Sprouts are considered as wonder food and contain antioxidants, vitamins, sulphoraphane, isothiocyanates, enzymes andglucosinolatesthat are proved to be effective in the prevention of cancer, or in the therapy against cancer.Because of the nutritional and health benefits of sprouts have become better known, bakers, chefs, athletes, food manufacturers and others are all looking at different ways to incorporate sprouts into popular foods.During germination the original composition of the seeds essentially changed.The aim of this review is to summarize the chemical composition and potential health benefit of sprout grain in human nutrition.The quantity of the protein fractions changes, the proportion of the nitrogen containing fractions shifts towards the smaller protein fractions, free amino acids and oligopeptides.In addition, the quantity of the amino acids composition changed; some of them increase, others decrease or do not alter during germination, and non-protein amino acids also are produced.Moreover, sprouts are outstanding sources of protein, vitamins and minerals and they contain such in the respect of health-maintaining important nutrients like glucosinolates, phenolic and selenium-containing components in the Brassica plants or isonflavons in the soya bean.Evidence from human studies that enzyme systems in our cells required for detoxification of cancer-causing substances can be activated by compounds made from glucosinolates found in brussel sprouts.In consequence of these changes, the quantity of the anti-nutritive materials decreases and the utilization of the macro and micro elements are increased owing to germination.Thus, the ratio of the saturated fatty acids increases compared to unsaturated fatty acids, and the ratio within the unsaturated fatty acids shifts to the essential linoleic acid.
This study evaluated some nutritional, anti-nutritional and anti-oxidant properties of "garri" fortified with soy and millet flours for preparation of functional dough meal.Blends of flours were optimized for protein (10-20%) and fibre(3-5%), using Design Expert Version 6.0.8. and variables "garri"(56-65%), soy-cake(13-24%) and whole millet (11-22%) flours, which generated 14 blends.100% "garri" and three blends with highest protein and fibre contents were evaluated for proximate compositions, amino acid profiles, and protein quality, bioavailability of selected minerals and anti-oxidant potentials.Protein and fibre contents of blends increased (15.80-16.27%and 4.14-4.27%)as proportions of soy cake and millet flours increased, compared to 100% "garri" (2.11% and 2.08%) respectively.There was significant difference (p<0.05) between blends and 100% "garri" for bioavailability of calcium, iron and zinc, but no significant difference among blends (p>0.05), with values within safe standards.Amino acid profiles and protein quality indices increased significantly (p<0.05) in blends, with total amino acids and essential amino acid index of 65.51-70g/100gprotein and 46.55-58.68% in blends compared to 14.26g/100g protein and 14.25% respectively for 100% "garri".Sample GSM-1 had highest amino acid and protein quality values and produced the highest antioxidant potential.100% "garri" produced dough meal with highest acceptability ratings, for all sensory parameters compared to blends which, however, also produced dough meal with high acceptability ratings, with sample GSM-1 having highest mean scores for most sensory parameters.Addition of soy-cake and millet flours to "garri" produced blends with improved nutritional status, high anti-oxidant potentials and dumplings of high consumer acceptability.
Annual production of enset plant in Ethiopia is 6543 kg/ha and 4.5 million tons of kocho are available as standing stock [34].Relative to other crops its highly productive, drought tolerate and obtained throughout the years and stored without the need of refrigerator [12], where it makes a major contribution to food security of the country.Regions where enset is used as staple food are usually less affected by the recurrent drought periods that occur in Ethiopia [9].The overall objective of this paper is to review AbstractKocho is food product produced by decorticating and fermenting of enset parts.Quarter of Ethiopian population those were inhabited in south and south western part were used as staples or co-staples food source.Kocho preparation composed of many steps, these all steps are still performing with indigenous knowledge with traditional practices.Despite its advantages, enset plant processing for preparation of food is time consuming, unhygienic, need long fermentation period, low in protein, and have strong odor.Those of the uncommon sensory attributes are the results from microbial spoilage due to high moisture content of Kocho.High moisture content supports the growth of spoilage microorganisms which in turn produce unpleasant organic compounds.The nutritional and organoleptic qualities of Kocho could therefore, be process related.Nutrient loss and time taking fermentation processes are common and vary from place to place.Plus, accurate understanding and introduction of these processes in both enset growing and nongrowing regions can help to improve, standardize and increase the utilization of the process in order to contribute to food security of the country.However, limited research was reported on preservation of kocho by chemical ingredients and natural species, microbes involved in fermentation and spoilage.In addition, very fewer studies were reported on effect of biochemical and role of fermentation on anti-nutritional factors degradation.Similar to other fermented food it can inhibit growth of pathogenic bacteria, extending product shelf-life while ensuring consumer safety and it can be stored for years.However, scientific review to show the kocho traditional practice and scientific research undertaken in this area is found.In considering above all, this review is under taken with objective to review the traditional practice and scientific research reported on kocho preparation.Similarly, the document tries to give a brief description of its common Characteristics with in relation to microbial, biochemical and fermentation conditions.
