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Introduction: Meat quality has turned into a noteworthy worry for the meat division of the poultry business the rise and expanded rate of turkey and oven bosom meat with pale, delicate and oxidative (PSE) attributes similar to the condition in pork has turned out to be one of the significant issues influencing the poultry business today the unusual pale shading and over the top exudates that describes this meat is unsatisfactory to purchasers and antagonistically influences showcase potential moreover, the utilization of this sort of meat in the assembling of additionally handled items as often as possible outcomes in poor preparing yields and quality. What’s more, this article concentrated on evaluating the elements influencing the timeframe of realistic usability of crisp meat. Literature review: Meat quality is a term used to depict the general meat attributes including its physical, synthetic, morphological, biochemical, microbial, tangible, mechanical, sterile, wholesome, culinary properties Appearance, surface, deliciousness, wateriness, solidness, delicacy, scent, and flavor are among the most essential and discernible meat includes that impact the underlying and last quality judgment by buyers when obtaining a meat item besides, quantifiable properties of meat, for example, water holding limit, shear constrain, trickle misfortune, cook misfortune, pH, timeframe of realistic usability. Conclusion: Meat quality has turned into a noteworthy worry for the meat division of the poultry business the development and expanded the frequency of turkey and oven bosom meat with pale, delicate and oxidative (PSE) attributes comparable to the condition.

Bread prepared by incorporating powders of fruits (banana -10%, 20%; aonla - 5%, 10%; sapota - 10%, 20%;) at different proportions to the standard recipe were evaluated for various physico-chemical and sensory parameters. Addition of banana, sapota and aonla powder enhanced nutritional quality in terms of crude fiber and carbohydrates. Incorporation of banana, aonla and sapota powder in bread resulted in decrease in gluten, protein and total sugar content of breads from 18.33 to 11.66 per cent and 11.31 to 8.51 per cent, 6.52 to 5.03 per cent, respectively. Water activity and moisture content in breads varied from 0.77 (5% aonla powder) to 0.82 (20% banana and 20% sapota powder) and 29.16 per cent (10% aonla powder) to 41.00 per cent (20% aonla and 20% sapota powder), respectively. Colour values (L*, a*, and b*) differed from 69.46 (control) to 45.92 (20% sapota powder), 4.4 (20 % sapota powder) to -0.68 (control), 12.11 (10% aonla powder) to 6.69 (10% banana powder) indicating greater lightness of bread made from 100 per cent refined wheat flour. Sensory analysis revealed that breads incorporated with sapota and banana powders up to 20 per cent and aonla powder up to 5 per cent did not affect the sensory qualities.

Two different potato based ready-to-eat (RTE) snacks were prepared using high temperature short time (HTST) air puffing followed by oven toasting and evaluated for its nutritional changes that took place during high temperature short time air puffing and oven toasting process. The nutritional composition of initial samples before puffing and oven toasting and final products were measured in terms of moisture content (% db), protein (%), fat (%), ash (%), crude fiber (%), carbohydrates (%, by difference), ascorbic acid content (mg/100g), nitrogen solubility index (%), protein digestibility (%), trypsin inhibitor activity (%), calorific value (Kcal/100g) and protein energy ratio. Significant increase in protein (56.67%), ash (70.49%), crude fiber (27.2%) and protein energy ratio (63.20%) were recorded in RTE potato-soy snack as compared to RTE potato snack due to addition of soy flour (10.26%) in the product.

Feed security is a current international problem. It has been seen that worldwide population is growing and the constant urbanization and rising middle class have increased the global demand for food, especially for animal-based protein sources. Therefore, it is necessary to evaluate what is eaten and what is produced to find new options of underutilized food to satisfy this demand and meet basic requirements of nutrition. Insects in Africa, Asia, Australia, and Latin America are a regular part of the local diets of different ethnic groups, as a cheap source of food to meet nutrition requirements for human health. Chicatana ant, (Atta mexicana) consumed in Mexico, is one of the common edible insects. These ants come out of their nests during the first strong rains of the year and are thus gathered in this period. The adult stage of Hymenoptera order has important macronutrient content, such as protein, lipids, and carbohydrates, essential for human nutrition. The aim of this research was to assess the nutritional content of Chicatana ants, an adult stage of the Formicidae family, and its link with a positive impact in human health. Sample was collected in summer 2017 in Oaxaca city, and analyzed according to AOAC techniques, 1995. Results are the mean of three determinations. Data obtained was: Protein 31.88%, Lipid 34.65%, Fiber 6.13%, Minerals 7.58%, and soluble Carbohydrates 19.76%. Chicatana ant is not only a good source of macronutrients for body maintenance, but also for health improvement of human beings. They provide high quality proteins, essential for the human body and to enhance the immune system. Carbohydrates content in Chicatana ant are low; however, the protein excess by gluconeogenesis process provide glucose, which canbalance the requirements of soluble carbohydrates. Its fiber content helps digestion processes and microbiota maintenance. Minerals were not assessed individually.

