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Comparative study of “Tuwo” made from maize, sorghum and rice

Sunmonu¹, B.A., Tajudeen¹, Z.O., Adeyanju², O., Oloso³, S.E., Akinsola³, A.O., & Salmon⁴, R.Y.

¹Department of Food Technology, Federal Polytechnic Offa, Kwara state, Nigeria

²Department of Home Economics, Federal University of Education, Ondo, Ondo State, Nigeria

³Department of Home Economics, Federal College of Education (Special), Oyo, Oyo State, Nigeria

⁴Department of Home Economics, Federal College of Education, Abeokuta, Ogun State, Nigeria.

Corresponding author: Akinsola.akinjide1333@fcesoyo.edu.ng

Abstract: Comparative study of tuwo made from maize, sorghum and rice were investigated. The samples were coded as sample TML (Maize tuwo), TSL (sorghum tuwo) and TRS (rice tuwo) and analyzed for nutritional, chemical and sensory attributes such as taste, texture and overall acceptability. Proximate composition shows that moisture content ranged from 11.34 - 15.67 %; protein 9.53 - 11.63 %; fat 2.34 - 2.59 %; fibre 1.53 - 1.65 %; ash 1.27 - 1.42 % and carbohydrate content from 69.43 - 71.57 %. Selected mineral content evaluated shows that calcium content ranged from 7.39 - 8.17 mg/100g; magnesium 4.05 - 4.66 mg/100g; potassium 6.14 - 6.79 mg/100g; manganese 4.57 - 5.01 mg/100; zinc 3.85 - 4.39 mg/100g and iron content from 2.64 - 2.94 mg/100g. Functional properties shows that bulk density ranged from 0.74-0.79 mg/100g; water asorption capacity 2.47 - 2.67 %; oil absorption capacity 2.67 - 2.95 %; emulsion capacity 4.88 - 4.99 %; emulsion stability 39.44 - 38.37 %; foam capacity 33.51 - 36.43 %; foaming stability 14.75 - 15.17 %; swelling capacity 2.84 - 2.89 %; swelling index 1.85 - 1.95 %; dispersibility 73.00 - 76.00 %; gelatinization temperature 64.00 - 70.00 ^oC while its starch content from 69.38 - 76.12 %. Pasting properties shows that peak viscosity ranged from 333.10 - 381.21 RVU; trough 138.01 - 187.21 RVU; breakdown 110.61 - 187.21 RVU; final viscosity 218.21 - 311.21 RVU; setback 143.61 - 172.51 RVU; peak time 5.25 - 5.30 min and pasting temperature from 83.66 - 84.51 ^oC. Sensory attributes mean scores shows that all the samples were acceptable by the panelist however; sample TSL (sorghum sample) was rated highest. The result obtained shows the nutritional and chemical properties of tuwo flour and its sensory acceptability can best be produced from sorghum because of it high nutritional content and overall acceptability by the panelist.

[Sunmonu, B.A., Tajudeen, Z.O., Adeyanju, O., Oloso, S.E., Akinsola, A.O., & Salmon, R.Y. Comparative study of “Tuwo” made from maize, sorghum and rice. Nat Sci 2026,24(7):1-10]. ISSN 1545-0740 (print); ISSN 2375-7167 (online). http://www.sciencepub.net/nature 01. doi:10.7537/marsnsj240726.01

Keywords: Gelatinization temperature; pasting property; minerals content; sensory attributes; starch content; tuwo

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Research on the dynamics of the South Fergana landscapesscientific and theoretical issues

Mirzahmedov Ismoiljon Karimjon ugli¹, Samiev Uchkun Abdullajonovich²

Namangan State University, Department of Geography and Ecology, Docent, PhD, 160107, Namangan, Uzbekistan

Andijan State Pedagogical Institute, Department of Geography, Docent, Andijan, 170100, Uzbekistan

E-mail: ismoil_landsat@mail.ru

Abstract. This study assesses the impact of hydro-climatic factors on the formation, transformation, and dynamics of landscapes in the Southern Fergana region. Particular attention is paid to long-term changes in air temperature, precipitation, humidity, and hydrological conditions, as well as their influence on natural and anthropogenic landscapes. Based on meteorological and hydrological data analysis, the research identifies recent trends in climate warming, changes in precipitation regimes, and increasing variability of water resources. The results indicate that rising temperatures and altered moisture conditions significantly affect soil properties, vegetation cover, and land use systems. These processes contribute to landscape degradation, increased aridity, and changes in ecosystem stability. The findings highlight the necessity of integrated landscape management and adaptive strategies to mitigate the negative impacts of hydro-climatic changes and to ensure sustainable development in the Southern Fergana region.

