Pub Date : 2019-01-01DOI: 10.26502/jfsnr.2642-11000023
Kemelo Sanett Matela, M. Pillai, P. Matebesi-Ranthimo, M. Ntakatsane
A total of nine commercially available yoghurt samples were purchased from Maseru, the Kingdom of Lesotho and were analysed for their proximate compositions such as protein, fat, crude fibre, ash, moisture and carbohydrate. Additionally, physiochemical properties such as percentages of total solids, solids non-fat (SNF) and gross energy content of all nine samples were also analysed. The percentages of protein content, fat content, crude fibre, ash content, moisture content and the carbohydrate content of samples were found to be 1.95-2.70, 1.49-3.50, 0.00-0.08, 0.28-0.95, 76.08-80.07 and 13.65-19.20%, respectively. The total solids and the SNF of the samples were found to be 19.93-23.56 and 6.85-21.68%, respectively. The gross energy content of samples was found to be 85.00-104.75 Kcal/100g. Our study showed that the compositions of all samples were significantly different (p<0.05).
{"title":"Analysis of Proximate Compositions and Physiochemical Properties of Some Yoghurt Samples from Maseru, Lesotho","authors":"Kemelo Sanett Matela, M. Pillai, P. Matebesi-Ranthimo, M. Ntakatsane","doi":"10.26502/jfsnr.2642-11000023","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000023","url":null,"abstract":"A total of nine commercially available yoghurt samples were purchased from Maseru, the Kingdom of Lesotho and were analysed for their proximate compositions such as protein, fat, crude fibre, ash, moisture and carbohydrate. Additionally, physiochemical properties such as percentages of total solids, solids non-fat (SNF) and gross energy content of all nine samples were also analysed. The percentages of protein content, fat content, crude fibre, ash content, moisture content and the carbohydrate content of samples were found to be 1.95-2.70, 1.49-3.50, 0.00-0.08, 0.28-0.95, 76.08-80.07 and 13.65-19.20%, respectively. The total solids and the SNF of the samples were found to be 19.93-23.56 and 6.85-21.68%, respectively. The gross energy content of samples was found to be 85.00-104.75 Kcal/100g. Our study showed that the compositions of all samples were significantly different (p<0.05).","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"126 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79802676","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 : 2019-01-01DOI: 10.26502/jfsnr.2642-11000024
M Lozano-Gendreau, Vélez-Ruiz Jf
In the last decade, consumption and development of salad dressings has shown a continuous growing and their importance is increasing in Mexico and worldwide. These products are composed of oil, vinegar, spices, flavors and some hydrocolloids, among others. The formulation or specific composition is determinant on their characteristics and particularly, some physicochemical and flow properties. The objective of this study was to characterize and analyze a new salad dressing, and to observe how the incorporation of some components affects its properties. In order to study the physicochemical and flow behavior of a new mustard-vinaigrette salad dressing, different systems were elaborated. Two groups of samples were prepared; the first one included nine dressings or systems, with three different oil:vinegar rates and three mustard concentrations and stored four weeks. The second group consisted only of four systems with a constant concentration of mustard that were stored also through four weeks at two temperatures. Determinations of acidity, adhesivity, color, density, drop size, emulsion stability, flow properties, moisture, pH, retro-extrusion force, and water activity were carried out for most of the systems. Oil concentration had a significant effect on acidity, adhesivity, density, emulsion stability, flow properties, moisture, and water activity, in which the emulsifying capacity of the mustard was corroborated. The storage time showed a significant effect on adhesivity, emulsion stability, flow, luminosity and retro-extrusion properties. A modified Herschel and Bulkley model fitted better the flow behavior than other two equations. Analysis of variance allowed to know the significant effect of the studied variables on the yield stress, flow index and consistency coefficient obtained from the modified flow model.
