Cooking Water Research Articles

Gamma-irradiated hydroxyapatite based electrochemical sensor for simultaneous detection of rutin and quercetin flavonoids

Semi-synthetic flavonoids, such as rutin and its aglycone, quercetin, are of considerable interest in nutraceuticals, pharmaceuticals, and traditional medicine due to their health benefits. Here, we report the synthesis of hydroxyapatite (HA), its subsequent modification through gamma irradiation, and fabrication of an electrochemical sensor for the selective and simultaneous determination of quercetin (QR) and rutin (RT). Under optimized conditions, the GI-HA modified glassy carbon electrode (GCE) showcased sharp peaks at 0.29 V and 0.39 V corresponding to the oxidation potentials of QR and RT respectively in phosphate-buffered saline at pH 6. The fabricated sensor exhibited the lowest detection limits of 0.02 µM for QR and 0.018 µM for RT over a wide linear concentration range from 0.02 to 800 µM for both compounds. Furthermore, the sensor displayed excellent storage stability, reproducibility, and repeatability, with relative standard deviations of less than 5 %. The practical applicability of the sensor was demonstrated by measuring QR and RT in amaranthus viridis (a perennial medicinal herb), red onions, and pharmaceutical samples. Interestingly, a transition from RT to QR has been observed in the amaranthus viridis during its cooking in water at temperatures ranging from 80 to 100 ℃. Additionally, the sensor demonstrated a notable increase in QR levels in red onions exposed to sunlight over the course of a week. Thus, the 100 kGy GI-HA modified GCE has the potential to monitor QR and RT in food and pharmaceutical samples, either independently or simultaneously.

Substantiation of safety and quality indicators of natural mineral and spring waters in Ukraine for the preparation of food for infants

The object of the research is regulatory support for the use of natural mineral waters and spring waters for the preparation of food for infants. Along with drinking water, natural mineral water is used for the preparation of food for infants, which is more protected from contamination. Currently, there are no approved safety parameters for natural mineral waters and spring waters in Ukraine, as well as requirements for markings on packaging or labeling that relate to the suitability of these waters for feeding infants. In this work, based on the results of the analysis of the current legal documents of European countries (Poland, Bulgaria, the Czech Republic, France, Germany) on the use of natural mineral waters in the preparation of food for infants, the indicators of the safety and quality of natural mineral and spring waters in Ukraine in the preparation of food are substantiated food for infants. Because of the specific physiological needs of children at an early age, water for cooking is an important factor in their normal psychophysical development. Water for preparing infant food must meet stricter criteria for total mineralization (suggested: ≤500 mg/l), the content of certain macro-components, nitrites (suggested: ≤0.1 mg/l), nitrates (suggested: ≤10 mg/l), ammonium (suggested: ≤0.1 mg/l), fluorides (suggested: ≤0.7 mg/l), sanitary and microbiological indicators (suggested normalization of the indicator of the total microbial number in the finished product). The peculiarities of the technology of industrial packaging of natural mineral waters and spring waters for the preparation of infant food are outlined. These waters are packaged only non-carbonated, without the addition of any preservatives or disinfectants. Packaging of these waters should take place near water points, which should be reliably protected from biological and chemical contamination. The obtained results can be used for the development and approval of a normative legal act in Ukraine on the regulation of the use of natural mineral waters and spring waters for the preparation of infant food.

Exploring the theoretical minimum energy use in the U.S. office building sector

This paper explores the minimum energy that would be required to provide all energy-using services currently used the U.S. office building sector if they were all provided by thermodynamically ideal devices that do not violate physical law. Data from the U.S. DOE and the General Services Administration were used to identify office building workspace services, equipment, occupancy and schedules. Internal building loads were estimated after identifying or conservatively approximating the thermodynamically ideal power required for each service. The average thermodynamically ideal office building in the U.S. would use 2.2 kWh/m2-yr or less, which represents 1.0% of the current average end-use consumption in the sector. Such a large gap between the thermodynamic limit and today’s practice is related to the fact that the energy performance of all the internal gain producing equipment in buildings is far from ideal along with the HVAC equipment and envelope components. Ideal office buildings would use 69.7% of their energy for cooking and related domestic water heating and cooling; illumination accounts for a smaller portion, consuming 17.5%, while office equipment and cooling would use 6.9% and 5.9% of the total consumption, respectively. Dramatic reductions come from the elimination of heating energy and air distribution energy brought about by ideal adiabatic building envelopes and frictionless air distribution. Cooling energy is virtually eliminated by the combination of greatly reduced cooling loads and ideal Carnot equipment. But the thermodynamically ideal office equipment would use two orders of magnitude less energy than today as well.

