Pub Date : 2022-05-30DOI: 10.47310/iarjnfs2022.v03i03.001
Gnakon Flora Carenne Beugré, K. G. Bouafou, Yao Célestin Amani
This work is part of the realization of our doctoral thesis whose theme is "Problem of the food and nutritional practices of the urban populations of the precarious districts of Port-Bouët, in Abidjan (Ivory Coast). This study aims to present the characteristics, food and hygiene of shops, markets and street food places in precarious neighborhoods of the municipality of Port-Bouët in Abidjan.The methodology is based on (1) direct observation of the environment of these shops and street food places (2) surveys of the supporters of these shops (questionnaires). In the 65 precarious neighborhoods of Port-Bouët, grouped into seven zones, there are many street food places and they are mostly “open air”. Most of the shops, markets and street food places are located along dusty roads or gutters containing sewage. They open from morning to evening and are generally run by women of foreign origin and some Ivorians. It sells foods for breakfast, lunch, snack and dinner, of African types. Vendors, utensils, cutlery are “relatively good” cleanliness. Some shops and street food places do not have handwashing points. Others give customers the same container filled with water to wash their hands. In short, shops and street food places have poor hygiene that can impact the health of consumers.
{"title":"Shops, Markets (Food, Ingredients or Condiments) and Street Food Places in the Precarious Neighborhoods of Port-Bouët in Abidjan","authors":"Gnakon Flora Carenne Beugré, K. G. Bouafou, Yao Célestin Amani","doi":"10.47310/iarjnfs2022.v03i03.001","DOIUrl":"https://doi.org/10.47310/iarjnfs2022.v03i03.001","url":null,"abstract":"This work is part of the realization of our doctoral thesis whose theme is \"Problem of the food and nutritional practices of the urban populations of the precarious districts of Port-Bouët, in Abidjan (Ivory Coast). This study aims to present the characteristics, food and hygiene of shops, markets and street food places in precarious neighborhoods of the municipality of Port-Bouët in Abidjan.The methodology is based on (1) direct observation of the environment of these shops and street food places (2) surveys of the supporters of these shops (questionnaires). In the 65 precarious neighborhoods of Port-Bouët, grouped into seven zones, there are many street food places and they are mostly “open air”. Most of the shops, markets and street food places are located along dusty roads or gutters containing sewage. They open from morning to evening and are generally run by women of foreign origin and some Ivorians. It sells foods for breakfast, lunch, snack and dinner, of African types. Vendors, utensils, cutlery are “relatively good” cleanliness. Some shops and street food places do not have handwashing points. Others give customers the same container filled with water to wash their hands. In short, shops and street food places have poor hygiene that can impact the health of consumers.","PeriodicalId":374967,"journal":{"name":"International Academic Journal of Nutrition and Food Sciences","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124519786","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 : 2022-04-20DOI: 10.47310/iarjnfs2022.v03i02.005
R. Jaiswal, Smriti Sharma, Sunannda K Pedhekar
Vitamin D is a fat-dissolvable nutrient expected for avoidance of various sicknesses combined with bone related immune system illnesses for instance rickets, osteoporosis and osteomalacia. Lack of vitamin D is seen in both the sexes and among all the age groups. Micronutrient lacks are consistently adding to the rising weight of wellbeing related co-morbidities with low dietary calcium and magnesium intake in Indian populace. Regardless of loads of daylight, vitamin D inadequacy is far and wide in India as well as everywhere. The expansiveness of broadly utilized food varieties, including milk, cheddar, margarine, dairy items, and different breakfast drinks, can work on the state of lack of vitamin D. There is prerequisite of advancement of effective systems which can diminish lack of vitamin D in everybody as well as in various age groups.
