Search results for: raw banana flour

Authors: Olusegun O. Ikusika, Conference T. Mpendulo

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The abundance of fossil shell flour (FSF) globally has increased interest in its use as a natural feed additive in livestock diets. Therefore, identifying its optimum inclusion levels in livestock production is essential for animal productivity. This study investigated the effects of various fossil shell flour (FSF) inclusion levels on in vitro digestibility, relative feed values, and rumen parameters of Dohne-Merino wethers. Twenty-four fistulated wethers with an average body weight of 20 ± 1•5 kg in a complete randomized design of four treatments having six wethers per treatment were used. They were fed a basal diet without fossil shell flour (control, 0%) or with the addition of 2% FSF (T2), 4% FSF(T3), and 6% FSF (T4) of diet DM for 35 days, excluding 14 days adaptation period. The results showed that increasing FSF levels had no effect on ruminal T0C or pH, but Ammonia-N increased (P<0.01) with increasing FSF. The total molar concentrations of volatile fatty acids (VFA) decreased (P<0.05) with increasing levels of FSF. Acetic: propionic ratio decreased except at the 4 % inclusion level. IVTDDM, IVTDNDF and IVTDADF decreased up till 4% FSF inclusion but tended to increase (P = 0.06) at 6% inclusion. Relative feed values of the diets tended to increase (P=0.07) by adding fossil shell flour. In conclusion, adding FSF to the diets of Dohne-Merino wether up to 6% FSF inclusion rates did not improve IVTDDM (In vitro true digestibility dry matter), IVTDNDF (In vitro true digestibility neutral detergent fiber), and IVTDADF (In vitro true digestibility acid detergent fiber). However, a small increment of rumen nitrogen with no adverse effects on the rumen parameters was observed. The relative feed value (RFV) moved the feed from good to premium when supplemented. Therefore, FSF supplementation could improve feed value and maintain a normal range of rumen parameters for the effective functionality of the rumen.

Keywords: fossil shell flour, rumen parameters, in vitro digestibility, feed quality, dohne-merino sheep

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Authors: S. M. Dissanayake, I. R. Palihakkara , K. G. Premathilaka

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Oil palm (Elaeisguineensis) is the world’s leading vegetable oil-producing plant and is well established as a perennial plantation crop in tropical countries. Oil palm in Sri Lanka has spread over 10,000 hectares in the wet zone of the Island. In immature plantations, land productivity can be increased with some selected intercrops. At the immature stage of the plantations (age up to 3-5 years), there is a large amount of free space available inside the plantations. This study attempts to determine the suitability of different intercrops during the immature phase of the oil palm. A field experiment is being conducted at Thalgaswella estate (WL2a) in Galle district, Sri Lanka. The objectives of the study are to evaluate and recommend a suitable immature oil palm-based intercropping system/s. This experiment was established with randomized complete block design (RCBD) with four treatments, including control in three replicates. Banana, ginger, and turmeric were selected as intercrops. Growth parameters of intercrops (plant height, length, width of D-leaf, and yield of intercrops) and girth, length, and number of leaflets of 17th frond in oil palms were taken at two months intervals. In addition to this, chlorophyll content was also measured in both intercrops and oil palm trees. Soil chemical parameters were measured annually. Results were statistically analyzed with SAS software. Results revealed that intercropped banana, turmeric, and ginger had given yields of 7.61Mt/ha, 4.92Mt/ha, and 4.53Mt/ha, respectively. When comparing these yields with mono-crop, banana, turmeric, and ginger intercrop yields as percentages of 16.9%, 24.6%, and 30.2%, respectively. The results of this study could be used to make appropriate policies to increase the unit land productivity in oil palm plantations in a low country wet zone (WL2a) of Sri Lanka.

Keywords: inter-cropping, oil palm, policies, mono-crop, land productivity

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Authors: Gadisa Alemayehu, Muralidhar Avvari, Atkilt Mulu G.

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Since 1962 EC, the Faffa Food Share Company has been producing and supplying flour (famix) and value-added flour (baby food) in Ethiopia. It meets nearly all of the country's total flour demand, both for relief and commercial markets. However, it is incompetent in the international market due to a poor maintenance management system. The results of recorded documents and stopwatches revealed that frequent failure machines, as well as a poor maintenance management system, cause increased production downtimes, resulting in a 29.19 percent decrease in production from the planned production. As a result, the current study's goal is to recommend newly developed software for use in and as a Computerized Maintenance Management System (CMMS). As a result, the system increases machine reliability and decreases the frequency of equipment failure, reducing breakdown time and maintenance costs. The company's overall manufacturing performance improved by 4.45 percent, particularly after the implementation of the CMMS.

Keywords: CMMS, manufacturing performance, delivery, availability, flexibility, Faffa Food Share Company

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Authors: Jesryl B. Paulite, Irene Alcantara-Papa, Teofila O. Zulaybar, Jocelyn T. Zarate, Virgie Ugay

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Banana is one of the major fruits in the Philippines in terms of volume of production and export earnings. The Philippines export of fresh Cavendish banana ranked No.1 with 22% share. One major threat to the industry is Fusarium wilt caused by Fusarium oxysporum f. sp. cubense. It tops as a major concern today affecting the Philippine banana industry since 2002 up to the present in Mindanao. Because of environmental and health issues concerning the use of chemical pesticides in the control of diseases, utilization of microorganisms has been significant in recent years as a promising alternative. This study aims to evaluate the potential of actinomycetes to control Fusarium wilt in Cavendish banana. The in-vitro experiments was carried out in Complete Randomized Design (CRD) while field experiment was laid out in a Randomized Complete Block Design (RCBD) with three treatments and three replications. Actinomycetes were isolated from mangrove soils in areas in Quezon and Bataan, Philippines. A total of 199 actinomycetes were isolated and 82 actinomycetes showed activity against the local Fusarium oxysporum (Foc) by agar plug assay. The test for antagonisms (AQ6, AQ30, and AQ121) of three best isolates Foc to were selected inhibiting Foc by 21.0mm, 22.0mm and 20.5mm, respectively. The same actinomycetes inhibited well Foc Tropical Race 4 showing 24.6 mm, 20.2mm and 19.0 mm zones of inhibition by agar plug assay, respectively. Combinations of the three isolates yielded an inhibition of 13.5 mm by cup cylinder assay. These findings led to the formulation of the mixed actinomycetes as biocontrol agents against Foc. A field experiment to evaluate the formulated mixed actinomycetes against Foc in a Foc infested field in Kinamayan, Sto Tomas, Davao Del Norte, Philippines. was conducted. Results showed that preventive method of application of the mixed actinomycetes against Foc showed promising results. A 56.66% mortality was observed in control set-up (no biocontrol agent added) compared to 33.33% mortality in preventive method. Further validation of the effectiveness of the mixed actinomycetes as biocontrol agent is presently being conducted in Asuncion, Davao Del Norte, Philippines.

