Showing papers in "American Journal of Food and Nutrition in 2016"

Consumption Patterns and Consumer Attitudes to Beef and Sheep Meat in China

Abstract: This review paper provides an overview of the meat production status in China and Chinese consumer requirements with respect to red meat, especially for beef and sheep meat. The analysis of meat output, consumption and price indicates that the production and consumption of beef and sheep meat has increased in China, and the price of meat has risen significantly as the consumption requirements have risen. The quantity and quality requirements of Chinese consumers in terms of beef and sheep meat are different between urban and rural residents and regions, and are influenced by price, income, religious beliefs, flavor, nutritional value, dietary habits, safety and eating quality. The demand for high quality and the concern with respect to the safety of beef and sheep meat by Chinese consumers is increasing, but there are gaps between the requirements and the supply, despite the increased the importation of beef and sheep meat. Lastly, the paper outlines what the meat industry and researchers should do to promote the strength of Chinese meat industry, and gives guidance to exporting countries with respect to the quality Chinese consumers are likely to expect in the future.

Maize Utilization in India: An Overview

Abstract: Maize is cultivated widely throughout the world and has the highest production among all the cereals. It is considered as one of the fastest growing cash crops in the world becoming the largest component of global coarse-grain trade. Maize is preferred staple food for 900 million poor, 120 ‐140 million poor farm families, and about one‐third of all malnourished children globally. With changing global food demands and consumer choices maize is now becoming the wonder crop for many countries especially in developing countries like India. Maize is the third most important food grain following wheat and rice for Indian population. More than half of the total maize production of India is produced in four states of Madhya Pradesh, Andhra Pradesh, Karnataka and Rajasthan. In spite of wide range of health benefits offered by maize as a source of high fiber, antioxidants and other vitamins and minerals, major portion of maize is still not being used for human consumption and goes for poultry and animal feed. In India, even after achieving self-sufficiency in cereals and grains production, about 50 per cent children are still fighting with malnutrition. Maize being the cheap crop, has the potential to be the first choice for poor and underprivileged population. Nutritional and clinical benefits of the maize if exploited well with the strategic interventions through value added maize product development, utilization and commercialization will support in ensuring better health of the Indian population. Availability of value added food products of maize on industrial level will ensure better nutritional and livelihood security. Commercialization, promotion, and adoption of maize based value added food products will not only ensure higher return to farmers but also generate employment for women and youth with improved dietary diversity in food choices to the consumers.

Extraction of Bioactive Compound from Some Fruits and Vegetables (Pomegranate Peel, Carrot and Tomato)

Abstract: The effects of different solvents, temperature conditions and solvent-solid ratios on solid-solvent extraction of the total phenolic and flavonoids herein also referred to as antioxidant from pomegranate marc peel (PMP) was studied. Water, methanol, ethanol and acetone extraction efficiencies at extraction times of 5 to 60 min, extraction temperatures of 25 to 95°C, ratios of solvent/solid of 5:1 to 50:1 and particle size of 40 mesh were evaluated. At 40°C, solvent/solid ratio of 15:1, extraction time of 30 min and particle size of 40 mesh, methanol gave the highest content of the total phenolic and flavonoids (18.3, 2.8)%, followed by water (14.1, 2.1)%, ethanol (8.37, 2.55)%, and acetone (7.65,1.8)%, respectively. Beta-carotenes are extracted from carrot under different conditions involving different temperatures, treatment of samples, and solvents (ethanol, methanol). Carrot roots were tested for the extraction yields of carotenes at temperatures 20°C, 40°C, and 60°C, the samples having been examined after harvest, after cold storage (stored at 5°C), and after freezing (–5°C). The best extraction efficiency was achieved with the samples treated by freezing and using the extraction 60°C for 2–4 hours. Extraction of lycopene from tomato under different conditions involving different time and solvents (hexane, petroleum benzene and hexane: ethanol: petroleum benzene). Under the best conditions, ternary mixture gave the highest lycopene content (12.3 mg/100g), followed by hexane (9.4mg/100g), petroleum benzene (8.7mg/100g). At 20°C, the yield of carotenes from the fresh after-harvest sample was slightly affected by the time and temperature. After 5 h of extraction, the fresh sample showed 1.58 mg/100 g of carotene yield, the velocity of extraction being very slow. With the extraction at 40°C, the yield of carotenes (2.45 mg/100 g) was higher compared to that at 20°C while the highest extraction yield was found at 60°C. At 60°C, the extraction maximum was found in the second hour of extraction (4.28 mg/100 g). After this time, the extraction yield of β-carotene decreased. Compared to the third and fourth hours, the extraction was almost the same as the result of the degradation and loss of carotenes.

