Evaluation of the toxic metals, proximate composition and length-weight relationships of selected fish species from the Gadananathi River, Southern Tamil Nadu.

The present study reveals toxic metals, proximate composition, and growth conditions in seven fish species, aiding their nutritional importance and conditions. The samples of seven different small indigenous fish species, including Xenentodon cancila, Glossogobious giuris, Pseudambassis ranga, Puntius dorsolis, Mystus vittatus, Dawkinsia filamentosa, and Dawkinsia tambraparaniei, were collected in river Gadananathi, Tamilnadu, India. A total 14 fish samples were analyzed for lead, cadmium, and copper using atomic absorption spectrometry. The standard procedures were used to determine the length-weight and proximate composition of the seven fishes. The findings revealed that the seven fish species had variable amounts of metal buildup. Cu levels were highest in D. tambraparniei gills and lowest in M. vittatus gills and livers; nonetheless, substantial amounts of Cu were found in P. dorsalis livers. In the length-weight correlations of the regression parameters of coefficient value r2, the "a" and "b" values revealed a positive allometric growth rate in all fish species except G. giuris and M. vittatus. However, X. cancila had the highest composition in the proximate analysis, while D. tambraparniei and D. filamentosa had the highest protein content mean value at a significant level (P ≤ 0.05). Overall, discrepancies in nutritional content might be related to species, environmental circumstances, fish age and size, and food availability.

Comprehensive characterization of unscientifically disposed municipal solid waste (MSW) in Kashmir Region, India.

Unscientific dumping of municipal solid waste (MSW) is a common practice in Kashmir. To have an environmentally friendly and sustainable waste management system, MSW was collected from nine study locations of this region. They were air-dried, then oven-dried at 105 °C for 24 h, segregated, and characterized for various components. The overall average organic waste was > 55%, plastic waste about 17%, inert material about 10%, paper 9%, and cloth waste 7%. The calorific value of paper and plastic wastes exhibited was 4910 kcal/kg, while organic waste had a calorific value of 1980 kcal/kg. The proximate analysis showed that the moisture content ranged from 16 to 29%, volatile matter ranged from 49 to 72%, ash content ranged from 0.03 to 5%, and fixed carbon ranged from 5 to 20%. In S7, the volatile matter content recorded the lowest value at 49.15%, while in S5, the volatile matter content was notably higher at 71.84%, indicating easier ignition. Further, elemental analysis revealed that the major elements in MSW were carbon and oxygen, 53% and 37%, respectively, with small traces of heavy metals with an average of 0.02% cadmium (Cd) and 0.006% lead (Pb). Moreover, field emission scanning electron microscopy (FESEM) micrographs provided confirmation that the majority of components in the MSW exhibited either partial or complete degradation, resulting in a rough surface texture. In addition, the presence of silica and other silicate groups was also detected. Fourier transform infrared spectroscopy (FT-IR) analysis revealed that the main functional groups were alcohol. In the X-ray diffraction (XRD) analysis, all the major mineral phases were detected between 20 and 30° 2θ, except for the peaks at 50-60° 2θ in S3 and S9 where catalysts such as zeolite Y and zeolite X were detected. Overall, the MSW had low moisture content but higher calorific value, making it a viable feedstock.

Effect of cooking on structural changes in the common black bean (Phaseolus vulgaris var. Jamapa).

The cooking process is fundamental for bean consumption and to increase the bioavailability of its nutritional components. The study aimed to determine the effect of cooking on bean seed coat through morphological analyses with different microscopy techniques and image analyses. The chemical composition and physical properties of raw black bean (RBB) and cooked black bean (CBB) seeds were determined. The surface and cross-sectional samples were studied by Optical microscopy (OM), environmental scanning electron microscopy (ESEM), atomic force microscopy (AFM) and confocal laser scanning microscopy (CLSM). The composition of samples showed significant differences after the cooking process. OM images and gray level co-occurrence matrix algorithm (GLCM) analysis indicated that cuticle-deposited minerals significantly influence texture parameters. Seed coat surface ESEM images showed cluster cracking. Texture fractal dimension and lacunarity parameters were effective in quantitatively assessing cracks on CBB. AFM results showed arithmetic average roughness (Ra) (121.67 nm) and quadratic average roughness (Rq) (149.94 nm). The cross-sectional ESEM images showed a decrease in seed coat thickness. The CLSM results showed an increased availability of lipids along the different multilayer tissues in CBB. The results generated from this research work offer a valuable potential to carry out a strict control of bean seed cooking at industrial level, since the structural changes and biochemical components (cell wall, lipids and protein bodies) that occur in the different tissues of the seed are able to migrate from the inside to the outside through the cracks generated in the multilayer structure that are evidenced by the microscopic techniques used.

