Traditional Food Preparation Research Articles

Quantitation of Usnic acid from three Usnea species, its commercial formulations Using High-Performance Thin-Layer Chromatography-Mass Spectrometry (HPTLC-MS) and their metabolite profiling using UPLC-QTof-MSE.

The genus Usnea (Parmeliaceae; lichenized Ascomycetes) is pale grayish-green fruticose lichens which grow as leafless mini-shrubs and comprise about 360 species. Most of the Usnea species are edible and is utilized in preparation of traditional foods as well as in medicines to combat wide range of ailments. The goal of this work was to quantify usnic acid in three Usnea spp. [Usnea ghattensis (UG), Usnea orientalis (UO) and Usnea undulata (UU)] using HPTLC-MS and chemical profiling of acetone extracts using UPLC-QTof-MSE resulted in the identification of sixteen compounds based on their MS/MS fragmentation patterns. Hyphenated techniques, HPTLC-MS and UPLC-QTof-MSE have been proposed to quantify usnic acid and analysis of metabolites in the crude extracts qualitatively. This method allowed tentative characterization of metabolites from Usnea spp. The quantification study showed the excellent linearity of the usnic acid at 0.25-1 µg/band with a correlation coefficient r 2>0.99, and LOD, LOQ was found to be 51.7 and 156.6 ng/band, respectively. Further, UPLC-QTof-MSE analysis of crude extract led identification of lichen substances through their exact molecular masses and MS/MS fragmentation studies. The present study summarizes HPTLC method for quantification of usnic acid in three different Usnea spp. Along with two herbal formulations containing Usnea spp. as the ingredient and developed method was validated as per the ICH guidelines and further UPLC-QTof-MSE analysis provides characterization of the sixteen different secondary metabolites based on their mass fragmentation studies. Rapid HPTLC method for quantification of usnic acid in three different Usnea spp. along with two herbal formulations and metabolite profiling using UPLC-QTof-MSE.

A Review on Ethnic Manipuri Cuisine of Northeast India: A Description of its Traditional Ingredients, Therapeutic Potential and Food Preparation Techniques

A Review on Ethnic Manipuri Cuisine of Northeast India: A Description of its Traditional Ingredients, Therapeutic Potential and Food Preparation Techniques

Three feet under: hāngī and the contemporary adaptation of indigenous culinary techniques

ABSTRACT The sharing of familiar foods is but one of the ways a cultural group identifies itself. But what happens if that cultural group begins to lose touch with, or control of, its food traditions? Worldwide, professional chefs are embracing traditional indigenous cookery techniques and ingredients in their search for national culinary identity. In doing so, the line between ownership and appropriation is becoming an increasingly fine one. Within today’s Māori society, the hāngī is one of the few remaining traditional food preparation techniques still in regular use. Yet the use of its traditional earth oven form is growing more infrequent as less labor-intensive variations grow in popularity and as the technique becomes increasingly incorporated into commercial hospitality practice. Drawing on research that explores the knowledge and personal experiences of seven hāngī practitioners, this paper examines the cultural significance of the hāngī as a traditional indigenous food preparation technique. As the hāngī increasingly crosses over into the commercial realm it questions the fine line between cookery technique and indigenous culinary property as it asks just what makes a hāngī a hāngī?

Bioactive Aqueous Fraction of Edible Trigonella foenum‐graecum, Piper betel, and Lagenaria siceraria Homogenate Downregulate the Inflammatory Mediators: In‐silico and In‐vitro Appraisal

AbstractTraditional nutraceutical therapy is a promising approach in the management of inflammatory disorders. Fenugreek, bottle gourd, and betel leaf are rich sources of polyphenolic secondary metabolites. They are abundantly found in the Indian subcontinent for the preparation of healthy traditional functional food. Traditional evidence recommended that these herbs could control inflammation. The study was conducted with those herbs to validate their protective role against inflammatory mediators of arthritis and asthma through in‐silico and in‐vitro models. Phytochemical tests revealed the presence of flavonoids, amino acids, polyphenols, and saponins. Molecular docking was performed against six potential inflammatory bio‐marker proteins, like, LOX‐5, 15‐LOX, PLA2, IL‐6, TNFR1 & TNF‐α with the phyto‐marker compounds of test herbs and found satisfactory binding scores against inflammatory bio‐markers. Extended studies with Fenugreek and betel leaf aqueous fractions showcased 87 % and 91 % inhibition of protein denaturation at 200 μg/ml. Bottle‐gourd and betel‐leaf demonstrated 96 % and 98 % inhibition against 15‐Lipoxygenase at 100 μg/ml. TNF‐α and IL‐6 were dropped significantly by 49 % and 36 % upon treatment of betel leaf at 200 μg/ml from the LPS‐stimulated PBMC cultured cells. Findings may recommend the development of commercial anti‐inflammatory polyherbal phytopharmaceuticals for controlling polyarthritis and inflammatory complications subject to preclinical in‐vivo and clinical investigation.

