Food Science and Human Nutrition

Consumers around the globe are now more aware of the relation between nutrition and good health. This has led to a number of scientific studies identifying food and food components that have specific health benefits. Functional foods are defined as foods that, in addition to nutrients, supply the organism with components that contribute to the cure of diseases, or to reduce the risk of developing them. One of the first countries in the world to recognize the concept of functional foods was Japan. The Japanese government defines FOSHU (Foods for Specific Health Use) as Foods which are expected to have certain health benefits, and have been
licensed to bear a label in the product claiming the health effect (Sanders, 1998).
The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of
the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the
consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The term probiotic, from Greek “for life,” was used for the first time by Lilly
and Stillwell (1965) to define substances produced by microorganisms which would
enlarge the growth phase of other microorganisms. Later, Parker (1974, pp. 366)
changed this definition to “organisms and substances that contribute to intestinal balance.”
Fuller (1989, pp. 366) eliminated the concept of substances from the definition
of probiotics, and substituted it for “live microbial feed supplements which beneficially
affect the host animal by improving its intestinal microbial balance.” This definition
was later extended to include a viable mono or mixed culture of bacteria that
will beneficially affect the host when applied to human or animals by improving the
properties of the indigenous microflora. Contrarily, Salminen et al. (1999, pp. 109)
stated that there are documented health effects of nonviable probiotics and even the
cell wall components on some probiotic microbes. This led to the establishment of
the following definition: “Probiotics are microbial cell preparations or components of
microbial cells that have a beneficial effect on the health and well-being of the host.”
This definition introduces a second novelty with respect to the one proposed by Fuller,
and it is the beneficial effect of probiotics on human health in general rather than
specifically on intestinal health. The most accepted definition nowadays is that given
by the World Health Organization as “live microorganisms that, when administered
in adequate amounts confer a health benefit to the host” (Araya et al., 2002, pp. 8).
Prebiotics have been defined as nondigestible food ingredients beneficially affecting
the host by selectively stimulating the growth and/or activity of a limited number
of bacteria in the colon and thus improving the host health (Gibson et al., 2004b).
Probiotics and prebiotics can be combined in symbiotic preparations (symbiotics).
These mixtures beneficially affect the host in different ways. For instance, by improving
the survival and implantation of live microbial dietary supplements in the GIT;
by selectively stimulating the growth and/or by activating the metabolism of one or a
limited number of health-promoting bacteria, and thus improving the host well-being
(Hamilton-Miller, 2003).

The objective of this study was to assess how probiotic bacteria added to diets of 60 hybrid barrows (Landrace-Yorkshire x Duroc) affected the basic chemical composition of meat, the fatty acid profile of intramuscular fat (IMF), m. longissimus lumborum (LL) and lipid quality indices, because IMF cannot be removed before consumption and this inevitably has an impact on human health. After 78 days, the pigs were divided into the control group (CT, n=30) and the experimental group (BP, n=30), which until 97 days of rearing were supplied with BioPlus YC probiotic (Bacillus licheniformis DSM 5749 and Bacillus subtilis DSM 5750). After slaughter, 12 carcasses of similar weight (90 ± 5 kg) from each group were selected for testing. Supplementation with probiotic Bacillus did not affect the basic chemical composition of meat. It was established that BioPlus YC had a significant impact on capric-C10:0 (0.08 vs. 0.13), eicosatrienoic-C20:3 n-3 (1.76 vs. 2.14) and ΣPUFA n-3 acids (1.88 vs. 2.41), causing a reduction in their percentage, which was thereby different than in the CT group. Among lipid quality indices, IMF LL of pigs from the BP group, the thrombogenicity index (TI) was characterized by a significantly (P≤0.01) higher value than in the CT group (1.08 vs. 0.99). These results suggest that further research is needed to study differences in compounds affecting the fatty acid profile of pork, and to confirm the association of the lipid profile with the use of BioPlus YC probiotic in pig fattening.

e use of plant-based medicine is popular amongst individuals and communities in developing countries. Duranta erecta has been used in Africa and Asia to treat a wide range of diseases. is study evaluated the phytochemical profile and antioxidant and antimicrobial activities of D. erecta to ascertain its health benefits in traditional medicine. Phytochemical constituents and antimicrobial effect of the hydroethanolic extract of D. erecta leaves (DRL), unripe fruits (DRU), and ripe fruits (DRR) were investigated by standard methods. Elemental analyses were carried out by atomic absorption spectroscopy (AAS) on the raw sample and extract. FTIR and UV-VIS spectroscopy were used to identify functional groups. Extracts were screened for their possible antioxidant activities by three tests. e total phenolic and total tannin contents were evaluated by using the Folin-Ciocalteu method. Total flavonoid content was determined by the aluminium chloride colorimetric assay method. e antioxidant activities were evaluated using the DPPH scavenging activity. e results of phytochemical screening showed the presence of triterpenoids, sterols, alkaloids, flavonoids, saponins, glycosides, and tannins. FTIR analysis revealed the presence of alcohols, phenols, alkanes, aldehydes, ketones, aromatics, aliphatic amines, aromatic amines, amides, carboxylic acids, esters, nitro compounds, alkynes, primary and secondary amines, and alkyl halides. Iron, zinc, and copper were also detected. Total phenolic and tannin contents ranged from 2.20 ± 0.15 to 14.54 ± 0.29 mg gallic acid equivalent (GAE)/100 g and 3.55 ± 0.07 to 13.82 ± 0.04 mg GAE/100 g, respectively. Total flavonoid content varied from 41.76 ± 0.96 to 343.49 ± 3.45 μg quercetin equivalent (QE)/100 g. e highest DPPH scavenging activity was recorded in the methanolic fraction of the leaves. e antimicrobial assay of the extract or fractions recorded no activity against the test organisms. e outcome of this study affirmed that D. erecta contains phytochemicals and bioactive compounds that could be of health benefit.

