High Fiber Content Research Articles

Fortifikasi tepung kulit pisang (Musa paradisiaca) sebagai alternatif penambah nilai gizi dan daya terima nugget ayam

The high fiber content in banana peels means that banana peel waste can still be used for processed food. One of the innovations in food processing involves fortifying banana peels in making nuggets. Generally, nuggets are made from chicken meat and filled with wheat flour. The research aimed to analyze the effect of adding banana peel flour and chicken meat concentration on the chemical and organoleptic characteristics of the nuggets and to determine the appropriate treatment to get the best banana peel-fortified chicken nuggets. The method used in the research was a Randomized Block Design (RBD) with 2 factors, namely banana peel flour (4%, 6%, 8%) and chicken meat concentration (40%, 80%), tested in 18 experiments. The chemical analysis carried out includes fiber, protein, and water content, as well as organoleptic tests (taste, aroma, texture, color). The study found that the combination of banana peel flour and chicken meat significantly affected taste and aroma, but not color and texture. The best treatment was P1D2 (4% banana peel flour, 80% chicken meat) with a fiber content of 3.12%, protein 13.14%, water 50.80%, and taste hedonic score of 4.23, aroma 3.77, texture 3.57, and color 3.40.

Changes in the activity of lignin biosynthesis-related enzymes and related gene expression in postharvest bamboo shoots

Moso bamboo shoots, recognized as a green health food, are distinguished by their high protein, low fat, low sugar, and high fiber content. Their substantial nutritional value and appealing taste have made the product very popular with consumers. However, post-harvest, Phyllostachys edulis shoots are susceptible to rapid lignification. This paper explores the lignification process in Phyllostachys edulis at room temperature post-harvest. We assessed the physiological indices of four synthetic enzymes and their relative expression levels in lignin biosynthesis. Additionally, we investigated the correlation between the relative expression of lignin biosynthesis, enzyme activity, and lignin synthesis. Understanding the physiology of lignin biosynthesis in moso bamboo shoots post-harvest is crucial for comprehending their growth characteristics, benefiting production management, timely harvesting, and controlling the aging process to enhance economic value. The findings demonstrate that lignification in moso bamboo shoots progresses from the bottom to the top. At room temperature, the activities of PAL, POD, and 4CL enzymes, together with their expression in different parts of the moso bamboo shoots, exhibited a significant correlation with changes in lignin content. These enzymes are likely involved in lignin biosynthesis. The activity of the CAD enzyme in the bamboo shoot peaked at 2 hours, with CAD-related genes expressing the highest in the upper part at 10 hours, in the middle part at 2 hours, and in the lower part at 18 hours. Key messageThe synthesis of lignin in moso bamboo shoots may be associated with PAL, POD, and 4CL.

Effect of Oatmeal on TNF-alfa of Blood of White Rats Exposed to Motor Vehicles Fumes

Background: Air pollution due to motor vehicle emissions causes several serious health problems including respiratory problems. Fumes exposure activated alveolar macrophages and epithelial cells release mediators such as LTB4, TNF-α, and IL-8. TNF-α are known induced acute inflammation and tissue damage. Oats are plant with high dietary fiber content and nutritional value. Oats are contain of antioxidant compounds source such as tocopherols and avenanthramides. Therefore, this research aims to determine the effect of oatmeal on TNF-α of white rats exposed to motor vehicle fumes. Methods: This research used true experiment design with Randomized Post-Test Only Control Group design using 16 white male rats divided into three groups: control group only was given standard fed (K1), second group was given standard fed and exposed with motor vehicle fumes (K2), third group was given standard fed mixed with 10 gr of oatmeal and exposed with motor vehicle fumes (K3) for ten days. After ten days of the treatment, blood of white rats from all groups will be taken intracardial then measured TNF- α levels. Results: Statistical test analyzed using SPSS Software 23. Oatmeal has an effect to decrease TNF-α levels (P<0.001). Conclusion: This study conclude that oatmeal can help reduce TNF-α levels when exposed to motor vehicle fumes.

