Journal of Food and Nutrition Sciences

Volume 2, Issue 4, July 2014

  • Effect of Statroltea on Lipid Metabolism in Rats Fed on High-Fat Diet

    Feumba Dibanda Romelle, Oben Julius Eyong, Mbofung Carl Moses

    Issue: Volume 2, Issue 4, July 2014
    Pages: 99-104
    Received: 29 May 2014
    Accepted: 5 June 2014
    Published: 20 June 2014
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    Abstract: The present study was undertaken to evaluate the anti-obesity potential of a phenolic- rich herbal tea beverage produced in northern regions of Cameroon from the leaves of Stathmostelma sp. (Statroltea). The effect of Statroltea (5 mg/Kg/day) on lipid metabolism was assayed in male rats fed on either standard or high-fat diet for 60 days. Rats of ... Show More
  • Dried Fruits – Brief Characteristics of their Nutritional Values. Author’s Own Data for Dietary Fibers Content

    Gyurova, Desislava Krasteva, Enikova, Rositsa Kirilova

    Issue: Volume 2, Issue 4, July 2014
    Pages: 105-109
    Received: 20 May 2014
    Accepted: 11 June 2014
    Published: 20 June 2014
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    Abstract: A review of nutritional and dietetic properties of dried fruits, such as natural and concentrated sources of sugars, vitamins A, C, niacin, riboflavin and folate, potassium and trace elements of iron and copper, and of organic acids, phytonutrients with antioxidant properties was made. Many important properties of dry fruits have a low glycemic ind... Show More
  • Determination of Mn, Fe, Cu and Zn in Indigenous Complementary Infant Flour from Kenya by Total-Reflection X-Ray Fluorescence

    Kilavi Pamella Kageliza, Maina David Muchori, Gatari Michael Gichuru, Wagner Annmarie, Adeleye Michael

    Issue: Volume 2, Issue 4, July 2014
    Pages: 110-116
    Received: 28 May 2014
    Accepted: 17 June 2014
    Published: 30 June 2014
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    Abstract: Four dietary trace elements were determined in indigenous complementary infant flours collected from mothers in rural areas of Kenya using total-reflection x-ray technique. A high variability of these trace element levels were observed in the samples. The variability was dependent on type of ingredients used, the proportions of these ingredients in... Show More
  • Nutrient Intake, Nutrient Status and Pattern of Infections in HIV Sero-Positive Patients in Chulaimbo Sub-District Hospital, Kenya

    Agatha Christine Onyango, Mary Khakoni Walingo, Grace Mbagaya, Rose Kakai

    Issue: Volume 2, Issue 4, July 2014
    Pages: 117-123
    Received: 29 May 2014
    Accepted: 12 June 2014
    Published: 30 June 2014
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    Abstract: HIV worsens the nutritional status by increasing the body’s requirement for food and also leads to opportunistic infections, which in turn, increase body nutrition requirements. The objective was to assess nutrient intake, nutrient status and nutritional status and establish the infection pattern of HIV seropositive patients attending a Comprehensi... Show More
  • Determination of Pesticide Residues in Plant-Based Foods from the Republic of Macedonia

    Vesna Kostik, Bistra Angelovska, Evgenija Kiroska-Petreska, Biljana Bauer

    Issue: Volume 2, Issue 4, July 2014
    Pages: 124-129
    Received: 2 June 2014
    Accepted: 12 June 2014
    Published: 30 June 2014
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    Abstract: The present study investigates pesticide residues in samples of fresh and processed fruits and vegetables produced in Republic of Macedonia. Investigations were carried out as a part of the National Monitoring Programme under the recommendations of the European Food Safety Authority (EFSA). From September 2012 to June 2013, a total of 168 samples o... Show More
  • Assessment of Breakfast Eating Habits and its Association with Cognitive Performance of Early Adolescents (11-13 Years) in Shebedino District, Sidama Zone, Southern Ethiopia

    Anchamo Anato Adole, Markos Budusa Ware

    Issue: Volume 2, Issue 4, July 2014
    Pages: 130-137
    Received: 12 June 2014
    Accepted: 26 June 2014
    Published: 10 July 2014
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    Abstract: Background: Regular consumption of breakfast is associated with improved cognitive performance and nutrient intake in adolescents. Despite breakfast’s positive attributes, many children go to school without breakfast. The objective of this study was to assess the association between breakfast eating habits and cognitive performance among early adol... Show More
  • Antioxidants in Fig (Ficus carica L.) and their Effects in the Prevention of Atherosclerosis in Hamsters

    Manal Said Tawfik, Mona Alhejy

    Issue: Volume 2, Issue 4, July 2014
    Pages: 138-145
    Received: 14 June 2014
    Accepted: 28 June 2014
    Published: 10 July 2014
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    Abstract: Phenolics are an important constituent of fruit quality because of their contribution to the taste, color and nutritional properties of fruit. This study aimed to determine the level of phenolics in fig. In addition, it is also to study their impact on early atherosclerosis. The used methodology was by feeding 30 hamsters which were grouped into th... Show More
  • Distribution of the Total Arsenic Content in Drinking Water Obtained from Different Water Sources in the Republic of Macedonia

    Vesna Kostik, Biljana Gjorgeska, Bistra Angelovska, Biljana Bauer, Sofija Petkovska

