American Journal of Food and Nutrition最新文献

{"title":"Inadequate Feeding Practices Persist in Burkina Faso","authors":"B. Dembélé, M. A. Sanni","doi":"10.12691/AJFN-8-1-4","DOIUrl":"https://doi.org/10.12691/AJFN-8-1-4","url":null,"abstract":"In Burkina Faso, undernutrition remains a public health issue. The food quality of under 2-year-old children constitutes a key pillar of child nutritional status. The objective of this study is to assess the adequacy of child feeding practices in Burkina based on the norms framed jointly by WHO/Unicef in 2011. The dataset used has been issued from the nutritional cross-sectional nation-wide survey conducted from November to December, 2015. It is the sub-sample of under two-year-old children (8 202) who were targeted by this essentially descriptive analysis. Hardly half of the children were early initiated to breast-feeding. Only half was exclusively breast-fed during their first 6 months of life. The low diversity of complementary feeding affected more than seven children out of ten. The priority was put on high dense energy food at the expense of those of high biological value ones. Except the continuation of breast-feeding at two years old, all the other aspects of the child feeding practices deserve reinforcement. The improvement interventions should target early initiation of breastfeeding, feeding diversification based on qualitative foods and preventive support of long-term interventions.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"13 1","pages":"16-22"},"PeriodicalIF":0.0,"publicationDate":"2020-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75274706","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":"Reviving the Spiritual Roots of Agriculture for Sustainability in Farming and Food Systems: Lessons Learned from Peasant Farming of Uttarakhand Hills in North-western India","authors":"I. Bisht, J. Rana","doi":"10.12691/AJFN-8-1-3","DOIUrl":"https://doi.org/10.12691/AJFN-8-1-3","url":null,"abstract":"The modern industrial agriculture is in crisis. People are questioning the quality, safety and sustainability of our industrial food system. People are also questioning the wisdom of scientific agriculture as science has eventually succeeded in taking the sacred out of farming. However, the crisis brings with it opportunities for decisive, positive change. Based on our recent studies on agri-food system dynamics of traditional small-scale hill farming in Uttarakhand state of north-western India, we could document some community LEK-based innovations that can bring sustainability in food and farming systems. The lessons learned are presented here in this communication that are expected to help create a regenerative farming system mainly by reclaiming the spiritual roots of farming and food systems.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"123 2 1","pages":"12-15"},"PeriodicalIF":0.0,"publicationDate":"2020-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77438161","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":"Composite Flour Formulated from Roasted Cereal and Leguminous: Effects on Well-being of Young Rats","authors":"Sea Tehi Bernard, Rougbo N’djomon Paterne, K. N. Joseph, Envrin Bogui Jacque Anicet, S. Y. Réné, K. Patrice","doi":"10.12691/AJFN-8-1-2","DOIUrl":"https://doi.org/10.12691/AJFN-8-1-2","url":null,"abstract":"The purpose of this study was to investigate the effect of consumption of composite flour formulated from roasted maize (Zea corn), roasted soybean (Glycine max) and roasted groundnut (Peanuts hypogaea) on biochemical and hematological constants and histopathological effect on regulatory organs (kidney, liver and spleen) of strain Wistar rats aged to 50 ±3 days. To do this, ten (10) young rats’ males were fed with composite flour and control diet for a period of 15 days at the end of which their blood was collected for studying of biochemical and hematological constants. The kidneys, liver and spleen were also sampled for histopathological study. The results obtained show that contents of urea, creatinine, glucose, cholesterol and triglyceride are respectively 0.31 ± 0.09; 2.75 ± 0.50; 0.21 ± 0.10; 0.92 ± 0.12 and 0.57± 0.21 at the level of blood biochemical constants for rats fed with composite flour. For hematological parameters of young rats fed with composite flour, the contents are respectively 8.58 ±1.10; 6.41 ±1.51; 13.92 ±1.03; 784.0 ±164.96; 0.84 ±0.31 and 2.18 ±2.36 for white globule, red globule, hemoglobin, blood platelets, lymphocytes and neutrophils. Histopathological study revealed that no abnormalities were observed in the organs studied. In addition, the absence of significant differences in biochemical and hematological parameters in rats fed with control diet and composite flour suggest that the consumption of the composite flour does not had a negative impact on well-being of young rats. In summary, it appears from this study that the consumption of composite flour did not induce changes in the various biochemical and hematological constants and in the target organs of the metabolism studied. It would therefore be interesting to valorize this composite flour in human food in developing countries.