Detoxifying and Enriching Bamboo Shoots: Antinutrients, Fermentation and Safety | Chapter 7 | Research Perspective on Biological Science Vol. 9

 Bamboo shoot fermentation is a traditional process that transforms nutrient-rich, but potentially toxic, shoots into safe and palatable foods. The main challenge addressed by this method is the presence of antinutritional factors such as cyanogenic glycosides, which can release toxic hydrogen cyanide if not removed. Indigenous and local communities use a combination of boiling, soaking, slicing, drying, and especially fermentation to reduce these harmful compounds. Fermentation, driven by beneficial microorganisms like lactic acid bacteria, yeasts, and fungi, lowers the pH and breaks down toxins, improving safety and imparting distinctive flavours and textures. This process not only enhances food safety and sensory qualities but also increases nutrient bioavailability and introduces probiotics, benefiting digestive health. The traditional knowledge behind these practices supports both community health and the development of safe, marketable bamboo shoot products, ensuring this valuable heritage continues sustainably.

 

 

Author(s) Details

Simson Soren
Department of Veterinary Physiology and Biochemistry, Lakhimpur College of Veterinary Science, AAU, Joyhing North Lakhimpur, India.

 

Sanjib Borah
Department of Veterinary Physiology and Biochemistry, Lakhimpur College of Veterinary Science, AAU, Joyhing North Lakhimpur, India.

 

Parijat Kashyap
Department of Veterinary Physiology and Biochemistry, Lakhimpur College of Veterinary Science, AAU, Joyhing North Lakhimpur, India.

 

Please see the link:- https://doi.org/10.9734/bpi/rpbs/v9/6776

A Review of Antihypertensive Peptides Derived from Food Sources| Chapter 12 | Microbiology and Biotechnology Research: An Overview Vol. 4

 

Antihypertensive peptides are small bioactive molecules known to inhibit key enzymes or receptors within the renin-angiotensin system, a hormonal pathway that regulates blood pressure and fluid balance. High blood pressure or hypertension is a major risk factor for a number of chronic diseases among human beings. A progressive rise in blood pressure can lead to haemorrhagic stroke, myocardial infarction, heart failure, chronic kidney disease, cognitive decline and premature death. The past decade has seen a constant increase in the prevalence of hypertension among populations because of changes in lifestyles and dietary patterns. Though pharmaceuticals are available, the response to drugs shows variability and outright toxicity in some patients. With prolonged use, side effects of the drug tend to manifest in the form of metabolic disorders like diabetes among patients. Since food sources have yielded bioactive peptides with antihypertensive properties, they have attracted the attention of the scientific community. Various methodologies like enzymatic hydrolysis, food fermentation and recombinant DNA technology have been explored for their production from various food sources such as dairy products, cereals, legumes, etc. A number of bioactive peptides from food sources have been identified which are known to possess antihypertensive properties. The review contains an overview of the possibilities of commercial exploitation of a variety of food sources for the production of antihypertensive peptides in functional food or therapeutic forms.

 

Findings indicate that dairy products such as milk and cheese remain the primary sources of these bioactive peptides. Enzymatic hydrolysis using gastrointestinal enzymes like pepsin and trypsin is the most common method for generating antihypertensive peptides. Additionally, many industrially utilised dairy starter cultures are highly proteolytic in nature and can be used for the production of antihypertensive peptides by fermentation of dairy products. Several novel antihypertensive peptides have been reported in milk fermented with Enterococcus faecalis CECT 5727. Apart from dairy-based sources, other dietary sources such as cereals, legumes, fish, eggs, plants, etc. have also been reported to produce peptides with blood pressure-lowering effects. In conclusion, dietary-derived peptides present a promising strategy for the prevention, regulation, and potential treatment of hypertension. Further apart from conventional food sources, peptidomic, bioinformatics and chemometric tools and databases need to be exploited in future research for food-derived antihypertensive peptides.

 

Author(s) Details

Praveen P Balgir
Department of Biotechnology, Punjabi University, India

 

Tejinder Kaur
Department of Biotechnology, Punjabi University, India.

 

Maleeka Sharma
Department of Biotechnology, Punjabi University, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/mbrao/v4/5825

The Phyto-chemical and Lipid Oxidation Quantification of the Aqueous, N-hexane and Petroleum Ether Extracts of Fermented Pawpaw (Carica papaya L.) Seed | Chapter 7 | Current Perspectives in Agriculture and Food Science Vol. 9

This research was aimed at evaluating the effect of extracting solvents on the yield, phytochemical compounds and selected chemical properties of fermented pawpaw (Carica papaya) seed. Fruit seeds contain several phytochemical compounds that have been reported to show antiviral, anti-allergic, anti-inflammatory, antitumor and antioxidant activities. Due to the varied chemical properties of these seeds, different solvents are used in the extraction. However, care must be taken in the choice of solvent used for the extraction because it will determine the yield and the quality of the extract in terms of the phytochemical content.

