Global Journal of Food Science & Human Nutrition

Dietary Incorporation of Papaya Seeds for Determining Its Effect on Broiler Growth And Meat Quality

2023-09-24T04:05:20-06:00

Due to the world's rapidly growing population, there is a serious concern with food security. It has a close connection to food waste. During processing, the majority of the by-products are squandered because inadequate techniques are used, which causes malnutrition. This research focuses on the proper application of industrial wastes (byproducts) as a supplement to animal feed to lessen mineral shortage in broilers. Because papaya seeds have significant levels of fat, protein, fiber, and minerals, they were utilized as a feed for Cobb broiler chickens. Four treatments, each with seven chicks and five replicates, were designed for this study. Up to week 3, the broilers were fed an elementary diet, and the papaya seed powder (PSP) was added to the base feed in concentrations of 0, 0.5, 1, and 1.5%. Feed intake, live bird weight, weight gain, and feed conversion ratio were evaluated as growth factors.

The results showed that the average weekly intake of feed of the broilers was non-significant (p>0.05). With elevated concentrations of papaya seeds, there is no effect of any papaya treatment. Furthermore, the live-bird weight of the broilers also showed no impact with respect to time as it was the same in all treatments including PSP0, PSP1, PSP2, and PSP3. The weight gain was observed to be highest in the last week (W5) and increased with respect to time while according to treatments WG was the same in PSP0, PSP1, PSP2, and PSP3. The last growth parameter is the feed conversion ratio which was not affected by the addition of papaya seed powder in the broiler feed. Moreover, the quality of meat was determined by the weight of its cuts and organs and results revealed that carcass weight was constant with the all of PSP concentration in the feed as well as for control while there is no major effect of the PSP inclusion in the feedstuff on the organ’s weight of the broilers.

Evaluation of Different Processes to Stabilize and Preserve Pure Aloe Vera Gel for the Development of Ready to Serve Functional Drinks

2023-07-09T08:37:55-06:00

Aloe Vera is a plant known for its potential health benefits due to its antioxidant and anti-inflammatory properties. This study evaluated different processes for stabilizing Aloe Vera gel and investigated the effect of various preservatives on the storage of pure Aloe Vera gel. A functional ready-to-serve (RTS) Aloe Vera drink was formulated using stabilized Aloe Vera gel, water, sugar, and lemon essence, and optimized using a response surface methodology. Proximate analysis and antioxidant activity of pure Aloe Vera gel were compared with RTS functional drinks. The study found that a combination of heat treatment and chemical preservatives, particularly potassium sorbate, was the best method for stabilizing Aloe Vera gel. The RTS drinks had higher antioxidant activity than pure Aloe Vera gel, but the gel still exhibited significant antioxidant activity, making it a viable ingredient in functional drinks. The study provides insights into the best methods for stabilizing Aloe Vera gel and formulating functional drinks, highlighting the potential health benefits of Aloe Vera gel as a functional food ingredient.

Keywords: Aloe Vera gel, antioxidant activity, functional drinks, preservatives, response surface methodology.

Effects of Different Chemical Preservatives and Antioxidants on Storage Stability of Pomegranate Juice

2023-10-17T11:23:00-06:00

The aim of current study was to investigate the effects of different chemical preservatives (sodium benzoate, potassium sorbate) and antioxidants (citric acid, ascorbic acid) on storage stability of pomegranate juice. pH and TSS values indicate, that there was no influence of chemical preservatives and antioxidants on pH of pomegranate juice. Furthermore, sensory evaluation concluded that maximum score of color, flavor, taste and overall acceptability was recorded under T3 and minimum values were noted in T6. On the basis of present investigation, it was recommended that pomegranate juice should be preserved in 0.05% sodium benzoate + 0.05 potassium sorbate + 0.1% Citric acid+ 0.05% ascorbic acid to improves the sensorial properties of juice.

Impact of COVID-19 Pandemic on Food Productivity, Security and Supply Chain

2023-08-31T03:25:37-06:00

Abstract:

COVID-19 pandemic has been catastrophic for almost everything including the global economy. Among many sectors, the food and the agriculture sector was the worst hit following the immediate lockdown and market shutdowns. Though some stability was prevalent from supply side, however, the severe restrictions put in place to curb the spread of pandemic have endangered the supply of agricultural and food articles contemporaneously across borders and from field to fork. The major issues discussed in this paper included, but were not limited to, direct and indirect effects on food and agriculture sector, effect on the fisheries, farm labor accessibility, food security problems and food supply chain issues.While the income decline due to price fall and supplies chain disruptions due to pandemic have escalated the food shortages in several of developing and developed countries. Nevertheless the global demand for food items has remained more or less unchanged owing to their inelastic demand. The lessons learned from the unforeseen outcomes of the pandemic have left many a lot more prepared and ready for any new waves of the virus.