The acid-base balance in the intracorporeal environment is altered in chronic kidney disease (CKD) [1].Such imbalance occurs through adaptive mechanisms that directly affect two main pathways of homeostasis: aminogenesis and bicarbonate regeneration, pathways for neutralizing H + ions [2,3].Due to this change, patients with CKD tend to accumulate acid load, a condition called metabolic acidosis [4] and which is present in 2.3 to 13% of patients in stage 3 of CKD and in 19 to 37% of those in stage 4 [5,6].Recent studies have suggested that patients might present acid retention in tissue interstitium that precedes the diagnosis of metabolic acidosis, called subclinical metabolic acidosis [7,10].Metabolic acidosis is diagnosed by low sérum bicarbonate (BIC) levels, which are directly associated with the activation of the ubiquitin-proteasome system [11,12] and caspase-3 [13] that are the initial stimuli for cleavage of muscle proteins and their consequent degradationc [14].Another important consequence of metabolic acidosis is the progression of kidney disease independent of CKD stage and other clinical, demographic, and socioeconomic factors [15].
However, these meals are generally difficult for infants to swallow and digest.Also, these locally produced infant formulas are usually contaminated with pathogens that can cause serious illness in infants [7].The presence of these pathogens may be due to the environment associated with unhygienic handling during production, transportation, storage and inappropriate conditions of use.The presence of probiotic microorganisms could be an alternative to protect infants from health risks related to the con- AbstractIn Côte d'Ivoire, local infant formula does not always meet the standards recommended by the World Health Organization (WHO).It is therefore necessary to define an effective strategy to protect the health of infants.It is in this context that this study was carried out with the objective of determining some probiotic properties of lactic acid bacteria strains isolated from local infant flours with a view to incorporating them into local infant porridges.To do this, 50 strains of lactic acid bacteria were isolated from local infant flours of corn, millet and sorghum.The morphological, physiological and technological characteristics, the antibacterial activity, the resistance to antibiotics of the isolated strains were determined.Their identification was carried out by the study of biochemical characteristics and genotypic characterization by PCR method followed by digestion of PCR products.The results show that all the lactic acid bacteria strains isolated were Gram-positive cocci.40% of these strains showed antimicrobial activity against all indicator microorganisms tested.All 50 strains tested showed good growth at all temperatures, pH and %NaCl tested.60 and 52% of these strains showed resistance to oxacillin and tircacillin + clavulanic acid respectively.These strains do not show proteolytic or lipolytic activity and do not produce exopoly saccharide.All these strains belong to the generaEnterococcus.Lactic acid bacteria isolated from local infant formula could be incorporated into local infant formula to maintain infant health.
Raw materials for Jam productionFruits/vegetables: Jam usually is made from different fruits, vegetables or mixture of them which is considered as the basic ingredient.The amount of other ingredients (sugar, pectin and acid) is usually calculated according to availability of such ingredients in the basic raw material.Due to the differences in chemical composition of fruits and vegetables the amounts of other ingredients are usually calculated according to availability of such AbstractProcessing of fruits and vegetables offers immense scope for wastage minimization and value addition; thus, can generate significant income and employment in countries of agrarian economy.Jam is the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulpor puree with nutritive sweeteners namely sugar, dextrose, invert sugar or liquid glucose to a suitable consistency.Jam making is the most suitable method of preservation.
Edible films were prepared from a mixture of carrageenan, guar gum and glycerol. Lemongrass Essential Oil (LGO) was added to edible films as bioactive compound. Edible film without essential oil and with different concentrations of essential oil (0.2%, 0.4%, 0.6%) were made and their mechanical and barrier properties were evaluated. Thickness ranged from (0.0472 ± 0.003) mm to 0.0487 mm ± 0.004 mm. The percent elongation decreased up to 20% when the concentration of essential oil increased. The low WVTR and OTR values were maintained over a range of essential oil concentration of 0.4% and 0.6% in the edible film. The minimum WVTR and OTR obtained was 4.04 g/m²/day ± 3.2 g/m²/day and 2.74 cc/m²/day ± 4.0 cc/m²/day with the incorporation of 0.6% essential oil in edible film. SEM micrographs and DSC graphs of edible films were affected by the amount of the essential oil incorporated. The FTIR shows the structural interactions of essential oils with the carrageenan material. The developed edible films were applied on lemon fruits and were wrapped without and with different concentrations (0.2%, 0.4%, 0.6%) of lemongrass essential oil incorporated edible films and lemons without edible wrap also kept as a control for comparable studies. The shelf life of lemon wrapped with edible film had longer shelf-life when compared to lemon without edible wrap.
