Analog rice can be developed from modified cassava flour (MOCAF) and modified Suweg (Amorphophallus campanulatus) flour (MSF). This research aims to study the physical and nutritional characteristics of analog rice made from a combination of MOCAF and MSF. Analog rice was formulated from both flour with MOCAF: MSF ratios (w/w), among others (100: 0), (90: 10), (80:20), (70:30), (60:40), and (50:50). The dough was printed in an extruder and dried so that it becomes analog rice. The results showed that changes in the MOCAF: MSF ratio cause significant changes to the physical characteristics and nutrients of analog rice. Interestingly, the increasing amount of MSF in the formulation causes the weight of one hundred grains, bulk density, protein, water, ash, and crude fiber in analog rice to rise. However, water absorption, color brightness, fat, and carbohydrates in analog rice was fell 54%, 17%, 23%, 4%, respectively. Therefore, analog rice produced from MOCAF and MSF can be a source of food to maintain the nation's food security.
Sample of pepper was collected from two selected vegetable markets and used to determine the most effective method of increasing shelf life of pepper. In the research two treatment methods used by marketers of vegetables washing with water and detergent were compared. The results showed that five fungal colonies were isolated from pepper samples obtained from the study aeas. The five fungal colonies isolated from the two markets have the following frequency of occurrence A. niger 17 ( 28.3 %) A. fumigatus 12 (23.3%), R. stolonifer 12 (20.0%), A. flavus 09(15.05%) and Mucor spp 08 (13.3%). Out of the total 60 fungal colonies isolated in the two markets, more colonies were counted from water wash pepper 37 ( 61.0%), while lower colony counts were recorded from detergent washed pepper in the two locations 23 ( 38.3%). It is clear therefore that, this investigation has established fewer fungal colonies counted from detergent washed samples in the two markets is that washing of pepper with detergent is more effective in increasing the shelf life of pepper by removing the surface contaminant micro-organisms.
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