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Inadequate Feeding Practices Persist in Burkina Faso 布基纳法索仍然存在不适当的喂养方式
Pub Date : 2020-04-03 DOI: 10.12691/AJFN-8-1-4
B. Dembélé, M. A. Sanni
In Burkina Faso, undernutrition remains a public health issue. The food quality of under 2-year-old children constitutes a key pillar of child nutritional status. The objective of this study is to assess the adequacy of child feeding practices in Burkina based on the norms framed jointly by WHO/Unicef in 2011. The dataset used has been issued from the nutritional cross-sectional nation-wide survey conducted from November to December, 2015. It is the sub-sample of under two-year-old children (8 202) who were targeted by this essentially descriptive analysis. Hardly half of the children were early initiated to breast-feeding. Only half was exclusively breast-fed during their first 6 months of life. The low diversity of complementary feeding affected more than seven children out of ten. The priority was put on high dense energy food at the expense of those of high biological value ones. Except the continuation of breast-feeding at two years old, all the other aspects of the child feeding practices deserve reinforcement. The improvement interventions should target early initiation of breastfeeding, feeding diversification based on qualitative foods and preventive support of long-term interventions.
在布基纳法索,营养不良仍然是一个公共卫生问题。2岁以下儿童的食物质量是儿童营养状况的关键支柱。本研究的目的是根据世卫组织/联合国儿童基金会于2011年联合制定的规范,评估布基纳法索儿童喂养做法的充分性。所使用的数据集来自于2015年11月至12月进行的全国营养横断面调查。这是两岁以下儿童(8202)的子样本,他们是这个基本描述性分析的目标。几乎一半的孩子是早期开始母乳喂养的。只有一半的婴儿在出生后的前6个月接受纯母乳喂养。补充喂养的低多样性影响了十分之七以上的儿童。以牺牲生物价值高的食物为代价,优先选择能量高的食物。除了在两岁时继续母乳喂养外,儿童喂养的所有其他方面都值得加强。改善干预措施的目标应是早期开始母乳喂养、以优质食物为基础的喂养多样化以及长期干预措施的预防性支持。
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引用次数: 1
Reviving the Spiritual Roots of Agriculture for Sustainability in Farming and Food Systems: Lessons Learned from Peasant Farming of Uttarakhand Hills in North-western India 恢复农业的精神根源,促进农业和粮食系统的可持续性:从印度西北部北阿坎德邦山区农民农业中获得的经验教训
Pub Date : 2020-03-31 DOI: 10.12691/AJFN-8-1-3
I. Bisht, J. Rana
The modern industrial agriculture is in crisis. People are questioning the quality, safety and sustainability of our industrial food system. People are also questioning the wisdom of scientific agriculture as science has eventually succeeded in taking the sacred out of farming. However, the crisis brings with it opportunities for decisive, positive change. Based on our recent studies on agri-food system dynamics of traditional small-scale hill farming in Uttarakhand state of north-western India, we could document some community LEK-based innovations that can bring sustainability in food and farming systems. The lessons learned are presented here in this communication that are expected to help create a regenerative farming system mainly by reclaiming the spiritual roots of farming and food systems.
