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Aim of the study was to predict quality parameters namely protein and carbohydrate content of wheat grain stored for one year at 4 °C and 21 °C using Near Infrared spectroscopy (NIRS) and Chemometrics. The spectra of grains were measured in reflectance mode using lab made filter based pre dispersive NIRS ranging from wavelength 750 nm to 2580 nm. NIR Wavelengths were divided into two sets for all the stored samples depending on its correlation with factors. The reference data and NIR data were analysed by principal component analysis (PCA) scores, partial last squared regression (PLSR) model, Multiple Regression Analysis (MLR) and Support Vector Machine Regression (SVMR). First four factors were sufficient to develop regression models for the above mentioned methods. Prediction performance was compared on the basis of the coefficient of correlation (R2) and Root Mean Square Error (RMSE) for the calibration and validation sets. R2 values for prediction of protein content from PLSR model were 0.955, 0.997 for 4 °C Wavelength Set I and II and 0.903, 0.989 for 21 °C Wavelength Set I and II. For the prediction of carbohydrate content 0.978, 0.951 and 0.946, 0.974 were the R2 values for the 4 °C and 21 °C wheat samples Set I and Set II respectively. MLR model also gave R2 values greater than 0.9 for all the samples. Wavelengths with high β correlation coefficients were defined. SVMR predicted the protein content and carbohydrate content with good accuracy. SVMR and PLS results. All the models developed showed good accuracy for successful prediction of protein and carbohydrate content of stored wheat grains with PLSR and SVMR giving the best results. This study showed that near infrared spectroscopy has potential to distinguish wheat grains stored under different conditions.

La Trobe University Faculty of Science, Technology and Engineering Murray Darling Freshwater Research CentreMDFRC item.At Chaffey Dam, New South Wales, Australia, Anabaena circinalis filaments accumulated at the surface as diurnal surface layer thermal stratification developed. Previously buoyant, homogeneously distributed colonies accumulated in the top 2 m, but a proportion lost buoyancy. Similarly, a percentage of A.circinalis suspended in bottles lost buoyancy at depths experiencing >30% surface irradiance (Io). Nutrient addition reduced the proportion of filaments that lost buoyancy following a full day of high irradiance. The greatest axial linear dimension (GALD) was measured for A.circinalis deployed in bottles at three depths in the reservoir. GALD increased in samples exposed to 1 and 30% Io by the following day. The rank order of GALD from smallest to largest grouped samples exposed to 70, 30 and 1% Io, suggesting that increasing GALD is a function of irradiance. The increased GALD of biomass units was attributed to aggregation of filaments in low light. The enlargement of biomass units increased the mean floating velocity, supporting the theory that filament aggregation may be a strategy, utilized by light-limited filaments, to increase light exposure. High irradiance increased the carbohydrate content of cells and decreased the floating velocity of filaments.

In Katsina metropolitan, a variety of poultry feeds are available, and the quality and standards of these feeds are critical for the production of eggs and meat. As a result, the quality of selected chicken feeds sold in Katsina metropolitan was assessed by performing proximate analysis using AOAC methodology. Super starter, grower concentrate, broiler finisher, broiler starter, broiler super starter, layer mesh, grower mesh, and layer concentrate were among the samples used. The percentage mean to standard deviation was used to express the findings. The crude protein content of the diets studied ranged from 0.46 ± 0.00 percent to, 8.24± 0.02 percent, ash content 6.31± 0.01 percent – 33.30± 0.04 percent, crude fiber content 1.03 ±0.00 percent – 3.21± 0.00 percent, lipid content 0.11± 0.00 percent, 2.30 ±0.00 percent, moisture content 4.28 ±0.25 – 6.66 ±0.78 percent, and carbohydrate content 51.78± 2.68 – 83.72 ±0.57 percent. Although there was variation in the mean and standard deviation levels among the samples analyzed, such variations were not statistically significant (P>0.05) according to a one-way analysis of variance (ANOVA) for the difference in the mean levels of parameters evaluated in eight samples.

Objective: The stages of skin wound healing are a dynamic process and it is thought to be related to nutrition. Carbohydrates, proteins and fats have particular importance in different periods of recovery process. Our study has aimed to examine the effects of a western diet with high protein, fat, and carbohydrate content on pressure ulcer healing. Material and Methods: In this study, we used 22 healthy male Sprague Dawley rats weighing 100-185 g. We randomly divided the rats into two groups. The rats were fed according to the indicated diets (standard diet and western diet). On the first day of the fourth week, ischemia skin by histopathological examinations of the wound tissue samples on the 7th and 14th days of the wound healing period. Results: Statistically significant differences were observed in histological and immunohistochemical parameters in the tissue samples on the 7th and 14th days. On the 7th day, there were re-epithelialization (P=0.003), granulation cell density (P=0.004), inflammation (P=0.004), and angiogenesis (P= 0.003). We found re-epithelialization (P=0.001), granulation cell density (P=0.002), inflammation (P=0.002), and angiogenesis (P=0.001) on the 14th day. On the 7th and 14th days, we found the p-value between Ki-67 immunohistochemical staining percentages as P= 0.003 and the p-value for VEGF as P=0.002. Conclusion: We determined that in short-term wound healing, the western type diet was more effective on pressure wound healing than the standard diet.

Background. Lactase deficiency (LD) is the most common pathology of small intestine characterized by the development of maldigestion and malabsorbtion syndromes associated with the absence or lack of the enzyme lactase activity. Objective: to study the features of various LD clinical forms in children. Materials and methods. We have examined 40 children (21 boys and 19 girls) of different age groups diagnosed with lactate deficiency. The follo­wing studies were conducted: stool analysis, pH determination, total carbohydrate content, lactose load, and urinary lactose content. The probability assessment was performed using Student’s t-test. Results. Four clinical groups have been identified depending on the form of LD: the first group — LD with complete absence of the enzyme (alactasia, 4 persons), the second — LD with partial deficiency of the enzyme (hypolactasia, 10 individuals), the third — LD with lactosuria (4 patients), the fourth — transient LD (22 people). The clinical picture manifested by liquid (100 %), foamy (83.3 %), with acidic smell (83.3 %) feces. One-third of children with LD experienced regurgitation, 75.0 % — abdominal colic. All children had weight deficit and deficiency anemia. Conclusions. Transient (secondary) lactase deficiency is most common, it occurs in mild form in children of different age categories. Alactasia is typical for children under 1 year of age, it occurs with significant clinical signs against a background of deficiency of weight deficit and anemia. Hypolactasia occurs with mild clinical symptoms. LN with lactosuria is characteristic of premature infants.

