Science Publishing Group: Journal of Food and Nutrition Sciences: Table of Contents
<i> Journal of Food and Nutrition Sciences (JFNS)</i>, a peer-reviewed open access journal published bimonthly in English-language, aims to foster a wider academic interest in food and nutrition field, and offers an important forum for researchers to exchange the latest results from research on human nutrition broadly and food-related nutrition in particular. Research articles, field process reports, short communications, book reviews, symposia proceedings and review articles are accepted. Generally, review articles on some topic of special current interest will be published.
http://www.sciencepublishinggroup.com/j/jfns Science Publishing Group: Journal of Food and Nutrition Sciences: Table of Contents
Science Publishing Group
en-US
Journal of Food and Nutrition Sciences
Journal of Food and Nutrition Sciences
http://image.sciencepublishinggroup.com/journal/154.gif
http://www.sciencepublishinggroup.com/j/jfns
Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130101.13
Lacto-products processed by lactic acid fermentation are known to have nutraceutical attributes and create variety in the beverage composition. Due to their high nutritive value, they are beneficial to human health when consumed regularly. In this study orange fleshed potato varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. An optimization of process conditions was done by varying brine levels with fermentation time. The fermented products were subjected to panelist evaluation for flavour profiling. The product sensory scores were (1.5-2.5) on a 5 point hedonic scale ranging from dislike slightly to like much. The product with brine levels at 4 and 6% were found to be most preferred. The findings from this study indicate the acceptability of the developed lacto-pickles and suggest that the development of new products from sweet potato with functional attributes could improve its consumption among families while enhancing the shelf life of the product. . It was concluded that the β-carotene rich, sweet potato lacto-pickle is a novel product which could find wide acceptance with good prospects for commercialization in small-scale industries.
Lacto-products processed by lactic acid fermentation are known to have nutraceutical attributes and create variety in the beverage composition. Due to their high nutritive value, they are beneficial to human health when consumed regularly. In this study orange fleshed potato varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. An optimization of process conditions was done by varying brine levels with fermentation time. The fermented products were subjected to panelist evaluation for flavour profiling. The product sensory scores were (1.5-2.5) on a 5 point hedonic scale ranging from dislike slightly to like much. The product with brine levels at 4 and 6% were found to be most preferred. The findings from this study indicate the acceptability of the developed lacto-pickles and suggest that the development of new products from sweet potato with functional attributes could improve its consumption among families while enhancing the shelf life of the product. . It was concluded that the β-carotene rich, sweet potato lacto-pickle is a novel product which could find wide acceptance with good prospects for commercialization in small-scale industries.
Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato
doi:10.11648/j.jfns.20130101.13
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
Benard O. Oloo
Shitandi Anakalo
Mahungu Symon
Malinga Joyce Barasa
Effects of Lactic Acid Fermentation on Sensory Profile of Orange Fleshed Sweet Potato
1
1
17
17
2014-01-01
2014-01-01
10.11648/j.jfns.20130101.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130101.13
© Science Publishing Group
Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130101.11
The effects of using of wheat bran (1%), carrot (1%) and wheat bran (1%) +carrot ( 1%) as a supplement on pH, organic acids, carbohydrates and viscosity of yoghurt as well as overall acceptability were investigated. Fortification of milk with wheat bran resulted in a significant ( P<0.01) increase in oxalic, orotic, pyruvic, lactic, formic, acetic, propionic and hippuric acid contents, and a decrease in total sugar content of yoghurt. The lowest level of total organic acid and a slow post acidification rate were observed for yoghurt made with carrot which was much more prefered by panelists at the end of refrigerated storage. Fortification also led to an increase in viscosity of yoghurts. At the end of storage, there was a significant (P<0.05) increase in viscosity of control yoghurt, whereas fortified yoghurt did not any change. Increases in lactic acid (from 9084 to 10823 mgkg-1) and formic acid (from 665 to 802 mgkg-1) contents of control yoghurt resulted in a significant (P<0.05) decrease in overall acceptability score (from 7.5 to 6.2). It was concluded that yoghurt samples with wheat bran ( 1%) and wheat bran ( 1%) +carrot ( 1%) had the highest total organic acid content (about 14200 mgkg-1) and titratable acidity (about 1.85% as lactic acid) were received the lowest overall acceptability score ( 5.6 out of 9) by panelists.
The effects of using of wheat bran (1%), carrot (1%) and wheat bran (1%) +carrot ( 1%) as a supplement on pH, organic acids, carbohydrates and viscosity of yoghurt as well as overall acceptability were investigated. Fortification of milk with wheat bran resulted in a significant ( P<0.01) increase in oxalic, orotic, pyruvic, lactic, formic, acetic, propionic and hippuric acid contents, and a decrease in total sugar content of yoghurt. The lowest level of total organic acid and a slow post acidification rate were observed for yoghurt made with carrot which was much more prefered by panelists at the end of refrigerated storage. Fortification also led to an increase in viscosity of yoghurts. At the end of storage, there was a significant (P<0.05) increase in viscosity of control yoghurt, whereas fortified yoghurt did not any change. Increases in lactic acid (from 9084 to 10823 mgkg-1) and formic acid (from 665 to 802 mgkg-1) contents of control yoghurt resulted in a significant (P<0.05) decrease in overall acceptability score (from 7.5 to 6.2). It was concluded that yoghurt samples with wheat bran ( 1%) and wheat bran ( 1%) +carrot ( 1%) had the highest total organic acid content (about 14200 mgkg-1) and titratable acidity (about 1.85% as lactic acid) were received the lowest overall acceptability score ( 5.6 out of 9) by panelists.
Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage
doi:10.11648/j.jfns.20130101.11
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
Zehra Güler
Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage
1
1
6
6
2014-01-01
2014-01-01
10.11648/j.jfns.20130101.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130101.11
© Science Publishing Group
Factor Affecting the Vitamin D Status in South Korean Children
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130101.12
To establish the prevalence of vitamin D deficiency and insufficiency in healthy South Korean children aged between 1 month and 16 years and to identify factors affecting the serum vitamin D levels in South Korea. A total 969 healthy children were enrolled in this study. Serum levels of 25 hydroxyvitamin D (25(OH)D), calcium, phosphorous and alkaline phosphatase (ALP) were measured during a 1 year period. All the children were divided into four groups depending on the age. The prevalence of vitamin D deficiency (<15 ng/mL) was 20.5% and that of vitamin D insufficiency (15-20 ng/mL) was 19.5%. Overall, the mean serum 25(OH)D levels was 22.9±9.9 ng/mL. They were the highest in the preschoolers (2-5 years, 24.4 ng/mL) and the lowest in the adolescents (11-16 years,15.9 ng/mL). In addition, they were significantly higher in summer as compared with winter. There were eight cases of subclinical rickets with elevated serum ALP levels. The prevalence of vitamin D insufficiency and deficiency was relatively higher in our series of children. It is imperative that the public policies be established to provide vitamin D supplementation for South Korean children. In addition, pediatricians should consider such factors as the body mass index, sex, season and other risk factors when determining the optimal level of vitamin D.
To establish the prevalence of vitamin D deficiency and insufficiency in healthy South Korean children aged between 1 month and 16 years and to identify factors affecting the serum vitamin D levels in South Korea. A total 969 healthy children were enrolled in this study. Serum levels of 25 hydroxyvitamin D (25(OH)D), calcium, phosphorous and alkaline phosphatase (ALP) were measured during a 1 year period. All the children were divided into four groups depending on the age. The prevalence of vitamin D deficiency (<15 ng/mL) was 20.5% and that of vitamin D insufficiency (15-20 ng/mL) was 19.5%. Overall, the mean serum 25(OH)D levels was 22.9±9.9 ng/mL. They were the highest in the preschoolers (2-5 years, 24.4 ng/mL) and the lowest in the adolescents (11-16 years,15.9 ng/mL). In addition, they were significantly higher in summer as compared with winter. There were eight cases of subclinical rickets with elevated serum ALP levels. The prevalence of vitamin D insufficiency and deficiency was relatively higher in our series of children. It is imperative that the public policies be established to provide vitamin D supplementation for South Korean children. In addition, pediatricians should consider such factors as the body mass index, sex, season and other risk factors when determining the optimal level of vitamin D.
Factor Affecting the Vitamin D Status in South Korean Children
doi:10.11648/j.jfns.20130101.12
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
Su Jin Jeong
Factor Affecting the Vitamin D Status in South Korean Children
1
1
12
12
2014-01-01
2014-01-01
10.11648/j.jfns.20130101.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130101.12
© Science Publishing Group
Location of Planting Dependent Contamination of Fluted Pumpkin (Telfeiria Ocidentalis) Leaves with Heavy Metals
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130102.11
Fluted pumpkin (Telfeiria occidentalis) is one of the important edible vegetables in most tropical regions in Africa. Bioaccumulation of heavy metals in leafy vegetables is known to be a common occurrence, depending on where they are planted. Heavy metals accumulation in fluted pumpkin (Telfeiria ocidentalis) leaves, harvested from gardens located at 20 meters distance away from traffic-congested highways (TCH), automobile mechanic workshops (AMW), refueling service stations (RSS) and rural forest farmlands (RFF) in two Southern Nigerian States was assessed. Significantly higher (P ≤ 0.05) levels of Pb, Ni, Mn, Cd, and Zn accumulated in the vegetable leaves from TCH, AMW and RSS, compared to the leaves from RFF. However, the level of these heavy metals accumulated in the leaves from TCH, AMW and RSS were within the same statistical range, and increased insignificantly (P ≥ 0.05) in the order: AMW > TCH > RSS. This study showed that planting leafy vegetables at a distance within 20 meters from to TCH, AMW and RSS exposes the vegetables to the risk of heavy metals bioaccumulation and contamination; concluding that the vegetables grown within the investigated distance in these areas may be hazardous for human consumption.
Fluted pumpkin (Telfeiria occidentalis) is one of the important edible vegetables in most tropical regions in Africa. Bioaccumulation of heavy metals in leafy vegetables is known to be a common occurrence, depending on where they are planted. Heavy metals accumulation in fluted pumpkin (Telfeiria ocidentalis) leaves, harvested from gardens located at 20 meters distance away from traffic-congested highways (TCH), automobile mechanic workshops (AMW), refueling service stations (RSS) and rural forest farmlands (RFF) in two Southern Nigerian States was assessed. Significantly higher (P ≤ 0.05) levels of Pb, Ni, Mn, Cd, and Zn accumulated in the vegetable leaves from TCH, AMW and RSS, compared to the leaves from RFF. However, the level of these heavy metals accumulated in the leaves from TCH, AMW and RSS were within the same statistical range, and increased insignificantly (P ≥ 0.05) in the order: AMW > TCH > RSS. This study showed that planting leafy vegetables at a distance within 20 meters from to TCH, AMW and RSS exposes the vegetables to the risk of heavy metals bioaccumulation and contamination; concluding that the vegetables grown within the investigated distance in these areas may be hazardous for human consumption.
Location of Planting Dependent Contamination of Fluted Pumpkin (Telfeiria Ocidentalis) Leaves with Heavy Metals
doi:10.11648/j.jfns.20130102.11
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
Friday E. Uboh
Iniobong E. Okon
Emmanuel E. Edet
Location of Planting Dependent Contamination of Fluted Pumpkin (Telfeiria Ocidentalis) Leaves with Heavy Metals
1
2
22
22
2014-01-01
2014-01-01
10.11648/j.jfns.20130102.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130102.11
© Science Publishing Group
Effects of Dietary Protein Sources on the Progression of Renal Failure without Dialysis in Rats
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130103.11
The quality and quantity of protein are essential factors that determine nutritional significance of a protein. The aim of this study was to compare the effects of several animal and plant proteins on the progression of renal failure in rats. Ninety male rats were allocated into nine groups and were fed with a basal diet containing different protein sources for 12 weeks. Two groups comprised of a negative control group and a positive control group (with induced renal failure) fed on the basal diet. Rats in the remaining seven groups were fed using different diets containing 10% protein derived from fish, meat, chicken, egg, soybean, lentil, and white bean. Biological, biochemical and histological studies were done at the end of the study. Protein content was highest for the chicken extract (87.36%), followed by meat (85.67%), egg (78.85%), and fish (78.55%). Body weight gain increased as food intake decreased in all groups other than the positive control group, and the food efficiency ratio paralleled food intake. Rats fed the fish protein diet had lower blood urea nitrogen (28.0 mg/dL), uric acid (3.5mg/dL) levels compared with the other groups. There were no significant differences in creatinine levels between rats fed the animal protein (fish and meat) or the plant protein (soy and white bean) diets. Histological studies revealed no abnormal renal features in rats fed the fish or soybean protein diets. Therefore, the results of the study suggest that a diet containing fish protein may delay the progression of chronic renal failure relative to other protein diets.
The quality and quantity of protein are essential factors that determine nutritional significance of a protein. The aim of this study was to compare the effects of several animal and plant proteins on the progression of renal failure in rats. Ninety male rats were allocated into nine groups and were fed with a basal diet containing different protein sources for 12 weeks. Two groups comprised of a negative control group and a positive control group (with induced renal failure) fed on the basal diet. Rats in the remaining seven groups were fed using different diets containing 10% protein derived from fish, meat, chicken, egg, soybean, lentil, and white bean. Biological, biochemical and histological studies were done at the end of the study. Protein content was highest for the chicken extract (87.36%), followed by meat (85.67%), egg (78.85%), and fish (78.55%). Body weight gain increased as food intake decreased in all groups other than the positive control group, and the food efficiency ratio paralleled food intake. Rats fed the fish protein diet had lower blood urea nitrogen (28.0 mg/dL), uric acid (3.5mg/dL) levels compared with the other groups. There were no significant differences in creatinine levels between rats fed the animal protein (fish and meat) or the plant protein (soy and white bean) diets. Histological studies revealed no abnormal renal features in rats fed the fish or soybean protein diets. Therefore, the results of the study suggest that a diet containing fish protein may delay the progression of chronic renal failure relative to other protein diets.
Effects of Dietary Protein Sources on the Progression of Renal Failure without Dialysis in Rats
doi:10.11648/j.jfns.20130103.11
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
Nadia Saleh Al-Amoudi
Effects of Dietary Protein Sources on the Progression of Renal Failure without Dialysis in Rats
1
3
32
32
2014-01-01
2014-01-01
10.11648/j.jfns.20130103.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130103.11
© Science Publishing Group
Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130104.12
The causes of food shortages in developing countries are many and frequent. This work was conducted in order to evaluate some physico-chemical properties of two varieties of dried okra consumed in Côte d'Ivoire. These varieties have been grown and harvested in Yamoussoukro. For Baoule variety, protein, fat, total sugars, reducing sugars, vitamin E, water, ash, dry matter, total carbohydrates, starch, sucrose, crude fiber and energy value are respectively 17.15 ± 0.01, 2.02 ± 0.25,14.66 ± 4.13, 0.86 ± 0.05, 0.087, 7.28 ± 0.50, 9.61 ± 0.36, 92.71 ± 0.36, 63.92 ± 0.75, 44.33 ± 3.88, 13.10 ± 4.35, 7.83 ± 0.21, 342.51 ± 2.97. For Dioula variety, these levels are respectively 15.75 ± 0.2, 2.17 ± 0.11, 20, 0.83 ± 0.05, 0.15, 7.33 ± 0.20, 9.50 ± 0.10, 92.60 ± 0.30, 65.24 ± 0.25, 40.71 ± 0.23, 18.20 ± 0.05, 9.07 ± 1.96, 343.14 ± 0.97. No significant difference was observed at the threshold of 5% for the levels of lipids, total sugars, reducing sugars, water, ash, dry matter, starch, sucrose, crude fiber and energy values of the two varieties. However, a significant difference was observed at the 5% threshold for the levels of protein, vitamin E and total carbohydrate. Furthermore, the content of anti-nutritional factors was low in samples except leucoanthocyanes and catechin tannins.
The causes of food shortages in developing countries are many and frequent. This work was conducted in order to evaluate some physico-chemical properties of two varieties of dried okra consumed in Côte d'Ivoire. These varieties have been grown and harvested in Yamoussoukro. For Baoule variety, protein, fat, total sugars, reducing sugars, vitamin E, water, ash, dry matter, total carbohydrates, starch, sucrose, crude fiber and energy value are respectively 17.15 ± 0.01, 2.02 ± 0.25,14.66 ± 4.13, 0.86 ± 0.05, 0.087, 7.28 ± 0.50, 9.61 ± 0.36, 92.71 ± 0.36, 63.92 ± 0.75, 44.33 ± 3.88, 13.10 ± 4.35, 7.83 ± 0.21, 342.51 ± 2.97. For Dioula variety, these levels are respectively 15.75 ± 0.2, 2.17 ± 0.11, 20, 0.83 ± 0.05, 0.15, 7.33 ± 0.20, 9.50 ± 0.10, 92.60 ± 0.30, 65.24 ± 0.25, 40.71 ± 0.23, 18.20 ± 0.05, 9.07 ± 1.96, 343.14 ± 0.97. No significant difference was observed at the threshold of 5% for the levels of lipids, total sugars, reducing sugars, water, ash, dry matter, starch, sucrose, crude fiber and energy values of the two varieties. However, a significant difference was observed at the 5% threshold for the levels of protein, vitamin E and total carbohydrate. Furthermore, the content of anti-nutritional factors was low in samples except leucoanthocyanes and catechin tannins.
Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried
doi:10.11648/j.jfns.20130104.12
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
Joel Brice Kouassi
Cisse-Camara Massara
Georges Gnomblesson Tiahou
Absalon Ake Monde
Daniel Essiagne Sess
Etienne Tia vama
Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried
1
4
42
42
2014-01-01
2014-01-01
10.11648/j.jfns.20130104.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130104.12
© Science Publishing Group
Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130104.15
To increase iron (Fe) intake in Fe deficiency-risk groups the combination of Fe source and food-vehicle must be chosen in order to minimize inhibitory effects of food matrix. Fe dialyzability and sensory properties were tested in six model systems (MS) made with extruded cereals fortified with different Fe sources such as FeNaEDTA, FeSO4 and EDTA/FeSO4 among others and with or without the addition of milk. Proximate composition and phytate content were also evaluated. Results showed that Fe dialyzability from samples fortified with FeNaEDTA was less affected by the presence of inhibitory factors such as phytates and milk. The addition of FeSO4 to the extrudates showed sensory differences. Furthermore, fortification with EDTA/FeSO4 or FeNaEDTA showed no sensory differences compared with unfortified or Feº (elemental iron) fortified matrix, with the advantage of increased iron bioaccessibility.
To increase iron (Fe) intake in Fe deficiency-risk groups the combination of Fe source and food-vehicle must be chosen in order to minimize inhibitory effects of food matrix. Fe dialyzability and sensory properties were tested in six model systems (MS) made with extruded cereals fortified with different Fe sources such as FeNaEDTA, FeSO4 and EDTA/FeSO4 among others and with or without the addition of milk. Proximate composition and phytate content were also evaluated. Results showed that Fe dialyzability from samples fortified with FeNaEDTA was less affected by the presence of inhibitory factors such as phytates and milk. The addition of FeSO4 to the extrudates showed sensory differences. Furthermore, fortification with EDTA/FeSO4 or FeNaEDTA showed no sensory differences compared with unfortified or Feº (elemental iron) fortified matrix, with the advantage of increased iron bioaccessibility.
Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources
doi:10.11648/j.jfns.20130104.15
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
Carolina Elisa Cagnasso
Amalia Calviño
Laura Beatriz López
Karina Cellerino
Luis Dyner
María Julieta Binaghi
Viviana Rodriguez
Silvina Drago
Rolando Gonzalez
Mirta Eva Valencia
Iron Bioaccessibility and Sensory Analysis of Extruded Cereals Fortified with Different Fe Sources
1
4
64
64
2014-01-01
2014-01-01
10.11648/j.jfns.20130104.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130104.15
© Science Publishing Group
Determination of Fetal Malnutrition in Preterm Newborns
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130104.14
Background: Fetal malnutrition has been associated with an increased risk of neonatal morbidities and mortalities and its proper documentation in a newborn is essential for optimal management of the child.Objective: To determine the nutritional status of preterm newborns at birth using CANSCORE and anthropometry and to compare the relative efficiency of CANSCORE and the anthropometric indices in detecting FM.Methods:The study was carried out on consecutive, singleton, live born babies of ≥28 completed weeks through 36 weeks gestation born at Lagos University Teaching Hospital, Lagos, Nigeria without any major congenital abnormalities or severe perinatal illness. Each infant was examined by the investigator within 48 hours of birth. Birth weights and lengths were recorded for each infant at birth. Using the Oloweintrauterine growth chart, birth weights for gestational age below the 3rd percentile and above the 97th percentile on the chart were taken as small for gestational age and large for gestational age respectively. PI was computed from the formula: PI = weight (g) / length3 (cm) X100. A PI <2.2 was considered as malnutrition.The MAC/HC ratio was calculated for each infant and value plotted on and compared with a standard curve. Clinical assessment of nutritional status score (CANSCORE) consisted of inspection and estimation of loss of subcutaneous tissues and muscles in the designated areas. A maximum score of 4 was awarded to each parameter with no evidence of malnutrition, and the lowest score of 1 was awarded to parameter with the worst evidence of malnutrition. Fetal malnutrition was defined as CANSCORE less than 25. Statistical analysis was done using the Epi info statistics software version 3.5.1.Results:One hundred and forty preterm newborns were assessed.One hundred and eight (77%) of them were of LBW. CANSCORE identified 34.3% of the babies as FM while PI, MAC/HC and birth weight identified 30.7%, 12.1 and 3.6% of the babies, respectively, as FM. The mean CANSCORE and anthropometry between males and females were not significantly different (p >0.05). Both CANSCORE and PI detected significantly large numbers of FM in the study sample compared with birth weight. All the anthropometric parameters showed low sensitivity in detection of FM (which is the visible wasting or loss of subcutaneous tissues and muscles) but they all had high specificity.Conclusion:FM is still prevalent in our environment even in preterm babies. CANSCORE identified moremalnourished subjects than anthropometry.
Background: Fetal malnutrition has been associated with an increased risk of neonatal morbidities and mortalities and its proper documentation in a newborn is essential for optimal management of the child.Objective: To determine the nutritional status of preterm newborns at birth using CANSCORE and anthropometry and to compare the relative efficiency of CANSCORE and the anthropometric indices in detecting FM.Methods:The study was carried out on consecutive, singleton, live born babies of ≥28 completed weeks through 36 weeks gestation born at Lagos University Teaching Hospital, Lagos, Nigeria without any major congenital abnormalities or severe perinatal illness. Each infant was examined by the investigator within 48 hours of birth. Birth weights and lengths were recorded for each infant at birth. Using the Oloweintrauterine growth chart, birth weights for gestational age below the 3rd percentile and above the 97th percentile on the chart were taken as small for gestational age and large for gestational age respectively. PI was computed from the formula: PI = weight (g) / length3 (cm) X100. A PI <2.2 was considered as malnutrition.The MAC/HC ratio was calculated for each infant and value plotted on and compared with a standard curve. Clinical assessment of nutritional status score (CANSCORE) consisted of inspection and estimation of loss of subcutaneous tissues and muscles in the designated areas. A maximum score of 4 was awarded to each parameter with no evidence of malnutrition, and the lowest score of 1 was awarded to parameter with the worst evidence of malnutrition. Fetal malnutrition was defined as CANSCORE less than 25. Statistical analysis was done using the Epi info statistics software version 3.5.1.Results:One hundred and forty preterm newborns were assessed.One hundred and eight (77%) of them were of LBW. CANSCORE identified 34.3% of the babies as FM while PI, MAC/HC and birth weight identified 30.7%, 12.1 and 3.6% of the babies, respectively, as FM. The mean CANSCORE and anthropometry between males and females were not significantly different (p >0.05). Both CANSCORE and PI detected significantly large numbers of FM in the study sample compared with birth weight. All the anthropometric parameters showed low sensitivity in detection of FM (which is the visible wasting or loss of subcutaneous tissues and muscles) but they all had high specificity.Conclusion:FM is still prevalent in our environment even in preterm babies. CANSCORE identified moremalnourished subjects than anthropometry.
Determination of Fetal Malnutrition in Preterm Newborns
doi:10.11648/j.jfns.20130104.14
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
Beatrice Nkolika Ezenwa
Veronica Chinyere Ezeaka
Edna Iroha
Matthias TaiwoChuye Egri-Okwaji
Determination of Fetal Malnutrition in Preterm Newborns
1
4
56
56
2014-01-01
2014-01-01
10.11648/j.jfns.20130104.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130104.14
© Science Publishing Group
Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130104.13
Consumers demand for quality and nutritious foods is increasing, hence the need for food manufacturers to develop new nutritious and affordable products to meet their increasing demand by combining different ingredients. It is against this background that the study was performed to produce dawadawa based cookies with the view of improving the sensory and nutritional values of the products. In addition to a control sample using only wheat flour, five (5) different ring doughnut formulations were prepared using varying wheat and Parkia biglobosa (dawadawa) flour ratios. Sensory analysis using fifty untrained panel and proximate analyses were performed. The results revealed that greater significant differences in visual puffiness, appearance, texture/mouthfeel, moistness and smell acceptability were not observed among the 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 in all, product scores were more than 6.8 on the scale which is an indication that all sensory attributes were at least liked moderately in each case by the panel. The results depicted that, there was improvement on the nutritional contents (fat, carbohydrate, ash and fibre) of the formulations as the proximate analysis general showed an increase in value of 27.13±2.14% for fat and oil against a control sample of 23.71%, 37.24±3.79% carbohydrate, 1.40±0.25% ash and 2.85±0.97% fibre as against control sample of 33.16% carbohydrate, 0.95% ash and 0.90% fibre. However, there was a decrease in the protein content of the formulations (mean value of 10.44±0.64% against 17.22% for the control sample). Panels were 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 C (Wheat 320g: Dawadawa 80g) being the most preferred. Positive purchase intent was noticed among the panel hence offering new sales potential for the Parkia biglobosa based cookies.
Consumers demand for quality and nutritious foods is increasing, hence the need for food manufacturers to develop new nutritious and affordable products to meet their increasing demand by combining different ingredients. It is against this background that the study was performed to produce dawadawa based cookies with the view of improving the sensory and nutritional values of the products. In addition to a control sample using only wheat flour, five (5) different ring doughnut formulations were prepared using varying wheat and Parkia biglobosa (dawadawa) flour ratios. Sensory analysis using fifty untrained panel and proximate analyses were performed. The results revealed that greater significant differences in visual puffiness, appearance, texture/mouthfeel, moistness and smell acceptability were not observed among the 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 in all, product scores were more than 6.8 on the scale which is an indication that all sensory attributes were at least liked moderately in each case by the panel. The results depicted that, there was improvement on the nutritional contents (fat, carbohydrate, ash and fibre) of the formulations as the proximate analysis general showed an increase in value of 27.13±2.14% for fat and oil against a control sample of 23.71%, 37.24±3.79% carbohydrate, 1.40±0.25% ash and 2.85±0.97% fibre as against control sample of 33.16% carbohydrate, 0.95% ash and 0.90% fibre. However, there was a decrease in the protein content of the formulations (mean value of 10.44±0.64% against 17.22% for the control sample). Panels were 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 C (Wheat 320g: Dawadawa 80g) being the most preferred. Positive purchase intent was noticed among the panel hence offering new sales potential for the Parkia biglobosa based cookies.
Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies
doi:10.11648/j.jfns.20130104.13
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
Sackey Augustina Sackle
Kwaw Emmanuel
Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies
1
4
49
49
2014-01-01
2014-01-01
10.11648/j.jfns.20130104.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130104.13
© Science Publishing Group
Microbiological Characteristics and Mineral Content of Local Smoked Cheese Produced in Yemen
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130104.16
This study aimed to investigate the microbiological quality and mineral content of smoked cheese collected from different retail markets from Ibb and Taiz areas in Yemen. The microorganisms were determined as follows: Mesophilic bacteria, Proteolytic, Halotolerant, Coliforms, Staphylococcus aureus, Yeast and Mold as well as the presence of Salmonella spp, Escherichia coli. Cheese made in Ibb and Taiz areas had significant differences (P <0.05) in mesophilic, proteolytic, halotolerant, Staphylococcus aureus microorganisms, yeast and mold. Salmonella spp was not detected. pH, NaCl, fat and moisture content were also analyzed There was no significant differences for chemical composition except in moisture content. Minerals including Cd, Cu, Fe, Mn and Pb were analyzed using atomic absorption spectrometry. The order levels of the metals in the Smoked cheese samples was determined to be Mn< Pb< Cd< Cu< Fe, with mean concentration 0.47, 0.53, 0.73, 1.56 and 7.84 µg/g, respectively. The investigation showed high microorganism counts, high levels of metals and poor quality of Smoked cheese, according to the Yemen Standardization (YSMO: 1556/1998).
This study aimed to investigate the microbiological quality and mineral content of smoked cheese collected from different retail markets from Ibb and Taiz areas in Yemen. The microorganisms were determined as follows: Mesophilic bacteria, Proteolytic, Halotolerant, Coliforms, Staphylococcus aureus, Yeast and Mold as well as the presence of Salmonella spp, Escherichia coli. Cheese made in Ibb and Taiz areas had significant differences (P <0.05) in mesophilic, proteolytic, halotolerant, Staphylococcus aureus microorganisms, yeast and mold. Salmonella spp was not detected. pH, NaCl, fat and moisture content were also analyzed There was no significant differences for chemical composition except in moisture content. Minerals including Cd, Cu, Fe, Mn and Pb were analyzed using atomic absorption spectrometry. The order levels of the metals in the Smoked cheese samples was determined to be Mn< Pb< Cd< Cu< Fe, with mean concentration 0.47, 0.53, 0.73, 1.56 and 7.84 µg/g, respectively. The investigation showed high microorganism counts, high levels of metals and poor quality of Smoked cheese, according to the Yemen Standardization (YSMO: 1556/1998).
Microbiological Characteristics and Mineral Content of Local Smoked Cheese Produced in Yemen
doi:10.11648/j.jfns.20130104.16
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
Habib M. Thabet
Qais A. Nogaim
Tarek A. Alazaze
Yusef Sarhan Alabadli
Saleh Ali Aon
Microbiological Characteristics and Mineral Content of Local Smoked Cheese Produced in Yemen
1
4
71
71
2014-01-01
2014-01-01
10.11648/j.jfns.20130104.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130104.16
© Science Publishing Group
Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130104.11
Bekkai lan leaves are commonly known as food flavoring in the culinary world of Dayak tribe, Borneo, Indonesia. No report has been made concerning the profile of the taste compounds in the extract of bekkai lan leaves. Thus, this study was aimed to investigate the profile of taste compounds in the leaves. The experiment was conducted on the crude extract of homemade leaves powder by using HPLC method. The results showed that the total content of taste compounds was 73.72 mg/g and there were 22 selected taste compounds from which the higher contribution came from some bitter compounds (59.48 mg/g) while the lower contribution came from solube sugars (0.19 mg/g) and salty compounds (0.28 mg/g). An analysis using the computation of DoT (Dose-over-Threshold) factors showed that gallic acid served as the dominant tastant with DoT factors of 279. This study finds that the higher concentration of taste compounds are not the higher the DoT factors. The taste compounds that potentially had an impact on the extract taste including tyrosine, Ca, P, Guanosine monophosphate (GMP), malic acid, alanine, valine, aspartic acid, methionine and Adenosine monophosphate (AMP). This finding is important to food scientists to understand the profile of taste compounds contributing to flavor in the crude extract leaves.
Bekkai lan leaves are commonly known as food flavoring in the culinary world of Dayak tribe, Borneo, Indonesia. No report has been made concerning the profile of the taste compounds in the extract of bekkai lan leaves. Thus, this study was aimed to investigate the profile of taste compounds in the leaves. The experiment was conducted on the crude extract of homemade leaves powder by using HPLC method. The results showed that the total content of taste compounds was 73.72 mg/g and there were 22 selected taste compounds from which the higher contribution came from some bitter compounds (59.48 mg/g) while the lower contribution came from solube sugars (0.19 mg/g) and salty compounds (0.28 mg/g). An analysis using the computation of DoT (Dose-over-Threshold) factors showed that gallic acid served as the dominant tastant with DoT factors of 279. This study finds that the higher concentration of taste compounds are not the higher the DoT factors. The taste compounds that potentially had an impact on the extract taste including tyrosine, Ca, P, Guanosine monophosphate (GMP), malic acid, alanine, valine, aspartic acid, methionine and Adenosine monophosphate (AMP). This finding is important to food scientists to understand the profile of taste compounds contributing to flavor in the crude extract leaves.
Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.)
doi:10.11648/j.jfns.20130104.11
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
Sulvi Purwayanti
Murdijati Gardjito
Umar Santoso
Supriyadi
Taste Compounds from Crude Extract of Bekkai lan (Albertisia papuana Becc.)
1
4
37
37
2014-01-01
2014-01-01
10.11648/j.jfns.20130104.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20130104.11
© Science Publishing Group
Evaluation of Bioavailability and Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Eastern Wollega, Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140201.11
Purpose-The purpose of this study was to determine the bioavailability and Sensory preference of processed Anchote (Coccinia Abyssinica) tubers grown in Eastern Wollega, Ethiopia. Method-A total of about 6 kilograms uninfected Anchote were collected from 12 famers randomly selected the study site in Jima Arjo woreda, East Wollega Zone, Ethiopia. The samples were packed in polyethylene bags, kept in an ice box, and transported to Food Science research laboratory of Wollega University. Then,samples were mixed for composite analysis and washed by clean water all together. The washed tuber was grouped in to three sections of two kilograms for each section. The first section was used for anti-nutritional analysis, The second section was used for mineral content analysis whereas the third section was used for sensory analysis. The molar ratios for oxalate, calcium, zinc, Iron and phytate were calculated to evaluate the effects of elevated levels of oxalate and phytate in the bioavailability of dietary minerals. Result-The raw, boiled after peeling and boiled before peeling Anchote tubers had respective contents (mg/100g) of Ca 119.50, 115.70, and 118.20; for Fe contents were 5.49, 7.60, and 6.60; for Mg contents were 79.73, 73.50, and 76.47; for Zn contents were 2.23, 2.03, and 2.20; and for P contents were 34.61, 28.12, 25.45. The raw, boiled after peeling and boiled before peeling Anchote tubers had respective contents (mg/100g) of phytate 389.30, 333.63 and 334.74; for oxalate contents were 8.23, 4.23, and 4.66; for tannin contents were 173.55, 102.36 and 121.21; for cyanide contents were 12.67, 8.16 and 11.14. Discussion-In this study, Anchote tubers were found to contain low antinutritional factors, and except phytate. Moreover, there were further reductions of the antinutritional factors during processing. This implies, except phytate high in minerals, thereby improving the bioavailability of zinc and calcium. This study also revealed that, there was significant (P<0.05) taste preference of Anchote boiled before peeling and boiled after peeling, in which 66% of consumers gave priority taste for Anchote boiled before peeling. Therefore, traditional processing method of Anchote boiled before peeling is also effective technique. Conclusion-The raw Anchote tubers were found to contain low antinutritional factors, except phytate. Moreover, there were further reductions of the antinutritional factors during traditional processing. This implies, except phytate which might hinder iron bioavailability, traditional processing enables that the antinutritional factors in the Anchote couldn’t hamper its nutritional value. Therefore, both methods of traditional preparation of Anchote were effective to reduce the levels of antinutritional factors, thereby improving the bioavailability of zinc and calcium. This study also indicated that consumer panels preferred the taste of Anchote boiled before peeling. Therefore traditional processing method of Anchote boiled before peeling is also effective technique and need to be encouraged in terms of consumers preference of Anchote taste.
Purpose-The purpose of this study was to determine the bioavailability and Sensory preference of processed Anchote (Coccinia Abyssinica) tubers grown in Eastern Wollega, Ethiopia. Method-A total of about 6 kilograms uninfected Anchote were collected from 12 famers randomly selected the study site in Jima Arjo woreda, East Wollega Zone, Ethiopia. The samples were packed in polyethylene bags, kept in an ice box, and transported to Food Science research laboratory of Wollega University. Then,samples were mixed for composite analysis and washed by clean water all together. The washed tuber was grouped in to three sections of two kilograms for each section. The first section was used for anti-nutritional analysis, The second section was used for mineral content analysis whereas the third section was used for sensory analysis. The molar ratios for oxalate, calcium, zinc, Iron and phytate were calculated to evaluate the effects of elevated levels of oxalate and phytate in the bioavailability of dietary minerals. Result-The raw, boiled after peeling and boiled before peeling Anchote tubers had respective contents (mg/100g) of Ca 119.50, 115.70, and 118.20; for Fe contents were 5.49, 7.60, and 6.60; for Mg contents were 79.73, 73.50, and 76.47; for Zn contents were 2.23, 2.03, and 2.20; and for P contents were 34.61, 28.12, 25.45. The raw, boiled after peeling and boiled before peeling Anchote tubers had respective contents (mg/100g) of phytate 389.30, 333.63 and 334.74; for oxalate contents were 8.23, 4.23, and 4.66; for tannin contents were 173.55, 102.36 and 121.21; for cyanide contents were 12.67, 8.16 and 11.14. Discussion-In this study, Anchote tubers were found to contain low antinutritional factors, and except phytate. Moreover, there were further reductions of the antinutritional factors during processing. This implies, except phytate high in minerals, thereby improving the bioavailability of zinc and calcium. This study also revealed that, there was significant (P<0.05) taste preference of Anchote boiled before peeling and boiled after peeling, in which 66% of consumers gave priority taste for Anchote boiled before peeling. Therefore, traditional processing method of Anchote boiled before peeling is also effective technique. Conclusion-The raw Anchote tubers were found to contain low antinutritional factors, except phytate. Moreover, there were further reductions of the antinutritional factors during traditional processing. This implies, except phytate which might hinder iron bioavailability, traditional processing enables that the antinutritional factors in the Anchote couldn’t hamper its nutritional value. Therefore, both methods of traditional preparation of Anchote were effective to reduce the levels of antinutritional factors, thereby improving the bioavailability of zinc and calcium. This study also indicated that consumer panels preferred the taste of Anchote boiled before peeling. Therefore traditional processing method of Anchote boiled before peeling is also effective technique and need to be encouraged in terms of consumers preference of Anchote taste.
Evaluation of Bioavailability and Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Eastern Wollega, Ethiopia
doi:10.11648/j.jfns.20140201.11
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
Habtamu Fekadu
Fekadu Beyene
Gulelat Desse Haki
Evaluation of Bioavailability and Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Eastern Wollega, Ethiopia
2
1
12
12
2014-01-01
2014-01-01
10.11648/j.jfns.20140201.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140201.11
© Science Publishing Group
Fast Food Consumption Drift in Pakistani Population
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140201.12
Objective: To appraise the use of various fast foods in different age groups among males and females and study its drift in Pakistani population. Method: The study was conducted from February to June 2013 in Karachi, Pakistan on a structured questionnaire. A total of n=489 individuals participated in this study among which n= 222 were males and n= 267 were females whose ages were grouped as <18 years, 18-40 years and >40 years. Fast food was categorized as fries, burgers, rolls, chicken broast and pizza whereas fibrous and vegetable diet included all vegetables in this study. Different types of diseases i.e. diabetes, asthma, hypertension, allergy, GI disorders and skin infections were also enquired about from the respondents consuming fast food. Result: The diet comprising fast food is high in energy and energy density. Fast food consumption has been reported to go along with large amounts of soft drinks which not only augments the weight of the individuals but also put them at danger to different kinds of ailments. In our study, both the genders were reported to take fast food on weekly basis, highest consumed in the age group of 18-40 years. Most popular fast food consumed among the females (n=63) was fries + burger and that in males (n=69) was more than one type of fast food. The consumption of cold drinks with fast food was seen more in males (n=105) than in females (n=90) and mostly in the age group of 18-40 years (males n=72 and females n=45). The consumption of fast food more than one time was observed more in the males. Both the genders belonged to age group of 18-40 years who exercised regularly. The frequency of use of fibrous/vegetable diet was higher in females (n=90) as compared to the male gender (n=117) in the age group of 18-40 years (p=0.033, χ2= 8.706). It was observed that the increase in weight was more in females under 18 years of age and more in males of age 18-40 years. It was also found that overall (n=72) males and (n=81) females were suffering from various diseases and yet were consuming fast food. Conclusion: Frequent fast food consumption may contribute to weight gain and with a sedentary life style can put the individuals at stake of different kinds of diseases and high health burden. Knowledge regarding healthy diet and healthy life style can contribute towards a society of people with better productivity and economy.
Objective: To appraise the use of various fast foods in different age groups among males and females and study its drift in Pakistani population. Method: The study was conducted from February to June 2013 in Karachi, Pakistan on a structured questionnaire. A total of n=489 individuals participated in this study among which n= 222 were males and n= 267 were females whose ages were grouped as <18 years, 18-40 years and >40 years. Fast food was categorized as fries, burgers, rolls, chicken broast and pizza whereas fibrous and vegetable diet included all vegetables in this study. Different types of diseases i.e. diabetes, asthma, hypertension, allergy, GI disorders and skin infections were also enquired about from the respondents consuming fast food. Result: The diet comprising fast food is high in energy and energy density. Fast food consumption has been reported to go along with large amounts of soft drinks which not only augments the weight of the individuals but also put them at danger to different kinds of ailments. In our study, both the genders were reported to take fast food on weekly basis, highest consumed in the age group of 18-40 years. Most popular fast food consumed among the females (n=63) was fries + burger and that in males (n=69) was more than one type of fast food. The consumption of cold drinks with fast food was seen more in males (n=105) than in females (n=90) and mostly in the age group of 18-40 years (males n=72 and females n=45). The consumption of fast food more than one time was observed more in the males. Both the genders belonged to age group of 18-40 years who exercised regularly. The frequency of use of fibrous/vegetable diet was higher in females (n=90) as compared to the male gender (n=117) in the age group of 18-40 years (p=0.033, χ2= 8.706). It was observed that the increase in weight was more in females under 18 years of age and more in males of age 18-40 years. It was also found that overall (n=72) males and (n=81) females were suffering from various diseases and yet were consuming fast food. Conclusion: Frequent fast food consumption may contribute to weight gain and with a sedentary life style can put the individuals at stake of different kinds of diseases and high health burden. Knowledge regarding healthy diet and healthy life style can contribute towards a society of people with better productivity and economy.
Fast Food Consumption Drift in Pakistani Population
doi:10.11648/j.jfns.20140201.12
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
Noor Jahan
Mehjabeen
Fakhsheena Anjum
Sana Ghayas
Hina Yasin
M. Sajid
S. M. Zubair Qasmi
Umair Akhtar
Umar Akram
Haider Raza
Ahmed Ali
Talha Rana
Fast Food Consumption Drift in Pakistani Population
2
1
18
18
2014-01-01
2014-01-01
10.11648/j.jfns.20140201.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140201.12
© Science Publishing Group
Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140201.13
Deep-fried crisps snack developed from yam (Dioscorearotundata) was evaluated for its sensory characteristics and consumer acceptability. The crisps were developed from two Ghanaian common varieties of white yam (pona and dente) using eight different seasonings. These were subjected to a sensory evaluation using 25 trained panelists to assess colour, crispiness, aroma, taste and overall acceptability. Subsequently, the two most preferred yam seasoned crisps were selected for a consumer acceptability survey using 158 respondents. In the sensory evaluation, significant difference (p<0.05) was established for crispiness, taste and overall acceptability of the crisps. Ginger and shrimp seasoned crisps from pona variety was the most preferred. Regression analysis showed that taste and crispiness significantly influenced the selection of the most preferred products. In the consumer acceptability campaign, the two differently seasoned crisps were rated similarly (p>0.05), although more respondents preferred the ginger seasoned crisps. Preference for the two seasoned crisps was markedly different among males and females but quite akin, considering other demographic parameters.
Deep-fried crisps snack developed from yam (Dioscorearotundata) was evaluated for its sensory characteristics and consumer acceptability. The crisps were developed from two Ghanaian common varieties of white yam (pona and dente) using eight different seasonings. These were subjected to a sensory evaluation using 25 trained panelists to assess colour, crispiness, aroma, taste and overall acceptability. Subsequently, the two most preferred yam seasoned crisps were selected for a consumer acceptability survey using 158 respondents. In the sensory evaluation, significant difference (p<0.05) was established for crispiness, taste and overall acceptability of the crisps. Ginger and shrimp seasoned crisps from pona variety was the most preferred. Regression analysis showed that taste and crispiness significantly influenced the selection of the most preferred products. In the consumer acceptability campaign, the two differently seasoned crisps were rated similarly (p>0.05), although more respondents preferred the ginger seasoned crisps. Preference for the two seasoned crisps was markedly different among males and females but quite akin, considering other demographic parameters.
Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area
doi:10.11648/j.jfns.20140201.13
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
Charles Tortoe
Papa Toah Akonor
Stephen Nketia
Margaret Owusu
Mary Glover-Amengor
Lynda Hagan
Emmanuel Otoo
Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area
2
1
23
23
2014-01-01
2014-01-01
10.11648/j.jfns.20140201.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140201.13
© Science Publishing Group
Magnitude and Factors Associated with Appropriate Complementary Feeding among Mothers Having Children 6-23 Months-of-Age in Northern Ethiopia; A Community-Based Cross-Sectional Study
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140202.13
Background- Adequate and appropriate complementary feeding during 6-23 months-of-age, is fundamental to the development of each child’s full human potential. Ethiopian national survey reports showed the minimum acceptable diet was 4.2% in same region. But in most cases only timely initiation is considered as the only indicator of complementary feeding. The aim of this study was to assess the prevalence of appropriate complementary feeding practices and associated factors among mothers having 6 - 23 months of age children in Northern Ethiopia. Methods- A community-based cross-sectional study design was conducted among 428 mothers who had children with 6-23 months of age in Northern Ethiopia. Simple random sampling was used to select the required number of sample. Pretest was done among 22 respondents out of the study area. A face-to-face interview was used to collect data using structured questionnaire. Data were entered with EPI info version 3.5.1 and cleaning and analysis was done by using SPSS version 16. Frequencies distribution, binary and multiple logistic regressions were done. OR with 95% confidence interval was computed to measure the strength of association. Results – The response rate was 98.6%. In this study only 10.75% (95% CI = 8.07, 13.95) children aged 6-23 months received appropriate complementary feeding. Child’s age (AOR=4.21), education level of mother (AOR=3.84), and postnatal care follow up (AOR=2.80) were found to be independent predictor of timely initiation of complementary feeding. Conclusion and recommendations – one out of ten mothers fed complementary foods appropriately to their children aged 6-23 months which was very low. Mothers who are illiterate and completed only primary school need more attention. All mothers must be encouraged to make postnatal care follow up.
Background- Adequate and appropriate complementary feeding during 6-23 months-of-age, is fundamental to the development of each child’s full human potential. Ethiopian national survey reports showed the minimum acceptable diet was 4.2% in same region. But in most cases only timely initiation is considered as the only indicator of complementary feeding. The aim of this study was to assess the prevalence of appropriate complementary feeding practices and associated factors among mothers having 6 - 23 months of age children in Northern Ethiopia. Methods- A community-based cross-sectional study design was conducted among 428 mothers who had children with 6-23 months of age in Northern Ethiopia. Simple random sampling was used to select the required number of sample. Pretest was done among 22 respondents out of the study area. A face-to-face interview was used to collect data using structured questionnaire. Data were entered with EPI info version 3.5.1 and cleaning and analysis was done by using SPSS version 16. Frequencies distribution, binary and multiple logistic regressions were done. OR with 95% confidence interval was computed to measure the strength of association. Results – The response rate was 98.6%. In this study only 10.75% (95% CI = 8.07, 13.95) children aged 6-23 months received appropriate complementary feeding. Child’s age (AOR=4.21), education level of mother (AOR=3.84), and postnatal care follow up (AOR=2.80) were found to be independent predictor of timely initiation of complementary feeding. Conclusion and recommendations – one out of ten mothers fed complementary foods appropriately to their children aged 6-23 months which was very low. Mothers who are illiterate and completed only primary school need more attention. All mothers must be encouraged to make postnatal care follow up.
