Displaying publications 41 - 60 of 121 in total

Abstract:
Sort:
  1. Species composition and distribution data of benthic foraminifera from the straits of malacca during the early holocene
    Minhat FI, Husain ML, Sulaiman A
    Data Brief, 2019 Aug;25:104214.
    PMID: 31372481 DOI: 10.1016/j.dib.2019.104214
    The data presented herein were collected from the Straits of Malacca, along the west coast of Peninsular Malaysia. A 3.9 m core sample was retrieved from the Straits of Malacca in 2001. This core was continuously sub-sampled at 5-cm intervals between selected core depths of 220 cm and 380 cm. The 32 sub-samples obtained were analysed to understand the species composition of benthic Foraminifera in them and the changes in lithology during the Holocene. The data available in this article include the raw counts of different species of Foraminifera and the weight percentages of sediment of different grain sizes and organic matter at different depth. In addition, the estimated ages of the sediment samples are also provided. The chronostratigraphic framework of the core was based on radiocarbon-14 Accelerator Mass Spectrometry (AMS) dates estimated from three selected sediment intervals. The results of carbon dating were calibrated to calendar years (cal BC/AD) and calibrated radiocarbon years (cal BP). Calibration was done using the INTCAL program with a Delta R value of -19 ± 70.
    Matched MeSH terms: Edible Grain
  2. Properties of extruded cross-linked waxy maize starches and their effects on extruded oat flour
    Shukri R, Alavi S, Dogan H, Shi YC
    Carbohydr Polym, 2021 Feb 01;253:117259.
    PMID: 33278941 DOI: 10.1016/j.carbpol.2020.117259
    The objectives of this study were to study the extrusion of cross-linked waxy maize starches (CLWMS) with different cross-linking levels and their function as a secondary ingredient in extruded oat flour (OF) formulations. CLWMS (18 %) and OF (82 %) were hydrated to 20 % moisture content and subjected to twin-screw extrusion at the screw speed of 350 rpm. Low cross-linking level of CLWMS (0.05 % sodium trimetaphosphate/sodium tripolyphosphate) in OF formulation increased the void fraction and reduced the breaking strength of extrudates. The low cross-linked starch was more resistant to breakdown and had a higher pasting viscosity than the unmodified starch. Higher cross-linking levels of CLWMS restricted swelling of starch granule and increased the resistant starch level of OF formulation but had very poor structural and textural properties. Varying the level of cross-linking offers an alternative way to manipulate the structural, textural and nutritional properties of extrudates in snack and cereal applications.
    Matched MeSH terms: Edible Grain
  3. Nicotinic acid content of foods
    Leong PC
    Journal of the Malaya Branch of the British Medical Association, 1940;4:261-78.
    Matched MeSH terms: Edible Grain
  4. Riboflavin content of foods
    Leong PC
    Journal of the Malaya Branch of the British Medical Association, 1941;5:104-8.
    Matched MeSH terms: Edible Grain
  5. Fulltext Plant Growth-Promoting Bacteria as an Emerging Tool to Manage Bacterial Rice Pathogens
    Ngalimat MS, Mohd Hata E, Zulperi D, Ismail SI, Ismail MR, Mohd Zainudin NAI, et al.
    Microorganisms, 2021 Mar 26;9(4).
    PMID: 33810209 DOI: 10.3390/microorganisms9040682
    As a major food crop, rice (Oryza sativa) is produced and consumed by nearly 90% of the population in Asia with less than 9% produced outside Asia. Hence, reports on large scale grain losses were alarming and resulted in a heightened awareness on the importance of rice plants' health and increased interest against phytopathogens in rice. To serve this interest, this review will provide a summary on bacterial rice pathogens, which can potentially be controlled by plant growth-promoting bacteria (PGPB). Additionally, this review highlights PGPB-mediated functional traits, including biocontrol of bacterial rice pathogens and enhancement of rice plant's growth. Currently, a plethora of recent studies address the use of PGPB to combat bacterial rice pathogens in an attempt to replace existing methods of chemical fertilizers and pesticides that often lead to environmental pollutions. As a tool to combat bacterial rice pathogens, PGPB presented itself as a promising alternative in improving rice plants' health and simultaneously controlling bacterial rice pathogens in vitro and in the field/greenhouse studies. PGPB, such as Bacillus, Pseudomonas, Enterobacter, Streptomyces, are now very well-known. Applications of PGPB as bioformulations are found to be effective in improving rice productivity and provide an eco-friendly alternative to agroecosystems.