Agricultural interventions are often intended to promote economic empowerment of women and are planned exclusively for income-generating opportunities, which increased work burden on women unintentionally.In other terms,affects their health and nutritional status.Frequently multiple linkages of nutrition are forgotten while planning of policies.Thepresent study evaluates the food consumption and nutrient intake of the rural women.Hundred women were selected from Sriramnagar village from Ranga Reddy District of Telangana.Data on socio-economic profile, dietary diversity and 24 hour recall was collected by using the developed questionnaire.It is evident that majority of the respondents were middle aged (between 35-55 years), agricultural labors, Data on dietary diversity indicates that majority (85% and 82%) of the respondents fell under poor category of food consumption scores, in both daily and occasional or festival intake.Except for the carbohydrate, other nutrients such as protein, calcium and iron was noticed to be very less as compared with the Recommended Daily Allowances (RDA).The results suggest that the food security policies in India should be planned in a way that not only empower women's capacities through income but also imparts nutrition education to produce better outcomes.
The facts show that se'i beef processing is done traditionally in an unhygienic place, so there is a very big chance of contamination.Meat contaminated with microbes that exceed the threshold will become slimy, moldy, decrease storage capacity, smell bad, taste bad, and cause health problems when consumed [7].This is caused by the development of bacteria in the meat that has AbstractSe'i beef is a typical food from Timor island which is very popular with most people, but this meat is easily damaged, therefore special treatment is needed to extend the shelf life.The purpose of this study was to examine the effect of the concentration differences of lime juice and storage period and the interaction of these two factors on the microbiological quality of se'i beef.This study uses a factorial design consist of 2 factors, namely the concentration of lime juice and storage period.The lime juice factor consists of 3 concentrations, namely 0 mL/300 g, 125 mL/300 g, and 250 mL/300 g.The storage period factor consists of 0, 2, 4, and 6 days.The data collected consisted of the number of colonies, aroma, savor, tenderness, and color of the se'i beef.Data on the number of colonies were analyzed by Two Way ANOVA at a significance level of 5%.Organoleptic data were analyzed using descriptive statistics.The results showed that the concentration of lime juice affected the microbiology quality of se'i beef, but no affected of the storage period on the bacterial growth and no interaction between these two factors.The results of organoleptic analysts showed that the concentration of lime juice and storage period affected the aroma, savor, and color of meat but the tenderness of the se'i beef was not influenced by the concentration of lime juice.Concentration of lime juice affected the microbiological quality of se'i beef.
The aim of this study was to investigate the effect of Green coffee extract on body weight, blood lipids and steroid hormones synthesis on rats.The extracts of green and roasted coffee were prepared using Methanol 80%.35 rats have been divided to 5 equal groups, the first group was fed by normal diet without supplementing, and the other four groups were fed by high fat diet.The second groups was left without any supplementation while the third and fourth group were fed by 1 ml of green coffee extracts 0.5% and 1% respectively.The fifth group was supplemented by 1 ml of roasted coffee extract 1%.After 6 weeks the weight gain and food intake was calculated and the serum was taken to test blood lipids and ACTH, FSH, LH Hormones.The results showed that the supplementation by 1% Green coffee extract lead to significant decrease in blood lipids and cholesterol, Also it showed significant increase in FSH hormone comparing by other groups.While there is no difference between all groups in ACTH and LH hormones.On the other hand, the high fat diet didn't cause significant change in weight gain compared to regular diet.Coffee analysis showed that the roasting process may lead to liberation of caffeine and decrease in chlorogenic acid content with no difference in phenol content.
Fish and their products are vital protein sources and have been reported that aquaculture made it possible for most of the fish that are consumed by humans [1]. Fish consumption by man has been for ages and till date served as important constituent in foods for number of some countries in the world. Fish are mainly consumed because of their high nutrient and the fact that when eaten digest easily. Fish inhabit different waters such as fresh water, salt water and warm water. Quite numbers of food borne illness caused in fish are majorly implicated by Staphylococcus species, Escherichia coli, Vibrio, Clostridium and Salmonella species [2]. They as well reported that inadequate processing of fish, non-compliance of good hygiene practice, dirty processing plants and inappropriate storage could result to fish contamination by microbes. When fish are not properly stored, they deteriorate quickly otherwise, they serves as means of protein and other required that helps in the maintenance of healthy body [3].
