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The Progress of Food Allergy Concept, Classifications and Diagnosis
Kamal-Alahmad,
Sameh A. Korma,
Tao Zhang,
Jinfang Zhang
Issue:
Volume 5, Issue 4, July 2016
Pages:
234-240
Received:
9 May 2016
Accepted:
21 May 2016
Published:
4 June 2016
Abstract: Food allergies, defined as an immune response to food proteins, affect as many as 8% of young children and 5% of adults in most countries, and their prevalence appears to be rising like all allergic diseases, In addition to well-recognized urticaria and anaphylaxis triggered by IgE antibody-mediated immune responses. Food allergy is a rapidly growing public health concern because of its increasing prevalence and life-threatening potential. Food allergic reaction can be further subdivided into IgE mediated and non IgE mediated. The diagnosis of food allergy is made from the history, supported by investigations and by responses to avoidance of specific food triggers. So in this work we want to introduce some concepts in food allergy such as classification of allergic and diagnosis of food triggers and finally how to manage this problem and minimize the prevalence of food allergy.
Abstract: Food allergies, defined as an immune response to food proteins, affect as many as 8% of young children and 5% of adults in most countries, and their prevalence appears to be rising like all allergic diseases, In addition to well-recognized urticaria and anaphylaxis triggered by IgE antibody-mediated immune responses. Food allergy is a rapidly growi...
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Assessment of Nutritional Status & Health Condition Among Vegetarian and Non-vegetarian Adult at Tangail Sadar Upazila in Tangail District
Farhana Akther,
Mst Khodeza Akter,
Babu Kanta Sen,
Mizanur Rahman,
Mesbah Uddin Talukder
Issue:
Volume 5, Issue 4, July 2016
Pages:
241-245
Received:
4 May 2016
Accepted:
26 May 2016
Published:
7 June 2016
Abstract: A cross sectional comparative study was carried out to compare the nutritional status between the vegetarian and non-vegetarian individuals. The study was conducted among 100 respondents (50 vegetarian and 50 non-vegetarian) at Tangail sadar upazilla in Tangail district to assess their nutritional status by collecting anthropometric and socio-demographic data, dietary intake pattern as well as hygienic and clinical information. Among the respondents all the vegetarian were Hindu and majority of the non-vegetarian were Muslim (70%). The study found that nutritional status of 72% vegetarian and 62% non-vegetarian were normal. According to this study 4% vegetarian and 12% non-vegetarian respondents were underweight and 26% non-vegetarian and 24% vegetarian respondents were overweight respectively. Mean heights of vegetarian respondents was 161.62cm and mean weight 59.78 kg whereas mean height and weight of the non-vegetarian respondents were 158.62cm and 57.14 kg respectively. The study observed the food habits of the respondents. Vegetarian respondents consumed more leafy and non-leafy vegetables, pulses, and dairy based products avoiding egg, meat, and fish. Besides 64% non-vegetarian consumed fish and 24% consumed egg daily and 64% consumed meat weekly. The study findings strengthen the notion that the nutritional status of the vegetarian respondents are better than non-vegetarian due to their health consciousness and food intake pattern.
Abstract: A cross sectional comparative study was carried out to compare the nutritional status between the vegetarian and non-vegetarian individuals. The study was conducted among 100 respondents (50 vegetarian and 50 non-vegetarian) at Tangail sadar upazilla in Tangail district to assess their nutritional status by collecting anthropometric and socio-demog...
