Asian Food Science Journal
Not a member yet
778 research outputs found
Sort by
Retrospective Study on Health Impact of Dietary Protein, Vitamin and Electrolyte Supplementation: A Pilot Study
No full textAims: Daily use of commercially available protein, multivitamin and electrolyte dietary supplements (MS) is a common practice among athletes. The aim of this study was to identify the effects of MS on athlete’s health.
Study Design: A retrospective cohort, pilot study.
Methodology: This Study was conducted with 45 healthy athletes who were using MS (n=25) and not using MS (n=20). In this study, MS users were consuming protein, multivitamin and electrolyte dietary supplements daily for more than 2 months continuously. Health effects of the study subjects were evaluated by biochemical tests and physical examination by a physician. Study was carried out at the Sri Lanka Anti-Doping Agency, Lanka Hospital Sri Lanka between June 2019 and February 2020.
Results: MS users had shown higher relative risk (RR) to have increased total cholesterol(RR=8.7;P<0.05)and LDL levels(RR=2.9;P<0.05) compared to non-MS users. The RR of overweight was 2.4 higher for MS users males than females. RR to increase weight had varied with type of sport and period on MS.
Conclusion: Negative effect was observed in the Lipid profile and weight of the MS users. Consuming MS more than 2 months, has an increasing effect on the lipid profile and weight of athletes and it is more pronounced in males. The clinical implication of this finding needs further study
A Review on Factors and Processing Methods Affecting Antihypertensive Properties of Legumes, and Antihypertensive Properties of Selected Legumes
No full textHypertension is one of the major risk factors which leads to cardiovascular diseases, and the typical treatment for hypertension is drug therapy. However, as there are side effects to drug therapy, there has been an increase in research on legume proteins as biopeptides have shown antihypertensive effects. Many species of legumes have been cultivated for consumption as they are a good source of protein, carbohydrates, minerals, vitamins, and dietary fiber. Bioactive compounds of legumes potentially improve factors that affect antihypertensive properties, such as angiotensin-converting enzyme (ACE) inhibition activity, renin inhibition activity, and γ-aminobutyric acid (GABA) production. The processing method of enzymatic hydrolysis can improve ACE inhibition activity, as can be seen with horse gram, pigeon pea, and lentil hydrolysates containing potent ACE inhibitory peptides of Thr-Val-Gly-Met-Thr-Ala-Lys-Phe, Val-Val-Ser-Leu-Ser-Ile-Pro-Arg, and Asn-Ser-Leu-Thr-Leu-Pro-Ile-Leu-Arg-Tyr-Leu, while pigeon pea and kidney bean hydrolysates have shown good renin inhibition activity. Fermentation can also be used to process legumes as potent ACE inhibitory peptide Val-Val-Ser-Leu-Ser-Ile-Pro-Arg was identified from fermented pigeon pea, while kidney beans and lentils demonstrated good GABA production through natural fermentation and fermentation with microbial cultures. The germination processing method could also help improve ACE inhibition activity as horse gram has shown good inhibition activity. In vivo study of pigeon pea, kidney bean, and lentils showed potential antihypertensive properties as a significant lowering of systolic blood pressure of test subject was observed. Research done on the structure and function of antihypertensive properties of legumes can help in the development of functional food products which will be beneficial to human health
Quality Evaluation of Garri Produced from Cassava Mash and Soybean Flour