Processing of Larvae of Alphitobius diaperinus and Tenebrio molitor in Cooked Sausages: Effects on Physicochemical, Microbiological, and Sensory Parameters.

Proteins from insect production represent an interesting (environmentally friendly) option or supplement to commercial livestock farming. At present, however, the larval stages of T. molitor (mealworm) and A. diaperinus (buffalo worm) have been authorized as food for human consumption EU-wide, as have the nymph and adult stages of Locusta (L.) migratoria (Locusta migratoria, Linnaeus, 1758) and Acheta (A.) domesticus (house cricket, Acheta domesticus, Linnaeus, 1758). However, there is the problem that insects that are recognizable as a whole tend to be avoided by consumers, especially in the European region, as they are reminiscent of living things and can cause aversion and disgust in consumers. Against this background, in the present study, five batches of two types of cooked sausages were produced: on the one hand, with turkey, and on the other hand, with pork lean meat as a base. In different formulations, 10% and 20% of the meat contents (turkey or pork) in these meat products were replaced by deep-frozen, pulverized T. molitor and A. diaperinus larvae. The effects of the addition of these insects in the products on the microbiological and physicochemical parameters of these cooked sausages, compared to a product without insect content, directly after heating, were investigated. After production, a storage trial was also carried out to determine whether possible insect ingredients could influence the growth of inoculated bacterial species (Bacillus (B.) cereus, Escherichia (E.) coli, Listeria (L.) monocytogenes, and Campylobacter (C.) jejuni) and how the addition of insect larvae affectsthe sensory and physicochemical properties during storage. The study showed that the products with insects had reduced lightness (turkey p C = 0.025), increased yellowness (pork p S = 0.0009, p C < 0.0001 and turkey p C = 0.0027) and a reduced red color (pork p S < 0.0001, p C = 0.0001) after heating when compared to the cooked sausages without insects. However, no significant differences between the various cooked sausages with or without insects in terms of cooking loss, firmness, and protein, ash, and fat or water contents were found. The microbiological tests showed, on the one hand, that the prior microbial reduction (e.g., in the form of blanching) of the insect larvae was essential in order to guarantee the flawless microbiological quality of the cooked sausages and, on the other hand, that the addition of insects to the cooked sausages did not significantly affect the growth of the inoculated bacterial species and that no sensory differences could be detected during storage. Despite the significant color effects on the product, A. diaperinus and T. molitor larvae would be suitable as protein or meat alternatives in cooked sausages, but they would have to undergo pre-treatment, primarily with regard to microbiological safety. The extent to which a complete replacement of meat is possible has to be investigated in further studies.

Enhancing quick-cooking bean quality: The impact of salt concentrations on soaking of fresh and aged Brazilian genotypes

AimThis study aimed to investigate the feasibility of preparing quick-cooking beans from freshly harvested and aged beans with HTC defects from two Brazilian bean genotypes and to evaluate the influence of different salt concentrations in the soaking step. MethodTwo Brazilian bean genotypes (BRS Estilo and BRS Esteio) that were freshly harvested and aged with hard-to-cook (HTC) defects were used to produce quick-cooking beans by testing different treatments with saline solutions (0.5 %, 1.0 %, and 1.5 %) sodium bicarbonate [NaHCO3] and sodium chloride [NaCl]) in the soaking stage. The cooking time, water absorption, damaged grains, colorimetric profile, visual characteristics, and hardness were analyzed. ResultsThe use of salts in the soaking step promoted reductions of up to 95 % in the cooking time of the beans. The shortest cooking times and highest water absorption were observed with NaHCO3 treatments. After processing, browning of the tegument was observed in BRS Estilo, whereas BRS Esteio exhibited the opposite behavior. Beans soaked in NaHCO3 showed higher levels of damage, regardless of the evaluated genotype; however, HTC beans showed less damage and higher hardness than freshly harvested beans. ConclusionDifferent concentrations of NaCl and NaHCO3 enabled the elaboration of beans with greater water absorption capacity, shorter cooking times, and lower hardness. The 1.0 % NaCl treatment produced quick-cooking beans with better characteristics. The use of salts during the soaking step can help in the preparation of quick-cooking beans, providing improvements in technological quality, especially for HTC beans.

