Datura stramonium L. broadly performed in plant virology study has a significant seed germination difficulty due to its seed dormancy. This study was evaluated to find a simple seedling germination method intended for D. stramonium seeds as a traditional healthy detector plant. A factorial experiment organized as completely randomized design (CRD) in triplicate, determining results regarding seedling scarification, gibberellins (GA3) along with potassium nitrate (KNO3) at different concentrations from 0 to 2000 ppm. The particular germination rate along with radicle and plumule length scarified seed had been significantly affected using concentrations of GA3 as well as KNO3. After five days of treatment, radicle and plumule length and the percentage of germination were recorded, uncovering the real key function involving mechanical seed scarification method as being a requirement for germination of D. stramonium. The highest germination rate occurred at a concentration of 100 ppm GA3 and 500 ppm for KNO3 (63%). پرونده مقاله

This study was attempted to determine the impact of different percentage of tofu on nutritional values and physicochemical properties of sausages development as a non-meat ingredient. The sausages were prepared by adding 25%, 50% and 75% of tofu. The nutritional analysis and physicochemical properties of non-sausages produced were then examined. The percent finding suggested that the 75% added tofu formulation of chicken sausage recorded the highest moisture (61.11%) and ash content. Nevertheless, 25% formulation recorded the lowest fat content (11.28%) among other formulations. The result of protein content displayed that the decrement of the protein content with the increment of tofu levels. The calorific value of the sausages did not show any linear pattern with an increase of tofu levels. Based on the result of the sensory evaluation score, 25% added tofu formulation maintain a higher score on the colour, texture, juiciness, flavour, and overall acceptance attributes as compared to the other formulations. In conclusion, the formulation of sausages with different level of tofu was shown to affect the nutritional composition (proximate value and calorific value) and physicochemical properties (cooking yield, moisture retention and fat retention). پرونده مقاله