Iranian Journal of Nutrition Sciences and Food Technology最新文献_第5页

Properties Assessment of Muffin Cakes Enriched with Composite Dietary Fibers from Wheat bran Coffee Processing Byproducts 添加麦麸咖啡加工副产物复合膳食纤维的松饼性能评价

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2021-01-01 DOI: 10.52547/nsft.16.1.85

E. Milani, N. Hashemi, A. Golimovahed, F. Davari

{"title":"Properties Assessment of Muffin Cakes Enriched with Composite Dietary Fibers from Wheat bran Coffee Processing Byproducts","authors":"E. Milani, N. Hashemi, A. Golimovahed, F. Davari","doi":"10.52547/nsft.16.1.85","DOIUrl":"https://doi.org/10.52547/nsft.16.1.85","url":null,"abstract":"Background and Objectives: : Increasing demands for food products with high qualities and nutritional values have created challenge for using dietary fibers in studies. The objective of this study was to assess effects of adding extruded fiber supplements based on wheat bran coffee processing byproducts on baking, physicochemical and technologic properties of muffin cakes. Materials & Methods: Extruded and non-extruded fiber supplements were added to the cakes at 0, 2.5, 5, 10 and 15% by replacing wheat flour (w/w basis). Properties of the batters (fiber, specific weight, consistency and pH) and cakes (weight loss, specific volume, porosity and color index) were assessed and moisture changes and staling of the samples were analyzed for 14 days. Results: Results showed that more than 5% use of dietary fibers from wheat bran coffee processing byproducts decreased specific volume, porosity and lightness of the batters. At the first day of production, hardness of the samples were higher than that of controls; however, hardness of the samples containing 2.5 and 5% of fiber supplements was lower than that of the controls during shelf life. Moisture levels of the samples containing fiber supplements were lower than those of the controls. It is noteworthy that samples containing extruded fibers improved their consistency, weight loss, porosity, lightness, hardness and moist, compared to that samples containing unprocessed fiber supplements did. Therefore, extruded fibers delayed staling during shelf life. Conclusion: Results showed the well performance of extrusion in processing of food byproducts as an effective technology to boost physicochemical and functional properties of dietary fibers in food model systems. Therefore, it is possible to produce functional muffins containing high levels of dietary fibers with appropriate properties.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70690466","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

Analysis of a Campus Lunch Menu for aspects of sustainable diets and Designing a Sustainable Lunch Menu 可持续饮食方面的校园午餐菜单分析及可持续午餐菜单的设计

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2021-01-01 DOI: 10.52547/nsft.16.1.37

S. Edalati, R. Sobhani, F. Fallah, M. Mohammadi- Renani, S. Tavakoli, H. Nazari, N. Omidvar

{"title":"Analysis of a Campus Lunch Menu for aspects of sustainable diets and Designing a Sustainable Lunch Menu","authors":"S. Edalati, R. Sobhani, F. Fallah, M. Mohammadi- Renani, S. Tavakoli, H. Nazari, N. Omidvar","doi":"10.52547/nsft.16.1.37","DOIUrl":"https://doi.org/10.52547/nsft.16.1.37","url":null,"abstract":"Background and Objectives: Due to the importance of food environment of the public dining places in promoting sustainable diets, the present study was carried out to analyze canteen menu of the School of Nutrition Sciences and Food Technology sustainability and to develop a sustainable lunch menus. Materials & Methods: First, nutrition information and quantity per capita of foods served within the last 20 days were asked from the food service manager of the canteen during the second semester of 2019–2020. The frequency of each food served, as well as food waste durung their preparation and consumption were recorded. Quantities of carbon, water and land footprints, costs and nutrient-rich food (NRF) index of the foods in the two menus were calculated. Then, a sustainable food menu for each two menus was designed in order to minimize water, carbon and land footprints and cost, as well as maxmizing NRF through goal programming method. Results: Foods served in Menu 1, had higher mean water (P=0.011), carbon (P=0.001) and land footprints (P=0.022) and higher costs (P=0.001) but lower NRF (P=0.001), compared to those served in Menu 2. The average daily non-compostable, compostable and recyclable wastes included 19660, 6320 and 9010 g, respectively. Replacing the sustainable food menu designed for Menu 1 could decrease carbon, total water and land footprints and costs by 10, 13, 22 and 6%, respectively, and increased the NRF profile by 8%. Furthermore, replacing the sustainable menu designed for Menu 2 could result in 25, 23, 27 and 28% decreases in carbon, total water and land footprints and costs, respectively, and increased the NRF profile by 23%. Conclusion: Replacement of the current menus with sustainable ones and planning to decrease food wastes are recommended to achieve national targets of resistive economy and sustainable development and to promote sustainable diets.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70690542","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: 4

