Fat Values Research Articles

Effect of Heat Treatment on Storage Stability of Sheep Tail Fat

In this study, the effects of various physical, chemical, and technological properties of sheep tail fat (fresh and ghee) as well as different storage durations, storage temperatures, and the use of additives on the storage stability of thermally processed sheep tail fat (ghee tail fat) were investigated. To prevent lipid oxidation and other degradation factors during use after long-term storage, salt and antioxidant additives were used. Samples were stored in glass jars at 25ºC, +4ºC, and -18ºC for 90 days. The moisture, protein, fat, and ash contents of fresh tail fat was determined as 11.2%, 3.47%, 85.0%, and 0.07%, respectively. In clarified fat, the moisture content was determined as 0.4%, protein content as 2.98%, fat content as 96.0%, and ash content as 0.05%. Additionally, the cholesterol content in tail fat was 60 mg/100 g in fresh tail fat and 58 mg/100 g in ghee tail fat. The pH values of fats were determined as 5.7 in fresh samples and 6.2 in ghee samples. The fatty acid compositions of samples revealed that the dominant fatty acid groups in both fresh and ghee sheep tail fat were palmitic, stearic, and oleic acids. Fresh tail fat stored at room temperature deteriorated in terms of chemical properties (FFA, peroxide, and TBA) within 7 days, while those stored at +4ºC deteriorated within 15 days. However, thermally processed samples were preserved without deterioration for 60 days at these storage temperatures.

Simultaneous Effects of Single-Nucleotide Polymorphisms on the Estimated Breeding Value of Milk, Fat, and Protein Yield of Holstein Friesian Cows in Hungary.

This study aimed to find SNPs that have an effect on the estimated breeding values (EBVs) of milk (MY), fat (FY), and protein yield (PY) of Holstein Friesian cows in Hungary. Holstein Friesian cows (n = 2963) were genotyped on a Eurogenomics (EuroG_MDv4) chip. The EBVs for MY, FY, and PY were obtained from the Association of Hungarian Holstein Breeders (AHHB). The loci associated with the EBVs were identified via three approaches: the calculation of genetic distance of the SNPs (Fst_marker), linear regression, and haplotype association tests. Nine SNPs were significantly associated with MY, FY, and PY located on BTA 2, 5, 28, and X. Among the nine SNPs identified, BTB-00219372 on BTA 5 had a positive β coefficient for MY and a negative β coefficient for FY and PY. In addition, BovineHD3000027615 on BTA X had a positive β coefficient for both MY and PY, as well as a negative β coefficient for FY. The identified SNPs were located near several genes that remain unstudied in cattle, which are potential targets for closer scrutiny in relation to milk properties. The markers associated with two or three EBVs could be used in selection with high efficiency to accelerate genetic development and help AHHB experts achieve their breeding. Most marker effects point in the same direction on EBVs; however, we found that BTB-00219372 and BovineHD3000027615 could be used with caution to increase one EBV while decreasing the other EBV or EBVs.

Techno-economic assessment and innovative production of nutrient-rich jam, jelly, and pickle from Sonneratia apetala fruit.

Sonneratia apetala, a nutrient-rich mangrove fruit, presents an opportunity for innovative food product development, offering potential health benefits and economic value through the creation of jam, jelly, and pickle. This innovative invention reveals the nutritional content including vitamins and minerals of Sonneratia apetala jam, jelly, and pickles from Nijhum Dwip in Hatiya Upazila, Noakhali District. These products contain Na, Mg, K, Ca, Mn, Fe, Cu, and Zn, which are essential for human nutrition. The texture and sensory qualities of the products depend on their Total Soluble Solids (TSS), acidity, moisture, pH, and total sugar content, with each parameter receiving an average score of 7 to 8 out of 9 (hedonic scale). Trace amounts of Cd, Cr, Pb, and Hg were found to be significantly below the safe consumption limits. F-, Cl-, SO42-, soluble and total PO43- concentrations were also below safety thresholds. The moisture, ash, protein, fat, fiber, pectin, sugar, carbohydrate, and caloric values highlight the dietary benefits and energy content of these products. The products exhibited higher levels of vitamin C and minerals compared to other citrus fruits. All tested parameters met safe consumption standards, ensuring product safety. These products underwent testing for Heterotrophic Bacterial Count to guarantee their safety. A one-year shelf life is ensured by conducting quarterly storage data checks and organoleptic tests by a 10-member jury panel. The one-way ANOVA test for sensory analysis and shelf life detection indicates statistically significant results. These products help mitigate nutrient deficiencies and promote health by regulating the diet. Applying this technology in grassroots jam, jelly, and pickle production could potentially boost the local economy by approximately $10,000 annually through the creation of small industries among the coastal population.

