Pub Date : 2023-10-31DOI: 10.47363/jftns/2023(5)158
Rasha N Arafa, Ghada A Ali, Ahmad E Abd El-Gawad
Date fruit is a globally important commodity that plays a significant role in the economic and political lives of date-growing areas. The date palm has phases of ripening as hababauk, kimri, khalal, rutab, and tamer. Sugar, protein, fat, minerals, ash, pectin, crude fiber, polyphenols and water, the primary components of dates. Products made from date palms include semi-finished and ready-to-use date items as well as products made from date pomace, juice, syrup, spread, and pomace. In the processing of yogurt, date palm pomace powder with concentrations of 10, 20 and 30% was applied. Date palm pomace powder has been shown to improve the chemical properties of yogurt (mineral content, pH, titrable acidity, total solids, ash, fat, protein content, and vitamin C), viscosity and syneresis. Comparisons between sample yogurts supplemented with various amounts of date palm pomace yogurt and plain yogurt were performed (control). The yogurt’s total sugar, protein, fiber, vitamin C, and mineral contents were improved by adding date palm pomace at varied quantities (10, 20 and 30%). Yogurt’s pH and lipid content were significantly lower with the addition of date palm powder. Yogurt that had date palm pomace added to it had greater viscosity and less product syneresis than control yogurt. Additionally, so that we could effectively utilize the date palm byproduct, we produced enriched, one of which was dairy, which is high in dietary fiber, minerals and antioxidants, all of which serve to mitigate the harmful effects of dairy.
{"title":"The Evaluation of Date Palm Pomace on the Physical Qualities and Acceptance of Yogurt","authors":"Rasha N Arafa, Ghada A Ali, Ahmad E Abd El-Gawad","doi":"10.47363/jftns/2023(5)158","DOIUrl":"https://doi.org/10.47363/jftns/2023(5)158","url":null,"abstract":"Date fruit is a globally important commodity that plays a significant role in the economic and political lives of date-growing areas. The date palm has phases of ripening as hababauk, kimri, khalal, rutab, and tamer. Sugar, protein, fat, minerals, ash, pectin, crude fiber, polyphenols and water, the primary components of dates. Products made from date palms include semi-finished and ready-to-use date items as well as products made from date pomace, juice, syrup, spread, and pomace. In the processing of yogurt, date palm pomace powder with concentrations of 10, 20 and 30% was applied. Date palm pomace powder has been shown to improve the chemical properties of yogurt (mineral content, pH, titrable acidity, total solids, ash, fat, protein content, and vitamin C), viscosity and syneresis. Comparisons between sample yogurts supplemented with various amounts of date palm pomace yogurt and plain yogurt were performed (control). The yogurt’s total sugar, protein, fiber, vitamin C, and mineral contents were improved by adding date palm pomace at varied quantities (10, 20 and 30%). Yogurt’s pH and lipid content were significantly lower with the addition of date palm powder. Yogurt that had date palm pomace added to it had greater viscosity and less product syneresis than control yogurt. Additionally, so that we could effectively utilize the date palm byproduct, we produced enriched, one of which was dairy, which is high in dietary fiber, minerals and antioxidants, all of which serve to mitigate the harmful effects of dairy.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135929429","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 : 2022-03-31DOI: 10.47363/jftns/2022(4)136
Huda H.A. Bashir, I. Elimam
This study was conducted to evaluate performance of Baggara claves in West Kordofan State, Sudan. Forty eight calves were selected from the herd of Baggara cattle. The calves were weighed and divided into four groups A, B, C and D, each group comprised of (12) calves according to their dams parity order as first, 2nd , 3rd and 4th parity in complete randomized design. F test and Duncan’s were used for data analysis and mean separation. All calves were raised on natural grazing. Analysis of variance showed that calves birth weight was significantly (p<0.05) affected by parity, with mean birth weights were 21.33 ± 2.65, 23.03 ±2.35 , 26.82 ± 4.15 and 28.30 ± 3.40 Kg for calves born in group A, B, C and D respectively. Calves birth weight significantly (p<0.05) affected by gender of claves. Male calves scored higher weight compared with female calves, male (31.50±1.51kg) and female (25.25 ±2.63kg) calves had high weight at birth. Weaning weight, daily gain, growth rate and mortality rate were significant (p<0.05) influence by parity and calves gender. The high (p<0.05) growth rate was obtained for calves born in group D. In conclusion, Baggara calves that depended on natural grazing showed better production and reproduction performance with advance of parity order.
