This document discusses fortifying sorghum-ogi (a weaning food made from sorghum) with crayfish to improve its nutritional value for infants. Sorghum-ogi on its own lacks sufficient protein, fat, vitamins and minerals for infant nutrition. The study mixed sorghum-ogi with 10-50% crayfish by weight in three formulations: soaked sorghum with unroasted crayfish; roasted sorghum with roasted crayfish; and unroasted sorghum with unroasted crayfish. Analysis found the blends had higher protein and fat contents with more crayfish added. Taste tests showed the roasted sorghum with roasted crayfish formulation
Effect of Fermentation Time and Blending Ratio on Nutrients and Some Anti Nut...Premier Publishers
Most complementary foods used in low-income households are often characterized by low nutrient density, poor protein quality, low mineral bioavailability, and low energy. Fermentation and blending are easily applicable approaches to improve the nutrient content and mineral bioavailability of such complementary foods. Therefore, this study aimed to develop nutritionally adequate complementary flour with a safe level of anti-nutrients. Three fermentation times (0, 24, and 36 hr) and four blends of composite flour consisting of maize, haricot bean, and cooking banana, respectively, in the proportion of 65:20:15, 60:30:10, 50:35:15, 30:60:10 were used in the formulation with 100% maize as control. Fermentation causes significant (P˂0.05) reduction in moisture, ash, crude fiber, iron, calcium, condensed tannin, and phytate. On the other hand, an increment of crude fat, protein, total carbohydrate, energy, zinc, Vitamin C were noted as fermentation time increased. Substitution of haricot bean and cooking banana to maize flour increased Ash, protein, crude fat, carbohydrate, energy value, vitamin C, calcium, iron, zinc, phytate, and condensed tannin in formulated composite flour. Based on the present finding fermentation and substitution of maize with haricot bean and cooking banana could be, recommended in the production of nutritious complementary food for older infants and young children.
12th biology 29.09.21 introduction to 12th biology syllabusPavithraT30
Vista’slearning is an E-learning portal where we dedicatedly focus on “Quality Education for all.” We hold the hands of students from all sections of the society and assure them “No worries,” when their economic condition makes them feel “No way for Quality Education.
https://www.v-learning.in/live-course/1919/social-australia-the-flattest-continent-cbse-kseeb-vistas-learning
Nutrition and Health: Overcoming the challenges: analyzing Cambodian 24-hour ...IFSD14
This document discusses challenges in analyzing 24-hour dietary recall data collected from a nutrition research project in Cambodia. The project aims to investigate the effectiveness of different homestead food production models, including aquaculture, at reducing malnutrition. Key challenges include omitted or forgotten foods in recalls, unknown local foods, and labor-intensive data entry. Suggested solutions are using a multi-pass interview method, involving students to help with data processing, and collecting repeat recalls to better estimate usual intake.
The document discusses the use of probiotics in preterm infants in the NICU to prevent necrotizing enterocolitis (NEC). It summarizes findings from several randomized controlled trials involving over 1400 preterm infants that compared administering probiotic supplements to placebo or no treatment. The studies found that probiotics were effective in reducing the risk of severe NEC and lowering mortality rates. Probiotics also decreased the number of days to full enteral feeds. While some safety concerns were noted, no trials reported probiotic-induced sepsis. Questions are raised about best probiotic preparations, dosages, and utilizing practices to promote colonization with maternal flora.
Nutrition and health: Suboptimal thiamin status is common in Cambodian women ...IFSD14
The document summarizes a study investigating suboptimal thiamin status in Cambodian women of childbearing age. The study found high rates of thiamin deficiency in rural Cambodian women. To address this, researchers propose a randomized controlled trial to develop a thiamin-fortified fish sauce for consumption by women. The trial would compare different levels of thiamin fortification to a placebo, with the goal of increasing thiamin levels and reducing the risk of infantile beriberi, a condition caused by maternal thiamin deficiency. The fortified fish sauce, if successful, could potentially be scaled up across Cambodia.
Effect of different fermentation methods on growth indices and serum profile ...Alexander Decker
This study compared the effects of different fermentation methods of soybeans on growth indices and serum profiles of broiler chickens. 240 day-old broilers were divided into 4 groups fed diets with soybeans processed using different methods: lactobacillus fermentation (control), cooking and fermenting, daddawa fermentation, or cooking with potash before fermentation. Growth was measured over 8 weeks. Fermentation methods significantly increased specific growth rate and growth efficiency compared to the control during the starter phase. Feed conversion ratio, protein efficiency ratio, and energy efficiency ratio were also significantly affected by diet. Variations in serum profiles were significant except for cholesterol. The results suggest that fermentation improves growth indices, protein and energy
This document discusses potential areas for improving traditional fermented food products in Nigeria. It suggests documenting traditional knowledge to prevent its loss, and developing a scientific understanding of microbial processes to refine production techniques. Areas for improvement include better understanding fermentation processes, controlling factors like starter cultures and conditions, and disseminating knowledge gains to support small-scale producers.
Effect of Fermentation Time and Blending Ratio on Nutrients and Some Anti Nut...Premier Publishers
Most complementary foods used in low-income households are often characterized by low nutrient density, poor protein quality, low mineral bioavailability, and low energy. Fermentation and blending are easily applicable approaches to improve the nutrient content and mineral bioavailability of such complementary foods. Therefore, this study aimed to develop nutritionally adequate complementary flour with a safe level of anti-nutrients. Three fermentation times (0, 24, and 36 hr) and four blends of composite flour consisting of maize, haricot bean, and cooking banana, respectively, in the proportion of 65:20:15, 60:30:10, 50:35:15, 30:60:10 were used in the formulation with 100% maize as control. Fermentation causes significant (P˂0.05) reduction in moisture, ash, crude fiber, iron, calcium, condensed tannin, and phytate. On the other hand, an increment of crude fat, protein, total carbohydrate, energy, zinc, Vitamin C were noted as fermentation time increased. Substitution of haricot bean and cooking banana to maize flour increased Ash, protein, crude fat, carbohydrate, energy value, vitamin C, calcium, iron, zinc, phytate, and condensed tannin in formulated composite flour. Based on the present finding fermentation and substitution of maize with haricot bean and cooking banana could be, recommended in the production of nutritious complementary food for older infants and young children.
12th biology 29.09.21 introduction to 12th biology syllabusPavithraT30
Vista’slearning is an E-learning portal where we dedicatedly focus on “Quality Education for all.” We hold the hands of students from all sections of the society and assure them “No worries,” when their economic condition makes them feel “No way for Quality Education.
https://www.v-learning.in/live-course/1919/social-australia-the-flattest-continent-cbse-kseeb-vistas-learning
Nutrition and Health: Overcoming the challenges: analyzing Cambodian 24-hour ...IFSD14
This document discusses challenges in analyzing 24-hour dietary recall data collected from a nutrition research project in Cambodia. The project aims to investigate the effectiveness of different homestead food production models, including aquaculture, at reducing malnutrition. Key challenges include omitted or forgotten foods in recalls, unknown local foods, and labor-intensive data entry. Suggested solutions are using a multi-pass interview method, involving students to help with data processing, and collecting repeat recalls to better estimate usual intake.
The document discusses the use of probiotics in preterm infants in the NICU to prevent necrotizing enterocolitis (NEC). It summarizes findings from several randomized controlled trials involving over 1400 preterm infants that compared administering probiotic supplements to placebo or no treatment. The studies found that probiotics were effective in reducing the risk of severe NEC and lowering mortality rates. Probiotics also decreased the number of days to full enteral feeds. While some safety concerns were noted, no trials reported probiotic-induced sepsis. Questions are raised about best probiotic preparations, dosages, and utilizing practices to promote colonization with maternal flora.
Nutrition and health: Suboptimal thiamin status is common in Cambodian women ...IFSD14
The document summarizes a study investigating suboptimal thiamin status in Cambodian women of childbearing age. The study found high rates of thiamin deficiency in rural Cambodian women. To address this, researchers propose a randomized controlled trial to develop a thiamin-fortified fish sauce for consumption by women. The trial would compare different levels of thiamin fortification to a placebo, with the goal of increasing thiamin levels and reducing the risk of infantile beriberi, a condition caused by maternal thiamin deficiency. The fortified fish sauce, if successful, could potentially be scaled up across Cambodia.
Effect of different fermentation methods on growth indices and serum profile ...Alexander Decker
This study compared the effects of different fermentation methods of soybeans on growth indices and serum profiles of broiler chickens. 240 day-old broilers were divided into 4 groups fed diets with soybeans processed using different methods: lactobacillus fermentation (control), cooking and fermenting, daddawa fermentation, or cooking with potash before fermentation. Growth was measured over 8 weeks. Fermentation methods significantly increased specific growth rate and growth efficiency compared to the control during the starter phase. Feed conversion ratio, protein efficiency ratio, and energy efficiency ratio were also significantly affected by diet. Variations in serum profiles were significant except for cholesterol. The results suggest that fermentation improves growth indices, protein and energy
This document discusses potential areas for improving traditional fermented food products in Nigeria. It suggests documenting traditional knowledge to prevent its loss, and developing a scientific understanding of microbial processes to refine production techniques. Areas for improvement include better understanding fermentation processes, controlling factors like starter cultures and conditions, and disseminating knowledge gains to support small-scale producers.
- Maternal nutrition and environmental exposures during pregnancy can impact the fetal epigenome through DNA methylation, histone modifications, and microRNAs. This may increase disease risk later in life.
- Certain phytochemicals from foods like epigallocatechin gallate, resveratrol, genistein, and curcumin have been shown to modulate the epigenome through effects on enzymes involved in DNA methylation and histone modification.
