Pub Date : 2021-11-03DOI: 10.9734/ejnfs/2021/v13i730433
I. F. Bolarinwa, Segilola Maryam Oladepo, M. O. Adesola, Sekinat Qadri
Aims: Fruits juices and soft drinks are among the most important and convenient foods which are commonly consumed to quench thirst, and as a source of micronutrients. However, most fruit juices commercially sold in Nigeria are not pure juice but contains additives which may affect the safety and quality attributes of the product. This study therefore, evaluated the chemical composition and microbiological safety of some commercially sold fruit juices and drinks and compared their quality with pure fruit juices. Methodology: Twenty commercially sold fruit juices and soft drinks were analyzed for physicochemical properties, vitamins and minerals composition and microbiological quality using standard analytical procedures. Results: Pure fruit juices contain similar pH, total titratable acidity, and specific gravity as the commercial fruit juices and soft drinks, but significantly higher total solid contents. The total soluble solid recorded for the pure pineapple (22 g/100ml) and watermelon juice (25.9 g/100ml) were significantly higher than the values (11.1 – 15.5g/100ml) recorded for the commercial fruit juices. The vitamin C content of the commercial soft drink ranged from 22.94 to 26.14 μg/100g, and that of commercial fruit juices and pure fruit juice ranged from 14.89 to 22.81μg/100g with pure fruit juice having the lowest value. Conclusion: The physicochemical properties of the pure fruit juice and commercial fruit and soft drinks were similar except for total solids and Brix level. Commercial fruit juices and soft drinks contain higher vitamins and minerals than pure fruit juices due to addition of synthetic vitamins and minerals. All the commercial fruit juice samples and soft drinks are free of microbial loads and would not cause any health problems if properly handled after purchase. The study recommends the consumption of hygienically prepared pure fruit juices because they are free from synthetic micronutrients.
{"title":"Comparative Study of the Safety and Chemical Composition of Commercially Available Fruit Juices and Soft Drinks in Southwest Nigeria","authors":"I. F. Bolarinwa, Segilola Maryam Oladepo, M. O. Adesola, Sekinat Qadri","doi":"10.9734/ejnfs/2021/v13i730433","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i730433","url":null,"abstract":"Aims: Fruits juices and soft drinks are among the most important and convenient foods which are commonly consumed to quench thirst, and as a source of micronutrients. However, most fruit juices commercially sold in Nigeria are not pure juice but contains additives which may affect the safety and quality attributes of the product. This study therefore, evaluated the chemical composition and microbiological safety of some commercially sold fruit juices and drinks and compared their quality with pure fruit juices. \u0000Methodology: Twenty commercially sold fruit juices and soft drinks were analyzed for physicochemical properties, vitamins and minerals composition and microbiological quality using standard analytical procedures. \u0000Results: Pure fruit juices contain similar pH, total titratable acidity, and specific gravity as the commercial fruit juices and soft drinks, but significantly higher total solid contents. The total soluble solid recorded for the pure pineapple (22 g/100ml) and watermelon juice (25.9 g/100ml) were significantly higher than the values (11.1 – 15.5g/100ml) recorded for the commercial fruit juices. The vitamin C content of the commercial soft drink ranged from 22.94 to 26.14 μg/100g, and that of commercial fruit juices and pure fruit juice ranged from 14.89 to 22.81μg/100g with pure fruit juice having the lowest value. \u0000Conclusion: The physicochemical properties of the pure fruit juice and commercial fruit and soft drinks were similar except for total solids and Brix level. Commercial fruit juices and soft drinks contain higher vitamins and minerals than pure fruit juices due to addition of synthetic vitamins and minerals. All the commercial fruit juice samples and soft drinks are free of microbial loads and would not cause any health problems if properly handled after purchase. The study recommends the consumption of hygienically prepared pure fruit juices because they are free from synthetic micronutrients.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"57 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88434237","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 : 2021-11-03DOI: 10.9734/ejnfs/2021/v13i730434
M. E. Haque, M. N. Islam, M. Uddin, Md. jahangir Alam, M. A. Rahman, M. Majid, M. M. Haque, M. R. Islam, M. Turin, J. Tasnim
A study was carried out at flood affected reverine villages of three upazilas under Jamalpur district in Bangladesh during September, 2011 to May, 2012 to explore the relationship, contribution and direct–indirect effect between personal attributes and their coping strategies towards household food security practiced by the farmers during flood. Data were collected from randomly selected respondents through both the qualitative and quantitative techniques and analyzed with the help of SSPS. Out of 18 personal, economic, social and psychological characteristics of the farmers, the personal education, housing condition, annual income, annual expenditure, savings, organizational participation, participation in IGAs, cosmopoliteness, environmental awareness, knowledge on flood coping mechanisms and household food security had positive and credit received and utilization of received credit had negative while age, family size, training received, risk orientation and involvement in safety net programmes had no significant relation with coping strategies towards household food security during flood period.
