Raisins with clarified butter or ghee for the relief of acute and chronic constipation - A Clinical Study

Background: Constipation is a very distressful symptom, affecting to all age group. The only treatment is laxatives, which is having many adverse effects mainly dependency on laxatives. Purpose: To evaluate the laxative effect of raisins and to get relief from daily dependency on laxative medicines for acute and chronic constipation Methods: Interventional / Experimental study of raisins and clarified butter or ghee performed at ‘Vishwaraj Hospital’ Pune, Maharashtra, India from March 2021 to June 2021, after appropriate ethical approval obtained from the Vishwaraj Hospital’s Ethics Committee (Registration number- ECR/1138/Inst/MH/2018). Fifty one patients of constipation who were on laxatives or PR enema enrolled in this study, diagnosis confirmed by gastro-enetrologist. Laxatives had been asked to stop before enrollment. Questionnaire form were given at the time of enrollment and telephonic follow up for OPD patients and by visiting to admit patients had been taken on 2nd day after consumption of raisins and clarified butter or ghee then on 7th and 15th day. Forms were collected once they were visit to their respective doctors for follow up. Results: Statistical tool used in this study is the 95 % confidence interval. The variables of interest were 1) percent of patients have restarted laxatives or not and 2) number of days required to get relief from constipation. 94.12 % of patients (n=48) did not restart laxatives after consumption of raisins and clarified butter or ghee and the population percent of patients that might not restart laxatives would be 88% to 100% with 95 % confidence. Also the number of days to get relief from constipation after consumption of raisins and clarified butter or ghee for a patient in population would be 3-4 days with 95 % confidence. Conclusion: Raisins and CB or ghee had given relief from acute and chronic constipation; worked very well on irritable bowel syndrome, fissure in ano, hemorrhoids and helped to stop PR bleeding and bloating causes by these diseases. Patients got relief from constipation on 3rd and 4th day. This study concluded that raisins with clarified butter or ghee can be taken instead of laxatives or enema to get relief from constipation; this might be the great substitute for laxatives and per rectum enema.

Quality Parameters of Salad Cream from Four Local Varieties of Millet Starches in Nigeria.

Purpose: The study was carried out to evaluate the proximate, rheological and sensory properties of Millet based salad cream in comparison with the conventional salad cream. Methodology: Starches were extracted from four different local varieties of millet, comprising two varieties of pearl millet, namely Gero and Maiwa (Pennisetum glaucum), Tamba-Finger millet (Eluesine coracona) and Acha-Fonio millet (Digitaria exillis) using dry and wet milling processes for the purpose of making salad cream. Standard analytical methods were used in measuring the pH values, proximate composition and viscosity. A 9-point Hedonic scale was used to evaluate the sensory characteristics of the salad cream. Findings: Values obtained for pH varied between 3.10 and 3.62 while the sample used as control had a pH of 3.07. Millet starch-based salad cream as well as the control sample had moisture content above 40 %, while protein and fat content ranged from 1.90 % to 4.49 % and 24.41 % to 33.74 % respectively. The control sample had protein content of 4.11% and fat content of 31.89 % in that order. Total available carbohydrate was highest in the samples tested (18.38 %) and 15.33 % in the control sample. Ash content was significantly (p < 0.05) different in the samples and the control; sample values ranged from 1.38 to1.81 % while the control was 1.29 %. Fibre was not detected in all the samples including control sample. Meanwhile, there was significant (p<0.05) difference in Energy (Kcal) and Energy (KJ) in the Millet starch based salad cream and the sample used as control with Millet starch based salad cream having Energy (Kcal) and Energy (KJ) in the range of 287.19 to 331.88 Kcal and 1190.0 to 1374.2 KJ respectively. The control sample had 364.77 and 1510.4 Energy (Kcal/KJ). The viscosity of dry and wet milled millet starch-based salad cream ranged from 0.006-0.033 mls. The control sample value was 0.006 and 0.004mls respectively. All salad cream samples exhibited a non-Newtonian behaviour. Sensory analysis result showed no significant (p >0.05) difference in colour, taste, texture among Millet starch based salad cream, however, there was significant (p < 0.05) difference in the colour, taste, texture attributes in the control sample. .The mean scores of colours, appearance, flavour, taste, mouth feel, texture and overall acceptability of the salad cream samples prepared from the four different local varieties of millet starches compared with a commercial salad cream shows Colour range of 4.30 – 8.50. Appearance ranged from 3.13 – 8.10. Sample Wmg had the least score of 5.00 in the taste attribute while the highest value was observed in Wmm (8.16). Highest score for Mouthfeel was observed in Wmm sample (7.43) with Wmg having the least score of (5.40). Average score for texture range from 4.80 to 7.53. The sample Wmm had the highest value (7.87) for Overall acceptability while Wma had the least value of 5.11. Sample Wmm (wet milled Maiwa) was preferred by the Panellist over the control sample, this means that comparable salad cream can successfully be produced from Millet based starch.

