Prevention of Kidneys Failure in Patients with Heart Diseases at Cardiology Institut of Abidjan

The prevalence of chronic kidney disease (CKD) is high and it is gradually increasing. Arterial hypertension accelerates many forms of renal disease and hastens the progression to ESRD. Patients with heart diseases with medication have not enough knowledge about the diet increasing kidney failure risks. Methods: This descriptive study included 42 selected randomly patients with cardiovascular complications with hypercreatininemia. Food frequency questionnaire was used. Creatininemia and clearance of creatininemia measurement were done. Results: The results of food frequency questionnaire shown that patients with higher serum creatinine are those who drink less than 1,5 liters of water a day and/or those have not a good repartition in water consumption. Patients with higher serum creatinine are those who drunk less than 1,5liters of water a day and those (p?0.5%). Then, Meals with frying induced more triglyceride production than meals with sauce (p?0.5). Among beverage, sodas and homemade juices were most consumed respectively at 36.6 and 51.3%. These beverages were associated with higher serum creatininemia. After 3 months of nutritional advises, drop in serum creatininemia were observed. Conclusion: Lowering serum creatinine involved augmentation in water amount consumption and good water consumption establishing. It also recommends Sodas and homemade Juice reducing Sodas should be reduce consumption and promoting water drinking.

Camel, Donkey and Horse Cheese Making with a High Transformation Yield by Natural Thickeners and Lactic Coagulation

Making cheese from donkey and mares milk is considered unfeasible, due to difficulties in coagulation and curd forming. Encyclopedia of Dairy Sciences 2nd edition (2011) reported that no cheese is made from equid milk. However in 2015 a pioneering study of Iannella have reported the first protocols for making fresh donkey and mares cheese, subsequently there have been only a few protocols by other researchers. Anyhow, the low cheese yield of these protocols together with a higher cost of production of the raw material currently limit practical application. Also the processing of camel milk into cheese is technically more difficult than milk from other domestic dairy animals which may relate to the poor rennetability of camel milk. Therefore, a research project was planned by Iannella which has developed a technological procedure to produce cheese from camel, donkey and mares milk with a high transformation yield by the use of locust bean gum, k- carrageenan and lactic coagulation in a dedicated process, thus with a mini mal adjustments in the manufacturing technology and equipment. The whey proteins of milk with this method are withheld and this improve the efficiency of making cheese and increase further yield of cheese however preserving body and texture similar of cheese prepared by conventional processes. In the near future this protocol or similar, they could represent a source of innovative cheese and the development definitive of a new commercial scale of cheese from donkey, mares or camel milk or from others minor milks at the same time improving food and animal biodiversity and therefore all the ensuing benefits.

Hunger in Madagascar: A Case Study

This paper is a continuation of a larger study which assesses hunger in African countries. The purpose of these papers in this is to look at the scope of hunger in countries and then to identify the factors that predict hunger in each individual country. This is the 5th paper in the series and is concerned with hunger in Madagascar, one of Africa’s and the world’s hungriest countries. The paper is important for several reasons. One is the fact that it, like all the country level papers, is based on a national probability sample, something the literature stresses is lacking and needed to improve hunger research. A second is that all the papers in the series, including this one, found that the literature’s suggestion that gender and the rural-urban dimension are significant predictors of hunger. These studies have provided a consistent list of significant hunger predictors. Employment in the country’s agricultural sector, wealth as measured by asset ownership, education and age were consistent significant predictors, .The surprising findings were related to respondent perception of the role of government in addressing hunger, questions like the way the government was handling whether people had enough to eat or addressing the living standards of the poor. The major policy implication of this and earlier papers is that governments need to reach out to citizens, presenting them with their food related plans and assuring them that the government is doing everything within its power to address hunger in their countries.

Production and Evaluation of Nutritional Contents of Traditional Couscous from Sprouted Wheat Fortified with Glycine max (L.) merr (Soya Bean) and Cucurbita pepo (Pumpkin) Seeds

