Pub Date : 2023-11-14DOI: 10.9734/ejnfs/2023/v15i111357
Kalu Chibuike Egbuta
Response surface technology was used to evaluate the essential amino acid of noodles analogue from Aerial yam (Dioscorea bulbifera), Rice (Oryza sativa), and African yam bean (Sphenostylissternocarpa) flour mixture. Flours from Aerial yam, rice, and African yam bean were individually produced blended in the ratio of 50%: 25%: 25%, respectively and extruded using Brabender single screw laboratory extruder (Duisburg DCE 330 Model) filled with 3.0mm die nozzle diameter. A central composite rotatable design ( CCRD) with three variables, namely barrel temperature, feed moisture content and screw speed and fire level coded -a, -1, 0, +1, +a, was used in the experimental design to obtain 20 samples of noodles analogue. Essential Amino Acid profiling was done on the noodles analogue and data was analyzed by regression analysis. Results showed that lysine content ranged from 4.55 to 7.55mg/100g, valine content ranged from 3.81 to 5.06mg/100g, methionine content ranged from 0.86 to 2. 24mg/100g, phenylalanine content ranged from 5.06 to 5.45mg/100g, histidine content ranged from 3.09 to 4.20mg/100g, tryptophan content ranged from 0.83 to 1.96mg/100g, leucine content ranged from 6.87 to 7.90mg/100g, isoleucine content ranged from 2.91 to 4.91mg/100g, threonine content ranged from 3.55 to 4.44mg/100g. The coefficients of determinations (R2) were high and ranged from 0.8987 to 0.9916 at 5% level. The response surface plots suggest that the models developed had a good fit and the CCRD was effective in explaining the effect of the process condition on noodles analogue as influenced by barred temperature, feed moisture content and screw speed of the extruder. The data obtained from the study could be used for the control of product characteristics. The study indicated improved noodles analogues from Rice, Aerial yam, and African Yam Bean can be produced as noodles analogues.
{"title":"Essential Amino Acid Composition of Noodles Analogue from Aerial Yam, Rice and African Yam Bean Flour Blend Using Response Surface Methodology","authors":"Kalu Chibuike Egbuta","doi":"10.9734/ejnfs/2023/v15i111357","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i111357","url":null,"abstract":"Response surface technology was used to evaluate the essential amino acid of noodles analogue from Aerial yam (Dioscorea bulbifera), Rice (Oryza sativa), and African yam bean (Sphenostylissternocarpa) flour mixture. Flours from Aerial yam, rice, and African yam bean were individually produced blended in the ratio of 50%: 25%: 25%, respectively and extruded using Brabender single screw laboratory extruder (Duisburg DCE 330 Model) filled with 3.0mm die nozzle diameter. A central composite rotatable design ( CCRD) with three variables, namely barrel temperature, feed moisture content and screw speed and fire level coded -a, -1, 0, +1, +a, was used in the experimental design to obtain 20 samples of noodles analogue. Essential Amino Acid profiling was done on the noodles analogue and data was analyzed by regression analysis. Results showed that lysine content ranged from 4.55 to 7.55mg/100g, valine content ranged from 3.81 to 5.06mg/100g, methionine content ranged from 0.86 to 2. 24mg/100g, phenylalanine content ranged from 5.06 to 5.45mg/100g, histidine content ranged from 3.09 to 4.20mg/100g, tryptophan content ranged from 0.83 to 1.96mg/100g, leucine content ranged from 6.87 to 7.90mg/100g, isoleucine content ranged from 2.91 to 4.91mg/100g, threonine content ranged from 3.55 to 4.44mg/100g. The coefficients of determinations (R2) were high and ranged from 0.8987 to 0.9916 at 5% level. The response surface plots suggest that the models developed had a good fit and the CCRD was effective in explaining the effect of the process condition on noodles analogue as influenced by barred temperature, feed moisture content and screw speed of the extruder. The data obtained from the study could be used for the control of product characteristics. The study indicated improved noodles analogues from Rice, Aerial yam, and African Yam Bean can be produced as noodles analogues.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"24 20","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134953978","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 is part of the framework for the food safety of locally consumed products in Congo. The aim was to study the hygienic quality of Mbala-pinda, a food made from fermented cassava paste and peanut paste, formulated with maize, taro, and plantain banana. To this end, five (5) types of Mbala-pinda were developed in the laboratory by modifying the traditional process and then analyzed by enumeration of total aerobic mesophilic flora, total and fecal coliforms, Staphylococcus aureus, yeasts and molds using the serial dilution technique. (NF.V 08-051-Feb. (1999), AFNOR V 08 013 and directive 2005/2073/EC). The presence of Salmonella and Shigella was also checked on specific SS medium after enrichment of the cultures. The results showed a microbial load in FMAT of 3.5. 10-3, 3.1. 10-4 and 1.5. 10-3 CFU/g respectively for samples E1, E2 and E5. This microbial load is below the threshold set by Directive 106 While samples E3 and E4 have zero FMAT load. All Mbala-pinda samples were free of bacteria from the total and faecal coliform groups, Staphylococcus aureus species, yeasts and molds, as well as Salmonella and Shigella. Thus, the formulated Mbala-pinda has a satisfactory hygienic quality. It is therefore important to promote this food by popularizing it among the population.
