<abstract><title style='display:none'>Abstract</title>Nutrients are the substances which give nourishment to the body and promote growth. These nutrients are present in varieties of foods in various amounts. Fish is a source of aquatic food which can both be farmed and wild caught. Fish is rich in macronutrients: proteins, lipids and ash and micronutrients: vitamins and minerals. Proteins in the fish have immunoglobins that acts as defense mechanism against viral and bacterial infections and prevent protein calorie malnutrition. Lipids mainly LC n-3 PUFAs like EPA and DHA prevents cardiovascular and coronary heart diseases and maintains blood pressure and neuro-development in child. Selenium is important for the function of thyroid gland. Iron helps in synthesis of hemoglobin and prevents the occurrence of anemia. Calcium and vitamin D naturally present in fish prevents rickets, low bone-mineral density and osteomalacia. Vitamin A in fish helps in normal growth, formation of bones and teeth. Despite these importances’s, fish is still undervalued and less consumed compared to other animal protein sources due to lack of awareness. If the per capita consumption of the fish can be increased, then people can have many health benefits. People should be made known about the health benefits of fish. Many other researches should be conducted to make the nutritional value of fish known to the world.</abstract>

Significance Of Nutritional Value Of Fish For Human Health

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<title style='display:none'>Abstract</title>
The experiment was conducted at the end of July in NHRC, Khumaltar (1332 masl) located at Longitude 27.6485° N and Latitude 85.3253° E situated at Province no. 3, Lalitpur, Nepal in 2077/04/18 to 2077/04/28. The experiment was carried out in Randomised Complete Block Design (RCBD) with four treatments and five replications. The genotypes Trishuli, Chaumase, Semi Light Long and Semi Long Green Bean were used as treatment. Phenotypic traits like Plant Height, Days to maturity, Number of node at harvest in main stem, Flower colour, No of pod per plant at harvest, Dry pod colour, Single pod weight at harvest, pod length, Seed yield per plant, Seed weight per pod, 1000 seed weight, Moisture %, Seed weight per plant(gm), seed weight per pod after drying per plant (gm), seed weight after drying were taken. Plant height was highest in Semi long ligh which is 332 cmt and lowest in Trishuli which is 294.48 cm. Total number of seed was found highest in Semi Long Green 8.6 and least in Trishuli 7. The highest yield was found in Trishuli 2.69 ton/ha followed by Chaumase 2.56 ton/ha, Semi long green 2.33 ton/ha, and the lowest was seen in Semi Long Light 1.51 ton/ha.
</abstract>

Evaluation of French Bean (<italic>Phaseolus vulgaris</italic> L.) Genotypes for Growth, Yield and Seed Production at Khumaltar

<abstract><title style='display:none'>Abstract</title>Banana plants (<italic>Musa paradaisica</italic>) and banana peels (<italic>Musa sapientum</italic>) two of same genus Musa are grown in worldwide and consumed as ripe fruit or used for culinary purpose. All parts of the banana plants have medicinal applications. The aim of the present study was detection of phytochemicals from this two types of samples and find out some viable phytochemicals which might be used as food additives after commercial purification. These two types of samples banana plants and banana peels were collected from local area of sobhanbagh near Daffodil International University. Samples were washed and dried in room temperature and grinded in pestle. Then 25 gm of grinded samples were soaked in 75 ml of 70% methanol, ethanol, acetone and 0.9% NaCl solution for 72 hours. Then all the extracts of banana peels and banana plants were detected by standard protocol. Flavonoids, carbohydrates, reducing sugar, tannins, saponins, anthraquinones, steroids, glycosides, phytosterols, phenols, terpenoids, were detected from those extracts. Negative and positive result of presence of phytochemicals were detected by the observing of color change. Banana peels and banana plant extracts were showed maximum result in ethanolic extracts. The present study showed qualitative analysis of phytochemicals content existence in banana peels and banana plants extracts. The study also discussed the application of some phytochemicals in food industry.</abstract>

Extraction and Evaluation of Phytochemicals from Banana Peels (<italic>Musa sapientum</italic>) and Banana Plants (<italic>Musa paradisiaca</italic>)

