Applications of Silk in Biomedical and Healthcare Textiles

Global trends are shifting towards environmental friendly materials and manufacturing methods. Therefore, natural fiber applications are gaining traction globally. Silk, a natural protein fiber is one of the textile fibers that have recently received more attention due to the new frontiers brought about by technological advancement that has expanded the use of silk fiber beyond the conventional textile industry. The simple and versatile nature of silk fibroin process-ability has made silk appealing in wide range of applications. Silk is biocompatible, biodegradable, easy to functionalize and has excellent mechanical properties, in addition to optical transparency. This review chapter explores the use of silk in biomedical applications and healthcare textiles. Future trends in silk applications are also highlighted.

KANDUNGAN GIZI DAN DAYA TERIMA ROTI STREUSSEL KACANG GUDE (Cajanus Cajan) YANG KAYA KALIUM UNTUK PENDERITA HIPERTENSI

<p>Gude beans (Cajanus cajan) (L.) Millsp) or also called pigeon peas are a type of black legume that can be found in India, Asia and Africa. Pigeon peas are a source of protein, fiber, vitamins, and minerals, including potassium, but the utilization of pigeon peas for food, especially in the bakery, is still limited. This study aimed to determine the nutritional content of pigeon pea streussel bread through laboratory tests (proximate test and potassium content test) and public acceptance through panelists' preference test. This study used a R&amp;D (Research and Development) with a 4D model (Define, Design, Development and Disseminate). Public acceptance was conducted by 100 general public using a preference test form. Data analysis used descriptive statistics and paired sample t-test. The preference test of gude streussel bread showed 4.09 (preferred). Nutritional content of pigeon pea streussel bread per 100 grams consisted of 51.3 grams of carbohydrates, 7.64 grams of protein, 10.36 grams of fat, 310.53 kcal of energy, and 188.79 mg of potassium. This research show that pigeon pea streussel bread can be consumed as a healthy bread for people with hypertension.</p>

Bioethanol Production and Proximate Compostion of Waste Potatoes

Bioethanol can be produced from biological matter through processing of food wastes or crops meant for bioethanol production. This study used potato wastes from food vendors in Sokoto, Nigeria as a cheap and renewable carbon source for fermentation of ethanol. Saccharomyces cerevisiae was used to optimize the growth parameters and hydrolysis of potato wastes of the ethanol fermentation aimed at achieving maximum production of bioethanol. Following the analysis, results indicated that, a combination of 0.5, 1.0, 1.5, 2.0, 2.5% of H2SO4 at 121˚C for 20 min in an autoclave can yield complete hydrolysis of all starch contents of potato wastes. The average proximate composition of the potato wastes showed 13.94%,1.42%, 1.72%,1.38%,0.43% and 81.11% of Moisture, Ash, Fat, Crude protein, Fiber and Carbohydrate contents respectively. Positive confirmation of reducing sugars and bioethanol was achieved by using benedicts and Jones’ reagents respectively, Quantitative Test for reducing sugars indicated 124.9 mg/gm, 88.6 mg/gm, 61.45 mg/gm, 53.22 mg/gm, 47.23 mg/gm for 0.5%, 1.5%, 2.0%,2.5% and 3% concentrations respectively.

Characterization of Flax and Hemp Using Spectrometric Methods

The comparison of the antioxidant activity of the studied seeds of fiber crop (hemp and flax) emphasized a hierarchy of antioxidant capacity. The purpose of the study was to investigate the antioxidant capacity and nutritional value of flax seeds (Linum usitatissimum L.) and hemp seeds (Cannabis sativa L.) in powder form. In this study, the FT-IR technique was utilized in order to detect molecular components in analyzed samples. Antioxidant capacity was evaluated with photochemical assay as well as humidity, protein, fiber, lipid and carbohydrate content. The FT-IR results reveal the presence of different bio-active compounds in hemp such as flavonoids, tannins, sugars, acids, proanthocyanidins, carotenoids and citric metabolites. The highest antioxidant capacity was observed in flax seeds, 18.32 ± 0.98, in comparison with hemp seeds, 4 ± 0.71 (μg/mg dry weight equivalent ascorbic acid). Regarding nutritional parameters, flax seeds showed the most increased content of protein, displaying average values of 534.08 ± 3.08, as well as 42.20 ± 0.89 of lipids and 27.30 ± 0.89 of fiber (g/100 g/sample). Hemp seeds showed the highest protein content of 33 ± 1.24 (g/100 g/sample).

Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality

In order to determine the influence of temperature and time of germination of the Bogatyr variety buckwheat on a change in the content of vitamins E, C, and B group, the germination parameters were optimized when developing a new type of seasoning. To optimize the germination parameters, the response surface methodology was used. The maximum total content of B, E, and C group vitamins in the sprouted buckwheat (4.591 mg/100 g) was observed at a temperature of 21.5 °C and the duration of germination of 3 days. The Bogatyr variety buckwheat was sprouted for 4 days. Changes in the nutritional and biological value of the sprouted grains were registered after 24 hours. Based on the comparative chemical analysis, it was established that the content of protein, fiber, vitamins, amino acids increases during the germination of buckwheat in comparison with the control sample. The protein content on day 4 increases by 1.38 times compared to control. At the same time, the mass fraction of carbohydrates on day 4 is reduced by 1.57 times; the mass fraction of fat ‒ by 2 times. It was established that the prototype seasoning that contains 30 % of sprouted buckwheat is characterized by a higher content of protein, vitamins, micro-and macronutrients compared to the control sample (without the addition of sprouted buckwheat). Adding the sprouted buckwheat grain to the seasoning has made it possible to increase by 25 % the antioxidant activity of the finished product compared to the control sample, which is 259.09 and 383.72 mg/100 g, respectively. In terms of safety indicators, the new product fully complies with the requirements for sanitary and hygienic safety. The results reported here give reasons to recommend the production of a new type of seasonings of enhanced nutritional value based on the sprouted Bogatyr variety buckwheat, which could expand and improve the quality of nutrition