 

Extracts from fermented T-solo variety of pawpaw seeds were obtained using petroleum ether, n-hexane and hot aqueous solvents using standard method. Analysis was carried out to determine some qualitative and quantitative phyto-chemical and some selected chemical compositions (Peroxide Value PV and Thiobarbituric Acid Value TBA. Extracts’ yield was 26.00, 23.30 and 19.51% for petroleum ether, n-hexane and hot aqueous solvent, respectively. The result of the quantitative analysis shows that all the phytochemicals were more abundant in petroleum ether extract. The PV and TBA of n-hexane, petroleum ether and hot water extract were 5.32, 4.52, 0.00 meq/kg and 0.87, 0.16, 0.09 µg/kg respectively. It is evident that petroleum ether extract contains more phytochemical compounds than the other extracts so it is likely to have more antioxidant activities since antioxidant activities are associated with phytochemicals. The PV and TBA obtained for petroleum ether extract were relatively low and this implied that the extract will undergo little or no autoxidation or oxidative deterioration when used. The peroxide value and thiobarbituric acid value obtained for petroleum ether extract were relatively low and this implied that the extract would undergo little or no autoxidation or oxidative deterioration when used. This indicates that the extract can be a good preservative.

 

Author (s) Details

Adesola M.O
Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.

 

Akande E.A
Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria

 

Agboola H.A
Central State University, Wilberforce, Ohio, USA.

Please see the book here:- https://doi.org/10.9734/bpi/cpafs/v9/2433

Production, Physical Optimization, and Purification of Xylanase Enzyme from Bacillus sp. by Solid State Fermentation | Chapter 10 | Microbiology and Biotechnology Research: An Overview Vol. 1

Aim: Xylanases are extensively applied in paper and pulp industries as well as during the preparation of baked products to improve their quality. Additionally, it is also used in coffee, oil, and starch industries in order to increase their nutritional values.

Place and Duration of the Study: Azyme Biosciences Laboratory, Bangalore. An experiment was conducted between January 2021 and June 2021.

Methodology: In the present study, soil samples were collected near sawmills in various localities of urban Bangalore to isolate organisms for the production of xylanase using solid-state fermentation. Six organisms were isolated using selective media based on their morphological characters. Among them, one organism showed maximum production of xylanase enzyme identified as Bacillus sp based on their biochemical test and 16s RNA sequencing. Solid substrate fermentation was carried out using various agro wastes such as sugar cane bagasse; sawdust, paddy husk, wheat straw, and orange peel powder.

Results: In the results, production revealed that sugarcane bagasse showed maximum production of enzyme Bacillus sp compared to other substrates with different physical parameters such as pH 8, and temperature at 35 ^ºC after 72 hrs incubation. Trace element such as Mg⁺⁺ enhances the production of enzymes by more than 22% compared with other metal ions like Ca⁺⁺, Mn⁺⁺ and Fe⁺⁺. After production, the enzyme is purified by using three-step methods ammonium sulphate precipitation, dialysis, ion exchange, and gel filtration. Fold purification was increased up to 12 fold, yielding 36% and the molecular weight of the enzyme was 62 KDa determined using SDS PAGE.

Conclusion: Bacillus sp shown in this experiment is capable of producing xylanase enzyme when subjected to different physical parameters.

 

Author (s) Details

Shylesha, B.S.
Department of Chemistry, Sree Siddaganga College of Arts, Science and Commerce, Tumakuru-572102, Karnataka, India.

 

Mahesh, M.
Department of Biotechnology, Azyme Biosciences Private Limited, Bengaluru-560069, Karnataka, India.

 

Shubharani, R
Department of Biotechnology, Azyme Biosciences Private Limited, Bengaluru-560069, Karnataka, India.

 

V.N. Yoganandamurthy
Department of Biotechnology, Azyme Biosciences Private Limited, Bengaluru-560069, Karnataka, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/mbrao/v1/4021

 

Sustainable Biofuel Production from Agricultural Waste: Advances in Biochemical and Thermochemical Conversion Pathways | Chapter 8 | Current Research Progress in Agricultural Sciences Vol. 6

Introduction: Agricultural waste represents an underutilized renewable resource with significant potential for biofuel production. As global energy demands increase and climate change concerns intensify, the need for sustainable alternatives to fossil fuels has become critical. Agricultural residues and by-products offer a promising feedstock option that avoids competition with food production while addressing waste management challenges. These materials, primarily composed of lignocellulosic biomass, can be converted through various biological and thermochemical processes to produce liquid biofuels and biogas, potentially contributing to greenhouse gas mitigation efforts while supporting rural economies.

