Food Science

Elderly become more vulnerable to malnutrition and ill health as they grow older. This study was done to assess the functional and nutritional status of institutionalized elderly. The study was conducted in 100 (65 females) elderly aged 78.6 ± 6.9 years. Males had higher height, weight, fluid intake and better functional status (p<0.05). Females had higher fasting blood sugar, HDL cholesterol and proteins (p<0.05). In Mini Nutritional assessment (MNA), females were found more malnourished (p<0.05). Institutionalized Males have better functional and nutritional status as compared to females.

Due to urbanization, population growth and modern lifestyle plastic was extensively used in the second half of the 20th century and became indispensable for humans of the 21st century. Plastic particles of less than 5 mm in diameter termed microplastic, due to indiscriminate use and mismanagement are found in all the environmental compartments (air, water, soil, food chain) and reach human food. Sewage sludge, plant composts, and food waste composts containing nutrient-rich soil amendments contain microplastic particles. The most common types of plastic polymers present in composts are polypropylene (PP), polyvinyl chloride (PVC), polystyrene (PS), polyester (PET), cellulose, polyurethane and nitrile fibre. When these organic composts are amended with the cultivated soil the plastic particles are accumulated in the plant roots and travel to shoot and crop yield i.e. fruits, vegetables, rice, etc. Microplastic particles enter human organisms mainly by ingestion (water, seafood, non-seafood, salt, honey, sugar, drinks, fruits and vegetables), inhalation (air), and dermal contact (personal care products, face washes, hand cleaners, toothpaste, and facemask). Accumulation of the microplastic particles in the human body causes several health problems such as hypertension, atherosclerosis, respiratory toxicity, cytotoxicity, immunotoxicity and reproductive toxicity. Accumulating organic compounds associated with plastic manufacturing ( bisphenol A (BPA), bisphenone, nonylphenol, polyphenol, PFAS and phthalates) also have negative human health effects. Phthalates act as endocrine gland disrupters. Pathogenic, non-pathogenic and antibiotic-resistant bacteria form a biofilm on microplastic surfaces intake of such microplastic particles poses a serious challenge to Doctors. This work summarizes the concentration of microplastic in compost, food wastes, sewage, and the human food chain and their impact on plant growth and human health.

In India, cancers account for about 3.3% of the disease burden and about 9% of all deaths. Malignant neoplasms of the stomach can lead to malnutrition as a result of excessive blood and protein loss or more commonly due to obstruction and mechanical interference with food intake. The purpose of this study was to assess the nutritional status of hospitalized gastrointestinal cancer patients using Nutrition Risk Screening tool (NRS), Subjective Global Assessment tool (SGA) and Questionnaire. Method: Gastrointestinal cancer patients were selected on the bases of the inclusion & exclusion criteria. The NRS 2002, SGA & FFQ were applied by qualified dietitians. Results: Malnutrition evolves during the course of cancer and is modulated by therapeutic interventions. Among the selected patients 23.4% each had colon & stomach cancer followed by esophageal cancer. According to the NRS scoring 43.3% had a score of four indicating malnutrition and only 6.7% were well nourished according to the SGA scoring. Duncan’s Post Hoc tests indicated that as the fruit intake was increased the subjects were nourished and nutritional care plan can be initiated for them; whereas for the group whose intake was less, they were consecutively malnourished and there was a need for nutritional care plan along with care to avoid the associated risk status. Conclusion: Malnutrition in cancer patients should be considered and treated as an additional disease, as it has been shown to worsen clinical outcomes and increase morbidity, mortality, and complication rates, thus causing additional costs

Seafood is divinely rich by virtue of its high nutritional value. With the increasing knowledge of bio-functional properties associated with marine foods, utilization of the marine derivatives has been accelerated which will also prevent pollution in coastal areas. The objective of the study was to process chitosan by deacetylating chitin of crab and prawn shells. The degree of deacetylation was determined by FTIR. The fresh chitosan has been analyzed for its antioxidant and antimicrobial property that helps to determine the health benefits of the derived product. The chitosan was also incorporated in a food product to develop value added products and the shelf life of the products was evaluated. The antioxidant and antimicrobial activity of the chitosan was directly propositional to the concentration used. Value added product was prepared i.e. Cereal bar, Beetroot Squash, Orange Squash and Ice cream with three variations. 5% chitosan from crab and prawn was added in two variations and compared with the control one. The sensory evaluation was done with semi- trained panel members. The proximate analysis and quality indices was done with standard methods. The shelf life of the product was determined by the total aerobic microbial count in the period of 15 days. There was increase in the antioxidant and antimicrobial activity level in the chitosan as concentration was increased. The sensory acceptability was good in Crab based chitosan when compared with other variations. Similarly proximate and quality enhancement was observed in prawn based chitosan products than the other variations. The shelf life of the product was also increased. Hence, chitosan can be encouraged in value addition, since it acts as a functional compound and does not interferes with the sensorial factors. It also helps to improve the shelf life of the product.