{"title":"Study of the Characteristics of Farmers on Practicing Coping Strategies towards Household Food Security during Flood Period","authors":"M. E. Haque, M. N. Islam, M. Uddin, Md. jahangir Alam, M. A. Rahman, M. Majid, M. M. Haque, M. R. Islam, M. Turin, J. Tasnim","doi":"10.9734/ejnfs/2021/v13i730434","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i730434","url":null,"abstract":"A study was carried out at flood affected reverine villages of three upazilas under Jamalpur district in Bangladesh during September, 2011 to May, 2012 to explore the relationship, contribution and direct–indirect effect between personal attributes and their coping strategies towards household food security practiced by the farmers during flood. Data were collected from randomly selected respondents through both the qualitative and quantitative techniques and analyzed with the help of SSPS. Out of 18 personal, economic, social and psychological characteristics of the farmers, the personal education, housing condition, annual income, annual expenditure, savings, organizational participation, participation in IGAs, cosmopoliteness, environmental awareness, knowledge on flood coping mechanisms and household food security had positive and credit received and utilization of received credit had negative while age, family size, training received, risk orientation and involvement in safety net programmes had no significant relation with coping strategies towards household food security during flood period.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90626359","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 : 2021-10-15DOI: 10.9734/ejnfs/2021/v13i730432
M. Sosanya, J. Freeland-Graves, Ayodele Gbemileke, Funke F. Adeosun, F. Samuel, O. Shokunbi
Objectives: Bauchi is one of the 36 states in Nigeria, the seventh most populous country in the world. This area has the second highest prevalence of thinness among women; with unacceptably high proportions of children 0 – 5 years being stunted. Household dietary intake is believed to be an underlying factor for this nutrition situation. Determination of the nutritional composition of traditional foods is essential in order to evaluate the dietary drivers of undernutrition, and to design interventions to promote sustainable, healthy diets. Yet data on the nutritional composition of traditional foods are lacking. Thus, this study measured the proximate and mineral composition of 31 traditional, composite foods consumed in Bauchi State, Nigeria. Methods: Proximate analyses and assays for iron (Fe), zinc (Zn), copper (Cu), and calcium (Ca) were conducted according to methods stipulated by AOAC International. Results: The protein content (9.12%) of dambun tsakin masara da alaiho (maize grits and spinach) and the Ca, Fe and Cu concentrations (89.64 mg, 6.01 mg and 0.31 mg per 100 g, respectively) of dambun gero da zogale (millet and Moringa) were the greatest among granulated dumplings. Danwake wake da dawa (cowpea and sorghum) had the greatest protein composition (4.78%) while danwaken gujiya da masara (Bambara nut and maize) had the highest Fe, Zn and Cu concentrations (3.97 mg, 1.20 mg and 0.28 mg, respectively) per 100 g of cooked dough balls. Miyan karago (powdered peanut cake soup) had the greatest protein concentration (11.40 %) per 100 g of soup. Among cereal paps, puddings and porridges, Chanchangan dawa (sorghum, peanut and beans porridge) had the highest protein content (6.43%). Of all foods analyzed, dambun naman rago (shredded, fried mutton) and awara (spicy, fried tofu) were richest in protein (49.31% and 16.86%) and iron (9.20 and 8.32 mg/100g), respectively. Conclusion: Traditional foods with good nutrition profiles are available to support adequate nutrition of women and children in rural households in Bauchi State, despite widespread undernutrition.
