NUTRITIONAL VALUE AND SENSORY DESCRIPTION OF "ATADJON BASSAMOIS", A TRADITIONAL INFANTILE PORRIDGE BASED ON TIGERNUT (CYPERUS ESCULENTUS, L.)

Child malnutrition is still a public health problem in Côte d'Ivoire, mainly due to poor feeding practice linked to the low nutritional value of the staple foods used for child nutrition. However, the introduction of tigernut, proteins and lipids rich tuber, in the dietary habits of these children could constitute an interesting nutritional alternative to solve this problem. The objective of this work was to valorize the tigernut-based porridges for their use as complementary food in the diet of weaning children. To this end, physicochemical and organoleptic characteristics of four formulations AB1, AB4, RB2 and SB3 were studied. The atadjon formulations, especially AB1, presented the highest density in energy (95.70 Kcal/100g), protein (5.37 %), lipids (3.8 %) and the lowest contents in anti-nutrients with 2.17% in fiber, 36.6% in oxalates, 65.54% in tannin and 0% in phytates, contrary to the rice (RB2) and tigernut (SB3) control porridges. In addition, the atadjon formulations AB4 and AB1 were preferred to the control because of their sweet taste, tigernut flavor, brown color and flowability according to PCA analysis. Thus, this study indicates that these traditionally prepared porridges could be suitable for children receiving an average level of breastfeeding and three meals per day.

Leveraging capabilities for the creation of a smart, healthy and personalized breakfast: a case study of innovation ecosystems in the EU

Background: Rapid population growth, increasing urbanization, and an expanding global middle class has profound impacts on food and nutrition. In the long run the smart home appliance industry will reflect the social, technological, and demographic forces around food without losing the authenticity of food traditionally prepared in the kitchen. This paper investigates the capability of an innovation ecosystem to co-create a new consumer-driven breakfast concept. Methods: Three smart cooking technology providers (3D food printing, digital sous-vide cooking and instant dough baking), one ingredient supplier, and a top-tier food research and innovation centre shared resources to carry out common tasks such as market research, product development, and consumer taste tests. Consumers were segmented into four types of households (single, young families, consolidated families, and senior). An online community (40 participants), nine focus groups, two interviews with eight experts, and one quantitative study with 2055 cases were carried out in Spain, UK, and Germany. The findings provided both theoretical and practical insights into the perception of the three smart cooking devices per type of household and per country. A combination of technologies was used to develop the new breakfast concept for the target group and country with the most positive perception. Results: A customized, fresh, tasty, nutritious, and healthy 3D printed breakfast bar was developed for senior consumers in Spain. Sensory analysis and acceptability were tested with 80 senior consumers aged between 45 and 75 years and divided in two groups: 46-60 years (mature), and 61-75 (senior). Around 56% of consumers increased their acceptance of the new breakfast bar after being informed about the technological, nutritional, and convenient benefits of the new breakfast concept. Conclusions: A strategic collaborative innovation method was implemented to show how innovation ecosystems can encourage productive entrepreneurship, and help start-ups define and identify their target customer segments.

Lyophilised Platelet-Rich Fibrin: Physical and Biological Characterisation

Background: Platelet-rich fibrin (PRF) has gained popularity in craniofacial surgery, as it provides an excellent reservoir of autologous growth factors (GFs) that are essential for bone regeneration. However, the low elastic modulus, short-term clinical application, poor storage potential and limitations in emergency therapy use restrict its more widespread clinical application. This study fabricates lyophilised PRF (Ly-PRF), evaluates its physical and biological properties, and explores its application for craniofacial tissue engineering purposes. Material and methods: A lyophilisation method was applied, and the outcome was evaluated and compared with traditionally prepared PRF. We investigated how lyophilisation affected PRF’s physical characteristics and biological properties by determining: (1) the physical and morphological architecture of Ly-PRF using SEM, and (2) the kinetic release of PDGF-AB using ELISA. Results: Ly-PRF exhibited a dense and homogeneous interconnected 3D fibrin network. Moreover, clusters of morphologically consistent cells of platelets and leukocytes were apparent within Ly-PRF, along with evidence of PDGF-AB release in accordance with previously reports. Conclusions: The protocol established in this study for Ly-PRF preparation demonstrated versatility, and provides a biomaterial with growth factor release for potential use as a craniofacial bioscaffold.

