Mushrooms are traditionally consumed as food and are known to possess nutritional and medicinal properties. However, the choice of processing methods for mushrooms are often based on preference rather than the impact on nutritional or health benefits. The effect of solar drying, steaming and roasting on the proximate, phytochemicals and antioxidant activity of two mushroom varieties (Termitomyces schimperi and Volvariella volvacea) were investigated. Proximate analysis and phytochemical screening were carried out using standard protocols. The total phenols content and antioxidant activity were determined by means of Folin-Ciocalteu method and 1, 1-Diphenyl-2-picryl-hydrazyl (DPPH) assay, respectively. Results indicate that both processing methods and varietal differences had effects on nutrient composition of mushrooms. Solar drying retained most nutrients in both varieties. Dried T. schimperi had the highest protein content of 29.09 % whereas dried V. volvacea had the highest carbohydrate and ash contents of 60.71% and 5.56 %, respectively. Steamed mushrooms retained moisture and had the lowest carbohydrate content with steamed V. volvacea having the highest moisture and lowest carbohydrate values of 91.15% and 54.71%, respectively. Roasting also showed a high protein content of 28.65% in T. schimperi and a high carbohydrate of 58.65% in V. volvacea. None of the processing methods however had a significant effect on fat and fibre contents of both varieties used. The phytochemicals tested were present in both varieties in the processed and unprocessed forms. The steamed extract was the strongest scavenger of DPPH with 50 % inhibitory concentration (IC50) value of 3.03 ± 0.40 mg/mL whereas the unprocessed extract had the least effect with IC50 value of 9.35 ± 0.42 mg/ml. Similarly, the steamed extract recorded the highest total phenol content with value of 1644 ± 39 mg GAE/100 g whereas the unprocessed extract was the lowest with value of 1336 ± 93 mg GAE/100 g respectively. The present findings suggest that steamed mushrooms possess the highest antioxidant activity.
{"title":"Effect of Processing Methods on the Proximate Composition, Total Phenols and Antioxidant Properties of Two Mushroom Varieties","authors":"A. Asamoa, E. Essel, J. K. Agbenorhevi, I. Oduro","doi":"10.12691/AJFN-6-2-4","DOIUrl":"https://doi.org/10.12691/AJFN-6-2-4","url":null,"abstract":"Mushrooms are traditionally consumed as food and are known to possess nutritional and medicinal properties. However, the choice of processing methods for mushrooms are often based on preference rather than the impact on nutritional or health benefits. The effect of solar drying, steaming and roasting on the proximate, phytochemicals and antioxidant activity of two mushroom varieties (Termitomyces schimperi and Volvariella volvacea) were investigated. Proximate analysis and phytochemical screening were carried out using standard protocols. The total phenols content and antioxidant activity were determined by means of Folin-Ciocalteu method and 1, 1-Diphenyl-2-picryl-hydrazyl (DPPH) assay, respectively. Results indicate that both processing methods and varietal differences had effects on nutrient composition of mushrooms. Solar drying retained most nutrients in both varieties. Dried T. schimperi had the highest protein content of 29.09 % whereas dried V. volvacea had the highest carbohydrate and ash contents of 60.71% and 5.56 %, respectively. Steamed mushrooms retained moisture and had the lowest carbohydrate content with steamed V. volvacea having the highest moisture and lowest carbohydrate values of 91.15% and 54.71%, respectively. Roasting also showed a high protein content of 28.65% in T. schimperi and a high carbohydrate of 58.65% in V. volvacea. None of the processing methods however had a significant effect on fat and fibre contents of both varieties used. The phytochemicals tested were present in both varieties in the processed and unprocessed forms. The steamed extract was the strongest scavenger of DPPH with 50 % inhibitory concentration (IC50) value of 3.03 ± 0.40 mg/mL whereas the unprocessed extract had the least effect with IC50 value of 9.35 ± 0.42 mg/ml. Similarly, the steamed extract recorded the highest total phenol content with value of 1644 ± 39 mg GAE/100 g whereas the unprocessed extract was the lowest with value of 1336 ± 93 mg GAE/100 g respectively. The present findings suggest that steamed mushrooms possess the highest antioxidant activity.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"53 1","pages":"55-59"},"PeriodicalIF":0.0,"publicationDate":"2018-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73582106","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}