A study was taken up to test the Glycemic Index (GI) of foxtail millet (Setaria Italica). Six healthy subjects between 22-28 years were selected and informed consent was taken from all of them. White bread was used as the standard food. Test foods used were uncoated foxtail millet and coated foxtail millet prepared in the form of rice (millet was cooked only with water). White bread and all the test foods containing 50g of carbohydrates each were given to the subjects. The coatings used on the foxtail millet were gum acacia, fenugreek seed paste, curry leaves paste and aloe vera gel. Blood glucose levels were taken at the fasting level and after 30, 60, 90 and 120minutes of consumption of the white bread and all the test foods. Besides these, in order to test the GI of a mixed meal, seasoned rice (foxtail millet, onion, vegetable oil, groundnut, bengal gram dhal, black gram dhal, mustard seed, cumin seed, green chillies, curry leaves and tomato) was also prepared and given to the same subjects. Results showed that the GI ranges from 28 to 33; with fenugreek seeds coated millet having the lowest GI of 28 followed by curry leaf coated (30), aloe vera coated (31) and gum acacia coated (32) and the uncoated millet having the highest GI of 33. The GI of the mixed meal was 47. When compared to the uncoated millet, the coated ones had lower GI though the difference was not statistically significant. A negative correlation was observed between GI of coated and uncoated millet and dietary fiber (r=-0.85) but a positive correlation was there between GI of foxtail millet (coated and uncoated) and starch (r=0.95). Thus it can be inferred that the uncoated foxtail millet and coated foxtail millets are effective in lowering blood glucose levels.

Breastfeeding initiation has been increasing to meet Healthy People 2020 goals. As breastfeeding initiation has increased, milk expression has increased. Consequently, storage of human milk has become more common. While it is reported anecdotally, there is no data available on the prevalence of infants refusing expressed, stored human milk. To fill this knowledge gap, a survey of lactating women indicates 25% of infants offered expressed, stored human milk refused to consume it. Almost one-third of respondents (29%) reported that the stored milk had an “odd” color. For the women reporting the refusal, 95% of those described an “off” smell to the milk with 13% reporting a bad taste. Women discarded the “off” milk when infants refused it. The women often discarded the remaining stored milk, with one woman reporting discarding almost 9 gallons of expressed, stored milk. Additional study is needed to understand how to prevent discarding of human milk.

Recently there is an increased attention among policy and research practitioners on the link between school feeding programs (SFP) and agricultural development. Through purchases and procurement of locally produced foods, SFP are thought to enhance the domestic production and demand for food and stimulate local agricultural economy. Quality protein maize (QPM) varieties, which are being disseminated in Ethiopia by CIMMYT, are superior to conventional maize (CM) varieties in their protein quality. However, for QPM to be adopted in SFP, sensory acceptance by the end-users should be assessed, specifically when the targets beneficiaries are young children. Furthermore, the potential challenges and opportunities for its supply to SFPs should be analysed by involving pertinent stakeholders involved in maize value chain. Thus, the objective of this study is to assess sensory evaluation of QPM among 95 adolescent girls in two primary schools in Ethiopia on a popular local porridge-like product Kinchie through central location testing, and also assess potential challenges and opportunities in QPM production and distribution through stakeholders’ consultation. Results of sensory evaluation showed that Kinchie made from QPM varieties, both yellow QPM (BHPQY 545) and white QPM (AMHP 760Q), were much appreciated for aroma, taste and overall appreciations. Nevertheless, among QPM varieties, the students liked the Kinchie made from yellow QPM (BHQPY 545) more than Kinchie made from a white colored QPM (AMH 760Q) in all sensory attributes except appearance. The result also showed that the effect of order of food presentation had a significant and positive effect only for aroma (P< .05). Stockholder consultation result also showed that local maize grain producers and traders and other institutions involved in maize value chain were enthusiastic to engage in QPM production and supply through contract farming. In conclusion, consumer acceptance is unlikely to impede uptake and impact of QPM use in the place of CM varieties in SFPs.

