Effects of soaking and grinding conditions on anti-nutrient and nutrient contents of soy milk

Although soy milk is a very good source of nutrient with high biological value, the presence of anti-nutritional factors affects its nutrition quality and limits bioavailability of the nutrients. The effects of soaking duration and combination of soaking and grinding (hot or cold) on phytate, lipoxygenase, urease, trypsin inhibitor activity, protein solubility and other nutrient contents were investigated. Soaking alone at 55 and 60oC for different durations was found effective for the reduction of lipoxygense activity. Combination of soaking, blanching (80oC for 10 min) and hot grinding (100oC) significantly (P>0.05) reduced urease activity, more than 80% phytate activity and deactivated trypsin inhibitor, but did not affect protein solubility. Meanwhile, protein solubility (10–15%) was increased due to hot grinding. Soy milk extracted from soaking at 55 and 60oC for 2, 4 and 6 h with hot grinding provided higher protein content compared to cold grinding. Increase in soaking temperature from 55 to 60oC increased the extracted solid content having a potential fraction of lipid. Increasing soaking time from 4 to 6 h did not show any significant difference in terms of phytate inhibition, urease activity reduction, trypsin inhibition and protein solubility except lipoxygenase activity. The results suggested that soaking of soybean at 60oC for 6 h and hot grinding (100oC) with blanching at 80oC for 10 min is the best for reducing anti-nutrient and retaining nutrient activity for soy milk and other soy-based products

The Roles of Different Sugar Sources on the Quality of Nigella Enriched Tomato Ketchup

The study was concerned to evaluate the effect of table sugar, honey and zero-calorie sugar on the quality of nigella enriched tomato ketchup. Ketchup was prepared by mixing 5, 10 and 15% nigella paste with tomato pulp. The variations in taste, color and texture were analyzed based on the consumers’ acceptability and 5% nigella paste was appropriate for product development. Three different types of sugar source (table sugar/honey/zero-calorie sugar) were used to prepare nigella enriched tomato ketchup. Moisture content and total soluble solids (TSS) were significantly lower in the sample S2 (tomato ketchup prepared with honey) which was 64.00±1.75% and 18.00±1.8%, respectively. Sample S1 (tomato ketchup prepared with table sugar) contained higher moisture content (65.40±1.55%); though it's not significantly different with sample S3 (tomato ketchup prepared with zero-calorie sugar). Sample S3 contained significantly (p<0.05) higher amount of TSS (25±1.6%) than other samples. In case of color analysis, it was observed that L*, a* and b* value reduced for all samples when treated with sodium benzoate but not significantly different. Sensory analysis suggested that sample S1 was suitable for the processing of nigella enriched tomato ketchup

Antioxidant and Anti-Cytotoxicity Effect of Phenolic Extracts from <i>Psidium guajava</i> Linn. Leaves by Novel Assisted Extraction Techniques

Phytochemicals (PCs) are gaining popularity due to their antioxidant effects and potential protection against infection, cardiovascular disease, and cellular metabolic activity. These PCs must be retained as much as possible during extraction. This research focused on the extraction of PC from Psidium guajava Linn. leaves due to higher antioxidant potential. Solvent extraction (SE), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE) using distilled water (DW) or 60% (v/v) ethanol/water (ET) were used for the extraction of PC. ET shows higher total phenolic (TPC) and total flavonoid content (TFC) as well as higher antioxidant activity than DW. Phytochemical screening demonstrated that all of the screening showed positive results in all extraction methods, except glycoside. There were no significant differences (p > 0.05) in TPC and TFC during MAE/ET, SE/ET, and UAE/ET. Antioxidant analysis shows that MAE and SE resulted in high (p 50 = 16.67 µg/mL). HPLC and TLC analysis reveal the fingerprint of morin, which might function as an anticancer agent with other bioactives. Increasing the extract content increased the inhibitory activity of SW480 cells via MTT assay. In conclusion, MAE/ET is the most efficient among the extraction techniques in terms of anti-cytotoxicity effects

Optimization of extraction of phenolic compounds and antioxidants from passion fruit and rambutan seeds using response surface methodology

