Egyptian Journal of Nutrition and Feeds最新文献

{"title":"Study of some habits, practices and dietary beliefs associated with truffles (Terfeziaceae) among Saudian females","authors":"Raafat Abdel Razek Mohamed Al-Sabbagh","doi":"10.21608/enj.2022.230091","DOIUrl":"https://doi.org/10.21608/enj.2022.230091","url":null,"abstract":"This study was conducted to find out some of the food habits, practices and beliefs followed when choosing, buying, preparing, preserving and cooking truffles (Terfeziaceae). Demographics (age, educational level and monthly income) and the second part of the questionnaire deals with questions related to truffles such as preferred types of them, preferred pictures to buy, reasons for preferring truffles, methods of dealing after purchase, methods of cleaning and preparation for cooking, methods of preservation and additives that are added during cooking, and the third part includes questions about some related food beliefs By eating truffles, the results showed that 80% of those who answered the questionnaire were between the ages of 15-29 years, and 70% of the study sample had university education. (92%) and that there is a significant relationship (p = 0.003) between the educational level and the selection of fresh truffles, and there is a relationship (p = 0.009) between the working stage Watering and choosing ripe truffles are among the considerations when buying. There is a high significant (p = 0.000) between the educational level and the washing and cooking of the truffle, and less significant p<0.05 (p = 0.02) between the level of education and washing and cutting the truffle before peeling it, and the blanching method was one of the most preferred methods of cooking. The sample (83%) also found a significant relationship (p = 0.008) between the educational level and the belief that drinking cold water after eating truffles is unhealthy and that nearly half of the sample believe that truffles are a substitute for meat and that eating them in raw form causes poisoning and (59%) They believe that advertising plays a role in the rise in truffle prices. In conclusion, we recommend that appropriate truffle handling practices be followed before using them in cooking and preserving.","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87131414","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}

{"title":"The Bioactive Effect of Red Beetroot on Women with the Polycystic Ovarian Syndrome(PCOS)","authors":"S. Matar, A. Farrag, Samar M. Hafez, Radwa M. Fahmy","doi":"10.21608/enj.2021.209918","DOIUrl":"https://doi.org/10.21608/enj.2021.209918","url":null,"abstract":"","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90310353","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}

{"title":"Utilization Of Millet ( pennisetum glaucum ) flour To produce gluten-free toast bread.","authors":"N. Zidan","doi":"10.21608/enj.2021.209917","DOIUrl":"https://doi.org/10.21608/enj.2021.209917","url":null,"abstract":"The aim of the current research to substitute wheat flour with millet (Pennisetum glaucum) flour to produce high quality and nutritional value, toast bread. Toast bread was prepared by substitution of millet flour powder at level of 15, 30 and 45 % instead of wheat flour. Chemical composition and minerals were determined and sensory evaluation was evaluated. The obtained results indicated that control was the highest in sensory properties followed by 15 % millet flour more than other levels of 30 and 45 % millet flour levels(MF). Moisture content were increased comparing with control toast bread ,the highest increased noticed in 45% millet .Fat and carbohydrates contents were decreased comparing with control , while ash and fiber content were increased comparing with control and the highest increased found in 45% millet flour toast bread. The data show increase all minerals compared with control of toast bread. Control toast bread was the highest in amino acids and fatty acids content compared with millet formula . total phenolic acids, flavonoids compound were the highest level increase by increasing level of millet flour. Millet is a good source of phenolic acids, flavonoids compound, considered as a functional food for due to health and nutritional values and its high content of protein and dietary fiber.","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80656539","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}

{"title":"The Bioactive Effect of Flaxseed on Women with the Polycystic Ovarian Syndrome","authors":"S. Matar, A. Farrag, Samar M. Hafez, Radwa M. Fahmy","doi":"10.21608/enj.2021.209919","DOIUrl":"https://doi.org/10.21608/enj.2021.209919","url":null,"abstract":"","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73408710","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}