Bread and Bakery Products Waste in Selected Mediterranean Arab Countries

Abstract: Losses and waste of food are high in Arab countries with negative implications in terms of food security and agro-food system sustainability. Cereals are among the most important contributors to caloric energy supply in Arab countries. Despite the fact that Arab countries are net cereal importers they waste considerable amounts of bread. The objective of the paper is to explore the issue of bread and bakery products wastage in selected Mediterranean Arab countries. The paper is based on a literature review as well as an online exploratory survey on household food waste in Mediterranean countries carried out in the period January-May 2015 with 1122 adult consumers in Algeria, Egypt, Lebanon, Morocco and Tunisia. Cereals consumption is high in all concerned countries. Wheat is the most consumed cereal in the region and often as bread. Survey results show that cereals and bakery products, mainly bread, are among the most wasted food groups. Bakery products waste reach up to 20% in some surveyed households. Bread wastage is higher during the fasting month of Ramadan. Subsidized bread is used even as animal or fish feedstuff. Bread waste can be presented as a scandal in the Arab world as bread has a prominent place in Arab culture. Therefore, urgent actions are needed to raise the awareness of Arab consumers about this phenomenon. Cultural background should be exploited in awareness campaigns. Moreover, governments should speed up food support policy reform. In fact, bread waste is also wastage of precious public financial resources.

Bioactive Compounds and Antioxidant Potential of Food Industry By-products in Egypt

Abstract: The present study was carried out to examine the bioactive compounds and antioxidant potential of four food industry by-products (potato peel, cauliflower leaves, onion skin and mango peel) in Egypt. The total dietary fiber content for all tested by-products was ranged 27.15-42.71 g.100g-1, total carotenoids was 92.43- 412.14 mg.100g-1 and total phenolics was 1104-7129 mg GAE.100 g-1. The mango peel powder (MPP) was recorded the highest content of total dietary fiber and total carotenoids while red onion skin powder (ROSP) recorded the highest values of total phenolics. The food by-product extracts showed considerable differences in antioxidant activity when it was calculated by the four different methods used in this study. The antioxidant value (AOX, A/h), antioxidant activity (AA,%), oxidation rate ratio (ORR) and Antioxidant activity coefficient (AAC) were ranged 0.017-0.106, 81.23-96.98, 0.030-0.187 and 584.46-858.27, respectively. ROSP showed strong antioxidant activity followed by MPP, PPP and CLP, respectively. Correlation analysis indicated that there were a strong positive significant relationship (r2 = 0.741-0.962, p≤ 0.01) between total phenolics content and antioxidant activity and a positive significant relationship (r2 = 0. 604-0.718, p≤ 0.05) between total carotenoids content and antioxidant activity in all tested by-products. These correlations confirm that phenolic compounds mainly with carotenoids partially are responsible for the antioxidant activity of the tested by-products. In conclusion, data of the present study revealed that food industry by-products can be good sources of valuable bioactive compounds and antioxidants subsequently extend their potential uses in nutritional and therapeutic applications.

Maternal Socio-demographic Determinants of Exclusive Breastfeeding Practice in Cameroon

Abstract: Background: Sub-optimal breastfeeding practices in-particular exclusive breastfeeding (EBF) still prevail in many developing countries including Cameroon, despite the documented evidence on the vital role of breastfeeding on the health and development of infants. Aim: To identify maternal socio-demographic factors associated with exclusive breastfeeding practice amongst Cameroonian mothers of reproductive age. Methods: Data from a nationally representative sample of mothers (aged 15-49 years) with infants aged between 0-6 months was obtained from the 2004 Cameroon Demographic and Health Survey. Multiple binary logistic regression was used to identify and examine the maternal factors most likely to predict exclusive breastfeeding practice while controlling for potential confounders. Results: Only 18.1% of the mothers practiced EBF. EBF was highest (35.2%) in the 0-1 month old infants and lowest (2.4%) in 6 months old infants (p<0.001). The North region and the Northwest region had the lowest proportion (0%) and highest proportion (52.9%) of EBF practice, respectively (p<0.001). Ethnicity and religion were retained as important maternal predictors of EBF practice in the multivariate analysis (p<0.001). Decreased likelihood of EBF practice was found among mothers who were Kirdis (OR=0.23, 95%CI: 0.11-0.48), Pahouin-Betis (OR=0.56, 95%CI: 0.33-0.94) and Atheist (OR=0.30, 95%CI: 0.11-0.80). Conclusion: Cultural disparities and religion are the major maternal factors that influence EBF practice in Cameroon. However, further research to understand the influence of these cultural practices and beliefs, and religion on EBF practice is recommended in order to guide policy makers and public health organizations in planning appropriate and adequate interventions to improve EBF practice. Keywords: Breastfeeding, under-five mortality, Cameroon.

