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All Journal Biology, Medicine, & Natural Product Chemistry AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Thagunna, Bishal
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Energy Environmental Science Medicine & Pharmacology Public Health

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Effect of Different Pre-treatments and Frying Process on Proximate, Some Essential Minerals, and Anti-nutritional Factors of Taro Found in Birjung, Nepal Sharma, Shristi Poudel; Thagunna, Bishal; Baral, Rosy; Baral, Rashmi; Khadka, Deepa
Biology, Medicine, & Natural Product Chemistry Vol 14, No 1 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.141.507-511

Abstract

Taro corms (Colocasia Esculenta), also called pindalu in Nepalese society are exposed to different pretreatment such as boiling in plain water at 100ºC for 7min, boiling in 1.2% salt solution at 100ºC for 7min, boiling in 5% citric acid100ºC for 7min and frying was investigated for proximate, antinutritional and mineral content. The proximate composition of raw taro corms was found to be moisture 60.82%, crude fat 0.96%, crude protein 9.69%, total ash 3.77%, crude fiber 3.49% and carbohydrate 52.0%. Macro nutrients such as Potassium, Calcium, Phosphorous, and Sodium were found to be 620.55 mg/100g, 150.12 mg/100g, 53.72 mg/100g, and 36.62 mg/100g, respectively. Antinutritional factors of raw taro corms analyzed in this study were oxalate-280.98±0.49 mg/100g, phytate-84.90±0.74 mg/100g and tannin-47.67±0.11 mg/100g. Potassium was the most abundant macro mineral (620.55mg/100g) in the unprocessed taro corms. The effect of pretreatments and frying on calcium showed significant decrease. When compared with raw taro corms, pretreatments and frying process resulted in a significant increase in phosphorous and sodium content. Antinutritional factors were significantly reduced by the pre-treatments, and frying method appears to be more effective in reducing phytate and tannin, whereas boiling in 5% salt solution for oxalate content.
Effect of incorporation of cardamon powder on physiochemical, sensory attributes, and shelf life of a cow and buffalo milk paneer Kandel, Kamana; Thagunna, Bishal; Dhakal, Yashoda; Rimal, Anju
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i2.249

Abstract

Paneer is a nutritious, delectable acid-heat-coagulated indigenous dairy product, but it has a short shelf life due to its high moisture content. However, herbs are known for their qualities as antioxidants, preservatives, and flavor enhancers. Therefore, the current study examined the quality parameters such as (titratable acidity, lactose, moisture content, ash content, fat content, protein content, phenolic content, and sensory parameters) of herbal paneer produced by incorporating cardamom powder percentages in four different samples 0.15% with cow milk, 0.20% with cow milk, 0.15% with buffalo milk and 0.20% with buffalo milk and coded as (A, B, C, and D). The findings showed that the herbal paneer was superior in terms of organoleptic but had little to no impact on the paneer's proximate and physiochemical parameters. The herbal paneer samples slightly higher total phenolic content of buffalo milk paneer compared to the cow milk paneer. The 0.20% of cardamom with buffalo milk sample was effective overall. As a result, the study suggests that cardamom could be used to develop a novel functional dairy product with enhanced antioxidant properties and longer shelf life.
Effect of Essential Oil of Tejpat, Black Pepper, and Cardamom as a Natural Food Preservatives for Sweet Orange (Citrus sinensis) Juice Paudel, Sagar Mani; Thagunna, Bishal; Khadka, Deepa; Baral, Rashmi; Thapa, Deepa
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.1137-1141

Abstract

Essential oil of tejpat (Cinnamomum tamala), black pepper (Piper nigrum) and cardamom (Amomum subulatum roxb.) collected by hydro distillation, and were tested as natural food preservative in orange juice (Citrus sinensis). The physiochemical changes such as pH, TSS, acidity, total microbial count, yeast and mold count were evaluated at fix time intervals of 4 hours. for 24 hours. It has been observed that the juice sample infused with black pepper essential oil demonstrated superior preservation of TSS, pH and acidity compared to the other variants. Orange juice supplemented with essential oils maintained the microbial count and yeast and mold count below 100 CFU/ml for up to 24 hours. After 24 hours of storage, all samples surpassed the total microbial count. Among the essential oils, black pepper essential oil demonstrated superior preservation compared to the others.
Effect of Repeated Frying of Potato Chips on Physiochemical Properties of Different Frying Oils and Its Sensory Evaluation Poudel, Rabin; Thagunna, Bishal; Bhattrai, Bishal; Subedi, Sushan; Baral, Nishal
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.1599-1605

Abstract

Deep frying involves submerging food in heated oil at about 180°C. Throughout the deep-frying process, various chemical reactions occur, leading to alterations in the physicochemical characteristics of the oil, which can ultimately have detrimental health impacts on consumers. Nevertheless, for reasons of economic efficiency, both home and industrial users frequently reuse cooking oils for deep frying. Consequently, this research aimed to evaluate the physicochemical and nutritional properties of commercially available mustard oil, sunflower oil, soybean oil, and palm oil, in addition to investigating how the repeated deep frying of potato tubers affects the physicochemical and nutritional qualities of the analyzed oil samples. Consequently, the ideal amount of frying cycles for every type of oil was explored. To accomplish this, potato was fried individually using coconut, palm, and sunflower oils over four successive frying cycles. Results revealed that increasing the frying counts resulted in increased peroxide value, acid value, viscosity and refractive index, whereas decrease in moisture, iodine value and DPPH value of four oil samples. The peroxide value (PV) and acid value of mustard oil, sunflower oil, soybean oil, and palm oil showed increases ranging from 1.82 to 7.98 meq/Kg, 5.19 to 11.69 meq/kg, 4.81 to 9.89 meq/kg, and 2.49 to 11.08 meq/kg respectively, with acid values shifting from 1.24 to 6.74 mg KOH/g, 0.17 to 0.49 mg KOH/g, 0.25 to 0.42 mg KOH/g, and 0.80 to 2.86 mg KOH/g. The viscosity increased from 183.33 to 615.09 mPA s, 51.66 to 405.49 mPA s, 165.57 to 590.17 mPA s, and 376.42 to 711.43 mPA s of mustard oil, sunflower oil, soybean and palm oil respectively, while the refractive index increased from 1.4654 to 1.4672, 1.4668 to 1.4710, 1.467 to 1.4722, and 1.4552 to 1.4610 of mustard, sunflower, soybean and palm oil respectively. In contrast, there was a reduction in moisture content, iodine value, and DPPH value for mustard, sunflower, soybean, and palm oil, ranging from 0.16-0.06%, 0.09-0.03%, 0.11-0.04%, and 0.21-0.09%, respectively. The findings indicate that the iodine values decreased from 106.2-88.6 g, 126.2-106.5 g, 129.4-108.4 g, and 54.3-31.82 g, respectively. The DPPH values of oil samples were 63.25%, 72.08%, 82.55%, and 78.18%, respectively. Following the fourth frying cycle, these values dropped to 47.85%, 53.79%, 79.62%, and 69.58%. Higher sensory scores regarding overall acceptability were obtained by chips fried in palm oil and lower by mustard oil.
Co-Authors Baral, Nishal Baral, Rashmi Baral, Rosy Bhattrai, Bishal Dhakal, Yashoda Kandel, Kamana Khadka, Deepa Paudel, Sagar Mani Poudel, Rabin Rimal, Anju Sharma, Shristi Poudel Subedi, Sushan Thapa, Deepa