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   Table of Contents - Current issue
January-March 2020
Volume 9 | Issue 1
Page Nos. 1-21

Online since Wednesday, June 17, 2020

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Welcome Medknow with new guidelines p. 1
Ravinder Singh
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Pumpkin powder (Cucurbita maxima)-supplemented string hoppers as a functional food p. 2
Anuruddika Malkanthi, Umadevi S Hiremath
Background: Pumpkin has frequently been used as a functional food due to its nutritional and health benefits. In this study, a new application of dried pumpkin powder in string hoppers production is shown. Aim: The main aim of this work is to evaluate the addition of the dried pumpkin powder into rice flour on the physical, functional, nutritional, and sensory properties of string hoppers. Materials and Methodology: String hoppers were prepared using white rice flour, which was substituted at 0%, 10%, 15%, and 20% with pumpkin pulp powder. Sensory evaluation was conducted to select best accepted combination. Nutrition analysis was carried out for the best accepted product. Results: On sensory evaluation, 20% pumpkin pulp powder-incorporated string hoppers received the highest scores for appearance (8.06), color (7.93), aroma (8.02), taste (7.80), texture (7.93), and overall acceptability (8.13). This was selected as the best accepted pumpkin-incorporated string hoppers. The nutrient composition of 20% pumpkin pulp powder-incorporated string hoppers and control was moisture (47.79, 51.38%), ash (1.22, 0.059%), protein (6.12, 3.68%), and crude fiber (0.72, 0.29%), and significant increase of nutrients was observed in pumpkin pulp powder-incorporated string hoppers compared to control. Beta carotene content of the accepted string hoppers increased significantly (2.54 mg/100 g). Significant increase in potassium, calcium, magnesium, and phosphorus content was also observed (227.2 mg, 16.44 mg, 19.83 mg, and 18.83 mg/100 g, respectively). Nearly 20% addition of pumpkin pulp powder increased the antioxidant activity significantly (0.056 mmol/ascorbic acid equivalents/100 g). Conclusion: Pumpkin pulp powder can be successfully supplemented into the traditional string hoppers and used as a functional food with its improved nutritional composition.
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Effect of white sesame seeds and cayenne pepper on quality in reduced sodium and low-fat precooked pork patties p. 7
Jen-Hua Dave Cheng, Shu-Tai Wang, Shu-Chen Lin
Background: These precooked products have challenge of flavor change and shelf life during refrigerated storage. Sesame seeds and cayenne pepper can effectively inhibit lipid oxidation and discoloration in meat system. Limited research has focused on their functionalities on the reduced sodium and low-fat meat category. Materials and Methods: The characteristics of reduced sodium and low-fat precooked pork patties prepared with white sesame seeds or cayenne pepper were analyzed for pH, Hunter L*, a*, and b*, heme iron, and 2-thiobarbituric acid-reactive substances (TBARS) at refrigerated day 0, 4, and 7. Results: There was a non-significant interaction between treatment and storage time for measurements. Despite of the natural redness from the cayenne pepper, the color of precooked pork patties was preserved with cayenne pepper and white sesame seeds with higher Hunter a*value compared to the control. The TBARS values demonstrated considerable antioxidant activity of white sesame seeds or cayenne pepper in precooked pork patties, while the treatment with cayenne pepper has a significantly lower value than the control. Conclusion: It is concluded that the addition of white sesame seeds or cayenne pepper alleviated the problems of lipid oxidation and discoloration in precooked pork patties.
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Entomophagy evaluation and nutritional potential of two edible insects sold in the markets of the city of Man (Côte d'Ivoire) p. 10
Adjoua Christiane Eunice Boko, Djédoux Maxime Angaman, Sika Hortense Blei
Background: Insect consumption remains an important part of the culture of many people around the world, particularly in Africa and Asia. Nearly 1900 edible species have been recorded worldwide. In terms of nutrition, insects are very rich in protein. They contain protein 3–4 times more than pork or chicken for the same weight of material. This content varies greatly depending on the species of insects and their diet, but some insects are more nutritious than beef, crustaceans, and fish. Entomophagy would represent an alternative for people in developing countries and a solution against hunger for under-nuanced populations. In Côte d'Ivoire, nine species have been identified. Aims and Objectives: This study was conducted to evaluate entomophagy in the city of Man and to establish nutritional potential of two edible insect species sold on the markets. Materials and Methods: To do this, a survey was conducted of which 150 people were interviewed randomly and properties of two edible insects Imbrasia oyemensis and Macrotermes subhyalinus were determined. Results: In total 63.7% consumed insects. Entomophagy was related to sex (χ2= 5.17, ddl = 1, 1 − p = 97.71). However, the consumption is motivated by nutritional value (48%) and taste (25.4%); however, disgust (38.1%) and culture (23.8%) limit entomophagy. Furthermore, this study showed that caterpillars (35.9%) and termites (25.0%) were highly prized by the population. Physicochemical characteristics of Imbrasia oyemensis and Macrotermes subhyalinus collected were analyzed. Indeed, insects consumed consist of various nutrients such as lipids, proteins, vitamins, and carbohydrates. About analyses, protein contents ranged from 32.065% ± 2.385% to 51.545% ± 2.385% had a significantly higher content for I. oyemensis. In addition, these species had a high-fat content of up to 46.065% ± 0.31% dry matter (DM). The energy values of 100 g of DM of I. oyemensis and M. subhyalinus were 532.448 ± 1.82 and 616.529 ± 6.87 kcal, respectively. Conclusion: These insects therefore represent a great nutritional value and a real source of energy for humans.
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Glycemic index and glycemic load of multigrain chapatti (Indian flatbread) in healthy adult individuals p. 16
S Nasreen, Zubaida Azeem
Introduction: Chapatti is a common Indian breakfast cereal-based preparation prepared from whole wheat flour and is consumed as a staple in various parts of India, especially North India. A multigrain chapatti developed and glycemic index (GI) and glycemic load (GL) of both preparations are analyzed to find out whether high fiber, high protein ingredients interfere with the glycemic response. Methodology: Seventeen healthy adult men and women non-pregnant and non-lactating (18–45 years) were selected to volunteer the study. GI values were assessed using the standard method suggested by FAO/WHO 1998 (1). Participants in three different sessions were served with reference food i.e., aqueous solution of glucose, basic chapatti (made with 100% whole wheat flour) as reference food and multigrain chapatti (made with 70% whole wheat flour mixed with other grains, namely oats, soya bean, psyllium husk, jowar, and green gram dhal). Multigrain chapatti recipe was first standardized for the accuracy. Blood glucose concentration was analyzed using the one-prick finger capillary glucose analyzer in fasting state (0 min) and 15, 30, 45, 90, and 120 min, respectively, after ingestion of test food, GI was then calculated, and relative difference between GI of test and reference food was calculated, and statistical difference among different food was analyzed. Results: The GI value of the test food (multigrain chapatti) resulting from the analyses was 45.61 ± 18.06 for (104 g corresponding to 50 g available carbohydrate), and the GL value was 4.88 per serving, i.e., 30 g, which is comparably less when compare to basic chapatti made with 100% wheat flour (i.e., 94.95 g of wheat flour corresponding to 50 g available carbohydrate) 61.41 ± 21.37 and GL for one serving, i.e., 30 g, 9.45 ± 2. Conclusion: Inclusion of high fiber, nutrient-dense ingredients to recipe-like chapatti can be encouraged at the community level for improving dietary adequacy. These results can be considered as guidelines in the development of the healthy nutrient-dense product for consumers keen to pick healthy alternatives to their diets.
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Diet and COVID-19 p. 20
Ravinder Singh
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