-
Fatty Acids Effect on T Helper Differentiation in Vitro
Aissouda Hossein zade,
Maryam Moogooei,
Shayan Mostafaei,
Hossein Rahavi,
Reza Mansouri,
Sepideh Soukhtezari,
Mojgan Ghaedi
Issue:
Volume 5, Issue 6, November 2016
Pages:
372-377
Received:
16 September 2016
Accepted:
26 September 2016
Published:
17 October 2016
Abstract: Autoimmunity shows a concerning growth recently. It seems that role of diet is important for development of autoimmunity. Nutritional elements can affect immune system functions. Oversupply or deficiency of specific metabolites may change performance of immune cells, especially that of T helper lymphocytes. For example, glucose, omega 3 and poly unsaturated fatty acids can induce specific Th subsets which play a critical role in autoimmune diseases. T lymphocytes, mostly T CD4+ (Th cells) not only play a critical role in orchestrating immune responses, but also they have major role in pathogenesis of some autoimmune disease. Hence, we designed a research to find out effects of oleic and palmitic acids on differentiation of Th cells. We added oleic acid, palmitic acids and combination of them on peripheral blood mononuclear cells (PBMC) culture and cells were harvested for RT-PCR and flow cytometry analysis after seven days. Our results showed that palmitic and oleic acids induce Th1 and Th17 subsets (p-valu <0.05).
Abstract: Autoimmunity shows a concerning growth recently. It seems that role of diet is important for development of autoimmunity. Nutritional elements can affect immune system functions. Oversupply or deficiency of specific metabolites may change performance of immune cells, especially that of T helper lymphocytes. For example, glucose, omega 3 and poly un...
Show More
-
Effect of Crayfish Inclusion on the Chemical and Sensory Properties of Ogi Prepared from Maize, Millet and Sorghum
Sengev Iorfa Abraham,
Nwobi Ifeanyi,
Sule Stephen
Issue:
Volume 5, Issue 6, November 2016
Pages:
378-383
Received:
3 July 2016
Accepted:
26 September 2016
Published:
18 October 2016
Abstract: The effect of crayfish inclusion on the chemical and sensory properties of ogi prepared from maize, millet and sorghum was investigated. Blends were formulated based on a 13g/day protein RDA for toddlers as established by the Protein Advisory Group and were analysed for chemical and sensory attributes. All data were statistically analysed and significance difference was accepted at 5% probability level. All samples met the recommended dietary allowance (RDA) for Ash (<3g/day), fibre (<5g/day), carbohydrate (64g/day) and protein (13g/day). There was significant difference (p < 0.05) among all samples in terms of Vitamin A and D contents with values ranging from 8.39 to 5.34 µg/100g and 0.22 to 0.27mg/100, respectively. There was however no significant difference (p > 0.05) in vitamin B contents among the samples. The samples fell short of the RDA in terms of mineral composition. Anti-nutritional factors in the ogi samples were low, implying a high bioavailability of minerals with the exception of calcium as evident in the molars ratio calculated. Sensory scores revealed substantial overall acceptability of the samples. The quality of ogi samples were greatly affected by crayfish inclusion and hence could provide appreciable nutritional benefits for both infant and adults.
Abstract: The effect of crayfish inclusion on the chemical and sensory properties of ogi prepared from maize, millet and sorghum was investigated. Blends were formulated based on a 13g/day protein RDA for toddlers as established by the Protein Advisory Group and were analysed for chemical and sensory attributes. All data were statistically analysed and signi...
Show More
-
Optimization of Coconut (Cocos nucifera) Milk Extraction Using Response Surface Methodology
Victor Ephraim Edem,
Aniekpeno Isaac Elijah
Issue:
Volume 5, Issue 6, November 2016
Pages:
384-394
Received:
23 August 2016
Accepted:
3 September 2016
Published:
18 October 2016
Abstract: Coconut milk provides health benefits due to its medium chain fatty acids and is widely utilized in the food industry. However, there seems to be inadequate information on the optimal extraction conditions for coconut milk. In this study, a response surface methodology (RSM) based on central composite design (CCD) was employed to optimize the extraction time (X1), extraction temperature (X2) and particle size of coconut meat (X3) for coconut milk extraction. Yield, pH, viscosity and total solid content of coconut milk were evaluated as responses. Regression models were generated and adequacy tested with lack of fit test and coefficient of determination (R2). The results showed that extraction time; extraction temperature and particle size of coconut meat had significant (p˂ 0.05) effects on responses. The R2 for yield, pH, viscosity, and total solid content of coconut milk were 0.9976, 0.7352, 0.6748 and 0.9787 respectively. Optimum extraction time, temperature and particle size of coconut meat with the highest desirability index of 0.797 was 15 min, 40°C and ≤ 1617 µm respectively, while optimum yield, pH, viscosity, and total solid content of coconut milk were estimated at 61.129%, 6.6, 2.85 cp and 16.01% respectively. The experimental results obtained validate the predicted model within the acceptable range of the responses. The results also suggest that the obtained model is acceptable for the maximum milk yield and improved quality consistency.
