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FAA Welcomes Submission for Volume 3 Issue 2 to be Published in May 2018. FAA now index in DOAJ, CrossRef, J-Gate, ScopeMed, AGRIS, Agora, TEEAL, Google Scholar, Academic Resource Index and many more yet to come..............

Volume 3 Issue 2

Development of composite biscuits supplementing with potato or corn flour

Pabitra Chandra Das, Md Suman Rana, Md Saifullah, Md Nazrul Islam

>>doi: 10.5455/faa.292438       >>PP: 443-459


The study was conducted to utilize the potato flour (PF) and corn flour (CF) for the preparation of biscuits with other necessary ingredients. The wheat flour (WF) was supplemented by the PF or CF with the amount of 10, 15 and 20%. The chemical analysis in wet weight basis (wb) showed that WF contained the highest amount of moisture (14.37%) and protein (11.46%), while PF had the highest ash (2.3%) and carbohydrate (81.3%) content among three flours. But, CF gave the highest fat content of 3.62% and energy of 370.1 Kcal/100 g. Physical characteristics of developed biscuits varied due to supplementation of PF or CF to WF. Chemical analysis showed that the control biscuits having 100% WF had the highest moisture content (4.91%), while the highest ash content (1.09%) was found in the sample containing 20% PF and 80% WF. The fat content increased and the protein content decreased with the increasing of PF or CF percentage. Sensory analysis of biscuits revealed that supplementation with 15% PF or CF achieved the best consumer acceptance.

Keywords: Biscuit, supplementation, potato flour, corn flour, wheat flour


Development of probiotic milk drinks using probiotic strain isolated from local yogurt

Md Ahmadul Islam, Farzana Akter, Mohammad Gulzarul Aziz, M Burhan Uddin

>>doi: 10.5455/faa.290338       >>PP: 446-452


Two Lactobacillus spp. were isolated from four yogurt samples, which were identified on the basis of their colony morphologies grown on MRS (Man, Rogosa and Sharpe) media and on the basis of biochemical tests conducted in the laboratory. Based on biochemical characteristics and further screen, these two isolates were selected for probiotic screening and further study. Gram staining, Catalase test, Oxidase test, Sugar fermentation, Bile salt test, NaCl tolerance test and pH tolerance test were done in this regard. Based on the OD (Optical Density), it was evident that all isolates can grow from bile salt concentration 0.05% to 0.25% and pH 2.5 to pH 5.5, can be used as probiotic. For NaCl tolerance test, two isolates showed slight decrease of growth during 1% to 4% NaCl supplementation. After isolation of probiotic strain from yogurt, these strains were used for the development of probiotic milk drinks. These drinks were developed where one was controlled and other two were mixed with different concentration of fruit (mango juice). The analysis of probiotic milk drinks showed the highest fat content was 4.50%, protein content 3.99%, ash content 1.90%, acidity 0.78%. Storage studies were carried out for fifteen days at refrigeration temperature (5 ±10 ◦ C) and samples were taken at an interval of three days. After 15 days acidity ranged between 0.91 to 0.95% and the counts of Isolate 1 and Isolate 2 ranged between 8.75 ∼9.55 log cfu/ml those were >5 log cfu/ml which makes probiotic milk drinks as health product. The sensory scores of the 10% mango juice mixed with probiotic milk drinks was significantly higher than that of the 5% (p <0.05) and the liking score ranged in the medium-like.

Keywords: Lactic acid bacteria, probiotic, milk drinks, yogurt, mango juice


Processing of mixed fruit juice from mango, orange and pineapple

Sajeda Begum, Pabitra Chandra Das, Poly Karmoker

>>doi: 10.5455/faa.289995            >>PP: 440-445


The study was conducted to prepare mixed fruit juice by using mango, pineapple and orange juices. Fully ripen raw mango, pineapple and orange were processed into pulp/juice forms which were analyzed for their composition and consequently processed into mixed fruit juices with a combination of different percentage of mango pulp, pineapple and orange juice. Chemical composition, keeping quality, shelf life and consumers’ acceptability of the products were investigated. Chemical analysis showed that TSS, acidity were increased slightly whereas vitamin C and pH were decreased gradually during the storage periods. Storage studies were carried out up to one month with an interval of one week and the result showed that all the samples were in good condition after one month, though little bit of faded color was found at the end of storage periods. Sample with 35% mango juice, 40% orange juice and 25% pineapple secured the highest score on sensory evaluation and showed the best consumer acceptance. This research reveals that perishable fruits can be converted to attractive mixed juice and thus increase the shelf-life, which increase value of the product.

