Nutritional Content Research Articles

Kandungan Kadar Protein Tempe yang Difortifikasi Coriandrum sativum, Alium sativum, dan Amomum cardamomum

Tempeh is an affordable source of plant-based protein for the community. The fortification of tempeh with coriander (Coriandrum sativum), garlic (Allium sativum), and cardamom (Amomum cardamomum) is important to study because these three spices contain bioactive compounds that potentially increase the protein content and nutritional value of tempeh. This research is necessary to scientifically examine the effect of spice fortification on tempeh protein levels as an effort to develop functional food. The testing method used in this study was the Kjeldahl method referring to SNI 01-2891-1992. Tempeh fortification with coriander showed the most significant increase in protein content, reaching 7.03%, compared to tempeh without spices, garlic, and cardamom, which only increased protein content to 2.74%, 2.92%, and 3.94%, respectively. This is due to the high protein content in coriander, approximately 17-20% per 100 grams of material, which significantly enriches the protein content of tempeh. In contrast, garlic and cardamom have lower protein content, around 6-7% and 9-11% per 100 grams of material, making their contribution to increasing tempeh protein content less significant. This research demonstrates that the use of coriander as a fortification ingredient can be an effective strategy to enhance the nutritional value and protein content of tempeh, making it a more functional and nutritious choice for consumers.

Assistance in agricultural waste fermentation technology in Krueng Kalee Village, Darussalam Sub-District, Aceh Besar [Pendampingan teknologi fermentasi limbah pertanian di Gampong Krueng Kalee Kecamatan Darussalam Aceh Besar

Agricultural waste holds significant potential as a source of animal feed and liquid organic fertilizer through the application of fermentation technology. The types of agricultural waste that can be utilized include water spinach leaves, sweet potato leaves, and spinach leaves. The utilization of these wastes not only adds value but also contributes to enhancing the economic independence of communities. Using waste as animal feed offers a sustainable alternative, especially during dry seasons and planting periods, with the potential for higher nutritional content following the fermentation process. The aim of this community service initiative is to educate the public about the types of agricultural and plantation waste that can be used as animal feed, as well as the risks to be avoided related to the effects of fermented feed. Additionally, the program involves training the community in the application of fermentation technology on rice straw, vegetable waste, and cassava leaves, utilizing microbial starters derived from the rumen of goats and cows that have adapted to cyanide toxins. The methods employed in this initiative include outreach and hands-on practice in the production of fermented feed and liquid organic fertilizer. The results indicate a high level of enthusiasm among community members regarding the dissemination of information on utilizing agricultural waste as materials for fermented feed and liquid organic fertilizer, as well as an increased awareness of the importance of environmental preservation surrounding residential and agricultural areas. In conclusion, this initiative has fostered a commitment from partners to independently implement fermentation processes, along with a hope for the continuation of further community service programs focused on the application of technology to enhance the economic conditions of farmers and livestock farmer.

PEMANFAATAN TEMPE SEBAGAI KOMODITI LOKAL UNTUK PASAR GLOBAL

Tempeh, one of Indonesia's traditional fermented foods, has great potential to become an international culinary commodity because of its high nutritional content and relevance to healthy and sustainable food trends. However, the main problems faced are the use of tempeh which is only processed into household food, lack of product innovation, and packaging that is not attractive for the global market. Small businesses also face problems with a lack of understanding of good marketing strategies. This community service aims to provide business actors and entrepreneurial students with an understanding of the potential of tempeh as a competitive local commodity in the global market. Hygienic production processes, high-quality fermentation methods, creative packaging and digital marketing techniques are taught to participants in this service. The methods used include technical training, live demonstrations and interactive discussions guided by expert speakers in the field of food technology. Participants are also trained to utilize digital platforms such as marketplaces and social media to expand market reach. The results of the service show that business actors are able to understand the importance of production and packaging standards to meet export requirements. Product innovations, such as crispy tempeh and energy balls, received a positive response as diversification that suits global market tastes. Digital-based marketing strategies also provide opportunities to reach global consumers. By overcoming these challenges, tempeh has great potential to compete in international markets as a superior local product in Indonesia.

Biological and Nutritional Applications of Microalgae.

