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Identification of Lactic Acid Bacteria in Raw Milk and Kariesh Cheese with Special Reference to Lactococcus garvieae
Eman Nabil Abdelfatah,
Asmaa Badr Moustafa Badr Tahoun
Issue:
Volume 3, Issue 6, November 2015
Pages:
203-208
Received:
8 September 2015
Accepted:
30 September 2015
Published:
21 October 2015
Abstract: Lactic Acid Bacteria (LAB) are used widely in the manufacture of fermented foods and inhibiting pathogenic as well as spoilage bacteria in these products and they are considered to be highly useful microorganisms to society, so we carried out this work to identify lactic acid bacteria in raw milk and traditional Egyptian raw milk starter-free cheese (kariesh cheese). In our work total of 246 isolates were isolated from raw milk and kariesh cheese obtained from different markets in Sharkia Governorate, Egypt. After further identification, results cleared that Lactococcus lactis subsp. lactis and lactobacillus rhamnosus were the most prominent strains isolated from raw milk by19.85% for each, while lactobacillus rhamnosus was the most prominent strain in kariesh cheese by 34.55%. Lactococcus garvieae (L.garvieae) was detected in both raw milk and kariesh cheese by 3 (2.21%) and 1 (0.91%) for each respectively. The isolated strains were analyzed for the presence of some virulence genes by using PCR with specific primers and results cleared that Fibronectin-binding proteins (fbp) and haemolysin (hly) genes were present in two samples, while (hly) present in one sample and (fbp) present in one sample each alone. On the other hand the antimicrobial drug susceptibility pattern for the isolated L.garvieae strains showed high resistance against penicillin, methicillin, cefpodexime and cephalothin reach 100%, while they show high sensitivity to ampicillin and tetracycline reach 100%.
Abstract: Lactic Acid Bacteria (LAB) are used widely in the manufacture of fermented foods and inhibiting pathogenic as well as spoilage bacteria in these products and they are considered to be highly useful microorganisms to society, so we carried out this work to identify lactic acid bacteria in raw milk and traditional Egyptian raw milk starter-free chees...
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Nutrient Intake and Immune Status of HIV Sero-positive Patients in a Comprehensive Care Clinic at Chulaimbo Sub-district Hospital, Kenya
Agatha Christine Onyango,
Mary Khakoni Walingo,
Grace Mbagaya,
Rose Kakai
Issue:
Volume 3, Issue 6, November 2015
Pages:
209-215
Received:
8 September 2015
Accepted:
29 September 2015
Published:
27 October 2015
Abstract: Human immunodeficiency virus (HIV) and nutrition status of human are linked to HIV infection and poor nutrient intake can speed the disease progress. Both macro-and micronutrient deficiencies could impair host immune functions and promote viral replication and pathogenicity, thus potentially affecting the clinical course of HIV infection. The objective was to assess the immune status and nutrient intake of HIV sero-positive patients. A prospective cohort study was conducted on 497 People Living with HIV and AIDS (PLWHA) attending clinic at Chulaimbo Sub-district hospital in Kenya. CD4 cell count was used to assess immune status and a 24-hour dietary recall survey to capture the average macronutrient and micronutrient intake of the patients. Nutrient intake was estimated using a diet history in combination with a standardized food frequency questionnaire. The study setting was with the Academic Model for Prevention and Treatment of HIV/AIDS (AMPATH) clinic at Chulaimbo Sub-district hospital, Kisumu West District, Kenya, and comprised of 497 adults aged 18–60 years. After 6 months, it was found that there was a higher proportion of the males in stage three and four 65 (61.9%) compared to the females 173 (44.3%) Majority of the patients were within the normal range for WBC (4000-11000 cell/mm3) and platelet count (130000-440000 cell/mm3) but there was a drop below the normal range for CD4 cell count (600-1200 cell/mm3) and CD4 cell percentage (30-60%) were below the normal range. There were more male patients in the third (severe) category compared to the female patients. There was inadequate nutrient intake among the mild, moderate and severe categories with exception of the thiamine intake. The results confirm that majority of the HIV/AIDS patients from this population are malnourished and majority of the male patients had their CD4 below the normal range. Adequate nutritionist important and nutrient supplementation of HIV/AIDS patients should be considered, as this might lead to improved immune function in these patients.
