Effects of different drying temperatures (45, 55, and 65°C) on drying kinetic parameters, physical quality attributes, and contents of bioactive compounds of strawberry samples were investigated by a pilot scale cabin dryer with air circulation. The diffusion coefficient of water was determined between (Deff) 3.69-9.75 (m2/s) × 10-10, while the diffusion activation energy (Ea) was calculated as 43.42 kJ/mol. Significant changes were observed in color parameters (L*, a*, b*, C*, Hue* and ∆E*) depending on the drying temperature. It has been determined that strawberry is an important source of phenolics and contains high amounts of three anthocyanin compounds and ellagic acid. The most abundant anthocyanin compound in strawberry samples was identified as pelargonidin-3-glucoside (80.26 mg/100g DM), and followed by pelargonidin-3-rutinoside (7.72 mg/100g KM) and cyanidin-3-glucoside (5.08 mg/100g KM). On the other hand, ellagic acid content was determined as the highest in the dried strawberries (23.11-37.04 mg/100g DM) after different drying temperatures. It is concluded that moderate temperatures (

Keçi sütü, besin madde içeriği bakımından insan beslenmesi için büyük öneme sahiptir. Ayrıca, keçi sütü ve keçi sütünden elde edilen ürünlere olan talep son yıllarda artış göstermektedir. Bununla birlikte sütün mikrobiyolojik özellikleri insan sağlığını da direk etkileyebilmektedir. Bu çalışma da farklı çiftliklerden elde edilen keçi sütlerinin besin madde içeriği ve bazı mikrobiyolojik özelliklerinin belirlenmesi amaçlanmıştır. Çalışmada, elle sağım yapan çiftlikler belirlenmiş ve Sağımı takiben yeteri miktarda süt örneği alınarak +4°C’de laboratuvara getirilmiştir. Süt örneklerinde, sütün bileşimi, toplam aerob mezofilik bakteri sayısı, maya-küf sayısı ve koliform bakteri sayısı tespit edilmiştir. En yüksek protein, laktoz ve katı madde oranı (%), 2 ve 4 numaralı çiftliklerden alınan süt örneklerinde elde edilmiştir. Sütteki yağ oranı en yüksek 4 numaralı işletmeden alınan örnekte tespit edilmiştir. 2, 3 ve 4 numaralı çiftliklerdeki sütlerde benzer mineral madde miktarlarına sahip olduğu görülmüştür. Toplam aerob mezofilik bakteri (PCA) sayısı (191×104), maya-küf (PDA) sayısı (42×103) ve koliform bakteri (VRBA) sayısı (710×102) en yüksek 2 numaralı çiftlikte tespit edilmiştir. Sonuç olarak, bazı süt bileşenleri bakımından istatistik olarak çiftlikler arasında farklılıklar tespit edilmiştir. Asıl önemli farklılığın ise süt hijyeni bakımından olduğu ortaya konulmuştur. Bununla birlikte, sütlerin elde edildikleri çiftliklere göre mikrobiyolojik özellikler açısından önemli değişiklikler gösterdiği tespit edilmiştir. Bu değişiklikler ise bu sütleri doğrudan ya da dolaylı olarak tüketen insanların sağlığı üzerine etki edebileceği de söylenebilir.

Pumpkin (Cucurbita maxima Lam.) is a well-known, extensively grown and consumed crop, world-wide. Pumpkins are natural and rich source of potential bioactive compounds. The presence of active phytochemicals makes these fruits a great matrix to be further exploited for therapeutic purposes, beyond biotechnological applications. Peel, flesh and seeds of this fruit are heavily loaded with phenolics, flavonoids and carotenoids, which are the main tributes of this functional and medicinal food. Present study was designed to utilize these parts of pumpkin in the form of powders, at 0, 5, 10 and 15% replacement levels with white flour, to develop biscuits and to obtain methanolic extracts of these biscuits to determine their phytochemical parameters. Among the different treatment biscuits, highest amount of total phenolics (101.79 mg GAE/100 g), flavonoids (60.74 mg CE/ 100 g) and DPPH free radical scavenging activity (38.00 mg AAE/100 g) was found in biscuits with 15% replacement of pumpkin seeds powder, while biscuits with 15% replacement of pumpkin flesh powder exhibited highest amount of total carotenoid contents (6.95 mg/ 100 g) and β carotene (2.86 mg/100 g). Functional biscuits developed from replacement of pumpkin parts powders with wheat flour may be offered to patients facing oxidative stress, degenerative diseases and diabetes. These biscuits can be offered to children for better growth and development. Consumers awareness through proper marketing at commercial level with proper labelling of nutritional facts, may lead to increased demand of this functional and medicinal food rich in bio actives.

This study assessed the intensity of adoption of climate-smart agricultural practices (CSA), identified determinants of the adoption, and examined adoption synergies and trade-offs among the practices in Ethiopia. The study used cross-sectional data collected by the Ethiopian Central Statistical Agency with the support of the World Bank in 2018/2019. The analysis was done using descriptive statistics and multivariate probit model. Widely promoted CSA technologies i.e. conservation tillage, manure, crop residues, compost, and soil and water conservation practices were considered in the study. The study found soil and water conservation practices were the most widely adopted technologies (77% of farmers) followed by manure application (56% of farmers), and residue cover (54% of farmers). Among the adopters, 43% and 13% of them used conservation tillage and applied compost on their farms respectively. Area-based intensity of adoption of soil and water conservation practices, residue cover, conservation tillage, manure, and compost were 63%, 25%, 18%, 14% and 3%, respectively. The study indicated improvements in government services such as extension, credit, market and watershed programs enhance adoption of CSA practices. Adoption of manure and compost, residue cover and compost, and residue cover and conservation tillage had a positive and significant correlation, implying that adopting one practice increases the likelihood of adoption of the other practice for the same farmer. In conclusion, the government needs to use the opportunity of complementarity effect among adoption decision of the practices and work on driving factors identified to enhance the adoption and build resilient agriculture.

