International Journal of Nutrition and Food Sciences最新文献

{"title":"Lipidomics: New Frontier of the Ketogenic Diet","authors":"A. Lodi, L. Cenci","doi":"10.11648/J.IJNFS.20211005.11","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20211005.11","url":null,"abstract":"Lipidomics is the discipline that studies lipid changes that occur during cellular metabolism. This new approach can be applied to the ketogenic diet (KD) where fats are the predominant macronutrient. After a few days of reduced carbohydrate consumption, glucose reserves become insufficient both for normal fat oxidation via the supply of oxaloacetate in the Krebs cycle and for the supply of glucose to the central nervous system. The alternative energy source is derived from the overproduction of acetyl coenzyme A. This condition, called ketogenesis, leads to the production of higher-than-normal levels of so-called ketone bodies. The acceleration of the production of monounsaturated fats (MF) is so characteristic of obesity that the palmitic-palmitoleic track is indicated as a biomarker even the risk of weight gain. Palmitoleic is known as lipoquine, as it regulates the fat transfer from adipose tissue to muscle. In obesity it increases because it is a defence mechanism of the body to transport fats to the muscle, thus avoiding their excessive accumulation in the liver. The saturated/MF ratio indicates the level of stiffness of the membrane. The increase in membrane stiffness leads to a decrease in the number of insulin receptors predisposing to the onset of diabetes. Each cellular compartment has its own lipid content which can be monitored by lipidomics but the erythrocyte membrane has been shown to have the suitable characteristics to become an important site for lipidomic analysis. Conclusions: KD could be customized based on the results of the membrane lipidomic analysis. The lipidomic profile of an obese subject is characterized by an imbalance of PUFA in favor of omega-6 and by an excess of MF. This imbalance must be taken into consideration in the formulation of the KD protocol: only in this way, the epigenetic structure will be favorable to the establishment of a new balance unfavorable to fat accumulation.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"80 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77368337","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":"Consumers’ Perspective for the Betterment of Street Food and Women Food Vendors in Kolkata","authors":"Parvin Anjum Wara, Nayak Binata","doi":"10.11648/J.IJNFS.20211004.13","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20211004.13","url":null,"abstract":"Like all other city of India, street foods are widely used in Kolkata. Without any formal establishment street food mainly comprises unorganized food vending where cooked food may be served. Street foods are easily available and affordable to consumers, so it is highly popular to all age group specially in urban area. The objective of the study was to assess the socio-economic status, food safety knowledge and attitude among street food consumers. To find out the status of street food consumers and their perspective for the betterment of street food and women food vendor a questionnaire was given to 65 consumers. The data found that 27.7% consumers take street food daily basis, 35.4% choose women vendor for neat and clean stall. Among all street food stable foods (like rice, roti) are most popular. 56.9% people take street food for easy availability. 21.5% consumers had no idea about food borne illness. There are large number of women street food vendors are selling cooked food in Kolkata. There are also many consumer depends on street foods only. However they all want betterment of street food, betterment of women food vendor and they suggest social security, good infrastructure, and training programme for vendor. To satisfy consumer demand for street foods change in existing perception and government supervision is necessary.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82196886","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":"Applicability of Waxy Wheat Variety for Improving the Quality of Noodle and Steamed Bread","authors":"L. Aifeng, Hang Ran, Cheng Dungong, Li Haosheng, Cao Xinyou, S. Jianmin, Liu Cheng, Guo Jun, Li Faji, Zhai Shengnan, Zi Yan, W. Xiaolu, L. Jianjun, Zhao Zhendong, Wang Canguo","doi":"10.11648/J.IJNFS.20211003.13","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20211003.13","url":null,"abstract":"Waxy wheat variety Jinuo116 is one novel type for its special starch properties bred by Crop Research Institute of SAAS (Shandong Academy of Agricultural Sciences) and released by Shandong