Pub Date : 2024-08-10DOI: 10.9734/ejnfs/2024/v16i81512
V. M. Chaudhari, Oinam Bobochand Singh, N. S. Gouthami, Nikhil Thakur, Rashmi Singh, Shweta Singh, Umesh Thapa, Badri Lal Nagar
Vegetable consumption is essential for preserving optimum health and wellbeing. This review explores the nutritional value of vegetables, emphasising their abundance of vitamins, minerals, and bioactive substances in addition to other important nutrients. Vegetables are essential for boosting mental health, lowering the risk of chronic diseases, and raising standard of living. They provide important advantages like nutrient density, digestive health support, and antioxidant defence while fostering vitality and energising health. Also highlights the significance of eating a varied, well-balanced diet full of vibrant, colourful vegetables in order to guarantee a varied intake of phytochemicals that have particular health benefits. Furthermore, the function of vegetables in controlling blood sugar is examined, highlighting their high fibre content, low glycemic index, and antioxidant and polyphenol content, which improves insulin sensitivity. People can attain and sustain the best possible health, vitality, and well-being by including a variety of vegetables in their regular diets. There are doable methods for adding more veggies to diets, highlighting the significance of these plant-based nutrients for a healthy way of living.
{"title":"Unlocking the Nutritional Power of Vegetables: A Guide to Vibrant Health","authors":"V. M. Chaudhari, Oinam Bobochand Singh, N. S. Gouthami, Nikhil Thakur, Rashmi Singh, Shweta Singh, Umesh Thapa, Badri Lal Nagar","doi":"10.9734/ejnfs/2024/v16i81512","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i81512","url":null,"abstract":"Vegetable consumption is essential for preserving optimum health and wellbeing. This review explores the nutritional value of vegetables, emphasising their abundance of vitamins, minerals, and bioactive substances in addition to other important nutrients. Vegetables are essential for boosting mental health, lowering the risk of chronic diseases, and raising standard of living. They provide important advantages like nutrient density, digestive health support, and antioxidant defence while fostering vitality and energising health. Also highlights the significance of eating a varied, well-balanced diet full of vibrant, colourful vegetables in order to guarantee a varied intake of phytochemicals that have particular health benefits. Furthermore, the function of vegetables in controlling blood sugar is examined, highlighting their high fibre content, low glycemic index, and antioxidant and polyphenol content, which improves insulin sensitivity. People can attain and sustain the best possible health, vitality, and well-being by including a variety of vegetables in their regular diets. There are doable methods for adding more veggies to diets, highlighting the significance of these plant-based nutrients for a healthy way of living.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"5 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141919947","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 : 2024-07-16DOI: 10.9734/ejnfs/2024/v16i81491
Matembo Felix Happiness, Chove Mlipano Lucy, Nuria Majaliwa
Increasing the shelf life of sun-dried marine sardines is critical to maintaining their quality and cutting down on food waste. The use of spices is common in different localities, however, there is a pressing need to optimize the use of spices for enhanced quality and shelf life of seafood. This study aimed to optimize the use of spices during the storage of sundried marine sardines. Design expert software was used for this purpose. Three levels of two independent factors were used to obtain different combinations Garlic/Allium sativum (0-3%) and Turmeric/Curcuma longa (0-3%). A linear equation was developed to indicate the relationship between variables (independent and dependent variables). The bacterial and fungal counts (cfu/mL) were reduced with increased concentrations of garlic, and turmeric, singly and in their combinations. The optimum reduction of bacteria (0 cfu/mL) and fungi (cfu/mL) was obtained with the combination of garlic and turmeric at 1.5% and 3% respectively. The bacterial count (0 cfu/mL) was observed in sun-dried sardines treated with garlic and turmeric at 1.5%, 3%, or its interactions respectively, whereas the highest bacterial count (360 cfu/mL) was observed in control. Further, the lowest fungal count (0 cfu/mL) was observed in sun-dried sardines treated with garlic and turmeric at 3% concentration only or its interactions whereas the highest fungal count (68 cfu/mL) was found in the control samples. Analysis of variance indicated that interactive effects significantly (p ≤ 0.05) affected bacterial and fungal count growth. Further results indicate that about 55% of the isolated samples were not colonized with bacteria while 25% and 20% of the isolated samples were contaminated with E.coli and S. aureus respectively. About 63% of the isolated samples showed no fungal growth, while 20% and 17% of the isolated samples were contaminated with Mucor and Aspergillus flavus respectively. Generally, optimizing the use of spices such as garlic improves quality and extends the shelf life of sun-dried marine sardines, and hence recommended for seafood preservation.