Microalgae are photosynthetic microorganisms that have a rapid growth cycle and carbon fixation ability. They have diverse cellular structures, ranging from prokaryotic cyanobacteria to more complex eukaryotic forms, which enable them to thrive in a variety of environments and support biomass production. They utilize both photosynthesis and heterotrophic pathways, indicating their ecological importance and potential for biotechnological applications. Reproducing primarily through asexual means, microalgae have complex cell cycles that are crucial for their growth and ability to adapt to changing conditions. Additionally, microalgae possess bioactive compounds that make them both nutritious and functional. Thanks to their content of proteins, lipids, carbohydrates, vitamins, and minerals, they play an important role in the development of functional food products, particularly by enhancing nutritional content and product quality. Furthermore, studies have demonstrated that algae and algal bioactive compounds support cardiovascular health, immune function, and gut health, especially in relation to obesity and other metabolic diseases. They also contribute to skin health and cognitive functions, including memory. This review article explores the biological, nutritional, and functional properties of microalgae based on the studies conducted.

Halal Label and Purchase Decisions on Food and Beverage Products: A Case Study in Cipedes Subdistrict Bandung City

<p>This study aims to understand consumer perceptions of halal labels on food and beverage products in Cipedes District, Bandung using qualitative methods. Interviews were conducted with consumers from various backgrounds and analyzed using NVivo software to identify key themes. The results showed that halal labels are considered the main indicator of halalness, quality, and product safety. Words such as halal, belief, religion, safety, and standards dominate the analysis results, confirming the importance of halal labels in building consumer trust. Respondents tend to pay attention to halal labels as the first step before checking other attributes, such as price or nutritional content. Trust in halal certification institutions in the certification process is also a key factor in strengthening consumer perceptions. These findings indicate that halal labels not only function as religious obedience, but also as symbols of quality, safety, and identity. In addition, demographic variables such as age, education, and occupation also influence how consumers interpret halal labels. The results of this study can provide insight for manufacturers to strengthen marketing strategies by emphasizing the credibility of halal certification and its relevance in the social and religious context of consumers.</p>

Forage sources in total mixed rations on rumen fermentation, gut fill, and development of the gastrointestinal tract of dairy calves

The inclusion of forage sources in calf diets is often discussed, and the main point debated is whether the inclusion level, particle size, source, and how forage is offered may impact gut fill and reduce body weight gain, as well as impact gastrointestinal tract development. This study aimed to determine the effects of feeding forage sources with different qualities on rumen fermentation, gut fill, and development of the gastrointestinal tract of dairy calves. Forty-eight Holstein dairy calves were blocked according to sex and body weight (BW) at 28 days of life and randomly assigned to 1 of 4 dietary treatments. Treatments consisted of a no-forage coarsely ground starter (CON) or total mixed rations containing 7.5% on DM basis of Tifton hay of either medium quality (MH) or low quality (LH) or 10% on DM basis of corn silage (CS). The nutritional content, including crude protein, NDF, lignin, and in vitro digestibility, was used as forage quality criteria. During the first 28 days of life, all calves received 3 L of whole milk twice daily, a commercial pelleted starter ad libitum, and no forage. After that, the solid diet was changed to the respective dietary treatments. Rumen samples were taken to determine rumen pH and volatile fatty acid (VFA) proportions. Calves were gradually weaned from 52 to 56 d of age, and 20 calves, 5 per treatment, were harvested two weeks after weaning. The anatomical parts of the gastrointestinal tract were weighed with and without contents, and histological analysis of rumen epithelium was conducted. The CON diet increased total VFA concentration compared to forage diets. The forage diets increased rumen pH, fecal pH, and gut fill. However, regardless of the source, the forage provision did not affect empty body weight. In addition, the forage provision increased the number of papillae in the rumen, but diets did not influence the length and width of papillae. The results suggest that 7.5% of Tifton hay, regardless of the quality, and 10% of corn silage in high-starch mixed diets benefit rumen health and promote greater gut fill without negative effects on final body weight.

