Science Publishing Group: International Journal of Nutrition and Food Sciences: Table of Contents
<i> International Journal of Nutrition and Food Sciences (IJNFS), </i> a broad-based journal was founded on two key tenets: To publish the most exciting researches with respect to the subjects of Nutrition and Food Sciences. Secondly, to provide a rapid turn-around time possible for reviewing and publishing and to disseminate the articles freely for research, teaching and reference purposes. IJNFS welcomes review articles, original research papers and short communications by individual researchers and research groups.
http://www.sciencepublishinggroup.com/j/ijnfs Science Publishing Group: International Journal of Nutrition and Food Sciences: Table of Contents
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International Journal of Nutrition and Food Sciences
International Journal of Nutrition and Food Sciences
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Selection of Lactic Acid Bacteria Producing Antimicrobial Strain Such the Genus Lactococcus Isolated from Algerian Raw Goat's Milk
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20120101.13
Lactic acid bacteria are known for their ability to produce inhibitory substances against unwanted germs involved in food poisoning such as Listeria innocua. Species of lactic acid bacteria can inhibit harmful germs subject of this work. techniques confrontation on solid medium and the effect of the substance on the growth of Listeria innocua were performed. The experience was conducted bacterial antagonism in the solid medium by the method of double layer and method of wells, the whole experience was packaged in a buffered medium in order to eliminate the effect of acidity . 7 strains that isolates gave an antagonistic action against Listeria innocua. The strain of Lactococcus lactis (8b), isolated from raw goat's milk showed an anti-listeria in vitro and was selected because of its ability to inhibit as Staphylococcus aureus. With a diameter of 15mm, the action of proteolytic enzymes, trypsin, chymotrypsin is shown that the substance was protein in nature, the kinetics of growth in milk medium showed that the number of St. aureus after 24 h of incubation was reduced to 7.68 log cfu in mixed culture with strain 8b which was comparable to the control of 9.14 log cfu, which signifies that the survival rate was 3.4%, the phenotypic (biochemical and physiological) and molecular-based ADNr16Ss showed that the strain is Enterococcus faecium, duran, hirae. The sequencing results showed that Leuconostoc mesenteroides and Enterococcus faecium have summers dominant anti-Listeria species in milk samples from Algerian goat. Isolates had the potential of multiple bacteriocin production and do not have some important virulence. Importance and impact of the study: The Enterococci in milk in this region of western Algeria could be partly responsible for the safety of cheese and could be useful for the production of anti-Listeria cultures protection. The purpose of the study: Our study's main objective is the selection ,and study phenotypic and molecular lactic acid bacteria from Lactococcus genus possessing biotech traits such as the production of new inhibitory substance and the study of the interaction of Listeria innocua screw opinion and St. aureus that both methods were used, a traditional approach based on morphological and biochemical studies of different cultural characteristics and a method of direct molecular amplification of bacterial DNA using PCR / RAPD colony on having targeted DNA fragment 16S lactic acid bacteria using the two primers universal: 20F (5'AGAGTTTGATCATGGCTCAG-3 '). 1500R (5'-GGTTACCTTGTTACGACTT-3 ') and two specific primers OPA-3 (5'-AGTCAGCCAC - 3') and OPH 3 (5'-AGACGTCCAC-3 ') (Bioprobe, France).
Lactic acid bacteria are known for their ability to produce inhibitory substances against unwanted germs involved in food poisoning such as Listeria innocua. Species of lactic acid bacteria can inhibit harmful germs subject of this work. techniques confrontation on solid medium and the effect of the substance on the growth of Listeria innocua were performed. The experience was conducted bacterial antagonism in the solid medium by the method of double layer and method of wells, the whole experience was packaged in a buffered medium in order to eliminate the effect of acidity . 7 strains that isolates gave an antagonistic action against Listeria innocua. The strain of Lactococcus lactis (8b), isolated from raw goat's milk showed an anti-listeria in vitro and was selected because of its ability to inhibit as Staphylococcus aureus. With a diameter of 15mm, the action of proteolytic enzymes, trypsin, chymotrypsin is shown that the substance was protein in nature, the kinetics of growth in milk medium showed that the number of St. aureus after 24 h of incubation was reduced to 7.68 log cfu in mixed culture with strain 8b which was comparable to the control of 9.14 log cfu, which signifies that the survival rate was 3.4%, the phenotypic (biochemical and physiological) and molecular-based ADNr16Ss showed that the strain is Enterococcus faecium, duran, hirae. The sequencing results showed that Leuconostoc mesenteroides and Enterococcus faecium have summers dominant anti-Listeria species in milk samples from Algerian goat. Isolates had the potential of multiple bacteriocin production and do not have some important virulence. Importance and impact of the study: The Enterococci in milk in this region of western Algeria could be partly responsible for the safety of cheese and could be useful for the production of anti-Listeria cultures protection. The purpose of the study: Our study's main objective is the selection ,and study phenotypic and molecular lactic acid bacteria from Lactococcus genus possessing biotech traits such as the production of new inhibitory substance and the study of the interaction of Listeria innocua screw opinion and St. aureus that both methods were used, a traditional approach based on morphological and biochemical studies of different cultural characteristics and a method of direct molecular amplification of bacterial DNA using PCR / RAPD colony on having targeted DNA fragment 16S lactic acid bacteria using the two primers universal: 20F (5'AGAGTTTGATCATGGCTCAG-3 '). 1500R (5'-GGTTACCTTGTTACGACTT-3 ') and two specific primers OPA-3 (5'-AGTCAGCCAC - 3') and OPH 3 (5'-AGACGTCCAC-3 ') (Bioprobe, France).
Selection of Lactic Acid Bacteria Producing Antimicrobial Strain Such the Genus Lactococcus Isolated from Algerian Raw Goat's Milk
doi:10.11648/j.ijnfs.20120101.13
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Benhamouche N.
Talhi M.
Kihal M.
Selection of Lactic Acid Bacteria Producing Antimicrobial Strain Such the Genus Lactococcus Isolated from Algerian Raw Goat's Milk
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© Science Publishing Group
Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20120101.11
The evolution of aroma-active compounds during the maturation of lizardfish meat and soybean miso was quantified and characterized using the purge-and-trap method for volatile isolation. The results revealed that miso prepared from lizardfish meat and soybeans is the result of alcoholic fermentation rather than acid fermentation. The miso prepared from soybeans matured earlier (60–90 days) than that prepared from lizardfish meat (135 days). The constancy in the volatile lipid-oxidation products, including certain aldehydes and ketones, indicated the oxidative stability of both miso products throughout the fermentation period. The present findings indicated several compounds responsible for miso aroma, including 2-methylpropanal, 3-methylbutanal, 3-methyl-1-butanol, ethyl isobutyrate, 2-methylethyl butanoate, 3-methylethyl buta-noate, ethyl decanoate, 2,3-butanedione, dimethyl trisulfide, methional, and 2-methyl butanoic acid. The formation of aldehyde can be attributed to the decomposition of hydroperoxides and peroxyl radicals, which are supposed to be initial products of oxidized fat. The volatile ketones were most likely the products of lipid and/or amino acid degradation also could possibly be produced from secondary degradation reactions involving diverse substances from the lipid during fermentation and/or may be derived from the Maillard reaction. Formation of the major volatiles in miso products were suggested as a combined effect of fungal metabolism of amino acids, sugars, and lipids, as well as the Maillard reaction during the fer-mentation period. The major difference between miso prepared from lizardfish meat and that from soybeans was the relative abundance of those odor-active compounds that finally characterize the products. Substrate specificmetabolic capacity of A. oryzae and the Maillard reaction were presumed to determine the flavor profile of the end product of miso.
The evolution of aroma-active compounds during the maturation of lizardfish meat and soybean miso was quantified and characterized using the purge-and-trap method for volatile isolation. The results revealed that miso prepared from lizardfish meat and soybeans is the result of alcoholic fermentation rather than acid fermentation. The miso prepared from soybeans matured earlier (60–90 days) than that prepared from lizardfish meat (135 days). The constancy in the volatile lipid-oxidation products, including certain aldehydes and ketones, indicated the oxidative stability of both miso products throughout the fermentation period. The present findings indicated several compounds responsible for miso aroma, including 2-methylpropanal, 3-methylbutanal, 3-methyl-1-butanol, ethyl isobutyrate, 2-methylethyl butanoate, 3-methylethyl buta-noate, ethyl decanoate, 2,3-butanedione, dimethyl trisulfide, methional, and 2-methyl butanoic acid. The formation of aldehyde can be attributed to the decomposition of hydroperoxides and peroxyl radicals, which are supposed to be initial products of oxidized fat. The volatile ketones were most likely the products of lipid and/or amino acid degradation also could possibly be produced from secondary degradation reactions involving diverse substances from the lipid during fermentation and/or may be derived from the Maillard reaction. Formation of the major volatiles in miso products were suggested as a combined effect of fungal metabolism of amino acids, sugars, and lipids, as well as the Maillard reaction during the fer-mentation period. The major difference between miso prepared from lizardfish meat and that from soybeans was the relative abundance of those odor-active compounds that finally characterize the products. Substrate specificmetabolic capacity of A. oryzae and the Maillard reaction were presumed to determine the flavor profile of the end product of miso.
Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis
doi:10.11648/j.ijnfs.20120101.11
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Anupam Giri
Toshiaki Ohshima
Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis
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© Science Publishing Group
Bioactive Properties of Japanese Fermented Fish Paste, Fish Miso, Using Koji Inoculated With Aspergillusoryzae
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20120101.12
This research was evaluated the antioxidant activity of fish miso, a newly developed fermented fish paste prepared from horse mackerel meat and the fermentation of traditional Japanese koji inoculated with Aspergillusoryzae. The antioxidant activities in different in vitro models, including DPPH, hydroxyl, nitric oxide and carbon-centered radical-scavenging activity (RSA), and reducing power ability (RPA), were investigated during the fermentation period along with 2 different storage conditions. The antioxidant activity of matured fish miso was also evaluated using a linoleic acid oxidation model system by monitoring hydrogen peroxide formation and oxygen absorption. The RSA against all the types of radicals measured by electron spin resonance showed an increase over prolonged fermentation periods and during storage at high temperatures. However, the RPA showed a rapid increase during the early stages of fermentation. The SDS-PAGE profile of fish miso peptides during the early stages of fermentation indicated the occurrence of hydrolysis, suggesting the involvement of low-molecular-weight peptides in the RSA and reducing power of fish miso. Partial purification of these peptides by using an online-HPLC-DPPH flow injection analysis system and further characterization by thin layer chromatography and molecular weight distribution clearly indicated that low-molecular-weight peptides (<500 Da) were potent antioxidants. These data suggest that the antioxidant activity of fish miso could be substantially improved by fermenting Aspergillus (koji) mold. This approach provides a novel strategy to enhance the value of trash fish, such as horse mackerel.
This research was evaluated the antioxidant activity of fish miso, a newly developed fermented fish paste prepared from horse mackerel meat and the fermentation of traditional Japanese koji inoculated with Aspergillusoryzae. The antioxidant activities in different in vitro models, including DPPH, hydroxyl, nitric oxide and carbon-centered radical-scavenging activity (RSA), and reducing power ability (RPA), were investigated during the fermentation period along with 2 different storage conditions. The antioxidant activity of matured fish miso was also evaluated using a linoleic acid oxidation model system by monitoring hydrogen peroxide formation and oxygen absorption. The RSA against all the types of radicals measured by electron spin resonance showed an increase over prolonged fermentation periods and during storage at high temperatures. However, the RPA showed a rapid increase during the early stages of fermentation. The SDS-PAGE profile of fish miso peptides during the early stages of fermentation indicated the occurrence of hydrolysis, suggesting the involvement of low-molecular-weight peptides in the RSA and reducing power of fish miso. Partial purification of these peptides by using an online-HPLC-DPPH flow injection analysis system and further characterization by thin layer chromatography and molecular weight distribution clearly indicated that low-molecular-weight peptides (<500 Da) were potent antioxidants. These data suggest that the antioxidant activity of fish miso could be substantially improved by fermenting Aspergillus (koji) mold. This approach provides a novel strategy to enhance the value of trash fish, such as horse mackerel.
Bioactive Properties of Japanese Fermented Fish Paste, Fish Miso, Using Koji Inoculated With Aspergillusoryzae
doi:10.11648/j.ijnfs.20120101.12
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Anupam Giri
Midori Nasu
Toshiaki Ohshima
Bioactive Properties of Japanese Fermented Fish Paste, Fish Miso, Using Koji Inoculated With Aspergillusoryzae
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© Science Publishing Group
An Optimized Method for Profiling Glucosinolate Content in Brassica Enabling Plant Line Selection and Quantitative Trait Locus Mapping
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A reproducible and robust enzymatic desulfation reaction utilizing Sulfatase enzyme from Helix pomatia type H1, was developed and used in conjunction with an optimized HPLC-UV/ESI-MS/MS method developed in this study, for complete separation and identification of desulfated glucosinolates, extracted from 89 AGDH mapping population derived from a cross between rapid cycling Brassica oleracea lines; A12DH and GD33DH with high resolution for quantification measurements were used. In addition, we have demonstrated the first use of two internal standards during the preparation of the plant material for analysis, which significantly improved the reproducibility of the quantitative measurements. The quantitative data were then used for the identification of significant Quantitative Trait Loci (QTL) for individual glucosi-nolates and for key points in their biosynthesis, revealed for the presence of major gene effect near the top of B. oleracea linkage group 9 (LG9), associated with aliphatic glucosinolate synthesis. Moreover, a number of novel QTLs were also identified, which control the synthesis of glucosinolates.
A reproducible and robust enzymatic desulfation reaction utilizing Sulfatase enzyme from Helix pomatia type H1, was developed and used in conjunction with an optimized HPLC-UV/ESI-MS/MS method developed in this study, for complete separation and identification of desulfated glucosinolates, extracted from 89 AGDH mapping population derived from a cross between rapid cycling Brassica oleracea lines; A12DH and GD33DH with high resolution for quantification measurements were used. In addition, we have demonstrated the first use of two internal standards during the preparation of the plant material for analysis, which significantly improved the reproducibility of the quantitative measurements. The quantitative data were then used for the identification of significant Quantitative Trait Loci (QTL) for individual glucosi-nolates and for key points in their biosynthesis, revealed for the presence of major gene effect near the top of B. oleracea linkage group 9 (LG9), associated with aliphatic glucosinolate synthesis. Moreover, a number of novel QTLs were also identified, which control the synthesis of glucosinolates.
An Optimized Method for Profiling Glucosinolate Content in Brassica Enabling Plant Line Selection and Quantitative Trait Locus Mapping
doi:10.11648/j.ijnfs.20130201.13
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Reem Issa
Guy Barker
Andrew Marsh
Susan E. Slade
Paul Taylor
An Optimized Method for Profiling Glucosinolate Content in Brassica Enabling Plant Line Selection and Quantitative Trait Locus Mapping
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© Science Publishing Group
Socio-Economic Manifestations of Hidden Hunger in Schoolchildren in Sub-Saharanafrica
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130201.14
Hidden hunger or micronutrient deficiency continues to bedevil developing economies in Sub-Saharan Africa. Cumulatively, efforts to alleviate micronutrient deficiency have not been as great as those directed towards protein-energy malnutrition and altogether less on the important age group, the school age children. There is lack of clear understanding of the relationships between hidden hunger and the more obvious socioeconomic conditions. Good education is regarded as the window of opportunity to break the vicious cycle of poverty. Poverty eradication programmes have often been contextually delinked from nutrition interventions and education provision and as a result, nutrition interventions have focused much less on the school child.For all intentions, nutritional interventions targeted at pregnancy, infancy and early childhood, as is the status quo, are all proactive approaches intended to produce better outcomes in the long term. Perhaps it is important to have a holistic approach that includes school children in nutritional interventions in sub-Saharan Africa. This study therefore sought to uncover the problem of hidden hunger among school children and illuminate on the linkages between this problem, educational achievement and the socioeconomic conditions prevailing in Sub-Saharan Africa. This was done by reviewing published literature accessed through the internet. Almost all studies exploring micronutrient malnutrition among school children show that it is a big problem in Sub-Saharan Africa which has received little attention. Deficiencies of Iron, Zinc and vitamin A, nutrients which affect immensely the health and well-being of school children, are commonplace in Sub-Saharan Africa, and individual nutrient deficiencies often interact to disrupt educational progress of the children and dampen their future socioeconomic prospects. This could partly be explained by high levels of school dropouts and inadequate foundational skills attained by children upon completion of primary school. It is therefore recommended that Sub-Saharan African countries strengthen schoolchild micronutrient nutrition efforts in conjunction with education provision and poverty alleviation.
Hidden hunger or micronutrient deficiency continues to bedevil developing economies in Sub-Saharan Africa. Cumulatively, efforts to alleviate micronutrient deficiency have not been as great as those directed towards protein-energy malnutrition and altogether less on the important age group, the school age children. There is lack of clear understanding of the relationships between hidden hunger and the more obvious socioeconomic conditions. Good education is regarded as the window of opportunity to break the vicious cycle of poverty. Poverty eradication programmes have often been contextually delinked from nutrition interventions and education provision and as a result, nutrition interventions have focused much less on the school child.For all intentions, nutritional interventions targeted at pregnancy, infancy and early childhood, as is the status quo, are all proactive approaches intended to produce better outcomes in the long term. Perhaps it is important to have a holistic approach that includes school children in nutritional interventions in sub-Saharan Africa. This study therefore sought to uncover the problem of hidden hunger among school children and illuminate on the linkages between this problem, educational achievement and the socioeconomic conditions prevailing in Sub-Saharan Africa. This was done by reviewing published literature accessed through the internet. Almost all studies exploring micronutrient malnutrition among school children show that it is a big problem in Sub-Saharan Africa which has received little attention. Deficiencies of Iron, Zinc and vitamin A, nutrients which affect immensely the health and well-being of school children, are commonplace in Sub-Saharan Africa, and individual nutrient deficiencies often interact to disrupt educational progress of the children and dampen their future socioeconomic prospects. This could partly be explained by high levels of school dropouts and inadequate foundational skills attained by children upon completion of primary school. It is therefore recommended that Sub-Saharan African countries strengthen schoolchild micronutrient nutrition efforts in conjunction with education provision and poverty alleviation.
Socio-Economic Manifestations of Hidden Hunger in Schoolchildren in Sub-Saharanafrica
doi:10.11648/j.ijnfs.20130201.14
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Gilbert Mangusho
Socio-Economic Manifestations of Hidden Hunger in Schoolchildren in Sub-Saharanafrica
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© Science Publishing Group
Physicochemical Properties of Wheat Bread Supplemented with Orange Peel By-Products
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130201.11
This study aimed to find out the effects of supplementation of wheat bread with food industry by-products, orange peels, at 5%. 7.55 and 10% levels. The results show that orange peels contained: 1.41%, 2.1%, 3.33%, 6.78% and 86.38% protein, lipids, fiber, ash and carbohydrates, respectively. The rheological analysis showed that maximum resistance to extension was found to be increasing from 420 in wheat flour to 531 mm in wheat flour containing 5% orange peels powder, while increasing the addition of orange peels to 7.5% and 10% caused an increase in dough resistance to extension to 660 and 798 B.U, respectively. The results also indicated that addition of orange peels to wheat flour caused an increase in arrived time and a decrease in dough stability. The bread samples prepared by adding orange peels have lead to increase in the water absorption while the arrival time and dough stability were decreased. So fiber as a food industry by product is recommended to be used as food additives to gain nutritional and healthy benefit.
This study aimed to find out the effects of supplementation of wheat bread with food industry by-products, orange peels, at 5%. 7.55 and 10% levels. The results show that orange peels contained: 1.41%, 2.1%, 3.33%, 6.78% and 86.38% protein, lipids, fiber, ash and carbohydrates, respectively. The rheological analysis showed that maximum resistance to extension was found to be increasing from 420 in wheat flour to 531 mm in wheat flour containing 5% orange peels powder, while increasing the addition of orange peels to 7.5% and 10% caused an increase in dough resistance to extension to 660 and 798 B.U, respectively. The results also indicated that addition of orange peels to wheat flour caused an increase in arrived time and a decrease in dough stability. The bread samples prepared by adding orange peels have lead to increase in the water absorption while the arrival time and dough stability were decreased. So fiber as a food industry by product is recommended to be used as food additives to gain nutritional and healthy benefit.
Physicochemical Properties of Wheat Bread Supplemented with Orange Peel By-Products
doi:10.11648/j.ijnfs.20130201.11
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Wisal A. M. Babiker
Abdel Moneim E. Sulieman
Sirekhatim B. Elhardallou
Elamin A. khalifa
Physicochemical Properties of Wheat Bread Supplemented with Orange Peel By-Products
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© Science Publishing Group
The Use of Brewer’S Spent Grains in the Cultivation of Some Fungal Isolates
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The use of brewery spent grains in the cultivation of some fungal isolates was investigated. Five fungal isolates namely: Rhizopus stolonifer, Rhizopus oligosporus, Mucor racemosus, Aspergillus niger and Mucor rouxii were selected. The growth and performance of these micro organisms were observed on substrate formulated from spent grains, while commercial yeast extract was used as a control of the experiment. Dry biomass were obtained were obtained using standard procedures and pellet sizes were determined by diameter measurement. The isolates showed best growth on substrate containing spent grains and commercial yeast powder. Aspergillus niger showed the highest extension growth of 380mm at 144hrs in 0.9% w/ v of spent grains and yeast powder combination in the ratio 1: 1. The biomass production by each micro organisms peaked at the 90th hour.
The use of brewery spent grains in the cultivation of some fungal isolates was investigated. Five fungal isolates namely: Rhizopus stolonifer, Rhizopus oligosporus, Mucor racemosus, Aspergillus niger and Mucor rouxii were selected. The growth and performance of these micro organisms were observed on substrate formulated from spent grains, while commercial yeast extract was used as a control of the experiment. Dry biomass were obtained were obtained using standard procedures and pellet sizes were determined by diameter measurement. The isolates showed best growth on substrate containing spent grains and commercial yeast powder. Aspergillus niger showed the highest extension growth of 380mm at 144hrs in 0.9% w/ v of spent grains and yeast powder combination in the ratio 1: 1. The biomass production by each micro organisms peaked at the 90th hour.
The Use of Brewer’S Spent Grains in the Cultivation of Some Fungal Isolates
doi:10.11648/j.ijnfs.20130201.12
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Olu. Malomo
Daniels A. O.
O. Olajiga
Femi- Ola T. O.
Alamu A.E.
The Use of Brewer’S Spent Grains in the Cultivation of Some Fungal Isolates
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© Science Publishing Group
Effects of Lead and Zinc on The Proximate Composition of Post Juvenile Clarias Gariepinus
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Effects of sub lethal concentrations of lead and zinc salts (Pb(NO3)2 and ZnCl2) on the proximate composition and energy content of the flesh of post juvenile Clarias gariepinus was investigated in this study. All proximate compo-nents (amino acids, protein, and lipid) and total energy content, except carbohydrate showed a consistent reduction in de-tected levels as compared to values recorded at day 0 in exposed fishes and their controls. Physiological response of organ-isms was also indicated to be affected by other environmental stressors during the experiment apart from the investigated metal salts.
Effects of sub lethal concentrations of lead and zinc salts (Pb(NO3)2 and ZnCl2) on the proximate composition and energy content of the flesh of post juvenile Clarias gariepinus was investigated in this study. All proximate compo-nents (amino acids, protein, and lipid) and total energy content, except carbohydrate showed a consistent reduction in de-tected levels as compared to values recorded at day 0 in exposed fishes and their controls. Physiological response of organ-isms was also indicated to be affected by other environmental stressors during the experiment apart from the investigated metal salts.
Effects of Lead and Zinc on The Proximate Composition of Post Juvenile Clarias Gariepinus
doi:10.11648/j.ijnfs.20130202.12
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Bawa- Allah Kafilat. Adebola
Saliu Joseph. Kayode
Effects of Lead and Zinc on The Proximate Composition of Post Juvenile Clarias Gariepinus
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© Science Publishing Group
Effects of Soya Bean Meal Feed Properties on Extrusion Failures and Implementing a Solution. Case Study Monmouth Path’s Investments (Pvt) Ltd, Harare, ZimBabwe
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130202.16
This research was a contribution on the optimization of extrusion process by determining the effects of feed properties on extrusion failures and implementing a solution. The objectives of the research were to increase the set soy meal to chunk conversion standard from 65% to 80%; to determine the effects of feed properties on extrusion failures; to determine the best conditions of the feed properties that promote an effective extrusion cooking process; and to determine a solution of optimizing these feed properties for successful extrusion. The research was company based and it followed the failures of extrusion experienced at Monmouth Path Investment (Pvt) Ltd in Waterfall, Harare. This research was limited to feed properties such as fat content, moisture content and particle size as the factors that cause extrusion failures. The determination of moisture content was done by using a moisture analyzer, fat content was determined through the Soxhlet method and the particle size of the feed was determined through sieve analysis. The results revealed that extrusion process was most successful when the soy meals fat content was greater than 6.0%, with a moisture content less than 6.0% and particle size range of 0.95-1.0mm. The process of optimization of extrusion process was solved by designing an extrusion calculator and blending ratio factors. The objective of determining the effects of feed properties on extrusion failures was achieved as well as that of implementing a solution. The objective of increasing Monmouth Path’s standard soy meal/chunk conversion was partially achieved since the implemented solution is not yet measurable.
This research was a contribution on the optimization of extrusion process by determining the effects of feed properties on extrusion failures and implementing a solution. The objectives of the research were to increase the set soy meal to chunk conversion standard from 65% to 80%; to determine the effects of feed properties on extrusion failures; to determine the best conditions of the feed properties that promote an effective extrusion cooking process; and to determine a solution of optimizing these feed properties for successful extrusion. The research was company based and it followed the failures of extrusion experienced at Monmouth Path Investment (Pvt) Ltd in Waterfall, Harare. This research was limited to feed properties such as fat content, moisture content and particle size as the factors that cause extrusion failures. The determination of moisture content was done by using a moisture analyzer, fat content was determined through the Soxhlet method and the particle size of the feed was determined through sieve analysis. The results revealed that extrusion process was most successful when the soy meals fat content was greater than 6.0%, with a moisture content less than 6.0% and particle size range of 0.95-1.0mm. The process of optimization of extrusion process was solved by designing an extrusion calculator and blending ratio factors. The objective of determining the effects of feed properties on extrusion failures was achieved as well as that of implementing a solution. The objective of increasing Monmouth Path’s standard soy meal/chunk conversion was partially achieved since the implemented solution is not yet measurable.
Effects of Soya Bean Meal Feed Properties on Extrusion Failures and Implementing a Solution. Case Study Monmouth Path’s Investments (Pvt) Ltd, Harare, ZimBabwe
doi:10.11648/j.ijnfs.20130202.16
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
P. Muredzi
M. Nyahada
B.W. Mashswa
Effects of Soya Bean Meal Feed Properties on Extrusion Failures and Implementing a Solution. Case Study Monmouth Path’s Investments (Pvt) Ltd, Harare, ZimBabwe
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2014-01-01
10.11648/j.ijnfs.20130202.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130202.16
© Science Publishing Group
Biochemical Changes in LIPID and Car-bohydrate Metabolism in Obese Diabetic Male Albino Rats
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130202.11
The effect of high fat diet on lipid and carbohydrate metabolic changes was studied in mature male albino rats. The animals were rendered obese by feeding a high fat diet for 60 days. Half of obese rats were become diabetic by injecting with a reduced dose of alloxan; to produce a non insulin dependent diabetes mellitus state. These obese models of non diabetic and diabetic rats were compared with normal male rats kept on a basal diet for 60 days. The fat fed rats beside gaining weight showed a significant rise in their hepatic lipid contents and observed an insulin resistant state. Lipid profile of the omental adipose tissue exhibited a significantly higher total lipid content, but lower total cholesterol, triglycerides and phospholipids contents in both obese (non diabetic and diabetic) as compared with the normal rats. On the other hand, the brown adipose tissue showed a reduced fat catabolism with a significant rise in its phospholipid contents. Correlation between plasma atherogenic index and plasma fatty acids pattern showed that in the obese diabetic rats atherogenic index was positively correlated with total polyunsaturated fatty acids, while significantly negative correlation with total saturated fatty acids. This work showed that high fat substrates have been got remarkable impacts on rats body weight and metabolism.
The effect of high fat diet on lipid and carbohydrate metabolic changes was studied in mature male albino rats. The animals were rendered obese by feeding a high fat diet for 60 days. Half of obese rats were become diabetic by injecting with a reduced dose of alloxan; to produce a non insulin dependent diabetes mellitus state. These obese models of non diabetic and diabetic rats were compared with normal male rats kept on a basal diet for 60 days. The fat fed rats beside gaining weight showed a significant rise in their hepatic lipid contents and observed an insulin resistant state. Lipid profile of the omental adipose tissue exhibited a significantly higher total lipid content, but lower total cholesterol, triglycerides and phospholipids contents in both obese (non diabetic and diabetic) as compared with the normal rats. On the other hand, the brown adipose tissue showed a reduced fat catabolism with a significant rise in its phospholipid contents. Correlation between plasma atherogenic index and plasma fatty acids pattern showed that in the obese diabetic rats atherogenic index was positively correlated with total polyunsaturated fatty acids, while significantly negative correlation with total saturated fatty acids. This work showed that high fat substrates have been got remarkable impacts on rats body weight and metabolism.
Biochemical Changes in LIPID and Car-bohydrate Metabolism in Obese Diabetic Male Albino Rats
doi:10.11648/j.ijnfs.20130202.11
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Mostafa M. Osfor
Osama Kensarah
Firas Azzeh
Mohammad A. Elmadbouly
Mona El-Qutry
Biochemical Changes in LIPID and Car-bohydrate Metabolism in Obese Diabetic Male Albino Rats
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130202.11
© Science Publishing Group
Behavior of Salmonella Heidelberg in Fruit Juices
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130202.13
The aim of the study is determination of the behavior of Salmonella heidelberg under acidic conditions and variable temperatures. The growth and survival of Salmonella heidelberg (10 isolates) in fresh fruit juices including; apple (pH, 3.2-1.4), orange (pH, 5.4 –1.5), mango (pH, 5.4-2.8), guava (pH, 5.7-2.4), pineapple (pH, 5.6-2.3), and cocktail (pH, 5.7-2.3) were determined after 0, 3, 6, 9, 12, 15, 18 and 21 days of storage at 10 ºC, 0, 3, 6, 9, 12 and 15 days of storage at 25 ºC, and 0, 3, 6 and 9 days of storage at 37 ºC. Survival in fruit juices depended upon their pH, the type of strain, the type of juices and the incubation temperature. Salmonella heidelberg Survived for up to 18 d in mango, guava, pineapple and cocktail juices, orange juice for up to 15 d and apple juice for up to 12 d stored at 10 ºC. At 20 ºC, Salmonella heidelberg was survived for up to 12 d in guava, pineapple and cocktail juices, 9 d for mango juice, orange juice for up to 9 d and apple juice for up to 6 d. The shortest survival time was observed at 37 ºC for 9 d in mango, guava, pineapple, cocktail juices, 6 d for orange as well as 3 d for apple juices respectively. These findings indicated that, as temperatures of acidify fresh fruit juices (apple, orange, mango, guava, pineapple and cocktail juices, respectively) increase as Salmonella heidelberg population decrease. The author reported that, Acid foods, especially if kept at refrigeration temperatures, support survival of Salmonella heidelberg and may cause Salmonella heidelberg food poisoning.
The aim of the study is determination of the behavior of Salmonella heidelberg under acidic conditions and variable temperatures. The growth and survival of Salmonella heidelberg (10 isolates) in fresh fruit juices including; apple (pH, 3.2-1.4), orange (pH, 5.4 –1.5), mango (pH, 5.4-2.8), guava (pH, 5.7-2.4), pineapple (pH, 5.6-2.3), and cocktail (pH, 5.7-2.3) were determined after 0, 3, 6, 9, 12, 15, 18 and 21 days of storage at 10 ºC, 0, 3, 6, 9, 12 and 15 days of storage at 25 ºC, and 0, 3, 6 and 9 days of storage at 37 ºC. Survival in fruit juices depended upon their pH, the type of strain, the type of juices and the incubation temperature. Salmonella heidelberg Survived for up to 18 d in mango, guava, pineapple and cocktail juices, orange juice for up to 15 d and apple juice for up to 12 d stored at 10 ºC. At 20 ºC, Salmonella heidelberg was survived for up to 12 d in guava, pineapple and cocktail juices, 9 d for mango juice, orange juice for up to 9 d and apple juice for up to 6 d. The shortest survival time was observed at 37 ºC for 9 d in mango, guava, pineapple, cocktail juices, 6 d for orange as well as 3 d for apple juices respectively. These findings indicated that, as temperatures of acidify fresh fruit juices (apple, orange, mango, guava, pineapple and cocktail juices, respectively) increase as Salmonella heidelberg population decrease. The author reported that, Acid foods, especially if kept at refrigeration temperatures, support survival of Salmonella heidelberg and may cause Salmonella heidelberg food poisoning.
Behavior of Salmonella Heidelberg in Fruit Juices
doi:10.11648/j.ijnfs.20130202.13
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
El-Safey Mohamed El-Safey
Behavior of Salmonella Heidelberg in Fruit Juices
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2014-01-01
10.11648/j.ijnfs.20130202.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130202.13
© Science Publishing Group
Ability of Mitscherlich-Spillman Model to Estimate Critical Soil Phosphate Levels
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130202.14
More than 150 years research groups from different countries have been studying the effect of various factors on the productivity of the plants described by so-called productivity functions (PF). Interest to PF stems from the needs of economists, agronomists, agricultural chemists and environmentalists who use the PF modeling as a basis for solving their problems. The article describes development of models of productivity for agricultural chemistry and approaches to its calibration. The phenomenon of quasi-linearity (R2> 0.998) of Mitscherlich-Von Boguslawski functions within the range of 30 to 90% efficiency after logarithmic transformation of the argument and practical applications of the method were considered. The limitations were considered in the use of recommendations in relation to the properties of the scale of the studied factors. The approach proposed is applicable to only the values belonging to an absolute scale (ratio scale). The analysis of the possibility and feasibility to assess the so called critical levels of mobile phosphates was made using modeling with recently published Rothamsted long-term experimental data.
More than 150 years research groups from different countries have been studying the effect of various factors on the productivity of the plants described by so-called productivity functions (PF). Interest to PF stems from the needs of economists, agronomists, agricultural chemists and environmentalists who use the PF modeling as a basis for solving their problems. The article describes development of models of productivity for agricultural chemistry and approaches to its calibration. The phenomenon of quasi-linearity (R2> 0.998) of Mitscherlich-Von Boguslawski functions within the range of 30 to 90% efficiency after logarithmic transformation of the argument and practical applications of the method were considered. The limitations were considered in the use of recommendations in relation to the properties of the scale of the studied factors. The approach proposed is applicable to only the values belonging to an absolute scale (ratio scale). The analysis of the possibility and feasibility to assess the so called critical levels of mobile phosphates was made using modeling with recently published Rothamsted long-term experimental data.
Ability of Mitscherlich-Spillman Model to Estimate Critical Soil Phosphate Levels
doi:10.11648/j.ijnfs.20130202.14
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Anatoliy V. Pukhovskiy
Ability of Mitscherlich-Spillman Model to Estimate Critical Soil Phosphate Levels
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2014-01-01
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130202.14
© Science Publishing Group
Hypo-Cholesterolemic and Hypoglycemic Effects of Orange Albedo Powder (Citrus Aurantium L.) on Male Albino Rats
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130202.17
The present study was conducted to evaluates the hypocholesterolemic and hypoglycemic effects of dietary Orange Albedo Powder (Citrus Aurantium L.) in the hypercholesterolemic albino rats, also to examine various oxidative stress-associated with some biochemical parameters. Thirty two male albino rats weighing 110 + 10 g were divided into four groups, the first group received the basal diet only and served as (negative control), the second group received the hypercholesterolemic diet and served as (positive control), the other two groups received hypercholesterolemic diet supplemented with 10%, 20% orange albedo powder respectively (OrAP) for six weeks spontanously. The obtained results revealed that the groups of rats which received diets supplemented with 10% and 20% OrAP were significantly decrease total lipid, total cholesterol, triglycerides, low density lipoprotein cholesterol, liver enzymes (alanine aminotransferase, aspartate aminotransferase and alkaline phosphatase), when compared with positive control, also kidney functions were significantly improved. Body weight gain and food intake were significantly decreased when compared with positive control. The results indicate that the orange albedo is a good source of natural fiber. It could use in obese people for body loss, also serves to improve blood picture and to reduce the blood glucose level in hypercholesterolemic rats.
The present study was conducted to evaluates the hypocholesterolemic and hypoglycemic effects of dietary Orange Albedo Powder (Citrus Aurantium L.) in the hypercholesterolemic albino rats, also to examine various oxidative stress-associated with some biochemical parameters. Thirty two male albino rats weighing 110 + 10 g were divided into four groups, the first group received the basal diet only and served as (negative control), the second group received the hypercholesterolemic diet and served as (positive control), the other two groups received hypercholesterolemic diet supplemented with 10%, 20% orange albedo powder respectively (OrAP) for six weeks spontanously. The obtained results revealed that the groups of rats which received diets supplemented with 10% and 20% OrAP were significantly decrease total lipid, total cholesterol, triglycerides, low density lipoprotein cholesterol, liver enzymes (alanine aminotransferase, aspartate aminotransferase and alkaline phosphatase), when compared with positive control, also kidney functions were significantly improved. Body weight gain and food intake were significantly decreased when compared with positive control. The results indicate that the orange albedo is a good source of natural fiber. It could use in obese people for body loss, also serves to improve blood picture and to reduce the blood glucose level in hypercholesterolemic rats.
Hypo-Cholesterolemic and Hypoglycemic Effects of Orange Albedo Powder (Citrus Aurantium L.) on Male Albino Rats
doi:10.11648/j.ijnfs.20130202.17
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
M. M. H. Osfor
A. Hegazy
Maha Abd El-moaty
Mohammad A. Elmadbouly
A. M. R. Afify
Amr S. M. Elbahnasawy
Hypo-Cholesterolemic and Hypoglycemic Effects of Orange Albedo Powder (Citrus Aurantium L.) on Male Albino Rats
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2014-01-01
10.11648/j.ijnfs.20130202.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130202.17
© Science Publishing Group
Introduction of Complementary Foods to Infants within the First Six Months and Associated Factors in Rural Communities of JimmaArjo
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130202.18
Background: Although breastfeeding is one of the components of Primary Health Care in Ethiopia, a wide range of harmful infant feeding practices are documented even after the implementation of infant and young child feeding guidelines. However, no studies were documented about complementary feeding patterns and factors associated with early introduction of complementary feeding in the study area. Methods and Materials: Community based cross-sectional study was carried out in JimmaArjoWoreda from December to January 2009. Quantitative data were collected from a sample of 382 respondents supplemented by qualitative data generated using in-depth interviews of 15 key informants.Data were analyzed using SPSS version 16.0. Binary logistic regressions were used to measure the strength of association between independent and dependent variables using odds ratios and 95% of confidence intervals. Finally, multivariate logistic regression analysis was done to identify the predictors of early introduction of complementary food.Results: About 42.9% of mothers initiated complementary feeding before 6 months. The majority of mothers early initiated complementary feeding since they believed that breast milk was insufficient and influences from social beliefs. Findings from this study showed that young maternal age, child age below 1 month, child age 1-2 months, breastfeeding initiation within the first hour of child birth, having information about exclusive breastfeeding and maternal attitude about the dietary importance of breast milk for their children were negatively associated with early introduction of complementary food. However, lack of sufficient time with their children was one of predisposing factor for early introduction of the additional food before 6 months. Conclusions: Findings from this study showed that 42.9% of mothers introduced complementary food before 6 months. As this can cause malnutrition and exposure to different types of infections, the contributing factors to early introduction of complementary food should be taken into account while designing intervention strategies. In addition promotion of strong community based networks using Health Extension Workers and local community’s resource people as key actors is important to tackle this problem.
Background: Although breastfeeding is one of the components of Primary Health Care in Ethiopia, a wide range of harmful infant feeding practices are documented even after the implementation of infant and young child feeding guidelines. However, no studies were documented about complementary feeding patterns and factors associated with early introduction of complementary feeding in the study area. Methods and Materials: Community based cross-sectional study was carried out in JimmaArjoWoreda from December to January 2009. Quantitative data were collected from a sample of 382 respondents supplemented by qualitative data generated using in-depth interviews of 15 key informants.Data were analyzed using SPSS version 16.0. Binary logistic regressions were used to measure the strength of association between independent and dependent variables using odds ratios and 95% of confidence intervals. Finally, multivariate logistic regression analysis was done to identify the predictors of early introduction of complementary food.Results: About 42.9% of mothers initiated complementary feeding before 6 months. The majority of mothers early initiated complementary feeding since they believed that breast milk was insufficient and influences from social beliefs. Findings from this study showed that young maternal age, child age below 1 month, child age 1-2 months, breastfeeding initiation within the first hour of child birth, having information about exclusive breastfeeding and maternal attitude about the dietary importance of breast milk for their children were negatively associated with early introduction of complementary food. However, lack of sufficient time with their children was one of predisposing factor for early introduction of the additional food before 6 months. Conclusions: Findings from this study showed that 42.9% of mothers introduced complementary food before 6 months. As this can cause malnutrition and exposure to different types of infections, the contributing factors to early introduction of complementary food should be taken into account while designing intervention strategies. In addition promotion of strong community based networks using Health Extension Workers and local community’s resource people as key actors is important to tackle this problem.
Introduction of Complementary Foods to Infants within the First Six Months and Associated Factors in Rural Communities of JimmaArjo
doi:10.11648/j.ijnfs.20130202.18
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Dessalegn Tamiru
Dayan Aragu
Tefera Belachew
Introduction of Complementary Foods to Infants within the First Six Months and Associated Factors in Rural Communities of JimmaArjo
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2014-01-01
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130202.18
© Science Publishing Group
An Insight of the Mauritian Consumers’ Awareness, Perceptions and Expectations of Functional Foods
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130202.15
During the past few decades, consumers have switched from an emphasis on satisfying hunger to an emphasis on the promising use of foods to promote well-being and to help reduce the risk of disease. This is particularly the case for the island of Mauritius where a variety of functional food products with different health claims have been observed in major supermarkets around the country. Since acceptance of functional foods depends largely on the awareness and perceptions of Mauritians regarding these foods, consumer research on functional foods remains vital. This study investigated the level of awareness and knowledge of Mauritian adults concerning functional foods and their purported health benefits. In addition, the perceptions of respondents towards health-enhancing foods and their willingness to try functional foods were also studied. Information pertaining to knowledge, awareness, perceptions and interest regarding functional foods as well as so-cio-demographic characteristics were collected from a representative random sample of 384 Mauritian adults aged above 18 years. The survey was conducted in 8 supermarkets and shopping centres of Mauritius. The data indicated that though 85.5% of participants were aware of foods which may help in preventing certain diseases, only 13.8% of the sample population was familiar with the term ‘functional foods’. Pearson Chi-Square test indicated that awareness of functional foods was dependent on gender (p<0.05), age (p<0.01), level of education (p<0.01), monthly household income (p<0.01) and health status of respondent (p<0.01). Besides, perceptions of respondents towards health-enhancing foods were relatively positive and 84.6% of them were willing to try functional foods in the future. The results indicated a relatively low level of awareness and knowledge concerning functional foods in Mauritius but also noted an interest of the consumers for these products.
During the past few decades, consumers have switched from an emphasis on satisfying hunger to an emphasis on the promising use of foods to promote well-being and to help reduce the risk of disease. This is particularly the case for the island of Mauritius where a variety of functional food products with different health claims have been observed in major supermarkets around the country. Since acceptance of functional foods depends largely on the awareness and perceptions of Mauritians regarding these foods, consumer research on functional foods remains vital. This study investigated the level of awareness and knowledge of Mauritian adults concerning functional foods and their purported health benefits. In addition, the perceptions of respondents towards health-enhancing foods and their willingness to try functional foods were also studied. Information pertaining to knowledge, awareness, perceptions and interest regarding functional foods as well as so-cio-demographic characteristics were collected from a representative random sample of 384 Mauritian adults aged above 18 years. The survey was conducted in 8 supermarkets and shopping centres of Mauritius. The data indicated that though 85.5% of participants were aware of foods which may help in preventing certain diseases, only 13.8% of the sample population was familiar with the term ‘functional foods’. Pearson Chi-Square test indicated that awareness of functional foods was dependent on gender (p<0.05), age (p<0.01), level of education (p<0.01), monthly household income (p<0.01) and health status of respondent (p<0.01). Besides, perceptions of respondents towards health-enhancing foods were relatively positive and 84.6% of them were willing to try functional foods in the future. The results indicated a relatively low level of awareness and knowledge concerning functional foods in Mauritius but also noted an interest of the consumers for these products.
An Insight of the Mauritian Consumers’ Awareness, Perceptions and Expectations of Functional Foods
doi:10.11648/j.ijnfs.20130202.15
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Keerti Devi Bholah
Vidushi S. Neergheen-Bhujun
An Insight of the Mauritian Consumers’ Awareness, Perceptions and Expectations of Functional Foods
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130202.15
© Science Publishing Group
Antioxidant/Anti-Inflammatory Activities and Chemical Composition of Extracts from the Mushroom Trametes Versicolor
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130202.19
The mushroom, Trametes versicolor is commonly used as a traditional Chinese medicine and is known to exhibit various biological activities. However, its antioxidant activity has remained unknown. In the present study, various extracts obtained from the Trametes versicolor mushroom were examined for antioxidant and anti-inflammatory activities. Among the extracts obtained with Soxhlet extraction, the extract from acetone exhibited the highest antioxidant activity (50.9%), followed by the extracts from methanol (33.9%), n-hexane (29.5%), and chloroform (15.2%) at the level of 500 g/mL. This acetone fraction displayed a dose-dependent anti-inflammatory activity or lipoxygenase inhibitory activity by 76.4% at 500 µg/mL, 55.6% at 200 µg/mL, and 37.0% at 100 µg/mL. Among a total of 76 compounds identified in this acetone extract, hexadecanoic acid was the largest component (18.11 mg/kg), followed by 5-hydroxy-2-pentanone (17.33 mg/kg), lactic acid (3.25 mg/kg), and acetic acid (3.21 mg/kg). The following possible principles of antioxidant activity were identified: furfural (1.48 mg/kg), -butyrolactone (0.51 mg/kg), furfuryl alcohol (0.49 mg/kg), 2-methoxy-4-vinylphenol (0.49 mg/kg), and 2,6-dimetoxy-4-vinylphenol (0.33 mg/kg), and benzaldehyde (0.15 mg/kg).
The mushroom, Trametes versicolor is commonly used as a traditional Chinese medicine and is known to exhibit various biological activities. However, its antioxidant activity has remained unknown. In the present study, various extracts obtained from the Trametes versicolor mushroom were examined for antioxidant and anti-inflammatory activities. Among the extracts obtained with Soxhlet extraction, the extract from acetone exhibited the highest antioxidant activity (50.9%), followed by the extracts from methanol (33.9%), n-hexane (29.5%), and chloroform (15.2%) at the level of 500 g/mL. This acetone fraction displayed a dose-dependent anti-inflammatory activity or lipoxygenase inhibitory activity by 76.4% at 500 µg/mL, 55.6% at 200 µg/mL, and 37.0% at 100 µg/mL. Among a total of 76 compounds identified in this acetone extract, hexadecanoic acid was the largest component (18.11 mg/kg), followed by 5-hydroxy-2-pentanone (17.33 mg/kg), lactic acid (3.25 mg/kg), and acetic acid (3.21 mg/kg). The following possible principles of antioxidant activity were identified: furfural (1.48 mg/kg), -butyrolactone (0.51 mg/kg), furfuryl alcohol (0.49 mg/kg), 2-methoxy-4-vinylphenol (0.49 mg/kg), and 2,6-dimetoxy-4-vinylphenol (0.33 mg/kg), and benzaldehyde (0.15 mg/kg).
Antioxidant/Anti-Inflammatory Activities and Chemical Composition of Extracts from the Mushroom Trametes Versicolor
doi:10.11648/j.ijnfs.20130202.19
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Masumi Kamiyama
Takayuki Shibamoto
Masahiro Horiuchi
Katsumi Umano
Kazuo Kondo
Yuzuru Otsuka
Antioxidant/Anti-Inflammatory Activities and Chemical Composition of Extracts from the Mushroom Trametes Versicolor
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10.11648/j.ijnfs.20130202.19
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130202.19
© Science Publishing Group
Functionally Defective High Density Lipoprotein is Pro-Oxidant: a Deviation from Normal Atheroprotective Character
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130203.11
High-density lipoprotein is a potential life saving antiatherogenic molecule. However, not all HDL is function-ally similar, it can become dysfunctional and may increase atherosclerotic risk. At present, it is unknown, which structural alterations of HDL are essential accounting for its defective functionality and the precise pro-atherogenic mechanisms of action. This study is aimed at identification of the possible prevalence of dysfunctional HDL in subjects and its composi-tional and functional characterization in comparison to that of functional HDL. HDL was isolated from serum by ultracentrifugation and subjected to functional assays. HDL from majority of healthy subjects showed remarkable antioxidant property by inhibiting LDL oxidation. However, in those healthy subjects with systemic oxidative stress and inflammatory response as well as in those with known coronary heart disease, HDL was dysfunctional and promoted LDL oxidation. Dysfunctional HDL was truly pro-oxidant as it induced intracellular reactive oxygen species formation in cultured monocytes/macrophages. Functional deficiency in HDL did not show any association with HDL-cholesterol content. However, its characterization showed an enrichment of triglycerides, phospholipids, lipid peroxides, and diminished activity of paraoxonase-1, compared to functional HDL, which might render the particle dysfunctional and pro-oxidant.This study demonstrates the prevalence of dysfunctional HDL even among healthy subjects, despite normal HDL-C level, and in majority of subjects with known CHD, which is pro-oxidant in nature that might promote vascular inflammation and atherogenesis. The functional assay of HDL could lead to improved predictive accuracy of cardiovascular disease risk associated with circulating HDL.
High-density lipoprotein is a potential life saving antiatherogenic molecule. However, not all HDL is function-ally similar, it can become dysfunctional and may increase atherosclerotic risk. At present, it is unknown, which structural alterations of HDL are essential accounting for its defective functionality and the precise pro-atherogenic mechanisms of action. This study is aimed at identification of the possible prevalence of dysfunctional HDL in subjects and its composi-tional and functional characterization in comparison to that of functional HDL. HDL was isolated from serum by ultracentrifugation and subjected to functional assays. HDL from majority of healthy subjects showed remarkable antioxidant property by inhibiting LDL oxidation. However, in those healthy subjects with systemic oxidative stress and inflammatory response as well as in those with known coronary heart disease, HDL was dysfunctional and promoted LDL oxidation. Dysfunctional HDL was truly pro-oxidant as it induced intracellular reactive oxygen species formation in cultured monocytes/macrophages. Functional deficiency in HDL did not show any association with HDL-cholesterol content. However, its characterization showed an enrichment of triglycerides, phospholipids, lipid peroxides, and diminished activity of paraoxonase-1, compared to functional HDL, which might render the particle dysfunctional and pro-oxidant.This study demonstrates the prevalence of dysfunctional HDL even among healthy subjects, despite normal HDL-C level, and in majority of subjects with known CHD, which is pro-oxidant in nature that might promote vascular inflammation and atherogenesis. The functional assay of HDL could lead to improved predictive accuracy of cardiovascular disease risk associated with circulating HDL.
Functionally Defective High Density Lipoprotein is Pro-Oxidant: a Deviation from Normal Atheroprotective Character
doi:10.11648/j.ijnfs.20130203.11
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
S. Sini.
N. Jayakumari
Functionally Defective High Density Lipoprotein is Pro-Oxidant: a Deviation from Normal Atheroprotective Character
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© Science Publishing Group
Malnutrition Among Children in the Sahel Region: Causes, Consequences and Prevention
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130203.14
Childhood period is a period of rapid growth. Research has shown that malnutrition delays growth, retards mental development and predisposes affected individuals to, and aggravates health problems. In view of these deleterious consequences, the author examined the causes and consequences of malnutrition among children in the Sahel region and thereafter suggested workable strategies for its prevention in those countries
Childhood period is a period of rapid growth. Research has shown that malnutrition delays growth, retards mental development and predisposes affected individuals to, and aggravates health problems. In view of these deleterious consequences, the author examined the causes and consequences of malnutrition among children in the Sahel region and thereafter suggested workable strategies for its prevention in those countries
Malnutrition Among Children in the Sahel Region: Causes, Consequences and Prevention
doi:10.11648/j.ijnfs.20130203.14
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
G.O. Ayenigbara
Malnutrition Among Children in the Sahel Region: Causes, Consequences and Prevention
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© Science Publishing Group
Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain’S Viability in Palm Kernel Oil
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130203.12
The present investigation reports the characterization of the bacteriocin produced by the probiotic strain Lac-tobacillus plantarum 29V isolated from raw cow milk in the Western’s highlands of Cameroon, as well as the viability of this strain in the palm kernel oil. The antimicrobial compound synthesized by Lactobacillus plantarum 29V was sensitive to some proteolytic enzymes. It showed remarkable stability at high temperatures and in the presence of organic solvents, detergents and surfactants. It was also active in pH 2.0–10 and NaCl range of 1-7%. The neutralized cell-free supernatant of this bacterium inhibited the growth of several Lactobacillus spp., pathogenic and food spoilage microorganisms. The results of this study showed that palm kernel oil maintains the viable cell numbers of the probiotic strain Lactobacillus plantarum 29V, without any changes of peroxide and acid indexes of palm kernel oil.
The present investigation reports the characterization of the bacteriocin produced by the probiotic strain Lac-tobacillus plantarum 29V isolated from raw cow milk in the Western’s highlands of Cameroon, as well as the viability of this strain in the palm kernel oil. The antimicrobial compound synthesized by Lactobacillus plantarum 29V was sensitive to some proteolytic enzymes. It showed remarkable stability at high temperatures and in the presence of organic solvents, detergents and surfactants. It was also active in pH 2.0–10 and NaCl range of 1-7%. The neutralized cell-free supernatant of this bacterium inhibited the growth of several Lactobacillus spp., pathogenic and food spoilage microorganisms. The results of this study showed that palm kernel oil maintains the viable cell numbers of the probiotic strain Lactobacillus plantarum 29V, without any changes of peroxide and acid indexes of palm kernel oil.
Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain’S Viability in Palm Kernel Oil
doi:10.11648/j.ijnfs.20130203.12
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Zambou Ngoufack François
Kaktcham Pierre Marie
Tiogo Azemfack Huguette Noëlle
Guetiya Wadoum Raoul Emeric
Antimicrobial Activity of a Bacteriocin Produced by Lactobacillus Plantarum 29V and Strain’S Viability in Palm Kernel Oil
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© Science Publishing Group
Determinants of Eating Habits among Pre-Retired and Post-Retired Mauritians
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130203.13
The aging population (60 years and above) is becoming a global phenomenon and so is in Mauritius and over the last 4 years there has been an increase of 20.4%. There is an inadequate nutrition-related data among the older adults in Mauritius and in addition the factors influencing eating habits warrant investigation. This study aimed to understand how socioeconomic factors (income level and employment status), physical activity level, body mass index, nutritional knowledge is associated with eating habits of pre-retired and post-retired Mauritians. A survey based questionnaire was used to elicit information of the various factors. Chi square test, Independent sample t-test, One-way variance analysis and Pearson correlation were the main statistical tests used to determine relationship between eating habits and the different factors. Healthy food items were more frequently consumed by high income earners as compared to low income earners. Similarly, post-retired participants and those having high physical activity level consumed healthy food items more frequently. Low physical activity level was associated with high consumption rate of fast food and low intake of fruits and vegetables. There was also positive influence of nutritional knowledge on eating habits. Income level, employment status, physical activity level and nutritional knowledge have a great impact on the eating habits whereas no relation was found between eating habits and body mass index.
The aging population (60 years and above) is becoming a global phenomenon and so is in Mauritius and over the last 4 years there has been an increase of 20.4%. There is an inadequate nutrition-related data among the older adults in Mauritius and in addition the factors influencing eating habits warrant investigation. This study aimed to understand how socioeconomic factors (income level and employment status), physical activity level, body mass index, nutritional knowledge is associated with eating habits of pre-retired and post-retired Mauritians. A survey based questionnaire was used to elicit information of the various factors. Chi square test, Independent sample t-test, One-way variance analysis and Pearson correlation were the main statistical tests used to determine relationship between eating habits and the different factors. Healthy food items were more frequently consumed by high income earners as compared to low income earners. Similarly, post-retired participants and those having high physical activity level consumed healthy food items more frequently. Low physical activity level was associated with high consumption rate of fast food and low intake of fruits and vegetables. There was also positive influence of nutritional knowledge on eating habits. Income level, employment status, physical activity level and nutritional knowledge have a great impact on the eating habits whereas no relation was found between eating habits and body mass index.
Determinants of Eating Habits among Pre-Retired and Post-Retired Mauritians
doi:10.11648/j.ijnfs.20130203.13
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Yashvee Dunneram
Deerajen Ramasawmy
Prity Pugo-Gunsam
Rajesh Jeewon
Determinants of Eating Habits among Pre-Retired and Post-Retired Mauritians
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130203.13
© Science Publishing Group
Assessment of Therapeutic Nutritional Knowledge of Jordanian Nurses
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130203.18
Nurses have a great contact with hospitalized patients and play an important role in their nutritional management. The current research is a cross-sectional survey, carried out in Al-Hussein Hospital, King Hussein Medical Center, Amman, Jordan, to study the level of therapeutic nutritional knowledge of Jordanian nurses. Two hundred and fifty registered nurses were invited to participate in this study; all of them were Jordanian of the Arabian ethnicity and were selected by simple random sampling method. Of those, two hundred nurses agreed to participate giving a response rate 80%. Data were collected by self-reported questionnaire of 31-items which its validity and reliability were established. We found that the mean correct-response rate for therapeutic nutritional knowledge of Jordanian nurses was suboptimal (58.8%). Moreover, the therapeutic nutritional knowledge related to diabetes (71.6%) was relatively higher than those related to obesity (59.0%) and cardiovascular diseases (54.9%). Woman nurses scored significantly higher correct-response rate for cardiovascular diseases-related therapeutic nutritional knowledge than men (56.6% vs. 51.9%). Twenty out of 31 questions were answered correctly by more than 50% of the nurses. The findings suggest an urgent need to improve the curricula of undergraduate nursing courses regarding the nutrition issues and to promote postgraduate continuing educational programs concerning therapeutic nutrition.
Nurses have a great contact with hospitalized patients and play an important role in their nutritional management. The current research is a cross-sectional survey, carried out in Al-Hussein Hospital, King Hussein Medical Center, Amman, Jordan, to study the level of therapeutic nutritional knowledge of Jordanian nurses. Two hundred and fifty registered nurses were invited to participate in this study; all of them were Jordanian of the Arabian ethnicity and were selected by simple random sampling method. Of those, two hundred nurses agreed to participate giving a response rate 80%. Data were collected by self-reported questionnaire of 31-items which its validity and reliability were established. We found that the mean correct-response rate for therapeutic nutritional knowledge of Jordanian nurses was suboptimal (58.8%). Moreover, the therapeutic nutritional knowledge related to diabetes (71.6%) was relatively higher than those related to obesity (59.0%) and cardiovascular diseases (54.9%). Woman nurses scored significantly higher correct-response rate for cardiovascular diseases-related therapeutic nutritional knowledge than men (56.6% vs. 51.9%). Twenty out of 31 questions were answered correctly by more than 50% of the nurses. The findings suggest an urgent need to improve the curricula of undergraduate nursing courses regarding the nutrition issues and to promote postgraduate continuing educational programs concerning therapeutic nutrition.
Assessment of Therapeutic Nutritional Knowledge of Jordanian Nurses
doi:10.11648/j.ijnfs.20130203.18
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Naseem M. Al-Shwaiyat
Areej B. Sinjillawi
Abdallah S. Al-Rethaiaa
Alaa-Eldin A. Fahmy
Riyad M. Al-Saraireh
Mohammad M. Aqel
Sabal M. Al-Hajjaj
Alaa S. Al-Sbou
Assessment of Therapeutic Nutritional Knowledge of Jordanian Nurses
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130203.18
© Science Publishing Group
Maternal Knowledge of Optimal Breastfeeding Practices and Associated Factors in Rural Communities of Arba Minch Zuria
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130203.15
Breastfeeding is one of the components of Primary Health Care and considered as natural practices in Ethiopia. However, a wide range of harmful infant feeding practices is documented even after implementations of infant and young child feeding guidelines in 2004. Therefore the major objective of this study was to assess maternal knowledge about optimal breastfeeding practices and associated factors in rural communities of Arba Minch Zuria. Methods: A cross sectional community based study was carried out from January to February, 2012 in Arba Minch Zuria. Quantitative data were collected from 383 mothers supplemented with qualitative data from 10 key informants. Data were analyzed using SPSS version 16.0. Binary logistic regressions were used to see the strength of association between independent and dependent variables using odds ratios and 95% of confidence intervals. Finally a multivariate logistic regression analysis was made to identify the predictors of maternal knowledge about optimal breastfeeding practices. Results: Breastfeeding was considered as a natural gift in Arba Minch Zuria. More than half of mothers (57.2%) initiated breastfeeding within the first hour of delivery and 213 (55.6%) were exclusively breastfed their children for 6 months. Three-hundred forty one (89%) mothers gave colostrum though a small number of mothers considered colostrum as an expired breast milk and discarded it. Maternal knowledge about optimal breastfeeding was positively associated with paternal education level, total number of births, attending antenatal care, having the radio, using family planning and giving birth by health workers. This study also showed there is a positive relationship between maternal knowledge of optimal breastfeeding with exclusive breastfeeding and timely introduction of complementary food. Conclusions: Findings from this study showed that maternal knowledge was directly related with paternal education level, attending antenatal care, having the radio, using family planning and giving birth by health workers. Maternal knowledge had a significant contribution in the promotion of optimal child feeding practices. Promotion of strong community based education and support to ensure optimal infant and young child feeding is recommended for the whole communities with health workers and community leaders to provide counseling and support related to infant and young child feeding practices.
Breastfeeding is one of the components of Primary Health Care and considered as natural practices in Ethiopia. However, a wide range of harmful infant feeding practices is documented even after implementations of infant and young child feeding guidelines in 2004. Therefore the major objective of this study was to assess maternal knowledge about optimal breastfeeding practices and associated factors in rural communities of Arba Minch Zuria. Methods: A cross sectional community based study was carried out from January to February, 2012 in Arba Minch Zuria. Quantitative data were collected from 383 mothers supplemented with qualitative data from 10 key informants. Data were analyzed using SPSS version 16.0. Binary logistic regressions were used to see the strength of association between independent and dependent variables using odds ratios and 95% of confidence intervals. Finally a multivariate logistic regression analysis was made to identify the predictors of maternal knowledge about optimal breastfeeding practices. Results: Breastfeeding was considered as a natural gift in Arba Minch Zuria. More than half of mothers (57.2%) initiated breastfeeding within the first hour of delivery and 213 (55.6%) were exclusively breastfed their children for 6 months. Three-hundred forty one (89%) mothers gave colostrum though a small number of mothers considered colostrum as an expired breast milk and discarded it. Maternal knowledge about optimal breastfeeding was positively associated with paternal education level, total number of births, attending antenatal care, having the radio, using family planning and giving birth by health workers. This study also showed there is a positive relationship between maternal knowledge of optimal breastfeeding with exclusive breastfeeding and timely introduction of complementary food. Conclusions: Findings from this study showed that maternal knowledge was directly related with paternal education level, attending antenatal care, having the radio, using family planning and giving birth by health workers. Maternal knowledge had a significant contribution in the promotion of optimal child feeding practices. Promotion of strong community based education and support to ensure optimal infant and young child feeding is recommended for the whole communities with health workers and community leaders to provide counseling and support related to infant and young child feeding practices.
Maternal Knowledge of Optimal Breastfeeding Practices and Associated Factors in Rural Communities of Arba Minch Zuria
doi:10.11648/j.ijnfs.20130203.15
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Dessalegn Tamiru
Shikur Mohammed
Maternal Knowledge of Optimal Breastfeeding Practices and Associated Factors in Rural Communities of Arba Minch Zuria
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© Science Publishing Group
Biochemical and Dietary Indicators among Vegetarians and Non-Vegetarians: Findings from a Cross Sectional Study in Rural Bangladesh
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130203.16
Well-planned vegetarian diet provides numerous health benefits and is appropriate for all stages of life cycle. On the other hand, vegetarians often suffer from lower level or are deficient with different micro as well as macro nutrients. This ultimately led the study to determine and compare dietary intake and biochemical concentration of macro and micronutrients of vegetarian and non-vegetarian individuals. This cross sectional study was conducted during April-September 2010. Sixty six vegetarian and 66 non-vegetarian healthy adult aged 40 years and above were enrolled from the Demographic Surveillance System area of Mirzapur sub-district under Tangail district of rural Bangladesh. Five milliliters (5.0 ml) of venous blood was collected for the biochemical analysis. Dietary assessment involved 24-hour food recall method. This study revealed that, vegetarians had similar BMI compared to non-vegetarians. Biochemical analysis unveiled mean level of folic acid to be significantly higher (23.1±12.7 vs. 16.9±8.8, p=0.002) and mean level of vitamin B12 (134.9±46.2 vs. 217.6±95.6, p<0.001) to be significantly lower in vegetarians compared to non-vegetarians. From dietary history, mean calorie intake (1671.9±788.5 kcal vs. 1908.9±574.5 kcal, p=0.013) and macronutrient (median value; per day) consumption was found lower [carbohydrate (334.5 gm vs. 385.1 gm, p=0.048); protein (34.9 gm vs. 53.9 gm, p<0.001); fat (7.7 gm vs. 12.7 gm, p=0.020)] in non-vegetarian group compared to vegetarian individuals. In multivariate analysis of biochemical indicators, individuals being vegetarian impacted on decreased level of vitamin B12 (74.02 pmol/L) and increased level of folic acid (6.34 nmol/L). Multivariate analysis of dietary indicators revealed, individuals being vegetarian has an impact on decreased intake of protein (7.85 gm) and increased intake of log transformed β-carotene (0.61 mcg). These results suggest that, vegetarians in rural Bangladesh have lower intake of protein and micronutrients specially vitamin B 12; but increased intake of folic acid and β-carotene. Assessment of these outcomes affirms further study
Well-planned vegetarian diet provides numerous health benefits and is appropriate for all stages of life cycle. On the other hand, vegetarians often suffer from lower level or are deficient with different micro as well as macro nutrients. This ultimately led the study to determine and compare dietary intake and biochemical concentration of macro and micronutrients of vegetarian and non-vegetarian individuals. This cross sectional study was conducted during April-September 2010. Sixty six vegetarian and 66 non-vegetarian healthy adult aged 40 years and above were enrolled from the Demographic Surveillance System area of Mirzapur sub-district under Tangail district of rural Bangladesh. Five milliliters (5.0 ml) of venous blood was collected for the biochemical analysis. Dietary assessment involved 24-hour food recall method. This study revealed that, vegetarians had similar BMI compared to non-vegetarians. Biochemical analysis unveiled mean level of folic acid to be significantly higher (23.1±12.7 vs. 16.9±8.8, p=0.002) and mean level of vitamin B12 (134.9±46.2 vs. 217.6±95.6, p<0.001) to be significantly lower in vegetarians compared to non-vegetarians. From dietary history, mean calorie intake (1671.9±788.5 kcal vs. 1908.9±574.5 kcal, p=0.013) and macronutrient (median value; per day) consumption was found lower [carbohydrate (334.5 gm vs. 385.1 gm, p=0.048); protein (34.9 gm vs. 53.9 gm, p<0.001); fat (7.7 gm vs. 12.7 gm, p=0.020)] in non-vegetarian group compared to vegetarian individuals. In multivariate analysis of biochemical indicators, individuals being vegetarian impacted on decreased level of vitamin B12 (74.02 pmol/L) and increased level of folic acid (6.34 nmol/L). Multivariate analysis of dietary indicators revealed, individuals being vegetarian has an impact on decreased intake of protein (7.85 gm) and increased intake of log transformed β-carotene (0.61 mcg). These results suggest that, vegetarians in rural Bangladesh have lower intake of protein and micronutrients specially vitamin B 12; but increased intake of folic acid and β-carotene. Assessment of these outcomes affirms further study
Biochemical and Dietary Indicators among Vegetarians and Non-Vegetarians: Findings from a Cross Sectional Study in Rural Bangladesh
doi:10.11648/j.ijnfs.20130203.16
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Fahmida Dil Farzana
Shahnawaz Ahmed
Farzana Ferdous
Lana Vanderlee
Soroar Hossain Khan
Anjan Kumar Roy
Mohammod Jobayer Chisti
Abu Syed Golam Faruque
Sumon Kumar Das
Biochemical and Dietary Indicators among Vegetarians and Non-Vegetarians: Findings from a Cross Sectional Study in Rural Bangladesh
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© Science Publishing Group
The Effect of Preparation of Boiled Foals’ meat by the Yakut Technique on the Nutritional Value of Yakut Horse Foals’ Meat
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130203.17
The results of the study on the effect of different cooking techniques of Yakut national meat products on the nutritional value of Yakut horse foals’ meat.
The results of the study on the effect of different cooking techniques of Yakut national meat products on the nutritional value of Yakut horse foals’ meat.
The Effect of Preparation of Boiled Foals’ meat by the Yakut Technique on the Nutritional Value of Yakut Horse Foals’ Meat
doi:10.11648/j.ijnfs.20130203.17
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Alexey A. F.
Petrova L. V.
The Effect of Preparation of Boiled Foals’ meat by the Yakut Technique on the Nutritional Value of Yakut Horse Foals’ Meat
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130203.17
© Science Publishing Group
The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130203.19
The potential of a nutritious fruit such as jackfruit (Artocarpus heterophilus) has remained largely untapped. Most tropical fruits can be processed and preserved in order to reduce post harvest loss in small scale operations using simple techniques. The proximate composition and sensory properties of jackfruit jam were investigated and pineapple jam was used as a control. Jackfruit jam was produced using the traditional open pan method. Proximate analysis showed protein content ranging from 0.19-1.12, ash from 0.27-1.50, vitamin C from 0.0037-0.0099, total acid from 0.054-0.313, pH from 3.35- 5.57 and oBrix from 23-70%. Result from Sensory evaluation using a five point hedonic scale to rate for color , aroma, taste, after taste, texture and general acceptability by untrained panelists indicated general acceptance of jackfruit jam. Results from sensory analysis showed that color ranged from 3.7-4.4, aroma from 3.7-4.4, taste from 3.8-4.6, after taste from 3.4-4.3 and general acceptability from 3.9-4.5, with jackfruit lower than the control in all cases, while texture ranged from 3.7- 4.3 and spreadability from 3.5-4.5 with jackfruit having a higher value in both cases. There was a significant difference at (P<0.05) in color, aroma, taste and general acceptability with control rated higher. While texture and spreadability showed no significant difference of (P>0.05). Assessors however scored jackfruit jam high for flavor and spreadability.
The potential of a nutritious fruit such as jackfruit (Artocarpus heterophilus) has remained largely untapped. Most tropical fruits can be processed and preserved in order to reduce post harvest loss in small scale operations using simple techniques. The proximate composition and sensory properties of jackfruit jam were investigated and pineapple jam was used as a control. Jackfruit jam was produced using the traditional open pan method. Proximate analysis showed protein content ranging from 0.19-1.12, ash from 0.27-1.50, vitamin C from 0.0037-0.0099, total acid from 0.054-0.313, pH from 3.35- 5.57 and oBrix from 23-70%. Result from Sensory evaluation using a five point hedonic scale to rate for color , aroma, taste, after taste, texture and general acceptability by untrained panelists indicated general acceptance of jackfruit jam. Results from sensory analysis showed that color ranged from 3.7-4.4, aroma from 3.7-4.4, taste from 3.8-4.6, after taste from 3.4-4.3 and general acceptability from 3.9-4.5, with jackfruit lower than the control in all cases, while texture ranged from 3.7- 4.3 and spreadability from 3.5-4.5 with jackfruit having a higher value in both cases. There was a significant difference at (P<0.05) in color, aroma, taste and general acceptability with control rated higher. While texture and spreadability showed no significant difference of (P>0.05). Assessors however scored jackfruit jam high for flavor and spreadability.
The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam
doi:10.11648/j.ijnfs.20130203.19
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Eke-Ejiofor. J
Owuno. F
The Pysico-Chemical and Sensory Properties of Jackfruit (Artocarpus Heterophilus) Jam
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130203.19
© Science Publishing Group
Consumer Perceptions of Agro-Food Products with Ethical Values in Serbia: An Exploratory Study
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130203.20
The renewed and intensified interest in issues of business ethics is typified by growth in demand of products encompassing ethical values such as organic and Fair Trade products. Consumer attitude to foods is mainly influenced by concerns (e.g. food safety, human health, environmental impact) and commodity attributes (e.g. quality, taste, freshness and packaging). The objective of this exploratory study is to get an insight on Serbian consumer perceptions of agro-food products with ethical values (AFPEV) namely organic, Fair Trade and traditional products. The paper is based on secondary data and an online self-administered questionnaire, carried out from December 2010 through June 2011 with 104 Serbian adult consumers, dealing with understanding of and knowledge about AFP and relationships with ethical values; AFPEV buying frequency; main criteria and reasons for buying AFPEV; opinion about AFPEV price and consumer willingness to pay; potential impacts on animal health and welfare as well environmental, economic social and civic impacts of buying AFPEV; purchasing channels; and main sources of information about AFPEV. Serbian consumers have a good knowledge about AFPEV that are bought by almost all the interviewees. Most of the respondents relate ethical values to the respect of environment and organic production. The main reasons for buying AFPEV are quality, organic certification and taste. Price seems less important. The main sources of information about AFPEV are mass media, newspapers and magazines. However, the majority of Serbian consumers prefer to get information directly from the supply chain actors mainly sellers and/or producers. AFPEV are bought mainly from the specialized shops and supermarkets to achieve personal satisfaction, for health, safety, natural resources conservation, and environment protection. Consumers do not always buy sustainable products as consequences of environmental concern or to benefit the community or due to personal beliefs but mainly to give priority to health. Ethical factors are important in some cases, but they may be overstated. Results indicated that most Serbian consumers perceived that AFPEV as healthier and portray a positive attitude towards AFPEV, thus showing a high willingness to pay higher prices. Serbian consumers seem to have a positive attitude towards organic, fair trade and typical products due to the sustainable benefits that they can bring about. Therefore, institutional and domestic market conditions should be improved for insuring long-term market development and information campaigns should be organized to increase Serbian consumers’ awareness and consciousness.
The renewed and intensified interest in issues of business ethics is typified by growth in demand of products encompassing ethical values such as organic and Fair Trade products. Consumer attitude to foods is mainly influenced by concerns (e.g. food safety, human health, environmental impact) and commodity attributes (e.g. quality, taste, freshness and packaging). The objective of this exploratory study is to get an insight on Serbian consumer perceptions of agro-food products with ethical values (AFPEV) namely organic, Fair Trade and traditional products. The paper is based on secondary data and an online self-administered questionnaire, carried out from December 2010 through June 2011 with 104 Serbian adult consumers, dealing with understanding of and knowledge about AFP and relationships with ethical values; AFPEV buying frequency; main criteria and reasons for buying AFPEV; opinion about AFPEV price and consumer willingness to pay; potential impacts on animal health and welfare as well environmental, economic social and civic impacts of buying AFPEV; purchasing channels; and main sources of information about AFPEV. Serbian consumers have a good knowledge about AFPEV that are bought by almost all the interviewees. Most of the respondents relate ethical values to the respect of environment and organic production. The main reasons for buying AFPEV are quality, organic certification and taste. Price seems less important. The main sources of information about AFPEV are mass media, newspapers and magazines. However, the majority of Serbian consumers prefer to get information directly from the supply chain actors mainly sellers and/or producers. AFPEV are bought mainly from the specialized shops and supermarkets to achieve personal satisfaction, for health, safety, natural resources conservation, and environment protection. Consumers do not always buy sustainable products as consequences of environmental concern or to benefit the community or due to personal beliefs but mainly to give priority to health. Ethical factors are important in some cases, but they may be overstated. Results indicated that most Serbian consumers perceived that AFPEV as healthier and portray a positive attitude towards AFPEV, thus showing a high willingness to pay higher prices. Serbian consumers seem to have a positive attitude towards organic, fair trade and typical products due to the sustainable benefits that they can bring about. Therefore, institutional and domestic market conditions should be improved for insuring long-term market development and information campaigns should be organized to increase Serbian consumers’ awareness and consciousness.
Consumer Perceptions of Agro-Food Products with Ethical Values in Serbia: An Exploratory Study
doi:10.11648/j.ijnfs.20130203.20
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Driouech. Noureddin
Capone. Roberto
Dernini. Sandro
Berjan. Sinisa
El Bilali. Hamid
Radovic. Mirjana
Despotovic. Aleksandra
Panin. Biljana
Consumer Perceptions of Agro-Food Products with Ethical Values in Serbia: An Exploratory Study
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© Science Publishing Group
Evaluation of Nutritional Quality of Commercially Cultured Indian White Shrimp Penaeus indicus
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130204.11
Penaeus indicus is a valued crustacean species. Currently P. indicus is mainly cultured in many areas of the world to overcome the increase of population consumption. Yet, the biochemical composition of this species is still inadequately understood. So, the purpose of the present work was, therefore, to assess the protein, carbohydrates, lipid , vitamins B1 , B2, amino acids, minerals and protein electrophoresis to evaluate the nutritive quality of this cultured prawn. In the present study, nutritional analysis of muscle of both sexes indicated that the presence of a high amount of protein, 9 essential amino acids and 7 non-essential amino acid. Furthermore, the edible portion of females had the highest levels of vitamin B1 and B2 compared with their males. While, mineral contents of muscles of male indicate this decreasing arrangement S > P > Ca > Zn > K > Na >Se and females had this order S > P > Zn> Ca > K > Na >Se. From the electrophoretic analysis of protein, 13 bands were identified around molecular weight 10.42 to121.07 KD, while the electrophoretic analysis of muscle of females showed 14 bands with molecular weight ranged from 10.09 to 198.7 KD. Regarding the results obtained in the present study in light of nutritional point of view commercial culture P. indicus is considered to be very good crustaceans species and can be very well used as food for human consumption .
Penaeus indicus is a valued crustacean species. Currently P. indicus is mainly cultured in many areas of the world to overcome the increase of population consumption. Yet, the biochemical composition of this species is still inadequately understood. So, the purpose of the present work was, therefore, to assess the protein, carbohydrates, lipid , vitamins B1 , B2, amino acids, minerals and protein electrophoresis to evaluate the nutritive quality of this cultured prawn. In the present study, nutritional analysis of muscle of both sexes indicated that the presence of a high amount of protein, 9 essential amino acids and 7 non-essential amino acid. Furthermore, the edible portion of females had the highest levels of vitamin B1 and B2 compared with their males. While, mineral contents of muscles of male indicate this decreasing arrangement S > P > Ca > Zn > K > Na >Se and females had this order S > P > Zn> Ca > K > Na >Se. From the electrophoretic analysis of protein, 13 bands were identified around molecular weight 10.42 to121.07 KD, while the electrophoretic analysis of muscle of females showed 14 bands with molecular weight ranged from 10.09 to 198.7 KD. Regarding the results obtained in the present study in light of nutritional point of view commercial culture P. indicus is considered to be very good crustaceans species and can be very well used as food for human consumption .
Evaluation of Nutritional Quality of Commercially Cultured Indian White Shrimp Penaeus indicus
doi:10.11648/j.ijnfs.20130204.11
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Hala Ali Abdel-Salam
Evaluation of Nutritional Quality of Commercially Cultured Indian White Shrimp Penaeus indicus
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10.11648/j.ijnfs.20130204.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130204.11
© Science Publishing Group
Formulation of Low Cost Complementary Baby Food to Improve the Nutritional Status of the Malnourished Children in Bangladesh
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130204.17
In the present study we formulated a low cost complementary baby food and investigated its role to improve the nutritional status of the malnourished baby. One hundred gm of complementary baby food was prepared by blending of 40 gm cereal powder, 16 gm green gram powder, 14 gm sesame powder, 14 gm banana powder, 10 gm pumpkin powder and 6 gm sugar powder according to the proportion of balanced diet. The formulated complementary baby food contained 336.5 Kcal energy and 6.56% moisture, 1.76% crude fiber, 17.5% protein, 13.7% fat, 31.31% carbohydrate, 30.93% ash, 27.7 mg of vitamin C, 210 µg of vitamin E, 30.15 mg of iron, 45.32 mg of zinc, 470.3 mg of calcium, 73.6 mg of magnesium and 1100 µg β-carotene. Impact of formulated complementary food to improve nutritional status was observed by conducting a cross-sectional study on 27 suspected malnourished children living in low socioeconomic status. According to the anthropometric data 18 children were found to be malnourished. From the 18 children, 13 children were taken as Feeding Group and remaining 5 children taken as Control Group. We found that 30.76% children were severe malnourished, 46.15% children were moderate malnourished and 23.07% children were mild malnourished according to Gomez classification. Nutritional status of the feeding and control group was investigated during the three months study period. It was found that control group gradually lost their weight (wasting) during the study periods due to faulty feeding practices and lack of calorie intake. Percent weight loss (wasting) at the end of the study period for Control-1, Control-2, Control-3, Control-4 and Control-5 were 8.60%, 7.14%, 8.33%, 10.0%, and 9.25% respectively. While the newly formulated complementary baby food was provided 120gm/day for the severe malnourished children and 80gm/day for the mild to moderate malnourished children during the study period. It was found that the formulated complementary baby food can reverse muscle wasting and improving nutritional status of the malnourished children during the study period. Thus newly formulated complementary baby food was efficiently providing both calorie and other dietary essentials to the malnourished children.
In the present study we formulated a low cost complementary baby food and investigated its role to improve the nutritional status of the malnourished baby. One hundred gm of complementary baby food was prepared by blending of 40 gm cereal powder, 16 gm green gram powder, 14 gm sesame powder, 14 gm banana powder, 10 gm pumpkin powder and 6 gm sugar powder according to the proportion of balanced diet. The formulated complementary baby food contained 336.5 Kcal energy and 6.56% moisture, 1.76% crude fiber, 17.5% protein, 13.7% fat, 31.31% carbohydrate, 30.93% ash, 27.7 mg of vitamin C, 210 µg of vitamin E, 30.15 mg of iron, 45.32 mg of zinc, 470.3 mg of calcium, 73.6 mg of magnesium and 1100 µg β-carotene. Impact of formulated complementary food to improve nutritional status was observed by conducting a cross-sectional study on 27 suspected malnourished children living in low socioeconomic status. According to the anthropometric data 18 children were found to be malnourished. From the 18 children, 13 children were taken as Feeding Group and remaining 5 children taken as Control Group. We found that 30.76% children were severe malnourished, 46.15% children were moderate malnourished and 23.07% children were mild malnourished according to Gomez classification. Nutritional status of the feeding and control group was investigated during the three months study period. It was found that control group gradually lost their weight (wasting) during the study periods due to faulty feeding practices and lack of calorie intake. Percent weight loss (wasting) at the end of the study period for Control-1, Control-2, Control-3, Control-4 and Control-5 were 8.60%, 7.14%, 8.33%, 10.0%, and 9.25% respectively. While the newly formulated complementary baby food was provided 120gm/day for the severe malnourished children and 80gm/day for the mild to moderate malnourished children during the study period. It was found that the formulated complementary baby food can reverse muscle wasting and improving nutritional status of the malnourished children during the study period. Thus newly formulated complementary baby food was efficiently providing both calorie and other dietary essentials to the malnourished children.
Formulation of Low Cost Complementary Baby Food to Improve the Nutritional Status of the Malnourished Children in Bangladesh
doi:10.11648/j.ijnfs.20130204.17
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Md. Ariful Alam
Md. Tanvir Sarwar
Md. Hafizur Rahman
A. Y. K Masud Rana
Shakh M. A Rouf
Formulation of Low Cost Complementary Baby Food to Improve the Nutritional Status of the Malnourished Children in Bangladesh
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130204.17
© Science Publishing Group
Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130204.14
Thirteen varieties (improved and local varieties) of non-parboiled milled rice (Oryza sativa Linn) grown in Nigeria and Cameroun were screened for gelatinization and amylose profile. Differential Scanning Calorimeter (DSC) was used in determining the gelatinization enthalpy (H), onset (To), peak (Tp) and conclusion (Tc) temperatures. Results from DSC curves presented a single endothermic transition and a flow of maximum heating at peak temperatures from 67.66 and 81.27 °C.The enthalpy levels varied from 0.33 J/g for Panter, to 2.90 J/g for Jamila. Amylose content varied from 8.59 % for FARO 57, to 23.61 % for TOX 3145. Comparing samples of local varieties with those of improved varieties showed higher values for onset and peak gelatinization temperatures among local varieties. A significant and positive correlation was observed in onset temperature, peak and conclusion temperatures while amylose was negatively and weakly related to all gelatinization parameters.
Thirteen varieties (improved and local varieties) of non-parboiled milled rice (Oryza sativa Linn) grown in Nigeria and Cameroun were screened for gelatinization and amylose profile. Differential Scanning Calorimeter (DSC) was used in determining the gelatinization enthalpy (H), onset (To), peak (Tp) and conclusion (Tc) temperatures. Results from DSC curves presented a single endothermic transition and a flow of maximum heating at peak temperatures from 67.66 and 81.27 °C.The enthalpy levels varied from 0.33 J/g for Panter, to 2.90 J/g for Jamila. Amylose content varied from 8.59 % for FARO 57, to 23.61 % for TOX 3145. Comparing samples of local varieties with those of improved varieties showed higher values for onset and peak gelatinization temperatures among local varieties. A significant and positive correlation was observed in onset temperature, peak and conclusion temperatures while amylose was negatively and weakly related to all gelatinization parameters.
Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun
doi:10.11648/j.ijnfs.20130204.14
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Amaka M. Odenigbo
Amaka M. Odenigbo
Michael Ngadi
Chijioke Ejebe
Chijioke Nwankpa
Nahemiah Danbaba
Sali Ndindeng
John Manful
Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130204.14
© Science Publishing Group
Nutritive Value and Characterization Properties of Fermented Camel Milk Fortified with some Date Palm Products Chemical, Bacteriological and Sensory Properties
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130204.13
Camel milk and dates have been reported to be used for prevention and treatment of various diseases in Arab countries. A total of 40 milk samples after parturition were collected from different zones of Al-Ahsa area, KSA. The analyses of chemical and nutritional values of camel milk were performed. The samples were analysed for total solids, fat, total protein, sugears, ash, minerals as well as vitamins. Results showed 11.90± 0.11% total solids, 2.69± 0.28% protein,3.26± 0.14 % fat, 1.13.22± 0.54 (g/100g), lactose 3.22±0.04%, glucose 3.22±0.07 %.sucrose 1.93. ±0.03% and ±0.04 %0.14 % acidity. The levels of ash, Ca, Mg, Na, vitamin C and B12 were higher. however concentration of Fe, vitamin A was relatively lower. Antimicrobial agents, lactoferrin (LF) were determined and the concentarion was 1.61 ±0.19 mg/ml. Generally, camel milk presented high nutritive and therapeutic applications. Yoghurt made from camel milk was prepared by adding date palm syrup (Depis) to cultured milk. The main objective from this part was to investigate the influence of Depis on chemical characteristics (titrable acidity, total solids, fat, and protein content), microbiological and sensory properties and acceptability of the resultant yoghurt during storage for 21 days at 4° C. Addition of 1, 2.5 and 5 % of Depis did not affect yoghurt pH or protein and fat content, but decreased moisture and increased the total solids significantly. Moreover, addition of Depis improved the viablity and stabilty of satrter cultuer during storage and the total viable counts were 0.67, 7.4, 7.7 and 7.8 ×10-7for control, 1, 2.5 and 5 % of Depis, respectively.Finally, addition of 5% Depis provided yoghurt with desired sensory properties.
Camel milk and dates have been reported to be used for prevention and treatment of various diseases in Arab countries. A total of 40 milk samples after parturition were collected from different zones of Al-Ahsa area, KSA. The analyses of chemical and nutritional values of camel milk were performed. The samples were analysed for total solids, fat, total protein, sugears, ash, minerals as well as vitamins. Results showed 11.90± 0.11% total solids, 2.69± 0.28% protein,3.26± 0.14 % fat, 1.13.22± 0.54 (g/100g), lactose 3.22±0.04%, glucose 3.22±0.07 %.sucrose 1.93. ±0.03% and ±0.04 %0.14 % acidity. The levels of ash, Ca, Mg, Na, vitamin C and B12 were higher. however concentration of Fe, vitamin A was relatively lower. Antimicrobial agents, lactoferrin (LF) were determined and the concentarion was 1.61 ±0.19 mg/ml. Generally, camel milk presented high nutritive and therapeutic applications. Yoghurt made from camel milk was prepared by adding date palm syrup (Depis) to cultured milk. The main objective from this part was to investigate the influence of Depis on chemical characteristics (titrable acidity, total solids, fat, and protein content), microbiological and sensory properties and acceptability of the resultant yoghurt during storage for 21 days at 4° C. Addition of 1, 2.5 and 5 % of Depis did not affect yoghurt pH or protein and fat content, but decreased moisture and increased the total solids significantly. Moreover, addition of Depis improved the viablity and stabilty of satrter cultuer during storage and the total viable counts were 0.67, 7.4, 7.7 and 7.8 ×10-7for control, 1, 2.5 and 5 % of Depis, respectively.Finally, addition of 5% Depis provided yoghurt with desired sensory properties.
Nutritive Value and Characterization Properties of Fermented Camel Milk Fortified with some Date Palm Products Chemical, Bacteriological and Sensory Properties
doi:10.11648/j.ijnfs.20130204.13
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Al- Otaibi
El- Demerdash
Nutritive Value and Characterization Properties of Fermented Camel Milk Fortified with some Date Palm Products Chemical, Bacteriological and Sensory Properties
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© Science Publishing Group
Assessment and Comparison of Quality of Solar Tunnel Dried Bombay Duck and Silver Pomfret with Traditional Sun Dried Samples
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130204.15
Traditional sun drying methods are widely used in Bangladesh to dry fish, though the quality is not satisfactory. The aim of this study was to assess the quality of solar tunnel dried Bombay duck and Siler pomfret, and to compare it with traditional sun dried Bombay duck and Silver pomfret. Raw fish samples of Bombay duck and Silver pomfret was collected and dried using solar tunnel dryer. The quality of the dried product was analyzed measuring moisture, protein, fat, ash, peroxide value and Total Volatile Base Nitrogen (TVB-N) content and analyzing water reconstitution properties. Traditional sun dried Bombay duck and Silver pomfret were also collected from different area, and the same measurement was also performed and compared with solar tunnel dried fish samples. Microbial quality was also analyzed using standard methods. Organoleptic quality of solar tunnel dried fish samples was found very well without any objectionable flavor and odor, compared with traditional sun dried fish samples. Moisture content was also observed (15.25 % in Bombay duck and 13.43 % in Silver pomfret) within the acceptable range. Protein content of solar dried fish samples was also found higher than that of traditional sun dried samples and water reconstitution power was also found better. Peroxide and TVB-N value of the solar tunnel dried studied samples were found within the normal limit of 10-20meq/kg of oil and up to 30 mg/100gm, respectively. Aerobic Plate Count was found lower, however Salmonella and Coliform was not found in both dried samples. The quality of solar tunnel dried Bombay duck and Silver pomfret samples were of excellent compared with samples dried by traditional sun drying method.
Traditional sun drying methods are widely used in Bangladesh to dry fish, though the quality is not satisfactory. The aim of this study was to assess the quality of solar tunnel dried Bombay duck and Siler pomfret, and to compare it with traditional sun dried Bombay duck and Silver pomfret. Raw fish samples of Bombay duck and Silver pomfret was collected and dried using solar tunnel dryer. The quality of the dried product was analyzed measuring moisture, protein, fat, ash, peroxide value and Total Volatile Base Nitrogen (TVB-N) content and analyzing water reconstitution properties. Traditional sun dried Bombay duck and Silver pomfret were also collected from different area, and the same measurement was also performed and compared with solar tunnel dried fish samples. Microbial quality was also analyzed using standard methods. Organoleptic quality of solar tunnel dried fish samples was found very well without any objectionable flavor and odor, compared with traditional sun dried fish samples. Moisture content was also observed (15.25 % in Bombay duck and 13.43 % in Silver pomfret) within the acceptable range. Protein content of solar dried fish samples was also found higher than that of traditional sun dried samples and water reconstitution power was also found better. Peroxide and TVB-N value of the solar tunnel dried studied samples were found within the normal limit of 10-20meq/kg of oil and up to 30 mg/100gm, respectively. Aerobic Plate Count was found lower, however Salmonella and Coliform was not found in both dried samples. The quality of solar tunnel dried Bombay duck and Silver pomfret samples were of excellent compared with samples dried by traditional sun drying method.
Assessment and Comparison of Quality of Solar Tunnel Dried Bombay Duck and Silver Pomfret with Traditional Sun Dried Samples
doi:10.11648/j.ijnfs.20130204.15
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Enamul Haque
M. Kamruzzaman
Md. Shofikul Islam
Tanvir Sarwar
Shaikh Shahinur Rahman
Md. Rezaul Karim
Assessment and Comparison of Quality of Solar Tunnel Dried Bombay Duck and Silver Pomfret with Traditional Sun Dried Samples
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130204.15
© Science Publishing Group
Reduction of Breath Alcohol Levels in Healthy Subjects by Citoethyl
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130204.16
The level of alcohol in the blood is a problem not only for health but also for motorists during the driving. The search for dietary supplements capable of reducing the rate of alcohol was hectic and different products with dubious quality have been put on the market. In the present work, 60 healthy male individuals were subjected to two tests. The first included the administration of 15 mL of concentrated commercial mixture of vitamins and antioxidants called Citoethyl (CTH), 40 minutes prior drinking 80 mL of pure ethyl alcohol diluted in 200 mL of water. The second test was performed by administering 15 mL of concentrated CTH, 40 minutes after drinking 80 mL of pure ethyl alcohol diluted in 200 mL of water. The amount of alcohol ingested corresponded to 1600 mL of beer ( 5% v/v alcohol) or 535 mL of wine (15% v / v alcohol) or 200 mL of liquor (40% v / v alcohol). The breath alcohol test was performed on each individual in six ranges of time from the administration of alcohol. We report in this work that there is a net reduction of the breath test value for alcohol resulting from the intake of CTH, in all the conditions used for experimentation. Not guaranteeing the results presented for higher doses of alcohol and for a too short period of time of administration of the CTH. The present work does not pretend to suggest a product for making drunk driving safer, but simply reports the experimental data on a mixture of vitamins and antioxidants, that show its qualities in reducing the rate of breath alcohol levels in healthy subjects.
