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Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate
Mahendra Kumar Trivedi,
Alice Branton,
Dahryn Trivedi,
Gopal Nayak,
Ragini Singh,
Snehasis Jana
Issue:
Volume 5, Issue 1, January 2016
Pages:
1-8
Received:
24 October 2015
Accepted:
9 November 2015
Published:
21 December 2015
Abstract: The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from various sources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment on the various physicochemical and spectra properties of Hi VegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The Hi VegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample was subjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray diffraction (XRD), surface area analyser, UV-visible and infrared (FT-IR) spectroscopy, and thermogravimetric analysis. The results of various parameters were compared with the control (untreated) part. The XRD data showed the decrease in crystallite size of treated sample from 110.27 nm (control) to 79.26 nm. The particle size was also reduced in treated sample as 162.13 μm as compared to the control sample (168.27 μm). Moreover, the surface area analysis revealed the 63.79% increase in the surface area of the biofield treated sample as compared to the control. The UV-Vis spectra of both samples i.e. control and treated showed the absorbance at same wavelength. However, the FT-IR spectroscopy revealed the shifting in peaks corresponding to N-H, C-H, C=O, C-N, and C-S functional groups in the treated sample with respect to the control. The thermal analysis also revealed the alteration in degradation pattern along with increase in onset temperature of degradation and maximum degradation temperature in the treated sample as compared to the control. The overall data showed the impact of biofield energy treatment on the physicochemical and spectroscopic properties of the treated sample of Hi VegTM acid hydrolysate. The biofield treated sample might show the improved solubility, wettability and thermal stability profile as compared to the control sample.
Abstract: The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from various sources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment on the various physicochemical and spectra properties of Hi VegTM acid hydrolysate i.e. a hydrolysed vegetable prot...
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Nutritional Status, Characterization and Fatty Acid Composition of Oil and Lecithin Isolated from Fresh Water Fish Shoul (Channa striata)
Md. Rasel Molla,
A. K. M. Asaduzzaman,
Md. Abdur Rashid Mia,
Meftah Uddin,
Shahangir Biswas,
Md. Salim Uddin
Issue:
Volume 5, Issue 1, January 2016
Pages:
9-15
Received:
20 December 2015
Accepted:
27 December 2015
Published:
8 January 2016
Abstract: Fishes are rich sources of different types of nutrients. Some species are found in marine water; on the other hand some varieties are available in fresh water. Consumption of fish is very beneficial to the health and development of the human body and fish becomes an integral part of the food culture of populations in many countries. They provide essential nutrients to the human. The aim of this study was to estimate the nutritional status of the selected fish species, to extract and characterize the fish oil and lecithin. Fish oil contains higher amount of polyunsaturated fatty acids which have significant effect in maintaining a healthy cardiac life. Biochemical composition of shoul (Channa striata) was determined. It was found that fishes are rich sources of protein and other nutrients. All the other parameters such as, moisture, protein, lipid, total sugar and ash were found in significant amount in shoul. Shoul fish oil was extracted using n-hexane by soxhlet apparatus. The percentage of oil from shoul fish powder was 12.64 (g% w/w). Lecithin was also extracted from this fish fleshes before and after oil extraction. Lecithin was 2.07 (g% w/w) and 3.10 (g% w/w) before and after oil extraction. It was found that percentage of lecithin was increased after oil extraction. The physicochemical properties of fish oil and lecithin were investigated. The higher saponification value and iodine value indicates that oil and lecithin contains shorter fatty acid chain length with lower molecular weight and the presence of higher amounts of unsaturated fatty acids in the samples. Low acid value and peroxide value indicate higher quality index of fish oil and lecithin. The oxidative stability of shoul fish lecithin was also measured by thiocyanate (TC) method and thiobarbituric acid (TBA) method. Shoul fish lecithin showed higher oxidative stability due to the presence of natural antioxidant. Fatty acid composition of shoul fish oil and lecithin was measured by gas chromatography (GC). The important polyunsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were found to be 0.49% and 1.37% in fish oil. But lecithin contains only 7.8% DHA and other monounsaturated fatty acids. This fish oil and lecithin also contain higher amount of monounsaturated fatty acid and average amount of polyunsaturated fatty acids. Fish oil and lecithin also act as sources of essential fatty acid. Therefore, we can use this fish oil and lecithin in edible purpose, food industry and pharmaceutical industry.
