Levels Of Ingredients Research Articles

Multi-omics analysis uncovers the transcriptional regulatory mechanism of magnesium Ions in the synthesis of active ingredients in Sophora tonkinensis

Magnesium (Mg) plays a pivotal role as an essential component of plant chlorophyll and functions as a critical coenzyme. However, research exploring the regulatory mechanisms of magnesium ions on the synthesis of secondary metabolites is still in its early stages. Sophora tonkinensis is a widely utilized medicinal plant in China, recognized for its diverse secondary metabolites with active properties. This study investigates variations in these ingredients in tissue-cultured seedlings under varying magnesium concentrations. Simultaneously, an omics data analysis was conducted on tissue-cultured seedlings subjected to treatments with magnesium and low magnesium. These comprehensive omics analyses aimed to elucidate the mechanisms through which magnesium influences active components, growth, and development. Magnesium exerts a pervasive influence on various metabolic pathways, forming an intricate network. Research findings indicate that magnesium impacts diverse metabolic processes, including the absorption of potassium and calcium, as well as photosynthetic activity. Consequently, these influences lead to discernible changes in the levels of pharmacologically active compounds and the growth and developmental status.This study is the first to employ a multi-omics data analysis in S. tonkinensis. This methodology allows us to uncover the overarching impact of metabolic networks on the levels of various active ingredients and specific phenotypes.

Effect of Sodium Selenite Foliar Treatment on the Nutritional Quality of Cyclocarya paliurus (Batalin) Iljinsk

Cyclocarya paliurus (Batalin) Iljinskaja is a rare, endemic tree species in China. The leaves of C. paliurus contain a high concentration of biologically active compounds, and they are often used to make herbal tea. Exogenous selenium (Se) enrichment can promote the levels of active ingredients in C. paliurus. To explore the effects of exogenous Se enrichment, this study applied different concentrations of sodium selenite solution on the leaves (0, 40, 80, 120, 160, and 300 mg/L) and measured the changes in Se, secondary metabolites, soluble sugar, soluble protein, starch, and trace elements in the leaves at different treatment times. The results showed that with the increase in the concentration of sodium selenite spray, the selenium content in the leaves of C. paliurus gradually increased, and high selenium concentrations could cause seedling burning to the leaf surface (>160 mg/kg). When the selenium treatment concentration was 80 mg/kg, the selenium content reached the maximum value of the selenium-rich tea standard (4 mg/kg). The content of polyphenols and most elements reached their maxima under the treatment of 40 mg/L Na2SeO3, except for Mg and Mn, which peaked at 300 mg/L. The content of soluble sugars (38.1 mg/g) and starch reached their maxima under relatively high selenium treatment concentrations, whereas soluble protein (10.63 mg/g) exhibited its maximum value in the control group. The optimal harvest time was mainly concentrated in the 10–20 day treatment period. The objective of this research is to investigate the effects of exogenous selenium application on the nutritional quality of C. paliurus leaves. The findings will provide guidance for the effective cultivation of selenium-enriched Poria cocos as a medicinal and health-promoting product.

Shading Impairs Mycorrhizal Benefits on Plant Growth, Leaf Gas Exchange, and Active Ingredients in Polygonum cuspidatum

Polygonum cuspidatum, an important medicinal plant, often experiences shading from surrounding vegetation during its growth phase, raising questions about the impact of such conditions on the functionality of arbuscular mycorrhizal fungi. This study investigated the effects of an arbuscular mycorrhizal fungus (Funneliformis mosseae) on the growth, leaf gas exchange, and concentrations of active ingredient concentrations in leaves and roots of P. cuspidatum under shading (with a 72% shading rate) conditions. A nine-week shading intervention significantly suppressed root colonization by F. mosseae and the formation of soil mycorrhizal mycelium. Shading significantly inhibited the above-ground growth performance, biomass production, leaf photosynthetic rate, transpiration rate, stomatal conductance, and intercellular CO2 concentration, while F. mosseae significantly increased these variables in the absence of shading. Plant height, leaf biomass, stem biomass, leaf photosynthetic rate, transpiration rate, and stomatal conductance were all decreased by F. mosseae when the plants were shaded. The shading treatment also significantly diminished the concentrations of active components measured in both leaves and roots. Under no-shading conditions, F. mosseae significantly boosted the concentrations of polydatin, resveratrol, aloe-emodin, emodin, chrysophanol, and physcion in roots, as well as the concentrations of polydatin and chrysophanol in leaves. Conversely, in the presence of shading, F. mosseae distinctly reduced these active ingredient levels in roots, followed by an increase in leaf polydatin and chrysophanol concentrations. In summary, shading substantially impaired the mycorrhizal benefits on plant growth, leaf gas exchange, and root active ingredients in P. cuspidatum, highlighting the importance of sufficient light to maximize mycorrhizal contributions.