Province. In order to fully interpret the improvement effect of waxy cultivar Jinuo116, the main food such as dry noodles, quick-frozen noodles and steamed bread were prepared by mixing Jinuo116 flour with different fine flour and whole meal flour, and its improving adaptability was conducted. The quality stability of Jinuo116 planted in six ecological zones had been analyzed firstly, the variable coefficient of grain hardness and protein content were lower 5.0%, wet gluten content was 10.82%. For starch pasting properties, the variable coefficient of peak time was only 1.51%, other pasting properties were all lower 7.59%. For dough properties, the variable coefficient of water absorption was very low (only 0.68%), while that of stability time, weakness and Farinograph Quality Index were 22.82%, 12.80% and 17.95%, respectively. These showed that Jinuo116 had stable grain characteristics, dough rheological properties and starch gelatinization. Then the quality of noodles and steamed bread of mixing flour was identified by blending Jinuo116 flour into non-waxy wheat flour such as Jimai22, Jimai229, Jimai44 and Jizimai1, and showed that Jinuo116 flour could greatly improve the viscoelasticity and smoothness of dry noodles and quick-frozen noodles, and the appending proportions were changed based on the different gluten strength of non-waxy varieties, and the range of blending ratio was from 20% to 40%. While considering the integrated qualities of noodles, the appropriate ratio should be controlled at about 30%. Quality characteristics such as hardness, viscoelasticity, smoothness of noodles made of purple whole meal flour had been improved obviously, and the noodles had better taste quality, so the suitable proportion of flour blending was 20%. The internal structure, toughness and viscosity of steamed bread made of purple whole meal flour were improved markedly, and the best internal quality characteristics were got when the adding proportion was 20%. For its good quality properties especially the outstanding starch characteristics, Jinuo116 flour could be used as blending flour to improve the food quality made of non-waxy wheat.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81526379","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":"Components Secreted by Lactobacillus Fermentum PC1 Inhibit Salmonella Enterica Serotype Typhimurium Induced IL-8 from Intestinal Epithelial Cells","authors":"Meera Esvaran, P. Conway","doi":"10.11648/J.IJNFS.20211003.12","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20211003.12","url":null,"abstract":"Lactobacillus strains have been shown to confer health benefits to the host including attenuation of intestinal inflammatory responses. However, the health benefits of lactobacilli are strain specific. The aim of this study was to determine whether Lactobacillus fermentum PC1 (PC1) cell wall extract (CW) and the spent culture supernatant (SCS) had the capacity to inhibit IL-8 production by Salmonella enterica serotype Typhimurium (S. Typhimurium) infected epithelial cells. Epithelial cell line, HT-29 was treated with CW or SCS of PC1 both pre- and post-infection with S. Typhimurium and the resultant levels of IL-8 protein was assayed. Both the CW and SCS of PC1 was shown to inhibit S. Typhimurium induced IL 8 production in HT-29 cells in the therapeutic and prophylactic models. Furthermore, a secreted molecule produced by PC1 responsible for this effect was identified and characterized. The molecule was produced in mid-stationary phase of growth. This active component was present in both the cell wall extracts and spent culture medium of PC1. The bioactive molecule(s) had a size of Mr 2-30KDa, was heat stable at 90°C for 30 min, insensitive to lipase, distinct from acetic and lactic acid, and optimal function at pH 4.5. The activity of the molecules was inactivated by Proteinase K, Na-metaperiodate and Trypsin indicating that the molecule(s) was a glycoprotein. The isolation of an immunomodulatory molecule that could be used in the treatment of S. Typhimurium infection would be of great value.