现代工业化农业正处于危机之中。人们开始质疑我们工业食品系统的质量、安全性和可持续性。人们也在质疑科学农业的智慧,因为科学最终成功地从农业中拿走了神圣。然而,这场危机带来了果断、积极变革的机会。根据我们最近对印度西北部北阿坎德邦传统小规模山地农业的农业粮食系统动态的研究,我们可以记录一些基于社区lek的创新,这些创新可以为粮食和农业系统带来可持续性。本文介绍了从中吸取的经验教训,预计将主要通过回收农业和粮食系统的精神根源来帮助创建可再生农业系统。
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引用次数: 1
Composite Flour Formulated from Roasted Cereal and Leguminous: Effects on Well-being of Young Rats 由烤谷物和豆科植物配制的复合面粉:对幼鼠健康的影响
Pub Date : 2020-03-09 DOI: 10.12691/AJFN-8-1-2
Sea Tehi Bernard, Rougbo N’djomon Paterne, K. N. Joseph, Envrin Bogui Jacque Anicet, S. Y. Réné, K. Patrice
The purpose of this study was to investigate the effect of consumption of composite flour formulated from roasted maize (Zea corn), roasted soybean (Glycine max) and roasted groundnut (Peanuts hypogaea) on biochemical and hematological constants and histopathological effect on regulatory organs (kidney, liver and spleen) of strain Wistar rats aged to 50 ±3 days. To do this, ten (10) young rats’ males were fed with composite flour and control diet for a period of 15 days at the end of which their blood was collected for studying of biochemical and hematological constants. The kidneys, liver and spleen were also sampled for histopathological study. The results obtained show that contents of urea, creatinine, glucose, cholesterol and triglyceride are respectively 0.31 ± 0.09; 2.75 ± 0.50; 0.21 ± 0.10; 0.92 ± 0.12 and 0.57± 0.21 at the level of blood biochemical constants for rats fed with composite flour. For hematological parameters of young rats fed with composite flour, the contents are respectively 8.58 ±1.10; 6.41 ±1.51; 13.92 ±1.03; 784.0 ±164.96; 0.84 ±0.31 and 2.18 ±2.36 for white globule, red globule, hemoglobin, blood platelets, lymphocytes and neutrophils. Histopathological study revealed that no abnormalities were observed in the organs studied. In addition, the absence of significant differences in biochemical and hematological parameters in rats fed with control diet and composite flour suggest that the consumption of the composite flour does not had a negative impact on well-being of young rats. In summary, it appears from this study that the consumption of composite flour did not induce changes in the various biochemical and hematological constants and in the target organs of the metabolism studied. It would therefore be interesting to valorize this composite flour in human food in developing countries.
本试验旨在研究食用由烤玉米(Zea corn)、烤大豆(Glycine max)和烤花生(Peanuts hypogaea)配制的复合面粉对50±3日龄Wistar大鼠生化、血液常数和调节器官(肾、肝、脾)的组织病理学影响。为此,研究人员给10只雄性幼鼠喂食复合面粉和对照饲料,为期15天,最后采集它们的血液,研究生化和血液学常数。取肾、肝、脾进行组织病理学检查。结果表明:尿素、肌酐、葡萄糖、胆固醇、甘油三酯含量分别为0.31±0.09;2.75±0.50;0.21±0.10;复合粉饲喂大鼠血液生化常数分别为0.92±0.12和0.57±0.21。复合粉饲喂幼龄大鼠血液学参数含量分别为8.58±1.10;6.41±1.51;13.92±1.03;784.0±164.96;白细胞、红球、血红蛋白、血小板、淋巴细胞、中性粒细胞分别为0.84±0.31、2.18±2.36。组织病理学检查未见脏器异常。此外,饲喂对照饲料和复合面粉的大鼠的生化和血液学参数没有显著差异,这表明复合面粉的食用对幼鼠的健康没有负面影响。综上所述,从本研究中可以看出,复合面粉的消耗并没有引起代谢所研究的靶器官的各种生化和血液学常数的变化。因此,在发展中国家将这种复合面粉用于人类食品中是很有趣的。
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引用次数: 0
Proximate and Mineral Composition of Some Selected Sorghum Varieties in Kano Metropolis 卡诺大都市区部分高粱品种的比邻物和矿物组成
Pub Date : 2020-03-06 DOI: 10.12691/AJFN-8-1-1
S. Sulaiman, A. O. Igwegbe, S. Nassarawa