Biscuit is a product that highly appreciated by consumers and contains high fat. In recent years, there is increasing demand for healthy foods with reduced fat content. Replacing fat with fruits based ingredients will not only reduce the fat intake, but also provide with nutritional benefits to the product. Therefore, this study was carried out to evaluate the effect 3 types of fruits puree (apple, banana, and cantaloupe) used as fat replacers at three ratios (50%, 75% and 100%) (w/w) and high fat biscuit control (100% fat) to compare in baking biscuits on the chemical composition, physical and functional properties, and sensory evaluation of the biscuits. The results revealed that there was no significant difference between all samples in moisture and slightly increase in protein content .The fiber, ash and carbohydrate content of the biscuits increased significantly as the replacement level increased. In contrast, the replacement resulted in a sharp significant decrease in fat content. The results increased significantly among samples (p 0.05) as compared to their control and was highly acceptable.

Kandungan protein dan karbohidrat pada makroalga diperlukan untuk mengoptimalkan pemanfaatan makroalga di Pantai Sepanjang. Penelitian ini bertujuan untuk mengetahui kandungan protein dan karbohidrat pada makroalga di Pantai Sepanjang, Yogyakarta. Penelitian ini dilakukan pada bulan Agustus-September 2020 di Pantai Sepanjang, Yogyakarta. Materi penelitian ini meliputi makroalga jenis Ulva lactuta, Palmaria palmata, Sargassum crassifolium, Gelidium spinosum, Gelidiella acerosa, dan Gracilaria verrucosa. Sampel makroalga secara purposive sampling pada zona intertidal Pantai Sepanjang. Analisis kandungan protein menggunakan metode Biuret, sedangkan analisis kandungan karbohidrat menggunakan metode by difference. Hasil menujukkan bahwa kandungan protein dan karbohidrat tertinggi terdapat pada G. spinosum di bagian tengah Pantai Sepanjang masing-masing sebesar 3,08% dan 19,38%. Berdasarkan hasil tersebut, G. spinosum memiliki potensi untuk dikembangkan dalam berbagai produk olahan dengan penelitian lebih lanjut.

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

Raw ingredients commonly used in the cat food manufacturing are derived from various sources such as meat, meat by products, fish, poultry, vegetables, vegetables by products, cereals, fruits, and bones. Meat meal and meat bone meal are unpopular raw ingredients since they are manufactured from carcasses and offal of cows, pigs, goats and sheep and may even contain deleterious and unhealthy ingredients. There is the possibility of the occurrence of ingredients containing non halal components. There are several types of cat food in the market which are graded based on their ingredients and nutritive values especially the protein content. The biological values of the popular protein sources used in cat food manufacturing were highlighted. The importance of carbohydrate content, which is mostly not available on the packaging pack is emphasized and the method of calculation shown.

Cowpea is a type of legume in Indonesia but utilization not optimal. Cowpea can be used as a basic of making tempeh. The purpose of the study is to know the effect of fermentation on the nutrients of processed cowpea. The design of the study was Pra Eks/imen Design with Completely Randomized Design in laboratory to test nutrients which were repeated 3 times. Data analysis used SPSS (Statistical Product Service Solution) application. The measurement of carbohydrate used anthron method, crude fiber used refluks method, total protein used kjeldhal method, and fat used soxhlet method. Nutrients of boiled cowpea is carbohydrate content of 31,21%; crude fiber content of 13,94%; total protein content of 26,71% and fat content of 7,35%. Nutrients of cowpea tempeh is carbohydrate content of 26,71%; crude fiber content 17,21%; total protein content of 15,38% and fat content of 1,44%. There are not statistical different nutrients of boiled cowpea and tempeh cowpea, but different values

Petai (Parkia speciosa Hassk.) is a plant commonly grown and consumed in Indonesia. Indonesian people usually consume Petai in fresh or processed form such as boiled and fried which can be used as an alternative sources of energy and potassium. This research aim to analyze protein, fat, carbohydrate and potassium content in Petai with various food processing methods This study used descriptive analytic design. The objects of this research used Petai were obtained from Kedung District, Jepara Regency, Central Java Province. This treatment used on this research were are fresh Petai, boiled Petai and fried Petai. Processing techniques performed were boiling and frying Petai with the skin until the processing was complete, stripping the skin of Petai seeds, next step is the Petai seeds were tested for nutritional content, analysis of nutrient protein content by kjeldahl method, fat content by soxhlet method, carbohydrate content by difference method and potassium content by Atomic Absorption Spectrometry method. Analysis of nutrient content was conducted at Chemistry Laboratory, Satya Wacana Cristian University, Salatiga.The highest protein content was found in boiled Petai (11.59g / 100g), and the lowest was found in fried Petai (4.96g / 100g). The highest fat content was found in fried Petai (0.75g / 100g), and the lowest was found in fresh Petai (0.15g / 100g). The highest carbohydrate content was found in fried Petai (80g / 100g), and the lowest was found in boiled Petai (63.7g / 100g). The highest potassium content was found in boiled Petai (143mg / 100g), and the lowest was found in fried Petai (106mg / 100g) he highest protein and potassium content was found in boiled Petai, while the highest fat and carbohydrate content was found in fried Petai

BACKGROUND Under dietary self-selection (DSS), rats ingest 25-30% of energy as protein. This high level appears to be explained by metabolic benefits related to reduced carbohydrate dependence and associated pathologies. However, the mechanisms underlying these choices remain largely misunderstood. OBJECTIVES The aim was to test the hypothesis that in a DSS model, rats select a protein-to-energy (PE) ratio to maintain the protein-to-carbohydrate (PC) ratio constant and that fibroblast growth factor 21 (FGF21) is involved in this response. METHODS Adult male Wistar rats were used in 3 experiments. The first was to determine whether the PE ratio was influenced by changes in carbohydrate content. The second was to test whether the PE ratio was defended with a modified DSS model. The third was to determine whether the selected PE ratio was of metabolic interest compared with a standard 15% protein diet. Food intake, body weight, and energy expenditure were measured. After 3 wk, plasma was sampled and rats were killed to determine body composition and gene expression. Statistical analyses were mainly done by ANOVA tests and correlation tests. RESULTS The selected PE ratio increased from 20% to 35% when the carbohydrate content of the protein-free diet increased from 30% to 75% (R2 = 0.56; P

Chinese quince is one kind of crop that has edibility and historical medical applications. However, the high amount of lignin makes processing Chinese quince fruit difficult; on the other hand, this lignin represents a valuable resource if a way of using it in industrial applications could be found. In this study, the structural features and antioxidant activities of Brauns native lignin (BNL) isolated from Chinese quince fruit after oven drying (60 °C, 75 °C, and 90 °C), sun drying, freeze-drying, and subcritical dimethyl ether drying were assessed. The BNL samples had low molecular weights (Mw, 2604–5511 g/mol), high carbohydrate content (6.10–9.95 %), and high phenolic OH content (1.76–2.29 mmol/g). NMR spectra showed that the BNL is of the SGH-type with the relative content of p-hydroxyphenyl units ranging from 13 to 21 %. Oven drying (90 °C) reduced the carbohydrate content and increased the phenolic hydroxyl content. Freeze-drying reduced the relative content of β-O-4′ linkages and increased the H-unit content. In terms of antioxidant activities, all samples possessed high DPPH free radical scavenging capacity (IC50, 0.12−0.22 mg/mL) and strong reducing power. These results indicate that BNL extracted from Chinese quince fruit is a promising source of natural antioxidant and biomass material.

