Features of application of biologically valuable vegetable raw materials of Skolivschina in galician cuisine dishes preparation

The paper considers the peculiarities of the non-traditional vegetable raw materials of Skolivshchyna in the production of Galician cuisine with health-improving properties. We studied the experience of scientists in improving the quality of food and increasing their biological value through the addition of functional plant materials. The authors of the article described the results of the improvement of three dishes of Ukrainian cuisine, in the recipes of which there are non-traditional vegetable raw materials of high nutritional and biological value. This is a characteristic feature of modern trends in the food industry, which supports the main trends of rational and healthy eating and allows you to adapt traditional Ukrainian dishes to the consumer preferences of today's residents. The publication substantiates the use of Agropyrum repens, Urtica dioica L. and Oxalis acetosella as raw components of updated dishes. The aim of the work was to improve the technology of cooking Galician cuisine with partial replacement of several traditional recipe components. The research was conducted on the basis of the Department of Hotel and Restaurant Business and Food Technologies of Ivan Franko Lviv National University. The raw materials used met the quality and safety requirements of current regulations.

Cooking African Pumpkin Leaves (Momordica balsamina L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches

The leaves of African pumpkins (Momordica balsamina L.) are a commonly consumed traditional vegetable. They are a good source of polyphenolic antioxidants and carotenoids, which are, however, affected by cooking or digestion. We investigated the effect of household cooking methods (stir-frying or boiling) on the changes in bioactive metabolites, antioxidant capacity, release and accessibility of β-carotene and also inhibition of inhibitory activity against α-amylase and α-glucosidase enzymes during in vitro digestion of African pumpkin leaves compared to the raw leaves. Compared to boiled or raw leaves, stir-frying improved the availability of bioactive metabolites at the gastrointestinal phase. Quercetin 3-galactoside and rhamnetin 3-O-glucoside (marker compounds) discriminated the stir-fried leaves from raw leaves and boiled leaves after digestion. Stir-frying improved the release and accessibility of β-carotene and enhanced the antioxidant activities compared to boiling. Dialysable fractions of stir-fried leaves exhibited the greatest inhibitory activity against α-amylase and α-glucosidase enzymes compared to the raw and boiled leaves, as well as acarbose. Stir-frying, therefore, is recommended for use in household cooking to benefit consumers by increasing the intake of phenolics and β-carotene.

Changes in dietary patterns from preconception to during pregnancy and its association with socio-demographic and lifestyle factors

Abstracts Objective: To examine dietary patterns changes from preconception to during pregnancy and their associations with socio-demographic and lifestyle factors. Design: This study used data from the Australian Longitudinal Study on Women’s Health (ALSWH), a population-based prospective cohort study. Women’s dietary patterns were assessed using Healthy Eating Index-2015 (HEI-2015) score and the four patterns obtained from the factor analysis (Western diets; vegetable and grains; traditional vegetable; and fruit patterns). Multivariable linear regression and repeated measures mixed-effect models were used. Setting: A national representative survey which covers all Australian citizens and permanent residents in Australia. Participants: 621 women were included from the ALSWH. Results: Women’s scores increased on the ‘HEI-2015’, ‘traditional vegetable’, and ‘fruit’ patterns while the ‘vegetable and grains’ decreased from preconception to during pregnancy. Women with higher education were more likely to increase their HEI-2015 score and fruit consumption from preconception to during pregnancy respectively (β= 2.31, 95%CI: 0.02, 4.60) and (β= 23.78, 95%CI: 4.58, 42.97), than those with lower educational status. Single women were more likely to increase the consumption of vegetables and grains compared to married women (β= 76.08, 95% CI: 20.83, 131.32). Women with higher income had a greater increase in the HEI-2015 score than those with lower income (β= 3.02, 95% CI: 0.21, 5.83). Conclusion: The findings indicate that there have been marked dietary changes from preconception to during pregnancy. Changes in healthy dietary patterns were influenced by education, marital status, and income.

In situ conservation of traditional vegetable diversity in Wa homegardens in southwestern Yunnan, China

