Utilisation of fruit and vegetable wastes in layers' diet

Improvement in egg production and egg size was noted when dietary rice polishing was replaced by carrot residue at 80 g kg^?1 diet. The layers fed on a diet containing orange waste or mango peels showed results comparable with the control. Egg production and egg size were adversely affected when mango stone was added to the layers' diet.     

Synthesis,Characterization and Investigation of Different Properties of Three Novel Thiourea-Based Non-ionic Surfactants

Three novel thiourea‐based non‐ionic surfactants, 3‐decanoyl‐1,1‐diphenylthiourea, 3‐dodecanoyl‐1,1‐diphenylthiourea and 1,1‐diphenyl‐3‐tetradecanoylthiourea were synthesized from carbonyl chlorides, potassium thiocyanate and amines in high yield. The synthesized compounds were characterized by different techniques like ¹H NMR, ¹³C NMR, FTIR and UV‐Visible spectrophotometry. These surfactants are soluble in nonpolar and polar organic solvents and resist solubility in water due to the presence of thiourea group. Electronic absorption spectroscopy was used to evaluate their critical micelle concentration (CMC) in different solvents. The CMC was found to decrease with increase in hydrophobic carbon chain length as expected. Moreover, the effect of pH on their spectral transition was investigated and the two peaks were found to merge in highly alkaline conditions.     

The effects of hydrothermal processing on antinutrients, protein and starch digestibility of food legumes

The effects of hydrothermal processing on antinutrients and the protein and starch digestibility of black grams, chick peas, lentils and red and white kidney beans was investigated. The tannins and phytic acid contents in these five food legumes ranged from 770 to 1100 and 970 to 1440 mg/100 g, respectively, whereas protein and starch digestibility of the raw food legumes was found to be from 33.8 to 37.6 and 36.8 to 42.0%, respectively. A reduction in the level of these antinutrients, along with an improvement in protein and starch digestibility, was observed after cooking. The tannins and phytic acid contents were reduced by 33.1–45.7 and 28.0–51.6%, respectively, because of the use of different hydrothermal treatments at 100, 121 and 128 °C. Maximum improvement in protein digestibility (95.7–105.1%) and starch digestibility (116.7–137.7%) was observed on cooking at 121 °C for 10 min. However, cooking in boiling water resulted in improvement in protein and starch digestibility of the food legumes by 86.9–93.3 and 84.0–90.4%, respectively.     

Synthesis,Characterization and Effect of a Solvent Mixture on the CMC of a Thio-Based Novel Cationic Surfactant Using a UV–Visible Spectroscopic Technique

A novel thio-based cationic surfactant has been synthesized by a new method. It was characterized by different techniques such as NMR, FTIR and its critical micelle concentration was determined by a UV–Visible spectroscopic technique. It is soluble in polar solvents like ethanol and partially soluble in water due to its thio-based functionality. The detailed study of the compound 4-chloro-N-((dodecanoyl(ethyl)ammonio)carbonothioyl)-N-ethylbenzenaminium bromide (4CDTB) was done using a UV–Visible spectrophotometric technique. The effect of solvent mixtures of different ratios was investigated. On the basis of solvent–solvent interaction the compound showed different results. The critical micelle concentration varied with solvent mixture ratios. The CMC of 4CDTB decreased as the ratio of water increased in the mixture of the ethanol–water system. The decrease in critical micelle concentration with the solvent mixture ratio has been discussed on the basis of solvent properties, structures, and their hydrophilic and hydrophobic interactions.     

Domestic processing effects on available carbohydrate content and starch digestibility of black grams (Vigna mungo) and chick peas (Cicer arietium)

Domestic processing effects on available carbohydrate contents and starch digestibility of black grams and chick peas were investigated. The food legumes were soaked in tap water and alkaline solution of sodium bicarbonate at 30 and 100 °C for 1–2 h before cooking under pressure. Total soluble sugars, reducing sugars and starch contents of black grams and chick peas were 9.64% and 9.83%, 0.78% and 0.83%, 43.0% and 44.3%, respectively. All these available carbohydrate contents of black grams and chick peas were reduced to various extents as a result of soaking and cooking. At 30 °C, 4.46% of total soluble sugars, 3.84% of reducing sugars and 6.86% of starch contents were reduced on soaking the black grams in tap water for 1 h. Available carbohydrate contents were further reduced when soaking time and temperature of the food legumes was increased before cooking. About 3.43–25.0% of total soluble sugars and 4.26–22.7% of starch contents were lost on soaking black grams and chick peas in tap water and sodium bicarbonate solution. Maximum amounts of total soluble sugars (28.5–59.6%) and starch contents (29.9–67.4%) were lost on cooking the water- and alkali-soaked food legumes. However, these losses were comparatively less with the water soaking process. Besides these losses, starch digestibilities of black grams and chick peas were markedly improved as a result of cooking. However, no appreciable improvement in the starch digestibility was observed after soaking these food legumes in water or alkaline solution.     

Citrus peel extract – A natural source of antioxidant

Citrus peel extract as a natural source of antioxidant was evaluated during 6 months storage of refined corn oil at 25 and 45 °C. Extracts of citrus peel were prepared by refluxing the dried ground peel with ethanol, methanol, acetone, hexane, diethyl ether and dichloromethane. Maximum amount of citrus peel extract was obtained with methanol. Antioxidant activity of methanolic extract was assessed by measuring free fatty acid (FFA) content peroxide value (POV) and iodine value (IV) during 6 months storage of refined corn oil at 25 and 45 °C. After 6 months of storage at 45 °C, corn oil containing 1600 and 2000 ppm citrus peel extract, showed lower FFA contents (1.5% and 1.0%), and POVs (8.38 and 7.0 meq kg⁻¹) and higher iodine values (81, 89) than the control sample (FFA 17.0% POV 101 meq kg⁻¹ IV 47). Refined corn oil containing 200 ppm of butylated hydroxy anisole (BHA) and butylated hydroxy toluene (BHT) showed FFA contents of 2.0% and 1.8%, POVs 17.0 and 12.7 meq kg⁻¹ and IVs 84 and 87, respectively, after 6 months of storage at 45 °C. These results show that methanolic extract of citrus exhibited very strong antioxidant activity, which was almost equal to synthetic antioxidants (BHA and BHA). Therefore, the use of citrus peel extract is recommended as a natural antioxidant to suppress development of rancidity in oils and fats.     

High Yield Synthesis,Detailed Spectroscopic Characterization and Electrochemical Fate of Novel Cationic Surfactants

Two new cationic surfactants, N-(dodecanoyl(ethylammonio)carbonothioyl)-N-ethylbenzenaminium bromide and N-(dodecanoyl(ethylammonio)carbonothioyl)-N-ethyl-N-phenylbenzenaminium bromide were synthesized with a high yield by the reaction of appropriate amounts of lauryl chlorides, potassium thiocyanate, amine and alkyl halides. The structures were characterized by ¹H-NMR, ¹³C-NMR, FTIR and UV–Vis spectroscopy. Cyclic, square wave and differential pulse voltammetry were used to investigate the electrochemical fate of both surfactants over a wide pH range.