Search results for: nutritional supplements

Authors: Sandoval Villa Héctor, Estrada Velazco Evaristo, Chavarría Alamilla Luis

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Pleurotus ostreatus is a common edible mushroom with a number of properties that can help to solve the nutritional and economical problems of people in Chiapas, Mexico. The objective of this project was to produce the mushroom under a sustainable management in which only regional products were allowed as a way to promote the cultivation and consumption of Pleurotus ostreatus; 5 different substrates were tested as well as 2 sanitation methods. The obtained results showed that the highest yields were obtained using corn husk and a thermal sanitation method. Pests and diseases were not a problem during the project but they appeared more in the substrates sanitized with calcium hydroxide.

Keywords: Pleurotus ostreatus, substrates, sanitation.

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Authors: Carmiña L. Vargas-Zapata, María A. Conde-Sarmiento, Maria Consuelo Maestre-Vargas

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Calcium is an essential element for good growth and development of the organism, and its requirement is increased at school age. Low socio-economic populations of developing countries such as Colombia may have food deficiency of this mineral in schoolchildren that could be reflected in calcium biochemical indicators, bone alterations and anthropometric indicators. The objective of this investigation was to evaluate some calcium biochemical indicators in a group of schoolchildren of low socioeconomic level from Barranquilla city and to correlate with body mass index. 60 schoolchildren aged 7 to 15 years were selected from Jesus’s Heart Educational Institution in Barranquilla-Atlántico, apparently healthy, without suffering from infectious or gastrointestinal diseases, without habits of drinking alcohol or smoking another hallucinogenic substance and without taking supplementation with calcium in the last six months or another substance that compromises bone metabolism. The research was approved by the ethics committee at Universidad del Atlántico. The selected children were invited to donate a blood and urine sample in a fasting time of 12 hours, the serum was separated by centrifugation and frozen at ˗20 ℃ until analyzed and the same was done with the urine sample. On the day of the biological collections, the weight and height of the students were measured to determine the nutritional status by BMI using the WHO tables. Calcium concentrations in serum and urine (SCa, UCa), alkaline phosphatase activity total and of bone origin (SAPT, SBAP) and urinary creatinine (UCr) were determined by spectrophotometric methods using commercial kits. Osteocalcin and Cross-linked N-telopeptides of type I collagen (NTx-1) in serum were measured with an enzyme-linked inmunosorbent assay. For statistical analysis the Statgraphics software Centurium XVII was used. 63% (n = 38) and 37% (n = 22) of the participants were male and female, respectively. 78% (n = 47), 5% (n = 3) and 17% (n = 10) had a normal, malnutrition and high nutritional status, respectively. The averages of evaluated indicators levels were (mean ± SD): 9.50 ± 1.06 mg/dL for SCa; 181.3 ± 64.3 U/L for SAPT, 143.8 ± 73.9 U/L for SBAP; 9.0 ± 3.48 ng/mL for osteocalcin and 101.3 ± 12.8 ng/mL for NTx-1. UCa level was 12.8 ± 7.7 mg/dL that adjusted with creatinine ranged from 0.005 to 0.395 mg/mg. Considering serum calcium values, approximately 7% of school children were hypocalcemic, 16% hypercalcemic and 77% normocalcemic. The indicators evaluated did not correlate with the BMI. Low values ​​were observed in calcium urinary excretion and high in NTx-1, suggesting that mechanisms such as increase in renal retention of calcium and in bone remodeling may be contributing to calcium homeostasis.

Keywords: Calcium, calcium biochemical, indicators, school children, low socioeconomic status.

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Authors: Maryam Nazari, Majid Karandish, Alihossein Saberi

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Obesity as a global health challenge motivates pharmaceutical industries to produce anti-obesity drugs. However, effectiveness of these agents is remained unclear. Because of popularity of dietary supplements, the aim of this study was tp investigate the effects of Conjugated Linoleic Acid (CLA) and L-carnitine (LC) on serum glucose, triglyceride, cholesterol and weight changes in diet induced obese rats. 48 male Wistar rats were randomly divided into two groups: Normal fat diet (n=8), and High fat diet (HFD) (n=32). After eight weeks, the second group which was maintained on HFD until the end of study, was subdivided into four categories: a) 500 mg Corn Oil (as control group), b) 500 mg CLA, c) 200 mg LC, d) 500 mg CLA+ 200 mg LC.All doses are planned per kg body weights, which were administered by oral gavage for four weeks. Body weights were measured and recorded weekly by means of a digital scale. At the end of the study, blood samples were collected for biochemical markers measurement. SPSS Version 16 was used for statistical analysis. At the end of 8^th week, a significant difference in weight was observed between HFD and NFD group. After 12 weeks, LC significantly reduced weight gain by 4.2%. Trend of weight gain in CLA and CLA+LC groups was insignificantly decelerated. CLA+LC reduced triglyceride level significantly, but just CLA had significant influence on total cholesterol and insignificant decreasing effect on FBS. Our results showed that an obesogenic diet in a relative short time led to obesity and dyslipidemia which can be modified by LC and CLA to some extent.