Impact of Four Different Chlorella vulgaris Strains on the Properties of Durum Wheat Semolina Pasta

Microalgae are a promising protein source due to their high protein content; high reproductivity; and low carbon, water, and arable land footprints. In this study, the impact of adding 3 and 5% of four Chlorella vulgaris strains, namely Smooth (SCV), Honey (HCV), White (WCV), and New Honey C. vulgaris (NHCV), on the processing, cooking behavior, color, firmness, structure, and sensory properties of durum wheat semolina pasta was investigated. It was hypothesized that (1) changes in physical properties depend on strain and concentration, (2) acceptability varies by strain due to different colors, odors, and flavors, and (3) the absence of fishy odors and flavors is crucial for acceptance rather than color. The results show that high-quality pasta could be produced with all C. vulgaris strains and concentrations. Cooking time and water absorption of all samples decreased but only significantly for the samples with NHCV added. Also, the bite resistance (determined instrumentally and sensorially) increased for almost all samples due to increasing protein and fiber content. A clear concentration dependency could not be found. In terms of sensory acceptance, NHCV performed the best, and an unaltered typical odor was identified to be crucial rather than color or the absence of fishy odor.

Ultrasonic-assisted extraction of nanocellulose from sweet potato residue and its application in noodles.

Enhancing the amount of dietary fiber without compromising the quality of noodles remains a challenge in the food industry. This study aimed to optimize the ultrasound-assisted extraction parameters to enhance the yield of nanocellulose from sweet potato residue (SPR) using a response surface methodology. The impact of SPR nanocellulose on noodles' physicochemical properties was also explored. Results showed that the optimal extraction conditions for nanocellulose from SPR were identified as 180.73 U/mL cellulase concentration, 4.28 h ultrasonic time, 444.12 W ultrasonic power, and 14.17 h enzymatic hydrolysis time. The max yield of nanocellulose was 15.93% at optimum extraction conditions. Increasing the amount of SPR nanocellulose resulted in a reduction in the optimal cooking time, water absorption, elongation index, and springiness, as well as an increase in the breaking rate, cooking loss, hardness, gumminess, and chewiness of the noodles. Sensory analysis revealed higher acceptability of the noodles with 6%-12% SPR nanocellulose compared to other treatments. Microstructure demonstrated that noodles with 0%-18% SPR nanocellulose exhibited fewer holes and denser network structures, but higher SPR nanocellulose damaged the protein network. Those findings suggested that noodles with less than 12% SPR nanocellulose exhibited higher quality. This research provided the foundation for the development of nanocellulose-enriched foods.

Effects of Allium ursinum L. Leaves and Egg Amount on Quality Attributes, Polyphenol Content, and Antioxidant Capacity of Pasta

Pastas enriched with vegetables are premium nutritious products and their consumption can bring significant health benefits. Recent studies have reported a high content of bioavailable phytochemical compounds in Allium ursinum L.; as such, it can be used in the development of functional food products. This study involved the evaluation of 10 varieties of pasta. Five of these varieties were made from white flour and varying amounts of egg (Ctrl_1–Ctrl_5). The other five varieties (AU_1–AU_5) contained fresh shredded wild garlic leaves in equal proportions (20 g) in addition to the corresponding ingredients (white flour and egg). All pasta variants were investigated for their cooking properties and the presence of bioactive compounds and antioxidant capacity in the raw and cooked pasta. Sensory analysis was conducted on all types of cooked pasta, and results indicated that the pasta with the least quantity of eggs was the most favoured variant. Additionally, the pasta that was enhanced with wild garlic leaves received the highest rating for “overall quality”. According to our results, the optimal cooking time (OCT) increased when the quantity of eggs was raised, but when wild garlic leaves were present, OCT decreased in comparison to the control samples. A significant decrease (p &lt; 0.05) in the cooking parameters, swelling index, and water absorption was observed in both egg pasta (Ctrl) and egg pasta enriched with A. ursinum L. (AU). However, compared to the corresponding egg pasta, the presence of wild garlic in pasta generally produced higher values in SI and WA. Pastas enriched with wild garlic are rich in polyphenols (TPh), with a content ranging from 82.44 to 94.62 µg GAE/g dw, and also exhibit antioxidant properties. The amount of total polyphenol significantly decreases (p &lt; 0.05) during cooking varies depending on the composition of the pasta. The pasta with the highest egg content (AU_5) had the lowest loss of polyphenols, equivalent to 55.35%. Our investigations indicate that producing pasta with eggs and fresh wild garlic leaves results in a valuable food product with a good sensory score, enriched in bioactive components, with essential nutrients that maintains cooking qualities.

