Context: Children in developing countries may survive the critical stage of the first 1000 days of life but may still carry unresolved micronutrient deficiencies into school age. Iron deficiency anaemia is the commonest form of micronutrient deficiency which affects school age children. School feeding programmes may provide an opportunity to reduce the micronutrient deficiencies in the light of limited nutrition interventions that target school age children in developing countries.
{"title":"The Impact of School Feeding Programmes in Reducing Iron Deficiency Anaemia among Primary School Children in Developing Countries: A Systematic Review and Meta-Analysis of Randomized Controlled Trials","authors":"Yussif Mt, Vong L, Pilkington K","doi":"10.16966/2470-6086.165","DOIUrl":"https://doi.org/10.16966/2470-6086.165","url":null,"abstract":"Context: Children in developing countries may survive the critical stage of the first 1000 days of life but may still carry unresolved micronutrient deficiencies into school age. Iron deficiency anaemia is the commonest form of micronutrient deficiency which affects school age children. School feeding programmes may provide an opportunity to reduce the micronutrient deficiencies in the light of limited nutrition interventions that target school age children in developing countries.","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127107758","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}
Poor dietary habits are one of the leading risk factors associated with morbidity, mortality, and disability in the world. Different regions/continents of the world have different dietary patterns which are based on environmental, cultural, technological and socio-economic factors. However, due to urbanization, there has been a steady nutrition transition in many West African countries including Nigeria, Ghana, Cote d’Ivoire and Senegal from their traditional diet made up of traditional staple foods like maize, yam, cassava, plantain, cocoyam, beans, and nuts with vegetables as soups to Westernized diet made up majorly of processed pre-packaged foods which are energy-dense foods or high-fat diet especially among urban dwellers. This transition has in turn had a negative effect on the health and well-being of the populace which can be seen in terms of susceptibility to infection and severity of infection. West Africa has also been reported to have a prevalence of people suffering from malnutrition either due to over-nutrition (over-consumption of high caloric foods with little micronutrients) or under-nutrition (inadequate consumption of both energy and micronutrients) based on nutritional status. This review attempts to show the role of good dietary habits as a means of protecting against Covid-19 infection across different age groups in four major West African countries.
{"title":"Relationship among Food Intake, Dietary Habit and Immunity among Different Age People in West African Countries during the Covid-19 Pandemic","authors":"O. O., Ademuyiwa O, Kosoko B, Elemo G","doi":"10.16966/2470-6086.179","DOIUrl":"https://doi.org/10.16966/2470-6086.179","url":null,"abstract":"Poor dietary habits are one of the leading risk factors associated with morbidity, mortality, and disability in the world. Different regions/continents of the world have different dietary patterns which are based on environmental, cultural, technological and socio-economic factors. However, due to urbanization, there has been a steady nutrition transition in many West African countries including Nigeria, Ghana, Cote d’Ivoire and Senegal from their traditional diet made up of traditional staple foods like maize, yam, cassava, plantain, cocoyam, beans, and nuts with vegetables as soups to Westernized diet made up majorly of processed pre-packaged foods which are energy-dense foods or high-fat diet especially among urban dwellers. This transition has in turn had a negative effect on the health and well-being of the populace which can be seen in terms of susceptibility to infection and severity of infection. West Africa has also been reported to have a prevalence of people suffering from malnutrition either due to over-nutrition (over-consumption of high caloric foods with little micronutrients) or under-nutrition (inadequate consumption of both energy and micronutrients) based on nutritional status. This review attempts to show the role of good dietary habits as a means of protecting against Covid-19 infection across different age groups in four major West African countries.","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128158154","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}
Contamination with fungi and their toxins is considered one of the most dangerous hidden pollutants that threaten the health of the consumer. The presence of mycotoxins in various foods has been recorded, despite their apparent safety for human consumption. The current study was conducted to evaluate the prevalence of Aspergillus species and aflatoxin producing genes using culture and molecular methods, respectively. A total of 75 samples of chicken cuts, represented by wing, breast, and thigh (25 of each), were randomly collected from various grocery and poultry shops located at Gharbiya governorate, Egypt. Results of culture and isolation techniques revealed the detection of Aspergillus sp. in 36, 48 and 44% of the examined wing, breast and thigh samples, respectively. Moreover, microbiological identification of the isolated strains showed presence of A. niger, A. flavus, A. fumigatus, A. terreus and A. parasiticus in 16, 13.3, 10.6, 1.3 and 1.3% of the total population of the examined samples. Molecular detection of some aflatoxin production regulating genes (OmtA, Nor1 and Ver1) in ten aspergillus sp. isolates revealed their detection in 8/10 (80%), 8/10 (80%) and 7/10 (70%) represented by positive bands at molecular weight of 1024, 400 and 537 bp, respectively. Referring to the recorded results, chicken cuts may possess a great silent hazard to human being under improper good manufacturing practices and inadequate hygienic conditions during handling and storage.
