International Journal of Food and Nutrition Research


Influence of Complementary Food Composition on Prevalence of Anemia among Children Aged 6-24 Months in West Cameroon

Research Article of International Journal of Food and Nutrition Research Influence of Complementary Food Composition on Prevalence of Anemia among Children Aged 6-24 Months in West Cameroon MANANGA Marlyne Josephine12*, KANA SOP Marie Modestine2, NOLLA Nicolas2, TETANYE Ekoe3, GOUADO Inocent2 1 University of Yaoundé I, Faculty of Science, Department of Biochemistry of Yaoundé 2 University of Douala, Faculty of Science, Department of Biochemistry of Douala. 3 University of Yaoundé I, Faculty of Medicine and Biomedical Sciences. Iron is an essential micronutrient for human health and inadequate intake may result in iron deficiency (ID) or iron deficiency anaemia (IDA). In western region of Cameroon, 39 % of children under 59 months suffering from IDA. To reduce the high prevalence of IDA, the evaluation of nutritional potential of complementary food is very necessary to improve the nutritional status of the young children. The objective of this study is to determine the influence of complementary food composition on prevalence of anemia among young children living in West Cameroon. A food interview survey was carried out among 50 families (25 families with children having Hb ≥ 11 g/dL and 25 families having children with Hb ≤ 11 g/d/L). Ten complementary foods frequently consumed by children were recruited near the families. The amount of food nutrient intake per day was also determined. The data were analyzed using ANOVA (p ≤ 0.05) and the principal component analysis (PCA). The PCA shows that corn meal with vegetables was a dish with high level in iron, fats, dietary fiber and calcium. The complementary food based on corn meal with okra and those based on Irish potatoes with beans and fishes were higher in protein, ash, magnesium, potassium, phosphorus and zinc. The other dishes based on irish potatoes, rice, peanuts and corn meal porridge had high levels of carbohydrates. There ...

Changes in Microbiological Quality of Table Spreads Produced from African Pear (Dacryodes edulis) Pulp during Storage

Research Article of International Journal of Food and Nutrition Research Changes in Microbiological Quality of Table Spreads Produced from African Pear (Dacryodes edulis) Pulp during Storage Akusu, Ohwesiri Monday*; Wordu, Gabriel Oji and Obiesie Chidiebere Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, P. M. B., 5080, Port Harcourt, Nigeria African pear (Dacryodes edulis) pulp was extracted and pasteurized. The pasteurized pulp was homogenized with different levels of food grade additives to form table spreads of samples A to H while sample I was left without preservative. The spreads were packed in sealed glass containers and stored at room temperature (28±20C) for 4 weeks to evaluate the changes in microbiological quality of table spread during storage period. Samples were collected in a weekly interval to study the microbiological assay of the spread starting from week zero to the last week. High total bacteria count of 1.8x107CFU/ml was seen in sample I (spread without preservative) at week zero, this increased significantly to 8.1x108CFU/ml after 3 weeks of storage and TNTC (too numerous to count) after 4 weeks of storage at 28±20C. The least growth were observed in samples A and C with bacteria counts of 8.1x107CFU/ml and 3.5x107CFU/ml, respectively. The least fungi count of 2.0x106CFU/ml was noted in sample C after 4 weeks of storage while the highest fungi count of 4.5x107CFU/ml was seen in sample I after 4 weeks of storage at room temperature (28±20C). The suspected microorganisms based on their morphology were; E. coli, Staphylococcus aureus, Salmonella specie while fungi were Penicillium specie and Aspergillus specie. Deterioration sets in significantly after two weeks storage as total bacteria and fungi counts rose above 1.0x107 and 1.5x106, respectively. The microbiological quality of the samples was stable up to the second week of storage except sample I (without preservative). Keywords: ...