Nutritional value of seven demersal fish species from the North Atlantic Azores archipelago

Valorization of azorean demersal fish species must focus quality. This study aims to assess the nutritional value, sodium content and fat quality index of seven commercially relevant demersal fish species from the Azores Region: blackspot seabream (Pagellus bogaraveo), blackbelly rosefish (Helicolenus dactylopterus), splendid alfonsino (Beryx splendens), alfonsino (Beryx decadactylus), forkbeard (Phycis phycis), offshore rockfish (Pontinus kuhlii) and common mora (Mora moro). Moisture, ash, crude protein, total sugars, total fat, fatty acid profile, sodium and salt content were assessed. B. splendends, P. kuhlii and P. bogaraveo presented the highest values for crude protein, while P. kuhlii and B. decadactylus presented the biggest value for crude fat. All species were classified as lean. Sodium and salt contents were higher in H. dactylopterus. This study showed the high nutritional value presented in azorean demersal fish species. Nevertheless, B. splendens, H. dactylopterus, P. kuhlii and B. decadactylus revealed higher values of lipid quality indices.

Use of Fluorescence Spectroscopy Combined with Chemometric Tools for the Quality Assessment of Fermented Parkia Biglobosa Seeds During Storage

Fermented <i>Parkia biglobosa</i> seed is a food of high nutritional value that plays a vital role in the diet of many populations, particularly in West Africa. This food offers a combination of proteins, vitamins, minerals and fibers, while having beneficial properties for the health of consumers. Thus, this study aimed to investigate the feasibility of using front face fluorescence (FFFS) to assess the quality of dry fermented seed of <i>Parkia biglobosa (Soumbara)</i> during storage. In this study, the physicochemical parameters (pH, fat and peroxide value (PV)) were determined. The obtained results showed that the pH, fat and PV values varied with the storage duration. For example, from day 1 to day 30, the pH values increased from 6.130 ± 0.05 to 6.723 ± 0.07. By applying principal component analysis (PCA) and factorial discriminant analysis (FDA) on the emission spectra acquired after excitation wavelengths fixed at 250 nm, 340 nm, 360 nm, 290, 290 nm and 410 nm, a perfect discrimination of the soumbara samples according to the storage times. In addition, the factorial discriminant analysis allowed to obtain a correct classification rate between 90 and 100. Regarding the prediction of the pH, fat and PV level, the partial least squares regression (PLSR) applied to the FFFS spectra data gave an excellent prediction with R<sup>2</sup> values of 0.99. The results obtained in this study show that the FFFS method coupled with descriptive and predictive chemometric tools could be applied as an effective, rapid and non-destructive method for monitoring the quality of fermented <i>Parkia biglobosa</i> (soumbara) seeds during storage.

Quality Characteristics Changes of the Fat Portion of Chinese Bacon During Processing Based on Physicochemical Properties and Microstructure Studies.

In order to elucidate the development of quality properties in the fat portion of Chinese bacon during low-temperature smoking (LTS), raw pork was cured for five days, followed by infusion with smoked liquid and a subsequent ten-day smoking period characterized by alternating high and low-temperature conditions. The physicochemical characteristics and microstructures of the fat portion of the Chinese bacon were examined at three stages: the raw meat stage (Control), the curing stage (C3d and C5d), and the smoking stage (S5d and S10d). The results showed that LTS increased the hardness, transparency, and b* value of bacon fat. The increased contents of neutral lipids and free fatty acids, increased activities of neutral lipase and lipoxygenase, and increased peroxide and thiobarbituric acid reactive substance value indicated significant lipolysis and lipid oxidation of bacon fat during LTS. After the treatment, a decreased melting point and increased β'- and β-type fat crystal formation were observed in the fat portion. Moreover, the treatment led to disruption of the adipocyte membrane structure. Therefore, the destruction of adipocytes after lipolysis and lipid oxidation during low-temperature smoking treatment might contribute to the development of quality properties of bacon fat portions. Precise control of temperature and time enhances the stability of the fat portion of bacon, thereby improving quality characteristics such as texture and appearance.

