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Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends
Mulak Desmond Guyih,
Ahure Dinnah,
Mike Ojotu Eke
Issue:
Volume 5, Issue 4, December 2020
Pages:
45-51
Received:
9 March 2020
Accepted:
14 April 2020
Published:
30 October 2020
Abstract: Cookies are a form of baked food which is usually sweet. Wheat, almond and carrot flours were used to produce cookies in the following blend ratios: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and E. The control sample A was without treatment. Analyses of antinutrients, functional properties, physical, proximate, minerals, and sensory attributes were carried out using standard methods. All the results show statistical difference. The functional properties of flours: bulk density, WAC, OAC, swelling capacity and foaming capacity ranged respectively from 0.71 to 0.81 g/cm3, 1.60 to 4.31 g/mL, 1.10 to 3.67 g/L, 2.30 to 2.66 mL, 5.10 to 6.62%. The antinutritional properties: oxalate, tannin and cyanide content of flours ranged from 0.03 to 0.14 mg/100g, 0.18 to 0.64%, 0.12 to 0.13%, phytate content was not detected. The spread ratio of cookies ranged from 3.32 in sample A to 4.04 in sample E. The proximate composition of cookies: moisture, ash, fiber, fat, protein and carbohydrate content ranged respectively: from 6.42 to 8.04%, 1.62 to 2.72%, 0.36 to 0.97%, 1.94 to 6.02%, 6.14 to 10.23% and 71.27 to 81.18%. The energy value of cookies ranged from 371.22 to 391 kCal. The mineral composition ranged from 185.77 to 230.16 mg/100g for calcium, 877.62 to 984 mg/100g for potassium, 5.75 to 7.12 mg/100g for zinc, 58.96 mg/100g to 77.16 mg/100g for magnesium and 47.03 to 56.12 for sodium. All cookies samples were generally accepted by sensory panelist. The study provides evidence that wheat, almond and carrot are suitable for cookies production and at optimal substitution levels of 70:20:10 and 80:20:10.
Abstract: Cookies are a form of baked food which is usually sweet. Wheat, almond and carrot flours were used to produce cookies in the following blend ratios: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and E. The control sample A was without treatment. Analyses of antinutrients, functional properties, physical, proximate, minera...
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The Dose Effect of Whey Protein on Glycemic Control in Adults with Insulin Resistance
Todd Castleberry,
Christopher Irvine,
Ryan Gordon,
Matthew Brisebois,
Sarah Deemer,
Aubrien Henderson,
Matthew Sokoloski,
Vic Ben-Ezra
Issue:
Volume 5, Issue 4, December 2020
Pages:
52-57
Received:
9 October 2020
Accepted:
21 October 2020
Published:
30 October 2020
Abstract: Whey protein coupled with a glucose challenge increases insulin secretion and may decrease glucose responses in people with pre-diabetes and type 2 diabetes. These responses may be attributed to whey protein’s effect on the incretins glucagon-like peptide-1 (GLP-1) and glucose dependent insulinotropic polypeptide (GIP). The purpose of this study was to examine the effect of various doses of whey protein on postprandial glycemic control and incretin responses. Participants with insulin resistance (n=9, mean ± SD; age: 64.3 + 8.1 yrs; BMI: 29.4 + 6.0 kg/m2; fasting plasma glucose: 6.9 + 1.2 mmol/l; HbA1c: 6.4 + 0.6%) completed three randomized treatments. Treatment 1 included 250 ml water + 20 g whey protein (T1), and treatment 2 included 250 ml water + 30 g whey protein (T2). The control treatment included 250 ml water (CON). Each treatment was followed by a 50 g oral glucose tolerance test. Incremental area under the curve (iAUC) for insulin increased from CON to T1 (P<0.01, 45.5%), CON to T2 (P<0.01, 61.0%), and T1 to T2 (P<0.01, 28.5%), with a significant decrease in postprandial AUC for glucose with T2 (P=0.04, -41.2%). Neither GIP nor GLP-1 iAUC increased with T1 or T2 compared to CON. However, postprandial glucose iAUC was significantly reduced for T2 compared to CON (P=0.04, -41.2%). There was a dose effect of whey protein on plasma insulin with a significant decrease in postprandial glucose iAUC following T2. Thirty grams of a whey protein preload may be adequate to provide postprandial glycemic improvements in the disease management of type 2 diabetes or pre-diabetes
Abstract: Whey protein coupled with a glucose challenge increases insulin secretion and may decrease glucose responses in people with pre-diabetes and type 2 diabetes. These responses may be attributed to whey protein’s effect on the incretins glucagon-like peptide-1 (GLP-1) and glucose dependent insulinotropic polypeptide (GIP). The purpose of this study wa...
