Pub Date : 2012-08-31DOI: 10.5923/J.FPH.20120202.02
R. Islam, O. Rahman
Diabetes is a serious harmful disease. The purpose of this study is to find out the risk factors of Type 2 diabetic patients in Bangladesh. For this purpose, the data are collected from the diabetic patients of Rajshahi Diabetes Association, Bangladesh. To fulfill this objective, chi square test and logistic regression analysis have been used. It is found that diabetes affects more in the age 35 years and over which is 89.7% in which 68.3% have type 2 diabetes. Again, 79.3% of diabetic patients have type 2 diabetes in which females (43.7%) are more affected than males (35.7%). It has been found that age, controlling diabetic through exercise, controlling diabetic through taking medicine and living house of the respondents are significantly associated with the type 2 diabetes of diabetic patients. It is also identified from logistic model that respondent's age, occupation, controlling diabetic through dieting, controlling diabetic through exercise, controlling diabetic through taking medicine, time spending in walking, calorie intake according to diabetic food table and living house of the respondents have statistically significant effect on type 2 diabetes. Diabetes is classed as a metabolism disorder. It is a group of diseases characterized by high levels of blood glucose resulting from defects in insulin production, insulin action and both, and is associated with serious complications and premature death. Also, diabetes mellitus is a major public health care problem with increasing incidence and long term complications. It is a leading cause of illness and death across the world which is associated with continuing damage, dysfunction and failure of various organs including lungs(1). The most common form of diabetes is type 2 diabetes which occurs when the pancreas is usually producing enough insu- lin but for unknown reasons the body can't use the insulin effectively (this condition is called insulin resistance). Diabetes is an emerging issue in developing as well as developed countries of the world. It was estimated that the number of people with diabetes globally would increase from current 171 million to 366 by 2030(2). In developed countries like United States which is one of the most vul- nerable places in terms of number of diabetic patients in which diabetes was the seventh leading cause of death listed
{"title":"The risk factors of type 2 diabetic patients attending Rajshahi Diabetes Association, Rajshahi, Bangladesh and its primary prevention.","authors":"R. Islam, O. Rahman","doi":"10.5923/J.FPH.20120202.02","DOIUrl":"https://doi.org/10.5923/J.FPH.20120202.02","url":null,"abstract":"Diabetes is a serious harmful disease. The purpose of this study is to find out the risk factors of Type 2 diabetic patients in Bangladesh. For this purpose, the data are collected from the diabetic patients of Rajshahi Diabetes Association, Bangladesh. To fulfill this objective, chi square test and logistic regression analysis have been used. It is found that diabetes affects more in the age 35 years and over which is 89.7% in which 68.3% have type 2 diabetes. Again, 79.3% of diabetic patients have type 2 diabetes in which females (43.7%) are more affected than males (35.7%). It has been found that age, controlling diabetic through exercise, controlling diabetic through taking medicine and living house of the respondents are significantly associated with the type 2 diabetes of diabetic patients. It is also identified from logistic model that respondent's age, occupation, controlling diabetic through dieting, controlling diabetic through exercise, controlling diabetic through taking medicine, time spending in walking, calorie intake according to diabetic food table and living house of the respondents have statistically significant effect on type 2 diabetes. Diabetes is classed as a metabolism disorder. It is a group of diseases characterized by high levels of blood glucose resulting from defects in insulin production, insulin action and both, and is associated with serious complications and premature death. Also, diabetes mellitus is a major public health care problem with increasing incidence and long term complications. It is a leading cause of illness and death across the world which is associated with continuing damage, dysfunction and failure of various organs including lungs(1). The most common form of diabetes is type 2 diabetes which occurs when the pancreas is usually producing enough insu- lin but for unknown reasons the body can't use the insulin effectively (this condition is called insulin resistance). Diabetes is an emerging issue in developing as well as developed countries of the world. It was estimated that the number of people with diabetes globally would increase from current 171 million to 366 by 2030(2). In developed countries like United States which is one of the most vul- nerable places in terms of number of diabetic patients in which diabetes was the seventh leading cause of death listed","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"49 1","pages":"5-11"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77125255","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.20120202.07
M. Youssef, B. Mostafa, Magda A. A. Seliem, Alyaa M. A. Hashem
Low-fat beef burgers were produced with four different fat replacer (carrageenan, carboxymethyl cellulose, soy flour and goat meat) which were added at three levels (0.3, 0.5 and 1%), (1.5, 3 and 4.5%), (5, 10 and 15%) and (25, 50 and 100%); respectively. Total lipid fractions were determined by using thin layer chromatography technique for beef burger in both raw and grilled state after 3 months of frozen storage. Data revealed that phospholipids contents were less and triglyc- erides contents were more in the studied beef burger. Low-fat beef burgers containing 0.3% carrageenan, 5% low-fat soy flour, 1.5% carboxymethyl cellulose, 25% goat meat + 75% beef and control sample (without any fat replacer) gained the highest sensory score, so it was important of determine the fatty acids composition of these samples by the end of frozen storage. Saturated fatty acids were C12:0, C14:0, C16:0, C17:0andC18:0. Predominated, major monounsaturated fatty acids were C16:1, C17:1, C18:1 and C20:1; and the major polyunsaturated fatty acids were descendingly: C18:2, C18:3. Among these fatty acids, the fatty acid C18:1 represented the highest relative percentage of all identified fatty acids.
{"title":"Total Lipid Fractions and Fatty Acids Composition of Low-Fat Beef Burger","authors":"M. Youssef, B. Mostafa, Magda A. A. Seliem, Alyaa M. A. Hashem","doi":"10.5923/J.FPH.20120202.07","DOIUrl":"https://doi.org/10.5923/J.FPH.20120202.07","url":null,"abstract":"Low-fat beef burgers were produced with four different fat replacer (carrageenan, carboxymethyl cellulose, soy flour and goat meat) which were added at three levels (0.3, 0.5 and 1%), (1.5, 3 and 4.5%), (5, 10 and 15%) and (25, 50 and 100%); respectively. Total lipid fractions were determined by using thin layer chromatography technique for beef burger in both raw and grilled state after 3 months of frozen storage. Data revealed that phospholipids contents were less and triglyc- erides contents were more in the studied beef burger. Low-fat beef burgers containing 0.3% carrageenan, 5% low-fat soy flour, 1.5% carboxymethyl cellulose, 25% goat meat + 75% beef and control sample (without any fat replacer) gained the highest sensory score, so it was important of determine the fatty acids composition of these samples by the end of frozen storage. Saturated fatty acids were C12:0, C14:0, C16:0, C17:0andC18:0. Predominated, major monounsaturated fatty acids were C16:1, C17:1, C18:1 and C20:1; and the major polyunsaturated fatty acids were descendingly: C18:2, C18:3. Among these fatty acids, the fatty acid C18:1 represented the highest relative percentage of all identified fatty acids.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"26 1","pages":"34-39"},"PeriodicalIF":0.0,"publicationDate":"2012-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79661807","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.20120201.09
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}
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