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Effect of Vegetable and Animal Protein Sources on Renal Failure in Diabetic Rats
Issue:
Volume 2, Issue 5, September 2013
Pages:
217-224
Received:
2 August 2013
Published:
30 August 2013
Abstract: Objective: This study was carried out to determine the effects of vegetable and animal proteins on renal failure in diabetic rats. Design: We used male, adult Wistar rats [n = 90 rats] in which diabetic renal disease was induced. Intervention: Rats were fed either a control diet or diets in which the protein came from vegetable [soy, lentil, or white bean] or animal [fish, beef, chicken, or eggs] sources. Main outcome measures: Urinary levels of total lipids, triglycerides, cholesterol fractions, liver enzymes function, total glucose, bilirubin, sodium [Na], potassium [K], albumin, creatinine and urea nitrogen were determined. Results: The fish protein and white bean protein diets exhibited the best results for lipid profiles in total lipid and triglycerides on renal failure in diabetic rats. Total cholesterol was decreased in the fish and soy protein diets. The serum liver enzyme activities of aspartate and alanine amino transferases showed that all protein sources appeared to perform better than the control group with respect to enzyme activities. However, the fish protein group exhibited the best results. In terms of the effects of the different protein sources on glucose [Glu], the fish protein group exhibited the lowest mean Glu level of all of the groups studied. Moreover, these levels were not significantly different from those of the white bean protein group compared with both control groups. The animal protein groups excreted higher urine volumes and more albumin than the plant protein groups. The creatinine and urea nitrogen levels in the fish protein group were similar to those of the soy group. The white bean protein group exhibited the highest Na levels among the experimental groups, whereas the egg protein group exhibited the lowest Na levels. Conclusion: A diet containing low protein fish may slow the progression of chronic renal failure in diabetic rats.
Abstract: Objective: This study was carried out to determine the effects of vegetable and animal proteins on renal failure in diabetic rats. Design: We used male, adult Wistar rats [n = 90 rats] in which diabetic renal disease was induced. Intervention: Rats were fed either a control diet or diets in which the protein came from vegetable [soy, lentil, or whi...
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Assessment of Cyanide Content in Cassava (Manihot esculenta Crantz) Varieties and Derived Products from Senegal
Séri Serge Guédé,
Souleymane Traoré,
Kouakou Brou
Issue:
Volume 2, Issue 5, September 2013
Pages:
225-231
Received:
4 August 2013
Published:
30 August 2013
Abstract: We investigated cyanide levels in four cassava varieties and some derived products from Senegal. The study was conducted on fresh tubers by sampling in three longitudinal positions (1/4; 1/2; 3/4) and four radials (A, B, C and D). In addition, the sampling of derived products was carried out by product types (chip dried, graded, unpressed and pressed attieke, gari and flour). Cyanide contents were determined using differential pulse polarography. Results showed that whatever the variety considered, there was no significant difference between the total HCN content in cassava slices (1/4; 1/2; 3/4). Similarly, results from different layers (A, B, C and D) did not highlight the radial variability of the total HCN content. We showed a variable cyanide content (mg HCN/kg fresh material) in cassava varieties: 104.3 ± 3.9; 171.6 ± 5.4; 231.2 ± 10.2; 270.8 ± 12.0 for Kombo, Nigeria, Soya and Gniargui respectively. The detoxification processes (attieke, gari and flour) indicated a reduction rate in excess of 80% and may be effective to reduce the cyanide content in cassava root down to a tolerable level (< 50 mg/kg).
Abstract: We investigated cyanide levels in four cassava varieties and some derived products from Senegal. The study was conducted on fresh tubers by sampling in three longitudinal positions (1/4; 1/2; 3/4) and four radials (A, B, C and D). In addition, the sampling of derived products was carried out by product types (chip dried, graded, unpressed and press...
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Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits
Issue:
Volume 2, Issue 5, September 2013
Pages:
232-236
Received:
29 July 2013
Published:
30 August 2013
Abstract: The study assessed the quality of biscuit and cake produced from African breadfruit and sweet potato-wheat composite flour. Four blends of breadfruit, sweet potato/wheat were prepared in the proportions: 20:80, 30:70, 40:60, and 50:50% and wheat used as control. Flour blends were used to bake cake and biscuit. Proximate, physical properties and sensory attributes of the cakes and biscuits were examined. Results of proximate analysis showed that moisture content of biscuit ranged from 3.00- 6.79, fat 21.93 - 27.37, protein 5.5 - 7.08, carbohydrate 57.68 - 65.24 while moisture content in cake ranged from 21.97- 22.26, fat 18.93 and showed a total dislike for the taste, aroma, texture and color/appearance of any of the samples. All qualities evaluated did not significantly (p≤0.05) affect the acceptability and preference of the samples. Wheat flour could be substituted with African breadfruit and sweet potato flour up to 20% level in cake making and 30% in biscuit improved nutritional and sensory properties.
