Formulation and nutritional evaluation of food products supplemented with niger seeds

2016 ◽  
Vol 46 (4) ◽  
pp. 604-614
Author(s):  
Rohini Jain ◽  
Neerja Singla
Keyword(s):  
Rating Scale ◽  
Food Products ◽  
Protein Digestibility ◽  
Human Consumption ◽  
Nutritional Evaluation ◽  
Content Type ◽  
Daily Diet ◽  
High Prevalence ◽  
Nutritional Benefits

Purpose Due to the high prevalence of malnutrition and iron-deficiency anaemia in children and women, the purpose of this paper is the development and nutritional evaluation of food products supplemented with niger seeds. Design/methodology/approach Three products, namely, atta ladoo, mathi and salty biscuits, were developed using standardized recipes with different levels of niger seeds. These products were organoleptically evaluated by a trained panel of 12 judges using an eight-point hedonic rating scale. Nutritional evaluation was also carried out to draw comparison between the developed product and its control counterpart. Proximate composition, in vitro protein digestibility and iron estimation were carried out using standard methods. Findings The findings revealed that the products supplemented with niger seeds at a level of 20 per cent were acceptable. The supplemented products were found to have higher protein (13-15 per cent), fat (20-31 per cent), fibre (4.5-5.7 per cent) and iron (11.8-16.1 mg/100 g) content as compared to their control (0 per cent supplementation) counterparts. Along with that, addition of niger seeds resulted in significant (p < 0.05) increase in the in vitro protein digestibility of the supplemented products. Research limitations/implications Further, the feeding trials can be conducted by using formulated products so as to check the nutrient bioavailability of these products. Originality/value Keeping in view the economic and nutritional benefits of niger seeds, the products supplemented with them can be incorporated in daily diet so as to enhance the nutritional status of an individual. While niger seeds have been used in the animal’s and bird’s feed, limited research has focused on their use in food products used for human consumption in daily diet. Further, their nutritional role in the human diet has not been explored much.

Nutritional evaluation and utilisation of composite whole flours for making functional cookies rich in β-glucan and isoflavones

2017 ◽  
Vol 119 (4) ◽  
pp. 909-920 ◽  
Author(s):  
Jaspreet Kaur ◽  
Amarjeet Kaur ◽  
Jaspreet Singh
Keyword(s):  
Protein Digestibility ◽  
Quality Parameters ◽  
Crude Fibre ◽  
Content Type ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Whole Wheat ◽  
Physical Attributes ◽  
Oat Flour

Purpose The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate their physical and nutritional quality parameters. Design/methodology/approach Cookies were prepared from blends of whole flours of wheat, oats, maize and full fat soyabean. Whole wheat and oat flours were blend in different proportions (100:0, 80:20, 60:40, 40:60 and 20:80 and 0:100, wheat:oat, w/w) and supplemented with quality protein maize (QPM) and full fat soyabean flours, at 10 per cent (w/w) each, of the total blend. Cookies were studied for their physical attributes, proximate and nutritional compositions. A significant (p=0.05) increase in spread ratio, crude protein, crude fat and crude fibre contents of the cookies was observed with increase in the proportion of oat flour in the blend. Findings Cookies prepared from blend containing QPM and soyabean flours had higher antioxidant activity than control whole wheat cookies. An increase in extractable β-glucan content and in-vitro protein digestibility was also observed with the increase in the proportion of oat flour. The highest overall acceptability was observed for cookies prepared from blends having a wheat–oat proportion of 60:40. These cookies also had a 17.5 per cent higher genistein content as compared to their raw flour blend. Higher genistein levels were observed in the composite cookies. Originality/value The cookies prepared from composite whole flours rich in isoflavones and β-glucan reflect their potential as a new functional food for the prevention and management of diseases such as cancers, diabetes and cardiovascular disorders.

scholarly journals A Multicenter Study To Evaluate Ceftaroline Breakpoints: Performance in an Area with High Prevalence of Methicillin-Resistant Staphylococcus aureus Sequence Type 5 Lineage

2019 ◽  
Vol 57 (9) ◽  
Author(s):  
Ayesha Khan ◽  
Lina M. Rivas ◽  
Maria Spencer ◽  
Rodrigo Martinez ◽  
Marusella Lam ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Sequence Type ◽  
Disk Diffusion ◽  
Clinical Settings ◽  
Community Settings ◽  
Methicillin Resistant ◽  
Content Type ◽  
Bmd Testing ◽  
High Prevalence