No full textThis study was designed specifically to evaluate the chemical composition, functional and sensory properties of garri samples prepared from blends of grated cassava mash and soybean flour. The grated cassava mash and soybean flour were blended in the ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50, respectively and used to produce soy-garri samples. The samples of soy-garri produced were evaluated for chemical composition, functional and sensory properties using standard methods. The moisture, crude protein, ash, crude fibre and fat contents of the soy-garri samples increased significantly (p<0.05) with increased substitution of soybean flour from 7.19 - 8.92%, 2.64 – 15.10%, 1.25 – 2.64%, 1.65 – 2.82% and 2.37 – 4.32%, while the carbohydrate, energy and cyanide contents decreased from 84.90 – 66.20%, 371.49 – 364.08 KJ/100g and 24.05 – 8.12%, respectively. The mineral content of the samples showed that the calcium, potassium, magnesium, zinc and iron contents of the products ranged from 1.16 – 14.32mg/100g, 3.35 – 18.71mg/100g, 1.17 – 16.37mg/100g, 12.17 – 35.73mg/100g, 1.25 – 12.62mg/100g and 1.61 – 3.90mg/100g, respectively. The control (100% cassava garri) and the sample produced from 50% grated cassava mash and 50% soybean flour had the least and highest values for all the minerals evaluated. The vitamin content of the samples also revealed that the thiamine, riboflavin, niacin, ascorbic acid, vitamin A and vitamin E contents of the products increased significantly (p<0.05) with increased substitution of soybean flour in the samples. The control (100% cassava garri) had the least values for all the vitamins evaluated. The functional properties of the samples also showed significant (p<0.05) increases in bulk density, water absorption capacity, oil absorption capacity and solubility index with increased substitution of soybean flour in the products with the exception of swelling and gelation capacities which had least values, respectively. The sensory properties of the samples showed that the control sample was the most acceptable to the panelists and also differed significantly (p<0.05) from the other samples in colour, texture, taste and flavour. Although, the control sample was scored highest in all the parameters evaluated, it recorded least values in nutrient contents and some functional properties compared to the substituted samples. The study, therefore, showed that soybean flour could be used to improve the nutrient contents, bulk density, water absorption capacity, oil absorption capacity and solubility index of soy-garri samples
Antioxidant and Antibacterial Activity of Caulerpa Flour (Caulerpa lentifera) as Functional Food Raw Material
No full textAims: This research aims to study the process of making Caulerpa seaweed flour and extract; analyzed the antioxidant activity and inhibitory antibacterial activity of Caulerpa flour.
Study Design: The experimental design used in the first stage is the T-test by comparing the two washing treatments (3 times and 5 times), and in the second stage using a Completely Randomized Design.
Place and Duration of Study: The present study was conducted in Department of Aquatic Product Processing and Storage, Pangkep State Polytechnic of Agriculture. The duration of research is 6 month i.e from April, 2022 – September, 2022.
Methodology: The drying method is carried out by weighing fresh Caulerpa lentifera. samples and spread them on a baking sheet and in an oven to dry at 50°C. Caulerpa lentifera, which has been in powder form, will be analyzed for its antioxidant and antimicrobial properties. The extraction process will also be carried out on Caulerpa lentifera flour and analyzed for its antioxidant and antimicrobial properties.
Results: The results of the first phase of the study showed that the 5 times washing process on Caulerpa seaweed resulted in better quality than 3 times washing with an antioxidant value of 115.36 ppm, the water content of 9.9%; ash content of 23.65%; Ca levels of 152.4 mg/100 g; fiber 41.24%; Iodine 31.08 g/g and 4.16% yield. Caulerpa flour had the highest antioxidant and antibacterial activity compared to ethyl acetate and methanol with a value of 109.40 mg/L and an inhibitory diameter of 6.88 mm against Escherichia coli.
