Nutrition & Food Science

Nutrient composition of products prepared by incorporating amaranth (Amaranthus tricolour) leaf powder : Table of Contents

Surabhi Singh, Darshan Punia, N. Khetarpaul — Sun May 24 14:15:05 BST 2009

Abstract:
Purpose – Amaranth leaves which are an excellent source of calcium, iron, ß-carotene and protein, grow as a weed during the rainy season in Haryana State. This study aims to incorporate nutrient dense dried amaranth leaves powder in products commonly consumed in Haryana State, India. Design/methodology/approach – Fresh amaranth leaves were dried at 50?±?5??C. The products like biscuits, mathi, matar and sev commonly consumed in Haryana State, were prepared using 5 per cent dried amaranth leaf powder. Amaranth leaf powder was not added in the products which served as control. The nutrient composition of the prepared products was analysed. The nutrient composition of control and supplemented products was compared. Findings – The supplemented products like biscuit, mathi, matar and sev had significantly higher protein, fat, ash and fibre contents as compared to their control. The total soluble sugar, reducing sugar and non reducing sugar content of supplemented biscuit was significantly higher than control biscuit. The phytic acid and tannin content significantly increased and in vitro protein and starch digestibility significantly decreased in all the supplemented products as compared to their respective controls. Supplemented biscuit had about one and a half times higher Ca and supplemented mathi and matar had double the amount of Ca than their respective controls. The increase in Mg, Fe and Zn content in all the supplemented products was significant. Research limitations/implications – Amaranth leaves are abundantly available during the rainy season, and can be successfully incorporated in commonly consumed food products without adding any extra cost. Originality/value – Amaranth leaf powder supplemented products are a very good source of protein, fibre, calcium and iron. Consumption of such value added products may contribute in improving the nutritional status of the population especially the vulnerable section.

Antioxidant properties of selected salak (Salacca zalacca) varieties in Sabah, Malaysia : Table of Contents

Sitti Aralas, Maryati Mohamed, Mohd Fadzelly Abu Bakar — Sun May 24 14:15:05 BST 2009

Abstract:
Purpose – Salak (Salacca zalacca) is a species of palm tree native to Malaysia and Indonesia. The fruit is also known as “snake fruit” due to its reddish-brown scaly skin. Four different varieties of the fruits (i.e. SS1, SS2, SS3 and SS4) have been established by Sabah State Agriculture Department, Malaysia. The purpose of this paper is to investigate and compare the antioxidant properties and phytochemicals content in the edible portion of the fruits. Design/methodology/approach – Four different varieties of the fruits were collected and analysed for the antioxidant properties (2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing/antioxidant power (FRAP) assay), total phenolic and total flavonoid contents using spectrophotometry analysis. Ascorbic acid was determined using titration method. Findings – The results showed the total phenolic and flavonoid contents of the samples were in the range of 12.6-15.0?mg gallic acid equivalent/g and 4.9-7.1?mg catechin equivalent/g of dry sample, respectively. The antioxidant activities of the extracts (using DPPH assay) were highly correlated with total phenolic and moderately correlated with flavonoid content. The reducing capabilities of the extracts using FRAP assay were moderately correlated with all phytochemicals tested. The results suggested that the phytochemicals and antioxidant activity of salak is mildly affected by variety. The high phytochemicals and antioxidant properties of S. zalacca indicated that the fruit possessed potential health benefits properties. Originality/value – Salak fruit is now being developed into fruit juice, pickle and other food products. The commercialization of the fruit may be enhanced if more knowledge on its potential health benefits is studied and discovered. The economic and nutraceutical values might increase and will contribute greatly to the local people.

A randomised double-blind phase II study of lifestyle counselling and salicylate compounds in patients with progressive prostate cancer : Table of Contents

Sun May 24 14:15:05 BST 2009

Abstract:
Purpose – Salicylate intake and lifestyle have been implicated in the aetiology of prostate cancer, but the purpose of this paper is to evaluate their influence on established cancer progression. Design/methodology/approach – A randomised, double blind, phase II study involving 110 men whose prostate specific antigen (PSA), had risen in three consecutive values, >20 per cent over the proceeding six months. Men were counselled to eat less saturated fat, processed food, more fruit, vegetables and legumes; exercise more regularly and to stop smoking. They were then randomised to take sodium salicylate (SS) alone or SS combined with, vitamin C, copper and manganese gluconates (CV247). Patients took this daily, without other intervention, but were withdrawn if their PSA doubling time (PSAdt) shortened or their PSA rose >20 per cent from baseline. Findings – Although there was no difference in outcome between the SS or CV247 (21 v 19 p?=?0.92), the intervention slowed or stopped the rate of PSA progression in 40 patients (36.4 per cent) for over one year. A further ten patients were stabilised for ten months. Patients least likely to stabilise had received previous radiotherapy or had a Gleason =7. These men welcomed this addition to active surveillance. Originality/value – A further RCT in the sensitive subgroup, would determine the role adding SS to lifestyle counselling alone. These data suggest that this intervention would be welcomed by patients as if substantiated, it could potentially delay the need for more radical therapy and their associated toxicities

