Impact of Protein Diet Supplements on Athletes

Protein supplements are one of the most commonly consumed nutritional supplements, whether by professional athletes or amateurs, even by those who use them for aesthetic purposes instead of sporting ones. The thirst for becoming better is increasing day by day and so is the quest for competition. Sports have been one of the greatest of platforms to showcase one’s talent, thus leading to constant hustle for getting better day by day. To improve the performance, diet and physical appearance of the body i.e. muscle growth of athletes, sports nutrient products are developed. The use of these protein supplements in diet has increased the physiological requirement of protein but whether the use of these supplements is having positive or negative effect on the host is still a topic of debate for many. Large amount of protein derived constituents end up in the large intestine in case of high protein diets as compared to medium or low protein diets, leading to more bacterial amino acid metabolism in colon having positive as well as negative effects on the host. We, here, will try to summarize the impact of protein diet supplements on athletes.

Viscosity Measurement of Olive Oil under Pressure

This article presents changes in the viscosity of olive oil during compression. The test was carried out indirectly by measuring the dependence of the resonance frequency of the piezoelectric immersed in olive oil on pressure. For this purpose, for successive pressures, the resonance curves were read and the values of the characteristic frequencies were determined. Viscosity changes were analysed and related to the compression and crystallization taking place in the tested substance. During this research, a phase transition from the liquid phase to the alpha crystalline phase was detected, during which the resonant frequency of the tested piezoelectric reached a minimum and the viscosity related to this frequency reached a maximum. The measurement method developed in this paper can be used to detect the phase transitions of oils subjected to pressure. This may find application in the oil production and high-pressure food preservation industries for which this knowledge is essential for the safe and trouble-free use of their machines.

Knowledge and Attitude of Lactating Mothers and Health Professionals Towards Pasteurized Donor Human Milk Banking: A Preliminary Study on the Feasibility of Establishing Donor Human Milk Banking in Neonatal Intensive Care Unit of Selected Hospitals in Addis Ababa

Background: Breast milk provides the optimal nutrition for growing infants. This is because it contains all the nutrients a baby needs in exactly the right proportions. It also contains biologically active live cells which promote health and helps to develop a passive acquired immunity by transferring antibodies developed by the mother. But, there are a large group of infants such as; pre-term, low birth weight and ill infants who are unable to breastfeed. On such condition, WHO recommends pasteurized donor human milk as the next best feeding option? However, its use is limited to industrialized countries and few developing countries. Thus, this study was designed to generate preliminary information on the knowledge and acceptability of pasteurized donor human milk banking. Methods: An institutional based descriptive cross sectional study was conducted to analyze the knowledge and attitude of mothers and health professional towards pasteurized donor human milk banking. In addition, the microbial safety of raw and pasteurized breast milk stored at -20 0C for 60 days was studied. Moreover, the flavor change of raw and pasteurized breast milk over 60 days of storage time was assessed. Result: Small number of mothers (5%) ever heard about donor human milk banking. About 53.7% of health professionals did not know donor human milk banking. All health professionals use infant formula as alternative to breast milk when mother unable to breastfeed. Only 20% of study mothers could accept feeding their baby donor human milk by physician prescription. Safety or fear of transfer of disease (85.1%) was the main factor for mothers not interested to feed their baby donor human milk. On the contrary, about two-third of study mothers were willing to donate their breast milk if human milk banking will be established. Three-fourth of health professionals believed that it is feasible to establish pasteurized donor human milk banking. Lack of knowledge about its safety by mothers and health professionals is the major challenge in establishing pasteurized donor human milk banking. In pasteurized breast milk sample stored at -20 0C (deep freezer) for 60 days no bacterial growth was detected. However, in raw breast milk samples a mean of 4.66 log10 CFU/ml of total aerobic plate count, 3.22 log10 CFU/ml of Enterobacteriaceae, 3.49 log10 CFU/ml of Staphylococcus aureus were detected. Within 60 days of storage time, pasteurized milk samples did not devolve off flavor. However raw breast milk samples developed off flavor. Conclusion: the present study showed that majority (95%) of mothers never heard about pasteurized donor human milk banking and substantial number (80%) of mothers did not went to feed their baby even after short description due to fear to transfer of disease. Additionally, more than half of health professionals never heard about pasteurized donor human milk banking. Similarly, fear of disease transfer and safety during processing of pasteurized donor human milk banking is the major concern mentioned by most health professionals on its acceptability. In our microbiological analysis Within 60 days of storage time pasteurized donor human milk was bacteriological safe and has acceptable sensory quality.

