Obeta Uchejeso M, Ohanube Goodluck AK, A. Muhammad
The COVID-19 pandemic has shown the dexterity and wits of Nigerians in the face of dire challenges. The low fatality recorded by Nigeria during the ongoing COVID-19 pandemic attests to this. A minimal death rate bewilders experts, despite the speculation that Nigeria might experience a high death rate. Nigerians resorted to home remedies for prophylaxis and curative measures using available vitamin C enriched plants and vegetables. This brief review explored various plants and vegetables reported to have been utilized during the COVID-19 pandemic in Nigeria. The obvious is that many Nigerians use one or more plants and vegetables as a home remedy. This spurred the interest of Nigerian scientists in more researches in Nigeria with the aim of standardization and registration for use.
{"title":"The Truth about Vitamin C Enriched Plants and Vegetables Used in Nigeria for the Management of COVID-19","authors":"Obeta Uchejeso M, Ohanube Goodluck AK, A. Muhammad","doi":"10.33805/2765-8821.109","DOIUrl":"https://doi.org/10.33805/2765-8821.109","url":null,"abstract":"The COVID-19 pandemic has shown the dexterity and wits of Nigerians in the face of dire challenges. The low fatality recorded by Nigeria during the ongoing COVID-19 pandemic attests to this. A minimal death rate bewilders experts, despite the speculation that Nigeria might experience a high death rate. Nigerians resorted to home remedies for prophylaxis and curative measures using available vitamin C enriched plants and vegetables. This brief review explored various plants and vegetables reported to have been utilized during the COVID-19 pandemic in Nigeria. The obvious is that many Nigerians use one or more plants and vegetables as a home remedy. This spurred the interest of Nigerian scientists in more researches in Nigeria with the aim of standardization and registration for use.","PeriodicalId":11396,"journal":{"name":"Edelweiss Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90164710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study was planned to utilize by-products of baby corn, which was powdered upon drying. Different formulations containing baby corn: defatted soya: plantain: finger millet flours at 10:65:20:5, 15:55:20:10, 20:45:20:15 and 25:35:20:20 were prepared and analyzed for functional, nutritional and bioactive properties of the blended flours and muffins. The outcomes indicated that incorporation of baby corn flour had enhanced functional and pasting properties of the blended flours. The addition of baby corn flour increased the antioxidant properties and metal chelating activity of blended flours. The incorporation of baby corn flour had contributed better retention of antioxidant potential during baking as muffins with 25% baby corn showed more increase in antioxidant properties than 10% baby corn muffins. Hardness and specific volume of muffins increased, while total phenol content decreased significantly with increment in the level of baby corn flour. On the basis of sensory analysis muffins prepared with 20% level of baby corn flour was selected best. This study concluded that by-products of baby corn can be utilized for development of gluten free muffins with better nutrition and bioactive properties.
{"title":"Evaluation of Functional, Nutritional and Bioactive Properties of Gluten Free Muffins Utilizing Industrial By-Products of Baby Corn","authors":"K. Kamaljit, Sharma Anchit","doi":"10.33805/2765-8821.108","DOIUrl":"https://doi.org/10.33805/2765-8821.108","url":null,"abstract":"This study was planned to utilize by-products of baby corn, which was powdered upon drying. Different formulations containing baby corn: defatted soya: plantain: finger millet flours at 10:65:20:5, 15:55:20:10, 20:45:20:15 and 25:35:20:20 were prepared and analyzed for functional, nutritional and bioactive properties of the blended flours and muffins. The outcomes indicated that incorporation of baby corn flour had enhanced functional and pasting properties of the blended flours. The addition of baby corn flour increased the antioxidant properties and metal chelating activity of blended flours. The incorporation of baby corn flour had contributed better retention of antioxidant potential during baking as muffins with 25% baby corn showed more increase in antioxidant properties than 10% baby corn muffins. Hardness and specific volume of muffins increased, while total phenol content decreased significantly with increment in the level of baby corn flour. On the basis of sensory analysis muffins prepared with 20% level of baby corn flour was selected best. This study concluded that by-products of baby corn can be utilized for development of gluten free muffins with better nutrition and bioactive properties.","PeriodicalId":11396,"journal":{"name":"Edelweiss Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81173108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. Moskowitz, A. Gere, Derek Roberts, D. Nagarajan, Ariola Harizi
Respondents evaluated combinations of messages about the emerging technology of cultured meat, these messages created to be meaningful to a non-technical person, and dealing with the sensory, technical, and sociological aspects of cultured meat. The data suggest that the respondent does not understand what cultured meat ‘means’, and may agree with statement which directly negate each other. There are three poorly-defined mind-sets underlying the Mind-Set-Focus on ingredients and on product form; Mind-Set 2-Focus on sustainability and ingredients; Mind-Set 3-Focus on ethical and social issues as well as on product form. These three mind-sets are intertwined within the population, and cannot be separated by conventional geo-demographics. These data present a unique opportunity to understand the formation of one understands about a new technology in food design, cultured meat.