Development and Characterization of High-Energy Protein Bars with Enhanced Antioxidant, Chemical, Nutritional, Physical, and Sensory Properties.

Protein-rich energy bars are known as an excellent nutritional supplement for athletes that help to build and repair connective tissues. The study is, therefore, aimed at developing high-protein bars using lupine seeds, wheat germ, and selected dried fruits including raisins, dates, apricots, and cranberries. Different formulations (F1, F2, F3, and F4) were performed at different ratios of ingredients to produce high-protein bars and compared them with a control bar made of whey-protein concentrate and oat flakes. For this purpose, a proximate analysis, total phenol content, total flavonoid content, DPPH radical scavenging activity, water content, nutritional, and sensory analysis was performed to evaluate the results. The proximate analysis of the produced protein bars showed a significantly higher protein content (22 ± 2) and total phenolic activity (57 ± 33) in formulation group 4 as compared to the other groups. Furthermore, the least water activity content was found in formulation group 1 (1 ± 0.0) when compared with the control group (1 ± 0.0). The results from the sensory evaluation revealed that T3 had the highest average scores in overall consumer acceptability. Our study found that total phenolic, flavonoid, and fiber content were significantly higher in the prepared protein bars indicating prospective health benefits when compared to the control group. Overall, the study demonstrates that high-protein bars using functional ingredients like dried fruit can provide enriched nutritionally valuable food options for consumers.

Nutritional characterization of an underutilized legume Entada rheedii Spreng. seeds and validation of its folklore uses.

Entada rheedii seeds are a rich source of protein (23.99% ± 0.07), starch (42.04% ± 0.05) and potassium (1670.15 ppm ± 116.732). HPTLC-UV analysis (seeds) reveals galactose in considerable amount, that is, 2.60% ± 0.008. Additionally, the species is low in fat and anti-nutrient metabolites like tannin. Interestingly, the proximates in Entada seeds was found comparable with the commonly consumed legumes like cowpea, green gram, and so on. The species exhibits promising anti-radical, anti-inflammatory and anti-diabetic activity. Data advocates the folklore use of E. rheedii seeds and can be a promising alternative source of dietary nutrition, fortified with medicinal value. Standardization and validation of scientific knowledge will bring such underutilized, low-cost legumes into daily dietary intake and are a promising source for Protein-Energy-Malnutrition.

Near-infrared spectroscopy (NIRS) for monitoring the nutritional composition of black soldier fly larvae (BSFL) and frass.

BACKGROUND: The demand for protein obtained from animal sources is growing rapidly, as is the necessity for sustainable animal feeds. The use of black soldier fly larvae (BSFL) reared on organic side streams as sustainable animal feed has been receiving attention lately. This study assessed the ability of near-infrared spectroscopy (NIRS) combined with chemometrics to evaluate the nutritional profile of BSFL instars (fifth and sixth) and frass obtained from two different diets, namely soy waste and customised bread-vegetable diet. Partial least squares (PLS) regression with leave one out cross-validation was used to develop models between the NIR spectral data and the reference analytical methods. RESULTS: Calibration models with good [coefficient of determination in calibration (Rcal 2 ): 0.90; ratio of performance to deviation (RPD) value: 3.6] and moderate (Rcal 2 : 0.76; RPD value: 2.1) prediction accuracy was observed for acid detergent fibre (ADF) and total carbon (TC), respectively. However, calibration models with moderate accuracy were observed for the prediction of crude protein (CP) (Rcal 2 : 0.63; RPD value: 1.4), crude fat (CF) (Rcal 2 : 0.70; RPD value: 1.6), neutral detergent fibre (NDF) (Rcal 2 : 0.60; RPD value: 1.6), starch (Rcal 2 : 0.52; RPD value: 1.4), and sugars (Rcal 2 : 0.52; RPD value: 1.4) owing to the narrow or uneven distribution of data over the range evaluated. CONCLUSION: The near-infrared (NIR) calibration models showed a good to moderate prediction accuracy for the prediction of ADF and TC content for two different BSFL instars and frass reared on two different diets. However, calibration models developed for predicting CP, CF, starch, sugars and NDF resulted in models with limited prediction accuracy. © 2023 Society of Chemical Industry.

