Effect of defatted Lagenaria siceraria (Molina) Standley seed flour as a fat replacer on physicochemical, technological, and sensory properties of beef patty.

Defatted Lagenaria siceraria seed flour (DLSSF) was obtained from defatted seed cake, dried, and ground through a sieve of 500 µm and characterized. A 2 × 4 factorial design (two flour hydration rates and four fat substitution rates) was used to produce a low-fat beef patty by replacing fat with DLSSF. Beef kidney fat was used to formulate the control sample. Chemical, physical, technological, sensory, and nutritional characteristics of low-fat beef patties manufactured were evaluated. DLSSF contains mainly protein. As fat replacers, DLSSF induces a significant increase in the pH of the raw and cooked patty, the moisture and protein contents, the cooking yield, the cohesion, chewiness, springiness, and lightness of the cooked beef patty with fat substitution rate. There is a decrease in fat content, total calories, water retention capacity, hardness, and redness of the cooked patty with a fat substitution rate. From the sensory analysis, the substitution of fat improves the acceptability of samples. Based on the overall parameters analyzed, DLSSF containing 60% water can be used to produce low-fat beef patty by replacing fat at 100%. From these results, hydrated DLSSF could be an effective method to solve the problems of noncommunicable diseases related to animal fat consumption.

Geophagia: Benefits and potential toxicity to human-A review.

Geophagy is the habit of consuming clay soil such as chalk or kaolin. Though it is globally practiced, the safety of those involved is yet to be fully established. It is thought to be highly prevalent in pregnant women because of its antinausea or therapeutic effects. This practice is also thought to be provoked by some nutritional needs, but in modern society its etiology is obscure. The mineralogical and chemical compositions of clay may vary from one region to another and even in all form of rocks clay constitutes. Published articles in geophagy indicate lack of adequate investigations into the toxicity of geophagy, though it is globally practiced and more prevalent in Africa (as a continent) or in Africans migrants. Some studies have helped to identify some minerals that are toxic to human if ingested. In most cases, the potential toxicity emphasized by these studies is based on the detection of the presence of these nuisance elements in the geophagic materials. Scientifically, a lot has been done in the light of detection of toxic matter, but more investigations on metabolic studies are still necessary. The variability of clay content with respect to source motivated this review on geophagy and its potential toxicity to human. This review is aimed at bringing out findings that would enable a better understanding of the toxicity potential of geophagy across context and taxa.

Effect of controlled differential sieving processing on micronutrient contents and in vivo antioxidant activities of Hibiscus sabdariffa L. calyxes powder.

Sun-dried calyxes of Hibiscus sabdariffa were finely grinded and fractionated by controlled differential sieving processing (CDSp) into four granulometric classes. The obtained powder fractions were examined for their micronutrient contents and in vivo antioxidant properties in high-fat diet induced oxidation model rats. Unsieved powder and lyophilized ethanolic extract were used for comparison. Micronutrient contents and antioxidant properties were significantly influenced (p < 0.05) by particle sizes. The mineral, vitamin, carotenoid and anthocyanin contents were shown to be higher in smaller powder particles. Comparatively, the ethanolic extract powder had the higher carotenoid, vitamin and anthocyanin contents while the superfine powders < 180 µm and 180-212 µm had the higher mineral contents and antioxidant properties which was characterized by high superoxide dismutase, catalase activities and low malondialdehyde production. Plant grinding followed by CDSp may be an option to improve micronutrient content and antioxidant activity of plant powders.

Acceptability and solubility of iron and zinc contents of modified Moringa oleifera sauces consumed in the Far-north region of Cameroon.