Keywords: Conjugated linoleic acid, high fat diet, L-carnitine, obesity.

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Authors: L. Strauta, S. Muižniece-Brasava

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Even though legumes possess high nutritional value and have a rather high protein content for plant origin products, they are underutilized mostly due to their lengthy cooking time. To increase the presence of legume-based products in human diet, new extruded products were made of cow peas (Vigna unguiculata (L.) Walp.). But as it is known, adding different moisture content to flour before extrusion can change the physical properties of the extruded product. Experiments were carried out to estimate the optimal moisture content for cow pea extrusion. After extrusion, the pH level had dropped from 6.7 to 6.5 and the lowest hardness rate was observed in the samples with additional 9 g 100g^-1 of moisture - 28±4N, but the volume mass of the samples with additional 9 g100g^-1 of water was 263±3 g L^-1; all samples were approximately 7±1mm long.

Keywords: Cow pea, extrusion-cooking, moisture, size.

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Authors: İsmail Hakkı Kalyoncu, Nilda Ersoy, Ayşe Yalcın Elidemir, Muhammed Emin Karalı

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Gilaburu (Viburnum opulus L.) grown naturally in Anatolia. In this study, some physico-chemical (sugar, acid, protein, crude fat, crude fiber, ash etc.) characteristics and mineral composition of Gilaburu fruit have been investigated. The length, width, thickness, weight, total soluble solid, protein, crude ash, crude fiber and crude oil of fruit were found to be 1.12 cm, 1.58 cm, 1.87 cm, 0.87 g, 14.73 %, 0.2 %, 0.11 %, 6.56 % and 0.4 %, respectively. The seed of fruit mean weight, length, width and thickness were determinated as 0.08 g, 7.76 cm, 7.67 cm and 1.66, respectively. In addition 27 mineral elements (Al, Mg, Na, Ba, Ca, Ni, Cd, P, Cr, Pb, S, Cu, Se, Fe, K, Sr, Li, Z, V, Ag, Bi, Co, Mn, B, Ga, In, Ti) were analyzed. Gilaburu (Viburnum opulus L.) fruit was richest in potassium (10764.764 ppm), Mg (1289.088 ppm) and P (1304.169 ppm).

Keywords: Gilaburu (Viburnum opulus L.), nutritional properties, physico-chemical properties.

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Authors: S. Azadmard-Damirchi, K. Alirezalu, B. Fathi Achachlouei

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Microwave energy is a superior alternative to several other thermal treatments. Extraction techniques are widely employed for the isolation of bioactive compounds and vegetable oils from oil seeds. Among the different and new available techniques, microwave pretreatment of seeds is a simple and desirable method for production of high quality vegetable oils. Microwave pretreatment for oil extraction has many advantages as follow: improving oil extraction yield and quality, direct extraction capability, lower energy consumption, faster processing time and reduced solvent levels compared with conventional methods. It allows also for better retention and availability of desirable nutraceuticals, such as phytosterols and tocopherols, canolol and phenolic compounds in the extracted oil such as rapeseed oil. This can be a new step to produce nutritional vegetable oils with improved shelf life because of high antioxidant content.

Keywords: Microwave pretreatment, vegetable oil extraction, nutraceuticals, oil quality

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Authors: M. R. Gad El- Kareem, A. M. K. Abdel Aal, A. Y. Mohamed

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During 2011 and 2012 seasons, Zaghloul date palms received four sprays of silicon (Si) at 0.05 to 0.1% and selenium (Se) at 0.01 to 0.02%. Growth, nutritional status, yield as well as physical and chemical characteristics of the fruits in response to application of silicon and selenium were investigated. Single and combined applications of silicon at 0.05 to 0.1% and selenium at 0.01 to 0.02% was very effective in enhancing the leaf area, total chlorophylls, percentages of N, P and K in the leaves, yield, bunch weight as well as physical and chemical characteristics of the fruits in relative to the check treatment. Silicon was superior to selenium in this respect. Combined application was favorable than using each alone in this connection. Treating Zaghloul date palms four times with a mixture of silicon at 0.05% + selenium at 0.01% resulted in an economical yield and producing better fruit quality.

