Effect Of Soaking Research Articles

Nutrients and Sensory Qualities of Moi Moi Developed from Flours of Broad Bean (Vicia faba) Seeds Grown in South Eastern Nigeria as Affected by Different Processing Treatments

Background: Broad bean is a lesser-known and underutilized legume with excellent source of protein. This nutritious but underutilized bean is difficult to cook, requiring lots of energy to prepare and is on its way to extinction. This study assessed the impacts of different processing techniques which includes soaking, sprouting, cooking as well as combined effect of soaking and cooking on the nutritional and sensory qualities of moi moi made from processed broad bean flour. Methods: Broad bean seeds were processed into flours using standard procedures. Conventional methods were used to assess the nutritional properties of processed and unprocessed flours. Sensory investigation was performed on moi moi produced from broad bean flour versus moi-moi developed from cowpea. Antinutrient and functional characteristics were also analyzed and thus, varied significantly across processing treatments. Result: The results demonstrated that the combination of soaking prior to cooking approach significantly reduced the antinutrients while increasing the flour’s protein, fibre and ash levels. Minerals and vitamins contents increased significantly across all processing treatments, with sample SPBBF having the highest values, except for vitamin C. The sensory qualities of the moi-moi prepared from soaked/cooked broad bean showed the highest values in terms of aroma (7.10), taste (6.50) and overall acceptance (7.12) whereas the sprouted broad bean Moi-moi had the lowest values in terms of appearance (7.02), aroma (5.90), taste (5.90)and overall acceptability (5.83) when compared to the control (7.50) which is moi-moi made from cowpea. The study’s findings revealed that effective processing techniques improved the nutrient profile of the flours such as proteins, ash and fibre contents with an enhanced sensory profile of the moi-moi produced from the flours. Soaking broad beans before cooking increased the nutritional value of the flour and sensory characteristics of the moi-moi.

Effect of soaking and high-pressure processing on antioxidant content, functional and pasting properties of Bambara groundnut (Vigna subterranean (L.) Verdc) flour

The study evaluated the effect of pre-treatment methods on the antioxidant content, functional properties and pasting profile of Bambara groundnut flour. Soaking and highpressure processing (HPP) were used as pre-treatment methods. The results revealed that the value of crude protein, crude fat, total phenolic compounds, 2,2-Diphenyl-1- picrylhydrazyl, ferric reducing antioxidant power, dispersibility, water absorption index and swelling capacity of HPP pre-treated Bambara groundnut flour were significantly higher than the values obtained for raw and soaked pre-treated Bambara groundnut flour. The application of HPP pre-treatment to Bambara groundnut flour resulted in notable improvements in dispersibility, water absorption index, and swelling power. The pasting curve revealed increased peak viscosities in both soaked and HPP pre-treated samples, particularly highlighting the potential for products requiring enhanced gel strength. Additionally, the HPP pre-treated flour exhibited the shortest peak time, suggesting faster cooking and underscoring its versatility in various applications.

Effect of Lime Solution Soaking on Physicochemical Characteristics of Catfish Bone Powder (Arius thalassinus)

Fish bone powder is one of the fisheries by product processing that has a high nutritional content, especially calcium and phosphorus content. In the processing of fish bone powder, the fishy odor is still detected due to organic compound such as protein and lipid which produce volatile compounds yielded unpleasant odor. The use of lime can eliminate fishy odors, improve color, shape, taste, texture, and extend shelf life. This study aimed to determine the difference of lime solution concentration on the physicochemical characteristics of catfish bone powder and to determine the best lime concentration used on the volatile compound content of catfish bone powder. The method carried out in this study was a laboratory experimental method and used a Complete Random Design (CRD) with 4 treatments (0%, 15%, 20%, 25%) and carried out in triplicate. Data analysis from physical and chemical tests were analyzed using ANOVA, while hedonic tests were performed using the Kruskal-Wallis test followed by the Mann-Whitney test. The results showed that soaking lime solution had a significant effect (P<5%) on moisture content, protein content, fat content, ash content, calcium content and color. Catfish bone powder with the best treatment of soaking in lime solution of 20% contained a calcium of 25.17%.The results of the hedonic test showed that the best treatment (20%) had a confidence interval of 3.95 < μ < 4.19 from 5 scale. The volatile compound of 4-[4-(dimethylamine) Benzaldehyde associated with fishy odor was detected in fish bone powder without lime solution, but it could not be detected in sample soaked in 20% lime solution showing the capability of lime solution to reduce fishy odor in fishbone powder.

