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Nutritional and Sensory Evaluation of Wheat Biscuits Fortified with Baobab (Adansonia Digitata L.) Fruit Pulp
Ngah Chlobelle Tenguh Kongwe,
Wilson Agwanande Ambindei,
Ngwasiri Pride Ndasi,
Ngah Clanthea Bih Wase,
Ejoh Aba Richard,
Edith Nig Fombang
Issue:
Volume 11, Issue 4, July 2023
Pages:
107-116
Received:
13 May 2023
Accepted:
13 June 2023
Published:
21 July 2023
Abstract: As a potential source of calcium and or minerals, the nutritional, physical, and sensory characteristics of biscuits enriched with baobab pulp were studied. The six blends of composite flours used were prepared by incorporating baobab pulp flour (BPF) into wheat flour at 0, 5, 10, 15, 20, 25, and 30%. The BPF and biscuits produced were evaluated for nutritional, physical, and sensory quality and antioxidant activity. The results showed an increase in the proximate composition and antioxidant activity with increased incorporation of baobab flour. There was also an increase in protein (10.93 to 15.16%), lipid (45.66 to 51.83%), fiber (1.27 to 11.75%), and ash content (3.45 to 7.57%) but a decrease in carbohydrate (35.59 to 10.81%) and moisture content (3.10 to 2.88%) with increase incorporation. The mineral profile also showed an increase in calcium (88.88 - 751.90 mg/100 gDM), magnesium (79.06 to 105.65 mg/100 gDM), and Fe (2.29 to 6.03 mg/100 gDM) with the addition of baobab flour. Sensory evaluation showed that the most organoleptically accepted biscuits were those produced using 5% BPF though all the biscuit blends obtained were found to be suitable for use to combat calcium deficiency disorders. The 5% BPF had a high mineral profile with biscuits produced that were rich in calcium (350.19 mg/100 g), magnesium (80.81 mg/100 g), and iron (3.09 mg/100 g) as well as a high amount of antioxidants (47.62%). Thus, incorporating baobab pulp flour at various proportions improved the sensory, physical, and nutritional qualities of wheat biscuits as well as their antioxidant ability. Baobab-fortified biscuits could therefore be an alternative and accessible snack to both children and adults and could be exploited in the fight against calcium deficiency disorders.
Abstract: As a potential source of calcium and or minerals, the nutritional, physical, and sensory characteristics of biscuits enriched with baobab pulp were studied. The six blends of composite flours used were prepared by incorporating baobab pulp flour (BPF) into wheat flour at 0, 5, 10, 15, 20, 25, and 30%. The BPF and biscuits produced were evaluated fo...
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Diet, Risk Factors and Cardiovascular Diseases: Systematic Review
Amina Faheem,
Sanaullah Iqbal,
Umer Faheem
Issue:
Volume 11, Issue 4, July 2023
Pages:
117-125
Received:
10 March 2023
Accepted:
4 May 2023
Published:
9 August 2023
Abstract: Objective: Globally, CVD is the major cause of death. Improving diet and lifestyle can prevent the rapidly increasing burden of CVD. The present review aims to present the existing literature published regarding the role of diet and risk factors in the prevention of heart diseases limited to time frame from 2011 to 2022. Methods: Both quantitative such as cross sectional, correlation, retrospective case control, prospective cohort studies and qualitative studies are included in this review to gain an in-depth understanding of the dietary choices that increases the risk of CVD. The present review included a total of 45 studies. Among them, 15 studies were regarding dietary patterns of heart patients, 24 articles related to risk factors and 6 related to knowledge of risk factors among heart patients. Results: Numerous epidemiological researches had emphasized that by adopting healthy practices, like choosing a diet rich in whole grains, fruits, vegetable, fish and low in trans-fat, saturated fat, refined carbohydrates, sugar-sweetened beverages, sodium can reduce the risk of getting heart diseases. There are numerous risk factors that can contribute to heart diseases. These include both nutrition and lifestyle factors. Conclusion: There is an urgent need to educate public on nutritional issues, provide diet plans according to cost and cultural preferences, design health programs, conduct awareness seminars and counseling of CVD patients on dietary habits & physical activity mandatory for a healthy life. It is a major challenge to reduce these risks factors on both global and national level. Government, policymakers and communities should take preventive measures to reduce this huge burden of diseases.
Abstract: Objective: Globally, CVD is the major cause of death. Improving diet and lifestyle can prevent the rapidly increasing burden of CVD. The present review aims to present the existing literature published regarding the role of diet and risk factors in the prevention of heart diseases limited to time frame from 2011 to 2022. Methods: Both quantitative ...
