Pub Date : 2012-08-31DOI: 10.5923/J.FPH.20120202.06
U. Musa, S. Hati, A. Mustapha
Maize, millet, rice and sorghum are staple cereals and major source of micronutrients for rural dwellers of Northeast Nigeria. These cereals were randomly sampled form the open markets and investigated for the levels of Iron (Fe) and Zinc (Zn) with a view to provide supportive monitoring information on possible dietary deficiency implications. The standard calibration method of flame atomic absorption spectrometry was used for the determination of Fe and Zn in the cereals. The results of the analysis show average Fe concentrations in cereals: Millet (10.28±2.38µg/g), Maize (5.26± 1.41µg/g), Sorghum (11.03±5.32µg/g) and Rice (6.67±5.94µg/g), and average Zn concentrations in cereals, Millet (5.89±0.88µg/g), Maize (3.92±0.91µg/g), Sorghum (3.84±0.92µg/g), Rice (1.80±0.32µg/g). This study revealed low levels of Zn and Fe in the cereal grains from the study areas, an observation that might be a risk factor for micronutrient malnutrition in the populations of rural dwellers of this region that depend so much on these cereals in their diets. Thus although exposure effects could be additive for Fe where similar foods are eaten, the Zn and Fe contents of the cereal grains may also be hampered from full absorption in the body due to lack of aiding diet components and certain cultural practices.
{"title":"Levels of Fe and Zn in staple cereals: micronutrient deficiency implications in rural Northeast Nigeria.","authors":"U. Musa, S. Hati, A. Mustapha","doi":"10.5923/J.FPH.20120202.06","DOIUrl":"https://doi.org/10.5923/J.FPH.20120202.06","url":null,"abstract":"Maize, millet, rice and sorghum are staple cereals and major source of micronutrients for rural dwellers of Northeast Nigeria. These cereals were randomly sampled form the open markets and investigated for the levels of Iron (Fe) and Zinc (Zn) with a view to provide supportive monitoring information on possible dietary deficiency implications. The standard calibration method of flame atomic absorption spectrometry was used for the determination of Fe and Zn in the cereals. The results of the analysis show average Fe concentrations in cereals: Millet (10.28±2.38µg/g), Maize (5.26± 1.41µg/g), Sorghum (11.03±5.32µg/g) and Rice (6.67±5.94µg/g), and average Zn concentrations in cereals, Millet (5.89±0.88µg/g), Maize (3.92±0.91µg/g), Sorghum (3.84±0.92µg/g), Rice (1.80±0.32µg/g). This study revealed low levels of Zn and Fe in the cereal grains from the study areas, an observation that might be a risk factor for micronutrient malnutrition in the populations of rural dwellers of this region that depend so much on these cereals in their diets. Thus although exposure effects could be additive for Fe where similar foods are eaten, the Zn and Fe contents of the cereal grains may also be hampered from full absorption in the body due to lack of aiding diet components and certain cultural practices.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"142 1","pages":"28-33"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78526135","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 : 2012-08-31DOI: 10.5923/J.FPH.20110101.02
C. Muruka, J. Njuguna, Andrew Muruka, Kennedy Otuto, M. Oketch
Food borne diseases are of public health importance. A food poisoning incident occurred on 24th October 2010 amongst 22 mourners who had consumed porridge one day after the funeral rites of a child in Mubachi Sub-Location of Suba West Division in Migori District, south western Kenya. An investigation of the incident was conducted with only two objectives in mind, i.e. (1) to document the poisoning incident for learning and for future reference and (2) to deter- mine the causative factors so as to recommend appropriate public health interventions. Both patient and clinician interviews were conducted. A total of seven patients were interviewed. Patients denied any knowledge of environmental contamination within or without the homestead. They also denied care-less handling of tobacco farming pesticides. The investigation es- tablished that the water used in preparing the porridge had been left uncovered on the verandah overnight and it had devel- oped a brownish discoloration. The porridge was prepared from a mixture of cassava and sorghum flour in the ordinary way and mourners had consumed between 250ml-500ml in clean plastic cups. The victims developed signs and symptoms about 30-60 minutes after consumption. Children were affected first. They collapsed, vomited, complained of abdominal pains and had diarrhea. Other signs and symptoms occurring in both adults and children were fever, generalized body weakness, and profuse sweating. The