Keywords: actinomycetes, biocontrol agents, cavendish banana, Fusarium oxysporum f. sp. cubense

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Authors: V. Krishna, Shashikumar

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Edible Bananas (Musa spp.) are the major staple food for rural and urban consumers in India and an important source of rural income. The cultivar Musa paradisiaca cv. Karibale Monthan is an endemic cultivar of Malnad region of Karnataka and used as a glomolueroprotective neutraceutical to solve kidney problems. The protocol for mass multiplication of plantlets for this indigenous banana cultivar Karibale Monthan has not yet been standardized so far. In the present study, an attempt has been made to develop high frequency in vitro regeneration protocol and evaluation of morphoagronomic characteristics in the farmyard. The high frequency shoot initiation (93.33 %) was recorded at the synergetic effect of BAP (2 to 8mg/L), TDZ (0.1 to 1.2mg/L) and coconut water (0.1 to 1.2ml/L). It was optimized at the concentration 5 mg/l BAP, 0.5 mg/l TDZ and 0.5 ml/l coconut water with 15.90 ± 1.66 frequency of shoots per propagule. Supplementation of 1.0 mg/l IBA induces 5.33 ± 1.21 numbers of roots with a mean root length of 7.50 ± 1.87 roots. 99% of plantlets with distinct roots and shoots were successfully acclimatized in the green house and transferred to the field to evaluate the agro-morphological variations. The micropropagated plants showed significantly higher morphometric values for height of the plant (16.80±2.17), number of leaves (12.40±1.14), length of the bunch (56.20±2.17), weight of the bunch (13.60±1.14), number of hands in a bunch (11.40±1.14) and girth of the pseudostem (49.80±1.48) when compared with in vivo plants.

Keywords: banana cv. Karibale Monthan, neutraceutical, high-frequency regeneration, morphometric evaluation

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Authors: Erika K. Méndez, Carlos E. Orrego, Diana L. Manrique, Juan D. Gonzalez, Doménica Vallejo

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High moisture content in fruits generates post-harvest problems such as mechanical, biochemical, microbial and physical losses. Dehydration, which is based on the reduction of water activity of the fruit, is a common option for overcoming such losses. However, regular hot air drying could affect negatively the quality properties of the fruit due to the long residence time at high temperature. Power ultrasound (US) application during the convective drying has been used as a novel method able to enhance drying rate and, consequently, to decrease drying time. In the present study, a new approach was tested to evaluate the effect of US on the drying time, the final antioxidant activity (AA) and the total polyphenol content (TPC) of banana slices (BS), mango slices (MS) and guava slices (GS). There were also studied the drying kinetics with nine different models from which water effective diffusivities (Deff) (with or without shrinkage corrections) were calculated. Compared with the corresponding control tests, US assisted drying for fruit slices showed reductions in drying time between 16.23 and 30.19%, 11.34 and 32.73%, and 19.25 and 47.51% for the MS, BS and GS respectively. Considering shrinkage effects, Deff calculated values ranged from 1.67*10-10 to 3.18*10-10 m2/s, 3.96*10-10 and 5.57*10-10 m2/s and 4.61*10-10 to 8.16*10-10 m2/s for the BS, MS and GS samples respectively. Reductions of TPC and AA (as DPPH) were observed compared with the original content in fresh fruit data in all kinds of drying assays.

Keywords: banana, drying, effective diffusivity, guava, mango, ultrasound

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Authors: Cornelius Femi Popoola

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Nigerian manufacturing industry, particularly the flour producing firms play vital roles in Nigerian economy. This sector’s quality management practice is given a little attention along with organizational factors that hinder successful practice of total quality management which needs to be documented. Honeywell Flour Mills Plc operate in Nigeria with an appreciable number of products that serves this sector of the economy. Internal-external disposition of the company and total quality practice of the company deserve some elucidations. Hence, this study examined the influence of organizational factors on total quality management practice of Nigerian manufacturing industry, using Honeywell Flour Mills Plc as a case study. The study employed the correlational type of descriptive survey research design. The population consisted of 656 staff of Honeywell Flour Mills Plc, out of which 235 members were selected through scientific sampling method developed by Paler-Calmorin and Calmorin. A total of 235 copies of questionnaires titled 'Organisational Factors and Total Quality Management Practices (QF-TQM) Questionnaire' were administered with a response rate of 66 copies returned. The following variables were applied internal organisational factors (IOFs), external organizational factors (EOFs) and total quality management (TQM). Data generated were analysed using frequency distribution and regression analysis at 0.05 level. The findings revealed that IOFs positively and significantly related with TQM (r = .147**, N= 64, P(.000) < .01). Also, EOFs negatively and significantly related with TQM (r = -.117, N= 64, P(.000) < .01). Findings showed that internal and external organizational factors jointly influenced TQM practiced in F₍₂,₆₁₎=22.250; R²=.629; Adj.R²=.603; P(.000) < .05). The study concluded that organizational factors are determinants of TQM practice in Nigerian manufacturing industry. It is recommended that both internal and external organizational factors influencing TQM practices should be considered in the development of TQM strategies.

Keywords: external organizational factors, internal organisational factors, Nigerian manufacturing industry, total quality management

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Authors: Shormin Choudhury, Nazrul Islam, Atiqur Rahman Shaon

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High tunnels can provide several benefits to horticultural crops, including environmental stress protection such as hail, frost, excessive rainfall, and high wind. In hot and sunny areas, high tunnel is one of the cooling ways for modifying the microclimate and maximizing crop development. Present study was carried out to assess the effect of different type of high tunnels on banana growth, yield, and fruit quality characteristics. Net houses, poly net houses, UV poly shed houses, and open field (control) conditions are among the experimental treatments. The results revealed that the plants produced in the poly net house condition had maximum pseudo stem height (171.00cm), stem girth (68.66 cm), chlorophyll content (57.63), number of fruits (140), number of hands (9.66), individual fruit weight (125.00) and pulp: peel ratio (3.35) of bananas as compared to the other treatments. Quality parameters like total soluble solid (21.78°Brix), ascorbic acid (10.24 mg/100g), total sugar (25.44%), and reducing sugar (15.75%) were higher in fruits grown in poly net house. The study revealed that the poly net house is the best growing environment for bananas in terms of growth, yield, and quality attributes.

