scholarly journals Nutritional composition and glycemic index analyses of vitamin A-biofortified maize in healthy subjects

2018 ◽  
Vol 6 (8) ◽  
pp. 2285-2292 ◽  
Author(s):  
Olarewaju M. Oluba ◽  
Ajoke B. Oredokun-Lache
Keyword(s):  
Vitamin A ◽  
Glycemic Index ◽  
Healthy Subjects ◽  
Nutritional Composition

scholarly journals Physicochemical characterization and nutritional composition analysis of pineapple guava at three different ripening stages

2016 ◽  
Vol 34 (2) ◽  
pp. 217-227 ◽  
Author(s):  
Lina María García-Rivera ◽  
Henry Alexander Váquiro-Herrera ◽  
José Fernando Solanilla-Duque
Keyword(s):  
Vitamin A ◽  
Physicochemical Characterization ◽  
Chemical Characterization ◽  
Nutritional Composition ◽  
Neutral Detergent Fiber ◽  
Composition Analysis ◽  
Current Consumption ◽  
Total Carbohydrates ◽  
Pineapple Guava ◽  
Acca Sellowiana

Pineapple guava (Acca sellowiana [O. Berg] Burret) is a fruit with export and production potential in Colombia. However, there are few reports about its composition concerning physiological behavior throughout the different ripening phases. Intending to confront this situation, a study was proposed in order to evaluate the physicochemical properties and the nutritional composition of pineapple guava fruits in three different phases of ripening, determined by the weeks elapsed after anthesis, considering it undeveloped for week 17 (W17), ripe for week 20 (W20) and overripe from week 21 (W21). Pineapple guava fruits were preliminarily characterized, they underwent a bromatological analysis and their content of vitamin A and C content was established. The results showed a significant content of crude fiber and total carbohydrates in the three evaluated phases. There was also a decrease in the neutral detergent fiber of 38% between W17 and W21. The highest level of vitamin C was reported in W17 (67.82 mg ascorbic acid/g dry sample), as well as for vitamin A (12.65 mg β-carotene/g dry sample). In a physical-chemical characterization, the existence of a particular physiological behavior is possible because of the development in size and mass of the fruit after physiological ripening. Additionally, the calcium and reducing carbohydrate content can be associated with the pulp browning phenomenon. Clearly, pineapple guava is a promising fruit thanks to its nutritional properties, according to the current consumption tendencies.

scholarly journals Improving the Dietary Vitamin A Content of Rural Communities in South Africa by Replacing Non-Biofortified White Maize and Sweet Potato with Biofortified Maize and Sweet Potato in Traditional Dishes

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1198 ◽  
Author(s):  
Laurencia Govender ◽  
Kirthee Pillay ◽  
Muthulisi Siwela ◽  
Albert Thembinkosi Modi ◽  
Tafadzwanashe Mabhaudhi
Keyword(s):  
South Africa ◽  
Rural Communities ◽  
Vitamin A ◽  
Sweet Potato ◽  
Vitamin A Deficiency ◽  
Nutritional Composition ◽  
Dietary Vitamin ◽  
Micronutrient Deficiencies ◽  
Isoleucine Leucine ◽  
Lower Protein

Biofortification of staple crops has a potential for addressing micronutrient deficiencies, such as vitamin A deficiency (VAD), which are prevalent in South Africa. The poor acceptability of provitamin A (PVA)-biofortified foods could be improved by combining them with other food items to produce modified traditional dishes. The nutritional composition of the dishes could also be improved by the modification. The study aimed to investigate the effect of replacing white maize and cream-fleshed sweet potato (CFSP)] with PVA-biofortified maize and orange-fleshed sweet potato (OFSP) on the nutritional composition of South African traditional dishes. The protein, fibre, total mineral (ash), lysine, and iron concentrations of the PVA maize phutu (traditional porridge) composite dishes (control), were not significantly different (P > 0.05) from those of white maize phutu composite dishes. However, the PVA concentration of PVA maize phutu composite dishes was higher than that of the white phutu composite dishes (P > 0.05). The OFSP had a significantly lower protein concentration, but a significantly higher (P > 0.05) fibre, ash, lysine, isoleucine, leucine, and PVA concentration, relative to the CFSP. The findings indicate that composite dishes in which white maize is replaced with PVA-biofortified maize, and switching over from CFSP to OFSP, would contribute to combating VAD in South Africa, and in other developing counties.

scholarly journals Value added Indian flat breads with Ashwagandha and its glycemic response among normal healthy subjects

2018 ◽  
Author(s):  
Neelam Chaturvedi, Nishtha Raj and Ayush Borah
Keyword(s):  
Diabetes Mellitus ◽  
Glycemic Index ◽  
Healthy Subjects ◽  
Functional Foods ◽  
Glycemic Load ◽  
Value Added ◽  
Glycemic Response ◽  
Carbohydrate Quality ◽  
Improve Glucose Tolerance ◽  
Low Glycemic Index

