Abstract Oxalate acid is one of the most common antinutrients found in many agricultural materials. Anti-nutritional factors are compounds capable of causing a reduction in the utilisation of nutrients when consumed as foods. Limitations in the use of food and feed occur due to the presence of these endogenous substances. This study investigates the effect of soaking in sodium chloride (NaCl) and boiling treatments on oxalate content in taro grown in North Sumatra. The results showed that all treatments had no significant effect on yield value. The soaking at 5% NaCl and boiling significantly reduced the oxalate acid content in direct relation to the longer soaking period and boiling time, respectively. The study found that boiling treatment for 5 min gave the best result in oxalate acid reduction, with 96.63% remaining at 42.42 mg/100 g compared to the fresh sample (1272.56 mg/100 g). Among all treated samples, only samples boiled for 5 min were considered safe to consume based on their toxicity level, which was below 50 mg/100 g but still not recommended since the value was above 25 mg/100 g. Further treatments need to be considered to lower the amount to below its safe level. All treatments showed no significant difference in colour property, which indicated that the treatments did not affect the sample characteristics, but the total starch content of the soaked sample was significantly reduced due to starch diffusion in water.

Abstract Pili (Canarium ovatum) nut oil from Sabah, Malaysia was extracted using mechanical press extractor. The purpose of this study was to investigate the characteristics of pili nut oil in terms of physicochemical and quality properties. The yellowish oil had about 40% of oil content. The slip melting point and iodine value of the extracted pili nut oil were 19.5 °C and 96.75 g I₂/100 g, respectively. The major fatty acids found in the oil were oleic and palmitic acids. The major triacylglycerols were POO (28.01%) and PPO (20.58%). The extracted oil was found to be of good quality and had low peroxide content (2.56 meq/kg oil) and p-anisidine values (0.14 meq O₂/kg).

Abstract Pereskia bleo (P. bleo), a plant traditionally consumed in parts of China, Malaysia, and Panama, is believed to have a variety of medicinal properties, including anti-cancer, anti-tumour, anti-rheumatic, anti-ulcer, and anti-inflammatory effects. The total phenolic content (TPC) and antioxidant activities of the leaves of P. bleo were determined using three extraction solvents of different polarities: water, methanol and dichloromethane. The effects of drying in a drying oven at 40˚C on the TPC and antioxidant activities were also determined. TPC was measured using the Folin-Ciocalteu reagent, and antioxidant activities were determined using ferric reducing antioxidant power (FRAP) assay and beta-carotene bleaching (BCB) assay. While the aqueous extract exhibited the highest TPC (p<0.05) (34.20 mg GAE/g extract for fresh leaves and 71.24 mg GAE/g extract for dried leaves), the methanolic extract showed the strongest antioxidant activities (p<0.05) for both the FRAP assay (332.17mmol Fe (II)/g extract for fresh leaves and 270.59 mmol Fe (II)/g extract for dried leaves) and the BCB assay (69.86% for fresh leaves and 60.50% for dried leaves). Drying resulted in a lower TPC (p<0.05) for the methanol and dichloromethane extractions (-5.39% and -15.67%, respectively) but an increased TPC (p<0.05) for the water extraction (+52.00%). The FRAP and BCB activities decreased (p<0.05) after drying, with reductions ranging from -12.82% to -34.53% and -13.31% to -65.52%, respectively.

Abstract This study aimed to determine the characteristics of pulp oil from Malaysian avocado (Persea americana) using mechanical press extraction. The quality of extracted crude oil was assessed for basic physicochemical parameters, and triacylglycerol (TAG) and fatty acid compositions. The extracted oil was in a liquid form at room temperature (25 °C), with dark green in colour. The iodine and free fatty acid values of the oil were 79.48 g I₂/100 g oil and 1.66%, respectively. The oil was found to contain POL (21.37%) as the predominant TAG, followed by POO (14.42%), PLL (12.383%), and PPO (9.764%). The oil had high amounts of total unsaturated fatty acids (68.09%), mainly contributed by oleic acid (34.53%), followed by palmitic (30.08%), linoleic (19.12%), and palmitoleic (11.06%) acids.