Abstract: Human immunodeficiency virus (HIV) and nutrition status of human are linked to HIV infection and poor nutrient intake can speed the disease progress. Both macro-and micronutrient deficiencies could impair host immune functions and promote viral replication and pathogenicity, thus potentially affecting the clinical course of HIV infection. The objec...
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Physio-Chemical and Sensorial Quality Evaluation of Commercially Available Dried Apricots of Gilgit Baltistan, Pakistan
Naveed Hussian,
Muhammad Shahnawaz,
Yawar Abbas,
Nawazish Ali,
Tanveer Abbas,
Sami Ullah,
Attarad Ali,
Altaf Hussain
Issue:
Volume 3, Issue 6, November 2015
Pages:
216-222
Received:
14 October 2015
Accepted:
26 October 2015
Published:
10 November 2015
Abstract: The purpose of current study is to evaluate the physicochemical characteristics and sensory evaluation in some varieties of dried apricot from Gilgit-Baltistan. Dried apricots of four different varities (Margulam. Halman, Habi and Khakas) were analyzed for the physicochemical characteristics and sensory evaluation. Maximum total ash was found in Halman, (3.336%) and minimum ash found in Margulam (2.467%). The maximum titratable acidity was in Habi (0.33 %) and minimum in Khakas (0.316%). Crude fat was found maximum in Margulam (1.650 %) and minimum in Halman (1.236 %).The crude fiber content was maximum in Habi (3.316 %) and minimum in Khakas (1.246 %). Margulam (89.300 %) and minimum in Habi (86.267 %).Higher scores were assigned for taste, texture, and overall acceptability (7.400), (7.200) and ((7.200) respectively for Halman variety of apricot. The color score was maximum in Khakas (8.200) and minimum in Habi (6.400) while other varieties ranged (6.433 to 7.233). The maximum texture score in Halman (7.200) and minimum in Habi (6.00) while other varieties ranged (6.33 to 6.500).The taste score was maximum in Halman (7.400) and minimum in Habi (6.00) while other varieties ranged (6.200 to 6.36). Overall acceptability maximum scores for Halman (7.200) minimum in Khakas (6.33). Analysis of variance pertaining to moisture contents, dry solids, crude fibers and ascorbic acids were apparent from the result they differed significantly among different varieties. The mean value for ash content, pH, crude fat and titratable acidity revealed non-significant effect among varieties of dried apricots.
Abstract: The purpose of current study is to evaluate the physicochemical characteristics and sensory evaluation in some varieties of dried apricot from Gilgit-Baltistan. Dried apricots of four different varities (Margulam. Halman, Habi and Khakas) were analyzed for the physicochemical characteristics and sensory evaluation. Maximum total ash was found in Ha...
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Evaluation of Biofield Energy Treatment on Physical and Thermal Characteristics of Selenium Powder
Mahendra Kumar Trivedi,
Rama Mohan Tallapragada,
Alice Branton,
Dahryn Trivedi,
Gopal Nayak,
Omprakash Latiyal,
Snehasis Jana
Issue:
Volume 3, Issue 6, November 2015
Pages:
223-228
Received:
12 October 2015
Accepted:
21 October 2015
Published:
16 November 2015
Abstract: Selenium (Se) is an essential trace element, and its deficiency in the humans leads to increase the risk of various diseases, such as cancer and heart diseases. The objective of this study was to investigate the influence of biofield energy treatment on the physical and thermal properties of the selenium powder. The selenium powder was divided into two parts denoted as control and treated. The Control part was remained as untreated and treated part received Mr. Trivedi’s biofield energy treatment. Both control and treated selenium samples were characterized using x-ray diffraction (XRD), differential scanning calorimetry (DSC), thermogravimetric analysis - differential thermal analysis (TGA-DTA), and Fourier transform infrared spectroscopy (FT-IR). The XRD data showed that biofield energy treatment has slightly altered the lattice parameter (0.07%), unit cell volume (0.15%), density (-0.14%), atomic weight (0.15%), and nuclear charge per unit volume (-0.21%) in the treated selenium powder as compared to the control. The crystallite size of the treated selenium powder was reduced considerably from 106.98 nm (control) to 47.55 nm. The thermal analysis study showed that the latent heat of fusion was 64.61 J/g in the control, which changed to 68.98, 52.70, 49.71 and 72.47 J/g in the treated T1, T2, T3, and T4 samples respectively. However, the melting temperature did not show any considerable change in the treated selenium samples as compared to the control. The FT-IR spectra showed the absorption peak at 526 and 461 cm-1, which corresponding to metal oxide bonding vibration in the control and treated selenium powder respectively. Hence, overall data suggest that, the biofield energy treatment considerably altered the physical and thermal properties of selenium powder. Therefore, biofield energy treatment could make selenium even more useful nutrient in human body.
