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Preparation of Chitosan and Its Application on Ginger Paste and Fruit Juice as Food Preservative
Mohammad Tanvir Sarwar,
Md. Sidur Rahman,
Md. Zakir Hossain,
M. Mashiul Alam
Issue:
Volume 2, Issue 6, November 2014
Pages:
243-249
Received:
30 September 2014
Accepted:
22 October 2014
Published:
30 October 2014
Abstract: Chitosan is a nitrogen containing polysaccharides that forms a semitransparent horny substance and is a principal constituent of the exoskeleton or outer covering of insects, crustaceans and arachnids. In recent years application of natural antimicrobials instead of conventional ones, due to their hazardous effects on health, has got serious attentions. On the basis of the results of different studies, chitosan, a natural bio-degradable and non-toxic biopolysaccharide derived from chitin, has potential to be used as a natural antimicrobial. Chitosan has exhibited high antimicrobial activity against a wide variety of pathogenic and spoilage microorganisms, including fungi, and Gram-positive and Gram-negative bacteria. In the present study the author prepared chitosan sample and used it as food preservative. Chitosan was prepared in two processes. Where one sample was prepared applying high temperature and pressure and other was without the application of high temperature and pressure. Chitosan applied as food preservative in orange juice and ginger paste. Microbial count was taken at 3, 8 and 16 days by MPN (Minimal Probable Number) method. Sub culture in selective media was done to distinguish coliform presence. The study work found that preservative used as chitosan sample-2 was found comparatively acceptable. By the study the shelf life of ginger and juice was observed for organoleptic properties which were acceptable. The experiment was done in room temperature. The ginger paste was found to be acceptable on day 8 as bacterial count was found 1.4×106 and fungal count 7.5× 105 . The orange juice was found to be acceptable on day 8 as bacterial count was found 5.5× l04. Where at same day fungal count 2.6×105. Further investigation of health affect of chitosan preserved food is required in future. Chitosan has a great impact to eliminate chemical preservative as it works efficiently as preservative.
Abstract: Chitosan is a nitrogen containing polysaccharides that forms a semitransparent horny substance and is a principal constituent of the exoskeleton or outer covering of insects, crustaceans and arachnids. In recent years application of natural antimicrobials instead of conventional ones, due to their hazardous effects on health, has got serious attent...
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Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)
Florentin Acho,
Lessoy Zoué,
Rose-Monde Megnanou,
Gisèle Koua,
Sébastien Niamké
Issue:
Volume 2, Issue 6, November 2014
Pages:
250-257
Received:
19 October 2014
Accepted:
4 November 2014
Published:
10 November 2014
Abstract: African leafy vegetables (ALVs) are considered as available and affordable sources of bioactive constituents such as minerals and vitamins both for urban and rural populations. Five leafy vegetable species (Basella alba, Colocasia esculenta, Corchorus olitorius, Solanum melongena and Talinum triangulare) that are widely consumed in Southern Côte d’Ivoire (Ivory Coast) were roasted in order to evaluate the effect of this non conventional processing method on their nutritive value and antioxidant properties. This study showed that dry heat application (180-200°C) during long time (higher than 2 min) caused negative impact by reduction of nutrients contents but positive impact with anti-nutrients (oxalates and phytates) losses. The registered losses at 2 min of roasting were as follow: ash (0.93 - 4.19 %), proteins (1.78 - 16.53%), vitamin C (50 – 86.36%), carotenoids (54.18 - 86.90%), oxalates (4.39 – 74.61%) and phytates (0.38 – 76.08%). Contrary to nutrients losses, roasting processing of the selected leafy vegetables highlighted a significant increase (1.12 to 26.57%) of polyphenols contents coupled with increasing of antioxidant activity. Furthermore, after 2 min of roasting processing the residual contents of minerals were: calcium (302.60 – 702.07 mg/100g), magnesium (121.39 – 786.11 mg/100g), potassium (1740.26 – 4199.23 mg/100g), iron (56.80 – 94.82 mg/100g) and zinc (12.53 – 47.34 mg/100g). All these results suggest that roasting processing (less than 2 min at 200°C) may be used as valuable cooking method of leafy vegetables in order to minimize nutrients losses and to contribute efficiently to the food security of Ivorian population.
Abstract: African leafy vegetables (ALVs) are considered as available and affordable sources of bioactive constituents such as minerals and vitamins both for urban and rural populations. Five leafy vegetable species (Basella alba, Colocasia esculenta, Corchorus olitorius, Solanum melongena and Talinum triangulare) that are widely consumed in Southern Côte d’...