The level of alcohol in the blood is a problem not only for health but also for motorists during the driving. The search for dietary supplements capable of reducing the rate of alcohol was hectic and different products with dubious quality have been put on the market. In the present work, 60 healthy male individuals were subjected to two tests. The first included the administration of 15 mL of concentrated commercial mixture of vitamins and antioxidants called Citoethyl (CTH), 40 minutes prior drinking 80 mL of pure ethyl alcohol diluted in 200 mL of water. The second test was performed by administering 15 mL of concentrated CTH, 40 minutes after drinking 80 mL of pure ethyl alcohol diluted in 200 mL of water. The amount of alcohol ingested corresponded to 1600 mL of beer ( 5% v/v alcohol) or 535 mL of wine (15% v / v alcohol) or 200 mL of liquor (40% v / v alcohol). The breath alcohol test was performed on each individual in six ranges of time from the administration of alcohol. We report in this work that there is a net reduction of the breath test value for alcohol resulting from the intake of CTH, in all the conditions used for experimentation. Not guaranteeing the results presented for higher doses of alcohol and for a too short period of time of administration of the CTH. The present work does not pretend to suggest a product for making drunk driving safer, but simply reports the experimental data on a mixture of vitamins and antioxidants, that show its qualities in reducing the rate of breath alcohol levels in healthy subjects.
Reduction of Breath Alcohol Levels in Healthy Subjects by Citoethyl
doi:10.11648/j.ijnfs.20130204.16
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Antonelli F.
Ferorelli P.
De Martino A.
Beninati S.
Reduction of Breath Alcohol Levels in Healthy Subjects by Citoethyl
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2014-01-01
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130204.16
© Science Publishing Group
Adhesive Interactions between Gelatinised Starch Granules
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130204.18
Different starches were extracted from wheat flour and maize flour. Thermal transitions can be monitored directly by the technique of differential scanning calorimetry (DSC). Two peaks were observed the first peak refer to the gelatinization temperatures where occurred at ~53-54ºC and the second peak was attributed to the dissociation of amylose–lipid complex. In addition the rheological properties of starches from wheat and maize flours were characterized by using low-amplitude oscillation. The results showed that Starch samples formed weak-gel networks by association between swollen granules. Blue dextrin method was also used to determine the swelling volume of heated and unheated wheat starch. The results indicated that gel-like character concentrations below close-packing.
Different starches were extracted from wheat flour and maize flour. Thermal transitions can be monitored directly by the technique of differential scanning calorimetry (DSC). Two peaks were observed the first peak refer to the gelatinization temperatures where occurred at ~53-54ºC and the second peak was attributed to the dissociation of amylose–lipid complex. In addition the rheological properties of starches from wheat and maize flours were characterized by using low-amplitude oscillation. The results showed that Starch samples formed weak-gel networks by association between swollen granules. Blue dextrin method was also used to determine the swelling volume of heated and unheated wheat starch. The results indicated that gel-like character concentrations below close-packing.
Adhesive Interactions between Gelatinised Starch Granules
doi:10.11648/j.ijnfs.20130204.18
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Salah Mohamed Hasan
Agoub Abdella Agoub
Ramadan Elsalhin Abdolgader
Eileen O'Neill
Edwin Morris
Adhesive Interactions between Gelatinised Starch Granules
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130204.18
© Science Publishing Group
Complementing Malaria Treatment Efforts among Children in Nigeria: A Focus on Adequate Nutrition
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130204.19
Malaria is by far the most important cause of morbidity and mortality among infants and young children, many of who are also victims of malnutrition, in Nigeria. Malaria is also responsible for a large proportion of neonatal and perinatal mortality. In addition, malaria causes anaemia in children, and undermine their growth and development, and also responsible for low birth weight among infants due to its effects on the foetus, as a result of infection of pregnant mothers in the developing nations, including Nigeria. Malaria is an endemic health problem in Nigeria, and experts affirmed that the co-existence of malnutrition and malaria infection vastly increases the severity of both .Malaria treatment and eradication, particularly among children, is fast becoming a lost battle in Nigeria. This paper therefore recommended the complementary roles of adequate nutrition along with potent drugs use, in malaria treatment for children in Nigeria.
Malaria is by far the most important cause of morbidity and mortality among infants and young children, many of who are also victims of malnutrition, in Nigeria. Malaria is also responsible for a large proportion of neonatal and perinatal mortality. In addition, malaria causes anaemia in children, and undermine their growth and development, and also responsible for low birth weight among infants due to its effects on the foetus, as a result of infection of pregnant mothers in the developing nations, including Nigeria. Malaria is an endemic health problem in Nigeria, and experts affirmed that the co-existence of malnutrition and malaria infection vastly increases the severity of both .Malaria treatment and eradication, particularly among children, is fast becoming a lost battle in Nigeria. This paper therefore recommended the complementary roles of adequate nutrition along with potent drugs use, in malaria treatment for children in Nigeria.
Complementing Malaria Treatment Efforts among Children in Nigeria: A Focus on Adequate Nutrition
doi:10.11648/j.ijnfs.20130204.19
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
G. O. Ayenigbara
Complementing Malaria Treatment Efforts among Children in Nigeria: A Focus on Adequate Nutrition
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© Science Publishing Group
Protective Effects of Pre-Germinated Brown Rice Extract against Amyloid β-Peptide Induced Neurotoxicity in Neuronal SK-N-SH Cells
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130204.12
Amyloid β-peptide (Aβ1-42) is the major component of amyloid plaques and is believed to induce oxidative stress and inflammation in brain, which are postulated to play important roles in the pathogenesis of Alzheimer’s disease (AD). The present study investigated the effect of pre-germinated brown rice extract (Oryza sativa L., PGBR ex) which contains a much higher concentration of essential amino acids, such as lysine, isoleucine, methionine and several kinds of antioxidants than conventional brown rice, and over 8-13 times the amount of γ-aminobutyric acid (GABA) shown to protect against oxidative stress and cell death. Pre-treatment of SK-N-SH cells with 2000 μg/ml PGBR ex significantly attenuated 10 μM Aβ1-42-induced neuronal cells deaths. Apoptotic cells death was demonstrated morphologically as well as by detection of the presence of activated caspase-3, DNA fragmentation and the production of reactive oxygen species (ROS) which could be reduced by pre-treatment of PGBR ex and brown rice extract (BR ex). These results suggest that the protective effect of PGBR ex and BR ex against Aβ1-42-induced neuronal cell death might be due to its anti-oxidative and anti-apoptotic properties and could be useful as a value added functional food to prevent neurodegenerative diseases.
Amyloid β-peptide (Aβ1-42) is the major component of amyloid plaques and is believed to induce oxidative stress and inflammation in brain, which are postulated to play important roles in the pathogenesis of Alzheimer’s disease (AD). The present study investigated the effect of pre-germinated brown rice extract (Oryza sativa L., PGBR ex) which contains a much higher concentration of essential amino acids, such as lysine, isoleucine, methionine and several kinds of antioxidants than conventional brown rice, and over 8-13 times the amount of γ-aminobutyric acid (GABA) shown to protect against oxidative stress and cell death. Pre-treatment of SK-N-SH cells with 2000 μg/ml PGBR ex significantly attenuated 10 μM Aβ1-42-induced neuronal cells deaths. Apoptotic cells death was demonstrated morphologically as well as by detection of the presence of activated caspase-3, DNA fragmentation and the production of reactive oxygen species (ROS) which could be reduced by pre-treatment of PGBR ex and brown rice extract (BR ex). These results suggest that the protective effect of PGBR ex and BR ex against Aβ1-42-induced neuronal cell death might be due to its anti-oxidative and anti-apoptotic properties and could be useful as a value added functional food to prevent neurodegenerative diseases.
Protective Effects of Pre-Germinated Brown Rice Extract against Amyloid β-Peptide Induced Neurotoxicity in Neuronal SK-N-SH Cells
doi:10.11648/j.ijnfs.20130204.12
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Rungtip Soi-ampornkul
Chatchawan Srisawat
Wipawan Thangnipon
Surin Kanyok
Sarawut Junnu
Wanphen Katanyoo
Sompong Liammongkolkul
Pairat Soi-ampornkul
Protective Effects of Pre-Germinated Brown Rice Extract against Amyloid β-Peptide Induced Neurotoxicity in Neuronal SK-N-SH Cells
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© Science Publishing Group
Subchronic Toxicity of the Beverage Made from Cassia Occidentalis Seeds in Mice
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130205.14
Cassia occidentalis seeds are commonly used in West of Africa to prepare a beverage which serves as a substitute for coffee, however these seeds are known to be toxic. A 20-day subchronic oral toxicity of C. occidentalis seeds and beverage was evaluated in male and female albino mice. Raw or roasted seeds of C. occidentalis were administered in the diet of one group of mice at dose levels of 0 and 100g/kg/day for 20 days, while 1ml of water or of beverage prepared from raw or roasted seeds was administered two-time daily to another group. The addition of raw seeds to the diet had significant (p ≤ 0.05) effects with clinical signs attributable to the test compound including weight body loss, increase of liver enzymes (GOT and GPT) activity and serum ammonia level, decrease of serum protein level and increase of Hepato-somatic-index. Addition of roasted seeds in the diet or administration of beverages prepared from the seeds had no clinical signs attributable to the test compound. These findings indicate that roasting and extraction, the two key operations in the process of C. occidentalis beverage, eliminate the toxicity of the seeds. It is suggested that roasting destroys the toxin and water which is used as solvent during the infusion is inefficient to extract the toxin from the grounded seeds.
Cassia occidentalis seeds are commonly used in West of Africa to prepare a beverage which serves as a substitute for coffee, however these seeds are known to be toxic. A 20-day subchronic oral toxicity of C. occidentalis seeds and beverage was evaluated in male and female albino mice. Raw or roasted seeds of C. occidentalis were administered in the diet of one group of mice at dose levels of 0 and 100g/kg/day for 20 days, while 1ml of water or of beverage prepared from raw or roasted seeds was administered two-time daily to another group. The addition of raw seeds to the diet had significant (p ≤ 0.05) effects with clinical signs attributable to the test compound including weight body loss, increase of liver enzymes (GOT and GPT) activity and serum ammonia level, decrease of serum protein level and increase of Hepato-somatic-index. Addition of roasted seeds in the diet or administration of beverages prepared from the seeds had no clinical signs attributable to the test compound. These findings indicate that roasting and extraction, the two key operations in the process of C. occidentalis beverage, eliminate the toxicity of the seeds. It is suggested that roasting destroys the toxin and water which is used as solvent during the infusion is inefficient to extract the toxin from the grounded seeds.
Subchronic Toxicity of the Beverage Made from Cassia Occidentalis Seeds in Mice
doi:10.11648/j.ijnfs.20130205.14
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Véronique Josette Essa’a
Gabriel Nama Medoua
Subchronic Toxicity of the Beverage Made from Cassia Occidentalis Seeds in Mice
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© Science Publishing Group
A Study of Salmonella Carriage among Asymptomatic Food-Handlers in Southern Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130205.15
Background: Salmonella is the most frequently reported cause of food borne illness in Ethiopia. Objective: The aim of this study was to screen food handlers in the Dilla area of Southern Ethiopia and to assess the scale of carriage of Salmonella species and to offer prophylaxis followed by re-testing and advice on personal and food hygiene as appropriate. Method: Stool samples were collected from a total of 107 food handlers from various establishments in the area. Enrichment culture using Selenite broth and sub-culture on to Deoxycholate Citrate agar was used followed by identification to genus level by use of a commercially available biochemical kit and polyvalent antisera. Result: Salmonella was isolated from one food handler only and this person could not be traced having left her employment and not having left a forwarding address. Conclusion: As food poisoning is a main issue in Ethiopia further epidemiological research, to monitor those found to be infected is mandatory.
Background: Salmonella is the most frequently reported cause of food borne illness in Ethiopia. Objective: The aim of this study was to screen food handlers in the Dilla area of Southern Ethiopia and to assess the scale of carriage of Salmonella species and to offer prophylaxis followed by re-testing and advice on personal and food hygiene as appropriate. Method: Stool samples were collected from a total of 107 food handlers from various establishments in the area. Enrichment culture using Selenite broth and sub-culture on to Deoxycholate Citrate agar was used followed by identification to genus level by use of a commercially available biochemical kit and polyvalent antisera. Result: Salmonella was isolated from one food handler only and this person could not be traced having left her employment and not having left a forwarding address. Conclusion: As food poisoning is a main issue in Ethiopia further epidemiological research, to monitor those found to be infected is mandatory.
A Study of Salmonella Carriage among Asymptomatic Food-Handlers in Southern Ethiopia
doi:10.11648/j.ijnfs.20130205.15
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Misganaw Birhaneselassie
David Williams
A Study of Salmonella Carriage among Asymptomatic Food-Handlers in Southern Ethiopia
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© Science Publishing Group
Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130205.13
The study assessed the quality of biscuit and cake produced from African breadfruit and sweet potato-wheat composite flour. Four blends of breadfruit, sweet potato/wheat were prepared in the proportions: 20:80, 30:70, 40:60, and 50:50% and wheat used as control. Flour blends were used to bake cake and biscuit. Proximate, physical properties and sensory attributes of the cakes and biscuits were examined. Results of proximate analysis showed that moisture content of biscuit ranged from 3.00- 6.79, fat 21.93 - 27.37, protein 5.5 - 7.08, carbohydrate 57.68 - 65.24 while moisture content in cake ranged from 21.97- 22.26, fat 18.93 and showed a total dislike for the taste, aroma, texture and color/appearance of any of the samples. All qualities evaluated did not significantly (p≤0.05) affect the acceptability and preference of the samples. Wheat flour could be substituted with African breadfruit and sweet potato flour up to 20% level in cake making and 30% in biscuit improved nutritional and sensory properties.
The study assessed the quality of biscuit and cake produced from African breadfruit and sweet potato-wheat composite flour. Four blends of breadfruit, sweet potato/wheat were prepared in the proportions: 20:80, 30:70, 40:60, and 50:50% and wheat used as control. Flour blends were used to bake cake and biscuit. Proximate, physical properties and sensory attributes of the cakes and biscuits were examined. Results of proximate analysis showed that moisture content of biscuit ranged from 3.00- 6.79, fat 21.93 - 27.37, protein 5.5 - 7.08, carbohydrate 57.68 - 65.24 while moisture content in cake ranged from 21.97- 22.26, fat 18.93 and showed a total dislike for the taste, aroma, texture and color/appearance of any of the samples. All qualities evaluated did not significantly (p≤0.05) affect the acceptability and preference of the samples. Wheat flour could be substituted with African breadfruit and sweet potato flour up to 20% level in cake making and 30% in biscuit improved nutritional and sensory properties.
Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits
doi:10.11648/j.ijnfs.20130205.13
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Eke-Ejiofor, J.
Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits
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© Science Publishing Group
Effect of Vegetable and Animal Protein Sources on Renal Failure in Diabetic Rats
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130205.11
Objective: This study was carried out to determine the effects of vegetable and animal proteins on renal failure in diabetic rats. Design: We used male, adult Wistar rats [n = 90 rats] in which diabetic renal disease was induced. Intervention: Rats were fed either a control diet or diets in which the protein came from vegetable [soy, lentil, or white bean] or animal [fish, beef, chicken, or eggs] sources. Main outcome measures: Urinary levels of total lipids, triglycerides, cholesterol fractions, liver enzymes function, total glucose, bilirubin, sodium [Na], potassium [K], albumin, creatinine and urea nitrogen were determined. Results: The fish protein and white bean protein diets exhibited the best results for lipid profiles in total lipid and triglycerides on renal failure in diabetic rats. Total cholesterol was decreased in the fish and soy protein diets. The serum liver enzyme activities of aspartate and alanine amino transferases showed that all protein sources appeared to perform better than the control group with respect to enzyme activities. However, the fish protein group exhibited the best results. In terms of the effects of the different protein sources on glucose [Glu], the fish protein group exhibited the lowest mean Glu level of all of the groups studied. Moreover, these levels were not significantly different from those of the white bean protein group compared with both control groups. The animal protein groups excreted higher urine volumes and more albumin than the plant protein groups. The creatinine and urea nitrogen levels in the fish protein group were similar to those of the soy group. The white bean protein group exhibited the highest Na levels among the experimental groups, whereas the egg protein group exhibited the lowest Na levels. Conclusion: A diet containing low protein fish may slow the progression of chronic renal failure in diabetic rats.
Objective: This study was carried out to determine the effects of vegetable and animal proteins on renal failure in diabetic rats. Design: We used male, adult Wistar rats [n = 90 rats] in which diabetic renal disease was induced. Intervention: Rats were fed either a control diet or diets in which the protein came from vegetable [soy, lentil, or white bean] or animal [fish, beef, chicken, or eggs] sources. Main outcome measures: Urinary levels of total lipids, triglycerides, cholesterol fractions, liver enzymes function, total glucose, bilirubin, sodium [Na], potassium [K], albumin, creatinine and urea nitrogen were determined. Results: The fish protein and white bean protein diets exhibited the best results for lipid profiles in total lipid and triglycerides on renal failure in diabetic rats. Total cholesterol was decreased in the fish and soy protein diets. The serum liver enzyme activities of aspartate and alanine amino transferases showed that all protein sources appeared to perform better than the control group with respect to enzyme activities. However, the fish protein group exhibited the best results. In terms of the effects of the different protein sources on glucose [Glu], the fish protein group exhibited the lowest mean Glu level of all of the groups studied. Moreover, these levels were not significantly different from those of the white bean protein group compared with both control groups. The animal protein groups excreted higher urine volumes and more albumin than the plant protein groups. The creatinine and urea nitrogen levels in the fish protein group were similar to those of the soy group. The white bean protein group exhibited the highest Na levels among the experimental groups, whereas the egg protein group exhibited the lowest Na levels. Conclusion: A diet containing low protein fish may slow the progression of chronic renal failure in diabetic rats.
Effect of Vegetable and Animal Protein Sources on Renal Failure in Diabetic Rats
doi:10.11648/j.ijnfs.20130205.11
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Nadia Saleh Al-Amoudi
Effect of Vegetable and Animal Protein Sources on Renal Failure in Diabetic Rats
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© Science Publishing Group
Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130205.12
We investigated cyanide levels in four cassava varieties and some derived products from Senegal. The study was conducted on fresh tubers by sampling in three longitudinal positions (1/4; 1/2; 3/4) and four radials (A, B, C and D). In addition, the sampling of derived products was carried out by product types (chip dried, graded, unpressed and pressed attieke, gari and flour). Cyanide contents were determined using differential pulse polarography. Results showed that whatever the variety considered, there was no significant difference between the total HCN content in cassava slices (1/4; 1/2; 3/4). Similarly, results from different layers (A, B, C and D) did not highlight the radial variability of the total HCN content. We showed a variable cyanide content (mg HCN/kg fresh material) in cassava varieties: 104.3 ± 3.9; 171.6 ± 5.4; 231.2 ± 10.2; 270.8 ± 12.0 for Kombo, Nigeria, Soya and Gniargui respectively. The detoxification processes (attieke, gari and flour) indicated a reduction rate in excess of 80% and may be effective to reduce the cyanide content in cassava root down to a tolerable level (< 50 mg/kg).
We investigated cyanide levels in four cassava varieties and some derived products from Senegal. The study was conducted on fresh tubers by sampling in three longitudinal positions (1/4; 1/2; 3/4) and four radials (A, B, C and D). In addition, the sampling of derived products was carried out by product types (chip dried, graded, unpressed and pressed attieke, gari and flour). Cyanide contents were determined using differential pulse polarography. Results showed that whatever the variety considered, there was no significant difference between the total HCN content in cassava slices (1/4; 1/2; 3/4). Similarly, results from different layers (A, B, C and D) did not highlight the radial variability of the total HCN content. We showed a variable cyanide content (mg HCN/kg fresh material) in cassava varieties: 104.3 ± 3.9; 171.6 ± 5.4; 231.2 ± 10.2; 270.8 ± 12.0 for Kombo, Nigeria, Soya and Gniargui respectively. The detoxification processes (attieke, gari and flour) indicated a reduction rate in excess of 80% and may be effective to reduce the cyanide content in cassava root down to a tolerable level (< 50 mg/kg).
Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal
doi:10.11648/j.ijnfs.20130205.12
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Séri Serge Guédé
Souleymane Traoré
Kouakou Brou
Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal
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© Science Publishing Group
Chemical Evaluation of Protein Quality of Sprouted Maize and Cowpea
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130205.17
This study was carried out to evaluate protein quality of maize and cowpea grains and the effect of sprouting on this quality. Both grains were germinated for up to 5 days and the protein qualities were evaluated chemically. The use of chemical evaluation is to circumvent the use of animal studies to monitor protein qualities in biological systems which are not perfect measures. The chemical parameters employed were chemical score, essential amino acid index (EAAI), biological value and protein requirement index. The result showed no appreciable change in the parameters tested after germination except for consistent amino acid lysine being limiting as the germination time progresses.This study had shown that contrary to expectations of improvement in protein quality during germination, there was no significant changes even at 5% probability level.
This study was carried out to evaluate protein quality of maize and cowpea grains and the effect of sprouting on this quality. Both grains were germinated for up to 5 days and the protein qualities were evaluated chemically. The use of chemical evaluation is to circumvent the use of animal studies to monitor protein qualities in biological systems which are not perfect measures. The chemical parameters employed were chemical score, essential amino acid index (EAAI), biological value and protein requirement index. The result showed no appreciable change in the parameters tested after germination except for consistent amino acid lysine being limiting as the germination time progresses.This study had shown that contrary to expectations of improvement in protein quality during germination, there was no significant changes even at 5% probability level.
Chemical Evaluation of Protein Quality of Sprouted Maize and Cowpea
doi:10.11648/j.ijnfs.20130205.17
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Malomo, Olu.
Alamu, E. A.
Oluwajoba, S. O.
Chemical Evaluation of Protein Quality of Sprouted Maize and Cowpea
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© Science Publishing Group
Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130205.18
Cookies are bakery products rich in fat and sugars. Lipids have in general important nutritional and technology factors, but excessive intake can bring health risks. The reduced caloric value and lipid content is a common demand among biscuits consumers, which come to own up to 60% fat. This study aimed at developing formulations of cookies with partial replacement (Standard-0%, R1-25%, R2-50% and R3-75%) of fat by inulin as well as evaluating physical, physicochemical and sensory characteristics. Through the present study, it was observed that the partial replacement of fat by inulin in the production of cookies was effective in reducing the percentage of total lipids in the final product, with maximum reduction of 86% in formulation R3, without changing the parameters for moisture, crude fiber and instrumental color. Once insulin was increased, the size of the cookies after baking decreased, therefore increasing the crispness of the cookies made from the formulation with the highest level of replacement, represented by R3, which negatively impacted the sensory evaluation of flavor and purchase intention for the product, while formulation R2, with 50% fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics. Therefore formulation R2 was been good in nutritional and sensorial performance, and then it is best formulation.
Cookies are bakery products rich in fat and sugars. Lipids have in general important nutritional and technology factors, but excessive intake can bring health risks. The reduced caloric value and lipid content is a common demand among biscuits consumers, which come to own up to 60% fat. This study aimed at developing formulations of cookies with partial replacement (Standard-0%, R1-25%, R2-50% and R3-75%) of fat by inulin as well as evaluating physical, physicochemical and sensory characteristics. Through the present study, it was observed that the partial replacement of fat by inulin in the production of cookies was effective in reducing the percentage of total lipids in the final product, with maximum reduction of 86% in formulation R3, without changing the parameters for moisture, crude fiber and instrumental color. Once insulin was increased, the size of the cookies after baking decreased, therefore increasing the crispness of the cookies made from the formulation with the highest level of replacement, represented by R3, which negatively impacted the sensory evaluation of flavor and purchase intention for the product, while formulation R2, with 50% fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics. Therefore formulation R2 was been good in nutritional and sensorial performance, and then it is best formulation.
Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin
doi:10.11648/j.ijnfs.20130205.18
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Renan Estevam Lourencetti
Lívia Benossi
Diego Rodrigues Marques
Breno Miguel Joia
Antonio Roberto Giriboni Monteiro
Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin
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2014-01-01
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130205.18
© Science Publishing Group
Analysis of the Proximate Composition and Energy Values of Two Varieties of Onion (Allium Cepa L.) Bulbs of Different Origin: A Comparative Study
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130205.16
Due to its significant medicinal property, nutritional worth and energy value, onions (Allium cepa L.) impart numerous health benefits to users. The comparative study was conducted to investigate the proximate composition, mineral composition and energy value of red onions of Bangladeshi and Indian origin. Results of studied onion varieties showed that, both Bangladeshi and Indian onions have high amount of Moisture (82.99 % and 82.77 %), Carbohydrate (14.146 % and 14.772 %), Total Sugar (4.74 % and 2.32 %), Vitamin-C (6.5 mg and 5.7 mg), Ca (46.9 mg and 25.7 mg), P (50.6 mg and 30.3 mg) and K (140 mg and 129 mg) respectively. The level of Protein (2.62 % and 1.489 %), Fat (0.4 % and 0.721 %), Fe (0.6 mg and 0.24 mg), Cu (0.04 mg and 0.1 mg), Mn (0.2 mg and 0.14 mg) and Zn (0.2 mg and 0.4 mg) are comparatively lower in the varieties. Presence of Protein, Fiber, Sugar, Vitamin-C, Ca, P, Na, K, Fe are considerably higher in Bangladeshi onions than the onions of Indian origin. In contrast, Indian onion has higher amount of fat and Zn. The levels of Carbohydrate, Silica and Ash content are almost identical in both varieties. The result obtained confirmed the usefulness and utility of onion bulbs of both varieties. The result also suggests that Bangladeshi onion having adequate quantity of vitamins and minerals with potentials to meet the nutritional requirements of human health is better than the onion of Indian origin.
Due to its significant medicinal property, nutritional worth and energy value, onions (Allium cepa L.) impart numerous health benefits to users. The comparative study was conducted to investigate the proximate composition, mineral composition and energy value of red onions of Bangladeshi and Indian origin. Results of studied onion varieties showed that, both Bangladeshi and Indian onions have high amount of Moisture (82.99 % and 82.77 %), Carbohydrate (14.146 % and 14.772 %), Total Sugar (4.74 % and 2.32 %), Vitamin-C (6.5 mg and 5.7 mg), Ca (46.9 mg and 25.7 mg), P (50.6 mg and 30.3 mg) and K (140 mg and 129 mg) respectively. The level of Protein (2.62 % and 1.489 %), Fat (0.4 % and 0.721 %), Fe (0.6 mg and 0.24 mg), Cu (0.04 mg and 0.1 mg), Mn (0.2 mg and 0.14 mg) and Zn (0.2 mg and 0.4 mg) are comparatively lower in the varieties. Presence of Protein, Fiber, Sugar, Vitamin-C, Ca, P, Na, K, Fe are considerably higher in Bangladeshi onions than the onions of Indian origin. In contrast, Indian onion has higher amount of fat and Zn. The levels of Carbohydrate, Silica and Ash content are almost identical in both varieties. The result obtained confirmed the usefulness and utility of onion bulbs of both varieties. The result also suggests that Bangladeshi onion having adequate quantity of vitamins and minerals with potentials to meet the nutritional requirements of human health is better than the onion of Indian origin.
Analysis of the Proximate Composition and Energy Values of Two Varieties of Onion (Allium Cepa L.) Bulbs of Different Origin: A Comparative Study
doi:10.11648/j.ijnfs.20130205.16
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Shovon Bhattacharjee
Abida Sultana
Muhammad Hasnan Sazzad
Muhammed Ariful Islam
M. M. Ahtashom
Asaduzzaman
Analysis of the Proximate Composition and Energy Values of Two Varieties of Onion (Allium Cepa L.) Bulbs of Different Origin: A Comparative Study
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© Science Publishing Group
Anti Gastritic and Antiulcerogenic Effects of Solanum Nigrum in Laboratory Animals
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.11
Leaves and berries of Solanum nigrum are commonly used in South India for the treatment of gastric ulcers, gastritis and other gastric problems. The present study investigated the Solanum nigrum leaf and berry extracts for their protective effect on ethanol induced gastritis and aspirin induced gastric ulcers of pylorus ligated rats. Sucralfate and Ranitidine were used as standard Drugs. Oral administration of aqueous extract of leaf (80 mg/Kg and 250 mg/Kg respectively) and berry (50 mg/Kg) significantly reduced the concentration of Evans blue in both gastric contents and glandular tissue indicating decreased vascular permeability and mucosal damage with respect to that of control. The berry aqueous extract offered more protection against gastritis than the leaf extracts. Pretreatment with aqueous extracts of Leaf (250 mg/Kg) and berry (50 mg/Kg) significantly reduced the Ulcer Index. The results tend to confirm the popular use of the plant.
Leaves and berries of Solanum nigrum are commonly used in South India for the treatment of gastric ulcers, gastritis and other gastric problems. The present study investigated the Solanum nigrum leaf and berry extracts for their protective effect on ethanol induced gastritis and aspirin induced gastric ulcers of pylorus ligated rats. Sucralfate and Ranitidine were used as standard Drugs. Oral administration of aqueous extract of leaf (80 mg/Kg and 250 mg/Kg respectively) and berry (50 mg/Kg) significantly reduced the concentration of Evans blue in both gastric contents and glandular tissue indicating decreased vascular permeability and mucosal damage with respect to that of control. The berry aqueous extract offered more protection against gastritis than the leaf extracts. Pretreatment with aqueous extracts of Leaf (250 mg/Kg) and berry (50 mg/Kg) significantly reduced the Ulcer Index. The results tend to confirm the popular use of the plant.
Anti Gastritic and Antiulcerogenic Effects of Solanum Nigrum in Laboratory Animals
doi:10.11648/j.ijnfs.20130206.11
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Maddala Rajeswari
Subbulakshmi Gurumurthy
Sandhya Kamat
Anti Gastritic and Antiulcerogenic Effects of Solanum Nigrum in Laboratory Animals
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© Science Publishing Group
Arabic Coffee with Two Doses of Cardamom: Effects on Health Biomarkers in Healthy Women
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.13
Background: Arabic coffee is a form of boiled unfiltered coffee rich in diterpenes, components shown to raise cholesterol. Cardamom, a component of Arabic coffee, has been traditionally used for its medicinal properties. This study investigates the effects of daily consumption of Arabic coffee with two different doses of cardamom on blood pressure, lipids, heart, and liver function biomarkers. Materials and Methods: Healthy adult females (n=36) were divided in three groups. Each was given daily 500 ml Arabic coffee, either with no cardamom (3:0, Control), or with one proportion of cardamom (3:1, ACLC), or with two proportions of cardamom (3:2, ACHC) 5 days/week, for a period of 4 weeks. Fasting blood was withdrawn at baseline, and end of intervention. Serum was analyzed for lipid profile, C-reactive protein (CRP), heart, and liver enzymes. Blood pressure was measured at the beginning and end of intervention. Results: TC was elevated in ACLC group, while TC and LDL-C increased in ACHC group. GGT significantly decreased in both groups. Coffee consumption with both cardamom doses showed no differences in blood pressure, lipids, heart and liver enzymes, or CRP compared to non-cardamom Arabic coffee. Conclusion: Daily consumption of 500 ml of Arabic coffee with regular or high doses of cardamom might be a risk factor for CVD due to elevation of TC and LDL-C especially with the high cardamom dose, despite its nil effect on blood pressure and inflammation, and beneficial effect on liver GGT enzyme.
Background: Arabic coffee is a form of boiled unfiltered coffee rich in diterpenes, components shown to raise cholesterol. Cardamom, a component of Arabic coffee, has been traditionally used for its medicinal properties. This study investigates the effects of daily consumption of Arabic coffee with two different doses of cardamom on blood pressure, lipids, heart, and liver function biomarkers. Materials and Methods: Healthy adult females (n=36) were divided in three groups. Each was given daily 500 ml Arabic coffee, either with no cardamom (3:0, Control), or with one proportion of cardamom (3:1, ACLC), or with two proportions of cardamom (3:2, ACHC) 5 days/week, for a period of 4 weeks. Fasting blood was withdrawn at baseline, and end of intervention. Serum was analyzed for lipid profile, C-reactive protein (CRP), heart, and liver enzymes. Blood pressure was measured at the beginning and end of intervention. Results: TC was elevated in ACLC group, while TC and LDL-C increased in ACHC group. GGT significantly decreased in both groups. Coffee consumption with both cardamom doses showed no differences in blood pressure, lipids, heart and liver enzymes, or CRP compared to non-cardamom Arabic coffee. Conclusion: Daily consumption of 500 ml of Arabic coffee with regular or high doses of cardamom might be a risk factor for CVD due to elevation of TC and LDL-C especially with the high cardamom dose, despite its nil effect on blood pressure and inflammation, and beneficial effect on liver GGT enzyme.
Arabic Coffee with Two Doses of Cardamom: Effects on Health Biomarkers in Healthy Women
doi:10.11648/j.ijnfs.20130206.13
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Maha M Badkook
Randa M Shrourou
Arabic Coffee with Two Doses of Cardamom: Effects on Health Biomarkers in Healthy Women
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© Science Publishing Group
Nutritional and Sensory Analysis of Millet Based Sponge Cake
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.14
Food companies are faced with an increased demand by health professionals and consumers for healthier food products. The need for flours that are free of gluten (such as millet, tapioca, potato, soy, flax, etc.) are becoming progressively more popular and are offering new sales potentials for food companies. It is against this background that the study was undertaken to produce millet based sponge cakes with the view of improving the sensory and nutritional values of the product. In addition to a control sample using only wheat flour, ten different cake formulations were prepared using varying wheat and millet flours ratios. Sensory analysis using forty untrained panel and proximate analyses were performed. The results revealed that significant differences in visual puffiness, appearance, texture/mouthfeel, moistness and smell acceptability were not observed among these products. Superimposition of the optimal areas having a score greater than 6.0 from each attribute was done to obtain an optimal formulation range. However, the sensory assessments of the products on the 9-point hedonic scale depicted that all products scores were more than 6 on the scale which is an indication that all sensory attributes were at least liked slightly in each case by the panel. Panel was able to correctly discriminate between the different samples in terms of the sensory attributes on the 9-point hedonic scale. However, the overall liking of the samples as perceived by the panel indicated that all products were acceptable with Sample E being the most preferred. Positive purchase intent was noticed among the panel hence offering new sales potential for the millet based cakes. There was improvement on the nutritional content (carbohydrate, fat and ash) of the formulations as the proximate analysis generally showed a mean increase of 2.08±0.36% for ash and 33.41±3.32% for fat against the control sample of 1.53% and 30.96% respectively. No significant change was observed in the protein content (7.43±0.92% against 7.44%). However, there was a decrease (71.41±5.38%) in carbohydrate content against control sample of 77.43%.
Food companies are faced with an increased demand by health professionals and consumers for healthier food products. The need for flours that are free of gluten (such as millet, tapioca, potato, soy, flax, etc.) are becoming progressively more popular and are offering new sales potentials for food companies. It is against this background that the study was undertaken to produce millet based sponge cakes with the view of improving the sensory and nutritional values of the product. In addition to a control sample using only wheat flour, ten different cake formulations were prepared using varying wheat and millet flours ratios. Sensory analysis using forty untrained panel and proximate analyses were performed. The results revealed that significant differences in visual puffiness, appearance, texture/mouthfeel, moistness and smell acceptability were not observed among these products. Superimposition of the optimal areas having a score greater than 6.0 from each attribute was done to obtain an optimal formulation range. However, the sensory assessments of the products on the 9-point hedonic scale depicted that all products scores were more than 6 on the scale which is an indication that all sensory attributes were at least liked slightly in each case by the panel. Panel was able to correctly discriminate between the different samples in terms of the sensory attributes on the 9-point hedonic scale. However, the overall liking of the samples as perceived by the panel indicated that all products were acceptable with Sample E being the most preferred. Positive purchase intent was noticed among the panel hence offering new sales potential for the millet based cakes. There was improvement on the nutritional content (carbohydrate, fat and ash) of the formulations as the proximate analysis generally showed a mean increase of 2.08±0.36% for ash and 33.41±3.32% for fat against the control sample of 1.53% and 30.96% respectively. No significant change was observed in the protein content (7.43±0.92% against 7.44%). However, there was a decrease (71.41±5.38%) in carbohydrate content against control sample of 77.43%.
Nutritional and Sensory Analysis of Millet Based Sponge Cake
doi:10.11648/j.ijnfs.20130206.14
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Kwaw Emmanuel
Sackey, Augustina Sackle
Nutritional and Sensory Analysis of Millet Based Sponge Cake
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© Science Publishing Group
Low level of Ochratoxin A enhances Aflatoxin B1 Induced Cytotoxicity and Lipid Peroxydation in Both Human Intestinal (Caco-2) and Hepatoma (HepG2) Cells Lines
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.15
Aflatoxin B1 (AFB1) and ochratoxin A (OTA) are contaminants which co-occurred in the same food such as cereals. The few studies performed on their interactive effect had revealed additive or antagonistic cytotoxic effect according to cells endpoints and concentrations of both mycotoxins. The aim of the present study was to investigate in a possible influence of very low level of ochratoxin A in aflatoxin B1 toxic action regarding cellular endpoints such as malonedialdehyde (MDA) production and cells viability as evaluated by lysosome and mitochondria integrities and cell lactate dehydrogenase (LDH) leakage. OTA (20nM) and AFB1 were tested in combination in both human intestinal (Caco-2) and hepatoma (HepG2) cells lines. As results, OTA alone tested at 20nM was not cytotoxic and did not induce MDA production in both Caco-2 and HepG2 cells line. Interestingly, combined to AFB1 (10µM), OTA enhanced markedly AFB1 cytotoxic effect. OTA significantly increased cell lysosomes damage induced by AFB1 from 24% to 38% (+14%) and from 28% to 43% (+15%) respectively in Caco-2 and HepG2 cells line (p<0.05). Similarly, OTA enhanced inhibition of mitochondria succinate dehydrogenase activity induced by AFB1 until to +15% and +6% respectively in Caco-2 and HepG2 cells line (p<0.05). On cell necrosis marker, the mixture of OTA and AFB1induced more LDH leakage when compared to AFB1 alone with increase of +14% and +12% respectively in Caco-2 and HepG2 cells line (p<0.05). Finally, on MDA production, AFB1 + OTA induced more intensively MDA production when compared to AFB1 alone with +49% and +110% of increasing in both Caco-2 and HepG2 cells line (p<0.01). Taken together, our results suggested that combined AFB1 and OTA induced all the toxicities observed with the mycotoxins separately but more intensively suggesting synergistic or potentiating effect. Moreover, AFB1 or its association with OTA had been found very potent in human hepatic cells HepG2 in necrosis induction but especially in lipids oxidative damage confirming oxidative stress as one of keys pathways in toxic action of AFB1.
Aflatoxin B1 (AFB1) and ochratoxin A (OTA) are contaminants which co-occurred in the same food such as cereals. The few studies performed on their interactive effect had revealed additive or antagonistic cytotoxic effect according to cells endpoints and concentrations of both mycotoxins. The aim of the present study was to investigate in a possible influence of very low level of ochratoxin A in aflatoxin B1 toxic action regarding cellular endpoints such as malonedialdehyde (MDA) production and cells viability as evaluated by lysosome and mitochondria integrities and cell lactate dehydrogenase (LDH) leakage. OTA (20nM) and AFB1 were tested in combination in both human intestinal (Caco-2) and hepatoma (HepG2) cells lines. As results, OTA alone tested at 20nM was not cytotoxic and did not induce MDA production in both Caco-2 and HepG2 cells line. Interestingly, combined to AFB1 (10µM), OTA enhanced markedly AFB1 cytotoxic effect. OTA significantly increased cell lysosomes damage induced by AFB1 from 24% to 38% (+14%) and from 28% to 43% (+15%) respectively in Caco-2 and HepG2 cells line (p<0.05). Similarly, OTA enhanced inhibition of mitochondria succinate dehydrogenase activity induced by AFB1 until to +15% and +6% respectively in Caco-2 and HepG2 cells line (p<0.05). On cell necrosis marker, the mixture of OTA and AFB1induced more LDH leakage when compared to AFB1 alone with increase of +14% and +12% respectively in Caco-2 and HepG2 cells line (p<0.05). Finally, on MDA production, AFB1 + OTA induced more intensively MDA production when compared to AFB1 alone with +49% and +110% of increasing in both Caco-2 and HepG2 cells line (p<0.01). Taken together, our results suggested that combined AFB1 and OTA induced all the toxicities observed with the mycotoxins separately but more intensively suggesting synergistic or potentiating effect. Moreover, AFB1 or its association with OTA had been found very potent in human hepatic cells HepG2 in necrosis induction but especially in lipids oxidative damage confirming oxidative stress as one of keys pathways in toxic action of AFB1.
Low level of Ochratoxin A enhances Aflatoxin B1 Induced Cytotoxicity and Lipid Peroxydation in Both Human Intestinal (Caco-2) and Hepatoma (HepG2) Cells Lines
doi:10.11648/j.ijnfs.20130206.15
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Kouadio James Halbin
Brou Kouakou
Gnakri Dago
Low level of Ochratoxin A enhances Aflatoxin B1 Induced Cytotoxicity and Lipid Peroxydation in Both Human Intestinal (Caco-2) and Hepatoma (HepG2) Cells Lines
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© Science Publishing Group
Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.16
Moisture content, crude fat content, fatty acid composition, pH, water-holding capacity, Warner-Bratzler shear force (WBsf), and meat color were measured to evaluate the quality of meats from pigs fed a special diet of feed supplemented with defatted sesame dregs and barley leaf (DSBL). Slight differences in moisture content, water-holding capacity, color, and pH were seen in meats from the pigs fed the special diet. However, the DSBL (5% each of defatted sesame dregs and barley leaf in feed) supplemented diet considerably improved pork quality as evaluated using WBsf values, suggesting that these supplements contain antioxidants. Crude fat content in meats from the pigs decreased with increased percentages of DSBL in the diets. Generally, compositional decrease was observed in margaric, stearic and linoleic acids in the meats from the pigs fed the special diet. The results suggest that supplementing antioxidants in feeds improve pork quality.
Moisture content, crude fat content, fatty acid composition, pH, water-holding capacity, Warner-Bratzler shear force (WBsf), and meat color were measured to evaluate the quality of meats from pigs fed a special diet of feed supplemented with defatted sesame dregs and barley leaf (DSBL). Slight differences in moisture content, water-holding capacity, color, and pH were seen in meats from the pigs fed the special diet. However, the DSBL (5% each of defatted sesame dregs and barley leaf in feed) supplemented diet considerably improved pork quality as evaluated using WBsf values, suggesting that these supplements contain antioxidants. Crude fat content in meats from the pigs decreased with increased percentages of DSBL in the diets. Generally, compositional decrease was observed in margaric, stearic and linoleic acids in the meats from the pigs fed the special diet. The results suggest that supplementing antioxidants in feeds improve pork quality.
Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves
doi:10.11648/j.ijnfs.20130206.16
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Myung-Hwa Kang
Kwan-Sik Min
Takayuki Shibamoto
Enhancement of Pork Quality from Pigs Fed Feeds Supplemented with Antioxidants Containing Defatted Sesame Dregs and Dried Barley Leaves
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.16
© Science Publishing Group
Comparative Study of Antibacterial Activity of Vancomycin and Chemically Treated Chitosan Prepared from Shrimp (Macrobrachium Rosenbergii) Waste
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.17
Chitosan is derived from exoskeleton of crustaceans (such as crabs and shrimp) and cell walls of fungi has a number of commercial and possible biomedical uses is produced commercially by deacetylation of chitin is a linear polysaccharide composed of randomly distributed β-(1-4)-linked D-glucosamine (deacetylated unit) and N-acetyl-D-glucosamine (acetylated unit). The structural element This study was conducted to compare the antibacterial activity of chitosan with the combination of chitosan and vancomycin against gram negative Escherichia coli and gram positive Staphylococcus aureus. Optical density (OD) value measurement technique was undertaken to measure antibacterial activity. After incubation, turbidimetric measurements of bacterial growth of sets of test tubes were taken after every 4 hours, for 48 hours and then compared. For S. aureus and chitosan the average absorbance were found as 0.448, 0.457, 0.492, 0.532, 0.582, 0.645, 0.683, 0.724, 0.751, 0.793, 0.840, and 0.896, while for S. aureus with both chitosan and vancomycin, absorbance were 0.267, 0.286, 0.321, 0.346, 0.386, 0.431, 0.467, 0.475, 0.509, 0.541, 0.565, and 0.629. Again for E. coli and chitosan the average absorbance were found as 0.407, 0.429, 0.464, 0.506, 0.564, 0.6, 0.645, 0.703, 0.756, 0.815, 0.850, and 0.901, while E. coli with both chitosan and vancomycin, absorbance were 0.213, 0.233, 0.322, 0.347, 0.409, 0.446, 0.475, 0.511, 0.545, 0.582, 0.628, and 0.647. Both of these revealed that chitosan and vancomycin together possess higher antibacterial activity against gram positive and gram-negative bacteria than chitosan solitarily used. Statistical analysis of the both study also represented in Mean±3SD. Comparison of the antibacterial activity against E. coli and S. aureus revealed that chitosan and vancomycin posses similar antibacterial activity against gram positive and gram negative bacteria.
Chitosan is derived from exoskeleton of crustaceans (such as crabs and shrimp) and cell walls of fungi has a number of commercial and possible biomedical uses is produced commercially by deacetylation of chitin is a linear polysaccharide composed of randomly distributed β-(1-4)-linked D-glucosamine (deacetylated unit) and N-acetyl-D-glucosamine (acetylated unit). The structural element This study was conducted to compare the antibacterial activity of chitosan with the combination of chitosan and vancomycin against gram negative Escherichia coli and gram positive Staphylococcus aureus. Optical density (OD) value measurement technique was undertaken to measure antibacterial activity. After incubation, turbidimetric measurements of bacterial growth of sets of test tubes were taken after every 4 hours, for 48 hours and then compared. For S. aureus and chitosan the average absorbance were found as 0.448, 0.457, 0.492, 0.532, 0.582, 0.645, 0.683, 0.724, 0.751, 0.793, 0.840, and 0.896, while for S. aureus with both chitosan and vancomycin, absorbance were 0.267, 0.286, 0.321, 0.346, 0.386, 0.431, 0.467, 0.475, 0.509, 0.541, 0.565, and 0.629. Again for E. coli and chitosan the average absorbance were found as 0.407, 0.429, 0.464, 0.506, 0.564, 0.6, 0.645, 0.703, 0.756, 0.815, 0.850, and 0.901, while E. coli with both chitosan and vancomycin, absorbance were 0.213, 0.233, 0.322, 0.347, 0.409, 0.446, 0.475, 0.511, 0.545, 0.582, 0.628, and 0.647. Both of these revealed that chitosan and vancomycin together possess higher antibacterial activity against gram positive and gram-negative bacteria than chitosan solitarily used. Statistical analysis of the both study also represented in Mean±3SD. Comparison of the antibacterial activity against E. coli and S. aureus revealed that chitosan and vancomycin posses similar antibacterial activity against gram positive and gram negative bacteria.
Comparative Study of Antibacterial Activity of Vancomycin and Chemically Treated Chitosan Prepared from Shrimp (Macrobrachium Rosenbergii) Waste
doi:10.11648/j.ijnfs.20130206.17
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Rashna Gulshan
Md. Tanvir Sarwar
Md. Abdullah Al Mamun
Md. Jahangir Alam
Sabir Hossain
M. Masihul Alam
Comparative Study of Antibacterial Activity of Vancomycin and Chemically Treated Chitosan Prepared from Shrimp (Macrobrachium Rosenbergii) Waste
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© Science Publishing Group
Anthropometric Measurements and the Effect of Breakfast Sources in School Achievement, Physical Activity and Dietary Intake for 6-13 Years Old Primary School Children Girls in Makkah City
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.12
Background: Many studies run in Saudi Arabia to seize obesity and food related diseases, but lack of data on anthropometric status and related health problems in primary school girls in western area promoted further research. Objectives: To determine the patterns of growth status on children, to compare between home and school breakfast with the consumption of macronutrient and minerals, physical activity. Methodology: A cross sectional study was carried out in randomly selected 165 students girls from 3 schools in Makkah in primary schools aged between (6 and 13 years). Their height and weight were measured and weight for age, height for age and body mass index (BMI) for age were calculated. The children's information was obtained by interview and 24hr recall was completed by mothers for accuracy. Frequencies, mean, SD, differences between groups using chi square test and 24hr recall dietary analysis, were measured by SPSS package (Version 16.0). Results: The prevalence of overweight and obesity, underweight, wasting, and stunting were 29.5%, 20%, 20% and 11% respectively. Lower vitamin B12 intake was associated with stunting. There was association between underweight and stunting. The mean for the macronutrients was high, except for fat mean which was within RDI. Total calories come from carbohydrate 48.9%, Protein 18.5%, and Fat 32.6%. A higher percentage of school breakfast consumers had low physical activity level compared to their counterparts (50.6% vs. 28.8%). Moreover, the former group had lower school achievement level vs. home breakfast consumers (89%vs.57.8%). Conclusion: Preventive measures should be instituted by health authorities to prevent further increase in the prevalence of overweight, wasting, and stunting in school- aged children. It is becoming a priority to establish school and adolescent nutrition and health programmes, with the emphasis on increasing physical education and consumption of healthy diet.
Background: Many studies run in Saudi Arabia to seize obesity and food related diseases, but lack of data on anthropometric status and related health problems in primary school girls in western area promoted further research. Objectives: To determine the patterns of growth status on children, to compare between home and school breakfast with the consumption of macronutrient and minerals, physical activity. Methodology: A cross sectional study was carried out in randomly selected 165 students girls from 3 schools in Makkah in primary schools aged between (6 and 13 years). Their height and weight were measured and weight for age, height for age and body mass index (BMI) for age were calculated. The children's information was obtained by interview and 24hr recall was completed by mothers for accuracy. Frequencies, mean, SD, differences between groups using chi square test and 24hr recall dietary analysis, were measured by SPSS package (Version 16.0). Results: The prevalence of overweight and obesity, underweight, wasting, and stunting were 29.5%, 20%, 20% and 11% respectively. Lower vitamin B12 intake was associated with stunting. There was association between underweight and stunting. The mean for the macronutrients was high, except for fat mean which was within RDI. Total calories come from carbohydrate 48.9%, Protein 18.5%, and Fat 32.6%. A higher percentage of school breakfast consumers had low physical activity level compared to their counterparts (50.6% vs. 28.8%). Moreover, the former group had lower school achievement level vs. home breakfast consumers (89%vs.57.8%). Conclusion: Preventive measures should be instituted by health authorities to prevent further increase in the prevalence of overweight, wasting, and stunting in school- aged children. It is becoming a priority to establish school and adolescent nutrition and health programmes, with the emphasis on increasing physical education and consumption of healthy diet.
Anthropometric Measurements and the Effect of Breakfast Sources in School Achievement, Physical Activity and Dietary Intake for 6-13 Years Old Primary School Children Girls in Makkah City
doi:10.11648/j.ijnfs.20130206.12
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Hassan Mazher Bukhari
Anthropometric Measurements and the Effect of Breakfast Sources in School Achievement, Physical Activity and Dietary Intake for 6-13 Years Old Primary School Children Girls in Makkah City
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© Science Publishing Group
Determination of Microbial Growth and Survival in Salad Vegetables through in Vitro Challenge Test
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.18
Current study attempted to examine the growth and subsequent survival of the common spoilage bacteria in vegetable samples collected from Dhaka, Bangladesh. Carrot, cucumber, tomato and lettuce samples were obtained from local markets and rendered free of contaminants. Each sample was then inoculated separately with an array of 9 test bacteria, resulting in the initial load of 105 cfu/g. The results revealed more than 6-log reduction of Salmonella spp. in carrot and tomato samples, Shigella spp. in carrot, lettuce and cucumber samples, Aeromonas spp. in tomato samples, Pseudomonas spp. in lettuce samples, and Listeria spp. in cucumber samples. No significant reduction in E. coli was observed in the cucumber samples, while in carrots and tomato samples, approximately 2- log reductions was found. Demonstration of the capacity of vegetables to influence microbial growth would further aid in the maintenance of the food quality and stability as well as their shelf life. Conducting such experiments after the quantification of spoiling microorganisms thus imparts a complete bacteriological profile, which is of public health significance.
Current study attempted to examine the growth and subsequent survival of the common spoilage bacteria in vegetable samples collected from Dhaka, Bangladesh. Carrot, cucumber, tomato and lettuce samples were obtained from local markets and rendered free of contaminants. Each sample was then inoculated separately with an array of 9 test bacteria, resulting in the initial load of 105 cfu/g. The results revealed more than 6-log reduction of Salmonella spp. in carrot and tomato samples, Shigella spp. in carrot, lettuce and cucumber samples, Aeromonas spp. in tomato samples, Pseudomonas spp. in lettuce samples, and Listeria spp. in cucumber samples. No significant reduction in E. coli was observed in the cucumber samples, while in carrots and tomato samples, approximately 2- log reductions was found. Demonstration of the capacity of vegetables to influence microbial growth would further aid in the maintenance of the food quality and stability as well as their shelf life. Conducting such experiments after the quantification of spoiling microorganisms thus imparts a complete bacteriological profile, which is of public health significance.
Determination of Microbial Growth and Survival in Salad Vegetables through in Vitro Challenge Test
doi:10.11648/j.ijnfs.20130206.18
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Farahnaaz Feroz
Jessica Das Senjuti
Rashed Noor
Determination of Microbial Growth and Survival in Salad Vegetables through in Vitro Challenge Test
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© Science Publishing Group
Moulds and Ochratoxin A Occurrence in Cola Nitida Fresh Nuts after Treatment by Fungicide Epoxiconazole and Stored for Several Months in Various Containers
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.20
The conservation of fresh kolanuts produced in Côte d’Ivoire and intended for the export, poses a veritable problem for the farmers. After 2 or 3 months of storage, the stock of kolanuts dramatically diminished occasioning high loss of economic resources. The aim of the present study was to find strategies for the best conservation for long period by investigation in appropriated nature of container, temperature of storage and in a possible fungicide adequate for kolanuts. Three (03) containers namely traditional made from the leaves of Thaumatococcus daniellii (Benn.) Benth., polyvinyl chloride (PVC) container and perforated cardboard have been studied. The temperatures of storage investigated were 26°C and 29°C while epoxiconazole is used as the fungicide. Fungi and Ochratoxin A (OTA) occurrence have been taken as bio-indicators of kolanuts healthy. Fungi were isolated by using Potato Dextrose Agar (PDA) and standard laboratory methods while OTA was extracted with a methanol/3% sodium hydrogen carbonate solution and purified using an immunoaffinity column prior to HPLC analysis with fluorescence detection. As results, the best temperature of storage could be 26°C and the container PVC had been found more efficient in fungi reduction in kolanuts when compared to traditional container made from leaves of Thaumatococcus daniellii (Benn.) Benth. In addition, OTA levels are stayed lows after 10 months of kolanuts storage. Moreover, the fungicide epoxiconazole was able to prevent Aspergillius flavus proliferation and retarded both Penicillium sp. contamination and OTA secretion in kolanuts until 6 months of storage. Taken together, the results suggested that a combination of the using of PVC container and fungicide epoxiconazole and 26°C as temperature of storage could improve significantly the conservation of fresh kolanuts for several months.
The conservation of fresh kolanuts produced in Côte d’Ivoire and intended for the export, poses a veritable problem for the farmers. After 2 or 3 months of storage, the stock of kolanuts dramatically diminished occasioning high loss of economic resources. The aim of the present study was to find strategies for the best conservation for long period by investigation in appropriated nature of container, temperature of storage and in a possible fungicide adequate for kolanuts. Three (03) containers namely traditional made from the leaves of Thaumatococcus daniellii (Benn.) Benth., polyvinyl chloride (PVC) container and perforated cardboard have been studied. The temperatures of storage investigated were 26°C and 29°C while epoxiconazole is used as the fungicide. Fungi and Ochratoxin A (OTA) occurrence have been taken as bio-indicators of kolanuts healthy. Fungi were isolated by using Potato Dextrose Agar (PDA) and standard laboratory methods while OTA was extracted with a methanol/3% sodium hydrogen carbonate solution and purified using an immunoaffinity column prior to HPLC analysis with fluorescence detection. As results, the best temperature of storage could be 26°C and the container PVC had been found more efficient in fungi reduction in kolanuts when compared to traditional container made from leaves of Thaumatococcus daniellii (Benn.) Benth. In addition, OTA levels are stayed lows after 10 months of kolanuts storage. Moreover, the fungicide epoxiconazole was able to prevent Aspergillius flavus proliferation and retarded both Penicillium sp. contamination and OTA secretion in kolanuts until 6 months of storage. Taken together, the results suggested that a combination of the using of PVC container and fungicide epoxiconazole and 26°C as temperature of storage could improve significantly the conservation of fresh kolanuts for several months.
Moulds and Ochratoxin A Occurrence in Cola Nitida Fresh Nuts after Treatment by Fungicide Epoxiconazole and Stored for Several Months in Various Containers
doi:10.11648/j.ijnfs.20130206.20
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Nimaga Daouda
Kouadio James Halbin
Nindjin Charlemagne
Tetchi Fabrice Achille
Amani Georges
Moulds and Ochratoxin A Occurrence in Cola Nitida Fresh Nuts after Treatment by Fungicide Epoxiconazole and Stored for Several Months in Various Containers
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.20
© Science Publishing Group
Nutritional Status of Upper Primary School Pupils in a Rural Setting in Ghana
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.19
Malnutrition continues to be a major problem among school-aged children in developing countries. In Ghana, there is not much documented data on the nutritional status of this category of children. Thus, this cross-sectional study was conducted to assess the nutritional status of 120 upper primary school pupils, comprising 60 males and 60 females in a rural setting. These pupils were randomly selected from 3 public schools in 3 villages with similar socioeconomic characteristics in the Atwima-Nwabiagya District of the Ashanti region of Ghana. A pretested structured questionnaire was used to collect information on socio-demographic characteristics and food consumption patterns of the pupils while an electronic bathroom scale and microtoise stadiometer were used to obtain their weights and heights, respectively. A 24-hour dietary recall was used to assess the nutrients and energy intakes and the ESHA food processor nutrients database was employed in the analysis of energy and nutrients. To assess stunting and underweight among the respondents, WHO/Epi software was used. T-test and chi-squared statistic were used to analyze differences between variables. The results of the study revealed that almost half of the pupils reported eating three times daily with breakfast and lunch mainly consumed from the school canteen. The 24-hour recall showed that the pupils did not meet their energy and nutrient requirements except for five out of the twelve nutrients investigated. The prevalence of stunting and underweight were 56.7% and 45.8%, respectively, among the respondents. More males than females were either stunted or underweight. However, no significant difference was found between males and females in the incidence of stunting and underweight. The prevalence of thinness also showed that 5% of the males were thin and 13.5% females were overweight/obese. It was concluded that the nutritional status of the respondents was poor since the incidence of stunting and underweight were high while energy and some nutrients were below the recommended intakes. The researchers recommended that there should be more effort in designing intervention programs to improve the quality of meals the pupils consume and also there should be more emphasis on nutrition education at the primary level in rural areas.
Malnutrition continues to be a major problem among school-aged children in developing countries. In Ghana, there is not much documented data on the nutritional status of this category of children. Thus, this cross-sectional study was conducted to assess the nutritional status of 120 upper primary school pupils, comprising 60 males and 60 females in a rural setting. These pupils were randomly selected from 3 public schools in 3 villages with similar socioeconomic characteristics in the Atwima-Nwabiagya District of the Ashanti region of Ghana. A pretested structured questionnaire was used to collect information on socio-demographic characteristics and food consumption patterns of the pupils while an electronic bathroom scale and microtoise stadiometer were used to obtain their weights and heights, respectively. A 24-hour dietary recall was used to assess the nutrients and energy intakes and the ESHA food processor nutrients database was employed in the analysis of energy and nutrients. To assess stunting and underweight among the respondents, WHO/Epi software was used. T-test and chi-squared statistic were used to analyze differences between variables. The results of the study revealed that almost half of the pupils reported eating three times daily with breakfast and lunch mainly consumed from the school canteen. The 24-hour recall showed that the pupils did not meet their energy and nutrient requirements except for five out of the twelve nutrients investigated. The prevalence of stunting and underweight were 56.7% and 45.8%, respectively, among the respondents. More males than females were either stunted or underweight. However, no significant difference was found between males and females in the incidence of stunting and underweight. The prevalence of thinness also showed that 5% of the males were thin and 13.5% females were overweight/obese. It was concluded that the nutritional status of the respondents was poor since the incidence of stunting and underweight were high while energy and some nutrients were below the recommended intakes. The researchers recommended that there should be more effort in designing intervention programs to improve the quality of meals the pupils consume and also there should be more emphasis on nutrition education at the primary level in rural areas.
Nutritional Status of Upper Primary School Pupils in a Rural Setting in Ghana
doi:10.11648/j.ijnfs.20130206.19
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Angelina Opoku Danquah
Adwoa Nyantakyiwaa Amoah
Clara Opare-Obisaw
Nutritional Status of Upper Primary School Pupils in a Rural Setting in Ghana
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326
2014-01-01
2014-01-01
10.11648/j.ijnfs.20130206.19
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.19
© Science Publishing Group
Milk Consumption is Not Affected by C/T-13910 Single Nucleotide Polymorphism in a Tajik Population in a Southern Region of Uzbekistan
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.21
Objective: To determine the prevalence of adult-type hypolactasia in the Tajik population living in the south of Uzbekistan by genotyping of allelic variants C/T-13910 and identifying their tolerance to milk. Methods: 100 ethnic Tajik adults were examined for C/T-13910 single nucleotide polymorphisms using polymerase chain reaction/restriction fragment length polymorphism. Milk tolerance was analyzed by a questionnaire developed to assess dyspepsia after milk and dairy consumption. Results: A genetic marker of hypolactasia - C/C-13910 genotype was detected in 83% of the adult Tajik population. However, despite the high prevalence of lactose intolerance in the Tajik population, the majority consume between 100-200 ml of milk per day. Conclusion: The Tajik population is characterized by a high prevalence of hypolactasia. Milk consumption is not affected by the determined genotypes since people of Tajik ethnicity consume milk in small quantities.
Objective: To determine the prevalence of adult-type hypolactasia in the Tajik population living in the south of Uzbekistan by genotyping of allelic variants C/T-13910 and identifying their tolerance to milk. Methods: 100 ethnic Tajik adults were examined for C/T-13910 single nucleotide polymorphisms using polymerase chain reaction/restriction fragment length polymorphism. Milk tolerance was analyzed by a questionnaire developed to assess dyspepsia after milk and dairy consumption. Results: A genetic marker of hypolactasia - C/C-13910 genotype was detected in 83% of the adult Tajik population. However, despite the high prevalence of lactose intolerance in the Tajik population, the majority consume between 100-200 ml of milk per day. Conclusion: The Tajik population is characterized by a high prevalence of hypolactasia. Milk consumption is not affected by the determined genotypes since people of Tajik ethnicity consume milk in small quantities.
Milk Consumption is Not Affected by C/T-13910 Single Nucleotide Polymorphism in a Tajik Population in a Southern Region of Uzbekistan
doi:10.11648/j.ijnfs.20130206.21
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Sharaf Kasimov
Margus Lember
Milk Consumption is Not Affected by C/T-13910 Single Nucleotide Polymorphism in a Tajik Population in a Southern Region of Uzbekistan
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336
336
2014-01-01
2014-01-01
10.11648/j.ijnfs.20130206.21
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.21
© Science Publishing Group
A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.22
The aim of this study was to identify potential health risks and evaluate the microbiological quality of frozen turkey meat sold in Diyarbakır, Turkey. In this study, a total of 110 frozen turkey meat samples were collected from retail markets in the city of Diyarbakır. The samples were analyzed by using standard analysis methods for total mesophilic aerobe bacteria, coliform bacteria, Escherichia coli, Staphylococcus-Micrococcus spp., Yersinia enterocolitica, sulfite reducing anaerobe bacteria, mould&yeast, Salmonella spp. and Listeria monocytogenes. Detection of meat species samples were determined by ELISA. The mean counts of microorganism in the frozen turkey meat which were analyzed, total mesophilic aerobe bacteria were found as 9.5x106 cfu/g, coliform bacteria as 2.7x104 cfu/g, Escherichia coli as 1.1x103 cfu/g, Staphylococcus-Micrococcus spp. as 3.4x104 cfu/g, Yersinia enterocolitica as 3.3x104 cfu/g, sulfite reducing anaerobe bacteria as 4.5x101 cfu/g, mould&yeast as 2.2x104 cfu/g. The existence of Salmonella spp, and Listeria monocytogenes in the examined samples were found as 3.63% and 17.27%, respectively. All samples analyzed were found to be turkey meat. In conclusion, this study demonstrates that some pathogens, including Salmonella spp., L. monocytogenes, E. coli and Yersinia enterocolitica are present in frozen turkey meat. Also, the presence of these organisms indicated that there were poor hygienic conditions during the slaughtering, packaging, storage and sales process. Therefore, this food is a serious risk to the public health. Temperature control also is a key issue in producing frozen turkey meat. In addition, it is also important that the products must be manufactured under good hygienic practices.
The aim of this study was to identify potential health risks and evaluate the microbiological quality of frozen turkey meat sold in Diyarbakır, Turkey. In this study, a total of 110 frozen turkey meat samples were collected from retail markets in the city of Diyarbakır. The samples were analyzed by using standard analysis methods for total mesophilic aerobe bacteria, coliform bacteria, Escherichia coli, Staphylococcus-Micrococcus spp., Yersinia enterocolitica, sulfite reducing anaerobe bacteria, mould&yeast, Salmonella spp. and Listeria monocytogenes. Detection of meat species samples were determined by ELISA. The mean counts of microorganism in the frozen turkey meat which were analyzed, total mesophilic aerobe bacteria were found as 9.5x106 cfu/g, coliform bacteria as 2.7x104 cfu/g, Escherichia coli as 1.1x103 cfu/g, Staphylococcus-Micrococcus spp. as 3.4x104 cfu/g, Yersinia enterocolitica as 3.3x104 cfu/g, sulfite reducing anaerobe bacteria as 4.5x101 cfu/g, mould&yeast as 2.2x104 cfu/g. The existence of Salmonella spp, and Listeria monocytogenes in the examined samples were found as 3.63% and 17.27%, respectively. All samples analyzed were found to be turkey meat. In conclusion, this study demonstrates that some pathogens, including Salmonella spp., L. monocytogenes, E. coli and Yersinia enterocolitica are present in frozen turkey meat. Also, the presence of these organisms indicated that there were poor hygienic conditions during the slaughtering, packaging, storage and sales process. Therefore, this food is a serious risk to the public health. Temperature control also is a key issue in producing frozen turkey meat. In addition, it is also important that the products must be manufactured under good hygienic practices.
A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat
doi:10.11648/j.ijnfs.20130206.22
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Aydın Vural
Mehmet Emin Erkan
Husnu Sahan Guran
Halil Durmusoglu
A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat
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341
341
2014-01-01
2014-01-01
10.11648/j.ijnfs.20130206.22
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.22
© Science Publishing Group
Utilization of Prune Juice or Puree as a Laxative for Constipation Pregnant Rats Induced Iron Intake during Pregnancy and the Impact on Newborns
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.23
Iron supplementation during pregnancy causes constipation in pregnant women and newborn babies; especially on high doses. Prune juice and prune puree were tested to avoid the constipation in pregnant women and newborn babies. Phenolic compounds, vitamin C and sugar alcohols of prune juice and prune puree were determined. Forty two pregnant female rats fed a basal diet for 6 weeks. At the 10th day of pregnancy they were divided randomly into 7 groups. Group 1, was the negative control (N. control). Rats from group 2 to group 4 fed on basal diet and received 1mg Fe2+/kg b.w. Group 3 and group 4 administered 0.5 ml prune juice and prune puree twice daily, respectively. Moreover, rats from group 5 to group 7 fed on basal diet and received 2.5 mg Fe2+ /kg b.w. Group 6 and group 7 administered 0.5 ml prune juice and prune puree twice daily, respectively. Group 2 and 5 were considered positive control 1 and 2, respectively. The mothers rats were received Fe2+ (ferrous fumarate dosage form) daily until parturition; however, they were administrated prune juice and prune puree until weaning at the end of experiment (42 days). The mothers of rats and puppies were killed at the end of breast feeding. The results of HPLC-UV detector indicated that quantification of phenolic compounds, vitamin C, sorbitol and xylitol in prune puree were higher than prune juice. Concerning the results of biological experiment, it could be noticed that Fe2+ (ferrous fumarate form) significantly decreased the pellet number, weight, and % moisture of feces in pregnancy, lactating, in male and female infant rats. Moreover, gastrointestinal movements were significantly reduced in rats administrated with 1 or 2.5mg Fe2+/Kg b.w represented in the G2 and G5 compared to the negative control (G1). Moreover, prune juice and prune puree utilization improved the tested parameters for pregnancy, lactating and infant rats whether they were male or female. The results clearly showed that prune juice or puree can prevent or treat constipation via normalizing the bowel movement resulting from Fe2+administration in pregnant rats and their puppies (newborn and infant).
Iron supplementation during pregnancy causes constipation in pregnant women and newborn babies; especially on high doses. Prune juice and prune puree were tested to avoid the constipation in pregnant women and newborn babies. Phenolic compounds, vitamin C and sugar alcohols of prune juice and prune puree were determined. Forty two pregnant female rats fed a basal diet for 6 weeks. At the 10th day of pregnancy they were divided randomly into 7 groups. Group 1, was the negative control (N. control). Rats from group 2 to group 4 fed on basal diet and received 1mg Fe2+/kg b.w. Group 3 and group 4 administered 0.5 ml prune juice and prune puree twice daily, respectively. Moreover, rats from group 5 to group 7 fed on basal diet and received 2.5 mg Fe2+ /kg b.w. Group 6 and group 7 administered 0.5 ml prune juice and prune puree twice daily, respectively. Group 2 and 5 were considered positive control 1 and 2, respectively. The mothers rats were received Fe2+ (ferrous fumarate dosage form) daily until parturition; however, they were administrated prune juice and prune puree until weaning at the end of experiment (42 days). The mothers of rats and puppies were killed at the end of breast feeding. The results of HPLC-UV detector indicated that quantification of phenolic compounds, vitamin C, sorbitol and xylitol in prune puree were higher than prune juice. Concerning the results of biological experiment, it could be noticed that Fe2+ (ferrous fumarate form) significantly decreased the pellet number, weight, and % moisture of feces in pregnancy, lactating, in male and female infant rats. Moreover, gastrointestinal movements were significantly reduced in rats administrated with 1 or 2.5mg Fe2+/Kg b.w represented in the G2 and G5 compared to the negative control (G1). Moreover, prune juice and prune puree utilization improved the tested parameters for pregnancy, lactating and infant rats whether they were male or female. The results clearly showed that prune juice or puree can prevent or treat constipation via normalizing the bowel movement resulting from Fe2+administration in pregnant rats and their puppies (newborn and infant).
Utilization of Prune Juice or Puree as a Laxative for Constipation Pregnant Rats Induced Iron Intake during Pregnancy and the Impact on Newborns
doi:10.11648/j.ijnfs.20130206.23
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
El-Dakak Abeer M. N. H.
El-Nahal Dalia. M. M.
Sayed-Ahmed E. F.
Utilization of Prune Juice or Puree as a Laxative for Constipation Pregnant Rats Induced Iron Intake during Pregnancy and the Impact on Newborns
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351
351
2014-01-01
2014-01-01
10.11648/j.ijnfs.20130206.23
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.23
© Science Publishing Group
Self-Reported Weight Patterns and Perceptions among Female Students of Saudi Arabia: A Cross Sectional Survey
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.25
Background: Young adults are known across the world for the concern for weight and their perceptions of weight are known to be influenced by factors like media, culture, societal norms, parental and peer group expectations. Objective: This study explores the associations between body mass index (BMI), weight perceptions, and attempts to lose weight in female university students from university of Hail. Methodology: Data were collected from 100 university female students, using self-reported weight, height, self, parent and peer perception of weight, and weight loss strategies. BMI was calculated from weight and height and was categorized into International and Asian clinical criteria. Results: The total mean age ± SD was 21.66 ± 1.39 years (range 19-25) and mean± SD BMI was 22.96 ± 3.74. Nearly 16 % and 4 % of study population were overweight and obese respectively according to BMI International cut off whereas around 34 % and 11 % of study population were overweight and obese respectively according to BMI Asian cut off. Self, parents and peer perceptions are either skewed towards underweight or obese indicating the need for educating the knowledge of actual BMI status in these populations. Currently 22 % agree that they are on dieting while 31 % agree that they do physical exercise as weight management strategy. Cohen’s Kappa suggests a very poor agreement of self-perception with actual weight status. Conclusions: Our study has shown that among female university students, there is significant misperception of weight, with one third of students misclassifying themselves. Weight perceptions were not good indicators for weight management practices.
Background: Young adults are known across the world for the concern for weight and their perceptions of weight are known to be influenced by factors like media, culture, societal norms, parental and peer group expectations. Objective: This study explores the associations between body mass index (BMI), weight perceptions, and attempts to lose weight in female university students from university of Hail. Methodology: Data were collected from 100 university female students, using self-reported weight, height, self, parent and peer perception of weight, and weight loss strategies. BMI was calculated from weight and height and was categorized into International and Asian clinical criteria. Results: The total mean age ± SD was 21.66 ± 1.39 years (range 19-25) and mean± SD BMI was 22.96 ± 3.74. Nearly 16 % and 4 % of study population were overweight and obese respectively according to BMI International cut off whereas around 34 % and 11 % of study population were overweight and obese respectively according to BMI Asian cut off. Self, parents and peer perceptions are either skewed towards underweight or obese indicating the need for educating the knowledge of actual BMI status in these populations. Currently 22 % agree that they are on dieting while 31 % agree that they do physical exercise as weight management strategy. Cohen’s Kappa suggests a very poor agreement of self-perception with actual weight status. Conclusions: Our study has shown that among female university students, there is significant misperception of weight, with one third of students misclassifying themselves. Weight perceptions were not good indicators for weight management practices.
Self-Reported Weight Patterns and Perceptions among Female Students of Saudi Arabia: A Cross Sectional Survey
doi:10.11648/j.ijnfs.20130206.25
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Suneetha Epuru
Ala’a Eideh
Shahida Banu Shamsuddeen
Sara Faraj Ammash Al Shamarry
Self-Reported Weight Patterns and Perceptions among Female Students of Saudi Arabia: A Cross Sectional Survey
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365
365
2014-01-01
2014-01-01
10.11648/j.ijnfs.20130206.25
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.25
© Science Publishing Group
Core Concepts of Human Rights and Vulnerable Groups in Nutrition Policy of Sudan
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.24
To provide equitable health care, and to realize the United Nations’ call for Health for All, health policies have to be committed to core concepts of human rights and be inclusive of vulnerable groups. The aim of this study is to assess the extent to which the Sudan Nutrition Policy addresses core concepts of human rights and the inclusion of vulnerable groups using a novel policy framework (EquiFrame). The overall quality assessment of the policy was Moderate, scoring 67% for vulnerable groups, 57% for core concepts of human rights and 29% for Core Concept Quality. In conclusion, if this policy is to be improved, it is important to integrate the wider notions of human rights within the policy document and link these explicitly to specific and carefully selected vulnerable groups.
To provide equitable health care, and to realize the United Nations’ call for Health for All, health policies have to be committed to core concepts of human rights and be inclusive of vulnerable groups. The aim of this study is to assess the extent to which the Sudan Nutrition Policy addresses core concepts of human rights and the inclusion of vulnerable groups using a novel policy framework (EquiFrame). The overall quality assessment of the policy was Moderate, scoring 67% for vulnerable groups, 57% for core concepts of human rights and 29% for Core Concept Quality. In conclusion, if this policy is to be improved, it is important to integrate the wider notions of human rights within the policy document and link these explicitly to specific and carefully selected vulnerable groups.
Core Concepts of Human Rights and Vulnerable Groups in Nutrition Policy of Sudan
doi:10.11648/j.ijnfs.20130206.24
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Nafesa Bedri
Mutamad Amin
Amani Elkhatim
Ahmed Gamal Eldin
Malcolm MacLachlan
Hasheem Mannan
Core Concepts of Human Rights and Vulnerable Groups in Nutrition Policy of Sudan
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359
2014-01-01
2014-01-01
10.11648/j.ijnfs.20130206.24
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20130206.24
© Science Publishing Group
Biological Evaluation of the Weight Reduction Capacity of Selected Herbal Products Available in the Kingdom of Saudi Arabia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140301.12
Herbal products are often marketed for weight reduction in the Kingdom Saudi Arabia, this study aimed to evaluate weight loss claims and safety of three popular herbal products marketed in Riyadh, Albino rats aged 6–7 weeks were fed a diet comprising 15% mixed herbal products and compared with controls, any changes in weight and food intake were recorded. Haemogram, lipid profile and renal and liver function tests were conducted, compared with the control group, the body weight of rats significantly decreased when fed with two herbal products that contain high percentage of caffeine. Weight and food intake non-significantly increased in one group, there were minimal or no significant differences in the haematological and biochemical profiles, herbal products containing senna, sage, cumin and ginger may have beneficial value in managing obesity most likely because of the high content of caffeine. Further studies are necessary in order to confirm this supposition.
Herbal products are often marketed for weight reduction in the Kingdom Saudi Arabia, this study aimed to evaluate weight loss claims and safety of three popular herbal products marketed in Riyadh, Albino rats aged 6–7 weeks were fed a diet comprising 15% mixed herbal products and compared with controls, any changes in weight and food intake were recorded. Haemogram, lipid profile and renal and liver function tests were conducted, compared with the control group, the body weight of rats significantly decreased when fed with two herbal products that contain high percentage of caffeine. Weight and food intake non-significantly increased in one group, there were minimal or no significant differences in the haematological and biochemical profiles, herbal products containing senna, sage, cumin and ginger may have beneficial value in managing obesity most likely because of the high content of caffeine. Further studies are necessary in order to confirm this supposition.
Biological Evaluation of the Weight Reduction Capacity of Selected Herbal Products Available in the Kingdom of Saudi Arabia
doi:10.11648/j.ijnfs.20140301.12
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Nora Abdullah Al-Faris
Biological Evaluation of the Weight Reduction Capacity of Selected Herbal Products Available in the Kingdom of Saudi Arabia
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2014-01-01
2014-01-01
10.11648/j.ijnfs.20140301.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140301.12
© Science Publishing Group
Determinants of Polycyclic Aromatic Hydrocarbons in Smoked Bushmeat
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140301.11
The Ashanti Region located at the central part of Ghana is harboring about 60% of the nation’s forest reserves. This undoubtedly makes the region and Ghana one of the major consumers of bush meat since a larger percentage of the wild species reside in these forest reserves. Unfortunately however the obsolete technologies used in processing the meat are very likely to induce PAHs in the meat. Processed meat (bushmeat) using smoke from burnt car tyres is raising serious concern because of the adverse effects it may have on consumers. This paper therefore investigates to assess the levels of PAH in smoked bushmeat and determine among the substances/methods used in singeing off the hair of animals in flames, the substance/method that produces the least PAHs. One-way analysis of variance (ANOVA) for α=0.05 was used to show the variations in PAH values according to the substance/method used in singeing off the hair of animals in flames. The results reveal that, when bushmeat is smoked using Gas it produces smaller PAH values compared with bushmeat smoked using wood mixed with spent oil, plastics mixed with refuse, and discarded car tyres.
The Ashanti Region located at the central part of Ghana is harboring about 60% of the nation’s forest reserves. This undoubtedly makes the region and Ghana one of the major consumers of bush meat since a larger percentage of the wild species reside in these forest reserves. Unfortunately however the obsolete technologies used in processing the meat are very likely to induce PAHs in the meat. Processed meat (bushmeat) using smoke from burnt car tyres is raising serious concern because of the adverse effects it may have on consumers. This paper therefore investigates to assess the levels of PAH in smoked bushmeat and determine among the substances/methods used in singeing off the hair of animals in flames, the substance/method that produces the least PAHs. One-way analysis of variance (ANOVA) for α=0.05 was used to show the variations in PAH values according to the substance/method used in singeing off the hair of animals in flames. The results reveal that, when bushmeat is smoked using Gas it produces smaller PAH values compared with bushmeat smoked using wood mixed with spent oil, plastics mixed with refuse, and discarded car tyres.
Determinants of Polycyclic Aromatic Hydrocarbons in Smoked Bushmeat
doi:10.11648/j.ijnfs.20140301.11
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Iddrisu Wahab Abdul
Martin Owusu Amoamah
Abu Abdallah
Determinants of Polycyclic Aromatic Hydrocarbons in Smoked Bushmeat
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2014-01-01
2014-01-01
10.11648/j.ijnfs.20140301.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140301.11
© Science Publishing Group
A Novel Detection Method for Escherichia Coli O157 by Peptide Nucleic Acid Array
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.11
E. coli O157 is responsible for a number of human infections through the consumption of foods of animal origin, particularly those originating from cattle. Food poisoning by Escherichia coli O157 causes diarrhea, bloody stools and abdominal pain in humans, and may lead to severe kidney failure or brain injury. For these reasons, E. coli O157 has been the subject of increasingly stringent international regulations. A novel peptide nucleic acid (PNA) array was developed to identify E. coli O157 quickly and accurately. This PNA array exhibited high specificity, significantly detecting E. coli O157 strains without cross-reacting with other bacterial strains. The detection limit of the E. coli O157 PNA array was 100 CFU/ml. The E. coli O157 PNA array is indeed a better option for early detection and accurate diagnosis of the causative agent of a food-borne disease outbreak, which is crucial in planning and implementing strategic measures to prevent and control widespread outbreaks.
E. coli O157 is responsible for a number of human infections through the consumption of foods of animal origin, particularly those originating from cattle. Food poisoning by Escherichia coli O157 causes diarrhea, bloody stools and abdominal pain in humans, and may lead to severe kidney failure or brain injury. For these reasons, E. coli O157 has been the subject of increasingly stringent international regulations. A novel peptide nucleic acid (PNA) array was developed to identify E. coli O157 quickly and accurately. This PNA array exhibited high specificity, significantly detecting E. coli O157 strains without cross-reacting with other bacterial strains. The detection limit of the E. coli O157 PNA array was 100 CFU/ml. The E. coli O157 PNA array is indeed a better option for early detection and accurate diagnosis of the causative agent of a food-borne disease outbreak, which is crucial in planning and implementing strategic measures to prevent and control widespread outbreaks.
A Novel Detection Method for Escherichia Coli O157 by Peptide Nucleic Acid Array
doi:10.11648/j.ijnfs.20140302.11
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Ki-Eun Lee
Woo-Seog Jeong
Seong-In Lim
Se-Ryun Kim
Yong-Kuk Kwon
Jin-San Moon
Soo-Yeon Cho
Jae-Young Song
Dong-Jun An
A Novel Detection Method for Escherichia Coli O157 by Peptide Nucleic Acid Array
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2014-01-01
2014-01-01
10.11648/j.ijnfs.20140302.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.11
© Science Publishing Group
Assessment of Mineral Deficiencies among Grazing Areas in Uasin Gishu County, Kenya
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.15
A study conducted in the major grazing areas of Uasin Gishu involved twenty-eight (28) soils, twenty-eight (28) forage and forty-two (42) serum samples collected in six divisions at different sites. The purpose of the study was to determine the macro-and trace elements in soils, forages and animal serum, and compare to the recommended standards so as to identify those that could be presenting deficiencies in the area. Soils were extracted for available macro-minerals; Sodium (Na), Potassium (K), Calcium (Ca) magnesium (Mg) and trace elements; Iron (Fe), Manganese (Mn), Copper (Cu) and Zinc (Zn; the forage samples were assayed for the same elements plus phosphorus as total concentration on dry matter (DM) basis while blood serum was analyzed for the same forage elements plus molybdenum (Mo). Atomic absorption spectrophotometer (AAS) and UV/visible spectrophotometer were used to analyze the metal elements and molybdenum respectively. Soil and Forage analysis of samples from southern region including Kesses and Ainabkoi revealed lower levels in both macro and trace elements analyzed. Serum samples from grazing areas situated in southern region revealed similar deficiencies in most minerals. The factors responsible for the variations as soil pH, forage species and cattle breed were investigated using correlation analysis.
A study conducted in the major grazing areas of Uasin Gishu involved twenty-eight (28) soils, twenty-eight (28) forage and forty-two (42) serum samples collected in six divisions at different sites. The purpose of the study was to determine the macro-and trace elements in soils, forages and animal serum, and compare to the recommended standards so as to identify those that could be presenting deficiencies in the area. Soils were extracted for available macro-minerals; Sodium (Na), Potassium (K), Calcium (Ca) magnesium (Mg) and trace elements; Iron (Fe), Manganese (Mn), Copper (Cu) and Zinc (Zn; the forage samples were assayed for the same elements plus phosphorus as total concentration on dry matter (DM) basis while blood serum was analyzed for the same forage elements plus molybdenum (Mo). Atomic absorption spectrophotometer (AAS) and UV/visible spectrophotometer were used to analyze the metal elements and molybdenum respectively. Soil and Forage analysis of samples from southern region including Kesses and Ainabkoi revealed lower levels in both macro and trace elements analyzed. Serum samples from grazing areas situated in southern region revealed similar deficiencies in most minerals. The factors responsible for the variations as soil pH, forage species and cattle breed were investigated using correlation analysis.
Assessment of Mineral Deficiencies among Grazing Areas in Uasin Gishu County, Kenya
doi:10.11648/j.ijnfs.20140302.15
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Shisia K. Silvanus
Ngure Veronica
Nyambaka Hudson
Jumba Isaac
Oduor Fredrick
Assessment of Mineral Deficiencies among Grazing Areas in Uasin Gishu County, Kenya
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.15
© Science Publishing Group
Water Footprint in the Mediterranean Food Chain: Implications of Food Consumption Patterns and Food Wastage
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.13
Consumed food type, composition and quantity affects water resources demand (cf. water footprint). Since blue water resources availability is limited in the Mediterranean area diets shifting and food losses and waste reduction are key strategies. The paper aims at analyzing the water footprint of food consumption and implications of food waste in terms of water demand. The paper is based on secondary data mainly from the FAO Food Balance Sheets and the Water Footprint Network. Approximately 91% of the water footprint (WF) in the Mediterranean is due to the consumption of agricultural products. Dietary energy ranges between 2,130 (Palestine) and 3,666 kcal/day/person (Turkey). The share of vegetal-based energy in the diet ranges from 66.5% in France to 88.9% in Palestine. Total WF of food supply in Italy (1848.3) is higher than in Finland (1116.7) but lower than in the USA (2198.7 m3/capita/year). The highest water footprint is the green one, followed by the grey then the blue one. Meat and dairy products represent about a half of the WF of food supply. The contribution of cereals is significant in Southern and Eastern Mediterranean countries. The high Mediterranean consumptive water use is exacerbated by food losses and waste. In Egypt, losses in the rice supply chain are about 25%. Food loss and wastage account for more than one quarter of the total consumptive freshwater use. A 50% decrease in food losses and waste at the global level would save 1,350 km3 a year. Adoption of more sustainable food consumption patterns and production systems and the reduction of food losses and waste can help reducing pressure on the scarce water resources in the Mediterranean. Food waste reduction interventions will have significant impact on freshwater resource availability as other water use efficiency measures in agriculture and food production.
Consumed food type, composition and quantity affects water resources demand (cf. water footprint). Since blue water resources availability is limited in the Mediterranean area diets shifting and food losses and waste reduction are key strategies. The paper aims at analyzing the water footprint of food consumption and implications of food waste in terms of water demand. The paper is based on secondary data mainly from the FAO Food Balance Sheets and the Water Footprint Network. Approximately 91% of the water footprint (WF) in the Mediterranean is due to the consumption of agricultural products. Dietary energy ranges between 2,130 (Palestine) and 3,666 kcal/day/person (Turkey). The share of vegetal-based energy in the diet ranges from 66.5% in France to 88.9% in Palestine. Total WF of food supply in Italy (1848.3) is higher than in Finland (1116.7) but lower than in the USA (2198.7 m3/capita/year). The highest water footprint is the green one, followed by the grey then the blue one. Meat and dairy products represent about a half of the WF of food supply. The contribution of cereals is significant in Southern and Eastern Mediterranean countries. The high Mediterranean consumptive water use is exacerbated by food losses and waste. In Egypt, losses in the rice supply chain are about 25%. Food loss and wastage account for more than one quarter of the total consumptive freshwater use. A 50% decrease in food losses and waste at the global level would save 1,350 km3 a year. Adoption of more sustainable food consumption patterns and production systems and the reduction of food losses and waste can help reducing pressure on the scarce water resources in the Mediterranean. Food waste reduction interventions will have significant impact on freshwater resource availability as other water use efficiency measures in agriculture and food production.
Water Footprint in the Mediterranean Food Chain: Implications of Food Consumption Patterns and Food Wastage
doi:10.11648/j.ijnfs.20140302.13
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Roberto Capone
Philipp Debs
Hamid El Bilali
Gianluigi Cardone
Nicola Lamaddalena
Water Footprint in the Mediterranean Food Chain: Implications of Food Consumption Patterns and Food Wastage
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36
2014-01-01
2014-01-01
10.11648/j.ijnfs.20140302.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.13
© Science Publishing Group
Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.12
The effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form in muscle proteins of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated smoked fish samples were analysed periodically for liquid holding capacity, salt extractable protein, texture and sensory quality characteristics. The results showed loss of that liquid holding capacity, salt extractable protein content for all sample (P < 0.05), however more loss observed on ginger treated samples. Force required compressing or shearing the sample as hardness, decreased more in ginger incorporated samples (p < 0.05). Sensory parameters of odour, texture, and appearance for all samples decreased during the chilled storage period (p < 0.05) but were still within acceptable limits, except on texture of fresh ginger samples at day 24. The results obtained from this study suggest that ginger in fresh and powder form, have high negative impacts on texture properties and protein functionality of liquid smoked silver carp muscle stored at 4 ± 1°C.
The effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form in muscle proteins of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated smoked fish samples were analysed periodically for liquid holding capacity, salt extractable protein, texture and sensory quality characteristics. The results showed loss of that liquid holding capacity, salt extractable protein content for all sample (P < 0.05), however more loss observed on ginger treated samples. Force required compressing or shearing the sample as hardness, decreased more in ginger incorporated samples (p < 0.05). Sensory parameters of odour, texture, and appearance for all samples decreased during the chilled storage period (p < 0.05) but were still within acceptable limits, except on texture of fresh ginger samples at day 24. The results obtained from this study suggest that ginger in fresh and powder form, have high negative impacts on texture properties and protein functionality of liquid smoked silver carp muscle stored at 4 ± 1°C.
Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage
doi:10.11648/j.ijnfs.20140302.12
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Frank Fijelu
Wenshui Xia
Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage
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2014-01-01
2014-01-01
10.11648/j.ijnfs.20140302.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.12
© Science Publishing Group
Microbiology of Root Crops, Edible Corms, Tubers, Bulbs, and Rhizomes: An Endobacteriological Study
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.18
A variety of root crops, corms, tubers, and rhizomes commonly eaten and available in public markets were tested for the presence and identification of bacteria in their inner flesh. Bacteria were grown on agar slants and identified by DNA sequence analysis. Among foods tested were various radishes, onions, shallots, leeks, yams, parsnips, turnips, carrots, potatoes, ginger, garlic, parsnips, beets, horse radish, kohl-rabi, and less well-known crops such as yucca/cassava, celery root/celeriac, jicama, taro, lotus, water chestnut, Chinese/Korean yam (nagaimo), edible burdock (golden gobo), batata, root parsley, and yautia (malanga). Examples of the bacterial genera identified were, among others, species of Arthrobacter, Pantoea, Bacillus, Pseudomonas, Staphylococcus, Microbacterium, Stenotrophomonas, Rahnella, Rhodococcus, Paenibacillus, Oerskovia, Gordonia, and Leclercia. While these species are probably present in harmless numbers, their presence may indicate that the inner flesh of these crops should be studied more extensively. Crops that are boiled, fried, baked or otherwise cooked may obviously not be a health hazard, but some of these vegetables are eaten raw or only lightly cooked and may possibly merit further study for possible health implications. Tubers that were very proficient in producing new shoots, such as potato and the Chinese/Korean yam (nagaimo) were found to contain inner flesh free of bacteria and seemed to be resistant to rotting; this may imply that these tubers have antimicrobial properties.
A variety of root crops, corms, tubers, and rhizomes commonly eaten and available in public markets were tested for the presence and identification of bacteria in their inner flesh. Bacteria were grown on agar slants and identified by DNA sequence analysis. Among foods tested were various radishes, onions, shallots, leeks, yams, parsnips, turnips, carrots, potatoes, ginger, garlic, parsnips, beets, horse radish, kohl-rabi, and less well-known crops such as yucca/cassava, celery root/celeriac, jicama, taro, lotus, water chestnut, Chinese/Korean yam (nagaimo), edible burdock (golden gobo), batata, root parsley, and yautia (malanga). Examples of the bacterial genera identified were, among others, species of Arthrobacter, Pantoea, Bacillus, Pseudomonas, Staphylococcus, Microbacterium, Stenotrophomonas, Rahnella, Rhodococcus, Paenibacillus, Oerskovia, Gordonia, and Leclercia. While these species are probably present in harmless numbers, their presence may indicate that the inner flesh of these crops should be studied more extensively. Crops that are boiled, fried, baked or otherwise cooked may obviously not be a health hazard, but some of these vegetables are eaten raw or only lightly cooked and may possibly merit further study for possible health implications. Tubers that were very proficient in producing new shoots, such as potato and the Chinese/Korean yam (nagaimo) were found to contain inner flesh free of bacteria and seemed to be resistant to rotting; this may imply that these tubers have antimicrobial properties.