Assessment of selenium intake levels through typical Pakistani diet : Table of Contents

Perveen Akhter, M.K. Rahman — Sun May 24 14:15:05 BST 2009

Abstract:
Purpose – Selenium deficiency in combination with iodine also has profound effect in the generation of thyroid related diseases and on neonatal growth and its survival. In Pakistan, occurrence of thyroid related diseases are common. Low levels of iodine in food have been established and published estimates are available, but data on selenium intake levels were scarce. The purpose of this paper is to generate baseline analytical data on dietary intake of selenium was generated to investigate its impact on occurrence of thyroid related diseases in Pakistani population. Design/methodology/approach – Food samples were collected from major cities/districts of the country using market basket method. Daily diets were prepared and analyzed by using neutron activation analysis. Findings – Measured levels varied from 51 to 453ng/g with geometric mean value (GM) × geometric standard deviation (GSD) of 163 × 1.6ng/g. This leads to daily intake variation from 31 to 270 µg/d with GM × GSD value of 97 × 1.6 µg/d. The measured levels were compared with reported values of other countries and recommended estimated safe and adequate daily dietary intake (ESADDI) range of 50-200 µg/d for adults. The estimated selenium levels are adequate and safe as per international standard. Originality/value – The paper provides baseline data and indicates that Pakistani diet contains sufficient amount of selenium and may not be cause of concern for concern for thyroid related diseases in our country.

Genetic characterization of biochemical contents of pigeon pea (Cajanus cajan (L.) Millsp) : Table of Contents

S.R. Akande, M.O. Balogun — Sun May 24 14:15:05 BST 2009

Abstract:
Purpose – The purpose of this paper is to characterize 25 collections of pigeon pea from south-west Nigeria using nutritional and anti-nutritional contents of the seeds. Design/methodology/approach – The nutritional and anti-nutritional constituents of 25 collections of pigeon pea were determined. Data collected were subjected to correlation, principal components and fastclus analyses. Findings – Ariation among the collections for the nutrient contents was low. Trypsin inhibitor content had the highest variability ranging between 21.74 and 35.43?Tiu/mg. Protein and trypsin inhibitor contents were significant and negatively correlated. The first three principal components explained 74.0 per cent of the total variation. Fastclus procedures grouped the collections into three. Members of cluster 1 had the highest value for protein and the lowest concentrations of the anti-nutritional factors (ANFs). Cluster 2 possessed relatively low protein with high level of ANFs while cluster 3 was intermediate between clusters 1 and 2 for most characters. Originality/value – The results indicate that members of cluster 1 with high protein and low levels of ANFs are good candidates in breeding/selecting pigeon pea cultivars with enhanced nutritional values.

Effect of feeding enzymatically detoxified aflatoxin-B1 diet on liver function test of wistar rats : Table of Contents

Smita Tripathi, Hari Niwas Mishra — Sun May 24 14:15:05 BST 2009

Abstract:
Purpose – The purpose of this paper is to evaluate safety of the enzymatic treatment (garlic peroxidase) for removing aflatoxin B1 (AFB1) from foods. Design/methodology/approach – An in vivo study was carried out on male wistar rats for three weeks. Since AFB1 is a hepatotoxic; the effect of AFB1 and the enzymatic detoxification of AFB1 on the liver function was studied by determining the serum activities of various hepatic enzymes in different groups of experimental rats. Findings – The peroxidase (POD) isolated from garlic possess AFB1 degrading properties and the overall detoxification is safe to be used in various foods/feeds as the reaction products produced no toxicity in the adult male wistar rats. Rats fed with aflatoxin contaminated diet possessed increased activities of all the hepatic enzymes investigated; showing symptoms of liver damage compared to rats fed with enzyme treated diet. Practical implications – The results of this study can be utilized for commercialization of the garlic POD mediated AFB1 detoxification from feeds/foods. Originality/value – The aflatoxin detoxyfying abilities of garlic POD and its in vivo safety studies have not been reported so far.

Phenolics and antioxidant activity of a ready-to-eat snack food prepared from the edible mushroom (Agaricus bisporous) : Table of Contents