Aim: This study aims to evaluate the latest advancement in the production of biofuels from agricultural waste.

Materials and Methods: The study examines various types of agricultural waste, including crop residues, animal manure, and agro-industrial by-products, analysing their composition and suitability for biofuel production. Different conversion pathways are investigated, including fermentation, anaerobic digestion, pyrolysis, and gasification. The research evaluates pretreatment methods, enzyme production pathways, and synthesis processes for various biofuels like ethanol, butanol, and diesel substitutes. Case studies of operational plants and feasibility studies are analysed to assess technical and economic viability at commercial scale. Environmental impact assessments focus on greenhouse gas emissions, soil nutrient cycling, and sustainability metrics.

Results: The analysis reveals that agricultural waste can be effectively converted to biofuels through multiple pathways, each with specific advantages and challenges. Fermentation and anaerobic digestion show promising results for bioethanol and biogas production, while thermochemical processes demonstrate potential for producing advanced liquid fuels. Case studies indicate that commercial-scale operations are technically feasible, though economic viability varies with feedstock availability and processing efficiency. Environmental assessments show significant greenhouse gas reductions compared to fossil fuels, with additional benefits in waste management and soil nutrient recycling when properly implemented.

Discussion: While agricultural waste shows promise as a biofuel feedstock, several challenges must be addressed for widespread adoption. These include feedstock logistics, seasonal availability, and heterogeneous composition affecting conversion efficiency. Pretreatment technologies and process optimization remain critical areas for improvement. Economic viability depends on scale, technology selection, and policy support. Environmental benefits are significant but require careful management of soil health and nutrient cycling. Future research should focus on improving conversion efficiencies, developing integrated biorefinery concepts, and establishing sustainable supply chains.

Conclusion: Agricultural waste represents a viable and sustainable feedstock for biofuel production when integrated with appropriate conversion technologies. The review finds that while technical feasibility has been demonstrated at various scales, continued advancement in pretreatment technologies, process efficiency, and supply chain management is needed. Environmental benefits are substantial, particularly in greenhouse gas mitigation and waste management. Success in commercialization will require supportive policy frameworks, improved technology integration, and demonstration of long-term sustainability. The sector shows significant potential for contributing to renewable energy goals while supporting agricultural waste management and rural development.

 

Author (s) Details

 

Francis Mekunye
Auburn University, Alabama, USA.

 

Peter Makinde
Ohio University, Athens, USA.

 

Please see the book here:- https://doi.org/10.9734/bpi/crpas/v6/3285

Optimization of Alkaline Protease Production by Streptomyces sp. Strain Isolated from Ezzemoul Saltpans, Algeria | Chapter 2 | Current Perspectives in Agriculture and Food Science Vol. 7

The main objective of this work was to formulate a suitable medium for protease production by Streptomyces sp. which was isolated from Ezzemoul saltpans (Algeria). The phenotypic and phylogenetic studies of this strain showed that it represents probably a new species. The fermentation was carried out on two different media, prepared at three pH values. The results showed the presence of an alkaline protease with optimal pH and temperature of 8 and 40°C, respectively. The enzyme was stable up to 90°C, having a residual activity of 79% after 90 min. The enzyme production media were optimized according to statistical methods while using two plans of experience. The first corresponded to the matrices of Plackett and Burman in N=16 experiences and N-1 factors, twelve were real and three errors. The second was the central composite design of Box and Wilson. The analysis of the results allowed the selection of two factors having a significant effect on the production of the enzyme (fructose and malt extract), then defining their optima (7 g/l of fructose and 12 g/l of malt extract). This Study show the high biotechnological potential of this Streptomyces strain for the production of the thermostable alkaline protease.

Author(s) Details:

Boughachiche Faiza,
Institute of Nutrition and Food Processing Technologies, Mentouri Brother University Constantine, Algeria and Laboratory of Microbiological Engineering and Applications, Mentouri Brother University Constantine, Algeria.

Rachedi Kounouz,
Institute of Nutrition and Food Processing Technologies, Mentouri Brother University Constantine, Algeria and Laboratory of Microbiological Engineering and Applications, Mentouri Brother University Constantine, Algeria.

Duran Robert,
Team Environment and Microbiology (EEM), UMR 5254, IPREM, University of Pau and Pays de l'Adour, France.

