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Reducing Water and Energy Footprints via Dietary Changes among Consumers
Issue:
Volume 3, Issue 5, September 2014
Pages:
361-369
Received:
25 July 2014
Accepted:
9 August 2014
Published:
20 August 2014
Abstract: An increasing global demand for food is occurring at the same time that water shortages and energy restrictions are escalating in many parts of the world. Much of the attention thus far has focused on supply side factors that can produce more food with fewer resources. Consumers, whose personal water footprints are dominated by food-related activities that have both direct and indirect energy requirements, control the demand side factors for food. Whereas conserving water and energy has been a sufficient incentive for a limited number of consumers to change their food habits, there is an increasing array of nutritional, financial, health and safety reasons why a larger number of consumers may be willing to modify their diets. These reasons range from avoiding pathogens and synthetic chemicals to increasing life expectancy and saving money on groceries. From the perspective of conserving water and energy resources, reducing the consumption of certain animal products, increasing the consumption plant-based foods, changing the ways that foods are perceived and accessed, and selecting foods that are produced with fewer potential water pollutants are among the most relevant. The projected influence of dietary changes on water and energy savings are restricted to industrialized nations, with considerable attention given to the current situation in California, where a severe drought in an agriculturally productive region has highlighted the interactions among water, energy and food.
Abstract: An increasing global demand for food is occurring at the same time that water shortages and energy restrictions are escalating in many parts of the world. Much of the attention thus far has focused on supply side factors that can produce more food with fewer resources. Consumers, whose personal water footprints are dominated by food-related activit...
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Nutrient and Sensory Evaluation of Traditional Soups Consumed in Igbere Community in Bende Local Government Area, Abia State, Nigeria
Obiakor–Okeke,
P. N.,
Obioha,
B. C.,
Onyeneke,
E. N.
Issue:
Volume 3, Issue 5, September 2014
Pages:
370-379
Received:
30 July 2014
Accepted:
7 August 2014
Published:
20 August 2014
Abstract: This study evaluated the proximate and micronutrient composition of traditional soups (Nsala, Achara, Ofe-ose and Uha) consumed in Igbere community, Abia Sate. The proximate composition, vitamin and mineral composition of the soups were determined using standard assay techniques. The protein content of the soup meals ranged from 31.77 to 40.20%. The Achara soup had the highest protein content (40.20%). The ash content of ofe-ose (6.25%) was significantly higher (p<0.05) than the other soups (5.62%, 5.33% and 4.98%) achara, nsala and Uha soups respectively. The fat content of ofe-ose (11.25%) was significantly higher (p<0.05) than the other soups (10.74%, 8.20 and 9. 77%) Uha, Nsala, and achara soups respectively. The fibre content of achara soup (13.72%) was significantly higher (p<0.05) than the other soups(12.75%. 8.20% and 10.77%), ofe-ose. Nsala and Uha soups respectively. The vitamin A ranged from 3.49 to 687.69mg and there was no significant difference. The vitamin C content of the soups varied, it ranged from 4.11 to 41.07mg, there was no significant difference in Achara, Nsala, Ofe and Uha (32.85mg, 4. 11mg, 21.71mg and 41. 07mg) . The calcium content of ofe-ose (41.42mg) was Significantly (p< 0.05) lower than the other soups, (69.47mg, 74.8Img, and 57.45mg), Achara, Nsala and Uha soups respectively. The iron content of the soups varied and ranged from 0.23 to 0.43mg/100g. The copper content ranged from 0.08 to 0.25mg. The magnesium content of Ofe-ose (37.6mg) was significantly higher (p<0.05) then other soups, (20.0mg, 25.6mg and 18.4mg) Achara, Nsala and Uha soups respectively. The potassium content of the four soups were moderately high. They ranged from 48.13 to 118.93mg. The phosphorus content of Uha (199.85mg) was significantly higher (p<0.05) than other soups, (188.15mg 55.25mg and 54.17mg respectively. The zinc content of ofe-ose (0.396rng) was significantly higher (p< 0.05) than other soups, (0.364mg 0.23mg and 0.224mg), Achara, Nsala and Uha soups respectively. Sensory evaluation conducted revealed that all the soups were generally acceptable. Consumption of these soups should be popularized for other communities to use since they are vegetable based and ideal for therapeutic nutrition.
Abstract: This study evaluated the proximate and micronutrient composition of traditional soups (Nsala, Achara, Ofe-ose and Uha) consumed in Igbere community, Abia Sate. The proximate composition, vitamin and mineral composition of the soups were determined using standard assay techniques. The protein content of the soup meals ranged from 31.77 to 40.20%. Th...