Magnitude and Factors Associated with Appropriate Complementary Feeding among Mothers Having Children 6-23 Months-of-Age in Northern Ethiopia; A Community-Based Cross-Sectional Study
doi:10.11648/j.jfns.20140202.13
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
Ergib Mekbib
Ashenafi Shumey
Semaw Ferede
Fisaha Haile
Magnitude and Factors Associated with Appropriate Complementary Feeding among Mothers Having Children 6-23 Months-of-Age in Northern Ethiopia; A Community-Based Cross-Sectional Study
2
2
42
42
2014-01-01
2014-01-01
10.11648/j.jfns.20140202.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140202.13
© Science Publishing Group
Studies on Chromium Picolinate Pre-Treated Albino Rats Given High Concentrations of Glucose D
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140202.14
The status of chromium as an essential nutrient is an ongoing debate despite its widespread use as supplement. Chromium supplement has been reported to improve glucose tolerance, insulin action and promote weight loss. This study examined the effect of given high concentrations of glucose D to chromium picolinate pretreated rats. Male albino wistar rats (36) fed a standard diet for approximately 6 weeks, weighing (170-210g), were used for this study. After an overnight 12 hours fasting, the rats were divided into 2 groups (A and B). The Group A rats, further divided into 6 sub groups of three rats each, received oral glucose load of (0, 5, 10, 20 40 and 80 g/kg of body weight) respectively within 3 hours. While group B rats, were all pre-treated with 4µg/kg of chromium picolinate one hour prior to administration of concentrations of glucose D in similar manner as in group A, respectively. Plasma insulin, plasma and urine glucose measured after 24 hours, showed no statistical significant differences (P>0.05) in the mean plasma glucose, urine glucose, and plasma insulin levels between the groups. In conclusion, Chromium picolinate does not appear to improve insulin sensitivity and change plasma glucose level.
The status of chromium as an essential nutrient is an ongoing debate despite its widespread use as supplement. Chromium supplement has been reported to improve glucose tolerance, insulin action and promote weight loss. This study examined the effect of given high concentrations of glucose D to chromium picolinate pretreated rats. Male albino wistar rats (36) fed a standard diet for approximately 6 weeks, weighing (170-210g), were used for this study. After an overnight 12 hours fasting, the rats were divided into 2 groups (A and B). The Group A rats, further divided into 6 sub groups of three rats each, received oral glucose load of (0, 5, 10, 20 40 and 80 g/kg of body weight) respectively within 3 hours. While group B rats, were all pre-treated with 4µg/kg of chromium picolinate one hour prior to administration of concentrations of glucose D in similar manner as in group A, respectively. Plasma insulin, plasma and urine glucose measured after 24 hours, showed no statistical significant differences (P>0.05) in the mean plasma glucose, urine glucose, and plasma insulin levels between the groups. In conclusion, Chromium picolinate does not appear to improve insulin sensitivity and change plasma glucose level.
Studies on Chromium Picolinate Pre-Treated Albino Rats Given High Concentrations of Glucose D
doi:10.11648/j.jfns.20140202.14
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
Mieebi Martin Wankasi
Gborienemi Simeon George
Ngozi Nwankwo
Studies on Chromium Picolinate Pre-Treated Albino Rats Given High Concentrations of Glucose D
2
2
46
46
2014-01-01
2014-01-01
10.11648/j.jfns.20140202.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140202.14
© Science Publishing Group
Isolation and Characterization of Pectin Extracted from Lemon Pomace during Ripening
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140202.12
The research was conducted to find out the various extraction conditions of pectin from lemon pomace under different of solvents (6M HCl, 1N H2SO4, 1N HNO3, 6.2g/100g citric acid, 1N acetic acid, combination with acetic acid and ammonium oxalate and distilled water), temperatures (70, 80, 90 and 1000C), times (30, 60, 90 and 120 min) and maturity stages (premature, mature and over ripen). Preliminary results showed that optimum conditions for extraction of pectin were found at a temperature of 1000C by 60 min on the basis of pectin yield and equivalent weight extracted with distilled water. Pectin extracted with distilled water was characterized in terms of yield, moisture content, ash content, equivalent weight, methoxyl content, degree of esterification and neutral sugar contents. There were significant differences (p< 0.05) in yields, equivalent weights, degree of esterifications and neutral sugars among the lemon pomace pectin extracted from premature, mature and over ripen maturity stages. The degree of esterification and methoxyl contents were varying depending upon the maturity stages. Therefore, the premature lemon pomace can be considered as rich source of pectin in terms of yield, methoxyl content, degree of esterification and anhydrouronic acid content.
The research was conducted to find out the various extraction conditions of pectin from lemon pomace under different of solvents (6M HCl, 1N H2SO4, 1N HNO3, 6.2g/100g citric acid, 1N acetic acid, combination with acetic acid and ammonium oxalate and distilled water), temperatures (70, 80, 90 and 1000C), times (30, 60, 90 and 120 min) and maturity stages (premature, mature and over ripen). Preliminary results showed that optimum conditions for extraction of pectin were found at a temperature of 1000C by 60 min on the basis of pectin yield and equivalent weight extracted with distilled water. Pectin extracted with distilled water was characterized in terms of yield, moisture content, ash content, equivalent weight, methoxyl content, degree of esterification and neutral sugar contents. There were significant differences (p< 0.05) in yields, equivalent weights, degree of esterifications and neutral sugars among the lemon pomace pectin extracted from premature, mature and over ripen maturity stages. The degree of esterification and methoxyl contents were varying depending upon the maturity stages. Therefore, the premature lemon pomace can be considered as rich source of pectin in terms of yield, methoxyl content, degree of esterification and anhydrouronic acid content.
Isolation and Characterization of Pectin Extracted from Lemon Pomace during Ripening
doi:10.11648/j.jfns.20140202.12
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
A. K. M. Azad
M. A. Ali
Mst. Sorifa Akter
Md. Jiaur Rahman
Maruf Ahmed
Isolation and Characterization of Pectin Extracted from Lemon Pomace during Ripening
2
2
35
35
2014-01-01
2014-01-01
10.11648/j.jfns.20140202.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140202.12
© Science Publishing Group
Mother Dough in Bread Making
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140202.11
The objective of this work was the preparation of mother dough and to study the effect produced on bread, besides to look for the kind of bread that best reflects the effect of using sourdough. pH and acidity were measured to sourdough without replenish during 7 days at 5ºC and to sourdough with replenishment every 24 hours, during 27 days at 5ºC. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. When the sourdough is maintained at 5ºC and replenished every 24 hours, its stabilization is achieved at the day 10 with a pH of 4.40 and an acidity of 6.5 mass meq/100 g. By other hand, when the sourdough is maintained at 5ºC but is not replenished every 24 hours, pH and acidity are constant up to the day 3 and then a very important change is produced. The addition of 10% of mother dough improves quality of crumb structure and flavor in the French type bread while there is not an improved quality of the pan bread. Therefore, the French type bread is the kind of bread that best reflects the effect of using mother dough.
The objective of this work was the preparation of mother dough and to study the effect produced on bread, besides to look for the kind of bread that best reflects the effect of using sourdough. pH and acidity were measured to sourdough without replenish during 7 days at 5ºC and to sourdough with replenishment every 24 hours, during 27 days at 5ºC. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. When the sourdough is maintained at 5ºC and replenished every 24 hours, its stabilization is achieved at the day 10 with a pH of 4.40 and an acidity of 6.5 mass meq/100 g. By other hand, when the sourdough is maintained at 5ºC but is not replenished every 24 hours, pH and acidity are constant up to the day 3 and then a very important change is produced. The addition of 10% of mother dough improves quality of crumb structure and flavor in the French type bread while there is not an improved quality of the pan bread. Therefore, the French type bread is the kind of bread that best reflects the effect of using mother dough.
Mother Dough in Bread Making
doi:10.11648/j.jfns.20140202.11
Journal of Food and Nutrition Sciences
2014-01-01
© Science Publishing Group
Beatriz Bot
Hugo Sánchez
María de la Torre
Carlos Osella
Mother Dough in Bread Making
2
2
29
29
2014-01-01
2014-01-01
10.11648/j.jfns.20140202.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140202.11
© Science Publishing Group
Detection and Extent of Extraneous Water and Adulteration in Milk Consumed at Hyderabad, Pakistan
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140202.15
This study was designed to screen the various adulterants in the market milk sold in the vicinity of Hyderabad district of Sindh province, Pakistan during the year 2013. A total of 100 milk samples were collected, each of twenty (n= 20) from milk producers (MP), milk collectors (MC), middlemen (MM), processors (P) and dairy shops (DS), were examined for various adulterants. Among these adulterants water (91%) was found in majority of milk samples, followed by detergent (41%), cane sugar (31%), starch (27%), rice flour (24%), formalin (20%), sodium chloride and skimmed milk powder (19%), urea and hydrogen peroxide (15%), ammonium sulfate (13%), vegetable oil and boric acid (12%), caustic soda (11%), glucose (10%), arrowroot (9%), hypochlorite (5%), salicylic acid (4%) and sorbitol (3%) consumed at the vicinity of Hyderabad district of Sindh, Pakistan. Freezing point of 80% milk samples of MP, 90% of MC, 95% of MM, 90% of P and 100% of DS appeared towards 0 oC rather than that of control milk, and assumed to be adulterated with extraneous water. The averaged extent of water in milk sold by MC remarkably higher than that of other milk marketing channels, but statistically non-significant (P>0.05) with all milk intermediaries; MP, MC, P and DS, except MM in which the extent of water was found to be significantly (P<0.05) lower than MC. The risk of adulteration at DS, MM, MC and P was found non-significant (P>0.05) with each other, but significantly (P<0.05) higher than MP.
This study was designed to screen the various adulterants in the market milk sold in the vicinity of Hyderabad district of Sindh province, Pakistan during the year 2013. A total of 100 milk samples were collected, each of twenty (n= 20) from milk producers (MP), milk collectors (MC), middlemen (MM), processors (P) and dairy shops (DS), were examined for various adulterants. Among these adulterants water (91%) was found in majority of milk samples, followed by detergent (41%), cane sugar (31%), starch (27%), rice flour (24%), formalin (20%), sodium chloride and skimmed milk powder (19%), urea and hydrogen peroxide (15%), ammonium sulfate (13%), vegetable oil and boric acid (12%), caustic soda (11%), glucose (10%), arrowroot (9%), hypochlorite (5%), salicylic acid (4%) and sorbitol (3%) consumed at the vicinity of Hyderabad district of Sindh, Pakistan. Freezing point of 80% milk samples of MP, 90% of MC, 95% of MM, 90% of P and 100% of DS appeared towards 0 oC rather than that of control milk, and assumed to be adulterated with extraneous water. The averaged extent of water in milk sold by MC remarkably higher than that of other milk marketing channels, but statistically non-significant (P>0.05) with all milk intermediaries; MP, MC, P and DS, except MM in which the extent of water was found to be significantly (P<0.05) lower than MC. The risk of adulteration at DS, MM, MC and P was found non-significant (P>0.05) with each other, but significantly (P<0.05) higher than MP.
Detection and Extent of Extraneous Water and Adulteration in Milk Consumed at Hyderabad, Pakistan
doi:10.11648/j.jfns.20140202.15
Journal of Food and Nutrition Sciences
2014-04-30
© Science Publishing Group
Ghulam Shabir Barham
Muhammad Khaskheli
Aijaz Hussain Soomro
Zaheer Ahmed Nizamani
Detection and Extent of Extraneous Water and Adulteration in Milk Consumed at Hyderabad, Pakistan
2
2
52
52
2014-04-30
2014-04-30
10.11648/j.jfns.20140202.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140202.15
© Science Publishing Group
Comparison of Yields and Physicochemical Properties of Lime Juice with Acetic Acid and Calcium Chloride Coagulated Soybean Curds
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140203.12
The yield, proximate composition and functional properties of soybean curd produced using lime juice as coagulant was compared with those produced using acetic acid and CaCl2. Curd was produced from soymilk using 0.5% of lime juice (6.32% citric acid). Guided by the titratable acidity of lime juice, curds were also produced using 0.5% of 6.32% solutions of acetic acid and CaCl2 in water, respectively. The lime juice produced significantly (p < 0.05) lesser curd than acetic acid. The proximate analysis revealed that only the protein and carbohydrate contents of curds differed significantly (p < 0.05). The lime juice-coagulated curd had the highest protein but lowest carbohydrate contents. Functionally, only protein solubility, emulsion activity and foaming capacity of the curds differed significantly (p<0.05) with the lime juice coagulated curds having the highest values. Judging by the amount of protein precipitated and the functional properties, lime juice may have produced better curd than acetic acid and CaCl2. However, curds with higher protein content and better functional properties may be expected should acetic acid and CaCl2 be applied as pure liquid or solid as reported in the literatures; and local processors in Nigeria that use lime juice as coagulant must use higher volume of the juice to optimize the yield and quality of curd.
The yield, proximate composition and functional properties of soybean curd produced using lime juice as coagulant was compared with those produced using acetic acid and CaCl2. Curd was produced from soymilk using 0.5% of lime juice (6.32% citric acid). Guided by the titratable acidity of lime juice, curds were also produced using 0.5% of 6.32% solutions of acetic acid and CaCl2 in water, respectively. The lime juice produced significantly (p < 0.05) lesser curd than acetic acid. The proximate analysis revealed that only the protein and carbohydrate contents of curds differed significantly (p < 0.05). The lime juice-coagulated curd had the highest protein but lowest carbohydrate contents. Functionally, only protein solubility, emulsion activity and foaming capacity of the curds differed significantly (p<0.05) with the lime juice coagulated curds having the highest values. Judging by the amount of protein precipitated and the functional properties, lime juice may have produced better curd than acetic acid and CaCl2. However, curds with higher protein content and better functional properties may be expected should acetic acid and CaCl2 be applied as pure liquid or solid as reported in the literatures; and local processors in Nigeria that use lime juice as coagulant must use higher volume of the juice to optimize the yield and quality of curd.
Comparison of Yields and Physicochemical Properties of Lime Juice with Acetic Acid and Calcium Chloride Coagulated Soybean Curds
doi:10.11648/j.jfns.20140203.12
Journal of Food and Nutrition Sciences
2014-05-19
© Science Publishing Group
Obiegbuna James E.
Morah Grace N.
Ishiwu Charles N.
Comparison of Yields and Physicochemical Properties of Lime Juice with Acetic Acid and Calcium Chloride Coagulated Soybean Curds
2
3
62
62
2014-05-19
2014-05-19
10.11648/j.jfns.20140203.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140203.12
© Science Publishing Group
Combined Effect of Irradiation and Frozen Storage on Survival of Viable Bacteria and Inoculated Escherichia Coli in Chicken
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140203.11
Combined effect of irradiation and frozen storage on viable bacteria and inoculated Eschericia coli in chicken was investigated. Samples of uninoculated chicken and samples of chicken inoculated with E. coli were irradiated using a Co-60 source at doses of 0, 2 ,4,6 and 8 kGy and stored for 0, 7, 14, 21, 28, 35, 42, 49 and 56 days at -180 C. Samples were analyzed each week to enumerate surviving viable bacteria and E. coli. Irradiation doses of 2, 4, 6, and 8 kGy respectively reduced the population of viable bacteria in the uninoculated chicken by 2.06, 2.96, 3.91 and 4.21 log cycles. Storage for 56 days reduced populations of viable bacteria by approximately 2 log cycles for all irradiated uninoculated samples. Dose of 2 kGy reduced the population of E. coli in the unirradiated sample by 2.69 log cycles and 4, 6, 8 kGy reduced the population by > 7 log cycles. Storage for 56 days reduced the population of E. coli by 4.07 and > 3.52 log cycles respectively in the unirradiated and irradiated (2 kGy) samples. Irradiation doses of 4 to 8 kGy in combination with frozen storage were effective in reducing the populations of viable indigenous bacteria in addition to eliminating inoculated E. coli from chicken thus extending the shelf life and improving the hygienic quality.
Combined effect of irradiation and frozen storage on viable bacteria and inoculated Eschericia coli in chicken was investigated. Samples of uninoculated chicken and samples of chicken inoculated with E. coli were irradiated using a Co-60 source at doses of 0, 2 ,4,6 and 8 kGy and stored for 0, 7, 14, 21, 28, 35, 42, 49 and 56 days at -180 C. Samples were analyzed each week to enumerate surviving viable bacteria and E. coli. Irradiation doses of 2, 4, 6, and 8 kGy respectively reduced the population of viable bacteria in the uninoculated chicken by 2.06, 2.96, 3.91 and 4.21 log cycles. Storage for 56 days reduced populations of viable bacteria by approximately 2 log cycles for all irradiated uninoculated samples. Dose of 2 kGy reduced the population of E. coli in the unirradiated sample by 2.69 log cycles and 4, 6, 8 kGy reduced the population by > 7 log cycles. Storage for 56 days reduced the population of E. coli by 4.07 and > 3.52 log cycles respectively in the unirradiated and irradiated (2 kGy) samples. Irradiation doses of 4 to 8 kGy in combination with frozen storage were effective in reducing the populations of viable indigenous bacteria in addition to eliminating inoculated E. coli from chicken thus extending the shelf life and improving the hygienic quality.
Combined Effect of Irradiation and Frozen Storage on Survival of Viable Bacteria and Inoculated Escherichia Coli in Chicken
doi:10.11648/j.jfns.20140203.11
Journal of Food and Nutrition Sciences
2014-05-06
© Science Publishing Group
Wellington Torgby-Tetteh
Abraham Adu-Gyamfi
Bernard Tawiah Odai
Victoria Appiah
Combined Effect of Irradiation and Frozen Storage on Survival of Viable Bacteria and Inoculated Escherichia Coli in Chicken
2
3
57
57
2014-05-06
2014-05-06
10.11648/j.jfns.20140203.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140203.11
© Science Publishing Group
Bacteriological Quality of Packaged Ice Cream in Gaza City, Palestine
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140203.14
Ice cream is absolutely one of the most popular and favorite food product for Palestinian children and adults. However, it is one of the most favorable foods for bacterial growth and potential source of food poisoning. The main objective of this work was to determine the bacteriological quality of packaged ice cream sold in Gaza city. One hundred samples of traditional sealed packaged ice cream were collected randomly from 20 different food stores of Gaza city. The samples represented all types of ice cream products in the local markets; they included chocolate, fruits, nuts and fruits flavor types. Bacteriological quality was assessed through the examination of collected ice cream samples for total aerobic count, coliform and fecal coliform, Salmonella spp., Shigella spp., Staphylococcus aureus, Klebsiella pneumoniae, Enterobacter sakazakii, Escherichia coli, Listeria ivanovii and L. grayi. Results revealed that many ice cream samples were contaminated with coliform, fecal coliform, E. coli, S. aureus, K. pneumoniae, E. sakazakii, L. grayi and L. ivanovii. Repeated electricity shuts for long periods in addition to poor handling of such perishable products may be the cause of their contamination. It is recommended to launch awareness programs to minimize the contamination of ice cream products.
Ice cream is absolutely one of the most popular and favorite food product for Palestinian children and adults. However, it is one of the most favorable foods for bacterial growth and potential source of food poisoning. The main objective of this work was to determine the bacteriological quality of packaged ice cream sold in Gaza city. One hundred samples of traditional sealed packaged ice cream were collected randomly from 20 different food stores of Gaza city. The samples represented all types of ice cream products in the local markets; they included chocolate, fruits, nuts and fruits flavor types. Bacteriological quality was assessed through the examination of collected ice cream samples for total aerobic count, coliform and fecal coliform, Salmonella spp., Shigella spp., Staphylococcus aureus, Klebsiella pneumoniae, Enterobacter sakazakii, Escherichia coli, Listeria ivanovii and L. grayi. Results revealed that many ice cream samples were contaminated with coliform, fecal coliform, E. coli, S. aureus, K. pneumoniae, E. sakazakii, L. grayi and L. ivanovii. Repeated electricity shuts for long periods in addition to poor handling of such perishable products may be the cause of their contamination. It is recommended to launch awareness programs to minimize the contamination of ice cream products.
Bacteriological Quality of Packaged Ice Cream in Gaza City, Palestine
doi:10.11648/j.jfns.20140203.14
Journal of Food and Nutrition Sciences
2014-05-27
© Science Publishing Group
Emad Abou-El Khair
Abd Al- Raziq Salama
Hamdan Radwan
Abdelrahman Khalafallah
Hashem Arafa
Bacteriological Quality of Packaged Ice Cream in Gaza City, Palestine
2
3
73
73
2014-05-27
2014-05-27
10.11648/j.jfns.20140203.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140203.14
© Science Publishing Group
Health Safety on Plastic Materials that Come into Contact with Food and Children Toys about Migration of Primary Aromatic Amines Examination in IPH- Skopje in Period 01.012013 – 31.12.2013
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140203.13
Backgorund: Humans can be exposed to primary aromatic amines (PAAs) by the usage of a variety of synthetic products which come in contact with food and plastic children toys. PAAs are mainly originated from synthetic azo dyes widely applied as colorants on plastics and also from the use of adhesives based on polyurethanes (PU) in laminated food packing materials. Legislation introduced in the European Union countries limiting the migration level of PAAs into foodstuffs is 0.01 mg/kg. Aim: To establishing method for routine examination of PAAs in items made of plastics that come into direct contact with food and plastic toys. Material and Methods: Quantitative determination of sum of PAAs, expressed as aniline on 727 items of which 363 plastic toys, and 364 plastic containers, plastic utensils and plastic items that come in direct contact with food. Was using spectrophotometric method based on diazotisation of PAAs and subsequent coupling of the obtained diazonium salts with N-(1-naphthyl) ethylenediamine dihydrochloride. Resultes: Calibration was carried out using known amounts of aniline hydrochloride as standard. Detection limit (DL) and quantification limit (QL) evaluated for direct spectrophotometric method amounted to 0,000715 mg/l and 0,002165 mg/l, respectively. Only 6 tested samples were not correct in terms of increased concentration of PAAs in simulant solution. From the faulty samples 4 were toys, and 2 black kitchen sets which coming in contact with food. Conclusion: Requires increased sanitary inspection market, amid frequent occurrence of PAAs in plastic kitchen utensils, especially kitchen utensils in black and children toys made in China.
Backgorund: Humans can be exposed to primary aromatic amines (PAAs) by the usage of a variety of synthetic products which come in contact with food and plastic children toys. PAAs are mainly originated from synthetic azo dyes widely applied as colorants on plastics and also from the use of adhesives based on polyurethanes (PU) in laminated food packing materials. Legislation introduced in the European Union countries limiting the migration level of PAAs into foodstuffs is 0.01 mg/kg. Aim: To establishing method for routine examination of PAAs in items made of plastics that come into direct contact with food and plastic toys. Material and Methods: Quantitative determination of sum of PAAs, expressed as aniline on 727 items of which 363 plastic toys, and 364 plastic containers, plastic utensils and plastic items that come in direct contact with food. Was using spectrophotometric method based on diazotisation of PAAs and subsequent coupling of the obtained diazonium salts with N-(1-naphthyl) ethylenediamine dihydrochloride. Resultes: Calibration was carried out using known amounts of aniline hydrochloride as standard. Detection limit (DL) and quantification limit (QL) evaluated for direct spectrophotometric method amounted to 0,000715 mg/l and 0,002165 mg/l, respectively. Only 6 tested samples were not correct in terms of increased concentration of PAAs in simulant solution. From the faulty samples 4 were toys, and 2 black kitchen sets which coming in contact with food. Conclusion: Requires increased sanitary inspection market, amid frequent occurrence of PAAs in plastic kitchen utensils, especially kitchen utensils in black and children toys made in China.
Health Safety on Plastic Materials that Come into Contact with Food and Children Toys about Migration of Primary Aromatic Amines Examination in IPH- Skopje in Period 01.012013 – 31.12.2013
doi:10.11648/j.jfns.20140203.13
Journal of Food and Nutrition Sciences
2014-05-27
© Science Publishing Group
Evgenija Kiroska-Petreska
Katja Popovska
Dragan Gjorgjev
Vesna Kostikj
Branka Petrovska
Health Safety on Plastic Materials that Come into Contact with Food and Children Toys about Migration of Primary Aromatic Amines Examination in IPH- Skopje in Period 01.012013 – 31.12.2013
2
3
67
67
2014-05-27
2014-05-27
10.11648/j.jfns.20140203.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140203.13
© Science Publishing Group
Comparative Evaluation of the Nutritional, Phytochemical and Microbiological Quality of Three Pepper Varieties
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140203.15
The study investigated the comparative evaluation of nutritional, phytochemical, and microbiological quality of three pepper varieties (Capsicum annuum, Capsicum genus, and Capsicum frutescens). Three pepper varieties were purchased fresh from local market in Calabar, Cross River State. The samples were washed with distilled water and thinly sliced, (diameter of 1.0±0.1cm and thickness of 3-4mm), and then treated with chlorine concentrated solution. These samples were oven dried at temperature of 60OC for 24 hours. The samples were ground with a woring blender and stored in air-tight container. The result of the analysis showed that the proximate composition of Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in moisture and carbohydrate contents. Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in fat, insoluble and soluble fibre contents. Capsicum frutescens was significantly (p<0.05) higher than Capsicum annuum and Capsicum genus in protein and ash contents. Vitamin composition showed that Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in vitamin C, vitamin A, vitamin E, niacin, vitamin B6, folic acid, and vitamin K. Mineral composition showed that Capsicum annuum was significantly (p<0.05) higher Capsicum frutescens and Capsicum genus in calcium, sodium, magnesium, phosphorus, copper, zinc, and nickel contents. Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in potassium, iron and cobalt contents. Phytochemical composition showed that Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in tannins, flavonoid, saponin, terpenoid, and carotenoid contents. Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in alkaloid, phenolic compound, glycoside, and limonoid contents. Capsicum frutescens was significantly (p<0.05) higher than Capsicum genus and Capsicum annuum in anthraquinone contents. Aspergillus spp and Staphylococcus spp in Capsicum annum, Capsicum genus, and Capsicum frutescens were less than 10% and 100%. Escherichia coli and salmonella in these pepper varieties were not detected or absent. The result of this analysis revealed that the three pepper varieties have high nutritive value, medicinal value and can be used to remediate diseases and sustain health.
The study investigated the comparative evaluation of nutritional, phytochemical, and microbiological quality of three pepper varieties (Capsicum annuum, Capsicum genus, and Capsicum frutescens). Three pepper varieties were purchased fresh from local market in Calabar, Cross River State. The samples were washed with distilled water and thinly sliced, (diameter of 1.0±0.1cm and thickness of 3-4mm), and then treated with chlorine concentrated solution. These samples were oven dried at temperature of 60OC for 24 hours. The samples were ground with a woring blender and stored in air-tight container. The result of the analysis showed that the proximate composition of Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in moisture and carbohydrate contents. Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in fat, insoluble and soluble fibre contents. Capsicum frutescens was significantly (p<0.05) higher than Capsicum annuum and Capsicum genus in protein and ash contents. Vitamin composition showed that Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in vitamin C, vitamin A, vitamin E, niacin, vitamin B6, folic acid, and vitamin K. Mineral composition showed that Capsicum annuum was significantly (p<0.05) higher Capsicum frutescens and Capsicum genus in calcium, sodium, magnesium, phosphorus, copper, zinc, and nickel contents. Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in potassium, iron and cobalt contents. Phytochemical composition showed that Capsicum annuum was significantly (p<0.05) higher than Capsicum genus and Capsicum frutescens in tannins, flavonoid, saponin, terpenoid, and carotenoid contents. Capsicum genus was significantly (p<0.05) higher than Capsicum annuum and Capsicum frutescens in alkaloid, phenolic compound, glycoside, and limonoid contents. Capsicum frutescens was significantly (p<0.05) higher than Capsicum genus and Capsicum annuum in anthraquinone contents. Aspergillus spp and Staphylococcus spp in Capsicum annum, Capsicum genus, and Capsicum frutescens were less than 10% and 100%. Escherichia coli and salmonella in these pepper varieties were not detected or absent. The result of this analysis revealed that the three pepper varieties have high nutritive value, medicinal value and can be used to remediate diseases and sustain health.
Comparative Evaluation of the Nutritional, Phytochemical and Microbiological Quality of Three Pepper Varieties
doi:10.11648/j.jfns.20140203.15
Journal of Food and Nutrition Sciences
2014-05-30
© Science Publishing Group
Christine Emmanuel-Ikpeme
Peters Henry
Orim Augustine Okiri
Comparative Evaluation of the Nutritional, Phytochemical and Microbiological Quality of Three Pepper Varieties
2
3
80
80
2014-05-30
2014-05-30
10.11648/j.jfns.20140203.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140203.15
© Science Publishing Group
Effect of Thermal Processing on Lycopene, Beta-Carotene and Vitamin C Content of Tomato [Var.UC82B]
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140203.17
The available lycopene, beta-carotene and vitamin C content of raw, boiled and fried tomato (Var.UC82B) were evaluated. Ripe tomato was purchased from Ogbete main market Enugu- Nigeria and the variety was identified at the Crop Science department, University of Nigeria Nsukka. It was sorted, washed and pulped using a blender. The pulp was divided into seven portions and labeled (A-G) Portion A was raw sample that served as a control since it was neither boiled nor fried. Portions B, C, and D were boiled for 2, 15 and 30minutes respectively. Portions E, F and G were fried in refined bleached and deodourized groundnut oil for 2, 15 and 30 minutes respectively. The seven samples were separately packaged in vial glass tubes and analyzed within three days from the time they were produced. Result shows that the three response variables evaluated were significantly [P < 0.05] affected by either boiling or frying. The lycopene content significantly increased [p < 0.05] as the period of boiling or frying increased between 2 and 30minutes. Boiling the pulp or frying it for 30 minutes increased the lycopene content from 24.2 to 32.9 % respectively. However, both the beta-carotene and the Vitamin C content significantly [p < 0.05] decreased as boiling or frying period increased between 2 and 30 minutes. The beta-carotene content decreased by 61.4 %, while the Vitamin C content decreased by 49.4 % when the tomato pulp was boiled for 30 minutes. When the tomato pulp was fried for 30 minutes, the beta-carotene decreased by 63.6 %, while the vitamin C decreased by 50.0 % [p< 0.05]. It is therefore, advisable to boil or fry tomato before consumption for maximum absorption of its available lycopene. However, excessive heat treatment would have adverse effect on the beta carotene and vitamin C content of the tomato.
The available lycopene, beta-carotene and vitamin C content of raw, boiled and fried tomato (Var.UC82B) were evaluated. Ripe tomato was purchased from Ogbete main market Enugu- Nigeria and the variety was identified at the Crop Science department, University of Nigeria Nsukka. It was sorted, washed and pulped using a blender. The pulp was divided into seven portions and labeled (A-G) Portion A was raw sample that served as a control since it was neither boiled nor fried. Portions B, C, and D were boiled for 2, 15 and 30minutes respectively. Portions E, F and G were fried in refined bleached and deodourized groundnut oil for 2, 15 and 30 minutes respectively. The seven samples were separately packaged in vial glass tubes and analyzed within three days from the time they were produced. Result shows that the three response variables evaluated were significantly [P < 0.05] affected by either boiling or frying. The lycopene content significantly increased [p < 0.05] as the period of boiling or frying increased between 2 and 30minutes. Boiling the pulp or frying it for 30 minutes increased the lycopene content from 24.2 to 32.9 % respectively. However, both the beta-carotene and the Vitamin C content significantly [p < 0.05] decreased as boiling or frying period increased between 2 and 30 minutes. The beta-carotene content decreased by 61.4 %, while the Vitamin C content decreased by 49.4 % when the tomato pulp was boiled for 30 minutes. When the tomato pulp was fried for 30 minutes, the beta-carotene decreased by 63.6 %, while the vitamin C decreased by 50.0 % [p< 0.05]. It is therefore, advisable to boil or fry tomato before consumption for maximum absorption of its available lycopene. However, excessive heat treatment would have adverse effect on the beta carotene and vitamin C content of the tomato.
Effect of Thermal Processing on Lycopene, Beta-Carotene and Vitamin C Content of Tomato [Var.UC82B]
doi:10.11648/j.jfns.20140203.17
Journal of Food and Nutrition Sciences
2014-06-09
© Science Publishing Group
Ishiwu Charles N.
Iwouno, Jude O.
Obiegbuna James E.
Ezike Tochukwu C.
Effect of Thermal Processing on Lycopene, Beta-Carotene and Vitamin C Content of Tomato [Var.UC82B]
2
3
92
92
2014-06-09
2014-06-09
10.11648/j.jfns.20140203.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140203.17
© Science Publishing Group
Assessment of AflatoxinM1and Enteropathogenic Microorganism Levels in Milk Samples Vended in Cross River State, Nigeria
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140203.16
Aflatoxin M1 and enteropathogenic microorganism levels in milk samples vended in Cross River State were investigated. Thirty one milk samples were purchased from supermarkets and markets across the three (3) senatorial districts of Cross River State during August to November 2012. The milk samples were grouped into three (3) categories; A (Evaporated milk samples), B (Powdered milk samples), C (Infant milk formula). The milk samples were analyzed for aflatoxin M1 (AFM1) by competitive enzyme linked immunosorbent assay (ELISA) while enteropathogens (Salmonella, Escherichia coli, Mould, Mesophilic Aerobic bacteria and Coliform) were cultured for microbiological sensitivity test using standard methods. Aflatoxin M1 (AFM1) was found in 100 percent of all the milk samples that were analyzed in this study. The contamination levels ranged from 0.06µg/l to 0.07g/l, while the mean value was 0.07µg/l. There were no significant differences (P>0.05) between the mean concentrations of AFM1 of the milk samples among the different categories. All the different milk samples (100%) exceeded the European Union maximum acceptable levels (0.05µg/l). None of the milk samples exceeded the Nigerian permissible limit (0.5µg/l). Salmonella, Escherichia Coli and Coliform bacteria were not detected in the milk samples. Aerobic Mesophilic bacteria and Mould were present in the milk samples but did not exceed the standard of 105cfu/ml for aerobic mesophilic bacteria and 102cfu/ml for mould. It is concluded that the milk samples vended in Cross River State contain aflatoxin M1 and detectable enteropathogen levels which fall within Nigerian regulatory limits.
Aflatoxin M1 and enteropathogenic microorganism levels in milk samples vended in Cross River State were investigated. Thirty one milk samples were purchased from supermarkets and markets across the three (3) senatorial districts of Cross River State during August to November 2012. The milk samples were grouped into three (3) categories; A (Evaporated milk samples), B (Powdered milk samples), C (Infant milk formula). The milk samples were analyzed for aflatoxin M1 (AFM1) by competitive enzyme linked immunosorbent assay (ELISA) while enteropathogens (Salmonella, Escherichia coli, Mould, Mesophilic Aerobic bacteria and Coliform) were cultured for microbiological sensitivity test using standard methods. Aflatoxin M1 (AFM1) was found in 100 percent of all the milk samples that were analyzed in this study. The contamination levels ranged from 0.06µg/l to 0.07g/l, while the mean value was 0.07µg/l. There were no significant differences (P>0.05) between the mean concentrations of AFM1 of the milk samples among the different categories. All the different milk samples (100%) exceeded the European Union maximum acceptable levels (0.05µg/l). None of the milk samples exceeded the Nigerian permissible limit (0.5µg/l). Salmonella, Escherichia Coli and Coliform bacteria were not detected in the milk samples. Aerobic Mesophilic bacteria and Mould were present in the milk samples but did not exceed the standard of 105cfu/ml for aerobic mesophilic bacteria and 102cfu/ml for mould. It is concluded that the milk samples vended in Cross River State contain aflatoxin M1 and detectable enteropathogen levels which fall within Nigerian regulatory limits.
Assessment of AflatoxinM1and Enteropathogenic Microorganism Levels in Milk Samples Vended in Cross River State, Nigeria
doi:10.11648/j.jfns.20140203.16
Journal of Food and Nutrition Sciences
2014-06-09
© Science Publishing Group
Peters Henry
Christine Emmanuel-Ikpeme
Assessment of AflatoxinM1and Enteropathogenic Microorganism Levels in Milk Samples Vended in Cross River State, Nigeria
2
3
86
86
2014-06-09
2014-06-09
10.11648/j.jfns.20140203.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140203.16
© Science Publishing Group
Severity of Malnutrition and Treatment Responses in under Five Children in Bahir Dar Felegehiwot Referal Hospital, Northwest Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140203.18
Introduction: Malnutrition is one of the leading causes of morbidity and mortality in children under the age of five in developing countries. Ethiopia being one of these countries, malnutrition is an important public health problem. However, little information is available on the severity of malnutrition and treatment responses in under five children especially in hospital settings. Objective: To determine the severity of malnutrition and treatment responses of severe acute malnutrition in children under the age of five and to identify its associated factors. Methodology: ensus method was used and a retrospective data of about 1639 under five children admitted to Felegehiwot Referral Hospital (pediatrics department) form November 2012 –November 2013 were studied for severe acute malnutrition and its treatment responses. Results: In the study period, a total of 1639 children less than 5 years of age were admitted to FHRH pediatric department, and out of that 145 were under five years old with a diagnosis of malnutrition malnourished characteristics. Hence, the proportion of under five aged children affected with malnutrition from this one-year retrospective data in FHRH was about 8.8%. From the total of 145 malnourished children, about 93(64.1%) were detected for wasting/acute malnutrition and about 36 (24.8%) were affected with severe wasting or severe acute malnutrition (SAM). Among the malnourished children, about 133(91.7 %) were detected for stunting (chronic malnutrition) and about 65(44.8%) were affected with severe stunting. Conclusions: The findings of this study showed that the proportion of malnutrition in under five children is high especially during 1-2 years old group. Among the malnourished children detected (145), the level of stunting/chronic malnutrition was higher than wasting/acute malnutrition (91.7% vs64.1%, respectively). The level of severe chronic stunting investigated was also found higher than the level of SAM (44.8% vs 24.8%, respectively). Better responses of treatment and condition at discharge were observed by using different therapeutic combinations after admission. To reduce childhood malnutrition especially in under five children, due emphasis should be given in improving the knowledge and practice of parents on appropriate infant and young child feeding practices and treatment service practices from nearby health facilities.
Introduction: Malnutrition is one of the leading causes of morbidity and mortality in children under the age of five in developing countries. Ethiopia being one of these countries, malnutrition is an important public health problem. However, little information is available on the severity of malnutrition and treatment responses in under five children especially in hospital settings. Objective: To determine the severity of malnutrition and treatment responses of severe acute malnutrition in children under the age of five and to identify its associated factors. Methodology: ensus method was used and a retrospective data of about 1639 under five children admitted to Felegehiwot Referral Hospital (pediatrics department) form November 2012 –November 2013 were studied for severe acute malnutrition and its treatment responses. Results: In the study period, a total of 1639 children less than 5 years of age were admitted to FHRH pediatric department, and out of that 145 were under five years old with a diagnosis of malnutrition malnourished characteristics. Hence, the proportion of under five aged children affected with malnutrition from this one-year retrospective data in FHRH was about 8.8%. From the total of 145 malnourished children, about 93(64.1%) were detected for wasting/acute malnutrition and about 36 (24.8%) were affected with severe wasting or severe acute malnutrition (SAM). Among the malnourished children, about 133(91.7 %) were detected for stunting (chronic malnutrition) and about 65(44.8%) were affected with severe stunting. Conclusions: The findings of this study showed that the proportion of malnutrition in under five children is high especially during 1-2 years old group. Among the malnourished children detected (145), the level of stunting/chronic malnutrition was higher than wasting/acute malnutrition (91.7% vs64.1%, respectively). The level of severe chronic stunting investigated was also found higher than the level of SAM (44.8% vs 24.8%, respectively). Better responses of treatment and condition at discharge were observed by using different therapeutic combinations after admission. To reduce childhood malnutrition especially in under five children, due emphasis should be given in improving the knowledge and practice of parents on appropriate infant and young child feeding practices and treatment service practices from nearby health facilities.
Severity of Malnutrition and Treatment Responses in under Five Children in Bahir Dar Felegehiwot Referal Hospital, Northwest Ethiopia
doi:10.11648/j.jfns.20140203.18
Journal of Food and Nutrition Sciences
2014-06-09
© Science Publishing Group
Lijalem Mekonnen
Ahmed Abdusemed
Mulate Abie
Asmare Amuamuta
Severity of Malnutrition and Treatment Responses in under Five Children in Bahir Dar Felegehiwot Referal Hospital, Northwest Ethiopia
2
3
98
98
2014-06-09
2014-06-09
10.11648/j.jfns.20140203.18
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140203.18
© Science Publishing Group
Effect of Statroltea on Lipid Metabolism in Rats Fed on High-Fat Diet
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.11
The present study was undertaken to evaluate the anti-obesity potential of a phenolic- rich herbal tea beverage produced in northern regions of Cameroon from the leaves of Stathmostelma sp. (Statroltea). The effect of Statroltea (5 mg/Kg/day) on lipid metabolism was assayed in male rats fed on either standard or high-fat diet for 60 days. Rats of both diet fed Statroltea presented significant (P < 0.05) reduced body weight than their controls with a rate of reduction varying from 5 to 15%. The consumption of Statroltea for 60 days significantly lowered abdominal fat index, blood total and LDL cholesterol, triglycerides and hepatic lipids (P < 0.05). Fecal lipids were found to be more excreted in all Statroltea fed rats. This is the first report on the effect of Stathmostelma sp. leaves on lipid metabolism and the study demonstrates that Statroltea, an herbal tea from Stathmostelma sp. leaves has a potential as anti-obesity functional food beverage.
The present study was undertaken to evaluate the anti-obesity potential of a phenolic- rich herbal tea beverage produced in northern regions of Cameroon from the leaves of Stathmostelma sp. (Statroltea). The effect of Statroltea (5 mg/Kg/day) on lipid metabolism was assayed in male rats fed on either standard or high-fat diet for 60 days. Rats of both diet fed Statroltea presented significant (P < 0.05) reduced body weight than their controls with a rate of reduction varying from 5 to 15%. The consumption of Statroltea for 60 days significantly lowered abdominal fat index, blood total and LDL cholesterol, triglycerides and hepatic lipids (P < 0.05). Fecal lipids were found to be more excreted in all Statroltea fed rats. This is the first report on the effect of Stathmostelma sp. leaves on lipid metabolism and the study demonstrates that Statroltea, an herbal tea from Stathmostelma sp. leaves has a potential as anti-obesity functional food beverage.
Effect of Statroltea on Lipid Metabolism in Rats Fed on High-Fat Diet
doi:10.11648/j.jfns.20140204.11
Journal of Food and Nutrition Sciences
2014-06-16
© Science Publishing Group
Feumba Dibanda Romelle
Oben Julius Eyong
Mbofung Carl Moses
Effect of Statroltea on Lipid Metabolism in Rats Fed on High-Fat Diet
2
4
104
104
2014-06-16
2014-06-16
10.11648/j.jfns.20140204.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.11
© Science Publishing Group
Dried Fruits – Brief Characteristics of their Nutritional Values. Author’s Own Data for Dietary Fibers Content
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.12
A review of nutritional and dietetic properties of dried fruits, such as natural and concentrated sources of sugars, vitamins A, C, niacin, riboflavin and folate, potassium and trace elements of iron and copper, and of organic acids, phytonutrients with antioxidant properties was made. Many important properties of dry fruits have a low glycemic index and the content of dietary fiber, including insoluble fiber. The results of insoluble dietary fiber content by enzymatic-gravimetric method AOAC 991.42 of 18 kinds of different varieties Bulgarian dried fruits were shown. The highest content of fiber was found in hips (40%), followed by dried quinces, pears, chokeberries, dried apples, and plums (from about 13% to over 23%). A lower content of insoluble fiber in different varieties of cherries and sour cherries is established. The data are important for a healthy nutrition of Bulgarian population, but also for a diet-therapeutic practice, and problems related to motility of the gastrointestinal system, anemia, and atherosclerosis, cardiovascular and metabolic diseases.
A review of nutritional and dietetic properties of dried fruits, such as natural and concentrated sources of sugars, vitamins A, C, niacin, riboflavin and folate, potassium and trace elements of iron and copper, and of organic acids, phytonutrients with antioxidant properties was made. Many important properties of dry fruits have a low glycemic index and the content of dietary fiber, including insoluble fiber. The results of insoluble dietary fiber content by enzymatic-gravimetric method AOAC 991.42 of 18 kinds of different varieties Bulgarian dried fruits were shown. The highest content of fiber was found in hips (40%), followed by dried quinces, pears, chokeberries, dried apples, and plums (from about 13% to over 23%). A lower content of insoluble fiber in different varieties of cherries and sour cherries is established. The data are important for a healthy nutrition of Bulgarian population, but also for a diet-therapeutic practice, and problems related to motility of the gastrointestinal system, anemia, and atherosclerosis, cardiovascular and metabolic diseases.
Dried Fruits – Brief Characteristics of their Nutritional Values. Author’s Own Data for Dietary Fibers Content
doi:10.11648/j.jfns.20140204.12
Journal of Food and Nutrition Sciences
2014-06-17
© Science Publishing Group
Gyurova, Desislava Krasteva
Enikova, Rositsa Kirilova
Dried Fruits – Brief Characteristics of their Nutritional Values. Author’s Own Data for Dietary Fibers Content
2
4
109
109
2014-06-17
2014-06-17
10.11648/j.jfns.20140204.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.12
© Science Publishing Group
Determination of Pesticide Residues in Plant-Based Foods from the Republic of Macedonia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.15
The present study investigates pesticide residues in samples of fresh and processed fruits and vegetables produced in Republic of Macedonia. Investigations were carried out as a part of the National Monitoring Programme under the recommendations of the European Food Safety Authority (EFSA). From September 2012 to June 2013, a total of 168 samples of different fresh vegetables: tomato, paprika, cucumber, potato, onion, carrot, cabbage; processed vegetables: pasteurized paprika, ketchup; fresh fruits: apple, acid cherry, table grapes and wine grapes; processed fruits: jams and canned fruits were tested on the presence of 33 pesticide residues. The QuEChERS procedure was used for sample preparation, except for dithiocarabamates and gas chromatography – mass spectrometry (GC-MS) and liquid chromatography – tandem mass spectrometry (LC-MS/MS) techniques were applied for pesticide residues identification and determination. The results of the study showed that cucumber was the crop with the highest number of pesticide residues with the predominant presence of methomyl, (0.015-0.21 mg/kg), metalaxyl (0.04-0.16 mg/kg), and imidacloprid (0.017-0.036 mg/kg). Only two samples (1.19% of the total samples) contained one pesticide residue above the Maximum Residues Levels (MRLs). The results of the current study showed that 98.8% of the tested samples contained residues below the MRLs.
The present study investigates pesticide residues in samples of fresh and processed fruits and vegetables produced in Republic of Macedonia. Investigations were carried out as a part of the National Monitoring Programme under the recommendations of the European Food Safety Authority (EFSA). From September 2012 to June 2013, a total of 168 samples of different fresh vegetables: tomato, paprika, cucumber, potato, onion, carrot, cabbage; processed vegetables: pasteurized paprika, ketchup; fresh fruits: apple, acid cherry, table grapes and wine grapes; processed fruits: jams and canned fruits were tested on the presence of 33 pesticide residues. The QuEChERS procedure was used for sample preparation, except for dithiocarabamates and gas chromatography – mass spectrometry (GC-MS) and liquid chromatography – tandem mass spectrometry (LC-MS/MS) techniques were applied for pesticide residues identification and determination. The results of the study showed that cucumber was the crop with the highest number of pesticide residues with the predominant presence of methomyl, (0.015-0.21 mg/kg), metalaxyl (0.04-0.16 mg/kg), and imidacloprid (0.017-0.036 mg/kg). Only two samples (1.19% of the total samples) contained one pesticide residue above the Maximum Residues Levels (MRLs). The results of the current study showed that 98.8% of the tested samples contained residues below the MRLs.
