Abstract: The aim of the study was to prepare an acceptable jam from pineapple, apple and watermelon blends. The proximate composition of the jam samples was determined. Jams were produced from a blend of pineapple, apple and watermelon in the ratio 100:0:0, 70:20:10 and 60:20:20 respectively. The proximate composition result of the jam produced indicated moisture content between 40.32-65.21%, ash content of 0.30-0.63%, fat content of 0.02-0.18%, protein content of 0.23-0.99% and carbohydrate content of 33.00-58.96%. The sensory properties of the jam sample B showed significant (p≤0.05) different in colour, aroma, taste and overall acceptability of the jam. Sample B (70% pineapple, 20% apple and 10% watermelon) was preferred in terms of colour, aroma appearance taste and texture. The findings reveal that pineapple, apple and watermelon could be used in the preparation of a quality jam without any adverse effect on the nutritional quality.
Abstract: The aim of the study was to prepare turnovers from Bambara beans and wheat flour blends. Three different samples of turnovers were produced and coded as sample A (control) containing 100% wheat flour, sample ‘B’ 70% wheat flour and 30% bambara bean flour, while sample C was prepared from 50% wheat flour and 50% bambara bean flour. The results of proximate composition of the various turnovers showed increasing level of moisture 18.34 ± 19.33%, Ash 1.23±2.67%, fat 30.41±34.75%, protein 8.11±10.59%, and carbohydrate 33.65 ± 40.62%. A panel of fifty (50) untrained judges was involved for the Sensory Analysis based on a hedonic scale of 1-9. Data obtained were subjected to Analysis of variance (ANOVA) and differences in means were computed using Least Significant Difference (LSD) test at 95% confidence interval. The sensory properties of the turnover samples showed that the composite samples were statistically (p<0.05) different from the control in terms of aroma, appearance, taste, colour and overall acceptability. The finding reveals that turnover made with composite sample B (70%wheat flour and 30% Bambara beans flour) was preferred by the respondents.
Abstract: This research aimed at analyzing household consumers’ food safety awareness level regarding milk and milk products in Khartoum state - Sudan. Study was based on primary data collection using a scientifically structured questionnaire that addressed food safety parameters. A total of 150 consumers located in various geographical areas in the state were the sample of the study where they were chosen on a stratified random base. Collected data was analyzed using Statistical Package for Social Science (SPSS), to obtain frequency of distributions and chi- square values. Main results showed that 17.3 % of respondents purchased processed milk; 60.7% of these respondents purchased processed milk based on product brand; while 82.7% purchase frsh raw milk, Most of the consumers under study 79.8 % favored fresh raw milk over processed milk for their belief in its high quality compared to 20.2 % who favored fresh raw milk over processed milk due to its affordable price .100% paid considerable attention to post purchase milk treatment; 50.7 % of respondents assured they were not satisfied with safety of milk in Khartoum state . 61.5% of consumers indicated they trust raw milk quality. Education level had non-significant effect on type of milk purchased, place of milk purchase -whether groceries or street vendor, type of utensils used- whether plastic or stainless steel and Product label reading. The study was concluded that more effort to be performed in understanding consumer perceptions and preferences to enable policy makers and dairy industry players to make practical decisions that could leverage food safety and awareness programs to avoid hazards and risks associated with contaminated milk and milk products consumption hence insuring a healthy society.
Abstract: Inadequate nutrition awareness and many other risk factors contribute to severe disorders or diseases. Nowadays, individuals are more concerned about better taste and presentation than health. Advertisements and peer pressure play a vital role, and also other factors lead to many diseases related to obesity. The study was conducted to evaluate the fast-food consumption and factors influencing fast food consumption; moreover, to assess health complications related to obesity among university students suffering from obesity. A cross-sectional study was conducted at Fatima Memorial College of Medicine and Dentistry, and The University of Lahore, Lahore, over four months. A total number of 200 adolescent females were selected through a non-probability convenient sampling technique. Data were collected through a self-structured questionnaire. SPSS version 21.0 was used. Out of 200 students, 56% of students preferred to eat fast food over healthy food while 44% of students did not prefer. Moreover, 63% of students consumed fast food daily. 37% of students ate healthy food, 57% of students consume junk food daily, 43% of students preferred to eat junk food daily, while 57% of students liked sugary food daily.