Keywords: Mixed fruit juice, sensory evaluation, storage


Effect of different levels of sugar on qualitative characteristics of lassi prepared from sour dahi

Muhammad Shah Moazzem, Md Nurul Islam, AKM Masum, Md Rezwanul Habib

>>doi: 10.5455/faa.286429        >>PP: 434-439


An investigation was carried out to develop lassi from sour dahi using different levels of sugar (10, 15, 20 and 25%) and 15% water. Lassi quality was assayed through the study of physical, chemical and microbiological parameters. Results revealed that significant difference existed in overall physical score of lassi samples and the highest score was found in 15% sugar lassi whereas, the lowest score was found in 25% sugar lassi. Total solids, carbohydrate, fat, protein and ash contents differed significantly among various levels of sugar added lassi. From chemical test, it appears that, 15% sugar added lassi possess the highest fat and protein values whereas, the highest total solids and carbohydrate values posses in 25% sugar added lassi. No significant difference (p >0.05) revealed in terms of pH value and acidity percentage among lassi types. Lassi made from 10% sugar was most inferior than other levels of sugar added lassi in respect of microbiological qualitytotal viable count (×104 cfu/mL) content was 95.67 ±2.08 and coliform (×10 cfu/mL) content was 1.00 ±0.00. Considering above mentioned quality aspects, it might be resolved that lassi could be prepared successfully from sour dahi with 15% sugar keeping water level constant at 15%.

Keywords: Dahi, sugar, lassi, physical, chemical and microbiological


Effects of plant extracts on controlling wheat blast disease caused by Magnaporthe oryzae Pathotype triticum in Bangladesh

Fatema-Tuz-Zohura, Md Abul Kashem, Md Al-Imran Hasan, Muhammed Ali Hossain

>>doi: 10.5455/faa.293640         >>PP: 422-433


The present research work was conducted to evaluate the efficacy of twelve plant extracts viz. Neem (Azadirachta indica), Bishkatali(Polygonum hydropiper), Nishinda (Vitex negundu), Allamonda (Allamanda cathertica), Acasia (Acacia auriculiformis), Tulsi (Ocientific tenuiflorum), Mehendi (Lmetawsonia alba), Datura (Datura metel), Bishkochu (Alocasia fornicate), Black cumin (Nigella sativa), Garlic (Allium sativum), Mehogoni (Swietenia macrophylla) @ 1:10 along with two fungicides Provax(Provaxaltonin) and Nativo (Trifloxystrobin+Tebuconazole) @ 0.2% as check against Magnaporthe oryzae Pathotype triticum (MoT) which is responsible for wheat blast disease at Department of Plant Pathology, Bangladesh Agricultural University and Plant Pathology Division, Bangladesh Institute of Nuclear Agriculture. In the laboratory experiment, the efficacies of plant extracts were evaluated by the measurement of percent inhibition of radial mycelial growth of MoT. The highest percentage of mycelial inhibition (93.75%) was recorded in case of four plant extracts namely Tulsi, Mehendi, Datura and Garlic followed by Black cumin seed extracts (90%) at 10 days after inoculation, where as Allamonda leaf extract showed lowest percentage of mycelial growth inhibition (7.5%). In in vitro test, minimum percentage of disease incidence and severity were recorded in case of Garlic clove extract (16.28% and 3.5%) treated plants and the Mehendi leaf extract treated plants showed highest percent of disease incidence and severity (66.0% and 68.0%). Garlic clove extracts also showed best performance for yield contributing parameters namely ear length (9.20 cm), number of ear/pot (13.25), number of healthy ear/pot (13.0), number of total and healthy spikelets/ear (34.20 and 33.40), number of total and healthy grains/ear (23.00 and 21.80) and weight of 1000 total and healthy grains/pot (56 and 52 g) followed by Black cumin, whereas Mehendi leaf extract treated plants showed lowest value for all the yield contributing parameters. Both in in vito and pot experiment Garlic extract showed best performance and it might be used for the eco-friendly management of blast disease and increase the yield of wheat.

Keywords: Wheat blast, Magnapothe ozyzae, Plant extract, Efficacy, Bangladesh


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