Pub Date : 2020-06-30DOI: 10.47363/jftns/2020(2)103
Okigbo Rn, Obanubi Si
A study on the medicinal mushroom (Ganoderma lucidum) was conducted from May to July 2015 to document the medicinal importance of Ganoderma lucidum “Itu” by the Warri South people in Warri, Delta State, Nigeria. This mushroom was identified and collected during field trip and visits to traditional medical practitioners. Four mushrooms species were identified out of which 2 are edible, 1 is used medicinally and 1 is feared by the locals and trial’s of the community because of its poisonous content. These mushroom were briefly described, their uses, local names and part used were listed. These mushrooms are faced with rapid extinction because its knowledge and use are not passed to younger generation.
{"title":"A Study on the Ganoderma Lucidum of Warri South Local Government Area","authors":"Okigbo Rn, Obanubi Si","doi":"10.47363/jftns/2020(2)103","DOIUrl":"https://doi.org/10.47363/jftns/2020(2)103","url":null,"abstract":"A study on the medicinal mushroom (Ganoderma lucidum) was conducted from May to July 2015 to document the medicinal importance of Ganoderma lucidum “Itu” by the Warri South people in Warri, Delta State, Nigeria. This mushroom was identified and collected during field trip and visits to traditional medical practitioners. Four mushrooms species were identified out of which 2 are edible, 1 is used medicinally and 1 is feared by the locals and trial’s of the community because of its poisonous content. These mushroom were briefly described, their uses, local names and part used were listed. These mushrooms are faced with rapid extinction because its knowledge and use are not passed to younger generation.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86326592","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 : 2020-06-30DOI: 10.47363/jftns/2020(2)102
Dessalegn Demeke, Biruk Getahun
Background: Spices and condiments are substances added to foods to enhance aroma and taste. Traditional preparation of spice and condiments increase food flavors and give value for indigenous knowledge. Methods: One houndred sixty nine informants were selected by using random sampling technique. Semistractured interview and prepared Question are were employed to collect pertinent data on the local use of spice and condiments. The data obtained were analyzed by using analytical tools commonly ordered in ethnobiologiacal studies like preference ranking, direct matrix ranking and paired wise compression. Result: Twenty four species of spice were found in the market. Eight condiments were identified in routinely prepared dishes. From the result of Paired comparison Allium sativum scores the highest use value in the preparation of spice and condiments. Preference ranking result also indicated that Red pepper is the most preferred condiment by the inhabitant of local community. This study also indicated that the indigenous knowledge in the preparation of spice vary with age groups with the elder more knowledgeable than youngsters. The indigenous knowledge also under threat as the young are not interested in the domestic activities. Conclusion: There is knowledge limitation (deterioration) in the younger generation. The younger generation keep to learn, preserve and maintain their ancestral wisdom with respect to the indigenous use of spice and condiments in the local resident.
