Research Journal of Food Science and Nutrition最新文献

{"title":"Micronutrients and anti-nutritional composition of ‘kpaakpa’ (Hildegardia barteri) seed flours","authors":"N. Bede, E. J. Anaeke, B. C. Mmuoasinam, N. Ahaotu, J. Ibeabuchi, A. Chinyere","doi":"10.31248/RJFSN2019.077","DOIUrl":"https://doi.org/10.31248/RJFSN2019.077","url":null,"abstract":"The study investigates the micronutrient and anti-nutritional composition of ‘kpaakpa’ (Hildegardia barteri) seed flours. Defatted and undefatted samples of ‘kpaakpa’ (H. barteri) seed flours were produced. The mineral, vitamin and anti-nutrient composition of the flour samples were determined. Results of mineral composition showed calcium, copper, iron and potassium contents to be 30.00 mg/100g, 0.84 mg/100g, 3.67 mg/100g and 1.62 mg/100g, respectively, for the defatted flour; 27.33 mg/100g, 0.68 mg/100g, 0.86 mg/100g and 2.40 mg/100g, respectively for the undefatted flour sample. For the defatted flour, high calcium content indicated that the seed could be a valuable calcium supplement, especially, in calcium deficient diets. Furthermore, results obtained for vitamin A, vitamin D, vitamin E and vitamin K were 1769.13 µg/100g, 8.25 µg/100g, 67.85 mg/100g and 10.31 mg/100g, respectively for the defatted flour and 5759.10 µg/100g, 15.87 µg/100g, 78.50 mg/100g and 11.53 mg/100g for the undefatted flour. The high vitamin A content revealed that the seed could be a good supplement for foods with low vitamin A and could be a remedy to blurred vision. The results of the anti-nutrient determination showed that the composition of phytate, oxalate, tannin and cyanide of defatted seed flour were 0.37, 0.14, 0.93 and 0.04%, respectively and 0.34, 0.05, 0.60 and 0.06% for the undefatted seed flour. The low anti-nutritional content particularly cyanide makes the seed more suited for food formulation.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128982757","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":"Prevalence and associated factors of double burden of malnutrition among school adolescence 10-19 years in Burayu town Oromia Special Zone, Ethiopia","authors":"Gemechu Eba, A. Haile","doi":"10.31248/RJFSN2019.078","DOIUrl":"https://doi.org/10.31248/RJFSN2019.078","url":null,"abstract":"The double burden of malnutrition is an emerging nutritional problem of the coexistence of underweight and overweight. Obesity affects adolescents from both affluent and poor countries and nutritional status of adolescents in Ethiopia is not well documented, and they are the neglected segment of the population. The study aimed to assess prevalence and associated factors of double burden of malnutrition among adolescents in Burayu town, Ethiopia. A school-based cross-sectional study was conducted. A Stratified sampling was used to select a random sample of 627 adolescents from selected schools. Data on economic characteristics and socio-demographic information were collected by using an interviewer-administered questionnaire, and anthropometric measurements were made by using a digital Seca scale and height measuring board by trained data collectors. Data was entered into Epi-Data version 3.1 software and exported to SPSS version 24. World Health Organization Anthro-plus software was used to analyze anthropometric data. Both binary and multinomial logistic regression analyses was done to identify factors associated with the malnutrition of adolescents. Prevalence of stunting, thinness and overweight was 11.1, 3.9 and 12.1%, respectively. Having small number of children [AOR = 2.069, (95%CI: 1.161, 3.686)] significantly associated with stunting. Sex of adolescents [AOR = 4.454, (95%CI: 1.616, 12.278)], primary school adolescents [AOR = 0.233, (95%CI: 0.066, 0.821)] and secondary school adolescents [AOR = 0.229(95%CI: 0.056, 0.931)] and food sources [AOR = 3.750, (95%CI: 1.446, 9.728)] were significantly associated thinness. Sex of adolescents [AOR = 0.536, (95%CI: 0.318, 0.901)], school type [AOR = 0.326, (95%CI: 0.186, 0.571)] and number of children [AOR = 1.855, (95%CI: 1.086, 3.166)] were significantly associated overweight/obese. The study revealed the coexistence of double burden of malnutrition among in-school adolescents. There is an increasing trend in the level of stunting and overweight/obesity. Number of children that family had being associated with stunting and overweight/obesity. Food source and school level was positive association with thinness. School type and sex of adolescents associated with overweight/obesity.