Soy Cake Research Articles

PROFIT AND PROSPERITY: SAVING STRATEGIES OF FEMALE SOY CAKE MICROENTREPRENEURS IN GUSAU, ZAMFARA STATE, NIGERIA

This study investigates the saving patterns and challenges faced by female microentrepreneurs in Gusau, Zamfara State, Nigeria, who process soy cakes. One hundred soy cake processors were surveyed using a two-stage sampling technique. The data collected were analysed by the use of descriptive statistics and OLS regression model. Data analysis revealed an average age of 22, with most of the respondents being unmarried and possessing only secondary education. About 24% of the soycake micro entrepreneurs reported not saving any money, the average weekly savings however amounted to 19.5% of gross margin (₦2,154). The most popular saving methods were informal rotating savings groups (Maiadashe) followed by home storage and livestock purchase. Banks were rarely used. Primary saving goals included future investment (30%) and immediate consumption (27%), followed by emergencies (22%). Surprisingly, education and marriage were less frequent saving motivations despite the young age and educational level of the respondents. Regression analysis confirmed gross margin and business experience as significant positive determinants of savings. Limited access to financial resources and a lack of financial literacy hinder their growth and stability This research highlights the need for financial inclusion initiatives and financial literacy training to empower these women to save more effectively and achieve greater financial security for their businesses and themselves

Evaluación comparativa de un suplemento alimenticio artesanal y cuatro balanceados comerciales sobre la eficiencia productiva de cuyes parrilleros

The aim of this study was to evaluate the productive performance of growing guinea pigs, fed with green alfalfa forage and an artisanal supplement widely spread in the Mantaro Valley, Peru, made from wheat byproduct, whole yellow corn and soy cake in the base ratio of 3:2:1, compared to four commercial feeds, in terms of weight gain (BWG), feed conversion (FC), carcass yield (CY), and economic merit. In total, 60 male and female red-line guinea pigs, 18 ± 3 days old and weighing 318 ± 35 g, were used. They were distributed in five metal cages with four levels each. A randomized Complete Block Design was used considering sex as a block. The effect achieved by the artisanal supplement on BWG, FC and CY were similar to that achieved by two commercial products, but superior to the other two; however, it showed a better economic return in terms of unit profit margin and relative profitability due to the lower food cost recorded. It is concluded that the artisanal formulation is appropriate to be used in the fattening of guinea pigs due to its easy preparation and effectiveness in achieving an adequate productive response and greater economic remuneration.

PALM OIL REPLACEMENT BY KEPAYANG OIL (Pangium edule Reinw) IN DIETS ON THE QUAIL GROWTH PERFORMANCES

ABSTRACT Currently, the utilization of palm oil as a feed ingredient competes with human needs; thus, we must explore new sources of oil that may be used as alternative feed. Kepayang oil is a new form of feed oil due to its high content of unsaturated fatty acids, which helps in quail growth. The goal of this investigation is to see how replacing palm oil in rations with kepayang oil affects quail growth. The study used 200 female quail 21 days old, kepayang oil, commercial palm oil, mineral mix, maize meal, fish meal, bran, soy cake, lysine, methionine, and 20 units of the quail's cage "battery" type. The investigation used a block randomized design (BRD) with four treatments and five groups, each with a different level of palm and kepayang oil. If the treatment has a significant effect, the Duncan multiple test should be performed. We discovered that replacing palm oil in quail diets with kepayang oil reduced feed intake but had no significant effect on quail weight gain (P > 0.05). Furthermore, incorporating 3% kepayang oil into the quail diet had no effect on the feed efficiency ratio or day of first laying (P > 0.05). As a consequence, between the ages of 21 and 49 days, palm oil can be replaced with kepayang oil up to 3% of the total ration with no negative effects on feed intake, body weight gain, feed efficiency, or the age of the first egg laid. Keywords: Palm Oil, Kepayang Oil, Quails and Growth

Duodenal-ileal ratio of digestive enzymes when using different protein supplements in the diet of laying hens

