Search results for: raw banana flour

Authors: Krishnakant Bhole, Neerakallu D. Shivakumar, Shakti Singh Chauhan, Sanketh Tonannavar, Rajath S

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Synthesis of natural-based composite materials is state of the art. This work discusses the preparation and characterization of cellulose nanofibers (CNF) extracted from the bamboo pulp using TEMPO-oxidization and high-pressure homogenization methods. Bio-composites are prepared using synthesized CNF and bamboo particles. Nanocellulose prepared is characterized using SEM and XRD for morphological and crystallinity analysis, and the formation of fibers at the nano level is ensured. Composite specimens are fabricated using these natural sources and subjected to tensile and flexural tests to characterize the mechanical properties such as modulus of elasticity (MOE), modulus of rupture (MOR), and interfacial strength. Further, synthesized nanocellulose is used as a binding agent to prepare particleboards using various natural sources like bamboo, areca nut, and banana in the form of fibers. From the results, it can be inferred that nanocellulose prepared from bamboo pulp acts as a binding agent for making bio-composites. Hence, the concept of using matrix and reinforcement derived from natural sources can be used to prepare green composites that are highly degradable.

Keywords: nanocellulose, biocomposite, CNF, bamboo

Procedia PDF Downloads 60

Authors: Dana Al-Qattan, Faiza Goodarzi, Heba Al-Resheedan, Kawther Shehab, Shoug Al-Ansari

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This project involves working with different types of forecasting methods and facility planning tools to help the company we have chosen to improve and reduce its inventory, increase its sales, and decrease its wastes and losses. The methods that have been used by the company have shown no improvement in decreasing the annual losses. The research made in the company has shown that no interest has been made in exploring different techniques to help the company. In this report, we introduce several methods and techniques that will help the company make more accurate forecasts and use of the available space efficiently. We expect our approach to reduce costs without affecting the quality of the product, and hence making production more viable.

Keywords: production planning, inventory management, inventory control, simulation, facility planning and design, engineering economy and costs

Procedia PDF Downloads 542

Authors: L. Strauta, S. Muižniece-Brasava

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Even though legumes possess high nutritional value and have a rather high protein content for plant origin products, they are underutilized mostly due to their lengthy cooking time. To increase the presence of legume-based products in human diet, new extruded products were made of cow peas (Vigna unguiculata (L.) Walp.). But as it is known, adding different moisture content to flour before extrusion can change the physical properties of the extruded product. Experiments were carried out to estimate the optimal moisture content for cow pea extrusion. After extrusion, the pH level had dropped from 6.7 to 6.5 and the lowest hardness rate was observed in the samples with additional 9 g 100g^-1 of moisture - 28±4N, but the volume mass of the samples with additional 9 g100g^-1 of water was 263±3 g L^-1; all samples were approximately 7±1mm long.

Keywords: cow pea, extrusion–cooking, moisture, size

Procedia PDF Downloads 187

Authors: L. García, N. Cobas, M. López

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Acrylamide, a probable carcinogen, is formed in high-temperature processed food (>120ºC) when the free amino acid asparagine reacts with reducing sugars, mainly glucose and fructose. Cane juices' repeated heating would potentially form acrylamide during brown sugar production. This study aims to determine if using panela in yogurt cake preparation increases acrylamide formation. A secondary aim is to analyze the acrylamide concentration in four cake confections with different caloric sweetener ingredients: beet sugar (BS), cane sugar (CS), panela (P), and a panela and chocolate mix (PC). The doughs were obtained by combining ingredients in a planetary mixer. A model system made up of flour (25%), caloric sweeteners (25 %), eggs (23%), yogurt (15.7%), sunflower oil (9.4%), and brewer's yeast (2 %) was applied to BS, CS and P cakes. The ingredients of PC cakes varied: flour (21.5 %), panela chocolate (21.5 %), eggs (25.9 %), yogurt (18 %), sunflower oil (10.8 %), and brewer’s yeast (2.3 %). The preparations were baked for 45' at 180 ºC. Moisture was estimated by AOAC. Protein was determined by the Kjeldahl method. Ash percentage was calculated by weight loss after pyrolysis (≈ 600 °C). Fat content was measured using liquid-solid extraction in hydrolyzed raw ingredients and final confections. Carbohydrates were determined by difference and total sugars by the Luff-Schoorl method, based on the iodometric determination of copper ions. Finally, acrylamide content was determined by LC-MS by the isocratic system (phase A: 97.5 % water with 0.1% formic acid; phase B: 2.5 % methanol), using a standard internal procedure. Statistical analysis was performed using SPSS v.23. One-way variance analysis determined differences between acrylamide content and compositional analysis, with caloric sweeteners as fixed effect. Significance levels were determined by applying Duncan's t-test (p<0.05). P cakes showed a lower energy value than the other baked products; sugar content was similar to BS and CS, with 6.1 % mean crude protein. Acrylamide content in caloric sweeteners was similar to previously reported values. However, P and PC showed significantly higher concentrations, probably explained by the applied procedure. Acrylamide formation depends on both reducing sugars and asparagine concentration and availability. Beet sugar samples did not present acrylamide concentrations within the detection and quantification limit. However, the highest acrylamide content was measured in the BS. This may be due to the higher concentration of reducing sugars and asparagine in other raw ingredients. The cakes made with panela, cane sugar, or panela with chocolate did not differ in acrylamide content. The lack of asparagine measures constitutes a limitation. Cakes made with panela showed lower acrylamide formation than products elaborated with beet or cane sugar.

