Crude Fiber Research Articles

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 & 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

<p align="justify">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.</p>

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.

Millet bran: The underrated ingredient with a potential to transform human nutrition

Millets are consumed by people across the globe. Millet bran (MB), a byproduct of preliminary processes like dehulling, debranning, and milling, is often discarded or utilized as animal feed. Foxtail millet bran(FMB) consists of 9.39% crude oil, 12.48% crude protein, 51.69% crude fiber, 7.50% ash, and 8.29% moisture. Kodo millet bran(KMB) has a nutrient profile of 4.92% protein, 79.84% carbohydrates, 2.83% fat, 48.42% overall dietary fiber, 5.33% ash, and 7.07% moisture. Little millet bran has a phenolic concentration of 465.67 µg, whole grain contains 148.53 µg, and pearled grain has 78.63 µg. Proso millet bran is composed of 9% fat, 26% carbohydrates, 36% dietary fiber, and 14% protein, along with 3 mg gallic acid equivalent/g of phenolics. Bran is a promising ingredient for creating innovative functional and therapeutic foods since it contains good nutrients like protein, fat, dietary fiber, phenols, phytonutrients, flavonoids, and antioxidants. Hydrolytic rancidity is the primary challenge in using bran as food, and the only way to prevent it is through a process called stabilization, which inactivates the enzymes responsible for this issue. Stabilization of bran is crucial to preventing the formation of free fatty acids(FFA) due to the action of lipase. This review addresses stabilization techniques, health and therapeutic benefits, and industrial applications for developing MB-based food products like bakery products, beverages, and bran oil.

Effect of pre-treatments and storage on quality of green chilli powder

India is one of the largest producers of commercial vegetables and spices, including chilli (Capsicum annuum L.). To reduce postharvest losses and enhance value addition, green chilli preparation and preservation are important. The aim of the present study is to investigate the effect of different chemical pretreatments on green chilli powder quality as well as the effect of storage on its quality. The experiment was laid out in the Factorial Completely Randomized Design (FCRD) with eight different pre-treatments and three storage intervals. The significantly lowest L*, a* and b* colour values and the significantly maximum solubility, total ash, crude fiber, acidity, ascorbic acid, total phenol and capsaicin were observed during 180-day storage period in the pre-treatment of green chilli with 1% ascorbic acid by dipping for 10 minutes. During the 180- day storage period, the Total Plate Count was increased but remained within permissible limit. The maximum protein content was observed in pre-treatment with 0.3% sodium metabisulphite, while the lowest Total Plate Count was recorded in pre-treatment with 0.5% chitosan. Based on the study of various parameters, dipping green chilli in 1% ascorbic acid for 10 minutes followed by tray drying produced superior quality. The green chilli powder was stored for a duration of 180 days under ambient conditions.

Standardization of process technology for preparation of turmeric paste from fresh rhizomes

The process technology for preparation of turmeric paste from fresh turmeric rhizomes was standardized. The prepared turmeric paste is stored in glass bottles and retortable pouches. The fingers were blanched in water at 100 ºC± 5 ºC for 5 min. The fingers were peeled and water, starch, vinegar and sodium benzoate were added. The paste is prepared in wet grinder and after pasteurization packed in respective containers. The maximum average L*, a* and b* value, yellowing index was observed in sample packed in retortable pouches. The maximum consistency of turmeric paste was observed in glass bottles. The significantly maximum reducing sugar, total sugar, crude fiber, crude protein, crude fat and ash were recorded in the glass bottles followed by retortable pouches. The total plate count and yeast and mould count were lowest in retortable pouches after 180 days storage under refrigerated condition. The maximum B:C ratio (1.84) was recorded in the retortable pouches as compared to glass bottles with maximum net monetary returns. It can be concluded that to prepare turmeric paste by using 80.5 % fresh turmeric rhizomes, 15 % water, 4 % vinegar, 0.5 % starch and 250 ppm sodium benzoate of 1.23 Pa.s. The paste is best packed in retortable pouches and stored under refrigerated conditions for up to 180 days.