Effect of Pretreatment and Osmotic Dehydration on the Quality and Technological Properties of Dried Banana (cv. Thap Maeo)

The banana is a product to preserve banana, avoid post-harvest losses and add value. This study aims to evaluate pre-treatments of prevention enzymatic browning and osmotic dehydration, influence on drying time, proximate analysis, physicochemical characterization, color and yield in bananas cv. Thap Maeo. The biometric characterization was performed. Bananas cv. Thap Maeo was submitted to pre-processing: antioxidant (acid ascorbic (0.25%), acid citric (0.30%)), bleaching (94°C), sulphitation (Na2S2O5/0.01%), with and without osmotic dehydration in sucrose solution (65°Brix/6h) and oven dried (65°C). The obtained products were evaluated for drying curve, chemical composition, physicochemical characteristics, internal color and external color, and dried banana yield. The banana of cv. Thap Maeo presents big bunches, high number of fruits, class 12, medium fruits, moderately sweet, low acidity, pulp yield (80.47%) e 92.65 kcal). These technological properties are interesting for agribusiness. There are significant differences for prevention and enzymatic browning, osmotic dehydration and interaction for several evaluated parameters. Dried banana with osmotic dehydration dried in 32 h, dry matter (80.1%), carbohydrates (74%), TSS (65º Brix), TSS/TTA ratio (59.3), ash content (0.4%), lower Aw (0.59), moisture content (19.9%), lower texture (2.23 N), 312 Kcal. Bleaching was the best in preventing the enzymatic browning in dried banana, with lower values of crude fat (0.24%), DM (78.1%), texture (less hard, 2.43 N), low moisture content (21.9%), low pH (4.26), AW (0.66), high yield (39%). Color light, red and yellow: color external (L*(29.1), a*(10), b*(10.3)) and color internal (L*(38.9), a*(12.1), b*(19.9)). The dried banana blanched with osmotic dehydration can be an opportunity for agribusiness bananas, added value, and conservation bananas, and can serve as a basis for Local Productive Arrangements - APL’s, in the Amazon. We recommend that further studies bleaching be carried in bananas with peel, steam blanching, immersion in liquid nitrogen, freeze cycles, and loss of minerals.

Selective adsorption-photocatalytic synergistic breakdown of sulfamethazine in milk using loaded molecularly imprinted Ag3PO4/TiO2 films

To remove antibiotics from milk effectively, molecularly imprinted Ag3PO4/TiO2 photocatalysts (MAT) were prepared using sulfamethazine (SMZ) as a template and butyl titanate as a functional monomer. Molecularly imprinted Ag3PO4/TiO2 films (MATs) were constructed using quartz glass tubes as the carrier. The morphology and structure of MAT, the properties and mechanism of degradation of SMZ by MATs, and the nutrition and safety of milk were evaluated. The results showed that MAT formed obvious imprinted cavities and n–p-type heterojunctions. Moreover, MATs exhibited the highest degradation rate (82.4 %) of SMZ, an enhanced selectivity factor α (3.98), and adsorption capacity Q (8.47 mg/g), which did not alter protein, fat, or acidity values in milk and no photocatalyst residue was detected. The high photocatalytic activity and selectivity of MATs for SMZ were mainly attributed to the presence of imprinted holes that matched the template molecules, the large specific surface area, the formation of n–p-type heterostructures, and Z-type charge transfer.

Gestational diabetes mellitus (GDM): diagnosis using biochemical parameters and anthropometric measurements during the first trimester in the Indian population.

