Pub Date : 2024-07-04DOI: 10.9734/ejnfs/2024/v16i71483
Harpreet Kaur, B. Borkakoty, K. Lynrah, Tapan Majumdar, Khumukcham Lokeshwar Singh, Basumoti Apum, Sangit Dutta, Lalrothuama, Temsu, Y. Verma, Subhash Medhi, P. Sadhukhan, V. Karra, V. Kamal, Sriram Kannan, Amit Solanki, Mamta Singh, Anjan Jyoti Talukdar, C J Lyngdoh, Phukan Ac, Nalini Sharma, Anup Kumar Das, B. J. Saikia, Kanagasabai Kaliaperumal, Rajarshi Gupta, Lokhendra Singh, Ajanta Sharma, Tanma Saikia Das, Tanwir Alam, Kharibam Paikhomba Singh, Pradip Bhaumick, Jahar Lalbaidya, Star Pala, Md Ghaznavi Idris, Lalchhandama C, Lalawmpuia, Temsusashi, Amlan Gupta, Chhophellamtha S, D. Biswas, Tali T, Tatak Obi, Moumita Majumdar, Wasifa Parween, Namita Deb, Neelanjana Sarmah, Simanta Kalita, Partha Pratim Das, Romi Khangembam, Asang Jamir, Lalmuansangi C, Roza Larilang Marbaniang
Background: India is rich in tribal population including north-east India. This research of ours is based on viral hepatitis diagnosis (HBV, HCV, HDV. HAV. HEV) and prevalence in the eight north eastern states of India (namely Assam, Arunachal, Nagaland, Sikkim, Tripura, Meghalaya, Manipur, and Mizoram) that are in locations bordering other countries like Bangladesh, Bhutan and Nepal. The article intercompares the viral hepatitis prevalence pattern in tribal and non-tribal patients in the north eastern states of India as well as the overall prevalence pre-COVID-19 and during the COVID-19. Methodology: This cross-sectional study data on prevalence of viral hepatitis conducted in the 8 north eastern states of India between 2018-2022 has data. two years before the onset of COVID-19 (2018-2019) and 2 years during the COVID-19 (2020-2022). This manuscript presents retrospective comparison on viral hepatitis prevalence between the recruited viral hepatitis patients of tribal and non-tribal origin. This work also compares viral hepatitis prevalence pre-COVID19 and during COVID-19 with no planned work done on COVID-19 diagnostics. Results: In this study it was observed that the tribal population in northeast India had higher prevalence of viral hepatitis than non-tribals in young adults whereas non-tribal had higher prevalence of viral hepatitis than tribals in older population. Certain tribes like Lushai of Mizoram had higher prevalence of HDV, HCV, HEV. Hepatitis B vaccination status was better in non-tribals than tribals in the recruited patients. Further in certain states like Manipur and Tripura exhibited significant difference in the diagnostic marker prevalence in hepatocellular carcinoma patients and liver cirrhosis patients before COVID and during COVID. Conclusion: There were differences in the prevalence and risk factors of viral hepatitis between tribal and non-tribal patients of viral hepatitis in northeast India. Further COVID-19 did have influence on the viral hepatitis prevalence in northeast India.
