seabuckthorn and spirulina powder which would enhance the nutrition and prevent malnutrition.

Pengaruh Substitusi Bubur Kulit Pisang Ambon Lumut (Musa accuminata Colla) pada Terigu terhadap Karakteristik Donat

Donuts are a food made from the main ingredients of flour, yeast, sugar and water and then decorated using various toppings so that this food is a favorite of almost all people. Ambon lumut banana fruit is a fruit that is often used as the main ingredient or filling material by some food entrepreneurs or communities in Indonesia, so that Ambon lumut banana peels accumulate into waste which pollutes the quality of the environment if handled improperly. One good form of processing is to utilize Ambon moss banana peels into products with economic value. Ambon moss banana peels are made into banana peel pulp as a substitute for wheat flour in the process of making donuts. The aim of the research was to produce the best substitute for Ambon Lumut banana peel porridge for wheat in terms of donut organoleptics, water content, carbohydrates and crude fiber. The method used was a Randomized Block Design (RAK), each substitution was repeated five times. Substitution of Ambon banana peel pulp for flour starts from 5%, 10%, 15% and 20%. The best substitution was treatment P5 (20%) based on Duncan's multiple wine test and scoring test with average values ??of water content (24.05%), carbohydrate content (23.36%), and crude fiber (8.16%). Organoleptic test for color 2.68 (usual), taste 4.16 (like), aroma 4.28% (like) and tenderness 4.44 (like).

Grazing-Induced Habitat Degradation: Challenges to Giant Panda Survival Resulting from Declining Bamboo and Soil Quality

Grazing is the primary human-induced disturbance affecting giant panda (Ailuropoda melanoleuca) habitats and has a severe impact on the long-term sustainability of the giant panda population. To address the lack of quantitative studies on grazing’s impact on habitat quality, we selected China’s most heavily grazed giant panda nature reserve. Utilizing the Maxent model and stoichiometric analysis, we investigated habitat quality degradation caused by grazing and quantified changes in bamboo nutritional quality and soil physicochemical properties. The results indicate that grazing has significantly reduced the suitable habitat area for giant pandas from 101.87 km2 to 80.64 km2. Specifically, high-suitability habitats declined by 14.14%, moderate-suitability habitats declined by 22.70%, and low-suitability habitats declined by 22.88%. Grazing has forced pandas to move to higher altitudes (2650–3057 m) with taller (12–20 m) trees, denser (28–55 plants) shrubs, and sparser (30–69%) bamboo. Additionally, the soil water content has decreased, while soil bulk density, total N, available N, and pH have significantly increased. Reductions in crude protein and ether extract, along with increased crude fiber and ash, have lowered bamboo’s nutritional value and palatability. This study elucidates how grazing degrades giant panda habitat quality and provides a scientific basis for its conservation management.

Proximate Analysis of Donuts Substituted with Corn Cob Flour (Zea mays)

Corn cobs are agricultural waste that contain nutrients that are good for humans. Corn cobs have high crude fiber, so they are good for health and safe to consume. One of them that can be used as a processed food product is donuts. Wheat flour is the raw material for making donuts, which is imported from various countries. Therefore, the use of wheat flour must be reduced by focusing on components that are abundant in Indonesia and have high nutritional content. The aim of this research is to analyze nearby donuts produced from wheat flour substituted for corn cob flour. Donuts were made with varying concentrations of 5%, 10%, and 15% corncob flour addition. The parameters tested in proximate analysis are water content, ash content, protein, fat, and carbohydrates. The research results showed that the values ​​of water content, ash content, protein, and fat tended to increase along with increasing the number of corn cobs in the donut formulation. Meanwhile, the carbohydrate content decreases with increasing corncob flour. This donut proximate analysis is in accordance with SNI 01-2000 standards. Donuts made with a higher percentage of corncob flour will be tastier.