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"25 1","pages":"6-11"},"PeriodicalIF":0.0,"publicationDate":"2020-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84615131","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 and Mineral Composition of Some Selected Sorghum Varieties in Kano Metropolis","authors":"S. Sulaiman, A. O. Igwegbe, S. Nassarawa","doi":"10.12691/AJFN-8-1-1","DOIUrl":"https://doi.org/10.12691/AJFN-8-1-1","url":null,"abstract":"Sorghum is a major food source in the arid and semi-arid parts of the world especially among people with low socioeconomic status. It is a good source of energy, protein, minerals, dietary Fibre. The study revealed a high nutritional quality in terms of macro elements of the studied sorghum varieties which are locally sourced and relatively cheaper sources of food for a teeming population like ours. The sorghum varieties were obtained from Kano State Agricultural and Rural Development Authority (KNARDA)kano state, Nigeria. The sorghum varieties (samsorg-41, samsorg-45, and samsorg-46) were cleaned by washing in water, de-watered, sun-dried, milled into flour and stored in transparent plastic buckets container. The standard method was used to determine the proximate and mineral composition data were analyzed by one-way analysis of variance (ANOVA) using STAR software.The result of the moisture content for sorghum varieties ranged between 3.30% - 7.05% with a mean of 5.83% and a coefficient of variation of 0.71%. The ash content is an indication of the mineral content of a sample. Ash content of a sample cultured in 3 different varieties was found in the ranged 0.95 - 2.43% with a mean of 1.46% and coefficient of variation of 0.68%. The ash content of the sample may be affected by the nature and amount of ion present on the soil from which plants draw their food. The lipid content ranging from 2.44% - 2.66% with a mean of 2.53% and coefficient of variation of 0.39%.The low level of lipid in the samples attests to the suitability of the sample for baking in terms of good keeping quality while sufficient enough to participate in the formulation of dough structure. The high rate of nitrogen fertilizer was reported to reduce seed oil content in India. Fat is more concentrated energy food than carbohydrates. The energy value of fat 9-kilo calories per gram compared to 4-kilo calories per gram of carbohydrates. The results of the protein content obtained in this study ranged between 10.39% - 11.33% with a mean of 1.24% and coefficient of variation of 0.80%.The variations in protein content of the various varieties are primarily due to the nature and deficiency of essential elements required for plant life. The quality of a protein is determined by the varieties of the amino acid which it contains and which in consequence it can give to the body protein of vegetable origin, however, does not in general, provides all the necessary amino acid and hence it has limited biological value and it is referred to as second class 10-20% protein content required for good baking quality. The crude fiber as contained in this study ranges between 1.08%-1.50%, with a mean of 1.24 and a coefficient of variation of 0.80% respectively. the mineral content of each essential elements followed the sequence of K > Mg > Ca in all the three sorghum varieties/cultivars in the analyzed samples as confirmed by the percentage of elements with respect to the ash content, the content o","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"52 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2020-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73679947","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":"Development of Low Glycemic Index Rice and Its Effectiveness in the Regulation of Postprandial Glucose Response in Type 2 Diabetes","authors":"P. Sobhana, Jeyakumar Shanmugam Murugaiha, Panda Hrusikesh, Srinivas Epparapalli, Damayanti Korrapati","doi":"10.12691/AJFN-7-4-6","DOIUrl":"https://doi.org/10.12691/AJFN-7-4-6","url":null,"abstract":"Background/Objective: To determine the glycemic index (GI) of RNR15048 rice variety and study its effectiveness in reducing postprandial blood glucose levels and the regulation of lipid profile in patients with type 2 diabetes. Subjects/Methods: The GI of RNR15048 rice was measured in 54 healthy subjects in the age group of 30-50 years. The dietary intervention study was conducted in 80 subjects with diabetes in the age group of 40-60 years where 40 test subjects replaced their regular rice with RNR 15048 rice variety for 3 months. Anthropometric and biochemical parameters, HbA1c, fasting blood glucose, lipid profile, insulin were determined before and after the study. Results: The glycemic index (GI) of RNR 15048 rice variety was observed to be low with GI of 51.72 ± 3.39. The dietary intervention study in type 2 diabetic subjects revealed significant decrease in fasting blood glucose (158.4 ± 9.30 vs 140.2 ± 8.87 mg/dL) and HbA1c levels (7.1 ± 0.34 vs 6.1 ± 0.33 %) with an increase in HDL levels (33.7 ± 1.29 vs 37.1 ± 1.83 mg/dL) while parameters such as body weight, blood pressure and insulin levels did not show any significant changes. Conclusion: Low GI rice is effective in the reduction of postprandial glucose response in type 2 diabetes and increase in plasma HDL levels and therefore useful in the management of type 2 diabetes and in the long term management of cardiovascular diseases.