Nutritional, Therapeutic and Functional Aspects of Goat milk based Product fortified with Fruit Beverages

Beverages based on milk and fruit products are currently receiving sizeable attention as their market potential is growing. In recent years, the request for the functional beverages that promote health and wellness has increased. In fact, fermented juices are an excellent delivering means for bioactive components. Milk is a natural, multi-component, nutrient-rich beverage. Market trends indicate that milk-based beverages are ideal vehicles for newly discovered bioactive food ingredients targeting lifestyle diseases. Drinks containing combinations of dairy and fruit juices with added bioactive components are also becoming common in markets. Goat is one of the oldest domesticated animals. In ancient times, goat milk was valued the most. Goat milk still plays an important role in human nutrition. The contribution of goats in supplying milk and milk products is high and it has significant role in rural economy and health. Goat’s milk is the most highly consumed milk in many other parts of the world and it is delicious as well as extremely nutritious. It has vitamins, minerals, trace elements, electrolytes, enzymes, proteins, and fatty acids that are easily assimilated by the body. Medium Chain Triglycerides (MCT) which are more in goat milk have been recognized as unique lipid with unique health benefits. Goat’s milk has a similarity to human milk that is unmatched in bovine (cow) milk and also has several medicinal values. Functional foods promise to deliver health and wellness to consumers in an environment where lifestyle diseases and an ageing population are threatening the wellness of society.

Fungal dysbiosis in cirrhtic patients due to the use of antimicrobials. Risk or benefit?

There is a significantly marked fungal dysbiosis in cirrhotic patients, which changes differentially with the use of antibiotics and proton pump inhibitors, although it is known that patients with cirrhosis have a fairly weakened immune system, therefore, these have a greater risk of developing bacterial infections, the use in this type of patients of drugs such as proton pump inhibitors and antimicrobials, represents an even greater risk of developing, no longer bacterial infections, but of fungal origin [1].

Prevalence of some foodborne parasitic affection in slaughtered animals in local Egyptian abattoir

Fascioliasis, cysticercosis and hydatidosis were aimed to be investigated in some slaughtered animals (cattle, buffalo and camel) in local Egyptian abattoir located in Cairo governorate. 10317, 763 and 290 cattle, buffalo and camel carcasses, respectively were examined in the period of 2017-2018. Results of PM inspection along the investigation period revealed detection of Fasciola in 0.58 and 1.4% of the examined cattle and buffalo carcasses, respectively, while was not detected in camel carcasses. Also, cysticercosis was detected in 0.47 and 0.69% of the examined cattle and camel carcasses, respectively; while was not detected in buffalo carcasses. In addition, hydatidosis was detected in lung and liver of 0.038 and 0.096% of cattle carcasses; 3.4 and 1.03% of camel carcasses, respectively, while was not detected in the examined buffalo samples. Annual values of financial losses because of the condemned affected parts summed total of 11712.5, 32940.0 and 2410 LE due to fascioliasis, cysticercosis and hydatidosis, respectively along the investigation period (2017 and 2018). Referring to the obtained results, records of 2017 appeared to be more infection prevalent than 2018 with more financial losses, moreover, fascioliasis was the most prominent affection in the present study. In addition, the critical veterinary inspection has a great role in protecting human-being to be infected with zoonotic meat-borne parasites. So, magnification and great support should be given to training veterinary inspectors in slaughter houses in Egypt.

A Survey of Kocho Processing Practice and Challenges to Scientific Developments

Kocho is a food product made from the decortication and fermentation of enset parts. A quarter of Ethiopia’s population lived in the south and south-western parts of the country, where staples or co-staples were used as a food source. Kocho preparation consists of several steps, all of which are still carried out using indigenous knowledge and traditional practices. Despite its benefits, enset plant processing for food preparation is time consuming, unsanitary, requires a long fermentation period, is low in protein, and has a strong odor. The unusual sensory characteristics are the result of microbial spoilage caused by Kocho’s high moisture content. High moisture content encourages the growth of spoilage microorganisms, which produce unpleasant organic compounds. Kocho’s nutritional and organoleptic properties may thus be process-related. Nutrient loss and time-consuming fermentation processes are common and vary by location. Furthermore, accurate understanding and introduction of these processes in both enset growing and nongrowing regions can help to improve, standardize, and increase the process’s utilization in order to contribute to the country’s food security. However, there has been little research on the preservation of kocho by chemical ingredients and natural species, as well as microbes involved in fermentation and spoilage. Furthermore, very few studies on the effect of biochemical and the role of fermentation on the degradation of anti-nutritional factors have been reported. It can be stored for years and, like other fermented foods, can inhibit the growth of pathogenic bacteria, extending product shelf-life while ensuring consumer safety. Above all, this review is being conducted with the goal of reviewing the kocho processing practices and challenges to Scientific developments. Similarly, the document attempts to provide a brief description of its common characteristics in terms of microbial, biochemical, and fermentation conditions.