Physicochemical Quality of Reduced Fat Mayonnaise with Aloe vera Powder as a Natural Antioxidant

Aims: This research aims at determining the effect of different percentages (2%, 4%, and 6%) of Aloe vera powder (AVP) on antioxidant activity, fiber, protein, and color analysis (L a* b*). Study Design: The research was designed as laboratory experimental method. Place and Duration of Study: This research was conducted at the Animal Product Technology Laboratory, Egg Processing Division, Faculty of Animal Science, Brawijaya University. The study was conducted over a period of one month (July-August). Methodology: The research used a laboratory experimental method with a CRD (Completely Randomized Design), using four treatments and six replications. The data were analyzed using ANOVA, and any significant or highly significant differences were further tested using DMRT. Results: The result of this study shows that the addition of Aloe vera powder can enhance antioxidant activity (3.28%-30.52%), crude fiber (0.89%-1.24%), protein (13.80%-15.37%, reducing fat content (41.49%-72.84%), and improve the color quality of reduced fat mayonnaise (RFM). Conclusion: The addition of AVP to RFM can increase the antioxidant activity, crude fiber, and protein content, while reducing the fat content. The addition of AVP also affects the color of the mayonnaise, making it brighter and more appealing. The addition of 6% AVP can improve the physicochemical quality of RFM.

Wood Ash Liquid Fertilizer as Sustainable Soil Nutritional Supplement Modulates Changes on Growth and Fruits Nutritional Compositions of Capsicum frutescens L.

The use of plant-derived fertilizers is a promising approach towards sustainable crop production. This study exploited supplementary effects of 100, 75, 50, and 25% wood ash liquid fertilizer (WALF) on the growth and fruit nutritional contents of Capsicum frutescens. Ordinary water served as control. Agronomical, physiological, and fruit nutritional parameters of the pepper were determined. Higher plant height (25.17 cm) was observed in pepper seedlings sprayed with 25% WALF while several leaves (71.20), leaf area (100.62 cm2), specific leaf area (67.14 m2kg-1), and leaf area index (0.31 m2m-2) were higher (p<.05) in pepper treated with 50% WALF compared with other treatments. Higher net assimilation rate (0.0078 gm-2day-1) and leaf area ratio (0.07 m2kg-1) were observed in pepper sprayed with 100 % the treatment as well as the relative growth rate (0.05 mg-1day-1) of C. frutescens spayed with 75 % WALF. 50% WALF produced the highest number of fruits (38). Also, vitamin A (64.01 mg/100g), vitamin B3 (1.73 mg/100g), vitamin B5 (1.30 mg/100g), vitamin B6 (0.27 mg/100g) were observed in the fruits of pepper spayed with 50% WALF. Furthermore, sodium (11.17mg/100g), potassium (363.92 mg/100g), calcium (108.14 mg/100g), and magnesium (58.11 mg/100g) as well as moisture (68.32 %), fat (2.77 %), ash (3.55 %), crude fiber (2.49 %), crude protein (4.43%) and carbohydrate (9.20%) higher in the fruits of C. frutescens treated with 50% WALF. In conclusion, 50% WALF better enhanced the growth, yield, and nutritional quality of C. frutescens fruits.

Nutritional, pasting, rheological, and thermal properties of sorghum–okara composite flours and porridges

Abstract This study examined the impact of okara addition on the nutritional, pasting, rheological, and thermal properties of sorghum flour and porridge. Porridges (fermented and unfermented) were made with 100% sorghum flour and sorghum–okara blends at 70:30 and 50:50 ratios. The inclusion of okara significantly enhanced the porridge's crude protein, fat, fibre, and ash content. It also increased essential amino acids, particularly lysine, and improved in vitro protein digestibility and available lysine by 23%–73% and 50%–104%, respectively, compared to 100% sorghum porridge. Okara addition and fermentation altered pasting properties, reducing peak viscosity (PV), holding strength, breakdown viscosity, and final viscosity while also decreasing the storage modulus (G′) and loss modulus (G″). Differential scanning calorimetry showed that sorghum flour had higher thermal stability than okara, but this stability decreased with the addition of okara. In terms of colour, the blending of sorghum and okara, along with fermentation, led to noticeable shifts in colour, making the porridges brighter and more colourful. Overall, okara was found to improve the nutritional quality and colour attributes of sorghum-based porridge while also affecting the pasting and thermal properties by reducing its PV and gelatinization temperature.

