Raw Ingredients Research Articles

A Large Atomic Partition Model for Materials Discovery

Accurate and efficient prediction of benchmark properties is essential to the discovery of diverse functional materials, but searching vast element combinatorial and bonding configurational spaces presents formidable challenges to current computational techniques. Here, we devise a large atomic partition (LAP) model featuring a scheme to partition material properties into constituent atomic attributes, which are validated by a data-driven calibration procedure and assigned to elements across the periodic table, then utilized as raw ingredients to assemble and assess targeted properties of new materials. Distinct subtypes are designated for each element based on local atomic environments such as coordination number and valence state, and the parameter count of the LAP model can be tuned widely to tailor prediction accuracy and computational efficiency. As demonstrative case studies, we explore volumetric cohesive energy, bulk modulus, and shear modulus, and the results showcase superior accuracy, efficiency, universality, and interpretability of the LAP model compared to alternative approaches. Moreover, based on the predicted elastic moduli, we discovered a series of rare and highly sought-after compounds exhibiting concurrent superior hardness and toughness, highlighting the promise of the LAP model in high-throughput screening for advanced materials with targeted outstanding functionalities.

Polymers marry with carbon nanospheres: A promising strategy to develop high-performance filtrate reducer

Polymeric filtrate reducers have limited uses under high temperature and salinity conditions. The incorporation of nanoparticles to polymeric networks is a popular and effective method for creating high-performance filtrate reducers. However, present nanofillers are costly, have negative environmental consequences, and are difficult or impossible to disseminate. Herein, a simple hydrothermal process using low-cost and renewable glucose as raw ingredients resulted in hydroxy-rich carbon nanospheres (CNs). After modification by acryloyl chloride, the CNs were copolymerized with acrylamide, 2-acrylamido-2-methylpropanesulfonic acid, and sodium p-styrene sulfonate. The obtained CNs-doped polymers (CAAS) were able to maintain high viscosity and colloidal stability even after salt contamination and high temperature aging. CAAS-based drilling fluids can tolerate temperatures of up to 240 °C under 30% NaCl conditions. The API filtration loss (FLAPI) and the high-temperature high-pressure filtration loss (FLHTHP) were 10 and 63.5mL, respectively. Considering the low-cost and renewable raw materials, high dispersibility and high compatibility of CNs as well as significant improvement in thermal-resistance and salt-tolerance, this work provides a simple yet effective approach to developing high-performance filtrate reducers for complex geological conditions.

Structural and physicochemical properties of plant-based meat analogues from transglutaminase-modified soybean protein

Plant-based meat analogues (PBMA) have been developed for decades. The resemblance in PBMA to meat, in terms of physical properties and sensory attributes, is important for consumers. This study aims to investigate the effects of transglutaminase (TG) concentration (1, 3, 5% (w/w)) on modified textured vegetable soybean protein (TVP). The changes in TVP protein molecular weight, microstructure, texture profile, sensory quality and nutritional value of PBMA were investigated. The first set of analyses examined the impact of TG concentration on TVP structure and the results showed that the TVP protein band from SDS-PAGE were changed to a larger band at 36-40 kDa as compared to the control indicating the formation of a cross-linked protein. The modified TVP was used as a raw ingredient for PBMA development. The appearance and microstructure of PBMA from the TG-modified TVP showed that the uncooked PBMA with TG-modified TVP were not different from those of the control. With regard to the texture profile of PBMA, an increase in TG concentration resulted in an increase in hardness. A sensory evaluation revealed that the PBMA with 1%TG provided the highest overall acceptance score. Hence, the PBMA with 1%TG was selected for a nutritional analysis comparing steak to meat. The carbohydrate and fat content of PBMA with 1%TG were higher than those of meat while the protein content of PBMA with 1%TG consisted of a maximum of 70% meat. This research could lead to alternative plant-based foods in the food industry.

Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies.