{"title":"Evaluation of Baggara Calves Performance Under Traditional System in West Kordofan State, Sudan","authors":"Huda H.A. Bashir, I. Elimam","doi":"10.47363/jftns/2022(4)136","DOIUrl":"https://doi.org/10.47363/jftns/2022(4)136","url":null,"abstract":"This study was conducted to evaluate performance of Baggara claves in West Kordofan State, Sudan. Forty eight calves were selected from the herd of Baggara cattle. The calves were weighed and divided into four groups A, B, C and D, each group comprised of (12) calves according to their dams parity order as first, 2nd , 3rd and 4th parity in complete randomized design. F test and Duncan’s were used for data analysis and mean separation. All calves were raised on natural grazing. Analysis of variance showed that calves birth weight was significantly (p<0.05) affected by parity, with mean birth weights were 21.33 ± 2.65, 23.03 ±2.35 , 26.82 ± 4.15 and 28.30 ± 3.40 Kg for calves born in group A, B, C and D respectively. Calves birth weight significantly (p<0.05) affected by gender of claves. Male calves scored higher weight compared with female calves, male (31.50±1.51kg) and female (25.25 ±2.63kg) calves had high weight at birth. Weaning weight, daily gain, growth rate and mortality rate were significant (p<0.05) influence by parity and calves gender. The high (p<0.05) growth rate was obtained for calves born in group D. In conclusion, Baggara calves that depended on natural grazing showed better production and reproduction performance with advance of parity order.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79054231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-31DOI: 10.47363/jftns/2021(3)129
Okigbo Rn, Anuagasi Cl
Diseases affecting Mushrooms in Africa was reviewed in this study. Mushrooms are fleshy saprophytic fungi with noticeable fruiting bodies, achlorophylous and large enough to be harvested by hand. Edible mushrooms are highly nutritious and can be used as alternatives to meat, milk and eggs. Mushrooms have a history of economic importance in Africa as food and as medicine serving as good health supplements for the treatment of certain diseases of mankind. Mushrooms like other cultivated vegetable crops are subject to attack by pests and pathogens. Mushrooms in Africa are susceptible to a variety of viral, bacterial and fungal diseases that may affect mushroom yield and quality. Intensive cultivation of edible mushroom is often affected by some fungal and bacterial diseases that frequently cause dramatic losses. Pests and disease problems have higher chances of occurring when mushrooms are grown in one location over a long period of time. These infections are also facilitated by the prevalent conditions such as warm temperature, humidity, carbon dioxide levels and presence of pests under which the mushroom cultivation is carried out. There are other major causes of mushroom diseases besides fungi, bacteria, nematodes, viruses or pests. These are abiotic stress namely nutrient deficiencies, toxic chemicals, improper climatic conditions as well as poor ventilation which cause mushroom abnormalities. Some mushroom diseases are very difficult to control. However, careful farm management and extreme hygiene may prevent major attacks. Moreover, shelf life quality is severely affected by diseases that are still asymptomatic at the time of harvest. Strict maintenance of sanitation and hygiene in the farm helps to control mushroom diseases. Some control measures include the use of disinfectants such as chlorine and the application of selected fungicides. However, this involves significant costs and leaves undesired residues in the ecosystem. Most chemicals that are still allowed have failed to adequately control major mushroom diseases as resistance is easily induced. Other control measures such as bio-control and the use of resistant varieties are suggested good alternatives to chemical control. More research is required to detect the best pesticide-free alternatives for controlling the diseases and pests of mushrooms for the preservation of Africa’s precious heritage, mushrooms.
