The food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to produce healthy snack crackers and dry soup. Dehydrated green curd of pea peel (DGCPp) with high protein content (35%) was prepared and incorporated into snack cracker and instant soup powder. Wheat flour was substituted with DGCPp to prepare crackers at three substitution levels (5, 10, and 15%) compared to the cracker control sample (100% wheat flour). Increasing the level of this substitution improved the nutritional value of crackers, with highest protein content was in DGCPp crackers (15%). Crackers also had higher contents of mineral and essential amino acids. The physicochemical and sensorial properties of soup samples were significantly influenced by the addition of DGCPp. Higher rehydration value and mineral content (Ca, Mg, Fe, and Zn) were observed in DGCPp soup samples compared to the control sample. Soup samples of all proportions were more acceptable by all the panelists compared with the control sample. With these findings, it can be concluded that DGCPp can be utilized in a variety of food products (such as crackers and soups) with higher nutritive values.

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In comparison to a chemical nematicide (Oxamyl), humic acid and three commercial bioagents namely Abamectin (Streptomyces avermitilis), Clean Root (Bacillus subtilis) and Nemastrol (chitinase, glycosynolates, Glucanase, cytokinins and flavonoids) were tested in a greenhouse and field to see how they affect the population density of root-knot and citrus nematodes and, as a result, the effects on plant growth parameters. In greenhouse test, humic acid gave the highest results in terms of increasing total plant fresh weight (403.8 %) and shoot dry weight (400%) compared to untreated plants. Regardless chemical nematicide used, Abamectin showed the best results in suppressing Meloidogyne incognita reproduction with a reduction percentage of (85.4%), while Nemastrol resulted the best reduction percentage of Tylenchulus semipenetrans population (84.4%). Six months after treatment, Nemastrol showed the highest decrease percentage of root-knot nematode (82.4%) and citrus nematode (75.6%) in a field experiment. On the other hand, Oxamyl and humic acid outperformed other treatments in terms of improving the percentage of fruit weight (166.84 and 145.87 %), respectively. Furthermore, all treatments had an impact on the fatty acid composition of olive oil. At the same time, compared to untreated trees, such treatments resulted in lower peroxidase and polyphenoloxidase activities. In terms of phenol content, it was clear that Nemastrol, followed by humic acid improved total phenol content. However, Clean Root gained the highest overall protein concentration. Furthermore, humic acid increased the total carbohydrate level.

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The chemical composition, cooking quality, color and sensory evaluation of noodles fortification with turnip leaves powder were studied. Noodles were developed by using turnip leaves powder at different level ratio. Tup2 (Noodles fortification with 2% turnip leaves powder), Tup4 (Noodles fortification with 4% turnip leaves powder) and Tup6 (Noodles fortification with 6% turnip leaves powder) for the study. The protein, fiber, ash, Ca, Mg, F, Mn, Na and K content were observed higher for turnip leaves powder, and also a rich source of anti-oxidants. The results of chemical and nutritional quality characteristics of noodles revealed that protein, fiber and ash were higher in noodles fortification with turnip leaves powder compared to control sample. Increment of turnip leaves powder from 2 to 6% increase of cooking loss and decrease cooking time, cooking weight, water absorption and brightness. Sensory scores of noodles were a slightly decreasing with increasing the levels of addition turnip leaves powder. The best scores of sensory evaluation were found in control sample and 2% leaves powder incorporation. The turnip leaves powder can be successfully using in the noodles formula and improving the nutritional quality of noodles.