Keywords: Date Palms, Zaghloul, Silicon, Selenium, leaf area.

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Authors: Saadoudi Mouni, Hamebaba Leila, Abdeddaim Mohamed

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In Algeria, some fruit trees produce fruits in free nature. Such trees are Celtis australis, Crataegus azarolus, Crataegus monogyna and Zizyphus lotus. In spite of their appreciable consumption, their nutritional value remains unknown. The objective of this study is the determination of sugars in the pulpe and almond of the above fruits. The biochemical analysis shows that these fruits present interesting contents of soluble sugars which confers significant caloric intakes to them. As well as significant fibres which give them therapeutic and industrial benefits? The analysis of the almonds shows that it contains considerable contents of sugars which enable them to be an energetic food.

Keywords: Celtis australis, Crataegus azarolus, Crataegus monogyna, Zizyphus lotus, Fibres, Soluble sugars.

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Authors: Novi Khila Firani, Elisa Nesdyaningtyas

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Kwashiorkor is one of nutritional problem in Indonesia, which lead to decrease immune system. This condition causes susceptibility to infectious disease, especially tuberculosis. Development of new tuberculosis vaccine will be an important strategy to eliminate tuberculosis in kwashiorkor. Previous research showed that 38-kDa Mycobacterium tuberculosis protein is one of the potent immunogen. However, the role of oral immunization with 38- kDa Mycobacterium tuberculosis protein to the number of lymphocytes in the rat model of kwashiorkor is still unknown. We used kwashiorkor rat model groups with 4% and 2% low protein diet. Oral immunization with 38-kDa Mycobacterium tuberculosis protein given with 2 booster every week. The lymphocytes number were measured by flowcytometry. There was no significant difference between the number of lymphocytes in the normal rat group and the kwashiorkor rat groups. It may reveal the role of 38-kDa Mycobacterium tuberculosis protein as a potent immunogen that can increase the lymphocytes number from kwashiorkor rat model same as normal rat.

Keywords: kwashiorkor rat, lymphocytes, 38-kDa Mycobacterium tuberculosis protein

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Authors: İsmail Hakkı Kalyoncu, Nilda Ersoy, Ayşe Yalcın Elidemir, Cansu Dolek

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Some physico-chemical characteristics and mineral composition of 'Karayemis' (Prunus laurocerasus L.) fruits which grown naturally in Norteast Turkey was studied. 28 minerals ( Al, Mg, B, Mn, Co, Na, Ca, Ni, Cd, P, Cr, Pb, Cu, S, Fe, Zn, K, Sr, Li, As, V, Ag, Ba, Br, Ga, In, Se, Ti) were analyzed and 19 minerals were present at ascertainable levels. Karayemis fruit was richest in potassium (7938.711 ppm), magnesium (1242.186 ppm) and calcium (1158.853 ppm). And some physico-chemical characteristics of Karayemis fruit was investigated. Fruit length, fruit width, fruit thickness, fruit weight, total soluble solids, colour, protein, crude ash, crude fiber, crude oil values were determined as 2.334 cm, 1.884 cm, 2.112 cm, 5.35 g, 20.1 %, S99M99Y99, 0.29 %, 0.22 %, 6.63 % and 0.001 %, respectively. The seed of fruit mean weight, length, width and thickness were found to be 0.41 g, 1.303 cm, 0.921 cm and 0.803, respectively.

Keywords: Prunus laurocerasus L., physico-chemical properties, nutritional properties.

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Authors: Rosshairy Abd Rahman, Chooi-Leng Ang, Razamin Ramli

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Feed is one of the factors which play an important role in determining a successful development of an aquaculture industry. It is always critical to produce the best aquaculture diet at a minimum cost in order to trim down the operational cost and gain more profit. However, the feed mix problem becomes increasingly difficult since many issues need to be considered simultaneously. Thus, the purpose of this paper is to review the current techniques used by nutritionist and researchers to tackle the issues. Additionally, this paper introduce an enhance algorithm which is deemed suitable to deal with all the issues arise. The proposed technique refers to Hybrid Genetic Algorithm which is expected to obtain the minimum cost diet for farmed animal, while satisfying nutritional requirements. Hybrid GA technique with artificial bee algorithm is expected to reduce the penalty function and provide a better solution for the feed mix problem.

Keywords: Artificial bee algorithm, feed mix problem, hybrid genetic algorithm.

