Nutritional quality and safety aspects of wild vegetables consume in Bangladesh

Addition of edible insects to local staples used as complementary foods can improve their nutrient content. Nutritional quality and safety of Macrotermes bellicosus enriched boiled rice (BR) and yam (BY) complementary foods (CFs) was assessed using rats. Macrotermes bellicosus (MB) were collected, dried, and refrigerated at -4oC. Ground MB was added to BR and BY in ratios 10.0%, 15.0%, 20.0% (w/w) to give BR1, BY1; BR2, BY2, and BR3, BY3 respectively. Nutrient content of MB, BY, BR and MB-enriched CFs were determined by AOAC methods. Nutrient bioavailability and safety of BR3 and BY3 were assessed using rats fed ad libitum for 28 days. Serum trace minerals in the CFs, control and basal diets and histopathological effects of CFs on rats’ organs were determined. Data were analysed using ANOVA at p<0.05. Dried MB contained 31.8g protein, 16.4g fat, 3.8g ash, 227.5mg calcium, 2.1mg iron, 15.0mg zinc, 330.4μg retinol equivalent (RE), and 529.0kcal energy/100g sample. The BR and BY contained 3.7-5.9g protein, 70.0-120mg calcium,4.2-5.6mg iron, 1.2-1.5mg zinc and 380- 386kcal/100g compared with 7.9-15.3g protein, 242.2-264mg calcium, 2.4-4.4mg iron, 15.1-19.8mg zinc and 357-372kcal/100g enriched CFs (p<0.05). Rats Serum trace minerals ranged between 3.4- 4.3mg zinc, 23.4-27.9mg calcium, 30.6-37.0mg iron; and 52.5-56.9μg RE, compared with control (3.2, 22.2, 34.1, 48.2) and basal (2.2, 21.1, 24.0 mg, 32.3 μg) diets respectively (p<0.05). No pathological lesions were observed in internal organs of rats on CF diets. Adding Macrotermes bellicosus to local complementary foods is safe and improved their nutritional quality, hence its use is recommended among mothers.

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Nutritional quality and safety of organic food. A review

Agronomy for Sustainable Development ◽

10.1051/agro/2009019 ◽

2010 ◽

Vol 30 (1) ◽

pp. 33-41 ◽

Cited By ~ 173

Author(s):

Denis Lairon

Keyword(s):

Nutritional Quality ◽

Organic Food ◽

Quality And Safety

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Quality and Safety Aspects in the Development and Fabrication of Transcutaneous Sensors

Continuous Transcutaneous Monitoring ◽

10.1007/978-1-4613-1927-6_50 ◽

1987 ◽

pp. 277-283

Author(s):

Ewald Konecny ◽

Uvo Hölscher

Keyword(s):

Quality And Safety ◽

Safety Aspects

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Quality and Safety Aspects of Vegetables

Handbook of Vegetable Preservation and Processing, Second Edition - Food Science and Technology ◽

10.1201/b19252-46 ◽

2015 ◽

pp. 925-954

Author(s):

Satyendra Gautam ◽

Prasad Variyar ◽

Arun Sharma

Keyword(s):

Quality And Safety ◽

Safety Aspects

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Understanding the Relationships Between the Consumer Perception on Food Risks, Quality, and Safety Indicators of Braised Meat Sold in “Dibiterie” Restaurants in Dakar, Senegal

Frontiers in Veterinary Science ◽

10.3389/fvets.2021.788089 ◽

2021 ◽

Vol 8 ◽

Author(s):

Malik Orou Seko ◽

Walter Ossebi ◽

Nibangue Laré ◽

Bassirou Bonfoh

Keyword(s):

Latent Variables ◽

Nutritional Quality ◽

Structural Equation ◽

Small Ruminants ◽

Consumer Perception ◽

Health Concern ◽

Human Consumption ◽

Quality And Safety ◽

Potential Health

Dibiteries are restaurants that sell braised meat of small ruminants and sometimes chicken. Current microbiological data indicate that the products sold are sometimes contaminated with pathogenic microorganisms exceeding the quality standards recommended for human consumption, hence a real public health concern. Despite the lack of hygiene, these establishments continue to thrive in the Senegalese food ecosystem. However, very few studies have analyzed the socio-economic motivations and risk representations of these populations who participate in the growing demand for meat from dibiteries. The main objective is to understand the relationships between consumer perception of food risks, quality, and safety indicators of braised meat sold in Dibiteries in Dakar. A total of 479 people from 404 households in the Dakar region were randomly selected and surveyed on the consumption of dibiterie meat using a structured questionnaire. The questionnaire allowed to measure the relative importance given by each interviewee to the indicators related to the risk of food infection, and the quality and safety of dibiterie meat. The structural equation model was used to design the paths and analyze the relationships. Of the 479 people interviewed, 291 people consumed dibiterie meat. Only 16% of consumers strongly perceive the quality and safety of meat. This strong perception has been positively associated with monthly food expenditure, while the age of consumers explained it negatively. Among the latent variables identified, the perceived price effect and the dibiteries' expertise were positively related to the perception on the safety and the perception on the nutritional quality of the product. The nutritional quality of the product had negatively impacted the risks of food infection perceived by consumers. The results of this study suggest the strengthening of hygiene standards in dibiteries and the awareness of consumers, especially young people, about the potential health risks associated with the consumption of dibiterie meat. Further work on willingness to pay to improve the safety of dibiterie meat is needed.

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