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Postharvest Changes in Physicochemical Properties and Levels of Some Inorganic Elements in Sugar Apple (Annona squamosal L.) Fruits of Coast Region, Tanzania
Esther Hellen Lugwisha,
Christina Fabian,
Othman Chande Othman
Issue:
Volume 4, Issue 3, May 2016
Pages:
41-48
Received:
20 April 2016
Accepted:
28 April 2016
Published:
11 May 2016
Abstract: The physicochemical composition of sugar apple (Annona squamosa L.) fruits from Kibaha, Coast Region during open air storage ripening process were determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while mineral elements and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were always harvested at the mature stage and allowed to ripen during open air storage. The determinations were done immediately after arrival at the laboratory and thereafter at intervals of two days from the day of harvest to the 8th day. The results showed that fresh sugar apple fruits had high moisture content range of (64% - 73%), low titratable acidity (<0.28% ca), low crude fat (0.51 g/100 g-fw), high ash content (1.44 g/100 g-fw), low crude fibre content (0.185 g/100 g-fw), high ascorbic acid content (51-34 mg/100 g-fw), high total sugars content (49.7% - 31.1%), moderate reducing sugar content (43.17% -18.57%) and sucrose content (11.8% - 0.9%). Of the mineral elements (K, Ca and Na) determined, the highest content was of Ca (2838.82 mg/100 g-fw.). Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the sugar apple fruits, ranging between <0.0015 mg/100 g-fw for Cd and 1.27 mg/100 g-fw for Fe. Except for acidity and ascorbic acid contents which were decreasing during storage ripening, the moisture content, total sugar content, reducing sugar content and sucrose were all increasing as the fruit was ripening while in storage. There were no significant changes during storage ripening for levels of crude fat, ash, minerals and heavy metals. The results of this study suggest that these fruits could highly contribute in the improvement of the nutrition of consumers.
Abstract: The physicochemical composition of sugar apple (Annona squamosa L.) fruits from Kibaha, Coast Region during open air storage ripening process were determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-ind...
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Mutational Improvement of Lactobacillus acidophilus GH 201 Intended for Ground Beef Preservation in Refrigerator Storage
Alireza Goodarzi,
Hrachya Hovhannisyan,
Andranik Barseghyan
Issue:
Volume 4, Issue 3, May 2016
Pages:
49-54
Received:
20 April 2016
Accepted:
28 April 2016
Published:
11 May 2016
Abstract: Lactic acid bacteria widely used in food preservation at refrigerator temperatures due to their ability produce high amount of hydrogen peroxide and/or other antibacterial substances at refrigerator temperatures to inhibit food-borne pathogens and psychrophilic spoilage microorganisms. In order to improve of bio-preservation efficacy of Lactobacillus acidophilus GH 201 mutations causing resistance to rifampicin (rif) were used. Among UV-mutagenized population of L. acidophilus five Rif mutants producing high amounts of H2O2 were selected. Rif mutants produced significant amounts of hydrogen peroxide 50-55 μg/ml in sodium phosphate buffer (0.2 M, pH 6.5) and in beef broth (BB) at 5°C for 5 days submerged cultivation without of growth. The mutants possess higher impact against food-borne pathogen Escherichia coli O157: H7 at refrigeration temperatures and for 3 days reduces the pathogen total amount practically undetectable level. Rif mutants L. acidophilus reduced initial amount 2x10 of E. coli O157: H7 in ground beef up to 3 log for 3 days of solid-state cocultivation when the wild strain reduced only 2 log. The application of L. acidophilus GH 201 mutants did not cause any changes in sensory characteristics of ground beef, moreover promotes expanding of shelf-life due to inhibition of psychrophilic spoilage microorganisms.
Abstract: Lactic acid bacteria widely used in food preservation at refrigerator temperatures due to their ability produce high amount of hydrogen peroxide and/or other antibacterial substances at refrigerator temperatures to inhibit food-borne pathogens and psychrophilic spoilage microorganisms. In order to improve of bio-preservation efficacy of Lactobacill...
