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Research Article
Development of Fruit Based Flavored White Cheese
Nesru Zeynu*
,
Yadesa Abeshu,
Zerihun Asefa,
Esayas Abrha
Issue:
Volume 13, Issue 5, October 2024
Pages:
158-165
Received:
21 May 2024
Accepted:
13 June 2024
Published:
11 September 2024
Abstract: Cheese is important food constituents among the processing dairy product. Nowadays flavored white cheese is alternatively provided as food product in order to increase consumer acceptance throughout the world. However, flavored cheeses not familiar to consume in Ethiopia. Hence the aim of this study was to develop and evaluate the nutritional and sensory appeal of fruit flavored white cheese. A total of 20 liters of fresh milk were brought from Holeta dairy research livestock farm so as to process the cheese. The fruits (Lemon & Orange) were purchased from Holeta fruit juice shops. The experiment was conducted in five treatments such as 3% fruit flavored cheese, 6% fruit flavored cheese, 9% fruit flavored cheese, 12% fruit flavored cheese and the control (cheese without fruit flavored) using mixture expert design software. Physicochemical of pH, titratable acidity, moisture content, ash content, crude protein, crude fat, mineral and sensory evaluation were done following standard procedures. All the samples were analyzed in duplicate. The sensory attributes were done using five hedonic scale by 15 semi-trained panelists. In this study the result showed that the highest mean score of pH value (6.04) for 12% fruit flavored cheese, Moisture content (3.76%) for 6% flavored cheese and Crude Fat (17.85%) for 3% flavored cheese respectively. Although the highest mean value of Ash (11.55%) and Crude Protein (53.72%) shown in the control. A significant difference (P<0.05) was shown by only Mg among Ca, Fe, Zn and K. Moreover, Color, flavor, odor, texture and overall acceptance shown no significant difference (P>0.05) from Sensory attributes. In conclusion, using fruit flavored cheese may enhance the nutritional quality and sensory acceptance of the cheese. This research study will provide good information for those working on fruit juice shops as well as juice industries to use as alternative product.
Abstract: Cheese is important food constituents among the processing dairy product. Nowadays flavored white cheese is alternatively provided as food product in order to increase consumer acceptance throughout the world. However, flavored cheeses not familiar to consume in Ethiopia. Hence the aim of this study was to develop and evaluate the nutritional and s...
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Research Article
Malnutrition Diagnosis Among Cancer Outpatients Using Malnutrition Universal Screening Tool in Nyeri County Referral Hospital, Kenya
Issue:
Volume 13, Issue 5, October 2024
Pages:
166-173
Received:
8 August 2024
Accepted:
28 August 2024
Published:
20 September 2024
Abstract: Cancer burden remain unacceptably high with global incidence of 19.3 Million and 10million cancer mortalities according to the 2020 global cancer estimates. There has been notable improvement in cancer care in Kenya but malnutrition in cancer patients remain highly under-recognised and the malnutrition screening tools remain under-utilised especially in Nyeri county. The main objective of this study was to determine the malnutrition risk among the cancer outpatients attending Nyeri County Referral Hospital using Malnutrition Universal Screening Tool using analytical cross-sectional study design. Sixty one percent of the respondents were female while 39% were male. Breast cancer was the most common cancer type in the population (39%), followed by esophageal and throat cancer at 14.5% and gastric cancer at 14%. Prostate cancer was the most prevalent among the male respondents at 11%. Using the MUST, more than half (51.7%) of the respondents were at a high risk of developing malnutrition, followed by low risk (32.6%) with only 15.7% respondents being at a medium risk of malnutrition. Using the BMI, half of the respondents, (50%) had a normal nutrition status and only 19.8% respondents were underweight. There is a significant difference between classifying nutrition status of cancer patients using BMI and Malnutrition Universal Screening Tool (P<0.05). Malnutrition Universal Screening tool is easy to use and has the ability to identify the risk of malnutrition among cancer patients and can be adopted in cancer care to improve cancer prognosis and reduce malnutrition rates among cancer patients.
Abstract: Cancer burden remain unacceptably high with global incidence of 19.3 Million and 10million cancer mortalities according to the 2020 global cancer estimates. There has been notable improvement in cancer care in Kenya but malnutrition in cancer patients remain highly under-recognised and the malnutrition screening tools remain under-utilised especial...