{"title":"Hygienic Quality of Mbala-pinda, a Fermented Food Formulated from Local Products of Congo","authors":"Miantoko Zébita Gedellevie Ryssie, Elenga Michel, Lebonguy Augustin Aimé, Moulengo Massamba Stève, Mananga Vital","doi":"10.9734/ejnfs/2023/v15i111356","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i111356","url":null,"abstract":"This study is part of the framework for the food safety of locally consumed products in Congo. The aim was to study the hygienic quality of Mbala-pinda, a food made from fermented cassava paste and peanut paste, formulated with maize, taro, and plantain banana. To this end, five (5) types of Mbala-pinda were developed in the laboratory by modifying the traditional process and then analyzed by enumeration of total aerobic mesophilic flora, total and fecal coliforms, Staphylococcus aureus, yeasts and molds using the serial dilution technique. (NF.V 08-051-Feb. (1999), AFNOR V 08 013 and directive 2005/2073/EC). The presence of Salmonella and Shigella was also checked on specific SS medium after enrichment of the cultures. The results showed a microbial load in FMAT of 3.5. 10-3, 3.1. 10-4 and 1.5. 10-3 CFU/g respectively for samples E1, E2 and E5. This microbial load is below the threshold set by Directive 106 While samples E3 and E4 have zero FMAT load. All Mbala-pinda samples were free of bacteria from the total and faecal coliform groups, Staphylococcus aureus species, yeasts and molds, as well as Salmonella and Shigella. Thus, the formulated Mbala-pinda has a satisfactory hygienic quality. It is therefore important to promote this food by popularizing it among the population.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135342357","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 : 2023-11-04DOI: 10.9734/ejnfs/2023/v15i111355
Emmanuel Chukwuemeka Okoye, Onoriode Christian Eruteya
Aims: Ready-to-eat (RTE) foods contaminated with Staphylococcus aureus or its heat-stable toxins have been implicated in food-borne illnesses lately and are now a public health concern. This study is aimed at determining the microbial safety of RTE snacks (meat-pie, Egg-roll, Doughnut, Burns and Puff-puff) sold in Obio/Akpor LGA, Rivers State.
Study Design: This work is based on a completely randomized design with two replications and the average values calculated for the mean comparison.
Place and Duration of Study: Imadavistic Laboratory, Osaks House, East-West Road Port Harcourt, Nigeria, between December 2021 and November, 2022.
Methodology: A total of 100 samples of RTE food Snacks were randomly purchased and examined for proximate composition, microbial quality, and occurrence of antibiotic-resistant and virulent genes using standard conventional and molecular methods.
Results: Puff-puff had the highest moisture, fiber and ash content while egg-roll had the highest crude fat, also meat-pie had the highest carbohydrate and protein content. Microbial counts ranged from 3.5×103 to 1.5×106cfu/g with 44 samples unsatisfactory and 39 at borderline by food regulatory standard. Presumptive S. aureus count ranged from 1.4×103 to 4.6×106 cfu/g, with 5 classified as potentially hazardous, 14 as unsatisfactory and 49 as borderline, 16 as satisfactory, and 16 with no detection. The 34 confirmed S. aureus showed varying resistance to cloxacillin 31(91.18%), cefuroxime 28 (82.35%), ceftazidime and erythromycin 25 (73.53%), gentamicin 18 (52.94%) and augmentin 13 (38.24%). Multi-drug resistance ranged from 3 to 5 antibiotic classes. Nine isolates produced the expected band of 250bp with SEA while 3 produced the band of 400bp with SEB.
Conclusion: There is a correlation of statistically significant difference (p<0.5) between the four types of RTE food and enterotoxin A, therefore confirming that RTE foods serve as a reservoir of antibiotic resistant and virulence gene bearing S. aureus.
目的:被金黄色葡萄球菌或其热稳定性毒素污染的即食食品最近与食源性疾病有关，现在已成为公共卫生问题。本研究旨在确定河流州Obio/Akpor LGA销售的RTE零食(肉饼、蛋卷、甜甜圈、Burns和Puff-puff)的微生物安全性。
研究设计:本研究采用完全随机设计，有两个重复，计算平均值作为平均比较。
研究地点和时间:Imadavistic Laboratory, Osaks House, East-West Road Port Harcourt，尼日利亚，2021年12月至2022年11月。
方法:随机抽取100份RTE食品零食样品，采用标准的常规方法和分子方法检测其近似组成、微生物质量、耐药和毒性基因的发生情况。结果:泡芙的水分、纤维和灰分含量最高，蛋卷的粗脂肪含量最高，肉饼的碳水化合物和蛋白质含量最高。微生物计数范围为3.5×103 ~ 1.5×106cfu/g, 44份样品不合格，39份样品符合食品监管标准。假定的金黄色葡萄球菌计数范围为1.4×103至4.6×106 cfu/g，其中5个分类为潜在危险，14个分类为不满意，49个分类为边缘，16个分类为满意，16个未检测到。34株金黄色葡萄球菌对cloxacillin 31(91.18%)、头孢呋辛28(82.35%)、头孢他啶和红霉素25(73.53%)、庆大霉素18(52.94%)和augmenti13(38.24%)均有不同程度的耐药。多重耐药范围为3至5类抗生素。9株菌株在SEA中产生250bp的预期条带，3株菌株在SEB中产生400bp的预期条带。结论:四种RTE食品与肠毒素a的相关性有统计学意义(p<0.5)，证实RTE食品是耐药和携带毒力基因的金黄色葡萄球菌的储存库。
{"title":"Occurrence of Virulent and Antibiotic Resistant Staphylococcus aureus in Selected Ready-To-Eat Foods in Obio/Akpor, Rivers State, Nigeria","authors":"Emmanuel Chukwuemeka Okoye, Onoriode Christian Eruteya","doi":"10.9734/ejnfs/2023/v15i111355","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i111355","url":null,"abstract":"Aims: Ready-to-eat (RTE) foods contaminated with Staphylococcus aureus or its heat-stable toxins have been implicated in food-borne illnesses lately and are now a public health concern. This study is aimed at determining the microbial safety of RTE snacks (meat-pie, Egg-roll, Doughnut, Burns and Puff-puff) sold in Obio/Akpor LGA, Rivers State.