Influence of Electric Field and Light Soaking Effect on Photoluminescence of MAPbI3 Thin Films

Influence of Electric Field and Light Soaking Effect on Photoluminescence of MAPbI3 Thin Films

Effectiveness of Rambutan Leaf Soaking in Controlling Malaria Vectors After Earthquakes

After the earthquake that occurred on the island of Lombok during August 2018 malaria appeared again. The purpose of this study was to determine malaria infection and control of Anopheles sp with Rambutan leaves. The research method uses analytical observation for malaria infection and an experimental with completely randomized design for Anopheles sp. control using natural ingredients, namely rambutan leaves . The population and sample were suspected malaria and Anopheles sp larvae in the working area of ​​the Penimbung Public Health Center in West Lombok District affected by the earthquake. Results of malaria examination studies with RDT/malaria sticks 13% positive for malaria, whereas microscopically 25% positive for malaria. Laboratory test results with rambutan leaf soaking concentrations of 1%, 3%, 6%, 9% and 12% were obtained the higher the concentration the more effective the killing power against larvae of Anopheles sp, with LC50 12.353% and LC90 19.666%. Field test results no larvae in the cupak with the soaking of rambutan leaves. Conclusion, 25% of the population affected by the earthquake were infected with malaria, the most common being plasmodium falciparum, soaking rambutan leaves is effective for controlling Malaria vectors in laboratorium and fields.

Changes in antioxidants and nutritional properties during germination of soybean

Soybeans are a valuable source of nutrients and bioactive compounds. However, their nutritional quality can be limited by the presence of antinutrients, such as phytic acid and trypsin inhibitors. Germination is a natural process that can enhance the nutritional value of legumes by reducing antinutrients and increasing the bioavailability of nutrients. The objective of this study was to evaluate the effect of soaking and germination on the antioxidant and nutritional attributes of soybean. Results showed that the germination process led to a significant increase (p ≤ 0.05) in the content of phenolic, flavonoids, and antioxidat activity (%) compounds following the 72-hour germination compared to samples from ungerminated soybeans. Strong correlations were concluded between antioxidant activity and total phenolic (R2 0.92), flavonoids (R2 0.82), and ascorbic acid (R2 0.99). The germination process also enhanced proteases activities, lipase activity, and protein digestibility. Concurrently, there was a significant reduction in phytic acid from 99.20 ± 2.56 to 73.39 ± 0.85, mg/100 g as well as trypsin inhibitors from 5.73 ± 0.116 to 2.91 ± 0.126 mg/g. Germination led to these alterations contributed to an enhancement in the antioxidant and nutritional characteristics of soybean.

Effect Of Giving Warm Water Immersion Therapy For Oedema Of The Legs Of Pregnant Women Third Trimester At Pratama Clinic Cahaya Lubuk Pakam

During pregnancy there are changes in pregnant women, both physical and psychological, which often make pregnant women feel uncomfortable, Swelling in the legs is one of the pregnancy discomforts that pregnant women often complain about and 80% are found in pregnant women in the third trimester. Oedema causes discomfort in pregnant women and can even hinder some activities (1). This study aims to determine the effect of warm water soaking therapy on leg oedema in pregnant women in the third trimester. This study uses a quantitative research design with a one-group pretest-posttest design model, namely observations are made on samples before being given warm water therapy and observations are made again after being given warm water therapy. Samples were taken by purposive sampling. Based on the probability of the test results listed in the table, it can be known that the resulting probability is 0.01. This means that the probability < level of significance (? = 0.05), so that Ha is accepted and H0 is rejected. This means that there is a significant difference between lower limb oedema in pregnant women in the third trimester before giving warm water soaking (Pretest) and oedema of the lower limbs in pregnant women in the third trimester after giving warm water soaking (Postest). Therefore, it can be concluded that there is an Effect of Warm Water Soaking on the Increase of Leg Oedema in Pregnant Women in the Third Trimester at the Pratama Cahaya Lubuk Pakam Clinic in 2024.

