Volume 6, Number 2 // Volume 6, Number 2
Effects of Processing (Germination and Popping) on the Nutritional and Anti-Nutritional Properties of Finger Millet (Eleusine Coracana)
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Introduction Finger millet (Eleusine coracana L.) is also known as ragi and mandua in India. It is a good source of nutrients especially of calcium, iron, phosphorus, zinc, potassium, other minerals and fibre. It is a very good source of variety of phenolic compounds which may have health benefits.8 The main polyphenols are phenolic acid and […]
Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef
Introduction Drying is a unit operation whereby heat and mass transfer processes occursimultaneously.Heat penetrates into the product and causestransfer of moisturefrom within the food product to its surface with subsequent evaporation to the air stream as vapour.1 The reasons for drying different types of foodproducts are extremely diverse: from reducing bulk during transportation to increasing […]
Study of the National Cooked Smoked Meat Products While Tests with Laboratory Animals at the Pathology Models with the Purpose to Confirm the set of Biocorrective Features
Introduction Currently the world population is about 6 billion people. Within 25 years according to FAOSTAT forecast the world will be inhabited by nearly 9 billion people. And all of these people will need food. Today much more attention is paid to the healthy life-style than before, and one of the main components of such […]
Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process
Introduction The common dry bean, Phaseolus vulgaris L., is a food legume grown and consumed in many countries. In developing countries like Rwanda, beans are primary sources of proteins as they supply 65% of proteins compared to 4% from animal sources.1 Beans also contribute to a large amount of energy, 32% and micronutrients (iron, zinc, pro-vitamin […]
Microbiological Evaluation and Storage Stability of Snakehead Fish Extract (Channa striata) using Steaming Method
Introduction Snakehead fish (Channa striata) is the one of abundant tropical freshwater fish in almost region Indonesia which traditionally known as medicine. It also has been developed in pond cultures due to its commercial value and health benefit (FAO, 2000) Scientific studies revealed that the snakehead fish (SHF) contains albumin which potentially increases the albumin […]
Profiling of Microbial Content and Growth in Fermented Maize Based Products from Western Kenya
Introduction Fermentation is among the oldest methods of food preservation.1 Traditional fermented foods have their functionalities enhanced through development of flavours, aromas and textures, and are preserved through acidic, alcoholic or alkaline fermentations and enriched with protein and many nutrients.2,3 African fermented maize based products include Uji (porridge) andBusaa in Kenya, kenkey, banku, ogi, and koko from […]
Isolation and Characterization of Lactic Acid Bacteria in Philippine Fermented Milkfish Chanos chanos-Rice Mixture (Burong Bangus)
Introduction Fermented fish and fishery products find important place in the dietary lists of the Southeast Asian countries.1 These are widely distributed in rural and urban markets and fondly consumed daily as popular products.2 Philippine fermented products are divided into two groups: the first contains high salt concentration of about 15-20 percent like bagoong and […]
Research of Fatty Acid Composition of Samples of Bio-Drink Made of Camel Milk
Introduction Over the past decades, the health status of the population indicates an increase in the number of people suffering from various diseases, such as diabetes mellitus, cardiovascular diseases, gastrointestinal disorders associated with nutritional disorders. The researches and observations in the field of health care showed that the food stuffs have not only nutritional properties, […]
Prevalence and Associated Factors of Hypertension among Adults in Rural Uttarakhand: A Community Based Cross Sectional Study
Introduction Hypertension is one of the most important causes of the total disease burden in the world.1 According to large observational studies, hypertension is thus associated with high incidence of cardiovascular disease, such as stroke, ischemic heart disease, and other vascular diseases.2,5 An increased incidence of cardiovascular disease has in fact been seen in relation […]
Changes of Complex Carbohydrates of White Jack Bean (Canavalia Ensiformis) During Autoclaving-Cooling Cycles
Introduction White jack bean (Canavalia ensiformis) is plant species in the legume family grown in the dry tropical regions but now has spreaded to the wet tropic region.1 Murdiati2 stated that white jack bean is rich of protein (32,32%), carbohydrate (61,15%) and starch (34,73%). White jack bean usually utilized as a source of protein isolate. The […]