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130406515","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":"Proximate composition and evaluation of some antioxidant properties of the fresh fruits of Harungana madagascariensis Lam. Ex Poir. (Hypericaceae)","authors":"M. C. Afieroho, J. I. AJuzie, O. Afieroho","doi":"10.31248/RJFSN2019.064","DOIUrl":"https://doi.org/10.31248/RJFSN2019.064","url":null,"abstract":"This study reports the proximate composition and some antioxidant properties: free radical scavenging (FRS), total phenolics content (TPC) and total flavonoids content (TFC) of the under-utilized fresh fruits of Harungana madagascariensis, a plant widely used in folklore medicine. The proximate compositions were determined following the AOAC method. The antioxidant properties FRS, TPC and TFC were respectively evaluated in vitro using the standard diphenyl picryl hydrazine (DPPH), Folin ciocateau and Aluminium chloride spectrophotometric assays. The proximate compositions: water content (13.771 g/100g fresh fruit), dry matter (82.229 g/100g fresh fruit), ash (3.087 g/100g fresh fruit), crude fat (42.011 g/100g fresh fruit), crude protein (6.489 g/100g fresh fruit), crude fibre (0.396 g/100g fresh fruit), total carbohydrate (34.246 g/100g fresh fruit) and Energy value (541.036 Kcal/100 g fresh fruit) were obtained from the fruit of H. madagascariensis. For the antioxidant properties, a TPC (6.758 mg tannic acid equivalent per g fresh fruit), TFC (0.055 mg quercetin equivalent/g fresh fruit) and FRS (IC50 = 0.05 mg/mL) were obtained. This study is reporting for the first time the proximate composition of the fruits of H. madagascariensis a plant widely used in ethno-medicine in addition to its antioxidant potentials and recommends it as a good source of functional food.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"132 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122833971","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":"Reference percentile for height, weight and BMI among children/adolescents of Karachi Pakistan","authors":"M. Lodhi, M. Lakhani, Danish Mohammad, L. Farooq, Muhammad Fazal Hussain Qureshi, S. Sadiq","doi":"10.31248/RJFSN2019.081","DOIUrl":"https://doi.org/10.31248/RJFSN2019.081","url":null,"abstract":"Pakistani children of school going age significantly differed from WHO references in which overweight and obesity were significantly higher and underweight was lower than normal when compare to WHO references. Due to this huge discrepancy and lack of data, there was a dire need to establish age appropriate BMI ranges for Pakistani population. The basic aim of the study is to find out the BMI ranges among the school going children/adolescents of Karachi Pakistan. A cross sectional study was conducted among children belonging to different ethnic groups in primary, middle, secondary schools and Maddarsa (religious educational institutes) of Karachi. Height in centimeters (cm) and weight in kilogram (kg) were measured. BMI was calculated using height and weight. WHO’s BMI graph was used to find out the percentile for labelling underweight, normal healthy individual, overweight and obese. A total of about 1244 samples of children and adolescents aged seven to eighteen years were included. The mean age of the study participants was 12.96±2.8 years, in which boys having mean age of 13.1±2.7 years while for girls mean age was 12.66±2.8 years. The mean height (cm) and weight (kg) among the study participants were 146.92±15.84 and 41.20±15.69 respectively. Among younger age group, the girls were taller than the boys but after reaching the age of 15 the girls having approximately the same height up to the age of 18th and as for boys, the findings were vice versa. Majority of the participants reported normal BMI while for over abnormality, the higher prevalence of participants being overweight rather than underweight when comparing with the WHO references. Measures must be taken to assess what current set up is doing right, and then it must be implemented at a larger scale.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132094978","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 controlled temperature on the amino acid profile and protease activity of fermented bottle gourd seed","authors":"D. Okafor, N. Onuegbu, S. O. Alagbaoso, N. Ahaotu, M. Iheagwara, J. C. Ibeabuchi","doi":"10.31248/RJFSN2019.063","DOIUrl":"https://doi.org/10.31248/RJFSN2019.063","url":null,"abstract":"The effect of controlled temperature on the amino-acid profile and protease activity of bottle gourd seed (BGS) as well as melon seed (MES) was studied. De-hulled seeds were boiled for 6 hours and fermented at 28oC, 35oC and 42oC for 96 hours. The amino-acid profile of raw, boiled and fermented BGS and MES were determined respectively. The protease activity of the seeds was as well determined at various stages of fermentation. The amino-acid profile of the samples showed high content of glutamic acid (152.1 to 158.8 mg/g for BGS and 145.4 to 166.7 mg/g for MES). Generally, the concentration