{"title":"Characterization of Traditional Foods and Diets in Rural Areas of Bauchi State, Nigeria: Analysis of Nutrient Components","authors":"M. Sosanya, J. Freeland-Graves, Ayodele Gbemileke, Funke F. Adeosun, F. Samuel, O. Shokunbi","doi":"10.9734/ejnfs/2021/v13i730432","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i730432","url":null,"abstract":"Objectives: Bauchi is one of the 36 states in Nigeria, the seventh most populous country in the world. This area has the second highest prevalence of thinness among women; with unacceptably high proportions of children 0 – 5 years being stunted. Household dietary intake is believed to be an underlying factor for this nutrition situation. Determination of the nutritional composition of traditional foods is essential in order to evaluate the dietary drivers of undernutrition, and to design interventions to promote sustainable, healthy diets. Yet data on the nutritional composition of traditional foods are lacking. Thus, this study measured the proximate and mineral composition of 31 traditional, composite foods consumed in Bauchi State, Nigeria. \u0000Methods: Proximate analyses and assays for iron (Fe), zinc (Zn), copper (Cu), and calcium (Ca) were conducted according to methods stipulated by AOAC International. \u0000Results: The protein content (9.12%) of dambun tsakin masara da alaiho (maize grits and spinach) and the Ca, Fe and Cu concentrations (89.64 mg, 6.01 mg and 0.31 mg per 100 g, respectively) of dambun gero da zogale (millet and Moringa) were the greatest among granulated dumplings. Danwake wake da dawa (cowpea and sorghum) had the greatest protein composition (4.78%) while danwaken gujiya da masara (Bambara nut and maize) had the highest Fe, Zn and Cu concentrations (3.97 mg, 1.20 mg and 0.28 mg, respectively) per 100 g of cooked dough balls. Miyan karago (powdered peanut cake soup) had the greatest protein concentration (11.40 %) per 100 g of soup. Among cereal paps, puddings and porridges, Chanchangan dawa (sorghum, peanut and beans porridge) had the highest protein content (6.43%). Of all foods analyzed, dambun naman rago (shredded, fried mutton) and awara (spicy, fried tofu) were richest in protein (49.31% and 16.86%) and iron (9.20 and 8.32 mg/100g), respectively. \u0000Conclusion: Traditional foods with good nutrition profiles are available to support adequate nutrition of women and children in rural households in Bauchi State, despite widespread undernutrition.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85307410","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 : 2021-09-27DOI: 10.9734/ejnfs/2021/v13i630428
J. O. Babalola, B. F. Olanipekun, V. E. Onyiaoha, O. C. Adejumobi, N. O. Oladipo, O. Oyelade
As a result of cost considerations, local grinding machine manufacturing outfits are employing non-stainless-steel components for equipment fabrication. Despite the fact that the components are known to corrode, the number of the manufacturing outfits has increased over the years. Corrosion is a major concern to the food industry because the ingestion of corroded metals can harm and affect the function of some body organs. Potentiodynamic polarization method and a weight loss approach at room temperature was used to investigate the influence of tomato, pepper, and onion pulps on the electrochemical characteristics and weight loss of mild, galvanized, and stainless steel over a period of 30 days, at 5-day intervals. The results revealed that highest corrosion rate was found in mild steel (2.95x10-8mm/y) but low compared to the corrosion value obtained for galvanized steel (3.4x10-8mm/y) in the hybrid medium. Consequently, the use of mild steel as a substitute for stainless steel is suggested, provided that it is coated, and that the machine is cleaned regularly to remove residues from the metal surface or to inhibit microbiologically induced corrosion.
