Pub Date : 2023-03-09DOI: 10.9734/ejnfs/2023/v15i21294
Ojewumi, Anthony Wale
Enzymes play significant roles in metabolic processes of seeds. Therefore, this study evaluated osmoregulatory potential of some osmoprotectants on activities of some hydrolytic enzymes in the seeds of two cultivars (SOSAT.C-88 and CV. LCIC 9702) of sorghum bicolor. Matured seeds of the two cultivars were harvested and prepared for alpha, beta, total amylase and proteinase activities assay. The osmoprotectants produced significant variations on the enzymes at 10 and 14 days (DA) of 8 weeks after treatments (WAT). Seeds of well-watered SOSAT.C-88 produced higher alpha (2.10 IU/ml), beta (1.70 IU/ml) and total amylase activities (3.30 IU/ml) at 14 days (DA). Higher alpha (2.01 IU/ml and total amylase activities (2.61 IU/ml) were recorded in the seeds of CV. LCIC 9702 well-watered at 14 days DA 8WAT. Furthermore, total amylase activities (3.87 IU/ml) were recorded in the seeds produced by CV. LCIC 9702 well-watered at 14 days DA. Significant increase was noticed in beta (1.14 IU/ml) and alpha amylase (1.58 IU/ml) in the seeds of CV. LCIC 9702 treated with mycorrhiza. CV. LCIC 9702 well watered produced highest proteinase activities (1.57 U/ml) while least of the parameters were recorded in SOSAT.C-88 and CV. LCIC 9702 droughted. In conclusion, the osmoprotectants had regulatory effects on the activities of hydrolytic enzymes therefore the use of the osmoprotectants in farming should be encouraged.
{"title":"Osmoregulatory Appraisal of Some Osmoprotectants on Hydrolytic Activities of Some Enzymes on Seeds of Two Water Stressed Cultivars of Sorghum bicolor (Moench)","authors":"Ojewumi, Anthony Wale","doi":"10.9734/ejnfs/2023/v15i21294","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i21294","url":null,"abstract":"Enzymes play significant roles in metabolic processes of seeds. Therefore, this study evaluated osmoregulatory potential of some osmoprotectants on activities of some hydrolytic enzymes in the seeds of two cultivars (SOSAT.C-88 and CV. LCIC 9702) of sorghum bicolor. Matured seeds of the two cultivars were harvested and prepared for alpha, beta, total amylase and proteinase activities assay. The osmoprotectants produced significant variations on the enzymes at 10 and 14 days (DA) of 8 weeks after treatments (WAT). Seeds of well-watered SOSAT.C-88 produced higher alpha (2.10 IU/ml), beta (1.70 IU/ml) and total amylase activities (3.30 IU/ml) at 14 days (DA). Higher alpha (2.01 IU/ml and total amylase activities (2.61 IU/ml) were recorded in the seeds of CV. LCIC 9702 well-watered at 14 days DA 8WAT. Furthermore, total amylase activities (3.87 IU/ml) were recorded in the seeds produced by CV. LCIC 9702 well-watered at 14 days DA. Significant increase was noticed in beta (1.14 IU/ml) and alpha amylase (1.58 IU/ml) in the seeds of CV. LCIC 9702 treated with mycorrhiza. CV. LCIC 9702 well watered produced highest proteinase activities (1.57 U/ml) while least of the parameters were recorded in SOSAT.C-88 and CV. LCIC 9702 droughted. In conclusion, the osmoprotectants had regulatory effects on the activities of hydrolytic enzymes therefore the use of the osmoprotectants in farming should be encouraged.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78784857","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 : 2023-03-04DOI: 10.9734/ejnfs/2023/v15i21293
Q. M. Amua, J. Abah, G. M. Muyong, N. B. Bongjo
The study aims at assessing the physicochemical properties, heavy metals, and aflatoxins content of crude palm and groundnut oils produced and sold in the Adikpo, Wadata, and Otukpa areas of Benue state, Nigeria. Specific gravity, refractive index, acid value, saponification value, peroxide value, moisture content, and smoke point are the physicochemical properties evaluated. The heavy metals analyzed include; Lead, Nickel, Copper, Iron, Arsenic, and Iron. Total aflatoxins were determined by Enzyme-linked immunosorbent assay (ELISA). Findings revealed that most of the physicochemical properties of palm and groundnut oils from these areas deviated from the Food and Agricultural Organization/World Health Organization (FAO/WHO) standard range. A high amount of Cadmium (0.89 mg/kg, 1.01 mg/kg, and 0.92 mg/kg) was detected in the local groundnut oil samples but lesser in palm oils from Adikpo, Wadata, and Otukpa respectively, while Copper content was within the FAO/WHO safe limits. The arsenic content of palm oil produced in the region was not as high as those in groundnut oil but was higher than the recommended maximum limit of 0.1 mg/kg. The Nickel content in the oil samples was higher than the 0.50 mg/kg permissible limit, but Lead was within the safe limits. Total Aflatoxin content in crude groundnut oil was within the range of 9.05 ppm to 10.13 ppm, while a range of 2.03 ppm to 2.74 ppm was recorded in crude palm oil. The locally produced oils are of lower quality, suggesting that refining should be adopted and quality seeds should be used for the extraction of oils.
