The impact of (Canarium Odontophyllum Miq.) Dabai Optimum Soaking Condition Towards the Development of Dabai Peanut Spread Physicochemical Properties and Sensory Evaluation

Canarium odontophyllum miq. also known as dabai is known as Sarawak indigenous fruit and utilised for dabai peanut spread formulation. Dabai is physically hard in texture and consumed by soaking under heat treatment. Therefore, dabai optimum soaking condition is determined followed by the development of dabai peanut spread. The determination of soaking condition requires: soaking time (2, 4, 6, 8, 10 and 12) mins and soaking temperature (50°C, 60°C, 70°C and 80°C) as independent variables, and (water absorption, crude protein content, crude fat content, moisture content, ash content and colour) as dependent variables. 50°C for 4 minutes is the optimum dabai soaking condition, and it is being utilised for dabai peanut spread formulation. There were six different formulations with different ratios of soaked dabai and roasted peanut, and further underwent proximate analyses and sensory evaluation test. The combination of a low amount of soaked dabai (40 g) with a high amount of roasted peanut (160 g) has produced a high amount of crude protein (10.65%) and crude fat (35.95%) and was found significantly (p<0.05) acceptable by the panellists. The information obtained provides a better understanding of dabai as a potential food product ingredient.

Edible Coating from Enzymatically Reticulated Whey Protein-Pectin to Improve Shelf Life on Roasted Peanuts

Edible coatings are a viable alternative method to enhance food shelf life that can be designed using different biopolymers. This study evaluated the effect of a whey protein–pectin coating reticulated by microbial transglutaminase (mTG) on improving roasted peanuts’ shelf life. Peroxide value, water content, peanut color, and the solution’s contact angle were studied. The latter was improved by the presence of the enzyme. The results showed that the presence of the coating on the peanut surface reduces the peroxide value and water content, probably as a consequence of an improved barrier effect due to the presence of mTG, which protects the kernel. Enzymatically reticulated whey protein–pectin coatings are a promising alternative to enhance the shelf life of roasted peanut kernels using natural ingredients.

Determination of Mycoflora and Mycotoxins in Raw and Roasted Peanuts in Bangladesh

Mycoflora and mycotoxin contamination are major challenges in peanut (Arachis hypogaea L.) production, trading and health concern to humans and animals. A total of 24 peanut samples out of which 12 were raw and 12 were roasted; were collected from different places in Bangladesh. These samples were examined for detection of mycoflora and mycotoxin. The mycoflora associated with the peanuts belonged to 11 fungal genera such as Aspergillus, Alternaria, Chaetomium, Cladosporium, Curvularia, Fusarium, Mucor, Penicillium, Pestalotia, Rhizopus and Trichoderma and frequencies of occurrence ranged from 0.33% to 71.95%. Aspergillus (71.95%) was the most dominant while the least was Trichoderma (0.33%). The fungal genus Aspergillus was found to be the most occurred (5501 colonies) and Pestalotia was the least occurred (25 colonies) pathogen in all samples. The highest number of fungal colonies (393) were formed in raw peanut collected from Sadarpur, Faridpur, however, the lowest number of fungal colonies (232) were formed in raw peanut collected from Potuakhali. Aspergillus was available in all the 24 samples. Penicllium was present in 12 raw peanut samples; on the other hand, Rhizopus was present in 12 samples of roasted peanuts. Aflatoxins were detected from 5 raw samples and 3 roasted samples and detection level of total aflatoxin ranged from 1.72 to 8.52 μg kg-1. The highest level of aflatoxin (8.52 μg kg-1) was detected in raw peanuts from Sibchor, Madaripur. Maximum amount of total aflatoxin among the roasted peanut was 6.71 μg kg-1 collected from Chorvodrasan, Faridpur district of Bangladesh. Finding of this study would help us in planning strategies for awareness and management of aflatoxin.

Social Capital In Indonesia: Process To Design

This research aimed at finding a new design of social capital in order to reinforce sustainable small industrial enterprises. It was conducted on farmers and roasted peanut entrepreneurs as the small business agents. This research used qualitative research method with triangulation technique such as observation, interview, and documentation. To analyze the data, it used Advanced Analytical Method by Spradley. This research discoverd that the emergence of problems in the small business activities or roasted peanut industry as from the upstream to the downstream. It was severely supported by the negative social capital emerged from these industrial activities. The power of social capital which sometimes fell off actually never stagnated; however, it revived, and it could turn to be positive social capitals in terms of: (1) The Power of Colleague Network, (2) Mutual Trust and Cooperation, (3) Obedience to Life Norms, (4) Mutual Vurtue and, (5) Impact Values of Life. The process of a long journey of social capital has made it even more complete with the formation of a design of social capital through a community/group formed specifically consisting of peanut farmers and roasted peanut entrepreneurs. The set that is intended for: (1) Excavating and Exploring the Resources of Members of the "Association". (2) Protecting and Guarding the Members from Business Threats. (3) Utilizing Every Business Opportunity for Business Development in a Better Version. (4) Identifying and Anticipating every Threat of a Small Business. The process of social capital has become a force contained in the design of social capital which has an overall impact on the strengthening and development of small industrial economies. It also requires support and the role of the government as a regulator for the sustainability of small industrial businesses to continue to take part and be able to prosper the community's economy