Variations in seasonal responses in water relations and total carbohydrate content (TCC) in one-yearold shoots from precommercially thinned (PCT) and unthinned Anatolian black pine stands were assessed during three seasons (sampling in May, July and September) in 2015-2017. Three different treatments were established: unthinned control with 4 941 stems.ha-1 and two thinned spacing levels (2-2.5 and 3-3.5 m) where 2 133 stems.ha(-1) and 1 093 stems.ha(-1) were left, respectively. Differences in osmotic potential at turgor loss point (Psi pi(TLP)) between the thinned and unthinned plots appeared only during a water shortage (September) in the second season, with the thinned stands showing lower Psi pi(TLP) than the unthinned stands. Seasonal variation in terms of Psi pi(TLP) was detected in the 3-3.5 m spacing trees. PCT were effective on osmotic potential at full turgor (Psi pi(100)), relative water content (RWC), symplastic water at saturated point per dry weight of the shoot and dry weight fraction. In both the thinned and unthinned plots, a gradual decline was observed in RWC from May to September in all three years. Generally, although TCC was found to be higher in the 3-3.5 m spacing, control plots were also high in carbohydrates in some periods. Results reflect the ability of this species to survive in changing environments by PCT during dry periods in the three studied seasons. Although PCT has an effect on water potential components and TCC, it is not clear exactly how effective the PCT density is in osmotic adjustment.

Value addition efforts in respect of using soybean in various food applications are scarce in Ethiopia. The effect of processing methods was investigated on nutritional composition of improved soybean varieties for soymilk production. The experiment was carried out in a factorial design, improved soybean variety as the first factor (Didessa, Katta and Korme) and processing methods as a second factor of three levels (Illinois, Cornel and Traditional method), replicated three times. The Cornel processing method gave the highest ash content (0.32%) from Korme and the lowest (0.27%) from Didessa and Katta varieties. The highest (2.60%) crude protein content was recorded from Didessa and the lowest (2.13%) from Katta, using Cornel processing methods. The highest carbohydrate content (13.21%) was recorded from Didessa and the lowest (6.87%) from Korme. The highest (75.93 kcal/100 g) energy content was recorded from Didessa and the lowest (51.77 kcal/100 g) from Korme, by Cornell processing method. Generally, Cornel processing method was the best of the three processing methods for improved variety of soybean. From the three varieties of improved soybean, Didessa had higher nutritional composition and could be used in different food product development efforts and can contribute in addressing the food security problems of Ethiopia.

This study was conducted to evaluate maize-based; vitamin A enriched flat breads from orange fleshed sweet potato (OFSP). To enhance vitamin A content of maize based flour, five formulations of flat breads were prepared from blending ratio of 100%(S1), 85:15% (S2), 75:25%(S3), 65:35% (S4) and 55:45% (S5) maize and OFSP flours, respectively. Designs of the study were Completely Randomized for nutritional composition and randomized complete block design for sensory acceptability with 5 treatments and three replications. Sensory acceptability and nutritional compositions of maize-based, vitamin A-enriched flat bread samples prepared from maize and OFSP were evaluated in triplicate. Sample (S5) was most accepted in all sensorial acceptability except color at community level panelists compared with other flat bread samples. The nutritional composition of the flat bread samples showed an increase in the values of crude fiber, moisture, ash and carbohydrate content while the protein, fat and energy content of flat bread were increased as OFSP flours were increased in the formulation. The OFSP and maize flour blends flat bread samples and control sample were observed to have significantly different (p

Durian seeds are waste products from durian fruit that have not been utilized properly. Durian seedflour contain high starch as well as tapioca flour, therefore, durian seed flour can be combined withtapioca flour as a filler for sausage dough, in order to reduce production costs of sausage products. Theaim of this study was to analyze the physicochemical, microbiological and organoleptic properties of beefsausage with the addition of 0%, 25% and 50% durian seed flour from a maximum 30% of the flour usedin making sausages. The results of physical characteristics showed that the addition of durian seed flourhad a significant effect (P 0.05) onother physical characteristics of sausages. The microbiological assay showed that durian seed flour didnot affect the total plate count (TPC) of beef sausages. However, the total plate count of the sausages withthe addition of 25% durian seed flour still met the SNI (Indonesian National Standard) for sausages,instead of sausages with 50% durian seed flour addition. The results of chemical analysis showed that theaddition of durian seed flour had no affect on moisture content, ash content, fat content, protein content,and carbohydrate content of the sausages. The hedonic test values on the parameters of aroma, color,texture and general appearance also showed no significant effect (P> 0.05), except for taste parameters.The hedonic quality test value also showed that the addition of durian seed flour had no different effect(P> 0.05) on the parameters of aroma, color, texture, and general appearance, but had different effect (P

Commercial instant porridge generally chooses to use rice flour as a carbohydrate source, including instant porridge specifically for babies. The high current consumption of rice is encouraging various food diversification efforts to avoid dependence on one commodity. Kepok banana flour can be used as a substitute for carbohydrates in instant baby porridge, mainly from rice flour and tempe as a source of protein. Banana leaves and teak leaves were chosen as a wrapper for tempe to affect the chemical and organoleptic properties of instant baby porridge. The purpose of this study was to obtain instant baby porridge products which have nutritional value according to the SNI 01-71111.1-2005 standards regarding complementary foods. This study used a completely randomized design (CRD), consist of tempe packaging, namely banana leaves and teak leaves, which were carried out three times using the pairwise difference test (t-test) as a statistical test. Instant baby porridge with tempe treatment packed with banana leaves is an instant baby porridge that is closest to SNI 01-7111.1-2005 concerning complementary feeding with a moisture content value of 18.89%, ash content 2.71%, protein content 6.66%, fat content 16.96%, carbohydrate content 54.77%, 76.70% antioxidant activity, and the highest preference level with a value of 4.87

Arbila beans (Phaseolus lunatus L.) is one of the genetic resources of East Nusa Tenggara. It has not been optimally utilized. It is, therefore, necessary to produce food products that have good economic value to increase people's purchasing power. Yogurt is one of them. The purposes of this study were to determine the process of making yogurt from Arbila beans (Phaseolus lunatus L.), to obtain a profile of Arbila bean yogurt with the right composition, and to analyze its nutritional content, panelists' preference and safety for consumption observed from the coliform test results. The method used in this study was the experimental method carried out in four stages; 1) the making of Arbila bean yogurt in four treatments; Control (10% plain biocule), A1 (20% of plain biocule), A2 (30% of plain biocule), A3 (45% of plain biocule); 2) proximate test; 3) organoleptic test; 4) coliform test. The results of the proximate analysis indicated that the highest protein content of 4.32% was found in yogurt A3, while the highest carbohydrate content was 12.45% and the lowest fat was 0.32% in A1 yogurt. Organoleptic test results indicated that the highest preference for panelists in Arbila bean yogurt A3. Coliform test results showed negative results for the presence of Escherichia coli in all treatments. Therefore, Arbila bean yogurt with the composition of A3 (45% of plain biocule) is recommended as a good Nabati yogurt made of soya.

