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Abstract Background Women remain central to household food and nutrition security. However, they continue to face several constraints with respect to access, control and use of credit and income. There is theoretical assertion that increasing women's decision-making authority over family income increases spending and leads to gains in nutrition. However, empirical evidence on the links between rural women's income control and household food and nutrition security is inadequate, especially for a developing country, such as Cameroon. Methodology We employ the food consumption score nutrition quality analysis, the income domain of the Abbreviated Women’s Empowerment in Agriculture Index and the Partial Least Square Structural Equations Modelling to examine data collected from 600 rural households in the West region of Cameroon to establish the effects of women’s control over income use on household nutrition quality. To ensure the reliability of our findings, additional tests such as the Confirmatory Tetrad Analysis, the Kolmogorov–Smirnov test with Lilliefors correction, and the Finite Mixture PLS approach are employed. Results From the analyses, we observed that a significant percentage of households have poor nutritional quality, particularly in terms of iron-rich food consumption. Women's control over income use remains low and varies based on the source of income. The analyses show that women's decision-making concerning income use and women's perception of their decision-making ability regarding income use and expenditure are positively associated with higher nutritional quality for the household. In addition, we establish that women's perceptions of their ability to make decisions about income use have a positive direct and total effect on nutrition quality, but a negative indirect effect on the latter, with the direct positive effect outweighing the indirect effect. Conclusions Inadequate consumption of iron-rich foods is pervasive for most households and there is limited control over income used for the majority of women in the study area. Enhancing women’s control over income use has significant implications for household nutrition quality. Hence, women should be empowered to fully exploit their potential at the household level to enhance food security at the community, regional and national levels.

Public procurement of food is crucial for ensuring proper nutrition and the provision of high-quality products in public institutions like schools and kindergartens. It should be seen as an investment in health promotion, particularly for young children. Notably, when no quality criteria are specified, the cheapest and often lowest-quality products are typically selected. This study analyzed 1126 public procurement orders processed by schools and kindergartens in Poland between November 2022 and March 2023, with a focus on cereal products and their derivatives. Of these orders, 197 met the inclusion criteria, yielding a total of 5084 cereal products for detailed analysis. The study assessed the quantities ordered and the quality characteristics specified in the procurement documents. The results revealed that the most commonly described criteria pertained to product composition, especially typical characteristics and the absence of additives. Sensorial characteristics such as consistency and color were also frequently specified, while sustainable public procurement criteria were mentioned the least, indicating their marginal importance in current procurement practices. This underscores the critical importance of establishing minimum standards for describing cereal products in terms of sensorial characteristics, composition, and sustainability. Such standards are essential for improving the quality of grain products supplied to public institutions and ensuring that these institutions actively contribute to promoting healthy eating habits among children. [ABSTRACT FROM AUTHOR]

Quinoa (Chenopodium quinoa Willd) sprouts are rich in bioactive compounds that offer numerous health benefits. However, limited research exists on their cultivation, nutritional value, and processing potential. This study compared the nutritional composition and antioxidant activity of quinoa sprouts from different varieties at various time points. Results showed a general increase in most nutrients over time. At the 24 h mark, JQ-W3 exhibited a 17.77% increase in leucine, 1.68 times higher than in eggs, along with a 6.11-fold elevation in GABA content. JQ-B1 exhibited the preeminent antioxidant potency composite (APC) score. Saponins, known for their bitter taste, decreased at 12 h but returned to original levels by 24 h. Based on nutritional components and saponin content, 24 h sprouted black quinoa JQ-B1 and white quinoa JQ-W3 were selected, providing a basis for quinoa sprout development in the food industry. These findings contribute to the understanding and utilization of quinoa sprouts. [ABSTRACT FROM AUTHOR]

Copyright of Chinese Journal of Oil Crop Sciences is the property of Oil Crops Research Institute of Chinese Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Xinjiang Agricultural Sciences is the property of Xinjiang Agricultural Sciences Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The study aimed to investigate the impact of different levels of organic fertilizer on the yield, nutrient composition, and fermentation quality of ryegrass. Using the Bond variety of polyfloral ryegrass as the experimental material, four organic fertilizer application levels were set at 750 (Group 1), 1 000 (Group 2), 1 250 (Group 3), and 1 500 kg/hm2 (Group 4). The changes in yield, nutrient composition, and fermentation quality of polyfloral ryegrass under different levels of organic fertilizer application were explored. The results showed that the plant height and fresh grass yield of ryegrass in Group 3 and Group 4 were significantly higher than those in Group 1 ( P<0.05). The dry hay yield of ryegrass in the first cut was significantly higher in Group 3 compared to Group 1 and Group 2 ( P<0.05), and the dry hay yield in the third cut was significantly higher in Group 2, Group 3, and Group 4 compared to Group 1 ( P<0.05). The contentrations of crude protein of ryegrass in Group 3 and Group 4 were significantly higher than that in Group 1 and Group 2 ( P<0.05), and the contentration of neutral detergent fiber was significantly lower than that in Group 1 ( P<0.05). The contentration of crude protein of ensiled ryegrass in Group 3 and Group 4 was significantly higher than that in Group 1 ( P<0.05), while the contentrations of ammonia nitrogen, neutral detergent fiber, and acid detergent fiber were significantly lower than that in Group 1 ( P<0.05). The concentrations of lactic acid and acetic acid of ensiled ryegrass in Group 2, Group 3, and Group 4 were significantly higher than that in Group 1 ( P<0.05), and the concentration of lactic acid in Group 3 was significantly higher than that in Group 2 and Group 4 ( P<0.05). The contentration of crude protein of fermented ryegrass in Group 3 and Group 4 was significantly higher than that in Group 1 and Group 2 ( P<0.05), and the contentrations of neutral detergent fiber and acid detergent fiber were significantly lower than that in Group 1 ( P<0.05). The study indicates that applying 1 250 kg/hm2 of organic fertilizer during the cultivation of ryegrass resulted in better grass yield, nutrient composition, and fermentation quality. [ABSTRACT FROM AUTHOR]