Plant Materials for the Production of Functional Foods for Weight Management and Obesity Prevention

Abstract: Obesity is a serious problem in the modern world and is considered a risk factor in the development of many human diseases. : Consumption of low-calorie, low-fat diets, together with increased physical activity and a healthy lifestyle, contribute a lot to the fight against obesity. Meanwhile, functional foods with a reduced calorie content and enriched with substances useful for the human body may play a role as additional helpers in weight management. In this review, general suggestions for the elaboration of foods with plant-origin functional ingredients for weight management, which help the human body with obesity prevention, based on human clinical trials, are proposed. : Including new ingredients of plant-origin for the preparation of traditional foods helps to have a balanced diet and may contribute to weight management and obesity prevention.

Bishakh Important Hoi (Trust Is Important)

Men have never been absent from the arena of food preparation, although their participation has been primarily in the public sphere rather than the private domestic space. Men have also been involved in the preparation of traditional sweets and snacks in sweet shops and street stalls. On the other hand, women’s association with food preparation, especially traditional food preparation inside the household, still dominates the popular imagination in regions like South Asia. In Assam (India), pithas are an emblematic food item in the “Assamese” cultural landscape that is popularly perceived to be prepared by women. However, my ethnographic experience suggests that pitha preparation and sale can be studied in relation to performance of masculinities when it comes to the public urban space of Guwahati (Assam). As men have entered the public spaces as pitha sellers and to a large extent prepare it themselves, it was observed that bishakh (trust) is a crucial part of the diverse performance of masculinities and “Assameseness.” The perceptions, negotiations, and enactment with the concept of trust is a pivotal aspect of men entering an otherwise popularly imagined feminized zone of pitha preparation. It is important to attract buyers, wherein the ideal image remains that of a woman preparing traditional food using her manual labor. Further, this article argues that bishakh, which is significant in infusing “Assameseness” in buying and selling pithas, can also be understood at the cusp of contemporary regional politics in Assam, class markers, caste hierarchy, and religious indicators along with gender performance.

Antibacterial Test of Kedondong Hutan Leaf (Spondias pinnata) Against Salmonella typhi

Kedondong hutan (Spondias pinnata) is a plant belonging to the Anacardiaceae family, plant that grows a lot in the Sulawesi area, one of which is in the Poso area, Central Sulawesi. The surrounding community uses this plant as a traditional food preparation which is often called the "Arogo Onco" by the community. Kedondong hutan contains active compounds that have the potential as antibacterial, namely flavonoids, saponins and tannins. The purpose of this study was to determine the potential of forest kedondong leaves in inhibiting the growth of Salmonella typhi bacteria. The extraction process was done the decoctation method using aquadest and while the antibacterial test was done using the diffusion method against three bacterial strains namely Salmonella typhi BPE 127.1 MC, BPE 122.4 CCA and NCTC 786. The results showed that the leaf extract of kedondong hutan (Spondias pinnata) contained flavonoids, saponins and tannins with the results of the analysis of total flavonoids 1514,9 mgQE/g, saponins 0.613% and tannins 8,94 mgTA/g. The results of the antibacterial test showed the greatest inhibitory power at a concentration of 100%. Salmonella typhi BPE 127.1 MC, BPE 122.4 CCA, NCTC 786, was the inhibition zone 17.67±0.58 mm, 15.67±0.58 mm and 20.33±0.58 mm were included in the category of strong inhibition zone.

DNA barcoding for the identification and authentication of medicinal deer (Cervus sp.) products in China.

