Saeeda Raza, Muhammad Naeem Safdar, Amer Mumtaz, Nouman Siddiqui, Khalid Nasim and Muhammad Amjad*
...g of vegetables, drying, roasting, grinding and mixing of ingredients were used. Recipe “A” containing rice, mung, potato and poppy seed was organoleptically preferred. No significant change in moisture content, peroxide value and free fatty acid were observed during three months storage in double polyethylene bags at ambient temperature (20-25 ºC)....
Nahla Hamada Magd Khalil1*, Ihab Mahmoud Helal2, El-Desoky Hassan Ibrahim Dorrah1, Soad Ahmed Soliman Ismail3
... treatment (microwaving, roasting and boiling) for DDD residues showed reduction percentages of 81.13%, 60.38%, and 79.25%, respectively. While DDE residues showed reduction percentages of 100%, 57.14%, and 71.43%, respectively. On the other hand, DDT residue was completely reduced in all cooking methods (100%). Heptachlor reduction by roasting was 86.36%, and completely reduced by microwaving and boiling. Heptachlor epoxide...
Riko Noviadi, Dwi Desmiyeni Putri, Gusma Gama Maradon*, Agung Adi Candra, Nani Irwani, Gadis Apriani, Made Guntur Candra Adinata, I Made Krisnanda
...prove the water quality, roasting (P3) can increase metabolic energy, and hot water scalding (P4) can reduce production costs and has economic value by analysis results price BEP of Rp. 25,645.35, Product BEP of 21.38 kg, IOFC of Rp. 734,032.90, R/C value of 1.44, and B/C value of 0.44.
Keywords | Economic, Maggot, Metabolic, Processing, Productivity
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