Fiber Level Research Articles

Evaluation of Macronutrient and Selected Micronutrient Contents of Peanut Butter Fortified with Moringa Leaf Powder

Background to the Study: The increasing prevalence of malnutrition and micronutrient deficiencies, particularly in developing countries, necessitates the development of affordable, nutrient-dense foods. Aim: This study aim to develop and evaluate the nutritional and sensory properties of peanut butter fortified with moringa leaf powder to enhance its macronutrient and micronutrient composition for addressing malnutrition. Place and Duration of Study: Conducted in the dietetics kitchen of the Department of Human Nutrition and Dietetics, Lead City University, Ibadan, Oyo State, Nigeria, between February to May 2024 Methodology: Peanut butter was prepared using roasted groundnuts and fortified with varying levels of moringa leaf powder. A 70:30 ratio was applied for the peanut seeds and moringa powder respectively. The fortified peanut butter was prepared using standard methods, including sorting, roasting, de-hulling, grinding, and fortification. Nutritional analyses were conducted to determine proximate composition (protein, fat, fiber, ash, and carbohydrate) and micronutrient levels (iron, potassium, zinc, vitamin B6, and vitamin A). Sensory evaluation was performed using a 9-point hedonic scale to assess taste, texture, color, and overall acceptability. Data were analyzed using ANOVA with the Statistical Package for the Social Sciences (SPSS) Version 22.0, and differences between means were considered significant at p < 0.05. Results: The results showed significant improvements in the nutritional composition of the fortified peanut butter compared to the control. Protein, fat, and fiber levels in the fortified product were 26.23 ± 0.08%, 52.66 ± 0.01%, and 4.87 ± 0.03%, respectively, compared to 24.84 ± 0.06%, 50.68 ± 0.01%, and 4.35 ± 0.01% in the control. Fortification also enhanced micronutrient levels, with iron and zinc increasing from 5.25 ± 0.02 mg/100 g and 3.24 ± 0.03 mg/100 g in the control to 7.14 ± 0.02 mg/100 g and 4.80 ± 0.03 mg/100 g in the fortified product. Sensory evaluation indicated higher scores for color but slightly lower scores for flavor and texture in the fortified samples (p <0.05). Conclusion: Fortifying peanut butter with moringa leaf powder significantly enhances its nutritional profile, particularly for iron, potassium, zinc, vitamin B6, and vitamin A. This fortified product presents a viable, cost-effective intervention for combating malnutrition in resource-limited regions. The study emphasizes the potential for large-scale production and highlights the need for further research on consumer acceptability and shelf stability.

Impact of Hypocaloric Diets on Weight Loss and Body Composition in Obese Dogs: A Meta-Analysis

Canine obesity is a complex, multifactorial condition marked by excessive body fat accumulation due to a sustained positive energy balance. Over the past decade, its global prevalence has risen significantly in most industrialized nations. Despite the availability of numerous commercial diets designed for obesity management in dogs, these products exhibit considerable variability in nutrient composition, and there is currently no standardized guideline on optimal macronutrient levels for effective weight loss. This study aimed to evaluate the effects of specific macronutrient levels on weight loss and body composition in obese dogs. A comprehensive literature search was conducted from 2022 to 2024 across PUBMED, Scielo, Web of Science, and Google Scholar. Out of an initial 1727 documents, 20 studies met the inclusion criteria and were incorporated into this meta-analysis. Diets with energy densities below 3.275 kcal, protein levels above 25%, total dietary fiber exceeding 12%, lower fat (<10%), and reduced non-nitrogenous extract (<40%) demonstrated beneficial effects on all evaluated parameters, including weight loss and body composition assessment. This meta-analysis provides evidence-based nutritional recommendations on optimal caloric, protein, fiber, fat, and carbohydrate levels for hypocaloric diet formulations, supporting healthy weight loss and lean mass preservation in obese dogs. These findings contribute to the development of effective dietary strategies that enhance canine quality of life and longevity.

