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Evaluation of Nutritional Quality of Commercially Cultured Indian White Shrimp Penaeus indicus
Issue:
Volume 2, Issue 4, July 2013
Pages:
160-166
Received:
19 May 2013
Published:
20 June 2013
Abstract: Penaeus indicus is a valued crustacean species. Currently P. indicus is mainly cultured in many areas of the world to overcome the increase of population consumption. Yet, the biochemical composition of this species is still inadequately understood. So, the purpose of the present work was, therefore, to assess the protein, carbohydrates, lipid , vitamins B1 , B2, amino acids, minerals and protein electrophoresis to evaluate the nutritive quality of this cultured prawn. In the present study, nutritional analysis of muscle of both sexes indicated that the presence of a high amount of protein, 9 essential amino acids and 7 non-essential amino acid. Furthermore, the edible portion of females had the highest levels of vitamin B1 and B2 compared with their males. While, mineral contents of muscles of male indicate this decreasing arrangement S > P > Ca > Zn > K > Na >Se and females had this order S > P > Zn> Ca > K > Na >Se. From the electrophoretic analysis of protein, 13 bands were identified around molecular weight 10.42 to121.07 KD, while the electrophoretic analysis of muscle of females showed 14 bands with molecular weight ranged from 10.09 to 198.7 KD. Regarding the results obtained in the present study in light of nutritional point of view commercial culture P. indicus is considered to be very good crustaceans species and can be very well used as food for human consumption .
Abstract: Penaeus indicus is a valued crustacean species. Currently P. indicus is mainly cultured in many areas of the world to overcome the increase of population consumption. Yet, the biochemical composition of this species is still inadequately understood. So, the purpose of the present work was, therefore, to assess the protein, carbohydrates, lipid , vi...
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Protective Effects of Pre-Germinated Brown Rice Extract against Amyloid β-Peptide Induced Neurotoxicity in Neuronal SK-N-SH Cells
Rungtip Soi-ampornkul,
Chatchawan Srisawat,
Wipawan Thangnipon,
Surin Kanyok,
Sarawut Junnu,
Wanphen Katanyoo,
Sompong Liammongkolkul,
Pairat Soi-ampornkul
Issue:
Volume 2, Issue 4, July 2013
Pages:
167-173
Abstract: Amyloid β-peptide (Aβ1-42) is the major component of amyloid plaques and is believed to induce oxidative stress and inflammation in brain, which are postulated to play important roles in the pathogenesis of Alzheimer’s disease (AD). The present study investigated the effect of pre-germinated brown rice extract (Oryza sativa L., PGBR ex) which contains a much higher concentration of essential amino acids, such as lysine, isoleucine, methionine and several kinds of antioxidants than conventional brown rice, and over 8-13 times the amount of γ-aminobutyric acid (GABA) shown to protect against oxidative stress and cell death. Pre-treatment of SK-N-SH cells with 2000 μg/ml PGBR ex significantly attenuated 10 μM Aβ1-42-induced neuronal cells deaths. Apoptotic cells death was demonstrated morphologically as well as by detection of the presence of activated caspase-3, DNA fragmentation and the production of reactive oxygen species (ROS) which could be reduced by pre-treatment of PGBR ex and brown rice extract (BR ex). These results suggest that the protective effect of PGBR ex and BR ex against Aβ1-42-induced neuronal cell death might be due to its anti-oxidative and anti-apoptotic properties and could be useful as a value added functional food to prevent neurodegenerative diseases.
Abstract: Amyloid β-peptide (Aβ1-42) is the major component of amyloid plaques and is believed to induce oxidative stress and inflammation in brain, which are postulated to play important roles in the pathogenesis of Alzheimer’s disease (AD). The present study investigated the effect of pre-germinated brown rice extract (Oryza sativa L., PGBR ex) which conta...