{"title":"Cultured Meat: A Mind Genomics Cartography of a Technology in its Infancy","authors":"H. Moskowitz, A. Gere, Derek Roberts, D. Nagarajan, Ariola Harizi","doi":"10.33805/2765-8821.106","DOIUrl":"https://doi.org/10.33805/2765-8821.106","url":null,"abstract":"Respondents evaluated combinations of messages about the emerging technology of cultured meat, these messages created to be meaningful to a non-technical person, and dealing with the sensory, technical, and sociological aspects of cultured meat. The data suggest that the respondent does not understand what cultured meat ‘means’, and may agree with statement which directly negate each other. There are three poorly-defined mind-sets underlying the Mind-Set-Focus on ingredients and on product form; Mind-Set 2-Focus on sustainability and ingredients; Mind-Set 3-Focus on ethical and social issues as well as on product form. These three mind-sets are intertwined within the population, and cannot be separated by conventional geo-demographics. These data present a unique opportunity to understand the formation of one understands about a new technology in food design, cultured meat.","PeriodicalId":11396,"journal":{"name":"Edelweiss Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85620900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Beer can be considered as a hydrous solution of ethanol, in which several organic substances are dissolved. These organic substances are subject to a variety of reactions, which occur during fermentation, storage, and eventually these kinds of chemical reactions determine the characteristic aging of the beer, and its quality as well.
{"title":"Chemistry of Organic Compounds in the Beer Production","authors":"Milongwe Mwene-Mbeja Topwe","doi":"10.33805/2765-8821.107","DOIUrl":"https://doi.org/10.33805/2765-8821.107","url":null,"abstract":"Beer can be considered as a hydrous solution of ethanol, in which several organic substances are dissolved. These organic substances are subject to a variety of reactions, which occur during fermentation, storage, and eventually these kinds of chemical reactions determine the characteristic aging of the beer, and its quality as well.","PeriodicalId":11396,"journal":{"name":"Edelweiss Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81505117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Beer can be considered as a hydrous solution of ethanol, in which several organic substances are dissolved. These organic substances are subject to a variety of reactions, which occur during fermentation, storage, and eventually these kinds of chemical reactions determine the characteristic aging of the beer, and its quality as well.
{"title":"Chemistry of Organic Compounds in the Beer Production","authors":"T. M. Mwene-Mbeja","doi":"10.33805/2765.8821.107","DOIUrl":"https://doi.org/10.33805/2765.8821.107","url":null,"abstract":"Beer can be considered as a hydrous solution of ethanol, in which several organic substances are dissolved. These organic substances are subject to a variety of reactions, which occur during fermentation, storage, and eventually these kinds of chemical reactions determine the characteristic aging of the beer, and its quality as well.","PeriodicalId":11396,"journal":{"name":"Edelweiss Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76879308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cassava (Manihot esculenta), is a major source of carbohydrates after rice and maize providing a basic diet to over half a billion people. It is an annual crop belonging to the family Euphorbiaceae. It produces edible root tubers which form the staple food for inhabitants in the developing world mainly in the tropical and subtropical countries. It is a very drought tolerant crop which is classified as either bitter or sweet cassava. However, it produces Hydrogen Cyanide (HCN) which is toxic. This ant nutritional component can cause partial paralysis and have been known to kill and wipe out families in Africa. It is surprising that farmers seem to prefer the bitter varieties as they are starchier, deter pests and wild animals. There have not been adequate studies to evaluate the causes and molecular basis of the production of Hydrogen cyanide by cassava. Observations of feeding patterns of porcupines on cassava roots, defense mechanisms in cassava and macro level results on cassava metabolism were hereby used to explain the molecular epigenetic link of cyanogenesis of cassava. The results explain the exogenous release and its subsequent removal of HCN during cassava processing. It shall form the basis for the selection and improvement of cassava products for food security.
