Journal of Nutritional Health & Food Engineering最新文献

{"title":"Proximate, Functional, Antinutrient and Antimicrobial Properties of Avocado Pear (Persea americana) Seeds","authors":"Anthony Cemaluk C. Egbuonu","doi":"10.15406/JNHFE.2018.08.00260","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00260","url":null,"abstract":"Avocado plant (Persea americana), a plant belonging to the family of Lauraceae and genus, persea bears fruit known as avocado pear or alligator pear that contains the avocado pear seed. Reported uses of avocado pear seed include use in the management of hypertension, diabetes, cancer and inflammation [7-9]. The fruit is known as ube oyibo (loosely translated to ‘foreign pear’) in Ojoto and neighboring Igbo speaking communities south east Nigeria [10]. Different parts of avocado pear were used in traditional medications for various purposes including as an antimicrobial [11,12]. That not withstanding, the avocado pear seeds are essentially discarded as agro-food wastes hence underutilized. Exploring the possible dietary and therapeutic potentials of especially underutilized agro-food wastes will in addition reduce the possible environmental waste burden [1315]. Thus, this study was warranted and aimed at assessing the proximate, functional, anti-nutrients and antimicrobial properties of avocado pear seed to provide basis for its possible dietary use and justification for its ethno-medicinal use. The objectives set to achieving the study aim as stated were by determining the proximate, functional, antinutrient and antimicrobial properties of avocado pear (Persea americana) seeds using standard methods as in the study design.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"214 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132362202","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":"Comparative Evaluation of Ungerminated and Germinated Co-Fermented Instant ‘Ogi’ From Blends of Maize (Zea mays) and Ground Bean (Kerstingiella geocarpa)","authors":"O. Do, Enujiugha Vn","doi":"10.15406/jnhfe.2018.08.00258","DOIUrl":"https://doi.org/10.15406/jnhfe.2018.08.00258","url":null,"abstract":"‘Ogi’ is a fermented maize food commonly consumed as a weaning and breakfast diet in sub-Saharan Africa. Instant ‘ogi’ production arises from the growing demand for fast foods among its urban populace. The study was carried out to determine the effect of different treatments on the proximate, mineral, anti-nutrient, microbial and sensory quality of 30% substituted Kerstingiella geocarpa ‘ogi’. Four samples of 30% Kerstingiella geocarpa ‘ogi’ were subjected to different treatments and coded USF, GSF, GPF, UPF. Sample USF (control) was ungerminated and spontaneously co-fermented while sample GSF was germinated and spontaneously co-fermented; Sample GPF was germinated and probiotic co-fermented while sample UPF was ungerminated and probiotic fermented. Results of analysis showed that the germinated samples (GPF, GSF) had higher protein, ash and crude fibre contents (P>0.05) but lesser fat content than their ungerminated co-fermented counterpart. Except for manganese content, the mineral contents (Ca, P, K, Mg, Fe, Zn, Cu) of the germinated spontaneously co-fermented sample, GSF were higher than that of the germinated probiotic co-fermented sample, GPF. Trypsin inhibitor content ranged from 1.20-1.54mg/100g and was significantly lower in the germinated samples than their ungerminated counterpart. Results of sensory evaluation shows that sample USF (control) had the highest score of 8.78 for aroma while sample GPF scored highest for taste and overall acceptability. Therefore, germination and probiotic co-fermentation could be adopted as an improved treatment for commercial production of 30% Kerstingiella geocarpa -maize ‘ogi’.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"136 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127153485","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":"Relationship among maternal height, pre-pregnancy nutritional status and birth weight of neonates in Dhaka city","authors":"Shahab Uddin Howlader, Sabir Hossain, F. M. Juliana, M. Asaduzzaman","doi":"10.15406/JNHFE.2018.08.00257","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00257","url":null,"abstract":"Birth weight is the body weight of a baby at its birth. There have been numerous studies that have attempted, with varying degrees of success, to show links between birth weight and laterlife conditions, including diabetes, obesity, tobacco smoking and intelligence. A baby born small or large for gestational age (either of the two extremes) is thought to have an increased risk of different complications in later life. Low birth weight (LBW) is a major public health problem. Globally, approximately 16% of infants are born weighing less than 2500 g, which represents more than 22 million LBW babies per year [1]. Over 95% of these infants are born in low-income and middle-income countries. In South Asia, about one quarter (28%) of all infants is born with LBW. In sub-Saharan Africa and in Latin America/Caribbean, the LBW rates are estimated to be 13% and 