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Research Article
High Food Potential Seeds: Physicochemical Composition of Cucurbit Cultivars in Ivory Coast
Issue:
Volume 13, Issue 5, October 2024
Pages:
174-184
Received:
9 August 2024
Accepted:
2 September 2024
Published:
20 September 2024
Abstract: The richness in protein and oil of curcubit seeds is highly coveted in the food field. In addition, in the cosmetics industry, it is a very popular ingredient. The oils of these seeds contain a diversity of fatty acids that can be advantageous during topical application. This study evaluated the physicochemical properties of the seeds and seed oils of five cucurbits (Cucumeropsis Mannii, Citrullus colocynthis, Cucumis Melo, Citrullus mucosospermus, and Citrullus lanatus) cultivars cultivated in Ivory Coast. Analysis of free fatty acid composition revealed a high linoleic acid content ranging from 24 and 70%. As well as the presence of α-linolenic acid (6.8 - 8.6%) and γ-linolenic acid (7.3 - 8.2%) in Citrullus colocynthis and Citrullus mucosospermus oils. The water and dry matter contents of the kernels vary between 3 and 4% and between 96 and 97%. The kernels of these cucurbits are rich in protein, with a high content of 25.9 ± 0.4% for Cucumeropsis Mannii, 29.0 ± 1.2% for Citrullus colocynthis, 24.1 ± 0.6% for Cucumis Melo, 24.8 ± 0.5% for Citrullus mucosospermus and 25.5 ± 0.4% for Citrullus lanatus. The quantity of lipids extracted by the Soxhlet method varied from 42 to 55%. These lipids have low acidity levels varying between 1.13 ± 0.1 to 2.01 ± 0.3% with densities of approximately 0.92 ± 0.01. The iodine values determined for these oils vary between 114.23 ± 0.2 to 122.15 ± 0.3. As for the saponification index, they are between (190 to 202 mgKOH/g).
Abstract: The richness in protein and oil of curcubit seeds is highly coveted in the food field. In addition, in the cosmetics industry, it is a very popular ingredient. The oils of these seeds contain a diversity of fatty acids that can be advantageous during topical application. This study evaluated the physicochemical properties of the seeds and seed oils...
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Research Article
Production of Mayonnaise from Lagenaria siceraria and Cucumeropsis mannii Seeds Oils Supplemented with Citrus sinensis and Cymbopogon citratus Essential Oils
Issue:
Volume 13, Issue 5, October 2024
Pages:
185-198
Received:
9 August 2024
Accepted:
4 September 2024
Published:
20 September 2024
Abstract: Mayonnaise, a semi-solid emulsion of oil in water, is much appreciated for its pleasant taste, which can stimulate the appetite. However, many commercial mayonnaises are produced with oils rich in saturated fatty acids, which are responsible for a number of diseases. The aim of this work is to formulate a mayonnaise based on the seed oils of Lagenaria siceraria and Cucumeropsis mannii, enriched with essential oils (EO) of Citrus sinensis and Cymbopogon citratus. Five mayonnaise samples were formulated according to their vegetable and essential oil composition. After extraction and analysis of the oils, the prepared mayonnaises were subjected to physico-chemical, microbiological and sensory analyses. The results showed that L. siceraria and C. mannii oils contained predominantly linoleic (C18:2n-6), oleic (C18:1 n-9), stearic (C18:0) and palmitic (C16:0) acids. C. citratus EOs analyzed by GC/MS yielded four components representing 93.71% of the total composition: geranial (50.32%), neral (33.27%), mircene (8.42%) and geraniol (1.67%). C. sinensis epicarp oil yielded three majority compounds representing 96.18%: D-limonene (88.45%), β-pinene (2.94%) and linalool (4.78%). Both oils showed low antioxidant activity. The pH values of the freshly formulated mayonnaises ranged from 4.09 to 4.25. Acid and peroxide values were equal to 4.25 g KOH/g oil and 7.18 meq O2/ kg respectively for all mayonnaises. After 45 days' storage at 4°C, these indices increased significantly (P < 0.05). The addition of essential oils to mayonnaise samples resulted in absent or lower total bacterial counts. Overall, it was observed that E1 mayonnaise presented the highest sensory evaluation characteristics.
Abstract: Mayonnaise, a semi-solid emulsion of oil in water, is much appreciated for its pleasant taste, which can stimulate the appetite. However, many commercial mayonnaises are produced with oils rich in saturated fatty acids, which are responsible for a number of diseases. The aim of this work is to formulate a mayonnaise based on the seed oils of Lagena...
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Research Article
Nutritional Profile Analysis of Red Bean Tempeh Fermented Using Rhizopus Oligosporus at Different Time
Issue:
Volume 13, Issue 5, October 2024
Pages:
199-208
Received:
28 August 2024
Accepted:
14 September 2024
Published:
29 September 2024
Abstract: Investigation of non-soybean legumes as raw material for making tempeh is very important to be carried out continuously considering soybean production tends to decline from year to year. This study aims to analyse the potential of red bean seeds as raw material for tempeh and changes in their nutritional profile when fermented at different fermentation times. The red beans were soaked in water overnight at room temperature and then boiled for 20 minutes. After boiling, the red beans were drained and then fermented for 36, 48, and 60 hours using a suspension of Rhizopus oligosporus with a weight of 2 g for each 1000 g of red beans. Red bean tempeh was analysed for quality using test parameters including physical appearance (color, texture, and aroma) and nutritional profile (calorie value, ash, water, crude fiber, fat, protein, and carbohydrate content). The physical appearance and nutritional profile of red bean tempeh were compared with those of soybean tempeh, while the quality of tempeh was compared with Indonesian national standards for tempeh. The results showed that the length of fermentation time significantly affected the nutritional profile of tempeh. Red bean tempeh fermented for 48 hours had a nutritional profile including energy, water, ash, protein, fat, carbohydrate, and crude fiber content of 201.59 kcal/100 g tempeh, 61.97%, 1.18%, 16.19%, 10.98%, 8.29%, and 1.13%, respectively. The physical appearance and nutritional profile of red bean tempeh have met the tempeh quality requirements issued by the Indonesian national standard for tempeh. Therefore, red bean seed appears to be as good as raw materials for tempeh production.
