S. Patankar, A. Sajgure, C. Savangikar, V. A. Savangikar, S. Rangnekar, M. Gharpure
In a prospective, single arm study of 34 Chronic Kidney Disease (CKD) patients in a trial of 90 days wherein patients got standard-of-care treatment and liquid composition containing Sodium Copper Chlorophyllin, the Investigational Product (IP), as add-on treatment for first 60 days and patients were ‘off’ the IP for last 30 days. Significant reduction in serum creatinine, Blood Urea and Uric acid level and significant improvement in estimated Glomerular Filtration Rate (eGFR), and Health related criteria for quality of life were observed in 60 days’ period of administration. eGFR remained significantly higher on 90th day than 0 day despite withdrawal of IP after 60 days. These observations suggest partial/limited reversal of lost kidney function as a lingering effect of the IP. Both these are first observations opening up new avenues for improving life of CKD patients. This is first clinical trial report of an orally consumed product that decreases serum creatinine and also actually improved health related quality of life within 60 days and a surprising evidence that suggests significant degree of restoration of kidney function in the progressively degenerative disease CKD. This clinical trial opens opportunities for managing CKD that were never available so far.
{"title":"A Single Arm Trial in Treatment of CKD Patients with Sodium Copper Chlorophyllin Formulation","authors":"S. Patankar, A. Sajgure, C. Savangikar, V. A. Savangikar, S. Rangnekar, M. Gharpure","doi":"10.12691/AJFN-7-3-5","DOIUrl":"https://doi.org/10.12691/AJFN-7-3-5","url":null,"abstract":"In a prospective, single arm study of 34 Chronic Kidney Disease (CKD) patients in a trial of 90 days wherein patients got standard-of-care treatment and liquid composition containing Sodium Copper Chlorophyllin, the Investigational Product (IP), as add-on treatment for first 60 days and patients were ‘off’ the IP for last 30 days. Significant reduction in serum creatinine, Blood Urea and Uric acid level and significant improvement in estimated Glomerular Filtration Rate (eGFR), and Health related criteria for quality of life were observed in 60 days’ period of administration. eGFR remained significantly higher on 90th day than 0 day despite withdrawal of IP after 60 days. These observations suggest partial/limited reversal of lost kidney function as a lingering effect of the IP. Both these are first observations opening up new avenues for improving life of CKD patients. This is first clinical trial report of an orally consumed product that decreases serum creatinine and also actually improved health related quality of life within 60 days and a surprising evidence that suggests significant degree of restoration of kidney function in the progressively degenerative disease CKD. This clinical trial opens opportunities for managing CKD that were never available so far.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"08 1","pages":"107-112"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86088478","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 food we eat, being a primary source of both macro- and micronutrients, plays a huge role in our ability to keep our overall health and well-being in balance. It is also an essential component that links nutrition, agriculture, and ecology in the eco-nutrition framework. A better understanding of the relationships between food systems and human nutrition may offer opportunities for improving community health that are currently overlooked. The present communication presents the results of exploratory surveys on impact of globalization in contemporary food choices of Uttarakhand hills and potential role of native diversity in sustainable food and nutritional security on native communities with enabling policy support. A comparative assessment of rural-urban divide in terms of dietary choices and health have been discussed in view of advocating eco-nutrition model for a healthy human nutrition through biodiverse agriculture.
{"title":"Globalization of Food Choices Negatively Impacting Sustainability of Traditional Food Systems: A Case of Uttarakhand Hills in North-western India","authors":"I. Bisht","doi":"10.12691/AJFN-7-3-4","DOIUrl":"https://doi.org/10.12691/AJFN-7-3-4","url":null,"abstract":"The food we eat, being a primary source of both macro- and micronutrients, plays a huge role in our ability to keep our overall health and well-being in balance. It is also an essential component that links nutrition, agriculture, and ecology in the eco-nutrition framework. A better understanding of the relationships between food systems and human nutrition may offer opportunities for improving community health that are currently overlooked. The present communication presents the results of exploratory surveys on impact of globalization in contemporary food choices of Uttarakhand hills and potential role of native diversity in sustainable food and nutritional security on native communities with enabling policy support. A comparative assessment of rural-urban divide in terms of dietary choices and health have been discussed in view of advocating eco-nutrition model for a healthy human nutrition through biodiverse agriculture.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"4 1","pages":"94-106"},"PeriodicalIF":0.0,"publicationDate":"2019-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86846276","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}
Akpro Lathro Anselme, Konan Brou Roger, G. G. Albarin, Lékadou Tacra Thierry, K. K. Jean-Louis
Food fortification is one approach for addressing anemia, but information and sources of iron on program effectiveness is limited. Micronutrients assessment in coconut water sugar is very important for people who work in health nutrition field. The main objective of this study was to analyze three category sugars from coconut water. There are syrup, brown and white sugars from coconut water. The results showed high content calcium, iron, zinc and phosphorus in all types’ sugars. The calcium and phosphorus content were highest in brown sugar than syrup and white sugar. These last sugar have statistically the same contents of calcium and phosphorus. Iron and zinc contents were respectively identical in the white and brown sugars and syrup, but highest than content in cane sugar. There are more iron in sugars from West African Tall (WAT) water (5.5 mg/100 g) compared to sugar of PB113+ water (1.2 to 1.8 mg/100 g) and Equatorial Green Dwarf (EGD) water (0.9 mg/100 g).The influence of heat on minerals is therefore dependent on the type of mineral. After heat used, Calcium content increased but phosphorus levels remains static. Also, iron and zinc contents remains static after heat used. On view of daily advice of iron (7 to 15 mg) according old, one can conclude that coconut water’s sugar can significantly improve condition of hemoglobin deficient male anemic patients. A plausible path of impact suggests that fortification of high-consumption foods with water sugar from WAT and MYD varieties, would improve iron status and reduce anemia in target populations.
