Future of Food: Journal on Food, Agriculture and Society

Chemical analysis and consumer acceptance of oyster mushroom (Pleurotus ostreatus) rendang as a typical West Sumatra culinary innovation

Tue, 29 Aug 2023 00:00:00 +0000

Rendang is one of the typical foods of the Minangkabau people in West Sumatra. The cooking process takes about 6-7 hours at a temperature of 80-90 ^oC, which decreases the nutritional level. This long process enables the perfect cooking of the meat. White oyster mushrooms can be used as a substitute for rendang meat because the vegetable protein contains lots of fibre, and the texture is similar to meat. Based on the results of the hedonic test on 72 respondents under and above 45 years old, the favourite u rite oyster mushroom is rendang cooked for 7 hours. The consumer acceptance of the taste, colour, aroma and texture has the highest presentation. This result is supported by the t-test analysis with the significance number. Furthermore, the chemical analysis between white oyster mushroom rendang and beef rendang showed that white oyster mushroom rendang had a lower FFA and moisture content.

Cricket powder (Acheta domesticus) as a lean pork meat replacer in cooked sausages

Desislava Vlahova-Vangelova, Desislav Balev, Nikolay Kolev — Tue, 29 Aug 2023 00:00:00 +0000

The incorporation of insects in everyday foods is developing area. Therefore, the aim of this study was to determine the optimal percent replacement (5.0, 7.5 or 10.0%) of lean pork meat with cricket power (CP) in cooked sausages. For this purpose, the quality and safety were evaluated through the following parameters: pH, moisture, water activity, TBA value, colour (L*, a*, b*), texture and sensory profile, microbiological status and microstructure during seven-day cold storage. The pH of cooked sausages with CP increased while the moisture decreased. At the end of cold storage TBA values of cooked sausages with CP were lower compared to the control. Dose depended decrease of colour lightness (L*) and redness (a*) was observed after lean pork meat replacement in batters and cooked sausages. Both the texture profile analysis and sensory panel found increase of hardness and springiness of the cooked sausages with 7,5 and 10% CP. The microbiological status of the cooked sausages was not compromise by the addition of CP. Disruptions in the microstructure of both batters and cooked sausages were observed. Dose depend size increase of fat globules and air bubbles in the batters with 7,5 and 10% replacement of lean pork meat was observed leading to their destabilization. Overall, the 5% replacement of lean pork meat with CP affect in most positive way all evaluated parameter of the cooked sausages. Higher percent replacement could be possible after evaluation emulsion stability and gel formation of the insect-based hybrid meat products.

The Evaluation of essential micronutrient content, sensory acceptability & economic viability of formulated Sesame (Sesamum indicum) & groundnuts (Arachis hypogea) food blend

Thu, 31 Aug 2023 00:00:00 +0000

Despite legumes, oil seeds and small grains being highly nutritious, there is a paucity of evidence of their potential in alleviating undernutrition. Proximate macro and micronutrient composition of substrates was done using the Association of Analytical Chemists (AOAC) method. Calcium, iron, and zinc were determined by a flame Atomic Absorption Spectrophotometer while potassium (K) was determined using a flame photometer. Sesame had significantly higher Ca (221.1mg/100g), K (149.1mg/100g), Fe (8.1mg/100g) and Zn (4.34mg/100g) compared to groundnuts. Food blends were formulated from sorghum, millet, sesame, and groundnuts. The food blend product had a significantly higher protein and mineral content compared to the control sample (Sorghum). Blend 5 yielded the best results in terms of K (83.56mg/100g), Ca (10.85mg/100g), Fe (8.79mg/100g) and Zn (0.79mg/100g) content as well as taste, flavour, and appearance although Zn content was relatively low. Sensory evaluation of the food blends showed that the taste, flavour, appearance, and texture were significantly different from the control sample. The blending of small grains with sesame significantly improves essential micronutrients especially Fe which met the WHO/FAO recommended dietary intake. Partial budget analysis shows that the rate of return was maximised by changing from Blend 4 to Blend 5 by 1164.7%.

The Impacts of Different Pea Protein Isolate Levels on Physiochemical, Textural, and Sensory evaluation of Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom

Patthama Hirunyophat — Sun, 10 Sep 2023 00:00:00 +0000

The effects of different ratios of pea protein isolate (PPI) (5%, 10%, 15%, and 20% w/w) on ready-to-cook plant-based minced meatballs made from oyster mushrooms were investigated. Increasing the PPI ratio resulted in higher protein content, while values for lightness (L*), yellowness (b*), hardness, adhesiveness, and chewiness decreased compared to the control. Sensory evaluation indicated that all treatments received overall liking scores ranging from 6.50 to 7.23. The study demonstrated that incorporating 10% PPI led to optimal production of plant-based minced meatballs with high protein content (10.79 g/100 g), low fat content (2.08 g/100 g), and an overall liking score exceeding 7.0, indicating acceptability. These findings confirm that PPI is a practical alternative to meat proteins for producing plant-based meat products.