Nutrient Composition and Sensory Evaluation of Ripe Banana Slices and Bread Prepared from Ripe Banana and Wheat Composite Flours

Abstract: There is a need to search for alternate uses for ripe banana to help reduce its post-harvest losses as well as increase its utilization in food product development. Despite its rich content of vitamins and minerals, ripe banana continues to remain one of the highly perishable foods with a short shelf life of about 4-7 days. The objective of this work was to evaluate the qualities of ripe banana slices and bread substituted with ripe banana flour. Two varieties of ripe banana (Gros Michel and Medium Cavendish) were sliced, pre-treated with 2% citric acid for 2 minutes and dried at 60°C for 72 hours using an oven dryer to obtain dry banana slices. Part of the oven-dried ripe banana slices were milled using a hammer mill and sieved through a 250 microns mesh sieve to obtain flour. The ripe banana flour were incorporated into bread at different formulations of 0, 10, 20 and 30% with wheat flour and studied. Sensory properties such as colour, aroma, mouthfeel and overall acceptability of the oven-dried ripe banana slices and the bread substituted with flour from the two banana varieties were determined. Proximate analysis was carried out on the oven-dried ripe banana slices as well as on the control and the two most preferred bread samples. Mineral analysis was also carried out on the oven-dried ripe banana slices. Results from the study revealed that, apart from colour, there was no significant difference (p>0.05) between the other sensory attributes of the oven-dried ripe banana. The 30% banana flour composited bread was the most preferred among the substitutions. Mineral analysis showed that there was a significant difference (p<0.05) between the two oven-dried banana samples. Proximate analysis of the slices from Medium Cavendish and Gros Michel showed that, moisture contents were (17.20 and 20.10%), ash (3.00 and 3.30%), fat (1.0 and 0.5%), protein (3.5 and 4.8%), fibre (0.9%), carbohydrate (74.40 and 70.30%) and energy content (320.70 and 305.10 kcal/100g) respectively. Apart from fat and fibre, there were significant differences (p<0.05) in the other components of the proximate composition of the sliced banana. With regards to the bread samples, there were significant differences (p<0.05) in the fat, crude fibre, ash, moisture and energy contents. The 30% bread substitution was significantly higher (p<0.05) in terms of ash, fat, crude fibre, moisture and energy than the control. In conclusion, bread formulated from ripe banana and wheat flour had a higher nutritional value when compared with bread from all-purpose flour.

Effect of Domestic Processing Methods on the Chemical Composition and Organoleptic Properties of Broccoli and Cauliflower

Abstract: This study was carried out to investigate the effect of three domestic processing methods (blanching in boiled water, steaming and microwaving) on chemical composition, minerals, color and organoleptic properties of broccoli (Brassica oleacea var italica) and cauliflower (Brassica oleracea var. botrytis). The results of proximate chemical composition showed that broccoli had a lower moisture and higher dry matter, crude protein, crude fat and ash compared with cauliflower, while cauliflower had higher content of carbohydrate than broccoli. Blanching in boiled water, steaming and microwaving methods caused a significant increasing in moisture content and a significant decreasing in crude protein, crude fat, and ash content of both broccoli and cauliflower (on dry weight basis), meanwhile no significant effect was observed in carbohydrate content of broccoli and cauliflower after processing except that of steamed cauliflower it had lower content of carbohydrate than broccoli. However, the change in crude fiber content was not significant due to processing when calculated on dry weight bass. It was found that, fresh cauliflower had a higher content of Fe and Ca than fresh broccoli while the opposite was observed in case of Zn, Mg, K and Na content (on dry weight basis). Different processing methods resulted in significant reduction in the mineral contents in both broccoli and cauliflower comparing with the fresh ones. Broccoli tends to be from green to blue while cauliflower tends to be yellow in color. Fresh broccoli color was higher in purity comparing to the processed ones. The lowest purity value was noticed for microwaved broccoli. Steamed cauliflower color had the highest L (lightness) value and lowest one was observed for microwaved samples. Sensory evaluation showed that both raw and processed cauliflower and broccoli were acceptable by panelists.