A Review on Mycotoxin in Dried Herbs

Herbs can be used in different forms such as fresh and dried. A mycotoxin is the greatest concern in the case of dried herbs, due to their low water activity, microbial contamination may persist in these products, and thus, herbs can be sources of outbreaks of foodborne diseases. The toxigenic fungal compounds called mycotoxin are poisonous substances produced by different species of fungus. Three major genera of fungus are identified to produce mycotoxins: they include Aspergillus, Fusarium, and Penicillium. Although other genera also produce these toxigenic compounds. The presence of mycotoxins in dried herbs poses health risks ranging from mild to severe damage to the liver and kidney. Fungal toxicity could be prevented by controlling the environmental condition that influences fungal growth, which is by controlling the physical conditions of the dried herbs and by the use of mold inhibitors and anti-cracking additives. The control of the toxigenic compounds could also be by removing the suspected dried herbs with a fungal toxin or by the addition of the toxin binder to the ratio of the dried herbs.

Assessment of Food Hygienic and Vending Practices among Street Food Vendors in Buea and Kumba City Council (South-West Region Cameroon)

Street food vending is one of the major activities in the large informal food sector of most developing countries especially in urban centers. It has become an omnipresent activity especially influenced by urbanization and globalization. Street foods play an important role in meeting the food demands of urban duellers, especially the urban poor though their hygiene is very doubtful. While this development is positive in many ways, it also presents new public health challenges for the urban population. This work aimed to evaluate the basic characteristics of street food services and hygienic condition of the processing and distribution of street food. A cross sectional study approach was adopted focusing on some vending sectors in Buea and Kumba. Random samplings of 80 vendors were used and questionnaires were administered to vendors. The results showed that women dominate street food vending amongst all age groups. Most of street vendors have a low educational level and do not have any formal food safety training which contributed to the unsafe conditions under which the foods were prepared and vended. There were several poor personal hygienic practices amongst the vendors. Only 28.8 % always used aprons; 22.5 % always covered their hair and 18.8% always kept away from food preparation and vending when sick or having a wound. Street foods are good sources of diseases as the government pays in less attention to the sector. The study recommends the creation of food centers, regulation of vending activities by the government and development of training programs to enrich vendors on food safety and hygiene.

Functional and Microstructural Characterisation of Bambara Groundnut (Vigna Subterranea) Starch as Affected by Varying Degrees of Succinylation

Bambara groundnut (Vigna subterranea) is an under-exploited pulse rich in starch. Scientific data about the impact of varying degrees of succinylation on its starch content are sparse. Amidst the rising demand for such modified starch variants, bridging this information gap is necessary. Isolated starch from Bambara groundnut seeds was succinylated (2-14g succinic anhydride /100g starch extracted) and thereafter the degree of succinylation was evaluated. Physicochemical, functional, and microstructural characteristics of native and succinylated variants of the Bambara starch (SBS) were investigated using established procedures. Amylose content increased marginally (av.17%) among some samples. Water and oil absorption capacities peaked at 2.498 and 0.7185g /g of starch respectively. Pasting viscosities (5682-7025.5cP) increased irrespective of the order of substitution. X-ray diffract grams indicated an increase in crystallinity (A-type) with a strong peak at approximately 23o (2ϴ). This was however lost at higher treatment levels. FTIR spectra of the starches reflected a typical absorption band of a starch backbone. Scanning electron micrographs of succinylated starches were generally oval, exhibiting surface cracks sizes (13.55-44.25µm). Succinylated Bambara groundnut starches at low treatment levels (2-4%) may prove valuable in soups and gravies requiring a high viscosity, stability, and clarity. At higher treatment levels, non-food applications may just be the right outlet.