Comparative Study on Calcium-enriched Finger Millet Tisane: Optimizing Soaking and Roasting Methods

This study focuses on the development of a calcium-rich herbal tisane using finger millet, a grain known for its high calcium content, aimed at enhancing dietary calcium intake. Two distinct processing methods were employed to optimize the calcium content of the tisane. In Treatment 1, Finger millet was roasted and combined with spice powder, while in Treatment 2, Finger millet underwent soaking, cabinet drying, roasting, and then blending with spice powder. The calcium content and overall quality of both treatments were evaluated, revealing a marginal increase in calcium concentration in Treatment 2, attributed to the additional processing steps. Specifically, Treatment 2 yielded a maximum calcium content of 396 mg compared to 380 mg in Treatment 1, demonstrating the effectiveness of the additional soaking and drying steps in enhancing calcium bioavailability. The final product was further enriched with a blend of spices, including dry ginger, cinnamon, cardamom, Arjuna bark, fennel seeds, and Tulsi leaves, contributing to its healthful properties. Organoleptic evaluations, conducted to assess sensory attributes such as flavor, aroma, and overall acceptability, indicated that both treatments were well-received by consumers. This suggests the product's potential for consumer acceptance and market viability. The findings suggest that calcium-enriched Finger millet tisane could serve as a valuable functional beverage, particularly for populations at risk of calcium deficiency. Its nutrient profile, combined with favorable sensory attributes, positions it as a promising option for improving dietary calcium intake and promoting overall health. Further research on larger sample sizes and bioavailability studies could reinforce its potential as a functional health beverage.

Strigolactone Alleviates NaCl Stress by Regulating Antioxidant Capacity and Hormone Levels in Rice (Oryza sativa L.) Seedlings

Salt stress is a key environmental factor altering rice plant growth. Strigolactones (GR24) play a vital role in responding to various abiotic stresses and regulating plant growth. However, the regulatory mechanisms of SLs on rice seedlings under salt stress have not yet been clarified. A pot experiment was undertaken to evaluate the effects of GR24 soaking on the rice variety ‘Huanghuazhan’ (salt-sensitive) seedling growth, antioxidant metabolism, and endogenous hormones under NaCl stress. Results showed that NaCl stress significantly inhibited rice growth; disrupted antioxidant enzymes activity; and increased the content of soluble proteins (SPs), proline (Pro), malondialdehyde (MDA) and hydrogen–peroxide (H2O2). GR24 significantly improved photosynthetic pigments and antioxidant–enzyme activities, including superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), and ascorbate–peroxidase (APX); increased SP, ascorbic acid (AsA); and reduced glutathione (GSH) content and MDA, H2O2, and Pro content, resulting in the mitigation of oxidative injury caused by NaCl stress. Moreover, GR24 significantly increased the content of strigolactones (SLs), cytokinin (CTK), auxin (IAA), Gibberellin A3 (GA3), and IAA/ABA and CTK/ABA ratios and decreased the abscisic acid (ABA). Findings indicated that GR24 alleviated oxidative damage caused by NaCl stress by increasing photosynthetic and antioxidant capacity and maintaining the balance of endogenous hormones, thus improving the salt tolerance of rice seedlings.

Effect of Foot Reflexology versus Warm Water Foot Soak with Body Relaxation Techniques on Symptoms and Quality of Life of Preeclampsia

Effect of Foot Reflexology versus Warm Water Foot Soak with Body Relaxation Techniques on Symptoms and Quality of Life of Preeclampsia

Effect of soaking in plasma-activated liquids (PALs) on heavy metals and other physicochemical properties of contaminated rice

In this study, plasma-activated liquids (PALs) were produced by a cold plasma gliding arc device at two different exposure times (7.5 and 15 min) and compared with deionized water (DW) as a control. The results showed that the amount of arsenic (As: 98 %), cadmium (Cd: 93 %), and lead (Pb: 93.3 %) were significantly decreased in all samples after soaking in PALs and DW than raw rice (p < 0.05). However, 15-min PALs were more successful. All soaked samples did not exceed the maximum residue limits (MRLs). A softer and easier chewing texture was observed for rice samples soaked in PALs than the sample soaked in DW. The samples treated with PALs also showed a lower gelatinization temperature and enthalpy. The color parameters and microstructure of rice samples were affected by treatment with PALs. Therefore, soaking rice in PALs before cooking can be considered an effective method to reduce the heavy metals in rice.