{"title":"Possible Causes and the Molecular Basis of Hydrogen Cyanogenesis Production in Cassava","authors":"N. K. Josphert","doi":"10.33805/2765-8821.104","DOIUrl":"https://doi.org/10.33805/2765-8821.104","url":null,"abstract":"Cassava (Manihot esculenta), is a major source of carbohydrates after rice and maize providing a basic diet to over half a billion people. It is an annual crop belonging to the family Euphorbiaceae. It produces edible root tubers which form the staple food for inhabitants in the developing world mainly in the tropical and subtropical countries. It is a very drought tolerant crop which is classified as either bitter or sweet cassava. However, it produces Hydrogen Cyanide (HCN) which is toxic. This ant nutritional component can cause partial paralysis and have been known to kill and wipe out families in Africa. It is surprising that farmers seem to prefer the bitter varieties as they are starchier, deter pests and wild animals. There have not been adequate studies to evaluate the causes and molecular basis of the production of Hydrogen cyanide by cassava. Observations of feeding patterns of porcupines on cassava roots, defense mechanisms in cassava and macro level results on cassava metabolism were hereby used to explain the molecular epigenetic link of cyanogenesis of cassava. The results explain the exogenous release and its subsequent removal of HCN during cassava processing. It shall form the basis for the selection and improvement of cassava products for food security.","PeriodicalId":11396,"journal":{"name":"Edelweiss Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77223225","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-02-03DOI: 10.31080/ASNH.2020.04.EVALUATION-OF-COMMERCIAL-ANIMAL-FEED-QUALITY-AND-MANUFACTURING-STATUS-IN-ETHIO
Negash Demissie
Animal production in Ethiopia is hindered by numerous constraints such as traditional subsistence production practice, Low producing genotypes and poor marketing linkages, poor economic status of farmers, poor nutrition and management amongst others. This study was undertaken in four regions of the country namely Oromia, Amhara, Tigray, South Nations, Nationalities and Peoples in selected towns and Addis Ababa city administration to assess compound feeds sector and evaluate the quality of compound feeds in Ethiopia. A total of 34 feed producers were surveyed, to provide an overview of the sector, while chemical analysis was used to assess the quality of 64 compound feeds which are categorized in to three (layer, milking cow, and beef feeds). Qualitative and quantitative survey methodology by using a structured questionnaire vs qualitative data was used for collection data. The feed samples were analyzed for chemical contents Dry Matter, Crude Protein, Crude Fiber, Moisture, Metabolisable Energy and Fat at Animal Products, Veterinary Drug and Feed quality Assessment Center laboratory. Compound feed production is dominated by poultry feed products (61%), while 27.2%, 8.4%, 3.2% are dairy, fattening and others respectively. Most of the feed companies operate below their installed capacity. Raw materials are sourced locally, and maize makes up around 39.5% of total tonnage from the companies ingredient. The Dry Matter content ranges between 88.28%-91.87%, 89.21%-91.99% and 89.61%-91.31% for lactating dairy cow, beef and layer poultry respectively. The Crude Protein content ranges between 10.91%-17.90%, 10.27-16.34% and 11.39-18.57% for layer beef and lactating dairy cow respectively. The metabolic energy value ranged between 1364-2746 Kcal/kg, 1092-2890 kcal/kg and 1703-2880 kcal/kg for layer, beef and lactating dairy cow respectively. Productions of Compound animal feed in Ethiopia have many challenges both by internal and external factors of the industry. So to produce quality feed more concern is necessary from government and feed industry owners.