Creation of domestic poultry crosses and development of optimal diets for them is an urgent problem, since in vivo studies using fistula technologies are currently few. The present work presents data on determination of duodenal and ileal activity of digestive enzymes when protein additives of vegetable (soybean meal and cake) and animal origin (fish meal and meat and bone meal) are used in the diet of laying hens. Experiments were performed on laying hens (Gallus gallus L.) of Hisex White cross (n=24, K.A. Timiryazev Russian State Agricultural Academy, 2022,2023) with chronic duodenal and ileal fistula. All chickens were divided by random sampling method into 4 groups: 1) 1 control group - received OR (Table 1); 2) 2 experimental group - 1.5% soybean cake was added to the diet instead of soybean meal; 3) 3 experimental group - 1.5% meat and bone meal was added to the diet instead of soybean meal; 4) 4 experimental group - 1.0% fish meal was added to the OR instead of soybean meal. It was found that protein additives are differently hydrolyzed in the intestine of birds and assimilated by the organism. Thus, the breakdown of soy protein is more intensive in cake than in meal due to the increase of trypsin activity in duodenum by 43.6%, and when fish meal is added, the activity of the enzyme increases by 11.8% against meat and bone meal and 101.5% against soy meal. At the same time, protein digestion increased, accompanied by an increase in trypsin activity in blood when soybean cake was used and in urine when fish meal was added to the diet of chickens. With feces the least loss of trypsin is observed in the group that received meat and bone meal supplementation (9.6% of trypsin activity is excreted), then fish meal - 16.8% and soy cake - 21.7% of activity in duodenum, which indicates the efficiency of exo- and endogenous protein utilization by poultry organism.

Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol.

Whey is a dairy residue generated during the production of cheese and yogurt. Whey contains mainly lactose and proteins, contributing to its high chemical oxygen demand (COD). Current environmental regulations request proper whey disposal to avoid environmental pollution. Whey components can be transformed by yeast into ethanol and biomolecules with aroma and flavor properties, for example, 2-phenyethanol (2PE), highly appreciated in the industry due to its organoleptic and biocidal properties. The present study aimed to valorize agri-food residues in 2PE by developing suitable bioprocess. Cheese whey was used as substrate source, whereas crab headshells, residual soy cake, and brewer's spent yeast (BSY) were used as renewable nitrogen sources for the yeasts Kluyveromyces marxianus and Debaryomyces hansenii. The BSYs promoted the growth of both yeasts and the production of 2PE in flask fermentation. The bioprocess scale-up to 2 L bioreactor allowed for obtaining a 2PE productivity of 0.04 g2PE/L·h, twofold better productivity results compared to the literature. The bioprocess can save a treatment unit because the whey COD decreased under the detection limit of the analytical method, which is lower than environmental requirements. In this way, the bioprocess prevents environmental contamination and contributes to the circular economy of the dairy industry.

Evaluation of a low-resource soy protein production method and its products.

One key approach to achieve zero hunger in Sub-Saharan Africa (SSA) is to develop sustainable, affordable, and green technologies to process nutritious food products from locally available sources. Soybeans are an inexpensive source of high-quality protein that may help reduce undernutrition, but it is underutilized for human consumption. This research evaluated the feasibility of a low-cost method developed initially at the United States Department of Agriculture to produce soy protein concentrate (SPC) from mechanically pressed soy cake and thus create a more valuable ingredient to improve protein intake in SSA. The method was initially tested in the bench scale to assess process parameters. Raw ingredients comprised defatted soy flour (DSF), defatted toasted soy flour (DTSF), low-fat soy flour 1 (LFSF1; 8% oil), and LFSF2 (13% oil). Flours were mixed with water (1:10 w/v) at two temperatures (22 or 60°C) for two durations (30 or 60 min). After centrifugation, supernatants were decanted, and pellets were dried at 60°C for 2.5 h. Larger batches (350 g) of LFSF1 were used to examine the scalability of this method. At this level, protein, oil, crude fiber, ash, and phytic acid contents were measured. Thiobarbituric acid reactive substances (TBARS), hexanal concentration and peroxide value were measured in SPC and oil to evaluate oxidative status. Amino acid profiles, in vitro protein digestibility, and protein digestibility corrected amino acid score (PDCAAS) were determined to assess protein quality. Bench scale results showed accumulation of protein (1.5-fold higher) and reduction of oxidative markers and phytic acid to almost half their initial values. Similarly, the large-scale production trials showed high batch-to-batch replicability and 1.3-fold protein increase from initial material (48%). The SPC also showed reductions in peroxide value (53%), TBARS (75%), and hexanal (32%) from the starting material. SPC's in vitro protein digestibility was higher than the starting material. The proposed low-resource method results in an SPC with improved nutritional quality, higher oxidative stability, and lower antinutrient content, which enhances its use in food-to-food fortification for human consumption and is thus amenable to address protein quantity and quality gaps among vulnerable populations in SSA.