Keywords: beet sugar, cane sugar, panela, yogurt cake

Procedia PDF Downloads 44

Authors: Tunjo Perič, Marin Fatović

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In this paper a new methodology for vendor selection and supply quotas determination (VSSQD) is proposed. The problem of VSSQD is solved by the model that combines revised weighting method for determining the objective function coefficients, and a multiple objective linear programming (MOLP) method based on the cooperative game theory for VSSQD. The criteria used for VSSQD are: (1) purchase costs and (2) product quality supplied by individual vendors. The proposed methodology is tested on the example of flour purchase for a bakery with two decision makers.

Keywords: cooperative game theory, multiple objective linear programming, revised weighting method, vendor selection

Procedia PDF Downloads 331

Authors: Balwinder Singh

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In the current competitive environment, casting industry has several challenges such as production of intricate castings, near net shape castings, decrease lead-time from product design to production, improved casting quality and to control costs. The raw materials used to make ceramic shell play an important role in determining the overall final ceramic shell characteristics. In this work, primary slurries were formulated using various combinations of zircon flour, fused silica and aluminosilicate powders as filler, colloidal silica as binder along with wetting and antifoaming agents (Catalyst). Taguchi’s parameter design strategy has been applied to investigate the effect of primary slurry parameters on the viscosity of the slurry and primary coating of shell. The result reveals that primary coating with low viscosity slurry has produced a rough surface of the shell due to stucco penetration.

Keywords: ceramic shell, primary slurry, filler, slurry viscosity, surface roughness

Procedia PDF Downloads 448

Authors: E. Ataye-Salehi, P. Taghinia, Z. Sheikholeslami

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In this research, roasted and sonicated rice bran were added at 0, 5%, 10%, and 15% (w/w) in wheat flour for the production of Barbari bread (semi-voluminous Iranian bread). Dough's rheological properties and textural and sensory characteristics of bread were investigated. The results showed that water absorption, development time and the degree of dough softening were increased, but dough stability was decreased by adding pretreated rice bran. Adding pretreated rice bran was increased, the moisture content and L* value of bread crust. The texture of samples which contained 10% pretreated rice bran during 3 hours after baking was less stiff than of control. But 48 hours after baking there was no significant difference between samples which contained 5%, 10% of rice bran and the sample without rice bran. Finally, the samples with 10% rice bran were selected as the best productive samples in this research by panelists.

Keywords: Barbari bread, rice bran, roasting, ultrasound

Procedia PDF Downloads 257

Authors: P. Taghinia, E. Ataye-Salehi, Z. Sheikholeslami

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In this research, roasted and sonicated rice bran were added at 0, 5%, 10%, and 15% (w/w) in wheat flour for the production of Barbari breead (semi-voluminous Iranian bread). Dough's rheological properties and textural and sensory characteristics of bread were investigated. The results showed that water absorption, development time and the degree of dough softening were increased but dough stability was decreased by adding pretreated rice bran. Adding pretreated rice bran was increased, the moisture content and L* value of bread crust. The texture of samples which contained 10% pretreated rice bran during 3 hours after baking was less stiff than of control, but 48 hours after baking there was no significant difference between samples which contained 5%, 10% of rice bran and the sample without rice bran. Finally, the samples with 10% rice bran were selected as the best productive samples in this research by panelists.

Keywords: Barbari bread, rice bran, roasting, ultrasound

Procedia PDF Downloads 374

Authors: Supriya Ambawat, Subaran Singh, C. Tara Satyavathi, B. S. Rajpurohit, Ummed Singh, Balraj Singh