{"title":"Physicochemical and Flow Characterization of a Mustard-Vinaigrette Salad Dressing","authors":"M Lozano-Gendreau, Vélez-Ruiz Jf","doi":"10.26502/jfsnr.2642-11000024","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000024","url":null,"abstract":"In the last decade, consumption and development of salad dressings has shown a continuous growing and their importance is increasing in Mexico and worldwide. These products are composed of oil, vinegar, spices, flavors and some hydrocolloids, among others. The formulation or specific composition is determinant on their characteristics and particularly, some physicochemical and flow properties. The objective of this study was to characterize and analyze a new salad dressing, and to observe how the incorporation of some components affects its properties. In order to study the physicochemical and flow behavior of a new mustard-vinaigrette salad dressing, different systems were elaborated. Two groups of samples were prepared; the first one included nine dressings or systems, with three different oil:vinegar rates and three mustard concentrations and stored four weeks. The second group consisted only of four systems with a constant concentration of mustard that were stored also through four weeks at two temperatures. Determinations of acidity, adhesivity, color, density, drop size, emulsion stability, flow properties, moisture, pH, retro-extrusion force, and water activity were carried out for most of the systems. Oil concentration had a significant effect on acidity, adhesivity, density, emulsion stability, flow properties, moisture, and water activity, in which the emulsifying capacity of the mustard was corroborated. The storage time showed a significant effect on adhesivity, emulsion stability, flow, luminosity and retro-extrusion properties. A modified Herschel and Bulkley model fitted better the flow behavior than other two equations. Analysis of variance allowed to know the significant effect of the studied variables on the yield stress, flow index and consistency coefficient obtained from the modified flow model.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87829320","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 : 2019-01-01DOI: 10.26502/jfsnr.2642-11000033
Mala Thakur, R. Virk, Pritpal S Sangha, V. Saxena
Turmeric, also known as Curcuma longa, is growing in popularity across the globe due to its countless historically recognized benefits to human health. People are incorporating this spice in one way or another into their diets because of the positive impacts it is known for. In many clinical aspects, this spice has proved to heal and show positive results in various types of illnesses amongst patients. Most importantly, turmeric is known for its crucial roles in the ancient Indian practice of Ayurveda medicine, also known as homeopathic medicine in the western world. Alzheimer’s disease (AD), an irreversible type of dementia that causes patients to have problems with their memory and behavior, is one of the leading causes of death in the United States of America. When comparing the statistics of AD related deaths in the United States to Asian countries, the numbers are quite high. With turmeric being one of the key ingredients in Asian foods, a potential correlation between Alzheimer’s disease and the consumption of turmeric may be the reasoning behind the low deaths related to AD. Related studies were explored to examine the benefits of turmeric and its role in prevention of Alzheimer’s disease.
{"title":"The Effects of Turmeric on Alzheimer’s Patients","authors":"Mala Thakur, R. Virk, Pritpal S Sangha, V. Saxena","doi":"10.26502/jfsnr.2642-11000033","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000033","url":null,"abstract":"Turmeric, also known as Curcuma longa, is growing in popularity across the globe due to its countless historically recognized benefits to human health. People are incorporating this spice in one way or another into their diets because of the positive impacts it is known for. In many clinical aspects, this spice has proved to heal and show positive results in various types of illnesses amongst patients. Most importantly, turmeric is known for its crucial roles in the ancient Indian practice of Ayurveda medicine, also known as homeopathic medicine in the western world. Alzheimer’s disease (AD), an irreversible type of dementia that causes patients to have problems with their memory and behavior, is one of the leading causes of death in the United States of America. When comparing the statistics of AD related deaths in the United States to Asian countries, the numbers are quite high. With turmeric being one of the key ingredients in Asian foods, a potential correlation between Alzheimer’s disease and the consumption of turmeric may be the reasoning behind the low deaths related to AD. Related studies were explored to examine the benefits of turmeric and its role in prevention of Alzheimer’s disease.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89443073","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 : 2019-01-01DOI: 10.26502/jfsnr.2642-11000011
Léandre Gandji, C Evariste S Mitchikpe, Julien G Djego
Child malnutrition is one of the public health problems. Unfortunately, some of our vegetables such as Adansonia digitata, Bombax brevicuspe, Ceiba pentandra and Grewia venusta, with important nutritional value, are neglected. To assess the nutritional value of these vegetables, their protein, lipid, fibre and mineral content as well as polyphenols have been determined using reference methods as per AOAC (Association of Official Analytical Chemists). The results showed that the leaves of A. digitata, B. brevicuspe, C. pentandra and the flower buds of G. venusta have a protein content from 17.19 g/100g; 19.84 g/100g; 9.26 g/100g; 13.01 g/100g respectively. Their lipid content is respectively 1.03 g/100g; 1.71 g/100g; 2.75 g/100g; 0.12 g/100g and their fibre content varies from 9.42 to 24.95 g/100g. These plants are also rich in iron, calcium, magnesium and vitamin C. In addition, the polyphenol content of these plants shows that they are important in the prevention of certain diseases. Given the different nutritional potential of each of these plants, it would be useful to popularize them in order to contribute to improving the quality of the food consumed by the population.