frequency distribution of signs and symp-toms showed 63% generalized body weak- ness, 50% vomiting, 27% nausea, 23% abdominal pain, 14% diarrhea, 9% cough and 5% restlessness. The attack rate was 100%. The suspected cause of poisoning was either hydrocyanic acid in cassava flour or pesticide contamination of the water used in preparing the porridge. In order to arrive at a differential diagnosis, an internet-based literature search was con-ducted to provide an overview of the signs and symptoms associated with the suspected toxicological agents. On this basis, hydrocyanic acid, organochlorine and pyrethroid pesticides were ruled out. There was a near-perfect match between the signs and symptoms of the poisoning to classical signs and symptoms of organophosphate poisoning in the literature. We conclude that the poisoning agent was an organophosphate. Though the victims denied any knowledge of environmen- tal contamination, we strongly believe that the water used in preparing the porridge had been chemically contaminated ei- ther by careless handling of pesticides or foul play. We recommend that since the affected area and indeed the rest of Migo- ri district are tobacco growing areas, there is need for mass health education on the safe handling and disposal of pesticide products as these are widely used. Pesticide dispensing outlets should provide also pesticide safety education to customers on each pesticide sold to encourage safe use and handling.
{"title":"Food Poisoning Investigation in an Under-resourced Environment: A Case Report","authors":"C. Muruka, J. Njuguna, Andrew Muruka, Kennedy Otuto, M. Oketch","doi":"10.5923/J.FPH.20110101.02","DOIUrl":"https://doi.org/10.5923/J.FPH.20110101.02","url":null,"abstract":"Food borne diseases are of public health importance. A food poisoning incident occurred on 24th October 2010 amongst 22 mourners who had consumed porridge one day after the funeral rites of a child in Mubachi Sub-Location of Suba West Division in Migori District, south western Kenya. An investigation of the incident was conducted with only two objectives in mind, i.e. (1) to document the poisoning incident for learning and for future reference and (2) to deter- mine the causative factors so as to recommend appropriate public health interventions. Both patient and clinician interviews were conducted. A total of seven patients were interviewed. Patients denied any knowledge of environmental contamination within or without the homestead. They also denied care-less handling of tobacco farming pesticides. The investigation es- tablished that the water used in preparing the porridge had been left uncovered on the verandah overnight and it had devel- oped a brownish discoloration. The porridge was prepared from a mixture of cassava and sorghum flour in the ordinary way and mourners had consumed between 250ml-500ml in clean plastic cups. The victims developed signs and symptoms about 30-60 minutes after consumption. Children were affected first. They collapsed, vomited, complained of abdominal pains and had diarrhea. Other signs and symptoms occurring in both adults and children were fever, generalized body weakness, and profuse sweating. The frequency distribution of signs and symp-toms showed 63% generalized body weak- ness, 50% vomiting, 27% nausea, 23% abdominal pain, 14% diarrhea, 9% cough and 5% restlessness. The attack rate was 100%. The suspected cause of poisoning was either hydrocyanic acid in cassava flour or pesticide contamination of the water used in preparing the porridge. In order to arrive at a differential diagnosis, an internet-based literature search was con-ducted to provide an overview of the signs and symptoms associated with the suspected toxicological agents. On this basis, hydrocyanic acid, organochlorine and pyrethroid pesticides were ruled out. There was a near-perfect match between the signs and symptoms of the poisoning to classical signs and symptoms of organophosphate poisoning in the literature. We conclude that the poisoning agent was an organophosphate. Though the victims denied any knowledge of environmen- tal contamination, we strongly believe that the water used in preparing the porridge had been chemically contaminated ei- ther by careless handling of pesticides or foul play. We recommend that since the affected area and indeed the rest of Migo- ri district are tobacco growing areas, there is need for mass health education on the safe handling and disposal of pesticide products as these are widely used. Pesticide dispensing outlets should provide also pesticide safety education to customers on each pesticide sold to encourage safe use and handling.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"12 1","pages":"6-10"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80874873","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 : 2012-08-31DOI: 10.5923/J.FPH.20120201.08