Physicochemical Properties of Starches from Four Local Varieties of Millet in Nigeria.

Purpose: The study was carried out to evaluate the physico-chemical properties of starches from four local varieties of millet in salad cream production. Methodology: Starches were extracted from four varieties of millet, two varieties of pearl millet were used namely Gero and Maiwa (Pennisetum glaucum), Tamba-Finger millet (Eluesine coracona) and Acha-Fonio millet (Digitaria exillis) using dry and wet milling processes for characterization and salad cream production. Standard analytical methods were used in determining the physicochemical properties of the starches. Findings: The various starches physical properties, including colour, Amylose, Amylopectin, Starch Damage and Total Starch of millet cultivars were determined, and significant (p < 0.05) differences were observed among them. Values obtained for Amylose and amylopectin ranged from 24.47 to 26.91% and 73.09 to 74.51% respectively. The amount of starch damage varied from 0.08 to 0.10 % while total starch contained in the various samples ranged from 89.74 to 98.42 %. Proximate composition showed no significant difference among the starches in terms of moisture except in the wet milled Acha with 10 %. Ash content of the starches ranged between 0.79 and 9.22 %. Fat was higher in the control sample 10.22 % and lowest in the wet milled Tamba 1.69 %. Significant differences P<0.005 were found in the protein content amongst the various starches extracted, with Wmg having the highest value of 9.26 %. Crude fibre was in the range of 2.37 and 4.50 %. The Resistant starch was highest in Wmt (79.44%) and lowest in Dma (16.90%). Carbohydrate content was less in the control sample Wmc (62.40%) and highest in Wma (75.29%). Functional properties of various starches such as Bulk density ranged from 0.59% to 0.77%. Water absorption capacity of the starches were between 0.35% and 4.80% with Dmm starch having the lowest and Wmg the highest. Oil absorption capacity of starches varied between 2.10g/ml and 2.80g/ml. while swelling power were 0.43 to 0.91% with Dmc starch recording the lowest and Dmg starch the highest. Solubility values ranged from 9.50 to 24.00% with Dmm and Dmg having lowest and highest respectively. Least gelation capacity varied from 6% to 10%. The pasting characteristics of the four different starches were significantly (p < .05) different. Peak viscosity ranged from 2145.5 to 4379.0 RVU while Trough viscosity ranged from 1311.0 to 3190.0 RVU. Breakdown viscosity ranged from 625.5 RVU to 2401.5 RVU. The Final viscosity varied between 2704.5 and 5495.0 RVU. Increase may be attributed to high carbohydrate content in the different starches. Setback viscosity in this study ranged from 1393.5 to 2633.0 RVU. Peak time measured the peak viscosities in minutes of the cooking time of the starches and it ranged from 4.93 min to 6.30 min. Pasting temperature varied between 75.85°C and 88.40°C. Starches produced from the four local Millet varieties can be utilized for making diverse food products to meet the growing demand for starches in the food industries.