{"title":"Essentials Minerals in Coconut Water Sugars from Five Coconuts ( Cocos nucifera L.), Varieties Cultivated in Côte d’Ivoire","authors":"Akpro Lathro Anselme, Konan Brou Roger, G. G. Albarin, Lékadou Tacra Thierry, K. K. Jean-Louis","doi":"10.12691/AJFN-7-3-3","DOIUrl":"https://doi.org/10.12691/AJFN-7-3-3","url":null,"abstract":"Food fortification is one approach for addressing anemia, but information and sources of iron on program effectiveness is limited. Micronutrients assessment in coconut water sugar is very important for people who work in health nutrition field. The main objective of this study was to analyze three category sugars from coconut water. There are syrup, brown and white sugars from coconut water. The results showed high content calcium, iron, zinc and phosphorus in all types’ sugars. The calcium and phosphorus content were highest in brown sugar than syrup and white sugar. These last sugar have statistically the same contents of calcium and phosphorus. Iron and zinc contents were respectively identical in the white and brown sugars and syrup, but highest than content in cane sugar. There are more iron in sugars from West African Tall (WAT) water (5.5 mg/100 g) compared to sugar of PB113+ water (1.2 to 1.8 mg/100 g) and Equatorial Green Dwarf (EGD) water (0.9 mg/100 g).The influence of heat on minerals is therefore dependent on the type of mineral. After heat used, Calcium content increased but phosphorus levels remains static. Also, iron and zinc contents remains static after heat used. On view of daily advice of iron (7 to 15 mg) according old, one can conclude that coconut water’s sugar can significantly improve condition of hemoglobin deficient male anemic patients. A plausible path of impact suggests that fortification of high-consumption foods with water sugar from WAT and MYD varieties, would improve iron status and reduce anemia in target populations.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"27 1","pages":"88-93"},"PeriodicalIF":0.0,"publicationDate":"2019-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77170087","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. Kagambéga, H. Cissé, S. Compaoré, F. Tapsoba, S. Zongo, A. Sawadogo, C. Zongo, Y. Traoré, A. Savadogo
Cereals are major sources of energy and micronutrients for people in West Africa, especially in Burkina Faso because they are included in many dishes like traditional porridge. The purpose of this study is to analyze the physicochemical and microbiological parameters of various traditional cereal-based porridges. The physicochemical analysis focused on pH, viscosity, acidity measurements, dosing energetic nutrients and evaluate energy densities of porridges. Aerobic total mesophilic flora (ATMF), coliforms, yeasts and molds and Staphylococci have been counted. Physicochemical analysis of the porridges were: pH (4 to 9.55), viscosities (32 to 187.5mm/sec), acidities (0.04 to 0.23g/100g), dry matter (5.04 to 49.97%), Ashes (0.64 to 05.00%), fats (06.60 to 18.26%), proteins (07.22 to 10.22%), carbohydrates (30.61 to 80.52%), energy densities (17.82 to 114.73 Kcal/100g). Microbiological analysis of porridges showed high loads of 1.19x104 CFU/g, 5.5x102 CFU/g, 1.56x103 CFU/g and 6x101 CFU/g for ATMF, coliforms, yeasts and molds and Staphylococci, respectively. Eleven ingredients were used for the production of porridges. This study shows that the actors of this sector need to be trained on good hygiene practices.