M. Ashraf
Three hundred and ninety-three samples of dairy products (124 samples of white cheese, 61 samples of cream cheese, 76 samples of Kashar cheese, and 132 samples of butter), 91 samples of cashew nut and 97 macademia nut marketed in Eastern Province, Saudi Arabia during September 2010-September 2011, were analyzed for aflatoxin M1 (AFM1), total aflatoxin and AFB1 by microtitre plate enzyme linked immunosorband assay (ELISA) The incidence of AFM1 contamination in dairy products analyzed was 82%. Total aflatoxin contamination was determined in 84 (92.3%) of 91 cashew nut and in 88 (90.7%) of 97 macademia nut whereas total aflatoxin contamination was not detected in 3 (3.2%) of 91 cashew nut samples and in 12 of 97 macademia nut samples. AFB1 was found in 84 (92.3%) of 91 cashew nut and in 83 (85.5%) of 97 samples of macademia nut samples. AFM1 levels in 3 (2.4%) white cheese, 4 (3.0%) of butter, 2 (3.2%) in cream cheese and 5 (6.5%) of Kashar cheese samples were found higher than the maximum acceptable levels as set by European Union.Continuous surveillance program may be warranted to monitor regularly the occurrence of aflatoxins in foodstuffs.
{"title":"Determination of Aflatoxin Levels in Some Dairy Food Products and Dry Nuts Consumed in Saudi Arabia","authors":"M. Ashraf","doi":"10.5923/J.FPH.20120201.08","DOIUrl":"https://doi.org/10.5923/J.FPH.20120201.08","url":null,"abstract":"Three hundred and ninety-three samples of dairy products (124 samples of white cheese, 61 samples of cream cheese, 76 samples of Kashar cheese, and 132 samples of butter), 91 samples of cashew nut and 97 macademia nut marketed in Eastern Province, Saudi Arabia during September 2010-September 2011, were analyzed for aflatoxin M1 (AFM1), total aflatoxin and AFB1 by microtitre plate enzyme linked immunosorband assay (ELISA) The incidence of AFM1 contamination in dairy products analyzed was 82%. Total aflatoxin contamination was determined in 84 (92.3%) of 91 cashew nut and in 88 (90.7%) of 97 macademia nut whereas total aflatoxin contamination was not detected in 3 (3.2%) of 91 cashew nut samples and in 12 of 97 macademia nut samples. AFB1 was found in 84 (92.3%) of 91 cashew nut and in 83 (85.5%) of 97 samples of macademia nut samples. AFM1 levels in 3 (2.4%) white cheese, 4 (3.0%) of butter, 2 (3.2%) in cream cheese and 5 (6.5%) of Kashar cheese samples were found higher than the maximum acceptable levels as set by European Union.Continuous surveillance program may be warranted to monitor regularly the occurrence of aflatoxins in foodstuffs.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"105 1","pages":"39-42"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85899204","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 : 2012-08-31DOI: 10.5923/J.FPH.20120201.09
Oko A. O., U. B. E., D. N.
The Choice of rice varieties by farmers and consumers and the rate at which farmers in Ebonyi state go for new rice varieties at the expense of indigenous varieties have become a source of worry to scientists in Nigeria. We assessed the cooking quality and physico-chemical characteristics of 15 selected indigenous and five newly introduced hybrid rice varieties grown in Ebonyi State, Nigeria. Significant variation (P<0.05) was detected among the 20 rice varieties for all the traits evaluated. The results showed that all the five newly introduced hybrid rice varieties do not swell appreciably during cooking. The grains of Cv.“China” had the highest elongation values of 3.2 ± 0.00 mm. “E4197” has the best physical appearance but easily dissolves in water during cooking. Most of the physico-chemical characteristic such as amylose, amylopectin, gel consistency and gelatinization temperature were significantly correlated (positively or negatively) with some of the cooking quality traits (elongation during cooking, solids in cooking water and optimum cooking time), indicating that efforts aimed at selecting rice varieties with improved cooking quality traits would warrant a consideration of the physico-chemical attributes of the rice grain. The overall cooking quality and physico-chemical attributes of some of the indigenous rice varieties were even relatively better than the newly introduced hybrid varieties. Farmers should, therefore, be critical in accepting new varieties that may not be comparably outstanding in cooking quality and physico-chemical characteristics, in order to preserve the integrity of the all-cherished indigenous rice varieties of Ebonyi State, Nigeria.