Exploring the Potential Effects of Soybean By-Product (Hulls) and Enzyme (Beta-Mannanase) on Laying Hens During Peak Production.

This study determined the interaction between soybean hulls (SHs) and enzymes (β-mannanase) to improve the sustainability and efficacy of feeding programs for laying hens during peak production while ensuring the best health and efficiency. In a completely randomized design (CRD), 200 golden-brown hens were fed for four weeks (33 to 36 weeks) and randomly distributed into four groups, each containing four replicates of ten birds, with one group receiving a control diet (P0) and the others receiving diets that contained four combinations of SHs and enzymes (ENZs). e.g., 3% SHs and 0.02 g/kg ENZs (P1), 3% SHs and 0.03 g/kg ENZs (P2), 9% SHs and 0.02 g/kg ENZs (P3), and 9% SHs and 0.03 g/kg ENZs (P4). Although most egg quality measures remained similar, the P2 group showed enhanced (p = 0.630) egg weight, albumen weight, and height. Moreover, the P2 group improved gut (p < 0.05) shape by increasing villus width, height, crypt depth, and surface area throughout intestinal sections, while the P4 group markedly improved total cholesterol and LDL (p = 0.022) levels. The P1, P2, and P4 groups exhibited a significant enhancement in dry matter (p = 0.022) and crude fiber (p = 0.046) digestibility, while the P2 group demonstrated superior crude protein digestibility (p = 0.032), and the P1 and P2 groups showed increased crude fat digestibility compared to the other groups. In conclusion, adding 3% of SHs and 30 mg/kg of ENZs (β-mannanase) to the feed may help laying hens, enhance gut health and some egg quality indices, and decrease blood cholesterol and LDL levels without compromising nutrient digestibility.

Amino Acid Profile and Mineral Content of Cultivated Snails Acusta despecta and Achatina fulica: Assessing Their Potential as Nutritional Source.

This study evaluates the nutritional potential of two cultivated snail species, Acusta despecta and Achatina fulica, sourced from commercial farms in Korea, marking the first comprehensive analysis of A. despecta. The protein content of A. despecta (70.9 g/100 g dry matter) was significantly higher than that of A. fulica (44.2 g/100 g dry matter). Similar trends were observed for ash content (6.3 vs. 4.9 g/100 g dry matter) and crude fiber (2.9 vs. 0.4 g/100 g dry matter). Reflecting the higher protein content, A. despecta contained elevated levels of most amino acids compared to A. fulica. Glutamic acid was the most abundant amino acid, with leucine and lysine being the predominant essential amino acids in both species. The total amino acid content was 57.6 g/100 g dry matter for A. despecta and 40.4 g/100 g for A. fulica. Mineral analysis revealed significantly higher concentrations of minerals in A. despecta, except calcium and magnesium. Notably, A. despecta provided over 100% of the RDA/AI for calcium, phosphorus, copper, and manganese and met 94.5% of the iron RDA for women. These results emphasize the potential of A. despecta as a valuable dietary source for addressing protein and mineral deficiencies, particularly in nutrient-poor diets.

Development of oats flour and bitter gourd fortified cookies: Effects on physicochemical, antioxidant, antimicrobial, and sensory attributes.