Some cyclists consume flattened cola during competitive events, but limited research has investigated if cola beverages elicit ergogenic effects, particularly on high-intensity exercise performance. Whether the potentially beneficial effects of cola are due to the caffeine and/or the carbohydrate content is also unclear. This study assessed the ergogenic effects of different cola beverages on performance during a constant power bout (CPB) and subsequent high-intensity interval efforts in competitive cyclists. In a randomized, double-blind, cross-over design, competitive cyclists (n = 13; $$\dot{V}$$ O2max 65.7 ± 5.9 ml kg−1 min−1) completed a 45-min CPB at 69% of maximum workload (Wmax), followed by four maximal 1-min high-intensity intervals (HII) against a resistance of 0.5 N kg−1. Participants consumed 16 ml kg−1 total (intermittantly at four time points) of flattened decaffinated diet cola (PLA), caffeinated diet cola (CAF) or cola containing caffeine and carbohydrates (CAF + CHO). During the CPB, ratings of perceived exertion were lower in the CAF + CHO and CAF conditions compared to PLA (both, P 0.57) during the HII. Cola containing caffeine with or without carbohydrates favorably influenced perceived effort during the CPB and enhanced mean and minimum power during repeated maximal intervals. We provide evidence supporting the consumption of commercially available cola for high-intensity cycling in competitive cyclists.

Media that is often used for bacterial growth is Nutrient agar . The high price incurred for the manufacture of instant media becomes a constraint so that innovation is needed that can reduce the cost of expenditure that is looking for alternative media from materials that are easily available. One of the natural ingredients that have a source of nutrients that can be used for bacterial growth of durian seeds that have a high carbohydrate content as a source of carbon. The objective of this research was to know the growth of Staphylococcus aureus bacteria on alternative medium of durian seed as substitution media of Nutrient agar. This research is laboratory experimental research, the sample used is durian seed with three concentrations of 200 g, 300 g, 400 g. The parameters observed were calculating total plate number and morphological form of Staphylococcus aureus bacteria growth. The results showed that the highest population on medium durian medium was the concentration of 200 g as much as 5.7 x 10 -4 cfu and the lowest population at the concentration of 400 g was 3.5 x 10 -3 cfu. While the population on the media Nutrient agar that is 7.7 x 10 -6 cfu. Based on morphological observation of bacterial growth on durian seed medium, round shape, size 0.1 cm, white milk color, smooth surface, and convex elevation. The conclusion of this research is the growth of Staphylococcus aureus on alternative medium of durian seeds can be used as substitution media of Nutrient agar .

Poh Lembongan mango is a typical mango from the island of Nusa Penida. During the harvest season the fruit is abundant and not used. The use of this mango fruit needs to be done research, so that it can be used as a souvenir product by processing it into jam. The purpose of this study was to analyze the nutritional content of the mango poh lembongan jam, and to test the organoleptic to determine the acceptability of the product as a souvenir.The research method used is descriptive, namely by laboratory tests and organoleptic tests. Laboratory tests were carried out by analyzing moisture content, ash content, fat content, protein content, carbohydrate content, and vitamin C. Organoleptic tests were carried out on the assessment of the aroma, taste, viscosity and acceptability parameters of 15 panelists.The results showed that the content of this jam was 19.649% water content; ash content 0.165%; fat content 0.573%; protein content of 0.907%, carbohydrate content of 78.705%, and vitamin C of 20.476%. Vitamin C which is quite high in jam gives the product the opportunity to be used as healthy food. Organoleptic tests show that the taste, aroma, texture can still be accepted by the community. Poh Lembongan mango jam has the potential to be developed into a typical souvenir product from Nusa Penida Island.

The impact of cottonii (COT, Kappaphycus alvarezii) and spinosum (SPI, Eucheuma denticulatum) flour (1–10% w/w) on rheological properties of wheat (WHE) and quality of bread was investigated. Wheat-COT and WHE-SPI had higher water absorption capacities, dough development times, dough stabilities and farinograph quality numbers than WHE dough. Extensograms of composite dough were largely similar to those of WHE at the same incubation times. Dough energy decreased whereas elasticity ratio (ratio of maximum resistance to extensibility) increased when incubation time was increased from 45 to 135 min. Wheat-COT and WHE-SPI had lower pasting temperatures but higher peak, final, breakdown and setback viscosities than WHE flour. Specific volume of bread containing COT (5% w/w) or SPI (7.5% w/w) was not different (p > 0.05) from that of WHE bread. Crumb texture properties of these composite breads were also largely similar to those of WHE bread. The physical properties of WHE dough and bread were influenced by gluten, whereas those of WHE-COT and WHE-SPI were influenced by gluten in addition to κ-carrageenan in COT and ι-carrageenan in SPI. Protein, ash and dietary fibre contents increased (p

Injera is one of the common foods which are highly consumed daily in all parts of Ethiopia. Cissus quadrangularis has been documented in Ayurveda for its medicinal uses in gout, syphilis, venereal disease, piles, osteoporosis, anorexia, diarrhoea, scurvy, menstrual disorders, otorrhoea and epistaxis. Despite the health benefit it offers, it is not used in East African cuisine. Considering its good nutritive properties, efforts have been made in this study to determine the effect of Cissus quadrangularis stem powder on the nutritional properties of injera. Blends of different ratios of teff flour and Cissus stem powder (98:2, 96:4 and 94:6) were used to prepare injera and 100% teff flour injera was used as control. When compared with control injera, percentages of ash, crude fibre, crude fat and crude protein of the Cissus quadrangularis stem powder incorporated injera increased from 3.12 ± 0.06% to 4.79 ± 0.82%, 2.55 ± 0.71% to 3.94 ± 1.52%, 2.43 ± 0.38% to 3.68 ± 0.63% and 10.01 ± 0.17% to 12.58 ± 0.42% respectively; while carbohydrate content decreased with increased level of incorporation from 81.89 ± 0.41% to 76.01 ± 0.63%. The mineral and phytochemical content of injera significantly increased with the incorporation of Cissus quadrangularis stem powder, except for minerals potassium and phosphorus. The control sample and 2% Cissus stem powder incorporated injera were rated high by the panelists. However, up to an incorporation level of 4% Cissus quadrangularis stem powder, the injera was found to be sensorily acceptable and it also decreased the microbial load of injera during storage.