Feasibility study to implement an interdisciplinary lifestyle and health program for adolescents and the evaluation of the programs benefits for maintaining health.

Objective: The aim of this study was to evaluate the feasibility and benefits of an interdisciplinary lifestyle and health program for adolescents embedded in a school setting for maintaining or improving health. Design: Health parameters, anthropometric measurements and 50 biomedical parameters were assessed. A Physical Fitness Test battery was performed and an eencoded and standardized eating and physical activity behaviour questionnaire was used to assess food preferences, behaviour and self-perception. These data were collected at three timepoints. Participants were split into control and intervention group; the latter received a nutrition and health-based workshop. Analysis was focused on changes observed over time within the control and intervention group. Settings: The study was performed as a feasibility study at one federal Austrian school. Participants: Participants included 42 females and 67 males with an average age of 15 years. Results: Overall, the results demonstrated a positive effect on body fat content and physical activity. A trend towards a benefit on parameters of muscle and fat metabolism was detected. Conclusions: An interdisciplinary life-style program integrated into the school curriculum is suited to have a positive impact on health by enhancing the awareness for healthy nutrition and the importance of physical activity

A Review of Non-gluten Components in Gluten-Free Bread Characteristics keep the dough’s baking quality and viscoelastic qualities

Gluten, the protein responsible for dough’s cohesive and elastic properties, is found in wheat. Gluten-free bread has recently gained popularity as a result of its acceptability for celiac disease sufferers. During proofing and baking, however, the batters do not retain carbon dioxide gas. In comparison to typical wheat breads, this results in a bread with a smaller loaf and specific volume, low moisture, thick structure, crumply texture, and high crumb hardness. One of the most important variables in maintaining and searching for replacement components to replace gluten qualities for attractive product quality and structure is product idea expertise. In this context, non-gluten ingredients such as starch, sourdough, gums/ hydrocolloids, hydroxypropyl methylcellulose, whey protein, and dietary fiber help to improve gluten-free bread quality. Furthermore, adding Gum to gluten-free flour enhances dough features by boosting water absorption capacity and making the dough viscoelastic, resulting in enhanced loaf and specific volume, soft texture, and a longer shelf life by delaying bread staling. Food gums could be widely used in the baking industry to improve water holding capacity, control food pasting properties and improve moisture content, modify product texture, volume, and cell structure, and maintain overall product quality during storage and shelf life by keeping moisture content constant and delaying staling. The goal of this study was to accesses the rheological characteristics and quality of non-gluten components for dough quality enhancement.

Ketogenic Diet: Its Benefits & Overall Effects on Adults objective

The ketogenic diet has been the most popular diet in the world in recent years. Therefore, the keto diet, short for ketogenic, involves eating a lot of fat, a moderate amount of protein, and very little carbohydrate. People are more likely to take a ketogenic diet for weight loss, but it can also help control certain medical conditions, such as epilepsy, heart problems, certain brain conditions, and even acne. This research paper aims to find out the benefits of KD and shares its outcomes on adults. In this research, the descriptive methodology has been adopted which refers to secondary sources of data. In this project, the examiner used a variety of research that has also been undertaken by numerous researchers including dietitians who tend to support the positive benefits of using ketogenic diets to manage losing weight as well as other health complications that could result from overweight. Finally, it is essential to note that the ketogenic diet has created debate, partially although traditional dietary education has, for years, illustrated the adverse effects of high overall including trans-fat intake.

Africa Should Be Afraid: A Food Plate Of Hazards And Biomass As A Solution

Sanitary and phytosanitary (SPS) measures are risk-reducing measures aimed at the protection of food safety, plant and animal health, and the natural environment. In the case of agricultural and food exports in particular, compliance with technical requirements is a prerequisite of successful export trade. The danger associated with inorganic farming was what birthed organic agriculture; while this has been around for decades, the prevalence of it in Africa as a continent has been poor due to some factors. Despite the obvious presence of organic farming, there is need for the inhabitants of the continent to be afraid of the food in circulation as majority of the produce termed ‘organic’ are indeed far from it. As many African countries are trying to match up with developed countries in fighting global contemporary issues such as climate change, terrorism, disease outbreak among other threats to humanity; there is an issue, faceless and mighty in disguise, armed without guns and ammunition already harming humans and silently causing the death of millions; consumption of “inorganic organic” food (A food plate of hazard) [1].