Study of Variations in CPO Olein Fractionation Methods on the Yield and Quality of Red Palm Oil

Red palm oil is a palm oil derivative product, where refining is simple without a bleaching process, so it has good nutritional content (carotenoids or as pro-vitamin A, vitamin E, tocopherols and tocotrienols), and also provides health benefits. However, there is no information on processing red palm oil by choosing a better separation method to produce red oil with maximum yield but still good quality. This research was carried out using 2 separation methods, namely centrifugation and sedimentation. The treatments consisted of different temperatures used during the process of homogenizing CPO (3 temperature variations), including P1 = 80℃, P2 = 70℃ P3 = 60℃. This research used a CRD. From the results of the studies, it was concluded that difference in fractionation method and temperature indeed had some effects on the yield and quality of red palm oil. Furthermore, the best yield results during the study were obtained by centrifugation at 80°C temperature The yield was 69% and the quality characteristics were free fatty acid content of 2.78%, water content of 1.61%, DOBI value of 2.03, and beta-carotene content of 423.05 ppm.

Influence of Organic Nutrition Regime on Biochemical and Bioactive Compounds in Strawberry

Background: Strawberries (Fragaria × ananassa) are prized worldwide for their unique flavor highly rich nutritional profile, containing various bioactive compounds with potential health benefits. As consumer demand for organic produce rises, there is growing interest in understanding how organic cultivation practices affect strawberry quality and composition. While organic farming is associated with environmental benefits, its impact on fruit quality and nutritional content remains a subject of ongoing research. Methods: This study advocated the effect of various organic source combinations on biochemical and bioactive compounds in strawberry cv. Flavia. Field trials were carried out over two cultivation seasons (2022-2024) at Lovely Professional University, using different organic inputs including vermicompost, neem cake, biochar, vesicular arbuscular mycorrhiza (VAM), Panchgavya and Amritpani. The experiment employed randomized block design (RBD) including ten treatments and three replicates. Strawberry fruits were assessed for different bioactive compounds such as total soluble solids (TSS), titratable acidity (TA), sugars, vitamin C, total phenolics, flavonoids, anthocyanins and antioxidant capacity. Result: Results showed that a balanced combination of organic amendments at 60% RDF through vermicompost (90 g/m2) + neem cake (45 g/m2) + biochar (800 g/m2) + Panchgavya (50 ml/plant) + VAM (50 ml/plant) (T9) significantly enhanced fruit quality parameters compared to control. T9 exhibited the highest TSS (8.4oBrix), TSS/TA ratio (15.07), total sugars (8.21%), vitamin C (58.03 mg/100 g), total phenolics (268.57 mg GAE/100 g), total flavonoids (187.28 mg QE/100 g), total anthocyanins (50.37 mg/100 g) and total antioxidant capacity (82.99%).

Soaking and Cooking Techniques: A Study on Nutritional Enhancement of Common Beans (Phaseolus vulgaris L.) in Libyan Cuisine

This study investigates the effect of soaking duration, cooking time, and the type of water used on the mineral and nutritional content of common beans (Phaseolus vulgaris L.) available in the Libyan market. Common beans are a significant source of essential minerals, making them a staple food in Libya. The research involved preparing beans through various methods: uncooked (control), unsoaked, boiled in desalinated water, and soaked for 12 hours in four different types of water (distilled, desalinated, artificial river, and well water) before boiling. Samples were measured using a flame atomic absorption spectrophotometer. The results demonstrated that soaking beans significantly reduced cooking time and enhanced the retention of vital minerals. The concentrations of minerals (mg/100 ml) in the cooked beans were as follows: sodium (Na) ranged from 2.8 to 49.3, calcium (Ca) from 8.4 to 20.8, potassium (K) from 189.0 to 742.8, zinc (Zn) from 1.1 to 2.1, barium (Ba) from 159.1 to 300.9, and iron (Fe) from 1.2 to 37.7, depending on the soaking and cooking conditions. Additionally, the type of water used for soaking and cooking influenced the mineral content, with artificial river and well water yielding higher concentrations of beneficial nutrients such as Na ranged from 400 to 628 mg/100 ml and Ca ranged from 50 to 73 mg/100 ml. The measured concentration of heavy metals in the samples is low and falls within the normal range according to the Libyan food specifications. This research contributes to the understanding of how traditional cooking practices can be improved for better health outcomes. The findings highlight the importance of proper soaking and cooking techniques in maximizing the nutritional value of common beans, providing practical recommendations for consumers and food preparers.