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Nutritive Value and Characterization Properties of Fermented Camel Milk Fortified with some Date Palm Products Chemical, Bacteriological and Sensory Properties
Al- Otaibi,
El- Demerdash
Issue:
Volume 2, Issue 4, July 2013
Pages:
174-180
Received:
14 June 2013
Published:
10 July 2013
Abstract: Camel milk and dates have been reported to be used for prevention and treatment of various diseases in Arab countries. A total of 40 milk samples after parturition were collected from different zones of Al-Ahsa area, KSA. The analyses of chemical and nutritional values of camel milk were performed. The samples were analysed for total solids, fat, total protein, sugears, ash, minerals as well as vitamins. Results showed 11.90± 0.11% total solids, 2.69± 0.28% protein,3.26± 0.14 % fat, 1.13.22± 0.54 (g/100g), lactose 3.22±0.04%, glucose 3.22±0.07 %.sucrose 1.93. ±0.03% and ±0.04 %0.14 % acidity. The levels of ash, Ca, Mg, Na, vitamin C and B12 were higher. however concentration of Fe, vitamin A was relatively lower. Antimicrobial agents, lactoferrin (LF) were determined and the concentarion was 1.61 ±0.19 mg/ml. Generally, camel milk presented high nutritive and therapeutic applications. Yoghurt made from camel milk was prepared by adding date palm syrup (Depis) to cultured milk. The main objective from this part was to investigate the influence of Depis on chemical characteristics (titrable acidity, total solids, fat, and protein content), microbiological and sensory properties and acceptability of the resultant yoghurt during storage for 21 days at 4° C. Addition of 1, 2.5 and 5 % of Depis did not affect yoghurt pH or protein and fat content, but decreased moisture and increased the total solids significantly. Moreover, addition of Depis improved the viablity and stabilty of satrter cultuer during storage and the total viable counts were 0.67, 7.4, 7.7 and 7.8 ×10-7for control, 1, 2.5 and 5 % of Depis, respectively.Finally, addition of 5% Depis provided yoghurt with desired sensory properties.
Abstract: Camel milk and dates have been reported to be used for prevention and treatment of various diseases in Arab countries. A total of 40 milk samples after parturition were collected from different zones of Al-Ahsa area, KSA. The analyses of chemical and nutritional values of camel milk were performed. The samples were analysed for total solids, fat, t...
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Study on the Gelatinization Properties and Amylose Content of Rice Varieties from Nigeria and Cameroun
Amaka M. Odenigbo,
Amaka M. Odenigbo,
Michael Ngadi,
Chijioke Ejebe,
Chijioke Nwankpa,
Nahemiah Danbaba,
Sali Ndindeng,
John Manful
Issue:
Volume 2, Issue 4, July 2013
Pages:
181-186
Received:
11 June 2013
Published:
10 July 2013
Abstract: Thirteen varieties (improved and local varieties) of non-parboiled milled rice (Oryza sativa Linn) grown in Nigeria and Cameroun were screened for gelatinization and amylose profile. Differential Scanning Calorimeter (DSC) was used in determining the gelatinization enthalpy (H), onset (To), peak (Tp) and conclusion (Tc) temperatures. Results from DSC curves presented a single endothermic transition and a flow of maximum heating at peak temperatures from 67.66 and 81.27 °C.The enthalpy levels varied from 0.33 J/g for Panter, to 2.90 J/g for Jamila. Amylose content varied from 8.59 % for FARO 57, to 23.61 % for TOX 3145. Comparing samples of local varieties with those of improved varieties showed higher values for onset and peak gelatinization temperatures among local varieties. A significant and positive correlation was observed in onset temperature, peak and conclusion temperatures while amylose was negatively and weakly related to all gelatinization parameters.
Abstract: Thirteen varieties (improved and local varieties) of non-parboiled milled rice (Oryza sativa Linn) grown in Nigeria and Cameroun were screened for gelatinization and amylose profile. Differential Scanning Calorimeter (DSC) was used in determining the gelatinization enthalpy (H), onset (To), peak (Tp) and conclusion (Tc) temperatures. Results from ...