{"title":"Molecular Detection of Aflatoxin Producing Aspergillus species Isolates in some Chicken Meat Cuts in Gharbiya Governorate, Egypt","authors":"S. F., Heikal Gi, Ghanem Am","doi":"10.16966/2470-6086.178","DOIUrl":"https://doi.org/10.16966/2470-6086.178","url":null,"abstract":"Contamination with fungi and their toxins is considered one of the most dangerous hidden pollutants that threaten the health of the consumer. The presence of mycotoxins in various foods has been recorded, despite their apparent safety for human consumption. The current study was conducted to evaluate the prevalence of Aspergillus species and aflatoxin producing genes using culture and molecular methods, respectively. A total of 75 samples of chicken cuts, represented by wing, breast, and thigh (25 of each), were randomly collected from various grocery and poultry shops located at Gharbiya governorate, Egypt. Results of culture and isolation techniques revealed the detection of Aspergillus sp. in 36, 48 and 44% of the examined wing, breast and thigh samples, respectively. Moreover, microbiological identification of the isolated strains showed presence of A. niger, A. flavus, A. fumigatus, A. terreus and A. parasiticus in 16, 13.3, 10.6, 1.3 and 1.3% of the total population of the examined samples. Molecular detection of some aflatoxin production regulating genes (OmtA, Nor1 and Ver1) in ten aspergillus sp. isolates revealed their detection in 8/10 (80%), 8/10 (80%) and 7/10 (70%) represented by positive bands at molecular weight of 1024, 400 and 537 bp, respectively. Referring to the recorded results, chicken cuts may possess a great silent hazard to human being under improper good manufacturing practices and inadequate hygienic conditions during handling and storage.","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114998800","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 (Camellia sinensis) is the most commonly consumed beverage globally after water, with black tea being the most popular type of tea drunk in Britain by people of all ages. The potential for tea to contribute to health and wellness throughout life is worthy of consideration. Tea is a low calorie drink with several bioactive polyphenol ingredients which are well known to have antioxidant activity. Black tea in particular is a source of the amino acid L-theanine which has been linked with benefits for mental, immune and cardiovascular health. Prevalence of poor health, including poor cardiovascular, metabolic, mental, brain, bone and immune health, which may result in serious outcomes, including heart disease, type 2 diabetes, osteoporosis, cognitive decline and an inability to fight infection, is high in the UK and the European region. Interest in safe, natural ingredients for promoting health and wellness is growing. Whilst tea has been consumed for centuries, its health benefits have emerged more powerfully during recent decades giving scientific credence to the traditional perception that tea makes those who include it in their pattern of daily life feel good. This review collates evidence from human studies which evaluate the health and wellness impacts of tea consumption throughout life including into old age. It explores the evidence available on tea and mental and cognitive health, cardiovascular health, metabolic health, bone health, gut health and immune health. It identifies the bioactive ingredients which are likely contributors to these health impacts and includes evidence from laboratory studies that help to explain the mechanisms by which these benefits may occur. Overall, this review concludes that tea consumption contributes to health and wellness throughout life and that everyone should be encouraged to enjoy three cups daily as part of a healthy lifestyle pattern.
