Pub Date : 2021-09-30DOI: 10.47363/jftns/2021(3)121
F. Meng, C. Ao
As a traditional Chinese medicine and food, jujube is rich in minerals, dietary fiber, polysaccharides, vitamins and other healthy nutrients, which are the supplemental nutrition to wheat flour. This paper studied the bread quality with jujube powder and determined the appropriate ratio of jujube powder to wheat flour. The related characteristics of bread with jujube powder were analyzed by Electronic nose (E-nose), solid phase micro-extraction gas chromatography-mass spectrometry (SPME-GC-MS), scanning electron microscope, texture analyzer, and Sensory Texture Evaluation Methodology, respectively. The total phenolic content and antioxidant activity of the finished bread were evaluated. The results showed that with the increase of the addition of jujube powder, the specific volume, moisture content and elasticity of bread decreased gradually, while the softness and chewiness were increased progressively. The total phenol content and antioxidant activity of bread increased gradually with the adding of jujube powder content. The bread quality was the best when the addition of 4g of jujube powder/100g of wheat flour. While new volatile substances of jujube bread included hexane, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-phyran-4-one, n-Hexadecane, and l- Caryophyllene, as well as alcohol. Microstructural analysis showed that the structure of stomata changed significantly with the adding of jujube powder. The size of stomata and density of bread are not significantly different from those of ordinary bread with less than 4% jujube powder.
红枣作为一种传统的中药和食品，含有丰富的矿物质、膳食纤维、多糖、维生素等健康营养素，是小麦粉的补充营养。研究了红枣粉对面包品质的影响，确定了红枣粉与小麦粉的合适配比。采用电子鼻(E-nose)、固相微萃取气相色谱-质谱(SPME-GC-MS)、扫描电镜、质构分析仪和感官质构评价方法对红枣粉面包的相关性状进行分析。测定了成品面包的总酚含量和抗氧化活性。结果表明，随着红枣粉添加量的增加，面包的比容、含水率和弹性逐渐降低，柔软度和嚼劲逐渐增强。随着红枣粉含量的增加，面包的总酚含量和抗氧化活性逐渐提高。当红枣粉添加量为4g /小麦粉添加量为100g时，面包品质最佳。而枣面包的挥发性新物质有己烷、2,3 -二氢- 3,5 -二羟基-6-甲基-4- h - phyran4 -one、正十六烷、1 -石竹烯以及醇。显微结构分析表明，随着红枣粉的添加，气孔结构发生了显著变化。红枣粉含量低于4%时，面包的气孔大小和密度与普通面包无显著差异。
{"title":"Study on the Effect of Jujube Powder on the Quality of Bread","authors":"F. Meng, C. Ao","doi":"10.47363/jftns/2021(3)121","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)121","url":null,"abstract":"As a traditional Chinese medicine and food, jujube is rich in minerals, dietary fiber, polysaccharides, vitamins and other healthy nutrients, which are the supplemental nutrition to wheat flour. This paper studied the bread quality with jujube powder and determined the appropriate ratio of jujube powder to wheat flour. The related characteristics of bread with jujube powder were analyzed by Electronic nose (E-nose), solid phase micro-extraction gas chromatography-mass spectrometry (SPME-GC-MS), scanning electron microscope, texture analyzer, and Sensory Texture Evaluation Methodology, respectively. The total phenolic content and antioxidant activity of the finished bread were evaluated. The results showed that with the increase of the addition of jujube powder, the specific volume, moisture content and elasticity of bread decreased gradually, while the softness and chewiness were increased progressively. The total phenol content and antioxidant activity of bread increased gradually with the adding of jujube powder content. The bread quality was the best when the addition of 4g of jujube powder/100g of wheat flour. While new volatile substances of jujube bread included hexane, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-phyran-4-one, n-Hexadecane, and l- Caryophyllene, as well as alcohol. Microstructural analysis showed that the structure of stomata changed significantly with the adding of jujube powder. The size of stomata and density of bread are not significantly different from those of ordinary bread with less than 4% jujube powder.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87247043","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)119
Luciana França Matoso Barbalho
This bibliographic research sought to address environmental aspects that can influence human eating behavior. It addressed the influence of the media in the choice of food, the importance of the family as an interferer in the process of forming children’s eating habits, as well as the accessibility to foods rich in fat, sodium and sugar, which has become greater due to the growing emergence of fast food chains, making the habit of eating outside the home more constant, driving, in a way, the greater consumption of these caloric foods, which contributes to the emergence of obesity. Therefore, it is possible to conclude that it is essential that interventions are carried out in this environment that can contribute to the installation and maintenance of obesity, as the environmental scenario is considered modifiable and can influence the process of building the child’s eating habits and, consequently, of the adult individual.