{"title":"Corrosive Effect of Tomato, Pepper and Onion Pulps on Selected Grinding Machine Components","authors":"J. O. Babalola, B. F. Olanipekun, V. E. Onyiaoha, O. C. Adejumobi, N. O. Oladipo, O. Oyelade","doi":"10.9734/ejnfs/2021/v13i630428","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i630428","url":null,"abstract":"As a result of cost considerations, local grinding machine manufacturing outfits are employing non-stainless-steel components for equipment fabrication. Despite the fact that the components are known to corrode, the number of the manufacturing outfits has increased over the years. Corrosion is a major concern to the food industry because the ingestion of corroded metals can harm and affect the function of some body organs. Potentiodynamic polarization method and a weight loss approach at room temperature was used to investigate the influence of tomato, pepper, and onion pulps on the electrochemical characteristics and weight loss of mild, galvanized, and stainless steel over a period of 30 days, at 5-day intervals. The results revealed that highest corrosion rate was found in mild steel (2.95x10-8mm/y) but low compared to the corrosion value obtained for galvanized steel (3.4x10-8mm/y) in the hybrid medium. Consequently, the use of mild steel as a substitute for stainless steel is suggested, provided that it is coated, and that the machine is cleaned regularly to remove residues from the metal surface or to inhibit microbiologically induced corrosion.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82250372","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 : 2021-09-25DOI: 10.9734/ejnfs/2021/v13i630427
Viola A. Nwachukwu Nicholas-Okpara, Ifesinachi Anastacia Utazi, C. S. Ezeanyanaso, B. Ita, Adaeze Joy Ukaba, M. Adegboyega
Diabetes mellitus type 2 (T2DM) is a growing burden in the global public health and economic systems. Older adults are more than two times predisposed to T2DM and they are more likely to develop T2DM-related complications. A complex interaction of genes, diet and environment is a key factor in the development of this chronic metabolic disorder. With nutrigenomics, researchers are beginning to understand this interaction. This review aims at examining gene-diet relationships concerning T2DM as well as the applications and potential of nutrigenomics in managing geriatric type 2 diabetes. Several genome-wide association studies have documented susceptibility genes for T2DM. Among these genes are TCFL2, PPARGγ, CAP 10, ADBR3, DPARGCIA, and ENPP genes. Several bioactive compounds in foods have also been shown to act as switches on T2DM susceptibility genes, aiding in the progression or inhibition of the disease. These findings have helped in developing nutritional recommendations that are relevant to the management of T2DM particularly in carriers of these susceptibility genes. In this comprehensive review, the current trends, and prospects of nutrigenomics as an intervention for geriatric diabetes is explained.
{"title":"Current Trend of Nutrigenomics of Geriatric Type 2 Diabetes","authors":"Viola A. Nwachukwu Nicholas-Okpara, Ifesinachi Anastacia Utazi, C. S. Ezeanyanaso, B. Ita, Adaeze Joy Ukaba, M. Adegboyega","doi":"10.9734/ejnfs/2021/v13i630427","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i630427","url":null,"abstract":"Diabetes mellitus type 2 (T2DM) is a growing burden in the global public health and economic systems. Older adults are more than two times predisposed to T2DM and they are more likely to develop T2DM-related complications. A complex interaction of genes, diet and environment is a key factor in the development of this chronic metabolic disorder. With nutrigenomics, researchers are beginning to understand this interaction. This review aims at examining gene-diet relationships concerning T2DM as well as the applications and potential of nutrigenomics in managing geriatric type 2 diabetes. Several genome-wide association studies have documented susceptibility genes for T2DM. Among these genes are TCFL2, PPARGγ, CAP 10, ADBR3, DPARGCIA, and ENPP genes. Several bioactive compounds in foods have also been shown to act as switches on T2DM susceptibility genes, aiding in the progression or inhibition of the disease. These findings have helped in developing nutritional recommendations that are relevant to the management of T2DM particularly in carriers of these susceptibility genes. In this comprehensive review, the current trends, and prospects of nutrigenomics as an intervention for geriatric diabetes is explained.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76358659","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}
Olive oil is the main source of fat in the Mediterranean diet. Although the use of olive oil has a long history, in recent decades it has experienced a full bloom all over the world. The consumption of olive oil in Croatia, as a Mediterranean country, is modest (2L per capita). This paper discusses basic characteristics of olive oil, with special emphasis on its health effects. Olive oil is rich in chlorophyll, carotenoids, and vitamin E, all of which serve as natural antioxidants, whereas its phenolic components, oleuropein and hydroxytyrosol, impact health positively in several ways. In addition to being powerful antioxidants, phenols in olive oil have anti-inflammatory, antiangiogenic, and anticancer properties. They modulate the immune system by affecting white blood cell proliferation and producing cytokine. The oil’s anticancer properties are of particular importance. Mono-unsaturated fatty acids raise the level of “good cholesterol,” thus preventing the atherosclerosis process. Oleic acid in olive oil is less sensitive to oxidation, which is why it reduces the risk of harmful oxidation products. It has a high biological value and is easily digestible. Its antioxidant components slow down the ageing process and prevent the formation of cancer cells by neutralizing free radicals. It is important to preserve as many biologically active substances of olive oil as possible by properly storing and preparing the oil in order to maximize its effectiveness.