{"title":"Physicochemical Properties, Heavy Metals and Aflatoxins Content of Crude Palm and Groundnut Oils Produced and Marketed in Benue State, Nigeria","authors":"Q. M. Amua, J. Abah, G. M. Muyong, N. B. Bongjo","doi":"10.9734/ejnfs/2023/v15i21293","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i21293","url":null,"abstract":"The study aims at assessing the physicochemical properties, heavy metals, and aflatoxins content of crude palm and groundnut oils produced and sold in the Adikpo, Wadata, and Otukpa areas of Benue state, Nigeria. Specific gravity, refractive index, acid value, saponification value, peroxide value, moisture content, and smoke point are the physicochemical properties evaluated. The heavy metals analyzed include; Lead, Nickel, Copper, Iron, Arsenic, and Iron. Total aflatoxins were determined by Enzyme-linked immunosorbent assay (ELISA). Findings revealed that most of the physicochemical properties of palm and groundnut oils from these areas deviated from the Food and Agricultural Organization/World Health Organization (FAO/WHO) standard range. A high amount of Cadmium (0.89 mg/kg, 1.01 mg/kg, and 0.92 mg/kg) was detected in the local groundnut oil samples but lesser in palm oils from Adikpo, Wadata, and Otukpa respectively, while Copper content was within the FAO/WHO safe limits. The arsenic content of palm oil produced in the region was not as high as those in groundnut oil but was higher than the recommended maximum limit of 0.1 mg/kg. The Nickel content in the oil samples was higher than the 0.50 mg/kg permissible limit, but Lead was within the safe limits. Total Aflatoxin content in crude groundnut oil was within the range of 9.05 ppm to 10.13 ppm, while a range of 2.03 ppm to 2.74 ppm was recorded in crude palm oil. The locally produced oils are of lower quality, suggesting that refining should be adopted and quality seeds should be used for the extraction of oils.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80166417","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 : 2023-02-21DOI: 10.9734/ejnfs/2023/v15i21291
Aldo Pelcastre Neri, J. Vázquez, L. Lydia, Inés Tenahua Quitl, Olga Rocío Flores Chávez, María del Carmen López Zermeño, Jesús Carlos Ruvacaba Ledezma
Objective: Design a proposal of educational intervention for both, people who live with Diabetes Mellitus type 2 and their family caregiver. Methodology: Methodology. A case series study was conducted with the participation of 12 people living with type 2 diabetes mellitus and attending a Mutual Help Group in Pachuquilla, Hidalgo. Sociodemographic data, somatometric measurements (weight, height, BMI, waist circumference), blood pressure, and capillary blood samples for glycosylated hemoglobin were collected. Results: The mean age was 64 and range of 39-79 years, O.D. of 12; 67% women; 25% finished secondary school, 50% worked at home, 17% in commerce, 33% unemployed; 58% married, 25% widowed, and 17% divorced and in common law; 33.% with less than 5 years diagnosed, 67% have been diagnosed for more than 5 years; 75% depend economically; 67% have complications, 75% with family support, in diabetes knowledge 33% obtained intermediate score and 67% inadequate score; the weight average was of 77 kg and range of 57-116.5 kg, and O.D. 17 kg; in waist circumference, 100% exceed the recommended limit, in BMI, 50% is classified as overweight and 50% as obese; in blood pressure 50% > 130/80 mmHg and in glycosylated hemoglobin 75% > 7% mg/dl. Conclusion: The currently implemented strategy does not reflect good knowledge and control of the disease. This study invites us to continue with research where an educational intervention is implemented in which family caregivers are included and active participation is encouraged, in addition to implementing the IEP as a theoretical basis for the intervention.