{"title":"Physicochemical and Microbiological Qualities of Traditional Cereal-Based Porridges Sold in Ouagadougou (Burkina Faso)","authors":"B. Kagambéga, H. Cissé, S. Compaoré, F. Tapsoba, S. Zongo, A. Sawadogo, C. Zongo, Y. Traoré, A. Savadogo","doi":"10.12691/AJFN-7-3-2","DOIUrl":"https://doi.org/10.12691/AJFN-7-3-2","url":null,"abstract":"Cereals are major sources of energy and micronutrients for people in West Africa, especially in Burkina Faso because they are included in many dishes like traditional porridge. The purpose of this study is to analyze the physicochemical and microbiological parameters of various traditional cereal-based porridges. The physicochemical analysis focused on pH, viscosity, acidity measurements, dosing energetic nutrients and evaluate energy densities of porridges. Aerobic total mesophilic flora (ATMF), coliforms, yeasts and molds and Staphylococci have been counted. Physicochemical analysis of the porridges were: pH (4 to 9.55), viscosities (32 to 187.5mm/sec), acidities (0.04 to 0.23g/100g), dry matter (5.04 to 49.97%), Ashes (0.64 to 05.00%), fats (06.60 to 18.26%), proteins (07.22 to 10.22%), carbohydrates (30.61 to 80.52%), energy densities (17.82 to 114.73 Kcal/100g). Microbiological analysis of porridges showed high loads of 1.19x104 CFU/g, 5.5x102 CFU/g, 1.56x103 CFU/g and 6x101 CFU/g for ATMF, coliforms, yeasts and molds and Staphylococci, respectively. Eleven ingredients were used for the production of porridges. This study shows that the actors of this sector need to be trained on good hygiene practices.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"39 1","pages":"78-87"},"PeriodicalIF":0.0,"publicationDate":"2019-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75136318","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}
In this study, 100 clinically diagnosed types 2 diabetic patients were selected for investigation. The objective of this study was to control of blood glucose level in type 2 diabetic patient by the modification of conventional diet composition. The patients were studied using a randomized 5 week crossover design with the conventional and modified conventional diet (test diet) respectively. The mean body weight, BMI, waist circumference and waist to hip ratio were 60.1 ± 2.21 kg, 24.1 ± 2.71 kg/meter², 36.2 ± 0.762 inch and 0.904 ± 0.029 respectively with the conventional diet, that decreased to 59.5 ± 2.20 kg (P<0.01), 23.9 ± 2.73 kg/ meter² (P<0.05), 33.7 ± 0.512 inch (P<0.05) and 0.897 ± 0.026 (P<0.05) respectively after intervention of the test diet. The mean systolic and diastolic blood pressure were 124 ± 11.4 and 82 ± 6.9 mmHg respectively and after 5 weeks of intervention of test diet both the blood pressure decreased significantly (P<0.05) to 112 ± 8.6 and 69± 6.9 mmHg respectively. The mean fasting and postprandial blood sugar were 10.4 ± 0.38 and 12 ± 0.53 mmol/l with the conventional diet whereas it decreased significantly (P <0.001) to 8.1 ± 0.75 and 9.8 ± 0.40 mmol/l respectively. Before starting the test diet, the mean HbA1C was 6.4 ± 0.13 % but 5 week of post feeding the HbA1C decreased to 5.8 ± 0.19 % ( P<0.001). The mean ALT value was 47.5 ± 8.95 u/l and decreased significantly (P < 0.05) to 24.5 ± 4.19 u/l. During conventional diet, the mean AST and ALP level were 55.8 ± 25.18 and 93 ± 6.06 u/l respectively, after intervention it decreased to 42.8 ± 27.43 and 75 ± 10.85 u/l but not significantly (P = 0.759, P= 0.337).