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Toxic Trace Metal Contamination (Arsenic, Cadmium and Lead) of Sarotherodon melanotheron (Ruppell, 1852) from Alaro Stream in Ibadan
Emmanuel Tyokumbur,
Tonye Okorie
Issue:
Volume 2, Issue 6, November 2014
Pages:
258-261
Received:
1 October 2014
Accepted:
5 November 2014
Published:
20 November 2014
Abstract: Studies were carried out on the trace metal contamination of Sarotherodon melanotheron from Alaro stream in Ibadan, Nigeria. Fish were collected between January and December 2003 (Dry and rainy season).Muscle, liver, bone, gills, gut and fins were analyzed for arsenic (As), cadmium (Cd) and lead (Pb) using the inductively coupled plasma-mass spectrometer (ICP-MS).Quality assurance of the results was ensured through the use of bovine liver from the National Institute of Standards and Technology (NIST) as a standard reference material. The range of As, Cd and Pb in the fish organs was 0.000-0.154ppm, 0.000-0.302ppm and 0.00-4.03ppm respectively. Mean concentration of As in all the organs exceeded World Health Organization (WHO) standard while that of Cd concentration in the muscle, gut and fins were below and the liver and gills exceeded it. For Pb, apart from the fins (0.48ppm), all the other organs exceeded the WHO recommended limit standard. The study shows that Alaro stream is polluted and fish (S.melanotheron) caught from it is unfit for human consumption due to public health consequences.
Abstract: Studies were carried out on the trace metal contamination of Sarotherodon melanotheron from Alaro stream in Ibadan, Nigeria. Fish were collected between January and December 2003 (Dry and rainy season).Muscle, liver, bone, gills, gut and fins were analyzed for arsenic (As), cadmium (Cd) and lead (Pb) using the inductively coupled plasma-mass spectr...
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Physicochemical and Pasting Properties of Starch Extracted from Four Yam Varieties
Addy Ransford Nii Amoo,
Wireko-Manu Faustina Dufie,
Oduro Ibok
Issue:
Volume 2, Issue 6, November 2014
Pages:
262-269
Received:
17 February 2014
Accepted:
28 July 2014
Published:
20 November 2014
Abstract: Yams are not among the most common sources of industrial starch, which are mostly imported at a cost. Exploiting alternative sources of starch would lessen the burden of its importation. Starches from four local varieties of Dioscorea rotundata namely Pona, Labreko, Asobayere and Muchumudu were analyzed for their physicochemical and functional properties. Results obtained showed significant differences (p<0.05) in some physicochemical properties (moisture, ash, starch yield and pH). Moisture, ash, starch yield, pH, amylose, amylopectin, swelling power, solubility and water binding capacities ranged from 7.22 to 7.82%, 024 to 0.86%, 12.61 to 20.89%, 5.57 to 6.25, 27.48 to 31.55%, 68.45 to 72.52%, 10.57 to 12.48%, 8.52 to 9.32% and 175.25 to 182.69% respectively. Asobayere had the highest starch yield (20.89%) and may be exploited for starch production. There were significant differences (p<0.05) in the pasting properties. The pasting temperature ranged from 75.10 (Asobayere) to 77.30°C (Muchumudu). Peak temperature ranged from 81.7 (Asobayere) to 94.8°C (Muchumudu). Peak viscosity for Asobayere, Pona, Labreko and Muchumudu were 726, 614, 685 and 639 BU respectively. Final viscosity ranged from 385 (Pona) to 817 BU (Muchumudu). Values of 385 (Asobayere), 142 (Labreko), 293 (Pona) and 25 BU (Muchumudu) were observed for breakdown viscosity. Labreko had the highest value of 337 BU and Pona the lowest value of 79 BU for setback viscosity. Muchumudu may be used industrially in products that require high unit yield, low viscosity and paste stability at low temperatures. Asobayere and Labreko may be used for foods that require thick and cohesive paste such as fufu and pounded yam due to its high pasting viscosities. Yam starches can be exploited for diverse uses.
Abstract: Yams are not among the most common sources of industrial starch, which are mostly imported at a cost. Exploiting alternative sources of starch would lessen the burden of its importation. Starches from four local varieties of Dioscorea rotundata namely Pona, Labreko, Asobayere and Muchumudu were analyzed for their physicochemical and functional prop...
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Potential of Community Based Approach for Prevention of Anaemia among Women of Childbearing Age from Rural India
Issue:
Volume 2, Issue 6, November 2014
Pages:
270-276
Received:
29 September 2014
Accepted:
10 November 2014
Published:
20 November 2014
Abstract: Objective: Investigate impact of community based programs for creating nutrition and health awareness of women of child bearing age for prevention of anemia. Design: Intervention comprising of informal meetings, live demonstrations of iron rich recipes from green leafy vegetables and kitchen garden activity. Women with Hb<11 g/dl had to be given iron folic acid tablets and formed the supplemented group (SG) while those with Hb>11 g/dl formed non supplemented group (NSG). Settings: Three villages near Pune city, Maharashtra, India. Subjects: Rural non pregnant women (n= 317) of childbearing age (15-35 yr). Results: Prevalence of severe anemia (Hb<10 g/dl) reduced significantly from 19.2% to 7.1% and 11.0% in the first and second year respectively. At the end of first year, the proportion of women shifting into higher grade of Hb was significantly lower in NSG (38.2%) compared to SG (71.6%), but was exclusively due to interventions. Further, proportion of women showing such improvement in Hb was significantly (p = 0.003) higher (61.5%) among women with higher participation (>=50% meetings) compared to those with (29.8%) lower participation (<25% meetings). This was also true with regard to actual practice of repeating the demonstrated iron rich recipes at home. Impact after two years was reduced, however, the participation in interventional activities continued to show association with improvement in Hb (p = 0.06). Conclusion: Our observations highlight that developing action programs for improving nutritional awareness to enhance consumption of iron rich foods through dietary diversification has great potential for preventing anaemia in rural India.
