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Comparative Study of Anti-Anemic Effect of Some Natural Food Supplements on Rats
Safaa Ahmed Salem,
Amany Mohammed Gad,
Abdellatif Anaam Kamal
Issue:
Volume 6, Issue 2, June 2021
Pages:
21-29
Received:
2 March 2021
Accepted:
24 March 2021
Published:
7 April 2021
Abstract: In this study beetroot and eggplant were used as natural source for production of anti-anemic functional food for anemic patients and to prevent it during disease or chemotherapy treatment. Anemic model was induced in albino female rats by daily injection with phenylhydrazin (5mg/kg b.w) for three successive days, then biochemical, hematological and histological parameters were determined including; iron, ferritin, Ascorbic acid, Hepicidin, Hemoglobin and Complete blood count (men corpuscle volume, men corpuscle hemoglobin, haematocriet, red blood cells and white blood cells). Negative control group of normal rats, and positive control group of anemic rats each of six rats were fed on basal diet. Also 24 anemic rats were divided into 4 groups each of 6 rats which were fed on basal diet containing either eggplant or beetroot in ratios of 100, 300g/kg, in addition to 500mg ascorbic acid and 2mg folic acid/ kg diet for all groups for 30 days. feeding period was 30 days. At the end of experiment the above biochemical and haematological parameters were evaluated and the liver and spleen were histopathological examined. Decreases in hemoglobin, men corpuscle volume, haematocriet, red blood cells, men corpuscle hemoglobin, iron, ascorbic acid and ferritin, also increases in white blood cells and hepcidin were observed in anemic model rats. At the end of feeding period with the previous supplemented tested basal diet, increases in all aforementioned parameters, except white blood cells and hepcidin which showed decreases compared to anemic positive group were found.
Abstract: In this study beetroot and eggplant were used as natural source for production of anti-anemic functional food for anemic patients and to prevent it during disease or chemotherapy treatment. Anemic model was induced in albino female rats by daily injection with phenylhydrazin (5mg/kg b.w) for three successive days, then biochemical, hematological an...
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Directions for the Use of Palaemon adspersus Shrimp in Food Technology
Olena Sydorenko,
Olena Petrova
Issue:
Volume 6, Issue 2, June 2021
Pages:
30-35
Received:
3 April 2021
Accepted:
15 April 2021
Published:
26 April 2021
Abstract: Palaemon adspersus shrimp is a type of raw material that is affordable in terms of value and resources in the domestic market due to the industrial production in the Azov-Black Sea basin. The chemical composition of Palaemon adspersus shrimp characterizes it as a valuable source of high-protein and dietary products, which determines the feasibility of substantiating the directions of use in food technology and complex processing. Analytical and patent monitoring of the domestic fish market indicates a limited range of Palaemona dspersus shrimp food and biological additives. The production of food and biological additives from domestic raw materials requires systematic research, which is currently absent in Ukraine. That is why the production of Palaemon adspesus shrimp food and biological additives, common in the Azov-Black Sea basin, is one of the most promising areas for raw material use. Based on the evaluation of the conducted research, recommendations on the technologies of production of fishery food based on shrimp Palaemon adspersus are offered. This will make it possible to realize more fully the nutritional potential of valuable protein-containing raw materials, to rationally use the domestic raw material base of hydrobionts, as well as to expand the range of fishery products with a rationalized amino acid and mineral composition.
Abstract: Palaemon adspersus shrimp is a type of raw material that is affordable in terms of value and resources in the domestic market due to the industrial production in the Azov-Black Sea basin. The chemical composition of Palaemon adspersus shrimp characterizes it as a valuable source of high-protein and dietary products, which determines the feasibility...
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Microbiological Assessment of Ready-to-Eat Food Sold in Urban Primary Schools, Douala, Littoral Region, Cameroon
Ariane Laure Wounang Ngueugang,
Bonaventure Tientche,
Smith Asaah,
Henri Lucien Fouamno Kamga,
Gertrude Bsadjo Tchamba
Issue:
Volume 6, Issue 2, June 2021
Pages:
36-44
Received:
15 June 2020
Accepted:
29 June 2020
Published:
21 May 2021
Abstract: Ready-to-eat (RTE) food sold to school going children at school premises can not only provide essential nutrient and energy but also a route for foodborne diseases (FBD). However, there is a paucity of data on microbiological assessment of RTE food sold in primary schools in Douala. The aims of this study was to investigate the microbiological quality of food sold in primary schools and to evaluated the food safety knowledge and practice of vendors to promote a safer school-based food for a better health and well-being of our children. Socio-demographic characteristics and the hygienic practices of 60 RTE food vendors were collected using structured questionnaire. A total of 60 food samples from three different food items (beans, spaghetti and meat) were analyzed for the presence of bacterial and fungal pathogens. Twenty-five grams of each food sample was transferred in to 225 ml of buffered peptone water and homogenized. The homogenates were serially dilute and a volume of 0.1 ml dilution was spread on solid media and incubated at 35-37°C for 24 hours and 5 days. Antibiotic susceptibility testing was done for isolated species using Muller Hinton agar and data was entered in excel and exported to SPSS version 20.0. For analysis. The overall prevalence of bacterial pathogens was 23.1% (26/60) and the total mean enterobacteriaceae count (MEC) was 8.203333x104 CFU/ml in which the value ranged from 3.4 x104–2.06 x 105 CFU/ml. The total mean fungal count (MFC) was 1.0341x105 CFU/g which varied from 0 –2.8x105 CFU/ml. Of the total of 60 samples examined, 93.3% (56/60) were found positive for S. aureus of which 15% (09/60) of isolates were contaminated. Citrobacter freundii was isolated in 23.4% (14/60) of RTE food. The greatest number of S. aureus was found in beans and the lowest number in spaghetti. These findings indicated that, the ready-to-eat food sold to primary school children in Douala metropolis represent an important potential health risk to school going children. There is a need for Public Health authority to establish guidelines and standards in order to safeguard the wellbeing of the school going children.
