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Fish skin is a byproduct part and can be converted into value added product like gelatin. The objective of this research was to produce gelatin from two fresh-water fish skins i.e. Nile tilapia (Oreochromis niloticus) and Nile perch (Lates niloticus) and determine the physicochemical characteristics of the obtained gelatin. The physicochemical properties, free amino acids, protein content, pH, viscosity, colour, melting point, clarity, water holing capacity (WHC) and fat binding capacity (FBC), were studied and compared to the commercial bovine gelatin. Nile perch gelatin presented (87.24%) protein content which was resembles to bovine gelatin (88.18%). The viscosity (6.02 cP) of Nile tilapia extracted gelatin was also comparable to the bovine gelatin (6.77 cp). Results showed that the lightness of Nile tilapia gelatin (37.07) was greater than that of bovine gelatin (31.75). Regarding to the WHC, of Nile perch gelatin was higher by 3-fold (687.97%) than bovine gelatin (225.17%). While the Nile tilapia presented 1.4-fold (637.18%) higher than that found in bovine gelatin. Based on obtained results, it could be recomended that fish gelatin could be considered an excellent alternative to mammalian gelatin because of its functional properties similarity with commercial bovine gelatin.

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Lignocellulosic biomass is extensively present as cheap-cost recyclable resource on the globe. Lignocellulosic biomass transformation toward value-added biomolecules is the most sustainable approach as it is not competing with food chain or feed cycle. Lignocellulosic biomass conversion to value-added products is being carried out following various existing routes such as thermochemical, chemical, and or biological avenues. However, biological route of lignocellulosic biomass conversation via enzymes is one the most feasible, rapid, and ecological benign approach. Diverse range of microbial communities have been involved to secret various extracellular cellulase enzymes that degrade stubborn lignocellulosic biomass into simple carbon sources, which can further be converted into value-added products starting from biofuel to bioplastics. However, catalytic activities of these cellulases are not up to the mark that can support industrial need at present due to lower substrate specificity, substrate conversion rate, and turnover number. To this end, many experimental analysis have already been carried out to improve the bioprocess development for enhancing lignocellulosic biomass degradation through engineering (mutations and genetic engineering) intervention on cellulase enzymes. Hence, this chapter will depict a critical overview on current research activities toward ameliorating cellulase enzyme catalytic efficacy through mutational, genetic, and protein engineering approaches for lignocellulosic biomass conversation to value-added products.

Oil palm industry is the largest contributor of biomass in Malaysia. Oil palm biomass are constantly generated in large quantities annually with a small fraction being converted into value added product while a large percentage are left underutilized. Several researchers have reported the various technologies available for the conversion of oil palm biomass into useful bio-products, including bio-fuel, biogas, bio-fertilizers, bio-composite and briquettes. In general, these technologies are either underutilized or inadequate for full conversion of these abundantly available biomass, hence, there is an urgent need for upgrading of such technologies. This review article highlights the availability of oil palm biomass in Malaysia, the chemical compositions, as well as a brief description of current technologies for converting oil palm biomass into value added products. The review also outlines a summary of the various products obtained from oil palm biomass. Steps to achieve maximum utilization of biomass from oil palm industry are also proposed.

Flowers that can be consumed by human being safely are known as edible flower (EF). In the fast and nutritive food thrive scenario; flowers breaking all the odds out to put their picture as the food grade material with their rich nutritive value. However, there is a strong aspiration for scientific evidences to justify positive impact of EF on health through superior nutritional and bioactive attributes. This review summarizes the outcome of various studies performed until now on edible flowers, focusing on nutritional, bioactive, preservation and toxicological properties and health effects. This article also provides valuable information through systematic compilation and interpretation of published data on edible flowers in order to increase their popularization among the food industry and consumers. Analysis of previously published outcomes revealed that the nutritional and bioactive attributes makes the EF as complete form of nutrition available for mankind and need further exploration for value added product development, without neglecting the identification and documentation of potential toxicological elements for safe and desirable application for future expansion of EF in to value added products.

Water hyacinth a fresh water aquatic plant is considered as a noxious weed in many parts of the world since it grows very fast and depletes nutrients and oxygen from water bodies adversely affecting the growth of both plants and animals. Hence conversion of this problematic weed to value added chemicals and fuels helps in the self-sustainability especially for developing countries. The present review discusses the various value added products and fuels which can be produced from water hyacinth, the recent research and developmental activities on the bioconversion of water hyacinth for the production of fuels and value added products as well as its possibilities and challenges in commercialization. (C) 2017 Elsevier Ltd. All rights reserved.