Akanyijuka Sam, Acham Hedwig, Tumuhimbise Gaston, A. Namutebi, M. Masanza, J. Jagwe, Kasharu Apolo, Kizito Elizabeth, D. Rees
The purpose of this study was to investigate the effects of different processing conditions for production of dried Solanum aethiopicum (S.) leaf powder by comparing solar drying and cabinet drying processing techniques. Four (4) pre-treatments were done on S. aethiopicum leaves to inhibit enzyme action and prolong storage life. Treatments included dipping in; 10% saline solution, 10% vinegar solution, water (as the control), and steam blanching; done for both whole and sliced S. aethiopicum leaves. Each of the resultant samples were dried in both solar and cabinet dryers for a period of 24 hours. The dried leaf samples were grounded into powder using a coffee grinder and subjected to different laboratory analyses including; catalase activity, moisture content, vitamin C retention capacity and phytate content analyses. The results obtained were analysed using MINITAB version 16.0 at 5% significance level. The results showed that there was a reduction in catalase activity after pre-treatment and drying from 5.0±0.0 cm3 for the fresh un-treated leaves to a range of 4.5±0.7 – 3.0±0.0 cm3 for whole solar dried; 4.5±0.7-4.0±0.0 cm3 for sliced solar dried; 4.0±0.0 - 3.0±0.0 cm3 for whole cabinet dried and 3.5±0.7-2.3±0.7 cm3 for sliced cabinet dried leaf powder. Solar dried S. aethiopicum leaf powder contained significantly high moisture content than hot air cabinet dried one (24.9±0.5 % for saline treated sliced leaves to 8.9±0.8 % for blanched sliced leaves, than hot air cabinet dried one with 9.3±0.0 % for sliced plain water treated leaves to 7.0±0.2 % for sliced vinegar treated leaves; respectively). Cabinet dried S. aethiopicum contained significantly more vitamin C content (1.1±0.2 mg for whole blanched leaves compared to 0.6±0.1 mg for sliced vinegar treated leaves) than the solar dried one (1.0±0.2 mg for sliced plain water treated leaves to 0.6±0.1 mg for sliced vinegar treated leaves). There was no significant difference in phytate content between the hot air cabinet dried and solar dried i.e. 0.7±0.1 - 0.2±0.1 mg for solar and 0.7±0.1 - 0.3±0.3 mg for cabinet dried. Solar dried S. aethiopicum powder contained significantly higher catalase than the hot air cabinet dried one (4.5±0.7 - 3.0±0.0 and 4.0±0.0 - 2.5±0.7 cm3; respectively). However, in terms of acceptability, there was high preference for saline treated leaf powder soups compared to other soups. It can be concluded that High activity of catalase, moisture retention and high loss of Vit.C occurs in the solar drier than in cabinet drier. Whole leaf saline pretreated leaf powder soup is rated high compared to other dried soups. Therefore, the best method for production of dried S. aethiopicum powder is by slicing, dipping it in plain water and drying using a cabinet dryer. Under circumstances where cabinet drying is not achievable, solar drying is recommended using whole leaf, pretreated with saline water to promote preservation and consumption of the vegetable.
{"title":"Effect of Different Processing Conditions on Proximate and Bioactive Contents of Solanum aethiopicum (Shum) Powders, and Acceptability for Cottage Scale Production","authors":"Akanyijuka Sam, Acham Hedwig, Tumuhimbise Gaston, A. Namutebi, M. Masanza, J. Jagwe, Kasharu Apolo, Kizito Elizabeth, D. Rees","doi":"10.12691/AJFN-6-2-3","DOIUrl":"https://doi.org/10.12691/AJFN-6-2-3","url":null,"abstract":"The purpose of this study was to investigate the effects of different processing conditions for production of dried Solanum aethiopicum (S.) leaf powder by comparing solar drying and cabinet drying processing techniques. Four (4) pre-treatments were done on S. aethiopicum leaves to inhibit enzyme action and prolong storage life. Treatments included dipping in; 10% saline solution, 10% vinegar solution, water (as the control), and steam blanching; done for both whole and sliced S. aethiopicum leaves. Each of the resultant samples were dried in both solar and