Carotenoid Potential to Protect Cow-s Milk Fat Against Oxidative Deterioration

Milk from differently fed cows (supplemented with carotenoids from carrots or palm oil product Carotino CAF 100) was obtained in a conventional dairy farm to assess the carotenoid potential to protect milk fat against oxidation. The extracted anhydrous milk fat (AMF) was tested by peroxide value, and Rancimat tests. Temperature, and light stimulation for reaction acceleration was used. The oxidative stability enhancement by carotenoids was detected in peroxide value test – the strongest effect was observed in palm oil, following by carrot supplemented group, compared to control group, whose feed was unchanged. Rancimat accelerated oxidation test results did not show any superiority of the oxidative stability of the AMF samples from milk of the carotenoidsupplemented cow groups. The average oxidation stability of AMF dark-stored samples was 12.59 ± 0.294 h, and it was significantly (p < 0.05) higher than that of AMF light-affected samples, i.e. 2.60 ± 0.191 h.

Ethnobotany and Distribution of Wild Edible Tubers in Pulau Redang and Nearby Islands of Terengganu, Malaysia

An ethnobotanical study was conducted to document local knowledge and potentials of wild edible tubers that has been reported and sighted and to investigate and record their distribution in Pulau Redang and nearby islands of Terengganu, Malaysia. Information was gathered from 42 villagers by using semi-structured questionnaire. These respondents were selected randomly and no appointment was made prior to the visits. For distribution, the locations of wild edible tubers were recorded by using the Global Positioning System (GPS). The wild edible tubers recorded were ubi gadung, ubi toyo, ubi kasu, ubi jaga, ubi seratus and ubi kertas. Dioscorea or commonly known as yam is reported to be one of the major food sources worldwide. The majority of villagers used Dioscorea hispida Dennst. or ubi gadung in many ways in their life such as for food, medicinal purposes and fish poison. The villagers have identified this ubi gadung by looking at the morphological characteristics; that include leaf shape, stem and the color of the tuber-s flesh.

Sweetpotato Organic Cultivation with Wood Vinegar, Entomopathogenic Nematode and Fermented Organic Substance from Plants

The effect of wood vinegar, entomopathogenic nematodes ((Steinernema thailandensis n. sp.) and fermented organic substances from four plants such as: Derris elliptica Roxb, Stemona tuberosa Lour, Tinospora crispa Mier and Azadirachta indica J. were tested on the five varieties of sweetpotato with potential for bioethanol production ie. Taiwan, China, PROC No.65-16, Phichit 166-5, and Phichit 129-6. The experimental plots were located at Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand. The aim of this study was to compare the efficiency of the five treatments for growth, yield and insect infestation on the five varieties of sweetpotato. Treatment with entomopathogenic nematodes gave the highest average weight of sweetpotato tubers (1.3 kg/tuber), followed by wood vinegar, fermented organic substances and mixed treatment with yields of 0.88, 0.46 and 0.43 kg/tuber, respectively. Also the entomopathogenic nematode treatment gave significantly higher average width and length of sweet potato (9.82 cm and 9.45 cm, respectively). Additionally, the entomopathogenic nematode provided the best control of insect infestation on sweetpotato leaves and tubers. Comparison among the varieties of sweetpotato, PROC NO.65-16 showed the highest weight and length. However, Phichit 129-6 gave significantly higher weight of 0.94 kg/tuber. Lastly, the lowest sweet potato weevil infestation on leaves and tubers occurred on Taiwan and Phichit 129-6.

Optimization of Extraction of Phenolic Compounds from Avicennia marina (Forssk.)Vierh using Response Surface Methodology

Optimization of extraction of phenolic compounds from Avicennia marina using response surface methodology was carried out during the present study. Five levels, three factors rotatable design (CCRD) was utilized to examine the optimum combination of extraction variables based on the TPC of Avicennia marina leaves. The best combination of response function was 78.41 °C, drying temperature; 26.18°C; extraction temperature and 36.53 minutes of extraction time. However, the procedure can be promptly extended to the study of several others pharmaceutical processes like purification of bioactive substances, drying of extracts and development of the pharmaceutical dosage forms for the benefit of consumers.