Consumption of Moringa oleifera leaves is a local and inexpensive solution to iron and zinc deficiencies in the Far-north region of Cameroon. However, traditional household's cooking techniques result in sauces with high pH levels and low leaves incorporation rates that compromise the bioavailability of iron and zinc. The aim of our study was to investigate the effect of modifying a standard Moringa sauce on consumer acceptability and the solubility of iron and zinc, which is an indicator of their bioavailability. Lime juice or tamarind pulp was added to a standard recipe in order to reduce the pH by about one unit, and Moringa leaf powder was incorporated in each acidulated sauce at three levels (1, 2, and 4 g/100 g of sauce). All the formulations were evaluated for their acceptability by 30 housewives using a five-point hedonic scale. The pH was measured by a digital electronic pH-meter. Moisture and ash were determined by AOAC methods. Total iron and zinc contents were determined by atomic absorption spectrophotometry, and soluble iron and zinc by HCl-extractability. The lime juice-acidulated sauce and the tamarind pulp-acidulated sauce enriched with 1 g of Moringa leaf powder were the most acceptable formulations with scores of 3.4 and 3.6, respectively. Their chemical analysis showed a reduced pH (6.4 and 6.1, respectively), compared to the Control (7.2). Lime juice-acidulated sauce improved iron and zinc solubility from 42.19 to 66.38% and 54.03 to 82.03%, respectively. Tamarind pulp-acidulated sauce enriched with 1 g of Moringa leaf powder showed a decrease in iron solubility from 42.19 to 38.26% and an increase in zinc solubility from 54.03 to 72.86%. These results confirm the beneficial effect of lime juice in improving iron and zinc bioavailability.

Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour.

The effects of soaking and roasting on the physicochemical and pasting properties of soybean flour were evaluated. Soybean seeds were soaked overnight in tap water for 0-72 h, hand dehulled, dried, and part of the sample was roasted. Roasted and unroasted soy beans were milled into flour and analyzed. The results showed that the total carbohydrates (22.8-27.9 g/100 g), the ash content (3.5-3.6 g/100 g), and the total polyphenols (0.29-0.51 g/100g) did not significantly change during both the soaking and roasting processes. However, the total proteins (35.8-46.0 g/100 g) and lipid contents (21.4-29.5 g/100 g) were significantly (p < 0.05) affected only by soaking, with a decrease in total protein and an increase in lipid contents. Phytate content (0.22-0.26 g/100 g) decreased significantly (p < 0.05) only with roasting. The tannins (0.01-0.30 g/100 g) and soluble proteins (4.0-29.0 g/100 g) significantly (p < 0.05) diminished with both treatments. There was a significant increase in the least gelation concentration (20-30 g/100 mL), a decrease in the swelling power (1.3-2.0 mL/mL), and consequently, reduction in the viscosity (range peak viscosity 18-210 cP) of the flour slurry after soaking and roasting. All these qualities-needed for producing nutritious flour for infants-highlighted the efficiency of these endogenous technologies.

Lipid-lowering properties of protein-rich mucuna product

BACKGROUND: The objective of this study is to evaluate the effect of protein-rich mucuna product (PRMP) on lipid parameters of hyperlipidemic rats. METHODS: Hyperlipidemia was induced in male rats for 3 weeks through high-fat diet. After induction, 30 hyperlipidemic rats were divided into five groups of six rats: control group (CG) received casein and four groups received PRMP as protein source at different proportions: 8.2, 16.4, 24.6, and 32.8 % corresponding, respectively, to 25, 50, 75, and 100 %substitution of casein in the diet for 3 weeks. Lipid and oxidative stress parameters of rats were assessed. RESULTS: There were no significant differences in food intake and body weight loss among the experimental groups. The concentrations of the serum low-density lipoprotein cholesterol, total cholesterol, and triglycerides were lower in groups fed on PRMP 50, 75, and 100 % than in the CG group (p< 0.05). Histological analysis of the liver revealed that animals fed on PRMP diets presented a lower level of steatosis than the CG group. The most significant reduction of lipid parameters was obtained when PRMP was used as unique source of protein (PRMP 100 %). PRMP also influenced oxidative stress parameters as evidenced by a decrease in malondialdehyde and an increase in catalase and superoxide dismutase. CONCLUSIONS: These findings demonstrated that PRMP exerts hypolipidemic effect; it has a metabolic effect on endogenous cholesterol metabolism and a protector effect on the development of hepatic steatosis. Our results also suggest that PRMP could manage metabolic diseases associated with oxidative stress.

Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea).

This work is part of a large study aimed to evaluate the potential of bambara groundnut (Vigna subterranea) flour as starting raw material for the preparation of a widely cherished legume-based food product known as koki. Towards this objective, the flours from two varieties of bambara groundnut along with their respective starch and protein isolates were analyzed for some physicochemical and microstructural properties. It was observed that bambara flour contained appreciable amount of proteins (24.0-25.5 g/100 g), carbohydrates (57.9-61.7 g/100 g), fiber (3.45-3.68 g/100 g) and ash (3.65-3.85 g/100 g) with marginal differences between both varieties. The properties of starch and proteins isolated from the flours were different from one variety to another. In particular the starch granules of the white variety were larger (size range 10-35 µm) and polygonal while those from the black variety were smaller (size range 6-15 µm) and spherical in shape. In addition, the peak of gelatinization temperature was higher for white variety (81.7 °C) than for black variety (77.5 °C). The gelatinization temperature and the enthalpy of gelatinization of starch in the flours were systematically lower than for the starch isolates, suggesting an interaction of starch with other components on the gelatinization process.

Impact of daily supplementation of Spirulina platensis on the immune system of naïve HIV-1 patients in Cameroon: a 12-months single blind, randomized, multicenter trial.

BACKGROUND: Micronutrient deficiencies occur early in Human Immunodeficiency Virus (HIV) infections they have reverse effects on the nutritional status. The diet supplementation with a natural nutraceutical rich in proteins and micronutrient like Spirulina platensis, may be effective and efficient in delaying HIV disease progression by frequently reported improvement in immune response. METHODS: A prospective single-blind, randomized, multicenter study conducted on 320 HIV-1 ARV-naïve participants for 12 months. Participants received either S. platensis supplementation and standard care or standard care and local balanced diet without S. platenis. Selected hematological and biochemical as well as CD4 count cells, viral load copies were assessed at three separate times. RESULTS: Among the 169 ART-naïve participants enrolled in the study, the female was mostly represented (67.1%). The significant increase of CD4 count cells (596.32-614.92 cells count) and significant decrease of viral load levels (74.7 × 10(3)-30.87 × 10(3) copies/mL) of the patients who received a supplementation of S. platensis was found after 6 months of treatment. Haemoglobin level was also significantly higher in the same group while the fasting blood glucose concentration decreased after 12 months compared to control. CONCLUSION: A daily supplementation with S. platensis to diet combined with a reasonable balanced diet has significantly increased the CD4 cells and reduced the viral load after 6 months. Further studies are recommended among a large specific group of people infected by the HIV in order to investigate the mechanisms involved on the effect of S. platensis on immune system.

Effects of Spirulina platensis supplementation on lipid profile in HIV-infected antiretroviral naïve patients in Yaounde-Cameroon: a randomized trial study.