Nutritional Composition, Mineral Profiling, In Vitro Antioxidant, Antibacterial and Enzyme Inhibitory Properties of Selected Indian Guava Cultivars Leaf Extract.

Psidium guajava L. is a small evergreen tree known for its magnificent medicinal and nutritional value. This study aimed to evaluate the nutritional profile and in vitro pharmacological potentialities of the different leaf extracts of four cultivars of Psidium guajava namely Surka chitti, Allahabad safeda, Karela, and Lucknow-49. The standard procedures of the Association of Official Analytical Chemists (AOAC) were followed to carry out the nutritional analysis and all of the cultivars recorded the presence of elements at a nominal range. The highest presence of phenols (125.77 mg GAE/g) and flavonoids (92.38 mg QE/g) in the methanolic leaf extract of the Karela cultivar was recorded. A wide range of minerals such as sodium, phosphorus, magnesium, zinc, and boron were recorded with a higher percentage in the Karela cultivar of Psidium guajava. In the enzyme inhibitory assays, Allahabad safeda showed potential inhibition with an IC50 of 113.31 ± 1.07, 98.2 ± 0.66 and 95.73 ± 0.39 µg/mL in α-amylase, α-glucosidase, and tyrosinase inhibition assays, respectively. The strong antioxidant effect was established by Lucknow-49 (IC50 of 74.43 ± 1.86 µg/mL) and Allahabad safeda (IC50 of 78.93 ± 0.46 µg/mL) for ABTS and DPPH assays, respectively. The ethyl acetate and methanolic leaf extracts of the Allahabad safeda cultivar showed better inhibition against Pseudomonas aeruginosa with an MIC of 14.84 and 28.69 µg/mL, respectively. A decent mean zone of inhibition was recorded in methanolic leaf extract that ranged from 21-25 mm in diameter against the tested bacterial strains (Proteus vulgaris, Bacillus subtilis, and P. aeruginosa). This is the first scientific report on the comparative and comprehensive analysis of indigenous guava cultivars to evidently shortlist the elite cultivars with enriched dietary nutrition and biological activities.

Influence of Novel EnZolv Pretreatment on the Release of Reducing Sugar and Proximate Content of Banana Fiber.

Lignocellulosic biomass (LCB) from agriculture residues has gained a lot of attention in recent years for its conversion to useful by-products. The one drawback that the conversion of biomass faces is its recalcitrant nature which can be overcome by effective pretreatment technology. One such process is the EnZolv, a novel pretreatment technique used for delignification of biomass and it was recognized as an eco-friendly approach. The main objective of our present study is to optimize the novel EnZolv process parameters for enhanced release of reducing sugar from banana fiber. Banana fiber pre-optimization for EnZolv pretreated at 100% moisture content, incubated at 40 °C temperature, with an enzyme load of 50 U·g-1 of biomass for an incubation time of 5 h at a shaking speed of 100 rpm yielded enhanced sugar release of 1.7 mg·mL-1. The effect of pretreatment on proximate composition results in a decrease in the volatile matter (53%) and moisture percentage (1.07%) and an increase in the other parameters such as ash content (12%) and fixed carbon content (34%) under the optimized condition. A significantly higher release of phenol content 1264 µg·mL-1 equivalent to gallic acid suggests that EnZolv pretreatment confirms the degradation of lignin content in the biomass. Supplementary Information: The online version contains supplementary material available at 10.1007/s12088-023-01130-4.

