Pineapple (Ananas comosus (L.) Merr.) ranks second in the four major fresh tropical fruits in terms of importance in global production. However, copper and zinc deficiencies have become an issue and are widespread in all pineapple-growing countries, including Malaysia. The impact of foliar fertilisation with chelated copper-zinc on plant growth and development has garnered significant attention due to its profound effects. This study was designed to determine pineapple plant growth and nutrient concentration enhancement on mineral soil using different rates of copper-zinc chelated foliar spray. The selected rates of Cu-Zn fertiliser and NPK were applied for 6 months on pineapple plants. The treatments that were used in this study consisted of T0: control, T1: NPK, T2: NPK with Cu-Zn 6,407 ppm, T3: NPK with Cu-Zn 7,208 ppm, and T4: NPK with Cu-Zn 8,009 ppm. The pineapple cultivation was conducted in Parit Nipah, Batu Pahat, Johor, with the coordinates 1.842907, 103.145727. About fifteen pineapple suckers were planted in a polybag with a double row spacing system with 45 cm × 60 cm × 90 cm. The plants were arranged according to a randomised complete block design (RCBD) with three replications. The plant growth parameters such as plant fresh weight, plant root weight, plant leaf length, plant root length and plant chlorophyll content were collected after 6 months of transplanting. The plant nutrient was analysed using ICP-OES and CHNS analyser for macronutrient and micronutrient content. All the collected data were subjected to analysis of variance (ANOVA) and followed by the Tukey-B post hoc test for data interpretation. Differences at the 95% level are considered significant. The plant growth parameters showed treatment T4 exhibited the highest plant fresh weight (437 g) and root weight (36.50 g) compared to the other treatments at p<0.05. For the plant nutrient analysis, treatment T4 showed the highest copper concentration (6.47 mg kg-1 ) and (442.3 mg kg-1 ), respectively, compared to the other treatments. As a conclusion, the chelated zinc-copper foliar spray has influenced pineapple plant fresh weight, root weight and copper nutrient content. These findings underscore the potential of foliar fertilisation with chelated copper-zinc as a valuable strategy in modern agriculture, promising enhanced plant growth and yield.

Anthracnose disease, caused by the fungus Colletotrichum spp., has been found in the shallot cultivation areas of MARDI Bachok Station and MARDI Serdang in Malaysia. This disease poses a significant threat to shallot production, especially in humid areas, leading to substantial yield losses. It is therefore critical to address this disease before initiating large-scale shallot cultivation in Malaysia. The objective of the study was to assess, through in vitro assays, the efficacy of commercial fungicides and the antagonistic activity of Trichoderma spp. against Colletotrichum spp. The eight fungicides tested in this study were chlorothalonil, propiconazole, hexaconazole, mancozeb, copper oxychloride, benomyl, azoxystrobin, and tebuconazole. The fungus was grown on potato dextrose agar (PDA) with three concentrations (10, 50, and 100 ppm) of each fungicide. Additionally, sixteen isolates of Trichoderma spp. were assessed for their antagonistic activity against Colletotrichum spp. using the dual culture technique. The in vitro tests of fungicides revealed that three active ingredients, propiconazole, benomyl, and tebuconazole, had significant inhibitory effects on the mycelial growth of Colletotrichum spp. At 91.18%, propiconazole showed the highest percentage of inhibition, followed by benomyl at 84.7%, and tebuconazole at 83.14%. Conversely, copper oxychloride and chlorothalonil had the least effect on fungal growth. All sixteen of the Trichoderma isolates showed rapid growth and significant inhibition of Colletotrichum spp., with inhibition percentages ranging from 56.66% to 82.16% on day 8. These findings indicated that Trichoderma spp. has significant antagonistic potential against Colletotrichum spp., which requires further confirmation through in vivo applications. In conclusion, the study suggested that both certain fungicides and Trichoderma isolates could play important roles in managing anthracnose disease in shallots. These findings can be incorporated into effective disease management strategies to help develop a competitive and sustainable shallot industry in Malaysia.