Sorghum is a major food source in the arid and semi-arid parts of the world especially among people with low socioeconomic status. It is a good source of energy, protein, minerals, dietary Fibre. The study revealed a high nutritional quality in terms of macro elements of the studied sorghum varieties which are locally sourced and relatively cheaper sources of food for a teeming population like ours. The sorghum varieties were obtained from Kano State Agricultural and Rural Development Authority (KNARDA)kano state, Nigeria. The sorghum varieties (samsorg-41, samsorg-45, and samsorg-46) were cleaned by washing in water, de-watered, sun-dried, milled into flour and stored in transparent plastic buckets container. The standard method was used to determine the proximate and mineral composition data were analyzed by one-way analysis of variance (ANOVA) using STAR software.The result of the moisture content for sorghum varieties ranged between 3.30% - 7.05% with a mean of 5.83% and a coefficient of variation of 0.71%. The ash content is an indication of the mineral content of a sample. Ash content of a sample cultured in 3 different varieties was found in the ranged 0.95 - 2.43% with a mean of 1.46% and coefficient of variation of 0.68%. The ash content of the sample may be affected by the nature and amount of ion present on the soil from which plants draw their food. The lipid content ranging from 2.44% - 2.66% with a mean of 2.53% and coefficient of variation of 0.39%.The low level of lipid in the samples attests to the suitability of the sample for baking in terms of good keeping quality while sufficient enough to participate in the formulation of dough structure. The high rate of nitrogen fertilizer was reported to reduce seed oil content in India. Fat is more concentrated energy food than carbohydrates. The energy value of fat 9-kilo calories per gram compared to 4-kilo calories per gram of carbohydrates. The results of the protein content obtained in this study ranged between 10.39% - 11.33% with a mean of 1.24% and coefficient of variation of 0.80%.The variations in protein content of the various varieties are primarily due to the nature and deficiency of essential elements required for plant life. The quality of a protein is determined by the varieties of the amino acid which it contains and which in consequence it can give to the body protein of vegetable origin, however, does not in general, provides all the necessary amino acid and hence it has limited biological value and it is referred to as second class 10-20% protein content required for good baking quality. The crude fiber as contained in this study ranges between 1.08%-1.50%, with a mean of 1.24 and a coefficient of variation of 0.80% respectively. the mineral content of each essential elements followed the sequence of K > Mg > Ca in all the three sorghum varieties/cultivars in the analyzed samples as confirmed by the percentage of elements with respect to the ash content, the content o
高粱是世界干旱和半干旱地区的主要食物来源,特别是对社会经济地位较低的人来说。它是能量、蛋白质、矿物质和膳食纤维的良好来源。该研究揭示了所研究的高粱品种在宏观元素方面的高营养质量,这些品种是当地采购的,对于像我们这样人口众多的人口来说,相对便宜的食物来源。高粱品种来自尼日利亚卡诺州卡诺州农业和农村发展局(KNARDA)。高粱品种(参-41、参-45、参-46)经水洗、脱水、晒干、磨成面粉,储存在透明塑料桶容器中。采用标准方法确定近似值,矿物成分数据采用STAR软件进行单因素方差分析(ANOVA)。高粱品种水分含量在3.30% ~ 7.05%之间,平均值为5.83%,变异系数为0.71%。灰分含量是样品中矿物质含量的一个指标。3个不同品种培养样品的灰分含量在0.95 ~ 2.43%之间,平均值为1.46%,变异系数为0.68%。样品的灰分含量可能受到土壤中离子的性质和数量的影响,而植物正是从土壤中获取养分的。脂质含量为2.44% ~ 2.66%,平均为2.53%,变异系数为0.39%。样品中油脂含量低,说明样品适合烘焙,保质性好,同时又足以参与面团结构的形成。据报道,在印度,高氮肥用量可以降低种子含油量。脂肪是比碳水化合物更集中的能量食物。脂肪的能量值为每克9千克卡路里,而碳水化合物的能量值为每克4千克卡路里。本研究获得的蛋白质含量范围为10.39% ~ 11.33%,平均值为1.24%,变异系数为0.80%。不同品种的蛋白质含量的差异主要是由于植物生命所需的基本元素的性质和缺乏。蛋白质的质量是由它所含的氨基酸的种类决定的,因此它可以提供给人体的植物性蛋白质,但通常不能提供所有必需的氨基酸,因此它的生物价值有限,它被称为第二类10-20%的蛋白质含量,这是良好烘焙质量所必需的。本研究粗纤维含量范围为1.08% ~ 1.50%,均值为1.24,变异系数为0.80%。3个高粱品种(品种)的矿质元素含量以元素占灰分的比例依次为K > Mg > Ca,微量元素锌的含量依次为samsorg-41 = samsorg -45 > samsorg-46,微量元素铅和镉在3个高粱品种中含量最低。
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引用次数: 2
Development of Low Glycemic Index Rice and Its Effectiveness in the Regulation of Postprandial Glucose Response in Type 2 Diabetes 低血糖指数大米的研制及其对2型糖尿病餐后血糖反应的调节作用
Pub Date : 2019-12-30 DOI: 10.12691/AJFN-7-4-6
