Pereskia sacharosa is an unconventional food plant found in several regions, especially in Indonesia. Traditionally, the leaves of this plant are used as medicine for pain, allergies, and fever. This study aims to identify several bioactive compounds from the ethanol extract and flour of Pereskia sacharosa through the maceration method using 80% and 96% ethanol. In addition, phytochemical and antioxidant activity tests were carried out. The total phenolic content in the 80% ethanol extract, 96% ethanol extract, and Pereskia sacharosa leaf flour was (34.83 ± 0.89 mg GAE/g, 30.04 ± 0.67 mg GAE/g, and 5.66 ± 0.23 mg GAE/g), respectively. The total flavonoid content in the 80% ethanol extract, 96% ethanol extract, and Pereskia sacharosa leaf flour was (17.05 ± 1.70 mg QE/g, 15.40 ± 0.93 mg QE/g, and 8.01 ± 0.58 mg QE/g), respectively. Statistical analysis showed a significant difference (P < 0.05) between the extract samples and the leaf flour sample. The antioxidant activity, measured by IC50 values, was moderate for the 80% ethanol extract (251.09 ± 0.02 ppm) and 96% ethanol extract (204.55 ± 0.10 ppm) of Pereskia sacharosa leaves. In contrast, the leaf flour exhibited weak antioxidant activity, with an IC50 value of 571.88 ± 0.18 ppm.
Nowadays, people of Bangladesh are facing various foodborne diseases due to the consumption of unhygienic food items such as street foods, mid-level or high-level restaurant foods, vendor juices, unhygienic fermented foods, and so on. Behind this illness, a group of foodborne pathogens is responsible, which become associated with the foods during unhygienic processing, handling, supplying, and storage. People from different socioeconomic backgrounds and a variety of ages consume these foods as the foods are sold at an affordable price with a satisfactory taste. However, this causes a high morbidity and sometimes a mortality rate in Bangladesh. Therefore, proper steps should be taken to provide safe, healthy, and hygienic food to consumers. This review article was conducted over the last 8 years, from 2014 to 2021 to reflect the importance of different food items in Bangladesh, as well as the present unhygienic status of these foods, foodborne pathogens associated with the diseases caused by the consumption of these foods.
Glucomannan from the porang tuber (Amorphophallus oncophyllus) was reported to have a prebiotic effect. The prebiotic effect of porang glucomannan used in a rice analog has never been studied. Glucomannan from porang tuber, k-carrageenan, and rice flour were used for producing rice analog in five ratios. The product was observed for its prebiotic activity score by enumerating the B. longum FNCC 0210, L. acidophilus FNCC 0051, and E. coli FNCC 0091 at 0, 24, and 48 h. The highest trend of rice analog prebiotic activity score was at GP15 rice (0.59+0.20) for B. longum FNCC 0210 and GP25 rice (0.91+0.60) for L. acidophilus FNCC 0051. The result indicates that a rice analog containing at least 10% porang glucomannan had a high prebiotic activity score. The ratio of porang glucomannan to k-carrageenan did not affect the prebiotic activity score of rice analog.
Okara is a by-product of soybean processing that remains underutilized. Okara flour requires physical and chemical modifications to improve its characteristics before it can be used in chicken nuggets. This study aims to determine the effect of physical and chemical modifications on the functional properties of okara flour and to determine the type and percentage of okara flour substitution on the characteristics of chicken nuggets. This research used okara flour treated with various modifications (autoclaving, cooling, acid hydrolysis, and a combination of acid hydrolysis and autoclaving-cooling) and applied it to a chicken nugget formulation at 5% and 10% flour substitution levels. Flour analysis results showed that autoclaving-cooling modification tended to improve emulsion stability and oil absorption. Acid hydrolysis modification and combination tended to increase flour emulsion stability but decreased oil absorption. The results of chicken nugget analysis showed that physical and chemical modification affected the proximate nutritional value. The type of flour modification tends to increase the emulsion stability of chicken nuggets but reduces water absorption. The best method, according to this study, is chicken nuggets, using a combination of methods, such as okara flour.
Gembolo (Dioscorea bulbifera bulbils) is a tuber that can be used as an alternative carbohydrate source. This tuber contains various essential minerals and vitamins; it also has a starch content of 6.627% and an amylose content of 30.63%. Research into gembolo has been limited to its physical and chemical characterization and its nutritional content. Using gembolo starch as a source of type RS3 via the autoclaving-cooling method has not yet been studied. RS3 promotes digestive and metabolic health by functioning as a type of fiber. Using gembolo starch as a source of type RS3 via the autoclaving-cooling method has not yet been studied. RS3 promotes digesti ve and metabolic health by functioning as a type of fiber. The cycle frequency used consisted of 1 to 5 autoclaving-cooling cycles. The analysis of the physicochemical properties included the following: RS, starch, amylose, amylopectin, water content, granule morphology, pasting properties, and water-holding capacity (WHC) and oil-holding capacity (OHC). After modification of gembolo starch with 1-5 autoclaving-cooling cycles, there was a 4.49% decrease in water content and a 9.65% decrease in starch content. There was also a 8.56% decrease in amylose content and a 33.29% increase in RS content. An increase in WHC of 144.22%, an increase in OHC of 2.91%, and a decrease in the pasting profile of 7753 cP. Based on these data, the treatment of 5 autoclaving-cooling cycles produced the highest RS of 74%. From this research, gembolo can be a potential source of functional RS3 starch.