Prevalence of some zoonotic parasitic affections in sheep carcasses in a local abattoir in Cairo, Egypt

Meat-borne zoonotic parasites raised from consumption of undercooked and/or crossly contaminated meats can infect human by direct and/or indirect ways causing many mild to serious diseases; so, in the present study, some meat-borne transmissible parasites were investigated in 5239 freshly dressed sheep carcasses in local Egyptian abattoir located at Cairo governorate along the period of 2017-2018. Results of Post- Mortem inspection revealed the detection of Fasciola, Cysticercus and Hydatid cyst in 3.47, 1.06 and 1.83% of the total examined carcasses with total economic losses of 9306.78 L. E, 2892 L.E and 4380 LE, respectively. It is worthily noted that fascioliasis recorded the highest incidence of infection, followed by hydatidosis and cysticercosis in the examined carcasses, respectively. Cysticercus ovis and C. tenuicollis were detected in 32.14% and 67.85% with total economic losses of 714 L.E and 2178 L.E because of infected heart and liver condemnation during 2017 and 2018, respectively. Furthermore, hydatid cyst was detected in 0.47% and 1.35% of the examined lung and liver samples with total economic losses of 1188 L.E and 3192 L.E because of infected lung and liver condemnation during 2017 and 2018, respectively. Referring to the obtained results, it was obvious that parasitic infection of sheep meat and offal constrains a lot of economic losses, threatens the meat production industry and throws lights over the health importance of veterinary inspection great role in protecting human-being from be infested with zoonotic meat-borne parasites. So, magnification and great support should be given to training veterinary inspectors in slaughter houses in Egypt.

Sixty-Four Hour Changes in Oral-Intestinal, Extracellular, and Intracellular Redox Status After an All-Day Maillard-Coated Food Binge Followed by Two Days of Redox/Digestion-Balanced Culinary Medicine: A Pilot Single Case Analysis

Browned, melanoidin-coated, and Maillard reaction end-product-covered convenience and fast-foods are as addictive as street drugs. And drive overeating, systemic oxidative stress (SOS: pE- > pH+), and systemic reductive stress (SRS: pE- < pH+), overweight, and the leading causes of mortality and morbidity worldwide. Redox/digestion-balanced culinary medicine protocols are absent as healthcare professionals and the people they serve begin to recognize that Maillard abuse disorder is the main obstacle to self-actualization and a long, accomplished, and content energetically ambulatory extended lifespan. A PubMed search revealed no studies exhibiting sixty-four-hour changes in oral-intestinal, extracellular, and intracellular redox status after an all-day Maillard-coated food spree followed by two days of redox/digestion-balanced culinary medicine. The purpose of this single case study is to analyze changes, if any, in oral-intestinal, extracellular, and intracellular redox status after an all-day Maillard-coated binge followed by two days of redox/digestion-balanced culinary medicine and examine the feasibility of more extensive investigations. The participant met inclusion criteria, drank Maillard-rich colas for breakfast, a small pizza, a peanut butter shake for lunch, a double bacon cheeseburger, and a dozen chicken wings for dinner and provided blood and urine samples. The volunteer then underwent redox/digestion-balanced culinary medicine detoxification and provided laboratory samples. TSH, TG/HDL ratio, VLDL/HDL ratio, LDL/HDL ratio, and urine pH+ measured oral-intestinal and extracellular redox status. The neutrophil-to-lymphocyte and platelet-to-lymphocyte ratios assessed intracellular redox status. It took sixty-four hours for the participant’s body and mind to neutralize the toxic manifestations of a day-long binge on Maillard reaction intermediate and end-products, melanoidins, advanced glycation end-products (AGEs), and advanced lipoxidation endproducts-coated and containing foods and beverages. More extensive investigations are needed to increase the Maillard abuse detoxification options. Healthcare professionals and the people they serve increasingly recognize that Maillard abuse is the main obstacle to self-actualization and a long, accomplished, and energetically ambulatory lifespan.