Purchasing “Nootropics” Online: Identification and Quantification of Ingredients in Phenibut-Containing Products

Background and Objectives: Phenibut is a central nervous system drug that is registered and used in clinical practice as a prescription medication. In recent decades, the drug has become popular as a “nootropic and cognition enhancer” because of its active marketing as a dietary or food supplement sold online. This has resulted in a growing number of case reports on acute toxicity and withdrawal symptoms and has raised concerns about the quality of phenibut-containing products. Materials and Methods: We used high-performance liquid chromatography with diode-array detection and ultra-performance liquid chromatography–mass spectrometry to investigate the quality of six phenibut-containing samples purchased from three internet suppliers. Results: Substantially lower levels of the active pharmaceutical ingredient than claimed on the packaging were found for three of the supplements tested. A considerably higher level of phenibut was present in one product. All online-purchased phenibut-containing capsules included declared and undeclared ingredients found in various dietary supplements claiming to have metabolic, neurotropic, antioxidant, anti-inflammatory, and neuroprotective properties. Conclusions: The online-purchased phenibut products contained undeclared ingredients and the content of phenibut differed from the declared. The combinations of these additional ingredients with phenibut have not been tested for activity or safety and their use warrants further attention to avoid potential health problems.

308 Isoenergetic reduction of dietary macronutrients reveals distinct fecal metabolomic signatures in lean and obese cats fed at maintenance

Abstract Obesity has become a concerning problem in cats. Increasing evidence demonstrates the utility of metabolomics in identifying disease biomarkers and assessing the effects of nutritional interventions, although limited information exists regarding alterations in fecal metabolites in lean and obese domestic cats in response to different macronutrient content. In the current study, three extruded diets were formulated based on adult maintenance using an isoenergentic approach. These diets were created by adjusting the levels of identical ingredients to achieve a low-protein [LP; protein 28% metabolizable energy (ME), fat 40%ME, NFE 32% ME), a low-fat (LF; protein 42% ME, fat 30% ME, NFE 30% ME), and a low-carbohydrate (LC; protein 36% ME, fat 41% ME, NFE 23% ME] diet. Healthy neutered male adult cats [n = 18; body condition scores (BCS) 4 or 5 (lean, n = 9) and 8 or 9 (obese, n = 9)] were fed each diet for a period of 4 wk in a 3 x 3 Latin square design. Fecal samples from each cat were collected between d 22 and 28 of each treatment period. A total of 67 fecal metabolites in six groups (35 amino acids, 11 fatty acids, 10 sugars and sugar metabolites, 5 alcohols, 3 nitrogenous bases, and 3 others) were analyzed using 1H NMR spectroscopy. To evaluate the impact of body condition, diet and their interaction on each metabolite, proc GLIMMIX covariance structure was selected by the smallest Akaike information criterion value in SAS. The Shapiro-Wilk test was used to check normality and lognormal or beta distribution were applied when appropriate. Bonferroni correction post-hoc test was followed to correct Type I error. Statistical significance was considered at P < 0.05. In lean cats, significantly greater concentrations of fecal proteinogenic and branched-chain amino acids, such as methionine, valine, and L-lysine, as well as pyruvic acid and sugars (P < 0.05) were observed. This suggests that these metabolites may either be more actively fermented by bacteria or not utilized as extensively as in obese cats, potentially contributing to a reduction in obesity status. Regardless of body condition, there is a possibility of an enhanced activity in the tryptophan degradation pathway, leading to the greatest concentrations of fecal tryptophan (P = 0.04) in the LF diet, while the greatest fecal D-galactose (P = 0.04) in the LP diet was likely due to the greater dietary carbohydrate content. These observed results suggested that fecal metabolites were influenced by both body condition and diet; however, body condition had a more substantial impact on metabolite changes in cats, whereas no body condition and diet interaction were noted. Overall, the study indicated distinct fecal metabolic signatures in lean and obese cats subjected to different macronutrient diets and further research is warranted to validate the observed findings. Funding was provided by Champion Petfoods, Natural Sciences and Engineering Council of Canada and Mitacs Accelerate.