{"title":"Proposal for Educational Intervention in People Living with Type 2 Diabetes Mellitus and in their Family Caregiver","authors":"Aldo Pelcastre Neri, J. Vázquez, L. Lydia, Inés Tenahua Quitl, Olga Rocío Flores Chávez, María del Carmen López Zermeño, Jesús Carlos Ruvacaba Ledezma","doi":"10.9734/ejnfs/2023/v15i21291","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i21291","url":null,"abstract":"Objective: Design a proposal of educational intervention for both, people who live with Diabetes Mellitus type 2 and their family caregiver. \u0000Methodology: Methodology. A case series study was conducted with the participation of 12 people living with type 2 diabetes mellitus and attending a Mutual Help Group in Pachuquilla, Hidalgo. Sociodemographic data, somatometric measurements (weight, height, BMI, waist circumference), blood pressure, and capillary blood samples for glycosylated hemoglobin were collected. \u0000Results: The mean age was 64 and range of 39-79 years, O.D. of 12; 67% women; 25% finished secondary school, 50% worked at home, 17% in commerce, 33% unemployed; 58% married, 25% widowed, and 17% divorced and in common law; 33.% with less than 5 years diagnosed, 67% have been diagnosed for more than 5 years; 75% depend economically; 67% have complications, 75% with family support, in diabetes knowledge 33% obtained intermediate score and 67% inadequate score; the weight average was of 77 kg and range of 57-116.5 kg, and O.D. 17 kg; in waist circumference, 100% exceed the recommended limit, in BMI, 50% is classified as overweight and 50% as obese; in blood pressure 50% > 130/80 mmHg and in glycosylated hemoglobin 75% > 7% mg/dl. \u0000Conclusion: The currently implemented strategy does not reflect good knowledge and control of the disease. This study invites us to continue with research where an educational intervention is implemented in which family caregivers are included and active participation is encouraged, in addition to implementing the IEP as a theoretical basis for the intervention.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85008916","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 : 2023-01-31DOI: 10.9734/ejnfs/2023/v15i11289
M. Konaré, Singou Keita, M. Somda, Issiaka Togola, N. Diarra, R. Sanogo
Aims: This study aimed to assess the in vitro antibacterial effects of extracts from four wild food fruits: Balanites aegyptiaca, Saba senegalensis, Ziziphus mauritiana, and Raphia sudanica. Place and Duration of Study: The samples of plant material were collected at Banamba and Sikasso, Mali between January and May 2018. The bacterial strains were collected at Research Centre for Biological Food and Nutritional Sciences (CRSBAN), University Professor Joseph Ki-Zerbo; Ouagadougou, Burkina Faso. The experimental parts were also carried out at CRSBAN from October 2019 to January 2020. Methodology: The fruit extracts were screened for antibacterial activity against Escherichia coli, Salmonella typhi, S. aureus, B. cereus, and L. monocytogenes strains. The diameters of the inhibition zones (ID), the minimum inhibitory concentrations (MIC) as well as the minimum bactericidal concentrations (MBC) were evaluated using agar diffusion method. Results: The findings revealed that these parameters have varied as a function of fruit species and/or their zones of provenances. All fruit extracts showed significant growth reducing effect against all the tested bacteria. The extracts from R. sudanica have exhibited the strongest growth-inhibiting activity specifically against E. coli (ID = 15.33±0.58 mm) and Salmonella typhi (ID = 18.00±1.00 mm) with lower MIC (from 2.08±1.44 to 5.83±1.44 mg/mL). Moreover, the MBC/MIC ratios revealed that the extracts from the studied fruits possess mainly bacteriostatic effects towards the tested strains. Conclusion: These findings support local therapeutics properties attributed to these fruits. They also demonstrate that, in addition to their nutritional values, these edible fruits could be used for developing antibiotics to treat infectious diseases and food poisoning.
{"title":"Antibacterial Activities of Extracts from four Wild Food Fruits","authors":"M. Konaré, Singou Keita, M. Somda, Issiaka Togola, N. Diarra, R. Sanogo","doi":"10.9734/ejnfs/2023/v15i11289","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i11289","url":null,"abstract":"Aims: This study aimed to assess the in vitro antibacterial effects of extracts from four wild food fruits: Balanites aegyptiaca, Saba senegalensis, Ziziphus mauritiana, and Raphia sudanica. \u0000Place and Duration of Study: The samples of plant material were collected at Banamba and Sikasso, Mali between January and May 2018. The bacterial strains were collected at Research Centre for Biological Food and Nutritional Sciences (CRSBAN), University Professor Joseph Ki-Zerbo; Ouagadougou, Burkina Faso. The experimental parts were also carried out at CRSBAN from October 2019 to January 2020. \u0000Methodology: The fruit extracts were screened for antibacterial activity against Escherichia coli, Salmonella typhi, S. aureus, B. cereus, and L. monocytogenes strains. The diameters of the inhibition zones (ID), the minimum inhibitory concentrations (MIC) as well as the minimum bactericidal concentrations (MBC) were evaluated using agar diffusion method. \u0000Results: The findings revealed that these parameters have varied as a function of fruit species and/or their zones of provenances. All fruit extracts showed significant growth reducing effect against all the tested bacteria. The extracts from R. sudanica have exhibited the strongest growth-inhibiting activity specifically against E. coli (ID = 15.33±0.58 mm) and Salmonella typhi (ID = 18.00±1.00 mm) with lower MIC (from 2.08±1.44 to 5.83±1.44 mg/mL). Moreover, the MBC/MIC ratios revealed that the extracts from the studied fruits possess mainly bacteriostatic effects towards the tested strains. \u0000Conclusion: These findings support local therapeutics properties attributed to these fruits. They also demonstrate that, in addition to their nutritional values, these edible fruits could be used for developing antibiotics to treat infectious diseases and food poisoning.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75547603","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 : 2023-01-31DOI: 10.9734/ejnfs/2023/v15i21290