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Effect of Garlic (Allium Sativum) and Ginger (Zingiber Officinale) Extracts on Haemato-Biochemical Parameters and Liver Enzyme Activities in Wistar Rats
Joshua Adamu Tende,
Joseph Olusegun Ayo,
Aliyu Mohammed,
Abdulkadir Umar Zezi
Issue:
Volume 3, Issue 5, September 2014
Pages:
380-386
Received:
17 July 2014
Accepted:
13 August 2014
Published:
20 August 2014
Abstract: The study was designed to investigate the separate and combined effects of garlic (Allium sativum) and ginger (Zingiber officinale) on haemato-biochemical parameters and liver enzymes activities in Wistar rats. Rats were assigned into the following groups: Group 1: (Control group 1 ml of distilled water); Group 2: (20 mg/kg of garlic); Group 3: (40 mg/kg of garlic); Group 4: (20 mg/kg of ginger); Group 5: (40 mg/kg of ginger); Group 6: (garlic 10 and ginger 10 mg/kg); Group 7: (garlic 20 and ginger 20 mg/kg). The results obtained showed a significantly (P < 0.05) decreased serum ALT, AST and ALP activities in the experimental groups that received combined doses of garlic (10 mg/kg) and ginger (10 mg/kg) extract when compared to the control group. There was a significantly decreased (P < 0.05) serum AST and ALP activities in the groups that received 20 mg/kg of garlic only when compared to that of the control group. There was a significant decrease (P < 0.05) in serum sodium and potassium concentrations in garlic and ginger extract-treated groups when compared to the control group. There was a significant reduction (P < 0.05) in serum concentration of both ionized and total calcium in the extract-treated groups when compared to the control group. The PCV and Hb concentration in garlic and ginger extract treated groups were lower when compared to that of the control group. The RBC count was higher (P < 0.05) in the groups that received garlic and ginger extract when compared to that of the control group. There was a significant change (P < 0.05) in the total WBC in the groups that received 20 mg/kg of ginger extract and its combination with garlic at various doses and 40 mg/kg of ginger and its combination for neutrophils count, when compared to the control group. There was a significant change (P < 0.05) in rats administered with 40 mg/kg of garlic and its combination for lymphocyte and monocyte count, when compared to the control group. The histological findings in the treated rats showed that the combined doses of garlic and ginger extracts adversely affect the histology of liver tissues. In conclusion, co-administration of garlic and ginger to rats significantly decreased the PCV and Hb concentration, with an elevated RBC count. The liver enzymes activities and serum electrolytes were also altered, hence unsafe for consumption in combined form.
Abstract: The study was designed to investigate the separate and combined effects of garlic (Allium sativum) and ginger (Zingiber officinale) on haemato-biochemical parameters and liver enzymes activities in Wistar rats. Rats were assigned into the following groups: Group 1: (Control group 1 ml of distilled water); Group 2: (20 mg/kg of garlic); Group 3: (40...
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Formulation and Sensory Evaluation of Sorghum Based Weaning Food Fortified with Soybean and Unripe Plantain Flour
Nwakalor,
Chizoba N.,
Obi,
Chioma D.
Issue:
Volume 3, Issue 5, September 2014
Pages:
387-390
Received:
18 July 2014
Accepted:
15 August 2014
Published:
20 August 2014
Abstract: Weaning food was formulated from different blends of sorghum, soybean and unripe plantain flour using a commercial weaning food (Golden morn) as control. The different percentages were 80:10:10, 60:20:20, 50:25:25. Sensory evaluation was done to determine which sample was most preferred in terms of taste, texture, flavour, colour and overall acceptability using 10 panelists on a nine point Hedonic scale. Analysis of variance was also done to ascertain which sample was significantly different from the control. The results showed that the 80:10:10 blend was preferred to all the parameters while the commercial weaning food was the least preferred.
Abstract: Weaning food was formulated from different blends of sorghum, soybean and unripe plantain flour using a commercial weaning food (Golden morn) as control. The different percentages were 80:10:10, 60:20:20, 50:25:25. Sensory evaluation was done to determine which sample was most preferred in terms of taste, texture, flavour, colour and overall accept...
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Flow Cytometric Assessment of Lactococcus Lactis Isolates Viability after Lyophilization
Eliana dos Santos Leandro,
Graciela Kunrath Lima,
Antônio Fernandes de Carvalho,
Odilon Gomes Pereira,
Célia Alencar de Moraes
Issue:
Volume 3, Issue 5, September 2014
Pages:
391-396
Received:
11 January 2014
Accepted:
20 August 2014
Published:
30 August 2014
Abstract: Lactococcus lactis strains tolerance to the lyophilization process is one of the criteria used during the selection of starter cultures in cheese production. The viability of L. lactis strains isolated from silage and milk after the lyophilization process was evaluated in the present study by flow cytometry and cell plate counting. The LIVE/DEAD BacLightTM kit, which contains the dyes SYTO 9 and propidium iodide, was used to stain the cells for flow cytometry analysis. The dried cells were also plated on M17 agar and incubated at 30 °C for 24 hours. The strain L. lactis LBU.1, isolated from buffalo milk, showed the highest tolerance to the lyophilization process, according to flow cytometry and cell plate counting. Although the strains of L. lactis isolated from silage were not the most resistant to the lyophilization process, it is noteworthy that, compared to strains isolated from conventional sources such as cow and goat milk, L. lactis strains from silage showed higher tolerance to the lyophilization process.
Abstract: Lactococcus lactis strains tolerance to the lyophilization process is one of the criteria used during the selection of starter cultures in cheese production. The viability of L. lactis strains isolated from silage and milk after the lyophilization process was evaluated in the present study by flow cytometry and cell plate counting. The LIVE/DEAD Ba...