Nutritional value, HPLC-DAD analysis and biological activities of Ceratonia siliqua L. pulp based on in vitro and in silico studies

The phytochemical, nutritional, and biological features of wild carob pulp from Tanzight (TN), Ait-Waada (AW), and Tizi-ghnayn (TG) in Azilal were studied. The results of the study reveal that the carob pulp examined has a low-fat level. AW had the most total sugar (78.34 ± 3.00%), total reducing sugar (27.20 ± 2.89%), crude fiber (14.21 ± 1.23%), sucrose (24.303 ± 0.038%), sodium (153.7 ± 18.52 mg/kg), pH (5.599 ± 0.05), and total polyphenol content (4134.50 ± 17.91 mg GAE/100 g DW). TG has higher amounts of potassium (11373 ± 153.7 mg/kg), calcium (4345 ± 7.211 mg/kg), phosphorus (3551 ± 175.1 mg/kg), magnesium (1347 ± 52.43 mg/kg), fructose (7.635 ± 0.012%), and total flavonoids (1678.08 ± 24.05 mg RE/100 g DW). TN has the highest levels of crude protein (5.607 ± 0.047%), moisture (9.33 ± 0.57%), ash (4.16 ± 0.02%), glucose (2.956 ± 0.047%), and total condensed tannins (529.61 ± 6.76 mg CE/100 g DW). The ethanol extract derived from AW exhibited noteworthy antioxidant activity, as evidenced by its total antioxidant capacity (TAC) of 1245.83 ± 26.33 µg ascorbic acid equivalent /mg extract and IC50 values of 18.45 ± 1.41 µg/mL, 124.98 ± 5.21 µg/mL, and 24.87 ± 1.30 µmol/mL for 2,2-Diphenyl-1-picrylhydrazil (DPPH), beta carotene (β-Carotene), and 2,2’-azino-bis (3-éthylbenzothiazoline-6-sulfonate) (ABTS), respectively. Furthermore, AW has demonstrated significant antibacterial activity against a variety of bacterial and fungal strains using disc diffusion and broth dilution techniques. The analysed samples also demonstrated encouraging anti-cancer effects on MDA-MB-231, MDA-MB-436, and MCF-7 cancer cell lines. The biological activities were confirmed through molecular docking analysis, identifying naringin and quercetin 3-O-β-glucoside as related compounds. Additionally, ADME analyses have revealed that all the synthetic compounds examined in this study demonstrate high intestinal absorption, meet Lipinski’s criteria, indicating their potential suitability for oral drug development. Based on these findings, wild carob pulp from Azilal province may contain bioactive compounds and nutrients.

Development and Performance Evaluation of an Instrumented Hybrid Onion Storage Facility

Onion (Allium cepa L.) is one of the oldest bulb crops, known to mankind and consumed worldwide. It is valued for its distinct pungent flavour and is an essential ingredient for the cuisine of many regions. This study aimed to develop and evaluate the performance of a refrigerated onion storage facility. The designed facility was simple, efficient, and cost-effective, with a focus on user-friendly operation and packaging of onions in zippered bags. The experiment involved slicing and dicing onions of equal size, which were then placed in zip bags and monitored over a week. The mass of the samples was measured daily to observe the changes. Additionally, laboratory analysis was conducted to assess the proximate composition, phytochemical contents, and heavy metal concentration of the onions. The results showed that the storage facility maintained a cooling rate of 0oC and experienced fluctuations in temperature due to external weather conditions. The relative humidity ranged from 18% to 19%, indicating the coldness of the storage facility. The analysis of the onion samples revealed high moisture content, with values ranging from 80% to 90%. Other compositional parameters such as crude protein, CHO, crude fibre, fat content, and ash content were relatively low. In terms of phytochemical analysis, flavonoid content was found to be relatively high compared to saponin, alkaloid, and tannin contents. Flavonoid content was highest in the raw state of the onion. Heavy metal analysis showed significant differences in the concentrations of iron (Fe), manganese (Mn), and zinc (Zn), while copper (Cu) did not exhibit a significant effect. The developed refrigerated onion storage facility demonstrated promising performance. The proximate composition analysis indicated that before and after storage of the onions, the moisture content and nutrients of onions was maintained. The phytochemical analysis revealed a significant presence of flavonoids, while heavy metal analysis showed varying concentrations of Fe, Mn, Zn, and Cu.

