Percent Moisture Research Articles

MICROBIAL PROFILE AND NUTRITIONAL EVALUATION OF BROILER AND DOMESTIC CHICKEN MEAT FROM SELECTED DISTRICTS OF KHYBER PAKHTUNKHWA, PAKISTAN

Poultry meat is considered a favourite meal in Pakistan. It is one of the essential constituents of the human diet daily because it contains protein, vitamins, minerals, and energy. Poultry meat can cause illnesses like food poisoning and typhoid etc. Our study aims to isolate pathogenic microbes and nutritional analysis of different poultry meat samples. Samples of domestic (30) and broilers chicken’s (30) meat were collected from different areas (Swat, Malakand, Mardan, Charsadda and Peshawar) of the market randomly. Selective and differential media were used for bacterial growth. The staining techniques and biochemical test were used to identify the bacteria as gram-negative or positive. Different biochemical tests, like Oxidase, Catalase and Triple Sugar Iron (TSI), were performed for the bacterial identification. Disc diffusion procedure was performed to test a panel of antibiotics belongs to different classes against Gram-positive and Gram-negative bacteria. The nutritional analysis was performed by AOAC method. Salmonella, Escherichia coli, Staphylococcus aureus, Clostridium perferingens, Listiria monocytogenes, Yersinia enterocolitica and Campylobacter jejoni were seven different types of bacteria identified from meat sample. Aspergillus and Penicillium, fungi were identified from broiler chicken meat. From the result of antibiotic sensitivity, the most potent antibiotics found against bacteria were ciprofloxacin and Cefotaxime (54%) respectively, followed by ceftriaxone and Gentamicin (40%), respectively, followed by ceftazidim and Imepenem (19%) while pepracillin and penicillin antibiotic were mostly showed resistant. The result of Nutritional analysis showed that crude protein, crude fats, crude fibers, crude ash and crude moisture in domestic chicken meat ranged from 84.19 to 90.52%, 0.62% to 2.30%, 0.36% to 0.65%, 3.70% to 93% and 1.9% to 3.77% respectively. Similarly, in Broiler chicken meat, the percentage of crude protein, crude fats, crude fibers, crude ash and crude moisture ranged from 75.35% to 86.10%, 4.12% to 7.46%, 0.52% to 0.95%, 4.20% to 6.25%, and 1.92% to 2.78% respectively. The study concludes that domestic chicken meat contained a higher percentage of crude protein and crude moisture than broiler meat while a lower percentage of crude fats, crude fiber and crude ash than those of commercial broilers.

Edible film based on corn zein containing dill extract and essential oil/β-cyclodextrin inclusion complex: Shelf life enhancement of common carp fillet.

The aim of this study was to examine the impacts of corn zein edible film (Z) fortified with dill leaves extract (DE) and encapsulated dill essential oil with β-cyclodextrin (nDEO) on the quality of refrigerated common carp fillet. Gas chromatography/mass spectrometry (GC/MS) analysis showed that the most frequent substances of DEO were apiol (35.1%) and carvone (31.4%), respectively. Designated treatments were as follows: (1) Control (C), (2) Z, (3) Z-DE, (4) Z-DEO, (5) Z-nDEO, (6) Z-DE-DEO, and (7) Z-DE-nDEO. The physicochemical properties (thickness, moisture percent, tensile strength, elongation at break, Young's modulus, color, morphology, functional groups, and thermal resistance) of the activated films significantly improved (p ≤ .05). The total viable counts, lactic acid bacteria, Enterobacteriaceae, and psychrotrophic bacteria significantly decreased in all wrapped fillets compared to the unwrapped ones (p ≤ .05). Throughout storage period, the wrapped fillets exhibited lower changes in pH, thiobarbituric acid reactive substances, and total volatile-based nitrogen values than the unwrapped fillets. According to the sensory findings, incorporating DE and nDEO in the zein films created significantly desirable aroma and flavor in the wrapped samples during storage time (p ≤ .05). Encapsulation of DEO with β-cyclodextrin significantly fortified preservative effects of the films in fish fillets during storage period (p ≤ .05). In conclusion, the designated composite zein edible film containing DE and nDEO can be introduced as an active edible packaging in the shelf life improvement of common carp fillets during cold storage.