cabinet dryers for a period of 24 hours. The dried leaf samples were grounded into powder using a coffee grinder and subjected to different laboratory analyses including; catalase activity, moisture content, vitamin C retention capacity and phytate content analyses. The results obtained were analysed using MINITAB version 16.0 at 5% significance level. The results showed that there was a reduction in catalase activity after pre-treatment and drying from 5.0±0.0 cm3 for the fresh un-treated leaves to a range of 4.5±0.7 – 3.0±0.0 cm3 for whole solar dried; 4.5±0.7-4.0±0.0 cm3 for sliced solar dried; 4.0±0.0 - 3.0±0.0 cm3 for whole cabinet dried and 3.5±0.7-2.3±0.7 cm3 for sliced cabinet dried leaf powder. Solar dried S. aethiopicum leaf powder contained significantly high moisture content than hot air cabinet dried one (24.9±0.5 % for saline treated sliced leaves to 8.9±0.8 % for blanched sliced leaves, than hot air cabinet dried one with 9.3±0.0 % for sliced plain water treated leaves to 7.0±0.2 % for sliced vinegar treated leaves; respectively). Cabinet dried S. aethiopicum contained significantly more vitamin C content (1.1±0.2 mg for whole blanched leaves compared to 0.6±0.1 mg for sliced vinegar treated leaves) than the solar dried one (1.0±0.2 mg for sliced plain water treated leaves to 0.6±0.1 mg for sliced vinegar treated leaves). There was no significant difference in phytate content between the hot air cabinet dried and solar dried i.e. 0.7±0.1 - 0.2±0.1 mg for solar and 0.7±0.1 - 0.3±0.3 mg for cabinet dried. Solar dried S. aethiopicum powder contained significantly higher catalase than the hot air cabinet dried one (4.5±0.7 - 3.0±0.0 and 4.0±0.0 - 2.5±0.7 cm3; respectively). However, in terms of acceptability, there was high preference for saline treated leaf powder soups compared to other soups. It can be concluded that High activity of catalase, moisture retention and high loss of Vit.C occurs in the solar drier than in cabinet drier. Whole leaf saline pretreated leaf powder soup is rated high compared to other dried soups. Therefore, the best method for production of dried S. aethiopicum powder is by slicing, dipping it in plain water and drying using a cabinet dryer. Under circumstances where cabinet drying is not achievable, solar drying is recommended using whole leaf, pretreated with saline water to promote preservation and consumption of the vegetable.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"22 1","pages":"46-54"},"PeriodicalIF":0.0,"publicationDate":"2018-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80035553","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 objective of this research is to study into what extent can food consumption pattern affects the nutritional status of children less than 5 years in Sana'a Governorate, Yemen in connection with some socio-economic factors. The investigation data was extracted from a comprehensive survey done by UNICEF, Yemen during 2016. The survey was a cross-sectional with a representative sample of children 5-59 months. The survey was conducted in the two ecological zones of Sana'a Governorate the temperate (TZ) and the dry (DZ) zones. The total number of children attained were 525 and 580 in TZ and DZ respectively. The anthropometric measures of children were taken and all the global nutrition indices (z-scores) were generated and compared with WHO Growth Standards. The food consumption pattern of household was recorded and the food consumption scores (FCS) were produced for each household. Data on some other socio-economic factors were also collected. The prevalence rates of BMIZ, MUACZ, WHZ, WAZ and HAZ are 9.1%, 19.1%, 12.9%, 40.0% and 51.3% respectively for the whole governorate. Separate nutrition indices were produced for each zone and children of DZ were found more vulnerable to malnutrition than TZ children. 92.6% of the targeted households were found on the acceptable level of the FCS classification. Using Chi-Square testing has revealed significant associations between children ages, latrine type and zones with most of the nutrition indices but not with the FCS classification. Similar results were noticed when the multivariate logistic regression particularly with children ages and latrine type but another significant association emerged between income quintiles and both HAZ and WAZ nutrition indices with little difference between zones.