{"title":"Positive Health Effects of Olive Oil","authors":"Diana Petričević, Damir Velimirović, Tonči Drlje Drlje","doi":"10.9734/ejnfs/2021/v13i630426","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i630426","url":null,"abstract":"Olive oil is the main source of fat in the Mediterranean diet. Although the use of olive oil has a long history, in recent decades it has experienced a full bloom all over the world. The consumption of olive oil in Croatia, as a Mediterranean country, is modest (2L per capita). This paper discusses basic characteristics of olive oil, with special emphasis on its health effects. Olive oil is rich in chlorophyll, carotenoids, and vitamin E, all of which serve as natural antioxidants, whereas its phenolic components, oleuropein and hydroxytyrosol, impact health positively in several ways. In addition to being powerful antioxidants, phenols in olive oil have anti-inflammatory, antiangiogenic, and anticancer properties. They modulate the immune system by affecting white blood cell proliferation and producing cytokine. The oil’s anticancer properties are of particular importance. \u0000Mono-unsaturated fatty acids raise the level of “good cholesterol,” thus preventing the atherosclerosis process. Oleic acid in olive oil is less sensitive to oxidation, which is why it reduces the risk of harmful oxidation products. It has a high biological value and is easily digestible. Its antioxidant components slow down the ageing process and prevent the formation of cancer cells by neutralizing free radicals. It is important to preserve as many biologically active substances of olive oil as possible by properly storing and preparing the oil in order to maximize its effectiveness.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88698924","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 : 2021-09-23DOI: 10.9734/ejnfs/2021/v13i530425
Patricia Ayeni, I. F. Bolarinwa, G. O. Kolawole, B. Ade-Omowaye
Aims: Food insecurity is a major problem in developing countries, to overcome this problem, fertilizers are used to increase yield of agricultural produce. However, fertilizer may affect the quality of processed products. This study aimed to investigate the influence of fertilizer treatments levels on yield and quality properties of garri from two improved cassava varieties (TME 419 and TMS 01/1412). Methodology: Cassava roots were planted with varying fertilizer levels [50% (45, 20 and 35 kg/hectare of NPK-12-12-17, Muriate of Potash and Urea, respectively) and 100% (90, 40 and 70 kg/hectare of NPK-12-12-17, Muriate of Potash and Urea, respectively)]. Garri yield, chemical, physicochemical, pasting properties, and sensory attributes of garri were evaluated. Results: Results showed 30% and 22% increase in garri yield from 100% fertilized TME and TMS cassava root, respectively. The chemical contents of the garri samples increased with increasing fertilizer level. Cyanide contents of the garri samples decrease with increasing fertilizer level. Garri from 100% fertilizer treatment had higher water absorption capacity (3.51 g/ml and 3.32 g/ml), reconstitution index (72.75% and 77.20%) and gelation index (7.0% and 8.0%), but lower swelling capacity (3.43 g/ml and 3.02 g/ml) and bulk density (0.55 g/cm3 and 0.51 g/cm3) in TME and TMS cultivar, respectively. Conclusion: High level of fertilizer application improved the chemical components, reduced the cyanide contents and pasting properties of garri samples from the two cassava cultivars.