The glycemic index (GI) provides an indication of carbohydrate quality whereas glycemic load (GL) provides carbohydrates quantity in a food and the insulin demand. Diet with low glycemic index and glycemic load have been shown to improve glucose tolerance on normal healthy subjects so there is a need for a more diversified range of foods with a low glycemic response. The objective of present work was to formulate ashwagandha based food products by utilizing their root powder as an ingredient and their glycemic responses on normal healthy subjects. The products (Chappati, Naan and Thepla) were developed by incorporation of 2%, 4%, 6% and 8% aswagandha root. The result showed that the products with 2% root powder were most acceptable by semi trained panels. Further, study was conducted on randomly selected 30 healthy subjects were fed most acceptable test recipe i.e. thepla and their glycemic response was anticipated. GI and GL values were 37.30 and 11.36 found to be lower 2% root incorporated in thepla while comparing with standard thepla. The data demonstrated that the test thepla belongs to low glycemic index and medium glycemic load. Thus, the inclusion of ashwagandha powder as a constituent can be used to achieve a wider range of low glycemic functional foods possessing sensory attributes that could be valuable for managing the diabetes mellitus.

scholarly journals Vitamin A and lipid peroxidation in patients with different forms of leprosy

2007 ◽  
Vol 49 (4) ◽  
pp. 211-214 ◽  
Author(s):  
Emerson S. Lima ◽  
Ivete de A. Roland ◽  
Maria de Fátima Maroja ◽  
Jaydione L. Marcon
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin A ◽  
Healthy Subjects ◽  
Mycobacterium Leprae ◽  
Serum Levels ◽  
Control Group ◽  
Treatment Control ◽  
The World ◽  
Leprosy Patients ◽  
The Mean

Leprosy, a chronic infectious disease, is caused by a Mycobacterium leprae infection. After India, Brazil has the second greatest number of cases in the world. Increase of oxidative stress and antioxidant deficiency are present in infected subjects and can be related to infection progression. We studied alterations in serum levels of lipid peroxidation (LPO) and vitamin A in patients with different forms of leprosy. Four groups of leprosy patients and a control group (healthy subjects) were selected, and their vitamin A serum levels and LPO profile, measured as malonaldehyde (MDA) were measured by spectrophotometric assays. The mean MDA serum levels (µmol/L) were 3.80 ± 0.5 for control group and 10.54 ± 1.1 in the leprosy patients and this increase was gradual, being more accentuated in severe forms of the disease. Also, the vitamin A serum levels (µg/dL) were diminished in the infected subjects (38.51 ± 4.2), mainly in lepromatous form, when compared with the control group (53.8 ± 5.6). These results indicate that LPO can be an important factor in Mycobacterium leprae infection, which can be related to increases in phagocytic activity and the general breakdown of antioxidants, contributing to an increase of LPO during infection progression. The evaluation of oxidant/antioxidant status in these patients can be an important factor in the treatment, control, and/or prognosis of this disease.

scholarly journals Glycemic index, postprandial glycemia, and the shape of the curve in healthy subjects: analysis of a database of more than 1000 foods

2008 ◽  
Vol 89 (1) ◽  
pp. 97-105 ◽  
Author(s):  
Jennie C Brand-Miller ◽  
Karola Stockmann ◽  
Fiona Atkinson ◽  
Peter Petocz ◽  
Gareth Denyer
Keyword(s):  
Glycemic Index ◽  
Healthy Subjects ◽  
Postprandial Glycemia

The effect of different nixtamalisation processes on some physicochemical properties, nutritional composition and glycemic index

2015 ◽  
Vol 65 ◽  
pp. 140-146 ◽  
Author(s):  
Rosa María Mariscal Moreno ◽  
J.D.C. Figueroa ◽  
David Santiago-Ramos ◽  
Gerónimo Arámbula Villa ◽  
Sergio Jiménez Sandoval ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Glycemic Index ◽  
Nutritional Composition

scholarly journals Determination of the glycemic index of varying proportions of a novel formulation of staple cassava flour - Gari

2017 ◽  
Vol 1 ◽  
pp. 254
Author(s):  
Simeon C. Egba ◽  
Goodluck C Adimuko ◽  
Gospel C. Akokwu ◽  
Humphrey C. Omeoga ◽  
Polycarp N. Okafor
Keyword(s):  
Statistical Analysis ◽  
Glycemic Index ◽  
Healthy Subjects ◽  
Standard Operating Procedure ◽  
Crude Fibre ◽  
Total Carbohydrate ◽  
Cassava Flour ◽  
Standard Operating ◽  
Apparently Healthy

This study was carried out to determine the glycemic index of coconut-enriched gari which was fermented at various durations. A total of 18 apparently healthy subjects participated in the study. The determination of total carbohydrate, crude fibre and available carbohydrate, followed by glycemic index was performed on six samples of the coconut gari using the standard operating procedure. The coconut gari samples (48 hours fermentation) gave mean glycemic index values ranging from 81.96 ± 3.42 - 84.96 ± 4.90 while the 72 hours fermentation gave a mean range of 74.34 ± 2.24 – 82.04 ±5.40. The samples were subjected to statistical analysis using ANOVA and found to be non-significantly (p > 0.05) different when compared to each other. The low G.I rating observed in coconut gari fermented for 72 hours is an indication that the food may be good for consumption as a staple except with under some exceptional conditions. This study suggests that extensive fermentation of gari enriched with coconut could be nutritionally appropriate for diabetics. 

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