{"title":"Antioxidant and Anti-ulcer Activities of Fermented soybean (Natto) and Moringa oleifera leaves in Male Albino Rats","authors":"Safaa T Gohari, M. Mahmoud, S. Mahdy","doi":"10.21608/enj.2021.209923","DOIUrl":"https://doi.org/10.21608/enj.2021.209923","url":null,"abstract":"Peptic ulcer disease is caused by spicy food, stress, alcohol, gastric surgery and Helicobacter pylori. Studies are being directed towards using natural products for developing ulcer drugs with minimal side effects. The antioxidant, total phenolic content (TPC), and anti-ulcer activity of the powders were investigated, in addition to the fortification of soup with them. TPC of Moringa oleifera (MO) leaves andfermented soybean (Natto) extracts was high for both soybean and MO leaves aqueous extracts. Gallic acid was discovered to be the main component of phenolic represent 1464.304μg/gm sample in soybean Natto, whereas chlorogenic acid was the main component of MO leaves (2218.493 μg/gm). According Safaa T. Gohari Marwa Hanafy Mahmoud and Samar M. Mahdy 130 to the antioxidant activity results, MO leaves had 2.6 times the antioxidant activity of fermented soybean Natto by 1, 1-diphenyl-2picrylhydrazyl (DPPH). Also, ferric reducing power activities results indicated that MO leaves gave high reducing power activities 64.4 times more than fermented soybean Natto. After pre-treated with Natto (25 , 50%) and aqueous extract of MO leaves (5, 10%)For 7 days, then all animalsadministration by asprineat a dose of 500 mg/kg bw suspended in water for the induction of acute gastric ulcer, ulcer index, protective index, volume of gastric juice and pH of gastric juice were evaluated. In biochemical parameters, lipid peroxidation, superoxide dismutase (SOD), gluthathione peroxidase (GPx), malondialdehyde (MDA) and Catalase (CAT) were evaluated. Ranitidine was used as a positive control. All the macroscopic and biochemical parameters showed significant anti-ulcer activity offermented soybeanNatto and aqueous extract of MO leaves. The anti-ulcer activity was almost comparable to the positive control. Ready to cook soup was an ideal product to be fortified with either soybean Natto or MO leaves and the addition of soybean natto was found to be highly acceptable comparing to the control sample in some cases because of its meat like flavor and taste which was more accepted for some panelists. While a gradient of admission was found in other samples.","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85345856","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}

{"title":"Health properties of propolis, curcumin and their Mixtureson Hepatotoxicity Rats","authors":"","doi":"10.21608/enj.2021.209922","DOIUrl":"https://doi.org/10.21608/enj.2021.209922","url":null,"abstract":"","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74301714","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}

{"title":"Assessment of the Nutritional, Health and Socioeconomic status of female students at Faculty of Science and Arts in Northern Border University, Saudi Arabia By","authors":"","doi":"10.21608/enj.2021.209921","DOIUrl":"https://doi.org/10.21608/enj.2021.209921","url":null,"abstract":"Food habits and healthy behaviors are among the main public health concerns of female students at the university, and the research aims to assess the nutritional, health, social and economic status of female students of the College of Sciences and Arts at Northern Border University,150randomly selected female students between the ages of 19-25 years were evaluated. Weights and heights were taken, body mass index was calculated, and some medical analyzes were done, including cholesterol (CHO), triglycerides (TGL), high-density lipoprotein (HDL), hemoglobin(Hb),and some questionnaires were conducted to assess the nutritional, health and economic status of the students and SPSS 21 software was used to analyze the data. The mean and standard deviation of the highest BMI (28.5175 ± 3.78) for the age group (1920) and the lowest (26,054 ± 5.29) for the age group (21-22). The income level for the entire sample was average (60%) and the Rehab Raafat Abdelrazek 78 highest income (69.3%) was for the age group (21-22), and the lowest (5.3%) was for the age group (19-20). The results showed that (58%) of the female students did not eat breakfast, (57.3%) did not eat vegetables and fruits on a daily basis, and (55.3%) drank carbonated water, and the results showed that (40.7%) of the females drink tea some of the time. The female students were overweight compared to (6%) who are underweight, and there is a high significance (P = 0.004) between the levels of BMI for the female students, and the results showed a significant presence (P > 0.01) between HDL-C and BMI, and the significance (P <0.0001) between WBC and BMI for female students. The study concluded that most college students have poor eating habits, and as a recommendation, the university is encouraged to introduce nutritional programs to raise awareness among female students.","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77932104","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}

{"title":"EFFECT OF USING DIFFERENT LEVELS OF Spirulina platensis ON GROWTH PERFORMANCE OF MARINE SHRIMP Litopenaeus vannamei","authors":"Shimmaa A. H. Zidan, A. Eid, M. Ali, Z. Sharawy","doi":"10.21608/ejnf.2021.210843","DOIUrl":"https://doi.org/10.21608/ejnf.2021.210843","url":null,"abstract":"","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74044156","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}

{"title":"EVALUATION OF USING SOME UNTRADITIONAL ENERGY SOURCES IN BROILER CHICKEN DIETS ON PERFORMANCE, CARCASS CHARACTERISTICS AND ECONOMIC EFFICIENCY: 1- CAKE BY-PRODUCT.","authors":"A. Abido, F. Abdel Azzem, S. Abd El-Fattah, T. El-Afifi, A. El-Faham","doi":"10.21608/ejnf.2021.210938","DOIUrl":"https://doi.org/10.21608/ejnf.2021.210938","url":null,"abstract":"","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82598396","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}

{"title":"EVALUATION OF USING SOME UNTRADITIONAL ENERGY SOURCES IN BROILER CHICKEN DIETS ON PERFORMANCE, CARCASS CHARACTERISTICS AND ECONOMIC EFFICIENCY: 2- SCRAPE CRUDE CORN OIL","authors":"A. Abido, F. Abdel Azzem, S. Abd El-Fattah, T. El-Afifi, A. El-Faham","doi":"10.21608/ejnf.2021.210939","DOIUrl":"https://doi.org/10.21608/ejnf.2021.210939","url":null,"abstract":"","PeriodicalId":11538,"journal":{"name":"Egyptian Journal of Nutrition and Feeds","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83998518","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}