Nutritional Profile, GC-MS Analysis and In-silico Anti-diabetic Phytocompounds Candidature of Jatropha gossypifolia Leaf Extracts

BACKGROUND: Diabetes mellitus (DM) is a metabolic disorder known to impair many physiological functions via reactive oxygen species (ROS). Aldose reductase, sorbitol dehydrogenase, dipeptidyl peptidase IV, α-amylase and α-glucosidase are pharmacotherapeutic protein targetsin type-2 diabetes mellitus (T2DM). Inhibitors of these enzymes constitute a new class of drugs used in the management and treatment of T2DM. Some reports have claimed that medicinal plant extracts that serves as food (and as an antioxidant source) can reduce these alterations by eliminating ROS caused by DM. Ethnobotanical survey claims Jatropha gossypifolia commonly called "fig-nut" and "Lapa- lapa" in the Yoruba land of South-western Nigeria, to be used for the treatment and management of diabetes, in addition to its nutritive value. OBJECTIVE: The nutritional composition and in-silico antidiabetic potential of the bioactive constituents of J. gossypifolia leaf extracts were investigated. METHODS: Proximate, minerals and gas chromatography-mass spectroscopy (GC-MS) analysis were carried out using standard procedures. Phytocompounds present in J. gossypifolia methanol (JGM) and ethyl acetate (JGE) leaf extracts were tested as potential antagonists of selected protein targets via in-silico techniques. Drug-likeness, pharmacokinetic properties and toxicity of the promising docked ligands were also predicted. RESULTS: Proximate, minerals and gas chromatography­mass spectroscopy (GC-MS) analysis were carried out using standard procedures. Phytocompounds present in J. gossypifolia methanol (JGM) and ethyl acetate (JGE) leaf extracts were tested for their potential antagonistic effects on selected protein targets via in-silico techniques. Drug-likeness, pharmacokinetic properties and toxicity of the promising docked ligands were also predicted. Results: The proximate and mineral analysis revealed CONCLUSION: Benzene-1,2,4,5-tetramethyl from JGE extracts exhibited the most promising antidia- betic potential in-silico, suggesting its candidature as diabetes-target-protein inhibitor which may be developed for the treatment of type-2 diabetes mellitus.

Discrimination of four Cinnamomum species by proximate, antioxidant, and chemical profiling: towards quality assessment and authenticity.

Cinnamon (genus Cinnamomum) is a worldwide used spice. The highly valued, non-hepatotoxic C. verum (CV) is frequently adulterated with the cheaper hepatotoxic substitutes (C. burmannii (CB), C. cassia (CC), and C. loureiroi (CL)). Therefore, this study evaluated four major Cinnamomum species by proximate composition, antioxidant properties, and chemical analysis. The results showed that CB contained more ash and crude protein content. CC exhibited more moisture, crude fat, and nutritive value, while CV had more crude fiber and total carbohydrate content. The 80% methanol extracts of four Cinnamomum species exhibited the highest total phenolic contents (42.16 to 182.85 mg GAE/g), total flavonoid contents (0.80 to 1.07 mg QE/g), DPPH radical scavenging activities (EC50, 0.94 to 3.98 mg/mL), and ABTS radical scavenging activities (EC50, 0.09 to 0.33 mg/mL). The GC-MS based chemical profiling of CV was markedly different to those of CB, CC, and CL. Compared to the other three species, CV presented the highest eugenol content (5.77%) and the lowest coumarin content (1.90%). Principal component analysis (PCA) accounted for 94.91% of the variability, completely separating CV in quadrant I. Overall, nutritional and chemical profiles in combination with PCA could be effectively applied for monitoring Cinnamomum species, thereby ensuring food safety. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05788-y.

Chemical Composition of Four Industrial Hemp (Cannabis sativa L.) Pollen and Bee Preference.

