This study was conducted in Pokhara, Kaski, Nepal in 2023 to investigate the effects of different pinching types and okra varieties on various growth and yield parameters. Treatments were arranged under a two-factor Randomized Complete Block Design (RCBD) with three replications. The treatments includes two okra varieties (Arka Anamika and Parbati) and 4 pinching types (apical bud pinching (P1), ABP along with 1 leaf pinching (P2), and ABP along with 2 leaf pinching (P3) and control (P4)). Parbati has exhibited a higher plant height (80.78 cm) than Arka Anamika (72.35 cm). Similarly, the P4 pinching type resulted in the tallest plant (85.91 cm). The P1 pinching type demonstrated the highest number of primary branches (4.87), while the control plots had the lowest (3.00). Arka Anamika showed a higher leaf count (40.77) than Parbati (37.19). Notably, the P1 recorded the highest leaf count (43.41), followed by P2 (37.19), with the control plots showing the lowest leaf count (32.76). The findings reveal the significant impact of pinching treatments on yield. Pinching type P1 produced the highest yield of 15.45 mt/ha, whereas the control group yielded the lowest at 9.31 mt/ha, which was comparable to the yield observed for pinching type P3 at 10.83 mt ha-1. P1 also exhibited the highest number of pods per plant (15.90). Varieties and pinching methods exhibited notable interactions in average pod weight, diameter, and length. P1 displayed the widest pods (5.97 cm), whereas P2 had the longest (13.18 cm). Additionally, it can be noted that P3 yielded the heaviest pods at 16.16g when compared to P2, which yielded 14.09 g. Pinching treatments significantly influenced number of days to flowering, with P3 demonstrating the longest duration. Economic analysis was performed for evaluating technical efficiency, facilitating informed and sustainable decisions. Economically, P1 demonstrated superior performance, yielding a higher gross return of NPR 540,808.3, a net return of NPR 418,708.3, and a benefit-cost ratio of 4.43.

Domates, dünyada üretilen en önemli sebze türlerinden birisidir. Hem tarla hemde serada domates yetiştiriciliğinde başlangıç materyali olarak genellikle tohumdan ziyade fide kullanılmaktadır. Bu çalışmanın amacı, farklı dozlarda mikoriza, vermikompost ve gübre uygulamalarının domates fidelerinin gelişimi üzerindeki etkisini araştırmaktır. Çalışmada Cuma F1 domates çeşidi kullanılmıştır. Araştırma, tesadüf parselleri deneme desenine uygun olarak 3 tekerrürlü olarak gerçekleşmiştir. Çalışmada, domates fidesi yetiştiriciliği için %70 torf %30 perlit karışımı olan ortamlara EC 0.5-1.00 ile hem mikorizalı hemde mikorizasız şekilde farklı oranlarda vermikompost (% 0, 10 ve 20) dozları uygulanmıştır. Fideler bir buçuk ayda sökümü yapılmıştır. Bu araştırmada, domates bitkilerinin şu morfolojik (fide boyu, hipokotil uzunluğu, gövde çapı, yaprak sayısı, yaprak yaş ağırlığı, yaprak kuru ağırlığı, kök yaş ağırlığı ve kök kuru ağırlığı) özellikleri incelenmiştir.  Çalışma sonucunda, vermikompost ve mikoriza uygulamalarının ortamda bulunması birçok parametre bakımından önemli farklar oluşturmaktadır. Tam gübre (EC1)  dozlarında fide kalitesinin arttığı ve düşük gübreleme (EC 0.5) dozlarında ise ortama vermikompost ilave edilmesinin fide gelişimini olumlu yönde etkilediği görülmüştür.