{"title":"Food Consumption Pattern and Its Impact on the Nutritional Status of 6-59 months' Children in Sana'a Governorate, Yemen","authors":"M. A. Al-Mansoob, Muhammed S. A. Masood","doi":"10.12691/AJFN-6-2-2","DOIUrl":"https://doi.org/10.12691/AJFN-6-2-2","url":null,"abstract":"The objective of this research is to study into what extent can food consumption pattern affects the nutritional status of children less than 5 years in Sana'a Governorate, Yemen in connection with some socio-economic factors. The investigation data was extracted from a comprehensive survey done by UNICEF, Yemen during 2016. The survey was a cross-sectional with a representative sample of children 5-59 months. The survey was conducted in the two ecological zones of Sana'a Governorate the temperate (TZ) and the dry (DZ) zones. The total number of children attained were 525 and 580 in TZ and DZ respectively. The anthropometric measures of children were taken and all the global nutrition indices (z-scores) were generated and compared with WHO Growth Standards. The food consumption pattern of household was recorded and the food consumption scores (FCS) were produced for each household. Data on some other socio-economic factors were also collected. The prevalence rates of BMIZ, MUACZ, WHZ, WAZ and HAZ are 9.1%, 19.1%, 12.9%, 40.0% and 51.3% respectively for the whole governorate. Separate nutrition indices were produced for each zone and children of DZ were found more vulnerable to malnutrition than TZ children. 92.6% of the targeted households were found on the acceptable level of the FCS classification. Using Chi-Square testing has revealed significant associations between children ages, latrine type and zones with most of the nutrition indices but not with the FCS classification. Similar results were noticed when the multivariate logistic regression particularly with children ages and latrine type but another significant association emerged between income quintiles and both HAZ and WAZ nutrition indices with little difference between zones.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"14 1","pages":"37-45"},"PeriodicalIF":0.0,"publicationDate":"2018-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75365356","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}
Citrullus lanatus (watermelon) seeds are often discarded, while its fruits are eaten. In this study, effects of processing either by roasting or drying of the seeds was assayed by analyzing proximate, mineral and vitamin A contents for possible boasting of animal feeds. The proximate analysis and vitamin A determination were performed using standard methods. Mineral elements content was determined by Atomic Absorptions Spectrophotometry (AAS). The results of the proximate composition of processed and unprocessed watermelon seeds had moisture content of 6.29% and 5.06%, ash content 2.59% and 2.98%, crude fat 47% and 32.9%, crude protein 68.04% and 49.7%, crude fibre 1.13% and 2.10% and carbohydrate 24.99% and 6.06% respectively. The elemental composition of both processed and unprocessed seeds showed that magnesium and sulphur contents were higher in unprocessed than processed seeds, while potassium, calcium, phosphorus, iron, copper, zinc and manganese contents of both processed and unprocessed seed were statistically similar. The crude fats, proteins and carbohydrates contents of the processed seeds were significantly higher (p<0.001) compared with the unprocessed seeds. The vitamin A content of both processed and unprocessed seeds were found to be 0.033 µg/g and 0.056 µg/g respectively. However, vitamin A content of the unprocessed seeds was higher when compared with the processed seed. Therefore, the result of this study recommends that both processed and unprocessed Citrullus lanatus seeds may serve as suitable candidates in feed formulation.
{"title":"Nutritional Comparison of Processed and Unprocessed Citrillus lanatus (Watermelon) Seeds for Possible Use in Feed Formulation","authors":"M. A. Milala, A. Luther, B. Burah","doi":"10.12691/ajfn-6-2-1","DOIUrl":"https://doi.org/10.12691/ajfn-6-2-1","url":null,"abstract":"Citrullus lanatus (watermelon) seeds are often discarded, while its fruits are eaten. In this study, effects of processing either by roasting or drying of the seeds was assayed by analyzing proximate, mineral and vitamin A contents for possible boasting of animal feeds. The proximate analysis and vitamin A determination were performed using standard methods. Mineral elements content was determined by Atomic Absorptions Spectrophotometry (AAS). The results of the proximate composition of processed and unprocessed watermelon seeds had moisture content of 6.29% and 5.06%, ash content 2.59% and 2.98%, crude fat 47% and 32.9%, crude protein 68.04% and 49.7%, crude fibre 1.13% and 2.10% and carbohydrate 24.99% and 6.06% respectively. The elemental composition of both processed and unprocessed seeds showed that magnesium and sulphur contents were higher in unprocessed than processed seeds, while potassium, calcium, phosphorus, iron, copper, zinc and manganese contents of both processed and unprocessed seed were statistically similar. The crude fats, proteins and carbohydrates contents of the processed seeds were significantly higher (p<0.001) compared with the unprocessed seeds. The vitamin A content of both processed and unprocessed seeds were found to be 0.033 µg/g and 0.056 µg/g respectively. However, vitamin A content of the unprocessed seeds was higher when compared with the processed seed. Therefore, the result of this study recommends that both processed and unprocessed Citrullus lanatus seeds may serve as suitable candidates in feed formulation.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"55 1","pages":"33-36"},"PeriodicalIF":0.0,"publicationDate":"2018-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88454316","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}