Nutritional Composition of Smoked and Sun dried Pond raised Oreochromis karongae (Trewavas, 1941) and Tilapia rendalli (Boulenger, 1896)

Abstract: A study was carried out to determine nutritional composition of two pond raised tilapia fish species - Oreochromis karongae (Lake Malawi Tilapia) and Tilapia rendalli processed by smoking and sun drying. These are two of the four tilapia species (others are Oreochromis mossambicus and Oreochromis shiranus) that are raised in pond aquaculture in Malawi. Presenting pond raised fish in processed form would help farmers realise more economic benefits because processed products fetch better market prices. Results showed that both fish species are highly nutritious with high levels of the much needed dietary protein (fresh/unprocessed) 63.14±0.19 and 62.92±0.16 for O. karongae and T. rendalli respectively. However, protein content was significantly reduced (P<0.05) when both species were smoked - O. karongae (61.48±0.19) and T. rendalli (61.82±0.10). With an exception of ash for O. karongae, the other nutrients were also reduced in smoked fish in both species. Smoking therefore negatively affected the nutrient content of the fish. Protein and moisture content in O. karongae decreased (62.60±0.27; 8.33±0.33 respectively) with sun drying, while fat increased (11.67±0.88) and there were no changes in ash content (20.00±0.00) and vice versa in T. rendalli (63.26±0.13) (P<0.05). In sun dried T. rendalli, protein and fat content increased (P<0.05) (63.16±0.13 and 15.27±1.22 respectively) while a decrease was observed in ash and moisture levels (P<0.05) (20.00±0.00 and 7.67±0.33 respectively). Despite increasing fat content in both species, results demonstrated that a sun dried product was superior because of high protein retention hence more nutritious and comparatively low moisture suggesting a longer storage life.

Analysis of the Fresh Pulps of B orassus aethiopum Fruits of Gulu District, Uganda

Abstract: Borassus aethiopum Mart-locally known as Tugu by a tribe called Acholi in Uganda is an edible wild fruit tree species greatly valued for its multipurpose uses, fruits inclusive. This tree species is being wantonly destroyed, yet there is no adequate documentation on them. This study determined the nutrient contents in the pulps of its fresh fruits both on fresh matter (FM) and dry matter (FM) basis. The contents were determined using standard procedures prescribed for each nutrient. The potassium, sodium, and calcium contents on FM basis were respectively 42.6mg/100g, 12mg/100g) and 33.6mg/100g. The contents of zinc, iron and magnesium on FM basis were low with all values below 1.00mg/100g. No phytates were detected in these pulps on both FM and DM basis. The study revealed appreciable contents of nutrients in the fresh pulps, making it useful source for supplementing nutrient deficiencies within the community. Further studies are thus recommended to determine the availability of these nutrients in the body when consumed.

Effect of Serum Insulin on Calciuria Following Protein Meals in Humans

Abstract: Postprandial calciuric responses to normal protein meals is examined and urinary, calcium, creatinine, and phosphate are compared with plasma insulin levels Group result show that the average postprandial calciuria varied greatly from individual to individual The calciuria in every case showed a reduction during the time of maximum insulinemia Examination of individual results show that the individuals with less insulinemia exhibited greatest hypercalciuria and those with greater insulinemia show less calciuria Graphs produced show a strong inverse relationship between insulin and calciuria Discussion is provide regarding the significance of and possible mechanisms of plasma insulin’s effect on calciuria

Formulation of Reduced Calorie and Trans-free Fat Biscuits Using Palm Oil and Sucralose: Study of Their Hypoglycemic Activity on Albino Rats