Lauga Béatrice,
Team Environment and Microbiology (EEM), UMR 5254, IPREM, University of Pau and Pays de l'Adour, France.

Karama Solange,
Team Environment and Microbiology (EEM), UMR 5254, IPREM, University of Pau and Pays de l'Adour, France.

Bouyoucef Lynda,
Institute of Nutrition and Food Processing Technologies, Mentouri Brother University Constantine, Algeria.

Boulezaz Sarra,
Institute of Nutrition and Food Processing Technologies, Mentouri Brother University Constantine, Algeria.

Boukrouma Meriem,
Institute of Nutrition and Food Processing Technologies, Mentouri Brother University Constantine, Algeria.

Boutaleb Houria,
Institute of Nutrition and Food Processing Technologies, Mentouri Brother University Constantine, Algeria.

Boulahrouf Abderrahmane,
Laboratory of Microbiological Engineering and Applications, Mentouri Brother University Constantine, Algeria.

Please see the link here: https://stm.bookpi.org/CPAFS-V7/article/view/13401

Effect of Forage Amounts on In vitro Degradability, Fermentation and Methane Profiles of Seven Forages at Two Time Periods | Chapter 2 | Research Advances in Microbiology and Biotechnology Vol. 9

 Factorial experiments (exp) compared the effect increasing amounts of tested forages on degradability and fermentation profiles of seven forages during in vitroincubations with 40 ml of buffered RF (inoculum, RI) for 48 and 96 hours. This exp(7 × 3 × 2) involved 7 forages each of 3 amounts (Am, 0.1, 0.2 and 0.4 g)for two incubation times (T, 48 and 96 hours). The main effects of F, Am and F × Am were significant (P< 0.05) for In vitro dry matter degradability (IVD) and In vitro organic matter degradability(IVOMD) which decreased with increasing amounts of forages. The fermentation profiles varied with the type and amountof forages and T. It appeared that the degradability and fermentation profiles of different forages were influenced by T and amount of substrate used during in vitro incubations. However, the changes in IVD and fermentation profiles were not proportionate to the change in forage from 0.1 to 0.4 g. Thus, the uses of 0.4 g substrate are proposed to be used for subsequent studies to rank a wide range of feed ingredients.

Author(s) Details:

M. M. H. Khan,
Department of Biochemistry and Chemistry, Faculty of Biotechnology and Genetic Engineering, Sylhet Agricultural University, Sylhet-3100, Bangladesh.

A. S. Chaudhry,
School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne, NE1 7RU, UK.

Please see the link here: https://stm.bookpi.org/RAMB/article/view/12953

In-vitro Antagonist Effect of Bacteriocins Isolated from Fermented Vegetables against Pathogenic Microorganisms | Chapter 1 | Research Advances in Microbiology and Biotechnology Vol. 6

 Fermented foodstuff are known as probiotics which hold healthy live microorganisms. These foods undergone effervescence process during that bacteria converts the starches and sugars in that bread into lactic acid and acetic acid. These snacks have high nutritional principles, easy to prepare and are inexpensive. The bacteriocins produced by lactic acid microorganisms (LAB) acts as antimicrobial substances or preservative component on fermented bread product. Fermented produce and fruits can be applyied as potential probiotics as many lactic acid bacteria are developed in them. The present study was aimed to confine bacteriocins from fermented carrots, cabbage and beetroot salads and to determine their enemy effect. The lactobacilli were isolated by inoculating in MRS broth news and were identified by Gram’s staining, action and biochemical tests and also antibacterial productiveness by agar well diffusion means. The sterile nutrient agar publishing was inoculated with Staphylococcus aureus (MTCC 11949), Bacillus subtilis (MTCC 10010), Escherichia coli (MTCC 9721) and Pseudomonas aeruginosa (MTCC 9800). The wells were show up inoculated radio and 104, 106 cells/ml of lactobacilli were filled. The plates were hatched at 370C for 24 hrs in honest position. The Lactic acid bacteria isolated from festered carrot, vegetable & beet root exhibited good antagonistic-bacterial activity against tested pathogenic microorganisms. The Lactic acid bacteria shy highly gram-ve microorganisms than gram +ve microorganisms. Fermented vegetable products are microbiologically cautious, nutritious, and flavourful; have attractive sensory characteristics; and maybe conveniently stored for lengthened periods without cooling. Numerous studies on probiotics have linked their use to improved stomach balance and function, lowered antitoxin cholesterol, boosted immunity, and a lower risk of colon malignancy, among additional health benefits.

