Food sciences and nutrition

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

Two ready-to-use complementary foods (RUCF) were formulated using fermented or malted locally available cereals and pulses. Dehydrated fruit or vegetable powders were incorporated in the RUCF. The RUCF were analyzed for physical properties, proximate constituents, selected nutrients and shelf life was studied. Moisture and protein content of the malted mix was lower than the fermented mix, but fat content was similar. Both RUCF provided 4Kcal/g. Total iron content of the fermented mix was higher (10.1mg%) than the malted mix (8.2mg%). Total zinc content of both RUCF was similar (4mg %). Calcium content of the malted RUCF (234mg%) was higher than the fermented mix (192mg%). Phytate content of both RUCF was 219 – 262 mg%. Packed bulk density of both RUCF was 0.7g/ml, water absorption capacity was 0.3ml/g. Both RUCF had >70% dispersibility. Compared to the RDA for 1 – 3 year olds, the RUCF contributed 40% energy, >60% protein, >90% iron, >80% zinc and >30% calcium of the...

Nutrition plays a role in the etiology of osteoporosis. Two of the most important nutrients for bone health are calcium and vitamin D. Plasma 25-hydroxyvitamin D [25-(OH) D] is the most sensitive clinical index of vitamin D status and has been found to be positively related to ...

Objective: The objective of this study was to carry out a comparative proximate and dietary fibre analysis of some leafy vegetables commonly consumed in the Niger Delta region, Nigeria. Methodology: The selected vegetables were Ugu leaf (Telfairia occidentalis), Water leaf (Talinum triangulare), Bitter leaf (Vernonia amygdalina), Scent leaf (Ocimum gratissimum) and Green leaf (Spinacia oleracea). These leaves were harvested from the University school farms of University of Uyo, Akwa Ibom, Rivers State University and Delta State University to represent the Niger Delta region of Nigeria. The samples were analyzed for proximate composition and dietary fibres using standard methods. Results: Moisture, ash, fat, crude protein, crude fibre and carbohydrate contents of the leafy vegetables ranged from 70.95-92.11%, 1.90-5.18%, 0.07-1.47%, 1.54-8.78%, 1.90-7.89% and 1.42-10.54%, respectively. Total dietary and insoluble fibres of the vegetables grown in Niger Delta regions of Nigeria ranged...

This study was to investigate the effects of wheat flour substitution with legume flour (mung bean and chick pea) in cookies in terms of the physicochemical and organoleptic properties. Three formulations of cookies were prepared from (a) Control (100% wheat flour), (b) Mung bean (50% wheat flour + 35% mung bean flour + 15% corn flour) and (c) Chickpea (50% wheat flour + 35% chickpea flour + 15% corn flour). The physicochemical and organoleptic attributes of the three types of cookie were evaluated. Results showed significant different (p<0.05) in terms of ash, protein, crude fibre and total carbohydrate among cookies. Chickpea cookies was significantly (p<0.05) highest in protein and resistant starch content among the three types of cookies. The mung bean cookies was significantly (p<0.05) highest in weight, diameter, height and spread ratio. Textural measurement showed chickpeas cookies was significantly highest (p<0.05) in hardness, crispiness, elasticity, gumminess, ...

Objective: The objective of this study was to carry out a comparative proximate and dietary fibre analysis of some leafy vegetables commonly consumed in the Niger Delta region, Nigeria. Methodology: The selected vegetables were Ugu leaf (Telfairia occidentalis), Water leaf (Talinum triangulare), Bitter leaf (Vernonia amygdalina), Scent leaf (Ocimum gratissimum) and Green leaf (Spinacia oleracea). These leaves were harvested from the University school farms of University of Uyo, Akwa Ibom, Rivers State University and Delta State University to represent the Niger Delta region of Nigeria. The samples were analyzed for proximate composition and dietary fibres using standard methods. Original Research Article Orisa et al.; AFSJ, 18(4): 19-26, 2020; Article no.AFSJ.59072 20 Results: Moisture, ash, fat, crude protein, crude fibre and carbohydrate contents of the leafy vegetables ranged from 70.95-92.11%, 1.90-5.18%, 0.07-1.47%, 1.54-8.78%, 1.90-7.89% and 1.42-10.54%, respectively. Total dietary and insoluble fibres of the vegetables grown in Niger Delta regions of Nigeria ranged from 4.10-23.12%. Dietary fibre of pumpkin leaves grown in Rivers and Akwa Ibom states as well as scent leaf from Rivers state were significantly (p<0.05) higher than vegetables from other states. Conclusion: The result of this study therefore reveals that the proximate composition and dietary fibre content of the vegetables were significantly (p<0.05) affected by the locations in which they were harvested.

Flax seed (Linum usitatissimum) is popularly known as Alsi, Jawas, Aksebija, etc. in Indian languages, is a blue flowering crop that produces small, flat seeds ranging in colour from golden yellow to reddish brown. Flaxseed contains good amount of α-Linolenic Acid (ALA), omega-3 fatty acid, protein, dietary fiber, lignan specifically Secoisolariciresinol diglucoside (SDG). ALA is beneficial for infant brain development, reducing blood lipids and cardiovascular diseases. Flaxseed proteins (10.5% to 31%) are relatively high in arginine, aspartic acid and glutamic acid whereas lysine, methionine and cystine are limiting amino acids. Flaxseed dietary fiber exhibits positive effect to reduce constipation, to keep better bowel movement and as hypocholestermic agent. Flax seed contains dietary fibres and omega-3 fatty acids in the form of ALA, which can help reduce the risk of cancer, particularly breast and colon, by
blocking tumour formation. Flax seed is an emerging as one of the key source of phytochemicals in the functional food area. The use of flax seed in different food products will be beneficial to protecting against cancer, heart disease, diabetes and lowering cholesterol level.

Background: The principle of food hygiene implies that there should be minimal handling of food items. Food handlers
are thus expected to observe proper hygiene and sanitation methods as the chances of food contamination largely
depend on their health status and hygiene practices. Objective: This study assessed the food hygiene practices of food
handlers and made recommendations for improved food safety measures within food establishments in the Federal Capital
Territory. Materials and Methods: The study design was cross-sectional descriptive. A multistage sampling technique was
employed to select 168 food handlers of various types. Data was collected using a mix of quantitative methods (structured
interviewer-administered questionnaires and observation checklist). Data were analyzed using the statistical package for social
sciences version 14. Results: Four categories of food handlers were identified in 45 food establishments. Seventy‑one (42.3%)
of the subjects are males, whereas 97 (57.7%) are females. Most of them, 122 (72.7%), had secondary education and above, whereas 46 (27.3%) had primary education and below. One hundred and fifty (89.3%) of them wash their hands after the use of toilets, whereas only 44 (26.7%) change their hand gloves at work. One hundred and twenty (71.4%) of them undergo regular medical checkup, whereas 53 (31.5%) are isolated from workplace when ill. A few of them, 51 (30.4%) use sanitizers/
disinfectants at workplace, whereas 38 (22.6%) check food temperature with thermometer. Also, 103 (61.3%) use ideal waste disposal methods at workplace (P < 0.01). Conclusion: Establishments should train staff regularly on basic personal hygienic techniques, self care and good house-keeping practices.

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