- A variety of dietary phytochemicals from foods commonly consumed during pregnancy may be able to cross the placenta and influence the fetal epigenome, potentially providing protection against disease programming. Further research is still needed.
1. The document provides an overview of nutrition, including the history of nutrition science, roles of nutrition in health, and common nutritional problems in India.
2. Key topics covered include protein-energy malnutrition and related conditions like marasmus and kwashiorkor, vitamin and mineral deficiencies, obesity, and the National Nutrition Policy of India.
3. Common nutritional deficiencies discussed are anemia, goiter, xerophthalmia, and effects of fluoride and lathyrus consumption.
The study was on the development of weaning food based on wheat, chickpea and ragi and adapting the Malting, Germinating and Popping technology. The composition was done for the physico- chemical and nutritional quality of malted, germinated and popped weaning mix with the control weaning mix with similar composition. The results suggest that the weaning foods based on wheat, chickpea and ragi are nutritionally balanced and possess good growth promoting quality. The traditional technologies such as Malting, Germinating and Popping of cereals and legumes could be easily adapted to prepared weaning and supplementary foods from wheat, chickpea and ragi. Malting, Germinating and Popping have a high potential for developing low cost weaning and supplementary foods. Dr. Bhavana Y Chauhan"Study on Nutritious Multigrain Weaning Mix" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-1 | Issue-5 , August 2017, URL: http://www.ijtsrd.com/papers/ijtsrd2262.pdf http://www.ijtsrd.com/home-science/food-and-nutrition/2262/study-on-nutritious-multigrain-weaning-mix/dr-bhavana-y-chauhan
Biofortification is a process of increasing micronutrient levels in crops through plant breeding and agronomic practices. It can help address micronutrient deficiencies that lead to health issues like anemia and stunting. There are two main approaches - genetic biofortification uses conventional breeding to develop nutrient-dense varieties by introducing genes from wild crop relatives; agronomic biofortification enhances soil nutrients to increase micronutrient uptake in crops. Success depends on retaining nutrients during processing and cooking, and sufficient consumption by target populations. Biofortification is a promising strategy to combat hidden hunger in a sustainable and cost-effective manner.
The document summarizes the development of intestinal microbiota from infancy to adulthood. It describes how acquisition begins at birth and is influenced by maternal and environmental factors. The infant microbiota develops successively, influenced by factors like breastfeeding, antibiotics, and diet. During the first year, the microbiota plays a pivotal role in immune system maturation. In adulthood, the microbiota is impacted by lifestyle, medications, diet, stress, age, and living situation. Changes in the elderly microbiota can induce inflammation. Location of residence in the elderly is correlated with microbiota composition and health markers.
The capacity of a single food, such as yogurt, to influence diet quality and metabolic health depends on its composition and its potential to modify the rest of food consumption. Prof Angelo Tremblay presented recent data, during our 4th Yogurt Summit at EB2016, showing that regular yogurt consumption can be a signature of a global healthy lifestyle.
The document discusses a biofortification program called the REU that was run in Mozambique and Uganda between 2006-2009 by HarvestPlus to reduce vitamin A deficiency. The program promoted the adoption of orange-fleshed sweet potatoes (OFSP) which are rich in vitamin A. The summary is:
1. The REU program used an integrated approach including seed distribution, education, and market development to promote OFSP adoption.
2. The program significantly increased OFSP adoption rates but had more modest effects on knowledge about vitamin A.
3. Children in households that participated in the program saw increases in their vitamin A intake of around the recommended daily allowance.
This document discusses the role of gut microbiota and chronic inflammation in disease. It states that a stable intestinal environment is important for a healthy microbiota composition and that processed foods can induce dysbiosis and membrane leakages. Chronic inflammation from dysbiosis is linked to numerous diseases like cancer, diabetes and neurological disorders. Maintaining eubiosis through a diet high in fresh plants and low in processed foods and toxic substances can help reduce inflammation and disease risk.
This document discusses biofortification as a process to improve the nutritional value of crops. It defines biofortification and explains the need for it due to widespread micronutrient deficiencies globally. Various strategies are described to biofortify crops through conventional breeding, genetic engineering and other methods. Successful examples of biofortified crops developed for traits like iron, zinc and vitamin A are provided. The document also outlines organizations working on biofortification and future challenges in the field.
- Investing in multiple types of capital, especially human capital, can increase the prospects for improving nutrition when integrated into agricultural projects.
- Many studies of the agriculture-nutrition link have weak study designs that limit the ability to assess the relationship.
- Future programs should be carefully monitored and evaluated to ensure performance can be continually tracked and improved.
Reproductive response of rabbit does to diets containing varying levels of ho...Alexander Decker
This study evaluated the reproductive performance of rabbit does fed diets containing varying levels (0%, 10%, 20%, 30%) of horseradish (Moringa oleifera) leaf meal. Twenty-four female and four male rabbits were assigned to four treatment groups and fed the experimental diets for 16 weeks. Parameters measured included gestation length and gain, litter size and weight at birth and weaning, survival rates, and milk production. Results showed that litter birth weight and gestation gain were highest for rabbits fed 20% and 30% horseradish leaf meal. Weaning traits like litter size, weight, and survival rates were also best for rabbits fed 20% horseradish leaf meal. The study concluded that up to
This presentation discusses biofortification as a strategy to address malnutrition. Biofortification involves breeding staple food crops to increase their micronutrient levels, targeting iron, zinc, and vitamin A. The goal is to reduce micronutrient deficiencies in low-income populations by improving the micronutrient density of staple crops they produce and consume. Selective breeding and fertilizer application can increase crop micronutrient levels. Organizations like HarvestPlus are developing biofortified varieties of crops like cassava, maize, and rice to combat malnutrition in subsistence farming communities. The benefits of biofortification include potentially reaching rural populations with limited access to supplements through a low-cost, sustainable intervention.
This document summarizes a presentation on biofortified vegetables as an option for mitigating hidden hunger. It outlines the nutritional situation globally and importance of micronutrients like vitamin A, zinc, and iron. It defines biofortification as improving crop nutritional quality through breeding or agronomic practices. It discusses advantages of biofortification over fortification and global impact. Target countries and crops released through biofortification programs are outlined. Conventional breeding and genetic engineering methods of biofortification are compared. Examples of biofortified crops like cassava, sweet potato, lentils and beans with increased iron and zinc levels are provided.
Nutrition: Biochemical correlates of anemia in Cambodian women of reproducti...IFSD14
1) The study examined biochemical correlates of anemia in Cambodian women of reproductive age, finding over 40% had a genetic hemoglobin disorder like heterozygous E trait or homozygous E.
2) Nearly 30% of women had anemia, most cases being microcytic, but few had biochemical evidence of iron, vitamin B12, folate, or vitamin A deficiencies. Iron deficiency was less than 1% based on ferritin and transferrin receptor.
3) Having a genetic hemoglobin disorder was associated with higher rates of anemia and tissue iron deficiency compared to those without a disorder, though iron deficiency anemia was still less than 1%.
This document provides an introduction to concepts related to food, nutrition, and their relationship to health. It defines key terms like food, nutrition, and nutrients. It discusses factors that affect nutrition like socioeconomic status and lifestyle. It also outlines how concepts in food and nutrition have changed over time, from a focus on macronutrients to micronutrients. Finally, it emphasizes the importance of good nutrition for maintaining good health.
Modern agriculture has been largely successful in meeting the food needs for ever increasing population in developing countries. On the contrary, malnutrition, especially Fe and Zn continue to pose a very serious constraint not only to human health as well economic development of nation that might formerly have got unnoticed. Besides, the micronutrient deficiencies are becoming increasingly common in agriculture as a result of higher levels of removal by ever-more-productive crops combined with breeding for higher yields, at the expense of micronutrient acquisition efficiency (Havlinet al., 2014).Therefore, agriculture must now focus on a new paradigm that will not only produce more food, but deliver better quality food as well.
Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour
The study supplemented wheat flour cookies with gram flour at levels of 0-50% and evaluated the nutritional properties. Cookies with higher levels of gram flour substitution had significantly increased protein, fat, fiber, ash and mineral contents. Physical properties like thickness and spread factor differed significantly with gram flour addition while width did not. Feeding the cookies to rats found that higher gram flour levels of 40-50% produced cookies with the best protein bioavailability. Overall, cookies with 30% substitution had acceptable properties compared to the control, while 40-50% gram flour cookies were best for protein bioavailability.
This study investigated the effects of incorporating soybean milk residue at levels of 0%, 5%, 10%, 15%, and 20% in diets for growing rabbits. Results showed that nutrient digestibility and visceral organ weights were generally not significantly affected by dietary soybean milk residue levels up to 20%. Specifically, feed digestibility and nutrient utilization were not significantly different across treatments. While heart and kidney weights differed significantly, liver, spleen, and lung weights did not. It was concluded that soybean milk residue can be included in growing rabbit diets up to 20% without negatively impacting nutrient digestion or visceral organ development.
- Maternal nutrition and environmental exposures during pregnancy can impact the fetal epigenome through DNA methylation, histone modifications, and microRNAs. This may increase disease risk later in life.
- Certain phytochemicals from foods like epigallocatechin gallate, resveratrol, genistein, and curcumin have been shown to modulate the epigenome through effects on enzymes involved in DNA methylation and histone modification.
- A variety of dietary phytochemicals from foods commonly consumed during pregnancy may be able to cross the placenta and influence the fetal epigenome, potentially providing protection against disease programming. Further research is still needed.
1. The document provides an overview of nutrition, including the history of nutrition science, roles of nutrition in health, and common nutritional problems in India.
2. Key topics covered include protein-energy malnutrition and related conditions like marasmus and kwashiorkor, vitamin and mineral deficiencies, obesity, and the National Nutrition Policy of India.
3. Common nutritional deficiencies discussed are anemia, goiter, xerophthalmia, and effects of fluoride and lathyrus consumption.