{"title":"Evaluation of Commercial Animal Feed Quality and Manufacturing Status in Ethiopia","authors":"Negash Demissie","doi":"10.31080/ASNH.2020.04.EVALUATION-OF-COMMERCIAL-ANIMAL-FEED-QUALITY-AND-MANUFACTURING-STATUS-IN-ETHIO","DOIUrl":"https://doi.org/10.31080/ASNH.2020.04.EVALUATION-OF-COMMERCIAL-ANIMAL-FEED-QUALITY-AND-MANUFACTURING-STATUS-IN-ETHIO","url":null,"abstract":"Animal production in Ethiopia is hindered by numerous constraints such as traditional subsistence production practice, Low producing genotypes and poor marketing linkages, poor economic status of farmers, poor nutrition and management amongst others. This study was undertaken in four regions of the country namely Oromia, Amhara, Tigray, South Nations, Nationalities and Peoples in selected towns and Addis Ababa city administration to assess compound feeds sector and evaluate the quality of compound feeds in Ethiopia. A total of 34 feed producers were surveyed, to provide an overview of the sector, while chemical analysis was used to assess the quality of 64 compound feeds which are categorized in to three (layer, milking cow, and beef feeds). Qualitative and quantitative survey methodology by using a structured questionnaire vs qualitative data was used for collection data. The feed samples were analyzed for chemical contents Dry Matter, Crude Protein, Crude Fiber, Moisture, Metabolisable Energy and Fat at Animal Products, Veterinary Drug and Feed quality Assessment Center laboratory. Compound feed production is dominated by poultry feed products (61%), while 27.2%, 8.4%, 3.2% are dairy, fattening and others respectively. Most of the feed companies operate below their installed capacity. Raw materials are sourced locally, and maize makes up around 39.5% of total tonnage from the companies ingredient. The Dry Matter content ranges between 88.28%-91.87%, 89.21%-91.99% and 89.61%-91.31% for lactating dairy cow, beef and layer poultry respectively. The Crude Protein content ranges between 10.91%-17.90%, 10.27-16.34% and 11.39-18.57% for layer beef and lactating dairy cow respectively. The metabolic energy value ranged between 1364-2746 Kcal/kg, 1092-2890 kcal/kg and 1703-2880 kcal/kg for layer, beef and lactating dairy cow respectively. Productions of Compound animal feed in Ethiopia have many challenges both by internal and external factors of the industry. So to produce quality feed more concern is necessary from government and feed industry owners.","PeriodicalId":11396,"journal":{"name":"Edelweiss Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76810588","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
10-hydroxy-trans-2-decenoic acid (10H2DA), also known as royal jelly acid, is the main lipid component of RJ. It possesses anti-tumor, neurogenic, anti-inflammatory, antioxidant, bactericidal, nematocidal, and estrogen-like properties. A limited number of studies demonstrate the potentials of its main fatty acid, 10-H2DA, for alleviating anxiety and depressive-like behaviors as well as for enhancing neuronal functioning. However, the exact mechanism through which 10-H2DA produces its effect is not well-understood. This mini review gives examples of how 10H2DA might positively contribute to the treatment of psychiatric and neurological disorders. In addition, it surveys the available knowledge about the molecular mechanism through which it regulates transcriptional processes and gene expression in the brain.
{"title":"Royal Jelly Acid, 10-Hydroxy-Trans-2-Decenoic Acid,for Psychiatric and Neurological Disorders: How helpful could it be?!","authors":"Amira Mohammed Ali, A. O. Hendawy","doi":"10.33805/2765-8821.101","DOIUrl":"https://doi.org/10.33805/2765-8821.101","url":null,"abstract":"10-hydroxy-trans-2-decenoic acid (10H2DA), also known as royal jelly acid, is the main lipid component of RJ. It possesses anti-tumor, neurogenic, anti-inflammatory, antioxidant, bactericidal, nematocidal, and estrogen-like properties. A limited number of studies demonstrate the potentials of its main fatty acid, 10-H2DA, for alleviating anxiety and depressive-like behaviors as well as for enhancing neuronal functioning. However, the exact mechanism through which 10-H2DA produces its effect is not well-understood. This mini review gives examples of how 10H2DA might positively contribute to the treatment of psychiatric and neurological disorders. In addition, it surveys the available knowledge about the molecular mechanism through which it regulates transcriptional processes and gene expression in the brain.","PeriodicalId":11396,"journal":{"name":"Edelweiss Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74012934","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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