Effectiveness of Zink Oxide-Nanoparticles and Ferula Asafetida Extract on Chemical Characteristics of Cryopreserved Meat

The study was conducted in the Department of Food Sciences / College of Agriculture / and the central laboratories / of Tikrit University from 1/11/2021 until 26/1/2022. The study aimed to evaluate the effectiveness of nano-zinc oxide and asafoetida extract on the chemical properties of ground beef preserved in polyethylene bags by refrigeration at 4°C for 14 days. The results of the GC mass examination showed that asafoetida extract contained many active compounds, as it was distinguished by a high percentage of 10.13-octadecadienoic acid, which amounted to 12.0%, and this extract was distinguished by containing varying percentages of Methyl linoleate compounds, octadecadienyloxy 2-9,12-octadecadienyloxy. The results also showed a semi-significant decrease in moisture percentage when treatment T9 for storage periods 1, 7, and 14 days, as on day 14 of storage, it was 70.03% compared to the control treatment T1, which was 71.43%. While there were no significant differences in the percentage of protein, there was a significant decrease in the percentage of free fatty acids, which reached 0.76% on the last day of storage in treatment T9.

Study of the Chemical Structure and Functional Properties of the Isolate of Cress(Lepidium sativum L.) Seed Protein

The study aimed to obtain the protein concentrate, isolated protein and defatted after extraction, isolation, purification and concentration of cress seeds(Lepidium sativum L.), and study these products to know the chemical composition and functional properties. It was noted that the highest percentage of fat was for cress seed flour (16.66%) and the lowest percentage in the protein isolate was 2.60%. It was found that the highest percentage of protein was in the protein isolate, reaching 71%, and that the lowest percentage of protein was in cress seed flour (13%), and the highest percentage of moisture in the protein isolate was 9.76%, and the lowest moisture content in Cress flour was 7.40%, and it was noted that the highest percentage of carbohydrates was for Cress flour 58.66%, and the lowest value was for the protein isolate (13.66%), The highest percentage of ash was for defatted 5.80%, and the lowest percentage of ash was for protein isolate, 2.86%. The mineral elements of cress seed products were studied, and found that the highest value of magnesium was for cress flour, (3.901 mggm-1), while the lowest value for the protein isolate. The highest value of potassium was for Cress flour (60 mggm-1), While the lowest value was for the protein isolate (8.412 mggm-1). while the highest value of zinc was for defatted (0.099mggm-1), while the lowest value for protein isolate was 0.024mggm-1. While the highest value of iron was in Cress flour (0.136 mggm-1), while the lowest value was for isolate protein (0.097 mggm-1). The highest value of calcium in Cress flour (8.496 mggm-1), while the lowest value was for isolate protein (1.137 mggm-1). The highest value of manganese was for defatted (0.346 mggm-1), while the lowest value was for protein isolate (0.047 mggm-1). While the highest value of phosphate was 10,623 mggm-1, while the lowest value was 4.518 mggm-1. The functional properties of the cress seed products were studied, as it was found that the highest water-binding value was for the protein concentrate (9.10 ml water gm-1), Whereas, the lowest value for protein isolate was 5.86 ml water gm-1. While the highest fat binding ability was for the protein isolate 3.20 ml fatgm-1, while the lowest value was for Cress flour. The highest value of the foam was for the protein isolate at PH = 7 (32%), while the lowest value was for Cress flower (15% foam). The highest foam stability at PH 7= 28% for the protein isolate, and the lowest foam stability value was 12.33% for Cress flour. The highest emulsify ability was 72% for protein isolate, while the lowest value was for Cress flour 46%. While the highest emulsifying stability was for isolate protein 42%, and the lowest stability value was for Cress flour 20%.