 Study Design: This work is based on a completely randomized design with two replications and the average values calculated for the mean comparison.
 Place and Duration of Study: Imadavistic Laboratory, Osaks House, East-West Road Port Harcourt, Nigeria, between December 2021 and November, 2022.
 Methodology: A total of 100 samples of RTE food Snacks were randomly purchased and examined for proximate composition, microbial quality, and occurrence of antibiotic-resistant and virulent genes using standard conventional and molecular methods.
 Results: Puff-puff had the highest moisture, fiber and ash content while egg-roll had the highest crude fat, also meat-pie had the highest carbohydrate and protein content. Microbial counts ranged from 3.5×103 to 1.5×106cfu/g with 44 samples unsatisfactory and 39 at borderline by food regulatory standard. Presumptive S. aureus count ranged from 1.4×103 to 4.6×106 cfu/g, with 5 classified as potentially hazardous, 14 as unsatisfactory and 49 as borderline, 16 as satisfactory, and 16 with no detection. The 34 confirmed S. aureus showed varying resistance to cloxacillin 31(91.18%), cefuroxime 28 (82.35%), ceftazidime and erythromycin 25 (73.53%), gentamicin 18 (52.94%) and augmentin 13 (38.24%). Multi-drug resistance ranged from 3 to 5 antibiotic classes. Nine isolates produced the expected band of 250bp with SEA while 3 produced the band of 400bp with SEB.
 Conclusion: There is a correlation of statistically significant difference (p<0.5) between the four types of RTE food and enterotoxin A, therefore confirming that RTE foods serve as a reservoir of antibiotic resistant and virulence gene bearing S. aureus.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"7 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135774193","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 : 2023-11-02DOI: 10.9734/ejnfs/2023/v15i111353
Kouadio Claver Degbeu, Kouadio Olivier Kouadio, Yao Desiré Adjouman, N’guessan Georges Amani
Fermented soy milk is depreciated by consumers for its poor consistency and vegetable aroma. To rectify this deficiency, starch of traditional sweet cassava variety, was used at different rates as thickening agent as well as four aromas (mint, strawberry, banana and pineapple), to enhance the taste in the production of fermented soy milk. The viscosity measurement was done with a Programmable BROOKFIELD DV III. The descriptive sensory analysis were carried out with 15 trained panelists. The hedonic test was conducted with 50 untrained consumers. The viscosity of fermented soy milk increase with the starch concentration. The fermented soy milk with 3% of starch has the highest viscosity with 813.4 cP than the control one with 207.4 cP. The fermented soy milk incorporated with 0.5, 1 and 1.5% starch are less consistent in the mouth. For thickness, samples with 1, 1.5 and 2% starch were judged moderately thick than 2.5 and 3% of starch. Panel appreciated the thickness, ropiness and mouth-coating character of fermented soy milk with 2 and 2.5% starch. The mint and strawberry aromas were the most appreciated. Fermented soy milk incorporate of 2, 2.5% of starch with mint and strawberry as aroma could be marketed.
