Abstract: The Quick Easy Cheap Effective Rugged and Safe (QuEChERS) multiresidue method has been validated for the extraction of 82 pesticides belonging to various chemical classes from grapes and pomegranate (commodities with high sugar and low lipid contents). A mixture of 82 pesticides amenable to gas chromatography (GC) was quantitatively recovered from spiked grapes and pomegranate and determined using gas chromatography-tandem mass spectrometry (GC-MS/MS). The method employed involved initial extraction in a water/ethyl acetate system, an extraction/partitioning step after the addition of salt, and a cleanup step utilizing dispersive solid-phase extraction (d-SPE); this combination ensured that it was a rapid, simple and cost-effective procedure. The method setup is streamlined with the new software approach of Compound Based Scanning (CBS). The matrix-matched calibration results have demonstrated good reproducibility, robustness and linearity. The spiking levels for the recovery experiments were 0.005, 0.01 and 0.1 mg kg^-1 for GC-MS/MS analyses. Adequate pesticide quantification and identity confirmation were attained, even at the lowest concentration levels, considering the high signal-to-noise ratios, the very good accuracies and precisions, as well as the good matches between the observed ion ratios. Mean recoveries mostly ranged between 70 and 110 % (91% on average), and RSD were generally below 12% (7.3% on average). The use of analyte protectants during GC analysis was demonstrated to provide a good alternative to the use of matrix-matched standards to minimize matrix-effect-related errors. For all compounds LODs were 0.001 to 0.005 mgkg^-1 and LOQs were 0.005 to 0.020 mgkg^-1. Correlation coefficients of the calibration curves were >0.991. Based on these results, the methodology has been proven to be highly efficient and robust and thus suitable for monitoring the Maximum Residual Limit (MRL) compliance of a wide range of commodity/pesticide combinations.

Abstract: In this paper an original solution of a small capacity infrared dryer for home use for drying biological material is given. The dryer is transportable, with small dimensions and is characterized by a cylindrically shaped drying chamber. An infrared heater is placed in the center of the dryer. Five vertical cylinders with perforated walls for placing material in the drying process are positioned around the heater. Due to the construction of the mechanical transporter in the drying process the cylinders rotate around their vertical axis, thus leading to more uniform heating of the material volume and a stage radiation regime. The dryer dimensions are: maximal width 320 mm and height 450 mm. The dryer capacity of moist material is around 2, 5 kg. In the paper has defined the mathematical models for analysis of the influence of the material types, shape and dimensions of the surface undergoing on the drying process. Based on analytical equation, defined of the mathematical models, and drying kinetics were defined based on experimental results drying process of apples in infrared and convective dryer small capacity, gives the graphical dependence and corresponding analysis.

Abstract: Legumes have interesting nutritional properties and their inclusion in diet is encouraged; their incorporation into bakery products could be a good method for increasing consumption. In this study, the influence of the partial replacement of wheat flour by lupine flour on the quality characteristics of butter cake was analyzed. In the present study, three different concentrations (5, 10 and 15 % as a substitution of wheat flour) of lupine flour were used. Lupine flour showed higher levels of moisture, crude protein, ash, crude fat and dietary fiber than the wheat flour. The lupine flour showed higher levels of phenolic and flavonoids than the wheat flour. Conversely, wheat flour showed higher levels of total flavonols. Results clearly indicate that lupine flour exhibited higher antioxidant activity with DPPH and ABTS than the wheat flour. Essential amino acids (lysine, threonine, isoleucine, phenylalanine and tryptophane) in lupine flour were higher than those in wheat flour except methionine content which was higher in wheat flour (1.7 g/kg). A sensory acceptability of the cake is satisfactory up to 10 % concentration of lupine flour given. Even though deterioration in the structural formation in the batter system after the addition of lupine flour were detected that the blends have relatively good structure due to dominance of wheat to bake acceptable, protein enriched consumable cake. Finally, lupine flour up to 10% can be used successfully in bakery products. This could be utilized for the development of composite blends from locally produced lupine at small scale industry level as value-add products.