9%, respectively [1]. The WHO defines LBW as weight at birth less than 2500 g irrespective of the gestational age of the infant [2]. LBW includes very low birth weight (VLBW; less than 1500 g) and extremely low birth weight (ELBW; less than 1000 g) infants, who have the highest risk of adverse outcomes [2,3]. These LBW infants are at a higher risk of mortality, morbidity, poor growth, impaired psychomotor and cognitive development as immediate outcomes, and have a greater susceptibility to type 2 diabetes, hypertension and coronary heart disease in future. Maternal malnutrition prior to and during pregnancy manifested by low bodyweight, short stature, inadequate energy intake during pregnancy and coexisting micronutrient deficiency are considered major determinants in developing countries where the burden is too high. Studies have found that LBW babies are about 20 times more likely to die in infancy compared to normal birth weight (NBW) babies, and those who survive, share a greater burden of various physical and psychological complications, such as behavioral and cognitive disorders [4]. The resulting health-care expenditures are also higher for the surviving LBW babies [5]. Furthermore, with the demographic change of increased life expectancy at birth in developing countries, children born with LBW can cause an increased economic burden and an increased disease burden [6,7]. In addition, LBW is considered as a universal threat for developing countries that creates a barrier for child development [8,9]. Other studies have shown several factors to be determinants of LBW and have demonstrated that preventing those factors can help reduce early childhood morbidity and mortality [10]. The determinants of LBW are genetic, constitutional, obstetric, nutritional, related to maternal morbidities in the antenatal Volume 8 Issue 1 2018","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115138073","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 protein and mineral nutrients in cattle hide scraps used for treating children with kwashiorkor in Bukavu","authors":"F. Bwirhonde, G. B. Bulambo, Fidele Mutelezi, F. Kasai, J. Kadima","doi":"10.15406/jnhfe.2018.08.00256","DOIUrl":"https://doi.org/10.15406/jnhfe.2018.08.00256","url":null,"abstract":"More than half of the world’s diseases can be attributed to unbalanced energy intake and to deficiencies in vitamins and mineral nutrients [1-3]. Developing countries pay the major tribute of it as they face serious health problems due to undernourishment of children and pregnant women [3]. Protein-energy malnutrition (PEM), also known as proteincalorie malnutrition, is currently the most serious nutritional problem faced by Africa and other developing regions. The two severe clinical forms of PEM are kwashiorkor and marasmus [4]. Kwashorkor is mainly a protein deficiency and marasmus an energy deficiency (calories). Beside those two forms, there are many intermediate forms, such stunting which is a short linear growth not translated in direct clinical disease [3,4]. Children who develop kwashiorkor may not grow or develop properly and may remain stunted for the rest of their lives.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128774912","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":"Photothermal techniques: a useful tool to analyze edible oils pureness","authors":"J. Cuautle, S. Oo, O. González, B. E. G. Sánchez, A. M. Sibaja","doi":"10.15406/jnhfe.2018.08.00255","DOIUrl":"https://doi.org/10.15406/jnhfe.2018.08.00255","url":null,"abstract":"Photothermal techniques are based on the thermal waves detection, such waves are generated when a modulated light strikes on a sample material, thermal waves then travel through the material, is the material is homogenous then thermal waves propagate freely and, only suffering an attenuation as a function of traveled distance, when the material has defects the waves will suffer not only attenuation but also a dispersion process. The attenuation and dispersion processes are related to the light modulation frequency, sample homogeneity, the sample optical properties and sample thermal properties. Therefore, the thermal waves carry information about thermal and optical properties of the material and its internal structure.","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117309714","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":"Review on nutritional limitations and opportunities of using rapeseed meal and other rape seed by-products in animal feeding","authors":"T. Nega, Yirdaw woldes","doi":"10.15406/JNHFE.2018.08.00254","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00254","url":null,"abstract":"Mustard seeds (Brassica napus) also know as Rape seeds and oil seed rape is very widely cultivated crop throughout the world as major source of oil and protein meal [1]. The oil recovery from mustard seed ranges between 38-44% depending upon the variety and crushing processes [2]. Rapeseed ranks, third in the world production of other oil seed crops [2]. The protein of rapeseed has a well balanced amino acid profile and in terms of essential amino acids which