The objective of the study was to use anthropometric measurements (age, BMI, and subcutaneous fat) inconjunction with biochemical parameters (sex hormone-binding globulin (SHBG), homeostasis model assessment-insulin resistance (HOMA-IR), fasting glucose, serum insulin, and total cholesterol) to predict the probability of gestational diabetes mellitus (GDM) in the first trimester. The study enrolled 48 pregnant women with GDM and 64 high-risk pregnant women without GDM. During the first-trimester examination, maternal blood samples were collected to measure SHBG, fasting blood glucose, serum insulin, and total cholesterol levels. Regression model analysis was used to examine the variables that showed statistically significant differences between the groups and were independent predictors of GDM. Receiver operating characteristic (ROC) curve analysis was employed to determine the risk of developing GDM based on cut-off values. The levels of SHBG, HOMA-IR, serum insulin, fasting glucose, and total cholesterol were identified as significant independent markers for predicting GDM. Meanwhile, age, body mass index, and subcutaneous fat values were found to be non-independent predictors of GDM. The areas under the ROC curve were calculated to determine the predictive accuracy of total cholesterol, HOMA-IR, SHBG, and subcutaneous fat for developing into GDM, and were 0.869, 0.977, 0.868, and 0.822 respectively. The sensitivities for a false positive rate of 5 % for predicting GDM were 68.7 , 91.67, 91.7, and 97.9 % for total cholesterol, HOMA-IR, SHBG, and subcutaneous fat, respectively. The independent predictors for the subsequent development of GDM in high-risk pregnancies are HOMA-IR, SHBG, Total cholesterol, and subcutaneous fat (SC) levels. These parameters can be used to create a regression model to predict the occurrence of GDM.

Estimation of the digestible energy value of fat obtained from black soldier fly larvae (Hermetia illucens) for growing pigs

ABSTRACT An experiment was conducted to determine the digestible energy (DE) of insect fat (IF) from black soldier fly larvae (BSLF) for growing pigs. Saturated fatty acids (SFA) were the dominant group of fatty acids in the IF, with lauric acid (C12:0) and palmitic acid (C16:0) comprising the greatest concentrations in this group. Linoleic acids (C18:2) and oleic acids (C18:1) were the main unsaturated fatty acids. The IF contained 37.63 MJ/kg gross energy and 2.55 g/kg nitrogen. During the experiment, a DE bioassay was performed wherein growing pigs were fed one of the two experimental diets (either a maize–wheat–barley–soy basal diet or a diet containing 50 g/kg IF plus 950 g/kg of the basal diet). The DE of the IF was calculated based on the differences between the DE values of basal and test diet (substitution method). The DE of the IF was determined to be 36.86 MJ/kg. The IF contains a DE level comparable to vegetable oils, including soybean, rapeseed, corn and palm oils. The results showed that the examined fat from BSLF is a good source of available energy and can be incorporated in pig diets as an alternative energy source.

A Compact Planar MIMO Inverted‐F Antenna (PIFA) for Sub‐6 GHz 5G Communication and IoT Wireless Networks Applications

ABSTRACTA compact eight‐port MIMO structure containing planar inverted‐F antennas (PIFAs) as radiating elements is designed for 5G cellular communication applications within the sub‐6 GHz band. The proposed antenna consists of four radiating elements that are placed at four corners on the same plane of geometry. The overall dimension of the ground plane is considered to be 59 mm × 120 mm to make it convenient for modern smart mobile handsets. Each radiating element has 2‐feeding plates, which are situated perpendicular to each other in orientation to make the arrangement cross‐polarized, which in turn exploits polarization diversity as well as spatial diversity among the combination of different radiating elements. The patches are structured by embedding rectangular slots in a meandered shape, and the ground plane is configured by introducing rectangular slots and narrow metallic strips. The prototype of the prescribed MIMO PIFA model has been fabricated and experimentally tested. It shows multi‐band operations (3.27–3.37, 4.16–4.35, 4.93–5.06, and 5.47–5.68 GHz) within the sub‐6 GHz spectrum. The isolation among various patches is observed within the range of −35 dB to −42 dB. The peak gain reaches around 8.1 dBi. The designed MIMO PIFA exhibits superior diversity performance by producing ECC ≤ 0.0006, DG ≈ 10 dB, CCL < 0.20 bits/Hz/s, and MEG ≤ −3 dB. Furthermore, the specific absorption rate (SAR) is evaluated according to the standard values of fat, skin, and muscle at 3.3 GHz. The prescribed model maintains acceptable SAR values for 1‐g and 10‐g tissues, which makes it suitable for smartphone applications.