Standardization and development of gluten free beetroot millet cracker

Cracker is a palatable, crunchy snack that is most popular in India. Cracker is usually made with refined flour and sugar. This study aimed to develop and evaluate a millet-based cracker , using beetroot extraction finger millet flour, jowar flour, jaggery, sesame seeds(brown and black) and rice flour. As millets are considered nutritionally rich foods so they can be used to develop healthy and functional foods. Different levels of finger millet flour, jowar flour, and other ingredients were added in the proportions of 50%JF + 30%beetroot extraction + 10%OI (Sample A), 50%RFF + 30% beetroot extraction + 20%OI (Sample B), and 25%JF + 25%RF + 30% beetroot extraction+20%OI (Sample C) for the development of murukku and its sensory attributes were analyzed. The one-way ANOVA revealed a significant difference between the mean scores of at least two samples (F (2, 15) =3.7855, p=0.046, p<0.05[α]). Sample A (50JF + 30% beetroot extraction+ 20%OI) demonstrated desirable organoleptic properties based on taste panel studies. The selected sample A had an energy content of 699Kcal/100g, with 80.37g carbohydrates, 0.17g fat, 9.56g protein, 2.8g dietary fiber, calcium 45mg, and iron 5.5mg per 100g. While the total viable count and coliform count increased during a month storage period from 1 to 2 and 1 to 1.7 respectively, harmful bacteria such as E. coli, salmonella, and staphylococcus were absent in initial and final assessments. The pH increased from 7.1 to 7.6 during storage. The color, odor, and taste of the sample scored 4.5 initially but decreased to 3.0 at the end, while the texture remained constant with a score of 3.0 throughout storage

Comparison of the effects of different processing methods on the quality of pear paste: Color, polyphenol compounds and antioxidant property

Pear paste, a traditional Chinese functional food, is known for its potential effectiveness in alleviating pharyngitis. This study systematically investigated the effects of different processing methods on the quality of pear paste, including pretreatment (blanching and enzymatic treatment), vacuum concentration, and boiling. Blanching retained phenolic and flavonoid compounds of pear paste with 7.11 mg GAE/g DW and 4.85 mg RE/g DW, and the highest concentration of chlorogenic acid at 1000.72 μg/g DW. However, the blanching paste had an undesirable dull appearance, with color parameters L*, a*, b*, and C* of 32.38, 9.59, 9.6, and 13.57, respectively. Enzymatic pretreatment enhanced the solubility and accumulation of phenolic and flavonoid compounds of 8.30 mg GAE/g DW and 3.85 mg RE/g DW, with coumaric acid being the highest at 7611.66 μg/g DW. The enzymatic paste exhibited a reddish and translucent appearance, with color parameters L*, a*, b*, and C* of 36.39, 17.1, 13.61, and 21.86, respectively. Vacuum concentration and boiling are the processes responsible for the deepening of the color and the enhancement of the antioxidant property of pear paste due to non-enzymatic browning. The pear paste obtained by boiling at 120 °C for 145 min exhibited the most intense appearance and the highest levels of active ingredients and antioxidant properties. The DPPH, ABTS, and FRAP values of the pear paste prepared by the combination of enzymatic pretreatment and boiling at 120 °C were 1.40, 8.22, and 6.90 mg VC/g DW, respectively. This study lays the foundation for the scientific production of pear paste.