Abstract: Biscuits are one of the most popular bakery items consumed all over the world. Up to now, the most frequently formulated biscuits in the market suffered from high caloric value with unhealthy saturated fats and in some cases trans-fatty acids. Based on the consumers demand, food scientists are now focusing on developing low-calorie/high-fiber functional foods with healthy fats. In the current work, the effect of use palm oil (as fat replacer) and sucralose (as sweetener) individually or simultaneously in the formulation of wheat biscuits has been investigated. Furthermore, the use of highly nutritious germinated sweet white lupin flour(as partial replacer of wheat flour) along with incorporation of palm oil and sucralose has been studied. The formulated biscuits have been evaluated for their physical properties, proximate analysis and calorie as well as their fatty acids composition and sensory acceptability. Results indicated that the complete replacement of butter and sucrose by palm oil and sucralose did not significantly influence the spread factor of wheat and lupin biscuits. The microstructural analyses of biscuits using SEM showed an open structure consisting of gaps in between the material layers after using palm oil in the formulation. The formulated lupin biscuits with palm oil and sucralose had 15.2% lower energy and 46.7% less fat content than that of control. The saturated fatty acids content showed a significant decrease of 17% in wheat biscuits and 30.3% in lupin biscuits made with palm oil compared to the control biscuits. Furthermore, trans-fatty acids have not been detected in these biscuits. As well, the effect of treatment by formulated biscuits on the food intake, body weight and serum glucose of hyperglycemic rats has been studied. It was found that the treatment by lupin biscuits containing sucralose reduced the serum glucose of hyperglycemic rats by about 55% at the end of 4 weeks experiment. Moreover, cholesterol, triglycerides, low-density lipoprotein cholesterol (LDL-c), creatinine, aspartate amino transferase (AST) and alanine amino transferase (ALT) was decreased by 37.9%, 25.0%, 74.1%, 49.7%, 41.8% and 54.5%, respectively, while high density lipoprotein (HDL-c) was increased by 59.7% when diabetic rats treated with new formulations of biscuits. Therefore, the current study demonstrated that sensory acceptable reduced-calorie biscuits with healthy fats and hypoglycemic activity can be produced by using wheat-lupin composite flour incorporation with palm oil and sucralose. It is expected that this kind of biscuits could be recommended for the diet regimen of diabetic persons and also as nutritive foods with low calorie and healthy fats for the public.

Effect of Prolonged Storage in Ice on Nutrient Composition and Sensory Quality of Whole Fresh Pond Raised Tilapia Fish ( Oreochromis shiranus )

Abstract: A study was conducted to determine the effect of prolonged storage in ice of fresh pond raised Tilapia fish (Oreochromis shiranus) on its nutrient composition and quality. Live fish were collected from Bunda College Fish Farm ponds and stored in clean block ice. Sensory, proximate and pH analyses were conducted at a three day interval to determine changes in nutrient composition and quality of the fish while kept in ice. Crude protein and crude fat decreased significantly (P<0.05) while ash increased significantly (P<0.05) with storage time in ice. pH increased with storage time in ice (R2=0.815). Fish remained in acceptable freshness condition up to day 15 while highest sensory demerit score was recorded on the 18th day suggesting complete rejection. Sensory demerit scores of the fish increased with storage time in ice (R2=0.886) indicative of a decline in acceptability with storage time in ice by the sensory panel. This study demonstrated that fleshly harvested Oreochromis shiranus from ponds stored in ice can remain acceptable for purchasers for up to 15 days. This is an advantage especially to rural small scale fish farmers who can hardly afford to preserve their fresh fish in refrigerators but may locally access ice. However, there is need for future research to assess the microbiological load to ascertain safety of the product beyond 15 days storage period.

Effect of the Level of Dietary Fat and Fat Type on Postprandial Calciuria and Involvement of Insulin

Abstract: Postprandial calciuric responses to high and low protein meals are usually involves making meals isocalorific by adding extra fat to the low protein meals. In this study the effect of high fat meals and the type of fat on calciuria is examined to evaluate any effect it can have on evaluating protein induced hypercalciuria. Changes in urinary calcium, creatinine and phosphate are compared with serum calcium, creatinine, urea, protein and insulin. Group result show that the average postprandial calciuria was affected by the high fat meals compared to low fat meals and the type of fat had little effect. However the increase in calciuria in every case showed a plateau effect during the time of maximum insulinemia. Examination of individual results show that the individuals with less insulinemia exhibited greatest hypercalciuria and individuals with exaggerated insulinemia responses showed reduced hypercalciuria. Discussion is providing regarding the significance of the insulin in regard to hypercalciuria and possible mechanisms for it cause. A suggestion is made that diet induced calciuria could be used as a non-invasive measure of insulin insensitivity.