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"31 1","pages":"66"},"PeriodicalIF":0.0,"publicationDate":"2021-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90265266","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":"Formulation and Quality Evaluation of Finger Millet Based Composite Food Products","authors":"Milkesa Feyera, F. Dasa, Kedir Kebero","doi":"10.11648/J.IJNFS.20211003.11","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20211003.11","url":null,"abstract":"Nutrient compositions of most cereal based food products are inadequate to meet the nutrient requirement for all age groups. Enrichment of cereal with easily affordable legumes, root and tubers having superior nutrients are important approaches to produce nutrient dense and sensorial acceptable food products. Therefore, this study was carried out to develop nutrient dense and acceptable food products from composite flour formulated from finger millet, ground nut, orange fleshed sweet potato and soy bean flours. Accordingly, Two types of composite flours were developed. Composite flour type I consisting 65:35, 70:30, 75:25, 80:20 and 85:15 of finger millet and soybean in proportion, respectively, were formulated for injera making. Composite flour type II consisting 60:20:20:0, 70:20:10:0, 60:20:0:20 and 70:20:0:10 of finger millet, soybean, ground nut and sweet potato, respectively, were used for porridge and kita product making. The moisture, ash, protein, fat, fiber and carbohydrate contents of the formulations were ranged from 8.141 to 9.67, 1.03 to 3.17, 4.38 to 17.17, 0.02 to 15.59, 2.85 to 13.87, 60.41 to 71.57%, respectively. There was a significant difference in water absorption capacity, swelling power, water solubility and oil absorption capacity among the composite flours. Sensory acceptability of Injera made from composite flour consisting of 75:25 finger millet and soyabean, respectively, were more preferred by panelists than other proportions. Sensory attributes data showed that porridge made from composite flour formulated from 60:20:20 of finger millet, soyabean and sweet potato were highly preferred by panelists in all sensory attributes. On the other hand, Sensory acceptability of kita made from composite flour formulated from 70:20:10 of finger millet, soyabean and sweet potato, respectively, achieved highest sensorial scores. Therefore, blending of finger millet with nutritious legumes, root and tubers crops would be recommended in production of nutritious and sensorially acceptable value added food products for different purposes.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91306364","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":"Feasibility of Replacing Sucrose by Sorbitol and Adding Maltodextrin with Nigella Sativa on the Physicochemical and Sensory Properties of Dark Chocolate","authors":"S. Karimi","doi":"10.11648/J.IJNFS.20211002.13","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20211002.13","url":null,"abstract":"Today, one of the problems caused by chocolate consumption is its high sugar and fat content. Therefore, in the present study, the possibility of replacing sucrose with sorbitol and maltodextrin with Nigella Sativa to produce low-calorie dark chocolate will be investigated. To prepare low-calorie dark chocolate, sorbitol was used in four levels (0, 10, 20, 30%) and Nigella Sativa on in four levels (0, 3, 6, 9%). The effect of different levels of replacement of these compounds on some chemical properties (moisture, fat, protein, carbohydrates, ash), texture (hardness), color (indices L*, a*, b*) and sensory (color, Taste, mouthfeel, and general acceptance) were assessed. Statistical analysis was presented using SPSS 16 software as a completely randomized design. The results showed that significant difference was observed in the fat, protein, carbohydrate, and ash content of the samples containing sorbitol. Samples with higher levels of sorbitol replacement had higher moisture content and lower tissue hardness. The reduction of sucrose had no significant effect on the sensory properties of chocolate samples. As the levels of Nigella Sativa substitution increased, the moisture, fat, and carbohydrate content decreased, and the protein, ash, and texture hardness of the chocolate samples increased. Sensory characteristics, including oral sensation and general acceptance, decreased significantly with increasing levels of Nigella Sativa replacement. The results of color parameter analysis also showed that by increasing the percentage of Nigella Sativa on substitution in the chocolate formulation, the amount of L* component was reduced and the amount of a* and b* components was increased. According to the results of this study, the best sample in terms of chemical, textural and sensory properties of chocolate was produced with 10-20% replacement of sugar with sorbitol and 3-6% replacement of maltodextrin with Nigella Sativa.