{"title":"Factors of an Obesogenic Environment That Influence in Human Food Behavior","authors":"Luciana França Matoso Barbalho","doi":"10.47363/jftns/2021(3)119","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)119","url":null,"abstract":"This bibliographic research sought to address environmental aspects that can influence human eating behavior. It addressed the influence of the media in the choice of food, the importance of the family as an interferer in the process of forming children’s eating habits, as well as the accessibility to foods rich in fat, sodium and sugar, which has become greater due to the growing emergence of fast food chains, making the habit of eating outside the home more constant, driving, in a way, the greater consumption of these caloric foods, which contributes to the emergence of obesity. Therefore, it is possible to conclude that it is essential that interventions are carried out in this environment that can contribute to the installation and maintenance of obesity, as the environmental scenario is considered modifiable and can influence the process of building the child’s eating habits and, consequently, of the adult individual.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"42 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78762803","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)127
Okoronkwo U Christopher, Ebere Ugochukwu, E. Mazi
Objective: Amino Acid, phytochemical and Acute Toxicity levels (LD50) of date palm seeds were evaluated in the present study. Seeds of five varieties of date palm fruits at mature stage were manually isolated, soaked in water, oven dried and milled into flour. Five varieties of Deglet Nour, Lulu, Bomaan, Fardh and Barhe were used. Results: The seeds contained all the essential and non-essential amino acids. Leucine was in highest quantity of (10.10-12.02g/100g protein) while Glutamic acid had the highest amount of 18.62-21.04g/100g protein. Significant amount of oxalate (6.31-8.89 mg/100g), phytate (5.15-8.37mg/100g), Hydrogen Cyanide (3.26-5.34mg/100g), Tannin (3.40-6.31mg/100g), Saponin (2.29-4.36mg/100g) were found in all the five varieties. The LD50 tests outcome suggests that the samples were completely free from any form of toxicity since all treated experimental animals showed no sign of toxicity, rather looked physically healthy and emotionally stable all through the period, even at 5000mg/kg body weight of the samples. Conclusion: The seeds were found to be edible and safe. They can be used in formulating diets. Conventional processing methods will ensure the elimination of the anti-nutrients.The seed flour can therefore be used as composite with other flours and hence find application in food industries such as bakery industry.
{"title":"Amino Acid Profile, Phytochemical Evaluation and Acute Toxicity (Ld50) Determination of Five Varieties of Date Palm (Phoenix Dactylifera) Seeds","authors":"Okoronkwo U Christopher, Ebere Ugochukwu, E. Mazi","doi":"10.47363/jftns/2021(3)127","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)127","url":null,"abstract":"Objective: Amino Acid, phytochemical and Acute Toxicity levels (LD50) of date palm seeds were evaluated in the present study. Seeds of five varieties of date palm fruits at mature stage were manually isolated, soaked in water, oven dried and milled into flour. Five varieties of Deglet Nour, Lulu, Bomaan, Fardh and Barhe were used. Results: The seeds contained all the essential and non-essential amino acids. Leucine was in highest quantity of (10.10-12.02g/100g protein) while Glutamic acid had the highest amount of 18.62-21.04g/100g protein. Significant amount of oxalate (6.31-8.89 mg/100g), phytate (5.15-8.37mg/100g), Hydrogen Cyanide (3.26-5.34mg/100g), Tannin (3.40-6.31mg/100g), Saponin (2.29-4.36mg/100g) were found in all the five varieties. The LD50 tests outcome suggests that the samples were completely free from any form of toxicity since all treated experimental animals showed no sign of toxicity, rather looked physically healthy and emotionally stable all through the period, even at 5000mg/kg body weight of the samples. Conclusion: The seeds were found to be edible and safe. They can be used in formulating diets. Conventional processing methods will ensure the elimination of the anti-nutrients.The seed flour can therefore be used as composite with other flours and hence find application in food industries such as bakery industry.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75250557","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)122
A. S. Dashteghol, A. Naseri
In the present investigation the effect of drip lateral installation depths and emitter spacing on sugarcane crop water productivity and yield was studied by installing laterals at 15, 20 and 30 cm depths from surface, while the emitters were spaced at 50, 60 and 75 cm. A factorial experiment in the form of randomized complete block design was carried out at the Sugarcane Research and Training Institute of Khuzestan in South-West of Iran. Sugarcane quantity specifications results showed there was significant difference between treatments in terms of drip emitter spacing and lateral installation depths and their interactions at 1% probability level. Similar trends were also observed in case of quality traits of sugarcane. Investigating the water productivity index for sugarcane and sugar yield it showed that treatments were significant in terms of the space between emitters at 1% probability level. The maximum sugarcane yield was observed in the treatment with a space between emitters of 50 cm, and 20 cm of installation depth. At 60 cm space the emitters of 60 cm and the installation depth of application of 20 cm, the highest water productivity was obtained, reaching 7.18 and 0.87 kg/m3 for produced sugarcane and sugar respectively.