    Matched MeSH terms: Edible Grain
  6. Mating populations of fusarium section liseola from rice, sugarcane and maize
    Zakaria L, Hsuan HM, Salleh B
    Trop Life Sci Res, 2011 Dec;22(2):93-101.
    PMID: 24575220
    Mating studies were conducted on 78 isolates of Fusarium species section Liseola from rice, sugarcane and maize. From the crosses with tester strains of Gibberella fujikuroi species complex, 64.1% (50 out of 78 isolates) were cross-fertile with tester strains of mating populations A to E. The results of the mating studies showed that of the 50 isolates, 19 belonged to mating population A (Gibberella moniliformis), 18 to mating population B (Gibberella sacchari), 4 to mating population E (Gibberella subglutinans), 6 to mating population D (Gibberella intermedia) and 3 to mating population C (G. fujikuroi). Identification of several mating populations from rice, sugarcane and maize could be important biological entities under field conditions.
    Matched MeSH terms: Edible Grain
  7. Morphological Study of the Relationships between Weedy Rice Accessions (Oryza sativa Complex) and Commercial Rice Varieties in Pulau Pinang Rice Granary Area
    Hussain ZP, Man A, Othman AS
    Trop Life Sci Res, 2010 Dec;21(2):27-40.
    PMID: 24575197
    Weedy rice (WR) is found in many direct-seeded rice fields. WR possesses morphological characteristics that are similar to cultivated rice varieties in the early stage of growth, making them more difficult to control than other weeds. A comparative morphological study was conducted by collecting WR accessions from four sites within the Pulau Pinang rice growing areas. The objective of the study was to characterise WR accessions of the Pulau Pinang rice granary by comparing their morphological characteristics to those of commercially grown rice in the area. Their morphometric relations were established by comparing 17 morphological characteristics of the WR accessions and the commercial varieties. A total of 36 WR morphotypes were identified from these 4 sites based on 17 characteristics, which included grain shattering habit and germination rate. The Principal Component Analysis (PCA) showed that 45.88% of the variation observed among the WR accessions and commercial varieties were within the first 3 axes. PB6, PP2 and SGA5 WR accessions had a higher number of tillers and longer panicle lengths, culm heights and leaf lengths compared to the commercial rice. The grain sizes of the commercial varieties were slightly longer, and the chlorophyll contents at 60-70 days after sowing (DAS) were higher than those of the WR accessions. Results from this study are useful for predicting potential WR accession growth, which might improve WR management and agriculture practices that control WR in the future.
    Matched MeSH terms: Edible Grain
  8. Fulltext Applications of composite flour in development of food products
    Noorfarahzilah, M., Lee, J. S., Sharifudin, M. S., Mohd Fadzelly, A.B., Hasmadi, M.
    International Food Research Journal, 2014;21(6):2061-2074.
    MyJurnal
    The development of food products using composite flour has increased and is attracting much attention from researchers, especially in the production of bakery products and pastries. This article focuses on the use of composite flour to produce food products, namely bread, biscuits, and pasta, with looks at on its impact, following some improvements made, on the sensory quality, rheology characteristics, and nutritional values as well as its overall acceptance. The blending of wheat flour with various sources of tubers, legumes, cereals and fruit flour in different percentages to produce variety of food products are also reported in this review. It was found that composite flour used to produce food products is still able to maintain similar characteristics to products made from full-wheat flour. The positive effects of the use of composite flour can be seen in the final product related to the functional and physicochemical properties and health benefits of raw blended flour along with percentage blending. Overall, composite flour is a good new approach to utilizing uncommon food products as the application of composite flour produced products with different characteristics and quality, depending on the types and percentage of wheat flour used in the formulation.
