Bu çalışma, acı baklanın (Lupinus albus L.) acılığı giderme sürecinde bir ön işlem yöntemi olarak ultrasonun etkinliğini araştırarak, genel kalitesini ve besin profilini iyileştirmeyi amaçlamaktadır. Acı bakla tohumları protein ve diğer temel besin maddeleri bakımından bol miktarda bulunur, ancak başta acı bakla ve lupinidin olmak üzere acı alkaloidler içerirler ve bu da bunların gıda ve yem olarak kullanılmasında zorluklar yaratır. Geleneksel acılık giderme yöntemleri, zaman alıcı olan ve besin kayıplarına yol açabilen suya batırmayı içerir. Ultrason, besin bütünlüğünden ödün vermeden acılık giderme sürecini hızlandırma kabiliyeti nedeniyle umut verici bir alternatif olarak ortaya çıkıyor. Bu araştırmada, acılık giderme verimliliğini optimize etmek için acı bakla tohumlarına çeşitli koşullar altında ultrason ön işlemi uygulandı. Ultrason gücü, işlem sıcaklığı ve süresi gibi parametreler, alkaloitlerin uzaklaştırılması ve besin içeriğinin korunması üzerindeki etkilerini belirlemek için sistematik olarak değerlendirildi. Ön işleme tabi tutulmuş Lupin numuneleri daha sonra alkaloit konsantrasyonları, protein içeriği ve diğer besin özelliklerindeki değişiklikler açısından analiz edildi. Uygulanan ultrason destekli ekstraksiyon yöntemi yeni bir bakış açısı getirmiş ve ısıtma işlemi ultrasonla uyarlanarak acılık giderme işlemi daha kısa sürede gerçekleştirilmiştir. Ön sonuçlar, acı bakla tohumlarındaki acılık seviyelerini ve alkaloid konsantrasyonlarını azaltmada ultrason ön işleminin etkinliğini göstermektedir. Üstelik süreç, Lupin'de bulunan temel besin maddelerini korur ve böylece insan tüketimi ve hayvan yemi için değerli bir protein ve diğer besin kaynağı olma potansiyelini artırır. Bu çalışma Lupin için sürdürülebilir ve verimli ön arıtma yöntemlerinin geliştirilmesine katkıda bulunarak gıda, yem ve çeşitli endüstriyel uygulamalarda daha geniş kullanımının yollarını açıyor.

This study aimed to determine the effect of ultrasonic sound waves on modifying the chemical structure of biodiesel to bring its physical properties closer to petroleum diesel. In this direction, safflower oil was selected because its fatty acid composition is similar to fatty acid esters of petroleum diesel and is a sustainable source. Refined safflower oil, the free fatty acid content of which was determined, was reacted with methanol under NaOH catalyst to perform the transesterification reaction. After biodiesel production, samples were incubated in an ultrasonic bath for 60, 120, and 180 minutes. FTIR, density, free fatty acid content, flash point, viscosity, and cloud point analyses investigated the effect of incubation times on biodiesel's chemical structure and properties. FTIR spectra showed that ultrasonic sound waves partially decomposed fatty acid methyl esters and increased the number of volatile components in biodiesel. The flash point of biodiesel has been associated with a decrease of 89°C, and the low flash point is expected to increase fuel efficiency. Kinematic viscosity values were measured in the 3.4583-3.5115 mm²/s range, and density values were measured in the 0.8820-0.8872 g/ml range. These values show that biodiesel complies with national and international standards. As a result, the ultrasonic bath process applied to biodiesel showed a similar result to chemical modification methods by affecting the structure of fatty acid chains. Thus, it brought the physical properties of biodiesel closer to petroleum diesel. It is seen that this method is a more efficient alternative for biodiesel production because it does not use additional chemicals, and the process is faster. In conclusion, by increasing the production of the drought-resistant safflower plant, sustainable energy resources will be contributed, while its waste can be evaluated as animal feed. Ultrasonicated safflower biodiesel can also be used as an efficient, environmentally and mechanically friendly alternative fuel source.

The fermented seed of néré (Parkia biglobosa), known as Soumbara, is a condiment widely consumed by the population in West Africa and Guinea in particular. The present study aims to use physicochemical, colorimetric methods and mid-infrared (MIR) spectroscopy to evaluate the evolution of the quality of Soumbara during storage (30 days). Thus, 5 kg of Soumbara were taken, subdivided into 7 batches of samples, and analysed every 5 days for 30 days. Physicochemical analyses (water activity, moisture, proteins, and total ash) would show that the storage duration induced a variation during storage; for example, the total ash contents on days 1, 5, 10, 15, 20, 25 and 30 are respectively 3.96 ± 0.25, 3.89 ± 0.43, 3.97 ± 0, 23, 3.99 ± 0.12, 4.54 ± 0.14, 4.57 ± 0.2 and 4.8 ± 0.21%. During the first 15 days of storage, no significant differences (p < 0.05) were observed between samples. The colorimetric measurements showed that the storage duration did not significantly affect the values of a* and b*, except the L* value which decreased significantly (p<0.05) (42.16 ± 0.015 on day 1 to 40.02 ± 0.015 on day 30). Applying statistical methods to mid-infrared spectroscopy allowed a clear distinction between the Soumbara samples during storage for 30 days. The partial least squares regression (PLSR) applied to MIR spectra made it possible to predict water, moisture and protein activity levels, since R2 greater than 0.99 were obtained. The results demonstrated that mid-infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool to assess and monitor the quality of Soumbara during storage.