Physiochemical and Sensory Attribute of Breakfast Cereals from Blends of Finger Millet, Soy Cake, and Beetroot

This study was carried out to evaluate the proximate, functional properties, anti-nutritional factors, amino acid, and sensory evaluation of extruded products from Finger millet, Soy cake, and Beetroot. The samples were prepared at different mixing ratios: Sample F (100% Finger millet), FS (70% Finger millet flour and 30% Soycake), FB (85% Finger millet flour and 15% Beetroot flour), and FSB (60% Finger millet, 30% Soycake and 10% Beetroot). The formulated flours were extruded using a Federal University of Agriculture Abeokuta fabricated laboratory single-screw extruder at barrel temperature (100ºC), feed moisture content of 10%, and screw speed (90 rpm). The proximate composition, mineral composition, amino acid, and anti-nutritional were standard methods. The following range of values were obtained for carbohydrate (30.51-70.17%), protein (10.23-17.16%), fat (7.55-10.66%), moisture (1.01-8.10%), fibre (3.21-3.81%) and ash (8.00-12.05%) content. The extruded products' carbohydrate, protein, fat, and ash contents increased while moisture and fat contents reduced. The extruded products' functional properties increased compared with the flours except for oil absorption capacity. The saponin and tannin levels were reduced, possibly due to extrusion. The highest amino acid value was glutamic acid. It was observed from the sensory evaluation that sample FSB was more acceptable to the panelists.

Shallot-enriched amaranth-based extruded snack influences blood glucose levels, hematological parameters, and carbohydrate degrading enzymes in streptozotocin-induced diabetic rats.

Diabetes mellitus affects different age groups, and it is popularly managed using synthetic drugs; however, recent research efforts focus on dietary intervention especially the use of fiber rich crops to circumvent the effects of drugs. Developed shallot-enriched amaranth-based extruded snacks, namely: GCB, Amaranth: shallot: soy cake (55:25:20) %; TYD, Amaranth: shallot: soy cake (75:14.81:10.19)%; DZU, Amaranth: shallot: soy cake (60.43:25:14.57)%; and JKL, Amaranth: shallot: soy cake (70:25:5)%, were evaluated for proximate composition, total phenol and flavonoid contents. Snacks ability to modulate carbohydrate hydrolyzing enzymes in streptozotocin induced diabetic rats were also investigated. AMT (100% amaranth grain extrudate) and CCS (commercial shallot-enriched snack) served as control. Protein contents of snacks provided up to 25% of daily protein requirements for adult. Snacks exhibited high total phenol and flavonoid contents. Animals fed with snacks showed ameliorative effects on hematological parameters, attenuates elevation of enzyme activities in kidney and liver homogenates, and displayed decreased α-glucosidase/α-amylase activities. PRACTICAL APPLICATIONS: Dietary intervention is capable of circumventing the adverse effects of synthetic drugs in the management of diabetes mellitus. The study established that developed shallot-enriched amaranth-based extruded snacks possess significant ability to hamper the activities of key carbohydrate hydrolyzing enzymes in streptozotocin induced diabetic rats, hence, has potential as a functional nutritious snack to curtail hyperglycemia and prevent diabetic complications.

Plantain‐based dough meal: Nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high‐fat‐induced rats