Abstract: Fishes are rich sources of different types of nutrients. Some species are found in marine water; on the other hand some varieties are available in fresh water. Consumption of fish is very beneficial to the health and development of the human body and fish becomes an integral part of the food culture of populations in many countries. They provide es...
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Phenolic Content and Antioxidant Activity of Cantaloupe (Cucumis melo var. cantalupensis) and Food Application
Marwa Ezz El-Din Ibrahim,
Hany Gaber El-Masry
Issue:
Volume 5, Issue 1, January 2016
Pages:
16-24
Received:
9 December 2015
Accepted:
8 January 2016
Published:
27 January 2016
Abstract: The objectives of this study were to determine phenolic content and antioxidant activity of methanolic extracts from different parts of cantaloupe (skin, seed and flesh), and to evaluate the efficiency of using cantaloupe skin wastes methanolic extracts at concentrations of 200, 400 and 600 ppm, respectively by compared with BHA on oxidative stability of mayonnaise incubated at 40°C to accelerate the oxidation for 60 days. The flesh extract give the highest yield (62.87±2.3 g extract/100 g powder) whilst the lowest yield was obtained from the seed (2.866±0.06 g extract/100 g powder) (p < 0.05). The skin extract showed the highest total phenolic content (8.47±0.21mg GAE/g extract) and total flavonoid content (5.23±1.32 µg RE/g extract) accompanied with best antioxidant activity through antioxidant assay (p < 0.05). For mayonnaise stability show sample treated with CSE at level 400 ppm showed the lowest value for acid value (0.296±0.00 mg KOH/g fat) and peroxide value (6.56±0.07 meq.O2/kg fat) at the end day of storage 60 day. There is no significant between it and BHA at 60 day. Thus, these results suggest that methanolic extracts of skin cantaloupe may serve as a potential source of natural antioxidant for food, nutraceutical application and could be used to retard fat auto-oxidation.
Abstract: The objectives of this study were to determine phenolic content and antioxidant activity of methanolic extracts from different parts of cantaloupe (skin, seed and flesh), and to evaluate the efficiency of using cantaloupe skin wastes methanolic extracts at concentrations of 200, 400 and 600 ppm, respectively by compared with BHA on oxidative stabil...
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Breastfeeding Knowledge, Attitude, and Practice and Related Determinants Among Maternal in Gondar, Ethiopia: Cross-Sectional Study
Muluken Asfaw Admasu,
Erika Cione
Issue:
Volume 5, Issue 1, January 2016
Pages:
25-30
Received:
25 December 2015
Accepted:
8 January 2016
Published:
27 January 2016
Abstract: Breastfeeding has always been the ideal feeding practice for infants because of that it is one of the components of Primary Health Care and considered as natural practices in Ethiopia even though it remains a challenging due to lack of knowledge of mothers. The objective of this study was to assess the breastfeeding knowledge, attitude, practice and related Determinants among Maternal in Gondar; Northwest Ethiopia. A cross sectional community based study was carried out from September to December, 2015 in Gondar City. A total of 543 women who had a child aged less than 24 months from five different villages. The sample size determination was calculated using the single proportion formula. Households that have lactating mothers who had child less than 24 months were selected by multistage random sampling technique. The questionnaire was distributed according to the proportion of the selected village population Data were analyzed using SPSS v21. Binary logistic regressions were used to see the strength of association between independent and dependent variables using odds ratios and 95% of confidence intervals. Finally a multivariate logistic regression analysis was made to identify the predictors of maternal knowledge about optimal breastfeeding practices. Full breastfeeding was reported by 59.3%, mixed feeding was reported by 31.3% and infant formula feeding was reported by 12.4%. Almost one third of the full breastfeeding group did so for 7–12 months, and almost two thirds did continue breastfeeding for more than one year. Employed women were more likely not to practice full breastfeeding compared to unemployed women (odds ratio 3.34, 96% CI 1.60, 6.98), and women who had caesarian delivery were more likely not to repetition full breastfeeding compared to those who had vaginal delivery (odds ratio 2.36, 97% CI 1.17, 4.78). The women had a positive attitude but short maternity leaves had a negative impact on breastfeeding. This study showed that a majority of mothers has known the importance of Exclusive Breast Feeding and have good attitude, knowledge in order that strongly agree that Exclusive Breast Feeding is advantageous for infant aged less than six months. Though, poor practice to exclusive breastfeeding for the first six months postpartum among urban mothers. It is speculated health care providers and decision makers should be comprehensively addressed on adverse work related issues to improve exclusively breast feeding practices in the study community.