Determination of Phytochemicals and Some Elemental Compositions of Watermelon from Sokoto, Nigeria

Currently, many people are battling with infectious and chronic diseases in the country. More especially, the chronic diseases are associated with the level of ingredients in the food we take in, therefore, the easiest way to remedy our challenges is to monitor levels of chemicals in foods, especially the ones around us at affordable prices. Watermelon is a typical fruit that is conspicuous in the state, and can be a source of important natural chemicals for body health. The objective of this study was to perform a phytochemical and an elemental analysis of water melon grown in Sokoto state, Nigeria. The phytochemicals were determined with appropriate methods and chemicals of analytical grade, and elements are determined using atomic absorption spectroscopy. Regarding phytochemicals, flavonoids, alkaloids, saponins, and steroids were determined. Sodium levels in the seed, pulp, and peel reveals 0.40±0.02 (ppm), 3.0±0.01 (ppm), 2.00±0.01(ppm) respectively; potassium levels in the seed, pulp, and peel reveals, 5.000 ±0.04(ppm), 0.15±0.02 (ppm), 3.00±0.02 (ppm) respectively. Calcium determination shows values 20±1.0 (ppm), 20.0±1.00 (ppm), 20.30±0.3 (ppm) in seed, pulp, and peel respectively; and magnesium levels in seed, pulp, and peel are, 2.20±0.001 (ppm), 6.0±0.01 (ppm), and 0.40±0.03 (ppm) respectively. Iron levels of seed, pulp, and peel of watermelon reveals, 1.01±0.02 (ppm), 0.10±0.01(ppm), 15.00±0.2 (ppm) respectively; and Zinc 15±0.20 (ppm), 20.0±2.0 (ppm), and 10.00±1.05 (ppm) respectively. The watermelon contains significant amount of phytochemicals like flavonoids, alkaloids, saponins, and steroids useful in many purposes such as antimicrobial agents in neutralising the infectious diseases, a burden in the state. Also, the fruit contains useful elements in significant amount like, sodium, potassium, calcium, magnesium, iron, and zinc, that can be used in people that suffers specific nutritional problems.

Optimization of the levels of ginger extract, palm oil and glucose syrup on the sensory quality of ginger yema

Ginger yema is a product of Guio-ang MPC cooperative of Guindolman, Bohol, Philippines. Yema may also be called a custard candy as it is mainly made of egg yolk, sugar and milk. The yema product made by Guio-ang MPC cooperative uses these same common ingredients with added ginger extract and glucose. To improve and enhance the sensory quality of the aforesaid product, an optimization study on the ingredients namely ginger extract, palm oil and glucose syrup was conducted. Response Surface Methodology (RSM) was used to determine the effect of the different levels of ingredients on the product’s sensory quality. Statistical analysis revealed that the linear and quadratic term of palm oil and glucose syrup levels significantly affect the color, hardness, chewiness and general acceptability of ginger yema. The quadratic term of ginger extract and palm oil significantly decreased the oiliness acceptability. Significant reduction in toothpacking acceptability was observed in the linear term of the glucose syrup level. The interaction of palm oil and ginger extract had a negative significant effect on the color, while the interaction of glucose syrup level and ginger extract significantly affected the hardness and toothpack. The interaction of the glucose syrup level and palm oil significantly affected the product’s hardness, chewiness and general acceptability as well. The superimposed contour plots of all responses revealed the optimum result for color, hardness, chewiness and general acceptability at 14.75% w/w ginger extract, 12.00% w/w palm oil, and 12.20% w/w of glucose syrup.