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"123 1","pages":"158-165"},"PeriodicalIF":0.0,"publicationDate":"2019-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76150426","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":"Wild Plant Food Resources as Component of Dietary Diversity, Nutrition and Livelihood Security of Native Farming Communities of Uttarakhand Hills in North-western India: Some Policy Considerations for Promoting Their Sustainable Use","authors":"Ranjana Singh, I. Bisht","doi":"10.12691/AJFN-7-4-5","DOIUrl":"https://doi.org/10.12691/AJFN-7-4-5","url":null,"abstract":"Wild foods provide a greater dietary diversity to native communities of Uttarakhand hills in north-western India who rely on them. The wild plant resources supplement their diets which often are based on a narrow range of rainfed staples in traditional hill farming landscapes. The importance of wild plant food resources is exemplified mainly by their free and easy accessibility and nutritional richness, especially vitamins and micronutrients. The present study documents major factors responsible for lack of use of wild plant food resources as component of household dietary diversity negatively impacting community nutrition and health, prioritizing wild food plants for research and marketing interventions in specific agro-ecologies of Uttarakhand hills, and policy inputs for consideration of planners and policy makers for wild plant food resources conservation and their sustainable use. A strong policy support and political will for documentation and promoting LEK; preservation of natural habitats and CPRs; research on sustainable harvesting of wild plant resources for food and livelihood security, and developing nutrition composition database of wild plant resources aimed at facilitating cross-sectoral advocacy campaigns, etc., have been emphasized.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"16 1","pages":"142-157"},"PeriodicalIF":0.0,"publicationDate":"2019-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85492692","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 Cassava Flour on the Physico-chemical and Sensory Properties of Konkonde, a Traditional Dish Prepared from Unripe Plantain Flour","authors":"Assahoré N’guessan Clémentine Alexandra, N. Y. Denis, Ayamae Oulaï Casimir, Kouamé Adam Camille, Kouassi Kouakou Nestor, A. Georges","doi":"10.12691/AJFN-7-4-4","DOIUrl":"https://doi.org/10.12691/AJFN-7-4-4","url":null,"abstract":"Plantain flour is gradually finding applications in weaning food supplementation and composite flour preparations in Cote d’Ivoire. This study therefore aimed at evaluating the effect of cassava flour fortification on physicochemical and sensory properties consumer acceptability of plantain flour. The plantain-cassava mixes were prepared from green plantain and cassava. Substituted plantain flour with cassava flour at varying proportions (100:0; 90:10; 80:20; 70:30; 60:40; 50:50) was evaluated for physicochemical and properties. Reconstituted thick paste konkonde” prepared from all the flour samples were evaluated for consumer acceptability. Substitution of unripe plantain flour with cassava flour up to a level of 20% had no significant (p>0.05) effect on the colour, texture and overall acceptability of the konkonde samples. The swelling power and solubility of the flour samples decreased while the water absorption capacity and bulk density increased on cassava substitution. The pasting viscosity analysis showed that cassava flour addition increased the peak viscosity and breakdown of the flour while the peak time and pasting temperature decreased. The sensory evaluation of the reconstituted plantain thick paste indicated a sharp difference at 5 % probability level in all quality attributes between 30 to 40% substitution, while that 30% cassava flour reconstituted “konkonde” was more preferred.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"174 1","pages":"136-141"},"PeriodicalIF":0.0,"publicationDate":"2019-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79631155","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":"Fatty Acid Profile of Some Selected Locally Consumed Vegetable Oils in Enugu State, Nigeria","authors":"Nkwocha Chinelo Chinenye, Chukwuma Ifeoma Felicia, Umeakuana Chidimma Doris","doi":"10.12691/AJFN-7-4-3","DOIUrl":"https://doi.org/10.12691/AJFN-7-4-3","url":null,"abstract":"The fatty acid profile of a foreign produced vegetable oil (Turkey Vegetable Oil) was compared with some locally produced oil (Mamador Oil, Kings Oil, Nsukka palm oil and Imo palm oil). The fatty acid contents were analyzed and quantified. The analysis was carried out using HPLC Waters 616/626 system. The result of PUFA showed that Kings Vegetable Oil has the highest value of 9.341 ug/g, Mamador Vegetable Oil (8.361 ug/g), Turkey Vegetable Oil (6.007 ug/g), Nsukka palm oil (0.208 ug/g) and Imo palm oil (0.184 ug/g). Results of MUFA showed that Kings Vegetable Oil had the highest value of 11.909 ug/g, Mamador Vegetable Oil (10.661 ug/g), Turkey Vegetable Oil (7.659 ug/g), Nsukka palm oil (0.265 ug/g) and Imo palm oil (0.234 ug/g). Result of SFA showed that Kings Vegetable Oil has the highest value of 31.758 ug/g, Mamador Vegetable Oil (28.429 ug/g), Turkey Vegetable Oil (20.425 ug/g), Nsukka palm oil (0.706 ug/g) and Imo palm oil (0.624 ug/g). The result also showed the overall total fatty acids (TFA) for each vegetable oil with Nsukka palm oil showing the highest value of 91.186 ug/g, Imo palm oil (90. 