Apart from its economic value, industrial hemp (Cannabis sativa L.) is a prolific pollen producer, serving as a food source for bees. However, little is known regarding the extent to which varietal differences in hemp pollen chemistry influences bee preference. Here, we report the chemical profile of pollen from four hemp varieties (Canda, CFX-2, Henola, and Joey) and bee abundance and diversity, using direct visual counts and pan traps. The number and type of bees on each variety was recorded and the chemical composition (proximate analysis and mineral, amino, and fatty acid profiles) of pollen from each hemp variety was determined. During the entire sampling period, three bee types (bumble bees, honey bees, and sweat bees) were recorded, with a combined total of 1826. Among these, sweat bees and bumble bees were the most prevalent and were highest on the Joey variety. The four varieties expressed protein content ranging from 6.05% to 6.89% and the highest in Henola. Seventeen amino acids were expressed in all varieties, with leucine recording the highest content ranging from 4.00 mg/g in Canda to 4.54 mg/g in Henola. In general, Henola expressed high protein, amino acid, and saturated and monosaturated fatty acid contents and recorded significantly fewer bees compared with Joey, which had a low content of these components and a high content of polyunsaturated fatty acids. Our findings suggest that, while industrial hemp offers abundant and accessible pollen that would promote bee health and sustainability of their ecosystem services, the nutritional quality may not be adequate for bee growth and development as an exclusive pollen source.

Unlocking integrated waste biorefinery approach by predicting calorific value of waste biomass.

The current study analyzed the high heating values (HHVs) of various waste biomass materials intending to the effective management and more sustainable consumption of waste as clean energy source. Various biomass waste samples including date leaves, date branches, coconut leaves, grass, cooked macaroni, salad, fruit and vegetable peels, vegetable scraps, cooked food waste, paper waste, tea waste, and cardboard were characterized for proximate analysis. The results revealed that all the waste biomass were rich in organic matter (OM). The total OM for all waste biomass ranged from 79.39% to 98.17%. Likewise, the results showed that all the waste biomass resulted in lower ash content and high fixed carbon content associated with high fuel quality. Based on proximate analysis, various empirical equations (HHV=28.296-0.2887(A)-656.2/VM, HHV=18.297-0.4128(A)+35.8/FC and HHV=22.3418-0.1136(FC)-0.3983(A)) have been tested to predict HHVs. It was observed that the heterogeneous nature of various biomass waste considerably affects the HHVs and hence has different fuel characteristics. Similarly, the HHVs of waste biomass were also determined experimentally using the bomb calorimeter, and it was observed that among all the selected waste biomass, the highest HHVs (21.19 MJ kg-1) resulted in cooked food waste followed by cooked macaroni (20.25 MJ kg-1). The comparison revealed that experimental HHVs for the selected waste biomass were slightly deviated from the predicted HHVs. Based on HHVs, various thermochemical and biochemical technologies were critically overviewed to assess the suitability of waste biomass to energy products. It has been emphasized that valorizing waste-to-energy technologies provides the dual benefits of sustainable management and production of cleaner energy to reduce fossil fuels dependency. However, the key bottleneck in commercializing waste-to-energy systems requires proper waste collection, sorting, and continuous feedstock supply. Moreover, related stakeholders should be involved in designing and executing the decision-making process to facilitate the global recognition of waste biorefinery concept.

Proximate composition and mineral content of spices increasingly employed in the Mediterranean diet.

The present study aimed to investigate the nutritional constituents of common market available spices in the United Arab Emirates. Seven commonly consumed spices namely, ginger (Zingiber officinale), cinnamon (Cinnamomum verum), black seed (Nigella sativa), fenugreek (Trigonella foenum-graecum), cardamom (Elettaria cardamomum), cloves (Syzygium aromaticum) and saffron (Crocus sativus) were obtained from local markets. Proximate analyses were performed according to AOAC procedures. Assessment of major (Ca, K, Mg, Na, P and S) and minor (Co, Cu, Fe, Mn and Zn) elements was conducted using inductively coupled plasma optical emission spectrometry (ICP-OES). Findings revealed varying macronutrient, micronutrient and mineral contents which are highly valuable for dietary purposes. The present study demonstrates that these edible spices could be used for nutritional support, due to their micro and macronutrient contents.

