American Journal of Food and Nutrition最新文献_第9页

Effect of Ivorian Taro (Colocasia esculenta L. cv yatan and fouê) Corm Flours Addition on Anti-nutritional Factors and Mineral Bioavailability of Wheat (Triticum aestivum L.) Flour 添加科特迪瓦芋(Colocasia esculenta L. cv yatan和fouê)玉米粉对小麦抗营养因子和矿物质生物利用度的影响面粉

American Journal of Food and Nutrition Pub Date : 2018-10-24 DOI: 10.12691/AJFN-6-4-5

A. Hyacinthe, Y. Kouadio, D. C. Ghislaine, Amon Anon Simplice, K. Patrice

{"title":"Effect of Ivorian Taro (Colocasia esculenta L. cv yatan and fouê) Corm Flours Addition on Anti-nutritional Factors and Mineral Bioavailability of Wheat (Triticum aestivum L.) Flour","authors":"A. Hyacinthe, Y. Kouadio, D. C. Ghislaine, Amon Anon Simplice, K. Patrice","doi":"10.12691/AJFN-6-4-5","DOIUrl":"https://doi.org/10.12691/AJFN-6-4-5","url":null,"abstract":"The objective of this study was to evaluate the effect of ivorian taro (Colocasia esculenta cv yatan and foue) corm flours (TCFyf) addition on anti-nutritional factors and mineral bioavailability of wheat (Triticum aestivum L.) flour (WF). WF was substituted with TCFyf at increasing levels [0% (control), 1%, 3%, 6%, 9% and 12%] in the formulation. Compared to WF, calcium, potassium, magnesium, phosphorous, sodium, copper, zinc, iron, manganese, phenolic compound, oxalate and flavonoid contents of wheat/ivorian taro (Colocasia esculenta cv yatan) corm composite flour (WF-TCFy) gradually increased with increasing the level of taro (Colocasia esculenta cv yatan) corm flour (TCFy) in WF-TCFy. The same trend was observed in potassium, phosphorous, copper, zinc, iron, manganese, phenolic compound, oxalate and flavonoid contents of wheat/Ivorian taro (Colocasia esculenta cv foue) composite flour (WF-TCFf) increased with increasing of taro (Colocasia esculenta cv foue) corm flour (TCFf) in WF-TCFf. Inversely, substitution of WF with TCFf caused gradual decreased in sodium, magnesium and calcium contents of WF-TCFf. Substitution of WF with TCFyf decreased phytate and tannin contents in the WF-TCFyf. The K/Na ratios were greater than 27. When WF substitution was achieved by TCFyf, the Ca/P ratio of the WF-TCFy did not change while that of WF-TCFf decreased. In all cases, the Ca/P ratios were below 0.3. The levels of the toxic substances were not high enough to cause concern as about 80 mg /g diet is detrimental to health. These results could encourage the use of TCFyf for the development of food products.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"11 2 1","pages":"126-134"},"PeriodicalIF":0.0,"publicationDate":"2018-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87272693","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

Physicochemical, Microbiological, Sensory Properties and Storage Stability of Plant-based Yoghurt Produced from Bambaranut, Soybean and Moringa oleifera Seed Milks 以芭蕉、大豆和辣木籽奶为原料生产的植物性酸奶的理化、微生物学、感官特性和储存稳定性

American Journal of Food and Nutrition Pub Date : 2018-10-18 DOI: 10.12691/AJFN-6-4-4