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Development of Fermented Corn and Rapoko Blend Instant Porridge
Serere Harusekwi Julien,
Bangamusewe Blessing,
Matiringe Isabel,
Chinofunga Dorothy
Issue:
Volume 5, Issue 4, July 2016
Pages:
246-254
Received:
22 April 2016
Accepted:
16 May 2016
Published:
18 June 2016
Abstract: The research project’s main objective was to develop a fermented corn and rapoko blend instant porridge with high nutritional profile as well as consumer acceptability so as to diversify the rapoko products on the market. Formulations were made by compositing cooked rapoko flour and fermented corn flour in the ratio 0:100%; 30:70%; 40:60%; and 60:40% so as to come out with the optimal mixture suitable for the production of the instant porridge. The effect of rapoko flour supplementation on the proximate composition, physical properties and consumer acceptability of the blends were evaluated and the proximate analysis (protein, carbohydrate, energy, fat, fibre, moisture) was carried out on all the formulations. Consumer acceptability was also evaluated using a 9-point hedonic scale for taste, aroma, colour, appearance, texture and flavour. Physical properties such as swelling index, bulky density, reconstitution time and water holding capacity were also carried out to assess the performance of the blends in water. The results showed higher protein, carbohydrate and energy contents of the blends with increase in rapoko concentration in the mixture with 40% rapoko concentration having the highest values on the three nutrients (11.62; 80.32 and 333.52 respectively). However, the increase in rapoko caused reduction in the performance of blends in porridge such as bulky density, solubility index and the reconstitution time. Consumer preferences of the porridge decreased with increase in the rapoko concentration. The 30% rapoko blend had the best consumer acceptability but the blend with 40% rapoko had the best nutritional profile in terms of energy, carbohydrate and protein.
Abstract: The research project’s main objective was to develop a fermented corn and rapoko blend instant porridge with high nutritional profile as well as consumer acceptability so as to diversify the rapoko products on the market. Formulations were made by compositing cooked rapoko flour and fermented corn flour in the ratio 0:100%; 30:70%; 40:60%; and 60:4...
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Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments
Issue:
Volume 5, Issue 4, July 2016
Pages:
255-263
Received:
26 May 2016
Accepted:
7 June 2016
Published:
20 June 2016
Abstract: The aim of this study is to produce Gluten-Free rolled paper from broken rice by using different hydrothermal treatments. Pressure parboiling, dry roast parboiling, and popping treatments were applied to enhance the functionality of low- amylose broken rice flour. The effects of hydrothermal treatments on the morphological, physicochemical, as well as sensory properties of the produced Gluten-Free rolled papers were studied. Morphological examination of hydrothermal treated flours showed gelatinized and enlarged starch granules with different shapes, and fractures in the surface, especially in dry roasted parboiled flour. For chemical composition (g/100g), protein (6.7 - 3.57), total starch (81.67- 76.36) and amylose (17.27 - 14.18) significantly decreased in rice papers produced from hydrothermal treated flours, while fat (1.67 - 1.82) and ash (1.62 - 2.68) significantly increased. In vitro starch digestibility showed a significant increase (80 - 99.73 g glucose/ 100g) in rice papers produced from dry roast parboiling and popping treatments. Rice paper batters produced from hydrothermal treatments had a noticeable viscosity pattern characterized by a non-Newtonian pseudoplastic flow behavior. A significant reduction in lightness value (89.77 to 60.42) occurred, while a significant increase in redness (0.33 to 1.54) and yellowness (3.75 - 20.59) values were observed in all rice papers produced from hydrothermal- treated flours. Tensile strength (0.14 - 0.36 N/mm2) and % elongation at break (43 - 57%) significantly increased in rice papers produced from parboiling treatments, while fracture toughness increased (2.76- 5.51 N/mm3/2) in rice paper produced from popping treatment. Sensory evaluation indicated significant improvement in freshness, rollability, and the overall scores in rice papers produced from parboiling treatments. Results could be a value addition for processing of low- amylose broken rice flour and delivering high quality rice paper to consumers who are more concerned about Gluten-Free products.
Abstract: The aim of this study is to produce Gluten-Free rolled paper from broken rice by using different hydrothermal treatments. Pressure parboiling, dry roast parboiling, and popping treatments were applied to enhance the functionality of low- amylose broken rice flour. The effects of hydrothermal treatments on the morphological, physicochemical, as well...
