Asian Food Science Journal
Not a member yet
778 research outputs found
Sort by
The Effects of Extraction Conditions on Extraction Yield and Syringin Content in Producing Standardized Tinospora crispa Aqueous Extract with High Antioxidant Activity
No full textThe herbal plant known as Tinospora crispa is reported to have many beneficial effects on health and has great potential in future to be developed as a health product either in the form of traditional medicine, food supplements or in pharmaceutical preparations. However, so far knowledge on processing procedures to produce quality standardized extracts of this plant to be used in product development has still not widely reported. Therefore, the objective of this study was to determine the optimal extraction conditions for producing a standardized T. crispa aqueos extract (STCAE) with high extraction yield and high syringin content. Experiments were conducted to determine the effects of various extraction conditions involving temperature (25–100 ° C), extraction time (0.5–6 hours) and liquid (water) to solid ratio (5: 1–25: 1 ml of solvent per g stem dry). Using optimized conditions obtained, the extract was standardized based on syringin and was further investigated on its antioxidant activity through DPPH, FRAP and TBA bioassays. Results revealed that the optimum extraction conditions were found to be 1 h extraction time and 15:1 ml g−1 liquid-to-solid ratio. For the extraction temperature, 60°C was found to be the best. STCAE was produced on the basis of the extract to contain with at least 0.4 wt% of syringin. STCAE was found to possess high antioxidant activities through DPPH, FRAP and TBA bioassays
Development and Evaluation of Indian Traditional Sweet ‘Laddoo’ Supplemented with Germinated Pumpkin Seed Flour
No full textAim: The study was planned to evaluate Indian traditional sweet ‘Laddoo’ supplemented with germinated pumpkin seed flour.
Study Design: The traditional recipe was supplemented by replacing the whole wheat flour and bengalgram flour with 10, 20 and 30% of germinated pumpkin seed flour. The developed products were subjected to organoleptic and nutritional evaluation. The results were subjected to statistical analysis using ANOVA.
Place and Duration of Study: The study was carried in Department of Foods & Nutrition and was part of doctoral research work carried out between 2017-19.
Methodology: Sensory evaluation of developed products was carried out using 9-point hedonic scale. The samples were further analysed for moisture, ash, crude fat, crude protein and crude fiber, total, soluble and insoluble dietary fiber, total and available minerals using standard methods.
Results: The supplementation resulted in a significant (P≤0.05) increase in ash, crude fat, crude protein and crude fiber while total carbohydrates decreased. The supplemented product had crude protein ranging from 19.39-25.59 g; crude fibre 2.21 -3.24 g and ash 5.70-8.19 g/100 g at different levels of incorporation as against 16.53, 1,64 and 3.66 g/100 g respectively in control product. Significant increase was observed in mineral content also. The supplemented products had calcium, magnesium, zinc, iron, potassium and phosphorus ranging from 63.47-95.46, 132.63-133.58, 3.58-7.51, 6.49-11.33, 639.53-884.34 and 343.32-356.63 mg/100 g on dry matter basis. The developed products were acceptable to judges.
Conclusion: Incorporation of germinated pumpkin seed flour significantly (P≤0.05) improved the nutrient and mineral profile of whole wheat flour Bengal flour Laddoo. Such developed products can be very useful in combating the macronutrient and micronutrients deficiency problem in population of all age groups
In Vitro Antioxidant and In Vivo Antidiabetic Properties of Citrus Maxima Leaf Extracts in Alloxan-Induced Swiss Albino Diabetic Mice
No full textAims: The current study aimed to explore in vitro antioxidant capacity and in vivo antidiabetic property of Citrus maxima leaf.
Methods: Citrus maxima leaf extracts were prepared using methanol (MECML) and ethanol (EECML) in this study. Antioxidant capacity of both extracts was evaluated using total antioxidant capacity (TAC) assay, ferric reducing antioxidant power (FRAP) assay, DPPH free radical scavenging assay, and ABTS free radical scavenging assay. Cytotoxicity of MECML and EECML was assessed by brine shrimp lethality bioassay. To explore the in vivo antidiabetic property of MECML and EECML, diabetic mellitus (DM) was induced in Swiss albino mice by a single intraperitoneal injection of alloxan. Then diabetic mice were treated with both extracts for 28 days. Effects of both extracts on serum levels of glucose, liver function enzymes, and parameters of lipid profile associated with DM were evaluated.
