Pub Date : 2022-01-01DOI: 10.22271/foodsci.2022.v3.i1a.60
Alimi J Praise, A. S. Aondoaver, Alimi J Omolola, T. P. Ngunoon, Yepshak N Bitrus
The industrial usage to which flour could be put to is essentially determined by its physical, chemical and functional characteristics. This study compared the chemical and functional properties of high quality cassava flours (HQCFs) produced from low and high postharvest physiological deterioration (PPD) cassava. Wholesome four varieties of Low PPD cassava and one variety of high PPD cassava were processed into HQCFs. The flours were analyzed for chemical and functional properties. Pertinent data generated were analyzed using SPSS 25.0, Duncan multiple range tests was applied to separate significant means. Sugar, starch, amylose, cyanogenic potential, total titratable acidity and total carotenoid ranged from 4.23±0.04-5.10±0.04%, 80.54±0.57-82.30±0.15%, 31.50±0.11-33.62±0.11%, 0.02±0.00-0.51±0.01 mg/kg, 0.04±0.00-0.06±0.01% and 0.34±0.01-3.14±0.06 μg/g. Water absorption, swelling power, solubility, starch damage, oil absorption, least gelation capacity and bulk density ranged from 416.01±2.70-547.56±2.15%, 9.03±0.04-14.02±1.23, 32.63±1.21-53.62±3.31%, 3.08±0.04-3.40±0.07%, 105.19±0.55-120.56±2.06%, 7.00±1.41-13.00±1.41% and 0.53±0.01-0.66±0.01 g/cm 3 . Low PPD cassava flours studied had relatively higher water absorption, swelling power, starch solubility and high gel strength than flours from high PPD, and could find application in food industry as thickeners and pharmaceutical industry for drug delivery systems.
{"title":"Comparative study on chemical and functional properties of flours produced from selected clones of low and high postharvest physiological deterioration cassava (Manihot esculenta Crantz)","authors":"Alimi J Praise, A. S. Aondoaver, Alimi J Omolola, T. P. Ngunoon, Yepshak N Bitrus","doi":"10.22271/foodsci.2022.v3.i1a.60","DOIUrl":"https://doi.org/10.22271/foodsci.2022.v3.i1a.60","url":null,"abstract":"The industrial usage to which flour could be put to is essentially determined by its physical, chemical and functional characteristics. This study compared the chemical and functional properties of high quality cassava flours (HQCFs) produced from low and high postharvest physiological deterioration (PPD) cassava. Wholesome four varieties of Low PPD cassava and one variety of high PPD cassava were processed into HQCFs. The flours were analyzed for chemical and functional properties. Pertinent data generated were analyzed using SPSS 25.0, Duncan multiple range tests was applied to separate significant means. Sugar, starch, amylose, cyanogenic potential, total titratable acidity and total carotenoid ranged from 4.23±0.04-5.10±0.04%, 80.54±0.57-82.30±0.15%, 31.50±0.11-33.62±0.11%, 0.02±0.00-0.51±0.01 mg/kg, 0.04±0.00-0.06±0.01% and 0.34±0.01-3.14±0.06 μg/g. Water absorption, swelling power, solubility, starch damage, oil absorption, least gelation capacity and bulk density ranged from 416.01±2.70-547.56±2.15%, 9.03±0.04-14.02±1.23, 32.63±1.21-53.62±3.31%, 3.08±0.04-3.40±0.07%, 105.19±0.55-120.56±2.06%, 7.00±1.41-13.00±1.41% and 0.53±0.01-0.66±0.01 g/cm 3 . Low PPD cassava flours studied had relatively higher water absorption, swelling power, starch solubility and high gel strength than flours from high PPD, and could find application in food industry as thickeners and pharmaceutical industry for drug delivery systems.","PeriodicalId":294258,"journal":{"name":"Journal of Current Research in Food Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130447459","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 : 2022-01-01DOI: 10.22271/foodsci.2022.v3.i1a.62
Dr. Noopur Gautam, U. Siddiqui
{"title":"A study on incorporation of water chestnut (Eleocharis dulcis) flour and barnyard millet (Echinochloa esculenta) flour in samosa sheets to prepare high-fiber ready to eat samosa","authors":"Dr. Noopur Gautam, U. Siddiqui","doi":"10.22271/foodsci.2022.v3.i1a.62","DOIUrl":"https://doi.org/10.22271/foodsci.2022.v3.i1a.62","url":null,"abstract":"","PeriodicalId":294258,"journal":{"name":"Journal of Current Research in Food Science","volume":"119 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133731369","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 : 2021-07-01DOI: 10.22271/foodsci.2021.v2.i2b.50
S. Y., I. Sá, Jibrin B, Turaki Aa, Yusuf Ab