The study was on the development of weaning food based on wheat, chickpea and ragi and adapting the Malting, Germinating and Popping technology. The composition was done for the physico- chemical and nutritional quality of malted, germinated and popped weaning mix with the control weaning mix with similar composition. The results suggest that the weaning foods based on wheat, chickpea and ragi are nutritionally balanced and possess good growth promoting quality. The traditional technologies such as Malting, Germinating and Popping of cereals and legumes could be easily adapted to prepared weaning and supplementary foods from wheat, chickpea and ragi. Malting, Germinating and Popping have a high potential for developing low cost weaning and supplementary foods. Dr. Bhavana Y Chauhan"Study on Nutritious Multigrain Weaning Mix" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-1 | Issue-5 , August 2017, URL: http://www.ijtsrd.com/papers/ijtsrd2262.pdf http://www.ijtsrd.com/home-science/food-and-nutrition/2262/study-on-nutritious-multigrain-weaning-mix/dr-bhavana-y-chauhan
Biofortification is a process of increasing micronutrient levels in crops through plant breeding and agronomic practices. It can help address micronutrient deficiencies that lead to health issues like anemia and stunting. There are two main approaches - genetic biofortification uses conventional breeding to develop nutrient-dense varieties by introducing genes from wild crop relatives; agronomic biofortification enhances soil nutrients to increase micronutrient uptake in crops. Success depends on retaining nutrients during processing and cooking, and sufficient consumption by target populations. Biofortification is a promising strategy to combat hidden hunger in a sustainable and cost-effective manner.
The document summarizes the development of intestinal microbiota from infancy to adulthood. It describes how acquisition begins at birth and is influenced by maternal and environmental factors. The infant microbiota develops successively, influenced by factors like breastfeeding, antibiotics, and diet. During the first year, the microbiota plays a pivotal role in immune system maturation. In adulthood, the microbiota is impacted by lifestyle, medications, diet, stress, age, and living situation. Changes in the elderly microbiota can induce inflammation. Location of residence in the elderly is correlated with microbiota composition and health markers.
The capacity of a single food, such as yogurt, to influence diet quality and metabolic health depends on its composition and its potential to modify the rest of food consumption. Prof Angelo Tremblay presented recent data, during our 4th Yogurt Summit at EB2016, showing that regular yogurt consumption can be a signature of a global healthy lifestyle.
The document discusses a biofortification program called the REU that was run in Mozambique and Uganda between 2006-2009 by HarvestPlus to reduce vitamin A deficiency. The program promoted the adoption of orange-fleshed sweet potatoes (OFSP) which are rich in vitamin A. The summary is:
1. The REU program used an integrated approach including seed distribution, education, and market development to promote OFSP adoption.
2. The program significantly increased OFSP adoption rates but had more modest effects on knowledge about vitamin A.
3. Children in households that participated in the program saw increases in their vitamin A intake of around the recommended daily allowance.
This document discusses the role of gut microbiota and chronic inflammation in disease. It states that a stable intestinal environment is important for a healthy microbiota composition and that processed foods can induce dysbiosis and membrane leakages. Chronic inflammation from dysbiosis is linked to numerous diseases like cancer, diabetes and neurological disorders. Maintaining eubiosis through a diet high in fresh plants and low in processed foods and toxic substances can help reduce inflammation and disease risk.
This document discusses biofortification as a process to improve the nutritional value of crops. It defines biofortification and explains the need for it due to widespread micronutrient deficiencies globally. Various strategies are described to biofortify crops through conventional breeding, genetic engineering and other methods. Successful examples of biofortified crops developed for traits like iron, zinc and vitamin A are provided. The document also outlines organizations working on biofortification and future challenges in the field.
- Investing in multiple types of capital, especially human capital, can increase the prospects for improving nutrition when integrated into agricultural projects.
- Many studies of the agriculture-nutrition link have weak study designs that limit the ability to assess the relationship.
- Future programs should be carefully monitored and evaluated to ensure performance can be continually tracked and improved.
Reproductive response of rabbit does to diets containing varying levels of ho...Alexander Decker
This study evaluated the reproductive performance of rabbit does fed diets containing varying levels (0%, 10%, 20%, 30%) of horseradish (Moringa oleifera) leaf meal. Twenty-four female and four male rabbits were assigned to four treatment groups and fed the experimental diets for 16 weeks. Parameters measured included gestation length and gain, litter size and weight at birth and weaning, survival rates, and milk production. Results showed that litter birth weight and gestation gain were highest for rabbits fed 20% and 30% horseradish leaf meal. Weaning traits like litter size, weight, and survival rates were also best for rabbits fed 20% horseradish leaf meal. The study concluded that up to
This presentation discusses biofortification as a strategy to address malnutrition. Biofortification involves breeding staple food crops to increase their micronutrient levels, targeting iron, zinc, and vitamin A. The goal is to reduce micronutrient deficiencies in low-income populations by improving the micronutrient density of staple crops they produce and consume. Selective breeding and fertilizer application can increase crop micronutrient levels. Organizations like HarvestPlus are developing biofortified varieties of crops like cassava, maize, and rice to combat malnutrition in subsistence farming communities. The benefits of biofortification include potentially reaching rural populations with limited access to supplements through a low-cost, sustainable intervention.
This document summarizes a presentation on biofortified vegetables as an option for mitigating hidden hunger. It outlines the nutritional situation globally and importance of micronutrients like vitamin A, zinc, and iron. It defines biofortification as improving crop nutritional quality through breeding or agronomic practices. It discusses advantages of biofortification over fortification and global impact. Target countries and crops released through biofortification programs are outlined. Conventional breeding and genetic engineering methods of biofortification are compared. Examples of biofortified crops like cassava, sweet potato, lentils and beans with increased iron and zinc levels are provided.
Nutrition: Biochemical correlates of anemia in Cambodian women of reproducti...IFSD14
1) The study examined biochemical correlates of anemia in Cambodian women of reproductive age, finding over 40% had a genetic hemoglobin disorder like heterozygous E trait or homozygous E.
2) Nearly 30% of women had anemia, most cases being microcytic, but few had biochemical evidence of iron, vitamin B12, folate, or vitamin A deficiencies. Iron deficiency was less than 1% based on ferritin and transferrin receptor.
3) Having a genetic hemoglobin disorder was associated with higher rates of anemia and tissue iron deficiency compared to those without a disorder, though iron deficiency anemia was still less than 1%.
This document provides an introduction to concepts related to food, nutrition, and their relationship to health. It defines key terms like food, nutrition, and nutrients. It discusses factors that affect nutrition like socioeconomic status and lifestyle. It also outlines how concepts in food and nutrition have changed over time, from a focus on macronutrients to micronutrients. Finally, it emphasizes the importance of good nutrition for maintaining good health.
Modern agriculture has been largely successful in meeting the food needs for ever increasing population in developing countries. On the contrary, malnutrition, especially Fe and Zn continue to pose a very serious constraint not only to human health as well economic development of nation that might formerly have got unnoticed. Besides, the micronutrient deficiencies are becoming increasingly common in agriculture as a result of higher levels of removal by ever-more-productive crops combined with breeding for higher yields, at the expense of micronutrient acquisition efficiency (Havlinet al., 2014).Therefore, agriculture must now focus on a new paradigm that will not only produce more food, but deliver better quality food as well.
Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour
The study supplemented wheat flour cookies with gram flour at levels of 0-50% and evaluated the nutritional properties. Cookies with higher levels of gram flour substitution had significantly increased protein, fat, fiber, ash and mineral contents. Physical properties like thickness and spread factor differed significantly with gram flour addition while width did not. Feeding the cookies to rats found that higher gram flour levels of 40-50% produced cookies with the best protein bioavailability. Overall, cookies with 30% substitution had acceptable properties compared to the control, while 40-50% gram flour cookies were best for protein bioavailability.
This study investigated the effects of incorporating soybean milk residue at levels of 0%, 5%, 10%, 15%, and 20% in diets for growing rabbits. Results showed that nutrient digestibility and visceral organ weights were generally not significantly affected by dietary soybean milk residue levels up to 20%. Specifically, feed digestibility and nutrient utilization were not significantly different across treatments. While heart and kidney weights differed significantly, liver, spleen, and lung weights did not. It was concluded that soybean milk residue can be included in growing rabbit diets up to 20% without negatively impacting nutrient digestion or visceral organ development.
Nutritional evaluation of honey bee slum gum meal as replacement for maize in...Alexander Decker
This study investigated the potential of using honey bee slum gum meal (HBSM) to replace maize in diets for growing rabbits. Thirty rabbits were fed one of three diets: a control diet with no HBSM, or diets with 25% or 50% of maize replaced by HBSM. Replacing 25% of maize with HBSM did not significantly affect rabbit growth performance or nutrient digestibility. However, replacing 50% of maize with HBSM resulted in lower final weights, daily weight gains, and carcass weights compared to the other diets. The results suggest that HBSM can replace up to 25% of maize in rabbit diets without negatively impacting
Effects of fermented locust bean seed (pakia clapatoniana) as a replacement f...Alexander Decker
This document summarizes a study that evaluated replacing full fat soybean meal with fermented locust bean seed in weaner rabbit diets. Twenty-four weaner rabbits were fed one of four experimental diets containing 0%, 25%, 50%, or 75% fermented locust bean seed replacement. Parameters measured included feed intake, weight gain, water intake, hematological parameters, and feed conversion ratio. Results showed that final weight, weight gain, feed intake, and water intake were significantly affected by diet. Feed conversion ratio and some hematological parameters were not significantly different. Diets with 25% and 50% replacement performed best, while over 75% replacement adversely affected performance. The study suggests fermented locust
Tondini_IL44-15 Effects of nutritional technologies on cattle digestibilitySara Tondini
This study examined the effects of various nutritional technologies on digestibility in cattle fed a corn stalk-based diet. Ninety-six cows were assigned to one of two treatments: Treatment A received a supplement containing Fibrozyme, Bio-Mos, Integral A+, algae, Sel-Plex, and chelated trace minerals. Treatment B received a supplement with inorganic minerals but no other technologies. Treatment A showed a 7% increase in total tract digestibility compared to Treatment B. The results indicate that the nutritional technologies in the Treatment A supplement improved digestibility of the poor quality forage diet.