ABSTRACT Ceftaroline (CPT) is a broad-spectrum agent with potent activity against methicillin-resistant Staphylococcus aureus (MRSA). The sequence type 5 (ST5) Chilean-Cordobés clone, associated with CPT nonsusceptibility, is dominant in Chile, a region with high rates of MRSA infections. Here, we assessed the in vitro activity of CPT against a collection of MRSA isolates collected between 1999 and 2018 from nine hospitals (n = 320) and community settings (n = 41) in Santiago, Chile, and evaluated performance across testing methodologies. We found that our hospital-associated isolates exhibited higher CPT MIC distributions (MIC50 and MIC90 of 2 mg/liter) than the community isolates (MIC50 and MIC90 of 0.5 mg/liter), a finding that was consistent across time and independent of the culture source. High proportions (64%) of isolates were CPT nonsusceptible despite the absence of CPT use in Chile. Across methodologies, the Etest underestimated the MIC relative to the gold standard broth microdilution (BMD) test (MIC50 and MIC90 of 1 and 1.5 mg/liter, respectively). There was low (∼51%) categorical agreement (CA) between Etest and BMD results across CLSI and EUCAST breakpoints. The recent revision of CLSI guidelines abolished “very major error” (VME) from the previous guidelines (81%), which perform similarly to the EUCAST guidelines. The level of concordance between CLSI and EUCAST for BMD testing and Etest was >95%. Disk diffusion performed poorly relative to BMD under CLSI (CA, 55%) and EUCAST (CA, 36%) guidelines. Comparison of EUCAST to CLSI for disk diffusion (with EUCAST used as the reference) showed low agreement (CA, 25%; VME, 70%). In summary, CPT-nonsusceptible MRSA are dominant in clinical settings in Chile. Our results provide data to support the reevaluation of CPT breakpoints and to improve agreement across methodologies and agencies.

Camel milk: alternative milk for human consumption and its health benefits

2016 ◽  
Vol 46 (2) ◽  
pp. 217-227 ◽  
Author(s):  
Devendra Kumar ◽  
Akhilesh K. Verma ◽  
Manish Kumar Chatli ◽  
Raghvendar Singh ◽  
Pavan Kumar ◽  
...  
Keyword(s):  
Bovine Milk ◽  
Camel Milk ◽  
Desert Ecosystem ◽  
Cow Milk ◽  
Human Consumption ◽  
Potential Contribution ◽  
Content Type ◽  
The World

Purpose – Camel as a livestock plays an important role in desert ecosystem and its milk has potential contribution in human nutrition in the hot and arid regions of the world. This milk contains all the essential nutrients as found in other milk. Fresh and fermented camel milk has been used in different regions in the world including India, Russia and Sudan for human consumption as well as for treatment of a series of diseases such as dropsy, jaundice, tuberculosis, asthma and leishmaniasis or kala-azar. The present paper aims to explore the possibility of camel milk as an alternative milk for human consumption. Design/methodology/approach – Recently, camel milk and its components were also reported to have other potential therapeutic properties, such as anti-carcinogenic, anti-diabetic, anti-hypertensive and renoprotective potential; and for autism, and has been recommended to be consumed by children who are allergic to bovine milk. Findings – It has also been reported to alleviate oxidative stress and lipid peroxidation in rats. Camel milk differs from bovine milk in composition. It contains low total solids and fat; however, proteins and lactose are in equal amount but of higher quality than cow milk. Because of the high percentage of β-casein, low percentage of α-casein, deficiency of β-lactoglobulin and similarity of the immunoglobulins, it become safer for persons who are allergic to bovine milk. It contains protective proteins in higher amount which contributes to its functionality. The fermentation and enzymatic hydrolysis of camel protein produce different types of bioactive peptides which exerts different activity in in vitro and in vivo conditions. Originality/value – Because of its unique quality and functionality, this milk has potential application in management of different diseases and application in food industries.