Fruit snacks have become a popular and convenient snacking choice and have the potential to contribute to a well-balanced diet. However, the nutritional quality of fruit snack products has not yet been studied. The objective of the present study is to provide a nutritional assessment of the fruit snack product category. This study used the Mintel Global New Product Database to collect data about fruit snack products launched in the United States from 2017 to 2022. Fruit snack products (n = 2405) are divided into nine product categories based on product characteristics. Nutrition composition was assessed using a comprehensive score, Nutrient Rich Food (NRF) model, and by examining individual components (added sugar and fiber). The results show that dried fruit has the highest nutrient density, fiber content, and the lowest added sugar content. Conversely, fruit-flavored snacks have the lowest nutrient density, fiber content, and added sugar content. Currently, fruit puree, canned fruit with juice, and dried fruit are the only fruit snacks that meet the current recommendations set by the USDA Dietary Guidelines. Future directions for the fruit snack category should consider decreasing the added sugar content, increasing the fiber content, and enhancing their sensory profile to improve the overall nutrient density. [ABSTRACT FROM AUTHOR]

Abstract Objective: To establish a baseline understanding of whether consuming food with the highest nutritional quality, lowest greenhouse gas emissions (GHGE) and cost differs between different UK demographic and socio-economic population groups. Design: Multiple linear regression models were fitted to evaluate the relationship between predictor socio-demographic variables in this study (i.e. sex, ethnic group, age, BMI and level of deprivation) and the response variables (i.e. consumption of items considered most nutritious, with a low GHGE and price, as a proportion of total items consumed). Setting: The UK. Participants: 1374 adult (18–65 years) participants from the National Diet and Nutrition Survey latest waves 9–11 (2016–2017 and 2018–2019). Results: Based on the total energy consumption in a day, the average diet-based GHGE was significantly higher for participants with a higher BMI. Non-white and most deprived participants spent significantly (P < 0·001) less money per total energy consumption. Participants with a BMI between 18·6 and 39·9 kg/m2 and those living in the least deprived areas consumed a significantly (P < 0·001) higher amount of those items considered the most nutritious, with the lowest GHGE and cost per 100 kcal. Conclusions: Consumption of food with the highest nutritional quality, lowest GHGE and cost in the UK varies among those with different socio-demographic characteristics, especially the deprivation level of participants. Our analysis endorses the consideration of environmental sustainability and affordability, in addition to the consideration of nutritional quality from a health perspective, to make current dietary guidelines more encompassing and equitable.

Quinoa (Chenopodium quinoa Willd) sprouts are rich in bioactive compounds that offer numerous health benefits. However, limited research exists on their cultivation, nutritional value, and processing potential. This study compared the nutritional composition and antioxidant activity of quinoa sprouts from different varieties at various time points. Results showed a general increase in most nutrients over time. At the 24 h mark, JQ-W3 exhibited a 17.77% increase in leucine, 1.68 times higher than in eggs, along with a 6.11-fold elevation in GABA content. JQ-B1 exhibited the preeminent antioxidant potency composite (APC) score. Saponins, known for their bitter taste, decreased at 12 h but returned to original levels by 24 h. Based on nutritional components and saponin content, 24 h sprouted black quinoa JQ-B1 and white quinoa JQ-W3 were selected, providing a basis for quinoa sprout development in the food industry. These findings contribute to the understanding and utilization of quinoa sprouts.

Consumption of fried foods is associated with a higher risk of cardiovascular and other diseases; therefore, consumers are looking to reduce fat intake. We evaluated the effect of high-protein breaders and fiber on oil absorption and quality attributes in chicken nuggets, using flour blends (wheat, chickpea, coconut, oil-quinoa-chia), soy protein concentrate, and brewers' spent grain. We evaluated the chemical composition, water and oil retention capacity (ORC), viscosity profile, and flour particle size distribution, along with the developed breaders (Formulation 1 and 2) and a commercial breader (CB), in addition to texture, color, fat, and moisture contents of the fried chicken nuggets prepared with the developed breaders and the CB. The total dietary fiber content (TDF) of the nuggets breaded with only Formulation-1 and CB was determined. Nuggets breaded with Formulation-1 showed lower (p ≤ 0.05) ORC, better moisture retention (67.6%), and more TDF (4.5% vs. 2.3%, p ≤ 0.05) compared to CB-breaded nuggets. Nuggets with Formulation-1 showed the expected texture and color characteristics for fried products. Formulation-1 has the potential to be used as a breader due to its moisture, reduced ORC, and the texture and color it imparts to the fried nuggets, providing higher amounts of nutrients and possible health benefits. [ABSTRACT FROM AUTHOR]

Background: School is an important setting for creating healthy and sustainable food environments. Using participatory methods, this pilot study examined food and packaging waste and nutrition quality within the school food system. Methods: One secondary school in Ireland participated in a waste audit. Eleven male students (15–17 years) participated as citizen scientists. Students collected waste over 1 day and documented data on waste categories. Nutrition labels were photographed for analysis. Students created a video and participated in a focus group. Quantitative data were summarised using descriptive frequencies. A Nutrient Profile Model was applied to summarise nutrition quality. The focus group discussion was analysed using content analysis. Results: Highest weights of waste were organic waste (14.2 kg), paper and cardboard (5.0 kg), and hard plastics (4.1 kg). Materials banned by the European Union Single Use Plastics Directive were found. Recycling bins were contaminated with food waste. Nutrition labels from 132 food packages were analysed, of which 115 items (87%) were low‐nutrient, energy dense foods. Confectionary, energy bars and desserts and savoury snacks were the most common packaged food groups. Students were not surprised by the unhealthy food choices; however, they were shocked and saddened at the waste practices. Their proposed solutions mapped across individual, community and organisational levels. Conclusions: The methodologies allowed successful engagement with students on this topic. The use of unnecessary plastics to serve food, poor waste separation practices, and the production of avoidable waste from low‐nutrient, energy‐dense products were key issues identified. Students proposed solutions that are achievable in the short‐term. Key highlights: Eleven 15–17‐year‐old secondary school students successfully participated as citizen scientists in a waste audit at their school that characterised the quantity, type and nutrition quality of waste associated with the food system.Organic waste, paper and cardboard, and hard plastics represented the most frequent waste. Recycling bins were contaminated with organic waste.Confectionary, energy bars and desserts and savoury snacks were the most common packaged food groups.The researchers conduced a focus group with students when they expressed shock and sadness at the waste practices. Their proposed solutions mapped across individual, community and organisational levels. [ABSTRACT FROM AUTHOR]