The assessment of chemical composition and biological activity of faba bean pods as a potential feed additive utilized in piglets nutrition

The study addresses the utilization of food waste by-products from faba bean (Vicia faba L.) pods (FBP) as an alternative feed supplement to promote sustainable piglet growth by reducing antimicrobial use. Objectives include evaluation of FBP in terms of nutritional components (proximate composition, fibres, minerals), phytochemical composition (total phenols, HPLC-MS profiling), and in vitro biological activities. Air-dried FBP from the cultivar ‘Bizon’ contained high levels of crude protein (144 g/kg), dietary fibre (413 g/kg), potassium (27.8 g/kg), and iron (126 mg/kg). Phytochemical analysis of methanolic extract from FBP revealed significant levels of polyphenols, including vestitol, piscidic acid, hydroxyeucomic acid, quercetin, and kaempferol glycosides with no detectable tannins. The extract showed negligible activity against porcine digestive enzymes (α-amylase, lipase, and trypsin) (IC50 > 4 mg/mL) and demonstrated a dose-dependent antibacterial activity against Escherichia coli and Salmonella enterica in concentrations of 1–8 mg/mL. The extract had low cytotoxicity (IC50 = 432.6 µg/mL) against IPEC-J2 – cells derived from porcine jejunal epithelium. The results indicate that FBP ‘Bizon’ is a valuable source of bioactive compounds with antibacterial properties, without adverse effects on porcine enzymes or IPEC-J2 cells, supporting its potential as a sustainable feed in piglet nutrition, in line with circular economy concepts.

Evaluation of type of grinding of lucerne hay and wheat straw in diets for growing rabbits with two levels of neutral detergent fibre

Evaluation of type of grinding of lucerne hay and wheat straw in diets for growing rabbits with two levels of neutral detergent fibre

Sweets and other sugary foods - a scoping review for Nordic Nutrition Recommendations 2023.

Sweets, chocolate, and sweet bakery products are generally high in energy and added sugar, whereas the levels of essential nutrients and fibre are low. According to sales statistics, the consumption of sweets and chocolate is high in the Nordic and Baltic countries. This scoping review describes the totality of evidence for the role of sweets and other sugary foods for health-related outcomes as a basis for setting and updating food-based dietary guidelines in the Nordic Nutrition Recommendations 2023 (NNR2023) project. We conducted a literature search to identify systematic reviews published between 2011 and 2021. The literature search resulted in 756 papers, of which 12 were included in this scoping review as sources of evidence. We also used evidence from the European Food Safety Authority's (EFSA) scientific opinion on tolerable upper intake level for dietary sugars published in 2022. Most of the papers included from the search focused on chocolate or cocoa, which are rich in flavonoids. We found some evidence linking chocolate consumption with lower blood pressure, lower risk of type 2 diabetes, and improved insulin markers, but the evidence was ranked low or very low. The search did not identify systematic reviews investigating the associations between other sugary food consumption and health outcomes. In the EFSA review, conclusions were not drawn for other sugar sources than sugar-sweetened beverages. However, for fasting glucose, total cholesterol, high-density lipoprotein (HDL) cholesterol, fasting triglycerides, and uric acid, there was a statistically significant effect of high sugar intake from solid foods compared to low sugar intake. Because sweets, chocolate, and other sugary foods are high in energy and added sugar, and low in essential nutrients and fibre, it is reasonable to limit their consumption, which is reported high in the Nordic countries.

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.

Functional group properties and quantification of mineral nutrients in traditional paddy cultivars

The functional properties and mineral nutrients of eleven rice cultivars were investigated. Among the cultivars, Mapillai samba, Arupadham kuruvai, and Karuppu kavuni recorded the presence of higher levels of carbohydrate (67.88mg/100g, 67.47mg/100g and 62.30mg/100g, respectively). Higher levels of fibre of 3.27mg/100g, 2.61 mg/100g and 2.36mg/100g were recorded in Kalabath, Poonkar and Sigappu kavuni, respectively. Higher level of protein content of 15.39mg/100g, 10.80mg/100g and 9.61mg/100g, were recorded in Illupaipoo samba, Thooyamalli and Poonkar, respectively. Interestingly, Kalabath recorded more nitrogen (2.52mg/100g), Mappillai samba recorded more iron (301.70ppm) and manganese (23.02ppm), Arupadahm kuruvai recorded more phosphorus (0.37%) and magnesium (0.98%), Sugappu kavuni recorded more copper (20.26ppm), Karunguruvai recorded more potassium (0.41%) and zinc (40.98ppm). The findings suggested that conventional rice varieties with enhanced functional attributes could support the agricultural community by improving the farming economy while also increasing the health advantages for consumers. Bangladesh J. Bot. 53(4): 931-937, 2024 (December)