<abstract><title style='display:none'>Abstract</title>Wheat is one of the important cereal crops in Nepal as well as globally. But due to varied climatic and sowing conditions low production has been reported throughout the world including Nepal. Sowing rates are highly correlated to yield and its yield attributing characters. Yield loss has been reported 50-62% under a late sown condition which shows a heavy threat to food security problems. Vijaya is the most recommended varieties under late sown conditions due to its high yield and less threat to late sown conditions. Thus identification and release of varieties suitable under late sown conditions are of the utmost importance. Researches should be accelerated under different agro-ecological zones to study the constraints associated with late sown wheat in Nepal.</abstract>

Impacts of sowing and climatic conditions on wheat yield in Nepal

<abstract><title style='display:none'>Abstract</title>Cellulase is an important enzyme in present-day of industrial biotechnology. The current study is concerned with the production and partial characterization of cellulase enzyme from Bacillus sp. The effect of various fermentation conditions for cellulase production through shake-flask culture was investigated. Maximum enzyme production was obtained after 24 hours of incubation in fermentation medium with pH 3.5 at 35°C under having agitation at 150 rpm while inoculums volume 1% was applied. Enzyme production was 1.91 times higher after optimizing the production condition as compared to the basal media. Cellulase characterization revealed that optimum activity was at pH 5.5 and 50°C for 50 minutes. About 68% of the activity retained after heating the crude enzyme solution at 50°C for 30 minutes. This nature makes cellulase a suitable candidate for current mainstream biomass conversions for sustainable agriculture and industrial processes.</abstract>

Optimization of fermentation condition for cellulase enzyme production from Bacillus sp.

<abstract>
<title style='display:none'>Abstract</title>
The objective of this study was to determine the proximate and microbiological compositions of some food samples obtained at three different locations within Ibadan Metropolis, Nigeria from different local food vendors. The highest mean carbohydrate, crude protein, fat, moisture, total ash and crude fibre are 88.10 ±0.79% (Roasted Yam), 17.76 ±2.29% (Roasted Fish), 20.54 ±4.0% (Suya Meat), 20.27 ±11.43% (Roasted Plantain), 4.57 ±0.10% (as in Suya Meat) and 5.07 ±0.69 (Roasted Plantain) respectively while the lowest mean carbohydrate, crude protein, fat, moisture, total ash and crude fibre are 49.14 ±1.37% (as in Fried Bean Cake), 0.08 ±0.01% (Roasted Yam), 0.47 ±0.05% (Roasted Yam), 1.81 ±0.33 (Roasted Fish), 1.37 ±0.12 (Doughnut) and 0.16 ±0.06% (Fried Bean Cake) for all the samples estimated. The highest mean heterotropic bacteria and fungi counts are 6.19× 103cfu/ml (Roasted Yam) and 3.30× 103cfu/ml (Fried Bean Cake) respectively while the lowest mean heterotropic bacteria and fungi counts are 1.64× 103cfu/ml (Doughnut) and 1.08× 103cfu/ml (Roasted Plantain) respectively. These food samples were shown to contain certain level of proximate parameters but these are not sufficient for nutritional requirements in human diet. Increasing the shelf-life of foods is one of the major purposes in food processing. Processes which precede food processing causes loss of essential vitamins and minerals. Also, roasted foods sold along Nigerian road-sides are exposed to dust accumulation and wastes from automobile exhaust.
</abstract>

Proximate Composition and Microbial level Estimation of some selected roasted/fried food items sold along Nigeria roadsides

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<title style='display:none'>Abstract</title>
This study aimed to investigate the standard formulation of aloe Vera drinks using different moringa leaf extract levels and assess the quality parameters. The result showed the moisture content of the formulated samples was 99.85 to 99.80%, with higher in sample T2 and lowered in the control sample (T0). The protein content for all samples ranged from o.11 to 0.42%, with the highest found in sample (T3) and lowest found in sample T0. The pH was increased from 3.8 to 4.13 for all samples. The mean values of TSS of aloe Vera drink for all samples were ranged between 11.33 to 13.67 %. The acidity for all samples was in the ranges of 0.25 to 0.31%. The sensory attributes of drinks were evaluated in terms of color, flavor, taste, and overall acceptability. After increasing, the moringa leaves percentage; the consumer acceptance was gradually decreased. Overall, sample T1 containing 1% moringa leaves blended with 4% aloe Vera showed a reliable result compared to other samples.
</abstract>

Standardization of Recipe of Value-Added Functional Aloe Vera Drink Enriched with Moringa Leave