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Assessment of Total Aflatoxins Level of Two Major Nuts Consumed in Makurdi Benue State, Nigeria
S. T. Ubwa,
J. Abah,
B. O. Atu,
R. L. Tyohemba,
J. T. Yande
Issue:
Volume 3, Issue 5, September 2014
Pages:
397-403
Received:
2 August 2014
Accepted:
18 August 2014
Published:
30 August 2014
Abstract: The main aim of this study was to determine the total aflatoxin (TAF) contents of roasted cashew nuts (Anacardium occidentale), and the roasted, hulled and dehulled groundnuts (Arachis hypogaea L.) sold and consumed in the major public areas of Makurdi Benue State, Nigeria. The items were sampled from 10 different locations based on human traffic densities and sellers of the product and then analysed for TAF contents using direct competitive Enzyme-linked Immunosorbent Assay (ELISA) method. In the roasted cashew nuts, TAF was only dectected in samples collected at two of the locations; Wadata New Garage (0.10 µg/kg) and High-Level (0.40 µg/kg) but not detected in samples collected at the eight others. However, the detected levels were below the maximum permissible limits (MPL) of 4 µg/kg set by EU and 10.0 µg/kg set by CAC and NAFDAC, Nigeria for ‘ready to eat’ food substances. In the roasted groundnuts, levels of TAF higher than the indicated MPL were recorded in samples collected at Modern Market (12.00 µg/kg) and Railway Market (> 20.00 µg/kg) while similar result at North Bank (5.60 µg/kg) only exceeded the EU MPL. Only samples of hulled groundnuts collected at High-Level and Wurukum recorded TAF levels of 0.20 µg/kg. Dehulled groundnuts sampled at Modern market (13.10 µg/kg) and Railway market (> 20.00 µg/kg) recorded higher TAF levels than CAC and NAFDAC MPLs while similar result at North Bank (6.20 ppb) only exceeded the EU MPL. Apart from the dehulled groundnuts samples collected at the Modern market sample location which recorded a moisture level of 5.84 %; all the other samples had moisture levels below the recommended maximum safe limits of 5.80 % for stored groundnuts and cashew nuts. The results of microbial counts showed that total mesophilic bacteria varied between < 1.0 x 101 to >1.0 x 102 CFU/L, fungi varied between < 1.0 x 101 to > 1.0 x 101 CFU/L while E.coli counts varied between 0.00 to 0.43 CFU/L. The microbial contamination was generally low. However, prolonged consumption of the TAF-contaminated nuts is possible in the study area due to the rising food insecurity of majority of the populace. The chronic exposure therefore, presents health concern of aflatoxicosis.
Abstract: The main aim of this study was to determine the total aflatoxin (TAF) contents of roasted cashew nuts (Anacardium occidentale), and the roasted, hulled and dehulled groundnuts (Arachis hypogaea L.) sold and consumed in the major public areas of Makurdi Benue State, Nigeria. The items were sampled from 10 different locations based on human traffic d...
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The Effect of Different Processing Methods on the Proximate, β- Carotene and Ascorbate Composition of Fluted Pumpkin (Telfairia Occidentalis) Leaves and its Product, the Leaf Curd
Issue:
Volume 3, Issue 5, September 2014
Pages:
404-410
Received:
18 August 2014
Accepted:
23 August 2014
Published:
30 August 2014
Abstract: The study examined effect of different processing methods on the proximate, β-carotene and ascorbate composition of fluted pumpkin (Telfairia occidentalis) leaf and the curd produced from the leaf. Fluted pumpkin leaf was divided into four (4) portions. One was shade-dried, another was sun-dried and the other was used to produce leaf curd. The last portion was not processed and served as the control. All the processed samples were milled to fine flour and analysed using standard assay methods. The results showed that the fresh leaf curd (FLC) sample had the highest protein (26.27%) and the fresh pumpkin leaf (FPL) had the least (11.25%). On the other hand, the dried leaf curd (DLC), the shade-dried and the sun-dried fluted pumpkin leaves had comparable (p>0.05) values (19.75 vs 23.08 vs 23.78%). The fat composition of the samples differed. The dried leaf curd samples had the least fat (0.93%) followed by fresh leaf curd (3.03%). The shade dried leaf had the highest fat (ether extract), which was different from others (p<0.05). The dried leaf curd had the least ash (1.21%). The fibre composition followed the same trend as that of ash and fat. The fresh pumpkin leaf had the highest ash and fibre (17.72%) and least carbohydrate (CHO) (51.27%). The shade dried and sun-dried fluted pumpkin leaves had comparable (p>0.05) ash values (3.47 and 3.00%, respectively) and the dried leaf curd had the least (1.29%). The CHO levels of the samples differed (p<0.05). The fresh pumpkin leaves had comparable (p>0.05) values (61.30-62.87%). However, the dried leaf curd had the highest CHO (76.99%) (p<0.05). The β-carotene level of the samples differed. The values ranged from 0.88 to 83.57 μg/g. The sun-dried samples had significantly lower (p<0.05) β-carotene (0.88 μg/g) than the other samples (p<0.05). On the other hand, the fresh leaf curd had the highest (p<0.05) pro-vitamin A level. Shade-dried samples had higher β-carotene than the sun-dried (41.09 vs 0.88 μg/g). The ascorbate composition of the five samples differed. The dried leaf curd and the sun-dried sample had similar ascorbate (0.16 and 0.18 mg/100g) while the shade dried and fresh leaves had similar (p>0.05) levels (0.28 mg/100g respectively). On the other hand, the fresh leaf curd had significantly higher values (p<0.05) than the others. These study have revealed the proximate, beta-carotene and ascorbate composition of fluted pumpkin processed in different methods, hence, this is a vital tool in the hand of nutritionist and dietitians for proper management of patients and nutrition education.
