The Effect of Replacing Wheat Flour with Mango Peel Powder and Studying its Chemical and Microbial Properties in the Laboratory Cake

Apr 1, 2023

Journal IOP Conference Series: Earth and Environmental Science

publisher Institute of Physics

DOI 10.1088/1755-1315/1158/11/112005

Issue 11

Volume 1158

Fruit peels are the byproduct that accumulate during the processing of fruits and represent a serious problem, as they have a harmful effect on the environment. Fruit peels are a rich source of natural bioactive, antioxidants and fiber compounds that play an important role in disease prevention.Wheat flour was replaced with mango and banana peel flour in proportions (10,20,30%), laboratory cake was manufactured and chemical properties & characteristics of mango and banana peel flour were analyzed and the effect of this on quality characteristics and sensory evaluation of laboratory cakes by estimating their chemical composition, estimation of mineral elements, active substances, antioxidant activity of the peels, cake product treatments and inhibitory activity of alcoholic extract of mango peel powder in a number of bacterial isolates. The results indicated that the powder of mango peels powder contains phenolic compounds (tannins, alkaloids, phenols, flavonoids). Mango peel powder is rich in mineral elements, the most important of which are (potassium and calcium), it has an inhibitory activity against bacteria(aeruginosa Pseudomonas, E.coli, Staphylococcus aureus) The increase in the percentage of replacement in the final product (cake) led to an increase in the active substances and antioxidant activity, as well as an increase in moisture content, mineral elements & fibers, and an increase in the weight of the final product. The results of sensory evaluation indicated that the 10% replacement ratio showed more acceptable results to the consumer

EFFECT OF GUNDELIA TOURNEFORTII L. EXTRACT ON LIPID PROFILE AND FLORA BALANCE IN RATS EXPOSED TO EXPERIMENTAL PSEUDOMONAS AERUGINOSA INFECTION

Dec 1, 2023

Journal Anbar Journal of Agricultural Sciences

publisher University of Anbar

DOI 10.32649/ajas.2023.181867

Issue 2

Volume 21

The study aimed to investigate the effect of alcoholic Gundelia tourneofortti L. extract on lipid profile and the balance of microbial flora in the intestines of laboratory rats when infected with Pseudomonas aeroginosa. The study was used 20 laboratory rats (Albino Sprague-Dawley) at the age of 7-8 weeks, with an average weights 143-148 gm, divided into four groups, with five replications, and the inhibition activity Pseudomonas aeruginosa was studied by the concentrations of 200, 400 and 600 µg/ml of the extract using the well diffusion assay method. The results found an increase in the alcoholic extraction effectiveness by increasing its concentration and that the alcoholic extraction was the most effective compared with aqueous extract, with the highest inhibition diameter of 30 mm at a concentration of 600 µg/ml. The results also show an increase (P<0.05) in the level of total cholesterol, triglycerides and LDL of groups of rats infected with Pseudo. aeruginosa was 70.5, 73.0, and 14.2 mg/dl, respectively and HDL levels decreased at 27.0 mg/dl, compared with the control group. As for the effect of infection with Pseudo. aeruginosa on the balance of normal flora in rats, it caused a significant decrease at (P<0.05) in the total number of intestinal bacteria, while the total number of LAB bacteria decreased compared to the control group rats. The oral administration of the alcoholic extract at a concentration of 230 and 430 µg/kg with infection has a significant effect in reducing the negative effect of groups infected with Pseudo. aeruginosa on all the above-measured parameter

The Effect of High-Protein Biscuits Eaten by Breastfeeding Women

Aug 1, 2024

Journal IOP Conference Series: Earth and Environmental Science

publisher Institute of Physics

DOI 10.1088/1755-1315/1371/6/062010

Issue 6

Volume 1371

Breast milk is considered the ideal food for an infant in the first six months, as it contains water, fats, proteins, lactose, minerals, vitamins, enzymes, and hormones. Breast milk varies greatly in composition between breastfeeding mothers and even within the same mother from time to time. Milk samples were collected from breastfeeding women, and the number of donor women was 8 women per group. Breastfeeding women were divided into groups (A, B, C). Group A is the control group that did not take a nutritional supplement or high-protein biscuit Group B is for donor women who take nutritional supplements, and Group C is for breastfeeding women who eat high-protein biscuits. Tests were conducted on biscuits and human milk. The results of the analysis for the biscuits showed an increase in the percentage of moisture, protein, and ash in L3, while the percentage of fat and carbohydrates recorded an increase in the standard treatment. When conducting a sensory evaluation of the biscuits, a difference was noted in the sensory evaluation characteristics between the treatments. After the breastfeeding mother ate protein-rich biscuits, the results of the chemical analysis of the milk showed an increase in the moisture percentage, while the percentages of fat, protein ML3, and lactose increased. It was high in treatment ML1 and ML2, while the ash percentage recorded the highest value in treatment ML1. When analyzing the amino acids in milk samples, the amino acids varied in their proportions, and this indicates the effect of protein-rich foods on the micro- and macronutrients in human milk