P. Sobhana, Jeyakumar Shanmugam Murugaiha, Panda Hrusikesh, Srinivas Epparapalli, Damayanti Korrapati
Background/Objective: To determine the glycemic index (GI) of RNR15048 rice variety and study its effectiveness in reducing postprandial blood glucose levels and the regulation of lipid profile in patients with type 2 diabetes. Subjects/Methods: The GI of RNR15048 rice was measured in 54 healthy subjects in the age group of 30-50 years. The dietary intervention study was conducted in 80 subjects with diabetes in the age group of 40-60 years where 40 test subjects replaced their regular rice with RNR 15048 rice variety for 3 months. Anthropometric and biochemical parameters, HbA1c, fasting blood glucose, lipid profile, insulin were determined before and after the study. Results: The glycemic index (GI) of RNR 15048 rice variety was observed to be low with GI of 51.72 ± 3.39. The dietary intervention study in type 2 diabetic subjects revealed significant decrease in fasting blood glucose (158.4 ± 9.30 vs 140.2 ± 8.87 mg/dL) and HbA1c levels (7.1 ± 0.34 vs 6.1 ± 0.33 %) with an increase in HDL levels (33.7 ± 1.29 vs 37.1 ± 1.83 mg/dL) while parameters such as body weight, blood pressure and insulin levels did not show any significant changes. Conclusion: Low GI rice is effective in the reduction of postprandial glucose response in type 2 diabetes and increase in plasma HDL levels and therefore useful in the management of type 2 diabetes and in the long term management of cardiovascular diseases.
背景/目的:测定RNR15048水稻品种的血糖指数(GI),研究其降低2型糖尿病患者餐后血糖水平和调节血脂的效果。对象/方法:对54名年龄在30 ~ 50岁的健康人进行RNR15048大米GI测定。饮食干预研究对80名40-60岁的糖尿病患者进行了研究,其中40名受试者用RNR 15048品种大米代替常规大米,为期3个月。测定研究前后的人体测量和生化参数、HbA1c、空腹血糖、血脂、胰岛素。结果:RNR 15048品种的血糖指数(GI)较低,为51.72±3.39。2型糖尿病患者的饮食干预研究显示,空腹血糖(158.4±9.30 vs 140.2±8.87 mg/dL)和HbA1c水平(7.1±0.34 vs 6.1±0.33%)显著降低,HDL水平(33.7±1.29 vs 37.1±1.83 mg/dL)显著升高,而体重、血压和胰岛素水平等参数无显著变化。结论:低GI大米可有效降低2型糖尿病患者餐后血糖反应,提高血浆高密度脂蛋白水平,因此可用于2型糖尿病的治疗和心血管疾病的长期治疗。
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引用次数: 2
Wild Plant Food Resources as Component of Dietary Diversity, Nutrition and Livelihood Security of Native Farming Communities of Uttarakhand Hills in North-western India: Some Policy Considerations for Promoting Their Sustainable Use 作为印度西北部北阿坎德邦山区土著农业社区饮食多样性、营养和生计安全组成部分的野生植物食物资源:促进其可持续利用的一些政策考虑
Pub Date : 2019-12-20 DOI: 10.12691/AJFN-7-4-5
Ranjana Singh, I. Bisht
Wild foods provide a greater dietary diversity to native communities of Uttarakhand hills in north-western India who rely on them. The wild plant resources supplement their diets which often are based on a narrow range of rainfed staples in traditional hill farming landscapes. The importance of wild plant food resources is exemplified mainly by their free and easy accessibility and nutritional richness, especially vitamins and micronutrients. The present study documents major factors responsible for lack of use of wild plant food resources as component of household dietary diversity negatively impacting community nutrition and health, prioritizing wild food plants for research and marketing interventions in specific agro-ecologies of Uttarakhand hills, and policy inputs for consideration of planners and policy makers for wild plant food resources conservation and their sustainable use. A strong policy support and political will for documentation and promoting LEK; preservation of natural habitats and CPRs; research on sustainable harvesting of wild plant resources for food and livelihood security, and developing nutrition composition database of wild plant resources aimed at facilitating cross-sectoral advocacy campaigns, etc., have been emphasized.
