Food Agricultural Sciences and Technology

Exploring rice protein concentrate as a sustainable protein replacement for fishmeal in aquafeeds

Kenneth Prudence Abasubong — 2026-09-04

The rapid expansion of aquaculture requires cost-effective and sustainable alternatives to conventional protein sources such as fishmeal, whose rising cost and environmental concerns limit its use. Rice protein concentrate (RPC), derived from processed rice grains, is a promising substitute due to its high protein content, balanced amino acid profile, hypoallergenic nature, and wide availability. This review highlights the importance of RPC as a protein replacement in aquafeed, either by partially or totally replacing fishmeal (FM), owing to its nutritional, functional, and environmental merits compared to other plant-based protein sources. The deficiency of certain amino acids, such as lysine and methionine, along with the presence of anti-nutritional compounds, limits their utilization in aquafeeds. Efforts to mitigate these constraints include amino acid supplementation and enzymatic treatments. Additionally, incorporating RPC production into circular bioeconomy frameworks optimizes resource use efficiency and supports environmental sustainability. Continuous multidisciplinary research and innovation will be the determining factors in achieving the full potential of RPC in turning aquaculture systems into resilient, affordable, and sustainable systems worldwide, to avoid repetition of 'systems.

Enhancing germination and seedling growth in vegetable soybean: The impact of seed coating with nitrogen, phosphorus and potassium

Davika Rapeebunyanon — 2026-09-04

Vegetable soybean seeds often experience low germination rates and poor seedling growth after planting, likely due to nutrient-deficient soils resulting from frequent cultivation. This study aimed to identify the optimal types and concentrations of nutrients to enhance germination and seedling growth in vegetable soybeans. Seeds were coated with nitrogen (N), phosphorus (P), and potassium (K) at four different concentration levels. The results showed that coating with NH₄NO₃ at 3.0 g/L significantly improved (P<0.01) emergence percentage, germination percentage and shoot length compared to non-coated seeds under sand conditions. In the top of paper covered with sand test, it was observed that coating with NH₄NO₃ at 3.0 g/L resulted in faster germination compared to other treatments. The results from both sand and top-of-paper covered with sand conditions indicated that seed coating with NH₄NO₃ at all four concentration levels did not result in significant differences in root length and root fresh weight when compared to non-coated seeds. In conclusion, seed coating with NH₄NO₃ at 3.0 g/L is recommended as the most effective type and concentration to enhance germination and seedling growth of vegetable soybean seedlings, providing an efficient approach to improving seed quality through nutrient-based coating.

Effects of heat treatment on the nutrient composition, phytochemical properties and indices of fat quality of fresh and dried leaves and seeds of Piper guineense (Uziza)

Chukwunwike Uchenna Enyi — 2026-09-04

This study evaluated the effect of drying on the nutrient composition, phytochemical constituents, and indices of fat quality of fresh and dried leaves and seeds of Piper guineense (Uziza). The fresh and dried leaves and seeds of P. guineense were analyzed for phytochemical, vitamin, mineral, carotenoid, and quality indices. The results showed that fresh P. guineense leaves had the highest total phenol (1047.33 mg/100g), flavonoid (0.66 mg/100g), zinc (0.42 mg/100g), copper (0.10 mg/100g), vitamin C (2.49 mg/100g) and carotenoid contents while the dried P. guineense seeds had the lowest flavonoid (0.33 mg/100g), total phenol (975.87 mg/100g), iron (2.23 mg/100g) and vitamin C (1.85 mg/100g), but highest values for alkaloid (1.80 mg/100g), Magnesium (142.01 mg/100g) and the quality indices. The fresh P. guineense seeds had the highest tannins (3.55 mg/100g) and the B-vitamins, while the dried P. guineense leaves had the highest iron (3.14 mg/100g) and the lowest tannins (3.23 mg/100g). The seeds had significant amounts of crude fat. The study concluded that fresh P. guineense leaves had the highest nutrient quality, making them a valuable resource for food and medicine. The study’s findings have implications for the preservation and utilization of P. guineense, particularly in tropical regions where the plant is widely used. The study examined the effect of drying on the leaves and seeds of P. guineense, providing insights into the impact of drying on the properties of these two consumed plant parts.

Evaluation of cholesterol-related functional traits of Bacillus infantis 63-11 under in vitro simulated small intestinal conditions and genomic analysis

Suwapat Saejie — 2026-09-04

Bacillus infantis 63-11 is a microorganism isolated from traditional Thai fermented fish and shows potential for probiotic development. This study evaluated cholesterol-related functional traits of strain 63-11 together with genome-based taxonomic characterization and bile salt hydrolase-associated activity. Species identification was confirmed by 16S rRNA gene sequence analysis, which showed sequence similarity with reference strains of B. infantis ranging from 98.13–99.35%. Whole-genome analysis also supported the classification, with an average nucleotide identity (ANIb) of 96.34% and a digital DNA–DNA hybridization (dDDH) value of 86.0%, both above the commonly accepted threshold for species identification. Phylogenomic analysis further showed that strain 63-11 clusters within the B. infantis group. Genome annotation identified putative BSH homologs. Phenotypic testing using a taurodeoxycholic acid (TDCA) halo assay produced precipitation halos around the colonies, with an average diameter of 1.88 ± 0.48 mm, indicating the enzyme bile salt hydrolase (BSH) activity. In vitro analysis also showed that cholesterol levels decreased by 78.21% after 48 h of cultivation, suggesting a possible relationship with bile salt deconjugation. Under simulated small intestinal conditions containing 0.3% bile salts, strain 63-11 remained detectable during the experiment in both vegetative cells and spores, indicating adaptation to bile stress. Metabolite analysis using ¹H NMR at 48 h detected bile-related compounds. From this study, the persistence of strain 63-11 under simulated small intestinal conditions, together with its cholesterol reduction, suggests that BSH-related processes may contribute to the observed phenotype. However, further studies, especially in vivo experiments, are needed to confirm these findings and clarify their biological significance.

