International Journal of Food and Allied Sciences最新文献

ANTIDIABETIC POTENTIAL OF PERSIMMON PULP POWDER ON ALLOXAN INDUCED DIABETIC RABBITS 柿浆粉对四氧嘧啶诱导的糖尿病家兔的降糖作用

International Journal of Food and Allied Sciences Pub Date : 2019-10-17 DOI: 10.21620/IJFAAS.201821-6

U. Farooq

{"title":"ANTIDIABETIC POTENTIAL OF PERSIMMON PULP POWDER ON ALLOXAN INDUCED DIABETIC RABBITS","authors":"U. Farooq","doi":"10.21620/IJFAAS.201821-6","DOIUrl":"https://doi.org/10.21620/IJFAAS.201821-6","url":null,"abstract":"Diabetes, a condition when blood glucose level goes beyond the normal range. Natural treatments particularly through bioactive components from fruit and vegetable sources are becoming popular worldwide and are broadly accepted because of no side effects and cost effectiveness. The present study was planned to investigate the antidiabetic potential of persimmon pulp powder by using alloxan induced diabetic rabbits as an animal model. For this purpose, fifteen rabbits were induced Diabetes mellitus by alloxan and divided into three groups. Persimmon pulp powder supplemented diets (0%, 10% and 20%) were given to the diabetic rabbits for the duration of 21 days. The blood samples of rabbits were examined for glucose, serum creatinine and urea levels on weekly basis. The results indicated that there was a significant decline in glucose as well as creatinine and urea levels in blood of diabetic rabbits. The reduction of blood glucose level was ranged from 357.66 mg/dL to 256.45 mg/dL on administration of 20% persimmon peel powder in the feed of rabbits. Similarly, serum creatinine and urea levels were also significantly reduced 1.42 mg/dl and 1.22 mg/dl and 47.50 mg/dl and 24.22 mg/dl, respectively because of supplementation of 20% persimmon pulp powder. It is concluded from the results that persimmon pulp powder might be a potential natural antidiabetic treatment of diabetic complications.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80901187","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}

引用次数: 0

Effect of Processing Conditions on the Quality of Wheat Protein 加工条件对小麦蛋白品质的影响

International Journal of Food and Allied Sciences Pub Date : 2019-10-17 DOI: 10.21620/IJFAAS.201827-10

A. Siddiqui

引用次数: 0

Effect of Bioactive components of Pulses on Human health 豆类生物活性成分对人体健康的影响

International Journal of Food and Allied Sciences Pub Date : 2019-10-17 DOI: 10.21620/IJFAAS.2018224-27

Syed Mehmood

引用次数: 0

Effect of Storage Conditions on wheat Quality 贮藏条件对小麦品质的影响

International Journal of Food and Allied Sciences Pub Date : 2019-10-17 DOI: 10.21620/IJFAAS.2018220-23

S. Abubakar

引用次数: 1

Lemongrass: a useful ingredient for functional foods 柠檬草:功能性食品的有用成分

International Journal of Food and Allied Sciences Pub Date : 2019-10-17 DOI: 10.21620/IJFAAS.2018211-19

Muhammad Abbas Ranjah

{"title":"Lemongrass: a useful ingredient for functional foods","authors":"Muhammad Abbas Ranjah","doi":"10.21620/IJFAAS.2018211-19","DOIUrl":"https://doi.org/10.21620/IJFAAS.2018211-19","url":null,"abstract":"Functional foods are termed as “food for specified health use”, this term basically originated from Chinese saying “Food and medicine are isogenic”. Functional foods are on main focus due to their health benefits and nontoxic behavior. In addition to their nutritional benefits, functional foods found effective against some health problems due to their antimicrobial, anti-cancerous and anti-inflammatory properties. Large number of functional food products are being developed and have found prominent place in present market such as functional drinks, functional bakery and dairy products. One of the important herb is lemongrass ( Cymbopogan citratus) with more than 500 species, wide growing capabilities and unique functional properties, catching usefulness in many of the daily life food commodities. All forms of lemongrass such as leave, stalk, oil, flavor used for having best minerals and antioxidants. A lot of work needed to explore the functional properties of this herb by analyzing in different conditions and utilizing in various food items for human consumption such as functional drinks at community level. The review designed to concise the nutrional and functional importance of lemongrass in addition to functional foods formulated from various sources.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79858480","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}