Fiber from Coconut as Smart Materials in Road Construction

This study investigates the effects of incorporating coconut fiber as a sustainable modifier in bitumen mixtures, focusing on its impact on mechanical properties such as Marshall stability, indirect tensile strength (ITS), flow, stiffness, and abrasion resistance. Coconut fiber was added at varying percentages (0%, 0.50%, 0.75%, and 1%) to evaluate its performance. The Marshall stability results revealed a significant improvement at 1% fiber content, achieving the highest stability of 11.978 kN, while ITS exhibited a strong polynomial correlation (R2 =0.9818) with fiber content, peaking at 423 kPa for the same fiber percentage. Flow and stiffness showed non-linear trends, with optimal results observed at specific fiber levels, reflecting the complex interaction between fiber dispersion and matrix bonding. Abrasion loss analysis indicated that lower fiber percentages (0.50%) enhanced wear resistance, while higher contents (1%) improved structural integrity but increased susceptibility to wear. The findings highlight that 1% coconut fiber content provides the best balance between mechanical strength and durability, offering a promising approach for enhancing bitumen performance in sustainable road construction. These results underscore the potential of coconut fiber as a cost-effective and environmentally friendly material for improving the performance of bituminous mixtures, aligning with sustainable development goals.

Test Levels of Protein, Fiber and Organoleptic Tempeh Cake as an Alternative Snack for Diabetes Mellitus (DM) Patients

The incidence of Diabetes Mellitus (DM) in Indonesia continues to increase. WHO reported a DM prevalence of 7% in Indonesia in 2013, while West Sumatra rose from 1,3% in 2013 to 1,8% in 2018. One of the efforts to address DM is food diversification, such as making cake from tempeh. This research aimed to determined tempeh cake's protein, fiber, and organoleptic quality. This type of research was an experiment using a Completely Randomized Design with 1 control (without tempeh) and 3 treatments (tempeh at 25g, 50g, and 75g), each with 2 replications for the organoleptic test. The best result from the organoleptic test was tested for protein content and fiber content. The research was carried out in July – November 2022 in the IBM laboratory, Department of Nutrition, Health Polytechnic, Ministry of Health, Padang, while protein and fiber analysis was carried out at the Industrial Research and Standardization Center in Padang. Observations included organoleptic quality (color, aroma, texture, taste) using a hedonic test, analyzed with the Kruskal-Wallis test and followed by the Mann-Whitney test if significant. The results showed that tempeh supplementation affected the color, aroma, texture, and taste of the cake. The best cake was with 50g tempeh addition (18,74% protein, 28,18% fiber). Panelists could distinguish the organoleptic characteristics of cakes with tempeh. The research concludes that tempeh addition increases the protein and fiber content of the cake. It is recommended to apply tempeh cake as a snack for DM patients, research its glycemic index, and evaluate its shelf life.

Innovating Culinary Health: The Nutritional Potential of Chinese-Western Fusion Cuisine

In the context of globalization, Chinese-Western fusion cuisine emerges as an innovative bridge between cultural diversity and health optimization. This study investigates the nutritional potential of fusion cuisine through laboratory analyses, consumer surveys, and experimental dish design. Results demonstrate significant reductions in fat, salt, and sugar intake, coupled with enhanced dietary fiber and micro-nutrient levels, showcasing fusion cuisine’s role in addressing modern nutritional challenges. By integrating culinary traditions with advanced food technologies, this research offers a sustainable, health-conscious model for global gastronomy.