{"title":"Control of Blood Glucose in Type 2 Diabetes by Modification of Conventional Diet Composition","authors":"Md. Taslim Hossain, M. Rahman, M. M. Hossain","doi":"10.12691/AJFN-7-3-1","DOIUrl":"https://doi.org/10.12691/AJFN-7-3-1","url":null,"abstract":"In this study, 100 clinically diagnosed types 2 diabetic patients were selected for investigation. The objective of this study was to control of blood glucose level in type 2 diabetic patient by the modification of conventional diet composition. The patients were studied using a randomized 5 week crossover design with the conventional and modified conventional diet (test diet) respectively. The mean body weight, BMI, waist circumference and waist to hip ratio were 60.1 ± 2.21 kg, 24.1 ± 2.71 kg/meter², 36.2 ± 0.762 inch and 0.904 ± 0.029 respectively with the conventional diet, that decreased to 59.5 ± 2.20 kg (P<0.01), 23.9 ± 2.73 kg/ meter² (P<0.05), 33.7 ± 0.512 inch (P<0.05) and 0.897 ± 0.026 (P<0.05) respectively after intervention of the test diet. The mean systolic and diastolic blood pressure were 124 ± 11.4 and 82 ± 6.9 mmHg respectively and after 5 weeks of intervention of test diet both the blood pressure decreased significantly (P<0.05) to 112 ± 8.6 and 69± 6.9 mmHg respectively. The mean fasting and postprandial blood sugar were 10.4 ± 0.38 and 12 ± 0.53 mmol/l with the conventional diet whereas it decreased significantly (P <0.001) to 8.1 ± 0.75 and 9.8 ± 0.40 mmol/l respectively. Before starting the test diet, the mean HbA1C was 6.4 ± 0.13 % but 5 week of post feeding the HbA1C decreased to 5.8 ± 0.19 % ( P<0.001). The mean ALT value was 47.5 ± 8.95 u/l and decreased significantly (P < 0.05) to 24.5 ± 4.19 u/l. During conventional diet, the mean AST and ALP level were 55.8 ± 25.18 and 93 ± 6.06 u/l respectively, after intervention it decreased to 42.8 ± 27.43 and 75 ± 10.85 u/l but not significantly (P = 0.759, P= 0.337).","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"22 1","pages":"72-77"},"PeriodicalIF":0.0,"publicationDate":"2019-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87148511","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}
Md. Mehedi Hasan Patwary, T. Rahman, M. M. Islam, H. Shekhar
Aflatoxin is a potent carcinogen, occurring from mold growth that contaminates raw agricultural commodities, mostly staple grains. The study was conducted to elucidate the present status of aflatoxin contamination in five commonly consumed foods including rice, wheat, maize, peanut and chickpea in Dhaka city of Bangladesh. The contaminated samples were analysed by HPLC for total aflatoxin (B1, B2, G1, G2). The average percentages of aflatoxin were: maize (90%)> peanut (70%)> chickpea (60%)> wheat (50%)> rice (30%). A high incidence (90%) and concentration of aflatoxin (mean 33.2 µg/kg) was found in maize. The mean concentrations of aflatoxin in 60% chickpea, 50% wheat and 70% peanut were higher than the safe limits proposed by FDA (20 µg/kg). Rice had comparatively lower concentrations (mean 15.4 µg/kg) of aflatoxin of which 30% were beyond safe limits. For detoxification, the samples were treated in either 1% or 5% calcium hydroxide. The 5% calcium hydroxide treatment reduced more toxin than that of 1%. A quantum chemical calculation was done to address the chemical binding of aflatoxin with blood electrolytes. Cationic electrolytes i.e., (Na+, K+, Ca2+ and Mg2+ bound to the O18-O22 position of the aflatoxin B1. The divalent cations (Ca2+, Mg2+) bound more strongly to AFB1 than the monovalent cations (Na+, K+). According to the descending order their binding strength was: Mg2+ (-224.5 kcal) > Ca2+ (-156.6 kcal) > Na+ (-67.1 kcal) > K+ (-37.3 kcal). This study gave us an insight about the potential risks of aflatoxin to public health.
{"title":"Prevalence Pattern and Detoxification of Foodborne Aflatoxin and Its Binding Efficiency and Interaction with Different Blood Electrolytes","authors":"Md. Mehedi Hasan Patwary, T. Rahman, M. M. Islam, H. Shekhar","doi":"10.12691/AJFN-7-2-5","DOIUrl":"https://doi.org/10.12691/AJFN-7-2-5","url":null,"abstract":"Aflatoxin is a potent carcinogen, occurring from mold growth that contaminates raw agricultural commodities, mostly staple grains. The study was conducted to elucidate the present status of aflatoxin contamination in five commonly consumed foods including rice, wheat, maize, peanut and chickpea in Dhaka city of Bangladesh. The contaminated samples were analysed by HPLC for total aflatoxin (B1, B2, G1, G2). The average percentages of aflatoxin were: maize (90%)> peanut (70%)> chickpea (60%)> wheat (50%)> rice (30%). A high incidence (90%) and concentration of aflatoxin (mean 33.2 µg/kg) was found in maize. The mean concentrations of aflatoxin in 60% chickpea, 50% wheat and 70% peanut were higher than the safe limits proposed by FDA (20 µg/kg). Rice had comparatively lower concentrations (mean 15.4 µg/kg) of aflatoxin of which 30% were beyond safe limits. For detoxification, the samples were treated in either 1% or 5% calcium hydroxide. The 5% calcium hydroxide treatment reduced more toxin than that of 1%. A quantum chemical calculation was done to address the chemical binding of aflatoxin with blood electrolytes. Cationic electrolytes i.e., (Na+, K+, Ca2+ and Mg2+ bound to the O18-O22 position of the aflatoxin B1. The divalent cations (Ca2+, Mg2+) bound more strongly to AFB1 than the monovalent cations (Na+, K+). According to the descending order their binding strength was: Mg2+ (-224.5 kcal) > Ca2+ (-156.6 kcal) > Na+ (-67.1 kcal) > K+ (-37.3 kcal). This study gave us an insight about the potential risks of aflatoxin to public health.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"74 1","pages":"64-71"},"PeriodicalIF":0.0,"publicationDate":"2019-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84076622","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}