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Chemically Modified Starch and Utilization in Food Stuffs
Sameh A. Korma,
Kamal-Alahmad,
Sobia Niazi,
Al-Farga Ammar,
Farah Zaaboul,
Tao Zhang
Issue:
Volume 5, Issue 4, July 2016
Pages:
264-272
Received:
30 May 2016
Accepted:
13 June 2016
Published:
29 June 2016
Abstract: Starch consists of two main components: mainly linear amylose and highly branched amylopectin, and is stored as discrete semicrystallin granules in higher plants. Among carbohydrate polymers, starch is currently enjoying increased attention owing to its usefulness in different food products. Green leaves of plants contain chlorophyll, which is able to absorb light quanta and utilize the energy to catalyze the formation of glucose and oxygen from carbon dioxide and water. In general, modified food starches are used to provide functional attributes in food applications that native starches normally cannot provide, as starch is abundant and readily available and starch can provide an economic advantage in many applications where higher priced items such as gums otherwise must be used. Herein we discuss the chemically modified starch and reviewing its utilization in food stuffs.
Abstract: Starch consists of two main components: mainly linear amylose and highly branched amylopectin, and is stored as discrete semicrystallin granules in higher plants. Among carbohydrate polymers, starch is currently enjoying increased attention owing to its usefulness in different food products. Green leaves of plants contain chlorophyll, which is able...
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The Effect of Microwave Cooking on Nutrient Value of Fresh Vegetables
M. A. Rashid,
Md. Iqbal Hussain,
Atiqur Rahman,
Mst Khodeza Khatun,
M. A. Sattar
Issue:
Volume 5, Issue 4, July 2016
Pages:
273-277
Received:
17 May 2016
Accepted:
15 June 2016
Published:
30 June 2016
Abstract: Microwave cooking has gained considerable importance as an energy-saving, convenient and time-saving cooking method. This study was performed to compare the effects of microwave cooking and conventional cooking method on proximate nutrient and health promoting contents of fresh Cowpea (Vigna unguiculata) and Zhinggye (Luffa acutangula) grown in Bangladesh. The moisture and ash content in raw Cowpea were 92.19% and 0.48%, respectively, for Zhinggye they were 95.87% and 0.25%, respectively. After conventional cooking moisture and ash content were 93.37% and 0.33%, respectively, for Cowpea whereas 95.75% and 0.23%, respectively, for Zhinggye. On the other hand, after microwave cooking these values were 92.32% and 0.48%, respectively, for Cowpea and 95.53% and 0.25%, respectively, for Zhinggye. Total crude protein, fat and carbohydrate were significantly modified by both cooking methods. In both cases, microwave cooking decreased the vitamin-C content to some extent but the conventional cooking completely destroyed the vitamin-C contents.
Abstract: Microwave cooking has gained considerable importance as an energy-saving, convenient and time-saving cooking method. This study was performed to compare the effects of microwave cooking and conventional cooking method on proximate nutrient and health promoting contents of fresh Cowpea (Vigna unguiculata) and Zhinggye (Luffa acutangula) grown in Ban...
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Impact of Nutrition Education on Knowledge, Attitude, Practices and Beliefs of Adolescent Girls Belonging to Rural and Urban Area of District Kurukshetra
Gurpreet Arora,
G. K. Kochar
Issue:
Volume 5, Issue 4, July 2016
Pages:
278-283
Received:
3 June 2016
Accepted:
15 June 2016
Published:
30 June 2016
Abstract: One hundred fifty girls in the age group of 13-19 years were selected randomly from government schools of rural and urban area of district kurukshetra, Haryana and surveyed for their attitude towards food, knowledge and awareness about nutrition, behaviour and practices adopted to maintain nutritional status. Nutrition education was imparted to the subjects after assessing their basic nutrition knowledge. Nutrition education improved their awareness about nutrition and health significantly.
Abstract: One hundred fifty girls in the age group of 13-19 years were selected randomly from government schools of rural and urban area of district kurukshetra, Haryana and surveyed for their attitude towards food, knowledge and awareness about nutrition, behaviour and practices adopted to maintain nutritional status. Nutrition education was imparted to the...