The SmWRKY32-SmERF128 module regulates tanshinone biosynthesis in Salvia miltiorrhiza hairy roots

Tanshinones, crucial bioactive compounds derived from Salvia miltiorrhiza, are extensively utilized in treating cardiovascular diseases and can have their production enhanced by multiple hormones. Here, a multiple hormone-responsive gene, SmWRKY32, was identified. Transgenic and overexpression transcriptome analysis revealed that SmWRKY32 is a suppressor of tanshinone biosynthesis. Further investigation demonstrated that SmWRKY32 directly suppresses the expression of tanshinone biosynthesis genes GGPPS1 and CPS1. Furthermore, RNA sequencing revealed that the positive regulator of tanshinone synthesis, SmERF128, was significantly downregulated in SmWRKY32 overexpression lines. It was subsequently verified that SmWRKY32 directly inhibits the expression of SmERF128. These results demonstrate that SmWRKY32 negatively modulates tanshinone biosynthesis by directly repressing GGPPS1, CPS1, and ERF128. This study reveals a novel module for the biosynthesis of tanshinones and provides fresh perspectives on cultivating new varieties enriched with high levels of active ingredients.

REVIEW: ANTIBACTERIAL, ANTIFUNGAL AND WOUND HEALING ACTIVITY OF NANOEMULGEL FORMULATIONS AND PHYSICAL CHARACTERISTICS

Nanoemulgel is an emulsion preparation with a droplet size of 1–100 nm suspended in a hydrogel. This review delves into the research on the impact of incorporating excipient components in nanoemulgel formulations to create products with specific physical attributes for different active ingredients with antifungal, antibacterial, and wound-healing properties. The research approach involves comparing articles on nanoemulgel preparation formulations with different combinations of active ingredients and excipients, as well as their pharmacological effects. Enhancing the level of active ingredients and altering the excipients can boost the effectiveness of nanoemulgel formulations in combating fungi, bacteria, and promoting wound healing. The review includes articles published within the past decade. Keywords: Nanoemulgel, Pharmacological activity, Physical characteristics, Review

Development of Dry Fruits Laddoo

Abstract: The aim is to prepare Balls (ladoo) as a nutritional point of view and to provide convenience to the consumer. The ingredient which was used for preparation of balls is Dates (Phoenix dactylifera) which contains Energy: 282 cal, Protein: 2.5 g. Carbohydrates: 75 g, Fat: 0.4 g etc. Vitamin B-6 (PYRIDOXINE) is present. Minerals such as Calcium, iron, Magnesium are present in Dates. The flax seeds are very important in regular diet for humans especially for females. They increase nutrient absorption, help in weight loss, gluten free, rich in antioxidants and omega 3 fatty acids. Owing to these health benefits, dietitians and doctors advise to take flax seeds every day. Balls (ladoo) are good and typically made from various flours and dry fruits by various ways. Balls (ladoo) are usually round, sweet, small or large in size. For preparation of Balls (ladoo) ingredients used are pitted dates,flax seeds, almonds, cashews, Jaggery syrup, oats etc. all these ingredients were finely grounded. The formulation was made by varying levels of ingredients. For preparation of Balls (ladoo) all ingredients were roasted and then grounded into fine powder. The dates were pitted and then grounded in mixer grinder. All these grounded ingredients were made into dough by adding Jaggerysyrup. Three trials have been done T1, T2, and T3 by varying proportion of all ingredients and T3 has been selected. Proximate composition of ladoo ware fat content was found out to be 7.08 ± 0.02%, the protein content is 7.85 +0.09 %, the total carbs are 58.40 ± 0.07 %, the energy in ladoo was 328.72 kcal and ash content is about 2.01 ± 0.11% respectively). It was concluded that the Balls (ladoo) can be store for one month in High density polyethylene pouches at room temperature. These balls are rich source of iron so they satisfy consumer’s needs.

Validation of the UV Spectrophotometric Method for Determining the Content of Ranitidine HCl Tablets in HCl