发酵豆浆稠度差，有蔬菜香味，深受消费者的喜爱。为了弥补这一缺陷，在豆浆发酵过程中，以不同比例使用传统甜木薯品种的淀粉作为增稠剂，并加入薄荷、草莓、香蕉和菠萝四种香气，以提高豆浆的口感。粘度测量是用可编程BROOKFIELD DV III完成的。描述性感官分析由15名训练有素的小组成员进行。享乐测试是在50名未经训练的消费者中进行的。发酵豆浆的粘度随淀粉浓度的增加而增加。淀粉添加量为3%的发酵豆浆粘度最高，为813.4 cP，高于对照的207.4 cP。淀粉添加量为0.5、1和1.5%的发酵豆浆在口腔中的一致性较差。对于厚度，淀粉含量为1%、1.5%和2%的样品被认为比淀粉含量为2.5%和3%的样品中等厚。对添加2%和2.5%淀粉的发酵豆浆的稠度、粘稠度和口包膜特性进行了评价。薄荷和草莓的香味是最受欢迎的。以薄荷和草莓为香气的淀粉含量为2.2.5%的发酵豆浆可以上市。
{"title":"Influence of Starch Content on the Sensory and Rheological Quality of Fermented Soy Milk","authors":"Kouadio Claver Degbeu, Kouadio Olivier Kouadio, Yao Desiré Adjouman, N’guessan Georges Amani","doi":"10.9734/ejnfs/2023/v15i111353","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i111353","url":null,"abstract":"Fermented soy milk is depreciated by consumers for its poor consistency and vegetable aroma. To rectify this deficiency, starch of traditional sweet cassava variety, was used at different rates as thickening agent as well as four aromas (mint, strawberry, banana and pineapple), to enhance the taste in the production of fermented soy milk. The viscosity measurement was done with a Programmable BROOKFIELD DV III. The descriptive sensory analysis were carried out with 15 trained panelists. The hedonic test was conducted with 50 untrained consumers. The viscosity of fermented soy milk increase with the starch concentration. The fermented soy milk with 3% of starch has the highest viscosity with 813.4 cP than the control one with 207.4 cP. The fermented soy milk incorporated with 0.5, 1 and 1.5% starch are less consistent in the mouth. For thickness, samples with 1, 1.5 and 2% starch were judged moderately thick than 2.5 and 3% of starch. Panel appreciated the thickness, ropiness and mouth-coating character of fermented soy milk with 2 and 2.5% starch. The mint and strawberry aromas were the most appreciated. Fermented soy milk incorporate of 2, 2.5% of starch with mint and strawberry as aroma could be marketed.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"22 11","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135935502","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 : 2023-11-02DOI: 10.9734/ejnfs/2023/v15i111354
Samiksha Joshi, Shivani Mardik, Priyanka Verma, Harini Rajagopalan, Mohammad Haris Siddiqui, Abhishek Lachyan
Introduction: Adolescence is a critical developmental phase marked by significant physical, cognitive, and identity transformations. This paper provides an extensive overview of adolescent lifestyle and dietary habits, aiming to explore their profound impact on health.
Methods: A comprehensive literature review gathered data from academic journals, government health reports, and relevant sources. Data were systematically selected and synthesized, categorizing information into key themes like nutrition, physical activity, and peer/media influence. Ethical guidelines were rigorously followed to ensure the research's integrity.
Results: Adolescents often make suboptimal choices in lifestyle and diet, elevating the risk of chronic diseases. Urgent interventions and educational programs are needed to promote healthier adolescent choices.
Discussion: Poor dietary choices and declining physical activity among adolescents demand comprehensive nutrition education programs and collaborative efforts involving schools, parents, and healthcare providers. Educational programs emphasizing critical thinking and emotional intelligence can empower adolescents to make informed lifestyle and dietary decisions.
Conclusion: Adolescence shapes lifelong habits, and understanding the challenges they face is crucial for their well-being. Effective interventions and educational programs can guide them toward healthier choices, mitigating the adverse effects of suboptimal habits on their immediate and long-term health.
{"title":"Variability in Health Impact: Examining Lifestyle and Dietary Habits Across Different Stages of Adolescence: A Comprehensive Literature Review","authors":"Samiksha Joshi, Shivani Mardik, Priyanka Verma, Harini Rajagopalan, Mohammad Haris Siddiqui, Abhishek Lachyan","doi":"10.9734/ejnfs/2023/v15i111354","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i111354","url":null,"abstract":"Introduction: Adolescence is a critical developmental phase marked by significant physical, cognitive, and identity transformations. This paper provides an extensive overview of adolescent lifestyle and dietary habits, aiming to explore their profound impact on health.
 Methods: A comprehensive literature review gathered data from academic journals, government health reports, and relevant sources. Data were systematically selected and synthesized, categorizing information into key themes like nutrition, physical activity, and peer/media influence. Ethical guidelines were rigorously followed to ensure the research's integrity.
 Results: Adolescents often make suboptimal choices in lifestyle and diet, elevating the risk of chronic diseases. Urgent interventions and educational programs are needed to promote healthier adolescent choices.
 Discussion: Poor dietary choices and declining physical activity among adolescents demand comprehensive nutrition education programs and collaborative efforts involving schools, parents, and healthcare providers. Educational programs emphasizing critical thinking and emotional intelligence can empower adolescents to make informed lifestyle and dietary decisions.
 Conclusion: Adolescence shapes lifelong habits, and understanding the challenges they face is crucial for their well-being. Effective interventions and educational programs can guide them toward healthier choices, mitigating the adverse effects of suboptimal habits on their immediate and long-term health.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135972833","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 : 2023-10-27DOI: 10.9734/ejnfs/2023/v15i111352
Zuhair Dardona, Mounia Amane, Ayman Dardona, Mohammed Albayoumi, Samia Boussaa
Vegetables are plants consumed whole or in parts. Furthermore, they have long been recognized as a significant source of sustenance. The current study reviews vegetables' nutritional attributes and health benefits. This paper also outlines the main parasites that cause vegetable contamination. Moreover, vegetable components, such as leaves, stems, roots, bulbs, seeds, and fruits, can be used to feed humans. In addition, they have relatively few calories to consume regularly. It also contains a lot of water and fiber. The World Health Organization advises consuming 400 grams of non-starchy veggies daily to enhance general health. Vegetables have an essential role in disease prevention and therapy. Their consumption lowers the risk of many cancers, regulates blood pressure and heart disease, avoids blocked arteries, fights obesity, improves cardiovascular health, improves skin health, and promotes digestive health. Nonetheless, vegetables are a major cause of foodborne diseases in both people and animals. It can, for example, constitute a route for the transmission of numerous parasites infections. For instance, they may be a route of transmission for various parasitic pathogens. Several investigations and study projects have documented the contamination of numerous kinds of vegetables with parasites that are liable for transmitting diseases, including Entamoeba histolytica, Giardia lamblia, Cryptosporidium spp., Strongyloides spp., Ascaris lumbricoides, Enterobius vermicularis, Trichuris trichiura, Toxocara spp., Toxoplasma gondii, and plenty of others. Numerous hypotheses have been proposed to explain vegetable contamination with these parasites. Some of these include the use of contaminated water for irrigation, contamination from the soil, exposure to environmental factors like rain and wind, transmission by animals and insects acting as vectors for parasites, contamination during harvesting, processing, and storage, as well as during transportation of vegetables to markets. To mitigate these risks, it is crucial to enhance hygiene practices, promote education and awareness, and foster a clean culture. Additionally, using clean water and proper tools is recommended. Washing vegetables thoroughly before consumption reduces parasite-related infections.