{"title":"Nutritional and Functional Properties of Four Traditional Mucilaginous Vegetables used by Rural Populations in Benin Republic","authors":"Léandre Gandji, C Evariste S Mitchikpe, Julien G Djego","doi":"10.26502/jfsnr.2642-11000011","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000011","url":null,"abstract":"Child malnutrition is one of the public health problems. Unfortunately, some of our vegetables such as Adansonia digitata, Bombax brevicuspe, Ceiba pentandra and Grewia venusta, with important nutritional value, are neglected. To assess the nutritional value of these vegetables, their protein, lipid, fibre and mineral content as well as polyphenols have been determined using reference methods as per AOAC (Association of Official Analytical Chemists). The results showed that the leaves of A. digitata, B. brevicuspe, C. pentandra and the flower buds of G. venusta have a protein content from 17.19 g/100g; 19.84 g/100g; 9.26 g/100g; 13.01 g/100g respectively. Their lipid content is respectively 1.03 g/100g; 1.71 g/100g; 2.75 g/100g; 0.12 g/100g and their fibre content varies from 9.42 to 24.95 g/100g. These plants are also rich in iron, calcium, magnesium and vitamin C. In addition, the polyphenol content of these plants shows that they are important in the prevention of certain diseases. Given the different nutritional potential of each of these plants, it would be useful to popularize them in order to contribute to improving the quality of the food consumed by the population.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81804670","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 : 2019-01-01DOI: 10.26502/jfsnr.2642-1100005
S. Saad, F. Shaltout, Nahla A Abou Elroos, Saber B El-nahas
Plant essential oils (EOs) serve as a “safe” alternative to chemical or synthetic antimicrobials and antioxidants to struggle with the food borne pathogens or spoilage organisms, inhibiting lipid oxidation so, the effect of some essential oils as thyme (thymus vulgaris), cinnamon (cinnamomum zeylanicum) and garlic (Allium sativum) at concentrations (1%) as natural preservatives as well as their ability to increase the shelf life of minced meat, and also their effects on bacterial agents as Staphylococcus aureus and E. coli and sensory properties of minced meat after 3 hrs, 1st, 2nd, 3rd, 4th and 5th day during cold storage at 4°C. The obtained results showed that treated samples revealed decreasing values of S. aureus and E. coli counts and improving sensory properties than untreated samples (control) ones. Also, thyme oil at concentration (1%) was more effective than cinnamon and garlic oils.
{"title":"Antimicrobial Effect of Some Essential Oils on Some Pathogenic Bacteria in Minced Meat","authors":"S. Saad, F. Shaltout, Nahla A Abou Elroos, Saber B El-nahas","doi":"10.26502/jfsnr.2642-1100005","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-1100005","url":null,"abstract":"Plant essential oils (EOs) serve as a “safe” alternative to chemical or synthetic antimicrobials and antioxidants to struggle with the food borne pathogens or spoilage organisms, inhibiting lipid oxidation so, the effect of some essential oils as thyme (thymus vulgaris), cinnamon (cinnamomum zeylanicum) and garlic (Allium sativum) at concentrations (1%) as natural preservatives as well as their ability to increase the shelf life of minced meat, and also their effects on bacterial agents as Staphylococcus aureus and E. coli and sensory properties of minced meat after 3 hrs, 1st, 2nd, 3rd, 4th and 5th day during cold storage at 4°C. The obtained results showed that treated samples revealed decreasing values of S. aureus and E. coli counts and improving sensory properties than untreated samples (control) ones. Also, thyme oil at concentration (1%) was more effective than cinnamon and garlic oils.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88677237","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 : 2019-01-01DOI: 10.26502/jfsnr.2642-11000019
Kouakou Affoué Valérie, Gbakayoro Jean-Brice, Koné Mohamed Ba, T. Kablan, Aké Odile, B. Kouakou
Drug, diet prescriptions and regular physical activity are the main recommendations followed by patients in the management of metabolic diseases, including diabetes, high blood pressure and obesity .The objective of this work was to determine the impact of the follow -up of these recommendations by patients followed at NIPH (National Institute of Public Health) of Abidjan. For this purpose, the socio-economic, management characteristics of patients, morpho-anthropometric, metabolic and biological parameters and the evolution of these parameters during the treatment of the patients were determined. The results Showed a predominance of women (58.1%) and of people over 40 (77.66%), affected by metabolic diseases in this health center. In addition, the majority of patients had a family history (54.35%), a high weight (52% with a BMI>30) and a large waist circumference (52.1% of men with WC>102 cm and ± 88.8% of women with WC>88 cm). The prescriptions had the effect of balancing the follow-up indicators by lowering the morpho-anthropometric (BMI, waist circumference), biological (blood sugar, blood pressure) and serum lipid and protein parameters.
