Bread is the basic nutrient that human beings have consumed for centuries. This is because it is affordable, nutritious and satisfying. The most consumed bread on a daily basis is white bread made from refined flours. Since white breads are made from flour that has been separated from the bran and germ, they are poor in other nutrients (dietary fiber, phenolic compounds and minor nutrients) with a high starch content. For this reason, studies on increasing the nutritional value and functionalization of white bread have attracted attention for years. In this study, the changes in physical, chemical, sensory and textural properties of bread were evaluated with the addition of purple cabbage, sorrel, capia pepper, pomegranate, pumpkin and cherry extracts to bread production. It was determined that the bread was enriched with phenolics with the addition of extracts (65% on flour basis) and the best sensory results were the breads with the addition of capia pepper extract.

Climate Smart Agriculture (CSA) is an integrated approach that transforms the agri-food system and mitigates climate change. They connect the use of farming techniques in order to increase food productivity, Climate resilient practice, and decrease greenhouse gases. The main aim of this review is to demonstrate the typical interrelationship between climate and agriculture and get knowledge regarding this. In addition, focus on traditional agriculture along with its mitigating measures for climate agriculture. They approach collective development practices through the efforts of individuals in order to manage agriculture and the food system under climate change. Therefore, there is an increasing need for a strategic plan to balance agriculture and the food system.

In this study, it was aimed to reveal the structural properties and the effects of husbandry practices on milk yield in dairy farms of Ondokuz Mayıs district of Samsun. While the data were obtained by face-to-face surveys and observations in a total of 59 farms those had ≥10 head cattle between January and June 2018, environmental factors affecting daily milk yield (DMY) were separately evaluated. Important negativeneses were determined on the barn type, bedding material using, calving pens, weaning period of calves, claw care and udder cleaning in the farms. It was informed that local bazaars and cooperatives were commonly used for raw milk marketing, and high feed price was the most important problem. DMY was significantly affected by the experience of farm owner, number of the milking cows, amount of concentrate feed that given and milking type. It was concluded that farm properties and herd management methods have to be restored to elevate milk production in the investigated farms.

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.

In this study, it was aimed to increase grain yield and grain zinc content by foliar application of zinc in different soybean varieties. In this study, umut-2002, altınay and cinsoy cultivars were used as material and foliar zinc application (0-60 kg ha-1) was applied to these cultivars. In the study, plant height, first pod height, leaf chlorophyll content, number of pods per plant, number of pods per pod, 100-seed weight, grain yield, grain protein content and grain zinc ratio were measured. This increase was also observed in grain protein content and grain zinc content. Among the varieties, the highest grain yield was obtained from the Umut-2002 variety, while the highest protein content was measured from the Altıny variety.

In this study, the effect of foliar L-Histidine and Methinonin amino acid applications on grain cadmium (Cd) and zinc (Zn) uptake on durum wheat grown in soil contaminated with Cd was investigated. The research was carried out according to the randomized blocks design as a pot experiment in greenhouse conditions. In the experiment, Cd doses were applied as control (0 mg Cd kg-1) and (3 mg Cd kg-1). L-Histidine and Methionine amino acids were applied 7 times from the leaf after the start of flag leaf formation in wheat at 0.5 mM doses and harvested after the grain maturity was completed. According to the results obtained, the wheat grain dry matter yield in 3 mg Cd kg-1 polluted soil was 44.5 mg grain-1 in the control, while the dry matter weight was increased with the application of L-Histidine and Methionine from the leaves being 48 and 50 mg grain-1, respectively. It was determined that there were differences in grain Cd and Zn concentrations with the application of amino acids from the leaves at the dose of 3 mg kg-1 cadmium. When the grain Cd and Zn intakes were compared with the control, it was found that the grain Cd concentration decreased, and the Zn concentration increased as a result of the application of amino acids. The high amount of Cd in wheat can make it to the human body through the food chain and is known to cause serious health problems after a certain amount of accumulation. As a result of this study, it is seen that L-Histidine and Methionine are effective in reducing Cd in the grain, and these amino acids probably form a complex with Cd, resulting in less transport.