Author(s) Details:

Sowjanya Pulipati,
Department of Pharmaceutical Biotechnology, Vignan Pharmacy College, Vadlamudi-522 213, Andhra Pradesh, India.

P. Srinivasa Babu,
Department of Pharmaceutical Biotechnology, Vignan Pharmacy College, Vadlamudi-522 213, Andhra Pradesh, India.

Please see the link here: https://stm.bookpi.org/RAMB-V6/article/view/10918

Recent Advances Fermentation Technology for Bioethanol Production as One of Potential Energy Sources| Chapter 2 | Recent Progress in Science and Technology Vol. 4

 Rising the concern of energy security and the instability in fossil fuels price in addition to the adverse effect of these fossil fuels on the environment, made the world searching for alternative energy sources that are sustainable and clean to the environment. One of these alternative energies is bioethanol. Bioethanol is produced by microbial fermentation either from sugar crops or starchy grain crops depending on their availability as first-generation carbon sources for bioethanol production. These carbon sources are edible in nature and could lead into food-vs-fuel conflict and famine specially in developing countries. Inedible lignocellulosic biomass such as abundant agriculture byproducts and forestry waste are developed as second-generation carbon sources for bioethanol production. However so far, the excessive production cost of bioethanol from these lignocellulosic biomasses limiting the application of this technology for commercialization on large scale. In addition to the first and second generations of bioethanol technologies, there is third generation of carbon sources that currently under investigation for bioethanol production by gasification a wide verities of biomass sources into syngas (SG). Syngas is a mixture of carbo dioxide, carbon monoxide, and hydrogen. This syngas can be utilized as a carbon source for microbial fermentation using anaerobic bacteria such as Clostridium sp. to convert syngas into bioethanol and organic acids. In general, the interest in bioethanol as an alternative energy to fossil oil is due to its favorable properties as energy source.

Author(s) Details:

Osama O. Ibrahim,
Biotechnology,Bio Innovation LLC,7434 Korbel Dr.Gurnee IL. 60031, USA.

Please see the link here: https://stm.bookpi.org/RPST-V4/article/view/9439

The Production of Biogas from Cow Dung | Book Publisher International

Energy is defined as capacity for doing work.It exists in many forms mechanical, electrical, light, heat/thermal among others. Heat can do work, as when the expanding steam in a steam engine or  the expanding gases in an automobile engine  move the piston. Heat energy is also indispensable in our homes, industries, laboratories for many purposes.

At home cooking is an important activities all engaged in. we achieve this from different means including electicity and fossil fuel – use of charcoal, gas, kerosene. If we look critically of the fossil fuesl sources of the energy generated, they have been having negative effect on the environment copled with the the fact that the rise in the price of these fossil fuel is becoming worrisome.

The recent quest for alternatie sources of energy for domestic and industrial use, using the vast biomass, especially plant and animal waste needs serious attention. It is imperative that these organic waste are utilized to meet energy demand in devoid of negative environmental consequenses and at cheaper rate.  This is what motivated the coming up with fabrication of digester that under the influence of anaerobic bacteria degrade abundant cow dung that is constituting pollution in our environment into constituent molecules, methane gas, as iconstucted close to a laboratory of Science Laboratory Technology deparment of the Polytechnic Bali, Taraba state Nigeria.

This book is simply presenting basic ideas of how construction of biogas system was made for the use of the laboratory and which can also be used as domestic iogas as a sorce of energy for heating, cooking when the gas cylinder was connected to  bursen burner to produce flame accompanied with heat based on the prevailing weather.

This is the preliminary work and it is hoped that further study and activities woud be conducted on the biogas system as recommended in this book to enhance knowledge and skills needed for its improvement for the benefits of students, Scientists, Technologists and humanity generally.

Author(s) Details:

Lamidi, Tajudeen Babatunde,
Department of Science Laboratory Technology, Federal Polytechnic Bali, Taraba State, Nigeria.

Ishaya, Ishaku Tilli,
Department of Science Laboratory Technology, Federal Polytechnic Bali, Taraba State, Nigeria.

Oliver, Peace Mbini,
Department of Science Laboratory Technology, Federal Polytechnic Bali, Taraba State, Nigeria.

