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Effect of storage temperatures and modified atmosphere packaging on sprouting and quality attributes of fresh peeled garlic cloves
(2023-11-30)
This study was conducted during 2021 and 2022 seasons to evaluate the influence of active modified atmosphere packaging (MAP) at levels of 3% O₂ + 5% CO₂, 3% O₂ + 10% CO₂, 3% O₂ + 15% CO₂, 3% O₂ + 97% N₂, and 5% N₂ + 95% O₂ as compared with passive MAP as a control on sprouting and rooting delay and maintaining quality attributes of fresh peeled garlic cloves during storage at 5 and 10°C and 90 - 95% relative humidity for 20 days. The results indicated that all active MAP treatments were effective in reducing weight ...
Aufsatz
Evaluating essential micronutrient content, sensory acceptability & economic viability of formulated sesame (Sesamum indicum), pearl millet (Pennisetum glaucum) & groundnut (Arachis hypogea) food blend
(2023-08-31)
Food blending involving legumes and cereals that has been widely explored, however, there is a paucity of evidence of the use of ‘neglected crops’ such as sesame oil seed in complementing cereals and legumes to alleviate micronutrient deficiency. A completely randomised design involving food blends as treatments and a cross-sectional survey for sensory acceptability of food blends evaluation was done. Proximate macro- and micro-nutrient composition of substrates and food blend mixes was done using the Association of ...
Aufsatz
The Impacts of Different Pea Protein Isolate Levels on Physiochemical, Textural, and Sensory evaluation of Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom
(2023-09-10)
The effects of different ratios of pea protein isolate (PPI) (5%, 10%, 15%, and 20% w/w) on ready-to-cook plant-based minced meatballs made from oyster mushrooms were investigated. Increasing the PPI ratio resulted in higher protein content, while values for lightness (L*), yellowness (b*), hardness, adhesiveness, and chewiness decreased compared to the control. Sensory evaluation indicated that all treatments received overall liking scores ranging from 6.50 to 7.23. The study demonstrated that incorporating 10% PPI ...
Aufsatz
Chemical analysis and consumer acceptance of oyster mushroom (Pleurotus ostreatus) rendang as a typical West Sumatra culinary innovation
(2023-08-29)
Rendang is one of the typical foods of the Minangkabau people in West Sumatra. The cooking process takes about 6-7 hours at a temperature of 80-90ºC, which decreases the nutritional level. This long process enables the perfect cooking of the meat. White oyster mushrooms can be used as a substitute for rendang meat because the vegetable protein contains lots of fibre, and the texture is similar to meat. Based on the results of the hedonic test on 72 respondents under and above 45 years old, the oyster mushroom rendang ...
Aufsatz
The potency of robusta coffee pulp as a vinegar product
(2023-11-30)
Coffee processing produces 40-50 % of by-products that can damage coffee plants and cause environmental pollution. The coffee pulp as waste can be used for producing acetic acid solution as a preservative and hand-washing agent to prevent infection. The fermentation process can affect the quality of the acetic acid solution. This study aims to analyse the effect of yeast types and time fermentation as well as to determine the characteristics of acetic acid solution from Robusta coffee pulp. The experiment consists ...
Aufsatz
Cricket powder (Acheta domesticus) as a lean pork meat replacer in cooked sausages
(2023-08-29)
The incorporation of insects in everyday foods is a developing area. Therefore, the aim of this study was to determine the optimal percent replacement (5.0, 7.5 or 10.0%) of lean pork meat with cricket power (CP) in cooked sausages. For this purpose, the quality and safety were evaluated through the following parameters: pH, moisture, water activity, TBA value, colour (L*, a*, b*), texture and sensory profile, microbiological status and microstructure during seven-day cold storage. The pH of cooked sausages with CP ...
Aufsatz
Enhancing crop-livestock systems: Unveiling the impact of leaf stripping on maize hybrid yield in Sundarbazar-Lamjung, Nepal
(2024-03-12)
In local maize agro-ecosystems in Nepal leaf stripping is, historically, practiced as a source of fodder for livestock. However, its effects on hybrid maize have not been studied. The aim of this study was to determine how defoliation below the cob affects the grain and fodder production of hybrid maize and what value the stripped leaves have as fodder for ruminants. Seven hybrid maize cultivars were evaluated for their response to leaf stripping in a randomized complete block design with three replications in ...
Aufsatz
Evaluating the role of climate smart agriculture towards sustainable livelihoods in Mutare district, Zimbabwe
(2022-02-15)
Increasing climate variability continues to threaten livelihoods in southern Africa where communities face the challenges of addressing context specific complexities associated with rain-fed agriculture. Zimbabwe is equally vulnerable but the country is going through a transformation in agriculture through the implementation of climate smart agriculture practices that endeavour to enhance adaptation, resilience and increase productivity. The study was undertaken in Mutare district, Zimbabwe with the aim of exploring ...
Aufsatz
Genotypic differences in body weight and physiological response of local and exotic turkeys challenged with Salmonella typhimurium
(2021-11-02)
To better understand susceptibility and/ or tolerance of locally adapted turkey to salmonellosis, we compared bodyweight, antibody titres and physiological traits based on genotype and sex of salmonella-infected turkeys. Three hundred poults from two genotypes (160 local and 140 exotic turkeys) were raised for twenty weeks. Bodyweight (BW), rectal temperature (RT), pulse rate (PR) and respiratory rate (RR) were measured weekly. Blood samples were collected from each turkey before and after inoculations at week 8 and ...
Aufsatz
The effect of transglutaminase on physicochemical, microstructural, and organoleptic properties of low fat karish cheese
(2022-04-15)
Karish cheese is considered to be one of the most traditional Egyptian cheeses. It is manufactured from low-fat milk. It can be a key part of a healthy diet, especially for the elderly and those suffering from obesity-related illnesses. Low-fat cheese such as karish cheese has the problem of crumbly texture characteristics, which is the main problem for cheesemakers. This research aimed to improve the texture of karish cheese using transglutaminase (TGase), and to study the effects on cheese physical, microstructural, ...