Abstract: Selenium (Se) is an essential trace element, and its deficiency in the humans leads to increase the risk of various diseases, such as cancer and heart diseases. The objective of this study was to investigate the influence of biofield energy treatment on the physical and thermal properties of the selenium powder. The selenium powder was divided into...
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Influence of Coconut Fibre Inclusion on Rheological Properties of Composite Wheat-Cassava Flour Dough Using the Mixolab
Ibidapo Phebean Olubunmi,
Ogunji Oluwatosin Akinyele,
Kosoko Sulaimon Babatunde,
Ojo Olusola E.,
Osibanjo Adetola Adetokunbo,
Elemo Gloria N.
Issue:
Volume 3, Issue 6, November 2015
Pages:
229-235
Received:
15 October 2015
Accepted:
26 October 2015
Published:
19 November 2015
Abstract: Coconut (Cocos nucifera) is one of the tropical nut fruits containing high percentage of dietary fibre among plant foods that are beneficial to human health. Rheological characteristics measurements for wheat cassava flour blends with the inclusion of coconut fibre were studied using the Mixolab, the standard “Chopin+”protocol. The flour blends were substituted with different levels of coconut fibre (0%, 5%, 10%, and 15%) and wheat-cassava flour blend was used as control. The effects of added coconut fibre on the rheological properties of composite dough of wheat and cassava (90:10 w/w) were evaluated. The maximum torque during mixing (C1), the protein weakening based on the mechanical work and temperature (C2), the starch gelatinization (C3), the stability of the starch gel formed (C4), the starch retrogradation during the cooling stage (C5) were determined. Results showed that the torque values in all the dough decreased with the inclusion of fibre except in CI and C2. The values of C1 and C2 (the dough development and the stability of proteins) increased with the increasing level of coconut fibre. Increasing level of fibre inclusion reduces the gelatinization of the cooked starch (C3), however 5% fibre dough (CNF) had the highest torque and the lowest torque was observed in 15% fibre dough (FPC), though the control sample (CTR) non fibre dough had the highest 2.15 Nm. Addition of fibre increased the dough stability from 6.60 to 8.58 minutes. It was observed that 15% fibre enriched (FPC) had the highest dough stability.
Abstract: Coconut (Cocos nucifera) is one of the tropical nut fruits containing high percentage of dietary fibre among plant foods that are beneficial to human health. Rheological characteristics measurements for wheat cassava flour blends with the inclusion of coconut fibre were studied using the Mixolab, the standard “Chopin+”protocol. The flour blends wer...