M. Rayhan, B. Mumtaz, M. Motalab, M. Zubair, M. Haque, Bedabrata Saha
The study was conducted on extraction and quantification of lycopene, β-carotene and total phenolic contents from edible parts of papaya fruits and formulation of two lycopene enriched fruit drinks. Different solvent extraction methods were used and solvent extracts were analyzed by spectrophotometer. Significant differences were observed among the lycopene, β-carotene and total phenolic contents of papaya fruits in different solvent extractions. Hexane:ethanol:acetone (2:1:1) solvent extract contain the highest quantity of lycopene, i.e. 1.02 mg/100g of fresh weight (F.W), which is significantly higher than ethyl acetate extract (0.03mg/100g of F.W). The β-carotene level was highest in acetone-petroleum ether extract (4.22 mg /100g of F.W) which is significantly more than ethyl acetate extract (0.17 mg/100g of F.W). Soxhlet extraction using ethyl acetate has a comparatively higher content of β-carotene (1.50mg/100g of F.W) than ethyl acetate with normal extraction (0.17mg/100g of F.W.). Soxhlet extraction has a comparatively higher content of total phenolic contents than normal solvent extraction. Soxhlet extraction with ethyl acetate has the highest content of total phenolic (5.67 mg/100g of F.W.) which is significantly more than ethyl acetate with normal extraction (1.64 mg/100g of F.W.). Two lycopene enriched fruit drinks have been formulated where tomato puree and watermelon pulp were added with papaya pulp as a natural lycopene source. Formulation of fruit drink -1 (Lycopene enriched papaya drink) tomato puree of 10 % added with 20% papaya pulp and formulation of fruit drink-2 (Lycopene enriched mixed fruit drink) 10% papaya, 10% tomato and 10 % watermelon were added. The total pulp content of the fruit drinks formulations was maintained at 30 %. Lycopene enriched mixed fruit drink has the highest lycopene content (3.9mg/100 ml) which is significantly more than lycopene enriched papaya drink (1.60 mg /100 ml). But in sensory evaluation lycopene enriched papaya drink is more acceptable than mixed fruit drink. Physicochemical and microbiological quality of the lycopene enriched fruit drinks indicated that the fruit drinks were acceptable during three months of storage at room temperature. No significant changes were found in total soluble solids, titrable acidity and pH during storage of lycopene enriched papaya drink. But reducing sugar and total sugar were increased and ascorbic acid content was decreased with increase in storage period.
{"title":"Extraction and Quantification of Lycopene, β-Carotene and Total Phenolic Contents from Papaya (Carica papaya) and Formulation of Lycopene Enriched Fruit Drinks","authors":"M. Rayhan, B. Mumtaz, M. Motalab, M. Zubair, M. Haque, Bedabrata Saha","doi":"10.12691/AJFN-7-2-4","DOIUrl":"https://doi.org/10.12691/AJFN-7-2-4","url":null,"abstract":"The study was conducted on extraction and quantification of lycopene, β-carotene and total phenolic contents from edible parts of papaya fruits and formulation of two lycopene enriched fruit drinks. Different solvent extraction methods were used and solvent extracts were analyzed by spectrophotometer. Significant differences were observed among the lycopene, β-carotene and total phenolic contents of papaya fruits in different solvent extractions. Hexane:ethanol:acetone (2:1:1) solvent extract contain the highest quantity of lycopene, i.e. 1.02 mg/100g of fresh weight (F.W), which is significantly higher than ethyl acetate extract (0.03mg/100g of F.W). The β-carotene level was highest in acetone-petroleum ether extract (4.22 mg /100g of F.W) which is significantly more than ethyl acetate extract (0.17 mg/100g of F.W). Soxhlet extraction using ethyl acetate has a comparatively higher content of β-carotene (1.50mg/100g of F.W) than ethyl acetate with normal extraction (0.17mg/100g of F.W.). Soxhlet extraction has a comparatively higher content of total phenolic contents than normal solvent extraction. Soxhlet extraction with ethyl acetate has the highest content of total phenolic (5.67 mg/100g of F.W.) which is significantly more than ethyl acetate with normal extraction (1.64 mg/100g of F.W.). Two lycopene enriched fruit drinks have been formulated where tomato puree and watermelon pulp were added with papaya pulp as a natural lycopene source. Formulation of fruit drink -1 (Lycopene enriched papaya drink) tomato puree of 10 % added with 20% papaya pulp and formulation of fruit drink-2 (Lycopene enriched mixed fruit drink) 10% papaya, 10% tomato and 10 % watermelon were added. The total pulp content of the fruit drinks formulations was maintained at 30 %. Lycopene enriched mixed fruit drink has the highest lycopene content (3.9mg/100 ml) which is significantly more than lycopene enriched papaya drink (1.60 mg /100 ml). But in sensory evaluation lycopene enriched papaya drink is more acceptable than mixed fruit drink. Physicochemical and microbiological quality of the lycopene enriched fruit drinks indicated that the fruit drinks were acceptable during three months of storage at room temperature. No significant changes were found in total soluble solids, titrable acidity and pH during storage of lycopene enriched papaya drink. But reducing sugar and total sugar were increased and ascorbic acid content was decreased with increase in storage period.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"57 1","pages":"55-63"},"PeriodicalIF":0.0,"publicationDate":"2019-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82648199","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}
