Production and evaluation of breakfast meal using blends of sorghum, bambara nut and date palm fruit flour

Breakfast meals are described as any food obtained with or without supplementation through swelling, roasting, grinding, rolling, or flaking of any cereal. This study is aimed to produce and evaluate the functional, pasting, proximate composition and sensory properties of a breakfast meal made from blends of sorghum, bambara and date flours. Gruels were made using composite flour (450 μm) in ratio of 80:15:5, 70:20:10, 60:25:5 and 100:0:0 for sorghum, bambara and date palm respectively. Samples were assessed for functional, pasting, proximate and sensory properties using standard procedures. Data were analyzed using ANOVA at p = 0.05. The functional properties of the flour blends were significantly (p = 0.05) affected by the increasing level of supplementation of bambara and date palm flour. There was a decrease in gelatinization temperature and viscosity as the level of supplementation of bambara nut and date palm flours increased. The gruel from 100% sorghum flour (control) had the highest pasting properties. Proximate composition of the gruels was as follows: moisture, 10.79-9.22%; crude protein, 4.50-10.37%; crude fat, 1.56-2.12%; ash, 2.86-1.76%; crude fibre, 0.10-0.88% and carbohydrate, 80.33-75.15%. Samples made from 60:25:15 flour blends showed significantly (p = 0.05) highest sensory qualities while gruel from 100% sorghum was lowest. The use of bambara nut and date palm fruits at various substitution levels in the formulation of sorghum breakfast gruel significantly (p = 0.05) enhanced their quality characteristics.

Production and Evaluation of Breakfast Meals from Germinated and Ungerminated Blends of Sorghum and Soybean by Cold Extrusion Process

Breakfast meal was formulated from blends of sorghum and soya beans. The mixed blends of (ungerminated and germinated sorghum/soyabean flour blends) was produced into S-shaped granules using a cold extruder in the following formulation ratio of 100:0, 90:10, 80:20, 70:30,and 60:40 ratio. Proximate composition, total mineral (Magnesium, phosphorous, potassium calcium, iron and Zinc), extractable mineral and mineral bio-availability were carried out on the finished product of different blends. Germinated products showed lowest moisture(7.99 %) and carbohydrate(59.43 %) contents, and high values of Ash (3.64 %), Protein(18.19 %) and fat (8.99 %) contents. The highest value Fiber and Energy were obtained in the ungerminated products with values of 11.22 % and 355.72 %, respectively.Bioavailability of germinated product blends showed higher values for all the minerals analyzed.Onsensory evaluation, the ungerminated sorghum product (100:0) recorded highest values among the samples analyzed and was most preferred in term of colour (4.35) and taste (4.10) while the germinated products received preference in the texture with a highest value of 4.35. The overall acceptability was recorded in the ungerminated products with the highest value of 4.15. The results showed that germination and substitution with soya bean up to 60:40 increased the nutrient content of breakfast meal.

A Study of Determinants of Obesity - Is Skipping Breakfast Meal a Risk Factor?

BACKGROUND Breakfast is an important meal since it refuels the body after long night fasting. Regular intake of breakfast must have favourable supply of both micronutrients and macronutrients to maintain a body mass index (BMI) in the normal range. Despite its importance, the rate of skipping breakfast is observed to be alarmingly increasing among medical students. Therefore, the present study was undertaken to understand the dietary patterns, and physical activity level, and analyse the association of skipping breakfast with obesity among medical students. METHODS A cross-sectional study was conducted among 174 medical undergraduate students aged between 18 and 23 years in a tertiary care teaching hospital from August 2019 to October 2019. A pretested, semi-structured, validated, self-administered questionnaire was used to assess the profile, physical activity, food consumption pattern, and perception about the importance of breakfast meal. Regression analysis was done. Odds ratio was calculated. RESULTS About 23.6 % and 27 % of the study participants were found to be overweight and obese respectively. Only 51.1 % of study participants were involved in physical activity. 17.2 % of medical students skipped their breakfast regularly and 71.6 % were aware that skipping breakfast would affect work efficacy and span of concentration. Age group of 22 – 23 years (OR: 19.5, 95 % CI; 2.08, 183.70) was significantly associated with obesity. Skipping breakfast (OR, 0.45, 95 % CI: 0.23, 0.90) was not found to be associated with obesity. CONCLUSIONS Our study found that more than one fourth participants were obese and one third were skipping breakfast daily or more than thrice a week. There was no association between obesity and skipping of breakfast meal. However, the importance of breakfast meal in a day cannot be ignored. Awareness programs to practice healthy eating habits might help in prevention of obesity and overweight among students. KEY WORDS Breakfast, Exercise, Obesity, Body Mass Index, Students, Medical