Abstract: Objective: Investigate impact of community based programs for creating nutrition and health awareness of women of child bearing age for prevention of anemia. Design: Intervention comprising of informal meetings, live demonstrations of iron rich recipes from green leafy vegetables and kitchen garden activity. Women with Hb<11 g/dl had to be given iron folic acid tablets and formed the supplemented group (SG) while those with Hb>11 g/dl formed non suppleme11 g/dl had to be given iron folic acid tablets and formed the supplemented group (SG) while those with Hb>...
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Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania
Lugwisha Esther Hellen,
Fabian Christina,
Othman Chande Othman
Issue:
Volume 2, Issue 6, November 2014
Pages:
277-284
Received:
6 November 2014
Accepted:
12 November 2014
Published:
18 November 2014
Abstract: The physicochemical composition of pomegranate (Punica granatum L.) fruits from Kimara, Dar es Salaam during open air storage ripening process were determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while mineral elements and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were always harvested at the mature stage and allowed to ripen during open air storage. The determinations were done immediately after arrival at the laboratory and thereafter at intervals of two days from the day of harvest to the 8th day. The results showed that fresh pomegranate fruits had high moisture content range of (89.6%-77.5%), low titratable acidity (<0.86% ca), low crude fat (0.30 g/100 g-fw), low ash content (0.35 g/100 g-fw), moderate crude fibre content (4.20 g/100 g-fw), high ascorbic acid content (53.7 - 20.4 mg/100 g-fw), high total sugars content (48.9% - 29.1%), moderate reducing sugar content (42.0% - 25.5%) and sucrose content (5.7% - 2.0%). Of the mineral elements (K, Ca and Na) determined, the highest content was of Ca (1086 mg/100 g-fw.). Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the pomegranate fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.84 mg/100 g-fw for Fe. Except for sucrose which was increasing during storage ripening, the moisture content, acidity content, ascorbic acid content, total sugar content and reducing sugar content were all decreasing as the fruit was ripening while in storage. There were no significant changes during storage ripening for levels of crude fat, ash, minerals and heavy metals. The results of this study suggest that these fruits could highly contribute in the improvement of the nutrition of consumers.
Abstract: The physicochemical composition of pomegranate (Punica granatum L.) fruits from Kimara, Dar es Salaam during open air storage ripening process were determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-in...
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Biochemical and Nutritional Impact of Celery and Turnip Leaves on Induced Obese by High Fat Diet (HFD)
Issue:
Volume 2, Issue 6, November 2014
Pages:
285-302
Received:
21 November 2014
Accepted:
30 November 2014
Published:
8 December 2014
Abstract: The high fiber diet is reported to have substantial health benefits such as anti-obesity. So, this study evaluated the effect of celery and turnip leaves on high fat diet (HFD) induced-obese rats. Sprague-Dawley male rats aged 4 weeks old divided 6 groups: G1, fed on basal diet and G2 fed on HFD during the nutritional experimental period, G3 fed on HFD with oral administrated water extract of celery, G4 fed on HFD with oral administrated water extract of turnip leaves, G5 and G6 fed on HFD containing fresh blanch of celery and turnip leaves (as 5% fiber content), respectively for 7 weeks. Finally, at the end of experimental period the blood samples were collected. Rats were weighted, killed and organs were removed. Histopathological and adipose tissue tests were evaluated. Results: Generally, the results showed that the treated rats by celery and turnip leaves had significant decrease in body weight gain and feed intake compared to positive control. Also, celery and turnip leaves had significant decrease in TG, TC, LDL-C and VLDL-C.Similarly, celery and turnip leaves caused reductions in the atherogenic index and coronary risk index (AI and CRI). The liver and kidney functions were decreased when rats fed on HFD with celery and turnip leaves compared to positive control. And rats fed on celery and turnip leaves diets had significant increase in fasting insulin concentration compared to positive control. Concerning histopathological findings; the HFD group had a high changes in liver and kidney. The rats fed on HFD with water extract of both celery and turnip leaves had normal aorta, while some changes in liver and kidney were detected. The rats fed on HFD with 5% as fiber from turnip leaves had a few changes in liver and kidney. The rats feeding on HFD with fresh blanch celery had the lowest weight of total adipose tissue mass and no. of pad cell. Conclusion: using vegetables caused decrease in serum lipid profile, loss body weight, reductions in AI, CRIand prevent the accumulation of white adipose tissue (WAT) in rats. Also, it is a good sources of fiber and bioactive compounds which using as functional compounds.
Abstract: The high fiber diet is reported to have substantial health benefits such as anti-obesity. So, this study evaluated the effect of celery and turnip leaves on high fat diet (HFD) induced-obese rats. Sprague-Dawley male rats aged 4 weeks old divided 6 groups: G1, fed on basal diet and G2 fed on HFD during the nutritional experimental period, G3 fed on...
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