Conclusion: The antioxidant activity of seaweed flour is in the medium category and has an inhibitory power against pathogenic bacteria E.coli, so it has the potential as a functional food
Typology of Fermented Porridges and Socio-demographic Characteristics of Respondents in the Northern Part of Benin
No full textFermentation is an ancestral process and one of the most used economic methods in the preservation and transformation of cereal-based food raw materials. They are essentially rich in carbohydrates, but they can also be a source of micronutrients such as iron and are used in many traditional culinary preparations, in particular fermented porridges. The aim of this study is to identify the variability of fermented cereal-based porridges produced and consumed in northern Benin. Thus, 315 producers and consumers were randomly interviewed in nine localities of northern Benin. First, field surveys were carried out in the traditional areas of porridge production and consumption in the northern region of Benin in order to establish the consumption map of fermented porridges. Secondly, interviews and occasional conversations were used for sample collection as well as occasional interviews (individual survey). During our investigation, eight (koko, bobossou, gbangba, apkan, sagagnega, akloui, bita and fourra) porridge were reported. Corn, millet and sorghum are cereals that are used for proceeding those porridges. The interviewed people are predominantly (35.53%) between 18 and 25 years old of age followed by those aged between 25 and 31 years old (30.82%). Mostly (63.21%) women were interviewed with a sex ratio (M/F = 0.58) and involved in the production of traditional porridge. More than 36% of respondents had at least secondary education, 30.82% are uneducated, 22.64% have primary education and 10.06% had at least university level. A significant association was observed between the cereal used and the type of porridge (p<0.001). It can be seen that the marketing and consumption of different porridges is associated with different communes in northern Benin. The method of preserving these porridges and their processing differs from one producer to another or from one consumer to another. It also differs from one municipality to another
Trigonella foenum graecum (Fenugreek): An Herb with Impressive Health Benefits and Pharmacological Therapeutic Effects
No full textFenugreek (Trigonella foenum graecum) is a medicinal herb and a green leafy vegetable used all over the world. It is mostly grown in India, Africa, Egypt, Pakistan, and other parts of the world. Vitamins, minerals, proteins, alkaloids, flavonoids, fibers, gums, and volatile chemicals are all found in abundance in fenugreek. It's been employed as a preservative in foods including pickles, chips, and bakery goods. Fenugreek has anti-cancer, anti-obesity, cardiac protective, gastroprotective, antifungal – antimicrobial properties, cholesterol-lowering agent, anti-diabetic, anti-carcinogenic, and helps in lowering blood sugar levels, improving sexual function, and galactogogue functions, among other therapeutic pharmacological effects. The purpose of this page is to examine the many investigations, papers, and publications that look into fenugreek's therapeutic pharmacological effects, health advantages, and chemical ingredients
Fortification of Nano Whey Protein-Meniran Phyllanthine (Phyllanthus niruri L.) Encapsulated Casein Hydrolysates on Physicochemical Properties of Skimmed Milk Powder
No full textSkimmed milk powder is one of dairy products that have processing through heating process and impact decreasing nutritional contents, thus would required fortification. Fortification skimmed milk powder with the addition of encapsulation is carried out using meniran phyllanthine and whey protein as core material and casein hydrolysates as wall material. The research was conducted to obtain skimmed milk powder fortified nano whey protein-meniran phyllanthine encapsulated casein hydrolysates with better physicochemical properties. The research material used was skimmed milk powder with different concentrations of nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, designed by 5 treatments and 3 replications consisting of T0: 0% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, T1: 2% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, T2: 4% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, T3: 6% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, T4: 8% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates. The variables tested were solubility, turbidity, sedimentation, water activity (aw) and hygroscopicity. The research method was a laboratory experiment analyzed by Analysis of Variance (ANOVA) using Duncan’s Multiple Range Test (DMRT) if there were differences. The results showed a highly significant difference (P<0.01) on water activity (aw). However, there was no significant difference (P>0.05) on skimmed milk powder’s solubility, turbidity, sedimentation, and hygroscopicity. The data of physicochemical properties in this study were solubility ranged from 57.983-75.295%, turbidity 0.459-0.518, sedimentation 0.036-0.043, water activity 0.434-0.467, and hygroscopicity 4.601-5.528%. In conclusion, fortified nano whey protein-meniran phyllanthine encapsulated casein hydrolysates in skimmed milk powder can be used as a product with better physicochemical properties