Fresh dough products lead to instability in product quality, high production costs, and more production time, which seriously affects the industrial production of the food industry. The frozen dough technology mitigates the problems of short shelf-life and easy deterioration of quality during storage and transportation. It has shown a series of advantages in large-scale industrialization, high-quality standardization, and chain operation. However, the further development of frozen dough is restricted by the deterioration of the main components (gluten, starch, and yeast) caused by freezing. This review summarizes the main production process of frozen steamed bread and buns, and the deterioration reasons for the main component of frozen dough. The improvement mechanisms of raw ingredients, processing technology, processing equipment, and additives on frozen dough quality were analyzed from the perspective of improving gluten network integrity and yeast freeze tolerance. From prefermented frozen raw to steamed products without thawing has become the preferred production process to improve production efficiency. Wheat flour mixed with other flour can maintain the gluten network continuity of frozen dough. The freeze tolerance of yeast was improved by treatment with yeast suspension, yeast cell encapsulation, screening hybridization, and genetic engineering. Process optimization and new technology-assisted fermentation and freezing effectively reduce freezing damage. Various additives improve the freeze resistance of the gluten-starch matrix by promoting protein cross-linking and inhibiting water migration. In addition, ice structural proteins and ice nucleating agents have been proven to change the growth morphology and formation temperature of ice crystals. More new technologies and additive synergies need to be further explored.

Development of a bread recipe with added french willow infusion

The article considers the research on the development of bread with added new ingredient – French willow. French willow or Ivan-tea is widespread throughout the Ural region. It contains all the vitamins and microelements necessary for the body, which help to reduce oxidative processes. The components of Ivan-tea have immunostimulating properties, they affect the processes of hematopoiesis and the activity of vitamins in the body and are of great importance in blood diseases, atherosclerosis, and some types of tumors. The development will expand the range of bread offered to the population in stores. And create new types of bread, including functional ones [1, 2, 3]. The production of bread samples consisted of the following stages: raw material preparation, ingredient addition, dough kneading, dough maturation, kneading, baking, cooling and product inspection. Five bread samples were produced and analyzed. Samples No. 1 and No. 2 were made using live sourdough, while samples No. 3 and No. 4 used baker's yeast. The control bread sample was made in accordance with GOST R 31807-2018, which is valid in the Russian Federation. Bakery products from rye flour and a mixture of rye and wheat flour. General specifications. French williw infusion was added to four samples (No. 1, No. 2, No. 3, and No. 4) in amounts of 100 and 200 ml. The organoleptic properties of all samples were assessed according to GOST 31807-2018. The physicochemical properties included porosity (GOST 5669-96), acidity (GOST 5670-96), and humidity (GOST R 58233-2018). The research showed that the best sample was wheat-rye bread (No. 2), prepared with sourdough and 200 ml of fireweed infusion. The appearance of the product corresponded to the baking form - tin. The surface was without cracks and tears. Color was light brown. Taste and smell were typical for this type of product with notes of fireweed. Porosity was developed, without compaction. Traces of unmixed particles were not found. The humidity of the experimental sample No. 2 was 47%, the acidity index was 0.5° higher than the norm and was - 3.5°. The porosity index was 68.82%. Thus, it can be assumed that the French willow infusion affects the physicochemical properties of bread products (increasing porosity by 0.82%). And it affects the organoleptic properties of the samples, improving the taste and appearance of the product.

Use of plant raw materials in the production of dairy products

Abstract Today, the development of the food industry is aimed at creating balanced products that have beneficial properties for the human body in the long term. As one of these approaches, the use of sprouted plant raw materials (barley grains) in fermented milk products – yoghurts – can be proposed. The proposed plant raw materials have a number of useful properties: total antioxidant activity (136 ± 4) DPPH%, flavonoid content (96 ± 5) %, polyphenols (125 ± 4) %, and also contains a large amount of dietary fiber and minerals. The most effective way is to add the vegetable raw ingredient after the fermentation process and the formation of a product clot. The addition of the plant ingredient was carried out in quantities of 1, 2 and 3%. A direct relationship was noted between the amount of added additive and the degree of syneresis; application in larger quantities partially worsens the syneresis properties of the fermented milk product, and the viscosity of yogurt also slightly decreases. At the same time, a positive effect on the development of microflora of fermented milk products was noted, the presence of Streptococcus thermophilus in the form of mono-, diplo- and streptococcal forms was revealed.