Ancient whole grain gluten-free quinoa, high protein, vegetable flatbreads

Research Article of International Journal of Food and Nutrition Research Ancient whole grain gluten-free quinoa, high protein, vegetable flatbreads Talwinder S Kahlon, Roberto J Avena-Bustillos, Mei-Chen M Chiu and Ashwinder K Kahlon Western Regional Research Center, USDA-ARS, 800 Buchanan St., Albany, CA 94710 The objective was to evaluate four kinds of ancient whole grain gluten-free Quinoa, high protein, vegetable, nutritious, tasty, health promoting flatbreads. The flatbreads were Quinoa Peanut Meal Kale (QPK), QPK-Onions, QPK-Garlic and QPK-Cilantro. Quinoa contains all the essential amino acids. Peanut Meal was utilized to formulate higher protein flatbreads and to add value to this low value farm byproduct. Fresh green leafy vegetable kale was used with health promoting potential as it binds bile acids. Onions, garlic and cilantro contain healthful phytonutrients. The level of fresh onions, garlic and cilantro were determined by consensus of the laboratory personnel. Flatbread dough was prepared using 50-67 ml water per 100g as is ingredients. The ingredients were Quinoa flour and Peanut Meal (39.4%) and fresh Kale (19.7%) as is basis. Onions, Garlic and Cilantro flatbreads contained 28%, 7% and 28% of the respective ingredients. 50g flatbread dough was pressed between parchment paper in tortilla flatbread press to about 17 cm circle. Flatbreads were cooked in flatbread cooker for 2-minutes at (165-195 oC). Seventy-one in-house volunteers evaluated Color/Appearance of the QPK, QPK-Onions and QPK-Garlic to be similar and significantly (P ≤ 0.05) preferred than QPK-Cilantro flatbreads. Odor/Aroma of QPK-Onions and QPK-Garlic flatbreads was similar and significantly higher than QPK and QPK-Cilantro. Texture/Mouth Feel of the QPK-Garlic flatbreads was judged significantly higher than QPK and QPK-Cilantro. Taste/Flavor and Acceptance of QPK-Onions flatbreads was significantly better than QPK and QPK-Cilantro. The acceptance of the flatbreads tested was QPK-Onions 92%, QPK-Garlic 89%, QPK 77% and QPK-Cilantro 72%. These flat breads used only 3-4 ingredients and could ...

Effect of Pasteurisation on the Proximate Composition, Mineral and Sensory Properties of Fresh and Dry Tiger Nuts, and Their Milk Extracts

Research Article of International Journal of Food and Nutrition Research Effect of Pasteurisation on the Proximate Composition, Mineral and Sensory Properties of Fresh and Dry Tiger Nuts, and Their Milk Extracts Patience C. Obinna-Echem1*, Nkechi J.T, Emelike1 and Justin M. Udoso1,2 1Department of Food Science and Technology, Rivers State University, Nkpolu-Oroworokwo, Port Harcourt, Rivers State Nigeria; 2NAFDAC Office, Federal Secretariat Complex, Aba Road, Port Harcourt, Rivers State. Nigeria The proximate, mineral and sensory properties of pasteurised and unpasteurised fresh and dry yellow tiger nuts and their milk extract were evaluated. Milk from samples of fresh and dry tiger nuts were extracted separately by wet milling and expression before pasteurisation. The moisture, protein, fat, ash, crude fibre, carbohydrate and energy content of the tiger nuts varied from 14.36 - 47.98%, 5.54 – 6.85%, 1.31 – 1.97%, 5.28 – 4.60%, 26.09 - 24.60%, and 296.72 – 434.00 KJ/g respectively. The total sugar content was 9.82 - 11.85% for pasteurised tiger nuts and 10.09 - 12.64% for unpasteurised nuts while reducing sugar ranged from 3.06 - 4.82 and 3.67 - 5.01% respectively, for pasteurised and unpasteurised tiger nuts. Cu, Fe, Zn, Ca, Mg and K content ranged from 0.09 - 0.13, 11.00 - 13.74, 0.05 - 0.06, 1692.94 - 1921.99, 265.12 - 794.57 and 1048.34 - 1181.67 mg/100g respectively. The moisture, protein, fat, ash, crude fibre, carbohydrate and energy values of the milk extract varied from 76.93 - 81.92%, 9.84 - 11.41%, 3.09 - 5.01%, 0.01 - 0.03%, 0.01 - 0.11%, 2.74 - 7.16% and 373.22 - 488.68 KJ/g respectively. Total sugar content was 9.63 - 11.64 and 10.81– 12.23% respectively, for the pasteurized and unpasteurized milk while the reducing sugar ranged from 3.42 - 4.13 and 4.14 - 4.49 %. Cu, Fe, Zn, Ca, Mg and K content varied from 0.02 - 0.03, ...