Optimization of microwave-assisted extraction of bajra milk using response surface methodology

Millets, especially bajra, are known for their ability to thrive in harsh climates and resist pests. Bajra contains high nutritional values, including a high level of protein, fiber and essential minerals like iron, zinc, calcium and magnesium. Plant-based beverages such as bajra milk are becoming more popular as lactose-free, nutritious alternatives to dairy milk. Bajra milk is rich in antioxidants, phenolic acids and flavonoids, offering health benefits such as improved heart health, diabetes control and immune system support. Microwave-assisted extraction (MAE) has proven to be an energy-efficient and a sustainable technique for producing plant-based milks like bajra milk. Compared to conventional methods, MAE reduces nutrient loss, speeds up the process and improves the protein content, viscosity and sensory acceptability. Response surface methodology (RSM) was used to optimize the extraction processes, identifying ideal conditions of soaking time of 16 h, microwave time of 1.5 min and a temperature of 85 ?C. Under these parameters, the extraction yield was 70.23 %, with a protein content of 5.57 g/100 ml and an overall acceptability rating of 7.2. The aim of this present study is to use the RSM tool to optimize the microwave-assisted extraction of bajra milk and compare the physicochemical and nutritional properties of the conventional method and MAE, MAE bajra milk as a cost effective, ecofriendly solution for large scale plant-based milk production positioning bajra as a valuable alternative.

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.

Comparative Analysis of Phytochemical Composition, Proximate Content and Heavy Metal Contamination in Naturally and Calcium Carbide-Ripened Bananas

The use of artificial ripening agents, particularly calcium carbide, in fruits such as bananas has raised concerns about their impact on nutritional quality. This study compared the phytochemical composition, proximate analysis, and heavy metal contamination of naturally ripened (NR) and calcium carbide-ripened (CR) bananas and analysed the adverse risk associated with the consumption of calcium carbide -ripened bananas. Mature unripe bananas obtained from the Institute of Agricultural Research and Development (IARD) were divided into two groups: one ripened naturally (NR) at room temperature and the other ripened using calcium carbide (CR). Phytochemical analysis detected phenols, alkaloids, flavonoids, tannins, saponins, and terpenoids in both groups, but with significant differences in concentration. Notably, cyanogenic glycoside and oxalate levels were higher in CR bananas (7.0 × 10⁻⁴% and 1.82%, respectively) compared to NR bananas (6.0 × 10⁻⁴% and 0.50%). Additionally, NR bananas showed higher concentrations of flavonoids (11.64%), alkaloids (4.50%), saponins (9.84%), and tannins (7.5 × 10⁻4%), indicative of high antioxidant properties. In contrast, CR bananas had reduced levels of these compounds (10.22%, 4.2%, 6.41%, and 3.16 × 10⁻4% respectively), suggesting decreased antioxidant potential. Proximate analysis revealed that CR bananas had higher moisture content (82.05%) compared to NR bananas (79.83%). However, NR bananas contained higher levels of protein (1.88%), carbohydrate (19.68%), and fiber (2.40%). Heavy metal analysis identified elevated phosphorus levels in CR bananas (184.5 ppm), exceeding the FAO's permissible limits (80–120 ppm). In conclusion, our findings highlight the potential nutritional compromises and safety risks associated with calcium carbide-ripened bananas. The study emphasizes the need for strict regulation of artificial ripening agents to protect consumer health.

Impact of Salt and Alkali Stress on Forage Biomass Yield, Nutritive Value, and Animal Growth Performance: A Comprehensive Review

This review investigates the impact of saline and alkaline soils on forage biomass yield, nutritive value, and their subsequent effects on animal growth performance, which are critical for sustainable livestock production. Soil salinity and alkalinity, driven by environmental factors and human activities, significantly affect forage yield and quality, with notable consequences for ruminant nutrition. While some forage species exhibit enhanced crude protein (CP) content and improved leaf-to-stem ratios under salt stress, others suffer from reduced growth and biomass yield. Saline-affected forages are often characterized by lower acid detergent fiber (ADF) and neutral detergent fiber (NDF) levels, enhancing their digestibility and making them a potentially valuable feed resource. However, high salinity levels pose significant challenges to consistent forage production in arid and semi-arid regions. Cultivating salt-tolerant forage species has emerged as a promising solution, offering a sustainable approach to addressing the dual challenges of soil salinity and livestock feed shortages. This review emphasizes the need for further research on salinity tolerance mechanisms and the development of resilient forage varieties. By integrating salt-tolerant forages and adopting effective management practices, livestock producers can ensure a reliable and high-quality feed supply while enhancing the growth performance of ruminant animals in salt-affected areas.