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Distribution of Mycoflora and Assessment of Moisture Content Measurement Methods of Indian Bakery Food Products
Sowmya K. L.,
Ramalingappa B.
Issue:
Volume 11, Issue 4, July 2023
Pages:
126-131
Received:
21 June 2023
Accepted:
7 July 2023
Published:
15 August 2023
Abstract: Mycotoxins are toxic food pollutants that are created naturally by some fungus. By contaminating food, they have a harmful impact on human health. This study's major objective was to simulate food products from bakeries being contaminated. Separate bakery food samples were examined to see whether fungus and associated mycotoxins were present. One hundred fifty-nine (159) bakery food samples were collected randomly from different shops in rural sides and around Davangere city, during July to November 2022. Qualitatively, maximum number of molds were isolated and identified from bakery food samples. The most common species are Trichoderma harzianum, A. niger, Rhizopus, A. flavus, Penicillium sp, Curvularia sp, A. parasiticus, Penicillium chrysogenum, Aspergillus sp, Fusarium sp, Trichoderma sp, Alternaria sp and Mucor sp. The moisture content was found to be maximum in sweets made from dry fruits and milk followed by cakes, burfi, cookies, bread etc and minimum growth were observed in chips. Results regarding moisture content of bakery food products showed that, NS41-NS159 samples had high moisture content 60%, followed by NS1-NS11 (49.8%), NS12-NS20 (49.8%), NS21-NS35 (37.8%) and NS36-NS40 (13.6%) respectively. Results in moisture content determination in bakery food products reveals that high moisture content causes maximum growth of microorganisms on bakery food samples. Statical analysis showed that storage had a significant effect on moisture content of bakery food products.
Abstract: Mycotoxins are toxic food pollutants that are created naturally by some fungus. By contaminating food, they have a harmful impact on human health. This study's major objective was to simulate food products from bakeries being contaminated. Separate bakery food samples were examined to see whether fungus and associated mycotoxins were present. One h...
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Effects of Ingesting Amino Acids Simultaneously with Glucose and Fat on Postchallenge Metabolism in Healthy Young Women
Yukino Morita,
Natsuko Ichikawa,
Kayo Ootani,
Michitaka Naito
Issue:
Volume 11, Issue 4, July 2023
Pages:
132-139
Received:
18 July 2023
Accepted:
7 August 2023
Published:
15 August 2023
Abstract: Aim: To investigate the effects of ingesting amino acids simultaneously with glucose and fat on postchallenge glycemia and lipidemia. Methods: The subjects were eleven healthy young Japanese women (age 21.1 ± 0.1 y). In each session, the subjects ingested one of three beverages in a randomized crossover design. Materials used were an amino acid mixture (Amizet B™, 0.6 g/kg of body weight, 60 mg/kg as amino acids), glucose (1 g/kg of body weight), and fat cream (OFTT™ cream, 1 g/kg of body weight, 0.35 g/kg as fat). The three beverages were as follows: an amino acid mixture (A trial), glucose and fat cream (GF trial), or a mixture of glucose, fat cream, and amino acids (GFA trial). Venous blood samples were obtained before (0) and 0.5, 1, 2, and 3 h after ingestion in the A trial and 0, 0.5, 1, 2, 4, and 6 h after ingestion in the GF and GFA trials. Results: The ingestion of amino acids alone (without glucose) slightly stimulated the secretion of insulin, and both insulin and glucagon levels significantly increased without changes in the glucose level. Co-ingestion of fat with glucose reduced the glucose rise, and the addition of amino acids suppressed the reduction in the blood glucose rise. There were no significant effects of the ingestion of amino acids simultaneously with glucose and fat on the lipid or lipoprotein metabolism as compared to the ingestion of glucose and fat. Conclusion: Co-ingestion of amino acids with glucose and fat increased the glucose level compared to the ingestion of glucose and fat, probably by suppressing insulinotropic and glucagon-inhibitory effects. We conclude that the ingestion of amino acids simultaneously with glucose and fat inhibits postchallenge glucose metabolism but does not significantly influence lipid and lipoprotein metabolism as compared to the ingestion of glucose and fat.
Abstract: Aim: To investigate the effects of ingesting amino acids simultaneously with glucose and fat on postchallenge glycemia and lipidemia. Methods: The subjects were eleven healthy young Japanese women (age 21.1 ± 0.1 y). In each session, the subjects ingested one of three beverages in a randomized crossover design. Materials used were an amino acid mix...
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