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Diet and Cardiovascular Diseases Risk: A Case – Control Study at Kushtia, Bangladesh
Tamanna Aktar,
Md. Alauddin Biswas
Issue:
Volume 5, Issue 4, December 2020
Pages:
58-61
Received:
6 April 2020
Accepted:
24 October 2020
Published:
4 November 2020
Abstract: This was a descriptive cross sectional study with purposely selected sample 230 cardiac patient conducted in kushtia sadar Hospital, kushtia. The study was conducted to assess the relation between cardiovascular diseases and dietary patterns of patients suffering from cardiovascular disease. Study results presented that about 26.5% patients were affected in stroke; 80 34.8% patients were affected in heart attack; 17.4% patients were affected in coronary heart disease. Out of total patients, 56.1% were overweight; 22.2% were obese class I; 29.1% male and 15.2% female were centrally obese by their waist circumference; 47.0% male and 34.8% female were centrally obese by their waist-hip ratio. BMI 28.38±3.16 in male and 26.75±4.62 in female, WC (cm) 88.70±9.18 in male and 81.45±11.25 in female and the difference was significant. Waist circumference (WC) was significantly (p=0.000) correlated with Waist-Hip ratio and dietary diversity score; BMI also correlated with WC. Most of the respondents did not know the symptoms of heart disease and dietary knowledge were very poor among the cardiac patients. The findings of the study shows that the prevalence of cardiovascular disease was high among those with positive family history, lower education, poor dietary knowledge, physically inactive, overweight or obese and those with higher WC, WHR were found to have a significant effect on the prevalence of CVD.
Abstract: This was a descriptive cross sectional study with purposely selected sample 230 cardiac patient conducted in kushtia sadar Hospital, kushtia. The study was conducted to assess the relation between cardiovascular diseases and dietary patterns of patients suffering from cardiovascular disease. Study results presented that about 26.5% patients were af...
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The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread
Issue:
Volume 5, Issue 4, December 2020
Pages:
62-72
Received:
19 March 2020
Accepted:
26 October 2020
Published:
9 November 2020
Abstract: This study was conducted to determine the effect of wheat, soybean and tef flour blending ratio and baking temperature on quality of wheat-based composites flour bread. The effect of two factors, blending ratio (wheat, soybean and tef) and baking temperature (190°C, 220°C and 250°C) were studied. The experiment was conducted using custom design. The corresponding proportion of wheat from 70 to 90%, soybean 5 to 15% and tef 5 to 15% were taken from similar study, and using wheat (100%) flour bread as a control. Supplementing soybean and tef to wheat increased moisture, ash, crude fat, crude fiber, crude protein, and decreased carbohydrate. Baking temperature significantly (P<0.05) affected protein, fiber, moisture, ash, fat and carbohydrate of the blended product. Optimum values (13.65 – 14.08%) of protein and (3.24 – 3.27%) ash were obtained at 220°C and 190°C, when the proportion ranged from 75 to 80% for wheat, 15% soybean and 5 to 15% tef. In general, proportion of wheat from 80 to 85%, soybean from 5 to 10% and tef from 5 to 10% were found optimum for both nutritional quality of the wheat-based blend bread.
Abstract: This study was conducted to determine the effect of wheat, soybean and tef flour blending ratio and baking temperature on quality of wheat-based composites flour bread. The effect of two factors, blending ratio (wheat, soybean and tef) and baking temperature (190°C, 220°C and 250°C) were studied. The experiment was conducted using custom design. Th...