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Pearl millet [Pennisetum glaucum (L.) R. Br.] is an important staple food of the arid and semiarid tropical regions of Asia, Africa, and Latin America. It is rightly termed as nutricereal as it has high nutrition value and a good source of carbohydrate, protein, fat, ash, dietary fiber, potassium, magnesium, iron, zinc, etc. Pearl millet has low prolamine fraction and is gluten free which is useful for people having a gluten allergy. It has several health benefits like reduction in blood pressure, thyroid, diabe¬tes, cardiovascular and celiac diseases but its direct consumption as food has significantly declined due to several reasons. Keeping this in view, it is important to reorient the ef¬forts to generate demand through value-addition and quality improvement and create awareness on the nutritional merits of pearl millet. In India, through Indian Council of Agricultural Research-All India Coordinated Research Project on Pearl millet, multilocational coordinated trials for developed hybrids were conducted at various centers. The gene banks of pearl millet contain varieties with high levels of iron and zinc which were used to produce new pearl millet varieties with elevated iron levels bred with the high‐yielding varieties. Thus, using breeding approaches and biochemical analysis, a total of 167 hybrids and 61 varieties were identified and released for cultivation in different agro-ecological zones of the country which also includes some biofortified hybrids rich in Fe and Zn. Further, using several biotechnological interventions such as molecular markers, next-generation sequencing (NGS), association mapping, nested association mapping (NAM), MAGIC populations, genome editing, genotyping by sequencing (GBS), genome wide association studies (GWAS) advancement in millet improvement has become possible by identifying and tagging of genes underlying a trait in the genome. Using DArT markers very high density linkage maps were constructed for pearl millet. Improved HHB67 has been released using marker assisted selection (MAS) strategies, and genomic tools were used to identify Fe-Zn Quantitative Trait Loci (QTL). The draft genome sequence of millet has also opened various ways to explore pearl millet. Further, genomic positions of significantly associated simple sequence repeat (SSR) markers with iron and zinc content in the consensus map is being identified and research is in progress towards mapping QTLs for flour rancidity. The sequence information is being used to explore genes and enzymatic pathways responsible for rancidity of flour. Thus, development and application of several biotechnological approaches along with biofortification can accelerate the genetic gain targets for pearl millet improvement and help improve its quality.

Keywords: Biotechnological approaches, genomic tools, malnutrition, MAS, nutricereal, pearl millet, sequencing.

Procedia PDF Downloads 144

Authors: Wojcieh Drożdż, Artur R. Stefankiewicz

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Ambidentate ligands can be described as organic structures possessing two different types of coordination units within a single molecule. These features enable the coordination of two different metal ions, which can directly affect the properties of obtained complexes as well as further application. In the current research, we focused on a β-diketone ligand containing terminally located pyridine units in order to assemble cage-like architectures. This will be possible due to the peculiar geometry of the proposed ligands, called "banana-shape", widely used in the synthesis of sophisticated metallosupramolecular architectures. Each of the coordination units plays an important role in cage assembly. Pyridine units enable the coordination of square-planar metal ions (Pd²⁺, Pt²⁺), forming a positively charged cage. On the other hand, the β-diketone group provides the possibility of post-modification, including the introduction of additional functional groups with specific properties (sensing, catalytic, etc.). Such obtained cages are of great interest due to their application potential, including storage or transport of guest molecules, selective detection/separation of analytes as well as efficient catalytic processes.

Keywords: metalloligands, coordination cages, nanoreactors, β-diketonate complexes

Procedia PDF Downloads 45

Authors: K. Sunitra, T. Srisuda

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Centella asiatica, asiatic pennywort is a medicinal herb plant used widely which held in herbal health care group. The problem of asiatic pennywort production is the outbreak of Sclerotium rolfsii causing a damp-off disease which caused plant stem turn yellowish, finally they begin to die and result in extremely damaging to growers. Therefore, the studies were caried out to control damping off with Trichoderma sp., Bacillus subtilis and fermented banana as compared to the control to suppress with bi-culture under the laboratory condition. It was found that Trichoderma harzianum showed the highest percentage of inbihition, 69.44%. The pot experiments in greenhouse condition showed that chemical had minimum of damping-off (31.54%) and highest yield (1.20 tons/rai) and following by Trichoderma harzianum and Bacillus subtilis treatment. Due to the chemical usage leaving toxic residues on plants and affect the human bodies. Trichoderma harzianum and Bacillus subtilis should be considered as alternatives which have percent of damp-off disease and yields as follows: 45.50 and 43.75%, and 1.12 and 1.09 tons/rai, respectively. These two products are known that they have no health risk for growers and consumers in the future.

Keywords: Centella asiatica, Sclerotium rolfsii, Trichoderma harzianum, Bacillus subtilis

Procedia PDF Downloads 276

Authors: O. G. Onuoha, O. G. Akagu

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The potentials of acha (Digitaria exiles), aya (Cyperus esculentus) and defatted water melon seed (Citrullis lanatus) as a weaning formula was investigated using the following blends for acha, aya and defatted water melon seed respectively in percentage proportion to obtain the weaning formulae; WS1(20:50:30); WS2(30:40:30); WS3(40:30:30); WS4(50:20:30). The result of the chemical analysis showed that; the sample WS1 had the highest value (15.6%) for protein while sample WS4 had the least value (14.1%). The fat content sample WS4 having the highest value (30.8%) while sample WS1 had the least value (27.3%). The ash content sample WS4 had the highest value (3.22%) while sample WS1 had the least value (2.63%). The carbohydrate content showed that sample WS1 having the highest value (50.5%) while sample WS4 had the least value (46.58%). While sample WS4 had the highest energy value (528.32 Kcal) and sample WS2 had the least value (515.06 Kcal). However, all the sample results fell within the dietary daily reference intake for infants between 0-3 years and required only local technology in its production.