{"title":"Influence of Fertilizer on the Yield and Quality Parameters of Garri from Two Improved Cassava Cultivars (TME 419 and TMS 01/1412)","authors":"Patricia Ayeni, I. F. Bolarinwa, G. O. Kolawole, B. Ade-Omowaye","doi":"10.9734/ejnfs/2021/v13i530425","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i530425","url":null,"abstract":"Aims: Food insecurity is a major problem in developing countries, to overcome this problem, fertilizers are used to increase yield of agricultural produce. However, fertilizer may affect the quality of processed products. This study aimed to investigate the influence of fertilizer treatments levels on yield and quality properties of garri from two improved cassava varieties (TME 419 and TMS 01/1412). \u0000Methodology: Cassava roots were planted with varying fertilizer levels [50% (45, 20 and 35 kg/hectare of NPK-12-12-17, Muriate of Potash and Urea, respectively) and 100% (90, 40 and 70 kg/hectare of NPK-12-12-17, Muriate of Potash and Urea, respectively)]. Garri yield, chemical, physicochemical, pasting properties, and sensory attributes of garri were evaluated. \u0000Results: Results showed 30% and 22% increase in garri yield from 100% fertilized TME and TMS cassava root, respectively. The chemical contents of the garri samples increased with increasing fertilizer level. Cyanide contents of the garri samples decrease with increasing fertilizer level. Garri from 100% fertilizer treatment had higher water absorption capacity (3.51 g/ml and 3.32 g/ml), reconstitution index (72.75% and 77.20%) and gelation index (7.0% and 8.0%), but lower swelling capacity (3.43 g/ml and 3.02 g/ml) and bulk density (0.55 g/cm3 and 0.51 g/cm3) in TME and TMS cultivar, respectively. \u0000Conclusion: High level of fertilizer application improved the chemical components, reduced the cyanide contents and pasting properties of garri samples from the two cassava cultivars.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89884330","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 : 2021-09-10DOI: 10.9734/ejnfs/2021/v13i530423
Zia Parveen, Sunita Mishra
The main objective of the study is to evaluate the nutritional composition of orange peel and tomato for the development of natural colour to increase the awareness about the use of natural food colour which reduces the risk assessment of artificial colour. Fruits are very important constituents of the diet and provide nutrients such as, vitamin, minerals, and fibre etc. Orange is one of the most popular fruits in the world. It is rich in nutrient like vitamin C, folic acid, carotenoids, flavonoids etc. These nutrients are very useful for boosting immunity. In this study we discus about nutritional composition of orange peel and tomato. Proximate analysis of each sample was conducted to evaluate the moisture, fat, protein, ash etc. The morphological analysis of the samples was done by using scanning electron microscope which helps in identifying the different structural forms of the samples. Results of the study suggest that orange peel and tomato both have a good nutritional property. The fat, protein, ash and fibre content in orange peel was found to be 3.4, 4.8, 4.2 and 8.3 respectively while in tomato the values are 0.24, 2.26, 0.18 and 1.19 respectively. Orange peel removed the amount of cholesterol and fight against heart diseases in your body because orange peel contains pectin and natural fibre, it controls our blood pressure and helpful for weight loss. Tomato is an edible, red berry types of fruits. Tomatoes contribute to a healthy well-balanced diet. Because they are rich in nutrients like minerals, vitamins (B and C), sugar and dietary fibre. Tomato is a good source of lycopene; it is a red colour pigment present in high amount (2573 μg) per 100 tomatoes is a very good sources of raw materials for fruits and vegetables industry.
{"title":"Morphological and Proximate Analysis of Orange (Citrus scinesis) Peel and Tomato (Solanum lycopersicum)","authors":"Zia Parveen, Sunita Mishra","doi":"10.9734/ejnfs/2021/v13i530423","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i530423","url":null,"abstract":"The main objective of the study is to evaluate the nutritional composition of orange peel and tomato for the development of natural colour to increase the awareness about the use of natural food colour which reduces the risk assessment of artificial colour. Fruits are very important constituents of the diet and provide nutrients such as, vitamin, minerals, and fibre etc. Orange is one of the most popular fruits in the world. It is rich in nutrient like vitamin C, folic acid, carotenoids, flavonoids etc. These nutrients are very useful for boosting immunity. In this study we discus about nutritional composition of orange peel and tomato. Proximate analysis of each sample was conducted to evaluate the moisture, fat, protein, ash etc. The morphological analysis of the samples was done by using scanning electron microscope which helps in identifying the different structural forms of the samples. Results of the study suggest that orange peel and tomato both have a good nutritional property. The fat, protein, ash and fibre content in orange peel was found to be 3.4, 4.8, 4.2 and 8.3 respectively while in tomato the values are 0.24, 2.26, 0.18 and 1.19 respectively. Orange peel removed the amount of cholesterol and fight against heart diseases in your body because orange peel contains pectin and natural fibre, it controls our blood pressure and helpful for weight loss. Tomato is an edible, red berry types of fruits. Tomatoes contribute to a healthy well-balanced diet. Because they are rich in nutrients like minerals, vitamins (B and C), sugar and dietary fibre. Tomato is a good source of lycopene; it is a red colour pigment present in high amount (2573 μg) per 100 tomatoes is a very good sources of raw materials for fruits and vegetables industry.