引用次数: 8

QUALITATIVE FEATURES AND THERAPEUTIC VALUE OF CUSTARD APPLE FRUIT 乳苹果果实的质量特征及治疗价值

International Journal of Food and Allied Sciences Pub Date : 2019-07-05 DOI: 10.21620/IJFAAS.2018112-17

M. Adil

引用次数: 0

Application of non-thermal plasma for decontamination of thyme and paprika 非热等离子体在百里香和辣椒粉去污中的应用

International Journal of Food and Allied Sciences Pub Date : 2019-07-05 DOI: 10.21620/IJFAAS.%Y%I%P

R. Abbaszadeh, Z. Rezaee

引用次数: 2

Quality characteristics of shortcake biscuit produced from wheat flour using sprouted jack bean flour and jackbean protein concentrate as composites 以豆芽粉和豆豆浓缩蛋白为复合材料，以小麦粉为原料生产酥饼饼干的品质特性

International Journal of Food and Allied Sciences Pub Date : 2019-07-05 DOI: 10.21620/IJFAAS.201816-11

P. Ojimelukwe

{"title":"Quality characteristics of shortcake biscuit produced from wheat flour using sprouted jack bean flour and jackbean protein concentrate as composites","authors":"P. Ojimelukwe","doi":"10.21620/IJFAAS.201816-11","DOIUrl":"https://doi.org/10.21620/IJFAAS.201816-11","url":null,"abstract":"This study evaluated the effect of adding sprouted jack bean flour (SJF) and jack bean protein concentrate (JPC) on the quality of shortcake wheat flour biscuits. Clean jack bean seeds (3kg) were soaked (6h) in cold water, washed and half of it sprouted (4 days). The sprouted grains were washed, de-hulled, dried (3days, 26 ±2 O C; 55 OC , 48 h) and milled into fine flour (SJF). Un-sprouted grains (1.5kg) were de-hulled, dried (3d, 26 ±2 O C; 55 OC , 48 h) and milled into coarse powder. This was defatted using n-hexane (1:3, w/v), oven-dried (60 O C, 6h) and milled into fine flour. Phosphate buffer solution (1:5, w/v; pH: 4.5) was used to extract the protein. The precipitate (protein concentrate (JPC)) was washed, oven-dried (55 O C, 48 h) and milled into flour. Shortcake biscuits with added 0, 10 or 20% of SJF or JPC were baked using standard procedures. Proximate and mineral composition of SJF, JPC and biscuits were analysed. Physical and sensory attributes of biscuits were also analysed. Sprouting significantly (p>0.05) improved nutrient composition of jack bean seed flour. Protein content improved from 15.59 to 30.31%; calcium from 0.03 to 0.07mg/100g and magnesium from 0.37 to 0.4gmg/100g but carbohydrate content decreased from 70.55% to 55.10%. The SJF and JPC improved quality of biscuits. The 20% SJF and JPC addition in the shortcake biscuits significantly (p>0.05) improved ash contents of the biscuits from 1.44% to 2.57% and 2.52% respectively. Carbohydrate and protein contents, however, were not significantly (p 0.05) improved. The biscuits had good physical attributes and were all acceptable to the sensory panellists. Biscuits containing 10% sprouted jack bean flour could be adjudged the best in terms of nutrient and sensory properties.","PeriodicalId":13975,"journal":{"name":"International Journal of Food and Allied Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90383952","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}

引用次数: 0

Prevalence of E.coli in indigenous Chicken meat; A Pakistan’s perspective 本地鸡肉中大肠杆菌的流行状况巴基斯坦的视角

International Journal of Food and Allied Sciences Pub Date : 2019-07-05 DOI: 10.21620/IJFAAS.2018118-27

S. Khubaib

引用次数: 1

The fatty acid compositions and ɷ-6/ɷ-3 ratios of the seeds of endemic three Achillea species 三种特有喀土巴属植物种子的脂肪酸组成及<s:1> -6/ -3比值

International Journal of Food and Allied Sciences Pub Date : 2019-07-05 DOI: 10.21620/IJFAAS.201811-5

M. Akpınar

引用次数: 0