G. El-Hadidy, Shereen, L. Nassef, Elshahat, G. El-Dreny
This investigation was performed with the purpose of researching the influence of pizza containing dried golden berry fruits (DGBF) at different doses against carbon tetrachloride - induced hepatotoxicity in rats. The study shows phenols content of golden berry. 25 male rats were used in the biological investigation. Rats were divided into five groups (5 rats in group) the investigation was 12 weeks. The first group (negative group) was given a basal diet and the second group (G2, G3, G4, and G5) was injected intramuscularly with carbon tetrachloride 2 ml/kg BW (50% v/v in liquid paraffin) weekly to induce hepatotoxicity. After the injury, group G3, G4 and G5 fed on 50% basal diet supplemented with 50%pizza containing 5, 10 and 15% DGBF. Findings indicate that DGBF had a high antioxidant activity, total phenol, flavonoids, ascorbic acid and carotenoids content. Rats fed 50% pizza containing (5,10 and 15%) DGBF had a lower serum total cholesterol, LDL cholesterol, triglyceride, urea, uric acid, creatinine, GOT, GPT, MDA and SOD compared to rats fed simply the basal diet (positive control). The DGBF was added to the pizza with different proportions, and its sensory properties were evaluated, and all proportions were proper to the panelists, compared to the control. The findings of this work suggest that golden berries could be used to treat and prevent hepatotoxicity patients.
{"title":"Chemical and Biological Evaluation of Bakeries Produced from Golden Berries","authors":"G. El-Hadidy, Shereen, L. Nassef, Elshahat, G. El-Dreny","doi":"10.9734/ejnfs/2023/v15i21290","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i21290","url":null,"abstract":"This investigation was performed with the purpose of researching the influence of pizza containing dried golden berry fruits (DGBF) at different doses against carbon tetrachloride - induced hepatotoxicity in rats. The study shows phenols content of golden berry. 25 male rats were used in the biological investigation. Rats were divided into five groups (5 rats in group) the investigation was 12 weeks. The first group (negative group) was given a basal diet and the second group (G2, G3, G4, and G5) was injected intramuscularly with carbon tetrachloride 2 ml/kg BW (50% v/v in liquid paraffin) weekly to induce hepatotoxicity. After the injury, group G3, G4 and G5 fed on 50% basal diet supplemented with 50%pizza containing 5, 10 and 15% DGBF. Findings indicate that DGBF had a high antioxidant activity, total phenol, flavonoids, ascorbic acid and carotenoids content. Rats fed 50% pizza containing (5,10 and 15%) DGBF had a lower serum total cholesterol, LDL cholesterol, triglyceride, urea, uric acid, creatinine, GOT, GPT, MDA and SOD compared to rats fed simply the basal diet (positive control). The DGBF was added to the pizza with different proportions, and its sensory properties were evaluated, and all proportions were proper to the panelists, compared to the control. The findings of this work suggest that golden berries could be used to treat and prevent hepatotoxicity patients.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80109170","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 : 2023-01-27DOI: 10.9734/ejnfs/2023/v15i11287
M. James
Objective: This systematic review addressed the effects of the competency level of medical students, physicians, and practitioners in nutrition education for optimum patient care. It also addresses the perceived inadequate didactic contact hours of nutrition education. Method: There were 55 studies selected, and 25 were used for this review including quantitative and qualitative studies. The data were divided into four groups: quantitative data, qualitative data, reports, and news articles. The categorization of the literature was as follows: 17 quantitative, 2 qualitative, 4 news articles, 1 manual, and 1 symposium report. These were evaluated to produce a credible qualitative meta-analysis of available data. Data Sources: The systematic review used databases and citation indexes including Embosses, PubMed, JAMA Network, Medline, Elsevier, and Oxford Academics, these include journals, reports of Symposiums, and news articles to ascertain evidence-based data Results: The findings of this review revealed the significant effect inadequate contact nutrition education has on the competency level of medical students, physicians, and practitioners. Limitations: Limitations of this review include several external factors. Although universities are expected to implement approximately 44 hours of nutrition education for the competency level of medical students and physicians during their tenure, this may not be the case at all schools. Many offer only 15-25 didactics hours. In addition, in some cases, the comparisons are not equal but the researcher was unable to establish the hours and a basic curriculum structure.
