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Chlorella vulgaris is used for food and feed applications due to its nutraceutical, antioxidant and anticancer properties. An airlift photobioreactor comprising transparent draft tube was used for C. vulgaris cultivation. The effect of reactor parameters like hydrodynamics (0.3-1.5 vvm), light intensity (85-400 μmol m-2 s-1), photoperiod (12-24 h) and gas-phase carbon dioxide (CO2) concentration (5-15% v/v) were evaluated on microalgae and associated bacterial growth, biochemical profile; with special emphasis on ω-3, ω-6 fatty acids, and vitamin B12. The optimal growth of C. vulgaris without CO2 supplementation was observed at 1.2 vvm, which was associated with higher algal productivity, chlorophyll, vitamin B12 content, and bacterial load along with 72% of nitrate removal. Osimertinib mouse The higher light intensity (400 μmol m-2 s-1) and photoperiod (240) increased biomass productivity and ω-3 fatty acid content (in lipid) up to 2-3 fold. The elevated levels of gas-phase CO2 concentration (15% v/v) enhanced EPA content up to 7% and biomass productivity up to 171 mg L-1 day-1. However, the increase in CO2 concentration lowered vitamin B12 content (up to 30%) and bacterial load (2-3 log). Also, all the cultivation conditions favoured desirable ω-6/ω-3 ratio(in the range of 1-2). © Association of Food Scientists & Technologists (India) 2019.The influence of storage practices on physicochemical and microbial changes in crude palm oil (CPO) from milling points in Ile-Ife, Nigeria were investigated. Freshly milled CPO samples were collected from four traditional milling points, dispensed in 150 mL portions in sterile bottles and stored under two different conditions (sunlight reflection and in the dark, both at room temperature) for 4 months. Samples were obtained periodically during the storage period for microbiological and physicochemical analysis following established methods. The aerobic mesophilic (2.16 × 106 cfu/mL) and Enteric bacterial (1.6 × 106 cfu/mL) counts of the fresh CPO samples decreased during storage with those exposed to sunlight reflections having very high significant difference (P  less then  0.00) compared to those stored in the dark at P ≤ 0.05. The bacterial isolates were identified as Bacillus pasteurii (29%), Staphylococcus aureus (22%), Enterobacter aerogenes (17%), Micrococcus sp. (12%), Escherichia coli (8%), Pseudomonas aeruginosa (7%) and Serratia marcescens (5%). Of the physicochemical parameters studied, moisture content (MC) reduced significantly from between 2.55 and 5.50% in fresh sample to between 0.1 and 0.5% at the end of storage while the free fatty acids (FFA) increased from between 0.5 and 1.0% to between 2.2 and 3.1% respectively. Storage under the influence of sunlight resulted in significant increase in iodine value of CPO from Mills 1, 2 and 4, indicating oxidative instability of the palm oil. It could be concluded that storage of freshly milled palm oil at room temperature (in the dark or exposure to sunlight) for a period of 4 months resulted in reduced bacterial load, decrease in MC and stable peroxide value and FFA. © Association of Food Scientists & Technologists (India) 2019.The aim of this work was to optimise a soybean/cornstarch extrudate by adjusting a central composite design and to maximise a product with a high protein and resistant starch (RS) content by evaluating the indigestible fractions through in vitro colonic fermentation and production of short-chain fatty acids (SCFAs) with potential health benefits. According to the response surface analysis and RS maximisation results, an optimisation of the independent variables was obtained as follows 32.5% feed moisture, 144 °C extrusion temperature and a proportion of 44% germinated soybean flour and 56% cornstarch. A product with a 2.11% expansion index, 6.25 N hardness, a glycaemic index of 49 and 12% resistant starch was obtained. The optimised extrudate showed a 36% indigestible fraction and high fermentability with respect to that of the lactulose control. Furthermore, the decrease in pH was inversely proportional to the production of SCFAs and the volume of gas generated. Acetic, propionic, and butyric acids were produced at a molar ratio of 622711, while the highest SCFA concentrations were found 48 h after incubation. The RS of the optimised extruder was a viable substrate for in vitro colonic fermentation, suggesting that it is a good food source to produce SCFAs, which could exert an effect on the regulation of lipid and glucose metabolism. © Association of Food Scientists & Technologists (India) 2019.Roasting is an important step in the production of edible argan oils. The effect of argan kernel roasting temperature (ranging from 150 to 200 °C) and time (from 10 to 50 min), on oil yield, contents in total phenolic compounds, α- and γ-tocopherol, and oxidative stability, was researched using response surface methodology. Increases in roasting temperature and time have a significant effect on all the responses. This study showed that the optimum roasting conditions of argan kernel (indirect heat by convection) for the production of edible argan oils were 150 °C and 50 min, which allowed reaching a maximum oil yield of 32.45%. Edible argan oil, obtained under these conditions, had a content of total phenolic compounds of 78.01 mg/kg, α- and γ-tocopherol of 30.28 and 495.03 mg/kg, respectively, and an oxidative stability of 37.58 h. Furthermore, it presented olfactory notes of ‘almond, dried fruits, hazelnut and waffle’, with ‘sweet’ and ‘fruity’ as positive attributes, without any defect. © Association of Food Scientists & Technologists (India) 2019.Fat is a major and important component of biscuits. The effect of substituting hydrogenated fat (HF) with bullet pear fruit pulp (BPFP) on quality characteristic of wheat biscuit was investigated. The pulp was prepared by soaking the fruit in warm water (65 °C) for 30 min, the black coat was scraped out and the pulp used in substituting HF at 0, 25, 50, 75 and 100% levels. Samples were analysed for physicochemical and sensory qualities. The result showed that moisture (5.68-7.0%), proteins (6.91-7.64%), crude fibre (0.47-0.84%) and ash contents (0.80-2.52%) increased (p  0.05) from 100% HF biscuit in all parameters except for taste. Also all the samples were generally accepted by the panellist. © Association of Food Scientists & Technologists (India) 2019.