{"title":"Food’s Fortification: A Solution for Vitamin D Deficiency","authors":"R. Jaiswal, Smriti Sharma, Sunannda K Pedhekar","doi":"10.47310/iarjnfs2022.v03i02.005","DOIUrl":"https://doi.org/10.47310/iarjnfs2022.v03i02.005","url":null,"abstract":"Vitamin D is a fat-dissolvable nutrient expected for avoidance of various sicknesses combined with bone related immune system illnesses for instance rickets, osteoporosis and osteomalacia. Lack of vitamin D is seen in both the sexes and among all the age groups. Micronutrient lacks are consistently adding to the rising weight of wellbeing related co-morbidities with low dietary calcium and magnesium intake in Indian populace. Regardless of loads of daylight, vitamin D inadequacy is far and wide in India as well as everywhere. The expansiveness of broadly utilized food varieties, including milk, cheddar, margarine, dairy items, and different breakfast drinks, can work on the state of lack of vitamin D. There is prerequisite of advancement of effective systems which can diminish lack of vitamin D in everybody as well as in various age groups.","PeriodicalId":374967,"journal":{"name":"International Academic Journal of Nutrition and Food Sciences","volume":"72 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127352173","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 : 2022-04-20DOI: 10.47310/iarjnfs2022.v03i02.003
Adnan Shakor Ahmed Al-perkhdri
The use of synthetic antitoxins in food has been reduced due to their suspected carcinogenic effect, as well as to the general consumer rejection of synthetic food additives. Several studies have indicated that the use of synthetic toxicants is beginning to be restricted due to their health risks and toxicity. Therefore, the importance of replacing synthetic toxicants with natural ingredients in spices and other plant materials has increased significantly. Tanning agents have been widely used in folk medicine of many cultures. Recently, tanning and even fermented materials have been shown to have a high percentage of antioxidant auctivity. Tanning materials are an important food sources of the antioxidant phenolic compounds. Tanning agents are known for their many health-promoting and visible wound-healing properties. Antimicrobial auctivity, anticancer property, antisclerotic and antioxidant.
{"title":"Improving The Storage Characteristics Of Sheep Meat By Using The Remnants Of The Pomegranate Juice Industry: A Review","authors":"Adnan Shakor Ahmed Al-perkhdri","doi":"10.47310/iarjnfs2022.v03i02.003","DOIUrl":"https://doi.org/10.47310/iarjnfs2022.v03i02.003","url":null,"abstract":"The use of synthetic antitoxins in food has been reduced due to their suspected carcinogenic effect, as well as to the general consumer rejection of synthetic food additives. Several studies have indicated that the use of synthetic toxicants is beginning to be restricted due to their health risks and toxicity. Therefore, the importance of replacing synthetic toxicants with natural ingredients in spices and other plant materials has increased significantly. Tanning agents have been widely used in folk medicine of many cultures. Recently, tanning and even fermented materials have been shown to have a high percentage of antioxidant auctivity. Tanning materials are an important food sources of the antioxidant phenolic compounds. Tanning agents are known for their many health-promoting and visible wound-healing properties. Antimicrobial auctivity, anticancer property, antisclerotic and antioxidant.","PeriodicalId":374967,"journal":{"name":"International Academic Journal of Nutrition and Food Sciences","volume":"148 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131822719","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 : 2022-04-20DOI: 10.47310/iarjnfs2022.v03i02.004
Inas Khaled Ahmed, Mohamed Ahmed Jassem
This study was conducted with the aim of manufacturing four types of milk, they are yogurt (T1) and almond milk fermented with starter yoghurt bacteria (Lactobacillus delbruckiisb bulgaricus and Streptococcus thermophiles) treated (T2) and almond milk fermented with bacteria (L. bulgaricus and Lactobacillus acidophilus) treated (T3) And almond milk fermented with bacteria (Bifidobacterium longum and L. acidophilus) treated (T4). The results of the chemical analysis showed that the percentage of moisture in the milk of the treatments (T1, T2, T3, T4) had a significant decrease when stored at refrigerator temperature after 14 days of storage. A significant increase in the percentage of fat and protein was observed after 14 days of storage for the different treatments compared to the first day of manufacturing. The pH values of the milk of the above treatments had a significant decrease during storage at a temperature of 5 ± 2 °C for 14 days. As for the percentage of acidity, as the storage period progressed, a significant increase occurred in its peaks. The results of the microorganisms numbers examinations showed that the total number of aerobic bacteria increased after 14 days of storage in the refrigerator, and no growth of colon bacteria, yeasts and molds appeared in almond milk and yoghurt during the 14-day storage period. The sensory evaluation results showed that the treatments for almond milk and yogurt were acceptable, and the sapphire milk got the highest scores throughout the 14-day storage period.