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Using Vegetable Puree as a Fat Substitute in Cakes
Issue:
Volume 5, Issue 4, July 2016
Pages:
284-292
Received:
1 June 2016
Accepted:
22 June 2016
Published:
6 July 2016
Abstract: Squash and cantaloupe puree (25, 50, 75 and 100%) were used to substitute fat in the production of cake. Cakes prepared with 25% puree (for both squash and cantaloupe) had higher volume than that of control cake. No difference in cake volume was found between control cake and those prepared with 50% puree. At 100% replacement level, cake volume was lowest. Reduced-fat cakes with puree had more moisture and minerals as well as fewer calories than the control. Replacement of baking fat by puree resulted in a significant increase in hardness, springiness and chewiness, but to a limited extent the cohesiveness. On the other hand, there were no differences between the acceptability of reduced-fat cakes with puree up to 75% and control cakes. The addition of puree did not result in undesirable changes in colour. While the high moisture content in cakes (with puree) was more acceptable among the panelists. These results showed that purees are an acceptable fat replacer in cakes and effective in reducing the amount of fat and calories. Moreover, during storage moisture loss and increase hardness was observed in produced cakes.
Abstract: Squash and cantaloupe puree (25, 50, 75 and 100%) were used to substitute fat in the production of cake. Cakes prepared with 25% puree (for both squash and cantaloupe) had higher volume than that of control cake. No difference in cake volume was found between control cake and those prepared with 50% puree. At 100% replacement level, cake volume was...
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Residue and Risk Assessment of Kresoxim-methyl in Apple Under Field Conditions
Qian Xun,
Chen Yong-da,
Zheng Zhen-shan,
Wang Li,
Zhang Shao-jun
Issue:
Volume 5, Issue 4, July 2016
Pages:
293-296
Received:
19 July 2016
Published:
20 July 2016
Abstract: A rapid and effective method was developed for determination of kresoxim-methyl residue in apple. Field trials were designed to evaluate the dissipation and residue of kresoxim-methyl in apple at Hebei (China), Shandong (China) and Anhui (China). The dietary exposure and risk assessment were also conducted by using the calculation of risk quotient (RQ). The samples were extracted by Acetone and ethyl acetate, cleaned up by Florisil solid phase extraction column and detected by gas chromatograph with DB-1701 capillary column and electron capture detector. The results showed good average recoveries of 80%-99% with relative standard deviations of 0.9%-1.3% at the spiked level of 0.02, 0.20 and 2.0 mg /kg. The limit of detection (LOD) was 1.0×10-12 g and the limit of quantification (LOQ) was 0.02 mg /kg. The results were found that the half lives of kresoxim-methly in apple of Hebei (China), Shandong (China) and Anhui (China) were 6.09, 12.6 and 10.0 d respectively, and the terminal residue was below MRL (0.2 mg/kg) 14 days after application, the RQ of kresoxim-methyl were far below 1. It predicted that it was safe for human being when kresoxim-methyl was used to control Apple tree diseases.
Abstract: A rapid and effective method was developed for determination of kresoxim-methyl residue in apple. Field trials were designed to evaluate the dissipation and residue of kresoxim-methyl in apple at Hebei (China), Shandong (China) and Anhui (China). The dietary exposure and risk assessment were also conducted by using the calculation of risk quotient ...
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Resistance of Bacteria Isolates from Cabbage (Brassica oleracea), Carrots (Daucus carota) and Lettuce (Lactuca sativa) in the Kumasi Metropolis of Ghana
Golly Moses Kwaku,
Salifu Pandam Samson,
Mills-Robertson Felix Charles
Issue:
Volume 5, Issue 4, July 2016
Pages:
297-303
Received:
23 June 2016
Accepted:
7 July 2016
Published:
21 July 2016