E. Ani, J. Amove, B. Igbabul

{"title":"Physicochemical, Microbiological, Sensory Properties and Storage Stability of Plant-based Yoghurt Produced from Bambaranut, Soybean and Moringa oleifera Seed Milks","authors":"E. Ani, J. Amove, B. Igbabul","doi":"10.12691/AJFN-6-4-4","DOIUrl":"https://doi.org/10.12691/AJFN-6-4-4","url":null,"abstract":"The physicochemical, microbiological properties and sensory characteristics of plant-based yoghurt (PBY) produced from bambaranut, soy and Moringa oleifera seed milks were studied. Milks were produced from bambaranut, soybean and moringa oleifera seed and then fermented using Lactobacillus bulgaricus and Streptococcus thermophilus to produce the yoghurts. These yoghurts were stored at 6 °C for 14 days (2 weeks) and their quality monitored. The study revealed that the physicochemical parameters; Peroxide value, Total solid non-fat (TSNF), Total titratable acidity (TTA), Total solids, Viscosity and pH of these yoghurt samples were within the acceptable standards from zero to 14 days of storage. Peroxide value ranged from 10.00-11.00 mEq/kg; 10.24-11.12 mEeq/kg and 10.40-11.30 for 0, 7 and 14th day of storage respectively. TSNF ranged from 12.06-14.29 %; 12.56-14.78 % and 12.96-15.19 % for 0, 7 and 14th day of storage respectively. TTA ranged from 0.65-0.78 %; 0.86-0.99 % and 1.08-1.18 % for 0, 7 and 14th day of storage respectively. Total solids ranged from 16.25-17.91 %; 17.00-18.51 % and 17.34-19.02 % for 0, 7 and 14th day of storage respectively. Viscosity ranged from 526.43-659.26 cP; 476.47-609.28 cP and 428.15-568.90 cP for 0, 7 and 14th day of storage respectively. The pH ranged from 4.00-4.50; 3.66-4.27 and 3.21-3.85 for 0, 7 and 14th day of storage respectively. Results showed that these yoghurt samples from zero to 14 days of storage were microbiologically stable and were found to be within the acceptable standard specified by NAFDAC and Codex Alimentarius. The sensory properties revealed that cow milk yoghurt was liked very much in terms of overall acceptability followed by sample 577 (50 % Soymilk +35 % Bamabara milk + 15 % Moringa seed milk) which was liked moderately and the other samples which all were generally accepted.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"1 1","pages":"115-125"},"PeriodicalIF":0.0,"publicationDate":"2018-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72855906","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: 13

Optimization of Aqueous Extraction Conditions of Unrefined Shea Butter Using Response Surface Methodology 响应面法优化未精制乳木果油的水萃取条件

American Journal of Food and Nutrition Pub Date : 2018-08-03 DOI: 10.12691/AJFN-6-4-3

Oseni T. Nurah, Iyasele U. Julius

{"title":"Optimization of Aqueous Extraction Conditions of Unrefined Shea Butter Using Response Surface Methodology","authors":"Oseni T. Nurah, Iyasele U. Julius","doi":"10.12691/AJFN-6-4-3","DOIUrl":"https://doi.org/10.12691/AJFN-6-4-3","url":null,"abstract":"The optimum condition for the extraction of unrefined Shea butter via (aqueous) traditional extraction method was determined using response surface methodology (RSM). A central composite design (CCD) was used to investigate the effect of three independent variables, namely- roasting time (min), roasting temperature (°C) and clarification time (min) on the responses, oil yield (%), peroxide value (meq/kg), free fatty acid (%) and unsaponifiable matter (%). The CCD consisted of 8 factors, 6 axial points and 5 central points to give total of 19 experimental points. Data were analyzed using design expert 7 software. Second order polynomial terms were used to predict the responses. The result indicated that oil yield, unsaponifiable and peroxide value were optimized with all having R2 > 80% except for free fatty acid which was not a significant response (p = 0.58). The optimal extraction conditions for optimizing the responses were 106°C, 120 min and 90 min of roasting temperature, roasting time and clarification time respectively. Predicted response values were in agreement with experimental values indicating the success of RSM in optimizing the quality parameters of Shea butter. This result also reflects that it is more suitable to roast Shea kernel at low temperature for longer duration than at higher temperature for short time which is the current practice in Nigeria.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"22 1","pages":"108-114"},"PeriodicalIF":0.0,"publicationDate":"2018-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77981660","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: 3