Support for Socially Vulnerable Segments of the Population in the Context of Overcoming the Consequences of the Pandemic: Agricultural Technologies, Infrastructure 在克服这一流行病后果的背景下支持社会弱势群体:农业技术、基础设施

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2020-12-31 DOI: 10.47363/jftns/2020(2)114

V. Stukach

{"title":"Support for Socially Vulnerable Segments of the Population in the Context of Overcoming the Consequences of the Pandemic: Agricultural Technologies, Infrastructure","authors":"V. Stukach","doi":"10.47363/jftns/2020(2)114","DOIUrl":"https://doi.org/10.47363/jftns/2020(2)114","url":null,"abstract":"Given the extraordinary nature of the current situation related to the need to overcome the consequences of the pandemic, governments are taking measures to support both the population and the economies of their countries as a whole. Targeted measures are being taken in Russia. Solving problems in the food sector involves moving in different directions. One of them is related to direct support of the population in the form of food distribution. Another direction involves the implementation of complex measures. In particular, the implementation of structural reforms that cover all areas of production, economy, and social sphere. In relation to the Russian economy, this is a problem of high political and social significance: providing food to socially vulnerable categories of the population, and preventing poverty in the agricultural sector. Goal: as part of the implementation of measures to overcome the consequences of the pandemic, to gain new theoretical knowledge on creating a sustainable food supply system, to consider the interaction of all participants in the process of ensuring the food chain from the field(farm) to the counter within the framework of the industrial concept.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"9 2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81797247","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

Pregnancy Nutritional Status in Ethiopia 埃塞俄比亚的孕期营养状况

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2020-12-31 DOI: 10.47363/jftns/2020(2)112

Yoseph Gela Ali

{"title":"Pregnancy Nutritional Status in Ethiopia","authors":"Yoseph Gela Ali","doi":"10.47363/jftns/2020(2)112","DOIUrl":"https://doi.org/10.47363/jftns/2020(2)112","url":null,"abstract":"Inadequate quality and quantity diet is one of the major reasons for high levels of malnutrition in pregnant women. Across-sectional survey was conducted in Shashemene District, Southern Oromia Region. A two-stage cluster sampling technique was used to select a representative sample of 15190 pregnant women aged 20-50 years from four rural villages Energy and nutrient intakes from foods were calculated from one-day weighed food records on a sub-sample (n = 83). The result of the study showed that the intakes of most nutrients were lower than the recommended intake. The energy intake of the study participants both in 2nd and 3rd trimesters of pregnancy were 2,308 kcal and 1,420.5 kcal compared to the recommended 2,340 kcal and 2,452 kcal, respectively. Except iron, almost all micronutrient intakes were lower than the recommended intake. Vitamin A intake was 3 µg compared with the recommended 800 µg, while protein intake of the study respondents in 2nd and 3rd trimester of pregnancy was 45.9 g and 31.5 g, respectively, compared with the recommended 71 g. Risk factors for under nutrition were multiple pregnancy and no consumption of cereal-based foods. This study revealed that the energy and nutrient intake of the pregnant women in study area was below the recommended intakes. Furthermore, the situation might be aggravated by high phytate content food consumption reported. Nutritional status of pregnant women in study area was not adequate to support the increased energy and nutrient requirement of the participants. requirement of the participants.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81960840","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: 1

Biopreservative Potential of the Spices; Piper Guineense (Uziza), Xylopia Aethiopica (Uda) and Tetrapleura Tetraptera (Oshorisho) in Fresh Fruit Juices 香料的生物保鲜潜力研究鲜果汁中的几内亚Piper (Uziza)、埃塞俄比亚木虱(Uda)和四胸蝇(Oshorisho)

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2020-12-31 DOI: 10.47363/jftns/2020(2)108