An experiment was carried out to evaluate the dehydration and rehydration characteristics of bitter gourd (Momordica charantia L.) fruits. The slices of bitter gourd were blanched in boiling water and steam for 1, 2 and 3 minutes respectively. The slices were then dried at 65°C, 60°C and 55°C in a cabinet dryer up to constant moisture content.After final dehydration, rehydration for 10minutes, 20minutes, 30minutes, 50minutes, 70minutes and 90 minutes were undertaken respectively. There were seven treatments, replicated thrice and experiment was laid out in completely randomized design. The moisture content declined rapidly in bitter gourd rings dried at 65°C.The rehydration ratio recorded was 6.42, coefficient of rehydration was 13.91 and percent water in rehydrated sample was 88.14% respectively in water blanched samples. Hence, it is concluded that, among the three drying temperatures and two blanching methods, better dehydration and rehydration characters were reported in samples dried at 60°C and blanched in water for 2 minutes.

Brazil is the world’s largest producer of orange and passion fruit, which are destined mainly for industrialization, generating grand volumes of wastes. The solid portion of these residues is a rich source of pectin - composed mainly of galacturonic acid and neutral sugars, which through the hydrolysis process can be used in biological conversion processes, as the production of polyhydroxyalkanoates (PHAs). This way, we characterized these wastes, followed by the extraction and hydrolysis of pectin for employ as a substrate for the cell growth of Cupriavidus necator. The results confirmed the large portion of pectin (almost 40 g.100g-1) and soluble sugars, present in these wastes. The hydrolyzed extract showed as a good source of carbon for the cell growth of C. necator with YX/S 0.56 and 0.44, µMax 0.27 and 0.21 for orange and passion fruit wastes respectively, similar to other carbon sources. This way, the extraction and hydrolysis of orange and passion fruit wastes for the cellular growth of C. necator, can be a good alternative to converting of residues in high value added product.

Simple Summary Fungi treatment is well established as a promising approach to upgrade the nutritional value of lignocellulosic biomass. This potency of fungi treatment is, however, primarily based on in vitro experiments, and extrapolation to practice is currently hindered, owing to a dearth of studies addressing the practical relevance of fungal treatment of high-fiber feed, such as rice straw and rice stubble. These potential biomasses are rife in Southeast Asian countries, coinciding with increasing rice production; however, it remains a big challenge to utilize rice stubble as a potential feed for ruminants. Similar to rice straw, rice stubble is traditionally eliminated through controlled burning, which is harmful to the environment. The aim of this study was to convert rice stubble into a new animal feed capable of increasing environmental friendliness. Using urea, it is well known to modify the lignification or silicification of lignocellulosic biomass. However, it remains scanty in combination with fungi treatment. Therefore, we treated rice stubble with either urea or oyster fungus (Pleurotus ostreatus) or a combination of these two treatments and offered these treated rice stubbles to slow-growing goats with the objective to study their effect on feed intake, digestibility, and fermentation end-products. Abstract The objective of this study was to evaluate the efficacy of the fungal treatment (Pleurotus ostreatus) of urea-treated rice stubble on growth performance in slow-growing goats. Eighteen crossbred Thai-native x Anglo-Nubian male goats (average body weight: 20.4 ± 2.0 kg) were randomly assigned to three experimental total mixed rations containing 35% rice stubble (RS) that were either untreated (URS), urea treated (UTRS), or treated with urea and fungi (UFTRS). URS and UTRS were cultivated and harvested from an aseptically fungal spawn, incubated at 25–30 °C for 25 days. Indicators of growth performance were monitored, and feces were collected quantitatively to assess nutrient digestibility, during a 12-week feeding trial. All goats remained healthy throughout the experiment. The goats fed UFTRS had a lower feed conversion ratio (kg feed/kg growth) compared to goats fed URS or UTRS. Compared to URS, dietary UFTRS increased the nutrient digestibility of slow-growing goats, such as organic matter (OM) (+8.5%), crude protein (CP) (+5.5%), neutral detergent fiber (NDF) (+39.2%), and acid detergent fiber (ADF) (+27.4%). Likewise, dietary UFTRS tended to increase rumen ammonia concentrations, but rumen pH and volatile fatty acids were not affected by UFTRS. In conclusion, the present study indicates that the fungal treatment of RS is an effective tool to improve the growth performance of slow-growing goats.