Impact of Malnutrition on Children Less Than Five Years of Age in Juba Payam (District), Republic of South Sudan 营养不良对南苏丹共和国朱巴巴扬(区)5岁以下儿童的影响

American Journal of Food and Nutrition Pub Date : 2018-07-21 DOI: 10.12691/AJFN-6-4-2

J. Ladu, Andrew L. Athiba, Yatta S. Lukaw

引用次数: 1

Quality Assessment of Complementary Food Produced Using Fermentation and Roasting Methods 发酵焙烧辅食的质量评价

American Journal of Food and Nutrition Pub Date : 2018-07-18 DOI: 10.12691/ajfn-6-4-1

B. K. Adeoye, A. Chukwunulu, Y. Makinde, E. Ngozi, I. Ani, N. Ajuzie

{"title":"Quality Assessment of Complementary Food Produced Using Fermentation and Roasting Methods","authors":"B. K. Adeoye, A. Chukwunulu, Y. Makinde, E. Ngozi, I. Ani, N. Ajuzie","doi":"10.12691/ajfn-6-4-1","DOIUrl":"https://doi.org/10.12691/ajfn-6-4-1","url":null,"abstract":"This study aimed at assessing the quality of complementary food made from corn, millet and soybean using roasting and fermentation methods. There were two different compositions from each of the method. The functional properties, chemical composition, protein quality and sensory attributes of the formulated diets were determined and the results were analyzed using analysis of variance (ANOVA) and means were separated by Duncan multiple range tests. The difference between the control and the test diets was determined by t-test (P<0.05). Results showed that there was significant difference in the water absorption and swelling capacity but the bulk density of the samples were not significantly different at P<0.05. There was significant difference (P<0.05) in the chemical composition of the test diets. The fermented complementary food had higher moisture content (7.2-8.2 %), crude fiber (14.0-19.8%), fat (12.3-12.6%) and protein (14.6-16.9%) while roasted samples was high in ash (2.3-3.2%), carbohydrate (50.0-52.8%) and energy (351.8-368.7%). The feed efficiency ratio of the control group was low (8.2) while the groups on roasted samples had higher feed conversion ratio (12.6 and 14.5). The PER of the test samples were comparable to PER for regular diet and the result of t-test showed that the regular diet was not significantly different from the test diets at P<0.05. Furthermore, the results of sensory evaluation showed that there was no significant difference in the sensory quality of the test diets. The potential of roasted complementary food and fermented complementary food in meeting infant nutritional need was comparable.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"48 1","pages":"96-102"},"PeriodicalIF":0.0,"publicationDate":"2018-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84444992","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: 5

Quantification of Selected Anti – nutrients and Bioactive Compounds in African Bambara Groundnut (Vigna subterranea (L.) Verdc.) 非洲Bambara Groundnut (Vigna subterranea (L.))中抗营养成分和生物活性成分的定量分析Verdc)。

American Journal of Food and Nutrition Pub Date : 2018-07-09 DOI: 10.12691/AJFN-6-3-5