Results: In TAC and FRAP assays, MECML and EECML represented gradually increased reducing capacity in a dose-dependent manner. In DPPH and ABTS assays, both extracts showed notable free radical scavenging activity with lower IC50 values. Additionally, MECML and EECML showed very low toxicity with LC50 values of 80.46 and 105.59 μg/mL, respectively in brine shrimp lethality assay. Moreover, both extracts significantly augmented altered levels of serum glucose, parameters of lipid profile, SGPT, SGOT, and C-reactive protein with the treatment of MECML and EECML.
Conclusion: This study suggests Citrus maxima leaf possesses significant antioxidant and antidiabetic properties and they might play a potential role to prevent diabetic mellitus and diabetic mellitus associated complications
Evaluation of the Behavior of Cashew Genotypes with Regard to Bacterial Disease in Agroforestry Farms in Northern Côte d'Ivoire
No full textNotwithstanding the inflows of currency for the populations who practice it, the cultivation of the cashew tree contributes to strengthening the forestry agrosystem in Côte d'Ivoire. However, this culture, with multiple interests, is confronted with attacks from parasites including bacterial disease. Bacterial disease causes extensive damage to vegetative organs as well as fruits and causes yield losses. The objective of this study is to assess the behavior of cashew genotypes in relation to the severity and incidence of bacterial disease in the context of agroforestry production in Côte d'Ivoire.
To achieve this objective, 1.200 branches were observed to assess the tolerance or sensitivity of 30 cashew trees in agroforestry orchards of cashew trees in the localities of Korhogo, Sinématiali and Boundiali. These cashew genotypes were selected and geolocated. The factor studied is the cashew genotype, composed of 30 cashew genotypes, with 6 modalities which are the severity index of bacterial disease on leaves, twigs and nuts, the incidence of bacterial disease. bacterial disease on leaves, twigs and nuts. The data collected that are the index of severity of bacterial disease on leaves, twigs and nuts, the incidence of bacterial disease on leaves, twigs and nuts have made the subject to descriptive analysis and PCA. The ascending hierarchical classification (HAC) and multivariate analysis completed the data analysis. The results obtained revealed three groups of cashew trees. Those of group 3 made up of twelve (12) genotypes, namely SYDN, SDYY, SDYN and KBSD coming from the localities of Sinématiali and Korhogo, differ from the others by a weak infection of the nuts (8.67 ± 2.74). The genotypes in this group are more resilient and their development in an agroforestry system could help promote agroecological management of bacterial disease, improve and intensify agroforestry practices in C. d'Ivoire
Biochemical Composition of Two Zinziberaceae: Ginger (Zingiber officinale roscoe) and Turmeric (Curcuma longa)
No full textThe objective of this work is to analyze the biochemical parameters of Zingiber officinale (ginger) and Curcuma Longa (turmeric) found in the locality of Daloa. The samples were purchased in the markets of Daloa. The dry matter, ash and lipid contents were determined by the AOAC (Association of Official Analytical Chemists) method. Those of proteins, total sugars, reducing sugars were carried out respectively by the methods of Kjeldahl, Bernfeld and Dubois. A phytochemical study was done by Evans method. The contents of total flavonoids and total polyphenols were determined respectively according to the methods of Wood and Marinova. It emerges from the analyzes that the contents of dry matter (27.66 ± 0.06%), total sugars (31.25 ± 0.6 mg / g) and fibers (8.21 ± 0.01%) are higher in ginger than in turmeric. The lipid contents of the two species are less than 8%. The results also reveal the presence of tannins, saponins, polyphenols, alkaloids and flavonoids. Ginger has a high content of total polyphenols (53.55 ± 0.45 mg EAG / g) than turmeric (35.25 ± 0.52 mg EAG / g). However, the flavonoid values are high in turmeric (92.52 ± 0.54 µg EQ / g) than ginger (86.27 ± 0.62 µg EQ / g). Both turmeric have revealed that ginger and turmeric are low in fat, reducing sugars, and high in fiber and polyphenols. Both rhizomes have the same protein content. The presence of secondary metabolites in the rhizomes of ginger and turmeric justifies the therapeutic importance of these two plants, hence the importance of consuming them to take full advantage of the beneficial effects of its active ingredients. However, the compounds vary from species to species
Effect of Germination on the Physicochemical and Antinutritionnal Parameters of White Beans (Phaseolus vulgaris L.) Seeds Cultivated in Côte d'Ivoire
No full textThe objective of the present study was to evaluate some physicochemical and some antinutritional factors characteristics of sprouted seeds of white bean (Phaseolus vulgaris L.) with a view to their valorization in the Ivorian diet. The contents of dry matter, ash, reducing sugars, total sugars, fat, increased significantly under the effect of the germination of bean seeds. In addition, the mineral contents (Calcium, Magnesium, Iron, Sodium, Potassium) of sprouted bean samples are statistically different from those of ungerminated beans. Then, it was found that germination resulted in a significant increase in the contents of vitamins (A, B1, C, D and E). However, a significant decrease in the anti-nutritive compounds such alkaloid, oxalates, phytates and tannins was observed in the sprouted bean seeds. The mean values range from 45.00 ± 3.54 to 16.25 ± 1.28; from 68.29 ± 0.71 to 21.32 ± 0.18; from 81.72 ± 2.48 to 38.14 ± 1.76 and from 51.58 ± 0.26 to 19.35 ± 0.53 per cent respectively. Thus, germination is an effective processing method for increasing vitamins and mineral bioavailability, and for reducing significantly anti-nutritve compounds after the bean seeds germinate
Reliability of the General Nutrition Knowledge Questionnaire among Head Teachers from Schools in Uganda
No full textValid and reliable questionnaires are necessary to improve the existence and quality of nutrition information, which determines interventions in low-resource settings, especially among decision makers and change agents.