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Authors: Rostam Abdi, Ahmad Abdi, Zahra Vahedi Langrodi

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The aim of this study is to investigate four-week resistance exercise and milk supplement on NT-proBNP and plasma troponin I of male students. Concerning the methodology of the study, 21 senior high school students of Ardebil city were selected. The selected subjects were randomly shared in three groups of control, exercise- water and exercise- milk. The exercise program includes resistance exercise for a big muscle group. The subjects of control group rested during the study and did not participate in any training. The subjects of exercise- water experimental group immediately received 400 cc water after exercise and exercise- milk group immediately received 400 cc low fat milk. Control-water groups consumed the same amount of water. 48 hours before and after the last exercise session, the blood sample of the subjects were taken for measuring the variables. NT-proBNP and Troponin I concentrations were measured by ELISA. For data analysis, one-way variance analysis test, correlated t-test and Bonferroni post hoc test were used. The significant difference of p ≤ 0.05 was accepted. Resistance training along with milk consumption leads to increase of plasma NT-proBNP, however; this increase has not reached the significant level. Furthermore, meaningful increase was observed in plasma NT–proBNP in exercise group between pretest and posttest values. Furthermore, no meaningful difference was observed between groups in terms of Troponin I after milk consumption. It seems that endurance exercises lead to change in the structure of heart muscle and is along with an increase of NT-proBNP. Furthermore, there is the possibility that milk consumption can lead to release of heart troponin I. The mechanism through which protein supplements have been put on heart troponin I is unknown and requires more research.

Keywords: Resistance exercise, milk, NT-proBNP, Troponin I.

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Authors: A. G. Silva Sobrinho, L. G. A. Cirne, V. T. Santana

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The aim of this trial was to evaluate fatty acid profile of meat from lambs fed on diets containing 0, 12.5 and 25.0% mulberry hay as a substitute for the concentrate. Twenty-four feedlot Ile de France lambs (average weight of 15kg and average age of 60 days) were randomized to receive the different diets and slaughtered at 32kg body weight. Increases were observed in the concentrations of the saturated pentadecanoic, heptadecanoic and arachidic fatty acids; of the monounsaturated nervonic fatty acid and of the polyunsaturated α-linolenic, ɣ-linolenic and eicosapentaenoic fatty acids. Increased conjugated linoleic acid (CLA) was also found in the meat of lambs fed on 12.5% mulberry hay. In addition, the omega-3 composition was augmented, while the omega-3/omega-6 ratio was decreased in mulberry hay-fed animals. In conclusion, a more desirable fatty acid profile was observed in lamb meat following the substitution of mulberry hay in the concentrate of fed, resulting in improved nutritional characteristics of the meat.

Keywords: Alternative food, fatty acids, feedlot, sheep meat.

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Authors: Susana Matos, António Pinto, Conceição Castilho, Paula Reis Correia, António Cardoso Monteiro

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Yogurts are prepared by fermenting milk with bacterial cultures consisting of a mixture of Streptococcus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The main aim of this investigation was to develop a majority goat yogurt, with the addition of sheep milk in order to have a final product with good physicochemical quality properties and sensorial attributes. Four types of yogurts were prepared presenting the following proportion of goat and sheep milk respectively: C100 – 100%; C80 – 80%/20%; C60 – 60%/40%; C50 – 50%/50%. The goat milk was from the Serrana Jarmelista breed and the sheep milk from the Serra da Estrela breed. The inclusion of sheep milk improved attractiveness to consumers, and it also improved the nutritional value of the product, mainly the fatty acid and mineral contents. The C50 yogurt was preferred by 28% of the panellists, followed by the C100 with 16%  and the commercial cow yogurt was 40% of preferences.

Keywords: Goat, sheep, yogurt.

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Authors: Soni Yadav, Sitansu Kumar Verma, Jitendra Singh, Ajay Kumar

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This article comprises detail information about L-asparaginase, encompassing topic such as various sources of L-asparaginase, mechanism and properties of L-asparaginase. Also describe the production, cultivation and purification of L-asparaginase along with information about the application of L-asparaginase. L-asparaginase catalyzes the conversion reaction to convert asparagine to aspartic acid and ammonia. Asparagine is a nutritional requirement for both normal and tumor cell. Present scenario has found that L-asparaginase has been found to be a best anti tumor or antileukemic agent. In the recent years this enzyme gained application in the field of clinical research pharmacologic and food industry. It has been characterized based on the enzyme assay principle hydrolyzing L-asparagine into L-aspartic acid and ammonia. It has been observed that eukaryotic microorganisms such as yeast and filamentous fungi have a potential for L-asparaginase production. L-asparaginase has been and is still one of the most lengthily studied therapeutic enzymes by scientist and researchers worldwide.