Richu Singla, Moushumi Ghosh, Abhijit Ganguli — Sun May 24 14:15:05 BST 2009

Abstract:
Purpose – The purpose of this paper is to evaluate the total polyphenolics, flavonoids and antioxidant properties of a ready to-eat snack food prepared from Agaricus bisporous. A comparison of these properties with the raw, unprocessed mushroom was also carried out. Design/methodology/approach – Extracts of raw and snack mushrooms (osmotically dehydrated, dried and spiced and following sensorial analysis) were analyzed for antioxidant activities using DPPH and ABTS radical scavenging methods. Flavonoids were determined by the method of Jia et al. Total polyphenolics (free and bound) were determined by the Folin-Ciocalteu method; reducing power and hemolysis inhibition of the extracts were determined by the methods of Oyaizu and Zhang et al. Findings – Scavenging activity of free extracts of raw and dry snack mushrooms on DPPH radical were 76 per cent and 72 per cent respectively. The ABTS radical scavenging activity of the free extracts of raw sample was 2.76?mg ascorbic acid equivalents/100?g and 2.67?mg ascorbic acid equivalents/100?g snack mushroom. Both free and bound polyphenolic contents in mushroom snacks were slightly higher than raw mushrooms, total flavonoids levels decreased marginally in snack mushrooms. Hemolysis inhibition was decreased (marginally) in free extract of snack mushroom as compared to raw mushroom whereas total reducing power of snack mushroom extract increased significantly. The antioxidant status was unaffected following storage of the snack at ambient temperature for up-to 15 days. Research limitations/implications – Mushrooms snacks may serve as a good alternative for currently existing snack foods since they retain a significant amount of polyphenolics and antioxidants; mixed with other commonly used snack foods it may provide beneficial health effects to the consumers economically. Practical implications – A simple, economical process for preparation of Agaricus bisporous snack using sequential application of osmotic dehydration and drying was optimized; the snack mushrooms possessed functional properties comparable to raw, unprocessed mushrooms. Originality/value – This paper reports for the first time a simple, economical process for preparation of functional snack food from mushrooms.

An assessment of “Suya” prepared from different muscle type : Table of Contents

Andrew Babatunde Omojola — Sun May 24 14:15:05 BST 2009

Abstract:
Purpose – The purpose of this paper is to prepare tsire suya from three different muscle types (beef) with a view to assessing their suitability for suya production as regard the product yield and their eating/organoleptic characteristics. High cost of choice meat used in suya production makes the product an exclusive meat for the rich. In order to make suya (an intermediate moisture meat (IMM)) available and affordable to the common man thereby increasing their animal protein intake, this experiment therefore becomes imperative. Design/methodology/approach – Meat from the semimembranosus (SM), biceps femoris (BF) and psoas major (PM) muscles were used for the study. The muscles were carefully excised and trimmed of all visible connective tissue. The meat was sliced into thin sheet of 0.15-0.30?cm thick and between 5 and 9?cm long. The experiment comprised three treatments in a completely randomized design. A total of 30 sticks of suya were prepared from each muscle-type. Findings – The percent cooking loss was highest (p?<?0.05) in the PM (23.91?±?0.38) as against the values of 20.70?±?0.36 and 18.52?±?0.38 obtained for SM and BF, respectively. The water holding capacity (WHC) was highest in the SM followed by BF and PM with values of 79.99?±?2.05, 71.11?±?8.30 and 68.17?±?1.72 per cent, respectively. BF gave the highest (p?<?0.05) product yield (87.72?±?2.51) while SM and PM gave values that were statistically similar (p?>?0.05). SM gave the highest (p?<?0.05) values for tenderness, juiciness and overall acceptability. Practical implications – Suya can be produced from other muscles than the traditional SM muscle. Originality/value – The result showed that the cost of suya production can be reduced without compromising quality with the use of BF muscle.

The health effects of black tea and flavonoids : Table of Contents

Carrie H.S. Ruxton — Sun May 24 14:15:05 BST 2009

Abstract:
Purpose – The purpose of this paper is to review evidence on the impact of black tea on health, highlighting the role of flavonoids. Design/methodology/approach – This review builds on previous systematic reviews by incorporating new studies on black tea and health published between 2004 and 2009. Findings – Black tea was strongly associated with heart disease prevention by plausible mechanisms linked to flavonoid bioactivity. In vitro studies suggest that tea has anti-cancer properties, but this needs to be confirmed by additional long-term human studies. Emerging research indicates that tea may benefit cognitive function and weight management, although more studies are needed. Tea flavonoids are bioavailable with or without milk. Originality/value – The benefits of tea drinking are of relevance to public health as tea is the main contributor to dietary flavonoids in Western countries. Consuming one to eight cups of black tea per day is associated with a reduced risk of chronic disease. Caffeine intakes at this level are moderate.

Primary school food environment in Mauritius : Table of Contents

M. Chan Sun, Y. Lalsing, A.H. Subratty — Sun May 24 14:15:05 BST 2009

Abstract:
Purpose – With the increasing rise in obesity and diabetes in Mauritius, the school food environment in Mauritius is becoming a major concern. No study in Mauritius has so far examined the perspective of school head teachers pertaining to food items sold in schools. The purpose of this paper is to determine the primary school food environment in Mauritius. Design/methodology/approach – A national postal survey of all the 212 public primary schools in Mauritius was undertaken. A pilot study was initially carried out, followed by administration of a mail questionnaire to all head teachers. The methodology included a validity testing phase. Frequency and associated Pearson's and Fisher's ?2 tests were used for data analysis. Findings – An 82.1 per cent response rate was obtained. The findings showed that a variety of food items were proposed to schoolchildren. Confectioneries were sold in 97.7 per cent schools while deep-fried foods were on sale in 76.6 per cent schools although canteen guidelines are provided to schools. No school sold a complete meal. No statistical difference has been noted between food items sold in urban primary schools and those sold in rural primary schools (p?>?0.05). Originality/value – This national study highlights that many less healthy food choices are offered to Mauritian school children, thus undermining their health and nutrition status of Mauritian school children. There is need for urgent action to change the school food environment in order to prevent obesity among school children for a healthier Mauritius.