Empowering women agripreneurs through precision agriculture technology adoption: An integrative review of literature

Sheeba. D, Prabu Christopher. B — Thu, 30 Nov 2023 00:00:00 +0000

The use of precision agricultural technology has been shown to increase yields while decreasing the farmer’s exposure to risk. Despite women’s important involvement in agriculture in many nations, there remains a technological gap between the gender. Particular focus on agriculture’s essential role in alleviating poverty and hunger. The literature gap in precision agriculture technology adoption by women agripreneurs needs to be addressed. This study presents an integrative review of literature aimed at identifying the factors that influence precision agriculture technology adoption among women and proposes recommendations for mitigating the gap. The review highlights precision agriculture technology adoption theories and various factors. Also, it discovered several social and policy implications, as well as training programs, in order to close the gap. The recommendations given to policy makers to connect younger, technically-savvy women with older, less technically-literate women farmers to address the digital literacy divide. Future research can test the empirical relationship between precision agriculture technology adoption variables on women agripreneurs specifically on various technologies used in agriculture and find the viability. By addressing the gap women agripreneurs will be equipped to adopt precision agriculture technology and digital agriculture, which will ultimately benefit the rural farming community and to achieve sustainability.

A Stakeholder Analysis on Sustainable Food Home Garden Programme (P2L) at Sananrejo Village, Turen District, Malang Regency

Anggitha ratri dewi — Thu, 30 Nov 2023 00:00:00 +0000

The most important human needs are increasing adequacy and improving nutrition through healthy and diverse food consumption patterns. The utilization of the garden is a solution to fulfilling the nutritional needs of the community, especially families. Through the Sustainable Food Home Garden Program (P2L), it is hoped that it will be able to meet the nutritional needs of families from the garden and increase the role of women as economic support for the family. This study aims to identify, explain and analyze the implementation of the Sustainable Food Home Garden Program (P2L) and identify and analyze stakeholders' roles at each stage of the P2L program. The sampling method is purposive sampling. The research was conducted in Sananrejo Village, Turen District, Malang Regency. To identify and analyze the parties’ roles in the sustainability of the P2L Program, Institutional Analysis Design (IAD) (Ostrom, 1990) is used, and mapping the roles of stakeholders in the P2L Program uses the Stakeholder matrix. The results showed that the implementation of the P2L Program was in accordance with existing technical guidelines and could benefit beneficiaries, namely KWT Semi Lestari. There are nine stakeholders in the P2L program which have key roles or key players, namely the Malang Regency Food Security Service, KWT Semi Lestari Members and Management, Agricultural Extension, and the Turen District Government, Stakeholders who act as context setters with high influence and low interest are the Village Government, RT Management, and District PKK TP. In contrast, stakeholders who act as crowds with low influence and interest are groceries and Village TP PKK. Recommendations for further research are regarding conflicts and relationships between stakeholders and strategies so that P2L can provide optimal benefits for the community.

Effect of storage temperatures and modified atmosphere packaging on sprouting and quality attributes of fresh peeled garlic cloves

Noura Gad El-Rab — Thu, 30 Nov 2023 00:00:00 +0000

This study was conducted during 2021 and 2022 seasons to evaluate the influence of active modified atmosphere packaging (MAP) at levels of 3% O₂ + 5% CO₂, 3% O₂ + 10% CO₂, 3% O₂ + 15% CO₂, 3% O₂ + 97% N₂, and 5% N₂ + 95% O₂ as compared with passive MAP as a control on sprouting and rooting delay and maintaining quality attributes of fresh peeled garlic cloves during storage at 5 and 10°C and 90 - 95% relative humidity for 20 days. The results indicated that all active MAP treatments were effective in reducing weight loss, colour changes, O₂ consumption, CO₂ production, and polyphenol oxidase activity, retarding sprouting and rooting growth, and maintaining pyruvic acid, total phenolic contents, and the overall appearance of peeled garlic cloves during storage as compared with passive MAP (control). Also, all cloves stored at 5°C were the best in all quality attributes compared to those stored at 10°C. However, peeled garlic cloves packed in active MAP at 3% O₂ + 15% CO₂ and stored at 5°C proved to be the most effective treatment in retarding sprouting growth and preserving all the quality attributes of the cloves. Furthermore, this treatment showed the excellent appearance of cloves without any rooting and discoloration till 20 days of storage at 5°C, while those stored at 10°C gave a good appearance after 16 days of storage. Cloves packed in 3% O₂ + 95% N₂ gave excellent appearance for 16 days of storage at 5°C and gave a good appearance after 12 days at 10°C. Whereas, passive MAP gave an unsalable appearance till the end of storage at 5°C and 10°C.

The potency of robusta coffee pulp as vinegar product

Thu, 30 Nov 2023 00:00:00 +0000

Coffee processing produces 40-50 % of by-products that can damage coffee plants and cause environmental pollution. The coffee pulp as waste can be used for producing acetic acid solution as a preservative and hand-washing agent to prevent infection. The fermentation process can affect the quality of the acetic acid solution. This study aims to analyze the effect of yeast types and time fermentation as well as to determine the characteristics of acetic acid solution from Robusta coffee pulp. The experiment consists of two types of yeast: bread-fermented yeast, cassava-fermented yeast, and a combination of both yeasts. The second factor is time fermentation which consists of 13 and 16 days of fermentation. The study found that interaction between both yeasts significantly affected the acetic acid solution's moisture content and total soluble solids. Meanwhile, the factor of bread-fermented yeast and cassava-fermented yeast gave a significant effect on the pH, acetic acid content, and reducing sugar. The study showed that the treatment of cassava-fermented yeast fermented for 13 days at room temperature can be used as an alternative to produce an acetic acid solution. The physicochemical quality of the acetic acid solution is acetic acid content is 1.983 ± 0.04 %, pH of 4.104 ± 0.04, reducing sugar of 1.505 ± 0.03 %, moisture content of 90.61 ± 0.294 %, and total soluble solid is 15.57 ± 0.153 %. However, the quality of the acetic acid solution from coffee pulp needs to increase, especially the lower acetic acid content and the light brown color