Hotong Buru (S. italica) is a kind of cogon grass originating from the island of Buru. This plant produces seeds that are used as a very potential alternative food for rice because this plant can grow on various types of soil, even on sandy soils. Proximate analysis is a chemical test to determine the nutrient content of a feed or a feed raw material. Moreover, Hotong seeds have a protein content of around 11.2% and about 2.4% fat, while rice has a protein content of around 4.5% and 1-2% fat, which means that the protein and fat contents of Hotong seeds are over twice higher than that in rice. Judging from the carbohydrate content, the content of Hotong seeds is around 73%, almost the same as the carbohydrate content in rice, which is around 70-80%. This research was conducted to determine the nutritional content of Hotong Buru as a culinary ingredient. The research was conducted in the area of ​​South Buru Regency, namely processing Hotong Buru as a culinary ingredient, and in Baristand Ambon, namely proximate analysis. The results of the proximate analysis of 10 types of Hotong Buru in culinary preparations, resulted in the discovery of carbohydrate content with an average of 75.04, protein content with an average of 17.98, fat content with an average of 6.54, and fiber content with an average of 3.67, this proves that the nutritional content of culinary Hotong Buru is very high and can be used as the right staple substitute for rice

O trabalho objetivou quantificar variáveis fisiológicas e bioquímicas, com potencial de aplicação operacional em viveiros de mudas clonais de eucalipto na fase de expedição e estudar sua relação com variáveis biométricas avaliadas durante o crescimento inicial em campo. Foram utilizadas mudas produzidas por miniestaquia apical de dois clones comerciais híbridos de Eucalyptus grandis x Eucalyptus urophylla, cultivadas em tubetes de 53 cm³ com substrato orgânico. O estudo se consistiu de avaliações em viveiro, laboratório e em campo aos 0, 30, 60, 90 e 120 dias, após o plantio. Os dados foram submetidos à análise de variância e quando significativos submetidos ao teste Tukey a 5% de probabilidade. Variáveis relativas ao padrão de rusticidade de mudas, utilizadas de forma subjetiva por viveiristas, foram quantificadas e validadas no viveiro e no campo. Diferenças entre clones foram observadas para as variáveis avaliadas. O teor de carboidratos e o índice de fluorescência foliar não variaram significativamente entre as classes de índice de clorofila. O teor de nitrogênio foliar, proteínas e o potencial hídrico foram diretamente proporcionais ao índice de clorofila. Concluiu-se que a tonalidade da copa das mudas pode ser relacionada com a rusticidade e que a tonalidade esverdeada é mais indicada por possuir uma maior rusticidade.

The aquatic macrophyte Ipomoea aquatica Forssk. is widely distributed in many countries of Asia, Africa, North America, and Australia. It is found in the wild as well as cultivated and consumed as a vegetable in South and South East Asia. When I. aquatica was exposed to low concentrations (0.01–2 mg L− 1) of Cr (VI) for a 15 day period, it was observed that concentrations as low as 0.01 mg L− 1 could cause reductions in protein and carbohydrate content in leaf, upper and lower stem of the plant. Cr (VI) could also increase catalase activity in leaf and lower stem at 1–2 mg Cr (VI) L− 1, though the increments in the upper stem were not statistically significant. Induction of proline occurred in leaf and upper stem at 1–2 mg Cr (VI) L− 1. On the other hand, the induction of proline in lower stem occurred at 0.01 mg Cr (VI) L− 1 on 15 d. Thus, the study revealed that Cr (VI) could cause toxic effects on I. aquatica at relatively low and environmentally relevant concentrations, though the plant mitigated these effects through enhanced activities of anti-oxidant enzymes such as catalase and increased accumulation of the non-enzymatic anti-oxidant proline.

Pancake is a dish that has a sweet and savory taste than baked in a frying pan and is round and flat. So far, pancakes are made from wheat flour, thus increasing the use of wheat flour. Therefore, it is necessary to reduce dependence on wheat flour. One way is to optimize local ingredients, one of which is pumpkin. Based on this background, research was carried out with the following objectives: 1) Analyzing the effect of pumpkin flour substitution on the chemical and sensory characteristics of the pancakes produced 2) Determining the best formulation of pumpkin flour substitution in making pancakes to produce the preferred pancakes. The object of research in this study was a pancake substitution of pumpkin flour which was different, namely 0%, 5%, 15%, 25%. The data analysis method used was the ANOVA method and to find the best formulation used the preference test (Hedonic). The results of the ANOVA study showed that the addition of pumpkin flour had a significant effect on the water content, ash content, fat content and carbohydrate content of the pancakes. The pancake sample that the public likes is sample F2 with the addition of 15% pumpkin flour.

This research studied the chemical and organoleptic characteristics of sambal ronto at various spice concentrations. Sambal ronto is a typical chili sauce from the coastal community of South Kalimantan which is made from ronto mixed with spices and sautéed with cooking oil. The spices used are chilies, shallots, garlic, lemongrass, laos, bay leaves, and palm sugar. The research was conducted with a completely randomized design. The treatments consisted of concentrations of ronto and spices ratio, (1: 1) O, (1: 2) A, (1: 3) C, and (1: 4) D. The proximate test consists of water, ash, protein, fat, carbohydrate (by different) content, and pH. The organoleptic test was carried out by testing the preference for the parameters of color, aroma, texture, taste, and appearance. The results showed that the best ronto: spice ratio was treatment B (1: 3). The chemical characteristics of the best sambal ronto are 44.21% moisture content, 4.20% ash content, 5.92% protein content, 14.47% fat content, carbohydrate content (31.22% by different) and pH 4.79. Organoleptic values for the parameters of color, aroma, texture, taste, and appearance were 4.5, 4.9, 4.9, 4.5, and 4.8, respectively. All parameters indicate a value close to very like.

Ashwagandha is one of the important medicinal plant commercially cultivated from long period of time. Analysis of variance (ANOVA) was performed in Randomized Complete Block design for all the twenty one traits of sixty seven ashwagandha genotypes on Rabi 2016-2017, 2017-2018 and 2018-2019 were studied. The analysis of variance showed a wide range of variation and significant differences for all the traits under study, indicating the presence of sufficient amount of variability. Study estimates of phenotypic coefficient of variation (PCV) was greater than genotypic coefficient of variation (GCV) for all the traits, suggesting that the climate has a masking effect on expression of genetic variability. The difference was relatively small for certain traits and high for certain traits, it indicating that some traits were less influenced by the environment and some were highly influenced by the environment. High heritability with high genetic advance was due to additive gene action and selection for that particular desirable traits viz., fiber content in root (%), carbohydrate content in root (%), fresh plant weight per plant (g), dry plant weight per plant (g), fresh root weight per plant (g) will be beneficial and effective to improve the root yield and quality.