075 ug/g), Kings Vegetable Oil (63.005 ug/g), Mamador Vegetable Oil (53.986 ug/g) and Turkey Vegetable Oil (foreign produced oil) had the least, 47.996 ug/g. The findings of this study suggest that an excessive intake of these vegetable oils may pose a risk of CVD and other health implications.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"49 23","pages":"130-135"},"PeriodicalIF":0.0,"publicationDate":"2019-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91402156","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":"Lipid Profile of Obese Albino Rat after Treatment with Diets from Developed Recipes Utilizing Local Dietary Fibre Foodstuffs in Enugu State, Nigeria","authors":"A. Asouzu, Anne Chinyere Igbo","doi":"10.12691/AJFN-7-4-2","DOIUrl":"https://doi.org/10.12691/AJFN-7-4-2","url":null,"abstract":"The study investigated the lipid profile of obese adult albino wista rat after treatment with diets from developed recipes utilizing local dietary fibre foodstuffs in Enugu State, Nigeria. The study adopted research and development design carried-out in seven phases via determining the fiber content of the developed local foodstuffs using the AOAC standard, developing 9 recipes like casiavitas, herb rice, breadfruit and corn kernel, jack bean risotta, cowpea and maize twist, amarantus delicacy, nestroe, local fruit mix and whole wheat bread, purchasing of fifty (50) female adult albino wista rats from Veterinary Department of University of Nigeria Nsukka (UNN), Random sampling technique was adopted in the selection of 90 subjects (20 Nutritionists, 40 Home Economists, 10 Agriculturists, 6 Food Analyst, 14 Dieticians, and 4 Veterinary Doctors) in Enugu State. Conditioning the rat with normal rat chow for one week, inducement of obesity on the rats with condensed milk and sugar, division of the rats into 10 groups (one as control and nine as experimental) of 5 rats each based on body weight, and lastly taking Body Mass Index Measurements and Lipid Profile Recordings (BMILPR) of the rats before, during and after treatment with the diets. Data obtained was analyzed using mean and standard deviation. The study revealed that all the developed local fibre dishes which contributed significantly to weight loss and reduction in cholesterol and other lipid profiles of adult albino wista rats can be inferred in man. However, local fruit mix has the highest HDL and TGL reduction (from 40.97 after obesity inducement to 32.29 after treatment) and (from 97.83 to 25.81) respectively. The study recommends that local dietary fibre rich dishes should be used for women with obesity and lipid profile challenges.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"27 1","pages":"120-129"},"PeriodicalIF":0.0,"publicationDate":"2019-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81988882","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":"Nutritional and Microbiological Evaluation on Jams and Jellies Available in Bangladesh","authors":"B. Mumtaz, M. J. I. Mozakkin, M. Motalab, S. Jahan, T. Ferdous, B. Saha","doi":"10.12691/AJFN-7-4-1","DOIUrl":"https://doi.org/10.12691/AJFN-7-4-1","url":null,"abstract":"The study was performed to evaluate the nutritional composition, heavy metal contents and microbiological quality of ten different types of jams and jellies available in local market of Bangladesh. Physicochemical properties, vitamin, minerals, preservatives and heavy metals concentration and microbiological quality were determined for all the samples. The results of this study suggest that the selected jams and jellies are good source of nutrient, antioxidant like vitamin C, energy and total soluble solid. Heavy metals as well as microbiological quality were analyzed to assess the safety in terms of physical and chemical hazards associated with jams and jellies. No heavy metal contamination was found in the samples. The selected samples were free from the risk of microorganisms. Jams and jellies also contain considerable amount of minerals which is good for health. The results of this study were compared with existing results and recommendations which will be helpful for consumers to consider the nutritional quality and safety of jams and jellies.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"28 1","pages":"113-119"},"PeriodicalIF":0.0,"publicationDate":"2019-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89376188","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}