{"title":"The Lack of Nutritional Competency among the Medical Practitioners and Medical Students: A Systematic Review","authors":"M. James","doi":"10.9734/ejnfs/2023/v15i11287","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i11287","url":null,"abstract":"Objective: This systematic review addressed the effects of the competency level of medical students, physicians, and practitioners in nutrition education for optimum patient care. It also addresses the perceived inadequate didactic contact hours of nutrition education. \u0000Method: There were 55 studies selected, and 25 were used for this review including quantitative and qualitative studies. The data were divided into four groups: quantitative data, qualitative data, reports, and news articles. The categorization of the literature was as follows: 17 quantitative, 2 qualitative, 4 news articles, 1 manual, and 1 symposium report. These were evaluated to produce a credible qualitative meta-analysis of available data. \u0000Data Sources: The systematic review used databases and citation indexes including \u0000Embosses, PubMed, JAMA Network, Medline, Elsevier, and Oxford Academics, these include journals, reports of Symposiums, and news articles to ascertain evidence-based data \u0000Results: The findings of this review revealed the significant effect inadequate contact nutrition education has on the competency level of medical students, physicians, and practitioners. \u0000Limitations: Limitations of this review include several external factors. Although universities are expected to implement approximately 44 hours of nutrition education for the competency level of medical students and physicians during their tenure, this may not be the case at all schools. Many offer only 15-25 didactics hours. In addition, in some cases, the comparisons are not equal but the researcher was unable to establish the hours and a basic curriculum structure.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83128056","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 : 2023-01-10DOI: 10.9734/ejnfs/2023/v15i11286
Samsun Nahar Hashi, T. Mostarin, K. Khatun, Sayma Kabir, Shapla Akter, Khodaiza Banu, Sanchita Roy, A. Ahmed, Md. Abdus Samad
With the use of integrated nutrient management, cauliflower the growth and yield can be boosted. Due to their complementing effects, the ideal combination of different organic and inorganic sources of nutrients may significantly boost cauliflower growth and yield. The experiment consisted of 13 treatments viz. T1= N120P60K100S20 kg/ha (Recommended dose of NPKS as control), T2= N120P60K100S20 kg/ha + CD (5 t/ha), T3= N120P60K100S20 kg/ha + VC (4 t/ha), T4= N120P60K100S20 kg/ha + MSC (4 t/ha), T5= N120P60K100S20B0.6Mo0.54 kg/ha + CD (5 t/ha), T6= N120P60K100S20B0.6Mo0.54 kg/ha + VC (4 t/ha), T7= N120P60K100S20B0.6Mo0.54 kg/ha + MSC (4 t/ha), T8= N120P60K100S20 kg/ha + CD (5 t/ha) + Bio. (5 kg/ha), T9= N120P60K100S20 kg/ha + VC (4 t/ha) + Bio. (5 kg/ha), T10= N120P60K100S20 kg/ha + MSC (4 t/ha) + Bio. (5 kg/ha), T11= N120P60K100S20B0.6Mo0.54 kg/ha + CD (5 t/ha) + Bio. (5 kg/ha), T12= N120P60K100S20B0.6Mo0.54 kg/ha + VC (4 t/ha) + Bio. (5 kg/ha) and T13= N120P60K100S20B0.6Mo0.54 kg/ha + MSC (4 t/ha) + Bio. (5 kg/ha). The experiment was laid out in a Randomized Complete Block Design (RCBD) having single factor with three replications. Data were recorded on growth, yield components of cauliflower and significant variation was observed for most of the studied characters. Under this investigation, it was revealed that the highest yield (36.34 t/ha) with net return (Tk. 524202) and BCR (3.59) was obtained from T12 (N120P60K100S20B0.6Mo0.54 kg/ha + VC (4 t/ha) + Bio. (5 kg/ha) treatment. On the other hand, the lowest yield (13.50 t/ha) with net return (Tk. 137869) and BCR (2.04) was obtained from T1 (N120P60K100S20 kg/ha) treatment. So, economic analysis revealed that T12 (N120P60K100S20B0.6Mo0.54 kg/ha + VC (4 t/ha) + Bio-fertilizer (5 kg/ha) treatment appeared to be the best for achieving the higher growth, yield and economic benefit of cauliflower.
