Volume 7, Number 2 // Volume 7, Number 2
Comparative Study on the Extraction and Quantification of Polyphenols from Citrus Peels Using Maceration and Ultrasonic Technique
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Introduction India produces varied range of fruits and vegetables and is second largest vegetable as well as third largest fruit producer in the world. Therefore, the processing of fruit and vegetable play a significant role in the growth of Indian food processing sector. However, this large quantities of waste is generated throughout the year in […]
Characteristic Ice Cream using Stevia (Stevia rebaudiana) Leaf Powder as Natural Sweetener
Introduction Ice cream is one of the many other dairy products are favourable by consumers because of its sweet taste, while also has a high nutritional value which can be easily assimilated in the body. One of the important factors in determining the consumers’ acceptance in ice cream product is the used sweetener, as it […]
Investigation of Infant Feeding Practice and Nutritional Status among Selected Tribal and Non-tribal Community in Bangladesh
Introduction Malnutrition is one of the major problems of many developing countries associated with almost one-half of all child deaths globally.1 Today malnutrition not only affects individuals but its effects are passed from one generation to the next as malnourished mothers give birth to infants who struggle to develop and thrive; Survivors are left vulnerable […]
Effect of knife-fish bone powder addition on characteristics of starch and seaweed kerupuk as calcium and crude fiber sources
Introduction Knife-fish (Chitala sp) bone is a by product processing of kerupuk and amplang produced by small scale processors in Samarinda, East Kalimantan. Around, 16 tons of byproducts were produced every year (Statistic of Samarinda City, 2011). They consist of bones, gut and scales. Until now, fish bone has not been utilized optimally, only discarded and […]
Nutritional Composition and Heavy Metal Profile of Nigerian Rice Varieties
Introduction Rice is a cereal crop that belongs to the grass species Oryzasativa (Asian rice) or Oryzaglaberrima (African rice). It has grown in popularity in recent years and is one of the most consumed cereal grain in the world. Rice ranked as the third-highest agricultural commodity with worldwide production as follows when compared with other […]
Effect of Probiotic Fermented Milk (Kefir) on Some Blood Biochemical Parameters Among Newly Diagnosed Type 2 Diabetic Adult Males in Gaza Governorate
Introduction Kefir is a natural probiotic dairy product, produced by the metabolic activity of bacteria and yeasts, reputed to have a variety of health benefits for the consumers.1 The grains of Kefir consists of a mix of complex microflora like yeast, lactic acid bacteria (LAB) and may be in sometimes acetic acid bacteria found that […]
Textural Properties, Resistant Starch, and in Vitro Starch Digestibility as Affected by Parboiling of Brown Glutinous Rice in a Retort Pouch
Introduction Proper nutrition is essential for good health and the prevention or treatment of disease. Most people in Northern and North-eastern Thailand often consume glutinous rice as a source of carbohydrates. Glutinous rice has been a staple of the Thai diet for a long time. However, high consumption of glutinous rice also increases the risk […]
The Effect of Incubation Time to The Physicochemical and Microbial Properties of Yoghurt with Local Taro (Colocasia Esculenta(L.) Schott) Starch as Stabilizer
Introduction Yoghurt is one of the fermented dairy products which contained beneficial bacteria for human health. Fermentation has become a popular food processing method as it yields more nutritional products and higher therapeutic value. Recently, the yoghurt market is aimed towards more sustainable product evaluation, while also oriented to the consumers’ needs. Yoghurt quality is […]
Extraction, Purification, and Characterization of Lycopene from Jordanian Vine Tomato Cultivar, and Study of its Potential Natural Antioxidant Effect on Samen Baladi
Introduction Lycopene is one of the carotenoids that naturally occur in many fruits and vegetables and found to be measured in the blood serum.1 It is found mainly in tomatoes and other red fruits and vegetables.2 Shi et al.,3 reported that higher amounts of lycopene is found in fruits such as of watermelon, guava and […]
In vivo anti-hypercholesterolemic effect of buttermilk, milk fat globule membrane and Enterococcus faecium FFNL-12
Introduction Cholesterol plays a vital role in human body as the precursor for synthesis of steroid hormones and bile acids. In addition, it is one of main components of cell membranes where it plays essential role in their structural integrity. Cholesterol is circulating in the blood stream in lipoproteins form. The elevated level of cholesterol […]