Application of chia seeds (Salvia hispanica L.) as hydrocolloid in batter coatings: Effects on the physicochemical and sensory properties of breaded fish fillets

Asmak Abdul-Zubir — 2026-09-04

Chia seed (Salvia hispanica L.) has potential as a functional ingredient to enhance the quality of food products when incorporated into batter coatings, though its concentration can affect final product characteristics. This study investigated the effects of different chia seed levels (0%, 3%, 6%, and 9%) on the quality of deep-fat-fried tilapia fillets coated with batter. Key parameters, including coating adhesion, batter viscosity, cooking yield, frying loss, moisture and fat content, color, texture profile, and sensory attributes, were evaluated. Adding chia seeds tended to increase batter viscosity, coating adhesion, and cooking yield, and to reduce frying loss, though not all changes were statistically significant; fillet crispness improved at some levels. Fillets with 9% chia seed tended to have higher oil uptake and slightly lower lightness (L*) compared to other treatments, though these differences were not statistically significant. Sensory evaluation showed that, overall, panelists favored fillets containing chia seeds over the control. Based on improvements in batter viscosity, coating adhesion, cooking yield, and fillet crispness without a tendency for higher oil uptake, 6% chia seed was selected as the optimal inclusion level without compromising sensory acceptability.

Karyotype analysis and Ag-NOR localization in the Asian swamp eel (Monopterus albus) from Ban Pong District, Ratchaburi Province, Thailand

Kamika Sribenja — 2026-09-04

This study aimed to analyze the karyotype and standard idiogram of the Asian swamp eel (Monopterus albus) collected from Ban Pong District, Ratchaburi Province, Thailand. A total of nine specimens, comprising four males and five females, were examined. Chromosomes were prepared directly from kidney tissue using the direct method and stained with conventional staining and the Nucleolar Organizer Regions (NORs) banding techniques. The karyotype and standard idiogram were constructed based on computer-assisted image analysis. The results revealed that M. albus possessed a diploid chromosome number of 24 (2n = 24) and a fundamental number (NF) of 26, comprising one pair of acrocentric chromosomes and 11 pairs of uni-armed chromosomes. The karyotype consisted of 2 large acrocentric, 2 large telocentric, and 20 medium telocentric chromosomes, respectively. No chromosomal differences were observed between males and females. Ag-NOR banding analysis demonstrated a single signal located at the telomeric region of the long arm of a telocentric chromosome no. 7 (7a). This study provides supportive cytogenetic evidence contributing to the taxonomic classification of M. albus. Furthermore, the findings serve as baseline information for the conservation of swamp eel genetic resources and future studies on chromosomal evolution. The karyotype formula of M. albus is 2n (24) = L^a₂+L^t₂+M^t₂₀

Physicochemical, pasting and proximate properties of optimized, orange-fleshed sweet potato gluten-free flour supplemented with bambara groundnut flour

Yunus Temitayo Imam — 2026-09-04

Gluten-free (GF) food development is driven by rising celiac disease cases, healthy diet demand, and wheat costs. However, most GF flours are nutrient-poor, calorie-dense, and low in functional quality, making the production of high-quality GF food challenging. In this study, GF flour was formulated from optimized orange-fleshed sweet potato flour (OSPF) supplemented with bambara groundnut flour (BGF) at a proportion (30.31:19.50) obtained using the Design Expert software. Refined wheat flour was used as the reference flour. The physicochemical, pasting and proximate properties of the flours were then evaluated. The results revealed that the flours' physicochemical, pasting, proximate, and carbohydrate properties varied significantly (p<0.05). The swelling index, water absorption capacity, oil absorption capacity, starch, and sugar contents of the OSPF reduced (p<0.05) when supplemented with BGF (1.67±0.09 to 1.63±0.05, 249.48±1.52 to 201.55±1.77%, 132.34±0.04 to 119.90±0.52%, 63.05±0.37 to 56.48±0.49% and 7.32±0.07 to 6.78±0.12%, respectively). In contrast, its bulk density and ash, fiber, fat and protein contents increased significantly (p<0.05) from 0.63±0.01 to 0.69±0.01 g/mL, 2.32±0.11 to 2.61±0.07%, 0.51±0.01 to 1.80±0.02%, 0.66±0.02 to 3.03±0.01% and 1.09±0.01 to 11.71±0.02%, respectively. The amylose contents of 100%OSPF (18.75±0.42%) and OSPF-BGF (30.31:19.50) (17.80±0.35%), as well as their corresponding amylopectin contents (81.25±0.42% and 82.20±0.35%, respectively), were statistically comparable (p>0.05). Therefore, supplementation of OSPF with bambara groundnut improved the proximate quality of OSPF with a significant effect on its physicochemical and pasting properties. Consequently, BGF can be used as a suitable flour to improve the nutrient quality of orange-fleshed sweet potato gluten-free flour.