To promote the expansion of rice consumption, we examined the nutritional components and qualities of five Tongil-type rice varieties. Regarding texture properties, ‘Dasan’ showed the highest viscosity at 0.43 kgf, whereas ‘Hanareum3’ displayed the lowest at 0.20 kgf. Regarding pasting properties, ‘Hanareum4’ exhibited the slowest aging speed of rice flour dough with a value of -42.34 RVU, and ‘Hanareum3’ had the slowest aging speed of cooked rice with a final viscosity of 258.62 RVU. Regarding proximate compositions, ‘Hanareum3’ had the highest crude ash content at 1.17 g/100 g, and ‘Hanareum2’ had the highest crude protein content at 8.39 g/100 g. Regarding amino acids, at 0.17–0.18%, ‘Dasan’ had a methionine content 0.13% lower than the other varieties. Regarding mineral contents, potassium, phosphorus, and magnesium contents were the highest in ‘Hanareum3’ at 263.08, 354.85, and 109.18 mg/100 g, respectively. ‘Dasan’ showed the highest contents of iron, manganese, and zinc, measured at 0.94, 2.17, and 1.43 mg/100 g, respectively. Of the 36 fatty acids measured, only 9 were confirmed. Myristic acid, linoleic acid, and alpha-linolenic acid were highest in ‘Hanareum3’ at 0.27, 9.91, and 0.48 mg/g, respectively. ‘Hanareum4’ had the highest levels of palmitic, stearic, and oleic acids, with contents of 6.69, 0.79, and 9.64 mg/g, respectively. Arachidic, eico senoic, and lignoceric acids were detected at high levels in ‘Geumgang1,’ ‘Hanareum2,’ and ‘Dasan,’ with contents of 0.16, 0.13, and 0.3 mg/g, respectively. [ABSTRACT FROM AUTHOR]

Objective: To establish a baseline understanding of whether consuming food with the highest nutritional quality, lowest greenhouse gas emissions (GHGE) and cost differs between different UK demographic and socio-economic population groups. Design: Multiple linear regression models were fitted to evaluate the relationship between predictor socio-demographic variables in this study (i.e. sex, ethnic group, age, BMI and level of deprivation) and the response variables (i.e. consumption of items considered most nutritious, with a low GHGE and price, as a proportion of total items consumed). Setting: The UK. Participants: 1374 adult (18–65 years) participants from the National Diet and Nutrition Survey latest waves 9–11 (2016–2017 and 2018–2019). Results: Based on the total energy consumption in a day, the average diet-based GHGE was significantly higher for participants with a higher BMI. Non-white and most deprived participants spent significantly (P < 0·001) less money per total energy consumption. Participants with a BMI between 18·6 and 39·9 kg/m2 and those living in the least deprived areas consumed a significantly (P < 0·001) higher amount of those items considered the most nutritious, with the lowest GHGE and cost per 100 kcal. Conclusions: Consumption of food with the highest nutritional quality, lowest GHGE and cost in the UK varies among those with different socio-demographic characteristics, especially the deprivation level of participants. Our analysis endorses the consideration of environmental sustainability and affordability, in addition to the consideration of nutritional quality from a health perspective, to make current dietary guidelines more encompassing and equitable. [ABSTRACT FROM AUTHOR]

Quinoa (Chenopodium quinoa Willd.) is an ancient crop with perfect nutritional composition and antioxidants substances. However, the current research on the nutritional quality of quinoa is limited to a small number of varieties or a single origin. In this study, we aimed at providing a detailed evaluation of abundant nutrients of quinoa seeds from thirty varieties with different color in different origins, including soluble protein, soluble sugar, amino acid, vitamin, fatty acid and saponin. Results showed that there were significant differences in the contents of γ-aminobutyric acid (6.67–78.67 mg/100 g DW) and vitamin C (11.675–105.135 mg/100 g DW) in quinoa seeds. Here, we scored thirty quinoa seeds using a weighted average score system first time and identified four varieties, black quinoa JQ-00145, red quinoa JQ-00125 and two white quinoa JQ-00005/JQ-00077, with superior nutritional quality and oxidation resistance. The results of this study will provide theoretical guidance for consumption of quinoa.

the current dietary pattern is found increasingly unsafe, unstable, and unequal for a huge part of the populations. Disadvantaged populations were usually known by less healthy diets and were at a higher risk of disease in comparison with high socioeconomic groups. The current scoping review study aims at indicating the effective factors on inequality in the quality of diets. the academic databases, including Scopus, Web of science, PubMed, Scientific Information Database, Islamic World Science Citation Center, Google scholar search engine, World Health Organization, and the website of the European Union, until April 2021, were systematically reviewed. We used vote counting technique to identify the effective factors causing inequality in the quality of diets. The factors that have caused inequality in the quality of diets were divided into 3 categories of demographic, lifestyle, and socioeconomic. It was found that any increase in age, income, education, different ethnic groups, smoking, and occupational statues increased inequality in diet quality. Also, as a factor physical activity, could reduce inequality in diet quality. Moreover, type of residence in terms of access to food, dominant available food, and culture of the area could cause inequality in diet quality. According to the results of this study, the effective factors on inequality in the quality of diet are demographic and socioeconomic factors that cannot be manipulated by policy makers. Nevertheless, increasing the knowledge of individuals, improving their lifestyle, and providing subsidies to poorer individuals reduce inequality in the quality of the diets. • Current dietary pattern for a huge part of the populations is increasingly unsafe, unstable, and unequal. An unhealthy diet is unequally distributed among different economic groups. This is the first scoping review of inequality in quality diets. • The factors that affect inequality in the quality of diet are socioeconomic, lifestyle, and demographic ones. Demographic factors cannot be changed by policy maker. Lifestyle factors can be improved through effective policies, such as increasing the education and knowledge of households, designing nudges through behavioral economics, and providing subsidies to poorer individuals to reduce inequality in the quality of the diets. • The interconnected nature of the determinants of inequality in healthy eating requires an integrated response, which includes the whole government policy and action at the community level, as well as joint action at global, national, and local levels. Health promotion professionals can play an important role in supporting these decisions and policies and engaging the private sector. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A study was conducted to evaluate the effect of elevated CO2 on groundnut growth, yield, kernel and haulm nutritional quality in the Open Top Chambers (OTC). Three regimes of CO2, ambient (380 ppm) and two elevated CO2 levels (550 and 700 ppm) are maintained in three different OTCs. Compared to the ambient CO2 conditions, the kernel yield per plant declined by 32.28% and 28.40% at 550 and 700 ppm, respectively, although the pod yield remained unaffected under elevated CO2. Under elevated CO2, plant height, specific leaf area, root area and root volume are reduced, while specific leaf weight increased because of leaf thickening. Root dry weight increased due to allocation of extra fixed carbon to roots for greater support to growth under CO2 enriched conditions. Haulm quality is reduced under elevated CO2, observed as reduced metabolizing energy and in-vitro organic matter digestibility at 550 ppm, and low ash and nitrogen content at 700 ppm. Kernel oil (6.54% and 2.98%) and protein content (7.07% and 4.56%) declined at 550 and 700 ppm as compared to ambient conditions, while fatty acid content remained unaffected. Among minerals, kernel iron and manganese content remained unaffected, while copper (13.93% and 26.19%) and calcium (24.33% and 8.20%) content declined at both elevated CO2 levels. The genotype by trait biplot analysis revealed ICGV 03043 as the best performing genotype with a superior trait profile alongside high kernel yield and oil content across three CO2 levels, making it a candidate for future studies to understand the insensitivity to elevated CO2. [ABSTRACT FROM AUTHOR]