AbstractThis study was designed to evaluate the nutritional property of plantain‐based dough meal, antioxidant activity and dyslipidemia‐ameliorating potential in high‐fat‐induced rats. The flour blends, that is, plantain 70%, soy cake 30% (PSC); plantain 65%, soy cake 30%, rice bran 5% (PSR); plantain 65%, soy cake 30%, oat‐bran 5% (PSO); plantain 60%, soy cake 30%, rice bran 5%, oat‐bran 5% (PSRO); and controls (100% plantain flour and Cerolina) were evaluated for proximate, amino acids, antioxidants, phenolic profile, and antihyperlipidemia. Protein, fiber, and energy composition varied from 2.2 to 4.97 g/100 g, 16.44 to 19.59 g/100 g, and 369.7 to 385.5 kcal/100 g, respectively. The essential amino acid index and predicted biological values of the foods ranged from 68.31% to 76.31% and 62.19% to 71.48%, respectively. Phenolic profiles (mg/g) were gallic acid (25.33–31.26), caffeic acid (2.75–4.61), ferulic acid (5.16–12.73), luteolin (16.31–23.60), kaempferol (21.51–30.64), quercetin (24.28–37.13), chlorogenic acid (42.25–59.78), myricetin (28.41–38.41), 3,5‐dicaffeoylquinic acid (27.17–41.59), and 4, 5‐dicaffeoylquinic acid (39.96–51.28). The antioxidant activity (2,2‑azino‑bis (3‑ethylbenzthiazoline‑6‑sulfonate)*, 2,2‐ diphenyl‐1‐picryhydrazyl*, ferric‐reducing antioxidant activity, metal (Fe2+) chelation and hydroxyl (OH*) free radicals of PSRO was higher than other experimental food samples. In vivo study shows that the atherogenic index, coronary risk index and log (triglyceride concentration/high‐density lipoprotein concentration) of rats fed on experimental foods were lower than recommended values. The study established that PSRO had higher antioxidant and anti‐hyperlipidemia properties; hence, it may be suitable as a functional food.

Optimization of proximate composition, physico-chemical properties and mineral profiles of ‘Garri’, soy-cake and millet flour blends for potential functional dough meal

This study investigated effects of varying proportions of “Garri”, soy cake and whole millet flours on proximate composition, physico-chemical properties and mineral profiles of their blends as potential material for preparation of functional dough meal. Blends were optimized for protein (10-20%) and fibre (3-5%), using Design Expert Version 6.0.8. and variables “garri” (56-65%), soy cake (13-24%) and whole millet (11-22%) flours, which generated 14 blends. 100% ‘garri’ flour and three blends with highest protein and fibre contents were evaluated for proximate composition, physico-chemical properties and mineral profiles including mineral safety index of selected minerals. Protein and fibre contents of blends increased with increased proportions of soy cake and millet flours. Protein contents of blends increased (15.55–15.83%), while carbohydrate reduced (73.73–74.06% significantly (p < 0.05), compared to 100% “garri” flour (2.11% and 92%), respectively. 100% “garri” flour had significantly (p < 0.05) higher values for most functional and pasting parameters, compared to the blends, but no significant (p > 0.05) difference among the blends for most pasting properties. Swelling index correlated positively with both carbohydrate content and water absorption (r = 0.60). There was significant (p < 0.05) difference between mean calculated and standard MSI values for all minerals, while sample GSM-1 had highest calculated MSI values for all minerals except Ca and Na. Varying proportions of “garri”, soy cake and millet flours significantly (p < 0.05) altered the proximate composition, functional properties and mineral profiles of the blends but did not significantly (p > 0.05) affect most pasting parameters.

Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours.

Gluten-free flours that are nutritionally balanced with appropriate functional characteristics were developed by supplementation of native and modified acha flours with protein, dietary fiber and antioxidants-rich mango kernel and soy cakes flours. Acha flour was subjected to chemical and enzymatic modifications. The proximate, mineral compositions, bioactive and antinutrients properties of the composite flours were evaluated. The water content of the composite flours with native and chemically modified acha flour was between 7.62 and 9.30%, while that of enzymatic acha flour was between 10.12 and 10.79%. However, samples made with 20 and 30% incorporated mango kernel flour had around 13 and 19% increase in the protein content respectively, others including sample with enzymatically modified acha flour had lower protein content. On the other hand, all samples with enzymatically modified acha flour had between 83 and 100% increase in fibre content. The Na/K ratio of all the samples were less than one, as nutritionally required. Samples with enzymatically modified acha flour had best total flavonoid (0.03-0.77 mgGAE/g), total phenol (2.35-11.99 mgTAE/g) and DPPH radical scavenging activities (58.29-94.02%) contents. In addition, samples with enzymatically modified acha flour had the least antinutritional values. Although all the samples had values that were significantly (p ≥ 0.05) different, the samples had significant protein, dietary fiber, minerals and antioxidants contents, while the antinutritional contents were well lower than the standard.