Physicochemical and proximate composition of cincalok (fermented shrimp) mixed with red onion powder, red chilli pepper and musk lime juice

Abstract Cincalok has a pungent smell and salty-sour taste and is served with various recipes to improve its quality. Herbs in cincalok enhance sustainability by lowering the demand for artificial additives in meals. This study aims to compare the physicochemical properties and proximate compositions of cincalok before and after adding red onion powder (ROP), red chilli pepper powder (RCPP), and musk lime juice (MLJ). Three variations of cincalok were made by mixing commercial cincalok with 5% of ROP, RCPP, and MLJ and fermenting for ten days at room temperature. The samples’ physicochemical properties (pH, water activity, titratable acidity and colour) and proximate compositions were measured. The results showed that the pH decreased after mixing and fermentation. The water activity ranged from 0.88 to 0.86, and titratable acidity from 2.54 to 1.96 after fermentation for all samples. The result also showed that cincalok mixing with RCPP had the highest value of ash (12.48%), protein (19.54%), fat (7.00%), and fibre (6.42%) content after fermentation. In conclusion, incorporating ROP, RCPP, and MLJ into cincalok influences its physicochemical and proximate composition, highlighting the benefits of using locally sourced herbs as natural food additives.

Characterization of the chemical composition, amino acid, and fatty acid profiles of underutilized poultry feathers

Poultry is one of the leading subsectors of animal husbandry. However, despite its socioeconomic importance, it is considered a significant contributor to environmental problems through its waste production, including feathers. Feathers are protective layers that make up the typical outer wrapping. It can be found on feathery and in some non-feathery winged creatures. In this context, this research was conducted to determine the proximate, mineral, fatty acid, and amino acid profile in poultry feathers. The proximate analysis revealed the values of ash (1.40%), moisture (6.30%), crude fiber (9.20%), protein (67.50%), crude fat (2.90%), and carbohydrate (12.70%). The mineral elements (ppm) indicated sodium (0.04), magnesium (0.03), potassium (0.04), calcium (0.06), phosphorus (0.05), manganese (0.01), iron (0.01), and zinc (0.01). The amino acid profile showed that it contained sixteen amino acids which includes important amino acids most especially all the essential amino acids except lysine. In contrast, the fatty acid profile revealed that it contained twelve fatty acids. Among these, it includes basic saturated fatty acids such as glycine and rich in unsaturated fatty acid contents. The finding indicates that poultry feathers can contribute useful nutrients, mineral elements, fatty acids, and amino acids to livestock feed for maximum utilization and rapid development, making it a good potential and sustainable material from waste to wealth.

Comparative Analysis of Milling Technologies in Dark and Milk Cocoa Topping Production for Ice Cream

Chocolate and cocoa toppings are widely used for confectionery products. Toppings used for ice creams contain higher fat content (about 40-60%) to ensure a greater flow to cover the whole product. The dark cocoa topping consists of cocoa and sugar powder distributed in vegetable fat, while cocoa topping with the added 7% non-fat milk fraction is regarded as a milk cocoa topping. This research aimed to determine and compare the impact of the ball mill, and five-roll mill and conching used for the production of dark and milk cocoa toppings regarding the particle size distribution, rheology properties and content of moisture, sucrose, fat and lactose. The obtained results showed that the volume-weighted mean parameter D (4,3) was lower in the samples produced in a ball mill. Additionally, the viscosity, linear and Casson, slightly increased in samples produced in a ball mill except for the milk cocoa topping which had 0.55 fold higher value of linear viscosity compared to the sample produced using a five-roll mill and conching. Regarding the results of NIR spectroscopy, it was found that the samples produced in a ball mill showed higher values of moisture, but lower values of sucrose, lactose and fat.

Comparative analysis, nutritional properties, and in-vitro gastrointestinal digestion of the antioxidant potential of roselle leaves using drying techniques