An Overview of Date (Phoenix dactylifera) Fruits as an Important Global Food Resource.

Dates are the fruits of the date palm belonging to the Arecaceae family; they comprise over 2500 species and 200 genera and constitute an essential part of the daily diet worldwide, with beneficial nutritional, health, and economic values. Several varieties of date palm (Phoenix dactylifera) fruit exist globally, especially in hot and humid regions. This review is an overview of date palms as a significant global food resource, including their historical significance, nutritional composition, cultivation practices, economic importance, and health benefits. The historical journey of dates goes back to ancient civilizations where they were revered for their richness in essential nutrients and natural sweetness. Today, dates are a vital crop in arid regions, contributing substantially to the agricultural economy and livelihoods of communities. This paper further explores the cultivation techniques employed to enhance date production. Furthermore, the nutritional composition of dates is analyzed in detail, highlighting their high content of vitamins, minerals, dietary fibers, and antioxidants. These attributes make dates a delicious treat and a valuable nutritional component, offering numerous health benefits. The potential health effects, including improved digestion, enhanced cardiovascular health, and increased energy levels, are discussed. Additionally, this paper delves into the economic significance of the date industry and its global trade.

Business Opportunities for Food and Beverages from Natural Fibre Plant Materials

"Plants are rich source of agrochemicals and are being used for production of food and non-food materials. They play a pivotal role in food and beverage industry offering a sustainable alternative and prioritized before the animal originated ones. These materials offer distinct characteristics that are increasingly valued in the food industry. The components of fibre yielding plants viz. vegetables, grains, and seeds, are renowned for their nutritional value, including high fibre content, vitamins, and minerals, which can contribute to improved digestive health and overall well-being can also be used for production of foods and beverages. With increasing awareness of the health benefits associated with dietary fibre consumption, consumers are actively seeking out food and beverage options enriched with natural fibres from plant sources. To capitalize on this trend, companies are employing a variety of techniques, including formulation optimization, flavor masking, and texture enhancement, to seamlessly integrate natural fibres into a diverse range of products. Advances in supply chain technology, such as blockchain and traceability systems, enable companies to track and monitor the entire supply chain, ensuring compliance with regulatory standards and ethical sourcing practices. Venturing the business opportunities of different natural fibres thus open a new vista for food and fibre industry in the years to come."

Mechanical Properties of Woven Fabrics Containing Elastane Fibers

Woven fabrics generally have high strength but only limited stretch. This lack of stretch can be overcome by incorporating elastane fibers into the fabric structure. These stretch woven fabrics offer an interesting potential for tight-fitting garments. However, the presence of the elastane fibers may lower the strength of the fabrics. To expand the knowledge on the mechanical behavior of stretch woven fabrics, this study investigated eight commercial fabrics with elastane fiber content between 5 and 51%. Four fabrics were polyester-based and the other four were polyamide-based. The effect of the fabric weight and elastane fiber content on the grab strength, tear strength, and unrecovered stretch was analyzed. It was observed that, at very high elastane fiber content, the load–extension curve was typical to that of an elastane fiber, while the traditional load–extension behavior of woven fabrics with low to average stretch was obtained at lower elastane fiber contents. For the polyester-based fabrics, the grab strength and tear strength generally increased with fabric weight and decreased with elastane fiber content. For the polyamide-based fabrics, a higher elastane fiber content led to a decrease in grab strength, tear strength, and unrecovered stretch. A reduction in tear strength was observed at higher fabric weight.

Effect of Ginger and Garlic Inclusion on the Performance of Lactobacillus plantarum in Maize (Zea mays l.) Fermentation into Ogi

