International Journal of Nutrition and Food Sciences

Volume 3, Issue 3, May 2014

  • Effect of Storage Temperatures on the Survival and Growth of Pathogens in Semi Preserved Foods

    Kwaw, Emmanuel

    Issue: Volume 3, Issue 3, May 2014
    Pages: 133-140
    Received: 11 March 2014
    Accepted: 11 April 2014
    Published: 20 April 2014
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    Abstract: The effect of storage temperatures on the survival and growth of pathogens in semi preserved foods was assessed using freshly prepared corn dough, dawadawa and cassava dough. Three pathogens, E. coli O157:H7 (Verocytoxigen-negative variant), Yersinia enterocolitica and Salmonella spp. were used. Pathogens were inoculated into 10g of samples in ster... Show More
  • Rapid Detection of Bovine-Specific Nucleic Acid Sequences in Cow Milk Using Polymerase Chain Reaction

    Asim A. Osman, Ayman M. Mahmoud, Ayman S. Soliman

    Issue: Volume 3, Issue 3, May 2014
    Pages: 141-144
    Received: 1 April 2014
    Accepted: 20 April 2014
    Published: 30 April 2014
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    Abstract: This study was carried out to evaluatea PCR-based method for detection of DNA in cow milk. It utilized primers targeting the mitochondrial cytochrome-b (mtcyt-b) gene, which was used as a target DNA for PCR amplification. For the specific identification of cow mtcyt-b gene, a pair of primers (CSL1, CSR2), which produced a 386 bp PCR product from mi... Show More
  • Microencapsulation of Natural Food Colourants

    Gülay Özkan, Seda Ersus Bilek

    Issue: Volume 3, Issue 3, May 2014
    Pages: 145-156
    Received: 17 March 2014
    Accepted: 25 April 2014
    Published: 30 April 2014
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    Abstract: Carotenoids, anthocyanins, and chlorophylls are used as natural food colourants in the food industry. Microencapsulation is a technology that is used for the protection, stabilization, and the slow release of core materials. There are several techniques and wall materials that are available for microencapsulation of natural food colourants to overc... Show More
  • Neurophysiological Effects of Rhodiola Rosea Extract Containing Capsules (A Double-Blind, Randomised, Placebo-Controlled Study)

    Wilfried Dimpfel

    Issue: Volume 3, Issue 3, May 2014
    Pages: 157-165
    Received: 28 February 2014
    Accepted: 26 April 2014
    Published: 10 May 2014
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    Abstract: In 1947 Dr. Nicolai Lazarev introduced the term “adaptogen” in order to define special plant-derived extracts like Ginseng, which seemed to help to cope with stress-induced physical and psychic weakness. Extracts from Rhodiola rosea L. were recognized to belong to this category of food supplements. Due to contradictory results in the literature it ... Show More
  • The Effect of Processing Methods on the Functional and Compositional Properties of Jackfruit Seed Flour

    Eke- Ejiofor, J., Beleya, E. A., Onyenorah, N. I.

    Issue: Volume 3, Issue 3, May 2014
    Pages: 166-173
    Received: 17 March 2014
    Accepted: 26 April 2014
    Published: 10 May 2014
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    Abstract: The effects of processing on the functional, chemical and pasting properties of jackfruit seed flour were investigated. The values for dispersibility ranged from 75.75% to 85.75% with GJFSF (germinated jackfruit seed flour) being significantly different (p≤0.05) from the dried (control), autoclaved, boiled and roasted jackfruit seed flour samples. ... Show More
  • What is a Bioactive Compound? A Combined Definition for a Preliminary Consensus

    Abdelkarim GUAADAOUI, Soumaya BENAICHA, Naima ELMAJDOUB, Mohammed BELLAOUI, Abdellah HAMAL

    Issue: Volume 3, Issue 3, May 2014
    Pages: 174-179
    Received: 1 January 2014
    Accepted: 7 May 2014
    Published: 20 May 2014
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    Abstract: The definition of "bioactive compound" knowdynamism, because the scientific research on the bioactivity potential is booming nowadays. And since there is no unifying definition, attempts to find a consensus and some common elements of the concept associated with the term "bioactive" did not stop, even if vague definitions and repeated use of the op... Show More
  • Prevalence of Fungal Flours in Zahedan-Iran Bakeries

    Ebrahimzadeh Adel, Mohammadzadeh Farzaneh

    Issue: Volume 3, Issue 3, May 2014
    Pages: 180-182
    Received: 25 March 2014
    Accepted: 15 April 2014
    Published: 20 May 2014
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    Abstract: Fungi widely distributed in nature and the study of fungal toxins is important among the research topics. Many of these toxins enter into the body through foods such as flour, bread and other foods. These toxins could lead to complication such as syndromes and cancer in humans. Due to importance of flour over the diet of Iranian people, the inciden... Show More
  • Juicing Alters Oxalates Contents in Commonly Consumed Leafy Vegetables in South West Nigeria

    Temitope K. Odufuwa, Adeleke K. Atunnise, Olumide David Olukanni, Bamidele Adewale Salau

    Issue: Volume 3, Issue 3, May 2014
    Pages: 183-186
    Received: 10 April 2014
    Accepted: 4 May 2014
    Published: 20 May 2014
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    Abstract: Oxalic acid is present in most vegetables in varying quantity; its salts are formed as insoluble complexes at physiological pH with divalent cations, minerals and trace elements. The crystals of oxalates are associated with different pathological conditions including kidney stones. Sixteen vegetables obtained from four major markets in South West N... Show More
  • Nutritional and Sensory Characterization of Full Fat and Partially Defatted Peanut Soy Milk Yoghurt