Nutritional Assessment of Breakfast Foods Developed From Animal Polypeptide, Crayfish ( Euastacus Spp) and Maize ( Zea Mays)

Abstract: Breakfast is the first food taken after waking up from a night's sleep, most especially early in the morning before undertaking the day's activity. Breakfast foods vary widely according to culture, location and resources but should contain major nutrient, a carbohydrate such as grains or cereals, fruit and/or vegetables, a protein food such as eggs, meat or fish, and a beverage such as tea, coffee, milk or fruit juice, Coffee, and milk. The objective of this study is to prepare breakfast foods from animal polypeptide, maize and crayfish were the sole energy and protein source respectively. Diet 1, nitrogen free diet (Basal), diet 2 (Crayfish: fermented maize 10g: 100g), diet 3 (Crayfish: fermented maize15g: 100g), diet 4 control (milk based). The formulated breakfast diets were fed to 50 albino rats. A commercial product, milk based commercial breakfast (MBCB) was used as standard diet. The results revealed that the growth response, (non protein dietary) declined from 24.62- 23.79g, (protein dietary) increased from 23.36-45.74, 24.50-40.77, and 24.43-37.81g, for diets 1 2, 3, and 4 respectively. Animal polypeptide (Diet 2) at combination of 10g: 100g performed better than 15g: 100g combination. It may be suggested that (Diet 2) at combination of 10g:100g could have complete amino acid profile that could sustained body for daily activities and meet daily requirements when compared to other formulated dietary. Animal polypeptide (crayfish) supplement to energy obtained from maize at 10g: 100g promoted the best growth performance.

Calcium Exchange Rates in Rat Kidney Tubule Cells Affected by Insulin and pH

Abstract: Calcium exchange rates in rat kidney tubule are measured by measuring the loss of Ca45 isotopes from tubule cells when the tubules are placed in Ca45 free media that was adjusted to different pH sand when different additives of sulphate, acetate, glutamate and /or insulin were included. The exchange rates showed decrease with low pH and glutamine but increased with addition of acetate and insulin. The effect of insulin is considered in relation to its observed effect on protein induced postprandial calciuria.

Effect of Insulin Hypercalciuric Effect of High Protein Diets

Abstract: Postprandial calciuric responses to high and low protein meals is examined and changes in urinary Ammonia. Urea, pH, creatinine, phosphate are compared with serum calcium, creatinine, urea, protein and insulin. Group result show that the average postprandial calciuria increase was greater after the high protein meals compared to low protein meals. But there was considerable variation between subjects. However the increase in calciuria in every case showed a plateau effect during the time of maximum insulinemia Examination of individual results show that the individuals with less insulinemia exhibited greatest hypercalciuria and those with greater insulinemia show less calciuria and even one individual with an exaggerated insulinemia response showed reduced hypercalciuria following the high protein meal. Discussion is provided regarding the significance of the protein induced hypercalciuria and possible mechanisms for it cause. The result indicate that plasma insulin had a significant effect on calciuria.

Amino Acid Composition of Cowpea Grains Preserved With Mixtures OF Neem (Azadirachta indica ) and Moringa (Moringa oleifera) Seed Oils

Abstract: Dry cowpea grains are important in Africa but its storage has posed a serious challenge to farmers and researchers. Various bio-insecticides have been used for the preservation of cowpea grains in Africa, yet little effort has been made to ascertain their effects on the nutritional quality of the cowpea grains. The effect of mixture of neem and moringa seed oils used for the preservation of cowpea grains on its amino acid composition was investigated. The seed oils were extracted traditionally and applied on cowpea grain at concentrations of (2.5 µl/g and 5.0 µl/g) in ratio 1:2 and 1:3. The treated cowpea grain samples were stored for a period of 270 days. The amino acid composition of the treated cowpea grains was determined at the end of every 90 days. The result showed that the mixture of neem and moringa seed oils in ratio 1:3 and at a concentration of 5.0 µl/g significantly (P<0.05) improved the concentration of amino acids composition of the treated cowpea while no significant (P<0.05) difference in the concentration of the amino acid composition of cowpea samples treated with ratio 1:3/2.5 µl/g of the mixture of these oils. There was significant improvement in the concentrations of all the amino acids present as storage period progressed, especially at 180 days of storage. The study concludes that the mixtures of these oils especially ratios 1:3/2.5 µl/g and 1:3/5.0 µl/g may be nutritionally good for cowpea preservation.