Influence of substitution on amino-acid profile, physicochemical and sensory attributes of breakfast cereal from millet, soycake, rice bran and carrot pomace blends

Background: Breakfast is often referred to as the most important meal of the day; however some have limited amount of protein and carotenoid. Hence, this study is aimed to evaluate the amino acid profile, physicochemical and sensory qualities of breakfast cereals from millet, soycake, ricebran, carrot pomace flour blends. The breakfast cereals were formulated using Nutri-survey with respect to 50% Recommended Daily Allowance (RDA) of protein and fibre for adult and were formulated as follows; MS [Millet+Soycake (70:30) %]; MSR [Millet+Soycake+Ricebran (65:25:10) %]; MSC [Millet+Soycake+Carrot pomace (60:30:10) %] and MRCS [Millet+Ricebran+Carrot pomace+Soy cake (60:30:5:5) %]. The protein content ranged from 2.05-22.37g/100g; crude fat 9.34-22.05g/100g; crude fibre 2.19-3.78g/100g; total ash 3.21-5.43g/100 g; moisture 4.83-6.34g/100g; and carbohydrate 40.59-77.43g/100g respectively. An increase in protein content was observed with an inclusion of soycake into the flour blends. The mineral content ranged from 23.72-34.23mg/100g (P), 0.77-5.59 mg/100g(Fe), 0.03-0.04 mg/100g(Cu), 2.25-3.00mg/100g(Zn) and 0.80-2.71mg/100g(Ca) respectively. The phosphorous was the highest while copper was the least mineral in concentration. The breakfast cereals contained substantial amount of essential amino acid higher than the recommended value for children and adult, having glutamic acid as the most abundant and tryptophan with the least value. The functional properties ranged from; 0.78-0.81g/mL, 1.51-2.42g/mL, 1.66-3.89g/mL, 13.18-15.91g/mL, 12.00-16.00% and 59.44-199.40% for bulk density, oil absorption capacity, water absorption capacity, foam capacity, least gelation and swelling capacity respectively. The values for total carotenoid ranged from 0.0041-1.75mg/100g respectively. Based on the sensory evaluation, sample made from Millet and Soybeans (MS) blend was ranked best and most preferred by the panelist although all the breakfast cereal samples recorded high acceptability by the panelists.

Chickens’ growth performance and pancreas development exposed to soy cake varying in trypsin inhibitor activity, heat-degraded lysine concentration, and protein solubility in potassium hydroxide

This study focused on the effect of varying trypsin inhibitor activity (TIA), heat-degraded lysine concentration and protein solubility in potassium hydroxide on broiler performance and pancreas weight. Two soybean breeds were subject to varying thermal, hydrothermal, pressure, and kilning processing. This resulted in a total of 34 soy cake variants, widely varying in TIA (0.25 to 23.6mg/g), heat-degraded lysine (1.40 to 8.60g/kg), and potassium hydroxide (65.5 to 97.6%), respectively. These soy cake variants as well as a commercial soybean meal extract were included into a common grower and finisher diet for broiler chicks at fixed amounts (grower: 35%; finisher: 25%) and tested in a 35 d fattening experiment with 1680 broiler chicks (grower phase: day 11 to 24; finisher phase day 25 to 35). TIA was the dominant factor affecting zootechnical performance and pancreas weight at slaughter (day 35), depressing liveweight at day 24 (P < 0.006), and day 35 (0.026), weight gain (grower: P < 0.006) and feed: gain ratio during grower phase (P < 0.005) and increasing pancreas weight (P < 0.010) at the time of slaughter. Negative effects of TIA were also visible in soy cake variants below recommended thresholds. This highlights the necessity of complete elimination of TIA in broiler diets as far as technically possible.