Abstract: The study examined effect of different processing methods on the proximate, β-carotene and ascorbate composition of fluted pumpkin (Telfairia occidentalis) leaf and the curd produced from the leaf. Fluted pumpkin leaf was divided into four (4) portions. One was shade-dried, another was sun-dried and the other was used to produce leaf curd. The las...
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Evaluation of Pomegranate Peel Fortified Pan Bread on Body Weight Loss
Issue:
Volume 3, Issue 5, September 2014
Pages:
411-420
Received:
12 August 2014
Accepted:
26 August 2014
Published:
10 September 2014
Abstract: Pomegranate (Punica granatum L.) peel is a nutritive, antioxidant rich by-product, easily available after production of pomegranate juice and ready to eat arils. The aim of present study was to utilize of pomegranate peel powder (PPP) as a good source of fiber ingredient and antioxidant bioactive compounds to produce value add bakery product based on pomegranate peel powder 2.5%, 5%, and 7.5% and investigation of weight loss activity in rats fed on high fat diet (HFD). Chemical composition, total phenols, total flavonoids and anti-oxidative activity (DPPH) of PPP and pan breads were determined. Texture profile analysis (TPA), sensory evaluation and physical properties of pan breads were investigated. Pan bread fortified with 2.5% and 5% PPP had higher score in overall acceptability and physical properties when compared to control pan bread and other various concentration (7.5%) of PPP. Thirty-six female albino adult rats with an average weight (180 ±5 g) were divided into six groups 6 rats for each. The first group (G1) fed on basal diet as a (negative control group). The other rats (30 rat) were divided as follow : (G2) fed on HFD as a positive control (PC), (G3) fed on HFD with PPP free pan bread , (G4) received HFD with 2.5% PPP fortified pan bread, (G5) received HFD with 5% PPP fortified pan bread and (G6) fed on HFD with 7.5% PPP fortified pan bread. Food intake, food efficiency, body weight, gain %, epididymal adipose tissue (g) and organs weight were recorded. Serum lipid profile and liver enzymes were analyzed. Our results showed that pomegranate peel powder 7.5% followed by 5% fortified breads reduced body weight by (47.61±1.27% and 40.65±1.11%) respectively, compared with PC group. Total lipid, triglycerides total cholesterol, LDL-C, VLDL-C and liver functions were decreased by increasing of PPP level in pan bread while HDL-C was increased .In conclusion, our results concluded that pomegranate peel powder fortified breads with high fiber and anti- oxidative activities is recommended to gain nutritional and healthy benefits to weight loss activity and the risk of obesity.
Abstract: Pomegranate (Punica granatum L.) peel is a nutritive, antioxidant rich by-product, easily available after production of pomegranate juice and ready to eat arils. The aim of present study was to utilize of pomegranate peel powder (PPP) as a good source of fiber ingredient and antioxidant bioactive compounds to produce value add bakery product based...
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Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico
Lewis Luján,
Lidianys María,
Iloki Assanga,
Simon Bernard,
Rivera-Castañeda,
Elba Griselda,
Gil- Salido,
Armida Andrea,
Acosta-Silva,
Ana Lilian,
Meza-Cueto,
Cipactli Yuridia,
Rubio-Pino,
José Luis
Issue:
Volume 3, Issue 5, September 2014
Pages:
421-429
Received:
19 August 2014
Accepted:
30 August 2014
Published:
20 September 2014
Abstract: Morinda citrifolia L. (Noni) fruit harvested in Tepic, Nayarit, Mexico presented alterations in its composition and its properties with the process of senescence during ripening and the seasons of harvest.. Various stages of maturity (stages 1- 4) were examined for their physico-chemical properties (moisture, soluble protein, total carbohydrates, titratable acidity, pH, soluble solids, ash, vitamin C, and phenolic compounds). Generally maturation increased moisture, soluble protein, total carbohydrates, total acidity, vitamin C, and phenolic compounds. During May-June noni fruits (stages 1-4) had the highest levels of soluble protein (8.73-15.63 g/100 g FW), total carbohydrates (6.60-9.60 g/100g FW), ash (0.87-1.34 g/100 g FW), ascorbic acid (115.85-182.42 mg/100 g FW) and total phenols (3022.8-3647.0 μg/g FW). Middle stage (stage 2) and ripe soft noni fruits (stage 4) had greater total phenolic and rutin (47.18-69.88 μg/g FW-stage 2 and 65.22-81.34 μg/g FW-stage 4); this profile appears to be independent of season.