Salt stress is a serious problem plant production and one of the main causes of damage on growth crops in the world. The plants are different in their ability to grow under salt stress. There are many studies to determine the plants salt tolerantce. This study was carried out in the tissue culture laboratory, Faculty of Agric., Saba Basha, Alex. Univ. to find a reliable protocol for in vitro propagation of Thevetia peruviana Schum. during the period from 2019 to 2020 was developed. Moreover, nodal explants were used during in vitro culture study for indication of multiple shoots and were inculated on various media with different combinations of NAA and KIN to study the effect on proliferation and development of multiple shoots, and the elongation of the newly formed on medium. The best medium for multiplication was a medium supplemented with3.00 and 4.00mg/l KIN and 0.50 mg/l NAA. Furthermore, the in vitro shoots showed healthy root development when the tested medium was supplemented with combination of 1.00 or 2.00mg/l IBA and0.50mg/l NAA. The newly formed shoot plantlets are selected for resistance to salt, and laboratory in vitro techniques proved very useful for this prupose. The plants showed good tolerance under low salt concentration at 2and 4gL-1 NaCl on multiplication of explants shootlets of thevetia plants with good survival. At the the salt concentration of 6gL-1, showed inhibitory effect on growth of plants with reduced the shootlets length, number of shoots, number of leaflets and number of roots/shootlets. Moreover, the proportion of carbohydrate content increased with the increasing salt concentration.

This article is devoted to the study of the influence of cryopreservation on the preservation of sowing qualities of seeds of representatives of the genus Picea: P. asperata (Rough spruce) and P. pungens (Spiny spruce). As an alternative shock method of cryopreservation, the method of step-by-step 3-step temperature reduction was used 1 stage +4 °C, 2 stage –18 °C, 3 stage –196 °C liquid nitrogen. Additionally, the effect of 4 time intervals (1 hour, 24 hours, 72 hours and 168 hours) of step freezing on seed quality was investigated. To explain the results by photometry, the total carbohydrate content of the seeds is determined before the 3rd freezing step (cryo interaction). The analysis of the results of germination showed that the seeds of the studied species respond in different directions to the step cryo freezing. So, seeds of P. asperata germination in all tree experimental variants are higher on 4–32 % than in the control variant; and the maximum results are revealed in the variant with time intervals of 168 hours. For P. pungens seeds, the germination rates in experimental variants were on 18–22 % lower than in the control; and the largest germination rate of seeds among experimental variations are revealed in variant with interval 24 hours. The determination of the total carbohydrate content of the tested seeds at different cryogenic freezing intervals found that this indicator varied significantly depending on the time interval. The lowest values of total carbohydrates are found in variation with a time interval — 24 hours. The maximum total carbohydrate content is determined in a variation with a time interval — 1 hour. Correlation analysis between seed germination indices and total carbohydrate content established a high relationship between these indices. So, for P. asperata, the value of the Pearson coefficient was 0.86, and for P. pungens seeds — 0.91.

This study was conducted to investigate proximate content of horseshoe crab (Tachypleusgigas) in Malaysia. To date, there has been little agreement on what the nutrition value of horseshoe crab is and how it will benefit the consumers. The samples were divided by two parts, which are roe and muscle. The Tachypleusgigas was cleaned of foreign materials and impurities manually by human hand. The samples were ground into flour and sieved through 50 μm sieve and were packaged in airtight plastic bags prior to analyses. The horseshoe crab was analyzed for its proximate composition of different body parts. The results showed that the roe and muscle of Tachypleusgigas contained moisture (50.45 % and 73.67 %), ash (0.41 % and 2.72 %), crude proteins (38.24 % and 14.62 %), crude fats (9.30 % and 8.09 %), carbohydrates (1.67 % and 0.91 %) and energy (241.42 Kcal/100 g and 134.43 Kcal/100 g), respectively. This shows that roe has better nutrition content since it has higher protein, fat and carbohydrate content, which are the main energy-providing nutrient. Overall, the proximate content of Tachypleusgigas was nearer to the shellfish rather than the finfish and can be considered as a good nutrition source.

espanolEl pan es un alimento basico en muchos paises del mundo. El objetivo de este trabajo fue incluir semillas de chia (2-5%) en mezclas de harina de trigo (71.5-81.5%), quinua (5-10%) y canihua (10-15%) para la obtencion del pan de molde. Las harinas fueron caracterizadas por sus propiedades reologicas mediante pruebas de amilografia, farinografia y extensografia. Las formulaciones permitieron incrementar el contenido de proteinas (1.10 - 1.87%), fibras (0.45 - 3.35%) y reducir el contenido de carbohidratos (2,95 - 10,7%) en los panes de molde a los que tambien se les realizo el analisis de textura, color y sensorial. Con este ultimo se revelo que los mayores puntajes con respecto a apariencia, sabor, olor, textura y color fueron producidos al incluir 2% de semillas de chia en mezclas de harinas de quinua (7.5%), canihua (15%) y trigo (75.5%) (p EnglishBread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and canihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The formulations allowed to increase the protein content (1.10 - 1.87%), fiber (0.45 - 3.35%) and reduce the carbohydrate content (2.95 - 10.7%) in mold which also underwent texture, color and sensory analysis. With the latter it was revealed that the highest scores regarding appearance, flavor, odor, texture and color were produced by including 2% of chia seeds in mixtures of quinoa flour (7.5%), canihua (15%) and wheat (75.5%) (p

Superheated water extraction was applied to produce quinoa–barley malt extract. D‐optimal combined design was used to optimize the extraction conditions (time (min), solid–water ratio and particle size to obtain maximum protein and carbohydrate content, and minimum turbidity and pH. Quinoa flour (10%–30%), barley malt flour (70%–90%), different particle sizes (F = 420 µm, G = 710 µm), time (15–45 min), and solid–water ratio (0.1–0.2) were selected as independent variable and protein, carbohydrate, turbidity, and pH as dependent factors. Polynomials models satisfactorily fitted the experimental data with the R 2 values of .9961, .9909, .9949, and .9987, respectively. The protein and carbohydrate value was affected by superheated water extraction parameters. Our results revealed that increasing quinoa/barley malt ratio has significant effect on the turbidity and pH. The optimum extraction conditions were quinoa flour (30%), barley malt flour (70%), solid–water ratio (0.2), time (45 min), and particle size (F = 420 µm)., We develop a combine design methodology for extraction of valuble material from quina–malt mix by subcritical water extraction, as a new extraction method. The extraction process is based on the use of subcritical water that as an environmentally friendly method has applied to prepare the quina–malt mix extract for using in functional beverage.

Summary Background There is limited data on macronutrient content and its variability in mothers’ milk of extremely low birth weight (ELBW) infants. The primary objectives were to determine the mean and the range of macronutrient content in milk from mothers of ELBW infants. Methods A near-infrared milk analyzer was used to measure fat, protein and carbohydrate. Data is presented as mean ± SD, median, and minimum/maximum values. Intraclass correlation coefficients (ICC) and linear regression were used to examine differences between repeat analyses. Results The mean GA and BW of infants were 25.6 ± 1.9 weeks and 678.6 ± 78.6 g respectively. The mean caloric content of 212 milk samples (10 infants) was 20.1 ± 5.4 cals/oz. The mean fat, protein and carbohydrate content were 3.2 ± 1.8, 1.6 ± 0.5 g% and 8.0 ± 0.8 g% respectively. Large subject to subject and day to day variations were observed. The range of calories, fat, protein and carbohydrate content were 10.4–42.3 cals/oz, 0.2–14.1, 0.6–3.3 and 6.4–13.7 g% respectively. Nearly half of all samples had 17 or less cals/oz and 10% had 15 or less cals/oz. There were no significant differences between repeat readings on a single sample. Conclusions Standard fortification in presence of significant variation in macronutrient and caloric content of mother's milk can lead to large day to day variation in macronutrient and caloric intake of ELBW infants. Clinical significance of variable intake from one day to another in infants at high risk of NEC and growth failure is unclear and needs further study.