A. A. Edith, M. Souleymane, T. Souleymane, Koffi Ahou Honorine, Assemand Emma Fernande, D. Joseph
Leafy vegetables contain nutrients and have also antioxidant potentialities. Two of them, black nightshade and sweet potatoes leaves, were analyzed for their antioxidant capacities. Total phenolic and flavonoids were determined. The antioxidant activities determinations were on radical scavenging activities, lipid peroxidation inhibition and reducing power. The results showed that total phenolic and flavonoids content were higher in sweet potatoes leaves than in black nightshade. Indeed, sweet potatoes total phenolic and flavonoids content were respectively 933.30 ± 15.30 mg Gallic Acid Equivalent (GAE)/g of dry matter (DM) and 149.00 ± 4.00 mg Quercetin Equivalent (QE)/g DM, while that of black nightshade were 300.00 ± 5.7 mg GAE/g DM and 54.60 ± 8.30 mg QE/g DM. Consequently, sweet potatoes leaves had best antiradical activities which were characterised by their IC50 value (3.12 ± 1.42µg/ml). That of black nightshade was 163.00 ± 0.82 µg/ml. The two leafy vegetables had a lipid peroxidation inhibitory capacities upper than that of gallic acid and these inhibitory capacities were more important in sweet potatoes leaves than in black nightshade leaves. Sweet potatoes leaves IC50 was about 206.33 ± 14.05 µg/ml and that of black nightshade was 272.33 ± 21.39 µg/ml. However, reducing power in leaves was lower than that of vitamin C (the molecular reference). Antioxidant activities were high in sweet potatoes leaves. But, it could decrease after cooking process as nutrients losses are occurred during cooking.
{"title":"Antioxidant Potentialities of Black Nightshade and Sweet Potatoes Leaves Consumed in Côte d’Ivoire","authors":"A. A. Edith, M. Souleymane, T. Souleymane, Koffi Ahou Honorine, Assemand Emma Fernande, D. Joseph","doi":"10.12691/AJFN-6-1-5","DOIUrl":"https://doi.org/10.12691/AJFN-6-1-5","url":null,"abstract":"Leafy vegetables contain nutrients and have also antioxidant potentialities. Two of them, black nightshade and sweet potatoes leaves, were analyzed for their antioxidant capacities. Total phenolic and flavonoids were determined. The antioxidant activities determinations were on radical scavenging activities, lipid peroxidation inhibition and reducing power. The results showed that total phenolic and flavonoids content were higher in sweet potatoes leaves than in black nightshade. Indeed, sweet potatoes total phenolic and flavonoids content were respectively 933.30 ± 15.30 mg Gallic Acid Equivalent (GAE)/g of dry matter (DM) and 149.00 ± 4.00 mg Quercetin Equivalent (QE)/g DM, while that of black nightshade were 300.00 ± 5.7 mg GAE/g DM and 54.60 ± 8.30 mg QE/g DM. Consequently, sweet potatoes leaves had best antiradical activities which were characterised by their IC50 value (3.12 ± 1.42µg/ml). That of black nightshade was 163.00 ± 0.82 µg/ml. The two leafy vegetables had a lipid peroxidation inhibitory capacities upper than that of gallic acid and these inhibitory capacities were more important in sweet potatoes leaves than in black nightshade leaves. Sweet potatoes leaves IC50 was about 206.33 ± 14.05 µg/ml and that of black nightshade was 272.33 ± 21.39 µg/ml. However, reducing power in leaves was lower than that of vitamin C (the molecular reference). Antioxidant activities were high in sweet potatoes leaves. But, it could decrease after cooking process as nutrients losses are occurred during cooking.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"15 1","pages":"28-32"},"PeriodicalIF":0.0,"publicationDate":"2018-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82223958","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}
J. Ishara, D. Sila, G. Kenji, Ariel Buzera, G. Mushagalusa
Child malnutrition is common in developing countries. one of the major contributing factor of the wide-spread problems of malnutrition among infants and children is the use of cereal-based foods, including maize meal porridge that are characterized by low protein content and micronutrients deficiency. This calls for action to develop home based enrichment of traditional foods by exploiting the nutritious foods like mushrooms that are rich in protein and micronutrients content. Nutritional and physical attributes of the maize meal porridges fortified with mushroom (Agaricus bisporus and Pleurotus ostreatus) flours were investigated. The maize flour was replaced with mushroom flours at different levels; a control sample (0%), 10%, 20%, 30%, 40% and 50% of mushroom flour. Increasing both A. bisporus and P. ostreatus flour content resulted in increasing of protein, in vitro-protein digestibility, micronutrients (zinc and iron) and fiber. Furthermore, increasing mushroom content resulted in decreasing of fat, carbohydrates, energy and viscosity. However, adding P. ostreatus flour resulted in increasing of the pH and decreasing of the Total titratable acidity (TTA). On the other hand, increasing the A. bisporus flour resulted in decreasing of the pH and increasing of the TTA. A strong significant (p<0.05) linear correlation (-0.73) was observed between the in vitro-protein digestibility and the viscosity in maize-mushroom porridges. Considering the protein content, micronutrients content, the in vitro-protein digestibility and the decreased viscosity, these fortified porridges can highly contribute to reduce the protein malnutrition and micronutrients deficiency.