Consumption of fried foods is associated with a higher risk of cardiovascular and other diseases; therefore, consumers are looking to reduce fat intake. We evaluated the effect of high-protein breaders and fiber on oil absorption and quality attributes in chicken nuggets, using flour blends (wheat, chickpea, coconut, oil-quinoa-chia), soy protein concentrate, and brewers’ spent grain. We evaluated the chemical composition, water and oil retention capacity (ORC), viscosity profile, and flour particle size distribution, along with the developed breaders (Formulation 1 and 2) and a commercial breader (CB), in addition to texture, color, fat, and moisture contents of the fried chicken nuggets prepared with the developed breaders and the CB. The total dietary fiber content (TDF) of the nuggets breaded with only Formulation-1 and CB was determined. Nuggets breaded with Formulation-1 showed lower (p ≤ 0.05) ORC, better moisture retention (67.6%), and more TDF (4.5% vs. 2.3%, p ≤ 0.05) compared to CB-breaded nuggets. Nuggets with Formulation-1 showed the expected texture and color characteristics for fried products. Formulation-1 has the potential to be used as a breader due to its moisture, reduced ORC, and the texture and color it imparts to the fried nuggets, providing higher amounts of nutrients and possible health benefits.

This study sequenced and assembled the chloroplast (cp) genome of Brasenia schreberi cv. 'Mahu Chuncai', a novel variety of B. schreberi rich in nutrients with distinctive characteristics, unlike other varieties in China. The cpDNA genome of 'Mahu Chuncai' has a typical quadripartite structure, with a full length of 158,973 bp, including 88 protein-coding genes, 37 tRNA genes, and eight rRNA genes. The phylogenetic analysis revealed that all species can be divided into three main clades. Results from inverted repeats (IR) boundary analysis revealed substantial differences between Brasenia and Cabomba species. The cpDNA genome of B. schreberi identified was strongly related to Brasenia species but appeared to be a distant relative of Cabomba aquatica more than other species in Cabombaceae. In contrast with the species from Cabombaceae, 'Mahu Chuncai' was a close relative of B. schreberi MN315507.1, which was a distant relative of C. aquatica MG720559.1. Furthermore, we found four potential molecular markers, i.e., ycf1 in the IR region, psbT in the LSC region, and ndhF and rps15 in the SSC region. Collectively, our findings confirm the phylogenetic evolution and cultivation origin of B. schreberi. We identified genetic characteristics and nucleotide diversity hotspots, which provides a theoretical basis for additional research on variety identification, germplasm resources, and molecular breeding of the precious vegetable. [ABSTRACT FROM AUTHOR]

Proper light is essential for the formation and development of macrofungi fruiting bodies. Currently, there are unclear treatment conditions, such as light quality and light intensity, in the production of Pleurotus eryngii in intensive cultivation facilities, which is not helpful to the formation and implementation of standardized production programs. The research discussed in this paper investigated the effects of different light quality and intensity conditions on the yield and quality of P. eryngii. The results showed that the yield and nutritional quality of the red light treatment samples were higher than those of the white light control, the commercial properties were good, and the energy consumption of the red LED light source was the lowest under the same light intensity. The results of this experiment further provide a reference for the energy-saving and high-quality cultivation of P. eryngii. [ABSTRACT FROM AUTHOR]

There is increasing evidence that forage nutrition quality is becoming more unstable over time due to climate change and/or human activities. However, there are limited numbers of studies at the regional scale exploring the spatiotemporal patterns and driving mechanisms of temporal stability of nutrition quality. Therefore, this study quantified the spatiotemporal patterns of temporal stability of forage nutrition quality in alpine grasslands of the Qinghai-Tibet Plateau under the singular or combined influences of climate change and human activities in 2000-2020. Temporal stability of forage nutrition quality displayed obvious spatiotemporal patterns, with human activities altering the impact of climate change on these spatiotemporal patterns. Under combined effects of climate change and human activities, spatial average values of temporal stability of crude protein (CP), ash (Ash), ether extract (EE), water-soluble carbohydrates (WSC), acid detergent fiber (ADF), and neutral detergent fiber (NDF) decreased by 13.54 %, 7.40 %, 9.02 %, 17.78 %, 9.20 %, and 7.28 % across the whole grasslands, respectively. However, 39.43 %, 45.72 %, 42.98 %, 37.82 %, 42.27 %, and 43.50 % areas showed increasing trends for the temporal stability of CP, Ash, EE, WSC, ADF and NDF, respectively. Climate change predominated 46.15 %, 44.46 %, 44.22 %, 47.32 %, 28.68 %, and 45.31 % of the relative change of temporal stability of CP, Ash, EE, WSC, ADF, and NDF, but human activities had higher influence for 53.82 %, 55.53 %, 55.77 %, 52.55 %, 71.30 %, and 54.68 % of grasslands, respectively. Therefore, the spatial patterns of temporal stability of forage nutrition quality were shifting towards homogeneity, with an overall decrease in temporal stability but localized increases in alpine grasslands of the Qinghai-Tibet Plateau. The effects of climate change and human activities on forage nutrition quality were not always synergistic. The trade-off between nutrition quality and its temporal stability did not always exist, but varied with geographic position., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