Background Homegardens are in situ conservation sources of germplasm diversity for overcoming homogenous germplasm problems in industrial agricultural systems. The Wa people constitute a long-dwelling ethnic group mainly in southwestern Yunnan with a unique culture and rich knowledge of traditional vegetables. We hypothesized that traditional vegetable varieties are well conserved in Wa homegardens because Wa culture promotes the preservation of traditional vegetables. We surveyed vegetable varieties and the practices that are involved in the conservation of traditional vegetables in Wa homegardens, which could form the basis for in situ conservation. Methods The methods were used including questionnaires and semi-structured interviews. Sixty homegardens were surveyed through purposive sampling in 6 Wa villages. We documented ethnobotanical information about vegetables in homegardens. Plant species were identified according to the Flora of China. And thematic analyses were conducted for in-depth interviews to identify the conservation factors for traditional vegetables. Results Fifty-two vegetable species belonging to 16 families and 41 genera were recorded from 60 Wa homegardens. Fifty-five traditional vegetable varieties and thirty-six hybrids were recorded. Among all the villages, 23 ± 6 (average ± SD) traditional vegetable varieties per homegarden and 9 ± 3 (average ± SD) introduced varieties per homegarden were recorded. Local seeds were stored in 78% of households, with an additional 9% of households’ seed supplies coming from neighbors and relatives; the other 13% of households purchased local seeds from markets. In 83% of families, the female head was mainly responsible for the decision-making concerning traditional vegetables in homegardens; in 10% of families, the male head was responsible for decision-making, and a small percentage (2%) was determined by elderly people. Five percent of families made decisions jointly between male and female household heads. Conclusions This study demonstrated that rich traditional germplasm diversity is harbored in Wa homegardens because of the unique culture and traditional knowledge of Wa communities, which are practiced daily with homegrown food plants. Local vegetable seed conservation and sharing systems help maintain germplasm diversity in the Wa community homegardens. Wa homegardens constitute a practical solution for protecting traditional germplasm diversity and maintaining traditional lifestyles.

1456Changes in dietary patterns from preconception to during pregnancy and its association with socio-demographic factors

Background Little is known about the changes in dietary patterns from preconception to during pregnancy, nor of their association with socio-demographic and lifestyle factors. This study, therefore, examined dietary patterns changes from preconception to during pregnancy and their associations with socio-demographic and lifestyle factors. Methods This study used data from the Australian Longitudinal Study on Women’s Health (ALSWH), a population-based prospective cohort study. Women’s dietary patterns were assessed using Healthy Eating Index-2015 (HEI-2015) score and the four patterns obtained from the factor analysis (meats, high-fats, and sugar; vegetable and grains; traditional vegetable; and fruit patterns). Multivariable linear regression and repeated measures mixed-effect models were used. Results Women’s scores increased on the ‘HEI-2015’, ‘traditional vegetable’, and ‘fruit’ patterns while the ‘vegetable and grains’ decreased from preconception to during pregnancy. Women with higher education were more likely to increase their HEI-2015 score and fruit consumption from preconception to during pregnancy respectively (β = 2.31, 95%CI: 0.02, 4.60) and (β = 23.78, 95%CI: 4.58, 42.97), than those with lower educational status. Single women were more likely to increase the consumption of vegetables and grains compared to married women (β = 76.08, 95% CI: 20.83, 131.32). Women with higher income had a greater increase in the HEI-2015 score than those with lower income (β = 3.02, 95% CI: 0.21, 5.83). Conclusion The findings indicate that there have been marked dietary changes from preconception to during pregnancy. Changes in healthy dietary patterns were influenced by education, marital status, and income. Key messages Early shaping of adequate dietary behaviours before pregnancy is very important for the mothers and their children's health since pre-conception diets have a critical role in placental and foetal tissue developments.

“Masato de Yuca” and “Chicha de Siete Semillas” Two Traditional Vegetable Fermented Beverages from Peru as Source for the Isolation of Potential Probiotic Bacteria

In this work, two Peruvian beverages “Masato de Yuca,” typical of the Amazonian communities made from cassava (Manihot esculenta), and “Chicha de Siete Semillas,” made from different cereal, pseudo-cereal, and legume flours, were explored for the isolation of lactic acid bacteria after obtaining the permission of local authorities following Nagoya protocol. From an initial number of 33 isolates, 16 strains with different RAPD- and REP-PCR genetic profiles were obtained. In Chicha, all strains were Lactiplantibacillus plantarum (formerly Lactobacillus plantarum), whereas in Masato, in addition to this species, Limosilactobacillus fermentum (formerly Lactobacillus fermentum), Pediococcus acidilactici, and Weissella confusa were also identified. Correlation analysis carried out with their carbohydrate fermentation patterns and enzymatic profiles allowed a clustering of the lactobacilli separated from the other genera. Finally, the 16 strains were submitted to a static in vitro digestion (INFOGEST model) that simulated the gastrointestinal transit. Besides, their ability to adhere to the human epithelial intestinal cell line HT29 was also determined. Following both procedures, the best probiotic candidate was Lac. plantarum Ch13, a robust strain able to better face the challenging conditions of the gastrointestinal tract and showing higher adhesion ability to the intestinal epithelium in comparison with the commercial probiotic strain 299v. In order to characterize its benefit for human health, this Ch13 strain will be deeply studied in further works.