The article discusses the consequences of iodine deficiency observed in most countries in the World. Iodine deficiency can cause birth defects, permanent mental and physical disabilities and increase the risk of premature death. Biofortification is the production of micronutrient-rich crops. It is an alternative approach to combat mineral malnutrition. Biofortified crops will be low-energy-dense products high consumption will further prevent an increasingly overweight and obesity among people. Potato may be a good carrier of iodine due to the high consumption of this vegetable among people throughout the year. This publication focuses on collecting information on the biofortification effectiveness of potato-the most consumed vegetable in Poland, and kale which is not very popular among these consumers. Due to its high nutrient content, it is worth promoting the increased consumption of kale among people. Biofortification with iodine of kale will further improve its nutritional value.

Inflammation Mastery, 4th Edition is printed in beautiful full-color and is loaded with images, diagrams, photos, and colorful emphasis. Thousands of citations are provided in the footnotes for easy access. See PDF document for table of contents, samples, and index.

he science of human nutrition and its applications to health promotion continue to gain momentum. In the relatively short time since the release of the first edition of this Encyclopedia, a few landmark discoveries have had a dramatic multiplying effect over nutrition science: the mapping of the human genome, the links between molecular bioenergetics and lifespan, the influence of nutrients on viral mutation, to name a few. But perhaps the strongest evidence of the importance of nutrition for human health comes from the fact that almost 60% of the diseases that kill humans are related to diet and lifestyle (including smoking and physical activity). These are all modifiable risk factors. As individuals and organizations intensify their efforts to reduce disease risks, the need for multidisciplinary work becomes more apparent. Today, an effective research or program team is likely to include several professionals from fields other than nutrition. For both nutrition and non-nutrition scientists, keeping up to date on the concepts and interrelationships between nutrient needs, dietary intake and health outcomes is essential. The new edition of the Encyclopedia of Human Nutrition hopes to address these needs. While rigorously scientific and up to date, EHN provides concise and easily understandable summaries on a wide variety of topics. The nutrition scientist will find that the Encyclopedia is an effective tool to ‘‘fill the void’’ of information in areas beyond his/her field of expertise. Professionals from other fields will appreciate the ease of alphabetical listing of topics, and the presentation of information in a rigorous but concise way, with generous aid from graphs and diagrams. For a work that involved more than 340 authors requires, coordination and attention to detail is critical. The editors were fortunate to have the support of an excellent team from Elsevier’s Major Reference Works division. Sara Gorman and Paula O’Connell initiated the project, and Tracey Mills and Samuel Coleman saw it to its successful completion. We trust that this Encyclopedia will be a useful addition to the knowledge base of professionals involved in research, patient care, and health promotion around the globe.

Chronic disease conditions such as diabetes, hypertension, cancer, obesity and oxidative stress continue to be a significant concern among nations of the world, which is threatening the economic and social prosperity of the people. This calls for urgent action among relevant stakeholders to explore productive and sustainable ways of addressing the incidence of these life-threatening health conditions. While medicines have been used in the treatment and management of chronic diseases, its adverse side effects over time leave much to be desired. This calls for a novel and safer approach. Tropical fruits contain a rich repository of bioactive compounds. Reports from several studies in literature indeed showed that bioactive compounds present in tropical fruits are capable of not only addressing the prevalence of chronic disease conditions, but they also have minimal to no known side effect. The broad objective of this journal article is to review the bioactive and health-Review Article Acham et al.; AFSJ, 3(1): 1-13, 2018; Article no.AFSJ.41853 2 promoting benefits of tropical fruits in chronic disease prevention and management. The valuable knowledge derived from this review will enable food and pharmaceutical companies to explore the production of novel functional foods/neutraceuticals and potent medicines respectively from tropical fruit sources that can be useful in chronic disease prevention and management.