ANTIOXIDANT ACTIVITY OF NUTRI-PEPPER ENHANCER

Introduction: Kacangma (Leonurus sibiricus), turmeric (Curcuma longa) and black pepper (Piper nigrum) are the oldest and most important spice crops used for culinary purposes in Malaysia for centuries. Although many biological activities including antioxidant properties (AP) have been reported, there are no confirmed reports on the activities of this cocktail, nutri-Pepper enhancer. Purpose: The study evaluated the AP of the Nutri-Pepper enhancer in vitro. Methodology: The AP were evaluated using in vitro antioxidant assays where the total polyphenolic content (TPC), DPPH radical scavenging activity, tyrosinase inhibition activity, xanthine oxidase superoxide scavenging activity (XOD), and oxygen radical absorbance capacity (ORAC) were measured. Results: Based on the antioxidant activity range, extract of Nutri pepper enhancer was high in tyrosinase inhibition activity, 87.16%, moderate in xanthine oxidase superoxide scavenging activity (XOD) 69.72% and low in 1,2-diphenyl-2- picrylhydrazyl radical scavenging activity (DPPH) 46.78%. On the other hand, the extract showed high ORAC and total phenolic content with the value of 236,00 µmol TE/100g and 282 mg/100 GAE. Conclusion: This finding proven that the consumption of this product can reduce or even eliminate the harmful effects on humans from contaminants in foods and from the environment; this is even more important for people living in polluted cities.

AMINO ACID AND FATTY ACID COMPOSITION OF ETHIOPIAN TARO

The purpose of this study was designed to investigate the amino acid and fatty acid composition of taro leaf and corm samples. An UHPLC and GC-FID method was used for the determination of amino acids and fatty acid composition, respectively. Taro leaf was processed as a powder and pre-curd concentrates while the corm was pre-gelatinized with and without peel prior to the analysis. The amino acid and fatty acid composition (%) of the analyzed samples were quantified with their relative area comparing with respective standards. In the present study, the leaf and corm of taro contained the three essential amino acids leucine, lysine and methionine. For the study, the calculated amino acid values were low in corm samples, but amino acid composition was higher in the leaf samples. Concerning fatty acids, the dominant fatty acid in the leaf and corm was oleic acid (C18:1, n-9) which ranged from 140.697 ± 0.054 to 216.775 ± 0.043 and 101.932 ± 0.023 to 101.950 ± 0. 04 mg/100 g, respectively. In the study, the fatty acid compositions in leaf were higher than the corm. This means that taro leaf would be considered as a good source of essential amino acid and fatty acid than the corm. Finally, from the proportion (mg/100 g) of saturated, monounsaturated and polyunsaturated fatty acids, the unsaturated fatty acids were the predominant fatty acids observed. The presence of high levels of unsaturated fatty acids in the entire investigation of our study taro is nutritionally rich.

CAUSES OF UNDER-NUTRITION IN MUKURU AND VIWANDANI URBAN INFORMAL SETTLEMENTS

Purpose: The objective of the landscape analysis was to identify the causes of under-nutrition in mukuru and viwandani urban informal settlementsMethodology: The analysis was largely based on literature review from previous surveys, program reports and internet search on secondary information relating to the urban sector in Kenya having been undertaken to establish and collate a wide range of baseline facts on nutrition, poverty and vulnerability. In addition to a range of secondary sources, some primary data was collected through key informant interviews.Results: The study found out that the main causes of Malnutrion in Mukuru: Lack of knowledge on child feeding practices , Poor weaning practices-Children refuses to eat due to lack of taste and diversity in food intake, Social economics problems- Most families don’t afford the necessary diet due to poverty, Poor health seeking behavior leading to late identification and diagonisation of malnourished children, Day cares-There is very minimal attachment between the mother and the child as most of the time the child is in the day care centre. In some cases children are locked in the house all day long, Diseases- Mukuru could be having high prevalence of diarrhea, pneumonia and ricketsUnique contribution to theory, practice and policy: Training should be extended to the care givers on child feeding practices. Emphasis on diversity of food intake so as improve on the children’s appetite. Lastly, encouraging maximum attachment between the mother and the child.Keywords: Nutrition, Malnutrion, Poverty, Diseases, Mukuru, Viwandani, mortality, morbidity