Keywords: shed houses, banana, chlorophyll content, fruit yield, quality

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Authors: Henri El Zakhem, Anthony Dahdah, Lara Frangieh, Jessica Koura

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Nowadays, the removal of whey produced in the dairy processes has been the most important problem in the dairy industry. Every year, about 47% of the 115 million tons of whey produced world-wide are disposed in the environment. Whey is a nutritious liquid, containing whey proteins (β-lactoglobulin, α-lactalbumin, immunoglobulin-G, proteose pepton), lactose, vitamins (B5, B2, C, and B6), minerals (Calcium, Magnesium, Phosphorous, Potassium, Chloride, and Sodium), and trace elements (Zinc, Iron, Iodine, and Copper). The first objective was to increase the economical and commercial value of whey which is considered as by-product. The second objective of this study was to formulate a new baby food with good nutritional, sensory and storage properties and acceptable to consumers using the cheese whey. The creation of the new product must pass through the following stages: idea stage, development stage which includes the business planning and the product development prototype, packaging stage, production stage, test marketing stage, quality control/sanitation. Three types of whey-based food were selected and prepared by mixing whey and apple, whey and banana as well as whey, apple, and banana.To compile with the recommended dietary allowances (RDA) and adequate intakes (AI) for vitamins and minerals, each sample is formed from 114g of sliced and smashed fruits mixed with 8 mL of whey. Mixtures are heated to 72oC for 15 seconds, and filled in pasteurized jars. Jars were conserved at 4oC. Following the experimental part, sensory evaluation made by an experienced panel took place. Hedonic tests results show that the mixture of whey, apple, and banana has the most delicious and sweetness taste followed by the mixture of whey and banana, and finally the mixture of whey and apple. This study was concluded with a managerial and engineering study that reveals that the project is economically profitable to be executed in Lebanon.

Keywords: baby food, by-product, cheese whey, formulation

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Authors: Oloniyo Rebecca Olajumoke

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The unstable free radicals molecules oxidize cells throughout the body to cause oxidative stress, which has been implicated in the pathogenesis of many chronic diseases. Thus, the consumption of antioxidant-rich snacks could help to reduce the production of these free radicals in the body. This study aimed at producing antioxidant–rich biscuits from an underutilized pearl millet and agricultural waste from orange peel flour (PMF and OPF, respectively) blends. Biscuits were produced from PMF, and OPF blends using various proportions (95:05; 90:10; 85:15; 80:20 with 100% PMF as control. The functional properties of the flours, as well as the antioxidant properties, physical evaluation, and consumer acceptability of the biscuits, were evaluated. The functional properties of the composite flour showed an increase in oil absorption capacity (7.73-8.80 g/ml), water absorption capacity (6.82-7.21 g/ml), foaming (3.91-5.88 g/ml), and emulsification (52.85-58.82 g/ml) properties. The increased addition of OPF significantly (p<0.05) increased the antioxidant properties of the biscuits produced from the composite flour. For instance, the ferric reducing properties (0.10-0.4 mgAAE/g), total flavonoid (1.20-8.12 mg QE/g), and ABTS radical scavenging (1.17-2.19 mmol/TEAC/g) of the composite flours were increasingly comparable to those of 100% PMF. The physical parameters of the biscuit were significantly different (p<0.05) from one another. The addition of OPF into PMF reduced the weight, diameter, and spread ratio of biscuits produced while contrarily increasing the height of the biscuit. The incorporation of OPF at 5% (95:05) substitution yielded a consumedly acceptable biscuit product. The significant increase in antioxidant properties with an increase in OPF during the production of biscuits would therefore increase the nutritional value and potential health benefits.

Keywords: orange peel, biscuit, antioxidant, pearl millet

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Authors: Sandhya Devi A

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The protein content of the cranberry squash (protein: 0g) may be increased by extracting protein from the lentils (9 g), which is particularly linked to a lower risk of developing heart disease. Using the technique of alkaline extraction from the lentils flour, protein may be extracted. Alkaline extraction of protein from lentil flour was optimized utilizing response surface approach in order to maximize both protein content and yield. Cranberry squash may be taken if a protein fortification syrup is prepared and processed into the squash.

Keywords: alkaline extraction, cranberry squash, protein fortification, response surface methodology

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Authors: Samra Isadounene, Amar Boukerrou, Dalila Hammiche

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In this work, the composites were prepared with poly(lactic acid) (PLA) and olive husk flour (OHF) with different percentages (10, 20 and 30%) using extrusion method followed by injection molding. The morphological, mechanical properties and thermal behavior of composites were investigated. Tensile strength and elongation at break of composites showed a decreasing trend with increasing fiber content. On the other hand, Young modulus and storage modulus were increased. The addition of OHF resulted in a decrease in thermal stability of composites. The presence of OHF led to an increase in percentage of crystallinity (Xc) of PLA matrix.

Keywords: biopolymers, composites, mechanical properties, poly(lactic acid)

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Authors: Marie Madeleine Nanga Ndjang, Julie Mathilde Klang, Edwin M. Mmutlane, Derek Tantoh Ndinteh, Eugenie Kayitesi, Francois Ngoufack Zambou

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Gluten intolerance and the unavailability of wheat flour in some parts of the world have led to the development of gluten-free bread. However, gluten-free bread generally results in a low specific volume, and to remedy this, the use of hydrocolloids and bases has proved to be very successful. Thus, the present study aims to determine the optimal proportions of gum extract of Triumffetapentendraand sodium bicarbonate in breadmaking of a composite flour based on sour cassava starch, peanut, and cowpea flour. To achieve this, a BoxBenkhendesign was used, the variable being the amount of extract gums, the amount of bicarbonate, and the amount of water. The responses evaluated were the specific volume and texture properties (Hardness, Cohesiveness, Consistency, Elasticity, and Masticability). The specific volume was done according to standard methods of AACC and the textural properties by a texture analyzer. It appears from this analysis that the specific volume is positively influenced by the incorporation of extract gums, bicarbonate, and water. The hardness, consistency, and plasticity increased with the incorporation rate of extract gums but reduced with the incorporation rate of bicarbonate and water. On the other hand, Cohesion and elasticity increased with the incorporation rate of bicarbonate and water but reduced with the incorporation of extract gum. The optimate proportions of extract gum, bicarbonate, and water are 0.28;1.99, and 112.5, respectively. This results in a specific volume of 1.51; a hardness of 38.51; a cohesiveness of 0.88; a consistency of 32.86; an elasticity of 5.57, and amasticability of 162.35. Thus, this analysis suggests that gum extracts and sodium bicarbonate can be used to improve the quality of gluten-free bread.

