This study was planned to characterize the physicochemical and antioxidant properties, and microbiological quality of honey obtained from the sandbar pumpkin field. In this study, four sugar supplemented and one control (without sugar fed) honey sample was used. Results revealed that all samples exhibited appropriate maturity considering their low moisture content (* 19%) and high total solids (* 80%) and TSS (* 79%). Total acidity (\ 40 meq/kg) and pH (* 4.5) directed the absenteeism of detrimental fermentation. Ash (* 0.29%) and electrical conductivity (* 700 lS/cm) were reasonable and distinctive of dark yellowish-brown honey, which is buttressed by color attributes. Reducing sugars, glucose, fructose, and sucrose values ranged from 68.98 to 75.82%, 26.01 to 33.84%, 34.93 to 38.70%, and 1.74 to 5.96%, respectively. Proline (* 400 mg/kg), HMF (\ 40 mg/kg) and diastase action (* 14°Gothe) were found within accepted limits, and also possesses good antioxidants in terms of total phenol (* 160 mg GAE/100 g), total flavonoid (4.67-6.25 mg CE/100 g), and DPPH-RSA (30.65-35.97%). The microbial study revealed that the total viable count ranged between 33.33 and 27.66 CFU/g, while yeasts and mold count varied between 14.33 and 12 CFU/g. Principle component analysis (PCA) results revealed that all the studied parameters could be used effectively to discriminate the honey sample. The overall results signpost a new information regarding the quality i.e. processing, maturity, freshness and composition of honey obtained from the sandbar pumpkin field.

This study was aimed to optimize the process variables for improved production of biomass protein using Aspergillus niger from banana fruit peel by the use of response surface methodology. A five-level-four factors central composite rotatable design was applied to elucidate the influence of process variables viz. temperature (20-40 °C), pH (4-8), substrate concentration (5-25%), and fermentation period (1-5 days) on biomass and protein content. The second-order polynomial models were established, which effectively explicated the variation in experimental data and significantly epitomized the appreciable correlation between independent variables and responses. After numerical optimization, the predicted optimum conditions (temperature of 31.02 °C, pH of 6.19, substrate concentration of 19.92%, and the fermentation period of 4 days) were obtained with biomass of 24.69 g/L and protein of 61.23%, which were verified through confirmatory experiments.

This study aimed to investigate the effect of temperature (50–80°C) on the drying behavior of yam slices and to evaluate the physicochemical and functional properties of yam flour. The results revealed that higher temperature enhanced the drying rate and moisture diffusivity (2.01 × 10−10–4.25 × 10−10 m2 s−1) and the drying process occurred entirely in the falling rate period. Twelve thin‐layer drying models were employed to fit the drying data using statistical parameters; coefficient of determination (R2), root mean square error, chi‐square (χ2), sum of squares residual, and mean bias error. The results suggested that logarithmic for 50°C (R2 =0 .9990) and parabolic for 60–80°C (R2 =0 .9977–0.9991) were the best models that can adequately explain the drying behavior of yam slices. Different physicochemical and functional properties of yam flour were significantly affected by the drying temperatures. However, the developed yam flour exhibited a satisfactory range of nutritional contents, such as protein (4.79–5.97%), fat (0.59–0.74%), ash (5.57–6.60%), fiber (0.83–1.96%), starch (65.59–73.93%), carbohydrate (85.69–87.53%), and total phenolics (10.68–11.88 mg Gallic Acid Equivalent/100 g (GAE/100 g). Therefore, the drying kinetic results and the physicochemical quality of developed yam flour could be useful for its industrial production.Practical ApplicationsYam is one of the leading root crops in the world and used as staple food in many countries. Postharvest storage and transport of the raw yam are one of the main problems in developing countries. The objective of this study was to investigate the effect of drying temperature on the thin‐layer drying kinetics of yam slices and to evaluate a suitable drying model for describing the drying process together with the food compositions, total phenolics, and other functional and color characteristics. This study revealed a useful outcome that could convince the food producers for industrial production and consumers to consider the yam flour as a suitable alternative to rice, wheat, or corn flour for the formulation of high‐quality health food products, such as bakery, confectionery, snack, noodle, soup, and other products.

This study was aimed to investigate the effect of processing techniques on the characteristics of green and red chilli powder. Four samples, such as pretreated green chilli paste (PTGP), pretreated green chilli longitudinal slit (PTGL), pretreated whole red chilli (PTWR) and untreated green chilli paste (UTGP), were prepared and dried at 60 °C in a cabinet dryer. The pretreatment was blanching in acetic acid solution and soaking immediately in a combined solution of Na 2 S 2 O 5 and CaCl 2 . Pretreated samples took a shorter drying time than the untreated sample in reducing moisture content from 86.31 to 8%. Pretreatment before drying resulted in retaining total chlorophyll (* 86%), phenolic compounds (* 32%), green color, and pungency of chilli. Analysis result indicated that more than 60% retention of b-carotene was found while retention of ascorbic acid was comparable. Conclusively, this research reveals a good nutritional profile in cabinet dried green chilli powder, which may open the scope for commercial production.

Fruits and vegetables are important sources of nutrients for mankind. Among the various fruits available in Bangladesh, mango occupies a vital place in the human nutrition for its delicious taste and higher nutritious value. In this study, five mango varieties, viz. Fazli, Amrupali, Langra, Gopalbogh and Misribogh, were tested to evaluate the quality of these mango varieties available in Northern Bangladesh. Physiochemical characteristics, including moisture, ash, total carbohydrates, total solids, total soluble solids (TSS), pH, acidity, total sugars and ascorbic acid contents were evaluated. The results showed that there were significant (p< 0.05) differences among mangoes of all varieties for physicochemical parameters. In case of proximate composition, the mango variety Amrupali showed the highest ash content (2.34±0.15) and fat content (1.18±0.13). Protein content (0.94±0.12) and total fiber (2.67%) content was shown to be the highest by Gopalbogh and Misribogh, respectively. The selected mango varieties contained TSS of 12.87~20.55oBrix, pH of 4.45~4.67, titrable acidity of 0.07~0.42%, reducing sugar of 8.40~15.43%, non-reducing sugar of 9.24~10.48%, and total sugarof 18.88~25.12%. The study findings would be helpful for the consumers, dietitian and industry policymakers.