Determination of Pesticide Residues in Plant-Based Foods from the Republic of Macedonia
doi:10.11648/j.jfns.20140204.15
Journal of Food and Nutrition Sciences
2014-06-24
© Science Publishing Group
Vesna Kostik
Bistra Angelovska
Evgenija Kiroska-Petreska
Biljana Bauer
Determination of Pesticide Residues in Plant-Based Foods from the Republic of Macedonia
2
4
129
129
2014-06-24
2014-06-24
10.11648/j.jfns.20140204.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.15
© Science Publishing Group
Nutrient Intake, Nutrient Status and Pattern of Infections in HIV Sero-Positive Patients in Chulaimbo Sub-District Hospital, Kenya
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.14
HIV worsens the nutritional status by increasing the body’s requirement for food and also leads to opportunistic infections, which in turn, increase body nutrition requirements. The objective was to assess nutrient intake, nutrient status and nutritional status and establish the infection pattern of HIV seropositive patients attending a Comprehensive Care Clinic. A prospective cohort design was adopted where 497 HIV and AIDS patients enrolled at the hospital were followed for six months. This comprised of 105 males and 392 females attending the AMPATH Comprehensive Care Clinic in Chulaimbo Sub-district hospital from February 2010 to July 2010. Analysis of nutrient intake using 24-hour recall, food frequency checklist, nutrient status using biochemical assessment indicators (haemoglobin, creatinine, serum glutamate pyruvate (SGPT) and mean corpuscular volume (MCV) and pattern of infections using a morbidity tool. There was inadequate nutrient intake reported in most of the patients although a slightly more than half (55.3%) had three meals per day. Malnutrition was observed in 20.3% of 497 HIV sero-positive patients were who had a mean BMI < 18.5kg/m2. The common co-infections/opportunistic infections were pneumonia (16.1%), tuberculosis (14.9%), dermatitis (8.7%), malaria (5.6%) and oral candidiasis (0.8%). Therefore, nutrition assessment of HIV and AIDS patients is important at all stages of the disease in order to identify those with signs of malnutrition. This will assist in preventing or detecting malnutrition from the early stages of HIV infection among HIV and AIDS patients.
HIV worsens the nutritional status by increasing the body’s requirement for food and also leads to opportunistic infections, which in turn, increase body nutrition requirements. The objective was to assess nutrient intake, nutrient status and nutritional status and establish the infection pattern of HIV seropositive patients attending a Comprehensive Care Clinic. A prospective cohort design was adopted where 497 HIV and AIDS patients enrolled at the hospital were followed for six months. This comprised of 105 males and 392 females attending the AMPATH Comprehensive Care Clinic in Chulaimbo Sub-district hospital from February 2010 to July 2010. Analysis of nutrient intake using 24-hour recall, food frequency checklist, nutrient status using biochemical assessment indicators (haemoglobin, creatinine, serum glutamate pyruvate (SGPT) and mean corpuscular volume (MCV) and pattern of infections using a morbidity tool. There was inadequate nutrient intake reported in most of the patients although a slightly more than half (55.3%) had three meals per day. Malnutrition was observed in 20.3% of 497 HIV sero-positive patients were who had a mean BMI < 18.5kg/m2. The common co-infections/opportunistic infections were pneumonia (16.1%), tuberculosis (14.9%), dermatitis (8.7%), malaria (5.6%) and oral candidiasis (0.8%). Therefore, nutrition assessment of HIV and AIDS patients is important at all stages of the disease in order to identify those with signs of malnutrition. This will assist in preventing or detecting malnutrition from the early stages of HIV infection among HIV and AIDS patients.
Nutrient Intake, Nutrient Status and Pattern of Infections in HIV Sero-Positive Patients in Chulaimbo Sub-District Hospital, Kenya
doi:10.11648/j.jfns.20140204.14
Journal of Food and Nutrition Sciences
2014-06-23
© Science Publishing Group
Agatha Christine Onyango
Mary Khakoni Walingo
Grace Mbagaya
Rose Kakai
Nutrient Intake, Nutrient Status and Pattern of Infections in HIV Sero-Positive Patients in Chulaimbo Sub-District Hospital, Kenya
2
4
123
123
2014-06-23
2014-06-23
10.11648/j.jfns.20140204.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.14
© Science Publishing Group
Determination of Mn, Fe, Cu and Zn in Indigenous Complementary Infant Flour from Kenya by Total-Reflection X-Ray Fluorescence
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.13
Four dietary trace elements were determined in indigenous complementary infant flours collected from mothers in rural areas of Kenya using total-reflection x-ray technique. A high variability of these trace element levels were observed in the samples. The variability was dependent on type of ingredients used, the proportions of these ingredients in the sample and the origin of the samples. Further studies on bioavailability of trace elements in such kinds of complementary infant foods could be carried out to ascertain its viability of eliminating micronutrients deficiencies among infants and young children in developing countries.
Four dietary trace elements were determined in indigenous complementary infant flours collected from mothers in rural areas of Kenya using total-reflection x-ray technique. A high variability of these trace element levels were observed in the samples. The variability was dependent on type of ingredients used, the proportions of these ingredients in the sample and the origin of the samples. Further studies on bioavailability of trace elements in such kinds of complementary infant foods could be carried out to ascertain its viability of eliminating micronutrients deficiencies among infants and young children in developing countries.
Determination of Mn, Fe, Cu and Zn in Indigenous Complementary Infant Flour from Kenya by Total-Reflection X-Ray Fluorescence
doi:10.11648/j.jfns.20140204.13
Journal of Food and Nutrition Sciences
2014-06-23
© Science Publishing Group
Kilavi Pamella Kageliza
Maina David Muchori
Gatari Michael Gichuru
Wagner Annmarie
Adeleye Michael
Determination of Mn, Fe, Cu and Zn in Indigenous Complementary Infant Flour from Kenya by Total-Reflection X-Ray Fluorescence
2
4
116
116
2014-06-23
2014-06-23
10.11648/j.jfns.20140204.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.13
© Science Publishing Group
Antioxidants in Fig (Ficus carica L.) and their Effects in the Prevention of Atherosclerosis in Hamsters
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.17
Phenolics are an important constituent of fruit quality because of their contribution to the taste, color and nutritional properties of fruit. This study aimed to determine the level of phenolics in fig. In addition, it is also to study their impact on early atherosclerosis. The used methodology was by feeding 30 hamsters which were grouped into three groups. Each group has equally of 10 hamsters. These three groups were fed standard diet, atherogenic diet, atherogenic diet with dried fig (0.6 gm/ kg body weight). During 8 weeks of this study trial, hamster body weight and its liver weight were measured. Subsequently, blood samples were collected for the following tests which are; total cholesterol level, High Density Lipoprotein Cholesterol (HLD), low Density Lipoprotein Cholesterol (LDL), Triglycerides (TG) and liver enzymes Aspartate amino transferase (AST), Alanine amino transferase (ALT). The analysed phenolics present at the highest content were gallic acid (30.99 mg per 100 g DW), followed by epigallocatechine (25.44 mg per 100 g DW), caffeine (20.23 mg per 100 g DW), catechine (13.88 mg per 100 g DW), epicatechine (12.48 mg per 100 g DW), rutin (3.26 mg per 100 g DW), epigallocatechine gallate (2.52 mg per 100 g DW). Significant increases in body weight and liver weight of hamsters fed atherogenic diet (P<0.05). On contrary, hamsters fed with fig diet they had insignificant decrease of body weight with significant decrease of their liver weight. Additionally, study has revealed significant increase of total cholesterol level, LDL, and TG among atherogenic diet group (P < 0.05). While hamster group fed with fig in diet showed a significantly decreased in the total cholesterol level, LDL, and TG. The HDL level was improved in the former group. However, liver enzymes (AST), (ALT) were increased significantly among group which was fed by atherogenic diet. But they were significantly decreased (P < 0.05) among those hamsters fed by fig.
Phenolics are an important constituent of fruit quality because of their contribution to the taste, color and nutritional properties of fruit. This study aimed to determine the level of phenolics in fig. In addition, it is also to study their impact on early atherosclerosis. The used methodology was by feeding 30 hamsters which were grouped into three groups. Each group has equally of 10 hamsters. These three groups were fed standard diet, atherogenic diet, atherogenic diet with dried fig (0.6 gm/ kg body weight). During 8 weeks of this study trial, hamster body weight and its liver weight were measured. Subsequently, blood samples were collected for the following tests which are; total cholesterol level, High Density Lipoprotein Cholesterol (HLD), low Density Lipoprotein Cholesterol (LDL), Triglycerides (TG) and liver enzymes Aspartate amino transferase (AST), Alanine amino transferase (ALT). The analysed phenolics present at the highest content were gallic acid (30.99 mg per 100 g DW), followed by epigallocatechine (25.44 mg per 100 g DW), caffeine (20.23 mg per 100 g DW), catechine (13.88 mg per 100 g DW), epicatechine (12.48 mg per 100 g DW), rutin (3.26 mg per 100 g DW), epigallocatechine gallate (2.52 mg per 100 g DW). Significant increases in body weight and liver weight of hamsters fed atherogenic diet (P<0.05). On contrary, hamsters fed with fig diet they had insignificant decrease of body weight with significant decrease of their liver weight. Additionally, study has revealed significant increase of total cholesterol level, LDL, and TG among atherogenic diet group (P < 0.05). While hamster group fed with fig in diet showed a significantly decreased in the total cholesterol level, LDL, and TG. The HDL level was improved in the former group. However, liver enzymes (AST), (ALT) were increased significantly among group which was fed by atherogenic diet. But they were significantly decreased (P < 0.05) among those hamsters fed by fig.
Antioxidants in Fig (Ficus carica L.) and their Effects in the Prevention of Atherosclerosis in Hamsters
doi:10.11648/j.jfns.20140204.17
Journal of Food and Nutrition Sciences
2014-07-04
© Science Publishing Group
Manal Said Tawfik
Mona Alhejy
Antioxidants in Fig (Ficus carica L.) and their Effects in the Prevention of Atherosclerosis in Hamsters
2
4
145
145
2014-07-04
2014-07-04
10.11648/j.jfns.20140204.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.17
© Science Publishing Group
Assessment of Breakfast Eating Habits and its Association with Cognitive Performance of Early Adolescents (11-13 Years) in Shebedino District, Sidama Zone, Southern Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.16
Background: Regular consumption of breakfast is associated with improved cognitive performance and nutrient intake in adolescents. Despite breakfast’s positive attributes, many children go to school without breakfast. The objective of this study was to assess the association between breakfast eating habits and cognitive performance among early adolescents aged 11-13 years old in the study area. Method: A cross sectional study was conducted from June to July 2012. Structured questionnaire was used to capture breakfast eating habits, socio-economic and demographic factors. Kaufman Assessment Battery for Children -II tests was used for cognitive performance measurement. A representative sample size of 211 participants was selected randomly from 4 kebeles. The data was analyzed with SPSS version 16.0 software. Results: Of the 208 interview, 52% were girls while 48% were boys with mean (±SD) age of 12.01±0.82 years. Breakfast skipping prevalence was 42.3%. Regular breakfast eating habits were significantly (P<0.001) associated with Simultaneous scale and Pattern Reasoning. Regular breakfast eating habit and mother education were significantly (P<0.001) associated with Sequential scale explaining 13.7% variation. Regular breakfast eating habits were also significantly associated with Pattern Reasoning explaining 31.6 % variation. Conclusion: Irregular consumption or skipping breakfast and socio-demographic factors have beneficial influence on cognitive performance of adolescents. The important predictors of cognitive performance were breakfast eating habits and maternal education. We recommended that, parents and adolescents should be educated and trained on healthy breakfast eating patterns and good nutrition practices for healthy cognitive development of adolescents.
Background: Regular consumption of breakfast is associated with improved cognitive performance and nutrient intake in adolescents. Despite breakfast’s positive attributes, many children go to school without breakfast. The objective of this study was to assess the association between breakfast eating habits and cognitive performance among early adolescents aged 11-13 years old in the study area. Method: A cross sectional study was conducted from June to July 2012. Structured questionnaire was used to capture breakfast eating habits, socio-economic and demographic factors. Kaufman Assessment Battery for Children -II tests was used for cognitive performance measurement. A representative sample size of 211 participants was selected randomly from 4 kebeles. The data was analyzed with SPSS version 16.0 software. Results: Of the 208 interview, 52% were girls while 48% were boys with mean (±SD) age of 12.01±0.82 years. Breakfast skipping prevalence was 42.3%. Regular breakfast eating habits were significantly (P<0.001) associated with Simultaneous scale and Pattern Reasoning. Regular breakfast eating habit and mother education were significantly (P<0.001) associated with Sequential scale explaining 13.7% variation. Regular breakfast eating habits were also significantly associated with Pattern Reasoning explaining 31.6 % variation. Conclusion: Irregular consumption or skipping breakfast and socio-demographic factors have beneficial influence on cognitive performance of adolescents. The important predictors of cognitive performance were breakfast eating habits and maternal education. We recommended that, parents and adolescents should be educated and trained on healthy breakfast eating patterns and good nutrition practices for healthy cognitive development of adolescents.
Assessment of Breakfast Eating Habits and its Association with Cognitive Performance of Early Adolescents (11-13 Years) in Shebedino District, Sidama Zone, Southern Ethiopia
doi:10.11648/j.jfns.20140204.16
Journal of Food and Nutrition Sciences
2014-07-04
© Science Publishing Group
Anchamo Anato Adole
Markos Budusa Ware
Assessment of Breakfast Eating Habits and its Association with Cognitive Performance of Early Adolescents (11-13 Years) in Shebedino District, Sidama Zone, Southern Ethiopia
2
4
137
137
2014-07-04
2014-07-04
10.11648/j.jfns.20140204.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.16
© Science Publishing Group
Distribution of the Total Arsenic Content in Drinking Water Obtained from Different Water Sources in the Republic of Macedonia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.18
The present study investigates the total arsenic (As) content in the samples of drinking water in the Republic of Macedonia, which is obtained from different water sources, such as: springs, surface accumulations, underground accumulations and drilled wells. From January 2013 to December 2013, a total of 780 samples obtained from the public water supply systems at 35 measurement points distributed throughout the whole territory of the Republic of Macedonia were analyzed on the total As content. A flow injection atomic absorption spectrometry (FIAS) was employed for the determination of the total As content after wet digestion of the samples with nitric acid (67%, W/V) and hydrogen peroxide (30%, V/V). The results of the study revealed that in 96.7% of the tested samples, As content was below established maximum allowable concentration (MAC) of 10 μg/L. As concentrations up to 26.4 μg/L were found in the samples of drinking water that comes from the water sources located in the vicinity of Kozhuf Mountain, which is due to the mineral composition of the mountain body rich with As containing minerals: lorandite, orpiment, realgar, arsenopyrite etc. Higher As concentrations (5.47 μg/L – 26.6 μg/L) were also found in the samples of drinking water obtained from the water supply system of the towns from the Dojran Municipality which are located in the vicinity of thermal-mineral area of Mala Boshka – Toplec. It can be concluded that the presence of total As in the potable water in the Republic of Macedonia comes only from natural sources.
The present study investigates the total arsenic (As) content in the samples of drinking water in the Republic of Macedonia, which is obtained from different water sources, such as: springs, surface accumulations, underground accumulations and drilled wells. From January 2013 to December 2013, a total of 780 samples obtained from the public water supply systems at 35 measurement points distributed throughout the whole territory of the Republic of Macedonia were analyzed on the total As content. A flow injection atomic absorption spectrometry (FIAS) was employed for the determination of the total As content after wet digestion of the samples with nitric acid (67%, W/V) and hydrogen peroxide (30%, V/V). The results of the study revealed that in 96.7% of the tested samples, As content was below established maximum allowable concentration (MAC) of 10 μg/L. As concentrations up to 26.4 μg/L were found in the samples of drinking water that comes from the water sources located in the vicinity of Kozhuf Mountain, which is due to the mineral composition of the mountain body rich with As containing minerals: lorandite, orpiment, realgar, arsenopyrite etc. Higher As concentrations (5.47 μg/L – 26.6 μg/L) were also found in the samples of drinking water obtained from the water supply system of the towns from the Dojran Municipality which are located in the vicinity of thermal-mineral area of Mala Boshka – Toplec. It can be concluded that the presence of total As in the potable water in the Republic of Macedonia comes only from natural sources.
Distribution of the Total Arsenic Content in Drinking Water Obtained from Different Water Sources in the Republic of Macedonia
doi:10.11648/j.jfns.20140204.18
Journal of Food and Nutrition Sciences
2014-07-14
© Science Publishing Group
Vesna Kostik
Biljana Gjorgeska
Bistra Angelovska
Biljana Bauer
Sofija Petkovska
Distribution of the Total Arsenic Content in Drinking Water Obtained from Different Water Sources in the Republic of Macedonia
2
4
155
155
2014-07-14
2014-07-14
10.11648/j.jfns.20140204.18
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.18
© Science Publishing Group
Comparison between Light and Diet Food in Relation to Conventional Food Through the Analyze of Labels
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.19
The aim of this work was to analyze light and diet food and to compare them with conventional version identifying compliance with the recommendations set by the Brazilian law. Seventy light and diet food were selected. The variation of the amount of nutrients compared to conventional version was calculated. The products were divided into 6 categories (dairy, beverage, starch, sweet, sauce and meat) to systematize the evaluation. The quantity of energy, carbohydrate, sugar, protein, total fat, sodium, fiber and calcium were evaluated according to Brazilian law. Most of products evaluated were in accordance with the law. Only 12.8% of the products had some problems with the legislation. Some products presented harmful changes for the consumers, such as increased levels of sodium (53%) and protein (60%), and reduced fiber content in 70% of cases. On the other hand, some products presented beneficial changes, such as increase of calcium (55%). Furthermore, 51% of products had a reduction in calorie above 25% in relation of conventional food (minimum required for light products according to Brazilian law). In relation to total fat, this number increased to 70%. Most of light and diet products were in accordance with the Brazilian law, with reduction of carbohydrates, fats and calories, but there is still a percentage of irregular products with increased in protein and sodium, and reduced in fiber which it may be harmful to the consumer.
The aim of this work was to analyze light and diet food and to compare them with conventional version identifying compliance with the recommendations set by the Brazilian law. Seventy light and diet food were selected. The variation of the amount of nutrients compared to conventional version was calculated. The products were divided into 6 categories (dairy, beverage, starch, sweet, sauce and meat) to systematize the evaluation. The quantity of energy, carbohydrate, sugar, protein, total fat, sodium, fiber and calcium were evaluated according to Brazilian law. Most of products evaluated were in accordance with the law. Only 12.8% of the products had some problems with the legislation. Some products presented harmful changes for the consumers, such as increased levels of sodium (53%) and protein (60%), and reduced fiber content in 70% of cases. On the other hand, some products presented beneficial changes, such as increase of calcium (55%). Furthermore, 51% of products had a reduction in calorie above 25% in relation of conventional food (minimum required for light products according to Brazilian law). In relation to total fat, this number increased to 70%. Most of light and diet products were in accordance with the Brazilian law, with reduction of carbohydrates, fats and calories, but there is still a percentage of irregular products with increased in protein and sodium, and reduced in fiber which it may be harmful to the consumer.
Comparison between Light and Diet Food in Relation to Conventional Food Through the Analyze of Labels
doi:10.11648/j.jfns.20140204.19
Journal of Food and Nutrition Sciences
2014-07-16
© Science Publishing Group
Margarete Frutuoso Antunes
Daniela Soares de Oliveira
Rafael Resende Maldonado
Comparison between Light and Diet Food in Relation to Conventional Food Through the Analyze of Labels
2
4
161
161
2014-07-16
2014-07-16
10.11648/j.jfns.20140204.19
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.19
© Science Publishing Group
Quality Assessment of Nigerian Honeys Sourced from Different Floral Locations
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.20
Comparative studies on the quality of honey obtained from different floral locations in Nigeria were investigated. Parameters such as physical properties, chemical, mineral, microbial contents and antimicrobial activity as well as organoleptic quality were evaluated. The results of the physico-chemical properties show the following range of values for acidity (1.36-1.55%), soluble solids (80.96-82.00%), specific gravity (1.41-1.44) and sweetness index (52.52-62.73). While the proximate values were: moisture (15.69-18.41%), protein (0.90-1.15%), fat (0.12-0.21%), ash (0.26-0.38%) and carbohydrate (79.94-82.71%). Potassium (55.31mg/100g) and calcium (5.14mg/100g) were the dominant minerals in the honey samples. The highest microbial count was observed in sample NSK (1.4±0.14x102 cfu/100g). There were no observable coliform growths in all the samples. All the honey samples exhibited antibacterial activities with clear zones that range from 2.05-6.10mm. Honey samples KAD and ABJ had the best overall acceptance scores of 8.49 and 8.27 respectively.
Comparative studies on the quality of honey obtained from different floral locations in Nigeria were investigated. Parameters such as physical properties, chemical, mineral, microbial contents and antimicrobial activity as well as organoleptic quality were evaluated. The results of the physico-chemical properties show the following range of values for acidity (1.36-1.55%), soluble solids (80.96-82.00%), specific gravity (1.41-1.44) and sweetness index (52.52-62.73). While the proximate values were: moisture (15.69-18.41%), protein (0.90-1.15%), fat (0.12-0.21%), ash (0.26-0.38%) and carbohydrate (79.94-82.71%). Potassium (55.31mg/100g) and calcium (5.14mg/100g) were the dominant minerals in the honey samples. The highest microbial count was observed in sample NSK (1.4±0.14x102 cfu/100g). There were no observable coliform growths in all the samples. All the honey samples exhibited antibacterial activities with clear zones that range from 2.05-6.10mm. Honey samples KAD and ABJ had the best overall acceptance scores of 8.49 and 8.27 respectively.
Quality Assessment of Nigerian Honeys Sourced from Different Floral Locations
doi:10.11648/j.jfns.20140204.20
Journal of Food and Nutrition Sciences
2014-07-24
© Science Publishing Group
Ndife Joel
Kida Fatimah
Makarfi Tijjani
Quality Assessment of Nigerian Honeys Sourced from Different Floral Locations
2
4
167
167
2014-07-24
2014-07-24
10.11648/j.jfns.20140204.20
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.20
© Science Publishing Group
Comparative Evaluation of Chemical and Functional Properties of Some Lima Bean Varieties (Phaseolus Lunatus) Consumed in Arondizuogu, Imo state, Nigeria
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.21
Aim: A comparative assessment of chemical and functional properties of some varieties of lima bean consumed in Arondizuogu, Imo state were carried out. Methodology: Seven varieties of lima bean, identified on the basis of colour were purchased from a local market. One kilogram of each variety was cleaned, washed with tap water and milled into fine flours (70mm mesh screen). The flours were analyzed for proximate, minerals, anti nutrient, food toxicant, and functional properties using standard assay methods. Result: The protein content of the lima bean varieties ranged from 19.33 to 25. 43 %. All the varieties had high and comparable values for ash and fibre (3.88 to 4.13 % and 3.99 to 4.43 %) respectively. The fat content of all the varieties were low. The seven varieties had high and comparable carbohydrate level (65.60% to 71.51%) The zinc and iron values ranged from 28.88 to 33.06mg and 57.22 to 6.24mg. The mottled brown, deep cream and mottled black varieties had highest iron content (60.02, 60.24 and 60. 22mg), while the dark red variety had the highest zinc level (33.06mg) followed by the dark brown and black with zinc values of (31.45 and 31.44mg,j respectively. The phosphorus and copper content of all the varieties were high and comparable (4.20 to 4. 66mg and 4.38 to 4. 68mg). The hydrogen cyanide levels of all the varieties were high (38.38 to 43.55mg). The water absorption capacity, foam capacity and least gelation concentration were high in all the varieties (63.21 to 70.33, 12.08 to 13.18 and 14-16, respectively). Conclusion: Lima bean has a high nutrient profile despite the variety. It is rich in protein, ash, fiber, zinc, copper, iron, phosphorus and has a good functional attributes.
Aim: A comparative assessment of chemical and functional properties of some varieties of lima bean consumed in Arondizuogu, Imo state were carried out. Methodology: Seven varieties of lima bean, identified on the basis of colour were purchased from a local market. One kilogram of each variety was cleaned, washed with tap water and milled into fine flours (70mm mesh screen). The flours were analyzed for proximate, minerals, anti nutrient, food toxicant, and functional properties using standard assay methods. Result: The protein content of the lima bean varieties ranged from 19.33 to 25. 43 %. All the varieties had high and comparable values for ash and fibre (3.88 to 4.13 % and 3.99 to 4.43 %) respectively. The fat content of all the varieties were low. The seven varieties had high and comparable carbohydrate level (65.60% to 71.51%) The zinc and iron values ranged from 28.88 to 33.06mg and 57.22 to 6.24mg. The mottled brown, deep cream and mottled black varieties had highest iron content (60.02, 60.24 and 60. 22mg), while the dark red variety had the highest zinc level (33.06mg) followed by the dark brown and black with zinc values of (31.45 and 31.44mg,j respectively. The phosphorus and copper content of all the varieties were high and comparable (4.20 to 4. 66mg and 4.38 to 4. 68mg). The hydrogen cyanide levels of all the varieties were high (38.38 to 43.55mg). The water absorption capacity, foam capacity and least gelation concentration were high in all the varieties (63.21 to 70.33, 12.08 to 13.18 and 14-16, respectively). Conclusion: Lima bean has a high nutrient profile despite the variety. It is rich in protein, ash, fiber, zinc, copper, iron, phosphorus and has a good functional attributes.
Comparative Evaluation of Chemical and Functional Properties of Some Lima Bean Varieties (Phaseolus Lunatus) Consumed in Arondizuogu, Imo state, Nigeria
doi:10.11648/j.jfns.20140204.21
Journal of Food and Nutrition Sciences
2014-07-26
© Science Publishing Group
Obiakor- Okeke, P. N.
Comparative Evaluation of Chemical and Functional Properties of Some Lima Bean Varieties (Phaseolus Lunatus) Consumed in Arondizuogu, Imo state, Nigeria
2
4
172
172
2014-07-26
2014-07-26
10.11648/j.jfns.20140204.21
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.21
© Science Publishing Group
Development of Lemon Fruit Flavored Tasty Saline Functional Powder Drinks
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.22
Nowadays, agglomerated citrus fruit flavored Tasty Saline functional powder drink represents a very appealing functional beverage for adult customers. It is produced by mixing basic ingredients (refined sucrose, refined common salt, encapsulated lemon flavor, dextrose anhydrous and potassium chloride) which were followed by agglomeration. Agglomeration is necessary, because non-agglomerated refined sucrose exhibit very poor flow and reconstitution properties. This research showed the influence of process conditions and composition of the different powder mixtures on the physical properties of the agglomerated final product. Agglomeration was conducted using batch fluid bed agglomerator at a constant air temperature (60°C), with a constant addition of citric acid with acid regulators with varying duration of the process and varying amount of added water. Bulk density and particle size were conducted prior to and post agglomeration, while agglomerate hardness was estimated by conducting a compression test with a 30 mm probe on Texture Analyzer. Percentage of added water had a significant effect on bulk density and the duration of the agglomeration process. This effect was more significant with mixtures made with salt. As for mixtures with 0.45 % to 0.55% encapsulated flavor, a significant influence of water addition on agglomerate median diameter was found. Agglomeration time and the percentage of added water showed dependence towards the composition of the mixture. This research showed that, in order to agglomerate powder mixtures successfully, parameters such as mixture composition, particle size, percentage of added water and acidulates, drying temperature, process duration and ambient conditions should be well coordinated and controlled to get agglomerates with optimal quality.
Nowadays, agglomerated citrus fruit flavored Tasty Saline functional powder drink represents a very appealing functional beverage for adult customers. It is produced by mixing basic ingredients (refined sucrose, refined common salt, encapsulated lemon flavor, dextrose anhydrous and potassium chloride) which were followed by agglomeration. Agglomeration is necessary, because non-agglomerated refined sucrose exhibit very poor flow and reconstitution properties. This research showed the influence of process conditions and composition of the different powder mixtures on the physical properties of the agglomerated final product. Agglomeration was conducted using batch fluid bed agglomerator at a constant air temperature (60°C), with a constant addition of citric acid with acid regulators with varying duration of the process and varying amount of added water. Bulk density and particle size were conducted prior to and post agglomeration, while agglomerate hardness was estimated by conducting a compression test with a 30 mm probe on Texture Analyzer. Percentage of added water had a significant effect on bulk density and the duration of the agglomeration process. This effect was more significant with mixtures made with salt. As for mixtures with 0.45 % to 0.55% encapsulated flavor, a significant influence of water addition on agglomerate median diameter was found. Agglomeration time and the percentage of added water showed dependence towards the composition of the mixture. This research showed that, in order to agglomerate powder mixtures successfully, parameters such as mixture composition, particle size, percentage of added water and acidulates, drying temperature, process duration and ambient conditions should be well coordinated and controlled to get agglomerates with optimal quality.
Development of Lemon Fruit Flavored Tasty Saline Functional Powder Drinks
doi:10.11648/j.jfns.20140204.22
Journal of Food and Nutrition Sciences
2014-07-26
© Science Publishing Group
Bellal Hossain
Development of Lemon Fruit Flavored Tasty Saline Functional Powder Drinks
2
4
178
178
2014-07-26
2014-07-26
10.11648/j.jfns.20140204.22
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.22
© Science Publishing Group
Nutritional Status and Associated Factors among Orphan Children below the Age of Five Years in Gondar City, Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.23
Introduction: Orphan and vulnerable children are at high risk for malnutrition due to poor economic status, less medical and social care. Despite the high number of Orphans and Vulnerable Children with potential risk for malnutrition in Ethiopia, there is insufficient evidence that indicates the nutritional status as well as the effect of orphan hood and child vulnerability on nutritional status. Objective: The objective of this study was to assess the nutritional status and associated factors among Orphans and Vulnerable Children in Gondar City, Ethiopia. Methods: A community based cross sectional study was conducted from August 01 to 30/2013 on under-five Orphans and Vulnerable Children. Structured questionnaires were used to collect data from the guardians. The child’s nutritional status was assessed anthropometrically using a Height-for-Age, Weight-for-Age and Weight-for-Height. Epi Info 3.5.1 was used to enter the data and both bivariate and multivariate analysis was used to test the association between nutritional status and independent variables. Results: The overall prevalence of stunting, underweight and wasting was 45.7%, 27.8% and 9.9% respectively. The main contributing factors for malnutrition were family size, age of children, caregiver educational status, and main source of income, Households income, Vitamin A Supplementation, number of Orphans and Vulnerable Children and two weeks period diarrheal disease prior to the study. Conclusion: - The prevalence of malnutrition in children below the age of five was high. To improve the nutritional status of those Children, comprehensive nutrition intervention strategy needs to designed and strengthen the economic status of the households by income generating techniques.
Introduction: Orphan and vulnerable children are at high risk for malnutrition due to poor economic status, less medical and social care. Despite the high number of Orphans and Vulnerable Children with potential risk for malnutrition in Ethiopia, there is insufficient evidence that indicates the nutritional status as well as the effect of orphan hood and child vulnerability on nutritional status. Objective: The objective of this study was to assess the nutritional status and associated factors among Orphans and Vulnerable Children in Gondar City, Ethiopia. Methods: A community based cross sectional study was conducted from August 01 to 30/2013 on under-five Orphans and Vulnerable Children. Structured questionnaires were used to collect data from the guardians. The child’s nutritional status was assessed anthropometrically using a Height-for-Age, Weight-for-Age and Weight-for-Height. Epi Info 3.5.1 was used to enter the data and both bivariate and multivariate analysis was used to test the association between nutritional status and independent variables. Results: The overall prevalence of stunting, underweight and wasting was 45.7%, 27.8% and 9.9% respectively. The main contributing factors for malnutrition were family size, age of children, caregiver educational status, and main source of income, Households income, Vitamin A Supplementation, number of Orphans and Vulnerable Children and two weeks period diarrheal disease prior to the study. Conclusion: - The prevalence of malnutrition in children below the age of five was high. To improve the nutritional status of those Children, comprehensive nutrition intervention strategy needs to designed and strengthen the economic status of the households by income generating techniques.
Nutritional Status and Associated Factors among Orphan Children below the Age of Five Years in Gondar City, Ethiopia
doi:10.11648/j.jfns.20140204.23
Journal of Food and Nutrition Sciences
2014-08-05
© Science Publishing Group
Teklemariam Gultie
Endalkew Sisay
Girum Sebsibie
Nutritional Status and Associated Factors among Orphan Children below the Age of Five Years in Gondar City, Ethiopia
2
4
184
184
2014-08-05
2014-08-05
10.11648/j.jfns.20140204.23
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.23
© Science Publishing Group
Supplementation of Infant Formula with Probiotics, Prebiotics, DHA & ARA: A Systematic Review
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.24
There are recommendations to guide parents to help their infants make the transition from milk to weaning foods, but they differ in their focus in developed or developing countries and on the physiological and behavioral reasons that underlie the introduction of weaning foods. According to recommendations, ideally, term infants should begin weaning at six months, while breastfeeding should continue for two years. The recommendations on nutrients in complementary foods are based on the nutrient gap between the composition and volume of breast milk after approximately six months of exclusive breastfeeding and the physiology of infant nutritional requirements. Gastrointestinal flora influences health, but the composition of flora can be changed with prebiotics or probiotics. The addition of probiotics to powdered infant formula has not been demonstrated to be harmful to healthy term infants. ESPGHAN Committee on Nutrition reviews the effect of adding probiotic bacteria to infant formulas, follow-on formulas and special medical foods. The administration of probiotic (single or in combination) supplementation in infant or follow-on formula, and given beyond early infancy, may be associated with some clinical benefits, such as a reduction in the risk of nonspecific gastrointestinal infections, a reduced risk of antibiotic use and a lower frequency of colic and irritability. The addition of prebiotics to infant formula softens stools but other putative effects remain to be demonstrated. Studies published post marketing shows that infant fed a long-chain inulin/galactooligosaccharide mixture (0.8 g/dl) in formula normally have no side – effects. The addition of same mixture at a concentration of 0.8 g/dl to infant formula was therefore recognized as safe by European Commission in 2001 but follow – up studies were recommended. It is thought that a bifidogenic effect is beneficial for the infant host. The rising incidence in allergy during the first year of life may justify the attempts to modulate the infant’s formula. In addition to prebiotic and probiotic, DHA and ARA are important for brain and eye development. Many researchers have demonstrated the role of DHA and ARA in infant health and development.
There are recommendations to guide parents to help their infants make the transition from milk to weaning foods, but they differ in their focus in developed or developing countries and on the physiological and behavioral reasons that underlie the introduction of weaning foods. According to recommendations, ideally, term infants should begin weaning at six months, while breastfeeding should continue for two years. The recommendations on nutrients in complementary foods are based on the nutrient gap between the composition and volume of breast milk after approximately six months of exclusive breastfeeding and the physiology of infant nutritional requirements. Gastrointestinal flora influences health, but the composition of flora can be changed with prebiotics or probiotics. The addition of probiotics to powdered infant formula has not been demonstrated to be harmful to healthy term infants. ESPGHAN Committee on Nutrition reviews the effect of adding probiotic bacteria to infant formulas, follow-on formulas and special medical foods. The administration of probiotic (single or in combination) supplementation in infant or follow-on formula, and given beyond early infancy, may be associated with some clinical benefits, such as a reduction in the risk of nonspecific gastrointestinal infections, a reduced risk of antibiotic use and a lower frequency of colic and irritability. The addition of prebiotics to infant formula softens stools but other putative effects remain to be demonstrated. Studies published post marketing shows that infant fed a long-chain inulin/galactooligosaccharide mixture (0.8 g/dl) in formula normally have no side – effects. The addition of same mixture at a concentration of 0.8 g/dl to infant formula was therefore recognized as safe by European Commission in 2001 but follow – up studies were recommended. It is thought that a bifidogenic effect is beneficial for the infant host. The rising incidence in allergy during the first year of life may justify the attempts to modulate the infant’s formula. In addition to prebiotic and probiotic, DHA and ARA are important for brain and eye development. Many researchers have demonstrated the role of DHA and ARA in infant health and development.
Supplementation of Infant Formula with Probiotics, Prebiotics, DHA & ARA: A Systematic Review
doi:10.11648/j.jfns.20140204.24
Journal of Food and Nutrition Sciences
2014-08-07
© Science Publishing Group
Tambakhe M. K.
Pawar P. A.
Supplementation of Infant Formula with Probiotics, Prebiotics, DHA & ARA: A Systematic Review
2
4
194
194
2014-08-07
2014-08-07
10.11648/j.jfns.20140204.24
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.24
© Science Publishing Group
Air Frying a New Technique for Produce of Healthy Fried Potato Strips
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.26
The objective of this work was carried out to study the evaluate air frying process as a new technique for frying process. The Potato strips were fried in both air-frying machines (Tefal Actifry) at 180ºC±5ºC for 40 min and traditional frying process at 180ºC for 40 min, 6 min/batch. After frying, the moisture and oil uptake were determined. Changes in some physico-chemical properties of oil extracted from fried potato strips by the two frying process were determined. Also, organoleptic evaluation of fried potato strips by using air and traditional frying process were evaluated by tasters. Results indicated that the moisture content and oil uptake in fried potato strips by air frying were significantly lower than fried potato strips by traditional frying. Changes in some physico-chemical properties (free fatty acid, peroxide value, polar, polymer and oxidized fatty acids contents) of oil extracted from fried potato were significantly higher in traditional frying than air frying. Organoleptic attributes of fried potato strips by air frying surprised on fried potato strips for traditional frying. Generally, the air frying was more suitable for frying process and produce healthy fried foods than other traditional frying method.
The objective of this work was carried out to study the evaluate air frying process as a new technique for frying process. The Potato strips were fried in both air-frying machines (Tefal Actifry) at 180ºC±5ºC for 40 min and traditional frying process at 180ºC for 40 min, 6 min/batch. After frying, the moisture and oil uptake were determined. Changes in some physico-chemical properties of oil extracted from fried potato strips by the two frying process were determined. Also, organoleptic evaluation of fried potato strips by using air and traditional frying process were evaluated by tasters. Results indicated that the moisture content and oil uptake in fried potato strips by air frying were significantly lower than fried potato strips by traditional frying. Changes in some physico-chemical properties (free fatty acid, peroxide value, polar, polymer and oxidized fatty acids contents) of oil extracted from fried potato were significantly higher in traditional frying than air frying. Organoleptic attributes of fried potato strips by air frying surprised on fried potato strips for traditional frying. Generally, the air frying was more suitable for frying process and produce healthy fried foods than other traditional frying method.
Air Frying a New Technique for Produce of Healthy Fried Potato Strips
doi:10.11648/j.jfns.20140204.26
Journal of Food and Nutrition Sciences
2014-08-17
© Science Publishing Group
Shaker, M. Arafat
Air Frying a New Technique for Produce of Healthy Fried Potato Strips
2
4
206
206
2014-08-17
2014-08-17
10.11648/j.jfns.20140204.26
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.26
© Science Publishing Group
Effects of Whey Protein Concentrate on Shelf Life of Cookies Using Corn and Sunflower Oils
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.25
The objective of this work was to study the effect of whey protein concentrate (WPC) on shelf life of cookies using corn and sunflower oils as fat source. Wheat flour was partially replaced by WPC with levels of 5, 7.5, 10 and 15 %. A User Defined Design was used and the three following responses were measured: peroxide index (meqO2/kg), flavour (score from 1-10) and rancidity (detectable and non-detectable) at 0, 7, 14, 21 and 70 days of storage. Results show that during storage peroxide index (PI) increases in all cookies samples. However a significant decrease was found when corn oil was used instead of sunflower oil and when the level of WPC goes from 0% to 15%. Regarding sensory evaluation, all cookies were evaluated as acceptable (scored flavour ≥ 6) and no rancid flavour was perceived, except for two samples which were assigned with 5 and rancid flavour was considered as detectable; these samples correspond to cookies evaluated at day 70, elaborated with sunflower oil and the lowest dose of WPC. No significant differences were found in cookies flavour prepared with different oils. On the other hand and relative to the level of WPC replacement, differences were found by the panel at days 0 and 7, a reduction in assigned score when WPC dose was increased, however this difference was not significant in the subsequent assessment days. According to research results, an increase in stability was clearly obtained in cookies elaborated with corn oil and the highest concentration of WPC.
The objective of this work was to study the effect of whey protein concentrate (WPC) on shelf life of cookies using corn and sunflower oils as fat source. Wheat flour was partially replaced by WPC with levels of 5, 7.5, 10 and 15 %. A User Defined Design was used and the three following responses were measured: peroxide index (meqO2/kg), flavour (score from 1-10) and rancidity (detectable and non-detectable) at 0, 7, 14, 21 and 70 days of storage. Results show that during storage peroxide index (PI) increases in all cookies samples. However a significant decrease was found when corn oil was used instead of sunflower oil and when the level of WPC goes from 0% to 15%. Regarding sensory evaluation, all cookies were evaluated as acceptable (scored flavour ≥ 6) and no rancid flavour was perceived, except for two samples which were assigned with 5 and rancid flavour was considered as detectable; these samples correspond to cookies evaluated at day 70, elaborated with sunflower oil and the lowest dose of WPC. No significant differences were found in cookies flavour prepared with different oils. On the other hand and relative to the level of WPC replacement, differences were found by the panel at days 0 and 7, a reduction in assigned score when WPC dose was increased, however this difference was not significant in the subsequent assessment days. According to research results, an increase in stability was clearly obtained in cookies elaborated with corn oil and the highest concentration of WPC.
Effects of Whey Protein Concentrate on Shelf Life of Cookies Using Corn and Sunflower Oils
doi:10.11648/j.jfns.20140204.25
Journal of Food and Nutrition Sciences
2014-08-17
© Science Publishing Group
Melina Erben
Hugo Diego Sánchez
Carlos Alberto Osella
Effects of Whey Protein Concentrate on Shelf Life of Cookies Using Corn and Sunflower Oils
2
4
199
199
2014-08-17
2014-08-17
10.11648/j.jfns.20140204.25
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140204.25
© Science Publishing Group
Phenolic Compounds of Napek Leave (Zizyphus Spina-Christi L.) as Natural Antioxidants
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140205.11
Crude juices of Sidr (Zizyphus Spina-Christi L.) from leaves were obtained by hydraulic press. The levels of polyphenolic compounds in the (leaves) juice were 510.00 and 722.00ppm. Aliquots of the concentrated sidr juice (leaves), represent 200, 400, 800 and 1600ppm and butylated hydroxyl toluene (BHT, 200ppm) were investigated by Rancimat method at 100ºC and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging method. These compounds were administrated to rats daily for 6 weeks by stomach tube. The liver (Aspartate aminotransferase, alanine aminotransferase and alkaline phosphatase activities) and kidney (bilirubin, uric acid and creatinine) function tests and serum contents (total lipids, total cholesterol and low and high-density lipoproteins) were measured to assess the safety limits of the phenolic compounds in the sidr juice (fruits and leaves). The data of the aforementioned measurements indicates that the administration of sidr juice (leaves) did not cause any changes in liver and kidney functions. On the contrary, BHT at 200ppm induced significant increases in the enzyme activities and the serum levels of total lipids, uric acid and creatinine.
Crude juices of Sidr (Zizyphus Spina-Christi L.) from leaves were obtained by hydraulic press. The levels of polyphenolic compounds in the (leaves) juice were 510.00 and 722.00ppm. Aliquots of the concentrated sidr juice (leaves), represent 200, 400, 800 and 1600ppm and butylated hydroxyl toluene (BHT, 200ppm) were investigated by Rancimat method at 100ºC and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging method. These compounds were administrated to rats daily for 6 weeks by stomach tube. The liver (Aspartate aminotransferase, alanine aminotransferase and alkaline phosphatase activities) and kidney (bilirubin, uric acid and creatinine) function tests and serum contents (total lipids, total cholesterol and low and high-density lipoproteins) were measured to assess the safety limits of the phenolic compounds in the sidr juice (fruits and leaves). The data of the aforementioned measurements indicates that the administration of sidr juice (leaves) did not cause any changes in liver and kidney functions. On the contrary, BHT at 200ppm induced significant increases in the enzyme activities and the serum levels of total lipids, uric acid and creatinine.
Phenolic Compounds of Napek Leave (Zizyphus Spina-Christi L.) as Natural Antioxidants
doi:10.11648/j.jfns.20140205.11
Journal of Food and Nutrition Sciences
2014-08-17
© Science Publishing Group
Maliha. A. AL-Marzooq
Phenolic Compounds of Napek Leave (Zizyphus Spina-Christi L.) as Natural Antioxidants
2
5
214
214
2014-08-17
2014-08-17
10.11648/j.jfns.20140205.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140205.11
© Science Publishing Group
The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140205.12
Vegetable milk beverage was produced from African breadfruit (Treculia africana) seeds using different treatments. A commercial soymilk (vitamilk) and home prepared soymilk served as controls. The storage stability of the beverages was monitored at ambient conditions (25±20C and RH 87%) for three months using microbiological quality as stability index. All the beverages were subjected to microbiological analysis using standard methods. Shelf life studies showed a minimal presence of TVC that ranged from 1.2 x 102 to 2.50 x 102 and the coliform count ranged from 2.58 x 102 to 3.00 x 102 cfu/ml after three months storage. This suggested that the formulated beverages might be stored for three months at ambient conditions without spoilage or deterioration. It is recommended that the use of preservatives in order to increase shelf stability should be adopted.
Vegetable milk beverage was produced from African breadfruit (Treculia africana) seeds using different treatments. A commercial soymilk (vitamilk) and home prepared soymilk served as controls. The storage stability of the beverages was monitored at ambient conditions (25±20C and RH 87%) for three months using microbiological quality as stability index. All the beverages were subjected to microbiological analysis using standard methods. Shelf life studies showed a minimal presence of TVC that ranged from 1.2 x 102 to 2.50 x 102 and the coliform count ranged from 2.58 x 102 to 3.00 x 102 cfu/ml after three months storage. This suggested that the formulated beverages might be stored for three months at ambient conditions without spoilage or deterioration. It is recommended that the use of preservatives in order to increase shelf stability should be adopted.
The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana)
doi:10.11648/j.jfns.20140205.12
Journal of Food and Nutrition Sciences
2014-08-19
© Science Publishing Group
Nwakalor, Chizoba N.
The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana)
2
5
219
219
2014-08-19
2014-08-19
10.11648/j.jfns.20140205.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140205.12
© Science Publishing Group
Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140205.13
The physicochemical composition of harvested soursop (Annona muricata L.) fruits from Coast region, Tanzania, during open-air storage was determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while macro-nutrients and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were harvested at the mature ripe stage and kept in open air storage over several days. The determinations were done immediately after fruit arrival at the laboratory and thereafter at intervals of two days from the day of harvest. The results showed that soursop fruits had high moisture content (73.1% – 82.1%), low titratable acidity (0.10 – 1.25% ca), low crude fat (0.42 mg/100 g-fw), moderate ash content (0.87 mg/100 g-fw) and crude fibre content (6.09 mg/100 g-fw), high ascorbic acid content (34.0 – 19.7 mg/100 g-fw), high total sugars content (34.3% – 45.3%), reducing sugar content (18.9% – 39.2%) and sucrose content (15.5% – 30.0%). Of the macroelements Na, Ca and K, the average content were 895.6, 870.3 and 367.5 mg/100 g-fw respectively. Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the soursop fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.82 mg/100 g-fw for Fe. During storage, the moisture content, titratable acidity level and sugars content in the fruit were all increasing whereas the ascorbic acid content was decreasing. There were no significant changes during storage for levels of crude fat, fiber, ash, mineral elements and heavy metals. The findings from this study suggest that this fruit from coast region of Tanzania can contribute nutritionally to the health of the consumer.
The physicochemical composition of harvested soursop (Annona muricata L.) fruits from Coast region, Tanzania, during open-air storage was determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while macro-nutrients and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were harvested at the mature ripe stage and kept in open air storage over several days. The determinations were done immediately after fruit arrival at the laboratory and thereafter at intervals of two days from the day of harvest. The results showed that soursop fruits had high moisture content (73.1% – 82.1%), low titratable acidity (0.10 – 1.25% ca), low crude fat (0.42 mg/100 g-fw), moderate ash content (0.87 mg/100 g-fw) and crude fibre content (6.09 mg/100 g-fw), high ascorbic acid content (34.0 – 19.7 mg/100 g-fw), high total sugars content (34.3% – 45.3%), reducing sugar content (18.9% – 39.2%) and sucrose content (15.5% – 30.0%). Of the macroelements Na, Ca and K, the average content were 895.6, 870.3 and 367.5 mg/100 g-fw respectively. Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the soursop fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.82 mg/100 g-fw for Fe. During storage, the moisture content, titratable acidity level and sugars content in the fruit were all increasing whereas the ascorbic acid content was decreasing. There were no significant changes during storage for levels of crude fat, fiber, ash, mineral elements and heavy metals. The findings from this study suggest that this fruit from coast region of Tanzania can contribute nutritionally to the health of the consumer.
Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania
doi:10.11648/j.jfns.20140205.13
Journal of Food and Nutrition Sciences
2014-09-10
© Science Publishing Group
Othman Chande Othman
Christina Fabian
Esther Lugwisha
Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania
2
5
226
226
2014-09-10
2014-09-10
10.11648/j.jfns.20140205.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140205.13
© Science Publishing Group
The Chemical Properties of the African Match Box Crab, Pachygrapsus transversus (Gibbes, 1850) of Lower River Niger at Anambra State, Nigeria
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140205.14
The proximate composition and the contents of some important minerals in the box crab, Pachygrapsus transversus were studied in fresh and dried specimens. Numerical Values determined for moisture, ash and carbohydrates in the fresh individuals were higher than those measured in the dried samples. Similarly, protein and fat values in the dried specimen were higher than those determined in the fresh samples. Generally, the values 13.94%, 13.94% and 1.32% determined as moisture, ash and carbohydrate in dried samples were lower than those obtained in the fresh components. The concentration of sodium and calcium were 591.00mg/100g and 213.50mg/100g in fresh Pachygrapsus transversus while the values of iron, zinc and phosphate in the dried samples were higher. The nutritional implication of these differences in the proximate composition and mineral content of the Pachygrapsus transversus (dried and fresh) were discussed.
The proximate composition and the contents of some important minerals in the box crab, Pachygrapsus transversus were studied in fresh and dried specimens. Numerical Values determined for moisture, ash and carbohydrates in the fresh individuals were higher than those measured in the dried samples. Similarly, protein and fat values in the dried specimen were higher than those determined in the fresh samples. Generally, the values 13.94%, 13.94% and 1.32% determined as moisture, ash and carbohydrate in dried samples were lower than those obtained in the fresh components. The concentration of sodium and calcium were 591.00mg/100g and 213.50mg/100g in fresh Pachygrapsus transversus while the values of iron, zinc and phosphate in the dried samples were higher. The nutritional implication of these differences in the proximate composition and mineral content of the Pachygrapsus transversus (dried and fresh) were discussed.
The Chemical Properties of the African Match Box Crab, Pachygrapsus transversus (Gibbes, 1850) of Lower River Niger at Anambra State, Nigeria
doi:10.11648/j.jfns.20140205.14
Journal of Food and Nutrition Sciences
2014-09-23
© Science Publishing Group
Arazu Vivian Nneka
Okeke John Joseph
Okeke Patrick Amaechi
The Chemical Properties of the African Match Box Crab, Pachygrapsus transversus (Gibbes, 1850) of Lower River Niger at Anambra State, Nigeria
2
5
230
230
2014-09-23
2014-09-23
10.11648/j.jfns.20140205.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140205.14
© Science Publishing Group
Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140205.16
The aim of this study was to evaluate different immunochemical methods (Dot Blot, Immnoblotting and two different ELISA kits) for the detection of milk proteins in eleven raw and cooked model systems of meat products with 0 – 5000 ppm of powder deffated milk (PDM) and in nine raw and cooked model systems of meat products with 0-2000 ppm of dry whey (DW) and in eleven commercial meat products. All the samples were analysed with Dot Blot and Immunoblotting with specific polyclonal rabbit serum against milk proteins and with two ELISA kits: Veratox® Total Milk Allergen Quantitative Test from Neogen and Ridascreen® Fast Milk from R-Biopharm. ELISA methods are more sensitive for the detection of milk proteins than Dot Blot and Immunoblotting. The R-Biopharm kit was the most sensitive kit for the analysis of these samples. However Immunoblotting can be useful for the detection of milk proteins if it is suspected that they were added as ingredients or additives. Immunoblotting allows to verify the presence of caseins and / or β-lactoglobulin. In contrast, the use of an ELISA kit is more appropriate to verify a possible cross-contamination.
The aim of this study was to evaluate different immunochemical methods (Dot Blot, Immnoblotting and two different ELISA kits) for the detection of milk proteins in eleven raw and cooked model systems of meat products with 0 – 5000 ppm of powder deffated milk (PDM) and in nine raw and cooked model systems of meat products with 0-2000 ppm of dry whey (DW) and in eleven commercial meat products. All the samples were analysed with Dot Blot and Immunoblotting with specific polyclonal rabbit serum against milk proteins and with two ELISA kits: Veratox® Total Milk Allergen Quantitative Test from Neogen and Ridascreen® Fast Milk from R-Biopharm. ELISA methods are more sensitive for the detection of milk proteins than Dot Blot and Immunoblotting. The R-Biopharm kit was the most sensitive kit for the analysis of these samples. However Immunoblotting can be useful for the detection of milk proteins if it is suspected that they were added as ingredients or additives. Immunoblotting allows to verify the presence of caseins and / or β-lactoglobulin. In contrast, the use of an ELISA kit is more appropriate to verify a possible cross-contamination.
Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods
doi:10.11648/j.jfns.20140205.16
Journal of Food and Nutrition Sciences
2014-09-27
© Science Publishing Group
Cellerino Karina
Binaghi María Julieta
Cagnasso Carolina Elisa
Docena Guillermo
Lopez Laura Beatriz
Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods
2
5
242
242
2014-09-27
2014-09-27
10.11648/j.jfns.20140205.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140205.16
© Science Publishing Group
Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140205.15
Mineral composition of bambaranut-tigernut-coconut milk beverage blends was conducted. This aimed to assess the amount of calcium, potassium, iron, zinc, phosphorus and magnesium in the blends and compare with standards. 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 respectively. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to mineral (calcium, potassium, iron, zinc, phosphorus and magnesium) analysis using standard assay method. The result showed that the values of mineral element per 100g ranged from 8.34 – 18.20mg calcium, 1.82 – 4.24mg potassium, 0.86 – 2.25mg iron, 1.02 – 3.38mg zinc, 1.15 – 2.97mg phosphorous and 0.87 – 1.24mg magnesium. This study has revealed that the blends are good source of minerals however, it was below the quantity contained in milk. This work can be improved on by as well as subjecting the blends to further research to check the level of antinutrients and to know the bioavailability of the minerals. It is therefore recommended that this study be replicated in different parts of the world. Industries are encouraged to adopt the methodology to produce it in larger quantities for commercialization to help fight hidden hunger that is ravaging the world today.
Mineral composition of bambaranut-tigernut-coconut milk beverage blends was conducted. This aimed to assess the amount of calcium, potassium, iron, zinc, phosphorus and magnesium in the blends and compare with standards. 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 respectively. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to mineral (calcium, potassium, iron, zinc, phosphorus and magnesium) analysis using standard assay method. The result showed that the values of mineral element per 100g ranged from 8.34 – 18.20mg calcium, 1.82 – 4.24mg potassium, 0.86 – 2.25mg iron, 1.02 – 3.38mg zinc, 1.15 – 2.97mg phosphorous and 0.87 – 1.24mg magnesium. This study has revealed that the blends are good source of minerals however, it was below the quantity contained in milk. This work can be improved on by as well as subjecting the blends to further research to check the level of antinutrients and to know the bioavailability of the minerals. It is therefore recommended that this study be replicated in different parts of the world. Industries are encouraged to adopt the methodology to produce it in larger quantities for commercialization to help fight hidden hunger that is ravaging the world today.
Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends
doi:10.11648/j.jfns.20140205.15
Journal of Food and Nutrition Sciences
2014-09-27
© Science Publishing Group
Okorie Stanislaus Udeze
Adedokun Isiaka Ishola
Nwachukwu Chijioke Nnaemeka
Ihemeje Austine
Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends
2
5
235
235
2014-09-27
2014-09-27
10.11648/j.jfns.20140205.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140205.15
© Science Publishing Group
Preparation of Chitosan and Its Application on Ginger Paste and Fruit Juice as Food Preservative
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140206.11
Chitosan is a nitrogen containing polysaccharides that forms a semitransparent horny substance and is a principal constituent of the exoskeleton or outer covering of insects, crustaceans and arachnids. In recent years application of natural antimicrobials instead of conventional ones, due to their hazardous effects on health, has got serious attentions. On the basis of the results of different studies, chitosan, a natural bio-degradable and non-toxic biopolysaccharide derived from chitin, has potential to be used as a natural antimicrobial. Chitosan has exhibited high antimicrobial activity against a wide variety of pathogenic and spoilage microorganisms, including fungi, and Gram-positive and Gram-negative bacteria. In the present study the author prepared chitosan sample and used it as food preservative. Chitosan was prepared in two processes. Where one sample was prepared applying high temperature and pressure and other was without the application of high temperature and pressure. Chitosan applied as food preservative in orange juice and ginger paste. Microbial count was taken at 3, 8 and 16 days by MPN (Minimal Probable Number) method. Sub culture in selective media was done to distinguish coliform presence. The study work found that preservative used as chitosan sample-2 was found comparatively acceptable. By the study the shelf life of ginger and juice was observed for organoleptic properties which were acceptable. The experiment was done in room temperature. The ginger paste was found to be acceptable on day 8 as bacterial count was found 1.4×106 and fungal count 7.5× 105 . The orange juice was found to be acceptable on day 8 as bacterial count was found 5.5× l04. Where at same day fungal count 2.6×105. Further investigation of health affect of chitosan preserved food is required in future. Chitosan has a great impact to eliminate chemical preservative as it works efficiently as preservative.
Chitosan is a nitrogen containing polysaccharides that forms a semitransparent horny substance and is a principal constituent of the exoskeleton or outer covering of insects, crustaceans and arachnids. In recent years application of natural antimicrobials instead of conventional ones, due to their hazardous effects on health, has got serious attentions. On the basis of the results of different studies, chitosan, a natural bio-degradable and non-toxic biopolysaccharide derived from chitin, has potential to be used as a natural antimicrobial. Chitosan has exhibited high antimicrobial activity against a wide variety of pathogenic and spoilage microorganisms, including fungi, and Gram-positive and Gram-negative bacteria. In the present study the author prepared chitosan sample and used it as food preservative. Chitosan was prepared in two processes. Where one sample was prepared applying high temperature and pressure and other was without the application of high temperature and pressure. Chitosan applied as food preservative in orange juice and ginger paste. Microbial count was taken at 3, 8 and 16 days by MPN (Minimal Probable Number) method. Sub culture in selective media was done to distinguish coliform presence. The study work found that preservative used as chitosan sample-2 was found comparatively acceptable. By the study the shelf life of ginger and juice was observed for organoleptic properties which were acceptable. The experiment was done in room temperature. The ginger paste was found to be acceptable on day 8 as bacterial count was found 1.4×106 and fungal count 7.5× 105 . The orange juice was found to be acceptable on day 8 as bacterial count was found 5.5× l04. Where at same day fungal count 2.6×105. Further investigation of health affect of chitosan preserved food is required in future. Chitosan has a great impact to eliminate chemical preservative as it works efficiently as preservative.
Preparation of Chitosan and Its Application on Ginger Paste and Fruit Juice as Food Preservative
doi:10.11648/j.jfns.20140206.11
Journal of Food and Nutrition Sciences
2014-10-31
© Science Publishing Group
Mohammad Tanvir Sarwar
Md. Sidur Rahman
Md. Zakir Hossain
M. Mashiul Alam
Preparation of Chitosan and Its Application on Ginger Paste and Fruit Juice as Food Preservative
2
6
249
249
2014-10-31
2014-10-31
10.11648/j.jfns.20140206.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140206.11
© Science Publishing Group
Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140206.12
African leafy vegetables (ALVs) are considered as available and affordable sources of bioactive constituents such as minerals and vitamins both for urban and rural populations. Five leafy vegetable species (Basella alba, Colocasia esculenta, Corchorus olitorius, Solanum melongena and Talinum triangulare) that are widely consumed in Southern Côte d’Ivoire (Ivory Coast) were roasted in order to evaluate the effect of this non conventional processing method on their nutritive value and antioxidant properties. This study showed that dry heat application (180-200°C) during long time (higher than 2 min) caused negative impact by reduction of nutrients contents but positive impact with anti-nutrients (oxalates and phytates) losses. The registered losses at 2 min of roasting were as follow: ash (0.93 - 4.19 %), proteins (1.78 - 16.53%), vitamin C (50 – 86.36%), carotenoids (54.18 - 86.90%), oxalates (4.39 – 74.61%) and phytates (0.38 – 76.08%). Contrary to nutrients losses, roasting processing of the selected leafy vegetables highlighted a significant increase (1.12 to 26.57%) of polyphenols contents coupled with increasing of antioxidant activity. Furthermore, after 2 min of roasting processing the residual contents of minerals were: calcium (302.60 – 702.07 mg/100g), magnesium (121.39 – 786.11 mg/100g), potassium (1740.26 – 4199.23 mg/100g), iron (56.80 – 94.82 mg/100g) and zinc (12.53 – 47.34 mg/100g). All these results suggest that roasting processing (less than 2 min at 200°C) may be used as valuable cooking method of leafy vegetables in order to minimize nutrients losses and to contribute efficiently to the food security of Ivorian population.
African leafy vegetables (ALVs) are considered as available and affordable sources of bioactive constituents such as minerals and vitamins both for urban and rural populations. Five leafy vegetable species (Basella alba, Colocasia esculenta, Corchorus olitorius, Solanum melongena and Talinum triangulare) that are widely consumed in Southern Côte d’Ivoire (Ivory Coast) were roasted in order to evaluate the effect of this non conventional processing method on their nutritive value and antioxidant properties. This study showed that dry heat application (180-200°C) during long time (higher than 2 min) caused negative impact by reduction of nutrients contents but positive impact with anti-nutrients (oxalates and phytates) losses. The registered losses at 2 min of roasting were as follow: ash (0.93 - 4.19 %), proteins (1.78 - 16.53%), vitamin C (50 – 86.36%), carotenoids (54.18 - 86.90%), oxalates (4.39 – 74.61%) and phytates (0.38 – 76.08%). Contrary to nutrients losses, roasting processing of the selected leafy vegetables highlighted a significant increase (1.12 to 26.57%) of polyphenols contents coupled with increasing of antioxidant activity. Furthermore, after 2 min of roasting processing the residual contents of minerals were: calcium (302.60 – 702.07 mg/100g), magnesium (121.39 – 786.11 mg/100g), potassium (1740.26 – 4199.23 mg/100g), iron (56.80 – 94.82 mg/100g) and zinc (12.53 – 47.34 mg/100g). All these results suggest that roasting processing (less than 2 min at 200°C) may be used as valuable cooking method of leafy vegetables in order to minimize nutrients losses and to contribute efficiently to the food security of Ivorian population.
Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)
doi:10.11648/j.jfns.20140206.12
Journal of Food and Nutrition Sciences
2014-11-06
© Science Publishing Group
Florentin Acho
Lessoy Zoué
Rose-Monde Megnanou
Gisèle Koua
Sébastien Niamké
Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)
2
6
257
257
2014-11-06
2014-11-06
10.11648/j.jfns.20140206.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140206.12
© Science Publishing Group
Toxic Trace Metal Contamination (Arsenic, Cadmium and Lead) of Sarotherodon melanotheron (Ruppell, 1852) from Alaro Stream in Ibadan
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140206.13
Studies were carried out on the trace metal contamination of Sarotherodon melanotheron from Alaro stream in Ibadan, Nigeria. Fish were collected between January and December 2003 (Dry and rainy season).Muscle, liver, bone, gills, gut and fins were analyzed for arsenic (As), cadmium (Cd) and lead (Pb) using the inductively coupled plasma-mass spectrometer (ICP-MS).Quality assurance of the results was ensured through the use of bovine liver from the National Institute of Standards and Technology (NIST) as a standard reference material. The range of As, Cd and Pb in the fish organs was 0.000-0.154ppm, 0.000-0.302ppm and 0.00-4.03ppm respectively. Mean concentration of As in all the organs exceeded World Health Organization (WHO) standard while that of Cd concentration in the muscle, gut and fins were below and the liver and gills exceeded it. For Pb, apart from the fins (0.48ppm), all the other organs exceeded the WHO recommended limit standard. The study shows that Alaro stream is polluted and fish (S.melanotheron) caught from it is unfit for human consumption due to public health consequences.
Studies were carried out on the trace metal contamination of Sarotherodon melanotheron from Alaro stream in Ibadan, Nigeria. Fish were collected between January and December 2003 (Dry and rainy season).Muscle, liver, bone, gills, gut and fins were analyzed for arsenic (As), cadmium (Cd) and lead (Pb) using the inductively coupled plasma-mass spectrometer (ICP-MS).Quality assurance of the results was ensured through the use of bovine liver from the National Institute of Standards and Technology (NIST) as a standard reference material. The range of As, Cd and Pb in the fish organs was 0.000-0.154ppm, 0.000-0.302ppm and 0.00-4.03ppm respectively. Mean concentration of As in all the organs exceeded World Health Organization (WHO) standard while that of Cd concentration in the muscle, gut and fins were below and the liver and gills exceeded it. For Pb, apart from the fins (0.48ppm), all the other organs exceeded the WHO recommended limit standard. The study shows that Alaro stream is polluted and fish (S.melanotheron) caught from it is unfit for human consumption due to public health consequences.
Toxic Trace Metal Contamination (Arsenic, Cadmium and Lead) of Sarotherodon melanotheron (Ruppell, 1852) from Alaro Stream in Ibadan
doi:10.11648/j.jfns.20140206.13
Journal of Food and Nutrition Sciences
2014-11-11
© Science Publishing Group
Emmanuel Tyokumbur
Tonye Okorie
Toxic Trace Metal Contamination (Arsenic, Cadmium and Lead) of Sarotherodon melanotheron (Ruppell, 1852) from Alaro Stream in Ibadan
2
6
261
261
2014-11-11
2014-11-11
10.11648/j.jfns.20140206.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140206.13
© Science Publishing Group
Potential of Community Based Approach for Prevention of Anaemia among Women of Childbearing Age from Rural India
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140206.15
Objective: Investigate impact of community based programs for creating nutrition and health awareness of women of child bearing age for prevention of anemia. Design: Intervention comprising of informal meetings, live demonstrations of iron rich recipes from green leafy vegetables and kitchen garden activity. Women with Hb<11 g/dl had to be given iron folic acid tablets and formed the supplemented group (SG) while those with Hb>11 g/dl formed non supplemented group (NSG). Settings: Three villages near Pune city, Maharashtra, India. Subjects: Rural non pregnant women (n= 317) of childbearing age (15-35 yr). Results: Prevalence of severe anemia (Hb<10 g/dl) reduced significantly from 19.2% to 7.1% and 11.0% in the first and second year respectively. At the end of first year, the proportion of women shifting into higher grade of Hb was significantly lower in NSG (38.2%) compared to SG (71.6%), but was exclusively due to interventions. Further, proportion of women showing such improvement in Hb was significantly (p = 0.003) higher (61.5%) among women with higher participation (>=50% meetings) compared to those with (29.8%) lower participation (<25% meetings). This was also true with regard to actual practice of repeating the demonstrated iron rich recipes at home. Impact after two years was reduced, however, the participation in interventional activities continued to show association with improvement in Hb (p = 0.06). Conclusion: Our observations highlight that developing action programs for improving nutritional awareness to enhance consumption of iron rich foods through dietary diversification has great potential for preventing anaemia in rural India.
Objective: Investigate impact of community based programs for creating nutrition and health awareness of women of child bearing age for prevention of anemia. Design: Intervention comprising of informal meetings, live demonstrations of iron rich recipes from green leafy vegetables and kitchen garden activity. Women with Hb<11 g/dl had to be given iron folic acid tablets and formed the supplemented group (SG) while those with Hb>11 g/dl formed non supplemented group (NSG). Settings: Three villages near Pune city, Maharashtra, India. Subjects: Rural non pregnant women (n= 317) of childbearing age (15-35 yr). Results: Prevalence of severe anemia (Hb<10 g/dl) reduced significantly from 19.2% to 7.1% and 11.0% in the first and second year respectively. At the end of first year, the proportion of women shifting into higher grade of Hb was significantly lower in NSG (38.2%) compared to SG (71.6%), but was exclusively due to interventions. Further, proportion of women showing such improvement in Hb was significantly (p = 0.003) higher (61.5%) among women with higher participation (>=50% meetings) compared to those with (29.8%) lower participation (<25% meetings). This was also true with regard to actual practice of repeating the demonstrated iron rich recipes at home. Impact after two years was reduced, however, the participation in interventional activities continued to show association with improvement in Hb (p = 0.06). Conclusion: Our observations highlight that developing action programs for improving nutritional awareness to enhance consumption of iron rich foods through dietary diversification has great potential for preventing anaemia in rural India.
Potential of Community Based Approach for Prevention of Anaemia among Women of Childbearing Age from Rural India
doi:10.11648/j.jfns.20140206.15
Journal of Food and Nutrition Sciences
2014-11-14
© Science Publishing Group
Shobha Rao
Potential of Community Based Approach for Prevention of Anaemia among Women of Childbearing Age from Rural India
2
6
276
276
2014-11-14
2014-11-14
10.11648/j.jfns.20140206.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140206.15
© Science Publishing Group
Physicochemical and Pasting Properties of Starch Extracted from Four Yam Varieties
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140206.14
Yams are not among the most common sources of industrial starch, which are mostly imported at a cost. Exploiting alternative sources of starch would lessen the burden of its importation. Starches from four local varieties of Dioscorea rotundata namely Pona, Labreko, Asobayere and Muchumudu were analyzed for their physicochemical and functional properties. Results obtained showed significant differences (p<0.05) in some physicochemical properties (moisture, ash, starch yield and pH). Moisture, ash, starch yield, pH, amylose, amylopectin, swelling power, solubility and water binding capacities ranged from 7.22 to 7.82%, 024 to 0.86%, 12.61 to 20.89%, 5.57 to 6.25, 27.48 to 31.55%, 68.45 to 72.52%, 10.57 to 12.48%, 8.52 to 9.32% and 175.25 to 182.69% respectively. Asobayere had the highest starch yield (20.89%) and may be exploited for starch production. There were significant differences (p<0.05) in the pasting properties. The pasting temperature ranged from 75.10 (Asobayere) to 77.30°C (Muchumudu). Peak temperature ranged from 81.7 (Asobayere) to 94.8°C (Muchumudu). Peak viscosity for Asobayere, Pona, Labreko and Muchumudu were 726, 614, 685 and 639 BU respectively. Final viscosity ranged from 385 (Pona) to 817 BU (Muchumudu). Values of 385 (Asobayere), 142 (Labreko), 293 (Pona) and 25 BU (Muchumudu) were observed for breakdown viscosity. Labreko had the highest value of 337 BU and Pona the lowest value of 79 BU for setback viscosity. Muchumudu may be used industrially in products that require high unit yield, low viscosity and paste stability at low temperatures. Asobayere and Labreko may be used for foods that require thick and cohesive paste such as fufu and pounded yam due to its high pasting viscosities. Yam starches can be exploited for diverse uses.
Yams are not among the most common sources of industrial starch, which are mostly imported at a cost. Exploiting alternative sources of starch would lessen the burden of its importation. Starches from four local varieties of Dioscorea rotundata namely Pona, Labreko, Asobayere and Muchumudu were analyzed for their physicochemical and functional properties. Results obtained showed significant differences (p<0.05) in some physicochemical properties (moisture, ash, starch yield and pH). Moisture, ash, starch yield, pH, amylose, amylopectin, swelling power, solubility and water binding capacities ranged from 7.22 to 7.82%, 024 to 0.86%, 12.61 to 20.89%, 5.57 to 6.25, 27.48 to 31.55%, 68.45 to 72.52%, 10.57 to 12.48%, 8.52 to 9.32% and 175.25 to 182.69% respectively. Asobayere had the highest starch yield (20.89%) and may be exploited for starch production. There were significant differences (p<0.05) in the pasting properties. The pasting temperature ranged from 75.10 (Asobayere) to 77.30°C (Muchumudu). Peak temperature ranged from 81.7 (Asobayere) to 94.8°C (Muchumudu). Peak viscosity for Asobayere, Pona, Labreko and Muchumudu were 726, 614, 685 and 639 BU respectively. Final viscosity ranged from 385 (Pona) to 817 BU (Muchumudu). Values of 385 (Asobayere), 142 (Labreko), 293 (Pona) and 25 BU (Muchumudu) were observed for breakdown viscosity. Labreko had the highest value of 337 BU and Pona the lowest value of 79 BU for setback viscosity. Muchumudu may be used industrially in products that require high unit yield, low viscosity and paste stability at low temperatures. Asobayere and Labreko may be used for foods that require thick and cohesive paste such as fufu and pounded yam due to its high pasting viscosities. Yam starches can be exploited for diverse uses.
Physicochemical and Pasting Properties of Starch Extracted from Four Yam Varieties
doi:10.11648/j.jfns.20140206.14
Journal of Food and Nutrition Sciences
2014-11-14
© Science Publishing Group
Addy Ransford Nii Amoo
Wireko-Manu Faustina Dufie
Oduro Ibok
Physicochemical and Pasting Properties of Starch Extracted from Four Yam Varieties
2
6
269
269
2014-11-14
2014-11-14
10.11648/j.jfns.20140206.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140206.14
© Science Publishing Group
Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140206.16
The physicochemical composition of pomegranate (Punica granatum L.) fruits from Kimara, Dar es Salaam during open air storage ripening process were determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while mineral elements and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were always harvested at the mature stage and allowed to ripen during open air storage. The determinations were done immediately after arrival at the laboratory and thereafter at intervals of two days from the day of harvest to the 8th day. The results showed that fresh pomegranate fruits had high moisture content range of (89.6%-77.5%), low titratable acidity (<0.86% ca), low crude fat (0.30 g/100 g-fw), low ash content (0.35 g/100 g-fw), moderate crude fibre content (4.20 g/100 g-fw), high ascorbic acid content (53.7 - 20.4 mg/100 g-fw), high total sugars content (48.9% - 29.1%), moderate reducing sugar content (42.0% - 25.5%) and sucrose content (5.7% - 2.0%). Of the mineral elements (K, Ca and Na) determined, the highest content was of Ca (1086 mg/100 g-fw.). Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the pomegranate fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.84 mg/100 g-fw for Fe. Except for sucrose which was increasing during storage ripening, the moisture content, acidity content, ascorbic acid content, total sugar content and reducing sugar content were all decreasing as the fruit was ripening while in storage. There were no significant changes during storage ripening for levels of crude fat, ash, minerals and heavy metals. The results of this study suggest that these fruits could highly contribute in the improvement of the nutrition of consumers.
The physicochemical composition of pomegranate (Punica granatum L.) fruits from Kimara, Dar es Salaam during open air storage ripening process were determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while mineral elements and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were always harvested at the mature stage and allowed to ripen during open air storage. The determinations were done immediately after arrival at the laboratory and thereafter at intervals of two days from the day of harvest to the 8th day. The results showed that fresh pomegranate fruits had high moisture content range of (89.6%-77.5%), low titratable acidity (<0.86% ca), low crude fat (0.30 g/100 g-fw), low ash content (0.35 g/100 g-fw), moderate crude fibre content (4.20 g/100 g-fw), high ascorbic acid content (53.7 - 20.4 mg/100 g-fw), high total sugars content (48.9% - 29.1%), moderate reducing sugar content (42.0% - 25.5%) and sucrose content (5.7% - 2.0%). Of the mineral elements (K, Ca and Na) determined, the highest content was of Ca (1086 mg/100 g-fw.). Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the pomegranate fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.84 mg/100 g-fw for Fe. Except for sucrose which was increasing during storage ripening, the moisture content, acidity content, ascorbic acid content, total sugar content and reducing sugar content were all decreasing as the fruit was ripening while in storage. There were no significant changes during storage ripening for levels of crude fat, ash, minerals and heavy metals. The results of this study suggest that these fruits could highly contribute in the improvement of the nutrition of consumers.
Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania
doi:10.11648/j.jfns.20140206.16
Journal of Food and Nutrition Sciences
2014-11-18
© Science Publishing Group
Lugwisha Esther Hellen
Fabian Christina
Othman Chande Othman
Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania
2
6
284
284
2014-11-18
2014-11-18
10.11648/j.jfns.20140206.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140206.16
© Science Publishing Group
Biochemical and Nutritional Impact of Celery and Turnip Leaves on Induced Obese by High Fat Diet (HFD)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140206.17
The high fiber diet is reported to have substantial health benefits such as anti-obesity. So, this study evaluated the effect of celery and turnip leaves on high fat diet (HFD) induced-obese rats. Sprague-Dawley male rats aged 4 weeks old divided 6 groups: G1, fed on basal diet and G2 fed on HFD during the nutritional experimental period, G3 fed on HFD with oral administrated water extract of celery, G4 fed on HFD with oral administrated water extract of turnip leaves, G5 and G6 fed on HFD containing fresh blanch of celery and turnip leaves (as 5% fiber content), respectively for 7 weeks. Finally, at the end of experimental period the blood samples were collected. Rats were weighted, killed and organs were removed. Histopathological and adipose tissue tests were evaluated. Results: Generally, the results showed that the treated rats by celery and turnip leaves had significant decrease in body weight gain and feed intake compared to positive control. Also, celery and turnip leaves had significant decrease in TG, TC, LDL-C and VLDL-C.Similarly, celery and turnip leaves caused reductions in the atherogenic index and coronary risk index (AI and CRI). The liver and kidney functions were decreased when rats fed on HFD with celery and turnip leaves compared to positive control. And rats fed on celery and turnip leaves diets had significant increase in fasting insulin concentration compared to positive control. Concerning histopathological findings; the HFD group had a high changes in liver and kidney. The rats fed on HFD with water extract of both celery and turnip leaves had normal aorta, while some changes in liver and kidney were detected. The rats fed on HFD with 5% as fiber from turnip leaves had a few changes in liver and kidney. The rats feeding on HFD with fresh blanch celery had the lowest weight of total adipose tissue mass and no. of pad cell. Conclusion: using vegetables caused decrease in serum lipid profile, loss body weight, reductions in AI, CRIand prevent the accumulation of white adipose tissue (WAT) in rats. Also, it is a good sources of fiber and bioactive compounds which using as functional compounds.
The high fiber diet is reported to have substantial health benefits such as anti-obesity. So, this study evaluated the effect of celery and turnip leaves on high fat diet (HFD) induced-obese rats. Sprague-Dawley male rats aged 4 weeks old divided 6 groups: G1, fed on basal diet and G2 fed on HFD during the nutritional experimental period, G3 fed on HFD with oral administrated water extract of celery, G4 fed on HFD with oral administrated water extract of turnip leaves, G5 and G6 fed on HFD containing fresh blanch of celery and turnip leaves (as 5% fiber content), respectively for 7 weeks. Finally, at the end of experimental period the blood samples were collected. Rats were weighted, killed and organs were removed. Histopathological and adipose tissue tests were evaluated. Results: Generally, the results showed that the treated rats by celery and turnip leaves had significant decrease in body weight gain and feed intake compared to positive control. Also, celery and turnip leaves had significant decrease in TG, TC, LDL-C and VLDL-C.Similarly, celery and turnip leaves caused reductions in the atherogenic index and coronary risk index (AI and CRI). The liver and kidney functions were decreased when rats fed on HFD with celery and turnip leaves compared to positive control. And rats fed on celery and turnip leaves diets had significant increase in fasting insulin concentration compared to positive control. Concerning histopathological findings; the HFD group had a high changes in liver and kidney. The rats fed on HFD with water extract of both celery and turnip leaves had normal aorta, while some changes in liver and kidney were detected. The rats fed on HFD with 5% as fiber from turnip leaves had a few changes in liver and kidney. The rats feeding on HFD with fresh blanch celery had the lowest weight of total adipose tissue mass and no. of pad cell. Conclusion: using vegetables caused decrease in serum lipid profile, loss body weight, reductions in AI, CRIand prevent the accumulation of white adipose tissue (WAT) in rats. Also, it is a good sources of fiber and bioactive compounds which using as functional compounds.
Biochemical and Nutritional Impact of Celery and Turnip Leaves on Induced Obese by High Fat Diet (HFD)
doi:10.11648/j.jfns.20140206.17
Journal of Food and Nutrition Sciences
2014-12-10
© Science Publishing Group
Salem Amany AbdEl-Fattah
Biochemical and Nutritional Impact of Celery and Turnip Leaves on Induced Obese by High Fat Diet (HFD)
2
6
302
302
2014-12-10
2014-12-10
10.11648/j.jfns.20140206.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20140206.17
© Science Publishing Group
Foaming Properties of Soy Protein Isolate Hydrolysates
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.11
Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree. Two different means of halting hydrolysis -pH reduction (pH=2) and quick freezing (-18 ºC), respectively- were studied. Distinct structural changes and associated functional properties were found according to reaction ending conditions. No improvement of foaming properties was found for partially-hydrolyzed isolates subject to freezing at reaction ending - with respect to the starting unhydrolyzed soy protein isolate. In contrast, pH treatment as a means of halting hydrolysis led to a significant enhancement of the foaming properties of soybean protein hydrolysates consistently for all studied hydrolysis degrees (0%, 1.8%, 2.5% and 6%).
Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree. Two different means of halting hydrolysis -pH reduction (pH=2) and quick freezing (-18 ºC), respectively- were studied. Distinct structural changes and associated functional properties were found according to reaction ending conditions. No improvement of foaming properties was found for partially-hydrolyzed isolates subject to freezing at reaction ending - with respect to the starting unhydrolyzed soy protein isolate. In contrast, pH treatment as a means of halting hydrolysis led to a significant enhancement of the foaming properties of soybean protein hydrolysates consistently for all studied hydrolysis degrees (0%, 1.8%, 2.5% and 6%).
Foaming Properties of Soy Protein Isolate Hydrolysates
doi:10.11648/j.jfns.20150301.11
Journal of Food and Nutrition Sciences
2015-01-04
© Science Publishing Group
Luis Alberto Panizzolo
María Cristina Añón
Foaming Properties of Soy Protein Isolate Hydrolysates
3
1
9
9
2015-01-04
2015-01-04
10.11648/j.jfns.20150301.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.11
© Science Publishing Group
Iron Deficiency Aneamia is Moderate Public Health Problem among School Going Adolescent Girls in Berahle District, Afar, Northeast Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.12
Introduction: Anemia among reproductive age group women in Ethiopia is moderate public health problem. However, the prevalence of anemia among school going adolescent girls is not well documented yet. Objective: To determine the magnitude of anemia and associated factors among school going adolescent girls in Berahle district, Afar, northeast Ethiopia. Methodology: Institutional based cross-sectional study design was employed. Multi-stage sampling technique was used: In first stage schools were selected randomly, in the second stage in the selected schools, 338 school going adolescent girls (age 14-19 years old) were selected systematically. Structured questionnaires was used to collect Socio-demographic, socio-economic, dietary pattern and frequency of study participants. After collecting the Blood sample, Hemocue haemoglobin spectrophotometer (Hemocue HB 301 analyzer) was used to analysis hemoglobin concentration. SPSS version16.1 statistical software was used to enter and analysis the data. Bivariate and multivariate logistic regressions were used to test association among dependant and independent variables. For all statistical tests, significance level was set at p-value of 0.05 and confidence interval of 95%. Result: Around one-fourth (22.8%) of school going adolescent girls were anemic. Low Scio Economic States, AOR 2.8 (CI: 1.1, 3.7), not consuming egg AOR 2.4 (CI: 1.3, 4.3), milk consumption AOR 7.2(CI: 2.9, 17.6), not consumption of vegetables AOR 2.5 (CI: 1.3, 4.9) and meat AOR 2.4 (CI: 1.24, 4.67) were the significant causes for aneamia. Conclusion: Anemia among school going adolescent girls was moderate public health problem and Low Scio-economic States, low consumption of egg, meat and other vegetables and high consumption of milk were the significant causes for anemia.
Introduction: Anemia among reproductive age group women in Ethiopia is moderate public health problem. However, the prevalence of anemia among school going adolescent girls is not well documented yet. Objective: To determine the magnitude of anemia and associated factors among school going adolescent girls in Berahle district, Afar, northeast Ethiopia. Methodology: Institutional based cross-sectional study design was employed. Multi-stage sampling technique was used: In first stage schools were selected randomly, in the second stage in the selected schools, 338 school going adolescent girls (age 14-19 years old) were selected systematically. Structured questionnaires was used to collect Socio-demographic, socio-economic, dietary pattern and frequency of study participants. After collecting the Blood sample, Hemocue haemoglobin spectrophotometer (Hemocue HB 301 analyzer) was used to analysis hemoglobin concentration. SPSS version16.1 statistical software was used to enter and analysis the data. Bivariate and multivariate logistic regressions were used to test association among dependant and independent variables. For all statistical tests, significance level was set at p-value of 0.05 and confidence interval of 95%. Result: Around one-fourth (22.8%) of school going adolescent girls were anemic. Low Scio Economic States, AOR 2.8 (CI: 1.1, 3.7), not consuming egg AOR 2.4 (CI: 1.3, 4.3), milk consumption AOR 7.2(CI: 2.9, 17.6), not consumption of vegetables AOR 2.5 (CI: 1.3, 4.9) and meat AOR 2.4 (CI: 1.24, 4.67) were the significant causes for aneamia. Conclusion: Anemia among school going adolescent girls was moderate public health problem and Low Scio-economic States, low consumption of egg, meat and other vegetables and high consumption of milk were the significant causes for anemia.
Iron Deficiency Aneamia is Moderate Public Health Problem among School Going Adolescent Girls in Berahle District, Afar, Northeast Ethiopia
doi:10.11648/j.jfns.20150301.12
Journal of Food and Nutrition Sciences
2015-02-03
© Science Publishing Group
Omer Seid Adem
Kidane Tadsse
Aregawi Gebremedhin
Iron Deficiency Aneamia is Moderate Public Health Problem among School Going Adolescent Girls in Berahle District, Afar, Northeast Ethiopia
3
1
16
16
2015-02-03
2015-02-03
10.11648/j.jfns.20150301.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.12
© Science Publishing Group
Night Blindness is a Serious Public Health Problem of Pregnant Women’s in Tahtay Koraro District, Tigray Region, Northern Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.13
Introduction: Night blindness is significant public health problem among pregnant women in Ethiopia and estimated to be more severe in rural areas. However; there is insufficient information about the magnitude of night blindness among pregnant women’s of rural Ethiopia. The same is true in the study region. Objective: To assess the prevalence and associated factors of night blindness among pregnant Women’s in Tahtay Koraro District, Tigray region, Northern Ethiopia. Methods: Community based cross sectional study design was employed in February 2013 among selected 323 pregnant women’s. Two stage cluster sampling was employed; in the first stage seven kebeles were selected randomly, in the second stage study subjects were selected with considering probability proportional to population size (PPS). A structured and pretested questionnaire was used for data collection based on the objective of the study. The data was entered, cleaned and analyzed using statistical package for social science (SPSS) version 16. Bivariate & multivariate logistic regression analysis was done to identify factors associated with night blindness at confidence limits of 95% and P-value less than 5% significant. Frequencies, proportion, summary statistics were used for presenting the result of the study. Results: out of 323 pregnant women 56 (17%) were suffered from night blindness. Pregnant women’s age beyond 35 years were 4.9 times more likely to be night blinded than those with age less than 25 years [AOR=4.9; 95% CI: (1.6-14.9)]. Pregnant women’s income less than 500 Ethiopian birr per month were 2 times more likely to be night blinded than those who can earn more than that [AOR=2.0; 95% CI:(1.02-3.9)]. Pregnant women’s didn’t have own cattle were 5.6 times more likely to be night blinded than those who have cattle [AOR=5.6; 95% CI: (2.9, 11.0)]. Pregnant women’s with no hand washing practice after toilet were 3 times more likely to be night blinded than having hand washing practice after toilet [AOR=3.0; 95% CI:(1.3 -7.1)]. Conclusion: Night blindness is a serious public health problem of pregnant women’s. Pregnant Women’s age greater than 35 years, not having cattle, no hand washing practice after toilet and income less than 500 Ethiopian birr per month, were significantly affected by night blindness.
Introduction: Night blindness is significant public health problem among pregnant women in Ethiopia and estimated to be more severe in rural areas. However; there is insufficient information about the magnitude of night blindness among pregnant women’s of rural Ethiopia. The same is true in the study region. Objective: To assess the prevalence and associated factors of night blindness among pregnant Women’s in Tahtay Koraro District, Tigray region, Northern Ethiopia. Methods: Community based cross sectional study design was employed in February 2013 among selected 323 pregnant women’s. Two stage cluster sampling was employed; in the first stage seven kebeles were selected randomly, in the second stage study subjects were selected with considering probability proportional to population size (PPS). A structured and pretested questionnaire was used for data collection based on the objective of the study. The data was entered, cleaned and analyzed using statistical package for social science (SPSS) version 16. Bivariate & multivariate logistic regression analysis was done to identify factors associated with night blindness at confidence limits of 95% and P-value less than 5% significant. Frequencies, proportion, summary statistics were used for presenting the result of the study. Results: out of 323 pregnant women 56 (17%) were suffered from night blindness. Pregnant women’s age beyond 35 years were 4.9 times more likely to be night blinded than those with age less than 25 years [AOR=4.9; 95% CI: (1.6-14.9)]. Pregnant women’s income less than 500 Ethiopian birr per month were 2 times more likely to be night blinded than those who can earn more than that [AOR=2.0; 95% CI:(1.02-3.9)]. Pregnant women’s didn’t have own cattle were 5.6 times more likely to be night blinded than those who have cattle [AOR=5.6; 95% CI: (2.9, 11.0)]. Pregnant women’s with no hand washing practice after toilet were 3 times more likely to be night blinded than having hand washing practice after toilet [AOR=3.0; 95% CI:(1.3 -7.1)]. Conclusion: Night blindness is a serious public health problem of pregnant women’s. Pregnant Women’s age greater than 35 years, not having cattle, no hand washing practice after toilet and income less than 500 Ethiopian birr per month, were significantly affected by night blindness.
Night Blindness is a Serious Public Health Problem of Pregnant Women’s in Tahtay Koraro District, Tigray Region, Northern Ethiopia
doi:10.11648/j.jfns.20150301.13
Journal of Food and Nutrition Sciences
2015-02-10
© Science Publishing Group
Omer Seid
Mache Tsadik
Nechey Kassa
Night Blindness is a Serious Public Health Problem of Pregnant Women’s in Tahtay Koraro District, Tigray Region, Northern Ethiopia
3
1
23
23
2015-02-10
2015-02-10
10.11648/j.jfns.20150301.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.13
© Science Publishing Group
Refrigeration Storage Effect on Nutritive Value and Antioxidant Properties of Five Leafy Vegetables Consumed in Northern Côte d'Ivoire (Ivory Coast)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.14
Storage and processing technologies have been utilized for centuries to prevent post harvest losses of vegetables and to transform them into safe, delicious and stable products. The aim of this study was to evaluate the effect of refrigeration storage (4°C) on the nutritional value of five leafy vegetables (Hibiscus sabdariffa, Amaranthus hybridus, Andasonia digitata, Vigna unguiculata and Ceiba patendra) that are consumed in Northern Côte d'Ivoire. The selected samples were subjected to storage at 4 °C for 5, 10 and 15 days and the physicochemical properties were determined using standard methods. Fresh selected samples were used as the control. The result of the study revealed that increased storage time affected the nutritional value of the selected leafy vegetables. The registered losses at 15 days of refrigeration storage were as follow: ash (2.41- 9.70%), proteins (5.66- 18.97%), vitamin C (11.43- 41.29%), carotenoids (25.44- 41.29%), oxalates (12.43- 14.55%), phytates (35.03- 44.10%). It was observed an increase (0.17- 2.41%) in total phenolic content during storage. In addition, a small increase (0.88- 2.66%) of fibres content was also observed in the studied leafy vegetables stored under refrigeration at 4°C. Furthermore, after 15 days of storage at 4°C the residual contents of minerals were: calcium (308.30- 858.75mg/100g). Magnesium (213.64- 610.14 mg/100g), potassium (565.32-1844.08 mg/100g), iron (49.29- 160.53 mg/100g) and zinc (17.95- 34.06 mg/100g). The result of the present study suggests that vegetables should be stored in cold storage for a short time (less to five days) in order to avoid loss of essential nutrients.
Storage and processing technologies have been utilized for centuries to prevent post harvest losses of vegetables and to transform them into safe, delicious and stable products. The aim of this study was to evaluate the effect of refrigeration storage (4°C) on the nutritional value of five leafy vegetables (Hibiscus sabdariffa, Amaranthus hybridus, Andasonia digitata, Vigna unguiculata and Ceiba patendra) that are consumed in Northern Côte d'Ivoire. The selected samples were subjected to storage at 4 °C for 5, 10 and 15 days and the physicochemical properties were determined using standard methods. Fresh selected samples were used as the control. The result of the study revealed that increased storage time affected the nutritional value of the selected leafy vegetables. The registered losses at 15 days of refrigeration storage were as follow: ash (2.41- 9.70%), proteins (5.66- 18.97%), vitamin C (11.43- 41.29%), carotenoids (25.44- 41.29%), oxalates (12.43- 14.55%), phytates (35.03- 44.10%). It was observed an increase (0.17- 2.41%) in total phenolic content during storage. In addition, a small increase (0.88- 2.66%) of fibres content was also observed in the studied leafy vegetables stored under refrigeration at 4°C. Furthermore, after 15 days of storage at 4°C the residual contents of minerals were: calcium (308.30- 858.75mg/100g). Magnesium (213.64- 610.14 mg/100g), potassium (565.32-1844.08 mg/100g), iron (49.29- 160.53 mg/100g) and zinc (17.95- 34.06 mg/100g). The result of the present study suggests that vegetables should be stored in cold storage for a short time (less to five days) in order to avoid loss of essential nutrients.
Refrigeration Storage Effect on Nutritive Value and Antioxidant Properties of Five Leafy Vegetables Consumed in Northern Côte d'Ivoire (Ivory Coast)
doi:10.11648/j.jfns.20150301.14
Journal of Food and Nutrition Sciences
2015-02-11
© Science Publishing Group
Patricia D. Oulai
Lessoy T. Zoué
Sébastien L. Niamké
Refrigeration Storage Effect on Nutritive Value and Antioxidant Properties of Five Leafy Vegetables Consumed in Northern Côte d'Ivoire (Ivory Coast)
3
1
31
31
2015-02-11
2015-02-11
10.11648/j.jfns.20150301.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.14
© Science Publishing Group
The Effect of Different Levels of Coriander Oral Administration on Hepatocellular Carcinoma in Rats
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.15
Background: Coriander (Coriandrum sativum L.) is grown as a spice crop all over the world. A few articles have linked the consumption of coriander to certain liver diseases but several articles have disputed these assertions and the consumption of coriander has been on the increase. Objective: This study aimed to determine the effects of oral administration of coriander on hepatocellular carcinoma in rats in order to compare biochemical findings with histological findings. Materials and Methods: Forty male and female albino rats were grouped into 5, consisting of 8 rats in each group. Group (1) was fed on the basal diet and tab water as a negative control group, while the other groups were fed on basal diet and injected with C. Diethyl Nitrosamine (DEN) to induce hepatocellular carcinoma in rats. Group (2) was left as a positive control, while groups (3), (4), and (5) were fed on experimental diets and oral administration of 1 g, 3 g, and 6 g of the Coriander, respectively, for 6 weeks.Their blood samples were analyzed for total and conjugated bilirubin, total protein, albumin, globulin, alanine aminotransferase, aspartate aminotransferase and alkaline phosphatase. The liver tissues were also processed for histological examination. Results: Examination of livers obtained from hepatocarcinogenesis rats in high concentration extract of coriander (6g) group revealed the best results compared with the other treatment groups in hepatic lobules. Conclusion:This study suggests that oral administration of coriander seed in high levels concentration extract for 6 weeks may be beneficial for patients suffering from hepatocarcinogenesis and liver disease as it improves liver function.