A Study of the Influence of Thermoactivated Natural Zeolite on the Hydration of White Cement Mortars.

One trend in the development of building materials is the partial or complete replacement of traditional materials that have a high carbon footprint with eco-friendly ecological raw materials and ingredients. In the present work, the influence of replacing cement with 10 wt% thermally activated natural zeolite on the structural and physical-mechanical characteristics of cured mortars based on white Portland cement and river sand was investigated. The phase compositions were determined by wavelength dispersive X-ray fluorescence (WD-XRF) analysis, X-ray powder diffraction (PXRD), diffuse reflectance infrared Fourier transformed spectroscopy (DRIFTS), and scanning electron microscopy (SEM), as well as thermogravimetric analysis simultaneously with differential scanning calorimetry (TG/DTG-DSC). The results show that the incorporation of zeolite increases the amount of pores accessible with mercury intrusion porosimetry by about 40%, but the measured strengths are also higher by over 13%. When these samples were aged in an aqueous environment from day 28 to day 120, the amount of pores decreased by about 10% and the compressive strength increased by nearly 15%, respectively. The microstructural analysis carried out proves that these results are due to hydration with a low content of crystal water and the realization of pozzolanic reactions that last over time. Replacing some of the white cement with thermally activated natural zeolite results in the formation of a greater variety of crystals, including new crystalline CSH and CSAH phases that allow better intergrowth and interlocking. The results of the investigations allow us to present a plausible reaction mechanism of pozzolanic reactions and of the formation of new crystal hydrate phases. This gives grounds to claim that the replacement of part of the cement with zeolite improves the corrosion resistance of the investigated building solutions against aggressive weathering.

Exploring the genetic variability, virulence factors, and antibiotic resistance of Listeria monocytogenes from fresh produce, ready-to-eat hummus, and food-processing environments.

Listeria monocytogenes is ubiquitous in nature and persistent in food-processing facilities, farms, retail stores, and home and restaurant kitchens. Current research suggests ready-to-eat (RTE) products (including RTE hummus and fresh produce) to be of increasing interest and concern. These foods are typically stored at refrigeration temperatures suited to the survival of L. monocytogenes and are consumed without further processing. Since L. monocytogenes is ubiquitous in agricultural environments, the cultivation of fresh produce predisposes it to contamination. The contamination of RTE foods originates either from raw ingredients or, more commonly, from cross-contamination within food-processing facilities. Research on the food-processing environment has been recommended to reduce the incidence of L. monocytogenes in foods. The consumption of contaminated foods by immunocompromised individuals causes invasive listeriosis, with a 20% to 30% fatality rate despite treatment. The emergence of antibiotic-resistant strains has reduced the effectiveness of modern medicine and may increase morbidity and mortality. Without epidemiological surveillance and identifying trends in disease determinants, no action can be taken to improve food safety and mitigate the risk of such outbreaks.