Palm oil is a ubiquitous ingredient in numerous products and is a significant global commodity. This study presents a comparative analysis of the rheological, physicochemical properties and fatty acid composition of palm oil from Cross River State, Nigeria. Palm oil samples were selected at random from the open market in the eighteen local government areas of Cross River State, Nigeria. The samples were tested for their quality, nutritional values and suitability for human consumption. Physicochemical tests were conducted on the palm oil samples. Gas chromatography-mass spectrometry (GC-MS) was performed to examine the fatty acids in the samples. Rheological analysis of the samples was performed at 27 °C. The physicochemical analysis results obtained revealed the composition of free fatty acid as (3.52±0.02 to 56.00±0.00%), Iodine value (42.85±0.02 to 54.10±0.02 wij.s), total cholesterol (318.43±1.61 to 3308.16±0.13 mg/kg), Peroxide value (3.16±0.12 to 30.50±0.06 meg/kg), P-ansidine value (7.37±0.11 to 11.08±0.01 Av), saponification value (98.95±4.71 to244.49±0.42 mg/KOH/G) and moisture content of (0.25±0.02 to 1.97±0.07). GC-MS analysis revealed sixteen compounds: thiazole 5-methyl, octanoic acid, dodecanoic acid, methyl tertadecanoic acid, dodecanoic acid methyl ester, hexadecanoic acid methyl ester, 9, 12-Octadecadienoic acid methyl ester, octadecenoic acid methyl ester, 9-Octadecenoic acid methyl ester, and n-hexadecanoic acid. Others include tetradecanoic acid, dodecanedioic acid, oleic acid, arachidonic acid, Squalene, and Eicosanoic acid methyl ester. The rheological signatures of the samples ranged from near—Newtonian and Newtonian to pseudeoplastic behaviour. Two rheological models, the Ostwald-de Waele Power Law and the Carreau-Yasuda models, were applied to extract rheological data from the palm oil samples. It was observed that the recently prepared palm oil samples exhibited Newtonian or near-Newtonian behaviour with minimal concentration of FFA. The accumulation of FFA in the samples induced by long storage drags the properties of the samples to shear pseudoplastic behavior. The results show

The combined use of chemical and physical methods can increase the rate of microbial inactivation resulting in a low risk of foodborne diseases and good preservation of food quality. The aim of this study is to assess the inhibitory effects of various active-ingredient washing solutions on Enterobacteriaceae, total aerobic mesophilic bacteria (TAMB), and Clostridioides difficile spores both with and without the application of ultrasonic treatment. In this respect, spinach samples were washed with sodium hypochlorite (NaOCl), green tea extract–acetic acid (GTE-AA), and a natural disinfectant solution (NDS) for 3 and 6 minutes, either with or without ultrasonic treatment. Washing spinach with the mentioned antibacterial solutions resulted in reductions of 1.3–2.3, 2.23–4.05, and 2.38–3.52 log CFU/g for C. difficile, TAMB, and Enterobacteriaceae, respectively. NaOCl exhibited the highest antimicrobial effect against all microorganisms tested, while the lowest inhibition was observed in samples washed with GTE-AA. Ultrasound treatment alone did not result in a significant reduction in microbial levels on spinach; instead, high-frequency applications appeared to increase the detectable microbial load, likely due to the disruption of microbial clusters or biofilms that made cells more accessible for enumeration. No synergistic interaction was observed between antimicrobial washing treatments and ultrasonic application in terms of microbial reduction. These findings highlight the need for further studies to refine ultrasound parameters and explore optimized combinations with antimicrobial agents in order to enhance microbial inactivation on fresh produce.

Cashew by-products, including cashew nut shell (CNS), cashew apple, and cashew apple pomace, are underutilized resources that contribute to environmental pollution in cashew-producing regions. This review synthesizes studies (2015–2024) to evaluate their potential as sustainable animal feed resources for ruminants (cattle, goats, sheep), swine, and poultry (broilers). Processed CNS provides high fiber and energy, suitable for ruminants inclusion, while cashew apple and pomace offer carbohydrates and vitamin C for swine and poultry. Processing methods like roasting, ensiling, and fermentation reduce anti-nutritional factors, such as cashew nut shell liquid (CNSL) and tannins, improving safety and digestibility. Feeding trials show enhanced animal performance, gut microbiome health (increased Lactobacillus populations), and reduced methane emissions. Economically, feed costs decrease, and environmentally, carbon footprints are lowered. Challenges include CNSL toxicity, processing costs, and regulatory gaps. Long-term trials and cost-effective detoxification are needed for scalability in regions like India, Nigeria, Brazil, and Vietnam.