{"title":"Viral Hepatitis Prevalence among Tribal and Non-Tribal Hospitalised Patients in Northeast India with a Note on its Prevalence before and During COVID-19","authors":"Harpreet Kaur, B. Borkakoty, K. Lynrah, Tapan Majumdar, Khumukcham Lokeshwar Singh, Basumoti Apum, Sangit Dutta, Lalrothuama, Temsu, Y. Verma, Subhash Medhi, P. Sadhukhan, V. Karra, V. Kamal, Sriram Kannan, Amit Solanki, Mamta Singh, Anjan Jyoti Talukdar, C J Lyngdoh, Phukan Ac, Nalini Sharma, Anup Kumar Das, B. J. Saikia, Kanagasabai Kaliaperumal, Rajarshi Gupta, Lokhendra Singh, Ajanta Sharma, Tanma Saikia Das, Tanwir Alam, Kharibam Paikhomba Singh, Pradip Bhaumick, Jahar Lalbaidya, Star Pala, Md Ghaznavi Idris, Lalchhandama C, Lalawmpuia, Temsusashi, Amlan Gupta, Chhophellamtha S, D. Biswas, Tali T, Tatak Obi, Moumita Majumdar, Wasifa Parween, Namita Deb, Neelanjana Sarmah, Simanta Kalita, Partha Pratim Das, Romi Khangembam, Asang Jamir, Lalmuansangi C, Roza Larilang Marbaniang","doi":"10.9734/ejnfs/2024/v16i71483","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71483","url":null,"abstract":"Background: India is rich in tribal population including north-east India. This research of ours is based on viral hepatitis diagnosis (HBV, HCV, HDV. HAV. HEV) and prevalence in the eight north eastern states of India (namely Assam, Arunachal, Nagaland, Sikkim, Tripura, Meghalaya, Manipur, and Mizoram) that are in locations bordering other countries like Bangladesh, Bhutan and Nepal. The article intercompares the viral hepatitis prevalence pattern in tribal and non-tribal patients in the north eastern states of India as well as the overall prevalence pre-COVID-19 and during the COVID-19. \u0000Methodology: This cross-sectional study data on prevalence of viral hepatitis conducted in the 8 north eastern states of India between 2018-2022 has data. two years before the onset of COVID-19 (2018-2019) and 2 years during the COVID-19 (2020-2022). This manuscript presents retrospective comparison on viral hepatitis prevalence between the recruited viral hepatitis patients of tribal and non-tribal origin. This work also compares viral hepatitis prevalence pre-COVID19 and during COVID-19 with no planned work done on COVID-19 diagnostics. \u0000Results: In this study it was observed that the tribal population in northeast India had higher prevalence of viral hepatitis than non-tribals in young adults whereas non-tribal had higher prevalence of viral hepatitis than tribals in older population. Certain tribes like Lushai of Mizoram had higher prevalence of HDV, HCV, HEV. Hepatitis B vaccination status was better in non-tribals than tribals in the recruited patients. Further in certain states like Manipur and Tripura exhibited significant difference in the diagnostic marker prevalence in hepatocellular carcinoma patients and liver cirrhosis patients before COVID and during COVID. \u0000Conclusion: There were differences in the prevalence and risk factors of viral hepatitis between tribal and non-tribal patients of viral hepatitis in northeast India. Further COVID-19 did have influence on the viral hepatitis prevalence in northeast India.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":" 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141677665","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 : 2024-07-03DOI: 10.9734/ejnfs/2024/v16i71480
Emmanuel Lucky Orike, Temidayo Emmanuel Olajugbagbe, B. O. Omafuvbe, Titilola Oyenike Animasahun
The effect of enrichment of orange juice with probiotic Lactobacillus plantarum and Lactobacillus bulgaricus as single and mixed cultures on the cell viability, physicochemical parameters and sensory properties of the juice during a 20day refrigerated (4oC) and room temperature (30± 2oC) conditions was studied. The viable cell count remained relatively stable at 4oC over the storage period for both strains but was at its peak after 10 days of storage at 30±2oC with L. bulgaricus accounting for the highest count (9.36±0.04 CFU/mL). The acidity of the enriched juice increased as the storage period progressed at 30oC with the highest acidity observed with L. bulgaricus (pH 3.00±0.02, titratable acidity 16.27±0.05mg lactic acid/mL). Sensory evaluation indicated that the juice enriched with L. bulgaricus was more acceptable. The study concluded that orange juice enriched with L. bulgaricus is suitable in the development of non-dairy based functional food and could act as an ideal food matrix for probiotic beverage.