One of the dairy products with high nutritional value and healthful properties is yoghurt. Considering the therapeutic value of Akwiyaa milk, nutritional content of Rago milk and health benefits of carrot, the present study was designed to produce functional yoghurt based on physico-chemical and sensory characteristics of these ingredients. Physicochemical, mineral and sensory attributes of yoghurts produced from Akwiyaa milk(X1), Rago milk(X2), blends of Akwiyaa and Rago milk samples enhanced with carrot (X1X2YC) and 100% cow milk(X0) as control, were evaluated. Milk samples X1, X2 and X0 were asceptically obtained manually, screened and pasteurized at 70° -75°C for 30 minutes. Twenty (20g) of carrot juice at the rate of 10% was added to 180g of each milk sample for production of yoghurts, X1YC and X2YC. Akwiyaa/Rago milk blend yoghurt samples X1X2YC1 (50/50), X1X2YC2 (60/40), X1X2YC3 (70/30), X1X2YC4 (80/20) with 20g carrot; X1X2Y0 (50/50) and X0Y0 (100%) without carrot were produced with 5% sugar addition. Fermentation using mixed starter culture of Lactobacillus bulgaricus and Streptococcus thermophilus at the rate of 18g/L was carried out at 43°C for 6hr and terminated at pH 4.5. Minerals: calcium, potassium, magnesium, phosphorus, zinc and iron in X1YC and X2YC were higher than the control (X0Y0). Treatment samples were also nutritionally richer than the control with X1X2YC1 averagely having the highest values. In sensory evaluation, the treatment samples had similar organoleptic rating with the control. However, X2YC and X1X2YC3 were rated best in general acceptability. Sample X1X2YC3 would be most acceptable to consumers as nutraceutical: based on the nutrient rich quality of ruminants’ milk, carotenoids and fibre from carrot which could be harnessed for healthy living.
{"title":"Nutritional Assessment and Sensory Attributes of Carrot-enhanced Yoghurts Produced from Àkwiyáa Goat, Rago Sheep Milks, Their Blends and Cow Milk","authors":"S. Enidiok, Edisua Horgan Itam, E. U. Eyong","doi":"10.12691/AJFN-7-2-3","DOIUrl":"https://doi.org/10.12691/AJFN-7-2-3","url":null,"abstract":"One of the dairy products with high nutritional value and healthful properties is yoghurt. Considering the therapeutic value of Akwiyaa milk, nutritional content of Rago milk and health benefits of carrot, the present study was designed to produce functional yoghurt based on physico-chemical and sensory characteristics of these ingredients. Physicochemical, mineral and sensory attributes of yoghurts produced from Akwiyaa milk(X1), Rago milk(X2), blends of Akwiyaa and Rago milk samples enhanced with carrot (X1X2YC) and 100% cow milk(X0) as control, were evaluated. Milk samples X1, X2 and X0 were asceptically obtained manually, screened and pasteurized at 70° -75°C for 30 minutes. Twenty (20g) of carrot juice at the rate of 10% was added to 180g of each milk sample for production of yoghurts, X1YC and X2YC. Akwiyaa/Rago milk blend yoghurt samples X1X2YC1 (50/50), X1X2YC2 (60/40), X1X2YC3 (70/30), X1X2YC4 (80/20) with 20g carrot; X1X2Y0 (50/50) and X0Y0 (100%) without carrot were produced with 5% sugar addition. Fermentation using mixed starter culture of Lactobacillus bulgaricus and Streptococcus thermophilus at the rate of 18g/L was carried out at 43°C for 6hr and terminated at pH 4.5. Minerals: calcium, potassium, magnesium, phosphorus, zinc and iron in X1YC and X2YC were higher than the control (X0Y0). Treatment samples were also nutritionally richer than the control with X1X2YC1 averagely having the highest values. In sensory evaluation, the treatment samples had similar organoleptic rating with the control. However, X2YC and X1X2YC3 were rated best in general acceptability. Sample X1X2YC3 would be most acceptable to consumers as nutraceutical: based on the nutrient rich quality of ruminants’ milk, carotenoids and fibre from carrot which could be harnessed for healthy living.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"4 1","pages":"49-54"},"PeriodicalIF":0.0,"publicationDate":"2019-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91247183","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. K. Adeoye, M. C. Ezelibe, A. Akinlade, Ani I.F, E. Ngozi, N. Ajuzie