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Knowledge and Practices of Mothers: Infant and Young Child’s Feeding in Chowk Azam, the Punjab, Pakistan
Anaam Arif,
Ejaz Ahmad Khan,
Abid Hussain,
Muhammad Awais Arif
Issue:
Volume 3, Issue 6, November 2015
Pages:
236-239
Received:
19 October 2015
Accepted:
2 November 2015
Published:
5 December 2015
Abstract: In order to investigate the knowledge and practices of mothers regarding breast feeding and complementary feeding and to assess their compliance with the health guidelines, we conducted a cross-sectional survey of infant complementary feeding and breast feeding practices was conducted in a sample of 230 mothers. Data was collected systematically from rural areas of Chowk Azam. A validated questionnaire comprising of questions pertaining to sociodemographic profile, knowledge and practices of breast feeding and complementary feeding practices was used. The data was analyzed using SPSS version 20 and chi square test was applied.Our study resultsrevealed thatonly 18% mothers were practicing complementary feeding at the recommended age. About 72% of the respondents started complementary feeding before the recommended age of six months and 3% mothers started delayed complementary feeding. Around 6.5% mothers had children less than six months of age and did not start complementary feeding yet. Almost half of the respondents 56.3%were using the homemade complementary food, while less than a fourth i.e. 19.5% mothers were giving commercially prepared food to their children and rest of one-fourth mothers 24.2% were giving both types of food. We conclude that knowledge and practices of mothers pertaining to breast feeding and complementary feeding practices are at mixed levels, and their understanding aboutexact time of starting complementary feeding is suboptimal. There is a need to create awareness among mothers regarding theappropriate time of starting complementary feeding so that health status of the infants and children can be ameliorated.
Abstract: In order to investigate the knowledge and practices of mothers regarding breast feeding and complementary feeding and to assess their compliance with the health guidelines, we conducted a cross-sectional survey of infant complementary feeding and breast feeding practices was conducted in a sample of 230 mothers. Data was collected systematically fr...
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Evaluation of Chromium Composition of Commonly Consumed Leafy Vegetables Juice Selected from South West Nigeria
Kubura Temitope Odufuwa,
Moronke Muinat Adeyanju,
Charles Babatunde Adeosun,
Adeleke Kazeem Atunnise,
Bamidele Adewale Salau
Issue:
Volume 3, Issue 6, November 2015
Pages:
240-244
Received:
2 May 2014
Accepted:
17 May 2014
Published:
14 December 2015
Abstract: Chromium is necessary for insulin function, nutrient uptake and regulation of major metabolism as well as boosting of immune system amongst others; available in vegetables, the cheapest source for the majority of people living in developing countries. Seven commonly consumed vegetables in south west Nigeria were collected from four major markets in the region, thoroughly mixed and prepared for laboratory analysis. Each vegetables were shared into two groups (fresh and juice) and four replicates each, chromium content were determined using Atomic Absorbance Spectrophotometer. Highest chromium content was observed in Senecio biafrae (4.73±0.05) and it is significantly (p<0.05) higher than other experimented samples while, the least was observed in Piper guineense (0.89±0.30) and is significantly (p<0.05) lower than other fresh leafy vegetables. Among the juice extracts Senecio biafrae (29.80±2.11) contain the highest chromium content and significant difference (p>0.05) while, Corchorus oliterus (10.90±0.50) is significantly (p<0.05) lower than other vegetables. Comparatively, chromium content in juice extracts are significantly higher than their corresponding fresh vegetables. Therefore caution most be applied when juice of vegetables are to be ingested especially in Piper guineense which displayed a significantly increase chromium content when juiced.
Abstract: Chromium is necessary for insulin function, nutrient uptake and regulation of major metabolism as well as boosting of immune system amongst others; available in vegetables, the cheapest source for the majority of people living in developing countries. Seven commonly consumed vegetables in south west Nigeria were collected from four major markets in...
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Morphological Characterization, Quality, Yield and DNA Fingerprinting of Biofield Energy Treated Alphonso Mango (Mangifera indica L.)