The investigation of the physical properties of an electrical porcelain insulator manufactured from locally sourced materials

Abstract The work aims to evaluate the effect of temperature and composition on the physical properties of ceramic electrical porcelain insulators, produced from locally sourced materials in Nigeria. The basic raw materials of triaxial porcelain (Kaolin, feldspar, and quartz) were pulverized, milled for 22 h, and sieved using a 200 μm mesh size. The chemical composition and characterization of the raw materials were obtained using X-ray diffraction (XRD) and X-ray fluorescence (XRF) analysis. The mixtures were formulated using sodium silicate as a deflocculant to help produce the ceramic porcelain samples. The green samples were weighed and fired at temperatures of 1200 °C and 1250 °C. The samples were subjected to 1 h of boiling plus 2 h of soaking. The slip casting technique was used in the production of porcelain insulators. The linear shrinkage, water absorbance, apparent porosity, and bulk density were measured and studied as a function of firing temperature. The apparent porosity and water absorption decreased as the firing temperature increased. The bulk density increased gradually from 1200 °C to 1250 °C and the percentage of moisture remained fairly unaffected by the temperature increase. The linear shrinkage was also found to increase as the firing temperature increased. Despite having the same composition, the average physical properties of the locally manufactured insulators revealed that those manufactured at higher temperatures provided a better insulating effect than those manufactured at lower temperatures. In other words, it shows that excellent ceramic porcelain insulators can be manufactured from locally sourced materials using the appropriate composition and firing temperature.

Oral Gastroretentive Film of Lacidipine for the Treatment of Gastroparesis

The research work was aimed to formulate and evaluate gastroretentive mucoadhesive film of calcium channel blocker, Lacidipine for treatment of gastroparesis. Box-Behnken design was used for preparation of optimized formulation using solvent casting method. In this design, different concentrations of mucoadhesive polymers HPMC E15, Eudragit RL100, and Eudragit RS100 were considered as independent variables and its effect on responses like percent drug release, swelling index at 12 h, and folding endurance of the film were examined. Drug and polymer compatibility studies were performed using Fourier transform infrared spectroscopy and differential scanning calorimetry. Optimized formulation was evaluated for organoleptic properties, weight variation, thickness, swelling index, folding endurance, drug content, tensile strength, percent elongation, drug release, and percent moisture loss. The results revealed that the film possessed considerable flexibility and smoothness, and in vitro drug release was found to be 95.22% ± 0.93% at the end of 12 h. Scanning electron microscopy imaging of film displayed smooth, uniform, and porous surface texture. The dissolution followed Higuchi's model and Hixson Crowell model displayed non-Fickian drug release mechanism. Furthermore, the film was incorporated in capsule and the presence of capsule showed no effect on the drug release profile. In addition, no change was observed in the appearance, drug content, swelling index, folding endurance, and drug release upon storage at 25°C ± 2°C and 60% ± 5% relative humidity for 3 months. Collectively, the study revealed that gastroretentive mucoadhesive film of Lacidipine could serve as an effective and alternate site-specific targeted delivery in the management of gastroparesis.

Effect of nano nitrogen, nano zinc and nano copper on certain growth and yield characters of ridge gourd (Luffa acutangula L.) cv. COH 1

The nutrient release rate in nano fertilizers can be controlled as per environmental conditions like soil moisture percentage, temperature fluctuations and soil acidity level to effectively increase the efficiency of nutrients for plant growth. An experiment was conducted during the year 2021 to find out the best combination in nano nitrogen, nano Zn and nano Cu on certain growth and yield characters of ridge gourd (Luffa acutangula L.) cv. COH 1 at Chidambaram,Tamil Nadu, India. The data collected for the growth and yield parameters were put through to analysis of variance for randomized block design (RBD). The treatments were scheduled as follows: T1–100% RDF, T2- 50% RD-N+100% RD-P+100% RD-K+nano N, T3–25% RD-N+100% RD-P+100% RD-K+nano N,T4–T2+nano Zn (a)+nano Cu (a), T5–T2+nano Zn (b)+nano Cu (a), T6–T2+nano Zn (a)+nano Cu (b), T7–T2+nano Zn (b)+nano Cu (b), T8–T3+nano Zn (a)+nano Cu (a), T9–T3+nano Zn (a)+nano Cu (a), T10–T3+ nano Zn (a)+nano Cu (b) and T11–T3+nano Zn (b)+nano Cu (b). The results generated from the experiment were statistically significant (P≥0.05) for all the growth and yield characters recorded. The combination of 50% RDF with nano nitrogen @ 2.5 ml, nano zinc @ 4 ml and nano copper @ 4 ml was observed to be significantly superior over other treatments. It recorded profuse growth and yield in respect of maximum vine length (9.69 m), number of primary branches (7.87/vine), number of leaves (251.65/vine), number of fruits (26.60/plant), fruit length (52.36 cm) and fruit weight (472.74 g) were found significantly superior over all the other treatments. This study identified that the combined application of 50% RDF along with nano nitrogen, nano zinc and nano copper had significant influence on certain growth and yield characters on ridge gourd.

