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The effect of substituting maize ( ) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (T ) of flour blends increased from 57.50 to 71.95 °C, peak temperature (T ) from 74.94 to 76.74 °C and the end temperature (T ) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour.

The experiment was conducted at the University of Duhok's College of Agricultural Sciences. The study used a completely randomized design with four treatment groups, three repetitions, and ten fish per replication in twelve plastic tanks (70 L), each tank receiving proper continuous aeration and cleaning on a daily basis. Positive Control (T2) was higher significantly in each of the Weight Gain, Daily Weight Gain, Relative Growth Rate, Feed Efficiency Ratio, Protein Efficiency Ratio, Fat Efficiency Ratio, Hepatic Index, Kidney Index, Lymphocytes (10^9/dl), Monocytes (10^9/dl), and Granulocytes (10^9/dl). T3 with 25 gm germinated lentil /kg was higher significantly in Intestine Length- Weight Index and MCHC (%). T4 with 50 gm germinated lentil /kg increase significantly Intestine Length- Length Index, WBC (10^9/dl), PLT (10^ 9/L), Cholesterol mg/dl, and LDL mg/dl. Negative Control (T1) and 25 gm germinated lentil /kg (T3) were higher significantly in Feed Conversion Ratio, Triglyceride mg/dl, and HDL mg/dl. T2 and T3 increased significantly RBC (10^ 12/L). All treatments as compared to control enhances Ether extract (Oil) (%), Crude protein (%), Weight without viscera and Head, and Spleen Index.

Abstract Although Moringa is an important vegetable crop elsewhere, its nutritional and non-food uses are not widely known in Botswana community. This study was conducted to determine the chemical composition and mineral contents of leaves of Moringa oleifera trees grown in Gaborone, Botswana. The leaf samples were collected from Moringa trees grown in the backyards of six different households in Gaborone city. They were dried separately at 55 ºC for 24 h and then ground to obtain a powder for analysis. The data on the proximate composition of the Moringa samples were subjected to Analysis of Variance to determine statistical differences among the mean values. The overall mean values of moisture, fat, protein, ash, fiber and total available carbohydrates of the leaves were 6.93 ± 0.16, 7.78 ± 0.13, 27.1 ± 0.43, 7.34 ± 0.31, 9.1 ± 1 and 46.5 ± 3%, respectively. The Moringa leaves contained average values of 520 ± 96.0, 7.7 ± 1.3, 30.1 ± 15.5, 0.8 ± 0.1, 82.6 ± 6.4, 1.7 ± 0.2, 1.6 ± 0.2 and 0.02 ± 0.00 mg/100g of Calcium, Iron, Sodium, Zinc, Magnesium, Aluminum, Manganese and Chromium, respectively. Significant differences were observed for moisture, fat, protein and ash contents among the six Moringa samples. The results showed that the leaves are rich in nutrients, particularly with high amounts of protein and ash. This suggests that Moringa leaf could serve as an important protein and mineral supplement in the diet and can be consumed as a vegetable in Botswana. The difference in composition observed between the Moringa leaf samples suggests a possible genotypic difference between the Moringa trees used in this experiment. Thus, there is a need for further study to verify this. Graphical Abstract

Research background. This study fulfils a need for investigation of a quality profile of snail fillets. Edible snails are a famous food product consumed worldwide and treated as delicacy. Nutritional value, colour and textural properties, such as hardness, are critical factors that impact consumer acceptance of the product. Hardness of snail meat is affected by its native original microstructure. Experimental approach. Fresh snails of the farmed species Cornu aspersum maximum, wild and farmed Cornu aspersum aspersum and wild Helix lucorum were used in order to investigate the qualitative profile of snail meat. Proximate composition, hardness and colour measurements were conducted on fillets of all species. The histological structure of the fillets of Cornu aspersum maximum was examined. Results and conclusions. Quality parameters of snail fillets were studied. A novel method of hardness analysis was proposed where the cylindrical part of snail fillets from the mid-posterior region with specific geometry 6 mm diameter and 6 mm height was used. The suitability of the mid-posterior region was enhanced by the uniform structure confirmed by the histological analysis. Helix lucorum snail fillet had the highest energy content and the highest hardness but the lowest carbohydrate content. The species Cornu aspersum maximum was evaluated with the highest values of a* (redness), b* (yellowness) and C* (chroma) compared to other species. Parameter L* (lightness) of wild snail fillets was lower than of the farmed ones due to age, diet, farming or environmental conditions, but it could also be related to snail carbohydrate content. Novelty and scientific contribution. This study yielded notable results on qualitative characteristics of snail fillets as food and important information is given on its meat properties. Furthermore, a novel methodology of hardness is provided in order to minimize natural, breeding and environmental influences. Finally, the research outcomes could lead to proper handling methods for further fabrication of snail meat.

