Culinary Value Research Articles

Exploring the Potential of Saffron as a Therapeutic Agent in Depression Treatment: A Comparative Review.

Depression is a significant mental health challenge globally. While traditional antidepressants are effective, they often have unwanted side effects. Saffron, a natural spice derived from Crocus sativus L., has emerged as a potential alternative therapy for depression. Researchers have found that its components such as crocin, crocetin, and safranal have been found to mitigate depressive symptoms through neurotransmitter regulation, anti-inflammatory effects, and neuroprotection. Clinical trials suggest that the effectiveness of saffron in treating mild to moderate depression is comparable to that of standard medications, and animal studies support these results, showing behavioral improvements with saffron treatment. Saffron is particularly appealing due to its safety and lower incidence of side effects, making it suitable for those sensitive to conventional drugs. Additionally, its antioxidant properties may offer further health benefits. However, challenges such as determining the appropriate dosage, prohibitive cost, and the limited availability of quality saffron need to be addressed. Most research on saffron's efficacy is short-term; thus, long-term studies are essential to understand its full therapeutic potential and ongoing antidepressant effects. While saffron is safe in terms of its culinary value, higher therapeutic doses require careful monitoring for drug interactions and side effects. In summary, saffron represents a promising direction in depression treatment, with benefits potentially matching those of standard treatments and a better safety profile. However, further research is necessary to establish clear guidelines for its use, optimize dosing, and assess long-term outcomes. Saffron offers a natural treatment path for depression, but its use must be controlled and supported by scientific evidence.

Improved extraction of anthocyanins with antibacterial activity from fresh roselle (Hibiscus sabdariffa L.) calyces

Roselle (Hibiscus sabdariffa L.) flower is a commonly consumed vegetable in Bangladesh and have culinary value to preparation of soup, jelly, and baking. Since previous studies suggested the presence of anthocyanins in roselle calyces, this study was designed to enrich anthocyanins from the calyces of this flower. This study explored that addition of mineral acid during the extraction process further enriched the anthocyanins content of the fresh roselle calyces extract. Also, methanol acidified with 1% (v/v) HCl was found as the best solvent to extract anthocyanins from the calyces resulting 7.621±0.001 mg crude anthocyanins per gram of fresh sample. Anthocyanin extraction decreased if 1% (v/v) HCl was replaced with 10% (w/v) tartaric acid or 10% (v/v) acetic acid. The extracted anthocyanins showed minimal antibacterial activity. A further study will explore the possibility of use these anthocyanins for industrial purposes. Dhaka Univ. J. Biol. Sci. 33(2): 139-147, 2024 (July)

Development Home Industry Culinary Sea-Processed Snacks Belitung District With Business Model Canvas

This research aims to find out the condition of the culinary home industry for processed seafood snacks in Belitung Regency; factors that can influence the development of the seafood culinary snack home industry in Belitung Regency; and developing a culinary home industry for processed seafood snacks in Belitung Regency using the BMC (Business Model Canvas) method. The method used in this research is a qualitative descriptive method with data collection techniques through observation, interviews and literature studies with respondents from community-based culinary home industries, MSMEs, cooperatives, as well as domestic and foreign tourists in Belitung using the Business model canvas (BMC). The sampling technique was carried out using non-probability sampling using an incidental technique. The results of the research showed that there were five distribution areas for the Belitung seafood culinary snack home industry with cracker, chips or peanut brittle products. The factors that influence the development of processed seafood snacks are tourist visits, the tourism sector, and transportation, as well as tourist attraction factors based on culinary value, partners, promotions, online media, innovation, and competent people. BMC development is carried out through the identification of nine elements, namely (1) customer segments originating from domestic and foreign countries; (2) the value proposition comes from taste, distinctiveness and uniqueness; (3) key partners are the government, MSMEs, the Hospitality Industry, airlines, culinary entrepreneurs, bloggers and journalists; (4) customer relationships are the attraction of tourists because of promotions, taste, distinctiveness and uniqueness; (5) online media channels; (6) key activities are training, coaching, workshops, FGDs, exhibitions; (7) key resources come from the government, private sector and banking; (8) the cost structure is quite good; and (9) revenue streams contain good appreciation.