Maize grains undergo different indigenous processes involving various microbes (Lactic acid bacteria and yeasts) in order to be converted into intermediate and finished products during the process of fermentation. This study was conducted to evaluate the effect of ginger and garlic inclusion on the performance of Lactobacillus plantarum as a single starter in the fermentation of maize into ogi. Ginger and garlic powders were prepared and added to the maize ogi slurry at different percentages as follows: M100 (100% maize ogi), MGG90 (90% maize ogi + 5% ginger+ 5% garlic), MGG80 (80% maize ogi + 15% ginger + 5% garlic), MGG70 (70% maize ogi + 25% ginger + 5% garlic), which was subsequently fermented, dried to flour and then packaged in zip-lock bags. The total viable miicrobial count, pH and total titratable acidity were carried out on the samples during fermentation, while the proximate composition, mineral content, antioxidant properties, functional properties, pasting properties, colour analysis and sensory parameters of the samples were analyzed using standard methods. The results showed corresponding decrease of pH in the spiced ogi slurry as total titratable acidity increased during 48 h fermentation. The results revealed that spiced maize ogi had high protein content (20.12 ± 0.60% for MGG80), fiber (1.11 ± 0.09 % for MGG70), fat (7.15 ± 0.012% for MGG70) and ash content (0.505 ± 0.008% for MGG70). Minerals like calcium, potassium, sodium, phosphorous, iron and zinc were present in all the samples. The antioxidant properties increased with the addition of ginger and garlic. The bulk density ranged from (0.55- 0.667 g/ml) while sample M100 recorded the highest swelling capacity. Pasting properties showed varying peak viscosity, breakdown and setback values. Sensory analysis showed that sample M100 was the most preferred sample. The study established that the inclusion of ginger and garlic in maize ogi positively influenced the performance of Lactobacillus plantarum during fermentation, leading to alterations in microbial dynamics and improvements in nutritional properties of maize ogi.

Pengaruh Suhu dan Tekanan terhadap Hasil Penggorengan Keripik Belimbing (Averrhoa carambola L.) Menggunakan Vacuum Frying

Fruit chips are healthy snacks because of their high fiber content. One of the fruit commodities being developed is the starfruit (Averrhoa carambola L.) commodity. Starfruit is a fruit that is widely processed into other processed foods, because the fruit is easily damaged and has a relatively short shelf life of 3 to 4 days. Fruit chips are more resistant to storage than fresh fruit because their water content is low and physiological processes no longer occur. The equipment used to make fruit chips is a vacuum fryer which has the advantage of frying fruit into chips. The purpose of this study was to analyze the effect of frying temperature and pressure on product quality in the manufacture of starfruit chips using vacuum frying and to determine the optimal temperature and pressure for frying starfruit chips using vacuum frying. The research method used was an experimental design in the form of a factorial Completely Randomized Design (CRD). Experimental factors in this study used two factors, temperature (T), namely temperature 75°C, 80°C, 85°C and pressure (P) during the frying process namely -68 cmHg, -70 cmHg and -72 cmHg, with as many repetitions as 3 times to produce 27 experimental units. The parameters observed in this study were the analysis of material shrinkage (yield), water content, organoleptic tests, and analysis of storage of starfruit chips. It can be concluded that the optimal choice of temperature and pressure in the operation of a vacuum frying equipment for making starfruit chips is 80°C with a low frying pressure of -72 cmHg. The quality of starfruit chips with a temperature of 80°C and a frying pressure of -72 cmHg was included in the best product category in this study based on overall acceptance which had a material yield value of 13.09%, a moisture content of 4.64%, and a color organoleptic test score of 4. 13 (yellow), aroma 3.67 (starfruit aroma is rather strong), taste 4.40 (slightly sweet), crispness 4.00 (crunchy). Keywords: Chips, Starfruit, Vacuum Frying

Biomass and energy potential of Erianthus arundinaceus and Saccharum spontaneum-derived novel sugarcane hybrids in rainfed environments