This document summarizes a study that assessed the impact of supplementing the diets of severely malnourished children in Burkina Faso with Moringa oleifera leaf powder. 110 children aged 6-59 months were randomly assigned to two groups. Both groups received standard nutritional care, but one group received an additional 10g per day of Moringa leaf powder. Children receiving the Moringa supplement had higher average weight gain, a quicker recovery rate, but no significant difference in hemoglobin levels. The Moringa supplementation was found to be effective and safe in improving the nutritional recovery of severely malnourished children.
This study analyzed the microbiological quality of commonly consumed ready-to-eat foods (rice, beans, yam, fufu, and meat) obtained from food vendors at Ekiti State University in Nigeria. Aerobic plate counts and fungal counts were determined for the food samples, with mean plate counts ranging from 1.0 x 102 to 6.0 x 104 CFU/g and fungal counts ranging from 1.3 x 102 to 5.2 x 104 CFU/g. Eleven species of microorganisms were isolated including Bacillus cereus, Escherichia coli, Salmonella spp., and Aspergillus spp. Bacillus cereus was the most frequently isolated organism
Synergetic effect of cassava sievate soybean milk residue mixtures as replace...Alexander Decker
This study investigated replacing maize with cassava sievate/soybean milk residue mixtures in diets for growing rabbits over 56 days. Four diets were formulated with 0%, 25%, 50%, and 75% replacement. Replacing maize with the mixtures significantly improved final weight, daily weight gain, and reduced cost per kg weight gain compared to the control. The 50% replacement diet resulted in the lowest cost per kg gain without affecting digestibility, carcass characteristics, or health. Including the cassava/soybean mixtures can thus partially replace expensive maize in rabbit diets, enhancing growth and reducing production costs for farmers.
Join Us! Professor Ruby Pawankar, President of the World Allergy Organization (WAO), and Professor Motohiro Ebisawa, Chair of the WAO Communications Council, warmly welcome WAO Member Societies to World Allergy Week 2013 (8-14 April). This year’s theme is “Food Allergy—A Rising Global Health Problem”, and there are many ways Member Societies can participate to help highlight food allergies, provide information about the their increasing prevalence, and explain the need for enhanced education and patient care services to improve safey, prevention, and quality of life.
WAO will again provide resources for its member societies to use for local activities.
This study evaluated the effects of fermented and unfermented cocoa pod husk meal on the growth performance and nutrient digestibility of weaned rabbits. Twenty weaned rabbits were assigned to one of five dietary treatments: a control diet without cocoa husk meal, or diets containing unfermented cocoa husk meal or cocoa husk meal fermented for 5, 10, or 15 days. Growth parameters like weight gain and feed intake were measured weekly for 12 weeks, and a digestibility trial was conducted at the end to determine apparent nutrient digestibility. The results showed significant differences in growth performance and nutrient digestibility across the dietary treatments. The control diet resulted in better growth but was more expensive, while the 10-day fer
The study was carried out to determine the effect of fungi contaminated feed on the growth and survival of catfish, Clarias gariepinus juveniles. This research was carried out for a period of twelve weeks. Forty catfish juveniles were stocked at a rate of twenty juveniles per plastic tank. Catfish juveniles in one tank were fed with moldy feed and the control was served with non -moldy feed and was observed for twelve weeks to determine and compare their growth and survival. Catfish juveniles fed with moldy feed had the highest mortality as well as slower growth as compared to the control fed with non-moldy feed. The survival rate of juveniles stocked was 55% and mortality rate was 45% and majority of mortality was from juveniles fed with moldy feed and majority of the survival rate was from juveniles fed with non-moldy feed. Some water quality parameters such as temperature, dissolved oxygen and pH were also taken and no significant difference was observed. Moldy feed or feedstuff should not be used as this can cause great mortality and therefore loss to fish farmers.
Microbiological Assessment and Storage Quality of Expressed Breast MilkAI Publications
The microbiological and storage quality of expressed human breast milk was studied between July and December, 2016. One hundred and twenty working class lactating mothers and thirty lactating mothers visiting Imo State University teaching Hospital Orlu for various health challenges were recruited for the study. They were requested to express 60ml of their breast milk into sterile containers. The milk sample collected from each mother was distributed 10ml into each of 3 sterile containers. One set was heated at 100OC for 1hour in a water bath, 1 set was stored in a refrigerator at – 4OC for 5 days and 1 set was stored on the bench at ambient temperature without any treatment. 0.1ml of each sample was inoculated on laboratory culture media before commencement of storage and 2hours, 6hours, 12 hours, 24 hours and 5days post storage. Eight genera of bacteria: Stapylococcus aureus, Streptococcus viridians, Diphtheroides, Escherichia coli, Klebsiella species, Lactobacillus species, Pseudomonas species and Salmonella species, were isolated from expressed human breast milk samples. The most prevalent bacterium in the milk samples was Staphylococcus epidernidis, followed by Escherichia coli. The least prevalent bacteria were Pseudomonas aeruginosa, Salmonella species and Diphtheroides. No bacterium was isolated from milk samples heated at 100OC and stored in a refrigerator. The total heterotrophic bacterial counts of the milk samples collected from healthy working mothers ranged from 3.2 x 103 to 8.2 x 103cfu/ml, while that of health challenged mothers ranged from 4.3 x 103 to 1.6 x 104cfu/ml. As shown, the bacterial counts of the samples. Out of 30 samples collected from health – challenged mothers, 9 (30%) had total heterotrophic bacteria count ranging from 1.2 x 104 to 1.6 x 104cfu/ml, 21 (70%) had total bacteria count ranging from 4.3 x 103 to 8.6 x 103cfu/ml. Analysis of the data using chi square showed significant difference (p < 0.05) in the total heterotrophic bacterial count of breast milk between healthy working mothers and health challenged mother.
Effects of Probiotics Feeding Technology on Weight Gain of Indigenous Chicken...iosrjce
IOSR Journal of Agriculture and Veterinary Science (IOSR-JAVS) is a double blind peer reviewed International Journal edited by the International Organization of Scientific Research (IOSR). The journal provides a common forum where all aspects of Agricultural and Veterinary Sciences are presented. The journal invites original papers, review articles, technical reports and short communications containing new insight into any aspect Agricultural and Veterinary Sciences that are not published or not being considered for publication elsewhere.
Improving nutritional quality of millet (pennisetum americanum) by solid stat...Alexander Decker
This document summarizes a study that investigated improving the nutritional quality of millet through solid state fermentation using Aspergillus niger and the effects on growth performance of African catfish. Millet was fermented for 84 hours, which increased its protein content and reduced antinutritional phytic acid levels. Five diets with varying inclusion levels of fermented millet (0, 4, 8, 12, 16%) were fed to African catfish fingerlings over 84 days. Fingerlings fed 4% fermented millet had the highest weight gain and protein efficiency and lowest feed conversion ratio, indicating 4% inclusion supported best growth performance without adverse effects.
Microbiological and Physicochemical Properties of Wholegrain Millet Sourdough...Premier Publishers
This study enumerates the bacterial and fungal isolates responsible for the fermentation of millet sourdoughs, evaluates the antimicrobial safety of the sourdough starters and the quality of bread produced thereafter. The individual flours were spontaneously fermented in the ratio 1:1 (w/v) for 48 h. At the end of the fermentation, the microbial consortium of the sourdough meals obtained were determined and also screened for antagonistic activity against selected pathogens. All the sourdough starters revealed strong clearance zones against the selected food borne pathogens with values ranging from 5.00 to 16.1 mm. The proximate compositions of the breads were improved by the sourdough fermentation process compared with the raw flour. The moisture content of flour determined ranged from 7.48 to 11.20% while the protein, fat, ash, crude fibre and carbohydrate were 9.53 to 12.4%; 2.13 to 2.78%; 0.82 to 2.87%; 2.10 to 4.67% and 71.83 to 76.33% respectively. The carbohydrate content of the breads reduced with fermentation and ranged from 63.10% to 73.33% while the protein, ash, crude fibre and fat content increased and ranged from 11.57 to 15.31%; 2.39 to 3.08%; 1.76 to 3.62% and 7.15 to 12.32% respectively. The highest value for calcium 48.86 mg/100 g was exhibited by pearl millet bread. Sensory evaluation showed significant difference (P < 0.05) in the appearance, taste, colour, aroma and texture of the bread samples. The findings have suggested that indigenous wholegrain cereals could be employed for bread production, which has the potential to improve the nutritional profile and safety of cereal fermented foods which forms the bulk of the diet of rural dwellers in sub-Saharan Africa.
Microbial, physical and sensory attribute of cookies produced from wheat flou...Alexander Decker
This document summarizes a study that produced cookies from wheat flour fortified with mushroom flour and spiced with curry leaves (Xylopia aethiopica). The cookies were produced using varying ratios of wheat to mushroom flour and different concentrations of the spice. Testing found that increasing the spice concentration reduced the microbial load of the cookies. Sensory analysis showed consumer preference decreased with higher spice levels. Overall, fortifying wheat flour with mushroom and adding the spice helped control microbial contamination in the cookies but affected taste.