Changes in Black Truffle (Tuber melanosporum) Aroma during Storage under Different Conditions.

The enticing aroma of truffles is a key factor for their culinary value. Although all truffle species tend to be pricy, the most intensely aromatic species are the most sought after. Research into the aroma of truffles encompasses various disciplines including chemistry, biology, and sensory science. This study focusses on the chemical composition of the aroma of black truffles (Tuber melanosporum) and the changes occurring under different storage conditions. For this, truffle samples were stored under different treatments, at different temperatures, and measured over a total storage time of 12 days. Measurements of the truffle aroma profiles were taken with SPME/GC-MS at regular intervals. To handle the ample data collected, a systematic approach utilizing multivariate data analysis techniques was taken. This approach led to a vast amount of data which we made publicly available for future exploration. Results reveal the complexity of aroma changes, with 695 compounds identified, highlighting the need for a comprehensive understanding. Principal component analyses offer initial insights into truffle composition, while individual compounds may serve as markers for age (formic acid, 1-methylpropyl ester), freshness (2-Methyl-1-propanal; 1-(methylthio)-propane), freezing (tetrahydrofuran), salt treatment (1-chloropentane), or heat exposure (4-hydroxy-3-methyl-2-butanone). This research suggests that heat treatment or salt contact significantly affects truffle aroma, while freezing and cutting have less pronounced effects in comparison. The enrichment of compounds showing significant changes during storage was investigated with a metabolomic pathway analysis. The involvement of some of the enriched compounds on the pyruvate/glycolysis and sulfur pathways was shown.

The MYB family and their response to abiotic stress in ginger (Zingiber officinale Roscoe)

BackgroundZingiber officinale Roscoe, colloquially known as ginger, is a crop of significant medicinal and culinary value that frequently encounters adversity stemming from inhospitable environmental conditions. The MYB transcription factors have garnered recognition for their pivotal role in orchestrating a multitude of plant biological pathways. Nevertheless, the enumeration and characterization of the MYBs within Z. officinale Roscoe remains unknown. This study embarks on a genome-wide scrutiny of the MYB gene lineage in ginger, with the aim of cataloging all ZoMYB genes implicated in the biosynthesis of gingerols and curcuminoids, and elucidating their potential regulatory mechanisms in counteracting abiotic stress, thereby influencing ginger growth and development.ResultsIn this study, we identified an MYB gene family comprising 231 members in ginger genome. This ensemble comprises 74 singular-repeat MYBs (1R-MYB), 156 double-repeat MYBs (R2R3-MYB), and a solitary triple-repeat MYB (R1R2R3-MYB). Moreover, a comprehensive analysis encompassing the sequence features, conserved protein motifs, phylogenetic relationships, chromosome location, and gene duplication events of the ZoMYBs was conducted. We classified ZoMYBs into 37 groups, congruent with the number of conserved domains and gene structure analysis. Additionally, the expression profiles of ZoMYBs during development and under various stresses, including ABA, cold, drought, heat, and salt, were investigated in ginger utilizing both RNA-seq data and qRT-PCR analysis.ConclusionThis work provides a comprehensive understanding of the MYB family in ginger and lays the foundation for the future investigation of the potential functions of ZoMYB genes in ginger growth, development and abiotic stress tolerance of ginger.

