Displaying publications 21 - 40 of 58 in total

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  1. Fulltext Managing burn wounds with SMARTPORE Technology polyurethane foam: two case reports
    Imran FH, Karim R, Maat NH
    J Med Case Rep, 2016;10(1):120.
    PMID: 27170287 DOI: 10.1186/s13256-016-0918-3
    Successful wound healing depends on various factors, including exudate control, prevention of microbial contaminants, and moisture balance. We report two cases of managing burn wounds with SMARTPORE Technology polyurethane foam dressing.
  2. Fulltext Expression and DNA methylation of SERK, BBM, LEC2 and WUS genes in in vitro cultures of Boesenbergia rotunda (L.) Mansf
    Karim R, Tan YS, Singh P, Khalid N, Harikrishna JA
    Physiol Mol Biol Plants, 2018 Sep;24(5):741-751.
    PMID: 30150851 DOI: 10.1007/s12298-018-0566-8
    The process of somatic embryogenesis and plant regeneration involve changes in gene expression and have been associated with changes in DNA methylation. Here, we report the expression and DNA methylation patterns of SOMATIC EMBRYOGENESIS RECEPTOR-LIKE KINASE (SERK), BABY BOOM (BBM), LEAFY COTYLEDON 2 (LEC2) and WUSCHEL (WUS) in meristematic block of newly emerged shoots from rhizome, embryogenic and non-embryogenic calli, prolonged cell suspension culture, ex vitro leaf, and in vitro leaf of regenerated plants of Boesenbergia rotunda. Among all seven samples, based on qRT-PCR, the highest level of expression of SERK, BBM and LEC2 was in embryogenic callus, while WUS was most highly expressed in meristematic block tissue followed by embryogenic callus. Relatively lower expression was observed in cell suspension culture and watery callus for SERK, LEC2 and WUS and in in vitro leaf for BBM. For gene specific methylation determined by bisulfite sequencing data, embryogenic callus samples had the lowest levels of DNA methylation at CG, CHG and CHH contexts of SERK, LEC2 and WUS. We observed negative correlation between DNA methylation at the CG and CHG contexts and the expression levels of SERK, BBM, LEC2 and WUS. Based on our results, we suggest that relatively higher expression and lower level of DNA methylation of SERK, BBM, LEC2 and WUS are associated with somatic embryogenesis and plant regeneration in B. rotunda.
  3. High prevalence of poor sleep quality among secondary school students in Malaysia
    Vignesh R, Ganesh SS, Vengata Subramani M, Ravindran M, Abdul Karim RH
    Med J Malaysia, 2018 12;73(6):444.
    PMID: 30647230
    No abstract provided.
  4. Fulltext Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage
    Koh PC, Noranizan MA, Karim R, Nur Hanani ZA
    J Food Sci Technol, 2019 May;56(5):2563-2575.
    PMID: 31168138 DOI: 10.1007/s13197-019-03739-0
    Fresh-cut fruits are popular due to the convenience provided. However, fresh-cut processes damage fruit tissues and reduce the shelf life of products. Pulsed light (PL) treatment is a decontamination method of foods. PL treatment given repetitively at a certain interval during storage could further extend the shelf life of fresh-cut fruits. Edible coating preserves fresh-cut fruits by providing mechanical strength and reducing respiration and water loss. This study was to evaluate the effects of alginate coating combined with repetitive pulsed light (RPL) on sensory quality and flavour of fresh-cut cantaloupes during storage. Cantaloupes were treated with alginate (1.86%, w/v) and RPL (0.9 J/cm2 at every 48 h up to 26 days) alone or in combination. Flavour analysis of fresh-cut cantaloupes was carried out every 12 days during storage at 4 ± 1 °C while sensory analysis was performed on day 32. Alginate coating and/or RPL retained sugar contents (17.92-20.01 g/kg FW for fructose, 18.77-19.98 g/kg FW for glucose and 23.02-29.41 g/kg FW for sucrose) in fresh-cut cantaloupes during storage. Combination of alginate with RPL reduced accumulation of lactic acid although alginate coating was more effective to minimise changes of other organic acids in fresh-cut cantaloupes. The combined treatment was also more effective than individual treatment in retaining total aroma compound concentration of fresh-cut cantaloupes during storage with the highest relative concentration, i.e. 3.174 on day 36. Overall, the combined alginate coating and RPL was effective to maintain the fresh-like sensory quality of fresh-cut cantaloupes with insignificant overall acceptability compared to the control.