Deer products from sika deer (Cervus nippon) and red deer (C. elaphus) are considered genuine and used for Traditional Chinese Medicine (TCM) materials in China. Deer has a very high economic and ornamental value, resulting in the formation of a characteristic deer industry in the prescription preparation of traditional Chinese medicine, health food, cosmetics, and other areas of development and utilization. Due to the high demand for deer products, the products are expensive and have limited production, but the legal use of deer is limited to only two species of sika deer and red deer; other wild deer are prohibited from hunting, so there are numerous cases of mixing and adulteration of counterfeit products and so on. There have been many reports that other animal (pig, cow, sheep, etc.) tissues or organs are often used for adulteration and confusion, resulting in poor efficacy of deer traditional medicine and trade fraud in deer products. To authenticate the deer products in a rapid and effective manner, the analysis used 22 deer products (antler, meat, bone, fetus, penis, tail, skin, and wool) that were in the form of blind samples. Total DNA extraction using a modified protocol successfully yielded DNA from the blind samples that was useful for PCR. Three candidate DNA barcoding loci, cox1, Cyt b, and rrn12, were evaluated for their discrimination strength through BLAST and phylogenetic clustering analyses. For the BLAST analysis, the 22 blind samples obtained 100% match identity across the three gene loci tested. It was revealed that 12 blind samples were correctly labeled for their species of origin, while three blind samples that were thought to originate from red deer were identified as C. nippon, and seven blind samples that were thought to originate from sika deer were identified as C. elaphus, Dama dama, and Rangifer tarandus. DNA barcoding analysis showed that all three gene loci were able to distinguish the two Cervus species and to identify the presence of adulterant species. The DNA barcoding technique was able to provide a useful and sensitive approach in identifying the species of origin in deer products.

Exploring the Utilization of Fungi in Indonesian Traditional Foods: A review

This review focus on examining the significant role of fungi in Indonesian traditional cuisine. It explores how molds, specifically Rhizopus sp. and Aspergillus sp., contribute to the fermentation, preservation, and flavour enhancement of typical Indonesian dishes like tempeh, Oncom, and tape. Beyond their culinary utility, this study delves into the cultural importance of mold-based food traditions, tracing their historical origins and continued prevalence in Indonesian households. Furthermore, the review discusses the nutritional and potential health benefits associated with mold-fermented foods within the Indonesian dietary context. It also addresses the challenges and future prospects of utilizing mold microorganisms in traditional food preparation, highlighting opportunities for ongoing research and innovation. This analysis underscores the enduring and intricate relationship between fungi and Indonesian food, showcasing their influence on the nation's culinary heritage and identity.

The Benefits of Processed Purple Sweet Potato (Ipomoea batatas L. poir) in Increasing Nutritional Intake

Purple sweet potato is a vine that grows a lot in Indonesia and is used in various local food preparations because it contains high nutrients. Objective: to review the benefits of various processed foods from purple sweet potatoes in increasing nutritional intake. Method: a literature review of published articles from Science Direct, PubMed, Neliti, and Google Scholar, with 25 shortlisted articles. Purple sweet potatoes contain nutrients that can replenish daily energy sources such as carbohydrates, fats, and proteins. Other ingredients include high anthocyanins, fiber, vitamins A, B12, and C, and minerals; Ca, Fe, Mg, K, and Zn. Purple sweet potatoes are used for traditional and modern food preparations. Some of these processed foods are biscuits, sponges, brownies, snack bars, fit bars, noodles, waffles, flaky cracers, pasta, croquettes, and MP-ASI. Conclusion: the benefits of processed purple sweet potato foods in various forms contribute to adequate nutritional intake, the importance of a good processing process, because the heat process will affect its nutritional content.

A Review on Bioactive Compounds, Ethnomedicinal Importance and Pharmacological Activities of Talinum triangulare (Jacq.) Willd.

Talinum triangulare (Jacq.) Willd. is a traditional leafy vegetable used by tribal communities for ethnomedicinal and ethnoculinary preparations. This article reviews the current knowledge of its multiple uses, including pharmacological activities and nutritional composition. The literature survey shows that it has been traditionally useful in the treatment of several diseases, such as anaemia, diabetes, measles, and ulcers and the preparation of various traditional foods. Analysis of the literature on its phytochemicals shows its richness in bioactive compounds. Further, research also shows that this plant has antidiabetic, antiobesity, antitumor, antiulcer, hepatoprotective, and neuroprotective activities besides anti-inflammatory and antioxidant properties. Nutrient analysis of the plant reveals the presence of Ca, Zn, Fe, vitamins C and E, dietary fibre and protein in considerable quantities. The results of the pharmacological studies on the antidiabetic, antiulcer and anti-anaemic activities provide support in favour of its ethnomedicinal uses. The presence of bioactive compounds and pharmacological activities show the usefulness of this plant as a functional food.