The study enzymatically hydrolyzed protein isolates from fresh and processed (freeze-dried and oven-dried) fillets of African catfish (ACF). The functional, antioxidant, and antimicrobial potentials of the ACF fillet protein hydrolysate (ACFPH) were investigated to expand the possibilities for their potential application in human health. ACF fillet was obtained and divided into three parts: the first part was freeze-dried, the second was oven-dried, and the last part was left fresh. Protein isolates were prepared from them and hydrolysed with pepsin. The degree of hydrolysis (DH) and peptide chain length (PCL) were calculated. The study analyzed the ACF fillet protein hydrolysates’ water and oil absorption capacity (functional properties). Antioxidant activity was estimated through ferric reducing power, metal chelating, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays. The antimicrobial activity was tested using agar disc methods. The DH was time-dependent and indirectly proportional to PCL. Freeze-dried catfish fillet protein hydrolysate (FD-CFPH) was better hydrolyzed with 87 ± 3.54 % hydrolysis degree, and gave the least PCL value of 1.15. Fresh catfish fillet protein hydrolysate (FR-CFPH) was better water absorbent than FD-CFPH and oven-dried catfish fillet protein hydrolysate (OD-CFPH). FD-CFPH displayed the best oil absorption capacity (23.7 ± 1.75 mL/g). All antioxidant assays displayed concentration-dependent activity. FR-CFPH displayed the highest metal chelating activity and DPPH radical scavenging potential, while OD-CFPH showed the highest ferric reducing power. All the pepsin-produced ACFPH resulted in a high antifungal activity against Penicillium camemberti, but only FD-CFPH at the highest concentration was effective against Aspergillus flavus. For each examined bacterium, no discernible inhibitory zone was observed, suggesting that the hydrolysates were ineffective against the bacteria. The potential functional and antioxidant activities elicited by the ACFPH suggest that it could be employed to develop nutraceutical and therapeutic products for alleviating oxidative stress-related ailments.

This study aimed to evaluate the basic taste and odor recognition abilities of trainee sensory assessors to identify candidates with adequate perceptual skills for sensory panel participation. A total of 18 candidates underwent standardized taste (sweet, salty, sour, bitter, umami) and odor (lemon, vanilla, thyme, mint, clove, cinnamon, nail polish, bitter almond) recognition tests based on ISO protocols. Friedman test results indicated significant differences in recognition accuracy among taste stimuli (p < 0.05) and odor stimuli (p < 0.001). Sweet and salty were identified correctly by all participants (100%), while sour (57.1%) and umami (50%) had the lowest recognition rates. Among odors, thyme, clove, and cinnamon were identified with 100% accuracy, whereas lemon and bitter almond had the lowest recognition rates (21.4%). Wilcoxon signed-rank test revealed that panelists performed significantly better in odor recognition than in taste recognition (p < 0.001). These findings suggest that trainee assessors exhibit higher olfactory than gustatory sensitivity, particularly for familiar and distinctive stimuli. The results highlight the importance of applying structured screening tools and targeted training programs, especially for less familiar taste and odor modalities, in the selection and development of effective sensory panels.

