The Effect of Germination and Fermentation on the Physicochemical, Nutritional, and Functional Quality Attributes of Samh Seeds

This study investigated the effects of fermentation and germination on the physicochemical, nutritional, functional, and bioactive quality attributes of samh seeds. Regardless of the processing treatment, samh seeds were found to be a rich source of phenolic compounds, namely gallic acid (79.6-96.36 mg/100 g DW), catechol (56.34-77.34 mg/100 g DW), and catechin (49.15-84.93 mg/100 g DW), and they possessed high DPPH antiradical activity (65.27-78.39%). They also contained high protein content (19.29-20.41%), essential amino acids content (39.07-44.16% of total amino acids), and unsaturated fatty acid content (81.95-83.46% of total fatty acids) and a low glycemic index (39.61-41.43). Fermentation and germination increased L*, b*, foaming capacity, oil absorption capacity (OAC), water absorption capacity (WAC), swelling power, microbial counts, antioxidant activity, total flavonoid content (TFC), total phenolic content (TPC), in vitro protein digestibility, protein efficiency ratio, and total essential amino acids and reduced water solubility, emulsion stability, tannin, and phytate contents compared to raw samh seeds (p < 0.05). The highest levels of pH, ash, carbohydrate, fiber, and glycemic index were observed in raw samh seeds, and both germination and fermentation processes reduced these attributes to various degrees (p < 0.05). Germination increased the redness (a*), moisture content, essential and non-essential amino acids, potassium, zinc, phosphorous, stearic acid, and oleic and unsaturated fatty acids and reduced total solids, fat content, iron, zinc, calcium, magnesium, sodium, palmitic acid, and total saturated fatty acids of the samh seeds compared to the raw ones. Fermentation increased the total solid, acidity, fat, protein, calcium, magnesium, sodium, phosphorous, iron, zinc, palmitic acid, and total saturated fatty acids and reduced the a* value, moisture, non-essential amino acids, and total unsaturated fatty acids of the samh seeds compared to the raw ones. In conclusion, samh seeds are a rich source of nutrients that could generally be enhanced by germination and fermentation processes. The reported information facilitates strategies towards the application of these underutilized seeds in foods.

Effect of Germinated Sorghum Extract on the Physical and Thermal Properties of Pre-Gelatinized Cereals, Sweet Potato and Beans Starches

Starches from different botanical sources are affected in the presence of enzymes. This study investigated the impact of α-amylase on several properties of pre-gelatinized starches derived from chickpea (Cicer arietinum L.), wheat (Triticum aestivum L.), corn (Zea mays L.), white beans (Phaseolus vulgaris), and sweet potatoes (Ipomoea batatas L.). Specifically, the water holding capacity, freezable water content, sugar content, and water sorption isotherm (adsorption and desorption) properties were examined. The source of α-amylase utilized in this study was a germinated sorghum (Sorghum bicolor L. Moench) extract (GSE). The starch samples were subjected to annealing at temperatures of 40, 50, and 60 °C for durations of either 30 or 60 min prior to the process of gelatinization. A significant increase in the annealing temperature and GSE resulted in a notable enhancement in both the water-holding capacity and the sugar content of the starch. The ordering of starches in terms of their freezable water content is as follows: Chickpea starch (C.P.S) > white beans starch (W.B.S) > wheat starch (W.S) > chickpea starch (C.S) > sweet potato starch (S.P.S). The Guggenheim-Anderson-de Boer (GAB) model was only employed for fitting the data, as the Brunauer-Emmett-Teller (BET) model had a low root mean square error (RMSE). The application of annealing and GSE treatment resulted in a shift of the adsorption and desorption isotherms towards greater levels of moisture content. A strong hysteresis was found in the adsorption and desorption curves, notably within the water activity range of 0.6 to 0.8. The GSE treatment and longer annealing time had an impact on the monolayer water content (mo), as well as the C and K parameters of the GAB model, irrespective of the annealing temperature. These results can be used to evaluate the applicability of starch in the pharmaceutical and food sectors.