Formulation and nutritional evaluation of baked products supplemented with partially defatted peanut flour

2017 ◽  
Vol 47 (6) ◽  
pp. 808-816 ◽  
Author(s):  
Kripa Seth ◽  
Anita Kochhar
Keyword(s):  
Nutritional Value ◽  
Animal Feed ◽  
Age Groups ◽  
Peanut Meal ◽  
Peanut Flour ◽  
Fast Foods ◽  
Nutritional Evaluation ◽  
Content Type ◽  
Baked Products ◽  
Nutritional Benefits

Purpose Due to the increased consumption of fast foods in India, especially among the youngsters, obesity and related health ailments have become a serious concern. Fast foods provide empty calories which calls for an urgent need to improvise their nutritional value rendering them “nutrient dense”. The purpose of this research was development and nutritional evaluation of baked products incorporated with partially defatted peanut flour. Design/methodology/approach Three baked products, namely, pizza base, buns and bread were developed using standardized recipes with different levels of incorporation of defatted peanut meal flour. These products were organoleptically evaluated by a trained panel of ten judges using nine-point hedonic scale. The selected samples of each product were nutritionally evaluated for proximate composition and mineral content along with their respective control samples. Findings Results from sensory evaluation revealed that pizza base, buns and bread were most acceptable at 10, 10 and 15 per cent level of incorporation of partially defatted peanut flour, respectively. The developed products were found to have high protein, crude fiber, calcium and iron, i.e. 11.5-12.4 per cent, 1.4-1.8 per cent, 19.2-20.4 mg/100 g, 1.8-2.3 mg/100 g content, respectively. p-values for the same were also calculated. Originality/value Keeping in view the nutritional benefits of peanut flour and trending consumption of bakery products among children and other age groups, these products can be commercialized to improve the nutritional value of empty calorie baked products as these products are consumed very frequently. Defatted peanut meal although being nutrient rich has generally been used as animal feed or is discarded as waste. The role of this meal in the human diet has not been explored to the best.

Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Estefania Julia Dierings de Souza ◽  
Aline Machado Pereira ◽  
Mauro Fontana ◽  
Nathan Levien Vanier ◽  
Marcia Arocha Gularte
Keyword(s):  
Amino Acids ◽  
Protein Digestibility ◽  
Rice Flour ◽  
Essential Amino Acids ◽  
Gluten Free ◽  
Content Type ◽  
High Amylose ◽  
Different Levels

PurposeThe objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.Design/methodology/approachThe cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.FindingsProximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.Originality/valueRice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.

scholarly journals Teff Type-I Sourdough to Produce Gluten-Free Muffin

2020 ◽  
Vol 8 (8) ◽  
pp. 1149
Author(s):  
Cinzia Dingeo ◽  
Graziana Difonzo ◽  
Vito Michele Paradiso ◽  
Carlo Giuseppe Rizzello ◽  
Erica Pontonio
Keyword(s):  
Protein Digestibility ◽  
Hydrolysis Rate ◽  
Type I ◽  
Gluten Free ◽  
Nutritional Properties ◽  
Positive Effects ◽  
Biotechnological Approach ◽  
Total Free Amino Acids ◽  
Nutritional Benefits

The increasing number of persons following a gluten-free (GF) diet and the need for healthy and natural products are forcing researchers and industries to provide gluten-free products with high nutritional value. Here, a biotechnological approach combining the use of teff flour and type-I sourdough has been proposed to produce GF muffins with nutritional benefits. Teff-sourdough was prepared and propagated following the traditional daily refreshment procedure until the biochemical stability was achieved. The sourdough, dominated by Lactiplantibacillus plantarum, Limosilactobacillus fermentum and Saccharomyces cerevisiae strains, was used to produce muffins at three different levels (up to 15%, wt/wt) of fortification, achieving several positive effects on the nutritional properties of the products. The use of teff flour led to high content of fiber (>3 g/100 g) and proteins (>6 g/100 g) in muffins achieving the nutritional requirements for the healthy claims “source of fiber” and “rich in protein”. Thanks to their metabolic traits, sourdough lactic acid bacteria caused the increase of the total free amino acids (TFAA, up to 1000 mg/kg, final concentration) and phytic acid decrease (50% lower than control), which positively affect the nutritional properties of the products. Besides, high in vitro protein digestibility (IVPD, 79%) and low starch hydrolysis rate (HI, 52%) characterized the fortified muffins. Muffins also presented high in vitro antioxidant (56%) and mold-inhibitory activities, potentially contributing to an extended shelf-life of the products.

scholarly journals Draft Genome Sequence of Lactobacillus reuteri CECT8605

2017 ◽  
Vol 5 (18) ◽  
Author(s):  
Ana I. Sañudo ◽  
Mónica M. Olivares ◽  
Oscar Bañuelos
Keyword(s):  
Genome Sequence ◽  
Genetic Stability ◽  
Lactobacillus Reuteri ◽  
Draft Genome ◽  
Human Consumption ◽  
Probiotic Properties ◽  
Content Type ◽  
General Aspects

