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In this paper, a new technology for meatball production is presented. The ingredients in the formulation used are low value parts of poultry meat (neck and back part), rice, sea cabbage (Laminaria) and carrot. Three variants of meatball were prepared with different weight ratios of Laminaria: variant 1 -15%, variant 2 -10% and variant 3 -5%. The comparative quality and Okuskhanova et al.; ARRB, 13(3): 1-9, 2017; Article no.ARRB.33337 2 organoleptic indicators of meatballs are studied. As a result, when compared with the control meatballs, the developed meatballs have soft consistency, a pleasant flavor, better sensory characteristics and balanced composition. The highest level of protein was obtained in variant 2 (19.7%) while the lowest one was determined in the control sample (10.1%). Variant 2 meatball also showed an increased level of mineral elements -3.11%, compared with variant 1 (2.6%) and variant 3 (1.6%). The moisture content of the developed meatballs varied from 67.1% to 69.3% and these values are much higher than in the control sample (61.64%). Also, the developed meatballs show a higher content of fat compared with the control sample. Different proportions of Laminaria in meatball formulations caused significant changes in content of I, Mg, K and Na. The concentrations of these elements were reduced when the Laminaria weight ratio in meatballs was lowered. Using Laminaria demonstrated a positive effect to the food quality of meatball. Original Research Article

This paper considers and analyzes the results of examining samples for cadmium content by determining them on a Kvant-2AT atomic absorption spectrometer, taking into account the use of the PLP-01M microwave laboratory system and during sample preparation in accordance with GOST 26929 “Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements”. The PLP-01M microwave laboratory system uses a fundamentally new method of sample preparation. The decomposition was carried out in a closed system - sealed fluoroplastic vessels under the influence of high temperature, pressure and microwave field. The microwave field in the working chamber of the furnace was created by a special generator-magnetron. Based on the results of the assessment of the operational control of the measurement procedure using samples for cadmium control during the implementation of the PLP-01M microwave laboratory system in the laboratory, the analysis procedure was recognized as satisfactory.

The quality of bread produced from wheat, cashew nut flour and pro-vitamin –A- cassava flour blends were evaluated. Pro-vitamin -A -cassava flour and Cashew nut flour were prepared. Wheat, pro-vitamin A cassava flour and cashew nut flour were made into blends ration of 100%:0%:0% sample A, 90%:5%:5% sample B, 80%:15%:5% sample C, 85%:10%:5% Sample D and sample E, 75% 20%:5%   respectively. Result analysis revealed increase in physiochemical properties as blending increased. The moisture content, Protein content, Fat content, Carbohydrate and   Pro-vitamin A contents increased constantly with increase in blending. The oil absorption capacity decreased with blending. Other functional properties such as Water absorption capacity, Bulk density, swelling index, loaf height, and loaf volume increased as blends ration increases. Sensory characteristic reflected a down turn progression as blending was increased. Increase in cashew nut flour led to increase in chemical and functional quality values of the bread samples hence cheap bio functional ingredient which could also alleviate hidden hunger in rural populations with supplies of macro and micro nutrients.

The sugar fermentation activity of lactic acid bacteria plays a significant part in the production of plant-based fermented foods. Lactic acid bacteria are demanding on nutrients in the medium. They generate energy only during the breakdown of carbohydrates. Lactic acid bacteria do not ferment polysaccharides like starch ordextrinsbecause they lack the necessary hydrolytic enzymes. Lactose is absent in plants, but this sugar is important for the growth of lactic acid bacteria. Due to the increased demand for the alternative fermented dairy products, it is necessary to know the ability of starter culturesto ferment various carbohydrates. The results of a study of the sugar fermenting activity of bacterial cultures, including the species S.thermophilus, L. delbruckii ssp. bulgaricus, L. lactis ssp. lactis, L. lactis ssp. cremoris, L. lactis ssp. lactis biovar diacetylactis, Leu. mesenteroides ssp. cremoris, and Leu. mesenteroides ssp. mesenteroidesare presented.Cultures with S.thermophilusand L. delbruckii ssp. bulgaricus show the lowest growth rates on maltose medium. Cultures with Leu. Mesenteroides rapidly ferment sucrose rapidly. Cultures withL. lactis ssp. lactis, L. lactis ssp. cremoris, and L. lactis ssp. lactis biovar diacetylactis rapidly metabolize maltose, sucrose, and lactose. All lactic acid bacteria rapidly utilize glucose.