Aim: This study is aimed at evaluating the level of potassium bromate in bread in Ogbomoso metropolis. Study Design: This study was made to fit a one way Analysis of Variance (ANOVA). Place and duration of Study: The bread samples were purchased in Ogbomoso metropolis and analyzed in Ibadan, both in Oyo State, Nigeria between July and December, 2018. Methodology: Twenty five loaves of different brands of bread were purchased in Ogbomoso metropolis and transported to Ibadan for analysis. They were analyzed qualitatively and quantitatively for the presence of potassium bromate. The qualitative test was performed directly on a portion of each bread sample using 2 ml of 0.01 M promethazine and 0.6 ml of 12 M hydrochloric Original Research Article Airaodion et al.; AJRB, 4(2): 1-6, 2019; Article no.AJRB.48319 2 acid. The change in colour of each bread sample to purple indicates the presence of potassium bromate. Quantitative determination was done using spectrophotometric method that is based on the redox reaction between bromate and promethazine hydrochloride in an acidic medium. The absorbance of the product was read at 620 nm. Results: Only one out of the 25 bread samples analyzed in this study representing 4.00 % contain potassium bromate under the permissible level. One of the bread samples contains 10.12 µg/g of potassium bromate which is more than 500 times higher than the permissible level. The quantity of KBrO 3 in each bread sample correlates with the degree of purple colour obtained in the qualitative test. Conclusion: Since 96.00% of the sampled bread contained potassium bromate in concentrations above safe level for human consumption, bread consumers and bakers are at risk of exposure to potassium bromate with health implications. The need for continuous surveillance and enforcement of the ban on use of potassium bromate in baking industry in Nigeria is recommended.

Meat is generally subject to multiple sources of microbial contamination related to the length and complexity of their journey from farm to consumer's table. The purpose of this study is to assess the current hygienic quality level of fresh beef slaughtered in Bukavu urban slaughterhouses, South Kivu to identify the health dangers to consumers. The meat samples were taken from 78 carcasses into three periods: at the slaughterhouse, to the market at the end of the transport position of sale and butchery. Microorganisms were sought following appropriate ISO standards. Total Aerobic Mesophilic Flora (FAMT), total coliforms, staphylococcus and other enterobacteria were counted more (p<0.001) at the slaughterhouse and the market at the end of transportation to butchery Chi²: 64.90; 82.91 and 176.5, respectively; p<0.001). Hygienic quality of beef meat is poor, this study revealed a very high level of contamination of the collar and shoulder of beef carcass analyzed from slaughterhouse to distribution location (p<0.001). The very high bacterial load of these products is observed at the slaughterhouse and the public market during carcasses transport, the lesser butchery. This charge varies as well according to the slaughterhouse where the sampling took place, site and date of collection, including public slaughterhouse, most visited by distributors and that of suburban is the most famous. Beef carcasses are contaminated almost at the end of the week (thursday) by pathogenic bacteria such as; Staphylococcus aureus, Salmonella ssp., E. coli, coliforms and other Enterobacteriaceae represent a great danger of food poisoning to consumers, hence the need to implement an effective program against beef contamination, veal and respect for hygiene breeding farm, slaughterhouses, slaughter procedures, method of handling meat, and transport to the sale to consumer.

Wheat flour, acha flour and mung bean flours were blended into different ratios and used to produce bread. The flours were blended into six different ratios of wheat : acha : mung beans as follows: 100:0:0 (sample A) for the control, 80:10:10 (B), 70:15:15 (C), 60:20:20 (D), 50:30:20 (E) and 50:20:30 (F). Proximate composition of the flour blends and bread were determined. Selected minerals and vitamins were also determined. The physical evaluation of the bread samples was carried out and the bread samples were then subjected to sensory evaluation. The protein, ash, fibre and fat contents of all the samples increased significantly with increasing substitution of wheat flour with acha and mung bean flours. Moisture and carbohydrate contents decreased with increased substitution of the wheat flour with acha and mung beans. Protein and ash increased from 12.40% to 17.48% and from 0.88% to 2.36% respectively, showing significant difference between the different flour blends. The minerals and vitamins (calcium, iron, zinc, vitamins A and C) all increased with corresponding increase in the level of substitution of wheat flour with acha and mung beans. There was significant difference between the control and the blended samples. Bread loaf weight decreased with increased substitution of wheat with acha and mung beans from 271g to 234g. The specific volume of the control bread and those made from the flour blends were significantly different as bread made from the blends had lower specific volumes (1.55 to 1.45cm 3 /g). Sample B bread was not significantly different from the control. There was significant difference in the oven spring of the control bread and the other composite bread. Sensory evaluation scores showed that all the bread samples were generally accepted on a nine point hedonic scale and there was no significance difference between 100% wheat bread and bread produced from 10% acha, 10% mung beans and 80% wheat flour blends.

Aim: This study was carried out to determine the prevalence of undernutrition among Bengalee children of Purba Medinipur. Stunting, wasting and underweight were used to assess the prevalence of under-nutrition among children. However, these indices were not properly determined appropriate prevalence due to overlapping condition, but Composite Index of Anthropometric Failure (CIAF) is a single measure to assess the prevalence of under-nutrition which is better than other indices for the determination of undernutrition among children.
Methods: This cross-sectional study was conducted among school going Bengalee children of Desopran block and Haldia municipality of Purba Medinipur district, West Bengal, India. Total no. of participants were 622 aged 6 to 10 years. Among them 307 and 315 were boys and girls, respectively. Age and sex specific nutritional status of the subjects was assessed using height-for-age, weight-for-height, and weight-for-age as per NCHS guidelines and CIAF (Composite Index of Anthropometric Failure) was also computed as per standard methodology. Results: Boys were taller and heavier than girls. Significant age variations were noticed in anthropometric variables. Prevalence of wasting, stunting and underweight were 21.0%, 31.0%, and 41.9%, respectively. Moreover, prevalence of CIAF was 55.3% among the studied children. Result also revealed that rate of CIAF was much higher than the other three conventional indicators. Conclusion: It can be concluded that undernutrition among the school going children was very high and might be treated as a serious health problem. Appropriate authorities should take immediate remedial measures to reduce the rate of undernutrition. Similar studies should also be conducted from other regions of West Bengal.

