introduction: black pepper (piper nigrum l.) is one of the medicinal plants being used to prevent and manage stroke in persian medicine. current findings support its anti-inflammatory, radical scavenging and neuroprotective characteristics. in this study, we aimed to evaluate role of black pepper on functional and histopathological outcomes of stroke in an animal model of mcao. materials and me...

the aim of this study was to determine the optimum mixture ratios for composting separated cattle manure and pepper plant residues. five 127 liter laboratory-scale bioreactor were used to investigate of separated dairy manure addition on the composting process of greenhouse pepper plant residues. cattle manure is considerably rich in nitrogen. however, composting with cattle manure alone is not...

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, i...

The field experiment was carried out on chilli legume vegetables intercropping system using five treatments at the Agronomy Research Field of Bangladesh Agricultural Institute, Gazipur during rabi season, 2019-2020 and 2020-2021. study conducted to find suitable intercrop combination for higher productivity economic return. were viz., T1= Sole (60 cm × 50 cm), T2 = Chilli (100%) + one row bush ...

Berbere, the hot pepper spice, is a central ingredient in Ethiopian cuisine. This study aimed to deepen understanding of agricultural and postharvest handling practices incidence aflatoxins ochratoxins at different stages domestic berbere (Capsicum frutescens) value chain Amhara region Northern Ethiopia. The main actors Ethiopia are farmers, assemblers, wholesalers, retailers, industrial proces...

The pork was pasteurised in jars 4 formulations: control (C), with the addition of chilli peppers (CHP), sodium ascorbate (SA), and butylated hydroxytoluene (BHT), stored at 5 °C for 50 days. Although did not slow down lipid oxidation pork, this product had lower lightness higher redness yellowness than other products. It also characterised by lowest hardness chewiness values. Sensory evaluati...