Please see the link here: https://stm.bookpi.org/TPBCD/issue/view/884

Nutritional, Physicochemical and Sensory Characterizations of Six Sorts of Probiotic Yogurts Developed With Milk and Cereal Grains (Maize, Millet and Sorghum) in Benin | Chapter 13 | Emerging Challenges in Agriculture and Food Science Vol. 4

 Fermented beverages are popular in Benin and many other African countries. The study's major goal is to assess the nutritional, physicochemical, and sensory qualities of two types of probiotic yoghurts made with milk and cereal grains (maize, millet and sorghum). The two sorts of beverages were made using two separate methods and consisted of six distinct types of yoghurt (akpan yogurt, likpan yogurt, abokpan yogurt, gowe yogurt, litin yoghurt and abotin yogurt). The diverse fermented foods were subjected to physicochemical, nutritional, and sensory examinations. The physicochemical and nutritional analyses revealed that each of the six beverages included iron (3.7 to 22.8 mg/100 g), protein (14.3 to 19.0 percent), total carbohydrates (5.5 to 10.9 percent), and a pH of 4.1 to 4.2. Vitamins A, B1, B2, and C were found in every produced meal. Vitamin K1 was only found in the litin yoghurt (30.3 mg/100 g), while vitamin E was only found in the akpan and likpan yoghurts (3.3 mg/100 g and 7.1 mg/100 g, respectively). Vitamin A, B1, B2, and C levels were higher in foods made from fermented cereal pastes (maize, millet, or sorghum) than in other varieties. Statistical studies found that the three types of yoghurt in each category had a significant difference (p0.05). The sensory analysis revealed that the panellists of the tasting approved of all of the made fermented beverages. These many foods created play an essential role in terms of health due to their nutritional makeup and are advised for individuals of all ages, particularly the most susceptible population such as pregnant women, children, and the elderly who are frequently malnourished.

Author(S) Details

Tchekessi C. K. Célestin
Food Health Safety Research Unit (URSSA), Laboratory of Microbiology and Food Technology (LA. MI. T. A), Department of Plant Biology, Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC), 04BP 888 Cotonou, Benin.

Azokpota Paulin
Laboratory of Food Sciences (LSA), Faculty of Agronomic Sciences (FSA), University of Abomey-Calavi (UAC), 03 BP 2819 Jéricho, Cotonou, Benin.

Agbangla Clément
Laboratory of Genetics and Biotechnology, Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC), Abomey-Calavi, Benin.

Bokossa Yaou P. Innocent
Food Health Safety Research Unit (URSSA), Laboratory of Microbiology and Food Technology (LA. MI. T. A), Department of Plant Biology, Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC), 04BP 888 Cotonou, Benin.

View Book:- https://stm.bookpi.org/ECAFS-V4/article/view/6412

Plant Based Probiotic Functional Foods – History, Research and Market | Chapter 2 | Emerging Challenges in Agriculture and Food Science Vol. 2

 Foods fermented by probiotic lactic acid bacteria are good for your gut and may even be curative. Despite the fact that there is an increasing demand for vegan probiotic foods, the majority of probiotic products on the market are dairy-based. Plant foods have been fermented since the beginning of time, yet probiotic plant foods are hard to come by. This chapter takes you on a journey through history, from ancient fermented foods to cutting-edge research in the realm of functional plant-based probiotic meals. The difficulties that must be solved in the production of plant probiotic food are discussed, as well as a prospective outlook for its popularisation and research advancements.

Author(S) Details

Subhashree S.
Department of Food Processing and Quality Control, Stella Maris College, Chennai, India.

Kavita Sudersanadas
Department of Food and Nutrition, Govt. College for Women, University of Kerala, Thiruvananthapuram, Kerala, India and College of Applied Medical Sciences, King Saud Bin Abdulaziz University for Health Sciences, King Abdullah International Medical Research Centre, Ministry of National Guard Health Affairs, Riyadh, Saudi Arabia.

A. K. Beena
Department of Dairy Microbiology, College of Diary Science and Technology, KVASU, Trissur, Kerala, India.

View Book:- https://stm.bookpi.org/ECAFS-V2/article/view/4899

A Comparative Evaluation of Proximate Compositions of Boiled and Fermented Underutilised Melon Seeds: An Approach towards Alternative Substrates for Indigenous Soup Flavouring | Chapter 6 | Emerging Challenges in Agriculture and Food Science Vol. 1