Chickpea aquafaba production techniques for foaming: A comparison of foam stability considering the use of soaking water, additives, pressure cooking time, pH, and protein content

This study assessed the impact of soaking water, pressure-cooking time, and additives on chickpea aquafaba foam. Chickpeas were cooked under pressure (with/without soaking water) at 3 cooking times (15, 20, or 25 min). Cooked chickpeas were stored with the cooking water (4 °C for 24h). Drained liquid was beaten for 30 min for foaming. Foam stability, protein content, and pH were analyzed. The best cooking time (20 min) without soaking water was selected (based on protein content, stability, and shorter cooking time) to evaluate foam stability with cream of tartar (1, 3, and 5%), citric acid (0.1, 0.3, 0.5%) and salt (0.1, 0.3, 0.5%). Pressure-cooking time influenced foam's stability more than using or not soaking water. Cream of tartar (3% and 5%) and citric acid (0.1% and 0.3%) improved the stability of the aquafaba foam. The best procedure to produce chickpea aquafaba was soaking the chickpea for 12h under refrigeration (1 chickpea:4 water); discarding the soaking water, cooking the chickpea under pressure for 20 min with freshwater (1:2), storing chickpea with cooking water for 24h under refrigeration; using the cooking water added of cream of tartar (3% or 5%) or citric acid (0.1% or 0.3%); beating the mixture for 30 min.

Production of biosurfactant by Bacillus megaterieum using agro-food wastes and its application in petroleum sludge oil recovery.

The objective of this study is to utilize cost-effective renewable substrates derived from agro-food wastes for the production of biosurfactant by Bacillus megaterium, which was isolated from petroleum sludge. Various agro-food waste materials, namely potato peelings (PP), rice cooking water (RW), biscuit by products (BB), carob pods (CP), and eggshells, were evaluated as nutrient sources for bacterial growth compared to a synthetic medium (SM). The results indicate that the medium comprising carob pods, potato peels supplemented with eggshells promoted the growth of the bacteria and the production of Biosurfactants at a rate of 150mg/l and 140mg/l respectively. The biosurfactant exhibited an emulsification index (E24) of 55.23 ± 0.32%, 46.47 ± 3% 43.80 ± 0.4%, 18.33 ± 0.25% and 20 ± 0.11% for PP, CP, SM, BB and RW respectively. The biosurfactant produced from PP had the ability to decrease the surface tension of water from 74 to 39.38 mN/m, with a critical micelle concentration (CMC) of 15mg/L. The chemical characterization of purified biosurfactant was done using Fourier-transform infrared spectroscopy (FTIR) and Thermal gravity (TG), as well as differential scanning calorimetry (DSC) analysis (TG/DSC), revealing the functional groups and thermostability of the biosurfactant. The DSC spectrum for PP biosurfactant showed the highest thermostability with crystalline temperature (Tc) of 150°C and melting point (Tm) of 295°C. The extracted biosurfactant was mixed with petroleum sludge, composed of heavy oil, 40.64 ± 0.19% of extracted oil was obtained after 5h of reaction while using PP based medium.