Heat Treated African Kudzu (Pueraria phaseoloides, roxb.benth.) Flour Influenced Lipid Peroxidation, Liver Enzymes and Organ Histology of Wistar Rats
No full textScarcity of protein-rich foods has been the bane of developing countries with its attendant nutritional problems. Research efforts have been directed towards finding solutions to this problem. This include investigation into the nutritional potentials of some lesser known legumes and grains. This paper looked at the effect of processed kudzu flours on the liver enzymes,alkaline phosphotase (ALP), aspartate amino transferase (AST) and alanine amino transferase (ALT); lipid peroxidation of the liver and pancreatic tissues as well as the liver and pancreatic architecture of wistar rats. Raw, cooked and time-controlled autoclaved (20mins,40mins, 60mins) kudzu seeds were made into flours and compounded into 7 diets. Diet 1contained the raw kudzu flour,diet 2 and 7 had the cooked kudzu flour while diets 3-5 had time-controlled autoclaved (20mins,40mins, 60mins) kudzu flour respectively. Diet 6 was the negative control diet and diet 8 was the positive control.Diet 8 had lower ALP value ( 51.6±6.5iu) than the other groups though not statistically (p≤0.05) different. Diet 3had the highest AST(51.0 ± 0.iu) which was statistically (p≤0.05) different from the other groups and ALT (48.0 ± 0.1 iu) that was statistically (p≤0.05) not different with only group 4. The level of malondialdehyde in the liver was lowest in Diet 2 (2.75 x 10-5 ± 0.07 x 10- 5MDA unit) followed by Diets 6 and 8.While the level in the pancreatic tissues was lowest in Diet 8 (83.25 X 10-5± 0.07 x 10-5 MDA unit). However,the variations in the level of MDA in both organs in all the groups were not statistically (p≤0.05) different. Histopathological examination of the liver tissues showed various degrees of abnormalities in Diets (1, 3,4,5 and 6) while Diets 2,7 and 8 had normal cell architecture. The pancreatic tissues showed normal architecture. The results therefore suggest that kudzu when processed poses no toxicological danger to animal and by extension man
Effects of Packaging on Proximate and Mineral Compositions of Ndop Rice (Tox Variety) During Storage
No full textThis study was conducted to investigate the pre and postharvest activities of rice stakeholders and to evaluate the influence of packaging on the proximate and mineral compositions of Ndop rice (TOX rice variety). A survey involving rice stakeholders was conducted in Ndop using a semi-structured questionnaire to gather information on the production, preparation, storage and handling practices of rice. It was found after the survey that, Ndop rice samples from UNVDA were stored in different packaging materials viz; polypropylene, nylon, rubber containers and paper bags at room temperature for two months. It was documented that 55% male and 45% female with the majority (63%) within the age category of 31-50 years are involved in Ndop rice postharvest management practices. Results also revealed that a majority (71%) of the respondents use polypropylene woven bags as packaging materials while 38% of respondents store rice for six months. Mice and weevils were reported as the key biotic factors affecting Ndop rice during storage. Furthermore, the results also showed that the moisture content (MC), fat, carbohydrate, ash and crude fiber contents decreased while protein increased across all the treatments during storage. Rice packed in paper bags had the lowest MC (10.17%), while rice in rubber containers had the highest MC (14.67%), at the end of the two months storage period. Rice packed in nylon bag had the highest protein content (14.11±0.71%). The mineral contents of Ndop rice decrease across all treatments after the second month of storage. The highest mineral retention (214.22±5.64 mg/100g for potassium) was observed in rice packed in paper bags. To maintain quality, paper bags or plastic buckets could be recommended as the best packaging materials for Ndop rice at the end of the second-month storage duration. This study contributes to food sufficiency and security by curbing postharvest food loss in Cameroon
Morphological and Anti-microbial Study of Whey Protein Concentrate Prepared by Dehydrating Milk Serum
No full textWhey protein concentrate (WPC) are an group of whey (Milk serum) based food ingredient. They are used in confectionary product, ready to eat cereals, nutritional bars, and sports beverages.
Aim: The main aim of this study was to evaluate the morphological and antimicrobial study of whey protein concentrate after extraction from milk serum.
Methods: Proximate analysis was done for the determination of protein, ash, fat, and moisture content in whey protein concentrate. Morphological study was done using X-Ray Diffraction (X-RD) and scanning electron microscope. The antimicrobial property of whey protein concentrate was evaluated by Agar well diffusion method.
Results: Proximate analysis reveals whey protein concentrates, protein (42%), Fat (4.40), ash (10.37), and moisture (4.27). The whey protein concentrate antimicrobial property also particularly effective against S. aureus (Gram Positive), E. coli (gram negative). SEM and X-RD results reveal micro structure and nature of the compound