Assessment of the Nutritional Quality and Fungal Contamination of Commercial Poultry Feed and Raw Materials Available in Gazipur and Mymensingh District of Bangladesh

The study was conducted to evaluate the nutrient content and fungal contamination of commercial poultry feeds and raw materials available in Gazipur and Mymensingh districts of Bangladesh. A total of 67 commercial poultry feed (broiler and layer) and raw materials were collected from different poultry farms, dealers and shops. They feed samples and raw materials were then analyzed in terms of DM (Dry matter), CP (crude protein), EE (ether extract), ash and calcium concentration. Crude protein is the main constituent and is found in the range of 20-22.5% and 15.3-19.5% for broiler and layer feeds, respectively. Moisture content ranged between 9.7-11.2% in both broiler and layer feed indicating good storage condition. Other nutrients such as crude fat and crude fiber content in broiler and layer feed were 3.6-6.9% and 3.0-5.8%, respectively. Layer feed contains a higher amount of calcium (3.1-4.6%) and total ash (8.3-13.3%) than the broiler feed. The moisture percentage of raw materials was below the recommended value. About 40-60% crude protein was found in protein-rich feed ingredients and other nutrients such as crude fat (17.2-19.1%) and crude fiber (9.9-13.1%) were higher in energy-rich ingredients. On the other hand, fungal contamination in broiler and layer feed, and raw materials was found in about 28.5%, 30.0% and 46.0%, respectively. The proximate composition and fungal contamination of poultry feed and raw materials were varied due to environment, processing method, storage condition and adulteration, etc. In conclusion, findings of the nutrient content and fungal contamination of commercial poultry feed and raw materials will help the feed mill owners and commercial poultry farmers to prepare quality feed and to formulate quality poultry ration.

Analysis of the agroindustry processing of wet and dry arabic coffee, in the western region of Honduras

This research arose from the academy, with the purpose of making scientific contributions to the country's coffee sector, and determining the yield of processed coffee by studying yields, in two compact ecological milling centers in Honduras, in Matazano, Pinabetal, Talgua Lempira and El Pinal, San Juan de Opoa,,Copán. In addition, to know the volume and/or measure when receiving cherry or grape coffee, and in order to produce coffee that has a moisture percentage between (11 - 12) %. Obtaining the following results for a dry parchment coffee, samples from a standard plant < 900 masl 19% yield, Composition of the High Grown coffee bean "900-1200 masl" with 21% and Composition of the Stricty High Grown coffee bean > 1200 masl, averaging for all altitudinal floors of 21% CPS, yields for producer gold yield averages of 18% for standard plant, High Grown coffee 18% and Strictly High Grown coffee 19%. Respectively for gold exportable according to cupping laboratory analysis 15% average weight in the three different altitudinal floors. Likewise, the samples of the different altitudinal floors were sensory evaluated, with the purpose of determining the quality of the coffee, finding scores of 82.5% in the standard central coffee, 84.5% in High Grown coffee and 89.5% Stricty High Grown coffee, likewise in accordance with a systematization process found in the compact ecological process, the document characterized wet and dry processing throughout the coffee supply chain. Finally, in the measurement of the yields of the green bean, it was determined by analysis of variance and Duncan's separation test that there are significant differences between the three types of altitudinal floors (masl) evaluated, and each evaluated height has different yields of dry where a directly proportional relationship between height and coffee weight yield is denoted.