Valorisation of Oregano Essential Oil to Improve the Quality of Whey Cheeses

Although whey has long been considered a by-product of no major value, today it is recognized for its rich nutritional content and the ability to add diversity and benefits to the daily diet. Modern technologies and innovations in the field of whey processing allow turning it into a valuable product, providing nutritional benefits and a delicate taste that can be easily integrated into a variety of products. The objective of this research was to obtain an innovative product, a whey cheese with sensory properties and a high nutritional value by incorporating oregano essential oil (Origanum vulgare) in the cheese obtained, the analysis of the product and the evaluation of the preservation effect of oregano essential oil. Three types of whey cheese (’’urda’’cheese) were produced: the control ’’urda’’ cheese with no addition (UM); ’’urda’’ cheese with 0.01% addition of oregano essential oil (UO1); and ’’urda’’cheese with 0.02% addition of oregano essential oil (UO2). Analyses of the finished product concerned fats, acidity, E. coli, the number of yeasts and molds and coagulase-positive staphylococci. The sample with 0.02% oregano essential oil was found to be the most appreciated, followed by the control sample, which took second place, and finally, the sample with 0.01% oregano essential oil. The control sample recorded a greater increase of acidity relative to UO2, which is due to the antimicrobial activity of oregano essential oil. After determining the fat content and the total dry matter, lower values were determined in the sample with added essential oil (0.02%) compared to the control sample. For yeasts and molds, a much more moderate increase is observed in the sample with the addition of 0.02% essential oil.

The Effect of Weed Control at Different Periods on Antioxidant Content of Faba Bean (Vicia faba L.)

Faba bean (Vicia faba L.) is a significant member of the Fabaceae family, known for its high protein content and rich phenolic compounds essential for human nutrition. These phenolic compounds, which belong to the group of secondary metabolites, serve as important dietary components. Secondary metabolites, act as plant defence mechanisms and can fluctuate under stress conditions. Weeds negatively impact the growth of cultivated plants by competing for nutrients and creating a stressful environment. This study evaluated the effects of weeds on the yield and quality parameters of faba bean. Conducted in Sakarya, the research aimed to determine how weed control frequency affects the yield and some secondary metabolites of faba bean. The experiment used a randomized block design with four replications and included four faba bean genotypes: two registered varieties (Eresen-87 and Salkım) and two local populations (Bilecik and Sakarya). Weed control treatments; comprised weedy control, hoeing every 15 days, and hoeing every 30 days. Measured parameters included plant height (cm), number of pods per plant, number of seeds per pod, 1000 seed weight (g), dry seed yield (g), and DPPH radical scavenging activity (%). Data were analyzed using Duncan’s Multiple Range Test with SPSS, revealing statistically significant differences (p<0.05) in all measured parameters. The tallest plants were found in the Salkım×Control plot, while the shortest were in Sakarya×15. The highest number of pods occurred in Sakarya×30, and the lowest in Eresen-87×15. The highest number of seeds per pod was recorded in Bilecik×15, while the lowest was in all treatments of the Salkım variety and the Eresen-87×15 plot. The highest dry seed yield came from Bilecik×15, with the lowest from Eresen-87×30. DPPH activity peaked in Bilecik×Control, indicating significant differences in yield and nutritional content among faba bean genotypes. These findings indicate that different genotypes excel in various agricultural and nutritional characteristics, demonstrating that these differences can play an important role in shaping future production strategies.