Development of Foxtail Millet and Flying Fish Flour-Based Cookies as Functional Food
Background Functional food has been an alternative for those who want to maintain healthily and get disease-free life,1 thus the interest in getting information about diet-health interaction, particularly about functional foods, has been increased.2 The use of functional food now begins as a lifestyle in modern society. However, many factors associated with the use of […]
Impact of low 25-Hydroxyvitamin D on Handgrip Strength in adult Chinese population
Introduction Sarcopenia is considered a muscle attenuation syndrome with diminished muscle strength associated with increased risk of falls,1 disability,2 hospitalization3 and mortality.4 It has become an important global public health issue and has attracted interest over recent decades. The European Working Group on Sarcopenia in Older People emphasizes an essential role of evaluation of muscle […]
Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour
Introduction Bread is a delicacy and a well acceptable conventional baked product all over the world. Traditionally, wheat (Triticum aestivum) flour is major ingredient used in bread preparation. Also, there has been increase in demand for bread in Nigeria and other African countries in the last three decades. However, most of these African countries are […]
Revealing Antioxidant and Antidiabetic Potency of Melinjo (Gnetum Gnemon) Seed Protein Hydrolysate at Different Stages of Seed Maturation
Introduction Melinjo tree (Gnetum gnemon L.) is a family of a Gnetaceae that is found in various regions in Indonesia, especially Sumatra and Java.1 The indigenous people of Indonesia have used melinjo as vegetables or processed delicacies. Melinjo seed has been shown to contain 15-19% protein.2 The seed extract contains some beneficial effects on human […]
Evaluation of Selected Novel Delicacies of Wild Plants Using Wistar Rats: An Insight into Nutritional Quality
Introduction Wild edible plants are botanical species that are neither domesticated nor cultivated but exists in their natural habitats.1 Distribution of Plants species is influenced by drought-resistant ability, reproduction, and regeneration.2 Wild plants are tolerant, resilient and adaptive to adverse environmental condition; they can thrive in any geographical zone.3 They are abundant varieties of edible […]
Organoleptic and Physicochemical Properties of Tarts Developed from Quinoa, Chickpea and Oats Flour and Their Ranking by Topsis Method
Introduction The major cause of nutritional deficiencies is not low socio economic status of the population but the lack of improper absorption of food in the body. The malnourishment and nutritional deficiencies are common in Indian population.15 This problem is prevalent due to lack of choice for healthy food options. Therefore, people fall into the […]
In Vitro Modulation of Fecal Microflora Growth Using Fermented “Pisang Mas” Banana and Red Guava Juices
Introduction High public awareness of benefit from functional food make the consumption of probiotic drink growing every year. The annual growth rate of probiotic global retail market between 2017 and 2022 is 5.8%.1 Probiotics are defined as living microorganisms that can provide health benefits for the host. However, a product is considered as probiotic unless […]
Nutritional composition, sensory evaluation and Halal perspective African Catfish (Clarias gariepinus) fed with diets containing najasa (impurities)
Introduction African catfish (Clarias gariepinus), which in Malaysia locally known as ikan keli is one of the most popular fish species cultured, with approximately 36,534 metric tonnes produced in 2016.1 It is among the cheapest fish, fetching a retail price of as low as USD 2.00/kg (about RM 8/kg). Catfish used to have high demand in […]
Development of sweet potato flour based high protein and low calorie gluten free cookies
Introduction Cookies are widely consumed because of longer shelf life and crisp texture.1, 2 These are made traditionally using creamery methods from white wheat flour with different addition of taste enhancing ingredients like chocolate, butter, nuts, and flavors etc.3 But, consumers are demanding for nutritious cookies which could be prepared by replacing wheat flour with […]
Effectiveness of combined acetic acid and ascorbic acid spray on fresh silver carp (Hypophthalmichthys molitrix) fish to increase shelf-life at refrigerated temperature
Introduction Fish contributes approximately 16% of all animal protein and occupies a significant contribution in ameliorating the amino acids, fatty acids, lipid, soluble vitamins and micronutrients requirement of daily life throughout the world.1, 2 One of the most abundant freshwater fish species in the world is Silver carp (Hypophthalmichthys molitrix) which is distinguished by its […]