Abstract: Morinda citrifolia L. (Noni) fruit harvested in Tepic, Nayarit, Mexico presented alterations in its composition and its properties with the process of senescence during ripening and the seasons of harvest.. Various stages of maturity (stages 1- 4) were examined for their physico-chemical properties (moisture, soluble protein, total carbohydrates, t...
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Evaluation of Proximate, Fibre Qualities and Consumer Acceptability of Bambaranut – Tigernut – Coconut Milk Beverage Blends
Adedokun I. I.,
Okorie,
S. U.,
Batu Barizaa
Issue:
Volume 3, Issue 5, September 2014
Pages:
430-437
Received:
18 August 2014
Accepted:
28 August 2014
Published:
20 September 2014
Abstract: Proximate composition and consumer acceptability of bambaranut-tigernut-coconut milk beverage blends was conducted. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction from babaranut, tigernut and coconut. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to proximate and dietary fiber analysis and sensory evaluation were conducted. The mean score of sensory attribute of the milk beverage blends was significantly different (P<0.05). Generally, the blend made from ratio 1:3:2 of bambaranut – tigernut – coconut milk mix having the highest mean score of 8.60 was the most rated and the best among the sample blends. The proximate composition parameters varied among the blends with highest values detected on the samples as follows: moisture 81.22%, crude protein 6.28%, fat 4.30%, crude fiber 2.12%, ash content 2.30% and 11.82% for total carbohydrates. The total dietary fibre of the blends was within the range of 0.78 – 2.10%..
Abstract: Proximate composition and consumer acceptability of bambaranut-tigernut-coconut milk beverage blends was conducted. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction from babaranut, tigernut and coconut. Two control samples were made from 100% bambaranut and tigernut mil...
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Timely Initiation of Complementary Feeding Practice and Associated Factors among Mothers of Children Aged from 6 to 24 Months in Axum Town, North Ethiopia
Samson Yemane,
Tadesse Awoke,
Measho Gebreslassie
Issue:
Volume 3, Issue 5, September 2014
Pages:
438-442
Received:
31 August 2014
Accepted:
15 September 2014
Published:
20 September 2014
Abstract: Introduction: Appropriate complementary feeding is critical for the achievement of a healthy growth and development and mere survival of young children. Lack of appropriate breast-feeding and complementary feeding practice are the main cause of under nutrition. An estimated 32% of children under five years in developing countries are stunted and 10% are wasted. Objective: To assess timely initiation of complementary feeding practice and associated factors among mothers of children aged from 6 to 24 months living in Axum town, North Ethiopia. Methods: Community based cross- sectional study was conducted from April to May 2013. A sample of 422 subjects was selected by using systematic random sampling technique. Data were collected using pre-tested interviewer administered structured questionnaires. The data were cleaned, coded, entered in to EPI-INFO version 3.5.1, and transferred and analysed using SPSS version 20. Results: Out of 422 study participants, 223 (52.8%) have started complementary feeding practices to their child timely. Married women [AOR=2.490; 95% CI: (1.170, 5.301)] and attended ANC follow up [AOR=3.874; 95% CI: (1.805, 8.314)] were positively associated with timely initiation of complementary feeding. On the other hand, mothers whose husband cannot read and write [AOR=0.358; 95% CI :( 0.148, 0.863)], household size of 4-6 (AOR=0.34; 95%CI: 0.16, 0.74) and mothers who delivered at home (AOR=0.338; 95%CI: 0.12, 0.99) were negatively associated with timely initiation of complementary feeding. Conclusion and recommendation: Timely initiation of complementary feeding practice was relatively low in the study area. Mother’s marital status, husband education, family size, mother’s ANC follow-up, and mother’s place of delivery were significantly associated with timely initiation of complementary feeding. Nutritional counseling, promoting ANC follow up, nutrition education & enhancing institution delivery were recommended to the concerned bodies.
Abstract: Introduction: Appropriate complementary feeding is critical for the achievement of a healthy growth and development and mere survival of young children. Lack of appropriate breast-feeding and complementary feeding practice are the main cause of under nutrition. An estimated 32% of children under five years in developing countries are stunted and 10...
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Study for Determining the Presence of Brucella spp, Salmonella spp, E. coli O157 and Some other Gram Negative Microorganisms in Fresh Cow's Cheeses
Mehmet Emin Erkan,
Simten Yesilmen,
Aydın Vural,
Havin Bilgetekin
Issue:
Volume 3, Issue 5, September 2014
Pages:
443-447
Received:
27 August 2014
Accepted:
11 September 2014
Published:
30 September 2014
Abstract: This study was conducted to determine the presence of Brucella spp, Salmonella spp, E. coli O157 and some other gram negative microorganisms in fresh cow's cheeses (n:100). E. coli was determined in all of the samples, E. coli O157 was found in 8 samples and Aeromonas hydrophila was found in 12 samples. In the analyzed cheeses the prevalences of Klebsiella pneumonia, Proteus mirabilis, Proteus vulgaris, Pseudomonas auroginosa, Citrobacter freundi and Morgonella morganni spp. siboni. were 16%, 16%, 7%, 16%, 12%, and 10% respectively. Neither Salmonella spp. nor Brucella spp. were determined in any of the samples. In conclusion, it is our opinion that the hygienic qualities of fresh cow cheeses are low and they may constitute a public health risk.