Abstract: Grain amaranthus in its ordinary state may be modified by germination to perform extraordinary role as emulsifier for our fast- growing food industry with a concomitant increase in food production to satisfy the ever-increasing population of the world with its associated food insecurity. Hence, this study aimed at determining the optimum germination temperature for the maximum improvement of the functional properties of grain amaranthus with the view of using this as an emulsifier in food processing. The dry grains were germinated at 30^oC, 32^oC, 34^oC, 36^oC, 38^oC, 40^oC and designated as T30, T32, T34, T36, T38, T40 respectively and T00 for the negative control. The water and oil absorption capacities (WAC and OAC) were determined by centrifuging the samples in water and then groundnut oil . The emulsifying capacity (EC) and emulsion stability (ES) were determined by homogenizing the samples in groundnut oil and later centrifuging. Result was expressed as mean and Analysis of Variance and Least Significant Difference were was used for comparison. The WAC increased from 107.58% in T00 to 118.97% in T30 with the peak value of 124.94% in T40. The OAC increased from 31.07% in the negative control to 33.13% in T30 with the peak value of 35.96% in T38. The emulsifying capacity was 2.0 1% in T00 and increased to 24.63% in T30. This property increased with increase in germination temperature to the maximum value of 31.17% in T40. The emulsion stability ranged between 1.20% in T00 to 2.31% in T36. Foam capacity in the negative control was zero and in T30 was 3.99% while the peak value was 8.45% in T32. The Hydrophile:Lipophile Balance (HLB) ranged between 3.28 in T38 to 4.16 in T40 which was higher than that of standard emulsifier, lecithin, with the value of 4.0. This shows that germinated grain amaranth may exhibit the same or even better emulsifying properties than lecithin which is a universal emulsifier even though it may not exert appreciable foaming properties where this is required.

Abstract: Culinary banana (Musa ABB) is an important ingredient of several dishes and is yet to be scientifically studied its nutritional and other biochemical compositions at different stages of development. It is one of the important nutritionally riches Musa sp and is a part of a balanced diet in Northeast India. Variations in nutritional and biochemical compositions associated with growth were studied at 20 (stage I), 35 (stage II), 50 (stage III), 65 (stage IV) and 80 (stage V) days after emergence (DAE) of banana inflorescence. Ash (7.03 g/100 g), protein (10.56 g/100 g), fat (1.50 g/100 g), phenol content (307.99 mg/100 g), radical scavenging activity (59.12% SA), linoleic acid (2.081 mg/100 g) and linolenic acid (1.210 mg/100 g) gradually declined with maturity. A rise in starch content from 12.36 to 22.66 g/100 g was observed with the maturity of banana. Maximum total carbohydrate was observed at stage III (32.15 g/100 g) and declined gradually. Out of 8 minerals tested, magnesium (Mg) was recorded the highest followed by potassium (K) and zinc (Zn) irrespective of the developmental stages of banana. Essential amino acids were found to be present at all the stages of development. The carotenoids (0.130 - 0.159 mg/100 g), vitamin A (0.028 - 0.038 mg/100 g) and thiamine (0.002 – 0.032 mg/100 g) were recorded at various stages of development of culinary banana. Pulp to peel ratio and total soluble sugars suggest that 50 DAE is the optimum stage of harvesting for culinary banana. However, young stages are rich in antioxidants, amino acids and fatty acids.

Abstract: This research aims to seek the method of making noodles through a substitution using Moringa oleifera leaf flour functioning to maintain its lactagogum effects. The method of the research, meanwhile, is in vivo using Wistar Rats (Rattus norvegicus) and weighing method is used in obtaining data. A number of treatments were conducted in this research including standard food, noodles without any Moringa oleifera leaf flour, sautéed Moringa noodles, steamed noodles, and boiled noodles in which the results of these are compared to the mice that have not ever breastfed and the ones have. In this case, the data obtained are in the form of mammae female mice. The result of the research then reveals that the female rat given with the sautéed Moringa noodles have more mammary glands and its offspring averagely have higher weight increase compared to other. It then can be concluded that noodles with a sautéing processing method are the ones with the best treatment.

Abstract: New technological advances in antimicrobial edible coatings for food may hold promise in extending shelf life, reducing packaging layers, meeting food safety and quality requirements. Emerging research shows polysaccharides, bacteriocins, essential oils, enzymes, proteins and lipids are all natural coatings that have unrealized potential in food preservation. Recently, interest has increased in using Aloe vera gel-based edible coating material for fruits and vegetables. Aloe vera gel has been proven one of the best edible and biologically safe preservative coatings for different types of foods because of its film-forming properties, antimicrobial actions, biodegradability and biochemical properties. It is composed mainly of polysaccharides and acts as a natural barrier to moisture and oxygen, which are the main agents of deterioration of fruits and vegetables. Aloe vera gel has the ability to prolong shelf life of the fruits and vegetables by minimizing the rate of respiration and maintaining quality attributes (color, flavor etc.). It has antifungal and antibacterial property which provides a defensive barrier against microbial contamination of fruits and vegetables. The present review describes the preparation, properties and potential application of Aloe vera gel coatings for enhancing the postharvest life and quality of different types of fruits.