Extruded breakfast meal from malted finger millet (Eleusine coracana) and watermelon (Citrullus lanatus) seed flour: in-vivo nutritional qualities study

Background The study aimed at evaluating the in-vivo nutritional qualities of extruded breakfast meal produced from flour blends of malted finger millet and watermelon seed. Results The proximate compositions of the flour blends revealed that there was progressive increase in protein (12.83–15.14) %, with increase in the watermelon substitution. The protein quality evaluation of the extrudate showed that the protein efficiency ratio ranged from 0.64 to 89.75, while the biological values were between (87.82–89.75)%. The relative organs weight of rats fed with extruded breakfast meal showed that, the weights of the kidney and liver of rats fed with extruded breakfast meal were significantly lower compared with rats fed with goldenmorn. The hematological indices showed that the packed cell volume and the red blood cell counts of rats fed with the formulated diets were significantly lower compared with those fed with goldenmorn but significantly higher than rats fed with basal. Meanwhile, the values of the white blood cells count for the formulated diet shows no significant difference compared with rats fed with goldenmorn. Conclusions Evidently, the growth performance of the rats fed with the extruded breakfast meal revealed that the formulated diets promote growth status of the animals with relatively low effect on organs of experimental rat used in this study. Hence, formulated diet may serve as alternative to expensive commercial breakfast meal.

Energy Intake and Satiety Responses of Eggs for Breakfast in Overweight and Obese Adults—A Crossover Study

The type of food eaten for breakfast may determine the amount of food consumed at the next meal. This may be important when considering dietary advice for overweight and obese individuals who are trying to lose weight. The aim of the study was to investigate the energy intake and subjective sensations of hunger using a visual analogue scale (VAS) of a breakfast meal of eggs compared with a breakfast meal of cereal in overweight Australian adults. In a cross-over study, participants attended the University of South Australia’s Clinical Trial Facility on two separate days, one week apart. On each day participants consumed one of two isoenergetic breakfasts (1800 kJ), either eggs and toast or cereal with milk and orange juice. Fifty overweight or obese participants, 44 ± 21 years, 86 ± 14 kg, with a body mass index (BMI) of 31 ± 4 kg/m2 completed both study visits. Energy intake following the egg breakfast was significantly reduced compared with the cereal breakfast (4518 vs. 5283 kJ, p = 0.001). BMI and gender were unrelated to these effects. The sensation of hunger was less after the egg breakfast (p = 0.028 for diet by time interaction) and returned more quickly after the cereal breakfast. There were no effects of gender or age. Energy intake was reduced at an ad libitum lunch meal 4 hours after a breakfast meal containing eggs. The findings suggest that satiety responses of overweight and obese are not different to non-obese participants as our study confirms findings from studies conducted in different populations. Determining which foods may help overweight and obese individuals manage their food intake is important for diet planning.

Breakfast Consumption Patterns among the Students at Ahfad University for Women

Background: The intake of breakfast fuels the body with essential nutrients needed for the optimal function and helping the brain to concentrate during the day. Skipping breakfast puts the body at risking of entering into a starvation mode, leading to compensate and overeat later in the day. This current study was conducted between July 2019 and March 2020 at Ahfad University for Women. The main objective: To assess breakfast consumption pattern among the female students of Health sciences, Department of Nutrition and Dietetics at Ahfad University for Women in Sudan. Methodology: An epidemiological, cross-sectional study was conducted at Ahfad University for Women. A total of 100 students were selected by a stratified multi stage sample technique. Data was collected by using close ended questionnaire and analyzed by using SPSS (version 21). Results: The results showed that 80% of the students skipped their breakfast. Reasons for skipping their breakfast included lack of time to eat breakfast (32%), lack of appetite (18%), financial constraints (16%), stress and family eating patterns (6%), with only 2% mentioned they were following dietary regimen. Statistically significant differences was found between the observed and expected distributions of the sample regarding difficulties facing the students when skipping their breakfast (P=0.000), more than half of the students (n=56) faced many difficulties when skipping their breakfast. These included feeling hungry, lack of attention and being less active during their practical class. Linear regression model revealed that when students’ pocket money increased, some types of their food consumed increased by 90%. Conclusion: The study concluded that the majority of the student skipped their breakfast and there was significant relationship between students' pocket-money and types of food consumed in the breakfast meal. Recommendation: The study recommends development of nutrition education program on the importance of breakfast meal for the student’s health.