Keywords: weaning formula, acha, aya, deffted water melon seed

Procedia PDF Downloads 239

Authors: N. Yang, R. Linforth, I. Fisk

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The influence of food processing and choice of flavour solvent was investigated using biscuits prepared with vanillin flavour as an example. Powder vanillin either was added directly into the dough or dissolved into flavour solvent then mixed into the dough. The impact of two commonly used flavour solvents on food quality was compared: propylene glycol (PG) or triacetin (TA). The analytical approach for vanillin detection was developed by chromatography (HPLC-PDA), and the standard extraction method for vanillin was also established. The results indicated the impact of solvent choice on vanillin level during biscuit preparation. After baking, TA as a more heat resistant solvent retained more vanillin than PG, so TA is a better solvent for products that undergo a heating process. The results also illustrated the impact of mixing and baking on vanillin stability in the matrices. The average loss of vanillin was 33% during mixing and 13% during baking, which indicated that the binding of vanillin to fat or flour before baking might cause larger loss than evaporation loss during baking.

Keywords: biscuit, flavour stability, food quality, vanillin

Procedia PDF Downloads 489

Authors: A. Pokharel, A. Farooque, B. Acharya

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Pyrolysis can be used for energy production from waste biomass of agriculture and forestry. Biochar is the solid byproduct of pyrolysis and its cascading use can offset the cost of the process. A wide variety of research on biochar has highlighted its ability to absorb nutrients, metal and complex compounds; filter suspended solids; enhance microorganisms’ growth; retain water and nutrients as well as to increase carbon content of soil. In addition, sustainable biochar systems are an attractive approach for carbon sequestration and total waste management cycle. Commercially available biochar from Sigma Aldrich was studied for adsorption of nitrogen from effluent of municipal wastewater treatment plant. Adsorption isotherm and breakthrough curve were determined for the biochar. Similarly, biochar’s effects in aerobic as well as anaerobic bioreactors were also studied. In both cases, the biomass was increased in presence of biochar. The amount of gas produced for anaerobic digestion of fruit mix (apple and banana) was similar but the rate of production was significantly faster in biochar fed reactors. The cumulative goal of the study is to use biochar in various wastewater treatment units like aeration tank, secondary clarifier and tertiary nutrient recovery system as well as in anaerobic digestion of the sludge to optimize utilization and add value before being used as a soil amendment.

Keywords: biochar, nutrient recyling, wastewater treatment, soil amendment

Procedia PDF Downloads 114

Authors: Kübra Aktaş, Nihat Akin

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Tarhana is a traditional Turkish fermented food. It is widely consumed as soup and includes many different ingredients such as wheat flour, various vegetables, and spices, yoghurt, bakery yeast. It can also be enriched by adding other ingredients. Thus, its nutritional properties can be enhanced. In this study, tarhana was supplemented with two different types of brans (rice bran and corn bran) and WPC (whey protein concentrate powder) to improve its nutritional and functional properties. Some chemical properties of tarhana containing two different brans and their levels (0, 5, 10 and 15%) and WPC (0, 5, 10%) were investigated. The results indicated that addition of WPC increased ash content in tarhanas which were fortified with rice and corn bran. The highest antioxidant and phenolic content values were obtained with addition of rice bran in tarhana formulation. Compared to tarhana with corn bran, rice bran addition gave higher oil content values. The cellulose content of tarhana samples was determined between 0.75% and 2.74% and corn bran showed an improving effect on cellulose contents of samples. In terms of protein content, addition of WPC into the tarhana raised protein content for the samples.

Keywords: corn, rice, tarhana, whey

Procedia PDF Downloads 306

Authors: Keri Alhadi Ighwela, Aziz Bin Ahmad, A. B. Abol-Munafi

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Three purified diets were formulated using fish meal, soya bean, wheat flour, palm oil, minerals and maltose. The carbohydrate in the diets was increased from 5 to 15% by changing the cellulose content to study the effect of dietary carbohydrate level on the growth parameters of Nile tilapia Oreochromis niloticus.The protein and the lipid contents were kept constant in all the diets. The results showed that, weight gain, protein efficiency ratio, net protein utilisation and hepatosomatic index of fish fed the diet containing 15% cellulose were the lowest among all groups. Addition, the fish fed the diet containing 5% cellulose had the best specific growth rate, and food conversion ratio. While, there was no effect of the dietary cellulose levels on condition factor and survival rate. These results indicate that Nile tilapia fingerlings are able to utilize dietary cellulose does not exceed 10% in their feed for optimum growth.

Keywords: dietary cellulose, growth parameters, oreochromis niloticus, purified diets

Procedia PDF Downloads 476

Authors: Frantisek Bozek, Pavel Budinsky, Ignac Hoza, Alexandr Bozek, Magdalena Naplavova

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A cleaner production project was implemented in a bakery. The project is based on the substitution of the best available technique for an obsolete leaven production technology. The new technology enables production of durable, high-quality leavens. Moreover, 25% of flour as the original raw material can be replaced by pastry from the previous day production which has not been sold. That pastry was previously disposed in a waste incineration plant. Besides the environmental benefits resulting from less waste, lower consumption of energy, reduction of sewage waters quantity and floury dustiness there are also significant economic benefits. Payback period of investment was calculated with help of static method of financial analysis about 2.6 years, using dynamic method 3.5 years and an internal rate of return more than 29%. The supposed annual average profit after taxation in the second year of operation was incompliance with the real profit.