Effect of Finger Millet (Eleusine coracana) Flour and Maize Flour on Nutritional, Texture and Physico-chemical Qualities of Edible Dessert Cup

Background: The concept of edible tableware is a recent area of development to address the alarming situation that the excessive generation of non-recyclable plastic wastes has created. Non-biodegradable plastics are a major threat to the environment. The demand for green alternatives are increasing, the edible tableware is a new concept in which the utensils like plates, bowls and spoons are eaten along with the meal. Methods: Various composite flours can be used for making edible dessert cups. Finger millet, one of the nutritious and commonly available millets can be utilised for the development of edible dessert cup effectively. Hence, the present study was carried out to formulate healthy and environment friendly edible dessert cups. Finger millet flour was used in varying proportions ranging from 90 to 40 per cent along with 10 to 60 per cent maize flour. The best treatment was selected through organoleptic evaluation and textural properties. Result: Among various combinations 50 per cent finger millet flour and 50 per cent maize flour was found to be better than other combinations with respect to organoleptic and textural properties. The selected edible dessert cup was subjected to physico-chemical analysis and observed to have pH (5.32), water absorption index (4.44%), water solubility index (8.56%) and oil absorption capacity (1.20%). The selected edible dessert cup was subjected to proximate analysis and observed to have moisture (3.46%), energy (406.39 Kcal), carbohydrate (83.31 g 100 g-1), protein (9.31 g 100 g-1), fat (3.99 g 100 g-1), crude fibre (1.95 g 100 g-1), starch (50.62 g 100 g-1) and total ash (1.44 g 100 g-1). Biodegradable tablewares plays vital role in green marketing for sustainable environment.

Quality Characteristics of Cookies Made with Red Rice Flour Composite Flour

Red rice flour (RRF) is renowned for its nutritional richness, particularly in terms of total dietary fiber and essential minerals. This flour is derived from red rice, a variety of rice known for its distinctive red husk and bran layer. The study aimed to identify the best formulation through sensory evaluation, determine nutritional composition, physical characteristics, and assess shelf life compared to a control cookie. Five formulations of red rice cookies were prepared with RRF substitution levels ranging from 20% to 100%. The F2 red rice cookie with 40% RRF substitution was chosen as the best formulation based on sensory evaluation. It showed similarities to the control cookie in terms of sensory attributes. Nutritional analysis revealed lower moisture and crude protein content but higher crude fiber and total dietary fiber in the F2 compared to the control. Physical analysis showed lower hardness and different color characteristics for the F2. Consumer study results indicated high acceptability for the F2 red rice cookie. In conclusion, this study offers a promising strategy to improve the nutritional profile of cookies by boosting their dietary fiber content, effectively addressing a common deficiency observed in cookies made with conventional wheat flour.

Evaluation of glycemic index, glycemic load and biochemical traits of rice associated with anti-diabetic properties

Diabetes mellitus, a modern lifestyle disease and metabolic disorder, is closely associated with an increased risk of cardiovascular disease. Research on carbohydrates, particularly white rice with a high glycemic index, has been linked to an increased risk of type II diabetes, heart disease, and cancer. In this study, we aimed to understand the nutritional composition, estimated glycemic index, and glycemic load of twenty-eight rice accessions, particularly focusing on those with low starch digestibility associated with low GI levels. The proximate composition analysis revealed that tested rice accessions exhibited higher levels of genetic variation for amylose (18.45 - 25.97%), phenolic content (5.00-34.08%), protein (5.52-14.54%), and crude fibre (1.64-3.91%) content in brown rice. Huge variability for estimat?ed glycemic index, ranging from low to high GI was observed among all the varieties (49.37 - 78.58%). Traditional varieties viz., Thavalakannan and Kavuni depicted low estimated glycemic index (49.37 % and 54.55 %) and moderate glycemic load (14.60 and 15.80), respectively. The estimated glycemic index exhibited significant and negative association with amylose (r = -0.57**), phenolic (r = -0.67**), and crude fibre (r = -0.52**) content. In contrast, glycemic load showed a significant positive correlation with the amount of carbohydrate content. Principal component analysis revealed considerable variability among rice accessions' biochemical traits with the first two principal components accounting for 68.57% of the total variance. The hierarchical clustering based on Darwin software identified two major clusters. Cluster I comprise popular varieties and Cluster II contains traditional varieties with low to moderate glycemic index. Moreover, identifying rice varieties with lower glycemic index can facilitate the development and enhancement of breeding lines for the diabetic population.