野生食物为印度西北部北阿坎德邦山区依赖它们的土著社区提供了更大的饮食多样性。野生植物资源补充了他们的饮食,这些食物通常以传统山地农业景观中范围狭窄的雨养主食为基础。野生植物食物资源的重要性主要体现在其免费易获取和营养丰富,特别是维生素和微量营养素。本研究记录了导致缺乏利用野生植物食物资源作为家庭膳食多样性组成部分的主要因素,对社区营养和健康产生负面影响,在北阿坎德邦山区的特定农业生态中,优先考虑野生食物植物的研究和营销干预措施,以及供规划人员和决策者考虑的野生植物食物资源保护及其可持续利用的政策投入。强有力的政策支持和政治意愿,以记录和促进LEK;保存自然生境及生物保护区;重点研究野生植物资源的可持续收获,保障粮食和生计安全,建立野生植物资源营养成分数据库,促进跨部门宣传活动等。
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引用次数: 0
Effect of Cassava Flour on the Physico-chemical and Sensory Properties of Konkonde, a Traditional Dish Prepared from Unripe Plantain Flour 木薯粉对未熟大蕉粉制康康德传统菜肴理化及感官特性的影响
Pub Date : 2019-12-02 DOI: 10.12691/AJFN-7-4-4
Assahoré N’guessan Clémentine Alexandra, N. Y. Denis, Ayamae Oulaï Casimir, Kouamé Adam Camille, Kouassi Kouakou Nestor, A. Georges
Plantain flour is gradually finding applications in weaning food supplementation and composite flour preparations in Cote d’Ivoire. This study therefore aimed at evaluating the effect of cassava flour fortification on physicochemical and sensory properties consumer acceptability of plantain flour. The plantain-cassava mixes were prepared from green plantain and cassava. Substituted plantain flour with cassava flour at varying proportions (100:0; 90:10; 80:20; 70:30; 60:40; 50:50) was evaluated for physicochemical and properties. Reconstituted thick paste konkonde” prepared from all the flour samples were evaluated for consumer acceptability. Substitution of unripe plantain flour with cassava flour up to a level of 20% had no significant (p>0.05) effect on the colour, texture and overall acceptability of the konkonde samples. The swelling power and solubility of the flour samples decreased while the water absorption capacity and bulk density increased on cassava substitution. The pasting viscosity analysis showed that cassava flour addition increased the peak viscosity and breakdown of the flour while the peak time and pasting temperature decreased. The sensory evaluation of the reconstituted plantain thick paste indicated a sharp difference at 5 % probability level in all quality attributes between 30 to 40% substitution, while that 30% cassava flour reconstituted “konkonde” was more preferred.
大蕉粉在科特迪瓦逐渐应用于断奶食品补充和复合面粉制剂。因此,本研究旨在评价木薯粉强化对大蕉粉的理化和感官特性的影响。以大蕉和木薯为原料制备大蕉-木薯混合物。用不同比例的木薯粉代替大蕉粉(100:0;挺;80:20;70:30;比例;50:50)的理化性质进行了评价。对所有面粉样品制备的“康康德”浆糊进行了消费者可接受性评价。木薯粉替代20%的未熟大蕉粉对康康德样品的颜色、质地和总体可接受度无显著影响(p>0.05)。木薯替代后,面粉样品的溶解度和溶解度降低,吸水率和容重增加。糊化粘度分析表明,木薯粉的加入增加了面粉的峰值粘度和破碎度,降低了面粉的峰值时间和糊化温度。对大蕉膏的感官评价表明,在30% ~ 40%的替代量之间,各品质属性存在5%概率的显著差异,而30%木薯粉的“康康德”更受青睐。
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引用次数: 2
Fatty Acid Profile of Some Selected Locally Consumed Vegetable Oils in Enugu State, Nigeria 尼日利亚埃努古州一些当地食用植物油的脂肪酸谱
Pub Date : 2019-11-20 DOI: 10.12691/AJFN-7-4-3
Nkwocha Chinelo Chinenye, Chukwuma Ifeoma Felicia, Umeakuana Chidimma Doris
The fatty acid profile of a foreign produced vegetable oil (Turkey Vegetable Oil) was compared with some locally produced oil (Mamador Oil, Kings Oil, Nsukka palm oil and Imo palm oil). The fatty acid contents were analyzed and quantified. The analysis was carried out using HPLC Waters 616/626 system. The result of PUFA showed that Kings Vegetable Oil has the highest value of 9.341 ug/g, Mamador Vegetable Oil (8.361 ug/g), Turkey Vegetable Oil (6.007 ug/g), Nsukka palm oil (0.208 ug/g) and Imo palm oil (0.184 ug/g). Results of MUFA showed that Kings Vegetable Oil had the highest value of 11.909 ug/g, Mamador Vegetable Oil (10.661 ug/g), Turkey Vegetable Oil (7.659 ug/g), Nsukka palm oil (0.265 ug/g) and Imo palm oil (0.234 ug/g). Result of SFA showed that Kings Vegetable Oil has the highest value of 31.758 ug/g, Mamador Vegetable Oil (28.429 ug/g), Turkey Vegetable Oil (20.425 ug/g), Nsukka palm oil (0.706 ug/g) and Imo palm oil (0.624 ug/g). The result also showed the overall total fatty acids (TFA) for each vegetable oil with Nsukka palm oil showing the highest value of 91.186 ug/g, Imo palm oil (90. 