No abstract

The current study was aimed to enzymatically modify maize flour by using amylase and pullulanase in combination for increasing the yield of resistant starch type III (EM-RSIII). The enzymatic treatment imparts unique desired physicochemical properties to the maize flour including resistant starch content, amylose content, milk, oil, and water interaction ability. The sensory analysis was performed by distributing questioners among individual and results were interpreted by 5-point hedonic scale. Result indicated an increase in the stability, amylose content, and milk absorption capacity of maize flour, while a decrease in swelling power, water absorption, and oil absorption capacity. The enzymatic treated maize flour led to the transformation of amorphous native structure into a crystalline structure which was confirmed by light microscopy, scanning electron microscopy, X-ray diffractograms analysis, and in vitro digestibility of EM-RSIII. The EM-RSIII rich maize flour was used in cookies preparation and a significant difference in palatability and color parameters was observed. Crispiness and texture of EM-RSIII containing cookies was increased due to its low swelling power, water absorption, and oil absorption capacity. The sensory analysis showed that consumers depicted the highest acceptability of EM-RSIII supplemented cookies specifically for its appearance, sharp aroma, texture and accepted as nutritionally important food item for consumers.

To utilize wastes and residues sustainably and excellently, there is a need to fend for efficient methods and resources for biogas production. Use of poultry waste for biogas production represents one of the most important routes toward reaching global renewable energy targets. The current study involves microbial pretreatment of chicken feather waste, followed by its co-digestion with rice husk and green grocery waste in batch and continuous reactors, respectively. Microbial pretreatment of chicken feathers by keratinase secreting Pseudomonas aeruginosa was an effective and eco-friendly approach to make its recalcitrant structure available as a raw substrate for biogas production. The current study also addressed the enhancement and stability of anaerobic digestion by co-digestion. Results demonstrated that biogas production was increased by microbial pretreatment of chicken feathers and that the percentage increase in biogas yield was 1.1% in microbialy pretreated feathers compared to mono-digestion (non-pretreated feathers) in batch fermentation. The highest yield of biogas was obtained in a batch reactor having co-digestion of pretreated rice husk and microbial pretreated chicken feathers. The co-digestion of chicken feathers hydrolysate with green grocery waste in continuous fermentation mode has also enhanced the biogas yield as compared to average of mono-digestion (chicken feather hydrolysate and green grocery waste) and, therefore, improve the efficiency of the overall process.

No abstract