Introduction: Ranitidine HCl tablets are widely available in the market. Ensuring the proper levels of active ingredients is crucial for ensuring the quality of medications. Objective: To find a reliable method for measuring the levels of Ranitidine HCl tablets in acidic solvents that meet validation standards, and to explore valid methods using ultraviolet spectrophotometry in acidic solvents. Methods: UV spectrophotometry with a UV detector at maximum wavelength was used. Two solvents were employed: 0.10 N HCl and 0.15 N HCl. Method validation included tests for linearity, accuracy, repeatability, precision, and selectivity. Results: The maximum wavelengths detected for each solvent were 225 nm and 226 nm, respectively. Validation results indicate excellent linearity, accuracy, and precision within the ranges of 0.9984 - 0.9998; 99.6% - 100.7%; 0.427% - 0.861%; 0.518% - 0.952%. The selectivity test yielded positive outcomes. The average Ranitidine HCl tablet levels were 98.2% for PT. Hexpharm Jaya and 98.4% for PT. Mutifa Medan, meeting the standards of the Indonesian Pharmacopoeia Edition VI. Conclusion: The method using a 0.10 N solvent for determining Ranitidine HCl tablet levels meets validation requirements and is suitable for practical application.

Application of Plant-Based Hydrocolloids on the Textural Profile of Vegan Gummies Supplemented with Turmeric and Black Pepper.

Gummies belong to a confectionery category characterized by a hydrocolloid, acting as a stabilizer, forming a network to retain a high-moisture sugar syrup, and hydrocolloids play a key role in shaping the visual appeal, flavour release, and texture of the gel network. This study investigates the potential substitution of gelatin in gummies with plant-based hydrocolloids like agar-agar and guar gum. It is also aimed at optimizing the level of functional ingredients like curcumin and piperine in standardized gummies through incorporation of turmeric and black pepper, respectively. These plant-based gelling agents mimic gelatin's chewable, firm, and elastic texture, catering to broader consumption and suitability for versatile use. Consumer interest in healthier diets has spurred the transition towards plant-based functional foods, leading to the replacement of gelatin gummies with plant-based alternatives. Agar-agar significantly influences gummy texture by contributing to firmness, elasticity, and stable gel formation, imparting essential strength and consistency. Guar gum, recognized as a plant-based hydrocolloid, enhances gummy texture, consistency, and moisture retention through thickening and stabilization. While agar-agar and guar gum individually fell short in achieving the desired textural attributes in the gummies, their combined use (1% agar-agar and 5.5% guar gum) yielded optimal chewiness (1,455.12 ± 1.75 N), gumminess (2251.11 ± 2.14 N), and high overall acceptability (8.96), resembling gelatin-based gummies. The optimized formulation included 40% sugar, 2% citric acid, 2% turmeric, and 0.6% black pepper. The developed vegan gummies contained 56.9 ± 0.09 mg/100 g total phenols, 37.27 ± 1.4% antioxidant capacity, 0.054 ± 0.0012% curcumin, and 0.02 ± 0.008% piperine. Consequently, the combined use of agar-agar and guar gum emerged as stable and effective gelling agents, offering an alternative to gelatin for creating turmeric and black pepper-infused gummies with desirable texture and functional attributes.

Evaluation of equations for predicting ileal nutrient digestibility and digestible nutrient content of broiler diets based on their gross chemical composition

The coefficient of apparent ileal digestibility (CAID) and ileal digestible contents (IDC) of nutrients of 56 diets using 10 feed ingredients were measured in broilers (21–24 d post-hatch). Diets contained varying inclusion levels of traditional and non-traditional ingredients and differed widely in chemical composition. The chemical composition and in vivo digestibility values were used to establish prediction equations for CAID and IDC of nutrients using stepwise multiple regression. The strength and accuracy of the developed equations were evaluated by root mean square error (RMSE), coefficient of determination (R2), adjusted R2 (adj. R2), and Akaikie’s Information Criteria (AIC). The bootstrap method was used to validate the choice of variables by stepwise selection method in the original equation based on their frequencies of selection. Selection of variables was validated if the variables that appear in the original stepwise model were selected in more than 30% of the 1000 bootstrap samples. A close agreement between the original equations and bootstrap resampling was observed for CAID of nitrogen (N) and energy and IDC of energy, starch, and calcium (Ca). Additionally, the original data was subjected to another run of stepwise regression analysis using the selected variables by bootstrapping. The initial regression showed that the CAID of N and energy was highly dependent on crude fibre (CF) and energy contents of the diets. The CAID of energy can be predicted (R2 = 0.89 and RMSE = 0.035) by CF, gross energy (GE), CF2, and starch-to-CF ratio (starch:CF). Calcium content had a positive influence, while phosphorus (P) content had a negative influence on the prediction of CAID of fat. The main variable to predict CAID and IDC of most nutrients was the dietary CF content. Based on the lowest RMSE and AIC, the best predictors for IDC of N were ash, N, fat, CF, CF2, and starch:CF, while the best predictors for IDC of energy were CF, GE, CF2, and starch:CF. The results of the original stepwise regression models and the stepwise regression with the selected variables from the bootstrap results for CAID of N, energy, fat, and DM, as well as IDC of energy, starch, and Ca, were the same with no differences in R2, Adj. R2, RMSE, and AIC. This method can be useful for developing stable and reproducible models using stepwise regression. However, an external validation is needed to confirm the use of these equations in commercial settings.