{"title":"Diseases Affecting Mushrooms in Africa","authors":"Okigbo Rn, Anuagasi Cl","doi":"10.47363/jftns/2021(3)129","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)129","url":null,"abstract":"Diseases affecting Mushrooms in Africa was reviewed in this study. Mushrooms are fleshy saprophytic fungi with noticeable fruiting bodies, achlorophylous and large enough to be harvested by hand. Edible mushrooms are highly nutritious and can be used as alternatives to meat, milk and eggs. Mushrooms have a history of economic importance in Africa as food and as medicine serving as good health supplements for the treatment of certain diseases of mankind. Mushrooms like other cultivated vegetable crops are subject to attack by pests and pathogens. Mushrooms in Africa are susceptible to a variety of viral, bacterial and fungal diseases that may affect mushroom yield and quality. Intensive cultivation of edible mushroom is often affected by some fungal and bacterial diseases that frequently cause dramatic losses. Pests and disease problems have higher chances of occurring when mushrooms are grown in one location over a long period of time. These infections are also facilitated by the prevalent conditions such as warm temperature, humidity, carbon dioxide levels and presence of pests under which the mushroom cultivation is carried out. There are other major causes of mushroom diseases besides fungi, bacteria, nematodes, viruses or pests. These are abiotic stress namely nutrient deficiencies, toxic chemicals, improper climatic conditions as well as poor ventilation which cause mushroom abnormalities. Some mushroom diseases are very difficult to control. However, careful farm management and extreme hygiene may prevent major attacks. Moreover, shelf life quality is severely affected by diseases that are still asymptomatic at the time of harvest. Strict maintenance of sanitation and hygiene in the farm helps to control mushroom diseases. Some control measures include the use of disinfectants such as chlorine and the application of selected fungicides. However, this involves significant costs and leaves undesired residues in the ecosystem. Most chemicals that are still allowed have failed to adequately control major mushroom diseases as resistance is easily induced. Other control measures such as bio-control and the use of resistant varieties are suggested good alternatives to chemical control. More research is required to detect the best pesticide-free alternatives for controlling the diseases and pests of mushrooms for the preservation of Africa’s precious heritage, mushrooms.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84865267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-31DOI: 10.47363/jftns/2021(3)130
Sa Baba, I. Adamu
Global warning and thus climate change is a global issue and its consequences are being felt at varying degrees in different parts of the world. The developing countries are more vulnerable to its effects because of their poor economic status and political instability. In recent times, experiences of more flooding, erosion, drought, storms, rise in sea level and other extreme weather conditions resulting in poverty, degraded environment and low agricultural productivity. It’s devastating impact on various dimension of human endeavours and socio-economic income of nations and individual cannot be over emphasized. Climatologically, has an extremely variable rainfall distribution, which will be exacerbated by climate change. This will inevitably impact on agriculture and the availability of water to sustain human activities. These future climate change impacts are likely to aggravate the harmful effects of poor land use; practices, especially deforestation, soil degradation and water pollution. Communities that have been made vulnerable by economic hardship and disease will find it even harder to cope. Climate change is perhaps the most serious environmental threat to the fight against hunger, malnutrition, diseases and poverty in sub-Saharan Africa mainly through its impact on agricultural productivity
{"title":"Implications of Climate Change on Agricultural Productivity: A Review","authors":"Sa Baba, I. Adamu","doi":"10.47363/jftns/2021(3)130","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)130","url":null,"abstract":"Global warning and thus climate change is a global issue and its consequences are being felt at varying degrees in different parts of the world. The developing countries are more vulnerable to its effects because of their poor economic status and political instability. In recent times, experiences of more flooding, erosion, drought, storms, rise in sea level and other extreme weather conditions resulting in poverty, degraded environment and low agricultural productivity. It’s devastating impact on various dimension of human endeavours and socio-economic income of nations and individual cannot be over emphasized. Climatologically, has an extremely variable rainfall distribution, which will be exacerbated by climate change. This will inevitably impact on agriculture and the availability of water to sustain human activities. These future climate change impacts are likely to aggravate the harmful effects of poor land use; practices, especially deforestation, soil degradation and water pollution. Communities that have been made vulnerable by economic hardship and disease will find it even harder to cope. Climate change is perhaps the most serious environmental threat to the fight against hunger, malnutrition, diseases and poverty in sub-Saharan Africa mainly through its impact on agricultural productivity","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73576610","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-31DOI: 10.47363/jftns/2021(3)134
Shankar Neupane, Krishna Hari Dhakal, R. Darai
A field experiment was conducted at the agronomy block of National Cattle Research Program, Rampur, Chitwan, Nepal during the soybean growing season of fiscal year 2015. The objective of this study was to analyze oil concentration of soybean seed and also evaluate the yield performance and its correlation to yield components. Layout of field was carried out in Randomized Complete Block Design (RCBD) within three replications and comprised of 15 accessions. Laboratory analysis for oil concentration was done in the Department of Food Technology and Quality Control, Kathmandu by Soxhlet apparatus. There was significant variation in oil concentration found among the test accessions. The highest average oil concentration was found in TGX1990- 110FN (17.95%) followed by TGX1989-68FN (17.41%) and TGX1990-106FN (17.31%) while the highest yield was produced by IITA accession TGX1990-52F (4.30t/ha) followed by TGX1989-48FN (3.87t/ha) and TGX1989-45F (3.74t/ha). Correlation between the different yield attributing traits like days to 50% flowering, days to pod setting, days to maturity, plant height, seeds per ten pods, nodes per plant, number of branches and hundred seed weight with the yield was observed. The result showed the significant positive correlation towards the yield. Based on the above mentioned traits and the ranges of oil concentration can be given prime importance to enhance the breeding programs.