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Awareness in the Context of Prevalence of Vitamin A Deficiency Among Households in Western Kenya Using a Cross-Sectional Study
Mary Anyango Oyunga,
David Okeyo Omondi,
Fredrick Kobina Ebo Grant
Issue:
Volume 4, Issue 3, May 2016
Pages:
55-64
Received:
20 April 2016
Accepted:
29 April 2016
Published:
13 May 2016
Abstract: Increasing awareness of the role of vitamin A (VA) in human health has led to international efforts to eliminate VA deficiency (VAD) as a public health problem. This paper examined community awareness of existence, signs and symptoms, causes, control of VAD as well as attitudes, so as to identify knowledge gaps among health workers and caretakers/mothers. This was a community-based study within the catchment areas served by health facilities offering ante-natal care services in Busia and Bungoma counties in Western Kenya. The study adopted cross-sectional design and purposive sampling technique. Eight focus group discussions (FGDs) were conducted with pregnant and lactating mothers and eight key informant interviews with those in charge of health facilities until saturation. Data was audio recorded, transcribed, coded and thematically analyzed using ATLAS.ti version 6 software. Most respondents stated having heard about VA/VAD but very few had the correct knowledge of signs and symptoms, causes, and control of VAD. Their attitudes towards VAD and its control were generally indifferent with a general belief that they had no control over their circumstances to reduce VAD. Although VAD was prevalent in the study area, majority of the people in the community had low awareness. This study, therefore, stresses the need for health education to raise community’s awareness on VAD in such settings in order to augment prevention, control and elimination efforts.
Abstract: Increasing awareness of the role of vitamin A (VA) in human health has led to international efforts to eliminate VA deficiency (VAD) as a public health problem. This paper examined community awareness of existence, signs and symptoms, causes, control of VAD as well as attitudes, so as to identify knowledge gaps among health workers and caretakers/m...
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Analysis on the Current Situation of Domestic Health Food in China
Wang Yuwei,
Li Ruifeng,
Hu Lingjuan,
Geng Dongmei,
Wen Zhanquan,
Guo Dongmei,
Zhao Jing,
Li Qi,
Shen Pengyue,
Yan Fangyuan
Issue:
Volume 4, Issue 3, May 2016
Pages:
65-69
Received:
22 April 2016
Accepted:
4 May 2016
Published:
20 May 2016
Abstract: Objective: To understand the current situation of China's health food, and to provide a reference for the development of Healthcare Industry. Methods: Create a database of China's health food information from China Food and Drug Administration website. Conduct a systemic analysis of the regional distribution, annual distribution, dosage forms distribution and functions of health food. Results: Guangdong and Beijing have produced the most health food; the data line of health food quantity has two peaks in 1997 and 2004. From 2013, the number of health food started growing steadily; health food formulations are mainly capsules and tablets; the functions of health food are centered mainly on strengthening the immune system and relieving physical fatigue. Conclusion: Innovation is needed in the formulations and the functions of domestic health food; China’s domestic health food industry should increase investment in science and technology; Overall, China’s health food industry has a bright future.
Abstract: Objective: To understand the current situation of China's health food, and to provide a reference for the development of Healthcare Industry. Methods: Create a database of China's health food information from China Food and Drug Administration website. Conduct a systemic analysis of the regional distribution, annual distribution, dosage forms distr...
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Bacterial Ecology of the ‘‘Kaddid’’, Typical Dried Meat of the North Africa, During Its Traditional Fermentation
H. Mahdjoub Bessam,
M. Missouri,
S. Kridech
Issue:
Volume 4, Issue 3, May 2016
Pages:
70-77
Received:
6 April 2016
Accepted:
25 April 2016
Published:
30 May 2016
Abstract: The development of lactic fermentations for transformation and bio conservation of meat, part of the indigenous flora of the 'Kaddid' is very promotable, due to their adaptability to the conditions of fermentation. The objective of this study is the selection of indigenous strains of the Lactobacillus genus highly acidifying by phenotypic and biochemical methods. The selection focused on technological criteria, such as the ability to grow in an environments at Ph7 < T > 45°C, 4% Staphylococcus strain aureus. Furthermore, the strain produces inhibitory substances of a proteic nature: in addition to lactic acid and hydrogen peroxide bacteriocins.
Abstract: The development of lactic fermentations for transformation and bio conservation of meat, part of the indigenous flora of the 'Kaddid' is very promotable, due to their adaptability to the conditions of fermentation. The objective of this study is the selection of indigenous strains of the Lactobacillus genus highly acidifying by phenotypic and bioch...
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