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All Journal Health Dynamics
Md. Esrafil
Mawlana Bhashani Science and Technology University
Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Nutritional and Functional Evaluation of Winged Yam (Dioscorea alata) Composite Biscuits for Health-Promoting Diets Jakia Sultana Erin; Hena Akter Runa; Md. Tamim Hassan; Md. Esrafil; Luthfunnesa Bari; Md. Sajib Al Reza; Md. Abu Zubair; Md. Zainul Abedin
Health Dynamics Vol 3, No 6 (2026): June 2026
Publisher : Knowledge Dynamics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hd30603

Abstract

Background: In order to ensure human health and raise the standard of living for people, plants and their crops have been extremely important. Yams are extremely important for both food security and medicine in poor nations. Dioscorea alata, a species of yam, provides an advantage for sustained production because of its relatively strong agronomic traits. This study's main goal was to generate composite food products, and the yam's relatively strong agronomic characteristics offer a sustained production advantage. Methods: The food items that were created, namely biscuits, had improved nutritional value. Composite biscuits were made by combining wheat flour with D. alata flour in three distinct formulas (5%, 10%, and 15%). Results: D. alata Yam's compositional analysis revealed that the samples with and without peels had the following contents: moisture (69.13±1.48%) and 66.85±1.47%); ash (2.11±0.03%) and (1.99±0.19%); fat (0.40±0.80%) and 1.07±0.12; crude fiber (2.06±0.12%) and (2.57±0.22%); protein (2.4±1.39) and (6.31±0.34) and carbohydrates (28.01±1.40%) and (28.24±1.52%), respectively. Overall, composite flour can be used as an unusual ingredient in baked goods. Based on the sensory evaluation, the results indicated that biscuits made with 5% composite flour were superior to those made with 10% and 15% composite flour. Conclusion: It was shown that food products manufactured with composite flour can nevertheless have properties that are comparable to those made with whole wheat flour. Overall, the test panelists found the created biscuits (5% DAYF integrated) to be satisfactory in terms of appearance, color, flavor, taste, and texture.
Safe and Healthy Food Preservation: Efficacy of Guava Leaves and Lemon Juice Extract on Fruits and Vegetables Md. Esrafil; Ayasha Ahmed; Mausufa Akter; Toufika Arafin; Md. Sohag Ali; Md. Sajib Al Reza; Pratima Roy Dina; Syeda Huraiya Hasan Nishi
Health Dynamics Vol 1, No 8 (2024): August 2024
Publisher : Knowledge Dynamics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hd10803

Abstract

Background: Fruits and vegetables are naturally perishable and have a relatively limited shelf life. This study was designed to prolong the shelf life and remain nutritional value of various fruits and vegetables by using guava leaves extract and lemon juice extract (natural preservatives). Methods: Fruits and vegetables samples (amla, banana, grapes, bean, eggplant and tomato) were treated with three types of natural preservatives: guava leaves and lemon juice extract (GLE) 0.5% (boiled), lemon extract (LE) 15%, GLE 40% + LE 15%. Results: The study revealed that the moisture content varied from 18.03% to 95.41%. During the 10 days of experiment, samples treated with 0.5% GLE (boiled) preservatives exhibited better result than other two types of preservatives regarding the moisture content. Titratable acidity content varied from 0.05% to 2.25%. The pH value varied in the range of 2.47-6.01. The percentage of weight loss value ranged from 3.67 to 85.71. During the experiment period, weight loss was minimum almost in all samples treated with GLE 40%+LE 15% preservative. The vitamin C content in fruits and vegetables ranged from 1.60 mg/100mL to 68.46mg/100mL. The highest viable count was found in banana (46×104 CFU/ml) and the lowest was in Bean (9×104 CFU/ml). Conclusion: Among three types of preservatives, samples treated with 0.5% GLE (boiled) showed better result and minimum microbial growth.
Co-Authors Ayasha Ahmed Hena Akter Runa Jakia Sultana Erin Luthfunnesa Bari Mausufa Akter Md. Abu Zubair Md. Sajib Al Reza Md. Sohag Ali Md. Tamim Hassan Md. Zainul Abedin Pratima Roy Dina Syeda Huraiya Hasan Nishi Toufika Arafin