{"title":"The Efficacy of Garlic and Turmeric in Extending the Shelf Life of Sun-dried Marine Sardines (Stolephorus commersonnii)","authors":"Matembo Felix Happiness, Chove Mlipano Lucy, Nuria Majaliwa","doi":"10.9734/ejnfs/2024/v16i81491","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i81491","url":null,"abstract":"Increasing the shelf life of sun-dried marine sardines is critical to maintaining their quality and cutting down on food waste. The use of spices is common in different localities, however, there is a pressing need to optimize the use of spices for enhanced quality and shelf life of seafood. This study aimed to optimize the use of spices during the storage of sundried marine sardines. Design expert software was used for this purpose. Three levels of two independent factors were used to obtain different combinations Garlic/Allium sativum (0-3%) and Turmeric/Curcuma longa (0-3%). A linear equation was developed to indicate the relationship between variables (independent and dependent variables). The bacterial and fungal counts (cfu/mL) were reduced with increased concentrations of garlic, and turmeric, singly and in their combinations. The optimum reduction of bacteria (0 cfu/mL) and fungi (cfu/mL) was obtained with the combination of garlic and turmeric at 1.5% and 3% respectively. The bacterial count (0 cfu/mL) was observed in sun-dried sardines treated with garlic and turmeric at 1.5%, 3%, or its interactions respectively, whereas the highest bacterial count (360 cfu/mL) was observed in control. Further, the lowest fungal count (0 cfu/mL) was observed in sun-dried sardines treated with garlic and turmeric at 3% concentration only or its interactions whereas the highest fungal count (68 cfu/mL) was found in the control samples. Analysis of variance indicated that interactive effects significantly (p ≤ 0.05) affected bacterial and fungal count growth. Further results indicate that about 55% of the isolated samples were not colonized with bacteria while 25% and 20% of the isolated samples were contaminated with E.coli and S. aureus respectively. About 63% of the isolated samples showed no fungal growth, while 20% and 17% of the isolated samples were contaminated with Mucor and Aspergillus flavus respectively. Generally, optimizing the use of spices such as garlic improves quality and extends the shelf life of sun-dried marine sardines, and hence recommended for seafood preservation.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"8 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141642051","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 : 2024-07-16DOI: 10.9734/ejnfs/2024/v16i81492
B. Riccardi, S. Resta, Giacomo Resta
Two thousand years have passed since Hippocrates (Hippocrates of Kos, 460 BC) coined the famous phrase: "let food be your medicine", with which he wanted to indicate the high biological value of food and its therapeutic content. But in the time of Hippocrates, man and food went hand in hand to provide all the resources and nutrients essential for survival. Two thousand years later, the industrial revolution completely overturned that profound bond. Food has lost its natural biological and therapeutic value, and has been replaced by symbolic contents, surrogates of the original meaning, but essential for a society based on consumption. Furthermore, the symbiotic bond between man and mother nature, which represents the essence of life itself, has been broken, making us lose track of our origins. The need to implement production to satisfy the growing global demand for food has led to the use of chemical substances that are effective in combating biological pests that destroy foodstuffs. These substances remain throughout the production chain even after transformation into ready-to-eat foods. So, if on the one hand chemistry has solved production problems, on the other it has generated serious consequences for the health of consumers. The objective of this work is promoting consumer food awareness for responsible and sustainable consumption of food.