Background: Coriander (Coriandrum sativum L.) is grown as a spice crop all over the world. A few articles have linked the consumption of coriander to certain liver diseases but several articles have disputed these assertions and the consumption of coriander has been on the increase. Objective: This study aimed to determine the effects of oral administration of coriander on hepatocellular carcinoma in rats in order to compare biochemical findings with histological findings. Materials and Methods: Forty male and female albino rats were grouped into 5, consisting of 8 rats in each group. Group (1) was fed on the basal diet and tab water as a negative control group, while the other groups were fed on basal diet and injected with C. Diethyl Nitrosamine (DEN) to induce hepatocellular carcinoma in rats. Group (2) was left as a positive control, while groups (3), (4), and (5) were fed on experimental diets and oral administration of 1 g, 3 g, and 6 g of the Coriander, respectively, for 6 weeks.Their blood samples were analyzed for total and conjugated bilirubin, total protein, albumin, globulin, alanine aminotransferase, aspartate aminotransferase and alkaline phosphatase. The liver tissues were also processed for histological examination. Results: Examination of livers obtained from hepatocarcinogenesis rats in high concentration extract of coriander (6g) group revealed the best results compared with the other treatment groups in hepatic lobules. Conclusion:This study suggests that oral administration of coriander seed in high levels concentration extract for 6 weeks may be beneficial for patients suffering from hepatocarcinogenesis and liver disease as it improves liver function.
The Effect of Different Levels of Coriander Oral Administration on Hepatocellular Carcinoma in Rats
doi:10.11648/j.jfns.20150301.15
Journal of Food and Nutrition Sciences
2015-02-15
© Science Publishing Group
Rasha H. Hasan
Nehal M. Belal
The Effect of Different Levels of Coriander Oral Administration on Hepatocellular Carcinoma in Rats
3
1
38
38
2015-02-15
2015-02-15
10.11648/j.jfns.20150301.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.15
© Science Publishing Group
Formulation, Nutritive Value Assessment and Effect on Weight Gain of Infant Formulae Prepared from Locally Available Materials
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.16
The widespread problem of infant malnutrition in developing countries has stirred efforts in research, development and extension by both local and international organizations. As a result, the formulation and development of nutritious weaning foods from local and readily available raw materials, which are cost effective has become imperative in many developing countries. Thus, the local and readily available raw materials were used to compound and develop nutritious new infant formulae. The materials used for this study include maize, millet, cowpea, pumpkin, fingerlings and fish bone. The materials were dried and blended to powder. The powders were weighed in the ratio of 4:4:4:3:1:1 respectively and were then mixed properly. Analysis of nutritive value was performed on the formulae and compared with NAN-2 (control) and results revealed that the formulae had reasonable amount of moisture, lipids, carbohydrate, protein and fibre. Although NAN-2 was superior in carbohydrate and protein, our infant formula was higher in mineral elements, vitamins, fibre and lipids. All the essentials vitamins and both macro and micro minerals were found in appreciable quantity capable of meeting the biochemical and physiological demand of the body while the anti-nutrients composition were significantly (p<0.05) below FAO and WHO safe limits. Finally, the compounded infant formulae was feed to a set of albino wistar rats, while some other set of rats was feed with NAN-2 for the period of twenty seven (27) days and body weight gains were measure at three days intervals. The results of body weight changes was spectacular as their body weight over shot or almost double that of those animals that were feed with NAN-2 at each point of measurement. The results suggest that the widespread problem of infant malnutrition in the developing world especially among the low income segment of the society can now be reduced, if not totally eradicated since nutritive and cost effective weaning formulae can be prepared locally from common readily available materials.
The widespread problem of infant malnutrition in developing countries has stirred efforts in research, development and extension by both local and international organizations. As a result, the formulation and development of nutritious weaning foods from local and readily available raw materials, which are cost effective has become imperative in many developing countries. Thus, the local and readily available raw materials were used to compound and develop nutritious new infant formulae. The materials used for this study include maize, millet, cowpea, pumpkin, fingerlings and fish bone. The materials were dried and blended to powder. The powders were weighed in the ratio of 4:4:4:3:1:1 respectively and were then mixed properly. Analysis of nutritive value was performed on the formulae and compared with NAN-2 (control) and results revealed that the formulae had reasonable amount of moisture, lipids, carbohydrate, protein and fibre. Although NAN-2 was superior in carbohydrate and protein, our infant formula was higher in mineral elements, vitamins, fibre and lipids. All the essentials vitamins and both macro and micro minerals were found in appreciable quantity capable of meeting the biochemical and physiological demand of the body while the anti-nutrients composition were significantly (p<0.05) below FAO and WHO safe limits. Finally, the compounded infant formulae was feed to a set of albino wistar rats, while some other set of rats was feed with NAN-2 for the period of twenty seven (27) days and body weight gains were measure at three days intervals. The results of body weight changes was spectacular as their body weight over shot or almost double that of those animals that were feed with NAN-2 at each point of measurement. The results suggest that the widespread problem of infant malnutrition in the developing world especially among the low income segment of the society can now be reduced, if not totally eradicated since nutritive and cost effective weaning formulae can be prepared locally from common readily available materials.
Formulation, Nutritive Value Assessment and Effect on Weight Gain of Infant Formulae Prepared from Locally Available Materials
doi:10.11648/j.jfns.20150301.16
Journal of Food and Nutrition Sciences
2015-02-15
© Science Publishing Group
Johnson Joel Theophilus
Atule Rebecca Ashi
Gbashi Sefater
Ogbolosingha Atieme Joseph
Formulation, Nutritive Value Assessment and Effect on Weight Gain of Infant Formulae Prepared from Locally Available Materials
3
1
46
46
2015-02-15
2015-02-15
10.11648/j.jfns.20150301.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150301.16
© Science Publishing Group
Profile of DNA Damage Protective Effect and Antioxidant Activity of Different Solvent Extracts from the Pericarp of Garcinia Mangostana
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030101.11
The content of total polyphenols, DNA damage protective effect, and antioxidant activity of different solvent extracts including hexane, acetidin (ethyl acetate), acetone, ethanol, and methanol) from Garcinia mangostana pericarp were investigated and compared. The results showed that the content of total polyphenols is significantly affected by extracting solvents, and resulting in variation of antioxidant activities of Garcinia mangostana pericarp. Methanol, acetone, and ethanol extracts exhibited the better DNA protective effect, the same as that of 100 μM of Trolox. The methanol extract exhibited the strongest antioxidant activities because it possessed the highest total polyphenols content, followed by acetone and ethanol extracts, while other extracts had both lower the content of active compounds and bioactivities. These results indicated that selective extraction from Garcinia mangostana pericarp, by an appropriate solvent, is important for obtaining fractions with high antioxidant activity, which will be useful for the developing and application of mangosteen pericarp as a new local source of bioactive compounds in foods and medicine industries.
The content of total polyphenols, DNA damage protective effect, and antioxidant activity of different solvent extracts including hexane, acetidin (ethyl acetate), acetone, ethanol, and methanol) from Garcinia mangostana pericarp were investigated and compared. The results showed that the content of total polyphenols is significantly affected by extracting solvents, and resulting in variation of antioxidant activities of Garcinia mangostana pericarp. Methanol, acetone, and ethanol extracts exhibited the better DNA protective effect, the same as that of 100 μM of Trolox. The methanol extract exhibited the strongest antioxidant activities because it possessed the highest total polyphenols content, followed by acetone and ethanol extracts, while other extracts had both lower the content of active compounds and bioactivities. These results indicated that selective extraction from Garcinia mangostana pericarp, by an appropriate solvent, is important for obtaining fractions with high antioxidant activity, which will be useful for the developing and application of mangosteen pericarp as a new local source of bioactive compounds in foods and medicine industries.
Profile of DNA Damage Protective Effect and Antioxidant Activity of Different Solvent Extracts from the Pericarp of Garcinia Mangostana
doi:10.11648/j.jfns.s.2015030101.11
Journal of Food and Nutrition Sciences
2014-08-24
© Science Publishing Group
Wei Qin Li
Jian Guo Xu
Profile of DNA Damage Protective Effect and Antioxidant Activity of Different Solvent Extracts from the Pericarp of Garcinia Mangostana
3
1
6
6
2014-08-24
2014-08-24
10.11648/j.jfns.s.2015030101.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030101.11
© Science Publishing Group
Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030101.12
Fresh meat preparations, as fresh sausages, hamburger, minced meats etc, are susceptible to rapid oxidation and the consequent browning of meat red color compromises the product attractiveness. As a result for the producers, there is the drastic reduction of products shelf-life. In order to remedy such economic loss, the addition of some substances with antioxidant effect may represent a valid solution. However, the addition of some food antioxidants (i.e. nicotinic acid, sulphiting agents, etc.) is not admitted in fresh meat preparations by the actual Normative; moreover, for other substances, such as ascorbic acid, some use restriction subsist. In this work, an analytical method for the determination of two food antioxidants, such as ascorbic acid and nicotinic acid, in fresh meat preparations, by high performances liquid chromatography coupled with UV Diode Array Detection, is described. The reliability of this method was assured by developing a full validation procedure, by following the actual European Guidelines. The most important validation parameters, such as linearity, specificity, accuracy, detection and quantification limits, ruggedness and measurement uncertainty were evaluated, resulting conform with European requirements. Considering that ascorbic acid and nicotinic acid are subject to use restriction in fresh meat preparations, this method may be considered a valid tool in food inspection for organisms in charge of food controls.
Fresh meat preparations, as fresh sausages, hamburger, minced meats etc, are susceptible to rapid oxidation and the consequent browning of meat red color compromises the product attractiveness. As a result for the producers, there is the drastic reduction of products shelf-life. In order to remedy such economic loss, the addition of some substances with antioxidant effect may represent a valid solution. However, the addition of some food antioxidants (i.e. nicotinic acid, sulphiting agents, etc.) is not admitted in fresh meat preparations by the actual Normative; moreover, for other substances, such as ascorbic acid, some use restriction subsist. In this work, an analytical method for the determination of two food antioxidants, such as ascorbic acid and nicotinic acid, in fresh meat preparations, by high performances liquid chromatography coupled with UV Diode Array Detection, is described. The reliability of this method was assured by developing a full validation procedure, by following the actual European Guidelines. The most important validation parameters, such as linearity, specificity, accuracy, detection and quantification limits, ruggedness and measurement uncertainty were evaluated, resulting conform with European requirements. Considering that ascorbic acid and nicotinic acid are subject to use restriction in fresh meat preparations, this method may be considered a valid tool in food inspection for organisms in charge of food controls.
Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD
doi:10.11648/j.jfns.s.2015030101.12
Journal of Food and Nutrition Sciences
2015-01-12
© Science Publishing Group
Marco Iammarino
Aurelia Di Taranto
Validation of an Analytical Method for the Determination of Ascorbic Acid and Nicotinic Acid in Fresh Meat Preparations by HPLC-UV-DAD
3
1
12
12
2015-01-12
2015-01-12
10.11648/j.jfns.s.2015030101.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030101.12
© Science Publishing Group
Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030101.13
Mozzarella is an unripened cheese widely consumed worldwide. Due to short shelf-life of these products, the addition of few food additives, such as citric acid and lactic acid is allowed by the actual Legislation. However, these two compounds are present in the aqueous phase of milk, making difficult a correct discrimination between products with added food additives from those declared as “with no added food additives”. This work is collocated in this contest. It may be considered as a contribution for a correct food additives determination in mozzarella cheese. 14 samples (7 with citric acid declared on the label and 7 without declared food additives) were analysed, by using a reliable analytical method by ion chromatography with conductivity detection, for the quantification citric acid. The results were compared in order to verify a statistically significant difference between two data populations. The same samples were analysed, by using a validated ion chromatography with conductivity detection method, for the determination of lactic acid, and the results were evaluated in order to give a contribution to the determination of a maximum natural level of lactic acid in mozzarella cheese, in products without added food additives. Regarding citric acid, a cut-off value, equal to 0.65 g kg-1 was suggested as maximum admissible level in products without added food additives; while, as it concerns lactic acid, a maximum level corresponding to 4.0 g kg-1 was suggested.
Mozzarella is an unripened cheese widely consumed worldwide. Due to short shelf-life of these products, the addition of few food additives, such as citric acid and lactic acid is allowed by the actual Legislation. However, these two compounds are present in the aqueous phase of milk, making difficult a correct discrimination between products with added food additives from those declared as “with no added food additives”. This work is collocated in this contest. It may be considered as a contribution for a correct food additives determination in mozzarella cheese. 14 samples (7 with citric acid declared on the label and 7 without declared food additives) were analysed, by using a reliable analytical method by ion chromatography with conductivity detection, for the quantification citric acid. The results were compared in order to verify a statistically significant difference between two data populations. The same samples were analysed, by using a validated ion chromatography with conductivity detection method, for the determination of lactic acid, and the results were evaluated in order to give a contribution to the determination of a maximum natural level of lactic acid in mozzarella cheese, in products without added food additives. Regarding citric acid, a cut-off value, equal to 0.65 g kg-1 was suggested as maximum admissible level in products without added food additives; while, as it concerns lactic acid, a maximum level corresponding to 4.0 g kg-1 was suggested.
Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination
doi:10.11648/j.jfns.s.2015030101.13
Journal of Food and Nutrition Sciences
2015-03-10
© Science Publishing Group
Aurelia Di Taranto
Mariateresa Ingegno
Anna Rita Ientile
Marco Iammarino
Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination
3
1
17
17
2015-03-10
2015-03-10
10.11648/j.jfns.s.2015030101.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030101.13
© Science Publishing Group
Change of Polyphenol Oxidase Activity during Oolong Tea Process
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.27
It was believed that catechins produced theaflavins (TF) and low molecular weight, chromatographically resolved thearubigins (TR) in the presence of polyphenol oxidase (PPO). So, the changes of oolong tea PPO activity, tannin, TF, TR contents were considered. Green tea leaves were going through the stages: fresh tea → withering → fermentation → dried inactivated enzyme → final products. Tea samples in the stages were conducted. Enzyme PPO from tea samples was extracted by 0.1M phosphate buffer (pH 7.5), addition of 1% PEG (v/v). PPO activity was determined by a spectrophotometer at 420nm with pyrocatechol as standard. The results showed that the PPO activity increased from fresh tea leaves (100%) to the withering stage (111.89%), decreased steadily in the rolled 1 (96.83%). Then, the PPO activity fluctuated continuously, peaked at the incubated 2 and 3 and fell sharply after that. The enzyme activity in the final product was 7.95% compared with the fresh one. PPO activity had a positive influence on the TF/TR ratio and catechins depletion.
It was believed that catechins produced theaflavins (TF) and low molecular weight, chromatographically resolved thearubigins (TR) in the presence of polyphenol oxidase (PPO). So, the changes of oolong tea PPO activity, tannin, TF, TR contents were considered. Green tea leaves were going through the stages: fresh tea → withering → fermentation → dried inactivated enzyme → final products. Tea samples in the stages were conducted. Enzyme PPO from tea samples was extracted by 0.1M phosphate buffer (pH 7.5), addition of 1% PEG (v/v). PPO activity was determined by a spectrophotometer at 420nm with pyrocatechol as standard. The results showed that the PPO activity increased from fresh tea leaves (100%) to the withering stage (111.89%), decreased steadily in the rolled 1 (96.83%). Then, the PPO activity fluctuated continuously, peaked at the incubated 2 and 3 and fell sharply after that. The enzyme activity in the final product was 7.95% compared with the fresh one. PPO activity had a positive influence on the TF/TR ratio and catechins depletion.
Change of Polyphenol Oxidase Activity during Oolong Tea Process
doi:10.11648/j.jfns.s.2015030102.27
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Nguyen Ngoc Tram
Phan Phuoc Hien
Huynh Ngoc Oanh
Change of Polyphenol Oxidase Activity during Oolong Tea Process
3
1
93
93
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.27
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.27
© Science Publishing Group
Effectiveness of Irradiation Treatment in Eliminating E. coli O157:H7 and Salmonella in Dried Organic Herb Samples Intended for Use in Blended Tea
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.42
Blended tea with different herbs, seeds and dehydrated vegetable substances bring a world of flavours, aromas and colours to tea. Tea is usually made with dried tea leaves, or blended with other dried herbs and pouring boiling water over the leaves and letting them stay for a few minutes and then sip. This study was done to evaluate the microbial contamination of dried organic lemongrass, mint and jasmine samples intended to prepare flavoured tea and also to see the effect of gamma irradiation in inactivating microorganisms in dried organic herbs (lemongrass, mint and jasmine) samples intended to prepare flavoured tea. Presence of higher number of generic E. coli and pathogenic E. coli O157:H7 in dried organic lemongrass, mint, and jasmine samples, and blended tea samples were observed. No Salmonella was detected in dried lemongrass sample; however, presence of Salmonella was evident in mint and jasmine samples. Application of 2.0 kGy irradiation dose was able to successfully eliminate the pathogenic E. coli O157:H7 and Salmonella in lemongrass, mint and jasmine samples. In addition, the aerobic bacterial count was also reduced to <100 CFU/g in dried lemongrass or other tea samples. This finding suggested that application of 2.0 kGy dose of irradiation could successfully eliminate the pathogens and provide safe food with lower bacterial content compared to non-irradiated herbs for human consumption.
Blended tea with different herbs, seeds and dehydrated vegetable substances bring a world of flavours, aromas and colours to tea. Tea is usually made with dried tea leaves, or blended with other dried herbs and pouring boiling water over the leaves and letting them stay for a few minutes and then sip. This study was done to evaluate the microbial contamination of dried organic lemongrass, mint and jasmine samples intended to prepare flavoured tea and also to see the effect of gamma irradiation in inactivating microorganisms in dried organic herbs (lemongrass, mint and jasmine) samples intended to prepare flavoured tea. Presence of higher number of generic E. coli and pathogenic E. coli O157:H7 in dried organic lemongrass, mint, and jasmine samples, and blended tea samples were observed. No Salmonella was detected in dried lemongrass sample; however, presence of Salmonella was evident in mint and jasmine samples. Application of 2.0 kGy irradiation dose was able to successfully eliminate the pathogenic E. coli O157:H7 and Salmonella in lemongrass, mint and jasmine samples. In addition, the aerobic bacterial count was also reduced to <100 CFU/g in dried lemongrass or other tea samples. This finding suggested that application of 2.0 kGy dose of irradiation could successfully eliminate the pathogens and provide safe food with lower bacterial content compared to non-irradiated herbs for human consumption.
Effectiveness of Irradiation Treatment in Eliminating E. coli O157:H7 and Salmonella in Dried Organic Herb Samples Intended for Use in Blended Tea
doi:10.11648/j.jfns.s.2015030102.42
Journal of Food and Nutrition Sciences
2015-01-30
© Science Publishing Group
Sharmin Zaman
Md. Khorshed Alam
Md. Firoz Mortuza
Md. Latiful Bari
Effectiveness of Irradiation Treatment in Eliminating E. coli O157:H7 and Salmonella in Dried Organic Herb Samples Intended for Use in Blended Tea
3
1
170
170
2015-01-30
2015-01-30
10.11648/j.jfns.s.2015030102.42
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.42
© Science Publishing Group
Consumer’s Sensory Perception of Food Attributes: A Survey on Flavor
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.40
Consumer’s sensory perception of food attributes plays a vital role in food preference. Sensory responses to the flavor (taste and aroma), color, and texture of food are determinants of individual food choices. A descriptive cross-sectional survey on perception of food attributes was conducted on 400 respondents (aged ≤40 years) to evaluate consumers’ perception of flavoral attributes and perceived role of chosen foods in a healthy diet. The data were collected through face to face interviews of the respondent using a pretested structured questionnaire. A non-probability sampling method was used for the survey. Among the 400 respondents, 200 were males and the rest 200 were females with majority as students (40%). The consumers were found facing difficulty in perceiving the technical terms for attributes of foods but when different Bangla vocabulary denoting flavoral attributes was used then the respondents felt comfortable in understanding. About 41% of the preferred the Bangla word ‘Shadgondho’ to understand the concept of flavor. The correct perception of flavor (p=0.054) was not much dependent on the profession of respondents, but there was an association between their perception level and selection of preferred foods (p=0.018). Majority of the respondents (85.3%) preferred the food attribute 'fruity flavor' in selecting their foods for consumption. The respondents treated their chosen foods on flavoral attributes as menial to lunch or dinner and usually ate them as snacks. About one fourth of the respondents have higher sensory perception level and food preference ability. However, in combination with other food attributes like color and texture, this association needs further investigations.
Consumer’s sensory perception of food attributes plays a vital role in food preference. Sensory responses to the flavor (taste and aroma), color, and texture of food are determinants of individual food choices. A descriptive cross-sectional survey on perception of food attributes was conducted on 400 respondents (aged ≤40 years) to evaluate consumers’ perception of flavoral attributes and perceived role of chosen foods in a healthy diet. The data were collected through face to face interviews of the respondent using a pretested structured questionnaire. A non-probability sampling method was used for the survey. Among the 400 respondents, 200 were males and the rest 200 were females with majority as students (40%). The consumers were found facing difficulty in perceiving the technical terms for attributes of foods but when different Bangla vocabulary denoting flavoral attributes was used then the respondents felt comfortable in understanding. About 41% of the preferred the Bangla word ‘Shadgondho’ to understand the concept of flavor. The correct perception of flavor (p=0.054) was not much dependent on the profession of respondents, but there was an association between their perception level and selection of preferred foods (p=0.018). Majority of the respondents (85.3%) preferred the food attribute 'fruity flavor' in selecting their foods for consumption. The respondents treated their chosen foods on flavoral attributes as menial to lunch or dinner and usually ate them as snacks. About one fourth of the respondents have higher sensory perception level and food preference ability. However, in combination with other food attributes like color and texture, this association needs further investigations.
Consumer’s Sensory Perception of Food Attributes: A Survey on Flavor
doi:10.11648/j.jfns.s.2015030102.40
Journal of Food and Nutrition Sciences
2015-01-30
© Science Publishing Group
Farjana Rahman Bhuiyan
Abu Torab MA Rahim
Consumer’s Sensory Perception of Food Attributes: A Survey on Flavor
3
1
160
160
2015-01-30
2015-01-30
10.11648/j.jfns.s.2015030102.40
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.40
© Science Publishing Group
Ameliorating Effect of Ascorbic Acid on the Content of Minerals in Eruca Sativa Mill. under Different Air Pollutants
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.41
The experiment was conducted to study the effect of different air pollution (ozone O3, sulfur dioxide SO2, and nitrogen dioxide NO2 gases) on Eruca sativa Mill. at three locations in Riyadh city, KSA. During the study, we found that the concentrations of gases were increasing gradually at the study sites. Ozone concentration and sulfur dioxide at the cement factory area site were 91 ppb and 29 ppb, respectively, as well as concentration of nitrogen dioxide was 29 ppb at the first industrial area and cement factory area. The present experiment showed that these three pollutants gases caused a significant effect on the concentration of some mineral elements. Interestingly, the plants treated with ascorbic acid showed maximum content of mineral nutrients phosphorus (P), potassium (K), nitrogen (N), cupper (Cu), iron (Fe), zinc (Zn) and manganese (Mn). The study aims to identify concentrations of ozone gas, sulfur dioxide and nitrogen dioxide in three different locations in Riyadh and determine its harmful effects on the concentration of some metal elements, and study the effect of ascorbic acid to reduce the adverse impact of these gases in Eruca sativa Mill.
The experiment was conducted to study the effect of different air pollution (ozone O3, sulfur dioxide SO2, and nitrogen dioxide NO2 gases) on Eruca sativa Mill. at three locations in Riyadh city, KSA. During the study, we found that the concentrations of gases were increasing gradually at the study sites. Ozone concentration and sulfur dioxide at the cement factory area site were 91 ppb and 29 ppb, respectively, as well as concentration of nitrogen dioxide was 29 ppb at the first industrial area and cement factory area. The present experiment showed that these three pollutants gases caused a significant effect on the concentration of some mineral elements. Interestingly, the plants treated with ascorbic acid showed maximum content of mineral nutrients phosphorus (P), potassium (K), nitrogen (N), cupper (Cu), iron (Fe), zinc (Zn) and manganese (Mn). The study aims to identify concentrations of ozone gas, sulfur dioxide and nitrogen dioxide in three different locations in Riyadh and determine its harmful effects on the concentration of some metal elements, and study the effect of ascorbic acid to reduce the adverse impact of these gases in Eruca sativa Mill.
Ameliorating Effect of Ascorbic Acid on the Content of Minerals in Eruca Sativa Mill. under Different Air Pollutants
doi:10.11648/j.jfns.s.2015030102.41
Journal of Food and Nutrition Sciences
2015-01-30
© Science Publishing Group
Mohammed A. H. Al-Muwayhi
Abdulaziz A. M. Al Sahli
Ameliorating Effect of Ascorbic Acid on the Content of Minerals in Eruca Sativa Mill. under Different Air Pollutants
3
1
164
164
2015-01-30
2015-01-30
10.11648/j.jfns.s.2015030102.41
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.41
© Science Publishing Group
Study to Improve Adding Additives and Washing Step on Surimi Processing from Moontail Bigeye
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.33
In this article we annouced results of the study and improve for washing and mixing additives step to improve the quality of surimi production in Hoa Thang Fisheries Company - Ba Ria - Vung Tau to satisfy the Japanese market standard. The research shows that surimi production from moontaintail bigeye fish export Japanese standards (Gel Strength> 300g.cm, whiteness> 48%), moontail bigeye meat should be washed three times: using NaCl 0.2% for the first washing, etanol 2% for the second washing and sorbitol 3% for the third washing; Duration for each washing time and ratio of washing solution and fish meat were 9 minutes and 4:1 (vol./wt.).; Additives were used, including sugar 3.5% , sorbitol. 3.5%, 0.2% sodium tripolyphosphate 0.2%, caragin 0.3%. Gel strength of moontail bigeye surimi can be reached to 740g.cm, whiteness was 80.25% and black spot with 2 spots/10g.
In this article we annouced results of the study and improve for washing and mixing additives step to improve the quality of surimi production in Hoa Thang Fisheries Company - Ba Ria - Vung Tau to satisfy the Japanese market standard. The research shows that surimi production from moontaintail bigeye fish export Japanese standards (Gel Strength> 300g.cm, whiteness> 48%), moontail bigeye meat should be washed three times: using NaCl 0.2% for the first washing, etanol 2% for the second washing and sorbitol 3% for the third washing; Duration for each washing time and ratio of washing solution and fish meat were 9 minutes and 4:1 (vol./wt.).; Additives were used, including sugar 3.5% , sorbitol. 3.5%, 0.2% sodium tripolyphosphate 0.2%, caragin 0.3%. Gel strength of moontail bigeye surimi can be reached to 740g.cm, whiteness was 80.25% and black spot with 2 spots/10g.
Study to Improve Adding Additives and Washing Step on Surimi Processing from Moontail Bigeye
doi:10.11648/j.jfns.s.2015030102.33
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Nguyen Thi Le Phuong
Vu Ngoc Boi
Nguyen Van Chung
Study to Improve Adding Additives and Washing Step on Surimi Processing from Moontail Bigeye
3
1
125
125
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.33
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.33
© Science Publishing Group
Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.26
Marine brown-algae are important edible seaweed in Japanese diets, because they are rich in nutritionally beneficial elements and dietary fiber as well for their umami-taste. In contrast to these benefits, they accumulate arsenic during their growth. To overcome this inconvenience, some appropriate pre-cooking processes are desired to reduce arsenic contents. Quantitative determinations of arsenic contents after such processes with important species of marine brown algae, Hijiki (Sargassum fusiforme) and Akamoku (Sargassum horneri), are described here. Commercially available dried Hijiki was soaked in 4% acetic acid or 4% sodium hydrogen carbonate solution for certain periods of time and then the soaking solution was separated. Commercially available Akamoku was passed through boiling sodium chloride solution for short periods of time. After these processes, arsenic contents in Hijiki were found to be successfully reduced, as found with pure-water soaking. Loss of beneficial elements, iron, calcium, zinc and magnesium were described in the previous report1, 2). Arsenic contents in Akamoku are reduced in a shorter time than with Hijiki. The elution pattern of arsenic from Akamoku suggests that arsenic in Akamoku may exist in a loosely bound state than in Hijiki tissues.
Marine brown-algae are important edible seaweed in Japanese diets, because they are rich in nutritionally beneficial elements and dietary fiber as well for their umami-taste. In contrast to these benefits, they accumulate arsenic during their growth. To overcome this inconvenience, some appropriate pre-cooking processes are desired to reduce arsenic contents. Quantitative determinations of arsenic contents after such processes with important species of marine brown algae, Hijiki (Sargassum fusiforme) and Akamoku (Sargassum horneri), are described here. Commercially available dried Hijiki was soaked in 4% acetic acid or 4% sodium hydrogen carbonate solution for certain periods of time and then the soaking solution was separated. Commercially available Akamoku was passed through boiling sodium chloride solution for short periods of time. After these processes, arsenic contents in Hijiki were found to be successfully reduced, as found with pure-water soaking. Loss of beneficial elements, iron, calcium, zinc and magnesium were described in the previous report1, 2). Arsenic contents in Akamoku are reduced in a shorter time than with Hijiki. The elution pattern of arsenic from Akamoku suggests that arsenic in Akamoku may exist in a loosely bound state than in Hijiki tissues.
Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents
doi:10.11648/j.jfns.s.2015030102.26
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Masayuki Katayama
Yohko Sugawa-Katayama
Kaori Murakami
Pre-Cooking of Edible Marine Brown Algae for Reduction of Arsenic Contents
3
1
87
87
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.26
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.26
© Science Publishing Group
Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.37
‘Bagdadagi’ cucumber (Cucumis sativus L.) fruits with half light green skin and tiny white spines grown at greenhouse of the Cheonan-city in the middle part of Korea were harvested in October in 2013, and then stored at 0, 5, 10, 13 ℃, and room temperature for 25 days. Quality and sensory parameters such as CO2 production, weight loss, soluble solids contents, firmness, skin color, yellowing index, overall quality were evaluated during storage. The fruits stored under low temperatures showed the reduced weight loss as well as CO2 production compared with fruits stored in room temperature. But, The fruits stored at 0, 5 ℃ showed high increase of CO2 production after 2 days transfer to room temperature. Soluble solids contents, firmness showed the smallest changes in fruits at all treatments during storage. Chilling injury symptom of watery surface pitting was found in fruits stored at 0 and 5 ℃ and decay after transfer to room temperature. Yellowing was severe in fruits stored at 13 ℃ and room temperature. From the results, storage of at 10℃ was selected as an optimal temperature of ‘Bagdadagi’ cucumber for maintaining storage life up to 20 days.
‘Bagdadagi’ cucumber (Cucumis sativus L.) fruits with half light green skin and tiny white spines grown at greenhouse of the Cheonan-city in the middle part of Korea were harvested in October in 2013, and then stored at 0, 5, 10, 13 ℃, and room temperature for 25 days. Quality and sensory parameters such as CO2 production, weight loss, soluble solids contents, firmness, skin color, yellowing index, overall quality were evaluated during storage. The fruits stored under low temperatures showed the reduced weight loss as well as CO2 production compared with fruits stored in room temperature. But, The fruits stored at 0, 5 ℃ showed high increase of CO2 production after 2 days transfer to room temperature. Soluble solids contents, firmness showed the smallest changes in fruits at all treatments during storage. Chilling injury symptom of watery surface pitting was found in fruits stored at 0 and 5 ℃ and decay after transfer to room temperature. Yellowing was severe in fruits stored at 13 ℃ and room temperature. From the results, storage of at 10℃ was selected as an optimal temperature of ‘Bagdadagi’ cucumber for maintaining storage life up to 20 days.
Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature
doi:10.11648/j.jfns.s.2015030102.37
Journal of Food and Nutrition Sciences
2015-01-30
© Science Publishing Group
Ji Weon Choi
Me Hea Park
Ji Hyun Lee
Kyung Ran Do
Hyun Jin Choi
Ji Gang Kim
Changes of Postharvest Quality in ‘Bagdadagi’ Cucumber (Cucumis Sativus L.) by Storage Temperature
3
1
147
147
2015-01-30
2015-01-30
10.11648/j.jfns.s.2015030102.37
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.37
© Science Publishing Group
Applications of 1-Methylcyclopropene and Chitosan Lengthened Fruit Shelf-Life and Maintained Fruit Qualities of ‘Mutiara’ Guava Fruits
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.38
‘Mutiara’ guava fruit is one of two leading guava cultivars sold in Indonesian markets. Its thin skin and climacteric-typed respiration shorten its shelf-life due to high transpiration and respiration rates. Eventhough 2.5% chitosan was proven to lengthen its shelf-life, the effect of ethylene trapped under chitosan coating needs to be blocked in order to increase its coating affectivity. This research was aimed at studying the effects of 1-methylchyclopropane (1-MCP) and its combination with 2.5% chitosan on fruit shelf-life and qualities of ‘Mutiara’ guava. This work was conducted during September-October 2013. A randomized complete block design of two factors was used. The first factor was 1-MCP gassing (control and 1-MCP), and the second one was chitosan (control and 2.5% chitosan). 1-MCP gas was developed by diluting 0.5 g 1-MCP powder into 30 ml of water. The results showed that 1-MCP as a sole application did not significantly influence fruit shelf-life and qualities through fruit firmness, weight loss, soluble solid, and acidity compared to treatments of control and chitosan alone, but it showed more profound effects in increasing shelf-life and maintaining ‘Mutiara’ guava fruit qualities when it was applied in a combination with 2.5% chitosan coating.
‘Mutiara’ guava fruit is one of two leading guava cultivars sold in Indonesian markets. Its thin skin and climacteric-typed respiration shorten its shelf-life due to high transpiration and respiration rates. Eventhough 2.5% chitosan was proven to lengthen its shelf-life, the effect of ethylene trapped under chitosan coating needs to be blocked in order to increase its coating affectivity. This research was aimed at studying the effects of 1-methylchyclopropane (1-MCP) and its combination with 2.5% chitosan on fruit shelf-life and qualities of ‘Mutiara’ guava. This work was conducted during September-October 2013. A randomized complete block design of two factors was used. The first factor was 1-MCP gassing (control and 1-MCP), and the second one was chitosan (control and 2.5% chitosan). 1-MCP gas was developed by diluting 0.5 g 1-MCP powder into 30 ml of water. The results showed that 1-MCP as a sole application did not significantly influence fruit shelf-life and qualities through fruit firmness, weight loss, soluble solid, and acidity compared to treatments of control and chitosan alone, but it showed more profound effects in increasing shelf-life and maintaining ‘Mutiara’ guava fruit qualities when it was applied in a combination with 2.5% chitosan coating.
Applications of 1-Methylcyclopropene and Chitosan Lengthened Fruit Shelf-Life and Maintained Fruit Qualities of ‘Mutiara’ Guava Fruits
doi:10.11648/j.jfns.s.2015030102.38
Journal of Food and Nutrition Sciences
2015-01-30
© Science Publishing Group
Zulferiyenni
Soesiladi Esti Widodo
Yulinda Simatupang
Applications of 1-Methylcyclopropene and Chitosan Lengthened Fruit Shelf-Life and Maintained Fruit Qualities of ‘Mutiara’ Guava Fruits
3
1
151
151
2015-01-30
2015-01-30
10.11648/j.jfns.s.2015030102.38
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.38
© Science Publishing Group
Effect of Black and White Sesame Cake Extracts on Retarding Lipid Oxidation in Catfish Fat
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.17
The aim of this research was to study the possibility for preservation of catfish fat by using sesame cake extracts (SCE) as a source of natural antioxidants. The SCEs were obtained by extraction of black and white sesame cakes with methanol. Catfish (Pangasius hypophthalmus) fat was mixed with the black and white SCE at different concentrations and stored at room temperature (RT) and 60oC, in comparison with the synthetic antioxidant –BHT at concentration of 200 ppm. The results showed that the total phenolic content (TPC) in black SCE was 1386.3 ± 89.6 mgGAE/100g dw (dry weight) and in white SCE 1318.5 ± 68.7 mgGAE/100g dw. The free-radical scavenging capacity, determined by the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free-radical scavenging assay, of the black and white SCE were significantly lower than that of BHT and ascorbic acid. The IC50 values of the black, white SCE samples, BHT and ascorbic acid were 817, 833, 31 and 7 mg/L, respectively. However, both the white and black SCE showed a strong effect on retarding lipid oxidation in catfish fat, which was comparable to that of BHT at 200 ppm. The free fatty acid values (FFA) and peroxide values (PV) of the catfish fat samples treated with the black and white SCEs at a concentration of 400 ppm, were lower than 6.0 mg KOH/g fat and 16 meq/kg fat, respectively, when stored at both room temperature and 60oC up to 42 days.
The aim of this research was to study the possibility for preservation of catfish fat by using sesame cake extracts (SCE) as a source of natural antioxidants. The SCEs were obtained by extraction of black and white sesame cakes with methanol. Catfish (Pangasius hypophthalmus) fat was mixed with the black and white SCE at different concentrations and stored at room temperature (RT) and 60oC, in comparison with the synthetic antioxidant –BHT at concentration of 200 ppm. The results showed that the total phenolic content (TPC) in black SCE was 1386.3 ± 89.6 mgGAE/100g dw (dry weight) and in white SCE 1318.5 ± 68.7 mgGAE/100g dw. The free-radical scavenging capacity, determined by the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free-radical scavenging assay, of the black and white SCE were significantly lower than that of BHT and ascorbic acid. The IC50 values of the black, white SCE samples, BHT and ascorbic acid were 817, 833, 31 and 7 mg/L, respectively. However, both the white and black SCE showed a strong effect on retarding lipid oxidation in catfish fat, which was comparable to that of BHT at 200 ppm. The free fatty acid values (FFA) and peroxide values (PV) of the catfish fat samples treated with the black and white SCEs at a concentration of 400 ppm, were lower than 6.0 mg KOH/g fat and 16 meq/kg fat, respectively, when stored at both room temperature and 60oC up to 42 days.
Effect of Black and White Sesame Cake Extracts on Retarding Lipid Oxidation in Catfish Fat
doi:10.11648/j.jfns.s.2015030102.17
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Hong K. Lieu
Tuan Q. Dang
Effect of Black and White Sesame Cake Extracts on Retarding Lipid Oxidation in Catfish Fat
3
1
44
44
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.17
© Science Publishing Group
Comparison of the Effect of Using Cellulase, Microwave and Ultra-Soniccation on Crude Polysaccharides Extraction from Vietnamese Lingzhi (Ganoderma Lucidum)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.19
Ganoderma lucidum known as Reishi in Japanese and Lingzhi in Chinese, are commonly used in Vietnam with excellent beneficial health effects. Polysaccharides are usually considered as their main active components. To date, a careful comparison of crude polysaccharides extraction methods from the Ganoderma lucidum, which is grown in Vietnam, has not been performed. In this study, the crude polysaccharides from fruiting bodies of Vietnamese Lingzhi collected from the South of Vietnam were analyzed and compared based on monitoring the absorbance of the samples in 490 nm, as well as enzymatic, microwave and ultrasonic methods with different surveyed parameters, such as: concentration of enzyme, microwave frequencies, extraction time, extraction temperature, ratio of sample and water. The results showed that the highest crude polysaccharide was extracted when using cellulase in enzymatic method.
Ganoderma lucidum known as Reishi in Japanese and Lingzhi in Chinese, are commonly used in Vietnam with excellent beneficial health effects. Polysaccharides are usually considered as their main active components. To date, a careful comparison of crude polysaccharides extraction methods from the Ganoderma lucidum, which is grown in Vietnam, has not been performed. In this study, the crude polysaccharides from fruiting bodies of Vietnamese Lingzhi collected from the South of Vietnam were analyzed and compared based on monitoring the absorbance of the samples in 490 nm, as well as enzymatic, microwave and ultrasonic methods with different surveyed parameters, such as: concentration of enzyme, microwave frequencies, extraction time, extraction temperature, ratio of sample and water. The results showed that the highest crude polysaccharide was extracted when using cellulase in enzymatic method.
Comparison of the Effect of Using Cellulase, Microwave and Ultra-Soniccation on Crude Polysaccharides Extraction from Vietnamese Lingzhi (Ganoderma Lucidum)
doi:10.11648/j.jfns.s.2015030102.19
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Dam Sao Mai
Truong Thi Thuy An
Tu Thai Binh
Nguyen Dac Anh
Comparison of the Effect of Using Cellulase, Microwave and Ultra-Soniccation on Crude Polysaccharides Extraction from Vietnamese Lingzhi (Ganoderma Lucidum)
3
1
53
53
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.19
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.19
© Science Publishing Group
Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.30
In the traditional method, the single factor models can be analysed easily but the multifactorial models cannot. To avoid these limitations, the Design Expert 8.0 software was used to analysis the complex multifactorial models. In this study, four factors: assisted microwave time (10 – 20 seconds), water-to-tea ratio (1:40 – 1:80 (w/v)), extraction time (30 – 50 minutes) and temperature (77 – 87oC) were conducted and total polyphenol content was considered indicators for assessment. The preliminary results showed that this model is significant and can be applied for the large scale.
In the traditional method, the single factor models can be analysed easily but the multifactorial models cannot. To avoid these limitations, the Design Expert 8.0 software was used to analysis the complex multifactorial models. In this study, four factors: assisted microwave time (10 – 20 seconds), water-to-tea ratio (1:40 – 1:80 (w/v)), extraction time (30 – 50 minutes) and temperature (77 – 87oC) were conducted and total polyphenol content was considered indicators for assessment. The preliminary results showed that this model is significant and can be applied for the large scale.
Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot
doi:10.11648/j.jfns.s.2015030102.30
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Nguyen Ngoc Tram
Phan Phuoc Hien
Huynh Ngoc Oanh
Optimizing the Extraction Conditions of Phenolic Compounds from Fresh Tea Shoot
3
1
110
110
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.30
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.30
© Science Publishing Group
Investigating the Effect of Ratio Lactobacilus acidophillus to the Antioxidant of Fermented Eggplant (Solanum melongena)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.36
Fruit juice serves as a source of energy, vitamins, minerals and dietary fiber. In addition, certain fruit juices contribute bioactive compounds with different functional properties to human. Eggplant is ranked as one of top ten vegetable sin terms of oxygen radical scavenging capacity due to the fruit’s phenolic constituents. Among the various processing options, lactic acid (LA) fermentation is considered as a valuable processing method for maintaining and improving the safety, nutritional and sensory properties of vegetables. In this study, the ratio of Lactobacillus acidophilus 1x1010 cells/ml supply to fermented eggplant have the highest level of total polyphenol and antioxidant and higher material.
Fruit juice serves as a source of energy, vitamins, minerals and dietary fiber. In addition, certain fruit juices contribute bioactive compounds with different functional properties to human. Eggplant is ranked as one of top ten vegetable sin terms of oxygen radical scavenging capacity due to the fruit’s phenolic constituents. Among the various processing options, lactic acid (LA) fermentation is considered as a valuable processing method for maintaining and improving the safety, nutritional and sensory properties of vegetables. In this study, the ratio of Lactobacillus acidophilus 1x1010 cells/ml supply to fermented eggplant have the highest level of total polyphenol and antioxidant and higher material.
Investigating the Effect of Ratio Lactobacilus acidophillus to the Antioxidant of Fermented Eggplant (Solanum melongena)
doi:10.11648/j.jfns.s.2015030102.36
Journal of Food and Nutrition Sciences
2015-01-30
© Science Publishing Group
Nguyen Thi Ngan
Đong Thi Anh Đao
Investigating the Effect of Ratio Lactobacilus acidophillus to the Antioxidant of Fermented Eggplant (Solanum melongena)
3
1
142
142
2015-01-30
2015-01-30
10.11648/j.jfns.s.2015030102.36
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.36
© Science Publishing Group
Free Radical Scavenging Activity of Mature Red Tomato (Lycopersicon esculentum Mill.) Fruit Coated with Hagimit (Ficus minahassae Miq.) Extract
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.29
The study was conducted to determine the effect of storage time on the free radical scavenging activity (FRSA) of mature red tomatoes with hagimit extracts, to investigate the effect of timing of application of hagimit extract on the FRSA of the mature red tomatoes, and to evaluate the maximum/optimum FRSA of the mature red tomatoes coated with hagimit extracts. Coating was done on the 4th, 6th and 8th day after harvest of the tomato fruits and analyzed for FRSA. Results show that free radical scavenging activity of untreated tomato fruit drastically reduced after 6 days of storage. However, when the tomato fruits were coated with polar hagimit extracts, the free radical scavenging activity was sustained until 12 days of storage with only gradual decrease until the end of its shelf-life. Application of hagimit extracts 4, 6, and 8 days after harvest of the tomato fruits showed similar preservation of the fruits’ free radical scavenging activity although fruits coated 4 days after harvest were of shorter shelf-life. Moreover, the optimum free radical scavenging activities of tomato fruits coated with aqueous, ethanolic, acetic acid extracts were 340.54, 349.01, 348.88 μmolTE/100g, respectively.
The study was conducted to determine the effect of storage time on the free radical scavenging activity (FRSA) of mature red tomatoes with hagimit extracts, to investigate the effect of timing of application of hagimit extract on the FRSA of the mature red tomatoes, and to evaluate the maximum/optimum FRSA of the mature red tomatoes coated with hagimit extracts. Coating was done on the 4th, 6th and 8th day after harvest of the tomato fruits and analyzed for FRSA. Results show that free radical scavenging activity of untreated tomato fruit drastically reduced after 6 days of storage. However, when the tomato fruits were coated with polar hagimit extracts, the free radical scavenging activity was sustained until 12 days of storage with only gradual decrease until the end of its shelf-life. Application of hagimit extracts 4, 6, and 8 days after harvest of the tomato fruits showed similar preservation of the fruits’ free radical scavenging activity although fruits coated 4 days after harvest were of shorter shelf-life. Moreover, the optimum free radical scavenging activities of tomato fruits coated with aqueous, ethanolic, acetic acid extracts were 340.54, 349.01, 348.88 μmolTE/100g, respectively.
Free Radical Scavenging Activity of Mature Red Tomato (Lycopersicon esculentum Mill.) Fruit Coated with Hagimit (Ficus minahassae Miq.) Extract
doi:10.11648/j.jfns.s.2015030102.29
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Jesriel Mancao Boko
Felix Managbanag Salas
Free Radical Scavenging Activity of Mature Red Tomato (Lycopersicon esculentum Mill.) Fruit Coated with Hagimit (Ficus minahassae Miq.) Extract
3
1
105
105
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.29
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.29
© Science Publishing Group
Optimizing the Polysaccharide Extraction from the Vietnamese Lingzhi (Ganoderma lucidum) Via Enzymatic Method
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.31
Ganoderma lucidum is commonly used in Vietnam and other countries since more than 4000 years ago with excellent beneficial health effects Lingzhi has potential applications as a functional product with polysaccharide, and many other healthy components. This polysaccharide obtained good application in human. Lingzhi becomes a common mushroom in Vietnam, growing almost all year. The fruit of this mushroom contains high healthy polysaccharide. The polysaccharide extraction was surveyed and the enzymatic method of the extraction was optimized. The experiment was conducted according to a central composite design, with the following variables: Lingzhi-to-water ratio (L/W, 1:20–10:1), solvent temperature (ST, 35–55°C), enzyme concentration (EC, 0 – 0.8mL/250mL ~ 0 – 3.2%), and extraction time (ET, 1–7 hrs). Lingzhi were ground and mixed with the solvent, treated with enzyme, filtered and evaluated for polysaccharide contents. The polysaccharide extraction parameters were optimized. The result showed that the best adequate extraction conditions were L/W, 1:50; ST, 50°C; EC, 0.63mL/250mL ~ 0.25 %; and ET, 2.34 hrs. At such condition, 5.24% polysaccharide was extracted. The method is simple and can apply in the industry.
Ganoderma lucidum is commonly used in Vietnam and other countries since more than 4000 years ago with excellent beneficial health effects Lingzhi has potential applications as a functional product with polysaccharide, and many other healthy components. This polysaccharide obtained good application in human. Lingzhi becomes a common mushroom in Vietnam, growing almost all year. The fruit of this mushroom contains high healthy polysaccharide. The polysaccharide extraction was surveyed and the enzymatic method of the extraction was optimized. The experiment was conducted according to a central composite design, with the following variables: Lingzhi-to-water ratio (L/W, 1:20–10:1), solvent temperature (ST, 35–55°C), enzyme concentration (EC, 0 – 0.8mL/250mL ~ 0 – 3.2%), and extraction time (ET, 1–7 hrs). Lingzhi were ground and mixed with the solvent, treated with enzyme, filtered and evaluated for polysaccharide contents. The polysaccharide extraction parameters were optimized. The result showed that the best adequate extraction conditions were L/W, 1:50; ST, 50°C; EC, 0.63mL/250mL ~ 0.25 %; and ET, 2.34 hrs. At such condition, 5.24% polysaccharide was extracted. The method is simple and can apply in the industry.