J. Atoyebi, O. Osilesi, M. Abberton, O. Adebawo, O. Oyatomi

{"title":"Quantification of Selected Anti – nutrients and Bioactive Compounds in African Bambara Groundnut (Vigna subterranea (L.) Verdc.)","authors":"J. Atoyebi, O. Osilesi, M. Abberton, O. Adebawo, O. Oyatomi","doi":"10.12691/AJFN-6-3-5","DOIUrl":"https://doi.org/10.12691/AJFN-6-3-5","url":null,"abstract":"Bioactive compounds in plants, being secondary metabolites are important phyto-chemicals, that form the basis of modern pharmacology and medical treatment because it has natural beneficial compounds such as in nutraceuticals, micronutrients e.t.c. Neglected legumes like Bambara groundnut (Vigna subterranea (L.) Verdc.) can serve as a high nutrient pulse and also as food supplements. However, despite the fact that Bambara groundnut contains these beneficial bioactive compounds, it also has some compounds, which on the other hand do exists as acute poisons and as contaminants in food, thus implying risks of adverse effects in animals and man. However, the ingested dosage of bioactive plant compounds is often a determinant for a decision as to whether the effect will be beneficial or adverse. Here, the work quantified and reported certain plant bioactive compounds and anti – nutrients in Bambara groundnut (Vigna subterranea (L.) Verdc.). The results of some bioactive compounds analysed in this pulse showed that the selected African accession had the highest amount of ascorbic acid of 29.90 mg / 100g in TVSu – 1822, while the least obtained, 11.24 mg / 100g was for TVSu – 1229. Oxalic acid was highest (0.0049 g/g) in TVSu – 1205, and the lowest (0.004 g/g) in TVSu – 1824. The amount of quantifiable cyanogenic glycosides (CNP) in form of hydrocyanic acid (HCN) was highest in TVSu – 1229 with 0.34 mg / 100g, and the least in accessions TVSu – 1824, TVSu – 553, TVSu – 1727 and TVSu – 922 with 0.05 mg / g. Also, the highest amount of trypsin inhibitors of 18.97 mg / g was found in TVSu – 174, while the least amount of 0.07 mg / g was found in TVSu – 1727.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"11 1","pages":"88-95"},"PeriodicalIF":0.0,"publicationDate":"2018-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89430466","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: 11

A Review of Antioxidant Foods’ Power in Maintaining a Healthy Heart 抗氧化食品在维持心脏健康中的作用综述

American Journal of Food and Nutrition Pub Date : 2018-07-09 DOI: 10.12691/AJFN-6-3-4

B. Saha

引用次数: 0

Enzymatic Extraction and Characterization of Lipid Fraction Highly Rich in Omega-3 Fatty Acids from Mackerel (Scomber scombrus) 鲭鱼富含Omega-3脂肪酸脂质组分的酶法提取与表征

American Journal of Food and Nutrition Pub Date : 2018-07-03 DOI: 10.12691/AJFN-6-3-3

Gbogouri Grodji Albarin, Waze Aimée Mireille Alloue-Boraud, Gonnety Tia Jean, Linder Michel

引用次数: 3

Borassus aethiopum Mart Ripe Fruits’ Parts, and Drying Temperature Effect on Its Pulp Protein, Fat, Reducing Sugars, Metabolizable Energy and Fatty Acids Profile 埃塞俄比亚Borassus aethiopum Mart成熟果实部位及干燥温度对果肉蛋白质、脂肪、还原糖、代谢能和脂肪酸谱的影响

American Journal of Food and Nutrition Pub Date : 2018-06-21 DOI: 10.12691/AJFN-6-3-2

Tiho Tagouèlbè, A. Augustin, Brou Yao Casimir, Traore Nabayo, Kouassi Gouha Firmin, Kouame Thierry Roland, K. Maryline

{"title":"Borassus aethiopum Mart Ripe Fruits’ Parts, and Drying Temperature Effect on Its Pulp Protein, Fat, Reducing Sugars, Metabolizable Energy and Fatty Acids Profile","authors":"Tiho Tagouèlbè, A. Augustin, Brou Yao Casimir, Traore Nabayo, Kouassi Gouha Firmin, Kouame Thierry Roland, K. Maryline","doi":"10.12691/AJFN-6-3-2","DOIUrl":"https://doi.org/10.12691/AJFN-6-3-2","url":null,"abstract":"The aim of this work was to study Borassus aethiopum dried pulp nutritional value for its incorporation in poultry diets. Firstly, the mature fruits’ parts (sepals, peels, pulps, and seeds) were assessed. Secondly, the pulp was dried at 40, 50, 60, 70, and 80°C. Thereafter, analyses were performed for fat, protein, total sugars, Calcium (Ca), phosphorus (P), Magnesium (Mg), and fatty acid profile monitoring. As a result, the fruits weighed 1,591.35 grams, delivered 516.73 and 677.82 grams of pulp and seeds, respectively. Mainly, increasing heat adversely affected the outputs. Consequently, the fat results were 14.12, 12.97, 8.93, 8.89 and 5.56%; protein contents were 11.64, 10.15, 8.97, 8.84 and 8.42%; total sugar deliveries were 6.28, 6.05, 5.26, 5.02, and 4.76%, and these figures were significantly different (p0.01). So, Ca/P ratios were 2.79, 3.04, 4.10, 4.71 and 4.95. Finally, fatty acids (FA) profile assessments revealed 22.33% saturated (SFA) and 77.67% unsaturated (UFA), from which 67.59% monounsaturated (MUFA). Interestingly, the rising heat depressed n-6/n-3 ratios those were 1.1, 1.1, 0.45 and 0.38, respectively at 40, 50, 70 and 80°C. In short, drying did not only enhance the product shelf life but it also improved the nutritional value. Thus, Borassus aethiopum mature fruits’ pulps dried at 70°C are good functional foods, with more than 66% MUFA, and energy source for poultry nutrition.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"146 1","pages":"67-75"},"PeriodicalIF":0.0,"publicationDate":"2018-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77640156","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: 3