{"title":"Assessing Ethnophsiological Use of Spices and Condiment in Prepared Dishes in Bahir Dar city, Bahir Dar, Ethiopia: Ethnophysiological Qualitative Study","authors":"Dessalegn Demeke, Biruk Getahun","doi":"10.47363/jftns/2020(2)102","DOIUrl":"https://doi.org/10.47363/jftns/2020(2)102","url":null,"abstract":"Background: Spices and condiments are substances added to foods to enhance aroma and taste. Traditional preparation of spice and condiments increase food flavors and give value for indigenous knowledge. Methods: One houndred sixty nine informants were selected by using random sampling technique. Semistractured interview and prepared Question are were employed to collect pertinent data on the local use of spice and condiments. The data obtained were analyzed by using analytical tools commonly ordered in ethnobiologiacal studies like preference ranking, direct matrix ranking and paired wise compression. Result: Twenty four species of spice were found in the market. Eight condiments were identified in routinely prepared dishes. From the result of Paired comparison Allium sativum scores the highest use value in the preparation of spice and condiments. Preference ranking result also indicated that Red pepper is the most preferred condiment by the inhabitant of local community. This study also indicated that the indigenous knowledge in the preparation of spice vary with age groups with the elder more knowledgeable than youngsters. The indigenous knowledge also under threat as the young are not interested in the domestic activities. Conclusion: There is knowledge limitation (deterioration) in the younger generation. The younger generation keep to learn, preserve and maintain their ancestral wisdom with respect to the indigenous use of spice and condiments in the local resident.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74786161","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 : 2020-06-30DOI: 10.47363/jftns/2020(2)105
Gerald C. Hsu
{"title":"Differences in Physical Characteristics between Low-Carb and HighCarb Meals Using Food Nutrition Segmentation Analysis (GH-Method: Math-Physical Medicine)","authors":"Gerald C. Hsu","doi":"10.47363/jftns/2020(2)105","DOIUrl":"https://doi.org/10.47363/jftns/2020(2)105","url":null,"abstract":"","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80395379","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 : 2020-06-30DOI: 10.47363/jftns/2020(2)104
A. H. Rad, Mahsa Khaleghi
Rhus coriaria Linn. (Anacardiacea), commonly known as sumac, grows in non-agriculturally regions and its various species may be used for medicinal purposes. This plant is grows mainly in Iran, Afghanistan and the Mediterranean bordering countries. In folk medicine, it was used for treatment of stroke chronic symptoms, diarrhea-dysentery, hemorrhoids, leucorrhea, sore throat, ophthalmic, wound healing, pain and liver disease. Also sumac has protective effect on some risk factors of atherosclerosis and oxidative stress. Results have shown that sumac may be a source of hydrolysable tannin and natural antimicrobial agents making it a usable natural preservative, antioxidant and antimicrobial component in food industry. These biological properties may be attributed to the presence of individual phytochemicals, mainly phenolic compounds. This review presents a changing outlook for consumers and producers regarding the applications of sumac in food formulations.
{"title":"Sumac in Food Industry: A Changing Outlook for Consumer and Producer","authors":"A. H. Rad, Mahsa Khaleghi","doi":"10.47363/jftns/2020(2)104","DOIUrl":"https://doi.org/10.47363/jftns/2020(2)104","url":null,"abstract":"Rhus coriaria Linn. (Anacardiacea), commonly known as sumac, grows in non-agriculturally regions and its various species may be used for medicinal purposes. This plant is grows mainly in Iran, Afghanistan and the Mediterranean bordering countries. In folk medicine, it was used for treatment of stroke chronic symptoms, diarrhea-dysentery, hemorrhoids, leucorrhea, sore throat, ophthalmic, wound healing, pain and liver disease. Also sumac has protective effect on some risk factors of atherosclerosis and oxidative stress. Results have shown that sumac may be a source of hydrolysable tannin and natural antimicrobial agents making it a usable natural preservative, antioxidant and antimicrobial component in food industry. These biological properties may be attributed to the presence of individual phytochemicals, mainly phenolic compounds. This review presents a changing outlook for consumers and producers regarding the applications of sumac in food formulations.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80105294","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}
N. Ahmadi, K. K. Darani, S. Shahraki, A. Mortazavian, M. Mashayekh, R. Komeili, E. Azadnia
Propionibacterium is capable of producing many important industrial products such as propionic acid, vitamin B 12 and bacteriocin. Also it shows some probiotic health benefits and produces stimulator of intestinal bacteria. The aim of this research is to evaluate the effect of pH control on biomass, propionic, acetic and lactic acids production in fed-batch system by Propionibacterium freudenreichii ssp. shermanii and Lactobacillus acidophilus. Fermentation was conducted in a 3-L fermentor containing base medium and molasses as the carbon source in which milk feeding were added in 36th hour and maintained at 30 °C. Total fermentation time was 144 h. Every 24 h sampling has been done to measure the biomass and organic acids. Yield of biomass and acid production were compared in two separate trials: one treatment without pH control and another in which pH was maintained at 6.5 by using NaOH 1N. Content of biomass and organic acid were measured by freeze drying method and HPLC, respectively. The final concentration of the obtained responses in treatments with and without pH control is as following (g/L): biomass 6.22±0.04 and 13.76 ±0.04; propionic acid, 5.25±0.02 and 5.67±0.01; acetic acid 5.86±0.02 and 6.33±0.06; and lactic acid 11.34±0.09 and 7.40±0.07. In treatment which pH has not been controlled, production of dried biomass, propionic and acetic acid were higher than controlled treatment. So production of a beverage containing propionic acid could be recommended due to satiety-inducing and saturation effect in consumer.