Abstract: This study was conducted to determine the presence of Brucella spp, Salmonella spp, E. coli O157 and some other gram negative microorganisms in fresh cow's cheeses (n:100). E. coli was determined in all of the samples, E. coli O157 was found in 8 samples and Aeromonas hydrophila was found in 12 samples. In the analyzed cheeses the prevalences of Kl...
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Physicochemical Properties of Low-Amylose Yam (Dioscorea Spp.) Starches and its Impact on α- Amylase Degradation in Vitro
Cliff Kelvin Riley,
Perceval Stephen Bahado-Singh,
Andrew O’Brien Wheatley,
Helen Nosakhare Asemota
Issue:
Volume 3, Issue 5, September 2014
Pages:
448-454
Received:
9 September 2014
Accepted:
23 September 2014
Published:
30 September 2014
Abstract: Starches from four low-amylose yam cultivars, cv.Chinese yam, Bitter yam, Yampie and Akam cultivated in Jamaica were extracted and the relationship between physicochemical properties and in vitro digestibility investigated. A direct correlation between starch physicochemical properties and digestibility of the low- amylose starches was observed. Chinese and Bitter yam starches with the lowest amylose content were found to have the highest digestibility in vitro (21.27 ± 0.01 % and 18.11 ± 0.02 % respectively), while Akam and Yampie starches with higher amylose content had significantly lower percentage digestibility (p<0.05). The mean granular diameter of the starches ranged from 5.4 µm for Chinese yam to 29.58 µm for Yampie. The variations observed in the granular size may have influenced the surface properties of the starches, as Chinese yam was found to have the largest specific surface area (625.91 m2/kg) while Yampie had the lowest (117. 4 m2/kg). The digestibility of the starches was also influenced by granule diameter, specific surface area, crystalline pattern and surface-no. mean of the starches studied.
Abstract: Starches from four low-amylose yam cultivars, cv.Chinese yam, Bitter yam, Yampie and Akam cultivated in Jamaica were extracted and the relationship between physicochemical properties and in vitro digestibility investigated. A direct correlation between starch physicochemical properties and digestibility of the low- amylose starches was observed. Ch...
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Anthropometric Measurements Determinant Nutritional Status of Urban Primary School Children in Selected Areas of Iran and India: A Comparative Study
Sahar Hooshmand,
Shobha Udipi
Issue:
Volume 3, Issue 5, September 2014
Pages:
455-461
Received:
3 September 2014
Accepted:
19 September 2014
Published:
30 September 2014
Abstract: Background: Malnutrition is a widespread problem in developing countries. Information on nutritional status of primary school children are not enough in Iran and India. The present study, made to assess prevalence of undernutrtion, stunting and wasting among urban school children in Mumbai in India and Ahwaz in Iran. Methods: Height and weight of 4570 including 2234 Iranian (1016 boys, 1218girls) and 2336 Indian (1240 boys, 1096 girls), aged 6-9 years, attending primary schools residing in Mumbai, India and Ahwaz, Iran were measured and the body mass index (BMI) calculated. The World Health Organization‘s (WHO) anthropometric indices of weight-for-age (WA) and height-for-age (HA) and weight-for-height were used to assess the children's nutritional status. Results: Underweight, stunting and wasting occurred in 3.2%, 1.5% and 4.1%% of Indian and 0.2%, 5.4% and 1.7% of Iranian children. WAZ mean scores of children were -0.071±1.195 for boys and -0.287±3.241 for girls in Iran and -0.238±0.823 for boys and 0.108±1.080 for girls in India. HAZ mean scores were -0.163±1.219 for boys and -0.515±3.141 for girls in Iran and -0.028±0.770 and -0.017±0.993 for girls in India. BMI mean scores were 0.044±1.081 for boys and 0.304±0.957 for girls in Iran and -0.345±0.796 for boys and -0.181±1.281 for girls in India. Among Iranian children0.2% (χ2=30.428, p=0.000) and 3.2% Indian children had weight for age z-scores below - 2 SD (χ2=55.361, p=0.000). Only 1.5% Indian children and 5.4% Iranian children had height for age z-scores below -2SD (χ2=11.553, p=0.000 and χ2=24.034, p=0.000). In Iran 1.7% and 4.1% of Indian children were wasted (χ2=11.176, p=0.004 and χ2=40.088, p=0.000).Among Indian children, 1.3% had weight for height z –scores > +2SD compared to 3.6% Iranian children.
Abstract: Background: Malnutrition is a widespread problem in developing countries. Information on nutritional status of primary school children are not enough in Iran and India. The present study, made to assess prevalence of undernutrtion, stunting and wasting among urban school children in Mumbai in India and Ahwaz in Iran. Methods: Height and weight of 4...