This study aimed to provide new insight into the influence of nutritional properties and in-vitro gastrointestinal digestion on the antioxidant activities of roselle leaves (RL) by applying drying techniques, specifically freeze-drying, oven-drying, sun-drying, and hot air-drying. The results observed that freeze-dried RL had higher nutritional and physical properties compared to other drying techniques. It had the maximum values of protein (6.61 g/100 g), fat (7.74 g/100 g), ash (18.53 g/100 g), crude fiber (9.46 g/100 g), water activity (0.32), pH (2.54), and titratable acidity (0.027%). In addition, all treatments on RL samples were evaluated for their functional characteristics. Furthermore, after in-vitro digestion, the antioxidant potential of total phenolic contents and flavonoid levels exhibited a percentage rise of 2.1% and 12.03% across all treated samples (54.98 ± 0.02 to 57.08 ± 0.05 mg/g and 28.66 ± 0.02 to 40.69 ± 0.03 mg/g), respectively. Interestingly, the total anthocyanin, 2,2-diphenyl-1-picrylhydrazyl, ferric-reducing antioxidant power, and vitamin C in all dried samples levels decreased and ranged from 49.17 ± 02 to 4.91 ± 0.42 mg/g, 84.92 ± 0.21 to 80.81 ± 0.21%, 14.65 ± 0.48 to 1.12 ± 0.21 mg/g, and 8.8 ± 0.06 to 2.24 ± 0.04 mg/L, respectively, after digestion. Consequently, freeze-drying techniques demonstrate advantageous effects on RL antioxidant potential. RL may serve as a valuable component for incorporating into other products to enhance innovative and functional food products.

Anthropometric Profile and Position-Specific Changes in Segmental Body Composition of Professional Football Players Throughout a Training Period.

Body and anthropometric profiles of football players vary depending on the physiological and technical demands imposed by different positions. The aim of this study was to evaluate the body composition of professional soccer players in relation to their position on the field during a training macrocycle. The Direct Segmental Multi-Frequency Bioelectrical Impedance Analysis method was used to analyze 58 players at six key moments of the macrocycle. The results show that body profiles are adjusted to the specific demands of each position. Midfielders showed the lowest muscle mass, while defenders showed many notable changes. In general, as the season progressed, all field players experienced an increase in trunk body fat. Fat and lean mass values of goalkeepers differed greatly from the rest. The greatest variations in body composition were observed during pre-season and transition in relation to variations in training load and competitive intensity. The results suggest that the phase of the macrocycle has a greater influence on these variations, although the physical characteristics of each position are relevant. Understanding these dynamics allows for the design of more personalized and efficient training programs to optimize the performance of footballers according to their roles and each stage of the season.

Comparative analysis of raw milk samples in Amasya region

Milk is a complete and incredibly nutritious food supply for humans. Millions of tons of raw milk have been processed by the dairy industry to meet huge public demand. Therefore, there are studies needed related to the classification of raw milks in the supply chain. The aim of this study is to evaluate the quality of raw milk samples in Amasya region. Firstly, raw cow's milk is classified according to its protein and fat values. In the first period, the mean fat value of raw milk collected from three lines was found to be 3.86, 3.89, and 3.87 as (%) the percent value, respectively, while the mean protein value of raw milk collected from three lines was found to be 3.29, 3.28, and 3.25 as (%) the percent value, respectively. In the second period, the mean fat value of raw milk collected from three lines was found to be 3.93, 3.99, and 4.03 as (%) the percent value, respectively, while the mean protein value of raw milk collected from three lines was found to be 3.34, 3.35, and 3.34 as (%) the percent value, respectively. The findings indicated that during both periods, the daily raw milk collected from three lines is class A, where protein value (%) is 3.1 and above while fat value (%) is 3.5 and above. Since the quality of raw milk is important not only for milk consumers but also for the quality of the corresponding dairy products, the quality of raw milk must be controlled correctly. Consumer requirements for high-quality milk and dairy are of importance on dairy products.

A Comparative Study of Raw Buffalo Milk Components from Two Sources: Local Markets and Buffalo Breeders' Fields in Shatrah City

A study was conducted in Shatrah City, Iraq, from April 1 to August 1, 2022, to compare and evaluate the physicochemical Composition of raw buffalo milk from two sources: local markets (including street vendors and dairy shops) and buffalo breeders' fields. 100 raw buffalo milk samples were collected, with 50 samples from each source. The results showed that raw buffalo milk samples from breeders' fields had significantly higher (p < 0.05) fat, solid non-fat, protein, lactose, total solids, ash, and milk density than those from local markets. In contrast, raw buffalo milk samples from local markets had significantly (p < 0.05) higher water content (moisture) than those from breeders' fields. The mean values of fat, solid non-fat, protein, lactose, total solids, water, ash, and density in samples from breeders' fields and local markets were as follows: (31.33±0.590, 0.62±0.0142, 85.98±0.312, 14.01±0.312, 4.97±0.122, 3.28±0.073, 8.89±0.204, 5.25±0.150) ((24.42±0.745, 0.49±0.016, 90.22±0.256, 9.76±0.251, 3.92±0.125, 2.59±0.083, 6.99±0.225, 2.77±0.130), respectively. The study results indicated that some vendors in the local markets of Shatrah City (street vendors and dairy shops) adulterated raw buffalo milk to increase their profit margins by adding water, partially removing fat, or using other readily available adulteration methods.