The experiment was to study the effect of irrigation on forage millet yield and nutrient quality. Three millet varieties, Chifeng grass millet, 118 millet and Dabaigu millet, were selected as experimental materials. The dynamic changes of yield and nutrient content of three varieties under different irrigation conditions were analyzed, and the change law of forage value was compared, to determine the varieties suitable for local planting and the cultivation method at the best harvest time. The results showed that at heading stage, the yield of cultivar 118 under different treatments was significantly higher than that of other varieties (P<0.05). In the grain filling stage, the yield of 118 millet reached the highest level under two different treatments. At milk ripe stage, the yield of three cultivars under irrigation was higher than that under dry cropping, and the yield of 118 millet was significantly higher than that of Chifeng grass millet and Dabaigu millet (P<0.05). The crude protein content of 118 millet reached the highest under irrigation and dry cropping conditions, and the crude protein content of 118 millet was significantly higher than that of Chifeng grass millet and Dabaigu millet under dry cropping conditions (P<0.05). The neutral detergent fiber content of 118 millet under irrigation was significantly lower than that under dry cropping (P<0.05). Under different cultivation methods, the soluble sugar content of 118 millet and Dabaigu millet under irrigation was higher than that under dry farming, while the soluble sugar content of Chifeng grass millet under dry farming was higher than that under irrigation (P>0.05). The soluble sugar content of 118 millet was the highest under two different conditions (P>0.05). The expeeriment indicates that 118 millet is selected in Siziwang Banner under irrigation and Dabaigu millet under dry cultivation. [ABSTRACT FROM AUTHOR]

Crop biofortification is pivotal in preventing malnutrition, with lysine considered the main limiting essential amino acid (EAA) required to maintain human health. Lysine deficiency is predominant in developing countries where cereal crops are the staple food, highlighting the need for efforts aimed at enriching the staple diet through lysine biofortification. Successful modification of aspartate kinase (AK) and dihydrodipicolinate synthase (DHDPS) feedback inhibition has been used to enrich lysine in transgenic rice plants without yield penalty, while increases in the lysine content of quality protein maize have been achieved via marker-assisted selection. Here, we reviewed the lysine metabolic pathway and proposed the use of metabolic engineering targets as the preferred option for fortification of lysine in crops. Use of gene editing technologies to translate the findings and engineer lysine catabolism is thus a pioneering step forward. [ABSTRACT FROM AUTHOR]

Objective: To investigate the long-term association between four dietary quality indices and the risk of gastrointestinal (GI) cancer. Methods: Baseline details of the dietary intake of participants, assessed by a single food frequency questionnaire from the prospective Lifelines population-based cohort were translated to diet quality scores using several dietary and dietary-lifestyle indices. Incident cases of GI cancer were then assessed by linkage to the Dutch nationwide histo-cytopathology registry. The association between GI cancer risk and diet quality (defined as higher quintiles on dietary indices compared to the first quintile) was assessed by multivariable Cox proportional hazard models. Results: We included 72,695 participants aged 51.20 ± 8.71 years with a median follow-up to cancer diagnosis of 8 years (interquartile range 2 years). During follow-up, 434 colorectal cancers and 139 upper GI cancers were diagnosed. There was a significant reduction in colorectal cancer risk for high categories in the American Cancer Society (ACS) Index (hazard ratio 0.62; 95% CI 0.46–0.84). However, high dietary index scores were not associated with strong beneficial effects on upper GI cancer risk. Conclusion: High quintiles on the ACS Index were associated with a significantly reduced risk of colorectal cancer. This index may be of use in a colorectal cancer prevention program. [ABSTRACT FROM AUTHOR]

Light is an important environmental factor that regulates the activity of metabolism-related biochemical pathways during tomato maturation. Using LED to improve lighting conditions during the process of tomato growth and development is a feasible and efficient method to improve the quality of tomato fruit. In this study, red and blue LEDs were used to supplement light on “MicroTom” tomato plants for different periods of time in the morning and evening, and the differences between the primary and secondary metabolites and other nutrient metabolites in the tomato fruit were analyzed using liquid chromatography and liquid chromatography mass spectrometry and other methods. Supplementing light in the morning promoted the accumulation of vitamin C, organic acids, amino acids, carotenoids, phenolic acids, and other health-promoting substances in the tomato fruits. Supplementing light in the evening significantly increased the content of sugars, flavonoids, and aromatic substances in tomato fruits, whereas the promoting effect of LED on the accumulation of amino acids and carotenoids was lower in the evening than in the morning. Both morning and evening light supplementation reduced the mineral content of fruit. In conclusion, morning light supplementation improved the nutritional quality of tomato fruits, while evening light supplementation improved their flavor.

Proper light is essential for the formation and development of macrofungi fruiting bodies. Currently, there are unclear treatment conditions, such as light quality and light intensity, in the production of Pleurotus eryngii in intensive cultivation facilities, which is not helpful to the formation and implementation of standardized production programs. The research discussed in this paper investigated the effects of different light quality and intensity conditions on the yield and quality of P. eryngii. The results showed that the yield and nutritional quality of the red light treatment samples were higher than those of the white light control, the commercial properties were good, and the energy consumption of the red LED light source was the lowest under the same light intensity. The results of this experiment further provide a reference for the energy-saving and high-quality cultivation of P. eryngii.

This study sequenced and assembled the chloroplast (cp) genome of Brasenia schreberi cv. ‘Mahu Chuncai’, a novel variety of B. schreberi rich in nutrients with distinctive characteristics, unlike other varieties in China. The cpDNA genome of ‘Mahu Chuncai’ has a typical quadripartite structure, with a full length of 158,973 bp, including 88 protein-coding genes, 37 tRNA genes, and eight rRNA genes. The phylogenetic analysis revealed that all species can be divided into three main clades. Results from inverted repeats (IR) boundary analysis revealed substantial differences between Brasenia and Cabomba species. The cpDNA genome of B. schreberi identified was strongly related to Brasenia species but appeared to be a distant relative of Cabomba aquatica more than other species in Cabombaceae. In contrast with the species from Cabombaceae, ‘Mahu Chuncai’ was a close relative of B. schreberi MN315507.1, which was a distant relative of C. aquatica MG720559.1. Furthermore, we found four potential molecular markers, i.e., ycf1 in the IR region, psbT in the LSC region, and ndhF and rps15 in the SSC region. Collectively, our findings confirm the phylogenetic evolution and cultivation origin of B. schreberi. We identified genetic characteristics and nucleotide diversity hotspots, which provides a theoretical basis for additional research on variety identification, germplasm resources, and molecular breeding of the precious vegetable.