Abstract: Ready-to-eat (RTE) food sold to school going children at school premises can not only provide essential nutrient and energy but also a route for foodborne diseases (FBD). However, there is a paucity of data on microbiological assessment of RTE food sold in primary schools in Douala. The aims of this study was to investigate the microbiological qual...
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Optimization of Processing Conditions of Akara Egbe from Cowpea Substituted with Bambara Groundnut
Ajetunmobi-Adeyeye Rukayat Ibiwumi,
Olajide John Oluranti,
Alade Abass Olanrewaju
Issue:
Volume 6, Issue 2, June 2021
Pages:
45-52
Received:
2 October 2020
Accepted:
28 October 2020
Published:
21 June 2021
Abstract: The effects of Bambara groundnut (BGN) substitution and optimization of the deep fat frying processes of Akara Egbe was investigated in this study. Akara Egbe was prepared from paste formulated from flour mixture ratios of BG (20%-40%) in black-eye cowpea (BEC), frying temperature (145°C-190°C) and time (3-10 minutes) generated using Box – Behnken experimental design. The moisture content, oil content, crispness and colour difference were considered as responses. Optimum conditions obtained for akara egbe substituted with BG was at frying temperature of 190°C, frying time 8.5 minutes and 20% bambara groundnut which gave moisture content of 4.84%, 9.76% oil content, 343.81 N crispness and 15.43 colour. The polynomial regression models were validated with statistical tool whose values of coefficients of determination (R2)) were 0.9663, 0.9161, 1.000 and 0.9988for moisture content, oil content, breaking force and colour difference, respectively. A significant value (p<0.05) were obtained for moisture content, oil content, breaking force and colour difference when akara egbe was substituted with BG correlated with frying temperature and time.
Abstract: The effects of Bambara groundnut (BGN) substitution and optimization of the deep fat frying processes of Akara Egbe was investigated in this study. Akara Egbe was prepared from paste formulated from flour mixture ratios of BG (20%-40%) in black-eye cowpea (BEC), frying temperature (145°C-190°C) and time (3-10 minutes) generated using Box – Behnken ...
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Formulation and Nutritional Assessment of Ready to Serve Supplementary Maternal Food
Issue:
Volume 6, Issue 2, June 2021
Pages:
53-58
Received:
30 April 2021
Accepted:
10 June 2021
Published:
21 June 2021
Abstract: Poor nutrition during pregnancy and lactation periods put mothers and their growing children at a greater risk of disease, mental disorders, and death. Maternal nutrition during pregnancy influences the growth of the fetus and contributes to the development of a healthy baby. Consumption of a nutritionally balanced supplementary maternal food to meet the additional nutritional demand during pregnancy and lactation is a sustainable option for tackling the co-existence of undernutrition in pregnant women and children. The aim of this study was to formulate nutrient rich ready to serve supplementary maternal food from barely, teff, bean, sesame seeds, pumpkin seed, and groundnut. The proximate composition of formulations was determined using official method of AOAC. The results showed that treatment formulation SFF1 which is Barley=40%; Teff=15%; Bean=20%; Sesame=5%; Pumpkin Seed=15% and Groundnut=5% had the most desirable nutritional benefits among the formulated supplementary maternal food. The appearance and taste of the prepared supplementary drink was acceptable and was found to be nutritious to meet the required additional nutrition for pregnant and lactating mothers. It is recommended to drink 500 ml of the supplementary drink per day to meet the daily Dietary Reference Intake (DRI) in addition to the ordinary meals.
Abstract: Poor nutrition during pregnancy and lactation periods put mothers and their growing children at a greater risk of disease, mental disorders, and death. Maternal nutrition during pregnancy influences the growth of the fetus and contributes to the development of a healthy baby. Consumption of a nutritionally balanced supplementary maternal food to me...
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Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour
Owuno Friday,
Kiin-Kabari David Barine,
Akusu Monday,
Achinewhu Simeon Chituru
Issue:
Volume 6, Issue 2, June 2021
Pages:
59-65
Received:
25 May 2021
Accepted:
7 June 2021
Published:
21 June 2021
Abstract: The by-product (residue) from fermented yellow maize starch production was dried and milled into flour and designated as fermented yellow maize residues, the residue was added to Gari at 0–30% levels of substitution to produce Gari-residue blends. The blends and control were evaluated for its functional and pasting properties, proximate composition, mineral content and starch digestibility. The Gari-residue blends were reconstituted with hot water into a stiff dough (“Eba”) and its sensory and proximate composition analyzed. Results showed water and oil absorption capacities decreased, and an increase in Bulk density, swelling power and solubility index. Pasting property showed a decrease in peak, breakdown and setback viscosities, a decrease in pasting time while the pasting temperature increased. Proximate composition of stiff dough showed an increase in fat, crude protein and crude fibre with a decrease in carbohydrate content, mineral content determination showed the contents of Ca, Zn, Fe and P increased. Sensory evaluation results showed Gari stiff dough at 5–25% levels of substitution had equal preference with the control for overall acceptability. Values for starch digestibility showed a reduction in glycemic indices with the presence of residue flours. This study has thus shown that fermented maize starch residue enhanced the sensory and nutritional properties of “Eba”.
Abstract: The by-product (residue) from fermented yellow maize starch production was dried and milled into flour and designated as fermented yellow maize residues, the residue was added to Gari at 0–30% levels of substitution to produce Gari-residue blends. The blends and control were evaluated for its functional and pasting properties, proximate composition...
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