    Matched MeSH terms: Edible Grain
  9. Pasting and leaching properties of irradiated starches from various botanical sources
    Mohd Adzahan, N., Mat Hashim, D., Muhammad, K., Abdul Rahman, R., Ghazali, Z., Hashim, K.
    International Food Research Journal, 2009;16(3):415-429.
    MyJurnal
    Changes to the physicochemical properties of wheat, sago and tapioca starches subjected to gamma ray, electron beam and microwave irradiations and the conditions that lead to wheat starch having leaching behaviour similar to sago or tapioca starch were studied. The properties were characterised through swelling and leaching behaviours of the starch granules and retrogradation following pasting. The leaching of wheat starch increased tremendously and resulted in amylose to amylopectin ratios in the leachate similar to that of native sago and tapioca starches. This observation is significant as wheat starch is known to have a leachate composition of mostly amylose. This opens up the possibility of utilising wheat starch in snacks where tapioca and sago starch are commonly used. It was observed that the required conditions for such changes were exposure to microwave for 8 and 10 minutes, electron beam at 5 and 10 kGy and gamma ray at 5 kGy.
    Matched MeSH terms: Edible Grain
  10. The effects of tapioca, wheat, sago and potato flours on the physicochemical and sensory properties of duck sausage
    Muthia, D., Nurul, H., Noryati, I.
    International Food Research Journal, 2010;17(4):877-884.
    MyJurnal
    This study evaluated the effects of different flours (tapioca, wheat, sago and potato) on the physicochemical properties of duck sausage. The examined physicochemical properties included proximate composition, cooking yield, color (lightness, redness and yellowness), folding, texture profile (hardness, elasticity, cohesiveness, gumminess and chewiness) and sensory properties. The study found that different flours have no effect on the cooking yield of duck sausage. The tapioca formulation showed a mid-range lightness value, folding score and textural properties. Duck sausages made with wheat flour had higher protein content and lightness value and a harder texture. Sausages made with potato flour had a darker color, the lowest folding scores and a softer texture. The addition of sago flour resulted in a higher folding score, greater elasticity and increased overall acceptability of sausage due to higher scores for texture and juiciness. These results show that the properties of duck sausage are influenced by the type of flour used.
    Matched MeSH terms: Edible Grain
  11. Fulltext The effects of egg white powder addition with tapioca and sago flours on physicochemical and sensory properties of duck sausage
    Muthia, D., Huda, N., Ismail, N., Easa, A.M.
    International Food Research Journal, 2012;19(4):1415-1421.
    MyJurnal
    The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P0.05) in hardness and cohesiveness attributes among all the samples examined but significant differences (P
    Matched MeSH terms: Edible Grain
  12. Fulltext Properties of CaCu3-XMn4+XO12 (X = 0.1, 0.3, 0.5, 0.7, 0.9) system synthesized via solid-state reaction
    Mohd Warikh Abd Rashid, Hutagalung, Sabar Derita, Zainal Arifin Ahmad
    Journal of Nuclear and Related Technologies, 2007;2007(1):63-70.
    MyJurnal
    A study on the effect of the modify values of x in CaCu3-xMn4+xO12 system has been carried out with x = 0.1, 0.3, 0.5, 0.7 and 0.9. The materials were prepared via solid-state reaction. The preparation conditions have been optimized using thermogravimetry analysis (TGA) technique. Material formations under the reported conditions have been confirmed by X-ray diffraction (XRD) studies. The results show that the formation of CaCu3Mn4O12 started at calcinations temperature of 600 0 C with the presence of raw material and was formed completely at 850 0 C. Field emission scanning electron microscopy (FESEM) analysis indicated that the increase of x value in the composition had changed the microstructures to be more faceted. The impedance spectrum is characterized by the appearance of two semicircle arcs whose pattern of evolution changes with rise of values x in the CaCu3-xMn4+xMn4O12 system. Bulk resistance (Rb) and grain boundary resistance (Rgb) of CaCu3- xMn4+xO12 decreases form 824.24 : to 98.68 : and 418.18 : to 2.20 : respectively, with the increasing of x value.
    Matched MeSH terms: Edible Grain
  13. Fulltext The effect of water and citric acid on sago starch bio-plastics
    Zuraida, A., Yusliza, Y., Anuar, H., Mohd Khairul Muhaimin, R.
