Fruits are an important source of vitamins, antioxidants, and other essential nutrients for human health. Despite recommendations from the World Health Organization, average per capita fruit intake is still below optimal levels in many countries, particularly in Asia and Africa. This review highlights the nutritional benefits of fruits and explores the factors influencing consumption patterns, …

Fruits as a Cornerstone of Human HealthRead More

Proper classification of harvests is crucial to maximize crop yield, ensure high-quality exports, and optimize storage conditions. This study presents the development of a real-time image processing algorithm to detect the maturity stage of scotch bonnet peppers (Capsicum chinense) using Convolutional Neural Networks (CNNs). The algorithm classifies the peppers into three stages: unripe, moderately ripe, …

Maturity Detection of Scotch Bonnet Pepper (Capsicum chinense) using Image ProcessingRead More

Buttermilk is a fermented dairy product that contains probiotics and avocado is a nutrient-rich fruit. The focus of this study was to develop a buttermilk beverage with Avocado pulp to increase consumer acceptability. Different concentrations (T1 = 0%, T2 = 10 %, T3 = 15%, and T4 = 20% w/w) of Avocado pulp were extracted …

Formulation & Shelf Life Evaluation of Avocado (Persea americana) Pulp Incorporated Instant Buttermilk BeverageRead More

Protease inhibitors play a vital role concerning proteases. Serine proteases are responsible for a variety of physiological processes and pathological conditions. Therefore, recently interest in protease inhibitors has increased, especially from natural sources such as plants. This study aimed at the identification of a potential candidate plant, the development of an assay procedure to detect …

Occurrence and partial characterization of serine protease inhibitors in the bark extract of some medicinal plants in Sri LankaRead More

Indian almond (Terminalia catappa) and jackfruit (Artocarpus heterophyllus) are widely grown fruits in Sri Lanka, yet the market lacks value-added products incorporating these. This research aims to address this gap by developing biscuit formulations using Indian almond and jackfruit flour. Six biscuit samples were prepared using varying ratios of Indian almond flour, jackfruit flour, and …

Development of Indian-Almond and Jackfruit Flour-Based Biscuit and Analysis of Proximate, Sensory, and Shelf-LifeRead More