{"title":"Nutritional Significance and Parasitic Contamination of Vegetables: A Comprehensive Review","authors":"Zuhair Dardona, Mounia Amane, Ayman Dardona, Mohammed Albayoumi, Samia Boussaa","doi":"10.9734/ejnfs/2023/v15i111352","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i111352","url":null,"abstract":"Vegetables are plants consumed whole or in parts. Furthermore, they have long been recognized as a significant source of sustenance. The current study reviews vegetables' nutritional attributes and health benefits. This paper also outlines the main parasites that cause vegetable contamination. Moreover, vegetable components, such as leaves, stems, roots, bulbs, seeds, and fruits, can be used to feed humans. In addition, they have relatively few calories to consume regularly. It also contains a lot of water and fiber. The World Health Organization advises consuming 400 grams of non-starchy veggies daily to enhance general health. Vegetables have an essential role in disease prevention and therapy. Their consumption lowers the risk of many cancers, regulates blood pressure and heart disease, avoids blocked arteries, fights obesity, improves cardiovascular health, improves skin health, and promotes digestive health. Nonetheless, vegetables are a major cause of foodborne diseases in both people and animals. It can, for example, constitute a route for the transmission of numerous parasites infections. For instance, they may be a route of transmission for various parasitic pathogens. Several investigations and study projects have documented the contamination of numerous kinds of vegetables with parasites that are liable for transmitting diseases, including Entamoeba histolytica, Giardia lamblia, Cryptosporidium spp., Strongyloides spp., Ascaris lumbricoides, Enterobius vermicularis, Trichuris trichiura, Toxocara spp., Toxoplasma gondii, and plenty of others. Numerous hypotheses have been proposed to explain vegetable contamination with these parasites. Some of these include the use of contaminated water for irrigation, contamination from the soil, exposure to environmental factors like rain and wind, transmission by animals and insects acting as vectors for parasites, contamination during harvesting, processing, and storage, as well as during transportation of vegetables to markets. To mitigate these risks, it is crucial to enhance hygiene practices, promote education and awareness, and foster a clean culture. Additionally, using clean water and proper tools is recommended. Washing vegetables thoroughly before consumption reduces parasite-related infections.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"46 11","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136262779","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 : 2023-10-26DOI: 10.9734/ejnfs/2023/v15i111351
Akash Kumar Biswas, Khaleda Khatun, Tahmina Mostarin, Al Hasir Gajanfor Ali, Moheuddin Morshed, Moorshida Parvin, Tasnia Thanim Mathin, Md. Riad Mahmud, Suma Akter Labonno, Samsun Nahar Hashi
A field-based experimental investigation was undertaken from March to July 2020 at the Horticultural Farm of Sher-e-Bangla Agricultural University (SAU) in Dhaka, Bangladesh, to assess the impact of integrated nutrient management on the growth and yield of snake gourd (Trichosanthes anguina L.). The study employed a Randomized Complete Block Design with three replications, incorporating a total of 11 nutrient combinations. Various growth, reproductive, and yield parameters, including vine length, number of leaves per plant, leaf dimensions, flowering onset, fruit development, and yield metrics, were evaluated. The results consistently demonstrated positive effects across these parameters in response to different nutrient combinations. The highest recorded yield of snake gourd, at 50.10 t ha-1, was observed in the T10 ((OM (CD5PM5V2 t ha-1) + N80P35K75S18 kg ha-1 + Mg7 kg ha-1 + Zn6 kg ha-1 + B2 kg ha-1) treatment, while the lowest yield, at 14.72 t ha-1, was associated with the T0 (control) treatment. This experiment highlights the prospective efficacy of integrated nutrient management methodologies in augmenting snake gourd production and optimizing crop yield. It provides valuable insights for the improvement of agricultural practices in the specified geographic region.
