Journal of Science and Agricultural Technology

Physicochemical and Pasting Properties of Raw Hom Thong Banana (Musa sapientum L.) Flour from Northern Thailand

Rattanaporn Khonchaisri — 2026-07-05

Growing interest in functional foods has increased the demand for alternative flour sources rich in resistant starch and dietary fiber for application in starch-based food products. Raw banana flour has attracted attention as a potential functional ingredient due to its favourable nutritional and physicochemical properties. The aims of this study were to determine proximate composition and pasting properties of raw Hom Thong banana flour (RBF). Hom Thong bananas (Musa sapientum

L.) from Mae Taeng community, Chiang Mai Province, Thailand were processed into flour by hot-air drying at 60 °C and analyzed for the proximate composition and Rapid Visco Analysis (RVA) properties. The results showed that carbohydrate was the major component of the flour (86.82±0.18 g/100 g) followed by protein (4.20±0.28 g/100 g), ash (2.92±0.10 g/100 g), dietary fiber (2.53±0.14 g/100 g) and fat (0.30±0.05 g/100 g), whereas the moisture content was comparatively low (3.23±0.03 g/100 g) suggesting good storage stability. The RVA results revealed that the raw banana flour has different pasting properties compared to the conventional wheat and cassava flours. Banana flour showed moderate peak viscosity (213.05±16.17 RVU), high trough viscosity (191.35±10.25 RVU), low breakdown viscosity (63.75±1.13 RVU), high final viscosity (283.86±23.27 RVU) and relatively high pasting temperature (84.57±0.93 °C) indicating good thermal stability, limited swelling of the starch granules and strong gel-forming capability. These properties suggested that RBF possesses desirable physicochemical and functional characteristics for noodle processing applications. The physicochemical and pasting properties observed in this study suggested that RBF may be suitable application as a partial substitute for wheat flour in noodle or pasta formulations.

Effects of Multi-Strain Microbial Inoculants on Fermentation Quality and In Vitro Digestibility of Rice Straw Silage

จีระศักดิ์ ทองสีลา — 2026-07-05

Rice straw is one of the most widely available agricultural by-products in Thailand. However, its direct use as ruminant feed is constrained by low crude protein concentration, high structural fiber content, and the presence of a lignocellulosic matrix that limits microbial degradation in the rumen. This study evaluated the effects of selected microbial inoculant combinations on fermentation quality, chemical composition, fiber fractions, and in vitro gas production of rice straw silage. Chopped rice straw was assigned to five microbial treatments in a completely randomized design with three replications: T1, Trichoderma reesei ; T2, Saccharomyces cerevisiae ; T3, T. reesei+S. cerevisiae ; T4, T. reesei+S. cerevisiae+Bacillus licheniformis ; and T5, T. reesei+S. cerevisiae+Lactobacillus plantarum. The treated materials were ensiled under anaerobic conditions and evaluated after 7, 14, 21, and 28 days of fermentation. Microbial inoculation significantly influenced fiber degradation, particularly neutral detergent fiber (NDF), acid detergent fiber (ADF), and acid detergent lignin (ADL) (P < 0.001). Among the treatments, T5 showed the most favorable response after 28 days of fermentation, with the lowest NDF (69.47%), ADF (47.66%), and ADL (19.02%) values. The lowest pH value was also observed in T5 at 21 days (4.65), suggesting improved acidification during ensiling. In vitro gas production differed significantly among treatments at 28 days (P < 0.01), with T5 producing the highest gas volume (74.5 mL), indicating greater ruminal fermentability. These results suggest that the combined application of cellulolytic fungi, yeast, and lactic acid bacteria can enhance lignocellulose degradation and improve the feeding value of rice straw silage. Therefore, the inoculant combination of T. reesei+S. cerevisiae+L. plantarum may be considered a promising biological strategy for improving the utilization of rice straw in ruminant production systems.

Fish Diversity, Ecological Functional Guilds and IUCN Conservation Status in the Lower Mekong River, Northeastern Thailand

Saowapak Toemcheep — 2026-07-05

This study aimed to quantify spatial and seasonal variation in fish diversity, classify fish into ecological functional guilds, and assess conservation status using the IUCN Red List in the Mekong River across three provinces in northeastern Thailand: Loei, Nakhon Phanom, and Ubon Ratchathani. Fish sampling was conducted during three seasonal periods. A total of 84 fish species belonging to 61 genera and 21 families were recorded. The highest diversity was the family Cyprinidae, with 45 species, followed by the families Bagridae and Siluridae, each represented by six species. The assessment of species diversity and evenness indicated that the fish community exhibited a moderate level of diversity with a relatively even distribution of species. Classification of fish based on ecological functional guilds showed that most species belonged to group G3, which inhabits and spawns in the main river channel, accounting for 29 species. The conservation status assessment based on the International Union for Conservation of Nature (IUCN) Red List revealed that most species were categorized as Least Concern (LC), with 65 species, followed by Vulnerable (VU), with six species. One species was classified as Endangered (EN), namely Probarbus jullieni. The findings of this study provide important baseline information for fisheries management and biodiversity conservation in the Mekong River ecosystem of Thailand.