Macronutrient Composition and Glycemic Index of Varied Prepared Meals of Irish Potatoes in Non Diabetic Subjects

Abstract: The glycemic response of white potatoes consumed in Nigeria was determined using various methods of cooking. Twenty healthy volunteers aged 20 to 30 years participated in the study. Subjects consumed 50 g baked potato (Bp), boiled potato consumed hot (Boph), boiled potato consumed cold (Bopc), French fries potato (Ffp) and white bread (control). Blood glucose concentration was determined before and after the test meals. The post-prandial blood glucose concentration over a period of 2 hours were determined half hourly, after the consumption of the test meals and blood glucose curves were constructed to calculate the glycemic index of the test meals. The results revealed that the glycemic values of potatoes varied significantly (p<0.05) depending on cooking method, ranging from intermediate (boiled potatoes consumed cold) 55, to moderately high baked potatoes 74, boiled potatoes consumed hot 87. The French fries had glycemic value of 63 which are widely consumed all over the world including Nigeria. The glycemic index of potatoes is influenced by method of cooking and the white potatoes consumed in Nigeria have a moderately high glycemic index. Individuals who wish to minimize dietary glycemic index should be cautious of the prepared pattern of Irish potatoes.

Ammoniagenesis, Gluconeogenesis and Calcium Exchange in Isolated Kidney Tubules

Abstract: To study the connection between ammoniagenesis, gluconeogenesis and calcium exchange in kidney tubules, isolated kidney tubules were incubated in media with pH 5 and pH 7.2 and the exflux of calcium, ammonia production and cellular ATP levels was measure after a constant time period. Results indicate that calcium transport was reduced in low pH and by ammoniagenesis and increased my acetate and pyruvate and insulin inclusions. Results support the hypothesis that the calcium is controlled by ATP availability and that insulin can affect calcium transport by controlling ATP availability.

Membrane Transport of Ammonia

Abstract: It is sometimes suggested that ammonium ions are deprotonated to form ammonia molecules so that the ammonia molecules can cross the non-polar membranes of cells. But given that ammonia in its non-ionised form is still quite polar it could be that ammonia shares membrane portals with ions or it could change into a non-polar configuration. In this experiment ammonia is examined with UV and NMR spectra to see if in non-polar environments, ammonia remains in a polar tetrahedral conformation or if it is transformed into a non-polar planar configuration so that it can easily cross non-polar membranes.

The Effect of Fortified Bread with Defatted Cake of Citrullus lanatus on Blood Biochemical Parameters in Rat

Abstract: This study aims at determining biochemical parameters of rats fed with bread in which the wheat flour has been substituted by Citrullus lanatus defatted cake at different proportions (0 %, 5 %, 10 %, 15 % and 20 %). Thirty rats (30) teamed up into five per group were fed during 14 days with the six different diets. Control diet made with casein like protein source (RTC); diet containing classic bread based on wheat flour (RPC); and diets based on bread in which the wheat flour has been substituted by defatted cake of Citrullus lanatus with different proportions (RPFd). At the end of the experimental period, animals were sacrificed and blood sample were collected for glucose, urea, creatinine, total-cholesterol, triglyceride, calcium and phosphorus analyses. Glycaemia of rats fed with diets RTC (1.24±0.13 g/l) and RPC 1.09±0.07 g/l) were significantly superior (p≤0.05) to that of rats fed with diets RPFd (0.24±0.11 g/l to 0.28±0.06 g/l). Uraemia of rats fed with diet RPFd were significantly inferior to that of rats fed with diets RTC (0.39±0.15 g/l and RPC (0.47±0.11 g/l). As for creatinineamia, it was not significant between values obtained on rats fed with diets RTC and RPC and that obtained on rats fed with diets RPFd. Cholesterolemia of rats fed with diets RTC and RPC were significantly superior (p≤0.05) to that of rats fed with diets RPFd. There was no significant difference between triglyceride of rats fed with the different diets which were constituted. The ratio calcium/phosphorus of rats fed with the different diets were between 1.26±0.12 and 2.45±1.47 and did not show any significant difference. This study showed that wheat flour bread fortification with defatted cake of Citrullus lanatus modifies blood biochemical parameters. Complementary studies will be useful to determine if these modifications could provoke some effects on physiological functionalities of nutritional regulating organ.