is far better than cereals [1,3]. The remain after oil extraction is used as meal for livestock feed. Despite the significant amounts of highly valued nutrients, use of rapeseed in human diets and in animal feeding has been limited, mainly because both oil and protein in rapeseed are accompanied by certain anti-nutritional factors which limited its use as animal feed called Glucosinolates and others [4-5]. Glucosinolates are group of sulphur-containing secondary plant metabolites produced mainly in Brassica vegetables [4]. Glucosinolets themselves are not toxic, however, their hydrolytic products are. Brassica seed meals contain an enzyme myrosinase, which catalyzes the hydrolysis of Glucosinolates to harmful products, including goitrogenic and potential hepatoxic compounds, such as isothiocyanates and thiocyanates [4].","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127841183","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":"Effects of salting and drying on the deterioration rate of fermented parkia biglobosa seed","authors":"M. Ojewumi","doi":"10.15406/JNHFE.2018.08.00253","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00253","url":null,"abstract":"The present study described the use of percentage moisture left and salting as a preservative method in studying the shelf life of fermented Parkia biglobosa (African Locust bean seed) over a period of four weeks. Bacillus subtilis was used as starter culture in the fermentation of Parkia biglobosa to ‘Iru’. Fermented samples [Iru] were dried to various % moisture content and salt of various concentrations were added. Samples were stored for four weeks at room temperature in an air tight plastic container. Functional properties such as pH, % protein, % titratable acidity and peroxide value of the seeds were analyzed on weekly basis during the storage period. Protein concentration of the preserved samples","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133768513","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":"Design and fabrication of pneumatic charcoal kiln drying characteristics and residence temperature for cat fish smoking","authors":"I. Am, Ogori Af, Omoniyi Sa","doi":"10.15406/JNHFE.2018.08.00250","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00250","url":null,"abstract":"","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"203 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114971441","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":"Resident Microbial Load, Toxigenic Potential and Possible Quality Control Measures of Six Imported Seasoning Powders on the Ghanaian Market","authors":"O. Gt, Nartey Lk, M. WiafeKwagyan, G. Anyebuno, K. Baffour","doi":"10.15406/JNHFE.2018.08.00252","DOIUrl":"https://doi.org/10.15406/JNHFE.2018.08.00252","url":null,"abstract":"Abbreviations: GMP, good manufacture process; HAACP, hazard analysis of the produce at the critical control point; ICMSF, international commission on microbiological specification for food; RTC, radiation technology centre; AAS, atomic absorption spectrometry; HPLC, high pressure liquid chromatography; ANOVA, analysis of variance; ISO, international standards organization; WHO, world health organization","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"97 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133981678","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 modified atmosphere packaging and edible films on the quality of carp fish patties","authors":"H. E. Din, Aboul Anean, Nagla El Aunousy, Safwat Abdel Ghfour, S. E. Bader","doi":"10.15406/jnhfe.2018.08.00251","DOIUrl":"https://doi.org/10.15406/jnhfe.2018.08.00251","url":null,"abstract":"Carp silver fish is characterized by mating more than once a year and its growth is very fast as it weighs after one year from 1 to 2.5kg after two years and 4kg in the third year and up to 15-20kg after 5years and the turning cycle 7months since hatching and even marketing. It is a good economic source of animal protein as it has the ability to convert weeds and grasses and algae in the environment to a fish protein. Processing of carp silver fish into patties will solve the problem of a reason for its spread is that it is full of spikes and cannot be eaten. It is in the weight of 100-250 gram, such as tilapia, because it is full of thorns and bones.1 A preservation method by altering atmospheric environment around a perishable food by substituting with single or a mixture protective gases is known as modified atmosphere packaging (MAP). MAP executes the basic goal of packaging which is to protect the food material in terms of microbiological and physiochemical qualities as well as sensory attributes. MAP products stored in low temperature condition demonstrates an effectual conservation way for shelf life extension and preservation of quality for a range of fresh supplies such as red meat, poultry, fish and fish products Velu et al.2","PeriodicalId":331573,"journal":{"name":"Journal of Nutritional Health & Food Engineering","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125134887","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}