Development of nutritional biscuits for children, rich in Fe and Zn, by incorporation of pumpkin (Cucurbita maxima) seeds powder, a healthy pharma food in current post COVID 19 period

During preparatory operations of pumpkin, for cooking and processing, usually peel and seeds are discarded as waste but pumpkin seeds are rich in macro and micro nutrients, a potential source of pharma foods. In present study biscuits were developed from pumpkin seeds powder, rich in Fe and Zn, for children to strengthen innate and adaptive immune system to combat current COVID 19 outbreak scenarios. Chemical analyses of pumpkin seeds powder, white flour and developed biscuits, with 0, 5, 10 and 15% replacement level of pumpkin seeds powder, were performed. Ash, fat, fiber, Fe and Zn contents were significantly higher in pumpkin seeds powder as compared to white flour. By increasing the replacement level of pumpkin seeds powder with white flour, a significant increase in ash, fat, fiber, Fe and Zn, in biscuits was observed. In control (T0) the contents were, ash (0.57%), fat (30.36%), fiber (0.37%), Fe (2.44 mg/100 g) and Zn (1.45 mg/100 g) but when supplementation level was increased to 15% (T3) these contents were increased as, ash (1.65%), fat (32.46%), fiber (1.24%), Fe (4.23 mg/100 g) and Zn (4.37 mg/100 g). In current post COVID 19 scenario adequate supply of healthy diet, balanced with pharma foods could play a basic role in boosting immune system of the children. Concerns of the food processors has raised the choice of new food products enriched with immunity booster nutrients. These nutritious biscuits can be developed, marketed and consumed at mass levels to provide the basic nutrients to the developing communities.

Linking the Sensory Taste Properties of Chocolate-Based Biscuits to Consumers’ Emotions: A Cross-Cultural Study

This research measured consumers’ emotions and change in emotion to the specific sensory taste properties and attitudes of chocolate-based biscuits. The sample size involved 216 respondents from South Africa (n = 106) and Switzerland (n = 110). Respondents tasted chocolate-based biscuits and completed an online questionnaire. The increase in consumers’ levels of guilt after chocolate-based biscuit consumption and the contribution of a chocolate taste and craving attitude to consumers’ subsequent positive emotions and change in positive emotions could help food and consumer scientists to understand the link between emotions and the sensory descriptors of chocolate-based biscuits. Investigating the association between the emotional responses and sensory attributes of sweet baked products could benefit product developers when formulating food products for specific target markets and aid in the understanding of the emotional profile of food products.

Editorial

Drawing on concepts of Paulo Freire, Orlando Fals Borda and other Latin American researchers, systematisation of experiences indicates that it is a particular research method generated from popular education and social work, and that it shares the same commitments regarding social transformation. Besides the theoretical foundations of systematisation of experiences, the article presents and analszes didactically the 7 moments of systematisation of experiences in Territorial Development: 1) Gather the systematisation team;2)The definition of what to systematise (core of systematisation);3) Reconstruction of experience (Memory);4) Analysis and in- terpretation of events: learning from dialogue processes in systematisation;5) Development of transformative proposals: stage of co-construction;6) Learning from experience: construction of new knowledge and the "return to academia";7) The communication of the experience. The paper finds that action research has been useful in creating a collaborative relationship between the instructor and the student and has helped to reflect on the e-learning process of public relations modules during Covid-19 pandemic. How can the practitioner enhance her practice as a special education teacher of Specific Vocational Skills (Bread Making), to improve the employability of Semai indigenous students through a bakery sales project?

Post-Pandemic Issues on the Labour Market in the Bacau County

The aim of this paper is to analyse the issues of the Bacau County labour market at the beginning of the post-pandemic period. We propose two hypotheses: the COVID-19 pandemic crisis decreases the number of jobs from Bacau County;the pandemic crisis increases the disparities on labour market. In order to find the answers at these hypotheses, we have structured this study in three chapters. Firstly, we will analyse the state of Bacau County labour market. Secondly, we will review the evolution of the Bacau County labour market between 20192021. Thirdly, we will analyse the trends of labour market at the beginning of the post-pandemic period.

NUTRITIONAL QUALITY AND STARCH DIGESTIBILITY OF BREADFRUIT-BAMBARA GROUNDNUT COMPOSITE FLOURS FOR FOOD FORMULATIONS

The focus of this study was to produce composite flour with nutritional and functional potentials from underutilized and inexpensive crops, which can be used in food formulations as a substitute to composite flours from commonly used and expensive crops. The proximate, mineral, and amino acid compositions, resistant starch content and in vitro starch digestibility of breadfruit-bambara groundnut (100:0, 90:10, 80:20, 70:30, and 60:40 respectively) composite flours were investigated using standard methods. Data generated were subjected to statistical analysis. Inclusion of bambara groundnut in the composite flours significantly (p<0.05) increased protein (5.06-16.96%), ash (1.54-2.71%), fat (1.06-1.96%), potassium (727.82-797.73 mg/100g), phosphorus (143.36-177.32 mg/100g), magnesium (92.71-117.05 mg/100g) and resistant starch (11.45-21.98%) contents, while it significantly (p<0.05) reduced fibre (4.65-5.39%), carbohydrate (65.3379.69%), sodium (48. 64-71.25 mg/100g), and calcium (57.65-64.50 mg/100g) contents, as well as in vitro starch digestibility (40.41-58.75%). All the essential amino acids were present;they constituted 34.69 - 37.94% of the total amino acid. The predicted protein efficiency ratio ranged from 2.14 to 2.82. This study suggests that breadfruit-bambara groundnut composite flours may find usefulness in different food formulations and may exhibit lower postprandial hyperglycemia which is important for obese and diabetic patients.