Ulam refers to a group of traditional Malaysian plants commonly consumed as a part of a meal, either in the raw form or after a short blanching process. Many types of ulam are thought to possess blood glucose-lowering properties, but relatively little is known on the effectiveness of ulam in modulating blood glucose levels in humans. This review aims to systematically evaluate the effectiveness...

Comparison of different methods of producing bambara (Voandzeia subterranean L. Thou) flours for preparation of ‘moin-moin’ Bambara nut was subjected to different treatments prior to mechanical dry dehulling and milling into flours. Physicochemical properties of the flours and sensory attributes of moin-moin prepared from the flours were compared with that of moin-moin from fresh pastes from co...

Rapid color changes of amphibians are mediated by three types of dermal chromatophores, xanthophores, iridophores, and melanophores, which comprise a morphologically and physiologically distinct structure, the dermal chromatophore unit. Xanthophores, the outermost element, are located immediately below the basal lamella. Iridophores, containing light-reflecting organelles, are found just beneat...

A study was conducted to assess the impact of different blanching methods and time on quality dried pear slices. Pears are only available seasonally, making production high-quality slices a valuable commodity. The pears were prepared sliced before being blanched using three methods: traditional with hot water, steam, microwave for varying lengths time. After blanching, cooled then placed filter...