{"title":"Transforming Nutritional Value into Commercial Gain: The Impact of Intensive Food Production","authors":"B. Riccardi, S. Resta, Giacomo Resta","doi":"10.9734/ejnfs/2024/v16i81492","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i81492","url":null,"abstract":"Two thousand years have passed since Hippocrates (Hippocrates of Kos, 460 BC) coined the famous phrase: \"let food be your medicine\", with which he wanted to indicate the high biological value of food and its therapeutic content. \u0000But in the time of Hippocrates, man and food went hand in hand to provide all the resources and nutrients essential for survival. \u0000Two thousand years later, the industrial revolution completely overturned that profound bond. Food \u0000has lost its natural biological and therapeutic value, and has been replaced by symbolic contents, surrogates of the original meaning, but essential for a society based on consumption. \u0000Furthermore, the symbiotic bond between man and mother nature, which represents the essence of life itself, has been broken, making us lose track of our origins. \u0000The need to implement production to satisfy the growing global demand for food has led to the use \u0000of chemical substances that are effective in combating biological pests that destroy foodstuffs. \u0000These substances remain throughout the production chain even after transformation into ready-to-eat foods. \u0000So, if on the one hand chemistry has solved production problems, on the other it has generated serious consequences for the health of consumers. \u0000The objective of this work is promoting consumer food awareness for responsible and sustainable consumption of food.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"8 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141641617","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 : 2024-07-15DOI: 10.9734/ejnfs/2024/v16i81490
Djelifa Hamidou, Almou Abdoulaye Alio, Chaibou Yaou, Dodo Hambali Zouleyha, Alkassoum Salifou Ibrahim, H. Seini, H. Sadou
The objective of this study was to evaluate perceptions and beliefs regarding exclusive breastfeeding (EBF) according to the sociodemographic and economic characteristics of mothers of children aged 0 to 59 months in the Wogo rural commune of Sinder/Tillabery/ Niger. This is a cross-sectional descriptive study, on a representative sample of mothers of children aged under five years. A questionnaire was completed using a structured interview. The data were collected with ODK software then analyzed with SPSS and Epi Info version 7.2 software. Mothers in the age groups of 15 to 24 and 25 to 34 years mainly perceive that colostrum is bad for the health of the newborn 22.22% and 17.20%. These mothers use pre-lacteal products until the milk matures, which then changes color and becomes white. Mothers aged 35 to 53 years, for their part, perceive more of an insufficiency of milk secretion 26.87%. Among those not in school, 20.93% say that colostrum is bad; 14.53% think they don't have enough milk. 23.4% of those at primary level reject colostrum. Among unemployed mothers, 19.31% perceive colostrum as bad milk, and 16.55% of them perceive insufficient milk. First-time mothers mainly believe that the child is not satisfied with the consumption of milk only 28.67%. Despite their awareness, some mothers 10.24% say that the child will be thirsty, 14.45% perceive insufficient milk and 13.25% consider colostrum bad for health. The majority of mothers who gave birth in health centers and who did not practice EBF perceive insufficient milk secretion and the majority of women who gave birth at home say that colostrum is bad for the child 27, 37% and 22.10% say that the child is not satisfied with the consumption of breast milk alone. The perceptions and beliefs of mothers and their elders in traditional myths dangerously hinder the practice of EBF in this community.
{"title":"Perceptions of Mothers with Children Aged 0 to 59 Months Regarding Exclusive Breastfeeding (EBF) in the Rural Community of Wogo, Sinder, Tillabery, Niger","authors":"Djelifa Hamidou, Almou Abdoulaye Alio, Chaibou Yaou, Dodo Hambali Zouleyha, Alkassoum Salifou Ibrahim, H. Seini, H. Sadou","doi":"10.9734/ejnfs/2024/v16i81490","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i81490","url":null,"abstract":"The objective of this study was to evaluate perceptions and beliefs regarding exclusive breastfeeding (EBF) according to the sociodemographic and economic characteristics of mothers of children aged 0 to 59 months in the Wogo rural commune of Sinder/Tillabery/ Niger. This is a cross-sectional descriptive study, on a representative sample of mothers of children aged under five years. A questionnaire was completed using a structured interview. The data were collected with ODK software then analyzed with SPSS and Epi Info version 7.2 software. Mothers in the age groups of 15 to 24 and 25 to 34 years mainly perceive that colostrum is bad for the health of the newborn 22.22% and 17.20%. These mothers use pre-lacteal products until the milk matures, which then changes color and becomes white. Mothers aged 35 to 53 years, for their part, perceive more of an insufficiency of milk secretion 26.87%. Among those not in school, 20.93% say that colostrum is bad; 14.53% think they don't have enough milk. 23.4% of those at primary level reject colostrum. Among unemployed mothers, 19.31% perceive colostrum as bad milk, and 16.55% of them perceive insufficient milk. First-time mothers mainly believe that the child is not satisfied with the consumption of milk only 28.67%. Despite their awareness, some mothers 10.24% say that the child will be thirsty, 14.45% perceive insufficient milk and 13.25% consider colostrum bad for health. The majority of mothers who gave birth in health centers and who did not practice EBF perceive insufficient milk secretion and the majority of women who gave birth at home say that colostrum is bad for the child 27, 37% and 22.10% say that the child is not satisfied with the consumption of breast milk alone. The perceptions and beliefs of mothers and their elders in traditional myths dangerously hinder the practice of EBF in this community.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141648172","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}
Moringa oleifera, commonly known as the Drumstick tree, is a multifaceted plant having extensive medicinal and nutritional applications. Various species of the plant are distributed across different tropical and sub-tropical areas around the world for diverse usage. It has also been recognized in Ayurveda as well as Unani systems of medicine for prevention and treatment of different diseases along with applications in environmental management, such as water purification and biopesticides. The plant is rich in essential nutrients, including vitamins, minerals, amino acids, and various bioactive compounds like flavonoids, tannins, and saponins. Its leaves, pods, and flowers are used as dietary supplements, offering significant health benefits, particularly in underdeveloped countries. It is known for a wide range of pharmacological properties, such as antioxidant, immunomodulatory, anti-microbial, and anti-cancer activities, making it a valuable resource in traditional and modern medicine. Various scientific studies have highlighted its potential in reducing cholesterol, boosting immune responses, and inhibiting the growth of various pathogens as well as cancer cells. This review highlights the multifaceted utility of Moringa oleifera i.e., nutritional value of Moringa oleifera, its phytochemical richness and certain therapeutic properties such as antioxidant, immunomodulatory, anti-microbial and anti-cancer properties thus showing its versatility.