{"title":"Tea and Wellness throughout Life","authors":"Mason P, B. T","doi":"10.16966/2470-6086.172","DOIUrl":"https://doi.org/10.16966/2470-6086.172","url":null,"abstract":"Tea (Camellia sinensis) is the most commonly consumed beverage globally after water, with black tea being the most popular type of tea drunk in Britain by people of all ages. The potential for tea to contribute to health and wellness throughout life is worthy of consideration. Tea is a low calorie drink with several bioactive polyphenol ingredients which are well known to have antioxidant activity. Black tea in particular is a source of the amino acid L-theanine which has been linked with benefits for mental, immune and cardiovascular health. Prevalence of poor health, including poor cardiovascular, metabolic, mental, brain, bone and immune health, which may result in serious outcomes, including heart disease, type 2 diabetes, osteoporosis, cognitive decline and an inability to fight infection, is high in the UK and the European region. Interest in safe, natural ingredients for promoting health and wellness is growing. Whilst tea has been consumed for centuries, its health benefits have emerged more powerfully during recent decades giving scientific credence to the traditional perception that tea makes those who include it in their pattern of daily life feel good. This review collates evidence from human studies which evaluate the health and wellness impacts of tea consumption throughout life including into old age. It explores the evidence available on tea and mental and cognitive health, cardiovascular health, metabolic health, bone health, gut health and immune health. It identifies the bioactive ingredients which are likely contributors to these health impacts and includes evidence from laboratory studies that help to explain the mechanisms by which these benefits may occur. Overall, this review concludes that tea consumption contributes to health and wellness throughout life and that everyone should be encouraged to enjoy three cups daily as part of a healthy lifestyle pattern.","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126984029","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 a ubiquitous and staple beverage for many people globally. It is well documented that mental well being and cardiovascular health are both recognized as being important in determining general health. The two are intricately linked as people with mental health issues are more likely to have heart disease. We systematically searched the PubMed database and selected studies by predefined eligibility criteria. The reviewed studies presented a large body of evidence indicating that black tea drinking could benefit markers of heart health, including vascular and endothelial function. There is emerging evidence that tea drinking (black and green) and aromatic inhalation of certain teas (e.g., Darjeeling and Assam teas) could aid relaxation, lower stress, dementia risk and cognitive decline and potentially improve attention and psychomotor speed in advanced age. Further human trials are warranted.
{"title":"Tea for Minds and Hearts: A Scoping Review","authors":"D. E, Bond Tj, J. G","doi":"10.16966/2470-6086.176","DOIUrl":"https://doi.org/10.16966/2470-6086.176","url":null,"abstract":"Tea is a ubiquitous and staple beverage for many people globally. It is well documented that mental well being and cardiovascular health are both recognized as being important in determining general health. The two are intricately linked as people with mental health issues are more likely to have heart disease. We systematically searched the PubMed database and selected studies by predefined eligibility criteria. The reviewed studies presented a large body of evidence indicating that black tea drinking could benefit markers of heart health, including vascular and endothelial function. There is emerging evidence that tea drinking (black and green) and aromatic inhalation of certain teas (e.g., Darjeeling and Assam teas) could aid relaxation, lower stress, dementia risk and cognitive decline and potentially improve attention and psychomotor speed in advanced age. Further human trials are warranted.","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117012249","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}
{"title":"Colorants in the Food Industry: Are they Really Necessary?","authors":"Pinto Lp","doi":"10.16966/2470-6086.180","DOIUrl":"https://doi.org/10.16966/2470-6086.180","url":null,"abstract":"","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122489888","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}
The overall objective of the study was to develop a fortified complementary porridge formulation based on maize and mushroom flours that would enhance IYCN in Siaya County, Kenya. The study assumed a single factor completely randomized experimental research design. Standard and validated procedures were used for nutrient analysis of samples; determinations were done in triplicates and means computed. Data was analyzed using SPSS Version 17. Independent t-test was used to compare mean values of samples at p value <0.05 significance level. The results show significant mean compositional differences between fortified porridge and control porridge. Fortified porridge had significantly higher content of proteins, Iron, Zinc, Thiamine, Riboflavin, Niacin and folate compare to control porridge (p<0.05). Control porridge had higher energy value than fortified porridge but the difference was not significant. The fortified porridge formulation had the capacity to enhance nutritional adequacy of infants and young children diet. The study recommends that mushroom be considered as a component in formulation of complimentary porridge flours.