THE IMPORTANCE OF PACKAGING IN MARKETING TRADITIONALLY PROCESSED PRODUCTS IN THE WOMEN FARMING GROUP SUMBER REJEKI BANJAR CENGKILUNG PEGUYANGAN KANGIN DENPASRAR BALI

Packaging has become very important. Packaging no longer functions as a container for wrapping food or beverage products to protect them from dirt, dust, air, impact, and sunlight. It is also a promotional tool to attract buyers' interest. In general, processed livestock products are used for traditional ceremonies. As a tourism area, many domestic and foreign tourists also like Bali's processed livestock products, so the quality of these processed products needs to be improved along with developments in science and technology. Increasing income from the marketing process of processed livestock products will encourage groups of women farmers, who are a source of good fortune, to produce processed traditional food products in greater quantities. Consumers will choose products with attractive packaging compared to plain, simple, and unattractive packaging. The Sumber Rejeki Women's Farmers Group produces traditional food preparations, including Benyah Lab-Lab, Pork Sausage, Chicken Sausage, and Tum. The marketing management process for traditional processed food products produced by partners is very constrained, especially in product packaging, where packaging is crucial in product marketing. The main problem that will be the focus of problem-solving is how to make good packaging that can attract consumers to buy the product.The methods used are presentations and demonstration plots, as well as direct practice in making traditional processed products and packaging processed products produced by partners. It is hoped that the results of this activity will increase the knowledge of the group of women farmers as sources of good fortune and be able to market their products so that the group's income increases. Increasing group income will achieve group prosperity.

TRADITIONAL CULINARY OF AYAM TALIWANG AS A TOURIST ATTRACTION IN MATARAM CITY

This study was motivated by an interest in the expansion of culinary tourism in the city of Mataram, which, although having several opportunities, an abundance of raw materials, one-of-a-kind traditional food preparation techniques, and a promising market share, seems to be developing at a very local level. The strategy that has been used in this study is known as descriptive qualitative research. This means that the method utilized emphasizes monitoring data or information until it is deemed adequate to produce an interpretation. Mataram City is a place that offers a wide variety of different things to do, all of which are impacted by the general circumstances that exist in the surrounding region, including astronomy, geography, administration, and social and cultural aspects. According to the findings, the traditional culinary qualities that serve as an attraction for culinary tourism in the city of Mataram mostly result from the absorption of hereditary ancestral culture that originated in Taliwang, located inside Mataram City. The tourist sector in Mataram City might be expanded and improved by using the city's culinary potential, which could be a direct or indirect method. This is connected to the fact that the cuisine of Mataram City may be both a draw factor and a motivator for people from outside the region to become tourists in Mataram City. This is tied to the fact that the cuisine of Mataram City can be both.

Characterization of a New Powdered, Milk-Based Medicinal Plant (Alcea rosea) Drink Product

Alcea rosea, known as hollyhock, is an ornamental dicot flower in the Malvaceae family, and it has been used for different purposes, ranging from traditional medicine to food applications, through the use of its leaves, roots, and seeds. The hollyhock flowers possess several properties, including a diuretic, cooling, demulcent, emollient, febrifuge, and astringent effects. Hollyhock flowers were commonly included in a traditional medicine formulation for hypoglycemic or hypolipidemic treatments. Along with its use in traditional medicine, it has also been considered a valuable ingredient in some traditional food preparations; however, the processing of hollyhock into a new food product has not been studied. Accordingly, this study aimed to evaluate the production of a new product, a milk-based Hollyhock (Alcea rosea) powder, and its powder product characterization via particle size, water activity, density, flowability, etc., in addition to the determination of its chemical composition (with 5.73% ash and 29.12% protein). In this paper, we report the application of spray-dried milk-based hollyhock flower extract to produce a new ready-to-drink product of this medicinal plant for food sustainability.