Assessment of genetic diversity in chinese hulless barley accessions for qualitative traits

Cultivated barley (Hordeum vulgare L.) has been proven to be an economically important model plant and having large genetic diversity among the species. The effective exploitation of qualitative characters in barley can be measured by its genetic diversity and interrelationship. This study aims to determine the assessment of genetic diversity in Chinese hulless barley accessions for qualitative traits. Presently, in this study, the genetic diversity of 208 Chinese hulless barley from different Provinces of China, 111 genotypes were from the Tibet plateau, 30 Sichuan, 2 USA, 1 Canada, 12 Gansu, 51 Qinghai, 1 Yunnan was investigated; collected. Almost all the qualitative traits including crude protein, fiber, starch, neutral detergent fiber, and acid detergent fiber exhibited significantly high variability (p≤0.0001) among the cultivars. The data were analyzed using Statistics 8.1. In this study, significantly high variation was observed between starch content and neutral detergent fiber (23.64% and 11.54%). However, the highest diversity is based on the magnitude of the coefficient of variation exhibited in crude protein (13.82%), starch (12.87%), and fiber (12.17%). There was a significantly positive correlation between fiber, acid detergent fiber, and neutral detergent fiber except for starch content with crude protein and fiber that exhibited a significant negative correlation (r= -0.38*** and r= -0.92***). A large genetic diversity was observed through cluster analysis among all the 208 barley accessions, distance coefficient ranging between 0.28 and 75.86. The histogram revealed that frequency distributions of 208 different genotypes of hulless barley crop with all five different characters, crude protein, fiber, starch, neutral detergent fiber, and acid detergent fiber, showed normal distribution. It is concluded that this hulless barley study showed genetic diversity among the accessions and confirmed genetic diversity in various traits used.

Metabolome Profiling of Eight Chinese Yam (Dioscorea polystachya Turcz.) Varieties Reveals Metabolite Diversity and Variety Specific Uses

The Chinese yam (Dioscorea polystachya Turcz.) is an underutilized orphan tuber crop. However, in China it has been used in traditional medicine and food for centuries due to the presence of high starch, protein, fiber, and biologically active compounds. Knowledge on the metabolomic profiles of Chinese yam varieties is needed to explore the underutilized metabolites and variety specific uses. Here, the metabolome of eight Chinese yam varieties that are cultivated in different Chinese regions was profiled. A total of 431 metabolites belonging to different biochemical classes was detected. The majority of detected metabolites were classified as amino acids and derivatives. The different yam varieties offer unique uses; e.g., Hebei Ma Yam, Henan Huai Yam, and Henan Wild Yam were the most metabolically enriched and suitable as food and medicine. Yams from Hubei region had comparable nutritional profiles, which is most probably due to their geographical origin. Specifically, Henan Wild Yam had the highest concentrations of diosgenin, vitamins, and polysaccharides. Overall, this study presents a metabolome reference for D. polystachya varieties.

PENINGKATAN NILAI GIZI PRODUK PANGAN DENGAN PENAMBAHAN BUBUK DAUN KELOR (Moringa oleifera): REVIEW

In several countries, moringa leaves are starting to be widely used in food products as an alternative to overcome malnutrition. Malnutrition occurs due to a lack of energy and protein balance which disrupt human physiological function. The lack of micronutrient intakes, such as vitamin A, iron, and zinc, can also cause malnutrition. Moringa oleifera is referred to as the most economical tree. Almost every part of the tree contains abundant nutrients and plays an important role in meeting human nutritional needs. Moringa leaves contain high protein, vitamins, and minerals, to be used as an alternative to overcome nutritional problems. Various studies have concluded that moringa leaves can be used in food products. This review aims to determine the use of moringa leaves to increase the nutritional content in food products. The addition of moringa leaf powder causes a significant increase in protein, fiber, and mineral content in several food products. The addition of moringa leaf powder with the highest concentration resulted in the best increase in protein, fat, fiber, and mineral content in several food products. However, the acceptable concentration of moringa leaf powder addition is not more than 5%. Keywords: mineral content, moringa leaf, nutrient

Nutritional Values of Fruit through Image Processing

Health is the most important aspect of any human being. With the increasing pace of life, the focus on health was decreasing. This has created a wide number of problems like obesity, diabetes, hypertension, etc. Fruits contain a major source of energy, vitamin, nutrients which should be the vital part of diet. This paper presents a nutrition measurement system which calculates the precise quantity of moisture, protein, fiber, carbohydrates and fats present in the fruit. The system works without any complex hardware and weighing scale. It calculates the precise mass of fruit using two images digital images of the same fruit.