Formulation of Moringa Oliefera and Clarias Gariepinus in the Form of Pancake Sedian as an Innovation for Stunting Prevention

The problem of stunting will increase morbidity and mortality if not handled properly, one of the factors causing stunting is poor nutritional intake. Functional food diversification is needed to improve the quality of life of the community. The purpose of this study was to determine the nutritional content and acceptability of pancake formulations combined with moringa leaves and catfish (Energy, Protein, Fat and Iron). This research was conducted from August to September 2024. Methods to determine the nutritional content (energy, protein, fat and iron) using titrimetric, kjehdal, gravimetric methods SM APHA 23rd, 3111 B, 2017 and organoleptic tests either by blind test or hedonic test method to 40 respondents, testing the content of pancakes in the BBLK Quasy experimental laboratory is used to determine the effectiveness of pancake formulations in preventing stunting. Based on the results of the examination of pancake samples using 4 formulas with different amounts of catfish content. The test results in serving 100 g, for formula 1 (FO) catfish content as much as 50 grams, formula 2 (F1) catfish content as much as 100 grams, formula 3 (F3) catfish content as much as 200 grams. Based on the nutritional content analysis of the four catfish and moringa pancake formulations, it can be concluded that the addition of catfish provides a significant increase in protein and iron content, two important components for stunting prevention. Catfish and moringa leaf pancakes can be a practical and high nutritional value functional food alternative for toddlers, especially in efforts to prevent stunting associated with protein and iron deficiency.

TERAPI HERBAL MINUMAN KUNYIT ASAM UNTUK MENURUNKAN INTENSITAS NYERI DISMENORE PADA REMAJA PUTRI DI PONDOK PESANTREN

Dysmenorrhea, or menstrual pain, is a common health problem that is often experienced by adolescent girls, especially those who live in Islamic boarding schools. Herbal therapy based on local wisdom is important to provide intervention to adolescent girls, turmeric and tamarind drinks have emerged as a very promising alternative and are increasingly popular in the community. Through this approach, it is hoped that adolescent girls can gain a better understanding of dysmenorrhea pain management and obtain safe and effective alternative treatments. The method of implementing community service is carried out first with preparation, implementation, and evaluation. The implementation stage is carried out by providing interactive education about dysmenorrhea, the factors that influence it, and the benefits of turmeric and tamarind as a natural alternative, printing step-by-step instructions for making turmeric and tamarind herbal medicine by involving active participant participation, distributing turmeric and tamarind herbal medicine to participants accompanied by an explanation of its benefits and nutritional content, detailed explanation of the correct way to consume it, the right dosage, and the recommended frequency of use and a question and answer session to clarify questions or concerns of participants regarding the use of turmeric and tamarind herbal medicine. The results showed that the intensity of Dysmenorrhea Pain 80% of participants reported decreasing after consuming turmeric and tamarind drinks regularly. The average decrease in pain intensity was 3 points on a pain scale of 0-10. This shows that dysmenorrhea pain can be reduced with turmeric and tamarind herbal drink therapy.

SUBSTITUTION FOR MACKEREL FISH (Scomberomorus commerson) BONE MEAL ON FISH CRACKERS

Fish bones are only considered waste by the community, even though they have good nutritional content, so they can be used as fish bone flour as an ingredient for fish crackers. To ensure the quality characteristics of fish crackers that have been substituted between fish bone flour and tapioca flour in fish crackers. Stages of the mackerel fish bone flour manufacturing process: preparation of raw materials for mackerel fish bones, boiling 1, washing, softening, boiling 2, baking, and flouring. Stages of the cracker processing process are: preparation of raw materials, washing fish, filleting, scraping meat, grinding, substitution of mixing fish bones and dough, forming, steaming, cooling, cutting, drying, baking, then frying. The results of the proximate analysis of fish bones showed water content of 5.77%, ash content of 60.20%, protein content of 11.26%, fat content of 2.58%, calcium content of 29.83%, ALT of 3.90x104 colonies/gram. The water content of the crackers produced ranged from 2.57% to 4.17%, the acid insoluble ash content of 0.05% to 0.41%, the protein content of 2.19% to 5.04%, the calcium content of 0.06% to 4.22%. The results of statistical analysis showed that there was an effect of mackerel fish bone flour substitution on water content, ash content, protein content, and calcium content. The Total Plate Count of crackers in all treatments obtained results <2.5x102 colonies/gram. The selected product in the P3 formulation with a calcium content of 4.22% increased the calcium content by 400%. The best sensory test of the formulation at P3 with 30 panelists on the parameters of appearance, odor, taste, and texture was still acceptable to the panelists.

Replacing yellow maize with Illipe nut (Shorea stenoptera) improves growth performance and meat quality of porker pigs.