Keywords: bakery, best available technology, cleaner production, costs, economic benefit, efficiency, energy, environmental benefit, investment, savings

Procedia PDF Downloads 337

Authors: Jain Jyoti, Jain Shorab, Sinha Shishir

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In the current scenario, development of new biodegradable composites with the reinforcement of some plant derived natural fibers are in major research concern. Abundant quantity of these natural plant derived fibers including sisal, ramp, jute, wheat straw, pine, pineapple, bagasse, etc. can be used exclusively or in combination with other natural or synthetic fibers to augment their specific properties like chemical, mechanical or thermal properties. Among all natural fibers, wheat straw, bagasse, kenaf, pineapple leaf, banana, coir, ramie, flax, etc. pineapple leaf fibers have very good mechanical properties. Being hydrophilic in nature, pineapple leaf fibers have very less affinity towards all types of polymer matrixes. Not much work has been carried out in this area. Surface treatments like alkaline treatment in different concentrations were conducted to improve its compatibility towards hydrophobic polymer matrix. Pineapple leaf fiber epoxy composites have been prepared using hand layup method. Effect of variation in fiber loading up to 20% in epoxy composites has been studied for mechanical properties like tensile strength and flexural strength. Analysis of fiber morphology has also been studied using FTIR, XRD. SEM micrographs have also been studied for fracture surface.

Keywords: composite, mechanical, natural fiber, pineapple leaf fiber

Procedia PDF Downloads 216

Authors: Maya S. Rathod, Bahadur Singh Hathan

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Mustard leaves are rich in folates, vitamin A, K and B-complex. Mustard greens are low in calories and fats and rich in dietary fiber. They are rich in potassium, manganese, iron, copper, calcium, magnesium and low in sodium. It is very rich in antioxidants and Phytonutrients. For the optimization of process variables (moisture content and mustard leave powder), the experiments were conducted according to central composite Face Centered Composite design of RSM. The mustard leaves powder was replaced with composite flour (a combination of rice, chickpea and corn in the ratio of 70:15:15). The extrudate was extruded in a twin screw extruder at a barrel temperature of 120°C. The independent variables were mustard leaves powder (2-10 %) and moisture content (12-20 %). Responses analyzed were bulk density, water solubility index, water absorption index, lateral expansion, hardness, antioxidant activity, total phenolic content and overall acceptability. The optimum conditions obtained were 7.19 g mustard leaves powder in 100 g premix having 16.8 % moisture content (w.b).

Keywords: extrusion, mustard leaves powder, optimization, response surface methodology

Procedia PDF Downloads 507

Authors: Ogechi Nzeagwu, Assumpta Osuagwu, Charlse Nkwoala

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Malnutrition in infants due to poverty, poor feeding practices, and high cost of commercial complementary foods among others is a concern in developing countries. The study evaluated the proximate, vitamin and mineral compositions, antinutrients and functional properties, biochemical, haematological and sensory evaluation of complementary food made from sorghum, groundnut, crayfish and paw-paw flour blends using standard procedures. The blends were formulated on protein requirement of infants (18 g/day) using Nutrisurvey linear programming software in ratio of sorghum(S), groundnut(G), crayfish(C) and pawpaw(P) flours as 50:25:10:15(SGCP1), 60:20:10:10 (SGCP2), 60:15:15:10 (SGCP3) and 60:10:20:10 (SGCP4). Plain-pap (fermented maize flour)(TCF) and cerelac (commercial complementary food) served as basal and control diets. Thirty weanling male albino rats aged 28-35 days weighing 33-60 g were purchased and used for the study. The rats after acclimatization were fed with gruel produced with the experimental diets and the control with water ad libitum daily for 35days. Effect of the blends on lipid profile, blood glucose, haematological (RBC, HB, PCV, MCV), liver and kidney function and weight gain of the rats were assessed. Acceptability of the gruel was conducted at the end of rat feeding on forty mothers of infants’ ≥ 6 months who gave their informed consent to participate using a 9 point hedonic scale. Data was analyzed for means and standard deviation, analysis of variance and means were separated using Duncan multiple range test and significance judged at 0.05, all using SPSS version 22.0. The results indicated that crude protein, fibre, ash and carbohydrate of the formulated diets were either comparable or higher than values in cerelac. The formulated diets (SGCP1- SGCP4) were significantly (P>0.05) higher in vitamin A and thiamin compared to cerelac. The iron content of the formulated diets SGCP1- SGCP4 (4.23-6.36 mg/100) were within the recommended iron intake of infants (0.55 mg/day). Phytate (1.56-2.55 mg/100g) and oxalate (0.23-0.35 mg/100g) contents of the formulated diets were within the permissible limits of 0-5%. In functional properties, bulk density, swelling index, % dispersibility and water absorption capacity significantly (P<0.05) increased and compared favourably with cerelac. The essential amino acids of the formulated blends were within the amino acid profile of the FAO/WHO/UNU reference protein for children 0.5 -2 years of age. Urea concentration of rats fed with SGCP1-SGCP4 (19.48 mmol/L),(23.76 mmol/L),(24.07 mmol/L),(23.65 mmol/L) respectively was significantly higher than that of rat fed cerelac (16.98 mmol/L); however, plain pap had the least value (9.15 mmol/L). Rats fed with SGCP1-SGCP4 (116 mg/dl), (119 mg/dl), (115 mg/dl), (117 mg/dl) respectively had significantly higher glucose levels those fed with cerelac (108 mg/dl). Liver function parameters (AST, ALP and ALT), lipid profile (triglyceride, HDL, LDL, VLDL) and hematological parameters of rats fed with formulated diets were within normal range. Rats fed SGCP1 gained more weight (90.45 g) than other rats fed with SGCP2-SGCP4 (71.65 g, 79.76 g, 75.68 g), TCF (20.13 g) and cerelac (59.06 g). In all the sensory attributes, the control was preferred with respect to the formulated diets. The formulated diets were generally adequate and may likely have potentials to meet nutrient requirements of infants as complementary food.