Keywords: box benkhen design, bread-making, gums, textures properties, specific volume

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Authors: Brianna M. Soule, Jesslyn A. Bryk-Lucy, Linda M. Ritchie

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Colic, defined as abdominal pain in the horse, has several known predisposing factors. Decreased water intake has been shown to predispose equines to impaction colic. The objective of this study was to determine if offering flavored water (sweet feed or banana extract) would increase voluntary water intake in horses to serve as an assessable, noninvasive method for farm managers, veterinarians, or owners to decrease the risk of impaction colic. An a priori power analysis, which was conducted using G*Power version 3.1.9.7, indicated that the minimum sample size required to achieve 80% power for detecting a large effect at a significance level of α = .05 was 19 horses for a one-way repeated measures ANOVA with three treatment levels and assuming a non-sphericity correction of ε=0.5. After a three-day control period, 21 horses were randomly divided into two sequences and offered either banana or sweet feed flavored water. Horses always had a bucket of unflavored water available. A repeated measure study design was used to measure water consumption of each horse over a 62-hour period. A one-way repeated measures ANOVA was conducted to determine whether there were statistically significant differences among the means for the three-day average water intake (ml/kg). Although not statistically significant (F(2, 38) = 1.28, p = .290, partial η2 = .063), the three-day average water intake was largest for banana flavored water (M = 53.51, SD = 9.25 ml/kg), followed by sweet feed (M = 52.93, SD = 11.99 ml/kg), and, finally, unflavored water (M = 50.40, SD = 10.82 ml/kg). Paired-samples t-tests were used to determine whether there was a statistically significant difference between the three-day average water intake (ml/kg) for flavored versus unflavored water. The average unflavored water intake (M = 29.3 ml/kg, SD = 8.9) over the measurement period was greater than the banana flavored water (M = 27.7 ml/kg, SD = 9.8), but the average consumption of the sweet feed flavored water (M = 30.4 ml/kg, SD = 14.6) was greater than unflavored water (M = 24.3 ml/kg, SD = 11.4). None of these differences in average intake were statistically significant (p > .244). Future research is warranted to determine if other flavors significantly increase voluntary water intake in horses.

Keywords: colic, equine, equine science, water intake, flavored water, horses, equine management, equine health, horse health, horse health care management, colic prevention

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Authors: Priyankar P. Deka, Sutanu Samanta

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This paper describes the development of new class of epoxy based hybrid composites reinforced with jute and filled with rice husk flour. Rice husk flour is added in 0%, 1%, 3%, 5% by weight. Epoxy resin and triethylene tetramine (T.E.T.A) is used as matrix and hardener respectively. It investigates the mechanical properties of the composites and a comparison is done for monolithic jute composite and the filled ones. The specimens are prepared according to the ASTM standards and experimentation is carried out using INSTRON 8801. The result shows that with the increase of filler percentage the tensile properties increases but compressive and flexural properties decreases.

Keywords: jute, mechanical characterization, natural fiber, rice husk

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Authors: Nneka N. Uchegbu

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Physical, sensory properties and hypoglycemic effect of crackers produced from sprouted pigeon pea, unripe plantain and brewers’ spent grain fed to diabetic rats were investigated. Different composite flours were used to produce crackers. Physical and sensory properties of the crackers, the blood serum of the rats and changes in the rat body weight were measured. Spread ratio and break strength of the crackers from different flour blends ranges from 7.01 g to 8.51 g and 1.87 g to 3.01 g respectively. The acceptability of the crackers revealed that Sample A (100% wheat crackers) was not significantly (p>0.05) different from Samples C and D. Feeding the rats with formulated crackers caused an increase in the body weight of the rats but a reduced body weight was observed in diabetic rats fed with normal rat feed. The result indicated that cracker produced from the formulated flour blends caused a significant hypoglycemic effect in diabetic rats and led to a reduction of measured biochemical indices. Therefore, this work showed that consumption of crackers from the above formulated flour blend was able to decrease hyperglycemia in diabetic rats.

Keywords: hypoglyceamia, hyperlipidimia, total lipid, triglyceride, total cholesterol

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Authors: A. Keramaris, T. Sawidis, E. Kasapidou, P. Mitlianga

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Although the gastronomy of the Greeks of Pontus is highly prominent, it has not received the same level of scientific analysis as another local cuisine of Greece, that of Crete. As a result, we intended to focus our research on Greek Pontic cuisine to shed light on its unique recipes, food products, and, ultimately, its features. The Greeks of Pontus, who lived for a long time in the northern part (Black Sea Region) of contemporary Turkey and now widely inhabit northern Greece, have one of Greece's most distinguished local cuisines. Despite their gastronomy being simple, it features several inspiring delicacies. It's been a century since they immigrated to Greece, yet their gastronomic culture remains a critical component of their collective identity. As a first step toward comprehending Greek Pontic cuisine, it was attempted to investigate the production of one of its most renowned traditional products, furniko flour. In this project, we targeted residents of Western Macedonia, a province in northern Greece with a large population of descendants of Greeks of Pontus who are primarily engaged in agricultural activities. In this quest, we approached a descendant of the Greeks of Pontus who is involved in the production of furniko flour and who consented to show us the entire process of its production as we participated in it. The furniko flour is made from non-hybrid heirloom corn. It is harvested by hand when the moisture content of the seeds is low enough to make them suitable for roasting. Manual harvesting entails removing the cob from the plant and detaching the husks. The harvested cobs are then roasted for 24 hours in a traditional wood oven. The roasted cobs are then collected and stored in sacks. The next step is to extract the seeds, which is accomplished by rubbing the cobs. The seeds should ideally be ground in a traditional stone hand mill. We end up with aromatic and dark golden furniko flour, which is used to cook havitz. Accompanied by the preparation of the furnikoflour, we also recorded the cooking process of the havitz (a porridge-like cornflour dish). A savory delicacy that is simple to prepare and one of the most delightful dishes in Greek Pontic cuisine. According to the research participant, havitzis a highly nutritious dish due to the ingredients of furniko flour. In addition, he argues that preparing havitz is a great way to bring families together, share stories, and revisit fond memories. In conclusion, this study illustrates the traditional preparation of furnikoflour and its use in various traditional recipes as an initial effort to highlight the elements of Pontic Greek cuisine. As a continuation of the current study, it could be the analysis of the chemical components of the furniko flour to evaluate its nutritional content.

