International Journal of Nutrition and Food Sciences

Volume 4, Issue 5, September 2015

  • Impact of Feeding on Olive Oil with Thyme on Health Status of First Generation of Rat

    Amany A. Salem, Hayam A. Elsawy, Salwa S. Gabal

    Issue: Volume 4, Issue 5, September 2015
    Pages: 509-517
    Received: Jul. 07, 2015
    Accepted: Jul. 13, 2015
    Published: Jul. 28, 2015
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    Abstract: This study aimed to evaluate the effect of feeding rats on virgin olive oil (VOO) and extra virgin olive oil (EVOO) with or without thyme powder on health status of their first generation. Outcome of pregnancy in each group (pregnant and lactating rats fed on olive oils and thyme which randomly divided into 15 groups) were divided into 2 subgroups ... Show More
  • Ready-to-Use Therapeutic Food for Management of Wasting in HIV Infected Adults: A Qualitative Investigation of Views and Experiences of Patients in Ethiopia

    Shimels Hussien, Amare Worku, Ayalew Aklilu, Kumlachew Abate

    Issue: Volume 4, Issue 5, September 2015
    Pages: 518-529
    Received: Jul. 11, 2015
    Accepted: Jul. 16, 2015
    Published: Jul. 28, 2015
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    Abstract: HIV infection and poor nutrition status are interlinked. HIV infected individuals are more vulnerable to malnutrition than the general population. Poor nutrition status in HIV infected individuals is associated with disease progression, increased morbidity and reduced survival even when antiretroviral treatment is available. Adequate nutrition is n... Show More
  • Preservation of Sugarcane Juice Using Herbal Clarificant

    Mst. Kohinoor Begum, Md. Shamsul Arefin, Md. Shariful Islam, Md. Jahirul Islam

    Issue: Volume 4, Issue 5, September 2015
    Pages: 530-534
    Received: Jun. 28, 2015
    Accepted: Jul. 17, 2015
    Published: Jul. 31, 2015
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    Abstract: An experiment was carried out at Physiology and Sugar Chemistry Laboratory of Bangladesh Sugarcane Research Institute Ishurdi, Pabna, Bangladesh during 2013-2014 to determine the self life of sugarcane juice without adding any preservatives. Sugarcane varieties Isd 34, Isd 35, Isd 36, Isd 37 and Isd 38 were used for collection of juice and juice we... Show More
  • Effects of Regular Intake of Green Tea on Nutrient Absorption, Serum Albumin and Organ Sizes of Alloxan-induced Diabetic Rats

    Evelyn Njideka Bede

    Issue: Volume 4, Issue 5, September 2015
    Pages: 535-540
    Received: Jul. 21, 2015
    Accepted: Aug. 03, 2015
    Published: Aug. 12, 2015
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    Abstract: The effects of regular intake of green tea on nutrient absorption, serum albumin and organ sizes were evaluated on alloxan-induced diabetic rats.. The rats were grouped into five treatment groups: NC (non-diabetic group fed with rat feed and water only), DC (diabetic group fed with rat feed and water only), CON1 (diabetic group fed with rat feed an... Show More
  • A Renewable Natural Bioactive Polysaccharide: An Overview to Chitosan

    Büşra Ayhan, Nevin Şanlier

    Issue: Volume 4, Issue 5, September 2015
    Pages: 541-548
    Received: Jul. 30, 2015
    Accepted: Aug. 11, 2015
    Published: Aug. 21, 2015
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    Abstract: Chitin is a polysaccharide, which can be found in the structures of some insects, yeasts and fungi in nature. Chitosan is a compound, which is obtained by de – acetylation of chitin. Apart from that, there is chitosan naturally on the cell walls of some fungi, in yeasts and protozoa and in the outer shells of crustaceans. Chitosan is a molecule, wh... Show More
  • Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends

    Ufot Evanson Inyang, Victoria Okon Ekop

    Issue: Volume 4, Issue 5, September 2015
    Pages: 549-554
    Received: Aug. 01, 2015
    Accepted: Aug. 17, 2015
    Published: Aug. 26, 2015
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    Abstract: This study was carried out to determine the effect of substituting unripe banana (Musa spp.) flour with different levels of African yam bean (Sphenostylis stenocarpa) flour on the proximate composition, minerals, anti-nutrients and functional properties of the flour blends. Underutilized unripe banana cultivar (“mboro ukom”) and African yam bean se... Show More
  • Exopolysaccharide from Lactobacillus pentosus Strain H2 and Its Impact on Rheological Properties and the Sensory Evaluation of Low Fat Yoghurt and UF-Soft Cheese