Microbiology of Root Crops, Edible Corms, Tubers, Bulbs, and Rhizomes: An Endobacteriological Study
doi:10.11648/j.ijnfs.20140302.18
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Jack R. Edelman
Yue J. Lin
Microbiology of Root Crops, Edible Corms, Tubers, Bulbs, and Rhizomes: An Endobacteriological Study
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2014-01-01
10.11648/j.ijnfs.20140302.18
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.18
© Science Publishing Group
Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.22
Ice cream is not considered to be a serious source of bacterial infection since it is a frozen food product, the greatest risk of contamination occurring during the processing stage. The aim of this study was to determine and evaluate the microbiological characteristics of diet strawberry ice cream formulations with the addition of whey protein concentrate (WPC), whole milk powder (MP) and sweeteners. The formulations were prepared in two stages: in the first stage ice cream samples were prepared with WPC and either stevia (F1), sucralose/acesulfame-K (F2), saccharin/cyclamate (F3) or fructose (F4) and with MP but without sweeteners (F5);and in the second stage ice cream with the addition of MP (F1-MP) or WPC (F2-WPC) with sucralose/acesulfame-K were prepared. The pasteurized milk, cream and ice cream were submitted to analysis to determine the counts for viable aerobic mesophylls, coliforms at 35 ºC and45ºC, psychrotrophic bacteria, coagulase-positive Staphylococcus aureus and molds and yeasts. A study on the presence of Salmonella spp. was also carried out. All of the analysis was carried out in triplicate. The pasteurized milk, cream and ice cream had good microbiological quality, indicating strict control during all processing stages, leading to a high quality product.
Ice cream is not considered to be a serious source of bacterial infection since it is a frozen food product, the greatest risk of contamination occurring during the processing stage. The aim of this study was to determine and evaluate the microbiological characteristics of diet strawberry ice cream formulations with the addition of whey protein concentrate (WPC), whole milk powder (MP) and sweeteners. The formulations were prepared in two stages: in the first stage ice cream samples were prepared with WPC and either stevia (F1), sucralose/acesulfame-K (F2), saccharin/cyclamate (F3) or fructose (F4) and with MP but without sweeteners (F5);and in the second stage ice cream with the addition of MP (F1-MP) or WPC (F2-WPC) with sucralose/acesulfame-K were prepared. The pasteurized milk, cream and ice cream were submitted to analysis to determine the counts for viable aerobic mesophylls, coliforms at 35 ºC and45ºC, psychrotrophic bacteria, coagulase-positive Staphylococcus aureus and molds and yeasts. A study on the presence of Salmonella spp. was also carried out. All of the analysis was carried out in triplicate. The pasteurized milk, cream and ice cream had good microbiological quality, indicating strict control during all processing stages, leading to a high quality product.
Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners
doi:10.11648/j.ijnfs.20140302.22
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Celeide Pereira
André Andrejewski
Ademir Mattana
Carla Adriana Pizarro Schmidt
Pedro Luiz Manique Barreto
Ernani Sebastião Sant Ánna
Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners
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2014-01-01
10.11648/j.ijnfs.20140302.22
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.22
© Science Publishing Group
Implication of Cultural Factors in Spatial Patterns of Stunting among the Three Main Frafra Groups in Upper East Region of Ghana
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.14
Background: Child malnutrition is a public health problem in Ghana. Focused on three sub-districts of Gurene, Talensi and Nabdam in the Upper East Region of Ghana, this study examines how cultural factors occasion spatial patterns of stunting. Method: A questionnaire for 300 respondents were equally shared among sub-districts. Result: The study indicates significant spatial differences as Nabdam was very high (50%), Talensi high (37%) and Gurene (21%). Also, children of single mothers were better nourished followed by children of widows and those married. For all well-nourished children 43.4% lived in the Gurene area, 32% in Talensi area and 24.6% in Nabdam area. Factors such as ethnicity, religion, number per siblings and number of (women) were found to significantly contribute either directly or indirectly to stunting levels. Conclusion: The study found out that, there is enough evidence indicating that significant variations of under-five stunting exist among the three main sub-ethnic groups. All the variables under study had positive correlations with stunting among children under five years of age. However, the effects of these factors on stunting were enhanced by other factors including mothers’ education and age.
Background: Child malnutrition is a public health problem in Ghana. Focused on three sub-districts of Gurene, Talensi and Nabdam in the Upper East Region of Ghana, this study examines how cultural factors occasion spatial patterns of stunting. Method: A questionnaire for 300 respondents were equally shared among sub-districts. Result: The study indicates significant spatial differences as Nabdam was very high (50%), Talensi high (37%) and Gurene (21%). Also, children of single mothers were better nourished followed by children of widows and those married. For all well-nourished children 43.4% lived in the Gurene area, 32% in Talensi area and 24.6% in Nabdam area. Factors such as ethnicity, religion, number per siblings and number of (women) were found to significantly contribute either directly or indirectly to stunting levels. Conclusion: The study found out that, there is enough evidence indicating that significant variations of under-five stunting exist among the three main sub-ethnic groups. All the variables under study had positive correlations with stunting among children under five years of age. However, the effects of these factors on stunting were enhanced by other factors including mothers’ education and age.
Implication of Cultural Factors in Spatial Patterns of Stunting among the Three Main Frafra Groups in Upper East Region of Ghana
doi:10.11648/j.ijnfs.20140302.14
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Christopher Sormiteyema Boatbil
Chris Bambey Guure
Implication of Cultural Factors in Spatial Patterns of Stunting among the Three Main Frafra Groups in Upper East Region of Ghana
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43
43
2014-01-01
2014-01-01
10.11648/j.ijnfs.20140302.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.14
© Science Publishing Group
Potential Effect of Date Pits Fortified Bread on Diabetic Rats
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.16
The present work was conducted to evaluate the effect of fortified pan bread with 5%, 10%, and 15% date pits powder on the chemical constituents, the nutritional value, and rheological characteristics of different dough samples using farinograph and on its sensory properties. The rheological properties of dough referred that there was an increase in water absorption in all blends compared to the control sample, and there was an increase in dough development, dough stability and degree of softening at 15% compared with 5% or 10% only. Pan bread fortified with 15% date pits showed the highest score in overall acceptability when compared to control pan bread and other various concentrations of pits. Twenty four adult male albino rats were divided into four groups. The first group (6 rats) fed on basal diet as a (negative control group). The second main group (6 rats) was injected with alloxan to induce hyperglycemia (positive control group) and then the rats fed on the same basal diet. The other 12 rats after being injected with alloxan were divided into 2 groups (3 & 4) and received basal diets containing fortified bread with 10% and 15% date pits powder for 45 days respectively. Biological evaluation was carried out by determination of body weight gain and food intake. At the end of the experimental period rats were sacrificed, blood samples were collected from the aorta then separate serum to determine glucose, insulin, HbA1c, total cholesterol and other lipid , and also to determine each of kidney and liver functions of experimental rats. Liver and Pancreas were removed to demonstrate histopathological observation. Our results showed significant reduction in the glucose, HbA1c, TC, TG, LDL-C and VLDL-C, as well as reducing hazards on liver and kidney functions compared with positive control group. Histopathological observation proved that the last group diet (with 15% date pits) looked like the negative control group. So date pits powder fortified bread is recommended to gain nutritional and healthy benefit to decrease the risk of diabetic diseases.
The present work was conducted to evaluate the effect of fortified pan bread with 5%, 10%, and 15% date pits powder on the chemical constituents, the nutritional value, and rheological characteristics of different dough samples using farinograph and on its sensory properties. The rheological properties of dough referred that there was an increase in water absorption in all blends compared to the control sample, and there was an increase in dough development, dough stability and degree of softening at 15% compared with 5% or 10% only. Pan bread fortified with 15% date pits showed the highest score in overall acceptability when compared to control pan bread and other various concentrations of pits. Twenty four adult male albino rats were divided into four groups. The first group (6 rats) fed on basal diet as a (negative control group). The second main group (6 rats) was injected with alloxan to induce hyperglycemia (positive control group) and then the rats fed on the same basal diet. The other 12 rats after being injected with alloxan were divided into 2 groups (3 & 4) and received basal diets containing fortified bread with 10% and 15% date pits powder for 45 days respectively. Biological evaluation was carried out by determination of body weight gain and food intake. At the end of the experimental period rats were sacrificed, blood samples were collected from the aorta then separate serum to determine glucose, insulin, HbA1c, total cholesterol and other lipid , and also to determine each of kidney and liver functions of experimental rats. Liver and Pancreas were removed to demonstrate histopathological observation. Our results showed significant reduction in the glucose, HbA1c, TC, TG, LDL-C and VLDL-C, as well as reducing hazards on liver and kidney functions compared with positive control group. Histopathological observation proved that the last group diet (with 15% date pits) looked like the negative control group. So date pits powder fortified bread is recommended to gain nutritional and healthy benefit to decrease the risk of diabetic diseases.
Potential Effect of Date Pits Fortified Bread on Diabetic Rats
doi:10.11648/j.ijnfs.20140302.16
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Mona S. Halaby
Mohammed H. Farag
Attyat H. Gerges
Potential Effect of Date Pits Fortified Bread on Diabetic Rats
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2014-01-01
2014-01-01
10.11648/j.ijnfs.20140302.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.16
© Science Publishing Group
Dietary Supplement Use among a Population of University Students in Italy: Correlations with BMI, Dietary Habits and Sport Activities
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.19
Attention to personal health and to healthy lifestyles has increased in recent decades among the population of industrialised countries. Various phenomena are linked to this change, such as the proliferation of fitness and wellness centres, the increased consumption of organic food and the extended use of dietary supplements. Food supplementation has become popular, as has the attention to the nutritional aspects of dietary behaviour. The use of dietary supplements is generally more common between people with higher socioeconomic status, healthier lifestyle habits, higher education level and lower body mass index (BMI), furthermore is more common in women than in men. In this study we aimed to investigate the prevalence of use of food supplements in a group of university students, correlating the use with indicators of healthy lifestyles generally associated with the consumption, such as BMI, dietary habits and sport activity. Data were collected through a self-administered questionnaire filled out by 145 voluntary students, attending the university in the city of Turin, North of Italy, belonging to areas of sport, biologic and medical sciences. The questionnaire included questions related to personal information, dietary attitudes and supplement consumption. 45.1% of the students reported the use of supplements. Vitamins/minerals and sport supplements were the most commonly consumed and were taken mainly to improve sport performance or to improve health. No relevant differences between supplement consumers and non consumers were seen in relation to healthy behaviours and to gender or anthropometric characteristics, except for a lower BMI in male supplement consumers and a higher consume of specific sport supplements in male with very intense sport activity.
Attention to personal health and to healthy lifestyles has increased in recent decades among the population of industrialised countries. Various phenomena are linked to this change, such as the proliferation of fitness and wellness centres, the increased consumption of organic food and the extended use of dietary supplements. Food supplementation has become popular, as has the attention to the nutritional aspects of dietary behaviour. The use of dietary supplements is generally more common between people with higher socioeconomic status, healthier lifestyle habits, higher education level and lower body mass index (BMI), furthermore is more common in women than in men. In this study we aimed to investigate the prevalence of use of food supplements in a group of university students, correlating the use with indicators of healthy lifestyles generally associated with the consumption, such as BMI, dietary habits and sport activity. Data were collected through a self-administered questionnaire filled out by 145 voluntary students, attending the university in the city of Turin, North of Italy, belonging to areas of sport, biologic and medical sciences. The questionnaire included questions related to personal information, dietary attitudes and supplement consumption. 45.1% of the students reported the use of supplements. Vitamins/minerals and sport supplements were the most commonly consumed and were taken mainly to improve sport performance or to improve health. No relevant differences between supplement consumers and non consumers were seen in relation to healthy behaviours and to gender or anthropometric characteristics, except for a lower BMI in male supplement consumers and a higher consume of specific sport supplements in male with very intense sport activity.
Dietary Supplement Use among a Population of University Students in Italy: Correlations with BMI, Dietary Habits and Sport Activities
doi:10.11648/j.ijnfs.20140302.19
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Traversi Deborah
Gorrasi Ilaria
Galis Veronica
Biorci Felicina
Siliquini Roberta
Gilli Giorgio
Dietary Supplement Use among a Population of University Students in Italy: Correlations with BMI, Dietary Habits and Sport Activities
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78
78
2014-01-01
2014-01-01
10.11648/j.ijnfs.20140302.19
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.19
© Science Publishing Group
Assessing Obesity, Body Fatness and Dietary Behaviors among Adult College Students in Hail, Saudi Arabia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.17
The present study objective was to measure the prevalence of obesity and assess body fatness among college students in Hail, Northern Saudi Arabia, and to explore associated dietary behaviors. A sample of 314 adult college students (236 females and 78 males) was recruited, and the prevalence of obesity was measured by assessing body composition using bioelectrical impendence technique. Dietary behaviors were examined to elaborate their relevance to obesity by using a self- administered questionnaire. Study results revealed that 25.6 % and 14.4% of the subjects were overweight and obese, respectively. Females were at increased risk for both high risk waist-hip ratio (WHR) (p=0.000) and high body fat percent (BF%) (p =0.004). Dietary behaviors varied across gender and BMI groups, with males preferring dining out, eating fast foods, and carbonated beverages as compared to females who preferred dining with family, snacking on potato chips, chocolates, cakes, sweets and drank more caffeinated beverages. Both genders were at risk for dietary behaviors like eating less fruits and vegetables. Snacking was inversely associated with overweight and obesity (p =0.05) while drinking caffeinated beverages was positively linked (p =0.043). Skipping breakfast (p=0.006), low consumption of fruits (p =0.012), and frequent restaurant visits (p =0.027) were significantly associated with prevalence of high BF%. Results from this study highlight the importance of early identification and correction of the unhealthy dietary and lifestyle behaviors contributing to the high prevalence of obesity in young adults.
The present study objective was to measure the prevalence of obesity and assess body fatness among college students in Hail, Northern Saudi Arabia, and to explore associated dietary behaviors. A sample of 314 adult college students (236 females and 78 males) was recruited, and the prevalence of obesity was measured by assessing body composition using bioelectrical impendence technique. Dietary behaviors were examined to elaborate their relevance to obesity by using a self- administered questionnaire. Study results revealed that 25.6 % and 14.4% of the subjects were overweight and obese, respectively. Females were at increased risk for both high risk waist-hip ratio (WHR) (p=0.000) and high body fat percent (BF%) (p =0.004). Dietary behaviors varied across gender and BMI groups, with males preferring dining out, eating fast foods, and carbonated beverages as compared to females who preferred dining with family, snacking on potato chips, chocolates, cakes, sweets and drank more caffeinated beverages. Both genders were at risk for dietary behaviors like eating less fruits and vegetables. Snacking was inversely associated with overweight and obesity (p =0.05) while drinking caffeinated beverages was positively linked (p =0.043). Skipping breakfast (p=0.006), low consumption of fruits (p =0.012), and frequent restaurant visits (p =0.027) were significantly associated with prevalence of high BF%. Results from this study highlight the importance of early identification and correction of the unhealthy dietary and lifestyle behaviors contributing to the high prevalence of obesity in young adults.
Assessing Obesity, Body Fatness and Dietary Behaviors among Adult College Students in Hail, Saudi Arabia
doi:10.11648/j.ijnfs.20140302.17
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
“Mo’ez Al-Islam" Faris
Suneetha Epuru
Dima Abu-Jamous
Majdi Smadi
Ala’a Eideh
Eyad Alshammari
Assessing Obesity, Body Fatness and Dietary Behaviors among Adult College Students in Hail, Saudi Arabia
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68
68
2014-01-01
2014-01-01
10.11648/j.ijnfs.20140302.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.17
© Science Publishing Group
Effect of Drying Method and Irradiation on the Microbiological Quality of Moringa Leaves
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.21
Effect of drying method and irradiation on the microbiological quality of dried moringa leaves (DML) was investigated. Moringa leaves dried by 3 methods (mechanical, solar and room drying) was assessed for microbiological quality in addition to 6 different retail samples of DML. Mechanical, solar and room-dried moringa leaves were irradiated at doses of 0, 2.5, 5.0, 7.5, 10.0 kGy with gamma radiation from a Co-60 source and the microbiological quality was assessed using the methods of serial dilution and pour plating. Range of mean counts of total viable cells, coliforms, moulds and yeasts, E. coli and Pseudomonas spp. of the retail samples of DML were respectively 5.92 – 8.44, 4.85 – 7.25, 1.65 – 3.69, 3.71 – 4.78 and 1.84 - 4.22 log10cfu/g. Salmonella spp. was detected in 2 out of the 6 retail samples analysed. Room-dried moringa leaves relatively had high counts of total viable cells (6.45); coliforms (6.18); moulds and yeasts (3.46); E. coli (1.58) and Pseudomonas spp. (3.32) compared to samples dried by mechanical or solar methods. Irradiation dose of 2.5 kGy reduced the counts of all microorganisms to ≤ 3.57 and no survivors were detected in the samples of DML at 5, 7.5 and 10 kGy. High counts of total viable cells, coliforms, E. coli, Pseudomonas spp. and presence of Salmonella spp. in retail samples of DML raise food safety concerns. Solar-dried moringa leaves had improved microbiological quality compared to mechanical or room-dried leaves. Gamma irradiation significantly improved the microbiological quality of DML. A minimum irradiation dose of 5 kGy is recommended to enhance the quality of dried moringa leaves to meet standards of domestic and export markets.
Effect of drying method and irradiation on the microbiological quality of dried moringa leaves (DML) was investigated. Moringa leaves dried by 3 methods (mechanical, solar and room drying) was assessed for microbiological quality in addition to 6 different retail samples of DML. Mechanical, solar and room-dried moringa leaves were irradiated at doses of 0, 2.5, 5.0, 7.5, 10.0 kGy with gamma radiation from a Co-60 source and the microbiological quality was assessed using the methods of serial dilution and pour plating. Range of mean counts of total viable cells, coliforms, moulds and yeasts, E. coli and Pseudomonas spp. of the retail samples of DML were respectively 5.92 – 8.44, 4.85 – 7.25, 1.65 – 3.69, 3.71 – 4.78 and 1.84 - 4.22 log10cfu/g. Salmonella spp. was detected in 2 out of the 6 retail samples analysed. Room-dried moringa leaves relatively had high counts of total viable cells (6.45); coliforms (6.18); moulds and yeasts (3.46); E. coli (1.58) and Pseudomonas spp. (3.32) compared to samples dried by mechanical or solar methods. Irradiation dose of 2.5 kGy reduced the counts of all microorganisms to ≤ 3.57 and no survivors were detected in the samples of DML at 5, 7.5 and 10 kGy. High counts of total viable cells, coliforms, E. coli, Pseudomonas spp. and presence of Salmonella spp. in retail samples of DML raise food safety concerns. Solar-dried moringa leaves had improved microbiological quality compared to mechanical or room-dried leaves. Gamma irradiation significantly improved the microbiological quality of DML. A minimum irradiation dose of 5 kGy is recommended to enhance the quality of dried moringa leaves to meet standards of domestic and export markets.
Effect of Drying Method and Irradiation on the Microbiological Quality of Moringa Leaves
doi:10.11648/j.ijnfs.20140302.21
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Abraham Adu-Gyamfi
Tahiru Mahami
Effect of Drying Method and Irradiation on the Microbiological Quality of Moringa Leaves
3
2
96
96
2014-01-01
2014-01-01
10.11648/j.ijnfs.20140302.21
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.21
© Science Publishing Group
Production and Evaluation of Sweet Spreadable Goat Cheese
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.20
Goat milk is cheap and contains adequate quantities of iron, folate, vitamins C and D, thiamin, niacin, vitamin B6, and pantothenic acid to meet an infant’s nutritional needs. The fat globules are smaller and easier to digest. New formula of goat cheese is formulated to develop a new economic producer contain a nourished flavored cheese. Fortification goat cheese with caramel, cocoa and cocoa with walnuts are corresponding high quality protein ingredient for sweet spreadable cheese. The ω-6/ ω-3 ratio was at level 6.00, 7.7 and 4.7 contribute to caramel sweet cheese, cocoa sweet cheese, and cocoa & walnut cheese, respectively. Methionine + cysteine and follows by tryptophan were the most limiting essential amino acids, in these ingredients. Different formulas’ goat cheese could be improved their amino acids scores. The highest cohesiveness value was recorded for of cocoa and walnut sweet cheese treatment followed by caramel spreadable sweet cheese and cocoa spreadable sweet cheese appreciable differences between them. Revealing to microbiologic assays, sweet cheese samples is stable during storage against poising bacteria and other microorganisms. Conclusion, a fortified sweet goat cheese with cocoa and walnut could be regards as Egyptian economic products and nourished for human consumption especially for children feeding.
Goat milk is cheap and contains adequate quantities of iron, folate, vitamins C and D, thiamin, niacin, vitamin B6, and pantothenic acid to meet an infant’s nutritional needs. The fat globules are smaller and easier to digest. New formula of goat cheese is formulated to develop a new economic producer contain a nourished flavored cheese. Fortification goat cheese with caramel, cocoa and cocoa with walnuts are corresponding high quality protein ingredient for sweet spreadable cheese. The ω-6/ ω-3 ratio was at level 6.00, 7.7 and 4.7 contribute to caramel sweet cheese, cocoa sweet cheese, and cocoa & walnut cheese, respectively. Methionine + cysteine and follows by tryptophan were the most limiting essential amino acids, in these ingredients. Different formulas’ goat cheese could be improved their amino acids scores. The highest cohesiveness value was recorded for of cocoa and walnut sweet cheese treatment followed by caramel spreadable sweet cheese and cocoa spreadable sweet cheese appreciable differences between them. Revealing to microbiologic assays, sweet cheese samples is stable during storage against poising bacteria and other microorganisms. Conclusion, a fortified sweet goat cheese with cocoa and walnut could be regards as Egyptian economic products and nourished for human consumption especially for children feeding.
Production and Evaluation of Sweet Spreadable Goat Cheese
doi:10.11648/j.ijnfs.20140302.20
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Neamah Raef Attalla
Eman Fouad Mohamed
Wael Helmy Moussa El-Reffaei
Nemat Ibrahiem Bassyoni
Production and Evaluation of Sweet Spreadable Goat Cheese
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90
90
2014-01-01
2014-01-01
10.11648/j.ijnfs.20140302.20
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.20
© Science Publishing Group
Research and Determination of Tartrazine in Artisanal Yoghurts Commercialized in Abidjan (Côte d'Ivoire)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.25
The use of tartrazine E 102 as a food dye is subject to restrictions. The limit dose allowed in dairy product is 300 mg kg-1. In order to discover and control this synthetic dye in commercialized yoghurt in Côte d'Ivoire, a method has been proposed to determine its content by ion pair reversed phase liquid chromatography (LC) after liquid-solid extraction followed by detection at 430 nm. The results of the validation tests (linearity, precision, accuracy and sensitivity) were satisfactory. The method was thus applied to 210 samples of yoghurt produced by the traditional sector and commercialized in Abidjan. The content of tartrazine was higher than the maximum allowed of 300 mg kg-1 in 10 (4.8%) samples. The repeated consumption of these yoghurts can eventually cause allergic reactions and hyperactivity disorders in susceptible consumers especially in children.
The use of tartrazine E 102 as a food dye is subject to restrictions. The limit dose allowed in dairy product is 300 mg kg-1. In order to discover and control this synthetic dye in commercialized yoghurt in Côte d'Ivoire, a method has been proposed to determine its content by ion pair reversed phase liquid chromatography (LC) after liquid-solid extraction followed by detection at 430 nm. The results of the validation tests (linearity, precision, accuracy and sensitivity) were satisfactory. The method was thus applied to 210 samples of yoghurt produced by the traditional sector and commercialized in Abidjan. The content of tartrazine was higher than the maximum allowed of 300 mg kg-1 in 10 (4.8%) samples. The repeated consumption of these yoghurts can eventually cause allergic reactions and hyperactivity disorders in susceptible consumers especially in children.
Research and Determination of Tartrazine in Artisanal Yoghurts Commercialized in Abidjan (Côte d'Ivoire)
doi:10.11648/j.ijnfs.20140302.25
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Christophe N’Cho Amin
Nicaise François Bony
Gildas Komenan Gbassi
Michèle Aké
Research and Determination of Tartrazine in Artisanal Yoghurts Commercialized in Abidjan (Côte d'Ivoire)
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122
122
2014-01-01
2014-01-01
10.11648/j.ijnfs.20140302.25
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.25
© Science Publishing Group
Evaluation of Antioxidant Efficacy of Ethanolic and Methanolic Extracts from Peanut Hulls in Silver Carp Oil during Accelerated Oxidation
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.23
The effect of ethanolic and methanolic extracts form peanut hulls of different concentrations (1200, 4800 and 12000 ppm) and 200ppm Butylated hydroxylanisole (BHA) on the oxidative stability of silver carp oil was assessed over 28 days period during accelerated oxidation. The progress of lipid oxidation was assessed in terms of Peroxide value (PV) ,Conjugated diens (CD) ,Conjugated triens (CT),Free fatty acid ( FFA) and P-anisidine value (AV).The in-vitro tests of ethanolic and methanolic extracts showed strong reducing power, iron chelating activity and diphenyl picryl hydrazyl scavenging ability.The results showed that there were significant differences between treated and control samples at all the concentrations over the storage period.The oil with methanolic extract of Peanut hulls (PHM) showed lower PV,CD, CT,FFA and P-anisidine value than the oil containing ethanolic extracts of Peanut hulls (PHE) at all concentrations investigated. Moreover the oils with 4800 and 12000 ppm PHM and PHE were superior than 200ppm BHA in reducing oxidation .These results suggested that PHE and PHM can be used as potential natural extracts for improving oxidative stability of silver carp oil.
The effect of ethanolic and methanolic extracts form peanut hulls of different concentrations (1200, 4800 and 12000 ppm) and 200ppm Butylated hydroxylanisole (BHA) on the oxidative stability of silver carp oil was assessed over 28 days period during accelerated oxidation. The progress of lipid oxidation was assessed in terms of Peroxide value (PV) ,Conjugated diens (CD) ,Conjugated triens (CT),Free fatty acid ( FFA) and P-anisidine value (AV).The in-vitro tests of ethanolic and methanolic extracts showed strong reducing power, iron chelating activity and diphenyl picryl hydrazyl scavenging ability.The results showed that there were significant differences between treated and control samples at all the concentrations over the storage period.The oil with methanolic extract of Peanut hulls (PHM) showed lower PV,CD, CT,FFA and P-anisidine value than the oil containing ethanolic extracts of Peanut hulls (PHE) at all concentrations investigated. Moreover the oils with 4800 and 12000 ppm PHM and PHE were superior than 200ppm BHA in reducing oxidation .These results suggested that PHE and PHM can be used as potential natural extracts for improving oxidative stability of silver carp oil.
Evaluation of Antioxidant Efficacy of Ethanolic and Methanolic Extracts from Peanut Hulls in Silver Carp Oil during Accelerated Oxidation
doi:10.11648/j.ijnfs.20140302.23
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Alkassoumi Hassane Hamadou
Yanshun Xu
Qixing Jiang
Wenshui Xia
Azhari Siddeeg
Evaluation of Antioxidant Efficacy of Ethanolic and Methanolic Extracts from Peanut Hulls in Silver Carp Oil during Accelerated Oxidation
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110
110
2014-01-01
2014-01-01
10.11648/j.ijnfs.20140302.23
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.23
© Science Publishing Group
Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.24
The effect of 1% chitosan with 0.03% zinc acetate or cerium acetate on the qualitative properties of harvested cherry tomato under ambient temperature was investigated. The results showed that chitosan maintained its crystal structure, but its crystallinity decreased in chitosan-zinc composite coating. While in chitosan- cerium composite coating, the chitosan crystal structure was changed. Two composite coating could inhibit the decrease of cherry tomato firmness and soluble solids, and suppress the increase of weight loss and malondialdehyde content. In addition, the respiratory rate was maintained lower level, and the activities of superoxide dismutase, peroxidase and catalase were maintained higher level during the cherry tomato storage time. Besides, after coating, more vitamin C and lycopene in cherry tomato were reserved compared with control sample.
The effect of 1% chitosan with 0.03% zinc acetate or cerium acetate on the qualitative properties of harvested cherry tomato under ambient temperature was investigated. The results showed that chitosan maintained its crystal structure, but its crystallinity decreased in chitosan-zinc composite coating. While in chitosan- cerium composite coating, the chitosan crystal structure was changed. Two composite coating could inhibit the decrease of cherry tomato firmness and soluble solids, and suppress the increase of weight loss and malondialdehyde content. In addition, the respiratory rate was maintained lower level, and the activities of superoxide dismutase, peroxidase and catalase were maintained higher level during the cherry tomato storage time. Besides, after coating, more vitamin C and lycopene in cherry tomato were reserved compared with control sample.
Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion
doi:10.11648/j.ijnfs.20140302.24
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Zhang Juan
Zhang Shaoying
Yu Youwei
Ren Yinzhe
Cherry Tomato Preservation Using Chitosan Combined with Zinc/Cerium Ion
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118
118
2014-01-01
2014-01-01
10.11648/j.ijnfs.20140302.24
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.24
© Science Publishing Group
UV-Spectrophotometry Determination of Taurine in Energy Drink Mixtures
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.26
The aim of this study is developing and validation of UV-spectrophotometric method for determination of taurine in energy drink mixtures. The investigation includes validation of procedures for performance of the tests for identification, purity and assay. Analytical parameters precision, accuracy, selectivity, linearity, limit of detection and limit of quantitation were studied and compared. Developed method allows selectively determination of taurine in the present of caffeine at different conditions (algorithm, wavelength zones). The preferences are estimation the analytical parameters from the validation procedures. They let to compose the criteria in accordance with European Pharmacopoeia and EU regulates about the use of official analytical programs for quality control of supplements containing taurine. The method has been applied successfully in analysis of energy food drinks preparation in the appointed for each of their aspect of applications.
The aim of this study is developing and validation of UV-spectrophotometric method for determination of taurine in energy drink mixtures. The investigation includes validation of procedures for performance of the tests for identification, purity and assay. Analytical parameters precision, accuracy, selectivity, linearity, limit of detection and limit of quantitation were studied and compared. Developed method allows selectively determination of taurine in the present of caffeine at different conditions (algorithm, wavelength zones). The preferences are estimation the analytical parameters from the validation procedures. They let to compose the criteria in accordance with European Pharmacopoeia and EU regulates about the use of official analytical programs for quality control of supplements containing taurine. The method has been applied successfully in analysis of energy food drinks preparation in the appointed for each of their aspect of applications.
UV-Spectrophotometry Determination of Taurine in Energy Drink Mixtures
doi:10.11648/j.ijnfs.20140302.26
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Georgi B. Draganov
Ivanka P. Pencheva
Katerina A. Todorova
UV-Spectrophotometry Determination of Taurine in Energy Drink Mixtures
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126
126
2014-01-01
2014-01-01
10.11648/j.ijnfs.20140302.26
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.26
© Science Publishing Group
Assessing the Sensory Characteristics and Consumer Preferences of Yam-Cowpea-Soybean Porridge in the Accra Metropolitan Area
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.27
The objective of this study was to evaluate the sensory properties of porridge made from newly developed yam-legume flour blends and to determine preference among consumers. Thick porridge was prepared from 10 different yam-soybean-cowpea composite flours formulated using mixture design. Sensory evaluation employed 25-man panel to assess colour, aroma, mouthfeel, taste and overall acceptability of the 10 different porridge formulae on a 7-point Hedonic scale. Two highly ranked porridge formulations from the sensory evaluation were adopted for the consumer preference test involving 69 consumers.Sensory evaluation showed no significant difference (p>0.05) between different formulations for all sensory attributes but only taste influenced theoverall acceptability.Preparations with a combination of high amounts of yam flour and low levels of cowpea-soybean flour (8:1:1; 5.5:1:1) were ranked highest. Consumer preference survey showed a general preference for porridge formulation with the highest amount of yam flour (8:1:1), with taste, mouthfeel and appearance being the highest attributes selected by consumers.
The objective of this study was to evaluate the sensory properties of porridge made from newly developed yam-legume flour blends and to determine preference among consumers. Thick porridge was prepared from 10 different yam-soybean-cowpea composite flours formulated using mixture design. Sensory evaluation employed 25-man panel to assess colour, aroma, mouthfeel, taste and overall acceptability of the 10 different porridge formulae on a 7-point Hedonic scale. Two highly ranked porridge formulations from the sensory evaluation were adopted for the consumer preference test involving 69 consumers.Sensory evaluation showed no significant difference (p>0.05) between different formulations for all sensory attributes but only taste influenced theoverall acceptability.Preparations with a combination of high amounts of yam flour and low levels of cowpea-soybean flour (8:1:1; 5.5:1:1) were ranked highest. Consumer preference survey showed a general preference for porridge formulation with the highest amount of yam flour (8:1:1), with taste, mouthfeel and appearance being the highest attributes selected by consumers.
Assessing the Sensory Characteristics and Consumer Preferences of Yam-Cowpea-Soybean Porridge in the Accra Metropolitan Area
doi:10.11648/j.ijnfs.20140302.27
International Journal of Nutrition and Food Sciences
2014-01-01
© Science Publishing Group
Charles Tortoe
Paa Toah Akonor
Charles Tortoe
Paa Toah Akonor
Stephen Nketia
Margaret Owusu
Stephen Nketia
Margaret Owusu
Mary Glover-Amengor
Lynda Hagan
Mary Glover-Amengor
Lynda Hagan
Alice Padi
Alice Padi
Assessing the Sensory Characteristics and Consumer Preferences of Yam-Cowpea-Soybean Porridge in the Accra Metropolitan Area
3
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132
132
2014-01-01
2014-01-01
10.11648/j.ijnfs.20140302.27
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140302.27
© Science Publishing Group
Effect of Storage Temperatures on the Survival and Growth of Pathogens in Semi Preserved Foods
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.11
The effect of storage temperatures on the survival and growth of pathogens in semi preserved foods was assessed using freshly prepared corn dough, dawadawa and cassava dough. Three pathogens, E. coli O157:H7 (Verocytoxigen-negative variant), Yersinia enterocolitica and Salmonella spp. were used. Pathogens were inoculated into 10g of samples in sterilized stomacher bags and stored at temperatures of 4, 15 and 30OC. Inoculated samples were sampled at regular time intervals and cultured on selective media. Predictive model was also used to assess how the pathogens will grow in the samples. The water activity (aw) and pH changes during the storage period were also measured. With the low aw of dawadawa (0.87), none of the pathogens could grow in it but growth was possible in corn and cassava dough. The survival and growth of the pathogens were affected not only by the water activity but pH, storage temperatures and time. However it is worth knowing that other physical and chemical properties of the samples which were not considered in the study might have also contributed to the extent to which the pathogens survived and grew in the samples. On the whole, the extent to which the pathogens did survived and grew in the sample depended on the water activity, pH of the sample and their sensitivity to temperature
The effect of storage temperatures on the survival and growth of pathogens in semi preserved foods was assessed using freshly prepared corn dough, dawadawa and cassava dough. Three pathogens, E. coli O157:H7 (Verocytoxigen-negative variant), Yersinia enterocolitica and Salmonella spp. were used. Pathogens were inoculated into 10g of samples in sterilized stomacher bags and stored at temperatures of 4, 15 and 30OC. Inoculated samples were sampled at regular time intervals and cultured on selective media. Predictive model was also used to assess how the pathogens will grow in the samples. The water activity (aw) and pH changes during the storage period were also measured. With the low aw of dawadawa (0.87), none of the pathogens could grow in it but growth was possible in corn and cassava dough. The survival and growth of the pathogens were affected not only by the water activity but pH, storage temperatures and time. However it is worth knowing that other physical and chemical properties of the samples which were not considered in the study might have also contributed to the extent to which the pathogens survived and grew in the samples. On the whole, the extent to which the pathogens did survived and grew in the sample depended on the water activity, pH of the sample and their sensitivity to temperature
Effect of Storage Temperatures on the Survival and Growth of Pathogens in Semi Preserved Foods
doi:10.11648/j.ijnfs.20140303.11
International Journal of Nutrition and Food Sciences
2014-04-16
© Science Publishing Group
Kwaw, Emmanuel
Effect of Storage Temperatures on the Survival and Growth of Pathogens in Semi Preserved Foods
3
3
140
140
2014-04-16
2014-04-16
10.11648/j.ijnfs.20140303.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.11
© Science Publishing Group
Rapid Detection of Bovine-Specific Nucleic Acid Sequences in Cow Milk Using Polymerase Chain Reaction
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.12
This study was carried out to evaluatea PCR-based method for detection of DNA in cow milk. It utilized primers targeting the mitochondrial cytochrome-b (mtcyt-b) gene, which was used as a target DNA for PCR amplification. For the specific identification of cow mtcyt-b gene, a pair of primers (CSL1, CSR2), which produced a 386 bp PCR product from milk samples as well as from peripheral blood, were used. Amplification products were visualized on ethidium bromide-stained agarose gels. Amplification products were not detected when the PCR was applied to DNA from different animal species including sheep, camel, deerand human, indicating that the 2 pairs of primers are bovine specific. In conclusion, the PCR-based assay used in this study allowed sensitive and specific identification of cow milk DNA.
This study was carried out to evaluatea PCR-based method for detection of DNA in cow milk. It utilized primers targeting the mitochondrial cytochrome-b (mtcyt-b) gene, which was used as a target DNA for PCR amplification. For the specific identification of cow mtcyt-b gene, a pair of primers (CSL1, CSR2), which produced a 386 bp PCR product from milk samples as well as from peripheral blood, were used. Amplification products were visualized on ethidium bromide-stained agarose gels. Amplification products were not detected when the PCR was applied to DNA from different animal species including sheep, camel, deerand human, indicating that the 2 pairs of primers are bovine specific. In conclusion, the PCR-based assay used in this study allowed sensitive and specific identification of cow milk DNA.
Rapid Detection of Bovine-Specific Nucleic Acid Sequences in Cow Milk Using Polymerase Chain Reaction
doi:10.11648/j.ijnfs.20140303.12
International Journal of Nutrition and Food Sciences
2014-04-25
© Science Publishing Group
Asim A. Osman
Ayman M. Mahmoud
Ayman S. Soliman
Rapid Detection of Bovine-Specific Nucleic Acid Sequences in Cow Milk Using Polymerase Chain Reaction
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144
144
2014-04-25
2014-04-25
10.11648/j.ijnfs.20140303.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.12
© Science Publishing Group
Microencapsulation of Natural Food Colourants
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.13
Carotenoids, anthocyanins, and chlorophylls are used as natural food colourants in the food industry. Microencapsulation is a technology that is used for the protection, stabilization, and the slow release of core materials. There are several techniques and wall materials that are available for microencapsulation of natural food colourants to overcome their instability, solubility, and handling problems. The objective of this paper is to describe techniques for preparation of microcapsulated food colourants and to provide a literature review of utilizable wall materials for natural colourants. Additionally, process conditions for given microencapsulation techniques are also summarized.
Carotenoids, anthocyanins, and chlorophylls are used as natural food colourants in the food industry. Microencapsulation is a technology that is used for the protection, stabilization, and the slow release of core materials. There are several techniques and wall materials that are available for microencapsulation of natural food colourants to overcome their instability, solubility, and handling problems. The objective of this paper is to describe techniques for preparation of microcapsulated food colourants and to provide a literature review of utilizable wall materials for natural colourants. Additionally, process conditions for given microencapsulation techniques are also summarized.
Microencapsulation of Natural Food Colourants
doi:10.11648/j.ijnfs.20140303.13
International Journal of Nutrition and Food Sciences
2014-04-28
© Science Publishing Group
Gülay Özkan
Seda Ersus Bilek
Microencapsulation of Natural Food Colourants
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156
2014-04-28
2014-04-28
10.11648/j.ijnfs.20140303.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.13
© Science Publishing Group
The Effect of Processing Methods on the Functional and Compositional Properties of Jackfruit Seed Flour
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.15
The effects of processing on the functional, chemical and pasting properties of jackfruit seed flour were investigated. The values for dispersibility ranged from 75.75% to 85.75% with GJFSF (germinated jackfruit seed flour) being significantly different (p≤0.05) from the dried (control), autoclaved, boiled and roasted jackfruit seed flour samples. Oil absorption for the samples ranged from 150% to 300% with AJFSF (autoclaved jackfruit seed flour) and GJFSF being significantly different (p≤0.05) from the dried (control), boiled and roasted jackfruit seed flour samples. Swelling power ranged from 6.58% to 9.46% with Control (dried jackfruit seed flour) and GJFSF being significantly different (p≤0.05) from the autoclaved, boiled and roasted samples. Bulk density values ranged from 0.256g/ml to 0.327g/ml with GJFSF being significantly different (p≤0.05) from control, AJFSF, BJFSF and RJFSF samples. The color of the flour samples ranged from 74.76% to 82.59 % with Control being significantly different (p≤0.05) from the autoclaved, boiled germinated and roasted jackfruit seed flour samples. Water absorption capacity, solubility, least gelation concentration, moisture, crude fiber, ash and carbohydrates showed no significant differences (p≥0.05) in all the samples. Protein content ranged from 12.25% to 16.80% with RJFSF (roasted jackfruit seed flour) being significantly different (p≤0.05%) from the dried (control), autoclaved, boiled and germinated jackfruit seed flour samples. The crude fat ranged from 0.13% - 0.77% with dried (control), AJFSF and BJFSF (autoclaved and boiled jackfruit seed flour) being significantly different (p≤0.05) from the germinated and roasted samples. The starch content ranged from 26.55% to 36.03% with AJFSF being significantly different (p≤0.05) from the dried, boiled germinated and roasted jackfruit seed flour samples. Sugar content ranged from 0.50% to 2.48% with RJFSF being significantly different (p≤0.05) from the dried (control), autoclaved boiled and germinated samples. Amylose and amylopectin contents ranged from 15.72% to 23.79% and 76.21% to 84.28% with GJFSF and AJFSF being significantly different (p≤0.05) from BJFSF and RJFSF samples. The peak viscosity for the samples ranged from 743.50RVU to 4260RVU with RJFS being significantly different (p ≤0.05) from the control, AJFSF, BJFSF and GJFSF samples. Trough, breakdown, and final viscosity showed no significant difference (p≥0.05), while Setback viscosity ranged from 395.50RVU -1388RVU with Control and RJFS being significantly different (p≤0.05) for AJFSF, BJFSF and GJFSF samples. While the maximum pasting time and temperature was reached at 8.46mins and 93.90C respectively.
The effects of processing on the functional, chemical and pasting properties of jackfruit seed flour were investigated. The values for dispersibility ranged from 75.75% to 85.75% with GJFSF (germinated jackfruit seed flour) being significantly different (p≤0.05) from the dried (control), autoclaved, boiled and roasted jackfruit seed flour samples. Oil absorption for the samples ranged from 150% to 300% with AJFSF (autoclaved jackfruit seed flour) and GJFSF being significantly different (p≤0.05) from the dried (control), boiled and roasted jackfruit seed flour samples. Swelling power ranged from 6.58% to 9.46% with Control (dried jackfruit seed flour) and GJFSF being significantly different (p≤0.05) from the autoclaved, boiled and roasted samples. Bulk density values ranged from 0.256g/ml to 0.327g/ml with GJFSF being significantly different (p≤0.05) from control, AJFSF, BJFSF and RJFSF samples. The color of the flour samples ranged from 74.76% to 82.59 % with Control being significantly different (p≤0.05) from the autoclaved, boiled germinated and roasted jackfruit seed flour samples. Water absorption capacity, solubility, least gelation concentration, moisture, crude fiber, ash and carbohydrates showed no significant differences (p≥0.05) in all the samples. Protein content ranged from 12.25% to 16.80% with RJFSF (roasted jackfruit seed flour) being significantly different (p≤0.05%) from the dried (control), autoclaved, boiled and germinated jackfruit seed flour samples. The crude fat ranged from 0.13% - 0.77% with dried (control), AJFSF and BJFSF (autoclaved and boiled jackfruit seed flour) being significantly different (p≤0.05) from the germinated and roasted samples. The starch content ranged from 26.55% to 36.03% with AJFSF being significantly different (p≤0.05) from the dried, boiled germinated and roasted jackfruit seed flour samples. Sugar content ranged from 0.50% to 2.48% with RJFSF being significantly different (p≤0.05) from the dried (control), autoclaved boiled and germinated samples. Amylose and amylopectin contents ranged from 15.72% to 23.79% and 76.21% to 84.28% with GJFSF and AJFSF being significantly different (p≤0.05) from BJFSF and RJFSF samples. The peak viscosity for the samples ranged from 743.50RVU to 4260RVU with RJFS being significantly different (p ≤0.05) from the control, AJFSF, BJFSF and GJFSF samples. Trough, breakdown, and final viscosity showed no significant difference (p≥0.05), while Setback viscosity ranged from 395.50RVU -1388RVU with Control and RJFS being significantly different (p≤0.05) for AJFSF, BJFSF and GJFSF samples. While the maximum pasting time and temperature was reached at 8.46mins and 93.90C respectively.
The Effect of Processing Methods on the Functional and Compositional Properties of Jackfruit Seed Flour
doi:10.11648/j.ijnfs.20140303.15
International Journal of Nutrition and Food Sciences
2014-05-06
© Science Publishing Group
Eke- Ejiofor, J.
Beleya, E. A.
Onyenorah, N. I.
The Effect of Processing Methods on the Functional and Compositional Properties of Jackfruit Seed Flour
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2014-05-06
10.11648/j.ijnfs.20140303.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.15
© Science Publishing Group
Neurophysiological Effects of Rhodiola Rosea Extract Containing Capsules (A Double-Blind, Randomised, Placebo-Controlled Study)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.14
In 1947 Dr. Nicolai Lazarev introduced the term “adaptogen” in order to define special plant-derived extracts like Ginseng, which seemed to help to cope with stress-induced physical and psychic weakness. Extracts from Rhodiola rosea L. were recognized to belong to this category of food supplements. Due to contradictory results in the literature it was decided to examine the neurophysiological effect of Rhodiola rosea extract on surrogate parameters of cognitive and emotional brain processing in 20 volunteers. Spectral signatures of regional electric brain activity were recorded under control of an Eye-Tracking device, by means of which different challenges were presented. Among the cognitive challenges was a Stroop test, a memory test and a picture comparison for search of small deviations; among the emotional challenges were three pictures:a crying child, a bird spider and a picture taken from the TV series “Jungle Camp”. Additionally, three film excerpts were shown: a boring and an exciting animal film as well as a horror trailer. Evaluation of all challenges against looking at a fixation cross on the screen revealed highly statistically significant differences. These consisted (among others) in considerable higher spectral power values of delta and theta power in frontal and occipital brain areas during all cognitive and emotional tasks except for the crying child and bird spider, where only occipital power increased. Exactly these parameters changed in the presence of Rhodiola rosea extract, where increases of delta and theta power in these regions were documented in comparison to placebo. These statistically significant increases indicate mental activation according to literature. Likewise, an increase of alpha2 spectral power was observed during performance of the memory test indicating activation of memory processes as known from literature. In summary, the extract from Rhodiola rosea modulated cognitive and emotional surrogate parameters indicating improvement of mental processing in a stimulatory and activating sense.
In 1947 Dr. Nicolai Lazarev introduced the term “adaptogen” in order to define special plant-derived extracts like Ginseng, which seemed to help to cope with stress-induced physical and psychic weakness. Extracts from Rhodiola rosea L. were recognized to belong to this category of food supplements. Due to contradictory results in the literature it was decided to examine the neurophysiological effect of Rhodiola rosea extract on surrogate parameters of cognitive and emotional brain processing in 20 volunteers. Spectral signatures of regional electric brain activity were recorded under control of an Eye-Tracking device, by means of which different challenges were presented. Among the cognitive challenges was a Stroop test, a memory test and a picture comparison for search of small deviations; among the emotional challenges were three pictures:a crying child, a bird spider and a picture taken from the TV series “Jungle Camp”. Additionally, three film excerpts were shown: a boring and an exciting animal film as well as a horror trailer. Evaluation of all challenges against looking at a fixation cross on the screen revealed highly statistically significant differences. These consisted (among others) in considerable higher spectral power values of delta and theta power in frontal and occipital brain areas during all cognitive and emotional tasks except for the crying child and bird spider, where only occipital power increased. Exactly these parameters changed in the presence of Rhodiola rosea extract, where increases of delta and theta power in these regions were documented in comparison to placebo. These statistically significant increases indicate mental activation according to literature. Likewise, an increase of alpha2 spectral power was observed during performance of the memory test indicating activation of memory processes as known from literature. In summary, the extract from Rhodiola rosea modulated cognitive and emotional surrogate parameters indicating improvement of mental processing in a stimulatory and activating sense.
Neurophysiological Effects of Rhodiola Rosea Extract Containing Capsules (A Double-Blind, Randomised, Placebo-Controlled Study)
doi:10.11648/j.ijnfs.20140303.14
International Journal of Nutrition and Food Sciences
2014-05-06
© Science Publishing Group
Wilfried Dimpfel
Neurophysiological Effects of Rhodiola Rosea Extract Containing Capsules (A Double-Blind, Randomised, Placebo-Controlled Study)
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165
2014-05-06
2014-05-06
10.11648/j.ijnfs.20140303.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.14
© Science Publishing Group
Juicing Alters Oxalates Contents in Commonly Consumed Leafy Vegetables in South West Nigeria
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.18
Oxalic acid is present in most vegetables in varying quantity; its salts are formed as insoluble complexes at physiological pH with divalent cations, minerals and trace elements. The crystals of oxalates are associated with different pathological conditions including kidney stones. Sixteen vegetables obtained from four major markets in South West Nigeria were thoroughly mixed, grouped into two samples (fresh vegetables and juice extract) and four replicates for each sample were analysed. Oxalates content was analysed using standard laboratory methods. Oxalates content in fresh vegetables group vary; Amaranthus viridis has the highest and it is significantly (p<0.05) higher than others while Crassocephalum rubens has the least though, not significantly (p>0.05) different from Basella rubra, Amygdalina vernonia and Piper guineesis. Effect of juicing was notably significant in most of the vegetable when compared with their corresponding fresh vegetables. Telfairia occidentalis juice extracts had significantly (p<0.05) higher amount of oxalates than other juice samples, Crassocephalum rubens displayed the highest percentage increase compared with the corresponding fresh vegetable followed by Manihot esculenta while decrease was observed in three out the sixteen of the vegetables investigated and the highest percentage decrease was recorded in Talinum triangulare. The increased oxalate content observed in most of the vegetables analysed suggests the probable complications that may be associated with intake of certain vegetable juice. Hence, juicing must be used with caution. Thus, intake of such juice must be done with caution in people susceptible to oxalates intoxication.
Oxalic acid is present in most vegetables in varying quantity; its salts are formed as insoluble complexes at physiological pH with divalent cations, minerals and trace elements. The crystals of oxalates are associated with different pathological conditions including kidney stones. Sixteen vegetables obtained from four major markets in South West Nigeria were thoroughly mixed, grouped into two samples (fresh vegetables and juice extract) and four replicates for each sample were analysed. Oxalates content was analysed using standard laboratory methods. Oxalates content in fresh vegetables group vary; Amaranthus viridis has the highest and it is significantly (p<0.05) higher than others while Crassocephalum rubens has the least though, not significantly (p>0.05) different from Basella rubra, Amygdalina vernonia and Piper guineesis. Effect of juicing was notably significant in most of the vegetable when compared with their corresponding fresh vegetables. Telfairia occidentalis juice extracts had significantly (p<0.05) higher amount of oxalates than other juice samples, Crassocephalum rubens displayed the highest percentage increase compared with the corresponding fresh vegetable followed by Manihot esculenta while decrease was observed in three out the sixteen of the vegetables investigated and the highest percentage decrease was recorded in Talinum triangulare. The increased oxalate content observed in most of the vegetables analysed suggests the probable complications that may be associated with intake of certain vegetable juice. Hence, juicing must be used with caution. Thus, intake of such juice must be done with caution in people susceptible to oxalates intoxication.
Juicing Alters Oxalates Contents in Commonly Consumed Leafy Vegetables in South West Nigeria
doi:10.11648/j.ijnfs.20140303.18
International Journal of Nutrition and Food Sciences
2014-05-12
© Science Publishing Group
Temitope K. Odufuwa
Adeleke K. Atunnise
Olumide David Olukanni
Bamidele Adewale Salau
Juicing Alters Oxalates Contents in Commonly Consumed Leafy Vegetables in South West Nigeria
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2014-05-12
2014-05-12
10.11648/j.ijnfs.20140303.18
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.18
© Science Publishing Group
Prevalence of Fungal Flours in Zahedan-Iran Bakeries
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.17
Fungi widely distributed in nature and the study of fungal toxins is important among the research topics. Many of these toxins enter into the body through foods such as flour, bread and other foods. These toxins could lead to complication such as syndromes and cancer in humans. Due to importance of flour over the diet of Iranian people, the incidence of fungal contamination of flour was done in Zahedan bakeries. In this descriptive study, 113 bakeries were randomly selected from different regions in Zahedan. The samples of flour have cultured in order to identify fungal species with specific medium. 34 out of 113 samples had fungal contamination. The most common mycotoxins – producing fungi were Acromonium sp and Aspergillus fumigatus respectively. According to the results of this study and since the bread is the staple of the Iranian people health regulation and monitoring their implementation at all stages of production, distribution and storage of wheat and flour is recommended to the authorities in order to eliminate the fungal contamination and seems to be imperative.
Fungi widely distributed in nature and the study of fungal toxins is important among the research topics. Many of these toxins enter into the body through foods such as flour, bread and other foods. These toxins could lead to complication such as syndromes and cancer in humans. Due to importance of flour over the diet of Iranian people, the incidence of fungal contamination of flour was done in Zahedan bakeries. In this descriptive study, 113 bakeries were randomly selected from different regions in Zahedan. The samples of flour have cultured in order to identify fungal species with specific medium. 34 out of 113 samples had fungal contamination. The most common mycotoxins – producing fungi were Acromonium sp and Aspergillus fumigatus respectively. According to the results of this study and since the bread is the staple of the Iranian people health regulation and monitoring their implementation at all stages of production, distribution and storage of wheat and flour is recommended to the authorities in order to eliminate the fungal contamination and seems to be imperative.
Prevalence of Fungal Flours in Zahedan-Iran Bakeries
doi:10.11648/j.ijnfs.20140303.17
International Journal of Nutrition and Food Sciences
2014-05-12
© Science Publishing Group
Ebrahimzadeh Adel
Mohammadzadeh Farzaneh
Prevalence of Fungal Flours in Zahedan-Iran Bakeries
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2014-05-12
2014-05-12
10.11648/j.ijnfs.20140303.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.17
© Science Publishing Group
What is a Bioactive Compound? A Combined Definition for a Preliminary Consensus
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.16
The definition of "bioactive compound" knowdynamism, because the scientific research on the bioactivity potential is booming nowadays. And since there is no unifying definition, attempts to find a consensus and some common elements of the concept associated with the term "bioactive" did not stop, even if vague definitions and repeated use of the operative word "bioactive" almost integrated the term in a category of magic words! This paper tried to find a combined definition which can be a platform to develop the "bioactive" concept, and reach a solid consensus on the term "bioactive compound". We use, for the first time, the term of "biocompounactive" tomore simplify the use of bioactive compound in relation with their physicochemical and biological properties.
The definition of "bioactive compound" knowdynamism, because the scientific research on the bioactivity potential is booming nowadays. And since there is no unifying definition, attempts to find a consensus and some common elements of the concept associated with the term "bioactive" did not stop, even if vague definitions and repeated use of the operative word "bioactive" almost integrated the term in a category of magic words! This paper tried to find a combined definition which can be a platform to develop the "bioactive" concept, and reach a solid consensus on the term "bioactive compound". We use, for the first time, the term of "biocompounactive" tomore simplify the use of bioactive compound in relation with their physicochemical and biological properties.
What is a Bioactive Compound? A Combined Definition for a Preliminary Consensus
doi:10.11648/j.ijnfs.20140303.16
International Journal of Nutrition and Food Sciences
2014-05-12
© Science Publishing Group
Abdelkarim GUAADAOUI
Soumaya BENAICHA
Naima ELMAJDOUB
Mohammed BELLAOUI
Abdellah HAMAL
What is a Bioactive Compound? A Combined Definition for a Preliminary Consensus
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2014-05-12
2014-05-12
10.11648/j.ijnfs.20140303.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.16
© Science Publishing Group
Nutritional and Sensory Characterization of Full Fat and Partially Defatted Peanut Soy Milk Yoghurt
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.19
Yoghurt produced by fermenting milk from peanut and soy milk are considered to have poor sensory attributes due to the off-flavours legumes generate in food products. Improvement in flavour requires a combination of treatments. This study employed three treatments (thermal, chemical and microbial) to develop full fat peanut-soy milk yoghurt (FPSY) and partially defatted peanut-soy milk yoghurt (DPSY). Proximate analysis and consumer studies were carried out on the 10 FPSY and 10 DPSY formulations developed using a three component constraint mixture design. Balanced Incomplete Block Design (BIBD) was used to assign samples to consumers and the optimized formulations were validated. Samples of the FPSY were high in crude protein and fat whereas the DPSY formulations were high in carbohydrate and total solids. Consumers preferred more soy milk in their full fat vegetable milk yoghurts but preferred more cow milk in their low fat vegetable milk yoghurt. FPSY and DPSY formulations with the most preferred sensory attributes were 0.68 Soy milk, 0.25 Peanut milk and 0.07 Cow milk; and 0.65 Soy milk, 0.22 defatted peanut milk and 0.13 cow milk respectively.
Yoghurt produced by fermenting milk from peanut and soy milk are considered to have poor sensory attributes due to the off-flavours legumes generate in food products. Improvement in flavour requires a combination of treatments. This study employed three treatments (thermal, chemical and microbial) to develop full fat peanut-soy milk yoghurt (FPSY) and partially defatted peanut-soy milk yoghurt (DPSY). Proximate analysis and consumer studies were carried out on the 10 FPSY and 10 DPSY formulations developed using a three component constraint mixture design. Balanced Incomplete Block Design (BIBD) was used to assign samples to consumers and the optimized formulations were validated. Samples of the FPSY were high in crude protein and fat whereas the DPSY formulations were high in carbohydrate and total solids. Consumers preferred more soy milk in their full fat vegetable milk yoghurts but preferred more cow milk in their low fat vegetable milk yoghurt. FPSY and DPSY formulations with the most preferred sensory attributes were 0.68 Soy milk, 0.25 Peanut milk and 0.07 Cow milk; and 0.65 Soy milk, 0.22 defatted peanut milk and 0.13 cow milk respectively.
Nutritional and Sensory Characterization of Full Fat and Partially Defatted Peanut Soy Milk Yoghurt
doi:10.11648/j.ijnfs.20140303.19
International Journal of Nutrition and Food Sciences
2014-05-13
© Science Publishing Group
Kpodo Mawunyo Kwasi Fidelis
Afoakwa Ohene Emmanuel
Amoa Bediako Betty
Saalia Kwesi Firibu
Nutritional and Sensory Characterization of Full Fat and Partially Defatted Peanut Soy Milk Yoghurt
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193
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2014-05-13
2014-05-13
10.11648/j.ijnfs.20140303.19
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.19
© Science Publishing Group
Genetic Variation in Intramuscular Fat of Prime Lambs Supplemented with Varying Concentrations of Degummed Crude Canola Oil
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.22
The main objective of this study was to quantify the intramuscular fat (IMF) content of Longissimus thoracis et lumborum, biceps femoris and triceps brachii muscles in genetically divergent lambs supplemented with varying levels of degummed crude canola oil (DCCO). Over a nine-week feeding trial, twenty-four first-cross prime lamb progeny from Merino, Dorset and White Suffolk rams mated with purebred Merino ewes under the same nutritional management were supplemented with one of three levels of wheat-based pellets with or without DCCO. The experimental treatments included the Control (1kg of plain wheat-based pellets without DCCO/head/day on dry matter basis), High (1kg of wheat-based pellets containing 50ml of DCCO/kg/head/day on dry matter basis) and Medium (500g of Control + 500g of High wheat-based pellets/head/day on dry matter basis). All lambs had a three-week adjustment period and had ad libitum access to lucerne hay and water. After nine weeks of supplementation, all experimental lambs were slaughtered at a commercial abattoir with the exception of four purebred Merino ewes retained in the flock for breeding purposes. IMF content was analysed using a 2:1 vol/vol ratio of chloroform/methanol extraction and precipitated with 10% potassium chloride. IMF content varied significantly with the level of DCCO supplementation (p<0.0125) and muscle type (p<0.0001). There were also highly significant interactions between sire breed and level of DCCO supplementation (P<0.0016), and muscle type and sex (P<0.0003) in IMF content. Prime lambs in the Control and Medium level of DCCO supplementation had the most IMF (3.18±0.12 and 3.28±0.14%, respectively) and the High treatment had the least (2.96±0.10%), suggesting a decrease in IMF as supplementation levels with DCCO increased. The Longissimus thoracis et lumborum had more IMF (3.69±0.11%) than the biceps femoris (2.87±0.11%)) and triceps brachii (2.90±0.12%) muscles. It was also evident that in ewes, the biceps femoris had the least IMF (2.4%) compared with Longissimus thoracis et lumborum (3.6%). This result indicates that supplementation of prime lambs with DCCO can be used as a management tool to vary the level of IMF content to suit different market specifications dictated by meat consumers. Whereas in themselves, sex and sire breed of lambs used in this study were not the primary drivers of IMF deposition, our results demonstrate that sheep farmers can modify their nutritional management and breed combinations by effectively utilizing appropriate sire breed and supplementation level combinations to manipulate the IMF content of various muscle types in ewe and wether prime lambs.
The main objective of this study was to quantify the intramuscular fat (IMF) content of Longissimus thoracis et lumborum, biceps femoris and triceps brachii muscles in genetically divergent lambs supplemented with varying levels of degummed crude canola oil (DCCO). Over a nine-week feeding trial, twenty-four first-cross prime lamb progeny from Merino, Dorset and White Suffolk rams mated with purebred Merino ewes under the same nutritional management were supplemented with one of three levels of wheat-based pellets with or without DCCO. The experimental treatments included the Control (1kg of plain wheat-based pellets without DCCO/head/day on dry matter basis), High (1kg of wheat-based pellets containing 50ml of DCCO/kg/head/day on dry matter basis) and Medium (500g of Control + 500g of High wheat-based pellets/head/day on dry matter basis). All lambs had a three-week adjustment period and had ad libitum access to lucerne hay and water. After nine weeks of supplementation, all experimental lambs were slaughtered at a commercial abattoir with the exception of four purebred Merino ewes retained in the flock for breeding purposes. IMF content was analysed using a 2:1 vol/vol ratio of chloroform/methanol extraction and precipitated with 10% potassium chloride. IMF content varied significantly with the level of DCCO supplementation (p<0.0125) and muscle type (p<0.0001). There were also highly significant interactions between sire breed and level of DCCO supplementation (P<0.0016), and muscle type and sex (P<0.0003) in IMF content. Prime lambs in the Control and Medium level of DCCO supplementation had the most IMF (3.18±0.12 and 3.28±0.14%, respectively) and the High treatment had the least (2.96±0.10%), suggesting a decrease in IMF as supplementation levels with DCCO increased. The Longissimus thoracis et lumborum had more IMF (3.69±0.11%) than the biceps femoris (2.87±0.11%)) and triceps brachii (2.90±0.12%) muscles. It was also evident that in ewes, the biceps femoris had the least IMF (2.4%) compared with Longissimus thoracis et lumborum (3.6%). This result indicates that supplementation of prime lambs with DCCO can be used as a management tool to vary the level of IMF content to suit different market specifications dictated by meat consumers. Whereas in themselves, sex and sire breed of lambs used in this study were not the primary drivers of IMF deposition, our results demonstrate that sheep farmers can modify their nutritional management and breed combinations by effectively utilizing appropriate sire breed and supplementation level combinations to manipulate the IMF content of various muscle types in ewe and wether prime lambs.
Genetic Variation in Intramuscular Fat of Prime Lambs Supplemented with Varying Concentrations of Degummed Crude Canola Oil
doi:10.11648/j.ijnfs.20140303.22
International Journal of Nutrition and Food Sciences
2014-05-19
© Science Publishing Group
Aaron Ross Flakemore
Razaq Oladimeji Balogun
Peter Daniel McEvoy
Bunmi Sherifat Malau-Aduli
Peter Nichols
Aduli Enoch Othniel Malau-Aduli
Genetic Variation in Intramuscular Fat of Prime Lambs Supplemented with Varying Concentrations of Degummed Crude Canola Oil
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2014-05-19
2014-05-19
10.11648/j.ijnfs.20140303.22
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.22
© Science Publishing Group
Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.21
A rapid and accurate detection of corn (Zea mays L.) ingredients in processed foods is important for food safety and quality assurance. This study aimed to develop PCR-based approach for fast screening of the corn in foodstuffs. To this purpose a new PCR-based DNA marker specific to the corn zein gene was developed, three uniplex PCR methods and one triplex PCR system targeting invertase and zein genes were compared. Different corn-derived foodstuffs such as: flour, chips, flakes and snacks were investigated. Analysis of PCR products by agarose gel electrophoresis demonstrated that multiplex PCR method represents the most reliable and rapid tool for identification of corn ingredients in highly processed foods.
A rapid and accurate detection of corn (Zea mays L.) ingredients in processed foods is important for food safety and quality assurance. This study aimed to develop PCR-based approach for fast screening of the corn in foodstuffs. To this purpose a new PCR-based DNA marker specific to the corn zein gene was developed, three uniplex PCR methods and one triplex PCR system targeting invertase and zein genes were compared. Different corn-derived foodstuffs such as: flour, chips, flakes and snacks were investigated. Analysis of PCR products by agarose gel electrophoresis demonstrated that multiplex PCR method represents the most reliable and rapid tool for identification of corn ingredients in highly processed foods.
Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods
doi:10.11648/j.ijnfs.20140303.21
International Journal of Nutrition and Food Sciences
2014-05-19
© Science Publishing Group
Inga Gabriadze
Tamara Kutateladze
Boris Vishnepolsky
Marina Karseladze
Nelly Datukishvili
Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods
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2014-05-19
2014-05-19
10.11648/j.ijnfs.20140303.21
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.21
© Science Publishing Group
Development of High Protein Content Homemade Bread by Nutritional Yeast Fortification for Disadvantaged Communities
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.20
The main objective of the study was to develop high protein content homemade bread through fortification with nutritional yeast. Fortified bread boosts the nutritional status of poor people and reduces the incidence of protein energy deficiency diseases. The homemade bread was reformulated by adding various concentrations of nutritional yeast in the range 1-15% (w/w) to wheat flour. The bread was baked using the straight dough method. Protein, carbohydrate and moisture content of the fortified bread were evaluated. Sensory evaluation was conducted on bread samples to evaluate the bread acceptance levels. The results of the study revealed that the protein content increased with an increase in concentration of nutritional yeast. Addition of nutritional yeast decreased the loaf height but increased the weight of the loaves. The test panels accepted bread fortified with 1-3.5% nutritional yeast but bread with higher amounts of nutritional yeast (5-15%) were generally unacceptable. This study shows the potential of using nutritional yeast in improving protein quality of homemade bread consumed by economically disadvantaged communities.
The main objective of the study was to develop high protein content homemade bread through fortification with nutritional yeast. Fortified bread boosts the nutritional status of poor people and reduces the incidence of protein energy deficiency diseases. The homemade bread was reformulated by adding various concentrations of nutritional yeast in the range 1-15% (w/w) to wheat flour. The bread was baked using the straight dough method. Protein, carbohydrate and moisture content of the fortified bread were evaluated. Sensory evaluation was conducted on bread samples to evaluate the bread acceptance levels. The results of the study revealed that the protein content increased with an increase in concentration of nutritional yeast. Addition of nutritional yeast decreased the loaf height but increased the weight of the loaves. The test panels accepted bread fortified with 1-3.5% nutritional yeast but bread with higher amounts of nutritional yeast (5-15%) were generally unacceptable. This study shows the potential of using nutritional yeast in improving protein quality of homemade bread consumed by economically disadvantaged communities.
Development of High Protein Content Homemade Bread by Nutritional Yeast Fortification for Disadvantaged Communities
doi:10.11648/j.ijnfs.20140303.20
International Journal of Nutrition and Food Sciences
2014-05-19
© Science Publishing Group
Serere Julien Harusekwi
Nyamunda B. C.
Mutonhodza B.
Development of High Protein Content Homemade Bread by Nutritional Yeast Fortification for Disadvantaged Communities
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.20
© Science Publishing Group
Microbiological Safety of Cooked Vended Foods in an Urban Informal Market: A Case Study of Mbare Msika, Harare, Zimbabwe
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.24
The study presents an investigation of the microbiological safety of cooked vended foods in an urban informal market in Harare, Zimbabwe. Analyses were performed on 200 samples of mostly vended ready to eat foodstuffs (comprising chicken and beef stew, egg rolls, doughnuts and boiled mealie cobs) between the month of October and November 2012. Samples were analyzed against different types of indicator micro-organisms namely total aerobics, coliforms and Escherichia coli and pathogens (Salmonella spp. and Staphylococcus aureus). Significantly, early morning samples were less contaminated than afternoon samples (p<0.05). No Salmonella spp. was detected in any of the foodstuffs analysed, though S. aureus and E.coli were present (respectively ranges from 3-62x102 cfu/g and 6-49x101 cfu/g). Respectively, nearly 85.5% and 53% of the samples were highly contaminated with S. aureus and E. coli. Correspondingly, total aerobic plate count ranged from 11-172x103cfu/g, while coliform count ranged from 8-85 x102 cfu/g. Subsequently, the study showed that informally vended foods might contain pathogenic microorganisms which signify a risk for human health. The importance of adequate measures to guarantee food safety was underscored.
The study presents an investigation of the microbiological safety of cooked vended foods in an urban informal market in Harare, Zimbabwe. Analyses were performed on 200 samples of mostly vended ready to eat foodstuffs (comprising chicken and beef stew, egg rolls, doughnuts and boiled mealie cobs) between the month of October and November 2012. Samples were analyzed against different types of indicator micro-organisms namely total aerobics, coliforms and Escherichia coli and pathogens (Salmonella spp. and Staphylococcus aureus). Significantly, early morning samples were less contaminated than afternoon samples (p<0.05). No Salmonella spp. was detected in any of the foodstuffs analysed, though S. aureus and E.coli were present (respectively ranges from 3-62x102 cfu/g and 6-49x101 cfu/g). Respectively, nearly 85.5% and 53% of the samples were highly contaminated with S. aureus and E. coli. Correspondingly, total aerobic plate count ranged from 11-172x103cfu/g, while coliform count ranged from 8-85 x102 cfu/g. Subsequently, the study showed that informally vended foods might contain pathogenic microorganisms which signify a risk for human health. The importance of adequate measures to guarantee food safety was underscored.
Microbiological Safety of Cooked Vended Foods in an Urban Informal Market: A Case Study of Mbare Msika, Harare, Zimbabwe
doi:10.11648/j.ijnfs.20140303.24
International Journal of Nutrition and Food Sciences
2014-05-21
© Science Publishing Group
Raphael Kwiri
Clive Winini
Jeritah Tongonya
Wishmore Gwala
Enock Mpofu
Felix Mujuru
Shannon T. Gwala
Lydia Makarichi
Perkins Muredzi
Microbiological Safety of Cooked Vended Foods in an Urban Informal Market: A Case Study of Mbare Msika, Harare, Zimbabwe
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2014-05-21
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.24
© Science Publishing Group
The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.23
Introduction: Researchers have recently described a relationship between food additives and immune system responses. A decline in immune response has also been observed in people who are in contact with food additives, such as preservatives and flavours found in different foods. Objectives: The objective of the present study was to investigate the in vitro effect of food additives, such as vanillin, Monosodium L- glutamate, Sodium Benzoate, and potassium nitrate, on the production of oxygen free radicals (OFRs) by isolated human nutrophils. Methods: The study was based on the isolation of neutrophils (polymorphonuclear leukocytes; PMNs) from normal blood to determine the effects of preservatives and flavouring additives on the production of Oxygen Free Radicals by stimulated PMNs. The study was carried out in the department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Saudi Arabia. Results: After compleating the research it was found that most of the food preservatives and flavouring additives produced a significant inhibitory effect on the production of OFRs by isolated human PMNs. Higher concentrations of most of the food additives had significant effects on the chemiluminescence’s response. However, moderate effects have been seen with most of the food additives at lower concentrations. Conclusion : Most of the food additives used in this study produced a significant effect on the oxidative respiratory burst and phagocytosis of isolated human PMNs. As there are few comprehensive studies in this field, we recommend that the responsible agencies conduct further investigations regarding the effects of these additives, as well as their complications.
Introduction: Researchers have recently described a relationship between food additives and immune system responses. A decline in immune response has also been observed in people who are in contact with food additives, such as preservatives and flavours found in different foods. Objectives: The objective of the present study was to investigate the in vitro effect of food additives, such as vanillin, Monosodium L- glutamate, Sodium Benzoate, and potassium nitrate, on the production of oxygen free radicals (OFRs) by isolated human nutrophils. Methods: The study was based on the isolation of neutrophils (polymorphonuclear leukocytes; PMNs) from normal blood to determine the effects of preservatives and flavouring additives on the production of Oxygen Free Radicals by stimulated PMNs. The study was carried out in the department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Saudi Arabia. Results: After compleating the research it was found that most of the food preservatives and flavouring additives produced a significant inhibitory effect on the production of OFRs by isolated human PMNs. Higher concentrations of most of the food additives had significant effects on the chemiluminescence’s response. However, moderate effects have been seen with most of the food additives at lower concentrations. Conclusion : Most of the food additives used in this study produced a significant effect on the oxidative respiratory burst and phagocytosis of isolated human PMNs. As there are few comprehensive studies in this field, we recommend that the responsible agencies conduct further investigations regarding the effects of these additives, as well as their complications.
The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils
doi:10.11648/j.ijnfs.20140303.23
International Journal of Nutrition and Food Sciences
2014-05-21
© Science Publishing Group
E. Al-Shammari
R. Bano
S. Khan
I. Shankity
The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils
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2014-05-21
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.23
© Science Publishing Group
Microbiological Quality of Artisanal-Ice Cream Produced in Gaza City – Palestine
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.25
This research aimed to investigate the bacteriological quality of artisanal ice cream sold in the local shops in Gaza city, Palestine. A total of 102 random samples of artisanal ice cream were collected from 5 different popular local shops from Gaza city markets were selected. Ice cream ingredients, shops air, plastic cups, and seller's hands were examined microbiologically. All samples were free from Staphylococci, Salmonella and Shigella. Incidence of pathogenic bacteria such as E. coli and fecal coliforms were found in the higher numbers. The percentage failure in complying the standards is distributed as follows; 32.4% with Total Plate Count, 55.9% with coliforms, 55.9% with fecal coliforms, 26.5% with E. coli, 5.9% with molds, 2.9% with O. lactis and 20.6% with yeasts. Examination of ice cream ingredients showed that primary sources of microbial contamination to ice cream could include water and raw milk whereas secondary sources include flavoring agents, utensils and handling. The results emphasize the need to use good and healthy ice cream ingredients and observing the hygienic conditions of the retail shops including common area, equipment, utensils and food handling.
This research aimed to investigate the bacteriological quality of artisanal ice cream sold in the local shops in Gaza city, Palestine. A total of 102 random samples of artisanal ice cream were collected from 5 different popular local shops from Gaza city markets were selected. Ice cream ingredients, shops air, plastic cups, and seller's hands were examined microbiologically. All samples were free from Staphylococci, Salmonella and Shigella. Incidence of pathogenic bacteria such as E. coli and fecal coliforms were found in the higher numbers. The percentage failure in complying the standards is distributed as follows; 32.4% with Total Plate Count, 55.9% with coliforms, 55.9% with fecal coliforms, 26.5% with E. coli, 5.9% with molds, 2.9% with O. lactis and 20.6% with yeasts. Examination of ice cream ingredients showed that primary sources of microbial contamination to ice cream could include water and raw milk whereas secondary sources include flavoring agents, utensils and handling. The results emphasize the need to use good and healthy ice cream ingredients and observing the hygienic conditions of the retail shops including common area, equipment, utensils and food handling.
Microbiological Quality of Artisanal-Ice Cream Produced in Gaza City – Palestine
doi:10.11648/j.ijnfs.20140303.25
International Journal of Nutrition and Food Sciences
2014-05-27
© Science Publishing Group
Emad Abou El Khair
Abd Al- Raziq Salama
Hatem I. Abu Mezyed
Sobhy M. Mohsen
Hashem Arafa
Microbiological Quality of Artisanal-Ice Cream Produced in Gaza City – Palestine
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2014-05-27
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140303.25
© Science Publishing Group
Betalains, Polyacetylenes and Tocols as Biocompounactives: A Concise Review for Enriching the Bioactivity Concept
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.11
Bioactive compound is “a compound which has the capability and the ability to interact with one or more component(s) of the living tissue by presenting a wide range of probable effects” .In a previous study; we discussed the bioactivity concepts and we used, for the first time, the term of "biocompounactive" to more simplify the use of bioactive compound/component in relation to their physicochemical and biological properties (e.g. chemical structure, bioavailability…etc.). The aim of this work is to prove different concepts discussed about “bioactivity” by giving some chosen examples (betalains, polyacetylenes and tocols) that demonstrate different bioactivities of these biocompounactives. Betalains, polyacetylenes and tocols are generally not categorized like the known classes of phytochemicals (phenolics, alkaloids, and terpenes), but exhibit important bioactivities such as antioxidant, antimicrobial, antifungal, anticancer, anti-inflammatory, neuroprotective and radioprotective properties… etc.
Bioactive compound is “a compound which has the capability and the ability to interact with one or more component(s) of the living tissue by presenting a wide range of probable effects” .In a previous study; we discussed the bioactivity concepts and we used, for the first time, the term of "biocompounactive" to more simplify the use of bioactive compound/component in relation to their physicochemical and biological properties (e.g. chemical structure, bioavailability…etc.). The aim of this work is to prove different concepts discussed about “bioactivity” by giving some chosen examples (betalains, polyacetylenes and tocols) that demonstrate different bioactivities of these biocompounactives. Betalains, polyacetylenes and tocols are generally not categorized like the known classes of phytochemicals (phenolics, alkaloids, and terpenes), but exhibit important bioactivities such as antioxidant, antimicrobial, antifungal, anticancer, anti-inflammatory, neuroprotective and radioprotective properties… etc.
Betalains, Polyacetylenes and Tocols as Biocompounactives: A Concise Review for Enriching the Bioactivity Concept
doi:10.11648/j.ijnfs.20140304.11
International Journal of Nutrition and Food Sciences
2014-06-12
© Science Publishing Group
Abdelkarim GUAADAOUI
Rafik SADDIK
Abderahime BOUALI
Noureddine BOUKHATEM
Nour Eddine BENCHAT
Abdellah HAMAL
Betalains, Polyacetylenes and Tocols as Biocompounactives: A Concise Review for Enriching the Bioactivity Concept
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2014-06-12
2014-06-12
10.11648/j.ijnfs.20140304.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.11
© Science Publishing Group
Determinations of Phytochemical, Vitamin, Mineral and Proximate Compositions of Varieties of Watermelon Seeds Cultivated in Borno State, North – Eastern Nigeria
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.12
This study on the determination of phytochemical, mineral, vitamins compositions and proximate analysis on watermelons seeds cultivated in Borno State, north – eastern Nigeria was conducted on the two varieties of Citrullus lanatus of Sassako and Rosmas. The fruits are selected directly from the farm randomly at Auno village, removed from the fruits, dried, processed under room temperature, subjected to analyses, as described by AOAC, (1990) and Ergan, Kirk and Sawyer, (1981). The findings revealed that, the fruits produced in this area are moderately large in size and weight. The Sassako fruit’s, length, width, diameter and numbers of seeds content were more than that of the Rosmas variety, except the weight of the Rosmas seeds is slightly more than the Sassako seeds. The seeds contained six phytochemicals; alkaloids, anthraquinones, flavonoids, gallic acid, saponins, and tannins which are said to be an antioxidant, prevent and heals various diseases. The varieties of Sassako and Rosmas seeds possessed eight types of mineral elements in higher concentration levels (mg/kg). The Sassako variety (seeds) contains more concentration of potassium, copper, manganese, magnesium and calcium with less content of sodium, iron and zinc than when compared to Rosmas variety. Rosmas variety contains more quantities of minerals, includes; iron, zinc and sodium with less quantities of potassium, calcium, manganese, magnesium and copper when compared with the Sassako variety. The varieties of Rosmas and Sassako seeds contains six types of vitamins; C, Total folate, B1, B2, B5 and B6 in a moderate concentration (mg/kg). The seeds of Rosmas variety contain more amounts of the vitamins than the Sassako variety; the seeds of Rosmas variety are the most preferable in terms of vitamin content. The result of the proximate analysis; Rosmas seed variety contained more moisture, crude fibres and crude fats than the Sassako variety, while Sassako seed variety had more ash, protein, carbohydrate and dry matter contents than the Rosmas variety. Statistical analysis of the variables were found to be highly significant, and accepted. The results support the works of most authors such as Ayoola et al, (2012); ‘‘Watermelon’’, (2008) and WHFoods, (2011). The findings revealed that, seeds of C. lanatus contained a very high concentration of nutrients for both human and livestock consumption, most preferable among the varieties is the Sassako, the fruits can grow very well in this area with a reasonable sizes, lot of matured black flatten and oval seeds. With large scale farming of the plant, lot of income would be generated.
This study on the determination of phytochemical, mineral, vitamins compositions and proximate analysis on watermelons seeds cultivated in Borno State, north – eastern Nigeria was conducted on the two varieties of Citrullus lanatus of Sassako and Rosmas. The fruits are selected directly from the farm randomly at Auno village, removed from the fruits, dried, processed under room temperature, subjected to analyses, as described by AOAC, (1990) and Ergan, Kirk and Sawyer, (1981). The findings revealed that, the fruits produced in this area are moderately large in size and weight. The Sassako fruit’s, length, width, diameter and numbers of seeds content were more than that of the Rosmas variety, except the weight of the Rosmas seeds is slightly more than the Sassako seeds. The seeds contained six phytochemicals; alkaloids, anthraquinones, flavonoids, gallic acid, saponins, and tannins which are said to be an antioxidant, prevent and heals various diseases. The varieties of Sassako and Rosmas seeds possessed eight types of mineral elements in higher concentration levels (mg/kg). The Sassako variety (seeds) contains more concentration of potassium, copper, manganese, magnesium and calcium with less content of sodium, iron and zinc than when compared to Rosmas variety. Rosmas variety contains more quantities of minerals, includes; iron, zinc and sodium with less quantities of potassium, calcium, manganese, magnesium and copper when compared with the Sassako variety. The varieties of Rosmas and Sassako seeds contains six types of vitamins; C, Total folate, B1, B2, B5 and B6 in a moderate concentration (mg/kg). The seeds of Rosmas variety contain more amounts of the vitamins than the Sassako variety; the seeds of Rosmas variety are the most preferable in terms of vitamin content. The result of the proximate analysis; Rosmas seed variety contained more moisture, crude fibres and crude fats than the Sassako variety, while Sassako seed variety had more ash, protein, carbohydrate and dry matter contents than the Rosmas variety. Statistical analysis of the variables were found to be highly significant, and accepted. The results support the works of most authors such as Ayoola et al, (2012); ‘‘Watermelon’’, (2008) and WHFoods, (2011). The findings revealed that, seeds of C. lanatus contained a very high concentration of nutrients for both human and livestock consumption, most preferable among the varieties is the Sassako, the fruits can grow very well in this area with a reasonable sizes, lot of matured black flatten and oval seeds. With large scale farming of the plant, lot of income would be generated.
Determinations of Phytochemical, Vitamin, Mineral and Proximate Compositions of Varieties of Watermelon Seeds Cultivated in Borno State, North – Eastern Nigeria
doi:10.11648/j.ijnfs.20140304.12
International Journal of Nutrition and Food Sciences
2014-06-17
© Science Publishing Group
Gwana, A. M.
Bako, M. M.
Bagudu, B. Y.
Sadiq, A. B.
Abdullahi, M. Mai
Determinations of Phytochemical, Vitamin, Mineral and Proximate Compositions of Varieties of Watermelon Seeds Cultivated in Borno State, North – Eastern Nigeria
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© Science Publishing Group
Proximate and Mineral Composition, Protein Quality of Hibiscus Sabdariffa L. (Roselle) Seeds Cultivated in Two Agro Ecological Areas in Cameroon
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.14
The chemical composition and protein quality of raw, boiled, toasted and soak-toasted roselle seeds harvested in the North (area I) and West (area II) regions of Cameroon were investigated in this study. To conduct the growth and nitrogen balance study, sixty albinos wistar rats of 21 to 25 days separated into ten groups of six rats/group were used and fed for fourteen days with 10% (w/w) isoproteinous experimental diets. These groups were Protein free diet (D0), egg white-standard reference protein diet (D1) and raw (D2I, D2II), boiled (D3I, D3II), toasted (D4I, D4II) and soak-toasted (D5II, D6II) roselle seed diets. Transaminases, serum creatinine, haematocrit, lipid parameters were also assessed in the rats. Results showed that crude protein, lipid, fiber and ash content of seed samples ranged respectively from 22 to 26, 18 to 22, 18 to 23 and 4.3 to 6.4%. The contents of Ca, Mg, K, Na, P, Fe and Zn were ranged from 1054 to 1920, 1670 to 2083, 26.45 to 272.7, 14 to 22, 10.58 to 90.78, 137.3 to 169.22 and 10.13 to 70.11 mg/kg respectively. Food intake was higher (P<0.05) for groups D1, D3I and D3II than for others groups. The rats fed with reference diet followed by boiled seed diets had the highest (P<0.05) weight gained, protein efficiency ratio (PER), net protein ratio (NPR), feed efficiency (FE), efficiency of food utilization (EFU) and true digestibility (TD). Aspartate aminotransferase and alanine aminotranferase were highest (p<0.05) in the rats fed raw roselle seeds. Compared to reference diet, the total cholesterol (TC), triglycerides (TG) and LDL-C of rats fed with diet D5II decreased while the HDL-C did not show any significant changes in these rats (p˃0.05). These findings show that roselle seeds cultivated in Cameroon have important amount of macronutrients and minerals. Proteins of roselle seeds are of good quality especially from the boiled seeds and are not influenced by the agro ecological region. Consumption of roselle seeds might be beneficial for cardio protective effect and no toxicity was observed as far as transaminases are concerned except that for the raw seeds which showed significant hepatotoxicity.
The chemical composition and protein quality of raw, boiled, toasted and soak-toasted roselle seeds harvested in the North (area I) and West (area II) regions of Cameroon were investigated in this study. To conduct the growth and nitrogen balance study, sixty albinos wistar rats of 21 to 25 days separated into ten groups of six rats/group were used and fed for fourteen days with 10% (w/w) isoproteinous experimental diets. These groups were Protein free diet (D0), egg white-standard reference protein diet (D1) and raw (D2I, D2II), boiled (D3I, D3II), toasted (D4I, D4II) and soak-toasted (D5II, D6II) roselle seed diets. Transaminases, serum creatinine, haematocrit, lipid parameters were also assessed in the rats. Results showed that crude protein, lipid, fiber and ash content of seed samples ranged respectively from 22 to 26, 18 to 22, 18 to 23 and 4.3 to 6.4%. The contents of Ca, Mg, K, Na, P, Fe and Zn were ranged from 1054 to 1920, 1670 to 2083, 26.45 to 272.7, 14 to 22, 10.58 to 90.78, 137.3 to 169.22 and 10.13 to 70.11 mg/kg respectively. Food intake was higher (P<0.05) for groups D1, D3I and D3II than for others groups. The rats fed with reference diet followed by boiled seed diets had the highest (P<0.05) weight gained, protein efficiency ratio (PER), net protein ratio (NPR), feed efficiency (FE), efficiency of food utilization (EFU) and true digestibility (TD). Aspartate aminotransferase and alanine aminotranferase were highest (p<0.05) in the rats fed raw roselle seeds. Compared to reference diet, the total cholesterol (TC), triglycerides (TG) and LDL-C of rats fed with diet D5II decreased while the HDL-C did not show any significant changes in these rats (p˃0.05). These findings show that roselle seeds cultivated in Cameroon have important amount of macronutrients and minerals. Proteins of roselle seeds are of good quality especially from the boiled seeds and are not influenced by the agro ecological region. Consumption of roselle seeds might be beneficial for cardio protective effect and no toxicity was observed as far as transaminases are concerned except that for the raw seeds which showed significant hepatotoxicity.
Proximate and Mineral Composition, Protein Quality of Hibiscus Sabdariffa L. (Roselle) Seeds Cultivated in Two Agro Ecological Areas in Cameroon
doi:10.11648/j.ijnfs.20140304.14
International Journal of Nutrition and Food Sciences
2014-06-23
© Science Publishing Group
Maffo Tazoho Ghislain
Agbor Esther Etengeneng
Mekoudjou Nouwou Hermine Sonia
Kengne Sikati Christelle Noelle
Gouado Inocent
Proximate and Mineral Composition, Protein Quality of Hibiscus Sabdariffa L. (Roselle) Seeds Cultivated in Two Agro Ecological Areas in Cameroon
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© Science Publishing Group
Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.13
The study was designed to formulate a fiber enriched herbal biscuits (Holy Basil and Moringa) that contains sufficient nutrient (protein and fiber enriched). The objectives of this research were to determine the Biochemical and organoleptic attributes of Herbal biscuit substituted with four different percentages i.e., Normal, Sample -1(1 %), Sample – 2 (2 %) and Sample – 3 (3%) both Tulshi and Moringa leaves. Fiber enriched herbal biscuits were developed by incorporating Tulshi (Ocimum sanctum) leaves, Moringa (Moringa oleifera) leaves, whole wheat flour, egg white, vegetable oil, margarine (dalda) and other necessary ingredients. This recipe was standardized and evaluated for organoleptic acceptability by five point’s hedonic scale. The overall acceptability score of normal biscuit, sample biscuit 1, 2 and 3 were 4.46, 4.43, 4.03 and 4.14 respectively out of 5. The nutritive values of the normal standard biscuits were protein 14.7g, fat 19.5g, carbohydrate 56.6g, fiber 2.3g, ash 2.1% and 458Kcal. On the other hand, the prepared herbal biscuits of sample-1 contain 4.6% moisture, 2.9% crude fiber, 460Kcal energy and 14.8% protein, 20.1% fat, 55.4% carbohydrate, 2.2% ash. But the Sample-2 and 3 biscuits contains 4.5% moisture, 3.5% crude fiber, 457 Kcal energy and 14.6% protein, 19.9% fat, 55.2% carbohydrate, 2.3% ash and 4.7% moisture, 4.1% crude fiber, 449 Kcal energy and 14.9% protein, 19.3% fat, 54.6% carbohydrate, 2.4% ash respectively. It was noted that the quality characteristics were improved due to incorporation of acceptable level of Tulshi and Moringa leaves at certain proportion. The organoleptic test showed that the addition of both Tulshi and Moringa leaves at 1% was more acceptable comparing with all quality characteristics.
The study was designed to formulate a fiber enriched herbal biscuits (Holy Basil and Moringa) that contains sufficient nutrient (protein and fiber enriched). The objectives of this research were to determine the Biochemical and organoleptic attributes of Herbal biscuit substituted with four different percentages i.e., Normal, Sample -1(1 %), Sample – 2 (2 %) and Sample – 3 (3%) both Tulshi and Moringa leaves. Fiber enriched herbal biscuits were developed by incorporating Tulshi (Ocimum sanctum) leaves, Moringa (Moringa oleifera) leaves, whole wheat flour, egg white, vegetable oil, margarine (dalda) and other necessary ingredients. This recipe was standardized and evaluated for organoleptic acceptability by five point’s hedonic scale. The overall acceptability score of normal biscuit, sample biscuit 1, 2 and 3 were 4.46, 4.43, 4.03 and 4.14 respectively out of 5. The nutritive values of the normal standard biscuits were protein 14.7g, fat 19.5g, carbohydrate 56.6g, fiber 2.3g, ash 2.1% and 458Kcal. On the other hand, the prepared herbal biscuits of sample-1 contain 4.6% moisture, 2.9% crude fiber, 460Kcal energy and 14.8% protein, 20.1% fat, 55.4% carbohydrate, 2.2% ash. But the Sample-2 and 3 biscuits contains 4.5% moisture, 3.5% crude fiber, 457 Kcal energy and 14.6% protein, 19.9% fat, 55.2% carbohydrate, 2.3% ash and 4.7% moisture, 4.1% crude fiber, 449 Kcal energy and 14.9% protein, 19.3% fat, 54.6% carbohydrate, 2.4% ash respectively. It was noted that the quality characteristics were improved due to incorporation of acceptable level of Tulshi and Moringa leaves at certain proportion. The organoleptic test showed that the addition of both Tulshi and Moringa leaves at 1% was more acceptable comparing with all quality characteristics.
Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition
doi:10.11648/j.ijnfs.20140304.13
International Journal of Nutrition and Food Sciences
2014-06-23
© Science Publishing Group
Md. Ariful Alam
Md. Jahangir Alam
Md. Abdul Hakim
A. K. Obidul Huq
S. M. Golam Moktadir
Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition
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2014-06-23
10.11648/j.ijnfs.20140304.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.13
© Science Publishing Group
Changing Trends in Dietary Pattern and Implications to Food and Nutrition Security in Association of Southeast Asian Nations (ASEAN)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.15
Availability, accessibility and food affordability does not necessarily guarantee its nutritional quality. A core component of food security includes nutrient utilization which reflects the need for dietary quality for an active and healthy lifestyle. Traditional diets particularly in urban areas are being replaced by diets higher in fats, salts and animal products and often with lower intakes of fresh fruits and vegetables resulting in a nutrition transition. Food consumption expressed in kilocalories (kcal) per capita per day is a key variable for measuring and evaluating the changes in dietary patterns. Back in the 1970s, the food consumption per capita in Indonesia, Lao PDR, Myanmar, Philippines and Vietnam measured less than 2200 kcal/day. A daily energy intake of 2200 kcal is regarded as necessary to avoid malnutrition. At present, it would appear that all SEA countries have increased to more than 2300 kcal/day. Obesity can co-exist with malnutrition in the same society. When food insecurity exists, dietary quality may be compromised which leads to higher intake of energy from food that are high in fat and carbohydrate, but low in nutrients and lack diversity. There have been increases in energy contribution from added vegetable oils and added sugars. Drivers for dietary pattern changes include trade liberalisation, international food trade leading to ‘burgerization’, foreign direct investment, emergence of supermarkets and fast food chains, increase in income and socioeconomic gains, urbanisation and access to social and mass media. Nutrition-related non-communicable diseases (NR-NCD) stems largely from the transition from traditional to contemporary patterns of food consumption and physical activity. Intervention strategies include rolling out the National Plan of Action for Nutrition (NPAN) (e.g. in Malaysia) which aims to ensure household food and nutrition security for all and to prevent and control diet-related non-communicable diseases. Economic measures such as imposing tax on sugar and energy-dense but nutrient-poor food. Labelling, home economics emphasizing the importance of nutrition security and the promotion of traditional healthy diets should be targeted among local communities and in the education system.
Availability, accessibility and food affordability does not necessarily guarantee its nutritional quality. A core component of food security includes nutrient utilization which reflects the need for dietary quality for an active and healthy lifestyle. Traditional diets particularly in urban areas are being replaced by diets higher in fats, salts and animal products and often with lower intakes of fresh fruits and vegetables resulting in a nutrition transition. Food consumption expressed in kilocalories (kcal) per capita per day is a key variable for measuring and evaluating the changes in dietary patterns. Back in the 1970s, the food consumption per capita in Indonesia, Lao PDR, Myanmar, Philippines and Vietnam measured less than 2200 kcal/day. A daily energy intake of 2200 kcal is regarded as necessary to avoid malnutrition. At present, it would appear that all SEA countries have increased to more than 2300 kcal/day. Obesity can co-exist with malnutrition in the same society. When food insecurity exists, dietary quality may be compromised which leads to higher intake of energy from food that are high in fat and carbohydrate, but low in nutrients and lack diversity. There have been increases in energy contribution from added vegetable oils and added sugars. Drivers for dietary pattern changes include trade liberalisation, international food trade leading to ‘burgerization’, foreign direct investment, emergence of supermarkets and fast food chains, increase in income and socioeconomic gains, urbanisation and access to social and mass media. Nutrition-related non-communicable diseases (NR-NCD) stems largely from the transition from traditional to contemporary patterns of food consumption and physical activity. Intervention strategies include rolling out the National Plan of Action for Nutrition (NPAN) (e.g. in Malaysia) which aims to ensure household food and nutrition security for all and to prevent and control diet-related non-communicable diseases. Economic measures such as imposing tax on sugar and energy-dense but nutrient-poor food. Labelling, home economics emphasizing the importance of nutrition security and the promotion of traditional healthy diets should be targeted among local communities and in the education system.
Changing Trends in Dietary Pattern and Implications to Food and Nutrition Security in Association of Southeast Asian Nations (ASEAN)
doi:10.11648/j.ijnfs.20140304.15
International Journal of Nutrition and Food Sciences
2014-06-30
© Science Publishing Group
Jan Mei Soon
E. Siong Tee
Changing Trends in Dietary Pattern and Implications to Food and Nutrition Security in Association of Southeast Asian Nations (ASEAN)
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4
269
269
2014-06-30
2014-06-30
10.11648/j.ijnfs.20140304.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.15
© Science Publishing Group
Extraction Optimization and Characterization of Collagen from the Lung of Soft-Shelled Turtle Pelodiscus Sinensis
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.16
The soft-shelled turtle (Pelodiscus sinensis) is a commercially important aquatic species with abundant collagen content and precious nutritious high quality goods. The present study was to optimize the collagen extraction from lung of Pelodiscus sinensis. Single-factor test was employed to investigate the effects of different extraction methods and the major factors that influence the collagen production in enzymatic extraction method on the collagen yield of lung. Optimization of the papain enzymatic extraction parameters was then examined using an orthogonal test design L9 (34). The optimum extraction conditions were obtained when the extraction temperature, papain enzyme dose, the ratio of solid to solution, and extraction time were 32°C, 4.0mg/ml, 1:35, and 12h, respectively. Under the optimized conditions, the collagen yield was up to 79.29%. The properties of turtle lung collagen were characterized by SDS-PAGE, UV scanning, and amino acid analysis. The results showed that the extracted lung collagen had high imino acid content at 21.8% and contained two α chains, β, and γ-components, belonging to the typical type I collagen. The amphibious aquatic turtle collagen is thought to be a viable novel source for replacement of terrestrial mammals and could provide scientific reference for the development of collagen polypeptide for terrapin animals.
The soft-shelled turtle (Pelodiscus sinensis) is a commercially important aquatic species with abundant collagen content and precious nutritious high quality goods. The present study was to optimize the collagen extraction from lung of Pelodiscus sinensis. Single-factor test was employed to investigate the effects of different extraction methods and the major factors that influence the collagen production in enzymatic extraction method on the collagen yield of lung. Optimization of the papain enzymatic extraction parameters was then examined using an orthogonal test design L9 (34). The optimum extraction conditions were obtained when the extraction temperature, papain enzyme dose, the ratio of solid to solution, and extraction time were 32°C, 4.0mg/ml, 1:35, and 12h, respectively. Under the optimized conditions, the collagen yield was up to 79.29%. The properties of turtle lung collagen were characterized by SDS-PAGE, UV scanning, and amino acid analysis. The results showed that the extracted lung collagen had high imino acid content at 21.8% and contained two α chains, β, and γ-components, belonging to the typical type I collagen. The amphibious aquatic turtle collagen is thought to be a viable novel source for replacement of terrestrial mammals and could provide scientific reference for the development of collagen polypeptide for terrapin animals.
Extraction Optimization and Characterization of Collagen from the Lung of Soft-Shelled Turtle Pelodiscus Sinensis
doi:10.11648/j.ijnfs.20140304.16
International Journal of Nutrition and Food Sciences
2014-06-30
© Science Publishing Group
Wei Song
Wei Chen
Ya’nan Yang
Caiyan Li
Guoying Qian
Extraction Optimization and Characterization of Collagen from the Lung of Soft-Shelled Turtle Pelodiscus Sinensis
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4
278
278
2014-06-30
2014-06-30
10.11648/j.ijnfs.20140304.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.16
© Science Publishing Group
Proximate Composition of Pumpkin Gourd (Cucurbita Pepo) Seeds from Zimbabwe
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.17
Curcubita pepo seeds have been widely consumed in Zimbabwe way back in the 1970s, but still locally, there is no data on the nutritional quality of Curcubita pepo seeds, hence the study attempted to avail this information. Curcubita pepo seeds from selected places in Zimbabwe were analysed. The proximate analysis including major nutrients and minerals were determined. The C. pepo seed had a moisture content of 5.662±0.016gkg-1. Significantly, Curcubita pepo had high amounts of crude oil and proteins as compared to other edible oil rich seeds. The crude oil content and protein were 43.460±0.098gkg-1 and 32.860±0.103gkg-1 respectively. Other components such as carbohydrates, crude fibre and energy were 12.160±0.142gkg-1, 2.578±0.007gkg-1 and 562.82±0.132gkg-1 correspondingly. Ash content was 3.324±0.010gkg-1 which was further analysed into various major minerals giving analysed means as Na (67.956±0.037gkg-1), Zn (1.244±0.010gkg-1), P (1040.8±0.663gkg-1), Fe (11.980±0.086gkg-1), Ca (141±0.316gkg-1) and Mg (344.6±0.245gkg-1). The findings indicated that C. pepo seeds are a good alternative source of highly nutritious food for instance proteins and lipids as well as minerals (Mg, Ca, Zn, P and Fe) that could greatly contribute to human nutritional requirements. However, it still remains important to further profile the quality of the lipids and proteins from C. pepo seed so as to verify their essentiality and availability to the human body as well as evaluating the presence of other bioactive and antinutritional factors that might be present in these seeds.
Curcubita pepo seeds have been widely consumed in Zimbabwe way back in the 1970s, but still locally, there is no data on the nutritional quality of Curcubita pepo seeds, hence the study attempted to avail this information. Curcubita pepo seeds from selected places in Zimbabwe were analysed. The proximate analysis including major nutrients and minerals were determined. The C. pepo seed had a moisture content of 5.662±0.016gkg-1. Significantly, Curcubita pepo had high amounts of crude oil and proteins as compared to other edible oil rich seeds. The crude oil content and protein were 43.460±0.098gkg-1 and 32.860±0.103gkg-1 respectively. Other components such as carbohydrates, crude fibre and energy were 12.160±0.142gkg-1, 2.578±0.007gkg-1 and 562.82±0.132gkg-1 correspondingly. Ash content was 3.324±0.010gkg-1 which was further analysed into various major minerals giving analysed means as Na (67.956±0.037gkg-1), Zn (1.244±0.010gkg-1), P (1040.8±0.663gkg-1), Fe (11.980±0.086gkg-1), Ca (141±0.316gkg-1) and Mg (344.6±0.245gkg-1). The findings indicated that C. pepo seeds are a good alternative source of highly nutritious food for instance proteins and lipids as well as minerals (Mg, Ca, Zn, P and Fe) that could greatly contribute to human nutritional requirements. However, it still remains important to further profile the quality of the lipids and proteins from C. pepo seed so as to verify their essentiality and availability to the human body as well as evaluating the presence of other bioactive and antinutritional factors that might be present in these seeds.
Proximate Composition of Pumpkin Gourd (Cucurbita Pepo) Seeds from Zimbabwe
doi:10.11648/j.ijnfs.20140304.17
International Journal of Nutrition and Food Sciences
2014-07-03
© Science Publishing Group
Raphael Kwiri
Clive Winini
Amos Musengi
Misheck Mudyiwa
Clarice Nyambi
Perkins Muredzi
Abigail Malunga
Proximate Composition of Pumpkin Gourd (Cucurbita Pepo) Seeds from Zimbabwe
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283
283
2014-07-03
2014-07-03
10.11648/j.ijnfs.20140304.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.17
© Science Publishing Group
Antinutritional Factors in Plant Foods: Potential Health Benefits and Adverse Effects
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.18
Anti-nutritional factors are compounds which reduce the nutrient utilization and/or food intake of plants or plant products used as human foods and they play a vital role in determining the use of plants for humans. This paper is aimed to review the updated scientific information regarding the potential health benefits and adverse effects associated with major antinutritional factors found in plant foods. Antinutrients in plant foods are responsible for deleterious effects related to the absorption of nutrients and micronutrients. However, some antinutrients may exert beneficial health effects at low concentrations. For example, phytic acid, lectins, tannins, saponins, amylase inhibitors and protease inhibitors have been shown to reduce the availability of nutrients and cause growth inhibition. However, when used at low levels, phytate, lectins, tannins, amylase inhibitors and saponins have also been shown to reduce the blood glucose and insulin responses to starchy foods and/or the plasma cholesterol and triglycerides. In addition, phytates, tannins, saponins, protease inhibitors, goetrogens and oxalates have been related to reduce cancer risks. This implies that anti-nutrients might not always harmful even though lack of nutritive value. Despite of this, the balance between beneficial and hazardous effects of plant bioactives and anti-nutrients rely on their concentration, chemical structure, time of exposure and interaction with other dietary components. Due to this, they can be considered as anti-nutritional factors with negative effects or non-nutritive compounds with positive effects on health.
Anti-nutritional factors are compounds which reduce the nutrient utilization and/or food intake of plants or plant products used as human foods and they play a vital role in determining the use of plants for humans. This paper is aimed to review the updated scientific information regarding the potential health benefits and adverse effects associated with major antinutritional factors found in plant foods. Antinutrients in plant foods are responsible for deleterious effects related to the absorption of nutrients and micronutrients. However, some antinutrients may exert beneficial health effects at low concentrations. For example, phytic acid, lectins, tannins, saponins, amylase inhibitors and protease inhibitors have been shown to reduce the availability of nutrients and cause growth inhibition. However, when used at low levels, phytate, lectins, tannins, amylase inhibitors and saponins have also been shown to reduce the blood glucose and insulin responses to starchy foods and/or the plasma cholesterol and triglycerides. In addition, phytates, tannins, saponins, protease inhibitors, goetrogens and oxalates have been related to reduce cancer risks. This implies that anti-nutrients might not always harmful even though lack of nutritive value. Despite of this, the balance between beneficial and hazardous effects of plant bioactives and anti-nutrients rely on their concentration, chemical structure, time of exposure and interaction with other dietary components. Due to this, they can be considered as anti-nutritional factors with negative effects or non-nutritive compounds with positive effects on health.
Antinutritional Factors in Plant Foods: Potential Health Benefits and Adverse Effects
doi:10.11648/j.ijnfs.20140304.18
International Journal of Nutrition and Food Sciences
2014-07-14
© Science Publishing Group
Habtamu Fekadu Gemede
Negussie Ratta
Antinutritional Factors in Plant Foods: Potential Health Benefits and Adverse Effects
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4
289
289
2014-07-14
2014-07-14
10.11648/j.ijnfs.20140304.18
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.18
© Science Publishing Group
New Findings on Energy Balance and Established Wisdom
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.20
Background. Energy balance in blood and body may differ for a day or two although compensating in a month. Most people (60%) maintain a positive energy balance and a high blood glucose (BG) high energy availability in blood and high resting metabolic rate that correspond to insulin resistance/fattening and ill health. A meal/satiety pattern dictated by the rhythmic arousal of Initial Hunger (IH and IHMP) improved exhaustion of the energy consumed in previous meals and decreased high energy intake, high preprandial BG, high resting metabolic rate (RMR), insulin resistance, overall subclinical inflammation, vascular risks, deteriorations and functional disorders. Methods. We defined Initial Hunger as sensations that spontaneously arise after eating suspension. IH consistently arouse in different groups when BG declined toward 76.6 ± 3.7 mg/dL. A week diary reported assessments of IH and preprandial BG measurements before the three main meals. Mean BG in a week was stratified within normal BG limits, but different subjects pertained to different strata. Thirty-one untrained control adults maintained his/her own mean and BG stratum for five months. After training, these subjects changed his/her own mean BG to the stratum that was associated with IHMP. Measurements reported by diary, of RMR and of total energy expenditure demonstrated this stratum change. From recruitment, the mean decrease was 15.4% by indirect calorimetry and 15.5% by doubly labeled water in a total of 24 toddlers (P < 0.001). Mean BG thus assessed the deviation of a meal pattern from the mean BG associated with IH (IHMP). Results. In San Diego ASN 2014, we showed the effectiveness of IHMP on regression of fattening/insulin resistance for a long term in 181 adults of mixed body weight who had bowel functional disorders and were clinically normal. However we had earlier designed IHMP for a broader aim as compared to a body loss device. We wanted to educate children and future adults to an intestinal low immune involvement and to the best fitting of intake to body regulations. Thus, we tried to publish the recovery of diarrheic malnourished infants by IHMP in an American Society for Nutrition (ASN) Journal. Subjects were aged less than 15 months, had lower body weight per age than 70% and recovered through many months and years. This aim was right opposite to weight loss. The ASN Journal rejected the publication as findings of clinical but no nutritional interest. Med Crave promptly published the findings. In a broader thought, the ASN Journal protected the established assistance beliefs and trusts from the confounding intrusion of an innovative, self-help system (IHMP).
Background. Energy balance in blood and body may differ for a day or two although compensating in a month. Most people (60%) maintain a positive energy balance and a high blood glucose (BG) high energy availability in blood and high resting metabolic rate that correspond to insulin resistance/fattening and ill health. A meal/satiety pattern dictated by the rhythmic arousal of Initial Hunger (IH and IHMP) improved exhaustion of the energy consumed in previous meals and decreased high energy intake, high preprandial BG, high resting metabolic rate (RMR), insulin resistance, overall subclinical inflammation, vascular risks, deteriorations and functional disorders. Methods. We defined Initial Hunger as sensations that spontaneously arise after eating suspension. IH consistently arouse in different groups when BG declined toward 76.6 ± 3.7 mg/dL. A week diary reported assessments of IH and preprandial BG measurements before the three main meals. Mean BG in a week was stratified within normal BG limits, but different subjects pertained to different strata. Thirty-one untrained control adults maintained his/her own mean and BG stratum for five months. After training, these subjects changed his/her own mean BG to the stratum that was associated with IHMP. Measurements reported by diary, of RMR and of total energy expenditure demonstrated this stratum change. From recruitment, the mean decrease was 15.4% by indirect calorimetry and 15.5% by doubly labeled water in a total of 24 toddlers (P < 0.001). Mean BG thus assessed the deviation of a meal pattern from the mean BG associated with IH (IHMP). Results. In San Diego ASN 2014, we showed the effectiveness of IHMP on regression of fattening/insulin resistance for a long term in 181 adults of mixed body weight who had bowel functional disorders and were clinically normal. However we had earlier designed IHMP for a broader aim as compared to a body loss device. We wanted to educate children and future adults to an intestinal low immune involvement and to the best fitting of intake to body regulations. Thus, we tried to publish the recovery of diarrheic malnourished infants by IHMP in an American Society for Nutrition (ASN) Journal. Subjects were aged less than 15 months, had lower body weight per age than 70% and recovered through many months and years. This aim was right opposite to weight loss. The ASN Journal rejected the publication as findings of clinical but no nutritional interest. Med Crave promptly published the findings. In a broader thought, the ASN Journal protected the established assistance beliefs and trusts from the confounding intrusion of an innovative, self-help system (IHMP).
New Findings on Energy Balance and Established Wisdom
doi:10.11648/j.ijnfs.20140304.20
International Journal of Nutrition and Food Sciences
2014-07-16
© Science Publishing Group
Mario Ciampolini
New Findings on Energy Balance and Established Wisdom
3
4
306
306
2014-07-16
2014-07-16
10.11648/j.ijnfs.20140304.20
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.20
© Science Publishing Group
Development and Nutritional Evaluation of Infant Complementary Food from Maize (Zea Mays), Soybean (Glycine Max) and Moringa Oleifera Leaves
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.19
Aims: This study developed and evaluated infant complementary food made from locally available foods to which was feed to infants 6-12 months of age. The study was aimed to: develop infant complementary food from yellow maize (Zea mays), soybean (Glycine max) and green leafy vegetables (Moringa oleifera), determine the nutrient composition of the complementary food, determine the acceptability of the food and determine the nutritional quality of the infant complementary food in children. Study Design: The study made use of both food samples and human samples. It investigated the nutrient content of the diet blend and conducted a test trial with children. Methodology: All the food materials were milled into fine flours. The proximate, energy, mineral and β-carotene contents of the flours were determined using standard methods. The flours were used to develop 2 blends in ratios of 60:40 (control) and 60:30:10 (test) maize + soybean and maize + soybean + Moringa oleifera leaves respectively. The 2 blends provided 10% protein. The blends were used to prepare gruels whose sensory evaluation was conducted using 30 mothers. The gruels were fed to 2 groups of infants in the Holy Child Motherless Babies Home in Enugu for 12 weeks. Result: Protein (15. 15% vs 11.36.2) and carbohydrate (47.15% vs 55.73%) of the blends differed (P<0.05). Ash, fat, crude fiber and energy of both blends were comparable (P>0.05). The Iron and zinc contents of the blends were similar (P>0.05). β-carotene and calcium of the test blend were higher (P<0.05) than that of control blend. The blends had comparable (P>0.05) flavor, texture and acceptability, however, it differed in colour (P<0.05). The body weight of the subjects increased significantly (P<0.05) after feeding the test diet. Length, head circumference and chest circumference increased slightly (P>0.05) in the 2 groups after feeding. Haemoglobin (Hb) was higher (12.34% vs 8.96%) in the group fed test blend and unsaturated iron binding capacity (UIBC) and total iron binding capacity (TIBC) increased much more in the subjects fed control blend. Conclusion: Moringa oliefera fortification of the infant complementary food improved the nutrient quality. Shade-dried Moringa oleifera leaves had good nutrient profile and general acceptability. Incorporation of pulverized Moringe oleifera leaves in infants’ food could diversity food intake, ensure food and nutrition security.
Aims: This study developed and evaluated infant complementary food made from locally available foods to which was feed to infants 6-12 months of age. The study was aimed to: develop infant complementary food from yellow maize (Zea mays), soybean (Glycine max) and green leafy vegetables (Moringa oleifera), determine the nutrient composition of the complementary food, determine the acceptability of the food and determine the nutritional quality of the infant complementary food in children. Study Design: The study made use of both food samples and human samples. It investigated the nutrient content of the diet blend and conducted a test trial with children. Methodology: All the food materials were milled into fine flours. The proximate, energy, mineral and β-carotene contents of the flours were determined using standard methods. The flours were used to develop 2 blends in ratios of 60:40 (control) and 60:30:10 (test) maize + soybean and maize + soybean + Moringa oleifera leaves respectively. The 2 blends provided 10% protein. The blends were used to prepare gruels whose sensory evaluation was conducted using 30 mothers. The gruels were fed to 2 groups of infants in the Holy Child Motherless Babies Home in Enugu for 12 weeks. Result: Protein (15. 15% vs 11.36.2) and carbohydrate (47.15% vs 55.73%) of the blends differed (P<0.05). Ash, fat, crude fiber and energy of both blends were comparable (P>0.05). The Iron and zinc contents of the blends were similar (P>0.05). β-carotene and calcium of the test blend were higher (P<0.05) than that of control blend. The blends had comparable (P>0.05) flavor, texture and acceptability, however, it differed in colour (P<0.05). The body weight of the subjects increased significantly (P<0.05) after feeding the test diet. Length, head circumference and chest circumference increased slightly (P>0.05) in the 2 groups after feeding. Haemoglobin (Hb) was higher (12.34% vs 8.96%) in the group fed test blend and unsaturated iron binding capacity (UIBC) and total iron binding capacity (TIBC) increased much more in the subjects fed control blend. Conclusion: Moringa oliefera fortification of the infant complementary food improved the nutrient quality. Shade-dried Moringa oleifera leaves had good nutrient profile and general acceptability. Incorporation of pulverized Moringe oleifera leaves in infants’ food could diversity food intake, ensure food and nutrition security.
Development and Nutritional Evaluation of Infant Complementary Food from Maize (Zea Mays), Soybean (Glycine Max) and Moringa Oleifera Leaves
doi:10.11648/j.ijnfs.20140304.19
International Journal of Nutrition and Food Sciences
2014-07-16
© Science Publishing Group
Nwosu Odinakachukwu I. C.
Nnam Ngozi N.
Ibeziako Ngozi
Maduforo Aloysius N.
Development and Nutritional Evaluation of Infant Complementary Food from Maize (Zea Mays), Soybean (Glycine Max) and Moringa Oleifera Leaves
3
4
299
299
2014-07-16
2014-07-16
10.11648/j.ijnfs.20140304.19
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.19
© Science Publishing Group
Sensory Evaluation of Cookies Produced from Different Blends of Wheat and moringa Oleifera Leaf Flour
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.21
Blends of wheat flour (WF) and Moringa oleifera leaf powder or flour were processed into cookies in the following ratios 100:0,90:10,80:20,70:30,50:50. The sensory evaluation of the cookies samples from the blends was performed. The results of the sensory evaluation showed that there were significant differences in the different attributes that were determined such as in colour, crispiness, taste, flavour and general acceptability. The sensory general acceptability scores showed that the best Moringa flour substitution level for making cookies was 10% (90:10) and 20% (80:20).
Blends of wheat flour (WF) and Moringa oleifera leaf powder or flour were processed into cookies in the following ratios 100:0,90:10,80:20,70:30,50:50. The sensory evaluation of the cookies samples from the blends was performed. The results of the sensory evaluation showed that there were significant differences in the different attributes that were determined such as in colour, crispiness, taste, flavour and general acceptability. The sensory general acceptability scores showed that the best Moringa flour substitution level for making cookies was 10% (90:10) and 20% (80:20).
Sensory Evaluation of Cookies Produced from Different Blends of Wheat and moringa Oleifera Leaf Flour
doi:10.11648/j.ijnfs.20140304.21
International Journal of Nutrition and Food Sciences
2014-07-22
© Science Publishing Group
Nwakalor, Chizoba N.
Sensory Evaluation of Cookies Produced from Different Blends of Wheat and moringa Oleifera Leaf Flour
3
4
310
310
2014-07-22
2014-07-22
10.11648/j.ijnfs.20140304.21
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.21
© Science Publishing Group
Serum Zinc Deficiency and Associated Factors among Pre-ART and on-ART Adults at Felege Hiwot Referral Hospital, Bahir Dar, Northwest Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.22
Background: Among several trace elements, zinc is a micronutrient that has a very significant role in maintaining immune function. Studies investigating trace elements status in people living with HIV/AIDS are few in Ethiopia. Hence, the present study was undertaken to investigate the concentration of serum zinc among sex and age matched pre ART and on ART adults. Methods: A cross-sectional study was conducted among 150 people living with HIV/AIDS (75 pre -ART and 75 on -ART) adults. Concentrations of zinc from serum were measured using fully automated flame atomic absorption spectrophotometer. CD4+ T-cell count, CD8+ T-cell count, hemoglobin determination, and Body Mass Index (BMI) were performed to evaluate the clinical status of study participants. Results: Serum zinc deficiencies were observed in 46 (30.7%) study participants. In multivariate logistic regression analysis, pre-ART study participants were nearly four times more likely at risk of serum zinc deficiency than on-ART study participants (AOR=3.56, 95% CI=1.52 to 8.32). Similarly, the odds of being serum zinc deficient were three times more in undernourished study participants than nourished study participants (AOR=2.61, 95% CI=1.02 to 6.67). Conclusion: A relatively high percentage of study participants had serum zinc deficiency. Early evaluation of serum zinc deficiency and zinc supplementation along with anti-retroviral treatment should be considered for pre-ART and under nourished adult people living with HIV/AIDS.
Background: Among several trace elements, zinc is a micronutrient that has a very significant role in maintaining immune function. Studies investigating trace elements status in people living with HIV/AIDS are few in Ethiopia. Hence, the present study was undertaken to investigate the concentration of serum zinc among sex and age matched pre ART and on ART adults. Methods: A cross-sectional study was conducted among 150 people living with HIV/AIDS (75 pre -ART and 75 on -ART) adults. Concentrations of zinc from serum were measured using fully automated flame atomic absorption spectrophotometer. CD4+ T-cell count, CD8+ T-cell count, hemoglobin determination, and Body Mass Index (BMI) were performed to evaluate the clinical status of study participants. Results: Serum zinc deficiencies were observed in 46 (30.7%) study participants. In multivariate logistic regression analysis, pre-ART study participants were nearly four times more likely at risk of serum zinc deficiency than on-ART study participants (AOR=3.56, 95% CI=1.52 to 8.32). Similarly, the odds of being serum zinc deficient were three times more in undernourished study participants than nourished study participants (AOR=2.61, 95% CI=1.02 to 6.67). Conclusion: A relatively high percentage of study participants had serum zinc deficiency. Early evaluation of serum zinc deficiency and zinc supplementation along with anti-retroviral treatment should be considered for pre-ART and under nourished adult people living with HIV/AIDS.
Serum Zinc Deficiency and Associated Factors among Pre-ART and on-ART Adults at Felege Hiwot Referral Hospital, Bahir Dar, Northwest Ethiopia
doi:10.11648/j.ijnfs.20140304.22
International Journal of Nutrition and Food Sciences
2014-07-24
© Science Publishing Group
Abera Ademasu
Bizuayehu Kerisew
Endalkachew Nibret
Abayneh Munshea
Melaku Adal
Serum Zinc Deficiency and Associated Factors among Pre-ART and on-ART Adults at Felege Hiwot Referral Hospital, Bahir Dar, Northwest Ethiopia
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2014-07-24
2014-07-24
10.11648/j.ijnfs.20140304.22
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.22
© Science Publishing Group
Physico-Chemical Evaluation of Fruits from the Fourth Filial Generation of Some Breeding Lines of Tomatoes
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.23
In an effort to improve upon tomato varieties on the Ghanaian market, this study was carried out to identify genotypes with desirable qualities for further breeding work. The study was executed by crossing some varieties of Solanum lycopersicon; cherry red, cherry yellow, roma and wosowoso with a wild tomato, Solanum pimpinellifolium. The progenies were cultivated for four generations to obtain these lines. Fruits harvested from these lines of F4 were analysed for the following physico-chemical properties; dry matter, pH, total titratable acidity, total soluble solids and vitamin C. The total soluble solids and total titratable acidity were used to deduce flavour and sweetness indices for the fruits. Significant (p<0.05) differences were observed among and within the various breeding lines. The dry matter, pH and total soluble solids of the fruits ranged from 5.21-8.43%, 4.08-4.59 and 4.00-7.80% respectively. Total titratable acidity, ascorbic acid, flavour and sweetness indices also ranged from 0.35-0.88%, 16.84-46.09 mg/100g, 0.07-0.16 and 5.33-13.64 respectively. In all wosowoso breeding lines were the most promising of all the breeding lines. Most of the progenies obtained had characteristics significantly (p<0.05) different from each other and then from those of their respective parents (controls). This shows that the various lines were still in the process of segregating and had not yet attained the status of pure lines.
In an effort to improve upon tomato varieties on the Ghanaian market, this study was carried out to identify genotypes with desirable qualities for further breeding work. The study was executed by crossing some varieties of Solanum lycopersicon; cherry red, cherry yellow, roma and wosowoso with a wild tomato, Solanum pimpinellifolium. The progenies were cultivated for four generations to obtain these lines. Fruits harvested from these lines of F4 were analysed for the following physico-chemical properties; dry matter, pH, total titratable acidity, total soluble solids and vitamin C. The total soluble solids and total titratable acidity were used to deduce flavour and sweetness indices for the fruits. Significant (p<0.05) differences were observed among and within the various breeding lines. The dry matter, pH and total soluble solids of the fruits ranged from 5.21-8.43%, 4.08-4.59 and 4.00-7.80% respectively. Total titratable acidity, ascorbic acid, flavour and sweetness indices also ranged from 0.35-0.88%, 16.84-46.09 mg/100g, 0.07-0.16 and 5.33-13.64 respectively. In all wosowoso breeding lines were the most promising of all the breeding lines. Most of the progenies obtained had characteristics significantly (p<0.05) different from each other and then from those of their respective parents (controls). This shows that the various lines were still in the process of segregating and had not yet attained the status of pure lines.
Physico-Chemical Evaluation of Fruits from the Fourth Filial Generation of Some Breeding Lines of Tomatoes
doi:10.11648/j.ijnfs.20140304.23
International Journal of Nutrition and Food Sciences
2014-07-26
© Science Publishing Group
Wisdom Selorm Kofi Agbemavor
Wellington Torgby-Tetteh
Emmanuel Kwatei Quartey
Joseph Nunoo
Wonder Nunekpeku
Mavis Owureku-Asare
Joyce Agyei-Amponsah
John Apatey
Physico-Chemical Evaluation of Fruits from the Fourth Filial Generation of Some Breeding Lines of Tomatoes
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2014-07-26
2014-07-26
10.11648/j.ijnfs.20140304.23
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.23
© Science Publishing Group
Gamma Irradiation Prolongs the Sea Bass (Dicentrarchus Labrax L.) Storage and Delays the Lipids Membrane Degradation
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.24
Mediterranean sea bass (Dicentrarchus labrax L.) fish were gamma irradiated at doses 0, 0.5, 1, 2 or 3 kGy and stored at 1°C for 21 days in the dark to assess whether the delay of fish alteration by irradiation involved the protection of membrane lipids. Total basic volatile nitrogen (TVB-N) and the trimethylamine (TMA) contents, the pH, and the lipid composition of membrane were determined in the muscle tissue during storage. The TVB-N and TMA contents and the pH of irradiated and non-irradiated samples increased during storage whereas the external quality decreased in correlation with a reduction in the amount of phospholipids (PL). The degree of unsaturation of PL and of free fatty acids (FFA) fractions decreased, whereas, the ratio of sterol to PL increased. The catabolism of PL was delayed by irradiation during storage as compared to the untreated sample and it was always positively correlated with the total viable counts (TVC) of fish muscle which was also reduced by the treatments. We conclude that the delay of alteration of sea bass tissue during storage by irradiation involved probably a protection of membrane lipids from degradation which seemed to be partially reliable to the micro-organisms load of muscle tissue.
Mediterranean sea bass (Dicentrarchus labrax L.) fish were gamma irradiated at doses 0, 0.5, 1, 2 or 3 kGy and stored at 1°C for 21 days in the dark to assess whether the delay of fish alteration by irradiation involved the protection of membrane lipids. Total basic volatile nitrogen (TVB-N) and the trimethylamine (TMA) contents, the pH, and the lipid composition of membrane were determined in the muscle tissue during storage. The TVB-N and TMA contents and the pH of irradiated and non-irradiated samples increased during storage whereas the external quality decreased in correlation with a reduction in the amount of phospholipids (PL). The degree of unsaturation of PL and of free fatty acids (FFA) fractions decreased, whereas, the ratio of sterol to PL increased. The catabolism of PL was delayed by irradiation during storage as compared to the untreated sample and it was always positively correlated with the total viable counts (TVC) of fish muscle which was also reduced by the treatments. We conclude that the delay of alteration of sea bass tissue during storage by irradiation involved probably a protection of membrane lipids from degradation which seemed to be partially reliable to the micro-organisms load of muscle tissue.
Gamma Irradiation Prolongs the Sea Bass (Dicentrarchus Labrax L.) Storage and Delays the Lipids Membrane Degradation
doi:10.11648/j.ijnfs.20140304.24
International Journal of Nutrition and Food Sciences
2014-07-31
© Science Publishing Group
Foued Chéour
Gamma Irradiation Prolongs the Sea Bass (Dicentrarchus Labrax L.) Storage and Delays the Lipids Membrane Degradation
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2014-07-31
2014-07-31
10.11648/j.ijnfs.20140304.24
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.24
© Science Publishing Group
Effect of Gamma Irradiation, Packaging and Storage on the Microbiological Quality of Garden Eggs
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.26
Garden eggs are important economic vegetable crops grown in most tropical countries. The effect of gamma irradiation (1 – 3 kGy), packaging (polyethylene) and storage (5 weeks at 29±1ºC) on the microbiological quality of three varieties of garden eggs (Solanum aethiopicum GH 8772 and Solanum aethiopicum GH 8773, and Solanum torvum) were studied. The population of aerobic mesophiles and yeasts and moulds were assessed by the method of serial dilution and pour plating. Irradiation dose of 3 kGy, significantly improved microbiological quality by reducing the population of aerobic mesophiles and yeasts and moulds in all varieties of the garden eggs. Storing for ≤ 3 weeks negatively affected the microbiological quality of the 2 varieties of Solanum aethiopicum. Solanum torvum was however very susceptible to spoilage at > 1 week. The use of polyethylene packaging did not improve the microbiological quality of the garden egg varieties during storage at ambient temperatures of 29±1oC.
Garden eggs are important economic vegetable crops grown in most tropical countries. The effect of gamma irradiation (1 – 3 kGy), packaging (polyethylene) and storage (5 weeks at 29±1ºC) on the microbiological quality of three varieties of garden eggs (Solanum aethiopicum GH 8772 and Solanum aethiopicum GH 8773, and Solanum torvum) were studied. The population of aerobic mesophiles and yeasts and moulds were assessed by the method of serial dilution and pour plating. Irradiation dose of 3 kGy, significantly improved microbiological quality by reducing the population of aerobic mesophiles and yeasts and moulds in all varieties of the garden eggs. Storing for ≤ 3 weeks negatively affected the microbiological quality of the 2 varieties of Solanum aethiopicum. Solanum torvum was however very susceptible to spoilage at > 1 week. The use of polyethylene packaging did not improve the microbiological quality of the garden egg varieties during storage at ambient temperatures of 29±1oC.
Effect of Gamma Irradiation, Packaging and Storage on the Microbiological Quality of Garden Eggs
doi:10.11648/j.ijnfs.20140304.26
International Journal of Nutrition and Food Sciences
2014-08-05
© Science Publishing Group
Abraham Adu-Gyamfi
Nkansah Minnoh Riverson
Nusrut Afful
Victoria Appiah
Effect of Gamma Irradiation, Packaging and Storage on the Microbiological Quality of Garden Eggs
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2014-08-05
2014-08-05
10.11648/j.ijnfs.20140304.26
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.26
© Science Publishing Group
The Effect of Different Processing Methods on the Nutrient and Anti-Nutrient Composition of African Breadfruit (Treculia Africana)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.25
Aim: The study was designed to evaluate the effect of different processing methods on the nutrient and anti-nutrient composition of African Breadfruit (Treculia africana). Methodology: African breadfruit (Treculia africana) was processed by cooking and roasting. Nutrient, antinutrient and sensory evaluation of both the raw, cooked and roasted samples was estimated using the standard assay methods. The samples were analysed with descriptive statistics using SPSS version 14 to determine the percentages (%), mean, standard deviation (SD) and Least square deviation (LSD). Result: The results showed that protein content ranged from 3.45% to 23.52%, fat ranged from 1.95 – 13.90%, carbohydrate (CHO) ranged from 58.70% to 80.65%, ash ranged from 0.35% to 10.90% and fiber ranged from 0.32% to 8.26% and The antinutrients; phytate and tannin were absent in roasted and cooked samples but present in the raw samples. The minerals Iron ranged from 1.10-2.05mg/l00g, Zinc ranged from 3.15 – 10.00mg/l00g, Phosphorus ranged from 13.25- 42.00mg/l00g and Potassium ranged from 6.90- 21.70mg/l00g. The sensory evaluation showed that breadfruit food products were acceptable in terms of colour flavour, texture and general acceptability. Colour most acceptable in sample A (roasted breadfruit) and least acceptable in sample B1/B2 (the cooked breadfruit and the water sieved from it). Flavour was most acceptable in sample A, texture shows that sample C was most acceptable by the panelist while sample B1/B2 was least acceptable. General acceptability shows that sample C was most generally acceptable by the panelists while sample B1/B2 was the least acceptable. However, there was no significant difference (P > 0.05) in the colour, flavour, texture and general acceptability of the samples. Conclusion: The study showed that preparation of breadfruit dishes by roasting and cooking improved its nutrient composition, eliminated the two antinutrients tannins and phytates analysed in this study and hence the nutrients in breadfruit is better accessed when processed by cooking or roasting and gave acceptable products.
Aim: The study was designed to evaluate the effect of different processing methods on the nutrient and anti-nutrient composition of African Breadfruit (Treculia africana). Methodology: African breadfruit (Treculia africana) was processed by cooking and roasting. Nutrient, antinutrient and sensory evaluation of both the raw, cooked and roasted samples was estimated using the standard assay methods. The samples were analysed with descriptive statistics using SPSS version 14 to determine the percentages (%), mean, standard deviation (SD) and Least square deviation (LSD). Result: The results showed that protein content ranged from 3.45% to 23.52%, fat ranged from 1.95 – 13.90%, carbohydrate (CHO) ranged from 58.70% to 80.65%, ash ranged from 0.35% to 10.90% and fiber ranged from 0.32% to 8.26% and The antinutrients; phytate and tannin were absent in roasted and cooked samples but present in the raw samples. The minerals Iron ranged from 1.10-2.05mg/l00g, Zinc ranged from 3.15 – 10.00mg/l00g, Phosphorus ranged from 13.25- 42.00mg/l00g and Potassium ranged from 6.90- 21.70mg/l00g. The sensory evaluation showed that breadfruit food products were acceptable in terms of colour flavour, texture and general acceptability. Colour most acceptable in sample A (roasted breadfruit) and least acceptable in sample B1/B2 (the cooked breadfruit and the water sieved from it). Flavour was most acceptable in sample A, texture shows that sample C was most acceptable by the panelist while sample B1/B2 was least acceptable. General acceptability shows that sample C was most generally acceptable by the panelists while sample B1/B2 was the least acceptable. However, there was no significant difference (P > 0.05) in the colour, flavour, texture and general acceptability of the samples. Conclusion: The study showed that preparation of breadfruit dishes by roasting and cooking improved its nutrient composition, eliminated the two antinutrients tannins and phytates analysed in this study and hence the nutrients in breadfruit is better accessed when processed by cooking or roasting and gave acceptable products.
The Effect of Different Processing Methods on the Nutrient and Anti-Nutrient Composition of African Breadfruit (Treculia Africana)
doi:10.11648/j.ijnfs.20140304.25
International Journal of Nutrition and Food Sciences
2014-08-05
© Science Publishing Group
Obiakor- Okeke P. N.
Nnadi Chimdinma C.
The Effect of Different Processing Methods on the Nutrient and Anti-Nutrient Composition of African Breadfruit (Treculia Africana)
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2014-08-05
2014-08-05
10.11648/j.ijnfs.20140304.25
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.25
© Science Publishing Group
Hypolipidaemic Effect of Ethanol Leaf Extract of Moringa Oleifera Lam. in Experimentally induced Hypercholesterolemic Wistar Rats
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.28
The hypolipidaemic effect of ethanol leaf extract of Moringa oleifera in experimentally induced hypercholesterolemic rats was investigated. Thirty six (36) wistar rats of both sexes weighing 130.53±4.86 were used for the study. The animals were completely randomized into six groups (A-F) comprising 6 animals each. Groups A, B and C comprise female rats administered 1 ml of distilled water, high dose of 600 mg/kg and low dose of 300 mg/kg body weight of the extract respectively. Groups D, E and F comprise male rats administered 1 ml of distilled water, high dose of 600 mg/kg and low dose of 300 mg/kg body weight of the extract respectively. Hypercholesterolemia was induced by feeding the animals with high fat diet for 21 days before administration of the extract. After the 21 days of feeding, administration of extract lasted for 14 days. Preliminary phytochemical screening revealed that the ethanol leaf extract of M. oleifera contains alkaloids, tannins, carbohydrates and cardiac glycosides. Only the high dose female group (600 mg/kg body weight) lost or maintained their body weight significantly (p<0.05), the rest did not. Body weight was not significantly (p>0.05) altered in the male group administered low dose and high dose, showing that the dose of the extract slightly affected their weight. For serum lipids, serum total cholesterol concentration in both male and female reduced significantly (p<0.05), both in those given low and high doses of the extract. Serum high density lipoprotein cholesterol (HDLC) level significantly (p<0.05) increased both in male and female rats that were administered high dose of 600 mg/kg body weight of the extract, but was not significantly (p>0.05) affected in other groups. Serum low density lipoprotein cholesterol (LDLC) level also reduced significantly (p<0.05) in both male and female rats that were administered high dose of the extract, but was not significantly (p>0.05) altered for those that received low doses (300 mg/kg body weight) of the extract. There was no significant (p>0.05) reduction in the LDLC of the male rats. Serum triacylglycerol (TAG) concentration in male and female rats reduced significantly (p<0.05), in those that received low and high doses of the extract. Overall, findings from the present study suggest that the ethanol leaf extract of M. oleifera has hypolipidaemic effect. Therefore, the leafy vegetable may be recommended to patients that have problems with high serum lipid profiles and also for people that want to lose or maintain body weight.
The hypolipidaemic effect of ethanol leaf extract of Moringa oleifera in experimentally induced hypercholesterolemic rats was investigated. Thirty six (36) wistar rats of both sexes weighing 130.53±4.86 were used for the study. The animals were completely randomized into six groups (A-F) comprising 6 animals each. Groups A, B and C comprise female rats administered 1 ml of distilled water, high dose of 600 mg/kg and low dose of 300 mg/kg body weight of the extract respectively. Groups D, E and F comprise male rats administered 1 ml of distilled water, high dose of 600 mg/kg and low dose of 300 mg/kg body weight of the extract respectively. Hypercholesterolemia was induced by feeding the animals with high fat diet for 21 days before administration of the extract. After the 21 days of feeding, administration of extract lasted for 14 days. Preliminary phytochemical screening revealed that the ethanol leaf extract of M. oleifera contains alkaloids, tannins, carbohydrates and cardiac glycosides. Only the high dose female group (600 mg/kg body weight) lost or maintained their body weight significantly (p<0.05), the rest did not. Body weight was not significantly (p>0.05) altered in the male group administered low dose and high dose, showing that the dose of the extract slightly affected their weight. For serum lipids, serum total cholesterol concentration in both male and female reduced significantly (p<0.05), both in those given low and high doses of the extract. Serum high density lipoprotein cholesterol (HDLC) level significantly (p<0.05) increased both in male and female rats that were administered high dose of 600 mg/kg body weight of the extract, but was not significantly (p>0.05) affected in other groups. Serum low density lipoprotein cholesterol (LDLC) level also reduced significantly (p<0.05) in both male and female rats that were administered high dose of the extract, but was not significantly (p>0.05) altered for those that received low doses (300 mg/kg body weight) of the extract. There was no significant (p>0.05) reduction in the LDLC of the male rats. Serum triacylglycerol (TAG) concentration in male and female rats reduced significantly (p<0.05), in those that received low and high doses of the extract. Overall, findings from the present study suggest that the ethanol leaf extract of M. oleifera has hypolipidaemic effect. Therefore, the leafy vegetable may be recommended to patients that have problems with high serum lipid profiles and also for people that want to lose or maintain body weight.
Hypolipidaemic Effect of Ethanol Leaf Extract of Moringa Oleifera Lam. in Experimentally induced Hypercholesterolemic Wistar Rats
doi:10.11648/j.ijnfs.20140304.28
International Journal of Nutrition and Food Sciences
2014-08-17
© Science Publishing Group
Denen Atsukwei
Ejike Daniel Eze
Moses Dele Adams
Seriki Samuel Adinoyi
Chiamaka Nnenna Ukpabi
Hypolipidaemic Effect of Ethanol Leaf Extract of Moringa Oleifera Lam. in Experimentally induced Hypercholesterolemic Wistar Rats
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2014-08-17
2014-08-17
10.11648/j.ijnfs.20140304.28
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.28
© Science Publishing Group
Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.27
The chemical, physico-chemical and functional properties of flour and starch from three varieties of jackfruit seed were analyzed in this study. Starch was isolated using distilled water, alkaline and α-amylase enzyme. All varieties of jackfruit seed flour had moisture content 6.28-9.16%, protein 9.19-11.34%, fat 1.18-1.40%, ash 1.53-2.66%, amylose 26.49%-30.21% and starch contents 81.05%-82.52%. Gala variety had highest amount of water soluble index, swelling water capacity and water absorption index than Khaja and Durasha varieties. On the other hand, isolated starch varied 8.39 to 12.20% moisture, 1.09 to 3.67% protein, 1.18 to 1.40% fat, 0.03 to 0.59% ash content. Starch isolated with distilled water had higher protein content, yield, amylose and total starch than starch isolated with alkaline and enzyme. However, purity was depended on the variety and extraction conditions. Enzymatic method gave highest amount of water absorption index and water soluble index as compared to distilled water and alkaline method. Results from this study suggest that jackfruit seed flour can be used as partial replacement of wheat flour and good source of starch.
The chemical, physico-chemical and functional properties of flour and starch from three varieties of jackfruit seed were analyzed in this study. Starch was isolated using distilled water, alkaline and α-amylase enzyme. All varieties of jackfruit seed flour had moisture content 6.28-9.16%, protein 9.19-11.34%, fat 1.18-1.40%, ash 1.53-2.66%, amylose 26.49%-30.21% and starch contents 81.05%-82.52%. Gala variety had highest amount of water soluble index, swelling water capacity and water absorption index than Khaja and Durasha varieties. On the other hand, isolated starch varied 8.39 to 12.20% moisture, 1.09 to 3.67% protein, 1.18 to 1.40% fat, 0.03 to 0.59% ash content. Starch isolated with distilled water had higher protein content, yield, amylose and total starch than starch isolated with alkaline and enzyme. However, purity was depended on the variety and extraction conditions. Enzymatic method gave highest amount of water absorption index and water soluble index as compared to distilled water and alkaline method. Results from this study suggest that jackfruit seed flour can be used as partial replacement of wheat flour and good source of starch.
Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed
doi:10.11648/j.ijnfs.20140304.27
International Journal of Nutrition and Food Sciences
2014-08-17
© Science Publishing Group
Fateatun Noor
Md. Jiaur Rahman
Md. Sultan Mahomud
Mst. Sorifa Akter
Md. Aminul Islam Talukder
Maruf Ahmed
Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed
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2014-08-17
2014-08-17
10.11648/j.ijnfs.20140304.27
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140304.27
© Science Publishing Group
Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.12
This study evaluated the proximate and micronutrient composition of traditional soups (Nsala, Achara, Ofe-ose and Uha) consumed in Igbere community, Abia Sate. The proximate composition, vitamin and mineral composition of the soups were determined using standard assay techniques. The protein content of the soup meals ranged from 31.77 to 40.20%. The Achara soup had the highest protein content (40.20%). The ash content of ofe-ose (6.25%) was significantly higher (p<0.05) than the other soups (5.62%, 5.33% and 4.98%) achara, nsala and Uha soups respectively. The fat content of ofe-ose (11.25%) was significantly higher (p<0.05) than the other soups (10.74%, 8.20 and 9. 77%) Uha, Nsala, and achara soups respectively. The fibre content of achara soup (13.72%) was significantly higher (p<0.05) than the other soups(12.75%. 8.20% and 10.77%), ofe-ose. Nsala and Uha soups respectively. The vitamin A ranged from 3.49 to 687.69mg and there was no significant difference. The vitamin C content of the soups varied, it ranged from 4.11 to 41.07mg, there was no significant difference in Achara, Nsala, Ofe and Uha (32.85mg, 4. 11mg, 21.71mg and 41. 07mg) . The calcium content of ofe-ose (41.42mg) was Significantly (p< 0.05) lower than the other soups, (69.47mg, 74.8Img, and 57.45mg), Achara, Nsala and Uha soups respectively. The iron content of the soups varied and ranged from 0.23 to 0.43mg/100g. The copper content ranged from 0.08 to 0.25mg. The magnesium content of Ofe-ose (37.6mg) was significantly higher (p<0.05) then other soups, (20.0mg, 25.6mg and 18.4mg) Achara, Nsala and Uha soups respectively. The potassium content of the four soups were moderately high. They ranged from 48.13 to 118.93mg. The phosphorus content of Uha (199.85mg) was significantly higher (p<0.05) than other soups, (188.15mg 55.25mg and 54.17mg respectively. The zinc content of ofe-ose (0.396rng) was significantly higher (p< 0.05) than other soups, (0.364mg 0.23mg and 0.224mg), Achara, Nsala and Uha soups respectively. Sensory evaluation conducted revealed that all the soups were generally acceptable. Consumption of these soups should be popularized for other communities to use since they are vegetable based and ideal for therapeutic nutrition.
This study evaluated the proximate and micronutrient composition of traditional soups (Nsala, Achara, Ofe-ose and Uha) consumed in Igbere community, Abia Sate. The proximate composition, vitamin and mineral composition of the soups were determined using standard assay techniques. The protein content of the soup meals ranged from 31.77 to 40.20%. The Achara soup had the highest protein content (40.20%). The ash content of ofe-ose (6.25%) was significantly higher (p<0.05) than the other soups (5.62%, 5.33% and 4.98%) achara, nsala and Uha soups respectively. The fat content of ofe-ose (11.25%) was significantly higher (p<0.05) than the other soups (10.74%, 8.20 and 9. 77%) Uha, Nsala, and achara soups respectively. The fibre content of achara soup (13.72%) was significantly higher (p<0.05) than the other soups(12.75%. 8.20% and 10.77%), ofe-ose. Nsala and Uha soups respectively. The vitamin A ranged from 3.49 to 687.69mg and there was no significant difference. The vitamin C content of the soups varied, it ranged from 4.11 to 41.07mg, there was no significant difference in Achara, Nsala, Ofe and Uha (32.85mg, 4. 11mg, 21.71mg and 41. 07mg) . The calcium content of ofe-ose (41.42mg) was Significantly (p< 0.05) lower than the other soups, (69.47mg, 74.8Img, and 57.45mg), Achara, Nsala and Uha soups respectively. The iron content of the soups varied and ranged from 0.23 to 0.43mg/100g. The copper content ranged from 0.08 to 0.25mg. The magnesium content of Ofe-ose (37.6mg) was significantly higher (p<0.05) then other soups, (20.0mg, 25.6mg and 18.4mg) Achara, Nsala and Uha soups respectively. The potassium content of the four soups were moderately high. They ranged from 48.13 to 118.93mg. The phosphorus content of Uha (199.85mg) was significantly higher (p<0.05) than other soups, (188.15mg 55.25mg and 54.17mg respectively. The zinc content of ofe-ose (0.396rng) was significantly higher (p< 0.05) than other soups, (0.364mg 0.23mg and 0.224mg), Achara, Nsala and Uha soups respectively. Sensory evaluation conducted revealed that all the soups were generally acceptable. Consumption of these soups should be popularized for other communities to use since they are vegetable based and ideal for therapeutic nutrition.
Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria
doi:10.11648/j.ijnfs.20140305.12
International Journal of Nutrition and Food Sciences
2014-08-17
© Science Publishing Group
Obiakor–Okeke, P. N.
Obioha, B. C.
Onyeneke, E. N.
Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria
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2014-08-17
10.11648/j.ijnfs.20140305.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.12
© Science Publishing Group
Reducing Water and Energy Footprints via Dietary Changes among Consumers
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.11
An increasing global demand for food is occurring at the same time that water shortages and energy restrictions are escalating in many parts of the world. Much of the attention thus far has focused on supply side factors that can produce more food with fewer resources. Consumers, whose personal water footprints are dominated by food-related activities that have both direct and indirect energy requirements, control the demand side factors for food. Whereas conserving water and energy has been a sufficient incentive for a limited number of consumers to change their food habits, there is an increasing array of nutritional, financial, health and safety reasons why a larger number of consumers may be willing to modify their diets. These reasons range from avoiding pathogens and synthetic chemicals to increasing life expectancy and saving money on groceries. From the perspective of conserving water and energy resources, reducing the consumption of certain animal products, increasing the consumption plant-based foods, changing the ways that foods are perceived and accessed, and selecting foods that are produced with fewer potential water pollutants are among the most relevant. The projected influence of dietary changes on water and energy savings are restricted to industrialized nations, with considerable attention given to the current situation in California, where a severe drought in an agriculturally productive region has highlighted the interactions among water, energy and food.
An increasing global demand for food is occurring at the same time that water shortages and energy restrictions are escalating in many parts of the world. Much of the attention thus far has focused on supply side factors that can produce more food with fewer resources. Consumers, whose personal water footprints are dominated by food-related activities that have both direct and indirect energy requirements, control the demand side factors for food. Whereas conserving water and energy has been a sufficient incentive for a limited number of consumers to change their food habits, there is an increasing array of nutritional, financial, health and safety reasons why a larger number of consumers may be willing to modify their diets. These reasons range from avoiding pathogens and synthetic chemicals to increasing life expectancy and saving money on groceries. From the perspective of conserving water and energy resources, reducing the consumption of certain animal products, increasing the consumption plant-based foods, changing the ways that foods are perceived and accessed, and selecting foods that are produced with fewer potential water pollutants are among the most relevant. The projected influence of dietary changes on water and energy savings are restricted to industrialized nations, with considerable attention given to the current situation in California, where a severe drought in an agriculturally productive region has highlighted the interactions among water, energy and food.
Reducing Water and Energy Footprints via Dietary Changes among Consumers
doi:10.11648/j.ijnfs.20140305.11
International Journal of Nutrition and Food Sciences
2014-08-17
© Science Publishing Group
D. L. Marrin
Reducing Water and Energy Footprints via Dietary Changes among Consumers
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369
2014-08-17
2014-08-17
10.11648/j.ijnfs.20140305.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.11
© Science Publishing Group
Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.14
Weaning food was formulated from different blends of sorghum, soybean and unripe plantain flour using a commercial weaning food (Golden morn) as control. The different percentages were 80:10:10, 60:20:20, 50:25:25. Sensory evaluation was done to determine which sample was most preferred in terms of taste, texture, flavour, colour and overall acceptability using 10 panelists on a nine point Hedonic scale. Analysis of variance was also done to ascertain which sample was significantly different from the control. The results showed that the 80:10:10 blend was preferred to all the parameters while the commercial weaning food was the least preferred.
Weaning food was formulated from different blends of sorghum, soybean and unripe plantain flour using a commercial weaning food (Golden morn) as control. The different percentages were 80:10:10, 60:20:20, 50:25:25. Sensory evaluation was done to determine which sample was most preferred in terms of taste, texture, flavour, colour and overall acceptability using 10 panelists on a nine point Hedonic scale. Analysis of variance was also done to ascertain which sample was significantly different from the control. The results showed that the 80:10:10 blend was preferred to all the parameters while the commercial weaning food was the least preferred.
Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour
doi:10.11648/j.ijnfs.20140305.14
International Journal of Nutrition and Food Sciences
2014-08-19
© Science Publishing Group
Nwakalor, Chizoba N.
Obi, Chioma D.
Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour
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390
390
2014-08-19
2014-08-19
10.11648/j.ijnfs.20140305.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.14
© Science Publishing Group
Effect of Garlic (Allium Sativum) and Ginger (Zingiber Officinale) Extracts on Haemato-Biochemical Parameters and Liver Enzyme Activities in Wistar Rats
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.13
The study was designed to investigate the separate and combined effects of garlic (Allium sativum) and ginger (Zingiber officinale) on haemato-biochemical parameters and liver enzymes activities in Wistar rats. Rats were assigned into the following groups: Group 1: (Control group 1 ml of distilled water); Group 2: (20 mg/kg of garlic); Group 3: (40 mg/kg of garlic); Group 4: (20 mg/kg of ginger); Group 5: (40 mg/kg of ginger); Group 6: (garlic 10 and ginger 10 mg/kg); Group 7: (garlic 20 and ginger 20 mg/kg). The results obtained showed a significantly (P < 0.05) decreased serum ALT, AST and ALP activities in the experimental groups that received combined doses of garlic (10 mg/kg) and ginger (10 mg/kg) extract when compared to the control group. There was a significantly decreased (P < 0.05) serum AST and ALP activities in the groups that received 20 mg/kg of garlic only when compared to that of the control group. There was a significant decrease (P < 0.05) in serum sodium and potassium concentrations in garlic and ginger extract-treated groups when compared to the control group. There was a significant reduction (P < 0.05) in serum concentration of both ionized and total calcium in the extract-treated groups when compared to the control group. The PCV and Hb concentration in garlic and ginger extract treated groups were lower when compared to that of the control group. The RBC count was higher (P < 0.05) in the groups that received garlic and ginger extract when compared to that of the control group. There was a significant change (P < 0.05) in the total WBC in the groups that received 20 mg/kg of ginger extract and its combination with garlic at various doses and 40 mg/kg of ginger and its combination for neutrophils count, when compared to the control group. There was a significant change (P < 0.05) in rats administered with 40 mg/kg of garlic and its combination for lymphocyte and monocyte count, when compared to the control group. The histological findings in the treated rats showed that the combined doses of garlic and ginger extracts adversely affect the histology of liver tissues. In conclusion, co-administration of garlic and ginger to rats significantly decreased the PCV and Hb concentration, with an elevated RBC count. The liver enzymes activities and serum electrolytes were also altered, hence unsafe for consumption in combined form.
The study was designed to investigate the separate and combined effects of garlic (Allium sativum) and ginger (Zingiber officinale) on haemato-biochemical parameters and liver enzymes activities in Wistar rats. Rats were assigned into the following groups: Group 1: (Control group 1 ml of distilled water); Group 2: (20 mg/kg of garlic); Group 3: (40 mg/kg of garlic); Group 4: (20 mg/kg of ginger); Group 5: (40 mg/kg of ginger); Group 6: (garlic 10 and ginger 10 mg/kg); Group 7: (garlic 20 and ginger 20 mg/kg). The results obtained showed a significantly (P < 0.05) decreased serum ALT, AST and ALP activities in the experimental groups that received combined doses of garlic (10 mg/kg) and ginger (10 mg/kg) extract when compared to the control group. There was a significantly decreased (P < 0.05) serum AST and ALP activities in the groups that received 20 mg/kg of garlic only when compared to that of the control group. There was a significant decrease (P < 0.05) in serum sodium and potassium concentrations in garlic and ginger extract-treated groups when compared to the control group. There was a significant reduction (P < 0.05) in serum concentration of both ionized and total calcium in the extract-treated groups when compared to the control group. The PCV and Hb concentration in garlic and ginger extract treated groups were lower when compared to that of the control group. The RBC count was higher (P < 0.05) in the groups that received garlic and ginger extract when compared to that of the control group. There was a significant change (P < 0.05) in the total WBC in the groups that received 20 mg/kg of ginger extract and its combination with garlic at various doses and 40 mg/kg of ginger and its combination for neutrophils count, when compared to the control group. There was a significant change (P < 0.05) in rats administered with 40 mg/kg of garlic and its combination for lymphocyte and monocyte count, when compared to the control group. The histological findings in the treated rats showed that the combined doses of garlic and ginger extracts adversely affect the histology of liver tissues. In conclusion, co-administration of garlic and ginger to rats significantly decreased the PCV and Hb concentration, with an elevated RBC count. The liver enzymes activities and serum electrolytes were also altered, hence unsafe for consumption in combined form.
Effect of Garlic (Allium Sativum) and Ginger (Zingiber Officinale) Extracts on Haemato-Biochemical Parameters and Liver Enzyme Activities in Wistar Rats
doi:10.11648/j.ijnfs.20140305.13
International Journal of Nutrition and Food Sciences
2014-08-19
© Science Publishing Group
Joshua Adamu Tende
Joseph Olusegun Ayo
Aliyu Mohammed
Abdulkadir Umar Zezi
Effect of Garlic (Allium Sativum) and Ginger (Zingiber Officinale) Extracts on Haemato-Biochemical Parameters and Liver Enzyme Activities in Wistar Rats
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386
386
2014-08-19
2014-08-19
10.11648/j.ijnfs.20140305.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.13
© Science Publishing Group
Flow Cytometric Assessment of Lactococcus Lactis Isolates Viability after Lyophilization
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.15
Lactococcus lactis strains tolerance to the lyophilization process is one of the criteria used during the selection of starter cultures in cheese production. The viability of L. lactis strains isolated from silage and milk after the lyophilization process was evaluated in the present study by flow cytometry and cell plate counting. The LIVE/DEAD BacLightTM kit, which contains the dyes SYTO 9 and propidium iodide, was used to stain the cells for flow cytometry analysis. The dried cells were also plated on M17 agar and incubated at 30 °C for 24 hours. The strain L. lactis LBU.1, isolated from buffalo milk, showed the highest tolerance to the lyophilization process, according to flow cytometry and cell plate counting. Although the strains of L. lactis isolated from silage were not the most resistant to the lyophilization process, it is noteworthy that, compared to strains isolated from conventional sources such as cow and goat milk, L. lactis strains from silage showed higher tolerance to the lyophilization process.
Lactococcus lactis strains tolerance to the lyophilization process is one of the criteria used during the selection of starter cultures in cheese production. The viability of L. lactis strains isolated from silage and milk after the lyophilization process was evaluated in the present study by flow cytometry and cell plate counting. The LIVE/DEAD BacLightTM kit, which contains the dyes SYTO 9 and propidium iodide, was used to stain the cells for flow cytometry analysis. The dried cells were also plated on M17 agar and incubated at 30 °C for 24 hours. The strain L. lactis LBU.1, isolated from buffalo milk, showed the highest tolerance to the lyophilization process, according to flow cytometry and cell plate counting. Although the strains of L. lactis isolated from silage were not the most resistant to the lyophilization process, it is noteworthy that, compared to strains isolated from conventional sources such as cow and goat milk, L. lactis strains from silage showed higher tolerance to the lyophilization process.
Flow Cytometric Assessment of Lactococcus Lactis Isolates Viability after Lyophilization
doi:10.11648/j.ijnfs.20140305.15
International Journal of Nutrition and Food Sciences
2014-08-22
© Science Publishing Group
Eliana dos Santos Leandro
Graciela Kunrath Lima
Antônio Fernandes de Carvalho
Odilon Gomes Pereira
Célia Alencar de Moraes
Flow Cytometric Assessment of Lactococcus Lactis Isolates Viability after Lyophilization
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396
396
2014-08-22
2014-08-22
10.11648/j.ijnfs.20140305.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.15
© Science Publishing Group
Assessment of Total Aflatoxins Level of Two Major Nuts Consumed in Makurdi Benue State, Nigeria
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.16
The main aim of this study was to determine the total aflatoxin (TAF) contents of roasted cashew nuts (Anacardium occidentale), and the roasted, hulled and dehulled groundnuts (Arachis hypogaea L.) sold and consumed in the major public areas of Makurdi Benue State, Nigeria. The items were sampled from 10 different locations based on human traffic densities and sellers of the product and then analysed for TAF contents using direct competitive Enzyme-linked Immunosorbent Assay (ELISA) method. In the roasted cashew nuts, TAF was only dectected in samples collected at two of the locations; Wadata New Garage (0.10 µg/kg) and High-Level (0.40 µg/kg) but not detected in samples collected at the eight others. However, the detected levels were below the maximum permissible limits (MPL) of 4 µg/kg set by EU and 10.0 µg/kg set by CAC and NAFDAC, Nigeria for ‘ready to eat’ food substances. In the roasted groundnuts, levels of TAF higher than the indicated MPL were recorded in samples collected at Modern Market (12.00 µg/kg) and Railway Market (> 20.00 µg/kg) while similar result at North Bank (5.60 µg/kg) only exceeded the EU MPL. Only samples of hulled groundnuts collected at High-Level and Wurukum recorded TAF levels of 0.20 µg/kg. Dehulled groundnuts sampled at Modern market (13.10 µg/kg) and Railway market (> 20.00 µg/kg) recorded higher TAF levels than CAC and NAFDAC MPLs while similar result at North Bank (6.20 ppb) only exceeded the EU MPL. Apart from the dehulled groundnuts samples collected at the Modern market sample location which recorded a moisture level of 5.84 %; all the other samples had moisture levels below the recommended maximum safe limits of 5.80 % for stored groundnuts and cashew nuts. The results of microbial counts showed that total mesophilic bacteria varied between < 1.0 x 101 to >1.0 x 102 CFU/L, fungi varied between < 1.0 x 101 to > 1.0 x 101 CFU/L while E.coli counts varied between 0.00 to 0.43 CFU/L. The microbial contamination was generally low. However, prolonged consumption of the TAF-contaminated nuts is possible in the study area due to the rising food insecurity of majority of the populace. The chronic exposure therefore, presents health concern of aflatoxicosis.
The main aim of this study was to determine the total aflatoxin (TAF) contents of roasted cashew nuts (Anacardium occidentale), and the roasted, hulled and dehulled groundnuts (Arachis hypogaea L.) sold and consumed in the major public areas of Makurdi Benue State, Nigeria. The items were sampled from 10 different locations based on human traffic densities and sellers of the product and then analysed for TAF contents using direct competitive Enzyme-linked Immunosorbent Assay (ELISA) method. In the roasted cashew nuts, TAF was only dectected in samples collected at two of the locations; Wadata New Garage (0.10 µg/kg) and High-Level (0.40 µg/kg) but not detected in samples collected at the eight others. However, the detected levels were below the maximum permissible limits (MPL) of 4 µg/kg set by EU and 10.0 µg/kg set by CAC and NAFDAC, Nigeria for ‘ready to eat’ food substances. In the roasted groundnuts, levels of TAF higher than the indicated MPL were recorded in samples collected at Modern Market (12.00 µg/kg) and Railway Market (> 20.00 µg/kg) while similar result at North Bank (5.60 µg/kg) only exceeded the EU MPL. Only samples of hulled groundnuts collected at High-Level and Wurukum recorded TAF levels of 0.20 µg/kg. Dehulled groundnuts sampled at Modern market (13.10 µg/kg) and Railway market (> 20.00 µg/kg) recorded higher TAF levels than CAC and NAFDAC MPLs while similar result at North Bank (6.20 ppb) only exceeded the EU MPL. Apart from the dehulled groundnuts samples collected at the Modern market sample location which recorded a moisture level of 5.84 %; all the other samples had moisture levels below the recommended maximum safe limits of 5.80 % for stored groundnuts and cashew nuts. The results of microbial counts showed that total mesophilic bacteria varied between < 1.0 x 101 to >1.0 x 102 CFU/L, fungi varied between < 1.0 x 101 to > 1.0 x 101 CFU/L while E.coli counts varied between 0.00 to 0.43 CFU/L. The microbial contamination was generally low. However, prolonged consumption of the TAF-contaminated nuts is possible in the study area due to the rising food insecurity of majority of the populace. The chronic exposure therefore, presents health concern of aflatoxicosis.
Assessment of Total Aflatoxins Level of Two Major Nuts Consumed in Makurdi Benue State, Nigeria
doi:10.11648/j.ijnfs.20140305.16
International Journal of Nutrition and Food Sciences
2014-08-26
© Science Publishing Group
S. T. Ubwa
J. Abah
B. O. Atu
R. L. Tyohemba
J. T. Yande
Assessment of Total Aflatoxins Level of Two Major Nuts Consumed in Makurdi Benue State, Nigeria
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403
2014-08-26
2014-08-26
10.11648/j.ijnfs.20140305.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.16
© Science Publishing Group
The Effect of Different Processing Methods on the Proximate, β- Carotene and Ascorbate Composition of Fluted Pumpkin (Telfairia Occidentalis) Leaves and its Product, the Leaf Curd
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.17
The study examined effect of different processing methods on the proximate, β-carotene and ascorbate composition of fluted pumpkin (Telfairia occidentalis) leaf and the curd produced from the leaf. Fluted pumpkin leaf was divided into four (4) portions. One was shade-dried, another was sun-dried and the other was used to produce leaf curd. The last portion was not processed and served as the control. All the processed samples were milled to fine flour and analysed using standard assay methods. The results showed that the fresh leaf curd (FLC) sample had the highest protein (26.27%) and the fresh pumpkin leaf (FPL) had the least (11.25%). On the other hand, the dried leaf curd (DLC), the shade-dried and the sun-dried fluted pumpkin leaves had comparable (p>0.05) values (19.75 vs 23.08 vs 23.78%). The fat composition of the samples differed. The dried leaf curd samples had the least fat (0.93%) followed by fresh leaf curd (3.03%). The shade dried leaf had the highest fat (ether extract), which was different from others (p<0.05). The dried leaf curd had the least ash (1.21%). The fibre composition followed the same trend as that of ash and fat. The fresh pumpkin leaf had the highest ash and fibre (17.72%) and least carbohydrate (CHO) (51.27%). The shade dried and sun-dried fluted pumpkin leaves had comparable (p>0.05) ash values (3.47 and 3.00%, respectively) and the dried leaf curd had the least (1.29%). The CHO levels of the samples differed (p<0.05). The fresh pumpkin leaves had comparable (p>0.05) values (61.30-62.87%). However, the dried leaf curd had the highest CHO (76.99%) (p<0.05). The β-carotene level of the samples differed. The values ranged from 0.88 to 83.57 μg/g. The sun-dried samples had significantly lower (p<0.05) β-carotene (0.88 μg/g) than the other samples (p<0.05). On the other hand, the fresh leaf curd had the highest (p<0.05) pro-vitamin A level. Shade-dried samples had higher β-carotene than the sun-dried (41.09 vs 0.88 μg/g). The ascorbate composition of the five samples differed. The dried leaf curd and the sun-dried sample had similar ascorbate (0.16 and 0.18 mg/100g) while the shade dried and fresh leaves had similar (p>0.05) levels (0.28 mg/100g respectively). On the other hand, the fresh leaf curd had significantly higher values (p<0.05) than the others. These study have revealed the proximate, beta-carotene and ascorbate composition of fluted pumpkin processed in different methods, hence, this is a vital tool in the hand of nutritionist and dietitians for proper management of patients and nutrition education.
The study examined effect of different processing methods on the proximate, β-carotene and ascorbate composition of fluted pumpkin (Telfairia occidentalis) leaf and the curd produced from the leaf. Fluted pumpkin leaf was divided into four (4) portions. One was shade-dried, another was sun-dried and the other was used to produce leaf curd. The last portion was not processed and served as the control. All the processed samples were milled to fine flour and analysed using standard assay methods. The results showed that the fresh leaf curd (FLC) sample had the highest protein (26.27%) and the fresh pumpkin leaf (FPL) had the least (11.25%). On the other hand, the dried leaf curd (DLC), the shade-dried and the sun-dried fluted pumpkin leaves had comparable (p>0.05) values (19.75 vs 23.08 vs 23.78%). The fat composition of the samples differed. The dried leaf curd samples had the least fat (0.93%) followed by fresh leaf curd (3.03%). The shade dried leaf had the highest fat (ether extract), which was different from others (p<0.05). The dried leaf curd had the least ash (1.21%). The fibre composition followed the same trend as that of ash and fat. The fresh pumpkin leaf had the highest ash and fibre (17.72%) and least carbohydrate (CHO) (51.27%). The shade dried and sun-dried fluted pumpkin leaves had comparable (p>0.05) ash values (3.47 and 3.00%, respectively) and the dried leaf curd had the least (1.29%). The CHO levels of the samples differed (p<0.05). The fresh pumpkin leaves had comparable (p>0.05) values (61.30-62.87%). However, the dried leaf curd had the highest CHO (76.99%) (p<0.05). The β-carotene level of the samples differed. The values ranged from 0.88 to 83.57 μg/g. The sun-dried samples had significantly lower (p<0.05) β-carotene (0.88 μg/g) than the other samples (p<0.05). On the other hand, the fresh leaf curd had the highest (p<0.05) pro-vitamin A level. Shade-dried samples had higher β-carotene than the sun-dried (41.09 vs 0.88 μg/g). The ascorbate composition of the five samples differed. The dried leaf curd and the sun-dried sample had similar ascorbate (0.16 and 0.18 mg/100g) while the shade dried and fresh leaves had similar (p>0.05) levels (0.28 mg/100g respectively). On the other hand, the fresh leaf curd had significantly higher values (p<0.05) than the others. These study have revealed the proximate, beta-carotene and ascorbate composition of fluted pumpkin processed in different methods, hence, this is a vital tool in the hand of nutritionist and dietitians for proper management of patients and nutrition education.
The Effect of Different Processing Methods on the Proximate, β- Carotene and Ascorbate Composition of Fluted Pumpkin (Telfairia Occidentalis) Leaves and its Product, the Leaf Curd
doi:10.11648/j.ijnfs.20140305.17
International Journal of Nutrition and Food Sciences
2014-08-29
© Science Publishing Group
Onoja, Ifeoma U.
The Effect of Different Processing Methods on the Proximate, β- Carotene and Ascorbate Composition of Fluted Pumpkin (Telfairia Occidentalis) Leaves and its Product, the Leaf Curd
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2014-08-29
2014-08-29
10.11648/j.ijnfs.20140305.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.17
© Science Publishing Group
Evaluation of Pomegranate Peel Fortified Pan Bread on Body Weight Loss
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.18
Pomegranate (Punica granatum L.) peel is a nutritive, antioxidant rich by-product, easily available after production of pomegranate juice and ready to eat arils. The aim of present study was to utilize of pomegranate peel powder (PPP) as a good source of fiber ingredient and antioxidant bioactive compounds to produce value add bakery product based on pomegranate peel powder 2.5%, 5%, and 7.5% and investigation of weight loss activity in rats fed on high fat diet (HFD). Chemical composition, total phenols, total flavonoids and anti-oxidative activity (DPPH) of PPP and pan breads were determined. Texture profile analysis (TPA), sensory evaluation and physical properties of pan breads were investigated. Pan bread fortified with 2.5% and 5% PPP had higher score in overall acceptability and physical properties when compared to control pan bread and other various concentration (7.5%) of PPP. Thirty-six female albino adult rats with an average weight (180 ±5 g) were divided into six groups 6 rats for each. The first group (G1) fed on basal diet as a (negative control group). The other rats (30 rat) were divided as follow : (G2) fed on HFD as a positive control (PC), (G3) fed on HFD with PPP free pan bread , (G4) received HFD with 2.5% PPP fortified pan bread, (G5) received HFD with 5% PPP fortified pan bread and (G6) fed on HFD with 7.5% PPP fortified pan bread. Food intake, food efficiency, body weight, gain %, epididymal adipose tissue (g) and organs weight were recorded. Serum lipid profile and liver enzymes were analyzed. Our results showed that pomegranate peel powder 7.5% followed by 5% fortified breads reduced body weight by (47.61±1.27% and 40.65±1.11%) respectively, compared with PC group. Total lipid, triglycerides total cholesterol, LDL-C, VLDL-C and liver functions were decreased by increasing of PPP level in pan bread while HDL-C was increased .In conclusion, our results concluded that pomegranate peel powder fortified breads with high fiber and anti- oxidative activities is recommended to gain nutritional and healthy benefits to weight loss activity and the risk of obesity.
Pomegranate (Punica granatum L.) peel is a nutritive, antioxidant rich by-product, easily available after production of pomegranate juice and ready to eat arils. The aim of present study was to utilize of pomegranate peel powder (PPP) as a good source of fiber ingredient and antioxidant bioactive compounds to produce value add bakery product based on pomegranate peel powder 2.5%, 5%, and 7.5% and investigation of weight loss activity in rats fed on high fat diet (HFD). Chemical composition, total phenols, total flavonoids and anti-oxidative activity (DPPH) of PPP and pan breads were determined. Texture profile analysis (TPA), sensory evaluation and physical properties of pan breads were investigated. Pan bread fortified with 2.5% and 5% PPP had higher score in overall acceptability and physical properties when compared to control pan bread and other various concentration (7.5%) of PPP. Thirty-six female albino adult rats with an average weight (180 ±5 g) were divided into six groups 6 rats for each. The first group (G1) fed on basal diet as a (negative control group). The other rats (30 rat) were divided as follow : (G2) fed on HFD as a positive control (PC), (G3) fed on HFD with PPP free pan bread , (G4) received HFD with 2.5% PPP fortified pan bread, (G5) received HFD with 5% PPP fortified pan bread and (G6) fed on HFD with 7.5% PPP fortified pan bread. Food intake, food efficiency, body weight, gain %, epididymal adipose tissue (g) and organs weight were recorded. Serum lipid profile and liver enzymes were analyzed. Our results showed that pomegranate peel powder 7.5% followed by 5% fortified breads reduced body weight by (47.61±1.27% and 40.65±1.11%) respectively, compared with PC group. Total lipid, triglycerides total cholesterol, LDL-C, VLDL-C and liver functions were decreased by increasing of PPP level in pan bread while HDL-C was increased .In conclusion, our results concluded that pomegranate peel powder fortified breads with high fiber and anti- oxidative activities is recommended to gain nutritional and healthy benefits to weight loss activity and the risk of obesity.
Evaluation of Pomegranate Peel Fortified Pan Bread on Body Weight Loss
doi:10.11648/j.ijnfs.20140305.18
International Journal of Nutrition and Food Sciences
2014-09-02
© Science Publishing Group
Sayed-Ahmed, E. F.
Evaluation of Pomegranate Peel Fortified Pan Bread on Body Weight Loss
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2014-09-02
2014-09-02
10.11648/j.ijnfs.20140305.18
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.18
© Science Publishing Group
Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.19
Morinda citrifolia L. (Noni) fruit harvested in Tepic, Nayarit, Mexico presented alterations in its composition and its properties with the process of senescence during ripening and the seasons of harvest.. Various stages of maturity (stages 1- 4) were examined for their physico-chemical properties (moisture, soluble protein, total carbohydrates, titratable acidity, pH, soluble solids, ash, vitamin C, and phenolic compounds). Generally maturation increased moisture, soluble protein, total carbohydrates, total acidity, vitamin C, and phenolic compounds. During May-June noni fruits (stages 1-4) had the highest levels of soluble protein (8.73-15.63 g/100 g FW), total carbohydrates (6.60-9.60 g/100g FW), ash (0.87-1.34 g/100 g FW), ascorbic acid (115.85-182.42 mg/100 g FW) and total phenols (3022.8-3647.0 μg/g FW). Middle stage (stage 2) and ripe soft noni fruits (stage 4) had greater total phenolic and rutin (47.18-69.88 μg/g FW-stage 2 and 65.22-81.34 μg/g FW-stage 4); this profile appears to be independent of season.
Morinda citrifolia L. (Noni) fruit harvested in Tepic, Nayarit, Mexico presented alterations in its composition and its properties with the process of senescence during ripening and the seasons of harvest.. Various stages of maturity (stages 1- 4) were examined for their physico-chemical properties (moisture, soluble protein, total carbohydrates, titratable acidity, pH, soluble solids, ash, vitamin C, and phenolic compounds). Generally maturation increased moisture, soluble protein, total carbohydrates, total acidity, vitamin C, and phenolic compounds. During May-June noni fruits (stages 1-4) had the highest levels of soluble protein (8.73-15.63 g/100 g FW), total carbohydrates (6.60-9.60 g/100g FW), ash (0.87-1.34 g/100 g FW), ascorbic acid (115.85-182.42 mg/100 g FW) and total phenols (3022.8-3647.0 μg/g FW). Middle stage (stage 2) and ripe soft noni fruits (stage 4) had greater total phenolic and rutin (47.18-69.88 μg/g FW-stage 2 and 65.22-81.34 μg/g FW-stage 4); this profile appears to be independent of season.
Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico
doi:10.11648/j.ijnfs.20140305.19
International Journal of Nutrition and Food Sciences
2014-09-10
© Science Publishing Group
Lewis Luján, Lidianys María
Iloki Assanga, Simon Bernard
Rivera-Castañeda, Elba Griselda
Gil- Salido, Armida Andrea
Acosta-Silva, Ana Lilian
Meza-Cueto, Cipactli Yuridia
Rubio-Pino, José Luis
Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico
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429
429
2014-09-10
2014-09-10
10.11648/j.ijnfs.20140305.19
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.19
© Science Publishing Group
Evaluation of Proximate, Fibre Qualities and Consumer Acceptability of Bambaranut – Tigernut – Coconut Milk Beverage Blends
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.20
Proximate composition and consumer acceptability of bambaranut-tigernut-coconut milk beverage blends was conducted. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction from babaranut, tigernut and coconut. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to proximate and dietary fiber analysis and sensory evaluation were conducted. The mean score of sensory attribute of the milk beverage blends was significantly different (P<0.05). Generally, the blend made from ratio 1:3:2 of bambaranut – tigernut – coconut milk mix having the highest mean score of 8.60 was the most rated and the best among the sample blends. The proximate composition parameters varied among the blends with highest values detected on the samples as follows: moisture 81.22%, crude protein 6.28%, fat 4.30%, crude fiber 2.12%, ash content 2.30% and 11.82% for total carbohydrates. The total dietary fibre of the blends was within the range of 0.78 – 2.10%..
Proximate composition and consumer acceptability of bambaranut-tigernut-coconut milk beverage blends was conducted. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction from babaranut, tigernut and coconut. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to proximate and dietary fiber analysis and sensory evaluation were conducted. The mean score of sensory attribute of the milk beverage blends was significantly different (P<0.05). Generally, the blend made from ratio 1:3:2 of bambaranut – tigernut – coconut milk mix having the highest mean score of 8.60 was the most rated and the best among the sample blends. The proximate composition parameters varied among the blends with highest values detected on the samples as follows: moisture 81.22%, crude protein 6.28%, fat 4.30%, crude fiber 2.12%, ash content 2.30% and 11.82% for total carbohydrates. The total dietary fibre of the blends was within the range of 0.78 – 2.10%..
Evaluation of Proximate, Fibre Qualities and Consumer Acceptability of Bambaranut – Tigernut – Coconut Milk Beverage Blends
doi:10.11648/j.ijnfs.20140305.20
International Journal of Nutrition and Food Sciences
2014-09-11
© Science Publishing Group
Adedokun I. I.
Okorie, S. U.
Batu Barizaa
Evaluation of Proximate, Fibre Qualities and Consumer Acceptability of Bambaranut – Tigernut – Coconut Milk Beverage Blends
3
5
437
437
2014-09-11
2014-09-11
10.11648/j.ijnfs.20140305.20
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.20
© Science Publishing Group
Timely Initiation of Complementary Feeding Practice and Associated Factors among Mothers of Children Aged from 6 to 24 Months in Axum Town, North Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.21
Introduction: Appropriate complementary feeding is critical for the achievement of a healthy growth and development and mere survival of young children. Lack of appropriate breast-feeding and complementary feeding practice are the main cause of under nutrition. An estimated 32% of children under five years in developing countries are stunted and 10% are wasted. Objective: To assess timely initiation of complementary feeding practice and associated factors among mothers of children aged from 6 to 24 months living in Axum town, North Ethiopia. Methods: Community based cross- sectional study was conducted from April to May 2013. A sample of 422 subjects was selected by using systematic random sampling technique. Data were collected using pre-tested interviewer administered structured questionnaires. The data were cleaned, coded, entered in to EPI-INFO version 3.5.1, and transferred and analysed using SPSS version 20. Results: Out of 422 study participants, 223 (52.8%) have started complementary feeding practices to their child timely. Married women [AOR=2.490; 95% CI: (1.170, 5.301)] and attended ANC follow up [AOR=3.874; 95% CI: (1.805, 8.314)] were positively associated with timely initiation of complementary feeding. On the other hand, mothers whose husband cannot read and write [AOR=0.358; 95% CI :( 0.148, 0.863)], household size of 4-6 (AOR=0.34; 95%CI: 0.16, 0.74) and mothers who delivered at home (AOR=0.338; 95%CI: 0.12, 0.99) were negatively associated with timely initiation of complementary feeding. Conclusion and recommendation: Timely initiation of complementary feeding practice was relatively low in the study area. Mother’s marital status, husband education, family size, mother’s ANC follow-up, and mother’s place of delivery were significantly associated with timely initiation of complementary feeding. Nutritional counseling, promoting ANC follow up, nutrition education & enhancing institution delivery were recommended to the concerned bodies.
Introduction: Appropriate complementary feeding is critical for the achievement of a healthy growth and development and mere survival of young children. Lack of appropriate breast-feeding and complementary feeding practice are the main cause of under nutrition. An estimated 32% of children under five years in developing countries are stunted and 10% are wasted. Objective: To assess timely initiation of complementary feeding practice and associated factors among mothers of children aged from 6 to 24 months living in Axum town, North Ethiopia. Methods: Community based cross- sectional study was conducted from April to May 2013. A sample of 422 subjects was selected by using systematic random sampling technique. Data were collected using pre-tested interviewer administered structured questionnaires. The data were cleaned, coded, entered in to EPI-INFO version 3.5.1, and transferred and analysed using SPSS version 20. Results: Out of 422 study participants, 223 (52.8%) have started complementary feeding practices to their child timely. Married women [AOR=2.490; 95% CI: (1.170, 5.301)] and attended ANC follow up [AOR=3.874; 95% CI: (1.805, 8.314)] were positively associated with timely initiation of complementary feeding. On the other hand, mothers whose husband cannot read and write [AOR=0.358; 95% CI :( 0.148, 0.863)], household size of 4-6 (AOR=0.34; 95%CI: 0.16, 0.74) and mothers who delivered at home (AOR=0.338; 95%CI: 0.12, 0.99) were negatively associated with timely initiation of complementary feeding. Conclusion and recommendation: Timely initiation of complementary feeding practice was relatively low in the study area. Mother’s marital status, husband education, family size, mother’s ANC follow-up, and mother’s place of delivery were significantly associated with timely initiation of complementary feeding. Nutritional counseling, promoting ANC follow up, nutrition education & enhancing institution delivery were recommended to the concerned bodies.
Timely Initiation of Complementary Feeding Practice and Associated Factors among Mothers of Children Aged from 6 to 24 Months in Axum Town, North Ethiopia
doi:10.11648/j.ijnfs.20140305.21
International Journal of Nutrition and Food Sciences
2014-09-20
© Science Publishing Group
Samson Yemane
Tadesse Awoke
Measho Gebreslassie
Timely Initiation of Complementary Feeding Practice and Associated Factors among Mothers of Children Aged from 6 to 24 Months in Axum Town, North Ethiopia
3
5
442
442
2014-09-20
2014-09-20
10.11648/j.ijnfs.20140305.21
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.21
© Science Publishing Group
Study for Determining the Presence of Brucella spp, Salmonella spp, E. coli O157 and Some other Gram Negative Microorganisms in Fresh Cow's Cheeses
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.22
This study was conducted to determine the presence of Brucella spp, Salmonella spp, E. coli O157 and some other gram negative microorganisms in fresh cow's cheeses (n:100). E. coli was determined in all of the samples, E. coli O157 was found in 8 samples and Aeromonas hydrophila was found in 12 samples. In the analyzed cheeses the prevalences of Klebsiella pneumonia, Proteus mirabilis, Proteus vulgaris, Pseudomonas auroginosa, Citrobacter freundi and Morgonella morganni spp. siboni. were 16%, 16%, 7%, 16%, 12%, and 10% respectively. Neither Salmonella spp. nor Brucella spp. were determined in any of the samples. In conclusion, it is our opinion that the hygienic qualities of fresh cow cheeses are low and they may constitute a public health risk.
This study was conducted to determine the presence of Brucella spp, Salmonella spp, E. coli O157 and some other gram negative microorganisms in fresh cow's cheeses (n:100). E. coli was determined in all of the samples, E. coli O157 was found in 8 samples and Aeromonas hydrophila was found in 12 samples. In the analyzed cheeses the prevalences of Klebsiella pneumonia, Proteus mirabilis, Proteus vulgaris, Pseudomonas auroginosa, Citrobacter freundi and Morgonella morganni spp. siboni. were 16%, 16%, 7%, 16%, 12%, and 10% respectively. Neither Salmonella spp. nor Brucella spp. were determined in any of the samples. In conclusion, it is our opinion that the hygienic qualities of fresh cow cheeses are low and they may constitute a public health risk.
Study for Determining the Presence of Brucella spp, Salmonella spp, E. coli O157 and Some other Gram Negative Microorganisms in Fresh Cow's Cheeses
doi:10.11648/j.ijnfs.20140305.22
International Journal of Nutrition and Food Sciences
2014-09-23
© Science Publishing Group
Mehmet Emin Erkan
Simten Yesilmen
Aydın Vural
Havin Bilgetekin
Study for Determining the Presence of Brucella spp, Salmonella spp, E. coli O157 and Some other Gram Negative Microorganisms in Fresh Cow's Cheeses
3
5
447
447
2014-09-23
2014-09-23
10.11648/j.ijnfs.20140305.22
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.22
© Science Publishing Group
Quality Evaluation of Composite Bread Produced from Wheat, Defatted Soy and Banana Flours
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.26
The physicochemical and sensory evaluation of the bread produced from the composite flour of wheat, defatted soy and banana was determined. Five bread samples were produced from the proportion of wheat/defatted/banana composite flours as 90%:5%:5% (B), 80%:10%:10% (C), 70%:15%:15% (D), 60%:20%:20% (E) and 100% wheat was the control sample (A). The crude protein, crude fibre, moisture and ash contents of the composite breads increased significantly (P<0.05) with increase in the proportion of defatted soy and banana flours. The carbohydrate and fat contents were observed to decrease significantly (P<0.05) with corresponding increase in the percentage of the composite flours from 5-20% for both defatted soy flour and banana flour. The result of the physical properties showed that there was no significant difference (P>0.05) in texture and taste but the mean sensory scores decreased with increased addition of defatted soy and banana flours to the wheat flour. There was decrease in crust colour, crumb colour and aroma as the substitution of flours increased with significant decrease at 10-20% substitution level. The loaf weight however increased significantly (P<0.05) with increased defatted soy and banana flours. There was no significant difference (P>0.05) in the overall acceptability of the bread for all the samples. The mean sensory scores however showed that consumers preferred the bread from 100% wheat but bread from the composite flours of 20% substitution for both defatted soy and banana flours were all well accepted.
The physicochemical and sensory evaluation of the bread produced from the composite flour of wheat, defatted soy and banana was determined. Five bread samples were produced from the proportion of wheat/defatted/banana composite flours as 90%:5%:5% (B), 80%:10%:10% (C), 70%:15%:15% (D), 60%:20%:20% (E) and 100% wheat was the control sample (A). The crude protein, crude fibre, moisture and ash contents of the composite breads increased significantly (P<0.05) with increase in the proportion of defatted soy and banana flours. The carbohydrate and fat contents were observed to decrease significantly (P<0.05) with corresponding increase in the percentage of the composite flours from 5-20% for both defatted soy flour and banana flour. The result of the physical properties showed that there was no significant difference (P>0.05) in texture and taste but the mean sensory scores decreased with increased addition of defatted soy and banana flours to the wheat flour. There was decrease in crust colour, crumb colour and aroma as the substitution of flours increased with significant decrease at 10-20% substitution level. The loaf weight however increased significantly (P<0.05) with increased defatted soy and banana flours. There was no significant difference (P>0.05) in the overall acceptability of the bread for all the samples. The mean sensory scores however showed that consumers preferred the bread from 100% wheat but bread from the composite flours of 20% substitution for both defatted soy and banana flours were all well accepted.