Development of the desserts based on non-traditional vegetable raw materials

Nowadays, the problem of healthy eating is acute. Most consumers prefer organic foods, dishes based on natural vegetables and fruits, and healthy nutrition. Thus, reducing calories content and increasing the nutritional value of sweet dishes is a promising area for the research. Therefore, the object of this study is the technology of whipped sweet «sambuk»-type dishes. To create the new desserts, non-traditional vegetable raw materials, namely physalis puree and banana puree, were chosen. Physico-chemical, mathematical, and dessert quality analysis methods were used in the study. One of the most problematic tasks in the technology of whipped desserts is the stabilization of the foam structure. Therefore, the inclusion of physalis puree and banana puree in the recipe affects not only the organoleptic properties, but also improves the physical and chemical parameters of the dish. In particular, the aggregate stability coefficient of the foam increases to 4.33 in the samples with banana puree and to 3.48 in the samples with physalis puree, which is 2 and 1.66 times higher than the same indicator for control sample. The specific volume also has a noticeable improvement (it is 1.5 times higher in samples with physalis puree and 1.16 times higher in samples with banana puree comparing to control). During the study the effect of selected raw materials on the dry matter content in new desserts was determined (it ranges from 36.5 % to 41.3 5 % in samples with physalis puree and from 23.2 % to 27.8 % in the case of adding banana puree) . The acidity of the model samples ranges from 4.8 to 4.61 pH in desserts with physalis puree, and from 5.53 to 5.41 pH in desserts with banana puree. Based on the expert assessment, the value of the sample quality criteria was determined. Conclusions are made on the expediency of non-traditional raw materials using in the preparation of whipped desserts.

Effect of Biofumigation on Fusarium wilt of Eggplant caused by Fusarium oxysporum f. sp. melongenae

Eggplant is the most traditional vegetable crop in India and susceptible to a number of diseases, among which Fusarium wilt caused by Fusarium oxysporum f.sp. melongenae (FOM) that reduce yield and quality. The present study on effect of biofumigation on Fusarium wilt of eggplant caused by Fusarium oxysporum f.sp. melongenae under natural field conditions showed that the biocidal volatiles released by Brassica tissue incorporation decreased the wilt incidence greatly from 14.57(Radish) to 50.88(Mustard) per cent reduction over control and significantly enhanced the Yield 30.43 (Radish) to 51.95 (Mustard) per cent increase over control and also enhanced the yield parameters viz., leaf area (10.15 to 35.87), plant height(13.01 to 26.39), root length(23.10 to 49.29) per cent increase over control respective.

In-situ Conservation of Traditional Vegetable Diversity in Wa Homegardens in Southwestern Yunnan, China

Background: Homegardens are recognized as in-situ conservation sources of germplasm diversity to overcome homogenous germplasm problems in the industrial agriculture system; it is crucial to understand how smallholders manage their homegardens to maintain traditional genetic resources. Wa is a long-dwelling ethnic group living mainly in southwest Yunnan, China. Traditional vegetables in homegardens management are still central to farmers’ livelihoods in Wa villages. We surveyed traditional vegetables in Wa homegardens and analyzed the factors conserving traditional vegetables in the homegardens management. Methods: The methods used in this work included semi-structured interviews, questionnaires, and field surveys. A total of 60 households through purposive sampling in three townships, 6 villages were surveyed. We documented ethnobotanical information on local name, edible methods, edible parts of traditional vegetables maintained in Wa homegardens. Plant species cultivated in Wa homegardens were identified according to Flora of China.Results: Fifty-five traditional vegetable varieties and 36 hybrid vegetable varieties in the homegardens were recorded. Among all the villages, 23 ± 6 (average ± S.D.) traditional vegetable varieties per homegarden and 9 ± 3 (average ± S.D.) introduced vegetable varieties per homegarden were recorded. 78% of households choose to store the local seeds themselves, with a further 9% of households’ seed supplies coming from neighbors and relatives, other 13% of households choose to purchase local seeds in the markets. In 83% of families, the female head holds the main responsibility for decision making for traditional vegetables planted in homegardens; in 10% of families were male head household to take responsibility for decision-making, and a small percentage which is 2% is determined by the elderly. 5% of families will make decisions jointly between both male and female household heads.Conclusions: This study demonstrated that rich traditional germplasm diversity is harbored in the Wa homegardens because of Wa communities’ unique culture and traditional knowledge, which is practiced daily using homegrown food plants. Local vegetable seed saving and sharing systems can help maintain the germplasm diversity in the Wa community’s homegardens. Wa homegardens can be a practical solution to protect the traditional germplasm diversity and maintain a lifestyle with traditional culture.