{"title":"Nutritional and Physical Attributes of Maize-mushroom Complementary Porridges as Influenced by Mushroom Species and Ratio","authors":"J. Ishara, D. Sila, G. Kenji, Ariel Buzera, G. Mushagalusa","doi":"10.12691/AJFN-6-1-4","DOIUrl":"https://doi.org/10.12691/AJFN-6-1-4","url":null,"abstract":"Child malnutrition is common in developing countries. one of the major contributing factor of the wide-spread problems of malnutrition among infants and children is the use of cereal-based foods, including maize meal porridge that are characterized by low protein content and micronutrients deficiency. This calls for action to develop home based enrichment of traditional foods by exploiting the nutritious foods like mushrooms that are rich in protein and micronutrients content. Nutritional and physical attributes of the maize meal porridges fortified with mushroom (Agaricus bisporus and Pleurotus ostreatus) flours were investigated. The maize flour was replaced with mushroom flours at different levels; a control sample (0%), 10%, 20%, 30%, 40% and 50% of mushroom flour. Increasing both A. bisporus and P. ostreatus flour content resulted in increasing of protein, in vitro-protein digestibility, micronutrients (zinc and iron) and fiber. Furthermore, increasing mushroom content resulted in decreasing of fat, carbohydrates, energy and viscosity. However, adding P. ostreatus flour resulted in increasing of the pH and decreasing of the Total titratable acidity (TTA). On the other hand, increasing the A. bisporus flour resulted in decreasing of the pH and increasing of the TTA. A strong significant (p<0.05) linear correlation (-0.73) was observed between the in vitro-protein digestibility and the viscosity in maize-mushroom porridges. Considering the protein content, micronutrients content, the in vitro-protein digestibility and the decreased viscosity, these fortified porridges can highly contribute to reduce the protein malnutrition and micronutrients deficiency.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"15 1","pages":"17-27"},"PeriodicalIF":0.0,"publicationDate":"2018-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87838008","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}
This article highlights the fact that Oxygen is the protector of human life but can also act to cause its destruction through chemical reactions that take place within the body as we breathe in oxygen. The article suggests a means of alleviating the deadly diseases that may result from these chemical reactions – the production of oxygen free radicals within the body. Timely use of appropriate antioxidant foods is advised in order to neutralize the detrimental effects of these oxygen free radicals.
{"title":"Oxygen Gives Life; Oxygen Takes Away Life","authors":"B. Saha, J. Miller","doi":"10.12691/AJFN-6-1-3","DOIUrl":"https://doi.org/10.12691/AJFN-6-1-3","url":null,"abstract":"This article highlights the fact that Oxygen is the protector of human life but can also act to cause its destruction through chemical reactions that take place within the body as we breathe in oxygen. The article suggests a means of alleviating the deadly diseases that may result from these chemical reactions – the production of oxygen free radicals within the body. Timely use of appropriate antioxidant foods is advised in order to neutralize the detrimental effects of these oxygen free radicals.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"31 1","pages":"14-16"},"PeriodicalIF":0.0,"publicationDate":"2018-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84717535","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}
B. D. S. Dangang, N. F. Zambou, R. Agrawal, A. F. Fonteh
To improve the child nutrition, complementary foods were formulated using the following components: Lactococcus lactis sp. (Lc. lactis sp.) strain, 20% red kidney bean (Phaseolus vulgaris L.), 60% mung bean (Vigna radiate), 10% irish potato (Solanum tuberosum), and 10% ripe fresh papaya (Carica papaya) fruits. The formulation compounds were mixed and then inoculated by different concentrations of the bacterial strain 0 CFU mL-1 (control diet); 1×106 CFU mL-1 (Diet 1) and 2×106 CFU mL-1 (Diet 2). The effects of bacteria concentrations on pH, final viable cell counts, titratable acidity, Water Holding Capacity (WHC), antioxidant activity, viscosity and proximate composition were investigated. Results showed that diet 2 had the lower pH (4.50), highest final viable cell counts (3.9 × 109 CFU mL-1). Bacteria culture increased the WHC and viscosity of diets. The free radical scavenging activity was significantly (pLc. lactis sp. strain improved the nutritional value of fermented foods 1 and 2. Diet 2 showed the best results in term of nutritional values, mineral contents and may be recommended as complementary food for children.
