The efficiency of various household processing for removing chlorpyrifos and cypermethrin in Chinese kale and Pakchoi

The vegetables, Chinese kale and Pakchoi, which are popular among the Thai people, are found to have problems with residues of pesticide. The pesticide residues in both Kale and Pakchoi were chlorpyrifos and cypermethrin. This research was to study the efficiency of pesticide residue reduction in Chinese kale and Pakchoi samples by using various household wash processing. The process included washing with normal water, 0.10% NaCl, baking soda, water flowing, and blanching. Pesticide residues were extracted from Chinese kale and Pakchoi to determine the amount of chlorpyriphos and cypermethrin residue by using analytical tools such as Gas Chromatography— Flame Photometric Detector (FPD) and Gas Chromatography—Electron Capture Detector (ECD). The results showed that the household processes for reducing the chlorpyrifos residue in Chinese kale and Pakchoi were the following: residues were reduced by 52.70–65.41%, 58.33–62.14%, 59.46–80.52%, and 46.04–62.85% when washed with normal water, 0.10% NaCl, baking soda, and water flowing through, respectively. Similarly, the household processes for reducing cypermethrin residue in Chinese kale and Pakchoi were the following: residues were reduced by 51.13–66.29%, 33.75–45.65%, 38.14–63.64%, and 44.88–61.63% when washed with normal water, 10% NaCl, baking soda, and water flowing through, respectively. Also, blanching reduced the chlorpyrifos residue by 37.96–50.44% and the cypermethrin residue by 47.86–52.42%. Therefore, while washing vegetables by soaking and dissolving substances, baking soda is the most effective when used for washing for at least 15 min to reduce the residue of pesticides. The consumers should be provided vegetables that are cleaned and have had a proper washing for removing pesticide residues and toxic residues.

Investigation of the effects of household processing on the reduction rate of chlorpyrifos, metalaxyl and diazinon residues in orange fruit

Summary The effect of the household processing on the reduction rate of chlorpyrifos, metalaxyl and diazinon residues in contaminated oranges has been investigated and the processing factors were determined. The evaluation included validation parameters, matrix effect (ME %), reduction behavior and processing factors (PFs). Validation parameters were successfully applied; the three pesticides showed satisfactory recovery (70–120%) and precision (relative standard deviation - RSD<20%); they also exhibited no matrix effect. The most effective process in the pesticide residues reduction was juicing, followed by pulping while the washing process was less efficient in removing all pesticide residues; sonication showed a high reduction rate with both chlorpyrifos and diazinon. The processing factors (PFs) were generally less than one which indicates that all processes can reduce pesticide residues in oranges. The results could guide the safe and reasonable use of chlorpyrifos, diazinon, and metalaxyl. These processes contribute substantially to reduce consumer exposure to pesticide residues in oranges.

Modeling the Potential of Household-Level Maize Processing to Reduce the Burden of Zinc Deficiency Among Women of Childbearing Age in Malawi

Objectives Dietary phytate is a potent inhibitor of zinc absorption. Phytate levels of cereals can be reduced by basic household processing techniques such as soaking, germinating, and fermenting. The objective of this study was to model the potential of such techniques to reduce the burden of zinc deficiency in Malawi, where high-phytate maize is a dietary staple. Methods Using nationally representative household consumption data and food composition tables, we estimated daily phytate and zinc intakes for individuals in Malawi. We then applied a mathematical model of zinc absorption based on total dietary zinc and phytate to calculate the apparent absorbed zinc for each individual. Using the Cut-Point method described by the Institute of Medicine, we determined the proportion of each physiological group with absorbed zinc below their mean requirements. We then simulated the reduction in dietary phytate resulting from maize processing and estimated the new burdens of zinc deficiency. We estimated the impact at various coverage levels and compared the results against an alternative model using zinc-biofortified maize. Results Nationally, 34% of females age 14–18 and 23% of females over age 18 were at risk of zinc deficiency. Only 13% of women of childbearing age met the zinc requirement for pregnancy, while less than 4% met the requirement for breastfeeding. The burden of zinc deficiency was highest in the South where maize intake was highest. The simulation of phytate reduction from household processing found that with 40% coverage, the proportion of at-risk females age 14–18 fell below 23%, while the proportion over age 18 fell to 14%. The potential benefits were greatest in the South, where the proportion of women at risk was reduced by over a third. Biofortification also reduced zinc deficiency, however the modeled impact of processing was greater than biofortification for all regions and subgroups. Conclusions Household food processing techniques may be an important strategy to reduce the burden of zinc deficiency among vulnerable women in Malawi. These techniques are low-cost and not widely practiced at present. Behavior change interventions to promote them must consider culture, gender norms, and drivers of food preference. Food-based approaches such as these should be given greater attention in nutrition and health policy and programming. Funding Sources None.

Klasifikasi pada Tempat Tinggal Menurut Provinsi dan Jenis Kepemilikan Berdasarkan Algoritma K-Means

<p><em>H</em><em>ousing is derived from the word house</em><em> which means</em><em> a place that has a place to live which will stay or stop in a certain time. Housing is a residence that has been grouped into a place that has facilities and infrastructure. The problem in this study focuses on the type of residential ownership in the form of SHM ART, SHM Non ART, NON SHM and others. </em><em>T</em><em>hese four types</em><em> can be used</em><em> to know the percentage of ownership in all provinces in Indonesia. Due to the fact that there is still a lot of information about the type of certificate ownership, there is still not much ownership. Therefore, the use of the k-Means algorithm as a data mining concept in the form of clusters, where the data already has parameters or values that fall into the category of unsupervised learning. That data produced the best. The data was obtained from published sources of the Republic of Indonesia government agency, namely the Central Statistics Agency data with the category of household processing with self-owned residential buildings purchased from developers or non-developers by province and type of ownership in 2016 throughout Indonesia. In conducting the dataset, researchers used the RapidMiner application as a clustering process application. This research </em><em>shows that</em><em> there are more types of ownership in the SHM ART, but for other values it is still smaller than the value in other types of ownership which is the second largest value. So</em><em>,</em><em> in this case, the role of government in providing assistance in the process of ownership in order to become SHM ART</em><em> is very important</em><em>.</em></p>

Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented beverage and condiment products have essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of traditional fermentation practices. In Ethiopia, fermented beverage and condiment products have practiced in a long history. During the production of traditional fermented beverage and condiment products, controlled natural fermentation process with the absence of starter cultures are used to initiate it. Moreover, the preparation of many traditionally fermented beverage and condiment products is still practiced in a household art, thereby a wide variety of fermented beverages and condiments are consumed in Ethiopia. In conclusion, the review discusses the nature of the beverage and condiment preparation, poor traditional household processing, and the extent and limitation of scientific work done so far and suggests some recommendations to limit the problem in Ethiopia.