Fruit vinegar and starch-based vinegar are essential condiments widely used in many countries. It is also known for its anti-bacterial, anti-inflammatory, anti-diabetic and antioxidative activities. The potential process of successive saccharification and cofermentation (SSCF) of mixed amylolytic fungi, baker’s yeast, and acetic acid bacteria for acetic acid production using purple sweet potato flour as the primary carbon source was investigated. The media containing an initial carbon (C) to nitrogen (N) ratio of 4.0:1 using carbohydrates from flour and EtOH produced by Saccharomyces cerevisiae TISTR 5050 supported the growth and acid production of Acetobacter pasteurianus TISTR 102 the most, compared to the C:N ratio of 14.8:1 or 2.82:1, with or without EtOH. The SSCF process using amylolytic fungi, Aspergillus usamii TISTR 3258 or Aspergillus shirousamii TISTR 3140, grown together with S. cerevisiae and A. pasteurianus, was investigated. During SSCF using mixed culture for 20 days, A. usamii saccharified purple sweet potato flour to glucose that was subsequently fermented to EtOH by S. cerevisiae and converted to titratable acidity of 163 g acetic acid equivalent (AAE)/L by A. pasteurianus in a static condition. In contrast, the carbohydrate saccharified by A. shirousamii resulted in titratable acidity of 153 g AAE/L (P<0.05). Nonetheless, the gas chromatography-flame ionisation detector (GC-FID) revealed that amylolytic A. usamii, or A. shirousamii, co-fermented with S. cerevisiae and A. pasteurianus produced acetic acid during the SSCF process with the acid conversion yield of 137% of the theoretical maximum after 20 days under static conditions (P≥0.05). Overall, this study demonstrated a suitable SSCF process to support the growth of A. pasteurianus and its acid production for a potential halal vinegar fermentation from purple sweet potato while maintaining EtOH concentration to below 75 g/L throughout the fermentation process of 20 days.

Jasmine rice is the main food consumed in Thailand. However, it is generally medium-tohigh glycemic index (GI), resulting in high blood pressure levels. This study was aimed at developing low glycemic index, gluten-free rice pasta by improving its level of resistant starch. Enzymatic, physical modifications and hydrocolloids were carried out, and the resistant starch levels were determined. It was found that 0.1% pullulanase and 4 hrs of incubation produced the highest resistant starch content. Then, pasta was produced, and sensory evaluation was carried out. It was found that gluten-free pasta containing 22% rice resistance starch, 11% pea protein isolate, 17% chickpea flour, 17% lentil flour, 17% mung bean flour, 11% chia seed, 5% spinach powder and 2.5% CMC hydrocolloid had a moderate level of acceptance. The GI of pasta was 52%, indicating a low GI. The pasta quality was evaluated. Pasta with resistant starch reduced cooking time and increased cooking loss. Finally, the nutritional quality of pasta was analyzed. The pasta had high protein and fiber content. In summary, this study has demonstrated that resistant starch rice has high nutritional value and low GI pasta, which are good for health. However, it may have a decreased texture and cooking quality.

Moringa oleifera leaf powder has been incorporated into functional food products to enhance the nutritional value and to address stunting problems. This study aimed to evaluate the physical quality, nutritional content and antioxidant activity of cereal granules supplemented with M. oleifera leaf powder (5% MOLP) produced at different drying temperatures of 50℃ (F1), 55℃ (F2), 60℃ (F3), and 65℃ (F4). The evaluation of physical quality included hedonic organoleptic test, specific gravity, pH, and moisture content. Concurrently, the nutritional composition involved proximate analysis (water, ash, crude fiber, carbohydrate, fat, and protein content), total flavonoid, total phenolics, total alkaloids and fatty acids compositions. Antioxidant activity was assessed by using the DPPH method. Physical characteristics identified F1 as the best formula based on the highest average score value of the hedonic organoleptic test, specific gravity, and moisture content. Further proximate analysis revealed that F1 contained 83.08% carbohydrate, 10.32% protein, 3.26% fat, 0.98% crude fiber, 2.67% water, and 0.67% ash contents. Meanwhile, the total alkaloid, total phenolic, and total flavonoid contents were found to be 334.08 µg/g, 4.05%, and 2.60%, respectively. Methyl laurate, methyl myristate, and methyl palmitoleate were found to be abundant with concentrations of 37.40%, 16.87% and 14.72%, respectively. The antioxidant activity exhibited moderate efficacy, with an IC50 value of 150.51 µg/mL. These results indicated that F1 possessed potential for advancement as a functional food ingredient to mitigate stunting.