{"title":"Effects of Lactococcus lactis sp. on Nutritional Value of Formulated Non-dairy Complementary Foods from Irish Potato, Mungbean, Red Kidney Bean and Papaya","authors":"B. D. S. Dangang, N. F. Zambou, R. Agrawal, A. F. Fonteh","doi":"10.12691/AJFN-6-1-1","DOIUrl":"https://doi.org/10.12691/AJFN-6-1-1","url":null,"abstract":"To improve the child nutrition, complementary foods were formulated using the following components: Lactococcus lactis sp. (Lc. lactis sp.) strain, 20% red kidney bean (Phaseolus vulgaris L.), 60% mung bean (Vigna radiate), 10% irish potato (Solanum tuberosum), and 10% ripe fresh papaya (Carica papaya) fruits. The formulation compounds were mixed and then inoculated by different concentrations of the bacterial strain 0 CFU mL-1 (control diet); 1×106 CFU mL-1 (Diet 1) and 2×106 CFU mL-1 (Diet 2). The effects of bacteria concentrations on pH, final viable cell counts, titratable acidity, Water Holding Capacity (WHC), antioxidant activity, viscosity and proximate composition were investigated. Results showed that diet 2 had the lower pH (4.50), highest final viable cell counts (3.9 × 109 CFU mL-1). Bacteria culture increased the WHC and viscosity of diets. The free radical scavenging activity was significantly (pLc. lactis sp. strain improved the nutritional value of fermented foods 1 and 2. Diet 2 showed the best results in term of nutritional values, mineral contents and may be recommended as complementary food for children.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"214 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2018-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76977577","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 objective of this work was to determine the proximate composition, micro nutrient, and total volatile nitrogen content of selected shellfish (oyster, clam, periwinkle, and whelk) consumed in Rivers State, Nigeria. The moisture content of the samples ranged from 73.37% for oyster to 84.80% for periwinkle (rough). Ash content was 6.85% for periwinkle (smooth) to 14.02% for whelk. Fat content was 0.55% for periwinkle (rough) to 1.75% for whelk. Crude protein content ranged from 9.97% to 13.96%, while consumption of 100g of any of these would provide 17-24% of the RDA. Carbohydrate values ranged between 0.26% and 0.93%. The results for minerals were as follows: calcium 52.53mg/100g, 46.27mg/100g, 103.70mg/100g, 5.37mg/100g, and 493.31mg/100g for oysters, clam, periwinkle (rough and smooth) and whelk, respectively. Magnesium content ranged from 55.73mg/100g for oysters to 1113.5mg/100g for whelk, potassium content ranged from 54.86mg/100g to 288.54mg/100g. Values for sodium were between 96.64mg/100g and 403.75mg/100g, phosphorus was from 90.70mg/100g to 286.22mg/100g. The values for iron ranged between 6.68mg/100g for whelk and 25.71mg/100g for clam, zinc was 10.42mg/100g to 96.55mg/100g, and iodine 2.9mg/100g to 11.35mg/100g. This study showed that molluscs are good sources of protein and minerals and increased consumption of these foods will help in alleviating the evasive problem of protein and micronutrients deficiencies.