Use of a diabetes-specific nutritional shake to replace a daily breakfast and afternoon snack improves glycemic responses assessed by continuous glucose monitoring in people with type 2 diabetes: a randomized clinical pilot study

IntroductionThis pilot study evaluated the impact of a diabetes-specific nutritional shake (DSNS) used twice daily by people with type 2 diabetes (T2D) on glycemic response assessed by continuous glucose monitoring (CGM).Research design and methodsAdults (n=81) with T2D managed by oral medications were studied in a randomized, open-label, three-group parallel study design. The study was conducted in two phases over 14 days: Baseline (days 1–6), during which study participants consumed their habitual self-selected diets (SSD), followed by the Intervention (days 7–14), during which participants were randomized as follows: (1) SSD group received no study product (n=32); (2) DSNS breakfast/afternoon snack (Bkfst/AS) group consumed one DSNS as a breakfast meal replacement and a second to replace their mid-afternoon snack (n=24); (3) DSNS breakfast/prebed snack (Bkfst/PBS) group consumed one DSNS as a breakfast meal replacement and added a second as a prebed snack (n=25). Glucose was assessed by CGM throughout the study. Additionally, participants were asked about snacking behaviors, cravings, and other questions related to the use of DSNS as meal replacements and snacks.ResultsAll groups reduced their postprandial glycemic response (positive area under the curve (pAUC, mg/min*dL−1)) and adjusted peak value (mg/dL) when compared with the baseline phase. Participants consuming DSNS in place of their usual breakfast showed greater reductions in pAUC compared with the SSD group (p=0.008) for the DSNS Bkfst/AS group with a trend (p=0.069) for the DSNS Bkfst/PBS group. Adjusted peak value showed greater reductions in both DSNS groups as compared with the SSD group (p=0.002 for DSNS Bkfst/AS and p=0.010 for DSNS Bkfst/PBS). Nocturnal glucose variability was significantly decreased during the intervention phase compared with baseline phase in the DSNS Bkfst/AS group (p=0.020), with no significant differences between groups. After intervention, the DSNS Bkfst/AS group had a significantly lower percentage of participants (17%) reporting cravings for starchy meals/sides compared with before the study (33%) (p=0.046). This group also reported a significant increase in confidence in choosing foods to control their diabetes (from 58.3% to 91.7%, preintervention vs postintervention, respectively, p=0.005).ConclusionsUse of DSNS to replace breakfast and as an afternoon snack improves both glycemic control and behavioral factors related to dietary management of diabetes.Trail registration numberNCT04230889.

Effect of Fat and Fasting on Post-Prandial Relative Bioavailability of Vitamin E

Objectives We hypothesized that meal fat co-administered with fat-soluble α-tocopherol (vitamin E) facilitates vitamin E absorption and increases relative bioavailability in the immediate post-prandial phase, when compared with non-fat meals. We tested this hypothesis using deuterated oral α-tocopherol co-administered with breakfast containing meal fat (40% group) and without meal fat (0% group) in hospitalized healthy women. We also evaluated the role of subsequent meals in modulating the vitamin E relative bioavailability by fasting patients for 12 h following a breakfast meal with 0% fat (0% fat-fasting group). We compared area under the curve (AUC) for oral d3-α-tocopherols %enrichment at 0–4 h, 0–12 h and 0–24 h. Methods Custom-synthesized deuterated d3-α-tocopherol was co-administered with breakfast meal with and without fat, with subsequent serial sampling. Enrolled subjects were healthy women hospitalized for 5–6 days at the NIH Clinical Research Center. Results The AUC0–4 h for 40% fat group was more than twice 0% fat group (6.4 ± 1.8 vs 2.3 ± 0.7). This difference was erased following ingestion of meals containing 30% fat at 4 h and 8 h post-dosing, with AUC0–12 h for 40% and 0% fat groups (96.8 ± 10.2 vs 107.4 ± 8.) and AUC0–24 h (254 ± 16.3 vs 301.8 ± 19.7). To evaluate the effect of fasting, we compared 0% fat group with 0% fat-fast groups. At 4 h and 8 h post-dosing, the 0% fat group received meals with 30% fat, while 0% fat-fast group remained in fasting state. We therefore predicted and found significantly higher AUC0–12 h in the 0% fat group compared with the 0% fat-fast (107.4 ± 8.1 vs 41.1 ± 5.2 P < 0.001). Following meal consumption by 0% fat-fast group 12 h post-dosing, AUC0–24 h between 0% fat and 0% fat-fast groups narrowed but remained significantly different (301.8 ± 19.7 vs 207.4 ± 10.6, P < 0.002) respectively. Conclusions Findings demonstrate the effect of meal fat in facilitating vitamin E absorption in the immediate post-prandial state, resulting in increased relative bioavailability. Conversely, fasting decreases vitamin E relative bioavailability. Funding Sources NIDDK Intramural Program.