The complete plastome and phylogenetic analysis of Commelina benghalensis L.1753 (Commelinaceae)

Commelina benghalensis L. 1753, a member of the Commelinaceae family, holds significant medicinal and culinary value. This study represents the first documentation of the sequencing and assembly of the entire plastome of C. benghalensis. The genome spans a total length of 160,663 bp, exhibiting a conventional quadripartite architecture that comprises a large single-copy (LSC) region (87,750 bp), a small single-copy (SSC) region (18,417 bp), and two inverted repeats (IR) regions (both 27,248 bp). In its entirety, the C. benghalensis plastome encompasses 129 genes (with 108 being unique), incorporating 77 individual protein-coding genes, 37 unique tRNA genes, and four unique rRNA genes. Phylogenetic analysis revealed a close resemblance between C. benghalensis and C. communis. The sequencing of this plastome stands to expedite the development of molecular markers and significantly contribute to genetic assays involving this distinctive plant.

A comprehensive review of the botany, phytochemistry, pharmacology, and toxicology of Murrayae Folium et Cacumen.

Ethnopharmacological relevance: Murrayae Folium et Cacumen (MFC) is a plant considered to be a traditional Chinese medicine with culinary value as well. The dry leaves and twigs of Murraya paniculata and M. exotica are used to treat stomach aches, rheumatism, toothaches, swelling, and insect and snake bites. They are also used to prepare spicy chicken dishes. Aim of the review: This review comprehensively summarizes the available information on the botanical characterization, phytochemistry, pharmacological activities, pharmacodynamics, pharmacokinetics, and toxicity of MFC. Methods: Relevant scientific literature up to August 2023 was included in the study. Chinese and English studies on MFC were collected from databases, including PubMed, Elsevier, Web of Science, Springer, Science Direct, Wiley, ACS, and CNKI (Chinese). Doctoral and Master's dissertations were also included. Results: In total, 720 compounds have been identified and reported in the literature, including flavonoids, coumarins, alkaloids, sterols, phenylpropenols, organic acids, spirocyclopentenones, and volatile oils. Flavonoids and coumarins are the two most important bioactive compounds responsible for these pharmacological activities. MFC has anti-inflammatory, anti-bacterial, anti-microbial, anti-diabetic, anti-tumor, anti-oxidant, anti-depressant, potential anti-Alzheimer's disease, chondroprotective, and analgesic properties. The pharmacological effects include interrupting the STAT3/NF-κB/COX-2 and EGFR signaling pathways, downregulating EpCAM expression, inhibiting NF-κB and ERK signals, inhibiting the EP/cAMP/PKA signaling pathway and miR-29a/Wnt/β-catenin signaling activity, and upregulating Foxo3a expression. Conclusion: This review demonstrates that the chemical constituents, pharmacological activities, pharmacodynamics, pharmacokinetics, and toxicity of MFC support its use in traditional Chinese botanical medicines. MFC contains a wide range of chemical compounds. Flavonoids and coumarins promote strong pharmacological activity and, are low-toxicity natural phytomedicines that are widely used in medicine, food, ornamentation, and cosmetics, making MFC a promising compound for development and use in the treatment of several medical conditions.

Interaction of titanium dioxide nanoparticles with PVC-microplastics and chromium counteracts oxidative injuries in Trachyspermum ammi L. by modulating antioxidants and gene expression