Keywords: biochemical, chemical evaluation, complementary food, quadrimix

Procedia PDF Downloads 135

Authors: Mateen Abbas, Abdul Muqeet Khan, Sadia Bashir, Muhammad Awais Khalid, Aamir Ghafoor, Zara Hussain, Mashal Shahid

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The irrational use of insecticides in everyday life has drawn attention worldwide towards its harmful effects. To mitigate the toxic effects of insecticides to humans, present study was planned on the degradation/detoxification of the neonicotinoid insecticides including imidacloprid and acetamiprid. Biocarbon of fruit peels (Banana & Watermelon) and biochar (activated or non-activated) of rice husk was utilized as adsorbents for degradation of selected pesticides. Both activated and non-activated biochar were prepared for treatment and then applied in different concentrations (0.5 to 2.0 ppm) and dosage (1.0 to 2.5g) to insecticides (Acetamiprid & Imidacloprid) as well as studied at different times (30-120 minutes). Reverse Phase-High Performance Liquid Chromatography (RP-HPLC) coupled with Photodiode array detector was used to quantify the insecticides. Results depicted that activated biochar of rice husk minimized the 73% concentrations of both insecticides however, watermelon activated biocarbon degraded 72% of imidacloprid and 56% of acetamiprid. Results proved the efficiency of the method employed and it was also inferred that high concentration of biocarbon resulted in larger percentage of degradation. The applied method is cheaper, easy and accessible that can be used to minimize the pesticide residues in animal feed. Degradation using biochar proved significant degradation, eco-friendly and economic method to reduce toxicity of insecticides.

Keywords: insecticides, acetamiprid, imidacloprid, biochar, HPLC

Procedia PDF Downloads 124

Authors: Elif Yildiz, Gizem Gungor, Hatice Yilmaz, Duygu Gocmen

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Nowadays, consumer demand has been increasing for the healthy and functional food. In this context, some natural products rich in phenolic compounds are also added to cereal based food for health benefits. Natural phenolic compounds have many beneficial bioactivities such as anti-allergic, antiviral, anti-inflammatory and anti-mutagenic activities. It has been found that various plant species contain natural bioactive phytochemicals with antioxidant function. One of these plant species is mahaleb (Prunus mahaleb L). Mahaleb berries with dark blue or red colours have the highest antioxidant capacities among all common fruits and vegetables. The aim of this study was to determine the possibilities of improving the antioxidant properties of novel snack crackers by supplementing with mahaleb (Prunus mahaleb L) powder. For this purpose mahaleb powder were used to replace wheat flour in the snack cracker formulation at two different levels (5%, and 7.5% w/w). As a result, mahaleb supplementation caused an increase in total phenolic contents and antioxidant activities of crackers. It can be say that mahaleb powder can be used as an alternative functional and nutritional ingredient in bakery products.

Keywords: antioxidant activity, cracker, mahaleb (Prunus mahaleb L), phenolic contents

Procedia PDF Downloads 242

Authors: Dalila Hammiche, Lisa Klaai, Amar Boukerrou

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Following this trend, natural fiber reinforcements have been gaining importance in the composites sector. The effectiveness of natural fiber–reinforced PLA composite as an alternative material to substitute the non-renewable petroleum-based materials has been examined by researchers. In this study, we investigated the physicochemical, particle size and distribution, and thermal behavior of prickly pear seed flour (PPSF). Then, composites were manufactured with 20% in PPSF. Thermal, morphological, and mechanical properties have been studied, and water absorption tests as well. The characterization of this fiber has shown that cellulose is the majority constituent (30%), followed by hemicellulose (27%). To improve the fiber-matrix adhesion, the PPS was chemically treated with alkali treatment. The addition of PPSF decreases the thermal properties, and the study of the mechanical properties showed that the increase in the fiber content from 0 to 20% increased Young’s modulus. According to the results, the mechanical and thermal behaviors of composites are improved after fiber treatment. However, there is an increase in water absorption of composites compared to the PLA matrix. The moisture sensitivity of natural fiber composites limits their use in structural applications. Degradation of the fiber-matrix interface is likely to occur when the material is subjected to variable moisture conditions.