{"title":"Chemical and Micro Faces for Almonds Limited Limits","authors":"Inas Khaled Ahmed, Mohamed Ahmed Jassem","doi":"10.47310/iarjnfs2022.v03i02.004","DOIUrl":"https://doi.org/10.47310/iarjnfs2022.v03i02.004","url":null,"abstract":"This study was conducted with the aim of manufacturing four types of milk, they are yogurt (T1) and almond milk fermented with starter yoghurt bacteria (Lactobacillus delbruckiisb bulgaricus and Streptococcus thermophiles) treated (T2) and almond milk fermented with bacteria (L. bulgaricus and Lactobacillus acidophilus) treated (T3) And almond milk fermented with bacteria (Bifidobacterium longum and L. acidophilus) treated (T4). The results of the chemical analysis showed that the percentage of moisture in the milk of the treatments (T1, T2, T3, T4) had a significant decrease when stored at refrigerator temperature after 14 days of storage. A significant increase in the percentage of fat and protein was observed after 14 days of storage for the different treatments compared to the first day of manufacturing. The pH values of the milk of the above treatments had a significant decrease during storage at a temperature of 5 ± 2 °C for 14 days. As for the percentage of acidity, as the storage period progressed, a significant increase occurred in its peaks. The results of the microorganisms numbers examinations showed that the total number of aerobic bacteria increased after 14 days of storage in the refrigerator, and no growth of colon bacteria, yeasts and molds appeared in almond milk and yoghurt during the 14-day storage period. The sensory evaluation results showed that the treatments for almond milk and yogurt were acceptable, and the sapphire milk got the highest scores throughout the 14-day storage period.","PeriodicalId":374967,"journal":{"name":"International Academic Journal of Nutrition and Food Sciences","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132530525","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 : 2022-02-28DOI: 10.47310/iarjnfs2022.v03i01.002
Ammu Dinakaran, N. Babu, Maya Raman, A. Ravindran, T. V. Sankar, T. K. Gopal
Ready to eat tomato curry in see through retort pouches was developed using steam air retort. The product was found to be commercially sterile after retorting to an F0 value of 7.34 minutes. The heat penetration characteristics of the product was studied and revealed a total process time of 30.38 minutes to attain the above F0 value and the cook value was 66.03 minutes. The characteristics of the see through retort pouch used for the study was analysed and our results showed that it had good barrier properties and is suitable for food contact applications. Tomato is known as a rich source of lycopene, thus in this study the ready to eat tomato curry was also analysed to determine the changes that occurred in the lycopene content during processing. Shelf life studies conducted revealed a shelf life of one year at ambient temperature (26 to 28°C).