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<title style='display:none'>Abstract</title>
In nature, papaya is fast-growing, high-yielding, and has a variety of varieties that can produce economically important products on a commercial scale, which can also be blended with other fruits. So, for the utilization of unripe papaya wastage, this study presents candies prepared from unripe papaya using different sweeteners. It helps in the improvement of digestion, due to rich in enzyme papain and composed of several nutritional compositions like Vitamin C and Vitamin A. Sugar-based candy (A) and Honey based candy (B) was prepared with 1.15 kg each of edible portion. Each candy was prepared using similar initial concentrations i.e., 30°Bx and final concentrations of 70°Bx. On alternate days, the syrup’s strength was increased by 10 °Brix TSS, reaching a maximum strength of 70 °Brix TSS. 0.1% of citric acid was added on the basis of sugar syrup initially present when TSS reached to 60°Brix. They were then dried at 60°C for 12 h in a hot air oven. From sensory analysis, honey-based candy was found to be the best product. The result shows that the moisture content, total ash, crude fat, crude fiber, Vitamin C, reducing sugar, Total sugar, crude protein, acidity, pH, and carbohydrate of A and B was found to be 12.35±1.44%, 0.25±0.02%, 0.28±0.06%, 0.46±0.05%, 21.71±7.13 mg/100g, 6.45±0.09%, 29.45±0.95%, 5.94±0.81%, 0.19±0.06%, 6.35±0.11 and 80.38±1.71% respectively. Similarly, 16.03±1.11%, 0.37±0.05%, 0.31±0.07%, 0.56±0.10%, 15.11±4.33mg/100g, 29.64±0.09%, 76.81±0.58%, 6.29±1.21%, 0.14±0.04%, 6.66±0.06 and 76.87±1.04% respectively were found for honey-based candies.
</abstract>

Preparation and Quality Evaluation of Underutilized Unripe Papaya Candy

<abstract>
<title style='display:none'>Abstract</title>
This study aims to understand how the Halal Toothpaste Products in Indonesia differentiate themselves from one another through Advertising. This study was conducted to provide strategic Advertising recommendations. The study used the framework of the Elaboration Likelihood Theory Model and the Advertising concepting approaches to analyze the applied techniques on the executed Advertising materials. This qualitative descriptive try to describe narratively and visually the TV Advertising material that was collected from the official YouTube account of each brand. Data were collected from relevant literature, documents, and online publications. The result of the study shows that all the Halal Toothpaste products utilized the central route and approaches whereas each of the product Advertising materials elaborates their respective product ingredients and their benefits. Each of the Advertising materials communicates Halal and its nuances both verbally and visually. The Halal label of the Toothpaste is mainly influenced by the ingredient within the product that is perceived to be correlated with the Islamic culture by the Indonesian consumers, Siwak. To create differentiation, each of the Advertising materials applied the combination of several Advertising concepting approaches. In practice, the result of the study can be a reference for Strategic Planners and Creative Professionals in Advertising Agencies on ‘What to Say’ and How to Say’ in the Halal Product Category. Academically, the study will be a reference for more research ideas in the future on Halal Advertising Strategy and Halal Product Campaign.
</abstract>

The Advertising Approach Differentiation of Indonesia’s Halal Toothpaste Products

<abstract>
<title style='display:none'>Abstract</title>
Guava (<italic>Psidium guajava</italic> L.) is a Vitamin C (ascorbic acid) rich fruit. Its production is quite high in Bangladesh but post-harvest life is very short. Farmers will benefited by producing different guava products like juice, jelly etc. and selling them to market for year round. The current study has been carried out to observe the nutritional composition of fresh guava, guava juice, and jelly for nutritive jelly production. Shelf life and sensory evaluation of guava and guava jelly were also evaluated. Fresh green guava of four varieties (Swarupkathi Peyera, Kazi Peyera, BAU-2 Peyera and BAU-19 Peyera) were collected from the Germplasm Center, Patuakhali Science and Technology University (PSTU), Bangladesh. The shelf-life (mean value) of fresh Guava, Guava juice, and Jelly were about 11, 9, and 142 days in ambient condition; 24, 30, and 213 days in refrigerated condition; and 42, 142, and 325 days in freezing condition, respectively. Kazi Peyara confined the highest percentage of ascorbic acid (195.59 mg/100g FW), total sugar (10.65 % FW), calcium (17.45 mg/100g), and phosphorus (34.63 mg/100g). However, BAU-19 Peyara contains the highest percentage of magnesium (20.15 mg/100g) and BAU-2 Peyara contains the highest percentage of potassium (392.1 mg/100g). The mean ascorbic acid content in guava juice (29.23 mg/100ml) and jelly (17.65 mg/100gm) were significantly lower compared to the fresh guava (192.77 mg/100gm) and also the ascorbic acid loss during storage was significant. The average score of different sensory parameters for fresh guava and guava Jelly were within the standard range. From the results, it can be concluded that guava is a good source of nutrients and quality jelly could be prepared from it.
</abstract>