BackgroundEnergy canes are viable feedstocks for biomass industries due to their high biomass production potential, lower susceptibility to insects and diseases, better ability to adapt to extreme conditions and clean bioenergy. Interspecific hybrids (ISH) and intergeneric hybrids (IGH) have great potential to meet the growing demand of biomass, biomass-derived energy and feedstock.ResultsIn this study, two types of energy canes, Type I and Type II, derived from S. spontaneum and E. arundinaceous background were evaluated for high biomass, fiber and bioenergy potential under subtropical climate along with the check varieties Co 0238 and CoS 767. Out of 18 energy canes studied, six energy canes, viz., SBIEC11008 (204.15 t/ha), SBIEC11005 (192.93 t/ha), SBIEC13008 (201.26 t/ha), SBIEC13009 (196.58 t/ha), SBIEC13002 (170.15 t/ha), and SBIEC13007 (173.76 t/ha), consistently outperformed the check varieties under Type-I, whereas in type-II, SBIEC11004 (225.78 t/ha), SBIEC11006 (184.89 t/ha), and SBIEC14006 (184.73 t/ha) energy canes produced significantly higher biomass than commercial checks, indicating their superior potential for cogeneration. Estimated energy output from the energy canes (700–1300 GJ/ha/year) exceeded the range of co-varieties (400–500 GJ/ha/year) and energy utilization efficiency in plants and ratoon crops for energy canes viz., SBIEC11008 (3%, 1.97%), SBIEC14006 (1.93%, 2.4%), SBIEC11005 (1.7%, 1.9%), and SBIEC11001 (1.01%, 1.03%), was higher than best checks Co 0238 (0.77, 0.9%). Additionally, energy canes SBIEC 13001 (22.35%), SBIEC 11008 (22.50%), SBIEC 14006 (28.54%), SBIEC 11004 (30.17%) and SBIEC 11001 (27.03%) had higher fiber contents than the co-varieties (12.45%).ConclusionThe study gives insight about the potential energy canes for higher biomass and energy value. These energy cane presents a vital option to meet the future demand of bioenergy, fiber and fodder for biomass due to their versatile capacity to grow easily under marginal lands without competing with cultivated land worldwide.

Nylon 66 short fiber reinforcement in EPDM power transmission belting: A path to enhanced mechanical performance

AbstractV‐belts are commonly used to transmit power between two distant pulleys. Therefore, a strong reinforcement for dimensional stability and thermomechanical properties are essential in power transmission belts. The influence of resorcinol formaldehyde resin (RFL) treated nylon short fibers in EPDM peroxide‐cured formulations was investigated, with concentrations ranging from 0 to 30 parts per hundred rubber (phr) in increments of five. The incorporation of nylon short fibers resulted in improved tensile and mechanical properties in EPDM vulcanizates. Specifically, the tensile stress at 100% elongation increased by 177% to (10.8 MPa), and the improvement in tear strength to 16.2% (75.7 N/mm) was observed. Among other functional requirements in a weak rubber like EPDM, enhanced tear strength is significant for its application in power transmission. Substantial reinforcement between the fiber‐elastomer matrix was confirmed via scanning electron microscopy, as evidenced by increased storage modulus (E′). Notably, there were no considerable effects on the curing rate or low‐temperature properties. Significant improvement in heat stability is observed through thermogravimetric analysis. These enhancements in mechanical and thermal properties might play a role in increased durability and performance in actual V‐ribbed belt applications.Highlights This manuscript describes the effect of treated nylon 66 short fiber on EPDM V‐belt compound. A significant increase in storage modulus, tear strength, and thermal stability. A belt is made using the experimental formulation and it meets the performance requirement. Low fiber content (<15 phr) compounds are unsuitable for dimensional stability. High fiber content (>25 phr) compounds pose processing challenges.

The Growth & Survival of Tilapia Fry (Oreochronis niloticus) with the Addition of Fermented Coconut Pulp to Feed

Feed is one of the components that support the aquaculture business, hence the available feed must be sufficient and meet the needs of the fish. The use of coconut pulp as a feed ingredient is limited by its low protein content and high crude fiber content, which reduces the feed's digestibility level. Fermentation is a technology used to increase protein content and reduce crude fiber content, and increase protein digestibility. A. adding fermented coconut pulp 65%, commercial feed 35%, B. adding fermented coconut pulp 45%, commercial feed 55%, C. adding fermented coconut pulp 25%, 75% commercial feed, D. Control (100% commercial feed). This study aimed to analyze the effect of adding fermented coconut pulp to the commercial feed on the growth and survival of tilapia fry (Orechromis niloticus). The research is an experimental study using a Completely Randomized Design (CRD) with 4 treatments and 3 replications for 12 experimental units. The results showed that the addition of fermented coconut pulp to tilapia feed had no significant effect on absolute weight and absolute length growth, but had a significant effect on the survival rate of tilapia fry. The best dose of adding fermented coconut pulp to the feed was found in the 25% treatment. The addition of fermented coconut pulp up to 45% did not make a significant difference with the use of commercial feed (control). This indicates the addition of fermented coconut pulp up to 45% can still be given to fish, hence it can be recommended that the addition of fermented coconut pulp to the feed should not exceed 45%.