{"title":"Effect of Installation Depths and Emitter Spacing on Water Productivity and Yield of a Subsurface Drip Irrigated Sugarcane","authors":"A. S. Dashteghol, A. Naseri","doi":"10.47363/jftns/2021(3)122","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)122","url":null,"abstract":"In the present investigation the effect of drip lateral installation depths and emitter spacing on sugarcane crop water productivity and yield was studied by installing laterals at 15, 20 and 30 cm depths from surface, while the emitters were spaced at 50, 60 and 75 cm. A factorial experiment in the form of randomized complete block design was carried out at the Sugarcane Research and Training Institute of Khuzestan in South-West of Iran. Sugarcane quantity specifications results showed there was significant difference between treatments in terms of drip emitter spacing and lateral installation depths and their interactions at 1% probability level. Similar trends were also observed in case of quality traits of sugarcane. Investigating the water productivity index for sugarcane and sugar yield it showed that treatments were significant in terms of the space between emitters at 1% probability level. The maximum sugarcane yield was observed in the treatment with a space between emitters of 50 cm, and 20 cm of installation depth. At 60 cm space the emitters of 60 cm and the installation depth of application of 20 cm, the highest water productivity was obtained, reaching 7.18 and 0.87 kg/m3 for produced sugarcane and sugar respectively.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79051040","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)126
Ablaku Ab, Ablaku Be
A study was carried out on the effects of hydrogen peroxide and benzene treatments on morphological traits of sesame (Sesamum indicum L.) in Keffi. NCRIBEN-02M variety of sesame was exposed to varying concentration (100, 75, 50, 25 and 0%), of benzene, hydrogen peroxide, and the mixture of the two chemical mutagens. The M2 generation of the genotypes were assessed for plant height, number of leaves, leaves area. Benzene treatment, at all levels, have the highest plant height. The increase in number of leaves and leaf area are significant at p≤0.05 and 95% confidence. The optimum concentrations of the mutagens used for mutation in sesame, were effective at 100 and 75% of all the treatments. The most effective mutagen for inducing mutation in sesame under Keffi environment is benzene, followed by Hydrogen Peroxide. Benzene and hydrogen peroxide have proven themselves as chemical mutagens, in mutation breeding. They have unlocked several agronomic traits in sesame. Further, study on these mutagens will enhance the genetic variability in the growing of sesame for higher performance
{"title":"Effects of Hydrogen Peroxide and Benzene Treatments on Morphological Traits of Sesame (Sesamum indicum L.)","authors":"Ablaku Ab, Ablaku Be","doi":"10.47363/jftns/2021(3)126","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)126","url":null,"abstract":"A study was carried out on the effects of hydrogen peroxide and benzene treatments on morphological traits of sesame (Sesamum indicum L.) in Keffi. NCRIBEN-02M variety of sesame was exposed to varying concentration (100, 75, 50, 25 and 0%), of benzene, hydrogen peroxide, and the mixture of the two chemical mutagens. The M2 generation of the genotypes were assessed for plant height, number of leaves, leaves area. Benzene treatment, at all levels, have the highest plant height. The increase in number of leaves and leaf area are significant at p≤0.05 and 95% confidence. The optimum concentrations of the mutagens used for mutation in sesame, were effective at 100 and 75% of all the treatments. The most effective mutagen for inducing mutation in sesame under Keffi environment is benzene, followed by Hydrogen Peroxide. Benzene and hydrogen peroxide have proven themselves as chemical mutagens, in mutation breeding. They have unlocked several agronomic traits in sesame. Further, study on these mutagens will enhance the genetic variability in the growing of sesame for higher performance","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79354181","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)123
Melaku Tafese Awulachew