Quality Characteristics of Bread Produced with Blends of Flour from Cassava, Wheat and Bambara Groundnut (Vigna subterranea)

Food fortification targeted at increasing the micronutrient contents of food with the view to improving its nutritional quality is a pragmatic approach in combating malnutrition which consequently engenders the achievement of ‘sustainable development’ goal three (SDG-3). Hence, this research assessed the quality attributes of bread produced with blends of flour from cassava, Bambara groundnut and wheat. Wheat flour was obtained from production line while low postharvest physiologically deteriorated cassava root (IITA-TMS-IBA011368) and Bambara groundnut were processed into HQCF and Bambara flour, respectively. The flours were blended together as depicted by D-Optimal mixture using Design Expert software (Version 12.0) and total of sixteen (16) samples were generated. The bread baked with the blended flours were analyzed for physical, proximate, sensory and microbiological properties. Range of value for crusts’ lightness (L*), redness-bluishness (a*), yellowness-greenness (b*), browning index, crumb density, crumb porosity, loaf weight and overall acceptability was 29.57-39.52, 0.10-3.96, 8.28-15.27, 0.36-0.41, 0.15-0.29, 0.45-0.52, 56.30-66.30 g and 5.60-7.38, respectively. Moisture, ash, crude fibre, fat, crude protein, carbohydrate and energy value ranged from 1.26-1.87%, 0.31-0.59%, 7.25-26.56%, 4.46-9.91%, 30.98-56.34% and 314.51-415.67 kcal. Crumb elasticity, softness, crust appearance, color, flavor, taste and overall acceptability was 5.12-7.64, 4.96-7.88, 5.68-7.52, 6.28-7.36, 5.84-7.72, 5.44-7.72 and 5.60-7.96. The bread samples were acceptable sensorially as adjudged by the panels. Lower count (load) of viable organism found in composite bread was due to the lethal effect of baking temperature and good hygiene practice. Bread of acceptable quality was produced with blends of flours from cassava, Bambara groundnut and wheat but the optimized ingredient blend formulation obtained was high quality casava flour of 15.10%, wheat flour of 63.67% and Bambara nut flour 21.23% while the calculated desirability was 0.53.

Proporsi Tape Singkong (Manihot esculenta) dan Ekstrak Pakcoy (Brassica rapa) yang Berbeda Terhadap Mutu Kimia dan Organoleptik Jus

Avocado juice is one of the most popular preparations in the community, but avocado fruit is seasonal so that when it is not in season it becomes difficult to obtain or even unavailable, so it is necessary to seek alternative juices with flavors similar to avocado juice. One alternative is juice made from a mixture of cassava tape and pakcoy leaves. This study aims to determine how the proportion of cassava tape and pakcoy affects the chemical and organoleptic quality of the resulting product, and to determine the most optimal proportion to produce the best juice product similar to avocado juice. This study used a quantitative experimental laboratory method with a research design using a Completely Randomized Design with four treatments and three repetitions. Chemical test parameters include reducing sugar reduction with luff-schrool test method, crude fiber with gravimetric test method, vitamin C with iodimetry test. The organoleptic test (taste, aroma, and color) using 25 panelists. Data analysis used Duncan test for lab test results and Kruskal Wallis for organoleptic test. The results showed that (1) the proportion of cassava and pakcoy tape had a significant effect on reducing sugar content, fiber content, and vitamin C content. (2) Reducing sugar content, fiber content, and vitamin C content in cassava and pakcoy tape juice were higher than avocado juice. (3) Organoleptic test showed the best value in treatment J3 in the aspects of taste and color, and treatment J0 in the aspect of aroma. (4) The effectiveness test showed that treatment J3 had the highest value which was the best treatment of this study.

Proximate, Vitamin and Antinutritional Content of Fresh and Roasted Tympanotonus fuscatus Harvested from Bundu Creek, Rivers State, Nigeria