Analysis of the agroindustry processing of wet and dry arabic coffee, in the western region of honduras

This research arose from the academy, with the purpose of making scientific contributions to the country's coffee sector, and determining the yield of processed coffee by studying yields, in two compact ecological milling centers in Honduras, in Matazano, Pinabetal, Talgua Lempira and El Pinal, San Juan de Opoa,,Copán. In addition, to know the volume and/or measure when receiving cherry or grape coffee, and in order to produce coffee that has a moisture percentage between (11 - 12) %. Obtaining the following results for a dry parchment coffee, samples from a standard plant < 900 masl 19% yield, Composition of the High Grown coffee bean "900-1200 masl" with 21% and Composition of the Stricty High Grown coffee bean > 1200 masl, averaging for all altitudinal floors of 21% CPS, yields for producer gold yield averages of 18% for standard plant, High Grown coffee 18% and Strictly High Grown coffee 19%. Respectively for gold exportable according to cupping laboratory analysis 15% average weight in the three different altitudinal floors. Likewise, the samples of the different altitudinal floors were sensory evaluated, with the purpose of determining the quality of the coffee, finding scores of 82.5% in the standard central coffee, 84.5% in High Grown coffee and 89.5% Stricty High Grown coffee, likewise in accordance with a systematization process found in the compact ecological process, the document characterized wet and dry processing throughout the coffee supply chain. Finally, in the measurement of the yields of the green bean, it was determined by analysis of variance and Duncan's separation test that there are significant differences between the three types of altitudinal floors (masl) evaluated, and each evaluated height has different yields of dry where a directly proportional relationship between height and coffee weight yield is denoted.

Development and Characterization of Pullulan-Based Orodispersible Films of Iron.

Iron deficiency is the principal cause of nutritional anemia and it constitutes a major health problem, especially during pregnancy. Despite the availability of various non-invasive traditional oral dosage forms such as tablets, capsules, and liquid preparations of iron, they are hard to consume for special populations such as pregnant women, pediatric, and geriatric patients with dysphagia and vomiting tendency. The objective of the present study was to develop and characterize pullulan-based iron-loaded orodispersible films (i-ODFs). Microparticles of iron were formulated by a microencapsulation technique, to mask the bitter taste of iron, and ODFs were fabricated by a modified solvent casting method. Morphological characteristics of the microparticles were identified by optical microscopy and the percentage of iron loading was evaluated by inductively coupled plasma optical emission spectroscopy (ICP-OES). The fabricated i-ODFs were evaluated for their morphology by scanning electron microscopy. Other parameters including thickness, folding endurance, tensile strength, weight variation, disintegration time, percentage moisture loss, surface pH, and in vivo animal safety were evaluated. Lastly, stability studies were carried out at a temperature of 25 °C/60% RH. The results of the study confirmed that pullulan-based i-ODFs had good physicochemical properties, excellent disintegration time, and optimal stability at specified storage conditions. Most importantly, the i-ODFs were free from irritation when administered to the tongue as confirmed by the hamster cheek pouch model and surface pH determination. Collectively, the present study suggests that the film-forming agent, pullulan, could be successfully employed on a lab scale to formulate orodispersible films of iron. In addition, i-ODFs can be processed easily on a large scale for commercial use.

Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts

Yogurt is one of the world's most widely consumed dairy products and can be produced from different types of milk. The present research aimed to compare the effects of utilizing whole raw milk from cattle viz. cows, buffaloes, sheep, and goats in four different milk-type yogurts, T1- cow’s milk (CM), T2- buffalo’s milk (BM), T3- sheep’s milk (SM), and T4- goat’s milk (GM) on their physicochemical, texture, rheological, and sensory qualities. The physiochemical testing included estimating pH, the percentages of moisture, fat, protein, ash, and total acidity, and the sensory assessment of the yogurt. The rheological tests also included the viscosity test, spontaneous whey separation, water-holding capacity, firmness, cohesiveness, and springiness. The results showed that T2- BM yogurt and T3- SM yogurt excelled in the percentage of fat, protein, lactose, and ash, where the ratio (4.35, 8.4, 4.70, 0.8) (5.55, 7.45, 4.80, 1.1) was for each of T2- BM yogurt and T3- SM yogurt respectively. The rheological properties were the spontaneous whey separation for each of T1-CM, T2-BM, T3-SM, T4-GM yogurt were 4.1, 2.2, 2.1 and 5.3, respectively, while the water holding capacity was 55, 60, 71 and 53 and the viscosity was 7000, 8900, 6700 and 1510 respectively. The results of the texture properties were 126.2, 199.5, 176.3, and 38.9 for firmness, while the cohesiveness values were 0.41, 0.63, 0.65, and 0.4, respectively. Finally, T2-BM and T3-SM yogurt excelled in the value obtained for sensory evaluation. The importance of the present study lies in the fact that milk with a high percentage of total solids gives good-quality yogurt.