The study was carried to process, produce, and evaluate nutritional contents of traditional couscous from sprouted wheat (Triticum aestivum), fortified with Soya bean (Glycine max) and Pumpkin (Cucurbita pepo) seeds. The composite couscous blends were traditionally produced and compared with commercial couscous. The sprouted wheat couscous blends were blended in different ratios, they include; unprocessed (Raw wheat, 100), blend 1 (sprouted wheat mixed with soya bean and pumpkin seeds, 70:20:10), blend 2 (sprouted wheat mixed with soya bean, 60:40) and blend 3 (sprouted wheat mixed with pumpkin seeds, 60:40). Traditional wheat couscous blends were fed to experimental albino rats of wister strain weighing between (35 g and 45 g) for a period of 28 days. The nutritional and physiochemical analysis were determined using standard laboratory methods. The Statistical Package for Social Sciences (SPSS), version 20.0 was used to analyze the data collected which were expressed as means ± SE. One way analysis of variance (ANOVA) and Duncan’s multiple range tests were used to compare the means obtained after each experiment. Differences were considered significant at p < 0.05. Processing (Sprouting) decreases the levels of anti-nutrients, mineral elements and vitamins. Supplementation with soya bean and pumpkin seeds increased the nutritional composition of the sprouted wheat couscous blends. Results of chemical composition showed that blend 2, recorded high protein (29.95%), fat (8.95%) and low carbohydrate content (49.56%), followed by blend 1 and then blend 3, while commercial couscous crude protein, fat and carbohydrate were 12.53%, 1.42% and 75.10% respectively. There was improved level of in vitro protein digestibility at 1 hour (76.64% to 98.59%) and at 6 hours (96.80% to 99.33%). Results of in vivo studies showed that raw wheat couscous recorded protein quality when compared with spouted wheat couscous blends produced. The biological values of the composite couscous blends range from 95.04% to 95.73% and blend 2, recorded high net protein utilization (98.57%). In terms of sensory evaluation using hedonic method, blend 2 was most acceptable and differ significantly (p < 0.05) with other sprouted wheat couscous blends and commercial couscous. The cost of producing sprouted wheat couscous blends is cheaper than the commercial couscous. The study has therefore, revealed that with proper selection of locally available cereal, it is possible to produce nutritious complementary couscous blends that would be acceptable and nutritionally adequate to meet up the nutritional requirement for both children and adults. It also compares favourably with the commercial couscous in terms of nutrient contents.

Acceptability and Satiety Evaluation of a Newly Developed Nutritionally Balanced School Meal

Five nutritious school meals were developed in a form of pastes based on leguminous seeds of Lentil, Chick pea, and Soya; and some dairy sources, all formulas contain groundnut, but few in crushed formed are used to test acceptance. The products were fortified with essential minerals and vitamins. Developed products were served as a breakfast meal to ~200 students (6-9 years juniors; 10-14 years seniors) in one of the Sudanese school where school feeding is in place (Omdurman City) for 21 days to substitute a traditional breakfast meal based on boiled Pigeon pea colloquially called “Balila” served routinely to the students. This paper covers acceptability of novel favorable products behavioral responses of senior and junior students to four meal/ subject interactions covering temptation to finishing the whole meal, reason(s) for not finishing the whole meal, time needed to finish the meal, and degree of satiety the students feel during class room hours.Almost 95% of the senior students interacted positively with pastes based on lentil or chick pea finishing or stop taking the meal in ? 10 minutes. All past products provide satiety; senior students judged on lentil based paste(s) as the meal that secures full satiety during school hours. Unlike seniors, more than 95% of junior students finished more of the soy based meal, one third of them took more time to finish lentil based meal, yet reflected satisfaction by taking less quantities from all products offered.. Degree of satiety feeling among junior students fluctuated where >90% of them showed satisfactory degree of satiety with all products offered.

Some Physiological Responses of Clarias gariepinus Fed Graded Levels of Cirina forda Larvae Based Diets

The study examined the growth performance, hematological and digestive enzymes of Clarias gariepinus juveniles fed Cirina forda meal (CFM) based diets in the laboratory for a period of 10weeks. Five iso-nitrogenous (30%) experimental diets were formulated at various levels of CFM inclusion levels of 0% (control), 10%, 20%, 30%, 40% and 50%, designated as diets Q, A10, B20, C30, D40 and E50 respectively. Fish fed the CFM based diets showed mean weight gain (MWG), specific growth rate (SGR) and protein efficiency ratio (PER) comparable to the control diet. There was significant differences in the digestive enzyme activities of the fish as the CFM level in the experimental diets increased. Protease and maltase activities significantly increased, with diet C30 recording the highest maltase activity (4.37) while the cellulase and glucanase activities of the fish significantly (P<0.05) reduced. There was no significant difference (P>0.05) between the PCV and RBC of the blood of the fish fed the various diets. Highest RBC (2.75 x106/µL) was obtained in fish fed the control diet while the lowest (2.55 x106/µL) was recorded in the fish fed diet E50. The White Blood Cell count and the Neutrophils of the fish fed the trial diets were not significantly higher (P>0.05) than those of the fish fed the control diets. From the results of this experiment, it is concluded that up to 50% inclusion level of Cirina forda meal in the diet of Clarias gariepinus was tolerable for good growth and physiological well-being of the fish.