Evaluation of the Viability of Probiotic Microorganisms in Microcapsules with Passion Fruit Pulp Resulting From the Ionic Gelation Process

One of the limiting factors of food probiotic microorganism’s addition consists in its viability. Several microencapsulation techniques were explored, the external ionic gelation proved to be viable in the preservation of probiotic cultures. The objective of this study was to evaluate the effect of the ionic gelation process of passion fruit pulp with probiotics, in order to verify the storage time of these products when submerged in their own pulp and packaged in glass containers submitted to storage refrigerated. The product submitted shelf life of 60 days and the microorganism showed feasibility during the entire period of storage studied. It is then emphasized the viability of the ionic gelification of the passion fruit pulp, as the microcapsules obtained in this process present nutritional characteristics similar to the passion fruit pulp.

Review on the Effect of Heat Stress on Poultry Production and Productivities

Heat stress is a situation where too much heat is absorbed by a person, a plant or an animal and causes stress, illness or even death. Therefore, the objective of this review was to compile current knowledge and evidence from literature about the effects of heat stress in poultry production, and productivities. Heat stress is manifested by elevated body temperature, hot, dry skin, lack of sweating and neurological symptoms such as paralysis, headache, vertigo and unconsciousness. Poultry seems to be particularly sensitive to temperature-associated environmental challenges, especially heat stress. In the first days of their life poultry need hot climate (32-38°C), but the optimal temperature decreases rapidly with age by 2.5-3.0°C per week. Birds may use sand baths to dissipate the heat from the body, move to a shaded area or seek a micro-environment that avoids extremely high environmental temperature. Birds rose in an open-sided house at 37°C and humidity level of 50-60% showed signs of panting and wing lifting, elevation of body temperature, lower feed consumption, a higher feed conversion ratio, and lowered body weight gain. In females, heat stress can disrupt the normal status of reproductive hormones at the hypothalamus and ovary leading to reduced systemic levels and functions. Also in males, semen volume, sperm concentration, number of live sperm cells and motility decrease when subjected to heat stress. In egg production, heat stress has a significant harmful impact on body weight, and feed consumption of laying hens at peak production, egg weight, shell weight, shell thickness, and gravity. Both meat type and egg laying chickens respond negatively to high ambient temperatures. Heat stress reduces the relative weights of lymphoid organs like spleen, thymus and cloacae bursa.

Food Security in Qatar during COVID-19 Pandemic

The novel COVID-19 pandemic that affects global food production and accessibility is a great concern/risk towards different country’s capacity to the attainment of stable and sustaining food security. Thus, Qatar’s food security like every other country of the globe is under a threat because of the COVID-19 pandemic which has been so far well managed because of its robust policies, social structure and proactive measures. Before the pandemic, Qatar has strengthened its food security status through laudable fiscal policies that focus on the local production increment, diversifying the sources of food imports and edible items, and overseas agro-business to ensure stable food supply at affordable prices. Hence, this mini-review looks into the current state of food security in Qatar amidst the global COVID-19 pandemic to establish if the current trend will help ensure food availability and accessibility in the foreseeable future.

Sensory, Nutritional and Microbiological Characteristics of Fermented Finger Millet Beverage (Kunun-Tamba) Treated with Various Preservatives during Refrigerated Storage

Six types of ‘kunun-tamba’ produced in this study using finger millet ( Eleucine coracana L) were treated with (sodium benzoate, lime and lemon juice extracts singly or in combination) or without preservatives and evaluated for its microbiological (lactic acid bacteria-LAB), chemical and sensory quality characteristics throughout four weeks of refrigerated (4 o C) storage. The molecular characteristics of the seven (7) LABs isolated showed that Lactobacillus plantarum, Lactococcus lactis, Leuconostoc masenteroides, L paeudo-mesenteroides and two (2) unidentified LABs were the predominant. The ‘kunun-tamba’ treated with 5ml lime+lemon showed a low LAB count (Log 10 0.86-1.25cfu/ml), pH (3.90-4.08) and sensory attributes (taste: 6.7-6.9, appearance: 6.6-6.9, aroma: 6.1-6.8) evaluated throughout the study period (4 weeks) which differed (p<0.05) from those of the other products produced in this study. The results of this study shows that the use of the combinations of lime and lemon (5ml) natural preservatives gave a better shelf stable product than an artificial preservative (sodium benzoate) and therefore could be a suitable alternative meeting consumers aspiration for replacement of artificial preservatives with natural ones.