    International Food Research Journal, 2012;19(2):715-719.
    MyJurnal
    Starch is a biodegradable polymer produced in abundance from many renewable resources. This study examined the influence of citric acid (0-40% w/wt%) ) and water (0-40% w/wt%) as secondary additive and glycerol as plasticizer on the mechanical properties of bio-plastic starch (BPS) from Malaysian sago. The CA content varies from 0 to 40 w/wt% while water was also varied from 0 to 40 w/wt%. FT-IR spectroscopy showed that acid citric improve the properties of BPS and water give negative effects to the carbon hydrogenbond. It is obvious that the addition of the CA at 30 wt/wt% improve the mechanical property of BPS to more than 40% compare to the addition of water.
    Matched MeSH terms: Edible Grain
  14. Fulltext Drying characteristics and quality evaluation of kiwi slices under hot air natural convective drying method
    Siew, E.S., Chin, S.K., Soon, W.L.
    International Food Research Journal, 2015;22(6):2188-2195.
    MyJurnal
    Dried kiwis are highly needed in food industries such as cereals, ice-cream, beverages and supplemental products. In this paper, drying characteristics and product quality of hot air dried kiwi slices were studied. Hot air drying of kiwi slices was investigated at drying temperature ranged from 40°C to 60°C and slice thickness of 0.3 cm and 0.6 cm. Results showed that drying of kiwi slices at higher drying temperature stimulates the drying rate, which leads to shorter total drying time required. The drying kinetics of kiwi slices was best fitted by approximation diffusion model. Increased in drying temperatures and slice thickness of kiwi enhanced the effective moisture diffusivity (Deff). The highest Deff of the kiwi slices was recorded as 1.5681 x 10-8 m2 /min at slice thickness of 0.6 cm. In terms of quality analysis, kiwi slices dried at temperature of 60°C with fastest drying rate retained most of the Total Phenolic Content (TPC) in the dried sample. However, drying of kiwi slices at high drying temperature deteriorated the vitamin C content of kiwi slices due to thermal degradation. Thinner kiwi slices could preserve higher amount of TPC and vitamin C during the drying process, yet the best hot air drying temperature for drying of kiwi slices could be relied on the consumers’ preference based on the dried product quality as reported in the current work.
    Matched MeSH terms: Edible Grain
  15. Fulltext Effect of rare earth elements substitution in la site for LaMnO3 manganites
    Wong, Jen Kuen, Lim, Kean Pah, Abdul Halim Shaari, Chen, Soo Kien, Ng, Siau Wei, Gan, Albert Han Ming
    Pertanika Journal of Science & Technology, 2012;20(1):81-88.
    MyJurnal
    With a view to understanding the effect of rare earth element (Ce, Pr, Nd, Sm and Gd) substitution for the La site in LaMnO3 (LMO), the samples were prepared via solid-state reaction. Structure investigation by X-ray diffraction (XRD) showed that structure transformation from trigonal (LMO) to orthorhombic (PMO, NMO, SMO and GMO) occurred when smaller trivalent rare earth element was replaced. The MnO6 octahedra were tilted and elongated or compressed, corresponding to the ionic radii of the rare earth inserted. Meanwhile, microstructure study using scanning electron microscopy (SEM) illustrated that La substitution by another rare earth element caused a reduction in grain size. This might due to the changes in enthalpy of fusion by other rare earth ions, where higher enthalpy of fusion favours formation of smaller grain size. However, CeMnO3 did not form under this preparation condition. The magnetic properties studied from the hysteresis plot taken at room temperature indicated that the substitution of La with other magnetic trivalent rare earth ions strongly weakened the magnetic strength of the system.
    Matched MeSH terms: Edible Grain
  16. Fulltext Drying performances and milling quality of rice during industrial fluidized bed drying of paddy in Malaysia
    Ibrahim, M.N., Sarker, M.S.H., Ab. Aziz N., Mohd Salleh, P
    Pertanika Journal of Science & Technology, 2015;23(2):297-309.