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"118 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78117448","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 : 2021-09-09DOI: 10.9734/ejnfs/2021/v13i530422
C. Nsiah-Asamoah, Deborah Amoasi, J. Setorglo
Aim: Generally, it is assumed that health professionals are knowledgeable about healthy eating and as such studies aimed at assessing their dietary practices and the factors that influence these practices have been largely neglected. These studies are important because the dietary habits of healthcare professionals (HCPs) can have an impact on their well-being, health status and even their work output. Largely, there is a dearth of information about the dietary practices of HCPs during working hours. This study was aimed at assessing the dietary practices of HCPs during working hours at a referral teaching hospital in Ghana. Study Design: This was a cross-sectional study in which a questionnaire was administered to 320 HCPs. Methodology: A questionnaire was administered to the HCPs in the hospital after obtaining informed consent (written) from the HCPs. The questionnaire solicited information about their socio-demographics, dietary practices and nutritional knowledge. Descriptive statistics were summarized as frequencies and proportions. Results: Approximately 13.1%, 47.5% and 39.4% were underweight, normal weight and overweight respectively. Carbonated beverages, baked foods and fried foods were consumed four (4) or more times in a week by more than half of the HCPs because they were regarded as convenience foods which could be eaten while working. About 76.9%, 52.8% and 58.4% skipped their breakfast, lunch and supper meal respectively at least once in the past one (1) week before the study. Conclusions: The findings reveal concerns about the unhealthy dietary habits and basic nutrition knowledge gaps among the surveyed HCPs. Most HCPs skipped breakfast and ate a lot of unhealthy foods such as carbonated beverages, baked foods and fried foods frequently during working hours. Recommendations made include the need for hospital management to provide canteens that serve healthy meals for HCPs at their job sites. There is also the need for management to organize the work-schedules of HCPs in order to manage their workloads in a manner that enables them have adequate breaktimes to access and eat healthy foods while at work.
{"title":"Dietary Practices of Health Professionals during Working Hours in a Tertiary Referral Teaching Hospital In Ghana: A Neglected Vulnerable Group","authors":"C. Nsiah-Asamoah, Deborah Amoasi, J. Setorglo","doi":"10.9734/ejnfs/2021/v13i530422","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i530422","url":null,"abstract":"Aim: Generally, it is assumed that health professionals are knowledgeable about healthy eating and as such studies aimed at assessing their dietary practices and the factors that influence these practices have been largely neglected. These studies are important because the dietary habits of healthcare professionals (HCPs) can have an impact on their well-being, health status and even their work output. Largely, there is a dearth of information about the dietary practices of HCPs during working hours. This study was aimed at assessing the dietary practices of HCPs during working hours at a referral teaching hospital in Ghana. \u0000Study Design: This was a cross-sectional study in which a questionnaire was administered to 320 HCPs. \u0000Methodology: A questionnaire was administered to the HCPs in the hospital after obtaining informed consent (written) from the HCPs. The questionnaire solicited information about their socio-demographics, dietary practices and nutritional knowledge. Descriptive statistics were summarized as frequencies and proportions. \u0000Results: Approximately 13.1%, 47.5% and 39.4% were underweight, normal weight and overweight respectively. Carbonated beverages, baked foods and fried foods were consumed four (4) or more times in a week by more than half of the HCPs because they were regarded as convenience foods which could be eaten while working. About 76.9%, 52.8% and 58.4% skipped their breakfast, lunch and supper meal respectively at least once in the past one (1) week before the study. \u0000Conclusions: The findings reveal concerns about the unhealthy dietary habits and basic nutrition knowledge gaps among the surveyed HCPs. Most HCPs skipped breakfast and ate a lot of unhealthy foods such as carbonated beverages, baked foods and fried foods frequently during working hours. Recommendations made include the need for hospital management to provide canteens that serve healthy meals for HCPs at their job sites. There is also the need for management to organize the work-schedules of HCPs in order to manage their workloads in a manner that enables them have adequate breaktimes to access and eat healthy foods while at work.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84079483","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 : 2021-09-06DOI: 10.9734/ejnfs/2021/v13i530421