Gluten‐free pasta fortified with moringa leaves: effect of recipe ratios on quality and structural properties

SummaryPasta has a big publicity worldwide and gone through lots of research to improve its quality. It is a good source of carbohydrates and recently new types of pasta are being good sources of fibres and proteins, too. The objective in this study is to produce highly nutritious pasta with good quality trying to reduce some of Kuwaiti population diseases such as obesity and diabetes. I optimal RSM design was used to make combinations of three ingredients with different ratios (oats, corn, and moringa) and check their effect on proximate composition, textural properties, colour, cooking loss percentage, microstructural properties, and fatty acid profile. Results found that run #2 (10:70:20) (Moringa: Corn: Oats) is the optimum run with 0.63 desirability through having high protein and fibre contents 11.5% and 5.1%, respectively, with low fat and cooking loss percentages (10.3%). The same run also had the highest total unsaturated fatty acids (78%). Both microstructure and the texture affected cooking loss results where more cavities in the microstructure increased cooking loss and harder samples reduced cooking loss.

Nutrition Mass of Fermented Coconut Pulp with Rumen Fluid as Poultry Feed

The use of coconut pulp as animal feed is still limited due to the high content of crude fat and crude fiber, which are difficult to digest by livestock and low palatability, so feed processing technology is needed, one of which is through the fermentation process with the addition of microorganisms from rumen fluid. This study aimed to determine the nutritional quality of coconut (Cocos nucifera l.) pulp with different fermentation lengths using Bali cow rumen fluid. The study used a completely randomized design (CRD) consisting of 3 treatments and 4 replicates. The treatments used in this study were AA = 0-day coconut pulp (control), AB = 5-day fermented coconut pulp, and A2 = 7-day fermented coconut pulp. The variables observed were dry matter (DM), crude protein (CP), crude fiber (CF), and crude fat (FF). The results showed a significant effect (P<0.05) on the mean values of BK AA (94.669±0.33) AB (91.89±0.23) and AC (90.46±0.44), PK AA (5.33±0.41), AB (6.00±0.14) and AC (6.59±0. 15), SK AA (16.99±0.31), AB (10.16±0.21), and AC (9.24±0.24) and showed no significant effect (P>0.05) on the mean value of LK AA (44.55±0.50), AB (44.52±0.3), and AC (43.29±0.58). Based on the results of the study, it was concluded that 7-day fermentation decreased BK, LK, and SK and increased PK of coconut pulp. The best fermentation time of coconut pulp with Bali cow rumen fluid is on day 7.

Steam explosion pretreatment: Dramatic reduction in energy consumption for wheat bran grinding

Wheat bran has attracted attention for its high dietary fiber content with unique nutritional value. Grinding wheat bran into flour to produce whole wheat products effectively meets the surging demand for functional foods. Nonetheless, the grinding of high-tenacity wheat bran requires a huge amount of energy, which raises the costs of wheat bran flour. To reduce the energy consumption in wheat bran flour, we proposed a steam explosion pretreatment assisted wheat bran grinding process in this study. Steam explosion (0.5 MPa, 2 min) allows effective destruction of the wheat bran dense structure, reduces the mechanical properties of the wheat bran, and increases the yield and cell wall breakage rate of the wheat bran flour. The steam explosion pretreatment can reduce energy consumption by 57.6% in the wheat bran grinding process, which offers tremendous opportunities for making industrial production a success story. Besides, reconstituted whole wheat flour with the addition of steam-exploded wheat bran exhibited excellent processing properties. Overall, this work demonstrates that steam explosion pretreatment has a significant effect on wheat bran and drastically reduces energy consumption during wheat bran grinding, and steam-exploded wheat bran flour can upgrade the processability of reconstituted whole wheat flour, which holds tremendous application potential.