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Prevalence and Concentration of Lead (Pb) and Cadmium (Cd) in Kales (Brassica oleracea Acephala) & Spinach (Spinacia oleracea) Sold at Masaku County, Kenya
Mutuku Joseph Mutua,
Onjong Hillary Adawo,
Orina Isaac Alfred,
Mwaniki Mercy Wanjiru,
Vuluku Reagan,
Muchai Venessa
Issue:
Volume 5, Issue 4, December 2020
Pages:
73-78
Received:
17 September 2020
Accepted:
6 October 2020
Published:
9 November 2020
Abstract: Background: Exposure to heavy metals (Pb and Cd) through diet posses a significant risk to human health. Areas of Mlolongo, Athi River and Syokimau are surrounded by industries, which dispose off their waste water to existing rivers and streams. The waste water is further used for irrigation which increases consumption of vegetables contaminated with lead and cadmium by human populations. Sample collection and analysis: samples were collected from markets, supermarkets and open air markets in Mlolongo, Athi river and Syokimau areas. Samples were analyzed for Lead and Cadmium using the AAS method as outlined in the AOAC. Results: Kale from farms around Mlolongo had lead content of 41.10±3.15µg/Kg compared to kale from farms in Syokimau (0.36±0.01µg/Kg). Spinach had lower concentration of lead (14.10±1.05µg/Kg) in farms in Mlolongo and 1.70±0.06µg/Kg in supermarkets in Syokimau. Than spinach. To the contrary cadmium contents were higher in spinach (0.51±0.02µg/Kg in supermarket in Mlolongo) than kale (0.38±0.01µg/Kg supermarkets in Mlolongo and Syokimau). Kale had a higher lead than cadmium content in the firm one in Athi river (14.00±2.10µg/Kg) than 3.80±0.81 µg/Kg) in the second farm which was the lowest. Vegetables from farm one are irrigated using effluent water from close industries. Lead content was highest in the first market (14.00±2.10µg/Kg) than the second market (3.80±0.81µg/Kg) in Athi river town. Cadmium contents were lower than lead but highest in the third market than the second market in the same town (0.20±0.07µg/Kg). Cadmium content was high in kale from supermarket in Athi river at (3.70±0.07 µg/Kg). Concentrations of lead in spinach were highest in the first farm at 5.30±1.10 µg/Kg and least in the spinach in supermarket at 0.30±0.01 µg/Kg. Conclusions: Lead content in vegetables vended in Athi river, Syokima and Mlolongo were above those recommended by the Ministry of Health and WHO. Similarly, cadmium content were high but within normal requirements. Exposure of lead to human populations, especially children is harmful to neurological developments.
Abstract: Background: Exposure to heavy metals (Pb and Cd) through diet posses a significant risk to human health. Areas of Mlolongo, Athi River and Syokimau are surrounded by industries, which dispose off their waste water to existing rivers and streams. The waste water is further used for irrigation which increases consumption of vegetables contaminated wi...
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Biological Value of Protein of Quick-Frozen Semi-finished Products from Cultivated Champignons
Natalia Nesterenko,
Natalia Orlova,
Svitlana Belinska,
Iuliia Motuzka,
Anastasiya Ivanyuta,
Alina Menchynska
Issue:
Volume 5, Issue 4, December 2020
Pages:
79-83
Received:
17 November 2020
Accepted:
27 November 2020
Published:
4 December 2020
Abstract: Biological value of protein of quick-frozen semi-finished products from cultivated champignons has been studied. Results of the study of total, protein and non-protein nitrogen in semi-finished products with mushrooms before the freezing and during the low-temperature storage are presented in this work. High preservation of protein after 12 months of low-temperature storage in experimental samples of semi-finished products in comparison with control samples has been established. The amino acid composition of semi-finished products has been determined by the method of ion-exchange column liquid chromatography using an automatic amino acid analyzer. Biological value of protein of quick-frozen semi-finished products from cultivated champignon has been determined by the amino acid composition of the experimental sample in comparison with the amino acid composition of the reference protein, proposed by FAO / WHO, and the following calculation of the amino acid score. Studies have shown that the dominant amino acids in all samples are tryptophan, phenylalanine and tyrosine. The main limiting amino acids are methionine and cystine. Studies of nitrogenous commercial mushroom semi-finished products have shown that quick-frozen semi-finished products from cultivated mushrooms, which have been pre-treated, regardless of the mushrooms varieties, have a higher biological value compared to the control samples.
Abstract: Biological value of protein of quick-frozen semi-finished products from cultivated champignons has been studied. Results of the study of total, protein and non-protein nitrogen in semi-finished products with mushrooms before the freezing and during the low-temperature storage are presented in this work. High preservation of protein after 12 months ...
