scholarly journals Biochemical composition and sensory characteristics of infusions of leaves from two morphotypes of Lippia multiflora (verbenaceae) grown in Côte d’Ivoire

2021 ◽  
Vol 158 ◽  
pp. 16332-16339
Author(s):  
Kane Fako ◽  
Djina Yves ◽  
Brou Koffi Siméon ◽  
Gonnety Tia jean
Keyword(s):  
Food Processing ◽  
Biochemical Composition ◽  
Eating Habits ◽  
Public Health Problem ◽  
Sensory Characteristics ◽  
Raw Material ◽  
Essential Minerals ◽  
Lippia Multiflora ◽  
Greenish Yellow ◽  
Calcium Magnesium

Objectives: this study aims to compare composition and sensorial characteristics of infusions of leaves from broad leave morphotype (blmLM) and long leave morphotype (llmLM) of Lippia multiflora (Savannah tea) cultivated in three localities, in order to identify the morphotype and/or locality, which offer the better biochemical composition and organoleptic qualities of tea. Methodology and results: Leaves harvested were dried and pulverized. Infusions were prepared using standard methods and sensorialy analysed by Mossion methods. Elements were determined according to AOAC methods. Phenolics compounds and caffeine was analysed by a standard method. Infusions of blmLM are rich in tannins (12.15-14.26 mg/L), quercetin (0.33-0.95 mg/L) and flavanone (05.75-13.33 mg/L), while those of llmLM are rich in caffeine (19.07-20.14 mg/L) and catechin (08.89-59.56 mg/L). Calcium (50.96- 51.54 mg/L) and magnesium (35.10-37.08 mg/L) contents are highest in infusions of BlmLM, while llmLM infusions are richer in K (97.78-103.46 mg/L) and Na (143.01-156.03 mg/L). Globally, infusions are brown to greenish yellow, astringent, slightly bitter with a pleasant smell. Infusions of Béoumi and Korhogo have a mint scent; those of Béoumi have a scent of lemongrass. Conclusion and Application of results: The qualities of infusions depend on the morphotype and the growing area. Their richness in phenolic compounds, caffeine and essential minerals gives them nutritional, medicinal and pharmacological properties and can be a replacement for ordinary teas sold on the market. This study provides information on the choice of the plant morphotype and the cultivation area according to the needs of the consumer. Consumption of infusions of leaves from Korhogo and Béoumi that are richer in tannins, catechin, quercetin and essential minerals (calcium, magnesium and iron) will be beneficial for human nutrition, bones strengthening and prevention of cardiovascular diseases which represent a public health problem. Taking Lippia multiflora into account in the agricultural and eating habits of farmers will constitute for them a source of income and also a source of permanent raw material for the agro-food processing industries. Keywords: Lippia multiflora, leaves infusion, biochemical composition, sensory characteristics

Adolescent athletes and nutrition – analysis of two groups of children

2020 ◽  
pp. 1-6
Author(s):  
Tatyana Dzimbova
Keyword(s):  
Energy Expenditure ◽  
Energy Intake ◽  
Eating Habits ◽  
Energy Deficit ◽  
Young Athletes ◽  
Adolescent Athletes ◽  
Basketball Players ◽  
Calcium Magnesium ◽  
The Right

Introduction. Proper nutrition is crucial for child and adolescent athletes to maintain growth and development and to achieveoptimal results in sports. It is very important to balance the energy expenditure with the energy intake in order to prevent the energy deficit or excess.Materials and methods. Subjects involved in two different sports participated in the study: 13 gymnasts (age 13.8 ± 4.1 years, height 153.4 ± 11.3 cm, weight 47.1 ± 10.5 kg) and 15 basketball players (age 15.5 ± 1.1 years, height 176.7 ± 7.9 cm, weight 65.2 ± 10.7 kg). Determination of total energy expenditure was made by prediction equations. The subjects maintained a food records for 5 consecutive days, which were processed in the ASA24 system of the NCI. Results and discussion. Energy intake in both groups is sufficient to meet the daily needs, development of young athletes andprovide the energy needed in training. The intake of three minerals (calcium, magnesium and potassium) and three vitamins (D, E and A) was lower than recommended values in both groups.Conclusion. As a result of the busy schedule of adolescent athletes, their main meals are out of home, and the proportion of highly processed foods containing small amounts of important vitamins and minerals is high. The main recommendations include dairy products, fruits, vegetables and whole grains. The idea behind the changes is to give young athletes the right diet and the right eating habits.