A comparison of the proximate composition of five melon seed species boiled and fermented (Citrullus vulgaris (CV), Citrullus lanatus (CL), Colocynthis citrullus (CC), Cucurbita pepo (CP), and Cucumeropsis edulis (CE) is offered. Five different undehulled melon seed varieties were separated, cleaned, washed, and boiled in deep water for 3 hours, then cooled and dehulled by hand. The cotyledons were wrapped in blanched banana leaves (Musa sapientum), tied and pierced in three places with a fork, then boiled for another two hours, drained/cooled, and allowed to ferment at room temperature for 96 hours. For a second fermentation, the fermented seeds were mashed to a paste, wrapped with ofoala leaf (Icecina trichantha), and kept near a fire for another 144 hours. Following that, the boiled and fermented pulp samples of the melon seed kinds, as well as the microbial load, were analysed for proximate components. For ANOVA and mean separation, data were analysed statistically at p0.05 using SAS and WINDOW 7. When compared to raw melon seed samples, boiling somewhat lowered the protein content of the melon seeds from 19.63 percent (CP) to 26.73 percent (CE), which was further reduced during the first stage of fermentation (13.26-17.22 percent ). During the second stage of fermentation, however, there was a rise (17.22-22.86 percent). During boiling and fermentation, ash, crude fibre, carbohydrate, and fat were all minimally changed. Bacillus sp., Enterococcus sp., Staphylococcus sp., Micrococcus sp., Corynebacterium sp., and Serratia sp. were all isolated in the first stage of fermentation in all melon seed varieties. These alternate melon seeds could potentially be employed in the creation of food flavourings, according to the findings of this study.

Author (S) Details

A. I. Peter–Ikechukwu
Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology Owerri, Imo State, Nigeria, West Africa.

View Book :- https://stm.bookpi.org/ECAFS-V1/article/view/3099

Functional Effects of Fermented Soybean Food in China | Book Publisher International

 In East Asia, such as China, Japan, and South Korea, fermented soybean cuisine is a popular snack. In China, fermented soybean products are tasty and can be used for both seasoning and treatment. Long-term consumption can boost food intake, eliminate buildup, and break up stagnation. The functional roles of two key Chinese soybean fermented products, Shuidouchi and fermented soymilk, are summarised in this paper. Shuidouchi and Chinese fermented soymilk contain antioxidant, weight-loss, anti-inflammation, and cancer-prevention properties, according to many research, and are two good functional food classes. In China, the summary of this research will help to promote and enable a better knowledge of soy fermented foods and their functional purposes.

Author(s) Detalis

Dr. Xin Zhao
Chongqing University of Education, China.

Ms. Jing Zhang
Chongqing Chemical Industry Vocational College, China.

Dr. Xianrong Zhou
Chongqing University of Education, China.

View Book:- https://stm.bookpi.org/FEFSFC/issue/view/233

Process Fermentation of Filtrate Bamboo with Saccharomyces Cerevisiae and Zymomonas Mobilis: An Advance Study | Chapter 13 | Current Advances in Chemistry and Biochemistry Vol. 6

 Fermentation is the process of producing ethanol from glucose through the use of enzymes. Bamboo is one of the materials containing a high concentration of glucose, which has been hydrolyzed in advance. Bamboo is used when the hydrolysis process of bamboo does not include lignin and the pentose is done as a pretreatment process rather than lignification. The goal of this study is to produce ethanol as a bioethanol raw material substitution, using the pentose and dirt left in the bamboo. As a result, in the future, the best process, that we used biological processes that can optimize the production of ethanol, must be studied. The enzyme (Saccharomyces Cerevisiae and Saccharomyces Cerevisiae) was used. The process of producing ethanol from glucose using enzymes is known as fermentation. Bamboo is one of the materials that has been hydrolyzed in advance and contains a high concentration of glucose. Bamboo is used when the bamboo hydrolysis process does not include lignin and the pentose is applied as a pretreatment process rather than lignification. The goal of this research is to produce ethanol as a bioethanol raw material replacement using the pentose and dirt left in the bamboo. As a result, the best process, that we used biological processes to optimize ethanol production, must be studied in the future. The enzymatic (Saccharomyces Cerevisiae and Saccharomyces Cerevisiae)

Author (s) Details

N. K. Sari
Department of Chemical Engineering, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, East Java, Indonesia.

D. Ernawati
Department of Industry Engineering, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, East Java, Indonesia.

View Book :- https://stm.bookpi.org/CACB-V6/article/view/1445

Study on Standardization of Fermentation Time for Foxtail Millet to Blackgram | Chapter 5 | Cutting-edge Research in Agricultural Sciences Vol. 7

 Fermentation is a simple and cost-effective food processing system for preparing tasty and convenient foods. We tested instant or ready-to-use dosa mixes made from foxtail millet, rice, and pulses (black gramme and green gramme) fermented at 37°C for 6, 12, or 18 hours, depending on the pulse. Different combinations were created by combining these ingredients in different ratios, such as 70 percent foxtail millet, 20% black gramme, 10% green gramme, or 50 percent foxtail millet, 20% rice, 30% black gramme, and 10% green gramme, or 50 percent foxtail millet, 20 percent rice, 20% black gramme, 10% green gramme, and a control of 70 percent foxtail millet. The results revealed that for all combinations and controls, 12 hours of fermentation was needed to produce the best dosa. As compared to control, the first mixture produced better results, with percentage increases in appearance, texture, flavour, and overall acceptance of 3.66 percent, 2.41 percent, 1.18 percent, and 1.19 percent, respectively, with a 7.53 percent decrease in taste and no difference in sourness for both samples.