Childhood malnutrition is a household issue and urgent health challenge in Nigeria. In an attempt to address this challenge, the current study evaluated the effect of optimizing blending ratio of cereals and on nutritional quality, storage stability and determined the most effective blend based on selected nutritional profiles. Optimal design mixture using Nutrisurvey (2007) was used to generate six complementary foods (CF) designated F1, F2, F3, F4, F5, and F6 from yellow maize ( Zea mays ), wheat ( Triticum aestivum ), millet ( Pennisetum glaucum ), groundnut ( Arachis hypogea ), soyabeans ( Glycine max ), and Moringa oleifera to meet nutritional specification in codex guideline for cereal based complementary foods. A basal diet was also formulated as control. Forty nine (49) wistar rats (21–28 days old) were divided into 7 groups and fed with the complementary formulations ad libitum for 4 weeks. Feed intake and change in weight were recorded. The urine and faeces were collected for nitrogen content determination. The data obtained was used to calculate various protein quality indices. Upon completion of the feeding trial, the wistar rats were sacrificed, and organs excised for subsequent biochemical analysis. Data was subjected to one way analysis of variance (ANOVA) and results expressed as means± standard error of mean. Protein quality indices revealed that protein efficiency ratio ranged from (2.47-2.69), net protein ratio (3.64-3.79); while the biological value ranged from (93.06-98.21%). The true protein digestibility and net protein utilization were in the range of (76.02-84.46%), (77.85- 85.66%) respectively. The storage stability profile of the formulated CF at baseline and end line were not significantly different ( P > 0.05). F6 (55% millet based CF) was found to have the highest performance for growth parameters evaluated. Therefore, this study has revealed that with proper blending of local foodstuff, it is possible to prepare nutritionally adequate CF.
{"title":"Nutritional quality assessment of optimized cereal- based complementary foods fortified with Moringa oleifera","authors":"S. Y., I. Sá, Jibrin B, Turaki Aa, Yusuf Ab","doi":"10.22271/foodsci.2021.v2.i2b.50","DOIUrl":"https://doi.org/10.22271/foodsci.2021.v2.i2b.50","url":null,"abstract":"Childhood malnutrition is a household issue and urgent health challenge in Nigeria. In an attempt to address this challenge, the current study evaluated the effect of optimizing blending ratio of cereals and on nutritional quality, storage stability and determined the most effective blend based on selected nutritional profiles. Optimal design mixture using Nutrisurvey (2007) was used to generate six complementary foods (CF) designated F1, F2, F3, F4, F5, and F6 from yellow maize ( Zea mays ), wheat ( Triticum aestivum ), millet ( Pennisetum glaucum ), groundnut ( Arachis hypogea ), soyabeans ( Glycine max ), and Moringa oleifera to meet nutritional specification in codex guideline for cereal based complementary foods. A basal diet was also formulated as control. Forty nine (49) wistar rats (21–28 days old) were divided into 7 groups and fed with the complementary formulations ad libitum for 4 weeks. Feed intake and change in weight were recorded. The urine and faeces were collected for nitrogen content determination. The data obtained was used to calculate various protein quality indices. Upon completion of the feeding trial, the wistar rats were sacrificed, and organs excised for subsequent biochemical analysis. Data was subjected to one way analysis of variance (ANOVA) and results expressed as means± standard error of mean. Protein quality indices revealed that protein efficiency ratio ranged from (2.47-2.69), net protein ratio (3.64-3.79); while the biological value ranged from (93.06-98.21%). The true protein digestibility and net protein utilization were in the range of (76.02-84.46%), (77.85- 85.66%) respectively. The storage stability profile of the formulated CF at baseline and end line were not significantly different ( P > 0.05). F6 (55% millet based CF) was found to have the highest performance for growth parameters evaluated. Therefore, this study has revealed that with proper blending of local foodstuff, it is possible to prepare nutritionally adequate CF.","PeriodicalId":294258,"journal":{"name":"Journal of Current Research in Food Science","volume":"389 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131394833","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 : 2021-07-01DOI: 10.22271/foodsci.2021.v2.i2a.44
R. Kumar, M. Malik, Alka Sharma
The study was done to analyze the effects of various blanching conditions on nutritional quality of differently dried green peas using three different methods namely, open sun drying, cabinet drying and drying in solar dehydrator. Samples were analyzed for various parameters such as, moisture content, rehydration ratio, linear shrinkage ratio, green color ratio, total chlorophyll, ascorbic acid, microbial load and sensory analysis. Various mathematical models were used to study the drying behavior of green pea samples. With the help of various statistical parameters, the best model for different drying conditions was found out. Chemically blanched peas dried in cabinet dryer were considered best among all the treated peas dried under different drying conditions and least acceptance was given to un-blanched open sun dried peas. Quality and acceptability of solar dried peas were higher than open sun drying but lower than cabinet drying. While considering models, Logarithmic model gave a very good performance on all the statistical parameters. So, it can be used to predict the drying behavior of green peas.