Optimization of Fiber Rich Gluten-Free Cookie Formulation by Response Surface Methodology

Most of the commercial gluten free products are nutritionally inferior when compared to gluten containing counterparts as manufacturers most often use the refined flours and starches. So it is possible that people on gluten free diet have low intake of fibre content. The foxtail millet flour and copra meal are gluten free and have high fibre and protein contents. The formulation of fibre rich gluten free cookies was optimized by response surface methodology considering independent process variables as proportion of Foxtail millet (Setaria italica) flour in mixed flour, fat content and guar gum. The sugar, sodium chloride, sodium bicarbonates and water were added in fixed proportion as 60, 1.0, 0.4 and 20% of mixed flour weight, respectively. Optimum formulation obtained for maximum spread ratio, fibre content, surface L-value, overall acceptability and minimum breaking strength were 80% foxtail millet flour in mixed flour, 42.8 % fat content and 0.05% guar gum.

Effect of Wheat Flour Extraction Rates on Flour Composition, Farinographic Characteristics and Sensory Perception of Sourdough Naans

The effect of wheat flour extraction rates on flour composition, farinographic characteristics and the quality of sourdough naans was investigated. The results indicated that by increasing the extraction rate, the amount of protein, fiber, fat and ash increased, whereas moisture content decreased. Farinographic characteristic like water absorption and dough development time increased with an increase in flour extraction rate but the dough stabilities and tolerance indices were reduced with an increase in flour extraction rates. Titratable acidity for both sourdough and sourdough naans also increased along with flour extraction rate. The study showed that overall quality of sourdough naans were affected by both flour extraction rate and starter culture used. Sensory analysis of sourdough naans revealed that desirable extraction rate for sourdough naan was 76%.

Microbial Production of Levan using Date Syrup and Investigation of Its Properties

Levan, an exopolysaccharide, was produced by Microbacterium laevaniformans and its yield was characterized as a function of concentrations of date syrup, sucrose and the fermentation time. The optimum condition for levan production from sucrose was at concentration of 20% sucrose for 48 h and for date syrup was 25% for 48 h. The results show that an increase in fermentation time caused a decrease in the levan production at all concentrations of date syrup tested. Under these conditions after 48 h in sucrose medium, levan production reached 48.9 g/L and for date syrup reached 10.48 g/L . The effect of pH on the yield of the purified levan was examined and the optimum pH for levan production was determined to be 6.0. Levan was composed mainly of fructose residues when analyzed by TLC and FT-IR spectroscopy. Date syrup is a cheap substrate widely available in Iran and has potential for levan production. The thermal stability of levan was assessed by Thermo Gravimetric Analysis (TGA) that revealed the onset of decomposition near to 49°C for the levan produced from sucrose and 51°C for the levan from date syrup. DSC results showed a single Tg at 98°C for levan produced from sucrose and 206 °C for levan from date syrup.

Study of the Glucidic Fraction of Celtis Australis L, Crataegus Azarolus L, Crataegus Monogyna Jacq., Elaeagnus Angustifolia L. and Zizyphus Lotus L. Fruits

In Algeria, some fruit trees produce fruits in free nature. Such trees are Celtis australis, Crataegus azarolus, Crataegus monogyna and Zizyphus lotus. In spite of their appreciable consumption, their nutritional value remains unknown. The objective of this study is the determination of sugars in the pulpe and almond of the above fruits. The biochemical analysis shows that these fruits present interesting contents of soluble sugars which confers significant caloric intakes to them. As well as significant fibres which give them therapeutic and industrial benefits? The analysis of the almonds shows that it contains considerable contents of sugars which enable them to be an energetic food.