The objective of this study was the develop of fortified cookies enriched with oats flour and bitter gourd powder and monitoring the effects of these enrichments on the physicochemical, antioxidant, antimicrobial, and sensory attributes. This study was subjected to four treatments: control (0% oats flour and bitter gourd powder), T1 (10% oats flour), T2 (3% bitter gourd powder), and T3 (7% oats flour and 3% bitter gourd powder). Various physical properties of the cookies, including weight, thickness, diameter, spread ratio, baking loss, pH, and color values (L*, a*, and b*), were measured. Proximate analysis revealed moisture (4.23-4.70%), ash (1.17-1.67%), fat (13.62-15.09%), crude protein (7.02-7.36%), carbohydrate (71.78-72.97%), energy (442.62-452.40 kcal), and crude fiber (8.02-3.33%). Mineral contents included Na (787-754 mg/100g), Ca (873-435 mg/100g), and Zn (66.7-58.8 mg/100g). Additionally, DPPH free radical scavenging activity ranged from 13.14 to 75.51%, while TBARS activity varied from 0.78 to 1.33 mg MDA/kg. T2 cookies exhibited the highest antimicrobial activity, with control cookies showing the lowest. The 5-point hedonic scale indicated that T2 cookies had lower overall acceptability, while T3 cookies were better received. In conclusion, the study suggests that fortified cookies have a more significant impact than regular or control cookies.

Identification of elite accession of Ashwagandha (Withania somnifera L. Dunal) for root yield and brittleness

Ashwagandha (Withania somnifera L. Dunal) is a commercially important arid to subtropical type agroecology crop. The field experiments were conducted at ICAR-DMAPR, Anand and ARS, AU, Samdari under agro-climatic zones III and IA, respectively. The impact of both locations was studied and diverse morphotypes of Ashwagandha were evaluated for physical, chemical and molecular parameters due to genotypic traits. The accessions were observed to be eclectic in morphological, molecular and chemical content compared to available checks. Accession DNA-4 is unique for number of branches, dry stem weight, berry size, root weight, number of secondary roots, root size, test weight and root yield. Accession DTWr-1 is unique for crude fiber, starch and total withanolides content. The result obtained from evaluation studies showed that accession DNA-4 will be suitable for the powder industry and the extraction industry might prefer DTWr-1. DTWr-1 and DNA-4 were earnestly performed under both locations. Both the morphotypes with high starch and low crude fibre content roots fetch a premium price under Agro-climatic zone IA and maintain root brittleness suitable for churna and extract preparation. Overall, the region-specific cultivation of selected elites under particular agro-climatic conditions for specific purposes will be promoted.

Nutritional value and prediction of digestible and metabolizable energy of full-fat deactivated soybeans for pigs

Objective: The objective of this work was to determine the energetic values of 14 full-fat deactivated soybeans samples, the effect of partial removal of the hull, and to develop equations for predicting digestible (DE), metabolizable (ME), and ME corrected for nitrogen balance (ME&lt;sub&gt;n&lt;/sub&gt;) for pigs.Methods: Ten metabolism experiments were conducted over a two-year period to evaluate 14 batches of full-fat deactivated soybeans, following the method of the total collection of feces and urine. One hundred and ninety-two pigs with an average initial body weight of 51.4±5.4 kg were assigned to dietary treatments.Results: Partial dehulling of soybeans did not affect DE, ME, and ME&lt;sub&gt;n&lt;/sub&gt; values. The variables that best explained the variations (p&lt;0.05) in DE were ureatic activity (UA) and crude fiber. The variables that showed the greatest association (p&lt;0.05) with ME and ME&lt;sub&gt;n&lt;/sub&gt; were UA, protein solubility, and processing pressure. The observed effect of UA on energy values was quadratic (p&lt;0.05). Phosphorus also showed association (p&lt;0.05) with DE and ME and the energy applied per kg of sample showed association (p&lt;0.05) with ME and ME&lt;sub&gt;n&lt;/sub&gt;.Conclusion: The overall mean values of DE, ME, and ME&lt;sub&gt;n&lt;/sub&gt; were 4,558, 4,457, and 4,344 kcal/kg, respectively. The partial removal of the hull prior to soy deactivation did not affect the digestibility or the energy values. This study shows that the processing conditions are the main factors affecting the energetic value of full-fat deactivated soybeans for pigs, which can be accurately predicted using a combination of chemical composition, quality indicators, and processing parameters.