{"title":"Rice Cooking Quality and Physico-Chemical Characteristics: a Comparative Analysis of Selected Local and Newly Introduced Rice Varieties in Ebonyi State, Nigeria","authors":"Oko A. O., U. B. E., D. N.","doi":"10.5923/J.FPH.20120201.09","DOIUrl":"https://doi.org/10.5923/J.FPH.20120201.09","url":null,"abstract":"The Choice of rice varieties by farmers and consumers and the rate at which farmers in Ebonyi state go for new rice varieties at the expense of indigenous varieties have become a source of worry to scientists in Nigeria. We assessed the cooking quality and physico-chemical characteristics of 15 selected indigenous and five newly introduced hybrid rice varieties grown in Ebonyi State, Nigeria. Significant variation (P<0.05) was detected among the 20 rice varieties for all the traits evaluated. The results showed that all the five newly introduced hybrid rice varieties do not swell appreciably during cooking. The grains of Cv.“China” had the highest elongation values of 3.2 ± 0.00 mm. “E4197” has the best physical appearance but easily dissolves in water during cooking. Most of the physico-chemical characteristic such as amylose, amylopectin, gel consistency and gelatinization temperature were significantly correlated (positively or negatively) with some of the cooking quality traits (elongation during cooking, solids in cooking water and optimum cooking time), indicating that efforts aimed at selecting rice varieties with improved cooking quality traits would warrant a consideration of the physico-chemical attributes of the rice grain. The overall cooking quality and physico-chemical attributes of some of the indigenous rice varieties were even relatively better than the newly introduced hybrid varieties. Farmers should, therefore, be critical in accepting new varieties that may not be comparably outstanding in cooking quality and physico-chemical characteristics, in order to preserve the integrity of the all-cherished indigenous rice varieties of Ebonyi State, Nigeria.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"81 1","pages":"43-49"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90579989","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 : 2012-08-31DOI: 10.5923/J.FPH.20120202.05
Gafar M. K., Itodo A.U, Senchi D. S.
The fresh plants of Chancapiedra collected from Zuru Emirate of Kebbi State, Nigeria were dried, pulverized and subjected to nutritive and anti-nutritive analysis. The proximate composition revealed the presence of Moisture (0.03±0.06% fresh weight), Ash (5.55 ±0.01% dry weight), Crude Lipid (3.15±0.01% dry weight), Crude Proteins (9.52± 0.02% dry weight), Crude fibre (17.10±0.14%), Carbohydrate (64.31± 0.18%) and calorific value of 279.18kcal/100g. The mineral composition revealed include Calcium (25.58±1.03mg/100g), Magnesium (25.85±4.03mg/100g), Potassium (12.10 ± 0.10mg/100g), Phosphorus (15.42±3.05mg/100g), Sodium (0.44±0.35mg/100g), Iron (3.1±0.03mg/100g), Manganese (1.27±0.02mg/100g) and Zinc (0.45±1.05mg/100g). The anti-nutritive compositions are Oxalate (5.34±0.4mg/100g), Phytate (27.58±1.7mg/100g), Hydrogen cyanide (16.10±0.14mg/100g), Nitrate (22.42±0.028mg/100g) and Tannins (15.2± 0.13mg/100g). The results revealed that the plant Chancapiedra contained some essential nutrients.