Optimizing the Polysaccharide Extraction from the Vietnamese Lingzhi (Ganoderma lucidum) Via Enzymatic Method
doi:10.11648/j.jfns.s.2015030102.31
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Dam Sao Mai
Tu Thai Binh
Than Thi Ut Xi
Nguyen Thi Ngoc Tram
Ngo Ke Suong
Optimizing the Polysaccharide Extraction from the Vietnamese Lingzhi (Ganoderma lucidum) Via Enzymatic Method
3
1
114
114
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.31
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.31
© Science Publishing Group
Study on the Extraction of Polyphenol from Artocarpus Altilis with Ultrasonic Wave Technology Optimized by Central Composite Design-Response Surface Method
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.32
Response surface methodology (RSM) was used to optimize ultrasonic-assisted extraction for total polyphenols from Artocarpus altilis based on single-factor experiment. The main factors, ultrasonic time, the liquid-solid ratio, the extraction temperature, the type of addition acid of single factor experiment was surveyed; the principle of design for 2 factors (extraction time and liquid-solid ratio) 2 levels response surface methodology was applied and the response surface optimization extraction conditions were studied. The ultrasonic wave frequency of 37 kHz at 550W power, the ethanol concentration of 70o, the extracting temperature of 75oC, the extracting time of 35 minutes, and the ratio of solvent volume of 13.9:1 (Extracted 4 times) at pH 3.5 were selected as the optimum conditions, the extraction yield of polyphenols was 391.5862 mg/g (P < 0.05). Ultrasonic extraction is a good method for saving time, energy and material, and can be applied to the polyphenols extraction. This result revealed that potent of utilization low-value material to produce the polyphenol product at industrial scale.
Response surface methodology (RSM) was used to optimize ultrasonic-assisted extraction for total polyphenols from Artocarpus altilis based on single-factor experiment. The main factors, ultrasonic time, the liquid-solid ratio, the extraction temperature, the type of addition acid of single factor experiment was surveyed; the principle of design for 2 factors (extraction time and liquid-solid ratio) 2 levels response surface methodology was applied and the response surface optimization extraction conditions were studied. The ultrasonic wave frequency of 37 kHz at 550W power, the ethanol concentration of 70o, the extracting temperature of 75oC, the extracting time of 35 minutes, and the ratio of solvent volume of 13.9:1 (Extracted 4 times) at pH 3.5 were selected as the optimum conditions, the extraction yield of polyphenols was 391.5862 mg/g (P < 0.05). Ultrasonic extraction is a good method for saving time, energy and material, and can be applied to the polyphenols extraction. This result revealed that potent of utilization low-value material to produce the polyphenol product at industrial scale.
Study on the Extraction of Polyphenol from Artocarpus Altilis with Ultrasonic Wave Technology Optimized by Central Composite Design-Response Surface Method
doi:10.11648/j.jfns.s.2015030102.32
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Dam Sao Mai
Study on the Extraction of Polyphenol from Artocarpus Altilis with Ultrasonic Wave Technology Optimized by Central Composite Design-Response Surface Method
3
1
118
118
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.32
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.32
© Science Publishing Group
Effect of Ethanol on the Anthocyanin Extraction from the Purple Rice of Vietnam
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.18
Anthocyanin is not only the common natural color, but also has potential applications such as the antioxidant component, and many other health benefits. This pigment has good application in the food industry. Purple rice (Oryza sativa) is a special cereal in Vietnam, and some other Asian countries. This rice contains high anthocyanin (~0.4%). The anthocyanin extraction was evaluated, and the best method of the extraction was determined. The experiment was conducted with the following variables: ethanol-to-water ratio as solvent (E/W, 1:9-6:4) (v/v), purple rice-to-water ratio (P/W,1: 6-1:16) (w/v), solvent pH (pH, 2.0–3.0), solvent temperature (ST, 30–70 °C) and extraction time (ET, 60–180 min). The result showed that the best adequate extraction conditions were E/W, 2:8; P/W, 1:10; pH, 2.2; 60oC; and ET, 90min. At such condition, 116.7 ± 5.8 mg / 100g anthocyanin was extracted.
Anthocyanin is not only the common natural color, but also has potential applications such as the antioxidant component, and many other health benefits. This pigment has good application in the food industry. Purple rice (Oryza sativa) is a special cereal in Vietnam, and some other Asian countries. This rice contains high anthocyanin (~0.4%). The anthocyanin extraction was evaluated, and the best method of the extraction was determined. The experiment was conducted with the following variables: ethanol-to-water ratio as solvent (E/W, 1:9-6:4) (v/v), purple rice-to-water ratio (P/W,1: 6-1:16) (w/v), solvent pH (pH, 2.0–3.0), solvent temperature (ST, 30–70 °C) and extraction time (ET, 60–180 min). The result showed that the best adequate extraction conditions were E/W, 2:8; P/W, 1:10; pH, 2.2; 60oC; and ET, 90min. At such condition, 116.7 ± 5.8 mg / 100g anthocyanin was extracted.
Effect of Ethanol on the Anthocyanin Extraction from the Purple Rice of Vietnam
doi:10.11648/j.jfns.s.2015030102.18
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Ninh Le thu Thao
Dao Thi Kim Thoa
Le Phuoc Thang
Than Thi Ut Xi
Dam Sao Mai
Nguyen Thi Ngoc Tram
Effect of Ethanol on the Anthocyanin Extraction from the Purple Rice of Vietnam
3
1
48
48
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.18
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.18
© Science Publishing Group
Consumer Willingness to Use for Roasted Coffee: A Vietnamese Case Study
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.39
Coffee consumption in Vietnam has seen a significant rise in recent years. This study seeks to explore the determinants of coffee consumption in Vietnam with a specific focus on the roasted coffee trade and the consumer’s behavior. In this study, 7296 customers were surveyed from 19 districts in Ho Chi Minh City of Vietnam in randomly selected places, and consumers’ willingness to use (WTU) for roasted coffee was measured. This study uses an interval regression to investigate individual demographic and consumption characteristic impacts on WTU. Among the surveyed participants, 69.14% people use coffee. Results show that on average, consumers were willing to pay 78.49% more for roasted coffee compared with instant coffee. Unlike other chains, the consumers more often drink roasted coffee in the morning with friends or alone to relax. Most of them like to spend time to drink coffee at the quiet and nice place where they enjoy the view. The people usually chose coffee on the flavor (50.01%) and most of them prefer the price with 0.5US\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\$/cup (56.79%).
Coffee consumption in Vietnam has seen a significant rise in recent years. This study seeks to explore the determinants of coffee consumption in Vietnam with a specific focus on the roasted coffee trade and the consumer’s behavior. In this study, 7296 customers were surveyed from 19 districts in Ho Chi Minh City of Vietnam in randomly selected places, and consumers’ willingness to use (WTU) for roasted coffee was measured. This study uses an interval regression to investigate individual demographic and consumption characteristic impacts on WTU. Among the surveyed participants, 69.14% people use coffee. Results show that on average, consumers were willing to pay 78.49% more for roasted coffee compared with instant coffee. Unlike other chains, the consumers more often drink roasted coffee in the morning with friends or alone to relax. Most of them like to spend time to drink coffee at the quiet and nice place where they enjoy the view. The people usually chose coffee on the flavor (50.01%) and most of them prefer the price with 0.5US\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\$/cup (56.79%).
Consumer Willingness to Use for Roasted Coffee: A Vietnamese Case Study
doi:10.11648/j.jfns.s.2015030102.39
Journal of Food and Nutrition Sciences
2015-01-30
© Science Publishing Group
Dam Sao Mai
Vo Trung Au
Ngo Ke Suong
Consumer Willingness to Use for Roasted Coffee: A Vietnamese Case Study
3
1
156
156
2015-01-30
2015-01-30
10.11648/j.jfns.s.2015030102.39
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.39
© Science Publishing Group
Advances in the Extraction of Anthocyanin from Vegetables
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.34
Besides giving colour to plants, anthocyanins also have antioxidant and anti-hyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer. Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritical fluid extraction and pulsed electric field (PEF) have been used. Among them, ultrasound and microwave-assisted extraction are two putative methods for extraction of anthocyanins from vegetables. They have significant advantages such as cheap, easy to be manipulated, suitable for laboratory, domestic and large-scale industrial applications, less time-consuming, matrix independent, free sample particle size, less solvent used and long-term preservation. Importantly, with those properties, they help enhance the yield of anthocyanin and also suitable for application of most vegetables from nature. Furthermore, two putative methods could serve as a sound base for future large scale production of anthocyanin with high efficient and fast rate by further investigations, modifiers and optimizations.
Besides giving colour to plants, anthocyanins also have antioxidant and anti-hyperglycemic properties; hence, they are used as therapeutic source for many treatments of diabetes, coronary heart disease and cancer. Many anthocyanin extraction methods such as conventional acidified water (CAW), ultrasound, microwave pre-treatment, supercritical fluid extraction and pulsed electric field (PEF) have been used. Among them, ultrasound and microwave-assisted extraction are two putative methods for extraction of anthocyanins from vegetables. They have significant advantages such as cheap, easy to be manipulated, suitable for laboratory, domestic and large-scale industrial applications, less time-consuming, matrix independent, free sample particle size, less solvent used and long-term preservation. Importantly, with those properties, they help enhance the yield of anthocyanin and also suitable for application of most vegetables from nature. Furthermore, two putative methods could serve as a sound base for future large scale production of anthocyanin with high efficient and fast rate by further investigations, modifiers and optimizations.
Advances in the Extraction of Anthocyanin from Vegetables
doi:10.11648/j.jfns.s.2015030102.34
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Nguyen Di Khanh
Advances in the Extraction of Anthocyanin from Vegetables
3
1
134
134
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.34
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.34
© Science Publishing Group
In vitro Antimicrobial Activity of Crude Extracts of Some Medicinal Plants from Al-Baha Region in Saudi Arabia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.24
Medicinal plants are the wealthy source of antibacterial agents and curatives. There is an urgent need for new antimicrobial agents, so the antimicrobial activity for Ruta graveolens L. and Ficus carica Linn. Crude extracts were evaluated for its inhibitory activity against some disease causing selected microorganisms. Root extract of Ruta graveolens L gave 8 and 7 mm inhibition zone against Escherichia coli 254607 and Pseudomonas aeruginosa 254992 respectively. Latex of Ficus carica Linn plants showed that it is a good inhibitor for Candida albicans 254625; whereas the rest of microorganisms (Escherichia coli 254607, Proteus mirabilis 257440, Microsporium canis, Staphylococcus aureus 254996, Klebsiella pneumoniae 254656 and Staphylococcus epidermidis 254997) gave almost a similar inhibition zone around 2-3 mm. The tested crude extract from Ruta graveolens L. and Ficus carica Linn. have proved to be promising treating agents against the tested pathogenic microbes, but it needs to be concentrated and furthermore evaluated.
Medicinal plants are the wealthy source of antibacterial agents and curatives. There is an urgent need for new antimicrobial agents, so the antimicrobial activity for Ruta graveolens L. and Ficus carica Linn. Crude extracts were evaluated for its inhibitory activity against some disease causing selected microorganisms. Root extract of Ruta graveolens L gave 8 and 7 mm inhibition zone against Escherichia coli 254607 and Pseudomonas aeruginosa 254992 respectively. Latex of Ficus carica Linn plants showed that it is a good inhibitor for Candida albicans 254625; whereas the rest of microorganisms (Escherichia coli 254607, Proteus mirabilis 257440, Microsporium canis, Staphylococcus aureus 254996, Klebsiella pneumoniae 254656 and Staphylococcus epidermidis 254997) gave almost a similar inhibition zone around 2-3 mm. The tested crude extract from Ruta graveolens L. and Ficus carica Linn. have proved to be promising treating agents against the tested pathogenic microbes, but it needs to be concentrated and furthermore evaluated.
In vitro Antimicrobial Activity of Crude Extracts of Some Medicinal Plants from Al-Baha Region in Saudi Arabia
doi:10.11648/j.jfns.s.2015030102.24
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Saeed S. Al-Sokari
Aly F. El Sheikha
In vitro Antimicrobial Activity of Crude Extracts of Some Medicinal Plants from Al-Baha Region in Saudi Arabia
3
1
78
78
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.24
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.24
© Science Publishing Group
Antimicrobial Susceptibilities of Listeria monocytogenes Isolated from the Imported and the Domestic Foods in Japan
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.23
In vitro antimicrobial susceptibility of Listeria monocytogenes isolated from the imported and the domestic foods in Japan was determined by plate dilution method. Eleven isolates from domestic meat, meat products, liver, seafood and environment, and 16 isolates from imported meat and meat products were examined their susceptibilities against ampicillin, chloramphenicol, enrofloxacin, erythromycin, gentamicin, kanamycin, penicillin and tetracycline. All of the isolates except the one isolate from domestic scallop were susceptible to all the antibiotics tested. Only 1 isolate showed resistance to kanamycin and gentamicin. The minimum inhibitory concentration (MIC) for 50% of the strains and the MIC for 90% of the strains were comparable between the imported and the domestic food origins. These results suggest there were less differences of antimicrobial susceptibility between the two origins of Listeria isolates.
In vitro antimicrobial susceptibility of Listeria monocytogenes isolated from the imported and the domestic foods in Japan was determined by plate dilution method. Eleven isolates from domestic meat, meat products, liver, seafood and environment, and 16 isolates from imported meat and meat products were examined their susceptibilities against ampicillin, chloramphenicol, enrofloxacin, erythromycin, gentamicin, kanamycin, penicillin and tetracycline. All of the isolates except the one isolate from domestic scallop were susceptible to all the antibiotics tested. Only 1 isolate showed resistance to kanamycin and gentamicin. The minimum inhibitory concentration (MIC) for 50% of the strains and the MIC for 90% of the strains were comparable between the imported and the domestic food origins. These results suggest there were less differences of antimicrobial susceptibility between the two origins of Listeria isolates.
Antimicrobial Susceptibilities of Listeria monocytogenes Isolated from the Imported and the Domestic Foods in Japan
doi:10.11648/j.jfns.s.2015030102.23
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Yumiko Okada
Shuko Monden
Hodaka Suzuki
Akiko Nakama
Miki Ida
Shizunobu Igimi
Antimicrobial Susceptibilities of Listeria monocytogenes Isolated from the Imported and the Domestic Foods in Japan
3
1
73
73
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.23
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.23
© Science Publishing Group
Effects of NaOCl and LDPE Packaging on Postharvest Quality of Tomatoes
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.12
Postharvest storage study of tomatoes was carried out using low density polyethylene bag (LDPE) and chlorine cleaning (NaOCl) to compare the effects of NaOCl and LDPE. The postharvest quality of tomatoes was evaluated by monitoring and analyzing the parameters including weight loss, color change, titrable acidity (TA), total soluble solid (TSS), and firmness measurement in every two-day. It was found that tomatoes washed with clean water followed by packed in LDPE bag and stored at 15oC exhibited the best result by prolonging the self-life of 10 days. On the other hand, tomatoes washed in NaOCl followed by packed in LDPE and stored at 15oC was able to prolong the shelf life of 8 days. However, tomatoes were stored at ambient temperature under similar experimental condition; the shelf life was prolonged only 6 days. Furthermore, LDPE packaging storage was found good in retaining the firmness and lightness, however, NaOCl washing was led to soften and shrive the tomatoes rapidly.
Postharvest storage study of tomatoes was carried out using low density polyethylene bag (LDPE) and chlorine cleaning (NaOCl) to compare the effects of NaOCl and LDPE. The postharvest quality of tomatoes was evaluated by monitoring and analyzing the parameters including weight loss, color change, titrable acidity (TA), total soluble solid (TSS), and firmness measurement in every two-day. It was found that tomatoes washed with clean water followed by packed in LDPE bag and stored at 15oC exhibited the best result by prolonging the self-life of 10 days. On the other hand, tomatoes washed in NaOCl followed by packed in LDPE and stored at 15oC was able to prolong the shelf life of 8 days. However, tomatoes were stored at ambient temperature under similar experimental condition; the shelf life was prolonged only 6 days. Furthermore, LDPE packaging storage was found good in retaining the firmness and lightness, however, NaOCl washing was led to soften and shrive the tomatoes rapidly.
Effects of NaOCl and LDPE Packaging on Postharvest Quality of Tomatoes
doi:10.11648/j.jfns.s.2015030102.12
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Povratanak Hour
Gnean Nak Da
Vouchsim Kong
Borarin Buntong
Effects of NaOCl and LDPE Packaging on Postharvest Quality of Tomatoes
3
1
12
12
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.12
© Science Publishing Group
Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.16
In this research, a set of experiments was carried out for identifying the optimum conditions of independent variables affecting phenolic content extraction efficiency and antioxidant activity of soybean seeds (Glycine max L.). They included the use of different organic solvents (methanol, ethanol and acetone); concentrations of solvent (40, 50, 60, 70, 80, and 90 v/v, %); the soybean–to–solvent ratio (1:4, 1:6; 1:8 and 1:10) and the number extraction cycles (2, 3 and 4); the extraction time (2, 3 and 4 hours) and the temperature (30, 40, 50 and 60oC). The extraction abilities of phenolics manifested in forms of total phenolic and total flavonoid contents (TPC and TFC) as well as the antioxidant activity by 1,1–diphenyl–2–picrylhydrazyl radical scavenging (DPPH) were used as assessment indicators. Generally, high extraction yield was obtained using aqueous acetone 70% as solvent; the most suitable soybean–to–solvent ratio was 1:6 for 3 cycles of extraction. The extraction yield could further be increased using a prolonged time of 3 hours at the temperature of 40°C.
In this research, a set of experiments was carried out for identifying the optimum conditions of independent variables affecting phenolic content extraction efficiency and antioxidant activity of soybean seeds (Glycine max L.). They included the use of different organic solvents (methanol, ethanol and acetone); concentrations of solvent (40, 50, 60, 70, 80, and 90 v/v, %); the soybean–to–solvent ratio (1:4, 1:6; 1:8 and 1:10) and the number extraction cycles (2, 3 and 4); the extraction time (2, 3 and 4 hours) and the temperature (30, 40, 50 and 60oC). The extraction abilities of phenolics manifested in forms of total phenolic and total flavonoid contents (TPC and TFC) as well as the antioxidant activity by 1,1–diphenyl–2–picrylhydrazyl radical scavenging (DPPH) were used as assessment indicators. Generally, high extraction yield was obtained using aqueous acetone 70% as solvent; the most suitable soybean–to–solvent ratio was 1:6 for 3 cycles of extraction. The extraction yield could further be increased using a prolonged time of 3 hours at the temperature of 40°C.
Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean
doi:10.11648/j.jfns.s.2015030102.16
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Duong Thi Phuong Lien
Phan Thi Bich Tram
Ha Thanh Toan
Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean
3
1
38
38
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.16
© Science Publishing Group
Adhesive Microflora on Stainless Steel Coupons in Seafood Processing Plant
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.15
Adhering microflora profile is essential for the development and design of cleaning and sanitizing procedures, which is a part of the HACCP system. The profile provides a complete view of the target microorganisms that can potentially contaminate food products. The aim of this study is, therefore, focused on examination of microbial population adhered to the equipment surfaces at seafood processing plant. Adhering microflora was evaluated by installing the stainless steel coupons on the surface of equipment. Seventy stainless steel coupons were attached on 7 different locations at seafood processing plant and then fourteen coupons were collected at 1, 2, 3, 5 and 9 weeks interval. The population of bacteria adhered on samples were enumerated using swab test and spread plate method on different selective microbiological media. The total viable count and Pseudomonas spp. population found on the stainless steel coupons were ranged from 101 to 106cfu/cm2. The results also indicated that mature biofilm might form at some locations after three weeks. After 5 weeks, the highest viable bacterial population (106cfu/cm2) was observed on the stainless steel coupons attached in the trolley used for carrying the soup. These finding supported that the appropriate cleaning and sanitizing procedure should be strictly applied to assure safety in food processing plant.
Adhering microflora profile is essential for the development and design of cleaning and sanitizing procedures, which is a part of the HACCP system. The profile provides a complete view of the target microorganisms that can potentially contaminate food products. The aim of this study is, therefore, focused on examination of microbial population adhered to the equipment surfaces at seafood processing plant. Adhering microflora was evaluated by installing the stainless steel coupons on the surface of equipment. Seventy stainless steel coupons were attached on 7 different locations at seafood processing plant and then fourteen coupons were collected at 1, 2, 3, 5 and 9 weeks interval. The population of bacteria adhered on samples were enumerated using swab test and spread plate method on different selective microbiological media. The total viable count and Pseudomonas spp. population found on the stainless steel coupons were ranged from 101 to 106cfu/cm2. The results also indicated that mature biofilm might form at some locations after three weeks. After 5 weeks, the highest viable bacterial population (106cfu/cm2) was observed on the stainless steel coupons attached in the trolley used for carrying the soup. These finding supported that the appropriate cleaning and sanitizing procedure should be strictly applied to assure safety in food processing plant.
Adhesive Microflora on Stainless Steel Coupons in Seafood Processing Plant
doi:10.11648/j.jfns.s.2015030102.15
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Bui Thi Quynh Hoa
Warapa Mahakarnchanakul
Tanaboon Sajjaanantakul
Vichien Kitpreechavanich
Adhesive Microflora on Stainless Steel Coupons in Seafood Processing Plant
3
1
32
32
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.15
© Science Publishing Group
Eliciting Plant Defense on Anthracnose Disease in Chili (Capsicum annuum Linn.) by Sodium Nitroprusside Solution
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.14
The study on the induction of plant defense against to anthracnose disease of chili by sodium nitroprusside solution was investigated during pre- and post-harvest. Pre-harvest treatment was conducted by spraying the chili plants with sodium nitroprusside (SNP, nitric oxide donor) solution at 0 (control), 0.05 and 0.1 mM every 3 days for 9 times before inoculating with the spore suspension of Colletotrichum gloeosporioides (the causal agent of anthracnose disease) and then sprayed with SNP again 1 time after inoculating. The results revealed that 0.1 mM SNP was the best concentration to suppress anthracnose disease by reducing disease incidence and disease index on chili leaves, and showing the lowest loss of yield caused by anthracnose disease. This founding also showed that either pathogenic inoculation or SNP treatment had ability to induce the activities of peroxidase (POD) and phenylalanine ammonia lyase (PAL) of chili leaves, particularly the chili plant inoculated with pathogenic fungi followed by treated with 0.1 mM SNP showed the highest POD and PAL activities. Post-harvest treatment was done by inoculating the mature chilli fruit with C. capcisi for 4 h and followed by dipping in 0 (control) and 4 mM SNP. All fruit samples were kept at 13C for 15 days. The results showed that chili fruit dipped with 4 mM SNP reduced disease incidence, disease index, delayed weight loss, respiration rate, ethylene production, and also maintained the changes of fruit color (ΔE) better than non-treated fruit (control). The activities of chitinase (CHI) and β-1,3-glucanase (GLU) in chili fruit were induced by SNP with the highest peak on day 6 of storage but they were not significant different with the control fruit. These results indicated that SNP might potential leading to the reduction of anthracnose disease in chili by eliciting plant defense related enzymes in both pre- and post-harvest periods.
The study on the induction of plant defense against to anthracnose disease of chili by sodium nitroprusside solution was investigated during pre- and post-harvest. Pre-harvest treatment was conducted by spraying the chili plants with sodium nitroprusside (SNP, nitric oxide donor) solution at 0 (control), 0.05 and 0.1 mM every 3 days for 9 times before inoculating with the spore suspension of Colletotrichum gloeosporioides (the causal agent of anthracnose disease) and then sprayed with SNP again 1 time after inoculating. The results revealed that 0.1 mM SNP was the best concentration to suppress anthracnose disease by reducing disease incidence and disease index on chili leaves, and showing the lowest loss of yield caused by anthracnose disease. This founding also showed that either pathogenic inoculation or SNP treatment had ability to induce the activities of peroxidase (POD) and phenylalanine ammonia lyase (PAL) of chili leaves, particularly the chili plant inoculated with pathogenic fungi followed by treated with 0.1 mM SNP showed the highest POD and PAL activities. Post-harvest treatment was done by inoculating the mature chilli fruit with C. capcisi for 4 h and followed by dipping in 0 (control) and 4 mM SNP. All fruit samples were kept at 13C for 15 days. The results showed that chili fruit dipped with 4 mM SNP reduced disease incidence, disease index, delayed weight loss, respiration rate, ethylene production, and also maintained the changes of fruit color (ΔE) better than non-treated fruit (control). The activities of chitinase (CHI) and β-1,3-glucanase (GLU) in chili fruit were induced by SNP with the highest peak on day 6 of storage but they were not significant different with the control fruit. These results indicated that SNP might potential leading to the reduction of anthracnose disease in chili by eliciting plant defense related enzymes in both pre- and post-harvest periods.
Eliciting Plant Defense on Anthracnose Disease in Chili (Capsicum annuum Linn.) by Sodium Nitroprusside Solution
doi:10.11648/j.jfns.s.2015030102.14
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Vo Thi Thuong
Pongphen Jitareerat
Apiradee Uthairatanakij
Eliciting Plant Defense on Anthracnose Disease in Chili (Capsicum annuum Linn.) by Sodium Nitroprusside Solution
3
1
27
27
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.14
© Science Publishing Group
Effects of Physical Barrier and Insect Growth Regulator on Whitefly Control and Yield of Chili Pepper (Capsicum annuum L.)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.13
Whitefly is a serious pest of chili pepper that could cause direct damage on the plant or serve as carrier of viral diseases. A study was conducted at the experimental farm of the Crop and Ecosystem Management Unit of AVRDC-The World Vegetable Center in Tainan, Taiwan, to evaluate the effects of nylon net as physical barrier and pyriproxyfen, an insect growth regulator (IGR), alone or in combination on controlling whitefly and yield of chili pepper. The experiments were laid-out in a randomized complete block design with three replications. The treatments were employed over an open field crop with the crop row covered with nylon net mesh #32 or #50 with or without pyriproxyfen applied at recommended rate. Results revealed that nylon mesh #50 was effective in excluding whiteflies compared to nylon mesh #32. Pyriproxyfen also reduced the number of whitefly count. However, based on a total of five harvests, yield decreased by 27% and 42% under nylon net barrier #50 and #32, respectively, compared to open field cultivation. Plants grown under nylon net were significantly taller in length and had higher leaf area index, or leaf and stem dry matter content but lower the fruit dry matter content.
Whitefly is a serious pest of chili pepper that could cause direct damage on the plant or serve as carrier of viral diseases. A study was conducted at the experimental farm of the Crop and Ecosystem Management Unit of AVRDC-The World Vegetable Center in Tainan, Taiwan, to evaluate the effects of nylon net as physical barrier and pyriproxyfen, an insect growth regulator (IGR), alone or in combination on controlling whitefly and yield of chili pepper. The experiments were laid-out in a randomized complete block design with three replications. The treatments were employed over an open field crop with the crop row covered with nylon net mesh #32 or #50 with or without pyriproxyfen applied at recommended rate. Results revealed that nylon mesh #50 was effective in excluding whiteflies compared to nylon mesh #32. Pyriproxyfen also reduced the number of whitefly count. However, based on a total of five harvests, yield decreased by 27% and 42% under nylon net barrier #50 and #32, respectively, compared to open field cultivation. Plants grown under nylon net were significantly taller in length and had higher leaf area index, or leaf and stem dry matter content but lower the fruit dry matter content.
Effects of Physical Barrier and Insect Growth Regulator on Whitefly Control and Yield of Chili Pepper (Capsicum annuum L.)
doi:10.11648/j.jfns.s.2015030102.13
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Rosario Algodon Salas
Zenaida Cuevas Gonzaga
Deng-lin Wu
Gregory Luther
Paul Arthur Gniffke
Manuel Celiz Palada
Effects of Physical Barrier and Insect Growth Regulator on Whitefly Control and Yield of Chili Pepper (Capsicum annuum L.)
3
1
19
19
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.13
© Science Publishing Group
Effects of Hot Water, UV-C and Modified Coconut Oil Treatments on Suppression of Anthracnose Disease and Maintenance of Quality in Harvested Mango cv. ‘Chok-Anan’
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.11
Anthracnose disease caused by Colletotrichum gloeosporioides Penz. is the major problem of harvested mango for domestic markets and for export. Control of anthracnose disease is currently based on the application of fungicides. However, it was reported that there are some chemical residues of chemical in mango and in the environment. Therefore, safe alternative methods for controlling anthracnose disease were studied. The aim of this experiment was to evaluate the antifungal properties of modified coconut oil (MCO) in vitro test and to investigate the combined effects of ethanolic shellac - modified coconut oil solution (ES-MCO), hot water (HW) and UV-C treatments on controlling anthracnose disease and maintaining postharvest quality of mango fruit cv. Chok-Anan (in vivo test). The antifungal activity of the MCO was determined by a paper disc method and tested the survival of MCO treated-fungal spores on PDA. The results revealed that 2% MCO significantly inhibited the mycelail growth of C. gloeosporioides on paper disc and completely killed fungal spore on PDA. In vivo test, harvested mangoes were cleaned with a solution of 100 ppm sodium hypochlorite and air dried. The fruit were treated with HW, UV-C followed by ES-MCO coating (HW + UV-C + ES-MCO), HW followed by UV-C (HW + UV-C), or ES-MCO alone. Untreated fruit served as the control. All fruit samples were then kept at 13°C for 15 days. HW + UV-C + ES-MCO treatments showed the most effective in reducing anthracnose disease, followed by HW + UV-C treatments, and ES-MCO treatment, while the control fruit showed the greatest symptoms of anthracnose disease. In addition, both the ES-MCO alone and the combined treatments of HW + UV-C + ES-MCO significantly delayed ripening of fruit by retarding firmness, weight loss, total soluble solids (TSS), titratable acidity (TA), ethylene production and respiration rate, while the peel and pulp color of mango fruit were maintained throughout the storage period. This founding shows that HW + UV-C + ES-MCO treatments may act as the safe alternative methods to suppress anthracnose disease and delayed the senescence of mango fruit during cold storage.
Anthracnose disease caused by Colletotrichum gloeosporioides Penz. is the major problem of harvested mango for domestic markets and for export. Control of anthracnose disease is currently based on the application of fungicides. However, it was reported that there are some chemical residues of chemical in mango and in the environment. Therefore, safe alternative methods for controlling anthracnose disease were studied. The aim of this experiment was to evaluate the antifungal properties of modified coconut oil (MCO) in vitro test and to investigate the combined effects of ethanolic shellac - modified coconut oil solution (ES-MCO), hot water (HW) and UV-C treatments on controlling anthracnose disease and maintaining postharvest quality of mango fruit cv. Chok-Anan (in vivo test). The antifungal activity of the MCO was determined by a paper disc method and tested the survival of MCO treated-fungal spores on PDA. The results revealed that 2% MCO significantly inhibited the mycelail growth of C. gloeosporioides on paper disc and completely killed fungal spore on PDA. In vivo test, harvested mangoes were cleaned with a solution of 100 ppm sodium hypochlorite and air dried. The fruit were treated with HW, UV-C followed by ES-MCO coating (HW + UV-C + ES-MCO), HW followed by UV-C (HW + UV-C), or ES-MCO alone. Untreated fruit served as the control. All fruit samples were then kept at 13°C for 15 days. HW + UV-C + ES-MCO treatments showed the most effective in reducing anthracnose disease, followed by HW + UV-C treatments, and ES-MCO treatment, while the control fruit showed the greatest symptoms of anthracnose disease. In addition, both the ES-MCO alone and the combined treatments of HW + UV-C + ES-MCO significantly delayed ripening of fruit by retarding firmness, weight loss, total soluble solids (TSS), titratable acidity (TA), ethylene production and respiration rate, while the peel and pulp color of mango fruit were maintained throughout the storage period. This founding shows that HW + UV-C + ES-MCO treatments may act as the safe alternative methods to suppress anthracnose disease and delayed the senescence of mango fruit during cold storage.
Effects of Hot Water, UV-C and Modified Coconut Oil Treatments on Suppression of Anthracnose Disease and Maintenance of Quality in Harvested Mango cv. ‘Chok-Anan’
doi:10.11648/j.jfns.s.2015030102.11
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Kanlaya Sripong
Pongphen Jitareerat
Apiradee Uthairatanakij
Varit Srilaong
Chalermchai Wongs-Aree
Shinji Tsuyumu
Masaya Kato
Effects of Hot Water, UV-C and Modified Coconut Oil Treatments on Suppression of Anthracnose Disease and Maintenance of Quality in Harvested Mango cv. ‘Chok-Anan’
3
1
8
8
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.11
© Science Publishing Group
Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.20
Our previous research with chitosan leads us to conclude that 2.5% chitosan can be promptly used as a fruit coating. However, to be used as a fruit coating for climacteric fruits, the effect of ethylene trapped under chitosan coating on ripening needs to be blocked. 1- methylcyclopropene (1-MCP) is known as an anti-ethylene and it can be applied in combination with chitosan. This research which was conducted during September-October 2013 was aimed at studying the effects of 1-MCP and its combination with 2.5% chitosan in prolonging fruit shelf-life and maintaining fruit qualities of two different ripening stages of ‘Cavendish’ banana. A completely randomized design of two factors was used. The first factor was 1-MCP gassing (control and 1-MCP), and the second one was chitosan (control and 2.5% chitosan). 1-MCP gas was developed by diluting 0.5 g 1-MCP powder into 30 ml of water. The results showed that the fruits of early and late stages responded differently to treatments of chitosan, 1-MCP, and their combination. (1) At early stage, the chitosan-coated fruit showed slow color development and fruit quality deterioration, whereas at late stage, the chitosan-coating accelerated ripening by a quick decrease of fruit firmness, decrease of soluble solid content and increase of acidity. (2) In general, 1-MCP lengthened shelf-life of banana fruits by slowing fruit quality deterioration, and its effect was accentuated when applied in combination with chitosan. (3) The effect of combined application of chitosan and 1-MCP was best if it was applied at fruit yellowing stage (stage V), because at early stage (stage III) the combined application resulted in imperfect fruit color development.
Our previous research with chitosan leads us to conclude that 2.5% chitosan can be promptly used as a fruit coating. However, to be used as a fruit coating for climacteric fruits, the effect of ethylene trapped under chitosan coating on ripening needs to be blocked. 1- methylcyclopropene (1-MCP) is known as an anti-ethylene and it can be applied in combination with chitosan. This research which was conducted during September-October 2013 was aimed at studying the effects of 1-MCP and its combination with 2.5% chitosan in prolonging fruit shelf-life and maintaining fruit qualities of two different ripening stages of ‘Cavendish’ banana. A completely randomized design of two factors was used. The first factor was 1-MCP gassing (control and 1-MCP), and the second one was chitosan (control and 2.5% chitosan). 1-MCP gas was developed by diluting 0.5 g 1-MCP powder into 30 ml of water. The results showed that the fruits of early and late stages responded differently to treatments of chitosan, 1-MCP, and their combination. (1) At early stage, the chitosan-coated fruit showed slow color development and fruit quality deterioration, whereas at late stage, the chitosan-coating accelerated ripening by a quick decrease of fruit firmness, decrease of soluble solid content and increase of acidity. (2) In general, 1-MCP lengthened shelf-life of banana fruits by slowing fruit quality deterioration, and its effect was accentuated when applied in combination with chitosan. (3) The effect of combined application of chitosan and 1-MCP was best if it was applied at fruit yellowing stage (stage V), because at early stage (stage III) the combined application resulted in imperfect fruit color development.
Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana
doi:10.11648/j.jfns.s.2015030102.20
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Soesiladi Esti Widodo
Zulferiyenni
Yohannes Cahya Ginting
Ferdaner Humairah Fazri
Dian Saputra
Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana
3
1
59
59
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.20
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.20
© Science Publishing Group
Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.35
Co-research group in cooperation between Nong Lam University and VINAGAMMA Center in Ho Chi Minh City carried out this irradiation experiments on instant food by using two different irradiation techniques. The stationary irradiation sourced from Co60 was applied at different doses (1.0 kGy, 2.5 kGy, 5.0 kGy) to ready to eat pasteurized sausage and mobile irradiation sourced from Electron –Beam (EB) was applied at same doses to pasteurized sausage in order to prolong the shelf-life of the products. After irradiation, the microbial and sensory quality of sausage was analyzed and evaluated monthly upto six months of storage in natural conditions. The microbial parameter included total aerobic bacteria, yeast, mold, E. coli, clostridium spp. and sensory parameters of color, structure, smell, and taste was evaluated for each dose applied upto six months of storage at natural condition. The study results showed that despite the irradiation sources, application of 5.0kGy dose of irradiation was able to extend the shelf life of ready to eat sausages up to six months at natural condition without compromizing the microbial and sensory parameters. Thus, this irradiation technology could be applicable in extending the shelf life of meat products.
Co-research group in cooperation between Nong Lam University and VINAGAMMA Center in Ho Chi Minh City carried out this irradiation experiments on instant food by using two different irradiation techniques. The stationary irradiation sourced from Co60 was applied at different doses (1.0 kGy, 2.5 kGy, 5.0 kGy) to ready to eat pasteurized sausage and mobile irradiation sourced from Electron –Beam (EB) was applied at same doses to pasteurized sausage in order to prolong the shelf-life of the products. After irradiation, the microbial and sensory quality of sausage was analyzed and evaluated monthly upto six months of storage in natural conditions. The microbial parameter included total aerobic bacteria, yeast, mold, E. coli, clostridium spp. and sensory parameters of color, structure, smell, and taste was evaluated for each dose applied upto six months of storage at natural condition. The study results showed that despite the irradiation sources, application of 5.0kGy dose of irradiation was able to extend the shelf life of ready to eat sausages up to six months at natural condition without compromizing the microbial and sensory parameters. Thus, this irradiation technology could be applicable in extending the shelf life of meat products.
Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions
doi:10.11648/j.jfns.s.2015030102.35
Journal of Food and Nutrition Sciences
2015-01-30
© Science Publishing Group
Phan Phuoc Hien
Đoan Thi The
Huynh Thi Phuong Thanh
Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions
3
1
139
139
2015-01-30
2015-01-30
10.11648/j.jfns.s.2015030102.35
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.35
© Science Publishing Group
Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.22
Bark from ironwood (chuồn in Vietnamese) is used in the production of traditional sugar palm wine of ethnic minorities in Central Vietnam. The objectives of this study were to investigate the antimicrobial properties of water and alcohol extracts of this bark and to determine the major active chemical components in these extracts. The agar well diffusion test was used to evaluate the antimicrobial activities of water and ethanol (10% v/v and 30% v/v) extracts of ironwood bark against Escherichia coli, Staphylococcus aureus, Acetobacter xylinum and Saccharomyces cerevisiae. All the extracts were found to possess significant inhibitory property against the tested microorganisms except S. cerevisae. The higher antimicrobial properties were noticed in the ethanol extracts compared to that of the water extract. Such antimicrobial property of the bark could explain its important role in supporting spontaneous alcohol fermentation of sugar palm sap in traditional wine making by ethnic minorities in Central Vietnam. The study also revealed the presence of saponins, tannins, phenols, terpenoids and flavonoids in the bark extracts. The analysis of flavonoid content in the ironwood bark gave the result of 15.57% (on dry basis), these flavonoids were also found to possess stronger antimicrobial activities than those of the ethanol extracts.
Bark from ironwood (chuồn in Vietnamese) is used in the production of traditional sugar palm wine of ethnic minorities in Central Vietnam. The objectives of this study were to investigate the antimicrobial properties of water and alcohol extracts of this bark and to determine the major active chemical components in these extracts. The agar well diffusion test was used to evaluate the antimicrobial activities of water and ethanol (10% v/v and 30% v/v) extracts of ironwood bark against Escherichia coli, Staphylococcus aureus, Acetobacter xylinum and Saccharomyces cerevisiae. All the extracts were found to possess significant inhibitory property against the tested microorganisms except S. cerevisae. The higher antimicrobial properties were noticed in the ethanol extracts compared to that of the water extract. Such antimicrobial property of the bark could explain its important role in supporting spontaneous alcohol fermentation of sugar palm sap in traditional wine making by ethnic minorities in Central Vietnam. The study also revealed the presence of saponins, tannins, phenols, terpenoids and flavonoids in the bark extracts. The analysis of flavonoid content in the ironwood bark gave the result of 15.57% (on dry basis), these flavonoids were also found to possess stronger antimicrobial activities than those of the ethanol extracts.
Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine
doi:10.11648/j.jfns.s.2015030102.22
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Nguyen Thi Dong Phuong
Dang Minh Nhat
Antimicrobial Activities of the Extracts from Bark of Ironwood (Mesua ferrea) and their Role in Production of Traditional Sugar Palm Wine
3
1
69
69
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.22
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.22
© Science Publishing Group
Shelf-Life and Free Radical Scavenging Activity of Tomato (Lycopersicon Esculentum Mill.) Fruits Coated with Safe Phytochemicals
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.28
This study was conducted to investigate the potential of phytochemical extracts on extending the shelf-life of harvested tomato fruits, and to determine which phytochemical extracts can best enhance its shelf-life. The free radical scavenging activity (FRSA) of tomato fruits coated with phytochemical extracts stored under ambient condition and the toxicity of the phytochemical coatings was also evaluated. Mature green, breaker, and mature red tomato (Diamante max hybrid) fruits were used. The fruits were coated with phytochemical extracts derived from starfruit, cat’s whisker, citronella, cocohusk, ginger, and hagimit. The extraction was accomplished using distilled water, ethyl alcohol, and acetic acid. The shelf-life evaluation of the harvested tomato fruits was conducted in a completely randomized design at ambient condition. The results showed that the phytochemical extracts can potentially enhance the shelf-life of harvested tomatoes. The aqueous hagimit extract (AQHE) was able to extend the shelf-life of mature green tomatoes from 44 days to 97 days which is equivalent to 120 % shelf-life enhancement. The ethanolic hagimit extract (ETHE) extended the shelf-life of breaker tomatoes from 27 days to 83 days which is about 207 % shelf-life enhancement. The acetic acid starfruit extract (AASE) extended the shelf-life of mature red tomatoes from 17 days to 31 days which is tantamount to 82 % enhancement of its shelf-life. These findings suggested the potential application of phytochemical extracts to solve the problem of high perishability of vegetables, particularly on tomatoes. The mature red tomatoes gave the highest FRSA among the three maturity stages of tomato tested. However, the FRSA of mature green and breaker tomatoes increased with shelf-life extension. The sustenance of FRSA on coated mature red tomato with extended shelf-life is noteworthy to consider. Furthermore, the acute toxicity tests revealed that these phytochemical coatings are non-toxic and are safe to use as coatings on agricultural products for human consumption.
This study was conducted to investigate the potential of phytochemical extracts on extending the shelf-life of harvested tomato fruits, and to determine which phytochemical extracts can best enhance its shelf-life. The free radical scavenging activity (FRSA) of tomato fruits coated with phytochemical extracts stored under ambient condition and the toxicity of the phytochemical coatings was also evaluated. Mature green, breaker, and mature red tomato (Diamante max hybrid) fruits were used. The fruits were coated with phytochemical extracts derived from starfruit, cat’s whisker, citronella, cocohusk, ginger, and hagimit. The extraction was accomplished using distilled water, ethyl alcohol, and acetic acid. The shelf-life evaluation of the harvested tomato fruits was conducted in a completely randomized design at ambient condition. The results showed that the phytochemical extracts can potentially enhance the shelf-life of harvested tomatoes. The aqueous hagimit extract (AQHE) was able to extend the shelf-life of mature green tomatoes from 44 days to 97 days which is equivalent to 120 % shelf-life enhancement. The ethanolic hagimit extract (ETHE) extended the shelf-life of breaker tomatoes from 27 days to 83 days which is about 207 % shelf-life enhancement. The acetic acid starfruit extract (AASE) extended the shelf-life of mature red tomatoes from 17 days to 31 days which is tantamount to 82 % enhancement of its shelf-life. These findings suggested the potential application of phytochemical extracts to solve the problem of high perishability of vegetables, particularly on tomatoes. The mature red tomatoes gave the highest FRSA among the three maturity stages of tomato tested. However, the FRSA of mature green and breaker tomatoes increased with shelf-life extension. The sustenance of FRSA on coated mature red tomato with extended shelf-life is noteworthy to consider. Furthermore, the acute toxicity tests revealed that these phytochemical coatings are non-toxic and are safe to use as coatings on agricultural products for human consumption.
Shelf-Life and Free Radical Scavenging Activity of Tomato (Lycopersicon Esculentum Mill.) Fruits Coated with Safe Phytochemicals
doi:10.11648/j.jfns.s.2015030102.28
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Felix Managbanag Salas
Rosario Algodon Salas
Vivian Notarte Pole
Marcelo Amarila Quevedo
Shelf-Life and Free Radical Scavenging Activity of Tomato (Lycopersicon Esculentum Mill.) Fruits Coated with Safe Phytochemicals
3
1
99
99
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.28
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.28
© Science Publishing Group
Effectiveness of different sanitizers in inactivating E. coli O157:H7 in Tomato and Cucumber
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.21
Fresh produce is popular worldwide because it is recognized as an important source of nutrients, vitamins and fiber for humans. However, in the last two decades outbreaks of food borne illness and cases associated with fresh produce have increased significantly. This study was conducted to evaluate the efficacy of acidic electrolyzed water (EO) and alkaline water (AlcO), 200-ppm chlorine water, 3% H2O2 and/or sterile distilled water wash in reducing Escherichia coli O157:H7 on the surface of dip-inoculated tomato and cucumber. Inoculated sample (tomato, cucumber) were dipped in 200 ml of electrolyzed acidic or alkali water, or 200 ppm chlorine water, or 3% H2O2 and/or sterile distilled water and hand rubbed for 90 seconds followed by second wash with sterile distilled water for 90 seconds to minimize the residual effect. Approximately 2.0 log CFU/g reduction was observed when washed with acidic electrolyzed water (EO) and alkaline water (AlcO). On the other hand, approximately 3.0-4.0 log CFU/g reduction was observed while washing with chlorine water and 3% H2O2. Washing with distilled water found ineffective in reducing the pathogen. Prevalence of total microbial population, coliforms, Salmonella enteriditis, E. coli O157:H7, Listeria monocytogenes, Yersinia enterocolitica was also observed in non-spiked samples (tomato, cucumber). It was found that total microbial population, coliform bacteria and other pathogens varied among different samples depending on the location and type of samples. However, no Salmonella spp., were found in the tested samples. The results revealed that 3% H2O2 or 200 ppm chlorine water gave better reduction than that of acidic electrolyzed water and alkali water.
Fresh produce is popular worldwide because it is recognized as an important source of nutrients, vitamins and fiber for humans. However, in the last two decades outbreaks of food borne illness and cases associated with fresh produce have increased significantly. This study was conducted to evaluate the efficacy of acidic electrolyzed water (EO) and alkaline water (AlcO), 200-ppm chlorine water, 3% H2O2 and/or sterile distilled water wash in reducing Escherichia coli O157:H7 on the surface of dip-inoculated tomato and cucumber. Inoculated sample (tomato, cucumber) were dipped in 200 ml of electrolyzed acidic or alkali water, or 200 ppm chlorine water, or 3% H2O2 and/or sterile distilled water and hand rubbed for 90 seconds followed by second wash with sterile distilled water for 90 seconds to minimize the residual effect. Approximately 2.0 log CFU/g reduction was observed when washed with acidic electrolyzed water (EO) and alkaline water (AlcO). On the other hand, approximately 3.0-4.0 log CFU/g reduction was observed while washing with chlorine water and 3% H2O2. Washing with distilled water found ineffective in reducing the pathogen. Prevalence of total microbial population, coliforms, Salmonella enteriditis, E. coli O157:H7, Listeria monocytogenes, Yersinia enterocolitica was also observed in non-spiked samples (tomato, cucumber). It was found that total microbial population, coliform bacteria and other pathogens varied among different samples depending on the location and type of samples. However, no Salmonella spp., were found in the tested samples. The results revealed that 3% H2O2 or 200 ppm chlorine water gave better reduction than that of acidic electrolyzed water and alkali water.