ABSTRACT Lactobacillus reuteri CECT8605 has shown potential probiotic properties in both in vitro and in vivo assays. Besides its beneficial characteristics, general aspects concerning genetic stability and safety for human consumption have been studied. Its genome sequence has been a useful tool to support preliminary conclusions based on empirical observations.

scholarly journals Clonal Background, Resistance Gene Profile, and Porin Gene Mutations Modulate In Vitro Susceptibility to Imipenem-Relebactam in Diverse Enterobacteriaceae

2018 ◽  
Vol 62 (8) ◽  
Author(s):  
Angela Gomez-Simmonds ◽  
Stephania Stump ◽  
Marla J. Giddins ◽  
Medini K. Annavajhala ◽  
Anne-Catrin Uhlemann
Keyword(s):  
New York ◽  
Resistance Gene ◽  
Treatment Options ◽  
Gene Mutations ◽  
City Hospital ◽  
In Vitro Susceptibility ◽  
Content Type ◽  
Carbapenem Resistant ◽  
High Prevalence

ABSTRACT Treatment options for carbapenem-resistant Enterobacteriaceae (CRE) are limited. While Klebsiella pneumoniae strains harboring blaKPC account for most CRE, recent evidence points to increasing diversification of CRE. We determined whether the CRE species and antibiotic resistance genotype influence the response to relebactam (REL), a novel beta-lactamase inhibitor with class A/C activity, combined with imipenem-cilastatin (IMI). We carried out broth microdilution testing with IMI alone or in the presence of 4 μg/ml REL against 154 clinical isolates collected at a New York City hospital with a high prevalence of organisms carrying blaKPC, including Enterobacter spp. (n = 96), K. pneumoniae (n = 44), Escherichia coli (n = 1), Serratia marcescens (n = 9), and Citrobacter spp. (n = 4). Resistance gene profiles and the presence of major porin gene disruptions were ascertained by whole-genome sequencing. Addition of REL decreased the IMI MIC to the susceptible range (≤1 μg/ml) against 88% of isolates. However, S. marcescens IMI-REL MICs were 4- to 8-fold higher than those for other organisms. Most blaKPC-positive isolates had IMI-REL MICs of ≤1 μg/ml (88%), including isolates of Enterobacter cloacae ST171 (93%) and K. pneumoniae ST258 (82%). Nineteen isolates had IMI-REL MICs of ≥2 μg/ml, among which 84% harbored blaKPC and one was blaNDM-1 positive. Isolates with IMI-REL MICs of ≥2 μg/ml versus those with MICs of ≤1 μg/ml were significantly more likely to demonstrate disruption of at least one porin gene (42% versus 19%; P = 0.04), although most S. marcescens isolates (67%) had intact porin genes. In conclusion, while REL reduced IMI MICs in a majority of diverse CRE isolates, including high-risk clones, chromosomal factors had an impact on IMI-REL susceptibilities and may contribute to elevated MICs for S. marcescens.

scholarly journals In VitroActivities of 21 Antimicrobial Agents Alone and in Combination with Aminoglycosides or Fluoroquinolones against Extended-Spectrum-β-Lactamase-Producing Escherichia coli Isolates Causing Bacteremia

2015 ◽  
Vol 59 (9) ◽  
pp. 5834-5837 ◽  
Author(s):  
Min Kyeong Cha ◽  
Cheol-In Kang ◽  
So Hyun Kim ◽  
Sun Young Cho ◽  
Young Eun Ha ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Therapy ◽  
Antimicrobial Agents ◽  
Empirical Therapy ◽  
Gram Negative ◽  
Content Type ◽  
South Korean ◽  
Extended Spectrum ◽  
High Prevalence

ABSTRACTWe evaluated thein vitroactivity of various antimicrobials alone and in combination against 291 extended-spectrum-β-lactamase-producingEscherichia coli(ESBL-EC) isolates causing bacteremia in South Korean hospitals. Ceftazidime, cefepime, and piperacillin-tazobactam in combination with amikacin showed greater activity than found in combination with ciprofloxacin. In settings with a high prevalence of ESBL-producing pathogens, combination aminoglycoside antimicrobial therapy, especially with amikacin, may be considered for empirical therapy against suspected Gram-negative sepsis as a carbapenem-saving strategy.

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