Effect of Heat-Moisture Treatment on the Formation and Properties of Resistant Starches From Mung Bean (Phaseolus radiatus) Starches

Mung bean starches were subjected to heat-moisture treatment (HMT) by different moisture contents (15%, 20%, 25%, 30% and 35%) at 120Ôäâ for 12h. The impact on the yields of resistant starch (RS), microstructure, physicochemical and functional properties was investigated. Compared to native starch, the RS content of heat-moisture treated starches increased significantly. The RS level of HMT-20 was the highest of all the starches. Birefringence was displayed clear at the center of native starch. For HMT starches, pronounced birefringence was exhibited on the periphery of starch granules; however, birefringence disappeared at the centre of some starch granules. The shape of HMT starches hadn-t been changed and the integrity of starch granules was preserved for all the conditions. Concavity could be observed on HMT starches under scanning electronic microscopy. After HMT, apparent amylose contents were increased and starch macromolecule was degraded in comparison with those of native starch. There was a reduction in swelling power on HMT starches, but the solubility of HMT starches was higher than that of native starch. Both of native and HMT starches showed A-type X-ray diffraction pattern. Furthermore, there is a higher intensity at the peak of 15.0 and 22.9 Å than those of native starch.

Optimization of Methods for Development of Fermented-Distillate of Passion Fruit Beverage

Fermented beverages have high expression in the market for beverages in general, is increasingly valued in situations where the characteristic aroma and flavor of the material that gave rise to them are kept after processing. This study aimed to develop a distilled beverage from passion fruit, and assess, by sensory tests and chromatographic profile, the influence of different treatments (FM1- spirit with pulp addiction and FM2 – spirit with bigger ratio of pulp in must) in the setting of volatiles in the fruit drink, and performing chemical characterization taking into account the main parameters of quality established by the legislation. The chromatograms and the first sensorial tests had indicated that sample FM1 possess better characteristics of aroma, as much of how much quantitative the qualitative point of view. However, it analyzes it sensorial end (preference test) disclosed the biggest preference of the cloth provers for sample FM2-2 (note 7.93), being the attributes of decisive color and flavor in this reply, confirmed for the observed values lowest of fixed and total acidity in the samples of treatment FM2.

Physical Properties and Stability of Emulsions as Affected by Native and Modified Yam Starches

This study was conducted in order to determine the physical properties and stability of mayonnaise-like emulsions as affected by modified yam starches. Native yam starch was modified via pre-gelatinization and cross-linking phosphorylation procedures. The emulsions (50% oil dispersed phase) were prepared with 0.3% native potato, native yam, pre-gelatinized yam and cross-linking phosphorylation yam starches. The droplet size of surface weighted mean diameter was found to be significantly (p < 0.05) lower in the sample with cross-linking phosphorylation yam starch as compared to other samples. Moreover, the viscosity of the sample with pregelatinized yam starch was observed to be higher than that of other samples. The phase separation stability was low in the freshly prepared and stored (45 days, 5°C) emulsions containing native yam starch. This study thus generally suggested that modified yam starches were more suitable (i.e. better physical properties and stability) to be used as stabilizers in a similar system i.e. light mayonnaises, rather than a native yam starch.

Studies on Seasonal Variations of Physico- Chemical Parameters of Fish Farm at Govt. Nursery Unit, Muzaffargarh, Punjab, Pakistan

The present study was designed to demonstrate the seasonal variations in physico-chemical parameters of fish farm at Govt. Nursery Unit, Muzaffargarh, Department of Fisheries Govt. of Punjab, Pakistan for a period of eight months from January to August 2008. Water samples were collected on fifteen days basis and have been analyzed for estimation of Air temperature, Water temperature, Light penetration, pH, Total dissolved oxygen, Clouds, Carbonates, Bicarbonates, Total carbonates, Total dissolved solids, Chlorides, Calcium and Hardness. Seasonal fluctuations were observed in all the physico-chemical parameters of fish farm. The overall physicochemical parameters of fish pond water remained within the tolerable range throughout the study period.