Background: India is home to the second largest number of adults living with diabetes after China.Although modern diabetic drugs treat the condition effectively, prolonged usage leads to adverse effects.Plants have been a good source of medicine from ancient time.Among spices, the inner bark of cinnamon is authenticated as traditional medicine.Objectives: To study whether cinnamon infusion improve blood glucose level in type 2 diabetes mellitus subjects.Materials and Methods: In the current study, the effectiveness of seventy five mL of Cinnamomum zeylanicum infusion on plasma glucose, serum fructosamine and serum insulin of the selected subjects with type 2 diabetes were studied for a period of 45 days.Within-subjects design was used for the supplementation intervention.Results: After 45 days supplementation, fasting glucose decreased (p < 0.001) from 144.53 to 115.43 mg/dL.Post prandial glucose decreased (p<0.001) from 205.66 to 164.33mg/dL.Serum fructosamine and insulin also showed marked improvements.Conclusion: Supplementation with Cinnamomum Zeylanicum infusion for forty five days reduced fasting glucose, fructosamine and decreased insulin levels of subjects with elevated blood glucose.
This study investigated the physical, proximate and toxicological properties of Andrographis paniculata (A.paniculata) herbal powder beverage mix.The herbal powder, A. paniculata with high medicinal value was formulated with non-dairy creamer and sugarto enhance the taste, nutritional and economic values, thus making itgood and safe for human use.The physical properties of the formulated herbal beverage mix was determined: Particle size, pH, moisture content, bulk and tapped densities, were measured to determine Carr index and Hausner ratio which were indices of flowability.The proximate analysis such as ash, lipid, fibre, carbohydrate and crude protein contents of the beverage mix was determined.Toxicological study on the formulated beverage mix was performed using healthy male wistar rats to ascertain the safety of the product.The formulation of the pure A. paniculata herbal powder into a beverage mix enhanced the particle sizes with reduction in moisture content making the beverage to be "free flowing".The formulated A. paniculata beverage mix had a pH of 7.49 ± 0.11 which is suitable for the human system.The formulated beverage mix was a good source of carbohydrate (87.81 ± 0.30%) and protein (8.00 ± 0.24%).However, the data revealed that the formulation was not a rich source of fat, making it recommendable to people with high lipid profile.The safety of the mix was ascertained after the acute oral and sub-chronic toxicity studies carried out for 28 days revealed no apparent adverse effect on the histology ofboth the liver and kidney of experimental animals.
The objective of the study was to highlight the behavior of consumers in the Republic of Moldova regarding trans fats.Data collection was carried out between May 2020 and August 2020 through a questionnaire on this issue.The main objectives of the study were to identify foods high in trans fats preferred by the adult population and to analyse practices, attitudes, behavior and knowledge about the consumption of trans fats.It was found that the citizens of the Republic of Moldova consume ten times more trans fats than the daily limit recommended by the WHO.This leads to an increase in the number of cases of cardiovascular disease and obesity, which, in the context of the COVID-19 pandemic, considerably increases the risk of severe complications.It should be noted that the specific traditional range of fats used for cooking in households remains dominated by sunflower oil (n 949/77.15%),and tallow and lard are still used with a dangerous frequency (n 189/15.39%).Same time, the consumption of foods with trans fat content is dominated by: salty and sweet biscuits, cookies; chips, french fries, burgers, frozen dough -puff pastry or for pizza and others.Conclusions: Further effort is needed to provide information to raise awareness among Moldovan consumers about the effect of trans fats on their health and to limit their consumption.
In the century 21th rate of obesity, hypertension and cardiovascular disease or other disease which might come from fat significantly increased as association in United Stated reports illustrated especially in the last decade [1]. Tea divided to two types, the first one is Black Tea and second is Green tea, both are made from the fresh leaves of Camellia siensis just the way process leave is different. Health beneficial of green tea is much higher than black tea as the effect reports showed but still black tea can improve one’s health, the most high light of green tea benefits are anti-oxidant potential and anti-mutagenic capacity [2]. Green tea contains caffeine and polyphenlic combination as catechins, the largest quantities catechin found in green tea is EGCG or epigallocatechin3-gallate which is the most effective potential health in green tea.
Lycopene, a red carotenoid pigment in tomatoes and tomatobased products, is an acyclic form of beta-carotene without pro-vitamin A activity.It has attracted substantial interest during recent times for its beneficial in reducing oxidative stressing coronary heart diseases and other chronic diseases [1,16,17,19].Its