The purpose of this study is to design Hazard Analysis and Critical Control Point (HACCP) plan for biscuit production based on real conditions in the plant. A specific model has been developed to boost the safety and quality of biscuit product in this plant. The spread of some diseases by unsafe products due to pathogen reported makes it important to pay attention to the potential contamination in biscuit production. The prerequisite programs (PRPs), operational prerequisite programs (OPRPs), standard operating procedures (SOPs), hazards identification, critical control point, preventive measure, critical limits, monitoring procedure and corrective actions have been designed in this HACCP plan. The production process of the product was also analyzed carefully for this HACCP plan.

Pesticide may be a necessary evil. They protect crops including cocoa from pests attack, and thus maximize productivity in agricultural businesses. However, if pesticide residues are found to be above their maximum residue limits, they pose adverse health effects to humans. Exporting nations also tend to lose foreign exchange, if produce are found to contain high residue levels. The main objective of this study was to monitor and assess residue levels of 15 organochlorine pesticides in cocoa beans from Ghana, against their various maximum residue limits. Cocoa beans were sampled at random in two cocoa storage stations located in Tema and Takoradi, cities of Ghana. The extraction method uses acetonitrile as the extracting solvent. Two solid phase extraction clean-ups were employed; bond elut C18 cartridge, followed by envi-carp/LC-NH2 cartridge, using acetonitrile and a mixture of toluene/acetonitrile in the ratio 1:3 as eluting solvents, respectively. The investigated pesticides were beta-HCH, lindane, delta-HCH, aldrin, dieldrin, endrin, heptachlor, gamma-chlordane, alpha-endosulfan, beta-endosulfan, endosulfan sulfate, p,p-DDT, p,p-DDD, p,p-DDE and methoxychlor. The percentage recoveries ranged from 70-110 percent, with method determination limit of 0.01µg/g. The widest range of organochlorine pesticides detected was from endosulfan (0.01 – 0.10 µg/g); however none of the detected organochlorine pesticides exceed their various maximum residue limits.

Nigeria was ranked 14th in global assessment of under-five mortality rate due to infants poor nutrition. (The Punch 2011) The Wheat, genus Triticum, tribe,Triticeae family, is limiting in lysine but has adequate amount of sulphur-containing amino acids (Adeyeye & Aye 2005).The cultivation of Triticum durum yields well in Nigeria. It is mainly consumed by adults who eatit in bread and other pastries (The Compass 2011).There have been cases of hypersensitive response to wheat gluten causing celiac disease which in children, prompts symptoms like bloating, vomiting, diarrhea or constipation (Nagano et al., 2003). During fermentation some microorganic enzymes hydrolyze and degrade wheat gluten by almost 80% making it hypoallergenic thus preventing the celiac disease (2007 www; mhtml fermented wheat protein and Gluten intolerance/Love to know Assessed on 6/10/2011). Cowpea (Vignaunguiculata(L) Walp.):the black-eyed variety called drum is widely cultivated in Nigeria. It is limiting in methionine. The dry beans is cooked without prior fermentation or dehullingand because the whole beans are unsuitable for infants, the broth or soup of the cooked beans may contain high levels of tannins and phytates extracted from the seed coats of colored beans during cooking thisis served the infants resulting in poor protein digestibility, diarrhea, as the liquid portion (Lyimo et al., 1992). Phytates and tannin are responsible for the low availability of calcium, zinc, iron magnesium and poor protein digestibility from cereals and some leguminous foods.