{"title":"Effect of Storage on Probiotic Viability, Physicochemical and Sensory Properties of Probiotic-enriched Orange Juice","authors":"Emmanuel Lucky Orike, Temidayo Emmanuel Olajugbagbe, B. O. Omafuvbe, Titilola Oyenike Animasahun","doi":"10.9734/ejnfs/2024/v16i71480","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71480","url":null,"abstract":"The effect of enrichment of orange juice with probiotic Lactobacillus plantarum and Lactobacillus bulgaricus as single and mixed cultures on the cell viability, physicochemical parameters and sensory properties of the juice during a 20day refrigerated (4oC) and room temperature (30± 2oC) conditions was studied. The viable cell count remained relatively stable at 4oC over the storage period for both strains but was at its peak after 10 days of storage at 30±2oC with L. bulgaricus accounting for the highest count (9.36±0.04 CFU/mL). The acidity of the enriched juice increased as the storage period progressed at 30oC with the highest acidity observed with L. bulgaricus (pH 3.00±0.02, titratable acidity 16.27±0.05mg lactic acid/mL). Sensory evaluation indicated that the juice enriched with L. bulgaricus was more acceptable. The study concluded that orange juice enriched with L. bulgaricus is suitable in the development of non-dairy based functional food and could act as an ideal food matrix for probiotic beverage.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"83 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141683984","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 : 2024-07-03DOI: 10.9734/ejnfs/2024/v16i71482
O. Otorkpa, Olalekan Ebenezer Ihinkalu, C. Otorkpa
The “Type of Article” of this paper is “Letter to the Editor”. This paper discuses about: “Enhancing Baby Food Safety - integrating Advanced Sensor Technology and Blockchain for Contaminant Detection and Transparency”. No formal abstract is available. Readers are requested to read the full article.
{"title":"Enhancing Baby Food Safety - integrating Advanced Sensor Technology and Blockchain for Contaminant Detection and Transparency","authors":"O. Otorkpa, Olalekan Ebenezer Ihinkalu, C. Otorkpa","doi":"10.9734/ejnfs/2024/v16i71482","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71482","url":null,"abstract":"The “Type of Article” of this paper is “Letter to the Editor”. This paper discuses about: “Enhancing Baby Food Safety - integrating Advanced Sensor Technology and Blockchain for Contaminant Detection and Transparency”. No formal abstract is available. Readers are requested to read the full article.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"93 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141683533","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 : 2024-07-03DOI: 10.9734/ejnfs/2024/v16i71479
Harianti, Astri Yudistira, Ratnawati Dan, Wayan Kantun
The shrimp processing industry produces a lot of waste that can become a pollutant for the environment if not managed properly. Shrimp waste such as heads, tails and carapace, if processed properly, can become a fishery diversification product that is able to provide added value to the community. The high protein content can be a consideration in processing shrimp waste into by-products as a substitute for food products. This study aims to analyze the effect of the addition of kluwak fruit on water content, protein content and hedonic value of white leg shrimp waste petis. The research method used was an experimental method with petis treatment added by kluwak with 4 different concentrations, namely (A) 0 g concentration (control), (B) 10 g concentration, (C) 20 g concentration, and (D) 30 g concentration. The results showed that the addition of kluwak fruit provided a real difference in the value of water content and protein content in white leg shrimp waste petis. The addition of kluwak fruit to white leg shrimp waste petis produced the best hedonic scale organoleptic value in treatment (D) with a concentration of 30 g.