Improvement of silage characteristics of Lactobacillus salivarius HMC4 and improvement of silage quality of king grass.

The effect of HMC4 produced by protoplast fusion on silage was studied. The silage formula was composed of heterozygote HMC4 (Group C), parent Lactobacillus (Group A) and a combination of two parents (Group B). The fermentation quality and microbial composition of each batch of silage were evaluated. The results showed that the propionic acid concentration in group C was the lowest, but the organic acid content in feed was significantly increased. Groups B and C had slightly lower crude fiber levels than group A, while groups A and C had higher levels of soluble sugars. The dynamic observation of C group showed that the nutrient composition of feed changed gradually with the extension of silage period. High-throughput sequencing revealed fluctuations in microbial composition before and after silage. Over time, Lactobacillus became the dominant strain and its numbers steadily increased.

Cereal Coffee as a Functional Additive in Wheat Bread: Impact on Dough and Bread Properties.

The chemical composition and quality attributes of wheat bread enriched with cereal coffee were analyzed, with additive incorporated as a partial replacement for wheat flour at levels of 2%, 4%, 6%, 8%, and 10%. The rheological properties of the bread dough, consisting of wheat flour and cereal coffee blends, were evaluated using farinograph and extensograph analyses. Results indicated that the addition of cereal coffee decreased flour water absorption, extended dough stability, and increased dough softening. Dough containing cereal coffee showed greater resistance to stretching and reduced extensibility. However, the incorporation of cereal coffee led to a reduction in bread volume and an increase in crumb hardness and density, especially when the substitution level exceeded 6%. In terms of nutritional composition, the levels of dietary fiber, ash, fat, and total polyphenols increased with higher cereal coffee content, while crumb brightness decreased, and yellowness and redness intensified. Overall, the study suggests that cereal coffee can function as a valuable ingredient in bread; however, substitution levels should ideally be kept below 8% to preserve acceptable sensory qualities.

PENGARUH PENAMBAHAN BUBUK DAUN ALPUKAT (Persea americana Mill) TERHADAP KARAKTERISTIK PUDING

Pudding is a dessert made from food ingredients consisting of jelly, milk, sugar and water which are prepared by boiling. Adding avocado leaf powder to making pudding to increase functional food diversity. This research aims to determine the effect of adding avocado leaf powder on the organoleptic characteristics of pudding and to increase the levels of flavonoids and crude fiber. Experimental type with Randomized Block Design (RAK), 5 treatments and 3 repetitions. Treatments P1, P2, P3, P4, P5 were given the addition of 1% , 1.5% , 2% , 2,5% , 3% avocado leaf powder. The results of organoleptic testing showed that the addition of different avocado leaf powder had a significant effect on color 2.96 – 3.97 (neutral – liked), aroma 3.14 – 4.11 (neutral – liked), taste 2.42 – 3, 98 (neutral - like), texture 3.39 – 4.04 (neutral – like), overall acceptability 2.83 – 3.94 (neutral – like), color quality 1.58 – 2.04 (pale green – green old) and texture quality 2.18 – 2.60 (rather dense – dense). The more addition of avocado leaves powder, the higher flavonoid and fiber level will increase. The addition of avocado leaf powder to treatment P2 (1.5%) was the best treatment seen from the average organoleptic value, namely organoleptic color with an average value of 3.76 (like), aroma 3.68 (like) and taste 3.57 (neutral), texture 3.90 (like), overall acceptance 3.52 (neutral), color quality 2.20 (light green), texture quality with an average value of 2.22 (slightly dense) and taste quality 2.31 (slightly sweet)., with a flavonoid content of 48.08 mg/ 100g and a crude fiber content of 3.37% bb.

