Aims: This study was intended to investigate and quantify the phytochemicals and the antioxidant activities of fresh and powdered wheatgrass. Study Design:  The experiment was performed by solvent extraction technique for determining the phytochemicals of wheatgrass samples. Place and Duration of Study: The study was conducted at the Food engineering laboratory in Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh between June 2018 and December 2018. Methodology: Fresh and powdered wheatgrass were used for the experiment. Methanol and ethanol solutions were separately utilized, in an attempt to assume the efficient solvent for extraction. UV-Vis spectrophotometric methods were employed in general throughout the study. Total phenolic contents (TPC), total flavonoid contents (TFC), DPPH scavenging activity, ferric reducing antioxidant power (FRAP) and the total chlorophyll contents of both solvent extracts were analyzed. Results: Phytochemicals and antioxidant activity were found lower in both solvent extracts of powdered wheatgrass than fresh leaves. Phenolic content and Chlorophyll were significantly (P < 0.05) higher in fresh samples (extracts). Due to heating, a significant decrease was observed in the DPPH radical scavenging activity of powdered extracts. Ferric Reducing Antioxidant Power (FRAP) was significantly (P < 0.05) higher in methanolic extracts than in ethanolic extracts. No significant (P > 0.05) difference was observed in total flavonoids contents. Conclusion: These findings endorsed that both solvents demonstrate competitive potentials to extract bioactive compounds from wheatgrass and its derivatives and hence can be chosen specifically according to the components.

There are ongoing efforts and studies to mitigate post-harvest losses of the banana through post-harvest employment and processing. Organic acids play some crucial roles in reducing enzymatic browning, biochemical and microbial activity in the dehydration process. This study was conducted to investigate Amritsagar banana powder prepared from ripe bananas and prove the hypothesis that pre-treatment of banana powder improves the storage condition based on the retention ability in physicochemical properties. Bananas were pre-treated with organic acid solutions (0.5 % citric acid (CA), 0.1 % potassium metabisulfite and a blend of both respectively) for 10 min. We observed 2 physical, 5 chemical and 6 mineral content retention properties over 180 days with 60 days intervals from the beginning. By combining ANOVA with Duncan’s New Multiple Range Test (DMRT), we assessed that the blend of 0.5 % CA and 0.1 % potassium metabisulfite secured the highest yield and maximum retention of the physical and mineral properties of the banana powder. This blend also yielded higher protein and carbohydrate but lowered the moisture and ash content. Besides, 0.5 % CA was found excellent in lowering fat content with retain ability. Dehydration was previously considered as an efficacious preservation method for perishable crops like bananas. From the comprehensive assessment, this study concludes that pre-treatment with the blend of 0.5 % CA and 0.1 % potassium metabisulfite increases the efficiency of the dehydration process and also increases the shelf life of banana powder maintaining an appreciable quality. HIGHLIGHTS Amritsagar banana was pre-treated, dehydrated, and transformed into powder intended to reduce its post-harvest losses Soaking in a blend of 0.5 % Citric Acid and 0.1 % Potassium Metabisulfite for 10 minutes was the best pre-treatment process for banana slices Pre-treatment with organic acids resulted in higher yield, better physicochemical properties and increased shelf life for Amritsagar banana powder GRAPHICAL ABSTRACT

Fish is recognised as the most nutritious animal protein source, but because of its high deterioration nature, a huge number of fish are being wasted and susceptible to nutritional losses, resulting in a significant hurdle for expanding fish production. This research aimed to lessen these losses through the use of fish powder and to enhance the nutrients in people’s diets. In order to prepare fine fish powder, a dried fish paste was milled and sieved. Proximate analysis, mineral content, and physical and microbiological qualities were determined using standard analytical procedures. The protein content of Tilapia and Silver Carp fish powder was 63.63 g/100 g and 73.58 g/100 g, respectively. An appreciable amount of potassium, calcium, magnesium, phosphorus, iron, and zinc was also found in Tilapia and Silver Carp fish powder. The powder also holds an angle of repose of 29.4° and 26.7°, which assures a good flow property. Both Tilapia and Silver Carp fish powder have shown a near neutral pH value (6.40 and 6.32). The hedonic rating scale was used to assess the acceptability of fish powder-fortified cakes. The results showed that the cake fortified with Silver Carp fish powder outperforms the control and Tilapia fish powder sample in terms of taste, flavour, colour, texture, and overall acceptance, while the panellists also preferred the Tilapia fish powder sample. As a result of this research, a high-quality nutritious fish powder from Tilapia and Silver Carp can be prepared and adopted as a food fortifier.