Molecular Epidemiology of Anisakis spp. in Wedge Sole, Dicologlossa cuneata (Moreau, 1881), from Fishmarkets in Granada (Southern Spain), Caught in Two Adjacent NE and CE Atlantic Areas

The presence of third stage larvae (L3) of Anisakis spp. in wedge sole, Dicologlossa cuneata (Moreau, 1881), purchased in fishmarkets in the city of Granada (Andalusia, southern Spain) was assessed. The wedge sole were caught in two FAO zones: area 27.IXa NE Atlantic (SW Spain coast) and area 34.1.11 CE Atlantic (NW Morocco coast). Only Anisakis larvae, type I, were detected in the largest fish (>20 cm) from the CE Atlantic. These were molecularly identified as A. simplex s.s. The prevalence (P) of Anisakis in this area was 12.5% and the mean intensity (MI) was 1. The presence of Hysterothylacium spp. larvae was also detected in the fish from both areas, with the prevalence being approximately double in the CE Atlantic area (12.5 vs. 5.7). A comparison between the Anisakis-infected and non-infected fish from this area showed that the former were significantly longer than the latter (p < 0.01). These results show that Anisakis parasitization of wedge sole sold in the markets of the city of Granada is of low prevalence and intensity (P = 4.5, MI = 1), especially in those from area 27.IXa (P = 0), indicating that the risk of human infection is low, particularly as this fish is traditionally prepared by deep-frying in oil in Andalusia (southern Spain).

Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits

Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour, fat, and sugar. Recently, biscuits’ technologies have been rapidly developed to improve their nutritional properties. This study aimed to determine the strategies of improving the nutritional quality of biscuits and the potential health benefits associated with them. A systematic review and meta-analysis were conducted, including articles on biscuits improved by technological processes and raw materials variation. Studies were searched from Google Scholar, PubMed, Scopus, and Web of Science published between 1997 and 2020, in English and French. The meta-analysis was performed using RStudio software, version 4.0.4 to classify the biscuits. One hundred and seven eligible articles were identified. Rice, pea, potato, sorghum, buckwheat, and flaxseed flours were respectively the most found substitutes to wheat flour. But the meta-analysis shown that the copra and foxtail millet biscuit fortified with amaranth, the wheat biscuits fortified with okra, and rice biscuits fortified with soybeans had a high protein content. These biscuits therefore have a potential to be used as complementary foods. The substitution of sugar and fat by several substitutes lead to a decrease in carbohydrates, fat, and energy value. It has also brought about an increase in other nutrients such as dietary fiber, proteins/amino acids, fatty acids, and phenolic compounds. Among the sugar and fat substitutes, stevia and inulin were respectively the most used. Regarding the use of biscuits in clinical trials, they were mainly used for addressing micronutrient deficiency and for weight loss.

Survival and viability of Bradyrhizobium japonicum in different liquid medium

The microbiological inoculants present on the market come in various formulations and forms. Inoculants used in pre-sowing bacterization of legumes in our country are traditionally prepared on peat as the highest quality carrier of bacteria. However, the requirements of the manufacturer are focused on liquid forms of inoculants. Therefore, the aim of this paper is to determine the optimal composition of the liquid medium that will support the growth of Bradyrhizobium japonicum, the soybean symbiont. Three liquid nutrient medium formulations were included in the study: mannitol-yeast medium, modified mannitol-yeast medium, and glycerol medium stored at two temperatures (4 and 25 °C), and B. japonicum cell viability was determined over 6 months. The results showed that the largest number of rhizobia (on average 4x109 zo 9x108) was obtained on yeast-mannitol medium at 4 °C as well as on modified yeast mannitol medium where their number remained constant throughout the storage time and was 5x107 cfu ml-1 at 25 °C. Further research should include testing other rhizobial protectors in order to increase the number of viable cells in longer time periods.