Marine Drugs for Topical Nanoformulation and Cosmeceutical Applications

Marine sources, such as phytoplankton and zooplankton from seas or oceans that correspond to various marine ecosystems, are the sources of marine pharmaceuticals. These medications have been utilized as active ingredients in cosmeceutical formulas to treat a range of skin conditions. Cosmeceuticals, or cosmetic products with an active pharmaceutical ingredient that imparts therapeutic efficacy or has benefits similar to those of medicine for skin health, are characterized as cosmetics plus medicines. Algae, fungi, sea cucumbers, seaweed, corals, prawns, and other marine organisms can all produce medicinal components that effectively treat wrinkles, blemishes, aging, hyperpigmentation, and oxidation. Because these medications and sources are natural, they have few or no negative effects on the skin. The skin is the site of action for the topical distribution of marine medicines and cosmeceuticals to treat this condition. This study investigates a viable nano-delivery method for marine medications in cosmetics, providing long-term and practical means of improving skin health and treating dermatological issues. The focus of this review is on marine medications, their chemical components, cosmeceutical usage, and the pathophysiology of various dermatological conditions. Additionally, raw ingredients used as excipients in cosmeceutical formulations can be sourced from marine species. Because of massive industrialization, unsustainability has become a major research topic. Marine chemicals, on the other hand, are highly eco-friendly and sustainable. A thorough analysis of the literature in this area focuses on the effects of different marine chemicals on the skin, as well as on the physicochemical parameters and post-formulation evaluations. As far as current research and prospects go, the cosmetics and cosmeceuticals sector is a better fit for marine pharmaceuticals when treating skin conditions.

Pelatihan dan Pendampingan Pembuatan Pupuk Organik dari Limbah Enceng Gondok (Eichhornia Crassipes) dan Kotoran Kambing di Desa Centini, Kabupaten Lamongan

Organic waste, such as goat manure and water hyacinth, is abundant and poses environmental challenges if not properly managed. These materials hold potential as raw ingredients for producing organic fertilizer, which can contribute to local economic development. This community service program aims to enhance farmers' skills in converting organic waste into soil-enriching organic fertilizer. The program targeted farmer groups in Centini Village, Laren District, Lamongan Regency. The program's effectiveness was rated high, achieving success in key indicators, including participant attendance, material comprehension, and skill development in waste management into organic fertilizer. Participants also demonstrated an understanding of how to apply organic fertilizer to rice fields and expressed a willingness to independently produce organic fertilizer.

Mycotoxins in Fish Production and Impact on Fish Health

The aim of this review is to provide an assessment of mycotoxin contamination in fish feed. Focusing on major mycotoxins including aflatoxins, fumonisins, ochratoxins, trichothecenes, and zearalenone, the paper explores their diverse impacts on fish health, from growth inhibition to immunosuppression. It meticulously examines the sources of mycotoxin contamination in fish feed, addressing raw ingredients, storage conditions, and feed manufacturing processes. The review emphasizes the critical role of adherence to Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) in preventing mycotoxin risks. Additionally, the paper elucidates mitigation strategies, encompassing the use of mycotoxin-binding feed additives, feed formulation optimization, and technological advancements for early detection. This comprehensive overview serves as a valuable resource for aquaculture practitioners, researchers, and policymakers aiming to enhance the safety and sustainability of fish production amidst mycotoxin challenges.

The multi-objective data-driven approach: A route to drive performance optimization in the food industry

Although standardized, food processing is subject to many sources of variability resulting from compositional and structural variabilities of raw materials and/or ingredients, human perception and intervention in the process, capabilities of processing tools and their wear and tear, etc. Altogether, they affect the reproducibility of final product characteristics representing deviations to standard, the production yield impacting the economic performance of the food manufacturing process, and many other performance indicators. They are grossly classified as economic, quality and environmental indicators and their simultaneous consideration can be used to define the overall performance of a manufacturing process. Optimizing the overall performance of food processing requires the use of multi-objective optimization methods. Multi-objective optimization methods include five steps: defining the objectives, modelling performance indicators, formulating the problem and constraints, solving the multi-objective problem, and finally identifying an ideal solution. The integration of data-driven approach, particularly machine learning, into the multi-objective optimization offers new perspectives for optimizing and controlling food processes. The potential of this approach is still underestimated by the food industry sector.