该研究的总体目标是开发一种以玉米和蘑菇粉为基础的强化补充粥配方，以加强肯尼亚Siaya县的IYCN。本研究采用单因素完全随机实验研究设计。样品的营养分析采用标准和经过验证的程序;测定分三次进行，并计算平均值。数据分析使用SPSS Version 17。样本均值比较采用独立t检验，p值<0.05显著水平。结果表明，强化粥与对照粥的平均成分差异显著。强化粥的蛋白质、铁、锌、硫胺素、核黄素、烟酸和叶酸含量显著高于对照组(p<0.05)。对照粥能量值高于强化粥，但差异不显著。强化粥制剂具有提高婴幼儿膳食营养充分性的能力。该研究建议将蘑菇作为免费粥粉配方中的一种成分。
{"title":"Nutritional Value of a Mushroom Fortified Maize Porridge for Complementary Feeding in Siaya County Kenya","authors":"O. Fo, Chegemova Pm, Munyaka Aw","doi":"10.16966/2470-6086.160","DOIUrl":"https://doi.org/10.16966/2470-6086.160","url":null,"abstract":"The overall objective of the study was to develop a fortified complementary porridge formulation based on maize and mushroom flours that would enhance IYCN in Siaya County, Kenya. The study assumed a single factor completely randomized experimental research design. Standard and validated procedures were used for nutrient analysis of samples; determinations were done in triplicates and means computed. Data was analyzed using SPSS Version 17. Independent t-test was used to compare mean values of samples at p value <0.05 significance level. The results show significant mean compositional differences between fortified porridge and control porridge. Fortified porridge had significantly higher content of proteins, Iron, Zinc, Thiamine, Riboflavin, Niacin and folate compare to control porridge (p<0.05). Control porridge had higher energy value than fortified porridge but the difference was not significant. The fortified porridge formulation had the capacity to enhance nutritional adequacy of infants and young children diet. The study recommends that mushroom be considered as a component in formulation of complimentary porridge flours.","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123204616","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}
Due to the increasing concern of consumers about farmed fish contamination, in this study, different wild and farmed fish species (Nile tilapia (Oreochromis niloticus), gray mullet (Mugil cephalus), and thin lip gray mullet (Liza ramada) commonly consumed in Egypt, were chemically analyzed for the presence of heavy metals, antibiotics, polycyclic aromatic hydrocarbons, organochlorine pesticides residues, hormones and microbiologically evaluated for total counts of aerobic and coliform bacteria. Moreover, the influence of traditional cooking methods (i.e., grilling, frying, and baking) on these parameters were estimated. The results revealed that the polycyclic aromatic hydrocarbons and hormones were not detected in the fish species. However, heavy metals; cadmium, lead, nickel, cobalt, zinc, and mercury) were found in ranges of 0.014-0.35, 0.064-0.358, 0.027- 0.875, 0.058-0.750, 0160-1.345 and 0.062-0.426 mg/kg, respectively. In addition, the organochlorine pesticides residues (p,p1 -DDE, p,p1 -DDT, and Chlorpyrifos) in the studied fish samples ranged between 0.02-2.13 mg/kg in the marine sites only. The thermal treatments via grilling were the most effective cooking method followed by baking to decrease the heavy metals concentrations in the fish species. Also, all detected pesticide residues and antibiotics in different fish species were decreased by cooking methods. Generally, the studied cooking methods significantly (p<0.05) decreased the total bacterial count and coliform counts in all treated samples by %. The frying method was the most effective cooking method in decreasing bacterial counts. In addition, neither Escherichia coli nor Vibrio spp was detected in the fish samples. Moreover, the studied cooking methods seemed to be suitable for decreasing the studied contaminants. Consequently, the farmed and wild fish species in the studied sites in Ismailia Governorate, Egypt, were safe and suitable for human consumption. Periodical monitoring of all sites for pollutants is highly recommended to ensure consumer protection.