Chemical Composition of Earthworm (Eisenia foetida) Co-Dried with Vegetable Meals as an Animal Feed

To evaluate the chemical composition of the earthworm (Eisenia foetida) co-dried (EW) with vegetable meals (VM) as animal feed ingredient, the blends were mixed with wheat bran (WB), rice powder (RP), corn meal (CM) and soy cake meal (SCM) in proportions of 85:15; 75:25 and 65:35. The dry matter (DM), crude protein (CP), crude fat (CFA), crude fiber (CF), ashes and nitrogen-free extract (NFE) of the ingredients and final mixtures were determined. All the mixtures resulted with a high content of DM (≥90.00 %). No significant differences among the proportions were revealed (P&gt;0.05). In addition, the higher inclusion of the earthworm in the proportions (85:15) increased (P&lt;0.05) the CP (54.70 %), CFA (7.28 %), and ashes (10.20 %), mainly when mixed with SCM, CM, and RP, respectively. However, the use of vegetable meals proportionally increased the CF (7.31 %), and NFE (52.62 %), mainly with the proportion of 65:35 and with RP and CM, respectively (P&lt;0.05). The results showed that the vegetable meals (WB, RP, CM, and SCM) are useful to co-dry the earthworm to be use for animal feed. It is concluded that the most appropriate proportion (VM:EW) will depend on the animal species, productive stage and market requirement.

Evaluación de suplementos alimenticios conteniendo torta de higuerilla sobre la degradación in situ de dietas con pasto kikuyo y la producción lechera en vacas Holstein

Meat castor cake is a protein byproduct from the mechanical extraction ofcastor oil, which could replace imported protein sources in dairy supplements.Two experiments were carried out with the purpose of evaluatingthe effect of the supplementation with castor cake on the in situ degradationof DM, CP, NDF and milk yield of Holstein cows.In experiment 1, three rumen fistulated cows were used, under an experimentaldesign of complete random blocks. Five supplements were evaluatedwith five levels of inclusion of castor cake (0, 8, 16, 24 and 32 %),which formed part of five diets composed of 70 % of grass kikuyo, Cenchrusclandestinus and 30 % of the respective supplement. The inclusion of 8 to16 % of castor cake in the supplement did not affect (P&gt; 0.05) the degradationparameters of the fractions evaluated.In experiment 2, a feed supplement containing 10 % CaOH2-treated castorcake was evaluated for feed intake, milk yield and quality in Holstein cowsin the first third of lactation, comparing it to a concentrate containing 10 %soy cake. Eight cows were used, which were randomly assigned to one oftwo treatments, in an experimental or Change-Over Simple or 2 x 2 Cross-Over design. Supplementation with concentrate containing 10 % of castorcake treated with CaOH2 did not affect DM consumption, milk productionand composition.

Evaluación de fuentes proteicas para el desempeño productivo de cachama blanca Piaractus brachypomus en sistema biofloc

Los cultivos con tecnología biofloc (BFT) son sistemas acuícolas cerrados de producción intensiva que permiten generar un control sobre los desechos por medio del reciclaje de nutrientes y a través de la formación de biomasa bacteriana. El objetivo de esta investigación fue evaluar el efecto de la fuente de proteína del alimento sobre el desempeño productivo de cachama blanca Piaractus brachypomus cultivada en sistema BFT. Se evaluaron tres tratamientos con tres repeticiones cada uno, así:T1: torta de soya; T2: torta de soya+harina de pescado y T3: torta de soya+harina de espirulina, para un total de nueve unidades experimentales contenidos en tanques de 500L.Se sembraron 42 peces (54.23±10.7g) por tanque, se cultivaron durante 84 días y se suministró alimento tres veces/día. Para la evaluación del desempeño productivo se registró el consumo de alimento, se acompañó el crecimiento de los peces mediante biometrías quincenales y se determinaron parámetros de calidad del agua. Al final del cultivo los tanques alcanzaron una biomasa promedio final de 15.9±0.8 kg/m3, resultados competitivos comparados con otras producciones intensivas en BFT; la ganancia diaria de peso fue de 1.7±0.1 g/día sin diferencia significativa entre tratamientos. La conversión alimenticia se encontró alrededor de 1.1±0.1 sin diferenciaestadísticasignificativa entre tratamientos (p&lt;0.05), hubo aceptación de las dietas experimentalesy sobrevivencia del 100% en todos los casos. En los parámetros de calidad del agua se encontraron concentraciones promedio de amonio, nitrito y nitrato de 0.1±0.1mg/L, 0.5±0.11mg/L, 195.9±12.91mg/L, respectivamente, dentro de los rangos aceptables para la especie y sin diferencia significativa; otros parámetros como temperatura, oxígeno y salinidad presentaron diferencias significativas (P&gt;0.05) aunque dentro de los rangos óptimos para el cultivo de la especie. Se concluyó que la fuente de proteína usada en las dietas experimentales no incidió sobre el resultados productivos de la cachama blanca P. brachypomus cultivada en BFT.