In vitro Antioxidant Properties of Mango Powder Produced from Blends of Brokin and Julie Cultivars Fortified with Yellow Pea protein hydrolysate 添加黄豌豆蛋白水解物的Brokin和Julie品种混合芒果粉的体外抗氧化性能

American Journal of Food and Nutrition Pub Date : 2018-06-10 DOI: 10.12691/AJFN-6-3-1

I. O. Acham, M. Ukeyima, S. Ahemen, A. Girgih, R. Aluko

{"title":"In vitro Antioxidant Properties of Mango Powder Produced from Blends of Brokin and Julie Cultivars Fortified with Yellow Pea protein hydrolysate","authors":"I. O. Acham, M. Ukeyima, S. Ahemen, A. Girgih, R. Aluko","doi":"10.12691/AJFN-6-3-1","DOIUrl":"https://doi.org/10.12691/AJFN-6-3-1","url":null,"abstract":"The aim of the this study was to evaluate the in vitro antioxidant potential of mango powder prepared from blends of Brokin and Julie cultivars fortified with Yellow Pea protein hydrolysates. Six blends were used: *BCI, *JCII, *B80J20, *B70J30, *B60J40 and *B50J50. The fortified blends were derived by obtaining 90% of each of the original unfortified blend and incorporating to each of them, 10% of Yellow pea protein hydrolysate (YPPH). The results of the antioxidant assays were: % inhibition for DPPH radical scavenging activity includes 0.70(*BCI)-5.08%(*B70J30), 2.24(*JCII)-8.69%(*B60J40), 7.79 (*JCII)-12.46% (*BCI), 12.42 (*B60J40)-21.87% (*BCI), 20.60 (*B60J40)-38.57% (*BCI) and 30.08 (*B60J40)-69.64% (*BCI)} at dose concentration levels of 62.50g mL-1, 125.00g mL-1, 250.00µg/mL, 500.00g mL-1, 1000.00g mL-1 and 2000.00g mL-1 respectively; Metal chelating abilities include 51.84 (*B60J40)-66.98 (*B80J20), 64.49 (*JCII)-72.64 (*B50J50), 65.11 (*B60J40)-73.58 (*B80J20), 67.95 (*JCII)-74.59 (*B70J30) and 60.37(*JCII)-75.44% (*B70J30)} at concentrations of 50.00-250.00g mL-1 accordingly; ferric reducing antioxidant power (265.42-411.08µg.AAE mg-1) at those concentration level of 1000.00g mL-1 The % inhibition of hydroxyl radical scavenging activity showed that among all the samples at the concentration range of 62.50-2000.00g mL-1 respectively, samples, *B80J20 and *B50J50 exhibited highest and lowest radical scavenging activities accordingly. Clearly, the best antioxidant activity was observed to be metal chelating ability assay. Based on the aforementioned results, it is concluded that the fortified mango powder samples have good antioxidant activity in vitro which can treat and manage chronic disease condition such as oxidative stress.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90202826","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