Physical and chemical characterization of the composting process prepared with Bora (Eichhornia crassipes), coffee husk and garden waste

2024-11-25T11:39:39+02:00

The physical and chemical characteristics of compost vary with the handling conditions, type of material used in its preparation, and environmental conditions, therefore it is important to monitor the evolution of the composting process. The objective of this work was to evaluate the temperature at two depths in the pile, pH, organic matter (OM), organic carbon (CO), total nitrogen (TN), carbon/nitrogen ratio (C/N); electrical conductivity (EC) and the contents of phosphorus (P) and potassium (K) during the composting process of substrates based on bora, coffee husk and garden waste. The quantified values were examined by analysis of variance, the statistical design used was random blocks with repeated measurements over time, the treatments evaluated came from a 3x3 factorial arrangement, types of compost and evaluation times, respectively, and four repetitions. Three days after the composting process began the highest temperature values were obtained, corresponding to the thermophilic stage that lasted for five days, and the maturation phase began 45 days into the process. The values of pH, electrical conductivity and K varied depending on time and type of compost. The variables pH, percentages of OM, CO, C/N ratio and P content decreased during the composting process, while EC increased.

Effect of marination with Roselle (Hibiscus Sabdariffa L.) calyx extract and preservation on quality of chicken tikka

2024-11-25T11:44:41+02:00

The study evaluated roselle calyx extract (RCE) on quality and preservation of chicken tikka marinated by soaking meat in four concentrations of RCE excluding water only (P1) and 0.01% butylated hydroxyl anisole - BHA (P2); prepared by hot water extraction at 100°C for 10 min using 5 (P3), 10 (P4), 15 (P5) and 20 (P6) grams roselle-calyx/L. Product-yield (%), lightness-L*, redness-a*, yellowness-b* and organoleptic properties were assessed on freshly-prepared tikka and production cost were analysed. Water holding capacity - WHC (%), pH, total bacterial count - TBC and mould count - MC (log10 cfu/g) and lipid-oxidation (mg MDA/kg) were determined on days 0, 3, 6 and 9 of storage in refrigeration conditions (4±1°C). Product-yield ranged from 54.63±0.03 (P1) to 67.70±0.06 (P6). Treatments exhibited significant variations for L*, a*, b* while non-significant variations for production cost. Tikka of P6 for flavour (5.60±0.03), texture (7.20±0.01), tenderness (7.15±0.04), juiciness (6.60±0.10) were higher (p<0.05) than in P1-P3. On day 9, there were non-significant variations for WHC, pH, TBC and MC but lipid-oxidation of 0.45±0.01 (P6) and 0.39±0.06 (P2) though similar (p>0.05) were significantly lower than 1.31±0.02 (P1), 0.70±0.03 (P3), 0.65±0.06 (P4) and 0.56±0.01 (P5). Thus, extracts of 20 g rosellecalyx/L used for marinating chicken tikka conferred better quality and inhibited lipid oxidation during
storage.

Innovative Romanian Food Biotechnology

Physical and chemical characterization of the composting process prepared with Bora (Eichhornia crassipes), coffee husk and garden waste

Effect of marination with Roselle (Hibiscus Sabdariffa L.) calyx extract and preservation on quality of chicken tikka