Believe it or not, there is actually a science behind how human pheromones work. How it is produced, transmitted and received including what effects it has on the opposite sex. However, how human pheromones work through biology or human physiology is not what I'm going to talk about. There are already a million articles explaining how human pheromones work by using biology. What I'm going to talk about is how it works using psychology and sociology through my own experiences.

We assessed the nutritional quality of porridge flours based on local edible caterpillars and cereals to make receipts porridge for young children, compared to that of food product aid for the treatment of acute malnutrition of riparian population of the Congo Basin in general and South Kivu province in particular. The nutritional quality of selected foods was obtained from tropical Africa food composition tables. Recipes developed were balance referring to food standards Codex Alimentaruis FAO/WHO. Three (3) developed flours (RPC1, RPC2 and RPC3) composed subsequently of five (5) selected traditional foodstuffs, whose: three caterpillars: Bunaeopsis aurantiaca, Imbrasia oyemensis, Cirina forda and two cereals: sorghum (Sorghum bicolor) and white maize (Zea mays) result in this investigation. Caterpillars included in each of these porridge recipes are an important source of energy, aromatic amino acids (phenylalanine + tyrosine), lysine, leucine and threonine. Rich in polyunsaturated fatty acids: oleic acid C18: 1 ω9 and linoleic acid C18: 2 ω6, also in vitamins and mineral, and giving high nutritional recipes. The energy and protein value of three different recipes developed has been evaluated and it is more than CSB+ and that others of therapeutic food of acute malnutrition (í µí±¥ 2 : 56.55; p<0.0001). The nutritional value of the recipes formulated are statistically similar to that of food aid products for the treatment of acute malnutrition (p<0.001) and can replace these firsts. Therefore these recipes porridge caterpillars are a rich source of energy and protein that can cover the needs of the malnourished body and ensure the sustainable decentralized countries reliance on exported food aid products accommodated the dietary management of malnutrition. Thus, in communities that are not accustomed to eating whole insects, pulp and pellets recipes could be better accept. Hence, their processing for use in the nutritional therapeutics centre, contribute to the fight against malnutrition.

Physicochemical and sensory quality of an emulsion-type sausage produced from ostrich meat was compared to beef and turkey sausages. Three different emulsion-type sausages were prepared according to a traditional formulation. The sausage prepared with ostrich meat was characterized by the highest moisture but low fat content; it was also darker in appearance showing more red and less yellow colors. The highest values for water holding capacity, emulsion stability and foaming capacity were obtained in the sausages formulated with ostrich meat. The maximum force values of the ostrich sausage were significantly lower than that in the beef and turkey sausages; besides, the or-ganoleptic properties were significantly improved. The emulsion-type sausage prepared with ostrich meat exhibited the higher quality in physicochemical and organolep-tic characteristics, and thus, may be recommended as an acceptable product to the meat industry.

Horsegram (Macrotyloma uniflorum (Lam) Verdc.) is minor legume, which belongs to family Fabaceace. It is a potential grain legume having excellent nutritional quality with better resilience property to adapt harsh environment conditions. Seven released varieties and five advanced breeding lines of horsegram were procured from All India Coordinated Research Project – Dryland Agriculture, Vijayapur. The horsegram were assessed for sugar content and mineral content. There was significant difference (p≤0.01) for all the sugar parameters i.e., total sugar, reducing and non-reducing sugars and mineral content i.e., calcium, iron, zinc, manganese and copper among the varieties. While, there was no significant difference between advanced breeding lines and released varieties of horsegram for all parameters. The total, reducing and non-reducing sugar ranged from 4.96-5.92, 0.35-0.41 and 4.33-5.25 mg/100g respectively. The variety VHG15 had highest calcium content (290.00 mg/100g) and highest...

Epidemiological studies suggested that the low incidence of certain chronic diseases in rice-consuming regions of the world might be associated with the antioxidant compound contents of rice. The molecules with antioxidant activity contained in rice include phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, c-oryzanol, and phytic acid. This review provides information on the contents of these compounds in rice using a food composition database built from compiling data from 316 papers. The database provides access to information that would have otherwise remained hidden in the literature. For example, among the four types of rice ranked by color, black rice varieties emerged as those exhibiting the highest antioxidant activities, followed by purple, red, and brown rice varieties. Furthermore, insoluble compounds appear to constitute the major fraction of phenolic acids and proanthocyanidins in rice, but not of flavonoids and anthocyanins. It is clear that to maximize the intake of antioxidant compounds, rice should be preferentially consumed in the form of bran or as whole grain. With respect to breeding, japonica rice varieties were found to be richer in antioxidant compounds compared with indica rice varieties. Overall, rice grain fractions appear to be rich sources of antioxidant compounds. However, on a whole grain basis and with the exception of c-oryzanol and anthocyanins, the contents of antioxidants in other cereals appear to be higher than those in rice.

