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   2017| October-December  | Volume 6 | Issue 4  
    Online since January 22, 2020

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Storage effects on phytochemicals, antioxidant activity and sensory quality of fenugreek (Trigonella Foenum-Graecum L.) microgreens and mature leaves
Manjula D Ghoora, N Srividya
October-December 2017, 6(4):59-68
Microgreens are tiny and delicate form of edible leafy greens gaining increasing popularity amongst consumers. Microgreens (FMG) and mature leaves (FML) of fenugreek were compared for their phytochemical content, antioxidant activity and sensory quality during a storage period of 14 days at 10 °C. The greens were evaluated for the following phytochemicals-ascorbic acid (AsA), total polyphenols (TPP) and lutein (LUT) using standard procedures on 0D, 7D and 14D of storage. The antioxidant activity was determined using the DPPH radical scavenging activity (DPPH RSA) and FRAP assays at the same intervals during storage. Sensory quality was evaluated in terms of freshness, colour, wiltness, typical aroma and tenderness of the greens. The organoleptic acceptability of microgreens was tested through incorporation in common recipes. Comparatively higher initial levels of AsA, TPP, DPPH, RSA and FRAP were recorded in FMG and exhibited greater retention throughout the storage period as compared to FML. FMG also maintained better sensory quality than FML on storage. All microgreens incorporated recipes were found to have good acceptability. Thus, fenugreek microgreens represent a good source of phytochemicals with high antioxidant potential and sensory quality. These could be used in conjunction with regular green leafy vegetables to enrich the health benefits of common diets.
[ABSTRACT]   Full text not available  [PDF]
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An awareness study on galactogenic foods and development of its product
Zoya Nureen, Shruti Kabra, Rahila Rawoof
October-December 2017, 6(4):69-75
A holistic dietary, herbal and healthy resource for pregnant and post-partum women is based on the food and herbs that are used traditionally. Galactogouges are those foods or herbs that help in the production of Milk in lactating mothers. The product developed was nutritionally rich Ladoo made with varied kind of lactogenic food such as Fenugreek seeds, Aniseeds, Dink, Almonds, Cashew nuts, Fox nut seeds (Phool Makhana) and Ghee. The product provides good amount of Protein, calcium, Vitamins, Minerals, Functional property and has a good satiety value. Microbial analysis was carried out its Shelf life studies, Sensory evaluation, using a five scale point was performed considering the sensory attributes like Color, Taste, Texture, Aroma and Overall acceptability of the product. The other aspects covered in the study were packaging material, budgeting and the awareness was created among lactating nursing mothers. Trial supplementations were also provided to the subjects of the study.
[ABSTRACT]   Full text not available  [PDF]
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Assessment of overweight and underweight of bangladeshi adults using waist-to-height ratio: A cross sectional analytic study
Tania Sultana, Md Nazmul Karim, Tahmeed Ahmed, Md Iqbal Hossain
October-December 2017, 6(4):39-45
Waist-to-Height-Ratio (WHtR) may be an alternate anthropometric index that can overcome the constraint of Body-Mass-Index (BMI) cut-off values for assessing health-risks. To get suitable cut-off values of WHtR, this study evaluated its use as a substitute to BMI cut-off <18.5 and >25 to identify adult undernutrition and overweight respectively. During 2012 a cross-sectional-study was conducted among 650 adult-attendants of the Dhaka-Hospital of icddr,b in Bangladesh. Waist-circumference, height and weight of 260 male and 390 female aged 19-60 years were measured. Sensitivity and specificity of WHtR against BMI<18.5 and BMI ≥ 25 were determined. Significant positive linear correlation was found between WHtR and BMI in males (r = 0.807, p<0.001) and females (r = 0.823, p<0.001). Based on BMI <18.5, area under receiver-operatingcharacteristic- curve (AUC) for WHtR among males was 0.888; 95% CI 0.850-0.927 and females was 0.889; 95% CI 0.855-0.922, and on BMI ≥25 among males it was 0.936; 95% CI 0.890-0.982 and among females it was 0.955; 95% CI 0.933-0.976. WHtR cut-off <0.44 for male and <0.48 for female to identify undernutrition, and ≥0.51 for male and ≥0.53 for female to identify overweight were chosen separately based on highest corresponding Youden-index. These cut-offs of WHtR intimately make out adult nutritional status as defined by BMI.