scholarly journals Nutritional status of Tunisian adolescents: associated gender, environmental and socio-economic factors

2008 ◽  
Vol 11 (12) ◽  
pp. 1306-1317 ◽  
Author(s):  
Hajer Aounallah-Skhiri ◽  
Habiba Ben Romdhane ◽  
Pierre Traissac ◽  
Sabrina Eymard-Duvernay ◽  
Francis Delpeuch ◽  
...  
Keyword(s):  
Nutritional Status ◽  
Abdominal Obesity ◽  
Rural Areas ◽  
Urban Areas ◽  
Eating Habits ◽  
Public Health Problem ◽  
Cross Sectional Study ◽  
Overweight And Obesity ◽  
Cultural Tradition ◽  
Cross Sectional

AbstractObjectiveTo assess the nutritional status of Tunisian adolescents and associated factors.DesignA cross-sectional study based on a national stratified random cluster sample.Subjects and methodsIn all, 1295 boys and 1577 girls aged 15–19 years, of whom 28·4 % had already left school. Socio-economic characteristics of the parents, anthropometric measurements, food behaviours and physical activity of the adolescents were recorded during home visits.ResultsPrevalence of underweight, overweight and obesity (WHO/National Center for Health Statistics reference) were, respectively, 8·1 %, 17·4 % and 4·1 % among boys and 1·3 %, 20·7 % and 4·4 % among girls; abdominal obesity was highly prevalent among both sexes. Prevalence of overweight differed by region (from 11·5 % to 22·2 %) and was higher in urban v. rural areas for males (21·7 % v. 10·4 %) but not for females (21·7 % v. 19·2 %). These differences were partially mediated by socio-economic and lifestyle factors for males. For females, influence of cultural factors is hypothesised. In rural areas, overweight was more prevalent among boys of higher economic level households, having a working mother or a sedentary lifestyle; for girls, prevalence increased with the level of education of the mother. In urban areas, prevalence of overweight was related to eating habits: it was higher for boys with irregular snacking habits and for girls skipping daily meals. Urban girls having left school were also more overweight.ConclusionOverweight and abdominal obesity in late adolescence have become a true public health problem in Tunisia with the combined effects of cultural tradition for girls in rural areas, and of rapid economic development for boys and girls in cities.

scholarly journals Effect of a school-based intervention in eating habits among school children:quasi experimental study

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
A Ben Cheikh ◽  
J Maatoug ◽  
R Ghammam ◽  
F Chouikha ◽  
A Mallat ◽  
...  
Keyword(s):  
Experimental Study ◽  
Primary Schools ◽  
Eating Habits ◽  
Intervention Group ◽  
Public Health Problem ◽  
Overweight And Obesity ◽  
Post Intervention ◽  
School Policies ◽  
Effective School ◽  
Healthy Environment

Abstract Background Childhood obesity has become a public health problem. Worldwide, the prevalence of overweight and obesity in children has increased dramatically especially in developing countries. The present study aimed to assess whether six months intervention program with parents' implication in primary schools is able to decrease morning snack consumption among children aged 6 to 12 years. Methods We carried out a quasi experimental study with two groups of schoolchildren in the region of Sousse (Tunisia) from 2015 to 2016. One primary school in each group was selected. In each school, we randomly selected a sample size of schoolchildren and their parents. The intervention was based on healthy eating habits promotion. Results The consumption of morning snacks the day before data collection, reported by children, decreased significantly in post-intervention in both intervention and control groups. The decrease of consumption of morning snacks was significantly higher in intervention group (p = 0.009). According to parents, the proportion of children who had the habit of eating morning snack decreased significantly from pre to post-intervention in intervention group (p < 0.001). Conclusions A healthy environment should be created through effective school policies to prevent obesity. Key messages The consumption of morning snacks reported by children, decreased significantly in post-intervention. A healthy environment should be created through effective school policies to prevent obesity.