{"title":"Effect of Integrated Nutrient Management on Growth and Yield of Cauliflower","authors":"Samsun Nahar Hashi, T. Mostarin, K. Khatun, Sayma Kabir, Shapla Akter, Khodaiza Banu, Sanchita Roy, A. Ahmed, Md. Abdus Samad","doi":"10.9734/ejnfs/2023/v15i11286","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i11286","url":null,"abstract":"\u0000 \u0000 \u0000 \u0000With the use of integrated nutrient management, cauliflower the growth and yield can be boosted. Due to their complementing effects, the ideal combination of different organic and inorganic sources of nutrients may significantly boost cauliflower growth and yield. The experiment consisted of 13 treatments viz. T1= N120P60K100S20 kg/ha (Recommended dose of NPKS as control), T2= N120P60K100S20 kg/ha + CD (5 t/ha), T3= N120P60K100S20 kg/ha + VC (4 t/ha), T4= N120P60K100S20 kg/ha + MSC (4 t/ha), T5= N120P60K100S20B0.6Mo0.54 kg/ha + CD (5 t/ha), T6= N120P60K100S20B0.6Mo0.54 kg/ha + VC (4 t/ha), T7= N120P60K100S20B0.6Mo0.54 kg/ha + MSC (4 t/ha), T8= N120P60K100S20 kg/ha + CD (5 t/ha) + Bio. (5 kg/ha), T9= N120P60K100S20 kg/ha + VC (4 t/ha) + Bio. (5 kg/ha), T10= N120P60K100S20 kg/ha + MSC (4 t/ha) + Bio. (5 kg/ha), T11= N120P60K100S20B0.6Mo0.54 kg/ha + CD (5 t/ha) + Bio. (5 kg/ha), T12= N120P60K100S20B0.6Mo0.54 kg/ha + VC (4 t/ha) + Bio. (5 kg/ha) and T13= N120P60K100S20B0.6Mo0.54 kg/ha + MSC (4 t/ha) + Bio. (5 kg/ha). The experiment was laid out in a Randomized Complete Block Design (RCBD) having single factor with three replications. Data were recorded on growth, yield components of cauliflower and significant variation was observed for most of the studied characters. Under this investigation, it was revealed that the highest yield (36.34 t/ha) with net return (Tk. 524202) and BCR (3.59) was obtained from T12 (N120P60K100S20B0.6Mo0.54 kg/ha + VC (4 t/ha) + Bio. (5 kg/ha) treatment. On the other hand, the lowest yield (13.50 t/ha) with net return (Tk. 137869) and BCR (2.04) was obtained from T1 (N120P60K100S20 kg/ha) treatment. So, economic analysis revealed that T12 (N120P60K100S20B0.6Mo0.54 kg/ha + VC (4 t/ha) + Bio-fertilizer (5 kg/ha) treatment appeared to be the best for achieving the higher growth, yield and economic benefit of cauliflower. \u0000 \u0000 \u0000 \u0000 \u0000","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90781361","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 : 2023-01-05DOI: 10.9734/ejnfs/2023/v15i11285
S. U. Alugwu, T. Okonkwo, M. Ngadi
The study was conducted to ascertain the effect of thermal treatments on selected minerals (Ca, K, Mg, Na, P, Fe and Zn) and water soluble vitamins (B1, B2, B3, B6, B9, B12 and C) contents of chicken breast meat. Industrial skinless chicken breast meat samples were purchased, transported to Bioprocess laboratory in cool conditions, frozen and sliced into dimensions and thawed. The samples were cooked by air frying (AF), baking (BK), deep fat frying (DF) and grilling (GR) at 170, 180 and 1900C for 0, 4, 8 and 12 min for minerals and 0, 8 and 16 min for vitamins. Thereafter, cooked and raw samples were wet acid digested overnight and 5 h digested on a block digester on slowly increased temperature to 1200C, cooled and deionized. The mineral elements were analysed by Optima 4300DV inductivity coupled plasma optical emission spectrometry (ICP-OES) and inductivity coupled plasma mass spectrometry (ICP-MS). These mineral elements were extrapolated through a calibration curve between intensity and concentration, while the vitamins were ascertained by measurement of absorbance of filtrates of the samples dissolved in their respective solvents in the Spectrophotometer against their blank samples at different wavelengths. The results showed that cooking methods decreased significantly (p < 0.05) the mineral elements with an exception of Zn cooked by grilling (GR) that increased by 19.92% and Mg that increased in the cooking methods. The ascending percentage reduction of minerals in cooked chicken breast were Zn, P, K, Fe, Na and Ca. Samples cooked by DF had significantly (p < 0.05) higher percentage reduction of 45.06% in Ca, 27.74% in Na and 18.85% in Zn and higher percentage increases of 14.96% in Mg contents than other methods. Also samples cooked by DF had higher percentage reductions of 55.10%, 37.93%, 37.11%, 34.44% and 30.99% in vitamins B1, C, B2, B9 and B6 Whereas higher percentage reductions of 41.67% and 37.84 % in vitamins B12 and B3 occurred in baking (Bk) and grilling (GR) treated samples. Cooking at 1900C had higher percent reduction in the Ca, Na, Fe, K, P and Zn as well as B1, B12, B2, C, B3, B9 and B6. Cooking methods, temperatures and times decreased significantly (p < 0.05) vitamins and minerals contents of chicken breast meat with an exception of Mg. Samples cooked at 1700C for 4 min and 1700C for 8 min had lower losses of minerals and vitamins compared to similar samples cooked at 1800C and 1900C. The AF cooking method had the least percent reduction of 22.50% than other cooking methods BK (26.88%), DF (36.04%) and GR (30.69%) in vitamin contents.