Kabau, an unexplored crop, was analyzed to determine its nutrition and antinutrition components and in vitro protein digestibility (IVPD). Some conventional processes, such as steaming, frying, and boiling, were carried out to study their effect. The results indicated that all of the techniques reduced carbohydrate content. Frying significantly increased the fat content of Kabau and reduced other nutritional components. In general, all the methods significantly reduced phytic acid, tannin, and trypsin inhibitors, as much as 94.95–96.26%, 20–35%, and 89.22–92.88%, respectively. The reduction of antinutritional components resulted in higher IVPD on boiled and steamed Kabau, 69.47% and 61.48%, respectively.

Food addiction (FA) is one of the causes of widespread obesity in modern society. It was shown that there is an age-associated increase in incidence rate of FA in adolescents/young adults. The purpose of this study was to analyze food preferences in schoolchildren and university students with FA. High school and university students (N = 1607; age: 17.8 ± 2.7 years; girls: 77.0%) located in four settlements of Russia anonymously took part in the study. Study participants provided personal data (age, sex, height, and weight) and completed the Yale Food Addiction Scale, the Zung Self-Rating Depression Scale and the Munich ChronoType Questionnaire. In addition, they indicated food products with which they had problems. The frequency of detection of FA among university students was twice as high as among schoolchildren. University students with FA were 20.2% more likely than schoolchildren to report the symptom ‘use continues despite knowledge of adverse consequences,’ and 13.7% more likely to report the symptom ‘tolerance.’ Schoolchildren and university students with FA most often noted that foods high in sugar and fat were problematic. University students with FA also reported that foods with a high carbohydrate content were problematic. In university students with FA, in comparison with schoolchildren with FA, there is an increase in list of problematic food products, mainly due to products with a high carbohydrate content. Level V, cross-sectional descriptive study.

Brown seaweeds are rich source of functional polysaccharides that exhibit various bioactivities. However, Malaysian seaweeds are under-utilised, leading to low revenue throughout the supply chain of the seaweed industry. The aims of this study were to extract the functional polysaccharides, namely fucoidan (F), laminaran (L) and alginate (A) from Malaysian brown seaweeds (Sargassum polycystum, Turbinaria ornata and Padina boryana) and subsequently evaluate the properties of the extracted polysaccharides. P. boryana recorded the significantly (p ≤ 0.05) highest carbohydrate content (74.78 ± 1.63%) with highest fucoidan yield (Fpad = 1.59 ± 0.16%) while T. ornata contained significantly (p ≤ 0.05) highest alginate yield (Atur = 105.19 ± 3.45%). Water activities of these extracted polysaccharides varied from 0.63–0.71 with average score of browning indexes (~40). Fourier transform infrared (FTIR) spectroscopy analysis demonstrated that the extracted polysaccharides exhibited similar spectral pattern of spectra with the respective standards. Meanwhile, laminaran extracts showed the significantly highest (p ≤ 0.05) total phenolic contents (Lsar = 43.29 ± 0.43 mgGAE/g) and superoxide anion scavenging activity (Lsig = 21.7 ± 3.6%). On the other hand, the significantly highest (p ≤ 0.05) DPPH scavenging activity was recorded in alginate with Asar at 85.3 ± 0.8%. These findings reported the properties and bioactivities of natural polysaccharides from Malaysian brown seaweeds that revealed the potential to develop high-value functional ingredients from Malaysian brown seaweeds.

In response to the malnutrition problem affecting children in Congo Brazzaville, we made three cooking-type infant flours from Treculia obovoidea, Terminalia catappa L. almonds and Ipomoea batatas L. leaves. The nutritional quality of the three infant flours we developed indicates 11.07% - 12.47% protein content, 9.92% - 14.87% fat content, 58.85% - 68.06% carbohydrate content, 1.50% - 2.18% ash and an energy intake varying between 399.84 and 439.37 Kcal. Functionally, our prepared flours have a water absorption capacity between 219.05 and 317.86 mL/g, an oil absorption capacity of 0.19 mL/g, a water solubility index varying from 29.66 - 41.03 and a swelling capacity of 250% - 320%.

Carbohydrates were analysed in 40 species of marine macroalgae belonging to three classes collected at seasonal intervals between April 2018 to March 2019 from the intertidal habitats in Gulf of manner coastal regions.Among the 40 dominant seaweeds 11 species belonged to Chlorophyceae, 13 species to Phaeophyceae and the remaining 16 species to Rhodophyceae. The carbohydrate content of seaweeds varied from 4.50±0.12 to 72.25±3.15 % of DW during the summer season. The percentage of carbohydrate content was maximum in Gracilaria verrucosa (72.25±3.15 % of DW) during the summer season and minimum in Turbinaria ornata (4.50±0.12 DW) during the summer season. The carbohydrate content of seaweeds varied from 5.50±0.17 to 48.38±3.04 % of DW during the pre-monsoon season. The maximum values were observed in Gracilaria corticata var. corticata the minimum content was observed in Padina pavonica. The carbohydrate content of seaweeds varied from 4.83±0.12 to 58.18±4.56 % of DW during the monsoon season. The maximum value was observed in Gracilaria corticata var corticata and the minimum was in Padina pavonica. The carbohydrate content of seaweeds varied from 7.36±0.16 to 67.25±2.41 % of DW during the post-monsoon season. The maximum value was observed in Acanthophora spicifera and the minimum content was observed in Sargassum ilicifolium.

A bubalinocultura é uma atividade de inclinação crescente no Brasil, destacando o leite de búfala que difere dos demais leites por conter maiores teores de nutrientes dentre outros. O estudo objetivou desenvolver e analisar leites fermentados elaborados a partir do leite de búfala (LB) com a adição de abacaxi em calda, em diferentes proporções em relação ao leite de vaca (LV) (formulação P com 100% LV, F1 com 50% LB/50% LV, e F2 com 100% LB). As formulações foram submetidas a análises microbiológicas (coliformes a 45°C e Salmonella sp.), análises físico-químicas (pH, acidez em ácido lático, cinzas, gordura, proteínas, umidade e carboidratos por diferença) e análise sensorial por meio de testes afetivos com 120 indivíduos. As análises físico-químicas e sensoriais foram submetidas a análise de variância (ANOVA) seguida do teste de Tukey (p≤0,05). Todas as formulações estiveram dentro dos padrões microbiológicos exigidos pela legislação. Os valores de pH para todas as amostras variaram de 4,1 a 4,3 sem diferença de acidez. A F2 apresentou maior percentual de gordura e proteína. Para teor de cinzas e umidade não houve diferença entre as formulações e as formulações P e F1 apresentaram maior teor de carboidratos. A F2 apresentou bom índice de aceitabilidade para todos os atributos na análise sensorial, sendo a amostra preferida. O leite de búfala fermentado com a adição de abacaxi em calda torna-se uma alternativa viável de produto para a indústria láctea do ponto de vista sensorial/afetivo, nutricional e econômico.