J. Ndukwe, A. Okaka, V. Enemor, Uchechukwu C Ogbodo, Precious Uchenna Ezeobi
Background: Oxidative stress has been implicated in the pathophysiology of various disease conditions with concomitant toll on the body’s defense mechanism against free radicals. To continuously sustain and support the efficiency of the body’s antioxidant defense system, natural plant sources are required. Thus, the need for alternative options especially of plants that are neglected and under-utilized. Hence, this study aimed at investigating the proximate and phytochemical compositions and in-vivo antioxidant effect of ethanol leaf extract of C. olitorius on antioxidant enzyme activities in CCl4-induced oxidative stress in Wistar rats. Methods: Thirty albino rats of Wistar strain (120-150g) were divided into six groups (A – F) of five rats each. Groups A, B and C served as test groups and were administered 200 mg/kg, 400 mg/kg and 600 mg/kg doses of C. olitorius leaf extract respectively while Group D served as normal control. Groups E and F served as the positive and negative controls and were administered 50 mg/kg Silymarin and distilled water respectively. The administration lasted for 15 days after which blood was collected via cardiac puncture. Results: Findings showed that the leaf was rich in total phenol (21.47 ± 0.00 mgGAE/g) and tannin (23.34 ± 0.75 mgTAE/g) with little quantity of oxalate (0.48 ± 0.09 mg/g), cardiac glycosides (0.30 ± 0.07 %) and phytate (0.25 ± 0.01 %). The result of the proximate composition revealed that the leaf was rich in carbohydrate (44.16 ± 1.21 %), ash (20.31 ± 0.51 %) and protein (11.29 ± 2.06 %) with negligible quantity of lipid (0.46 ± 0.11 %). More so, the activities of superoxide dismutase, catalase and glutathione peroxidase were all increased in the extract treated group when compared to the controls. Conclusion: From the above findings, it can be concluded that the ethanol leaf extract of C. olitorius may possess exploitable nutritional components and potential antioxidant activity against the debilitating effects of free radicals.
{"title":"Nutritional Compositions and In-vivo Antioxidant Effect of Corchorus olitorius Ethanol Leaf Extract in CCl4-induced Oxidative Stress in Wistar Rats","authors":"J. Ndukwe, A. Okaka, V. Enemor, Uchechukwu C Ogbodo, Precious Uchenna Ezeobi","doi":"10.9734/ejnfs/2021/v13i530421","DOIUrl":"https://doi.org/10.9734/ejnfs/2021/v13i530421","url":null,"abstract":"Background: Oxidative stress has been implicated in the pathophysiology of various disease conditions with concomitant toll on the body’s defense mechanism against free radicals. To continuously sustain and support the efficiency of the body’s antioxidant defense system, natural plant sources are required. Thus, the need for alternative options especially of plants that are neglected and under-utilized. Hence, this study aimed at investigating the proximate and phytochemical compositions and in-vivo antioxidant effect of ethanol leaf extract of C. olitorius on antioxidant enzyme activities in CCl4-induced oxidative stress in Wistar rats. \u0000Methods: Thirty albino rats of Wistar strain (120-150g) were divided into six groups (A – F) of five rats each. Groups A, B and C served as test groups and were administered 200 mg/kg, 400 mg/kg and 600 mg/kg doses of C. olitorius leaf extract respectively while Group D served as normal control. Groups E and F served as the positive and negative controls and were administered 50 mg/kg Silymarin and distilled water respectively. The administration lasted for 15 days after which blood was collected via cardiac puncture. \u0000Results: Findings showed that the leaf was rich in total phenol (21.47 ± 0.00 mgGAE/g) and tannin (23.34 ± 0.75 mgTAE/g) with little quantity of oxalate (0.48 ± 0.09 mg/g), cardiac glycosides (0.30 ± 0.07 %) and phytate (0.25 ± 0.01 %). The result of the proximate composition revealed that the leaf was rich in carbohydrate (44.16 ± 1.21 %), ash (20.31 ± 0.51 %) and protein (11.29 ± 2.06 %) with negligible quantity of lipid (0.46 ± 0.11 %). More so, the activities of superoxide dismutase, catalase and glutathione peroxidase were all increased in the extract treated group when compared to the controls. \u0000Conclusion: From the above findings, it can be concluded that the ethanol leaf extract of C. olitorius may possess exploitable nutritional components and potential antioxidant activity against the debilitating effects of free radicals.","PeriodicalId":11994,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85434425","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：