{"title":"The Multifaceted Benefits and Applications of Moringa oleifera: A Comprehensive Review","authors":"Rashmi Goswami, Damini Arya, Rukkiya Siddiqui, Sawan Kumar, Olympica Sarma, Niddhi Arora","doi":"10.9734/ejnfs/2024/v16i81489","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i81489","url":null,"abstract":"Moringa oleifera, commonly known as the Drumstick tree, is a multifaceted plant having extensive medicinal and nutritional applications. Various species of the plant are distributed across different tropical and sub-tropical areas around the world for diverse usage. It has also been recognized in Ayurveda as well as Unani systems of medicine for prevention and treatment of different diseases along with applications in environmental management, such as water purification and biopesticides. The plant is rich in essential nutrients, including vitamins, minerals, amino acids, and various bioactive compounds like flavonoids, tannins, and saponins. Its leaves, pods, and flowers are used as dietary supplements, offering significant health benefits, particularly in underdeveloped countries. It is known for a wide range of pharmacological properties, such as antioxidant, immunomodulatory, anti-microbial, and anti-cancer activities, making it a valuable resource in traditional and modern medicine. Various scientific studies have highlighted its potential in reducing cholesterol, boosting immune responses, and inhibiting the growth of various pathogens as well as cancer cells. This review highlights the multifaceted utility of Moringa oleifera i.e., nutritional value of Moringa oleifera, its phytochemical richness and certain therapeutic properties such as antioxidant, immunomodulatory, anti-microbial and anti-cancer properties thus showing its versatility.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"49 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141653084","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 : 2024-07-12DOI: 10.9734/ejnfs/2024/v16i71488
Akash Kusum Maiti, Aditya Lal, Harison Masih
The objective of this study was to develop and physico-chemical analysis for a recipe for millet pretzels by using two different blends of foxtail millet and little millet flour, incorporated with Chlorella vulgaris microalgae biomass at varying concentrations of 0.6%, 0.8% and 1.0% (measured as grams per 100 grams of flour). For the pretzel samples labeled CW0.6, CW0.8 and CW1.0, the flour base consisted of 80% foxtail millet flour and 20% little millet flour. On the other hand, the samples labeled TS0.6, TS0.8 and TS1.0 were made using a base of 75% foxtail millet flour and 25% little millet flour. The research conducted a thorough analysis to understand how these different flour blends and the addition of microalgae impacted the physico - chemical properties of the final products. Additionally, the sensory quality was assessed by a semi-trained panelist based on color, appearance, taste, flavor, texture and overall quality. The study revealed that the combination of different flour blends and varying concentrations of microalgae had a significant impact on the protein content of the pretzels. Specifically, pretzels with 1% microalgae biomass stood out due to their high protein content, making them a nutritious option. However, pretzels formulated with 0.8% microalgae received higher scores in sensory evaluations, indicating that this concentration was more favorable in terms of taste and overall sensory experience. In terms of other physico - chemical properties, the moisture content of the pretzels ranged from 31.67% to 33.95%, and the ash content varied from 1.653% to 1.953%. The findings of this study suggest that it is feasible to produce millet pretzels incorporated with microalgae that are both nutritious and appealing to consumers. This research opens up new possibilities for developing healthy and tasty snack options using millet and microalgae.
