Пољопривредни факултет [Научни радови] / Faculty of Agriculture [Scientific papers]
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- СтавкаThe impact of different methods of drying and preparation method on the basic chemical composition of hay(Academic Press, 2023) JUGOVIC, Milan; ZORANOVIC, Miodrag; IVANISEVIC, Mladen; MALICEVIC, Zoran; ZIVKOVIC, Milovan; JAKISIC, TanjaThe paper presents the results of three different ways of storing the dried mass of hay: bulk, small bales and large roll bales, as well as the impact of three drying methods: natural in the field, artificial drying with cold air and drying with dehumidification (warm air). In the tested meadow in the first swath, the results of chemical analyses showed differences in the method of drying hay. Regarding the tested drying method, the content of dry matter (DM) had significant differences between the storage methods as well as all variants with pre-heated air drying, where the average value of DM was in the interval of 86.18-93.01%. The content of mineral substances for certain methods of preparation and drying ranged from 5.77% to 7.72% on average. The highest content of crude proteins was in all variants of artificial drying and it ranged from 98.6 to 165.7 g/kg DM and had a statistically significant difference. Both methods of artificial post-drying had a significant impact on the cellulose content (33.76% to 28.86%) compared to drying in the traditional way because postponing the mowing time increases the cellulose content. The drying method had a statistically high significant difference on the content of neutral detergent fibres (NDF) and acidic detergent fibres (ADF), while the method of storage had no major impact. Knowledge of changes in the quality of hay during the growing season is of particular importance form the aspect of ruminant nutrition and balanced rations. The amount and quality of obtained hay is significantly affected by the time of mowing, height of mowing, swath, fertilization, floristic composition and weather conditions during drying of the green mass.
- СтавкаOrange seeds as juice solid waste: microwave and oven roasting, composition, bioactive properties, fatty acid profiles and principal component analysis(2023) Özcan, Mehmet Musa; Uslu, Nurhan; Banjanin, TijanaOne of the important waste materials of the citrus juice industry, its seeds are a potentially valuable resource and are also a cause of major environmental problems. Evaluation of the parts of herbal products other than the edible part is one of the current paramount issues. However, for oilseeds to be used effectively and beneficially in various fields, it is considered useful to determine the bioactive properties, phenolic components, fatty acids and mineral contents of seeds and oils as a result of heat treatment. The oil contents of unroasted and roasted-orange seeds were determined between 42.55 (unroasted) and 45.56% (oven), respectively. While total phenol amounts of the orange seeds are found between 115.79 (control) and 133.89 mg GAE/100g (microwave), total flavonoid contents of orange seeds were recorded between 22.02 (control) and 150.83 mg/100g (oven). Also, antioxidant activities of seeds were measured between 3.42 (control) and 3.87 mmol/kg (microwave). The relationship between the antioxidant activity of the seeds and their bioactive components was linear. In general, an increase was observed in the amount of phenolic compounds in microwave and oven-roasted orange seeds compared to the control (except for catechin, rutin and quercetin). Gallic acid and 3,4-dihydroxybenzoic acid contents of orange seeds were identified between 5.33 (control) and 45.92 (oven) to 10.01 (control) and 15.14 mg/100g (oven), respectively. While oleic acid contents of the oils obtained from unroasted and roasted orange seeds are identified between 24.44% (microwave) and 24.81% (oven), linoleic acid results of oils were detected between 39.00% (oven) and 39.23% (microwave). The amount of fatty acids of orange seed oils fluctuated depending on the type of roasting and statistically significant differences were monitored between the amounts of fatty acids (p<0.05). K, Cu, Ni, Zn and B contents of orange seeds roasted in microwave were higher than those roasted in control and oven. In addition, P, K, Na and Ni contents of oven-roasted orange seeds were found to be higher when compared to the control.