FoodAtlas: Automated knowledge extraction of food and chemicals from literature

Automated generation of knowledge graphs that accurately capture published information can help with knowledge organization and access, which have the potential to accelerate discovery and innovation. Here, we present an integrated pipeline to construct a large-scale knowledge graph using large language models in an active learning setting. We apply our pipeline to the association of raw food, ingredients, and chemicals, a domain that lacks such knowledge resources. By using an iterative active learning approach of 4120 manually curated premise-hypothesis pairs as training data for ten consecutive cycles, the entailment model extracted 230,848 food-chemical composition relationships from 155,260 scientific papers, with 106,082 (46.0 %) of them never been reported in any published database. To augment the knowledge incorporated in the knowledge graph, we further incorporated information from 5 external databases and ontology sources. We then applied a link prediction model to identify putative food-chemical relationships that were not part of the constructed knowledge graph. Validation of the 443 hypotheses generated by the link prediction model resulted in 355 new food-chemical relationships, while results show that the model score correlates well (R2 = 0.70) with the probability of a novel finding. This work demonstrates how automated learning from literature at scale can accelerate discovery and support practical applications through reproducible, evidence-based capture of latent interactions of diverse entities, such as food and chemicals.

Comparison of the In Vitro Iron Bioavailability of Tempeh Made with Tenebrio molitor to Beef and Plant-Based Meat Alternatives.

Iron is an essential mineral that supports biological functions like growth, oxygen transport, cellular function, and hormone synthesis. Insufficient dietary iron can lead to anemia and cause fatigue, cognitive impairment, and poor immune function. Animal-based foods provide heme iron, which is more bioavailable to humans, while plant-based foods typically contain less bioavailable non-heme iron. Edible insects vary in their iron content and may have heme or non-heme forms, depending on their diet. Edible insects have been proposed as a protein source that could address issues of food insecurity and malnutrition in low resource contexts; therefore, it is important to understand the bioavailability of iron from insect-based foods. In this study, we used Inductively Coupled Plasma and Mass Spectrometry (IPC-MS) and Caco-2 cell culture models to compare the soluble and bioavailable iron among five different lab-produced tempeh formulations featuring Tenebrio molitor (mealworm) with their non-fermented raw ingredient combinations. Finally, we compared the iron bioavailability of a mealworm tempeh with two sources of conventional beef (ground beef and sirloin steaks) and two commercially available plant-based meat alternatives. The results show that while plant-based meat alternatives had higher amounts of soluble iron, particularly in the Beyond Burger samples, the fermented mealworm-based tempeh had greater amounts of bioavailable iron than the other samples within the set. While all the samples presented varying degrees of iron bioavailability, all products within the sample set would be considered good sources of dietary iron.

The Effect of a Combination of Coconut Dregs and Fermented Chicken Manure on Population, Weight and Length of Maggots (Hermetia illucens)

Maggot is an organism that originates from the eggs of the BSF fly (Black Soldier Fly) which is usually known as a rotting organism because of its habit of consuming organic materials. Maggots can be an alternative feed because they have a fairly high protein content and are suitable as fresh fish feed or as raw fish feed ingredients. The study aims to determine the effect of the proportion of the combination of coconut pulp and fermented chicken manure on the population, weight and length of maggot (Hermetia illucens). This research method used an experiment with 6 treatments, 5 replicates for each treatment. The treatments applied were T1: 100% coconut pulp, T2: 95% coconut pulp + 5% chicken manure, T3: 90% coconut pulp + 10% chicken manure, T4: 85% coconut pulp + 15% chicken manure, T5: 80% coconut pulp + 20% chicken manure, T6: 75% coconut pulp + 25% chicken manure. Maggot maintenance started from 0-14 days of age. The observed paramameter of the population were weight and length of maggot (Hermetia illucens). This study used a Complete Random Design (RAL) with 5 replicates and the data was analyzed using Analysis of Variance (ANOVA). Based on the results of statistical analysis, the combination of coconut pulp and fermented chicken manure on the population, weight and length of manggot (Hermetia illucens) (P < 0.05). The results of the research on the combination of coconut pulp and fermented chicken manure with different combinations showed that there were some differences. T6 treatment was able to show the highest results in population, weight and length of maggot (Hermetia illucens).