Keywords: furniko flour, greek pontic cuisine, havitz, traditional foods

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Authors: E. Fabre, C. Vale, E. Pereira, C. M. Silva

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Introduction: Mercury is one of the most troublesome toxic metals responsible for the contamination of the aquatic systems due to its accumulation and bioamplification along the food chain. The 2030 agenda for sustainable development of United Nations promotes the improving of water quality by reducing water pollution and foments an enhance in wastewater treatment, encouraging their recycling and safe water reuse globally. Sorption processes are widely used in wastewater treatments due to their many advantages such as high efficiency and low operational costs. In these processes the target contaminant is removed from the solution by a solid sorbent. The more selective and low cost is the biosorbent the more attractive becomes the process. Agricultural wastes are especially attractive approaches for sorption. They are largely available, have no commercial value and require little or no processing. In this work, banana peels were tested for mercury removal from low concentrated solutions. In order to investigate the applicability of this solid, six water matrices were used increasing the complexity from natural waters to a real wastewater. Studies of kinetics and equilibrium were also performed using the most known models to evaluate the viability of the process In line with the concept of circular economy, this study adds value to this by-product as well as contributes to liquid waste management. Experimental: The solutions were prepared with Hg(II) initial concentration of 50 µg L-1 in natural waters, at 22 ± 1 ºC, pH 6, magnetically stirring at 650 rpm and biosorbent mass of 0.5 g L-1. NaCl was added to obtain the salt solutions, seawater was collected from the Portuguese coast and the real wastewater was kindly provided by ISQ - Instituto de Soldadura e qualidade (Welding and Quality Institute) and diluted until the same concentration of 50 µg L-1. Banana peels were previously freeze-drying, milled, sieved and the particles < 1 mm were used. Results: Banana peels removed more than 90% of Hg(II) from all the synthetic solutions studied. In these cases, the enhance in the complexity of the water type promoted a higher mercury removal. In salt waters, the biosorbent showed removals of 96%, 95% and 98 % for 3, 15 and 30 g L-1 of NaCl, respectively. The residual concentration of Hg(II) in solution achieved the level of drinking water regulation (1 µg L-1). For real matrices, the lower Hg(II) elimination (93 % for seawater and 81 % for the real wastewaters), can be explained by the competition between the Hg(II) ions and the other elements present in these solutions for the sorption sites. Regarding the equilibrium study, the experimental data are better described by the Freundlich isotherm (R ^ 2=0.991). The Elovich equation provided the best fit to the kinetic points. Conclusions: The results exhibited the great ability of the banana peels to remove mercury. The environmental realist conditions studied in this work, highlight their potential usage as biosorbents in water remediation processes.

Keywords: banana peels, mercury removal, sorption, water treatment

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Authors: Wipharat Saimo, Benjawan Thumthanaruk, Panida Banjongsinsiri, Nowwapan Noojuy

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Thai northern style sausage (sai-ou) is originally cuisine made of chili paste, pork, and lard. It always serves with curry paste, vegetable, and rice. The meat and lard ingredients used can be substituted by Shiitake mushroom (Lentinus edodes) and King oyster (Pleurotus eryngii) mushroom (50:50 w/w) which is suitable for all people, especially vegetarians. However, the texture of mushroom type sai-ou had no homogenous texture due to no adhesiveness property of mushroom. Therefore, this research aimed to study the ratio of hydrocolloids (konjac flour (0-100%), konjac gel (0-100%) and Citri-fi®100 FG (0-2%)) on the physicochemical properties mushroom type sai-ou. The mixture design was applied by using Minitab 16 software. Nine formula were designed for the test. The values of moisture content and water activity of nine formula were ranged from 66.25-72.17% and 0.96-0.97. The pH values were 5.44-5.89. The optimal ratio of konjac flour, konjac gel and Citri-fi®100 FG (74.75:24.75:0.5 (w/w)) yielded the highest texture profiles (hardness, springiness, cohesiveness, gumminess and chewiness) as well as color parameters (L*, a* and b*). Sensory results showed had higher acceptability scores in term of overall liking with the level of ‘like moderately’ (5.9 on 7 pointed scale). The mushroom type sai-ou sausage could be an alternative food for health-conscious consumers.

Keywords: Citri-fi® 100 FG, konjac flour, konjac gel, Thai northern style sausages

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Authors: Tatiana Franco, Hugo A. Estupinan

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Banana pseudostem fiber (BPF) and pineapple leaf fiber (PLF) for their excellent mechanical properties and biodegradability characteristics arouse interest in different areas of research. F In tropical regions, where the banana pseudostem and the pineapple leaf are transformed into hard-to-handle solid waste, they can be low-cost raw material and environmentally sustainable in research for composite materials. In terms of functionality of this type of fiber, an open structure would allow the adsorption and retention of organic, inorganic and metallic species. In general, natural fibers have closed structures on their surface with intricate internal arrangements that can be used for the solution of environmental problems and other technological uses, however it is not possible to access their internal structure and sublayers, exposing the fibers in the natural state. An alternative method to chemical and enzymatic treatment are the processes with the plasma treatments, which are known to be clean, economical and controlled. In this type of treatment, a gas contained in a reactor in the form of plasma acts on the fiber generating changes in its structure, morphology and topography. This work compares the effects on fibers of PLF and BPF treated with cold argon plasma, alternating time and current. These fibers are grown in the regions of Antioquia-Colombia. The morphological, compositional and wettability properties of the fibers were analyzed by Raman microscopy, contact angle measurements, scanning electron microscopy (SEM) and atomic force microscopy analysis (AFM). The treatment with cold plasma on PLF and BPF allowed increasing its wettability, the topography and the microstructural relationship between lignin and cellulose.