{"title":"Nutritional Composition of Selected Shellfish Consumed in Rivers State, Nigeria","authors":"D. B. Kiin-Kabari, A. Hart, Nyeche P.T","doi":"10.12691/AJFN-5-4-5","DOIUrl":"https://doi.org/10.12691/AJFN-5-4-5","url":null,"abstract":"The objective of this work was to determine the proximate composition, micro nutrient, and total volatile nitrogen content of selected shellfish (oyster, clam, periwinkle, and whelk) consumed in Rivers State, Nigeria. The moisture content of the samples ranged from 73.37% for oyster to 84.80% for periwinkle (rough). Ash content was 6.85% for periwinkle (smooth) to 14.02% for whelk. Fat content was 0.55% for periwinkle (rough) to 1.75% for whelk. Crude protein content ranged from 9.97% to 13.96%, while consumption of 100g of any of these would provide 17-24% of the RDA. Carbohydrate values ranged between 0.26% and 0.93%. The results for minerals were as follows: calcium 52.53mg/100g, 46.27mg/100g, 103.70mg/100g, 5.37mg/100g, and 493.31mg/100g for oysters, clam, periwinkle (rough and smooth) and whelk, respectively. Magnesium content ranged from 55.73mg/100g for oysters to 1113.5mg/100g for whelk, potassium content ranged from 54.86mg/100g to 288.54mg/100g. Values for sodium were between 96.64mg/100g and 403.75mg/100g, phosphorus was from 90.70mg/100g to 286.22mg/100g. The values for iron ranged between 6.68mg/100g for whelk and 25.71mg/100g for clam, zinc was 10.42mg/100g to 96.55mg/100g, and iodine 2.9mg/100g to 11.35mg/100g. This study showed that molluscs are good sources of protein and minerals and increased consumption of these foods will help in alleviating the evasive problem of protein and micronutrients deficiencies.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"112 17","pages":"142-146"},"PeriodicalIF":0.0,"publicationDate":"2017-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91403702","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}
J. Barimah, Perpetual Yanney, D. Laryea, C. Quarcoo
Taraxacum officinale is globally used both as a vegetable and as a herb for medical and therapeutic purposes; hence the need to investigate its phytonutrients. The aim of this study was to evaluate the effects of different drying methods (hot-air drying, solar drying and freeze-drying) on the phytochemicals as well as total phenolics content and antioxidant capacity of dandelion leaves. The fresh dandelion leaves had high contents of total phenolics (7.78 mg GAE/ g) on dry weight basis. They exhibited high antioxidant activity (397.94%, %inhibition of DPPH) measured by DPPH assay. Drying methods caused a significant decrease in total phenolics and antioxidant capacity of dandelion leaves. Drying by freeze drying and solar drying had the lowest adverse effects on antioxidant capacities of dandelion leaves while drying by hot-air at 60°C cannot be a competitive process for preserving antioxidants and antioxidant capacity of dandelion leaves. The changes in the antioxidant capacity due to the drying methods were positively correlated with the content of phenolics. Therefore, it can be suggested that special care should be taken when processing method is selected for the exploration of dandelion leaves.
{"title":"Effect of Drying Methods on Phytochemicals, Antioxidant Activity and Total Phenolic Content of Dandelion Leaves","authors":"J. Barimah, Perpetual Yanney, D. Laryea, C. Quarcoo","doi":"10.12691/AJFN-5-4-4","DOIUrl":"https://doi.org/10.12691/AJFN-5-4-4","url":null,"abstract":"Taraxacum officinale is globally used both as a vegetable and as a herb for medical and therapeutic purposes; hence the need to investigate its phytonutrients. The aim of this study was to evaluate the effects of different drying methods (hot-air drying, solar drying and freeze-drying) on the phytochemicals as well as total phenolics content and antioxidant capacity of dandelion leaves. The fresh dandelion leaves had high contents of total phenolics (7.78 mg GAE/ g) on dry weight basis. They exhibited high antioxidant activity (397.94%, %inhibition of DPPH) measured by DPPH assay. Drying methods caused a significant decrease in total phenolics and antioxidant capacity of dandelion leaves. Drying by freeze drying and solar drying had the lowest adverse effects on antioxidant capacities of dandelion leaves while drying by hot-air at 60°C cannot be a competitive process for preserving antioxidants and antioxidant capacity of dandelion leaves. The changes in the antioxidant capacity due to the drying methods were positively correlated with the content of phenolics. Therefore, it can be suggested that special care should be taken when processing method is selected for the exploration of dandelion leaves.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"64 1","pages":"136-141"},"PeriodicalIF":0.0,"publicationDate":"2017-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78736999","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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