  5. Potential use of IgG2-ELISA in the diagnosis of chronic elephantiasis and IgG4-ELISA in the follow-up of microfilaraemic patients infected with Brugia malayi
    Rahmah N, Anuar AK, Karim R, Mehdi R, Sinniah B, Omar AW
    Biochem Biophys Res Commun, 1994 Nov 30;205(1):202-7.
    PMID: 7999024
    Sera from fifty subjects with different presentations of Brugian filariasis and from common soil-transmitted helminth infections were tested for specific anti-filarial IgG and its subclasses. Anti-filarial IgG, IgG1 and IgG3 showed cross-reactivities with soil-transmitted helminthic infections and no significant differences in optical densities among the various groups of filarial patients. In comparison with other groups of subjects, IgG4-ELISA of sera from microfilaraemic patients and some previously microfilaraemic patients showed a significant increase in optical density readings, while IgG2-ELISA showed elevated optical density readings in sera of patients with chronic elephantiasis. Therefore IgG2-ELISA is potentially useful in the diagnosis of brugian chronic elephantiasis while IgG4-ELISA may be beneficial for follow-up diagnosis of treated microfilaraemic patients.
  6. Fulltext Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence
    Koh PC, Noranizan MA, Karim R, Nur Hanani ZA
    J Food Sci Technol, 2016 Apr;53(4):1798-810.
    PMID: 27413207 DOI: 10.1007/s13197-015-2139-y
    The aim of this study was to investigate the effect of cut type and pulsed light (PL) fluence on microbiological stability and quality of fresh-cut cantaloupes. Fresh-cut cantaloupes with various cut types (cuboid, triangular prism and sphere) were treated with PL technology at 6 J/cm(2). Samples were exposed to PL treatment at fluences of 2.7, 7.8, 11.7 and 15.6 J/cm(2) followed by storage at 4 ± 1 °C for 28 days. Microbiological quality, headspace composition, firmness, colour, pH, titratable acidity, total soluble solids, total phenolic content and ascorbic acid content of fresh-cut cantaloupes were determined. Spherical shape was found to be the most suitable shape for PL treatment of fresh-cut cantaloupes due to its significantly lowest (p ≤ 0.05) microbial counts before and after the PL treatment. No significant (p > 0.05) effect was observed for firmness, colour, total soluble solids and total phenolic content of fresh-cut cantaloupes throughout the storage study. Pulsed light treatment using 7.8 J/cm(2) was the best for extending shelf life of fresh-cut cantaloupes with extension of 8 days longer at 4 ± 1 °C compared to the control while maintaining the ascorbic acid content. In conclusion, PL treatment is a potential technique for extending the shelf life of fresh-cut cantaloupes by inactivating microorganisms without compromising the nutritional value.
  7. Fulltext An initial assessment of the risk approach to antenatal management in Malaysia
    Somboonsook B, Wakerman J, Hattch CT, Collison M, Barnes A, Kyi W, et al.
    Med J Malaysia, 1995 Sep;50(3):212-20.
    PMID: 8926897
    This study was the first assessment of a nationwide risk approach system to antenatal management introduced to Malaysia in 1989. Three rapid, record-based surveys on three different study groups were conducted to determine risk factor prevalence, accuracy of risk assignment, action after risk assignment and the relationship of risk level and place of delivery. The most frequent risk factors were short birth interval, high parity and first pregnancy. Accuracy of risk assignment was highest at the lowest levels of risk and poorest at the highest levels. Women at the lowest levels of risk were more likely to be seen by a doctor than women at highest risk. These was a trend to deliver in hospital, rather than at home, as level of risk increased; but many women at high risk still delivered at home. Recommendations are made on modifications to the system prior to future evaluation.