[ABSTRACT]   Full text not available  [PDF]
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Comparison of bioactive compounds and enzymatic antioxidants in white button mushroom and oyster mushroom
Reena Sahu, Yashodhara Verma
October-December 2017, 6(4):28-31
Mushroom is a fungi belonging to basidiomycetes family. It is used for several purposes such as medicine, food, sweets. The present work was started with an aim to compare the bioactive compounds namely (protein, total phenol, total carotenoid, total flavonoid), of different types of mushroom. The results showed that white button mushroom had highest amount of protein content (4.93+0.12 μg g-1). Maximum content of flavonoids (5.41+0.15 mg/100 g) was observed the oyster mushroom (paddy straw). Total phenol content was highest (16.21+0.44 mg/100 g) in oyster mushroom (paddy straw). Highest amount of total carotenoids (16.21+0.44 mg/100 g) was seen in oyster mushroom (paddy straw). The enzymatic antioxidant polyphenol oxidase was observed to be highest (31.74+3.49 m mol min-1g-1fw).
[ABSTRACT]   Full text not available  [PDF]
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Development and storage study of mango-papaya fruit bar
PP Bhalerao, MD Waghmare, VR Parate, MI Talib
October-December 2017, 6(4):21-27
A novel convenient fruit bar using Mango (Mangifera indicia L.) and Papaya (Carica papaya) was developed. The bars were prepared by using boiled mango-papaya pulp (3:1) with varying sugar proportion (60:40, 50:50, 40:60 and 30:70). The prepared homogenous mixture of 78° Brix consisted of pectin (2.5%), maltodextrin (1%) and citric acid (1%). The developed fruit bars were quantitatively evaluated for texture, physicochemical properties and storage stability for 2 months. The results showed a significant increase (p ≤ 0.05) in acidity, moisture and Total soluble solids upon storage. Moreover, the texture profile of the developed fruit bars indicated an increase in hardness and stickiness upon storage. The sensory evaluation by hedonic scale revealed that 40:60 proportion of fruit and sugar possessed highest acceptance. The use of sugar with fruit pulp can result in suitable firmness and texture of the product.
[ABSTRACT]   Full text not available  [PDF]
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Optimization of mango vinegar production by using response surface methodology (RSM)
A Harika, T Sathish, OV S Reddy
October-December 2017, 6(4):46-58
Fruit vinegar is one of the fermented products that combine beneficial properties of a fruit and vinegar, which is gaining importance as a functional nutraceutical food. The present study is aimed at optimizing the acetic acid fermentation conditions for mango (Mangifera indica Linn.) vinegar production by Response Surface Methodology (RSM). The juice was extracted from mango fruits by enzymatic treatment and adjusted to 25°Brix. It was used as a substrate for vinegar production, first by alcoholic fermentation using Saccharomyces cerevisiae strain (CFTRI 101) that gave 11% (v/v) ethanol, followed by acetic acid fermentation using Acetobacter aceti• (MTCC No: 2945) that produced >4.5% acidity. The ethanol and acetic acid levels produced were analyzed by Spectrophotometric method and titrimetric method, respectively. The optima of temperature, pH, time, ethanol content and inoculum volume were found to be 30 °C, 4.5, 113 h, 8.0% and 10.5%, respectively for the highest yield of acetic acid (65.12 g/L) by the RSM. This has a dual advantage of effective use of surplus mango fruit as well as a value-added new vinegar product.