Effects of Water Reuse, Recycling and Resource Recovery on Food Processing Waste Treatment in Thailand

1986 ◽  
Vol 18 (3) ◽  
pp. 23-33 ◽  
Author(s):  
R. J. Frankel ◽  
A. Phongsphetraratana
Keyword(s):  
Food Processing ◽  
Water Conservation ◽  
Water Reuse ◽  
Energy Use ◽  
Waste Treatment ◽  
Treatment Plant ◽  
Resource Recovery ◽  
Raw Material ◽  
Design Parameters ◽  
Treatment Needs

Two food processing industries in Thailand, namely pineapple canning and tuna/sardine canning, were studied over a 10 year period to document effects of water reuse, recycling and resource recovery (both energy and product) on waste treatment needs and actual operations. Changes in terms of water consumed, energy required, waste generated, and costs per ton of raw material processed were calculated. Lower overall annual costs resulted from all water conservation and energy recovery schemes even though stricter pollution control laws were the motivating factor behind the changes. Unit design parameters of water use, energy use and waste load generated per ton of raw material processed are included for both industries to permit extrapolations for future waste treatment plant designs.

Antimicrobial Resistance of Campylobacter jejuni Isolated from Chicken Carcasses in the Federal District, Brazil

2013 ◽  
Vol 76 (4) ◽  
pp. 691-693 ◽  
Author(s):  
HELENIRA MELO de MOURA ◽  
PATRÍCIA RENAULT SILVA ◽  
PATRÍCIA HELENA CALDEIRA da SILVA ◽  
NARA RÚBIA SOUZA ◽  
ALINE MONDINI C. RACANICCI ◽  
...  
Keyword(s):  
Public Health ◽  
Antimicrobial Resistance ◽  
Nalidixic Acid ◽  
Campylobacter Jejuni ◽  
Health Problem ◽  
Food Processing ◽  
Public Health Problem ◽  
Federal District ◽  
Antimicrobial Drugs ◽  
High Level

The aim of the present study was to perform microbiological isolation of Campylobacter jejuni from chilled chicken carcasses marketed in the Federal District of Brazil and to subject the strains to an antibiogram. A total of 92 samples from chilled chicken carcasses were acquired, 18 of which (19.56%) tested positive for C. jejuni. A total of 16 strains were tested for susceptibility to eight antimicrobial drugs. All 16 strains were resistant to ciprofloxacin, 15 strains to nalidixic acid, streptomycin, tetracycline, and gentamycin, 14 strains to amoxicillin, 11 strains to erythromycin, and 6 strains to chloramphenicol. The present study is the first to report on the presence of C. jejuni in chilled chicken carcasses marketed in the Federal District region of Brazil. These results may indicate flaws in certain steps of this food processing and highlight a possible public health problem due to the high level of resistance exhibited by the isolated strains.

Production Processes Design Hybrid Depth Interview-Glutinous Rice Processors for Examples

2013 ◽  
Vol 365-366 ◽  
pp. 1298-1301
Author(s):  
Zih Ping Ho ◽  
Yi En Wu ◽  
Jing Jung Chen
Keyword(s):  
Production Process ◽  
Process Design ◽  
Food Processing ◽  
Raw Material ◽  
Distribution Data ◽  
Data Sets ◽  
Production Processes ◽  
Glutinous Rice ◽  
Depth Interview ◽  
Interview Survey