- СтавкаFood waste perceptions and reported behaviours during the first wave of the COVID-19 pandemic: Evidence from Bosnia and Herzegovina(SAGE Publications Ltd, 2023) Vaško, Željko; Ostojić, Aleksandar; Ben Hassen, Tarek; Berjan, Siniša; El Bilali, Hamid; Durđić, Igor; Marzban, SoroushAn increasing corpus of data demonstrated the disruptive impacts of the COVID-19 pandemic on food consumption habits, particularly food waste, but the Balkan area is often overlooked. Accordingly, this study investigates the immediate effects of the COVID-19 pandemic on consumer knowledge and reported behaviours linked to food waste in Bosnia and Herzegovina. The research was based on an online survey with 2425 participants using the Google forms platform from 10 April to 10 May 2020. This period coincided with the first wave of the COVID-19 pandemic in Bosnia and Herzegovina. Consumers’ behaviours regarding where and how often they buy food, their attitude towards food labels, food provision and particularly the amounts and values of food waste and how they handle it were investigated. The data were analysed using descriptive statistics methods, and the significance of the association between variables was determined using nonparametric and multivariate statistical tests. The study’s findings revealed that (i) Bosnia has a low rate of household food waste and a favourable attitude towards food waste prevention, (ii) the majority of the respondents are familiar with the most common expiry labels, notably ‘use by’ and ‘best before’ and (iii) consumers adjusted their buying and consumption patterns due to the pandemic. The findings of this research are essential for developing evidence-based policy in Bosnia and Herzegovina during the post-pandemic recovery period since they are unique to that country. Indeed, the crisis’ lessons and insights may be used to help move towards more sustainable consumption habits.
- СтавкаCONSUMER PERCEPTIONS AND MARKET POTENTIAL FOR REINTRODUCTION OF TRADITIONAL WHEAT VARIETIES IN MONTENEGRO(University of Montenegro, 2023) VELIMIROVIĆ, Ana; JOVOVIĆ, Zoran; BERJAN, Siniša; EL BILALI, HamidLocal and organic food purchase is frequently associated with consumer motivation to protect environmental, animal, and human health and support local communities and cultural traditions. Crop genetic resources, particularly traditional varieties, have been significantly eroded by the introduction of modern, high-yielding varieties in the last half of the 20th century. This was particularly relevant for staple crops, which include wheat. Omitting the understanding of why the genetic erosion of agricultural crops occurred, through this study we gave an insight into consumer preferences for traditional products and local wheat varieties. The random survey examined 1178 different profiles and their consuming habits with the aim of assessing their preferences and the possibility of reintroduction of wheat landraces in Montenegro. Public opinion polls confirmed the negative perception on genetically modified organisms (GMOs), pesticides, and intensive production, as 90.2% of the consumers would prefer to have their own production, consider as safer alternative compared to conventional production. It is promising that 94.5% of the respondents would rather buy bread produced from a local wheat variety than from a modern, imported variety, while 88.8% of the respondents would pay a higher price for flour, bread, and other products from local varieties. If engaged in agricultural production, respondents rated production using traditional plant varieties very positively, aiming to produce authentic, local products (78.5%). Such attitudes open the possibility of reintroduction of traditional wheat varieties on the market and encourage policy revision in order to pay more attention to traditional wheat varieties.
- СтавкаNo social distancing from food: How the COVID-19 pandemic shaped student food-related activities in the Western Balkans(SAGE Publications Inc., 2023) Ben Hassen, Tarek; El Bilali, Hamid; Allahyari, Mohammad S.; Berjan, Sinisa; Radosavac, Adriana; Cvijanovic, Drago; Bogevska, Zvezda; Despotovic, Aleksandra; Vaško, ŽeljkoBackground: The COVID-19 pandemic has influenced food preparation and consumption habits, as well as food wastage. The pandemic also affected the lives of university students worldwide; their learning and living environments changed, influencing their eating habits. Aim: The purpose of this study was to evaluate the repercussions of the COVID-19 pandemic on students’ food-related activities in four countries in the Western Balkans: Bosnia and Herzegovina, Serbia, North Macedonia, and Montenegro. Methods: The research draws upon an online survey gathered through the SurveyMonkey platform in four Balkan countries—viz. Bosnia and Herzegovina, Serbia, North Macedonia, and Montenegro—and used a structured questionnaire. The information was collected during the second wave of COVID-19 in October–November 2020. A total of 1658 valid responses were received. Descriptive statistics and nonparametric tests were used to analyze the survey findings. Results: The research results suggest that the pandemic influenced students’ food purchase habits, diets, and food-related behaviors and practices such as food preparation, cooking, and food waste management at the household level. In particular, students have been eating healthier and shopping less frequently during the pandemic. Meanwhile, the pandemic improved their attitude toward food wastage. Conclusion: This study is the first to examine how students in the Balkan region perceive the impact of the COVID-19 pandemic on their eating habits, laying the groundwork for future studies into the disease’s consequences. This and other studies will assist in preparing students and education institutions for future calamities and pandemics. The findings will also help develop evidence-based postpandemic recovery options targeting youth and students in the Western Balkans.