Using the Theory of Planned Behavior to Examine the Sustainable Extension of Rural Food Preparation Techniques

Social transformation has caused traditional rural food preparation techniques and cultural heritage to disappear gradually. Traditional rural women are in charge of rural traditional food preparation techniques, which they inherit through the family. Therefore, this study primarily aimed to employ the theory of planned behavior (TPB) to analyze the effects of attitudes toward rural food preparation techniques, subjective norms, and perceived behavioral control on behavioral intention to ultimately understand the behavioral intention of rural women in the sustainable extension of rural food preparation techniques. The TPB was utilized as a basis for conducting a quantitative study using questionnaire surveys. Purposive sampling and snowball sampling were employed, and 800 questionnaires were distributed. In total, 649 valid questionnaires were collected, and the recovery rate was 81.1%. The study tools used included the attitude scale, subjective norms scale, perceived behavioral control scale, and behavioral intention scale. The data were analyzed using confirmatory factor analysis, descriptive statistics, Pearson product difference correlation analysis, and multiple regression analysis. The results showed that attitudes toward rural food preparation techniques, subjective norms, and perceived behavioral control in rural women significantly affected the behavioral intention of sustainable extension. These results can provide agricultural organizations and relevant units with a reference for the sustainable extension of traditional food preparation techniques.

Local Culinary Travel Pattern Development Model in Lerep Tourism Village

This study aims to create a model for the development of the Local Culinary Travel Pattern in mapping the tourist segment who likes traditional food types and preparations using the Storynomics Tourism approach as a determinant of steps to enjoy regional culinary specialties. The research method used is qualitative using in-depth interview techniques with village officials, visiting tourists and local communities in the Lerep Tourism Village, Semarang Regency with field observation activities and literature review. The results of this study can develop culinary tourism activities that are packaged with traditional culinary markets in Lerep Tourism Village using the development model of a local culinary travel pattern based on local wisdom which is transformed into a menu of traditional creations from the community in synergy with views for tourism actors and potential tourists to determine activities culinary tourism trips that focus on local food as a cultural characteristic of an area.

Mixture effect assessment applying in vitro bioassays to in-tissue silicone extracts of traditional foods prepared from beluga whale blubber.

We complement an earlier study on the nutrient and environmental contaminant levels in Arctic beluga whale traditional foods by mixture effect assessment using in vitro bioassays. Mixtures were extracted by in-tissue sampling of raw blubber and several traditional food preparations including Muktuk and Uqsuq using silicone (polydimethylsiloxane, PDMS) as sampler. PDMS extracts persistent and degradable neutral organic chemicals of a wide range of hydrophobicity with defined lipid-PDMS partition ratios. The solvent extracts of PDMS were dosed in various reporter gene assays based on human cell lines. Cytotoxicity was consistent across all cell lines and was a good indicator of overall chemical burden. No hormone-like effects on the estrogen receptor, the progesterone receptor and the glucocorticoid receptor were observed but a few samples activated the androgen receptor, albeit with low potency. The peroxisome-proliferator activated receptor (PPARγ) was the most sensitive endpoint followed by activation of oxidative stress response and activation of the arylhydrocarbon (AhR) receptor. The detected pollutants only explained a small fraction of the experimental mixture effects, indicating additional bioactive pollutants. The effect levels of the extracted mixtures were higher than those observed in blubber extracts of dugongs living off the shore of Australia. Roasting over an open fire or food preparation near a smokehouse led to increased PAH levels that were reflected in increased oxidative stress response and activation of the AhR. So far in vitro assays have only been used to quantify persistent dioxin-like chemicals in food and feed but this pilot study demonstrates a much broader potential for food safety evaluations complementing chemical analytical monitoring.

Nutrient retention in popular dishes based on Google Trends data in Hatay cuisine.