Plant Seed Proteins: Chemistry, Technology and Applications
Introduction Plants and their products have been used for their potential nutraceutical properties. Plant proteins are considered as an economical and environmentally sustainable source of protein as compared to that of animal proteins. The needs of the people in developing country like India could be met through the plant proteins to cure protein malnutrition. The […]
Ethanol Extracts of Coleus tuberosus Flesh and Peel as a Potential Source of Natural Antioxidant and Breast Cancer Prevention Agent
Introduction Breast cancer is the most common cancer and cause of cancer-related deaths among women, accounting for 1.67 million (25.2%) new cases and 521,907 (14.7%) deaths worldwide.1 Breast cancer is a cancer that develops from the breast tissue. This is an invasive cancer that often appears in women. Some signs of breast cancer are a change […]
Perceived Barriers of Young Adults for Participation in Physical Activity
Introduction The rising epidemic of non-communicable diseases (NCDs) is a major public health concern and is associated with unhealthy lifestyle including inappropriate nutrition, physical inactivity, smoking, and alcohol consumption. With the rise in obesity trends across the population, it is important to target different phases of life to tackle the obesity problem. After alarming rates […]
Smoothies: Exploring the Attitudes, Beliefs and Behaviours of Consumers and Non-Consumers
Introduction Poor dietary behaviours are the largest contributing factor to the burden of disease in Australia1. These behaviours involve the over-consumption of energy-dense nutrient-poor ‘discretionary’ foods and beverages (i.e. high in energy, saturated fat, added or refined sugars and/or salt), and an inadequate intake of nutrient-dense items, including fruit and vegetables.2 Indeed, data from the Australian […]
Fortification of Rice Grain with Gac Aril (Momordica Conchinchinensis) Using Vacuum Impregnation Technique
Introduction Increasing demand of healthy food products by consumers is of concern nowadays. There are various approaches to escalate intake of health-promotion or disease prevention foods include dietary diversification and direct fortification of functional components into foods.1 Enrichment of staple foods is one of the practice to improve the quality of the foods and provide public […]
Risk of Obesity Among Female School Teachers and its Associated Health Problems
Introduction Overweight and obesity is considered to be a major public health problem in both developed and developing countries.1 World Health Statistics 2012 reports that one in six adults is obese and about 2.8 million individuals die every year due to overweight or obesity.2 In developing countries like India, the prevalence rate of obesity is increasing at […]
Inhibitory Potency of Indonesian Tamarillo (Solanum betaceum Cav) Crude Extract Against α-Glucosidase Enzyme Activity
Introduction Diabetes is one of the noncommunicable diseases with prevalence and death risk continues to increase every year. One of diabetes types that prevalence reached 90% is of type 2 diabetes.1 The development of type 2 diabetes which to be diabetic complications can be inhibited with dietary therapy using bioactive compounds According to2 adherence to diet […]
Characterization of Proximate, Phytochemical and Antioxidant Analysis of Banana (Musa Sapientum) Peels/Skins and Objective Evaluation of Ready to Eat /Cook Product Made With Banana Peels
Introduction Banana (Musa sapientum) is globally cultivated and usually consumes as a fruit or the raw form is used in cooking. Banana is a very popular fruit because of its low price and presence of high nutrients. The peel or skin is usuallyconsidered as a waste product due to environmental pollution. Therefore it’s highly recommended […]
Mahua: A boon for Pharmacy and Food Industry
Introduction Nature has blessed us extensively with the wide range of diversified plants used for various purposes like decoration, flowering, fruiting and medicinal, etc. Adoption and utilization of medicinal uses of many plants for commercial purposes have become emerging trend among most of the people and because of that, underutilized plants which are being utilized […]
Bitter Melon (Momordica Charantia L) Fruit Decreased Blood Glucose Level and Improved Lipid Profile of Streptozotocin Induced Hyperglycemia Rats
Introduction Momordica charantia, a member of Cucurbitae family,is also known as bitter melon, bitter gourd, balsam pear, pare, or karale. Bitter melon is one fruit that usually consumed as vegetable in Asia, India, East Africa, and South America.1 Bitter melon has been believed as one of functional foods that has benefits to reduce blood glucose level2 […]