{"title":"Process Optimization for the Development of Shelf Stable Ready to Eat Tomato Curry in See through Retort Pouch","authors":"Ammu Dinakaran, N. Babu, Maya Raman, A. Ravindran, T. V. Sankar, T. K. Gopal","doi":"10.47310/iarjnfs2022.v03i01.002","DOIUrl":"https://doi.org/10.47310/iarjnfs2022.v03i01.002","url":null,"abstract":"Ready to eat tomato curry in see through retort pouches was developed using steam air retort. The product was found to be commercially sterile after retorting to an F0 value of 7.34 minutes. The heat penetration characteristics of the product was studied and revealed a total process time of 30.38 minutes to attain the above F0 value and the cook value was 66.03 minutes. The characteristics of the see through retort pouch used for the study was analysed and our results showed that it had good barrier properties and is suitable for food contact applications. Tomato is known as a rich source of lycopene, thus in this study the ready to eat tomato curry was also analysed to determine the changes that occurred in the lycopene content during processing. Shelf life studies conducted revealed a shelf life of one year at ambient temperature (26 to 28°C).","PeriodicalId":374967,"journal":{"name":"International Academic Journal of Nutrition and Food Sciences","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114201929","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 : 2022-02-28DOI: 10.47310/iarjnfs2022.v03i01.003
Ammu Dinakaran, N. Babu, D. Vijayan, Maya Raman, T. K. Gopal
Averrhoa bilimbi commonly known as bilimbi, is starchy and nutritious fruit rich in ascorbic acid and minerals. The study was aimed for the development of pasteurized bilimbi syrup, a value added and shelf stable product from bilimbi and thereby increase its market value. The heat penetration characteristics during pasteurization of the syrup packed in polypropylene bottles were studied. 29% of bilimbi syrup diluted using potable water to a concentration of 21ºBrix was selected by the sensory panel to serve as ready to drink after dilution. Animal studies to detect histological changes in cardiac, renal and hepatic tissues of experimental rats fed with bilimbi syrup did not show any changes in morphology. Shelf life of the product at ambient conditions (25 to 28ºC) was determined by analyzing the physiochemical changes in the product during storage for a period of 10 months. pH increased from 3.23 to 3.75, titratable acidity decreased from 2.54 to 1.07% of oxalic acid, total sugar increased from 59.59 to 65.07g/100g and ascorbic acid decreased from 44.61 to 34.25mg/100g on the eleventh month. The color of the product showed a rapid change affecting the L* value which decreased from 49.19 to 28.25. The sensory acceptability of the product also decreased which was below the acceptable level on the 11th month. Hence shelf life of pasteurized bilimbi syrup was estimated as ten months at ambient conditions.
{"title":"Development, Physiochemical characterization and Histopathological studies of Pasteurized Bilimbi (Averrhoa bilimbi L.) Syrup","authors":"Ammu Dinakaran, N. Babu, D. Vijayan, Maya Raman, T. K. Gopal","doi":"10.47310/iarjnfs2022.v03i01.003","DOIUrl":"https://doi.org/10.47310/iarjnfs2022.v03i01.003","url":null,"abstract":"Averrhoa bilimbi commonly known as bilimbi, is starchy and nutritious fruit rich in ascorbic acid and minerals. The study was aimed for the development of pasteurized bilimbi syrup, a value added and shelf stable product from bilimbi and thereby increase its market value. The heat penetration characteristics during pasteurization of the syrup packed in polypropylene bottles were studied. 29% of bilimbi syrup diluted using potable water to a concentration of 21ºBrix was selected by the sensory panel to serve as ready to drink after dilution. Animal studies to detect histological changes in cardiac, renal and hepatic tissues of experimental rats fed with bilimbi syrup did not show any changes in morphology. Shelf life of the product at ambient conditions (25 to 28ºC) was determined by analyzing the physiochemical changes in the product during storage for a period of 10 months. pH increased from 3.23 to 3.75, titratable acidity decreased from 2.54 to 1.07% of oxalic acid, total sugar increased from 59.59 to 65.07g/100g and ascorbic acid decreased from 44.61 to 34.25mg/100g on the eleventh month. The color of the product showed a rapid change affecting the L* value which decreased from 49.19 to 28.25. The sensory acceptability of the product also decreased which was below the acceptable level on the 11th month. Hence shelf life of pasteurized bilimbi syrup was estimated as ten months at ambient conditions.","PeriodicalId":374967,"journal":{"name":"International Academic Journal of Nutrition and Food Sciences","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131513063","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 : 2022-02-28DOI: 10.47310/iarjnfs2022.v03i01.001
R. Balaji, R. Devika, A. Sathya
