Food Science

Three years after independence, Indian lifestyle has undergone many changes. Food and taste habits are no exception to this. Indian households today welcome food with convenience in cooking and purchase. The Indian economy has been growing at a tremendous pace for the last few years, with growth rates of 9.6 percent in 2006 and 9.2 percent in 2007. Despite the global slowdown that hit economies across the globe, India is considered to have survived it to a satisfactory extent. The Indian economy is growing at a steady pace with the direct impact being steadily rising income levels of the Indian population. The rising income levels in the population is a very interesting phenomena because of two reasons one being the fact that 55 percent of the population is under the age of 25 years and secondly, the changed family structure of the population, especially in cities (nuclear families with more than one earning member). What this leads to is an increase in spending, but an increase in spending with a changed consumer behavior. This is also seen in the change in the eating-out habits of the population. It is seen that more and more people eat out these days and for a multitude of reasons, ranging from lack of option for a home cooked meal to wanting to have a relaxing experience from a hard day at work to spending time with friends/family and so on. The avenues available to them have also increased over the last few years. Rising disposable incomes and changing consumer behavior brought about a complete change in the way people choose to eat out. The eating out frequency and habits has undergone a total change over the last decade. One reason for such a significant change has been along with the income and a demographic profile is the growing influence of the west. It is because of this that food habits of countries like India are changing and there is a rapid growth in the fast food industry. It is seen that the trend of going to eat out has increased tremendously. And to cater to this of the basic need for food. There is a plethora of other factors on which this decision depends. Demand a number of restaurants have come up. The eating out decision now no longer is based in the satisfaction.

The challenge to feed the increasing world’s population with nutritionally balanced food is enormous hence determining the nutritional value of food is highly valuable in order to ensure the status of food. In our study, we determined the carbohydrate, protein, lipid, ash, fibre, energy and moisture content of Colocynthis citrullus and Sesanum indicum consumed in Nigeria, particularly in Nasarawa State. The Na, K, Ca, Mg, P, Zn, Fe, Cr, Cd, Pb and Cu contents of the two samples were also determined. High contents of carbohydrate, proteins and fat of 11.89, 27.67, and 52.48%; and 12.58, 24.92 and 49.44% were found in Colocynthis citrullus and Sesanum indicum respectively. The mineral contents of the two seeds showed a relatively high content of some of the minerals.

According to market statistics, the global functional food and nutraceutical market is growing industry, fuelled by consumer demand and advances in science as foods are now being examined intensively for added physiological benefits, which may reduce chronic disease risk or otherwise optimize health. It is these research efforts that have led to the global interest in the growing food category now recognised as functional foods. Nutraceuticals is the most active area of research in nutrition sciences today. There is renewed interest on traditional and indigenous health products and virgin coconut oil is a potent one as a nutraceutical. Focus on the benefits of virgin coconut oil in the present study from different studies will be useful to researchers in the fields of pharmaceuticals, nutraceuticals and cosmetics.

The quest for ready-to-eat fruits has resulted in cut-fruits such as pawpaw, watermelon, mangoes and pineapples in the local market. Many people eat fruits because of the vitamins they contain. Mango (Mangifera indica L.) fruits are consumed among other reasons, for their pleasant flavour. They are rich sources of vitamins A, B6 and C. Mango fruits are being increasingly process into ready-to-eat products such as fresh-cut slices. This study determined the effects of irradiation and refrigeration storage on the vitamin C content of fresh-cut mango products. Well matured half-ripe with peel of green and a little yellow intact fruits were sampled for laboratory analysis using 2x2x5 factorial experiment. The fruits were sanitized, peeled and sliced into cubes, packaged in 30 PET jars, and were subjected to various radiation dose levels (1.0, 1.5, 2.0 and 2.5) kGy and a control. The treated cut-mangoes were stored at 6°C and 10°C for 15 days and samples were taken at 3 days interval for analysis of vitamin C. The data was analyzed using ANOVA. Irradiation did not have significant (p>0.05) effect on the vitamin C content measured. However, there were significant varietal differences (p<0.05) between irradiated Kent and Keitt mangoes. Storage time has significant effect (p<0.05) on the vitamin C. There was significant (P<0.05) increase in vitamin C content during storage at 6 °C.