Effect of Water Cooking on the Biochemical Characteristics of Leafy Vegetables (Ficus exasperata) Consumed in Northern Côte d’Ivoire

Leafy vegetables play an important role in the diets of all populations around the world, particularly in Africa, Asia and Oceania, where they provide an essential part of the nutritional and medicinal needs. Ficus exasperata leaves could improve the nutrition and health of consuming populations. the leaves of Ficus exasperata are little known in terms of food for the Ivorian population. The objective of this study is to study the effect of cooking in water on some biochemical parameters of leafy or gratory vegetables (Ficus exasperata) used in the preparation of traditional dishes in the North of Côte d’Ivoire. Ficus exasperata was cooked for 20 to 40 min and the biochemical analyzes were carried out at different times from 20 to 40 min. The results revealed significant differences at the 5% level. The results showed that fiber and lipid levels increased after 20 minutes of cooking. On the other hand, cooking in water after 40 min resulted in losses of 14.41% of ashes, 55% of proteins, 96% of phytochemicals, 81.74% of phytates and 84.94% of oxalates. The recommended cooking time is 20 minutes because most of the nutrients are barely denatured. It would then be recommended to cook these leafy vegetables for 20 minutes to minimize nutrient losses.

Exploring bioactive compounds in chickpea and bean aquafaba: Insights from glycomics and peptidomics analyses

The objective of this study was to identify bioactive oligosaccharides and peptides in the cooking water of chickpeas and common beans, known as aquafaba. The oligosaccharides stachyose, raffinose and verbascose were quantified by high-performance anion-exchange chromatography; 78 and 67 additional oligosaccharides were identified in chickpea and common bean aquafaba, respectively, by LC-MS/MS. Chickpea aquafaba uniquely harbored ciceritol and other methyl-inositol-containing oligosaccharides. In prebiotic growth assays, chickpea aquafaba oligosaccharides were differentially utilized, promoting growth of Limosilactobacillus reuteri DSM 20016 and Bifidobacterium longum subsp. infantis ATCC 15697, but not Lacticaseibacillus rhamnosus GG. Dimethyl labeling, along with LC-MS/MS, effectively differentiated α- and γ-glutamyl peptides, revealing the presence of several γ-glutamyl peptides known to possess kokumi and anti-inflammatory activities, including γ-Glu-Phe and γ-Glu-Tyr in chickpeas aquafaba and γ-Glu-S-methyl-Cys and γ-Glu-Leu in beans aquafaba. This work uncovered unique bioactive peptides and oligosaccharides in aquafaba, helping promote its valorization, food system sustainability, and future health-promoting claims.

Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram.

The investigation was conducted to optimize process variables to manufacture functional pasta from composite flour. The selected grains were steeped, germinated, dried, and milled to produce flour. The flours were mixed at optimized proportions (57.31% buckwheat flour, 12.68% finger millet flour, and 30% paheli dal flour) to produce composite flour. The full factorial experimental design opted for optimization of process variables namely, moisture content (mc) (28, 30, 32, and 34%) and mixing speed (60, 80, 100, and 120 rpm). The optimized multi-grain pasta showed shorter processing time, in-range cooking loss, and higher cooking weight and water absorption capacity (WAC). The highest overall acceptability was recorded for multi-grain pasta processed at 60 rpm with an initial mc of 32%. Proximate analysis of optimized multi-grain pasta showed that pasta contained protein (13.95%), crude fiber (5.05%), ash (2.05%), a lower amount of fat (0.74%), and carbohydrates (71.71%).

Development and Characterization of Hybrid Burgers Made from Pork and Multi-Ingredient Plant Mixtures and Protected with Lactic Acid Bacteria

Hybrid (meat–plant) products can be a sustainable response to the increased interest in flexitarianism. Their development requires designing appropriate composition and functional properties and ensuring microbiological safety. This study aimed to determine the influence of using various multi-ingredient plant mixtures and pork in different proportions and two recipe variants on the characteristics of baked burgers. Additionally, the impact of lactic acid bacteria (LAB) application on the microbiological quality of raw hybrid/plant burgers was assessed. All products were analyzed in terms of basic chemical composition (NIR spectroscopy) and physicochemical and textural properties (instrumental methods). The raw plant and hybrid burgers met the microbiological requirements. The baked burgers did not significantly differ in terms of their chemical composition, except for the fiber found in plant/hybrid samples. Moreover, the reformulation of burgers had no effect on their cooking yield or water activity. As the content of plant parts increased, the baked burgers were darker (lower L*) and had a more tender texture (lower shear force and penetration force). Overall, the multi-ingredient plant mixtures showed great potential in the development of high-quality hybrid burgers. However, the texture formed can, importantly, determine final consumer acceptance. Therefore, research should be continued, especially in terms of comprehensive textural and sensory analyses.