  8. Fulltext Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders
    Amin SFM, Karim R, Yusof YA, Muhammad K
    Int J Food Sci, 2021;2021:1819104.
    PMID: 34722754 DOI: 10.1155/2021/1819104
    The demand for vegetable powder has been escalating considerably due to its various health benefits and higher shelf life compared to fresh green leafy vegetables. Thus, much research emphasised manufacturing vegetable powder at a lower operational cost and higher efficiency while preserving the nutritive values of the vegetables. In this study, zinc- (Zn-) amaranth puree was liquefied with three types of cell wall degrading enzymes (i.e., Viscozyme L, Pectinex Ultra SP-L, and Rapidase PAC) with varying concentrations (0-3% v/w) and incubation time (0.5-24 h) at pH 5 and 45°C before the drying process. The results showed that enzymatic liquefaction using 1% (v/w) of Viscozyme L for 3 h was the optimal procedure for the reduction of the viscosity of the puree. The liquefied puree was then microencapsulated through either spray- or freeze-drying with different wall materials, e.g., 10% of maltodextrin (MD) DE 10, resistant maltodextrin (RMD), N-octenyl succinate anhydride (OSA) starches from waxy maize, HI CAP 100 (HICAP), Capsul (CAP), and gum Arabic (GA). The results showed that all freeze-dried powders generally had higher process yield (except for that encapsulated by HICAP), higher moisture content (but similar water activities), higher retention of total Zn-chlorophyll derivatives, lower hygroscopicity with slab-like particles, larger particle size, and lower bulk density than those of spray-dried powders. In contrast, the spray-dried powders exhibited irregular spherical shapes with relatively high encapsulation efficiency and antioxidant activities. Nonetheless, encapsulation using different wall materials and drying methods had no significant effect on the powder's cohesiveness and flowability.
  9. Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety: Punicalagin and hydroxybenzoic acids
    Kazemi M, Karim R, Mirhosseini H, Abdul Hamid A
    Food Chem, 2016 Sep 1;206:156-66.
    PMID: 27041311 DOI: 10.1016/j.foodchem.2016.03.017
    Pomegranate peel is a rich source of phenolic compounds (such as punicalagin and hydroxybenzoic acids). However, the content of such bioactive compounds in the peel extract can be affected by extraction type and condition. It was hypothesized that the optimization of a pulsed ultrasound-assisted extraction (PUAE) technique could result in the pomegranate peel extract with higher yield and antioxidant activity. The main goal was to optimize PUAE condition resulting in the highest yield and antioxidant activity as well as the highest contents of punicalagin and hydroxybenzoic acids. The operation at the intensity level of 105W/cm(2) and duty cycle of 50% for a short time (10min) had a high efficiency for extraction of phenolics from pomegranate peel. The application of such short extraction can save the energy and cost of the production. Punicalagin and ellagic acid were the most predominant phenolic compounds quantified in the pomegranate peel extract (PPE) from Malas variety. PPE contained a minor content of gallic acid.
  10. Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit
    Chai KF, Adzahan NM, Karim R, Rukayadi Y, Ghazali HM
    Food Chem, 2019 Feb 15;274:808-815.
    PMID: 30373014 DOI: 10.1016/j.foodchem.2018.09.065
    Rambutan seed is usually discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to investigate the fat properties and antinutrient content of the seed during fermentation of rambutan fruit. Results showed that the crude fat content of the seed reduced by 22% while its free fatty acid content increased by 4.3 folds after 10 days of fermentation. Arachidic acid was selectively reduced and was replaced by linoleic acid from the seventh day of fermentation onwards. Only 14.5% of triacylglycerol remained in the seed fat at the end of fermentation. The complete melting temperature, crystallization onset temperature and solid fat index at 37 °C of the fermented seed fat were higher than that of non-fermented seed fat. The saponin and tannin contents of the seed were reduced by 67% and 47%, respectively, after fermentation.
  11. Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit
    Chai KF, Chang LS, Adzahan NM, Karim R, Rukayadi Y, Ghazali HM
    Food Chem, 2019 Jan 15;271:298-308.