Effects of Some Natural Antioxidants Mixtures on Margarine Stability

Application of synthetic antioxidants such as tertbutylhydroquinon (TBHQ), in spite of their efficiency, is questioned because of their possible carcinogenic effect. The purpose of this study was application of mixtures of natural antioxidants that provide the best oxidative stability for margarine. Antioxidant treatments included 10 various mixtures (F1- F10) containing 100-500ppm tocopherol mixture (Toc), 100-200ppm ascorbyl palmitate (AP), 100- 200ppm rosemary extract (Ros) and 1000ppm lecithin(Lec) along with a control or F0 (with no antioxidant) and F11 with 120ppm TBHQ. The effect of antioxidant mixtures on the stability of margarine samples during oven test (60°C), rancimat test at 110°C and storage at 4°C was evaluated. Final ranking of natural antioxidant mixtures was as follows: F2,F10>F5,F9>F8>F1,F3,F4>F6, F7. Considering the results of this research and ranking criteria, F2(200ppmAp + 200ppmRos) and F10(200ppmRos + 200ppmToc +1000ppmLec) were recommended as substitutes for TBHQ to maintain the quality and increase the shelf-life of margarine.

Insights into Smoothies with High Levels of Fibre and Polyphenols: Factors Influencing Chemical, Rheological and Sensory Properties

Attempts to add fibre and polyphenols (PPs) into popular beverages present challenges related to the properties of finished products such as smoothies. Consumer acceptability, viscosity and phenolic composition of smoothies containing high levels of fruit fibre (2.5-7.5 g per 300 mL serve) and PPs (250-750 mg per 300 mL serve) were examined. The changes in total extractable PP, vitamin C content, and colour of selected smoothies over a storage stability trial (4°C, 14 days) were compared. A set of acidic aqueous model beverages were prepared to further examine the effect of two different heat treatments on the stability and extractability of PPs. Results show that overall consumer acceptability of high fibre and PP smoothies was low, with average hedonic scores ranging from 3.9 to 6.4 (on a 1-9 scale). Flavour, texture and overall acceptability decreased as fibre and polyphenol contents increased, with fibre content exerting a stronger effect. Higher fibre content resulted in greater viscosity, with an elevated PP content increasing viscosity only slightly. The presence of fibre also aided the stability and extractability of PPs after heating. A reduction of extractable PPs, vitamin C content and colour intensity of smoothies was observed after a 14-day storage period at 4°C. Two heat treatments (75°C for 45 min or 85°C for 1 min) that are normally used for beverage production, did not cause significant reduction of total extracted PPs. It is clear that high levels of added fibre and PPs greatly influence the consumer appeal of smoothies, suggesting the need to develop novel formulation and processing methods if a satisfactory functional beverage is to be developed incorporating these ingredients.

Utilization Juice Wastes as Corn Replacement in the Broiler Diet

An experiment was conducted with 80 unsexed broilers of the Arbor Acress strain to determine the capability of a carrot and fruit juice wastes mixture (carrot, apple, manggo, avocado, orange, melon and Dutch egg plant) in the same proportion for replacing corn in broiler diet. This study involved a completely randomized design (CRD) with 5 treatments (0, 5, 10, 15, and 20% of juice wastes mixture in diets) and 4 replicates per treatment. Diets were isonitrogenous (22% crude protein) and isocaloric (3000 kcal/kg diet). Measured variables were feed consumption, average daily gain, feed conversion, as well as percentages of abdominal fat pad, carcass, digestive organs (liver, pancreas and gizzard), and heart. Data were analyzed by analysis of variance for CRD. Increasing juice wastes mixture levels in diets increased feed consumption (P

Proximate and Mineral Composition of Chicken Giblets from Vojvodina (Northern Serbia)

Proximate (moisture, protein, total fat, total ash) and mineral (K, P, Na, Mg, Ca, Zn, Fe, Cu and Mn) composition of chicken giblets (heart, liver and gizzard) were investigated. Phosphorous content, as well as proximate composition, were determined according to recommended ISO methods. The content of all elements, except phosphorus, of the giblets tissues were determined using inductively coupled plasma-optical emission spectrometry (ICP-OES), after dry ashing mineralization. Regarding proximate composition heart was the highest in total fat content, and the lowest in protein content. Liver was the highest in protein and total ash content, while gizzard was the highest in moisture and the lowest in total fat content. Regarding mineral composition liver was the highest for K, P, Ca, Mg, Fe, Zn, Cu, and Mn, while heart was the highest for Na content. The contents of almost all investigated minerals in analysed giblets tissues of chickens from Vojvodina were similar to values reported in the literature, i.e. in national food composition databases of other countries.