Evaluating pepper (capsicum annuum) and garlic(allium sativum) on performance...Alexander Decker
This study investigated the effects of garlic powder and dried pepper supplementation on performance, egg traits, and serum parameters of old laying chickens. 90 laying hens were fed one of three diets: a control diet or diets with 4g/kg of garlic powder or dried pepper. Results showed garlic improved hen day production and egg quality as indicated by increased albumen index and haugh unit. Egg yolk cholesterol was lower in hens fed garlic. Serum total protein was higher and blood glucose and cholesterol were lower in garlic-fed hens. In conclusion, garlic supplementation improved performance and egg quality, and may increase egg shelf life in old laying hens.
Nutritional and Physicochemical Characteristics of Bread Enriched with Microa...IJERA Editor
The aim of this study was to increase the nutrient content of bread prepared with white flour, using the valuable metabolites included in Spirulina platensis. In this study, conventional breads were added 10% of Spirulina. The nutrient composition, protein and lipid content were evaluated and microbiological and sensory analyses were conducted in the breads with microalgal biomass. The addition of microalgal biomass resulted in protein content increase, ranging from 7.40% to 11.63%. While Calcium, Magnesium and Iron contents of bread with S. platensis were 721.2, 336.6, 41.12ppm, conventional bread contained 261.7ppm Calcium, 196ppm Magnesium, and 8.72ppm Iron. Enrichment with Spirulina had significant influence on the volatile compounds of bread. By using the HS/SPME/GC/MS technique, fourteen volatile compounds were detected in control group and ten compounds were detected in bread with Spirulina. The results for the sensory assessment of bread enriched with Spirulina were considered satisfactory even if some algae flavor in the samples were perceived. Besides, bread with Spirulina stored at room conditions was observed to have a positive effect on the inhibition of mold growth. According to these results, the use of microalgae can enhance nutritional quality of bread without a negative impact on the shelf life of bread
Abnormalities of hormones and inflammatory cytokines in women affected with p...Alexander Decker
Women with polycystic ovary syndrome (PCOS) have elevated levels of hormones like luteinizing hormone and testosterone, as well as higher levels of insulin and insulin resistance compared to healthy women. They also have increased levels of inflammatory markers like C-reactive protein, interleukin-6, and leptin. This study found these abnormalities in the hormones and inflammatory cytokines of women with PCOS ages 23-40, indicating that hormone imbalances associated with insulin resistance and elevated inflammatory markers may worsen infertility in women with PCOS.
A usability evaluation framework for b2 c e commerce websitesAlexander Decker
This document presents a framework for evaluating the usability of B2C e-commerce websites. It involves user testing methods like usability testing and interviews to identify usability problems in areas like navigation, design, purchasing processes, and customer service. The framework specifies goals for the evaluation, determines which website aspects to evaluate, and identifies target users. It then describes collecting data through user testing and analyzing the results to identify usability problems and suggest improvements.
A universal model for managing the marketing executives in nigerian banksAlexander Decker
This document discusses a study that aimed to synthesize motivation theories into a universal model for managing marketing executives in Nigerian banks. The study was guided by Maslow and McGregor's theories. A sample of 303 marketing executives was used. The results showed that managers will be most effective at motivating marketing executives if they consider individual needs and create challenging but attainable goals. The emerged model suggests managers should provide job satisfaction by tailoring assignments to abilities and monitoring performance with feedback. This addresses confusion faced by Nigerian bank managers in determining effective motivation strategies.
A unique common fixed point theorems in generalized dAlexander Decker
This document presents definitions and properties related to generalized D*-metric spaces and establishes some common fixed point theorems for contractive type mappings in these spaces. It begins by introducing D*-metric spaces and generalized D*-metric spaces, defines concepts like convergence and Cauchy sequences. It presents lemmas showing the uniqueness of limits in these spaces and the equivalence of different definitions of convergence. The goal of the paper is then stated as obtaining a unique common fixed point theorem for generalized D*-metric spaces.
A trends of salmonella and antibiotic resistanceAlexander Decker
This document provides a review of trends in Salmonella and antibiotic resistance. It begins with an introduction to Salmonella as a facultative anaerobe that causes nontyphoidal salmonellosis. The emergence of antimicrobial-resistant Salmonella is then discussed. The document proceeds to cover the historical perspective and classification of Salmonella, definitions of antimicrobials and antibiotic resistance, and mechanisms of antibiotic resistance in Salmonella including modification or destruction of antimicrobial agents, efflux pumps, modification of antibiotic targets, and decreased membrane permeability. Specific resistance mechanisms are discussed for several classes of antimicrobials.
A transformational generative approach towards understanding al-istifhamAlexander Decker
This document discusses a transformational-generative approach to understanding Al-Istifham, which refers to interrogative sentences in Arabic. It begins with an introduction to the origin and development of Arabic grammar. The paper then explains the theoretical framework of transformational-generative grammar that is used. Basic linguistic concepts and terms related to Arabic grammar are defined. The document analyzes how interrogative sentences in Arabic can be derived and transformed via tools from transformational-generative grammar, categorizing Al-Istifham into linguistic and literary questions.
A time series analysis of the determinants of savings in namibiaAlexander Decker
This document summarizes a study on the determinants of savings in Namibia from 1991 to 2012. It reviews previous literature on savings determinants in developing countries. The study uses time series analysis including unit root tests, cointegration, and error correction models to analyze the relationship between savings and variables like income, inflation, population growth, deposit rates, and financial deepening in Namibia. The results found inflation and income have a positive impact on savings, while population growth negatively impacts savings. Deposit rates and financial deepening were found to have no significant impact. The study reinforces previous work and emphasizes the importance of improving income levels to achieve higher savings rates in Namibia.
A therapy for physical and mental fitness of school childrenAlexander Decker
This document summarizes a study on the importance of exercise in maintaining physical and mental fitness for school children. It discusses how physical and mental fitness are developed through participation in regular physical exercises and cannot be achieved solely through classroom learning. The document outlines different types and components of fitness and argues that developing fitness should be a key objective of education systems. It recommends that schools ensure pupils engage in graded physical activities and exercises to support their overall development.
A theory of efficiency for managing the marketing executives in nigerian banksAlexander Decker
This document summarizes a study examining efficiency in managing marketing executives in Nigerian banks. The study was examined through the lenses of Kaizen theory (continuous improvement) and efficiency theory. A survey of 303 marketing executives from Nigerian banks found that management plays a key role in identifying and implementing efficiency improvements. The document recommends adopting a "3H grand strategy" to improve the heads, hearts, and hands of management and marketing executives by enhancing their knowledge, attitudes, and tools.
This document discusses evaluating the link budget for effective 900MHz GSM communication. It describes the basic parameters needed for a high-level link budget calculation, including transmitter power, antenna gains, path loss, and propagation models. Common propagation models for 900MHz that are described include Okumura model for urban areas and Hata model for urban, suburban, and open areas. Rain attenuation is also incorporated using the updated ITU model to improve communication during rainfall.
A synthetic review of contraceptive supplies in punjabAlexander Decker
This document discusses contraceptive use in Punjab, Pakistan. It begins by providing background on the benefits of family planning and contraceptive use for maternal and child health. It then analyzes contraceptive commodity data from Punjab, finding that use is still low despite efforts to improve access. The document concludes by emphasizing the need for strategies to bridge gaps and meet the unmet need for effective and affordable contraceptive methods and supplies in Punjab in order to improve health outcomes.
A synthesis of taylor’s and fayol’s management approaches for managing market...Alexander Decker
1) The document discusses synthesizing Taylor's scientific management approach and Fayol's process management approach to identify an effective way to manage marketing executives in Nigerian banks.
2) It reviews Taylor's emphasis on efficiency and breaking tasks into small parts, and Fayol's focus on developing general management principles.
3) The study administered a survey to 303 marketing executives in Nigerian banks to test if combining elements of Taylor and Fayol's approaches would help manage their performance through clear roles, accountability, and motivation. Statistical analysis supported combining the two approaches.
A survey paper on sequence pattern mining with incrementalAlexander Decker
This document summarizes four algorithms for sequential pattern mining: GSP, ISM, FreeSpan, and PrefixSpan. GSP is an Apriori-based algorithm that incorporates time constraints. ISM extends SPADE to incrementally update patterns after database changes. FreeSpan uses frequent items to recursively project databases and grow subsequences. PrefixSpan also uses projection but claims to not require candidate generation. It recursively projects databases based on short prefix patterns. The document concludes by stating the goal was to find an efficient scheme for extracting sequential patterns from transactional datasets.
A survey on live virtual machine migrations and its techniquesAlexander Decker
This document summarizes several techniques for live virtual machine migration in cloud computing. It discusses works that have proposed affinity-aware migration models to improve resource utilization, energy efficient migration approaches using storage migration and live VM migration, and a dynamic consolidation technique using migration control to avoid unnecessary migrations. The document also summarizes works that have designed methods to minimize migration downtime and network traffic, proposed a resource reservation framework for efficient migration of multiple VMs, and addressed real-time issues in live migration. Finally, it provides a table summarizing the techniques, tools used, and potential future work or gaps identified for each discussed work.
A survey on data mining and analysis in hadoop and mongo dbAlexander Decker
This document discusses data mining of big data using Hadoop and MongoDB. It provides an overview of Hadoop and MongoDB and their uses in big data analysis. Specifically, it proposes using Hadoop for distributed processing and MongoDB for data storage and input. The document reviews several related works that discuss big data analysis using these tools, as well as their capabilities for scalable data storage and mining. It aims to improve computational time and fault tolerance for big data analysis by mining data stored in Hadoop using MongoDB and MapReduce.
1. The document discusses several challenges for integrating media with cloud computing including media content convergence, scalability and expandability, finding appropriate applications, and reliability.