    Kpodo Mawunyo Kwasi Fidelis, Afoakwa Ohene Emmanuel, Amoa Bediako Betty, Saalia Kwesi Firibu

    Issue: Volume 3, Issue 3, May 2014
    Pages: 187-193
    Received: 15 April 2014
    Accepted: 4 May 2014
    Published: 20 May 2014
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    Abstract: Yoghurt produced by fermenting milk from peanut and soy milk are considered to have poor sensory attributes due to the off-flavours legumes generate in food products. Improvement in flavour requires a combination of treatments. This study employed three treatments (thermal, chemical and microbial) to develop full fat peanut-soy milk yoghurt (FPSY) ... Show More
  • Development of High Protein Content Homemade Bread by Nutritional Yeast Fortification for Disadvantaged Communities

    Serere Julien Harusekwi, Nyamunda B. C., Mutonhodza B.

    Issue: Volume 3, Issue 3, May 2014
    Pages: 194-198
    Received: 13 March 2014
    Accepted: 15 April 2014
    Published: 20 May 2014
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    Abstract: The main objective of the study was to develop high protein content homemade bread through fortification with nutritional yeast. Fortified bread boosts the nutritional status of poor people and reduces the incidence of protein energy deficiency diseases. The homemade bread was reformulated by adding various concentrations of nutritional yeast in th... Show More
  • Application of PCR-Based Methods for Rapid Detection of Corn Ingredients in Processed Foods

    Inga Gabriadze, Tamara Kutateladze, Boris Vishnepolsky, Marina Karseladze, Nelly Datukishvili

    Issue: Volume 3, Issue 3, May 2014
    Pages: 199-202
    Received: 30 March 2014
    Accepted: 28 April 2014
    Published: 20 May 2014
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    Abstract: A rapid and accurate detection of corn (Zea mays L.) ingredients in processed foods is important for food safety and quality assurance. This study aimed to develop PCR-based approach for fast screening of the corn in foodstuffs. To this purpose a new PCR-based DNA marker specific to the corn zein gene was developed, three uniplex PCR methods and on... Show More
  • Genetic Variation in Intramuscular Fat of Prime Lambs Supplemented with Varying Concentrations of Degummed Crude Canola Oil

    Aaron Ross Flakemore, Razaq Oladimeji Balogun, Peter Daniel McEvoy, Bunmi Sherifat Malau-Aduli, Peter Nichols, Aduli Enoch Othniel Malau-Aduli

    Issue: Volume 3, Issue 3, May 2014
    Pages: 203-209
    Received: 15 April 2014
    Accepted: 10 May 2014
    Published: 20 May 2014
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    Abstract: The main objective of this study was to quantify the intramuscular fat (IMF) content of Longissimus thoracis et lumborum, biceps femoris and triceps brachii muscles in genetically divergent lambs supplemented with varying levels of degummed crude canola oil (DCCO). Over a nine-week feeding trial, twenty-four first-cross prime lamb progeny from Meri... Show More
  • The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils

    E. Al-Shammari, R. Bano, S. Khan, I. Shankity

    Issue: Volume 3, Issue 3, May 2014
    Pages: 210-215
    Received: 20 March 2014
    Accepted: 9 May 2014
    Published: 30 May 2014
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    Abstract: Introduction: Researchers have recently described a relationship between food additives and immune system responses. A decline in immune response has also been observed in people who are in contact with food additives, such as preservatives and flavours found in different foods. Objectives: The objective of the present study was to investigate the... Show More
  • Microbiological Safety of Cooked Vended Foods in an Urban Informal Market: A Case Study of Mbare Msika, Harare, Zimbabwe

    Raphael Kwiri, Clive Winini, Jeritah Tongonya, Wishmore Gwala, Enock Mpofu, Felix Mujuru, Shannon T. Gwala, Lydia Makarichi, Perkins Muredzi

    Issue: Volume 3, Issue 3, May 2014
    Pages: 216-221
    Received: 25 April 2014
    Accepted: 13 May 2014
    Published: 30 May 2014
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    Abstract: The study presents an investigation of the microbiological safety of cooked vended foods in an urban informal market in Harare, Zimbabwe. Analyses were performed on 200 samples of mostly vended ready to eat foodstuffs (comprising chicken and beef stew, egg rolls, doughnuts and boiled mealie cobs) between the month of October and November 2012. Samp... Show More
  • Microbiological Quality of Artisanal-Ice Cream Produced in Gaza City – Palestine

    Emad Abou El Khair, Abd Al- Raziq Salama, Hatem I. Abu Mezyed, Sobhy M. Mohsen, Hashem Arafa

    Issue: Volume 3, Issue 3, May 2014
    Pages: 222-229
    Received: 19 April 2014
    Accepted: 10 May 2014
    Published: 30 May 2014
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    Abstract: This research aimed to investigate the bacteriological quality of artisanal ice cream sold in the local shops in Gaza city, Palestine. A total of 102 random samples of artisanal ice cream were collected from 5 different popular local shops from Gaza city markets were selected. Ice cream ingredients, shops air, plastic cups, and seller's hands were ... Show More