Nutritional values of wild edible freshwater macrophytes.

Background: The social acceptability of wild freshwater macrophytes as locally consumed vegetables is widespread. Freshwater macrophytes have several uses; for example, they can be used as food for humans. This study determined the proximate composition and mineral content of three freshwater macrophyte species, i.e., Eichhornia crassipes, Limnocharis flava, and Neptunia oleracea. Methods: Young shoots of E. crassipes, L. flava, and N. oleracea were collected from shallow channels of Puchong (3°00'11.89″N, 101°42'43.12″E), Ladang 10, Universiti Putra Malaysia (2°58'44.41″N, 101°42'44.45″E), and Kampung Alur Selibong, Langgar (06°5'50.9″N, 100°26'49.8″E), Kedah, Peninsular Malaysia. The nutritional values of these macrophytes were analysed by using a standard protocol from the Association of Official Analytical Chemists. Eight replicates of E. crassipes and L. flava and four replicates of N. oleracea were used for the subsequent analyses. Results: In the proximate analysis, N. oleracea possessed the highest percentage of crude protein (29.61%) and energy content (4,269.65 cal g-1), whereas L. flava had the highest percentage of crude fat (5.75%) and ash (18.31%). The proximate composition trend for each species was different; specifically, all of the species possessed more carbohydrates and fewer crude lipids. All of the species demonstrated a similar mineral trend, with high nitrogen and potassium and lower copper contents. Nitrogen and potassium levels ranged from 12,380-40,380 mg kg-1 and from 11,212-33,276 mg kg-1, respectively, and copper levels ranged from 16-27 mg kg-1. The results showed that all three plant species, i.e., E. crassipes, N. oleracea, and L. flava are plant-based sources of macro- and micronutrient beneficial supplements for human consumption.

Formulating the best Helbat: A Tigraian semi-liquid fasting condiment.

Helbat (hl'bət), a fasting semi-liquid condiment, is a popular indigenous traditional fermented product in Tigrai (a.k.a. Tigray), Ethiopia. It is formulated using Vicia faba flour prepared from mildly roasted dry beans. Despite its dietary, nutritional, religious, and cultural significance, the condiment is yet not exposed to scientific study. Hence, this research was carried out to: (a) ascertain the best faba bean variety for preparing high quality Helbat, (b) develop the formulation and preparation protocol of high quality Helbat, (c) determine the effects of fermentation and storage temperature and time on the physicochemical characteristics, proximate and mineral compositions, microbiological properties, and sensory qualities of Helbat, and (d) determine the shelf life of Helbat as the function of storage time and temperature. To this end, three faba bean varieties used in preparing Helbat as well as fermenting and stored Helbat products were studied using standard physicochemical, microbiological, and sensory evaluation procedures. Quantitative data were processed using inferential statistical methods and mean (±SD) values were compared at a priori set p-value of ≤0.05. The study showed that: (a) the best faba bean variety for making high quality Helbat was Megulat; (b) the best Helbat formulation constituted 400 wt units of bean flour, 7 wt units of garlic, 6 wt units of ginger, 5 wt units fenugreek, 5 wt units of corrorima, 8 wt units of red pepper, and 3 wt units of black mustard; (c) the best Helbat formulation was nutritionally rich to supplement fasting consumers with proteins, fats, and minerals; (d) the Helbat formulation remained safe for up to eight weeks while maintaining its attractive sensory qualities when stored at 11-15 °C, and (e) increasing the fermentation and storage times led to changes in its physicochemical properties (i.e., temperature, pH, total titratable acidity, and total soluble solute) and depletion of many nutritionally vital components such as fats, proteins, and minerals. Thus, unless production and storage conditions are somehow modified, Helbat needs to be consumed fresh after three to seven days of fermentation. But further research may be required to make this recommendation conclusively. Exploring into its antioxidant properties and lactic acid bacteria (LAB) may highlight its qualities further.

Characterization of teff straw from selected teff varieties from Ethiopia.