Author (s) Details

Ms. P. Harichandana
Department of Food and Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad – 500 030, India.

Dr. W. Jessie Suneetha
Krishi Vigyan Kendra, PJTS Agricultural University, Wyra 507165, Khammam Dt., India.

Dr. B. Anila Kumari
Department of Food and Nutrition, Post Graduate & Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad – 500 030, India.

Mrs. M. Tejashree
Department of Agricultural Microbiology & Bioenergy, College of Agriculture, PJTS Agricultural University, Rajendranagar, Hyderabad - 500 030, India.

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Agroforestry Practices among Farmers in Igabi Local Government Area of Kaduna State, Nigeria | Chapter 3 | Cutting-edge Research in Agricultural Sciences Vol. 7

 Farmers in the Igabi Local Government Area of Kaduna State, Nigeria, were interviewed about their agroforestry activities. A standardised questionnaire was used to collect data from 100 randomly selected farmers. The farmers' socioeconomic characteristics, degree of understanding and adoption of agroforestry practises, types of agroforestry practises adopted, factors influencing farmers' willingness to adopt agroforestry practises, common tree species retained on the field, and constraints faced by farmers in adopting agroforestry-based farming were all covered in the questionnaire. The frequency, percentage, mean, and probit model were used to analyse the data. The research discovered that males (78.00%) dominated farming activities in the study field, that the majority (96.00%) of the farmers are between the ages of 21 and 60, that the majority (87.00%) of the farmers are skilled, and that the majority (76.00%) of them have more than 5 years of farming experience. Farmers in the study region were aware of and practising various forms of agroforestry systems, including tree retention on the farm (33.00 percent), tree planting along with the retained trees (28.00 percent), taungya farming system (28.00 percent), and alley farming (28.00 percent) (20.00 percent ). The study found that agroforestry methods are widely used (79.00 percent) in the study areas. The most widely used agroforestry method in the study region was tree retention on farmland (31.0%), while shifting cultivation was the least widely used (5.00%). The probit model analysis revealed that farm size (1.1122), farming experience (0.0231), and access to credit (0.1103) were the variables that significantly influenced farmers' willingness to adopt agroforestry practises in the study region at the 10.00 percent probability level. The study also found that Parkia biglobosa and Vitellaria paradoxa were the two tree species most commonly retained on farmland by all respondents (100%), while Eucalyptus camadulensis was the least commonly grown or retained tree species on farmland in the study region (12.00%). However, constraints such as the high capital intensive nature of agroforestry practises (87.00 percent), weak extension service (80.00 percent), insufficient capital (77.00 percent), poor technical know-how of agroforestry practises (45.00 percent), land tenure system (36.00 percent), and lack of access to credit hindered the degree of adoption of agroforestry practises in the study region (13.00 percent ). Improved agroforestry extension services should be provided to farmers in the study region, according to the study; workshops, seminars, and symposia should be organised for adequate training of farmers to understand agroforestry techniques; and farmers should be encouraged to form cooperative societies so that they can have access to resources.

Author (s) Details

O. N. Oladele
Federal College of Forestry Mechanization, P.M.B. 2273, Afaka-Kaduna, Kaduna State, Nigeria.

O. Olukotun
Federal College of Forestry Mechanization, P.M.B. 2273, Afaka-Kaduna, Kaduna State, Nigeria.

U. U. Emeghara
Federal College of Forestry Mechanization, P.M.B. 2273, Afaka-Kaduna, Kaduna State, Nigeria.

J. T. Ayodele
Federal College of Forestry Mechanization, P.M.B. 2273, Afaka-Kaduna, Kaduna State, Nigeria.

B. F. Ishola
Forestry Research Institute of Nigeria, Jericho Hill, Ibadan, Oyo State, Nigeria.

M. M. Olorukooba
Federal College of Forestry Mechanization, P.M.B. 2273, Afaka-Kaduna, Kaduna State, Nigeria.

R. Suleiman
Federal College of Forestry Mechanization, P.M.B. 2273, Afaka-Kaduna, Kaduna State, Nigeria.

T. A. Awobona
Federal College of Forestry Mechanization, P.M.B. 2273, Afaka-Kaduna, Kaduna State, Nigeria.

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