This paper aims to Provide an overview of food preservation related to the shelf-life and stability of food products including sourdough-risen flatbread (injera). Understanding the properties and composition of injera products enables one for a better option for maintaining food quality at desirable level of properties or nature for their maximum benefits. Food quality loss can be described in terms of as environmental factors which include temperature, relative humidity, light, mechanical stress and total pressure such as compositional factors, concentration of reactive species, microorganism levels, catalysts, reaction inhibitors, pH and water activity, as well. There are a range of points in the food chain where manufacturers can influence the mix of intrinsic and extrinsic factors which affect shelf-life. Advances in processing and packaging materials and techniques have increased the options available for maintaining quality and for improving the shelf-life of foods.
{"title":"Food Product Shelf Stability Overview of Sourdough-risen Flatbread","authors":"Melaku Tafese Awulachew","doi":"10.47363/jftns/2021(3)123","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)123","url":null,"abstract":"This paper aims to Provide an overview of food preservation related to the shelf-life and stability of food products including sourdough-risen flatbread (injera). Understanding the properties and composition of injera products enables one for a better option for maintaining food quality at desirable level of properties or nature for their maximum benefits. Food quality loss can be described in terms of as environmental factors which include temperature, relative humidity, light, mechanical stress and total pressure such as compositional factors, concentration of reactive species, microorganism levels, catalysts, reaction inhibitors, pH and water activity, as well. There are a range of points in the food chain where manufacturers can influence the mix of intrinsic and extrinsic factors which affect shelf-life. Advances in processing and packaging materials and techniques have increased the options available for maintaining quality and for improving the shelf-life of foods.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88210350","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)120
A. Omer
The move towards a de-carbonised world, driven partly by climate science and partly by the business opportunities it offers, will need the promotion of environmentally friendly alternatives, if an acceptable stabilisation level of atmospheric carbon dioxide is to be achieved. The use of natural resoucses that have not any air pollution or greenhouse gases and provides comfortable coexistence of human, livestock, and plants. The greenhouses require air conditioning process to control their temperature and relative humidity to suit specific plants. To achieve this goal, a novel air humidifier and/or dehumidifier systems using mop fans had been designed and employed in an experimental greenhouse to evaluate its performance under a controlled environment. The mop fan help to reduce the energy consumption of the greenhouse whilst providing a pleasant environment for the plants inside the greenhouse. The system was designed taking into account the meteorological conditions, which affect the environment inside the greenhouse. The performance of the system was monitored over a period of time by measuring the temperature and relative humidity of the greenhouse. Results of the monitoring have shown that the system was able to provide comfortable conditions (temperatures of 16-26oC and relative humidity of 65%) suitable for the plants grown in the experimental greenhouse. This device enable to minimse the temperature variation and, hence, avoided the hazard of any sudden climatic change inside the greenhouse
{"title":"Analytical Studies of Energy Efficiency Development of the Greenhouses","authors":"A. Omer","doi":"10.47363/jftns/2021(3)120","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)120","url":null,"abstract":"The move towards a de-carbonised world, driven partly by climate science and partly by the business opportunities it offers, will need the promotion of environmentally friendly alternatives, if an acceptable stabilisation level of atmospheric carbon dioxide is to be achieved. The use of natural resoucses that have not any air pollution or greenhouse gases and provides comfortable coexistence of human, livestock, and plants. The greenhouses require air conditioning process to control their temperature and relative humidity to suit specific plants. To achieve this goal, a novel air humidifier and/or dehumidifier systems using mop fans had been designed and employed in an experimental greenhouse to evaluate its performance under a controlled environment. The mop fan help to reduce the energy consumption of the greenhouse whilst providing a pleasant environment for the plants inside the greenhouse. The system was designed taking into account the meteorological conditions, which affect the environment inside the greenhouse. The performance of the system was monitored over a period of time by measuring the temperature and relative humidity of the greenhouse. Results of the monitoring have shown that the system was able to provide comfortable conditions (temperatures of 16-26oC and relative humidity of 65%) suitable for the plants grown in the experimental greenhouse. This device enable to minimse the temperature variation and, hence, avoided the hazard of any sudden climatic change inside the greenhouse","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"86 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82069362","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)124