The palmyra palm (Borassus flabellifer Linn.) is a multipurpose tree. It is commonly found along the coasts of Africa, South Asia and Southeast Asia due to its strong tap root system’s ability to store a large volume of water and raise the water table level in the surrounding area. Several uses of this plant include beverages, food, medicine, fiber and timber. Unfortunately, due to the short shelf-life of palmyra palm fruit, more than 60% of the annual fruit yield is lost within 10 days of harvesting, and there is limited commercial use of ripe palm fruit. As a result, the physical properties, physicochemical properties, and proximate composition of value-added gummy jelly from palmyra palm were evaluated. The results showed that up to 26% (w/w) of fruit juice (prepared by mixing the mesocarp of ripe palmyra fruit with water (at a 1:1 w/w ratio) and then removing the insoluble pulp) can be added to the gummy jelly recipe with significant effects on textural and color characteristics, as well as changes in moisture, protein, carbohydrate and energy content.

The present article was designed with the aim to develop processing technology for preparation of fig (Ficus carica L.) fruits powder (Deanna variety) and the prepared fig powder was subsequently utilized in value added product like burfi (Indian cookie). In contrast to fig pulp and dried figs, the fig powder was found to be superior in terms of yield and ease of processing technology. Fig powder also open further fields of application that may promote fig powder processing at industrial scale in future. The products prepared by processing of figs viz. fig powder and fig burfi were chemically and sensorial assessed and also assessed for their economical feasibility and compared with market samples. Fig powder incorporated burfi was nutritionally rich in terms of fiber (3.7 %), potassium (0.464 %) and protein (13.12 %). The prepared product was found to be low cost as compared to the similar market products.

The objective of the study was to prepare noodles using Citrus maxima fruit segments suiting diabetic populations. The texture value decreased from 138 to 116 g force (fresh segments) and it increased for dry segments supplemented noodles (122 to 162 g force). Noodles supplemented with 30% fresh and 5% dry fruit segments were sensorial acceptable. Naringin and other bioactive compounds such as phenolics, flavonoids and carotenoids were retained better in uncooked noodles in comparison to the cooked noodles. The glycemic index of the formulated noodles falls within the medium glycemic index (GI) from 66.23% to 58.21% with resistance starch ranging from 3.47% to 8.89% compared to control. Thus pomelo segments in noodles had effectively helped in lowering the GI. Hence, the supplementation of pomelo fruit segments can be used as an ingredient to develop value added product suiting normal and diabetic population.

The value-added millet-based chips are basically prepared by using the ingredient ragi (finger millet). Ragichips are highly comprised of amino acids, minerals like calcium, iron and carbohydrates. It is low in fat and most of which are unsaturated fats. The chips are organoleptically evaluated and tested in laboratory with basic variations of flours. This chip is found to be affected after a minimum storage of 15 days without any increase in moisture content.

Chandpur is popularly known as the city of Hilsa in Bangladesh. The fame of Hilsa of Padma-Meghna River in Chandpur district is worldwide. Hilsa exploited from different rivers in different regions of the country are landed in plenty at Chandpur Fish Landing Center. The present study was conducted from August 2016 to November 2016 in Chandpur district. The aim of this study is to determine the supply chain analysis of Hilsa egg and to assess the prospects for effective management and monitoring of this trade and export potentialities. Primary data were collected from direct observation through personal interview following a structured questionnaire with the fishermen, fisher folk, retailer and local transporters. Secondary data were collected from the daily newspapers of Bangladesh both local and national. Hilsa eggs are collected from the landed Hilsa fishes that are lower grade in terms of quality. The eggs are packed in the plastic boxes which are then stored in large Styrofoam boxes covered with ice and then sold to sea food companies of Chattagram, Bangladesh. From them, the eggs are exported to different countries in the world including India, Malaysia, UK, USA, Saudi Arabia and some European countries. The trade and export channel should be monitored regularly whether it is done properly or not. Due to its export potentiality, the authority should give concern on its trade and make a plan for considering Hilsa egg as a value added product in the country’s market and abroad.