Improved malt barley production technology packages are not yet widely adopted in Ethiopia. Stakeholders, including brewers, malt factories, research institutes, and farmer-based organizations, have been collaborating and promoting new malt barley production technologies in order to boost the intensity of acceptance. The aim of this study was to find out the intensity of improved malt barley production technologies adoption in Arsi zones, Oromia region, Ethiopia. A stratified random sampling approach with multiple stages was employed to collect primary data from 384 malt barley household heads. The data was analyzed using descriptive statistics, and the intensity of adoption of improved malt barley production technologies was determined using an econometric Tobit regression model. The findings specified that the most adopted improved malt barley variety was Traveler (47.92%), which was followed in descending order by Iboni (14.58%), Sabini (9.38%), Grace (5.47%), Holker (4.43%), and 18.23% unnamed varieties. The Tobit model result also depicted that the intensity to which improved malt barley varieties adopted were affected by, taking into account factors including contract farming involvement, cooperative membership, off-farm income, size of livestock holdings, access to training, and mobile ownership. Enhancing farmers’ knowledge of the advantages of contract farming, income diversification, and mobile phone-based information delivery are among the many ways to support access to and accelerate the adoption of improved malt barley technology in the research area and beyond.

This study sought to develop an index for agricultural digitalization by applying composite confirmatory analysis (CCA). Another aim was to determine the factors that affect the development of digitalization in PLAS farms. Data on the indicators of the three dimensions of digitalization were collected from 300 Proactive Land Acquisition Strategy (PLAS) farms in South Africa using semi-structured questionnaires. Confirmatory composite analysis (CCA) was employed to reduce the items into three digitalization dimensions and ultimately to a digitalization index. Standardized digitalization index scores were extracted and fitted to a linear regression model to determine the factors affecting digitalization. The results revealed that the model shows practical validity and can be used to measure digitalization as measures of fit (geodesic distance, standardized root mean square residual, and squared Euclidean distance) were all below their respective 95%quantiles of bootstrap discrepancies (HI95 values). Therefore, digitalization is an emergent variable that can be measured using CCA. The average level of digitalization in PLAS farms was 0.02 and varied significantly across provinces. Although farmers have attempted to digitalise their farms, there are still minimal levels of digitalization in PLAS farms. The results further reveal different digitalization patterns. As judged by the estimated weights of various dimensions of digitalization, the use of digital technologies to collect, store, analyse, and disseminate (CSAD) farm-related data contributed more towards the digitalization index. The second most important component of digitalization was automation digitalization. In contrast, value chain digitalization was the least significant contributor. The factors that significantly influence digitalization were age, gender, farm type, network type, and cellular data type. Since PLAS farmers have not embraced much digitalization, it is important to focus on awareness and capacity building. A balanced approach to digitalization would benefit PLAS farms by ensuring that strategies to integrate digital solutions within the value chain are developed. To foster and support the digitalization in PLAS farms, policymakers and stakeholders should tailor their strategies to fit specific socioeconomic factors.

Bu çalışmanın amacı, çekirge kullanarak protein oranı artırılmış bir unlu mamul üretmek, bu sayede önemli bir gıda kaynağı olan yenilebilir böceklerin tüketilmesine olan bakışı değiştirebilmek ve entomofaji konusunda farkındalık oluşturmaktır. Dünya’nın azalan kaynaklarına daha sürdürülebilir bir tüketim ürünü kazandırmak esas amaçtır. Çalışmada göçmen çekirge (locusta migratoria) kullanılmıştır. Bir kontrol örneği ile %1 ve %2 oranlarında çekirge tozu içeren tuzlu kurabiye üretilmiştir. Ürünlerin 10 kişilik eğitimli panelist grubu tarafından duyusal değerlendirilmesi yapılmıştır. Genel beğeni puanı en yüksek olan ürün, sonrasında 81 kişinin tüketici beğenisine sunulmuştur. Değerlendirmelerde, görünüş, renk, tat, koku, tekstür, ağızda bıraktığı his ve genel görünüm kriterleri üzerinden 5’li Likert ölçeği kullanılmıştır. Eğitimli panelistlere uygulanan duyusal değerlendirme sonrasında elde edilen verilere göre %1 oranında çekirge tozu ile hazırlanan çekirgeli tuzlu kurabiye 4,7/5 puan ile en çok beğenilen ürün olmuştur. 81 kişinin katıldığı tüketici beğenisi testi sonuçlarına göre 4,6/5 genel beğeni puanına ulaşılmıştır. Eğitimli panelist grubunda %70 ve tüketici beğeni testinde %85 oranında ürünü “satın alırım” cevabı verilmiştir. Ek olarak, Tübitak MAM laboratuvarlarında Protein Kjeldahl yöntemi (AOAC 960.52. Foss Tecator Manuel 2300 AB 2003 AN, Tüm gıdalar) ile ürünlerin protein analizleri gerçekleştirilmiştir. Analiz sonuçlarına göre; kontrol numunesinin protein oranı 11.4g/100g, hamur ağırlığının %1’i kadar çekirge eklenen numunenin protein oranı ise 11.69g/100g olarak tespit edilmiştir.