Role of lignin removal on the properties of crude pulp fibers from corn stover via high-temperature formic acid pulping.

An effective removal of lignin could reduce the chromogenic groups of lignin in pulp. Herein, corn stover was pulped via the formic acid to investigate the effects of cooking time and temperature on the crude pulp properties. The strong hydrogen ion action of formic acid helped inhibiting both the re-polymerization of degraded lignin molecules and the subsequent adsorption on fiber. The brightness of the crude pulp could reach 51.5%ISO with the increased lightness and decreased yellowness. The effective lignin removal reduced the residual lignocellulosic bundles in the crude pulp with the increased cooking temperature and time. The lowest lignin content of 3.5%, α-cellulose content of 94.0%, and Kappa number of 9.3 were obtained. Meanwhile, the lignin and monosaccharide content in the black liquor could reach 13.3% and 28.5%, respectively. The number-average molecular weight of lignin was as low as 818g/mol. These were helpful to form the hydrogen bonds between fibers, thus enhancing the tensile and burst index of paper sheets. The tensile, burst and tearing indices of the corresponding crude pulp were 47.5N·m/g, 1.42kPa·m2/g and 6.53 mN·m2/g, respectively. This work provided valuable practical significance for studying the performance of straw pulp by high temperature formic acid cooking.

ASSESSMENT OF NUTRITIONAL VALUE OF AZANZA GARCKENEA (GORON TULA/APPLE SNOT) IN MAIDUGURI METROPOLIS

This study investigates the nutritional and non-nutritional components of Azanza garckeana (commonly known as Goron Tula or Apple Snot) to assess its potential health benefits and limitations. Employing a survey research design, data collection included proximate and sensory analysis of fruits, leaves, stem bark, and roots, along with questionnaires administered to participants in Maiduguri Metropolis, Nigeria. Results revealed that the fruit contains the highest protein (12.0%) and moisture (6.50%), while the stem bark has the highest carbohydrate content (72.16%). Crude fiber is most abundant in the fruit (45%), suggesting benefits for digestion. However, the presence of non-nutritional components, such as oxalates, raises concerns about potential adverse effects, including renal stone formation. Sensory evaluation indicates favorable taste and texture for Goron Tula, though its color was less appealing compared to traditional cola nuts. The study concludes that Azanza garckeana has significant nutritional value and potential for addressing nutrient deficiencies but recommends caution regarding its non-nutritional components. Future research should focus on processing methods to mitigate anti-nutritional factors.

Effect of Gamma Irradiation on Nutritional Quality and shelf life of Groundnut Species Produced in Benue State Nigeria

Groundnut is a perishable crop and is subject to quality losses during storage through insect pests, rodent infestation and fungal development. Gamma (γ) irradiation has emerged as a promising technique which could effectively be used for disinfestations of stored food products therefore presenting alternative to chemical preservatives. This research investigated the effect of gamma irradiation on nutritional quality and shelf life of groundnut species produced in Benue State Nigeria. The seeds of Bernarda 1 groundnut (BE1G), Local groundnut (LOG) species were irradiated at varying doses (0, 200, 300, 400 and 500 Gy) using Cobalt-60 Gamma Irradiator. The irradiated and non-irradiated samples were each divided into two portions. The first portion was used for proximate analysis while the second was stored for a period of four months under the same ambient temperature and conditions in a polythene bags and its percentage weight loss were determined. Proximate analysis revealed no significance difference at (p≥0.01) in moisture, protein, crude fibre and fats composition of BE1G species between non irradiated and irradiated samples, however a significant variation (p≤0.01) was observed in its ash and carbohydrate across 200 Gy, 300 Gy and 400 Gy. The result also revealed no significant difference in the proximate composition of LOG species for 400 Gy and 500 Gy doses. After four months storage, percentage weight loss analysis indicated a significant difference between irradiated and control seeds of samples. The 500 Gy dose exhibited the least weight loss in the samples. These findings suggest 500 Gy as gamma irradiation dose for BE1G and LOG, highlighting the optimal effective doses for their preservation.