Study on the use of different machine learning techniques for prediction of concrete properties from their mixture proportions with their deterministic and robust optimisation

The construction industry relies so heavily on concrete that it's crucial to precisely forecast and optimize the strength and workability of concrete mixtures, while reducing costs as much as possible. For this objective, this study tries to predict and optimize the compressive strength and workability (slump) of concrete by using deterministic and robust optimization approaches, so as to determine the optimum concrete mixture proportions, while minimizing cost. Specifically, strength and slump were predicted based on concrete mixture proportions with five different machine learning techniques—support vector machine (SVM), artificial neural network (ANN), fuzzy inference system (FIS), adaptive fuzzy inference system (ANIS), and genetic expression programming (GEP), based on a dataset comprising two hundred concrete mixtures, which has various levels of key ingredients, including cement, water, fine aggregate, coarse aggregate, and size of coarse aggregate, along with their associated measures of strength and workability. These ingredients were used as input parameters, while compressive strength and slump (representing workability) served as output parameters for each mix proportion. Experimental investigations were conducted on fifteen distinct concrete mixes to validate the performance of the five networks, finding that ANFIS can yield the best results both for training and validation. This study provides valuable insights for predicting concrete properties and optimizing concrete mixture proportions, thus helping to maximize strength and workability while minimizing costs.

Legume Fortified Instant Noodles: Optimization of Product Formulation and Processing Parameters using Response Surface Methodology

Cereal-pulses-based fortification has been attempted to improve the protein and dietary fibre content of instant noodles without altering the overall acceptability. Response surface methodology (RSM) was employed to optimize the process parameters and level of ingredients for manufacturing instant noodles. The effect of maize flour and split yellow pea flour fortification (6-18% each), the addition of vital wheat gluten (0.4-2.0%), and steaming time (1.5-7.5 min) on cooking loss, water uptake, volume expansion, cooking time, overall acceptability, L*, a* and b* values were investigated using the central composite rotatable design (CCRD). Results showed that maize flour and split yellow pea flour significantly (p≤0.05) affected cooking loss, water uptake, volume expansion, cooking time, overall acceptability, L*, a*, and b* values at linear levels. Vital wheat gluten had a significant effect on cooking loss, overall acceptability, L*, and a* value. Steaming time had a significant interactive effect with split yellow pea flour and vital wheat gluten on the responses. Incorporation of 18.0% maize flour, 11.25% split yellow pea flour, and 0.4% vital wheat gluten in formulation with 5.87 minutes of steaming time resulted in optimum quality instant noodles. A 20% increase in protein and a 50% increase in fiber content was observed in optimized instant noodles.

Seasonal variation of mycotoxin levels in poultry feeds and feed ingredients in Oyo State, Nigeria.