Physicochemical Characteristics and Sensory Properties of Spent Laying Hen Burgers Formulated with Cashew Pomace Flour

Objective: The objective of this work was to evaluate the effect of adding different proportions of cashew flour on the quality characteristics of burgers from spent laying hens’ meat. Methods: Spent laying hens (~ 60 weeks old) were used to prepare hamburgers containing different proportions (0, 5, 10 and 15%) of cashew flour, which were evaluated for chemical and nutritional composition, pH, retention capacity of water, instrumental color, cooking yield and sensory aspects. Results and Discussion: The addition of cashew flour significantly increased the levels of total fiber, carbohydrates and minerals (calcium and iron). It decreased the levels of moisture, fat, protein, and percentage of shrinkage proportionally compared to the other formulations. The burger formulation with up to 5% had greater acceptance and purchase intention. However, burgers formulated with increased cashew fiber flour up to 15% produced darker samples, with an aftertaste and a more brittle texture. Conclusion: Thus, it was concluded that using cashew fiber flour as a dietary supplement increases the nutritional value and did not affect the sensory characteristic of hamburgers made from meat from discarded laying hens, making them a source of mineral and dietary fiber.

Proximate Analysis of Lemongrass Powder (Cymbopogon citratus)

Lemongrass (Cymbopogon citratus), a widely utilized aromatic herb, holds significant potential as a nutritional and functional food ingredient. This study evaluates the proximate composition of lemongrass powder to determine its key nutritional components, including moisture, ash, crude protein, crude fat, crude fibre, and carbohydrates. The results reveal a low moisture content (6.5 ± 0.2%), indicative of prolonged shelf life, and moderate ash content (4.3 ± 0.1%), suggesting a rich mineral profile. The crude protein (8.2 ± 0.3%) and fat (3.1 ± 0.2%) contents highlight its modest contribution to dietary protein and low-fat applications. Notably, the high crude fibre (16.7 ± 0.4%) and carbohydrate (61.2 ± 0.5%) levels underline its suitability as a dietary fibre source and energy provider. These findings support lemongrass powder's utility in food formulations and nutraceuticals, emphasizing its potential health benefits and multifunctionality. Further research on its bioactive compounds and antioxidant properties is recommended to expand its applications.

The Influence of Agrotechnical Factors on the Yield and Quality Parameters of Winter Triticale Grain

Due to the high yield potential, suitable agrotechnical properties, and nutritional value of the grain, the interest in growing triticale is increasing due to the high yield potential, suitable agrotechnical properties, and nutritional value. This species is primarily grown for fodder purposes, but numerous studies suggest its potential for human consumption, including bread production. Additionally, triticale is known for its greater resistance to adverse environmental conditions compared to other crops, even under varying agronomic practices. A field experiment was conducted in southeastern Poland from 2019 to 2022. The study involved two cultivation systems (conventional and integrated) as one factor and three winter triticale cultivars (Belcanto, Meloman, and Panteon) as the other. The conventional system is based on the intensive cultivation of plants through the use of large amounts of fertilizers and crop protection products. The integrated system of cultivation is an alternative to the conventional system. This system aims to reduce the use of industrial inputs and, as a result, minimize the negative impact of agriculture on the natural environment. Cultivation under the conventional system resulted in higher grain yields and improved physiological parameter values. There was an increase in the leaf area index (LAI), relative chlorophyll content, chlorophyll fluorescence parameters, and gas exchange parameters (photosynthetic rate (Pn) and transpiration rate (E)). The highest yields were achieved with the cv-Panteon and cv-Belcanto under the conventional system. The yields of these cultivars in the integrated system did not differ significantly from those of cv-Meloman under the conventional system. In the 2021/2022 season, the weather conditions were the most favorable during the triticale vegetation period, which resulted in the highest grain yield. The conventional system also resulted in higher thousand-grain weight (TGW), crude protein content, and grain test weight while lowering the falling number (FN) value. However, the cultivation systems did not significantly affect the grain uniformity, crude fat, fiber, or ash content, as well as wet gluten and gluten index (GI). The cv-Panteon exhibited the highest level of crude protein, crude fiber, and crude ash in its grain, suggesting its strong nutritional value and potential for use in human consumption. The cultivation of triticale in the integrated system, although associated with lower yields, causes less environmental pollution than cultivation in the conventional system. The appropriate selection of efficient cultivars grown in the integrated system allows for high grain yields with good quality parameters.