The effect of season and agro-ecology on physicochemical properties of cow's raw milk in Central and North-Western Zone of Tigray, Ethiopia

Milk at a normal state has unique physical, chemical, and biological characteristics that are used as quality indicators. The quality of milk is influenced by many factors and the components of milk are very sensitive indicators for milk production practices. Season and agro-ecologies have influences on physicochemical properties of cow milk. Therefore, this research aimed to investigate the effect of season and agro-ecology on the physicochemical properties of cow's raw milk in Central and North-Western Zone of Tigray. The study was conducted in Aksum, Shire-Indaselassie, and Sheraro administrative towns. A two-stage sampling method was used to select both the study area and respondents. All towns in the Central and North-Western zones of Tigray were categorized into three agro-ecologies, and sample towns were purposively selected from each category based on accessibility and milk production potential. Sample respondents were then randomly selected from each agro-ecology. Agro-ecology categorization was based on altitude, temperature, and feeding practices, while seasons were classified according to rainfall and temperature. A total of 210 samples, comprising 35 samples from dairy farms and 35 samples from cafeterias within each agro-ecology, were analyzed to assess the physicochemical properties of cow milk across two different seasons. Physicochemical analysis including determination of fat, crude protein, solids not fat, density, lactose, salt, water added and freezing point was conducted in the laboratory of Mekelle University using Lacto scan, Bulgaria. The overall mean values of milk fat, solids-not-fat (SNF), protein, and lactose were 3.72 ± 0.12 %, 6.72 ± 0.17 %, 2.6 ± 0.08 %, and 3.72 ± 0.09 %, respectively. Specific gravity, salt content, water added, and freezing point exhibited mean values of 1.026 ± 0.001 g/ml, 0.53 ± 0.01 %, 19.33 ± 1.8 %, and −0.42 ± 0.01oC, respectively. Significant differences (p < 0.05) were observed in protein, solids-not-fat, lactose, and salt content among agro-ecologies, seasons, and sources of milk. Correlation analysis revealed positive correlations between specific gravity and solids-not-fat, protein, lactose, and total salt, while negative correlations were observed with water added and freezing point (p ≤ 0.01). In conclusion, the physical and chemical properties of cow's raw milk are influenced by agro-ecology, season, and the source of milk. Notably, milk adulteration, particularly with the addition of water, was more prevalent among cafeteria owners. Given the absence of established milk quality standards in Ethiopian conditions, it is imperative for the government to introduce quality standard measures, rules, and regulations to effectively control milk quality.

Nutrient Composition And Sensory Evaluation Of Sorghum Based Complementary Food Fortified With Soybean, Carrot And Crayfish

The nutritional composition and sensory characteristics of sorghum-based complementary food fortified with soybean, carrot and crayfish at different substitutional levels were evaluated using standard analytical procedures. The results revealed that moisture,ash,fat,fibre,protein and carbohydrate content values range from 7.73% to 13.07%, 1.84% to 4.66%, 39.48% to 44.02%, 0.02% to 2.01%, 13.59% to 24.51% and 16.31% to 27.44% respectively. The selected minerals showed that calcium, zinc, magnesium, manganese, and iron varied from 1.61 to 15.56mg/100g, 0.05 to 4.71mg/100g, 3.51 to 8.80mg/100g, 0.22 to 7.78mg/100g and 0.02 to 6.68mg/100g respectively. Vitamin A showed an appreciable amount in the sample with the inclusion of carrot.Values obtained met the Codex Alimentarius Commission Guidelines for formulated complementary foods for older infant and young children. The sensory properties revealed that sample E (60% sorghum, 25% soybean, 10% carrot and 5% crayfish) was most preferred and this has provided a basis for the development of an acceptable complementary food that can provide the needed protein and other nutrients, thereby combating protein energy malnutrition in infants