Abstract: Investigation of non-soybean legumes as raw material for making tempeh is very important to be carried out continuously considering soybean production tends to decline from year to year. This study aims to analyse the potential of red bean seeds as raw material for tempeh and changes in their nutritional profile when fermented at different fermenta...
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Research Article
Dietary Practices of Cancer Outpatients at Nyeri County Referral Hospital, Kenya; A Cross Sectional Survey
Issue:
Volume 13, Issue 5, October 2024
Pages:
209-218
Received:
30 August 2024
Accepted:
18 September 2024
Published:
29 September 2024
Abstract: The global burden of non-communicable diseases remains unacceptably high and Kenya is among the countries experiencing an epidemiological transition from the communicable to non-communicable diseases. In Kenya, cancer is the second leading cause of non-communicable disease related mortalities after the cardiovascular diseases and Nyeri County is among the counties that are leading in this burden of non-communicable diseases. This study sought to assess the dietary practices of the cancer patients on chemotherapy at Nyeri County and Referral Hospital in comparison with the recommended dietary practices. Analytical cross-sectional study design was employed and the data on the dietary practices was collected using a 24-hour recall and a Food Frequency Questionnaire (FFQ). Sixty one percent of the respondents were female while 39% were male. Sixty one percent had acquired primary school education and half of the respondents survive on a monthly income of between 0-10,000. Breast cancer was the most common cancer type in the population (39%), followed by esophageal and throat cancer at 14.5% and gastric cancer at 14%. Prostate cancer was the most prevalent among the male respondents at 11%. The mean energy intake of the respondents was 1068+- 520 Kcals which was not meeting the requirements as per the ESPEN clinical guidelines on cancer. The dietary patterns identified from the research were, excessive consumption of foods from the starchy foods and the fats category (65.1%) and less than half (41.9%) were not attaining the minimum daily requirements of the fruit’s servings recommended by the World Health Organization (WHO). Nutrition education and counselling is key in improving the dietary practices among the cancer patients. However, 44.19% had not received nutrition education and counselling regarding the appropriate diet to consume in the course of their treatment. This study found out that the dietary practices of the cancer patients do not meet the recommended clinical guidelines on cancer nutrition and almost half of the population had not received nutrition education and counselling services. Social and behavior change is one of the possible strategies that could be adopted to deliver nutrition information to the population, to improve the knowledge, attitude and dietary practices of cancer patients in Kenya, which in turn will improve their nutrition outcomes.
Abstract: The global burden of non-communicable diseases remains unacceptably high and Kenya is among the countries experiencing an epidemiological transition from the communicable to non-communicable diseases. In Kenya, cancer is the second leading cause of non-communicable disease related mortalities after the cardiovascular diseases and Nyeri County is am...
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Research Article
Prospective Analysis of Dietary Risk Factors Involved in the Occurrence of Epigastralgia Among Students of Felix Houphouët Boigny University in Ivory Coast
Anon Franck-Donald N’Guessan*,
Kouamé Hermann Yeboué,
Francis Béranger Angelo Aka,
Purifine Sassor Odile Aké-Tano,
Ahoua Yapi
Issue:
Volume 13, Issue 5, October 2024
Pages:
219-226
Received:
30 August 2024
Accepted:
19 September 2024
Published:
29 September 2024
Abstract: This is a prospective cross-sectional study, with a descriptive and analytical aim, with the main objective of analyzing the dietary risk factors involved in the occurrence of epigastralgia among students of Felix Houphouët Boigny University in Ivory Coast. This is a food and health consumption survey carried out from October 15, 2016 to February 17, 2017, in a population of 1,228 students volunteers, with an average age of 22.5 years, dominated by males. It revealed a high prevalence of epigastralgia (24.5%) and imbalanced dietary. After analyzing the relationship between eating habits and the disease, it turned out that certain behaviors such as high consumption of carbonated drinks, sugary foods, foods containing eggs and/or milk, alcohol, flavor enhancer products, non-alcoholic exciting products, tubers, and low water consumption are responsible for the occurrence of epigastralgia in the population.
Abstract: This is a prospective cross-sectional study, with a descriptive and analytical aim, with the main objective of analyzing the dietary risk factors involved in the occurrence of epigastralgia among students of Felix Houphouët Boigny University in Ivory Coast. This is a food and health consumption survey carried out from October 15, 2016 to February 1...
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