Wholegrains in the Management of Diabetes
Introduction Obesity is found to be a significant risk factor for type 2 diabetes.1 Control of body weight by balancing calorie intake, increasing fibre and eating low glycemic index food along with appropriate exercise, to increase calorie expenditure is of major importance. Consumption of dietary fibre may provide protection against type 2 diabetes, mainly because […]
An Assessment of Knowledge, Attitudes and Practices in Food Safety Among Food Handlers Engaged in Food Courts
Introduction It is the responsibility of everyone involved in food serving operations to take care of the food’s safety and hygiene.1 Food safety and hygiene can be defined as the various conditions and practices that preserve the food qualityin the prevention of contamination and foodborne diseases.2 Foodborne diseases are one of the important public health […]
Caffeine Content and Perceived Sensory Characteristics of Pod Coffee: Effects on Mood and Cognitive Performance
Introduction Coffee is one of the most commonly consumed beverages worldwide.1 The popularity of coffee can be partly attributed to it being a source of caffeine; a psychoactive stimulant with well documented physiological and behavioural effects.2-4 Even at relatively low to moderate acute doses (i.e. 40 – 100 mg), caffeine has reputed benefits on cognitive function;2 particularly on […]
Assessment of Phenolic Content, Antioxidant Activity, Colour and Sensory Attributes of Wood Aged “Tsipouro”
Introduction Tsipouro is a strong traditional grape marc distillate produced from residues of the winemaking process either from white or red grapes that abide by the Regulation (EC) No 110/2008.1 The production process of tsipouro includes the fermentation of the grape marc followed by two sequential distillations and the collection of the second and final distillate. […]
Comparative Evaluation of Antioxidant Properties and Isoflavones of Tempeh Fermented in Two Different Wrapping Materials
Introduction Tempeh is a traditional Indonesian fermented soybean food that has been consumed for thousands of years particularly in the Asian countries.1,2 In Japan, such fermented soybean is called ‘natto’, while in China it is called ‘douchi’, and ‘chung-kook-jong’ in Korea.3 The production of tempeh regardless of where it is produced involves these common steps; the raw […]
A Focus on Four Popular “Functional Foods” as Part of a Strategy to Combat Metabolic Disease Through the Increased Consumption of Fruits and Vegetables
Introduction Fruit and vegetable consumption is on the rise as an increasing number of people recognize their health promoting effects, which are mediated through phytochemicals with antioxidant, anti-inflammatory and other disease combatting properties. This has been supported through studies showing efficacy in a range of chronic diseases through the reduction of oxidative stress in atherosclerosis, […]
An Evidence-Based Review of Dietary Supplements on Inflammatory Biomarkers in Obesity
Introduction Currently, obesity isa serious public health problem due to the fact that it is associated with various diseases, among which are diabetes mellitus type 2, metabolic syndrome1, cardiovascular diseases, hypertension, dyslipidemia and some types of cancer.2 Obesity (body mass index [BMI] equal to or greater than 30 kg/m2) is a chronic disease that has increased […]
The Effects of Essential Oils and Organic Acids on Microbiological and Physicochemical Properties of Whole Shrimps at Refrigerated Storage
Introduction Fresh shrimp is a highly perishable seafood product and its quality and freshness rapidly decline upon harvesting.1 Immediately after harvest, the most common or preferred method of preservation of shrimps is applying low temperature which is either through freezing or chilling. Frozen shrimps are of high value and are meant to serve premium local […]
Dietary Changes and Food Preferences Experienced by Older Adult Cancer Patients and the Impact on Health Outcomes
Introduction Cancer is a disease of aging, the median age of a cancer diagnosis is 66 years, with more than 75% of cancers being diagnosed in adults age 55 years or older.1 In 2017, it is estimated that there will be approximately 1.68 million new cases of cancer in the United States.2 Approximately 30 to 85% […]
Review on Discovery and Development of Novel Phytochemicals Which can be Used in Functional Foods
Introduction Phytochemicals, commonly known as non-nutritive plant-based chemicals are ubiquitous in different plant organs or algae, and they are recently being involved in preventive and/or therapeutic action of different diseases due to their cost effectiveness, safety, abundance and bioactive potentials.1 Some of the advantages could overcome several distressing problems including costs and side effects, rather than […]