Synthesis and electrochemical characteristics of metal nanoparticles decorated composite anode made of domestic alloy, used in lithium ion batteries

In this work, appropriate material selection and process design enable the succesful production of high energy density electrode active material in the form of XAZ (where X, A and Z stand for electrochemically active, electrochemically inactive and carbon materials, respectively). Herein, the precipitates rich in iron and chromium are extracted selectively from a local ferrochromium alloy utilizing hydrometallurgy procedures. The precipitates are then exposed to separate calcination to get iron-rich and chromium-rich oxides seperately. In the end, a composite (XAZ) is fabricated under the mild synthesis conditions by combining these oxides with activated carbon and aluminum powder in a planetary ball mill. The composite's morphological, structural, and chemical properties are all optimized. The galvanostatic test results clearly demonstrate that the powder made of XAZ composite with embedded metal nanoparticles delivers 798 mAh g-1 after 100th cycle under a current load of 50 mA g-1 and high capacity (600 mAh g−1) over 300 cycles with an exceptional rate performance. It is anticipated that this research will create novel opportunities for producing high-value electrode active materials from accessible, low-cost raw ingredients.

A Review on Experimental Study of Design of Rigid Pavement by using Recycled Coarse Aggregate with M30 Mix Design

Concrete, a fundamental construction material, boasts attributes like durability, versatility, and cost- effectiveness. However, the depletion of natural resources and the escalating concrete waste production necessitate innovative solutions. In this rapidly industrializing world, recycling construction materials plays a pivotal role in preserving our finite resources. Concrete pavements, widely practiced in developed countries, are relatively new in India. Selecting the right pavement type is crucial, but equally important is determining the optimal pavement thickness based on traffic levels, subgrade conditions, and environmental factors. Unfortunately, many existing methodologies overlook critical factors (such as vehicle loads, support loss, thermal gradients, and environmental stress), leading to inaccurate thickness calculations. In this context, rigid pavement construction using recycled coarse aggregate (RCA) emerges as an eco-friendly and cost- effective solution. In a recent research endeavour, Recycled Coarse Aggregates (RCAs) sourced from demolished material took center stage. These demolished materials are meticulously crushed to a suitable size and repurposed as recycled coarse aggregate. Meanwhile, natural sand continues to serve as the fine aggregate. Notably, the concrete industry consumes a staggering 12.6 billion tons of raw materials annually, making it the world’s largest natural resource consumer. The environmental impact of concrete production—especially the extraction of raw ingredients such as cement, coarse aggregates, and fine aggregates—is considerable. To address this, the study employed a trial-and-error approach for mix design, adhering to relevant standards (such as IS code and IRC: 44-2008). For M30 grade cement concrete, varying percentages (0%, 25%, 50%, 75%, and 100%) of recycled coarse aggregates replaced conventional coarse aggregates. Casting used cube and beam models to obtain laboratory test results for rigid pavement to determine how much optimal percentage of RCA can be substituted in place of NCA. By integrating RCAs, we not only mitigate environmental impact but also contribute to sustainable rigid pavement structures. Key Words: Rigid Pavement Design, Recycled Coarse Aggregate, RCA Concrete, Natural Coarse Aggregate, NCA Concrete, Mix Proportion, Pavement Thickness, Life Cycle Cost, And Environmental Benefits etc.

Application of Fe3O4@MoS2 & Co@MoS2 for Electrocatalytic Nitrogen Reduction Reaction Under the Magnetic Field