{"title":"Variation in Oil Concentration and Agronomic Performances of Soybean Accessions at Chitwan, Nepal","authors":"Shankar Neupane, Krishna Hari Dhakal, R. Darai","doi":"10.47363/jftns/2021(3)134","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)134","url":null,"abstract":"A field experiment was conducted at the agronomy block of National Cattle Research Program, Rampur, Chitwan, Nepal during the soybean growing season of fiscal year 2015. The objective of this study was to analyze oil concentration of soybean seed and also evaluate the yield performance and its correlation to yield components. Layout of field was carried out in Randomized Complete Block Design (RCBD) within three replications and comprised of 15 accessions. Laboratory analysis for oil concentration was done in the Department of Food Technology and Quality Control, Kathmandu by Soxhlet apparatus. There was significant variation in oil concentration found among the test accessions. The highest average oil concentration was found in TGX1990- 110FN (17.95%) followed by TGX1989-68FN (17.41%) and TGX1990-106FN (17.31%) while the highest yield was produced by IITA accession TGX1990-52F (4.30t/ha) followed by TGX1989-48FN (3.87t/ha) and TGX1989-45F (3.74t/ha). Correlation between the different yield attributing traits like days to 50% flowering, days to pod setting, days to maturity, plant height, seeds per ten pods, nodes per plant, number of branches and hundred seed weight with the yield was observed. The result showed the significant positive correlation towards the yield. Based on the above mentioned traits and the ranges of oil concentration can be given prime importance to enhance the breeding programs.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83560332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-31DOI: 10.47363/jftns/2021(3)135
Rafiya Munshi, A. Kochhar, A. Kaur
Osteoporosis is defined as a disorder or impairment in bone mass, strength, and microarchitectur, leading to increased risk for fracture, disability, loss of independence and even death. Optimum nutrition and diet rich in nutrients specific to bone health goes a long way in optimising the bone mass, as well as in prevention against this disorder. This study investigates the impact of nutritional and lifestyle changes on women in middle to older age group who are at risk of osteoporosis. Out of total (N=139 Females) screened participants to get females (n=60) for study in 40-60 years age groups, 43% were found at risk of osteoporosis. Reduced intake of proteins and minerals, ignorance of diversity in fruit and vegetable consumption was significantly (p≤0.05; 0.01) correlated with decreased BMD score, serum calcium and phosphorus levels. After several developmental trials; a formulation of mixture of cereals (20%), soy flour (20%), diverse fruit (30%), honey (20%), fat (6%), two herbs (2%) and flax seeds (2%) with overall acceptability score of 8.25 and significantly (p≤0.05) high in essential nutrients was selected for intervention to 50 % of women ( pre-15n, post-15n) participating in this study for a period of 90 days. The BMD scores, anthropometric and biochemical markers were assessed before and after the intervention period. After random supplementation of both the groups, improvement in biochemical markers specific to skeletal health was reported in test groups. The participants also mentioned decrease in frequent occurrence of pain and related symptoms. The observed effect of supplement has a potential to effectively reduce the risk of osteoporosis among females.