{"title":"Effect of Thermal Treatments on Selected Minerals and Water Soluble Vitamins of Chicken Breast Meat","authors":"S. U. Alugwu, T. Okonkwo, M. Ngadi","doi":"10.9734/ejnfs/2023/v15i11285","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i11285","url":null,"abstract":"The study was conducted to ascertain the effect of thermal treatments on selected minerals (Ca, K, Mg, Na, P, Fe and Zn) and water soluble vitamins (B1, B2, B3, B6, B9, B12 and C) contents of chicken breast meat. Industrial skinless chicken breast meat samples were purchased, transported to Bioprocess laboratory in cool conditions, frozen and sliced into dimensions and thawed. The samples were cooked by air frying (AF), baking (BK), deep fat frying (DF) and grilling (GR) at 170, 180 and 1900C for 0, 4, 8 and 12 min for minerals and 0, 8 and 16 min for vitamins. Thereafter, cooked and raw samples were wet acid digested overnight and 5 h digested on a block digester on slowly increased temperature to 1200C, cooled and deionized. The mineral elements were analysed by Optima 4300DV inductivity coupled plasma optical emission spectrometry (ICP-OES) and inductivity coupled plasma mass spectrometry (ICP-MS). These mineral elements were extrapolated through a calibration curve between intensity and concentration, while the vitamins were ascertained by measurement of absorbance of filtrates of the samples dissolved in their respective solvents in the Spectrophotometer against their blank samples at different wavelengths. The results showed that cooking methods decreased significantly (p < 0.05) the mineral elements with an exception of Zn cooked by grilling (GR) that increased by 19.92% and Mg that increased in the cooking methods. The ascending percentage reduction of minerals in cooked chicken breast were Zn, P, K, Fe, Na and Ca. Samples cooked by DF had significantly (p < 0.05) higher percentage reduction of 45.06% in Ca, 27.74% in Na and 18.85% in Zn and higher percentage increases of 14.96% in Mg contents than other methods. Also samples cooked by DF had higher percentage reductions of 55.10%, 37.93%, 37.11%, 34.44% and 30.99% in vitamins B1, C, B2, B9 and B6 Whereas higher percentage reductions of 41.67% and 37.84 % in vitamins B12 and B3 occurred in baking (Bk) and grilling (GR) treated samples. Cooking at 1900C had higher percent reduction in the Ca, Na, Fe, K, P and Zn as well as B1, B12, B2, C, B3, B9 and B6. Cooking methods, temperatures and times decreased significantly (p < 0.05) vitamins and minerals contents of chicken breast meat with an exception of Mg. Samples cooked at 1700C for 4 min and 1700C for 8 min had lower losses of minerals and vitamins compared to similar samples cooked at 1800C and 1900C. The AF cooking method had the least percent reduction of 22.50% than other cooking methods BK (26.88%), DF (36.04%) and GR (30.69%) in vitamin contents.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84172927","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 : 2023-01-02DOI: 10.9734/ejnfs/2023/v15i11284
V. Kola, K. Srikanth, Shaik Muzammil Pasha, Y. S. Goutham, C. Pasha
Chicken meat is highly preferred protein food worldwide. To meet the demand, huge poultry farms are established and using antibiotics as prophylaxis and treatment against the bacterial diseases. Uncontrolled usage of antibiotics has led to development of antibiotic resistance in poultry and antibiotic residues in poultry chicken. Fifty one chicken meat samples were collected from various retail outlets. Antibiotic residues were quantified by HPLC, total microbial load was measured by growth of bacteria on growth medium and antibiotic resistant profile of Escherichia coli, Salmonella spp, Staphylococcus aureus and Campylobacter spp was determined by well diffusion method. Except neomycin, all tested antibiotics were present in the range of 10-978 ppm, the average microbial load was in the range log 10 of 7.32 per gram of chicken sample, E. coli, Salmonella spp, Staphylococcus aureus and Campylobacter spp were resistant to several antibiotics studied. Hence there is a need of appropriate usage of antibiotics in poultry and proper handling of chicken during farming and slaughtering.