Keywords: L-asparaginase, antitumor, solid state fermentation, chemotherapeutic.

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Authors: Supat Chaiyakul, Direk Sukkasem, Patnachapa Natthapanpaisith

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Sinlek rice flour beverage or instant product is a dietary supplement for dysphagia, or difficulty swallowing. It is also consumed by individuals who need to consume supplements to maintain their calorific needs. This product provides protein, fat, iron, and a high concentration of carbohydrate from rice flour. However, the application of native flour is limited due to its high viscosity. Starch modification by controlling starch retrogradation was used in this study. The research studies the effects of rice flour concentration and retrogradation treatment on the physical properties of instant Sinlek brown rice. The native rice flour, gelatinized rice flour, and flour gels retrograded under 4 °C for 3 and 7 days were investigated. From the statistical results, significant differences between native and retrograded flour were observed. The concentration of rice flour was the main factor influencing the swelling power, solubility, and pasting properties. With the increase in rice flour content from 10 to 15%, swelling power, peak viscosity, trough, and final viscosity decreased; but, solubility, pasting temperature, peak time, breakdown, and setback increased. The peak time, pasting temperature, peak viscosity, trough, and final viscosity decreased as the storage period increased from 3 to 7 days. The retrograded rice flour powders had lower pasting temperature, peak viscosity, breakdown, and final viscosity than the gelatinized and native flour powders. Reduction of starch viscosity by gelatinization and controlling starch retrogradation could allow for increased quantities of rice flour in instant rice beverages. Also, the treatment could increase the energy and nutrient densities of rice beverages without affecting the viscosity of this product.

Keywords: Instant rice, pasting properties, pregelatinization, retrogradation.

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Authors: K. Reza-Yazdi, M. Fallah, M. Khodaparast, F. Kateb, M. Hosseini-Ghaffari

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The objective of this study was to determine effect of dietary essential oil (EO) compounds, which contained cinnamaldehyde, eugenol, peppermint, coriander, cumin, lemongrass, and an organic carrier on feed intake, milk composition, and rumen fermentation of dairy cows during heat exposure. Thirty-two Holstein cows (days in milk= 60 ± 5) were assigned to one of two treatment groups: a Control and EO fed. The experiment lasted 28 days. Dry matter intake (DMI) was measured daily while and milk production was measured weekly. Our result showed that DMI and milk yield was decreased (P < 0.01) in control cows relative to EO cows. Furthermore, supplementation with EO was associated with a decrease in the molar proportion of propionate (P < 0.05) and increase (P < 0.05) in acetate to propionate ratio. In conclusion, EO supplementations in diets can be useful nutritional modification to alleviate for the decrease DMI and milk production during heat exposure in lactating dairy cows.

Keywords: Dairy cow, feed additive, plant extract.

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Authors: Ranjit Chatterjee, P. K. Paul

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The influence of organic amendments and inorganic fertilizers on cabbage head was investigated to determine their effect on storage behavior and organoleptic quality. Field cabbage was raised by combining fourteen different treatments comprising of organic amendments and inorganic fertilizers at different levels. The result showed that nutrient schedule of the crop significantly influenced the physiological loss in weight (PLW) and organoleptic quality of cabbage head and judicious selection of nutrient combination can extend the storage life and reduce the post harvest detoriaration of head. The nutrient schedule comprising of higher level of FYM (16 t ha^-1) along with 75% of recommended inorganic fertilizers in conjugation with seedling inoculation of biofertilizer emerged as potential nutrient source for improving storage life, marketability and maintaining nutritional and organoleptic quality under ambient storage condition.

Keywords: Cabbage head, Organic amendments, Organoleptic quality, Physiological loss in weight (PLW).