The emergence of polyvinyl chloride (PVC) microplastics (MPs) as pollutants in agricultural soils is increasingly alarming, presenting significant toxic threats to soil ecosystems. Ajwain (Trachyspermum ammi L.), a plant of significant medicinal and culinary value, is increasingly subjected to environmental stressors that threaten its growth and productivity. This situation is particularly acute given the well-documented toxicity of chromium (Cr), which has been shown to adversely affect plant biomass and escalate risks to the productivity of such economically and therapeutically important species. The present study was conducted to investigate the individual effects of different levels of PVC−MPs (0, 2, and 4 mg L−1) and Cr (0, 150, and 300 mg kg−1) on various aspects of plant growth. Specifically, we examined growth and biomass, photosynthetic pigments, gas exchange attributes, oxidative stress responses, antioxidant compound activity (both enzymatic and nonenzymatic), gene expression, sugar content, nutritional status, organic acid exudation, and Cr accumulation in different parts of Ajwain (Trachyspermum ammi L.) seedlings, which were also exposed to varying levels of titanium dioxide (TiO2) nanoparticles (NPs) (0, 25, and 50 µg mL−1). Results from the present study showed that the increasing levels of Cr and PVC−MPs in soils significantly decreased plant growth and biomass, photosynthetic pigments, gas exchange attributes, sugars, and nutritional contents from the roots and shoots of the plants. Conversely, increasing levels of Cr and PVC−MPs in the soil increased oxidative stress indicators in term of malondialdehyde, hydrogen peroxide, and electrolyte leakage, and also increased organic acid exudation pattern in the roots of T. ammi seedlings. Interestingly, the application of TiO2−NPs counteracted the toxicity of Cr and PVC−MPs in T. ammi seedlings, leading to greater growth and biomass. This protective effect is facilitated by the NPs' ability to sequester reactive oxygen species, thereby reducing oxidative stress and lowering Cr concentrations in both the roots and shoots of the plants. Our research findings indicated that the application of TiO2−NPs has been shown to enhance the resilience of T. ammi seedlings to Cr and PVC−MPs toxicity, leading to not only improved biomass but also a healthier physiological state of the plants. This was demonstrated by a more balanced exudation of organic acids, which is a critical response mechanism to metal stress.

Hilly, Semi-Mountainous and Mountainous Areas Harbor Landraces Diversity: The Case of Messinia (Peloponnese-Greece)

Landraces are identified for their genetic diversity and heritage value. Geographically isolated areas are gradually recognized for their agricultural diversity and importance in conservation. One of the consequences of agricultural intensification is an increase in crop uniformity and hence a reduction in the landraces’ genetic resources. Messinia, located in Southwest Peloponnese, Greece, is characterized by a diverse terrain and smallholdings. The geomorphological character of the area and farmers’ selections have led to new landraces (local varieties) with unique traits and specific adaptations. A total of 110 villages/settlements were visited between 2013–2016, aiming to explore the existing wealth of landraces and the degree of genetic erosion. The genetic material collected and the testimonies extracted from local communities were compared to data from past expeditions, gene banks, and portal databases. Of the 427 collected samples, the majority belonged to annual vegetable or pulse species, indicating the genetic diversity of the groups, which was likely related to their culinary value. Perennial crops are priced both as commercial and staple crops, with olive trees dominating the agricultural landscape. Genetic erosion and production decline were noticed for cereals. It is concluded that socio-cultural and agricultural trends have a strong influence on the survival of landraces. Without exhausting the agricultural wealth of the region, the present study suggests that Messinia is an agrobiodiversity hotspot that includes neglected crops.

Especias, hierbas aromáticas o condimentos usados en la cocina ecuatoriana

Spices, aromatic herbs and condiments are products that have a high cultural and culinary value in all the cuisines of the world that have played an important role at a social, political or commercial level. This study aims to identify the spices, aromaticherbs or condiments used in Ecuadorian cuisine among its traditional and popular dishes. It was considered to work with a methodology with a mixed approach where the information was collected through direct observation of the products that are commercially found in the market, both in flowers, bark, leaves, seeds, fruits and roots or bulbs. As a result, it was possible to identify that, in 39the Ecuadorian market, you can easily purchase up to 71 of these products, but only 40 are mentioned in 162 traditional and popular Ecuadorian preparations.

Comparative Metabolome and Transcriptome Analyses Reveal the Regulatory Mechanism of Purple Leafstalk Production in Taro (Colocasia esculenta L. Schott).