{"title":"Microalgae Incorporated in Bakery Products: Application to Millet Pretzel","authors":"Akash Kusum Maiti, Aditya Lal, Harison Masih","doi":"10.9734/ejnfs/2024/v16i71488","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71488","url":null,"abstract":"The objective of this study was to develop and physico-chemical analysis for a recipe for millet pretzels by using two different blends of foxtail millet and little millet flour, incorporated with Chlorella vulgaris microalgae biomass at varying concentrations of 0.6%, 0.8% and 1.0% (measured as grams per 100 grams of flour). For the pretzel samples labeled CW0.6, CW0.8 and CW1.0, the flour base consisted of 80% foxtail millet flour and 20% little millet flour. On the other hand, the samples labeled TS0.6, TS0.8 and TS1.0 were made using a base of 75% foxtail millet flour and 25% little millet flour. The research conducted a thorough analysis to understand how these different flour blends and the addition of microalgae impacted the physico - chemical properties of the final products. Additionally, the sensory quality was assessed by a semi-trained panelist based on color, appearance, taste, flavor, texture and overall quality. The study revealed that the combination of different flour blends and varying concentrations of microalgae had a significant impact on the protein content of the pretzels. Specifically, pretzels with 1% microalgae biomass stood out due to their high protein content, making them a nutritious option. However, pretzels formulated with 0.8% microalgae received higher scores in sensory evaluations, indicating that this concentration was more favorable in terms of taste and overall sensory experience. In terms of other physico - chemical properties, the moisture content of the pretzels ranged from 31.67% to 33.95%, and the ash content varied from 1.653% to 1.953%. The findings of this study suggest that it is feasible to produce millet pretzels incorporated with microalgae that are both nutritious and appealing to consumers. This research opens up new possibilities for developing healthy and tasty snack options using millet and microalgae.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"25 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141653615","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 : 2024-07-08DOI: 10.9734/ejnfs/2024/v16i71487
Kante/Traore Hyacinthe, Lodoun Adama, Compaore Roger Mathurin Charles, Batiebo Dieudonne Joseph, Semdé Zénabou, S. Oumar, Sawadogo-Lingani Hagrétou
Fruits and vegetables are highly perishable living tissues that maintain their metabolic activity even after harvest. This study aimed to monitor the changes of physicochemical and microbiological parameters of two varieties of mango (Valencia and Camerounaise) during conservation in a photovoltaic cold room. The mangoes were stored at 10-12°C with a relative humidity of 80-90% for 3 weeks (Valencia) and 7 weeks (Camerounaise). Mango samples were taken every week for analyses. The physicochemical and microbiological parameters of mangoes were determined using standard methods. Results showed an increase in the reduced sugar content of mangoes (3.12±0.01-4.79±0.02 % for the Valencia variety and 3.01±0.08-6.22±0.02 % for the Camerounaise variety). The water content of the mango remained practically constant (85.42 % to 85.40 %) for the Valencia variety. However, an increase was observed for the Camerounaise variety (86.26±0.00-87.29±0.03 %). The titratable acidity of mangoes decreased (1.07±0.03-0.67±0.01 %) and their Brix level increased (9.8±0.01-16.20±0.01 % for the Valencia variety and 8.00±0.00-13.50±0.14 % for the Camerounaise variety). The maximum relative mass loss observed was 8.25 % for the Camerounaise variety. Regarding the microbiological analyses, the results showed a reduction in total flora and yeast and mold loads during storage. Storage in a solar cold room of fresh mangoes picked at physiological maturity and pretreated in accordance with good hygiene practices, delays the ripening process, inhibits the proliferation of surface microorganisms, preserves the physicochemical characteristics and extends the shelf life of the mangoes. Preserved mangoes are of good quality.
{"title":"Physical, Chemical and Microbiological Changes in Mango Varieties When Cryopreserved Using Solar Energy","authors":"Kante/Traore Hyacinthe, Lodoun Adama, Compaore Roger Mathurin Charles, Batiebo Dieudonne Joseph, Semdé Zénabou, S. Oumar, Sawadogo-Lingani Hagrétou","doi":"10.9734/ejnfs/2024/v16i71487","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71487","url":null,"abstract":"Fruits and vegetables are highly perishable living tissues that maintain their metabolic activity even after harvest. This study aimed to monitor the changes of physicochemical and microbiological parameters of two varieties of mango (Valencia and Camerounaise) during conservation in a photovoltaic cold room. The mangoes were stored at 10-12°C with a relative humidity of 80-90% for 3 weeks (Valencia) and 7 weeks (Camerounaise). Mango samples were taken every week for analyses. The physicochemical and microbiological parameters of mangoes were determined using standard methods. Results showed an increase in the reduced sugar content of mangoes (3.12±0.01-4.79±0.02 % for the Valencia variety and 3.01±0.08-6.22±0.02 % for the Camerounaise variety). The water content of the mango remained practically constant (85.42 % to 85.40 %) for the Valencia variety. However, an increase was observed for the Camerounaise variety (86.26±0.00-87.29±0.03 %). The titratable acidity of mangoes decreased (1.07±0.03-0.67±0.01 %) and their Brix level increased (9.8±0.01-16.20±0.01 % for the Valencia variety and 8.00±0.00-13.50±0.14 % for the Camerounaise variety). The maximum relative mass loss observed was 8.25 % for the Camerounaise variety. Regarding the microbiological analyses, the results showed a reduction in total flora and yeast and mold loads during storage. Storage in a solar cold room of fresh mangoes picked at physiological maturity and pretreated in accordance with good hygiene practices, delays the ripening process, inhibits the proliferation of surface microorganisms, preserves the physicochemical characteristics and extends the shelf life of the mangoes. Preserved mangoes are of good quality.