of the respective amino-acids (essential and non-essential amino-acids) present in the seeds decreased with boiling but increased after fermentation. Fermentation was found to significantly (p<0.05) affect the protease activity of the seeds. The magnitude of the effect was dependent on the seed type, fermentation time and temperature. An increase in fermentation temperature from 28 to 42oC led to an increase in the protease activity of the respective seeds (15.8 to 23.8 units/ml for BGS and 21.6 to 23.0 units/ml for MES) which invariably resulted to the increase in the concentration of the amino-acids present in the respective seeds thereby increasing the bioavailability of the proteins present in the seeds. Microorganisms isolated and identified in the fermenting mashes include; Bacillus Subtilis, Bacillus cereals, Micrococcus luteus, Staphylococcus aureus and corynebacterium sp. The results showed that fermented BGS could favourably substitute for fermented MES as a source of cheap and affordable dietary protein.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129504224","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":"Aloe vera as a bio-preservative for keeping quality of horticultural products","authors":"N. Ahmad, A. Jalal","doi":"10.31248/RJFSN2019.070","DOIUrl":"https://doi.org/10.31248/RJFSN2019.070","url":null,"abstract":"Postharvest periods are very challenging for marketing of horticultural commodities that are more perishable. Fruit decay is the major postharvest constraint responsible for negative return of horticultural commodities that is expressed by weight loss, color changes, softening and microbial spoilage. Different postharvest techniques like waxing, chemical coating and dip techniques are in practice to avoid the losses but due to the hazardous nature of chemicals to human health, the concept of bio preservation has been developed. Replacing of chemical preservation with bio preservation strategies are user friendly and has great potential if constraints in production and application techniques studied completely. Among the various bio preservative plants, Aloe vera plant has a great history for its medicinal use against wide range of ailments and fruit preservation. It prevents loss of moisture and firmness, control respiration rate and maturation development, delay oxidative browning, reduce microorganism proliferation and other parameters like titratable acidity, soluble solids content, ascorbic acid content, firmness and decay percentage also controls significantly.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125148842","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 Bambara groundnut (Vigna subterranea) consumption on biomarkers of oxidative stress in alloxan-induced diabetic Wistar rats","authors":"F. Adedeji, G. Adeniyi, E. Omenna, O. T. Olanipekun","doi":"10.31248/RJFSN2019.066","DOIUrl":"https://doi.org/10.31248/RJFSN2019.066","url":null,"abstract":"This study investigated the effect of consumption of diet supplemented with Bambara-groundnut (BGN) on some biomarkers of oxidative stress in diabetic induced rats. A total of 24 apparently healthy adult albino wistar rats were assembled and divided into 4 groups A-D; group A (Non diabetic rats, fed on normal diet), B (Diabetic rats fed on normal diet), C (Diabetic rats fed on 10% Bambara-groundnut diet), D (Diabetic rats fed on Nitrogen free diet) with each group consisting of 6 rats respectively.  After 4 weeks of feeding, rats were sacrificed and blood collected into heparin container and used for laboratory analysis. Superoxide dismutase (SOD), glutathione peroxidase (GSHPER), alkaline phosphatase (ALP), alanine amino transferase (ALT), aspartate transaminase (AST) were assayed for using standard laboratory methods. The result showed that Group C rats had the lowest post-feeding glucose concentration (75 mg/dl). AST, ALT, and ALP were elevated in diabetic induced rats; but, treatment with Bambara-groundnut diet reversed the parameters close to control. The highest levels of SOD and GSHPER were found in group C rats while the group B rats had the highest oxidative stress. It can be concluded that Bambara-groundnut diet modulated and ameliorated the oxidative stress in diabetic rats.