Anumudu C K, O. C. A., Ezembu E N

{"title":"Biopreservative Potential of the Spices; Piper Guineense (Uziza), Xylopia Aethiopica (Uda) and Tetrapleura Tetraptera (Oshorisho) in Fresh Fruit Juices","authors":"Anumudu C K, O. C. A., Ezembu E N","doi":"10.47363/jftns/2020(2)108","DOIUrl":"https://doi.org/10.47363/jftns/2020(2)108","url":null,"abstract":"This study demonstrates the antimicrobial activity of three spices, Piper guineense (Uziza), Xylopia aethiopica (Uda), Tetrapleura tetraptera (oshorisho) and their potential use as food biopreservatives. Essential oils of the spices seed were obtained and used in the agar-diffusion and tube dilution assays to determine their minimum inhibition (MIC) and bactericidal concentrations (MBC) against a common fruit juice spoilage organism (Bacillus cereus). MIC values of 50mg/ ml (Oshorisho) and 25mg/ml (Uziza and Uda) were obtained. Similarly, all spice extracts were bactericidal at a concentration of 100mg/ml. The spice extracts were utilized in the fortification of fresh fruit juice. Fortification of orange, pineapple and watermelon juices with extracts of the spices caused a reduction in the bacterial and fungi load of the juices over a period of 7 days in comparison to unpreserved controls. Orange juice preserved with uda had a fungal load of 1.9 x106 and bacterial load of 8.0 x106 compared to control with loads of 2.3 x107 and 1.1 x107 , respectively. Watermelon juice preserved with oshorisho had a fungal load of 1.2 x106 and bacterial load of 1.1 x107 compared to control with loads of 2.1 x107 and 8.8 x107 , respectively while pineapple juice preserved with uziza had a fungal load of 1.2 x107 and bacterial load of 1.6 x107 compared to control with loads of 2.7 x107 and 2.5 x108 , respectively. These results show that the spice extracts have potential for use as food preservatives for extending the shelf life of freshly prepared fruit juices. This is important as the demand for fresh foods free from chemical preservatives but microbiologically safe is on the increase.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75666035","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: 2

Microbiological Quality Analysis and Shelf Life Evaluation of Dahi Available in Kashmir 克什米尔产大喜的微生物质量分析及保质期评价

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2020-12-31 DOI: 10.47363/jftns/2020(2)106

Farhat Anjum, Rukhsana Rahman, M. Gani

{"title":"Microbiological Quality Analysis and Shelf Life Evaluation of Dahi Available in Kashmir","authors":"Farhat Anjum, Rukhsana Rahman, M. Gani","doi":"10.47363/jftns/2020(2)106","DOIUrl":"https://doi.org/10.47363/jftns/2020(2)106","url":null,"abstract":"Four commercially produced dahi samples were stored under 0°C, 10 °C and 20 °C temperatures subjected to microbiological examination, pH, titrable acidity and sensory attributes at various temperatures for a period of seven days. The results indicated an increase in microbial activity parameters and titrable acidity with increase in temperature and storage period. pH of dahi samples decreased with an increase in temperature and storage period indicating increase in acidity. The studies for microbiological studies shows increase in TPC along with the increase in days of storage. Similar case was found in Yeast and mould as well as in Coliform count. The TPC at refrigerated storage was observed as (1.69±0.58)106 to (5.0±0.68)106 while as at 20°C temperature it was observed as (1.5±0.35)106 to (4.5±0.12)10. Similarly the Yeast and mould count at refrigerated storage was observed as (1.0±0.92)106 while as at 20 °C temperature it was observed as ( 1.5±0.36)106 .The different samples of dahi were analysed for various sensorial attributes for their acceptance by using 9 point hedonic scale. The scores obtained with respect to colour, flavour, taste and aroma show good results and overall acceptability. Overall acceptability was also found to decrease significantly (p <.05) with increase in days of storage under refrigerated conditions. The results of the storage studies indicated the significant (p < .05) decrease in pH with the days of storage under different temperature conditions.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81442283","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

Management of Polycystic Ovary Syndrome in Women by Implementing a Healthy Lifestyle and Effective Diet: A Review 通过实施健康的生活方式和有效的饮食管理女性多囊卵巢综合征:综述

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2020-12-31 DOI: 10.47363/jftns/2020(2)111

