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.

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