Taro is a plant in the Araceae family, and its leafstalk possesses significant botanical and culinary value owing to its noteworthy medicinal and nutritional attributes. Leafstalk colour is an essential attribute that significantly influences its desirability and appeal to both breeders and consumers. However, limited information is available about the underlying mechanism responsible for the taro plant's colouration. Thus, the purpose of the current study was to elucidate the information on purple leafstalks in taro through comprehensive metabolome and transcriptome analysis. In total, 187 flavonoids, including 10 anthocyanins, were identified. Among the various compounds analysed, it was observed that the concentrations of five anthocyanins (keracyanin chloride (cyanidin 3-O-rutinoside chloride), cyanidin 3-O-glucoside, tulipanin (delphinidin 3-rutinoside chloride), idaein chloride (cyanidin 3-O-galactoside), and cyanidin chloride) were found to be higher in purple taro leafstalk compared to green taro leafstalk. Furthermore, a total of 3330 differentially expressed genes (DEGs) were identified by transcriptome analysis. Subsequently, the correlation network analysis was performed to investigate the relationship between the expression levels of these differentially expressed genes and the content of anthocyanin. There were 18 DEGs encoding nine enzymes detected as the fundamental structural genes contributing to anthocyanin biosynthesis, along with seven transcription factors (3 MYB and 4 bHLH) that may be promising candidate modulators of the anthocyanin biosynthesis process in purple taro leafstalk. The findings of the current investigation not only provide a comprehensive transcriptional code, but also give information on anthocyanin metabolites as well as beneficial insights into the colour mechanism of purple taro leafstalk.

Advancements and Future Directions in Yellow Rice Wine Production Research

Yellow rice wine is a traditional fermented beverage in China. The microorganisms in the brewing process play a crucial role in shaping the composition and quality of the wine through their regulation of microbial growth, fermentation metabolites, metabolic balance, and ethanol production. Yellow rice wine not only has culinary value but also possesses potential medicinal value. This is attributed to the presence of polyphenolic compounds, antioxidants, and other natural products that can provide antioxidant and other probiotic effects. The fermentation process of yellow rice wine offers potential nutritional supplementation and improved digestion. While traditional brewing techniques have long been employed, modern biotechnology helps enhance the quality and stability of the wine by selecting suitable microbial strains, optimizing fermentation conditions, and precisely controlling the fermentation process. The collection of diverse fermentation microbes and the construction of specifically designed microbiota for yellow rice wine production could expedite the production of high-quality yellow rice wine. The ultimate goal is to enhance the nutritional value, conditioning function, and overall consumption experience of yellow rice wine. Future research will delve into exploring the relationship between microorganisms and active ingredients in yellow rice wine, improving both the quality and functionality of the wine.

Ganoderma lucidum i Pleurotus ostreatus w testach na antagonistyczne oddziaływanie wobec patogenicznych grzybów i bakterii dla roślin pomidora

Large fruiting body fungi, such as Ganoderma lucidum and Pleurotus ostreatus, are known for their health benefits and culinary value. Their ability to inhibit the growth of pathogenic fungi and bacteria in tomato plants has been investigated. Both G. lucidum and P. ostrea­tus effectively inhibited the growth of Alternaria solani and Botrytis cinerea. Limited inhibition of bacterial growth was also observed, with the greatest effect on Clavibacter michiganensis subsp. michiganensis under the influence of G. lucidum and on Pseudomonas syringae under P. ostreatus. This is the first report of P. ostreatus antagonistic action against bacterial pathogens of tomato plants. Our research may contribute develop to ecological strategies for controlling tomato plant infections, minimizing their negative environmental and human health effects.

Antioxidative and Antibacterial Hydro-Ethanolic Fraction from an Asian Edible Mushroom Lentinus sajor-caju (Agaricomycetes) Suppresses Inflammatory Responses by Downregulating COX-2 and iNOS Expression.