Stability of vacuum-packed peach palm (Bactris gasipaes Kunth) flours obtained by dehydration and freeze-drying during accelerated storage

This paper evaluated the stability of vacuum-packed peach palm flours obtained by dehydration and freeze-drying during accelerated storage. For the elaboration of the flours, peach palm fruits (Bactris gasipaes Kunth var. gasipaes), harvested in the Eastern region of Ecuador, were used. The in natura fruits were washed with running water and disinfected. Before treatment, the fruits were scalded and cooled in an ice-water bath. Then, they were peeled, seeded and chopped. The dehydrated and lyophilized materials were pulverized in a blade mill and vibrated sieved for 10 min. Moisture content, ash, crude fiber, fat, carbohydrates, proteins and rheological parameters were determined for the flours. The flours were vacuum packed and stored at 30, 40 and 50 ºC. During accelerated storage, the peroxide value (POV) was determined. The results of this determination were subjected to linear regression analysis as a function of time. The parameters of the Arrhenius model (k and Ea) for the variation of the POV and the temperature acceleration factor (Q10) were also determined. The variation of the POV in both flours showed a similar behavior during accelerated storage, without there being, in general, differences (p ≤ 0.05) regarding the increase of the POV. In all cases, this POV increase during accelerated storage was adjusted to a zero-order reaction and linear models were obtained to estimate the variation of this parameter for each combination of flour and temperature. The Q10 values for the POV variation ranged between 1.05 and 1.29, regardless of the type of flour.

Proximate Analysis and Comparative Evaluation of Antioxidant, Antidiabetic and Antibacterial Activities of Capsicum Species Consumed in Nepal

Chili has been consumed worldwide for a long time and is known for its aroma, hot taste, vibrant color, and its richness in various vitamins, minerals, capsaicin, and carotenoids, which offer protective attributes against health complaints such as rheumatism, joint pain, bronchitis, and cancer. This study aims to conduct a proximate analysis, phytochemical composition, estimation of total phenolic and flavonoid content, and antioxidant, antidiabetic, and antibacterial activities of three commonly used chili species in Nepal. Proximate analysis showed the presence of the highest percentage of crude fiber (16.43%), carbohydrate (13.59%), and fat (1.47%) in Capsicum frutescence. Using the Folin-Ciocalteu reagent method, the phenolic content was found in the range from 71.80 ± 3.36 mg GAE/g in Capsicum frutescens to 6.59 ± 0.50 mg GAE/g in Capsicum annuum var. cerasiforme. Similarly, the total flavonoid content was in the range of 22.38 ± 2.56 mg QE/g in C. frutescens to the minimum of 3.20 ± 0.43 mg QE/g in C. annuum var. annuum. The methanol extract of Capsicum frutescens was found to exhibit significant antioxidant capacity (IC50 = 99.13 ± 3.55 μg/mL). The extract exhibited moderate α-amylase inhibition capacity on evaluation by CNPG3 method but did not show antibacterial activity against both gram negative and Gram-positive bacteria. The results of this study validate the traditional use of chili as nutraceutical and therapeutic purposes.