{"title":"Microbial Load, Antibiotic Resistant Bacteria and Antibiotic Residues in Broiler Chicken","authors":"V. Kola, K. Srikanth, Shaik Muzammil Pasha, Y. S. Goutham, C. Pasha","doi":"10.9734/ejnfs/2023/v15i11284","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i11284","url":null,"abstract":"Chicken meat is highly preferred protein food worldwide. To meet the demand, huge poultry farms are established and using antibiotics as prophylaxis and treatment against the bacterial diseases. Uncontrolled usage of antibiotics has led to development of antibiotic resistance in poultry and antibiotic residues in poultry chicken. Fifty one chicken meat samples were collected from various retail outlets. Antibiotic residues were quantified by HPLC, total microbial load was measured by growth of bacteria on growth medium and antibiotic resistant profile of Escherichia coli, Salmonella spp, Staphylococcus aureus and Campylobacter spp was determined by well diffusion method. Except neomycin, all tested antibiotics were present in the range of 10-978 ppm, the average microbial load was in the range log 10 of 7.32 per gram of chicken sample, E. coli, Salmonella spp, Staphylococcus aureus and Campylobacter spp were resistant to several antibiotics studied. Hence there is a need of appropriate usage of antibiotics in poultry and proper handling of chicken during farming and slaughtering.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73510442","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 : 2022-12-30DOI: 10.9734/ejnfs/2022/v14i121292
F. Akubuenyi, O. H. Sylvanus
Kunu-aya” is non- fermented beverage locally produced from Cyperus esculentus (Tiger nut) and Phoenix dactylifera (Dates) based milk. This study determined the proximate composition and microbial quality of laboratory produced “Kunu-aya” following standard methods. Biochemical characterization method was carried out for identification of associated isolates. The results revealed that the “Kunu-aya” contains; moisture content was 59.44±0.05, Ash content of 5.02±0.07, crude fat 8.108±0.03, Crude fibre 9.16±0.04, crude protein 8.983±0.26, and carbohydrate 9.3±0.05 and the energy content was 182.69kcal. “Kunu-aya” also contains significant amounts of magnesium (Mg) 2.045±0.05, potassium (K) 40.506±0.05, phosphorus (P) 4.506±0.03, copper (Cu) 0.018±0.04, zinc (Zn) 48.001±0.01, iron (Fe) 0.408±0.04, sodium (Na) of 6.031±0.07 and calcium (Ca) 0.196±0.03. The total viable bacteria count of the sample was 4.0 x 104 CFU/ml and the total fungal count was 2.7x 102 CFU/ml. Species of Staphylococcus spp (50%), Bacilli spp. (16.7%) Streptococcus spp. (16.7%) and Micrococcus spp. (16.7%) are predominant bacteria contaminants of the beverage. Besides, fungi species of Aspergillus spp. (60%), Penicillium spp. (20%) and Rhizopus spp. (20%) were also isolated. The microbial load obtained exceeded the acceptable limit stipulated for dairy drinks. Based on the proximate and mineral contents of “Kunu-aya”, its rich essential contents can provide nutrients for human nutrition. Therefore, the production of this beverage under strict hygiene conditions will improve the microbiological quality and reduce the health risk associated with its consumption.
{"title":"Proximate Composition and Microbiological Quality of “Kunu-Aya”: A Locally Produced Non-Fermented Beverage in Nigeria","authors":"F. Akubuenyi, O. H. Sylvanus","doi":"10.9734/ejnfs/2022/v14i121292","DOIUrl":"https://doi.org/10.9734/ejnfs/2022/v14i121292","url":null,"abstract":"Kunu-aya” is non- fermented beverage locally produced from Cyperus esculentus (Tiger nut) and Phoenix dactylifera (Dates) based milk. This study determined the proximate composition and microbial quality of laboratory produced “Kunu-aya” following standard methods. Biochemical characterization method was carried out for identification of associated isolates. The results revealed that the “Kunu-aya” contains; moisture content was 59.44±0.05, Ash content of 5.02±0.07, crude fat 8.108±0.03, Crude fibre 9.16±0.04, crude protein 8.983±0.26, and carbohydrate 9.3±0.05 and the energy content was 182.69kcal. “Kunu-aya” also contains significant amounts of magnesium (Mg) 2.045±0.05, potassium (K) 40.506±0.05, phosphorus (P) 4.506±0.03, copper (Cu) 0.018±0.04, zinc (Zn) 48.001±0.01, iron (Fe) 0.408±0.04, sodium (Na) of 6.031±0.07 and calcium (Ca) 0.196±0.03. The total viable bacteria count of the sample was 4.0 x 104 CFU/ml and the total fungal count was 2.7x 102 CFU/ml. Species of Staphylococcus spp (50%), Bacilli spp. (16.7%) Streptococcus spp. (16.7%) and Micrococcus spp. (16.7%) are predominant bacteria contaminants of the beverage. Besides, fungi species of Aspergillus spp. (60%), Penicillium spp. (20%) and Rhizopus spp. (20%) were also isolated. The microbial load obtained exceeded the acceptable limit stipulated for dairy drinks. Based on the proximate and mineral contents of “Kunu-aya”, its rich essential contents can provide nutrients for human nutrition. Therefore, the production of this beverage under strict hygiene conditions will improve the microbiological quality and reduce the health risk associated with its consumption.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91412529","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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