The Effect of Dietary Protein and Insulin on Calciuria

Abstract: This review covers papers looking at the mechanism of dietary protein induced hypercalciuria and in particular looking at the mechanism of the effect that insulin has in varying calciuria. Consideration is also given to the role of pH. ammoniagenesis, gluconeogenesis, ammonia and dietary lipids. Examination of the mechanism of dietary protein induced hypercalciuria is shown to be significant and that insulin can have a significant effect on modifying the level of calciuria. The effect of insulin was shown to work via its inhibition of gluconeogenesis so that ATP is made more available for active transport of Ca. Consideration was also given to the role of pH that can result from a high protein meal and it was demonstrated to work by stimulating ammoniagenesis coupled to gluconeogenesis thus reducing the availability of ATP. The membrane transport of ammonia that is also produced by ammoniagenesis was examined to see if it could have a direct inhibitory effect on Ca transport. It is shown to change its molecular configuration to a non-polar form and diffuse through membranes in a manner that would have no effect on Ca transport. Dietary lipids are also considered in regard to possible effect on calciuria and they were shown to have no significant effect on calciuria.

Zinc in Cancer Therapy

Abstract: This study aims to prove that Zinc supplementation can be an effective treatment against Cancer according to the immunotherapeutic theory and in accordance with the results of several recent and older studies. It would show proof of Zinc Supplementation to enable significant improvement in treated patients as tested by different parameters [2] and to reduce tumor burden in mice [3], review Plasma Zinc level testings that show reduced zinc levels in correlation with the advancement stages of the disease [4], General public data that shows dietary intake of Zinc to reduce the risk of lung cancer [5] and of other types of cancer [6] and show evidence of reduced zinc levels in all forms of malignant tissue [7].

Effect of Production Method on the Dietary Fibre Composition of Akamu- A Nigerian Fermented Maize Product

Abstract: This study utilized the Integrated total dietary fibre assay in evaluating the total dietary fibre (TDF) components: insoluble dietary fibre (IDF), soluble dietary fibre precipitates (SDFP) and soluble dietary fibre soluble (SDFS), of porridges from ground maize slurries fermented by Lactobacillus plantarum strain and porridges from akamu sample. The traditional process was modified by skipping the soaking, wet milling and wet sieving stages to fermenting ground whole maize slurries with pure culture of L. plantarum strain. The aim was to investigate the effect of the production method on the dietary fibre composition of the new in comparison to akamu sample. The samples had similar physical and microbiological characteristics: pH of 3.43 – 3.95, titratable acidity of 1.05 – 1.59% and lactic acid bacteria count of 8.56 CFU mL-1. The most available sugar from the SDFS was glucose (43 - 54 mg mL-1 for 24 h L. plantarum fermentation and the akamu sample, respectively). The akamu sample had the lowest IDF and the highest SDF (50.80 mg g-1) with particular reference to its SDFS (35.40 mg g-1) content. This study has brought to knowledge the dietary fibre component of a Nigerian fermented maize food.

Sensory and Proximate Characteristics of Annatto-colored Soy-wheat Cake Formulations

Abstract: Annatto extract was used as colorant in cakes from soy-wheat flour formulations. The effects of flour component and colorant were investigated on sensory attributes and proximate composition. A 3x2 factorial design of three factors (3 flour formulations) at 2 levels (annatto, sugar-flair colorant) was followed. Six cake samples (A, B, C, D, E, F) were produced and compared with a control (G) for affective sensory test and proximate analysis. Annatto-colored cakes closely matched the control (sugar-flair) in sensory performance although the later was scored higher for mouthfeel and flavour (P<0.05). All formulations had higher protein and crude fat contents than control. Samples C and E recorded significantly higher values for proteins (15.31 and 11.9% respectively against 8.27% for control) and moisture (24.87 and 25.59% respectively) than control (19.01%) (P<0.05). The control sample had higher ash (3.8%) and crude fibre (26.32%) against 1.87 and 15.89% for sample C and 1.56 and 10.52% respectively for sample E (P<0.05).