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"137 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133659589","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":"Molecular identification and species diversity of the microbiota associated with Soumbara, a traditional fermented food commonly consumed in Cote d’Ivoire","authors":"Ghislaine Kouadjo Zeze, K. Germain, Ouattara G. Honoré, Adjoumani Kouakou Yves","doi":"10.31248/RJFSN2019.068","DOIUrl":"https://doi.org/10.31248/RJFSN2019.068","url":null,"abstract":"The aim of this study was to investigate the species diversity of microbiota isolated from soumbara, a traditional alkaline-fermented food and the microbial distribution in six major producing regions in Cote d'Ivoire. Ribosomal gene sequencing revealed that the Ivorian soumbara is associated with a wide microbial diversity essentially composed of 10 Bacillus species representing more than 90% of total microbial isolates, 3 species of lactic acid bacteria (2.48%), 2 species of Staphylococcus (1.42%), 8 fungal species (4.61%) and 1.06% of other microorganisms. However, the PCR-RFLP revealed a very weak intraspecific diversity as strains belonging to the same species showed a single restriction profile. Moreover, the microbiota associated with Ivorian soumbara consisted in a core and autochthonous microbiota namely B. subtilis and B. velezensis that were consistently present in samples from all regions studied and an incidental microbiota that was variable through the regions. Among the variable microorganisms, the presence of potential pathogen opportunistic such as Staphylococcus pasteuri, Staphylococcus sciuri and toxinogen species such as B. cytotoxicus and Aspergellus flavus were particularly found. The core microbiota is believed to be involved in the normal process of African locust beans into soumbara and can serve as potential starter whereas the incidental and variable microbiota rather undesirable may be involved in the spoilage or food-born disease. In this study, many species were described for the first time in soumbara, and revealed a new biodiversity of microbiota associated with soumbara in Cote d’Ivoire.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129151666","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":"Proximate composition and sensory assessment of beans pudding prepared using two different cooking methods","authors":"C. Pepple, P. Mbah, N. J. Deedam, M. China","doi":"10.31248/RJFSN2019.069","DOIUrl":"https://doi.org/10.31248/RJFSN2019.069","url":null,"abstract":"The effect of cooking methods on the proximate composition and sensory properties of beans pudding (moi-moi) was investigated. Two cooking methods were used; dry-heat and steam cooking method. Results for proximate analysis showed that beans pudding prepared using dry-heat cooking method had moisture content of 69.10% while the steamed method recorded 71.89% moisture. Results show that there was a significant (p 0.05) in the texture, sogginess, flavour and aroma of steamed and dry heat samples. Dry heat cooking method should be used for the preparation of beans pudding for nutritional retention, while steaming cooking method should be used to enhance the sensory properties of the food product.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126542988","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":"Functional properties of turmeric (Curcuma longa) powder and physical properties of turmeric rhizomes grown in Ekiti State, Nigeria","authors":"M. A. Falabake, Idowu-Adebayo F. and, O. Oladimeji","doi":"10.31248/RJFSN2019.060","DOIUrl":"https://doi.org/10.31248/RJFSN2019.060","url":null,"abstract":"Turmeric is a perennial herb possessing an ovate, orange and often short-branched rootstock that grows to about two feet in length. The study evaluated the physical and functional properties of powder of unpeeled (A) and peeled (B) turmeric rhizome grown in Ekiti State, Nigeria. Turmeric samples were obtained at selected local farms and market of Ekiti Central, Ekiti North and South, Nigeria. The results obtained for physical properties range from 0.44±10.02 to 0.62±11.01 g/cm3, 0.45±0.10 to 0.63±0.10 g/cm3, 1.59±0.10 to 2.22±0.09%, 5.50±0.04 to 8.00±0.04 mm, 1.60±0.03 to1.90±0.03 mm for bulk density, true density, porosity, length and breadth respectively. Also, the results of particle size analysis range from 71.72±0.10 to 87.37±0.10, 9.47±0.10 to 26.26±0.10 and 2.02±0.10 to 6.06±0.10 for sieve 425 micron (%RT), 180 micron (%RT) and 125 micron (%RT) respectively.   The functional properties include the pH that ranged from 7.24±0.10 to 7.41±0.09 for A; 6.72±0.10 to 7.04±0.10 for B, water absorption capacity (WAC) ranged from 30.84±0.10 to 42.94±0.10 for A; 41.04±0.10 to 51.25±0.09 for B. The results of functional properties of turmeric powder range from 6.72±0.10 to 7.04±0.09 and 30.84±0.10 to 51.25±0.09 for pH and water absorption capacities (WAC) respectively. The data obtained for physical properties will aid in the design of appropriate machinery for processing of turmeric plant, while the functional properties are to ascertain the health benefits as well as the utilisability of turmeric as a substitute for artificially produced drugs.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116843661","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}