Sunandita Ghosh

{"title":"Management of Polycystic Ovary Syndrome in Women by Implementing a Healthy Lifestyle and Effective Diet: A Review","authors":"Sunandita Ghosh","doi":"10.47363/jftns/2020(2)111","DOIUrl":"https://doi.org/10.47363/jftns/2020(2)111","url":null,"abstract":"Polycystic ovary syndrome (PCOS) is an endocrine disorder characterized by conditions such as anovulation, androgen excess, infertility, insulin resistance, depression and amenorrhea. Women with genetic predisposition are at a higher risk of being affected by it. Other environmental factors like sedentary lifestyle, unhealthy eating habits, lack of exercise, obesity has often been seen to trigger the onset of this condition. Due to the increased unhealthy lifestyle more number of women is being diagnosed with PCOS each year. There are also other health risks due to PCOS like impaired glucose tolerance, type 2 diabetes, dyslipidaemia, abdominal obesity, hypertension and cardiovascular diseases. Although, there is no permanent cure for PCOS but it can be treated with pharmacotherapy along with implementation of healthy lifestyle and proper diet. If PCOS is diagnosed early and managed properly then the associated reproductive, metabolic, and cardiovascular abnormalities can be effectively managed or previewed [1]. In this review article some research work has been discussed where implementing a healthy lifestyle and diet has shown to deal with PCOS problems. The effect of consumption of myoinositol, low glycemic index diet and omega 3 fatty acids on PCOS has been emphasised. PCOS is becoming an increasing cause of concern as mostly women in the reproductive age group is affected by it. Many teenage girls in their puberty also gets PCOS. PCOS is known to bring about anxiety and depression in patients. With the other conditions associated with it like excess facial hair growth, overweight, infertility: the anxiety and depression might get enhanced. PCOS may affect the quality of life of individuals if it is not dealt with early on.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87968674","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

Changes in Contents of Simple Phenols and Volatile Compounds in Leaves of Black Rice Varieties Following Growth Stages 黑米品种叶片中简单酚类和挥发性化合物含量随生育期的变化

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2020-12-31 DOI: 10.47363/jftns/2020(2)110

Pasin Thitisut, Phumon Sookwong, Sugunya Mahatheeranont

{"title":"Changes in Contents of Simple Phenols and Volatile Compounds in Leaves of Black Rice Varieties Following Growth Stages","authors":"Pasin Thitisut, Phumon Sookwong, Sugunya Mahatheeranont","doi":"10.47363/jftns/2020(2)110","DOIUrl":"https://doi.org/10.47363/jftns/2020(2)110","url":null,"abstract":"In this study, we aimed to explore bioactive volatile compounds in leaves of black rice which emphasized on phenolic compounds. Leaves of four black rice varieties including IR1552 and three Thai black glutinous rice varieties, Kam Huai Hong Khrai (KHHK), Kam Chiang Mai (KCM), and Kam Muang Nan (KMN) were extracted by acidic and basic aqueous solution. Gas chromatography–mass spectrometry analysis of the volatile components in these black rice extracts revealed twelve simple phenols among fifty-five volatile compounds identified. 2-Methoxy-4-vinylphenol was detected as the most abundant volatile, especially, in the booting stage for KHHK followed by the tillering stage of the same variety. Its highest content was approximately 10-folds greater than that of vanillin at the booting stage. To the best of our knowledge, seven simple phenols were detected in black rice leaves for the first time, which included 4-vinylphenol, 2,6-dimethoxyphenol, 4-hydroxybenzaldehyde, 2-methoxy-4-(1-propenyl)phenol, 2,4-bis(1,1-dimethylethyl)phenol, 4-hydroxy-3,5- dimethoxy-benzaldehyde and 4-((1E)-3-hydroxy-1-propenyl)-2-methoxyphenol. 3-Hexen-1-ol was detected at the highest amount and was only identified in the dough-grain stage for KHHK, KCM and KMN. Two major aldehydes (2E)-2-hexenal and nonanal were detected in high quantities in KCM black rice variety in the dough-grain and mature-grain stage. Among the twelve fatty acids identified, (Z,Z,Z)-9,12,15-octadecatrienoic acid was detected at the highest amount, on average, followed by hexadecadienoic acid and octadecanoic acid. Therefore, it could be suggested that the leaves of black rice are rich in phenolic compounds and could be used to promote natural sources of food ingredients that are of great interest to the food industry.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72937354","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

Proximate Composition of Three Head Organs (Brain, Eyes, Tongue), Three Visceral Organs (Liver, Heart, Gizzard), Skin and Muscle of Muscovy Duck- hen 番鸭-母鸡三头器官(脑、眼、舌)、三脏器官(肝、心、砂囊)、皮肤和肌肉的近似组成

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2020-12-31 DOI: 10.47363/jftns/2020(2)107