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Assessment and Comparison of Quality of Solar Tunnel Dried Bombay Duck and Silver Pomfret with Traditional Sun Dried Samples
Enamul Haque,
M. Kamruzzaman,
Md. Shofikul Islam,
Tanvir Sarwar,
Shaikh Shahinur Rahman,
Md. Rezaul Karim
Issue:
Volume 2, Issue 4, July 2013
Pages:
187-195
Received:
16 June 2013
Published:
10 July 2013
Abstract: Traditional sun drying methods are widely used in Bangladesh to dry fish, though the quality is not satisfactory. The aim of this study was to assess the quality of solar tunnel dried Bombay duck and Siler pomfret, and to compare it with traditional sun dried Bombay duck and Silver pomfret. Raw fish samples of Bombay duck and Silver pomfret was collected and dried using solar tunnel dryer. The quality of the dried product was analyzed measuring moisture, protein, fat, ash, peroxide value and Total Volatile Base Nitrogen (TVB-N) content and analyzing water reconstitution properties. Traditional sun dried Bombay duck and Silver pomfret were also collected from different area, and the same measurement was also performed and compared with solar tunnel dried fish samples. Microbial quality was also analyzed using standard methods. Organoleptic quality of solar tunnel dried fish samples was found very well without any objectionable flavor and odor, compared with traditional sun dried fish samples. Moisture content was also observed (15.25 % in Bombay duck and 13.43 % in Silver pomfret) within the acceptable range. Protein content of solar dried fish samples was also found higher than that of traditional sun dried samples and water reconstitution power was also found better. Peroxide and TVB-N value of the solar tunnel dried studied samples were found within the normal limit of 10-20meq/kg of oil and up to 30 mg/100gm, respectively. Aerobic Plate Count was found lower, however Salmonella and Coliform was not found in both dried samples. The quality of solar tunnel dried Bombay duck and Silver pomfret samples were of excellent compared with samples dried by traditional sun drying method.
Abstract: Traditional sun drying methods are widely used in Bangladesh to dry fish, though the quality is not satisfactory. The aim of this study was to assess the quality of solar tunnel dried Bombay duck and Siler pomfret, and to compare it with traditional sun dried Bombay duck and Silver pomfret. Raw fish samples of Bombay duck and Silver pomfret was col...
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Reduction of Breath Alcohol Levels in Healthy Subjects by Citoethyl
Antonelli F.,
Ferorelli P.,
De Martino A.,
Beninati S.
Issue:
Volume 2, Issue 4, July 2013
Pages:
196-199
Received:
17 June 2013
Published:
20 July 2013
Abstract: The level of alcohol in the blood is a problem not only for health but also for motorists during the driving. The search for dietary supplements capable of reducing the rate of alcohol was hectic and different products with dubious quality have been put on the market. In the present work, 60 healthy male individuals were subjected to two tests. The first included the administration of 15 mL of concentrated commercial mixture of vitamins and antioxidants called Citoethyl (CTH), 40 minutes prior drinking 80 mL of pure ethyl alcohol diluted in 200 mL of water. The second test was performed by administering 15 mL of concentrated CTH, 40 minutes after drinking 80 mL of pure ethyl alcohol diluted in 200 mL of water. The amount of alcohol ingested corresponded to 1600 mL of beer ( 5% v/v alcohol) or 535 mL of wine (15% v / v alcohol) or 200 mL of liquor (40% v / v alcohol). The breath alcohol test was performed on each individual in six ranges of time from the administration of alcohol. We report in this work that there is a net reduction of the breath test value for alcohol resulting from the intake of CTH, in all the conditions used for experimentation. Not guaranteeing the results presented for higher doses of alcohol and for a too short period of time of administration of the CTH. The present work does not pretend to suggest a product for making drunk driving safer, but simply reports the experimental data on a mixture of vitamins and antioxidants, that show its qualities in reducing the rate of breath alcohol levels in healthy subjects.
Abstract: The level of alcohol in the blood is a problem not only for health but also for motorists during the driving. The search for dietary supplements capable of reducing the rate of alcohol was hectic and different products with dubious quality have been put on the market. In the present work, 60 healthy male individuals were subjected to two tests. The...