Abstract: Despite the benefits humanity derives from vegetables, they are as well a good source of foodborne illnesses when contaminated with pathogenic microorganisms especially the antibiotic resistant ones. This study evaluated the antibiotic resistance of bacteria isolated from three commonly consumed vegetables; cabbage (Brassica oleracea), carrots (Daucus carota) and lettuce (Lactuca sativa) in the Kumasi Metropolis in Ghana. The bacteria isolates were subjected to antimicrobial susceptibility testing using the Kirby-Bauer disc diffusion method on Mueller-Hinton agar. A total of 78 bacteria isolates were obtained from the three vegetables with the Gram-positive bacteria accounting for 23.08% (18/78) whilst the Gram-negative bacteria accounted for 76.92% (60/78). The Gram-negative bacteria consisted of Acinectobacter spp., Aeromonas salmonicida, Aeromonas spp., Chryseomonas loteola, Citrobacter spp., Enterobacter cloacae, Enterobacter sakazakii, Erwinia nigrifluence, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeroginosa, Salmonella spp. and Serratia spp. while Gram-positive bacteria consisted of Brevibacillus spp., Brochothrix thermosphacter, Staphylococcus aureus, Staphylococcus epidermidis and Streptococcus spp. All the Gram-positive bacteria isolates showed 100% resistance to penicillin, ampicillin and flucloxacillin, 88.2% were resistant to cefuroxime with 64.7% resistant to tetracycline and 17.6% resistant to cotrimoxazole but were all sensitive to gentamycin. For the Gram-negative bacteria, 96.7% were resistant to ampicillin with 90% being resistant to cefuroxime, 73.3% and 60% were resistant to chloramphenicol and tetracycline, respectively, but unlike the Gram-positives, 15% of the Gram-negative bacteria were resistant to gentamycin. All the Gram-positive isolates demonstrated multi antibiotic resistance (MAR), with Staphylococcus aureus and Streptococcus spp. being resistant to seven (7) out of the eight (8) tested antibiotics. For the Gram-negative bacteria, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeroginosa, Salmonella spp., Citrobacter spp. and Enterobacter were resistant to all eight (8) antibiotics. The implication of the findings in this study presents vegetables as a potential vehicle for microbial food poisoning as well as a source of infectious diseases that cannot be treated with commonly used antibiotics. Thus, good practices should be undertaken to reduce if not eliminate contamination of vegetables.
Abstract: Despite the benefits humanity derives from vegetables, they are as well a good source of foodborne illnesses when contaminated with pathogenic microorganisms especially the antibiotic resistant ones. This study evaluated the antibiotic resistance of bacteria isolated from three commonly consumed vegetables; cabbage (Brassica oleracea), carrots (Dau...
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An Assessment of Adolescent Eating Habits in Public Schools of Chak Shahzad, Islamabad
Fouzia Nadeem Gill,
Abdul Majeed,
Zubia Qureshi,
Kauser Aftab Khan,
Moazzam Ali Khan
Issue:
Volume 5, Issue 4, July 2016
Pages:
304-309
Received:
27 June 2016
Accepted:
7 July 2016
Published:
28 July 2016
Abstract: Eating patterns influence the nutritional status, health, learning process and academic performance of the school children. This study was conducted to explore the food availability at school canteens and food intake by adolescents in break period. A cross sectional study was conducted on 290 adolescents (145 were girls and 145 boys) of 6th, 7th and 8th grade from public schools of Chak Shahzad, Islamabad. Pre-structured questionnaire was used for data collection. Chi square / fisher exact test was done by using SPSS to check the association. The mean age of adolescents was 12.6 ± 1.33 years. They were reported normal, underweight, overweight and obese as 176 (60.7%), 79 (27.2%), 27 (9.3%) and 9 (2.8%) respectively. Nutritional status was significantly related with gender, age and grade of adolescents with p-value <0.05. Response showed that 199 (68.6%) adolescents prefer canteen food during break time, and 66 (22.8%) give preference to homemade lunch. Few of them 25 (8.6%) take fruits in school break time. About (24.8%) took drink with lunch which were juices 30 (10.3%), milk/milk shake 14 (5.9%), carbonated drinks 6 (2.1%), and tea/coffee 13 (4.5%). Consumption of carbohydrates, protein, fruits, vegetables, and dairy products was found as 64 (22.1%), 26 (0.9%), 32 (11%), 4 (1.4%) and 1 (0.3%) respectively in adolescents who brought their lunch from home. Around 49% of students were not satisfied with food provided on their school canteens. Availability of food items on school canteens and overall eating pattern of adolescents is not satisfactory. There is a need of school canteen guidelines/policy and nutritional education to canteen staff and pupils.
Abstract: Eating patterns influence the nutritional status, health, learning process and academic performance of the school children. This study was conducted to explore the food availability at school canteens and food intake by adolescents in break period. A cross sectional study was conducted on 290 adolescents (145 were girls and 145 boys) of 6th, 7th an...
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