Breadnut is an indigenous fruit commonly found in Southeast Asia. The authors recognized the potential of breadnut as a food source; thus, the study was set out to determine the proximate composition and antioxidant activity of breadnut seed flour. The sample was found to contain 75% carbohydrates, 9.07% fat, and 6.16% protein. Moreover, the flour made from breadnut yielded a DPPH scavenging activity of 97.33%, an indication of high antioxidant capacity. The flour was blended with wheat flour to investigate its functional properties. It was observed that the 50:50 breadnut seed flour and wheat flour showed potential in terms of water absorption capacity, fat absorption capacity, emulsion capacity, and foaming ability. With the rising population and threat to food and nutrition security, alternative sources must be explored. This study illustrated the potential of breadnut as a source of energy and other nutrients. More so, its functional behavior as an alternative or at least composite to wheat flour.

Lactobacillus plantarum BS and Pediococcus acidilactici 3G3 were inoculated singly or jointly on carabeef (pindang damulag) and allowed to ferment at 10 and 32°C for five days, in comparison with uninoculated naturally fermenting samples. Greater pH reduction and increased lactic acid production was observed in samples inoculated with the lactic acid bacteria (LAB) starter cultures and those fermented at 32°C. Fermentation increased the monounsaturated fatty acid content of carabeef which may have good health benefits. The total plate count, coliform count, yeasts and molds count generally decreased after fermentation for five days which were more pronounced in LAB-inoculated samples. It was also observed that acid-forming bacteria were the predominant microflora in all fermented samples. Sensory evaluation revealed that the addition of starter cultures significantly improved flavor and general acceptability of fermented carabeef. The most acceptable was the meat inoculated with a combination of L. plantarum BS and P. acidilactici 3G3. Samples fermented at lower temperature (10°C) had significantly higher overall acceptability scores than those fermented at 32°C. The study demonstrated the potential of LAB starter cultures in improving safety, nutritional and sensory properties of pindang damulag.

Cassava is one of the staple food crops grown in tropical and subtropical countries, including the Philippines. It is a cheap source of energy-dense food packed with minerals and vitamins comparable to those of many legumes. The purpose of the study was to investigate the physicochemical, nutritional, and sensory properties of cassava utilized as rice-like grains (RLGs). Four cassava varieties namely Lakan 1, Lakan 2, Rajah 4, and Binulak were utilized in the study. Results revealed that the products fall under the category of hard gel consistency. Lakan 1 had high gelatinization temperature (>74°C) while the other three gelanitized within the intermediate temperature range (70- 74°C). Lakan 1 had the highest moisture content (46.70%), Lakan 2 had the highest fat content (8.95%), whereas varieties with highest carbohydrate content are Rajah 4 (52.09%) and Binulak (52.11%). While all four varieties were similar in terms of other nutritional qualities: protein (1.18-1.32%), ash (0.35-0.81%), fiber (0.99-1.32%), Calcium (27.56- 28.62%), and Zinc (0.23-0.32%). In terms of carbohydrate profile, Lakan 2 had the highest starch content (71.33%), lowest amylose (17.4%), highest amylopectin (53.93%), highest estimated glycemic index (60.49, moderate GI), and lowest total dietary fiber (4.4%). The rice-like grains made from cassava were superior to rice in terms of its higher calcium content (28 mg/100 g), lower glycemic index, greater total dietary fiber (4.4- 5.4%), and longer shelf-life (11 months). Among the varieties, Rajah 4 was found to be exceptional in terms of the properties mentioned and was most liked by panelists

The study aimed to investigate the effect of heat treatments on the proximate composition, caloric value, carbohydrate profile and physicochemical characteristics of Adlai and Obatanpa cross Lagkitan corn variety (OxL). Different percentages of Adlai were incorporated to OxL corn and sensory evaluation revealed that 90% adlai: 10% OxL corn blend was the most acceptable proportion. The raw, boiled and canned pure adlai, pure OxL corn and the most acceptable adlai-corn blend were used in the study. Results showed that after boiling, all samples fell under the soft gel consistency category (65-100 mm) and have a high gelatinization temperature (>74oC). In adlai, OxL corn and adlaicorn blend samples, values of moisture and crude fat increased significantly (p<0.05) from raw to heat-treated samples (boiling and canning), while those of crude protein, crude fiber, total ash and carbohydrate significantly decreased (p<0.05). The energy content (kcal/100 g) was highest in all raw samples while boiling and canning led in a significant (p<0.05) decrease. Moreover, there is a significant (p<0.05) reduction in starch and amylose content of all raw samples after boiling and further decreased by canning. However, the values of moisture, crude fat, total ash, carbohydrates, caloric value, starch and amylose for boiled and canned samples were not significantly (p>0.05) different. Overall, heat treatment significantly reduced the nutritional value of adlai, OxL corn and adlai-corn blend.

This study aimed to examine the phytochemical levels of crude “tabon-tabon” (Atuna racemosa Raf.) fruit extracts subjected to air-drying, oven-drying, and freeze-drying. It also sought to validate the claims of previous literature on the fruit’s antimicrobial properties by using its aqueous extracts as an antibacterial wash for green ice leaf lettuce. Phytochemical analysis revealed significantly higher (p < 0.05) levels of alkaloids and tannins compared to coumarins, saponins, and terpenoids. The highest alkaloid content (16.25 ± 1%) was obtained using oven- drying, whereas the highest tannin content was obtained using freeze-drying (14.14 ± 1.13%). In vivo antibacterial assay against Escherichia coli was performed to test the aqueous extracts alongside 200 ppm chlorine solution and water for comparison. Artificially-inoculated lettuce samples were individually soaked in 15-mL solution at 2- and 5-min contact times. Bacterial load was determined at a 2-d interval for a period of 8 d. Results of the microbiological analysis showed no significant interaction in the soaking time used. However, the treatments were independently found to have significant effects on Days 0, 4, and 6. The highest antibacterial effect in green ice lettuce was exhibited up to Day 6.