Abstract: Coconut milk provides health benefits due to its medium chain fatty acids and is widely utilized in the food industry. However, there seems to be inadequate information on the optimal extraction conditions for coconut milk. In this study, a response surface methodology (RSM) based on central composite design (CCD) was employed to optimize the extra...
Show More
-
Influence of Postharvest Treatment on Physical Characteristics and Mineral Content of Mango (Mangifera Indica L) Fruit in Arba Minch, Southern Ethiopia
Gizachew Girma,
Gezahegn Garo,
Seifu Fetena
Issue:
Volume 5, Issue 6, November 2016
Pages:
395-400
Received:
22 August 2016
Accepted:
1 September 2016
Published:
3 November 2016
Abstract: The trial was carried out to explore the influence of packaging material and storage period on physical characteristics and mineral content of mango fruit at cool chamber and open air.The experimental treatments were comprised storage conditions (open air and pusa zero energy cool chamber), packaging materials (plastic and wooden crate) and storage periods (0, 3, 6, 9 & 12 days) which were arranged in Complete Randomized Design (CRD) with three replications. Highly significant effect of storage temperature, packages and storage period on weight loss, soft rot and firmness of mango fruit were observed during storage at probability level of (p<0.05) while Ca and Mg content of fruit were not affected significantly. Maximum weight loss (33.24%) and soft rot percent (100%) of mango fruit were observed at open air for 9th day of storage, except firmness (6.10) was obtained at cool chamber during harvested day. Whereas the minimum weight loss (3.74%), soft rot percent (1.11%) and firmness (0.52N) of mango fruit were observed at cool chamber for lowest day of storage. It can be concluded that, the results of physiological weight loss and soft rot incidence were increased significantly as increased storage period at the entire observation whereas firmness, calcium and magnesium content of fruit were decreased as increased storage periods. Mango fruits stored in pusa zero energy cool chamber was exhibited lower weight loss and soft rot incidence while firmness, Ca and Mg contents were exhibited higher as compared to open air storage condition. Based on the present study the combinations of cool chamber + plastic crate + storage up to 12th days were recommended for mango fruit under Arba Minch condition.
Abstract: The trial was carried out to explore the influence of packaging material and storage period on physical characteristics and mineral content of mango fruit at cool chamber and open air.The experimental treatments were comprised storage conditions (open air and pusa zero energy cool chamber), packaging materials (plastic and wooden crate) and storage...
Show More
-
Impact of the Nutritional Status of the Schoolchildren of Yopougon, Town of the District Abidjan (Côte D’Ivoire) on Their School Performance
Zahe Kollet Yao Aimé Sylvere,
Méité Alassane,
Ouattara Howelé,
Dally Theodor,
Kouame Koffi Gustave,
AKÉ-Tano Odile,
Kati-Coulibaly Séraphin
Issue:
Volume 5, Issue 6, November 2016
Pages:
407-412
Received:
6 October 2016
Accepted:
17 October 2016
Published:
7 November 2016
Abstract: This study was to evaluate the impact of nutritional status on the academic performance of pupils from two schools in Yopougon, a town of Abidjan district the largest city in Côte d’Ivoire.For this purpose, anthropometric measures such as weight and height measured in these schoolchildren were allowed to calculate their Body Mass Index (BMI) and to make a classification of BMI obtained according to age and sex. The mathematical scores, text operations and the class average were identified. The values were exploited statistically through SPSS software (version 20). Malnutrition concerns girls and boys. It has allocated 10.13% girls and 10.13% boys. As for overweight or obesity, 0.84% and 5.06% for boys and girls respectively were affected. However, no correlation existed between nutritional status and the various school performances. Thus, forms of malnutrition concerned by our study do not influence school performance.
Abstract: This study was to evaluate the impact of nutritional status on the academic performance of pupils from two schools in Yopougon, a town of Abidjan district the largest city in Côte d’Ivoire.For this purpose, anthropometric measures such as weight and height measured in these schoolchildren were allowed to calculate their Body Mass Index (BMI) and to...
Show More
-
Production of Corn Nut Snacks from Corn Kernels
Hayat Hashem Abd-Elsattar,
Sohair Taher El-Hadidie,
Maha Mounier Tawfik
Issue:
Volume 5, Issue 6, November 2016
Pages:
413-421
Received:
7 September 2016
Accepted:
26 September 2016
Published:
9 November 2016
Abstract: The present study aimed to investigate the possibility of preparing acceptable snacks with better nutritional content and sensory attributes from corn kernels. The corn kernels were subjected to different methods of processing i.e. boiling, autoclaving, microwave cooking and germination. The corn nut snack products were evaluated for its nutritional composition and nutritive value. The data revealed that, frying methods was the best sensory attributes than roasting ones. It could be found that all chemical composition decreased due to all processing methods except that of fat which may be due to adding it during processing. Minerals content varied according to the methods of processing. All processed corn nuts resulted in decreasing amylose and increase amylopectin. According to peroxide value, the deteriorates beginning after 10 weeks of storage which in parallel with acid value.