Abstract: Spices are important supplements added to food as flavouring agents and/or a preservative and have been in use all over the world for thousands of years. Various additives have been utilised over the years to spice our food products. Synthetic additives, which have been in use, have come with various side effects, hence the need to shift focus to the use of natural ones. Research into the production and utilization of indigenous food additives on a large scale has not been undertaken in Nigeria. Even its utilization in food products to prevent or reduce food related ailments or diseases have not really been done. This present work investigates the health benefits of the spice’s extract on the glycemic load (GL) of the juice to consumers. Standard method was used for extraction of juice from carrot, watermelon and pawpaw. Standard method was equally used for the proximate composition (moisture content, protein, fat, carbohydrate, crude fibre and ash), while soymilk was made from soybeans under laboratory condition. The juices from the vegetable (carrot), fruits (watermelon and pawpaw), and soymilk were blended in equal ratios and thereafter treated with A. danielli extract (1g-3g). Glycemic load (GL) of the samples was determined by multiplying the weighted average of the glycemic indexes (GIs) of the mixed meal by the available carbohydrate and dividing the product by 100. Available carbohydrate was determined by subtracting the fibre content from the total carbohydrate. GL of untreated samples was 10.26, while treated samples recorded low values (6.11-7.20). Standard values were 1-10, low GL; 10.1-20, medium GL; above 20.1 and above, high GL. The outcome of the work could assist in utilising local spices for the full benefit of consumers.

Abstract: Wheat (Triticum aestivum L.) is one of the most crop grown in the highlands of and thi region is regarded as the second largest wheat production in sub-Saharan Africa and its contribution to the human diet put it Cleary in the first rank of plants that feed the world. This study was conducted in boji Gebisa, Ambo District, West Shoa, Ethiopia. The study was indicated to assess the adoption of improved bread wheat varieties for small scale farmers, to know the rate of adoption and to identify the major constraints associated with adoption of improved bread wheat varieties. The data were collected from both primary and secondary data sources. So that, the primary data was collected from sample respondents through personal interviews, structured questionnaires and personal observations. Also the secondary data sources were used for the published materials, offices document and annual reports. In this study, systematic random sampling techniques was followed to select 40 respondents. The data were analyzed using descriptive statistics, percentage, graph and tabulation form which employed to analysis and interpret the collected data. The study showed about 67.5% of the respondents were adopters and 32.5% non- adopters. The adoption rate of improved bread wheat varieties were increased from 10% in 2008 to 67.5% in 2013. So, the rate of adoption was increased dramatically since the agricultural extension services were strongly implemented. Millennium and HAR1685 (Kubsa) were the most popular improved bread wheat varieties grown by the most farmers and followed by Digelu, Danda’a and Kakeba, respectively. The main reason why the non-adopters did not grow improved bread wheat varieties due to financial constraints and high-cost of improved seeds. For the strength of wheat production system, the existences of strong farmers-extension-research linkage among actors within the system has a vital importance in a way that to transfer skill, knowledge and provision of improved bread wheat varieties in efficient and effective manner is mandatory.

Abstract: The research was carried out to evaluate the effect of addition of yellow maize (YM) and orange fleshed sweet potato (OFSP) flours on the quality of wheat bread. Maize and sweet potato were processed into flour and mixed with wheat flour for bread production. Five samples of bread were produced and denoted as Samples A to E. Sample A was the control with 100% wheat flour, while Sample B to E had maize and sweet potato flours added in an increasing order of 5 to 20%. The physical properties of the bread loaves were evaluated and the result decreased significantly with increasing levels of yellow maize and orange fleshed sweet potato flours. The loaf volume varied from 340 to 182 cm³ and the bread specific volume ranged from 1.35 to 0.99 cm³/g. The result of the proximate composition showed that moisture and protein contents decreased significantly (p<0.05) with increase in yellow maize and orange fleshed potato flours varying from 34.97 to 29.97% and 13.12 to 7.67% respectively. The fat, crude fibre, ash and carbohydrate contents of the bread samples generally increased significantly (p<0.05) with increase in maize and orange fleshed potato flours. The result of the mineral content revealed that β-carotene and calcium increased significantly with increased levels of maize and sweet potato. The values of magnesium iron and phosphorus in the bread samples had no definite trend. The result of the sensory properties showed that there was significant difference in the texture and taste of 100% wheat bread and the other samples. The 100% wheat bread recorded the highest scores in all the parameters evaluated however all the other samples were well accepted. There was a decrease in the values of overall acceptability, appearance and flavor of the bread samples with increasing levels of maize and sweet potato flours but the decrease was not significantly different.