Quality Evaluation of Composite Bread Produced from Wheat, Defatted Soy and Banana Flours
doi:10.11648/j.ijnfs.20140305.26
International Journal of Nutrition and Food Sciences
2014-09-30
© Science Publishing Group
Igbabul Bibiana Dooshima
Amove Julius
Okoh Abah
Quality Evaluation of Composite Bread Produced from Wheat, Defatted Soy and Banana Flours
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476
476
2014-09-30
2014-09-30
10.11648/j.ijnfs.20140305.26
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.26
© Science Publishing Group
Nutritional Assessment of Exclusively Breastfed and Non-Exclusively Breastfed Infants Aged (0 – 6 Months) at Mother of Christ Specialist Hospital, Enugu, Nigeria
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.25
Background: The assessment of Nutritional status of infants, aged 0-6 Months (Exclusively breastfed and non- exclusively breastfed) was conducted at Mother of Christ Specialist Hospital, Ogui, Enugu State, Nigeria. The aim of the survey was to find out if mothers truly practice exclusive breastfeeding, the ratio of mothers who practice exclusive breastfeeding to those who do not, to compare the nutritional status of infants who were breastfed exclusively with those who were not and to find out factors that discouraged mothers from practicing exclusive breastfeeding. Methodology: Structured questionnaires were validated by Dietitians and administered. The questionnaires were administered to two hundred mothers who were randomly selected. Anthropometric measurements (weight, length, head circumference and chest circumference) of babies were taken and recorded. The data collected were analyzed using statistical methods, which included mean, chi square, t-test, z-score, correlations, frequencies and percentages. Result: The study, revealed that (194) mothers breastfed their babies generally while (6) did not. One hundred and Sixty four (82%) practiced exclusive breastfeeding and 15% (30) did not breastfeed their babies exclusively. There was significant relationship between the levels of mothers' education and nutritional status of the infants. The mean age of the males exclusively breastfed was (9.86) while that of the females was (9.74) and the mean length was (61.96) and (60.92) receptively. The result of the anthropometric measurements showed that most of the parameters were better in exclusively breastfeed than in non-exclusively breastfeed infants though in some of the parameters, they were similar or better. The result of Z- scores for weight of male infants exclusively breastfed and non-exclusively breastfed were the same, while the length of the exclusively breastfed and non-exclusively breastfed were 30% and 26% respectively. Wrong concept of exclusive breastfeeding and its wrong application were found to be the major factors affecting nutritional status of infants.
Background: The assessment of Nutritional status of infants, aged 0-6 Months (Exclusively breastfed and non- exclusively breastfed) was conducted at Mother of Christ Specialist Hospital, Ogui, Enugu State, Nigeria. The aim of the survey was to find out if mothers truly practice exclusive breastfeeding, the ratio of mothers who practice exclusive breastfeeding to those who do not, to compare the nutritional status of infants who were breastfed exclusively with those who were not and to find out factors that discouraged mothers from practicing exclusive breastfeeding. Methodology: Structured questionnaires were validated by Dietitians and administered. The questionnaires were administered to two hundred mothers who were randomly selected. Anthropometric measurements (weight, length, head circumference and chest circumference) of babies were taken and recorded. The data collected were analyzed using statistical methods, which included mean, chi square, t-test, z-score, correlations, frequencies and percentages. Result: The study, revealed that (194) mothers breastfed their babies generally while (6) did not. One hundred and Sixty four (82%) practiced exclusive breastfeeding and 15% (30) did not breastfeed their babies exclusively. There was significant relationship between the levels of mothers' education and nutritional status of the infants. The mean age of the males exclusively breastfed was (9.86) while that of the females was (9.74) and the mean length was (61.96) and (60.92) receptively. The result of the anthropometric measurements showed that most of the parameters were better in exclusively breastfeed than in non-exclusively breastfeed infants though in some of the parameters, they were similar or better. The result of Z- scores for weight of male infants exclusively breastfed and non-exclusively breastfed were the same, while the length of the exclusively breastfed and non-exclusively breastfed were 30% and 26% respectively. Wrong concept of exclusive breastfeeding and its wrong application were found to be the major factors affecting nutritional status of infants.
Nutritional Assessment of Exclusively Breastfed and Non-Exclusively Breastfed Infants Aged (0 – 6 Months) at Mother of Christ Specialist Hospital, Enugu, Nigeria
doi:10.11648/j.ijnfs.20140305.25
International Journal of Nutrition and Food Sciences
2014-09-30
© Science Publishing Group
Ndiokwelu Chika
Nwosu Odinakachukwu
Uwaoma Eucharia
Maduforo Aloysius
Nutritional Assessment of Exclusively Breastfed and Non-Exclusively Breastfed Infants Aged (0 – 6 Months) at Mother of Christ Specialist Hospital, Enugu, Nigeria
3
5
470
470
2014-09-30
2014-09-30
10.11648/j.ijnfs.20140305.25
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.25
© Science Publishing Group
Anthropometric Measurements Determinant Nutritional Status of Urban Primary School Children in Selected Areas of Iran and India: A Comparative Study
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.24
Background: Malnutrition is a widespread problem in developing countries. Information on nutritional status of primary school children are not enough in Iran and India. The present study, made to assess prevalence of undernutrtion, stunting and wasting among urban school children in Mumbai in India and Ahwaz in Iran. Methods: Height and weight of 4570 including 2234 Iranian (1016 boys, 1218girls) and 2336 Indian (1240 boys, 1096 girls), aged 6-9 years, attending primary schools residing in Mumbai, India and Ahwaz, Iran were measured and the body mass index (BMI) calculated. The World Health Organization‘s (WHO) anthropometric indices of weight-for-age (WA) and height-for-age (HA) and weight-for-height were used to assess the children's nutritional status. Results: Underweight, stunting and wasting occurred in 3.2%, 1.5% and 4.1%% of Indian and 0.2%, 5.4% and 1.7% of Iranian children. WAZ mean scores of children were -0.071±1.195 for boys and -0.287±3.241 for girls in Iran and -0.238±0.823 for boys and 0.108±1.080 for girls in India. HAZ mean scores were -0.163±1.219 for boys and -0.515±3.141 for girls in Iran and -0.028±0.770 and -0.017±0.993 for girls in India. BMI mean scores were 0.044±1.081 for boys and 0.304±0.957 for girls in Iran and -0.345±0.796 for boys and -0.181±1.281 for girls in India. Among Iranian children0.2% (χ2=30.428, p=0.000) and 3.2% Indian children had weight for age z-scores below - 2 SD (χ2=55.361, p=0.000). Only 1.5% Indian children and 5.4% Iranian children had height for age z-scores below -2SD (χ2=11.553, p=0.000 and χ2=24.034, p=0.000). In Iran 1.7% and 4.1% of Indian children were wasted (χ2=11.176, p=0.004 and χ2=40.088, p=0.000).Among Indian children, 1.3% had weight for height z –scores > +2SD compared to 3.6% Iranian children.
Background: Malnutrition is a widespread problem in developing countries. Information on nutritional status of primary school children are not enough in Iran and India. The present study, made to assess prevalence of undernutrtion, stunting and wasting among urban school children in Mumbai in India and Ahwaz in Iran. Methods: Height and weight of 4570 including 2234 Iranian (1016 boys, 1218girls) and 2336 Indian (1240 boys, 1096 girls), aged 6-9 years, attending primary schools residing in Mumbai, India and Ahwaz, Iran were measured and the body mass index (BMI) calculated. The World Health Organization‘s (WHO) anthropometric indices of weight-for-age (WA) and height-for-age (HA) and weight-for-height were used to assess the children's nutritional status. Results: Underweight, stunting and wasting occurred in 3.2%, 1.5% and 4.1%% of Indian and 0.2%, 5.4% and 1.7% of Iranian children. WAZ mean scores of children were -0.071±1.195 for boys and -0.287±3.241 for girls in Iran and -0.238±0.823 for boys and 0.108±1.080 for girls in India. HAZ mean scores were -0.163±1.219 for boys and -0.515±3.141 for girls in Iran and -0.028±0.770 and -0.017±0.993 for girls in India. BMI mean scores were 0.044±1.081 for boys and 0.304±0.957 for girls in Iran and -0.345±0.796 for boys and -0.181±1.281 for girls in India. Among Iranian children0.2% (χ2=30.428, p=0.000) and 3.2% Indian children had weight for age z-scores below - 2 SD (χ2=55.361, p=0.000). Only 1.5% Indian children and 5.4% Iranian children had height for age z-scores below -2SD (χ2=11.553, p=0.000 and χ2=24.034, p=0.000). In Iran 1.7% and 4.1% of Indian children were wasted (χ2=11.176, p=0.004 and χ2=40.088, p=0.000).Among Indian children, 1.3% had weight for height z –scores > +2SD compared to 3.6% Iranian children.
Anthropometric Measurements Determinant Nutritional Status of Urban Primary School Children in Selected Areas of Iran and India: A Comparative Study
doi:10.11648/j.ijnfs.20140305.24
International Journal of Nutrition and Food Sciences
2014-09-30
© Science Publishing Group
Sahar Hooshmand
Shobha Udipi
Anthropometric Measurements Determinant Nutritional Status of Urban Primary School Children in Selected Areas of Iran and India: A Comparative Study
3
5
461
461
2014-09-30
2014-09-30
10.11648/j.ijnfs.20140305.24
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.24
© Science Publishing Group
Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.28
The study was conducted to develop nutritionally enriched bread with the jackfruit seed flour supplementation to wheat flour. After washing and removing the outer brown layer, seeds were sliced and pretreated by blanching with 0.5% potassium metabisulphite for 10 minutes. The cabinet dehydration technique was applied for drying of jackfruit seeds at 60 0C for 24 hours and then dried slices were milled into jackfruit seed powder. The jackfruit seed flour was used in different proportion to find out the best composition for preparing bread with wheat flour. The percentages of jackfruit seed flour used in the breads were 25%, 35%, 45% and 55%. After analyses, composite breads with different level of jackfruit seed powder were found nutritionally better than control sample. But a significant decrease in color, flavor, texture, taste and overall acceptability of breads was observed with the increase of substitution. Based on results, it can be concluded that bread with a substitution of 25% jackfruit seed flour was most acceptable in terms of nutritional value and overall acceptability compared to the control and other samples.
The study was conducted to develop nutritionally enriched bread with the jackfruit seed flour supplementation to wheat flour. After washing and removing the outer brown layer, seeds were sliced and pretreated by blanching with 0.5% potassium metabisulphite for 10 minutes. The cabinet dehydration technique was applied for drying of jackfruit seeds at 60 0C for 24 hours and then dried slices were milled into jackfruit seed powder. The jackfruit seed flour was used in different proportion to find out the best composition for preparing bread with wheat flour. The percentages of jackfruit seed flour used in the breads were 25%, 35%, 45% and 55%. After analyses, composite breads with different level of jackfruit seed powder were found nutritionally better than control sample. But a significant decrease in color, flavor, texture, taste and overall acceptability of breads was observed with the increase of substitution. Based on results, it can be concluded that bread with a substitution of 25% jackfruit seed flour was most acceptable in terms of nutritional value and overall acceptability compared to the control and other samples.
Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour
doi:10.11648/j.ijnfs.20140305.28
International Journal of Nutrition and Food Sciences
2014-10-15
© Science Publishing Group
Mohammad Tafazzal Hossain
Mohammad Mojaffor Hossain
Manobendro Sarker
Asadur Nur Shuvo
Mohammad Mahbubul Alam
Mohammad Siddiqur Rahman
Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour
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487
487
2014-10-15
2014-10-15
10.11648/j.ijnfs.20140305.28
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.28
© Science Publishing Group
Design of a Premix for Making Gluten Free Noodles
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.29
The objective of this work was to select suitable starches and hydrocolloids to produce premixes that allow making gluten free noodles for celiac people and the evaluation of their physical, chemical and sensorial characteristics. Native and pregelatinized corn starch and the hydrocolloids xanthan gum, hydroxypropylmethylcellulose and guar gum were studied. The following aspects were analysed: dough machinability, moisture content in noodles, loss of solids by cooking, and some sensorial characteristics as taste and texture. Pregelatinized starch was selected because of its better integration of ingredients, resulting in uniform and wet dough, that devoid of tackiness thereby facilitating the rolling process. According to the obtained results with hydrocolloids, guar gum at a level of 2% is the hydrocolloid recommended to be used in making noodles for celiac people because of its good technological behaviour and that it allows obtaining noodles with the typical texture known as "al dente".
The objective of this work was to select suitable starches and hydrocolloids to produce premixes that allow making gluten free noodles for celiac people and the evaluation of their physical, chemical and sensorial characteristics. Native and pregelatinized corn starch and the hydrocolloids xanthan gum, hydroxypropylmethylcellulose and guar gum were studied. The following aspects were analysed: dough machinability, moisture content in noodles, loss of solids by cooking, and some sensorial characteristics as taste and texture. Pregelatinized starch was selected because of its better integration of ingredients, resulting in uniform and wet dough, that devoid of tackiness thereby facilitating the rolling process. According to the obtained results with hydrocolloids, guar gum at a level of 2% is the hydrocolloid recommended to be used in making noodles for celiac people because of its good technological behaviour and that it allows obtaining noodles with the typical texture known as "al dente".
Design of a Premix for Making Gluten Free Noodles
doi:10.11648/j.ijnfs.20140305.29
International Journal of Nutrition and Food Sciences
2014-10-17
© Science Publishing Group
Silvana Beatriz Sabbatini
Hugo Diego Sanchez
Maria Adela de la Torre
Carlos Alberto Osella
Design of a Premix for Making Gluten Free Noodles
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492
492
2014-10-17
2014-10-17
10.11648/j.ijnfs.20140305.29
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.29
© Science Publishing Group
Assessment of Nutritional Status and Prognosis in Surgical Intensive Care Unit: The Prognostic and Inflammatory Nutritional Index (PINI)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.27
Background Malnutrition is an independent factor of morbidity and mortality in patients at intensive care unit. The prognostic inflammatory and nutritional index (PINI) is frequently used as a marker of malnutrition but this scoring system was not studied in surgical intensive care units. The purposes of this study were to assist nutritional status with biomarkers and to search for a correlation between biological markers and prognosis, using the PINI. Methods A prospective, observational study was performed in the intensive care unit, started in July 2013. Twenty surgical patients, spent at least seven days at the intensive care unit were enrolled. An early nutritional care was given (first 24 hours). The patients were evaluated each week clinically and biologically (Albumin, Prealbumin, Orosomucoid, C-reactive protein) in order to establish the prognostic inflammatory and nutritional index (PINI = C-reactive protein x Orosomucoid / Albumin x Prealbumin). The correlation between variables was calculated, the Spearman rank-order correlation was used. Results The average age was 56+/-11 years, IGS II score was 48+/-17, APACHE II score was 25+/-12 and MODS ratio was 6+/-4. The mean duration of stay was 40+/-25 days, the mortality rate was 35%. The average calorie intake was 2300+/- 600 kcal. There was a weight gain and an increase of the Body Mass Index either in surviving and dead patients. There was an initial increase of the C-reactive protein and the orosomucoid rate during the acute phase of aggression followed by a progressive decrease. The nutritional proteins (albumin, prealbumin, retinol binding protein) were always low, despite a progressive increase. The PINI was initially high and decreased progressively but remained high (> 20).The Albumin and Prealbumin rate were correlated with the MODS ratio. There was a correlation between the orosomucoid rate and the organ failure. The PINI was correlated to the MODS ratio and to the IGS II but not with mortality. Conclusions The malnutrition in surgical patients at intensive care unit has an early onset and is always severe. Biological markers and PINI are correlated with organ failure but not with mortality.
Background Malnutrition is an independent factor of morbidity and mortality in patients at intensive care unit. The prognostic inflammatory and nutritional index (PINI) is frequently used as a marker of malnutrition but this scoring system was not studied in surgical intensive care units. The purposes of this study were to assist nutritional status with biomarkers and to search for a correlation between biological markers and prognosis, using the PINI. Methods A prospective, observational study was performed in the intensive care unit, started in July 2013. Twenty surgical patients, spent at least seven days at the intensive care unit were enrolled. An early nutritional care was given (first 24 hours). The patients were evaluated each week clinically and biologically (Albumin, Prealbumin, Orosomucoid, C-reactive protein) in order to establish the prognostic inflammatory and nutritional index (PINI = C-reactive protein x Orosomucoid / Albumin x Prealbumin). The correlation between variables was calculated, the Spearman rank-order correlation was used. Results The average age was 56+/-11 years, IGS II score was 48+/-17, APACHE II score was 25+/-12 and MODS ratio was 6+/-4. The mean duration of stay was 40+/-25 days, the mortality rate was 35%. The average calorie intake was 2300+/- 600 kcal. There was a weight gain and an increase of the Body Mass Index either in surviving and dead patients. There was an initial increase of the C-reactive protein and the orosomucoid rate during the acute phase of aggression followed by a progressive decrease. The nutritional proteins (albumin, prealbumin, retinol binding protein) were always low, despite a progressive increase. The PINI was initially high and decreased progressively but remained high (> 20).The Albumin and Prealbumin rate were correlated with the MODS ratio. There was a correlation between the orosomucoid rate and the organ failure. The PINI was correlated to the MODS ratio and to the IGS II but not with mortality. Conclusions The malnutrition in surgical patients at intensive care unit has an early onset and is always severe. Biological markers and PINI are correlated with organ failure but not with mortality.
Assessment of Nutritional Status and Prognosis in Surgical Intensive Care Unit: The Prognostic and Inflammatory Nutritional Index (PINI)
doi:10.11648/j.ijnfs.20140305.27
International Journal of Nutrition and Food Sciences
2014-09-30
© Science Publishing Group
Hedi Gharsallah
Zied Hajjej
Imen Naas
Zied Aouni
Nejla Stambouli
Iheb Labbène
Mustapha Ferjani
Assessment of Nutritional Status and Prognosis in Surgical Intensive Care Unit: The Prognostic and Inflammatory Nutritional Index (PINI)
3
5
483
483
2014-09-30
2014-09-30
10.11648/j.ijnfs.20140305.27
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.27
© Science Publishing Group
Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.23
Starches from four low-amylose yam cultivars, cv.Chinese yam, Bitter yam, Yampie and Akam cultivated in Jamaica were extracted and the relationship between physicochemical properties and in vitro digestibility investigated. A direct correlation between starch physicochemical properties and digestibility of the low- amylose starches was observed. Chinese and Bitter yam starches with the lowest amylose content were found to have the highest digestibility in vitro (21.27 ± 0.01 % and 18.11 ± 0.02 % respectively), while Akam and Yampie starches with higher amylose content had significantly lower percentage digestibility (p<0.05). The mean granular diameter of the starches ranged from 5.4 µm for Chinese yam to 29.58 µm for Yampie. The variations observed in the granular size may have influenced the surface properties of the starches, as Chinese yam was found to have the largest specific surface area (625.91 m2/kg) while Yampie had the lowest (117. 4 m2/kg). The digestibility of the starches was also influenced by granule diameter, specific surface area, crystalline pattern and surface-no. mean of the starches studied.
Starches from four low-amylose yam cultivars, cv.Chinese yam, Bitter yam, Yampie and Akam cultivated in Jamaica were extracted and the relationship between physicochemical properties and in vitro digestibility investigated. A direct correlation between starch physicochemical properties and digestibility of the low- amylose starches was observed. Chinese and Bitter yam starches with the lowest amylose content were found to have the highest digestibility in vitro (21.27 ± 0.01 % and 18.11 ± 0.02 % respectively), while Akam and Yampie starches with higher amylose content had significantly lower percentage digestibility (p<0.05). The mean granular diameter of the starches ranged from 5.4 µm for Chinese yam to 29.58 µm for Yampie. The variations observed in the granular size may have influenced the surface properties of the starches, as Chinese yam was found to have the largest specific surface area (625.91 m2/kg) while Yampie had the lowest (117. 4 m2/kg). The digestibility of the starches was also influenced by granule diameter, specific surface area, crystalline pattern and surface-no. mean of the starches studied.
Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro
doi:10.11648/j.ijnfs.20140305.23
International Journal of Nutrition and Food Sciences
2014-09-29
© Science Publishing Group
Cliff Kelvin Riley
Perceval Stephen Bahado-Singh
Andrew O’Brien Wheatley
Helen Nosakhare Asemota
Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro
3
5
454
454
2014-09-29
2014-09-29
10.11648/j.ijnfs.20140305.23
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.23
© Science Publishing Group
Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in Côte D’Ivoire
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030501.11
Solanum anguivi Lam, collectively called Gnagnan in Côte d'Ivoire is an eggplant with nutritional and therapeutic potentialities. The present study was undertaken to analyze the chemical composition of berries at different stages of maturity. Data showed that at the first stage of maturity, green berries are rich in ascorbic acid (34.5 ± 1.7 mg / 100 g DM), phenolic compounds (956.7 ± 71.1 mg / 100 g DM), iron (467.7 ± 1.8 mg / 100 g DM), magnesium (404.6 ± 16.3 mg / 100 g DM) and potassium (2059.7 ± 22.3 mg/100 g DM). However at the last stage of maturity, red berries are rich in proteins, cellulose, total sugars, fat and potassium with values of 22.53 ± 2 g/100 g DM, 19.12 ± 0.4 g/100 g DM, 3.7 ± 0.2 g/100 g DM, 2.7 ± 0.2 g/100 g DM and 2290.8 ± 22.2 mg / 100 g DM respectively. Thin layer chromatography revealed the presence of glucose, ribose, xylose, arabinose and fructose at all maturity stages. Excepted alkaloids and gallic tannins, the phytochemical sorting revealed that Gnagnan contain several pharmacological components. According to the maturity stages, orange and red berries showed a higher content in sterols and polyterpens, flavonoids and saponins. The green berries contain most of polyphenols, catechin tannins and quinons. As to yellow berries, they are rich in polyphenols and catechin tannins. Data of our study may enhance clinical research on the nutritional and pharmacological properties of S. anguivi Lam.
Solanum anguivi Lam, collectively called Gnagnan in Côte d'Ivoire is an eggplant with nutritional and therapeutic potentialities. The present study was undertaken to analyze the chemical composition of berries at different stages of maturity. Data showed that at the first stage of maturity, green berries are rich in ascorbic acid (34.5 ± 1.7 mg / 100 g DM), phenolic compounds (956.7 ± 71.1 mg / 100 g DM), iron (467.7 ± 1.8 mg / 100 g DM), magnesium (404.6 ± 16.3 mg / 100 g DM) and potassium (2059.7 ± 22.3 mg/100 g DM). However at the last stage of maturity, red berries are rich in proteins, cellulose, total sugars, fat and potassium with values of 22.53 ± 2 g/100 g DM, 19.12 ± 0.4 g/100 g DM, 3.7 ± 0.2 g/100 g DM, 2.7 ± 0.2 g/100 g DM and 2290.8 ± 22.2 mg / 100 g DM respectively. Thin layer chromatography revealed the presence of glucose, ribose, xylose, arabinose and fructose at all maturity stages. Excepted alkaloids and gallic tannins, the phytochemical sorting revealed that Gnagnan contain several pharmacological components. According to the maturity stages, orange and red berries showed a higher content in sterols and polyterpens, flavonoids and saponins. The green berries contain most of polyphenols, catechin tannins and quinons. As to yellow berries, they are rich in polyphenols and catechin tannins. Data of our study may enhance clinical research on the nutritional and pharmacological properties of S. anguivi Lam.
Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in Côte D’Ivoire
doi:10.11648/j.ijnfs.s.2014030501.11
International Journal of Nutrition and Food Sciences
2014-06-10
© Science Publishing Group
DAN Chépo Ghislaine
KOUASSI Kouakou Nestor
BAN Koffi Louis
NEMLIN Gnopo Jean
KOUAME Patrice Lucien
Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in Côte D’Ivoire
3
5
5
5
2014-06-10
2014-06-10
10.11648/j.ijnfs.s.2014030501.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030501.11
© Science Publishing Group
The New Concept of a Stepped Diet Therapy of Acute Enteric Infections in Children
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030501.12
The article describes the main principles of stepped diet therapy of acute intestinal infections in children developed on the basis of nutritive support staging, depending on patients’ age, stage and severity of disease. Significance of functional food products for diet therapy tactics in patients with mild and moderately severe forms of infection is demonstrated.
The article describes the main principles of stepped diet therapy of acute intestinal infections in children developed on the basis of nutritive support staging, depending on patients’ age, stage and severity of disease. Significance of functional food products for diet therapy tactics in patients with mild and moderately severe forms of infection is demonstrated.
The New Concept of a Stepped Diet Therapy of Acute Enteric Infections in Children
doi:10.11648/j.ijnfs.s.2014030501.12
International Journal of Nutrition and Food Sciences
2014-08-20
© Science Publishing Group
Ploskireva A. A.
The New Concept of a Stepped Diet Therapy of Acute Enteric Infections in Children
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9
2014-08-20
2014-08-20
10.11648/j.ijnfs.s.2014030501.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030501.12
© Science Publishing Group
The Plant Growth Regulator Methyl Jasmonate Inhibits Aflatoxin B1 Production by Aspergillus Parasiticus in Caper
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030501.13
Aflatoxins, produced by some aflatoxigenic strains of the Aspergillus species, are known as potent carcinogenic. Aflatoxin biosynthesis involves lipid peroxidation with the presence of fatty acid hydroperoxides promoting aflatoxin production. Methyl jasmonate (MeJA) derives from α-linolenic acid and is a plant growth regulator, produced as a response to stress, such as by environment or pathogen attack. This study reports on the effect of MeJA added on A. parasiticus growth and AFB1 production in caper, an edible plant of Greek origin used as condiment. AFB1 determination in caper was performed by using HPLC-FD. Five different concentrations of MeJA, 10-6 Μ, 10-4 Μ, 10-3Μ, 10-2 Μ, and 10-1 Μ, were added in caper samples and the kinetic of the AFB1 production by A.parasiticus was studied for an incubation period of 15 days. Results revealed that MeJA affects AFB1 production by A. parasiticus in a dose-dependent manner. MeJA at a concentration of 10-6 M stimulated AFB1 production after the 9th day of incubation. MeJA at concentrations of 10-4 M and 10-3M decreased moderately AFB1 output. Finally, MeJA added to the caper samples at a concentration of 10-2 Μ and 10-1 Μ inhibited AFB1 by 97.74% and 98.42% respectively on the 12th day of observation.
Aflatoxins, produced by some aflatoxigenic strains of the Aspergillus species, are known as potent carcinogenic. Aflatoxin biosynthesis involves lipid peroxidation with the presence of fatty acid hydroperoxides promoting aflatoxin production. Methyl jasmonate (MeJA) derives from α-linolenic acid and is a plant growth regulator, produced as a response to stress, such as by environment or pathogen attack. This study reports on the effect of MeJA added on A. parasiticus growth and AFB1 production in caper, an edible plant of Greek origin used as condiment. AFB1 determination in caper was performed by using HPLC-FD. Five different concentrations of MeJA, 10-6 Μ, 10-4 Μ, 10-3Μ, 10-2 Μ, and 10-1 Μ, were added in caper samples and the kinetic of the AFB1 production by A.parasiticus was studied for an incubation period of 15 days. Results revealed that MeJA affects AFB1 production by A. parasiticus in a dose-dependent manner. MeJA at a concentration of 10-6 M stimulated AFB1 production after the 9th day of incubation. MeJA at concentrations of 10-4 M and 10-3M decreased moderately AFB1 output. Finally, MeJA added to the caper samples at a concentration of 10-2 Μ and 10-1 Μ inhibited AFB1 by 97.74% and 98.42% respectively on the 12th day of observation.
The Plant Growth Regulator Methyl Jasmonate Inhibits Aflatoxin B1 Production by Aspergillus Parasiticus in Caper
doi:10.11648/j.ijnfs.s.2014030501.13
International Journal of Nutrition and Food Sciences
2015-01-27
© Science Publishing Group
Dido Maria Meimaroglou
Dia Galanopoulou
Fotini Flouri
Panagiota Markaki
The Plant Growth Regulator Methyl Jasmonate Inhibits Aflatoxin B1 Production by Aspergillus Parasiticus in Caper
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5
17
17
2015-01-27
2015-01-27
10.11648/j.ijnfs.s.2014030501.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030501.13
© Science Publishing Group
Evaluation of Tannin, Phytate and Mineral Composition of Different Indigenous Dishes Based on Pumpkin (Cucurbita Pepo)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.11
Introduction: The study evaluated the tannin, phytate and composition of different indigenous dishes based on pumpkin (Cucurbita pepo). Methodology: The samples used in the study include raw seeds, uncooked pulp, leaves, roasted seeds and cooked pulp were prepared for analysis and also different native meals were prepared using leaves for soup, pulp for pottage yam and seeds for snacks. The tannin, phytate and mineral analysis were determined following standard methods. The mean and standard deviation of triplicate samples were determined. Result: The results of the analysis showed that the raw seed sample have about 0.26% tannin and 0.17% in roasted seeds. The leaves have (0.06%) of tannin which is lower compared to (0.75% and 0.12%) in uncooked pulp and cooked pulp respectively. Phytate is found (0.37%) in raw seeds, it is higher compared to (0.07%) in leaves. Roasted seeds have (0.08%) and (0.16%) in uncooked pulp. No phytate was dictated in cooked pulp. The mineral analysis revealed that phosphorus is more found in the leaves with (0.36%) compared with the amount in uncooked and cooked pulp (0.21% and 0.18%). Zinc is found more in leaves also with (5.81%) and raw seeds (4.55%), while the amount of zinc in uncooked pulp (3.73%) and roasted seed (3.16%) are in close range. The cooked pulp has the lowest value (2.60%). The leaves have higher copper content (3.67%). The raw seeds (2.41%) and uncooked seeds have close related values (0.76% and 1.41%) respectively. Conclusion: The result of this study showed that pumpkin contained antinutrients and it is also a good source of minerals. However, different processing methods reduced antinutrient content in the different edible parts and increased the different mineral composition. We therefore, recommend proper processing before consumption of any of the parts so that the absorption and utilization of the minerals will be maximized.
Introduction: The study evaluated the tannin, phytate and composition of different indigenous dishes based on pumpkin (Cucurbita pepo). Methodology: The samples used in the study include raw seeds, uncooked pulp, leaves, roasted seeds and cooked pulp were prepared for analysis and also different native meals were prepared using leaves for soup, pulp for pottage yam and seeds for snacks. The tannin, phytate and mineral analysis were determined following standard methods. The mean and standard deviation of triplicate samples were determined. Result: The results of the analysis showed that the raw seed sample have about 0.26% tannin and 0.17% in roasted seeds. The leaves have (0.06%) of tannin which is lower compared to (0.75% and 0.12%) in uncooked pulp and cooked pulp respectively. Phytate is found (0.37%) in raw seeds, it is higher compared to (0.07%) in leaves. Roasted seeds have (0.08%) and (0.16%) in uncooked pulp. No phytate was dictated in cooked pulp. The mineral analysis revealed that phosphorus is more found in the leaves with (0.36%) compared with the amount in uncooked and cooked pulp (0.21% and 0.18%). Zinc is found more in leaves also with (5.81%) and raw seeds (4.55%), while the amount of zinc in uncooked pulp (3.73%) and roasted seed (3.16%) are in close range. The cooked pulp has the lowest value (2.60%). The leaves have higher copper content (3.67%). The raw seeds (2.41%) and uncooked seeds have close related values (0.76% and 1.41%) respectively. Conclusion: The result of this study showed that pumpkin contained antinutrients and it is also a good source of minerals. However, different processing methods reduced antinutrient content in the different edible parts and increased the different mineral composition. We therefore, recommend proper processing before consumption of any of the parts so that the absorption and utilization of the minerals will be maximized.
Evaluation of Tannin, Phytate and Mineral Composition of Different Indigenous Dishes Based on Pumpkin (Cucurbita Pepo)
doi:10.11648/j.ijnfs.20140306.11
International Journal of Nutrition and Food Sciences
2014-10-20
© Science Publishing Group
Obiakor-Okeke Philomena Ngozi
Oly-Alawuba Nkiru
Evaluation of Tannin, Phytate and Mineral Composition of Different Indigenous Dishes Based on Pumpkin (Cucurbita Pepo)
3
6
496
496
2014-10-20
2014-10-20
10.11648/j.ijnfs.20140306.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.11
© Science Publishing Group
Nutritional Status of Adolescents in Selected Government and Private Secondary Schools of Addis Ababa, Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.13
Background: Changes in the nutritional intake combined with increasingly sedentary life styles and increasing urbanization has led to the emergence of chronic disease as a major new health threat. Objective: To assess and compare nutritional status of adolescents and analyze the risk factors associated to/with overweight/obesity in government and private secondary schools of Addis Ababa, 2012. Methods: A comparative cross sectional study comprising 1024 adolescents of government and private secondary schools of Addis Ababa was conducted from February 02, 2012 to June 28, 2012. Information on socio-demographic data, eating habits and physical activity was collected using interviews. Measurements on weight and height were made using standardized weighing scales and measuring boards, respectively. Height-for-age and body mass index-for-age were compared to the 2007 WHO growth reference. Data were entered using Epi info version 3.5.1, WHO AnthroPlus and analyzed using SPSS version 16. Results: Overall, the prevalence of stunting (low height-for-age), underweight (low body mass index-for-age) and overweight/obese (high body mass index-for-age) in all school adolescents was 7.2% (95% CI; 5.8, 9.0), 6.2% (95% CI; 4.9, 8.0) and 8.5% (95% CI; 6.9, 10.4), respectively. Adolescents in government schools were significantly more likely to be undernourished [stunting; 51(10.0%) versus 23(4.5%) and underweight; 36(7.0%) versus 28(5.5%)] compared to their counterparts in private schools (P-value <0.05). Adolescents in private schools were overweight/obese compared to those in government schools [65(12.7%) versus 22(4.3%); OR=3.2 (95% CI; 1.9, 5.3)]. Conclusions and recommendations: The findings of this investigation showed that being in a private school, lacking daily breakfast and consumption of animal products more than once a day are significantly associated with overweight/Obese during adolescence. Results of this study emphasize the need for educational interventions at early ages involving the whole family to promote optimal nutritional status.
Background: Changes in the nutritional intake combined with increasingly sedentary life styles and increasing urbanization has led to the emergence of chronic disease as a major new health threat. Objective: To assess and compare nutritional status of adolescents and analyze the risk factors associated to/with overweight/obesity in government and private secondary schools of Addis Ababa, 2012. Methods: A comparative cross sectional study comprising 1024 adolescents of government and private secondary schools of Addis Ababa was conducted from February 02, 2012 to June 28, 2012. Information on socio-demographic data, eating habits and physical activity was collected using interviews. Measurements on weight and height were made using standardized weighing scales and measuring boards, respectively. Height-for-age and body mass index-for-age were compared to the 2007 WHO growth reference. Data were entered using Epi info version 3.5.1, WHO AnthroPlus and analyzed using SPSS version 16. Results: Overall, the prevalence of stunting (low height-for-age), underweight (low body mass index-for-age) and overweight/obese (high body mass index-for-age) in all school adolescents was 7.2% (95% CI; 5.8, 9.0), 6.2% (95% CI; 4.9, 8.0) and 8.5% (95% CI; 6.9, 10.4), respectively. Adolescents in government schools were significantly more likely to be undernourished [stunting; 51(10.0%) versus 23(4.5%) and underweight; 36(7.0%) versus 28(5.5%)] compared to their counterparts in private schools (P-value <0.05). Adolescents in private schools were overweight/obese compared to those in government schools [65(12.7%) versus 22(4.3%); OR=3.2 (95% CI; 1.9, 5.3)]. Conclusions and recommendations: The findings of this investigation showed that being in a private school, lacking daily breakfast and consumption of animal products more than once a day are significantly associated with overweight/Obese during adolescence. Results of this study emphasize the need for educational interventions at early ages involving the whole family to promote optimal nutritional status.
Nutritional Status of Adolescents in Selected Government and Private Secondary Schools of Addis Ababa, Ethiopia
doi:10.11648/j.ijnfs.20140306.13
International Journal of Nutrition and Food Sciences
2014-10-27
© Science Publishing Group
Yoseph Gebreyohannes
Solomon Shiferaw
Balem Demtsu
Gessessew Bugssa
Nutritional Status of Adolescents in Selected Government and Private Secondary Schools of Addis Ababa, Ethiopia
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6
514
514
2014-10-27
2014-10-27
10.11648/j.ijnfs.20140306.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.13
© Science Publishing Group
Effect of Socioeconomic Status on Infectious Diarrhea in Egyptian Children
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.15
Infectious diarrhea is a common health problem among Egyptian infants and young children. It leads to high indicate of morbidly and mortality. The present study aimed to evaluate the effect of socioeconomic status of the children, affected with diarrhea, on their diseases. Two hundred and ninety children suffering from diarrhea attending the outpatient clinic of Cairo University Children Hospital (Abul-Reech) during the summer time from May to August 2013 were enrolled in the study. A designed questionnaire sheet including some social parameters e.g. parents’ education, number of family members, feeding of the children were used. Nutritional status of patients enrolled were assessed by measuring their anthropometric measurements and compared to Growth Charts [1]. The results indicated that the majority of mothers were illiterate. Most of children enrolled were aged 7 – 24 months, so they were receiving weaning foods with breastfeeding. The results also revealed that most of children had 6-10 motions/day and their stool were watery or watery with mucous. The majority of children had BMI normal percentiles. The results showed that a negative correlation between mother’s education and both number of family and diarrhea duration (p≤0.05). Also, there were a positive correlation between water sources and child’s homeland (p≤0.01). A negative correlation was found between water sources and fever (p≤0.05). Conclusion: These findings suggested that mother’s education, number of family members, sanitary water supply are crucial factories in affection of our children with infectious diarrhea diseases. Recommendation: The previous findings have important implications on policy for health intervention, and support the view that investing in female education may have substantial benefits on the child health. Also, reducing diarrhea dangers involves providing better water sources and sanitation for the entire population and hygiene of the person caring of the child.
Infectious diarrhea is a common health problem among Egyptian infants and young children. It leads to high indicate of morbidly and mortality. The present study aimed to evaluate the effect of socioeconomic status of the children, affected with diarrhea, on their diseases. Two hundred and ninety children suffering from diarrhea attending the outpatient clinic of Cairo University Children Hospital (Abul-Reech) during the summer time from May to August 2013 were enrolled in the study. A designed questionnaire sheet including some social parameters e.g. parents’ education, number of family members, feeding of the children were used. Nutritional status of patients enrolled were assessed by measuring their anthropometric measurements and compared to Growth Charts [1]. The results indicated that the majority of mothers were illiterate. Most of children enrolled were aged 7 – 24 months, so they were receiving weaning foods with breastfeeding. The results also revealed that most of children had 6-10 motions/day and their stool were watery or watery with mucous. The majority of children had BMI normal percentiles. The results showed that a negative correlation between mother’s education and both number of family and diarrhea duration (p≤0.05). Also, there were a positive correlation between water sources and child’s homeland (p≤0.01). A negative correlation was found between water sources and fever (p≤0.05). Conclusion: These findings suggested that mother’s education, number of family members, sanitary water supply are crucial factories in affection of our children with infectious diarrhea diseases. Recommendation: The previous findings have important implications on policy for health intervention, and support the view that investing in female education may have substantial benefits on the child health. Also, reducing diarrhea dangers involves providing better water sources and sanitation for the entire population and hygiene of the person caring of the child.
Effect of Socioeconomic Status on Infectious Diarrhea in Egyptian Children
doi:10.11648/j.ijnfs.20140306.15
International Journal of Nutrition and Food Sciences
2014-10-27
© Science Publishing Group
Yossuef Nadra Sayed
Abou Zekri Maha El- Sayed
Salem Amany Abd El-Fattah
Effect of Socioeconomic Status on Infectious Diarrhea in Egyptian Children
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6
525
525
2014-10-27
2014-10-27
10.11648/j.ijnfs.20140306.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.15
© Science Publishing Group
Validation of the Psychometric Properties of the Merck Vitality Quotient: A Short Self-Questionnaire Dedicated to « Fatigue » Evaluation in Healthy Subject
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.14
Objective: validation of the psychometric properties of the Merck "vitality quotient" questionnaire (VQ) i.e. the measures of its internal consistency, external validation and sensitivity to change. Methods: Prospective observational survey conducted on patients consulting for fatigue and taking Bion3® during winter period. The VQ includes 10 questions describing subjects’ activities and mood, rated from “1: very often” to “10: never”. Its comprehensibility and test-retest reliability has been evaluated in one other study. Each patient was asked to fulfil the VQ and the Pichot scale which is a reference scale for fatigue evaluation at inclusion and every month during three months. Internal consistency of the VQ was measured with Cronbach’s alpha coefficient, external validation by its correlation coefficient with Pichot scale and its sensitivity to change by the paired T test of its average variations during the study period. Results: 132 subjects 48.2 ± 13.5 years old (63.6% women) were followed. The Cronbach’s alpha coefficient has a very high level of 0.93 and therefore indicates a very good internal consistency. The study of the VQ correlation with the fatigue scale of Pichot at baseline shows a high Pearson coefficient of r = -0.67 (p <0.0001) and the study of the correlation of their changes during the three months is of r = -0.75 (p <0.0001). The VQ is also sensitive to change. After one month the VQ increases from 47.3 ± 18.5 to 60.4 ± 20.5 and then to 73.5 ± 18.0 after 2 months and to 80.9 ± 18.1 after 3 months which is highly significant (p<0,0001) and corresponds to improvements of respectively +27.7%, +55.4% and +71.0% of the initial vitality of the subjects taking Bion3®. Conclusion: This study validates psychometrics properties (reliability, external validity and sensitivity to change) of the Merck « vitality quotient » which appears therefore as an effective tool to evaluate food supplements effects in subjects complaining of fatigue, tiredness, exhaustion and expressing a loss of vitality.
Objective: validation of the psychometric properties of the Merck "vitality quotient" questionnaire (VQ) i.e. the measures of its internal consistency, external validation and sensitivity to change. Methods: Prospective observational survey conducted on patients consulting for fatigue and taking Bion3® during winter period. The VQ includes 10 questions describing subjects’ activities and mood, rated from “1: very often” to “10: never”. Its comprehensibility and test-retest reliability has been evaluated in one other study. Each patient was asked to fulfil the VQ and the Pichot scale which is a reference scale for fatigue evaluation at inclusion and every month during three months. Internal consistency of the VQ was measured with Cronbach’s alpha coefficient, external validation by its correlation coefficient with Pichot scale and its sensitivity to change by the paired T test of its average variations during the study period. Results: 132 subjects 48.2 ± 13.5 years old (63.6% women) were followed. The Cronbach’s alpha coefficient has a very high level of 0.93 and therefore indicates a very good internal consistency. The study of the VQ correlation with the fatigue scale of Pichot at baseline shows a high Pearson coefficient of r = -0.67 (p <0.0001) and the study of the correlation of their changes during the three months is of r = -0.75 (p <0.0001). The VQ is also sensitive to change. After one month the VQ increases from 47.3 ± 18.5 to 60.4 ± 20.5 and then to 73.5 ± 18.0 after 2 months and to 80.9 ± 18.1 after 3 months which is highly significant (p<0,0001) and corresponds to improvements of respectively +27.7%, +55.4% and +71.0% of the initial vitality of the subjects taking Bion3®. Conclusion: This study validates psychometrics properties (reliability, external validity and sensitivity to change) of the Merck « vitality quotient » which appears therefore as an effective tool to evaluate food supplements effects in subjects complaining of fatigue, tiredness, exhaustion and expressing a loss of vitality.
Validation of the Psychometric Properties of the Merck Vitality Quotient: A Short Self-Questionnaire Dedicated to « Fatigue » Evaluation in Healthy Subject
doi:10.11648/j.ijnfs.20140306.14
International Journal of Nutrition and Food Sciences
2014-10-27
© Science Publishing Group
Allaert Francois-Andre
Courau Stephanie
Forestier Anne
Validation of the Psychometric Properties of the Merck Vitality Quotient: A Short Self-Questionnaire Dedicated to « Fatigue » Evaluation in Healthy Subject
3
6
518
518
2014-10-27
2014-10-27
10.11648/j.ijnfs.20140306.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.14
© Science Publishing Group
Vitamin D, Optimal Health and Athletic Performance: A Review Study
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.16
Background: Vitamin D, also known as calciferol, is a secosteroid hormone and an essential nutrient responsible for multiple biological functions in the human body. Functionally it is different from all other fat soluble vitamins. The body can synthesis it with the help of sunlight. Objective of the Study: The specific objective of this review article is to explore the emergence of vitamin D as an important nutrient for the maintenances of optimal health and athletic performance. Acquisition of Evidence: Evidences were gathered through Pubmed searching. Studies directly matched and fulfill the primary objective of this article were considered, reviewed properly and presented systematically. Findings: Commonly Vitamin D is well recognized for its active role in calcium and phosphorous homeostasis in the human body. In recent era scientists have identified that almost every cell in the body express the vitamin D receptor, physiologically play a significant role in achieving optimal health and better athletic performance. Active from of Vitamin D plays an important role for the prevention of many chronic diseases including cancer, cardiovascular diseases, autoimmune diseases, diabetes, arthritis etc. Conclusion: Vitamin D is a potent nutrient and working as a regulator of several physiological functions in the human body. Some of these functions are well recognized but many are yet to be researched to understand the complete mechanism of action as it plays in the human body.
Background: Vitamin D, also known as calciferol, is a secosteroid hormone and an essential nutrient responsible for multiple biological functions in the human body. Functionally it is different from all other fat soluble vitamins. The body can synthesis it with the help of sunlight. Objective of the Study: The specific objective of this review article is to explore the emergence of vitamin D as an important nutrient for the maintenances of optimal health and athletic performance. Acquisition of Evidence: Evidences were gathered through Pubmed searching. Studies directly matched and fulfill the primary objective of this article were considered, reviewed properly and presented systematically. Findings: Commonly Vitamin D is well recognized for its active role in calcium and phosphorous homeostasis in the human body. In recent era scientists have identified that almost every cell in the body express the vitamin D receptor, physiologically play a significant role in achieving optimal health and better athletic performance. Active from of Vitamin D plays an important role for the prevention of many chronic diseases including cancer, cardiovascular diseases, autoimmune diseases, diabetes, arthritis etc. Conclusion: Vitamin D is a potent nutrient and working as a regulator of several physiological functions in the human body. Some of these functions are well recognized but many are yet to be researched to understand the complete mechanism of action as it plays in the human body.
Vitamin D, Optimal Health and Athletic Performance: A Review Study
doi:10.11648/j.ijnfs.20140306.16
International Journal of Nutrition and Food Sciences
2014-10-29
© Science Publishing Group
Sridip Chatterjee
Samiran Mondal
Aloke Sen Borman
Aparup Konar
Vitamin D, Optimal Health and Athletic Performance: A Review Study
3
6
533
533
2014-10-29
2014-10-29
10.11648/j.ijnfs.20140306.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.16
© Science Publishing Group
Ackee (Blighia sapida) Fruit Arils: Nutritional, Phytochemicals and Antioxidant Properties
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.17
The limited information on the health and nutritional benefits of edible arils of the ackee (Blighia sapida) tree makes it underutilized in West Africa. This study was to investigate the nutrient content, total phenols, antioxidant activity and phytochemical constituents of freeze and oven dried ackee arils. Phytochemical analysis was done using standard protocol whereas antioxidant activity and total phenol content was determined using the DPPH and Folin-Ciocalteau methods, respectively. The minerals content was determined by means of atomic absorption spectrophotometry. The moisture, crude fat, crude protein, crude fibre, ash, carbohydrate and energy content were in the range of 4.83-5.20%, 51.60-56.66%, 10.94-11.67%, 3.63-3.88%, 8.01-8.56%, 14.41-20.62% and 590.67-614.26 kcal/100g, respectively. The ackee arils also contained appreciable minerals (Ca, P, Mg, Na, K and Zn) with K (425.10-475.71 mg/100g) being the highest while Zn (1.95-2.08 mg/100g) was the least mineral. Phytochemical screening revealed the presence of tannins, saponins and glycosides in the arils. The total phenolic content was 5235.04±103.9 and 5175.38±178.46 mg GAE/100g in oven-dried and freeze-dried samples, respectively. The vitamin C content was 29.6 and 35.7 mg/100 g whereas antioxidant activity was 66.0 and 29.4 % DPPH inhibition (with trolox equivalence of 91.0±9.4 and 40.6±0.6 µM TE/g) in the oven and freeze dried ackee arils, respectively. Drying method had effect on the phytochemicals and antioxidant activity of the ackee flour sample. The findings suggest that ackee aril had considerable total phenols content and antioxidant activity, which implies that the fruit aril has the potential for application in food systems to maintain food quality.
The limited information on the health and nutritional benefits of edible arils of the ackee (Blighia sapida) tree makes it underutilized in West Africa. This study was to investigate the nutrient content, total phenols, antioxidant activity and phytochemical constituents of freeze and oven dried ackee arils. Phytochemical analysis was done using standard protocol whereas antioxidant activity and total phenol content was determined using the DPPH and Folin-Ciocalteau methods, respectively. The minerals content was determined by means of atomic absorption spectrophotometry. The moisture, crude fat, crude protein, crude fibre, ash, carbohydrate and energy content were in the range of 4.83-5.20%, 51.60-56.66%, 10.94-11.67%, 3.63-3.88%, 8.01-8.56%, 14.41-20.62% and 590.67-614.26 kcal/100g, respectively. The ackee arils also contained appreciable minerals (Ca, P, Mg, Na, K and Zn) with K (425.10-475.71 mg/100g) being the highest while Zn (1.95-2.08 mg/100g) was the least mineral. Phytochemical screening revealed the presence of tannins, saponins and glycosides in the arils. The total phenolic content was 5235.04±103.9 and 5175.38±178.46 mg GAE/100g in oven-dried and freeze-dried samples, respectively. The vitamin C content was 29.6 and 35.7 mg/100 g whereas antioxidant activity was 66.0 and 29.4 % DPPH inhibition (with trolox equivalence of 91.0±9.4 and 40.6±0.6 µM TE/g) in the oven and freeze dried ackee arils, respectively. Drying method had effect on the phytochemicals and antioxidant activity of the ackee flour sample. The findings suggest that ackee aril had considerable total phenols content and antioxidant activity, which implies that the fruit aril has the potential for application in food systems to maintain food quality.
Ackee (Blighia sapida) Fruit Arils: Nutritional, Phytochemicals and Antioxidant Properties
doi:10.11648/j.ijnfs.20140306.17
International Journal of Nutrition and Food Sciences
2014-11-10
© Science Publishing Group
Veronica M. Dossou
Jacob K. Agbenorhevi
Sussana Combey
Sarah Afi-Koryoe
Ackee (Blighia sapida) Fruit Arils: Nutritional, Phytochemicals and Antioxidant Properties
3
6
537
537
2014-11-10
2014-11-10
10.11648/j.ijnfs.20140306.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.17
© Science Publishing Group
Nutritional Study of Some Food Coloring Agents on Experimental Rats
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.18
This study was designed to recognize the biochemical and histological alterations in the liver and kidney of male rats due to daily oral intake (for 8 weeks) of beet and curcumin extracts as natural red and yellow color, edicol erythrosine and sunset yellow as recommended synthetic colors and two unknown commercial coloring agents (red and yellow). The effect of admissible daily intake (ADI) and overdose (5 times) of the synthetic recommended and commercial colors was also investigated. Compared with the control group, the GBW % of rats indicated significant (p<0.05) increase in all studied groups except that given the natural beet extract and that given ADI of edicol erythrosine. No significant differences were detected in the relative kidney weights between groups. Rats that administrated overdose of the studied synthetic colors showed significant increase in the lipid profile of blood including total cholesterol, low density lipoproteins (LDL), high density lipoproteins (HDL). The obtained histopathological changes in liver and kidney of rats administrated overdose of colorants were associated with elevation of urea, creatinine, alanine aminotransferase (ALT) and aspartate aminotransferase (AST), which were strictly related to the injury of kidney and liver functions. The present study demonstrated that beet extract could be used as alternative natural red colorant, whereas curcumin extract need additional long-term studies because of the elevation in urea and AST levels in addition to massive aggregative of inflammatory cells infiltration in the portal area of liver of rats administrated the 7.87 mg curcumin /Kg BW. Also, the present study sheds light on the nutritional hazards in the liver and kidney due to the uncontrolled use of synthetic color.
This study was designed to recognize the biochemical and histological alterations in the liver and kidney of male rats due to daily oral intake (for 8 weeks) of beet and curcumin extracts as natural red and yellow color, edicol erythrosine and sunset yellow as recommended synthetic colors and two unknown commercial coloring agents (red and yellow). The effect of admissible daily intake (ADI) and overdose (5 times) of the synthetic recommended and commercial colors was also investigated. Compared with the control group, the GBW % of rats indicated significant (p<0.05) increase in all studied groups except that given the natural beet extract and that given ADI of edicol erythrosine. No significant differences were detected in the relative kidney weights between groups. Rats that administrated overdose of the studied synthetic colors showed significant increase in the lipid profile of blood including total cholesterol, low density lipoproteins (LDL), high density lipoproteins (HDL). The obtained histopathological changes in liver and kidney of rats administrated overdose of colorants were associated with elevation of urea, creatinine, alanine aminotransferase (ALT) and aspartate aminotransferase (AST), which were strictly related to the injury of kidney and liver functions. The present study demonstrated that beet extract could be used as alternative natural red colorant, whereas curcumin extract need additional long-term studies because of the elevation in urea and AST levels in addition to massive aggregative of inflammatory cells infiltration in the portal area of liver of rats administrated the 7.87 mg curcumin /Kg BW. Also, the present study sheds light on the nutritional hazards in the liver and kidney due to the uncontrolled use of synthetic color.
Nutritional Study of Some Food Coloring Agents on Experimental Rats
doi:10.11648/j.ijnfs.20140306.18
International Journal of Nutrition and Food Sciences
2014-11-12
© Science Publishing Group
Wagih Ahmad El-Malky
Ghada Mahmoud Khiralla
Safaa Ahmad Salem
Nutritional Study of Some Food Coloring Agents on Experimental Rats
3
6
544
544
2014-11-12
2014-11-12
10.11648/j.ijnfs.20140306.18
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.18
© Science Publishing Group
Production and Quality Assessment of Functional Yoghurt Enriched with Coconut
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.19
The potential of producing acceptable symbiotic yoghurt enriched with coconut-cake was investigated. Yoghurt samples A (Control), B, C and D were produced at 0%, 10%, 20%, and 30% of milk substitutions with coconut-cake. The physico-chemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The results of physico-chemical analysis obtained showed increase in values for pH (4.32-4.45), specific gravity (1.03-1.14), soluble solids (7.10-10.47%) and sweetness index (10.60-20.13).There were also remarkable increase in the proximate values for moisture (80.10-85.23%), fat (1.50-3.13%), fibre (0.2-2.18%) and ash(0.53-1.01%). A reverse trend was observed for acidity, total solids, protein and carbohydrate values in enriched yoghurts. The microbial analysis showed no presence of coliform bacteria. The total microbial count was highest in sample B (8.0x105) while sample A had the highest lactic acid bacteria count (6.4x103cfu/ml). The sensory evaluation result showed significant differences (0.05<p) in all the organoleptic attributes analysed. Sample D with 30% coconut inclusion had the highest overall acceptability score.
The potential of producing acceptable symbiotic yoghurt enriched with coconut-cake was investigated. Yoghurt samples A (Control), B, C and D were produced at 0%, 10%, 20%, and 30% of milk substitutions with coconut-cake. The physico-chemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The results of physico-chemical analysis obtained showed increase in values for pH (4.32-4.45), specific gravity (1.03-1.14), soluble solids (7.10-10.47%) and sweetness index (10.60-20.13).There were also remarkable increase in the proximate values for moisture (80.10-85.23%), fat (1.50-3.13%), fibre (0.2-2.18%) and ash(0.53-1.01%). A reverse trend was observed for acidity, total solids, protein and carbohydrate values in enriched yoghurts. The microbial analysis showed no presence of coliform bacteria. The total microbial count was highest in sample B (8.0x105) while sample A had the highest lactic acid bacteria count (6.4x103cfu/ml). The sensory evaluation result showed significant differences (0.05<p) in all the organoleptic attributes analysed. Sample D with 30% coconut inclusion had the highest overall acceptability score.
Production and Quality Assessment of Functional Yoghurt Enriched with Coconut
doi:10.11648/j.ijnfs.20140306.19
International Journal of Nutrition and Food Sciences
2014-11-14
© Science Publishing Group
Joel Ndife
Felicia Idoko
Rabiu Garba
Production and Quality Assessment of Functional Yoghurt Enriched with Coconut
3
6
550
550
2014-11-14
2014-11-14
10.11648/j.ijnfs.20140306.19
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.19
© Science Publishing Group
Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.20
The effect of fermentation, cooking and dehulling on the chemical properties (proximate, mineral and anti-nutritional factor), functional properties (least gelation concentration, bulk density, and water and oil absorption capacity) and microbial quality (the occurrence of micro-organism) in Mucuna sloanei seeds (Ukpo) were assessed. Official methods of Analysis was employed to analyze the samples. The result showed that fermentation increased the protein content from 24.0% (Dehulled) to 35.2% (72 hours fermentation). It also increased the mineral availability, created favourable condition for the growth of yeast, reduced the level of antinutrients and also reduced the water and oil absorption capacity. Cooking increase the carbohydrate content, improve the functional properties, decrease the anti-nutritional content but molds (Aspergillus sp and Rhizopus sp) were isolated from it. Dehulling (raw) did not completely support gelation but can be regarded as a safe method of processing because it contains no microorganism. The study has assessed the different processing methods on the chemical, functional and microbial qualities of Mucuna sloanei. Fermentation was discovered to be the method that encouraged improved nutritional qualities however, other methods like dehulling are also very necessary to access the full nutritional potentials of Mucuna slonei.
The effect of fermentation, cooking and dehulling on the chemical properties (proximate, mineral and anti-nutritional factor), functional properties (least gelation concentration, bulk density, and water and oil absorption capacity) and microbial quality (the occurrence of micro-organism) in Mucuna sloanei seeds (Ukpo) were assessed. Official methods of Analysis was employed to analyze the samples. The result showed that fermentation increased the protein content from 24.0% (Dehulled) to 35.2% (72 hours fermentation). It also increased the mineral availability, created favourable condition for the growth of yeast, reduced the level of antinutrients and also reduced the water and oil absorption capacity. Cooking increase the carbohydrate content, improve the functional properties, decrease the anti-nutritional content but molds (Aspergillus sp and Rhizopus sp) were isolated from it. Dehulling (raw) did not completely support gelation but can be regarded as a safe method of processing because it contains no microorganism. The study has assessed the different processing methods on the chemical, functional and microbial qualities of Mucuna sloanei. Fermentation was discovered to be the method that encouraged improved nutritional qualities however, other methods like dehulling are also very necessary to access the full nutritional potentials of Mucuna slonei.
Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo)
doi:10.11648/j.ijnfs.20140306.20
International Journal of Nutrition and Food Sciences
2014-11-17
© Science Publishing Group
Obiakor-Okeke Philomena Ngozi
Chikwendu Justina Ndirika
Anozie Tochukwu
Effect of Different Processing Methods on the Chemical, Functional and Microbial Properties of Mucuna sloanei Seeds (Ukpo)
3
6
559
559
2014-11-17
2014-11-17
10.11648/j.ijnfs.20140306.20
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.20
© Science Publishing Group
The Functional Properties of Starches, Physico-Chemical and Sensory Properties of Salad Cream from Cassava and Potatoes
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.22
The Physicochemical, sensory properties and viscosity of salad cream stabilizes with cassava and potato starches were investigated, with commercial salad cream used as control. Cassava and potato starches were processed using standard methods. The functional properties of cassava and potato starches showed that dispersibility were 84-86%, swelling power were 6.20-8.19% and solubility were 13-14% with no significant difference (p>0.05) between the starches. Although water and oil absorption capacities were 19.7-27.7% and 9.20-11.30% respectively. Water and oil absorption capacities showed a significant difference (p<0.05) between the starches. Chemical analysis results showed that moisture content were 57.84-64.88%, dry matter were 42.16-54.69%, starch content were 6.40-14.41% and total available carbohydrate (TAC) ranged from 7.11-17.32% respectively with potato starch based salad cream having the least and the control(commercial salad cream) having the highest. pH, total solids, protein and fats were 3.14-3.50, 35.12-42.16%, 0.23-0.35% and 25.17-28.15% respectively with the control having the lowest value and potato based salad cream having the highest. Total Titratable Acidity (TTA) had potato based salad cream as the lowest (0.02) and cassava based salad cream as the highest (0.89), while ash had (1.62%) as the lowest for cassava starch based salad cream and (1.83%) as the highest for the control. Moisture, dry matter, total solid, starch, fat and total available carbohydrate showed a significant difference (p<0.05) amongst the samples while total acidity, pH, protein and ash showed no significant difference (p>0.05). Sensory analysis result showed that color were 3.36-4.24, taste were 2.54-3.88 and spreadability were 3.52-4.36 with the three parameters showing a significant difference (p<0.05) amongst the samples, while odour, texture and general acceptability showed no significant difference (p>0.05) and were 3.44-3.76, 3.56-3.96 and 3.80- 3.88 respectively. The viscosity result of the salad cream samples showed that potato based salad cream had the highest viscosity at varying speeds of 6, 12, 30 and 60rpm followed by the control and cassava based salad cream. All salad cream samples exhibited a non Newtonian behaviour.
The Physicochemical, sensory properties and viscosity of salad cream stabilizes with cassava and potato starches were investigated, with commercial salad cream used as control. Cassava and potato starches were processed using standard methods. The functional properties of cassava and potato starches showed that dispersibility were 84-86%, swelling power were 6.20-8.19% and solubility were 13-14% with no significant difference (p>0.05) between the starches. Although water and oil absorption capacities were 19.7-27.7% and 9.20-11.30% respectively. Water and oil absorption capacities showed a significant difference (p<0.05) between the starches. Chemical analysis results showed that moisture content were 57.84-64.88%, dry matter were 42.16-54.69%, starch content were 6.40-14.41% and total available carbohydrate (TAC) ranged from 7.11-17.32% respectively with potato starch based salad cream having the least and the control(commercial salad cream) having the highest. pH, total solids, protein and fats were 3.14-3.50, 35.12-42.16%, 0.23-0.35% and 25.17-28.15% respectively with the control having the lowest value and potato based salad cream having the highest. Total Titratable Acidity (TTA) had potato based salad cream as the lowest (0.02) and cassava based salad cream as the highest (0.89), while ash had (1.62%) as the lowest for cassava starch based salad cream and (1.83%) as the highest for the control. Moisture, dry matter, total solid, starch, fat and total available carbohydrate showed a significant difference (p<0.05) amongst the samples while total acidity, pH, protein and ash showed no significant difference (p>0.05). Sensory analysis result showed that color were 3.36-4.24, taste were 2.54-3.88 and spreadability were 3.52-4.36 with the three parameters showing a significant difference (p<0.05) amongst the samples, while odour, texture and general acceptability showed no significant difference (p>0.05) and were 3.44-3.76, 3.56-3.96 and 3.80- 3.88 respectively. The viscosity result of the salad cream samples showed that potato based salad cream had the highest viscosity at varying speeds of 6, 12, 30 and 60rpm followed by the control and cassava based salad cream. All salad cream samples exhibited a non Newtonian behaviour.
The Functional Properties of Starches, Physico-Chemical and Sensory Properties of Salad Cream from Cassava and Potatoes
doi:10.11648/j.ijnfs.20140306.22
International Journal of Nutrition and Food Sciences
2014-11-19
© Science Publishing Group
Eke-Ejiofor J.
Owuno F.
The Functional Properties of Starches, Physico-Chemical and Sensory Properties of Salad Cream from Cassava and Potatoes
3
6
571
571
2014-11-19
2014-11-19
10.11648/j.ijnfs.20140306.22
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.22
© Science Publishing Group
Exclusive Breastfeeding and Maternal Employment in Ethiopia: A Comparative Cross- Sectional Study
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.12
Back-ground: Promotion of exclusive breastfeeding is the single most cost-effective intervention to reduce infant mortality in developing countries. Exclusive breastfeeding for the first six months has greater benefit than formula feeding for the prevention of mother to child transmission of HIV. In Ethiopia, the prevalence of exclusive breast feeding among infants less than 6 months is 49%, with limited information on associated factors of exclusive breast feeding. Understanding the associated factors that influence exclusive breastfeeding is crucial to promote the practice in Ethiopia. Objective: To compare exclusive breastfeeding and its associated factors among employed and unemployed mothers in Injibara Town, Awi Zone, North west Ethiopia. Method: A community-based comparative cross-sectional study was conducted from March 24-April 14, 2013. A total of 524 mothers of children age ≤1 year were included in the study. A structured, pretested and self-administered questionnaire was used to collect data. Descriptive statistics were performed to compare exclusive breastfeeding among employed and unemployed mothers. Multiple logistic regression analysis was conducted to identify independent predictors of exclusive breastfeeding. Results: The prevalence of exclusive breastfeeding was 44% and 65% among employed and unemployed mothers respectively. Employed mothers were 32% times less likely to breast feed exclusively than the unemployed mothers (OR= 0.32). Place of birth (OR=4.4), belief of breast milk sufficiency (OR= 3.6), religious fathers support of exclusive breastfeeding (OR=2.7) and maternal age of 18-23(OR=9.4) were independently predictors of exclusive breastfeeding among employed mothers. Whereas, husbands’ support of exclusive breastfeeding (OR=1.9), knowledge on duration of exclusive breastfeeding (OR=2.8), timely initiation of breastfeeding (OR=2.9), Awareness of exclusive breastfeeding (OR=2.2) and delivery attendance (OR=2.2) were independently predictors of exclusive breastfeeding among unemployed mothers. Conclusions: A large proportion of infants are not exclusively breastfed. Exclusive breastfeeding status of unemployed mothers was significantly better than that of employed mothers. Therefore, the government should promote exclusive breastfeeding by creating breastfeeding friendly working environment.
Back-ground: Promotion of exclusive breastfeeding is the single most cost-effective intervention to reduce infant mortality in developing countries. Exclusive breastfeeding for the first six months has greater benefit than formula feeding for the prevention of mother to child transmission of HIV. In Ethiopia, the prevalence of exclusive breast feeding among infants less than 6 months is 49%, with limited information on associated factors of exclusive breast feeding. Understanding the associated factors that influence exclusive breastfeeding is crucial to promote the practice in Ethiopia. Objective: To compare exclusive breastfeeding and its associated factors among employed and unemployed mothers in Injibara Town, Awi Zone, North west Ethiopia. Method: A community-based comparative cross-sectional study was conducted from March 24-April 14, 2013. A total of 524 mothers of children age ≤1 year were included in the study. A structured, pretested and self-administered questionnaire was used to collect data. Descriptive statistics were performed to compare exclusive breastfeeding among employed and unemployed mothers. Multiple logistic regression analysis was conducted to identify independent predictors of exclusive breastfeeding. Results: The prevalence of exclusive breastfeeding was 44% and 65% among employed and unemployed mothers respectively. Employed mothers were 32% times less likely to breast feed exclusively than the unemployed mothers (OR= 0.32). Place of birth (OR=4.4), belief of breast milk sufficiency (OR= 3.6), religious fathers support of exclusive breastfeeding (OR=2.7) and maternal age of 18-23(OR=9.4) were independently predictors of exclusive breastfeeding among employed mothers. Whereas, husbands’ support of exclusive breastfeeding (OR=1.9), knowledge on duration of exclusive breastfeeding (OR=2.8), timely initiation of breastfeeding (OR=2.9), Awareness of exclusive breastfeeding (OR=2.2) and delivery attendance (OR=2.2) were independently predictors of exclusive breastfeeding among unemployed mothers. Conclusions: A large proportion of infants are not exclusively breastfed. Exclusive breastfeeding status of unemployed mothers was significantly better than that of employed mothers. Therefore, the government should promote exclusive breastfeeding by creating breastfeeding friendly working environment.
Exclusive Breastfeeding and Maternal Employment in Ethiopia: A Comparative Cross- Sectional Study
doi:10.11648/j.ijnfs.20140306.12
International Journal of Nutrition and Food Sciences
2014-10-22
© Science Publishing Group
Mekuanint Taddele
Lakew Abebe
Netsanet Fentahun
Exclusive Breastfeeding and Maternal Employment in Ethiopia: A Comparative Cross- Sectional Study
3
6
503
503
2014-10-22
2014-10-22
10.11648/j.ijnfs.20140306.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.12
© Science Publishing Group
Prevalence and Factors Associated with Low Birth Weight in Axum and Laelay Maichew Districts, North Ethiopia: A Comparative Cross Sectional Study
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.21
Background: Weight at birth is a good indicator of the newborn’s chances for survival, growth, long-term health and psychosocial development. Low birth weight babies are significantly at risk of death, contributing to the high perinatal morbidity and mortality in Ethiopia. Therefore, the aimed of this study is to assess the prevalence and associated factors of Low Birth Weight in Axum and Laelay Maichew districts, Tigray, north Ethiopia. Method: An institution based comparative cross-sectional study using consecutive sampling technique was used to select a sample of 520 live birth neonates from both urban and rural districts. Data was collected from mothers’ using a structured interview questionnaire. The data were entered in to Epi-Info and analyzed on SPSS. Means and standard deviations of birth weight were calculated using the t-test. The chi-square (X2) test was computed to compare proportions of low birth weight with 95% Confidence Interval. Binary and multivariable logistic regression was used to identify the risk factors. Result: The prevalence of low birth weight was 9.9% and 6.3% in Axum and Laelay Maichew districts, respectively. In Axum district (Urban): low birth weight was associated with inadequate ANC service utilization [AOR=0.29, 95% CI:(0.12, 0.73)] and unwanted pregnancy [AOR=4.04, 95% CI:(1.17, 13.90)]. Sex of the neonate [AOR=6.08, 95% CI:(1.60, 23.07)] and pregnancy type [AOR=7.34, 95% CI:(2.050, 26.292)] were also significantly associated with low birth weight in Laelay Maichew district (rural). Conclusion and Recommendation: The prevalence of low birth weight was 9.9% and 6.3% in Axum and Laelay Maichew districts, respectively. The burden of low birth weight deliveries in these areas are associated with inadequate ANC service utilization, unwanted pregnancy and female sex of the neonate which deserve goal oriented prenatal care and choice based family planning service provision by the respective health facilities.
Background: Weight at birth is a good indicator of the newborn’s chances for survival, growth, long-term health and psychosocial development. Low birth weight babies are significantly at risk of death, contributing to the high perinatal morbidity and mortality in Ethiopia. Therefore, the aimed of this study is to assess the prevalence and associated factors of Low Birth Weight in Axum and Laelay Maichew districts, Tigray, north Ethiopia. Method: An institution based comparative cross-sectional study using consecutive sampling technique was used to select a sample of 520 live birth neonates from both urban and rural districts. Data was collected from mothers’ using a structured interview questionnaire. The data were entered in to Epi-Info and analyzed on SPSS. Means and standard deviations of birth weight were calculated using the t-test. The chi-square (X2) test was computed to compare proportions of low birth weight with 95% Confidence Interval. Binary and multivariable logistic regression was used to identify the risk factors. Result: The prevalence of low birth weight was 9.9% and 6.3% in Axum and Laelay Maichew districts, respectively. In Axum district (Urban): low birth weight was associated with inadequate ANC service utilization [AOR=0.29, 95% CI:(0.12, 0.73)] and unwanted pregnancy [AOR=4.04, 95% CI:(1.17, 13.90)]. Sex of the neonate [AOR=6.08, 95% CI:(1.60, 23.07)] and pregnancy type [AOR=7.34, 95% CI:(2.050, 26.292)] were also significantly associated with low birth weight in Laelay Maichew district (rural). Conclusion and Recommendation: The prevalence of low birth weight was 9.9% and 6.3% in Axum and Laelay Maichew districts, respectively. The burden of low birth weight deliveries in these areas are associated with inadequate ANC service utilization, unwanted pregnancy and female sex of the neonate which deserve goal oriented prenatal care and choice based family planning service provision by the respective health facilities.
Prevalence and Factors Associated with Low Birth Weight in Axum and Laelay Maichew Districts, North Ethiopia: A Comparative Cross Sectional Study
doi:10.11648/j.ijnfs.20140306.21
International Journal of Nutrition and Food Sciences
2014-11-17
© Science Publishing Group
Negassi Teklehaimanot
Tesfay Hailu
Huruy Assefa
Prevalence and Factors Associated with Low Birth Weight in Axum and Laelay Maichew Districts, North Ethiopia: A Comparative Cross Sectional Study
3
6
566
566
2014-11-17
2014-11-17
10.11648/j.ijnfs.20140306.21
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.21
© Science Publishing Group
Chemical, Phytochemical and Functional Properties of Selected Seeds’ Flours
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.23
This study was conducted to investigate qualities of benoil (Moringa oleifera), melon, water melon (Citrullus lanatus L.), pear and pawpaw (Carica papaya) seeds’ flours with a view of harnessing them for consumption and possible industrial usage. All the seeds were manually separated from fruit pulps / pod, cleaned, washed with distilled water, air dried, shelled manually, sun dried and then grinded to flours. Chemical contents and functional properties of the resulting seed’s flours were determined using standard methods. The results of the proximate and mineral composition indicated that all the seeds’ flours contained considerable amounts of protein, fat, carbohydrate, ash, crude fibre, Ca, Na, Fe and P which made them potentials food supplements/food processing especially benoil (Moringa oleifera) and pawpaw seeds’ flours. The result shows that watermelon seed flour ranked the highest in terms of all the phytochemical contents determined except its saponin content which was low. Melon seed’s flour was low in saponin and tannin contents while its flavonoids and alkaloids contents were high. Saponin content of benoil seed’s flours was also high compare to other seeds’ flours tested. The tannin and flavonoid contents of benoil seed flour were low while the alkaloids content shows to be low in melon seed flour. However, the cyanide content of all the seeds’ flours examined were low generally which shows the seeds’ flours are expected to be save for consumption. There were significant (p > 0.05) differences between the samples for all the phytochemical content determined. The seeds’ containing all these phytochemicals show that they are highly medicinal and is good for human consumption especially watermelon and benoil (Moringa oleifera) seeds’ flours. Also, the investigation showed that all the flours are characterized with good functional properties which mean they could be incorporated into food or use for industrial purpose most especially in infant food formulation. These qualities are indications that great potential exist for these seeds instead of throwing them away as waste after consuming the fruit pulp.
This study was conducted to investigate qualities of benoil (Moringa oleifera), melon, water melon (Citrullus lanatus L.), pear and pawpaw (Carica papaya) seeds’ flours with a view of harnessing them for consumption and possible industrial usage. All the seeds were manually separated from fruit pulps / pod, cleaned, washed with distilled water, air dried, shelled manually, sun dried and then grinded to flours. Chemical contents and functional properties of the resulting seed’s flours were determined using standard methods. The results of the proximate and mineral composition indicated that all the seeds’ flours contained considerable amounts of protein, fat, carbohydrate, ash, crude fibre, Ca, Na, Fe and P which made them potentials food supplements/food processing especially benoil (Moringa oleifera) and pawpaw seeds’ flours. The result shows that watermelon seed flour ranked the highest in terms of all the phytochemical contents determined except its saponin content which was low. Melon seed’s flour was low in saponin and tannin contents while its flavonoids and alkaloids contents were high. Saponin content of benoil seed’s flours was also high compare to other seeds’ flours tested. The tannin and flavonoid contents of benoil seed flour were low while the alkaloids content shows to be low in melon seed flour. However, the cyanide content of all the seeds’ flours examined were low generally which shows the seeds’ flours are expected to be save for consumption. There were significant (p > 0.05) differences between the samples for all the phytochemical content determined. The seeds’ containing all these phytochemicals show that they are highly medicinal and is good for human consumption especially watermelon and benoil (Moringa oleifera) seeds’ flours. Also, the investigation showed that all the flours are characterized with good functional properties which mean they could be incorporated into food or use for industrial purpose most especially in infant food formulation. These qualities are indications that great potential exist for these seeds instead of throwing them away as waste after consuming the fruit pulp.
Chemical, Phytochemical and Functional Properties of Selected Seeds’ Flours
doi:10.11648/j.ijnfs.20140306.23
International Journal of Nutrition and Food Sciences
2014-11-25
© Science Publishing Group
Olorode Omobolanle O.
Idowu Michael A.
Bamgbose Adefunke
Ayano Adeola E.
Chemical, Phytochemical and Functional Properties of Selected Seeds’ Flours
3
6
578
578
2014-11-25
2014-11-25
10.11648/j.ijnfs.20140306.23
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.23
© Science Publishing Group
Nutritional Status and Associated Factors among Under-Five Children, Tigray, Northern Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.24
Background: Malnutrition is usually the result of a combination of inadequate dietary intake and infection. Nutritional status of children today reflects a healthy and productive generation in the future. However, almost half of the under five children in Ethiopia are malnourished. According to the estimates, one in every 17 Ethiopian children dies before the first birthday, and one in every 11 children dies before the fifth birthday. The underlying cause of such death in Ethiopia attributed to malnutrition. Thus, this study aims to assess the nutritional status and associated factors among under five children in Medebay-Zana District, northern Ethiopia. Objective: The aim of this to assess the nutritional status and associated factors among under five children in Medebay Zana District, Northern Ethiopia. Methods: A community based cross sectional study was conducted in Medebay Zana district from September 8-29/2013. A two stage cluster sampling technique was employed to select 605 under five children. Descriptive, binary and multiple logistic regression analyses were performed using statistical package for social sciences (SPSS) version 20.0 (SPSS Illinois, Chicago). Result: The level of stunting was 56.6%, underweight 45.3% and wasting 34.6%. Children from mothers attending high school [AOR= 0.75, (CI 95% 1.10, 12.85)], providing priority food to the father in the household [AOR= 4.32, (CI 95% 2.10, 9.05)], use of unprotected sources of water [AOR= 2.13, (CI 95% 1.09, 4.14)] were predictors of stunting. Children’s age group, time of initiation of breastfeeding and power of deciding money in the household were a predictor of wasting and under weight. Moreover, a sex of the children was a predictor of both stunting and underweight. Conclusion: The malnutrition status among under five children was high. Children’s age group, time of initiation of breastfeeding, sex of the child, a source of water, parent educational status, type of food used for starting of complementary feeding and power of deciding money could have an influence in malnutrition of under five children.
Background: Malnutrition is usually the result of a combination of inadequate dietary intake and infection. Nutritional status of children today reflects a healthy and productive generation in the future. However, almost half of the under five children in Ethiopia are malnourished. According to the estimates, one in every 17 Ethiopian children dies before the first birthday, and one in every 11 children dies before the fifth birthday. The underlying cause of such death in Ethiopia attributed to malnutrition. Thus, this study aims to assess the nutritional status and associated factors among under five children in Medebay-Zana District, northern Ethiopia. Objective: The aim of this to assess the nutritional status and associated factors among under five children in Medebay Zana District, Northern Ethiopia. Methods: A community based cross sectional study was conducted in Medebay Zana district from September 8-29/2013. A two stage cluster sampling technique was employed to select 605 under five children. Descriptive, binary and multiple logistic regression analyses were performed using statistical package for social sciences (SPSS) version 20.0 (SPSS Illinois, Chicago). Result: The level of stunting was 56.6%, underweight 45.3% and wasting 34.6%. Children from mothers attending high school [AOR= 0.75, (CI 95% 1.10, 12.85)], providing priority food to the father in the household [AOR= 4.32, (CI 95% 2.10, 9.05)], use of unprotected sources of water [AOR= 2.13, (CI 95% 1.09, 4.14)] were predictors of stunting. Children’s age group, time of initiation of breastfeeding and power of deciding money in the household were a predictor of wasting and under weight. Moreover, a sex of the children was a predictor of both stunting and underweight. Conclusion: The malnutrition status among under five children was high. Children’s age group, time of initiation of breastfeeding, sex of the child, a source of water, parent educational status, type of food used for starting of complementary feeding and power of deciding money could have an influence in malnutrition of under five children.
Nutritional Status and Associated Factors among Under-Five Children, Tigray, Northern Ethiopia
doi:10.11648/j.ijnfs.20140306.24
International Journal of Nutrition and Food Sciences
2014-12-17
© Science Publishing Group
Mussie Alemayehu
Fitiwi Tinsae
Kiday Haileslassie
Oumer Seid
Gebremedhin G/egziabher
Henock Yebyo
Nutritional Status and Associated Factors among Under-Five Children, Tigray, Northern Ethiopia
3
6
586
586
2014-12-17
2014-12-17
10.11648/j.ijnfs.20140306.24
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.24
© Science Publishing Group
A Review on: Antioxidant and Its Impact during the Bread Making Process
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.26
Antioxidant compounds in food play an important role as a health protecting factor. Major sources of naturally occurring antioxidants are fruits, vegetables and whole grains. This review is focused on the classification, characteristics and mechanism of antioxidant and methodology were reported. Bread and bakery products have an important role in human nutrition. This review is focused also on Changes in antioxidant activity during the bread making process (mixing or dough, fermentation, and baking) and also antioxidant properties in the sourdough. The effects of heat on the antioxidant activity during bread making were reported. The addition of phenols-rich materials with wheat bread is an effective technique to improve the antioxidant potential of the final product.
Antioxidant compounds in food play an important role as a health protecting factor. Major sources of naturally occurring antioxidants are fruits, vegetables and whole grains. This review is focused on the classification, characteristics and mechanism of antioxidant and methodology were reported. Bread and bakery products have an important role in human nutrition. This review is focused also on Changes in antioxidant activity during the bread making process (mixing or dough, fermentation, and baking) and also antioxidant properties in the sourdough. The effects of heat on the antioxidant activity during bread making were reported. The addition of phenols-rich materials with wheat bread is an effective technique to improve the antioxidant potential of the final product.
A Review on: Antioxidant and Its Impact during the Bread Making Process
doi:10.11648/j.ijnfs.20140306.26
International Journal of Nutrition and Food Sciences
2014-12-23
© Science Publishing Group
Emad Mohamed Ali Karrar
A Review on: Antioxidant and Its Impact during the Bread Making Process
3
6
596
596
2014-12-23
2014-12-23
10.11648/j.ijnfs.20140306.26
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.26
© Science Publishing Group
Percent Body Fat versus Body Mass Index among Ghanaian Adults in Different Districts
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.25
Background: The debate regarding use of WHO body mass index (BMI) cut-offs for the assessment of nutritional status continues in the scientific community. That is, BMI may not be a true reflection of body composition. Researchers have investigated BMI and percent body fat (%BF) as risk factors for some chronic diseases. Objectives: The current study sought to evaluate the use of BMI to assess %BF and their relationship with high blood pressure (HBP) among Ghanaian adults. Methods: A total of 512 men and women were enrolled in a cross-sectional study, conducted in urban (Accra Metropolitan District [AMD; 276]) and peri-urban (Upper Manya Krobo District [UMKD; 236]) Ghana. BMI and %BF were determined and proportions of underweight, normal weight, and overweight/obese participants were compared. Relationship between BMI, %BF and HBP was investigated. Results and discussion: Mean BMI was greater for participants in the AMD than UMKD (25.69±4.85 and 24.51±4.89; p=0.007). %BF was also greater for men (p=0.001) and women (p=0.012) in the AMD than UMKD, respectively. Participants in the AMD (underweight-7%, normal weight-48%, overweight-24%, obese-21%) and UMKD (underweight-14%, normal weight-55%, overweight-17%, obese-15%) had different %BF (p=0.009) but not BMI (p=0.090). A significantly higher number of participants in the AMD had HBP (26%) than UMKD (19%) (p=0.038). Overweight/obese participants had significantly higher blood pressure compared to underweight/normal weight participants, in both AMD (by BMI; p=0.002 and by %BF; p<0.0001) and UMKD (by BMI and %BF; p<0.0001). BMI correlated moderately and significantly with %BF in both urban AMD (r=0.578; p<0.0001) and peri-urban UMKD (r=0.693; p<0.0001). Conclusion: BMI seems to be a good indicator for the assessment of adiposity among Ghanaian adults and may be used to assess adiposity in the absence of %BF.
Background: The debate regarding use of WHO body mass index (BMI) cut-offs for the assessment of nutritional status continues in the scientific community. That is, BMI may not be a true reflection of body composition. Researchers have investigated BMI and percent body fat (%BF) as risk factors for some chronic diseases. Objectives: The current study sought to evaluate the use of BMI to assess %BF and their relationship with high blood pressure (HBP) among Ghanaian adults. Methods: A total of 512 men and women were enrolled in a cross-sectional study, conducted in urban (Accra Metropolitan District [AMD; 276]) and peri-urban (Upper Manya Krobo District [UMKD; 236]) Ghana. BMI and %BF were determined and proportions of underweight, normal weight, and overweight/obese participants were compared. Relationship between BMI, %BF and HBP was investigated. Results and discussion: Mean BMI was greater for participants in the AMD than UMKD (25.69±4.85 and 24.51±4.89; p=0.007). %BF was also greater for men (p=0.001) and women (p=0.012) in the AMD than UMKD, respectively. Participants in the AMD (underweight-7%, normal weight-48%, overweight-24%, obese-21%) and UMKD (underweight-14%, normal weight-55%, overweight-17%, obese-15%) had different %BF (p=0.009) but not BMI (p=0.090). A significantly higher number of participants in the AMD had HBP (26%) than UMKD (19%) (p=0.038). Overweight/obese participants had significantly higher blood pressure compared to underweight/normal weight participants, in both AMD (by BMI; p=0.002 and by %BF; p<0.0001) and UMKD (by BMI and %BF; p<0.0001). BMI correlated moderately and significantly with %BF in both urban AMD (r=0.578; p<0.0001) and peri-urban UMKD (r=0.693; p<0.0001). Conclusion: BMI seems to be a good indicator for the assessment of adiposity among Ghanaian adults and may be used to assess adiposity in the absence of %BF.
Percent Body Fat versus Body Mass Index among Ghanaian Adults in Different Districts
doi:10.11648/j.ijnfs.20140306.25
International Journal of Nutrition and Food Sciences
2014-12-23
© Science Publishing Group
Helena Nti
Matilda Steiner-Asiedu
Alex Kojo Anderson
Percent Body Fat versus Body Mass Index among Ghanaian Adults in Different Districts
3
6
591
591
2014-12-23
2014-12-23
10.11648/j.ijnfs.20140306.25
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.25
© Science Publishing Group
The Effects of Nutritional Knowledge on the Dietary Practices of People Living with HIV in Kayole Division, Nairobi-Kenya
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.27
Introduction and background: Appropriate nutrition knowledge influences the dietary intake in all income setups. This further influences the dietary adequacy and nutrition status. Nutritional knowledge is very important to People Living with HIV (PLHIV). It must be meaningful to influence their dietary practices. This is through the adaption of optimal dietary practices. Dietary practices also influence the nutrition status, enhance drug metabolism and efficacy. Information on the influence of nutrition knowledge on dietary practices of PLHIV is scarce. Objective: Thus, this study sought to establish the association between nutrition knowledge and individual dietary practices components of HIV patients in low income settings. Methods: A cross-sectional analytical study was conducted among149 persons with Human immunodeficiency virus (HIV) and attached to Women Fighting HIV/AIDS in Kenya (WOFAK) centre in Kayole division. The researcher administered questionnaires which had been pretested and assessed for validity and reliability in data collection on 149 PLHIV. Spearman’s rho was used to establish the relationship between nutrition knowledge and dietary practices. Results: The relationship between nutrition knowledge and the number of meals consumed in a day (0.001), the frequency at which fruits (0.001), vegetables (0.003), legumes (0.003), animal products (0.001) and were-delete cereals (0.020) consumed was positive and significant (p<0.05) respectively. Nutrition knowledge influences the dietary practices of HIV patients. This is by increasing the choice and intake of foods that are nutrient dense; that boost the immunity while preventing loss of muscle and also restricting on foods that would impact their nutrition status negatively. Conclusions and recommendations: Dietary practices were more optimal as the nutrition knowledge increased. Appropriate nutrition information should be communicated to PLHIV at the point of contact with care centres. PLHIV in low income settings should be guided in the choice of nutritious affordable foods within their economic capacity. Follow up should be provided to ensure that nutritional knowledge impacted on PLHIV is translated to dietary practices for better health outcome.
Introduction and background: Appropriate nutrition knowledge influences the dietary intake in all income setups. This further influences the dietary adequacy and nutrition status. Nutritional knowledge is very important to People Living with HIV (PLHIV). It must be meaningful to influence their dietary practices. This is through the adaption of optimal dietary practices. Dietary practices also influence the nutrition status, enhance drug metabolism and efficacy. Information on the influence of nutrition knowledge on dietary practices of PLHIV is scarce. Objective: Thus, this study sought to establish the association between nutrition knowledge and individual dietary practices components of HIV patients in low income settings. Methods: A cross-sectional analytical study was conducted among149 persons with Human immunodeficiency virus (HIV) and attached to Women Fighting HIV/AIDS in Kenya (WOFAK) centre in Kayole division. The researcher administered questionnaires which had been pretested and assessed for validity and reliability in data collection on 149 PLHIV. Spearman’s rho was used to establish the relationship between nutrition knowledge and dietary practices. Results: The relationship between nutrition knowledge and the number of meals consumed in a day (0.001), the frequency at which fruits (0.001), vegetables (0.003), legumes (0.003), animal products (0.001) and were-delete cereals (0.020) consumed was positive and significant (p<0.05) respectively. Nutrition knowledge influences the dietary practices of HIV patients. This is by increasing the choice and intake of foods that are nutrient dense; that boost the immunity while preventing loss of muscle and also restricting on foods that would impact their nutrition status negatively. Conclusions and recommendations: Dietary practices were more optimal as the nutrition knowledge increased. Appropriate nutrition information should be communicated to PLHIV at the point of contact with care centres. PLHIV in low income settings should be guided in the choice of nutritious affordable foods within their economic capacity. Follow up should be provided to ensure that nutritional knowledge impacted on PLHIV is translated to dietary practices for better health outcome.
The Effects of Nutritional Knowledge on the Dietary Practices of People Living with HIV in Kayole Division, Nairobi-Kenya
doi:10.11648/j.ijnfs.20140306.27
International Journal of Nutrition and Food Sciences
2015-01-12
© Science Publishing Group
Olive Gaceri Muthamia
Alice Mboganie Mwangi
Samuel Kuria Mbugua
The Effects of Nutritional Knowledge on the Dietary Practices of People Living with HIV in Kayole Division, Nairobi-Kenya
3
6
601
601
2015-01-12
2015-01-12
10.11648/j.ijnfs.20140306.27
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.27
© Science Publishing Group
Nutritional and Microbial Quality of Dried Larva of Cirina forda
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.28
The quality of dried larva of pallid emperor moth (Cirina forda) sold in various markets of Makurdi metropolis in Nigeria was evaluated. The proximate composition, amino acid profile, mineral contents as well as microbial quality of dried larva of Cirina forda were determined using standard methods. The results of proximate composition on dry basis showed that crude protein ranged from 54.36-56.78%; ash, 2.91-3.97%; crude fibre, 11.03-11.15% and moisture, 4.41-5.95% The mineral contents, K, Na, Cu, Fe, Zn, Mn and Mg of the larva samples ranged from 7.67 to 14.39, 0.93 to 1.27, 0.11 to 0.37, 0.37 to 0.56, 0.13 to 0.56, 0.28 to 0.39 and 0.10 to 0.21 mgg-1 (dry matter), respectively. Results of the content of amino acids showed the essential amino acids: - isoleucine, leucine, methionine, phenylalanine, threonine, valine and lysine in the ranges of 3.27 to 4.31, 6.55 to 7.57, 2.22 to 2.48, 4.47 to 5.08, 3.22 to 4.18, 3.18 to 4.18 and 5.33 to 6.24g/100g protein respectively. The total viable count of micro organisms in the samples ranged from 2.0 to 3.7x103¬ cfu/g and the mold counts were <30 cfu/g in all samples. Micro organisms identified included Escherichia coli, Salmonella spp, Staphylococus aureus, Proteus spp, Micrococcus spp, Mucor spp, Aspergillus niger and Rhizopus spp. The nutritional content of the dried larva of Cirina forda compared favourably with those of conventional foods of animal origin and the microbial load of the dried larva within acceptable range. However, the dried larva should be subjected to further heating such as cooking to destroy the pathogens isolated which will otherwise constitute a health risk to consumers.
The quality of dried larva of pallid emperor moth (Cirina forda) sold in various markets of Makurdi metropolis in Nigeria was evaluated. The proximate composition, amino acid profile, mineral contents as well as microbial quality of dried larva of Cirina forda were determined using standard methods. The results of proximate composition on dry basis showed that crude protein ranged from 54.36-56.78%; ash, 2.91-3.97%; crude fibre, 11.03-11.15% and moisture, 4.41-5.95% The mineral contents, K, Na, Cu, Fe, Zn, Mn and Mg of the larva samples ranged from 7.67 to 14.39, 0.93 to 1.27, 0.11 to 0.37, 0.37 to 0.56, 0.13 to 0.56, 0.28 to 0.39 and 0.10 to 0.21 mgg-1 (dry matter), respectively. Results of the content of amino acids showed the essential amino acids: - isoleucine, leucine, methionine, phenylalanine, threonine, valine and lysine in the ranges of 3.27 to 4.31, 6.55 to 7.57, 2.22 to 2.48, 4.47 to 5.08, 3.22 to 4.18, 3.18 to 4.18 and 5.33 to 6.24g/100g protein respectively. The total viable count of micro organisms in the samples ranged from 2.0 to 3.7x103¬ cfu/g and the mold counts were <30 cfu/g in all samples. Micro organisms identified included Escherichia coli, Salmonella spp, Staphylococus aureus, Proteus spp, Micrococcus spp, Mucor spp, Aspergillus niger and Rhizopus spp. The nutritional content of the dried larva of Cirina forda compared favourably with those of conventional foods of animal origin and the microbial load of the dried larva within acceptable range. However, the dried larva should be subjected to further heating such as cooking to destroy the pathogens isolated which will otherwise constitute a health risk to consumers.
Nutritional and Microbial Quality of Dried Larva of Cirina forda
doi:10.11648/j.ijnfs.20140306.28
International Journal of Nutrition and Food Sciences
2015-01-20
© Science Publishing Group
Bibiana Dooshima Igbabul
Chia Agude
Comfort Ufot Inyang
Nutritional and Microbial Quality of Dried Larva of Cirina forda
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606
606
2015-01-20
2015-01-20
10.11648/j.ijnfs.20140306.28
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140306.28
© Science Publishing Group
Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030601.17
Protein-energy malnutrition is a common nutritional disorder in developing countries and constitutes a major public health problem in young children and elderly people. This project is aimed at evaluating the acceptability of plantain-peanut sandwich and roasted at different temperatures. A plantain-peanut sandwich consists of minced protein stuffed into a carbohydrate source made into a roll as a food product. The plantain was roasted at two different temperatures then later enriched with 5%, 10% and 15% peanut butter. The crude protein and crude fibre contents of the plantain samples roasted at 200oC and 240oC showed no significant difference (P˃0.05) while the ash, fat and carbohydrate contents showed that there was a significant difference (P˂0.05). Results of the proximate composition showed that there was significant difference (P˂0.05) at the two different roasting temperatures of 200oC and 240oC when enriched at 5%, 10% and 15% levels with peanut butter. This pattern of significant increase was also observed with the amino acid profiles at the two different roasting temperature levels.