Mushrooms are prevalently important sources of pharmaceutically active metabolites. Various mushroom species belonging to the Lentinus genus are recognized for their nutritional and therapeutic properties. One such species is L. sajor-caju, which is renowned in Southeast Asian nations for its culinary value. The primary goal of this study is to investigate the potential medicinal properties of L. sajor-caju, specifically its antioxidant, antibacterial, and anti-inflammatory effects. A hydroethanolic extract was formulated using dried basidiocarps, which exhibited a high phenolic content of approximately 14% and a flavonoid content of approximately 2.7%. The extract demonstrated significant antioxidant potential in in vitro reactions. The extract is sufficiently capable of scavenging free radicals (DPPH and ABTS) and chelate Fe2+ with EC50 values spanning from 186 to 390 μg/mL. In addition, considerable antimicrobial activity against tested pathogenic microorganisms was observed, as indicated by low MIC50 values (256-358 μg/mL). Moreover, the fraction was found to prevent heat-induced protein denaturation which signifies its anti-inflammatory potential. When tested on the RAW 264.7 cell line, reduction in the nitrite production, and downregulation of COX-2 and iNOS mRNA expression was observed which are the key regulator of inflammatory signalling systems. The study, therefore, recommends the use of L. sajor-caju in the medical and pharmaceutical industries for the benefit of humanity.

Zn Fortification Influential Impact on the Productivity of Calocybe indica Mycelium

Calocybe indica is an edible medicinal mushroom, preferably eaten for its culinary value. It was cultivated for its higher nutritional value, medicinal properties, and high polysaccharide content, especially glucan. Some particular minerals were enriched in food substitutes, an alternative to fighting against some targeted human ailments. Thus, mineral fortification is accessible in the submerged cultivation of mushrooms to produce bioactive compounds and fortified mushrooms. In this study, the submerged cultivation of C. indica was performed to make exopolysaccharides (EPS) using a supplemented medium of Zinc with varying concentrations. Thus, research revealed that the Zn fortification enhances the production of EPS and mycelial biomass after 21 days of incubation. The maximum mycelial biomass was 7.7133±0.30 g/L (dry weight), and the highest 0.3853±0.006EPS was produced in the 175mg/L mineral concentration, respectively. The present study revealed that the Zn supplementation gradually increased the mineral concentration and directly influenced the yield of mycelial biomass and EPS production. These EPS have various biological activities and can be helpful for fortified food or pharmaceutical product development in the medicinal and pharmaceutical sectors.

The Systematics, Reproductive Biology, Biochemistry, and Breeding of Sea Buckthorn-A Review.

Both the fruit flesh and seeds of sea buckthorn have multiple uses for medicinal and culinary purposes, including the valuable market for supplementary health foods. Bioactive compounds, such as essential amino acids, vitamins B, C, and E, carotenoids, polyphenols, ursolic acid, unsaturated fatty acids, and other active substances, are now being analyzed in detail for their medicinal properties. Domestication with commercial orchards and processing plants is undertaken in many countries, but there is a large need for improved plant material with high yield, tolerance to environmental stress, diseases, and pests, suitability for efficient harvesting methods, and high contents of compounds that have medicinal and/or culinary values. Applied breeding is based mainly on directed crosses between different subspecies of Hippophae rhamnoides. DNA markers have been applied to analyses of systematics and population genetics as well as for the discrimination of cultivars, but very few DNA markers have as yet been developed for use in selection and breeding. Several key genes in important metabolic pathways have, however, been identified, and four genomes have recently been sequenced.

From Nontargeted to Targeted Analysis: Feature Selection in the Differentiation of Truffle Species (Tuber spp.) Using 1H NMR Spectroscopy and Support Vector Machine.

The price of different truffle types varies according to their culinary value, sometimes by more than a factor of 10. Nonprofessionals can hardly distinguish visually the species within the white or black truffles, making the possibility of food fraud very easy. Therefore, the identification of different truffle species (Tuber spp.) is an analytical task that could be solved in this study. The polar extract from a total of 80 truffle samples was analyzed by 1H NMR spectroscopy in combination with chemometric methods covering five commercially relevant species. All classification models were validated applying a repeated nested cross-validation. In direct comparison, the two very similar looking and closely related black representatives Tuber melanosporum and Tuber indicum could be classified 100% correctly. The most expensive truffle Tuber magnatum could be distinguished 100% from the other relevant white truffle Tuber borchii. In addition, signals for a potential Tuber borchii and a potential Tuber melanosporum marker for targeted approaches could be detected, and the corresponding molecules were identified as betaine and ribonate. A model covering all five truffle species Tuber aestivum, Tuber borchii, Tuber indicum, Tuber magnatum, and Tuber melanosporum was able to correctly discriminate between each of the species.

