By using a three-choice preference test I tested food preferences in eight meerkats (Sutricata suricatta) for nine different food items. The meerkats were presented with all possible combinations of 9 food items, in total 84 combinations. The meerkats displayed the following rank order of food preference: cricket > zophoba lava > egg white > banana = tomato > orange > apple > cucumber > carrot. A correlation test between the food preference and nutritional content showed that the preference is significantly correlated with protein content. There is also a significant correlation between ash content and the food preference. There were no correlations with water, fat or vitamins and minerals. This suggests that, as in the wild, the captive meerkats at Kolmården wild life park seek food with high protein content. Ash has a high significant correlation with protein, which may explain the correlation between ash and the food preference. A comparison between the individual’s food preferences showed that the oldest individuals had the highest number of correlations with their food preferences to other individual’s food preference. This suggests an observational learning capability from older to younger individuals, which has also been reported in wild meerkat

Title: A research of consumer attitudes to fruit snacks : A study of Thai consumers‟ attitudes toward vacuum fried crispy fruits Problem : How should Thai snack companies create their appropriate marketing planning of vacuum fried crispy fruits for satisfying Thai target consumer? Purpose: To investigate the Thai consumers‟ attitudes towards the vacuum fried crispy fruits that will be beneficial in creating the appropriate marketing planning as well as to recommend the potential marketing mix of this product to Thai snack companies Method: The research technique used in this study is mainly based on the quantitative method. By mailing the 400 surveys to the Thai respondents in Bangkok, the data will be collected and evaluated by using the statistic software program as well as using the secondary data to be a supportive source in this research. Moreover, there are marketing theories used in analyzing the data in this research in order to be more academic and reliable. Conclusion: The most influence attitude factor that motivates the Thai consumers to purchase this product is the sales promotion, in particular the samples promotion. While their attitudes to the terms of nutritional content and product quality are positive that can influence them to make a decision to purchase this product easier. Keywords: Snack fruits, Product Development, Consumer Behavior, Product Quality and Nutritional Content

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Syftet med rapporten är att sammanställa samt jämföra olika ätbara makroalgarter från det Rhodophyta, Phaeophyta och Chlorophyta divisionerna utifrån dess näringsinnehåll. Detta för att analysera algernas utvecklade potential som livsmedel och som substitut till animaliska proteinkällor. För att uppnå syftet kommer algarternas näringsinnehåll att sammanställas utifrån protein-, kolhydrat- och fettinnehåll genom datainsamling av tidigare forskning. Rapporten utgörs av en litteraturstudie där insamling av data sker via databasen Google Scholar och enbart originalartiklar väljs ut. Algernas näringsvärde jämförs sedan med värden för sju referensprodukter som används som proteinkällor på livsmedelsmarknaden idag. Rapporten visar att alger hos divisionen Rhodophyta har det högsta proteininnehållet, men att även alger hos övriga divisioner innehåller mer protein än ett flertal av referensprodukterna. De granskade algarterna har generellt sett goda förutsättningar att substituera många av referenslivsmedlen och därmed den näringsinnehållsmässiga potentialen för utvecklad användning inom livsmedelsindustrin. / The aim of the report is to compile and compare different edible macroalgaes from the Rhodophyta, Phaeophyta and Chlorophyta divisions by their nutritional content. This in order to analyze if the algaes have potential for expanded use on the food market and as a substitute for animal protein sources. To achieve the aim, the nutritional content of the algaes will be compiled on the basis of protein, carbohydrate and fat content through a data collection of previous research. This bachelor thesis is a study of literature, where only journal articles and scientific reports are used. The algaes nutritional values are then compared to values for seven reference products, that are used as protein sources on the food market today. The report shows that the algal species from the Rhodophyta division have the highest protein content, and that algae from the other divisions show protein contents higher than most of the reference values. The reviewed algaes generally have good qualifications to substitute many of the reference products and therefore, as regards the nutritional content, big potential for expanded use within the food industry.

Cowpea (Vigna unguiculata) and moringa (Moringa oleifera) are nutritious and medicinal vegetables, but could also harbor harmful microbial contaminants. The main aim of the project was to determine the effect of each processing techniques on the microbiology, proximate nutrients and shelf life of these vegetables to produce nutritious, tasty, safe and long lasting vegetable products. The processing techniques used were: washing, blanching, and drying. Leaf samples were collected at each stage of processing and were analysed for total viable count, coliform count, yeast and mould count and nutritional content. Microbial plate analysis showed the presence, particularly on cowpea leaves, of yeasts and bacteria such as Pseudomonas, Klebsiella, Staphylococci, Streptococci, and enterobacter including enteropathogens such as Salmonella spp., Shigella dysenteriae and E coli. The presence of E.coli on the leaves was also confirmed using polymerase chain reaction-amplified ribosomal DNA analysis. The most effective processing technique which reduced microbial load to below SABS standards while retaining nutritional quality was the washing of the leaves twice with tap water followed by steam tunnel blanching at 94oC for 12 minutes. Oven drying the leaves at 60oC gave satisfactory and extended shelf life results. Proximate analysis comparison of the two leaf types showed that on average moringa leaves contained more ash (2.37 vs 1.1 g), protein (6,9 vs 3,6 g), fat (0,41 vs 0.2 g) and energy (305,1 vs 70KJ) but less dietary fibre (0,9 vs 7,5 g) than cowpea leaves. No significant differences were noted in these values following washing and steam blanching. These results indicate that washing of these leaves is effective as to reducing microbial load and maintaining proximate values in the short term (up to 4 days) but that oven drying is effective for longer-term storage. / Life and Consumer Sciences / M. Sc. (Life Sciences)

Cowpea (Vigna unguiculata) and moringa (Moringa oleifera) are nutritious and medicinal vegetables, but could also harbor harmful microbial contaminants. The main aim of the project was to determine the effect of each processing techniques on the microbiology, proximate nutrients and shelf life of these vegetables to produce nutritious, tasty, safe and long lasting vegetable products. The processing techniques used were: washing, blanching, and drying. Leaf samples were collected at each stage of processing and were analysed for total viable count, coliform count, yeast and mould count and nutritional content. Microbial plate analysis showed the presence, particularly on cowpea leaves, of yeasts and bacteria such as Pseudomonas, Klebsiella, Staphylococci, Streptococci, and enterobacter including enteropathogens such as Salmonella spp., Shigella dysenteriae and E coli. The presence of E.coli on the leaves was also confirmed using polymerase chain reaction-amplified ribosomal DNA analysis. The most effective processing technique which reduced microbial load to below SABS standards while retaining nutritional quality was the washing of the leaves twice with tap water followed by steam tunnel blanching at 94oC for 12 minutes. Oven drying the leaves at 60oC gave satisfactory and extended shelf life results. Proximate analysis comparison of the two leaf types showed that on average moringa leaves contained more ash (2.37 vs 1.1 g), protein (6,9 vs 3,6 g), fat (0,41 vs 0.2 g) and energy (305,1 vs 70KJ) but less dietary fibre (0,9 vs 7,5 g) than cowpea leaves. No significant differences were noted in these values following washing and steam blanching. These results indicate that washing of these leaves is effective as to reducing microbial load and maintaining proximate values in the short term (up to 4 days) but that oven drying is effective for longer-term storage. / Life and Consumer Sciences / M. Sc. (Life Sciences)