Protein-energy malnutrition is a common nutritional disorder in developing countries and constitutes a major public health problem in young children and elderly people. This project is aimed at evaluating the acceptability of plantain-peanut sandwich and roasted at different temperatures. A plantain-peanut sandwich consists of minced protein stuffed into a carbohydrate source made into a roll as a food product. The plantain was roasted at two different temperatures then later enriched with 5%, 10% and 15% peanut butter. The crude protein and crude fibre contents of the plantain samples roasted at 200oC and 240oC showed no significant difference (P˃0.05) while the ash, fat and carbohydrate contents showed that there was a significant difference (P˂0.05). Results of the proximate composition showed that there was significant difference (P˂0.05) at the two different roasting temperatures of 200oC and 240oC when enriched at 5%, 10% and 15% levels with peanut butter. This pattern of significant increase was also observed with the amino acid profiles at the two different roasting temperature levels.
Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market
doi:10.11648/j.ijnfs.s.2014030601.17
International Journal of Nutrition and Food Sciences
2014-12-19
© Science Publishing Group
Malomo Olu
Uche E. O.
Adekoyeni O. O.
Alamu E. A.
Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market
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57
57
2014-12-19
2014-12-19
10.11648/j.ijnfs.s.2014030601.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030601.17
© Science Publishing Group
A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030601.14
Beer stability is a critical quality parameter and there is vast amount of research that has been done in attempt to understand and optimise it. The research study was incited by the result of low lag time (potential to resist staling) and high T150 (degree of staling) in one of the main stream brands at the beer processing firm, which caused the beer to stale much faster than normal. The research focused on the flavour stability aspect of beer stability and different methods of analysis were employed to investigate the effect of different pitching rates on products of yeast metabolism in-turn flavour stability. Results revealed that beer fermented with a low pitching rate had a high amount of sulphur dioxide which meant the Lag Time was also high due to sulphur dioxide exerting anti-oxidant properties which prevented oxidation of beer for longer periods than beer fermented with a high pitching rate. The results also revealed that there is no significant difference in these beers regards sensory analysis following analysis using the t-test.
Beer stability is a critical quality parameter and there is vast amount of research that has been done in attempt to understand and optimise it. The research study was incited by the result of low lag time (potential to resist staling) and high T150 (degree of staling) in one of the main stream brands at the beer processing firm, which caused the beer to stale much faster than normal. The research focused on the flavour stability aspect of beer stability and different methods of analysis were employed to investigate the effect of different pitching rates on products of yeast metabolism in-turn flavour stability. Results revealed that beer fermented with a low pitching rate had a high amount of sulphur dioxide which meant the Lag Time was also high due to sulphur dioxide exerting anti-oxidant properties which prevented oxidation of beer for longer periods than beer fermented with a high pitching rate. The results also revealed that there is no significant difference in these beers regards sensory analysis following analysis using the t-test.
A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe
doi:10.11648/j.ijnfs.s.2014030601.14
International Journal of Nutrition and Food Sciences
2014-10-17
© Science Publishing Group
Perkins Muredzi
Chiridza Lynette Tendai
Dinga N. Moyo
Clive Winini
A Comparative Analysis of Different Pitching Rates on Castle Lager Beer Flavour Stability: A Case Study of Delta Lagers Manufacturing Company Harare, Zimbabwe
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29
29
2014-10-17
2014-10-17
10.11648/j.ijnfs.s.2014030601.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030601.14
© Science Publishing Group
Production of Artificial Sausage Casings from Whey Proteins
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030601.15
This research and product development work is a contribution to both the Dairy and Meat Industry. The work involved the production of artificial sausage casings from whey proteins. The main objective was to utilize whey, a by-product from cheese production and produce an edible film which can be utilized as an alternative sausage casing material. The work was based on the whey proteins film forming capabilities. The formation of whey protein-based films mainly involved heat denaturation in aqueous solution at 75 -100°C, which produced intermolecular disulfide bonds, which were responsible for film structure. A plasticizer was added to impart flexibility and extensibility of the edible polymeric film. Addition of a cross-linking agent was for the formation of chemical links between molecular chains to form a three-dimensional network of connected molecules. Harvesting of the edible films was done via the casting method.
This research and product development work is a contribution to both the Dairy and Meat Industry. The work involved the production of artificial sausage casings from whey proteins. The main objective was to utilize whey, a by-product from cheese production and produce an edible film which can be utilized as an alternative sausage casing material. The work was based on the whey proteins film forming capabilities. The formation of whey protein-based films mainly involved heat denaturation in aqueous solution at 75 -100°C, which produced intermolecular disulfide bonds, which were responsible for film structure. A plasticizer was added to impart flexibility and extensibility of the edible polymeric film. Addition of a cross-linking agent was for the formation of chemical links between molecular chains to form a three-dimensional network of connected molecules. Harvesting of the edible films was done via the casting method.
Production of Artificial Sausage Casings from Whey Proteins
doi:10.11648/j.ijnfs.s.2014030601.15
International Journal of Nutrition and Food Sciences
2014-10-17
© Science Publishing Group
Bryne Mubururu
Dinga N. Moyo
Perkins Muredzi
Production of Artificial Sausage Casings from Whey Proteins
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38
38
2014-10-17
2014-10-17
10.11648/j.ijnfs.s.2014030601.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030601.15
© Science Publishing Group
Redesigning Waste Water Treatment Process in View of Utilising the Water: A Case Study at a Citrus Juice Processing Company in Zimbabwe
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030601.13
Disposal of industrial wastewater from a local citrus juice processing company was found to be resulting in negative environmental impacts on the vegetation surrounding the disposal site and the treated wastewater did not meet the minimum purity requirements stated in the Zimbabwe Environmental Management Act (Chapter 20:27). This project was aimed at redesigning the process so that wastewater which meets required legal requirements for quality is discharged and made available for different purposes. Samples of wastewater were collected at the company’s effluent processing plant and experiments were conducted to assess its overall quality. The process was redesigned based on the shortcomings found. The redesigned wastewater treatment prototype gave water that was legally fit for disposal, with an average pH of 7.6 and could be used for irrigation purposes.
Disposal of industrial wastewater from a local citrus juice processing company was found to be resulting in negative environmental impacts on the vegetation surrounding the disposal site and the treated wastewater did not meet the minimum purity requirements stated in the Zimbabwe Environmental Management Act (Chapter 20:27). This project was aimed at redesigning the process so that wastewater which meets required legal requirements for quality is discharged and made available for different purposes. Samples of wastewater were collected at the company’s effluent processing plant and experiments were conducted to assess its overall quality. The process was redesigned based on the shortcomings found. The redesigned wastewater treatment prototype gave water that was legally fit for disposal, with an average pH of 7.6 and could be used for irrigation purposes.
Redesigning Waste Water Treatment Process in View of Utilising the Water: A Case Study at a Citrus Juice Processing Company in Zimbabwe
doi:10.11648/j.ijnfs.s.2014030601.13
International Journal of Nutrition and Food Sciences
2014-09-17
© Science Publishing Group
Bruce Chitunhu
Raphael Kwiri
Perkins Muredzi
Redesigning Waste Water Treatment Process in View of Utilising the Water: A Case Study at a Citrus Juice Processing Company in Zimbabwe
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21
21
2014-09-17
2014-09-17
10.11648/j.ijnfs.s.2014030601.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030601.13
© Science Publishing Group
An Investigation on the Causes of Escherichia coli and Coliform Contamination of Cheddar Cheese and How to Reduce the Problem (A Case Study at a Cheese Manufacturing Firm in Harare, Zimbabwe)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030601.12
The aim of this study was to investigate the causes of E. coli contamination of Cheddar cheese through the application of Hazard Analysis Critical Control Points (HACCP) principles. Cheese samples were analyzed for E. coli and coliforms after production, during the validation stage, as well as at the verification stage. Average E. coli and coliform counts were analyzed statistically using the t-test. Results showed that after the implementation of the corrective measures there was a decrease in E. coli and coliform counts at the 5% level of significance. Results presented in this study also show that manufacturing Cheddar cheese whole observing high standards of hygiene improves the reduces E. coli and coliform contamination of the product, even though the problem is not completely eliminated.
The aim of this study was to investigate the causes of E. coli contamination of Cheddar cheese through the application of Hazard Analysis Critical Control Points (HACCP) principles. Cheese samples were analyzed for E. coli and coliforms after production, during the validation stage, as well as at the verification stage. Average E. coli and coliform counts were analyzed statistically using the t-test. Results showed that after the implementation of the corrective measures there was a decrease in E. coli and coliform counts at the 5% level of significance. Results presented in this study also show that manufacturing Cheddar cheese whole observing high standards of hygiene improves the reduces E. coli and coliform contamination of the product, even though the problem is not completely eliminated.
An Investigation on the Causes of Escherichia coli and Coliform Contamination of Cheddar Cheese and How to Reduce the Problem (A Case Study at a Cheese Manufacturing Firm in Harare, Zimbabwe)
doi:10.11648/j.ijnfs.s.2014030601.12
International Journal of Nutrition and Food Sciences
2014-09-17
© Science Publishing Group
Amanda Kwenda
Moses Nyahada
Amos Musengi
Misheck Mudyiwa
Perkins Muredzi
An Investigation on the Causes of Escherichia coli and Coliform Contamination of Cheddar Cheese and How to Reduce the Problem (A Case Study at a Cheese Manufacturing Firm in Harare, Zimbabwe)
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14
14
2014-09-17
2014-09-17
10.11648/j.ijnfs.s.2014030601.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030601.12
© Science Publishing Group
Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030601.11
Garlic oil (GO) is behaves as a nutraceutical compound; however, its application is limited due to its pungency, undesirable aroma, low stability and solubility. The physicochemical properties of GO are certainly key parameters in the encapsulation process. Therefore, the aim of the current work was to study the effect of different extraction procedures such as solvent extraction, distillation method and supercritical fluid extraction (SCF) on the physicochemical properties of garlic oil. The yield of GO was influenced by extraction method and was approximately 5.5, 6 and 7% for steam distillation, solvent methods and SCF-Co2, respectively. The specific gravity was obtained as 0.894 g/cm3 and independent to the extraction method, while the viscosity was changed and more viscosity was obtained by SCF-Co2. The chemical analyses revealed 2.5 as the acid value, 1.27 for free fatty acids, 1.8 as the saponificacation value and 14.5 as the iodine value of GO by SCF-Co2.The results showed that the SCF-Co2 had minor quality and nutritional loss on the GO, and could be applied for special purposes such as encapsulation of garlic oil.
Garlic oil (GO) is behaves as a nutraceutical compound; however, its application is limited due to its pungency, undesirable aroma, low stability and solubility. The physicochemical properties of GO are certainly key parameters in the encapsulation process. Therefore, the aim of the current work was to study the effect of different extraction procedures such as solvent extraction, distillation method and supercritical fluid extraction (SCF) on the physicochemical properties of garlic oil. The yield of GO was influenced by extraction method and was approximately 5.5, 6 and 7% for steam distillation, solvent methods and SCF-Co2, respectively. The specific gravity was obtained as 0.894 g/cm3 and independent to the extraction method, while the viscosity was changed and more viscosity was obtained by SCF-Co2. The chemical analyses revealed 2.5 as the acid value, 1.27 for free fatty acids, 1.8 as the saponificacation value and 14.5 as the iodine value of GO by SCF-Co2.The results showed that the SCF-Co2 had minor quality and nutritional loss on the GO, and could be applied for special purposes such as encapsulation of garlic oil.
Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure
doi:10.11648/j.ijnfs.s.2014030601.11
International Journal of Nutrition and Food Sciences
2014-08-20
© Science Publishing Group
Ali Rafe
Mohsen Saberi Nadjafi
Physicochemical Characteristics of Garlic (Allium sativum L.) Oil: Effect of Extraction Procedure
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5
5
2014-08-20
2014-08-20
10.11648/j.ijnfs.s.2014030601.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030601.11
© Science Publishing Group
Protein and Mineral Element Levels of Some Fruit Juices (Citrus spp.) in Some Niger Delta Areas of Nigeria
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030601.18
The experiment carried out on grape, lime, orange and lemon fruit juices show that orange juice has the least acidic pH value of 4.09, while lime juice has the highest value of 2.09. Grapefruit had the highest percent of protein content at 0.92% while orange juice recorded the least percentage protein content at 0.51%. Mineral elements analyzed show that lemon juice had the highest potassium and calcium content with value of 195.45ppm and 3.52ppm respectively, while orange juice recorded the highest value of magnesium at a value of 0.426ppm. Lime juice recorded the highest iron content with a value of 2.998ppm. This finding compares the concentration of mineral element and protein level of some fruit juices commonly consumed in some Niger Delta areas of Nigeria, as well as determining their pH values. From the results obtained, citrus fruits are therefore highly recommended for consumption as a result of their high mineral element and low protein contents with exception to lime which might increase the acidity of the body.
The experiment carried out on grape, lime, orange and lemon fruit juices show that orange juice has the least acidic pH value of 4.09, while lime juice has the highest value of 2.09. Grapefruit had the highest percent of protein content at 0.92% while orange juice recorded the least percentage protein content at 0.51%. Mineral elements analyzed show that lemon juice had the highest potassium and calcium content with value of 195.45ppm and 3.52ppm respectively, while orange juice recorded the highest value of magnesium at a value of 0.426ppm. Lime juice recorded the highest iron content with a value of 2.998ppm. This finding compares the concentration of mineral element and protein level of some fruit juices commonly consumed in some Niger Delta areas of Nigeria, as well as determining their pH values. From the results obtained, citrus fruits are therefore highly recommended for consumption as a result of their high mineral element and low protein contents with exception to lime which might increase the acidity of the body.
Protein and Mineral Element Levels of Some Fruit Juices (Citrus spp.) in Some Niger Delta Areas of Nigeria
doi:10.11648/j.ijnfs.s.2014030601.18
International Journal of Nutrition and Food Sciences
2014-12-27
© Science Publishing Group
Chuku L. C.
Chinaka N. C.
Protein and Mineral Element Levels of Some Fruit Juices (Citrus spp.) in Some Niger Delta Areas of Nigeria
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2014-12-27
2014-12-27
10.11648/j.ijnfs.s.2014030601.18
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2014030601.18
© Science Publishing Group
Lemon Juice Counteracts the Effect of Green Tea Decoction on Body Weight Gains, High Fat Diet Induced-Liver Steatosis, Total Antioxidant Status and Some Metabolic Parameters in Rats
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.11
Background: In previous studies, we reported that green tea decoction (GTD) cooked in boiling water for 15-min (15-min GTD) reduced body weight gain (BWG), glucose and lipid absorption and improved total antioxidant status (TAS) of rats fed normal or high-fat diet (HFD). However, the long-term effect of a mixture: 15-min GTD + lemon juice (LJ) on BWG, liver steatosis (LS), TAS, blood glucose and lipids is still unknown. Purpose The aim of the present study is to examine the long-term effect of 15-min GTD + LJ mixture on above parameters in rats fed HFD induced-obesity and LS. Methods Twenty-eight male rats were assigned to four groups with comparable body weights. During 9-weeks treatment, rats were given ad-libitum a basic diet (BD) or HFD to promote obesity and LS. The group 1 received the BD (BD group), the group 2 received HFD (HFD group), the group 3 received HFD + 15-min GTD (GTD group) and the group 4 received HFD + a mixture: 15-min GTD and LJ (GTDLJ group). Results The rats fed HFD had the highest BWG associated with an abundant LS spread than rats consumed BD. However, 15-min GTD significantly reduced the BWG and LS spread (p<0.001). GTD group showed also decreased plasma glucose, triglycerides and increased both TAS and GPX activities (p<0.05 and p<0.01, respectively). Surprisingly, an abundant reappearance of several LS spread and a restore of BWG were observed in GTDLJ group compared to GTD group. The GTDLJ mixture also reversed the GTD effect on plasma glucose, TAS, GPX and blood iron. Conclusion These results show that 15-min GTD significantly reduces BWG, HFD induced-LS, plasma glucose, triglycerides, blood iron and improves TAS and GPX. However, the GTDLJ mixture partially or totally counteracts the effect of 15-min GTD on BWG, LS, plasma glucose, blood iron, TAS and GPX.
Background: In previous studies, we reported that green tea decoction (GTD) cooked in boiling water for 15-min (15-min GTD) reduced body weight gain (BWG), glucose and lipid absorption and improved total antioxidant status (TAS) of rats fed normal or high-fat diet (HFD). However, the long-term effect of a mixture: 15-min GTD + lemon juice (LJ) on BWG, liver steatosis (LS), TAS, blood glucose and lipids is still unknown. Purpose The aim of the present study is to examine the long-term effect of 15-min GTD + LJ mixture on above parameters in rats fed HFD induced-obesity and LS. Methods Twenty-eight male rats were assigned to four groups with comparable body weights. During 9-weeks treatment, rats were given ad-libitum a basic diet (BD) or HFD to promote obesity and LS. The group 1 received the BD (BD group), the group 2 received HFD (HFD group), the group 3 received HFD + 15-min GTD (GTD group) and the group 4 received HFD + a mixture: 15-min GTD and LJ (GTDLJ group). Results The rats fed HFD had the highest BWG associated with an abundant LS spread than rats consumed BD. However, 15-min GTD significantly reduced the BWG and LS spread (p<0.001). GTD group showed also decreased plasma glucose, triglycerides and increased both TAS and GPX activities (p<0.05 and p<0.01, respectively). Surprisingly, an abundant reappearance of several LS spread and a restore of BWG were observed in GTDLJ group compared to GTD group. The GTDLJ mixture also reversed the GTD effect on plasma glucose, TAS, GPX and blood iron. Conclusion These results show that 15-min GTD significantly reduces BWG, HFD induced-LS, plasma glucose, triglycerides, blood iron and improves TAS and GPX. However, the GTDLJ mixture partially or totally counteracts the effect of 15-min GTD on BWG, LS, plasma glucose, blood iron, TAS and GPX.
Lemon Juice Counteracts the Effect of Green Tea Decoction on Body Weight Gains, High Fat Diet Induced-Liver Steatosis, Total Antioxidant Status and Some Metabolic Parameters in Rats
doi:10.11648/j.ijnfs.20150401.11
International Journal of Nutrition and Food Sciences
2014-12-10
© Science Publishing Group
Zakia Ben Abid
Abdelmajid Trimeche
Houda Abaidi
Sabri Denden
Sami Fattouch
Mohamed Habib Jaafoura
Mohamed Hédi Hamdaoui
Lemon Juice Counteracts the Effect of Green Tea Decoction on Body Weight Gains, High Fat Diet Induced-Liver Steatosis, Total Antioxidant Status and Some Metabolic Parameters in Rats
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7
2014-12-10
2014-12-10
10.11648/j.ijnfs.20150401.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.11
© Science Publishing Group
Utilization of Some Cereals and Legumes as Coating Materials during Frying Chicken Fillet
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.12
The present investigation was carried out to evaluate the seasoned powder coating mixture made from some legumes (lupine and chickpea) and some cereals (rice and corn). Three seasoned powders were prepared and compared with seasoned vegetar from local market as control. The three seasoned powders and vegetar were used as coaters of the chicken breast (fillets). Chemical analyses were determined in raw materials and fillets, which was coated with each of seasoned powders before and after frying. Fat absorption, cooking loss and cooking yield were determined in fillets after frying. Microbiological analyses as total count bacteria, yeast and mold and E.Coli were determined for each of seasoned powders and after frying during storage period. Moreover, sensory characteristics of fried fillets coated with each of seasoned powders were determined. The results showed that the seasoned legumes mixture powder contained the highest protein, fat, crude fiber and ash, 29.63, 7.0, 4.02, and 2.97 on wet weight, respectively followed by seasoned cereals and legumes mixture powder and seasoned cereals mixture powder. Moreover, before and after frying of chicken breast coated with seasoned powders, the results showed that the protein, fat, total carbohydrates increased after frying, whereas crude fiber and ash were decreased. These results occurred due to fat absorption, cooking loss and cooking yield. Microbiological analyses were determined for each of seasoned powders during storage period at room temperature. The results showed that the bacteria count fixed at the fifth dilution and at the third dilution for yeast and mould. Moreover, E.coli forming groups not detected in all samples of seasoned powders and control. Whereas, storage of fillets for a period at – 20οC, showed the same results and manners for microbial analyses, as those of the different seasoned mixture powders, during storage period. The results of sensory characteristics of fried fillets, coated with the different types of seasoned mixture powders showed that the treatments No. 1, 2 and 3 had a significant variation for total acceptability (90.5, 91.2 and 92.4%, respectively) with a slight decrease than vegetar control, (94.1%). From the results, it was found that the seasoned powder prepared from legumes mixture gave the best results and sensory evaluation, followed by seasoned powder prepared from cereals and legumes mixture and seasoned powder prepared from cereals mixture. These different seasoned powders gave better results than vegetar control, obtained from local market. Therefore, these different seasoned powders can be used as natural coating materials for meat because of their safety and high nutritional values.
The present investigation was carried out to evaluate the seasoned powder coating mixture made from some legumes (lupine and chickpea) and some cereals (rice and corn). Three seasoned powders were prepared and compared with seasoned vegetar from local market as control. The three seasoned powders and vegetar were used as coaters of the chicken breast (fillets). Chemical analyses were determined in raw materials and fillets, which was coated with each of seasoned powders before and after frying. Fat absorption, cooking loss and cooking yield were determined in fillets after frying. Microbiological analyses as total count bacteria, yeast and mold and E.Coli were determined for each of seasoned powders and after frying during storage period. Moreover, sensory characteristics of fried fillets coated with each of seasoned powders were determined. The results showed that the seasoned legumes mixture powder contained the highest protein, fat, crude fiber and ash, 29.63, 7.0, 4.02, and 2.97 on wet weight, respectively followed by seasoned cereals and legumes mixture powder and seasoned cereals mixture powder. Moreover, before and after frying of chicken breast coated with seasoned powders, the results showed that the protein, fat, total carbohydrates increased after frying, whereas crude fiber and ash were decreased. These results occurred due to fat absorption, cooking loss and cooking yield. Microbiological analyses were determined for each of seasoned powders during storage period at room temperature. The results showed that the bacteria count fixed at the fifth dilution and at the third dilution for yeast and mould. Moreover, E.coli forming groups not detected in all samples of seasoned powders and control. Whereas, storage of fillets for a period at – 20οC, showed the same results and manners for microbial analyses, as those of the different seasoned mixture powders, during storage period. The results of sensory characteristics of fried fillets, coated with the different types of seasoned mixture powders showed that the treatments No. 1, 2 and 3 had a significant variation for total acceptability (90.5, 91.2 and 92.4%, respectively) with a slight decrease than vegetar control, (94.1%). From the results, it was found that the seasoned powder prepared from legumes mixture gave the best results and sensory evaluation, followed by seasoned powder prepared from cereals and legumes mixture and seasoned powder prepared from cereals mixture. These different seasoned powders gave better results than vegetar control, obtained from local market. Therefore, these different seasoned powders can be used as natural coating materials for meat because of their safety and high nutritional values.
Utilization of Some Cereals and Legumes as Coating Materials during Frying Chicken Fillet
doi:10.11648/j.ijnfs.20150401.12
International Journal of Nutrition and Food Sciences
2014-12-21
© Science Publishing Group
Hayat Hashem Abd-Elsattar
Sohair Taher El-Hadidie
Maha Mounier Tawfik
Utilization of Some Cereals and Legumes as Coating Materials during Frying Chicken Fillet
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13
13
2014-12-21
2014-12-21
10.11648/j.ijnfs.20150401.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.12
© Science Publishing Group
Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.13
The objective of this study was to develop some hamburger meat product aimed at harnessing meat of old sheep, of little acceptance in nature, with pork and chia seed. The better acceptance formulation was used to prepare three formulations the relationship being of sheep/pork of 50/50 (w/w) and chia seed concentrations of 0%, 2% and 4%. The results showed significant difference (p ˂ 0.05) acceptability among FA formulations (without chia seed) and FC (4% chia seed) at 120 days and between FC formulation at 90 and 120 days. The chemical composition was significantly affected by the addition of chia seed. The cooking weight loss was ranging from 11.6% (FC) to 19.29% (FA). In the evaluation of TBARS and IP it was verified interference in the formulations by the addition of chia seed. The use of chia seed these burgers can be recommended up to 4%.
The objective of this study was to develop some hamburger meat product aimed at harnessing meat of old sheep, of little acceptance in nature, with pork and chia seed. The better acceptance formulation was used to prepare three formulations the relationship being of sheep/pork of 50/50 (w/w) and chia seed concentrations of 0%, 2% and 4%. The results showed significant difference (p ˂ 0.05) acceptability among FA formulations (without chia seed) and FC (4% chia seed) at 120 days and between FC formulation at 90 and 120 days. The chemical composition was significantly affected by the addition of chia seed. The cooking weight loss was ranging from 11.6% (FC) to 19.29% (FA). In the evaluation of TBARS and IP it was verified interference in the formulations by the addition of chia seed. The use of chia seed these burgers can be recommended up to 4%.
Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica)
doi:10.11648/j.ijnfs.20150401.13
International Journal of Nutrition and Food Sciences
2014-12-26
© Science Publishing Group
Jarbas Machado de Melo
Rafaela Nery de Melo
Sirineu José Sicheski
Bruna Isabela Daniel
Andressa Perissinotto
Marcelo Urban Janeczko
Maiki Roberto Detofol
Mónica Beatriz Alvarado Soares
Rogerio Luis Cansian
Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica)
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18
18
2014-12-26
2014-12-26
10.11648/j.ijnfs.20150401.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.13
© Science Publishing Group
Effect of Feeding on Olive Oil and Thyme on Pregnancy and Lactation Periods
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.14
This study aimed to evaluate the effect of feeding on virgin olive oil (VOO) and extra virgin olive oil (EVOO) at 50% and 100% with or without thyme leaves at 1% and 2.5% on pregnancy and lactation periods. Methods: One hundred and twenty adult female rats (120 ±5g) were randomly divided into 15 groups (n=8) for month before mating. On 19th day of pregnancy, half of pregnant rats were weighted, killed and their fetuses take off with uterus. Another half of pregnant rats were left to evaluate the lactation period. Biochemical assays, bone measurements and fertility hormones were evaluated. Results: Generally, the VOO groups were improved the health status of pregnant and lactating rats more than EVOO groups. The pregnant rats in VOO and thyme leaves powder groups were lower of body weight gain (BWG) without their fetuses than EVOO and thyme leaves powder groups. The mean weight of fetuses in VOO and thyme leaves powder groups were higher than EVOO combined with thyme leaves groups. Also, the feeding on olive oils with thyme leaves had an increase of number of fetuses and bone Ca and P contents. The results showed that, in an increasing of number of fetuses caused decrease in bone mineral density (BMD). Pregnant and lactating rats fed on 100% olive oils had TC, TG, LDL-C, and VLDL-C lower than the rats fed on 50% olive oils. Also, the rats fed on olive oils and thyme leaves powder had increase in both E2 and progesterone levels before mating and at the end of lactation period compared to control group. Meanwhile, the prolactin hormone levels for rats at the end of lactation period were lower than on 19th day of pregnancy period. Conclusion: Diet which containing with olive oil improved the health status, especially during pregnancy and lactation periods. Consumption of olive oil and olive oil and thyme leaves could be reduce the risk of infertility in females.
This study aimed to evaluate the effect of feeding on virgin olive oil (VOO) and extra virgin olive oil (EVOO) at 50% and 100% with or without thyme leaves at 1% and 2.5% on pregnancy and lactation periods. Methods: One hundred and twenty adult female rats (120 ±5g) were randomly divided into 15 groups (n=8) for month before mating. On 19th day of pregnancy, half of pregnant rats were weighted, killed and their fetuses take off with uterus. Another half of pregnant rats were left to evaluate the lactation period. Biochemical assays, bone measurements and fertility hormones were evaluated. Results: Generally, the VOO groups were improved the health status of pregnant and lactating rats more than EVOO groups. The pregnant rats in VOO and thyme leaves powder groups were lower of body weight gain (BWG) without their fetuses than EVOO and thyme leaves powder groups. The mean weight of fetuses in VOO and thyme leaves powder groups were higher than EVOO combined with thyme leaves groups. Also, the feeding on olive oils with thyme leaves had an increase of number of fetuses and bone Ca and P contents. The results showed that, in an increasing of number of fetuses caused decrease in bone mineral density (BMD). Pregnant and lactating rats fed on 100% olive oils had TC, TG, LDL-C, and VLDL-C lower than the rats fed on 50% olive oils. Also, the rats fed on olive oils and thyme leaves powder had increase in both E2 and progesterone levels before mating and at the end of lactation period compared to control group. Meanwhile, the prolactin hormone levels for rats at the end of lactation period were lower than on 19th day of pregnancy period. Conclusion: Diet which containing with olive oil improved the health status, especially during pregnancy and lactation periods. Consumption of olive oil and olive oil and thyme leaves could be reduce the risk of infertility in females.
Effect of Feeding on Olive Oil and Thyme on Pregnancy and Lactation Periods
doi:10.11648/j.ijnfs.20150401.14
International Journal of Nutrition and Food Sciences
2015-01-08
© Science Publishing Group
Amany A. Salem
Effect of Feeding on Olive Oil and Thyme on Pregnancy and Lactation Periods
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28
2015-01-08
2015-01-08
10.11648/j.ijnfs.20150401.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.14
© Science Publishing Group
Iron Bioavailability, Storability and Sensory Evaluation of Iron Fortified Extruded Snacks Intended to Alleviate Iron Deficiency in Indian Children
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.16
Iron deficiency is one of the major health problems in India and is significantly affecting the growth and development of children. The mid day meals offered as an intervention to improve nutritional standards could not fulfill daily iron requirements of children. Iron fortified snack products were developed to supplement these daily meals, by extrusion cooking of nutritional orphan crop finger millet added with fortifying agents NaFeEDTA (sodium iron ethylenediaminetetraacetate) or ferrous fumarate and aonla (Emblica officinalis Gaertn); as a source of ascorbic acid. The extrusion variables were optimized at moisture 18%, barrel temperature 115C, screw speed 260 rpm and addition of cassava at the rate of 30 %, based on the expansion ratio. Iron bioavailability from products was assessed in terms of Haemoglobin Maintenance Efficiency (HME) through Haemoglobin regeneration assay in chicks. Overall HME was significantly different (p < 0.05) for feed fortified with ferrous fumarate (28.66 %), feed fortified with NaFeEDTA (35.26 %), and feed without fortificant (19.15%). Addition of aonla powder to chick feed significantly improved the HME in case of ferrous fumarate whereas, showed no significant effect in the case of NaFeEDTA and feeds without fortificant. Storage stability was evaluated on the basis of density, hardness, and sensory characteristics for both fresh and stored samples. Samples were fried, dusted with spice mix and were packed for storage studies in low-density polyethylene (LDPE) and aluminium foil packaging material, with or without nitrogen flushing. In conclusion, products fortified with NaFeEDTA and packed in aluminium foil with nitrogen flushing were found optimal in terms of iron bioavailability, storability and consumer acceptability.
Iron deficiency is one of the major health problems in India and is significantly affecting the growth and development of children. The mid day meals offered as an intervention to improve nutritional standards could not fulfill daily iron requirements of children. Iron fortified snack products were developed to supplement these daily meals, by extrusion cooking of nutritional orphan crop finger millet added with fortifying agents NaFeEDTA (sodium iron ethylenediaminetetraacetate) or ferrous fumarate and aonla (Emblica officinalis Gaertn); as a source of ascorbic acid. The extrusion variables were optimized at moisture 18%, barrel temperature 115C, screw speed 260 rpm and addition of cassava at the rate of 30 %, based on the expansion ratio. Iron bioavailability from products was assessed in terms of Haemoglobin Maintenance Efficiency (HME) through Haemoglobin regeneration assay in chicks. Overall HME was significantly different (p < 0.05) for feed fortified with ferrous fumarate (28.66 %), feed fortified with NaFeEDTA (35.26 %), and feed without fortificant (19.15%). Addition of aonla powder to chick feed significantly improved the HME in case of ferrous fumarate whereas, showed no significant effect in the case of NaFeEDTA and feeds without fortificant. Storage stability was evaluated on the basis of density, hardness, and sensory characteristics for both fresh and stored samples. Samples were fried, dusted with spice mix and were packed for storage studies in low-density polyethylene (LDPE) and aluminium foil packaging material, with or without nitrogen flushing. In conclusion, products fortified with NaFeEDTA and packed in aluminium foil with nitrogen flushing were found optimal in terms of iron bioavailability, storability and consumer acceptability.
Iron Bioavailability, Storability and Sensory Evaluation of Iron Fortified Extruded Snacks Intended to Alleviate Iron Deficiency in Indian Children
doi:10.11648/j.ijnfs.20150401.16
International Journal of Nutrition and Food Sciences
2015-01-28
© Science Publishing Group
Shashank Gaur
R. Visvanathan
Iron Bioavailability, Storability and Sensory Evaluation of Iron Fortified Extruded Snacks Intended to Alleviate Iron Deficiency in Indian Children
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44
44
2015-01-28
2015-01-28
10.11648/j.ijnfs.20150401.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.16
© Science Publishing Group
Optimization of GSH Extraction Technology from Germinating Soybean Using Response Surface Methodology
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.17
In order to establish optimal water extraction technology of GSH from soybean, response surface method, based on Box–Behnken design, was used to optimize extraction conditions. Crude GSH including in protein was separated by Sephadex G-50 chromatography method. A second order quadratic mathematical model for GSH in soybean extraction was established. Its validity was verified, and the alternate action of the above three factors and their optimum level ranges were investigated. Results showed that the optimum conditions to achieve the maximum extraction rate were as follows: pH of extraction liquid 7.62, extraction temperature 71.91℃, and extraction time 135.67min. Under such conditions, extraction rate of GSH reaches 1.063% (the relative error 1.1%), which was well matched with the predicted yield.
In order to establish optimal water extraction technology of GSH from soybean, response surface method, based on Box–Behnken design, was used to optimize extraction conditions. Crude GSH including in protein was separated by Sephadex G-50 chromatography method. A second order quadratic mathematical model for GSH in soybean extraction was established. Its validity was verified, and the alternate action of the above three factors and their optimum level ranges were investigated. Results showed that the optimum conditions to achieve the maximum extraction rate were as follows: pH of extraction liquid 7.62, extraction temperature 71.91℃, and extraction time 135.67min. Under such conditions, extraction rate of GSH reaches 1.063% (the relative error 1.1%), which was well matched with the predicted yield.
Optimization of GSH Extraction Technology from Germinating Soybean Using Response Surface Methodology
doi:10.11648/j.ijnfs.20150401.17
International Journal of Nutrition and Food Sciences
2015-02-02
© Science Publishing Group
Guifeng Li
Limin Dong
Junli Xu
Optimization of GSH Extraction Technology from Germinating Soybean Using Response Surface Methodology
4
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50
50
2015-02-02
2015-02-02
10.11648/j.ijnfs.20150401.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.17
© Science Publishing Group
Prevalence of Metabolic Syndrome Among Adults (20 to 40 Years of Age) in Coimbatore
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.19
The metabolic syndrome has acknowledged a primary attention in the last few years. It is defined as a cluster of specific cardiovascular disease (CVD) risk factors, comprised of central obesity, elevated blood pressure, high triglycerides, reduced levels of high-density lipoprotein (HDL) cholesterol and elevated fasting glucose levels. Several studies have identified that there is a significant association of Metabolic Syndrome with pancreatic, colorectal, breast and prostatic cancer. Most of the cities in India are also undergoing rapid urbanization with increased industrialization and there by facing an unhealthy diet, physical inactivity and adoption of other unhealthy lifestyles which leads to rise in prevalence of non communicable diseases. Lot of work is being done on metabolic syndrome in the recent times but most of them have been confined to hospitals and very few studies have been conducted at community level. Therefore this study was conducted to assess the prevalence of metabolic syndrome in the adult population of Coimbatore City which is an important industrial hub of Tamilnadu. 992 persons participated in the survey and 300 samples with increased waist circumference were selected for Anthropometric measurement & physiological indices. This study has revealed that the people with increased Waist Circumference (Central Obesity) are in the metabolic syndrome zone with the result of 83% of the obese samples are with Metabolic syndrome. This study also revealed that around 47% are in metabolic syndrome zone with the presence of 3 components and they could be in out of metabolic syndrome zone very easily just by reducing only one component. Though 17.66 % of the persons are out of metabolic syndrome zone, 16.66% have 2 components and the probability to enter in to the metabolic syndrome zone is very high for them as they have central obesity which may leads to pre diabetics easily if they don’t take at most care.
The metabolic syndrome has acknowledged a primary attention in the last few years. It is defined as a cluster of specific cardiovascular disease (CVD) risk factors, comprised of central obesity, elevated blood pressure, high triglycerides, reduced levels of high-density lipoprotein (HDL) cholesterol and elevated fasting glucose levels. Several studies have identified that there is a significant association of Metabolic Syndrome with pancreatic, colorectal, breast and prostatic cancer. Most of the cities in India are also undergoing rapid urbanization with increased industrialization and there by facing an unhealthy diet, physical inactivity and adoption of other unhealthy lifestyles which leads to rise in prevalence of non communicable diseases. Lot of work is being done on metabolic syndrome in the recent times but most of them have been confined to hospitals and very few studies have been conducted at community level. Therefore this study was conducted to assess the prevalence of metabolic syndrome in the adult population of Coimbatore City which is an important industrial hub of Tamilnadu. 992 persons participated in the survey and 300 samples with increased waist circumference were selected for Anthropometric measurement & physiological indices. This study has revealed that the people with increased Waist Circumference (Central Obesity) are in the metabolic syndrome zone with the result of 83% of the obese samples are with Metabolic syndrome. This study also revealed that around 47% are in metabolic syndrome zone with the presence of 3 components and they could be in out of metabolic syndrome zone very easily just by reducing only one component. Though 17.66 % of the persons are out of metabolic syndrome zone, 16.66% have 2 components and the probability to enter in to the metabolic syndrome zone is very high for them as they have central obesity which may leads to pre diabetics easily if they don’t take at most care.
Prevalence of Metabolic Syndrome Among Adults (20 to 40 Years of Age) in Coimbatore
doi:10.11648/j.ijnfs.20150401.19
International Journal of Nutrition and Food Sciences
2015-02-06
© Science Publishing Group
K. Kavitha
K. Anusuya Devi
Prevalence of Metabolic Syndrome Among Adults (20 to 40 Years of Age) in Coimbatore
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68
68
2015-02-06
2015-02-06
10.11648/j.ijnfs.20150401.19
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.19
© Science Publishing Group
Lipolytic Effect of Eumicrotremus orbis Water Extracts in Differentiated 3T3-L1 Adipocytes
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.20
In this study, we investigated the effects of Eumicrotremus orbis water extracts (EOWE) on lipolysis in differentiatied 3T3-L1 adipocytes and its mechanism. It was observed that there was no cytotoxicity for adipocytes of EOWE. The content of glycerol released in cell culture medium increased dependent on sample concentration. In differentiated 3T3-L1 adipocytes treated EOWE, hormone sensitive lipase (HSL) and phosphorylated HSL (p-HSL) protein level increased by approximately 3.43 and 1.77 times as compared to the controls. But, adipose triglyceride lipase (ATGL) protein level did not effect as compared to the controls. Treated EOWE inhibited the protein expression of perilipin A. In other word, it is judged to be due to, a content of glycerol released in cell culture medium increased through not only increase of HSL, p-HSL and p-PKA protein level, but inhibit of perilipin A. Therefore, our results suggest that EOWE may induce lipoylsis by increasing the protein levels of HSL, p-HSL and p-PKA.
In this study, we investigated the effects of Eumicrotremus orbis water extracts (EOWE) on lipolysis in differentiatied 3T3-L1 adipocytes and its mechanism. It was observed that there was no cytotoxicity for adipocytes of EOWE. The content of glycerol released in cell culture medium increased dependent on sample concentration. In differentiated 3T3-L1 adipocytes treated EOWE, hormone sensitive lipase (HSL) and phosphorylated HSL (p-HSL) protein level increased by approximately 3.43 and 1.77 times as compared to the controls. But, adipose triglyceride lipase (ATGL) protein level did not effect as compared to the controls. Treated EOWE inhibited the protein expression of perilipin A. In other word, it is judged to be due to, a content of glycerol released in cell culture medium increased through not only increase of HSL, p-HSL and p-PKA protein level, but inhibit of perilipin A. Therefore, our results suggest that EOWE may induce lipoylsis by increasing the protein levels of HSL, p-HSL and p-PKA.
Lipolytic Effect of Eumicrotremus orbis Water Extracts in Differentiated 3T3-L1 Adipocytes
doi:10.11648/j.ijnfs.20150401.20
International Journal of Nutrition and Food Sciences
2015-02-09
© Science Publishing Group
Byoung-Mok Kim
Heang-Jeun Heo
Dong-Soo Kim
Young-Myung Kim
In-Hack Jeong
Young-Min Chi
Lipolytic Effect of Eumicrotremus orbis Water Extracts in Differentiated 3T3-L1 Adipocytes
4
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74
74
2015-02-09
2015-02-09
10.11648/j.ijnfs.20150401.20
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.20
© Science Publishing Group
Effect of Traditional Methods of De-bittering on the Proximate and Vitamin Contents of Fresh and Squeezed-Washed Bitter Leaf
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.24
Bitter leaf is a leafy vegetable that is widely consumed and cherished in South-Eastern Nigeria. The effect of traditional methods of de-bittering of bitter leaf (Vernonia amygdalina) on the proximate and vitamin contents was studied using potash, palm oil, and salt and boiling process in squeeze-washing at 3 pre-processing methods of squeeze-wash and periods of 3 to 8 minutes. The percentage retention and losses of nutrients increased simultaneously during squeeze-washing. The sample squeezed-washed with palm oil had nutrient retention ranging between 55 to 100% of moisture, ash, crude fibre, fat, vitamin A and vitamin C than other squeeze-washed samples. This could be due to the rigidity of the cells of the sample squeezed-washed with palm oil which did not allow much nutrient to leach into the squeezed leaf water; whereas, the loss of nutrient was practically of the same magnitude (27.3 to 80.5%) in all other samples. The loss of nutrients was observed to be influenced directly by the cause-and-effect of disintegration changes which usually leads to softening due to the severity of the squeeze-washing on the bitter leaf instead of cellular composition or level of nutrient initially present. Palm oil should be used in the squeeze-washing of bitter leaf for better nutrient retention.
Bitter leaf is a leafy vegetable that is widely consumed and cherished in South-Eastern Nigeria. The effect of traditional methods of de-bittering of bitter leaf (Vernonia amygdalina) on the proximate and vitamin contents was studied using potash, palm oil, and salt and boiling process in squeeze-washing at 3 pre-processing methods of squeeze-wash and periods of 3 to 8 minutes. The percentage retention and losses of nutrients increased simultaneously during squeeze-washing. The sample squeezed-washed with palm oil had nutrient retention ranging between 55 to 100% of moisture, ash, crude fibre, fat, vitamin A and vitamin C than other squeeze-washed samples. This could be due to the rigidity of the cells of the sample squeezed-washed with palm oil which did not allow much nutrient to leach into the squeezed leaf water; whereas, the loss of nutrient was practically of the same magnitude (27.3 to 80.5%) in all other samples. The loss of nutrients was observed to be influenced directly by the cause-and-effect of disintegration changes which usually leads to softening due to the severity of the squeeze-washing on the bitter leaf instead of cellular composition or level of nutrient initially present. Palm oil should be used in the squeeze-washing of bitter leaf for better nutrient retention.
Effect of Traditional Methods of De-bittering on the Proximate and Vitamin Contents of Fresh and Squeezed-Washed Bitter Leaf
doi:10.11648/j.ijnfs.20150401.24
International Journal of Nutrition and Food Sciences
2015-02-10
© Science Publishing Group
Agomuo Jude Kelechi
Alaka Ignatius Chukwuemeka
Akajiaku Linda Oluchi
Taiwo Mayomi
Effect of Traditional Methods of De-bittering on the Proximate and Vitamin Contents of Fresh and Squeezed-Washed Bitter Leaf
4
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110
110
2015-02-10
2015-02-10
10.11648/j.ijnfs.20150401.24
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.24
© Science Publishing Group
The Preventive Approach of Biocompounactives (1): A Review in Recent Advances in Common Vegetables and Legumes
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.23
All scientific studies confirm that a varied and balanced diet is factor of protection against cancer, cardiovascular disease (CVD), osteoporosis, diabetes, obesity and high cholesterol. The philosophy that food can be health promoting beyond its nutritional value is gaining acceptance within the public arena and among the scientific community as mounting research links diet/food components to disease prevention and treatment. Biocompounactives contain chemicals that are found in small quantities in plants and certain foods (such as fruits, vegetables, nuts, oils and whole grains), they have actions in the body that can promote good health. In this work, we focus on studies that have been conducted on biocompounactives of common vegetables and legumes, and opportunities that present bioactivity of these phytochemicals to prevent many chronic diseases. As well, emphasis is placed on some challenges that face the good investissment of biocompounactives.
All scientific studies confirm that a varied and balanced diet is factor of protection against cancer, cardiovascular disease (CVD), osteoporosis, diabetes, obesity and high cholesterol. The philosophy that food can be health promoting beyond its nutritional value is gaining acceptance within the public arena and among the scientific community as mounting research links diet/food components to disease prevention and treatment. Biocompounactives contain chemicals that are found in small quantities in plants and certain foods (such as fruits, vegetables, nuts, oils and whole grains), they have actions in the body that can promote good health. In this work, we focus on studies that have been conducted on biocompounactives of common vegetables and legumes, and opportunities that present bioactivity of these phytochemicals to prevent many chronic diseases. As well, emphasis is placed on some challenges that face the good investissment of biocompounactives.
The Preventive Approach of Biocompounactives (1): A Review in Recent Advances in Common Vegetables and Legumes
doi:10.11648/j.ijnfs.20150401.23
International Journal of Nutrition and Food Sciences
2015-02-10
© Science Publishing Group
Abdelkarim Guaâdaoui
Fatma Bouhtit
Abdellah Hamal
The Preventive Approach of Biocompounactives (1): A Review in Recent Advances in Common Vegetables and Legumes
4
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102
102
2015-02-10
2015-02-10
10.11648/j.ijnfs.20150401.23
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.23
© Science Publishing Group
Nutritional Value and Medicinal Benefits of Pineapple
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.22
This paper discusses nutritional values and importance of pineapple in the health aspects. Thailand, Philippines, Mexico, Costa Rica, Brazil, China, Nigeria, Kenya, Indonesia, Hawaii, India, Bangladesh are the major pineapple producing countries. The demand of pineapple in the international market is expanding day by day. Generally, the ripen pineapple fruit is consumed fresh and juice as source of essential minerals and vitamins with some medicinal values. Pineapple contains considerable calcium, potassium, fibre and vitamin C. Various food items like jam, jelly, pickles are produced from pineapple. Qualities of pineapple vary due to growing environment and variety. Ripening agents accelerates ripening, but affects the nutritional quality of the pineapple fruits.
This paper discusses nutritional values and importance of pineapple in the health aspects. Thailand, Philippines, Mexico, Costa Rica, Brazil, China, Nigeria, Kenya, Indonesia, Hawaii, India, Bangladesh are the major pineapple producing countries. The demand of pineapple in the international market is expanding day by day. Generally, the ripen pineapple fruit is consumed fresh and juice as source of essential minerals and vitamins with some medicinal values. Pineapple contains considerable calcium, potassium, fibre and vitamin C. Various food items like jam, jelly, pickles are produced from pineapple. Qualities of pineapple vary due to growing environment and variety. Ripening agents accelerates ripening, but affects the nutritional quality of the pineapple fruits.
Nutritional Value and Medicinal Benefits of Pineapple
doi:10.11648/j.ijnfs.20150401.22
International Journal of Nutrition and Food Sciences
2015-02-10
© Science Publishing Group
Md. Farid Hossain
Shaheen Akhtar
Mustafa Anwar
Nutritional Value and Medicinal Benefits of Pineapple
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1
88
88
2015-02-10
2015-02-10
10.11648/j.ijnfs.20150401.22
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.22
© Science Publishing Group
Nutritional, Pharmacological and Medicinal Properties of Momordica Charantia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.21
Momordica charantia L. (Bitter gourd) is a flowering vine in the family of Cucurbitaceae. It contains an array of novel and biologically active phytochemicals including triterpenes, proteins and steroids. Medicinally, the plant has a long history of use by the indigenous people as a folk medicine. Bitter gourd is often used in Chinese cooking for its bitter flavor, typically in stir-fries, soups, and also as tea. Pakistan, Philippines, Panama and Nepal also use this bitter vegetable for culinary purposes in addition to India. Several medicinal properties of the bitter gourd have been studied by various researchers, such as anti-diabetic, anti-ulcerogenic, anti-mutagenic, antioxidant, anti-tumour, anti-lipolytic, analgesic, abortifacient, anti-viral, hypoglycemic and immunomodulatory. In vitro studies reveals that the bitter gourd proteins (α-and β-monorcharin) have inhibitory effect against HIV virus, and leaf extracts have broad-spectrum anti-microbial activity as well. Many in vivo studies have demonstrated the relatively low toxicity of all parts of the bitter gourd plant when ingested orally. This review also addresses taxonomy, phytochemical, culinary practices and pharmacological properties in detail. Over the years scientists have verified many of the traditional uses of this bitter plant that continues to be an important natural remedy in herbal medicine systems. Bitter gourd products such as concentrated fruit and seed extracts can be found in capsules and tablets, as well as in whole herb/vine powder forms and these supplements are becoming more widely available in many countries nowadays as prophylactic or therapeutic agents.
Momordica charantia L. (Bitter gourd) is a flowering vine in the family of Cucurbitaceae. It contains an array of novel and biologically active phytochemicals including triterpenes, proteins and steroids. Medicinally, the plant has a long history of use by the indigenous people as a folk medicine. Bitter gourd is often used in Chinese cooking for its bitter flavor, typically in stir-fries, soups, and also as tea. Pakistan, Philippines, Panama and Nepal also use this bitter vegetable for culinary purposes in addition to India. Several medicinal properties of the bitter gourd have been studied by various researchers, such as anti-diabetic, anti-ulcerogenic, anti-mutagenic, antioxidant, anti-tumour, anti-lipolytic, analgesic, abortifacient, anti-viral, hypoglycemic and immunomodulatory. In vitro studies reveals that the bitter gourd proteins (α-and β-monorcharin) have inhibitory effect against HIV virus, and leaf extracts have broad-spectrum anti-microbial activity as well. Many in vivo studies have demonstrated the relatively low toxicity of all parts of the bitter gourd plant when ingested orally. This review also addresses taxonomy, phytochemical, culinary practices and pharmacological properties in detail. Over the years scientists have verified many of the traditional uses of this bitter plant that continues to be an important natural remedy in herbal medicine systems. Bitter gourd products such as concentrated fruit and seed extracts can be found in capsules and tablets, as well as in whole herb/vine powder forms and these supplements are becoming more widely available in many countries nowadays as prophylactic or therapeutic agents.
Nutritional, Pharmacological and Medicinal Properties of Momordica Charantia
doi:10.11648/j.ijnfs.20150401.21
International Journal of Nutrition and Food Sciences
2015-02-10
© Science Publishing Group
Kandangath Raghavan Anilakumar
Garlapati Phani Kumar
Nallamuthu Ilaiyaraja
Nutritional, Pharmacological and Medicinal Properties of Momordica Charantia
4
1
83
83
2015-02-10
2015-02-10
10.11648/j.ijnfs.20150401.21
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.21
© Science Publishing Group
Assessment of Nutritional Status and Associated Factors among School Going Adolescents of Mekelle City, Northern Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.26
Adolescence is a period of rapid growth and maturation in human development, and that extra nutrients are needed to support their growth spurt. Adolescence is commonly regarded as a relatively healthy period of the life cycle. Indeed, adolescents are possibly less vulnerable to infection than they were at a younger age. This may contribute to their being neglected, And the reason for focusing on adolescents’ nutritional status is this period of life is a unique opportunity to break a range of vicious cycles of problems caused by malnutrition can be passed from one generation to the next. So this study aims to assess adolescent nutritional status and associated factors in secondary and preparatory school students of Mekelle city, northern Ethiopia. Institution based cross sectional study design was conducted in February 2013. Six schools were selected randomly from the total 23 and then 572 adolescents were selected using systematic random sampling. Data related socio-demographic and other determinants of adolescent nutritional status were collected using self administered questionnaire but, anthropometric measurements were conducted by trained data collectors. WHO Anthro-plus software was used to analyze Anthropometric measurements and Nutritional statuses of adolescents were determined using the CDC cut of point body mass index for age. Finally Biavriate and multivariate analyses were done to determine factors affecting the nutritional statues of adolescents. A total of 555 adolescents were participated with a response rate of 97%. The overall prevalence of wasting (thinness), overweight and obesity were 37.8%, 2%, and 0.4% respectively. Multivariate logistic regression analysis was done, being male at AOR 2.322 and 95% CI 1.58-3.39, adolescent’s father education AOR 2.43 and 95% CI 1.23-4.78, adolescents who works besides education at AOR 1.94 and 95% CI 1.071-2.371, respondents who consumed food contain pulse, legumes and lentils at AOR.635 and 95% CI .435-.925 were significantly associated with thinness. In general more than one third of schools going adolescents are thinner but, the prevalence of over nutrition is very low. Being male, father education, work beside education and consuming food containing pulse, legumes and Lentils are factors determine adolescent thinness. Based on the finding; there must be intersectoral collaboration among health sectors and education sectors to address adolescent nutrition problems, intervening nutrition related education and assessments targeting male adolescents in schools and community.
Adolescence is a period of rapid growth and maturation in human development, and that extra nutrients are needed to support their growth spurt. Adolescence is commonly regarded as a relatively healthy period of the life cycle. Indeed, adolescents are possibly less vulnerable to infection than they were at a younger age. This may contribute to their being neglected, And the reason for focusing on adolescents’ nutritional status is this period of life is a unique opportunity to break a range of vicious cycles of problems caused by malnutrition can be passed from one generation to the next. So this study aims to assess adolescent nutritional status and associated factors in secondary and preparatory school students of Mekelle city, northern Ethiopia. Institution based cross sectional study design was conducted in February 2013. Six schools were selected randomly from the total 23 and then 572 adolescents were selected using systematic random sampling. Data related socio-demographic and other determinants of adolescent nutritional status were collected using self administered questionnaire but, anthropometric measurements were conducted by trained data collectors. WHO Anthro-plus software was used to analyze Anthropometric measurements and Nutritional statuses of adolescents were determined using the CDC cut of point body mass index for age. Finally Biavriate and multivariate analyses were done to determine factors affecting the nutritional statues of adolescents. A total of 555 adolescents were participated with a response rate of 97%. The overall prevalence of wasting (thinness), overweight and obesity were 37.8%, 2%, and 0.4% respectively. Multivariate logistic regression analysis was done, being male at AOR 2.322 and 95% CI 1.58-3.39, adolescent’s father education AOR 2.43 and 95% CI 1.23-4.78, adolescents who works besides education at AOR 1.94 and 95% CI 1.071-2.371, respondents who consumed food contain pulse, legumes and lentils at AOR.635 and 95% CI .435-.925 were significantly associated with thinness. In general more than one third of schools going adolescents are thinner but, the prevalence of over nutrition is very low. Being male, father education, work beside education and consuming food containing pulse, legumes and Lentils are factors determine adolescent thinness. Based on the finding; there must be intersectoral collaboration among health sectors and education sectors to address adolescent nutrition problems, intervening nutrition related education and assessments targeting male adolescents in schools and community.
Assessment of Nutritional Status and Associated Factors among School Going Adolescents of Mekelle City, Northern Ethiopia
doi:10.11648/j.ijnfs.20150401.26
International Journal of Nutrition and Food Sciences
2015-02-15
© Science Publishing Group
Hadush Gebremariam
Omer Seid
Huruy Assefa
Assessment of Nutritional Status and Associated Factors among School Going Adolescents of Mekelle City, Northern Ethiopia
4
1
124
124
2015-02-15
2015-02-15
10.11648/j.ijnfs.20150401.26
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.26
© Science Publishing Group
Nutritional Status of Children (6-59 Months) from Food Secure and Food Insecure Households in Rural Communities of Saesie Tsaeda-Emba District, Tigray, North Ethiopia: Comparative Study
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.18
The aim of this study was to Assess and compare nutritional status and associated factors of 6 to 59 months old children from food secure and food insecure households in rural Kebeles of Saesie Tsaeda Emba district, Tigray, North Ethiopia. As a result, a comparative, cross sectional study was conducted on 841 children (421 from food secure and 420 from food insecure households) from February to March, 2014. Multistage sampling method was used to select Children from each kebele. Anthropometric measurements were entered and calculated using ENA for SMART 2007software then transferred to SPSS version 20 to be processed and analyzed. Bivariate and multivariable logistic regressions were used to identify associated factors of under nutrition at significance level p-value < 0.05. About (46.1%, 52.1%), (18.1%, 20.5%), and 7.1%, 12.6%) of the children from the food secure and food insecure kebelles were stunted, underweight and wasted respectively. Occupation of father, head of family, and duration of continued breast feeding were the factors associated with stunting in food secure households. Whereas age of the child, head of family, and duration of continued breast feeding were determinant factors for stunting in children from the food insecure households. Similarly, educational status of father, sex of the child, and current breast feeding status of the child were the factors associated with underweight for children from food secure households and age of mother, occupational status of father, sex of child, 1st complementary food given to the child, and main source of water to the household were the main predictors of underweight in the food insecure households. The factors associated with child wasting in the food secure households were age of the father and number of cattle owned by the household and age of child and main source of water to the household were the factors associated with child wasting from the food insecure households. Finally, under nutrition among under-five years of age children was very high in the population. Therefore, addressing food security and then nutrition security using the productive safety net program in harmony with participation of all responsible bodies is crucial; as children of the food secure households were at better nutritional outcomes when compared to those of food insecure households.
The aim of this study was to Assess and compare nutritional status and associated factors of 6 to 59 months old children from food secure and food insecure households in rural Kebeles of Saesie Tsaeda Emba district, Tigray, North Ethiopia. As a result, a comparative, cross sectional study was conducted on 841 children (421 from food secure and 420 from food insecure households) from February to March, 2014. Multistage sampling method was used to select Children from each kebele. Anthropometric measurements were entered and calculated using ENA for SMART 2007software then transferred to SPSS version 20 to be processed and analyzed. Bivariate and multivariable logistic regressions were used to identify associated factors of under nutrition at significance level p-value < 0.05. About (46.1%, 52.1%), (18.1%, 20.5%), and 7.1%, 12.6%) of the children from the food secure and food insecure kebelles were stunted, underweight and wasted respectively. Occupation of father, head of family, and duration of continued breast feeding were the factors associated with stunting in food secure households. Whereas age of the child, head of family, and duration of continued breast feeding were determinant factors for stunting in children from the food insecure households. Similarly, educational status of father, sex of the child, and current breast feeding status of the child were the factors associated with underweight for children from food secure households and age of mother, occupational status of father, sex of child, 1st complementary food given to the child, and main source of water to the household were the main predictors of underweight in the food insecure households. The factors associated with child wasting in the food secure households were age of the father and number of cattle owned by the household and age of child and main source of water to the household were the factors associated with child wasting from the food insecure households. Finally, under nutrition among under-five years of age children was very high in the population. Therefore, addressing food security and then nutrition security using the productive safety net program in harmony with participation of all responsible bodies is crucial; as children of the food secure households were at better nutritional outcomes when compared to those of food insecure households.
Nutritional Status of Children (6-59 Months) from Food Secure and Food Insecure Households in Rural Communities of Saesie Tsaeda-Emba District, Tigray, North Ethiopia: Comparative Study
doi:10.11648/j.ijnfs.20150401.18
International Journal of Nutrition and Food Sciences
2015-02-02
© Science Publishing Group
Amaha Kahsay
Afework Mulugeta
Omer Seid
Nutritional Status of Children (6-59 Months) from Food Secure and Food Insecure Households in Rural Communities of Saesie Tsaeda-Emba District, Tigray, North Ethiopia: Comparative Study
4
1
65
65
2015-02-02
2015-02-02
10.11648/j.ijnfs.20150401.18
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.18
© Science Publishing Group
Evaluation of Composite Blends of Fermented Fenugreek and Wheat Flour to Assess Its Suitability for Bread and Biscuit
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.15
Flour of fenugreek supplemented at 5, 10, and 15% levels with wheat flour was assessed for the production of bread and biscuit to improve nutritional profile. Germinated fenugreek flour samples had 29.89% crude protein, 7.91% crude fat, 11.35% crude fiber and 2.94% ash on dry weight basis. The wet gluten, falling number, and water activity of wheat flour reduced on incorporation of germinated fenugreek flour while the foaming capacity, water and oil absorption increased for bread and biscuit blended wheat flours. The farinograph water absorption values were 66.3, 63.9 and 61.8%, while the dough stability values were 7.0, 9.0 and 10.5 min at 5, 10 and 15% supplementation levels, respectively. The dough development times were 4.5, 6.1, and 7.5 min and farinograph quality numbers were 76, 100 and 123 Brabender units, respectively. The microbiological analysis of value added products for coliforms, E.coli, and yeast was absent, and TPC and mould counts were lower than control. The nutritive values in terms of protein, fiber, ash as well as calcium, magnesium, iron and zinc content of bread and biscuit increased as a result of the supplementation of germinated fenugreek flour to wheat flour. The sensory evaluation of the bread samples made by supplementation at 5 and 10% and 5% levels for biscuit were rated acceptable.
Flour of fenugreek supplemented at 5, 10, and 15% levels with wheat flour was assessed for the production of bread and biscuit to improve nutritional profile. Germinated fenugreek flour samples had 29.89% crude protein, 7.91% crude fat, 11.35% crude fiber and 2.94% ash on dry weight basis. The wet gluten, falling number, and water activity of wheat flour reduced on incorporation of germinated fenugreek flour while the foaming capacity, water and oil absorption increased for bread and biscuit blended wheat flours. The farinograph water absorption values were 66.3, 63.9 and 61.8%, while the dough stability values were 7.0, 9.0 and 10.5 min at 5, 10 and 15% supplementation levels, respectively. The dough development times were 4.5, 6.1, and 7.5 min and farinograph quality numbers were 76, 100 and 123 Brabender units, respectively. The microbiological analysis of value added products for coliforms, E.coli, and yeast was absent, and TPC and mould counts were lower than control. The nutritive values in terms of protein, fiber, ash as well as calcium, magnesium, iron and zinc content of bread and biscuit increased as a result of the supplementation of germinated fenugreek flour to wheat flour. The sensory evaluation of the bread samples made by supplementation at 5 and 10% and 5% levels for biscuit were rated acceptable.
Evaluation of Composite Blends of Fermented Fenugreek and Wheat Flour to Assess Its Suitability for Bread and Biscuit
doi:10.11648/j.ijnfs.20150401.15
International Journal of Nutrition and Food Sciences
2015-01-22
© Science Publishing Group
Atlaw Tamiru Kasaye
Yogesh Kumar Jha
Evaluation of Composite Blends of Fermented Fenugreek and Wheat Flour to Assess Its Suitability for Bread and Biscuit
4
1
35
35
2015-01-22
2015-01-22
10.11648/j.ijnfs.20150401.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.15
© Science Publishing Group
Key Dietary Behavioral and Environmental Factors Mediating Dietary Variety Among Japanese Adults with Spinal Cord Injury
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.25
Adequate food intake is essential for health and is influenced by dietary behaviors and environments. Therefore, we examined the key behavioral and environmental factors mediating dietary variety as indicator of diet quality in a group of community-dwelling Japanese adults with spinal cord injury (SCI). This study used a cross-sectional design. We mailed a questionnaire survey to 2,731 community-dwelling Japanese adults with SCI, and responses from 841 individuals were analyzed. Dietary variety was assessed as the frequency scores of 10 foods which are major components of the Japanese diet. Correlations between the food frequency scores and dietary behavioral and environmental factors were determined by binominal logistic regression analysis. Additionally, the correlations between these scores and answers to the questions of ‘What is required to choose healthy foods?’ and ‘Where do you get information regarding health and nutrition?’ were determined using a chi-square test. High food frequency scores were positively and significantly associated with the dietary behaviors of ‘Concerning yourself with nutrition and meals for your own health’, ‘Eating breakfast’ and ‘Mealtime conversation about diet/nutrition/cooking with family/friends’, and ‘Having family/neighbors support’ in dietary environments. Regardless of the food frequency scores, ‘Knowledge’ was most frequently required to choose healthy foods, while the high food frequency scores were most significantly related to ‘Family/friends’ as sources of information about health and nutrition. Health self-management, mealtime conversation, and health promotion support from others who also provide knowledge about health and nutrition are the key factors mediating dietary variety among people with SCI.
Adequate food intake is essential for health and is influenced by dietary behaviors and environments. Therefore, we examined the key behavioral and environmental factors mediating dietary variety as indicator of diet quality in a group of community-dwelling Japanese adults with spinal cord injury (SCI). This study used a cross-sectional design. We mailed a questionnaire survey to 2,731 community-dwelling Japanese adults with SCI, and responses from 841 individuals were analyzed. Dietary variety was assessed as the frequency scores of 10 foods which are major components of the Japanese diet. Correlations between the food frequency scores and dietary behavioral and environmental factors were determined by binominal logistic regression analysis. Additionally, the correlations between these scores and answers to the questions of ‘What is required to choose healthy foods?’ and ‘Where do you get information regarding health and nutrition?’ were determined using a chi-square test. High food frequency scores were positively and significantly associated with the dietary behaviors of ‘Concerning yourself with nutrition and meals for your own health’, ‘Eating breakfast’ and ‘Mealtime conversation about diet/nutrition/cooking with family/friends’, and ‘Having family/neighbors support’ in dietary environments. Regardless of the food frequency scores, ‘Knowledge’ was most frequently required to choose healthy foods, while the high food frequency scores were most significantly related to ‘Family/friends’ as sources of information about health and nutrition. Health self-management, mealtime conversation, and health promotion support from others who also provide knowledge about health and nutrition are the key factors mediating dietary variety among people with SCI.
Key Dietary Behavioral and Environmental Factors Mediating Dietary Variety Among Japanese Adults with Spinal Cord Injury
doi:10.11648/j.ijnfs.20150401.25
International Journal of Nutrition and Food Sciences
2015-02-13
© Science Publishing Group
Nobuyo Tsunoda
Takayo Inayama
Kikuko Hata
Jun Oka
Key Dietary Behavioral and Environmental Factors Mediating Dietary Variety Among Japanese Adults with Spinal Cord Injury
4
1
117
117
2015-02-13
2015-02-13
10.11648/j.ijnfs.20150401.25
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150401.25
© Science Publishing Group
Investigation of Some Pharmacological Effects of Caffeine and Taurine in Food Supplements
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040101.14
In modern times in all age groups energy supplements containing different amounts of Caffeine and Taurine are applied. Caffeine is purine alkaloid, which stimulates central nervous system action, enhances the strength and frequency of the cardiac contractions and increases the excretion of urine. Taurine is a sulfur containing amino acid, which possesses many fundamental biological roles including: effect on synaptic transmission in the central nervous system, cardiotropic action, antioxidant and anticonvulsant activity, improvement of energy processes, stimulation of reparative processes in tissues, protection of eyes cataract, decrease of cholesterol and stimulation of immune system. The combination of Caffeine and Taurine provide benefit due to obtaining synergism of pharmacological effects in increasing of physical activity, stimulation of brain action, cognition, memory and attention. In connection with the significant enlarging of the consumption of energy drinks, especially by children and young people in recent years the requirements for regulation and control of the labeling of these products in many countries are enlarged. In many food additives Caffeine and Taurine are added in not labeled high concentrations, which can provoke and increase their side effects. High consumption of Caffeine enhances its adverse effects on body: anxiety, headache, insomnia, nervousness, respiratory disorders, tachycardia, tremor, dehydration. In children the adverse reactions of Caffeine in much lower doses than adults are occurred. In high concentrations Taurine has adverse effects on brain activity and can induce psoriasis. The result of combination of Caffeine and Taurine is associated with increased diuretic effect and loss of water and salts from the body, especially in children and young people. Because of these facts the quality and quantity control of included compounds in food supplements is important for their health safety.
In modern times in all age groups energy supplements containing different amounts of Caffeine and Taurine are applied. Caffeine is purine alkaloid, which stimulates central nervous system action, enhances the strength and frequency of the cardiac contractions and increases the excretion of urine. Taurine is a sulfur containing amino acid, which possesses many fundamental biological roles including: effect on synaptic transmission in the central nervous system, cardiotropic action, antioxidant and anticonvulsant activity, improvement of energy processes, stimulation of reparative processes in tissues, protection of eyes cataract, decrease of cholesterol and stimulation of immune system. The combination of Caffeine and Taurine provide benefit due to obtaining synergism of pharmacological effects in increasing of physical activity, stimulation of brain action, cognition, memory and attention. In connection with the significant enlarging of the consumption of energy drinks, especially by children and young people in recent years the requirements for regulation and control of the labeling of these products in many countries are enlarged. In many food additives Caffeine and Taurine are added in not labeled high concentrations, which can provoke and increase their side effects. High consumption of Caffeine enhances its adverse effects on body: anxiety, headache, insomnia, nervousness, respiratory disorders, tachycardia, tremor, dehydration. In children the adverse reactions of Caffeine in much lower doses than adults are occurred. In high concentrations Taurine has adverse effects on brain activity and can induce psoriasis. The result of combination of Caffeine and Taurine is associated with increased diuretic effect and loss of water and salts from the body, especially in children and young people. Because of these facts the quality and quantity control of included compounds in food supplements is important for their health safety.
Investigation of Some Pharmacological Effects of Caffeine and Taurine in Food Supplements
doi:10.11648/j.ijnfs.s.2015040101.14
International Journal of Nutrition and Food Sciences
2014-11-29
© Science Publishing Group
Dobrina D. Tsvetkova
Radoslav C. Klisurov
Stefka A. Pankova
Branimir A. Zlatkov
Investigation of Some Pharmacological Effects of Caffeine and Taurine in Food Supplements
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1
23
23
2014-11-29
2014-11-29
10.11648/j.ijnfs.s.2015040101.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040101.14
© Science Publishing Group
Analytical Methods for Quality and Quantity Control of Food Supplements, Containing Caffeine
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040101.13
Many beverages such as soft drinks, coffee and tea contain the mild stimulant caffeine (C8H10N4O2). The caffeine content varies widely from about 100 μg/mL (100 ppm) in sodas to over 1000 μg/mL in certain types of coffee. For this reason the caffeine and the content in they need to be analyzed. A rapid and selective high-performance liquid chromatographic (HPLC) method is developed for the separation and determination of caffeine.
Many beverages such as soft drinks, coffee and tea contain the mild stimulant caffeine (C8H10N4O2). The caffeine content varies widely from about 100 μg/mL (100 ppm) in sodas to over 1000 μg/mL in certain types of coffee. For this reason the caffeine and the content in they need to be analyzed. A rapid and selective high-performance liquid chromatographic (HPLC) method is developed for the separation and determination of caffeine.
Analytical Methods for Quality and Quantity Control of Food Supplements, Containing Caffeine
doi:10.11648/j.ijnfs.s.2015040101.13
International Journal of Nutrition and Food Sciences
2014-11-12
© Science Publishing Group
Papanov S.
Pankova S.
Ivanov K.
Ivanova S.
Doncheva D.
Pencheva I.
Analytical Methods for Quality and Quantity Control of Food Supplements, Containing Caffeine
4
1
17
17
2014-11-12
2014-11-12
10.11648/j.ijnfs.s.2015040101.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040101.13
© Science Publishing Group
Analytical Methods for Quality and Quantity Control of Energy Drinks and Food Supplements, Containing Amino Acids
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040101.12
The need for analytical control of food supplements and “energy“ drinks containing amino acids is huge. In the literature there are describes various analytical techniques for their qualitative and quantitative analysis. Most pre¬ferred methods is HPLC because of its range, accuracy and speed. Despite the wide variety of methods, there isn’t coherent analytical system associated with the standardization of food additives containing amino acids.
The need for analytical control of food supplements and “energy“ drinks containing amino acids is huge. In the literature there are describes various analytical techniques for their qualitative and quantitative analysis. Most pre¬ferred methods is HPLC because of its range, accuracy and speed. Despite the wide variety of methods, there isn’t coherent analytical system associated with the standardization of food additives containing amino acids.
Analytical Methods for Quality and Quantity Control of Energy Drinks and Food Supplements, Containing Amino Acids
doi:10.11648/j.ijnfs.s.2015040101.12
International Journal of Nutrition and Food Sciences
2014-11-12
© Science Publishing Group
Ivanov K.
Ivanova S.
Doncheva D.
Georgieva M.
Pankova S.
Zlatkov B.
Pencheva I.
Papanov S.
Analytical Methods for Quality and Quantity Control of Energy Drinks and Food Supplements, Containing Amino Acids
4
1
13
13
2014-11-12
2014-11-12
10.11648/j.ijnfs.s.2015040101.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040101.12
© Science Publishing Group
Analytical Approaches and Methods in Quality Control Procedures of Energy Food Drinks Containing Caffeine and Taurine
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040101.11
Energy food drinks are carbonated drinks that contain large amounts of caffeine and sugar with additional ingredients, such as taurine, amino acids, vitamins and herbal stimulants as guarana. Their popularity among people especially adolescents continues to grow. The success of energy drink is related to their reputation of enhancing physical performances, driving ability when tired, cognitive functions, mental concentration level and reduced the reaction time. The expanded usage of energy food drinks set some problems between producers and consumers. The problems concern quality control questions, limitation of doses of biologically active caffeine and taurine, compatibility of ingredients, side effects. The present literature review analyses and generalized analytical approaches and methods in quality control procedures, their applications, restrictions and priorities.
Energy food drinks are carbonated drinks that contain large amounts of caffeine and sugar with additional ingredients, such as taurine, amino acids, vitamins and herbal stimulants as guarana. Their popularity among people especially adolescents continues to grow. The success of energy drink is related to their reputation of enhancing physical performances, driving ability when tired, cognitive functions, mental concentration level and reduced the reaction time. The expanded usage of energy food drinks set some problems between producers and consumers. The problems concern quality control questions, limitation of doses of biologically active caffeine and taurine, compatibility of ingredients, side effects. The present literature review analyses and generalized analytical approaches and methods in quality control procedures, their applications, restrictions and priorities.
Analytical Approaches and Methods in Quality Control Procedures of Energy Food Drinks Containing Caffeine and Taurine
doi:10.11648/j.ijnfs.s.2015040101.11
International Journal of Nutrition and Food Sciences
2014-11-12
© Science Publishing Group
Katerina Atanasova Todorova
Ivanka Petkova Pencheva
Analytical Approaches and Methods in Quality Control Procedures of Energy Food Drinks Containing Caffeine and Taurine
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8
8
2014-11-12
2014-11-12
10.11648/j.ijnfs.s.2015040101.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040101.11
© Science Publishing Group
Pharmacological Value of Caffeine, Taurine and Arginine in Nutritional Supplements and their Relation to Well Known Socially Important Diseases
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040101.15
Caffeine, Taurine and Arginine are one of the most widely used supplements from people of all ages. There are lot of controversial information about their proper use and effects and side effects. Our goal is to determine the reasonable boundaries of using these supplements in healthy people and more important in people with socially important diseases like high blood pressure, diabetes and dementia.
Caffeine, Taurine and Arginine are one of the most widely used supplements from people of all ages. There are lot of controversial information about their proper use and effects and side effects. Our goal is to determine the reasonable boundaries of using these supplements in healthy people and more important in people with socially important diseases like high blood pressure, diabetes and dementia.
Pharmacological Value of Caffeine, Taurine and Arginine in Nutritional Supplements and their Relation to Well Known Socially Important Diseases
doi:10.11648/j.ijnfs.s.2015040101.15
International Journal of Nutrition and Food Sciences
2014-12-30
© Science Publishing Group
Yotova Maya
Kaloyanov Kaloyan
Donchev Petar
Pencheva Ivanka
Pharmacological Value of Caffeine, Taurine and Arginine in Nutritional Supplements and their Relation to Well Known Socially Important Diseases
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29
29
2014-12-30
2014-12-30
10.11648/j.ijnfs.s.2015040101.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040101.15
© Science Publishing Group
Review of Regulatory Requirements for the Safety Monitoring of Food Supplements and OTC Medicines, Containing Caffeine and/or Taurine Extracts Derived from Plants
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040101.16
Globally there is an increasing popularity and constantly growing use of dietary and food supplements, energy drinks and medicines containing Caffeine and/or Taurine herbal extracts. The problems of the existing pharmacovigilance system are associated with the specifications of plant products and food additives: their different regulatory status in the country of origin and the different requirements for them; complex and heterogeneous in chemical composition; problems with the classification and identification of the botanical origin of the plants; tendency of growing number of patients who use treatment with herbal products and consume energy drinks; very low rate of reporting of side effects and adverse reactions. Among the challenges for the system of safety monitoring of medicines and food supplements containing plant extracts are solving the problems associated with the nomenclature used in herbal substances, ensuring quality and control; issues related to consumers; issues related to the identification of side effects and adverse reactions. The growing use of energy drinks and Caffeine containing products will inevitably lead to the need for brief and strictly regulated monitoring methodology for safety surveillance of plant products and risk reducing measures, regardless of their status as medicinal products or food supplements.
Globally there is an increasing popularity and constantly growing use of dietary and food supplements, energy drinks and medicines containing Caffeine and/or Taurine herbal extracts. The problems of the existing pharmacovigilance system are associated with the specifications of plant products and food additives: their different regulatory status in the country of origin and the different requirements for them; complex and heterogeneous in chemical composition; problems with the classification and identification of the botanical origin of the plants; tendency of growing number of patients who use treatment with herbal products and consume energy drinks; very low rate of reporting of side effects and adverse reactions. Among the challenges for the system of safety monitoring of medicines and food supplements containing plant extracts are solving the problems associated with the nomenclature used in herbal substances, ensuring quality and control; issues related to consumers; issues related to the identification of side effects and adverse reactions. The growing use of energy drinks and Caffeine containing products will inevitably lead to the need for brief and strictly regulated monitoring methodology for safety surveillance of plant products and risk reducing measures, regardless of their status as medicinal products or food supplements.
Review of Regulatory Requirements for the Safety Monitoring of Food Supplements and OTC Medicines, Containing Caffeine and/or Taurine Extracts Derived from Plants
doi:10.11648/j.ijnfs.s.2015040101.16
International Journal of Nutrition and Food Sciences
2015-03-05
© Science Publishing Group
Svetoslav Stoev
Konstantin Kalaidjiev
Hristina Lebanova
Ilko Getov
Review of Regulatory Requirements for the Safety Monitoring of Food Supplements and OTC Medicines, Containing Caffeine and/or Taurine Extracts Derived from Plants
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2015-03-05
2015-03-05
10.11648/j.ijnfs.s.2015040101.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040101.16
© Science Publishing Group
The Design Requirements of a Comprehensive Nutrition and Dietetic Portal Based on the Experiences of Selected Countries
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.12
Background and Objectives: Undoubtedly, information and communication technology resulted in a massive development in all social and economic areas. It has a great impact on human communities so that the world is rapidly becoming an information society. It is vital to find additional ways to reduce overweight due to increased rate of obesity and obesity-related health problems. Nutrition and dietetic portals provide access to a wide range of information resources for nutritionists, physicians and the public due to the dynamic content and integrated access to resources, software, applications and databases. The aim of the present study is to review the nutrition and dietetic portals in selected countries to provide some suggestions in this field. Methods: This is a descriptive-comparative study. The minimum content features of the nutrition and dietetic portals were identified through comprehensive review of the literature. The nutrition and dietetic portals of the selected countries were examined through observation, communication and completion of a checklist. The second stage involved the design of a dietetic system. Accordingly, a HTML-based (Hyper Text Markup Language) system was designed using the semi-experimental study. Results: The common aspects of the nutrition and dietetic portals include annual statistics, nutrition news, calendar of events, information on job opportunities, information on different diets, strategies and policies, professional standards and rules, nutrition guidelines and manuals as well as educational and research facilities. Conclusion: To provide accessible information for the public and healthcare providers, the design of a specialized comprehensive portal with desirable specifications and a credible scientific background will have a significant impact on the promotion of nutrition literacy and thereby improved heath of society through analyzing the users’ needs.
Background and Objectives: Undoubtedly, information and communication technology resulted in a massive development in all social and economic areas. It has a great impact on human communities so that the world is rapidly becoming an information society. It is vital to find additional ways to reduce overweight due to increased rate of obesity and obesity-related health problems. Nutrition and dietetic portals provide access to a wide range of information resources for nutritionists, physicians and the public due to the dynamic content and integrated access to resources, software, applications and databases. The aim of the present study is to review the nutrition and dietetic portals in selected countries to provide some suggestions in this field. Methods: This is a descriptive-comparative study. The minimum content features of the nutrition and dietetic portals were identified through comprehensive review of the literature. The nutrition and dietetic portals of the selected countries were examined through observation, communication and completion of a checklist. The second stage involved the design of a dietetic system. Accordingly, a HTML-based (Hyper Text Markup Language) system was designed using the semi-experimental study. Results: The common aspects of the nutrition and dietetic portals include annual statistics, nutrition news, calendar of events, information on job opportunities, information on different diets, strategies and policies, professional standards and rules, nutrition guidelines and manuals as well as educational and research facilities. Conclusion: To provide accessible information for the public and healthcare providers, the design of a specialized comprehensive portal with desirable specifications and a credible scientific background will have a significant impact on the promotion of nutrition literacy and thereby improved heath of society through analyzing the users’ needs.
The Design Requirements of a Comprehensive Nutrition and Dietetic Portal Based on the Experiences of Selected Countries
doi:10.11648/j.ijnfs.20150402.12
International Journal of Nutrition and Food Sciences
2015-02-16
© Science Publishing Group
Zahra Sadat Abtahi
Reza Safdari
Majan Ghazi Saeedi
Ahmad Reza Dorosty
The Design Requirements of a Comprehensive Nutrition and Dietetic Portal Based on the Experiences of Selected Countries
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2015-02-16
2015-02-16
10.11648/j.ijnfs.20150402.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.12
© Science Publishing Group
Mineral Content and Mycotoxin Level in Different Classes of Cheese Marketed in Sharkia Governorate, Egypt
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.15
Ninety (90) different local (small scale and large scale) and imported cheese samples which were consumed by different classes of consumers were collected from different markets in Sharkia, Egypt for analyzing them for mineral content and mycotoxin level. The results revealed that 9 out of 30 examined small scale cheese samples (30 %) were contaminated by ochratoxin A (OTA), the minimum was 2.0 ppb and the maximum was 5.0 ppb, while only 7/30 (23.33%) of examined large scale cheese samples were contaminated by OTA with a mean value of 1.98±0.32 ppb. On the other side imported cheese samples was contaminated by OTA by percentage of 36.67%. All the positive samples of the three types were Exceeding Egyptian regulation permissible limits (P.L.). Regarding aflatoxin M1 (AFM1) level in the examined samples the results showed that the small scale samples have the highest contamination level with AFM1 recording 56.67% (17 out of 30) with levels ranging from 32.3 to 50.2 ng/kg and all the positive samples had AFM1 levels exceeding Egyptian regulation P.L., while the lowest AFM1 contamination level present in the imported cheese samples recording 33.33 % with a mean 25.74±1.82 ng/kg. Trace and heavy metals including Pb, Cd, Hg, Cu and Zn were present in the range of Zn > Pb> Cu > Cd >Hg in small scale and imported cheese samples, while in large scale samples it was in the order of Pb > Cu > Cd >Zn >Hg. The results of this study indicate that continuous monitoring of chemical contaminant levels in different types of cheese consumed by different classes of consumers in Sharkia Governorate should be regularly done. It also shows an alarming situation with respect to cheeses produced from all classes (small scale, large scale and even imported types).
Ninety (90) different local (small scale and large scale) and imported cheese samples which were consumed by different classes of consumers were collected from different markets in Sharkia, Egypt for analyzing them for mineral content and mycotoxin level. The results revealed that 9 out of 30 examined small scale cheese samples (30 %) were contaminated by ochratoxin A (OTA), the minimum was 2.0 ppb and the maximum was 5.0 ppb, while only 7/30 (23.33%) of examined large scale cheese samples were contaminated by OTA with a mean value of 1.98±0.32 ppb. On the other side imported cheese samples was contaminated by OTA by percentage of 36.67%. All the positive samples of the three types were Exceeding Egyptian regulation permissible limits (P.L.). Regarding aflatoxin M1 (AFM1) level in the examined samples the results showed that the small scale samples have the highest contamination level with AFM1 recording 56.67% (17 out of 30) with levels ranging from 32.3 to 50.2 ng/kg and all the positive samples had AFM1 levels exceeding Egyptian regulation P.L., while the lowest AFM1 contamination level present in the imported cheese samples recording 33.33 % with a mean 25.74±1.82 ng/kg. Trace and heavy metals including Pb, Cd, Hg, Cu and Zn were present in the range of Zn > Pb> Cu > Cd >Hg in small scale and imported cheese samples, while in large scale samples it was in the order of Pb > Cu > Cd >Zn >Hg. The results of this study indicate that continuous monitoring of chemical contaminant levels in different types of cheese consumed by different classes of consumers in Sharkia Governorate should be regularly done. It also shows an alarming situation with respect to cheeses produced from all classes (small scale, large scale and even imported types).
Mineral Content and Mycotoxin Level in Different Classes of Cheese Marketed in Sharkia Governorate, Egypt
doi:10.11648/j.ijnfs.20150402.15
International Journal of Nutrition and Food Sciences
2015-03-02
© Science Publishing Group
Eman Nabil Abd El-Fatah
Mineral Content and Mycotoxin Level in Different Classes of Cheese Marketed in Sharkia Governorate, Egypt
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160
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2015-03-02
2015-03-02
10.11648/j.ijnfs.20150402.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.15
© Science Publishing Group
LC-MS/MS Based Metabolomics to Identify Biomarkers Unique to Laetiporus sulphureus
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.14
LC/MS/MS technique, employing QTOF mass analyzer, was used for comparative metabolomic fingerprinting of seven edible mushroom varieties (P.ostreatus, L.edodes, L.sulphureus, A.campestris, T.clypeatus, T.microcarpus and T.letestui). The aim was to identify biomarkers unique to L.sulphureus which might be responsible for the pharmacological claim of the mushroom by the Kaffa people in Ethiopia. As an outcome of the data mining and pre-treatment step using MarkerviewTM software, positive and negative ionization data matrices of 71,083 and 54,856 peaks, respectively, were obtained. Regardless of the ionization mode, the principal component analysis (PCA) of the data set representing the seven edible mushrooms each in triplicate revealed a unique separate clusters for L.sulphureus, documenting differences in LC-MS profiles associated with the sample. Based on plot profile, only 14 and 27 peaks representing monoisotopic ions unique to L.sulphureus at the positive and negative ionization mode respectively were obtained. All the pre-selected biomarkers were searched from METLIN metabolite database, but only one peak at 13.41 min with m/z of 471.3468 and 469.3348, positive and negative ionization, respectively were tentatively identified as 18α-glycyrrhetinic acid (commonly called Enoxolone). This metabolite was verified by comparing the retention time, MS and MS/MS data spectra of authentic standard and sample obtained from PeakviewTM software. Mass frontier software was used to generate possible fragmentation and rearrangement mechanisms of the parent ion. In conclusion, 18α-glycyrrhetinic acid might be one of the compounds responsible for the biological claim of the local people.
LC/MS/MS technique, employing QTOF mass analyzer, was used for comparative metabolomic fingerprinting of seven edible mushroom varieties (P.ostreatus, L.edodes, L.sulphureus, A.campestris, T.clypeatus, T.microcarpus and T.letestui). The aim was to identify biomarkers unique to L.sulphureus which might be responsible for the pharmacological claim of the mushroom by the Kaffa people in Ethiopia. As an outcome of the data mining and pre-treatment step using MarkerviewTM software, positive and negative ionization data matrices of 71,083 and 54,856 peaks, respectively, were obtained. Regardless of the ionization mode, the principal component analysis (PCA) of the data set representing the seven edible mushrooms each in triplicate revealed a unique separate clusters for L.sulphureus, documenting differences in LC-MS profiles associated with the sample. Based on plot profile, only 14 and 27 peaks representing monoisotopic ions unique to L.sulphureus at the positive and negative ionization mode respectively were obtained. All the pre-selected biomarkers were searched from METLIN metabolite database, but only one peak at 13.41 min with m/z of 471.3468 and 469.3348, positive and negative ionization, respectively were tentatively identified as 18α-glycyrrhetinic acid (commonly called Enoxolone). This metabolite was verified by comparing the retention time, MS and MS/MS data spectra of authentic standard and sample obtained from PeakviewTM software. Mass frontier software was used to generate possible fragmentation and rearrangement mechanisms of the parent ion. In conclusion, 18α-glycyrrhetinic acid might be one of the compounds responsible for the biological claim of the local people.
LC-MS/MS Based Metabolomics to Identify Biomarkers Unique to Laetiporus sulphureus
doi:10.11648/j.ijnfs.20150402.14
International Journal of Nutrition and Food Sciences
2015-03-02
© Science Publishing Group
Ashagrie Z. Woldegiorgis
Dawit Abate
Gulelat D. Haki
Gregory R. Ziegler
LC-MS/MS Based Metabolomics to Identify Biomarkers Unique to Laetiporus sulphureus
4
2
153
153
2015-03-02
2015-03-02
10.11648/j.ijnfs.20150402.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.14
© Science Publishing Group
Study on the Physicochemical and Antioxidant Properties of Nigella Honey
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.13
Honey is a remarkable complex natural liquid and rich in phenolic compounds, which act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health. The intent of the current study was to characterize the physical, chemical, biochemical and antioxidant properties of the Nigella honey sample. The physicochemical glimpse, such as moisture, pH, Total Soluble Solid (TSS), protein, ash, total carbohydrate, energy, Thermal Effect of Food (TEF), minerals and heavy metal content were measured applying various laboratory and mathematical techniques. Several biochemical and antioxidant tests were done to determine the antioxidant properties of Nigella honey sample. The mean moisture content was 14.331±0.377 %, pH content was 4.78, Total Soluble Solid (TSS) content was 73 %, protein content was 0.985 %, mean ash content was 0.188±0.071 %, total carbohydrate content was 84.496 %, energy content was 350.4721 Kcal/100 g, Thermal Effect of Food (TEF) content was 35.05 Kcal/100 g and the minerals and heavy metal content named Na, K, Ca, Mg, Fe and Pb were 558 ppm, 1063.774 ppm, 75.4 ppm, 58.8471 ppm, 344.2112 ppm and 5.6 ppm respectively. The antioxidant glimpse, such as polyphenol content was 95.5± 0.0052 mg Gallic acid/ 50 ml, flavonoid content was 2.66 ± 0.000577 mg catechin/ 50 ml and vitamin C content was 0.69mg/100ml, were detected, indicating that Nigella honey contributes a high antioxidant potential. Thus, the study revealed that Nigella honey is a good source of antioxidants.
Honey is a remarkable complex natural liquid and rich in phenolic compounds, which act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health. The intent of the current study was to characterize the physical, chemical, biochemical and antioxidant properties of the Nigella honey sample. The physicochemical glimpse, such as moisture, pH, Total Soluble Solid (TSS), protein, ash, total carbohydrate, energy, Thermal Effect of Food (TEF), minerals and heavy metal content were measured applying various laboratory and mathematical techniques. Several biochemical and antioxidant tests were done to determine the antioxidant properties of Nigella honey sample. The mean moisture content was 14.331±0.377 %, pH content was 4.78, Total Soluble Solid (TSS) content was 73 %, protein content was 0.985 %, mean ash content was 0.188±0.071 %, total carbohydrate content was 84.496 %, energy content was 350.4721 Kcal/100 g, Thermal Effect of Food (TEF) content was 35.05 Kcal/100 g and the minerals and heavy metal content named Na, K, Ca, Mg, Fe and Pb were 558 ppm, 1063.774 ppm, 75.4 ppm, 58.8471 ppm, 344.2112 ppm and 5.6 ppm respectively. The antioxidant glimpse, such as polyphenol content was 95.5± 0.0052 mg Gallic acid/ 50 ml, flavonoid content was 2.66 ± 0.000577 mg catechin/ 50 ml and vitamin C content was 0.69mg/100ml, were detected, indicating that Nigella honey contributes a high antioxidant potential. Thus, the study revealed that Nigella honey is a good source of antioxidants.
Study on the Physicochemical and Antioxidant Properties of Nigella Honey
doi:10.11648/j.ijnfs.20150402.13
International Journal of Nutrition and Food Sciences
2015-03-02
© Science Publishing Group
Khan Md. Murtaja Reza Linkon
Utpal Kumar Prodhan
Md. Abdul Hakim
Md. Abdul Alim
Study on the Physicochemical and Antioxidant Properties of Nigella Honey
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140
2015-03-02
2015-03-02
10.11648/j.ijnfs.20150402.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.13
© Science Publishing Group
Influence of Raw Materials Rich in Proteins on the Quality of Gluten-Free Noodles
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.17
The objective of this work was to develop a premix, fortified in the protein content, allowing the making of gluten-free noodles incorporating raw materials rich in proteins and which permit an adequate physical and sensory property. Soy flour, defatted soy flour, low fat soy flour and whey protein concentrate were used as rich protein ingredients. The following aspects were analyzed: moisture of not cooked noodles, water absorption of cooked noodles, loss of solids by cooking, and some sensorial characteristics as taste, colour and texture. According to the obtained results we have selected low fat soy flour as the flour that provides the best technological response having a minor loss of solids by cooking and a more favourable sensory evaluation.
The objective of this work was to develop a premix, fortified in the protein content, allowing the making of gluten-free noodles incorporating raw materials rich in proteins and which permit an adequate physical and sensory property. Soy flour, defatted soy flour, low fat soy flour and whey protein concentrate were used as rich protein ingredients. The following aspects were analyzed: moisture of not cooked noodles, water absorption of cooked noodles, loss of solids by cooking, and some sensorial characteristics as taste, colour and texture. According to the obtained results we have selected low fat soy flour as the flour that provides the best technological response having a minor loss of solids by cooking and a more favourable sensory evaluation.