Bioreactors, scaffolds and microcarriers and in vitro meat production-current obstacles and potential solutions.

In vitro meat production presents a potential viable alternative for meat consumption, which could provide the consumer with a product indistinguishable from the original, with very similar nutritional and culinary values. Indeed, the alternative products currently accessible often lack comparable nutritional value or culinary attributes to their animal-derived counterparts. This creates challenges for their global acceptance, particularly in countries where meat consumption holds cultural significance. However, while cultured meat research has been progressing rapidly in recent years, some significant obstacles still need to be overcome before its possible commercialization. Hence, this review summarizes the most current knowledge regarding the history of cultured meat, the currently used cell sources and methods used for the purpose of in vitro meat production, with particular focus on the role of bioreactors, scaffolds and microcarriers in overcoming the current obstacles. The authors put the potential microcarrier and scaffold-based solutions in a context, discussing the ways in which they can impact the way forward for the technology, including the use of considering the potential practical and societal barriers to implementing it as a viable food source worldwide.

Assessment of Nutritional Profile of the Edible Mushrooms

Background: With the increasing awareness in public on health and nutrition, mushrooms have gained more popularity in recent times for its nutritional, health benefits and culinary value. These are excellent source of vitamins and minerals. Hence, often called as “White Vegetable” They are regarded as one of the superfoods due to their high nutrient content as well as their healing properties. Methods: The present study was carried with the objective of analysing the macronutrients and mineral composition of three edible mushroom varieties i.e., oyster mushroom-Hypsizygus ulmarius (Elm oyster mushroom); Milky mushrooms- Calocybe indica and APK2 Results: Our results revealed that the high protein content was found high in Hypsizygus ulmarius, Oyster mushroom (39±0.08%) followed by Calocybe indica (34.22±0.15) and APK2 (33.23±0.08%). While, the crude fibre and carbohydrate content among the three mushrooms ranged from 17.24% to 36.14% and 7.66 to 29.09% respectively. Minerals content among the mushroom varieties, with findings ranging from Na-30mg to 41mg, K-989mg to 1258mg, and P-622mg to 766mg Per 100g dry weight. Cu, Fe, Zn and Mn concentration were ranging from 2.7mg to 3.8mg, 26mg-70mg, 15mg- 16mg and 1.7mg-2.4mg /100g of dry weight respectively

Effect of Soil and Foliar Application of Zinc and Iron on Yield, Nutrient Content and Quality of Summer Mungbean

The culinary value of mungbean (Vigna radiata L.) makes it one of the most valuable pulses. The enhanced and inorganic farming method of India has been able to attract special attention from scientists and growers. The crucial aspect in pulse productivity is the use of the proper micronutrients in the appropriate proportions. Therefore, the field experiment was carried out at RRTTSS, Kirei, Sundargarh during summer season 2021. Experiment consists of eight treatments replicated thrice with RBD. The results revealed that seed yield (521 kg ha-1), stover yield (1307 kg ha-1), gross returns (Rs. 36470/ha), net returns (Rs. 8020/ha) and benefit cost ratio (1.28) and nutrient content N (3.86% & 1.25% in seed and stover), P (0.45% & 0.19% in seed & stover), K (0.65% & 1.88% in seed and stover) were recorded significantly highest under the treatment of 0.5% ZnSO4 and 0.5% FeSO4 foliar spray at flower initiation stage along with RDF and FYM. Highest Zn content (51.01 ppm) in seed and (17.43 ppm) in stover was obtained in T3- T1+ 0.5% ZnSO4 FI & PI stage. The maximum iron content in seed (117.50 ppm) as well as in stover (84.97 ppm) was observed in T5 - T1+ 0.5% FeSO4 at FI & PI stage.