EUREKA: Life Sciences
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The influence of rice protein concentrate on the technological process of wheat bread production
Full text linkBakery products from wheat flour are low in protein and it is inferior and also absorbed at a low level. To solve this problem sources of complete proteins may be introduced into the formulation of bakery products. But animal proteins can be allergens. An alternative can be concentrates, hydrolysates and isolates of proteins of vegeTable origin, particularly, obtained from rice. Microbiological, biochemical and conformational changes in dough and bread from wheat flour were influenced by adding rice protein concentrate. Gas-forming capacity of the dough with rice protein concentrate decreased by 8.3–20.8 % compared to the control sample where there was increase of the dosage. Gas formation occurred less intensively in the dough with rice protein concentrate, because fermentation was delayed due to a decrease in the availability of nutrients. The first peak on the gas formation graph in case of the dough with the addition of 4–8 % rice protein concentrate was seen after 65 minutes, in the control sample it was after 60 minutes. When adding 16 % of the additive, the first peak of gas formation was not clearly defined. The second peak of gas formation for control sample was observed after 150 min and for samples with rice protein concentrate a bit later and it was not clearly defined. Infrared spectra showed that relative reflection coefficient of samples with rice protein concentrate was lower both for dough after kneading and after fermentation. The addition of 4 and 8 % rice protein concentrate did not affect the amount of formed sugars, and the addition of 16 % reduced this indicator by 1.6 %. The amount of fermented sugars decreased by 3.0–7.8 %. So, changes during the technological process of bread-making can be followed due to the obtained results for obtaining bread with high protein conten
Pollution status and pollution source identification in the groundwater of Yar-Dalla in Wudil, Kano, Nigeria
Full text linkThe recent increase in population growth and industrialization has resulted in higher pollution loads in the environment including the groundwater, which is a vital freshwater resource. Water Quality Index (WQI) was used to assess the water quality of the study area, while multivariate statistical techniques, including Principal Component Analysis (PCA) and Cluster Analysis (CA), were used to identify possible sources of the pollutants. The results of the descriptive statistics show that pH, Chloride, Alkalinity, Nitrate, and Cu are within the WHO standard for drinking water in all the water samples, while Cl-, Cd, Cr, and Pb exceeded the allowable standard in 20 %, 30 %, 10 %, and 40 % respectively of the water samples. CA group sample locations into three distinct clusters: C1 (A, B, E, G, F, and H), C2 (C, J, and I), and C3 (D). C1 has the highest anthropogenic influence followed by C2, while C3 has the least. WQI shows that C1 is in the extremely poor class (WQI>100), C2 is in the poor class (51<WQI<75), and C3 is in the good class (26<WQI<50). The PCA yielded 3 components which explained 72.98 % of the total variance in the data set. The first Component accounts for 38.85 %. Component 2 accounts for 19.76 % of the total variance while Component 3 accounts for 14.37 % of the total variance. The groundwater of the area is mainly impacted by anthropogenic factors such as agricultural activities, domestic waste, and vehicular/traffic inpu
Priming seeds with potassium nitrate is associated with modulation of seed germination and seedling growth ecology of cucumis metuliferus
Full text linkThe horned melon (Cucumis metuliferus) is mostly grown in tropical and subtropical countries, where it thrives on deep to shallow, well-drained soils. Seed dormancy, which causes poor and delayed germination, has remained a problem for farmers in several African countries, including Zimbabwe, who have begun producing horned melon. Midlands State University conducted a laboratory experiment to evaluate the effects of potassium nitrate on seed germination and early seedling growth of horned melon. The experiment was set up in a Completely Random Design (CRD) with seven different potassium nitrate (KNO3) concentrations (0 %, 0.5 %, 1.0 %, 1.5 %, 2.0 %, 2.5 %, and 3.0 %), each duplicated three times. The data was analyzed using a one-way Analysis of Variance (ANOVA) in Genstat 18th edition. The characteristics of germination and early seedling development were assessed. All germination and early