[ABSTRACT]   Full text not available  [PDF]
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Assessment of nutritional status of patients suffering from appendicitis in Gilgit city, Pakistan
Zubair Hussain, Shahid Mahmood, Ghulam Mueen-ud-din, Sonia Afzal, Babar Hussain, Adil Abbas
October-December 2017, 6(4):32-38
Appendicitis is the inflammation of appendix which is present at the first part of large intestine. The aim of the study was to assess the nutritional health status and correlation of appendicitis with diet. Previous studies investigate that most of the patients suffered from appendicitis were young adults among them females are more prone to this disease. It was also explored that less consumption of fiber were the main cause of prevalence of appendicitis. Accuracy were accessed after making two groups normal volunteers and appendicitis victims. Normal volunteers were randomly selected from schools and family members while appendicitis victims were selected from four different hospitals located in Gilgit city (District Head Quarter Hospital, Seehat Foundation, Aga Khan Health Hospital and City Hospital) Gilgit Baltistan, Pakistan. Stratified sample of 100 adults, aged 16-50 years. It was observed that females (67.4%) were more prone to appendicitis as compare to male (36.8%). More than (55.2%) young adults between the ages of 18-30 years were suffering from appendicitis as compared to other life stage groups. All the appendicitis suffered volunteers had less servings of fruits and vegetables while the servings of fast/junk food was much higher given in Food Guide Pyramid as recommended by WHO. The finding of present study reveals that nutritional health status is also the leading factor responsible for appendicitis in Gilgit city of Pakistan.
[ABSTRACT]   Full text not available  [PDF]
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Sustainable prevention of renal calculus in urinary system
Barbara Pyszczuk
October-December 2017, 6(4):10-16
Introduction: Kidney stone (renal calculus, lat. nephrolithasis, urolithasis) is the third most frequent urinary disease. It occurs on the entire world and affects up to 5% of the population between 30 and 50 years old which indicates that the disease is a serious social issue. A significant role in ethiology of the disease is a diet. Aim: The prevention of kidney stones in urinary system and their recurrence. Dietary recommendations in kidney stone may vary depending on the kind of kidney stones. Proper nutrition in people suffering from renal calculus may be crucial in treatment. The diet ought to cover an individual's calorie requirement and provide proper and balanced amount of macro-and micro-nutrients. The patient has to be provided with carefully elaborated diet plan according to their individual needs regarding renal function, age, nutritional condition and metabolic disorders. Since there is no way to analyze the precipitation, making particular nutrition recommendations is not always possible thus, there have been elaborated nutrition guidelines to prevent kidney stones. Conclusion: The most effective way of prevention of renal calculus is limiting the intake of animal proteins, increasing the consumption of fruit and vegetables, decreasing the amount of salt in diet, regulated intake of calcium and proper hydration of the system.
[ABSTRACT]   Full text not available  [PDF]
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Extraction and microencapsulation of polyphenols from grape pomace
Gurunath Mote, M Talib
October-December 2017, 6(4):96-102
The present research projects aim to optimization extraction and microencapsulation of polyphenols from Indian grape pomace. The effect of increasing concentration of ethanol and methanol (0, 25, 50, 75 and 100%) and contact time (0, 1, 2, 3, 4, and 5 hours) at 25 °C temperature on the extraction of Total Polyphenols (TP) from Thompson Seedless Grape Pomace (TSGP) was examined. The highest phenolic content of 21.60 mg GAE/g was obtained using 75% methanol solutions. The extracts were encapsulated by two types of wall material, which are maltodextrin and gum arabic Core: coating material ratios (1:1 and 1:2), five different Maltodextrin (MD): Gum Arabic (GA) ratios (10:0, 8:2, 6:4, 4:6 and 2:8), and four different inlet temperatures (120, 140, 160, 180 °C) were investigated. Total phenolic contents were evaluated; the most efficient microcapsules were obtained with 8:2 ratio of MD:GA at 140 °C inlet temperature.When maltodextrin was used and the core: coating material ratio was 1:1, total polyphenols was between 9.4-17.4 mg GAE/g and it was calculated as 6.6-11.2 mg GAE/g polyphenols for the ratio of 1:2.
[ABSTRACT]   Full text not available  [PDF]
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Kefiran - A therapeutic biofilm: A review
Vyshnavi Manthani, Prabha Rao
October-December 2017, 6(4):82-89
Kefir, a unique alcoholic fermented milk beverage made using kefir grains is originated in Caucasus Mountains. Kefir grains consist of heterogeneous microflora embedded in a polysaccharide matrix called kefiran which is considered as Biofilm which has many food applications due to its therapeutic value. Kefiran exhibits significant properties that have inspired the scientists to unravel the secrets of it. Factors like medium, incubation condition, nitrogen source and so on will affect the production of kefiran. Kefiran has prebiotic nature stimulating the growth of probiotics in the gastro-intestinal tract of human beings. It extends certain therapeutic benefits major being, balancing of the microbiota in intestine, Treating Lactose Intolerance, Anticholesterolemic property, Anti-carcinogenic property.