Passion fruit seed (PS) and rambutan seed (RS) contain sizable amounts of phenolic compounds (PCs) with bioactive compounds including antioxidant activity (AOA). The aim of this study was to optimize the extraction of PCs from PS and RS using response surface methodology (RSM). Preliminary results indicated that the solid to liquid (S-L) ratio of 1:40 (w/v) showed the highest yield (EY) for PS and RS, with values of 11.59 ± 0.08 and 14.55 ± 1.67 g/100 g samples, respectively. The S-L ratio of 1:30 (w/v) was selected as an economic logistic. The predicted response compared to experimental data for EY, EPC, DPPH, ABTS and FRAP of the extracts were 12.41 % (12.68 %), 715 (707), 85 (81), 539 (522) and 107 (160) mg GAE/100 g dry weight for RS and 13.68 % (14.41 %), 3141 (3235), 1327 (1434), 5793 (5564) and 1567 (1509) mg GAE/100 g dry weight for PS, respectively. The experimental data, including EY, EPC, and AOA, were fitted using a 2nd order polynomial equation. The statistical analysis revealed that ethanol concentration and extraction temperature significantly influenced PS (p < 0.001), whereas ethanol concentration primarily affected RS on the EY and EPC. The multiple regression analysis suggested that AOA of PS was significantly affected by linear, quadratic, and interaction of ethanol concentration, extraction time and temperature. Nonetheless, the AOA of RS was only affected by ethanol concentration. The best possible combinations for PS and RS were ethanol concentration 67 and 54 %, extraction temperature 94 and 63 °C, and extraction time 186 and 221 min, respectively, to obtain the maximum EY, extractable phenolic compounds (EPC) and AOA. The composite desirability values for the optimal conditions of PS and RS were 0.74 and 0.68, respectively. Optimal aqueous phenolic extracts from PS and RS could serve as sustainable food-grade ingredients and nutraceutical products

Optimization of microwave-assisted extraction of phenolic compounds and antioxidants from Careya sphaerica Roxb. flowers using response surface methodology

Careya sphaerica Roxb. flowers are good sources of phenolic compounds (PCs) with bioactive properties such as antioxidant activity. The objective of this study was to optimize the extraction parameters for microwave-assisted extraction (MAE) of PCs from C. sphaerica Roxb. flowers, utilizing response surface methodology (RSM) through a central composite design. The extraction of PCs was significantly (p < 0.05) impacted by process variables. The best possible combinations were microwave power (MP) 1000 W, solid to solvent (S-S) ratio 1:100 g: mL, ethanol concentration 40 % v/v, and extraction time 20 s to obtain the maximum extraction yield (EY), extractable phenolic compounds (EPC), DPPH and total flavonoid content (TFC). The maximum EY, EPC, DPPH, and TFC of 70.4 g, 33,504 mg GAE, 24,355 mg GAE and 13,115 mg CE, respectively were obtained per 100 g dry mass. The result suggests that MP and S-S ratio significantly (p < 0.05) affect the extraction of PCs and DPPH. All of the models applied to fit the responses were significant (p < 0.01) and suitable to represent the relationship between independent variables and responses. The study revealed the effectiveness of MAE using RSM for the extraction of PCs from C. sphaerica flowers

Therapeutic Potential of Selective Medicinal Plants and Their Phytoconstituents Focusing the Prevention and Cure of COVID-19

The spread of pandemic coronavirus disease-2019 has become a health emergency worldwide. Since the unprecedented outbreak, attention has been raised worldwide to develop and research for control options and treatments. Although several clinical trials are ongoing, no registered drugs or vaccines are available yet. As situation warrants for the exploration of a successful antiviral, there should be a search for the remedies in nature also. Medicinal plants and their metabolites have long been used as a treatment option for various life-threatening diseases with minimal or no side effects. Thus this review aims to summarize previous outcomes concerning the role of medicinal plants in treating several life-threatening diseases. Above all, this work intends to find the constituents of five selected medicinal plants and their possible working mechanisms in the management of COVID-19. Constituents of the presented medicinal plants possess excellent pharmacological properties, including significant antiviral and antimicrobial potential. Based on the traditional uses, pharmacological properties, and previous studies, these medicinal plants mentioned in this review can be considered as a possible therapeutic option for the management and treatment of COVID-19. However, further extensive researches and trials are suggested to discover specific effects and dosage for this pathogenic outbreak

Effect of Soymilk on the Nutritional, Textural and Sensory Quality of Pudding

Soy milk is an attractive alternative to cow&apos;s milk because of its high protein content, lower fat content and being free of cholesterol and lactose (milk sugar), which millions of lactose-intolerant people are incapable of digesting properly. Nowadays, plant-based food products are gaining more popularity due to several health benefits. Soybean saponins are phytosterols found in soybeans, leading to an increase in excretion and preventing absorption, resulting in body cholesterol depletion. This study aimed to develop pudding by incorporating soymilk and assed its quality. Soybean was soaked, blanched, ground, and filters to extract soy milk. The chemical composition of soymilk and cow milk was analyzed. Five formulae were developed for soy pudding using 0, 25, 50, 75,and 100% soymilk and named A, B, C, D, and E, respectively. Processed soy pudding was analyzed for nutritional, textural, and sensory quality. The moisture and protein content was higher in soymilk whereas ash, fat, and carbohydrate content were higher in cow milk. Pudding containing soy milk had a higher amount of protein than the control samples. The level of protein content for soy pudding was E&gt;D&gt;C&gt;B&gt;A. Sample A showed the lowest hardness compared with the others. Calcium, phosphorous, sodium, and zinc content decreased (p [J Bangladesh Agril Univ 2022; 20(3.000): 304-312

Quality evaluation and storage stability of mixed fruit leather prepared from mango, banana and papaya