A Synergistic Sensitized Fluorescent Determination of 2,4-Dichlorophenoxyacetic Acid in Vegetable Samples Based on the Derivatives of Calix[4]arene

A novel fluorescent determination of 2,4-dichlorophenoxyacetic acid (2,4-D) based on the derivatives of calix[4]arene (SAX) in ?-cyclodextrin(?-CD)/ sodium dodecyl sulfate (SDS) synergistic sensitized system was developed. The results were shown that the fluorescence intensity of SAX could be quenched by 2,4-D, and the fluorescence quenching (?F=FSAX-F2,4-D -SAX) was synergistic sensitized in ?-CD/ SDS medium. Under the conditions of ?ex/em=332/468 nm and pH 7.0, the linear range for 2,4-D were found to be 0.020-4.00 ?g/mL. The mechanism of determination was discussed with quenching type analysis, inclusion interaction and sensitizing effect. This method has been applied for the determination of 2,4-D in vegetable samples with satisfactory results.

Maintain the Chili Colour of a Sea-food Dipping Sauce in Product Processing

Products of sea-food dipping sauce were prepared by sugar, water, acid, salt with chili and herbs. In the experiments, products were prepared and designed on a factor model for the study on the program. They were designed as factorial 4×2×4 by management with RBCD on conditions model of blanching, heating and cooling for the study on chili colour. The results of the experiments performed on physicochemical properties of product such as Brix 50.0-66.9 pH 3.52-4.29, Aw 0.814-0.879, solid content 2.80-5.75 g/100g, chlorophyll a 0.20-1.66, chlorophyll b 1.38-4.13. Colour value of products was L*29.99-23.97, a*-2.56- -3.0 and b*8.28-1.21. The green value of products was preserved green colour for processing on blanching, short-time heating and all cooling. The color preservation of chili depended on the preparation process. Blanching and cooling supported to preserve the colour and decreasing of decay texture. Usage chemicals as Ca2+ and Mg2+ treatment.in processing of products were preserved a green colour more than no chemical treatment. Blanching, cooling and short time for cooking were product development in order to preserve the green colour. The stability of the color of product was improved by blanching and cooling including boiling with short time.

Hydrothermal Treatment to Remove Tannins in Wholegrains Sorghum, Milled Grains and Flour

Pigmented sorghum with high content of tannins were studied in this work. Tannins bind to proteins and reduce their availability. A hydrothermal treatment was carried out to reduce tannins. A control sample of non-pigmented pericarp variety was used. After the treatment, grains were milled, and a part was separated for wholegrain flour elaboration. Several determinations were done after treatment: tannins (T), total antioxidant capacity (TAC) and total polyphenols (TPP) content. TPP and TAC in wholegrain pigmented sorghum were 3.9 to 12.3 and 2.3 to 3.5 times higher than those of non-pigmented sorghum, respectively. In all sorghum varieties the extractions of TPP decreased with milling. TAC in flour increased 3.3 times the initial value for non-pigmented sorghum, whereas for the other sorghum samples it increased slightly from 1.1 to 1.3 times the initial value. In flours there was a noticeable reduction in T, with respect to the wholegrain. It was possible to conclude that the hydrothermal treatment allowed lower levels of tannins than those established in the Codex for both wholegrain sorghum and flour. This reduction makes it possible to obtain flour which may be suitable for food processing and the recovery of tannins for other uses.

Investigation of Processing Technology for Aged Black Jujube

We investigated how to use jujubes from Xinjiang to make black jujube by temperature-controlled wet high-temperature curing. Single-factor and orthogonal experimental designs L9(3)3 were used to optimize the color change process of the black jujube. The effect of blackening temperature, blackening time and added water amount on the content of cAMP, 5-HMF, polyphenols, total acids, reducing sugars and moisture content were investigated and optimized. The results showed that the optimum process conditions of red jujube aging and blackening black include blackening temperature of 75°C, blackening time of 55 h, and water addition amount of 150 mL per 600 g. Under the best technological conditions, the black jujube was fragrant, sweet, and delicious, and the content of all functional substances, including cAMP (0.0137 g/100g), 5-HMF (0.103 g/100g), polyphenols (2.71 g/100g), total acids (17.09 g/kg), reducing sugars (76.7 g/100g), reached high levels, at a moisture content of 26%.