Effect of Heat Treatment, Water and Vinegar Soaking on Protein and Phytic Acid Levels in Hemp Seed Meal

Hemp plants are notable for their climate resilience, and hempseed meal (HSM) is a potential high-protein feed for poultry. However, HSM has high levels of the antinutritional factor phytic acid (PA). This study aimed to evaluate the effects of heat and soaking treatments on the protein and PA content of HSM. HSM was obtained through cold pressing of whole hempseed and then subjected to heat treatment at 70°C for 24 hours. Soaking treatments involved water, water-vinegar mix, and vinegar for 1, 7, and 24 hours, followed by drying and analysis of PA and protein content. Results indicated that heating increased PA content without affecting protein levels. Soaking duration did not significantly alter protein content but did affect PA levels, with 24-hour soaking significantly increasing PA compared to 1-hour and 7-hour durations. The soaking material also influenced PA content: water soaking increased PA, while a 1-hour vinegar-water mix and 7-hour vinegar soaking significantly reduced PA. The highest PA concentration occurred with 24-hour water soaking. The protein content was highest with 7-hour vinegar soaking. In conclusion, acidic soaking solutions, particularly vinegar and vinegar-water mix, effectively reduced PA in HSM without protein loss.

The Effect of Soaking on CBR Values in Soft Soils Stabilized with Stone Ash and Sand

Constructing in the soft soil is necessary to improve. The improvement of soft soil by mixing natural materials, namely stone ash and sand, reduces the impact of environmental damage when using chemical additives. Variations of materials mixture were 0%, 5%, 10%, 15%, and 20%. To determine the strength of the soil that has been mixed with natural materials, a test called the California Bearing Ratio (CBR) is carried out. The CBR laboratory test illustrates the conditions that will occur in the field. This CBR test was carried out using soaked and un-soaked methods. For testing by soaking, mixed variations of 0% and 5% obtained a low CBR value. The highest was 10% mixed variation and decreased to 15% and 20%. The CBR test without soaking had the highest CBR value at 5% mixture variation and the lowest at 0%. Adding a mixture variation above 5% causes the CBR value to decrease slowly. The results of the tests show that soaking the soil makes the soil condition saturated with water so that the resulting CBR value becomes very low.

Pengaruh perendaman larutan basa sabun cair pencuci piring terhadap pewarnaan indigosol pada kain mori primissima

In making batik using indigosol dye, an oxidation/fixation process is required with the addition of HCl or sunlight. HCl can have an adverse effect on fabric. Therefore, alternative chemicals are used in this process using dishwashing soap. This study aims to determine the effect of soaking in dish soap on the indigosol dyeing process. The variables in this study are the results of dyeing batik cloth with dye from indigosol and fixation using sodium nitrite and HCL. The level of success is indicated by the level of fabric fragility. This research uses an experimental research method. An experimental research method is a method that aims to test the influence of a variable on another variable or test the causal relationship between one variable and another. The experimental method used in this research is a pure experimental method (true experimental). namely experiments that most closely follow procedures and fulfill experimental requirements, especially those relating to controlling variables, control groups, providing treatment or manipulating activities and testing results. The results of this research are that dishwashing soap solution can be used as an alternative acid neutralizerthat does not damage the color of the fabric.

Mechanical responses and fracturing behaviors of coal under complex normal and shear stresses, Part I: Experimental results

This work presents experimental tests based on coal collected from a coal mine based underground water reservoir (CMUWR). The mechanical responses of dry and water-soaked coal samples under the complex normal and shear stresses under multi-amplitude and variable frequency is investigated. The experimental results reveal the effects of stress path, water soaking and frequency on deformation, energy dissipation, secant modulus and shear failure surface roughness. The experimental results show that when normal and shear stresses are applied simultaneously, there is a significant competitive relationship between them. On the dominant side, the strain rate will be significantly increased. The sample under a loading frequency of 0.2 Hz exhibits a longer fatigue life. During the cyclic shear test, the shear strain of the water-soaked sample is higher than that of the dry samples. The average roughness coefficient of failure surface exhibits an increasing pattern with increase in shear strength, the elevated roughness of a shear surface is advantageous in constraining shear displacements of specimens, thereby lowering the energy dissipation. This study can provide theoretical and practical implications for a long-term safety evaluation of CMUWR.