Kefir made from goat milk with the addition of butterfly pea flower powder is one of the innovations in product development. The study aimed to investigate the quality changes of goat milk kefir enriched with different concentrations of butterfly pea flower powder (0, 0.5, 1.0, and 1.5%) during storage at low temperatures for 0, 3, 6, 9, and 12 days. The results showed that kefir antioxidant activities were significantly affected by the additional percentage of butterfly pea flower powder as compared to those without treatment. The average antioxidant activities were 1.55-16.63 (% B/W) DPPH, and these were not affected by cold storage for up to 12 days. Kefir with a higher percentage of butterfly pea flower powder showed less brightness of the kefir colour. Score a* (red-green) of kefir in this study was 8.996-15.36, which increased with the percentage of butterfly pea flower powder and storage duration. Score b* showed a significant difference between kefir with and without the addition of butterfly pea flower powder. The nutritional value (protein and fat) of kefir added with butterfly pea flower powder was lower compared to kefir without treatment. The ash content increased with the additional percentage of butterfly pea flower powder. Acidity expressed as the titratable acidity (TAT) of kefir was relatively similar (1.25-1.40) in kefir with or without additional percentages of butterfly pea flower powder and stored for different days. The average water content of kefir added with different percentages of butterfly pea flower was 84.59%, and different durations of cold storage resulted in 84.58% water content. The overall activity of kefir added with butterfly pea flower was 0.84. Kefir added with butterfly pea flower powder and stored for different days contained relatively similar total lactic acid bacteria count (4.0×104 - 5.0×107 ) and yeast count (<1×101 - 1.8×105 ). Conclusively, kefir added with up to 1.5% butterfly pea flower powder showed increased levels of antioxidant activities, colour brightness, and ash content. Different durations of cold storage and the interactions resulted in similar contents.

Diarrhea brought on by Escherichia coli and cholera brought on by Vibrio cholerae is two health issues that are of concern globally. These diseases are frequently prevalent in developing countries where hygienic standards are not always assured. One of the causes of diarrhea and cholera is unhygienic food, especially street food. The present study employed microbiological cultures to detect E. coli and V. cholerae in street food and PCR amplification to identify the toxin genes in these bacteria. The results showed that all 8 food samples tested were contaminated with bacteria, of which 6/8 samples were infected with E. coli and 5/8 samples were contaminated with V. cholerae. Among the samples contaminated with E. coli, only mussel rice contained E. coli carrying two toxin genes, eltB and estA. There were no samples contaminated with V. cholerae that had the bacterial ctxA toxin gene. PCR amplification has shown its potential in applications of this technique for detecting toxin genes in bacterial-contaminated street food.

The high demand for cheese products has impacted rennet enzyme production as the availability of ruminant stomachs becomes less and less limited. Therefore, the plantbased enzyme was the potential solution as an alternative to an animal-based enzyme. Bromelain enzyme is chosen due to its ability to coagulate milk as a proteolytic enzyme. This study aimed to obtain the optimum milk clotting activity (MCA) and yield of soft cheese by bromelain using response surface methodology (RSM) and to evaluate the proteolysis properties of soft cheese. Experimental design was generated using RSM by MINITAB software version 15 with three selected variables including bromelain concentration (0.2-1%), incubation time (1-5 hrs) and incubation temperature (45-55℃). The optimum condition for MCA and yield of soft cheese was achieved at a bromelain concentration of 0.53%, incubation time of 2.33 hrs and incubation temperature of 54.2℃, with predicted MCA and yield of 60.81 SU/mL and 29.88%, respectively. The optimum condition was verified with the MCA and the yield obtained was 60.16 SU/mL and 32.06%, respectively. Since there was no significant difference (p>0.05) between the predicted and verified MCA and yield values, thus it indicates that the predicted optimum condition by RSM can be accepted. The proteolysis of soft cheese produced using bromelain enzyme at optimum conditions was also evaluated and compared with commercial soft cheese. The result of proteolysis showed that proteolysis products such as alpha (α), beta (β) and kappa (κ) casein were visible at molecular bands of 30 kDa for all cheese samples. In conclusion, the bromelain enzyme from Josapine pineapple peel has a potential for rennet alternative with a significant value of MCA and yield and expected product of proteolysis.