Oilseed Meals an Untapped Resource for Nutritional Innovation

The present investigation was carried out to nutritionally evaluate laddo supplemented with oilseed meals, including sesame meal (SM), flaxseed meal (FM), and groundnut meal (GM) at three level of incorporation (12, 18, and 24%). Composite meal was also prepared by mixing sesame, flaxseed &amp; groundnut meal in equal amounts for the development of laddo similarly at three levels of incorporation (12, 18, and 24%). All the developed laddo were found to be organoleptically acceptable adjudicated by nine-point hedonic scale. Acceptability scores of all kinds of laddo varied between ‘liked moderately’ to ‘liked very much’ category. Laddo with 24% of incorporation of oilseed meal were studied for nutritional composition. Corresponding laddo prepared without oilseed meal was taken as control. Incorporation of all the three oilseed meals individually and in combination resulted in significant improvement in level of crude protein, fat, ash, and crude fiber, which ranged from 13.35-20.03, 25.52-35.99, 3.97-5.70, 4.19-5.14%, respectively. One serving (25gm) of laddo can meet 27% requirement of protein for pre-schoolers as per RDA (Recommended Dietary Allowances) 2020. Value added Laddo if promoted and popularized will help in the utilization of oilseed meals which are generally discarded and have a great nutritive potential which can be used for enrichment of daily diet at a reasonable cost. The developed recipe can be efficiently used as a means of improving nutritional status and to eliminate the malnutrition.

Effects of soaking duration on nutritional composition and total phenolic content of some selected lentil varieties of Bangladesh

&lt;p align="justify"&gt;Soaking is a common pre-processing step in pulse preparation, which can influence the nutritional composition and bioactive properties of lentils. This study investigates the effects of varying soaking duration on the proximate composition and total phenolic content of three selected Bangladeshi lentil varieties: Binamasur-6, Binamasur-9, and Binamasur-12. Samples of each variety were soaked in water for 6, 12, and 18 h, followed by analyses to determine changes in protein, carbohydrate, fat, fiber, and moisture contents. The total phenolic content (TPC) was also evaluated and it was significantly reduced (0.8%~1.3%) with the increase of the soaking period (at 18 hrs). Binamasur-6 demonstrated the highest reduction of total phenolic content. Results showed that soaking significantly increased moisture (0.4%~1.3%) and crude fiber content (0.7%~0.9%) and reduced total carbohydrates (0.2%~1.6%), crude lipid (0.4%~1.2%) and ash content (0.3%~0.6%) at 18 hrs soaking period in all the tested varieties. Among the varieties, Binamasur-9 exhibited the highest increase in moisture content and reduction in crude lipid content. Additionally, protein content remained relatively unchanged. Among all, 18 h soaking time had the most beneficial effect on the tested parameters. These findings provide valuable insights for optimizing soaking processes to retain or enhance nutritional and functional properties in Bangladeshi lentil varieties, which could be beneficial for food industries and public health initiatives focused on nutrient-dense diets. Further research may explore the effects of soaking under different conditions, such as pH or temperature, on these parameters.&lt;/p&gt;

The effect of nitrogen-fixing bacteria in the plant Rhizosphere on the quality of forage nutrient

The presence of soil microbes around plant roots (Rhizosphere) plays a role in providing nutrients needed by plants. Research to determine the effect of nitrogen-fixing bacteria population in the plant Rhizosphere on the quality of forage nutrient. Sampling in the plant Rhizosphere: NR = Non Rhizosphere, RG = Rhizosphere Gliricidia sepium, RL= Rhizosphere Leucaena leucocephala, and RI = Rhizosphere Indigofera zollingeriana, and each treatment was repeated 7 times. Observed variables include: soil nutrient content, population microbes, nitrogen-fixing bacteria, and quality of forage nutrient. The results showed that the C-organic content of the soil in the Rhizosphere Indigofera zollingeriana (RI) treatment was 4.16% (very high) and total Nitrogen was 0.34% (moderate). The highest total microbes and nitrogen-fixing bacteria populations of 6.0 x 106 and 2.5 x 105 Cfu/g soil were found in the Rhizosphere Gliricidia sepium (RG) treatment, and the lowest results were 2.6 x 105 and 2.0 x 105 Cfu/g soil in the Non Rhizosphere (NR). The quality of forage nutrient in the Rhizosphere Gliricidia sepium (RG) treatment, produced the highest crude protein (28.56%) and the lowest crude fiber (14.41%). It can be concluded that the population nitrogen-fixing bacteria in the Rhizosphere ​​Gliricidia sepium (RG) is able to improve the quality of forage nutrient produced.