Influence of Raw Materials Rich in Proteins on the Quality of Gluten-Free Noodles
doi:10.11648/j.ijnfs.20150402.17
International Journal of Nutrition and Food Sciences
2015-03-04
© Science Publishing Group
Silvana Beatriz Sabbatini
Hugo Diego Sánchez
María Adela de la Torre
Carlos Alberto Osella
Influence of Raw Materials Rich in Proteins on the Quality of Gluten-Free Noodles
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172
2015-03-04
2015-03-04
10.11648/j.ijnfs.20150402.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.17
© Science Publishing Group
Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.18
Defatted flour was prepared from germinated and ungerminated melon seeds. Protein solubility, foaming and emulsification capacities were measured over the pH range of 2.0 to 11.0 and NaCl concentrations of O. I M to I .O. M. Below and above pH 4, protein solubility increased reaching maximum values of 60% and 70% for ungerminated and germinated flour respectively at pH 10.5. The emulsification capacity versus pH profile and the foaming capacity versus pH profile showed close resemblance to the protein solubility versus pH curve suggesting that those properties depended on solubilized protein. Protein solubility of ungerminated and germinated flour was reduced at higher salt concentrations of 0.6M and0.8M respectively, which also altered the emulsifying and foaming properties. The germinated flour showed higher protein solubility, foaming and emulsification capacities than the ungerminated flour at all pH and NaCl levels, may be due to protein modification occurring during germination.
Defatted flour was prepared from germinated and ungerminated melon seeds. Protein solubility, foaming and emulsification capacities were measured over the pH range of 2.0 to 11.0 and NaCl concentrations of O. I M to I .O. M. Below and above pH 4, protein solubility increased reaching maximum values of 60% and 70% for ungerminated and germinated flour respectively at pH 10.5. The emulsification capacity versus pH profile and the foaming capacity versus pH profile showed close resemblance to the protein solubility versus pH curve suggesting that those properties depended on solubilized protein. Protein solubility of ungerminated and germinated flour was reduced at higher salt concentrations of 0.6M and0.8M respectively, which also altered the emulsifying and foaming properties. The germinated flour showed higher protein solubility, foaming and emulsification capacities than the ungerminated flour at all pH and NaCl levels, may be due to protein modification occurring during germination.
Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour
doi:10.11648/j.ijnfs.20150402.18
International Journal of Nutrition and Food Sciences
2015-03-06
© Science Publishing Group
Ehirim Fidelis Nnadozie
Agomuo Jude Kelechi
Ochulor Deborah
Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour
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2015-03-06
2015-03-06
10.11648/j.ijnfs.20150402.18
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.18
© Science Publishing Group
Development of Moringa Olefeira Enriched Muffins
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.19
This research was based on the development of Moringa olefeira enriched muffin. Moringa Olefeira has the potential to adequately support dietary needs and increase variety of food products on the market but however its usage in Zimbabwe is limited. Protein, calcium and moisture content were determined in the enriched muffin. The experiments were carried out to estimate nutrient content of protein and calcium and the sensory evaluation (appearance, taste, aroma and texture).The Moringa olefeira muffin contains more protein: 13.9g and 15.19g for moringa samples B and C respectively while the ordinary sample A has8.13g. The moringa muffins also proved to have more calcium than the un-enriched muffin which was 121mg whilst the enriched samples B and C had 244mg and 307mg respectively. The moisture content of the ordinary sample was 24.16%, moringa sample B had 28.1% and the other moringa sample C had 28.7% moisture. The acceptability and preference were compared with that of the ordinary muffin and from the analysis of the responses given by the panelists, they preferred and accepted the moringa enriched muffin. Nutrient analysis indicated that an increase in moringa powder resulted in an increase in protein and calcium content in the moringa enriched muffin. Sensory attributes like aroma, texture, appearance and taste were also acceptable.
This research was based on the development of Moringa olefeira enriched muffin. Moringa Olefeira has the potential to adequately support dietary needs and increase variety of food products on the market but however its usage in Zimbabwe is limited. Protein, calcium and moisture content were determined in the enriched muffin. The experiments were carried out to estimate nutrient content of protein and calcium and the sensory evaluation (appearance, taste, aroma and texture).The Moringa olefeira muffin contains more protein: 13.9g and 15.19g for moringa samples B and C respectively while the ordinary sample A has8.13g. The moringa muffins also proved to have more calcium than the un-enriched muffin which was 121mg whilst the enriched samples B and C had 244mg and 307mg respectively. The moisture content of the ordinary sample was 24.16%, moringa sample B had 28.1% and the other moringa sample C had 28.7% moisture. The acceptability and preference were compared with that of the ordinary muffin and from the analysis of the responses given by the panelists, they preferred and accepted the moringa enriched muffin. Nutrient analysis indicated that an increase in moringa powder resulted in an increase in protein and calcium content in the moringa enriched muffin. Sensory attributes like aroma, texture, appearance and taste were also acceptable.
Development of Moringa Olefeira Enriched Muffins
doi:10.11648/j.ijnfs.20150402.19
International Journal of Nutrition and Food Sciences
2015-03-08
© Science Publishing Group
Serere Harusekwi Julien
Nemapare Patience
Development of Moringa Olefeira Enriched Muffins
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2015-03-08
2015-03-08
10.11648/j.ijnfs.20150402.19
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.19
© Science Publishing Group
Assessment of Factors Associated with Adherence to Iron-Folic Acid Supplementation Among Urban and Rural Pregnant Women in North Western Zone of Tigray, Ethiopia: Comparative Study
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.16
Introduction: Iron deficiency is the leading nutrient deficiency in the world affecting the lives of more than 2 billion people, accounting to over 30% of the world’s population. Pregnant women are particularly at high risk of iron deficiency. Objective: To determine and compare the adherence rate and identify factors associated with iron folic acid supplementation among urban and rural pregnant women attending antenatal clinics in North Western Zone of Tigray, Ethiopia. Methods: An institution based comparative cross sectional study was employed among 358 urban and 356 rural pregnant women attending antenatal clinics in North Western Zone of Tigray from March to April 2014. Logistic regression analysis was used to identify factors associated with adherence to iron-folic acid supplementation among urban and rural pregnant women. All tests were two-sided and p value < 0.05 was considered statistically significant. Results: The rate of adherence to iron folic acid supplementation among the pregnant women in the urban and rural communities was 37.2% (95%CI, 32.26%-42.25%) and 28.9% (95%CI, 24.4%-33.81%) respectively indicating that there was no significant difference among the two groups with regard to adherence to iron-folic acid supplementation. The independent predictors for maternal adherence to iron folic acid supplementation were early registration (AOR= 1.778, 95% CI= 1.076– 2.936), having four or more visits (AOR=3.784, 95%CI=2.073-6.909), previous anemia (AOR=1.913, 95%CI=1.135-3.223), and current anemia (AOR= 0.408, 95%CI=0.224-0.744) for urban pregnant women. Similarly, elderly age (AOR=0.527, 95%CI=0.315-0.881), early registration (AOR=1.918, 95%CI=1.116-3.296), previous anemia (AOR= 2.472, 95%CI=1.352-4.517) and current anemia (AOR=0.400, 95%CI=0.214-0.749) were the independent predictors for maternal adherence to iron folic acid supplementation for the rural pregnant women. Conclusion: Adherence rate to iron-folic acid supplementation in both urban and rural communities were very low. Comprehensive nutrition education should focus on the importance of adherence to iron folic acid tablets both for urban and rural pregnant women.
Introduction: Iron deficiency is the leading nutrient deficiency in the world affecting the lives of more than 2 billion people, accounting to over 30% of the world’s population. Pregnant women are particularly at high risk of iron deficiency. Objective: To determine and compare the adherence rate and identify factors associated with iron folic acid supplementation among urban and rural pregnant women attending antenatal clinics in North Western Zone of Tigray, Ethiopia. Methods: An institution based comparative cross sectional study was employed among 358 urban and 356 rural pregnant women attending antenatal clinics in North Western Zone of Tigray from March to April 2014. Logistic regression analysis was used to identify factors associated with adherence to iron-folic acid supplementation among urban and rural pregnant women. All tests were two-sided and p value < 0.05 was considered statistically significant. Results: The rate of adherence to iron folic acid supplementation among the pregnant women in the urban and rural communities was 37.2% (95%CI, 32.26%-42.25%) and 28.9% (95%CI, 24.4%-33.81%) respectively indicating that there was no significant difference among the two groups with regard to adherence to iron-folic acid supplementation. The independent predictors for maternal adherence to iron folic acid supplementation were early registration (AOR= 1.778, 95% CI= 1.076– 2.936), having four or more visits (AOR=3.784, 95%CI=2.073-6.909), previous anemia (AOR=1.913, 95%CI=1.135-3.223), and current anemia (AOR= 0.408, 95%CI=0.224-0.744) for urban pregnant women. Similarly, elderly age (AOR=0.527, 95%CI=0.315-0.881), early registration (AOR=1.918, 95%CI=1.116-3.296), previous anemia (AOR= 2.472, 95%CI=1.352-4.517) and current anemia (AOR=0.400, 95%CI=0.214-0.749) were the independent predictors for maternal adherence to iron folic acid supplementation for the rural pregnant women. Conclusion: Adherence rate to iron-folic acid supplementation in both urban and rural communities were very low. Comprehensive nutrition education should focus on the importance of adherence to iron folic acid tablets both for urban and rural pregnant women.
Assessment of Factors Associated with Adherence to Iron-Folic Acid Supplementation Among Urban and Rural Pregnant Women in North Western Zone of Tigray, Ethiopia: Comparative Study
doi:10.11648/j.ijnfs.20150402.16
International Journal of Nutrition and Food Sciences
2015-03-03
© Science Publishing Group
Abel Gebre
Afework Mulugeta
Belachew Etana
Assessment of Factors Associated with Adherence to Iron-Folic Acid Supplementation Among Urban and Rural Pregnant Women in North Western Zone of Tigray, Ethiopia: Comparative Study
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.16
© Science Publishing Group
Extraction, Purification and Characterization of Protease from Aspergillus Niger Isolated from Yam Peels
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.11
Protease was obtained from Aspergillus niger isolated from yam peels; a food waste, purified and characterized. Purification was achieved using ion exchange DEAE column and gel filtration (Sephadex G-200) chromatography. Effects of temperature; pH and production time on protease production were investigated. Also, physicochemical characteristics of the purified enzyme were investigated. The optimum production of protease was at temperature, pH and time of 37oC, 7.0 and 42 hrs respectively. The results showed that purified protease had more specific enzymatic activity than crude samples from Aspergillus Niger. whereas the specific activity of crude enzyme was 0.51 (U/mg), while the purified enzyme had an improved specific activity of 8.51 (U/mg).Optimum temperature and pH values of the purified protease were found to be 50°C and 10.0, respectively. pH stability of the enzyme ranged from 3.0- 12.0. At 3.0 and 10.0 it retained 70% and 60% of its activity after 5 hrs of incubation. Temperature stability ranged between 30oC and 90oC but most stable at 50oC retaining 94% of its activity after 1 h of incubation. The enzyme exhibited maximum activity on casein, among other protein substrates. EDTA, Cu2+, Fe2+, Mg 2+, and Ca2+ inhibited its activity while Na+ enhanced it. The enzyme was purified 16.60-fold, had a yield of 10.96 and the apparent molecular weight was 46.90 kDa. The study revealed that protease from A. niger can be exploited for protein conversion biotechnologies.
Protease was obtained from Aspergillus niger isolated from yam peels; a food waste, purified and characterized. Purification was achieved using ion exchange DEAE column and gel filtration (Sephadex G-200) chromatography. Effects of temperature; pH and production time on protease production were investigated. Also, physicochemical characteristics of the purified enzyme were investigated. The optimum production of protease was at temperature, pH and time of 37oC, 7.0 and 42 hrs respectively. The results showed that purified protease had more specific enzymatic activity than crude samples from Aspergillus Niger. whereas the specific activity of crude enzyme was 0.51 (U/mg), while the purified enzyme had an improved specific activity of 8.51 (U/mg).Optimum temperature and pH values of the purified protease were found to be 50°C and 10.0, respectively. pH stability of the enzyme ranged from 3.0- 12.0. At 3.0 and 10.0 it retained 70% and 60% of its activity after 5 hrs of incubation. Temperature stability ranged between 30oC and 90oC but most stable at 50oC retaining 94% of its activity after 1 h of incubation. The enzyme exhibited maximum activity on casein, among other protein substrates. EDTA, Cu2+, Fe2+, Mg 2+, and Ca2+ inhibited its activity while Na+ enhanced it. The enzyme was purified 16.60-fold, had a yield of 10.96 and the apparent molecular weight was 46.90 kDa. The study revealed that protease from A. niger can be exploited for protein conversion biotechnologies.
Extraction, Purification and Characterization of Protease from Aspergillus Niger Isolated from Yam Peels
doi:10.11648/j.ijnfs.20150402.11
International Journal of Nutrition and Food Sciences
2015-02-16
© Science Publishing Group
Oludumila Omolara Racheal
Abu Temitope Folagbade Ahmed
Enujiugha Victor Ndigwe
Sanni David Morakinyo
Extraction, Purification and Characterization of Protease from Aspergillus Niger Isolated from Yam Peels
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2015-02-16
10.11648/j.ijnfs.20150402.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.11
© Science Publishing Group
A Milk Product Supplemented with a Herbal Extract for the Prevention of Osteoporosis: Justifications and Clinical Trial
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.20
When osteoporosis presents as a disease, effective, quick therapeutic remedy is required. Potent effective pharmaceuticals are available. When osteoporosis is only a threat, prevention and not treatment should be a logical better choice. While the past two decades might have followed a radical treatment direction and adverse effects of potent bisphosphonates have started to appear, it is appropriate to explore effective means of using nutritional supplements specific for the maintenance of bone health when only active prevention is required. Traditional Chinese medicine works on the principle of physiological balance. One classical herb Fructus Ligustri Lucidi (FLL) has been studied in the laboratory for its bone protection effects which are found very positive. FLL is added to milk powder for daily consumption in a proper evidence-based clinical trial with a placebo group. The results showed that 39 women with post-menopausal period of 8.5±3.5 years, achieved an average increase of 0.97% in the spine bone mineral density (BMD) and a 1.47% increase in the hip score. No increase in body weight was found. It is therefore suggested that FLL could be a suitable bone health supplement in the prevention of osteoporosis.
When osteoporosis presents as a disease, effective, quick therapeutic remedy is required. Potent effective pharmaceuticals are available. When osteoporosis is only a threat, prevention and not treatment should be a logical better choice. While the past two decades might have followed a radical treatment direction and adverse effects of potent bisphosphonates have started to appear, it is appropriate to explore effective means of using nutritional supplements specific for the maintenance of bone health when only active prevention is required. Traditional Chinese medicine works on the principle of physiological balance. One classical herb Fructus Ligustri Lucidi (FLL) has been studied in the laboratory for its bone protection effects which are found very positive. FLL is added to milk powder for daily consumption in a proper evidence-based clinical trial with a placebo group. The results showed that 39 women with post-menopausal period of 8.5±3.5 years, achieved an average increase of 0.97% in the spine bone mineral density (BMD) and a 1.47% increase in the hip score. No increase in body weight was found. It is therefore suggested that FLL could be a suitable bone health supplement in the prevention of osteoporosis.
A Milk Product Supplemented with a Herbal Extract for the Prevention of Osteoporosis: Justifications and Clinical Trial
doi:10.11648/j.ijnfs.20150402.20
International Journal of Nutrition and Food Sciences
2015-03-12
© Science Publishing Group
Ping-Chung Leung
William King-Fai Cheng
Winnie Wing-Man Lo
Erik Chun-Hay Ko
Sammy Wing-Sum Siu
A Milk Product Supplemented with a Herbal Extract for the Prevention of Osteoporosis: Justifications and Clinical Trial
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2015-03-12
10.11648/j.ijnfs.20150402.20
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.20
© Science Publishing Group
The Preventive Approach of Biocompounactives (2): A Review in Recent Advances in Common Fruits
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.21
Biocompounactives contain chemicals that are found in small quantities in plants and certain foods (such as fruits, vegetables, nuts, oils and whole grains), they have actions in the body that can promote good health. The importance attached to benefits of food on health has never been so high before. All scientific studies confirm that a varied and balanced diet is factor of protection against cancer, cardiovascular disease (CVD), osteoporosis, diabetes, obesity and high cholesterol. In this second part of the review, we focus on studies that have been conducted on biocompounactives of common fruits, and opportunities that present bioactivity of these phytochemicals to prevent many chronic diseases. As well, we discuss some challenges that face the good investissment of biocompounactives, especially that related to bioavailability and bioefficacy, on the horizon to discuss the limits of experiments interpretation, mentioned here, in the third part of this review.
Biocompounactives contain chemicals that are found in small quantities in plants and certain foods (such as fruits, vegetables, nuts, oils and whole grains), they have actions in the body that can promote good health. The importance attached to benefits of food on health has never been so high before. All scientific studies confirm that a varied and balanced diet is factor of protection against cancer, cardiovascular disease (CVD), osteoporosis, diabetes, obesity and high cholesterol. In this second part of the review, we focus on studies that have been conducted on biocompounactives of common fruits, and opportunities that present bioactivity of these phytochemicals to prevent many chronic diseases. As well, we discuss some challenges that face the good investissment of biocompounactives, especially that related to bioavailability and bioefficacy, on the horizon to discuss the limits of experiments interpretation, mentioned here, in the third part of this review.
The Preventive Approach of Biocompounactives (2): A Review in Recent Advances in Common Fruits
doi:10.11648/j.ijnfs.20150402.21
International Journal of Nutrition and Food Sciences
2015-03-13
© Science Publishing Group
Abdelkarim Guaâdaoui
Fatma Bouhtit
Mounir Cherfi
Abdellah Hamal
The Preventive Approach of Biocompounactives (2): A Review in Recent Advances in Common Fruits
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2015-03-13
2015-03-13
10.11648/j.ijnfs.20150402.21
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.21
© Science Publishing Group
Nutritional Quality and Health Benefits of “Okra” (Abelmoschus esculentus): A Review
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.22
“Okra” (Abelmoschus esculentus) is an economically important vegetable crop grown in tropical and sub-tropical parts of the world. This paper was aimed to review nutritional quality and potential health benefits of edible parts of “Okra”. “Okra” is a multipurpose crop due to its various uses of the fresh leaves, buds, flowers, pods, stems and seeds. “Okra” immature fruits, which are consumed as vegetables, can be used in salads, soups and stews, fresh or dried, fried or boiled. It offers mucilaginous consistency after cooking. Often the extract obtained from the fruit is added to different recipes like stews and sauces to increase the consistency. “Okra” mucilage has medicinal applications when used as a plasma replacement or blood volume expander. The mucilage of “Okra” binds cholesterol and bile acid carrying toxins dumped into it by the liver. “Okra” seeds are a potential source of oil, with concentrations varying from 20% to 40%, which consists of linoleic acid up to 47.4%. “Okra” seed oil is also a rich source of linoleic acid, a polyunsaturated fatty acid essential for human nutrition. “Okra” has been called “a perfect villager’s vegetable” because of its robust nature, dietary fiber, and distinct seed protein balance of both lysine and tryptophan amino acids. The amino acid composition of “Okra” seed protein is comparable to that of soybean and the protein efficiency ratio is higher than that of soybean and the amino acid pattern of the protein renders it an adequate supplement to legume or cereal based diets. “Okra” seed is known to be rich in high quality protein especially with regards to its content of essential amino acids relative to other plant protein sources. “Okra” is a powerhouse of valuable nutrients, nearly half of which is soluble fibre in the form of gums and pectins which help to lower serum cholesterol, reducing the risk of heart diseases. The other fraction of “Okra” is insoluble fibre, which helps to keep the intestinal tract healthy. “Okra” is also abundant with several carbohydrates, minerals and vitamins, which play a vital role in human diet and health. “Okra” is rich in phenolic compounds with important biological properties like quartering and flavonol derivatives, catechin oligomers and hydroxycinnamic derivatives. “Okra” is also known for being high in antioxidants activity. “Okra” has several potential health beneficial effects on some of the important human diseases like cardiovascular disease, type 2 diabetes, digestive diseases and some cancers. Overall, “Okra” is an important vegetable crop with a diverse array of nutritional quality and potential health benefits.
“Okra” (Abelmoschus esculentus) is an economically important vegetable crop grown in tropical and sub-tropical parts of the world. This paper was aimed to review nutritional quality and potential health benefits of edible parts of “Okra”. “Okra” is a multipurpose crop due to its various uses of the fresh leaves, buds, flowers, pods, stems and seeds. “Okra” immature fruits, which are consumed as vegetables, can be used in salads, soups and stews, fresh or dried, fried or boiled. It offers mucilaginous consistency after cooking. Often the extract obtained from the fruit is added to different recipes like stews and sauces to increase the consistency. “Okra” mucilage has medicinal applications when used as a plasma replacement or blood volume expander. The mucilage of “Okra” binds cholesterol and bile acid carrying toxins dumped into it by the liver. “Okra” seeds are a potential source of oil, with concentrations varying from 20% to 40%, which consists of linoleic acid up to 47.4%. “Okra” seed oil is also a rich source of linoleic acid, a polyunsaturated fatty acid essential for human nutrition. “Okra” has been called “a perfect villager’s vegetable” because of its robust nature, dietary fiber, and distinct seed protein balance of both lysine and tryptophan amino acids. The amino acid composition of “Okra” seed protein is comparable to that of soybean and the protein efficiency ratio is higher than that of soybean and the amino acid pattern of the protein renders it an adequate supplement to legume or cereal based diets. “Okra” seed is known to be rich in high quality protein especially with regards to its content of essential amino acids relative to other plant protein sources. “Okra” is a powerhouse of valuable nutrients, nearly half of which is soluble fibre in the form of gums and pectins which help to lower serum cholesterol, reducing the risk of heart diseases. The other fraction of “Okra” is insoluble fibre, which helps to keep the intestinal tract healthy. “Okra” is also abundant with several carbohydrates, minerals and vitamins, which play a vital role in human diet and health. “Okra” is rich in phenolic compounds with important biological properties like quartering and flavonol derivatives, catechin oligomers and hydroxycinnamic derivatives. “Okra” is also known for being high in antioxidants activity. “Okra” has several potential health beneficial effects on some of the important human diseases like cardiovascular disease, type 2 diabetes, digestive diseases and some cancers. Overall, “Okra” is an important vegetable crop with a diverse array of nutritional quality and potential health benefits.
Nutritional Quality and Health Benefits of “Okra” (Abelmoschus esculentus): A Review
doi:10.11648/j.ijnfs.20150402.22
International Journal of Nutrition and Food Sciences
2015-03-21
© Science Publishing Group
Habtamu Fekadu Gemede
Negussie Ratta
Gulelat Desse Haki
Ashagrie Z. Woldegiorgis
Fekadu Beyene
Nutritional Quality and Health Benefits of “Okra” (Abelmoschus esculentus): A Review
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2015-03-21
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http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.22
© Science Publishing Group
Nutritional Status and Associated Factors Among Lactating Mothers in Nekemte Referral Hospital and Health Centers, Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.23
Lactating mothers from low-income countries including Ethiopia are considered as a nutritionally vulnerable group due to different socio demographic factors which impact on the health and wellbeing of children. Adequate nutrition for the mothers during lactation is therefore important for their good health as well as for that of their offspring.We aimed to assess nutritional status, and associated factors among lactating mothers in Nekemte Hospital and Health Centers, East Wollega, Ethiopia.Institutional based cross-sectional study was conducted from January 2014 to June 2014. Body Mass index was used to measure the nutritional status by measuring height and weight of the lactating mothers using standard procedures. Data on socio-demographic characteristics, maternal nutritional status, and associated factorswas collected from all lactating mothers who visited both health institutions during postnatal care and EPI program. The association of nutritional status with socio-economic and demographic factorswere analyzed using descriptive statistics, binary and multiple logistic regression analysis. This study revealed that majority of the women 260(81.3%) was in the age range of 17-25 yrs and attending school 292 (91.3%). The prevalence of underweight, normal, overweight and Obesity were 65(20%), 240(75%), 20(4.7%) and (0.3%), respectively.From multiple logistic regression analysis family size (AOR=4.604, 95%CI=1.903-11.140 andfamily income (AOR=0.250, 95%CI=0.100-0.623) were significantly associated with the nutritional status of the study participants.Nutritional statuses of the lactating mothers were short of the national and international recommendations. Therefore, sustained nutrition education is recommended to the lactating mothers and their families and communities to improve food intake, proper dietary knowledge during lactation in order to enhance health and nutrition outcomes of lactating mothers and their children.Proper family planning and the way that lactating mothers increase their income should be designed by concerned body.
Lactating mothers from low-income countries including Ethiopia are considered as a nutritionally vulnerable group due to different socio demographic factors which impact on the health and wellbeing of children. Adequate nutrition for the mothers during lactation is therefore important for their good health as well as for that of their offspring.We aimed to assess nutritional status, and associated factors among lactating mothers in Nekemte Hospital and Health Centers, East Wollega, Ethiopia.Institutional based cross-sectional study was conducted from January 2014 to June 2014. Body Mass index was used to measure the nutritional status by measuring height and weight of the lactating mothers using standard procedures. Data on socio-demographic characteristics, maternal nutritional status, and associated factorswas collected from all lactating mothers who visited both health institutions during postnatal care and EPI program. The association of nutritional status with socio-economic and demographic factorswere analyzed using descriptive statistics, binary and multiple logistic regression analysis. This study revealed that majority of the women 260(81.3%) was in the age range of 17-25 yrs and attending school 292 (91.3%). The prevalence of underweight, normal, overweight and Obesity were 65(20%), 240(75%), 20(4.7%) and (0.3%), respectively.From multiple logistic regression analysis family size (AOR=4.604, 95%CI=1.903-11.140 andfamily income (AOR=0.250, 95%CI=0.100-0.623) were significantly associated with the nutritional status of the study participants.Nutritional statuses of the lactating mothers were short of the national and international recommendations. Therefore, sustained nutrition education is recommended to the lactating mothers and their families and communities to improve food intake, proper dietary knowledge during lactation in order to enhance health and nutrition outcomes of lactating mothers and their children.Proper family planning and the way that lactating mothers increase their income should be designed by concerned body.
Nutritional Status and Associated Factors Among Lactating Mothers in Nekemte Referral Hospital and Health Centers, Ethiopia
doi:10.11648/j.ijnfs.20150402.23
International Journal of Nutrition and Food Sciences
2015-03-21
© Science Publishing Group
Temesgen Desisa Hundera
Dessalegn Wirtu
Habtamu Fekadu Gemede
Dunkana Negussa Kenie
Nutritional Status and Associated Factors Among Lactating Mothers in Nekemte Referral Hospital and Health Centers, Ethiopia
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10.11648/j.ijnfs.20150402.23
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.23
© Science Publishing Group
Emulsifying Properties of Hydrolysates Isolated from Soybean Protein
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.24
We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.
We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.
Emulsifying Properties of Hydrolysates Isolated from Soybean Protein
doi:10.11648/j.ijnfs.20150402.24
International Journal of Nutrition and Food Sciences
2015-03-21
© Science Publishing Group
Luis Alberto Panizzolo
María Cristina Añón
Emulsifying Properties of Hydrolysates Isolated from Soybean Protein
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2015-03-21
2015-03-21
10.11648/j.ijnfs.20150402.24
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.24
© Science Publishing Group
Isolation and Screening of Protease Enzyme Producing Bacteria from Cheese at Dilla University, Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.25
Enzymes are biological catalysts that facilitate the conversion of substrates into products by providing favorable conditions that lower the activation energy of the reaction. An enzyme may be a protein or a glycoprotein and consists of at least one polypeptide moiety. Proteases are the most important industrial enzymes and comprise about 25% of commercial enzymes in the world. Two third of the industrially produced proteases are from microbial sources. The current study was focused on the screening of protease enzyme producing bacteria from dairy product of cheese at Dilla University. Cheese sample was collected from Dilla town market. The proteases enzyme production bacteria were screened on milk agar plate through spread plate method. As the result, certain bacteria were screened for protease enzyme production as well as were confirmed on milk agar medium. Almost all isolated (35 isolate) of bacteria from cheese food stuff were had a potential in the production of protease enzyme which help for various activities. Therefore, all isolate had a promising potential for production proteolytic enzyme which are used in industries and the other sectors.
Enzymes are biological catalysts that facilitate the conversion of substrates into products by providing favorable conditions that lower the activation energy of the reaction. An enzyme may be a protein or a glycoprotein and consists of at least one polypeptide moiety. Proteases are the most important industrial enzymes and comprise about 25% of commercial enzymes in the world. Two third of the industrially produced proteases are from microbial sources. The current study was focused on the screening of protease enzyme producing bacteria from dairy product of cheese at Dilla University. Cheese sample was collected from Dilla town market. The proteases enzyme production bacteria were screened on milk agar plate through spread plate method. As the result, certain bacteria were screened for protease enzyme production as well as were confirmed on milk agar medium. Almost all isolated (35 isolate) of bacteria from cheese food stuff were had a potential in the production of protease enzyme which help for various activities. Therefore, all isolate had a promising potential for production proteolytic enzyme which are used in industries and the other sectors.
Isolation and Screening of Protease Enzyme Producing Bacteria from Cheese at Dilla University, Ethiopia
doi:10.11648/j.ijnfs.20150402.25
International Journal of Nutrition and Food Sciences
2015-03-23
© Science Publishing Group
Fekadu Alemu
Isolation and Screening of Protease Enzyme Producing Bacteria from Cheese at Dilla University, Ethiopia
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2015-03-23
2015-03-23
10.11648/j.ijnfs.20150402.25
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150402.25
© Science Publishing Group
Effect of Lentil Sprouts on Glycemic Control in Overweight and Obese Patients with Type 2 Diabetes
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040201.13
Health benefits of Lentil sprout (LS) have not yet been well documented. In this study, effects of LS consumption on glycemic parameters and anthropometric measurements in overweight and obese patients with type 2 diabetes were investigated. Thirty-nine type 2 diabetic patients were randomly divided into two groups; LS group and controls. Patients in LS group received 60 g lentil sprouts daily, and the patients in control group continued regular diet. Anthropometric measurements, the levels of fasting blood glucose (FBS), hemoglobin A1C (HbA1c), serum insulin, homeostasis model assessment of insulin resistance (HOMA-IR) and quantitative insulin sensitivity check index (QUICKI) were assessed at baseline and after 8-weeks. After 8 weeks, serum levels of HbA1c and HOMA-IR were lower in the LS group compared to control group (P<0.05). The QUICKI also was higher in the LS group compared to controls (0.34 vs. 0.32, P<0.05). The results suggested that LS consumption could have favorable effects on glycemic control in overweight and obese patients with type 2 diabetes.
Health benefits of Lentil sprout (LS) have not yet been well documented. In this study, effects of LS consumption on glycemic parameters and anthropometric measurements in overweight and obese patients with type 2 diabetes were investigated. Thirty-nine type 2 diabetic patients were randomly divided into two groups; LS group and controls. Patients in LS group received 60 g lentil sprouts daily, and the patients in control group continued regular diet. Anthropometric measurements, the levels of fasting blood glucose (FBS), hemoglobin A1C (HbA1c), serum insulin, homeostasis model assessment of insulin resistance (HOMA-IR) and quantitative insulin sensitivity check index (QUICKI) were assessed at baseline and after 8-weeks. After 8 weeks, serum levels of HbA1c and HOMA-IR were lower in the LS group compared to control group (P<0.05). The QUICKI also was higher in the LS group compared to controls (0.34 vs. 0.32, P<0.05). The results suggested that LS consumption could have favorable effects on glycemic control in overweight and obese patients with type 2 diabetes.
Effect of Lentil Sprouts on Glycemic Control in Overweight and Obese Patients with Type 2 Diabetes
doi:10.11648/j.ijnfs.s.2015040201.13
International Journal of Nutrition and Food Sciences
2014-11-14
© Science Publishing Group
Zahra Aslani
Beitollahe Alipour
Zahra Bahadoran
Farzane Bagherzadeh
Parvin Mirmiran
Effect of Lentil Sprouts on Glycemic Control in Overweight and Obese Patients with Type 2 Diabetes
4
2
14
14
2014-11-14
2014-11-14
10.11648/j.ijnfs.s.2015040201.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040201.13
© Science Publishing Group
Potential Properties of Legumes as Important Functional Foods for Management of Type 2 Diabetes: A Short Review
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040201.12
The concept of functional foods in health promotion and disease management has been developed during the past two decades. Beyond the basic nutritional functions, functional foods have several potential biological properties and have hence been given much attention. Leguminous seeds (peas, beans, lentils, peanuts), rich sources of bioactive proteins and peptides, functional fiber, indigestible carbohydrates and phytochemicals, have been recently introduced them as unique functional foods. Studies showed that higher consumption of legumes could attenuate postprandial glycemia and insulinemia, increase insulin sensitivity, regulate lipid and lipoprotein metabolism, and diminish oxidative stress. The potential efficacies of leguminous seeds and their bioactive components have made them as excellent choice for supplementary treatment in type 2 diabetes.
The concept of functional foods in health promotion and disease management has been developed during the past two decades. Beyond the basic nutritional functions, functional foods have several potential biological properties and have hence been given much attention. Leguminous seeds (peas, beans, lentils, peanuts), rich sources of bioactive proteins and peptides, functional fiber, indigestible carbohydrates and phytochemicals, have been recently introduced them as unique functional foods. Studies showed that higher consumption of legumes could attenuate postprandial glycemia and insulinemia, increase insulin sensitivity, regulate lipid and lipoprotein metabolism, and diminish oxidative stress. The potential efficacies of leguminous seeds and their bioactive components have made them as excellent choice for supplementary treatment in type 2 diabetes.
Potential Properties of Legumes as Important Functional Foods for Management of Type 2 Diabetes: A Short Review
doi:10.11648/j.ijnfs.s.2015040201.12
International Journal of Nutrition and Food Sciences
2014-09-20
© Science Publishing Group
Zahra Bahadoran
Parvin Mirmiran
Potential Properties of Legumes as Important Functional Foods for Management of Type 2 Diabetes: A Short Review
4
2
9
9
2014-09-20
2014-09-20
10.11648/j.ijnfs.s.2015040201.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040201.12
© Science Publishing Group
A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040201.11
Background and aim: The aim of this study was to investigate the effects of Tahini, a traditional functional food made from ground un-hulled sesame seeds, on glucose homeostasis parameters and serum high-sensitive reactive protein (hs-CRP) in diabetic patients. Methods: This randomized clinical trial included 41 patients with type 2 diabetes, who were randomly assigned to one of two groups: Group A (Tahini 30 g/d, n=21) and group B (control, n=20). After an initial 2-week washout period, patients in group A, replaced a part of their usual breakfast with 2 tbsp (~28 g) Tahini, while group B patients continued the usual breakfast meal for 6 weeks. Insulin and hs-CRP levels were measured, and insulin sensitivity index and homeostasis model assessment of insulin resistance index (HOMA-IR) at were calculated baseline and 6 weeks intervention. Results: After 6-weeks, there was a significant 21.1% decrease in serum hs-CRP levels in group A. Slight but non-significant decrease in fasting serum glucose, serum insulin, insulin sensitivity index and HOMA-IR was observed during Tahini supplementation. Conclusion: Replacing a part of regular diet with Tahini as a functional food could attenuate sub-clinical inflammation in type 2 diabetic patients.
Background and aim: The aim of this study was to investigate the effects of Tahini, a traditional functional food made from ground un-hulled sesame seeds, on glucose homeostasis parameters and serum high-sensitive reactive protein (hs-CRP) in diabetic patients. Methods: This randomized clinical trial included 41 patients with type 2 diabetes, who were randomly assigned to one of two groups: Group A (Tahini 30 g/d, n=21) and group B (control, n=20). After an initial 2-week washout period, patients in group A, replaced a part of their usual breakfast with 2 tbsp (~28 g) Tahini, while group B patients continued the usual breakfast meal for 6 weeks. Insulin and hs-CRP levels were measured, and insulin sensitivity index and homeostasis model assessment of insulin resistance index (HOMA-IR) at were calculated baseline and 6 weeks intervention. Results: After 6-weeks, there was a significant 21.1% decrease in serum hs-CRP levels in group A. Slight but non-significant decrease in fasting serum glucose, serum insulin, insulin sensitivity index and HOMA-IR was observed during Tahini supplementation. Conclusion: Replacing a part of regular diet with Tahini as a functional food could attenuate sub-clinical inflammation in type 2 diabetic patients.
A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial
doi:10.11648/j.ijnfs.s.2015040201.11
International Journal of Nutrition and Food Sciences
2014-09-20
© Science Publishing Group
Zahra Bahadoran
Parvin Mirmiran
Somayeh Hosseinpour-Niazi
Fereidoun Azizi
A Sesame Seeds-Based Breakfast Could Attenuate Sub-Clinical Inflammation in Type 2 Diabetic Patients: A Randomized Controlled Trial
4
2
5
5
2014-09-20
2014-09-20
10.11648/j.ijnfs.s.2015040201.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040201.11
© Science Publishing Group
Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040201.14
Background: using functional food in diet planning and diet therapy is one of the newest approaches in prevention and treatment of non-communicable chronic diseases. Lentil has many bioactive and functional compounds and we have reviewed the influence of lentil in prevention and treatment of chronic diseases in this review study. Materials and methods: In order to do search about mentioned objective key words including Lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, health polyphenol in combination with glycemic index (GI), insulin resistance, diabetes, cancer and hypertension, the sources in PubMed database were examined in the years between1986-2013. Key words such as lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, diabetes, cancer and hypertension were studied with access to Persian sources of Scientific Information Database (SID). Cell studies, animal models, clinical studies and review articles were used with favorable quality. Results: Lentils are rich sources of fibers, resistant starches, prebiotic compounds, phytochemicals, proteins and bioactive peptides, phenolic acids and antioxidants. Lentil has the highest total antioxidant capacity among other foods including apples, dates, raspberries, cherries, figs, oranges, garlic, cabbage and peanuts. High content of fibers and other phytochemicals are found in lentils that could improve glycemic response in diabetic patients, lipid and lipoprotein metabolism and weight management. Lentils may have favorable effects in prevention of diabetes, cancer and cardiovascular diseases (CVDs) prevalence. Conclusion: Increased dietary intake of lentils is considered as an important key in prevention and treatment of chronic diseases, especially type 2 diabetes, cardiovascular and cancer diseases.
Background: using functional food in diet planning and diet therapy is one of the newest approaches in prevention and treatment of non-communicable chronic diseases. Lentil has many bioactive and functional compounds and we have reviewed the influence of lentil in prevention and treatment of chronic diseases in this review study. Materials and methods: In order to do search about mentioned objective key words including Lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, health polyphenol in combination with glycemic index (GI), insulin resistance, diabetes, cancer and hypertension, the sources in PubMed database were examined in the years between1986-2013. Key words such as lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, diabetes, cancer and hypertension were studied with access to Persian sources of Scientific Information Database (SID). Cell studies, animal models, clinical studies and review articles were used with favorable quality. Results: Lentils are rich sources of fibers, resistant starches, prebiotic compounds, phytochemicals, proteins and bioactive peptides, phenolic acids and antioxidants. Lentil has the highest total antioxidant capacity among other foods including apples, dates, raspberries, cherries, figs, oranges, garlic, cabbage and peanuts. High content of fibers and other phytochemicals are found in lentils that could improve glycemic response in diabetic patients, lipid and lipoprotein metabolism and weight management. Lentils may have favorable effects in prevention of diabetes, cancer and cardiovascular diseases (CVDs) prevalence. Conclusion: Increased dietary intake of lentils is considered as an important key in prevention and treatment of chronic diseases, especially type 2 diabetes, cardiovascular and cancer diseases.
Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review
doi:10.11648/j.ijnfs.s.2015040201.14
International Journal of Nutrition and Food Sciences
2014-12-31
© Science Publishing Group
Zahra Aslani
Beitollahe Alipour
Parvin Mirmiran
Zahra Bahadoran
Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review
4
2
20
20
2014-12-31
2014-12-31
10.11648/j.ijnfs.s.2015040201.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040201.14
© Science Publishing Group
Evaluation of Oxidative DNA Damage and Its Relation with Anthropometric Indices in Healthy Adolescents
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ajbio.s.2015030202.11
Reactive oxygen species (ROS) and oxidative stress (OS) have important role in prevention, initiation and progression of chronic diseases from early childhood, but OS status in healthy young subjects and appropriate methods for its measurement have been remained unclear. Evaluation of urinary biomarker set for OS has not been well documented in Iran. In this study, evaluation of OS from urinary biomarker in healthy adolescents and its relevance to anthropometric index were investigated. Forty- hundred students aged 13 and 19 years old participated in this study. 8-hydroxy-2ʹ-deoxyguanosine (8-OHdG) as marker of oxidative DNA damage was measured in adolescents and also its relation with age, sex and body mass index was studied. Subjects were sampled by multistage cluster sampling. The average ratio of 8-OHdG to creatinine was 4.7±4.1.No significant difference of 8-OHdG was observed between boys and girls in this study.
Reactive oxygen species (ROS) and oxidative stress (OS) have important role in prevention, initiation and progression of chronic diseases from early childhood, but OS status in healthy young subjects and appropriate methods for its measurement have been remained unclear. Evaluation of urinary biomarker set for OS has not been well documented in Iran. In this study, evaluation of OS from urinary biomarker in healthy adolescents and its relevance to anthropometric index were investigated. Forty- hundred students aged 13 and 19 years old participated in this study. 8-hydroxy-2ʹ-deoxyguanosine (8-OHdG) as marker of oxidative DNA damage was measured in adolescents and also its relation with age, sex and body mass index was studied. Subjects were sampled by multistage cluster sampling. The average ratio of 8-OHdG to creatinine was 4.7±4.1.No significant difference of 8-OHdG was observed between boys and girls in this study.
Evaluation of Oxidative DNA Damage and Its Relation with Anthropometric Indices in Healthy Adolescents
doi:10.11648/j.ajbio.s.2015030202.11
International Journal of Nutrition and Food Sciences
2015-03-02
© Science Publishing Group
Farzaneh Bagherzadeh
Mehrangiz Ebrahimi-Mameghani
Mohammad Asghari Jafarabadi
Zahra Aslani
Sare Edalati
Evaluation of Oxidative DNA Damage and Its Relation with Anthropometric Indices in Healthy Adolescents
4
2
25
25
2015-03-02
2015-03-02
10.11648/j.ajbio.s.2015030202.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ajbio.s.2015030202.11
© Science Publishing Group
Screening of Potential Sources of Tannin and Its Therapeutic Application
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040201.15
Tannins are a unique category of plant phytochemicals especially in terms of their vast potential health-benefiting properties. Researchers have described the capacity of tannins to enhance glucose uptake and inhibit adipogenesis, thus being potential drugs for the treatment of non-insulin dependent diabetes mellitus. Thus, the present research was conducted to find out tannin content of food products. The percentage of tannin in various analyzed sources ranged from 0.0 to 108.53%; highest in kathaa and lowest in ker and mango bark. The percentage of tannins present in the plants, however, varies. Numerous studies have confirmed that the naturally occurring polyphenols are key factor for the beneficial effects of the herbal medicines. Isolation and identification of active constituents from plants, preparation of standardized dose & dosage regimen can play a significant role in improving the hypoglycaemic action.
Tannins are a unique category of plant phytochemicals especially in terms of their vast potential health-benefiting properties. Researchers have described the capacity of tannins to enhance glucose uptake and inhibit adipogenesis, thus being potential drugs for the treatment of non-insulin dependent diabetes mellitus. Thus, the present research was conducted to find out tannin content of food products. The percentage of tannin in various analyzed sources ranged from 0.0 to 108.53%; highest in kathaa and lowest in ker and mango bark. The percentage of tannins present in the plants, however, varies. Numerous studies have confirmed that the naturally occurring polyphenols are key factor for the beneficial effects of the herbal medicines. Isolation and identification of active constituents from plants, preparation of standardized dose & dosage regimen can play a significant role in improving the hypoglycaemic action.
Screening of Potential Sources of Tannin and Its Therapeutic Application
doi:10.11648/j.ijnfs.s.2015040201.15
International Journal of Nutrition and Food Sciences
2015-03-21
© Science Publishing Group
Mamta Kumari
Shashi Jain
Screening of Potential Sources of Tannin and Its Therapeutic Application
4
2
29
29
2015-03-21
2015-03-21
10.11648/j.ijnfs.s.2015040201.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040201.15
© Science Publishing Group
Review of Meat and Caffeine and the Risk of Bladder Cancer
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040202.11
Bladder cancer (BCa) is a main health issue in both developed and developing countries, especially for men with an incidence that is three to five times greater than that of women. The majority of bladder cancer occurs in males and there is a 14-fold variation in the incidence internationally. About 1,596,670 new cancer cases were diagnosed in 2011. This estimate did not include carcinoma in situ (noninvasive cancer) of any site except urinary bladder. It is commonly known that nutrition has a role in preventing cancer in general. Additionally, new dispute has risen over the effect of dietary factors such as meat and coffee in bladder cancer, which has yielded contradicting results. The review relied on previous researches and studies related to our assumption that meat and caffeine intake is not proved to be directly related to BCa. The study showed that there is no credible evidence stating that BCa is the result of meat and caffeine intake. This was due to the contradiction found in the studies referred to or consulted in the study. The lack of statistical association of meat types, the different methods of cooking, samples under study, and lifestyle enrollment are all considered important variables that were neglected in previous researches. These limitations supported the lack of credibility of such studies that correlated BCa to meat and caffeine intake.
Bladder cancer (BCa) is a main health issue in both developed and developing countries, especially for men with an incidence that is three to five times greater than that of women. The majority of bladder cancer occurs in males and there is a 14-fold variation in the incidence internationally. About 1,596,670 new cancer cases were diagnosed in 2011. This estimate did not include carcinoma in situ (noninvasive cancer) of any site except urinary bladder. It is commonly known that nutrition has a role in preventing cancer in general. Additionally, new dispute has risen over the effect of dietary factors such as meat and coffee in bladder cancer, which has yielded contradicting results. The review relied on previous researches and studies related to our assumption that meat and caffeine intake is not proved to be directly related to BCa. The study showed that there is no credible evidence stating that BCa is the result of meat and caffeine intake. This was due to the contradiction found in the studies referred to or consulted in the study. The lack of statistical association of meat types, the different methods of cooking, samples under study, and lifestyle enrollment are all considered important variables that were neglected in previous researches. These limitations supported the lack of credibility of such studies that correlated BCa to meat and caffeine intake.
Review of Meat and Caffeine and the Risk of Bladder Cancer
doi:10.11648/j.ijnfs.s.2015040202.11
International Journal of Nutrition and Food Sciences
2014-12-27
© Science Publishing Group
Rami Nasr
Aline Yacoubian
Rana Abu Dargham
Raja Khauli
Rami Abou Ghaida
Review of Meat and Caffeine and the Risk of Bladder Cancer
4
2
5
5
2014-12-27
2014-12-27
10.11648/j.ijnfs.s.2015040202.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040202.11
© Science Publishing Group
Sustainability, Security and Safety in the Feed-to-Fish Chain: Focus on Toxic Contamination
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040202.12
The paper discusses the issue of feed ingredients in aquaculture as a telling example of implementation of a sustainable food safety strategy, aimed at protecting the health of next generation, under the One Health paradigm. Finfish and fishery products are a main nutrition security component as a valuable source of animal protein, particularly in developing countries. In addition, they are a critical source of essential oligo-nutrients, such as polyunsaturated fatty acids (PUFAs) and iodine. Production and consumption of fish has greatly increased in the last decade, mostly due to the growth of aquaculture. While the demand for aquaculture products continues to increase, there is the need to address consumers' concerns related to the nutritional quality and safety. In fact, both wild and farmed finfish can represent a significant source of exposure to contaminants for the consumer: noticeably, caught and farmed fish have a comparable content of nutrients and contaminants. Aquaculture feeds made of fish meal and fish oil are the main vehicle for transfer of environmental pollutants to farmed fish. The main fish contaminants (e.g., methylmercury, PCBs, PBDE) can bioaccumulate and affect development in humans. Feed ingredients as well fish species have a different liability to contamination depending, e.g., on the lipophilicity of the specific chemicals. Up-to-date risk-benefit assessments show that high intake of fish may lead to an undesirable intake of pollutants which is not sufficiently balanced by the concurrent intake of protective nutrients, such as PUFA. The use of vegetable-based feed ingredients in aquaculture has been explored from the standpoints of economic sustainability and fish productivity to a greater extent than from those of food safety and nutritional value. Available data show that vegetable oils can significantly modulate the lipid profile in fish flesh, depending on the oil and fish species. The use of vegetable ingredients can drastically reduce the accumulation of the main contaminants in fish; likewise the presence of other “unconventional” contaminants (e.g. PAHs) and the nutritional value of fish flesh could deserve more attention in the assessment of novel aquaculture feeds.
The paper discusses the issue of feed ingredients in aquaculture as a telling example of implementation of a sustainable food safety strategy, aimed at protecting the health of next generation, under the One Health paradigm. Finfish and fishery products are a main nutrition security component as a valuable source of animal protein, particularly in developing countries. In addition, they are a critical source of essential oligo-nutrients, such as polyunsaturated fatty acids (PUFAs) and iodine. Production and consumption of fish has greatly increased in the last decade, mostly due to the growth of aquaculture. While the demand for aquaculture products continues to increase, there is the need to address consumers' concerns related to the nutritional quality and safety. In fact, both wild and farmed finfish can represent a significant source of exposure to contaminants for the consumer: noticeably, caught and farmed fish have a comparable content of nutrients and contaminants. Aquaculture feeds made of fish meal and fish oil are the main vehicle for transfer of environmental pollutants to farmed fish. The main fish contaminants (e.g., methylmercury, PCBs, PBDE) can bioaccumulate and affect development in humans. Feed ingredients as well fish species have a different liability to contamination depending, e.g., on the lipophilicity of the specific chemicals. Up-to-date risk-benefit assessments show that high intake of fish may lead to an undesirable intake of pollutants which is not sufficiently balanced by the concurrent intake of protective nutrients, such as PUFA. The use of vegetable-based feed ingredients in aquaculture has been explored from the standpoints of economic sustainability and fish productivity to a greater extent than from those of food safety and nutritional value. Available data show that vegetable oils can significantly modulate the lipid profile in fish flesh, depending on the oil and fish species. The use of vegetable ingredients can drastically reduce the accumulation of the main contaminants in fish; likewise the presence of other “unconventional” contaminants (e.g. PAHs) and the nutritional value of fish flesh could deserve more attention in the assessment of novel aquaculture feeds.
Sustainability, Security and Safety in the Feed-to-Fish Chain: Focus on Toxic Contamination
doi:10.11648/j.ijnfs.s.2015040202.12
International Journal of Nutrition and Food Sciences
2015-05-06
© Science Publishing Group
Alberto Mantovani
Daniela Ferrari
Chiara Frazzoli
Sustainability, Security and Safety in the Feed-to-Fish Chain: Focus on Toxic Contamination
4
2
24
24
2015-05-06
2015-05-06
10.11648/j.ijnfs.s.2015040202.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040202.12
© Science Publishing Group
The Preventive Approach of Biocompounactives (3): A Review in Recent Advances in Cereals and Some Animal-Based Foods
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.17
Biocompounactives are compounds which have the capability and the ability to interact with one or more component(s) of the living tissue by presenting a wide range of probable effects. They contain chemicals that are found in small quantities in plants and certain foods (such as fruits, vegetables, nuts, oils and whole grains); and they have actions in the body that can promote good health. All scientific studies confirm that a varied and balanced diet is a factor in protection against cancer, cardiovascular disease (CVD), diabetes, osteoporosis, obesity and high cholesterol. The philosophy that food can be a health promoting beyond its nutritional value is gaining acceptance in the public arena and among the scientific community as mounting research links diet/food components to disease prevention and treatment. In this work, we complete the discussion of the preventive approach of biocompounactives, and opportunities that present bioactivity of cereals and some animal-based foods phytochemicals to prevent many chronic diseases. As well, we finish discussing some challenges related to the evaluation of biological activity by some studies presenting important limitations that must be considered before using data types in the interpretation and extrapolation of phytochemicals bioactivities to Humans.
Biocompounactives are compounds which have the capability and the ability to interact with one or more component(s) of the living tissue by presenting a wide range of probable effects. They contain chemicals that are found in small quantities in plants and certain foods (such as fruits, vegetables, nuts, oils and whole grains); and they have actions in the body that can promote good health. All scientific studies confirm that a varied and balanced diet is a factor in protection against cancer, cardiovascular disease (CVD), diabetes, osteoporosis, obesity and high cholesterol. The philosophy that food can be a health promoting beyond its nutritional value is gaining acceptance in the public arena and among the scientific community as mounting research links diet/food components to disease prevention and treatment. In this work, we complete the discussion of the preventive approach of biocompounactives, and opportunities that present bioactivity of cereals and some animal-based foods phytochemicals to prevent many chronic diseases. As well, we finish discussing some challenges related to the evaluation of biological activity by some studies presenting important limitations that must be considered before using data types in the interpretation and extrapolation of phytochemicals bioactivities to Humans.
The Preventive Approach of Biocompounactives (3): A Review in Recent Advances in Cereals and Some Animal-Based Foods
doi:10.11648/j.ijnfs.20150403.17
International Journal of Nutrition and Food Sciences
2015-04-20
© Science Publishing Group
Abdelkarim Guaâdaoui
Fatma Bouhtit
Mounir Cherfi
Abdellah Hamal
The Preventive Approach of Biocompounactives (3): A Review in Recent Advances in Cereals and Some Animal-Based Foods
4
3
309
309
2015-04-20
2015-04-20
10.11648/j.ijnfs.20150403.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.17
© Science Publishing Group
Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.18
The ionic gelation is a technique of microencapsulation by a reaction between a polymer solution and an ionic solution. This technique can protect the nutraceutical bioactive compounds. This study used the process of ionic gelation solution with sodium alginate in order to obtain a new product: a bioactive water from passion fruit microcapsules placed in the carbonated mineral water. The physical-chemical, microbiological stability, and migration of the bioactive compounds of microcapsule for water for 35 days at 5 ± 1 °C was verified. For the microcapsules, it was possible to verify that the levels of ascorbic acid and carotenoids decreased during the storage period, and phenols remained constant (p≤0,05). Microcapsules and water presented balance of the ascorbic acid, carotenoids and phenols levels (p≤0,05). This result indicates migration of the bioactive compounds of the microcapsule to water and consequently the bioactivation of carbonated mineral water.
The ionic gelation is a technique of microencapsulation by a reaction between a polymer solution and an ionic solution. This technique can protect the nutraceutical bioactive compounds. This study used the process of ionic gelation solution with sodium alginate in order to obtain a new product: a bioactive water from passion fruit microcapsules placed in the carbonated mineral water. The physical-chemical, microbiological stability, and migration of the bioactive compounds of microcapsule for water for 35 days at 5 ± 1 °C was verified. For the microcapsules, it was possible to verify that the levels of ascorbic acid and carotenoids decreased during the storage period, and phenols remained constant (p≤0,05). Microcapsules and water presented balance of the ascorbic acid, carotenoids and phenols levels (p≤0,05). This result indicates migration of the bioactive compounds of the microcapsule to water and consequently the bioactivation of carbonated mineral water.
Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules
doi:10.11648/j.ijnfs.20150403.18
International Journal of Nutrition and Food Sciences
2015-04-20
© Science Publishing Group
Morais A. B. L.
Xavier A. C. R.
Silva G. F.
Silva M. A. A. P.
Pagani A. A. C.
Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules
4
3
319
319
2015-04-20
2015-04-20
10.11648/j.ijnfs.20150403.18
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.18
© Science Publishing Group
Development and Assessment of Conformance of Cowpea Flour for Cake Production
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.19
Cowpea is a nutritious component in human diet as well as livestock feed. It is of major importance to the livelihoods of millions of people in developing countries because it is an important source of proteins, minerals and vitamins. The leaves, pods and seeds of cowpea are consumed. This study explored the feasibility of preparing a Supreme Quality Cowpea Flour (SQCF) as a substitute for wheat flour for the preparation of cakes. Development of the composite cowpea-wheat flour followed a 3 x 2 factorial design with cowpea-wheat proportions (100%:0%, 75%:25% and 50%:50%) and heat treatments (150 and 200 oC) as factors. The composite flour produced was then used to produce cake and evaluated sensorially based on ranking for preference. Hundred percent (100%) wheat flour cake was used as control. The composite flour with proportion 50%:50% cowpea: wheat baked at 200 oC produced the most preferred cake which was significantly higher (P < 0.05) in terms of taste (7.22±2.01) and overall acceptability (7.03±1.82) when compared with the taste (6.67±1.84) and overall acceptability (6.80 ±1.81) of the control. The application of this by industry will encourage the use of cowpea, a readily available legume for the production of cake.
Cowpea is a nutritious component in human diet as well as livestock feed. It is of major importance to the livelihoods of millions of people in developing countries because it is an important source of proteins, minerals and vitamins. The leaves, pods and seeds of cowpea are consumed. This study explored the feasibility of preparing a Supreme Quality Cowpea Flour (SQCF) as a substitute for wheat flour for the preparation of cakes. Development of the composite cowpea-wheat flour followed a 3 x 2 factorial design with cowpea-wheat proportions (100%:0%, 75%:25% and 50%:50%) and heat treatments (150 and 200 oC) as factors. The composite flour produced was then used to produce cake and evaluated sensorially based on ranking for preference. Hundred percent (100%) wheat flour cake was used as control. The composite flour with proportion 50%:50% cowpea: wheat baked at 200 oC produced the most preferred cake which was significantly higher (P < 0.05) in terms of taste (7.22±2.01) and overall acceptability (7.03±1.82) when compared with the taste (6.67±1.84) and overall acceptability (6.80 ±1.81) of the control. The application of this by industry will encourage the use of cowpea, a readily available legume for the production of cake.
Development and Assessment of Conformance of Cowpea Flour for Cake Production
doi:10.11648/j.ijnfs.20150403.19
International Journal of Nutrition and Food Sciences
2015-04-20
© Science Publishing Group
Agboka Judith Akosua
Kpodo Fidelis Mawunyo Kwasi
Dzah Courage Sedem
Mensah Christopher
Development and Assessment of Conformance of Cowpea Flour for Cake Production
4
3
325
325
2015-04-20
2015-04-20
10.11648/j.ijnfs.20150403.19
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.19
© Science Publishing Group
Antimicrobial Activity of Bacteriocins Isolated from Lactic Acid Bacteria Against Resistant Pathogenic Strains
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.20
This study was carried out to treat the microbial diseases in natural way and reduced the antibiotic resistance pressure. Five species of Lactic acid bacteria namely, L. acidophilus, L. bulgaricus, L. dulbrueckii L. plantarum, and L. fermentum, were isolated from locally produced yogurt. Bacteriocins were isolated from MRS broth culture of theses Lactic acid bacteria through the ammonium sulphate precipitation method. Extracted bacteriocins were tested against test strain i.e E.coli ATCC 25922 to obtain optimum pH, storage temperature and heating temperature for maximum antibacterial activity. For this (2-12) pH range, storage temperatures (-20 °C, 4 °C and 37 °C for 1 month) and heating temperatures (60 °C, 100 °C and 121 °C for 15 minutes) were tested. Later the antibacterial activity of these bacteriocins were tested at concluded optimum conditions against each other as well as against different locally isolated pathogens viz. Methicillin-Resistant-Staphylococcus-aureus, E.coli, Salmonella and Staphylococcus aureus by using well diffusion agar method. It was found that bacteriocins activities were maximum at pH 6 and 4 °C storage temperature. Maximum activity was found after heating bacteriocins at 60 °C as compared to 100 °C and 121 °C. Bacteriocins of lactobacilli were harmless against each other at any pH, heat temperatures and storage temperatures. Antibacterial activity of bacteriocins extracted from L.acidophilus showed maximum activity against pathogenic bacteria as compare to others. The present study has highlighted the antibacterial role of bacteriocins isolated from Lactic acid bacteria by indicating their potential to treat a variety of human and animal diseases.
This study was carried out to treat the microbial diseases in natural way and reduced the antibiotic resistance pressure. Five species of Lactic acid bacteria namely, L. acidophilus, L. bulgaricus, L. dulbrueckii L. plantarum, and L. fermentum, were isolated from locally produced yogurt. Bacteriocins were isolated from MRS broth culture of theses Lactic acid bacteria through the ammonium sulphate precipitation method. Extracted bacteriocins were tested against test strain i.e E.coli ATCC 25922 to obtain optimum pH, storage temperature and heating temperature for maximum antibacterial activity. For this (2-12) pH range, storage temperatures (-20 °C, 4 °C and 37 °C for 1 month) and heating temperatures (60 °C, 100 °C and 121 °C for 15 minutes) were tested. Later the antibacterial activity of these bacteriocins were tested at concluded optimum conditions against each other as well as against different locally isolated pathogens viz. Methicillin-Resistant-Staphylococcus-aureus, E.coli, Salmonella and Staphylococcus aureus by using well diffusion agar method. It was found that bacteriocins activities were maximum at pH 6 and 4 °C storage temperature. Maximum activity was found after heating bacteriocins at 60 °C as compared to 100 °C and 121 °C. Bacteriocins of lactobacilli were harmless against each other at any pH, heat temperatures and storage temperatures. Antibacterial activity of bacteriocins extracted from L.acidophilus showed maximum activity against pathogenic bacteria as compare to others. The present study has highlighted the antibacterial role of bacteriocins isolated from Lactic acid bacteria by indicating their potential to treat a variety of human and animal diseases.
Antimicrobial Activity of Bacteriocins Isolated from Lactic Acid Bacteria Against Resistant Pathogenic Strains
doi:10.11648/j.ijnfs.20150403.20
International Journal of Nutrition and Food Sciences
2015-04-20
© Science Publishing Group
Muhammad Zahid
Muhammad Ashraf
Muhammad Arshad
Ghulam Muhammad
Aqeela Yasmin
Hafiz Muhammad Adnan Hameed
Antimicrobial Activity of Bacteriocins Isolated from Lactic Acid Bacteria Against Resistant Pathogenic Strains
4
3
331
331
2015-04-20
2015-04-20
10.11648/j.ijnfs.20150403.20
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.20
© Science Publishing Group
The Effect of Cooking and Fermentation on the Functional and Nutritional Properties of Walnut and Maize
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.21
Walnuts locally called ‘asala’or ‘awusa’ are eaten after boiling and maize which is fermented in the production of gruels called ‘ogi’ a widely utilized complementary food, shows qualitative and quantitative deficiency in protein content. The objective of this work is to co-ferment raw maize and walnut and also cooked walnut and maize to get low cost infant complementary foods of improved nutritional quality which might address malnutrition in infants. The mixture was prepared by co-fermenting 300g cooked walnut with 700g raw maize w/w (CWM) for 72h at 30OC. After 72h each product was wet- milled, sieved and dried at 60oC. Resultant flour was analyzed for: Proximate composition, minerals, anti-nutrients, amino acids, fatty acids, phospholipids, sterols contents and consistency using standard methods. The pH of (RW/M) dropped more drastically from 6 to 5 at 12h to 72h than that of (CW/M). RW/M had higher values of ash (0.98), moisture (12.74), crude protein (10.72), crude fiber (4.63), ether extract (2.53), CHO (68.4) and energy (2824) than CWM. Cooking reduced the proximate composition. RWM was more enhanced in most amino acids, minerals, mystric, stearic, and linoleic acids. CW/M had more reduced values of oxalate, saponin, alkaloid, flavanoid and higher phytate. Phytin than RW/M. The values of total phenol in both samples were comparable. RW/M could serve as infant complementary food of improved nutritional quality. Bacillus pumilus, Lactobacillus delbrueckii, Leuconostocmesenteroide and Saccharomyces cerevisiaewere isolated from the fermented foods.
Walnuts locally called ‘asala’or ‘awusa’ are eaten after boiling and maize which is fermented in the production of gruels called ‘ogi’ a widely utilized complementary food, shows qualitative and quantitative deficiency in protein content. The objective of this work is to co-ferment raw maize and walnut and also cooked walnut and maize to get low cost infant complementary foods of improved nutritional quality which might address malnutrition in infants. The mixture was prepared by co-fermenting 300g cooked walnut with 700g raw maize w/w (CWM) for 72h at 30OC. After 72h each product was wet- milled, sieved and dried at 60oC. Resultant flour was analyzed for: Proximate composition, minerals, anti-nutrients, amino acids, fatty acids, phospholipids, sterols contents and consistency using standard methods. The pH of (RW/M) dropped more drastically from 6 to 5 at 12h to 72h than that of (CW/M). RW/M had higher values of ash (0.98), moisture (12.74), crude protein (10.72), crude fiber (4.63), ether extract (2.53), CHO (68.4) and energy (2824) than CWM. Cooking reduced the proximate composition. RWM was more enhanced in most amino acids, minerals, mystric, stearic, and linoleic acids. CW/M had more reduced values of oxalate, saponin, alkaloid, flavanoid and higher phytate. Phytin than RW/M. The values of total phenol in both samples were comparable. RW/M could serve as infant complementary food of improved nutritional quality. Bacillus pumilus, Lactobacillus delbrueckii, Leuconostocmesenteroide and Saccharomyces cerevisiaewere isolated from the fermented foods.
The Effect of Cooking and Fermentation on the Functional and Nutritional Properties of Walnut and Maize
doi:10.11648/j.ijnfs.20150403.21
International Journal of Nutrition and Food Sciences
2015-04-28
© Science Publishing Group
Mojisola Adenike Oyarekua
Emmanuel Olufemi Bankefa
The Effect of Cooking and Fermentation on the Functional and Nutritional Properties of Walnut and Maize
4
3
342
342
2015-04-28
2015-04-28
10.11648/j.ijnfs.20150403.21
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.21
© Science Publishing Group
Genetically Modified Foods and the Probable Risks on Human Health
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.23
Changing existing features of living beings or giving new features to them by changing the natural gene sequence through biotechnological methods is called “genetically modified organisms”, in short “GMO”. Nowadays, lots of food consumed is either totally genetically modified food or a type of food including food components produced by gene modification technology. Improving nutritive quality, extracting aminoacids as food additives and enzymes in microorganisms, increasing retention period and organeolepticquality, new planting methods, precocity, resistance against disease, stres, herbicide and viruses, better waste utilization, saving of soil, water and energy, creating new bioprocesses are the probable advantages of genetically modified organisms, whereas changes in food quality, genetic diversity threats, unfair competition between organic suppliers and traditional suppliers, noncompulsory awarness raising in some countries, food industry dominated only by a few big companies, biopiracy and consuming of natural resources by foreigners are among the probable disadvantages of genetically modified foods. Among the hesitations about GMO widely used and consumed all over the world, the most topical issue is the probable health risks caused by GMOs which are consumed as food. Through gene transfer, some features causing allergy and disease can be carried from other organism and as a consequence of this, there may be the risk of finding unexpected biochemical products in transgenic products. As uncertainities about GM foods continue, studies conducted in many countries have revealed that there are many differences among people’s information, attitude and behaviour toward this issue in various countries. Modified food is affected by factors such as education and knowledge level, risk perception, socioeconomic status, media, etc. Besides, level of income and occupation follow them. In the present compilation based on literature, it is aimed to summarize the facts related to GMO. For this reason, the probable risk factors for human health, consumer reaction, the pros and cons of GMOs stated by defining GM generally are explained in the study. With the present study aiming to reveal GM foods and their probable health risks for human, it is concluded that consumers accept the existence of biotechnologic applications but they are not familiar with these products and also consumers have great considerations about GMO produced by genetic modification and they display a negative attitude toward GM products.Consumer should be informed due to all these reasons. Media organs, therefore, have a significant role as the source of information and they will also contribute to raise awareness in society.
Changing existing features of living beings or giving new features to them by changing the natural gene sequence through biotechnological methods is called “genetically modified organisms”, in short “GMO”. Nowadays, lots of food consumed is either totally genetically modified food or a type of food including food components produced by gene modification technology. Improving nutritive quality, extracting aminoacids as food additives and enzymes in microorganisms, increasing retention period and organeolepticquality, new planting methods, precocity, resistance against disease, stres, herbicide and viruses, better waste utilization, saving of soil, water and energy, creating new bioprocesses are the probable advantages of genetically modified organisms, whereas changes in food quality, genetic diversity threats, unfair competition between organic suppliers and traditional suppliers, noncompulsory awarness raising in some countries, food industry dominated only by a few big companies, biopiracy and consuming of natural resources by foreigners are among the probable disadvantages of genetically modified foods. Among the hesitations about GMO widely used and consumed all over the world, the most topical issue is the probable health risks caused by GMOs which are consumed as food. Through gene transfer, some features causing allergy and disease can be carried from other organism and as a consequence of this, there may be the risk of finding unexpected biochemical products in transgenic products. As uncertainities about GM foods continue, studies conducted in many countries have revealed that there are many differences among people’s information, attitude and behaviour toward this issue in various countries. Modified food is affected by factors such as education and knowledge level, risk perception, socioeconomic status, media, etc. Besides, level of income and occupation follow them. In the present compilation based on literature, it is aimed to summarize the facts related to GMO. For this reason, the probable risk factors for human health, consumer reaction, the pros and cons of GMOs stated by defining GM generally are explained in the study. With the present study aiming to reveal GM foods and their probable health risks for human, it is concluded that consumers accept the existence of biotechnologic applications but they are not familiar with these products and also consumers have great considerations about GMO produced by genetic modification and they display a negative attitude toward GM products.Consumer should be informed due to all these reasons. Media organs, therefore, have a significant role as the source of information and they will also contribute to raise awareness in society.
Genetically Modified Foods and the Probable Risks on Human Health
doi:10.11648/j.ijnfs.20150403.23
International Journal of Nutrition and Food Sciences
2015-05-07
© Science Publishing Group
Gulcin Algan Ozkok
Genetically Modified Foods and the Probable Risks on Human Health
4
3
363
363
2015-05-07
2015-05-07
10.11648/j.ijnfs.20150403.23
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.23
© Science Publishing Group
Roles of Rural Women in Livelihood and Sustainable Food Security in Ethiopia: A Case Study from Delanta Dawunt District, North Wollo Zone
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.22
This study was conducted at Delanta Dawunt District, which was characterized by high population density, recurrent drought and food insecurity. By so doing, it has assessed the various ranges of activities that are performed by women and identified the overall problems encountered by women. To these end, attempts have been made by rural women to identify their roles in livelihood and sustainable food security in Ethiopia in general and the Delanta Dawunt District in particular. The study was conducted by taking four sampled rural local districts from a total of 44 local districts. Household surveys were made by taking 160 women and 40 men. The interviewees were selected using stratified random sampling technique in 50 households from each local district. The data were analyzed using percentage, mean score, cumulative frequency and Chi-Square tests. As the results shown, women were more participating in a wide range of poverty alleviation. They were food producers and providers in Delanta Dawunt District. Despite their fundamental roles in agricultural sectors and sustainable food security, women have been marginalized for so long. Among the total respondents, about 85, 80, 71 and 54 % of the respondents stated that women were more venerable for quality and quantity of food, water, health services and fuel wood, respectively and 65% of adults (women) ate twice per day (mornings and evenings). This occurred under the normal and good harvesting seasons. In terms of agro-ecology, two meals per day were more common in Woina Dega (72%), Dega (70%) and Kolla (46%). In general, women have limited access of dietary composition of nutritional meals in the study area. Among the crop production activities, storage preparation (92%) and storing processes (83%) were mainly performed by women, weeding, harvesting and post-harvesting, and threshing field preparation tasks shared equally with men by 53, 50 and 83%, respectively. With respect to livestock management, women have taken a lion’s share. Of the livestock management tasks, milk processing 83%), caring of new borne animals (52%) and barn cleaning (63%), and almost all the household duties were predominantly performed by women. Women have also limited access of agricultural products, credit facilities, skill training, education, extension services and information. To strengthen and develop women involvement in livelihood and sustainable food security all concerned bodies should take appropriate measures to empower women’s in education and training. The packages of development including improvements in income, health, nutrition and education should be addressed women’s.
This study was conducted at Delanta Dawunt District, which was characterized by high population density, recurrent drought and food insecurity. By so doing, it has assessed the various ranges of activities that are performed by women and identified the overall problems encountered by women. To these end, attempts have been made by rural women to identify their roles in livelihood and sustainable food security in Ethiopia in general and the Delanta Dawunt District in particular. The study was conducted by taking four sampled rural local districts from a total of 44 local districts. Household surveys were made by taking 160 women and 40 men. The interviewees were selected using stratified random sampling technique in 50 households from each local district. The data were analyzed using percentage, mean score, cumulative frequency and Chi-Square tests. As the results shown, women were more participating in a wide range of poverty alleviation. They were food producers and providers in Delanta Dawunt District. Despite their fundamental roles in agricultural sectors and sustainable food security, women have been marginalized for so long. Among the total respondents, about 85, 80, 71 and 54 % of the respondents stated that women were more venerable for quality and quantity of food, water, health services and fuel wood, respectively and 65% of adults (women) ate twice per day (mornings and evenings). This occurred under the normal and good harvesting seasons. In terms of agro-ecology, two meals per day were more common in Woina Dega (72%), Dega (70%) and Kolla (46%). In general, women have limited access of dietary composition of nutritional meals in the study area. Among the crop production activities, storage preparation (92%) and storing processes (83%) were mainly performed by women, weeding, harvesting and post-harvesting, and threshing field preparation tasks shared equally with men by 53, 50 and 83%, respectively. With respect to livestock management, women have taken a lion’s share. Of the livestock management tasks, milk processing 83%), caring of new borne animals (52%) and barn cleaning (63%), and almost all the household duties were predominantly performed by women. Women have also limited access of agricultural products, credit facilities, skill training, education, extension services and information. To strengthen and develop women involvement in livelihood and sustainable food security all concerned bodies should take appropriate measures to empower women’s in education and training. The packages of development including improvements in income, health, nutrition and education should be addressed women’s.
Roles of Rural Women in Livelihood and Sustainable Food Security in Ethiopia: A Case Study from Delanta Dawunt District, North Wollo Zone
doi:10.11648/j.ijnfs.20150403.22
International Journal of Nutrition and Food Sciences
2015-05-06
© Science Publishing Group
Nahusenay A.
Tessfaye T.
Roles of Rural Women in Livelihood and Sustainable Food Security in Ethiopia: A Case Study from Delanta Dawunt District, North Wollo Zone
4
3
355
355
2015-05-06
2015-05-06
10.11648/j.ijnfs.20150403.22
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.22
© Science Publishing Group
Major Cause of Organ and Carcass Condemnation and Its Financial Loss at Bishoftu Elfora Export Abattoir
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.24
The study was conducted from October 2013 to April 2014 in ELFORA export abattoir. The aim of this study was to identify and determine the major causes of organ and carcass condemnation and to estimate financial losses attributed to the condemned organs and carcasses from sheep and goats slaughtered in the abattoir. Standard antemortem and postmortem inspection procedures were followed throughout the study. Antemortem inspection was carried out in the lairage. There were higher record of nasal discharge, coughing, depression and lameness in both species. Postmortem examinations were conducted through their identification number to detect gross abnormalities and aesthetic reasons that rendered each organ to be rejected from the view of local and international markets. A total of 384 sheep and 384 goats slaughtered in the abattoir were included in the study. From these slaughtered animals, 768 organs and carcasses were examined. The study revealed that a total of 325 (42.3%) livers, 285 (37%) lungs, 40 (5.20%) hearts, 76 (9.90%) kidneys and 42 (5.46%) carcasses were rejected due to various causes. Stelesia hepatica (38.3%), pneumonia (60%), pericarditis (54.3%) and nephritis (35.3%) were found to be the major causes responsible for rejection of respective organs and carcass. The annual loss due to the rejection of organs and carcasses from the small ruminants slaughtered in ELFORA export abattoir is estimated to be 79,894.58 USD. In conclusions results of the present study justify immediate need of prevention of various pathogens that causes organ and carcass condemnation and pathological abnormalities through development of animal health delivery, enforcement of slaughter policy, education on animal welfare/humane slaughter, and training of slaughterhouse personnel on standard slaughter operations.
The study was conducted from October 2013 to April 2014 in ELFORA export abattoir. The aim of this study was to identify and determine the major causes of organ and carcass condemnation and to estimate financial losses attributed to the condemned organs and carcasses from sheep and goats slaughtered in the abattoir. Standard antemortem and postmortem inspection procedures were followed throughout the study. Antemortem inspection was carried out in the lairage. There were higher record of nasal discharge, coughing, depression and lameness in both species. Postmortem examinations were conducted through their identification number to detect gross abnormalities and aesthetic reasons that rendered each organ to be rejected from the view of local and international markets. A total of 384 sheep and 384 goats slaughtered in the abattoir were included in the study. From these slaughtered animals, 768 organs and carcasses were examined. The study revealed that a total of 325 (42.3%) livers, 285 (37%) lungs, 40 (5.20%) hearts, 76 (9.90%) kidneys and 42 (5.46%) carcasses were rejected due to various causes. Stelesia hepatica (38.3%), pneumonia (60%), pericarditis (54.3%) and nephritis (35.3%) were found to be the major causes responsible for rejection of respective organs and carcass. The annual loss due to the rejection of organs and carcasses from the small ruminants slaughtered in ELFORA export abattoir is estimated to be 79,894.58 USD. In conclusions results of the present study justify immediate need of prevention of various pathogens that causes organ and carcass condemnation and pathological abnormalities through development of animal health delivery, enforcement of slaughter policy, education on animal welfare/humane slaughter, and training of slaughterhouse personnel on standard slaughter operations.
Major Cause of Organ and Carcass Condemnation and Its Financial Loss at Bishoftu Elfora Export Abattoir
doi:10.11648/j.ijnfs.20150403.24
International Journal of Nutrition and Food Sciences
2015-05-09
© Science Publishing Group
Aynalem Mandefro
Kassaye Aragaw
Birhanu Hailu
Gezahegn Alemayehu
Gemechu Chala
Major Cause of Organ and Carcass Condemnation and Its Financial Loss at Bishoftu Elfora Export Abattoir
4
3
372
372
2015-05-09
2015-05-09
10.11648/j.ijnfs.20150403.24
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.24
© Science Publishing Group
Epidemiological Status and Vector Identification of Bovine Trypanosomiosis in Didesa District of Oromia Regional State, Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.25
A cross sectional study was conducted in Didesa district of Oromia Regional State from November 2013 to June 2014 to determine the prevalence of trypanosomosis and tsetse density. Simple random sampling was used to select 556 cattle from the purposively selected four PAs for collection of blood sample. Buffy coat technique was used to determine prevalence of bovine trypansomiosis in the study area and trap was deployed for collection of tsetse flies. Blood sample was examined and it was found that 27 (4.86%) were parasitic positive. The prevalence was insignificant (P>0.05) in sex group, age, body condition score and between peasant association. But PCV between parasitemic and aparasitaemic is significant (p< 0.05).In this study the most common trypanosome species identified were T. congolense (17/27, 62.96%) followed by T. vivax (9/27, 33.33% and mixed T. vivax and T. congolense (1/27, 3.70%). The proportional prevalence of T. congolense is significantly higher (P=0.000) than the other trypanosome species. The mean PCV values recorded were 21.52% in parasitaemic and 28.49% in aparasitaemic animals with a statistical significant difference (P<0.05). About 40 traps were deployed for 48 hours (2 days) for collection of tsetse fly. A total of 557 flies were collected from a study area, of which the higher density was for tsetse fly 382 (4.90 flies per trap per day) followed by 137 Stomoxys, 32 Tabanus and 6 haematopta. Generally, this study showed that trypanosomosis is still present and becomes a constraint for livestock production of the study area. So control and prevention mechanisms must be continued to reduce prevalence of the disease and tsetse flies population.
A cross sectional study was conducted in Didesa district of Oromia Regional State from November 2013 to June 2014 to determine the prevalence of trypanosomosis and tsetse density. Simple random sampling was used to select 556 cattle from the purposively selected four PAs for collection of blood sample. Buffy coat technique was used to determine prevalence of bovine trypansomiosis in the study area and trap was deployed for collection of tsetse flies. Blood sample was examined and it was found that 27 (4.86%) were parasitic positive. The prevalence was insignificant (P>0.05) in sex group, age, body condition score and between peasant association. But PCV between parasitemic and aparasitaemic is significant (p< 0.05).In this study the most common trypanosome species identified were T. congolense (17/27, 62.96%) followed by T. vivax (9/27, 33.33% and mixed T. vivax and T. congolense (1/27, 3.70%). The proportional prevalence of T. congolense is significantly higher (P=0.000) than the other trypanosome species. The mean PCV values recorded were 21.52% in parasitaemic and 28.49% in aparasitaemic animals with a statistical significant difference (P<0.05). About 40 traps were deployed for 48 hours (2 days) for collection of tsetse fly. A total of 557 flies were collected from a study area, of which the higher density was for tsetse fly 382 (4.90 flies per trap per day) followed by 137 Stomoxys, 32 Tabanus and 6 haematopta. Generally, this study showed that trypanosomosis is still present and becomes a constraint for livestock production of the study area. So control and prevention mechanisms must be continued to reduce prevalence of the disease and tsetse flies population.
Epidemiological Status and Vector Identification of Bovine Trypanosomiosis in Didesa District of Oromia Regional State, Ethiopia
doi:10.11648/j.ijnfs.20150403.25
International Journal of Nutrition and Food Sciences
2015-05-12
© Science Publishing Group
Gamechu Fayisa
Aynalem Mandefro
Birhanu Hailu
Gemechu Chala
Gezahegn Alemayehu
Epidemiological Status and Vector Identification of Bovine Trypanosomiosis in Didesa District of Oromia Regional State, Ethiopia
4
3
380
380
2015-05-12
2015-05-12
10.11648/j.ijnfs.20150403.25
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.25
© Science Publishing Group
Prevalence of Goiter and Associated Factors Among Primary School Children Aged 6-12 Years Old in Goba Town, South East, Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.26
Background: There are many reasons for children to underperform at school such as nutritional status, socio-cultural environment and other environmental factors. Iodine deficiency disorder is the major cause of preventable brain damage in children resulting in academic underperformance. Although few studies have been conducted on goiter among primary school children in Ethiopia, the mountainous area like Goba town which experiences poor soil conservation over a long period of time and the leaching away of the iodine-rich soil, needs special concern. Objective: This study assessed the prevalence of goiter and its associated factors among school children in Goba town, southeastern Ethiopia. Methods: School based cross sectional study design was employed on study participants of 397 children in age groups of 6-12 years from four primary schools in Goba town with a 98.2% response rate. The study was conducted from April to May, 2012. A systematic sampling technique was applied to select children; Pre-tested structured questionnaire was used to collect data on socio-demographic variables of children and their parents. Selected students were examined for the presence of goiter and classified based on WHO recommendation. Salt test for iodine content was done using field fast salt test kit. Multiple logistic regression analysis was done to see the effect of independent variables on the outcome variable (presence of goiter). Results: Out of 397 childern 209(52.6%) were females. The total goiter prevalence was 50.6 %{ 95% CI = (45.7, 55.6)} with grade 1 goiter having 33.5% {95% CI = (28.9, 38.4)} and grade 2 goiter having 17.1 %{ 95% CI = (13.6, 21.3)}. The goiter prevalence was found higher in females 112(53.6%) {95% CI = (46.6, 60.5)} than in males 89 (47.3%) {95 % CI = (40.0, 54.7)} though statistically insignificant in the studied school age children. The age of study subjects (AOR=1.86; 95% CI=1.10, 3.15) had significant association with goiter. With respect to salt consumption at home, for the study participants 110(27.7%) of children were given salt which had no iodine (0 ppm) and 169(42.6%) of them were given salt which contained medium level of salt (<15ppm) and the remaining 118(29.7%) were given sufficiently iodized salt. Conclusion: Prevalence of total goiter among school children is very high and it was higher in females than males. The salt test results showed that most households do not use sufficiently iodised salt.
Background: There are many reasons for children to underperform at school such as nutritional status, socio-cultural environment and other environmental factors. Iodine deficiency disorder is the major cause of preventable brain damage in children resulting in academic underperformance. Although few studies have been conducted on goiter among primary school children in Ethiopia, the mountainous area like Goba town which experiences poor soil conservation over a long period of time and the leaching away of the iodine-rich soil, needs special concern. Objective: This study assessed the prevalence of goiter and its associated factors among school children in Goba town, southeastern Ethiopia. Methods: School based cross sectional study design was employed on study participants of 397 children in age groups of 6-12 years from four primary schools in Goba town with a 98.2% response rate. The study was conducted from April to May, 2012. A systematic sampling technique was applied to select children; Pre-tested structured questionnaire was used to collect data on socio-demographic variables of children and their parents. Selected students were examined for the presence of goiter and classified based on WHO recommendation. Salt test for iodine content was done using field fast salt test kit. Multiple logistic regression analysis was done to see the effect of independent variables on the outcome variable (presence of goiter). Results: Out of 397 childern 209(52.6%) were females. The total goiter prevalence was 50.6 %{ 95% CI = (45.7, 55.6)} with grade 1 goiter having 33.5% {95% CI = (28.9, 38.4)} and grade 2 goiter having 17.1 %{ 95% CI = (13.6, 21.3)}. The goiter prevalence was found higher in females 112(53.6%) {95% CI = (46.6, 60.5)} than in males 89 (47.3%) {95 % CI = (40.0, 54.7)} though statistically insignificant in the studied school age children. The age of study subjects (AOR=1.86; 95% CI=1.10, 3.15) had significant association with goiter. With respect to salt consumption at home, for the study participants 110(27.7%) of children were given salt which had no iodine (0 ppm) and 169(42.6%) of them were given salt which contained medium level of salt (<15ppm) and the remaining 118(29.7%) were given sufficiently iodized salt. Conclusion: Prevalence of total goiter among school children is very high and it was higher in females than males. The salt test results showed that most households do not use sufficiently iodised salt.
Prevalence of Goiter and Associated Factors Among Primary School Children Aged 6-12 Years Old in Goba Town, South East, Ethiopia
doi:10.11648/j.ijnfs.20150403.26
International Journal of Nutrition and Food Sciences
2015-05-12
© Science Publishing Group
Habtamu Demelash Enyew
Ketema Gashaw Zemedkun
Addisu Melese Dagnaw
Prevalence of Goiter and Associated Factors Among Primary School Children Aged 6-12 Years Old in Goba Town, South East, Ethiopia
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2015-05-12
2015-05-12
10.11648/j.ijnfs.20150403.26
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.26
© Science Publishing Group
Protective Effect of Fish Oil and Virgin Olive Oil on Diethylnitrosamine Toxicity in Rats
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.27
Liver injury induced by viruses, toxic chemicals, certain drugs and environmental pollutants, has been on the increase for the past few decades and recognized as a toxicological problem. Nitrosamine compounds are known hepatic carcinogens. The present study was carried out to investigate the hepatoprotective effect of fish oil and virgin olive oil against diethylnitrosamine (DEN) intoxication in rats compared with drug (25mg/kg diet). Wister rats weighing 200 ± 5 g were induced hepatotoxicity by injection of DEN (via single intraperitoneally injection at 150 mg/kg/body weight). Rats were divided into 9 groups (n = 6) of non- hepatotoxicity, non- hepatotoxicity and treated, hepatotoxicity non-treated and hepatotoxicity treated with drug, fish oil, virgin olive oil. After 8 weeks the rats feeding with fish oil, virgin olive oil supplied to hepatotoxicity rats instead of diet significant improvement in lipid profile and liver function. However, a significantly increment in the activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSPx) and glutathione reduced (GSH) were observed in blood of hepatotoxicity rats treated with fish oil, virgin olive oil and mixtures. The treated groups showed a significant decrement in thiobarbituric acid reactive substances (MDA) in serum. Since the study of induction of the redox enzymes is considered to be a reliable marker for evaluating the antiperoxidative efficacy of the fish oil and virgin olive oil. Treatment with fish oil and virgin olive oil reduces the histopathological liver abnormalities associated with hepatotoxicity. Moreover to the anti hepatotoxicity effect and possess antioxidant potential that may be used for therapeutic purposes suggested. The present study showed that fish oil, virgin olive oil were able to prevent or reduce the severity of diethylnitrosamine -induced liver injury.
Liver injury induced by viruses, toxic chemicals, certain drugs and environmental pollutants, has been on the increase for the past few decades and recognized as a toxicological problem. Nitrosamine compounds are known hepatic carcinogens. The present study was carried out to investigate the hepatoprotective effect of fish oil and virgin olive oil against diethylnitrosamine (DEN) intoxication in rats compared with drug (25mg/kg diet). Wister rats weighing 200 ± 5 g were induced hepatotoxicity by injection of DEN (via single intraperitoneally injection at 150 mg/kg/body weight). Rats were divided into 9 groups (n = 6) of non- hepatotoxicity, non- hepatotoxicity and treated, hepatotoxicity non-treated and hepatotoxicity treated with drug, fish oil, virgin olive oil. After 8 weeks the rats feeding with fish oil, virgin olive oil supplied to hepatotoxicity rats instead of diet significant improvement in lipid profile and liver function. However, a significantly increment in the activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSPx) and glutathione reduced (GSH) were observed in blood of hepatotoxicity rats treated with fish oil, virgin olive oil and mixtures. The treated groups showed a significant decrement in thiobarbituric acid reactive substances (MDA) in serum. Since the study of induction of the redox enzymes is considered to be a reliable marker for evaluating the antiperoxidative efficacy of the fish oil and virgin olive oil. Treatment with fish oil and virgin olive oil reduces the histopathological liver abnormalities associated with hepatotoxicity. Moreover to the anti hepatotoxicity effect and possess antioxidant potential that may be used for therapeutic purposes suggested. The present study showed that fish oil, virgin olive oil were able to prevent or reduce the severity of diethylnitrosamine -induced liver injury.
Protective Effect of Fish Oil and Virgin Olive Oil on Diethylnitrosamine Toxicity in Rats
doi:10.11648/j.ijnfs.20150403.27
International Journal of Nutrition and Food Sciences
2015-05-15
© Science Publishing Group
Naglaa H. M. Hassanen
Mona H. M. Ahmed
Protective Effect of Fish Oil and Virgin Olive Oil on Diethylnitrosamine Toxicity in Rats
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396
2015-05-15
2015-05-15
10.11648/j.ijnfs.20150403.27
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.27
© Science Publishing Group
UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.28
Fruits are known as a richest source of bioactive compounds as polyphenols which are known to have significant health promoting properties. The present study investigates the total polyphenol content of some selected fruits extracted in: acidified 70 % ethanol, acidified 70 % methanol, acidified 70 % acetone, and 100 % water solvents. Standard gallic acid solution prepared in the range of 50-500 µg/L was used to plot a calibration graph. A good linearcalibration graph (r= 0.998, n=3) was obtained by plotting absorbance at 511 nm versus standard solution and all results are given as gallic acid equivalent (GAE, mg/g, dry weight). The concentration of total polyphenols varies with the solvent used and also among different samples. Higher concentration was detected in papaya fruit both in the peel and pulp (238.6±3.64, 135.2±0.09; GAE, mg/g, dry weight) respectively and lower concentration in banana peel and pulp (43.2± 0.13, 26.6±0.06; GAE, mg/g, dry weight) respectively.
Fruits are known as a richest source of bioactive compounds as polyphenols which are known to have significant health promoting properties. The present study investigates the total polyphenol content of some selected fruits extracted in: acidified 70 % ethanol, acidified 70 % methanol, acidified 70 % acetone, and 100 % water solvents. Standard gallic acid solution prepared in the range of 50-500 µg/L was used to plot a calibration graph. A good linearcalibration graph (r= 0.998, n=3) was obtained by plotting absorbance at 511 nm versus standard solution and all results are given as gallic acid equivalent (GAE, mg/g, dry weight). The concentration of total polyphenols varies with the solvent used and also among different samples. Higher concentration was detected in papaya fruit both in the peel and pulp (238.6±3.64, 135.2±0.09; GAE, mg/g, dry weight) respectively and lower concentration in banana peel and pulp (43.2± 0.13, 26.6±0.06; GAE, mg/g, dry weight) respectively.
UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits
doi:10.11648/j.ijnfs.20150403.28
International Journal of Nutrition and Food Sciences
2015-05-21
© Science Publishing Group
Terefe Tafese Bezuneh
Eyob Mulugeta Kebede
UV - Visible Spectrophotometric Quantification of Total Polyphenol in Selected Fruits
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401
401
2015-05-21
2015-05-21
10.11648/j.ijnfs.20150403.28
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.28
© Science Publishing Group
Proximate and Mineral Quality Changes in Fillets of Three Fish Species (Mugil cephalus, Chrysichthys nigrodigitatus and Oreochrumis niloticus) at Frozen Storage (Sub 0°C)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.29
The proximate and mineral composition of fillets from two brackish water fish species (Mugil cephalus and Chrysichthys nigrodigitatus) obtained from the wild were compared with fillets from farmed fresh water fish species (Orechromus niloticus) fed commercial diet. The study also investigated the effect of frozen storage on the proximate and mineral composition of the fillets of these fishes. Analysis was carried before and after frozen storage using standard methods recommended by AOAC. Comparisons among sample means were made by one-way analysis of variance (ANOVA) at 5% confidence level. The mean ash content in brackish water fish species was 1.71±0.03% and 0.86±0.02% in fresh water fish species. Similarly, dry matter content was 23.84±0.05% in brackish water fish species and 8.81±0.24% fresh water fish species. The concentration of calcium ranged from 70.14±2.30 in brackish water fish species to 94.86±0.43 mg/100g in fresh water species, while the level of magnesium was 34.80±1.30 in brackish water species and 32.00±2.30 mg/100g in fresh water species. The level of potassium in brackish water fishes was 254.66±0.04 and 150.06±0.40 mg/100g in fresh water species. The concentration of sodium was 141.20±57 mg/100g in brackish water fish species and 57.20±0.20 mg/100g in fresh water fish species, concentration of phosphorus was 150.93±0.31 in brackish water fish species and 94.67±0.43 mg/100g in fresh water fish species. The percentage protein in Mugil cephalus was 36.14±0.39% before freezing and 36.05±1.81% after freezing while in Chrysichthys nigrodigitatus it was 36.85±0.20% in fresh samples and 36.63±0.20% after frozen storage. The protein content in O. niloticus varied between 41.50±0.40% before and 41.42±0.40% after frozen storage. The concentration of sodium in fillets of M. cephalus varied from 142.67±0.24mg/100g before storage to 140.33±0.11mg/100g after storage. The mean concentration of sodium in the fillets of C. nigrodigitatus before freezing was 139.73±0.90mg/100g and 136.67±0.23mg/100g after freezing. The concentration of sodium in O. niloticus was 57.20±0.24 mg/100g before and 56.07±0.11mg/100g after freezing. In conclusion, all the fish under study belonged to high protein low fat category. Under the experimental conditions, frozen can be effectively used to preserve protein, dry matter, sodium, magnesium and potassium.