Production of high quality and well packaged multi-cereal product is lacking in Nigerian and muesli which is mostly imported is scantly circulated. Thus, this study aimed at producing and assessing the qualities of muesli made from Nigerian food crops. Muesli was produced from two different combinations of separately processed food crops (i.e cereal, tuber, nuts, fruit) and a commercially produced muesli served as the control. The muesli samples were assessed for their functional properties, nutritional composition, sensory qualities and cost of production. The samples were stored for eight weeks (28°C ±2) during which total bacterial and fungal counts were determined at two weeks interval. All analyses were done in triplicate and data was subjected to Analysis of variance (P< 0.05) and means were separated by Duncan Multiple Range Tests. Results showed that the muesli samples had the same bulk density (0.63 ±0.00 g/ml) which was not significantly different from the control (0.61 ±0.00 g/ml) while the swelling capacity (113.33±23.09 % and 106.67±32.32 %) of the two muesli samples was significantly different from the control. The control was significantly different in moisture content (7.21%) and carbohydrate (62.51%) content while the muesli samples were significantly different in crude protein (9.93 %), crude fat (14. 67 %), crude fibre (7.05 %), ash content (6.13 %), and energy (394.03 Kcal). At the end of the storage period the total bacteria count was 3.0 x 10-1 and total fungal count was 2 x 10-1 for the muesli samples while there was no growth in the control. The muesli samples were not significantly different from the commercial muesli in colour but were significantly different in other sensory attributes. The cost analysis showed the retail price of commercial muesli to be 192 % to 203 % of the production cost of the muesli samples.
{"title":"Quality Evaluation of a Ready-To-Eat Breakfast Cereal (Muesli) Made from Selected Nigerian Indigenous Food Crops","authors":"B. K. Adeoye, M. C. Ezelibe, A. Akinlade, Ani I.F, E. Ngozi, N. Ajuzie","doi":"10.12691/AJFN-7-2-2","DOIUrl":"https://doi.org/10.12691/AJFN-7-2-2","url":null,"abstract":"Production of high quality and well packaged multi-cereal product is lacking in Nigerian and muesli which is mostly imported is scantly circulated. Thus, this study aimed at producing and assessing the qualities of muesli made from Nigerian food crops. Muesli was produced from two different combinations of separately processed food crops (i.e cereal, tuber, nuts, fruit) and a commercially produced muesli served as the control. The muesli samples were assessed for their functional properties, nutritional composition, sensory qualities and cost of production. The samples were stored for eight weeks (28°C ±2) during which total bacterial and fungal counts were determined at two weeks interval. All analyses were done in triplicate and data was subjected to Analysis of variance (P< 0.05) and means were separated by Duncan Multiple Range Tests. Results showed that the muesli samples had the same bulk density (0.63 ±0.00 g/ml) which was not significantly different from the control (0.61 ±0.00 g/ml) while the swelling capacity (113.33±23.09 % and 106.67±32.32 %) of the two muesli samples was significantly different from the control. The control was significantly different in moisture content (7.21%) and carbohydrate (62.51%) content while the muesli samples were significantly different in crude protein (9.93 %), crude fat (14. 67 %), crude fibre (7.05 %), ash content (6.13 %), and energy (394.03 Kcal). At the end of the storage period the total bacteria count was 3.0 x 10-1 and total fungal count was 2 x 10-1 for the muesli samples while there was no growth in the control. The muesli samples were not significantly different from the commercial muesli in colour but were significantly different in other sensory attributes. The cost analysis showed the retail price of commercial muesli to be 192 % to 203 % of the production cost of the muesli samples.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"1 1","pages":"43-48"},"PeriodicalIF":0.0,"publicationDate":"2019-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76844486","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 study examined the relationship between adolescents’ nutritional knowledge and food consumption in Junior High Schools in Asiakwa in the Eastern Region of Ghana at the third term of 2017/2018 academic year. It adopted the Knowledge Attitude and Practice (KAP) Model Theory postulated by Schwartz (1976) where a descriptive survey design was used to collect quantitative data through a structured questionnaire and ten (10) objective test items all from 236 participants using the purposive and proportionate stratified random sampling techniques. With the aid of the version 22 Statistical Product for Service Solution (SPSS), descriptive (frequency, percentage, mean and standard deviation) and inferential statistics, Pearson Product Moment correlation were used to analyze the data. The study revealed that 54.9% of the adolescent students’ had fair nutritional knowledge, with 40.5% having good knowledge and 4.6% having poor knowledge. It was discovered that generally, adolescent students’ exhibited snacking habits as snacks and sweets were predominantly consumed (M=3.48, SD=1.59) followed by starchy roots and plantain (M=3.40, SD=1.45), cereals and grains (M=3.16, SD=1.36), animal and animal products (M=3.08, SD=1.47), fat and oil (M=2.93, SD=1.48), legumes (M=2.73, SD=1.42), with fruits and vegetables (M=2.69, SD=1.55) being the least consumed food. Besides, the study discovered that there is a small but significant positive relationship between the adolescent students nutritional knowledge and food consumption (r=0.112, p=0.074, 2-tailed). Based on these results, it was recommended that school authorities and Home Economics teachers should organize nutrition education programmes aimed at improving knowledge and awareness so as to heighten good food consumption among adolescent students’ in Asiakwa.