Adeyeye Ei

{"title":"Proximate Composition of Three Head Organs (Brain, Eyes, Tongue), Three Visceral Organs (Liver, Heart, Gizzard), Skin and Muscle of Muscovy Duck- hen","authors":"Adeyeye Ei","doi":"10.47363/jftns/2020(2)107","DOIUrl":"https://doi.org/10.47363/jftns/2020(2)107","url":null,"abstract":"The proximate compositions of brain (A), eyes (B), tongue (E), liver (D), heart (F), gizzard (C), skin (H) and muscle (G) of Muscovy duck-hen were determined. The proximate composition values ranged as follows (values in g/100g on dry weight basis) ash (0.18 – 3.77 ± 1.40), moisture (0.50 – 4.78± 1.40), protein (3.24 – 79.9 ± 29.7), fat (0.23 – 5.60 ± 2.04), carbohydrate (6.19 – 95.8 ± 33.6), dry matter (95.22 – 99.5± 1.40) and organic matter (91.45 – 99.27± 2.63) with all the parameters being significantly different among the samples. Metabolizable energy contribution from protein, fat and carbohydrate in the samples ranged from (kJ/100g/kcal/100g): 740(180) – 7924(1864). Percentage energy contribution range was 5.53/5.70 – 59.2/59.1. Whereas the crude fat ranged from 0.23 – 5.60 g/100g, the total fatty acid (TFA) ranged from 0.217 – 5.08 g/100g or EPg/100g with corresponding energy of (kJ/100g versus kcal/100g): 8.51/2.07 – 207/50.4 and 8.03/1.95 – 188/45.7 respectively. UEDP% (assuming 60% energy utilization) range was 1.95/1.96 – 49.0/48.9. Approximate sample weight equivalents to the energy requirements of adults and infants had ranges of : for 2500kcal per day, sample range was 617 – 644g (adults) and at 3000kcal per day, requirement was 741 – 773g (adults); infant at 740kcal would require 183 – 191g. Water balance for protein metabolism had value range of 6.48 – 160ml. Correlational analyses of samples at r=0.01 gave these results: A/B (0.3024), B/E (0.1794), A/E (0.9916), C/D (0.9994), D/F (0.9892), C/F (0.9923) and G/H (-0.2014). Hence, Muscovy duck-hens are good sources of protein, metabolizable energy and low fat.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"80 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90819859","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

Characterization and Lipolytic Activity of Bacteria Isolates from Freshwater Clam (Mercenaria Mercenaria) in Bayelsa State, Nigeria 尼日利亚巴耶尔萨州淡水蛤蜊(雇佣兵蛤)分离菌的鉴定和溶脂活性

Iranian Journal of Nutrition Sciences and Food Technology Pub Date : 2020-12-31 DOI: 10.47363/jftns/2020(2)109

Opara C N, Anumudu C K

{"title":"Characterization and Lipolytic Activity of Bacteria Isolates from Freshwater Clam (Mercenaria Mercenaria) in Bayelsa State, Nigeria","authors":"Opara C N, Anumudu C K","doi":"10.47363/jftns/2020(2)109","DOIUrl":"https://doi.org/10.47363/jftns/2020(2)109","url":null,"abstract":"Lipases form an important group of relevant enzymes which have applications in various fields including; food, pharmaceutical, detergent, textile and cosmetic industries. Lipases can be produced from diverse sources including microorganisms. This study evaluated the potential of bacteria isolates from fresh-water clam Mercenaria Mercenaria to produce lipolytic enzymes. Ten samples of Clam (Mercenaria Mercenaria) were screened for the presence of lipase producing bacteria using classical culture methods. Eleven bacteria species were obtained, of which six (Actinomyces sp., E. coli, Bacillus sp., Pseudomonas sp., Clostridium sp. and Klebsiella sp.) produced lipases that had lipolytic activity in breaking down olive oil used in media supplementation. The best culture media and conditions for optimal production of lipases was studied and it was shown that supplementation of growth media with 2% dextrose at neutral pH gave the greatest yield of lipases when lipase producing isolates were grown in shake flasks. Measurement of biomass by culture and turbidimetric methods indicates that the highest cell mass was recorded by Pseudomonas sp at 7.8 x 105 CFU/ml, closely followed by Actinomyces sp. and Bacillus sp., at 6.2 x 105 CFU/ml and 5.3 x 105 respectively. The produced lipases were partially purified by precipitating with ammonium sulphate followed by dialysis. The total protein content of produced lipases was evaluated by the Lowry’s method, showing that estimated protein content followed the same trend as cell biomass with the highest recorded by Pseudomonas sp. at 1.53mg/ml, followed by Actinomyces sp. and Bacillus sp. at 1.47mg/ml and 1.32mg/ml respectively. The results obtained in this study shows that isolates obtained from freshwater clam can produce potent lipases which can be employed for industrial, food and other diverse uses","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90193056","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