{"title":"Characteristics of Petis White Leg Shrimp (Litopenaeus vannamei) Waste with the Addition of Kluwak Fruit (Pangium edule)","authors":"Harianti, Astri Yudistira, Ratnawati Dan, Wayan Kantun","doi":"10.9734/ejnfs/2024/v16i71479","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71479","url":null,"abstract":"The shrimp processing industry produces a lot of waste that can become a pollutant for the environment if not managed properly. Shrimp waste such as heads, tails and carapace, if processed properly, can become a fishery diversification product that is able to provide added value to the community. The high protein content can be a consideration in processing shrimp waste into by-products as a substitute for food products. This study aims to analyze the effect of the addition of kluwak fruit on water content, protein content and hedonic value of white leg shrimp waste petis. The research method used was an experimental method with petis treatment added by kluwak with 4 different concentrations, namely (A) 0 g concentration (control), (B) 10 g concentration, (C) 20 g concentration, and (D) 30 g concentration. The results showed that the addition of kluwak fruit provided a real difference in the value of water content and protein content in white leg shrimp waste petis. The addition of kluwak fruit to white leg shrimp waste petis produced the best hedonic scale organoleptic value in treatment (D) with a concentration of 30 g.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"146 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141681813","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 : 2024-07-01DOI: 10.9734/ejnfs/2024/v16i71478
Tasmiyyia Bibi, Neelum Shahzadi, A. Faisal, Iqra Rasheed, Shameen Hasmih, Osama Aziz, Sara Naqvi, Humaira Maryam, Ammar Ijaz
Dengue is viral infection caused by female mosquitos Aedes aegypti and Aedes albopictus. The current study was conducted a tertiary care hospital of district Mardan to find out the prevalence and dietary pattern of dengue patients. About a total of 75 patients consisting of 42 males and 33 females were enrolled in the study. Data regarding socio-demographic parameters, anthropometric measurements, dietary data and overall health was collected. The data was analyzed through SPSS and excel. Out of 75 samples, patients with normal BMI were 13(17.3%), overweight 39(52%) and obese were 23(30.6%). Majority of the patients have symptoms including fever, abdominal pain, nausea vomiting, and headache. Consumption of fresh fruits, juices and proper diet lead to healthy phase. The preventive measures should be followed by using mosquito nets, proper sanitation system, and proper diet.
{"title":"Nutritional Assessment and Dietary Patterns of Dengue Patients in Tertiary Care Hospitals of Pakistan","authors":"Tasmiyyia Bibi, Neelum Shahzadi, A. Faisal, Iqra Rasheed, Shameen Hasmih, Osama Aziz, Sara Naqvi, Humaira Maryam, Ammar Ijaz","doi":"10.9734/ejnfs/2024/v16i71478","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71478","url":null,"abstract":"Dengue is viral infection caused by female mosquitos Aedes aegypti and Aedes albopictus. The current study was conducted a tertiary care hospital of district Mardan to find out the prevalence and dietary pattern of dengue patients. About a total of 75 patients consisting of 42 males and 33 females were enrolled in the study. Data regarding socio-demographic parameters, anthropometric measurements, dietary data and overall health was collected. The data was analyzed through SPSS and excel. Out of 75 samples, patients with normal BMI were 13(17.3%), overweight 39(52%) and obese were 23(30.6%). Majority of the patients have symptoms including fever, abdominal pain, nausea vomiting, and headache. Consumption of fresh fruits, juices and proper diet lead to healthy phase. The preventive measures should be followed by using mosquito nets, proper sanitation system, and proper diet.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141694640","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 : 2024-05-17DOI: 10.9734/ejnfs/2024/v16i61439
O. Alamuoye, Nathaniel Olu Alamuoye, J. Olowoyeye
The study Investigated sorption isotherm features and the effects of packaging materials of both high-density and low-density polyethylene on sensory properties, proximate composition and lipid oxidation of chicken nuggets in storage. Boneless chicken breast was procured from a reputable source and cut into sizeable weight of 50g each to produce the chicken nuggets used for the studies. The experimental setup for sorption isotherm analysis in this study involved using a gravimetric method to equilibrate the product at various relative humidity levels. Five (5g) grams of oven-dried chicken nugget samples of known moisture content were placed in a controlled humidity chamber, and the weight changes of the samples were monitored until equilibrium was reached. GAB equation was used to evaluate the product ware activity and monolayer moisture. Sensory assessment was evaluated using a 9- point hedonic scale while proximate composition of the chicken nuggets samples was determined according to the methods of the Association of Official Analytical Chemists. Thiobarbituric acid reactive substances (TBARS) assay was used to measure malondialdehyde (MDA) levels as a marker of lipid oxidation. The investigation showed that sensory qualities, proximate composition and lipid oxidation of chicken nuggets were markedly affected by the variance in temperature settings, with distinct disparities seen among different materials for packaging. Chicken nuggets stored at 25 0C caused a significant loss in organoleptic properties and some nutritional composition such as protein and fat. Storage of chicken nugget at 25 0C and 40 C showed a varied values in malondialdehyde as content ranged from 0.52 to 0.81 for chicken nugget stored at 250 C and 0.17 to 0.43 for the product stored at 40 C across the packaging materials investigated. The water activity and monolayer moisture results of sorption analysis revealed that good packaging materials of very low water vapour transmission rate should be used for storage of chicken nuggets as high-density polyethylene offered a promising alternative than low density polyethylene.