Effectiveness of different sanitizers in inactivating E. coli O157:H7 in Tomato and Cucumber
doi:10.11648/j.jfns.s.2015030102.21
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Zohirul Islam
Sabrina Sultana
M. Majibur Rahman
Sabita R. Rahman
Md. Latiful Bari
Effectiveness of different sanitizers in inactivating E. coli O157:H7 in Tomato and Cucumber
3
1
64
64
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.21
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.21
© Science Publishing Group
Combining of Bacteriophage and G. asaii Application to Reduce L. monocytogenes on Fresh-Cut Melon under Low Temperature and Packing with Functional Film
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.25
Gluconobacter asaii (a bacterial antagonist naturally occurring on apple fruit) and bacteriophage were tested as biocontrol agents of Listeria monocytogenes on fresh-cut honeydew melon pieces during low temperature and packing with functional film made by zeolite mixed pegmatite thickness with 20 m. Gluconobacter asaii and bacteriophage were effective against of L. monocytogenes, but combining the two treatment was even more effective. G. asaii alone treatment reduced density approximately 4 to 5 logs and phage alone reduced populations by one log compared to the L. monocytogenes control. In comparison Listeria control treatment combining treatments reduced populations up to 6 logs by day 7 especially packing with functional film. Also shelf-life of melon with functional film extend 5~6 days compared to none film treatment under low temperature. The results of our study suggest that G. asaii and phage when combined could be very effective in reducing L. monocytogenes contamination of fresh-cut honeydew melon under low temperature and packing with functional film.
Gluconobacter asaii (a bacterial antagonist naturally occurring on apple fruit) and bacteriophage were tested as biocontrol agents of Listeria monocytogenes on fresh-cut honeydew melon pieces during low temperature and packing with functional film made by zeolite mixed pegmatite thickness with 20 m. Gluconobacter asaii and bacteriophage were effective against of L. monocytogenes, but combining the two treatment was even more effective. G. asaii alone treatment reduced density approximately 4 to 5 logs and phage alone reduced populations by one log compared to the L. monocytogenes control. In comparison Listeria control treatment combining treatments reduced populations up to 6 logs by day 7 especially packing with functional film. Also shelf-life of melon with functional film extend 5~6 days compared to none film treatment under low temperature. The results of our study suggest that G. asaii and phage when combined could be very effective in reducing L. monocytogenes contamination of fresh-cut honeydew melon under low temperature and packing with functional film.
Combining of Bacteriophage and G. asaii Application to Reduce L. monocytogenes on Fresh-Cut Melon under Low Temperature and Packing with Functional Film
doi:10.11648/j.jfns.s.2015030102.25
Journal of Food and Nutrition Sciences
2015-01-29
© Science Publishing Group
Yoon-Pyo Hong
Ji Weon Choi
Ji Hyun Lee
Ray-Yu Yang
Combining of Bacteriophage and G. asaii Application to Reduce L. monocytogenes on Fresh-Cut Melon under Low Temperature and Packing with Functional Film
3
1
83
83
2015-01-29
2015-01-29
10.11648/j.jfns.s.2015030102.25
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.25
© Science Publishing Group
Effects of Sodium Chlorite on Browning and Microbial Growth of Fresh-Cut ‘Green Oak’ Lettuce
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.43
The main problem of fresh-cut lettuce is browning at the cut surface and microbial contamination, which results in short shelf life. The effect of sodium chlorite (SC) on browning reduction and microbial growth on fresh-cut ‘Green oak’ lettuce salad was investigated. Green oak lettuce was washed with tap water before cutting into 3 cm of length. The samples were immediately immersed the cold solutions (4 °C) of 50 and 100 ppm SC for 1 min. The cold filtered water treatment was used as the control. The excess solution was removed by manual spindle. The treated samples were packed in polypropylene tray, top heated seal with polypropylene film, and then kept at 4 °C for 8 days. The results showed 100 ppm SC was the best concentration to reduce browning, the growth of E. coli and coliforms, and delay the increase of weight loss in fresh-cut green oak, whereas it did not have any effects on the growth of total aerobe bacteria, yeasts and molds, and firmness of fresh-cut green oak. This result implies that SC solution may be alternative substance to against browning and the growth of E. coli and coliforms in fresh-cut produce.
The main problem of fresh-cut lettuce is browning at the cut surface and microbial contamination, which results in short shelf life. The effect of sodium chlorite (SC) on browning reduction and microbial growth on fresh-cut ‘Green oak’ lettuce salad was investigated. Green oak lettuce was washed with tap water before cutting into 3 cm of length. The samples were immediately immersed the cold solutions (4 °C) of 50 and 100 ppm SC for 1 min. The cold filtered water treatment was used as the control. The excess solution was removed by manual spindle. The treated samples were packed in polypropylene tray, top heated seal with polypropylene film, and then kept at 4 °C for 8 days. The results showed 100 ppm SC was the best concentration to reduce browning, the growth of E. coli and coliforms, and delay the increase of weight loss in fresh-cut green oak, whereas it did not have any effects on the growth of total aerobe bacteria, yeasts and molds, and firmness of fresh-cut green oak. This result implies that SC solution may be alternative substance to against browning and the growth of E. coli and coliforms in fresh-cut produce.
Effects of Sodium Chlorite on Browning and Microbial Growth of Fresh-Cut ‘Green Oak’ Lettuce
doi:10.11648/j.jfns.s.2015030102.43
Journal of Food and Nutrition Sciences
2015-03-18
© Science Publishing Group
Daneeya Hengphum
Apiradee Uthairatanakij
Panida Boonyaritthongchai
Nutthachai Pongprasert
Pongphen Jitareerat
Effects of Sodium Chlorite on Browning and Microbial Growth of Fresh-Cut ‘Green Oak’ Lettuce
3
1
176
176
2015-03-18
2015-03-18
10.11648/j.jfns.s.2015030102.43
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030102.43
© Science Publishing Group
Hypervitaminia B12: An Unknown Endocrine Marker
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150302.11
Measurement of serum cobalamin (vitamin B12) is routinely used in Endocrinology/Metabolism in order to diagnose or rule out a suspected Cobalamin deficiency. Hypervitaminemia B12 or high serum level of cobalamin B12 is a clinical underestimated abnormality. A high fraction of patients have high cobalamin levels and no consensus exists regarding the clinical implications for this endocrine marker, which can be involved in serious medical situations like solid neoplasms, hepatopathy, hemopathy, renal failure, and also in case of functional deficiency. We describe four clinical cases illustrating this problem, and possible links between Hypervitaminia B12 and malignant diseases, potentially engaging the prognosis.
Measurement of serum cobalamin (vitamin B12) is routinely used in Endocrinology/Metabolism in order to diagnose or rule out a suspected Cobalamin deficiency. Hypervitaminemia B12 or high serum level of cobalamin B12 is a clinical underestimated abnormality. A high fraction of patients have high cobalamin levels and no consensus exists regarding the clinical implications for this endocrine marker, which can be involved in serious medical situations like solid neoplasms, hepatopathy, hemopathy, renal failure, and also in case of functional deficiency. We describe four clinical cases illustrating this problem, and possible links between Hypervitaminia B12 and malignant diseases, potentially engaging the prognosis.
Hypervitaminia B12: An Unknown Endocrine Marker
doi:10.11648/j.jfns.20150302.11
Journal of Food and Nutrition Sciences
2015-02-16
© Science Publishing Group
Zulfiqar A. A.
Sebaux A.
Andrès E.
Novella J. L.
Hypervitaminia B12: An Unknown Endocrine Marker
3
2
34
34
2015-02-16
2015-02-16
10.11648/j.jfns.20150302.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150302.11
© Science Publishing Group
Comparative Evaluation of Lycopene Content and Some Chemical Properties of Commonly Consumed Brands of Tomato Paste in Port –Harcourt, South-South, Nigeria
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150302.12
A comparative evaluation of lycopene content and some chemical properties of commonly consumed brands of tomato paste were investigated. Six double concentrate tomato paste and a locally processed sample (freshly milled and boiled tomato used as control were reviewed. Chemical composition of the samples revealed that locally processed tomato was the least in total solids, pH, viscosity and lycopene, with Gino tomato brand having the highest lycopene content. All brands of tomato paste showed a significant difference (p>0.05) in the chemical parameters. Proximate analysis showed that moisture content ranged from 69.00 – 84.85%, while ash, protein and carbohydrate ranged from 1.11 – 2.80%, 2.95 – 4.87% and 7.91 -18.58% respectively, with the locally processed sample been the least in all cases. The findings in this study showed that there exist significant difference between tomato products in terms of lycopene and other chemical parameters as a result of processing and varietal differences.
A comparative evaluation of lycopene content and some chemical properties of commonly consumed brands of tomato paste were investigated. Six double concentrate tomato paste and a locally processed sample (freshly milled and boiled tomato used as control were reviewed. Chemical composition of the samples revealed that locally processed tomato was the least in total solids, pH, viscosity and lycopene, with Gino tomato brand having the highest lycopene content. All brands of tomato paste showed a significant difference (p>0.05) in the chemical parameters. Proximate analysis showed that moisture content ranged from 69.00 – 84.85%, while ash, protein and carbohydrate ranged from 1.11 – 2.80%, 2.95 – 4.87% and 7.91 -18.58% respectively, with the locally processed sample been the least in all cases. The findings in this study showed that there exist significant difference between tomato products in terms of lycopene and other chemical parameters as a result of processing and varietal differences.
Comparative Evaluation of Lycopene Content and Some Chemical Properties of Commonly Consumed Brands of Tomato Paste in Port –Harcourt, South-South, Nigeria
doi:10.11648/j.jfns.20150302.12
Journal of Food and Nutrition Sciences
2015-03-02
© Science Publishing Group
Eke-Ejiofor J.
Comparative Evaluation of Lycopene Content and Some Chemical Properties of Commonly Consumed Brands of Tomato Paste in Port –Harcourt, South-South, Nigeria
3
2
37
37
2015-03-02
2015-03-02
10.11648/j.jfns.20150302.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150302.12
© Science Publishing Group
Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150302.14
First four cultivated (P.ostreatus, L.edodes, A.bisporus#1, A. bisporus#2) and eight wild (A.campestris, L.sulphureus, T.clypeatus, T.microcarpus#1, T.aurantiacus, T.microcarpus#2, T.letestui and Termitomyces spps) edible mushrooms collected from Ethiopia were analyzed for their proximate composition. Then to measure the quality of the crude protein, nine mushrooms were selected for further investigation of their amino acid composition. The proximate (g/100g) composition in dry weight basis was significantly (P<0.05) varied and ranged: protein 6.84-36.7, fat 1.34-5.16, ash 1.75 - 25.3 (T.microcarpus#2), dietary fiber 6.40-13.4, utilizable carbohydrate 32.3-82.3 and energy 266.8 -381.1 kcal on average. All mushrooms contained 18 amino acids ranging in percentage (%): Asp (4.87-10.4), Glu (0.64-2.75), Ser (1.46-2.64), Asn (1.90-4.45), Gln (1.06-4.51), His-Gly-Thr (4.05-15.9), Ala (1.07-6.6), Arg (1.62-6.77), Tyr (1.176-10.0), Cys-SS-Cys (1.08-3.67), Val-Met (2.27-6.15), Phe (0.93-1.75), Ile (0.84-1.71), Leu (0.79-9.66) and Lys (0.869-2.37). Hence, the edible mushrooms have good nutrition value and could be a good addition to diet of the Ethiopian people.
First four cultivated (P.ostreatus, L.edodes, A.bisporus#1, A. bisporus#2) and eight wild (A.campestris, L.sulphureus, T.clypeatus, T.microcarpus#1, T.aurantiacus, T.microcarpus#2, T.letestui and Termitomyces spps) edible mushrooms collected from Ethiopia were analyzed for their proximate composition. Then to measure the quality of the crude protein, nine mushrooms were selected for further investigation of their amino acid composition. The proximate (g/100g) composition in dry weight basis was significantly (P<0.05) varied and ranged: protein 6.84-36.7, fat 1.34-5.16, ash 1.75 - 25.3 (T.microcarpus#2), dietary fiber 6.40-13.4, utilizable carbohydrate 32.3-82.3 and energy 266.8 -381.1 kcal on average. All mushrooms contained 18 amino acids ranging in percentage (%): Asp (4.87-10.4), Glu (0.64-2.75), Ser (1.46-2.64), Asn (1.90-4.45), Gln (1.06-4.51), His-Gly-Thr (4.05-15.9), Ala (1.07-6.6), Arg (1.62-6.77), Tyr (1.176-10.0), Cys-SS-Cys (1.08-3.67), Val-Met (2.27-6.15), Phe (0.93-1.75), Ile (0.84-1.71), Leu (0.79-9.66) and Lys (0.869-2.37). Hence, the edible mushrooms have good nutrition value and could be a good addition to diet of the Ethiopian people.
Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia
doi:10.11648/j.jfns.20150302.14
Journal of Food and Nutrition Sciences
2015-03-19
© Science Publishing Group
Ashagrie Z. Woldegiorgis
Dawit Abate
Gulelat D. Haki
Gregory R. Ziegler
Proximate and Amino Acid Composition of Wild and Cultivated Edible Mushrooms Collected from Ethiopia
3
2
54
54
2015-03-19
2015-03-19
10.11648/j.jfns.20150302.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150302.14
© Science Publishing Group
Assessment of Adult Nutritional Status and Associated Factors Among ART Users in Nekemte Referral Hospital and Health Center, East Wollega Zone, Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150302.15
The aim of this study was to assess nutritional status and associated risk factors of patients living with HIV/AIDS following Anti Retro viral Therapy at Nekemte Referral Hospital and Nekemte health center, Ethiopia. A cross-sectional descriptive study was conducted from January 15, 2013 to March, 2013 in Nekemte Referral Hospital and health center. A total of 423 ART users are selected by systematic random sampling technique from all adult ART clients will be included in the study area. The data will be collected by one physician, three nurses, two Health Officers and three data clerks. Clinical assessments, measurements of height and weight and structured questionnaire based interview will be used for data collection after the proper consent and ethical clearance. In this study the prevalence of malnutrition in HIV/AIDS clients who attend ART was (27%). Both HIV/AIDS and malnutrition independently cause progressive damage to the immune system and increased susceptibility to infection. ART interruption and presence of opportunistic infection (tuberculosis) were significantly associated with nutritional statuses of the adults on the ART in Nekemte referral hospital and Nekemte health center. In Nekemte Referral Hospital and Nekemte Health center clients are malnourished due to the associated factors such as presence of opportunistic infection that is tuberculosis. From 19 clients that have TB (75.9%) of them are mal nourished and interrupting treatment was seen to contribute to malnutrition for the respondents. Awareness creation should be made for not to interrupt ART since effective treatment with ART reduces the chance of progression to active TB.
The aim of this study was to assess nutritional status and associated risk factors of patients living with HIV/AIDS following Anti Retro viral Therapy at Nekemte Referral Hospital and Nekemte health center, Ethiopia. A cross-sectional descriptive study was conducted from January 15, 2013 to March, 2013 in Nekemte Referral Hospital and health center. A total of 423 ART users are selected by systematic random sampling technique from all adult ART clients will be included in the study area. The data will be collected by one physician, three nurses, two Health Officers and three data clerks. Clinical assessments, measurements of height and weight and structured questionnaire based interview will be used for data collection after the proper consent and ethical clearance. In this study the prevalence of malnutrition in HIV/AIDS clients who attend ART was (27%). Both HIV/AIDS and malnutrition independently cause progressive damage to the immune system and increased susceptibility to infection. ART interruption and presence of opportunistic infection (tuberculosis) were significantly associated with nutritional statuses of the adults on the ART in Nekemte referral hospital and Nekemte health center. In Nekemte Referral Hospital and Nekemte Health center clients are malnourished due to the associated factors such as presence of opportunistic infection that is tuberculosis. From 19 clients that have TB (75.9%) of them are mal nourished and interrupting treatment was seen to contribute to malnutrition for the respondents. Awareness creation should be made for not to interrupt ART since effective treatment with ART reduces the chance of progression to active TB.
Assessment of Adult Nutritional Status and Associated Factors Among ART Users in Nekemte Referral Hospital and Health Center, East Wollega Zone, Ethiopia
doi:10.11648/j.jfns.20150302.15
Journal of Food and Nutrition Sciences
2015-03-21
© Science Publishing Group
Meskerem Alemayehu kenea
Sileshi Garoma
Habtamu Fekadu Gemede
Assessment of Adult Nutritional Status and Associated Factors Among ART Users in Nekemte Referral Hospital and Health Center, East Wollega Zone, Ethiopia
3
2
62
62
2015-03-21
2015-03-21
10.11648/j.jfns.20150302.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150302.15
© Science Publishing Group
Cultivation of Shiitake Mushroom (Lentinus edodes) on Coffee Husk at Dilla University, Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150302.16
Mushroom cultivation is one of the efficient ways by which residues can be recycled and also improve food supply with high food quality to the humans. Cultivation of shiitake mushroom has increased tremendously throughout the world because of its abilities to grow at a wide range of temperature and utilized various agro-based residues as well as its medicinal value. Therefore the present study was designed to primarily assessing the cultivation of Lentinus edodes on abundantly available solid wastes (Coffee husk) for conversions in to foods which otherwise is left for natural degradation and also provide necessary information for their further utilization. As result revealed, Lentinus edodes was cultivated on coffee husk through yielding much of fruit body. Therefore, Lentinus edodes is one of the best mushroom that can be convert this solid reside in to therapeutic agent contain foods.
Mushroom cultivation is one of the efficient ways by which residues can be recycled and also improve food supply with high food quality to the humans. Cultivation of shiitake mushroom has increased tremendously throughout the world because of its abilities to grow at a wide range of temperature and utilized various agro-based residues as well as its medicinal value. Therefore the present study was designed to primarily assessing the cultivation of Lentinus edodes on abundantly available solid wastes (Coffee husk) for conversions in to foods which otherwise is left for natural degradation and also provide necessary information for their further utilization. As result revealed, Lentinus edodes was cultivated on coffee husk through yielding much of fruit body. Therefore, Lentinus edodes is one of the best mushroom that can be convert this solid reside in to therapeutic agent contain foods.
Cultivation of Shiitake Mushroom (Lentinus edodes) on Coffee Husk at Dilla University, Ethiopia
doi:10.11648/j.jfns.20150302.16
Journal of Food and Nutrition Sciences
2015-03-24
© Science Publishing Group
Fekadu Alemu
Cultivation of Shiitake Mushroom (Lentinus edodes) on Coffee Husk at Dilla University, Ethiopia
3
2
70
70
2015-03-24
2015-03-24
10.11648/j.jfns.20150302.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150302.16
© Science Publishing Group
The Relation between Nutritional Habits and Social Factors on School Performance of Students of Elementary Schools in Fayoum
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150302.17
Background: Malnutrition among children in developing countries continues to impair health and development. School feeding is supposed to eliminate hunger of school age children improving their health, education and future productivity as adults. Objective: to assess the effect of breakfast and school feeding program (SFP) on the academic performance of primary school children in Fayoum governorate. Methods: The intervention group consisted of 576 pupils in the 5th grade chosen randomly from schools have taken school meal for five years. The control group was 233 age and sex-matched pupils chosen randomly from schools have never taken school meal. The snack consists of a pie fortified with minerals and vitamins. Assessment of nutritional status, socio-demographic variables and dietary behaviour was performed. Grades of pupils were taken. Results: Children, who have got school meal for five years, 81.8% and 88.7% of them passed in school and math respectively, for girls the effect was higher. Other nutritional factors have less positive effect. Social factors have less effect on both school achievement and math. Multiple regression analysis presents school meal as the main predictor of school achievement and math grades, while sex and family income are the only socioeconomic variables predictors of school achievement and math grades. Conclusion: School snack has the opportunity to alleviate short-term hunger during the school day. Providing students with important micronutrients especially iron, regularly through daily intake of school snacks, results in improvement in school grades. School meal should be one of multiple interventions designed to improve the environment in which poor children live and learn.
Background: Malnutrition among children in developing countries continues to impair health and development. School feeding is supposed to eliminate hunger of school age children improving their health, education and future productivity as adults. Objective: to assess the effect of breakfast and school feeding program (SFP) on the academic performance of primary school children in Fayoum governorate. Methods: The intervention group consisted of 576 pupils in the 5th grade chosen randomly from schools have taken school meal for five years. The control group was 233 age and sex-matched pupils chosen randomly from schools have never taken school meal. The snack consists of a pie fortified with minerals and vitamins. Assessment of nutritional status, socio-demographic variables and dietary behaviour was performed. Grades of pupils were taken. Results: Children, who have got school meal for five years, 81.8% and 88.7% of them passed in school and math respectively, for girls the effect was higher. Other nutritional factors have less positive effect. Social factors have less effect on both school achievement and math. Multiple regression analysis presents school meal as the main predictor of school achievement and math grades, while sex and family income are the only socioeconomic variables predictors of school achievement and math grades. Conclusion: School snack has the opportunity to alleviate short-term hunger during the school day. Providing students with important micronutrients especially iron, regularly through daily intake of school snacks, results in improvement in school grades. School meal should be one of multiple interventions designed to improve the environment in which poor children live and learn.
The Relation between Nutritional Habits and Social Factors on School Performance of Students of Elementary Schools in Fayoum
doi:10.11648/j.jfns.20150302.17
Journal of Food and Nutrition Sciences
2015-03-26
© Science Publishing Group
Hanan A. Hussien
Nabih A. Ibrahim
Amal Hassanin
The Relation between Nutritional Habits and Social Factors on School Performance of Students of Elementary Schools in Fayoum
3
2
83
83
2015-03-26
2015-03-26
10.11648/j.jfns.20150302.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150302.17
© Science Publishing Group
Nutrition Education Influences Vitamin A-Related Knowledge, Attitudes, and Practices of Child Caregivers Towards the Production of Orange-Fleshed Sweet Potato in Uganda
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150302.13
This study had two major objectives: to assess the effect of nutrition education carried out among urban and peri-urban farming communities in Kampala, Uganda on (a) production of Orange-Fleshed Sweet Potato (OFSP), and (b) vitamin A related knowledge, attitudes and practices of child caregivers. A Cross-sectional sample of households that were involved in farming of orange fleshed sweet potato (OFSP) and had 2–6 year old children (n=457) were purposively selected from four divisions of Kampala Capital City Authority (Kawempe, Rubaga, Makindye, and Nakawa) to participate in a controlled, cohort intervention. Respondents in Kawempe division had received training in production of OFSP and nutrition education; Rubaga division only had training in production of OFSP; Nakawa division only had nutrition education while Makindye division did not have any training and served as the control. A coded questionnaire was used to collect caregiver’s perceptions of nutrition and production attributes of OFSP compared with other potato varieties as well as Vitamin A related knowledge, attitudes and practices. Chi-square tests were used to test for relationships amongst divisions for variables of interest. A p value of < 5% was used to judge statistically significant differences. Results showed that all respondents judged OFSP varieties to be better than other potato varieties with respect to: early maturity, yield, multiple utilization, nutritional value, and taste (p<0.05). Respondents who had received nutrition education had better knowledge than other respondents related to vitamin A, OFSP as a source of vitamin A and attitudes towards health and child health practices (p<0.05). About 60% of the respondents that received nutrition education correctly identified at least two sources of vitamin A compared to about 40% for respondents without nutrition education. Results from a seven (7) day recall showed significantly higher consumption of foods that are rich in Vitamin A by respondents from divisions that received nutrition education (p<0.05). Similarly, significantly more respondents who had nutrition education had positive attitudes toward Vitamin A utilization.
This study had two major objectives: to assess the effect of nutrition education carried out among urban and peri-urban farming communities in Kampala, Uganda on (a) production of Orange-Fleshed Sweet Potato (OFSP), and (b) vitamin A related knowledge, attitudes and practices of child caregivers. A Cross-sectional sample of households that were involved in farming of orange fleshed sweet potato (OFSP) and had 2–6 year old children (n=457) were purposively selected from four divisions of Kampala Capital City Authority (Kawempe, Rubaga, Makindye, and Nakawa) to participate in a controlled, cohort intervention. Respondents in Kawempe division had received training in production of OFSP and nutrition education; Rubaga division only had training in production of OFSP; Nakawa division only had nutrition education while Makindye division did not have any training and served as the control. A coded questionnaire was used to collect caregiver’s perceptions of nutrition and production attributes of OFSP compared with other potato varieties as well as Vitamin A related knowledge, attitudes and practices. Chi-square tests were used to test for relationships amongst divisions for variables of interest. A p value of < 5% was used to judge statistically significant differences. Results showed that all respondents judged OFSP varieties to be better than other potato varieties with respect to: early maturity, yield, multiple utilization, nutritional value, and taste (p<0.05). Respondents who had received nutrition education had better knowledge than other respondents related to vitamin A, OFSP as a source of vitamin A and attitudes towards health and child health practices (p<0.05). About 60% of the respondents that received nutrition education correctly identified at least two sources of vitamin A compared to about 40% for respondents without nutrition education. Results from a seven (7) day recall showed significantly higher consumption of foods that are rich in Vitamin A by respondents from divisions that received nutrition education (p<0.05). Similarly, significantly more respondents who had nutrition education had positive attitudes toward Vitamin A utilization.
Nutrition Education Influences Vitamin A-Related Knowledge, Attitudes, and Practices of Child Caregivers Towards the Production of Orange-Fleshed Sweet Potato in Uganda
doi:10.11648/j.jfns.20150302.13
Journal of Food and Nutrition Sciences
2015-03-15
© Science Publishing Group
Josephine Nabugoomu
Agnes Namutebi
Archileo N. Kaaya
George Nasinyama
Nutrition Education Influences Vitamin A-Related Knowledge, Attitudes, and Practices of Child Caregivers Towards the Production of Orange-Fleshed Sweet Potato in Uganda
3
2
46
46
2015-03-15
2015-03-15
10.11648/j.jfns.20150302.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150302.13
© Science Publishing Group
Valuing the Antigenicity of Sheep Milk Proteins after Fermentation at 40ºC
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.11
The main objective of this work is to show a fermentation influence by some associations of two lactic acid bacteria and three bifidobacteria on proteolysis and the antigenicity of sheep milk proteins. This latter freshly collected is skimmed, sterilized and inoculated by a mixed culture. The mixture is homogenized and incubated at 40°C until it is a curd. On these fermented milks previously lyophilized, were measured the rate of lactic acid product, bacterial counts, the rate of total protein, α-NH2 functions and the antigenicity of three proteins (β-Lg, α-La and SA). The obtained averages are compared with the "t" test of Student compared to sterile milk without ferment taken as control. The best proteolysis is achieved in the fermented milk by Streptococcus thermophilus (St) associated with Lactobacillus plantarum (Lp) with a high antigenic potential of β-Lg and the α-La probably due to the detection of unmasked antigenic sites.
The main objective of this work is to show a fermentation influence by some associations of two lactic acid bacteria and three bifidobacteria on proteolysis and the antigenicity of sheep milk proteins. This latter freshly collected is skimmed, sterilized and inoculated by a mixed culture. The mixture is homogenized and incubated at 40°C until it is a curd. On these fermented milks previously lyophilized, were measured the rate of lactic acid product, bacterial counts, the rate of total protein, α-NH2 functions and the antigenicity of three proteins (β-Lg, α-La and SA). The obtained averages are compared with the "t" test of Student compared to sterile milk without ferment taken as control. The best proteolysis is achieved in the fermented milk by Streptococcus thermophilus (St) associated with Lactobacillus plantarum (Lp) with a high antigenic potential of β-Lg and the α-La probably due to the detection of unmasked antigenic sites.
Valuing the Antigenicity of Sheep Milk Proteins after Fermentation at 40ºC
doi:10.11648/j.jfns.20150303.11
Journal of Food and Nutrition Sciences
2015-04-03
© Science Publishing Group
M. Missouri
A. Chekroun
S. Belalia
H. Mahdjoub Bessam
O. Kheroua
Valuing the Antigenicity of Sheep Milk Proteins after Fermentation at 40ºC
3
3
89
89
2015-04-03
2015-04-03
10.11648/j.jfns.20150303.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.11
© Science Publishing Group
Quality Evaluation of Enzyme Liquefied Papaya Juice Concentrate (PJC) Stored at Various Temperatures
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.12
This paper aims to study the effect of storage on enzyme liquefied papaya juice concentrate. Papaya pulp was liquefied using pectinase enzyme for juice extraction. The enzyme liquefied juice was subjected to concentration process by adopting Single Effect Tubular Evaporator (SETE) at 50°C with 24 inches vacuum. The Papaya Juice Concentrate (PJC), 68°brix was packed in high density polyethylene (HDPE) jars (200 g capacity) by leaving one inch head space and packed PJC jars were stored at various temperatures such as room temperature (RT, 29±1°C), low temperature (LT, 4°C) and frozen storage temperature (FT, -18°C). The PJC samples were analyzed for physicochemical characteristics and microbial load at 15 days intervals using methods reported in the literature. During storage, the PJC samples stored at RT showed significant increase in L, a and b values and browning as compared to LT and FT, while slight change in carotenoid content was observed. At the end of one month storage, the microbial counts (colony-forming unit/g) like total plate counts, yeast and molds counts and Staphylococcus counts in the PJC samples were low and Escherichia coli was absent. The study showed that enzymatic liquefaction can be used for better juice extraction from papaya and PJC prepared from this juice was physicochemically and microbiologically stable at various temperatures for one month.
This paper aims to study the effect of storage on enzyme liquefied papaya juice concentrate. Papaya pulp was liquefied using pectinase enzyme for juice extraction. The enzyme liquefied juice was subjected to concentration process by adopting Single Effect Tubular Evaporator (SETE) at 50°C with 24 inches vacuum. The Papaya Juice Concentrate (PJC), 68°brix was packed in high density polyethylene (HDPE) jars (200 g capacity) by leaving one inch head space and packed PJC jars were stored at various temperatures such as room temperature (RT, 29±1°C), low temperature (LT, 4°C) and frozen storage temperature (FT, -18°C). The PJC samples were analyzed for physicochemical characteristics and microbial load at 15 days intervals using methods reported in the literature. During storage, the PJC samples stored at RT showed significant increase in L, a and b values and browning as compared to LT and FT, while slight change in carotenoid content was observed. At the end of one month storage, the microbial counts (colony-forming unit/g) like total plate counts, yeast and molds counts and Staphylococcus counts in the PJC samples were low and Escherichia coli was absent. The study showed that enzymatic liquefaction can be used for better juice extraction from papaya and PJC prepared from this juice was physicochemically and microbiologically stable at various temperatures for one month.
Quality Evaluation of Enzyme Liquefied Papaya Juice Concentrate (PJC) Stored at Various Temperatures
doi:10.11648/j.jfns.20150303.12
Journal of Food and Nutrition Sciences
2015-04-03
© Science Publishing Group
B. V. Vishal
A. S. Chauhan
M. N. Rekha
P. S. Negi
Quality Evaluation of Enzyme Liquefied Papaya Juice Concentrate (PJC) Stored at Various Temperatures
3
3
97
97
2015-04-03
2015-04-03
10.11648/j.jfns.20150303.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.12
© Science Publishing Group
Nutritional Intervention- The Impact on Vitamins and Minerals Intake to Overweight and Obese Patients
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.13
Background and Aims- To evaluate the impact of nutritional intervention on vitamins and minerals from intake food and anthropometric parameters at overweight and obese patients. Material and methods- To a sample of 40 overweight and obese patients we evaluated the nutritional content of food intake (kilocalories, macro and micronutrients) before and after a low caloric diet. We also measured anthropometric parameters like weight, body mass index, body fat, percent of body fat, abdominal circumference and arterial tension. Results- After the nutritional intervention, overweight and obese patients had significantly lower level of intake carbohydrates (P=.018), lipids (P=.002), B1 vitamin (P<.001), B3 vitamin (P=.02) and E vitamin (P=.016). There is a significantly increased level of proteins (P<.001). Regarding the minerals, we found that the intake levels of following‘s decreased: sodium (P<.001), magnesium (P=.006), zinc (P=.035), copper (P=.002), manganese (P<.001). Phosphorus is the only mineral of which the intake level increased significantly (P<.001). All the anthropometric parameters decreased significantly: weight (P<.001), body mass index (P<.001), body fat (P<.001), percent of body fat (P<.001), abdominal circumference (P<0.001), systolic arterial tension (P<.001), diastolic arterial tension (P=.002). Conclusions- All our overweight and obese patients had imbalanced intake of vitamins and minerals both before and after intervention. There is a significant improved on anthropometric measures after nutritional intervention. We need to pay more attention to food quality and quantity during low caloric diet, thus to assure the recommended daily intake for vitamins and minerals.
Background and Aims- To evaluate the impact of nutritional intervention on vitamins and minerals from intake food and anthropometric parameters at overweight and obese patients. Material and methods- To a sample of 40 overweight and obese patients we evaluated the nutritional content of food intake (kilocalories, macro and micronutrients) before and after a low caloric diet. We also measured anthropometric parameters like weight, body mass index, body fat, percent of body fat, abdominal circumference and arterial tension. Results- After the nutritional intervention, overweight and obese patients had significantly lower level of intake carbohydrates (P=.018), lipids (P=.002), B1 vitamin (P<.001), B3 vitamin (P=.02) and E vitamin (P=.016). There is a significantly increased level of proteins (P<.001). Regarding the minerals, we found that the intake levels of following‘s decreased: sodium (P<.001), magnesium (P=.006), zinc (P=.035), copper (P=.002), manganese (P<.001). Phosphorus is the only mineral of which the intake level increased significantly (P<.001). All the anthropometric parameters decreased significantly: weight (P<.001), body mass index (P<.001), body fat (P<.001), percent of body fat (P<.001), abdominal circumference (P<0.001), systolic arterial tension (P<.001), diastolic arterial tension (P=.002). Conclusions- All our overweight and obese patients had imbalanced intake of vitamins and minerals both before and after intervention. There is a significant improved on anthropometric measures after nutritional intervention. We need to pay more attention to food quality and quantity during low caloric diet, thus to assure the recommended daily intake for vitamins and minerals.
Nutritional Intervention- The Impact on Vitamins and Minerals Intake to Overweight and Obese Patients
doi:10.11648/j.jfns.20150303.13
Journal of Food and Nutrition Sciences
2015-04-09
© Science Publishing Group
Mihaela Posea
Andreea Dragomir
Emilia Rusu
Raluca Nan
Ramona Dragut
Florentina Radu
Ileana Teodoru
Gabriela Radulian
Nutritional Intervention- The Impact on Vitamins and Minerals Intake to Overweight and Obese Patients
3
3
102
102
2015-04-09
2015-04-09
10.11648/j.jfns.20150303.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.13
© Science Publishing Group
The Effect of Portulaca Oleracea Seeds on Anthropometric Measurements in Asthmatic Patients with Overweight and Obesity
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.14
Background and Objective: Many studies show that there is a relationship between asthma and obesity. Weight management is important in patients with asthma. In some countries, people used Portulaca oleracea seeds for lose weight. The experiment is designed to study the effect of Portulaca oleracea seeds on anthropometric measurements in asthmatic patients with overweight and obesity. Material and method: In a randomized clinical trial, 37 patients with asthma disease that refer to clinics of Tabriz University of medical sciences divided to intervention and control groups. First group (n=18) received protocol treatment and 10g/day Portulaca oleracea seeds in two doses with two glasses of water, while participants in second group (n=19) had only their protocol treatment and drank two glasses of water in every day for 8weeks. At the baseline and end of study, anthropometric measurements were obtained for each person and dietary intake and physical activity questionnaires were completed. Results: Mean age and history of asthma for participants at baseline was 45.13 ± 9.2 and 9.9 ± 8.1 years, respectively. Comparing of anthropometric measurements including weight, body mass index (BMI), waist circumference (WC) and hip circumference (HC), waist-to-hip ratio (WHR) between two groups indicated any significant differences between two groups after consumption of seeds (p>0.05). Conclusion: Administration of Portulaca oleracea seeds could not decrease anthropometric measurements in asthmatic patients with overweight and obesity.
Background and Objective: Many studies show that there is a relationship between asthma and obesity. Weight management is important in patients with asthma. In some countries, people used Portulaca oleracea seeds for lose weight. The experiment is designed to study the effect of Portulaca oleracea seeds on anthropometric measurements in asthmatic patients with overweight and obesity. Material and method: In a randomized clinical trial, 37 patients with asthma disease that refer to clinics of Tabriz University of medical sciences divided to intervention and control groups. First group (n=18) received protocol treatment and 10g/day Portulaca oleracea seeds in two doses with two glasses of water, while participants in second group (n=19) had only their protocol treatment and drank two glasses of water in every day for 8weeks. At the baseline and end of study, anthropometric measurements were obtained for each person and dietary intake and physical activity questionnaires were completed. Results: Mean age and history of asthma for participants at baseline was 45.13 ± 9.2 and 9.9 ± 8.1 years, respectively. Comparing of anthropometric measurements including weight, body mass index (BMI), waist circumference (WC) and hip circumference (HC), waist-to-hip ratio (WHR) between two groups indicated any significant differences between two groups after consumption of seeds (p>0.05). Conclusion: Administration of Portulaca oleracea seeds could not decrease anthropometric measurements in asthmatic patients with overweight and obesity.
The Effect of Portulaca Oleracea Seeds on Anthropometric Measurements in Asthmatic Patients with Overweight and Obesity
doi:10.11648/j.jfns.20150303.14
Journal of Food and Nutrition Sciences
2015-04-22
© Science Publishing Group
Seyyedeh Zahra Hosseini
Beitollah Alipour
khalil Ansarin
Akbar Sharifi
The Effect of Portulaca Oleracea Seeds on Anthropometric Measurements in Asthmatic Patients with Overweight and Obesity
3
3
107
107
2015-04-22
2015-04-22
10.11648/j.jfns.20150303.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.14
© Science Publishing Group
Formulated Nutri-Dense Burfi and Its Physico-Chemical Components
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.15
Micronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrient deficiency can lead to potentially harmful infections. Hence a study was done to combine the food groups to reduce the micronutrient deficiency. Purpose of the study was to formulate the nutri-dense burfi and assess the physico-chemical components of formulated nutri-dense burfi. Ingredients were procured from the local market. They were cleaned, peeled and washed. Weights were recorded, grated/ sliced, blanched and kept for dehydration. The dehydrated ingredients were ground, packed and sealed. Burfis were prepared using standard procedures. Results revealed that, the length of the burfi products ranged from 4cm to 5cm whereas the width measurement maintained at 3.5cm and thickness ranged from 0.5cm to 1cm.The chemical components of protein, fat, carbohydrate, beta-carotene in the incorporated products were higher as compared to the control products.
Micronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrient deficiency can lead to potentially harmful infections. Hence a study was done to combine the food groups to reduce the micronutrient deficiency. Purpose of the study was to formulate the nutri-dense burfi and assess the physico-chemical components of formulated nutri-dense burfi. Ingredients were procured from the local market. They were cleaned, peeled and washed. Weights were recorded, grated/ sliced, blanched and kept for dehydration. The dehydrated ingredients were ground, packed and sealed. Burfis were prepared using standard procedures. Results revealed that, the length of the burfi products ranged from 4cm to 5cm whereas the width measurement maintained at 3.5cm and thickness ranged from 0.5cm to 1cm.The chemical components of protein, fat, carbohydrate, beta-carotene in the incorporated products were higher as compared to the control products.
Formulated Nutri-Dense Burfi and Its Physico-Chemical Components
doi:10.11648/j.jfns.20150303.15
Journal of Food and Nutrition Sciences
2015-05-06
© Science Publishing Group
Charis Kharkongor Ripnar
Umadevi S. Hiremath
Anitha S.
Formulated Nutri-Dense Burfi and Its Physico-Chemical Components
3
3
113
113
2015-05-06
2015-05-06
10.11648/j.jfns.20150303.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.15
© Science Publishing Group
Nutritional and Phytochemical Profile of Niger Cultivated Date Palm (Phoenix Dactilyfera L)
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.16
The chemical constituents available in plants have been reported to vary with the geographical location of the plants. This investigation assessed the nutritional and phytochemical profile of Niger date palm (Khaokhara) fruit and sought to determine any uniqueness of Niger cultivate Date palm relative to Date palms cultivated in other regions. Standard procedures as described by AOAC were employed in the analyses. The moisture, crude protein and fat contents were determined to be 13.40, 2.67 and 0.70 g/100g respectively while the dietary fibre, ash, and carbohydrate values were respectively estimated as 2.13, 3.29 and 76.95 g/100g. The antioxidant vitamins present in the fruit were also evaluated; ascorbic acid (0.5mg/100g), carotenoid (15.5µg/100g) and Tocopherol (0.00mg/100g). Phytochemical screening of the fruit showed that it contained alkaloids (1.59g/100g), anthraxquinones (0.17g/100g), flavonoids (3.36g/100g), tannins (0.69g/100g), saponins (1.37 x 10-3g/100g) and terpenoids (1.97 x 10-3 g/100g). Other phytochemicals that were detected but not quantified are phlobatanins and steroids. This fruit is very rich in potassium (360.79 mg/100g) and contains appreciable amount of calcium and phosphorus (37.45 and 27.30 g/100g respectively). Overall, the data obtained from this investigation did not show much difference between Niger Date palm fruit and other previously studied cultivars vis-a-vis phytochemical and nutritional compositions.
The chemical constituents available in plants have been reported to vary with the geographical location of the plants. This investigation assessed the nutritional and phytochemical profile of Niger date palm (Khaokhara) fruit and sought to determine any uniqueness of Niger cultivate Date palm relative to Date palms cultivated in other regions. Standard procedures as described by AOAC were employed in the analyses. The moisture, crude protein and fat contents were determined to be 13.40, 2.67 and 0.70 g/100g respectively while the dietary fibre, ash, and carbohydrate values were respectively estimated as 2.13, 3.29 and 76.95 g/100g. The antioxidant vitamins present in the fruit were also evaluated; ascorbic acid (0.5mg/100g), carotenoid (15.5µg/100g) and Tocopherol (0.00mg/100g). Phytochemical screening of the fruit showed that it contained alkaloids (1.59g/100g), anthraxquinones (0.17g/100g), flavonoids (3.36g/100g), tannins (0.69g/100g), saponins (1.37 x 10-3g/100g) and terpenoids (1.97 x 10-3 g/100g). Other phytochemicals that were detected but not quantified are phlobatanins and steroids. This fruit is very rich in potassium (360.79 mg/100g) and contains appreciable amount of calcium and phosphorus (37.45 and 27.30 g/100g respectively). Overall, the data obtained from this investigation did not show much difference between Niger Date palm fruit and other previously studied cultivars vis-a-vis phytochemical and nutritional compositions.
Nutritional and Phytochemical Profile of Niger Cultivated Date Palm (Phoenix Dactilyfera L)
doi:10.11648/j.jfns.20150303.16
Journal of Food and Nutrition Sciences
2015-05-09
© Science Publishing Group
Sarah Olufunso Oni
Abiola Muhammad Adeosun
Olusola Abiola Ladokun
Osasenaga Macdonald Ighodaro
Omotayo Moshood Oyedele
Nutritional and Phytochemical Profile of Niger Cultivated Date Palm (Phoenix Dactilyfera L)
3
3
118
118
2015-05-09
2015-05-09
10.11648/j.jfns.20150303.16
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.16
© Science Publishing Group
Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.17
Freeze-dried soybean snack foods are innovative and engage the nutritious whole soybean seeds in human diet. The freeze-dried soybeans provide high quality protein, cholesterol-free low percentage of saturated fats, minerals, and vitamins. Our research evaluated the quality of freeze-dried soybean seed products by testing their physical and textural properties. Seeds of six soybeans: R08-4004, R05-4969, R95-1705, Osage (4 non-genetically modified varieties), JYC-2 and UA Kirksey (2 genetically modified varieties) were cooked to prepare the freeze dried product. The physical characteristics such as color, water activity, water absorption efficiency, and textural characteristics including hardness and crunchiness were evaluated. The freeze-dried seeds showed significantly enhanced color and textural characteristics while maintaining crunchiness in the product along with low water activity. The water absorption efficiency increased with an increase in seed tissue integrity. The large sized seeds of genetically modified variety, JYC-2 (edamame or vegetable soybean) with high protein (42%), were found to be best suited for preparing the snack or breakfast cereal. This study showed that freeze-drying the soybean seeds maintains the quality attributes and appeal after processing. The Acoustic Envelop Detector technique for measuring textural qualities demonstrated significant potential for comprehensive results and greater application in testing similar food products. Our findings suggest a higher prospective for the freeze-dried soybeans as snack food or breakfast cereal with an impending commercial value.
Freeze-dried soybean snack foods are innovative and engage the nutritious whole soybean seeds in human diet. The freeze-dried soybeans provide high quality protein, cholesterol-free low percentage of saturated fats, minerals, and vitamins. Our research evaluated the quality of freeze-dried soybean seed products by testing their physical and textural properties. Seeds of six soybeans: R08-4004, R05-4969, R95-1705, Osage (4 non-genetically modified varieties), JYC-2 and UA Kirksey (2 genetically modified varieties) were cooked to prepare the freeze dried product. The physical characteristics such as color, water activity, water absorption efficiency, and textural characteristics including hardness and crunchiness were evaluated. The freeze-dried seeds showed significantly enhanced color and textural characteristics while maintaining crunchiness in the product along with low water activity. The water absorption efficiency increased with an increase in seed tissue integrity. The large sized seeds of genetically modified variety, JYC-2 (edamame or vegetable soybean) with high protein (42%), were found to be best suited for preparing the snack or breakfast cereal. This study showed that freeze-drying the soybean seeds maintains the quality attributes and appeal after processing. The Acoustic Envelop Detector technique for measuring textural qualities demonstrated significant potential for comprehensive results and greater application in testing similar food products. Our findings suggest a higher prospective for the freeze-dried soybeans as snack food or breakfast cereal with an impending commercial value.
Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans
doi:10.11648/j.jfns.20150303.17
Journal of Food and Nutrition Sciences
2015-05-12
© Science Publishing Group
Srinivas Rayaprolu
Navam Hettiarachchy
Mohammed Aldoury
Sungeun Cho
David Moseley
Pengyin Chen
Physical and Textural Attributes of Freeze-Dried Genetically Modified and Non-Genetically Modified Soy Beans
3
3
125
125
2015-05-12
2015-05-12
10.11648/j.jfns.20150303.17
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.17
© Science Publishing Group
Nutritional Awareness and Status of Adolescent Girls Studying in Schools of Urban and Rural Areas of District Kurukshetra
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.18
Adolescent constitute about 20% of the total population, during this period they experiment for their adult identity and transition from dependence to independence. This leads to development of feeling of awkwardness and development of malnutrition among them. The malnutrition during this period affects their later life i.e., adulthood and old age. Keeping this in view, present study has been conducted on them with the objective to assess their level of nutritional awareness as well as eating habits and nutritional status. For the purpose of study, total 970 adolescent girls, 500 from urban and 470 from rural area were randomly selected from different Government schools situated in urban and rural areas of district Kurukshetra. Questionnaire cum interview schedule techniques were adopted for collecting the data related to family background and dietary pattern as well as of nutritional knowledge. Out of 970 female adolescent subjects, majority (65.46%) of them were living in nuclear families followed by joint (34.53%). The maximum subjects belonging to nuclear families were from urban area (71.2%) as compared to rural area (59.36%) but maximum number of joint families belonged to rural (40.63%). About 89 % of adolescent girls were belonging to Hindu community. Sikh and Muslim girls constituted only 0.1% and 0.01% respectively. Regarding ordinal position maximum subjects of both urban and rural area had ordinal position first. The educational status of both mothers and fathers of the subjects were very low. Educated fathers of the respondents who were graduated were only 6.8% and mothers 1.2%. fathers of most of the subjects were involved in agricultural activities( 58.64%) and doing government jobs were only 0.84%. mother of most of the respondents were housewife 85.89%. maximum subjects of both rural and urban area were vegetarians and trend of taking lunch was very poor. Only 8.45% girls used to take the packed lunch. Pocket money used for eatable purposes at school was between the ranges of one to five rupees 68.15%. 55% girls purchased eatables sometimes and 24.2% never purchased any eatables. The money used to purchase and consume the eatables in the school was samosa and patties. Adolescent subjects belonging to urban area had better knowledge than subjects belonging to rural area. Regarding height and weight and body mass index, measurement of height and weight and calculation of BMI showed that about 81% were underweight and 1.8% was approaching towards obesity.
