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All Journal Health Dynamics
Md. Abu Zubair
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.
Impact of Ethanolic Spice Extracts and Sodium Benzoate on the Physicochemical Properties and Health-Related Quality of Watermelon Juice Md. Esrafil; Pratima Roy Dina; Nishita Pondit; Eity Akter; Maymuna Faruk Trisha; Mahmuda Khatun; Nargis Akter; Md. Abdul Alim; Syeda Huraiya Hasan Nishi; Md. Abu Zubair
Health Dynamics Vol 1, No 10 (2024): October 2024
Publisher : Knowledge Dynamics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hd11003

Abstract

Background: Watermelon juice is a refreshing drink to quench the extreme tropical heat thirst. Packed with simple carbs, antioxidants, vitamins, and minerals, it boosts immunity and aids in the body's recovery from dehydration. Moreover, it’s a delicious and filling drink. A study was carried out to investigate the effects of ethanolic extracts on watermelon juices. Methods: Physicochemical changes such as total soluble solid, vitamin C, acidity, pH, non-enzymatic browning reaction, sensory evaluation, and total viable count were measured at 7-day intervals over 28 days. Results: The findings showed that clove and sodium benzoate had a greater effect on unpasteurized juice than black pepper and sodium benzoate on pasteurized juice. Clove and sodium benzoate outperformed the others in unpasteurized juice. For unpasteurized and pasteurized juice, black pepper and sodium benzoate showed greater results than others. Besides, sodium benzoate (3.10×102, 1.2×102, 0×102, and 1.0×102) and cinnamon (4.0×102, 2.2×102, 3.0×102 and 2.0×102) presented better antimicrobial activity than others for unpasteurized juice. Sodium benzoate (3.0×102, 1.10×102, 0×102, and 2.0×102) and black pepper (1.20×102, 2.1×102, 2.0×102, and 1.10×102) displayed better antimicrobial activity than others for pasteurized juice. For both unpasteurized and pasteurized juice, cinnamon and sodium benzoate were comparatively more popular than others. Conclusions: Based on the findings, these extracts could be employed as natural antimicrobial preservatives instead of artificial preservatives in watermelon juice to increase its shelf life.
Co-Authors Eity Akter Hena Akter Runa Jakia Sultana Erin Luthfunnesa Bari Mahmuda Khatun Maymuna Faruk Trisha Md. Abdul Alim Md. Esrafil Md. Esrafil Md. Sajib Al Reza Md. Tamim Hassan Md. Zainul Abedin Nargis Akter Nishita Pondit Pratima Roy Dina Syeda Huraiya Hasan Nishi