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Ameliorative Effect of Olive Seed or Nano-olive Seed Powder Against Endothelial Dysfunction Induced by High Fat-High Fructose Diet in Rats
Eman Hosny Fhamy Genedy,
Enas Ali Kamel Mohamed,
Eman Hassan Abdel Aziz Sharaf,
Nehad Naem Hamed Shosha,
Sameh Hamed Ismail
Issue:
Volume 5, Issue 4, December 2020
Pages:
84-96
Received:
29 October 2020
Accepted:
23 November 2020
Published:
8 December 2020
Abstract: Finding new uses for wastes of table olive and olive oil production are of great value to the economy, environment, and human health. This study was designed to investigate the possible modulatory effect of nano or native olive seeds powder (OSP) against endothelial dysfunction induced by high fat high fructose (HFHF) diet in rats. For the current work, 60 adult male Sprague-Dawley rats weighing 120g±5g were divided into six groups 10 rats for each group. Group 1: rats were fed a balanced diet and served as normal control. Group 2: rats were fed HFHF diet served as positive control rats diet for 8 weeks. Group 3: rats were fed HFHF diet supplemented with 5% olive seeds powder. Group 4: rats were fed HFHF diet supplemented with10% olive seeds powder. Group 5: rats were fed HFHF diet supplemented with 5% nano olive seeds. Group 6: rats were fed HFHF diet supplemented with 10% nano olive seeds. Results of phytochemical analysis of (OSP) showed that each 100g of OSP contains 1004.9 mg total polyphenols as gallic acid equivalent (GAE%) and 24 mg total flavonoids as quercetin equivalent (QE%). Results of the biochemical analysis indicated that feeding HFHFdiet caused a significant increment in serum glucose, insulin level, calculated HOMA-IR, lipids profile total cholesterol (TC), triacylglycerols (TAGs), low density lipoprotein cholesterol (LDL-C), very low density lipoprotein cholesterol (VLDL-C), lipase enzyme activity with a significant decrease in high density lipoprotein cholesterol (HDL-C) as compared to control group. Also, interleukin-6 (IL-6) and C-reactive protein (CRP), malondialdehyde (MDA), Endothelin (ET-1), vascular cellular adhesion molecule-1 (VCAM-1), and E- selectin were significantly increased in HFHF fed rats as compared to the control group. Whereas, serum nitric oxide, prostacyclin, endothelial nitric oxide synthase (eNos) activity were significantly decreased in HFHF fed rats as compared to the control group. These results suggesting that feeding rats HFHF diet for 8 weeks induced endothelial dysfunction. Also, the histopathological examination of aorta sections supported results of biochemical analysis showed significant swelling and corrugation of the endothelial cells that lining the intima in the untreated HFHF group as compared to the control group. Results confirmed that dietary supplementation with olive seed powder either in native or in nano form at the tested doses reversed both alterations biochemical parameters and pathological changes in aorta tissue. Moreover, Nano form showed a more powerful effect than native powder.
Abstract: Finding new uses for wastes of table olive and olive oil production are of great value to the economy, environment, and human health. This study was designed to investigate the possible modulatory effect of nano or native olive seeds powder (OSP) against endothelial dysfunction induced by high fat high fructose (HFHF) diet in rats. For the current ...
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Assessment of Metabolites Content of Native Alcoholic Beverages Obtained from Jos, Nigeria
Samuel Yusufu Gazuwa,
Jonathan Dingkwoet Dabak,
Kiri Hashimu Jaryum,
Segun Afolabi Olomu
Issue:
Volume 5, Issue 4, December 2020
Pages:
97-101
Received:
3 November 2020
Accepted:
20 November 2020
Published:
16 December 2020
Abstract: Burukutu, (BKT) Pito (PT) and Goskolo (GSK) are drinks consumed routinely within the area of study. Although consumption of GSK is illegal owing to its life threatening toxicity, people still consume it secretly. Whereas BKT and PT are locally prepared using unscientific methods in preparing the drinks, GSK is a mixture containing different compounds and chemicals. BKT and PT are more commonly ingested than GSK. Because methods applied during ‘brewing’ BKT and PT are not scientific, toxic metabolites might be generated. So, the drinkers are prone to their toxic effects. This work ascertained the presence and levels of unwanted metabolites in these drinks using Gas chromatographic-Mass spectrometric (GC-MS) technique. Metabolites could aggravate the toxicity of alcohol and alcohol-related disease conditions. Results, (% relative abundance), showed the significant presence in BKTof6-Octadecanoic acid (38.51), Hexadecanoic acid (20.92), Isopentyl alcohol (12.27), 1,11,13-Octadecatriene (11.60) among others. In PT,9-Octadecanoic acid (39.40), Hexadecanoic acid (15.98), Carbonic acid methylpentyl ester (14.22), 9,17-Octadecadienal (6.37) were the major components. In GSK, 6-Octadecenoic acid (42.43), n-Hexadecanoic (17.51), 1-Butanol (16.52) 9 and 9,12-Octadecadienoic acid (10.72) were the dominant components. BKT, PT, and GSK are composed of compounds/metabolites that are organic in nature, with about 83% of them being organic acids. This leads to a decrease in pH thereby making the drinks acidic. It is concluded that the alcoholic beverages contain metabolites that predispose drinkers to metabolic or respiratory acidosis, due to drop in pH. Furthermore, these metabolites could aggravate the toxicity of alcohol. Other components of the samples include ketones, different types of alcohols, aldehydes, derivatives of benzene and esters.
Abstract: Burukutu, (BKT) Pito (PT) and Goskolo (GSK) are drinks consumed routinely within the area of study. Although consumption of GSK is illegal owing to its life threatening toxicity, people still consume it secretly. Whereas BKT and PT are locally prepared using unscientific methods in preparing the drinks, GSK is a mixture containing different compoun...
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