2020年3月至7月，在孟加拉国达卡Sher-e-Bangla农业大学(SAU)园艺农场开展了一项基于田间的实验调查，以评估综合营养管理对蛇葫芦(Trichosanthes anguina L.)生长和产量的影响。本研究采用随机完全区组设计，3个重复，共纳入11种营养组合。评估了各种生长、繁殖和产量参数，包括藤长、每株叶数、叶尺寸、开花开始、果实发育和产量指标。结果一致表明，在不同的营养组合下，这些参数都有积极的影响。T10 (OM (CD5PM5V2 t ha-1) + N80P35K75S18 kg ha-1 + Mg7 kg ha-1 + Zn6 kg ha-1 + B2 kg ha-1)处理的冬瓜产量最高，为50.10 t ha-1; T0(对照)处理的冬瓜产量最低，为14.72 t ha-1。本试验突出了综合营养管理方法在提高冬瓜产量和优化作物产量方面的潜在效果。它为改善特定地理区域的农业实践提供了有价值的见解。
{"title":"A Scientific Assessment of Integrated Nutrient Management Effects on the Growth and Productivity of Trichosanthes anguina L. (Snake Gourd)","authors":"Akash Kumar Biswas, Khaleda Khatun, Tahmina Mostarin, Al Hasir Gajanfor Ali, Moheuddin Morshed, Moorshida Parvin, Tasnia Thanim Mathin, Md. Riad Mahmud, Suma Akter Labonno, Samsun Nahar Hashi","doi":"10.9734/ejnfs/2023/v15i111351","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i111351","url":null,"abstract":"A field-based experimental investigation was undertaken from March to July 2020 at the Horticultural Farm of Sher-e-Bangla Agricultural University (SAU) in Dhaka, Bangladesh, to assess the impact of integrated nutrient management on the growth and yield of snake gourd (Trichosanthes anguina L.). The study employed a Randomized Complete Block Design with three replications, incorporating a total of 11 nutrient combinations. Various growth, reproductive, and yield parameters, including vine length, number of leaves per plant, leaf dimensions, flowering onset, fruit development, and yield metrics, were evaluated. The results consistently demonstrated positive effects across these parameters in response to different nutrient combinations. The highest recorded yield of snake gourd, at 50.10 t ha-1, was observed in the T10 ((OM (CD5PM5V2 t ha-1) + N80P35K75S18 kg ha-1 + Mg7 kg ha-1 + Zn6 kg ha-1 + B2 kg ha-1) treatment, while the lowest yield, at 14.72 t ha-1, was associated with the T0 (control) treatment. This experiment highlights the prospective efficacy of integrated nutrient management methodologies in augmenting snake gourd production and optimizing crop yield. It provides valuable insights for the improvement of agricultural practices in the specified geographic region.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"9 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134908763","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 : 2023-10-25DOI: 10.9734/ejnfs/2023/v15i101350
Ali Hamad Ali, Alex Wenaty, Beatrice M. Kilima
Information on food composition is important not only for the power of the market, but also for the health and safety of consumers. Halwa consumption in Zanzibar, especially in the urban west region, has increased with limited nutrition information and a lack of regulatory supervision. This study aimed to determine the proximate composition, total sugar content (sucrose) and caloric content of groundnut-enriched halwa produced in the urban west region of Zanzibar. A total of 13 samples were collected for laboratory analysis. Moisture content, ash content, crude protein, crude fat, crude fibre, acid insoluble ash, acidity of extracted fat and total sugar were determined by AOAC methods 925.49, 900.2, 920.176, 920.177, 960.39, IS 6287 and ZNS 574:2023, respectively. The halwa samples had a total sugar content ranging from 26.06% to 51.54%, moisture content from 13.61% to 26.15%, ash content from 0.03% to 0.48%, acid insoluble ash from 0.01% to 0.252%, crude protein from 0.06% to 3.61%, crude fat from 1.79% to 4.77%, acidity of extracted fat as oleic acid from 2.43% to 4.72% and crude fibre ranged 8.12% to 15.21%. The carbohydrate and energy contents of the halwa were in the range of 61.44% to 70.94% and 267.14 kcal to 324.16 kcal, respectively. All the 13 samples did not conform to the requirements of Zanzibar Standard for halwa (ZNS 574:2023) concerning moisture and fat content, while seven (samples complied with ZNS 574:2023 concerning the acidity of extracted fat as oleic acid. Only one sample did not conform to ZNS: 574: 2023 in terms of the acid-insoluble ash parameters. All samples were in accordance with the requirements of ZNS 574:2023 concerning sugar content.