Adolescent constitute about 20% of the total population, during this period they experiment for their adult identity and transition from dependence to independence. This leads to development of feeling of awkwardness and development of malnutrition among them. The malnutrition during this period affects their later life i.e., adulthood and old age. Keeping this in view, present study has been conducted on them with the objective to assess their level of nutritional awareness as well as eating habits and nutritional status. For the purpose of study, total 970 adolescent girls, 500 from urban and 470 from rural area were randomly selected from different Government schools situated in urban and rural areas of district Kurukshetra. Questionnaire cum interview schedule techniques were adopted for collecting the data related to family background and dietary pattern as well as of nutritional knowledge. Out of 970 female adolescent subjects, majority (65.46%) of them were living in nuclear families followed by joint (34.53%). The maximum subjects belonging to nuclear families were from urban area (71.2%) as compared to rural area (59.36%) but maximum number of joint families belonged to rural (40.63%). About 89 % of adolescent girls were belonging to Hindu community. Sikh and Muslim girls constituted only 0.1% and 0.01% respectively. Regarding ordinal position maximum subjects of both urban and rural area had ordinal position first. The educational status of both mothers and fathers of the subjects were very low. Educated fathers of the respondents who were graduated were only 6.8% and mothers 1.2%. fathers of most of the subjects were involved in agricultural activities( 58.64%) and doing government jobs were only 0.84%. mother of most of the respondents were housewife 85.89%. maximum subjects of both rural and urban area were vegetarians and trend of taking lunch was very poor. Only 8.45% girls used to take the packed lunch. Pocket money used for eatable purposes at school was between the ranges of one to five rupees 68.15%. 55% girls purchased eatables sometimes and 24.2% never purchased any eatables. The money used to purchase and consume the eatables in the school was samosa and patties. Adolescent subjects belonging to urban area had better knowledge than subjects belonging to rural area. Regarding height and weight and body mass index, measurement of height and weight and calculation of BMI showed that about 81% were underweight and 1.8% was approaching towards obesity.
Nutritional Awareness and Status of Adolescent Girls Studying in Schools of Urban and Rural Areas of District Kurukshetra
doi:10.11648/j.jfns.20150303.18
Journal of Food and Nutrition Sciences
2015-05-15
© Science Publishing Group
Gurpreet Arora
G. K. Kochar
Gunjan Soni
Nutritional Awareness and Status of Adolescent Girls Studying in Schools of Urban and Rural Areas of District Kurukshetra
3
3
130
130
2015-05-15
2015-05-15
10.11648/j.jfns.20150303.18
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.18
© Science Publishing Group
Sensory Performance, Proximate and Antioxidant Activity of Tea from Composite Formulation of Cymbopogon citratus, Lippia multiflora and Ganoderma lucidum
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.19
Commercially produced herbal green teas consumed in Ghana are mostly those imported into the country. However, there are many plants such as “Srenunum” (Lippia multiflora) and lemongrass (Cymbopogon citratus), that are used by Ghanaians to brew herbal tea. The objectives of this study were to develop a tea product from the aforementioned herbs and “reishi” (Ganoderma lucidum), a medicinal mushroom. Three formulations (A, B and C) were produced according to the respective percentages (50:30:20, 30:20:50 and 20:50:30 for G. lucidum: L. multiflora: C. citratus). Formulation A came out as the most liked tea through an affective test (7 point hedonic scale) which was then compared to a known control (Lipton-yellow label) by chemical, proximate, antioxidant activity determination and sensory evaluation. The two tea samples (Tea A and Lipton) differed significantly with respect to aroma, colour, after taste and overall acceptability (p < 0.05). Tea A had significantly higher values for proteins, crude fibre and ash contents than Lipton in terms of their proximate compositions whereas Lipton contained higher levels of moisture and lipids (P< 0.05). For increasing concentrations of tea samples (10, 15, 20, 30, 50 µL) used in antioxidant activity determination, tea A recorded between 59.07 and 88.91mgTE/g, significantly higher than for Lipton (between 22.81 and 34.45mgTE/g) (P < 0.05). Given the high performance of Tea A, G. lucidum, L. multiflora and C. citratus can be successfully used to produce tea of equally good quality to encourage local consumption of indigenous herbs as well as reduce tea imports.
Commercially produced herbal green teas consumed in Ghana are mostly those imported into the country. However, there are many plants such as “Srenunum” (Lippia multiflora) and lemongrass (Cymbopogon citratus), that are used by Ghanaians to brew herbal tea. The objectives of this study were to develop a tea product from the aforementioned herbs and “reishi” (Ganoderma lucidum), a medicinal mushroom. Three formulations (A, B and C) were produced according to the respective percentages (50:30:20, 30:20:50 and 20:50:30 for G. lucidum: L. multiflora: C. citratus). Formulation A came out as the most liked tea through an affective test (7 point hedonic scale) which was then compared to a known control (Lipton-yellow label) by chemical, proximate, antioxidant activity determination and sensory evaluation. The two tea samples (Tea A and Lipton) differed significantly with respect to aroma, colour, after taste and overall acceptability (p < 0.05). Tea A had significantly higher values for proteins, crude fibre and ash contents than Lipton in terms of their proximate compositions whereas Lipton contained higher levels of moisture and lipids (P< 0.05). For increasing concentrations of tea samples (10, 15, 20, 30, 50 µL) used in antioxidant activity determination, tea A recorded between 59.07 and 88.91mgTE/g, significantly higher than for Lipton (between 22.81 and 34.45mgTE/g) (P < 0.05). Given the high performance of Tea A, G. lucidum, L. multiflora and C. citratus can be successfully used to produce tea of equally good quality to encourage local consumption of indigenous herbs as well as reduce tea imports.
Sensory Performance, Proximate and Antioxidant Activity of Tea from Composite Formulation of Cymbopogon citratus, Lippia multiflora and Ganoderma lucidum
doi:10.11648/j.jfns.20150303.19
Journal of Food and Nutrition Sciences
2015-05-26
© Science Publishing Group
Courage Sedem Dzah
Sensory Performance, Proximate and Antioxidant Activity of Tea from Composite Formulation of Cymbopogon citratus, Lippia multiflora and Ganoderma lucidum
3
3
138
138
2015-05-26
2015-05-26
10.11648/j.jfns.20150303.19
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150303.19
© Science Publishing Group
Ginger-induced Ileal Motility is Modified by Stress: Sex Differences in Rats
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030301.12
Ginger is widely used as a spice and also an effective herbal medicine to treat gastrointestinal disorders. On the other hand, stress can induce various modulation of digestive motility. Here, we investigated ginger effects on stress-induced motility of the isolated ileum in male and female rats, in vitro. Rats (Wistar, SPF, 7-12 weeks of age, 148-393 g BW) were divided into Control (1G) and 3G groups. 3G stress (every day for 10 min) was loaded by centrifugal apparatus for 1, 3, 15 and 30 days. After the stress loading at each day, a 1 cm-long section of the ileum was isolated under barbiturate anesthesia and fixed to a Magnus-type chamber filled with Tyrode solution. Ileal movements were observed for 60 s following application of zingerone, which is also called vanillylacetone and a key component of the pungency of ginger (0.1-10 μM). Spontaneous motility movements with phasic and tonic patterns were observed in the ileum. The former was a peristalsis-like movement and the latter was a slow fluctuation of the baseline. Ginger induced enhanced effects on the rhythmic phasic motility in relation to amplitude. In the female, 3G gravity loading had no effects on the ginger-induced motility, however, suppressive effect of the ginger-induced phasic movements was clearly observed at day 15 in the male. The present study showed that gravity stress changed ginger-induced effects on phasic ileal motility in the male, but not in the female, indicating that sex differences were observed in the ginger effects modulated by stress loading.
Ginger is widely used as a spice and also an effective herbal medicine to treat gastrointestinal disorders. On the other hand, stress can induce various modulation of digestive motility. Here, we investigated ginger effects on stress-induced motility of the isolated ileum in male and female rats, in vitro. Rats (Wistar, SPF, 7-12 weeks of age, 148-393 g BW) were divided into Control (1G) and 3G groups. 3G stress (every day for 10 min) was loaded by centrifugal apparatus for 1, 3, 15 and 30 days. After the stress loading at each day, a 1 cm-long section of the ileum was isolated under barbiturate anesthesia and fixed to a Magnus-type chamber filled with Tyrode solution. Ileal movements were observed for 60 s following application of zingerone, which is also called vanillylacetone and a key component of the pungency of ginger (0.1-10 μM). Spontaneous motility movements with phasic and tonic patterns were observed in the ileum. The former was a peristalsis-like movement and the latter was a slow fluctuation of the baseline. Ginger induced enhanced effects on the rhythmic phasic motility in relation to amplitude. In the female, 3G gravity loading had no effects on the ginger-induced motility, however, suppressive effect of the ginger-induced phasic movements was clearly observed at day 15 in the male. The present study showed that gravity stress changed ginger-induced effects on phasic ileal motility in the male, but not in the female, indicating that sex differences were observed in the ginger effects modulated by stress loading.
Ginger-induced Ileal Motility is Modified by Stress: Sex Differences in Rats
doi:10.11648/j.jfns.s.2015030301.12
Journal of Food and Nutrition Sciences
2015-02-27
© Science Publishing Group
Mari Kimoto
Jorge L. Zeredo
Masato S. Ota
Zenro Nihei
Kazuo Toda
Ginger-induced Ileal Motility is Modified by Stress: Sex Differences in Rats
3
3
8
8
2015-02-27
2015-02-27
10.11648/j.jfns.s.2015030301.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030301.12
© Science Publishing Group
Sex Differences in Ileal Somatostatin-Response after Stress Conditioning in Rats
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030301.11
We investigated the effects of somatostatin on the ileal movements after gravity stress and compared these effects between male and female rats. Using an in vitro preparation, measurements of ileal movements evoked by somatostatin application were done at 1, 3, 15 and 30 days after 3G gravity loading-conditioning. Mixed phasic and tonic patterns were observed in the ileal muscle activities. Gravity-stress decreased or antagonized somatostatin inhibitory effects on tonic ileal contraction at an early stage (at day 3) in females, but not in males, indicating that sex differences exist in the way that changes of somatostatin sensitivity is modulated by stress conditioning.
We investigated the effects of somatostatin on the ileal movements after gravity stress and compared these effects between male and female rats. Using an in vitro preparation, measurements of ileal movements evoked by somatostatin application were done at 1, 3, 15 and 30 days after 3G gravity loading-conditioning. Mixed phasic and tonic patterns were observed in the ileal muscle activities. Gravity-stress decreased or antagonized somatostatin inhibitory effects on tonic ileal contraction at an early stage (at day 3) in females, but not in males, indicating that sex differences exist in the way that changes of somatostatin sensitivity is modulated by stress conditioning.
Sex Differences in Ileal Somatostatin-Response after Stress Conditioning in Rats
doi:10.11648/j.jfns.s.2015030301.11
Journal of Food and Nutrition Sciences
2015-02-27
© Science Publishing Group
Mari Kimoto
Jorge L. Zeredo
Masato S. Ota
Zenro Nihei
Kazuo Toda
Sex Differences in Ileal Somatostatin-Response after Stress Conditioning in Rats
3
3
4
4
2015-02-27
2015-02-27
10.11648/j.jfns.s.2015030301.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030301.11
© Science Publishing Group
Sansho Intake Modulates Ileum Activity in Stress-loaded Rats
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030301.13
Sansho (Japanese pepper) is a common spice widely used in Japanese cuisine. In addition, it is also an important component in Kampo medicine, such as in Daiken Chuto, which stimulates gastrointestinal motility and improves postoperative ileus. On the other hand, we previously reported that gravity stress loading produce negative effects on ileal movements. In the present study, we report changes in ileal motility after gravity-stress with and without Sansho intake in male and female rats. Ileal movements were activated by topical Acetylcholine (Ach) application, and maximum amplitudes (MA) of the evoked contraction were compared. Clear tonic patterns were observed in the ileal motility after Ach application. After short-term stress, there were no significant differences in MA between control and Sansho-intake groups in both sexes. However, after long-term stress-loading, significant enhancement of MA was observed in Sansho-intake group in males, but not in females. The present study showed that SAN affected Ach-induced ileal motility in the male, but not in the female after long-term stress loading, indicating sex differences in effects of Sansho intake. It is suggested that Sansho is more effective in males than in females to decrease negative stress response.
Sansho (Japanese pepper) is a common spice widely used in Japanese cuisine. In addition, it is also an important component in Kampo medicine, such as in Daiken Chuto, which stimulates gastrointestinal motility and improves postoperative ileus. On the other hand, we previously reported that gravity stress loading produce negative effects on ileal movements. In the present study, we report changes in ileal motility after gravity-stress with and without Sansho intake in male and female rats. Ileal movements were activated by topical Acetylcholine (Ach) application, and maximum amplitudes (MA) of the evoked contraction were compared. Clear tonic patterns were observed in the ileal motility after Ach application. After short-term stress, there were no significant differences in MA between control and Sansho-intake groups in both sexes. However, after long-term stress-loading, significant enhancement of MA was observed in Sansho-intake group in males, but not in females. The present study showed that SAN affected Ach-induced ileal motility in the male, but not in the female after long-term stress loading, indicating sex differences in effects of Sansho intake. It is suggested that Sansho is more effective in males than in females to decrease negative stress response.
Sansho Intake Modulates Ileum Activity in Stress-loaded Rats
doi:10.11648/j.jfns.s.2015030301.13
Journal of Food and Nutrition Sciences
2015-07-03
© Science Publishing Group
Mari Kimoto
Jorge L. Zeredo
Masato S. Ota
Zenro Nihei
Kazuo Toda
Sansho Intake Modulates Ileum Activity in Stress-loaded Rats
3
3
12
12
2015-07-03
2015-07-03
10.11648/j.jfns.s.2015030301.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.s.2015030301.13
© Science Publishing Group
The Ingestion of High-Fructose Syrup-Containing Cola with a Hamburger Delays Postprandial Lipid Metabolism in Young Healthy Japanese Women
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150304.11
Aim: To investigate the acute effects of the ingestion of high-fructose syrup (HFS)-containing cola in combination with a hamburger on postprandial lipid metabolism. Methods: Twelve young healthy women with apolipoprotein E phenotype 3/3 were enrolled in the study. Each subject underwent 3 test trials in a randomized crossover design. The trials were as follows: C trial, cola (350 mL, containing HFS); H trial, 1 hamburger; CH trial, cola + hamburger. Venous blood samples were collected at fasting levels and at 0.5, 1, 2, 4, and 6 h after ingestion. Results: The serum concentrations of triglyceride (TG), remnant-like particle (RLP)-TG, and apolipoprotein B-48 (apoB48) peaked at 2 h in the H trial and at 4 h in the CH trial. Compared with each fasting level, the serum TG concentration in the H trial was significantly increased at 1, 2, and 4 h, and it returned to the fasting level at 6 h. However, compared with each fasting level, the TG concentration in the CH trial was significantly increased at 4 and 6 h, and it did not return to the fasting level at 6 h. The serum apoB48 concentration peaked at 2 h in the H trial and at 4 h in the CH trial. The apoB48 concentration at 4 and 6 h and the incremental area under the curve for apoB48 in the CH trial tended to be higher than those in the H trial. Conclusion: The ingestion of cola in combination with a hamburger delayed and extended postprandial lipidemia in comparison with the ingestion of a hamburger only, suggesting that fructose contained in the cola exacerbates postprandial lipid metabolism.
Aim: To investigate the acute effects of the ingestion of high-fructose syrup (HFS)-containing cola in combination with a hamburger on postprandial lipid metabolism. Methods: Twelve young healthy women with apolipoprotein E phenotype 3/3 were enrolled in the study. Each subject underwent 3 test trials in a randomized crossover design. The trials were as follows: C trial, cola (350 mL, containing HFS); H trial, 1 hamburger; CH trial, cola + hamburger. Venous blood samples were collected at fasting levels and at 0.5, 1, 2, 4, and 6 h after ingestion. Results: The serum concentrations of triglyceride (TG), remnant-like particle (RLP)-TG, and apolipoprotein B-48 (apoB48) peaked at 2 h in the H trial and at 4 h in the CH trial. Compared with each fasting level, the serum TG concentration in the H trial was significantly increased at 1, 2, and 4 h, and it returned to the fasting level at 6 h. However, compared with each fasting level, the TG concentration in the CH trial was significantly increased at 4 and 6 h, and it did not return to the fasting level at 6 h. The serum apoB48 concentration peaked at 2 h in the H trial and at 4 h in the CH trial. The apoB48 concentration at 4 and 6 h and the incremental area under the curve for apoB48 in the CH trial tended to be higher than those in the H trial. Conclusion: The ingestion of cola in combination with a hamburger delayed and extended postprandial lipidemia in comparison with the ingestion of a hamburger only, suggesting that fructose contained in the cola exacerbates postprandial lipid metabolism.
The Ingestion of High-Fructose Syrup-Containing Cola with a Hamburger Delays Postprandial Lipid Metabolism in Young Healthy Japanese Women
doi:10.11648/j.jfns.20150304.11
Journal of Food and Nutrition Sciences
2015-06-10
© Science Publishing Group
Hiromi Saito
Maiko Kato
Akihiro Yoshida
Michitaka Naito
The Ingestion of High-Fructose Syrup-Containing Cola with a Hamburger Delays Postprandial Lipid Metabolism in Young Healthy Japanese Women
3
4
146
146
2015-06-10
2015-06-10
10.11648/j.jfns.20150304.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150304.11
© Science Publishing Group
Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150304.14
Cashew apple (Anacardium occidentale L.) juice was produced and pasteurized at 80oC for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (30±1oC) and refrigeration (4oC) temperatures to study the effect of packaging materials on the vitamin C and pH of cashew-apple juice (CAJ). There were significant differences (p<0.05) in the value of vitamin C (48mg/100ml – 159mg/100ml) and pH (5.0 – 6.2) of the juice stored at 30±1oC as compared with those stored at 4oC.At the ambient temperature, the highest loss of Vitamin C was observed with samples S which ranged from (83 – 48), first to fourth month, respectively. This is still higher than 45mg daily adult recommendation. The colour of the bottles did not have significant effect on the loss of vitamin C as the values ranged between 169 – 128mg/100g (W), 187 – 130mg/100g (G) and 188 – 132mg/100g (B) for months one to four at refrigeration temperature. Samples B and G retained the pH value of the juice at refrigeration temperature compared with samples W and S. Though significant reductions was observed in the values of Vitamin C as time of storage progressed, the retained values in this study were still high when compared with the vitamin C content of other fruits in their fresh state. Therefore, CAJ can conveniently be produced and stored in green and brown bottles for up to four months in the refrigeration temperature to retain its vitamin C content and pH value which is an indication of good quality product. CAJ could also be stored in polyethylene sachet but not more than two months while the fruits are in season to serve as a cheap source of fresh drink, vitamin C and to reduce the 90% wastage of cashew-apples in the orchard.
Cashew apple (Anacardium occidentale L.) juice was produced and pasteurized at 80oC for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (30±1oC) and refrigeration (4oC) temperatures to study the effect of packaging materials on the vitamin C and pH of cashew-apple juice (CAJ). There were significant differences (p<0.05) in the value of vitamin C (48mg/100ml – 159mg/100ml) and pH (5.0 – 6.2) of the juice stored at 30±1oC as compared with those stored at 4oC.At the ambient temperature, the highest loss of Vitamin C was observed with samples S which ranged from (83 – 48), first to fourth month, respectively. This is still higher than 45mg daily adult recommendation. The colour of the bottles did not have significant effect on the loss of vitamin C as the values ranged between 169 – 128mg/100g (W), 187 – 130mg/100g (G) and 188 – 132mg/100g (B) for months one to four at refrigeration temperature. Samples B and G retained the pH value of the juice at refrigeration temperature compared with samples W and S. Though significant reductions was observed in the values of Vitamin C as time of storage progressed, the retained values in this study were still high when compared with the vitamin C content of other fruits in their fresh state. Therefore, CAJ can conveniently be produced and stored in green and brown bottles for up to four months in the refrigeration temperature to retain its vitamin C content and pH value which is an indication of good quality product. CAJ could also be stored in polyethylene sachet but not more than two months while the fruits are in season to serve as a cheap source of fresh drink, vitamin C and to reduce the 90% wastage of cashew-apples in the orchard.
Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice
doi:10.11648/j.jfns.20150304.14
Journal of Food and Nutrition Sciences
2015-07-17
© Science Publishing Group
Emelike Nkechi Juliet Tamuno
Ebere Caroline Onyedikachi
Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice
3
4
165
165
2015-07-17
2015-07-17
10.11648/j.jfns.20150304.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150304.14
© Science Publishing Group
Effect of Soaking African Yam Bean Seeds in Unripe Plantain Peel Ash Solutions on the Nutrients, Anti-nutrients and Functional Properties of the Flour
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150304.12
The dark brown coloured variety of African yam bean seeds (Sphenostylis stenocarpa) were soaked in distilled water (control) and in 1,2,3,4 and 5% solutions of unripe plantain peel ash (1:3w/v) for 15h at room temperature (27+0C), decorticated and processed into flours. The effects of soaking the seeds in different concentrations of the ash solution on proximate, mineral and anti-nutrient composition as well as on the functional properties of the flours were investigated. Result showed that the treatments had varying effects on the parameters evaluated. Flours prepared from seeds that were soaked in ash solutions had significantly (p<0.05) higher protein, ash and crude fibre and significantly (p<0.05) lower carbohydrate and energy value than the values found in the flour from seeds that were soaked in water. Flours prepared from ash solutions soaked seeds had significantly (p<0.05) higher K, Ca, Na, Mg, Fe and Zn than the values found in the flour from seeds that were soaked in water. The mineral contents in the flours increased with increase in the levels of ash in the soaked solutions. On the other hand, the hydrogen cyanide, tannin, oxalate and phytate levels in the flours from ash solutions soaked seeds were significantly (p<0.05) lower than their values in the flour from seeds that were soaked in water. The reductive effect of the anti-nutrients increased with increase in the levels of ash in the solutions used to soak the seeds. Flours from ash solutions soaked seeds had significantly (p<0.05) higher oil absorption capacity, marginally (p>0.05) higher swelling index and marginally (p>0.05) lower water absorption capacity and bulk density than the flour from seeds that were soaked in water. It is evident from the study that soaking African yam bean seeds in unripe plantain peel ash solutions has beneficial effects as the flours prepared from the soaked seeds had higher levels of protein and mineral elements, lower levels of anti-nutrients and the functional properties were not impaired when compared with flour from seeds that were soaked in water.
The dark brown coloured variety of African yam bean seeds (Sphenostylis stenocarpa) were soaked in distilled water (control) and in 1,2,3,4 and 5% solutions of unripe plantain peel ash (1:3w/v) for 15h at room temperature (27+0C), decorticated and processed into flours. The effects of soaking the seeds in different concentrations of the ash solution on proximate, mineral and anti-nutrient composition as well as on the functional properties of the flours were investigated. Result showed that the treatments had varying effects on the parameters evaluated. Flours prepared from seeds that were soaked in ash solutions had significantly (p<0.05) higher protein, ash and crude fibre and significantly (p<0.05) lower carbohydrate and energy value than the values found in the flour from seeds that were soaked in water. Flours prepared from ash solutions soaked seeds had significantly (p<0.05) higher K, Ca, Na, Mg, Fe and Zn than the values found in the flour from seeds that were soaked in water. The mineral contents in the flours increased with increase in the levels of ash in the soaked solutions. On the other hand, the hydrogen cyanide, tannin, oxalate and phytate levels in the flours from ash solutions soaked seeds were significantly (p<0.05) lower than their values in the flour from seeds that were soaked in water. The reductive effect of the anti-nutrients increased with increase in the levels of ash in the solutions used to soak the seeds. Flours from ash solutions soaked seeds had significantly (p<0.05) higher oil absorption capacity, marginally (p>0.05) higher swelling index and marginally (p>0.05) lower water absorption capacity and bulk density than the flour from seeds that were soaked in water. It is evident from the study that soaking African yam bean seeds in unripe plantain peel ash solutions has beneficial effects as the flours prepared from the soaked seeds had higher levels of protein and mineral elements, lower levels of anti-nutrients and the functional properties were not impaired when compared with flour from seeds that were soaked in water.
Effect of Soaking African Yam Bean Seeds in Unripe Plantain Peel Ash Solutions on the Nutrients, Anti-nutrients and Functional Properties of the Flour
doi:10.11648/j.jfns.20150304.12
Journal of Food and Nutrition Sciences
2015-07-03
© Science Publishing Group
Inyang Ufot Evanson
Eyo Edima Atanguma
Effect of Soaking African Yam Bean Seeds in Unripe Plantain Peel Ash Solutions on the Nutrients, Anti-nutrients and Functional Properties of the Flour
3
4
151
151
2015-07-03
2015-07-03
10.11648/j.jfns.20150304.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150304.12
© Science Publishing Group
Microbiological Quality of Fresh Vegetables and Fruits Collected from Supermarkets in Istanbul, Turkey
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150304.13
Two hundred sixty one samples, collected from supermarkets in Istanbul, Turkey. All samples were analysed for aerobic mesophilic bacterial counts (AMC), aerobic psychrotrophic bacterial counts (APC), enumeration of yeasts and moulds (YM), coliforms, Escherichia coli and detection of Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, thermotolerant Campylobacter spp. AMC ranged from 2.95 to 3.75 log10 CFU/g. APC ranged from 0 to 3.55 log10 CFU/g. The highest counts of coliforms were found in carrot, spinach, green leaf lettuce, cos lettuce and iceberg lettuce. The highest counts of YM were found in tomato, spinach, green leaf lettuce, cos lettuce and iceberg lettuce. Green leaf lettuces, cos lettuces, iceberg lettuces, spinach and carrot were highly contaminated with aerobic mesophilic (3.6 log10 CFU/g), psychrotrophic microorganisms (3.4 log10 CFU/g), and showed a high incidence of E.coli (41.77% of samples). Of the samples analysed, 10 (3.83%) were Salmonella spp. positive and 17 (6.51%) were thermotolerant Campylobacter spp. positive. None of the samples was positive for Escherichia coli O157:H7 and Listeria monocytogenes. Fresh vegetables and fruits, sold in Istanbul, Turkey, are needed to control foodborne pathogens especially Salmonellosis and Campylobacteriosis.
Two hundred sixty one samples, collected from supermarkets in Istanbul, Turkey. All samples were analysed for aerobic mesophilic bacterial counts (AMC), aerobic psychrotrophic bacterial counts (APC), enumeration of yeasts and moulds (YM), coliforms, Escherichia coli and detection of Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, thermotolerant Campylobacter spp. AMC ranged from 2.95 to 3.75 log10 CFU/g. APC ranged from 0 to 3.55 log10 CFU/g. The highest counts of coliforms were found in carrot, spinach, green leaf lettuce, cos lettuce and iceberg lettuce. The highest counts of YM were found in tomato, spinach, green leaf lettuce, cos lettuce and iceberg lettuce. Green leaf lettuces, cos lettuces, iceberg lettuces, spinach and carrot were highly contaminated with aerobic mesophilic (3.6 log10 CFU/g), psychrotrophic microorganisms (3.4 log10 CFU/g), and showed a high incidence of E.coli (41.77% of samples). Of the samples analysed, 10 (3.83%) were Salmonella spp. positive and 17 (6.51%) were thermotolerant Campylobacter spp. positive. None of the samples was positive for Escherichia coli O157:H7 and Listeria monocytogenes. Fresh vegetables and fruits, sold in Istanbul, Turkey, are needed to control foodborne pathogens especially Salmonellosis and Campylobacteriosis.
Microbiological Quality of Fresh Vegetables and Fruits Collected from Supermarkets in Istanbul, Turkey
doi:10.11648/j.jfns.20150304.13
Journal of Food and Nutrition Sciences
2015-07-07
© Science Publishing Group
Serkan Kemal Buyukunal
Ghassan Issa
Filiz Aksu
Aydin Vural
Microbiological Quality of Fresh Vegetables and Fruits Collected from Supermarkets in Istanbul, Turkey
3
4
159
159
2015-07-07
2015-07-07
10.11648/j.jfns.20150304.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150304.13
© Science Publishing Group
Exclusive Breast Feeding Practice and Associated Factors Among Mothers in Debre Markos Town and Gozamen District, East Gojjam Zone, North West Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150305.12
Background: Breastfeeding is an important public health strategy for improving infant and child morbidity and mortality. It plays a great role in preventing morbidity and mortality in first six months. It is one of the six targets in global nutrition set to increase it practice by 50% by 2025. Despite its great benefits, the prevalence in Ethiopia is only 52% with limited information on associated factors. Objective: To assess exclusive breastfeeding practices and associated factors in Debre Markos town and Gozamen district, East Gojjam Zone, North West Ethiopia, 2015. Methods: A community-based cross-sectional study was conducted in May 2015. A total of 483 mothers were randomly selected. Semi-structured and pretested questionnaires were administered to collect data. One day training was given for data collectors and supervisors. The collected data was entered in to Epidata version 3.1, cleaned and transported to SPSS windows version 16.0 then analyzed. The crude and adjusted odds ratio (AOR) together with their corresponding 95% confidence intervals was computed. Bivariate and multivariate logistic regression analysis was computed to identify factors associated EBF. A P-value<0.05 was considered to declare a result as statistically significant in this study. Results: The prevalence of exclusive breast-feeding was 89(55%) and 207(64%) in Debre Markos town and Gozamen district respectively. In Debre Markos town, being unemployed (AOR=2.77, 95%CI= [1.13, 6.74]), and counseling on EBF during Antenatal care (ANC) (AOR=4.02, 95%CI= [1.65, 9.78]), were significantly associated. Whereas in Gozamen district, mothers age15-35 (AOR=2.55, 95%CI= (1.27, 5.1]), counseling on EBF during ANC (AOR=5.7, 95%CI= [2.62, 12.3]), and colostrums feeding (AOR= 2.24 95%CI= (1.28, 3.9]) were significantly associated. Conclusions: The prevalence exclusive breast-feeding in both areas was lower than the target set by Ethiopia ministry of health at the end of 2015, (70%). Unemployment, getting counseling during ANC was significant factors in Debre Markos town whereas maternal ages, getting counseling during ANC, and early initiation of breastfeeding were significant factors in Gozamen district. Giving emphasis to promoting the EBF should be given and strengthen ANC counseling.
Background: Breastfeeding is an important public health strategy for improving infant and child morbidity and mortality. It plays a great role in preventing morbidity and mortality in first six months. It is one of the six targets in global nutrition set to increase it practice by 50% by 2025. Despite its great benefits, the prevalence in Ethiopia is only 52% with limited information on associated factors. Objective: To assess exclusive breastfeeding practices and associated factors in Debre Markos town and Gozamen district, East Gojjam Zone, North West Ethiopia, 2015. Methods: A community-based cross-sectional study was conducted in May 2015. A total of 483 mothers were randomly selected. Semi-structured and pretested questionnaires were administered to collect data. One day training was given for data collectors and supervisors. The collected data was entered in to Epidata version 3.1, cleaned and transported to SPSS windows version 16.0 then analyzed. The crude and adjusted odds ratio (AOR) together with their corresponding 95% confidence intervals was computed. Bivariate and multivariate logistic regression analysis was computed to identify factors associated EBF. A P-value<0.05 was considered to declare a result as statistically significant in this study. Results: The prevalence of exclusive breast-feeding was 89(55%) and 207(64%) in Debre Markos town and Gozamen district respectively. In Debre Markos town, being unemployed (AOR=2.77, 95%CI= [1.13, 6.74]), and counseling on EBF during Antenatal care (ANC) (AOR=4.02, 95%CI= [1.65, 9.78]), were significantly associated. Whereas in Gozamen district, mothers age15-35 (AOR=2.55, 95%CI= (1.27, 5.1]), counseling on EBF during ANC (AOR=5.7, 95%CI= [2.62, 12.3]), and colostrums feeding (AOR= 2.24 95%CI= (1.28, 3.9]) were significantly associated. Conclusions: The prevalence exclusive breast-feeding in both areas was lower than the target set by Ethiopia ministry of health at the end of 2015, (70%). Unemployment, getting counseling during ANC was significant factors in Debre Markos town whereas maternal ages, getting counseling during ANC, and early initiation of breastfeeding were significant factors in Gozamen district. Giving emphasis to promoting the EBF should be given and strengthen ANC counseling.
Exclusive Breast Feeding Practice and Associated Factors Among Mothers in Debre Markos Town and Gozamen District, East Gojjam Zone, North West Ethiopia
doi:10.11648/j.jfns.20150305.12
Journal of Food and Nutrition Sciences
2015-08-05
© Science Publishing Group
Yeshamble Sinshaw
Kassahun Ketema
Mulugeta Tesfa
Exclusive Breast Feeding Practice and Associated Factors Among Mothers in Debre Markos Town and Gozamen District, East Gojjam Zone, North West Ethiopia
3
5
179
179
2015-08-05
2015-08-05
10.11648/j.jfns.20150305.12
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150305.12
© Science Publishing Group
Magnitude and Determinants of Overweight and Obesity Among High School Adolescents in Addis Ababa, Ethiopia
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150305.11
Background: The 2004 World Health Assembly called for specific actions to halt the overweight and obesity epidemic that is currently penetrating urban populations in the developing world. Adolescents require particular attention due to their vulnerability to develop obesity and the fact that adolescent weight tracks strongly into adulthood. However, there is scarcity of information on the modifiable risk factors to be targeted for primary intervention among urban adolescents in Ethiopia. This study was aimed at determining the magnitude and risk factors of overweight and obesity among high school adolescents in Addis Ababa. Methods: An institution-based cross-sectional study was conducted in February and March 2014on 456 randomly selected adolescents from 20 high schools in Addis Ababa city. Data on demographic and other risk factors of overweight and obesity were collected using self-administered structured questionnaire, whereas anthropometric measurements of weight and height were taken using calibrated equipment and standardized techniques. The WHO STEPS instrument for chronic disease risk was applied to assess dietary habit and physical activity. Overweight and obesity status was determined based on BMI-for-age percentiles of WHO 2007 reference population. Results: The prevalence rates of overweight, obesity, and overall overweight/obesity among high school adolescents in Addis Ababa were 9.7% (95%CI=6.9-12.4%), 4.2% (95%CI=2.3-6.0%), and 13.9% (95%CI=10.6-17.1%), respectively. Overweight/obesity prevalence was highest among female adolescents, in private schools, and in the higher wealth category. In multivariable regression model, being female [AOR(95%CI)=5.4(2.5,12.1)], being from private school [AOR(95%CI)=3.0(1.4,6.2)], having >3 regular meals [AOR(95%CI)=4.0(1.3,13.0)], consumption of sweet foods [AOR(95%CI)=5.0(2.4,10.3)] and spending >3 hours/day sitting [AOR(95%CI)=3.5(1.7,7.2)]were found to increase overweight/obesity risk, whereas high Total Physical Activity level[AOR(95%CI)=0.21(0.08,0.57)] and better nutrition knowledge [AOR(95%CI)=0.160.07,0.37)] were found protective. Conclusions: More than one in ten of the high school adolescents were affected by overweighs/obesity with dietary habit and physical activity are important modifiable risk factors. Well-tailored nutrition education program targeting lifestyle change should be initiated with more emphasis to female adolescents and students in private schools.
Background: The 2004 World Health Assembly called for specific actions to halt the overweight and obesity epidemic that is currently penetrating urban populations in the developing world. Adolescents require particular attention due to their vulnerability to develop obesity and the fact that adolescent weight tracks strongly into adulthood. However, there is scarcity of information on the modifiable risk factors to be targeted for primary intervention among urban adolescents in Ethiopia. This study was aimed at determining the magnitude and risk factors of overweight and obesity among high school adolescents in Addis Ababa. Methods: An institution-based cross-sectional study was conducted in February and March 2014on 456 randomly selected adolescents from 20 high schools in Addis Ababa city. Data on demographic and other risk factors of overweight and obesity were collected using self-administered structured questionnaire, whereas anthropometric measurements of weight and height were taken using calibrated equipment and standardized techniques. The WHO STEPS instrument for chronic disease risk was applied to assess dietary habit and physical activity. Overweight and obesity status was determined based on BMI-for-age percentiles of WHO 2007 reference population. Results: The prevalence rates of overweight, obesity, and overall overweight/obesity among high school adolescents in Addis Ababa were 9.7% (95%CI=6.9-12.4%), 4.2% (95%CI=2.3-6.0%), and 13.9% (95%CI=10.6-17.1%), respectively. Overweight/obesity prevalence was highest among female adolescents, in private schools, and in the higher wealth category. In multivariable regression model, being female [AOR(95%CI)=5.4(2.5,12.1)], being from private school [AOR(95%CI)=3.0(1.4,6.2)], having >3 regular meals [AOR(95%CI)=4.0(1.3,13.0)], consumption of sweet foods [AOR(95%CI)=5.0(2.4,10.3)] and spending >3 hours/day sitting [AOR(95%CI)=3.5(1.7,7.2)]were found to increase overweight/obesity risk, whereas high Total Physical Activity level[AOR(95%CI)=0.21(0.08,0.57)] and better nutrition knowledge [AOR(95%CI)=0.160.07,0.37)] were found protective. Conclusions: More than one in ten of the high school adolescents were affected by overweighs/obesity with dietary habit and physical activity are important modifiable risk factors. Well-tailored nutrition education program targeting lifestyle change should be initiated with more emphasis to female adolescents and students in private schools.
Magnitude and Determinants of Overweight and Obesity Among High School Adolescents in Addis Ababa, Ethiopia
doi:10.11648/j.jfns.20150305.11
Journal of Food and Nutrition Sciences
2015-07-29
© Science Publishing Group
Mulugeta Shegaze
Mekitie Wondafrash
Alemayehu A. Alemayehu
Shikur Mohammed
Zewdu Shewangezaw
Mukerem Abdo
Gebresilasea Gendisha
Magnitude and Determinants of Overweight and Obesity Among High School Adolescents in Addis Ababa, Ethiopia
3
5
173
173
2015-07-29
2015-07-29
10.11648/j.jfns.20150305.11
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150305.11
© Science Publishing Group
<i>In Vitro</i> Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava <i>Mahewu</i>
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150305.13
It has been suggested that iron fortification could reduce dietary anaemia in women of childbearing age and preschool children in Mozambique, where cassava root, the staple carbohydrate, is deficient in iron. <i>Mahewu</i> is a traditional non-alcoholic, beverage made from fermented cassava roots (<i>Manihot esculenta</i>, Crantz). This study used Luten’s in vitro dialysis method to compare the bioaccessibility of ferrous sulfate and ferrous fumarate added to <i>mahewu</i> made from sweet and bitter cassava varieties, at two different stages of fermentation. Iron concentration was measured using an Inductively Coupled Plasma-Optical Emission Spectrometer. Neither the stage of fortification nor the iron salt used affected the concentration of iron. A significant (p<0.05) difference was observed in the proportion of bioaccessible iron in mahewu fortified with either ferrous sulfate or ferrous fumarate. A higher proportion of iron was found to be bioaccessible in <i>mahewu</i> fortified with ferrous sulfate. However, the concentration of both total and proportional bioaccessible iron was significantly higher (p<0.05) when ferrous sulfate was used, compared to ferrous fumarate. It is recommended that ferrous sulphate be used for both household and commercial fortification of <i>mahewu</i> in Mozambique.
It has been suggested that iron fortification could reduce dietary anaemia in women of childbearing age and preschool children in Mozambique, where cassava root, the staple carbohydrate, is deficient in iron. <i>Mahewu</i> is a traditional non-alcoholic, beverage made from fermented cassava roots (<i>Manihot esculenta</i>, Crantz). This study used Luten’s in vitro dialysis method to compare the bioaccessibility of ferrous sulfate and ferrous fumarate added to <i>mahewu</i> made from sweet and bitter cassava varieties, at two different stages of fermentation. Iron concentration was measured using an Inductively Coupled Plasma-Optical Emission Spectrometer. Neither the stage of fortification nor the iron salt used affected the concentration of iron. A significant (p<0.05) difference was observed in the proportion of bioaccessible iron in mahewu fortified with either ferrous sulfate or ferrous fumarate. A higher proportion of iron was found to be bioaccessible in <i>mahewu</i> fortified with ferrous sulfate. However, the concentration of both total and proportional bioaccessible iron was significantly higher (p<0.05) when ferrous sulfate was used, compared to ferrous fumarate. It is recommended that ferrous sulphate be used for both household and commercial fortification of <i>mahewu</i> in Mozambique.
<i>In Vitro</i> Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava <i>Mahewu</i>
doi:10.11648/j.jfns.20150305.13
Journal of Food and Nutrition Sciences
2015-09-05
© Science Publishing Group
Elsa Maria Salvador
Johanita Kruger
Cheryl M. E. McCrindle
Robert I. McCrindle
Vanessa Steenkamp
<i>In Vitro</i> Bioaccessibility of Ferrous Sulfate and Ferrous Fumarate from Fortified Cassava <i>Mahewu</i>
3
5
186
186
2015-09-05
2015-09-05
10.11648/j.jfns.20150305.13
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150305.13
© Science Publishing Group
Chemical Compositions and Nutritional Value of Moringa Oleifera Available in the Market of Mekelle
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150305.14
Moringaoleifera is a tree distributed in Ethiopian semiarid and coastal regions. M. oleifera is used in practice in the treatment of various diseases and is available without a medical prescription, often in the form of an herbal infusion for everyday use. The aim of the present study was to evaluate the chemical composition and nutritional values of dried M. oleifera leaf powder collected from supermarket in Mekelle. All samples of M. oleifera exhibited moisture levels varying from 3.06 to 3.34%, lipids from 10.21 to 10.31%, fiber from 7.29 to 9.46%, ashes from 10.71 to 11.18%, crude protein from 10.74 to 11.48%, and carbohydrates from 54.61 to 57.61%. The predominant mineral elements in the leaf powder according to ICP-MS were Ca (2016.5–2620.5 mg/100 g), K (1817–1845 mg/100 g), and Mg (322.5–340.6 mg/100 g). We concluded that M. oleifera samples could be employed in edible and commercial applications.
Moringaoleifera is a tree distributed in Ethiopian semiarid and coastal regions. M. oleifera is used in practice in the treatment of various diseases and is available without a medical prescription, often in the form of an herbal infusion for everyday use. The aim of the present study was to evaluate the chemical composition and nutritional values of dried M. oleifera leaf powder collected from supermarket in Mekelle. All samples of M. oleifera exhibited moisture levels varying from 3.06 to 3.34%, lipids from 10.21 to 10.31%, fiber from 7.29 to 9.46%, ashes from 10.71 to 11.18%, crude protein from 10.74 to 11.48%, and carbohydrates from 54.61 to 57.61%. The predominant mineral elements in the leaf powder according to ICP-MS were Ca (2016.5–2620.5 mg/100 g), K (1817–1845 mg/100 g), and Mg (322.5–340.6 mg/100 g). We concluded that M. oleifera samples could be employed in edible and commercial applications.
Chemical Compositions and Nutritional Value of Moringa Oleifera Available in the Market of Mekelle
doi:10.11648/j.jfns.20150305.14
Journal of Food and Nutrition Sciences
2015-09-08
© Science Publishing Group
Teklit Gebregiorgis Amabye
Afework Mulugeta Bezabh
Kindeya Gebrehiwot
Chemical Compositions and Nutritional Value of Moringa Oleifera Available in the Market of Mekelle
3
5
190
190
2015-09-08
2015-09-08
10.11648/j.jfns.20150305.14
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150305.14
© Science Publishing Group
Effect of Traditional Pre-Culinary Hot Water Infusion Time on the Micronutrients and Health Protecting Phytochemicals in <i>Heinsia crinite</i> Leaf
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150305.15
One of the common traditional methods of improving the palatability and acceptability of <i>Heinsia crinite</i> leaves involves pre-culinary infusion of the cut leaves in already boiled water for period ranging from 5-20min or longer. In this study, the harvested leaves (dark variety) were washed in potable water, spread under shade to air dry, cut (2mm width) and shared into four equal portions of 1kg each. Portions 2, 3 and 4 were separately infused in hot water (1:3w/v) and maintained at 95oC for 5, 10 and 15 min, drained and cooled while the first portion was not treated with hot water (control). Each portion was oven dried (50oC) for 36h, cooled, and packaged. The effect of the treatments on the minerals, vitamins and health benefiting phytochemicals were investigated. The untreated dried leaves had higher K, Ca, Na, Mg, Fe, Zn, ascorbic acid, beta-carotene, riboflavin, thiamine, alkaloids, flavonoids, saponins and tannins than the dried leaves from hot water infusion. Percentage losses of minerals, vitamins and health promoting phytochemicals to the infusion water that was discarded increased with increase in infusion time. Percentage losses of K, Ca, Na, Mg, Fe and Zn ranged from 11.01, 7.77, 16.72, 15.51, 9.55 and 8.50% for 5 min infused leaves to 34.34, 18.73, 45.07, 41.76, 24.85 and 29.92% for 15 min infused leaves, respectively. Similarly, percentage losses of ascorbic acid, beta-carotene, riboflavin and thiamine ranged from 38.43, 15.69, 17.39 and 38.78% for 5 min infused leaves to 70.60, 35.29, 57.97 and 68.38% for 15 min infused leaves, respectively. Losses of alkaloids, flavonoids, saponins and tannins ranged from 20.92, 39.39, 4.65 and 16.67% for 5 min infused leaves to 62.24, 69.70, 10.08 and 47.22% for 15 min infused leaves. The study demonstrated that for the consumers of H. <i>crinite</i> leaves to derive substantial nutritional and health benefits from the consumption of the leaf, it should be subjected to 5 min hot water infusion period prior to use for culinary preparation.
One of the common traditional methods of improving the palatability and acceptability of <i>Heinsia crinite</i> leaves involves pre-culinary infusion of the cut leaves in already boiled water for period ranging from 5-20min or longer. In this study, the harvested leaves (dark variety) were washed in potable water, spread under shade to air dry, cut (2mm width) and shared into four equal portions of 1kg each. Portions 2, 3 and 4 were separately infused in hot water (1:3w/v) and maintained at 95oC for 5, 10 and 15 min, drained and cooled while the first portion was not treated with hot water (control). Each portion was oven dried (50oC) for 36h, cooled, and packaged. The effect of the treatments on the minerals, vitamins and health benefiting phytochemicals were investigated. The untreated dried leaves had higher K, Ca, Na, Mg, Fe, Zn, ascorbic acid, beta-carotene, riboflavin, thiamine, alkaloids, flavonoids, saponins and tannins than the dried leaves from hot water infusion. Percentage losses of minerals, vitamins and health promoting phytochemicals to the infusion water that was discarded increased with increase in infusion time. Percentage losses of K, Ca, Na, Mg, Fe and Zn ranged from 11.01, 7.77, 16.72, 15.51, 9.55 and 8.50% for 5 min infused leaves to 34.34, 18.73, 45.07, 41.76, 24.85 and 29.92% for 15 min infused leaves, respectively. Similarly, percentage losses of ascorbic acid, beta-carotene, riboflavin and thiamine ranged from 38.43, 15.69, 17.39 and 38.78% for 5 min infused leaves to 70.60, 35.29, 57.97 and 68.38% for 15 min infused leaves, respectively. Losses of alkaloids, flavonoids, saponins and tannins ranged from 20.92, 39.39, 4.65 and 16.67% for 5 min infused leaves to 62.24, 69.70, 10.08 and 47.22% for 15 min infused leaves. The study demonstrated that for the consumers of H. <i>crinite</i> leaves to derive substantial nutritional and health benefits from the consumption of the leaf, it should be subjected to 5 min hot water infusion period prior to use for culinary preparation.
Effect of Traditional Pre-Culinary Hot Water Infusion Time on the Micronutrients and Health Protecting Phytochemicals in <i>Heinsia crinite</i> Leaf
doi:10.11648/j.jfns.20150305.15
Journal of Food and Nutrition Sciences
2015-09-09
© Science Publishing Group
Ufot Evanson Inyang
Effect of Traditional Pre-Culinary Hot Water Infusion Time on the Micronutrients and Health Protecting Phytochemicals in <i>Heinsia crinite</i> Leaf
3
5
195
195
2015-09-09
2015-09-09
10.11648/j.jfns.20150305.15
http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=154&doi=10.11648/j.jfns.20150305.15
© Science Publishing Group