Oxidation and microbial degradation are the limiting factors in the quality and acceptability of meat product. Deleterious effect from synthetic additives usage has increase the demand for natural additive sources to ensure safety of meat products and consumers. Meatfloss was prepared from semitendinosus muscle following a standard procedure. Mentha pepperita powder (MPP) inclusion in shredding recipe was 0, 1.25% and 2.50%. The study was completely randomized and replicated threes. Protein, ash, saturated and unsaturated fatty acids of freshly prepared meatfloss, Thiobarbituric Acid Reactive Substances (TBARS) (mgMA/kg) and Total Heterophilic counts (THC) (cfu/gx103) at 0, 1, 2, 3, 4 weeks were assessed using standard procedures. Protein (40.90%; 40.87%) and ash (6.06%; 7.27%) of 1.25% and 2.50% MPP meatfloss were higher (P<0.05) than 39.19% (protein) and 4.07% (ash) meatfloss with no MPP. No significant differences (P>0.05) among saturated and unsaturated fatty acids. Irrespective of the storage period, TBARS levels (1.14-1.40); (1.13-1.20) and THC (0.30-0.23); (0.33-0.03) of 1.25% and 2.50% MPP meatfloss were higher (P<0.05) than 1.14-2.00 (TBARS) and 0.41-2.40 (THC) of meatfloss with no MPP. Reduced levels of thiobarbituric acid reactive substances and low total heterophilic counts highlighted the potential usage of Mentha pepperita as efficient inhibitors of oxidative and microbial processes. 

Sorghum is an under-utilized crop in the semi-arid tropics of Asia and Africa due to its antinutrient properties but high in protein, vitamins, and minerals. Drying, soaking, and malting appears to reduce tannin which is an antinutrient in sorghum. The aim of this project was to evaluate malted sorghum-wheat flour biscuit. Sorghum grains were malted, dried and milled into flour and biscuit was produced from blends of wheat flour and the flour of malted sorghum (l00:0, 95:5, 90:10, 80:20 and 70:30). The proximate composition and sensory properties of the biscuits were evaluated. The proximate composition of different flour mixes ranged from 6.75 to 7.12% moisture, 2.14 to 2.53% ash, 3.85 to 4.10 fat, 10.40 to 12.78% protein, 1.05 to 1.22% fiber and 73.18 to 74.88% carbohydrate. However, the protein (12.64-10.19%), fat ( 2.48-2.15%) and moisture (7.35-5.92% ) contents of the biscuit decreased as the level of substitution increases while increasing trends were observed for ash (2.17- 2.57%), fibre (1.06-1.55%) and carbohydrate ( 74.30-77.62%). Sensory evaluation showed that up to 30% substitution levels of malted sorghum could be used as a supplement with wheat flour for biscuit production, an indication that acceptable biscuit could be produced from low gluten flour. This has the potential to eradicate the problem of celiac disease associated with the intake of wheat gluten.

This study was conducted to determine the potentials of Sodom apple (Calotropis procera) extract as a sole coagulant of soymilk during soy cheese production. Four alum concentrations were prepared and used as control treatments: A5 (0.5 % conc.), A10 (1.0 % conc.), A15 (1.5 % conc.) and A20 (2.0 % conc.). Four strengths of Calotropis procera extracts (CPE) (C15, C20, C25 and C30) were obtained from 15 g, 20 g, 25 g and 30 g respectively of the fresh plant. Each of the concentrations of alum and CPE was used as a sole coagulating agent of soy milk and the effects on clotting time, product yield, whey volume and organoleptic properties of the curd were assessed. The average milk clotting time, curd yield, and whey volume were significantly (P < 0.05) influenced by the type and concentration of coagulant used to achieve curdling. The average clotting time, curd yield, and whey volume were in the ranges of (6.0 - 31 minutes), (120.2 – 207.8 g/l), and (495.0 – 785.0 ml/l) respectively. Treatments A20 and C30 recorded the shortest clotting times of 6.0 and 9.0 minutes respectively whereas treatment A5 had the longest clotting time (31.0 min). The curd yields were high in treatments A10 (207.8 g/l), C30 (191.2 g/l) and C25 (183.9 g/l) whereas A20 recorded the least curd yield (120.2 g/l). In the alum treatments, positive correlation (r = 0.585) was observed between soy milk clotting time and soy curd yield. On the contrary, there was strong negative correlation (r = - 0.803) between clotting time and curd yield when CPE were used as coagulants. The different concentrations of alum and C. procera added to soy milk had significant (P < 0.05) effects on the organoleptic properties (taste, colour, texture and overall acceptability) of the soy cheese produced. The soy cheese flavour did not vary significantly (P > 0.05) among the treatments. Generally, it was observed that the 25g CPE can be used to substitute for alum in soy curd formulation.