    MyJurnal
    Field investigation on the operation of an industrial fluidized bed paddy dryer of 25 t/h capacity available in a processing complex of Padiberas Nasional Berhad (BERNAS) of Malaysia was carried out to assess its drying characteristics, energy consumption and quality of product during two paddy harvesting seasons. A grain drying simulation model was used to predict dryer performance which can be used as a basis for improving drying operations. For the first season (August-September), average drying rate was found to be 538 kg moisture/h to reduce moisture content (mc) from 36.98± 0.89% dry basis (db) to 27.58±0.79% (db) at 100-120°C of drying air temperature with a feed rate (capacity) of 7.75 t/h. In the second season (February-March), average drying rate was found to be 435 kg moisture/h to reduce mc from 28.14 ±0.68% (db) to 22.54 ± 0.69% (db) at 78-90°C drying air temperature with a feed rate of 9.5 t/h. The thermal and electrical energy consumptions were obtained as 7.57 and 0.97 MJ/kg water removed, respectively, for the first season, while 5.92 and 1.2 MJ/kg water removed for the second season. Higher head rice yield and whiteness and lower milling recovery were achieved during the first season than the second season at acceptable milling degree and transparency. Meanwhile, simulation results indicated that the dryer performed better in terms of increased drying capacity during the second than the first season; the dryer could be operated at 150°C to achieve almost double throughput capacity up to 20 t/h for the second season, while for the first season, high mc hindered the capacity to be at or below 7.75 t/h even when using higher a temperature of 160°C to reduce moisture to the desired final moisture of 24-25% (db). Proportion of slower vehicles based on users' opinion poll
    Matched MeSH terms: Edible Grain
  17. Fulltext Potential of four corn varieties at different harvest stages for silage production in Malaysia
    Nazli MH, Halim RA, Abdullah AM, Hussin G, Samsudin AA
    Asian-Australas J Anim Sci, 2019 Feb;32(2):224-232.
    PMID: 29879832 DOI: 10.5713/ajas.18.0175
    OBJECTIVE: Apart from various climatic differences, corn harvest stage and varieties are two major factors that can influence the yield and quality of corn silage in the tropics. A study was conducted to determine the optimum harvest stage of four corn varieties for silage production in Malaysia.

    METHODS: Corn was harvested at four growth stages; silking, milk, dough, and dent stages from four varieties; Sweet Corn hybrid 926, Suwan, breeding test line (BTL) 1 and BTL 2. Using a split plot design, the treatments were then analysed based on the plant growth performance, yield, nutritive and feeding values followed by a financial feasibility study for potential commercialization.

    RESULTS: Significant differences and interactions were detected across the parameters suggesting varying responses among the varieties towards the harvest stages. Sweet Corn was best harvested early in the dough stage due to high dry matter (DM) yield, digestible nutrient, and energy content with low fibre portion. Suwan was recommended to be harvested at the dent stage when it gave the highest DM yield with optimum digestible nutrient and energy content with low acid detergent fibre. BTL 1 and BTL 2 varieties can either be harvested at dough or dent stages as the crude protein, crude fibre, DM yield, DM content, digestible nutrient and energy were not significantly different at either stage. Further financial analysis showed that only Sweet Corn production was not financially feasible while Suwan had the best financial appraisal values among the grain varieties.

    CONCLUSION: In conclusion, only the grain varieties tested had the potential for silage making according to their optimum harvest stage but Suwan is highly recommended for commercialization as it was the most profitable.

    Matched MeSH terms: Edible Grain
  18. Fulltext Physicochemical and sensory analysis of instant cereal beverage incorporated with corncob powder
    Lee, C.M., Tang, T.K., Lai, O.M., Chan, Y.L., Gan, Y.L., Tan C.P.
    Food Research, 2018;2(5):453-459.