Introduction: Hatay cuisine has an important place in Turkey and world cuisine. It consists of meat dishes, stuffed vegetables, vegetable dishes, jams, pickles, pilafs, soups, appetizers and salads, herbs collected from nature, desserts, pastries, dairy products and dry foods. The culinary processes differing in cultures alter nutrient value of foods. Food preparation and processing operations affect contents and bioavailability of micronutrients in traditional dishes. Several studies have been carried out to investigate the influence of traditional food preparation and processing methods in vitamins and minerals. In this study, nutrient retention in popular dishes of Hatay cuisine was analyzed. Material and methods: Google Trends is an open access tool that allows to determine the popularity of search terms. In the current study, the most common dishes searched in the last 12 months by individiuals living in Hatay province were selected. Şıhılmahşi, tepsi kebabı, tuzlu yoğurt çorbası, humus and künefe were the most searched on the web. We used the Nutrient Retention Factor Table of the United States Department of Agriculture (USDA), and the nutrient content of the Turkish traditional dishes described above was calculated after cooking of Hatay cuisine. Results: the highest loss of micronutrients has been found in vitamin B6, folate, vitamin B12 and thiamine. In şıhılmahşi, the highest loss was in folate, with 40 %. In tepsi kebabı, the highest loss appeared in vitamin B6, with 50 %. In tuzlu yoğurt soup, 70 % loss of B12 was reported. In humus, the highest loss was in folate at the level of 40 %. In künefe, the most loss occurred in folate with 30 %. Clonclusion: specific cooking, preparation and preservation practices of traditional dishes that are compatible with local experience can be encouraged as an alternative or adjunct to other methods of increasing the availability of micronutrients in foods.

Ethnobotanical Study of Traditional Food in Newar Community of Kathmandu Valley, Central Nepal

Socio-culture plays a significant role in conservation of indigenous knowledge and ethnic food in Nepal. Ethnic food makes the basis of diversified food which contributes to improve the health, besides food and nutrition securities. Documentation of plant based traditional food is crucial to enhance intercultural and intergenerational relations. Most of the traditional foods are prepared to celebrate rituals and culture using plants and plant products. This study gives a general overview of plant based traditional foods and rituals of Newar ethnic group inhabiting in Kathmandu Valley, Central Nepal. Data were gathered through ethnobotanical inventory, through interviews, participatory observations at festivals and ceremonies to document plants type, types of traditional food, consumption of traditional food in rituals, in addition to the challenges involved for indigenous knowledge preservation. Altogether 54 plant species were used for preparation of 45 types of traditional food. These traditional foods are consumed during celebration of more than 25 rituals and cultures of Newar ethnic group. Wild plants such as Blumea lacera, Centella asiatica, Choerospondias axillaris, Urtica dioica, etc. in particular occurred close to the areas where Newar community live and are mostly used for traditional food preparation. Other important plants were supplied by cultivation (i.e., domesticated species) and through markets. The young generation showed little interest in the consumption of traditional food. There is a great challenge to conserve traditional food and the related culture. Documentation of traditional knowledge about ethnic foods and their consumption in rituals will contribute for sustainable conservation of traditional food and culture for future generations.

Physicochemical Characterisation and Determination of the Effect of Temperature on the Amylase Activities of Germinated Sorghum and Maize Grains

Maize and sorghum are staple foods in many African countries. Along with rice, they constitute the bulk of the cereals consumed by the populations of northern Côte d'Ivoire. These cereals are used either directly or indirectly in malted and/or fermented form in the preparation of several traditional foods and the production of alcoholic beverages such as dolo a local beverage. This study aims at the physicochemical characterization and the determination of the effect of temperature on the amylase activities of germinated cereal grains of corn and sorghum collected on the market of the city of Korhogo. To do this, the analysis of cereals germinated over 6 days revealed that amylase activities are optimal on the second day of germination with a diastatic power of 110.29 ± 1.8 IU / g of protein and 114.17 ± 2, 4 IU/g of protein respectively for sorghum and maize. The optimal temperatures are mesophilic and are between 40 and 50°C. Beyond these temperatures, amylase activities are denatured until they reach 20% relative activity after exposure to 65°C. During germinationsand at an acid pH, the levels of reducing sugars, polyphenols and tannins increased with the duration of germination. The results of this study revealed that certain physicochemical characteristics and the effect of temperature condition the obtaining of a malt likely to influence the quality of a traditional beer. The germination time set at 2 days makes it possible to obtain fermentable sugars during malting for the preparation of alcoholic beverages according to the production conditions of traditional vendors. For sugars, they increase from 0.39±0.035 mg/100g DM (Dry Matter) before germination to 0.86± 0.003 mg/100g DM on the 6th day of germination for sorghum. As for maize, these levels increase from 0.11± 0.014 mg/100g DM to 0.43± 0.02 mg/100g DM. The diastatic power is optimal on the 2nd day, 110.29 ± 1.8 IU/g of protein for sorghum and 114.17 ± 2.4 IU/g of protein for maize.