fuscatus (periwinkle) is an invertebrate of the gastropoda class, dominantly found in brackish waters of tropical and subtropical regions. This study compared the nutritional and anti-nutritional content of T. fuscatus from Bundu Creek, and the impact of processing on its nutritional and anti-nutritional parameters. Fresh and roasted T. fuscatus samples were purchased from fishermen at Bundu Creek Port-Harcourt, Rivers State. Fresh T. fuscatus were deshelled using a clean plier and fleshy portion was collected and washed with distilled water whereas, roasted samples were placed in an oven at 106°C for 2hours. Both samples were homogenized using a preheated mortar and pestle which further proceeded for analysis. Proximate composition, anti-nutrients, minerals and vitamin contents were determined using standard analytical procedures. The percentage proximate composition showed that roasted periwinkles were significantly (p<0.05) higher in protein (58.57±0.29% -13.90±0.03%), lipid (5.50±0.00%- 2.26±0.03%), carbohydrates (11.64±0.09%-5.10±0.03%), ash (10.80±0.06%-5.73±0.03%) and crude fibre content (5.54±0.16%-2.84±0.08%) when compared with fresh samples which had an increased moisture content (7.94±0.04%-70.19±0.05%). The anti-nutritional component saponins was significantly (p<0.05) increased in roasted samples (15.28±0.01%-3.80±0.00%) when compared with fresh samples. There was no measurable trace of Cyanogenic glycosides in both states. The roasting process significantly (p<0.05) reduced the presence of oxalate, phytate and flavonoids. For mineral content, Zinc, Iron, Magnesium and Phosphorus were significantly (p<0.05) higher in roasted samples than Calcium. No significant difference was observed in vitamin content for the fresh and roasted samples. This research has shown that processing generally, helped to amplify the nutritional properties of T. fuscatus.

Crop Residues Potential Reclamation of Irrigated Saline Ground Water, Sudan

Reclamation of ground saline water is a challenge and crucial for agricultural development in the Sudan, especially for artificially irrigated areas that are away from the river Nile and its tributaries. This study aimed to investigate the reclamation potential of crop residues for saline groundwater. Three crop residues of wheat, date palm and groundnut crops were tested as filters in this study. Three filter types from each plant residue were prepared by oven drying at 170 C°; muffle furnace at 250 -300C°; and treated the crude fibre from the furnace at 250-300 C° with 1.25% sodium hydroxide for 30 minutes. PVC plastic pipes of different sizes were filled with the three prepared filter types. The oven-dried residues were put in the 20 cm long and 5 cm diameter plastic pipes while the muffle furnace-dried residues and treated crude fiber were put in 10cm long and 2cm diameter plastic pipes. Constant volumes (100 ml) of saline water were passed through the various filters in the PVC pipes, the leachates were collected, and their salinities were measured using electrical conductivity Apparatus. This procedure of saline water addition and measurement of EC for leachate was repeated ten times. Two saline groundwater from Hattab area-Khartoum North (10 dSm-1) and Soba area-Khartoum (3.0 dS m-1) were passed on filter PVC columns of different diameters filled with the selected residues and their crude fibres. Successive 10 additions of 100 ml saline water from the two waters were filtered through the columns and the electrical conductivity (EC) of the leachates was determined. The results indicated that the EC of leachate from different treatments increased at the beginning and then decreased at an additional 5. Wheat straw and date palm showed comparatively remarked reclamation potential and chemical stability in comparison to groundnut peals. After addition 5, the EC of leachate started to increase again, this indicated the span life filters from these residues. This study shows that crop residues, as waste and low-cost materials, are economically and environmentally feasible reclamation materials of saline water in developing countries for agricultural and drinking uses.

Evaluating the Nutritional and Chemical Composition of Treculia Africana and Vigna Subterranea L. Seeds Collected from Kogi State, Nigeria

This study aims to investigate the nutritional composition of two underutilized leguminous crops, namely Treculia africana and Vigna subterranea seeds, collected from Kogi state, Nigeria. The study analysed their proximate composition, mineral content, and amino acid profile using standard analytical methods. Additionally, the chemical composition of the sample was determined using gas chromatography-mass spectroscopy. The results showed that there were significant differences (P≤0.05) in the legume samples. However, V. subterranea seeds had the least moisture content (12.90±0.81 %) as well as the highest crude fat content, crude fiber content, crude protein and ash content at 15.70±0.41 %, 5.06±0.16 %, 27.86±0.25 % and 3.23±0.50 %, respectively. The elemental analysis in mg/100g indicated that the samples contained appreciable levels of essential minerals. T. africana had the highest magnesium, phosphorus, sodium, potassium and iron concentrations of 190.03±1.70 mg/100g, 315.95±1.60 mg/100g, 32.61±1.82 mg/100g, 1941.53±2.61 mg/100g and 39.50±1.73 mg/100g, respectively, while calcium (58.46±1.63) was most abundant in V. subterranea The samples were also rich in amino acids, which are the building blocks of protein. However, V. subterranea was the richest in amino acid content, as it had 33.07±2.22 g/100g and 46.01±4.24 g/100g, for essential and non-essential amino acids, respectively. The GC-MS characterization of the chemical composition of the samples showed that myristic acid (48.1) was the most abundant in T. africana, while ethyl palmitate (31.17) was the most abundant in V. subterranea. Overall, the results suggest that these legume samples are rich sources of both nutritional and pharmaceutical properties beneficial for human consumption.