{"title":"Impact of Lifestyle and Nutritional Adaptation Strategies on Bone Health of Middle to Older Aged Women at Risk of Osteoporosis","authors":"Rafiya Munshi, A. Kochhar, A. Kaur","doi":"10.47363/jftns/2021(3)135","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)135","url":null,"abstract":"Osteoporosis is defined as a disorder or impairment in bone mass, strength, and microarchitectur, leading to increased risk for fracture, disability, loss of independence and even death. Optimum nutrition and diet rich in nutrients specific to bone health goes a long way in optimising the bone mass, as well as in prevention against this disorder. This study investigates the impact of nutritional and lifestyle changes on women in middle to older age group who are at risk of osteoporosis. Out of total (N=139 Females) screened participants to get females (n=60) for study in 40-60 years age groups, 43% were found at risk of osteoporosis. Reduced intake of proteins and minerals, ignorance of diversity in fruit and vegetable consumption was significantly (p≤0.05; 0.01) correlated with decreased BMD score, serum calcium and phosphorus levels. After several developmental trials; a formulation of mixture of cereals (20%), soy flour (20%), diverse fruit (30%), honey (20%), fat (6%), two herbs (2%) and flax seeds (2%) with overall acceptability score of 8.25 and significantly (p≤0.05) high in essential nutrients was selected for intervention to 50 % of women ( pre-15n, post-15n) participating in this study for a period of 90 days. The BMD scores, anthropometric and biochemical markers were assessed before and after the intervention period. After random supplementation of both the groups, improvement in biochemical markers specific to skeletal health was reported in test groups. The participants also mentioned decrease in frequent occurrence of pain and related symptoms. The observed effect of supplement has a potential to effectively reduce the risk of osteoporosis among females.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90743926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-31DOI: 10.47363/jftns/2021(3)132
P. Raghav, Uma Kizhuveetil, K. Joshi
In addition to being popular today in India, Litti Chokha, a traditional dish that comes from Bihar state, is now a dish of people globally. Litti appears to be baati with similar durability and shelter that makes food easy to store and carry on long journeys. The nutritional value of the different filled spices and herbs adds to the potential value of the food in nutraceuticals. In addition, chickpea is an excellent source of minerals (calcium, phosphorus, magnesium, zinc, and iron), fatty acids unsaturated, and β-carotene. Due to these properties and compatibility with wheat flour and chickpeas, Litti is suitable as an amplification agent. In this research, Remove these words development and standardization of the preparation of chickpea flour fortified Litti was studied. Nutritionally enhanced litti were prepared using wheat flour and chickpea flour incorporated in various ratios (20%–60%). Litti prepared from 40% incorporation (C2) had a higher acceptance compared to others. The variant C2 contained protein 8.20g, fat 3.22g, carbohydrate 26.83g, energy 523.0 kcal, and fiber 7.06g
{"title":"Development and Standardization of Naturally Fortified Litti – Chokha","authors":"P. Raghav, Uma Kizhuveetil, K. Joshi","doi":"10.47363/jftns/2021(3)132","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)132","url":null,"abstract":"In addition to being popular today in India, Litti Chokha, a traditional dish that comes from Bihar state, is now a dish of people globally. Litti appears to be baati with similar durability and shelter that makes food easy to store and carry on long journeys. The nutritional value of the different filled spices and herbs adds to the potential value of the food in nutraceuticals. In addition, chickpea is an excellent source of minerals (calcium, phosphorus, magnesium, zinc, and iron), fatty acids unsaturated, and β-carotene. Due to these properties and compatibility with wheat flour and chickpeas, Litti is suitable as an amplification agent. In this research, Remove these words development and standardization of the preparation of chickpea flour fortified Litti was studied. Nutritionally enhanced litti were prepared using wheat flour and chickpea flour incorporated in various ratios (20%–60%). Litti prepared from 40% incorporation (C2) had a higher acceptance compared to others. The variant C2 contained protein 8.20g, fat 3.22g, carbohydrate 26.83g, energy 523.0 kcal, and fiber 7.06g","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86903465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-31DOI: 10.47363/jftns/2021(3)131
Gobeng Likambo Seme Mamuru, J. Qiang
China’s yellow catfish (Pelteobagrus fulvidraco) productions has undergone a rapid growth since the year 2000 and Its Productions increased high ranging from 50, 000 tones to 114, 000 tons in 2007, and to over 300, 000 tons in 2014 by far the largest producer in the world. Yellow catfish (Pelteobagrus fulvidraco) are freshwater species native to Chinese waters. The aim of the study is to provide a better understanding on the present trends in the economic and technical efficiency of Yellow catfish (Pelteobagrus fulvidraco) production in China and learn from the Chinese wider experiences as a guide to the developing countries as they strive to develop their aquaculture sectors. The method of the study employed secondary data information collected from the reputable sources such as Food and Agriculture Organization of the United Nations, Nanjing Agriculture University-electronic library, China fisheries year books and annual reports including other relevant websites browsed containing some valuable information about Chinese aquaculture status and the data gathered was analyzed. Freshwater aquaculture in China has made a concerted effort to uplift culture practices on selected, high-valued, indigenous fish species. Currently yellow catfish has well established seed production technology, feed production, and efficient culture technology systems. It’s economically preferred by many consumers both in the local markets as well as international markets particularly by the south-eastern Asian countries like Japan and Korea. Despite the economic importance of yellow catfish species in the aquaculture sector, there is still limited information on its economic and technical efficiency production. Thus, this review paper highlights the economic and technical efficiency of yellow catfish production performances and focus on identifying critical matters that can support and improve yellow catfish productions in China as well as in the developing countries.