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Authors: Imelda Angeles-Agdeppa, Anne C. Kurilich, Yashna Harjani, Mario V. Capanzana

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The effectiveness of consuming a nutrient fortified oat drink on iron, zinc, vitamin A and vitamin C status was assessed among a cohort of school-aged Filipino children. Ultimate study implementation permitted only a within-subject comparison of change in nutritional status after four months of consuming a nutrient fortified oat drink. Thirty-eight anemic children (5-8 years) consumed an oat drink fortified with iron as NaFeEDTA, zinc, vitamin A and vitamin C for 120 days. Height, weight, serum nutrient levels, anemia status and dietary intake were assessed pre and post intervention. Thirty-four anemic children completed the intervention. After 4 months of intervention, prevalence of anemia decreased by 68% and significant improvements in iron and vitamin A status were observed. Results demonstrate the effectiveness of the fortified oat drink in alleviating anemia in young children and highlight the value of fortification programs

Keywords: Anemia, Children, Fortified Oat Drink, Nutrient status

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Authors: Chakkrit Snae, Michael Brueckner

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In this paper the authors present the framework of a system for assisting users through counseling on personal health, the Personal Health Assistance Service Expert System (PHASES). Personal health assistance systems need Personal Health Records (PHR), which support wellness activities, improve the understanding of personal health issues, enable access to data from providers of health services, strengthen health promotion, and in the end improve the health of the population. This is especially important in societies where the health costs increase at a higher rate than the overall economy. The most important elements of a healthy lifestyle are related to food (such as balanced nutrition and diets), activities for body fitness (such as walking, sports, fitness programs), and other medical treatments (such as massage, prescriptions of drugs). The PHASES framework uses an ontology of food, which includes nutritional facts, an expert system keeping track of personal health data that are matched with medical treatments, and a comprehensive data transfer between patients and the system.

Keywords: Personal health assistance service, expert system, ontologies, knowledge management, information technology.

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Authors: C. S. Marques, M. J. Reis Lima, J. Oliveira, E. Teixeira-Lemos

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The growing concerns for physical wellbeing and health have been reflected in the way we choose food in our table. Nowadays, we are all more informed consumers and choose healthier foods. On the other hand, stroke, cancer and atherosclerosis may be somehow minimized by the intake of some bioactive compounds present in food, the so-called nutraceuticals and functional foods. The aim of this work was to make a revision of the published studies about the effects of some bioactive compounds, namely lycopene in human health, in the prevention of diseases, thus playing the role of a functional food. Free radical in human body can induce cell damage and consequently can be responsible for the development of some cancers and chronic diseases. Lycopene is one of the most powerful antioxidants known, being the predominant carotenoid in tomato. The respective chemistry, bioavailability, and its functional role in the prevention of several diseases will be object of this work. On the other hand, the inclusion of lycopene in some foods can also be made by biotechnology and represents a way to recover the wastes in the tomato industry with nutritional positive effects in health.

Keywords: Tomato, lycopene, bioavailability, functional foods, carotenoids, cancer and antioxidants.

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Authors: Khosro Mohammadi

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The grain quality of chickpea in Iran is low and instable, which may be attributed to the evolution of cultivars with a narrow genetic base making them vulnerable to biotic stresses. Four chickpea varieties from diverse geographic origins were chosen and arranged in a randomized complete block design. Mesorhizobium sp. cicer strain SW7 was added to all the chickpea seeds. Chickpea seeds were planted on October 9, 2013. Each genotype was sown 5 m in length, with 35 cm inter-row spacing, in 3 rows. Weeds were removed manually in all plots. Results showed that Analysis of variance on the studied traits showed significant differences among genotypes for N, P, K and Fe contents of chickpea, but there is not a significant difference among Ca, Zn and Mg continents of chickpea. The experimental coefficient of variation (CV) varied from 7.3 to 15.8. In general, the CV value lower than 20% is considered to be good, indicating the accuracy of conducted experiments. The highest grain N was observed in Hashem and Jam cultivars. The highest grain P was observed in Jam cultivar. Phosphorus content (mg/100g) ranged from 142.3 to 302.3 with a mean value of 221.3. The negative correlation (-0.126) was observed between the N and P of chickpea cultivars. The highest K and Fe contents were observed in Jam cultivar.

Keywords: Cultivar, genotype, nitrogen, nutrient, yield.

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Authors: Raquel P. F. Guiné, Ana R. B. Figueiredo, Paula M. R. Correia, Fernando J. Gonçalves

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The purpose of the present work was to develop an innovative food product with nutritional properties as well as appealing organoleptic qualities. The product, a jam, was prepared with the beans’ cooking water combined with fresh apple or carrot, without the addition of any conservatives. Three different jams were produced: bean and carrot, bean and apple and bean, apple and cinnamon. The developed products underwent a sensorial analysis that revealed that the bean, apple and cinnamon jam was globally better accepted. However, with this study, the consumers determined that the bean and carrot jam had the most attractive color and the bean and apple jam the better consistency. Additionally, it was possible to analyze the jams for their chemical components, namely fat, fiber, protein, sugars and antioxidant activity. The obtained results showed that the bean and carrot jam had the highest lipid content, while the bean, apple and cinnamon jam had the highest fiber content, when compared to the other two jams. Regarding the sugar content, both jams with apple revealed similar sugar values, which were higher than the sugar content of the bean and carrot jam. The antioxidant activity was on average 10 mg TE/g.