Background and aims

Use of zinc (Zn) fertilisers may be cost-effective in increasing crop yields and in alleviating dietary Zn deficiency. However, Zn fertilisers are underutilised in many countries despite the widespread occurrence of Zn-deficient soils. Here, increased Zn fertiliser-use scenarios were simulated for wheat production in Punjab and Sindh Provinces, Pakistan. Inputs and outputs were valued in terms of both potential yield gains as well as health gains in the population.

Methods

The current dietary Zn deficiency risk of 23.9 % in Pakistan was based on food supply and wheat grain surveys. “Disability-adjusted life years (DALYs) lost” are a common metric of disease burden; an estimated 245,000 DALYs y−1 are lost in Punjab and Sindh due to Zn deficiency. Baseline Zn fertiliser-use of 7.3 kt y−1 ZnSO4.H2O was obtained from published and industry sources. The wheat area currently receiving Zn fertilisers, and grain yield responses of 8 and 14 % in Punjab and Sindh, respectively, were based on a recent survey of >2500 farmers. Increased grain Zn concentrations under Zn fertilisation were estimated from literature data and converted to improved Zn intake in humans and ultimately a reduction in DALYs lost.

Results

Application of Zn fertilisers to the area currently under wheat production in Punjab and Sindh, at current soil: foliar usage ratios, could increase dietary Zn supply from ~12.6 to 14.6 mg capita −1 d−1, and almost halve the prevalence of Zn deficiency, assuming no other changes to food consumption. Gross wheat yield could increase by 2.0 and 0.6 Mt. grain y−1 in Punjab and Sindh, respectively, representing an additional return of US$ >800 M and an annual increased grain supply of 19 kg capita −1.

Conclusions

There are potential market- and subsidy-based incentives to increase Zn fertiliser-use in Pakistan. Benefit-Cost Ratios (BCRs) for yield alone are 13.3 and 17.5 for Punjab and Sindh, respectively. If each DALY is monetised at one to three fold Gross National Income per capita on purchasing power parity (GNIPPP), full adoption of Zn fertiliser for wheat provides an additional annual return of 405–1216 M International Dollars (I$) in Punjab alone, at a cost per DALY saved of I$ 461–619.

Horsegram (Macrotyloma uniflorum (Lam) Verdc.) is minor legume, which belongs to family Fabaceace. It is a potential grain legume having excellent nutritional quality with better resilience property to adapt harsh environment conditions. Seven released varieties and five advanced breeding lines of horsegram were procured from All India Coordinated Research Project-Dryland Agriculture, Vijayapur. The horsegram were assessed for sugar content and mineral content. There was significant difference (p≤0.01) for all the sugar parameters i.e., total sugar, reducing and non-reducing sugars and mineral content i.e., calcium, iron, zinc, manganese and copper among the varieties. While, there was no significant difference between advanced breeding lines and released varieties of horsegram for all parameters. The total, reducing and non-reducing sugar ranged from 4.96-5.92, 0.35-0.41 and 4.33-5.25 mg/100g respectively. The variety VHG15 had highest calcium content (290.00 mg/100g) and highest iron content was observed in VHG935 (9.95 mg/100g).

Introduction: Horse gram (Macrotyloma uniflorum) is underutilized minor legume which is mainly grown in dry land and as resistant against pest infestation and water scarcity. The use of horse gram is limited in Indian population as it has poor cooking quality, high levels of enzyme inhibitors and haemagglutinin. Horse gram is known as 'poor man's pulse' as it relatively cheap source of protein for humans and livestock production. It is consumed mainly by low income groups and farming community. Methodology: Twelve horse gram varieties (7 varieties-released and 5 varieties-advanced breeding lines) were from All India Coordinated Research Project-Dryland Agriculture, Vijayapur. They were assessed for cooking time, cooked weight, cooked volume, solid loss in two variation i.e, without soaking and with soaking. Pressure cooked and boiled horse gram were subjected to sensory evaluation. Results: There was significant (p≤0.01) difference in all the cooking quality parameters among horse gram varieties while there was no significant difference between the groups. The cooking time of horse gram grains of with soaking was less when compared to the cooked time of grains without soaking. When the horse gram are compared to overall acceptability of boiled and pressure cooked horse gram varieties, pressure cooked grains scored higher values than boiled horse gram.

Horsegram [Macrotyloma uniflorum (Lam) Verdc.] is minor legume, which belongs to family Fabaceace. It is a potential grain legume having excellent nutritional quality with better resilience property to adapt harsh environment conditions. Seven released varieties and five advanced breeding lines of horsegram were procured from All India Coordinated Research Project – Dryland Agriculture, Vijayapur. The horsegram were analyzed for physical properties i.e., length, breadth, length to breadth, hundred kernel weight, hundred kernel volume and bulk density and functional properties i.e., hydration capacity, hydration index, swelling capacity, swelling index and per cent germination. The physical properties and functional characteristics varied significantly among the varieties. The length ranged from 5.575-6.133 mm, breadth ranged from 3.558-4.132mm and length to breadth ratio ranged from 1.415-1.625 respectively. The bulk density ranged from 1.415 – 1.652 g/ml. The functional characteristics of horsegram varieties ranged viz., hydration capacity (0.024-0.036 g/grain), swelling capacity (0.020-0.040 ml/grain) varied significantly. The germination per cent was highest in DHG01 (94%) and lowest in VHG15 (71.33%).