Study of the influence of excipients on the technological parameters of raw materials and the stability of the active substance in the process of manufacturing a solid dosage form

A theoretical study of approaches to solving problems related to the uniformity of the mixture for tableting and the stability of the active substance was carried out. A study of data on the influence of excipients on the properties of the mixture for granulation was carried out. As a result of reference to literary sources, works were found that consider the relationship between the composition, fluidity of the mixture, and mixing time. In addition, work in the field of stability of substances, which is associated with the excipients used, is considered. As a result of the review, various options for influencing the technological characteristics of the mixture, such as dissolution, flowability, segregation, are shown. Observing the relationship between process parameters helps to understand the dependence of quality control parameters on them. Thus, for example, the homogeneity of dosing is highly dependent on segregation and, accordingly, on the fluidity of the mixture. Excipients also have an effect on the stability of the active substance. They should be inert to it, but with the help of excipients it is possible to regulate the required pH level, the percentage of moisture. In some cases, excipients reversibly bind to the active substance to reduce degradation. In conclusion, it was concluded that in the course of developing the technological composition of a solid dosage form, it is necessary to take into account the influence of excipients. When developing the composition, it is possible to select the optimal combination of excipients, which will improve the technological parameters of the mixture, the quality and shelf life of the medicinal product. For the production of generic drugs, this issue is most relevant, since the development of the composition of the drug requires the repetition of the characteristics of the original drug. In this case, it is possible to use an alternative placebo composition, which allows to increase the economic efficiency of production.

Development and Evaluation of Fast Dissolving Oral Films of Mefenamic Acid for the Management of Fever

Abstract: The marketed formulations of Mefenamic Acid (MA) used for the treatment of fever in the paediatric population are reported to have several drawbacks. This study aimed to develop and evaluate the mefenamic acid–loaded oral dispersible films which may be a better alternative than the existing formulations. The solubility of mefenamic acid was enhanced by forming inclusion complexes with β cyclodextrin. The best ratio for the mefenamic acid-β cyclodextrin inclusion complex, 1:0.5 was selected based on the drug content and in vitro drug release. Fourier transform Infrared spectroscopy and scanning electron microscopy analysis was performed on the complex. The oral dispersible films were developed by solvent casting method and evaluated for parameters such as average weight, thickness, pH, folding endurance, percentage moisture uptake and loss, drug content, in vitro disintegration time and drug release. The statistical analysis of the data suggested that oral dispersible films with 4% w/v of crospovidone (coded P3) as the best. Drug content (95.46±0.93%), disintegration time (28.6±2.0 s), cumulative percentage drug release (97.41±0.68% in 180 s), and all other investigated parameters of P3 were well within the acceptable limit. The in vitro dissolution profile of P3 showed no significant difference from the marketed mefenamic acid suspension and has a good stability profile at in-house testing conditions. The data obtained from this investigation revealed that mefenamic acid oral dispersible films could act as an excellent alternative to existing marketed paediatric formulations. Keywords: Oral dispersible films, Mefenamic acid, β Cyclodextrin, Paediatric, Kneading method, Solvent casting.