    Issue: Volume 2, Issue 4, July 2014
    Pages: 146-155
    Received: 19 June 2014
    Accepted: 7 July 2014
    Published: 20 July 2014
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    Abstract: The present study investigates the total arsenic (As) content in the samples of drinking water in the Republic of Macedonia, which is obtained from different water sources, such as: springs, surface accumulations, underground accumulations and drilled wells. From January 2013 to December 2013, a total of 780 samples obtained from the public water s... Show More
  • Comparison between Light and Diet Food in Relation to Conventional Food Through the Analyze of Labels

    Margarete Frutuoso Antunes, Daniela Soares de Oliveira, Rafael Resende Maldonado

    Issue: Volume 2, Issue 4, July 2014
    Pages: 156-161
    Received: 15 June 2014
    Accepted: 9 July 2014
    Published: 20 July 2014
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    Abstract: The aim of this work was to analyze light and diet food and to compare them with conventional version identifying compliance with the recommendations set by the Brazilian law. Seventy light and diet food were selected. The variation of the amount of nutrients compared to conventional version was calculated. The products were divided into 6 categori... Show More
  • Quality Assessment of Nigerian Honeys Sourced from Different Floral Locations

    Ndife Joel, Kida Fatimah, Makarfi Tijjani

    Issue: Volume 2, Issue 4, July 2014
    Pages: 162-167
    Received: 9 July 2014
    Accepted: 16 July 2014
    Published: 30 July 2014
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    Abstract: Comparative studies on the quality of honey obtained from different floral locations in Nigeria were investigated. Parameters such as physical properties, chemical, mineral, microbial contents and antimicrobial activity as well as organoleptic quality were evaluated. The results of the physico-chemical properties show the following range of values ... Show More
  • Comparative Evaluation of Chemical and Functional Properties of Some Lima Bean Varieties (Phaseolus Lunatus) Consumed in Arondizuogu, Imo state, Nigeria

    Obiakor- Okeke, P. N.

    Issue: Volume 2, Issue 4, July 2014
    Pages: 168-172
    Received: 11 July 2014
    Accepted: 19 July 2014
    Published: 30 July 2014
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    Abstract: Aim: A comparative assessment of chemical and functional properties of some varieties of lima bean consumed in Arondizuogu, Imo state were carried out. Methodology: Seven varieties of lima bean, identified on the basis of colour were purchased from a local market. One kilogram of each variety was cleaned, washed with tap water and milled into fine ... Show More
  • Development of Lemon Fruit Flavored Tasty Saline Functional Powder Drinks

    Bellal Hossain

    Issue: Volume 2, Issue 4, July 2014
    Pages: 173-178
    Received: 2 July 2014
    Accepted: 21 July 2014
    Published: 30 July 2014
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    Abstract: Nowadays, agglomerated citrus fruit flavored Tasty Saline functional powder drink represents a very appealing functional beverage for adult customers. It is produced by mixing basic ingredients (refined sucrose, refined common salt, encapsulated lemon flavor, dextrose anhydrous and potassium chloride) which were followed by agglomeration. Agglomera... Show More
  • Nutritional Status and Associated Factors among Orphan Children below the Age of Five Years in Gondar City, Ethiopia

    Teklemariam Gultie, Endalkew Sisay, Girum Sebsibie

    Issue: Volume 2, Issue 4, July 2014
    Pages: 179-184
    Received: 21 July 2014
    Accepted: 29 July 2014
    Published: 10 August 2014
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    Abstract: Introduction: Orphan and vulnerable children are at high risk for malnutrition due to poor economic status, less medical and social care. Despite the high number of Orphans and Vulnerable Children with potential risk for malnutrition in Ethiopia, there is insufficient evidence that indicates the nutritional status as well as the effect of orphan ho... Show More
  • Supplementation of Infant Formula with Probiotics, Prebiotics, DHA & ARA: A Systematic Review

    Tambakhe M. K., Pawar P. A.

    Issue: Volume 2, Issue 4, July 2014
    Pages: 185-194
    Received: 14 July 2014
    Accepted: 30 July 2014
    Published: 10 August 2014
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    Abstract: There are recommendations to guide parents to help their infants make the transition from milk to weaning foods, but they differ in their focus in developed or developing countries and on the physiological and behavioral reasons that underlie the introduction of weaning foods. According to recommendations, ideally, term infants should begin weaning... Show More
  • Effects of Whey Protein Concentrate on Shelf Life of Cookies Using Corn and Sunflower Oils

    Melina Erben, Hugo Diego Sánchez, Carlos Alberto Osella

    Issue: Volume 2, Issue 4, July 2014
    Pages: 195-199
    Received: 21 July 2014
    Accepted: 9 August 2014
    Published: 20 August 2014
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    Abstract: The objective of this work was to study the effect of whey protein concentrate (WPC) on shelf life of cookies using corn and sunflower oils as fat source. Wheat flour was partially replaced by WPC with levels of 5, 7.5, 10 and 15 %. A User Defined Design was used and the three following responses were measured: peroxide index (meqO2/kg), flavour (s... Show More
  • Air Frying a New Technique for Produce of Healthy Fried Potato Strips

    Shaker, M. Arafat

    Issue: Volume 2, Issue 4, July 2014
    Pages: 200-206
    Received: 25 July 2014
    Accepted: 11 August 2014
    Published: 20 August 2014
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    Abstract: The objective of this work was carried out to study the evaluate air frying process as a new technique for frying process. The Potato strips were fried in both air-frying machines (Tefal Actifry) at 180ºC±5ºC for 40 min and traditional frying process at 180ºC for 40 min, 6 min/batch. After frying, the moisture and oil uptake were determined. Change... Show More