Keywords: Bean jam, chemical composition, sensorial analysis, product acceptability.

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Authors: Nga Phuong Dang, Terje Vasskog, Ashwiny Pandey, Rajnish Kaur Calay

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Diatoms hold great potential for nutraceutical production as they are source of high value products such as eicosapentaenoic acid (EPA) and pigment fucoxanthin. EPA has proven human health benefits, and fucoxanthin can be used as both medicinal and nutritional ingredient to prevent and treat chronic diseases. The economic perspective of commercial production of a single product from microalgae is not attractive due to the high production cost. To improve the economic viability, we explore the concept of combining the production of both EPA and fucoxanthin in a single process. In our current study, we isolated twelve new microalgae isolates from Ofotfjord. Eight of them are diatoms and 4 of them are cyanobacteria and microalgae. Screening the new diatom isolates revealed that two strains are cold-tolerant diatom which can grow at 10 °C. They accumulated significant amount of lipid, which was up to 40-60% of the dried mass. The EPA contents from the two strains ranged from 15-19% of the total fatty acid, while fucoxanthin concentrations were between 1-1.4% of the dried biomass. Comparing with other studied diatom, this is promising result. The two strains hold promise as source for EPA and fucoxanthin production.

Keywords: Microalgae, fucoxanthin, eicosapentaenoic acid, diatom, fatty acid.

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Authors: Shanmugasundaram Krishnakumari, Paramasivam Rajeswari, Subramanian Kathiravan

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Mushrooms are a group of fleshy macroscopic fungi. They have been valued throughout the world as both edible and medicine. They are highly nutritious with good amount of quality proteins, vitamins and minerals. An edible mushroom, Calocybe indica was selected to validate its nutritional and medicinal properties. Since tissue damage in hyperglycemia has been related to oxidative stress, we evaluated the enzymatic and non-enzymatic antioxidant status in the serum, liver and kidney since they are the target organs in diabetic complications. From the results, increased oxidative stress and decreased antioxidants might be related to the causation of diabetes mellitus. The treatment in the diabetic rats with the Calocybe indica showed an increase in the antioxidant system and decrease in the production of free radicals. The mushrooms which contain antioxidant phytochemicals has potential free radical scavenging capacity and hence can induce the antioxidant system in the body significantly reduces the generated free radicals thereby maintaining the normal levels of the antioxidants

Keywords: Antioxidants, Calocybe indica, diabetes mellitus, edible mushroom, oxidative stress.

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Authors: Ilze Beitane

Abstract:

The influence of flakes from biologically activated hull-less barley grain and malt extract on chemical composition of yoghurt was studied. Pasteurized milk, freeze-dried yoghurt culture YF-L811 (Chr. Hansen, Denmark), flakes from biologically activated hull-less barley grain (Latvia) and malt extract (Ilgezeem, Latvia) were used for experiments. Yoghurt samples with and without flakes from biologically activated hull-less barley grain and malt extract were analyzed for content of total solids, total proteins, fats, amino acids and riboflavin. The addition of flakes from biologically activated hull-less barley grain and malt extract allowed increase of nutritional value of yoghurt samples. There was obtained the increase of total proteins (p>0.05) and the decrease of fat (p>0.05). The presence of flakes from biologically activated hull-less barley grain and malt extract in yoghurt samples provided significant increase of amino acids amount (p<0.05) and riboflavin concentration (p<0.05).

Keywords: Chemical composition, hull-less barley grain, malt extract, yoghurt.

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Authors: Ebunoluwa G. Gabriel, Victoria A. Jideani, Daniel I. O. Ikhu-Omoregbe

Abstract:

The current desire in food and industrial emulsification is the use of natural emulsifiers. Bambara groundnut flour (BGNF) and its starch (BGNS) will serve both emulsifying and nutritional purposes if found suitable. This current study was aimed at investigating the emulsifying properties of BGNF/BGNS. BGNS was extracted from the BGNF. Emulsions were prepared using a wide range of flour-oil-water and starch-oil-water composition as generated through the application of Response Surface (D-optimal) design. Prepared emulsions were investigated for stability to creaming/sedimentation (using the kinetic information from turbiscan) and flocculation/coalescence (by monitoring the droplet diameter growth using optical microscope) over 5 days. The most stable emulsions (one BGNF-stabilized and the other BGNS-stabilized) were determined. The optimal emulsifier/oil composition was 9g/39g for BGNF and 5g/30g for BGNS. The two emulsions had only 30% and 50% growth in oil droplet diameter respectively by day 5, compared to over 3000% in the unstable ones. The BGNF-stabilized emulsions were more stable than the BGNS-stabilized ones. Emulsions were successfully stabilized with BGNF and BGNS.