In this study orange pulp, dried in hot air, was replaced at control, 7.5, 15 and 22.5% levels (DM basis) with ground corn in the concentrate feeds of dairy goats. Considering the milk yield, average live weight and age of the animals, a total of 24 animals were used in 4 groups with 6 animals in each. Goats with 1375±330 ml milk yield, 2.45±0.17 years of age and 55.40±0.91 kg body weight were chosen for the trial. The animals were housed in individual compartments of 2x2 m during the study. In 2 weeks of adaptation, 8 weeks data collection of the trial, feed and water were provided ad libitum. Orange pulp utilisation increased dry matter intake, did not change milk yield and feed conversion rates, and negatively affected the body weight changes. Somatic cell counts were found to be lower in the control group in the middle of the study. Blood glucose and cholesterol levels were reduced, NEFA and BHB increased due to the treatments.

The aim of this study was to investigate the effects of the treatment of tap water (control), sodium hypochlorite (SH), electrolyzed oxidizing water (EOW), and hydrogen peroxide (HP) on the color, texture, and sensory properties of the Eruca vesicaria as a quality criterion. For this purpose, three different concentrations (25, 50, and 75 ppm) and three different times (1, 3, and 5 min) were applied in all three washing processes. There weren’t statistically significant differences in objective (color and texture) and subjective (sensory) results in all three washing processes in terms of both concentration and time. Thus, it was determined that these processes did not have a negative effect on the quality of green leafy vegetables.

In recent years, with the awareness of people, the interest in natural and functional foods has increased. Sourdough is a dough piece in which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic and acetic bacteria from the air and the ingredients used (flour, water, etc.) are active. In sourdough fermentation, yeast and lactic acid bacteria work together to form the natural flora. It has been proven by studies that breads prepared from sourdough have many advantages such as greater volume increase, stronger aroma, better crumb structure and long shelf life. In addition, sourdough fermentation has very important positive effects on human health. Various additives (malt flours, emulsifiers, microbial enzymes, dairy products, soy flour and potato flour) are used to delay the staling of bread. In the production of sourdough bread, high quality and long shelf-life breads can be obtained without the need for these additives. Thus, both natural and additive-free and functional breads are produced. In this review, it is aimed to raise awareness by giving information about the advantages of using sourdough in bread production. In the study, the concept of sourdough was discussed and information was given about the content of bread prepared using sourdough and its benefits on health.

Economic growth and employment are taken as the two major objectives of macroeconomic policy schema in both the developing as well as developed countries. This study aims to determine the relationship between the unemployment rate and GDP growth rate of Nepal using the time-series data from 1991-2020. Difference version approach, dynamic version approach and Granger causality test were used to study the relationship between the macroeconomic variables. The difference version and dynamic version approach showed non-significant results for the regression of unemployment rate on economic growth rate which implies that the unemployment rate is not significantly affected by the economic growth rate of Nepal. The Okun’s coefficient in the difference version was -0.057 and in the dynamic version approach it was -0.058. Thus, the Okun’s law doesn’t seem to hold in case of Nepal’s economy. The Granger causality test also revealed that the change in the unemployment rate is not a predictive variable of the GDP growth rate and vice versa. The non-significant relationship between the macroeconomic variables might thus be affected by other factors. Thus, it can be suggested to the government and policymakers to recuperate the ways of solving the unemployment by formulating economic policies that are more directed towards structural and labor market transformation. Tax reduction policy, increase in government spending, skill enhancement programs and youth employment subsidy can also be suggested.

A 3×3 factorial arrangement of treatments in a completely randomized design was used to find out the combined effect of milk source {cow (CM), buffalo (BM) and mixed (CM:BM 1:1 ratio)} and the method of acidification {starter culture (SC): Streptococcus thermophilus, acetic acid (AA) and citric acid (CA)} of cheese milk on properties of Mozzarella cheese. Cheese made using BM and acidified with SC served as the control. Main effects of milk source and method of acidification of cheese milk showed a significant effect on yield of cheese whereas interaction effect was not observed. A significant interaction effect between milk source and method of acidification of cheese milk was observed for fat and protein percentages, meltability, b* value and sensory properties of resultant cheese. Fat and protein content was significantly higher in cheese made from BM acidified using AA and in control, respectively. Meltability was superior in Mozzarella cheese manufactured from CM acidified using CA compared to the control. Sensorily, Mozzarella cheese manufactured from mixed milk (CM: BM 1:1 ratio) acidified using CA obtained the highest mean score for all the sensory attributes and was significantly superior compared to the control. Therefore, the milk source and the method of acidification of cheese milk are closely linked to the yield and the quality characteristics of Mozzarella cheese and hence, careful selection of raw materials and manipulation of processing conditions are required to get an optimum quality end product.

‘Lafun” was enriched with soy protein supplements (curd or residue) during the mashing before drying at 10%. The amino acid result indicated that enrichment improved the amino acids contents as well as the protein quality of the products. While enrichment generally improved the mineral element composition, enrichment with the residue significantly improved the mineral composition when compared to enrichment curd. That the products were hygienically produced was confirmed by the non-detection of heavy metals which may suggest it safety for human consumption. Condensed tannins, phytate, oxalate, hydrogen cyanide and trypsin inhibitor were tested as possible anti-nutritional factors in the product and the values obtained were within safe level and correlated with those reported in previous or similar studies. It was concluded that enrichment with soy curd/residue is a safe and viable means to improve the nutritional benefits derivable from “Lafun” especially for those that ‘Lafun” is a major staple.