Keywords: cold plasma, contact angle, natural fibers, Raman, SEM, wettability

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Authors: T. I. Mbata, M. J. Ikenebomeh

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Background: The study was aim at formulating a complementary foods based on maize and bambara groundnut with a view of reducing malnutrition in low income families. Protein-energy malnutrition is a major health challenge attributed to the inappropriate complementary feeding practices, low nutritional quality of traditional complementary foods and high cost of quality protein-based complementary foods. Methods: The blends 70% maize, 30% bambara groundnut were evaluated for proximate analyses, minerals, amino acids profile, and antinutritional factors, using proprietary formula (‘Nutrend’) as standard. Antinutritional factors, amino acids, microbiological properties and sensory attributes were determined using standard methods. Results; For Protein, the results were 15.0% for roasted bambara groundnut maize germinated flour (RBMGF), 13.80% for cooked bambara groundnut maize germinated flour (CBMGF), 15.18% for soaked bambara groundnut maize germinated flour (SBMGF); values for maize flour and nutrend had 10.4% and 23.21% respectively. With respect to energy value, RBMGF, CBMGF, SBMGF, maize flour and nutrend had 494.9, 327.58, 356.49, 366.8 and 467.2 kcal respectively. The percentages of total essential amino acids in the composition of the blends were 36.9%, 40.7% and 38.9% for CBMGF, SBMGF and RBMGF, respectively, non-essential amino acids contents were 63.1%, 59.3% and 61.1% for CBMGF, SBMGF and RBMGF respectively. The mineral content, that is, calcium, potassium, magnesium and sodium, of formulated samples were higher than those obtained for maize flour and Nutrend. The antinutrient composition of RBMGF and CBMGF were lower than of SBMGF. The rats fed with the control diet exhibited better growth performance such as feed intake (1527 g) and body weight gain (93.8 g). For the microbial status, microflora gradually changed from gram negative enteric bacteria, molds, lactic acid bacteria and yeast to be dominated by gram positive lactic acid bacteria (LAB) and yeasts. Yeasts and LAB growth counts in the complementary food varied between 4.44 and 7.36 log cfu/ml. LAB number increased from 5.40 to 7.36 log cfu/ml during fermentation. Yeasts increased from 4.44 to 5.60 log cfu/ml. Organoleptic evaluation revealed that the foods were well accepted. Conclusion: Based on the findings the application of bambara groundnut fortification to traditional foods can promote the nutritional quality of African maize - based traditional foods with acceptable rheological and cooking qualities.

Keywords: bambara groundnut, maize, fortification, complementary food

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Authors: Karim Saeidi

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One of the most important pests in the warehouses is the flour beetle, Tribolium confusum Jacquelin du Val (Col.: Tenebrionidae). Regarding the high degree of damage of stored product pests and dangerous effects of the chemical control using plant extracts and their components are some of the best approaches to control these pests. Antifeedant activity of plant extracts from Lavandula angustifolia Mill and Zataria multiflora Boiss using hydro-distillation were tested against the flour beetle, Tribolium confusum Jacquelin du Val. The nutritional indices: relative growth rate (RGR), relative consumption rate (RCR), the efficiency of conversion of ingested food (ECI), and feeding deterrence index (FDI) were measured for adult insects. Treatments were evaluated using a flour disk bioassay in the dark; at 25±1ᵒC and 60±5% R. H. Concentrations of 0, 0.1, 0.5, 0.75, 1, 1.5, and 2 μl/disk were prepared from each essential oil. After 72 h, nutritional indices were calculated. L. angustifolia oils were more effective than Z. multiflora oils by significantly decreasing the RGR, RCR, and ECI. Feeding deterrence index (FDI) of L. angustifolia essential oil was increased significantly as essential oil concentration increased. The essential oil of L. angustifolia was more effective on FDI than Z. multiflora in some concentration.

Keywords: essential oil, nutritional indices, Tribolium confusum

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Authors: Hategekimana Jean Paul, Irakoze Josiane, Ishimweyizerwe Valentin, Iradukunda Dieudonne, Uwanyirigira Jeannette

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Orange fleshed sweet potatoes (OFSP) are highly grown and are available plenty in rural and urban local markets and its contribution in reduction of food insecurity in Rwanda is considerable. But the postharvest loss of this commodity is a critical challenge due to its high perishability. Several research activities have been conducted on how fresh food commodities can be transformed into extended shelf life food products for prevention of post-harvest losses. However, such activity was not yet well studied in Rwanda. The aim of the present study was the processing of backed products from (OFSP)combined with wheat composite flour and assess the nutritional content and consumer acceptability of new developed products. The perishability of OFSP and their related lack during off season can be eradicated by producing cake, doughnut and bread with OFSP puree or flour. The processing for doughnut and bread were made by making OFSP puree and other ingredients then a dough was made followed by frying and baking while for cake OFSP was dried through solar dryer to have a flour together with wheat flour and other ingredients to make dough cake and baking. For each product, one control and three experimental samples, (three products in three different ratios (30,40 and50%) of OFSP and the remaining percentage of wheat flour) were prepared. All samples including the control were analyzed for the consumer acceptability (sensory attributes). Most preferred samples (One sample for each product with its control sample and for each OFSP variety) were analyzed for nutritional composition along with control sample. The Cake from Terimbere variety and Bread from Gihingumukungu supplemented with 50% OFSP flour or Puree respectively were most acceptable except Doughnut from Vita variety which was highly accepted at 50% of OFSP supplementation. The moisture, ash, protein, fat, fiber, Total carbohydrate, Vitamin C, reducing sugar and minerals (Sodium, Potassium and Phosphorus.) content was different among products. Cake was rich in fibers (14.71%), protein (6.590%), and vitamin c(19.988mg/100g) compared to other samples while bread found to be rich in reducing sugar with 12.71mg/100g compared to cake and doughnut. Also doughnut was found to be rich in fat content with 6.89% compared to other samples. For sensory analysis, doughnut was highly accepted in ratio of 60:40 compared to other products while cake was least accepted at ratio of 50:50. The Proximate composition and minerals content of all the OFSP products were significantly higher as compared to the control samples.