2. Media content convergence challenges include dealing with the heterogeneity of media types, services, networks, devices, and quality of service requirements as well as integrating technologies used by media providers and consumers.
3. Scalability and expandability challenges involve adapting to the increasing volume of media content and being able to support new media formats and outlets over time.
This document surveys trust architectures that leverage provenance in wireless sensor networks. It begins with background on provenance, which refers to the documented history or derivation of data. Provenance can be used to assess trust by providing metadata about how data was processed. The document then discusses challenges for using provenance to establish trust in wireless sensor networks, which have constraints on energy and computation. Finally, it provides background on trust, which is the subjective probability that a node will behave dependably. Trust architectures need to be lightweight to account for the constraints of wireless sensor networks.
This document discusses private equity investments in Kenya. It provides background on private equity and discusses trends in various regions. The objectives of the study discussed are to establish the extent of private equity adoption in Kenya, identify common forms of private equity utilized, and determine typical exit strategies. Private equity can involve venture capital, leveraged buyouts, or mezzanine financing. Exits allow recycling of capital into new opportunities. The document provides context on private equity globally and in developing markets like Africa to frame the goals of the study.
This document discusses a study that analyzes the financial health of the Indian logistics industry from 2005-2012 using Altman's Z-score model. The study finds that the average Z-score for selected logistics firms was in the healthy to very healthy range during the study period. The average Z-score increased from 2006 to 2010 when the Indian economy was hit by the global recession, indicating the overall performance of the Indian logistics industry was good. The document reviews previous literature on measuring financial performance and distress using ratios and Z-scores, and outlines the objectives and methodology used in the current study.
Observability Concepts EVERY Developer Should Know -- DeveloperWeek Europe.pdfPaige Cruz
Monitoring and observability aren’t traditionally found in software curriculums and many of us cobble this knowledge together from whatever vendor or ecosystem we were first introduced to and whatever is a part of your current company’s observability stack.
While the dev and ops silo continues to crumble….many organizations still relegate monitoring & observability as the purview of ops, infra and SRE teams. This is a mistake - achieving a highly observable system requires collaboration up and down the stack.
I, a former op, would like to extend an invitation to all application developers to join the observability party will share these foundational concepts to build on:
Why You Should Replace Windows 11 with Nitrux Linux 3.5.0 for enhanced perfor...SOFTTECHHUB
The choice of an operating system plays a pivotal role in shaping our computing experience. For decades, Microsoft's Windows has dominated the market, offering a familiar and widely adopted platform for personal and professional use. However, as technological advancements continue to push the boundaries of innovation, alternative operating systems have emerged, challenging the status quo and offering users a fresh perspective on computing.
One such alternative that has garnered significant attention and acclaim is Nitrux Linux 3.5.0, a sleek, powerful, and user-friendly Linux distribution that promises to redefine the way we interact with our devices. With its focus on performance, security, and customization, Nitrux Linux presents a compelling case for those seeking to break free from the constraints of proprietary software and embrace the freedom and flexibility of open-source computing.
“An Outlook of the Ongoing and Future Relationship between Blockchain Technologies and Process-aware Information Systems.” Invited talk at the joint workshop on Blockchain for Information Systems (BC4IS) and Blockchain for Trusted Data Sharing (B4TDS), co-located with with the 36th International Conference on Advanced Information Systems Engineering (CAiSE), 3 June 2024, Limassol, Cyprus.
Removing Uninteresting Bytes in Software FuzzingAftab Hussain
Imagine a world where software fuzzing, the process of mutating bytes in test seeds to uncover hidden and erroneous program behaviors, becomes faster and more effective. A lot depends on the initial seeds, which can significantly dictate the trajectory of a fuzzing campaign, particularly in terms of how long it takes to uncover interesting behaviour in your code. We introduce DIAR, a technique designed to speedup fuzzing campaigns by pinpointing and eliminating those uninteresting bytes in the seeds. Picture this: instead of wasting valuable resources on meaningless mutations in large, bloated seeds, DIAR removes the unnecessary bytes, streamlining the entire process.
In this work, we equipped AFL, a popular fuzzer, with DIAR and examined two critical Linux libraries -- Libxml's xmllint, a tool for parsing xml documents, and Binutil's readelf, an essential debugging and security analysis command-line tool used to display detailed information about ELF (Executable and Linkable Format). Our preliminary results show that AFL+DIAR does not only discover new paths more quickly but also achieves higher coverage overall. This work thus showcases how starting with lean and optimized seeds can lead to faster, more comprehensive fuzzing campaigns -- and DIAR helps you find such seeds.
- These are slides of the talk given at IEEE International Conference on Software Testing Verification and Validation Workshop, ICSTW 2022.
Climate Impact of Software Testing at Nordic Testing DaysKari Kakkonen
My slides at Nordic Testing Days 6.6.2024
Climate impact / sustainability of software testing discussed on the talk. ICT and testing must carry their part of global responsibility to help with the climat warming. We can minimize the carbon footprint but we can also have a carbon handprint, a positive impact on the climate. Quality characteristics can be added with sustainability, and then measured continuously. Test environments can be used less, and in smaller scale and on demand. Test techniques can be used in optimizing or minimizing number of tests. Test automation can be used to speed up testing.
Pushing the limits of ePRTC: 100ns holdover for 100 daysAdtran
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Cosa hanno in comune un mattoncino Lego e la backdoor XZ?Speck&Tech
ABSTRACT: A prima vista, un mattoncino Lego e la backdoor XZ potrebbero avere in comune il fatto di essere entrambi blocchi di costruzione, o dipendenze di progetti creativi e software. La realtà è che un mattoncino Lego e il caso della backdoor XZ hanno molto di più di tutto ciò in comune.
Partecipate alla presentazione per immergervi in una storia di interoperabilità, standard e formati aperti, per poi discutere del ruolo importante che i contributori hanno in una comunità open source sostenibile.
BIO: Sostenitrice del software libero e dei formati standard e aperti. È stata un membro attivo dei progetti Fedora e openSUSE e ha co-fondato l'Associazione LibreItalia dove è stata coinvolta in diversi eventi, migrazioni e formazione relativi a LibreOffice. In precedenza ha lavorato a migrazioni e corsi di formazione su LibreOffice per diverse amministrazioni pubbliche e privati. Da gennaio 2020 lavora in SUSE come Software Release Engineer per Uyuni e SUSE Manager e quando non segue la sua passione per i computer e per Geeko coltiva la sua curiosità per l'astronomia (da cui deriva il suo nickname deneb_alpha).
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Full-RAG: A modern architecture for hyper-personalizationZilliz
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Building RAG with self-deployed Milvus vector database and Snowpark Container...Zilliz
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Maruthi Prithivirajan, Head of ASEAN & IN Solution Architecture, Neo4j
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A tale of scale & speed: How the US Navy is enabling software delivery from l...sonjaschweigert1
Rapid and secure feature delivery is a goal across every application team and every branch of the DoD. The Navy’s DevSecOps platform, Party Barge, has achieved:
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Development teams can ship efficiently and ensure applications are cyber ready for Navy Authorizing Officials (AOs). In this webinar, Sigma Defense and Anchore will give attendees a look behind the scenes and demo secure pipeline automation and security artifacts that speed up application ATO and time to production.
We will cover:
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20240605 QFM017 Machine Intelligence Reading List May 2024
Dietary fortification of sorghum ogi using crayfish (paranephrops planifrons) as supplements in infancy
1. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol.15, 2013
1
Dietary Fortification of Sorghum-Ogi using Crayfish
(Paranephrops planifrons) as Supplements in Infancy
Ajanaku Kolawole Oluseyi1*
Ajani Oluwafunmilola2,3
Siyanbola Tolutope Oluwasegun1
Akinsiku Anuoluwa
Abimbola1
Ajanaku Christiana Oluwatoyin1
and Oluwole Olubusola1
1. Department of Industrial Chemistry, College of Science & Technology, Covenant University, P.M.B.
1023, Ota, Nigeria.
2. Centre for Cellular and Molecular Biology, Uppal Road, Hyderabad-500 007, India.
3. Department of Fisheries, University of Ibadan, Ibadan, Nigeria.
* E-mail of the corresponding author: kola.ajanaku@covenantuniversity.edu.ng
Abstract
Malnutrition in neonates is a concern in developing countries where there is deficiency in nourishing foods for
young ones. The utilization of fresh crayfish (Paranephrops planifrons) in enhancing the nutrient value of
commonly used sorghum grain weaning food for infancy was investigated. The study was carried out using a 10
– 50 wt% mixture of sorghum grain and crayfish in three categories of soaked sorghum grains with unroasted
crayfish (Case A); de-hulled roasted sorghum grains with roasted crayfish (Case B) and de-hulled, un-roasted
sorghum grain with un-roasted crayfish (Case C). The proximate analysis, functional and pasting properties in
addition to taste panel evaluation of the batch composition were determined. The result indicated beneficial fat
and protein contents of the blend with increase addition of crayfish with Case B and Case C preferred. The
overall acceptability at 5% confidence level of organoleptic evaluation identified Case B with over 70%
acceptance value, while the amylograph pasting analysis indicated that crayfish blend improved the stability of
sorghum-ogi, hence it is beneficial as weaning food for infancy.
Keywords: Crayfish, sorghum-ogi, amylograph pasting, infant nutrition, organoleptic test.
1. Introduction
The development and growth of infants is a function of appropriate diet taken especially during the first twenty
four months of their life. The World Health Organization (WHO) has suggested that children should be breast
fed for at least first six months after which supplementary foods can be introduced to bridge the energy, iron and
vitamin A gaps that may arise in breastfed infants during the first six months (WHO 2001; WHO 2002). Only
one-third of breastfed babies between the ages of 6 and 23 months received age appropriate dietary diversity and
proper feeding frequency (WHO 2011). Breast milk contains several immune components with specific
modulating potentials, which are known to have a clear role in immune mediated disease resistance later in life.