Morpho-metric Analysis of Leaf and Fruit of Selected Mulberry Accessions: A Preliminary Measure for Diversity Analysis

Morus spp. exhibits wide variation in leaf morphology among different species and accessions within the same species. Some of the important silent morphological characteristics pertaining to mulberry leaf and fruit have been selected for the current study. Among all the ten selected genotypes ovate leaf shape was recorded to be the most common ones. Maximum leaf size of leaf was recorded in case of genotype S-1635 as 187cm and minimum in case of Kanva-2 as 28cm. Most of the genotypes were recorded with serrated to parted margins except C-4 with parted margin and smooth leaf texture with exceptions of coarse leaf in C-4, Chinese white and C-2038. Two most common types of leaf apex have been recorded as acuminate and acute with cordate, hastate and truncate leaf base. Maximum leaf length was recorded in S-1635 as 17 cm followed by Chakmajra as 15 cm and S-13 as 14 cm and 7 cm was recorded in C-4 and Kanva-2 and maximum in S-1635 as 11cm followed by S-13 and chakmajra as 8 cm and least in G-4 and Kanva-2 as 4 cm. Similarly maximum actual leaf area was recorded in genotype S-1635 as 71 cm2 and minimum in genotype C-2038 as 19.5 cm2. Fresh and dry weight of the leaf was recorded to be maximum in S-1635 as 11.4 g and minimum in Kanva-2 as 3.5 g and V-1 as 5.2 g respectively. In addition to fresh and dry leaf weight, moisture percentage and moisture retention capacity was recorded to be maximum of 72.4% in C-4 and minimum of 54.26% in S-1635 and maximum moisture retention capacity of 64% was recorded for G-4 genotype and minimum of 50% in C-2038. Maximum stomatal frequency was observed to be highest of 156 mm2 was recorded in S-1635 and least in Chinese white as 84 mm2 and stomatal index of 16% in V-1 and least in genotype S-13 as 11.1% and Cystolyth frequency was observed to be highest S-13 as 52% and minimum in genotype C-2038 as 24%. Thus, the current study could be used by plant breeders for genetic characterization and evaluation of different genotypes.

Influence of carob flour ingredients on wheat-based systems

Carob flour and its main constituents have been shown to possess nutritional benefits and might be considered as low-cost competitor to other food ingredients in enriched food products.In this study, we performed a DSC characterization of the thermal properties of carob flour and derived fractions (carob protein fraction and locust bean gum) at various moisture percentages, aiming at understanding their behaviour in more complex matrices. Furthermore, wheat/carob ingredient blends were investigated at different moisture content and components ratios to asses and dissect the interplay between carob and wheat flour macromolecules following their thermal transitions.The results indicated that only the carob protein fraction is adequate as ingredient for enriched wheat-based baking products since it does not significantly influence the water partition between the starchy and protein phases. Such a prediction was confirmed by technological trials, i.e., by preparing and comparing reference wheat loafs and ones enriched with 5% w/w of carob protein.

Mass‐Independent Moisture Percentage Measurements of Flour Using Amplitude Attenuation and Phase Shift Correlation

We performed mass‐independent moisture percentage measurements of flour by using a resonant cavity at 3.9 GHz. The method evaluated the straight line slope that linearly approximates the relationship between the amplitude attenuation and phase shift at a specific frequency for multiple masses of sample. Fifty types of flour with moisture percentage ranging from 9.3% to 17.4% and mass up to 0.3 g were used in this experiment. The standard error of the estimation of the calibration curve for the moisture percentage was 0.42%, which was approximately half of that of the conventional method. © 2023 Institute of Electrical Engineers of Japan. Published by Wiley Periodicals LLC.

Formulasi dan Evaluasi Gel Pelembap Ekstrak Mesokarp Semangka [Citrullus lanatus (Thunb.) Matsum. & Nakai] sebagai Antioksidan

Dry skin is the most common skin problem, so moisturizers are used to prevent it. White skin (mesocarp) of watermelon [Citrullus lanatus (Thunb.) Matsum. & Nakai] (MW) has the potential to be formulated into a moisturizing gel preparation since it contains vitamins and citrulline which also possess antioxidant activity. This study aimed to formulate a moisturizing gel preparation from MW extract as an antioxidant. MW was extracted by maceration using 70% ethanol and formulated into moisturizing gel preparation at concentrations of 5% (F1), 10% (F2), and 15% (F3). Gel preparations were evaluated physically, and determined their moisture content and antioxidant activity. MW extract was a brown color with 25.02% yield. The evaluation results showed that all formulations met the standard parameters of good gel preparations including organoleptic, homogeneity, spread-ability, adhesion, pH, and viscosity, and did not irritate the skin. The skin moisture after application of F1, F2, and F3 respectively were 29.49%; 36.63%; and 43.48%. IC50 values for F1, F2, and F3 respectively were 156.42; 149.24, and 138.05 µg/mL. The moisturizing gel preparation from MW extract met all the standard parameters of good gel preparation, could increase the percentage of skin moisture, and had moderate antioxidant activity.