075 ug/g), Kings Vegetable Oil (63.005 ug/g), Mamador Vegetable Oil (53.986 ug/g) and Turkey Vegetable Oil (foreign produced oil) had the least, 47.996 ug/g. The findings of this study suggest that an excessive intake of these vegetable oils may pose a risk of CVD and other health implications.
对一种国外生产的植物油(土耳其植物油)与一些当地生产的油(Mamador油、Kings油、Nsukka棕榈油和Imo棕榈油)的脂肪酸谱进行了比较。对脂肪酸含量进行了分析和定量。采用Waters 616/626高效液相色谱系统进行分析。PUFA测定结果显示,king植物油含量最高,为9.341 ug/g,其次为Mamador植物油(8.361 ug/g)、Turkey植物油(6.007 ug/g)、Nsukka棕榈油(0.208 ug/g)和Imo棕榈油(0.184 ug/g)。MUFA结果显示,Kings植物油含量最高,为11.909 ug/g,其次是Mamador植物油(10.661 ug/g)、Turkey植物油(7.659 ug/g)、Nsukka棕榈油(0.265 ug/g)和Imo棕榈油(0.234 ug/g)。SFA结果显示,Kings植物油含量最高,为31.758 ug/g,其次是Mamador植物油(28.429 ug/g)、Turkey植物油(20.425 ug/g)、Nsukka棕榈油(0.706 ug/g)和Imo棕榈油(0.624 ug/g)。结果还表明,每种植物油的总脂肪酸(TFA)以Nsukka棕榈油最高,为91.186 ug/g, Imo棕榈油为90。其中,Kings植物油(63.005 ug/g)、Mamador植物油(53.986 ug/g)和土耳其植物油(国外产油)含量最少,为47.996 ug/g。这项研究的结果表明,过量摄入这些植物油可能会造成心血管疾病和其他健康问题的风险。
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引用次数: 0
Lipid Profile of Obese Albino Rat after Treatment with Diets from Developed Recipes Utilizing Local Dietary Fibre Foodstuffs in Enugu State, Nigeria 在尼日利亚埃努古州,使用当地膳食纤维食品开发的食谱治疗肥胖白化大鼠后的脂质谱
Pub Date : 2019-11-14 DOI: 10.12691/AJFN-7-4-2
A. Asouzu, Anne Chinyere Igbo
The study investigated the lipid profile of obese adult albino wista rat after treatment with diets from developed recipes utilizing local dietary fibre foodstuffs in Enugu State, Nigeria. The study adopted research and development design carried-out in seven phases via determining the fiber content of the developed local foodstuffs using the AOAC standard, developing 9 recipes like casiavitas, herb rice, breadfruit and corn kernel, jack bean risotta, cowpea and maize twist, amarantus delicacy, nestroe, local fruit mix and whole wheat bread, purchasing of fifty (50) female adult albino wista rats from Veterinary Department of University of Nigeria Nsukka (UNN), Random sampling technique was adopted in the selection of 90 subjects (20 Nutritionists, 40 Home Economists, 10 Agriculturists, 6 Food Analyst, 14 Dieticians, and 4 Veterinary Doctors) in Enugu State. Conditioning the rat with normal rat chow for one week, inducement of obesity on the rats with condensed milk and sugar, division of the rats into 10 groups (one as control and nine as experimental) of 5 rats each based on body weight, and lastly taking Body Mass Index Measurements and Lipid Profile Recordings (BMILPR) of the rats before, during and after treatment with the diets. Data obtained was analyzed using mean and standard deviation. The study revealed that all the developed local fibre dishes which contributed significantly to weight loss and reduction in cholesterol and other lipid profiles of adult albino wista rats can be inferred in man. However, local fruit mix has the highest HDL and TGL reduction (from 40.97 after obesity inducement to 32.29 after treatment) and (from 97.83 to 25.81) respectively. The study recommends that local dietary fibre rich dishes should be used for women with obesity and lipid profile challenges.
