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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

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.

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).

Effects of administration of krill meal and synthetic astaxanthin during the finisher phase of the fattening cycle of rainbow trout on flesh pigmentation and quality traits were studied. The inclusion of krill meal increased the body weight and size and decreased the peri-visceral fat and visceral weight indices. The astaxanthin diet produced the highest accumulation of total carotenoids in the fillet compared to the krill meal diet: the difference was significant after 15 days of feeding (2.50 vs 2.10 mg/kg) till the end of the trial (5.00 vs 4.80 mg/kg). The same pattern was observed for astaxanthin concentration with the highest values in the fillets of fish fed the astaxanthin diet. Fillet lightness (L*) was not affected by trout diets whereas redness (a*) and yellowness (b*) were significantly higher in fish fed the astaxanthin diet until day 30 of the trial. Hue was not affected by feeding, whereas chroma was significantly higher in the fish fed astaxanthin throughout the trial except on day 45 of sampling. Trout fed the krill meal diet had a paler pink-red colour on the SalmoFan scale than those receiving the astaxanthin diet. No significant differences emerged in proximate composition and cholesterol content of trout in the two groups. The fatty acid profile of the fillets reflected the fatty acids of the diets administered to the trout: eicosapentaenoic, docosa-hexaenoic and docosapentaenoic acids and total n-3 polyunsaturated fatty acids were significantly higher in the fish fed the krill meal.

The underutilized leafy vegetables are a unique basis of pigments such as β-cyanins, β-xanthins, and betalains with radical scavenging capacity (RSC). They have abundant phytonutrients and antioxidant components, such as pigments, vitamins, phenolics, and flavonoids. Eight selected genotypes (four genotypes from each species) of underutilized leafy vegetables were evaluated for phytonutrients, pigments, vitamins, phenolics, flavonoids, and antioxidants in a randomized complete block design under ambient field conditions with three replicates. The studied traits showed a wide range of variations across eight genotypes of two species of leafy vegetables. The highest fat, β-xanthins, K, dietary fiber, Mg, β-cyanins, Mn, chlorophyll , Zn, TP, TF, betalains, chlorophyll content, and (RSC) (DPPH) and RSC (ABTS ) were obtained from accessions. Conversely, the highest protein, Cu, carbohydrates, Ca, and chlorophyll content were obtained from accessions. The highest dry matter, carotenoids, Fe, energy, and ash were obtained from and . The accession AT2 confirmed the highest vit. C and RSC (DPPH) and RSC (ABTS+); AT5 had the highest TP content; and AT12 had the highest TF content. accessions had high phytochemicals across the two species, such as phytopigments, vitamins, phenolics, antioxidants, and flavonoids, with considerable nutrients and protein. Hence, accessions can be used as high-yielding cultivars comprising ample antioxidants. The correlation study revealed that vitamin C, pigments, flavonoids, β-carotene, and phenolics demonstrated a strong RSC, and showed a substantial contribution to the antioxidant potential (AP) of . The investigation exposed that the accessions displayed a plentiful origin of nutritional values, phytochemicals, and AP with good quenching ability of reactive oxygen species (ROS) that provide enormous prospects for nourishing the mineral-, antioxidant-, and vitamin-threatened community.

Worldwide, Verbascum thapsus is used for the treatment of various ailments owing to the presence of bioactives of therapeutic potential. Current study was planned to extract bioactives from V thapsus roots using methanol and water as solvents under stimulated effect of ultrasonic waves and characterize them to evaluate their potential benefits. Proximate analysis explored the presence of significant contents of protein, fats, fiber, organic and inorganic minerals. Fourier transform infrared spectra and high-performance liquid chromatography chromatogram indicated the presence of different phytochemicals having antioxidant potential as evidenced by total phenolic contents, total flavonoids content and 2,2-diphenyl-1-picrylhydrazyl activity of both extracts. Both extracts displayed excellent antimicrobial potential against Staphylococcus aureus (S aureus) and Fusarium Solani (F solani). Aqueous and methanolic extracts exhibited higher inhibition of biofilm made by Bacillus subtilis (B subtilis) as 55.09 and 61.58%, respectively in comparison to biofilm of Escherichia coli (E coli) as 48.11 and 36.51%, respectively. Methanol extract exhibited anti-amylase activity (IC50 5.26 ± .31 μg/mL) with an inhibition rate of 68.11% whereas IC50 of aqueous extract was 6.59 ± .53 μg/mL with an inhibition rate of 63.53%. Inhibitory potential against α-glucosidase (IC50 3.70 ± .94 ppm) was demonstrated by methanol extract in comparison to aqueous extract (IC50 7.58 ± .15). The study concluded that V thapsus roots have significant medicinal potential due to the presence of variety of bioactive molecules and can be used in pharmaceutical preparations.

Beans ( spp.) are one of the most important legumes for their nutritional value and health benefits in many world regions. In addition to , there are four additional species that are cultivated in many regions of the world and are a source of food for human consumption: , , , and In this work, phenolic compounds, antioxidant activity, and anti-nutritional compounds of 18 bean accessions, corresponding to four different species of the genus , were analyzed. In addition, their physical characteristics, proximate composition, and amino acid content were determined in order to compare their phytochemical composition and nutritional value. The species closest to each other in terms of essential amino acid content were with and with Furthermore, there was a strong positive correlation between antioxidant activity and flavonoids, anthocyanins, and lectins with all the accessions collected. Significant differences in the content of phenolic compounds were found among the bean species studied. Therefore, in addition to , other species such as and have high biological and antioxidant potential that could be beneficial to human health when consumed as nutraceutical foods.