Abstract: Breastfeeding has always been the ideal feeding practice for infants because of that it is one of the components of Primary Health Care and considered as natural practices in Ethiopia even though it remains a challenging due to lack of knowledge of mothers. The objective of this study was to assess the breastfeeding knowledge, attitude, practice an...
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Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality
Shakhawat Hossain,
Mohammad Rezaul Islam Shishir,
Md. Saifullah,
Md. Shahidullah Kayshar,
Samshad Wasit Tonmoy,
Afzal Rahman,
Md. Shams-Ud-Din
Issue:
Volume 5, Issue 1, January 2016
Pages:
31-38
Received:
7 January 2016
Accepted:
17 January 2016
Published:
29 January 2016
Abstract: Coconut flour is an excellent source of unique taste and aroma and rich in vitamins, minerals and dietary fibers, which might have potential application in baking products and human nutrition. The study is aimed to investigate the effect of sugar and baking powder on the plain cake incorporated with different levels of coconut flour. The coconut fleshes were dried by mechanical dryer for 6 hr and grinded to coconut flour. Four types of cake such as, S1=0%, S2=10%, S3=20% and S4=30% of coconut flour incorporation were investigated and S3 is found more acceptable in terms of physicochemical properties of cake. S3 cake secured the highest score in color, texture and overall acceptability. The sugar added (20-100%) increased the cake weight and decreased the moisture of cake, in which the cake volume and specific volume increased up to 80% sugar addition in cake dough. In contrast, the increase of baking powder (1-8%) decreased the cake weight and moisture, but increased the cake volume and specific volume up to 7% baking powder addition. However, S3 cake revealed the maximum output and better acceptability at 80% sugar and 7% baking powder addition.
Abstract: Coconut flour is an excellent source of unique taste and aroma and rich in vitamins, minerals and dietary fibers, which might have potential application in baking products and human nutrition. The study is aimed to investigate the effect of sugar and baking powder on the plain cake incorporated with different levels of coconut flour. The coconut fl...
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Problem with Dietary Habits in Community-Dwelling Individuals with Spinal Cord Injury in Japan: A Qualitative Study
Kikuko Hata,
Wakako Tatsuta,
Takayo Inayama
Issue:
Volume 5, Issue 1, January 2016
Pages:
39-46
Received:
4 January 2016
Accepted:
17 January 2016
Published:
29 January 2016
Abstract: The purpose of this study was to develop a model that details “problems with dietary habits” for community-dwelling individuals with spinal cord injury (SCI). We mailed questionnaires to 2,731 registered members of Spinal Injuries Japan that asked the following question: “Is there any problem with your diet, meal, and food? Feel free to write anything.” The answer paper had free space in which individuals could freely write their problems with diet, meal, and food. Ultimately, responses from 260 individuals who answered the open-ended question were analyzed. We categorized responses using content analysis. The categories were classified based on the PRECEDE-PROCEED model. A total of 337 items related to “problems with dietary habits” as record units. The record units were classified into seven categories. Five of the seven categories have utility for the PRECEDE-PROCEED model of dietary habits: health/nutritional status, dietary behavior, healthy behavior, reinforcing, and enabling. The two categories not included in the PRECEDE-PROCEED model of dietary habits were excretion and other problems. “Problems with dietary habits” were classified and five of the seven categories form a framework applicable to the PRECEDE-PROCEED model.