{"title":"Sorption Isotherm and Effect of Packaging Materials on Proximate, Organoleptic and Lipid Oxidation Quality of Chicken Nuggets Stored at Two Different Temperatures","authors":"O. Alamuoye, Nathaniel Olu Alamuoye, J. Olowoyeye","doi":"10.9734/ejnfs/2024/v16i61439","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i61439","url":null,"abstract":"The study Investigated sorption isotherm features and the effects of packaging materials of both high-density and low-density polyethylene on sensory properties, proximate composition and lipid oxidation of chicken nuggets in storage. Boneless chicken breast was procured from a reputable source and cut into sizeable weight of 50g each to produce the chicken nuggets used for the studies. The experimental setup for sorption isotherm analysis in this study involved using a gravimetric method to equilibrate the product at various relative humidity levels. Five (5g) grams of oven-dried chicken nugget samples of known moisture content were placed in a controlled humidity chamber, and the weight changes of the samples were monitored until equilibrium was reached. GAB equation was used to evaluate the product ware activity and monolayer moisture. Sensory assessment was evaluated using a 9- point hedonic scale while proximate composition of the chicken nuggets samples was determined according to the methods of the Association of Official Analytical Chemists. Thiobarbituric acid reactive substances (TBARS) assay was used to measure malondialdehyde (MDA) levels as a marker of lipid oxidation. The investigation showed that sensory qualities, proximate composition and lipid oxidation of chicken nuggets were markedly affected by the variance in temperature settings, with distinct disparities seen among different materials for packaging. Chicken nuggets stored at 25 0C caused a significant loss in organoleptic properties and some nutritional composition such as protein and fat. Storage of chicken nugget at 25 0C and 40 C showed a varied values in malondialdehyde as content ranged from 0.52 to 0.81 for chicken nugget stored at 250 C and 0.17 to 0.43 for the product stored at 40 C across the packaging materials investigated. The water activity and monolayer moisture results of sorption analysis revealed that good packaging materials of very low water vapour transmission rate should be used for storage of chicken nuggets as high-density polyethylene offered a promising alternative than low density polyethylene.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"58 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140965212","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 : 2024-05-16DOI: 10.9734/ejnfs/2024/v16i61438
Iyanu Caleb Alagbe, S. Malomo
Composite flours were formulated from wheat and soybean and mixed together to formulate four blends WSY 1 (100%), WSY 2 (80%-20%), WSY 3 (70%-30%), WSY 4 (60%-40%), respectively to bake cookies. The cookies were investigated for their amino acid profiles, in vitro anti-inflammatory properties and consumer acceptability of the cookies using standard methods. The amino acid profiles of the cookies were well established with high biological values (>70%) in terms of their essential, non-essential and hydrophobic amino acids while glutamic acid served as the most abundant amino acid (19.15 – 28.69%) present in each of the cookies. Moreso, the in-vitro anti-inflammatory properties of the cookies showed more potency with low IC50 (~20 (mu)g/ml) than the standard sodium diclofenac, a well-known non-steroidal anti-inflammatory drug. Overall, the cookie sample from the 60% wheat and 40% soybean composite flour was acceptable to the consumers as shown by their ratings and perceptions, which could be highly found useful as potential bioactive antioxidant, anti-diabetic and anti-inflammatory agents in the management of chronic inflammations.