Abstract: The study assessed the quality of biscuit and cake produced from African breadfruit and sweet potato-wheat composite flour. Four blends of breadfruit, sweet potato/wheat were prepared in the proportions: 20:80, 30:70, 40:60, and 50:50% and wheat used as control. Flour blends were used to bake cake and biscuit. Proximate, physical properties and s...
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Subchronic Toxicity of the Beverage Made from Cassia Occidentalis Seeds in Mice
Véronique Josette Essa’a,
Gabriel Nama Medoua
Issue:
Volume 2, Issue 5, September 2013
Pages:
237-242
Received:
9 June 2013
Published:
30 August 2013
Abstract: Cassia occidentalis seeds are commonly used in West of Africa to prepare a beverage which serves as a substitute for coffee, however these seeds are known to be toxic. A 20-day subchronic oral toxicity of C. occidentalis seeds and beverage was evaluated in male and female albino mice. Raw or roasted seeds of C. occidentalis were administered in the diet of one group of mice at dose levels of 0 and 100g/kg/day for 20 days, while 1ml of water or of beverage prepared from raw or roasted seeds was administered two-time daily to another group. The addition of raw seeds to the diet had significant (p ≤ 0.05) effects with clinical signs attributable to the test compound including weight body loss, increase of liver enzymes (GOT and GPT) activity and serum ammonia level, decrease of serum protein level and increase of Hepato-somatic-index. Addition of roasted seeds in the diet or administration of beverages prepared from the seeds had no clinical signs attributable to the test compound. These findings indicate that roasting and extraction, the two key operations in the process of C. occidentalis beverage, eliminate the toxicity of the seeds. It is suggested that roasting destroys the toxin and water which is used as solvent during the infusion is inefficient to extract the toxin from the grounded seeds.
Abstract: Cassia occidentalis seeds are commonly used in West of Africa to prepare a beverage which serves as a substitute for coffee, however these seeds are known to be toxic. A 20-day subchronic oral toxicity of C. occidentalis seeds and beverage was evaluated in male and female albino mice. Raw or roasted seeds of C. occidentalis were administered in the...
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A Study of Salmonella Carriage among Asymptomatic Food-Handlers in Southern Ethiopia
Misganaw Birhaneselassie,
David Williams
Issue:
Volume 2, Issue 5, September 2013
Pages:
243-245
Received:
28 July 2013
Published:
30 August 2013
Abstract: Background: Salmonella is the most frequently reported cause of food borne illness in Ethiopia. Objective: The aim of this study was to screen food handlers in the Dilla area of Southern Ethiopia and to assess the scale of carriage of Salmonella species and to offer prophylaxis followed by re-testing and advice on personal and food hygiene as appropriate. Method: Stool samples were collected from a total of 107 food handlers from various establishments in the area. Enrichment culture using Selenite broth and sub-culture on to Deoxycholate Citrate agar was used followed by identification to genus level by use of a commercially available biochemical kit and polyvalent antisera. Result: Salmonella was isolated from one food handler only and this person could not be traced having left her employment and not having left a forwarding address. Conclusion: As food poisoning is a main issue in Ethiopia further epidemiological research, to monitor those found to be infected is mandatory.
Abstract: Background: Salmonella is the most frequently reported cause of food borne illness in Ethiopia. Objective: The aim of this study was to screen food handlers in the Dilla area of Southern Ethiopia and to assess the scale of carriage of Salmonella species and to offer prophylaxis followed by re-testing and advice on personal and food hygiene as appro...