Abstract: The purpose of this study was to develop a model that details “problems with dietary habits” for community-dwelling individuals with spinal cord injury (SCI). We mailed questionnaires to 2,731 registered members of Spinal Injuries Japan that asked the following question: “Is there any problem with your diet, meal, and food? Feel free to write anyth...
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Preparation and Evaluation of Granola – a Breakfast Cereal, Sustituted with Maize (Zea May) and Coconut (Cocos Nucifera) Blend
Eke - Ejiofor Joy,
Beleya Ellen Aswei,
Gbarasogo Mbarabari Nicholas
Issue:
Volume 5, Issue 1, January 2016
Pages:
47-52
Received:
9 January 2016
Accepted:
19 January 2016
Published:
1 February 2016
Abstract: Granola was produced using three varieties of maize namely, yellow, white and pop and oat as control. Coconut was added to the granola sample in order to replace walnut in the control. They were subjected to sensory, chemical and functional evaluation. Sensory analysis showed that there was significant difference in their color and taste, while flavor, texture, crispness and overall acceptability showed no significant difference (p≥0.05). Chemical analysis result showed that oat based granola had the highest value for fat, protein, energy, sugar, starch and amylopectin, while yellow maize granola had the highest value for moisture content and carbohydrate and white maize granola had the highest value for crude fibre and amylose. Granola produced from pop maize had the highest value for ash. There was no significant difference (P≥0.05) in ash, protein energy and amylopectin between oat granola (control) and maize based granola samples. Functional analysis of the samples showed that oat granola had the highest value for water absorption capacity and swelling power. Yellow maize granola had the highest value for dispersibility and bulk density. Pop corn granola had the highest value for solubility. There was no significant difference (P≥0.05) in bulk density and water absorption capacity.
Abstract: Granola was produced using three varieties of maize namely, yellow, white and pop and oat as control. Coconut was added to the granola sample in order to replace walnut in the control. They were subjected to sensory, chemical and functional evaluation. Sensory analysis showed that there was significant difference in their color and taste, while fla...
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Improvement of Bioactive Compounds Content and Antioxidant Properties in Crackers with the Incorporation of Prickly Pear and Potato Peels Powder
Yousif Elhassaneen,
Sherif Ragab,
Raghda Mashal
Issue:
Volume 5, Issue 1, January 2016
Pages:
53-61
Received:
20 January 2016
Accepted:
28 January 2016
Published:
14 February 2016
Abstract: Prickly pear peel (PPP) and potatoes peel (PP) are considered as a waste by-products which obtained during processing of prickly pear and potatoes, huge amount of peels are generated, and their disposal is a major problem and causes environmental pollution. In the present study, PPP and PP were dehydrated under vacuum at 70°C for 3 hrs to obtain prickly pear peel powder (PPPP) and potatoes peel powder (PPP) with 7% moisture content. These by-products were phytochemically analyzed, incorporated into crackers at 5% levels as a potential source of bioactive compounds. Bioactive compounds analysis indicated that PPPP and PPP contains high levels of many valuable bioactive compounds/antioxidants such total phenolics, (421 and 1388 mg GAE.g-1 DW) and carotenoids (217.11 and 135.76 mg.g-1 DW) as well as total dietary fiber (39.53 and 45.91 g.100g-1 DW). The total dietary fiber, carotenoids and total phenolics content in crackers increased from 5.89, 3.01 and 110.23 to 8.11, 14.34 and 143.28 with 5% incorporation of PPPP and 8.74 g.100g-1, 7.88 mg.g-1 and 192.79 mg EGA.g-1 with 5% incorporation of PPP, respectively. Also, the antioxidant activity (AA) in control crackers was 30.11% which increased to 38.14 and 42.07% with the incorporation of PPPP and PPP by 5%, respectively. In conclusion, the results suggest that by incorporating PPPP and PPP, it is possible to enhance the nutritional and functional quality (bioactive compounds and antioxidant activity) of crackers without affecting on their sensory characteristics.