The purpose of the experiment was to study the effect of different urea concentrations on the nutritional components and quality of mulberry stem and mulberry leaf silage. Use clean, non-rotten mulberry branches and mulberry leaves to rub and pulverize with a pulverizer, with a length of 0.1~0.5 cm and a diameter of 0.05~0.10 cm. Taking group without urea solution as control group, 0.4% urea solution group as group Ⅰ, 0.5% urea solution group as group Ⅱ, and 0.6% urea solution group as group Ⅲ. Each group was weighed 300 kg, the urea solutions of different concentrations and the raw materials were mixed evenly, and each group was put into three bags respectively, and the vacuum packaging machine was sealed and stored for 45 d. The results showed that adding different concentrations of urea solution could significantly reduced the pH value of silage and improved the sensory quality of silage. Compared with control group, the crude protein content of each test group was significantly increased by 9.72%, 17.19% and 22.73%, respectively (P<0.05). The crude fat content in each experiment increased by 4.42%, 11.81% and 2.58% respectively, among which group Ⅱ significantly increased (P<0.05). The crude fiber content of each test was significantly lower than that of control group by 9.98%, 12.65% and 14.09% (P<0.05). The tannin content of each test group decreased by 4.39%, 17.56% and 5.83%, respectively, and group Ⅱ significantly decreased (P<0.05). Compared withcontrol group, the lactic acid content in each test group was significantly increased by 49.91%, 107.45% and 107.26%, respectively (P<0.05). The content of acetic acid in each test group was significantly increased by 53.31%, 13.79% and 9.01%, respectively (P<0.05). The content of propionic acid and butyric acid in each test group were significantly decreased (P<0.05). The research shows that the addition of 0.5% concentration of urea solution is beneficial to improve the nutritional composition and quality of mulberry stem and mulberry leaf silage. [ABSTRACT FROM AUTHOR]

Abstract High oleate is an important seed quality trait frequently incorporated in peanut varieties. Crop wild relatives (CWR) are potentially useful genetic resources for cultivar improvement through genetic introgression; but for wild peanut species, many chemical or nutritional traits are not well characterized. A mutant from Arachis veigae S. H. Santana & Valls (2n = 2x = 20), with increased oleic and very long chain (C ≥ 22) fatty acid content was identified from screening 209 accessions of 45 species using gas chromatography (GC). The A. veigae (formerly A. sylvestris) accession, VVeSv 8373 (PI 688970) contained 55.5% oleic acid in seeds, significantly higher than the average (18.3%) of other accessions within the same species and also significantly higher than the average (37.0%) of all wild peanut accessions evaluated. A C37T substitution was identified by sequencing the coding region of FAD2H, resulting in the nonsense mutation of Q13* (a premature stop codon). This functional mutation may significantly reduce the fatty acid desaturase (FAD) activity and result in the enhanced oleate level. Arachis veigae also contained a high percentage of very long-chain (C ≥ 22) fatty acids, and their variation identified in this study is also discussed and compared with other species. The mutant with such an altered fatty acid composition may be useful for potentially improving seed or food nutrition quality.

The purpose of this paper is to provide an analysis of the purchases of meat and fish in Great Britain during the lockdown period using time series constructed from a unique scanner panel dataset available since 2013 and which is based on information about 30 thousand households. The time series available for the analysis represent the purchases (expenditure and quantities) of all consumers and by income groups were used to compute price and quantity indices all the meats together and for each meat (i.e., beef, lamb, pork, poultry, and other meats) and fish. The changes in expenditure were decomposed into changes in prices, quantities purchased and changes in quality purchased (trading up/down in quality) i.e., whether cheaper meat or fish were purchased. A further extension of the analysis was produced by considering the evolution of calories, saturated fats and sodium per purchased quantity for meat and fish during the period of study. The results indicate that although the shares of quantities remained relatively constant, the calories, saturated fats and sodium from the purchased quantities showed an increasing trend, indicating that most of the incomes groups were lowering the nutritional quality of their meat and fish purchases. This is clearly shown by the fact “other meats” represents on average 39 percent of the calories contributed by meat and fish, 49 per cent of the saturated fats and about 68 of the total sodium in meat and fish during the lockdown period. This result highlights the need to emphasize healthy messages related to the purchases of meat.

【Objective】 To clarify the grain-filling characteristics, nutritional quality indexes and heterosis changes of the main maize cultivars from 1970s to 2000s in China,a nd explore the relationship among the different indexes and the utilization of heterosis of each index, which could be used for the breeding granules and quality and excellent maize new cultivars provide theoretical basis.【Methods】 Field experiments of maize single-cross varieties and their parents in different years were carried out to analyze the relationship among the active grain-filling period, average grain-filling rate, nutritional quality and the heterosis of each index of the main maize cultivars.【Results】 With the advancing of the years, the hundred-grain weight of the main maize cultivars in different years increased significantly（P<0.05）. Compared with the 1970s-1990s,the single-cross varieties in 2000s increased by 6.99%,6.86% and 14.99%,respectively. The heterosis increased significantly, and the grain bulk density increased significantly（P<0.05）. The active grain-filling period and average grain-filling rate of single-cross varieties in 2000s were significantly higher than those of single-cross varieties from 1970s to 1990s（P<0.05）. The heterosis of average grain-filling rate gradually increased with the progress of the years. Path analysis showed that grain starch and crude fat content had a positive direct effect on hundred-grain weight, while crude protein, soluble sugar and lysine content had a negative direct effect on hundred-grain weight. As the years advanced, the content of soluble sugar and crude protein in grains was significantly reduced（P<0.05）,and the content of starch and lysine was significantly increased（P<0.05）. The content of crude fat was the highest in the 1990s single-cross varieties, which was increased by 8.76%,10.41% and 9.94%,respectively,the differences were significant（P<0.05）.【Conclusion】 With the advancing of the years, the hundred-grain weight and grain bulk density of maize single-cross varieties increased significantly, the active grain-filling period and average grain-filling rate increased significantly, the starch and lysine contents of grain increased, the soluble sugar and crude protein contents decreased significantly, and the crude fat content changed in 1990s were significantly higher than 1970s,1980s and 2000s. Heterosis was obvious in hundred-grain weight, active grain-filling period, average grain-filling rate and crude fat. [ABSTRACT FROM AUTHOR]