{"title":"Amino Acid Compositions and In vitro Anti-inflammatory Properties of Cookies Produced from Wheat and Soybean Composite Flour","authors":"Iyanu Caleb Alagbe, S. Malomo","doi":"10.9734/ejnfs/2024/v16i61438","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i61438","url":null,"abstract":"Composite flours were formulated from wheat and soybean and mixed together to formulate four blends WSY 1 (100%), WSY 2 (80%-20%), WSY 3 (70%-30%), WSY 4 (60%-40%), respectively to bake cookies. The cookies were investigated for their amino acid profiles, in vitro anti-inflammatory properties and consumer acceptability of the cookies using standard methods. The amino acid profiles of the cookies were well established with high biological values (>70%) in terms of their essential, non-essential and hydrophobic amino acids while glutamic acid served as the most abundant amino acid (19.15 – 28.69%) present in each of the cookies. Moreso, the in-vitro anti-inflammatory properties of the cookies showed more potency with low IC50 (~20 (mu)g/ml) than the standard sodium diclofenac, a well-known non-steroidal anti-inflammatory drug. Overall, the cookie sample from the 60% wheat and 40% soybean composite flour was acceptable to the consumers as shown by their ratings and perceptions, which could be highly found useful as potential bioactive antioxidant, anti-diabetic and anti-inflammatory agents in the management of chronic inflammations.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"55 30","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140970492","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 : 2024-05-15DOI: 10.9734/ejnfs/2024/v16i61437
Jelang Jelku D. Sangma, Usha Ravindra
Aims: To investigate the fermentation parameters physico-chemical characteristics and to conduct sensory evaluation to assess the acceptability of the fermented chia seeds. Study Design: Experimental study involving the fermentation of chia seeds with varying combinations of water, curd, and honey. Assessment of fermentation parameters and physico-chemical characteristics. Microbiological analysis, LAB isolation, and measurement of TSS, acidity, and pH. Sensory evaluation to determine the acceptability of the fermented chia seeds. Place and Duration of Study: The study undertaken during 2020-23 in the Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore, Karnataka. Methodology: Chia seeds subjected to different fermentation treatments involving combinations of water, curd, and honey. Microbiological analysis conducted to assess microbial populations. Isolation of lactic acid bacteria (LAB) to study their presence. Measurement of total soluble solids (TSS), acidity, and pH to evaluate physico-chemical changes during fermentation. Sensory evaluation performed to determine consumer acceptability. Results: Fermentation treatments showed significant differences in soluble solids ranged (1.63 to 8.10), pH (1.87 to 3.87), and acidity, showcasing organic acid content, notably lactic acid (0.04 to 0.23), oxalic acids (0.04 to 0.23), citric acid (0.09 to 0.50), maleic acid (0.06 to 0.35) and succinic acid (0.05 to 0.30. Fermented white chia with distilled water + curd+ honey (FWC3) and Fermented black chia with distilled water + curd+ honey (FBC3) had the statistically higher mean sensory scores.