Culinology® is the blending of culinary arts and food technology (RCA, 2010). As of 2016, there are 16 RCA-approved Culinology® degree programs, but there has been no research conducted on the effectiveness of the Culinology® competencies in preparing graduates for employment in the food product development industry. The purpose of this study was to determine whether the Culinology® core competencies prepared graduates for successful employment in the food industry. A sequential explanatory design was used for this research. In the first stage, a survey was used to measure the graduates’ and employers’ perceptions of the importance and frequency of use for each competency. In the second stage, interviews with selected graduates and employers were conducted to gain more insight on the results of the first stage. The results indicated that a gap existed between what the employers and graduates perceived as the most important competency, and graduates are not fully prepared for employment in the food...

Culinology® is the blending of culinary arts and food technology (RCA, 2012). As of 2012, there are 13 RCA-approved Culinology® degree programs, but there has been no research conducted on the effectiveness of the Culinology® competencies in preparing graduates for employment in the food product development industry. The purpose of this study was to determine whether the RCA’s Bachelor of Science in Culinology® core competencies prepared graduates for successful employment in the food product development industry. A sequential explanatory design was used for this research. In the first stage, a survey was used to measure the graduates’ and employers’ perceptions of the importance and frequency of use for each competency. In the second stage, interviews with purposefully selected graduates and employers were conducted to gain more insight on the results of the first stage. The results indicated that a gap existed between what the employers and graduates perceived as the most important competency, and graduates are not fully prepared for employment in the food product development industry. Employers rated the Culinary Arts competency much higher than the graduates. The primary reason is that graduates are hired for their culinary arts competence, but are often placed in positions that did not utilize those culinary skills due to the hierarchy of the company’s product development team, the graduate’s educational and prior work experience, and the perceptions of the graduates regarding the Culinology® degree. There is also ambiguity regarding the Culinology® graduate’s skillset by the industry; the existence of two seemingly separate set of competencies required by the industry (practicing culinologist

This review was conducted to investigate on Aflatoxin: occurrence, prevention, and gaps in both food and feed safety. Risk of aflatoxin contamination of commodities in the world, especially in Africa is increasing. Maize and grounds are the two crops mainly play an important role in the diets. The infection of these crops by aflatoxicogenic fungi and hence contamination with aflatoxin is generally higher. Consequently, the exposure of human and animals to this toxin is higher and cause huge health and economic problems. AFB1, AFB2, AFG1, AFG1, AFM1 and AFM2 are the most common type of aflatoxin. Aflatoxin contamination of agricultural commodities poses considerable risk to human and livestock health and economic losses. Exposure of human to aflatoxin leads to several health-related condition including acute and chronic aflatoxicosis, immune suppression, liver cancer, liver cirrhosis, stunted growth in children and many others. Aflatoxins are detected from several crops especially from maize and groundnut. Several researches show that AFB1 is the most common aflatoxin in the world from most commodities at a very much higher level. AFM1 was also detected greater than the standard from milk and milk products. This indicates that a lot of developing countries people are at danger of aflatoxin contamination. Lack of awareness on aflatoxin contamination increases the risk of damage to human and animals. High economic losses due to aflatoxin occur in the country crops and animals.

Production, phytochemical characteristics and mineral contents of pulp rink and analogue yoghurt from pretreated balanaites aeqyptiaca fruit pulp were investigated. Production of rink a yogurth analogy ewer mae from balanite fruit via boiling sifting, water elution to make pulp rink. A yoghurt stock was ration with pulp rink sample at 50:50 dilution and allow to ferment over night to make analogue yogurth fron balanaites pulp. Results revealed that taninin, saponin, flavonoids and alkaloid were present in pup rink qualitatively. Tannin and saponin were not found in yogurth samples except flavonoids and a alkaloids. The mineral content were favorable in the drink, for Zn at ( 0.0306mg/L) , Cu at (0.6328mg/L), Fe at (2.796mg/L),Mg at (18.5767mg/L) and Ca at (6.6783mg/L) compared with the control;( Zn, 0.0250mg/L) (Cu,0.0103mg/L)mg/L, (Fe.1.3001mg/L), (Mg 17.1005mg/L), (Ca, 46.3778mg/L). Only Zn and Cu were found abundant in balanites analogue yoghurt at 50:50 blend ratios compare with the control. Production of balanites juice and analogue yoghurt are possible and could fight age related nutrition, hidden hunger and alternative to imported black currant drink and expensive powdered milk base which are not affordable by our rural society.