Phytochemical, Nutritional and Trace Element of Some Solanum (Garden Egg)

Vegetables and fruits form some of the most important components of daily nutrition owing to their high mineral and vitamin contents which are essential for a balanced diet. This research work was carried out on the phytochemicals, proximate and trace element content of three varieties of garden egg which are Solanum melongena (S. melongena), Solanum aethiopicum (S. aethiopicum) and Solanum macrocarpon (S. macrocarpon). The egg plants were extracted and their phytochemical, proximate and trace element content carried out using standard procedures. The result showed that carbohydrates, flavonoids, terpenoids, steroids, anthraquinones, phenols, tannins and proteins were present in the three varieties of the eggplant. Saponin was only observed in S. aethiopicum but not in the other two varieties, while alkaloids were observed to be present in only S. macrocarpon. Cardiac glycosides, anthocyanin and phlobatanins were completely absent in the three varieties. The proximate composition showed that S. melongena contained percentage moisture content (52.23%), ash (23.10%), fibre (3.16%), fat (6.02%), protein (2.38%), carbohydrate (12.05%) while S. aethiopicum contained percentage moisture (59.05%), ash (17.49%), fibre (1.69%), fat (8.05%), protein (2.49%), carbohydrate (11.84%) and S. macrocarpon contained percentage moisture (57.68%), ash (22.71%), fibre (2.05%), fat (5.04%), protein (2.56%) and carbohydrate (10.40%). The trace element content for S. melongena showed magnesium (279.57), calcium (106.80), zinc (4.77), copper (0.88), iron (57.45), manganese (5.53) in parts per million (ppm) while S. aethiopicum contained Mg (258.16), Ca (76.29), Zn (5.55), Cu (1.18), Fe (49.49), Mn (5.43) in (ppm) and S. macrocarpon contained Mg (280.5), Ca (84.95), Zn (3.98), Cu (0.29), Fe (41.49) and Mn (3.44) in (ppm). The findings showed that the three eggplant varieties will serve as a good nutritional diet while S. melongena will supply more trace elements (Fe, Ca, and Mn) and total ash, fibre and carbohydrates. S. aethiopicum has alkaloids and more terpenoids and steroids and hence, will serve as a good medicinal component.

Residence Time Distribution Analysis of Drip-Irrigated Beds—The Effect of Material and Fluid Properties with Implications for Heap Leaching Practice

The quantitative effect of particle shape, porosity, wettability, particle size, and solution viscosity on the residence time distribution (RTD) profiles of non-reactive, steady-state, drip-irrigated ore beds characteristic of heap leaching systems is presented. Results were obtained using step-up tracer tests and allowed for the analysis of preferential flow behaviour within the systems. The key findings were as follows. Increased particle sphericity enhanced channelling in beds of smaller particles, but not for larger particle sizes. Higher particle wettability caused greater liquid dispersion during both initial wetting studies and at steady-state fluid flux. Higher porosity levels and the inclusion of fines in mixed sized beds resulted in longer average solute residence times, higher liquid hold-up, longer solution and tracer breakthrough times, and increases in drain-down moisture percentages. Increasing the irrigation fluid’s viscosity, reflective of the increase in ionic concentrations in leach solutions, reduced both the solution and tracer breakthrough times and increased dispersion with signs of more discontinuous or isolated fluid volumes at steady-state. These results highlighted the importance of the inclusion of fines in agglomerated beds to improve uniform wetting especially those with low to moderate particle porosities (<2.5 m2/g specific surface area). The viscosity results suggest that there may be changes in preferential flow extent, due to variations in viscosity owing to the increasing sulphate concentration within the liquid phase in heaps and with time.