{"title":"Nutritive and anti-nutritive composition of Chanca piedra (stone breaker).","authors":"Gafar M. K., Itodo A.U, Senchi D. S.","doi":"10.5923/J.FPH.20120202.05","DOIUrl":"https://doi.org/10.5923/J.FPH.20120202.05","url":null,"abstract":"The fresh plants of Chancapiedra collected from Zuru Emirate of Kebbi State, Nigeria were dried, pulverized and subjected to nutritive and anti-nutritive analysis. The proximate composition revealed the presence of Moisture (0.03±0.06% fresh weight), Ash (5.55 ±0.01% dry weight), Crude Lipid (3.15±0.01% dry weight), Crude Proteins (9.52± 0.02% dry weight), Crude fibre (17.10±0.14%), Carbohydrate (64.31± 0.18%) and calorific value of 279.18kcal/100g. The mineral composition revealed include Calcium (25.58±1.03mg/100g), Magnesium (25.85±4.03mg/100g), Potassium (12.10 ± 0.10mg/100g), Phosphorus (15.42±3.05mg/100g), Sodium (0.44±0.35mg/100g), Iron (3.1±0.03mg/100g), Manganese (1.27±0.02mg/100g) and Zinc (0.45±1.05mg/100g). The anti-nutritive compositions are Oxalate (5.34±0.4mg/100g), Phytate (27.58±1.7mg/100g), Hydrogen cyanide (16.10±0.14mg/100g), Nitrate (22.42±0.028mg/100g) and Tannins (15.2± 0.13mg/100g). The results revealed that the plant Chancapiedra contained some essential nutrients.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"45 1","pages":"21-27"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87323767","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}
Tea is consumed throughout the world, both for pleasure and therapeutic purpose. Most people will be unaware of their involuntary exposure to residues of pesticide lingering in processed tea and so possibly transferring into infusion of tea. The objective of this trial was not only to provide a simple residue analytical method to evaluate the safe application rate of emamectin benzoate for tea crops but also suitable dosage in tea crop. The residues of emamectin benzoate were deter- mined by high performance liquid chromatography equipped with fluorescence detector. Tea samples extracted with ace- tone/water (70:30 v/v), the extract were cleaned up by liquid - liquid extraction under the fortified level 0.02 µg/mg to 2.0 µg/mg, the recovery ranged from 80.90 % to 115.72 % for black tea, 82.72 % to 106.06 % for sundried green leaves, 83.85 % to 90.64 % for tea brew and 86.33 % to 104.19 % for soil. The limit of detection and limit of quantification of the method were 0.01 µg/mg and 0.02 µg/mg.
{"title":"Determination and Residues Level of Emamectin Benzoate in Tea Using HPLC with Fluorescence Detection","authors":"Madasamy Kottiappan, Shanmugaselvan Veilumuthu Anandh","doi":"10.5923/J.FPH.20120202.03","DOIUrl":"https://doi.org/10.5923/J.FPH.20120202.03","url":null,"abstract":"Tea is consumed throughout the world, both for pleasure and therapeutic purpose. Most people will be unaware of their involuntary exposure to residues of pesticide lingering in processed tea and so possibly transferring into infusion of tea. The objective of this trial was not only to provide a simple residue analytical method to evaluate the safe application rate of emamectin benzoate for tea crops but also suitable dosage in tea crop. The residues of emamectin benzoate were deter- mined by high performance liquid chromatography equipped with fluorescence detector. Tea samples extracted with ace- tone/water (70:30 v/v), the extract were cleaned up by liquid - liquid extraction under the fortified level 0.02 µg/mg to 2.0 µg/mg, the recovery ranged from 80.90 % to 115.72 % for black tea, 82.72 % to 106.06 % for sundried green leaves, 83.85 % to 90.64 % for tea brew and 86.33 % to 104.19 % for soil. The limit of detection and limit of quantification of the method were 0.01 µg/mg and 0.02 µg/mg.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"1 1","pages":"12-15"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82964034","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 : 2012-08-31DOI: 10.5923/J.FPH.20120201.03
E. Ramadan
The present investigation was conducted to study the effect of processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) on the chemical composition, sugars and phytic of two varieties soybean seeds, Giza, 21 and Giza, 35. The processing and cooking methods caused increase in both protein and crude fiber contents. Meanwhile, crude oil and carbohydrates contents were decreased of the studied soybean seeds. Generally, the processing and cooking methods resulted in a decrease of raffinose, stachyose, verbascose, maltose and sucrose accompanied by an increase in glucose. These resulted revealed that the processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) was more effective in eliminating the contents of oligosaccharides and phytic acid in both varieties soybean seeds.