The present study evaluated the internal consistency and test-retest reliability of the data collected among 255 head teachers from schools in Mukono and Wakiso districts in Uganda using a general nutrition knowledge questionnaire (GNKQ) earlier developed. Cronbach alpha (α) was used to determine internal consistency. Pearson's correlation coefficient (r) and intraclass correlation coefficient were used to measure test-retest dependability on scores (ICC2,1).
Overall internal consistency on 94 items was α = 0.89 at time one and 0.92 at time two. All items yielded data with a satisfactory internal consistency (α > 0.7). Two domains, Expert advice (ICC = 0.64) and Selecting food (ICC = 0.41), were determined to have insufficient test-retest reliability (r < 0.7 and ICC = 0.7), and their items were removed from the next analyses. The remaining nutrition knowledge topics with adequate test-retest reliability were food groupings (ICC = 0.9), nutrition and sickness (ICC = 0.91), and food fortification (ICC = 0.95). According to the findings, the prototype nutrition knowledge questionnaire had acceptable internal consistency and test-retest reliability.
These findings indicate that the previously established questionnaire can be used to assess general nutrition knowledge among head teachers. To boost generalizability, future studies could use the questionnaire on a different group of adults
Amino Acid Profile and Vitamin C Content of Selected Condiments Used as Thickeners in Soup Preparation
No full textAim: This study aimed to analyze the amino acid profile and determine the vitamin C content of the condiments named Detarium microcarpum (DM), Cissus populnea (CP), Grewia mollis (GW) and Parkia biglobosa (PB).
Study Design: The condiments obtained from Gwagwa market, Federal Capital Territory (FCT), Abuja were used for this study to analyze and determine the amino acid profile and vitamin C content.
Place and Duration of the Study: The study was conducted in Abuja, Nigeria at the Department of Medicinal Chemistry and Quality Control, National Institute for Pharmaceutical Research and Development [NIPRD], from February 2020 to September 2020.
Methodology: The amino acid profile of the condiments was analyzed using methods described by (Maria et al., 2004). The samples were dried to constant weight, defatted, hydrolyzed, evaporated in a rotary evaporator and loaded into the Applied Biosystems PTH Amino Acid Analyzer while the Ascorbic acid content of the condiments was determined by titration method.
Result: The result indicated that non- essential amino acids are higher in concentration in all the samples (PB - 33.77, DM - 27.51, GM - 18.21 and CO - 25.86) compared to the essential amino acids (PB -27.16, DM - 19.46, GM - 1 6.47 and CO - 22.38) and semi-essential amino acid (PB - 22.22, DM - 16.59, GM - 9.64, CO - 14.01). Among the essential amino acids, leucine is the predominant acid, while glutamic, aspartic acids were found to be the major non-essential amino acids in the samples. High concentrations of aspartic acid, glutamic acid valine, alanine and leucine predominate in all the samples analyzed. The sample Parkia biglobosa has the highest concentration of vitamin C with 0.3 mg/L followed by Detarium Microcarpum 0.18 mg/L, Grewia Mollis 0.12 mg/L and Cissus populnea 0.11 mg/L.