{"title":"The Economic and Technical Efficiency of Yellow Cat Fish (Pelteobagrus Fulvidraco) Production in China","authors":"Gobeng Likambo Seme Mamuru, J. Qiang","doi":"10.47363/jftns/2021(3)131","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)131","url":null,"abstract":"China’s yellow catfish (Pelteobagrus fulvidraco) productions has undergone a rapid growth since the year 2000 and Its Productions increased high ranging from 50, 000 tones to 114, 000 tons in 2007, and to over 300, 000 tons in 2014 by far the largest producer in the world. Yellow catfish (Pelteobagrus fulvidraco) are freshwater species native to Chinese waters. The aim of the study is to provide a better understanding on the present trends in the economic and technical efficiency of Yellow catfish (Pelteobagrus fulvidraco) production in China and learn from the Chinese wider experiences as a guide to the developing countries as they strive to develop their aquaculture sectors. The method of the study employed secondary data information collected from the reputable sources such as Food and Agriculture Organization of the United Nations, Nanjing Agriculture University-electronic library, China fisheries year books and annual reports including other relevant websites browsed containing some valuable information about Chinese aquaculture status and the data gathered was analyzed. Freshwater aquaculture in China has made a concerted effort to uplift culture practices on selected, high-valued, indigenous fish species. Currently yellow catfish has well established seed production technology, feed production, and efficient culture technology systems. It’s economically preferred by many consumers both in the local markets as well as international markets particularly by the south-eastern Asian countries like Japan and Korea. Despite the economic importance of yellow catfish species in the aquaculture sector, there is still limited information on its economic and technical efficiency production. Thus, this review paper highlights the economic and technical efficiency of yellow catfish production performances and focus on identifying critical matters that can support and improve yellow catfish productions in China as well as in the developing countries.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87125255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-31DOI: 10.47363/jftns/2021(3)133
Nathanaël Doré Chimi Chimi, L. Onambele
Aim or Purpose: The aim of this study was to investigate the factors associated with oral health-related quality Of life (OHRQOL) in adults in Mbouda (Cameroon) in 2020. Materials and Methods: A descriptive cross-sectional survey with nonprobability sampling was used in this study from March to November 2020. A sample of 238 adults aged from 18 to 65 years residing in Mbouda completed an oral health survey to assess the factors associated to OHRQOL. The means and standard deviations of the OHIP-14 index were calculated and associated to individual and environmental factors and biological functions. Normality test, Mann-Whitney U-test, Kruskal-Wallis test and the coefficient of spearman correlation were used for data analysis. The level of significance was set at p < 0.05. An approval to conduct the study was obtained from the institutional research ethics committee for human health. Results: The most affected domains of the OHIP-14 index score among adults were physical pain (42.6%) and psychological discomfort (39.2%). Age group, level of education, number of daily brushes, fixed salary, accessibility, periodontal disease and tooth decay were significantly associated with OHRQOL. After multiple linear regression, periodontal disease, accessibility and dental caries were retained as predictors of OHRQOL in adults of Mbouda. Conclusions: The establishment of an oral health program, the strengthening of an effective oral hygiene, the promotion of oral health and the reduction of geographic and financial barriers are necessary to finally improve OHRQOL among adults in Mbouda.