BACKGROUND AND OBJECTIVE: Iron, an essential micronutrient, significantly contributes to growth, immune health, and cognitive development in human health. Inadequate dietary iron intake leads to iron deficiency anemia, affecting nearly 1.6 billion people, especially pregnant women and preschool children. Biofortification and fortification of iron in wheat is an acceptable and cost-effective strategy to alleviate iron deficiencies. This study aims to address iron deficiencies through the strategy of fortification and biofortification of wheat varieties. The study places specific emphasis on the proximate composition and iron/mineral content of different wheat varieties. To achieve these objectives, different spectrometric methods were employed to analyze the wheat samples.METHODS: Proximate and mineral quantification were carried out following standard Association of Official Analytical Chemists methods using ultraviolet-visible spectrophotometry, atomic absorption spectrometry, inductive coupled plasma-mass spectroscopy, and prediction was carried out using near-infrared spectra combined with chemometrics.FINDINGS: The samples had moisture content (1.1 - 4.5 percent), protein (18.0 - 22.6 percent), fat (0.3 - 0.6 percent), gluten (6.3 - 10.3 percent), fiber (0.3 - 1.4 percent), alcoholic acidity (0.04 - 0.08 percent), ash (0.9 - 1.7 percent), and carbohydrate (71.1 - 75.2 percent). Iron was determined and compared by spectrophotometric methods. Iron concentration ranged from (0.7 to 6.3 milligrams/100 grams) in ultraviolet-visible analysis, (0.7 to 6.74 milligrams/100 grams) in atomic absorption spectrometry, and (0.81 to 6.8 milligrams/100 grams) in inductive coupled plasma-mass spectroscopy. The obtained results were compared with the standard \"Food Composition and Food Safety Standard Authority of India\" and predicted using near-infrared spectra combined with chemometrics.CONCLUSION: The work aims to investigate the nutritional content of various wheat varieties, particularly focusing on iron content, which could potentially have implications for improving dietary strategies and addressing nutritional deficiencies. The biofortified varieties (HI-8663 and HI-1605) were found to have high iron content when compared to normal wheat. The acquired results bridge the intricate relationship between plant-based diets, micronutrient deficiencies, providing valuable insights into combating iron deficiencies in public health with the potential achievement of improved nutritional understanding, optimized wheat selection, advanced analytical techniques, education, awareness, and iron deficiency mitigation.

Background: The tuna industry is one of the most essential sectors in global food production. Nevertheless, commercial meat known as \"tuna loin\" holds the utmost significance in producing and marketing its various products. Regrettably, fractions like tail and head meat have been overlooked and wasted due to their comparatively lower commercial value. Despite possessing notable technological value, this meat is typically reutilized into animal feed through flour production, missing the chance to create alternative high-value food products. Objective: This study aimed to develop and evaluate the sausages produced with the underutilized cuts of tuna (tail and head meat). Methods: The tuna utilized were Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Three (3) different types of sausages were formulated using 100% of Big-eye (BE), 100% of Skip-jack (SJ) tuna meat, and 100% of beef/pork meat (Control). The sausage pH changes during storage at 4 ± 1oC were analyzed and compared with the control. Proximal, microbiological, and sensory characteristics were evaluated. Results: The pH of sausages showed that the values tended to decrease in control, while this value increased in two types of tuna. The formulated tuna sausages yielded 72% moisture, 18% protein, 4.1% lipid, 0.4% ash, 0.4 % fiber, and 4.5% carbohydrates. Sensory attributes showed excellent acceptance regarding color, smell, flavor, and texture. Overall acceptability was qualified as \"liked,\" and the acceptability index ranged from 76% to 86%. During the refrigeration storage, the microbiological analyses indicated that the total coliform count was < 3 CFU/g. Escherichia coli, Staphylococcus aureus, and mesophilic aerobic bacteria in tuna sausage showed absence during 24 days of storage. Conclusion: Using tuna tail and head meat enabled the development of gel-type emulsified products (sausages) that exhibited good nutritional, sensory, and microbiological quality.