A qualitative spreadsheet model has been developed for ranking feed ingredients on the basis of the potential risk of exceeding existing guidance or maximum levels in the EU for a certain contaminant, and the potential consequence of the presence of this contaminant on the health of animals and/or humans. The approach was based on the general concept of risk, being frequency times consequences of presence of the contaminant. Contamination of compound feeds due to presence of the contaminant in feed ingredients was estimated, per animal category, by: annual volumes of feed ingredients used for feed production, stratified per country of origin; the portion of each ingredient in compound feed formulations used for various animal categories; and the potential contamination of an ingredient per country of origin. The consequences of the contamination were accounted for by two consequence factors, both estimated per animal category: one for the potential impact of the contaminant on the health of the target animal, and one for the impact on human health, related to the possible formation of residues in animal derived food products. The use of the model was demonstrated by its application to the presence of dioxins and dl-PCBs in compound feed for farm animals produced in the Netherlands in 2013 and 2014. Model results include the relative contribution, based on relative ranking scores, of each feed ingredient to the chance of exceeding limits and potential consequences on animal and human health. Feed ingredients ranking highest were palm oil, other fats and oils, dried products like bakery products, sunflower expeller/ extracted, maize, and fish meal. The model can be used by risk managers in feed industry and by governmental bodies for supporting decision making on the optimal allocation of resources for control of ingredients for compound feed production for presence of contaminants.

Mushrooms contain some of the most potent natural medicines on the planet. Vitamins A, C, D, Mineral elements, contents, as well as total soluble solids (Brix o) of dried composition of Pleurotus ostreatus were investigated after exposing to gamma radiation doses of 0 (control), 0.5, 1, 1.5, and 2 kGy at a dose rate of 1.7 kGy per hour in air from a Cobalt 60 source (SLL 515, Hungary) batch irradiator prior to storage (0 month) and after storage (12 months) at room temperature (28 ± 2°C). Results obtained showed some significant (p < .05) differences due to irradiation and storage. Before storage, vitamins A, C, and D contents of dried and irradiated mushrooms ranged 0.

In this review article there is some information summarizing smoking of meat and meat products along with various concerned topics. Smoking is the cooking method of meat and meat products. Smoking adds flavor, make the appearance of meat better by Millard reaction. Different kinds of smoking are being used; liquid smoking, hot smoking, cold smoking and smoked roasting.  During smoking of meat various phenolic compounds are produced that gives meat its characteristics and antimicrobial effect to meat. Along with phenols carbonyls, acids, esters are produced during smoking. It is mainly originated as a preserving method way back before refrigerators and chemical preservation rather than being used as a flavoring method. For smoking purpose it is very important to use right piece of meat and meat cuts it may include cuts of meat with lots of connective tissues and fats. Only completely thawed meat, poultry and fish should be smoked.  Different types of woods are being used in smoking of meat that give its own characteristic flavor and taste to meat. It includes oak, maple, pecan and other various wood sources. On the surface of smoked meat a little amount of oil and butter is used. The seasoning used in meat smoking includes salt, pepper and other spices.  Before smoking of meat it is marinated by various means according to taste and likeliness in various parts of world. Likewise different range of temperatures is being used according to different cooking professionals. Similarly various smokers are being used that include offset, upright drum and vertical water. Regular use of smoked meat is becoming a concern as it is the reason for various cardiovascular diseases and cancer. During smoking process there is interaction of wood smoke with food being smoked. Smoking breakdowns the collagen in meat making it tender and these smoked meats has smoke ring on them.

The aim of this study was to investigate the effects of ambient temperature storage (29±2°C) and domestic processing on the carotenoids, chlorophylls, vitamins and minerals in Pterocarpus mildbraedii leaves. Total β–carotene was determined spectrophotometrically while HPLC was used for detailed analysis of carotenoids. The results indicated that P. mildbraedii was rich in lutein (261.96μg/gdwt) and Total –β – carotene (83.53μg/gdwt). Cooking and storage significantly (P&gt;0.05) increased the contents of total β – carotene. β –carotene isomerized more, due to thermal processing than storage. Initial concentrations of chlorophyll a, chlorophyll b and chlorophyll a/b ratio were 1.86 mg/gfwt, 0.72mg/gfwt and 2.44 mg/gfwt respectively. Preliminary nutritional data including the mineral elements (K, Ca, Mg, Zn and Fe) and vitamins contents (ascorbic and, riboflavin, thiamin, Niacin and phyllquinone) are presented. Cooking significantly decreased (P &lt; 0.05) the contents of chlorophylls...

This study intended to assess agrobiodiversity of Lemo and Soro districts selected localities, to evaluate demographic and socioeconomic characteristics, to analyze the house hold dietary diversity and to assess the nutritional status of children’s from 6-59 months of age. Sample size determined by using Epi Info 7.0 software, Agrobiodiversity assessed by using FAO guidelines and Anthropometric data collected by the method designed by Gibson. House hold dietary diversity and socioeconomic characteristics data were collected by using semi-structured questionnaires. Three localities of Soro district have showed low agrobiodiversity status and 66.66% of the households recorded low household dietary diversity. On these areas 39.2% of children’s are underweight, 25.5% are stunted as compared with WHO reference standards. Furthermore, 10.8% of the children’s are wasted. On contrary, other three localities have good agrobiodiversity and only 28.4 % of households scored low dietary diversit...

