Although fish gelatin has become a research hotspot in recent years, researchers and manufacturers are still looking for high-quality sources of fish galatin to meet the commercial demand for safer gelatin.became This study aimed to evaluate the impact of seasonal variation and farming systems on the properties of gelatin extracted from Nile tilapia scales. Gelatin extracted from farmed tilapia had lowest impurities, higher clarity as well as desirable color characteristics (L* = 65.95 and a* = -0.33). The protein and fat composition of Wild (91.00 ± 0.00^c) and 1.94 ± 0.05^a respectively were higher than farmed gelatin of protein (91.00 ± 0.00^c) and fat (0.84 ± 0.08^b) but gelatin from the farmed type were clearer (98.30 ± 0.28^a) than wild type (94.60 ± 0.28^b). In addition, the XRD analysis confirmed its amorphous structure (2θ = 11°, 21°. 29°, and 31°). The gelatin extracted from wild tilapia showed an average yield of 1.98 % and good physicochemical and functional properties. Furthermore, FTIR indicated a strong bond positioned in the amide I region (1650.88 cm-1) of the wild tilapia gelatin. Partial Least Square (PLS) confirmed that viscosity is positively correlated with melting temperature upon a unit change in gelatin yield. This work highlights the significance of farming systems and seasonal variation in extraction conditions and great parameter to comprehensively navigate the functional, biochemical, and physical properties of Nile tilapia gelatin for broadening both food and non-food industrial appliactions.

Studies have established high prevalence of aflatoxin contamination in grains and cereals produced in Ghana. Mitigation strategies have focused mainly on capacity building for farmers, agricultural extension officers, bulk distributors and processors to the detriment of the market women who act as the final link between consumers and producers. This study used supervised machine learning algorithms by means of Classification and Regression Trees (CART) to investigate aflatoxin knowledge and awareness of market women in Greater Accra Region of Ghana. A cross-sectional survey and probability sampling methods were employed for data collection. Ninety-two (92%) of participants had never heard about aflatoxins and yet, 62% reported that they usually observe mould growth in their cereals/grains. Unsurprisingly, 97% of participants indicated that they had no knowledge of the aflatoxin bill passed by the government of Ghana parliament. Despite participants not being aware of aflatoxin menace, the percent correctness of their aflatoxin safety measure score was 40%. A regression tree algorithm showed that, participant's ethnic group was the most significant parameter to consider regarding their aflatoxin safety knowledge. Their educational background and age were 95.5% and 72.5% as significant as their ethnic group. A classification tree algorithm showed that, educational level was the most significant parameter to consider when it comes to sorting of grains/cereals. Their ethnic group and marital status were 92.4% and 89.3% as important as educational level. It is therefore imperative for the Ghana government to extend sensitization and awareness programs to these market women, targeting the uneducated and specific age and ethnic groups.

Yam and its products can be modified during processing to reduce losses and ensure food security in the developing world. Xanthan gum (XG) and carboxymethyl cellulose (CMC) were added at different concentrations to yam balls and their effect on the structural, functional, and sensory properties of frozen yam balls were investigated in this study. Freeze-thaw stability and oil absorption capacity of yam ball mix were determined. Sensory evaluation and instrumental texture profile analysis (TPA) were done on samples of deep-fried yam balls using TA-XT Texture Analyser. Yam balls mixture containing XG and CMC had significantly (p < 0.05) lower oil uptake and water migration rates of 0.19 g/g and 4.10% as compared to control products 0.25 g/g and 11.05% respectively. Deep-fried yam balls samples containing 1 g of both XG and CMC obtained higher scores for their sensory attributes, while samples containing 2 g of both hydrocolloids were the chewiest. The findings suggest that the addition of hydrocolloids; XG and CMC enhances the freeze-thaw stability and reduces the oil absorption potential of the yam balls mix, and improve the sensory and texture properties of deep-fried yam balls.

Ferulic acid (FA) reduces starch digestibility but disrupts gel network, limiting its application in gel strength-reliant products. Rice starch was sequentially modified by pullulanase and transglucosidase to generate linear chains with a few branches (LCFBs), which were complexed with 0–2.0% FA to clarify how intermolecular interactions regulated the trade-off between gel strength and anti-digestibility. At 0.5% FA, the hardness of modified starch gel remained at 98.2 g, whereas that of native starch gel decreased from 122.0 to 76.1 g. Moreover, the latter could not be shaped into blocks at 1.0% FA. Concurrently, modified starch-0.5%FA complexation reduced the estimated glycemic index by 11.10% (from 76.6 to 68.1), compared to 5.61% downwards in native starch-0.5%FA complexation. The main chains of LCFBs favored V-type complexation with FA via hydrophobic interactions, while the branched structures promoted intermolecular crosslinking to preserve network integrity. This mode increased single helix from 5.92% to 9.40%, and relative crystallinity from 10.47% to 11.73%. In contrast, native starch-0.5%FA gel, despite exhibiting some V-type complex formation, suffered significant loss of ordered structures, which constituted the primary cause of reduced gel strength. Therefore, V-type complexation between LCFBs and 0.5% FA, coupled with branch-mediated crosslinking, effectively preserved gel strength and enhanced anti-digestibility.