Mycotoxins pose a major problem to poultry production as a result of feed contamination which has deleterious consequences such as production losses and human health risks. A total of 158 chicken feed samples were randomly collected from 46 consenting poultry farms in Oyo State throughout the wet season (April-October; 91 samples) and the dry season (November-March; 67 samples), including compounded feed (n = 129) and feed ingredients (n = 29). Samples were promptly transported to the laboratory in sterile plastic vials for lateral flow assay for mycotoxins using six different commercial mycotoxin test kits each for aflatoxin B1, zearalenone, deoxynivalenol, ochratoxin A, fumonisin, and T-2 toxin/HT-2 toxin. Summary values of mycotoxin levels (µg/kg) in the feedstuffs were represented as frequency or median (and range). Fisher exact or Mann-Whitney U tests were carried out where appropriate at α = 0.05. Every sample contained at least four mycotoxins. Aflatoxins and fumonisin co-occurred in 80% of the samples. Aflatoxin and fumonisin concentrations were above the permissible limits in 32.9% and 18.4% respectively in feedstuff sampled in the dry season while the values were 17.1% and 6.3% respectively during the wet season. Among feed ingredients, peanut cake and maize had the highest median concentration of aflatoxin and fumonisin, respectively. Median aflatoxin concentration in the feedstuff was significantly higher than the permissible limit irrespective of season. There is a need to frequently monitor mycotoxin levels of feed and feed ingredients and improve storage system for feed ingredients in order to reduce the risk associated with high mycotoxin intake in poultry.

Energy assessments of concrete incorporating waste tire rubber and waste brick powder: A comparative analysis of various concrete grades

Some non-conventional concrete mixes are a new generation of concrete characterised by reduced energy requirements during their production. Compared with conventional concrete, some non-conventional concrete mixes incorporating waste materials have reduced energy requirements due to their excellent abilities in constraining high energy requirement values of conventional concrete ingredients. Despite several studies on energy requirement of non-conventional concrete, the underlying reduction of energy requirement of concrete containing waste tire rubber (WTR) and waste brick powder (WBP) is not completely understood due to the absence of appropriate studies in this area. In this study, the energy requirements of control and non-conventional concrete mixes among various concrete grades (20 MPa, 25 MPa and 30 MPa) are developed in conjunction with the compressive strength results of concrete, to generate eco-concrete mixes with reduced energy requirements and considerable strength performances. The results indicate that inclusion of WTR and WBP in concrete reduces the energy consumption of concrete. It is shown that the choice of amounts of WTR and WBP in concrete should not only be based on the drive to reduce energy consumption, but also the motivation to avoid substantial reduction in concrete compressive strength. For all concrete grades, the reductions in compressive strength of 5P20T mixes (5 % WBP and 20 % WTR) need to be greater than 32.57 % compared with 0P0T mixes, to achieve concrete energy requirement reductions of less than 5.56 %. Moreover, the reductions in energy requirements of concrete for 5P10T mixes are nearly 5 % for all concrete grades, with reductions in compressive strength being in the range of 11.67 % – 16.87 %. The study establishes that 5P10T concrete mixes provide a route for reductions in energy requirement of concrete without substantial reductions in compressive strength. These results therefore imply the exciting possibility that the energy requirement of concrete can be tailored by controlling the replacement levels of conventional concrete ingredients.

Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder

Nowadays, there is a growing demand for healthy foods enriched with various functional bioactive ingredients. Cakes are ready-to-eat baked products consumed worldwide and are suitable for the development of functional food products. In this study, a Box–Behnken design was used to investigate the effect of three independent variables, including oolong tea powder (OT, 0–20%), white tea powder (WT, 0–15%), and quinoa flour (QF, 0–40%), on the quality characteristics of sponge cake during 21 days of storage. Following the evaluation of the model, the optimum levels of ingredients for the preparation of sponge cake were 15% WT, 17.17% OT, and 24.97% QF. Total phenolic content of 52.09 mg gallic acid/100 g, antioxidant activity of 0.068 mg/mL, overall acceptability of 4.89, lightness of 47.94, and peroxide value of 0.68 mEq/kg were obtained under optimized conditions. The growth of molds and yeasts was prevented during storage time. The hardness, gumminess, and chewiness of the optimized sponge cake improved with increasing WT, OT, and QF levels in comparison to the control. Scanning electron micrographs showed a more porous structure in optimized cake samples. In conclusion, the utilization of OT, WT, and QF as phenolic compounds in sponge cake led to an increase in its nutritional value and improved shelf life.