ABSTRACT
In the face of an eminent threat of climate change, small but noticeable changes in lifestyles are being witness across Kenyan pastoral communities. These changes are geared towards helping them to tone down, or stop altogether the daring effects of climate change.
The IPC in this way is able to utilise the intensive solar energy for its benefits while adapting and mitigating climate change. At the same time, the IPC is able live a more quality life with cheap and clean source of energy. For instance investing in the mobile phone, battery charging, shaving and other uses can be a great undertaking. The negative effect of global warming can be turned into a positive economic use. These seemingly small ideas can be turned into excellent economic ventures that will transform the lives of the people. Projects can be put up to promote this clean energy initiative.
The pastoralists inhabited areas is characterised by sporadic rainfall. This has left the livestock vulnerable to death during the persistent drought and famine. The grass harvesting has however helped some pastoralists to cope and mitigate on harsh climate. During extreme drought, the scarce vegetation dries up. To save the dying livestock, people are compelled to trek long distances to harvest the dry grass and deliver it to the livestock. The unfortunate circumstance surrounding this is that, the harvesting only happens when need arises.  The harvesting of naturally growing desert root tubers for instance “Loisiachi” acacia seeds, and pods and grass for vulnerable livestock among the Samburu and Rendille has been and continues to be an effective mechanism of managing the ravaging drought that is largely due to climate change. The Acacia pods and seeds are collected during their prime period and stored for use during extreme drought seasons. They are an excellent delicacy to shoats. The feed can be stored for long period without spoilage. Investment in this form of alternative natural and economical feeding will be very instrumental in adaptation and mitigation of climate change.
Destocking and restocking of livestock can help make the IPC immune to frequent famine and droughts that kill millions of livestock yearly. The excess livestock can be bought at attractive prices by government agencies in order to promote sustainability since they communities are now more willing to trade their livestock. This has been made better by the ever growing willingness of the IPC to dispose their livestock for money.
Afforestation with Neem plants is becoming increasingly popular with the IPC. It is however occurring in small scale. A green Kenya can be achieved by large scale planting of this plant in desert areas. If promoted in way, it will help control desertification, global warming and make climate more tolerable.
Livestock by-products like cow dung are a common ingredient for construction of traditional houses. It reduces the amount of cement required. It is readily available, economical and can mitigate environmental pollution. A promotion of this venture will do a lot of justice to the IPC.
Cow dung can also be utilised as a bio-gas product for energy in households just like charcoal. This is done by mixing dried cow dung with water and left overnight to dry to drain excess water. It is made into ball-like structures. The structures are dried gradually in the sun. They are ready to use when dry. IPC can be promoted to use this as a form of energy. It spares the use of trees for charcoal and hence mitigate climate change.
Sprinkling water around ones bed space to mitigate high temperatures is a common phenomenon among the Turkana people of Lake Turkana, Marsabit County. The emanating water vapour creates a micro-climate.
The IPC are experts in well building. Where this wells are build are difficult terrain areas that cannot be accessed by modern machinery. The best intervention that can be done is the utilisation of the local expertise to exploit this invaluable source of water. Projects and funding can directed towards this initiative.
Taking showers is practical luxury among the pastoralists’. Both livestock and humans forgo drinking water in order reduce intake of the precious commodity and save some for the future; cattle forgo for at least two days, shoats for  at least four days and camels for months. The pastoralists manually build small man made dams across rivers to collect rain water. Building reservoirs across potential streams, in the wee hours of the night when the evaporation is at its lowest. The water is used during the day.
Diversification of human feed should be promoted.  Milk and blood is rich in nutrients. Despite of the attitude the external community on this staple delicacy, it has continued to be the single most reliable sources of livelihood. It should be respected. Milk and blood is water in disguise. This drastically reduces the water required by the people who consume it.

The effect of microwave and blanch pretreatments on the drying kinetics and quality of white yam (Dioscorea rotundata) was investigated. Yam cubes destined for hot air drying at temperatures 70-90°C were predried in a domestic microwave or blanched in hot water for 1-5 min. Microwave pretreatment time had a positive significant effect on drying rate but both pretreatments had a negative influence on the ascorbic acid content and the nonenzymatic browning. The optimum drying conditions were a microwave pretreatment time of 5 min and a temperature of 70°C and a blanching time of 1 min at a temperature of 80°C. Among the models fitted, the Midilli et al. and the Page models gave the best fits for yam cubes predried with microwave and blanch, respectively. The effective moisture diffusivity for microwave-assisted drying increased from 1.05 × 10 −8 m 2 s −1 to 2.00 × 10 −8 m 2 s −1 while the hot water blanched samples decreased from 1.53 × 10 −8 to 8.81 × 10 −9 m 2 s −1 with time. The study demonstrates that microwave-assisted drying could be used to enhance heat and mass transfer processes to produce better quality dried yam products.

