Extracted lycopene oil of tomato peels waste using green-extraction technique may be used as a convenient alternative to butter in processed cheese manufacturing. The effects of partial substitution of butter by lycopene oil at ratio of 25%, 50%, and 75% were evaluated, in comparison with cheeses produced only with butter. The substitution of butter by lycopene oil increased dry matter, ash, lycopene content, antioxidant activity, meltability and sensorial characteristics of processed cheese. While, the firmness value was decreased with increasing level of incorporated lycopene oil. The present study displays that the substitution of butter by lycopene oil obtained by green-extraction technique of tomato peels waste in processed cheese can be used as a substitute process for decreasing saturated fats in dairy products with keeping other desired characteristics of the product.

Indigenous fermented foods Gundruk (fermented mustard leaves), Sinki (fermented radish taproot), and Maseura (fermented lentils) are mostly sun dried, and thus often deteriorate during the uncontrolled drying process. Herein, cabinet drying was done at 50, 55, and 60°C after fermentation, and the moisture loss was systematically recorded. The data were converted to moisture ratio and fitted to five semi-theoretical drying mathematical models: Modified Henderson and Pabis, Logarithmic, Two-Term, Midilli et al., and Approximate diffusion. All the models were validated using statistical parameters, namely: R2, RMSE, ?2, and SSE. The Midilli et al. model gave excellent fit for all three products, with R2 greater than 0.97. The effective diffusivity values increased with an increase in air temperature for all the samples. The activation energy values were found to be 56.25, 21.63 and 15.08 kJ/ mol while the diffusivity constants were found to be 1268.51, 0.028, and 8.655× 10-3 m2/s for Gundruk, Sinki, and Maseura, respectively.

Herbs are the fresh or mixtures of dried leaves, seeds, grasses, nuts, barks, fruits, flowers, or other botanical elements. The production and uses of herbs are not new to the Worlds and Ethiopia. However, there is no such compiled information about herbal tea and its uses in Ethiopia. Herbs have a long history of both culinary use and health benefits, as well as acting as preservatives. Many herb plants are widely used as cooking to enhancing the flavor of foods including meats, sauces, vegetables, and health benefits by ensuring protection against harmful free radicals which consequently damaging of cellular structures, which contributes to the development of many diseases, have analgesic, anti-inflammatory, anti-bacterial, anti-viral and antiallergic. Drinking herbal teas has the advantage of boosting energy levels and invigorating the body, quenching the body by preventing hydration of the body, it promotes night sleep due to caffeine-free and it also has distinctive sensory qualities due to it contain the volatile fractions of various aroma active compounds. Herbal tea can be prepared by infusion or decoction using water on the whole or reduced to a suitable size and allowing too steep for a defined period. This review gives information on the production and the uses of herbal in the form of teas.

Background: Obesity is one of the most serious problems worldwide. Using anti-obesity medications have gained growing interest among adults as a shortcut for bodyweight management practice. This study aimed to determine the prevalence, knowledge, usage determinants, intake pattern and experienced effects of anti-obesity medications, licensed and unlicensed, among university students in Jordan. Materials and Methods: A cross-sectional study was conducted using a structured web-based questionnaire. Univariate and multivariate logistic regression analyses were used. Results: 418 students with a mean age of 21.5 responded to the questionnaire. The prevalence of anti-obesity medication intake was 11%. The majority (67.2%) had scored poor knowledge regarding these medications. The intake patterns indicated that 78.3% of the consumers were self-administrated without prescription and 76.1% of the consumers used licensed type. Despite being perceived as useful in weight reduction, vomiting, and nausea, were very common adverse events (65.2%). Besides being obese, students with excellent knowledge demonstrated higher odds (OR=24.38 (95%CI: 8.12-73.19) and 10.48 (95%CI: 4.03-27.26), respectively) for medication consumption compared with other, p < 0.0005. Conclusion: Using anti-obesity medications among university students is of concern, particularly due to using unlicensed types and the lack of clinical prescription. With the reported poor knowledge, it becomes crucial to launching awareness campaigns and tailored programs for this age group and the general population.

Barley is a resilient plant, tolerant of a range of conditions, which may have been cultivated since 15 000 BC (Fast & Caldwell, 2000). Cultivated barley, Hordeum vulgare, is mainly grown for animal feed, especially for pigs, for malting and brewing in the manufacture of beer, and distilling in whisky manufacture. A small amount of barley is used for food. Barley is one of the leading grain crops produced in the world with growing worldwide recognized as a source of food and many valuable nutritional components that enrich the human diet. Barley grain is used primarily for malting and livestock feeding, and the straw is also an important feedstuff when more desirable forages are not available.