Ammonia, one of the most essential raw ingredient for fertilizers, pharmaceuticals and neutralization. However, the widespread production of ammonia heavily depends on the Haber-Bosch process, which entails substantial use of fossil fuels due to the demanding reaction conditions involving high pressure and temperature. Consequently, finding a sustainable method for synthesizing ammonia becomes crucial in addressing environmental pollution and mitigating energy crises.In order to improve the efficiency of ammonia production, using materials with high catalytic activity is an important factor. Traditional noble metals are recognized as the best catalytic materials. Nevertheless, the high cost and rarity of noble metals make their development and application has haven limited a lot. In recent years, two-dimensional materials attracted the attention of scientists in the field of catalysis. Among them, Molybdenum disulfide has a unique crystal structure and properties. Therefore, we aim to create a heterostructure by doping Co or incorporating Fe3O4 into MoS2, resulting in a material with either paramagnetic or ferromagnetic properties. We intend to observe the electrochemical performance of these materials under an applied magnetic field to further substantiate the influence of the magnetic field on electrocatalytic performance. Eventually, we successfully improved the performance of Nitrogen Reduction Reaction under the magnetic field. In the test of electrochemical performance at -0.04V (vs. RHE), we successfully increased the Faradaic efficiency of Fe3O4@1T-MoS2 from 32.67 to 37.16. Simultaneously, we elevated the Faradaic efficiency of Co@1T-MoS2 from 22% to 35%. From the result, we further confirmed that with the adding of magnetic field our catalyst can reach a better NRR performance. key word: nitrogen reduction reaction, Fe3O4@1T-MoS2, Cobalt-doped 1T phase molybdenum disulfide, magnetic field

Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients.

Recently, as the concept of pet food that satisfies both nutritional needs and the five senses has evolved, so too has the demand for effective pet food non-thermal sterilization methods. Prominent non-thermal technologies include high-pressure processing, plasma, and radiation, which are favored for their ability to preserve nutrients, avoid residues, and minimize compositional changes, thereby maintaining quality and sensory properties. However, to assess their effectiveness on pet food, it is essential to optimize operational parameters such as pressure levels, plasma intensity, radiation dosage, and temperature. Further studies are needed to evaluate microbial sterilization efficacy and sensory attributes. This exploration is expected to lay the groundwork for preventing zoonotic diseases and improving the production of high-quality pet food.

Vegetable Recipe Variations in Urban and Periurban Bangladesh: Recipe Survey, Recipe Standardization, And Nutrient Analysis

Recipe variation has social, economic, geographical, cultural, and other roots. The Analysis of each recipe’s composition is not plausible from a chemical as well as an economic point of view. Instead, a standardized recipe from a set of similar recipes could be ideal for cooking and chemical analysis of the nutrient composition of cooked recipes. This type of data has been found to be scanty in conventional food composition tables (FCT) across the globe. Recipe calculation from raw ingredients has always been problematic because cooking is regarded as an unpredictable process on every occasion. Therefore, analysis of cooked recipes is preferred for FCTs which are used for more authentic and accurate in menu planning for individual or community health purposes. The present study seeks to partially fill the information gap on compositional data for vegetable and leafy vegetable recipes consumed by the lower to middle-income urban and peri-urban households of Bangladesh because they have been observed to be the main consumer of these recipes. The study was conducted into three phases. In phase I, a recipe survey was conducted among purposely selected housewives (n=100) representing Dhaka (n=33), Rangpur (n=37), Rajshahi (n=18) and Chattogram (n=12) divisions. In phase II, 10 selected homemade vegetable and leafy vegetable recipes were selected and standardized from the most cited recipe list obtained from consecutive recipe surveys. In phase III, chemical analyses for proximate nutrients were carried out followed by compilation of vitamin and mineral values from local and global food composition databases. The result revealed that the Moisture, Ash, Protein, Fat, Total Dietary Fiber and Available Carbohydrate content (g/100 g) and Calorie of the samples ranged from 71.57-83.68%, 1.30-4.94%, 1.17-5.86%, 0.20-9.18%, 2.63-7.28%, 1.43-14.66%, and 64.94 to 126.28 Kcal respectively. Method validation and analytical quality assurance program was carried out along with all standard operating procedure (SOP) to ensure quality data generation. Therefore, the data obtained in this study can be taken as reliable data which will enrich the food composition database of Bangladesh. Bioresearch Commu. 10(2): 1565-1572, 2024 (July)