Aquasoya powder from the upcycled soybean cooking water can be a suitable ingredient for plant‐based yoghurt alternatives

SummaryAquasoya, or soybean cooking water, is a novel plant‐based material as an egg substitute due to its functional proteins. However, research on its fermentation is still emergent. To assess its prebiotic potential, we developed a plant‐based yoghurt alternative using aquasoya powder (ASP). After analysing the main components of ASP, six variants of aquasoya yoghurt, employing commercial cultures, underwent physicochemical, rheological properties, lactic acid bacteria viability and sensory attributes. The results showed that all samples were maintained under pH 4.6 and acidity over 0.7 for 20 days of storage and displayed prebiotic potential. Additionally, yoghurt with 8% ASP content and Sacco starter culture exhibited a thinner network phase. Panellists noted yoghurt with culture – Culture For Health – had weaker flavour intensity and yoghurt with 8% ASP received the highest overall liking score in the preliminary consumer acceptance test. This study established aquasoya as a promising food ingredient for incorporation into a novel milk substitute.

Differential metal and metalloid contents in fresh and cooked Charu mussels (Mytella charruana) from a southeastern Brazilian estuary and associated human health risks

Sepetiba Bay, a key estuarine ecosystem in southeastern Brazil, faces significant metal inputs, with a differential pollution gradient from the bay's entrance to inner areas, raising environmental and public health concerns. This study assessed metal levels in fresh and cooked samples of highly consumed Charu mussels (Mytella charruana) from three bay areas, one near the bay entrance (P1), with higher water renewal rates, one in the northern bay area (P2) and one the eastern bay (P3), presenting lower water renewal rates. Variations in metal and metalloid concentrations across sites were observed, with P3 exhibiting higher levels in fresh mussels for most elements, except for As, which was higher at P2 (0.35 ± 0.45 mg kg−1). Cooked samples demonstrated similar trends for Cu (1.30 ± 0.39 mg kg−1), Ni (0.28 ± 0.20 mg kg−1), and V (0.75 ± 0.28 mg/kg−1), indicating that cooking in contaminanted estuary water does not significantly reduce contamination. Significant differences were detected for Ni, Cd (0.014 ± 0.008 mg kg−1), Zn (14.28 ± 2.50 mg kg−1), and V at P1, which were significantly higher than at P3. Significant Fe (246 ± 68 mg kg−1), Al (109 ± 33 mg kg−1), and Mn increases were observed from P1 to P3. Mussels sampled from P3, near an abandoned military area and urban center, exhibited high Fe and Al levels, attributed to both natural processes and industrial activities. Metal concentrations in Charu mussels often exceeded regulatory limits set by Brazilian, North American, and European agencies. Calculated Se molar ratios indicate that while Se can mitigate Hg toxicity, high Hg levels in Sepetiba Bay's Charu mussels still pose significant health risks. Similarly, high levels of Ag, Cd, and Pb suggest ineffective Se protection. However, Se appears effective against As toxicity. The Health Benefit Value of Selenium (HBVSe) indicate Se's overall protective benefits against Hg toxicity. Higher HBVSe values in cooked mussels at P1 and P2 suggest that cooking increases Se bioavailability. However, raw mussels at P3 had higher HBVSe values than cooked ones, highlighting the need for site-specific assessments. Calculated Hazard Indices indicate general high health risks from mussel consumption, and As levels in Charu mussels indicate high carcinogenic risks. These findings emphasize the need for comprehensive Charu mussel monitoring and environmental management efforts at Sepetiba Bay.

Effects of Binding between Ca in Hard Water and Phosphorus in Amylopectin on the Qualities of Boiled Rice and Rice Noodle Prepared by Soaking and Boiling in Hard Water.

Recently, global warming has led to an increase in chalky rice grains. This has consequently resulted in the deterioration in quality of rice products. Although we previously reported that hard water, rich in Ca, is useful for the quality improvement of high-temperature-damaged rice grains, the mechanism was not elucidated sufficiently. Therefore, we used various kinds of rice cultivars, from waxy to high-amylose ones, for soaking and boiling in hard water and compared physical and chemical properties of the products. It was shown that the degree of quality improvement, such as final viscosities in pasting property, and textural properties of boiled rice, was more remarkable for high-amylose rice than low-amylose rice. As we found that the phosphorus contents showed positive correlations with amylose and long chains of amylopectin, we estimate that the effects are mainly due to binding of calcium and phosphorus. Because that high-amylose or long-chain-rich amylopectin rice cultivars showed high calcium contents in rice products, these rice cultivars would be very useful to supply calcium through dietary intake via hard water cooking.