Meat is an important source of animal protein in the daily diet of people, after fish. Meat is considered as a luxury food during festive events in eastern D.R. Congo. Meat grilling and roasting are common urban practices because of condiments required during the roasting process to make it tastier. The present study was initiated with an idea to identify meat recipes consumed in Bukavu (Bagira health zone). The sub-aim was to identify determinants associated with the occurrence of the diversity of meat recipes. A cross-sectional study was conducted in four areas of Bagira health zone (Bukavu city) after checking available literature. The study was based on a survey of 380 respondents who were interviewed using a semi-structured questionnaire. Collected data was entered into the software and Microsoft Excel 2010 analyzed using Epi Info 7.3.0 release. The statistical significance was set at p<0.05. The results revealed the existence of twenty-seven recipes of meat consumed by the population. People consume different categories of meat, including seven recipes of viscera, sixteen recipes of flesh legs, four recipes made from animal heads combined to tendon members, bones and animal skins. The taste and smell of the recipe type depended on cooking methods and on types of basic ingredients added during the cooking process. Respondents indicated that fried meat into tomato sauce (33%), followed by the meat broth (23%) and meat broth with vegetables (22%) were the common meat recipe. Other less common recipes included fried meat with vegetables, roasted/grilled meat and fried steak. Three determinants were found to be statistically associated with the diversity of meat recipes: education level (p=0.002), numbers of year's spent making different kinds of meat recipes (p=0.002) and household size (p<0.05). The variety of meat recipes made by people are significantly (p<0.05) influenced by the socio-demographic and economic conditions of households. Although this was expected, cultural background was not statistically linked to the diversity of meat recipes found in the health zone studied. Further gastronomic investigations should be conducted to determine the nutritional value of different meat recipes and to explore potential linkages with high prevalence of metabolic diseases in this area. There is a need to strengthen nutrition education to the public. Public health educators should promote the consumption of diversified diets/recipes of high nutritional values to keep healthy.

Horsegram (Macrotyloma uniflorum (Lam) Verdc.) is minor legume, which belongs to family Fabaceace. It is a potential grain legume having excellent nutritional quality with better resilience property to adapt harsh environment conditions. Seven released varieties and five advanced breeding lines of horsegram were procured from All India Coordinated Research Project – Dryland Agriculture, Vijayapur. The horsegram were assessed for crude protein, in vitro protein digestibility, antioxidant activity and total polyphenols content. There was no significant difference among the varieties for crude protein, whereas in vitro protein digestibility, antioxidant activity and total polyphenol content varied significantly (p ≤ 0.01) among the varieties. The protein content, in vitro protein digestibility, antioxidant activity and total polyphenols content ranged from 23.10-28.21 g/100 g, 50.80-67.80 per cent, 80.24-89.41 per cent DPPH and 2.35-3.61 mgGAE/g respectively.

Stewed octopus on holiday in Greece, carrot sweets at the local Indian restaurant, termite delicacies in Africa on a TV documentary — in increasingly cosmopolitan Britain the more exotic differences in food habits are becoming just as familiar as the well known Lancashire hotpot or Welsh cakes of the regions, and chips and pickled onions or champagne and caviare of opposite ends of the social scale. We are left in no doubt that there are tremendous cultural variations in eating patterns. But what are we to make of these differences? Are they merely a matter of ‘taste’, chance and preference? Or can they tell us more about ourselves and our lives?

The present study was conducted with an aim to investigate the effect of leucine supplementation in muscle growth of gym goers. 15 healthy male gym-goers ingested with 3 g/d of leucine and 15 healthy male gym goers were considered as test and placebo group, respectively. Their daily dietary intake was assessed and was told to stay on same diet and exercise routine till the completion of study period. Anthropometric measurements, body measurements and body composition were assessed on the initial day and at the end of the study period. A significant difference (p≤0.01) was observed between pre and post value of supplemented group for WHR. Medium effect size (0.7) for WHR between two groups was observed significantly which indicates that the change was moderate between the groups after supplementation. Independent t-test showed small value of effect size for visceral fat (0.3) and medium for bone mass (0.4) between two groups. These results states that 3 g/d of leucine supplementation for 45 days can enhance muscle growth and increases the strength performance of the gym persons.

The aim of this study was to investigate the effects of ambient temperature storage (29±2°C) and domestic processing on the carotenoids, chlorophylls, vitamins and minerals in Pterocarpus mildbraedii leaves. Total β–carotene was determined spectrophotometrically while HPLC was used for detailed analysis of carotenoids. The results indicated that P. mildbraedii was rich in lutein (261.96µg/gdwt) and Total –β – carotene (83.53µg/gdwt). Cooking and storage significantly (P>0.05) increased the contents of total β – carotene. β –carotene isomerized more, due to thermal processing than storage. Initial concentrations of chlorophyll a, chlorophyll b and chlorophyll a/b ratio were 1.86 mg/gfwt, 0.72mg/gfwt and 2.44 mg/gfwt respectively. Preliminary nutritional data including the mineral elements (K, Ca, Mg, Zn and Fe) and vitamins contents (ascorbic and, riboflavin, thiamin, Niacin and phyllquinone) are presented. Cooking significantly decreased (P < 0.05) the contents of chlorophylls, water soluble vitamins and minerals. However, storage conditions in our study resulted in a non – statistical decrease in the contents of vitamins and minerals when compared with raw samples. The levels of β – carotene (Vitamin A), riboflavin, ascorbic acid and phylloquinone in cooked leave sample, are adequate to meet their corresponding RDAs in Children and adults respectively.