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Detoxification of Nyar-Udota Cassava Variety in Zombo District by Fermentation
Benson Oloya,
Christopher Adaku,
Emmanuel Ntambi,
Morgan Andama
Issue:
Volume 6, Issue 3, May 2017
Pages:
118-121
Received:
13 February 2017
Accepted:
23 February 2017
Published:
9 March 2017
Abstract: Fermentation is capable of detoxifying cassava cultivars. Cassava is one of the most important food crops in the world and in Uganda it is the second most consumed food crop after bananas. However, cassava has some toxic compounds, the cyanogenic glycosides such as linamarin and lotaustralin. Ingestion of the toxins in abundant quantities can be harmful to the health of both humans and animals. Cassava may hence, present a potential health risk to the consumers. Information regarding better detoxifying methods and processing conditions of cyanogenic glycosides content in cassava is vital for avoidance of health risks associated with cassava consumption. Accordingly, one local cultivar, Nyar-udota, was subjected to fermentation for detoxification of their cyanogenic content. Fermentation achieved significant detoxification of the cyanogenic glycosides in the cassava cultivar up to 64.7% and the decrease varied with period of fermentation.
Abstract: Fermentation is capable of detoxifying cassava cultivars. Cassava is one of the most important food crops in the world and in Uganda it is the second most consumed food crop after bananas. However, cassava has some toxic compounds, the cyanogenic glycosides such as linamarin and lotaustralin. Ingestion of the toxins in abundant quantities can be ha...
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Physicochemical Properties and Fatty Acid Profile of Shea Butter and Fluted Pumpkin Seed Oil, a Suitable Blend in Bakery Fat Production
Chibor Bariwere Samuel,
Kiin-Kabari David Barine,
Eke-Ejiofor Joy
Issue:
Volume 6, Issue 3, May 2017
Pages:
122-128
Received:
27 February 2017
Accepted:
11 March 2017
Published:
28 March 2017
Abstract: Shea nuts (Vitellaria paradoxa) were cracked and sorted. Fluted pumpkin seeds (Telfairia occidentalis Hook) were dehulled and washed. The Shea kernel and Telfairia cotyledons were oven dried (60°C, 24h) separately in a hot air oven, milled into flour and oil extracted. Crude palm oil extracted from the palm fruit was used as control. The oil samples were analyzed for chemical composition, physical properties, and fatty acid profile. Shea nut oil (Shea butter) gave 58.00% ether extract, 0.88% free fatty acids, 1.7mgKOH/g acid value, 1.03mEqO2/kg peroxide value, 70.00g/100g iodine value, 227.94mgKOH/g saponification value, 0.95% Unsaponifiable matter, and 226.17mgKOH/g ester value. Fluted pumpkin seed oil gave 52.60% ether extract, 0.71% free fatty acids, 1.41mgKOH/g acid value, 1.17mEqO2/kg peroxide value, 119.67g/100g iodine value, 179.04mgKOH/g saponification value, 0.57% Unsaponifiable matter, and 177.63mgKOH/g ester value. The iodine value of Shea butter and Telfairia seed oil were significantly (p<0.05) higher than that of the control which gave 57.33g/100g iodine value. Shea butter also gave 1.461 refractive index, 0.927g/ml density, 36.57°C slip melting point, 211.00°C smoke point, 83.92cSt kinematic viscosity, and 4red and 20yellow lovibond colour. Fluted pumpkin seed oil gave 1.463 refractive index, 0.903g/ml density, 18.60°C slip melting point, 244.50°C smoke point, 34.98cSt kinematic viscosity, and 5red and 20yellow lovibond colour. Shea butter gave 50.6% total saturated fatty acids, and 49.1% total unsaturated fatty acids, with stearic (45.8%) and oleic (42.5%) as the predominant saturated, and unsaturated fatty acids respectively. Fluted pumpkin seed oil gave 18.4% total saturated fatty acids, and 80.2% total unsaturated fatty acids, with palmitic (17.5%) and linoleic (62.4%) as the predominant saturated, and unsaturated fatty acids respectively. Shea butter, with a melting point of 36.57°C will provide a good solid base for bakery fat production, while Telfairia seed oil with iodine value of 119.33(g/100g) will provide healthy fatty acids and the needed plasticity. A blend of Shea butter and fluted pumpkin seed oil in bakery fat production has potential to improve the nutritional and functional properties of the end products.