{"title":"Oral Health-Related Quality of Life in Adults in Mbouda/Cameroon 2020","authors":"Nathanaël Doré Chimi Chimi, L. Onambele","doi":"10.47363/jftns/2021(3)133","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)133","url":null,"abstract":"Aim or Purpose: The aim of this study was to investigate the factors associated with oral health-related quality Of life (OHRQOL) in adults in Mbouda (Cameroon) in 2020. Materials and Methods: A descriptive cross-sectional survey with nonprobability sampling was used in this study from March to November 2020. A sample of 238 adults aged from 18 to 65 years residing in Mbouda completed an oral health survey to assess the factors associated to OHRQOL. The means and standard deviations of the OHIP-14 index were calculated and associated to individual and environmental factors and biological functions. Normality test, Mann-Whitney U-test, Kruskal-Wallis test and the coefficient of spearman correlation were used for data analysis. The level of significance was set at p < 0.05. An approval to conduct the study was obtained from the institutional research ethics committee for human health. Results: The most affected domains of the OHIP-14 index score among adults were physical pain (42.6%) and psychological discomfort (39.2%). Age group, level of education, number of daily brushes, fixed salary, accessibility, periodontal disease and tooth decay were significantly associated with OHRQOL. After multiple linear regression, periodontal disease, accessibility and dental caries were retained as predictors of OHRQOL in adults of Mbouda. Conclusions: The establishment of an oral health program, the strengthening of an effective oral hygiene, the promotion of oral health and the reduction of geographic and financial barriers are necessary to finally improve OHRQOL among adults in Mbouda.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88763970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-30DOI: 10.47363/jftns/2021(3)128
Wasihun Wale
This study was conducted on effect of blending ratio of mango juice on physicochemical and sensory acceptability of soya yoghurt. To evaluate physicchemical (PH, TSS and titrateble acid) and sensory acceptability (color, taste, flavor, mouth feel and overall acceptability), four formulations of soya yoghurt samples were prepared from blending ratio of 100:0% (S1 ), 90:10% (S2 ), 80:20%(S3 ), 70:30% (S4 ) soya yoghurt and mango juice, respectively. Designs of the study were Completely Randomized for physicochemical properties and randomized complete block design for sensory acceptability with four treatments and three replications. Physicochemical properties (PH and TSS) of soya yoghurt samples had shown significant difference (p< 0.05) in mean scores, but titrateble acid of soya yoghurt samples had not shown significant difference (p<0.05) in mean scores when the amount of mango juice were increased in blending ratio. Sensory acceptability of soya yoghurt samples were increased as increase the amount of mango juice in blending ratio except color when panelists were evaluated. Soya yoghurt sample four (S4 ) had highest mean scores of sensory acceptability (flavor = 4.65, taste = 4.53, mouth feel = 4.37 and overall acceptability = 4.93) as compared to other soya yoghurt samples. Control (S1 ) soya yoghurt sample had highest mean score (4.67) of color than other soya yoghurt samples. Based on result of this study, soya yoghurt sample four (S4 =70% soya yoghurt: 30% mango juice) was recommended to increase sensory acceptability of soya yoghurt that is important for milk intolerance children. Further study will be needed on nutritional composition of soya yoghurt samples blended with mango juice.
{"title":"Effect of Blending Ratio of Mango Juice on Physicochemical and Sensory Acceptability of Soya Yoghurt, Southern Ethiopia","authors":"Wasihun Wale","doi":"10.47363/jftns/2021(3)128","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)128","url":null,"abstract":"This study was conducted on effect of blending ratio of mango juice on physicochemical and sensory acceptability of soya yoghurt. To evaluate physicchemical (PH, TSS and titrateble acid) and sensory acceptability (color, taste, flavor, mouth feel and overall acceptability), four formulations of soya yoghurt samples were prepared from blending ratio of 100:0% (S1 ), 90:10% (S2 ), 80:20%(S3 ), 70:30% (S4 ) soya yoghurt and mango juice, respectively. Designs of the study were Completely Randomized for physicochemical properties and randomized complete block design for sensory acceptability with four treatments and three replications. Physicochemical properties (PH and TSS) of soya yoghurt samples had shown significant difference (p< 0.05) in mean scores, but titrateble acid of soya yoghurt samples had not shown significant difference (p<0.05) in mean scores when the amount of mango juice were increased in blending ratio. Sensory acceptability of soya yoghurt samples were increased as increase the amount of mango juice in blending ratio except color when panelists were evaluated. Soya yoghurt sample four (S4 ) had highest mean scores of sensory acceptability (flavor = 4.65, taste = 4.53, mouth feel = 4.37 and overall acceptability = 4.93) as compared to other soya yoghurt samples. Control (S1 ) soya yoghurt sample had highest mean score (4.67) of color than other soya yoghurt samples. Based on result of this study, soya yoghurt sample four (S4 =70% soya yoghurt: 30% mango juice) was recommended to increase sensory acceptability of soya yoghurt that is important for milk intolerance children. Further study will be needed on nutritional composition of soya yoghurt samples blended with mango juice.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77106198","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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