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":" 432","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141669455","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 : 2024-07-06DOI: 10.9734/ejnfs/2024/v16i71486
Solomon M. Uvoh, Onokpite Emmanuel, K. E, C. N. Ngaikedi, Blessing L Dum-Awara
Aim: This study assess the prevalence of malnutrition and underweight among school boys in Ogbia LGA, Bayelsa state. Methods: The was a cross sectional study consisting of 250 school boys within the ages of 5-10yrs selected randomly from five communities during school period. Data were obtained using weight scale balance calibrated in (kg), metre rule (m), muac tape (cm) and well-structured questionnaire. The weight for age, height for age, MUAC and BMI methods used in this study was in accordance with WHO, IAP classification. Results: This study shows a significant difference (<0.05) between the weight, height and BMI of school boys in Ogbia, Oloibiri/Otuogidi when compared with Otuabagi/otuakeme. Muac mean value for the entire age 5-10yrs in Ogbia axis was 17cm compared with Otuabagi axis of 16cm with no significant p-value observed. Carbohydrate (56.8%) dietary food was mostly consumed regularly in comparison with carbohydrate/protein (32%), protein (8%) and vegetable/vitamins (3.2%) among the children. More so 78.4% of the study population have not been deworm for the past over 3months and above. However 21.6% of the study population are deworm within 3month intervals. This study further observe 41.6% among the children as underweight falling below the 1st percentile level with just 13.2% in the median green line zone having normal weight in both communities. However 15.2% are within the 97th percentile while 1.6% are above this zone. The weight for age regarding PEM classification shows 55.89% and 0.74% children suffering from severe and very severe malnutrition in Ogbia, Oloibiri/Otuogidi though 32.37% are PEM free compared with 66.68% normal children in Otuabagi/otuakeme, however 28.07% and 1.75% are suffering from severe and very severe cases of malnutrition in the just two mention communities above. Conclusion: The combination of the entire percentages from the different communities considered in this study shows 1.2% and 43.2% prevalence rate of very severe and severe malnutrition compare with 48% PEM free among boys in Ogbalga while 44% and 16.8% are underweight and overweight/obese compared with 13.2% on the green median zone of normal weight for age. Intervention strategies that include appropriate children feeding with micronutrients should be implemented to reduce the burden of under nutrition in addition to effective regular deworming to help reduce the burden of weight deficit among children in the state.
{"title":"Prevalence of Malnutrition and Underweight among School Boys in Ogbalga Bayelsa State, Nigeria","authors":"Solomon M. Uvoh, Onokpite Emmanuel, K. E, C. N. Ngaikedi, Blessing L Dum-Awara","doi":"10.9734/ejnfs/2024/v16i71486","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71486","url":null,"abstract":"Aim: This study assess the prevalence of malnutrition and underweight among school boys in Ogbia LGA, Bayelsa state. \u0000Methods: The was a cross sectional study consisting of 250 school boys within the ages of 5-10yrs selected randomly from five communities during school period. Data were obtained using weight scale balance calibrated in (kg), metre rule (m), muac tape (cm) and well-structured questionnaire. The weight for age, height for age, MUAC and BMI methods used in this study was in accordance with WHO, IAP classification. \u0000Results: This study shows a significant difference (<0.05) between the weight, height and BMI of school boys in Ogbia, Oloibiri/Otuogidi when compared with Otuabagi/otuakeme. Muac mean value for the entire age 5-10yrs in Ogbia axis was 17cm compared with Otuabagi axis of 16cm with no significant p-value observed. Carbohydrate (56.8%) dietary food was mostly consumed regularly in comparison with carbohydrate/protein (32%), protein (8%) and vegetable/vitamins (3.2%) among the children. More so 78.4% of the study population have not been deworm for the past over 3months and above. However 21.6% of the study population are deworm within 3month intervals. This study further observe 41.6% among the children as underweight falling below the 1st percentile level with just 13.2% in the median green line zone having normal weight in both communities. However 15.2% are within the 97th percentile while 1.6% are above this zone. The weight for age regarding PEM classification shows 55.89% and 0.74% children suffering from severe and very severe malnutrition in Ogbia, Oloibiri/Otuogidi though 32.37% are PEM free compared with 66.68% normal children in Otuabagi/otuakeme, however 28.07% and 1.75% are suffering from severe and very severe cases of malnutrition in the just two mention communities above. \u0000Conclusion: The combination of the entire percentages from the different communities considered in this study shows 1.2% and 43.2% prevalence rate of very severe and severe malnutrition compare with 48% PEM free among boys in Ogbalga while 44% and 16.8% are underweight and overweight/obese compared with 13.2% on the green median zone of normal weight for age. Intervention strategies that include appropriate children feeding with micronutrients should be implemented to reduce the burden of under nutrition in addition to effective regular deworming to help reduce the burden of weight deficit among children in the state.