该研究调查了肥胖成年白化wista大鼠在使用尼日利亚埃努古州当地膳食纤维食品开发的食谱后的脂质分布。本研究采用7个阶段的研发设计,采用AOAC标准测定已开发的当地食品的纤维含量,开发出casiavitas、香草米、面包果和玉米粒、jack bean risotta、豇豆和玉米花、苋菜美味、nestroe、当地水果混合和全麦面包等9种配方,从尼日利亚恩苏卡大学(UNN)兽医学系购买50只成年雌性白化wista大鼠,采用随机抽样方法,选取埃努古州90名研究对象(20名营养学家、40名家庭经济学家、10名农业学家、6名食品分析师、14名营养师和4名兽医)。用正常鼠粮调理大鼠1周,用炼乳和糖诱导肥胖,按体重分为10组(1组为对照组,9组为实验组),每组5只,最后分别在给药前、给药期间和给药后测量大鼠体重指数和脂质记录(BMILPR)。所得数据用均值和标准差进行分析。该研究表明,所有发达的当地纤维菜肴对成年白化wista大鼠的体重减轻和胆固醇和其他脂质谱的降低都有显著的贡献,可以在人类身上推断出来。而当地水果混合组的HDL和TGL降低率最高,分别从诱导肥胖后的40.97降至治疗后的32.29和97.83降至25.81。该研究建议,对于肥胖和血脂状况不佳的女性,应该使用当地富含膳食纤维的菜肴。
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引用次数: 0
Nutritional and Microbiological Evaluation on Jams and Jellies Available in Bangladesh 孟加拉国果酱和果冻的营养和微生物评价
Pub Date : 2019-11-12 DOI: 10.12691/AJFN-7-4-1
B. Mumtaz, M. J. I. Mozakkin, M. Motalab, S. Jahan, T. Ferdous, B. Saha
The study was performed to evaluate the nutritional composition, heavy metal contents and microbiological quality of ten different types of jams and jellies available in local market of Bangladesh. Physicochemical properties, vitamin, minerals, preservatives and heavy metals concentration and microbiological quality were determined for all the samples. The results of this study suggest that the selected jams and jellies are good source of nutrient, antioxidant like vitamin C, energy and total soluble solid. Heavy metals as well as microbiological quality were analyzed to assess the safety in terms of physical and chemical hazards associated with jams and jellies. No heavy metal contamination was found in the samples. The selected samples were free from the risk of microorganisms. Jams and jellies also contain considerable amount of minerals which is good for health. The results of this study were compared with existing results and recommendations which will be helpful for consumers to consider the nutritional quality and safety of jams and jellies.
本研究对孟加拉国当地市场上10种不同类型的果酱和果冻的营养成分、重金属含量和微生物质量进行了评价。测定了所有样品的理化性质、维生素、矿物质、防腐剂和重金属浓度以及微生物质量。本研究结果表明,所选果酱和果冻是营养物质、抗氧化剂如维生素C、能量和总可溶性固形物的良好来源。对果酱和果冻的重金属和微生物质量进行了分析,以评估果酱和果冻的物理和化学危害的安全性。样品中未发现重金属污染。所选的样品没有微生物的危险。果酱和果冻也含有相当多的矿物质,对健康有益。本研究结果与已有的研究结果和建议进行了比较,有助于消费者考虑果酱和果冻的营养质量和安全性。
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引用次数: 2
期刊
American Journal of Food and Nutrition
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