BACKGROUND In the present paper, a method for differentiation between common and spelt wheat grown in different farming systems (biodynamic, ecological, integrated, conventional), based on biomarkers identified from aqueous flour extracts (nitrogen and 14 soluble carbohydrates) was employed. RESULTS The identification and determination of soluble carbohydrate content were carried out using gas chromatography-mass spectrometry, with the UV spectrum generated by mass spectrometry for comparison with the WILEY database. Soluble carbohydrates were determined in the peak area between 21.92 and 43.63 min-1 retention time. The obtained data set was analyzed by multivariate statistical techniques. It was revealed that common wheat exerted a much more pronounced tendency than spelt wheat to be influenced by the farming system. CONCLUSION This differentiation was particularly well visualized after subjecting the data set to principal component analysis (PCA) and cluster analysis (CA). In the PCA graph, all spelt samples were positioned closer to the corresponding control sample, in contrast to the wheat samples, which were distributed over a huge area in the factor space. CA showed that the spelt samples grown under different farming systems were highly similar and grouped into one cluster. Common wheat samples cultivated under organic, biodynamic and integrated system were similar and represented the second cluster, whereas that cultivated under the conventional system was clearly separated from other samples. © 2020 Society of Chemical Industry.

The outbreak of the Covid-19 pandemic has had a dramatic effect on human existence and still shows no sign of abating. Scientists worldwide are therefore working assiduously to get new drug treatments to help mitigate the crisis. Some of those efforts involve research to obtain Covid-19 treatments from natural sources. The present study is aimed at evaluating the elemental, nutritional and antioxidant properties of Cov-Pla1, Cov-Pla2, Cov-Pla3 and PlaBoost herbal preparations. Elemental analysis was carried out using AAS after acid digestion of the samples. Proximate analysis of the formulations was done using the official AOAC methods while the antioxidant assay was carried out using the DPPH free radical scavenging method. The results of the study showed that the concentration of the heavy metals in all the samples were within acceptable regulatory limits. Proximate analysis revealed that the suspensions had protein content between 1.52-1.68 % and carbohydrate content of 0.79 – 1.08 % with low content of fat, crude fibre and ash. The formulations were found to be free of microbial contamination and stable for thirty days. Antioxidant evaluation revealed that Cov-Pla3 had the strongest free radical scavenging capacity with IC50 of 27.29 µg/mL while PlaBoost had the least (IC50: 251 µg/mL). The result of the study indicates that the formulations are free of metallic and microbial contaminants. In addition, proximate analysis has established some diagnostic parameters which will aid future authentication and purity assessment of the formulations. The formulations were all found to possess considerable antioxidant activity which will provide collateral benefit in relieving oxidative stress associated with Covid-19 infection. Key words: Covid-19, heavy metals, trace elements, proximate analysis, antioxidant.

There are differences in the content of lactic acid, fat, pro-tein and carbohydrates in the curd kefir and colostrum kefir. The aims of this study were to determine the content of lactic acid, protein, fat, and carbohydrates of curd kefir and colostrum kefir based on the con-centration of starter and fermentation time. Experimental data were collected from a number of experiments at a temperature of 28°C. The method used was the experimental method of CRD 3 × 3 with 3 replications, the data were analyzed by analysis of variance. Good kefir contained high lactic acid, proteins, and carbohydrate and low in fat. The results showed curd kefir with the highest lactic acid con-tent of 1.59 % was at a starter concentration of 20% and a fermen-tation time of 72 hours (d2w3), the highest protein of 2.20% was at a starter concentration of 30% and a fermentation time of 72 hours (d3w3), the lowest fat of 1.16% found at a starter concentration of 30% and a fermentation time of 72 hours (d3w3), and the highest carbohydrate of 4.81% found at a starter concentration of 30% and a fermentation time of 72 hours (d3w3). Whereas in colostrum ke-fir with the highest lactic acid content of 2.83 % found at a starter concentration of 20% and a fermentation time of 72 hours (d2w3), the highest protein of 6.13 % was at a starter concentration of 10% and a fermentation time of 24 hours (d1w1), the lowest fat of 1.58% was at a starter concentration of 30% and fermentation time of 24 hours (d3w1) and the highest carbohydrate content of 17.91% was at a starter concentration of 30% and a fermentation time of 72 hours (d3w3). It can be concluded that the starter concentration and fer-mentation time have a significant effect (α

Consumption of edible insects as an alternative source of protein is being restricted by the perceived feeling of disgust amongst many people. This study was carried out to introduce the consumption of insects in a non-traditional form by producing a ready-to-cook soup powder from Clerodendrum volubile (C. volubile) and enriching it with Macrotermes bellicosus (Termites) at various ratios (with a proportion of C. volubile powder ranging from 80 to 50%, termite powder from 20% - 10% and spices from 15 to 5%) and to evaluate the nutritional, functional and sensory properties of the resulting soup powders. One hundred percent C. volubile powder was used as control and compared with the termite-vegetable blends. The protein content of the blends ranged from 26.53 ± 0.17% to 29.94 ± 0.18% and was higher than the control (15.02%). Moisture content ranged from 4.08 ± 0.02% to 6.09 ± 0.00% while fat ranged from 10.19% to 16.84%. The carbohydrate content (36.84%- 42.86%) decreased as the level of enrichment increased and were lower compared to the control (54.79%). The enriched vegetable soup was quite acceptable as there was no significant difference in the taste, texture, mouthfeel, consistency and appearance amongst the formulated blends. Enrichment with 10% termites gave a soup that had the highest overall acceptability.

BACKGROUND: There is a growing interest to increase dietary fiber (DF) consumption due to the health benefits associated with this nutrient. Pulses are considered a good source of non-digestible carbohydrates. The aim of this study was to investigate the possibility of substituting semolina with chickpea flour to increase the indigestible carbohydrate content without altering the texture of the pasta.RESULTS: Pasta was prepared by extruding semolina: chickpea blends. The protein and DF contents in the cooked pasta increased with the chickpea level with an important contribution of resistant starch (RS) to the DF values. The optimum cooking time decreased as the chickpea content increased, which was related to the degree of starch gelatinization of the raw pasta. The in vitro digestible starch content decreased with the chickpea substitution level, concomitant with the increase in the RS content. In general, the texture of the chickpea-containing pasta was similar to that of semolina pasta.CONCLUSIONS: Pending acceptability studies on these pastas may grant their promotion as good fiber sources, probably helpful in the fight against obesity and diet-related non-communicable diseases. This article is protected by copyright. All rights reserved. (Less)