{"title":"Proximate Composition and Caloric Content of Halwa Produced in the Urban West Region, Zanzibar","authors":"Ali Hamad Ali, Alex Wenaty, Beatrice M. Kilima","doi":"10.9734/ejnfs/2023/v15i101350","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i101350","url":null,"abstract":"Information on food composition is important not only for the power of the market, but also for the health and safety of consumers. Halwa consumption in Zanzibar, especially in the urban west region, has increased with limited nutrition information and a lack of regulatory supervision. This study aimed to determine the proximate composition, total sugar content (sucrose) and caloric content of groundnut-enriched halwa produced in the urban west region of Zanzibar. A total of 13 samples were collected for laboratory analysis. Moisture content, ash content, crude protein, crude fat, crude fibre, acid insoluble ash, acidity of extracted fat and total sugar were determined by AOAC methods 925.49, 900.2, 920.176, 920.177, 960.39, IS 6287 and ZNS 574:2023, respectively. The halwa samples had a total sugar content ranging from 26.06% to 51.54%, moisture content from 13.61% to 26.15%, ash content from 0.03% to 0.48%, acid insoluble ash from 0.01% to 0.252%, crude protein from 0.06% to 3.61%, crude fat from 1.79% to 4.77%, acidity of extracted fat as oleic acid from 2.43% to 4.72% and crude fibre ranged 8.12% to 15.21%. The carbohydrate and energy contents of the halwa were in the range of 61.44% to 70.94% and 267.14 kcal to 324.16 kcal, respectively. All the 13 samples did not conform to the requirements of Zanzibar Standard for halwa (ZNS 574:2023) concerning moisture and fat content, while seven (samples complied with ZNS 574:2023 concerning the acidity of extracted fat as oleic acid. Only one sample did not conform to ZNS: 574: 2023 in terms of the acid-insoluble ash parameters. All samples were in accordance with the requirements of ZNS 574:2023 concerning sugar content.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"22 7","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135216863","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 : 2023-10-11DOI: 10.9734/ejnfs/2023/v15i101349
Hassan Tearish Berenge, Happiness Samuel Muhimbula
Children under the age of five are at risk of undernutrition particularly in developing countries. It was discovered that mothers' nutrition knowledge was one of the most influential factors in determining whether or not children under the age of five had an optimal nutritional status. The purpose of this study was to examine the roles of nutrition interventions and maternal knowledge regarding IYCF practices and child nutrition status in regions with high rates of stunting. This was a cross-sectional study conducted in the Tanzanian regions of Njombe and Geita from a community-based perspective and examining current and recently ended (within previous 3 months) nutrition interventions. A sample of 150 mothers with their children were selected purposefully to participate in the study. Women and their children younger than five years old were chosen purposively to participate in the study. The Chi-square test (p 0.05) was used to compare IYCF practices, maternal knowledge with nutrition status, and differences between areas with few and many nutrition-related interventions. According to the results of this study, mothers' IYCF practices (p = 0.014) and their children's nutritional status (p = 0.048) improved significantly when nutrition interventions were easily accessible and readily usable. P = 0.005 revealed that 90.5% of teenage mothers (15–20 years old) had inadequate nutrition knowledge. Approximately, 68 % [49.7-86.3] of stunted infants in Njombe district were male, and there were few interventions in place, whereas the Bukombe district had a stunted infant rate of 38.9 % Multicomponent nutrition interventions are essential to strengthen programmes that address poor maternal knowledge, improve IYCF practices and nutrition status in regions with high chronic malnutrition.
{"title":"The Role of Nutrition Interventions and Mothers Knowledge on Infant and Young Child Feeding: Mapping Study in Njombe and Geita Regions, Tanzania","authors":"Hassan Tearish Berenge, Happiness Samuel Muhimbula","doi":"10.9734/ejnfs/2023/v15i101349","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i101349","url":null,"abstract":"Children under the age of five are at risk of undernutrition particularly in developing countries. It was discovered that mothers' nutrition knowledge was one of the most influential factors in determining whether or not children under the age of five had an optimal nutritional status. The purpose of this study was to examine the roles of nutrition interventions and maternal knowledge regarding IYCF practices and child nutrition status in regions with high rates of stunting. This was a cross-sectional study conducted in the Tanzanian regions of Njombe and Geita from a community-based perspective and examining current and recently ended (within previous 3 months) nutrition interventions. A sample of 150 mothers with their children were selected purposefully to participate in the study. Women and their children younger than five years old were chosen purposively to participate in the study. The Chi-square test (p 0.05) was used to compare IYCF practices, maternal knowledge with nutrition status, and differences between areas with few and many nutrition-related interventions. According to the results of this study, mothers' IYCF practices (p = 0.014) and their children's nutritional status (p = 0.048) improved significantly when nutrition interventions were easily accessible and readily usable. P = 0.005 revealed that 90.5% of teenage mothers (15–20 years old) had inadequate nutrition knowledge. Approximately, 68 % [49.7-86.3] of stunted infants in Njombe district were male, and there were few interventions in place, whereas the Bukombe district had a stunted infant rate of 38.9 % Multicomponent nutrition interventions are essential to strengthen programmes that address poor maternal knowledge, improve IYCF practices and nutrition status in regions with high chronic malnutrition.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136210170","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 : 2023-10-04DOI: 10.9734/ejnfs/2023/v15i101348
Nnam, Chidimma Charity, Eruteya, Onoriode Christian
Aims: Microbial infestation of nuts and dried foods with the resultant production of aflatoxin is a global challenge to human health. This study aims to ascertain the safety of vended ready-to-eat cashews, groundnut and breadfruit.
Study Design: This work is based on a completely randomized design with two replications and the average values calculated for the mean comparison.
Place and Duration of Study: Imadavistic Laboratory, Port Harcourt and the Department of Biotechnology, Federal Institute of industrial Research, Oshodi, Nigeria, between January and November, 2022.
Methodology: Forty samples purchased randomly were examined for proximate composition, microbial safety and presence of aflatoxins using standard conventional and molecular methods.