[ABSTRACT]   Full text not available  [PDF]
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Multipurpose sweet herbal powder
Hetal Bhanushali, Bushra Girach, Anuradha Shekhar
October-December 2017, 6(4):17-20
Multipurpose sweet herbal powder was made to incorporate herbs in daily diet. It can be added in beverages like tea, coffee, milk as well as cookies, khakras, etc. The recipe can be made without adding sugar as Stevia was used as a natural sweetener with ginger, cardamom, cinnamon, mint, lemon grass adding all herbs in standard amount the multipurpose herbal powder was made. It contains many minerals necessary for daily diet such as vitamin A, vitamin B-Complex, vitamin C, zinc, chromium, potassium, calcium, manganese, Ccopper, iron, etc. Sensory evaluation using scoring test was done for shelf life and standardization. Packing, labeling, budgeting and marketing was also included in study.
[ABSTRACT]   Full text not available  [PDF]
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Trends of nutrition status among children below five years and nutrition intervention in Marsabit County, Kenya
Buke G Dabasso
October-December 2017, 6(4):1-9
Child under nutrition continues to be a problem in Kenya despite effort by both government and non-government agencies to tackle the problem. The objective of this study was to determine the trends of malnutrition in Marsabit County and nutrition interventions among children below five years. In this paper malnutrition prevalence was examined by analyzing the Kenya Demographic Health Survey (KDHS) data set of 2003 and 2009 and by using reports of KDHS 1998 and 2014. Data from Multiple Indicator Cluster Surveys (MICS) by UNICEF (2008) was used for Marsabit nutritional outcome. Systematic review of literature was done by searching for relevant articles through PubMed. Embase, OvdSP and other relevant sites. While the national nutritional status is on decreasing trend from KDHS 1998 to KDHS 2014, Marsabit county nutritional status is still high. The food crisis intervention data shows persistent drought and conflict as the cause of food shortage and crisis. The findings underscore the need to understand the multiple social and political dimensions of food insecurity, such as poverty and recurrent drought in arid areas. The increased rate of underweight and wasting from 2003 to 2014 shows that food security interventions have not been effective in addressing malnutrition among children in Marsabit County.
[ABSTRACT]   Full text not available  [PDF]
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Nutrient content evaluation of rainfed rice varieties in sekebanza area, Democratic Republic of Congo
Franck Ngoyi Tshite, Van Tshiombe Mulamba, Daniel Dibue Munkamba, Jules Bongobele
October-December 2017, 6(4):90-95
Study was carried out to evaluate nutrient content of five rainfed lines of rice (IR47686-13, NERICA11, WAB569-35-1-1-1-HB, WAB781-140-1-1-HB, WAB897-B-B-B-B2) introduced in INERA GIMBI station. NERICA4 was used as local improved control. After moving away the husk, samples were separated in Husk and brown grains. These were separately analyzed at the Laboratory of biochemistry and food technology of CGEA/ CREN-K, in Kinshasa. Following parameters were evaluated on 100 g of each sample: moisture content (%), ash (%), fat (%), protein (%), dietary fibre (%) and lignin (%). Statistical analysis did not reveal significant difference in evaluated parameters of each part (grain and husk) of all varieties (Table 1), except protein content and lignin in husk (Table 3). Moisture, ash, protein, fibre, lignin and fat content were determined according to AOAC methods. It appears that the contents expressed as g/100 g (%) range as follows: moisture, 12.09-10.85; ash 1.51-1.01; protein, 7.57-5.70; fat, 2.73-0.93; fibre, 0.95-0. 74 and lignin, 2.34-1.82 for brown grain. For husk, following values (%) were obtained: moisture, 8.72-7.22; ash, 22.85- 15.83; protein, 1.77-1.45; fibre, 44.34-35.63; lignin, 59.00-45.58. These results can orient industry makers in the choice of rice varieties for milling to fight against malnutrition.
[ABSTRACT]   Full text not available  [PDF]
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