Keywords: biopolymer, composites, alcali treatment, mechanical properties

Procedia PDF Downloads 101

Authors: Jain Jyoti, Jain Shorab, Sinha Shishir

Abstract:

In the field of material engineering, composites are in great concern for their nonbiodegradability and their cost. In order to reduce its cost and weight, plant derived fibers witnessed miraculous triumph. Plant fibers can be of different types like seed fibers, blast fibers, leaf fibers, etc. Composites can be reinforced with exclusively one type of natural fiber or also can be combined with two or more different types of natural or synthetic fibers to boost up their specific properties. Among all natural fibers, wheat straw, bagasse, kenaf, pineapple leaf, banana, coir, ramie, flax, etc. pineapple leaf fibers have very good mechanical properties. Being hydrophilic in nature, pineapple leaf fibers have very less affinity towards all types of polymer matrixes like HDPE, LDPE, PET, epoxy, etc. Surface treatments like alkaline treatment in different concentrations were conducted to improve its adhesion and compatibility towards hydrophobic polymer matrix i.e. epoxy resin. Pineapple leaf fiber epoxy composites have been prepared using hand layup method. Effect of fiber loading and surface treatments have been studied for different mechanical properties i.e. tensile strength, flexural strength and impact properties of pineapple leaf fiber composites. Analysis of fiber morphology has also been studied using FTIR, XRD. Scanning electron microscopy has also been used to study and compare the morphology of untreated and treated fibers. Also, the fracture surface has been reviewed comparing the reported literature of other eminent researchers of this field.

Keywords: composite, mechanical, natural fiber, pineapple leaf fiber

Procedia PDF Downloads 234

Authors: Pennuel P. Togonave, Bartholomew S. Apis, Emma Kiup, Gure Tumae, Johannes Pakatul, Michael Webb

Abstract:

Interplanting food crops in coffee gardens has increased in recent years. The purpose of this study was to quantify the nutrient management implications of growing food crops within the coffee garden and to investigate the sustainability of this practice through field surveys in two accessible sites (Asaro and Bena) and two remote sites (Marawaka and Baira), in Eastern Highlands Province of Papua New Guinea. Coffee gardens were selected at each site and surveys were conducted to assess the status of intercropping in each of the smallholder coffee gardens. Food crops in the coffee gardens were sampled for nutrient analysis Survey results indicate intercropping as a common practice in coffee gardens and entailed mixed cropping of food crops in an irregular pattern and spacing. More than 40% of the farmers used 40-60% of their total coffee garden area for intercropping. In remote sites, more than 50% of the coffee garden areas closest to the house were intercropped with food crops compared to 40% of inaccessible sites. In both remote and accessible sites, the most common intercropped food crops were 90% banana (Musa spp) varieties and 50% sugarcane (Saccharum spp). Nutrient analysis of the by-products and residuals of some common intercrops shows the potential to replenish the coffee plant's deficient nutrients like Potassium, Magnesium, Phosphorus, Boron and Zinc. Intercropping of coffee gardens is increasing due to land pressure, marketing opportunities, food security and labor supply

Keywords: by-products, coffee, crops, intercropping, nutrients, soil

Procedia PDF Downloads 52

Authors: A. Morina, S. Ö. Muti, M. Öztürk

Abstract:

Celiac disease is a chronic intestinal disease observed in individuals with gluten intolerance. In this study, our aim was to create a protein matrix to mimic the functional properties of gluten. For this purpose, rennet casein and four emulsifying salts (disodium phosphate (DSP), tetrasodium pyrophosphate (TSPP), sodium acid pyrophosphate (SAPP), and sodium hexametaphosphate (SHMP)) were investigated in gluten-free bread manufacture. Compositional, textural, and visual properties of the gluten-free bread dough and gluten-free breads were investigated by a two–level factorial experimental design with two-star points (α = 1.414) and two replicates of the center point. Manufacturing gluten-free bread with rennet casein and SHMP significantly increased the bread volume (P < 0.0001, R² = 97.8). In general, utilization of rennet casein with DSP and SAPP increased bread hardness while no difference was observed in samples manufactured with TSPP and SHMP. Except for TSPP, bread color was improved by the utilization of rennet casein and DSP, SAPP, and SHMP combinations. In conclusion, it is possible to manufacture gluten-free bread with acceptable texture and color by rennet casein and SHMP.