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Analysis of the Proximate Composition and Energy Values of Two Varieties of Onion (Allium Cepa L.) Bulbs of Different Origin: A Comparative Study
Shovon Bhattacharjee,
Abida Sultana,
Muhammad Hasnan Sazzad,
Muhammed Ariful Islam,
M. M. Ahtashom,
Asaduzzaman
Issue:
Volume 2, Issue 5, September 2013
Pages:
246-253
Received:
16 August 2013
Published:
20 September 2013
Abstract: Due to its significant medicinal property, nutritional worth and energy value, onions (Allium cepa L.) impart numerous health benefits to users. The comparative study was conducted to investigate the proximate composition, mineral composition and energy value of red onions of Bangladeshi and Indian origin. Results of studied onion varieties showed that, both Bangladeshi and Indian onions have high amount of Moisture (82.99 % and 82.77 %), Carbohydrate (14.146 % and 14.772 %), Total Sugar (4.74 % and 2.32 %), Vitamin-C (6.5 mg and 5.7 mg), Ca (46.9 mg and 25.7 mg), P (50.6 mg and 30.3 mg) and K (140 mg and 129 mg) respectively. The level of Protein (2.62 % and 1.489 %), Fat (0.4 % and 0.721 %), Fe (0.6 mg and 0.24 mg), Cu (0.04 mg and 0.1 mg), Mn (0.2 mg and 0.14 mg) and Zn (0.2 mg and 0.4 mg) are comparatively lower in the varieties. Presence of Protein, Fiber, Sugar, Vitamin-C, Ca, P, Na, K, Fe are considerably higher in Bangladeshi onions than the onions of Indian origin. In contrast, Indian onion has higher amount of fat and Zn. The levels of Carbohydrate, Silica and Ash content are almost identical in both varieties. The result obtained confirmed the usefulness and utility of onion bulbs of both varieties. The result also suggests that Bangladeshi onion having adequate quantity of vitamins and minerals with potentials to meet the nutritional requirements of human health is better than the onion of Indian origin.
Abstract: Due to its significant medicinal property, nutritional worth and energy value, onions (Allium cepa L.) impart numerous health benefits to users. The comparative study was conducted to investigate the proximate composition, mineral composition and energy value of red onions of Bangladeshi and Indian origin. Results of studied onion varieties showed ...
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Chemical Evaluation of Protein Quality of Sprouted Maize and Cowpea
Malomo,
Olu.,
Alamu,
E. A.,
Oluwajoba,
S. O.
Issue:
Volume 2, Issue 5, September 2013
Pages:
254-260
Received:
11 August 2013
Published:
20 September 2013
Abstract: This study was carried out to evaluate protein quality of maize and cowpea grains and the effect of sprouting on this quality. Both grains were germinated for up to 5 days and the protein qualities were evaluated chemically. The use of chemical evaluation is to circumvent the use of animal studies to monitor protein qualities in biological systems which are not perfect measures. The chemical parameters employed were chemical score, essential amino acid index (EAAI), biological value and protein requirement index. The result showed no appreciable change in the parameters tested after germination except for consistent amino acid lysine being limiting as the germination time progresses.This study had shown that contrary to expectations of improvement in protein quality during germination, there was no significant changes even at 5% probability level.
Abstract: This study was carried out to evaluate protein quality of maize and cowpea grains and the effect of sprouting on this quality. Both grains were germinated for up to 5 days and the protein qualities were evaluated chemically. The use of chemical evaluation is to circumvent the use of animal studies to monitor protein qualities in biological systems ...
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Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin
Renan Estevam Lourencetti,
Lívia Benossi,
Diego Rodrigues Marques,
Breno Miguel Joia,
Antonio Roberto Giriboni Monteiro
Issue:
Volume 2, Issue 5, September 2013
Pages:
261-265
Received:
15 August 2013
Published:
20 September 2013
Abstract: Cookies are bakery products rich in fat and sugars. Lipids have in general important nutritional and technology factors, but excessive intake can bring health risks. The reduced caloric value and lipid content is a common demand among biscuits consumers, which come to own up to 60% fat. This study aimed at developing formulations of cookies with partial replacement (Standard-0%, R1-25%, R2-50% and R3-75%) of fat by inulin as well as evaluating physical, physicochemical and sensory characteristics. Through the present study, it was observed that the partial replacement of fat by inulin in the production of cookies was effective in reducing the percentage of total lipids in the final product, with maximum reduction of 86% in formulation R3, without changing the parameters for moisture, crude fiber and instrumental color. Once insulin was increased, the size of the cookies after baking decreased, therefore increasing the crispness of the cookies made from the formulation with the highest level of replacement, represented by R3, which negatively impacted the sensory evaluation of flavor and purchase intention for the product, while formulation R2, with 50% fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics. Therefore formulation R2 was been good in nutritional and sensorial performance, and then it is best formulation.
Abstract: Cookies are bakery products rich in fat and sugars. Lipids have in general important nutritional and technology factors, but excessive intake can bring health risks. The reduced caloric value and lipid content is a common demand among biscuits consumers, which come to own up to 60% fat. This study aimed at developing formulations of cookies with pa...
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