{"title":"Contaminations in Wild and Farmed Fish and Influence of Traditional Cooking Methods","authors":"A. S, Morsy N, Habiba Ra, A. M., Zayet F","doi":"10.16966/2470-6086.181","DOIUrl":"https://doi.org/10.16966/2470-6086.181","url":null,"abstract":"Due to the increasing concern of consumers about farmed fish contamination, in this study, different wild and farmed fish species (Nile tilapia (Oreochromis niloticus), gray mullet (Mugil cephalus), and thin lip gray mullet (Liza ramada) commonly consumed in Egypt, were chemically analyzed for the presence of heavy metals, antibiotics, polycyclic aromatic hydrocarbons, organochlorine pesticides residues, hormones and microbiologically evaluated for total counts of aerobic and coliform bacteria. Moreover, the influence of traditional cooking methods (i.e., grilling, frying, and baking) on these parameters were estimated. The results revealed that the polycyclic aromatic hydrocarbons and hormones were not detected in the fish species. However, heavy metals; cadmium, lead, nickel, cobalt, zinc, and mercury) were found in ranges of 0.014-0.35, 0.064-0.358, 0.027- 0.875, 0.058-0.750, 0160-1.345 and 0.062-0.426 mg/kg, respectively. In addition, the organochlorine pesticides residues (p,p1 -DDE, p,p1 -DDT, and Chlorpyrifos) in the studied fish samples ranged between 0.02-2.13 mg/kg in the marine sites only. The thermal treatments via grilling were the most effective cooking method followed by baking to decrease the heavy metals concentrations in the fish species. Also, all detected pesticide residues and antibiotics in different fish species were decreased by cooking methods. Generally, the studied cooking methods significantly (p<0.05) decreased the total bacterial count and coliform counts in all treated samples by %. The frying method was the most effective cooking method in decreasing bacterial counts. In addition, neither Escherichia coli nor Vibrio spp was detected in the fish samples. Moreover, the studied cooking methods seemed to be suitable for decreasing the studied contaminants. Consequently, the farmed and wild fish species in the studied sites in Ismailia Governorate, Egypt, were safe and suitable for human consumption. Periodical monitoring of all sites for pollutants is highly recommended to ensure consumer protection.","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121698193","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}
El-Fishawy Am, H. Hussien, Homouda Sn, Fathalla Ek
Pomegranate is a functional food of great interest and it has a multiple beneficial effects on human health. Moringa oleifera leaves have a high content of essential amino acids, iron protein and Vitamin B complex so the pomegranate and Moringa oleifera were used to improve the nutritional and hygienic quality of food products by using their extracts. Different ratio (1% and 2%) from ethanolic extract of pomegranate peels and from ethanolic extract of Moringa oleifera leaves were used in production of yoghurt and stored at 4 ± 1°C for 14 days then were analyzed for sensory evaluation and other groups of yoghurt with the same treatments were evaluated for the viability of EHEC O111:H2 count experimentally. The results showed that the sensory analysis of all treatments and control yoghurt were acceptable for all judgment members either fresh or during storage. The concentration 2% of both pomegranate peels and Moringa oleifera leaves had the highest inhibitory effect against the tested bacteria population (p<0.05) during the storage periods. It was concluded that the ethanolic extracts of both pomegranate peels and Moringa oleifera leaves can be used for yoghurt preservation to improve its quality.
{"title":"Impact of Pomegranate Peels and Moringa oleifera Extract on the Viability of E.coli O111:H2 (EHEC O111:H2) in Yoghurt","authors":"El-Fishawy Am, H. Hussien, Homouda Sn, Fathalla Ek","doi":"10.16966/2470-6086.154","DOIUrl":"https://doi.org/10.16966/2470-6086.154","url":null,"abstract":"Pomegranate is a functional food of great interest and it has a multiple beneficial effects on human health. Moringa oleifera leaves have a high content of essential amino acids, iron protein and Vitamin B complex so the pomegranate and Moringa oleifera were used to improve the nutritional and hygienic quality of food products by using their extracts. Different ratio (1% and 2%) from ethanolic extract of pomegranate peels and from ethanolic extract of Moringa oleifera leaves were used in production of yoghurt and stored at 4 ± 1°C for 14 days then were analyzed for sensory evaluation and other groups of yoghurt with the same treatments were evaluated for the viability of EHEC O111:H2 count experimentally. The results showed that the sensory analysis of all treatments and control yoghurt were acceptable for all judgment members either fresh or during storage. The concentration 2% of both pomegranate peels and Moringa oleifera leaves had the highest inhibitory effect against the tested bacteria population (p<0.05) during the storage periods. It was concluded that the ethanolic extracts of both pomegranate peels and Moringa oleifera leaves can be used for yoghurt preservation to improve its quality.","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126776562","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}
{"title":"Food Security and Nutrition among Adults Living with Disability in Nakuru County, Kenya","authors":"P. Chege, Gachuiri Gw, Z. Ndungu","doi":"10.16966/2470-6086.157","DOIUrl":"https://doi.org/10.16966/2470-6086.157","url":null,"abstract":"","PeriodicalId":129242,"journal":{"name":"Nutrition and Food Technology: Open Access","volume":"289 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124169016","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：