Keywords: post-harvest loss, OFSP products, wheat flour, sensory evaluation, proximate composition

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Authors: Farnia Nayar Parshi, Mohammad Shariful Islam

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Though earth construction is an ancient technology, researchers are working on increasing its strength by adding different types of stabilizers. Ordinary Portland cement for sandy soil and lime for clayey soil is very popular practice as well as recommended by various authorities for making stabilized blocks for satisfactory performance. The addition of these additives improves compressive strength but fails to improve ductility. The addition of both synthetic and natural fibers increases both compressive strength and ductility. Studies are conducted to make earth blocks more cost-effective, energy-efficient and sustainable. In this experiment, an agricultural waste banana fiber and biochar is used to study the compressive stress-strain behavior of earth blocks made with four types of soil low plastic clay, sandy low plastic clay, very fine sand and medium to fine sand. Biochar is a charcoal-like carbon usually produced from organic or agricultural waste in high temperatures through a controlled condition called pyrolysis. In this experimental study, biochar was collected from BBI (Bangladesh Biochar Initiative) produced from wood flakes around 400 deg. Celsius. Locally available PPC (Portland Pozzolana Cement) is used. 5 cm × 5 cm × 5 cm earth blocks were made with eight different combinations such as bare soil, soil with 6% cement, soil with 6% cement and 5% biochar, soil with 6% cement, 5% biochar and 1% fiber, soil with 1% fiber, soil with 5% biochar and 1% fiber and soil with 6% cement and 1% fiber. All samples were prepared with 10-12% water content. Uniaxial compressive strength tests were conducted on 21 days old earth blocks. Stress-strain diagram shows that the addition of banana fiber improved compressive strength drastically, but the combined effect of fiber and biochar is different based on different soil types. For clayey soil, 6% cement and 1% fiber give maximum compressive strength of 991 kPa, and for very fine sand, a combination of 5% biochar, 6% cement and 1% fiber gives maximum compressive strength of 522 kPa as well as ductility. For medium-to-find sand, 6% cement and 1% fiber give the best result, 1530 kPa, among other combinations. The addition of fiber increases not only ductility but also compressive strength as well. The effect of biochar with fiber varies with the soil type.

Keywords: banana fiber, biochar, cement, compressed stabilized earth blocks, compressive strength

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Authors: Claudia Cabezas-Zabala, Jairo Lindarte-Artunduaga, Carlos Mario Zuluaga-Dominguez

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Amaranth is an emerging pseudocereal rich in such essential nutrients as protein and dietary fiber, which was employed as an ingredient in the formulation of crackers to evaluate the rheological performance and sensory acceptability of the obtained food. A completely randomized factorial design was used with two factors: (A) ratio of wheat and amaranth flour used in the preparation of the dough, in proportion 90:10 and 80:20 (% w/w) and (B) two levels of inulin addition of 8.4% and 16.7 %, having two control doughs made from amaranth and wheat flour, respectively. Initially, the functional properties of the formulations mentioned were measured, showing no significant differences in the water absorption capacity (WAC) and swelling power (SP), having mean values between 1.66 and 1.81 g/g for WAC and between 1.75 and 1.86 g/g for SP, respectively. The amaranth flour had the highest water holding capacity (WHR) of 8.41 ± 0.15 g/g and emulsifying activity (EA) of 74.63 ± 1.89 g/g. Moreover, the rheological behavior, measured through the use of farinograph, extensograph, Mixolab, and falling index, showed that the formulation containing 20% of amaranth flour and 7.16% of inulin had a rheological behavior similar to the control produced exclusively with wheat flour, being the former, the one selected for the preparation of crackers. For this formulation, the farinograph showed a mixing tolerance index of 11 UB, indicating a strong and cohesive dough; likewise, the Mixolab showed dough reaches stability at 6.47 min, indicating a good resistance to mixing. On the other hand, the extensograph exhibited a dough resistance of 637 UB, as well as extensibility of 13.4 mm, which corresponds to a strong dough capable of resisting the laminate. Finally, the falling index was 318 s, which indicates the crumb will retain enough air to enhance the crispness of a characteristic cracker. Finally, a sensory consumer test did not show significant differences in the evaluation of aroma between the control and the selected formulation, while this latter had a significantly lower rating in flavor. However, a purchase intention of 70 % was observed among the population surveyed. The results obtained in this work give perspectives for the industrial use of amaranth in baked goods. Additionally, amaranth has been a product typically linked to indigenous populations in the Andean South American countries; therefore, the search for diversification and alternatives of use for this pseudocereal has an impact on the social and economic conditions of such communities. The technological versatility and nutritional quality of amaranth is an advantage for consumers, favoring the consumption of healthy products with important contributions of dietary fiber and protein.

Keywords: amaranth, crackers, rheology, pseudocereals, kneaded products

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Authors: Pattaranut Eakwaropas, Khemjira Jarmkom, Warachate Khobjai, Surachai Techaoei

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The aim of this study is to improve Pang-Rum (PR) hardness by adding natural binders. PR is one of Thai tradition aroma products. In the past, it was used for aesthetic propose on face and body with good odor. Nowadays, PR is not popular and going to be disappeared. Five natural materials, i.e. agar, rice flour, glutinous flour, corn starch, and tapioca starch were selected to use as binders. Binders were dissolved with boiled water into concentration 5% and 10% w/w except agar that was prepared 0.5% and 1% w/w. PR with and without binder were formulated. Physical properties, i.e. weight, shape, color, and hardness were evaluated. PR with 10% of corn starch solution had suitable hardness (14.2±0.9 kg) and the best appearance. In the future, it would be planned to study about odor and physical stability for decorated product development.

Keywords: aromatic water, hardness, natural binder, pang-rum

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Authors: Michail Milas, Aikaterini Dafni Tegiou, Nickolas Rigopoulos, Eustathios Giaouris, Zaharias Loannou

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Nanotechnology, a relatively new scientific field, addresses the manipulation of nanoscale materials and devices, which are governed by unique properties, and is applied in a wide range of industries, including food packaging. The incorporation of nanoparticles into polymer matrices used for food packaging is a field that is highly researched today. One such combination is silver nanoparticles with polypropylene. In the present study, the synthesis of the silver nanoparticles was carried out by a natural method. In particular, a ripe banana peel extract was used. This method is superior to others as it stands out for its environmental friendliness, high efficiency and low-cost requirement. In particular, a 1.75 mM AgNO₃ silver nitrate solution was used, as well as a BPE concentration of 1.7% v/v, an incubation period of 48 hours at 70°C and a pH of 4.3 and after its preparation, the polypropylene films were soaked in it. For the PP films, random PP spheres were melted at 170-190°C into molds with 0.8cm diameter. This polymer was chosen as it is suitable for plastic parts and reusable plastic containers of various types that are intended to come into contact with food without compromising its quality and safety. The antimicrobial test against Escherichia coli DFSNB1 and Staphylococcus epidermidis DFSNB4 was performed on the films. It appeared that the films with silver nanoparticles had a reduction, at least 100 times, compared to those without silver nanoparticles, in both strains. The limit of detection is the lower limit of the vertical error lines in the presence of nanoparticles, which is 3.11. The main reasons that led to the adsorption of nanoparticles are the porous nature of polypropylene and the adsorption capacity of nanoparticles on the surface of the films due to hydrophobic-hydrophilic forces. The most significant parameters that contributed to the results of the experiment include the following: the stage of ripening of the banana during the preparation of the plant extract, the temperature and residence time of the nanoparticle solution in the oven, the residence time of the polypropylene films in the nanoparticle solution, the number of nanoparticles inoculated on the films and, finally, the time these stayed in the refrigerator so that they could dry and be ready for antimicrobial treatment.