The effects of incorporating Illipe nut into the diet of pigs, in replacement of yellow maize, on their growth performance and meat quality was investigated in a 60days feeding trial. Twenty-four male pigs were divided into two treatments and fed diets with 0% (T1) or 15% (T2) Illipe nut inclusion. Feed intake, live weight (LW) and backfat thickness (BFT) were taken and used to calculate average daily feed intake (ADFI), average daily gain (ADG), feed conversion ratio (FCR) and increase in backfat (IBF). At the end of the trial, final LW and BFT were measured. Pigs were then slaughtered and hot carcass weight (HCW), pH45mins, pH24hrs and dressing percentage (DP) were determined. Other analysis, including total moisture, thawing loss (TL), cooking loss (CL) and water holding capacity (WHC), were conducted on pork samples. Nutritional content and fatty acid (FA) composition of pork samples were analyzed, and nutritional indices were calculated. Improvements (P < 0.05) in final LW, ADG, final BFT, IBF and FCR were seen in pigs fed the T2 diet. Additionally, the T2 pork was superior (P < 0.05) in HCW, DP, pH24hrs, TL, CL, total moisture and WHC than T1 pork. The FA composition of T2 pork was also improved, with a higher (P < 0.05) PUFA:SFA ratio, indicating lower SFA and higher PUFA levels than T1 pork. Along with this, T2 pork had lower (P < 0.05) index of atheroginicity (IA) and higher (health promoting index) HPI levels, indicating that the T2 pork is a healthier choice for consumption. These findings indicate that the inclusion of 15% Illipe nut into the diet of porker pigs improved their overall growth performance and meat quality.

ASSESSMENT OF THE QUALITY OF YOGHURT PRODUCED FROM GOAT MILK USING NATURAL AND ARTIFICIAL STARTER CULTURE AS A FUNCTION OF STORAGE TIME

This study assessed the quality of yoghurt produced from goat milk using natural and artificial starter cultures. It determined its physicochemical [total solids, ash, protein, fat, pH, and Lactic Acid Bacteria], antioxidant [total phenolic content, tannin, phosphomolybdate assay, and vitamin C of milk], and mineral composition [calcium, zinc, phosphorus, potassium, and sodium] within 28-day duration of storage. The study revealed that those yoghurts produced from goat milk using natural starter cultures exhibited the highest Total solids TS [13.95 %], Total Ash TAC [0.69 %], Oil [5.3 %], Protein [3.31 %], pH [4.96 %], and Lactic Acid [1.07 %] at day 1. Also, yoghurts produced from natural culture starter exhibited higher phenol [0.125 g/L], phosphomolybdate [0.082 g/L], and Tannin [0.082 g/L]; while the one with artificial starter culture had higher Vitamin C [7.56 g/L] content. The yoghurts produced using natural starters were observed to have the best mineral contents [Phosphorus: 0.234 g/L, Potassium: 1.050 g/L, Sodium: 1.450 g/L, Zinc: 0.101 g/L and Calcium 0.697 g/L]. Yoghurts produced using artificial starter culture showed higher nutritional contents at a storage duration of 28 days. Natural starter culture yoghurt exhibited the best physicochemical properties and mineral composition. While yoghurts from artificial starter culture performed exhibited better storage capability and stability of shelf life. Certain fruits and mostly citrus can be employed to improve the shelf-life of yoghurt samples as well as their nutritional composition.

Proximate, Vitamin and Antinutritional Content of Fresh and Roasted Tympanotonus fuscatus Harvested from Bundu Creek, Rivers State, Nigeria