seedling development characteristics were significantly affected by potassium nitrate. Germination %, mean germination rate, germination index, mean daily germination percent, synchronization of germination, peak value for germination, and germination value all had a significant influence. Potassium nitrate had a significant influence on mean germination time and time to 50 % germination, with the lowest values obtained on seeds primed with 3 % KNO3. There was a significant difference in seedling height, root length, seedling length, fresh biomass, and dry weight between seeds primed with 2.5 % KNO3 and seeds not primed with 2.5 % KNO3. Farmers are advised to use 2.5 % KNO3 concentration for seed priming for optimal germination and early plant development of horned melo
Production and characterization of pyocyanin pigment from Pseudomonas aeruginosa
Full text linkPyocyanin, a blue-green phenazine pigment, is produced by various strains of Pseudomonas aeruginosa and has demonstrated diverse applications in medicine, agriculture, environmental protection, and nanotechnology. This study aimed to isolate and purify pyocyanin pigment from Pseudomonas aeruginosa cultures grown in different media, including succinate, glucose, King’s B, and Muller-Hinton broth. The chloroform extraction method was employed to extract the pigment, resulting in the separation of two layers, with the pyocyanin-enriched pigment residing in the lower blue layer containing chloroform. Subsequently, the pigment was subjected to further purification using column chromatography on a silica gel column, employing chloroform as the elution solvent. The purified pyocyanin was verified by thin-layer chromatography (TLC), ensuring its integrity and purity. The UV-Vis spectrophotometer was then employed to characterize the purified pigments, providing valuable insights into their spectral properties. The results indicate successful isolation and purification of pyocyanin pigment from Pseudomonas aeruginosa cultures in various media, demonstrating the versatility of the extraction method used. The characterization through UV-Vis spectrophotometry confirms the purity of the obtained pigment, validating its potential applicability in a wide range of fields, including medicine, agriculture, environmental management, and nanotechnology for the synthesis of silver nanoparticles.
This research contributes to a better understanding of pyocyanin production in Pseudomonas aeruginosa and offers valuable insights into its potential applications, thereby opening new avenues for further exploration and exploitation of this valuable pigment in various industrial and scientific domain
Two native andrenid bee pollinators face severe population declines in the semi-arid environments of Northwest India
Full text linkPollinator declines at the global level are the major concern of ecologists. Two ground nesting native andrenid bee species are important part of the pollination services of Northwest India. These include, Andrena savignyi Spinola an important wild pollinator of some major oilseed crops of the family Brassicaseae, and Andrena leaena Cameron an important wild pollinator of some spices crops of the family Umbelliferae, and vegetable crops of the families Brassicaceae, Apiaceae and Leguminoseae. Their importance in the agroecosystems of Northwest India notwithstanding, the actual status of their populations in such habitats is not known. The purpose of this study is to explore the latter aspect of these bees in Northwest India. A survey was conducted on the abundances of two andrenid species foraging on their respective host plants from 1990 to 2015 at an interval of 5 years. I counted the number of foraging bees of the two species on two crops viz. Andrena savignyi on a winter-flowering crop, raya (Brassica juncea) and Andrena leaena on a summer-flowering crop, carrot (Daucus carota). In 25 years, the foraging populations of Andrena savignyi declined from 4.16±0.168 bees/m2 in 1990 to 1.2±0.09 bees/m2 in 2015 and of Andrena leaena from 5.24±0.156 bees/m2 in 1990 to 1.4±0.11 bees/m2 in 2015. This decline in the numbers of foraging bees seemed to be caused by the habitat loss and poisoning of these bees due to the excessive and indiscriminate use of weedicides in the wheat and rice crops grown in this region. Viewing the importance of these bees in the pollination of crops, it is suggested that, habitat of these bees be conserved and, if at all necessary, weedicides safe to the soil nesting bees be use
Dietary assessment and nutrition pattern of maternal with gestation diabetes at Misurata Medical Centre
