International Journal of Nutrition and Food Sciences

Volume 4, Issue 2, March 2015

  • Extraction, Purification and Characterization of Protease from Aspergillus Niger Isolated from Yam Peels

    Oludumila Omolara Racheal, Abu Temitope Folagbade Ahmed, Enujiugha Victor Ndigwe, Sanni David Morakinyo

    Issue: Volume 4, Issue 2, March 2015
    Pages: 125-131
    Received: 30 October 2014
    Accepted: 12 November 2014
    Published: 16 February 2015
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    Abstract: Protease was obtained from Aspergillus niger isolated from yam peels; a food waste, purified and characterized. Purification was achieved using ion exchange DEAE column and gel filtration (Sephadex G-200) chromatography. Effects of temperature; pH and production time on protease production were investigated. Also, physicochemical characteristics of... Show More
  • The Design Requirements of a Comprehensive Nutrition and Dietetic Portal Based on the Experiences of Selected Countries

    Zahra Sadat Abtahi, Reza Safdari, Majan Ghazi Saeedi, Ahmad Reza Dorosty

    Issue: Volume 4, Issue 2, March 2015
    Pages: 132-136
    Received: 4 January 2015
    Accepted: 13 January 2015
    Published: 16 February 2015
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    Abstract: Background and Objectives: Undoubtedly, information and communication technology resulted in a massive development in all social and economic areas. It has a great impact on human communities so that the world is rapidly becoming an information society. It is vital to find additional ways to reduce overweight due to increased rate of obesity and ob... Show More
  • Study on the Physicochemical and Antioxidant Properties of Nigella Honey

    Khan Md. Murtaja Reza Linkon, Utpal Kumar Prodhan, Md. Abdul Hakim, Md. Abdul Alim

    Issue: Volume 4, Issue 2, March 2015
    Pages: 137-140
    Received: 18 January 2015
    Accepted: 15 February 2015
    Published: 2 March 2015
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    Abstract: Honey is a remarkable complex natural liquid and rich in phenolic compounds, which act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health. The intent of the current study was to characterize the physical, chemical, biochemical and antioxidant properties of the Nigella honey ... Show More
  • LC-MS/MS Based Metabolomics to Identify Biomarkers Unique to Laetiporus sulphureus

    Ashagrie Z. Woldegiorgis, Dawit Abate, Gulelat D. Haki, Gregory R. Ziegler

    Issue: Volume 4, Issue 2, March 2015
    Pages: 141-153
    Received: 31 January 2015
    Accepted: 21 February 2015
    Published: 2 March 2015
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    Abstract: LC/MS/MS technique, employing QTOF mass analyzer, was used for comparative metabolomic fingerprinting of seven edible mushroom varieties (P.ostreatus, L.edodes, L.sulphureus, A.campestris, T.clypeatus, T.microcarpus and T.letestui). The aim was to identify biomarkers unique to L.sulphureus which might be responsible for the pharmacological claim of... Show More
  • Mineral Content and Mycotoxin Level in Different Classes of Cheese Marketed in Sharkia Governorate, Egypt

    Eman Nabil Abdelfatah

    Issue: Volume 4, Issue 2, March 2015
    Pages: 154-160
    Received: 2 February 2015
    Accepted: 21 February 2015
    Published: 2 March 2015
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    Abstract: Ninety (90) different local (small scale and large scale) and imported cheese samples which were consumed by different classes of consumers were collected from different markets in Sharkia, Egypt for analyzing them for mineral content and mycotoxin level. The results revealed that 9 out of 30 examined small scale cheese samples (30 %) were contamin... Show More
  • Assessment of Factors Associated with Adherence to Iron-Folic Acid Supplementation Among Urban and Rural Pregnant Women in North Western Zone of Tigray, Ethiopia: Comparative Study

    Abel Gebre, Afework Mulugeta, Belachew Etana

    Issue: Volume 4, Issue 2, March 2015
    Pages: 161-168
    Received: 10 February 2015
    Accepted: 26 February 2015
    Published: 3 March 2015
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    Abstract: Introduction: Iron deficiency is the leading nutrient deficiency in the world affecting the lives of more than 2 billion people, accounting to over 30% of the world’s population. Pregnant women are particularly at high risk of iron deficiency. Objective: To determine and compare the adherence rate and identify factors associated with iron folic aci... Show More
  • Influence of Raw Materials Rich in Proteins on the Quality of Gluten-Free Noodles

    Silvana Beatriz Sabbatini, Hugo Diego Sánchez, María Adela de la Torre, Carlos Alberto Osella

    Issue: Volume 4, Issue 2, March 2015
    Pages: 169-172
    Received: 13 February 2015
    Accepted: 21 February 2015
    Published: 4 March 2015
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    Abstract: The objective of this work was to develop a premix, fortified in the protein content, allowing the making of gluten-free noodles incorporating raw materials rich in proteins and which permit an adequate physical and sensory property. Soy flour, defatted soy flour, low fat soy flour and whey protein concentrate were used as rich protein ingredients.... Show More
  • Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour

    Ehirim Fidelis Nnadozie, Agomuo Jude Kelechi, Ochulor Deborah

    Issue: Volume 4, Issue 2, March 2015
    Pages: 173-177
    Received: 2 February 2015
    Accepted: 21 February 2015
    Published: 6 March 2015
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    Abstract: Defatted flour was prepared from germinated and ungerminated melon seeds. Protein solubility, foaming and emulsification capacities were measured over the pH range of 2.0 to 11.0 and NaCl concentrations of O. I M to I .O. M. Below and above pH 4, protein solubility increased reaching maximum values of 60% and 70% for ungerminated and germinated flo... Show More
  • Development of Moringa Olefeira Enriched Muffins

    Serere Harusekwi Julien, Nemapare Patience

    Issue: Volume 4, Issue 2, March 2015
    Pages: 178-183
    Received: 21 January 2015
    Accepted: 24 February 2015
    Published: 8 March 2015
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    Abstract: This research was based on the development of Moringa olefeira enriched muffin. Moringa Olefeira has the potential to adequately support dietary needs and increase variety of food products on the market but however its usage in Zimbabwe is limited. Protein, calcium and moisture content were determined in the enriched muffin. The experiments were ca... Show More
  • A Milk Product Supplemented with a Herbal Extract for the Prevention of Osteoporosis: Justifications and Clinical Trial

    Ping-Chung Leung, William King-Fai Cheng, Winnie Wing-Man Lo, Erik Chun-Hay Ko, Sammy Wing-Sum Siu

    Issue: Volume 4, Issue 2, March 2015
    Pages: 184-188
    Received: 5 February 2015
    Accepted: 7 March 2015
    Published: 12 March 2015
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    Abstract: When osteoporosis presents as a disease, effective, quick therapeutic remedy is required. Potent effective pharmaceuticals are available. When osteoporosis is only a threat, prevention and not treatment should be a logical better choice. While the past two decades might have followed a radical treatment direction and adverse effects of potent bisph... Show More
  • The Preventive Approach of Biocompounactives (2): A Review in Recent Advances in Common Fruits

    Abdelkarim Guaâdaoui, Fatma Bouhtit, Mounir Cherfi, Abdellah Hamal

    Issue: Volume 4, Issue 2, March 2015
    Pages: 189-207
    Received: 25 February 2015
    Accepted: 9 March 2015
    Published: 13 March 2015
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    Abstract: Biocompounactives contain chemicals that are found in small quantities in plants and certain foods (such as fruits, vegetables, nuts, oils and whole grains), they have actions in the body that can promote good health. The importance attached to benefits of food on health has never been so high before. All scientific studies confirm that a varied an... Show More
  • Nutritional Quality and Health Benefits of “Okra” (Abelmoschus esculentus): A Review

    Habtamu Fekadu Gemede, Negussie Ratta, Gulelat Desse Haki, Ashagrie Z. Woldegiorgis, Fekadu Beyene

    Issue: Volume 4, Issue 2, March 2015
    Pages: 208-215
    Received: 23 November 2014
    Accepted: 11 December 2014
    Published: 21 March 2015
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    Abstract: “Okra” (Abelmoschus esculentus) is an economically important vegetable crop grown in tropical and sub-tropical parts of the world. This paper was aimed to review nutritional quality and potential health benefits of edible parts of “Okra”. “Okra” is a multipurpose crop due to its various uses of the fresh leaves, buds, flowers, pods, stems and seeds... Show More
  • Nutritional Status and Associated Factors Among Lactating Mothers in Nekemte Referral Hospital and Health Centers, Ethiopia

    Temesgen Desisa Hundera, Dessalegn Wirtu, Habtamu Fekadu Gemede, Dunkana Negussa Kenie

    Issue: Volume 4, Issue 2, March 2015
    Pages: 216-222
    Received: 20 January 2015
    Accepted: 28 January 2015
    Published: 21 March 2015
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    Abstract: Lactating mothers from low-income countries including Ethiopia are considered as a nutritionally vulnerable group due to different socio demographic factors which impact on the health and wellbeing of children. Adequate nutrition for the mothers during lactation is therefore important for their good health as well as for that of their offspring.We ... Show More
  • Emulsifying Properties of Hydrolysates Isolated from Soybean Protein

    Luis Alberto Panizzolo, María Cristina Añón

    Issue: Volume 4, Issue 2, March 2015
    Pages: 223-233
    Received: 5 March 2015
    Accepted: 17 March 2015
    Published: 21 March 2015
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    Abstract: We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one ca... Show More
  • Isolation and Screening of Protease Enzyme Producing Bacteria from Cheese at Dilla University, Ethiopia

    Fekadu Alemu

    Issue: Volume 4, Issue 2, March 2015
    Pages: 234-239
    Received: 8 March 2015
    Accepted: 19 March 2015
    Published: 23 March 2015
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    Abstract: Enzymes are biological catalysts that facilitate the conversion of substrates into products by providing favorable conditions that lower the activation energy of the reaction. An enzyme may be a protein or a glycoprotein and consists of at least one polypeptide moiety. Proteases are the most important industrial enzymes and comprise about 25% of co... Show More