    PMID: 30236681 DOI: 10.1016/j.foodchem.2018.07.155
    A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roasting time and temperature of rambutan fruit post-fermentation and drying, and to produce a cocoa-like powder product from the seeds. Parameters monitored during roasting were colour and total phenolic content, while seed powder obtained using optimized roasting conditions was analyzed for its physicochemical properties and toxicity. The latter was examined using the brine shrimp lethality assay. Results showed that the roasted seed powder possessed colour and key volatile compounds similar to that of cocoa powder. Besides, the brine shrimp lethality assay indicated that the roasted seed powder was non-toxic. Thus, the fruit, including its seed could be fully utilized and subsequently, wastage could be reduced.
  12. Fulltext Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability
    Soraya A, Chay SY, Shukri R, Mohamad Ghazali F, Muhammad K, Noranizan MA, et al.
    J Food Sci Technol, 2019 Apr;56(4):1801-1810.
    PMID: 30996416 DOI: 10.1007/s13197-019-03624-w
    Pulsed-UV is an emerging innovation in non-thermal processing and is scarcely explored. This study introduces a combined treatment of microwave and pulsed-UV to reduce the microbial load in yellow alkaline noodle (YAN), a popular staple food among South East Asians that is easily perishable, without jeopardising its textural qualities. Results indicated that the combination of 5 s microwave (power = 900 W; frequency = 2450 MHz) and 3.5 J/cm2 pulsed-UV significantly reduced aerobic plate count and spore forming bacteria, from 637.5 to 50 CFU/g and 1500 to 100 CFU/g, respectively. In terms of textural properties, even though significant changes were detected in hardness and springiness for treated YAN kept at ambient storage as compared to control, the alterations were not prominent. Based on these observations, it is concluded that a combined treatment of microwave and pulsed-UV successfully improved the shelf life of YAN at ambient storage by 50%, from 1.0 day (control) to 1.5 days (treated sample) and by 140%, from 2.0 to 4.8 weeks at chilled storage. Current study proves the potential of microwave + pulsed-UV, a "green" hurdle treatment, to extend the shelf life of preservative-free YAN without causing major undesirable textural alterations on the noodle.
  13. Fulltext Cell wall composition of alginate coated and pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during chilled storage
    Koh PC, Noranizan MA, Karim R, Nur Hanani ZA, Yusof NL
    J Food Sci Technol, 2020 Jun;57(6):2206-2221.
    PMID: 32431347 DOI: 10.1007/s13197-020-04257-0
    This study was to investigate the effects of optimised alginate coating combined with repetitive pulsed light (RPL) on cell wall composition of fresh-cut cantaloupes during chilled storage. Fresh-cut cantaloupes were coated with alginate (1.86%, w/v) followed by RPL treatment (0.9 J cm-2 at every 48 h up to 26 days) during storage of 36 days. Cell wall composition of fresh-cut cantaloupes was determined at every 12 days while microscopic analysis was conducted on day 2 and day 36. Alginate was effective in maintaining high pectin fractions of fresh-cut cantaloupes while RPL showed greater contribution in maintaining hemicellulose fraction. However, the combination of alginate and RPL was the most effective treatment to maintain the overall cell wall fractions that contributed to the cell wall integrity of fresh-cut cantaloupes during storage. The alginate + RPL samples also had the greatest cell turgidity and shape with well-defined cell walls at the end of storage.
  14. Thermal Behavior of Selected Starches in Presence of Other Food Ingredients Studied by Differential Scanning Calorimetery (DSC)-Review
    Elgadir MA, Bakar J, Zaidul ISM, Rahman RA, Abbas KA, Hashim DM, et al.
    Compr Rev Food Sci Food Saf, 2009 Jul;8(3):195-201.
