{"title":"Assessment of Black Cumin (Nigella sativa L.) Production and Productivity Influencing Factors in North and Northeastern Ethiopia","authors":"Solomon Kassaye Ejigu, Ermias Lulekal Molla, Wosene Gebreselassie Abtew","doi":"10.1155/jfq/6615903","DOIUrl":"https://doi.org/10.1155/jfq/6615903","url":null,"abstract":"<p>The aim of this study was to evaluate North and Northeastern Amhara’s output of black cumin and the factors that affect its productivity. The survey was carried out in six districts and three zones in North and Northeastern Ethiopia between January and April 2024. Data were gathered through semistructured interviews, focus groups, and field observations. Using a stratified random sample technique, 199 black cumin farmers from 12 kebeles were chosen. Primary and secondary sources were used to collect the data. According to the survey results, the respondents’ average age was 41 years, their landholding size was 0.32 ha, they had 22 years of producing experience, and their maturity time was 126 days. Male respondents made up 69% and female respondents made up 31%, with an average training participation rate of 1.95. Furthermore, 23% of people were illiterate and 77% of people were literate. Approximately 62% and 44% of black cumin crops were rotated and interplanted with other crops, respectively. The topography variable results showed that 54% of respondents planted black cumin in undulating farmland, while 46% planted it in a plain. Additionally, 36% of respondents’ farmed black cumin using improved varieties, 42% of respondents’ black cumin farms were impacted by pests, and 79% and 21% of respondents sold black cumin seed at high and low prices, respectively. Multiple linear regression analysis showed that black cumin productivity is significantly and favorably impacted by family size, crop rotation, variety type, product market price, and training variables, while household head age had a significant negative impact. According to the results, authorities should prioritize encouraging farmers to use better crop varieties, crop rotation, enhanced markets, and farmer training initiatives.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6615903","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147682996","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Multidimensional Fingerprinting Strategy for the Quality Evaluation of Sporoderm-Broken Ganoderma lucidum Spores","authors":"Wenwei Li, Yao Xie, Zijia Lu, Qianyi Huang, Wenyi Kang, Axin Liang","doi":"10.1155/jfq/4488279","DOIUrl":"https://doi.org/10.1155/jfq/4488279","url":null,"abstract":"<p>It remains challenging to improve the quality standard system of Traditional Chinese Medicine (TCM) for TCM development. Currently, it is urgently needed to develop an integrated, effective, and scientific approach to improve the efficacy, safety, and quality consistency of sporoderm-broken spores of <i>Ganoderma lucidum</i> (SSGL). In this study, high-performance liquid chromatography (HPLC) was applied in combination with electrochemical (EC) technologies for constructing a multidimensional fingerprint (FP) to comprehensively assess SSGL samples. First, an EC FP (EC-FP) was constructed with the B-Z oscillation system; thereafter, eight representative parameters of this system were obtained and compared across the 15 samples. Furthermore, an HPLC FP (HPLC-FP) was also built for further analyzing the representative parameters. Subsequently, the systematically quantified FP method (SQFM), principal component analysis (PCA), hierarchical clustering analysis (HCA), and orthogonal partial least squares method−discriminant analysis (OPLS-DA) were employed for classifying distinct samples and comparing the results between HPLC-FP and EC-FP. The two approaches complemented one another and successfully distinguished samples from various sources. In conclusion, bivariate correlation analysis (BCA) was employed to examine the relationships between FP and efficacy for both HPLC-FP and EC-FP. A linear correlation (<i>r</i> ≥ 0.800) between peak top potential (Epet) and HPLC peak area suggested that Epet might be used to predict chemical content. This novel method innovates detection dimensions, transcends single-mode detection for trace bioactive components in complex matrices, and expands EC detection’s frontier in separation science. In the present work, HPLC-FP and EC-FP contribute to detecting the SSGL quality, which offers a new way for improving the SSGL quality standard and studying its quality standard method.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/4488279","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147615359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The Nutritional Composition, Textural and Sensory Properties of Pig Blood Sausages Formulated With Edible Meat By-Products and Cereal Fillers","authors":"Yvonne Tsiane, Bhekisisa Dlamini, Prudence Seema, Liesl Morey, Ennet Moholisa","doi":"10.1155/jfq/9942971","DOIUrl":"https://doi.org/10.1155/jfq/9942971","url":null,"abstract":"<p>Blood sausages are made from edible by-products of the slaughterhouse and other ingredients. Ingredients in the formulation influence the quality of the final product; therefore, this study aimed to determine the nutritional, textural and sensory characteristics of pig blood sausages prepared with distinct meat and cereal fillers to ascertain a trade-off between technological benefits with nutritional quality and consumer satisfaction. Four versions of pig blood sausages were developed, each with varying amounts of meat and cereal fillers. The addition of fillers resulted in a significant decrease in protein, fat, ash contents and certain amino acids (leucine, phenylalanine, aspartic acid and serine) while increasing the moisture and carbohydrate content. The fatty acid profile was dominated by oleic acid. The sodium content of the sausages significantly decreased when the fillers were added. Iron was the highest trace mineral found in the sausages and was not affected by the addition of filler ingredients. The meat filler increased the meaty aroma, hardness and chewiness of the sausages, while cereal fillers decreased these parameters. Both the cereal and meat fillers reduced the salty and peppery flavours and the slippery texture of the sausages. The study indicates that sausages without filler ingredients offer a superior nutritional quality by providing higher essential nutrients. Sausages made with higher cereal content could be a more favourable option regarding texture and flavour compared to sausages formulated with meat fillers only. These findings highlight a trade-off; fillers can improve texture and certain sensory attributes, but they dilute essential nutrients and alter the traditional flavour balance of blood sausage.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/9942971","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147566727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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