Keywords: celiac disease, gluten-free bread, emulsified salts, rennet casein, rice flour

Procedia PDF Downloads 132

Authors: Nomthandazo Precious Sibiya, Thembisile Patience Mahlangu, Sudesh Rathilal

Abstract:

Heavy metal removal is critical in the wastewater treatment process due to its numerous harmful effects on human and aquatic life. There are several chemical and physical techniques for removing heavy metals from wastewater, including ion exchange, reverse osmosis, adsorption, electrodialysis, and ultrafiltration. However, adsorption technology has captivated researchers for years due to its low cost, high efficiency, and compatible with the environment. In this study, the adsorption effectiveness of three modified agro-waste materials was explored for the removal of lead from synthetic wastewater: banana peels (BP), orange peels (OP), and sugarcane bagasse (SB). The magnetite (Fe₃O₄) is incorporated with BP, OP, and SB at a ratio of 1:1 to create magnetic biosorbents. Characterization of biosorbents was carried out using and scanning electron microscopy (SEM) combined with energy-dispersive X-ray (EDX) to investigate surface morphology and elemental compositions, respectively. A series of batch experiments were carried out to investigate the effects of adsorbent mass, agitation time, and initial pH concentration on adsorption behaviour, as well as adsorption isotherms and kinetics. The removal efficiency of lead by the modified agro-waste materials proved to be superior to that of non-modified agro-waste materials. The proof of concept was achieved, and agro-waste materials can be paired with adsorption technology to effectively remove lead from aqueous media. The use of agricultural waste as biosorbents will aid in waste reduction and management.

Keywords: adsorption, isotherms, kinetics, agro waste, nanoparticles, batch

Procedia PDF Downloads 39

Authors: Lena Emamjomeh, Sohrab Imani

Abstract:

Nowadays, the use of encapsulation technology of pesticides causes an increase in the efficiency and controlled release of these substances. Controlled release by nanoencapsulated formulations allows the essential oil to be used more effectively over a given time interval, suitability to the mode of application and minimization of environmental damage. The essential oil from Eucalyptus globulus exhibited an average yield of 1.19% and presented 1,8-cineol (59.08%) as the major component. Nanoemulsion essential oil was carried out by the method of gum - maltodextrin using homogenization and morphology and size were determined by TEM. Several concentrations were prepared, and then third instar larvae of E.kuehniella were introduced into each treatment. Then, repellent activity was determined after 1, 3 and 24 h from commencement. This study reveals that at a concentration of 1.5 ppm, the nanoemulsion of E. globulus essential oil on the flour disc was shown here to possess more repellent activity (85%) than E.kuehniella compared to natural essential oil (5%) before formulation after 24h. The repellent activity varied with application method concentrations and exposure time. The results showed higher repellent rates in nanoemulsion than in essential oil due to controlled-release formulations allowing smaller quantities of essential oil to be used more effectively over a given time interval. Findings led to the conclusion that encapsulated technology of essential oils can enhance their control release and persistence under controlled conditions.

Keywords: nanoemulsion, eucalyptus globulus, ephestia kuehniella, TEM

Procedia PDF Downloads 10

Authors: Novia Dwi Prabandari, Diah Ayu Asmarani

Abstract:

Soluble fiber can accelerate the metabolism of cholesterol. Pectin and gum has been used in the form of substance additive for material stabilizer and emulsifier. Pectin supplementation in laying hens can decimate the cholesterol content in egg yolk and muscle. Therefore, this laying hens’ feed is regular feed chickens enriched with soluble fiber (Pectin, Xanthan gum, and Guar gum) to produce eggs and muscle with lower cholesterol than usual.The ingredients are mixed in the ratio of concentrate 45%, corn flour 25%, soybean meal 20%, and extract of soluble fiber 10%. Once all the ingredients are mixed and then evaporated with temperature < 80 °C. Then put in the grinding machine resulting in a circular shape with holes 2-3 mm in diameter, after it dried up the water content in the feed is less than 14%. Eggs from laying hen with soluble fiber fortification feed intake will have lower cholesterol levels in eggs than regular feed. So even with the cholesterol content in the muscle, it is because chicken feed fortified with soluble fiber will accelerate the metabolism of cholesterol and cause cholesterol deposits in the chicken less. The use of this kind of laying hens feed is produce eggs with high protein content can be consumed more for people who have hypercholesterolemia.

Keywords: pectin, xanthan gum, guar gum, laying hen, cholesterol

Procedia PDF Downloads 412

Authors: Supranee Wattanasin

Abstract:

The objectives of this research are to find and collect the knowledge in order to transmit the food wisdom of Salaya community. The research is qualitative tool to gather the data. Phase 1: Collect and analyze related literature review on food wisdom including documents about Salaya community to have a clear picture on Salaya community context. Phase 2: Conduct an action research, stage a people forum to exchange knowledge in food wisdom of Salaya community. Learning stage on cooking, types, and benefits of the food wisdom of Salaya community were also set up, as well as a people forum to find ways to transmit and add value to the food wisdom of Salaya community. The result shows that Salaya old market community was once a marketplace located by Mahasawat canal. The old market had become sluggish due to growing development of land transportation. This had affected the ways of food consumption. Residents in the community chose 3 menus that represent the community’s unique food: chicken green curry, desserts in syrup and Khanom Sai-Sai (steamed flour with coconut filling). The researcher had the local residents train the team on how to make these meals. It was found that people in the community transmit the wisdom to the next generation by teaching and telling from parents to children. ‘Learning through the back door’ is one of the learning methods that the community used and still does.

Keywords: transmission, food wisdom, Salaya, cooking

Procedia PDF Downloads 378