Effect of soy cake powder, milk fat and sugar on the body and texture of soy fortified burfi

Effect of soy cake powder, milk fat and sugar on the body and texture of soy fortified burfi

Phyto-enhanced remediation of soil co-contaminated with lead and diesel fuel using biowaste and Dracaena reflexa: A laboratory study

In phytoremediation of co-contaminated soil, the simultaneous and efficient remediation of multiple pollutants is a major challenge rather than the removal of pollutants. A laboratory-scale experiment was conducted to investigate the effect of 5% addition of each of three different organic waste amendments (tea leaves, soy cake, and potato skin) to enhance the phytoaccumulation of lead (60 mg kg(-1)) and diesel fuel (25,000 mg kg(-1)) in co-contaminated soil by Dracaena reflexa Lam for a period of 180 day. The highest rate of oil degradation was recorded in co-contaminated soil planted with D. reflexa and amended with soy cake (75%), followed by potato skin (52.8%) and tea leaves (50.6%). Although plants did not accumulate hydrocarbon from the contaminated soil, significant bioaccumulation of lead in the roots and stems of D. reflexa was observed. At the end of 180 days, 16.7 and 9.8 mg kg(-1) of lead in the stems and roots of D. reflexa were recorded, respectively, for the treatment with tea leaves. These findings demonstrate the potential of organic waste amendments in enhancing phytoremediation of oil and bioaccumulation of lead.

Inhibitory Effects of Phytate to Bioavailability of Calcium, Ferum and Zinc in Local Soy Products

This study was carried out to determine the inhibitory effects of phytate on the bioavalaibility of calcium (Ca), ferum (Fe) dan zink (Zn) in selected soy-based products. Phytate exerts its inhibitory effects on the absorption of minerals such as Ca, Fe and Zn by forming insoluble and undigestible complexes. The inhibitory effect of phytate on the bioavailability of minerals like Ca, Fe and Zn was estimated by measuring their molar ratios. Phytate content was determined by using anion-exchange method while mineral contents were determined by Atomic Absorption Spectrophotometer ( AAS ). Soybased products were bought from the night markets and food stall located at Cheras and Sri Rampai, Kuala Lumpur. Each samples from both location was analysed in duplicates. Results from this study showed that soy cake and all dishes containing tempe did not contain phytate content. This may due to the presence of R. oligosporus that produces phytase and hydrolysed the phytate content during the fermentation process of tempe. There were fi ve food samples that have a phytate/Ca molar ratio > 0.24, ten food samples with a phytate/ Fe molar ratio > 1, eight food samples have a phytate/Zn molar ratio >15 and one food sample has a [phytate x Ca]/ Zn molar ratio > 200. The result of molar ratio phytate/mineral in this study estimated the low bioavailability of Ca, Fe and Zn. In conclusion, soy cake and all dishes containing tempe contained high bioavailability of minerals, while tau-hoo pok contained low bioavailability of minerals.

Bioavailability and Bioremediation of Diesel Fuel-Contaminated Soil Using Organic Wastes as Supplement

Soil and surface water contamination by organic compounds is a common occurrence in most developing countries. This caused harmful effects on the environment and human beings. Bioremediation can be an alternative green technology for remediation of such hydrocarbon-contaminated soil. Bioremediation of soil contaminated with 5% and 10% (w/w) diesel fuel amended with 10% soy cake (SC), potato skin (PS) and tea leaf (TL) was studied for a period of 84 days, under laboratory condition. At the end of 84 days, the highest percentage of oil biodegradation (88%) was recorded in soil contaminated with 5% diesel fuel and amended with SC, while only 75% of oil biodegradation was recorded in soil contaminated with 10% diesel fuel and amended with SC. Bioavailability which was assessed by the hydroxypropyl cyclodextrin (HPCD) extraction method showed that bioavailability reduced in soil amended with organic wastes. Results of first order kinetic model to determine the rate of biodegradation of diesel fuel revealed that soil amended with SC recorded the highest kinetic rate of oil biodegradation 0.148 day and 0.103 day in 5% and 10% oil pollution. The results of this study demonstrated the potential of SC as a good substrate to enhance remediation of hydrocarbon contaminated soil at low pollution concentration.