Aim: To assess the long-term effects of antioxidants in individuals according to age and sex distribution. Methods: The studied subjects included a total of 150 healthy adults of 96 men and 54 women aged between 30 and 74 years. At the baseline visit, eligible candidate were randomized to either 1 capsule per day of antioxidant nutraceutical or antioxidant functional foods or placebo, and the first dose was dispensed and followed up for six months. Results: The results were grouped based on gender and age ranges, a positive increase in Immunoglobulin M (IgM) and Cytotoxic cluster of differentiation antigen 4 (CD4) counts after antioxidant dietary intervention and higher level of IgM and CD4 in men than in female at some age ranges were observed. Conclusion: The authors suggest the use of antioxidant functional foods as an alternative to antioxidant nutraceuticals in boosting immunity and therefore suggest such for immuno-compromised individuals.

Evaluation of “mgbam” traditional food on haematological profile and some selected biochemical parameters was carried out using standard methods. Fifty-six male wistar albino rats were separated into seven groups of eight rats each. One group served as the control, two groups served as reference groups while the other groups served as test groups. The reference foods were basal feed and nutrend (commercial infants’ food). The test groups were placed on compounded feed formulated with prepared “mgbam” and pelletized commercial rat feed using different proportions. Results obtained for haematological profile and biochemical parameters revealed that the studied food is good for health. This study has revealed the evaluation of “mgbam” traditional food on haematological profile and some selected biochemical parameters.

Aim: To assess the long-term effects of antioxidants in individuals according to age and sex distribution. We studied the effects of antioxidant functional foods and nutraceuticals on Malondialdehyde (MDA) level. Methods: The studied subjects included a total of 150 healthy adults of 96 men and 54 women aged between 30 and 74 years. At the baseline visit, eligible candidate were randomized to either 1 capsule per day of antioxidant nutraceutical or antioxidant functional foods or placebo, and the first dose was dispensed and followed up for six months. Results: The results were grouped based on gender and age ranges, positive decrease in the MDA after antioxidant dietary intervention and lower concentration in men than in female at some age ranges was observed. Conclusion: We suggest the use of antioxidant functional foods as an alternative to antioxidant nutraceuticals/functional foods in reducing the effects of MDA in either healthy or stressed individuals.

The aim of this work was to determine the concentrations of some essential elements ( Br, Ca, Fe, Mg, Mn, Na, K and Cl ) in the muscle of three species of commercial fish, Dentex macrophthalmus, Sardinella maderensis, Engraulis encrasicolus (fin fishes) and a Mollusk (Cymbium cymbium ) consumed in Ghana. The concentrations of the elements in the four marine organisms from different areas along the coast of Ghana were determined using Instrumental Neutron Activation Analysis (INAA). The irradiation using thermal neutrons were done using the Ghana Research Reactor – 1 (GHARR – 1) facility at Ghana Atomic Energy Commission, Kwabenya. Only the edible tissues of the marine organisms were analyzed. The range of concentrations of the essential elements measured in the studied samples were : Br (2.7-33mg/kg), Ca (2150-9300mg/kg), Fe (50.2-90.3mg/kg), Mg (3300-7700mg/kg), Mn (0.18-9.88mg/kg), Na (3600-21700mg/kg), K (9900-17400mg/kg), Cl (3960-9400mg/kg). The precision in terms of relative standard deviation was within ±4. The accuracy of the method was evaluated by analyzing a reference material. Our values were within ±3% of the certified or information values in all cases.

Antifungal properties, and effects of fresh, oven dried uncooked and cooked seeds of Buchholzia coriacea on haematology and kidney was evaluated. The haematology and kidney studies were carried out using Wistar albino rats. Antifungal property result revealed the following order fresh seed > oven dried uncooked seed > cooked seed for the studied seed samples. Effects of the studied seed samples on haematology and kidney followed the order cooked seed

The present investigation was aimed to asses the amount of leaching plastic material, if any, into tea from disposable plastic cups. Fifty plastic cups were analyzed for the study, and thickness of cups was in the range of 70 – 90 µm (micron meter). The determination of leaching procedure was done through making difference in weight of used and unused cups through electronic weighing balance. First of all, weights of fresh unused cups were measured then measurements of weights of cups were taken after using hot tea. The tea was kept in cups for 10 minutes assuming that any person finishes tea after 10 minutes. The temperature of tea was measured 100°c at the time of serving. The weight of fresh unused cups and the weight of used served with hot tea cups were analyzed. The weight of used cups served with hot tea showed significant (P < 0.05) decreased in the weight as compared to fresh unused cups. The significant decrease in the weight of used cups showed the leaching of plastic material into tea. The results in this study indicated that the leaching of plastic material from cups into hot tea and the amount of plastic material leached was in the range of 1.5 – 2.0 mg per cup from < 1gram of cup.