    PMID: 33467796 DOI: 10.1111/j.1541-4337.2009.00078.x
      This review article highlights the thermal behaviors of selected starches that were studied using differential scanning calorimetery (DSC) with data shown in various research publications. The starches of sago, potato, sweet potato, cassava, yam, and corn are included in this overview. Our examinations indicate that thermal properties are highly affected by the type of starch, its amylose/amylopectin content, and the presence of other food ingredients such as sugar, sodium chloride, water, milk, hydrocolloids, and meat. When the heating temperatures of the starches were increased, the DSC measurements also showed an increase in the temperatures of the gelatinization (onset [To ], peak [Tp ], and conclusion [Tc ]). This may be attributed to the differences in the degree of crystallinity of the starch, which provides structural stability and makes the granule more resistant to gelatinization.
  15. Fulltext Reduction of sodium content in spicy soups using monosodium glutamate
    Jinap S, Hajeb P, Karim R, Norliana S, Yibadatihan S, Abdul-Kadir R
    Food Nutr Res, 2016;60:30463.
    PMID: 27356909 DOI: 10.3402/fnr.v60.30463
    Excessive dietary sodium intake causes several diseases, such as hypertension, cardiovascular and renal disease, etc. Hence, reducing sodium intake has been highly recommended. In this study the effect of monosodium glutamate (MSG), as an umami substance, on saltiness and sodium reduction was investigated.
  16. Fulltext Optimization of the Drum Drying Parameters and Citric Acid Level to Produce Purple Sweet Potato (Ipomoea batatas L.) Powder Using Response Surface Methodology
    Senevirathna SSJ, Ramli NS, Azman EM, Juhari NH, Karim R
    Foods, 2021 Jun 15;10(6).
    PMID: 34203622 DOI: 10.3390/foods10061378
    Purple sweet potato (PSP) is a rich source of anthocyanins, but the anthocyanin content and color can be affected by the drying method and processing condition. Response surface methodology (RSM) with a Box-Behnken design (BBD) was used to investigate the effects of citric acid (CA) concentration, steam pressure (SP) and rotation speed (DS) on the physicochemical and functional properties of drum-dried purple sweet potato powder (PSPP). The anthocyanins of the PSPP were analyzed using mass spectrometry with electrospray ionization and twelve anthocyanins were identified. The results indicated that the moisture content (4.80 ± 0.17-9.97 ± 0.03%) and water activity (0.290 ± 0.004-0.47 ± 0.001) (p < 0.05) decreased with increasing drum temperature as well as with reduced drum rotating speed. CA had a significant (p < 0.05) effect on the color and total anthocyanin content (101.83 ± 2.20-124.09 ± 2.89 mg/100 g) of the PSPP. High SP and low DS negatively affected the antioxidant properties of the PSPP. DPPH value of the PSPP ranged from 20.41 ± 0.79 to 30.79 ± 1.00 μmol TE/g. The optimal parameters were achieved at 0.59% CA, 499.8 kPa SP and 3 rpm DS.
  17. Fulltext Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds
    Nevara GA, Muhammad SKS, Zawawi N, Mustapha NA, Karim R
    Foods, 2021 Apr 02;10(4).
    PMID: 33918108 DOI: 10.3390/foods10040754
    Dietary fiber (DF) has wide applications, especially in the food and pharmaceutical industries due to its health-promoting effects and potential techno-functional properties in developing functional food products. There is a growing interest in studies related to DF; nevertheless, there is less focus on the fractionation and characterization of DF. The characteristics of DF fractions explain their functionality in food products and provide clues to their physiological effects in food and pharmaceutical industrial applications. The review focuses on a brief introduction to DF and methods for its fractionation. It discusses the characterization of DF in terms of structural, physicochemical and rheological properties. The potential sources of DF from selected defatted oilseeds for future studies are highlighted.
  18. Effects of inlet temperature and carrier concentration on spray-dried 'cempedak' (Artocarpus integer) fruit powder and its reconstitution properties
    Pui LP, Karim R, Yusof YA, Wong CW, Ghazali HM
    Acta Sci Pol Technol Aliment, 2021 4 23;20(2):135-148.
    PMID: 33884852 DOI: 10.17306/J.AFS.0801
    BACKGROUND: 'Cempedak' (Artocarpus integer) is an aromatic fruit which is similar to jackfruit. Although it is rich in vitamin A and is consumed fresh, the fruit has a short shelf life. Hence, it can be converted through a spray-drying process, to form powder, which is more stable. Powder flow properties are important when considering storage, while its reconstitution characteristics are critical for the consumer to make juice from the product.