Mahendra Kumar Trivedi,
Alice Branton,
Dahryn Trivedi,
Gopal Nayak,
Sambhu Charan Mondal,
Snehasis Jana
Issue:
Volume 3, Issue 6, November 2015
Pages:
245-250
Received:
19 October 2015
Accepted:
4 December 2015
Published:
22 December 2015
Abstract: Alphonso is the most delicious variety of mango (Mangifera indica L.) known for its excellent texture, taste, and richness with vitamins and minerals. The present study was attempted to evaluate the impact of Mr. Trivedi’s biofield energy treatment on morphological characteristics, quality, yield and molecular assessment of mango. A plot of 16 acres lands used for this study with already grown mango trees. This plot was divided into two parts. One part was considered as control, while another part was subjected to Mr. Trivedi’s biofield energy treatment without physically touching and referred as treated. The treated mango trees showed new straight leaves, without any distortion and infection, whereas the control trees showed very few, distorted, infected, and curly leaves. Moreover, the flowering pattern of control trees did not alter; it was on average 8 to 10 inches with more male flowers. However, the flowering pattern of treated trees was completely transformed into compact one being 4 to 5 inches in length and having more female flowers. Additionally, the weight of matured ripened mango was found on an average 275 gm, medium sized with 50% lesser pulp in the control fruits, while the fruits of biofield energy treated trees showed on average weight of 400 gm, large sized and having 75% higher pulp as compared to the control. Apart from morphology, the quality and nutritional components of mango fruits such as acidity content was increased by 65.63% in the treated sample. Vitamin C content in the treated Alphonso mango pulp was 43.75% higher than the pulp obtained from the control mango farm. The spongy tissue content in pulp of the matured ripened mangoes was decreased by 100% for two consecutive years as compared to the control. Moreover, the yield of flowers and fruits in the treated trees were increased about 95.45 and 47.37%, respectively as compared to the control. Besides, the DNA fingerprinting data using RAPD revealed that the treated sample did not show any true polymorphism as compared to the control. The overall results envisaged that the biofield energy treatment on the mango trees showed a significant improvement in the morphology, quality and overall productivity along with 100% reduction in the spongy tissue disorder. In conclusion, the biofield energy treatment could be used as an alternative way to increase the production of quality mangoes.
Abstract: Alphonso is the most delicious variety of mango (Mangifera indica L.) known for its excellent texture, taste, and richness with vitamins and minerals. The present study was attempted to evaluate the impact of Mr. Trivedi’s biofield energy treatment on morphological characteristics, quality, yield and molecular assessment of mango. A plot of 16 acre...
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Effect of Breakfast Eating Patterns and Anthropometric Measurements on Cognitive Function of Early Adolescents in Rural Area of Sidama Zone, Southern Ethiopia
Anchamo Anato Adole,
Pragya Singh,
Tafese Bosha,
Beruk Berhanu Desalegn
Issue:
Volume 3, Issue 6, November 2015
Pages:
251-258
Received:
10 November 2015
Accepted:
24 November 2015
Published:
25 December 2015
Abstract: Background: Poor growth and breakfast eating patterns are associated with delayed mental development and that there is a relationship between impaired growth status and both poor performance and reduced intellectual achievements. The objective of this study was to assess the effects of breakfast eating patterns and anthropometric measurements on cognitive function among early adolescents in the Rural Sidama, Southern Ethiopia. A cross-sectional study was conducted from June to July 2012. Structured questionnaire was used to capture breakfast eating patterns, socio-economic and demographic factors. Anthropometric status was measured using the UNICEF SECA weighing scale and shorr measuring board. Kaufman Assessment Battery for Children-II tests was used for cognitive function measurement. A representative sample size of 211 participants was selected randomly from 4 kebeles. The data was analyzed with SPSS version 16.0 software and WHO anthroplus version 1.04. Results: Of the 208 interviewed, 52% were girls while 48% were boys with mean (±SD) age of 12.01±0.82 years. Breakfast skipping prevalence was 42.3%. Breakfast eating patterns and height-for-age Z score were significant predictors of Pattern Reasoning cognitive test scores (P<0.001). Body mass index for age Z score was a significant predictor (P<0.001) of a combined Simultaneous scale. Regular breakfast pattern, height for age and body mass index for age Z score were significantly (P<0.001) associated with Pattern Reasoning explaining 28.8% variation. Conclusion: Adolescents who were stunted and underweight had lower cognitive test scores compared to those who were normal as well as those who consume breakfast irregularly. Anthropometric status and breakfast eating patterns was significant predictor of cognitive function of adolescents in the study area. We recommended that, parents and adolescents should be educated and trained on healthy breakfast eating patterns and good nutrition practices for healthy cognitive development.
Abstract: Background: Poor growth and breakfast eating patterns are associated with delayed mental development and that there is a relationship between impaired growth status and both poor performance and reduced intellectual achievements. The objective of this study was to assess the effects of breakfast eating patterns and anthropometric measurements on co...
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