Purpose: “The purpose of this research study was to investigate the effect of Puritan’s Pride probiotic on gastrointestinal quality of life of working adults aged 18 to 65years at the Loma Linda Support Services Building.” Methods: Working adults, 18 to 65years of age, from the Loma Linda Support Services Building were eligible to participate in the study. Subjects were excluded if they were taking antibiotics or had taken antibiotics within the previous six months. Subjects who consented were given an initial Gastrointestinal Quality of Life Index (GIQLI)1 test and a probiotic supplement for 60days. Subjects’ body composition was also tested during the initial visit. After the 60 days of supplementation, subjects returned to retake the GIQLI and to retest their body composition. Results: Eleven subjects, 1 male and 10 female, reported for post intervention GIQLI and body composition testing. A mean increase of 10.7 (SD= 11.1) in GIQLI scores was found after probiotic supplementation (p= .009). No significant differences were found in pre and post intervention measurements for BMI, body fat, and weight. The best predictor of post intervention GIQLI scores was pre intervention GIQLI scores. Conclusion: There was an improvement in the related gastrointestinal quality of life in our subjects as shown through a significant increase in GIQLI scores and subjects’ commentary. The best predictor of posttest GIQLI scores was pretest GIQLI scores.

This study aimed to evaluate the effect of chronic treatment with purple grape juice (Vitis labrusca L.), by free access or gavage, during the pregnancy and lactation on the behavior and parameters of oxidative stress on the central nervous system tissues of female Wistar rats. The female Wistar rats (n=40) were mated, and the pregnancy was confirmed by vaginal swab. After the pregnancy was confirmed, the animals were randomly divided into 4 groups: water (free access); water (gavage); juice (free access); juice (gavage). The animals were treated with water or juice (free access or gavage). The gavage was done once a day at a dose of 7µL/g of body weight. On the open field test, we observed that the grape juice was able to increase the latency time, decrease the time to rearing and lower the time and the frequency crossing. In the plus maze test, the grape juice was able to decrease the time spent in the open arm, which suggests anxiolytic characteristics to the juice. On the oxidative stress analyzes, the grape juice was capable to reduce the lipid per oxidation, however, it was not able to reduce the protein oxidation induced by the damage provoke by the gavages. Grape juice increased non-enzymatic defenses (sulfhyidryl content) in the cerebral cortex. The activity of the SOD and CAT enzymes were modulated by grape juice differently depending on the tissue evaluated. We observed that the SOD/CAT ratio also presented a different behavior in each of the tissues. We conclude that pregnancy can be an important factor to alter various parameters, on behavioral or biochemical assays. However, we found that grape juice was able to improve some parameters, reducing the stress caused by gavage in brain structures.

Background: Introduction of complementary foods that is not timely is inappropriate feeding practice as it carries many risks, which contributes to persistent child malnutrition, mortality and other complications. This study was aimed to determine appropriate complementary feeding practice and associated factors among mothers of children aged 6-23months in East Gojam, Debre Markos district. Methods: A cross-sectional, community based study was conducted on 606 women of eligible children existing in ten randomly selected rural and urban kebeles (kebele is the smallest administrative unit in Ethiopia). Data were collected using a pre-tested structured questionnaire in their own respective homes. Data were analyzed by SPSS version 21. A multivariable logistic regression was used to identify the predictors of appropriate complementary feeding practice. Results: Level of appropriate complementary feeding practice was 15%., 95% CI (12.2, 18.0). Literate mothers [AOR= 3.1, 95% CI (1.8, 5.3)], low income [AOR=3.3, 95% CI (1.54, 7.16)] and Mother’s age

Present investigation was undertaken to prepare carbonated beverage from pomegranate juice. Fruits of Ganesh variety were used in investigation. The yield of pomegranate juice obtained on whole fruit basis was 43 per cent while it was 68 per cent on aril weight basis. The carbonated beverage was prepared with 5,10,15,20 percent pomegranate juice with blending of ginger juice at 1, 2, 3 per cent by maintaining the TSS at 15 Brix and acidity 0.32 per cent. Based on the organoleptic evaluation, carbonated beverage with 10 per cent pomegranate juice and ginger juice 1 per cent was best among all the levels.