Edible bird nest (EBN) is a product obtained from the salivary excretion of different species of swiftlets during the breeding season. It is an expensive health food product. The raw EBN needs intensive cleaning before it can be consumed. Currently, EBN is increasingly used in cosmetic products. The cleaning procedure generally produced about 30 % (w/w) of waste. To date, there is no work conducted to study the composition of the waste recovered from the cleaning process and converting the waste into useful downstream products. Therefore, the aim of this study is to determine the composition of the EBN wastes and to formulate a value added facial cream product from the EBN waste. EBN waste (residues) was collected from the cleaning water of EBN samples from the swiftlet species Aerodramusfuciphagus using the centrifugation method. The chemical composition of the EBN waste (residues) was analyzed qualitatively using the FTIR technique. Similarly, the different grades of processed EBN samples (2A, 3A, 4A, 5A and biscuit white) from the swiftlet species Aerodramusfuciphagus were quantitatively analyzed using the elemental analyzer. The residual EBN showed high protein content (47.33±3.09 %) and carbohydrate content of 2.4±0.37 %. Interestingly, nitrite, nitrate and lead were not present in the EBN waste. Thus, EBN waste is considered safe to formulate a facial cream. The collagen content in EBN is good as an anti-aging beauty cream. Since the EBN is a very expensive product, the residual EBN waste has good potential to formulate a value added product without any loss in its nutritional health benefits to achieve a similar effect as EBN. The high protein content retained in EBN waste makes the wash off water from EBN washings a suitable nutrient – rich component for the formulation of health and beauty products.

A field study was undertaken on Nepalese fingermillet genotypes with the participation of the local community at pipaltar of nuwakot district during 2003 and 2004. The study included a) identification of superior fingermillet cultivars through diversity block management and mother set trial, b) seed Production of promising lines, c) farmers' field verification trial (diamond trial) And d) characterization and documentation of fingermillet genotypes. Results Revealed that mudke, chaure and jalbire are high yielding promising genotypes Suited to that area. From household surveys carried out among 46 samples (40%), 80 hh have revealed that mudke, chaure and seto kodo are preferred fingermillet cultivars. About 70% grow mudke, 46% grow chaure while 2% Grow Seto Kodo. The programme has successfully explored the potential of Local fingermillet cultivars by there evaluation and utilized them through Value added product development and market promotion. Nepal Agric. Res. J. Vol. 9, 2009, pp. 12-16 DOI: http://dx.doi.org/10.3126/narj.v9i0.11636

This research work was supported by the grant SFRH/BPD/98694/2013 (Bruno Fernandes) and SFRH/BD/52335/2013 (Pedro Geada) from Portuguese Foundation for Science and Technology (FCT). This study was supported by FCT under the scope of the strategic funding of UID/BIO/ 04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684), Project UID/Multi/ 04423/2013, Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462), FCT Strategic Project of UID/BIO/04469/2013 unit and by the project NOVELMAR (reference NORTE-01-0145-FEDER-000035), cofinanced by the North Portugal Regional Operational Program (Norte 2020) under the National Strategic Reference Framework (NSRF) through the ERDF.

The aim of this work was to evaluate the physico-chemical, instrumental color and texture, and sensory qualities of restructured tilapia steaks elaborated with small sized (non-commercial) tilapia fillets and different levels of microbial transglutaminase (MTG). Four concentrations of MTG were used: CON (0 % MTG), T1 (0.1 % MTG), T2 (0.5 % MTG), and T3 (0.8 % MTG). In addition, bacterial content and pH shifts were also evaluated during 90 days of frozen storage. The different levels of MTG did not affect (P > 0.05) either the proximate composition of the restructured tilapia steaks or the bacterial growth during the frozen storage. MTG improved (P

The purposes of this study were to develop value-added sauce (chili hot sauce) products with Korean advanced chili peppers (Capsicum annuum L.), to determine physicochemical characteristics of hot sauces, and to conduct a sensory evaluation of developed hot sauces. American chili hot sauce products were collected from the American local favorites, and were analyzed based on their compositions. The developed Korean hot sauce contained tomato (29.2%), onion (18.2%), sugar (11.5%), vinegar (10.9%), Korean chili peppers (11.0%), herbs, plum extract, and oligosaccharide, and it showed a higher overall acceptability, compared to that of the hot sauce samples. Its physiochemical analysis showed: salt 5.46±0.21%, total acidity 6.04±0.04%, pH 3.32±0.25, and °brix 58.50±0.10. This result suggests the possibility for developing a processed chili pepper products.Key words : Korean chili pepper, hot sauce, sensory evaluation, value-added product I. 서 론 1) 고추 (Capsicum annuum L.) 는 전 세계인이 즐겨 먹는 대표적인 향신료로 국내 고추 생산량은 건고추 기준으로 연간