Fabrication of hierarchical flower-like WO3 nanoparticles for effective metal ions sensing and catalytic degradation of organic dyes

In this work, we report on the synthesis of flower-like tungsten oxide nanoparticles (WO3 NPs) using a simple precipitation method. This paper reports a simple method for synthesizing flower-like WO3 NPs, which can be used for environmentally treating hazardous organic pollutants. The photocatalytic degradation of model artificial Orange II and Congo red was assessed under natural sunlight irradiation. The surface morphologies, crystallinity, and binding energy of the synthesized WO3 NPs were determined. The synthesized WO3 NPs exhibited good photodegradation percentages of approximately Orange II (97.6%) and Congo red dye (98.2%) after 120 min of irradiation. Furthermore, the WO3 NPs maintained their degradation ability for up to three cycles. In addition, WO3 NPs were examined in different metal ions sensing (Hg2+, Fe2+, Cu2+, Ni2+, and Cd2+) in an aqueous solution. The results showed that the WO3 NPs exhibited excellent Cd2+ ion sensing. Based on the investigations, WO3 NPs proved to be an efficient photocatalyst and hold promise as the best material for future applications in preventing water pollution.

Evaluation of Carcass Attributes and Physical, Chemical, and Qualitative Characteristics of Breast Meat of Broiler Chickens Fed on Pulicaria jaubertii Powder

Pulicaria jaubertii (PJ) is a medicinal plant used as a synthetic antioxidant and as a traditional medicine due to its bioactive compounds. The objective of this study was to investigate the effects of PJ on carcass traits and breast meat quality parameters of broiler chickens. Two hundred and forty male broilers (1 day old) were divided into four groups (0, 3, 6, and 9 g of PJ/kg of basal diet). Performance indicators were evaluated during the feeding stages, and carcass characteristics and physiochemical and qualitative parameters of breast meat were measured at 36 days old. The results showed that PJ improved performance parameters such as weight gain, feed conversion ratio, and production efficiency index (p < 0.05) in the finishing stage. The diets supplemented with PJ were associated with better carcass characteristics (p < 0.05), but some body parts, such as legs (6 and 9 g PJ) and backs (3-9 g PJ) decreased (p < 0.05). Temperature and initial pH were decreased by PJ (p < 0.05). Meat color was not affected by PJ (p > 0.05), although the yellowness and saturation index were lower at 9 g PJ. Total saturated fatty acid content was higher at 3 g PJ, while total polyunsaturated fatty acids and unsaturated to saturated fatty acid ratio were lower at 3 and 6 g PJ (p < 0.05). Total monounsaturated fatty acid content increased at 6 and 9 g PJ. Omega-6 fatty acids and the ratio of omega-6 to omega-3 were lower at 3 g PJ. PJ resulted in higher weight loss on cooking (6 and 9 g PJ) and shear force (3-9 g PJ). In conclusion, PJ had a positive influence on performance, carcass characteristics, and fatty acid profile, and some meat quality traits were generally improved by PJ, but knowledge of its mode of action is still limited and therefore requires further investigation.

Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage

Acetylated corn starch was used as a fat replacer in beef patties and its effect on the physicochemical, textural, and sensory attributes of the patties was assessed during frozen storage (-20 °C) for 60 days. The results showed that acetylated corn starch enhanced the redness, moisture retention, thickness, and sensory attributes of the patties (P ≤ 0.05). It also reduced the firmness, cooking loss, diameter reduction rate, and dimensional shrinkage of the patties (P ≤ 0.05). The patties contain 15% acetylated corn starch showed a microstructure similar to that contain 15% animal fat as examined by scanning electron microscopy. Patties containing acetylated corn starch showed high scores of physicochemical properties and sensory attributes, which revealed the beneficial use of this modified starch in meat industry. In conclusion, acetylated corn starch improved the physicochemical properties and sensory attributes of beef patties and can thus be used as fat replacer in meat products.

Disclosure of cancer diagnosis and prognosis by physicians in Kuwait

To analyse preferences for disclosure of cancer diagnosis and prognosis among physicians practising in Kuwait, a cross-sectional survey was conducted in public hospitals in both urban and suburban parts of the country, which included physicians likely to encounter adult cancer patients in their practice. A total of 217 physicians participated, 67% indicating they preferred full and complete disclosure of cancer diagnosis to patients. However, 79% of those would withhold the truth if the patient s family requested them to do so. Preference for concealment was more common among physicians who had experienced cancer directly with a friend or a family member, or who were in medical as opposed to surgical specialties. The belief that patients in Kuwait did not want to hear the truth about cancer diagnosis or prognosis was also significantly associated with concealment preference. Changes in public norms and expectations should be monitored, because they seem to play a major role in physicians preference for disclosure of cancer diagnosis and prognosis.