Antioxidant rich green leafy vegetables including garden spinach leaf, water spinach leaf, Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of water boiling and oil frying on their total phenolic content (TPC), total flavonoid content (TFC), reducing power (RP), and antioxidant capacity. The results revealed that there was a significant increase in TPC, TFC, and RP in all the selected vegetables indicating the effectiveness of the cooking process on the antioxidant potential of leafy vegetables. Both cooking processes enhanced significantly (P<0.05) the radical scavenging ability, especially the oil fried samples showed the highest values. There is a significant reduction in the vitamin C content in all the vegetables due to boiling and frying except in the Indian spinach leaf. However, the present findings suggest that boiling and frying can be used to enhance the antioxidant ability, by increasing the bioaccessibility of health-promoting constituents from the four vegetables investigated in this study.

• First report in Bangladesh on species authentication of meat products (n = 64) and cheese (n = 25) using duplex PCR. • High priced Bangladeshi ‘beef’ product was adulterated (7 out of 22) with low price ‘chicken’ and ‘buffalo’ meat. • Foreign chicken products were adulterated (66.67%) with buffalo meat. • Buffalo DNA was detected in 4 out of 12 cheese products labeled as cows’ milk. • The attention to Bangladesh Food Safety Authority is an inspection of meat and milk products ingredient authenticity.

This study was conducted with a popular, low price Bangladesh rice variety BRRI Dhan 29 with a view to possible carbohydrate modification targeting lower glycemic index using gamma radiation application. Irradiation process (5 and 10 ​kGy ​at a dose rate of 9.74kGy/h) altered amylose content, amylose/amylopectin ratio, swelling power, and solubility index. FTIR spectroscopy confirmed the changed molecular structures due to radiation application. Treatment with a dose of 5 and 10kGy caused increased amylose and amylose/amylopectin ratio significantly (p ​< ​0.02). The highest amylose content was found in 10 ​kGy irradiated rice (30.20%) compared to unirradiated one (17.27%). Gamma radiation caused decreased swelling and increased water solubility in rice powder. These features of carbohydrate amendment in irradiated rice lead to reduced glycemic index as investigated with the in vivo experiments. Therefore, this study suggests gamma-irradiated rice (10kGy) is beneficial for diabetic subjects keeping lower blood glucose levels.

Trace metals concentration and proximate composition of raw and boiled silver pomfret (Pampus argenteus) from coastal area and retail market were determined to gain the knowledge of the risk and benefits associated with indiscriminate consumption of marine fishes. The effects of cooking (boiling) on trace metal and proximate composition of silver pomfret fish were also investigated. Trace element results were determined by the Energy Dispersive X-ray Fluorescence (EDXRF) Spectrometer wherein fish samples from both areas exceeded the standard limits set by FAO/WHO for manganese, lead, cadmiumm and chromium and boiling has no significant effects on these three metal concentrations. Long-term intake of these contaminated fish samples can pose a health risk to humans who consume them. Trace metals concentration and proximate composition of raw and boiled silver pomfret (Pampus argenteus) from coastal area and retail market were determined to gain the knowledge of the risk and benefits associated with indiscriminate consumption of marine fishes. The effects of cooking (boiling) on trace metal and proximate composition of silver pomfret fish were also investigated. Trace element results were determined by the Energy Dispersive X-ray Fluorescence (EDXRF) Spectrometer wherein fish samples from both areas exceeded the standard limits set by FAO/WHO for manganese, lead, cadmiumm and chromium and boiling has no significant effects on these three metal concentrations. Long-term intake of these contaminated fish samples can pose a health risk to humans who consume them.