Abstract: Food spoilage is a universal problem where the food item will lose its quality, texture, flavor, and it will be no more suitable for consumption. Biological contaminants are the main reason for food deterioration and damage. There exists a process called “Food Preservation” used to prevent, maintain, and protect food from damage and spoilage. It is essential also to extend the shelf life of the food product. Each type of food can be protected and preserved either physically or chemically. However, some of the chemical preservatives have drawbacks that can’t be anymore safe to be used. A number of studies shed the light on the importance of a natural compound named “Thymol” to be used as a preservative in cottage cheese. The latter has limited shelf life due to its high moisture content (~75%) and relatively high pH (~5). Thymol is characterized by its phenolic group and it has many roles. Recently, many researchers tried to detect the effectiveness of thymol in extending the shelf life of the cottage cheese by improving its quality and protecting it from microorganisms. The studies assure that thymol protects the sensorial properties of cottage cheese and extends its shelf life without causing any risks.
Abstract: Background: Continuous and prolonged lack of energy and protein intake can reduce chronic energy (CED). The indicator of protein intake can be determined by the level of albumin as a stored protein in the body, mid upper arm circumference and body mass index. Inadequate ECG will pose various risks of health. Objective: To see the effect of fish products on albumin level, mid upper arm circumference content and body mass index. Methods: Searches in this literature use electronic data from Scopus, Pubmed, Elsevier, Google Scholar, Plos One published from 2015-2020. The keywords used in the search were (1) "fish", (2) "pregnant women", (3) "chronic energy deficiency" (4) "albumin level" (5) "mid upper arm circumference", (6) "body mass index", articles that are irrelevant and do not meet the criteria will not be used. The research was carried out on humans with this type of experimental research. Compile with prism techniques for reviewing titles, abstracts, full text, and methodologies for feasibility studies. Results: Of all the search results, 25 articles relating on various research subjects were deficient in chronic energy. 4 articles examining HIV AIDS pregnant women, 9 article pregnant women, 1 post-neurosurgical surgery article, 3 hypo albumin patientS, 5 malnourished toddlers,2 hemodialysis patient,1 nephrotic syndrome toddler. Conclusion: There were 8 articles showing an increase in albumin level, 2 articles showed no change. 5 articles showed an increase in mid upper arm circumference, 1 article showed no increase, 3 articles showed an increase in BMI and 7 articles showed no increase.
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: 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: 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..................