    METHODS: The parameters of spray-dried 'cempedak' fruit powder under study include inlet air temperature (140-180°C) and maltodextrin (DE 10) concentrations (5-15% w/w). Response surface methodology involving 14 runs was used to assess the effects of inlet temperature and maltodextrin on the powder flow properties and reconstitution properties of the spray-dried 'cempedak' powder.

    RESULTS: Out of the tested responses, only bulk density, change in cake height ratio, and water solubility index had a high coefficient of determination value. Inlet air temperature was found to be the main parameter to affect the bulk density, caking and water solubility index, when compared to maltodextrin concentration. By setting minimization of caking and maximization of water solubility index as the main determinants, the optimal parameters of 160°C inlet temperature and 15% (w/w) maltodextrin DE10 were generated, with a desirability of 0.697.

    CONCLUSIONS: The powder produced under optimal conditions (160°C and 15% w/w maltodextrin) had a low bulk density (480.01 kg/m3), low caking properties (0.17 change in cake height ratio), and a high solubility index (88.69). This indicates that the powder is stable to be stored (without caking) and will have good reconstitution when added to water.

  19. Fulltext Impact of sanitizer solutions on microbial reduction and quality of fresh-cut pennywort (Centella asiatica) leaves
    Rosli SZ, Noranizan MA, Radu S, Karim R, Mohd Adzahan N, Aadil RM, et al.
    J Food Sci Technol, 2022 Mar;59(3):1211-1220.
    PMID: 35153331 DOI: 10.1007/s13197-021-05131-3
    Fresh pennywort (Centella asiatica) is usually eaten raw as 'ulam' or salad-like lettuce. Unfortunately, the fresh pennywort has the potential to cause foodborne outbreaks due to pathogens present on the surface and between the leaves, as washing the pennywort using tap water alone cannot guarantee that the pathogens are eliminated. Thus, the efficacies of several sanitizing solutions, i.e., sodium chloride, sodium hypochlorite, acetic acid, acidic electrolyzed water (acidic EW), alkaline electrolyzed water (alkaline EW), and a combination of acidic EW and alkaline EW (acidic-alkaline EW), were evaluated for their potential applications as washing solutions for pennywort. Washing using acidic EW alone or in combination with alkaline EW (two-step washing) reduced the microbial count. In sensory evaluation, all sanitizer solutions were accepted by the panellists with a score greater than 5, except those washing with acetic acid. Overall, the use of acidic EW, either alone or in combination with alkaline EW, was the best treatment to decontaminate microbes while maintaining the physicochemical and sensory properties of pennywort leaves.
  20. Oilseed meals into foods: an approach for the valorization of oilseed by-products
    Nevara GA, Giwa Ibrahim S, Syed Muhammad SK, Zawawi N, Mustapha NA, Karim R
    Crit Rev Food Sci Nutr, 2023;63(23):6330-6343.
    PMID: 35089825 DOI: 10.1080/10408398.2022.2031092
    The excellent health benefits of oil extracted from seeds have increased its application in foods, pharmaceutical and cosmetic industries. This trend leads to a growing research area on their by-products, oilseed meals, to minimize environmental and economic issues. Examples of these by-products are soybean, peanut, kenaf seed, hemp, sesame, and chia seed meals. It is well known that soybean meals have wide applications in food and non-food industries, while other seed meals are not well established. Most oilseed meals are rich in health beneficial compounds and are potential sources of plant protein, dietary fiber, and antioxidants. Many studies have reported on the valorization of these by-products into value-added food products such as bakery and meat products to increase their nutritional and functional properties. These efforts contribute to the sustainability, development of novel functional food and support the zero-waste concept for the environment. This review aims to provide information on the composition of selected oilseed meals from soybean, peanut, hemp, kenaf, sesame and chia seeds, their potential applications in the bakery, meat, beverage, pasta, and other food products, and to highlight the issues and challenges associated with the utilization of oilseed meals into various food products.
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