Abstract: Prickly pear peel (PPP) and potatoes peel (PP) are considered as a waste by-products which obtained during processing of prickly pear and potatoes, huge amount of peels are generated, and their disposal is a major problem and causes environmental pollution. In the present study, PPP and PP were dehydrated under vacuum at 70°C for 3 hrs to obtain pr...
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Investigation of Nutritional Status of the Butter Catfish Ompok bimaculatus: An Important Freshwater Fish Species in the Diet of Common Bangladeshi People
Sayad Md. Didarul Alam,
Md. Hasanul Karim,
Aninda Chakrabortty,
Ruhul Amin,
Sohel Hasan
Issue:
Volume 5, Issue 1, January 2016
Pages:
62-67
Received:
17 January 2016
Accepted:
26 January 2016
Published:
23 February 2016
Abstract: Due to the availability throughout the all seasons and tastiness, butter catfish Ompok bimaculatus gained immense commercial importance as well as greater consumer preference in South-East Asian countries. It significantly contributes to the local fisheries production. In order to explore information on nutritional status of this commercially important fish species, the present study was carried out as such information is not available. Our study showed that this fish species is highly rich in polyunsaturated fatty acids. The percentage of total polyunsaturated fatty acids was found to be 40.92 followed by 26.54% of total monounsaturated fatty acids, indicating excellent nutritive value of this fish species. Amino acid analysis showed that the fish flesh contains essential amino acids like leucine, lysine, threonine, phenylalanine, valine and isoleucine in a significant amount. The ratio of essential to non-essential amino acid is 0.89 indicating its superior protein quality. The mineral profiling also showed that this species is rich in K, Ca, Na, Mg and Fe with other minerals. The present study showed that Ompok bimaculatus is a good source of lean meat and trace elements, especially Zn and Mn. Furthermore, exploration of vitamin contents showed that fat soluble vitamins like vitamin A, D, E and K are present in a considerable amount which is beneficial to health.
Abstract: Due to the availability throughout the all seasons and tastiness, butter catfish Ompok bimaculatus gained immense commercial importance as well as greater consumer preference in South-East Asian countries. It significantly contributes to the local fisheries production. In order to explore information on nutritional status of this commercially impor...
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Fatty Acids and Tocopherols Contents of Cameroon Oil Palm from Three Varieties of Elaeis guinensis jack
Ndomou Mathieu,
Kotué Taptue Charles,
Ngando Ebongue Georges Frank,
Ngogang Yonkeu Jeanne
Issue:
Volume 5, Issue 1, January 2016
Pages:
68-71
Received:
25 January 2016
Accepted:
8 February 2016
Published:
25 February 2016
Abstract: This study aimed at evaluating fatty acids and tocopherol contents of oil palm extracted from fruits of three varieties of Elaeis guinensis jacq namely Tenera, Dura and Pisifera. Oil was extracted from mesocarp of cooked palm nuts using continuous device of soxhlet. Fatty acids contents were determined by gas chromatography of methyl esters and tocopherols were measured through High Pressure Liquid Chromatography (HPLC). Results showed that unsaturated fatty acids contents was more than 52% in crude oils from the first cycle palm oil and decrease significantly (P˂ 0, 05) in Dura second cycle oil. Changes occurred in fatty acids profile of Tenera and Dura. Ratio of polyunsaturated fatty acids over saturated fatty acids was higher in Pisifera (0.40). Total tocopherol contents of palm oil were more than 738 mg/Kg but decreased when passing from first to second cycle of the different varieties. Gamma-tocopherol was the most abundant isomer.
Abstract: This study aimed at evaluating fatty acids and tocopherol contents of oil palm extracted from fruits of three varieties of Elaeis guinensis jacq namely Tenera, Dura and Pisifera. Oil was extracted from mesocarp of cooked palm nuts using continuous device of soxhlet. Fatty acids contents were determined by gas chromatography of methyl esters and toc...