{"title":"Drying kinetics and effects of different drying methods on nutritional quality of raw and differently blanched green peas","authors":"R. Kumar, M. Malik, Alka Sharma","doi":"10.22271/foodsci.2021.v2.i2a.44","DOIUrl":"https://doi.org/10.22271/foodsci.2021.v2.i2a.44","url":null,"abstract":"The study was done to analyze the effects of various blanching conditions on nutritional quality of differently dried green peas using three different methods namely, open sun drying, cabinet drying and drying in solar dehydrator. Samples were analyzed for various parameters such as, moisture content, rehydration ratio, linear shrinkage ratio, green color ratio, total chlorophyll, ascorbic acid, microbial load and sensory analysis. Various mathematical models were used to study the drying behavior of green pea samples. With the help of various statistical parameters, the best model for different drying conditions was found out. Chemically blanched peas dried in cabinet dryer were considered best among all the treated peas dried under different drying conditions and least acceptance was given to un-blanched open sun dried peas. Quality and acceptability of solar dried peas were higher than open sun drying but lower than cabinet drying. While considering models, Logarithmic model gave a very good performance on all the statistical parameters. So, it can be used to predict the drying behavior of green peas.","PeriodicalId":294258,"journal":{"name":"Journal of Current Research in Food Science","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128668756","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 : 2021-01-01DOI: 10.22271/foodsci.2021.v2.i1a.35
Dr. Ghazi Daradkeh, Asma AL-Muhanadi
{"title":"Impact of COVID-19 pandemic on lifestyle behavior, body weight and physical activity: A review of studies published during 2020","authors":"Dr. Ghazi Daradkeh, Asma AL-Muhanadi","doi":"10.22271/foodsci.2021.v2.i1a.35","DOIUrl":"https://doi.org/10.22271/foodsci.2021.v2.i1a.35","url":null,"abstract":"","PeriodicalId":294258,"journal":{"name":"Journal of Current Research in Food Science","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125101496","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 : 2020-01-01DOI: 10.22271/foodsci.2020.v1.i1a.10
S. Suman, Seema Dey
Cardiovascular disease (CVD) is a major worldwide health problem and the leading cause of death in industrialized countries. Cardiovascular disease is also the major complication of type 2 diabetes and is responsible for more than 50% and up to 80% of deaths in people with diabetes as well as for very substantial morbidity and loss of quality of life. Diabetes can lead to cardiovascular damage in a number of ways. The processes do not develop independently, and each may accelerate or worsen the others. Thus, as diabetes progresses, the heart and blood vessels are exposed to multiple attacks. Cardiovascular disease is spreading fast in the country and is falling in its grip more rapidly due to lack of awareness and facilities. Stating the major reasons for increasing heart problems, there were nine risk factors - heavy doses of alcohol, smoking, excess salt intake in food, fast and fatty food, lack of fruit consumption, no physical activities, tension, blood pressure and diabetes. The death rates due to cardiovascular disease are either high or appear to be increasing in countries where diabetes is prevalent. The outlook for cardiovascular diseases is alarming when it is considered that the number of people with diabetes worldwide will be more than double by 2025. Given the global epidemic of diabetes, the double threat of diabetes and CVD is set to explode unless preventative action is taken. It is noteworthy for example that, in some Western populations, CHD rates have declined in the overall population but no consistent decline is seen in people with diabetes. Diabetic patients have a greater likelihood of having dyslipidemia, hypertension, and obesity. Because early detection and prompt treatment may reduce the burden of diabetes and its complications, screening for diabetes may be appropriate under certain circumstances (American Diabetes Association, 2003). Type 2 diabetes mellitus (T2D), together with its common morbidities of hypertension and dyslipidaemia, predisposes to a varied of acute and chronic complications (Gholap et al , 2011). T2D could damage multiorgan system even before symptomatic onset of major complications. It is a dreaded chronic disease, both to an individual and to humanity in the world, especially in Asia (Chan et al , 2009).