Copyright of Xinjiang Agricultural Sciences is the property of Xinjiang Agricultural Sciences Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Assessment of Front Line Demonstration on Mustard Crop in Hathras District of Uttar Pradesh. The domestic requirement of oil seed had been manifold of a modern livening standard which has been fulfilled through the import that lead to imbalance the Indian economy. The aim of this study was to evaluate the influence of mustard varieties and year of production in relation of weather condition on seed yields, oil content and its quality with a focus on human nutrition value through a field study carried at three different locations in Hathras. The seed yield was significantly affected by the year of production the location and the variety. The environmental factors that negatively affected seed yield are temperature in summer, water shortage, wet and cold soil in spring. The highest seed yield reached at mid-heavy soil in the region with lower precipitation amount.R.H-749 would we recommendable for Hathras environmental condition. R.H.-749 variety gave the significantly highest oil yield. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To Aims salt reduction and investigation the effect of sodium chloride (NaCl) replacement by potassium chloride (KCl) on the nutrition quality and sensory assessment of fish sauce from Common Kilka (Clupeonella cultriventris) with substituting NaCl by KCl at 0%, 25% and 50% concentration was produced during 45 days of fermentation at 37±2 Co. The proximate composition, free amino acid profile, profile, groups, and rate of the total amino acid (TAA), indices including acid amine score, chemical score, essential amino acid (EAA) index, biological value (BV) and protein efficiency rate (PER) as well as sensory assessment, was investigated. The increase of KCl concentration led to a decrease in the sum of essential free amino acids. The most abundant of amino acid in the level of 100% NaCl and 25% KCl was glutamic acid as well in the level of 50% KCl was Lysine. The highest sum of EAA and rate of EAA to TAA respectively in the level of 25 and 50% KCl recorded. Phenylalanine, Methionine, and Threonine were identified as limiting amino acids in produced fish sauces. Fish sauce with 25% KCl concentration contained a higher amount of EAA index, BV, and PER than other samples. According to sensory assessment, levels of 100% NaCl and 24% KCl were accepted by the panelists. In Conclusion, due to partly improvement in nutrition quality as well as acceptable sensory, would suggest that NaCl replaces by KCl in 25% concentration in production of common Kilka fish sauce. [ABSTRACT FROM AUTHOR]

This experiment aimed to know nutrition quality and fiber fraction of complete feed silage based on sago by-products, Imperata cylindrica, and Leuchaena leucocephala in different compositions which fermented for three weeks. The study was conducted at the Laboratory of Feed Engineering and Technology, Faculty of Agriculture, University of Pattimura which lasted for three months. The main ingredients used to make silage complete ration in this study consisted of sago pulp, reeds, lamtoro, concentrate and plus coconut water. Complete ration silage fermented using coconut water plus which is a mixture of urea 95% and coconut water 5%. This research conducted by using randomized complete design with five factors of silage compound that are P0 = 60% forages + 40% concentrate (for control) ; P1 = 10% sago by-products + 40% Imperata cylindrical + 10% Leucaena Leucocephala + 40% concentrate ; P2 = 20% sago by-products + 30% Imperata cylindrica + 20 % Leucaena Leucocephala + 30% concentrate ; P3 = 30 % sago by-products + 20% Imperata cylindrica + 30 % Leucaena Leucocephala + 20% consentrate ; dan P4 = 40% sago by-products + 10% Imperata cylindrica + 40% Leucaena Leucocephala + 10% concentrate. Each treatment used four replicates. The variable observed were the percentage of water content, ash, crude protein, crude fat, crude fiber, NDF, ADF, and lignin. The results showed that sago by-products, Imperata cylindrica and Leuchaena leucocephala can be used for basic materials of complete feed silage in ruminants feed because they have no difference quality of nutrition and fiber fraction compared with control P0.

Abstract. The aim of the presented study was to characterize the quality of edible tissue of freshwater common carp (Cyprinus carpio) and bighead carp (Aristichthys nobilis), based on their proximate and lipid composition (lipid classes, fatty acid profile, fat soluble vitamins, carotenoids and cholesterol). Health risk assessment was evaluated based on the analysis of some toxic elements (As, Cd, Ni, Pb and total Hg). Proximate composition (moisture, crude protein and total lipid) was determined using standard procedures. Lipids were subsequently separated into neutral (NL) and polar lipids: Phospho- (PL) and Glycolipids (GL) by means of column and thin-layer chromatography. Lipid classes were derivatized into fatty acid methyl esters (FAMEs) which were analysed by gas chromatography–mass spectrometry (GC-MS). Vitamins A, D and E, beta-carotene, astaxanthin and cholesterol were analysed simultaneously using high 3 performance liquid chromatography (HPLC). Heavy metals (As, Pb, Cd, Hg and Ni) were determined by optical emission spectrometry with inductively coupled plasma (ICP-OES) following a microwave digestion procedure. Protein content was higher in bighead carp (18.5%) and lower for common carp (15.5%), whereas lipid content showed opposite trend. Similarities in lipid classes distribution were observed for both species: NL>GL>PL. Neutral lipids constituted approximately 70% of TL in both species, as FAs profile was dominated by monounsaturated fatty acids (MUFA), whereas polyunsaturated FAs (PUFA) -1 prevailed in polar fractions. Omega-3 PUFAs were higher in all lipid classes compared to omega-6 PUFAs. Cholesterol content was low (17-24mg.100 g ww). Astaxanthin was detected only in bighead carp, whereas beta-carotene, vitamin D and vitamin A showed similar concentrations in both samples. Vitamin E 3 -1 -1 content was higher in bighead carp (10.4 mg.100 g w.w.). Trace elements content was higher in bighead carp showing a maximum value of As (0.312 mg.kg w.w). All determined toxic elements were found below the recommended value in carp muscle. The results of the present study confirmed the high quality and safety of common carp and bighead carp meat. These freshwater species are valuable sources of essential nutrients such as proteins, vitamin D and long 3 chain omega-3 PUFAs. Together with the nutrients, the information for low concentrations of toxic elements makes them valuable components of a healthy human diet.

The 2012 decree #18, the policy on food states that objective of food implementation is to meet basic human needs and provide fair, equitable, and sustainable benefits based on food sovereignty, food self-sufficiency, and national food security. Food sovereignty, independence and security are fundamental and supports implementation of policies related to food implementation in Indonesia. The 2012 decree #18 stated that food implementation aims to improve ability to produce food independently, provide a variety of food and meet the requirements of security, quality, and nutrition for public consumption.