Abstract Bambangan fruit juice is a popular beverage in Sabah. However, it has certain limitations, including a relatively short shelf life which is around a week to months depending on the heat treatment processes. Producing bambangan fruit juice in powder form offers an alternative solution to preserve the flavor and ensure its availability throughout the year. Spray drying is a common method for producing fruit juice powder, but it often results in a sticky powder when dealing with concentrated fruit juices. To address this issue, maltodextrin is used as a carrier agent during the spray drying process. This study aimed to identify the optimal conditions for producing bambangan juice powder by examining three key spray drying parameters: maltodextrin concentration (0, 5, 10, 15, 20, and 25%), inlet temperature (150, 160, 170, and 180 °C), and flow rate (20, 30, and 40 rpm). The findings revealed that the best parameters were a maltodextrin concentration of 20%, an inlet temperature of 160 °C, and a flow rate of 20 rpm, yielding a powder recovery rate between 57.0% and 58.8%. These results indicate a high powder yield, exceeding 50% across the parameters studied. The bambangan juice powder produced shows significant potential for applications in various industries, including the food and pharmaceutical sectors.

Abstract Vegetables, a key source of dietary fibre in the diet, can influence the glycaemic response of a meal, reduce appetite and increase satiety. We investigated the effects of mixed meals with various portions of vegetables (white rice, chicken breast and green mustard leaves (40 g, 80 g,120 g)) on postprandial blood glucose and perceived appetite and satiety. Glycaemic response of three test meals was measured using established methods (n=11). The test meals were not significantly different (repeated measures ANOVA; p>0.05) in glycaemic response (iAUC) but differed in their Visual Analogue Scale (VAS) ratings for perceived appetite and satiety (Friedman’s test; p<0.05). The findings suggest that meals containing larger portions of vegetables may not substantially reduce postprandial blood glucose levels but may reduce perceived appetite and increase satiety. Further research is required to confirm these findings.

Abstract Potato patties are popular snacks known for their appealing appearance, aroma, taste, and texture. This research evaluates the acceptance of potato patties pre-cooked using different methods. Potato patties were prepared using four different pre-cooking methods: boiling, steaming, baking, and frying. A total of 50 semi trained panellists participated in a sensory evaluation to assess the acceptability of the samples. All samples used the same formulation, with the only variable being the pre-cooking method applied to the potatoes. The results indicated significant differences in the tested attributes, showing that the samples were equally acceptable to the panellists. Sensory analysis revealed substantial differences (𝑝 < 0.05) in appearance, taste, aroma, and overall acceptance. The steaming method received high acceptance from the panel in terms of appearance, taste, aroma, and overall acceptance. Therefore, the findings from this research can help identify the most suitable pre-cooking methods for producing better potato patties, with steaming being a particularly effective method.

Abstract Bee products are the common type of ergogenic aid to enhance exercise performance in athletes. Athletes consume bee products such as bee bread to make sure they have adequate nutrition and maximize their energy storage. To date, research on ergogenic effects of short-term bee bread supplementation on peak torque and average power of the lower limb in male athletes is still limited. Therefore, this study investigates the impact of short-term bee bread supplementation on peak torque and average power in the lower limbs of male athletes. Twelve athletes were selected and recruited in this randomized cross-over study. Subjects consumed either bee product or placebo for 8 weeks prior to the experimental trial. The Isokinetic dynamometer (Multi Joint System 3 Pro: Biodex Medical System, USA) was used to measure subjects’ peak torque and average power of the isokinetic lower limb. Statistical analyses were performed using ANOVA with repeated measures. This present study found that isokinetic right knee extension and flexion of peak torque and average power at 180o.s-1 was significantly higher in post-test compared to pre-test in the bee bread trial (p<0.05). The study discovered that bee bread supplementation had beneficial effects on the lower limb in male athletes.

Abstract This study aims to identify the level of knowledge and practices toward occupational safety among foodservice employees in the city area Kota Kinabalu. A total of 158 respondents participated in the study. Questionnaires were used to collect data. Data were analysed using descriptive statistics and the Spearman correlation test. Respondents demonstrated a moderate to good level of knowledge (58.9%), with the highest scores for knowledge regarding basic knowledge (85.4%) and the lowest scores concerning on type of fire class (12.0%). Respondents achieved moderate-good level of practices (39.2%), with the highest mean score for wearing closed toe shoes (4.43±0.93) and the lowest was the wearing of safety gloves when cutting meat (2.61±1.42). A weak positive correlation (r=0.240, p=0.002) was observed between knowledge and practices, suggesting that workers with higher knowledge levels are marginally more likely to follow good practices. However, knowledge alone does not account for most of the variation in practices. In conclusion, the study shows that good knowledge and practices are important for occupational safety, and knowledge is a contributing factor to good practices. Still, its impact is limited, as indicated by the weak strength of the correlation. This suggests that while improving knowledge through training or education may enhance practices, additional factors such as attitude, motivation, or external conditions may also play significant roles. These findings highlight the need for targeted training to address specific weaknesses and improve workplace safety.