Investigation of Anti-Inflammatory, Antipyretic and Analgesic Effect of Yemeni Sidr Honey

Traditionally, Yemini Sidr honey has been reported to cure liver problems, stomach ulcers, and respiratory disorders. In this experiment, we evaluated Yemeni Sidr honey for its ability to protect inflammations caused by acetic acid and formalin -induced writhing, carrageenan and histamine-induced paw oedema in experimental rat model. Hyperpyrexia, membrane stabilizing activity, and phytochemical screening of the honey was also examined. Yemini Sidr Honey at (100, 200 and 500 mg/kg) exhibited a concentration dependant inhibition of acetic acid induced and formalin induced writhing, paw oedema induced by carrageenan & histamine, and hyperpyrexia induced by brewer's yeast, it also inhibited membrane stabilizing activity. Phytochemical screenings of the honey reveal the presence of flavonoids, steroid, alkaloids, saponins and tannins. This study suggested that Yemeni Sidr honey possess very strong antiinflammatory, analgesic and antipyretic effects and these effects would be a result of the phytochemicals present.

Extraction and Characterisation of Protein Fraction from Date Palm Fruit Seeds

Date palm (Phoenix dactylifera L.) seeds are waste streams which are considered a major problem to the food industry. They contain potentially useful protein (10-15% of the whole date-s weight). Global production, industrialisation and utilisation of dates are increasing steadily. The worldwide production of date palm fruit has increased from 1.8 million tons in 1961 to 6.9 million tons in 2005, thus from the global production of dates are almost 800.000 tonnes of date palm seeds are not currently used [1]. The current study was carried out to convert the date palm seeds into useful protein powder. Compositional analysis showed that the seeds were rich in protein and fat 5.64 and 8.14% respectively. We used several laboratory scale methods to extract proteins from seed to produce a high protein powder. These methods included simple acid or alkali extraction, with or without ultrafiltration and phenol trichloroacetic acid with acetone precipitation (Ph/TCA method). The highest protein content powder (68%) was obtained by Ph/TCA method with yield of material (44%) whereas; the use of just alkali extraction gave the lowest protein content of 8%, and a yield of 32%.

Coastal Resource Management: Fishermen-s Perceptions of Seaweed Farming in Indonesia

Seaweed farming is emerging as a viable alternative activity in the Indonesian fisheries sector. This paper aims to investigate people-s perceptions of seaweed farming, to analyze its social and economic impacts and to identify the problems and obstacles hindering its continued development. Structured and semi-structured questionnaires were prepared to obtain qualitative data, and interviews were conducted with fishermen who also plant seaweed. The findings showed that fishermen in the Laikang Bay were enthusiastic about cultivating seaweeds and that seaweed plays a major role in supporting the household economy of fishermen. However, current seaweed drying technologies cannot support increased seaweed production on a farm or plot, especially in the rainy season. Additionally, variable monsoon seasons and long marketing channels are still major constraints on the development of the industry. Finally, capture fisheries, the primary economic livelihood of fishermen of older generations, is being slowly replaced by seaweed farming.

Cyanide and Heavy Metal Concentration of Fermented Cassava Flour (Lafun) Available in the Markets of Ogun and Oyo States of Nigeria

Fermented cassava flours (lafun) sold in Ogun and Oyo States of Nigeria were collected from 10 markets for a period of two months and analysed to determine their safety status. The presence of trace metals was due to high vehicular movement around the drying sites and markets. Cyanide and moisture contents of samples were also determined to assess the adequacy of fermentation and drying. The result showed that sample OWO was found to have the highest amount of 16.02±0.12mg/kg cyanide while the lowest was found in sample OJO with 10.51±0.10mg/kg. The results also indicated that sample TVE had the highest moisture content of 18.50±0.20% while sample OWO had the lowest amount of 12.46±0.47%. Copper and lead levels were found to be highest in TVE with values 28.10mg/kg and 1.1mg/kg respectively, while sample BTS had the lowest values of 20.6mg/kg and 0.05mg/kg respectively. High value of cyanide indicated inadequate fermentation.