Shô basi is a traditional Sahelian couscous‐like product obtained essentially by dehulling and milling white cowpeas, granulating the moistened resulting flour, steaming, and sun‐drying the obtained granules. To comply with market demand and ensure continuous production year‐round, processors are simplifying and shortening the dehulling step. From full wet dehulling, they moved to partial dry elimination of cowpea hulls. Such a practice could have an impact on the comprehensive quality of shô basi. Therefore, this study evaluated the effect of the unit operations on physico‐chemical and sensory traits of cowpea during shô basi production. Six productions of couscous including full dehulling (FD) or partial dehulling (PD) methods were carried out. Production yield, color, proximate composition, phenolic compounds, degree of disintegration, and swelling were determined. Thereafter, the sensory traits of both shô basi were assessed. Although FD induced a higher dry matter loss than partial dehulling, the overall yield of shô basi production was not affected (p < 0.05) by the method of dehulling implemented. The intermediate and end products from FD showed brighter cream color than those from PD. Irrespective of processing method, cowpea processing into shô basi affected significantly (p < 0.05) protein, fiber, and polyphenol contents. In comparison with PD method, shô basi from FD variant had the lowest fat, mineral, and fiber contents. However, sensory traits of high quality of shô basi were preferentially associated to shô basi from FD method. Thus, this dehulling method should be promoted among consumers and thereby led to increased profitability of shô basi production and trading.

In the present study, an attempt has been done to explore the phytochemicals and proximate compositions from an edible plant Rumex vesicarius, which is found in the wild habitats in United Arab Emirates. Extracts were prepared from the dried powder of the areal parts of the plant using methanol as solvent in Soxhlet. The extract was tested for phytochemicals and also studied for the proximate composition. The antioxidant power of the extract was determined by using four different assays (ABTS, DPPH, superoxide anion and hydroxyl radical scavenging activity). The results revealed that the extracts contain phytochemicals, which can be used as effective radical scavengers. The antioxidant activities were highly significant in the extract, which shows that this plant has high potential to be used in traditional and alternative medical systems. The present information would be of helpful for the future isolation and pharmacologically active compound identification from this plant.

Proximate composition (moisture, protein, lipid and ash content) and nutritional value (fatty acid, amino acid and mineral profile) of three macroalgae ( , and ) were studied. Chemical composition was significantly ( < 0.001) different among the three seaweeds. In this regard, the presented the highest fat content (6.54% of dry matter); whereas, showed the highest protein level (12.99% dry matter). Regarding fatty acid content, the polyunsaturated fatty acids (PUFAs) were the most abundant followed by saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs). On the other hand, the three seaweeds are a rich source of K (from 3781.35 to 9316.28 mg/100 g), Mn (from 8.28 to 1.96 mg/100 g), Na (from 1836.82 to 4575.71 mg/100 g) and Ca (from 984.73 to 1160.27 mg/100 g). Finally, the most abundant amino acid was glutamic acid (1874.47-1504.53 mg/100 dry matter), followed by aspartic acid (1677.01-800.84 mg/100 g dry matter) and alanine (985.40-655.73 mg/100 g dry matter).

Northeast India has various water bodies including the tributaries of the Brahmaputra and Barak river systems, wetlands, lakesand beels. These water bodies support the diversity of many fish species. Seasonal changes in the number of fish species inthe SIS category were also observed and they are most abundant during the winter and least abundant during the monsoonseason. Many researchers collected fish data from Assam's rivers and wetlands, particularly small indigenous species (SIS).Small Indigenous Species (SIS) of fish are a vital and conveniently accessible source of rare protein, vitamins, and minerals intraditional diets. The present study aimed to review Assam's small indigenous fish species and their nutritional worth. Thesources of the review article were Google Scholar, Web of Science, ScienceDirect, and PubMed for SIS nutrition composition,fish nutritional profile, and fish proximate composition. Northeast India’s rural inhabitants get their sustenance from fish SIS. TheSIS of Northeast India fish species contain proteins, lipids, vitamins, minerals, and vital macro- and micronutrients. The proteincontent of SIS range from 12.49% to 18.30% (12.49–18.30g/100 g), lipid content from 0.7% to 19.63% (0.7–19.63g/100 g),moisture content from 65.88% to 82.8% (65.88–82.8g/100 g), and ash level from 2% to 6.8% (2–6.8g/100 g). This review suggests SIS has adequate nutritional benefits because it is an excellent source of proteins, lipids, vitamins, minerals, and omega-3 fatty acids necessary for optimal health. Northeast India’s impoverished region might achieve their nutritional demands by eating more SIS of fish.