Appraising water resources for irrigation and spatial analysis based on fuzzy logic model in the tribal-prone areas of Bangladesh.

The lack of quality water resources for irrigation is one of the main threats for sustainable farming. This pioneering study focused on finding the best area for farming by looking at irrigation water quality and analyzing its location using a fuzzy logic model on a Geographic Information System platform. In the tribal-prone areas of Khagrachhari Sadar Upazila, Bangladesh, 28 surface water and 39 groundwater samples were taken from shallow tube wells, rivers, canals, ponds, lakes, and waterfalls. The samples were then analyzed for irrigation water quality parameters like electrical conductivity (EC), total dissolved solids (TDS), sodium adsorption ratio (SAR), soluble sodium percentage (SSP), residual sodium bicarbonate (RSBC), magnesium hazard ratio (MHR), Kelley's ratio (KR), and permeability index (PI). Fuzzy Irrigation Water Quality Index (FIWQI) was employed to determine the irrigation suitability of water resources. Spatial maps for parameters like EC, KR, MH, Na%, PI, SAR, and RSBC were developed using fuzzy membership values for groundwater and surface water. The FIWQI results indicate that 100% of the groundwater and 75% of the surface water samples range in the categories of excellent to good for irrigation uses. A new irrigation suitability map constructed by overlaying all parameters showed that surface water (75%) and some groundwater (100%) in the northern and southwestern portions are fit for agriculture. The western and central parts are unfit for irrigation due to higher bicarbonate and magnesium contents. The Piper and Gibbs diagram also indicated that the water in the study area is magnesium-bicarbonate type and the primary mechanism of water chemistry is controlled by the weathering of rocks, respectively. This research pinpoints the irrigation spatial pattern for regional water resource practices, identifies novel suitable areas, and improves sustainable agricultural uses in tribal-prone areas.

Extraction of organic pigments from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.) for safe use in agro-products.

The utilization of synthetic dyes in food industries is a great concern for food safety and health issues. So, natural pigments can be an excellent substitute for synthetic dyes and also health-friendly for consumers. In the experiment, natural pigments were extracted from tomato (Solanum lycopersicum L.), turmeric (Curcuma longa L.) and red amaranth (Amaranthus tricolor L.). Then the stability and consumer acceptance of the extracted pigments were examined. The highest amount of pigment was extracted from turmeric (2.14 ± 0.30 %) with ethanol solvent, followed by tomato (0.67 ± 0.06 %) with hexane: acetone (1:1) solvent, and red amaranth (0.78 ± 0.05 %) with acetone solvent. Turmeric pigment showed the highest stability in high temperatures and light exposure. All of the pigments were highly stable in a neutral environment; however, tomato pigment showed the highest stability index (84.33 ± 2.52) at pH 3.0, but turmeric pigment showed the highest stability (91.67 ± 1.53) at pH 5.0. The simple preference test revealed that the use of turmeric pigment in boiled rice had the highest acceptance rate, and in terms of taste and flavor, red amaranth pigments in ice cream. So turmeric pigment can be utilized in high-temperature processing and/or acidic foods, but tomato and red amaranth pigments might be in low-temperature processing foods such as the ice-cream and soft drinks processing industry.