Utilization of biomass is important both for economic and environmental projection purposes. To use biomass for industrial applications as well as to reduce its pollution load on environment, it is important to characterize and determine the compositions of the biomass. In this work, the proximate and chemical analyses of straws of four (Dagim, Filagot, Kora and Kuncho) Teff (Eragrostis tef) varieties were investigated with three replications. The thermographic and FTIR of the teff straws and the ashes were also studied. The volatile matter contents of the teff straws were 78.80, 77.00, 80.20 and 80.60% for the Dagim, Kuncho, Kora and Filagot varieties, respectively. The ash contents of the straws were 6.34% for Dagim, Kuncho and Kora while the value is 6.00% for Filagot. The fixed carbon contents of the straws were 14.86, 16.67, 13.47 and 13.40% for Dagim, Kuncho, Kora and Filagot varieties, respectively. The silica contents of the teff straw for the Filagot, Kora, Dagim, and Kuncho varieties are 5.92, 5.66, 4.94, and 4.70%, respectively. This corresponds to 92.21, 91.59, 77.19 and 87.20% silica contents in the ashes produced from Filagot, Kora, Dagim, and Kuncho varieties, respectively. The results show that the proximate and chemical composition of ash produced from teff straws show slight differences. Moreover, the silica content of the teff straw is comparable with the values reported for rice husk and wheat straw. Thus, teff straw can be used for the production of silica.

Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties.

Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability. Both samples were safe for human consumption, thermally stable and there was a lack of syneresis. SCPF had a significantly higher fiber concentration (3.79 g/100 g) due to higher skin fraction and is considered a "source of fibers". The higher skin fraction in SCPF also resulted in a higher mineral quantity (Fe-3.83 mg/kg fw) in comparison to CSCF (Fe-2.87 mg/kg fw). Anthocyanins concentration was lower in SCPF (7.58 mg CGE/100 g fw), suggesting that a significant amount of anthocyanins was removed from SC skin during juice extraction. However, there was a lack of statistical differences in antioxidant activity between the two fillings. CSCF was more spreadable, not as firm and less sticky, with lower storage and loss modulus values than SCPF. However, both fillings exhibited acceptable rheological and textural behaviour for fruit fillings. According to the consumer pastry test, 28 participants preferred each pastry; thus, there was a lack of preference toward any of the tested samples. SCP could be used as a raw material for the bakery fruit fillings industry, which leads to the valorization of food industry by-products.

Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder.

Due to its nutritional quality and palatability, chocolate milk beverages are gaining popularity globally. Alkalized cocoa powder is mostly used in its production since it provides for more intense color and dispersibility, but it has a negative effect on the phytochemical content of cocoa powder. Studies have suggested that water buffalo milk is superior to other milk due to its higher protein content and superior emulsion properties. As such, this study investigated the physico-chemical characteristics, sensory profile, and consumer acceptability of commercial and prototype water buffalo chocolate milk incorporated with alkalized and natural cocoa powder. Based on four buffalo chocolate milk samples, consumer acceptance was assessed by 120 consumers, which was combined with descriptive sensory data using a trained panel (n = 8) to determine drivers of liking. Compositional proximate analysis of alkalized and natural cocoa powders showed a significant difference in pH, moisture content, ash content, and fat content. Descriptive analysis showed that 8 out of 13 attributes (color, visual sandiness, cocoa and vanilla aroma, smoothness, creaminess, vanilla taste, and chocolate aftertaste) were effective discriminators of sensory attributes. Overall, buffalo chocolate milk samples were equally liked, but hedonic ratings of the individual attributes revealed that the samples were statistically different for color, viscosity (mouthfeel), and chocolate flavor. Partial least square regression (PLSR) identified chocolate flavor, viscous appearance, viscous mouthfeel, and bitter aftertaste as positive "drivers of liking". The darker color provided by alkalized cocoa powder did not increase consumer liking. The purchase intention was equal for all chocolate milk samples, whether alkalized or natural. Both cocoa powders showed comparable performance in the manufacture of buffalo chocolate milk. Using natural cocoa powder may be beneficial to local producers of cocoa powder and cocoa farmers since it is easier to produce, while it can provide a marketing advantage for dairy beverages in the global trend of going back to "organic" and "natural".