This study aimed to analyze the spatial perception of educational buildings with historical significance by users. In this context, Antalya Vocational and Technical Anatolian High School, which is a historical building, was discussed as a material. A questionnaire was applied to individuals who graduated from this high school to examine how the facade design and garden layout were perceived in the spatial evaluation of the high school discussed in the study. Three different facade designs (modern, traditional, and mixed) based on the building complex were prepared using the AutoCAD, 3D Max, and Photoshop CS3 programs to be used in the questionnaire form consisting of open-ended and closed-ended questions. The frequency analysis was performed using the SPSS program to evaluate the data obtained after the questionnaire. According to the obtained results, it was determined that the middle age group was highly interested in the traditional and mixed facade design. It was observed that the participants further preferred the modern facade design as their level of education increased. It was observed that the participants preferred the mixed facade design more as their income level increased. Furthermore, it was determined that the mixed facade design was generally preferred more by the participants. In conclusion, the quality of historical buildings from the past should be updated with a modern perspective. Thus, positive effects will be achieved for the continuity of the building and its compliance with the environment. It is foreseen to provide positive effects both in terms of functionality and in the field of visual admiration and comfort by evaluating the changing needs of society over time and environmental factors together. On the other hand, while positive elements ensure the continuity of buildings and building complexes, it will also be possible to contribute to their becoming an urban image.

Grape pickle is a traditional food that is made with grapes (Vitis vinifera), horseradish (Armoracia rusticana) and grape syrup. In this study, the survival of Bacillus cereus and Escherichia coli in grape pickles produced with or without using probiotic Lactobacillus acidophilus La-5 as well as microbiological, chemical and sensory properties of each group were examined during 35 days of ripening at 25°C and 5 months at refrigerated storage period. Molds and lactic acid bacteria (LAB) counts remained below the limit of detection (6 log in samples to be considered a probiotic product. E. coli counts rapidly declined to undetectable level within 7 days, while B. cereus numbers was found 1.56-1.72 log cfu/g at the end of the storage period. As a result, it was established that traditional grape pickle is not suitable food matrix for probiotication. High total soluble solid content (63 °Brix) and presence of horseradish in grape pickles ensure the microbiological stability as well as the safety of product.

Over recent years, the demand for livestock products in Ethiopia is increasing; most of this demand is coming from urban centers, especially from Addis Ababa, as the buyers are demanding better quality and more hygienic produce. This has fueled interest in better quality animal feed, mainly from larger-scale commercial livestock producers. With this background, there has been interest in stimulating plant-based protein production that can be incorporated into livestock feed. Small quantities of lupins are grown (less than 20,000 ton per year) in the North Western part of Ethiopia for human consumption. These lupins are bitter due to their alkaloid concentration and are unsuitable for livestock feed. If non-bitter (sweet) varieties are grown, then they could be a source of protein for animals as is the case in some countries, such as Australia. The Ethiopian market for livestock feed was surveyed and segmented to evaluate the opportunities for lupins. The survey revealed that the livestock sector in Ethiopia is suffering from feed shortage both in terms of quality and quantity. Lupin, as a potential protein source feed has an opportunity to be incorporated into the livestock feed industry. Currently it is estimated that if sweet lupins were available, the short-term demand from commercial livestock producers and feed processors market segment is 20,000 t/year. In the medium-term, it is expected that as the national poultry production expands, there will be an increased demand from the large feed mill factories to around 35,000 to 40,000 t/year grain for high quality protein such as lupin. It is recommended that the already started sweet lupin promotion in the country has to be done at scale. In addition, production of sweet lupin in Ethiopia should be focused on the commercial farming sector and the marketing should be through the large-scale processors or direct to large-scale livestock producers.