Effect of Drying Medium on Proximate and Mineral Composition of Croaker Fish peculiar to the Coastline of Akwa Ibom State, Nigeria

The study investigated the nutritional composition of dried croaker (p. typus) fish from the coastline of Eastern Obolo, Ibeno, Ikot Abasi, and Mkpat Enin Local Government Areas of Akwa Ibom State, in Southern Nigeria. It compared the quality of fish dried in a traditional roadside dryer commonly used by local fish vendors with that of fish dried in an active solar dryer designed for agricultural products. The results revealed significant differences (p < 0.05) in the proximate composition of the fish from the two drying methods. The ash content, crude fiber, and lipid were higher in the conventionally dried samples compared to the products from the solar dryer. Furthermore, the protein content was slightly higher in the products from the active solar dryer (47.67±0.17 %) than in those from the conventional dryer (43.33±0.19 %). These findings suggest that the product from the active solar dryer may help reduce the risk of high blood pressure and promote a healthier diet. Carbohydrate levels were higher in the samples from the conventional roadside dryer (4.13±0.02 %) than in the products from the solar dryer (3.74±0.03 %). The energy level was also higher in the solar-dried samples (3.74±0.03 %) compared to those from the conventional dryer (430.33±0.34 Kcal). These differences were attributed to factors such as exposure of the product to impurities and the nature of the drying medium. Additionally, the study found that the macro elements (Sodium, Potassium, Calcium, Magnesium, and Sulphur) were present in higher concentrations in products from the conventional dryer than in those from the active solar dryer. The mineral composition of the samples from the two methods also exhibited significant differences (p < 0.05). The study recommended the consumption of these products based on their low toxic levels.

Synergistic Effect of Iron and Zinc Nanoparticles with Recommended Nitrogen Dose on Production and Grain Quality of Maize (Zea mays L.) Cultivars Under Drought Stress

Abiotic factors, such as drought, can significantly impact the vegetative growth and productivity of maize. To investigate the effects of the combined foliar application of zinc (Zn) and iron (Fe) nanoparticles with the recommended nitrogen dose (RND) on maize production and grain chemical composition under different water regimes, two field experiments were conducted in El-Ayyat city, Giza, Egypt, during the summer seasons of 2022 and 2023. This study utilized a split-split-plot experimental design with three replications. The main plots were designated to different water regimes (100, 80, 60, and 40% of estimated evapotranspiration), while the sub-plots were randomly distributed with Zn and Fe nanoparticle concentrations (0, 100, and 200 mg/L). The sub-sub-plots were randomly allocated to three maize cultivars (SC-P3062, SC-32D99, and SC-P3433). The results revealed that exposure to drought conditions resulted in a significant decline in the yield and yield-related attributes across all maize cultivars examined. Grain yield decreased by 10–50% under drought conditions. However, the foliar application of Zn and Fe nanoparticles was found to significantly improve grain yield, protein content, oil content, starch content, crude fiber, ash, and macro- and micronutrient concentrations in the maize cultivars under control and drought stress conditions. The foliar application of Zn and Fe nanoparticles at a concentration of 200 mg/L to the SC-P3433 maize cultivar led to the greatest grain yield per hectare, reaching 11,749 and 11,657 kg under the irrigation regimes with 100 and 80% total evapotranspiration, respectively. According to the assessment using the relative drought index, the SC-P3062 maize cultivar demonstrated tolerance (T) to water stress conditions. In conclusion, the foliar application of Zn and Fe nanoparticles (100–200 mg/L) effectively mitigated the negative effects of drought stress on maize plants. This approach can be recommended for farmers in arid and semi-arid regions to maintain and improve maize yield and grain quality under water-deficit conditions.