The pectin in papaya fruits complicates juice extraction due to its viscous nature. Steam treatment has the potential to aid extraction by disrupting cellular membranes. However, heat treatment used in the processing of papaya juice has a substantial impact on the quality of the resultant juice. This study aimed to determine the effects of steaming with enzyme-assisted pretreatments on the physicochemical properties, phytochemical compounds, and antioxidant activities of papaya juice. Papaya fruit was cut to 2.5 cm3 and steamed for varying durations (0 (control), 2, 4, 6, 8 mins). Then, the fruit was blended into puree before being subjected to pectinase enzyme treatments at 20 parts per million (ppm) for 1 hr and pasteurised for 7 mins at 75℃. Steaming the fruit for up to 4 mins enhanced juice extraction yield by up to 56% compared to the control (51.67%). The total carotenoid content was significantly higher, reaching 756.0 µg/100 mL after 4 mins of papaya steaming compared to the control (629.2 µg/100 mL). Increasing steaming time significantly increased the papaya juice's total flavonoid and carotenoid content. However, the physicochemical properties of papaya juice exhibit a significant reduction with prolonged steaming time, accompanied by a considerable decline in total phenolic content (TPC) and ascorbic acid content. The papaya juice's antioxidant activities (DPPH, ABTS, and FRAP) experience a substantial reduction at 4 mins steaming pretreatment. This study determined that 4 mins was the most suitable steaming time for achieving higher yield and elevating high antioxidant content (carotenoid and flavonoid) in the papaya juice. Overall, this study provides valuable information for the application of steaming with pectinase enzyme-assisted pretreatments in papaya juice production.

Consuming fresh vegetables is crucial for maintaining good health, yet it's important to ensure their safety. Bacteria present on these vegetables can cause illness, underscoring the necessity for vigilance throughout the entire process from cultivation to consumption. This study has identified a significantly elevated prevalence of microorganisms in raw vegetables, primarily attributable to their consumption in an unprocessed state. The overarching objectives of this research encompassed the evaluation of microbiological contamination levels in raw vegetables, the isolation and characterisation of bacterial species therein, the establishment of antibiotic resistance profiles within the isolated microbial populations, and an assessment of the safety of these microorganisms concerning human consumption. A total of fifty-four samples, representing six distinct varieties of vegetables, were procured from various marketplaces within Dhaka city. These samples were expeditiously transported to the Research Laboratory at Primeasia University for analysis. For isolation of microbes, cultivated on selective media. Bacterial levels in the vegetables were determined through the employment of the plate count technique. Subsequent biochemical testing confirmed the likely identities of the isolated microorganisms. Antibiotic susceptibility was established via the Kirby-Bauer disc diffusion technique conducted on the Mueller-Hinton agar medium. The range of microbial counts observed exhibited variability, spanning from 9.82 log CFU/g to 4.36 log CFU/g. Notably, cucumbers displayed the lowest bacterial percentage (12.71%), while Coriander leaves registered the highest incidence (25.4%). Furthermore, the research disclosed a higher prevalence of bacteria in vegetables sourced from local markets as opposed to those obtained from supermarkets. Among the bacterial species identified were Vibrio cholerae (12.50%), Vibrio parahaemolyticus (5.55%), Klebsiella spp. (11.81%), Escherichia coli (8.33%), and Salmonella spp. (9.08%) were the top five associated with foodborne illnesses. Additionally, Pseudomonas spp. (20.83%) and Staphylococcus aureus (25.69%) were indicative of contamination. Furthermore, the study involved an evaluation of antibiotic sensitivity in various bacterial isolates, with meropenem (90%) and chloramphenicol (70%) demonstrating significant efficacy across all isolated strains. Conversely, resistance was observed with respect to other antibiotics. These findings underscore the imperative for a heightened emphasis on personal hygiene and underscore the importance of raising awareness in this regard