Possibilities of Using Phaseolus Vulgaris and Phaseolus Lunatus Beans in Pasta Production

In last decade, in scientific literature, various pulses dominate as raw material of new pasta development. The production of pulse pasta is complex technological process, generally based on extrusion technology. The aim of the study was to produce spaghetti-type pasta from Phaseolus vulgaris (variety unknown) and Phaseolus lunatus (variety Kontra). The recipes made with xanthan gum and corn starch as a binder, the optimal cooking time and water absorption capacity was determined. In the experiment, wheat semolina spaghetti was used as a control sample. Four types of spaghetti were prepared using a single-screw extruder, then dried in a rotary oven and stored until analysis. Pasta cooking properties have been determined. The obtained data were compared using t-test. There were significant differences between obtained spaghetti and control sample. The results confirm that beans can be used in pasta production.

Socioeconomic indicators and their influence on the adoption of renewable energy technologies in rural Malawi

PurposeThis study aims to examine the impact of socioeconomic factors on electricity usage and assess the feasibility of implementing a mini-grid system in Kasangazi, Malawi. The primary aim is to understand the community’s current and potential utilisation of electrical equipment.Design/methodology/approachA mixed-methods approach was used to collect quantitative and qualitative data. Information was gathered through structured questionnaires, and energy audits were conducted among 87 randomly selected households from 28 Kasangazi communities. Data analysis relied on descriptive statistics using IBM SPSS version 28.FindingsThe study indicates that every household in Kasangazi uses non-renewable energy sources: 60 households use disposable batteries for lighting, 20 for radios and all use firewood, freely sourced from local forests, for cooking and heating water. The study shows that firewood is the community’s preferred energy source, illustrating the challenges faced in the fight against deforestation. Most household income comes from farming, with smaller contributions from businesses, employment and family remittances. Access to higher education is scarce, with only one out of 349 family members receiving tertiary education. Despite the constraints of low education levels and income, there is a demand for larger electrical appliances such as stoves and refrigerators. This underscores the need for mini-grid solutions, even in less technologically advanced, agriculture-dependent communities.Originality/valueThis study underscores that in Sub-Saharan Africa, factors like household size, income and education levels do not significantly influence the electricity demand but should be taken as part of the fundamental human rights. Rural populations express a desire for electricity due to the convenience it offers, particularly for appliances like refrigerators and stoves. Mini-grids emerge as a viable alternative in regions where grid electricity provision is challenging. It is concluded from this paper that the issue of using renewable energy should not only be taken for environmental preservation but also to promote energy access, augmenting efforts in supplying electricity to the remotest parts of the country.

An assessment of the impact of traditional rice cooking practice and eating habits on arsenic and iron transfer into the food chain of smallholders of Indo-Gangetic plain of South-Asia: Using AMMI and Monte-Carlo simulation model

The current study was designed to investigate the consequences of rice cooking and soaking of cooked rice (CR) with or without arsenic (As) contaminated water on As and Fe (iron) transfer to the human body along with associated health risk assessment using additive main-effects and multiplicative interaction (AMMI) and Monte Carlo Simulation model. In comparison to raw rice, As content in cooked rice (CR) and soaked cooked rice (SCR) enhanced significantly (at p < 0.05 level), regardless of rice cultivars and locations (at p < 0.05 level) due to the use of As-rich water for cooking and soaking purposes. Whereas As content in CR and SCR was reduced significantly due to the use of As-free water for cooking and soaking purposes. The use of As-free water (AFW) also enhanced the Fe content in CR. The overnight soaking of rice invariably enhanced the Fe content despite the use of As-contaminated water in SCR however, comparatively in lesser amount than As-free rice. In the studied area, due to consumption of As-rich CR and SCR children are more vulnerable to health hazards than adults. Consumption of SCR (prepared with AFW) could be an effective method to minimize As transmission and Fe enrichment among consumers.