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Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya
Marliyn Wangui Muthee,
Joseph Ochieng Anyango,
Joseph Wafula Matofari
Issue:
Volume 9, Issue 3, May 2021
Pages:
64-72
Received:
1 May 2021
Accepted:
19 May 2021
Published:
27 May 2021
Abstract: With the changing of lifestyles globally, the demand for ready-to-eat (RTE) foods has increased. However, most of these RTE foods have been associated with intermediate (55-70) to high glycaemic index (GI) (>70) linked to high incidences of type 2 diabetes. Nyandarua County in Kenya is a major producer and consumer of potato and has the second highest type 2 diabetes prevalence (10.8%). Therefore, there is need to investigate whether there is a relationship between the potato and potato products consumed and the high type 2 diabetes prevalence. Total phenolic content (TPC), dry matter, and the levels of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) may vary depending on potato variety and the form of the product, and may affect the rate and extent of starch digestibility, which affects the GI. This study investigated the effects of variety and processing method (product form) on the levels of TPC, dry matter, RDS, SDS, RS and GI in chips and crisps prepared from 3 potato varieties (Shangi, Dera mwana and Dutch Robijn). Potato variety significantly affected TPC, RDS, SDS and GI but did not significantly affect RS (p>0.05). Processing method results in different product forms which significantly affected dry matter content and GI (p<0.05). Higher levels of TPC and lower scores of GI were found in chips and crisps prepared from Dera mwana variety. Significant positive correlation relationships were observed between GI, and RDS and SDS (p < 0.05), and RDS and SDS (p<0.05). This study recommends reduced consumption of chips prepared from Shangi in favour of Dera mwana variety which has better potential for glycemic control.
Abstract: With the changing of lifestyles globally, the demand for ready-to-eat (RTE) foods has increased. However, most of these RTE foods have been associated with intermediate (55-70) to high glycaemic index (GI) (>70) linked to high incidences of type 2 diabetes. Nyandarua County in Kenya is a major producer and consumer of potato and has the second high...
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Current Evidence for Nutrition Intervention: A Meta-analysis
Zelalem Tafese,
Yifru Berhan
Issue:
Volume 9, Issue 3, May 2021
Pages:
73-83
Received:
8 April 2021
Accepted:
31 May 2021
Published:
7 June 2021
Abstract: Although different combinations of nutrition interventions are employed, most are insufficient to reduce stunting significantly. This study aimed to draw current evidence to reduce stunting among under 5 years children from randomized controlled trials. Eligible randomized controlled trials met inclusion criteria were included. The weighted mean effect sizes with 95% CIs were used as summary measures for changes in height-for-age z score (HAZ) using random-effect models; heterogeneity was analyzed using predefined characteristics. From the total of 116 articles, 47 randomized controlled trials with a sample size of 35,115 study participants were included for analysis. Except for educational intervention (0.14; 95%CI: 0.00, 0.27), the weighted mean effects of iron, zinc, water, sanitation and hygiene (WASH), multiple micronutrients (MMN) and dietary interventions were all insignificant. A fixed combination of nutrition interventions demonstrating similar benefit in all contexts is not found. Our results are insufficient to make a recommendation on the most appropriate interventions to reduce stunting in all settings. This result highlights the importance of further evidence before nutrition component formulation for large-scale interventions. The short duration of the interventions and lack of information about the infection status of participants in most of the included trials remain two of the possible limitations needing consideration.
Abstract: Although different combinations of nutrition interventions are employed, most are insufficient to reduce stunting significantly. This study aimed to draw current evidence to reduce stunting among under 5 years children from randomized controlled trials. Eligible randomized controlled trials met inclusion criteria were included. The weighted mean ef...
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Nutritional and Techno-Functional Properties of Fish Protein Powder (FPP) from Underutilized Small Fish (Barbus paludinosus) Species
Issue:
Volume 9, Issue 3, May 2021
Pages:
84-88
Received:
21 April 2021
Accepted:
7 June 2021
Published:
15 June 2021
Abstract: Around a billion people in the world have inadequate protein intake, leading to reduced growth and development. In growing interest to find alternative protein sources, several studies have been carried out on new protein ingredients, including fish protein powder (FPP), single cell protein, and leaf proteins. FPP, extracted from either underutilized species or byproducts of the fish industry, is one of such alternatives and have been studied for a couple of decades. It contains a concentrated protein intended for human consumption. In view of assessing the suitability for further processing and product development, profiling the nutritional and techno-functional properties of FPP produced from different fish species is pertinent. This study evaluated the proximate composition, some mineral content and techno-functional properties of FPP extracted from small barbus (Barbus paludinosus) species. A mince of gutted fish was used to extract the protein powder using isopropyl alcohol. The average moisture, protein, ash and fat content were found 3.07%, 72.38%, 24.37%, and 1.9%, respectively. The mineral analysis of the FPP has showed high concentration of Phosphorous, Calcium, Potassium and Sodium. Techno functional attributes of the FPP were also comparable with FPP products from other species. Generally, protein powders from underutilized fish (Barbus paludinosus) could be used to formulate nutritionally improved products with satisfactory techno functional properties.
Abstract: Around a billion people in the world have inadequate protein intake, leading to reduced growth and development. In growing interest to find alternative protein sources, several studies have been carried out on new protein ingredients, including fish protein powder (FPP), single cell protein, and leaf proteins. FPP, extracted from either underutiliz...
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Development of petit suisse Cheese with Native Fruits: Blackberry (Morus nigra L cv. Tupy) and Guabiroba (Campomanesia xanthocarpa O. Berg)
Camila Ramos Messias,
Leda Battestin Quast,
Vandressa Alves,
Thiago Bergler Bitencourt,
Ernesto Quast
Issue:
Volume 9, Issue 3, May 2021
Pages:
89-98
Received:
25 May 2021
Accepted:
15 June 2021
Published:
23 June 2021
Abstract: The use of native fruits is relevant for the development of innovative and healthy products. This work evaluated the production of petit suisse cheese with addition of blackberry (Morus nigra L cv. Tupy) (15 and 25%) and guabiroba (Campomanesia xanthocarpa O. Berg) pulps (10 and 20%), varying the concentration of guar (0.15, 0.30 and 0.45), xanthan (0.10, 0.20 and 0.30%) and carrageenan (0.00 and 0.05) gums. The petit suisse cheeses with fruit pulps were subjected to sensory evaluation, showing no significant difference (p> 0.05) in the odor, flavor, taste and global acceptability between the formulations and high level of acceptability (> 76%). Two formulations, with 25% blackberry pulp (guar, xanthan and carrageenan gums) and 20% guabiroba pulp (guar and xanthan gums), were chosen considering their physicochemical characterization, sensory and principal components analysis. Both samples showed distinct physicochemical characteristics (p <0.05) differing from each other. The color of the pulps influenced the color of the final product, as well as the other physicochemical parameters. The developed products presented a higher energy content when compared with commercial similar products and presented microbiological stability for 33 days (petit suisse with blackberry pulp) and 28 days (petit suisse with guabiroba pulp), when stored at 10°C.
Abstract: The use of native fruits is relevant for the development of innovative and healthy products. This work evaluated the production of petit suisse cheese with addition of blackberry (Morus nigra L cv. Tupy) (15 and 25%) and guabiroba (Campomanesia xanthocarpa O. Berg) pulps (10 and 20%), varying the concentration of guar (0.15, 0.30 and 0.45), xanthan...
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