Evaluation of phytochemical, proximate, antioxidant, and anti-nutrient properties of Corchorus olitorius, Solanum macrocarpon and Amaranthus cruentus in Ghana.

INTRODUCTION: In Ghana, Corchorus olitorius, Solanum macrocarpon and Amaranthus cruentus are green leafy vegetables that are customarily eaten together with a starchy staple food. The present study aimed at assessing the ethanolic leaf extract of C. olitorius, S. macrocarpon and A. cruentus for antioxidant capacity, phytochemical property, nutritional and anti-nutrient content. METHOD: Phytochemical constituent and proximate analysis were determined using standard protocols. The DPPH scavenging activity was used to determine the antioxidant activity of the ethanolic leaf extracts from the three vegetables. The antinutrients phytate and oxalate were determined by titrimetric methods of analysis. RESULTS: Pytochemical screening revealed the presence of tannins and flavonoids in C. olitorius, S. macrocarpon and A. cruentus. Alkaloids and saponins were present in C. olitorius and S. macrocarpon but not in A. cruentus. Terpenoids, steroids, carotenoids and coumarins were absent in all the three vegetables. Proximate analysis revealed varying levels of moisture, fat, protein, ash, crude fibre and carbohydrates in the three leafy vegetables. The DPPH scavenging showed 86.71%, 71.72% and 38.86% activity for S. macrocarpon, C. olitorius and A. cruentus respectively. The antinutrient results revealed an oxalate level of 2.7 ± 0.13% for C. olitorius, 6.43 ± 0.06% for A. cruentus and 12.32 ± 0.13% for S. macrocarpon. For levels of phytates, our results revealed a 3.084 ± 0.54%, 1.14 ± 0.26% and 1.71 ± 0.27% for C. olitorius, A. cruentus and S. macrocarpon, respectively. CONCLUSION: The current study has shown that C. olitorius, A. cruentus and S. macrocarpon possess important phytochemicals, nutrients and significant antioxidant activity, suggesting a potential of these vegetables against diverse disease, if eaten by humans.

Exploration of the nutritional and carotenoids profiles of vegetables in Thai cuisine as potential nutritious ingredients.

Missing information on plant origin control and nutritional data on herbs, spices and vegetables could lead to sample quality deficit and misusage of the plant database. In this study, twenty vegetables that were collected and managed based on the recommendations of the Department of Agriculture, Ministry of Agriculture and Cooperatives, Thailand, were investigated regarding their proximate mineral, vitamin and carotenoid contents using the standard procedures of the Association of Official Analytical Chemists (AOAC). The results showed that these plants (100 g dry weight) exhibited similar energy levels (337.11-420.48 kcal), which were mainly distributed from high carbohydrate content (21.01-88.17 g), while protein (3.14-66.07 g) and fat (0.00-10.33 g) levels were quite low. As a form of carbohydrate, dietary fiber was found to be high in Cymbopogon citratus (DC.) Stapf (Cy. citratus) and Solanum torvum Sw. (So. torvum) (57.00-59.54 g). Interestingly, Senegalia pennata subsp. insuavis (Lace) Maslin, Seigler & Ebinger (S. pennata) exhibited exceptionally high protein content, which was between 2.3 and 3.1 times higher than its carbohydrates. High mineral contents were detected in S. pennata, Ocimum africanum Lour. (O. africanum), Ocimum basilicum L. (O. basilicum), Ocimum gratissimum L. var. macrophyllum Briq. (O. gratissimum) and Coriandrum sativum L. (Co. sativum), while Mentha cordifolia Opiz ex Fresen (M. cordifolia) was observed to be a good source of vitamin C (381.36-547.47 mg). High carotenoids were mostly found in Eryngium foetidum L. (E. foetidum), O. gratissimum, Co. sativum and O. basilicum (75.23-119.96 mg). Interestingly, the location of sample collection seemed to have minimal effect on the nutritional and carotenoid compositions. The results of this study provide reliable information concerning the nutritional and carotenoid contents in plant sources with control of origin, which could be used in the future for food development with specific nutritional requirements.