In-vitro and in vivo studies of traditionally prepared Zingiber officinale juice for Antimitotic and Lethality activity

According to the literature survey most of the studies done on Adarak (Zingiber officinale rhizome) were performed on alcoholic extracts or isolated entities of ginger but no profound work has been done on the traditionally prepared or commonly consumed way of ginger. So, in this current study, fresh ginger rhizomes were traditionally pounded to make Adarak juice. The different concentration (0.05%, 0.5%, 1%, 2.5%, 5%, 10%) were taken as sample to perform onion root tip inhibition assay and brine shrimp lethality bioassay. It showed antimitotic inhibition in the range of 0.05-10% concentration with an IC50 value of 0.37 % on number of rootlets was 0.08 % on length of rootlets. The traditionally prepared Adarak juice showed cytotoxicity in the range of 0.05-2.5% concentration with LC50 value of 1.59%. The traditionally prepared Adarak juice possesses cytotoxic and antimitotic activity.

Possible effects of iodized salts on the taste, colour and consistency of traditional pickles

A national survey was conducted in Jordan in 1991 to determine the prevalence of iodine deficiency disorders. A sample of 2679 children aged 8-10 years was screened and the results revealed that 37.7% of the study sample were suffering from iodine deficiency disorders. Iodization of salt is the preferred approach for supplementation. The present study was conducted to identify the effect of iodized salt on the colour, taste and consistency of traditionally prepared pickles. It was concluded that iodized salt has no effect on any of the sensory characteristics of traditionally prepared pickles

Almond (Prunus dulcis cv. Casteltermini) Skin Confectionery By-Products: New Opportunity for the Development of a Functional Blackberry (Rubus ulmifolius Schott) Jam

This work proposes for the first time a model for reusing almond (Prunus dulcis cv. Casteltermini from Sicily, Southern Italy) skin to formulate a new functional blackberry (Rubus ulmifolius Schott) jam. For this purpose, blackberries were analysed fresh and as jam, traditionally prepared with a minimum fruit amount of 80%. Different percentages of almond skin (20, 15, and 10% w/w) were added to jam. The phytochemical profile of enriched jam was investigated by LC-ESI/LTQOrbitrap/MS analyses. Anthocyanins, hydrolysable tannins, and triterpenoids were identified in a blackberry extract, while proanthocyanidins, flavonoids, and oxylipins were identified in an almond extract. The n-hexane extract of P. dulcis skin, investigated by GC–MS, evidenced linoleic, palmitic, and oleic acids as the main abundant compounds. Samples were investigated for their antioxidant activity using DPPH, ABTS, β-carotene, and FRAP tests. The hypoglycaemic and hypolipidemic effects were studied by α-amylase, α-glucosidase, and lipase inhibitory assays. In order to evaluate the effect of thermal process on enriched jam bioactivity, pasteurisation was applied. An increase in activities for all samples was observed, in particular for jam enriched with 20% w/w of almond skin. Based on obtained data, and supported by sensory analysis, we propose enriched jam as a promising source of compounds useful for preventing diseases associated with oxidative stress.

Fractions of traditionally brewed rice beverage relieve anxiety and improve spatial memory in mice

Rice beverages are traditionally prepared and consumed popularly by the different ethnic groups of North East India and claimed to have several health benefits. In an attempt to validate the traditional claims, effects of different fractions of the beverage were studied using mouse model. To investigate its effects on behavior, mice were treated with different fractions of rice beverage that included the beverage as a whole, insoluble and soluble fractions. Intragastric treatments of these fractions were given to the mice (n = 6 per group) for 30 days, and behavioral studies were performed on elevated plus and Y maze to evaluate anxiety and spatial memory, respectively. Next-generation sequencing of metagenomic DNA of the beverage indicated the presence of 157 OTUs, and 26 bacterial genera were dominant with an abundance of 0.1%. The insoluble fraction and the whole beverage treatments reduced the anxiety-like symptoms in animals indicating the probable role of microbes. Spatial memory improved in all the treatments compared to the control, of which the rice beverage treatment showed the highest levels (p < 0.05). Gas chromatography and mass spectroscopy-based metabolite profiling of the beverage revealed 10 alcohols, 29 sachharides, 43 acids, and 13 amino acids. Findings of this study suggest a positive effect of rice beverage on anxiety and spatial memory of mice, justifying the claims by ethnic communities on its role on mood regulation.