Conclusion: Results indicate that these condiments contained amino acids in appropriate quantities that can serve as supplementary potential sources of essential amino acids to man and appreciable amount of vitamin C
Proximate Composition, Mineral and Sensory Properties of Orange-Flesh Sweet Potato Starch, Soybean and Groundnut Flour Complementary Food
No full textAims: This study was aimed at formulating and evaluating the proximate, mineral and sensory properties of complementary food from blends of orange flesh sweet potato (Ipomea batata) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour.
Methodology: Orange flesh sweet potato starch (OFSP), soybean flour (SB) and groundnut flour (GN) were blended in the ratio of (OFSP:SB:GN): 90:5:5, 85:10:5, 80:15:5, 75:20:5, 70:25:5, 65:30:5, 60:35:5, 55:40:5, 50:45:5 and designated as PSG1 – PSG9, while 100% OFSP served as control. Evaluations were carried out following standard analytical methods.
Results: Moisture, fat, ash, crude fibre and carbohydrate contents varied significantly (P<0.05) from 7.53 – 10.74, 1.33 -17.22, 1.20 – 1.94, 4.34 – 19.58 and 53.10 – 70.53% respectively. Protein content (7.62 – 21.91%) of the blends will meet >75% of safe level of protein intake for infants and children. Energy ranged from 339.45 – 373.07 Kcal/100g and will meet >55% of energy requirement for infants at 6 months. Ca, Cu, Fe, Mg and Zn varied respectively, from 0.68 - 6.07, 0.28 - 0.62, 4.40 - 11.94, 1.87 - 2.04, and 1.26 – 2.10 mg/100g. PSG complementary food in comparison to the recommended intake of minerals was found to be excellent in Cu, adequate in Fe and Zn but low in Mg and inadequate in Ca. Degrees of likeness for the sensory attributes: aroma, appearance, colour, taste, texture and overall acceptability varied from 5.00 - 7.00, 3.80 - 7.56, 5.04 - 7.20, 3.84 - 7.33, 3.88 - 7.56 and 4.29 - 6.96 respectively. These degrees of likeness from 3.84 - 7.56 indicated dislike moderately to like moderately. PSG7and PSG8 had significantly (P<0.05) the highest degrees of likeness for all attributes except for texture in PSG7 with neither liked nor disliked.
Conclusion: This work showed that enriching orange flesh sweet potato starch by substituting with soya bean and groundnut, increased nutritional composition of the complementary food and addition of soybean flour up to 35 and 40% was acceptable to the assessors. This implies that this complementary food can be recommended as diet for newly weaned and older children
Comparative Study of Mineral Composition of Selected Staple Green Leafy Vegetables in Nigeria
No full textSix varieties of green leafy vegetables, namely, Amaranthus hybridus, Corchorus olitorius, O. gratissimum, Talinum triangulare, Telfaria occidentalis and Vernonia amygdalina were estimated in their raw, steamed and boiled forms for their mineral compositions. The effect of two different cooking methods (steaming i.e. water blanching and boiling) on fresh leafy vegetables were also evaluated. The mineral contents of fresh leaves of the vegetables were determined using Energy Dispersive X-ray Fluorescence techniques (EDXRF). The results from EDXRF analysis of mineral contents of the six leafy vegetables revealed that fresh, steamed and boiled C. olitorius had the highest quantity of K (133.5, 131.5 and 91.2 mg/100 g) and Zn (28.9, 28.4 and 21.4 mg/100 g) respectively. The fresh, steamed and boiled T. occidentalis had the highest quantity of Ca (124.2, 122.2 and 80.3 mg/100 g), Na (102.2, 100.6 and 71.1 mg/100 g) and Mg (324.5, 319.2 and 225.5 mg/100 g) respectively, while the fresh, steamed and boiled A. hybridus had the highest quantity of Fe (48.6, 47.7 and 29.1 mg/100 g) respectively. The results of percentage loss of mineral composition revealed that almost 40 % of minerals in boiled vegetables was lost, while the amount lost in steamed vegetables was < 2 %. The results obtained from evaluation of sodium/potassium (Na/K) ratio showed that all fresh and steamed leafy vegetables have the same values but the boiled leafy vegetables gave different values. The results have shown that vegetables could serve a better source of some important minerals that can contribute qualitatively to the nutritional need of humans. Based on the results from the processing of vegetables, we suggest that the daily nutritional needs can better be acquired by consuming the steamed processed vegetables rather than consuming the boiled processed vegetables, which would also probably reduce high blood pressure diseases