Full text linkBackground: The gestational diabetes mellitus (GDM) is yet another pregnancy complication for a pregnant woman, GDM happens when the body fails to produce enough insulin to regulate the sugar in blood. A healthy dietary regimen and eating behavior regarding GDM is a necessarily to ensure the health and development of pregnancy stages. Objectives: This study was conducted to assess nutrition patterns of gestation diabetes, also to correlate fasting blood glucose and HbA1c with anthropometric parameters, lifestyle and dietary pattern of maternal with GDM at Misurata. Materials and methods: Hospital-based cross section study was performed on 150 participants, whose selected randomly from Misurata Medical Centre (MMC). The data were collected thoroughly structured questionnaire and patient file. Result: The majority of participants (68 %) were fall with age group 20–35 years, greater of maternal at third trimester (55 %), maternal (22 %) had delivered babies with birth weight than 4 kg. Greater maternal (75 %) had family history with diabetes mellitus, whose diagnosed with polycystic ovary syndrome (19 %) and obesity (72 %) obese. The results revealed that majority of participant (84 %) hadn’t therapeutic diet. Highest rates of participants (57 %, 83 %, 80 %) had consumed high glycemic, fast and fatty food. Majority of participants (78 %) had elevated fasting blood glucose (≥120 mg/dl). Greater participants (92 %) had elevated HbA1c (≥6.5 %). Highly significant correlation (P≤0.01) of HbA1c and FBS with multi-pregnancies, age, birth weight and multiparty. Whereas, a significant correlation (P≤0.05) between weight birth, age, multi-pregnancy and abortion. Conclusion: the nutrition risks factors associated GDM will threatening health pregnancy unless the maternal committed with therapeutic diet pla
Structural and mechanical properties of Turkish delight production using fruit and vegetable paste
Full text linkThe purpose of the study is to determine the structural and mechanical properties of Turkish delight based on the fruit and vegetable paste made from pumpkin, quince and apples, made according to the developed technology. The developed method of production of Turkish delight with fruit and vegetable paste allows to achieve a double effect of the introduction of technology, namely to increase the content of functional ingredients in Turkish delight, as well as to achieve a technological one. Which consists in improved structural and mechanical properties of the locum mass and the finished product, and also allows to achieve original sensory characteristics without the use of dyes and flavorings. The significant content of pectin substances (4.31 % per 100 g) in the fruit and vegetable paste made it possible to achieve a reduction in the recipe content of starch in the technology of Turkish delight. This was confirmed by determining the structural and mechanical properties of the mass and the finished product. Thus, the rational content of starch is set at the level of 80 % of its prescription amount. According to the nature of the curves of the dependence of viscosity on the shear rate and the presence of the ultimate shear stress, locum mass belongs to non-ideally plastic solids. The viscosity index of the locum mass sample with paste and reduced starch content by 20 % has a value similar to the control. Also positive is the shortening of the process of cooking the locum mass in a vacuum-evaporator by 15...20 minutes due to its higher initial dry matter content compared to the control sample. The determination by an expert group of scientists of the indicators of quality in terms of structure and appearance according to a five-point rating showed that the obtained Turkish delight with paste has better indicators. The developed Turkish delight technology can be recommended for healthy nutritio
Sugar in the hospitality industry
Full text linkThis study is designed to reveal the role of sugar in the hospitality industry. The purpose of the study is to analyze the range of sugar used in restaurant technologies and develop recommendations for its expansion and application, the creation of a gastronomic brand based on sugar. The subject of the study was the fruits of wild plants: viburnum (Viburnum opulus), sea buckthorn (Hippophae rhamnoides L.), elderberry (Sambucus nigra), mountain ash (Sorbus aucuparia) and fortified sugar. It is proposed to enrich sugar with a derivative product of processing wild fruits by the method of osmotic dehydration (sugar solution). It is expedient to use this technology in craft industries. An analytical review of literary sources was carried out, on the basis