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Formulation of Low Cost Complementary Baby Food to Improve the Nutritional Status of the Malnourished Children in Bangladesh
Md. Ariful Alam,
Md. Tanvir Sarwar,
Md. Hafizur Rahman,
A. Y. K Masud Rana,
Shakh M. A Rouf
Issue:
Volume 2, Issue 4, July 2013
Pages:
200-206
Received:
27 May 2013
Published:
20 July 2013
Abstract: In the present study we formulated a low cost complementary baby food and investigated its role to improve the nutritional status of the malnourished baby. One hundred gm of complementary baby food was prepared by blending of 40 gm cereal powder, 16 gm green gram powder, 14 gm sesame powder, 14 gm banana powder, 10 gm pumpkin powder and 6 gm sugar powder according to the proportion of balanced diet. The formulated complementary baby food contained 336.5 Kcal energy and 6.56% moisture, 1.76% crude fiber, 17.5% protein, 13.7% fat, 31.31% carbohydrate, 30.93% ash, 27.7 mg of vitamin C, 210 µg of vitamin E, 30.15 mg of iron, 45.32 mg of zinc, 470.3 mg of calcium, 73.6 mg of magnesium and 1100 µg β-carotene. Impact of formulated complementary food to improve nutritional status was observed by conducting a cross-sectional study on 27 suspected malnourished children living in low socioeconomic status. According to the anthropometric data 18 children were found to be malnourished. From the 18 children, 13 children were taken as Feeding Group and remaining 5 children taken as Control Group. We found that 30.76% children were severe malnourished, 46.15% children were moderate malnourished and 23.07% children were mild malnourished according to Gomez classification. Nutritional status of the feeding and control group was investigated during the three months study period. It was found that control group gradually lost their weight (wasting) during the study periods due to faulty feeding practices and lack of calorie intake. Percent weight loss (wasting) at the end of the study period for Control-1, Control-2, Control-3, Control-4 and Control-5 were 8.60%, 7.14%, 8.33%, 10.0%, and 9.25% respectively. While the newly formulated complementary baby food was provided 120gm/day for the severe malnourished children and 80gm/day for the mild to moderate malnourished children during the study period. It was found that the formulated complementary baby food can reverse muscle wasting and improving nutritional status of the malnourished children during the study period. Thus newly formulated complementary baby food was efficiently providing both calorie and other dietary essentials to the malnourished children.
Abstract: In the present study we formulated a low cost complementary baby food and investigated its role to improve the nutritional status of the malnourished baby. One hundred gm of complementary baby food was prepared by blending of 40 gm cereal powder, 16 gm green gram powder, 14 gm sesame powder, 14 gm banana powder, 10 gm pumpkin powder and 6 gm sugar ...
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Adhesive Interactions between Gelatinised Starch Granules
Salah Mohamed Hasan,
Agoub Abdella Agoub,
Ramadan Elsalhin Abdolgader,
Eileen O'Neill,
Edwin Morris
Issue:
Volume 2, Issue 4, July 2013
Pages:
207-212
Received:
28 June 2013
Published:
10 August 2013
Abstract: Different starches were extracted from wheat flour and maize flour. Thermal transitions can be monitored directly by the technique of differential scanning calorimetry (DSC). Two peaks were observed the first peak refer to the gelatinization temperatures where occurred at ~53-54ºC and the second peak was attributed to the dissociation of amylose–lipid complex. In addition the rheological properties of starches from wheat and maize flours were characterized by using low-amplitude oscillation. The results showed that Starch samples formed weak-gel networks by association between swollen granules. Blue dextrin method was also used to determine the swelling volume of heated and unheated wheat starch. The results indicated that gel-like character concentrations below close-packing.
Abstract: Different starches were extracted from wheat flour and maize flour. Thermal transitions can be monitored directly by the technique of differential scanning calorimetry (DSC). Two peaks were observed the first peak refer to the gelatinization temperatures where occurred at ~53-54ºC and the second peak was attributed to the dissociation of amylose–li...
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Complementing Malaria Treatment Efforts among Children in Nigeria: A Focus on Adequate Nutrition
Issue:
Volume 2, Issue 4, July 2013
Pages:
213-216
Received:
9 July 2013
Published:
10 August 2013
Abstract: Malaria is by far the most important cause of morbidity and mortality among infants and young children, many of who are also victims of malnutrition, in Nigeria. Malaria is also responsible for a large proportion of neonatal and perinatal mortality. In addition, malaria causes anaemia in children, and undermine their growth and development, and also responsible for low birth weight among infants due to its effects on the foetus, as a result of infection of pregnant mothers in the developing nations, including Nigeria. Malaria is an endemic health problem in Nigeria, and experts affirmed that the co-existence of malnutrition and malaria infection vastly increases the severity of both .Malaria treatment and eradication, particularly among children, is fast becoming a lost battle in Nigeria. This paper therefore recommended the complementary roles of adequate nutrition along with potent drugs use, in malaria treatment for children in Nigeria.
Abstract: Malaria is by far the most important cause of morbidity and mortality among infants and young children, many of who are also victims of malnutrition, in Nigeria. Malaria is also responsible for a large proportion of neonatal and perinatal mortality. In addition, malaria causes anaemia in children, and undermine their growth and development, and als...
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