A Review of the Functional Characteristics and Applications of Aristotelia chilensis (Maqui Berry), in the Food Industry.

The Aristotelia chilensis (Mol.) Stuntz, also known as Maqui, is an endemic berry native to southern Chile. It is a very popular berry for its nutritional attributes and health benefits, provided mainly by its polyphenols. This review aims to investigate the Maqui and its nutritional characteristics, its health benefits, and the application of Maqui in the food industry. This fruit provides 150 calories per 100 g of product and has a low protein content and a high fiber content. Its seeds contain monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs); however, its most outstanding feature is its high value of bioactive compounds, mainly anthocyanins, indole alkaloids and flavonoids, coumarins, caffeic and ferulic acids, and delphinidin 3-O-β-glucoside, the latter being the most representative, providing Maqui with high antioxidant activity. Maqui is considered a fruit of high interest as a nutraceutical product for the control and prevention of ongoing diseases, and among its benefits, we can highlight glycemic and metabolic control; the control and prevention of obesity, cancer, cognitive decline, and dementia; the prevention and treatment of bone structure alterations; prevention against oxidative stress, particularly in cigarette smoke-induced stress. In addition to its nutraceutical use, Maqui has been used in the food industry to improve the shelf life (by controlling lipid oxidation) and nutritional value of food products and as a substitute for synthetic additives. In addition, the inclusion of Maqui improves the organoleptic and sensory characteristics of foods. The incorporation of this fruit has been observed mainly in drinks, meat products, bakery products, and milk products. Evidence has shown that Maqui consumption, as well as products with Maqui added, have a good acceptability and exert benefits on people's health. Knowledge about the application of Maqui in food will allow us to create new nutraceutical and food products that improve their nutritional and functional value.

Research Progress on the Preparation of Composite Materials by Resin Film Infusion (RFI)

The resin film infusion (RFI) process is a novel composite molding method for high-fiber content, excellent mechanical properties, low porosity, and adjustable thickness. This review examines two common resin materials used in the RFI process: bismaleimide resin (BMI) and epoxy resin. Furthermore, numerical simulation methods for isothermal and non-isothermal processes in the RFI process are described, focusing on the analysis of the mathematical model of resin flow. Finally, it covers the unique properties of RFI composites and showcases the RFI process’s cost-effectiveness and functionality in fabricating composite structures for various applications. The limitations and potential future developments of RFI process molding technology are also summarized.

SUBSTITUSI TEPUNG KETAN HITAM SEBAGAI PENGGANTI TEPUNG TERIGU PADA PEMBUATAN DIET COOKIES

Black glutinous rice flour is a staple ingredient for making Indonesian pastries which is widely used by the Indonesian people. The potential of black glutinous rice flour is its very high fiber content which is beneficial in preventing the risk of various types of diseases such as heart disease, diabetes, and helps facilitate digestion. In this study, researchers used black glutinous rice flour as a substitute for wheat flour. With the use of black glutinous rice flour, it can show the potential value of natural resources and healthier options as a substitute for wheat flour. The purpose of this study was to determine the difference and quality of the level of liking of diet cookies products through organoleptic tests according to predetermined sensory properties. The method used in this research is an experimental method with steps in the form of hedonic quality test and hedonic test. Sensory attributes that are referenced by panelists include color, aroma, taste, texture. Based on data processing and the results of hedonic and hedonic quality tests conducted by 8 trained panelists and 18 moderately trained panelists, it was found that diet cookies products with 40 and 60 black glutinous rice flour were liked both in terms of color, aroma, taste, and texture.