The genus Prosopis, a member of Fabaceae family grows profusely in arid regions of the world. Native tribes have used this plant as a source of subsistence for generations. The high-protein, low-carbohydrate flour of its pod is touted to be a potential food source. Some recently reported bioactive potentials range from functional food, antioxidant, hypolipemic, antihypertensive, antidiabetic, antinociceptive, estrogenic, anticancer, antimicrobial and neurostimulator to larvicide. This chapter furnishes a comprehensive account of the current state of knowledge and proposes future scopes.

The common trash fish landings in Cochin harbours were estimated and the value addition of underutilized trash fish was attempted and tested for the sensory quality of the value added product. Lesser Sardines and Silver Bellies were found to be the major trash fishes in Cochin harbours. Triacanthus biaculeatus (Common name: Silver Bellies; Vernacular name: Mullan), has been caught frequently in trawl catches. Commonly, Mullan was not utilized due to its bony nature and coarse skin. Therefore, value added product (cutlets) was developed using minced trash fish by combining T. biaculeatus (35.2% yield) with Tuna to enhance the sensory properties. Best results were obtained in cutlets prepared with 25% trash fish and 75% Tuna. However, 50% trash fish with 50% Tuna combination was more economically viable. Economic value and sensory properties of low value trash fishes like Triacanthus biaculeatus can be improved by combining it with a high value fish

Phorbol esters (PEs) are diterpenes present in Jatropha curcas L. seeds and have a myriad of biological activities. Since PEs are toxic, they are considered to be futile in Jatropha-based biodiesel production chain. In the present study, the extracted PEs from Jatropha oil were used as a starting material to synthesise pharmacologically important compound, prostratin. The prostratin synthesised from Jatropha showed identical mass with that of the reference standard prostratin, as determined by Nano-LC-ESI-MS/MS. Considering the rapid growth in Jatropha biodiesel industry, potential exists to harness large amount of PEs which can be further utilised to synthesise prostratin as a value added product.

An experimental study was conducted on the utilization of lamp shell locally known as ugpan to determine the value added products from it. The species of ugpan used was Lingula unguis and was collected in the coastal zone of Nabuswang, Canmoros, Binalbagan, Negros Occidental. Ugpan was tested as raw material into value added products. The meat was utilized into ugpan nuggets and the pedicle was used into crispy ugpan. The liking of ugpan nuggets and crispy ugpan were determined using sensory evaluation. The acceptability of the quality attributes of the value added product was determined using the 9-point hedonic scale. The liking of crispy ugpan showed 80 and 90 for the ugpan nuggets. The acceptability of crispy ugpan had a mean of 8.33 which meant like very much or very much acceptable, while the ugpan nuggets had a mean of 8.0 which meant like very much. The overall quality had a mean score of higher than 8 which means that the ugpan can be utilized into value added products. Improving the quality of ugpan nuggets can increase the hedonic score for the acceptance of the product. The result of this study will served as the extension project of the institution. Keywords - Technology, crispy ugpan, Lingula unguis, quality, ugpan nuggets, Negros Occidental, Philippines

Several studies have been conducted in many countries on how to increase the per capita consumption of poultry meat. With the growing demand for poultry meat, the development of value added product, such as chicken nuggets has been identified as the best way to increase poultry meat consumption. Apart from this allowing for the flourishing growth of fast food industries; chicken nuggets needs to be produced in higher quantity and to reduce cost, there is increasing interest in using of various meat additives. Though, chicken fat are edible, it is important to evolve production processes for gainful utilization of this part. So the main objective of this work was to study the effect of the addition of chicken fat and various salt contents on the physicochemical, proximate composition and sensory characteristics of chicken nuggets. Based on the results it is concluded that, even up to 5% level of chicken fat with 1.5–2% added salt there is no adverse effect in terms of physico-chemical, proximate composition and sensory qualities of cooked chicken nuggets. Even, at this fat and salt level product was more preferred by panellist than no fat-no salt chicken nuggets.

A study was conducted to investigate the effect of variety and fermentation time on rice wine quality. Two rice varieties, X- Jigna and Gomera, and three fermentation times, 5, 6 and 7 days were used to study the physicochemical and sensory qualities of wine. Significant difference was observed at P