    MyJurnal
    The primary objectives of this study were to process corncob into corncob powder (CCP)
    and to apply CCP in the formulation of instant cereal beverage (ICB) in order to produce
    high fibre ICB, and to investigate the physicochemical and sensory properties of the
    corncob-based instant cereal beverage. Corncobs were sourced and washed thoroughly
    before drying and grinding into CCP. CCP was then imparted into ICB formulation in
    three different ratios (10, 20 and 30% w/w) to partially substitute corn flour in the
    formulation. All four ICB samples including the commercial counterpart were analysed
    for their physicochemical and sensory properties. The incorporation of CCP has affected
    the viscosity, colour and sensory attributes significantly of the produced ICB. Higher
    contents of CCP in the formulation was found to be responsible for less viscous and
    browner effect compared to the commercial ICB samples. Formulation of ICB
    incorporated with 30% w/w CCP had the highest mean scores (6.00, p
    Matched MeSH terms: Edible Grain
  19. Fulltext Genotypic and Phenotypic Relationship among Yield Components in Rice under Tropical Conditions
    Oladosu Y, Rafii MY, Magaji U, Abdullah N, Miah G, Chukwu SC, et al.
    Biomed Res Int, 2018;2018:8936767.
    PMID: 30105259 DOI: 10.1155/2018/8936767
    The associations among yield-related traits and the pattern of influence on rice grain yield were investigated. This evaluation is important to determine the direct and indirect effects of various traits on yield to determine selection criteria for higher grain yield. Fifteen rice genotypes were evaluated under tropical condition at five locations in two planting seasons. The experiment was laid out in a randomized complete block design with three replications across the locations. Data were collected on vegetative and yield components traits. The pooled data based on the analysis of variance revealed that there were significant differences (p < 0.001) among the fifteen genotypes for all the characters studied except for panicle length and 100-grain weight. Highly significant and positive correlations at phenotypic level were observed in grain weight per hill (0.796), filled grains per panicle (0.702), panicles per hill (0.632), and tillers per hill (0.712) with yield per hectare, while moderate positive correlations were observed in flag leaf length to width ratio (0.348), days to flowering (0.412), and days to maturity (0.544). By contrast, unfilled grains per panicle (-0.225) and plant height (-0.342) had a negative significant association with yield per hectare. Filled grains per panicle (0.491) exhibited the maximum positive direct effect on yield followed by grain weight per hill (0.449), while unfilled grain per panicle (-0.144) had a negative direct effect. The maximum indirect effect on yield per hectare was recorded by the tillers per hill through the panicles per hill. Therefore, tillers per hill, filled grains per panicle, and grain weight per hill could be used as selection criteria for improving grain yield in rice.
    Matched MeSH terms: Edible Grain
  20. Effect of four selected plant powder as rice grain protectant against Sitophilus zeamais (Coleoptera: Curculionidae)
    Asmanizar, Djamin A, Idris A
    Sains Malaysiana, 2012;41:863-869.
    A study to evaluate the effect of four selected plant powder as rice grain protectant against Sitophilus zeamais adult mortality, F1 progeny production, weight loss and rice grain damaged was conducted. The plant powders used were made from seed of Annona muricata, Jatropha curcas, Azadirachta indica and from leaf of J. curcas at 0.5, 1, 1.5, 2 and 2.5% (w/w) concentrations. Probit analysis showed that J. curcas seed powder was highly toxic (LC50 = 0.28%) to S. zeamais adult followed by A. muricata seed (LC50 = 0.33%), J. curcas leaf (LC50 = 1.15%) and A. indica seed (LC50= 3.63%). The Annona muricata and J. curcas seed had caused the highest mean mortality (100 and 98.85%) at 2% concentration, while the A. indica seed and J. curcas leaf powder had only caused 32.32 and 77.84%, respectively at 2.5% concentration. There was no progeny produced, no weight loss recorded and no rice grain damaged on treated rice grain with A. muricata and J. curcas seed at 1% concentration. In contrast, J. curcas leaf and A. indica seed powder had the least toxicity effect on the weevil as shown by number of progeny produced (167 and 228), total of weight loss (10.04 and 10.49%) and rice grain damaged (19.35 and 21.14%) even at the highest powder concentration (2.5%)
    tested. Results of this study revealed the potential of J. curcas and A. muricata seed powder to be used in controlling S. zeamais on stored rice grain.
    Matched MeSH terms: Edible Grain
Related Terms
Filters
Contact Us

Please provide feedback to Administrator ([email protected])

External Links