From research findings, most diseases that neonates are predisposed to after weaning are mostly as a result of
lack of appropriate nutrients that assist in the fortification of their immune system (Pierro and Eaton 2008;
Monte & Giugliani 2004; Hay et al. 2004;Young & Drewett 2000). Research studies indicated that early
introduction of solid food at < 3 months of age is always associated with lower family socioeconomic position
which results in inability to meet infant nutritional demands. This malnutrition increases susceptibility to
infectious diseases and affects child mortality from diseases such as diarrhea, whooping cough, and acute
respiratory infection (Lin et al. 2013; Uwaegbute & Nnanyelugo 1987). Good nutrition at this age is crucial, as
unavailability of certain key nutrients for a given age could result in physical and mental retardation that may be
irreversible. This also reduces the capacity of the host to resist the consequences of such infection, thereby
making death inevitable for some.
The World Health Organization associates 35 percent of diseases in children under 5 with malnutrition
(WHO/UNICEF 1988). In Nigeria, the neonatal mortality estimated about a decade ago reported 71 of every
1000 children (Grant 2001). The energy and protein intake of infants and children of the low-income group has
been discovered to be one of the factors responsible for one-third of the infants suffered varying degrees of
malnutrition (2%) and were wasted (7%) and stunted (32%) and with 28% prevalence for underweight (UNICEF
2012; Shafique et al. 2007; Akinrele & Omotola 1986). It is therefore clear that during the period of weaning,
these infant are very vulnerable to malnutrition, and one of the major factors is traced to inadequate food intake,
hence they cannot resist these infections (Musaiger et al. 2011; Onofiok & Nnanyelugo 2005). The frequent
occurrence of such infections leads to malnutrition because of increased energy and nutrient requirements
coupled with poor absorptive capacity. This in turn affects the nutritional status of the child and further lowers
resistance to infection.
2. Food Science and Quality Management www.iiste.org
ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online)
Vol.15, 2013
2
In Nigeria, the usual first weaning food is called Ogi, or dogit and is made from maize, millet, or guinea corn,
which most mothers introduce at three to six months of age. Majority of families from low-income groups
seldom feed their neonates with meat, eggs, or fish, because of socio-economic factors. Instead, they feed their
infants with the usual first weaning food called pap or ogi, which is made from maize (Zea mays), millet
(Pennisetum americanum), or guinea corn (Sorghum) (Ajanaku et al. 2012; Ijarotimi & Ogunsemore 2006).
However, pap contains only 310 kcal/100g of Energy, 1.8% protein and less than 1% fat, as compared with 9%
protein and 4% fat obtained from original corn. This is because considerable losses occur during the
fermentation process of 2-3 days, which is followed by wet-milling and wet-sieving. Therefore, as cereals that
are generally low in protein and are limiting in some essential amino acids, supplementation of cereals with
protein sources becomes inevitable to increase protein content of weaning food. Hence, this study was conducted
to evaluate the nutritional value of complementary feeding using crayfish (Paranephrops planifrons) as
supplements to enhance the popular weaning food (ogi) for babies in Nigeria.
2. Sample Preparation
Sorghum grain, obtained at Nigerian Brewery Plc, Lagos and Fresh crayfish from Institute of oceanography,
Lagos were mixed in ratio 90:10, 80:20, 70:30, 60:40, and 50:50 weight %. The sorghum grain (1000 g) was
processed in three categories of soaked, milled, sieved and dried; the second category was de-hulled and roasted
at 65o
C and milled to 100 mesh; the third category was de-hulled, unroasted and passed through 100 mesh BS
size. The sorghum grain was prepared by soaking in 5 litre of water for 72 hrs, milled using Hobart mixer at
medium speed for 7 min and the slurry passed through 100 mesh. The suspension obtained was left to stand for 1
hr for the ogi to settle. The supernatant was decanted and the ogi collected was sieved and oven dried at 70o
C for
2 days and stored in an airtight container. The crayfish was also processed in two categories of roasted and un-
roasted. Fresh weighed crayfish (200 g) was slightly roasted at 75o
C to edible state without allowing it to burn.
The grains were grounded in Hobart mixer, afterwards sieved with 100 mesh BS and kept in an airtight container.
2.1 Preparation of the sorghum-ogi blends
100 weight % of sorghum-ogi (dry basis) was mixed with 10 - 50 g of crayfish (dry basis) as shown in Table 1
while 0 g of crayfish was used as control based on the three batch formulations: Case A – soaked sorghum flour
with unroasted crayfish; Case B - de-hulled and roasted sorghum with roasted crayfish and Case C – de-hulled
and un-roasted sorghum with un-roasted crayfish. The recipe was mixed in a Hobart mixer for 5 min after
adding 20 ml of distilled water. Hot, boiling distilled water was added to each blend and thoroughly mixed to
obtain ogi-slurry, cooled to room temperature and analysed.
2.2 Experimental
Moisture content, ash content, crude fat and total nitrogen by the standard micro-kjeldahl method were
determined using the method of AOAC (1984); (1975). The percent nitrogen was converted to crude protein
using 6.25 factor while the carbohydrate content was determined by difference. The pH of the sample blends
were measured on a unican model pH meter which had been previously standardized with buffer solutions of pH
4 and 9. Titratable acidity was determined by method of Banigo & Muller (1972). Diastatic activity was
determined using Blish and Sandstedt method as described by Kent-Jones & Amos (1967). Sugar analysis was
determined using the AOAC (1975) method. Vitamin C (ascorbic acid) was determined by the oxidation -
reduction method based on the reduction of indophenol dye by an acid extract of the ascorbic acid. The bulk
density of the samples was determined by method of Narayana & Narasinga-Rao (1984) while Water Absorption
Capacity was calculated by method of Solsulski (1962). Pasting viscosity was determined on a brabender
Amylograph by method described by Adeyemi (1983) and Banigo et al. (1974). Assessment by a ten-man
panelist comprising of tasters who were familiar with the product was carried out on the sorghum-ogi-crayfish
porridge batch samples. The assessment was based on a 7-point Hedonic scale for taste, appearance, texture,
colour and acceptability. The data obtained were in triplicates and are subjected to analysis of variance.
3.0 Result and Discussion
The result of the chemical composition of the recipe materials used in the study is shown in Table 2. The result
typified any blend of sorghum with crayfish will result in a balanced meal with nutitional value that satisfy the
needs for energy and protein. Whenever there is deficiency of protein and energy, there will be negative
manifestations, ranging from weight loss to growth retardation which is associated with deficiencies of vitamins
and minerals (e.g. vitamin A, iron and calcium) which, finally may result in clinical manifestations like
marasmus and kwashiorkor. The chemical composition obtained from the two recipe connotes that resulting diet
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from the two blend will be rich in Carbonhydrate, Protein, Iron, Calcium and Vitamin A. The increase in protein
value will be majorly contributed by the addition of crayfish (73.8%) while carbonhydrate (65%) and vitamin A
(290 IU) will be from sorghum grain. Iron and calcium enrichment will be from contribution of the two recipes.
3.1 Effect of crayfish blending on the proximate analysis of ogi recipe
The moisture content of food sample is an indication of the safety and microbial stability of food, hence samples
are always preferred dried below critical moisture content. Knowledge of the moisture content is frequently
necessary in order to predict the behavior of foods during processing since this affect factors like mixing, drying,
and even packaging. In Figure 1a, the moisture content of the three blends against the batch compositions are
shown. It was observed that Case A has the highest value of moisture as compared with other cases. This is
definitely expected because the composition is made up of soaked and then dried sorghum mixed with unroasted
crayfish which has added to the total moisture of the food material. Roasting of the food materials has helped in
achieving minimal moisture content as observed in Cases B and C, which has also added value to the texture,
taste, appearance and stability of the foods with Case C preffered over Case B. This result is comparable with the
results of the Nikzadeh & Sedaghat (2008) on the effect of both roasting temperature and storage period having
significant effect on moisture content, textural changes and sensory attributes of food samples.
The ash content as well as the protein content of all the blends increases with increase in the content of crayfish
with Case C having highest value in batch F (50/50 wt%). Protein is seen as the building block of life that is
necessary for repairs and maintenance of the body system. It becomes necessary for neonates to have enough
content of such for development and growth once weaning begins. A closer observation on Figure 1c revealed
that Batch F has highest value in all cases observed in this work, with implication that this batch will be suitable
to supply the required essential amino acid for nutritional based food for neonates with high protein content.
The fat requirement for neonates is essential for the development of brain especially for children under two years
of age, which is much different from the nutritional recommendation for adults. Figure 1d revealed the fat
content of the blend samples with batch composition. It was observed that the introduction of crayfish in the
blend increased the fat content of all the batches when compared with the control, with Case A and B having
good value in Batches B and F. In order to meet requirement for fat content, two blends in relative composition
of 10% and 50% of crayfish respectively, depending on processing, is required. When the protein content of
these same batches was compared, an observation to avoid obesity became pertinent, with awareness that too
much fat content may result to plumpness. In order to sustain a sense of balance between fatness and protein
content, Batch F cases B or C is preferred because of high protein content and average fat content thereby
making the supplement a balanced diet for neonates.
Figure 1e shows the CHO content of the blend against the batch composition. As it was expected, the CHO
content reduced with increase in crayfish content with Case A having the lowest value in Batch F composition.
3.2 Taste panel assessment of crayfish-ogi blends
The taste panel assessment of the blends is shown in Table 4 for quality attribute for all the samples. The results
were in triplicates and were treated with analysis of variance method with obtained values plotted and analysed.