{"title":"Fed-batch fermentation of propionic, acetic and lactic acid production","authors":"N. Ahmadi, K. K. Darani, S. Shahraki, A. Mortazavian, M. Mashayekh, R. Komeili, E. Azadnia","doi":"10.13005/OJC/310174","DOIUrl":"https://doi.org/10.13005/OJC/310174","url":null,"abstract":"Propionibacterium is capable of producing many important industrial products such as propionic acid, vitamin B 12 and bacteriocin. Also it shows some probiotic health benefits and produces stimulator of intestinal bacteria. The aim of this research is to evaluate the effect of pH control on biomass, propionic, acetic and lactic acids production in fed-batch system by Propionibacterium freudenreichii ssp. shermanii and Lactobacillus acidophilus. Fermentation was conducted in a 3-L fermentor containing base medium and molasses as the carbon source in which milk feeding were added in 36th hour and maintained at 30 °C. Total fermentation time was 144 h. Every 24 h sampling has been done to measure the biomass and organic acids. Yield of biomass and acid production were compared in two separate trials: one treatment without pH control and another in which pH was maintained at 6.5 by using NaOH 1N. Content of biomass and organic acid were measured by freeze drying method and HPLC, respectively. The final concentration of the obtained responses in treatments with and without pH control is as following (g/L): biomass 6.22±0.04 and 13.76 ±0.04; propionic acid, 5.25±0.02 and 5.67±0.01; acetic acid 5.86±0.02 and 6.33±0.06; and lactic acid 11.34±0.09 and 7.40±0.07. In treatment which pH has not been controlled, production of dried biomass, propionic and acetic acid were higher than controlled treatment. So production of a beverage containing propionic acid could be recommended due to satiety-inducing and saturation effect in consumer.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"8 1","pages":"113-121"},"PeriodicalIF":0.0,"publicationDate":"2013-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86559168","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":"Isolation and Identification of Lactobacillus Strains from Behbahan Local Cheeses and Investigation of Technological and Antimicrobial Properties of These Strains against Major Food Pathogens","authors":"B. Alizadeh Behbahani, M. Noshad","doi":"10.52547/nsft.16.1.133","DOIUrl":"https://doi.org/10.52547/nsft.16.1.133","url":null,"abstract":"","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70690314","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":"Effects of Breads Containing Flaxseeds on Serum Levels of Apelin and Lipids in Hyperlipidemic Patients","authors":"N. Shakeri, MH Entezari, B. Abbasi","doi":"10.52547/nsft.16.1.1","DOIUrl":"https://doi.org/10.52547/nsft.16.1.1","url":null,"abstract":"","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70689879","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}
S. Dolati, S. Mansouri, A. Vadizadeh, Khoosheh Namiranian, T. Anafge, F. Mohammadi
{"title":"Effects of Aerobic Training and Dietary Approaches to Stop Hypertension Diets on Insulin Response and Resistance in Women with Gestational Diabetes","authors":"S. Dolati, S. Mansouri, A. Vadizadeh, Khoosheh Namiranian, T. Anafge, F. Mohammadi","doi":"10.52547/nsft.16.1.27","DOIUrl":"https://doi.org/10.52547/nsft.16.1.27","url":null,"abstract":"","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70690603","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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