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"21 1","pages":"54"},"PeriodicalIF":0.0,"publicationDate":"2021-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77789981","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":"Production and Consumption of Dried Meat in the City of ABECHE (CHAD)","authors":"A. A. Doutoum, Djerambaye Sem, Moussa Tougounigué, Djamalladine Mahamat Doungous, A. Tidjani, Babakar Serigne Khalifa Sylla, Abdourahmane Balla, M. Seydi, B. S. Toguebaye","doi":"10.11648/J.IJNFS.20211002.11","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20211002.11","url":null,"abstract":"To understand the place of livestock products and byproducts in the supply of cities, a study was conducted in the city of Abeche using the method of sector analysis: production and consumption of meat dried. Surveys concerned 89 producers and 104 consumers. The information collected concerns the profile of the producers, the different manufacturing processes and the consumption patterns. This collected information was analyzed with XL-STAT 6.1.9 and also with the variance analysis (ANOVA) at the 5% threshold. The result shows that most of the production is done by women with an average age of 31 ± 1, 08. These producers are mostly traders. However, beef is much more sought after for processing at the expense of other meats for its yield and availability. The average drying time is 2 days during the dry season and 5 days during the rainy season. Two drying methods have been identified, the first of which is the mat and it is the most used and the second is the rope. From the point of view of hygiene, most producers do not respect hygiene rules and they use certain food additives (salt, oil, etc.) for processing. Regarding consumption, the “charmoute” is very popular with the population of Abechosies especially women with an average age of 35 ± 1.57. Most of these consumers are of the Muslim religion. It shows that 85.44% consume this meat with a frequency of consumption per week (70%). By cons, 5.83% consume for its poor preparation.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83730684","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":"Evaluating the Extracts of Water Melon Rind, Alayyaho, Yakuwa and Karikashi as remedy for Protein Energy Malnutrition","authors":"O. Gideon, Oyeniyi Patience Fumilayo, Adamu Hauwau Zakari, Muhammad Sumayya Thani, Maidawa Chongda Zakmi, Adama Isaiah Ufedo, Lamido Abubakar Umar","doi":"10.11648/J.IJNFS.20211002.12","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20211002.12","url":null,"abstract":"50% of world hungry people live in the third world countries with the worrisome implication among children under age five as a result of malnutrition. This situation persists because cheaper available sources of quality and quantity protein and energy low-cost foods (leaf vegetables and agricultural waste) and simple technologies are not exploited. Result of% yield and mass loss showed loss in mass in the study with Method 3 (with Tsamiya as coagulant) having the least value. The results of chemical composition showed energy content; WRE had the highest value (363.19 Kcal) and least value in KKB (309.63 Kcal). Protein content; YIE had the highest value (33g) and least value in AXT (21g) while carbohydrate content WRE and KKB had the highest value (51.6g) and least value in AXT (44.91g/100g). Result of amino acid profile showed eighteen amino acids (which were higher in quantity than their respective RDA values) of which ten were essential amino acids. The first limiting and second limiting amino acids were methionine and isoleucine respectively. The results of the blood analysis showed albumin value ranged from 3.6 - 3.8 (g/dL), Hematocrit parameters (ASA, ALA and creatinine) and all showed no significant difference (p>0.05) between the diets and the control. Cholesterol values were within the normal range (<150 mg/dL). Result of food intake showed that the rats fed the control had the highest value (327 g) and least value in YIE (276g). PER of all the diet were higher than 2.7. Weight gained were between 38-44 g; EFU (34% - 48%), NPR (3.2 - 4.5) and TD (82% - 95%) and showed no significant difference with the control diet. The result of the functional properties showed BD was highest in sample AXT (12.5) and least in sample YIE (6.61), WAC was highest in sample AXT (12.5) and least in sample YIE (6.61), OAC was highest in sample AXT (12.5) and least in sample YIE (6.61), MD was highest in sample WRE (89.65) and least in sample KKB (85.07), EC was highest in sample KKB (9.115) and least in sample WRE (3.25), FS was highest in sample AXT (28.27) and least in sample WRE (20.75) and PS was highest in sample KKB (23.96) and least in sample WRE (20.64). This study showed that the concentrates can support growth and development especially in infants.