{"title":"Effect of Processing and Cooking Methods on the Chemical Composition, Sugars and Phytic Acid of Soybeans","authors":"E. Ramadan","doi":"10.5923/J.FPH.20120201.03","DOIUrl":"https://doi.org/10.5923/J.FPH.20120201.03","url":null,"abstract":"The present investigation was conducted to study the effect of processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) on the chemical composition, sugars and phytic of two varieties soybean seeds, Giza, 21 and Giza, 35. The processing and cooking methods caused increase in both protein and crude fiber contents. Meanwhile, crude oil and carbohydrates contents were decreased of the studied soybean seeds. Generally, the processing and cooking methods resulted in a decrease of raffinose, stachyose, verbascose, maltose and sucrose accompanied by an increase in glucose. These resulted revealed that the processing (soaking and germination) and cooking methods (ordinary cooking and autoclaving) was more effective in eliminating the contents of oligosaccharides and phytic acid in both varieties soybean seeds.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"38 1","pages":"11-15"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78132362","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 : 2012-08-09DOI: 10.5923/J.FPH.20120204.02
T. Awoyemi, J. Odozi, A. Ogunniyi
Policy makers at global, national and local levels are more than ever concerned about the rising trend in child malnutrition in Sub-Saharan Africa and how it can be curtailed in the context of general food and basic-needs policies. To support programme setting at the local government level, this study was conducted to examine the relative importance of environmental and socio economic correlates of child malnutrition. Primary data were collected through a well structured questionnaire and analysed using Z-score indices and probit model.Our results reveal that 46% of the children are stunted, 6% under weight and 21% wasted. Our model estimation identified the age of the child, diarrhoea infection and poor sanitation as key factors that increases the likelihood of malnutrition in the study area. This reflects the relative importance of environ- mental factors in the study area. Socioeconomic factors were less robust but were consistent with previous empirical studies in terms of direction of association. The study recommends that government and other stakeholders should pursue sanitation/ hygiene programmes and public enlightenment programmes on the dangers of poor sanitation and diarrhoea.
{"title":"Environmental and Socioeconomic Correlates of Child Malnutrition in Iseyin Area of Oyo State, Nigeria","authors":"T. Awoyemi, J. Odozi, A. Ogunniyi","doi":"10.5923/J.FPH.20120204.02","DOIUrl":"https://doi.org/10.5923/J.FPH.20120204.02","url":null,"abstract":"Policy makers at global, national and local levels are more than ever concerned about the rising trend in child malnutrition in Sub-Saharan Africa and how it can be curtailed in the context of general food and basic-needs policies. To support programme setting at the local government level, this study was conducted to examine the relative importance of environmental and socio economic correlates of child malnutrition. Primary data were collected through a well structured questionnaire and analysed using Z-score indices and probit model.Our results reveal that 46% of the children are stunted, 6% under weight and 21% wasted. Our model estimation identified the age of the child, diarrhoea infection and poor sanitation as key factors that increases the likelihood of malnutrition in the study area. This reflects the relative importance of environ- mental factors in the study area. Socioeconomic factors were less robust but were consistent with previous empirical studies in terms of direction of association. The study recommends that government and other stakeholders should pursue sanitation/ hygiene programmes and public enlightenment programmes on the dangers of poor sanitation and diarrhoea.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"11 1","pages":"92-98"},"PeriodicalIF":0.0,"publicationDate":"2012-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75865170","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 : 2012-08-09DOI: 10.5923/J.FPH.20120204.04
M. Chaves, F. D. S. Araújo, C. V. Moura, L. J. Tozetto, Sabria Aued-Pimentel, Miriam Solange Fernandes Caruso
The aim of this study was to characterize the Bombacopis glabra nut oil (Malvaceae-Bombacoideae) by the determination of its lipid content and fatty acid composition with emphasis on the cyclopropenoid fatty acids (CPFA). The lipids were obtained by five different extraction conditions:(raw almonds: maceration with ethyl ether (I-MA) and n-hexane (II-MA), both at room temperature, and Soxhlet extraction with hexane for 6 (III-MA) and 12 h (IV-MA) and toasted almond: maceration with hexane at room temperature (V-MA)). Additionally, the oxidation stability of oil by the Rancimat test and the boiling point by thermal analysis (technical TG / DTG) were evaluated. The oil content ranged from 34.99 (I-MA) to 47.36% (IV-MA); oxidation stability was 4.18 h and the boiling point was 373.37 ℃. It should be noted that results about thermal and oxidative stability are been reported for the first time with respect to Bombacopis glabra nut oil. The major oil constituents were palmitic acid (56.06%) and esterculico (24.83%). The high percentage of CPFA oil, determined by NMR 1 H (26.2 to 30.9%) and GC-FID (26.5%), reinforce that the kernels of this species are not suitable for human consumption.