Abstract: The present study aimed to investigate the possibility of preparing acceptable snacks with better nutritional content and sensory attributes from corn kernels. The corn kernels were subjected to different methods of processing i.e. boiling, autoclaving, microwave cooking and germination. The corn nut snack products were evaluated for its nutritiona...
Show More
-
Effects of Bambara Groundnut Supplementation on the Quality of ojojo a Water Yam Based Snacks
Alakali J. S.,
Okache T. A.,
Agomuo J. K.
Issue:
Volume 5, Issue 6, November 2016
Pages:
422-428
Received:
6 October 2016
Accepted:
20 October 2016
Published:
23 November 2016
Abstract: The aim of this study is to determine effects of bambara groundnut supplementation on the quality of ojojoa water yam based snacks. In this study, ojojoa water yam based food was prepared, with supplementation of bambara groundnut in the ratios of (100:0), (90:10), (80:20) and (70:30). These products were analyzed for proximate composition, amino acid content, and sensory attributes. Results showed that, the protein content of ojojoincreased significantly (P≤ 0.05) with increase in bambara groundnut supplementation from 5.42% in (100:0) to 7.92% in the (70:30) water yam-bambara groundnut blends. There was significant increase (P≤ 0.05) in essential and non-essential amino acids. Sensory quality attributes of (100:0) water yam-bambara groundnut blended ojojo had the highest preference in terms of appearance, (80:20) had the highest in terms of taste and (70:30) was the most acceptable in terms of sponginess, flavour, and overall acceptability. The study therefore suggests that supplementation of water yam based ojojo with bambara groundnut improves the protein content and improves the organoleptic properties of ojojo as 70:30 water yam-bamabara groundnut blend was the most preferred. Hence, the supplementation of water yam based ojojo should be encouraged as it offers better chemical qualities and sensory attributes.
Abstract: The aim of this study is to determine effects of bambara groundnut supplementation on the quality of ojojoa water yam based snacks. In this study, ojojoa water yam based food was prepared, with supplementation of bambara groundnut in the ratios of (100:0), (90:10), (80:20) and (70:30). These products were analyzed for proximate composition, amino a...
Show More
-
Awareness of Aflatoxin Health Risks Among Parents with Children Aged Between 6-23 Months in Central Tanzania
Selestin Ngoma,
Bendantukuka Tiisekwa,
Dismas Mwaseba,
Martin Kimanya
Issue:
Volume 5, Issue 6, November 2016
Pages:
429-436
Received:
23 October 2016
Accepted:
10 December 2016
Published:
10 January 2017
Abstract: In Tanzania, aflatoxin contamination and exposure in complementary foods was very high. However, it remains unknown whether the extent of the risks of exposure is linked to the levels of awareness among parents especially mothers who prepare and feed infants with cereal based complementary foods. This study was a cross-sectional study designed to assess the levels and factors of awareness of aflatoxin health risks among parents or caregivers with children in Central Tanzania. Data for the study were collected using aninterview schedule which was administered to 364 households with parents/caregivers of children aged between 6-23 months, and focus group discussions (FGDs)with 121(105 femalesand 16 males) participants. The results show that 82% of the parents/caregivers were not aware of aflatoxin contamination in complementary foods and their health effects. The odds[odds ratio (OR)=0.3, 95% Confidence Interval (CI): 0.1-0.6)] of a parent with low(less than US$ 22.8) monthly income to be aware of aflatoxin contamination and its effects, was significantly (p<0.05) less compared with that of a parent whose monthly income was high (more thanUS$ 22.8).An employed participant (OR=13.5, 95% CI: 1.7-105.2) is significantly(p<0.05) more likely to be aware of aflatoxin contamination than a farmer.The findings were complemented by results of the FGDs which showed that people were not aware of aflatoxin contamination in complementary foods. The FGD showed that participants were only aware of the presence of fungi in cereal type of foods, which leads to changes of taste and imparts unpleasant smell in foods. It is concluded that the level of awareness about aflatoxin contamination and health risks is very low in the study community. As such, there is an urgent need to raise awareness and educate parents/caregivers onaflatoxin risks associated with complementary foods in Central Tanzania.
Abstract: In Tanzania, aflatoxin contamination and exposure in complementary foods was very high. However, it remains unknown whether the extent of the risks of exposure is linked to the levels of awareness among parents especially mothers who prepare and feed infants with cereal based complementary foods. This study was a cross-sectional study designed to a...
Show More
