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The Impact of Washing and Peeling of Cucumbers and Tomatoes in Reduction of Daily Intake of Dithiocarbamates
Mohammad Reza Mehrasebi,
Roohangiz Moradjoo,
Zohre Farahmandkia,
Jamshid Mohammadi
Issue:
Volume 6, Issue 6, November 2017
Pages:
215-220
Received:
18 July 2016
Accepted:
21 June 2017
Published:
25 September 2017
Abstract: Background: Pesticides residues on foods are potentially toxic to humans. They may induce adverse health effects such as cancer, effects on reproduction, immune and nervous system complications. One of the important goals of public and environmental health officials is reducing exposure to pesticide residues on foods. Materials and methods: In the present study, 80 samples of cucumbers and 60 samples of tomatoes were collected from greenhouses and after preparation, dithiocarbamates (DTCs) residues were analyzed. Dithiocarbamates were determined using spectrophotometric method. During this procedure a mixture of cupper was shaped from the reaction between CS2 and the cupper after acid decomposition of the DTCs in a 3 trap responsive order. The concentrations of DTCs remnant were compared with MRLs and their daily intake were calculated and compared with ADI. Results: The outcome depicted that washing with water and peeling may able the reduction of absorption of daily intake of the rest of DTCs from 1.8% (as percent of ADI) in unwashed cucumbers to 0.6% ADI and 0.13% ADI respectively. The DTCs residues daily intake in unwashed tomatoes samples were 0.66% ADI and also in water-washed and peeled tomatoes were 0.43% ADI and 0.23% ADI respectively. Conclusion: The daily intake of DTCs was reduced by washing with water and peeling significantly. Although the estimated daily intakes of DTCs in the studied vegetables do not pose a health risk in consumers, but, because the entrance of fungicides into the human body by other commodities, these daily intakes are considerable.
Abstract: Background: Pesticides residues on foods are potentially toxic to humans. They may induce adverse health effects such as cancer, effects on reproduction, immune and nervous system complications. One of the important goals of public and environmental health officials is reducing exposure to pesticide residues on foods. Materials and methods: In the ...
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Intelligent Prediction of Abalone Boiling Time and Temperature Using Apparent Characteristics
Xiaoyan Fang,
Jiaxu Dong,
Huihui Wang,
Xu Zhang,
Xueheng Tao
Issue:
Volume 6, Issue 6, November 2017
Pages:
221-227
Received:
2 August 2017
Accepted:
26 August 2017
Published:
26 September 2017
Abstract: In this study, changes in the apparent characteristics of abalone under a range of boiling temperatures and times were assessed. The trends of shape, color, and texture were statistically analyzed, while the Back Propagation (BP) neural network model was established by monitoring these 3 characteristics under different times and temperatures. This achieved a model of the characteristic parameters to predict the optimum boiling time and temperature, which can be used as a reference for abalone-processing technology. The results show that, although the model is acceptable, the BP neural network model with color feature offered the best predictor rate at 81.74%.
Abstract: In this study, changes in the apparent characteristics of abalone under a range of boiling temperatures and times were assessed. The trends of shape, color, and texture were statistically analyzed, while the Back Propagation (BP) neural network model was established by monitoring these 3 characteristics under different times and temperatures. This ...
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Effects of Combined Processing Methods on Protein Qualities of Pigeon Pea (Cajanus cajan) Flour Samples Using Rat Feeding
Arukwe Dorothy Chinomnso,
Nwanekezi Emmanuel Chidi,
Okorie Stanislaus Udeze
Issue:
Volume 6, Issue 6, November 2017
Pages:
228-236
Received:
27 July 2017
Accepted:
14 August 2017
Published:
26 October 2017
Abstract: Combined effects of different processing methods of pigeon pea on the protein qualities of formulated diets using rat feeding were investigated. Eight sets of diets were formulated from pigeon pea flour sample that was soaked (control i.e. diet SoPPF), soaked and boiled (diet SoBPPF), soaked and fermented (diet SoFPPF), soaked, boiled and fermented (diet SoBFPPF), soaked and sprouted (diet SoSpPPF), soaked, sprouted and boiled (diet SoSpBPPF), soaked, sprouted and fermented (diet SoSpFPPF) and soaked, sprouted, boiled and fermented (diet SoSpBFPPF). The formulated diets were subjected to proximate analysis. A 14-day rat feeding experimental study was conducted to assess the combined effects of sprouting, boiling and fermentation of pigeon pea on the protein utilization in rats. The albino rats were divided into eight sets for consumption of the eight sets of diets. The formulated diets proximate results showed that the proteins are above that recommended by PAG (1971) for weaning foods. The feed intake and weight gain/loss results showed that rats fed diet SoSpFPPF had the highest feed intake and highest percentage weight gain (11.62g and 20.3%) followed by rats fed on diet SoSpBFPPF. Protein qualities result showed that rats fed diet SoSpFPPF had the highest nitrogen intake, nitrogen balance, apparent digestibility, PER, NPU and BV. Therefore, combined soaking/sprouting/fermentation and soaking /sprouting /boiling/fermentation are the best methods of processing pigeon pea.
