Population of Indonesian around 265,015,300 people, so they need a huge amount of food. Rice is the most important food staple, but it is still imported around 500,000 t to stabilize the price in Indonesia. However, the country’s import of wheat is approximately is greater than 10,000,000 t. Hunger reduction and poverty eradication are the top priorities under SDGs (Sustainable Development Goals). Production of food based on cereals and grains was inert. Thus to meet the global claims root-crops, particularly cassava, has the potential to be explored. Cassava originated from tropical Latin America; it was distributed to Asia and Africa after Columbus discovered America in the 15th century. Early distribution of cassava was only across the longitude; recently its distribution is athwart the latitude. Literature review as well as arena reflection were used to gather information to meet the methodology in this research. Increasing productivity to meet the demand of food, feed, and other industrial needs with prosperous communities is considered an endless charity which requires a solid global cooperation. Price fluctuation was a factor affecting cassava progress; however, it was neglected by the government.

Muffin is a flour confectionery product with an elastic texture. Nowadays, vegetable products are replacing traditional dairy products more often in the food sector. Tofu, which is a quintessential soy protein product, is one of the alternatives for making vegan products. The aim of this research was to determine the influence of defrosting processes to changes of sensory and textural properties of muffins with cottage cheese and its vegan substitutes. Five types of muffins were used in the study – muffin without cottage cheese (control), muffin with cottage cheese, muffin with lactose-free cottage cheese, tofu muffin and tofu chickpea muffin, which were thawed after freezing in two ways (at room temperature and in a microwave oven). For the determination of muffin quality, the Quantitative descriptive method (QDA) was used, and for overall liking, the 7-point hedonic scale and acceptance – Just-about-Right (JAR) method were used. To evaluate physical-chemical and textural analysis, standard methods were used. The method of defrosting muffins – room (ambient) temperature or microwave – has no significant effect (p is greater than 0.05) on the quality and JAR rating of the muffins with cottage cheese and tofu. The obtained results showed that the addition of plant-based protein sources significantly reduces the volume of muffins; the texture of the muffins becomes softer, but stickier. In the process of defrosting using a microwave, the structure of the muffins is drier, softer, whitish, and less sticky, compared to a muffin thawed at 22 °C.

The aim of the current study was to determine the monthly total soluble sugar concentration in the stem and root of the Wichita and Western walnut (Carya illinoinensis) varieties during a productive cycle in northern Mexico. Vegetable samples were obtained using a systematic sampling method, and processed by means of a spectrophotometric assay to determine the total soluble sugars (TSS) concentration in productive walnut trees. Data analysis was performed by means of a 2-way ANOVA. The results of the TSS concentration had differences throughout the months of an annual productive cycle, and were also different between the evaluated walnut varieties. The highest total soluble sugar concentration in stem and root were in the lowest temperature months, and it decreases in both tissues when the environmental temperature rises. The Wichita variety had a higher total soluble sugar concentration than the Western in every month during the productive cycle. Further research is required to assess the effect of other type of factors including environmental or agronomic over the dynamics of the total soluble sugars in productive walnut trees.