Keywords: antimicrobial control, banana peel extract, E. coli, natural synthesis, microbe, plant extract, polypropylene films, S.epidermidis, silver nano, random pp

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Authors: Charles Kwasi Antwi, Mohammad Naushad Emmambux, Natalia Rosa-Sibakov

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The consumption of high-fibre snacks is beneficial in reducing the prevalence of most non-communicable diseases and improving human health. However, using high-fibre flour to produce snacks by extrusion cooking reduces the expansion ratio of snacks, thereby decreasing sensory properties and consumer acceptability of the snack. The study determines the effects of adding Viscozyme®-treated sorghum bran on the properties of extruded sorghum snacks with the aim of producing high-fibre expanded snacks with acceptable quality. With a twin-screw extruder, sorghum endosperm flour [by decortication] with and without sorghum bran and with enzyme-treated sorghum bran was extruded at high shear rates with feed moisture of 20%, feed rate of 10 kg/hr, screw speed of 500 rpm, and temperature zones of 60°C, 70°C, 80°C, 140°C, and 140°C toward the die. The expanded snacks that resulted from this process were analysed in terms of their physical (expansion ratio, bulk density, colour profile), chemical (soluble and insoluble dietary fibre), and functional (water solubility index (WSI) and water absorption index (WAI)) characteristics. The expanded snacks produced from refined sorghum flour enriched with Viscozyme-treated bran had similar expansion ratios to refined sorghum flour extrudates, which were higher than those for untreated bran-sorghum extrudate. Sorghum extrudates without bran showed higher values of expansion ratio and low values of bulk density compared to the untreated bran extrudates. The enzyme-treated fibre increased the expansion ratio significantly with low bulk density values compared to untreated bran. Compared to untreated bran extrudates, WSI values in enzyme-treated samples increased, while WAI values decreased. Enzyme treatment of bran reduced particle size and increased soluble dietary fibre to increase expansion. Lower particle size suggests less interference with bubble formation at the die. Viscozyme-treated bran-sorghum composite flour could be used as raw material to produce high-fibre expanded snacks with improved physicochemical and functional properties.

Keywords: extrusion, sorghum bran, decortication, expanded snacks

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Authors: Youn Young Shim, Martin J. T. Reaney

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Flaxseed meal is rich in water-soluble gums and, as such, can improve texture in gluten-free products. Flaxseed bioactive-antioxidant peptides, linusorbs (LOs, a.k.a. cyclolinopeptides), are a class of molecules that may contribute health-promoting effects. The effects of dough preparation, baking, and storage on flaxseed-derived LOs stability in doughs and baked products are un-known. Gluten-free (GF) bread dough and bread were prepared with flaxseed meal and the LO content was determined in the flaxseed meal, bread flour containing the flaxseed meal, bread dough, and bread. The LO contents during storage (0, 1, 2, and 4 weeks) at different temperatures (−18 °C, 4 °C, and 22−23 °C) were determined by high-performance liquid chromatog-raphy-diode array detection (HPLC-DAD). The content of oxidized LOs like [1–9-NαC],[1(Rs, Ss)-MetO]-linusorb B2 (LO14) were substantially constant in flaxseed meal and flour produced from flaxseed meal under all conditions for up to 4 weeks. However, during GF-bread production LOs decreased. Due to microbial contamination dough could not be stored at either 4 or 21°C, and bread could only be stored for one week at 21°C. Up to 4 weeks storage was possible for bread and dough at −18 °C and bread at 4 °C without the loss of LOs. The LOs change mostly from processing and less so from storage. The concentration of reduced LOs in flour and meal were much higher than measured in dough and bread. There was not a corre-sponding increase in oxidized LOs. The LOs in flaxseed meal-fortified bread were stable for products stored at low temperatures. This study is the first of the impact of baking conditions on LO content and quality.

Keywords: flaxseed, stability, gluten-free, antioxidant

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Authors: Opeyemi Atiba-Oyewo, Maurice S. Onya, Christian Wolkersdorfer

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Nanostructure formation and characterization of eco-friendly banana peels nanosorbent are thoroughly described in this paper. The transformation of material during mechanical milling to enhance certain properties such as changes in microstructure and surface area to solve the current problems involving water pollution and water quality were studied. The mechanical milling was employed using planetary continuous milling machine and ethanol as process control agent, the sample were taken at time interval between 10 h to 30 h to examine the structural changes. The samples were characterised by X-ray diffraction (XRD), scanning electron microscopy (SEM), Fourier transform infra-red (FTIR), Transmission electron microscopy (TEM) and Brunauer Emmett and teller (BET). Results revealed that the three typical structures with different grain-size, lattice strain and shapes were observed, and the deformation mechanisms in these structures were found to be different, further particles fracturing results to surface area increment which was confirmed by Brunauer Emmett and teller (BET) analysis. X-ray diffraction (XRD) shows high densities of dislocations in large crystallites, implying that dislocation slip is the dominant deformation mechanism. Scanning electron microscopy revealed the morphological properties of the materials at different milling time, nanostructure of the particles and fibres were confirmed by Transmission electron microscopy and FT-IR identified the functional groups responsible for its capacity to coordinate and remove metal ions, such as the carboxylic and amine groups at absorption bands of 1730 and 889 cm-1, respectively. However, the choice of this sorbent material for the sorption of any contaminants will depend on the composition of the effluent to be treated.

Keywords: banana peels, eco-friendly, mechanical milling, nanosorbent, nanostructure water quality

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