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Nutritional Assessment of Exclusively Breastfed and Non-Exclusively Breastfed Infants Aged (0 – 6 Months) at Mother of Christ Specialist Hospital, Enugu, Nigeria
Ndiokwelu Chika,
Nwosu Odinakachukwu,
Uwaoma Eucharia,
Maduforo Aloysius
Issue:
Volume 3, Issue 5, September 2014
Pages:
462-470
Received:
10 September 2014
Accepted:
26 September 2014
Published:
30 September 2014
Abstract: Background: The assessment of Nutritional status of infants, aged 0-6 Months (Exclusively breastfed and non- exclusively breastfed) was conducted at Mother of Christ Specialist Hospital, Ogui, Enugu State, Nigeria. The aim of the survey was to find out if mothers truly practice exclusive breastfeeding, the ratio of mothers who practice exclusive breastfeeding to those who do not, to compare the nutritional status of infants who were breastfed exclusively with those who were not and to find out factors that discouraged mothers from practicing exclusive breastfeeding. Methodology: Structured questionnaires were validated by Dietitians and administered. The questionnaires were administered to two hundred mothers who were randomly selected. Anthropometric measurements (weight, length, head circumference and chest circumference) of babies were taken and recorded. The data collected were analyzed using statistical methods, which included mean, chi square, t-test, z-score, correlations, frequencies and percentages. Result: The study, revealed that (194) mothers breastfed their babies generally while (6) did not. One hundred and Sixty four (82%) practiced exclusive breastfeeding and 15% (30) did not breastfeed their babies exclusively. There was significant relationship between the levels of mothers' education and nutritional status of the infants. The mean age of the males exclusively breastfed was (9.86) while that of the females was (9.74) and the mean length was (61.96) and (60.92) receptively. The result of the anthropometric measurements showed that most of the parameters were better in exclusively breastfeed than in non-exclusively breastfeed infants though in some of the parameters, they were similar or better. The result of Z- scores for weight of male infants exclusively breastfed and non-exclusively breastfed were the same, while the length of the exclusively breastfed and non-exclusively breastfed were 30% and 26% respectively. Wrong concept of exclusive breastfeeding and its wrong application were found to be the major factors affecting nutritional status of infants.
Abstract: Background: The assessment of Nutritional status of infants, aged 0-6 Months (Exclusively breastfed and non- exclusively breastfed) was conducted at Mother of Christ Specialist Hospital, Ogui, Enugu State, Nigeria. The aim of the survey was to find out if mothers truly practice exclusive breastfeeding, the ratio of mothers who practice exclusive br...
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Quality Evaluation of Composite Bread Produced from Wheat, Defatted Soy and Banana Flours
Igbabul Bibiana Dooshima,
Amove Julius,
Okoh Abah
Issue:
Volume 3, Issue 5, September 2014
Pages:
471-476
Received:
11 September 2014
Accepted:
27 September 2014
Published:
30 September 2014
Abstract: The physicochemical and sensory evaluation of the bread produced from the composite flour of wheat, defatted soy and banana was determined. Five bread samples were produced from the proportion of wheat/defatted/banana composite flours as 90%:5%:5% (B), 80%:10%:10% (C), 70%:15%:15% (D), 60%:20%:20% (E) and 100% wheat was the control sample (A). The crude protein, crude fibre, moisture and ash contents of the composite breads increased significantly (P<0.05) with increase in the proportion of defatted soy and banana flours. The carbohydrate and fat contents were observed to decrease significantly (P<0.05) with corresponding increase in the percentage of the composite flours from 5-20% for both defatted soy flour and banana flour. The result of the physical properties showed that there was no significant difference (P>0.05) in texture and taste but the mean sensory scores decreased with increased addition of defatted soy and banana flours to the wheat flour. There was decrease in crust colour, crumb colour and aroma as the substitution of flours increased with significant decrease at 10-20% substitution level. The loaf weight however increased significantly (P<0.05) with increased defatted soy and banana flours. There was no significant difference (P>0.05) in the overall acceptability of the bread for all the samples. The mean sensory scores however showed that consumers preferred the bread from 100% wheat but bread from the composite flours of 20% substitution for both defatted soy and banana flours were all well accepted.
Abstract: The physicochemical and sensory evaluation of the bread produced from the composite flour of wheat, defatted soy and banana was determined. Five bread samples were produced from the proportion of wheat/defatted/banana composite flours as 90%:5%:5% (B), 80%:10%:10% (C), 70%:15%:15% (D), 60%:20%:20% (E) and 100% wheat was the control sample (A). The ...