Dr. Xue Wu ZHANG
Professor, South China University of Technology, 381 Wushan Road, Guangzhou 510640, People’s Republic of China

Dr. Yuan Soon Ho
Distinguished Professor/Director, Graduate Institute of Medical Science, College of Medicine, Taipei Medical University

Prof. Dr. Mahmoud Abd-Allah Mohamed Saleh
Chief Researcher , Special Food & Nutrition, Dept., Food Technology Res. Inst (FTRI), Agric. Res. Center, (ARC), 9 El-Gamma st., Giza, Egypt

Dr. Khaled Saad Zaghloul Ali
Associate Professor, Faculty of Medicine, Pediatric Department, Assiut University

Dr. Jiban Shrestha
Scientist, Nepal Agricultural Research Council, National Maize Research Program, Rampur, Chitwan, Nepal

Dr. Vikas Kumar
Assistant Professor (Food Technology and Nutrition), School of Agriculture, Lovely Professional University

Dr. Majid Sharifi-Rad
Department of Range and Watershed Management, Faculty of Natural Resources, University of Zabol

Dr Rodney Alexandre Ferreira Rodrigues
Universidade Estadual de Campinas, Centro Pluridisciplinar de Pesquisas Químicas e Biológicas

Dr. Carolina Veronezi
Research Scientist & Teacher, University of the State of Minas Gerais – UEMG and Union of Great Lakes Colleges – UNILAGO

Dr. Pankaj Kumar Singh
Assistant Professor, Department of Animal Nutrition, Bihar Animal Sciences University

Dr. Guang Hao
Georgia Prevention Institute, Department of Population Health Sciences, Medical College of Georgia. Augusta University

Dr. Umar Farooq
Associate Professor, Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture

Dr. Ionel BONDOC
Associate Professor, University of Agricultural Sciences and Veterinary Medicine Iasi, Faculty of Veterinary Medicine Iasi (ROMANIA), Department of Public Health

Dr. Leqi Cui
Assistant Professor, Xi’an Jiaotong University, Shaanxi, China

Dr. Heba Hassan Abd-El Azim Salama
Associate Professor, National Research Centre, Food Industries and Nutrition Division

Dr. Jong-Bang Eun
Professor, Department of Food Science and Technology, College of Agriculture and Life Science, Chonnam National University

Dr. Monica BUTNARIU
Professor, habilitated doctor, chemist, Chemistry & Biochemistry Discipline, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, 300645, Calea Aradului 119, Timis, Romania,

Dr. Victor Hugo Gomes Sales
Professor, Department of food technology, Instituto Federal do Amapá

Dr. Kamila Nascimento
PhD in Food Science and Technology – Federal Rural University of Rio de Janeiro – RJ, Brazil

Dr. Krešimir Mastanjević
Assistant Professor, Name and address of employer, Type of business or sector University in Osijek, Faculty of Food Technology, Franje Kuhača 20, 31000 Osijek, Croatia Science and higher education

Dr. Theophine Akunne
Department of Pharmacology and Toxicology, Faculty of Pharmaceutical Sciences, University of Nigeria, Nsukka 410001, Nigeria

Dr Kasim S. Abass
Assistant Professor, College of Nursing, University of Kirkuk

Dr Zhuo Wang
The Wistar Institute, Philadelphia, PA

Dr. Sheikh Adil Hamid
Assistant Professor, Division of Livestock Production and Management, Faculty of Veterinary Sciences and Animal Husbandry

Dr Nishant P. Visavadiya
Biodesign Institute, Arizona State University, USA

Dr. Poliana Mendes de Souza
Federal University of Vales do Jequitinhonha e Mucuri

Dr. Rajinder Pal Singh Bajwa
Niagara Falls Mem Med Center, Division of Infectious Diseases, 621 Tenth Street, Niagara Falls, NY 14301.

Dr. Subrota Hati
Assistant Professor, Dept. Dairy Microbiology, Anand Agricultural University

Dr. İlknur UCAK
Assistant Professor, Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University

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1. Agustina Irazusta, Russell Caccavello, Luis Panizzolo, Alejandro Gugliucci, Alejandra Medrano. The potential use of Mentha x piperita L., Peumus boldus Mol. and Baccharis trimera Iless. extracts as functional food ingredients. International Journal of Food and Nutrition Research, 2018; 2:14. DOI: 10.28933/ijfnr-2018-09-1001 
2. Rabia Syed and Ying Wu.A review article on health benefits of Pigeon pea (Cajanus cajan (L.) Millsp). International Journal of Food and Nutrition Research, 2018; 2:15. DOI: 10.28933/ijfnr-2018-09-0301

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International journal of food and nutrition research

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