心血管疾病(CVD)是一个世界性的主要健康问题，也是工业化国家的主要死亡原因。心血管疾病也是2型糖尿病的主要并发症，是糖尿病患者50%以上至80%死亡的原因，也是非常严重的发病率和生活质量下降的原因。糖尿病可以通过多种方式导致心血管损伤。这些过程不是独立发展的，每一个过程都可能加速或恶化其他过程。因此，随着糖尿病的发展，心脏和血管暴露在多重攻击之下。心血管疾病在该国迅速蔓延，由于缺乏认识和设施，其控制速度更快。心脏问题增加的主要原因有九个风险因素:大量饮酒、吸烟、食物中摄入过量盐、快餐和高脂肪食物、缺乏水果消费、缺乏体育活动、紧张、血压和糖尿病。在糖尿病流行的国家，心血管疾病造成的死亡率要么很高，要么似乎在增加。考虑到到2025年全世界糖尿病患者的数量将增加一倍以上，心血管疾病的前景令人担忧。鉴于糖尿病在全球流行，除非采取预防措施，否则糖尿病和心血管疾病的双重威胁将会爆发。例如，值得注意的是，在一些西方人群中，冠心病的发病率在总体上有所下降，但在糖尿病患者中却没有持续下降。糖尿病患者患血脂异常、高血压和肥胖的可能性更大。由于早期发现和及时治疗可以减轻糖尿病及其并发症的负担，在某些情况下，糖尿病筛查可能是适当的(美国糖尿病协会，2003)。2型糖尿病(T2D)及其常见的高血压和血脂异常，易导致各种急性和慢性并发症(Gholap et al, 2011)。在主要并发症出现症状之前，T2D就可能对多器官系统造成损害。这是一种可怕的慢性疾病，无论是对个人还是对世界上的人类，尤其是在亚洲(Chan et al, 2009)。
{"title":"Glycated hemoglobin (HbA1c) and cardiovascular disease: A review","authors":"S. Suman, Seema Dey","doi":"10.22271/foodsci.2020.v1.i1a.10","DOIUrl":"https://doi.org/10.22271/foodsci.2020.v1.i1a.10","url":null,"abstract":"Cardiovascular disease (CVD) is a major worldwide health problem and the leading cause of death in industrialized countries. Cardiovascular disease is also the major complication of type 2 diabetes and is responsible for more than 50% and up to 80% of deaths in people with diabetes as well as for very substantial morbidity and loss of quality of life. Diabetes can lead to cardiovascular damage in a number of ways. The processes do not develop independently, and each may accelerate or worsen the others. Thus, as diabetes progresses, the heart and blood vessels are exposed to multiple attacks. Cardiovascular disease is spreading fast in the country and is falling in its grip more rapidly due to lack of awareness and facilities. Stating the major reasons for increasing heart problems, there were nine risk factors - heavy doses of alcohol, smoking, excess salt intake in food, fast and fatty food, lack of fruit consumption, no physical activities, tension, blood pressure and diabetes. The death rates due to cardiovascular disease are either high or appear to be increasing in countries where diabetes is prevalent. The outlook for cardiovascular diseases is alarming when it is considered that the number of people with diabetes worldwide will be more than double by 2025. Given the global epidemic of diabetes, the double threat of diabetes and CVD is set to explode unless preventative action is taken. It is noteworthy for example that, in some Western populations, CHD rates have declined in the overall population but no consistent decline is seen in people with diabetes. Diabetic patients have a greater likelihood of having dyslipidemia, hypertension, and obesity. Because early detection and prompt treatment may reduce the burden of diabetes and its complications, screening for diabetes may be appropriate under certain circumstances (American Diabetes Association, 2003). Type 2 diabetes mellitus (T2D), together with its common morbidities of hypertension and dyslipidaemia, predisposes to a varied of acute and chronic complications (Gholap et al , 2011). T2D could damage multiorgan system even before symptomatic onset of major complications. It is a dreaded chronic disease, both to an individual and to humanity in the world, especially in Asia (Chan et al , 2009).","PeriodicalId":294258,"journal":{"name":"Journal of Current Research in Food Science","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126205735","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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