Diet quality may be influenced by social determinants and by weight status. The cross-sectional study investigated whether diet quality as assessed by Healthy-Eating Index-2010 differs by social determinants (gender, ethnicity, socio-economic status, parent’s level of education, geographical area of residence and school type) and by weight status among children in Mauritius. A convenient sample of 212 participants was involved in the study from 6 different schools. Dietary assessment was done via a single 24HR dietary recall and diet quality was assessed by using the HEI-2010. BMI was calculated using anthropometric measurements. The overall mean HEI score was 68.6 and the majority of children were found to be undernourished though having a normal weight. Higher scores for Dairy and Empty calories were reported and lower score for Total Fruit. Geographical area of residence was the only social determinant found to affect diet quality (p=0.027) with rural residents having higher mean HEI score as compared to urban residents as per the results of an Independent Sample t-test. Weight status was not affected by any social determinants. Obese children had significantly lower HEI score than normal weight children (p=0.001). Unhealthy eating habits are highly prevalent among Mauritian children and their overall diet needs improvement.

Background: Optimal feeding practices for children aged below 24 months are important for the growth and Development and also for reducing childhood mortality and morbidity for this critical group. Social cultural beliefs and practices dictate behavior and practices of the people hence they influence feeding practices. Objective: The purpose of this study was to find out how the socio-cultural beliefs and practices influence the feeding practices for children aged below 24 months in Lubao sub location in Kakamega County. Methods: This study was a cross-section study conducted between from January to March, 2016 in the rural western region amongst primary care givers of children aged below 2 years. Random sampling technique was utilized to select the target sample and from a target population of 1000, a sample of 166 was calculated. Structured questionnaires were used to collect data on socio-cultural beliefs influencing the feeding practices. Findings: The level of education and knowledge of forbidden foods had a positive correlation (rho-0.328) at (p>0.01). Approximately, 20(20%) reported foods recommended for the infants and young children while 80(80%) reported no specific foods recommended. Reasons associated with the recommended foods were; 4(20%) culture, 9(45%) lack of knowledge, 7(35%) due to other reasons. Conclusion: Cultural beliefs and taboos i.e. food taboos/restriction, beliefs associated with certain foods, have a strong influence on infant feeding and undermines optimal infant feeding practices; breastfeeding and complementary feeding.

The use of dietary antioxidants and nutraceuticals is one of the strategies often pursued as low cost remedies to reduce oxidative stress for preventing diabetes and its chronic complications [2]. Different parts of papaya (seeds, roots, leaves, barks, flowers, latex, and fruit) have been used in folk medicine to treat various diseases, including diabetes, cancer, and cardiovascular and infectious diseases [3]. Papaya (Carica papaya) is a perennial plant of tropical and subtropical regions, which requires temperatures between 21 and 33 °C and cannot tolerate temperatures less than 15 °C [4,5]. The papaya tree can grow to about 6-10 feet in high tunnels and produces unripe green papaya, which are harvested before the temperature drops below 15 °C. Recent scientific studies have validated many of the traditional uses and reported antiviral, antibacterial, antiprotozoal, antifungal, anti-inflammatory, antitumor, antihypertensive, wound healing, neuroprotective, diuretic, abortifacient, antifertility, hypoglycemic, and hypolipidemic properties [3,6-8]. This wide range of biological activities from papaya is attributed to its content of a number of phytochemicals including, flavonoids, polyphenols, alkaloids, glycosides, triterpenes, lectins, saponins, polysaccharides, vitamins, minerals, enzymes, proteins, and oils [3]. Editorial

Sweet potato (SP) is the world’s seventh most important tropical food crop after wheat, rice, maize, potato, barley and cassava. Pigments present in sweet potato namely, s-carotene, anthocyanin and unidentified flavonoids are regarded as antioxidants. As SP roots are rich in starch, sugars, minerals, vitamins and dietary fiber, they have high potential for undergoing fermentation into value-added commodities like curd, yogurt, pickles, amongst others. Added s-carotene rich SP provided vitamin A, starch, dietary fiber that functioned as thickener and stabilizer. In the present study, s-carotene rich SP curd was prepared by fermenting (hyphenate these two words) 16 % SP and cow’s milk. The samples were subjected to consumer evaluation that was modeled using logistic regression to identify which sensory attributes determine acceptability of the product. Our results showed that texture and color significantly influence consumer acceptability. Addition of SP enriched curd with dietary fiber and starch improved the firmness of the curd.