Sweet potato flour (SP), maize starch (MS), and soybean flour (SF) blends were prepared in different proportions like: 60SP/20MS/19.5SF; 50SP/30MS/19.5SF; 40SP/40MS/19.5SF; 50SP/20MS/29.5SF; 40SP/20MS/29.5SF; and 30SP/40MS/29.5SF. The constant percentage of xanthan gum at 0.5% was added to each blend. Functional and rheological properties of the composite flour were examined and compared with wheat flour as control. Oil absorption index was not significantly different (P > 0.05) among the six blends of composite flour and wheat flour. As increasing of soybean flour levels, swelling power, and pasting viscosity of composite flours decreased, specific volume of bread also decreased as decreasing of soybean flour level in composite flours, but the firmness of bread increased. Physical and sensory analysis showed that composite flour with the proportion of sweet potato flour 40%, maize starch 40%, soybean flour 19.5% and xanthan gum 0.5% yielded acceptable breads. ª 2015 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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This study was aimed to prepare low dextrose equivalent (DE) maltodextrin from banana starch. Banana starch was extracted from unripe banana fruit var. uli after steeping in 0.045 M sodium hydroxide. This process yielded 42.58% of starch (in dry basis) and produced high purity starch (97.96%, db) and excellent whiteness (99.44%). The gelatinized banana starch was hydrolyzed enzymatically by using a-amylase from Bacillus subtilis. Starch hydrolysis used a batch reactor with a four-blade Teflon pitched turbine impeller at 758C (at initial gelatinization temperature of banana starch) for 10 min to produced maltodextrin with DE % 3. Particle size of irregularly shaped banana maltodextrin (BM) granules were below and around 5 mm in diameter. This BM produced a fat-like gel texture, which was similar to that of commercial maltodextrin (CM; N-Lite D). This maltodextrin had also a lower in vitro digestibility than that of the commercial one and potato starch.

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Mangrove plants are popularized for their edible and vital source of food. Mangroves in Pulau Sembilan, Langkat, North Sumatra, Indonesia were supported by the high plant diversity. These major tree species were provided in mangrove fruits annually and assist in finding a new variety of functional food materials. Bioprospecting was denoted the exploration of bioresources material to useful derived mangrove products. The present study aims to assess bioprospecting based-nutritional parameters, antioxidant content, and elemental analysis (micronutrient and macronutrient) in fruits of eight mangrove plants: Avicennia officinalis, Bruguiera cylindrica, Rhizophora apiculata, Ceriops tagal, R. stylosa, R. mucronata, Xylocarpus granatum and Sonneratia alba in Pulau Sembilan, North Sumatra, Indonesia. Out of seven nutritional parameters, A. officinalis recorded the highest in three parameters (protein, total sugar, and non-reducting sugar), X. granatum recorded highest in two parameters (fat and moisture content), among all studied species followed by R. mucronata, and R. stylosa in one parameter (ash and reducing sugar), respectively. Among the antioxidant content, R. mucronata exhibited the highest ascorbic acid content and phenolic acid. Beta carotenoid was maximum in C. tagal. The highest macro element varied among the mangrove fruits: sodium was recorded in R. apiculata, potassium content was noted in X. granatum, and calcium was in S. alba. Likewise, the highest microelement was spread among the mangrove fruits: X. granatum (iron), R. mucronata (manganese), A. officinalis (cupper), and S. alba (zinc). Thus, this study's findings showed the mangrove fruits have reported prospective values as antioxidants, bio-nutrition, and renewable food sources potential for the adjacent mangrove.

Three composite flours were prepared by combining rice flour, potato starch, sweet potato flour, soybean flour, and xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30: 15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional, and rheological properties. Fat, protein, ash, and crude fibre content were found to increase with increase in the ratio of soybean flour and decrease in the ratio of sweet potato flour in the mixture. The composite flours were not significantly different in water and oil absorption capacity, swelling power, and baking expansion. There was a tendency for the relative viscosities of the composite flours to increase significantly with increasing proportion of the soybean flour and decreasing proportion of sweet potato flour in the mixture. Pasting viscosity measurements of the composite flours gave maximum (peak) viscosity values ranging from 582.00-668.67 cP. The pasting analysis results indicated increased level of setback and final viscosity, pasting temperature, setback and stability ratio while peak viscosity decreased with increasing proportion of soybean flour and decreasing proportion of sweet potato flour in the mixture.

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Mud crabs (Scylla serrata) are one of the coastal fisheries commodities, especially in mangrove forests. This study was proposed to determine mangrove ecosystems service to produce molting of mud crab (S. serrata). This research on mangrove crab molting using a completely randomized design with four levels of treatment, namely ablation, autotomy, ablation + autotomy and control with three replications. The highest growth rate was ablation (molting percentage 80.95%, and 100% survival, growth 12.51%/day) and lowest ablation + autotomy (growth 4.95%/day, molting percentage 19.05%, growth 4.95% of the day). The differences in molting stimulation affect the percentage of molting.