Keywords: Bambara groundnut, coalescence, creaming, emulsification, emulsion, emulsion stability.

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Authors: Brou K., Guéhi T., Konan A. G., Gbakayoro J. B., Gnakri D.

Abstract:

Two types of crushing were applied to grains of red sorghum: manual crushing using a mortar and pestle of kitchen and mechanical crushing using a hammer mill. The flours obtained at the end of these various crushing were filtered and subdivided in different fractions according to the diameters of the mesh of the sieves (0.16mm; 0.25mm; 0.315mm; 0.4mm, and 0.63mm…). Some physical, chemical and nutritional traits of these flours were evaluated using Association of Official Analytical Chemists (AOAC). In vitro digestibility of these flours was also studied with freezing of flour 1% like substrate and α-amylase from B. licheniformis (E.C.3.2.1.1; Megazyme, Wicklow, Ireland). The results revealed that the batches of flours which have the finest diameters as 0.16mm; 0.25mm are the richest one in nutrients and are also the most digestible. Also mechanical crushing is the best mean to obtain significant amount of flours. In conclusion, the type of crushing and the size of the particles have an impact on the final concentration of some nutrients of the flours obtained. Indeed, the finest particles (0.16mm – 0.25mm 0.315mm) obtained after sifting of the flours are more nutritive and have a better digestibility than others size. So the finest particles could be advised for management of cereals namely the sorghum for the production of the infantile foods.

Keywords: Nutrients, digestibility, crush, flour, milling, granulometry.

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Authors: Ayu S. Muhamad, Michael Gleeson

Abstract:

Immunomodulators are substances that alter immune system via dynamic regulation of messenger molecules. It can be divided into immunostimulant and immunosuppressant. It can help to increase immunity of people with a low immune system, and also can help to normalize an overactive immune system. Aim of this study is to investigate the effects of in vitro exposure to low and high doses of several immunomodulators which include caffeine, kaloba and quercetin on antigen-stimulated whole blood culture cytokine production. Whole blood samples were taken from 5 healthy males (age: 32 ± 12 years; weight: 75.7 ± 6.1 kg; BMI: 24.3 ± 1.5 kg/m2) following an overnight fast with no vigorous activity during the preceding 24 h. The whole blood was then stimulated with 50 μl of 100 x diluted Pediacel vaccine and low or high dose of immunomodulators in the culture plate. After 20 h incubation (5% CO2, 37°C), it was analysed using the Evidence Investigator to determine the production of cytokines including IL-2, IL-4, IL-10, IFN-γ, and IL-1α. Caffeine and quercetin showed a tendency towards decrease cytokine production as the doses were increased. On the other hand, an upward trend was evident with kaloba, where a high dose of kaloba seemed to increase the cytokine production. In conclusion, we found that caffeine and quercetin have potential as immunosuppressant and kaloba as immunostimulant.

Keywords: Caffeine, cytokine, immunomodulators, kaloba, quercetin.

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Authors: Z. Didar, A. Pourfarzad, M. H. Haddad Khodaparast

Abstract:

Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their high amount of fibers, vitamins and minerals. Despite nutritional benefits of whole flour, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, effect of several lactic acid bacteria sourdough on Toast bread is investigated. Sourdough from lactic acid bacteria (Lb. plantarum, Lb. reuteri) with different dough yield (250 and 300) is made and incubated at 30°C for 20 hour, then added to dough in the ratio of 10, 20 and 30% replacement. Breads that supplemented with Lb. plantarum sourdough had lower phytic acid. Higher replacement of sourdough and higher DY cause higher decrease in phytic acid content. Sourdough from Lb. plantarum, DY = 300 and 30% replacement cause the highest decrease in phytic acid content (49.63 mg/100g). As indicated by panelists, Lb. reuteri sourdough can present the greatest effect on overall quality score of the breads. DY reduction cause a decrease in bread quality score. Sensory score of Toast bread is 81.71 in the samples that treated with Lb. reuteri sourdough with DY = 250 and 20% replacement.

Keywords: Phytic Acid, Sourdough, Toast Bread, Whole Wheat Flour, Lactic Acid Bacteria.

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