INTRODUCTIONSalinity stress reduces the plant growth productivity and efficiency of crops around the world (Machado & Serralheiro, 2017) and affects more than 800 million ha of land in the world which is equal to 6% of the whole world (FAO, 2011). Crops grown on salt affected areas undergo high osmotic stress, ionic toxicities, poor physical conditions of soil and decreased production (Shrivastava & Kumar, 2015). Salinity is one of the major environmental issue influencing plant development and efficiency (Ahanger et al., 2017;Allakhverdiev, Sakamoto, Nishiyama, & Murata, 2000). It has been estimated that in salinity stressed soils, the concentration of Na + and Clis higher accompanied with the decreased concentration of K + and K + : Na + ratio thus adversely affecting the plant growth (Saqib, Akhtar, & Qureshi, 2004). Salt stress affects plant ARTICLE INFO

COVID-19 is a syndrome affecting pulmonary function but rather in serious conditions leads to death. Kencur (Kaempferia galanga L.) is a type of rhizome plant in Indonesia that is used as an herbal medicine called Jamu because it is believed to be able to cure various types of diseases. One of which is for anti-virus. The goal of this study was to see how effective the compounds in kencur are against COVID-19 with a molecular docking strategy. Kencur biological activities were obtained from the library and the design of the Acute Respiratory Syndrome Main protease (Mpro) has been gained from the protein data bank website. In addition, the biological activities in kencur were examined utilizing Lipinski's five-point concept was used to evaluate their substance molecular characteristics. Molecular docking analysis was performed with the PyRx Virtual Screening Tool software. The PyRx program was used for molecular docking simulation. While, the Discovery Studio Visualizer program was used to visualize the interaction between SARS-CoV-2 (Mpro) and the pharmacologically active metabolites in kencur. The docking evaluation on three antiviral substances revealed that Quercetin had the lowest binding energy when bound with Mpro and thus had the greatest potential as a viral inhibitor.

Recently, Russia has actively developed production of semi-finished and semi-finished products with the possibility of bringing it to readiness. During the freezing process of ice crystals that damage the yeast cell and reduce the strength of the dough. A man uses cryoprotectants to reduce the amount of ice. The paper presents the study results of the functional, technological and rheological properties of the dough blank using cryoprotectants, and the influence of cryoprotectants on the structure of frozen semi-finished products. For the first time, an NMR analyzer was used to analyze the water-absorbing ability of flour.

Interesterification is an alternative to partial hydrogenation that helps to manufacture products of a variety of melting properties. When the process is applied to different blends of vegetable oils, redistribution of fatty acids between and within triacyglycerol occurs that changes the physical properties especially the melting characteristics of the vegetable oil blends. For chemical interesterification process, unrefined vegetable oils (soybean oil and cottonseed oils) were obtained from the local industry (United Industries Faisalabad, Pakistan). Different blends of soybean and cottonseed oils were prepared ranging from 100% soybean oil to 100% cottonseed oil in 25% increments (w/w) with different ratios of (100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%) respectively. The blended oil portions (500mL) were neutralized and dried. For chemical interesterification sodium methoxide was used as catalyst. At the end of reaction, the catalyst was inactivated and reaction was stopped by the addition of citric acid solution and at the end by the addition of warm water (70-80°C). Interesterified oils were bleached by heating them to 110°C and mixing with bleaching earth and then the hot interesterified oils were filtered and cooled. Physico-chemical properties (refractive index, specific gravity, colour, melting point, free fatty acids, iodine value, peroxide value, saponification value and rancidity) and sensory evaluation (appearance, odor and overall acceptability) of the final product was conducted at 0, 15 and 30 days of interval. The results revealed that refractive index, specific gravity, color, melting point, free fatty acids value, peroxide value and saponification value increased while iodine value decreased with the passage of time. Further studies showed that storage had a highly significant effect on color, melting point, free fatty acids value, iodine value, peroxide value and saponification value. The effect of storage was non-significant for parameters like specific gravity and refractive index.

The quality of bread produced from wheat, cashew nut flour and pro-vitamin –A- cassava flour blends were evaluated. Pro-vitamin -A -cassava flour and Cashew nut flour were prepared. Wheat, pro-vitamin A cassava flour and cashew nut flour were made into blends ration of 100%:0%:0% sample A, 90%:5%:5% sample B, 80%:15%:5% sample C, 85%:10%:5% Sample D and sample E, 75% 20%:5%   respectively. Result analysis revealed increase in physiochemical properties as blending increased. The moisture content, Protein content, Fat content, Carbohydrate and   Pro-vitamin A contents increased constantly with increase in blending. The oil absorption capacity decreased with blending. Other functional properties such as Water absorption capacity, Bulk density, swelling index, loaf height, and loaf volume increased as blends ration increases. Sensory characteristic reflected a down turn progression as blending was increased. Increase in cashew nut flour led to increase in chemical and functional quality values of the bread samples hence cheap bio functional ingredient which could also alleviate hidden hunger in rural populations with supplies of macro and micro nutrients.