Frontiers of Agriculture and Food Technology

Frontiers of Agriculture and Food Technology Vol. 1 (4), pp. 035-043, April, 2013. International Scholars Journals

Full Length Research Paper

Sugar beet ecological emissions profile in East of Iran

Tahmasebi E., Moein Bozorgi and Keyvan Khukhan

Department of Agronomy, Faculty of Plant Production, Islamic Azad University, Tehran, Iran.

Accepted 14 March, 2013

Abstract 

Iran is one of the main producers of sugar beet in the Middle East. Despite its great contribution to both local and global environmental impact, agricultural production systems in Iran is not very well investigated environmentally. This study characterizes some aspects of the environmental emissions inventory of sugar beet production in Iran, and compares the environmental performance of different cropping systems which include mechanized, semi-mechanized and traditional systems. Life cycle assessment methodology was used to classify and quantify the environmental emissions of sugar beet production. The life cycle inventory data reflect the cultivation profile of 93 sugar beet farms in 26 locations in Khorasan region in the east of Iran. Results of this study demonstrated that sugar beet produced in more mechanized cropping systems, can help reduce environmental emissions per functional unit. Comparing different cropping systems in each location evaluated in this study, only 19.7% of Khorasan sugar beet area performed well from the viewpoint of heavy metal wto water and soil, nitrate leaching and total emissions to air. The results suggest the maximum allowable levels of main environmental emissions for the discussion of improving the overall environmental profile of Iranian sugar beet, as well as these allowable levels in each cropping systems.

Key words: Sugar beet, agricultural products, life cycle assessment, environmental emissions, Iran.

Frontiers of Agriculture and Food Technology Vol. 1 (3), pp. 030-034, March, 2013. © International Scholars Journals

Full Length Research Paper

Properties of iron prepared West African cassava fermented meal “gari” and “fufu”

Tefue Odubu, Adiohwo Chris and Mike Ikechwuku

Department of Biochemistry, University of Port-harcourt, P.O. Box 47, Rivers, Nigeria.

E-mail: [email protected].

Accepted 27 February, 2013

Abstract 

The functional and sensory properties of iron fortified “gari” and “fufu”, West African cassava fermented meals were investigated. Cassava tubers (manihot esculanta) were prepared using traditional methods for “gari and fufu” production. A 2 x 4 factorial was used, two products (gari and fufu), and four conditions with 0.2 g/kg ferrous sulphate (FeS), Iron III sulphate (F₃S), ferric alum (FA), and control (FC). The samples were fortified and fermented in a solid state for 24 h. “Gari and fufu” samples were analyzed for Water Absorption Capacity (WAC), Swelling Index (SI), Packed Bulk Density (PBD), Loose Bulk Density (LBD), Iron content, and sensory properties of texture, color, aroma, consistency and overall acceptability as quality indicators. Results showed differences in WAC and PBD of gari samples (P<0.05). “Fufu” samples showed differences in the functional properties, with sample F₃S having the highest values (P<0.05). Samples FA for “gari” and F₃S for fufu had the highest iron content (P<0.05), with values of 12.40 ± 0.10 mg/100 g and 14.76 ± 0.15 mg/100 g, respectively, which compared favorably with the WHO adult standards for Iron. The panelists rated samples F₃S and FA for “gari and fufu”, respectively higher for consistency, aroma, and overall acceptability (P<0.05) but there was no difference in taste. Fortification with iron III sulphate could be a viable proposition to combat iron deficiency anemia, which represents a major public health concern in West Africa.

Key words: Cassava meals, fermentation, iron fortification, anemia, functional property, sensory property.

Frontiers of Agriculture and Food Technology Vol. 1 (3), pp. 025-029, March, 2013. © International Scholars Journals

Full Length Research Paper

Limiting Factors of marketing biotechnologies and Nanotechnologies in the agricultural sector of Iran

Moein Bozorgi and Keyvan Khukhan

Department of Agricultural Development, Science and Research Branch, Islamic Azad University, P.O.BOX 79085, Tehran, Iran.