C. Ajenu, EE Imhontu
Natural products are essential components in the human diet providing vital micronutrients such as vitamins (A, B, C, E) and minerals (calcium, potassium, sodium etc.) that are essential for proper growth and development as well as playing other roles in normal body function or metabolism. The aim of this study is to evaluate the proximate and micronutrient composition of some selected plant samples: pawpaw, carrots, turmeric and coconut. The proximate and micronutrient composition of the different fruits evaluation was carried out using methods. Results obtained shows that carrot have the highest moisture content of 84.1%, pawpaw have the highest fiber content of 23.8%, crude protein content of 12.8% and ash content of 9.6%. Coconuts have the highest fat content of 43.0% and the highest carbohydrate content was recorded in turmeric (68.59%). Highest vitamin C content was recorded in pawpaw 60.3 mg, while coconut have the highest zinc (8.0 mg), copper (4.2 mg) and iron (21.3 mg) content. Carrots have the highest sodium content of 84.0 mg. These fruits are cheap and rich in several micronutrients thus consuming them often will help reduce micronutrient malnutrition. They can also be processed into various forms domestically and on industrial scale for juices, soups, etc and can also be used to complement other foods to improve both nutrient and sensory attribute.
{"title":"Comparative Evaluation of the Proximate and Micro-Nutritional Benefits of Pawpaw, Carrots, Turmeric and Coconut","authors":"C. Ajenu, EE Imhontu","doi":"10.47363/jftns/2021(3)124","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)124","url":null,"abstract":"Natural products are essential components in the human diet providing vital micronutrients such as vitamins (A, B, C, E) and minerals (calcium, potassium, sodium etc.) that are essential for proper growth and development as well as playing other roles in normal body function or metabolism. The aim of this study is to evaluate the proximate and micronutrient composition of some selected plant samples: pawpaw, carrots, turmeric and coconut. The proximate and micronutrient composition of the different fruits evaluation was carried out using methods. Results obtained shows that carrot have the highest moisture content of 84.1%, pawpaw have the highest fiber content of 23.8%, crude protein content of 12.8% and ash content of 9.6%. Coconuts have the highest fat content of 43.0% and the highest carbohydrate content was recorded in turmeric (68.59%). Highest vitamin C content was recorded in pawpaw 60.3 mg, while coconut have the highest zinc (8.0 mg), copper (4.2 mg) and iron (21.3 mg) content. Carrots have the highest sodium content of 84.0 mg. These fruits are cheap and rich in several micronutrients thus consuming them often will help reduce micronutrient malnutrition. They can also be processed into various forms domestically and on industrial scale for juices, soups, etc and can also be used to complement other foods to improve both nutrient and sensory attribute.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"289 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79424183","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 : 2021-06-30DOI: 10.47363/jftns/2021(3)117
Asma Khan
Childhood, overweight and obesity are increasingly significant problems, and ones that are likely to endure and to have long term adverse influences on the health of individuals and populations unless action is taken to reverse the trend. A number of factors have been suggested as contributing to the development of childhood obesity. These include genetic factors, decreasing levels of physical activity, increased time spent in sedentary behavior and changes in diet. In addition, lifestyle factors, including family influences, changes in society and media advertising, have been associated with the increasing incidence of obesity and overweight in childhood. To address the problem, health care professionals should incorporate appropriate screening in their child practice. Comprehensive assessment of children who are, or who are at risk of becoming, obese is also necessary