The results analysed for taste, texture and sweetness indicated Control and Cases B blends to be significantly
different from the other samples at 5% confidence level with the control only significantly difference from other
samples for texture. This typified that Case B is mostly preferred after the control sample. Furthermore, Case A
blend is preferred for colour and flavor and is also significantly different from the other blends apart from the
control blend. For overall acceptability, Case B has value above 70% while other cases are less than 70%
acceptance.
3.3 Amylograph pasting viscosity of crayfish-Ogi Blends
Crayfish is robust for consumption by virtue of the nourishment in terms of total fat, cholesterol, sodium as well
as protein that it contains. In addition, there is also a healthy supply of vitamin D and A, calcium, potassium,
copper and zinc in crayfish with no adverse effect on the physiology of the body system (Ravichandran et al.
(2009); Ojewola & Annah (2006); McDonald et al. (2000). According to the LSU Agricultural Centre, crayfish
meat is more easily digested than other types of meat due to its short muscle fibers. Crayfish included in the diet
may offer some of the health benefits ascribed to seafood in general, including protection against cancer, asthma
and heart disease (Heli & Brandy (2013). The amylograph pasting viscosity result of the samples is presented in
Table 4. The peak viscosity (Vp) ranged between 320 for control and 340 B.U for 50%wt substitution with
temperature at peak viscosity in the range of 91 – 96 o
C; indicating that addition of crayfish did not significantly
alter the swelling property of ogi. Stability value of the starch (Vp – Vr) decreased from 100 B.U to 50 B.U at
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50%wt level of crayfish addition. This is an indication that crayfish tends to improve the stability of sorghum ogi.
Though, an increase of 10 B.U. was observed at the 10%wt addition, nut this later decreased as the crayfish level
increased. Set back values (ve – vp) ranged between 470 and 530 B.U. while the gelatinization index (ve – vr)
was in 590 and 610 B.U range. Therefore, it could be inferred that the pasting characteristics of sorghum crayfish
ogi blends are not significantly different from the normal sorghum ogi other factors affecting pasting viscosity
being equal.
5. Conclusion
In the light of the current finding of fortification of the popular sorghum-ogi weaning food in Nigeria with
crayfish; it is concluded that these crayfishes are the good source of protein as well as essential minerals that is
required as immediate nourishment when babies reach weaning stage. It is well understood from the current
study that crayfish has its own nutritional value parameters which helps in the enhancing the dietetic sense of
sorghum to meet its usage as weaning food. The nutritional parameters could be beneficial as constituent of a
staple diet even for adults feeding formulation, thereby enhancing crayfish application in food industry.
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First Author: Ajanaku Kolawole Oluseyi became a member of Chemical Society of Nigeria, in 2000; and a
member, Science Association of Nigeria in 2007. He also became a member of American Chemical Society in
2010. He was born in Ilesa, OsunState on the 24th
September 1968. He had B.Sc. (1992), M.Sc. (1995) and Ph.D
(2009) in Industrial Chemistry at University of Ibadan, Ibadan, Oyo State, Nigeria. He was a recipient of the
2011- CSIR-TWAS Postdoctoral Fellowship Award. His field of research is on food chemistry and waste
management.
Second Author: Ajani Oluwafunmilola became a member of Society of Toxicology in 2009, Third World
Organization of Women in Science (TWOWS) in 2010 and a member of African Society of Toxicology in 2012.
The co-author was born in Ogbomoso, Nigeria on the 21st
May, 1969. The co-author has B.Sc. and M.Sc. in
Fisheries Management at the University of Ibadan, Ibadan, Oyo State, Nigeria in 1995 and 1999 respectively.
She obtained Ph.D degree in Fisheries Management at the same Institution in year 2006. She won TWAS-CSIR
Postdoctoral fellowship award in 2011 as well as the Marshav fellowship in year 2012. Her field of research is
on Fisheries Management.
Third Author: Siyanbola Tolutope Oluwasegun became a member of Chemical Society of Nigeria in 2006, and
also a member of American Chemical Society in 2003. The co-author was born on 16th
October, 1974 at Ikeja,
Lagos State. He had studied at the University of Ado-Ekiti, Nigeria now Ekiti State University and at the Federal
University of Technology, Akure, Nigeria were he obtained B.Sc. in Chemistry and M.Tech., Industrial
Chemistry respectively. Presently, he has completed his P.hD post field presentation under the first author’s
supervisorship and awaiting final examination in Chemistry. He was a recipient of 2010 TWAS-CSIR pre-
doctoral fellowship. His research work centres on industrial chemistry.
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Fourth Author: Akinsiku Anuoluwa Abimbola is a member of Chemical Society of Nigeria and also a member
of Africa Research Net in 2011. She was born on 27th September, 1979 in Abeokuta, Ogun State, Nigeria. She
owns Bachelor of Science Degree (B.Sc) in Chemistry, Masters of Science (M.Sc) in Industrial Chemistry, all
from the University of Agriculture, Abeokuta (UNAAB), Ogun State, Nigeria. She is presently undergoing
Doctor of Philosophy programme in Chemistry under the first author’s mentorship.
Fifth Author: Ajanaku Christiana Oluwatoyin became a member of Chemical Society of Nigeria in 2010 and
also a member of Science Teacher Association of Nigeria in 2003. She was born on 27th
December, 1970. She
had B.Sc. Chemistry from University of Ibadan, Ibadan, Oyo State, Nigeria in 1992 and M.Sc. Chemistry from
Covenant University, Ota, Ogun State, Nigeria in 2012. She is currently on her Doctor of Philosophy programme
in the field of Chemistry in Covenant University.
Table 1: Proportion of components in each batch composition (wt%)
Sample A B C D E F
Crayfish (g) 0 10 20 30 40 50
Sorghum (g) 100 90 80 70 60 50
Table 2: Chemical composition of Compounding Materials
Sorghum (De-hulled) Crayfish (Un-roasted)
Moisture, % 11.3 19.04
Protein, % 12.9 73.81
Fat, % 3.7 0.92
Fiber, % 1.2 0.22
Ash, % 1.7 0.96
CHO, % 65.3 0.86
Calcium, mg 62 21
Iron, mg 331 45
Vitamin C, mg 2.0 0.38
Vitamin A, IU 290 18
Table 3. The pH, diastatic activity, bulk density and water absorption capacity of crayfish-ogi Blends
Sample pH Diastatic Activity
(mg maltose/100g)
Bulk density (g/ml) Water Absorption
capacity (ml)
A 4.48 ± 0.01 24.4 ± 2.12 0.838 ± 0.003 72.00 ± 2.61
B 5.22 ± 0.01 29.9 ± 3.11 0.732 ± 0.052 66.13 ± 4.26
C 5.26 ± 0.02 36.5 ± 2.22 0.712 ± 0.120 59.15 ± 3.52
D 5.62 ± 0.01 52.8 ± 2.59 0.545 ± 0.026 56.14 ± 3.29
E 5.98 ± 0.02 59.3 ± 2.48 0.447 ± 0.008 39.17 ± 2.32
F 6.11 ± 0.5 64.7 ± 3.58 0.349 ± 0.005 59.13 ± 3.68
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Table 4. Amylograph Pasting Characteristics of Crayfish-Ogi Blends
Tp = Pasting Temperature; Mg = Gelatinazation time; Tvp = Temperature at peak viscosity; Vp = Peak viscosity
during heading; Mn = Time to reach peak viscosity; Vi = viscosity at 950
C; Vr = viscosity after 30min holding at
950
C; Ve = Viscosity on cooling to 500
C; Mn – Mg = Ease of cooling; Vp – Vr = Stability of the starch; Ve – Vp
= Set back value; Ve – Vr = Galetinization index; B.U = Bradender unit.
(a)
(b)
(c)
A B C D E F
6
8
10
12
14
16
MoistureContent(%)
Batch Composition (wt%)
Case A
Case B
Case C
A B C D E F
1
2
3
4
5
6
7
8
9
AshContent(%)
Batch Composition (wt%)
Case A
Case B
Case C
A B C D E F
2
3
4
5
6
7
8
9
10
ProteinContent(%)
Batch Composition (wt%)
Case A
Case B
Case C
Sample Tp
(mins)
Mg
(mins)
Tvp
(0
C)
Vp
(B.U)
Mn
(min)
Vi
(B.U)
Vr
(B.U)
Ve
(B.U)
Mn-
Mg
(B.U)
Vp-
Vr
(B.U)
Ve-
Vp
(B.U)
Ve-Vr
(B.U)
A 78 37 91 320 45 270 200 790 8 100 470 590
B 81 36 92 330 41 285 210 820 5 120 490 610
C 81 34 93 325 38 310 220 810 4 105 485 590
D 85 34 95 340 36 325 240 835 2 100 495 595
E 86 36 95 310 37 340 250 855 1 60 545 605
F 89 36 96 320 37 348 270 850 1 50 530 580
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(d)
(e)
(f)
Figure 1: Variation of proximate parameters with batch composition in cases considered (a) Moisture (b) Ash
(c) Protein (d) Fat (e) Carbonhydrate and (f) Fibre contents.
All the values presented are in triplicate and values are significantly different at p<0.05.
A B C D E F
4
6
8
10
12
14
FatContent(%)
Batch Composition (wt%)
Case A
Case B
Case C
A B C D E F
50
55
60
65
70
75
80
85
CarbonhydrateContent(%)
Batch Composition (wt%)
Case A
Case B
Case C
A B C D E F
1.5
2.0
2.5
3.0
3.5
4.0
FibreContent(%)
Batch Composition (wt%)
Case A
Case B
Case C
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Figure 2: Variation of organoleptic test of batch composition with panel accessment score
Taste Textr Colour Flav Sweet App. O. Accept
6
7
8
9
10
Accessmentscore(10%)
Organoleptic Test
Case A
Case B
Case C
Control