E-mail: [email protected]

Accepted 10 February, 2013

Abstract

The major purpose of this study was to determine challenges in commercialization of nano and biotechnologies in agicultural sector of Iran. The total population for this study was 50 participants who attended a workshop on commercialization of nano and biotechnologies in agriculture at biotech 2010 exhibition in Tehran. The results showed that the social and cultural challenges caused 39% of variance on the perception of the respondents about challenges influencing the commercialization of nano and biotechnologies in agricultural sector of Iran. The commercialization of nano and biotechnologies in Iran faces challenges and obstacles and require location-specific approaches.

Key words: Commercialization, challenges, agriculture sector, Iran, nanotechnologies, biotechnologies.

Frontiers of Agriculture and Food Technology Vol. 1 (2), pp. 017-024, February, 2013. © International Scholars Journals

Full Length Research Paper

Analytical maintenance practice of income generation in GRA fields and organic farming in India

Singh Jumi and Raj Vadewki

Department of Food Technology, Faculty of Agricultural Sciences, Tamil University, P O Box 1549, Thanjavur-10, India.

E-mail: [email protected]

Accepted 25 January, 2013

Abstract 

In past decades, agricultural development majorly focused on short term productivity based on external inputs resulting in neglect and improper use of natural resources. Thus, it leads to ecosystem damage and loss of food security. This has forced the farmers, scientists and the policy makers to look at sustainable farming techniques through organic farming. In India there is greater possibility of bringing green revolution agricultural areas under the gambit of sustainable farming/organic farming. Research and development is necessary to better understand the complex ecological processes as well as the management capacity of farmers. Hence, this research study was done to analyze the reach and adaptation level of sustainable farming techniques by organic farmers and non- adoption (sustainable farming techniques) reasons among the Green Revolution Agriculture (GRA) farmers at farm level. This will help us to find different strategies to popularize sustainable organic farming among the farmers in order to overcome food crisis.

Key words: Agriculture, organic farming, sustainable farming techniques.

Frontiers of Agriculture and Food Technology Vol. 1 (2), pp. 013-016, February, 2013. © International Scholars Journals

Full Length Research Paper

The negative outcome of germination and fermentation on the physical and chemical properties of protein isolate

Obi Ikem and Emeka Ozo

Department of Food Science and Technology, Abia Faculty of Agriculture, University of Nigeria, P. O. Box 3322  Nsukka, Enugu State, Nigeria.

E-mail : [email protected].

Accepted 04 January, 2013

Abstract 

The proximate composition and functional properties of fermentated and germinated Mucuna cochinchinensis protein isolates were determined. Mucuna bean protein extracted at pH 8 and pH 10 had protein contents ranging from 89.6 to 90.1% for the fermented Mucuna bean flour while the germinated bean ranged from 88.1 to 89.8%. There were significant (P<0.05) differences in the results of some of the functional properties of the Mucuna bean isolates at different fermenting and germinating periods. However, oil and water absorption, emulsion capacity, bulk density, foaming capacity and gelation capacity compared favourably with soy and winged bean isolates. Thus Mucuna bean isolate with its high protein content and good functionality has a good potential for application in food systems.

Key words: Fermentation, germination, physicochemical properties, Mucuna, protein isolate.

Frontiers of Agriculture and Food Technology Vol. 1 (1), pp. 008-012, January, 2013. © International Scholars Journals

Review

A review of Nano Food Safety

Kashez O. Asiamah

Department of Biotechnology and Food Technology, Faculty of Agricultural Science, Stellenbosch University, Stellenbosch 7600, South Africa.

E-mail: [email protected]

Accepted 24 December, 2012

Abstract 

Introduction of genetically modified (GM) foods generated a lot of controversy few years back, now it is the turn of nanofoods. There has been debate on the safety of foods that have been produced directly or indirectly with nanomaterials. Nanoparticles or nanotechnology procedures may be used to make food products, food additives, seeds and food packaging materials to give rise to a new and novel nanofood. While a lot have been written about the benefits of nanotechnology and nanomaterials in the food system, there is little research into the toxicological and possible hazard of nanofood. In this paper, the concept of nanotechnology, its diverse applications in the food industry and recent safety issues are considered. The paper concluded that it is necessary to do a thorough risk assessment of nanofoods before they are released to the market.

Key words: Nanotechnology, nanofood, nanoparticles, risk assessment.