This study aimed to elucidate the formulation and quality evaluation of fruit leather prepared from Mango, Banana and Papaya, and analyzes shelf life of developed samples at different storage conditions. Three samples of fruit leather (F1=50% mango pulp+20% banana pulp+19% papaya pulp, F2= 70% mango pulp+10% banana pulp+9% papaya pulp, F3=60% mango pulp+15% banana pulp+14% papaya pulp) were developed. The analysis of different composition such as moisture, ash, TSS (Total soluble solids), total sugar, acidity, crude fiber and ascorbic acid of all fresh fruit pulps and developed fruit leathers were taken place. The moisture, ash, and total sugar content of fruit leathers were in the range of 10.99 to 11.69%, 1.13-1.36%, and 54.08-55.38%, respectively. The fiber content ranged from 1.13 to 1.5% and sample F2 contained the highest amount (1.50%). The vitamin C content was highest in F2 (17.49 mg/ 100 g), while F3 gave the lowest (7mg/100g). The acidity of F3 was highest (0.21%), followed by F2 (0.16%) and F1 (0.12%). The sensory properties like color, texture, flavor and overall acceptability of mixed fruit leather of sample F2 (mango 70%, banana 10%, papaya 9%) was more acceptable than sample F1 and F3 which indicates mango rich leathers were much better than Papaya and banana rich leathers. The mixed fruit leathers were packed in sealed low-density and high-density polyethylene, and stored both at room temperature (25±1&#xb0;C) and refrigerated temperature (4±1&#xb0;C). Products were acceptable up to 4 months of storage and remained better in high-density polyethylene at room temperature than other conditions. [J Bangladesh Agril Univ 2022; 20(3.000): 323-332

Isolation and characterization of probiotic lactic acid bacteria from local yogurt and development of inulin-based synbiotic yogurt with the isolated bacteria

Synbiotic yogurts can offer several potential benefits due to the combination of yogurts probiotics, prebiotics, and the nutritional qualities of milk. Local yogurt variants might add to the variety of probiotic alternatives because they frequently have distinct microbial communities. Employing indigenous strains not only represents cultural preferences but also increases the probability of obtaining bacteria adapted to the surrounding environment. This study was intended to isolate and characterize potential lactic acid bacterial strains from local yogurt and assess the effectiveness of inulin on the physicochemical and microbiological properties during the fermentation of synbiotic yogurt. A total of eight strains were identified and isolated. Two chosen isolates were combined with inulin at 0, 0.5, 1, and 1.5 % concentrations to produce synbiotic yogurts. The physicochemical and microbiological properties were assessed during the fermentation process of synbiotic yogurts. The result showed that the isolated Lactobacillus spp. and Streptococcus spp. strains had probiotic characteristics and good growth. After the fermentation, the yogurt sample containing 1.5 % inulin had the highest count of Lactobacillus spp. (8.17 ± 0.01 log CFU/ml) and Streptococcus spp. (8.03 ± 0.03 log CFU/ml), highest optical density (2.931 ± 0.001), acidity (1.43 ± 0.03), and water-holding capacity (63.54 ± 0.51), and lowest syneresis (34.75 ± 0.48). The addition of inulin did not affect color during the fermentation of synbiotic yogurt. This study concluded that inulin could boost yogurt's stability when combined with local lactic acid bacteria strains

Design of an Improved Traditional Baking Oven and evaluation of Baking Performance

Small-scale baking ovens are built by the local workers and usually no scientific principles are followed to design and build of it. Modern scientific principles and procedures are followed to design and fabricate the baking ovens using low-cost materials. The major drawbacks of this type of traditional oven are: improper control of baking temperature; contamination of products with ashes during heating and excess cost for heating. This study aimed at modeling heat and mass transfer during baking, and evaluating the quality characteristics of bread and cake. The problems were identified by conducting a one-time cross-sectional survey, and the heat and mass transfer were modeled by designing and fabricating an improved oven. This model predicted the bread temperature and moisture content at 160, 170, 180, 190 and 200&#xb0;C oven temperatures. The result indicated that increasing the oven temperature from 160 to 200&#xb0;C increased the bread crust temperature from 101.58 to 158.69&#xb0;C. However, the temperature and weight of bread increased gradually with increasing baking time up to 18-20 min and then started declining until it reached equilibrium after 30 min. The weight loss of bread increased with increasing bread temperature. The model predicted fairly accurate bread temperature and weight loss. It predicted 20 to 132&#xb0;C against the observed 22 to 115&#xb0;C during baking at 200&#xb0;C oven temperature, 0 to 40% weight loss against 0 to 49% observed weight loss. The developed improved oven required 25% less time for baking bread and cake compared to the traditional one. Loaves of bread baked in the improved oven had 27.4% lower moisture content, 660 cm3 higher volume, and 408 g lower crumb firmness value compared to the conventional baking process. The improved baking oven is, therefore, more efficient than traditional baking ovens in terms of heat and mass transfer, baking time and product quality. [J Bangladesh Agril Univ 2023; 21(2.000): 203-213