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":" 29","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141672974","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 : 2024-07-06DOI: 10.9734/ejnfs/2024/v16i71485
Lija M, Padmasree B L, S. Beevy
Cucumis melo is a polymorphic taxon belonging to the family Cucurbitaceae, with several varieties based on ovary pubescence. Cucumis melo var. momordica and Cucumis melo var. acidulus are popularized and highly cultivated forms in South India. The characteristic of C.melo var.momordica is its fruit-cracking nature, which distinguishes the variety from others when it is ready to harvest. So, it would be a herculean task for the farmers to harvest ripened fruits before it gets cracked. Analysis of the ripening process's physicochemical attributes and nutritional composition is inevitable to understand and establish proper harvest management for the varieties. The current study was conducted in the experimental field of the Department of Botany, University of Kerala using two different melon varieties, Cucumis melo var. momordica (Roxb.) Duthie & Fuller (Snap melon) and Cucumis melo var. acidulus L. Naudin (culinary melon), from January to October 2021. Fruits were harvested at five developmental stages (S1: 5 days after pollination (DAP), S2: 10 DAP, S3:15 DAP, S4: 20 DAP, S5: 25 DAP) and analysed for physical and biochemical characters. Results were analyzed statistically by using one way ANOVA (P≤0.05). Pomological characteristics such as fruit weight and length at different developmental stages showed a tremendous peak from S3 to S5 in both varieties. However, the firmness of the fruits decreased from the S4 to S5 stage in varieties, reducing sugar accumulated sharply from the S2 to S3 stage. Titratable acidity content in Cucumis melo fruits continuously increased from the S1 to S5 stage. On the other hand, the total carbohydrate, cellulose, protein, and amino acid content increased from S1 to S2 but decreased sharply in S3 and S5. Ascorbic acid, total phenolics, lipid peroxidation, and electrolyte leakage levels declined with fruit ripening in Cucumis melo varieties. As a result of all the quality parameters mentioned above, Cucumis melo fruit harvested at the S4 maturity stage was the ideal harvest maturity for long-distance transportation and had higher consumer acceptability before fruit cracking. Our findings showed that the physical-biochemical properties and nutritional composition of Cucumis melo varieties change dynamically during ripening. The study highlighted the significance of maturity stages for fruit quality and provided critical information for optimal harvest management of the fruits of Cucumis melo varieties.
{"title":"Physicochemical Characterization and Nutrient Composition Decide Harvest Maturity of Cucumis melo Varieties","authors":"Lija M, Padmasree B L, S. Beevy","doi":"10.9734/ejnfs/2024/v16i71485","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71485","url":null,"abstract":"Cucumis melo is a polymorphic taxon belonging to the family Cucurbitaceae, with several varieties based on ovary pubescence. Cucumis melo var. momordica and Cucumis melo var. acidulus are popularized and highly cultivated forms in South India. The characteristic of C.melo var.momordica is its fruit-cracking nature, which distinguishes the variety from others when it is ready to harvest. So, it would be a herculean task for the farmers to harvest ripened fruits before it gets cracked. Analysis of the ripening process's physicochemical attributes and nutritional composition is inevitable to understand and establish proper harvest management for the varieties. The current study was conducted in the experimental field of the Department of Botany, University of Kerala using two different melon varieties, Cucumis melo var. momordica (Roxb.) Duthie & Fuller (Snap melon) and Cucumis melo var. acidulus L. Naudin (culinary melon), from January to October 2021. Fruits were harvested at five developmental stages (S1: 5 days after pollination (DAP), S2: 10 DAP, S3:15 DAP, S4: 20 DAP, S5: 25 DAP) and analysed for physical and biochemical characters. Results were analyzed statistically by using one way ANOVA (P≤0.05). Pomological characteristics such as fruit weight and length at different developmental stages showed a tremendous peak from S3 to S5 in both varieties. However, the firmness of the fruits decreased from the S4 to S5 stage in varieties, reducing sugar accumulated sharply from the S2 to S3 stage. Titratable acidity content in Cucumis melo fruits continuously increased from the S1 to S5 stage. On the other hand, the total carbohydrate, cellulose, protein, and amino acid content increased from S1 to S2 but decreased sharply in S3 and S5. Ascorbic acid, total phenolics, lipid peroxidation, and electrolyte leakage levels declined with fruit ripening in Cucumis melo varieties. As a result of all the quality parameters mentioned above, Cucumis melo fruit harvested at the S4 maturity stage was the ideal harvest maturity for long-distance transportation and had higher consumer acceptability before fruit cracking. Our findings showed that the physical-biochemical properties and nutritional composition of Cucumis melo varieties change dynamically during ripening. The study highlighted the significance of maturity stages for fruit quality and provided critical information for optimal harvest management of the fruits of Cucumis melo varieties.