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Assessment of Nutritional Status and Prognosis in Surgical Intensive Care Unit: The Prognostic and Inflammatory Nutritional Index (PINI)
Hedi Gharsallah,
Zied Hajjej,
Imen Naas,
Zied Aouni,
Nejla Stambouli,
Iheb Labbène,
Mustapha Ferjani
Issue:
Volume 3, Issue 5, September 2014
Pages:
477-483
Received:
15 September 2014
Accepted:
23 September 2014
Published:
30 September 2014
Abstract: Background Malnutrition is an independent factor of morbidity and mortality in patients at intensive care unit. The prognostic inflammatory and nutritional index (PINI) is frequently used as a marker of malnutrition but this scoring system was not studied in surgical intensive care units. The purposes of this study were to assist nutritional status with biomarkers and to search for a correlation between biological markers and prognosis, using the PINI. Methods A prospective, observational study was performed in the intensive care unit, started in July 2013. Twenty surgical patients, spent at least seven days at the intensive care unit were enrolled. An early nutritional care was given (first 24 hours). The patients were evaluated each week clinically and biologically (Albumin, Prealbumin, Orosomucoid, C-reactive protein) in order to establish the prognostic inflammatory and nutritional index (PINI = C-reactive protein x Orosomucoid / Albumin x Prealbumin). The correlation between variables was calculated, the Spearman rank-order correlation was used. Results The average age was 56+/-11 years, IGS II score was 48+/-17, APACHE II score was 25+/-12 and MODS ratio was 6+/-4. The mean duration of stay was 40+/-25 days, the mortality rate was 35%. The average calorie intake was 2300+/- 600 kcal. There was a weight gain and an increase of the Body Mass Index either in surviving and dead patients. There was an initial increase of the C-reactive protein and the orosomucoid rate during the acute phase of aggression followed by a progressive decrease. The nutritional proteins (albumin, prealbumin, retinol binding protein) were always low, despite a progressive increase. The PINI was initially high and decreased progressively but remained high (> 20).The Albumin and Prealbumin rate were correlated with the MODS ratio. There was a correlation between the orosomucoid rate and the organ failure. The PINI was correlated to the MODS ratio and to the IGS II but not with mortality. Conclusions The malnutrition in surgical patients at intensive care unit has an early onset and is always severe. Biological markers and PINI are correlated with organ failure but not with mortality.
Abstract: Background Malnutrition is an independent factor of morbidity and mortality in patients at intensive care unit. The prognostic inflammatory and nutritional index (PINI) is frequently used as a marker of malnutrition but this scoring system was not studied in surgical intensive care units. The purposes of this study were to assist nutritional status...
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Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour
Mohammad Tafazzal Hossain,
Mohammad Mojaffor Hossain,
Manobendro Sarker,
Asadur Nur Shuvo,
Mohammad Mahbubul Alam,
Mohammad Siddiqur Rahman
Issue:
Volume 3, Issue 5, September 2014
Pages:
484-487
Received:
11 September 2014
Accepted:
25 September 2014
Published:
20 October 2014
Abstract: The study was conducted to develop nutritionally enriched bread with the jackfruit seed flour supplementation to wheat flour. After washing and removing the outer brown layer, seeds were sliced and pretreated by blanching with 0.5% potassium metabisulphite for 10 minutes. The cabinet dehydration technique was applied for drying of jackfruit seeds at 60 0C for 24 hours and then dried slices were milled into jackfruit seed powder. The jackfruit seed flour was used in different proportion to find out the best composition for preparing bread with wheat flour. The percentages of jackfruit seed flour used in the breads were 25%, 35%, 45% and 55%. After analyses, composite breads with different level of jackfruit seed powder were found nutritionally better than control sample. But a significant decrease in color, flavor, texture, taste and overall acceptability of breads was observed with the increase of substitution. Based on results, it can be concluded that bread with a substitution of 25% jackfruit seed flour was most acceptable in terms of nutritional value and overall acceptability compared to the control and other samples.
Abstract: The study was conducted to develop nutritionally enriched bread with the jackfruit seed flour supplementation to wheat flour. After washing and removing the outer brown layer, seeds were sliced and pretreated by blanching with 0.5% potassium metabisulphite for 10 minutes. The cabinet dehydration technique was applied for drying of jackfruit seeds a...
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Design of a Premix for Making Gluten Free Noodles
Silvana Beatriz Sabbatini,
Hugo Diego Sanchez,
Maria Adela de la Torre,
Carlos Alberto Osella
Issue:
Volume 3, Issue 5, September 2014
Pages:
488-492
Received:
22 September 2014
Accepted:
8 October 2014
Published:
20 October 2014
Abstract: The objective of this work was to select suitable starches and hydrocolloids to produce premixes that allow making gluten free noodles for celiac people and the evaluation of their physical, chemical and sensorial characteristics. Native and pregelatinized corn starch and the hydrocolloids xanthan gum, hydroxypropylmethylcellulose and guar gum were studied. The following aspects were analysed: dough machinability, moisture content in noodles, loss of solids by cooking, and some sensorial characteristics as taste and texture. Pregelatinized starch was selected because of its better integration of ingredients, resulting in uniform and wet dough, that devoid of tackiness thereby facilitating the rolling process. According to the obtained results with hydrocolloids, guar gum at a level of 2% is the hydrocolloid recommended to be used in making noodles for celiac people because of its good technological behaviour and that it allows obtaining noodles with the typical texture known as "al dente".
Abstract: The objective of this work was to select suitable starches and hydrocolloids to produce premixes that allow making gluten free noodles for celiac people and the evaluation of their physical, chemical and sensorial characteristics. Native and pregelatinized corn starch and the hydrocolloids xanthan gum, hydroxypropylmethylcellulose and guar gum were...
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