The marine environment is a prolific resource for the isolation of less exploited microorganisms, and as a matter of fact in the sea, untapped habitats exist with unique characteristics. This is partly caused by the lack of effort spent in exploring marine actinomycetes, whereas terrestrial actinomycetes have been, until recently, a successful source of novel bioactive metabolites. Furthermore, scepticism regarding the existence of indigenous population of marine actinomycetes arises from the fact that the terrestrial bacteria produce resistant spores that are known to be transported from land into sea, where they remain available but dormant for many years. Thus, it has been frequently assumed that actinomycetes isolated from marine samples are merely of terrestrial origin. It may be better to seek evidence instead that marine derived actinomycetes are metabolically active or capable of growing in the marine environment. Other useful characteristics include the display of specific marine adaptations, the formation of associations with plants or invertebrates and the demonstration of a role in nutrient cycling, all of which provide an indication that these bacteria are not merely present as dormant spores. When coupled with phylogenetic novelty, evidence for any of the above traits provides a strong case that the specific population under study can be considered as marine. As marine organisms live in a significantly different environment from those of the terrestrial organisms, it is reasonable to expect that their metabolites will differ considerably. Although actinomycetes can be readily isolated from marine sediments using appropriate selective isolation techniques, it is only through the use of molecular phylogenetics, a clear picture of the diversity, distributions and taxonomic uniqueness of certain populations can be obtained. Once recognized as unique, this population can then be selected as the focal point for intensive natural product studies. Clearly, actinomycetes have the potential to continue to play a major role in microbial drug discovery, and the recent observations on significant population of marine-adapted actinomycetes occur in ocean sediments, could certainly emphasize the potential importance of these strains in future drug discovery efforts.
{"title":"Marine Actinomycetes: A Review","authors":"R. Balaji, R. Devika, A. Sathya","doi":"10.47310/iarjnfs2022.v03i01.001","DOIUrl":"https://doi.org/10.47310/iarjnfs2022.v03i01.001","url":null,"abstract":"The marine environment is a prolific resource for the isolation of less exploited microorganisms, and as a matter of fact in the sea, untapped habitats exist with unique characteristics. This is partly caused by the lack of effort spent in exploring marine actinomycetes, whereas terrestrial actinomycetes have been, until recently, a successful source of novel bioactive metabolites. Furthermore, scepticism regarding the existence of indigenous population of marine actinomycetes arises from the fact that the terrestrial bacteria produce resistant spores that are known to be transported from land into sea, where they remain available but dormant for many years. Thus, it has been frequently assumed that actinomycetes isolated from marine samples are merely of terrestrial origin. It may be better to seek evidence instead that marine derived actinomycetes are metabolically active or capable of growing in the marine environment. Other useful characteristics include the display of specific marine adaptations, the formation of associations with plants or invertebrates and the demonstration of a role in nutrient cycling, all of which provide an indication that these bacteria are not merely present as dormant spores. When coupled with phylogenetic novelty, evidence for any of the above traits provides a strong case that the specific population under study can be considered as marine. As marine organisms live in a significantly different environment from those of the terrestrial organisms, it is reasonable to expect that their metabolites will differ considerably. Although actinomycetes can be readily isolated from marine sediments using appropriate selective isolation techniques, it is only through the use of molecular phylogenetics, a clear picture of the diversity, distributions and taxonomic uniqueness of certain populations can be obtained. Once recognized as unique, this population can then be selected as the focal point for intensive natural product studies. Clearly, actinomycetes have the potential to continue to play a major role in microbial drug discovery, and the recent observations on significant population of marine-adapted actinomycetes occur in ocean sediments, could certainly emphasize the potential importance of these strains in future drug discovery efforts.","PeriodicalId":374967,"journal":{"name":"International Academic Journal of Nutrition and Food Sciences","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117092827","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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