Kombucha is a slightly acidic sugary drink made by fermenting sweetened tea. It is known for its numerous health advantages. The objective of this study is to explore the possible effects of Salvia officinalis on enhancing the biochemical characteristics of kombucha. The present investigation compared traditional kombucha, produced using green and black tea, with kombucha derived from S. officinalis, examining their antioxidant properties, total phenolic, and total flavonoid content. The fermentation process lasted for a duration of 14 days. The present study was performed to evaluate the antioxidant activity of fermented S. officinalis. The antioxidant potential was assessed using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and copper (II) reducing antioxidant capacity (CUPRAC) techniques. The DPPH radical reduction percentages were determined to be 93.5±1.65% for kombucha of green tea, 90.6±1.51% for kombucha of black tea, and 88.5±1.68% for kombucha of S. officinalis. According to the CUPRAC results, green tea kombucha was found to have 321.58±2.12 mg TE/g, black tea kombucha 305.91±1.98 mg TE/g and S. officinalis kombucha 301.97±1.78 mg TE/g. Total phenolic content was 154.15±1.22 mg GAE/g for kombucha of green tea, 145.41±1.31 mg GAE/g for kombucha of black tea, and 124.52±1.25 mg GAE/g for kombucha of S. officinalis. The determined value for the total flavonoid content was 101.12±0.98 mg QE/g for kombucha of green tea, 99.41±0.97 mg QE/g for kombucha of black tea, and 92.73±0.78 mg QE/g for kombucha of S. officinalis. The findings indicate that S. officinalis can serve as a substitute medium for kombucha fermentation, resulting in the development of a novel kind of kombucha with similar chemical characteristics.

Milk and dairy products mostly contain mycotoxins such as aflatoxin M1, aflatoxin M2, ochratoxin, cyclopiazonic acid, trichothecene, zearalenone, patulin. Mycotoxins in cheese are produced by certain types of fungi. These either directly contaminate the cheese or feed, or indirectly contaminate the milk used in cheese production. Aflatoxin, causes serious impacts on human and animal health, thus costs the world economy billions of dollars. The first legal regulation regarding aflatoxin M1 in Turkiye came into force in 1990. Subsequently, various legislations were published in 1997, 2002, 2008, 2011 and 2023. In this study, 60 publications were examined that investigate the presence of aflatoxin M1 in various cheeses in Turkiye in the last 50 years (1973-2023). In the studies, aflatoxin M1 was detected in almost all cheeses, and only a few were found in rates exceeding the Turkish Legal Limits. Researchers stated different limits for aflatoxin M1 in cheese. To minimize the presence of aflatoxin M1, the following recommendations should be considered. Developing new detection methods, enacting new legal regulations, increasing the frequency of legal inspections, improving the production, transportation and storage conditions of milk and dairy products, improving feed quality, increasing awareness of the health effects of aflatoxin M1.

In this study, Bacillus subtilis natto was encapsulated in alginate, either coated with or mixed with xanthan gum as a supplemental component. The encapsulated bacteria were then evaluated for their survival in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF). The results showed that B. subtilis natto biomass had a thrombolytic ability compared to the control sample. The viability of encapsulated B. subtilis natto was improved in which alginate 2.5% (w/v) had a high encapsulation efficiency, and there was no difference between the samples with or without the xanthan gum supplement. In the SGF and SIF tests, the viability of B. subtilis in samples supplemented with xanthan gum was higher than in samples that contained only alginate. Additionally, there was no significant difference in viability between the samples that mixed xanthan gum with alginate and those that were coated with it. The results indicated that adding xanthan gum is necessary to increase alginate's protective effect on B. subtilis natto.

One hundred-twenty (120) heads of day-old Cornish-cross broiler chicks were used in the study, which employed a Completely Randomized Design (CRD). The purpose of the study was to evaluate the growth performance of broiler chickens in response to cinnamon powder supplementation. There were four treatments which were replicated three times having 10 broiler chicks per replication. Treatment 1 (T1) had 50g cinnamon powder as feed additives, Treatment (T2) with 75g cinnamon powder, Treatment 3 (T3) with 100g cinnamon powder and the Control group (T0) had a basal diet of commercial feeds with no feed additives. The study investigated the growth parameters of broiler chickens for 30 days, after the termination of the study the chickens were slaughtered and weighed to determine the carcass performance of the chickens. After the period of experimentation broiler chickens from Treatment 3 (T3) with 100 grams of cinnamon powder obtained the highest live weight compared to other treatments. Also, it was observed in the study that broiler chickens from Treatment 3 (T3) had the highest return on investment with 64%.