BACKGROUND: Cardiovascular diseases (CVD) and metabolic alterations are among the majors public health concern that have been reported in people living with HIV infections. Factors contributing to cardio metabolic syndrome in HIV include body fat distribution, dyslipidemia, insulin resistance, cardiovascular dysfunction and inflammation. The aim of the study was to determine the effect of Spirulina platensis (Cyanobacteriaceae) supplementation versus local diet on lipid profile in HIV-infected antiretroviral-naive patients. METHODS: A prospective single-blind, randomized, multicentre study was conducted from February 2010 to December 2012. A total of 320 HIV antiretroviral-naïve patients were screened and 169 were recruited in this study. Patients were randomized and received either Spirulina supplementation combined with local diet (n=82) or local diet only (n=87). Age, weight, body mass index (BMI), lipid profile, CD4 count, and local food intake variables were assessed on three separate occasions (three, six and twelve months). RESULTS: An average age of the patients was 35.6±9 years. The majority of participants were female 67.1%. Regarding the lipid profile, there is a significant increase in HDL-cholesterol and a significant decrease in total cholesterol, LDL-cholesterol and triglycerides in the group of patients who consumed Spirulina platensis. A change in the atherogenic index defined by the ratio CT/HDL-C substitutable by LDL-C/HDL-C and the TC/HDL decreased significantly from 10.83 at baseline to 2.22 after 12 months (p=0.21 and p<0.0001) in the patients taking Spirulina. CONCLUSIONS: Nutritional supplementation with Spirulina combined with a quantitative and qualitative balanced diet for at least six months can retard an exposition to lipid abnormalities in HIV-infected antiretroviral-naive patients. Further studies are recommended on a large group of people not infected with HIV and exposed to cardiovascular risk factors.

Evaluation of some selected blood parameters and histopathology of liver and kidney of rats fed protein-substituted mucuna flour and derived protein rich product.

This comparative study reports the nutritional and toxicological characteristics of Mucuna pruriens flour and a protein-rich product developed from it. The protein-rich mucuna product (PRMP) was obtained by the three steps procedure: protein solubilization, heat-coagulation and sieving. Three weeks rats (n=6 per group) were fed for 28 days on standard protein-substituted rat feed with mucuna flour or PRMP. The experimental design was a factorial design with three mucuna accessions (Velvet, Black and White) and two treatments (flour and PRMP). The protein content ranged 27.2-31.5 g/100 g for flour and 58.8-61.1% for PRMP. Processing flour into PRMP led to a significant (p<0.05) reduction of tannins (50%), total polyphenols (50%) and trypsin inhibitors (94%). The rats fed PMRP diets witnessed weight gain similar to casein, while those fed mucuna flour lost weight. The levels of total cholesterol, HDL-cholesterol and LDL-cholesterol observed in animals groups fed mucuna flour and PRMP were significantly lower (p<0.05) than the control group. In addition lymphocytes, granulocytes, red blood cells, hemoglobin and hematocrit of rats fed mucuna flour were significantly (p<0.05) lower than values in other rats groups. Kidneys glomerular sclerosis and high creatinine levels were observed in group fed mucuna flour. PRMP then represents a good alternative of using mucuna proteins for human nutrition.

Evaluation of Clausena anisata essential oil from Cameroon for controlling food spoilage fungi and its potential use as an antiradical agent.

Investigations were conducted to determine the chemical composition, antifungal and antiradical activities of the essential oil extracted from the fresh leaves of Clausena anisata (Willd.) Hook. F. ex Benth (from Cameroon) against Aspergillus flavus, A. niger, A. parasiticus and Fusarium moniliforme. The essential oil obtained by hydrodistillation was analysed by GC and GC/MS. The disc diffusion method was used to evaluate the fungal growth inhibition at various concentrations of the oil while the antiradical activity of the essential oil was studied by the DPPH (diphenyl picryl hydrazyl) method. The main components obtained were E-ocimenone (15.1%), Z-ocimenone (11.5%), gamma-terpinene (11.4%) and germacrene D (10.9%). After 10 days of incubation on essential oil supplemented medium, the growth of A. flavus, A. niger, A. parasiticus and F. moniliforme were totally inhibited by 4, 5, 5 and 5 mg/mL of C. anisata essential oil, respectively. The antiradical activity of C. anisata essential oil (SC50 = 5.1 g/L) was less than that of butylated hydroxyl toluene (BHT), which was used as the reference compound (SC50 = 0.007 g/L). Results obtained in the present study indicate the possibility of exploiting C. anisata essential oil to fight strains of A. flavus, A. niger, A. parasiticus and F. moniliforme responsible for biodeterioration of stored food products.