Nutritional, Functional and Sensory Properties of Ready-To-Eat Chia and Quinoa Mix Enriched Low Amylose Rice Based Porridge Mixes
Introduction Porridge is primarily a cereal-based breakfast dish consumed by people of all age groups. Because of its soft texture, easy digestibility and suitability to be used as a nutrient substituted meal for patients, porridge has been of special use while designing therapeutic diets.1 Traditional methods of porridge making involve cooking of milled food grains […]
Luteolin in the Management of Type 2 Diabetes Mellitus
Introduction Diabetes is the oldest known metabolic disorder characterized by hyperglycemia, insulin deficiency and/or insulin resistance and associated imbalance in the homeostasis of glucose, lipid and protein. The prevalence of diabetes is increasing steadily and it is estimated that 439 million people would be diagnosed with type 2 diabetes(T2DM)by the year 2030. The most common […]
Phenolic Compound Profile and Functionality of Aqueous Overripe Tempe Extracts
Introduction Tempe is a fermented food originated from Indonesia and has gained popularity in many parts of the world. This food is prepared by exposing soybeans to solid state fermentation by mixed culture of Rhizopus spp. Many studies suggested that tempe fermentation improved nutritional quality of soybeans. Isoflavones have mainly been the focus of the […]
Stability of Fried Fish Crackers as Influenced by Packaging material and Storage Temperatures
Introduction Many manufactured snacks are low in protein, vitamins and other nutrients but high in calories and fat.1,2 Snack products that usually consist of most carbohydrate and fat can be formulated with higher protein content and nutritional value by incorporating high-quality protein sources such as fish, pork, beef and chicken as well as legumes (peanut […]
Nutritional Analysis and Overall Diet Quality of Fresh and Processed (Sun-dried and Fermented) Puntius sophore
Introduction Fish are very highly nutritive food in the human diet. They not only the important sources of protein but also have many other essential nutrients like minerals, polyunsaturated fatty acids (PUFA) especially Eicosa Pentaenoic acid (EPA) and Docosa Hexaenoic Acids (DHA). PUFA plays an important role to reduce the risk factors that has been […]
Significance of Health Related Predictors of Diabetes in Pima Indians Women
Introduction Diabetes is a group of metabolic diseases that have high levels of sugar in the blood over a long period of time, so it is known as a chronic illness.1 Glucose enters the body through the intestines treated by the patient, and here comes the role of insulin which is a hormone that helps […]
The in vitro scavenging ability of anthocyanin extracts from roselle calyces against reactive nitrogen species and their potential use for nitrite reduction in meat
Introduction Anthocyanin can be found in many types of flowers, fruits and vegetables which having color of red or orange and blue. For example, the total content of anthocyanin was 6.8 mg/g in wild cherries, 6.7 mg/g in elderberries, 4.5 mg/g in cultivated bilberries, 3.5 mg/g in wild bilberries, 1.3 mg/g for cultivated cherries 1.0 […]
Antioxidant Properties of Fresh and Frozen Peels of Citrus Species
Introduction Free radicals or reactive oxygen species (ROS) are the outcomes of normal essential metabolic processes. Exposure to air pollutants, cigarette smoking, industrial chemicals, ozone and X-rays also contribute to the production of free radicals. The implication of free radicals and ROS exposure employs a multitude of biological effects covering many chronic diseases.1 Therefore, food […]
Listeria monocytogenes in Brazilian foods: occurrence, risks to human health and their prevention
Introduction The genus Listeria comprises several species of Gram positive bacteria which occur widely in nature, being frequently found in soil, decomposing plants, sewage, silage, dust and water1. These species include L. monocytogenes, L. ivanovii, L. innocua, L. welshimeri, L. seeligeri, L. grayi, L. marthii and L. rocourti.1 Due to its ubiquitous nature, L. monocytogenes […]
Carotenoids: updates on legal statutory and competence for nutraceutical properties
Introduction The global rise in human health problems has always been a major challenge to medical science. The advent of industrialization and urbanization has entailed a radical transformation of the environment. This thorough going reformation has often led to significant health implications. For instance, economic development has improved quality of life in terms of income […]
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