Results: The respective mean percentage proximate compositions for groundnut, cashew and breadfruit were: protein (33.1±0.1, 14.9±0.3, 19.7±2.0), Carbohydrate (10.7±0.8, 16.5±2.2, 38.2±0.6), lipid (40.1±2.5, 34.3±1.3, 12.3±0.6), ash (1.8±0.1, 26.9±1.3,1.8±0.1), fiber (7.2±1.5, 20.3±0.6, 26.9±1.3) and moisture (7.0±0.1, 4.0±0.5, 7.8±1.6). Mycological count for groundnut, cashew and breadfruit ranged from 17 to 33; 5 to 17 and 2 to 17 log10 cfu/g, respectively. The mycological studies revealed that there were Aspergillus spp., Candida albicans, Mucor sp., Rhizopus sp., Fusarium sp., Penicillium sp. and Saccharomyces cerevisiae. Aflatoxigenicity results reveal that 31.3% (10 of 32) of the fungi identified were able to produce aflatoxin and they were principally Aspergillus flavus. The range of aflatoxin in the samples was 6.96362 µg/kg of aflatoxin B1 in breadfruit obtained from Oji and Ekeonuwa to 1.07668 µg/kg of aflatoxin B2 obtained in cashew nuts from Rumokoro and Choba.
Conclusion: The presence of aflatoxins, though within acceptable doses, underscores the need for proper processing of these roasted snacks.
目的:坚果和干粮的微生物侵染和由此产生的黄曲霉毒素是对人类健康的全球性挑战。本研究旨在确定出售的即食腰果、花生和面包果的安全性。研究设计:本研究采用完全随机设计，有两个重复，计算平均值作为平均比较。
研究地点和时间:Imadavistic Laboratory, Port Harcourt and Department of Biotechnology, Federal Institute of industrial Research, Oshodi, Nigeria, 2022年1月至11月。
方法:随机购买40份样品，采用标准的常规方法和分子方法检测其近似组成、微生物安全性和黄曲霉毒素的存在。结果:花生、腰果和面包果的平均近似成分百分比分别为:蛋白质(33.1±0.1、14.9±0.3、19.7±2.0)、碳水化合物(10.7±0.8、16.5±2.2、38.2±0.6)、脂肪(40.1±2.5、34.3±1.3、12.3±0.6)、灰分(1.8±0.1、26.9±1.3、1.8±0.1)、纤维(7.2±1.5、20.3±0.6、26.9±1.3)和水分(7.0±0.1、4.0±0.5、7.8±1.6)。花生、腰果和面包果的真菌学计数在17 ~ 33之间;分别为5 ~ 17和2 ~ 17 log10 cfu/g。真菌学研究结果显示，真菌中有曲霉、白色念珠菌、毛霉、根霉、镰刀菌、青霉和酿酒酵母。结果表明，32种真菌中有10种(31.3%)能产生黄曲霉毒素，主要为黄曲霉。样品中黄曲霉毒素含量范围为:产自Oji和Ekeonuwa的面包果中黄曲霉毒素B1含量为6.96362µg/kg，产自Rumokoro和Choba的腰果中黄曲霉毒素B2含量为1.07668µg/kg。
结论:黄曲霉毒素的存在，尽管在可接受的剂量范围内，强调了对这些烘焙小吃进行适当加工的必要性。
{"title":"Occurrence of Aflatoxin in Ready-To-Eat Roasted Snacks Obtained from Port Harcourt and Owerri, Nigeria","authors":"Nnam, Chidimma Charity, Eruteya, Onoriode Christian","doi":"10.9734/ejnfs/2023/v15i101348","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i101348","url":null,"abstract":"Aims: Microbial infestation of nuts and dried foods with the resultant production of aflatoxin is a global challenge to human health. This study aims to ascertain the safety of vended ready-to-eat cashews, groundnut and breadfruit.
 Study Design: This work is based on a completely randomized design with two replications and the average values calculated for the mean comparison.
 Place and Duration of Study: Imadavistic Laboratory, Port Harcourt and the Department of Biotechnology, Federal Institute of industrial Research, Oshodi, Nigeria, between January and November, 2022.
 Methodology: Forty samples purchased randomly were examined for proximate composition, microbial safety and presence of aflatoxins using standard conventional and molecular methods.
 Results: The respective mean percentage proximate compositions for groundnut, cashew and breadfruit were: protein (33.1±0.1, 14.9±0.3, 19.7±2.0), Carbohydrate (10.7±0.8, 16.5±2.2, 38.2±0.6), lipid (40.1±2.5, 34.3±1.3, 12.3±0.6), ash (1.8±0.1, 26.9±1.3,1.8±0.1), fiber (7.2±1.5, 20.3±0.6, 26.9±1.3) and moisture (7.0±0.1, 4.0±0.5, 7.8±1.6). Mycological count for groundnut, cashew and breadfruit ranged from 17 to 33; 5 to 17 and 2 to 17 log10 cfu/g, respectively. The mycological studies revealed that there were Aspergillus spp., Candida albicans, Mucor sp., Rhizopus sp., Fusarium sp., Penicillium sp. and Saccharomyces cerevisiae. Aflatoxigenicity results reveal that 31.3% (10 of 32) of the fungi identified were able to produce aflatoxin and they were principally Aspergillus flavus. The range of aflatoxin in the samples was 6.96362 µg/kg of aflatoxin B1 in breadfruit obtained from Oji and Ekeonuwa to 1.07668 µg/kg of aflatoxin B2 obtained in cashew nuts from Rumokoro and Choba.
 Conclusion: The presence of aflatoxins, though within acceptable doses, underscores the need for proper processing of these roasted snacks.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135592446","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：