Rosehip seeds are an agricultural by-product obtained after the production of tea, jam, marmalade, and vinegar from rosehips. Solid-state fermentation can increase the nutritional composition of agricultural residues. This study was conducted to determine the effect of solid-state fermentation with Aspergillus niger on the nutritional composition of rosehip seeds. Fermentation was carried out using different A. niger strains (ATCC 52172, ATCC 201572, ATCC 200345, and ATCC 200344) at 30 °C for seven days. The crude protein (CP), ether extract (EE), ash, crude fiber (CF), neutral detergent fiber (NDF), acid detergent fiber (ADF), and acid detergent lignin (ADL) were determined in unfermented and fermented rosehip seeds. Solid-state fermentation increased (P<0.001) the CP and ash content of the rosehip seeds. The CF and nitrogen-free extract were lower (P<0.01 and P<0.001, respectively) in the fermented rosehip seeds compared with unfermented rosehip seeds. Fermentation had no effect on the EE, NDF, ADF, and ADL content of the rosehip seeds. Results showed that solid-state fermentation with A. niger strains can improve the nutritional composition of rosehip seeds by increasing the crude protein and ash content and decreasing the crude fiber content.

The aim of the present study was to determine the effect of fertility losses on the success of the dairy-cattle breeding in the Konya Province, Çumra district, Türkiye. A survey was conducted by interviewing 98 operating livestock enterprises in the district that were chosen according to the stratified random sampling method. Socioeconomic analyses were conducted primarily for these enterprises and indicators of the number of days in milking (DIM), calving loss, insemination loss, heat incontinence cost, and service period were calculated to determine fertility losses in the dairy enterprises. Our results indicated that there were economic losses in reproductive yields of $10,807.57 in the small-scale enterprises, $20,818.12 in the medium-scale enterprises, and $49,248.83 in the large-scale enterprises. According to our results, reproductive controls, herd management, accounting for fertility disorders, and developing herd-tracking systems based on the size of the enterprise would help to reduce these economic losses.

Protein kalitesinin değerlendirilmesi, özellikle diyet formülasyonu ve geleneksel hayvansal proteinlere alternatifler bağlamında beslenme biliminin kritik bir yönüdür. Protein Sindirilebilirliği Düzeltilmiş Amino Asit Puanı (PDCAAS), diyet proteinlerinin kalitesini değerlendirmek için uluslararası alanda standart bir yöntem olarak kabul edilmektedir. Bu çalışma, Türk mutfağında yer alan Türkiye ulusal rehberinde standart tarifeleri bulunan zeytinyağlı ve etsiz sebze yemeklerinin protein kalitesini, PDCAAS yöntemi ile tahmin etmeyi amaçlamıştır. PDCAAS yöntemi, gıdadaki temel amino asitlerin profilini, hedef popülasyonu, genellikle yetişkinler veya küçük çocuklar için ideal amino asit gereksinimlerini temsil eden referans proteinle karşılaştıran amino asit skorunun belirlenmesini içermektedir. Bu çalışmada, 37 farklı zeytinyağlı ve etsiz sebze yemeğinin enerji, protein ve esansiyel amino asit desenleri analiz edilmiş ve PDCAAS puanları hesaplanmıştır. Elde edilen verilerin hesaplanmasında Microsoft Excel Programı kullanılmıştır. Türkiye ulusal rehberinde yer alan zeytinyağlı ve etsiz sebze yemeklerinin enerji protein oranları değerlendirildiğinde 37 yemekten 15’nin protein enerji oranları değerlerinin %10’dan düşük olduğu görülmektedir. En düşük olan yemekler sırasıyla; Patates kızartması (%3,4), İmam bayıldı (%3,5) ve Kabak bayıldı (%4,3)’dır. Ayrıca incelenen yemeklerin hepsinin PDCAAS puanı 1’in altındadır. Bu sonuçlar bu yemeklerin protein kalitesi yönünden düşük olduğunu göstermektedir. Yemeklere eklenen hayvansal kaynaklı proteinler ile ya da sınırlı esansiyel amino asit örüntülerine göre yapılan menü planlamaları kombinasyonları ile öğünlerin protein kalitesi puanları artırılabilmektedir. Protein kalitesinin, sağlıklı bir beslenme sağlamak açısından protein miktarı kadar önemli olduğu göz önünde bulundurulduğunda, bu çalışmanın özellikle düşük protein alımına sahip grupların (vejetaryenler gibi) beslenme planlamasında yol gösterici olacağı düşünülmektedir.