The proximate and mineral composition of fillets from two brackish water fish species (Mugil cephalus and Chrysichthys nigrodigitatus) obtained from the wild were compared with fillets from farmed fresh water fish species (Orechromus niloticus) fed commercial diet. The study also investigated the effect of frozen storage on the proximate and mineral composition of the fillets of these fishes. Analysis was carried before and after frozen storage using standard methods recommended by AOAC. Comparisons among sample means were made by one-way analysis of variance (ANOVA) at 5% confidence level. The mean ash content in brackish water fish species was 1.71±0.03% and 0.86±0.02% in fresh water fish species. Similarly, dry matter content was 23.84±0.05% in brackish water fish species and 8.81±0.24% fresh water fish species. The concentration of calcium ranged from 70.14±2.30 in brackish water fish species to 94.86±0.43 mg/100g in fresh water species, while the level of magnesium was 34.80±1.30 in brackish water species and 32.00±2.30 mg/100g in fresh water species. The level of potassium in brackish water fishes was 254.66±0.04 and 150.06±0.40 mg/100g in fresh water species. The concentration of sodium was 141.20±57 mg/100g in brackish water fish species and 57.20±0.20 mg/100g in fresh water fish species, concentration of phosphorus was 150.93±0.31 in brackish water fish species and 94.67±0.43 mg/100g in fresh water fish species. The percentage protein in Mugil cephalus was 36.14±0.39% before freezing and 36.05±1.81% after freezing while in Chrysichthys nigrodigitatus it was 36.85±0.20% in fresh samples and 36.63±0.20% after frozen storage. The protein content in O. niloticus varied between 41.50±0.40% before and 41.42±0.40% after frozen storage. The concentration of sodium in fillets of M. cephalus varied from 142.67±0.24mg/100g before storage to 140.33±0.11mg/100g after storage. The mean concentration of sodium in the fillets of C. nigrodigitatus before freezing was 139.73±0.90mg/100g and 136.67±0.23mg/100g after freezing. The concentration of sodium in O. niloticus was 57.20±0.24 mg/100g before and 56.07±0.11mg/100g after freezing. In conclusion, all the fish under study belonged to high protein low fat category. Under the experimental conditions, frozen can be effectively used to preserve protein, dry matter, sodium, magnesium and potassium.
Proximate and Mineral Quality Changes in Fillets of Three Fish Species (Mugil cephalus, Chrysichthys nigrodigitatus and Oreochrumis niloticus) at Frozen Storage (Sub 0°C)
doi:10.11648/j.ijnfs.20150403.29
International Journal of Nutrition and Food Sciences
2015-05-26
© Science Publishing Group
Afamdi Anene
Ogan I. Mba
Olivia C. Afam-Anene
Ezinne Nwanguma
Proximate and Mineral Quality Changes in Fillets of Three Fish Species (Mugil cephalus, Chrysichthys nigrodigitatus and Oreochrumis niloticus) at Frozen Storage (Sub 0°C)
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408
408
2015-05-26
2015-05-26
10.11648/j.ijnfs.20150403.29
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.29
© Science Publishing Group
A Study on Anemia Related Knowledge Among Adolescent Girls.
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.14
To determine the nutritional knowledge among adolescent girls the study was undertaken on 100 adolescent junior college students of Hyderabad. A questionnaire has been developed to collect the demographic profile of the subjects, food habits of the subjects and food-frequency questionnaire (FFQ) was used. Most of the subjects were within the age range of 15-17yrs, living in nuclear family, having non vegetarian food habits and belong to middle income group. The mean height and weight of the subjects was156.4±5.98cm and 46.2±8.28 kg. 63% of the subjects were normal and 33% subjects were underweight. Most of the subjects were having faulty food habits; 60% of subjects eat out once a week followed by23% subjects eat out twice a week and most of them preferred to eat fast foods and carbonated beverages. Only 25% of the subjects were having good knowledge about anemia. The results show that the nutrition education intervention is required for the adolescent girls to create awareness and to disseminate the knowledge related to the prevention and control of anemia.
To determine the nutritional knowledge among adolescent girls the study was undertaken on 100 adolescent junior college students of Hyderabad. A questionnaire has been developed to collect the demographic profile of the subjects, food habits of the subjects and food-frequency questionnaire (FFQ) was used. Most of the subjects were within the age range of 15-17yrs, living in nuclear family, having non vegetarian food habits and belong to middle income group. The mean height and weight of the subjects was156.4±5.98cm and 46.2±8.28 kg. 63% of the subjects were normal and 33% subjects were underweight. Most of the subjects were having faulty food habits; 60% of subjects eat out once a week followed by23% subjects eat out twice a week and most of them preferred to eat fast foods and carbonated beverages. Only 25% of the subjects were having good knowledge about anemia. The results show that the nutrition education intervention is required for the adolescent girls to create awareness and to disseminate the knowledge related to the prevention and control of anemia.
A Study on Anemia Related Knowledge Among Adolescent Girls.
doi:10.11648/j.ijnfs.20150403.14
International Journal of Nutrition and Food Sciences
2015-03-31
© Science Publishing Group
Priyanka Pareek
Asfia Hafiz
A Study on Anemia Related Knowledge Among Adolescent Girls.
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2015-03-31
2015-03-31
10.11648/j.ijnfs.20150403.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.14
© Science Publishing Group
Under Nutrition and Associated Factors Among Under-Five Age Children of Kunama Ethnic Groups in Tahtay Adiyabo Woreda, Tigray Regional State, Ethiopia: Community based study
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.15
Child under-nutrition is one of the most serious public health problems in Ethiopia. According to Demographic and Health Survey of 2011 about 44% of children were stunted, 29% underweight and 10% were wasted nationally, which is the highest in the world. So the aim of this study was to assess prevalence of under nutrition and associated factors among children under-five years of age Kunama ethnic group, Tahtay Adiyabo District, Tigray region, Ethiopia .A community based cross sectional study was conducted among 219 under-five age children of Kunama Ethic group. Study participants were selected by simple random sampling. Data were collected using structured questionnaire by interviewing mothers of child and by taking anthropometric measurements (weight and heights) of each child. Data was entered using EPi-info software and analyzed by SPSS version 16. The anthropometric data were analyzed by ENA for SMART 2011 soft ware. Bivariate and multi variable logistic regression analysis was performed to identify associated factors and P < 0.05 was considered as statistically significant for all tests. About 57.1%, 37.4% and 17.8% of children were stunted, underweight and wasted respectively. Stunting had association with family size [AOR=4.359; 95% CI; (1.179-16.114)] and family monthly income [AOR=0.028; 95% CI; (.006-.130)]. In addition, paternal education [AOR=0.170; 95% CI; (0.031-0.932)], parity [AOR=3.379; 95% CI; (1.083-10.548)] and modern family planning utilization [AOR=10.740; 95% CI; (2.734-32.188)] were found to be associated factors for underweight. The only predictor of wasting in this study was presence of diarrhea during last month before the data collection period [AOR= 9.737; 95%CI; (2.406-13.407)]. Under nutrition is found to be highly prevalent in the area and it is an important public health problem among Kunama children aged 6-59 months. Therefore, especial attention should be given on nutritional interventions and health related services by conducting continuous nutrition surveillance.
Child under-nutrition is one of the most serious public health problems in Ethiopia. According to Demographic and Health Survey of 2011 about 44% of children were stunted, 29% underweight and 10% were wasted nationally, which is the highest in the world. So the aim of this study was to assess prevalence of under nutrition and associated factors among children under-five years of age Kunama ethnic group, Tahtay Adiyabo District, Tigray region, Ethiopia .A community based cross sectional study was conducted among 219 under-five age children of Kunama Ethic group. Study participants were selected by simple random sampling. Data were collected using structured questionnaire by interviewing mothers of child and by taking anthropometric measurements (weight and heights) of each child. Data was entered using EPi-info software and analyzed by SPSS version 16. The anthropometric data were analyzed by ENA for SMART 2011 soft ware. Bivariate and multi variable logistic regression analysis was performed to identify associated factors and P < 0.05 was considered as statistically significant for all tests. About 57.1%, 37.4% and 17.8% of children were stunted, underweight and wasted respectively. Stunting had association with family size [AOR=4.359; 95% CI; (1.179-16.114)] and family monthly income [AOR=0.028; 95% CI; (.006-.130)]. In addition, paternal education [AOR=0.170; 95% CI; (0.031-0.932)], parity [AOR=3.379; 95% CI; (1.083-10.548)] and modern family planning utilization [AOR=10.740; 95% CI; (2.734-32.188)] were found to be associated factors for underweight. The only predictor of wasting in this study was presence of diarrhea during last month before the data collection period [AOR= 9.737; 95%CI; (2.406-13.407)]. Under nutrition is found to be highly prevalent in the area and it is an important public health problem among Kunama children aged 6-59 months. Therefore, especial attention should be given on nutritional interventions and health related services by conducting continuous nutrition surveillance.
Under Nutrition and Associated Factors Among Under-Five Age Children of Kunama Ethnic Groups in Tahtay Adiyabo Woreda, Tigray Regional State, Ethiopia: Community based study
doi:10.11648/j.ijnfs.20150403.15
International Journal of Nutrition and Food Sciences
2015-04-09
© Science Publishing Group
Mekides Wondemeneh Tamiru
Belachew Etana Tolessa
Semaw Ferede Abera
Under Nutrition and Associated Factors Among Under-Five Age Children of Kunama Ethnic Groups in Tahtay Adiyabo Woreda, Tigray Regional State, Ethiopia: Community based study
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288
2015-04-09
2015-04-09
10.11648/j.ijnfs.20150403.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.15
© Science Publishing Group
Determination of Nutritional Status of Under-Five Year Children Employing Multiple Interrelated Contributing Factors in Southern Part of Bangladesh
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.13
Objectives: Children under-five years are more vulnerable and susceptible to malnutrition especially in the coastal region. Therefore, this study sought to find out the contributing factors of malnutrition among under-five children in coastal region of Bangladesh.Study Design: It is descriptive type cross-sectional study.Methods: Anthropometric methods and structured questionnaires were used to collect required data. Nutritional status was measured using Z score according to WHO classification.175 children (6-59 months) and their householdin Barguna district was considered for study subjects. Results and discussion:Only 5.7% children were introduced with colostrum and 25.71% followed exclusive breast feeding. The rate of literacy was found to be higher in father (85.1%) as compared to mother (39.4%). 68.6% children are suffering from underweight whereas the percentage of wasting and stunting children were found to 40.6% and 60% respectively. Breastfeeding practice and monthly family income were significantly associated with wasting, stunting and underweight. Children who were not exclusively breast fed had higher rate of moderate wasting (59.5%), stunting (70.5%) and underweight (74.6%). Children with illiterate father were found to have more odd value of having wasting, stunting and underweight compared to literate father. Furthermore, early age (6-24 month) of children are more susceptible for malnutrition as compared to the age (25-59 months) of children. Conclusions: Children are underweight and stunting due to the insufficient breast feeding practice, father’s education, monthly income of families and sanitary practices. Therefore, community nutrition and public health education are early demands for the people in the coastal area.
Objectives: Children under-five years are more vulnerable and susceptible to malnutrition especially in the coastal region. Therefore, this study sought to find out the contributing factors of malnutrition among under-five children in coastal region of Bangladesh.Study Design: It is descriptive type cross-sectional study.Methods: Anthropometric methods and structured questionnaires were used to collect required data. Nutritional status was measured using Z score according to WHO classification.175 children (6-59 months) and their householdin Barguna district was considered for study subjects. Results and discussion:Only 5.7% children were introduced with colostrum and 25.71% followed exclusive breast feeding. The rate of literacy was found to be higher in father (85.1%) as compared to mother (39.4%). 68.6% children are suffering from underweight whereas the percentage of wasting and stunting children were found to 40.6% and 60% respectively. Breastfeeding practice and monthly family income were significantly associated with wasting, stunting and underweight. Children who were not exclusively breast fed had higher rate of moderate wasting (59.5%), stunting (70.5%) and underweight (74.6%). Children with illiterate father were found to have more odd value of having wasting, stunting and underweight compared to literate father. Furthermore, early age (6-24 month) of children are more susceptible for malnutrition as compared to the age (25-59 months) of children. Conclusions: Children are underweight and stunting due to the insufficient breast feeding practice, father’s education, monthly income of families and sanitary practices. Therefore, community nutrition and public health education are early demands for the people in the coastal area.
Determination of Nutritional Status of Under-Five Year Children Employing Multiple Interrelated Contributing Factors in Southern Part of Bangladesh
doi:10.11648/j.ijnfs.20150403.13
International Journal of Nutrition and Food Sciences
2015-03-31
© Science Publishing Group
Rajib Kanti Roy
Md Shahajahan Matubbar
Md Kamruzzaman
Asad Ud-Daula
Determination of Nutritional Status of Under-Five Year Children Employing Multiple Interrelated Contributing Factors in Southern Part of Bangladesh
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272
2015-03-31
2015-03-31
10.11648/j.ijnfs.20150403.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.13
© Science Publishing Group
Study on the Nutritional Status of the Street Children at Shabagh Area of Dhaka City
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.11
Malnutrition is a major health problem; especially in developing countries and it is the gravest single threat to global public health. Malnutrition is by far the major contributor of child mortality across the globe. A non experimental, descriptive action research with a multi-methodological approach study was carried out to assess nutritional status, socio-demographic condition and associated factors of the selected street children of Dhaka City. This study was conducted among 120 street children at Shabagh area in Dhaka city. All of the respondents were boys, and aged between 6-18 years. Methods included on site observation, completion of a standard demographic questionnaire, a validated quantitative food frequency questionnaire and anthropometric measurements. The nutritional status indicated that, 61.7% of the children were underweight and 38.3% of the children were healthy. According to this study about 31.7% were involved with different types of work and also 68.7% were not involved with any kind of work. Majority (87.5%) of the street children ate three times a day followed by another 12.5% having two meals a day.With respect to sources of drinking water, most (63.3%) of the respondents took drinking water from tube wells, while 36.7% of the respondents took drinking water from the WASA/Supply. Most (86.7%) of the respondents washed their hands before eating and 60.8% of them suffered from a disease in the 3 months prior to the study. It is necessary to design interventions that will prevent children from coming to the streets.
Malnutrition is a major health problem; especially in developing countries and it is the gravest single threat to global public health. Malnutrition is by far the major contributor of child mortality across the globe. A non experimental, descriptive action research with a multi-methodological approach study was carried out to assess nutritional status, socio-demographic condition and associated factors of the selected street children of Dhaka City. This study was conducted among 120 street children at Shabagh area in Dhaka city. All of the respondents were boys, and aged between 6-18 years. Methods included on site observation, completion of a standard demographic questionnaire, a validated quantitative food frequency questionnaire and anthropometric measurements. The nutritional status indicated that, 61.7% of the children were underweight and 38.3% of the children were healthy. According to this study about 31.7% were involved with different types of work and also 68.7% were not involved with any kind of work. Majority (87.5%) of the street children ate three times a day followed by another 12.5% having two meals a day.With respect to sources of drinking water, most (63.3%) of the respondents took drinking water from tube wells, while 36.7% of the respondents took drinking water from the WASA/Supply. Most (86.7%) of the respondents washed their hands before eating and 60.8% of them suffered from a disease in the 3 months prior to the study. It is necessary to design interventions that will prevent children from coming to the streets.
Study on the Nutritional Status of the Street Children at Shabagh Area of Dhaka City
doi:10.11648/j.ijnfs.20150403.11
International Journal of Nutrition and Food Sciences
2015-03-24
© Science Publishing Group
Mesbah Uddin Talukder
Md. Mahbubul Alam
Md. Ariful Islam
Gowranga Kumar Paul
Md. Torikul Islam
Farhana Akther
Study on the Nutritional Status of the Street Children at Shabagh Area of Dhaka City
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245
2015-03-24
2015-03-24
10.11648/j.ijnfs.20150403.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150403.11
© Science Publishing Group
Untapped Potential of “Medical Foods” in Developed & Developing Nations: A Mixed Method Study by a Systematic Review with Scientometric Analysis
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.12
Background: Currently medical foods for sick and healthy persons are gaining momentum globally from its nascent stage; so it is useful to study this area, not only for patients and clinicians, but also for public health experts across the globe. Methods: Systematic review as per PRISMA (2009) guidelines on key search word: “Medical Foods” was done from all major search engines; where any kind of full text article and abstract was available till 30th September 2014 from last 40 years, later on Scientometric analysis till this search date, across developed and developing world was done. Only published data on medical foods role in any kind of disease and health physiology and health pathology available globally from both developed and developing countries was included and analyzed in our study. All sort of unpublished data as well as medical foods biochemical studies were excluded from our study. Results: Analysis of 50 articles out of 150 articles searched revealed that; Medical foods research is concentrated mainly in developed countries (e.g. USA), with very few research in context of developing countries such as India (86% Vs 04%).The highest number of publications were from year 2012(26%) and belonged to English language(98%). The Scientific research publication papers (60%) with maximum citations between (5-10/reference) were found to be 54%. Conclusions: Medical foods strict regulations and monitoring processes need to remain active globally, otherwise its real potential can be lost in future. Medical foods research area needs promotion in developing countries, as there is a lot of scope of its development in these nations.
Background: Currently medical foods for sick and healthy persons are gaining momentum globally from its nascent stage; so it is useful to study this area, not only for patients and clinicians, but also for public health experts across the globe. Methods: Systematic review as per PRISMA (2009) guidelines on key search word: “Medical Foods” was done from all major search engines; where any kind of full text article and abstract was available till 30th September 2014 from last 40 years, later on Scientometric analysis till this search date, across developed and developing world was done. Only published data on medical foods role in any kind of disease and health physiology and health pathology available globally from both developed and developing countries was included and analyzed in our study. All sort of unpublished data as well as medical foods biochemical studies were excluded from our study. Results: Analysis of 50 articles out of 150 articles searched revealed that; Medical foods research is concentrated mainly in developed countries (e.g. USA), with very few research in context of developing countries such as India (86% Vs 04%).The highest number of publications were from year 2012(26%) and belonged to English language(98%). The Scientific research publication papers (60%) with maximum citations between (5-10/reference) were found to be 54%. Conclusions: Medical foods strict regulations and monitoring processes need to remain active globally, otherwise its real potential can be lost in future. Medical foods research area needs promotion in developing countries, as there is a lot of scope of its development in these nations.
Untapped Potential of “Medical Foods” in Developed & Developing Nations: A Mixed Method Study by a Systematic Review with Scientometric Analysis
doi:10.11648/j.ijnfs.20150404.12
International Journal of Nutrition and Food Sciences
2015-06-06
© Science Publishing Group
Sanjeev Davey
Anuradha Davey
Jai Vir Singh
Untapped Potential of “Medical Foods” in Developed & Developing Nations: A Mixed Method Study by a Systematic Review with Scientometric Analysis
4
4
430
430
2015-06-06
2015-06-06
10.11648/j.ijnfs.20150404.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.12
© Science Publishing Group
Evaluation of Dietary Habits Among University Students in Konya, Turkey
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.13
University students are the first post-childhood group who reach adulthood. A new period begins in the nutrition of students as they, following the start of education, have become more open to external factors and begin to make their own choices more explicitly. New forms that might emerge in dietary habits will be continued after university education. This study is considered helpful in the issues of encouraging adequate and balanced diet in the youth of higher education and enhancing, developing and extending dietary conditions at universities and dormitories. This study was conducted to determine dietary habits of university students aged 17-35. Data in the study was collected through questionnaire forms from a total of 310 students selected using simple random sampling. The amount of energy taken in through diet is 2075.9±965.85 kcal/day in male students and 1681.6±865.36 kcal/day in female students. It was found that majority of the students skipped a meal and 16.8% of the students ate three main meals. Based on gender, the difference was found statistically significant between the intakes of vitamin B12, biotin, carbohydrate (g), vitamin B2 and zinc, pantothenic acid, folate (p<0.01), B1, iron and phosphor (p<0.05) as well as protein (g). It was discovered that the intake of vitamin K and phosphor by sample group exceeded 2/3 RDA. In general, it was seen that there were inequalities between genders in the use of varied food items and a deficiency was detected particularly in the intake of niacin, folate, calcium, iron (in females) and magnesium. To conclude, it was found that students do not have enough knowledge of adequate and balanced diet.
University students are the first post-childhood group who reach adulthood. A new period begins in the nutrition of students as they, following the start of education, have become more open to external factors and begin to make their own choices more explicitly. New forms that might emerge in dietary habits will be continued after university education. This study is considered helpful in the issues of encouraging adequate and balanced diet in the youth of higher education and enhancing, developing and extending dietary conditions at universities and dormitories. This study was conducted to determine dietary habits of university students aged 17-35. Data in the study was collected through questionnaire forms from a total of 310 students selected using simple random sampling. The amount of energy taken in through diet is 2075.9±965.85 kcal/day in male students and 1681.6±865.36 kcal/day in female students. It was found that majority of the students skipped a meal and 16.8% of the students ate three main meals. Based on gender, the difference was found statistically significant between the intakes of vitamin B12, biotin, carbohydrate (g), vitamin B2 and zinc, pantothenic acid, folate (p<0.01), B1, iron and phosphor (p<0.05) as well as protein (g). It was discovered that the intake of vitamin K and phosphor by sample group exceeded 2/3 RDA. In general, it was seen that there were inequalities between genders in the use of varied food items and a deficiency was detected particularly in the intake of niacin, folate, calcium, iron (in females) and magnesium. To conclude, it was found that students do not have enough knowledge of adequate and balanced diet.
Evaluation of Dietary Habits Among University Students in Konya, Turkey
doi:10.11648/j.ijnfs.20150404.13
International Journal of Nutrition and Food Sciences
2015-06-08
© Science Publishing Group
Gulcin Algan Ozkok
Evaluation of Dietary Habits Among University Students in Konya, Turkey
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4
438
438
2015-06-08
2015-06-08
10.11648/j.ijnfs.20150404.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.13
© Science Publishing Group
Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.11
The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread making. We have compared also the effects of different components (bran, bran with lactobacilli and fermented bran) on the protein profiles of breads. Two Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus 397 and Lb. curvatus 2768) with good antimicrobial and fermentation properties were selected to ferment wheat and oat bran to develop a fermented bran enriched sourdough. The fermented bran had not any significant influence on the commercial baker’s yeasts and the prepared sourdough had positive effect on the properties of bread, among others on the protein profiles and the shelf-life of the sourdough bread. The results suggest that the lacto-fermentation is a potential bioprocessing technology to develop from bran a functional ingredient for sourdough production, which could be used after all for sourdough bakery products.
The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread making. We have compared also the effects of different components (bran, bran with lactobacilli and fermented bran) on the protein profiles of breads. Two Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus 397 and Lb. curvatus 2768) with good antimicrobial and fermentation properties were selected to ferment wheat and oat bran to develop a fermented bran enriched sourdough. The fermented bran had not any significant influence on the commercial baker’s yeasts and the prepared sourdough had positive effect on the properties of bread, among others on the protein profiles and the shelf-life of the sourdough bread. The results suggest that the lacto-fermentation is a potential bioprocessing technology to develop from bran a functional ingredient for sourdough production, which could be used after all for sourdough bakery products.
Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production
doi:10.11648/j.ijnfs.20150404.11
International Journal of Nutrition and Food Sciences
2015-06-02
© Science Publishing Group
Zsolt Zalán
Ferenc Hegyi
Erika Erzsébet Szabó
Anita Maczó
Erzsébet Baka
Muying Du
Yuting Liao
Kan Jianquan
Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production
4
4
419
419
2015-06-02
2015-06-02
10.11648/j.ijnfs.20150404.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.11
© Science Publishing Group
Impact of Food Intake on Nutritional Status, Serum Calcium and Serum Iron of Children from 0 to 5 Years in Abidjan
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.14
The aim of this study is to contribute to improve the nutritional status of children under 5 years old in six districts of the city of Abidjan (Abobo, Koumassi, Yopougon, Treichville, Marcory and Cocody). This study was conducted on a cohort of 480 children at the rate of 80 children per municipalities. The results showed a negative correlation (p <0.005) between the increase in macronutrient intake and prevalence of protein-energy malnutrition. The iron status of children is negatively affected by higher intakes of fiber, phytates and polyphenols (p <0.005). However, higher intakes of vitamin C and iron are associated with higher serum iron with respective positive correlation R2 = 0.903 for iron and R2 = 0.563 for vitamin C (p <0.005). Contrary to the serum iron, serum calcium concentrations remain constant regardless of the contributions in anti-nutritional factors and nutrients to improve it, such as vitamin C and calcium.
The aim of this study is to contribute to improve the nutritional status of children under 5 years old in six districts of the city of Abidjan (Abobo, Koumassi, Yopougon, Treichville, Marcory and Cocody). This study was conducted on a cohort of 480 children at the rate of 80 children per municipalities. The results showed a negative correlation (p <0.005) between the increase in macronutrient intake and prevalence of protein-energy malnutrition. The iron status of children is negatively affected by higher intakes of fiber, phytates and polyphenols (p <0.005). However, higher intakes of vitamin C and iron are associated with higher serum iron with respective positive correlation R2 = 0.903 for iron and R2 = 0.563 for vitamin C (p <0.005). Contrary to the serum iron, serum calcium concentrations remain constant regardless of the contributions in anti-nutritional factors and nutrients to improve it, such as vitamin C and calcium.
Impact of Food Intake on Nutritional Status, Serum Calcium and Serum Iron of Children from 0 to 5 Years in Abidjan
doi:10.11648/j.ijnfs.20150404.14
International Journal of Nutrition and Food Sciences
2015-06-17
© Science Publishing Group
Mohamed Ba Kone
Souleymane Traore
Kouakou Brou
Impact of Food Intake on Nutritional Status, Serum Calcium and Serum Iron of Children from 0 to 5 Years in Abidjan
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4
444
444
2015-06-17
2015-06-17
10.11648/j.ijnfs.20150404.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.14
© Science Publishing Group
Nutritional Status and Associated Risk Factors Among Adolescents Girls in Agarfa High School, Bale Zone, Oromia Region, South East Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.15
Adolescent have typically been considered as low risk for poor health and often receive few health care resource and attention. However, their approach ignores the fact that many health problems later in life can be improved by adopting health life style habits in adolescents. There is a shortage of studies about nutritional status and associated factors among adolescent girls. The objective of this study was to asses nutritional status of adolescent girls and associated factors in Agarfa high school, Bale zone, Oromia Region, south Eastern Ethiopia. Institutional based cross sectional study was conducted to assess nutritional status of and associated factors in adolescent. The sample size was calculated based on the single proportion formula using the prevalence of malnutrition in adolescents 27%, α=5% and degree of margin of error 5%. The final sample size was 212 adolescent girls. The study employed systematic sampling technique to select adolescents and the data were collected by using structured questionnaire. Descriptive statistics was used for reporting the different characteristics while chi square test will be employed to determine factors associated with nutritional status. In this study it can be concluded that the prevalence of underweight and overweight is high. This indicates the double burden of malnutrition among adolescent girls in this area. Dietary factors such as meal frequency, meal skipping and dietary diversity were the associated factor for nutritional status of adolescent girls. Appropriate nutrition education intervention should designed to improve the nutritional status of adolescents girls.
Adolescent have typically been considered as low risk for poor health and often receive few health care resource and attention. However, their approach ignores the fact that many health problems later in life can be improved by adopting health life style habits in adolescents. There is a shortage of studies about nutritional status and associated factors among adolescent girls. The objective of this study was to asses nutritional status of adolescent girls and associated factors in Agarfa high school, Bale zone, Oromia Region, south Eastern Ethiopia. Institutional based cross sectional study was conducted to assess nutritional status of and associated factors in adolescent. The sample size was calculated based on the single proportion formula using the prevalence of malnutrition in adolescents 27%, α=5% and degree of margin of error 5%. The final sample size was 212 adolescent girls. The study employed systematic sampling technique to select adolescents and the data were collected by using structured questionnaire. Descriptive statistics was used for reporting the different characteristics while chi square test will be employed to determine factors associated with nutritional status. In this study it can be concluded that the prevalence of underweight and overweight is high. This indicates the double burden of malnutrition among adolescent girls in this area. Dietary factors such as meal frequency, meal skipping and dietary diversity were the associated factor for nutritional status of adolescent girls. Appropriate nutrition education intervention should designed to improve the nutritional status of adolescents girls.
Nutritional Status and Associated Risk Factors Among Adolescents Girls in Agarfa High School, Bale Zone, Oromia Region, South East Ethiopia
doi:10.11648/j.ijnfs.20150404.15
International Journal of Nutrition and Food Sciences
2015-06-19
© Science Publishing Group
Ahmed Yasin Mohammed
Tomas Benti Tefera
Nutritional Status and Associated Risk Factors Among Adolescents Girls in Agarfa High School, Bale Zone, Oromia Region, South East Ethiopia
4
4
452
452
2015-06-19
2015-06-19
10.11648/j.ijnfs.20150404.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.15
© Science Publishing Group
Macroscopic Examination of Semen Quality from Infertile Patients Fed with Supplement from Anadara granosa L
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.16
A study on macroscopic examnination of semen quality from infertile patients after being fed with supplement from marine clam, Anadara granosa L.was conducted. The objective of this study was to analyze the difference of sperm quality from the treated patients before and after they consumed nutrients from A. granosa L. Semen samples were taken from infertile patients and analyzed at the Prodia Laboratory, Makassar, Indonesia. The clam samples were collected from Pannaikiang Island, District of Barru, South Sulawesi, Indonesia. Data analysis applied T-test in order to know the difference of sperm quality before and after administration of supplement from A. granosa L. Placebo administration of 1 capsule per day did not affect the macroscopic characteristics (volume, pH, odor, and color) of collected sperm. Administration of one capsule per day and two capsules per day significantly improved the macroscopic characteristics of the sperm.
A study on macroscopic examnination of semen quality from infertile patients after being fed with supplement from marine clam, Anadara granosa L.was conducted. The objective of this study was to analyze the difference of sperm quality from the treated patients before and after they consumed nutrients from A. granosa L. Semen samples were taken from infertile patients and analyzed at the Prodia Laboratory, Makassar, Indonesia. The clam samples were collected from Pannaikiang Island, District of Barru, South Sulawesi, Indonesia. Data analysis applied T-test in order to know the difference of sperm quality before and after administration of supplement from A. granosa L. Placebo administration of 1 capsule per day did not affect the macroscopic characteristics (volume, pH, odor, and color) of collected sperm. Administration of one capsule per day and two capsules per day significantly improved the macroscopic characteristics of the sperm.
Macroscopic Examination of Semen Quality from Infertile Patients Fed with Supplement from Anadara granosa L
doi:10.11648/j.ijnfs.20150404.16
International Journal of Nutrition and Food Sciences
2015-06-19
© Science Publishing Group
Eddyman W. Ferial
Ahyar Ahmad
Macroscopic Examination of Semen Quality from Infertile Patients Fed with Supplement from Anadara granosa L
4
4
458
458
2015-06-19
2015-06-19
10.11648/j.ijnfs.20150404.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.16
© Science Publishing Group
Systematic Reviews of Prevalence and Associated Factors of Under Five Malnutrition in Ethiopia: Finding the Evidence
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.17
Background: Globally, 165 million children are stunted. Currently in Ethiopia, 14 %, 9%, and 25% of children are stunted, wasted and underweight respectively. This paper is intended to provide compressive and up to date evidence on the prevalence and investigate the associated factors of Malnutrition in Ethiopia from January, 2000 to May, 2015. Methods: A quantitative epidemiological systematic literature review was conducted by searching different published articles in different data bases which is written in English including MEDLINE, PubMed, Google scholar, Cochrane and grey literatures. The search was restricted to population based studies on malnutrition in Ethiopia published between January 2000 and May 2015. All data were extracted independently by a single reviewer using a standardized protocol and data collection form. Eleven publications met the inclusion criteria. The total pooled data were eleven surveys involving over 7,959 participants. Results: The reported rate of malnutrition is varied widely; the highest rate of under nutrition, stunting and wasting was 49.2, 57.1 and 42.3 respectively and the lowest rate of under nutrition, stunting and wasting was 8.9,24, 4.1 respectively. This variation could be due to seasonal variation; differences in participants mean ages, source population and study settings. This review found a high prevalence of malnutrition both in urban and rural residents and different associated factors including age, sex, prelactal feeding, malaria, deprivation of colostrum and other 17other associated factors. Conclusion and recommendation: Under five malnutrition was considerably prevalent in Ethiopia. Further investigation is important for other vulnerable groups like lactating women, school children, people with different chronic non communicable diseases and older age groups. Primary prevention tailored to provide education on weaning practice, early initiation of breast feeding, family planning, prevention of malaria and diarrhea, health education about fruits and vegetables and malnutrition screening in primary health care context would be of immense value. Further Meta-analysis study is also recommended.
Background: Globally, 165 million children are stunted. Currently in Ethiopia, 14 %, 9%, and 25% of children are stunted, wasted and underweight respectively. This paper is intended to provide compressive and up to date evidence on the prevalence and investigate the associated factors of Malnutrition in Ethiopia from January, 2000 to May, 2015. Methods: A quantitative epidemiological systematic literature review was conducted by searching different published articles in different data bases which is written in English including MEDLINE, PubMed, Google scholar, Cochrane and grey literatures. The search was restricted to population based studies on malnutrition in Ethiopia published between January 2000 and May 2015. All data were extracted independently by a single reviewer using a standardized protocol and data collection form. Eleven publications met the inclusion criteria. The total pooled data were eleven surveys involving over 7,959 participants. Results: The reported rate of malnutrition is varied widely; the highest rate of under nutrition, stunting and wasting was 49.2, 57.1 and 42.3 respectively and the lowest rate of under nutrition, stunting and wasting was 8.9,24, 4.1 respectively. This variation could be due to seasonal variation; differences in participants mean ages, source population and study settings. This review found a high prevalence of malnutrition both in urban and rural residents and different associated factors including age, sex, prelactal feeding, malaria, deprivation of colostrum and other 17other associated factors. Conclusion and recommendation: Under five malnutrition was considerably prevalent in Ethiopia. Further investigation is important for other vulnerable groups like lactating women, school children, people with different chronic non communicable diseases and older age groups. Primary prevention tailored to provide education on weaning practice, early initiation of breast feeding, family planning, prevention of malaria and diarrhea, health education about fruits and vegetables and malnutrition screening in primary health care context would be of immense value. Further Meta-analysis study is also recommended.
Systematic Reviews of Prevalence and Associated Factors of Under Five Malnutrition in Ethiopia: Finding the Evidence
doi:10.11648/j.ijnfs.20150404.17
International Journal of Nutrition and Food Sciences
2015-06-25
© Science Publishing Group
Mulugeta Molla Birhanu
Systematic Reviews of Prevalence and Associated Factors of Under Five Malnutrition in Ethiopia: Finding the Evidence
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4
464
464
2015-06-25
2015-06-25
10.11648/j.ijnfs.20150404.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.17
© Science Publishing Group
Protective Effect of Nutmeg and Rosemary on Oxidative Stress in Hypercholesterolemic Rats
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.18
The present work was conducted to study the effect of nutmeg (Myristica fragrans) and rosemary (Rosmarinus officinalis) spices or their essential oils on the nutritional parameters of rats suffering from hypercholesterolemic. Fifty-four male rats weighting approximately 300 grams were divided into nine groups, each group containing six rats. Group H1 fed on basal diet as a control negative group. Group H2 fed on diets containing 15% of beef tallow instead of the fresh sunflower oil proportion and allowed added 1 % of H2O2 in the drinking water to increase the oxidative stress and the other groups H4, H5, H6 , H7, H8 and H9 fed on the same diet used in group H2 and supplemented with different treatments nutmeg , rosemary and mixture powders groups H4, H5, H6 (2g / 100 g diet) , respectively. Meanwhile, groups H7, H8 and H9 fed on the same diet used in group H2 and supplemented with different treatments nutmeg , rosemary and mixture essential oils (0.6gm / 100 gm fat) , respectively. Group H3 fed on the same diet used in group H2 and supplemented with (drug) Lipitor Atorvastatin(20 mg/Kg BW rat/day by stomach tube). After 8 weeks the rats feeding with treatments and hypercholesterolemic diet rats significantly decreased levels of glucose. The treatment also resulted in a significant improvement in lipid profile, oxysterol levels, liver function, and kidney function. However, a significantly increment in the activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) and glutathione reduced (GSH) were observed in blood of hypercholesterolemic rats treated with nutmeg, rosemary powders or their essential oils. The treated groups showed a significant decrement in thiobarbituric acid reactive substances (MDA) in serum. Since the study of induction of the redox enzymes is considered to be a reliable marker for evaluating the antiperoxidative efficacy of the spices. Treatment with nutmeg, rosemary powders or their essential oils reduces the histopathological, heart, liver and kidney abnormalities associated with hypercholesterolemic.
The present work was conducted to study the effect of nutmeg (Myristica fragrans) and rosemary (Rosmarinus officinalis) spices or their essential oils on the nutritional parameters of rats suffering from hypercholesterolemic. Fifty-four male rats weighting approximately 300 grams were divided into nine groups, each group containing six rats. Group H1 fed on basal diet as a control negative group. Group H2 fed on diets containing 15% of beef tallow instead of the fresh sunflower oil proportion and allowed added 1 % of H2O2 in the drinking water to increase the oxidative stress and the other groups H4, H5, H6 , H7, H8 and H9 fed on the same diet used in group H2 and supplemented with different treatments nutmeg , rosemary and mixture powders groups H4, H5, H6 (2g / 100 g diet) , respectively. Meanwhile, groups H7, H8 and H9 fed on the same diet used in group H2 and supplemented with different treatments nutmeg , rosemary and mixture essential oils (0.6gm / 100 gm fat) , respectively. Group H3 fed on the same diet used in group H2 and supplemented with (drug) Lipitor Atorvastatin(20 mg/Kg BW rat/day by stomach tube). After 8 weeks the rats feeding with treatments and hypercholesterolemic diet rats significantly decreased levels of glucose. The treatment also resulted in a significant improvement in lipid profile, oxysterol levels, liver function, and kidney function. However, a significantly increment in the activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) and glutathione reduced (GSH) were observed in blood of hypercholesterolemic rats treated with nutmeg, rosemary powders or their essential oils. The treated groups showed a significant decrement in thiobarbituric acid reactive substances (MDA) in serum. Since the study of induction of the redox enzymes is considered to be a reliable marker for evaluating the antiperoxidative efficacy of the spices. Treatment with nutmeg, rosemary powders or their essential oils reduces the histopathological, heart, liver and kidney abnormalities associated with hypercholesterolemic.
Protective Effect of Nutmeg and Rosemary on Oxidative Stress in Hypercholesterolemic Rats
doi:10.11648/j.ijnfs.20150404.18
International Journal of Nutrition and Food Sciences
2015-07-01
© Science Publishing Group
Naglaa H. M. Hassanen
Protective Effect of Nutmeg and Rosemary on Oxidative Stress in Hypercholesterolemic Rats
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476
476
2015-07-01
2015-07-01
10.11648/j.ijnfs.20150404.18
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.18
© Science Publishing Group
Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.19
The effects of postharvest application of chitosan and carbon monoxide (CO) on fruit browning and softening during cold storage (8 ℃) were evaluated. CO (10 μmol/L) significantly delayed the internal browning of peach fruit, and the effect was enhanced in combination with chitosan (1%, w/w). Further studies showed that treatment with CO and chitosan reduced the increase of PPO and POD activities, maintained PAL activity and total phenoilics content at a higher level. Moreover, it also reduced fruit tissue softening by retarded the increase of PE, PG activities and water soluble pectin content, inhibited the decline of flesh firmness as well as sustained the balance of PG and PE activities, improved the ability of chilling injury tolerance. Therefore, peaches treated with chitosan and CO obviously delayed the fruit browning and softening during cold storage, and it indicates that combined treatment with chitosan and CO can be effective in reducing browning and softening of peach fruit and inhibited chilling injury during cold storage.
The effects of postharvest application of chitosan and carbon monoxide (CO) on fruit browning and softening during cold storage (8 ℃) were evaluated. CO (10 μmol/L) significantly delayed the internal browning of peach fruit, and the effect was enhanced in combination with chitosan (1%, w/w). Further studies showed that treatment with CO and chitosan reduced the increase of PPO and POD activities, maintained PAL activity and total phenoilics content at a higher level. Moreover, it also reduced fruit tissue softening by retarded the increase of PE, PG activities and water soluble pectin content, inhibited the decline of flesh firmness as well as sustained the balance of PG and PE activities, improved the ability of chilling injury tolerance. Therefore, peaches treated with chitosan and CO obviously delayed the fruit browning and softening during cold storage, and it indicates that combined treatment with chitosan and CO can be effective in reducing browning and softening of peach fruit and inhibited chilling injury during cold storage.
Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage
doi:10.11648/j.ijnfs.20150404.19
International Journal of Nutrition and Food Sciences
2015-07-02
© Science Publishing Group
Zhang Shaoying
Zhu Lishun
Dong Xuyuan
Combined Treatment of Carbon Monoxide and Chitosan Reduced Peach Fruit Browning and Softening During Cold Storage
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4
482
482
2015-07-02
2015-07-02
10.11648/j.ijnfs.20150404.19
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.19
© Science Publishing Group
Recurrent Cholestatic Jaundice in Lean Nonalcoholic Steato-Hepatitis in a 27 Year Male
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.20
Recurrent cholestasis is not described as a feature of nonalcoholic steato-hepatitis (NASH). We describe a lean patient with recurrent jaundice and pruritus whose liver biopsy showed feature of NASH. His laboratory work up failed to establish any other etiology. His symptoms proved on balanced nutrition.
Recurrent cholestasis is not described as a feature of nonalcoholic steato-hepatitis (NASH). We describe a lean patient with recurrent jaundice and pruritus whose liver biopsy showed feature of NASH. His laboratory work up failed to establish any other etiology. His symptoms proved on balanced nutrition.
Recurrent Cholestatic Jaundice in Lean Nonalcoholic Steato-Hepatitis in a 27 Year Male
doi:10.11648/j.ijnfs.20150404.20
International Journal of Nutrition and Food Sciences
2015-07-05
© Science Publishing Group
Ajay Vardaan
Amar Deep
Recurrent Cholestatic Jaundice in Lean Nonalcoholic Steato-Hepatitis in a 27 Year Male
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485
485
2015-07-05
2015-07-05
10.11648/j.ijnfs.20150404.20
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.20
© Science Publishing Group
Quality Evaluation of Fibre- Enriched Bread
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.23
The advocacy on the use of composite cassava-wheat flour for commercial bread making purposes and its consumption had gained ground in Nigeria. This study was carried out to investigate the effect of coconut fiber (CCF)and corn bran (CBN) as sources of dietary fibre at different level of inclusion (0%, 5%, 10%) on the physical, chemical composition and organoleptic qualities of developed bread from composite flour made by mixing cassava and wheat flour at ratio of 10:90 (w/w). Results showed a significant reduction (p<0.05) in the loaf volume and specific loaf volume of the fibre enriched bread with increased level of fibre inclusion. It ranged from 1250 -1403.3 cm3 and 4.98 -5.77cm3/g respectively with highest values obtained from 5% CCF inclusion and the lowest value from 10% CBN inclusion The dietary fibre content of the bread loaves increased significantly (p>0.05) as the level of CCF fibre increased. It ranged from 3.79 to 5.28% with the highest value in 10% CCF level and lowest in 10% CBN fibre bread. However, result indicated that CBN fibre bread had lower dietary fibre contents of 3.79 and 3.98% compared to the control sample 0% (4.56%). The study revealed that coconut enriched bread with DF of 5.28% was able to deliver 21.12% of the Recommended Daily Intake for dietary fibre. Significant reduction existed (p<0.05) in the moisture content of the CCF fibre bread from 5 to 10% level of inclusions studied. The crude protein content of the fibre bread samples increased significantly with increasing levels of CCF and CBN fibres and ranged from 4.56 to 5.15% and the control sample (4.69%). The dry matter content of the bread sample showed significant increase in the level of CCF fibre inclusion from 5 to 10% while on the other hand, it decreased significantly from 5 to 10% corn bran fibre bread (CBN). It ranged from 66.52 to 69.56% with the highest value in 10% CCF fibre level and lowest in control sample of non fibre bread. The mean sensory scores obtained showed no significant (p>0.05) difference between 5% and 10% coconut fibre enriched bread and 10:90 cassava- wheat bread (CONTROL), however bread with 5% inclusion had the highest taste, chewability and overall acceptability scores in all the attributes evaluated.
The advocacy on the use of composite cassava-wheat flour for commercial bread making purposes and its consumption had gained ground in Nigeria. This study was carried out to investigate the effect of coconut fiber (CCF)and corn bran (CBN) as sources of dietary fibre at different level of inclusion (0%, 5%, 10%) on the physical, chemical composition and organoleptic qualities of developed bread from composite flour made by mixing cassava and wheat flour at ratio of 10:90 (w/w). Results showed a significant reduction (p<0.05) in the loaf volume and specific loaf volume of the fibre enriched bread with increased level of fibre inclusion. It ranged from 1250 -1403.3 cm3 and 4.98 -5.77cm3/g respectively with highest values obtained from 5% CCF inclusion and the lowest value from 10% CBN inclusion The dietary fibre content of the bread loaves increased significantly (p>0.05) as the level of CCF fibre increased. It ranged from 3.79 to 5.28% with the highest value in 10% CCF level and lowest in 10% CBN fibre bread. However, result indicated that CBN fibre bread had lower dietary fibre contents of 3.79 and 3.98% compared to the control sample 0% (4.56%). The study revealed that coconut enriched bread with DF of 5.28% was able to deliver 21.12% of the Recommended Daily Intake for dietary fibre. Significant reduction existed (p<0.05) in the moisture content of the CCF fibre bread from 5 to 10% level of inclusions studied. The crude protein content of the fibre bread samples increased significantly with increasing levels of CCF and CBN fibres and ranged from 4.56 to 5.15% and the control sample (4.69%). The dry matter content of the bread sample showed significant increase in the level of CCF fibre inclusion from 5 to 10% while on the other hand, it decreased significantly from 5 to 10% corn bran fibre bread (CBN). It ranged from 66.52 to 69.56% with the highest value in 10% CCF fibre level and lowest in control sample of non fibre bread. The mean sensory scores obtained showed no significant (p>0.05) difference between 5% and 10% coconut fibre enriched bread and 10:90 cassava- wheat bread (CONTROL), however bread with 5% inclusion had the highest taste, chewability and overall acceptability scores in all the attributes evaluated.
Quality Evaluation of Fibre- Enriched Bread
doi:10.11648/j.ijnfs.20150404.23
International Journal of Nutrition and Food Sciences
2015-07-11
© Science Publishing Group
Ibidapo Phebean Olubunmi
Kosoko Sulaimon Babatunde
Oluwole Oluwatoyin Bolanle
Saliu Olumide Seyioba
Latona-Tella Taiwo
Oloruntumise Ayodele Olukayode
Elemo Gloria Nwankego
Quality Evaluation of Fibre- Enriched Bread
4
4
508
508
2015-07-11
2015-07-11
10.11648/j.ijnfs.20150404.23
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.23
© Science Publishing Group
Chemical and Toxicological Evaluation of Some Snacks Consumed by Children in Egypt
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.22
Snacks are commonly consumed by the most of children, that as fast foods and drinks, between main meals. Such fast foods being consumed do not usually provide a balanced meal, but they can be a useful source of some nutrients especially extra energy. The safety of snacks dietary components, including flavors and colors, is currently a subject of great interest since some of which are proved to be animal toxins and/or carcinogens. Therefore, the present work was carried out to study the chemical and toxicological evaluation of some snacks consumed by children in Egypt. Potato chips, puff snacks and fatty cake samples were purchased within about three months, transported to the laboratory, ground or homogenized before they were freeze-dried to ensure equal moisture content then used for alcohol extracts preparation. Also, extracts were prepared from potato chips samples made in lab for comparative study. Liver cells, isolated from Bolti fish and established in primary culture, were treated with a concentration of 1x10-1 to 1x10-7 % snacks extracts for 48 hr. Cytotoxicity in primary cultures was evaluated by changes in lysosomes activity, mitochondrial activity and cell membrane integrity over a range of each extract concentrations. The highest adverse cytotoxic effects were recorded for puff snacks followed by fatty cake and potato chips, respectively. Very little effects induced in lab made potato chips extracts. The dose-response curves with the cytotoxicity assays corresponded well to those of adverse biochemical effects including cells growth assay and protease activity. Properties of oil extracted from tested snacks indicated that lab made potato chips extracts possessed the best quality values for AV (mg KOH/100 g oil), FFA (% as oleic acid), PV (meg/kg oil), IN (gI2) and MDA content were 0.62, 0.98, 6.85, 112.36 and 1.27 respectively, while as oil extracted from puff snacks registered the lowest quality values were 1.29, 2.10, 18.20, 90.24 and 3.68 respectively. For all assays, the sequence of potencies of the tested extracts was in the order of puff snacks > fatty cake > potato chips > lab made potato chips. Our results indicate that these extracts may include chemicals which act at various sites on the liver cells to induce different cytotoxic and biochemical adverse effects.
Snacks are commonly consumed by the most of children, that as fast foods and drinks, between main meals. Such fast foods being consumed do not usually provide a balanced meal, but they can be a useful source of some nutrients especially extra energy. The safety of snacks dietary components, including flavors and colors, is currently a subject of great interest since some of which are proved to be animal toxins and/or carcinogens. Therefore, the present work was carried out to study the chemical and toxicological evaluation of some snacks consumed by children in Egypt. Potato chips, puff snacks and fatty cake samples were purchased within about three months, transported to the laboratory, ground or homogenized before they were freeze-dried to ensure equal moisture content then used for alcohol extracts preparation. Also, extracts were prepared from potato chips samples made in lab for comparative study. Liver cells, isolated from Bolti fish and established in primary culture, were treated with a concentration of 1x10-1 to 1x10-7 % snacks extracts for 48 hr. Cytotoxicity in primary cultures was evaluated by changes in lysosomes activity, mitochondrial activity and cell membrane integrity over a range of each extract concentrations. The highest adverse cytotoxic effects were recorded for puff snacks followed by fatty cake and potato chips, respectively. Very little effects induced in lab made potato chips extracts. The dose-response curves with the cytotoxicity assays corresponded well to those of adverse biochemical effects including cells growth assay and protease activity. Properties of oil extracted from tested snacks indicated that lab made potato chips extracts possessed the best quality values for AV (mg KOH/100 g oil), FFA (% as oleic acid), PV (meg/kg oil), IN (gI2) and MDA content were 0.62, 0.98, 6.85, 112.36 and 1.27 respectively, while as oil extracted from puff snacks registered the lowest quality values were 1.29, 2.10, 18.20, 90.24 and 3.68 respectively. For all assays, the sequence of potencies of the tested extracts was in the order of puff snacks > fatty cake > potato chips > lab made potato chips. Our results indicate that these extracts may include chemicals which act at various sites on the liver cells to induce different cytotoxic and biochemical adverse effects.
Chemical and Toxicological Evaluation of Some Snacks Consumed by Children in Egypt
doi:10.11648/j.ijnfs.20150404.22
International Journal of Nutrition and Food Sciences
2015-07-09
© Science Publishing Group
Yousif Elhassaneen
Ryeaan Sayed
Chemical and Toxicological Evaluation of Some Snacks Consumed by Children in Egypt
4
4
502
502
2015-07-09
2015-07-09
10.11648/j.ijnfs.20150404.22
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.22
© Science Publishing Group
Under Nutrition and Its Use in Prediction of Immunodeficiency in Adults Infected with Human Immunodeficiency Virus in Addis Ababa-Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.21
HIV infection and poor nutrition status are interlinked. HIV infected individuals are more vulnerable to under nutrition than the general population. Despite major advances in HIV treatment and survival outcomes, weight loss and wasting remain of significant health concern in people living with HIV. Poor nutritional status in HIV infected individuals is associated with disease progression, increased morbidity and reduced survival even when antiretroviral treatment (ART) is available. HIV and malnutrition have a cumulative effect in weakening the immune system and worsening nutrition status. The objective of this study was to assess the prevalence of under nutrition (wasting) among HIV infected, antiretroviral naïve adults, and the utility of wasting in predicting immunosuppression in Addis Ababa, Ethiopia, 2014. Institution based, cross sectional study was done on a sample of 395 antiretroviral naïve adults attending chronic HIV care programs. Study participants were selected by systematic random sampling. Data was collected using a structured interview questionnaire and anthropometric measurements (weight and height) were taken from all study participants. CD4 cell count was done using standard laboratory method and used as a proxy indicator of immune status. Body mass index (BMI) was correlated with CD4 cell count and receiver operating characteristic curves plotted. Under nutrition was of critical health concern among HIV infected antiretroviral naïve adults. The study showed a 27% prevalence of wasting with significantly variation by sex. More women were malnourished than men. There was significant association between wasting and immune suppression. However, the sensitivity and specificity of wasting to predict stages of immune suppression was low. HIV infected individuals need special attention for nutrition monitoring, counselling and support.
HIV infection and poor nutrition status are interlinked. HIV infected individuals are more vulnerable to under nutrition than the general population. Despite major advances in HIV treatment and survival outcomes, weight loss and wasting remain of significant health concern in people living with HIV. Poor nutritional status in HIV infected individuals is associated with disease progression, increased morbidity and reduced survival even when antiretroviral treatment (ART) is available. HIV and malnutrition have a cumulative effect in weakening the immune system and worsening nutrition status. The objective of this study was to assess the prevalence of under nutrition (wasting) among HIV infected, antiretroviral naïve adults, and the utility of wasting in predicting immunosuppression in Addis Ababa, Ethiopia, 2014. Institution based, cross sectional study was done on a sample of 395 antiretroviral naïve adults attending chronic HIV care programs. Study participants were selected by systematic random sampling. Data was collected using a structured interview questionnaire and anthropometric measurements (weight and height) were taken from all study participants. CD4 cell count was done using standard laboratory method and used as a proxy indicator of immune status. Body mass index (BMI) was correlated with CD4 cell count and receiver operating characteristic curves plotted. Under nutrition was of critical health concern among HIV infected antiretroviral naïve adults. The study showed a 27% prevalence of wasting with significantly variation by sex. More women were malnourished than men. There was significant association between wasting and immune suppression. However, the sensitivity and specificity of wasting to predict stages of immune suppression was low. HIV infected individuals need special attention for nutrition monitoring, counselling and support.
Under Nutrition and Its Use in Prediction of Immunodeficiency in Adults Infected with Human Immunodeficiency Virus in Addis Ababa-Ethiopia
doi:10.11648/j.ijnfs.20150404.21
International Journal of Nutrition and Food Sciences
2015-07-08
© Science Publishing Group
Shimels Hussien
Ayalew Aklilu
Kumlachew Abate
Under Nutrition and Its Use in Prediction of Immunodeficiency in Adults Infected with Human Immunodeficiency Virus in Addis Ababa-Ethiopia
4
4
492
492
2015-07-08
2015-07-08
10.11648/j.ijnfs.20150404.21
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150404.21
© Science Publishing Group
Review on Emerging and Reemerging Microbial Causes in Bovine Abortion
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040401.11
This review summarizesemergingand re-emergingmajor bacterial, fungal, viral and protozoan causes of abortion in cattle. The clinical presentations of disease due to reproductive pathogens are emphasized, with afocus on assisting development of complete lists of major causes that result in abortion in cattle. Clinicians areencouraged to assess clinical presentation, create complete lists of differential diagnoses, obtain appropriate diagnostic samples, maximize diagnostic laboratory support, and avoid zoonotic infections resulting from reproductive pathogens of animals. Thefoundation of an accurate diagnosis of reproductive loss due to infectious pathogens facilitates the prudent use of immunization andbiosecurity to minimize reproductive losses.
This review summarizesemergingand re-emergingmajor bacterial, fungal, viral and protozoan causes of abortion in cattle. The clinical presentations of disease due to reproductive pathogens are emphasized, with afocus on assisting development of complete lists of major causes that result in abortion in cattle. Clinicians areencouraged to assess clinical presentation, create complete lists of differential diagnoses, obtain appropriate diagnostic samples, maximize diagnostic laboratory support, and avoid zoonotic infections resulting from reproductive pathogens of animals. Thefoundation of an accurate diagnosis of reproductive loss due to infectious pathogens facilitates the prudent use of immunization andbiosecurity to minimize reproductive losses.
Review on Emerging and Reemerging Microbial Causes in Bovine Abortion
doi:10.11648/j.ijnfs.s.2015040401.11
International Journal of Nutrition and Food Sciences
2015-04-23
© Science Publishing Group
S. Parthiban
S. Malmarugan
M. S. Murugan
J. Johnson Rajeswar
P. Pothiappan
Review on Emerging and Reemerging Microbial Causes in Bovine Abortion
4
4
6
6
2015-04-23
2015-04-23
10.11648/j.ijnfs.s.2015040401.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040401.11
© Science Publishing Group
Anthrax: A Re-Emerging Livestock Disease
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040401.12
Anthrax is a contagious and highly fatal zoonotic bacterial disease affecting primarily herbivores. Mortality can be very high, especially in herbivores. The disease has world-wide distribution and is a zoonosis. The etiological agent is the endospore-forming, Gram-positive, nonmotile, rod-shaped Bacillus anthracis. Central to the persistence of anthrax in an area is the ability of B. anthracis to form long-lasting, highly resistant spores. Understanding the ecology of anthrax spores is essential if one hopes to control epidemics. Studies on the ecology of anthrax spores have found a correlation between the disease and specific soil factors, such as alkaline pH, high moisture, and high organic content. The repeated anthrax outbreak in livestock and subsequent infection to human has been considered as a nationwide alarming issue. Outbreaks of anthrax have diverse consequences on society. Establishing the appropriate control strategies is very important and crucial in reducing the socio-economic impact of the disease. Control measures are aimed at breaking the cycle of infection, and their implementation must be adhered to rigorously. It can be used as a biological weapon and has been classified as a Category ‘A’ bio threat by Centers for Disease Control and Prevention (CDC). This review describes this important disease covering its etiology, epidemiology, transmission, pathogenesis, clinical signs, diagnosis and prevention and control strategies to be adopted to combat this globally important pathogen.
Anthrax is a contagious and highly fatal zoonotic bacterial disease affecting primarily herbivores. Mortality can be very high, especially in herbivores. The disease has world-wide distribution and is a zoonosis. The etiological agent is the endospore-forming, Gram-positive, nonmotile, rod-shaped Bacillus anthracis. Central to the persistence of anthrax in an area is the ability of B. anthracis to form long-lasting, highly resistant spores. Understanding the ecology of anthrax spores is essential if one hopes to control epidemics. Studies on the ecology of anthrax spores have found a correlation between the disease and specific soil factors, such as alkaline pH, high moisture, and high organic content. The repeated anthrax outbreak in livestock and subsequent infection to human has been considered as a nationwide alarming issue. Outbreaks of anthrax have diverse consequences on society. Establishing the appropriate control strategies is very important and crucial in reducing the socio-economic impact of the disease. Control measures are aimed at breaking the cycle of infection, and their implementation must be adhered to rigorously. It can be used as a biological weapon and has been classified as a Category ‘A’ bio threat by Centers for Disease Control and Prevention (CDC). This review describes this important disease covering its etiology, epidemiology, transmission, pathogenesis, clinical signs, diagnosis and prevention and control strategies to be adopted to combat this globally important pathogen.
Anthrax: A Re-Emerging Livestock Disease
doi:10.11648/j.ijnfs.s.2015040401.12
International Journal of Nutrition and Food Sciences
2015-05-12
© Science Publishing Group
S. Parthiban
S. Malmarugan
M. S. Murugan
J. Johnson Rajeswar
P. Pothiappan
Anthrax: A Re-Emerging Livestock Disease
4
4
12
12
2015-05-12
2015-05-12
10.11648/j.ijnfs.s.2015040401.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.s.2015040401.12
© Science Publishing Group
Impact of Feeding on Olive Oil with Thyme on Health Status of First Generation of Rat
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.11
This study aimed to evaluate the effect of feeding rats on virgin olive oil (VOO) and extra virgin olive oil (EVOO) with or without thyme powder on health status of their first generation. Outcome of pregnancy in each group (pregnant and lactating rats fed on olive oils and thyme which randomly divided into 15 groups) were divided into 2 subgroups (male and female) and feeding a month later (till 8 weeks aged). The babies were weighted, blood was collected and scarified. Organs were removed and weighted. Biochemical assays and bone measurements were evaluated. Generally, the groups fed on VOO had a high number of babies, a low body weight and high of liver weight compared to groups fed on EVOO. Total cholesterol (TC), LDL-C and risk factor of male fed on olive oils (100%) had higher values than groups fed on olive oils (50%). Female groups showed observed that, which groups fed on olive oils (100%) had higher of TC, LDL-C and risk factor than groups fed on (50%). Creatinine and urea were increased in male rats fed on olive oils while decreased in the female rats compared to control group. Male groups fed on VOO and thyme were higher of AST, ALT and ALP than groups fed on EVOO. Concerning female babies, there are a high differences between groups. In groups (male and female) were high levels of Ca and P content of bone were observed in rats fed on VOO and thyme leaves powder compared to groups fed on EVOO and thyme powder diets. In conclusion, the feeding on olive oils (VOO and EVOO) with or without thyme leaves powder diets caused to increasing of fertility, improved lipid profile and increasing Ca and P of bone contents.
This study aimed to evaluate the effect of feeding rats on virgin olive oil (VOO) and extra virgin olive oil (EVOO) with or without thyme powder on health status of their first generation. Outcome of pregnancy in each group (pregnant and lactating rats fed on olive oils and thyme which randomly divided into 15 groups) were divided into 2 subgroups (male and female) and feeding a month later (till 8 weeks aged). The babies were weighted, blood was collected and scarified. Organs were removed and weighted. Biochemical assays and bone measurements were evaluated. Generally, the groups fed on VOO had a high number of babies, a low body weight and high of liver weight compared to groups fed on EVOO. Total cholesterol (TC), LDL-C and risk factor of male fed on olive oils (100%) had higher values than groups fed on olive oils (50%). Female groups showed observed that, which groups fed on olive oils (100%) had higher of TC, LDL-C and risk factor than groups fed on (50%). Creatinine and urea were increased in male rats fed on olive oils while decreased in the female rats compared to control group. Male groups fed on VOO and thyme were higher of AST, ALT and ALP than groups fed on EVOO. Concerning female babies, there are a high differences between groups. In groups (male and female) were high levels of Ca and P content of bone were observed in rats fed on VOO and thyme leaves powder compared to groups fed on EVOO and thyme powder diets. In conclusion, the feeding on olive oils (VOO and EVOO) with or without thyme leaves powder diets caused to increasing of fertility, improved lipid profile and increasing Ca and P of bone contents.
Impact of Feeding on Olive Oil with Thyme on Health Status of First Generation of Rat
doi:10.11648/j.ijnfs.20150405.11
International Journal of Nutrition and Food Sciences
2015-07-28
© Science Publishing Group
Amany A. Salem
Hayam A. Elsawy
Salwa S. Gabal
Impact of Feeding on Olive Oil with Thyme on Health Status of First Generation of Rat
4
5
517
517
2015-07-28
2015-07-28
10.11648/j.ijnfs.20150405.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.11
© Science Publishing Group
Ready-to-Use Therapeutic Food for Management of Wasting in HIV Infected Adults: A Qualitative Investigation of Views and Experiences of Patients in Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.12
HIV infection and poor nutrition status are interlinked. HIV infected individuals are more vulnerable to malnutrition than the general population. Poor nutrition status in HIV infected individuals is associated with disease progression, increased morbidity and reduced survival even when antiretroviral treatment is available. Adequate nutrition is necessary to maintain the immune system, manage opportunistic infections, optimize response to medical treatment, sustain healthy levels of physical activity and support optimal quality of life in individuals infected with HIV. WHO recommends incorporation of nutritional care and support as an integral part of a comprehensive response to HIV/AIDS. Ready-to-Use Therapeutic Food (RUTF) is widely in use in management of wasting among HIV infected adults. In Ethiopia, there was paucity of data on adults’ views and experiences of RUTF though patients’ perceived values of use and perceptions on a service are important factors in treatment success. The objective of this study was to explore views and experiences of HIV infected adults treated with RUTF in Addis Ababa, Ethiopia, 2012. The study explored issues related with attitude, believes, perceived benefits of use, misuses and challenges related with RUTF use. Phenomenological qualitative study based on in-depth interview and focus groups discussion was conducted on purposefully selected sample of 23 HIV positive adults on RUTF treatment in Zewditu hospital and Woreda-7 health center. The data collected was audio recoded, uploaded into opencode and analyzed using themes emerged from the data during constant comparative analysis. HIV infected adults had positive attitude, perceived many benefits of use and experienced favorable outcomes of RUTF use. Intention to use RUTF was also high. However, patients encountered significant challenges associated with their use of RUTF. They experienced side effects, felt more stigmatized and discriminated, encountered problems during handling and transportation. RUTF misuse was practiced frequently and in variety of forms. Modification of the current formulation and its prescription protocol, systematic control measures, provision of comprehensive nutrition counseling, harmonization of RUTF and other HIV clinical care appointments; and assessment and training on nutritional counseling skills of the health workers should be considered.
HIV infection and poor nutrition status are interlinked. HIV infected individuals are more vulnerable to malnutrition than the general population. Poor nutrition status in HIV infected individuals is associated with disease progression, increased morbidity and reduced survival even when antiretroviral treatment is available. Adequate nutrition is necessary to maintain the immune system, manage opportunistic infections, optimize response to medical treatment, sustain healthy levels of physical activity and support optimal quality of life in individuals infected with HIV. WHO recommends incorporation of nutritional care and support as an integral part of a comprehensive response to HIV/AIDS. Ready-to-Use Therapeutic Food (RUTF) is widely in use in management of wasting among HIV infected adults. In Ethiopia, there was paucity of data on adults’ views and experiences of RUTF though patients’ perceived values of use and perceptions on a service are important factors in treatment success. The objective of this study was to explore views and experiences of HIV infected adults treated with RUTF in Addis Ababa, Ethiopia, 2012. The study explored issues related with attitude, believes, perceived benefits of use, misuses and challenges related with RUTF use. Phenomenological qualitative study based on in-depth interview and focus groups discussion was conducted on purposefully selected sample of 23 HIV positive adults on RUTF treatment in Zewditu hospital and Woreda-7 health center. The data collected was audio recoded, uploaded into opencode and analyzed using themes emerged from the data during constant comparative analysis. HIV infected adults had positive attitude, perceived many benefits of use and experienced favorable outcomes of RUTF use. Intention to use RUTF was also high. However, patients encountered significant challenges associated with their use of RUTF. They experienced side effects, felt more stigmatized and discriminated, encountered problems during handling and transportation. RUTF misuse was practiced frequently and in variety of forms. Modification of the current formulation and its prescription protocol, systematic control measures, provision of comprehensive nutrition counseling, harmonization of RUTF and other HIV clinical care appointments; and assessment and training on nutritional counseling skills of the health workers should be considered.
Ready-to-Use Therapeutic Food for Management of Wasting in HIV Infected Adults: A Qualitative Investigation of Views and Experiences of Patients in Ethiopia
doi:10.11648/j.ijnfs.20150405.12
International Journal of Nutrition and Food Sciences
2015-07-28
© Science Publishing Group
Shimels Hussien
Amare Worku
Ayalew Aklilu
Kumlachew Abate
Ready-to-Use Therapeutic Food for Management of Wasting in HIV Infected Adults: A Qualitative Investigation of Views and Experiences of Patients in Ethiopia
4
5
529
529
2015-07-28
2015-07-28
10.11648/j.ijnfs.20150405.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.12
© Science Publishing Group
Preservation of Sugarcane Juice Using Herbal Clarificant
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.13
An experiment was carried out at Physiology and Sugar Chemistry Laboratory of Bangladesh Sugarcane Research Institute Ishurdi, Pabna, Bangladesh during 2013-2014 to determine the self life of sugarcane juice without adding any preservatives. Sugarcane varieties Isd 34, Isd 35, Isd 36, Isd 37 and Isd 38 were used for collection of juice and juice were collected in the month of September, October, November, December, January, February and March. Juice collected in the month of December and January showed the highest shelflife by using Mucilage substances of ladies finger (Hibiscus esculentus Linn) as a clarificant. Juice collected in the month of December, January showed highest self life due to presence of lower reducing sugar and highest percentage of sucrose.
An experiment was carried out at Physiology and Sugar Chemistry Laboratory of Bangladesh Sugarcane Research Institute Ishurdi, Pabna, Bangladesh during 2013-2014 to determine the self life of sugarcane juice without adding any preservatives. Sugarcane varieties Isd 34, Isd 35, Isd 36, Isd 37 and Isd 38 were used for collection of juice and juice were collected in the month of September, October, November, December, January, February and March. Juice collected in the month of December and January showed the highest shelflife by using Mucilage substances of ladies finger (Hibiscus esculentus Linn) as a clarificant. Juice collected in the month of December, January showed highest self life due to presence of lower reducing sugar and highest percentage of sucrose.
Preservation of Sugarcane Juice Using Herbal Clarificant
doi:10.11648/j.ijnfs.20150405.13
International Journal of Nutrition and Food Sciences
2015-07-31
© Science Publishing Group
Mst. Kohinoor Begum
Md. Shamsul Arefin
Md. Shariful Islam
Md. Jahirul Islam
Preservation of Sugarcane Juice Using Herbal Clarificant
4
5
534
534
2015-07-31
2015-07-31
10.11648/j.ijnfs.20150405.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.13
© Science Publishing Group
Effects of Regular Intake of Green Tea on Nutrient Absorption, Serum Albumin and Organ Sizes of Alloxan-induced Diabetic Rats
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.14
The effects of regular intake of green tea on nutrient absorption, serum albumin and organ sizes were evaluated on alloxan-induced diabetic rats.. The rats were grouped into five treatment groups: NC (non-diabetic group fed with rat feed and water only), DC (diabetic group fed with rat feed and water only), CON1 (diabetic group fed with rat feed and 1g/100ml of brewed tea only), CON2 (diabetic group fed with rat feed and 2g/100ml of brewed tea only) and CON3 (diabetic group fed with rat feed and 3g/100ml of brewed tea only). Feed, water and tea were provided ad libitum for the respective groups for a period of 21days. At the end of the treatment period, the apparent protein, calcium, iron and magnesium absorption of the groups were determined. The serum albumin as well as visual examination and measurement of organ sizes were also evaluated. The results showed that the diabetic groups CON1, CON2 and CON3 that took different concentrations of the green tea, did not show any significant change (P<0.05) in protein, iron and calcium absorption but had significant reduction (P<0.05) in magnesium absorption and serum albumin level when compared with the diabetic group DC that did not take the tea. There were also no significant change (P<0.05) between the organ sizes of the groups (CON1, CON2 and CON3) and that of group DC
The effects of regular intake of green tea on nutrient absorption, serum albumin and organ sizes were evaluated on alloxan-induced diabetic rats.. The rats were grouped into five treatment groups: NC (non-diabetic group fed with rat feed and water only), DC (diabetic group fed with rat feed and water only), CON1 (diabetic group fed with rat feed and 1g/100ml of brewed tea only), CON2 (diabetic group fed with rat feed and 2g/100ml of brewed tea only) and CON3 (diabetic group fed with rat feed and 3g/100ml of brewed tea only). Feed, water and tea were provided ad libitum for the respective groups for a period of 21days. At the end of the treatment period, the apparent protein, calcium, iron and magnesium absorption of the groups were determined. The serum albumin as well as visual examination and measurement of organ sizes were also evaluated. The results showed that the diabetic groups CON1, CON2 and CON3 that took different concentrations of the green tea, did not show any significant change (P<0.05) in protein, iron and calcium absorption but had significant reduction (P<0.05) in magnesium absorption and serum albumin level when compared with the diabetic group DC that did not take the tea. There were also no significant change (P<0.05) between the organ sizes of the groups (CON1, CON2 and CON3) and that of group DC
Effects of Regular Intake of Green Tea on Nutrient Absorption, Serum Albumin and Organ Sizes of Alloxan-induced Diabetic Rats
doi:10.11648/j.ijnfs.20150405.14
International Journal of Nutrition and Food Sciences
2015-08-13
© Science Publishing Group
Evelyn Njideka Bede
Effects of Regular Intake of Green Tea on Nutrient Absorption, Serum Albumin and Organ Sizes of Alloxan-induced Diabetic Rats
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2015-08-13
2015-08-13
10.11648/j.ijnfs.20150405.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.14
© Science Publishing Group
A Renewable Natural Bioactive Polysaccharide: An Overview to Chitosan
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.15
Chitin is a polysaccharide, which can be found in the structures of some insects, yeasts and fungi in nature. Chitosan is a compound, which is obtained by de – acetylation of chitin. Apart from that, there is chitosan naturally on the cell walls of some fungi, in yeasts and protozoa and in the outer shells of crustaceans. Chitosan is a molecule, which is frequently used in health field and food industry. It is frequently used in bioactive packing especially for its antibacterial effect. In addition, it is used in many areas such as waste treatment for its antioxidant feature. Areas of use of chitosan are expanding because it is an edible agent and because of its low level of toxic activity, and new areas of use are discovered everyday in good and health sectors
Chitin is a polysaccharide, which can be found in the structures of some insects, yeasts and fungi in nature. Chitosan is a compound, which is obtained by de – acetylation of chitin. Apart from that, there is chitosan naturally on the cell walls of some fungi, in yeasts and protozoa and in the outer shells of crustaceans. Chitosan is a molecule, which is frequently used in health field and food industry. It is frequently used in bioactive packing especially for its antibacterial effect. In addition, it is used in many areas such as waste treatment for its antioxidant feature. Areas of use of chitosan are expanding because it is an edible agent and because of its low level of toxic activity, and new areas of use are discovered everyday in good and health sectors
A Renewable Natural Bioactive Polysaccharide: An Overview to Chitosan
doi:10.11648/j.ijnfs.20150405.15
International Journal of Nutrition and Food Sciences
2015-08-22
© Science Publishing Group
Büşra Ayhan
Nevin Şanlier
A Renewable Natural Bioactive Polysaccharide: An Overview to Chitosan
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548
2015-08-22
2015-08-22
10.11648/j.ijnfs.20150405.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.15
© Science Publishing Group
Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.16
This study was carried out to determine the effect of substituting unripe banana (<i>Musa spp</i>.) flour with different levels of African yam bean (<i>Sphenostylis stenocarpa</i>) flour on the proximate composition, minerals, anti-nutrients and functional properties of the flour blends. Underutilized unripe banana cultivar (“mboro ukom”) and African yam bean seeds (black variety) were separately processed into flours. The banana flour was supplemented with African yam bean flour at substitution levels of 0, 10, 20, 30, 40 and 50% to obtain the flour blends with 100% banana flour as the control sample. The results showed that substituting unripe banana flour with levels of African yam bean flour significantly (p<0.05) increased the crude protein content from 4.39% for 100% banana flour to 14.05% for 50% yam bean flour substitution while the carbohydrate content decreased significantly (p<0.05) from 90.92% for 100% banana flour to 80.12% for 50% yam bean flour substitution. The fat, ash and crude fibre contents increased with increase in African yam bean flour substitution from 0.58%, 2.80% and 1.31% for 100% banana flour to 0.98%, 3.06% and 1.79% for 50% African yam bean flour substitution, respectively. The 100% banana flour had the highest caloric value (386.46kcal/100g) while blend containing 50% African yam bean flour had the least value (385.84kcal/100g). The K, Ca and Mg decreased from 382.41mg/100g, 12.18mg/100g and 41.62mg/100g in the 100% banana flour to 345.96mg/100g, 8.93mg/100g and 33.12mg/100g in the 50% African yam bean flour blend, respectively. Conversely, the Na, Fe and Zn increased from 1.60mg/100g, 0.89mg/100g and 0.63mg/100g in 100% banana flour to 2.29mg/100g, 3.05mg/100g and 2.21mg/100g in the 50% African yam bean flour substituted blend, respectively. Oxalate, tannin, phytate and hydrogen cyanide contents increased with increase in African yam bean flour substitution. However, their values in the blended flours were low and would pose no threat to health. Blended flours exhibited higher water absorption, oil absorption, swelling and foaming capacities than the 100% banana flour. On the other hand, the bulk density decreased with African yam bean flour substitution. The study demonstrated that the nutritional quality and functional properties of unripe banana flour can be improved through supplementation with African yam bean flour.
This study was carried out to determine the effect of substituting unripe banana (<i>Musa spp</i>.) flour with different levels of African yam bean (<i>Sphenostylis stenocarpa</i>) flour on the proximate composition, minerals, anti-nutrients and functional properties of the flour blends. Underutilized unripe banana cultivar (“mboro ukom”) and African yam bean seeds (black variety) were separately processed into flours. The banana flour was supplemented with African yam bean flour at substitution levels of 0, 10, 20, 30, 40 and 50% to obtain the flour blends with 100% banana flour as the control sample. The results showed that substituting unripe banana flour with levels of African yam bean flour significantly (p<0.05) increased the crude protein content from 4.39% for 100% banana flour to 14.05% for 50% yam bean flour substitution while the carbohydrate content decreased significantly (p<0.05) from 90.92% for 100% banana flour to 80.12% for 50% yam bean flour substitution. The fat, ash and crude fibre contents increased with increase in African yam bean flour substitution from 0.58%, 2.80% and 1.31% for 100% banana flour to 0.98%, 3.06% and 1.79% for 50% African yam bean flour substitution, respectively. The 100% banana flour had the highest caloric value (386.46kcal/100g) while blend containing 50% African yam bean flour had the least value (385.84kcal/100g). The K, Ca and Mg decreased from 382.41mg/100g, 12.18mg/100g and 41.62mg/100g in the 100% banana flour to 345.96mg/100g, 8.93mg/100g and 33.12mg/100g in the 50% African yam bean flour blend, respectively. Conversely, the Na, Fe and Zn increased from 1.60mg/100g, 0.89mg/100g and 0.63mg/100g in 100% banana flour to 2.29mg/100g, 3.05mg/100g and 2.21mg/100g in the 50% African yam bean flour substituted blend, respectively. Oxalate, tannin, phytate and hydrogen cyanide contents increased with increase in African yam bean flour substitution. However, their values in the blended flours were low and would pose no threat to health. Blended flours exhibited higher water absorption, oil absorption, swelling and foaming capacities than the 100% banana flour. On the other hand, the bulk density decreased with African yam bean flour substitution. The study demonstrated that the nutritional quality and functional properties of unripe banana flour can be improved through supplementation with African yam bean flour.
Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends
doi:10.11648/j.ijnfs.20150405.16
International Journal of Nutrition and Food Sciences
2015-08-27
© Science Publishing Group
Ufot Evanson Inyang
Victoria Okon Ekop
Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends
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554
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2015-08-27
2015-08-27
10.11648/j.ijnfs.20150405.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.16
© Science Publishing Group
Exopolysaccharide from <i>Lactobacillus pentosus</i> Strain H2 and Its Impact on Rheological Properties and the Sensory Evaluation of Low Fat Yoghurt and UF-Soft Cheese
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.17
In this study, a total of 46 exopolysaccarides (EPS) producers were isolated from different Egyptian fermented milk products. Among these isolates, strain H2 was characterized and identified as <i>Lactobacillus pentosus</i> with similarity 98% based on 16S rRNA gene sequencing and phenotypic characterization. The maximum EPS secretion and cell biomass of strain H2 were 2.22 and 2.64 (g/L) at 30oC after 72 and 96 h, respectively. Among eight sugars tested for EPS production, it was noticed that all industrial by-products tested were significantly increased the secretion of EPS from strain H2. The highest EPS amount was recorded for molasses and date debs permeate followed by lactose and glucose which were 4.54, 3.08, 2.86, 2.68 and 2.56 (g/l) respectively. Electrospray Ionization Mass Spectrometry (ESI MS) indicated that EPS of strain H2 was heteropolymer and consists of D-glucose, D-glucuronic acid and L-rhamnose. Different concentration of the purified EPS isolated from <i>Lactobacillus pentosus</i> strain H2 were applied to low fat UF-soft cheese and yoghurt. The results of these experiments indicated the purified EPS of strain H2 significantly improved the organoleptic properties including texture, flavors and mouth feel of both low fat cheese and yoghurt. Furthermore, all parameters of rheological properties of both products including firmness, cohesiveness, gumminess, chewiness, springiness were significantly improved as the purified EPS concentrations increased. The best sensory evaluation score was recorded for low fat cheese and yoghurt fortified with EPS 0.4 and 0.8% which were 94.90 and 95.60, respectively. Finally, the problems like bitterness, low viscosity, high syneresis formation and defects of consistency which are frequently encountered of fermented milk products can be solved by using purified EPS.
In this study, a total of 46 exopolysaccarides (EPS) producers were isolated from different Egyptian fermented milk products. Among these isolates, strain H2 was characterized and identified as <i>Lactobacillus pentosus</i> with similarity 98% based on 16S rRNA gene sequencing and phenotypic characterization. The maximum EPS secretion and cell biomass of strain H2 were 2.22 and 2.64 (g/L) at 30oC after 72 and 96 h, respectively. Among eight sugars tested for EPS production, it was noticed that all industrial by-products tested were significantly increased the secretion of EPS from strain H2. The highest EPS amount was recorded for molasses and date debs permeate followed by lactose and glucose which were 4.54, 3.08, 2.86, 2.68 and 2.56 (g/l) respectively. Electrospray Ionization Mass Spectrometry (ESI MS) indicated that EPS of strain H2 was heteropolymer and consists of D-glucose, D-glucuronic acid and L-rhamnose. Different concentration of the purified EPS isolated from <i>Lactobacillus pentosus</i> strain H2 were applied to low fat UF-soft cheese and yoghurt. The results of these experiments indicated the purified EPS of strain H2 significantly improved the organoleptic properties including texture, flavors and mouth feel of both low fat cheese and yoghurt. Furthermore, all parameters of rheological properties of both products including firmness, cohesiveness, gumminess, chewiness, springiness were significantly improved as the purified EPS concentrations increased. The best sensory evaluation score was recorded for low fat cheese and yoghurt fortified with EPS 0.4 and 0.8% which were 94.90 and 95.60, respectively. Finally, the problems like bitterness, low viscosity, high syneresis formation and defects of consistency which are frequently encountered of fermented milk products can be solved by using purified EPS.
Exopolysaccharide from <i>Lactobacillus pentosus</i> Strain H2 and Its Impact on Rheological Properties and the Sensory Evaluation of Low Fat Yoghurt and UF-Soft Cheese
doi:10.11648/j.ijnfs.20150405.17
International Journal of Nutrition and Food Sciences
2015-09-03
© Science Publishing Group
Khaled Elbanna
Wedad Metry
Hosam Elgarhy
Exopolysaccharide from <i>Lactobacillus pentosus</i> Strain H2 and Its Impact on Rheological Properties and the Sensory Evaluation of Low Fat Yoghurt and UF-Soft Cheese
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564
2015-09-03
2015-09-03
10.11648/j.ijnfs.20150405.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.17
© Science Publishing Group
Breakfast Skipper and Breakfast Eater: Which Is Better
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.18
Regular breakfast consumption has been acknowledged as an opportunity to meet nutrition recommendation and more favorable weight status. However, in Indonesia, breakfast skipping prevalence for school aged children is commonly found, as it ranged from 16.9% to 59%, with no exemption for Jakarta. The aims of present study were to compare nutrient intakes and weight status between breakfast eaters and non-breakfast eaters within different demographic subgroups, and additionally, to propose healthy breakfast recommendation based on condition of local population. 2<sup>nd</sup> Indonesian National Basic Health Research Survey (RISKESDAS) in a cross-sectional setting were analyzed using 24-hr dietary recall. The main sample consisted of children age 6- to 12- year old randomly selected in Jakarta area (n = 945). Overall, breakfast consumers had higher daily energy, carbohydrate, protein, and micronutrients intake although for some micronutrients, these were not statistically significant. There is no significant difference between the two groups in terms of weight status. Skipping breakfast was more prevalent in girls (6.43% <i>versus</i> 3.64%), older children group (6.5% for 10-12 year group; 4.4% for 7-9 year group, and 2.2% for 6 year group), and low SES which was about 4.3%, respectively. About 39% of school aged children living in Jakarta consumed breakfast less than 15% Indonesian DRI, respectively. Furthermore, this study supported the current breakfast recommendation which was 15-30% of energy from Indonesian DRI with some additional encouragement. To encourage breakfast consumption among the population, some recommendation were also given within the study.
Regular breakfast consumption has been acknowledged as an opportunity to meet nutrition recommendation and more favorable weight status. However, in Indonesia, breakfast skipping prevalence for school aged children is commonly found, as it ranged from 16.9% to 59%, with no exemption for Jakarta. The aims of present study were to compare nutrient intakes and weight status between breakfast eaters and non-breakfast eaters within different demographic subgroups, and additionally, to propose healthy breakfast recommendation based on condition of local population. 2<sup>nd</sup> Indonesian National Basic Health Research Survey (RISKESDAS) in a cross-sectional setting were analyzed using 24-hr dietary recall. The main sample consisted of children age 6- to 12- year old randomly selected in Jakarta area (n = 945). Overall, breakfast consumers had higher daily energy, carbohydrate, protein, and micronutrients intake although for some micronutrients, these were not statistically significant. There is no significant difference between the two groups in terms of weight status. Skipping breakfast was more prevalent in girls (6.43% <i>versus</i> 3.64%), older children group (6.5% for 10-12 year group; 4.4% for 7-9 year group, and 2.2% for 6 year group), and low SES which was about 4.3%, respectively. About 39% of school aged children living in Jakarta consumed breakfast less than 15% Indonesian DRI, respectively. Furthermore, this study supported the current breakfast recommendation which was 15-30% of energy from Indonesian DRI with some additional encouragement. To encourage breakfast consumption among the population, some recommendation were also given within the study.
Breakfast Skipper and Breakfast Eater: Which Is Better
doi:10.11648/j.ijnfs.20150405.18
International Journal of Nutrition and Food Sciences
2015-09-03
© Science Publishing Group
Fendy Susanto
Breakfast Skipper and Breakfast Eater: Which Is Better
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2015-09-03
2015-09-03
10.11648/j.ijnfs.20150405.18
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.18
© Science Publishing Group
Study of Microwave Heating on Nutrient Content of Bangladeshi Fish <i>Mastacembelus Armatus</i>
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.19
Microwave heating is a multiphysics phenomenon that involves electromagnetic waves and heat transfer; any material that is exposed to electromagnetic radiation will be heated up. This study was performed to compare the effects of microwave heating and conventional cooking method on proximate nutrient and health promoting contents of fresh Baim Fish (<i>Mastacembelus armatus</i>) grown in Bangladesh. The moisture and ash content in raw Baim fish were 74.00% and 4.00%, respectively. After conventional cooking moisture and ash content were 77.00% and 4.00%, respectively. On the other hand, after microwave cooking moisture and ash content were 75.00% and 4.00%, respectively. The protein content in raw Baim fish was 15.60% and after conventional cooking this value was 12.07%, whereas 15.60% for microwave cooking. In this study also estimated the fat and carbohydrate content which changed significantly by both conventional cooking and microwave cooking.
Microwave heating is a multiphysics phenomenon that involves electromagnetic waves and heat transfer; any material that is exposed to electromagnetic radiation will be heated up. This study was performed to compare the effects of microwave heating and conventional cooking method on proximate nutrient and health promoting contents of fresh Baim Fish (<i>Mastacembelus armatus</i>) grown in Bangladesh. The moisture and ash content in raw Baim fish were 74.00% and 4.00%, respectively. After conventional cooking moisture and ash content were 77.00% and 4.00%, respectively. On the other hand, after microwave cooking moisture and ash content were 75.00% and 4.00%, respectively. The protein content in raw Baim fish was 15.60% and after conventional cooking this value was 12.07%, whereas 15.60% for microwave cooking. In this study also estimated the fat and carbohydrate content which changed significantly by both conventional cooking and microwave cooking.
Study of Microwave Heating on Nutrient Content of Bangladeshi Fish <i>Mastacembelus Armatus</i>
doi:10.11648/j.ijnfs.20150405.19
International Journal of Nutrition and Food Sciences
2015-09-05
© Science Publishing Group
M. A. Rashid
Iqbal Hussain
Mohsina Hamuda
Sharif M. Al-Reza
Study of Microwave Heating on Nutrient Content of Bangladeshi Fish <i>Mastacembelus Armatus</i>
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577
2015-09-05
2015-09-05
10.11648/j.ijnfs.20150405.19
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.19
© Science Publishing Group
Effect of Perinatal Protein Malnutrition Under Serotonergic Control on Feeding Behavior: A Systematic Review
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.21
Protein malnutrition during the perinatal period leads to several morphological and physiological changes in the central nervous system whose main purpose is to prepare the body for environmental conditions. Several studies have been developed to explain the effects that malnutrition causes over feeding behavior in adults, and in particular on the role of the serotonergic system in this control. Thus, the objective of this systematic review was to assess emerging literature on the effects of perinatal malnutrition on the control of feeding behavior and the role of the serotonergic system in this control. The articles were researched in the virtual libraries Pubmed, Lilacs and Medline using as keywords: "Protein Malnutrition", "Feeding Behavior", "Serotonin Receptors", "Gestational malnutrition", "Perinatal undernutrition", "Fetal Nutrition Disorders" and "Serotonin". 261 articles in total were found. However, after excluding duplicates and analysis of the criteria for inclusion and exclusion 8 articles remained. Analysis of the articles showed that malnutrition in the perinatal period leads to changes in food preference in rats, in addition to delaying the point of satiety of these animals. It was also found that there is increased protein expression of c-fos groups forebrain neurons, increased expression of 5HT-1A receptors and increase in brain serotonin levels. These findings suggest that changes in eating behavior in malnourished animals can be brought about due to changes in the serotonergic system.
Protein malnutrition during the perinatal period leads to several morphological and physiological changes in the central nervous system whose main purpose is to prepare the body for environmental conditions. Several studies have been developed to explain the effects that malnutrition causes over feeding behavior in adults, and in particular on the role of the serotonergic system in this control. Thus, the objective of this systematic review was to assess emerging literature on the effects of perinatal malnutrition on the control of feeding behavior and the role of the serotonergic system in this control. The articles were researched in the virtual libraries Pubmed, Lilacs and Medline using as keywords: "Protein Malnutrition", "Feeding Behavior", "Serotonin Receptors", "Gestational malnutrition", "Perinatal undernutrition", "Fetal Nutrition Disorders" and "Serotonin". 261 articles in total were found. However, after excluding duplicates and analysis of the criteria for inclusion and exclusion 8 articles remained. Analysis of the articles showed that malnutrition in the perinatal period leads to changes in food preference in rats, in addition to delaying the point of satiety of these animals. It was also found that there is increased protein expression of c-fos groups forebrain neurons, increased expression of 5HT-1A receptors and increase in brain serotonin levels. These findings suggest that changes in eating behavior in malnourished animals can be brought about due to changes in the serotonergic system.
Effect of Perinatal Protein Malnutrition Under Serotonergic Control on Feeding Behavior: A Systematic Review
doi:10.11648/j.ijnfs.20150405.21
International Journal of Nutrition and Food Sciences
2015-09-06
© Science Publishing Group
Rafael Danyllo da Silva Miguel
Lisiane dos Santos Oliveira
Sandra Lopes de Souza
Effect of Perinatal Protein Malnutrition Under Serotonergic Control on Feeding Behavior: A Systematic Review
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2015-09-06
2015-09-06
10.11648/j.ijnfs.20150405.21
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.21
© Science Publishing Group
Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.20
Traditionally mushrooms have been used for the prevention and treatment of a multitude disorders. Macro fungi regarding to the development of novel safe antimicrobials and antioxidants has become attractive source for researchers in the last decades. In the present study quantitative analysis of phytochemical constituents was carried out by using standard methods while 1,1 Diphenyl picryl hydroxyl(DPPH) Nitric oxide, Hydrogen peroxide free radical scavenging assay were used to evaluate the antioxidant properties of selected wild mushrooms. Anti- inflammatory capacity of samples was evaluated by HRBC membrane stabilization method. The results obtained from the study revealed that Agaricus Bosporus showed higher total phenol, mg flavonoid carotenoid, and lycopene and ascorbic acid contents of (617.9±1) mg/g, (62.52±1.13) mg/g, (74.2±0.057) µg / mg, (49.6±0.17) µg / and28.8±0.34 mg / g. All the species showed antioxidant potential but Russula delica proved to be more active while Agaricus Bosporus. Proved to be least one.
Traditionally mushrooms have been used for the prevention and treatment of a multitude disorders. Macro fungi regarding to the development of novel safe antimicrobials and antioxidants has become attractive source for researchers in the last decades. In the present study quantitative analysis of phytochemical constituents was carried out by using standard methods while 1,1 Diphenyl picryl hydroxyl(DPPH) Nitric oxide, Hydrogen peroxide free radical scavenging assay were used to evaluate the antioxidant properties of selected wild mushrooms. Anti- inflammatory capacity of samples was evaluated by HRBC membrane stabilization method. The results obtained from the study revealed that Agaricus Bosporus showed higher total phenol, mg flavonoid carotenoid, and lycopene and ascorbic acid contents of (617.9±1) mg/g, (62.52±1.13) mg/g, (74.2±0.057) µg / mg, (49.6±0.17) µg / and28.8±0.34 mg / g. All the species showed antioxidant potential but Russula delica proved to be more active while Agaricus Bosporus. Proved to be least one.
Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia
doi:10.11648/j.ijnfs.20150405.20
International Journal of Nutrition and Food Sciences
2015-09-06
© Science Publishing Group
Teklit Gebregiorgis Amabye
Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia
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2015-09-06
2015-09-06
10.11648/j.ijnfs.20150405.20
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20150405.20
© Science Publishing Group