International Journal of Nutrition and Food Sciences

Volume 6, Issue 5, September 2017

  • Toxic Effects of Levafix Blue CA and Levafix Amber CA Reactive Dyes on Liver and Kidney in Mice

    Mohammad Farhadur Rahman, Nargish Jahan Ara, Mohammad Mesbah Uddin, Mohammad Zakir Sultan

    Issue: Volume 6, Issue 5, September 2017
    Pages: 187-193
    Received: 18 June 2017
    Accepted: 5 July 2017
    Published: 31 July 2017
    Abstract: The healthy life of human depends on healthy foods as well as food safety. But unethical practice of textile dyes as adulterant damages the safety of food chain. Textile industries also uses textile dyes to full-fill increase demand of textile products, which produce large waste dye as effluent in ground water due to inefficiency of dying process a... Show More
  • Surveillance of Health Caring Practices and Nutritional Status Among Adolescent Girls at Madhupur Hill Tracts, Bangladesh

    Nargis Akter, Abul Kashem Obidul Huq, Mesbah Uddin Talukder, Farhana Akther, Sonia Zebsyn, Jasmin Ara Farhana

    Issue: Volume 6, Issue 5, September 2017
    Pages: 194-198
    Received: 20 June 2017
    Accepted: 25 July 2017
    Published: 15 August 2017
    Abstract: A longitudinal surveillance study was carried out among the tribal (Garo Tribe) and non-tribal adolescent girls at a renowned hill tracts (Madhupur) in Bangladesh. A total number of 110 adolescent girls were collected among them fifty percent were tribal and another was non- tribal general population. In baseline survey, overweight found 7.3% in no... Show More
  • Preliminary Study on Bio Fortification of Fermented Cereals

    Olusola Ladokun, Sarah Oni, Oluwatoyin Odegbile

    Issue: Volume 6, Issue 5, September 2017
    Pages: 199-202
    Received: 28 February 2017
    Accepted: 25 March 2017
    Published: 17 August 2017
    Abstract: Food fortification is the process of increasing the nutritional value of plant foods. In this study, fermented products from maize, millet and sorghum were fortified with soy bean and ginger. The samples were assessed for nutritional improvement using standard protocol. There were marked increase in the amount of ash, protein and crude fibre conten... Show More
  • Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (Thunnus orientalis)

    Ming-Chih Huang, Shu-Chi Cho, Yoshihiro Ochiai, Shugo Watabe

    Issue: Volume 6, Issue 5, September 2017
    Pages: 203-210
    Received: 20 May 2017
    Accepted: 31 July 2017
    Published: 22 August 2017
    Abstract: Burnt meat is one of the unusual meats often occurring in tuna species. In order to reveal the biochemical properties of burnt meat in tuna, burnt meat and normal meat samples were collected to examine the quality parameter including pH, color parameters, lactic acid content, the activities of antioxidant enzymes, and the levels of thiobarbituric a... Show More
  • Nutritional Value and Medicinal Uses of Minor Fruits: Burmese Grape (Baccaurea ramiflora Lour.)

    Md. Farid Hossain, Md. Anwarul Islam, Shaheen Akhtar, Mustafa Anwar

    Issue: Volume 6, Issue 5, September 2017
    Pages: 211-214
    Received: 10 October 2015
    Accepted: 19 October 2015
    Published: 13 September 2017
    Abstract: This review paper discusses the multipurpose uses of minor fruit Burmese grape (Baccaurea ramiflora Lour.). Burmese grape is a tree of tropical region of South East Asia mainly grown in Nepal, Bangladesh, Thailand, Myanmar, Indonesia, India and Malaysia. The Burmese grape pulp contents high amount of vitamins and minerals. The fruit is a rich sourc... Show More