{"title":"Standardization on Fermentation of Chia (Salvia hispanica L.)","authors":"Jelang Jelku D. Sangma, Usha Ravindra","doi":"10.9734/ejnfs/2024/v16i61437","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i61437","url":null,"abstract":"Aims: To investigate the fermentation parameters physico-chemical characteristics and to conduct sensory evaluation to assess the acceptability of the fermented chia seeds. \u0000Study Design: Experimental study involving the fermentation of chia seeds with varying combinations of water, curd, and honey. Assessment of fermentation parameters and physico-chemical characteristics. Microbiological analysis, LAB isolation, and measurement of TSS, acidity, and pH. Sensory evaluation to determine the acceptability of the fermented chia seeds. \u0000Place and Duration of Study: The study undertaken during 2020-23 in the Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore, Karnataka. \u0000Methodology: Chia seeds subjected to different fermentation treatments involving combinations of water, curd, and honey. Microbiological analysis conducted to assess microbial populations. Isolation of lactic acid bacteria (LAB) to study their presence. Measurement of total soluble solids (TSS), acidity, and pH to evaluate physico-chemical changes during fermentation. Sensory evaluation performed to determine consumer acceptability. \u0000Results: Fermentation treatments showed significant differences in soluble solids ranged (1.63 to 8.10), pH (1.87 to 3.87), and acidity, showcasing organic acid content, notably lactic acid (0.04 to 0.23), oxalic acids (0.04 to 0.23), citric acid (0.09 to 0.50), maleic acid (0.06 to 0.35) and succinic acid (0.05 to 0.30. Fermented white chia with distilled water + curd+ honey (FWC3) and Fermented black chia with distilled water + curd+ honey (FBC3) had the statistically higher mean sensory scores.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"16 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140974882","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}
The present study assessed the dietary diversity score and the factors influencing dietary diversity of Pubic Distribution System (PDS) beneficiary and non-beneficiary households in rural and urban areas of Telangana state. Multistage purposive random sampling was used for the selection of three districts, six mandals and 12 each village and urban areas for conducting the study with a total sample of 480 households. The primary data collected through pre-tested interview schedules were analysed using Simpson Index Dietary Diversity (SIDD) score and later multiple linear regression was used to regress socio-economic and demographic variables to assess the influence of these variables on SIDD score. The results revealed that the overall dietary diversity score for rural and urban PDS beneficiaries was 0.86 whereas for rural and urban PDS non-beneficiary households’ SIDD score was 0.82 and 0.83 respectively. The results clearly showed that PDS beneficiary households had higher dietary diversity than non-beneficiaries’ households. Age, household size, education, farmland and livestock possession enhanced dietary diversity, thereby improving the nutritional status of households. Thus, the PDS can play a crucial role in guaranteeing food security. Furthermore, its effectiveness depends on including a variety of food items for distribution, and recommended promoting nutritional education, encouraging the consumption of locally sourced foods through health and nutrition awareness campaigns. In addition, implementing mechanisms for assessment, minimizing leakages and inclusion of eligible households through regular survey can help the vulnerable sections of population to achieve food and nutritional security.
{"title":"Dietary Diversity Score among Beneficiaries and Non-beneficiaries of Public Distribution System in Rural and Urban Telangana","authors":"Boniga Mohan Uday Raj, Korabandi Suhasini, Thatigutla Lavanya, Desireddy Srinivasa Reddy, Kallakuri Supriya","doi":"10.9734/ejnfs/2024/v16i61436","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i61436","url":null,"abstract":"The present study assessed the dietary diversity score and the factors influencing dietary diversity of Pubic Distribution System (PDS) beneficiary and non-beneficiary households in rural and urban areas of Telangana state. Multistage purposive random sampling was used for the selection of three districts, six mandals and 12 each village and urban areas for conducting the study with a total sample of 480 households. The primary data collected through pre-tested interview schedules were analysed using Simpson Index Dietary Diversity (SIDD) score and later multiple linear regression was used to regress socio-economic and demographic variables to assess the influence of these variables on SIDD score. The results revealed that the overall dietary diversity score for rural and urban PDS beneficiaries was 0.86 whereas for rural and urban PDS non-beneficiary households’ SIDD score was 0.82 and 0.83 respectively. The results clearly showed that