Abstract: Shea nuts (Vitellaria paradoxa) were cracked and sorted. Fluted pumpkin seeds (Telfairia occidentalis Hook) were dehulled and washed. The Shea kernel and Telfairia cotyledons were oven dried (60°C, 24h) separately in a hot air oven, milled into flour and oil extracted. Crude palm oil extracted from the palm fruit was used as control. The oil sample...
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Effects of Steam Explosion Processing on Quality of Red Beans
Li Chao-lu-meng,
Zhang Xue-jin,
Chen Kun-jie
Issue:
Volume 6, Issue 3, May 2017
Pages:
129-133
Received:
26 February 2017
Accepted:
20 March 2017
Published:
7 April 2017
Abstract: Steam explosion pressure, holding time and initial moisture content of red beans were used as variables for the experimental design, according to BBD (Box-Behnken) central composite model. Red beans were processed in steam explosion and the changes of protein, fat, cellulose and other nutritive contents of red beans, changes of hardness, springiness, chewiness and other texture properties, and changes of puffing ratio and cooking properties after the steam explosion processing were determined to analyze the effects of steam explosion processing on quality of red beans. After the processing, the content of crude protein, crude fat and crude cellulose decreased by 0.84%, 0.02% and 0.33% respectively, while the content of starch increased by 0.58%, but no significant effect of steam explosion processing on nutritive contents of red beans was identified (P>0.05); after the steam explosion processing, the average springiness and chewiness increased by 0.15mm, 1.07mJ respectively, but no significant difference with that before such processing was identified (P>0.05). However, the hardness reduced by 22.0N with a very significant change (P<0.01); through the steam explosion processing, the puffing ratio of red beans increased by 95.4% while the cooking time of bean soup shortened by 50%, with a very significant change (P<0.01).
Abstract: Steam explosion pressure, holding time and initial moisture content of red beans were used as variables for the experimental design, according to BBD (Box-Behnken) central composite model. Red beans were processed in steam explosion and the changes of protein, fat, cellulose and other nutritive contents of red beans, changes of hardness, springines...
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Determinants of Obesity Among Women of Childbearing Age in Urban Areas of Ethiopia
Wubegzier Mekonnen,
Alemayehu Bogale
Issue:
Volume 6, Issue 3, May 2017
Pages:
134-138
Received:
24 May 2016
Accepted:
1 June 2016
Published:
28 April 2017
Abstract: Background: Obesity is a major public health problem in both developed and developing countries. Its prevalence is increasing rapidly and reached epidemic proportions globally. Evidence suggests that the situation is likely to get worse especially among women because women tend to gain greatest amount of weight during their child-bearing age, putting them at risk for cardiovascular disease, type II diabetes, hypertension, and many other chronic disorders. Only few studies assessed the situation of obesity in women of childbearing age living in urban areas of Ethiopia. Objectives: The aim of this study is to identify the determinant factors of obesity among women of childbearing age in urban areas of Ethiopia. Methods: The study used women’s of childbearing age dataset from the 2011 Ethiopian Demographic and Health Survey. The survey sample was designed to provide national, urban/rural, and regional representative estimates of key health and demographic indicators. This study used 3,535 urban women’s, from the total 14,505 eligible women of childbearing age in the country. The sample was selected using a two-stage stratified cluster sampling procedure. Odds ratio along with 95% confidence interval in binary logistic regression was used to assess determinant factors associated with obesity among urban women of childbearing age. Results: The prevalence of obesity was (2.84%) among women of childbearing age living in urban areas of Ethiopia. Obesity was significantly associated with occupation, age, marital status, children ever born, wealth terciles, religion, parent’s educational status and residing region in the binary logistic regression analysis. Parents education (AOR= 0.50: 95% CI (0.26 - 0.94), wealth tersiles (AOR=2.01: 95% CI (1.10 – 3.67) and (AOR= 6.37: 95% CI (3.38 – 12.00) in medium and high, respectively and residing regions (AOR= 4.91: 95% CI; 1.24 – 19.47), (AOR=5.68: 95% CI; 1.52 - 21.16), (AOR=17.81: 95% CI; 4.97 – 63.78), (AOR=4.62: 95% CI; 1.36 – 15.64), (AOR=4.21: 95% CI; 1.28 - 13.75) and (AOR=6.06: 95% CI; 1.81 – 20.23) in Afar, Oromiya, Somali, Harari, Addis Ababa and Dire Dawa regions, respectively were found to be determinants of obesity. Conclusion: The prevalence of obesity among women of childbearing age in urban areas was high. Parents’ education, wealth terciles and residing region were associated with obesity. Targeted interventions should be put in place to reverse increasing levels of obesity in order to prevent the risk of obesity and its related life threatening effects.