fuscatus (periwinkle) is an invertebrate of the gastropoda class, dominantly found in brackish waters of tropical and subtropical regions. This study compared the nutritional and anti-nutritional content of T. fuscatus from Bundu Creek, and the impact of processing on its nutritional and anti-nutritional parameters. Fresh and roasted T. fuscatus samples were purchased from fishermen at Bundu Creek Port-Harcourt, Rivers State. Fresh T. fuscatus were deshelled using a clean plier and fleshy portion was collected and washed with distilled water whereas, roasted samples were placed in an oven at 106°C for 2hours. Both samples were homogenized using a preheated mortar and pestle which further proceeded for analysis. Proximate composition, anti-nutrients, minerals and vitamin contents were determined using standard analytical procedures. The percentage proximate composition showed that roasted periwinkles were significantly (p&lt;0.05) higher in protein (58.57±0.29% -13.90±0.03%), lipid (5.50±0.00%- 2.26±0.03%), carbohydrates (11.64±0.09%-5.10±0.03%), ash (10.80±0.06%-5.73±0.03%) and crude fibre content (5.54±0.16%-2.84±0.08%) when compared with fresh samples which had an increased moisture content (7.94±0.04%-70.19±0.05%). The anti-nutritional component saponins was significantly (p&lt;0.05) increased in roasted samples (15.28±0.01%-3.80±0.00%) when compared with fresh samples. There was no measurable trace of Cyanogenic glycosides in both states. The roasting process significantly (p&lt;0.05) reduced the presence of oxalate, phytate and flavonoids. For mineral content, Zinc, Iron, Magnesium and Phosphorus were significantly (p&lt;0.05) higher in roasted samples than Calcium. No significant difference was observed in vitamin content for the fresh and roasted samples. This research has shown that processing generally, helped to amplify the nutritional properties of T. fuscatus.

Growth and Nutritional Content of Pre-sprouted Seedlings of Five Sugarcane Cultivars Inoculated with Azospirillum brasilense Ab-V5, Ab-V6, Ab-V7, and HM053 Strains

Growth and Nutritional Content of Pre-sprouted Seedlings of Five Sugarcane Cultivars Inoculated with Azospirillum brasilense Ab-V5, Ab-V6, Ab-V7, and HM053 Strains

Refractance Window Drying: A New Approach For Producing High-Quality Powdered Dairy Products.

Refractance window drying is an emerging technology that allows the development of new dried foods with an acceptable shelf life from products widely consumed in the world with high nutritional content and health benefits, such as Dairy products. The present study aimed to determine the effect of temperature and product thickness during Refractance window drying in a laboratory scale dryer on the physicochemical properties of whole bovine milk and commercial flavored yogurt, using an optimal design model. The drying temperature range was between 40°C and 80°C, while the evaluated thickness ranged from 1 to 3 mm. Energy consumption, pH, moisture, water activity, color, solubility, hygroscopicity, and protein denaturation were determined by the reconstitution of the powders obtained and employing techniques such as gravimetric method, color analysis, and FTIR. Based on the results obtained the drying temperatures and thicknesses studied did not affect the secondary structure of proteins; the optimal operational conditions were 64.7°C and 0.001 m for whole milk and 63.7°C and 0.001 m for yogurt. These findings suggest that Refractance window drying is a suitable technology for obtaining dried dairy products, particularly for viscous foods such as yogurt.

Peels of Edible Plants as Treasure Trove of Remarkable Nutraceutical Properties: Prospects for Medical Nutrition Therapy

Background: Despite the valuable bioactive compounds and potential health benefits, the peels of various plants, such as mango, pomegranate, yam, banana, red potato, pineapple etc, are commonly discarded. Recent discoveries have highlighted the pharmacological importance of these peels, which could have many therapeutic properties. Objective: This review aims to highlight the importance of edible peels in preventing and managing illnesses. The pharmacological features and nutritional contents of these peels are explored. Method: A comprehensive literature review was conducted, focusing on recent research that investigates the bioactive compounds, nutritional composition, and pharmacological effects of fruit peels. This information was retrieved from databases such as Pubmed, Science Direct, Google Scholar and Research Gate. Results: This review's findings showed that some fruits' peels contain higher levels of phytochemicals, antioxidants, and essential minerals. Recycling plant peels can effectively reduce waste and implement efficient waste management practices. These by-products have been reported to contain abundant bioactive compounds that can be used in diverse industrial applications to enhance health and provide nutritional advantages. Conclusion: The pharmacological properties of edible peels emphasise their importance as natural therapeutic substances and functional foods. This review advocates for incorporating these by-products in dietary guidelines and medicinal therapies. Future research should focus on elucidating the processes by which the bioactive compounds in these peels exert their effects and exploring their potential therapeutic applications. This will help facilitate their integration into diets designed to enhance overall health.