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Monostyrene Intake in Albino Rats: Accumulation in Organs and Effects on Growth Performance and Oxidative Stress
Mohamed G. El-Ziney,
Hana BaAbdoulah,
Manal S. Tawfik
Issue:
Volume 5, Issue 1, January 2016
Pages:
72-79
Received:
25 January 2016
Accepted:
4 February 2016
Published:
26 February 2016
Abstract: Monostyrene (MS) residuals are daily migrating from different polystyrene shaping containers to our foods. In the present study, the distribution, accumulation and clearness rate of MS in different organs were done by one oral gavage of sub-lethal dose of 500 mg/kg bwt in male albino rates. Following MS in kidney, liver and brain indicated that the highest concentration peak was reached after 3 hr. Meanwhile, the maximum and minimum levels were detected in kidney (190.6 µg/100g) and brain (12.8 µg/100g), respectively. After 3 hr of styrene administration, the same decline rate was observed in the three organs. The clearness and metabolites rates of MS after 7 hr of administration were 93%, 76.9% and 71.1% in kidney, liver and brain, respectively. Further, this study investigated the effects of different MS at doses (0.1, 0.3 and 1.0 mg/kg) on growth performance parameters included weight gain (WG), relative liver weight, food efficiency ratio (FER), protein efficiency ratio (PER) and on oxidative stress biomarker; malondialdehyde (MDA) in the plasma of male and female albino rats after 12 weeks of feeding. All tested MS concentrations showed significant effects (P >0.05) on WG, FER and PER of either male or female rats compared to the control group. All these indices were more pronounced in both male and female that administrated MS at dose of 1.0 mg MS/kg bwt. Only in female, relative liver weight was affected significantly at doses of 0.3 and 1.0 mg/kg bwt of MS. Significant differences (P >0.05) were found among the experimental groups in malondialdehyde concentration in plasma of male and female rats; but not in nonlinear behavior. MDA concentration increased significantly (P >0.05) in female plasma compared to male at all tested doses. Styrene concentration in male liver after three months at oral administration of 1 mg/kg was 1.72 µg/100g. It is concluded that MS at tested levels had affected growth performance parameters and led to increase oxidative stress which could have significant health risks. Kidney is the main organ responsible for MS elimination. More precaution should be addressed to food packaging industry to control and monitor MS release from PS food contact materials.
Abstract: Monostyrene (MS) residuals are daily migrating from different polystyrene shaping containers to our foods. In the present study, the distribution, accumulation and clearness rate of MS in different organs were done by one oral gavage of sub-lethal dose of 500 mg/kg bwt in male albino rates. Following MS in kidney, liver and brain indicated that the...
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The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour
Eke-Ejiofor Joy,
Nwiganale Ledogo
Issue:
Volume 5, Issue 1, January 2016
Pages:
80-84
Received:
19 January 2016
Accepted:
1 February 2016
Published:
1 March 2016
Abstract: The effect of varieties, local (Abakalike) and foreign (Mama Gold) and two processing methods, semi-dry and wet grinding methods on the characteristics of rice flour were investigated. Functional and chemical properties of the rice flour were analyzed using standard methods. The functional parameters analyzed were dispersibility, relative bulk density, swelling power and water absorption capacity while chemical parameter were moisture content, protein, ash, sugar, starch, amylase and amylopectin. The parameters were influenced by variety and processing methods. Highest dispersibility, relative bulk density and swelling power values were associated with sample A which is the foreign variety, while solubility and water absorption capacity were associated with sample B, which is the local variety, all processed by the semi-dry grinding method. The semi-dry ground rice flour produced highest protein and ash as seen in sample B, while wet milled rice flour were associated with highest moisture and starch contents. The flour produced from the local rice (Abakalike) had highest protein, ash sugar and amylose over the foreign variety with all the parameters showing significant differences.
Abstract: The effect of varieties, local (Abakalike) and foreign (Mama Gold) and two processing methods, semi-dry and wet grinding methods on the characteristics of rice flour were investigated. Functional and chemical properties of the rice flour were analyzed using standard methods. The functional parameters analyzed were dispersibility, relative bulk dens...
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