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":" 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141672415","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 : 2024-07-04DOI: 10.9734/ejnfs/2024/v16i71484
F. Badanaro, Pelei Tagba, M. Melila
This study identified the species of aquatic insects consumed in Togo, and determined the chemical composition of the most common species (Cybister tripunctatus (Sharp, 1882) (Coleoptera: Dytiscidae)). This was achieved through ethnoentomological surveys and species identification at the insectarium of the University of Lomé and it provided information on aquatic insects consumed in Togo. Samples of C. tripunctatus were collected in the three localities where ethnoentomological surveys were carried out. Ash, protein, vitamin and lipid contents were determined according to AOAC reference methods. Fiber content was determined using the Weende method. Minerals were analyzed by atomic absorption spectrophotometry and colorimetry. Lipid composition in fatty acids was determined by gas chromatography, and protein composition in amino acids was determined by separation of amino acids using the Biochrom 30+ analyzer. Forty-five out of 120 people interviewed from the Moba ethnic group said they occasionally consumed adult dytics. Four species consumed by this aborigine population was identified. None of these species is sold commercially. According to the respondents, the consumption of dytics is motivated by their nutritional and therapeutic virtues. C. tripunctatus consists of 10.32% moisture, 36.52% proteins, 26.98% lipids, 12.60% fibers, 4.94% carbohydrates, and has an energy value of 1804.19 kJ/100g. All essential amino acids are present in C. tripunctatus. Lipids are rich in unsaturated fatty acids, particularly essential fatty acids. In terms of micronutrient composition, the species studied is rich in minerals and vitamins. The mineral content is 10.32% and depends on the nature of the minerals present. Vitamins content also varies. The ratios of minerals, and fatty acids are balanced. These data show the socio-economic importance of dytics consumed in Togo and the quantitative and qualitative richness of C. tripunctatus in nutrients. This species could therefore contribute to the nutritional balance of consumers.
{"title":"Aquatic Insects Consumed in Togo: Diversity and Nutritional Potential","authors":"F. Badanaro, Pelei Tagba, M. Melila","doi":"10.9734/ejnfs/2024/v16i71484","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71484","url":null,"abstract":"This study identified the species of aquatic insects consumed in Togo, and determined the chemical composition of the most common species (Cybister tripunctatus (Sharp, 1882) (Coleoptera: Dytiscidae)). This was achieved through ethnoentomological surveys and species identification at the insectarium of the University of Lomé and it provided information on aquatic insects consumed in Togo. Samples of C. tripunctatus were collected in the three localities where ethnoentomological surveys were carried out. Ash, protein, vitamin and lipid contents were determined according to AOAC reference methods. Fiber content was determined using the Weende method. Minerals were analyzed by atomic absorption spectrophotometry and colorimetry. Lipid composition in fatty acids was determined by gas chromatography, and protein composition in amino acids was determined by separation of amino acids using the Biochrom 30+ analyzer. Forty-five out of 120 people interviewed from the Moba ethnic group said they occasionally consumed adult dytics. Four species consumed by this aborigine population was identified. None of these species is sold commercially. According to the respondents, the consumption of dytics is motivated by their nutritional and therapeutic virtues. C. tripunctatus consists of 10.32% moisture, 36.52% proteins, 26.98% lipids, 12.60% fibers, 4.94% carbohydrates, and has an energy value of 1804.19 kJ/100g. All essential amino acids are present in C. tripunctatus. Lipids are rich in unsaturated fatty acids, particularly essential fatty acids. In terms of micronutrient composition, the species studied is rich in minerals and vitamins. The mineral content is 10.32% and depends on the nature of the minerals present. Vitamins content also varies. The ratios of minerals, and fatty acids are balanced. These data show the socio-economic importance of dytics consumed in Togo and the quantitative and qualitative richness of C. tripunctatus in nutrients. This species could therefore contribute to the nutritional balance of consumers.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":" 17","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141678186","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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