of which directions for the use of various types of sugar in restaurant technologies were formulated. It has been established that the high cost of imported sugars contributes to an increase in the cost of products with their use. The methodological basis for creating a gastronomic brand was the improvement of approaches to the cultural branding of Ukraine in the international arena by planning the development of "gastronomic tourism" not only as a tourist attraction, but also as a tool for implementing the strategy of public diplomacy. The gastronomic brand "Noble Sugar" was developed on the basis of local raw materials. Directions for the use of fortified sugar in the production of many foods and drinks have been developed, which can be attributed to gastronomic innovations. The presented products are unique and have no analogues in the hospitality industr
Dietary supplement using cockroach meal: impact on growth indices and biochemical responses in hybrid catfish
Full text linkGlobally the need to substitute fishmeal with other animal protein sources in the fish diet has gained more attention; which is occasioned by the increasing cost of fish. A 12-week trial was conducted to ascertain the growth indices and biochemical response of hybrid catfish (Clarias gariepinus(♀) and Heterobranchus bidorsalis (♂)) fed cockroach meal supplement. A total of 800 hybrid catfish were randomly distributed into four dietary treatments (Diet A- control feed), Diet B (50 % cockroach and 50 % fishmeal), Diet C (100 % cockroach meal) and Diet D (100 % fishmeal). Each treatment was replicated with 35 fish per experimental pond in a completely randomized design. Progressive weight gain was determined bi-weekly. At the end of the study period, fishes were randomly sacrificed for proximate compositions and plasma biochemical analyses (glucose, triglyceride, cholesterol, total protein, albumin) using standard protocols. The study revealed that growth parameters (Weight gain, Average weight gain, Protein efficiency ratio, Feed Conversion rate, Specific growth rate and Survival rate (SR) were influenced by the dietary treatments (p>0.05). The highest weight gain was recorded in Diet 1 (8847.73±292.65 g) > Diet 2 (7816.33±121.71 g)>Diet 3 (7811.67±566.08 g) >Diet 4 (7022.00±44.193 g). Similarly, the best feed conversion ratio was found in fish fed Diet A (10.12±0.01),>Diet B, C and D had the same values of 0.11 g respectively. There was no significant (p>0.05) difference in plasma biochemical indicators measured when compared to the control (Diet A). Thus, indicating that all the fish were healthy and had normal physiological activities. Cockroach meal can therefore, be used as a feed supplement without having any adverse effect on the growth and well-being of hybrid catfish fingerling
Development of the recipe of pasta with pumpkin flour
Full text linkThe object of research is the production technology of pasta with pumpkin flour. The problem of enriching pasta with pumpkin flour was solved.
In the studies, different replacement of semi-grain with pumpkin flour was studied according to the following scheme: 0%, 2.5%, 5.0%, 7.5%, 10.0%, 12.5%, 15.0%. The formation of boiling coefficients, consumer smell and taste, the level of pumpkin smell and taste, and the sweet taste of pasta were studied. As a result of the conducted research, it was established that the use of pumpkin flour had the greatest effect on the sensory indicators of the quality of pasta. The coefficient of boiling by mass and volume did not change reliably. It was established that the smell and taste of pumpkin in pasta was absent only when 2.5% of pumpkin flour was added. The use of 5.0–7.5% pumpkin flour did not change the sensory evaluation of pasta in comparison with the control variant. The sweet taste of pasta was absent when 2.5–5.0% pumpkin flour was added. It has been proven that pumpkin flour is characterized by specific sensory indicators. It is obvious that adding it to pasta will affect their organoleptic indicators. At the same time, the greater the amount of pumpkin flour in the pasta recipe, the higher the level of manifestation of the smell and taste of pumpkin. In pasta technology, it is optimal to add 5.0–7.5% pumpkin flour.
A distinctive feature of the obtained research results is that it is optimal to add 5.0–7.5% of pumpkin flour in pasta technology. With this amount of pumpkin flour, the smell and taste of pasta is 8.2–8.9 points, the boiling factor by mass is 2.20–2.21, and by volume – 1.71–1.81.
The developed recommendations can be used by enterprises with low productivity during the production of pasta product