    Khaled Elbanna, Wedad Metry, Hosam Elgarhy

    Issue: Volume 4, Issue 5, September 2015
    Pages: 555-564
    Received: Aug. 14, 2015
    Accepted: Aug. 22, 2015
    Published: Sep. 03, 2015
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    Abstract: In this study, a total of 46 exopolysaccarides (EPS) producers were isolated from different Egyptian fermented milk products. Among these isolates, strain H2 was characterized and identified as Lactobacillus pentosus with similarity 98% based on 16S rRNA gene sequencing and phenotypic characterization. The maximum EPS secretion and cell biomass of ... Show More
  • Breakfast Skipper and Breakfast Eater: Which Is Better

    Fendy Susanto

    Issue: Volume 4, Issue 5, September 2015
    Pages: 565-573
    Received: Aug. 18, 2015
    Accepted: Aug. 22, 2015
    Published: Sep. 03, 2015
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    Abstract: Regular breakfast consumption has been acknowledged as an opportunity to meet nutrition recommendation and more favorable weight status. However, in Indonesia, breakfast skipping prevalence for school aged children is commonly found, as it ranged from 16.9% to 59%, with no exemption for Jakarta. The aims of present study were to compare nutrient in... Show More
  • Study of Microwave Heating on Nutrient Content of Bangladeshi Fish Mastacembelus Armatus

    M. A. Rashid, Iqbal Hussain, Mohsina Hamuda, Sharif M. Al-Reza

    Issue: Volume 4, Issue 5, September 2015
    Pages: 574-577
    Received: Aug. 12, 2015
    Accepted: Aug. 25, 2015
    Published: Sep. 03, 2015
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    Abstract: Microwave heating is a multiphysics phenomenon that involves electromagnetic waves and heat transfer; any material that is exposed to electromagnetic radiation will be heated up. This study was performed to compare the effects of microwave heating and conventional cooking method on proximate nutrient and health promoting contents of fresh Baim Fish... Show More
  • Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia

    Teklit Gebregiorgis Amabye

    Issue: Volume 4, Issue 5, September 2015
    Pages: 578-583
    Received: Aug. 11, 2015
    Accepted: Aug. 20, 2015
    Published: Sep. 06, 2015
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    Abstract: Traditionally mushrooms have been used for the prevention and treatment of a multitude disorders. Macro fungi regarding to the development of novel safe antimicrobials and antioxidants has become attractive source for researchers in the last decades. In the present study quantitative analysis of phytochemical constituents was carried out by using s... Show More
  • Effect of Perinatal Protein Malnutrition Under Serotonergic Control on Feeding Behavior: A Systematic Review

    Rafael Danyllo da Silva Miguel, Lisiane dos Santos Oliveira, Sandra Lopes de Souza

    Issue: Volume 4, Issue 5, September 2015
    Pages: 584-589
    Received: Aug. 12, 2015
    Accepted: Aug. 25, 2015
    Published: Sep. 06, 2015
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    Abstract: Protein malnutrition during the perinatal period leads to several morphological and physiological changes in the central nervous system whose main purpose is to prepare the body for environmental conditions. Several studies have been developed to explain the effects that malnutrition causes over feeding behavior in adults, and in particular on the ... Show More
  • Nutritional Evaluation and Chemical Analysis of Two Commercial Infant Foods in South-Western, Nigeria

    Ibironke Samson Ishola, Ige Meshach Morakinyo

    Issue: Volume 4, Issue 5, September 2015
    Pages: 590-593
    Received: Jun. 30, 2015
    Accepted: Jul. 22, 2015
    Published: Sep. 16, 2015
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    Abstract: The purpose of this study is to nutritionally assess and compare two selected formulas such as maize-legume based infant formula (MLBIF) and maize-milk based infant formula (MMBIF) Dietary samples consisted of (1) Basal, diet (2) maize-legume based infant formula (MLBIF) (3) The maize-milk based infant formula (MMBIF) complementary diets. They were... Show More
  • Physico-Chemical and Sensory Properties of Bread Prepared from Wheat and Unripe Plantain Composite Flours Fortified with Bambara Groundnut Protein Concentrate

    Kiin-Kabari David Barine

    Issue: Volume 4, Issue 5, September 2015
    Pages: 594-599
    Received: Aug. 25, 2015
    Accepted: Sep. 11, 2015
    Published: Sep. 22, 2015
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    Abstract: Matured, unripe plantain (Musa paradisiaca) fruits from a local cultivar, “Agbagba” were processed into flour. Protein concentrates were prepared from the flour of Bambara groundnut (Vigna subterranean L. Verde) using the alkaline extraction process. Bread was produced from the substitution levels of wheat/plantain/Bambara groundnut protein concent... Show More