Abstract: Background: Obesity is a major public health problem in both developed and developing countries. Its prevalence is increasing rapidly and reached epidemic proportions globally. Evidence suggests that the situation is likely to get worse especially among women because women tend to gain greatest amount of weight during their child-bearing age, putti...
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Nutritional Quality of Weaning Foods Formulated from Yam (Dioscorea alata and Dioscorea cayenensis) Composite Flours
Yolande Dogore Digbeu,
Edmond Ahipo Due,
Djary Michel Koffi,
Kouakou Brou,
Gnakri Dago
Issue:
Volume 6, Issue 3, May 2017
Pages:
139-143
Received:
15 March 2017
Accepted:
30 March 2017
Published:
17 May 2017
Abstract: Some potential weaning diets formulated from yam species Dioscorea alata variety Bètè bètè and Dioscorea cayenensis variety Lokpa, soybean and cassava have previously been evaluated. In this study, four different diets (unfermented flour made of Dioscorea alata, fermented flour made of Dioscorea alata, unfermented flour made of Dioscorea cayenensis, fermented flour made of Dioscorea cayenensis) were prepared and fed to weaning rats for a period of 28 days. The study aimed to find out the in vivo impact of these yam composite flours. The performance characteristics of the developed products were investigated and compared with those of Cérélac (a commercial weaning food).The body weight change (BWC) of rats fed the different diets was highest in the rats fed Cérélac (3.39 g) followed by rats fed the fermented composite flours (FBBF and FLOF; 1.97 and 2.00 g, respectively) and casein-based diets (2.48 g) and least in rats fed the unfermented composite flour diets (FBBNF and FLONF; 1.60 and 1.51 g, respectively). A similar trend was observed in the total feed and protein intakes of the experimental animals. Moreover, the rat fed fermented composite flours showed high Protein Efficiency Ratio (2.25 – 2.37), Biological Value (78.94 – 79.46), True Digestibility (80.11 – 92.28) and Net Protein Utilization (60.91 – 76.34), comparable to those obtained with the casein-fed rats. The present study have shown that the values obtained with the test diet, especially for the fermented composite flours compared favourably with the reference diets (Cérélac and casein) in all the parameters investigated and should be considered a good weaning diet from a nutritional point of view.
Abstract: Some potential weaning diets formulated from yam species Dioscorea alata variety Bètè bètè and Dioscorea cayenensis variety Lokpa, soybean and cassava have previously been evaluated. In this study, four different diets (unfermented flour made of Dioscorea alata, fermented flour made of Dioscorea alata, unfermented flour made of Dioscorea cayenensis...
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Cyanogenic Potential of Selected Cassava Varieties in Zombo District, Uganda
Benson Oloya,
Christopher Adaku,
Emmanuel Ntambi,
Morgan Andama
Issue:
Volume 6, Issue 3, May 2017
Pages:
144-148
Received:
21 March 2017
Accepted:
10 April 2017
Published:
25 May 2017
Abstract: Both improved and local cassava varieties are widely grown and also, consumed in Zombo district as well as West Nile Sub region and Uganda as a whole. However, all cassava varieties contain cyanogenic glycosides which are toxic, although the amounts in each cultivar may vary considerably. Consumption of such toxins in sufficient quantities poses a health risk since they can cause acute cyanide poisoning and death in humans and animals. As such, information concerning the cyanogenic glycosides content in cassava cultivars is indispensable in averting health risks linked with cassava consumption. In this study, the cyanogenic content of the most common local cassava varieties (Bisimwenge, Nyar-anderiano, Nya-matia, Nya-pamitu, Nya-papoga and Nyar-udota) grown in Zombo district and six improved cassava varieties (NASE 3, NASE 9, NASE 14, NASE 19, TME 14 and TME 204) were investigated. Generally, the improved cassava varieties revealed lower levels (mean value was 108.75 mg/kg) of cyanogens than the local varieties (mean value was 201.65 mg/kg). The concentrations of the cyanogen in all the cultivars investigated were far above the FAO/WHO recommended value (<10 mg/kg). Hence, adequate detoxification and reduced frequency of consumption of these cassava cultivars are necessary in order to limit the ingestion of toxic levels of cyanide.
Abstract: Both improved and local cassava varieties are widely grown and also, consumed in Zombo district as well as West Nile Sub region and Uganda as a whole. However, all cassava varieties contain cyanogenic glycosides which are toxic, although the amounts in each cultivar may vary considerably. Consumption of such toxins in sufficient quantities poses a ...
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