Abstract: Combined effects of different processing methods of pigeon pea on the protein qualities of formulated diets using rat feeding were investigated. Eight sets of diets were formulated from pigeon pea flour sample that was soaked (control i.e. diet SoPPF), soaked and boiled (diet SoBPPF), soaked and fermented (diet SoFPPF), soaked, boiled and fermented...
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Consumption Patterns, Processing and Nutritional Value of Traditional Snack “Mugdugu” Consumed in Rural Areas of Burkina Faso
Fatoumata Hama-Ba,
Bougouma Boniface,
Madina Konaté,
Rasmata Dabo,
Moussa Moustapha,
Brehima Diawara
Issue:
Volume 6, Issue 6, November 2017
Pages:
237-242
Received:
12 May 2017
Accepted:
22 May 2017
Published:
17 November 2017
Abstract: Traditional African snacks are very little known to the people. The objective of this study is to present the importance of consumption, the process and the nutritional value of a snack traditionally consumed in Burkina Faso. Consumption surveys were conducted among 250 adults in rural and urban areas Lebda and Kaya in the north center area of Burkina Faso. Production follow ups were carried out at the producers in Kaya and Lebda. Carbohydrates, lipids and proteins, iron and zinc contents were determined. Mugdugu is well known to the populations, 97% know it and have used it at least once. Nearly 46% and 20% of respondents in Lebda and Kaya consumed it at least once a week. The market is the main place of supply in the two localities. Mugudugu is consumed by all age, 1 year to more than 45 years. Mugdugu is based on millet (Pennissetum glaucum) and peanut (Arachis hypogea). The process is based on two essentials steps: roasting and grinding. The average contents of carbohydrates, lipids and proteins are respectively 61.78%, 21.67% and 14.45%. Those of iron and zinc are 11.97% and 3.97% respectively. The association of cereal and legume make Mugudugu an interesting snack of good nutritional value that must attract the attention of nutrition actors.
Abstract: Traditional African snacks are very little known to the people. The objective of this study is to present the importance of consumption, the process and the nutritional value of a snack traditionally consumed in Burkina Faso. Consumption surveys were conducted among 250 adults in rural and urban areas Lebda and Kaya in the north center area of Burk...
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Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality
Marina Lisboa Silva,
Luciana Gama de Mendonça,
Rafael Audino Zambelli,
Ana Lídia Martins Magalhães,
Cristiano Silva da Costa,
Marcos Venânces De Souza Leão,
Rejane de Albuquerque Ribeiro de Sá Costa
Issue:
Volume 6, Issue 6, November 2017
Pages:
243-249
Received:
6 October 2017
Accepted:
25 October 2017
Published:
8 December 2017
Abstract: The study investigated the combined effects of different levels of green pulp banana and flaxseed flour on the technological properties of pound cake. The effect of these ingredients was observed on the physical properties of the pound cakes (specific volume, symmetry, moisture and weight loss). The data were evaluated by response surface and the optimized formulation was evaluated, along with the control, through sensorial analysis, proximate composition and crumb porosity. A significant influence of the ingredients on the specific volume was observed, leading to their reduction. There was influence of green pulp banana on moisture and weight loss. In this way, the optimized formulation was established with 11.5% of green pulp banana and 5% of flaxseed flour. The optimized formulation had a higher content of protein, ash and fat and lower carbohydrate content than the control formulation. In addition, there were no significant differences between the sensorial attributes evaluated, with texture exception.
Abstract: The study investigated the combined effects of different levels of green pulp banana and flaxseed flour on the technological properties of pound cake. The effect of these ingredients was observed on the physical properties of the pound cakes (specific volume, symmetry, moisture and weight loss). The data were evaluated by response surface and the o...
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Post-Marketing Quality Control of Preterm Infant Formulas Commercialized in Abidjan, Côte d'Ivoire
André Philippe Sawa Kpaibé,
François Nicaise Bony,
Marc Olivier Koffi,
Michèle Aké
Issue:
Volume 6, Issue 6, November 2017
Pages:
250-253
Received:
8 December 2017
Accepted:
23 December 2017
Published:
16 January 2018
Abstract: The nutritional reserves of premature infants are generally lower than those of full-term children. The needs of the premature infant are greater. Pre-infant formulas are specially formulated to contribute to growth and development of premature infants and are available in several distribution channels in Côte d'Ivoire. Nutrients such as proteins, fats and carbohydrates, as well as minerals in commercialized formula samples were analyzed. Scanning electron microscopy, and atomic absorption spectrophotometry were used. The results showed values close to the values indicated on the packaging by the manufacturers. The concentrations of these nutrients in these formulas are higher than those of breastmilk. This study has contributed to the quality control of infant formulas sold in Côte d'Ivoire.
Abstract: The nutritional reserves of premature infants are generally lower than those of full-term children. The needs of the premature infant are greater. Pre-infant formulas are specially formulated to contribute to growth and development of premature infants and are available in several distribution channels in Côte d'Ivoire. Nutrients such as proteins, ...
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