Abstract Examinations often lead to changes in university students' perceived stress levels, eating behaviours, and nutritional status. This study aimed to compare these factors between examination and non-examination weeks among Universiti Malaysia Sabah (UMS) students. A cross-sectional study was conducted from July to December 2023. A total of 85 students (40 males and 45 females) were recruited using a non-probability convenient sampling method. Data were collected at two time points (examination and non- examination weeks) using a self-administered questionnaire that included sociodemographic information, perceived stress and the Dutch Eating Behaviours Questionnaire (DEBQ) to measure dietary patterns. Nutritional status was assessed using anthropometry (height and weight) and dietary assessment (two days of 24-hour diet recall). SPSS version 29.0 was used to analyse the data. Findings from Paired sample T-test showed that no significant difference was observed in the perceived stress score between examination and non-examination weeks (p=0.447). Additionally, body mass index (BMI) (p=0.354), calorie intake (p=0.392), and macronutrient intake (p>0.05) showed no significant differences between examination and non-examination weeks. In terms of eating behaviours, emotional eating (p=0.003) and external eating (p=0.039) were significantly higher during examination weeks compared to non- examination weeks. However, no significant changes were found in restrained eating behaviours (0.177). In conclusion, the study found that examinations increased emotional and external eating scores among university students, despite no significant changes in other variables. This could raise university authorities’ awareness in guiding students to manage their stress to prevent unhealthy eating behaviours that could jeopardize their health during examination period. Hence, the underlying mechanisms connecting examinations and eating habits should be explored to help students adopt healthier behaviours to manage stress.

Abstract Sabah’s fruit and vegetable farmers were saddled with stockpiles of their fresh produce during the movement restriction orders enforced as part of control to contain the spread of infection during the COVID-19 pandemic. This resulted in loss of their livelihood because their produce could not reach consumers beyond their district and the land border closure stopped exports to Sarawak and Brunei. Calls for assistance were placed in local social media groups and word-of-mouth. Universiti Malaysia Sabah researchers, in consultation with the farmer community, responded by transferring knowledge on food product innovations and other technological innovations to the farmers. The Diffusion of Innovation Theory was used to explain the successes and challenges encountered. Cabbage floss and tomato sauce innovations that had reached different levels of market are used as examples.

Abstract Stingless bee honey (SBH) is one of the high value products that have been marketed worldwide. Honey contains unique and distinct compounds of variable nutritional and biological importance. As a natural product harvested from stingless bees, it is rich in bioactive compounds, antioxidants, sugars, amino acids, minerals and vitamins. This review discusses the physicochemical characteristics, nutritional composition, bioactive compounds and functional properties of SBH which contribute to human health. Prospects of SBH are discussed in association to its sustainability and feasibility as a functional food to meet the demands of consumer. It is important that SBH is developed into a sustainable product, providing additional income opportunities for local farmers while ensuring consumer safety and product quality.

Abstract In vitro cell culture models are crucial tools in drug discovery for understanding pathophysiology and cellular physiology. Traditionally, two-dimensional (2D) cultures have significantly advanced cell-based research. However, their translational potential is limited by their inability to replicate the natural cellular environment. The emergence of three-dimensional (3D) culture models offers more physiological relevance platforms to mimic a natural tissue architecture. Scaffold-based techniques that utilize extracellular matrix (ECM) components have become increasingly prominent, with collagen emerging as a leading candidate due to its structural and biological properties. Collagen, the key player of structural protein in connective tissue, may act as biomimetic scaffolds that facilitate cell aggregation, proliferation, and migration. This mini-review explores the unique features of collagen as a hydrogel scaffold, including its biocompatibility, natural abundance, and the capacity to replicate tissue-specific architectures.