{"title":"“Childhood Obesity its Factors, Complications and Impact on Overall Health in Children”","authors":"Asma Khan","doi":"10.47363/jftns/2021(3)117","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)117","url":null,"abstract":"Childhood, overweight and obesity are increasingly significant problems, and ones that are likely to endure and to have long term adverse influences on the health of individuals and populations unless action is taken to reverse the trend. A number of factors have been suggested as contributing to the development of childhood obesity. These include genetic factors, decreasing levels of physical activity, increased time spent in sedentary behavior and changes in diet. In addition, lifestyle factors, including family influences, changes in society and media advertising, have been associated with the increasing incidence of obesity and overweight in childhood. To address the problem, health care professionals should incorporate appropriate screening in their child practice. Comprehensive assessment of children who are, or who are at risk of becoming, obese is also necessary","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80782222","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 : 2021-06-30DOI: 10.47363/jftns/2021(3)116
Adeyeye Ei, Idowu Ot
This article reports the amino acid composition of the Nigerian local cheese called ‘wara’. ‘Wara’ is made by boiling cow milk with some added coagulant to cuddle the milk protein resulting in coagulated milk protein and whey. ‘Wara’ used to be an excellent source of nutrients such as proteins, fats, minerals and vitamins. Samples were purchased in Ado-Ekiti, Nigeria. Amino acid values were high (g/100g crude protein) in Leu, Asp, Glu, Pro, Phe, Arg with total value of 97.7. The quality parameters of the amino acids were: TEAA (42.6g/100g and 43.6%) whereas TNEAA (55.1g/100g and 56.4%); TArAA (12.8g/100g and 13.1%); TBAA (14.2g/100g and 14.5%); TSAA (3.10g/100g and 3.17%); %Cys in TSAA (51.4); Leu/Ile ratio (1.74); P-PER1 (2.65); P-PER2 (2.48); P-PER3 (2.41); EAAI1 (soybean standard) (1.29) and EAAI2 (egg standard) (99.9); BV (97.2) and Lys/Trp ratio (3.62). The statistical analysis of TEAA/TNEAA at r=0.01 was not significantly different. On the amino acid scores, Met was limiting (0.459) at egg comparison, Lys was limiting at both FAO/WHO [24] and preschool EAA requirements with respective values of 0.966 and 0.97. Estimates of essential amino acid requirements at ages 10-12 years (mg/kg/day) showed the ‘wara’ sample to be better than the standard by 3.72-330% with Lys (3.72%) being least better and Trp (330%) being most. The results showed that ‘wara’ is protein-condensed which can be eaten as raw cheese, flavoured snack, sandwich filling or fried cake.
{"title":"Amino Acid Characteristics of Nigerian Local Cheese (‘Wara’)","authors":"Adeyeye Ei, Idowu Ot","doi":"10.47363/jftns/2021(3)116","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)116","url":null,"abstract":"This article reports the amino acid composition of the Nigerian local cheese called ‘wara’. ‘Wara’ is made by boiling cow milk with some added coagulant to cuddle the milk protein resulting in coagulated milk protein and whey. ‘Wara’ used to be an excellent source of nutrients such as proteins, fats, minerals and vitamins. Samples were purchased in Ado-Ekiti, Nigeria. Amino acid values were high (g/100g crude protein) in Leu, Asp, Glu, Pro, Phe, Arg with total value of 97.7. The quality parameters of the amino acids were: TEAA (42.6g/100g and 43.6%) whereas TNEAA (55.1g/100g and 56.4%); TArAA (12.8g/100g and 13.1%); TBAA (14.2g/100g and 14.5%); TSAA (3.10g/100g and 3.17%); %Cys in TSAA (51.4); Leu/Ile ratio (1.74); P-PER1 (2.65); P-PER2 (2.48); P-PER3 (2.41); EAAI1 (soybean standard) (1.29) and EAAI2 (egg standard) (99.9); BV (97.2) and Lys/Trp ratio (3.62). The statistical analysis of TEAA/TNEAA at r=0.01 was not significantly different. On the amino acid scores, Met was limiting (0.459) at egg comparison, Lys was limiting at both FAO/WHO [24] and preschool EAA requirements with respective values of 0.966 and 0.97. Estimates of essential amino acid requirements at ages 10-12 years (mg/kg/day) showed the ‘wara’ sample to be better than the standard by 3.72-330% with Lys (3.72%) being least better and Trp (330%) being most. The results showed that ‘wara’ is protein-condensed which can be eaten as raw cheese, flavoured snack, sandwich filling or fried cake.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76968280","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：