Nutritional Assessment of Guava for Quality Jelly Production

<abstract>
<title style='display:none'>Abstract</title>
The prevalence of the inclusion or substitution of porcine and its derivatives in foods by imprudent food manufacturers accentuated the need for a sensitive and specific method to detect porcine DNA. This work aimed to develop and validate an EvaGreen dye-based quantitative real-time (qPCR) assay for porcine DNA analysis. The primer set used in this work targets a 95-bp fragment of the porcine cytochrome b gene. Application of the assay to dilutions of porcine genomic DNA showed that the assay is sensitive down to 10 pg/μL of porcine DNA and the detection limit, under binary admixture conditions, was 0.001%. A correlation coefficient (R2) of 0.998 and PCR efficiency of 101.6% over the dynamic range from 10 to 10000 pg/μL indicated that the assay has high linearity and efficiency. The method’s specificity towards porcine was revealed by the amplification profile, which only displayed an amplification signal for porcine DNA. These findings suggest that the developed assay is sensitive, specific, and rapid. In conclusion, the assay can be used as an alternative method to detect and quantify porcine DNA in raw and processed food products.
</abstract>

An Eva Green Real-Time PCR Assay for Porcine DNA Analysis in Raw and Processed Foods

Applications of nanomaterials for future food security: challenges and prospects

<abstract><title style='display:none'>Abstract</title>The discovery of an adaptive immune system especially in archae and bacteria, CRISPR/Cas has revolutionized the field of agriculture and served as a potential gene editing tool, producing great excitement to the molecular scientists for the improved genetic manipulations. CRISPR/Cas9 is a RNA guided endonuclease which is popular among its predecessors ZFN and TALEN’s. The utilities of CRISPR from its predecessors is the use of short RNA fragments to locate target and breaking the double strands which avoids the need of protein engineering, thus allowing time efficiency measure for gene editing. It is a simple, flexible and highly efficient programmable DNA cleavage system that can be modified for widespread applications like knocking out the genes, controlling transcription, modifying epigenomes, controlling genome-wide screens, modifying genes for disease and stress tolerance and imaging chromosomes. However, gene cargo delivery system, off target cutting and issues on the safety of living organisms imposes major challenge to this system. Several attempts have been done to rectify these challenges; using sgRNA design software, cas9 nickases and other mutants. Thus, further addressing these challenges may open the avenue for CRISPR/cas9 for addressing the agriculture related problems.</abstract>

CRISPR-Cas9 in agriculture: Approaches, applications, future perspectives, and associated challenges

<abstract><title style='display:none'>Abstract</title><italic>Oryzaephilus surinamensis</italic> is one of the stored product insect that commonly found in Malaysia. The biological study through host range or food preferences of <italic>O. surinamensis</italic> is important for the development of sustainable management practice to control its infestation. The objective of this study was to identify the food preference of <italic>O. surinamensis</italic> to different plant products in relation to food type and moisture content. Twenty adult of <italic>O. surinamensis</italic> were exposed to three different group of food; dried fruits (date, raisin, apricot, fig), grain/cereals (rice, barley, oat grout, dried maize), and nuts (almond, ground nut, walnut, cashew nut) for 240h in laboratory Kulliyyah of Science, IIUM Kuantan. Moisture content in each food was also measured. It was found out that the most preferred food by <italic>O. surinamensis</italic> is oat groat of cereal grain group with medium level of moisture content. Further analysis on food moisture suggested that under current experimental conditions (temperature of 27℃ and 64% relative humidity within 240h of exposure), food moisture content does not affect pest infestation and distribution.</abstract>

Food Preference of <italic>Oryzaephilus Surinamensis</italic> (Coleoptera: <italic>Silvanidae</italic>) to Different Types of Plant Products

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