本研究调查了2017/2018学年第三学期加纳东部地区Asiakwa初中青少年营养知识与食物消费之间的关系。它采用了施瓦茨(1976)假设的知识态度和实践(KAP)模型理论，其中使用描述性调查设计通过结构化问卷和十(10)个客观测试项目收集定量数据，这些项目来自236名参与者，使用有目的和比例分层随机抽样技术。运用SPSS统计软件(version 22 Statistical Product for Service Solution，简称SPSS)、描述性统计(频率、百分比、均值、标准差)、推理统计、Pearson Product矩相关等方法对数据进行分析。研究发现，青少年学生营养知识一般的占54.9%，其中营养知识较好的占40.5%，营养知识较差的占4.6%。结果发现，总体而言，青少年学生表现出的零食习惯以零食和甜食为主(M=3.48, SD=1.59)，其次是淀粉根和车前草(M=3.40, SD=1.45)、谷物和杂粮(M=3.16, SD=1.36)、动物和动物产品(M=3.08, SD=1.47)、油脂(M=2.93, SD=1.48)、豆类(M=2.73, SD=1.42)，水果和蔬菜(M=2.69, SD=1.55)消耗最少。此外，研究发现青少年学生营养知识与食物消费之间存在小而显著的正相关关系(r=0.112, p=0.074，双尾)。在此基础上，建议学校主管部门和家政学教师组织营养教育项目，提高青少年学生的营养知识和营养意识，以提高青少年学生的健康食品消费水平。
{"title":"Nutritional Knowledge and Food Consumption of Adolescent Students in Junior High Schools in a Rural Community in the Eastern Region of Ghana","authors":"J. Oti, A. N. Amoah","doi":"10.12691/AJFN-7-2-1","DOIUrl":"https://doi.org/10.12691/AJFN-7-2-1","url":null,"abstract":"This study examined the relationship between adolescents’ nutritional knowledge and food consumption in Junior High Schools in Asiakwa in the Eastern Region of Ghana at the third term of 2017/2018 academic year. It adopted the Knowledge Attitude and Practice (KAP) Model Theory postulated by Schwartz (1976) where a descriptive survey design was used to collect quantitative data through a structured questionnaire and ten (10) objective test items all from 236 participants using the purposive and proportionate stratified random sampling techniques. With the aid of the version 22 Statistical Product for Service Solution (SPSS), descriptive (frequency, percentage, mean and standard deviation) and inferential statistics, Pearson Product Moment correlation were used to analyze the data. The study revealed that 54.9% of the adolescent students’ had fair nutritional knowledge, with 40.5% having good knowledge and 4.6% having poor knowledge. It was discovered that generally, adolescent students’ exhibited snacking habits as snacks and sweets were predominantly consumed (M=3.48, SD=1.59) followed by starchy roots and plantain (M=3.40, SD=1.45), cereals and grains (M=3.16, SD=1.36), animal and animal products (M=3.08, SD=1.47), fat and oil (M=2.93, SD=1.48), legumes (M=2.73, SD=1.42), with fruits and vegetables (M=2.69, SD=1.55) being the least consumed food. Besides, the study discovered that there is a small but significant positive relationship between the adolescent students nutritional knowledge and food consumption (r=0.112, p=0.074, 2-tailed). Based on these results, it was recommended that school authorities and Home Economics teachers should organize nutrition education programmes aimed at improving knowledge and awareness so as to heighten good food consumption among adolescent students’ in Asiakwa.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"65 1","pages":"36-42"},"PeriodicalIF":0.0,"publicationDate":"2019-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85791924","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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