Production process design hybrid real processors opinions is vital important. Many production processes design did not consider processors needs, resulting in many failure products. Glutinous rice industries have their own particularity of production process. Glutinous rice product is a product which is a raw glutinous rice material hybrid from food processing. In Chinese, Japanese, Indian, Korean, etc. societies, glutinous rice products are an important rice product and staple food. Glutinous rice product processors have to face variable raw material (glutinous rice) costs, hence, if they know the trend of glutinous rice products and products diversity, then this would easily gain better profits when they produce these glutinous rice products. This research tries to build a better production processes through processors depth interview, aiming at glutinous rice processors for examples. In this study, a profit formula was constructed. Through in depth interview survey, there were 12 processors in Taiwan visited during 2012. It showed that health, convenience and tourism factors potentially obtained the most profits when processors produced these glutinous rice products. These raw distribution data sets of glutinous rice processors costs would be a foundation of production process design references.

scholarly journals The Role of Yeasts in Fermentation Processes

2020 ◽  
Vol 8 (8) ◽  
pp. 1142
Author(s):  
Sergi Maicas
Keyword(s):  
Food Processing ◽  
Climatic Conditions ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Yeast Fermentation ◽  
Fermented Foods ◽  
Food Manufacturing ◽  
Ancient Times ◽  
Global Food

In recent years, vessels have been discovered that contain the remains of wine with an age close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled across fermented beverages like wine or beer, or was it a product intended as such. What is a fact is that since then, alcoholic beverages have been part of the diet and culture of many of the civilizations that have preceded us. The typical examples of beer and wine are an example of many other drinks resulting from the action of yeasts. In addition to these two beverages, various companies have developed other types of fermented foods and non-alcoholic beverages prepared in a traditional or commercial manner. The climatic conditions, the availability of raw material and the preferences of each region have conditioned and favored the maintenance of some of these products. In addition to the aforementioned traditional alcoholic beverages produced from fruits, berries, or grains, humans use yeast in the production of chemical precursors, global food processing such as coffee and chocolate, or even wastewater processing. Yeast fermentation is not only useful in food manufacturing. Its uses extend to other products of high interest such as the generation of fuel from vegetable sources.

Development of Biodegradable Films Based on Durian Seed Starch

2012 ◽  
Vol 506 ◽  
pp. 311-314 ◽  
Author(s):  
W. Pimpa ◽  
C. Pimpa ◽  
P. Junsangsree
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Food Processing ◽  
Corn Starch ◽  
Water Vapor Permeability ◽  
Cassava Starch ◽  
Raw Material ◽  
Vapor Permeability ◽  
Biodegradable Films ◽  
Durian Seed

Fresh durian seed consists largely of starch and can be considered such a suitable raw material for producing biodegradable films. The aim of this work was to develop biodegradable films based on durian seed starch (DSS) and to characterize their water barrier, microscopic and mechanical properties. DSS films were prepared by casting with glycerol as plasticizer. Corn starch and cassava starch, commonly used in food processing, were chosen to prepare films and compare their properties to the DSS-based films. Using a second biopolymer, carboxymethyl cellulose (CMC), in the DSS based composite has been studied as a strategy to improve their important properties. Water vapor permeability and elongation values were improved significantly (p<0.05) when 5% (w/w DSS) CMC was incorporated. Therefore, preparing biodegradable films from DSS is a new alternative for using this raw material which is sometimes much cheaper than commercial starches

scholarly journals Factors Affecting Use of Tobacco among Higher Secondary Students of Kalimati, Kathmandu

2021 ◽  
Vol 11 (6) ◽  
pp. 381-387
Author(s):  
Mamata Pradhan ◽  
Basanti Pokharel ◽  
Anisha Khadgi
Keyword(s):  
Secondary Students ◽  
Tobacco Use ◽  
Nuclear Family ◽  
Public Health Problem ◽  
Tobacco Product ◽  
Raw Material ◽  
School Students ◽  
Cross Sectional ◽  
Tobacco Products ◽  
Strength Of Association