{"title":"Chemical characterization and stability of the Bombacopsis glabra nut oil.","authors":"M. Chaves, F. D. S. Araújo, C. V. Moura, L. J. Tozetto, Sabria Aued-Pimentel, Miriam Solange Fernandes Caruso","doi":"10.5923/J.FPH.20120204.04","DOIUrl":"https://doi.org/10.5923/J.FPH.20120204.04","url":null,"abstract":"The aim of this study was to characterize the Bombacopis glabra nut oil (Malvaceae-Bombacoideae) by the determination of its lipid content and fatty acid composition with emphasis on the cyclopropenoid fatty acids (CPFA). The lipids were obtained by five different extraction conditions:(raw almonds: maceration with ethyl ether (I-MA) and n-hexane (II-MA), both at room temperature, and Soxhlet extraction with hexane for 6 (III-MA) and 12 h (IV-MA) and toasted almond: maceration with hexane at room temperature (V-MA)). Additionally, the oxidation stability of oil by the Rancimat test and the boiling point by thermal analysis (technical TG / DTG) were evaluated. The oil content ranged from 34.99 (I-MA) to 47.36% (IV-MA); oxidation stability was 4.18 h and the boiling point was 373.37 ℃. It should be noted that results about thermal and oxidative stability are been reported for the first time with respect to Bombacopis glabra nut oil. The major oil constituents were palmitic acid (56.06%) and esterculico (24.83%). The high percentage of CPFA oil, determined by NMR 1 H (26.2 to 30.9%) and GC-FID (26.5%), reinforce that the kernels of this species are not suitable for human consumption.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"171 1","pages":"104-109"},"PeriodicalIF":0.0,"publicationDate":"2012-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86050548","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 : 2012-08-09DOI: 10.5923/j.fph.20120204.03
Sahoré Drogba Alexis, N. Jean
Samples of attieke, food on base of cassava, were kept in various temperatures namely: (30°C), (15°C), (6°C) and (-18°C) during 15 days to study the changes of its biochemical properties according to the duration of the storage. at 30 ° C, under ambient conditions, attieke fermented rapidly after 3 to 4 days, at 15 ° C in the cold room and 6 ° C in the refrigerator the fermentation occurred in the first 10 days. During storage at these positive temperatures, the biochemical properties of attieke varied significantly. Furthermore, the biochemical properties of attieke kept at -18 ° C in the freezer has not changed much, except his taste became flat. The attieke kept at-18 ° C in the freezer does not ferment after 15 days.
{"title":"Changes in biochemical properties of fresh attiéké during its storage.","authors":"Sahoré Drogba Alexis, N. Jean","doi":"10.5923/j.fph.20120204.03","DOIUrl":"https://doi.org/10.5923/j.fph.20120204.03","url":null,"abstract":"Samples of attieke, food on base of cassava, were kept in various temperatures namely: (30°C), (15°C), (6°C) and (-18°C) during 15 days to study the changes of its biochemical properties according to the duration of the storage. at 30 ° C, under ambient conditions, attieke fermented rapidly after 3 to 4 days, at 15 ° C in the cold room and 6 ° C in the refrigerator the fermentation occurred in the first 10 days. During storage at these positive temperatures, the biochemical properties of attieke varied significantly. Furthermore, the biochemical properties of attieke kept at -18 ° C in the freezer has not changed much, except his taste became flat. The attieke kept at-18 ° C in the freezer does not ferment after 15 days.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"107 1","pages":"99-103"},"PeriodicalIF":0.0,"publicationDate":"2012-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88953347","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：