{"title":"Dietary and Medication Management Followed by Metabolic Disorders at the NIPH of Abidjan","authors":"Kouakou Affoué Valérie, Gbakayoro Jean-Brice, Koné Mohamed Ba, T. Kablan, Aké Odile, B. Kouakou","doi":"10.26502/jfsnr.2642-11000019","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000019","url":null,"abstract":"Drug, diet prescriptions and regular physical activity are the main recommendations followed by patients in the management of metabolic diseases, including diabetes, high blood pressure and obesity .The objective of this work was to determine the impact of the follow -up of these recommendations by patients followed at NIPH (National Institute of Public Health) of Abidjan. For this purpose, the socio-economic, management characteristics of patients, morpho-anthropometric, metabolic and biological parameters and the evolution of these parameters during the treatment of the patients were determined. The results Showed a predominance of women (58.1%) and of people over 40 (77.66%), affected by metabolic diseases in this health center. In addition, the majority of patients had a family history (54.35%), a high weight (52% with a BMI>30) and a large waist circumference (52.1% of men with WC>102 cm and ± 88.8% of women with WC>88 cm). The prescriptions had the effect of balancing the follow-up indicators by lowering the morpho-anthropometric (BMI, waist circumference), biological (blood sugar, blood pressure) and serum lipid and protein parameters.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90846081","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 : 2019-01-01DOI: 10.26502/jfsnr.2642-11000031
Ailenokhuoria B.V, Omolekan T.O
Five commonly consumed cultivars of cowpea (local names: Olo, Drum, Oloyin, Oloyin milk and Sokoto) were obtained from major market (bodija) Ibadan and were evaluated for heavy metals (Cd, Cr, Ni, Hg, Pb and Ar), proximate (crude protein, fat, crude fibre, moisture and Ash contents) and Phytochemicals (Flavonoid and Phenolic contents). The result shows that, Ar and Ni contents are significantly high amongst the heavy metals for the cultivars examined which is within value range of 0.02-0.13 mg/g d.w. and 0.0017-0.036 mg/g respectively. Oloyin cultivar has the highest Ar contents above tolerance limit above of 0.10 mg/g d.w. The value range of crude protein, fat, crude carbohydrate, crude fibre, moisture and ash contents of the cultivars examined are 26.00-33.00 mg/g d.w., 1.60-2.30 mg/g d.w., 59.0-63.00 mg/g d.w., 2.30-3.20 mg/g d.w., 1.20-4.40 mg/g d.w., 0.80-3.70 mg/g d.w. respectively. The total heavy metal compositions among the cultivars follow this order; Oloyin > Oloyin milk > Sokoto > Drum > Olo. The order for proximate composition is Oloyin milk > Oloyin > Olo > Drum > Sokoto. For flavonoid content, the order is Olo > Oloyin > Sokoto > Drum > Oloyin milk, for phenolics content, the order is Olo > Drum > Oloyin milk > Sokoto > Oloyin.