[Mirzahmedov I.K. at. el. Assessment Of The Impact Of Hydro - Climate Factors On The Landscapes Of Southern Fergana. Nat Sci 2026,24(7):11-20]. ISSN 1545-0740 (print); ISSN 2375-7167 (online). http://www.sciencepub.net/nature 02. doi:10.7537/marsnsj240726.02

Key words: Hydro-climatic factors; landscape dynamics; climate change; Southern Fergana; precipitation; temperature trends; water resources; environmental sustainability

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Fluctuations of climatic indicators of the Fergana valley under conditions of global climate change

Elmurod Alievich Soliev ¹, Muhiddin Kosimov Akramovich ², Ismatulla Akaboyev ³

^1. Ph.D. Sciences, Associate Professor, Department of Geography and environmental protection, Namangan State University, Namangan, 160123, Uzbekistan

elmurodsoliev74@mail.ru

^2. PhD student, Department of Geography and environmental protection, Namangan State University, Namangan, 160123, Uzbekistan

muhiddin89@mail.ru  

^3. Department of Geography and environmental protection, Namangan State University, Namangan, 160123, Uzbekistan

ismatullaakaboev@gmail.com

Abstract: The article examined changes in air temperature over two climatic periods based on data recorded at meteorological stations located in the Fergana Valley. For this purpose, data from 8 meteorological stations conducting observations in various natural and geographical areas of the valley were used. The research also examined changes in air temperature in the base and current climatic periods, and identified differences between them. The trend lines were also transferred to graphs of air temperature changes constructed based on changes in air temperature at the meteorological stations studied, and trend equations were calculated.

[Elmurod Alievich Soliev, Muhiddin Kosimov Akramovich, Ismatulla Akaboyev. Fluctuations of climatic indicators of the Fergana valley under conditions of global climate change. Nat Sci 2026,24(7):21-28]. ISSN 1545-0740 (print); ISSN 2375-7167 (online). http://www.sciencepub.net/nature 03. doi:10.7537/marsnsj240726.03

Keywords: Fergana Valley; climate change; climate change problem; meteorological station; air temperature; temperature change; base climate period; current climate period; trend line

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Cinnamomum tamala (Tejpatta): A powerful natural herbs

Arun Kumar Srivastava¹ and Vinay Kumar Singh²

1- Department of Zoology, M.G.P.G. College, Gorakhpur- 273001, U.P. India

2- Department of Zoology, D.D.U. Gorakhpur University, Gorakhpur - 273009 U. P. India

*Correspondence author:

Dr. Arun Kumar Srivastava

Phone-+91-8957664935 (Mobile)

Email- aksgkp5@gmail.com

ABSTRACT: Cinnamomum tamala is a versatile and valuable perennial species commonly referred to as Tezpat/ Tezapatta. Commercially prepared herbal medications derive from its easy accessibility, therapeutic qualities, and minimal adverse effects. The leaves of the plant serve as a spice and flavor enhancer. It is effective in addressing various ailments and conditions such as colon cancer, diabetes, heart diseases, CNS disorders, and bleeding issues. Additionally, it aids in appetite concerns, oral issues like dryness and bad breath, and rheumatism. Plant leaf oil contains significant bioactive components including Furanogermenone, β-caryophyllene, germacerene d, curcumenol, curzerenone, furanodiene, furanodienone, and has a high concentration of sesqui- terpenoid compounds, among others.  C. tamala is an abundant source of polyphenols and flavonoids, which act as organic antioxidants. C. tamala demonstrates anticancer properties by inducing cell death and preventing tumor expansion. The plant's elements further disrupt pathways that promote cancer, such as blocking angiogenesis and metastasis. C. tamala demonstrates hepatoprotective effects by lowering oxidative stress and inflammation, which are crucial contributors to liver injury. It also exhibits strong anti-inflammatory characteristics by blocking the secretion of pro-inflammatory cytokines such as TNF α, IL-6, and NF-κB.

[Arun Kumar Srivastava and Vinay Kumar Singh. Cinnamomum tamala (Tejpatta): A powerful natural herbs. Nat Sci 2026,24(7):29-38]. ISSN 1545-0740 (print); ISSN 2375-7167 (online). http://www.sciencepub.net/nature 04. doi:10.7537/marsnsj240726.04

Keywords: Anti-hyperglycemic; Apoptosis; Hepatoprotective; Anti-diarrheal; Cardio protective

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