PDS beneficiary households had higher dietary diversity than non-beneficiaries’ households. Age, household size, education, farmland and livestock possession enhanced dietary diversity, thereby improving the nutritional status of households. Thus, the PDS can play a crucial role in guaranteeing food security. Furthermore, its effectiveness depends on including a variety of food items for distribution, and recommended promoting nutritional education, encouraging the consumption of locally sourced foods through health and nutrition awareness campaigns. In addition, implementing mechanisms for assessment, minimizing leakages and inclusion of eligible households through regular survey can help the vulnerable sections of population to achieve food and nutritional security.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"39 19","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140983807","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}
The study evaluates the effect of supplementation of maize-based ogi with mushroom (Pleurotus ostreatus) flour on nutritional characteristics and sensory properties. Standard processing and analytical methods were used in raw material preparation and analyses. Ogi and mushroom flour were blended in ratio of 100:0, 90:10, 80:20, 70:30 and labeled A, B, C and D respectively. A commercial maize based complementary food was used as control. There was significant difference (p < 0.05) among all samples for all the Vitamin assayed with values ranging from 4.86 to 9.06 (µg/100g), 0.32 to 1.09 mg/100 g, 0.22 to 0.69 mg/100 g, 3.82 to 13.03 mg/100 g and 0.13 to 1.12 mg/100 g for vitamin A, B1, B2, B3 and C. The vitamin values compare favourably with that of control sample. Significant (P<0.05) difference exists across the samples for Zn, Mg, Fe, K and Ca with values ranging from 1.12 to 1.71 mg/100 g, 37.7 to 102 mg/100 g, 4.72 to 13.23 mg/100 g, 23.05 to 125.3 mg/100 g and 125.5 to 160.25 mg/100 g respectively with corresponding higher values for control sample. Result showed negligible amounts of anti-nutritional factors ranging from 0.29 to 0.36 mg/100 g, 0.02 to 0.03 mg/100 g, 0.03 to 0.06 mg/100 g and 0.56 to 0.83 mg/100 g for phytate, oxalate, trypsin inhibitor and tannin respectively. The functional properties of the flour blends values ranged from 0.58 to 0.72 g/mL, 0.99 to 2.2 g/g, 5.21 to 8.94 g/g, 1.75 to 3.72 mL/g and 5.5 to 9.0% for bulk density, water absorption capacity, water retention capacity, swelling capacity and least gelation concentration respectively. Sensory scores revealed substantial overall acceptability of the samples. The quality of ogi samples were greatly improved by mushroom supplementation and could be nutritional beneficial to children and adults.
{"title":"Nutritional Characteristics and Sensory Properties of Maize-based Ogi Supplemented with Mushroom (Pleurotus ostreatus) Flour","authors":"Akpensuen Mfe Samuel, Ikya Kwagh-al Juliius, Ahure Dinnah","doi":"10.9734/ejnfs/2024/v16i61435","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i61435","url":null,"abstract":"The study evaluates the effect of supplementation of maize-based ogi with mushroom (Pleurotus ostreatus) flour on nutritional characteristics and sensory properties. Standard processing and analytical methods were used in raw material preparation and analyses. Ogi and mushroom flour were blended in ratio of 100:0, 90:10, 80:20, 70:30 and labeled A, B, C and D respectively. A commercial maize based complementary food was used as control. There was significant difference (p < 0.05) among all samples for all the Vitamin assayed with values ranging from 4.86 to 9.06 (µg/100g), 0.32 to 1.09 mg/100 g, 0.22 to 0.69 mg/100 g, 3.82 to 13.03 mg/100 g and 0.13 to 1.12 mg/100 g for vitamin A, B1, B2, B3 and C. The vitamin values compare favourably with that of control sample. Significant (P<0.05) difference exists across the samples for Zn, Mg, Fe, K and Ca with values ranging from 1.12 to 1.71 mg/100 g, 37.7 to 102 mg/100 g, 4.72 to 13.23 mg/100 g, 23.05 to 125.3 mg/100 g and 125.5 to 160.25 mg/100 g respectively with corresponding higher values for control sample. Result showed negligible amounts of anti-nutritional factors ranging from 0.29 to 0.36 mg/100 g, 0.02 to 0.03 mg/100 g, 0.03 to 0.06 mg/100 g and 0.56 to 0.83 mg/100 g for phytate, oxalate, trypsin inhibitor and tannin respectively. The functional properties of the flour blends values ranged from 0.58 to 0.72 g/mL, 0.99 to 2.2 g/g, 5.21 to 8.94 g/g, 1.75 to 3.72 mL/g and 5.5 to 9.0% for bulk density, water absorption capacity, water retention capacity, swelling capacity and least gelation concentration respectively. Sensory scores revealed substantial overall acceptability of the samples. The quality of ogi samples were greatly improved by mushroom supplementation and could be nutritional beneficial to children and adults.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":" 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140990415","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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