MINI REVIEW: BLACK RICE (Oryza sativa L. Indica) AS POTENTIAL FOOD FOR ANTIHYPERGLYCAEMIC

In Indonesia, rice (Oryza sativa L.) has different colors and shapes, visible from the plants and rice. There are several types of rice, one of which is black rice (Oryza sativa L. indica). Researchers are motivated to explore the benefits of black rice in Indonesia. This interest stems from the potential health benefits of black rice, such as its benefits in treating diabetes mellitus. The effectiveness of reducing blood sugar levels is crucial in the context of the increasing prevalence of diabetes in Indonesia, as projected by the International Diabetes Federation for 2045. The author made observations on the phytochemical and pharmacological activities of black rice, aiming to lay the foundation for further study and development. By searching online journals in the Scopus and PubMed databases using the keywords (“Black Rice”) AND (antidiabetic) OR (diabetes) OR (“glucose lowering”) for the last 10 years, the filtering process produced 3 articles on Scopus and 5 articles on PubMed, providing accurate data for review. Results show that black rice contains bioactive compounds such as flavonoids, phytic acid, polyphenolic compounds, and oryzanol, which provide significant health benefits. Anthocyanins, the main compounds responsible for the color of rice, contribute to antihyperglycemic properties and have various pharmacological activities, one of which is anti-diabetic benefits. In addition, the high content of anthocyanins, fiber, and other nutrients in black rice makes it effective in managing the glycemic index, and blood glucose levels, and improving overall health ...

Exploring Scientific Validation of Millets in Contemporary Healthcare: A Traditional Food Supplement.

Millets, small-seeded grasses, are gaining interest for their nutrition and health benefits. This abstract provides a comprehensive overview of millets' pharmacological activities, highlighting their rich bioactive compounds. These compounds, including phenolic compounds, flavonoids, and dietary fibers, contribute to antioxidant effects, safeguarding against chronic diseases. Millets also possess anti-inflammatory properties, potentially alleviating conditions, like arthritis and asthma. They show anti-carcinogenic potential, possibly preventing various cancers' development through mechanisms, like apoptosis induction and inhibiting tumor growth. Moreover, millets offer hypolipidemic and hypoglycemic effects, beneficial for managing conditions, such as dyslipidemia and diabetes. Their high dietary fiber and resistant starch content regulate blood lipids and glucose, reducing the cardiovascular risk. Additionally, millets act as antimicrobials, inhibiting pathogens and serving as natural alternatives to synthetic antimicrobials. They exhibit immunomodulatory effects, enhancing immune function and response. Overall, millets' pharmacological properties, including antioxidant, antiinflammatory, anti-carcinogenic, hypolipidemic, hypoglycemic, antimicrobial, and immunomodulatory traits, position them as functional foods with varied health benefits. Further research can integrate millets into preventive and therapeutic approaches for diverse diseases.

ПРИДАТНІСТЬ СОЛОМИ ЛЬОНУ ОЛІЙНОГО ДЛЯ ПЕРЕРОБКИ НА ВОЛОКНО

Flax belongs to the few industrial crops, from which two types of products can be obtained simultaneously - seeds and fiber. Industrial processing of straw aimed at obtaining fiber can solve issues related to providing enterprises with domestic natural raw materials. The wide range of use of fibers from linseed stalks has contributed to a number of studies on the processing of linseed stalks. However, linseed oil straw has some disadvantages that limit its use and the development of new technologies for the primary processing of flax fiber. In order to obtain more profit from flax straw, producers need to know the quality of the straw, so the factors that affect its suitability for processing and processing methods that will increase the value for processors and producers need to be researched. The factors that affect the suitability of flax straw for processing are established: trash, weeds, plant height, fiber content, straw length and orientation, and transportation cost. It has been proven that it is necessary to choose varieties of linseed with a high fiber content and to focus on varieties with high stems and during mowing to use methods that will increase the height of flax straw in order to avoid the loss of the harvest of the technical part of the stem; increase sowing rates to increase fiber yield; control the density of crops and the height of the plant to manage the ratio of seeds and straw in accordance with production tasks; check crops for clogging and the presence of weeds. It is advisable to use devices to quickly obtain data on the fiber content in order to determine the suitability of straw for processing, so it is promising to conduct further research in this direction.