{"title":"Heavy Metal, Proximate and Antioxidant Composition of Five Cultivars of Cowpea (Vigna unguiculata) in Ibadan, Oyo State Nigeria","authors":"Ailenokhuoria B.V, Omolekan T.O","doi":"10.26502/jfsnr.2642-11000031","DOIUrl":"https://doi.org/10.26502/jfsnr.2642-11000031","url":null,"abstract":"Five commonly consumed cultivars of cowpea (local names: Olo, Drum, Oloyin, Oloyin milk and Sokoto) were obtained from major market (bodija) Ibadan and were evaluated for heavy metals (Cd, Cr, Ni, Hg, Pb and Ar), proximate (crude protein, fat, crude fibre, moisture and Ash contents) and Phytochemicals (Flavonoid and Phenolic contents). The result shows that, Ar and Ni contents are significantly high amongst the heavy metals for the cultivars examined which is within value range of 0.02-0.13 mg/g d.w. and 0.0017-0.036 mg/g respectively. Oloyin cultivar has the highest Ar contents above tolerance limit above of 0.10 mg/g d.w. The value range of crude protein, fat, crude carbohydrate, crude fibre, moisture and ash contents of the cultivars examined are 26.00-33.00 mg/g d.w., 1.60-2.30 mg/g d.w., 59.0-63.00 mg/g d.w., 2.30-3.20 mg/g d.w., 1.20-4.40 mg/g d.w., 0.80-3.70 mg/g d.w. respectively. The total heavy metal compositions among the cultivars follow this order; Oloyin > Oloyin milk > Sokoto > Drum > Olo. The order for proximate composition is Oloyin milk > Oloyin > Olo > Drum > Sokoto. For flavonoid content, the order is Olo > Oloyin > Sokoto > Drum > Oloyin milk, for phenolics content, the order is Olo > Drum > Oloyin milk > Sokoto > Oloyin.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"87 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74486743","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 : 2019-01-01DOI: 10.26502/JFSNR.2642-11000015
Funmilayo Esther Omotoye, Raymond Ade Samuel Adesanmi
Inadequate feeding of 0-2 years children have long been observed in our society and it is one of the global problems causing malnutrition worldwide. The study was cross sectional in design. It was conducted among consenting mothers and caregivers with 504 children 0-24 months in two local government areas (LGA) in Ekiti State, Southwest Nigeria. Respondents were selected using simple random sampling technique. Data was collected on assessment of Infant and young child feeding practice using semi-structured, interviewer administered questionnaires to obtain information on demographic characteristics, breastfeeding practices and complementary feeding practices. Data was analyzed using descriptive statistics. Analysis of categorical data between the two groups was performed with Chi-square of Fisher’s exact test. The p-values <0.05 was considered statistically significant. Statistical package for social sciences (SPSS) version 20 was used for the analysis. All the 504 children 0-24 months assessed were breastfed, 216 (42.9%) initiated breastfeeding within one hour after birth, 138 (27.4%); 78 (28.3%) in Ijero and 60 (26.3%) in Ikole LGAs infants were exclusively breastfed and only 154 (30.6%) were breastfed exclusively for a duration of 5-6 months. Of the 347 children 6-24 months, 124 (35.7%); 79 (40.7%) in Ijero and 45 (29.4%) in Ikole LGAs were fed on appropriate complementary food and 241 (69.5%) initiated complementary feeding at the age of 6 months. Infant and young child feeding (IYCF) practice was poor in this study. Therefore, it is important to strengthen the promotion on IYCF practice during child welfare clinics and via mass media.