The effects of soaking in salted blackcurrant wine on the properties of cheese

The study assessed the effects of soaking hard cheeses and cheese slices in blackcurrant wine on their antioxidant, microbiological, and sensory properties. Soaking increased weekly, the phenolic content by 40.86 ± 0.3 mg GAE/100 g (gallic acid equivalent) of cheese, and their reached the maximum ethanol content of 1.29 ± 0.08 g/100 g. Soaking reduced the amount of foodborne pathogenic bacteria, enhancing microbiological safety. The lactic acid bacteria count significantly decreased during soaking time. The sensory evaluation shows that 45 % of tasters preferred the soaked cheese. Positive correlations were observed between taste and color (in whole-soaked cheese), while negative correlations were revealed among color, smell, and texture (in soaked quarter cheese). The results suggest that blackcurrant wine, containing a wealth of bioactive constituents, has the capacity to augment the favorable attributes of cheese and presents prospects for developing a novel gastronomic offering.

Soaking Salt Solution Increases Moisture Content, Ash Content, Starch Content, Decreases Solubility and Swelling Power Of Banggai Yam Flour

Purpose: This study aims to investigate the effect of salt solution (NaCl) soaking on yam, focusing on food safety, organoleptic quality, and changes in chemical composition during the soaking process. Methodology: The method used was a factorial Complete Random Design with the following treatments: P0 = no treatment; P1 = soaking in 10 g/liter salt solution; P2 = soaking in 30 g/liter salt solution; P3 = soaking in 50 g/liter salt solution. Each treatment was repeated three times, resulting in 12 observation units. Results: The results indicated that higher salt solution concentrations led to increased water, ash, and starch content, while the solubility and swelling power of yam flour decreased. Findings: The study found that salt soaking positively affects the preservation and quality of yam by inhibiting pathogenic microorganisms and slowing down tuber rot. The increased concentration of salt solution was directly proportional to the increase in water, ash, and starch content. Novelty: This research provides new insights into the effects of salt soaking on yam, particularly on its chemical composition and potential benefits for food preservation. Originality: The study offers a detailed analysis of how different concentrations of salt solutions affect the quality and chemical properties of yam, contributing to the understanding of its implications for food safety and health. Conclusions: Soaking yams in higher concentrations of salt solution enhances their preservation by increasing water, ash, and starch content, while reducing solubility and swelling power. Paper Type: Empirical Research Paper Keywords: Flour; Salt; Soaking; Yam Banggai

Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour

Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour

THE EFFECT OF SOAKING DURATION OF TUBA ROOTS (Derris elliptica) ON THE MORTALITY OF THE WHITE-BACKED PLANTHOPPER PESTS (Metcalfa pruinosa)

Tuba root (Derris elliptica) is a plant that contains rotenone in roots where this content functions as a poison for insects, so tuba root has the opportunity to be used as a vegetable pesticide in pest control activities. Research on tuba roots as control of white-backed planthopper pests (Metcalfa pruinosa) on green deli water guava plants (Syzygium aqueum L.) has never been carried out, therefore research was conducted which aimed to determine the effect of long soaking of tuba roots (Derris elliptica) on the death of planthopper pests white back (Metcalfa pruinosa) on green deli water guava (Syzygium aqueum L.). The type of research used was experimental research using 5 treatments, namely soaking tuba roots for 12, 24, 36 and 48 hours. The data analysis technique uses the one way ANOVA test and the BNT test at the 0.05 level. The results of the one-way ANOVA test data analysis produced a significant value of less than 0.05, so it can be concluded that the length of soaking tuba roots influences the death rate of white-backed planthopper pests. The treatment that has the most influence on the death of white-backed planthopper pests is application three times a week using tuba root soaking for 12 hours with a mortality rate of 36%.

Supercritical CO2 Soaking Effect on the Permeability of Coal Fracture Under Shear Slip

Supercritical CO2 Soaking Effect on the Permeability of Coal Fracture Under Shear Slip