The main mango (Mangifera indica L.) production area is located in the North of
Ivory Coast. But, the only quality parameters controlled for mangoes exported by packing
stations in these localities are morphological and sensory criteria. Therefore, present study
which focuses on three mango varieties (Kent, Amelie and Keitt) grown in Northern Ivory
Coast, aims to evaluate their morphological characteristics and the physicochemical
properties of their pulp. Thirty (30) mango samples constituted of ten (10) fruits of each
variety were provided by packing stations of SODIPEX Company (Korhogo, Ivory Coast).
Morphological and physicochemical characteristics of the three mango varieties were
analyzed at Laboratory of Peleforo Gon Coulibaly University (Korhogo, Ivory Coast). The
morphological parameters included caliber index, sphericity index and shape coefficient of
each mango sample were evaluated. The proportions of different parts of mangoes (kernel,
pulp and peel) were also determined. The physicochemical properties of mango pulps were
analyzed for their moisture, pH, and acidity and reducing sugar. For morphological
parameters, the results showed the caliber indexes of the three mango varieties varying from
9.01 ± 0.28 to 9.89 ± 0.50 were in range export criteria of European Union. Their sphericity
indexes were ranged from an average of 1.36 ± 0.03 to 1.49 ± 0.06 and their shape
coefficients were between 1.13 ± 0.06 and 1.29 ± 0.20. Therefore, these morphological
parameters were indicated that the three (03) mango..................
Smartphones have progressively been turned out to be the most important segment of our lives because of their several advantages but in recent modern years, the negative consequences of smartphone useage has also been raised. Intention to write this review was to summarize the evidences that have illustrated a significant influence of smartphone addiction/overuse on the dietary behavior and lifestyle of university/college/school students. Research was conducted in accordance with the principles of systematic review. Four databases were searched and found total 62 studies, and only 12 relevant observational, open access studies were extracted that included participants with smartphone addiction/overuse, and its effect on dietary behaviors, the sleep habits and physical activity or exercise pattern. All the studies stated negative correlation between smartphone addiction/overuse and dietary behavior, sleep pattern and physical activity. Investigations of all the included studies stated that, due to excessive use of smartphones, students had poor eating behavior, and were more likely to develop nutritional deficiencies and might suffer from health consequences and psychopathologies. Students wo had smartphone addiction adopted a sedentary lifestyle, and were more prone to suffer from physical fitness and might develop non-communicable diseases like CVD and obesity in future. In all studies researchers suggested the common intervention that effective nutrition education and awareness programs must be initiated to bring students toward healthy lifestyle.
The needs to limit wheat importation into Nigeria and to develop nutritious products for celiac patients have necessitated the search for alternative flour sources to partially or wholly replace wheat in bakery products preparation. The present study was aimed at evaluating the effects of substituting 70% acha – 30 green banana composite flour with 0, 10, 20, 30, 40 and 50% cowpea flour on the pasting properties of the flour blends and on the physical properties, nutrient composition and sensory characteristics of biscuits made from the flour blends. The unfortified flour served as the control sample. The result showed that all the parameters evaluated varied with the proportion of cowpea flour incorporation. The peak, trough, final and setback viscosities significantly (p<0.05) decreased while the peak time and peak temperature increased with increase in cowpea flour substitution. Biscuit made from unfortified flour exhibited lower thickness but higher diameter and spread ratio than biscuits made from cowpea substituted flours. The protein, fat, crude fibre, calcium, iron and zinc contents in the biscuits progressively increased from 9.57 – 17.41%, 10.86 – 12.01%, 1.92 – 2.14%, 31.79 – 43.95mg/100g, 3.01 – 4.58mg/100g and 1.95 – 3.23mg/100g respectively with increase in cowpea flour substitution. Conversely, the ash, carbohydrate and potassium contents in the biscuits progressively decreased from 2.48 – 2.13%, 75.17 – 66.14% and 78.84 – 56.90mg/100g respectively with increase in cowpea flour substitution. The sensory mean scores by the panellists for the attributes evaluated showed variations among the biscuit samples. Biscuits produced from blend of 80% acha – green banana composite flour and 20% cowpea flour was the most preferred by the panellists in terms of taste, aroma, texture, and overall acceptability. Utilization of composite flour from these locally grown crops will reduce wheat importation, increase their utilization....................