Objective: To examine the association between consumption of western foods purchased and consumed away from home and measures of nutrition quality: average daily caloric intake and macronutrient (carbohydrates, fat and protein) shares, for urban consumers in Vietnam, a country undergoing economic transition.Design: Cross-sectional observational data were collected using household surveys and 24-h food diaries. Outcome variables were individual average daily caloric intake and shares of calories from macronutrients: carbohydrates, fat and protein. The key explanatory variable was individual daily share of calories from western food purchased and consumed away from home. Ordinary least squares and multivariate regression analyses were used to examine the association between the outcome variables: caloric intake and macronutrient shares and the share of calories from western food consumed away from home.Setting: Hanoi and Ho Chi Minh City in Vietnam.Participants: In total, 1685 households and 4997 individuals, including adults (aged $$ \ge $$ 18 years), adolescents (aged 10-17 years) and children (aged 0-9 years).Results: The share of calories from western food away from home was significantly associated with higher caloric intake among male and female adults (P < 0·01), adolescents (P < 0·01) and male children (P < 0·10) and was associated with higher shares of fat for male and female adults (P < 0·01), adolescents (P < 0·01) and male children (P < 0·01).Conclusions: Policymakers must be conscious of the numerous factors associated with poor nutrition quality, especially in younger Vietnamese individuals. Relevant interventions targeting at risk groups are required if nutrition improvement is a long-term goal. [ABSTRACT FROM AUTHOR]

The diversity and complexity of secondary metabolites in tea plants contribute substantially to the popularity of tea, by determining tea flavors and their numerous health benefits. The most significant characteristics of tea plants are that they concentrate the complex plant secondary metabolites into one leaf: flavonoids, alkaloids, theanine, volatiles, and saponins. Many fundamental questions regarding tea plant secondary metabolism remain unanswered. This includes how tea plants accumulate high levels of monomeric galloylated catechins, unlike the polymerized flavan-3-ols in most other plants, as well as how they are evolved to selectively synthesize theanine and caffeine, and how tea plants properly transport and store these cytotoxic products and then reuse them in defense. Tea plants coordinate many metabolic pathways that simultaneously take place in young tea leaves in response to both developmental and environmental cues. With the available genome sequences of tea plants and high-throughput metabolomic tools as great platforms, it is of particular interest to launch metabolic genomics studies using tea plants as a model system. Plant metabolic genomics are to investigate all aspects of plant secondary metabolism at the genetic, genome, and molecular levels. This includes plant domestication and adaptation, divergence and convergence of secondary metaboloic pathways. The biosynthesis, transport, storage, and transcriptional regulation mechanisms of all metabolites are of core interest in the plant as a whole. This review highlights relevant contexts of metabolic genomics, outstanding questions, and strategies for answering them, with aim to guide future research for genetic improvement of nutrition quality for healthier plant foods. [ABSTRACT FROM AUTHOR]

Food insecure families often consume inexpensive energy-dense yet nutrient-poor foods which contribute to increased chronic disease risk. This assessment quantifies the nutritional content of foods distributed by food pantries in Monroe County, Pennsylvania. Foods within each pantry's distribution to a small family (~4 people) and additional storage areas were analyzed by the item's category and content using Feeding America's Foods to Encourage guidelines. The proportion of nutrient-dense and nutrient-poor items were compared between sites based on pantry characteristics. State-funded pantries stored significantly more nutrient-dense food categories than did nonstate-funded pantries (χ2 = 27.265, p < 0.001); however, only 27% of all food items assessed met all nutrient-dense qualifications in detailed content analysis. State-funded food pantries in Monroe County provide more healthful options than do nonstate-funded pantries. Implications for funding, health, and donor education are discussed. [ABSTRACT FROM AUTHOR]

Deep-frying of meats has been done by indigenous pastoral communities from time immemorial for the unique taste, flavor, and exceptional shelf-stability. Traditional pastoral deep-fried meats have great potential as snacks in the global food basket due to their unique nutritional qualities and high satiety. Lost and weakening cultural ties have led to disparities in the deep-frying processing hurdles within and between different communities. The goal of this research was to study the peculiarities and uncover processing variations of ethnic deep-fried meats from indigenous people of the pastoral semi-arid lands and to explore how this translates to nutritional and sensory attributes of selected products from Kenya. A cross-sectional survey was conducted in Turkana, Kajiado, and Marsabit counties with data collected using Focus Group Discussions (FGDs). From each focus group, samples of the deep-fried meats were analyzed for nutritional and sensory characteristics using standard methods. Notable variations in the deep-frying process observed were the size of chunks, pre-drying techniques prior to deep-frying, and choice of deep-frying media. Shelf stability was achieved by oilencapsulating the chunks in solidified deep-frying media, fumigation of traditional packaging containers with smoke, and the use of spices. Variations on proximate contents were observed with moisture ranging between 8.1% and 28.5%, protein between 42.6% and 46.9%, lipids between 15.4% and 37.9%, ash between 3.1% and 4.3%, and energy between 424 Kcal/100g and 542 Kcal/100g. Differences in processing hurdles and storage contributed to variations in sensory attributes with pre-drying, smoking, and choice of deep-frying media contributing to the greatest variabilities. This notwithstanding, the study revealed a limitation on use of semi-trained panelists to bring out deep-cultural rooted ties that play a big role in the sensory acceptability of these indigenous products calling for caution before the interpretation of sensory data. In conclusion, variations in size of chunks, pre-drying technique, choice of deep-frying media, oil-encapsulation, and smoking among ethnic communities during the deepfrying process significantly contribute to differences in nutritional and sensory characteristics of deep-fried products. [ABSTRACT FROM AUTHOR]

Sprouts and microgreens, which are tender, flavourful, rich in nutrients, have a short growth cycle, and have been recognized as functional foods in the human diet. Culturing under artificial light sources could regulate the growth, the phytochemical compound content and antioxidant capacity of sprouts and microgreens. In this review, the effects of light-emitting diode (LED) light on growth, phytochemical compound content and antioxidant capacity, as well as the post-harvest quality of sprouts and microgreens were overviewed, and the underlying mechanisms were discussed. The future applications and research, which aim to improve the growth and nutritional quality of sprouts and microgreens, were also investigated. LED light can promote the accumulation of different phytochemicals, such as phenolic compounds, vitamins, glucosinolates, chlorophyll and carotenoids. Meanwhile, the antioxidant capacity could also be significantly increased by growth under LED light, in particular UV-B light. The accumulation of mineral elements (Ca2+, Fe2+, K+) increased after light exposure. The effects of LED light on the growth was species dependent. Therefore, growth under LED light is an efficient and promising strategy for producing sprouts and microgreens with higher nutritional values. • Sprouts/microgreens are functional foods with multiple health benefits. • Sprouts/microgreens respond to spectra by altering the morphology and metabolism. • LEDs provide new opportunities to manipulate the quality of produce for markets. • An optimized LED light recipe unique for each plant species can be programmed. [ABSTRACT FROM AUTHOR]