This study aims to evaluate the influence of substituting Fish Protein Hydrolysate (FPH) on the total proximate and amino acid compositions of biscuits. This experimental method used a single-factor Completely Randomized Control (CRD). Three variations in the ratio of FPH to wheat flour were tested: F1 (85% wheat flour:15% FPH), F2 (83% wheat flour:17% FPH), and F3 (80% wheat flour:20% FPH), along with one control formulation containing 100% wheat flour. Other ingredients used in this study were tapioca flour, margarine, isolated soy protein, egg yolk, skim milk, powdered sugar, baking powder, salt, vanilla, and marie essence as the source of the distinctive aroma of marie biscuit. A comparative evaluation of the nutritional content and amino acid composition in the biscuits was performed using One-Way Analysis of Variance (ANOVA) in SPSS27. The nutritional value analysis demonstrated substantial differences across the groups (p<0.05); the higher the amount of FPH, the higher the nutritional value, amino acid, Essential Amino Acid Score (EAAS), protein digestibility, and Protein Digestibility-Corrected Amino Acid Score (PDCAAS) content of the other formulations. In F3, the protein (14.86%), total fat (15.6%), aspartic acid (8,932.48 mg/kg), leucine (11,377.885 mg/kg), lysine (3,955.64 mg/kg), protein digestibility (78.30%), and PDCAAS (5.4%) contents were the highest compared to those in the other formulations (F0, F1, and F2). These results imply that F3 is the most nutritionally enhancing snack, making it a suitable alternative for toddlers’ diets.
This study aimed to determine the prevalence and associated factors of Energy Drinks (EDs) use among university students in Lahore, Pakistan. A cross-sectional study was conducted with 400 students (mean age: 20.6 years) who completed an anonymous questionnaire administered by the research team within their universities. Descriptive statistics revealed a high prevalence of EDs use, with 47.5% of participants reporting consumption. Chi-Square analysis showed significant associations between EDs use and several factors. Specifically, males were more likely to be EDs consumers than females (p<0.001), and consumed them more frequently (p=0.008). Additionally, ED use was significantly higher among students involved in sports or physical activities (p=0.042) and among smokers compared to non-smokers (p=0.001). In conclusion, this study highlights the high prevalence of EDs consumption among university students in Lahore and underscores the need for public health campaigns to raise awareness about the potential health risks associated with these beverages. However, self-reported data may have introduced bias, highlighting the need for further research.
This study investigated the effect of soybean sprout (Glycine max) juice on postprandial blood glucose responses in patients with Type 2 Diabetes Mellitus (T2DM) compared with conventional soybean juice. The prevalence of diabetes mellitus in Indonesia continues to increase, highlighting the need for alternative nutritional interventions. Soybean sprouts are known to have improved nutritional quality and bioavailability, containing protein, dietary fiber, isoflavones, antioxidants, and other bioactive compounds that may support glycemic control. A quasi-experimental study with a pretest-posttest control group design was conducted involving 26 patients with T2DM. Participants were randomly assigned to either a treatment group or a control group. The treatment group received soybean sprout juice, a beverage made from soybean sprouts combined with ginger, palm sugar, pandan, and cinnamon, while the control group received regular soybean juice. Blood glucose levels were measured at baseline (0 minutes) and at 60 and 120 minutes after consumption. The results showed a significant reduction in blood glucose levels in the treatment group compared to the control group (p<0.05). The average decrease in blood glucose levels in the soybean sprout juice group was 16.08 mg/dL at 60 minutes and 54.92 mg/dL at 120 minutes. Measurements at different time points reflected fasting glucose levels, peak postprandial glucose response, and glucose clearance associated with insulin activity. Overall, soybean sprout juice demonstrated a greater ability to reduce postprandial blood glucose levels than regular soybean juice in patients with T2DM. The combination of bioactive compounds in soybean sprouts and added spices may improve insulin sensitivity and delay glucose absorption. Soybean sprout juice shows potential as a functional beverage and may be consumed approximately 15 minutes before meals as a supportive dietary strategy for glycemic management in individuals with type 2 diabetes mellitus.
This study aimed to identify the association between food choice and mental health status among undergraduate students in a public university, health campus in Malaysia. A quantitative cross-sectional study was conducted among undergraduate students aged 18-25 years old using a convenience sampling method. A self-administered questionnaire included 12-item food frequency questionnaires and Depression Anxiety and Stress Scale (DASS-21) was used to collect data from176 participants. The data were analysed using SPSS version 26. Results indicated not all food groups had significant association with depression, anxiety and stress. No association were found between food groups and depression for both genders. Fish/seafood (p=0.016) and cereal/cereal products (p=0.031) consumption significantly associated to anxiety for male student while cereal/cereal products (p=0.038) consumption was significantly associated with anxiety among female students. Furthermore, a significant association was found between snacks consumption (p=0.001) and stress level among male students, while consumption of fresh fruits (p<0.001), dairy/dairy products (p=0.023) and cereal/cereal products (p=0.035) was significantly associated with stress levels among female students. In conclusion, certain food choices do have some association to mental health status. Further investigations are needed to improve our understanding of the complex pathways through which food choices can influence mental health status, particularly the frequent intake of sugar-rich, fatty, and processed foods may contribute to adverse mental health outcomes, while healthier food choices like fruits and dairy products appear to offer a protective effect.
This study quantified the caffeine content of unlabelled Ready-ToDrink (RTD) caffeinated beverages commonly consumed by Malaysian university athletes, focusing on products from tea- and coffee-shops, and to evaluate their compliance with international (U.S. Food and Drug Administration (U.S. FDA) and Indonesian National Standard (INS) safe guidelines. A total of 31 RTD beverages (20 tea shops, 11 coffee shops) were selected using purposive sampling and analysed in triplicate by validated High-Performance Liquid Chromatography (HPLC). Results were analysed using descriptive statistical analysis and inferential testing to compare mean caffeine levels between beverages. Caffeine concentrations varied markedly, ranging from 2.94-69.47 mg/100 mL in tea beverages and 9.86-432.21 mg/100 mL in coffee beverages. Most tea beverages (12 of 20) and nearly all coffee beverages (10 of 11) exceeded the INS per-serving threshold (<= 50 mg), and several coffee products also surpassed the FDA limit (<= 200 mg). Statistical analysis confirmed significantly higher caffeine levels in coffee-shop compared with tea-shop beverages (p<0.001). When expressed relative to body mass, multiple beverages delivered caffeine doses within or above the commonly recommended ergogenic range of 3-6 mg/kg, indicating potential for unintentional high exposure. The absence of mandatory caffeine labelling limits consumers' ability to estimate intake and may increase the risk of excessive consumption. These findings highlight the need for regulatory action mandating accurate caffeine disclosure and reinforce the importance of caffeine literacy among athletes, practitioners and the general-public to support informed and safe caffeine use.