{"title":"Infant and Young Child-Feeding Practices in Two Local Government Areas in Southwest, Nigeria","authors":"Funmilayo Esther Omotoye, Raymond Ade Samuel Adesanmi","doi":"10.26502/JFSNR.2642-11000015","DOIUrl":"https://doi.org/10.26502/JFSNR.2642-11000015","url":null,"abstract":"Inadequate feeding of 0-2 years children have long been observed in our society and it is one of the global problems causing malnutrition worldwide. The study was cross sectional in design. It was conducted among consenting mothers and caregivers with 504 children 0-24 months in two local government areas (LGA) in Ekiti State, Southwest Nigeria. Respondents were selected using simple random sampling technique. Data was collected on assessment of Infant and young child feeding practice using semi-structured, interviewer administered questionnaires to obtain information on demographic characteristics, breastfeeding practices and complementary feeding practices. Data was analyzed using descriptive statistics. Analysis of categorical data between the two groups was performed with Chi-square of Fisher’s exact test. The p-values <0.05 was considered statistically significant. Statistical package for social sciences (SPSS) version 20 was used for the analysis. All the 504 children 0-24 months assessed were breastfed, 216 (42.9%) initiated breastfeeding within one hour after birth, 138 (27.4%); 78 (28.3%) in Ijero and 60 (26.3%) in Ikole LGAs infants were exclusively breastfed and only 154 (30.6%) were breastfed exclusively for a duration of 5-6 months. Of the 347 children 6-24 months, 124 (35.7%); 79 (40.7%) in Ijero and 45 (29.4%) in Ikole LGAs were fed on appropriate complementary food and 241 (69.5%) initiated complementary feeding at the age of 6 months. Infant and young child feeding (IYCF) practice was poor in this study. Therefore, it is important to strengthen the promotion on IYCF practice during child welfare clinics and via mass media.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80693578","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 : 2019-01-01DOI: 10.26502/JFSNR.2642-11000012
M. Martinez-Martínez, J. Vélez-Ruiz
In recent years worldwide, the manufacturing and consumption of functional foods have augmented importantly. Dairy products are nutritive and highly consumed while functional foods improve consumer health. A Mozzarella cheese added with agavin, was formulated, prepared, characterized and studied in order to know its properties, influenced by three variables: concentration of agavin as a prebiotic component, pre-acidification as part of the manufacturing process and storage time. The effect of each variable was different, the incorporation of agavin (0.7-3.3%) improved the nutritional value (fiber) and properties such as luminosity, texture and elasticity. The pre-acidification (0.0375%) stage augmented the acidity and improved some functional and physical properties. Both variables did not influence acceptation by the consumer, thus the assessed cheese samples had good sensory scores. Whereas the storage time (1, 11, 21 and 31 days) in which the properties were analyzed, recorded a decreasing trend in moisture content and pH, with low net color changes, and variable changes in texture.
{"title":"Development and Physicochemical Characterization of a Functional Mozzarella Cheese Added with Agavin","authors":"M. Martinez-Martínez, J. Vélez-Ruiz","doi":"10.26502/JFSNR.2642-11000012","DOIUrl":"https://doi.org/10.26502/JFSNR.2642-11000012","url":null,"abstract":"In recent years worldwide, the manufacturing and consumption of functional foods have augmented importantly. Dairy products are nutritive and highly consumed while functional foods improve consumer health. A Mozzarella cheese added with agavin, was formulated, prepared, characterized and studied in order to know its properties, influenced by three variables: concentration of agavin as a prebiotic component, pre-acidification as part of the manufacturing process and storage time. The effect of each variable was different, the incorporation of agavin (0.7-3.3%) improved the nutritional value (fiber) and properties such as luminosity, texture and elasticity. The pre-acidification (0.0375%) stage augmented the acidity and improved some functional and physical properties. Both variables did not influence acceptation by the consumer, thus the assessed cheese samples had good sensory scores. Whereas the storage time (1, 11, 21 and 31 days) in which the properties were analyzed, recorded a decreasing trend in moisture content and pH, with low net color changes, and variable changes in texture.","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80781419","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 : 2019-01-01DOI: 10.26502/JFSNR.2642-11000017
Nurul Izzah Ahmad, S. Rahman, Y. Leong, N. Azizul
Plants pythochemicals are extensively known for their advantageous in health to promote biochemical benefits in the area of reactions, cofactors and inhibitors of enzyme, absorbents/sequestrants that bind to and eliminate undesirable elements in the human body. Some research findings have supported the beneficial role of phytochemicals against cancers, coronary heart disease, diabetes, high blood pressure, inflammation and many other diseases. This review discussed phytochemical compounds properties of Perkia specios (PS) in Malaysia. The plants of focus are smelly legumes/stink beans; commonly grown and cultivated in Southeast Asian countries, including Malaysia, Indonesia and in some parts of Northeastern India. The young leaves, flowers and fruits that are collected from the wild are consumed as vegetables and herbal medicines. The seeds are either eaten raw or cooked and half-ripe seeds can also be traditionally prepared as a pickle in brine. The review will be useful for future studies through current knowledge on the phytochemical elements and medicinal functions to a possible magnitude with relevant data as these plants have potential to be developed as phyto-/herbal-/botanical medicine.
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