Background: Tobacco product are products made entirely or partly of leaf tobacco as raw material, which are intended to be smoked, sucked, chewed, or snuffed. Tobacco use, among the adolescents is a growing public health problem the world has ever faced. More than 7 million deaths occur from tobacco use every day. Literature has shown that the prevalence of the tobacco uses was high among adolescents. Methodology: A cross-sectional descriptive study design was used.150 respondents were taken as sample size. Probability sampling technique and self- administered questionnaire modified from GYTS, Version 2011 was used as a research instruments. Analysis was done using SPSSversion 16. Findings: The study revealed that maximum 57.3% were male, majority 71.3% were from nuclear family, more than fifty 62.7% respondent's family uses tobacco products and majority75.8% tobacco is used by the respondent’s father. Majority 73.3% uses the hookah, more than half 64% gets tobacco from shop, and almost half 46.7% initiated tobacco product as experiment/curiosity and majority 74.7% uses in café. There is statically association found on frequency of tobacco used by the respondents with sex, residence of the respondent, time spend by the parents and initiated age of the tobacco. Greater strength of association on sex and initiated age of the tobacco use where lower strength of association on residence of the respondents and time spend by family. Conclusion: About 15-20% of each higher secondary school students involve on the use of tobacco products. Gender, living place, time spend by the parents, initiated age of tobacco use, increase café cultural, easy availability and accessibility were the common factors for the use of tobacco among higher secondary students. So buying and selling tobacco products everywhere must be prohibited and adolescents should be restricted to use tobacco products in café or public places. Key words: Tobacco, Higher Secondary Students, Factors.

scholarly journals Influence of Flour Substitution and Sugar Replacement on the Physical, Proximate and Sensory Characteristics of Bread from Whole Wheat, Acha and Pigeon Pea Flour

2019 ◽  
pp. 309-320
Author(s):  
G. E. Liasu-Oni ◽  
S. O. Buraimoh
Keyword(s):  
Date Palm ◽  
Pigeon Pea ◽  
Sensory Characteristics ◽  
Raw Material ◽  
Palm Fruit ◽  
Whole Wheat ◽  
Composite Flours ◽  
Pea Flour ◽  
Bread Production ◽  
Sugar Replacement

Whole wheat was cleaned and milled into flour (WWF), acha was sorted, washed and milled into acha flour (AF), pigeon pea was soaked, dehulled, dried and milled into flour (PPF), date palm fruit was cleaned, deseeded, cut, dried and milled into flour (DPFS). The flours were combined in different ratios to obtain composite flours namely WAPC (100% WWF), WAPE (90% WWF and 10% AF), WAPG (80% WWF and 20% AF), WAPH (70% WWF and 30% AF), WAPJ (80% WWF, 10% AF and 10% PPF), WAPK (70% WWF, 10% AF and 10% PPF), WAPL (70% WWF, 15% AF and 15% PPF), WAPM (60% WWF, 20% AF and 20% PPF). The flours were used to bake bread, partial and total sugar replacement was carried out at 50% (WSDC, WSDE, WSDG, WSDH, WSDJ, WSDK, WSDL and WSDM) and 100% (WDPC, WDPE, WDPG, WDPH, WDPJ, WDPK, WDPL and WDPM). WAPC (100% sugar) was used as control. Physical, nutritional and consumer acceptability evaluation were carried out on the formulated bread samples using standard methods. The physical properties of the formulated bread from WWF and AF were comparable to WAPC in terms of the weight and volume. Loaf height, volume and specific volume of WAPC were higher (6.63cm, 1111.67cm3 and 1.82cm3/g respectively) than breads with 50% and 100% sugar substitution. However, the protein content of wheat-acha-pigeon pea composite bread increased significantly from 10.83% to 14.10% WDPH, WSDH were not significantly different from the WAPC in terms of its fibre, ash and fat content. The sensory characteristics of the formulated breads compared favourably with WAPC. Thus, substitution of WWF with AF and PPF may serve as potential raw material for bread production thereby reducing overdependence on wheat, increasing the utilization and cultivation of our local cereal (acha) and increasing nutrient composition of bread. Also, sugar replacement with date palm may increase the utilization of date palm and improve the nutritional value of the breads.

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