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84135464","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 Research Progress of Main Chemical Constituents and Functional Activity in Purple Tea","authors":"Yao-yao Li, Peipei Yuan, Chengya Wang, Zhengqi Wu","doi":"10.11648/J.IJNFS.20211001.15","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20211001.15","url":null,"abstract":"Purple tea is made from the traditional processing of green tea, black tea and dark tea, which will maintain the purple characteristic of the tea soup during the processing. It has been widely concerned and studied due to its high anthocyanin content, unique color and biological activities such as scavenging free radicals, anti-oxidation, anti-cancer, anti-inflammatory, anti-bacterial, protecting eyesight and relieving visual fatigue. In addition, purple tea also contains active ingredients such as tea polysaccharides and tea polyphenols. At present, although purple tea is widely used in skin care, food, medicine and other fields, the research on purple tea is still in the exploratory stage, and its unique economic value has not been fully utilized. In order to improve processing technology, develop high-quality products to meet market demand, and improve the stability of anthocyanins in tea extracts, this paper is about of the varieties of purple tea, the effects of different processing methods on the quality, the analysis of color change mechanism of purple tea leaf, the chemical composition and its physiologically active substances, metabolic pathways and gene expression. And the key research directions and new product development of purple tea are prospected, which provides a further reference for related research on purple tea.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84551393","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":"Assaying the Relationship Between Resistivity and Concentration in Ocimumgratissium Flavor Extracted by Traditional and Conventional Methods","authors":"Uhiara Ngozi Sunday, O. Gideon, Adesanya Oluwatosin Dorothy, Eduzor Esther, Anayo Gabriel Jacob, Adeosun Florence Funke","doi":"10.11648/J.IJNFS.20211001.14","DOIUrl":"https://doi.org/10.11648/J.IJNFS.20211001.14","url":null,"abstract":"The extract of basil leave were prepared by two different methods; modification of an African cultural practice where specified weights in grams (between 100 and 300) of (non blemished, dust free) fresh basil leaves were harvested stalk free and heated (incinerated) stuffed in a clay earthenpot on a charcoal stove for nine (9) hours. The partially charred leaves were discarded and the pot thoroughly washed with 300ml distilled water. Finally, 200ml of distilled water was poured into the pot, covered and allowed to stand for 12 hours, before storing the water at 4°C in tightly sealed plastic containers, labeled as subunits of sample A. In the second procedure, basil leaves collected as in the first procedure were in separate batches stuffed into the distillation bottle with 200ml of distilled water. Distillation was carried out for 2 hours and distillates collected and stored in tightly sealed plastic bottle labeled as subunits of sample B. The samples (A and B) including their subunits were (within 30 minutes of extraction) subjected to spectrophotometry, pH, and Total soluble solids (TSS) analysis. A 20 man trained panelist were employed in sensory evaluation of the (300g leaf) extracts (after storing at 4°C for 96hours) in terms of colour, flavour, flavour interference and general acceptability. Furthermore, 20ml of each (300g leaf) extract of Aand B were poured into a curvet of 2mm pathway. These were one after the other placed into an electric circuit with the poles submerged into opposite ends of the curvet. The following parameters were read from the meters when the circuit was completed: current, voltage and resistance to flow of electricity across the sample. Sample A (the extract made by the modified traditional practice) had the highest general acceptability compared to sample B and the natural leaf (control sample). It had significantly lower color and flavor interferences, with average of 8/10 flavor intensity recording. Resistance to flow of electricity for both samples (A and B), were inversely proportional to leaf orflavour extract concentration with a gradient of 0.001. It is therefore possible to compute concentrations of flavor components from resistance to flow of electricity with gradient and intercepts derived from graph (Figure 1). TSS, pH and temperature of samples followed the same pattern as electrical resistivity.","PeriodicalId":14174,"journal":{"name":"International Journal of Nutrition and Food Sciences","volume":"83 1","pages":"20"},"PeriodicalIF":0.0,"publicationDate":"2021-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87374958","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}