Case Study: Assessment of Microbial Quantification of Butchered Pork in Fresh Markets and Fresh Pork Shops in Nakhon Pathom, Thailand Activities

สิริวิมล พัวพันธ์ — 2026-07-05

In Thailand, finishing pigs are delivered to standard slaughterhouses after reaching market weight for slaughtering and carcass trimming, and are then delivered to fresh markets for consumers. For consumer safety, hygiene, and sanitation in fresh markets, measures should be taken to protect customer health, prevent unexpected foodborne diseases, and minimize economic losses. The objective of this study was to quantify the levels of microorganisms in pork chops sold at fresh markets and temperature-controlled shops in Nakhon Pathom province, Thailand. The results can be applied as guidelines for improving hygiene and sanitation in pork shops. We collected 5 samples from 2 fresh markets and 5 samples from temperature-controlled pork shops. Each sample had duplicate. The quantified microorganisms were as follows: total aerobic bacteria, coliforms, Escherichia coli, Salmonella spp., and Staphylococcus aureus. Unsurprisingly, some samples collected from fresh markets contained microorganisms exceeding the standard values. Similarly, certain samples from temperature-controlled pork shops also exceeded the standard. Therefore, the storage temperature at temperature-controlled pork shops has to be monitored and consistently maintained. Although cooking generally destroys most microorganisms in raw pork chops. However, one sample collected from fresh markets contained Staph. aureus 400 MPN/gram, can grow and produce enterotoxin at fresh markets. Enterotoxin is heat-stable, required only a low dose to cause illness, and resistant to typical cooking temperatures. We recommend strict control of enterotoxin production, Staph. aureus source, personal hygiene. Since temperature is considered, the main extrinsic factor influencing the growth of microorganisms in foods, The installation of temperature-controlled systems in fresh markets is one method to inhibit Staph. aureus growth. Due to humans as a Staph. aureus source, food handlers should be qualified as non-Staph. aureus carriers. Furthermore, because the human nasal cavity is a frequent habitat for

Staph. aureus, food handlers must adhere to Standard Operating Procedures (SOPs), including washing hands frequently, not picking and blowing their noses.

Comparison of Plant Propagation Portions and the Effectiveness of Azolla with Chemical Fertilizer on the Growth of Episcia cupreata

Wanwisa Inkaewpuangkham — 2026-07-05

This research aimed to compare plant propagation portions and the efficiency of Azolla on growth and development of Episcia cupreata. This research was conducted using a factorial design in a CRD with of 2 factors: 1) plant propagation portions: mother plant and stolon, 2) nutrient source: Osmocote (chemical fertilizer; 13-13-13) ratio 6 g per plant, dried Azolla (biofertilizer) at 30 g per 1 kg of medium; Osmocote 6 g and dried Azolla 30 g), and no-fertilizer (control treatment). The results showed that both plant propagation portions, the mother plant and the stolon, were not significantly different in canopy width, plant height, number of leaves per plant, number of stolons per plant, number of flowers per plant, flower width, and tube length. This indicated that both plant propagation portions can use as plant propagation material. Factor of nutrients source, it was found that the Osmocote affected canopy width (33.37 cm), plant height (6.50 cm), number of leave per plant (87.0 leaves), number of stolons per plant (16.17 stolons), number of flowers per plant (5.25 flowers), flower width (1.93 cm), and tube length (2.34 cm) which is significantly greater than the other treatments. However, this treatment was not significantly different from canopy width, number of leaves per plant, flower width, and tube length when compared to the treatment that use Osmocote + Azolla. The interaction between two factors, stolon with Osmocote treatment or stolon with Osmocote + Azolla that affected canopy width, number of leaves per plant, number of stolons per plant, flower width, and tube length better than other treatments. Further studies is recommended to optimize the ratio of Azolla combined with Osmocote fertilizer in order to reduce the use of chemical fertilizer in Episcia cupreata production in the future.