Evaluation de la qualité nutritionnelle des farines infantiles fabriquées et vendues au Bénin

La malnutrition chez les enfants a atteint des proportions inquiétantes dans les pays en voie de développement y compris le Bénin. Cette étude s'est inscrite dans le cadre de la lutte contre les carences en nutriments, dans la mesure où promouvoir des farines infantiles de bonne qualité nutritionnelle semble être l'une des meilleures voies d'amélioration du statut nutritionnel du jeune enfant. L'objectif était d'évaluer la qualité nutritionnelle des farines infantiles commercialisées au Bénin. Il s'agissait d'une étude transversale qui a porté sur 10 farines de 2ème âge, dont 8 locales et 2 importées, considérées comme référence. Les teneurs en nutriments ont été évaluées en suivant les méthodes de dosage de référence. Les résultats ont montré une non-conformité de la composition de ces farines aux normes du Codex Alimentarius, sauf en ce qui concerne les teneurs en énergie et en protéine. Sur le plan qualitatif, les protéines apportées par ces aliments de complément sont uniquement végétales, contrairement aux proportions recommandées de 6% d'origine végétale et 6% d'origine animale. Malgré l'ajout de compléments vitaminiques, les farines analysées sont très pauvres en micronutriments. En outre, une densité énergétique inadéquate des bouillies issues de la préparation de certaines farines les rend incapables d'assurer une alimentation suffisante pour la croissance du jeune enfant. Il ressort néanmoins, une standardisation des méthodes de fabrication de ces aliments de complément, expliquant l'absence de variation des paramètres étudiés d'un lot à un autre, à l'exception de la teneur en matières sèches. Des propositions d'amélioration de la densité énergétique des bouillies, ainsi que de la formulation des recettes et de leur préparation ont été suggérées à l'égard des entreprises productrices de farines infantiles de complément au Bénin

Effect of Cosensitization with Buckwheat Flour Extract on the Production of House Dust Mite-specific IgE

There are studies reporting food sensitization in infancy increases the risk of sensitization to inhalants later in life. We performed a study to evaluate whether cosensitization with buckwheat (BW) has an effect on the production of house dust mite-IgE. C3H/HeJ mice (4 weeks, female) were sensitized with house dust mite (HDM)/Al (OH)3, intraperitoneally on day 0, followed by 4 intranasal sensitizations (on days 14, 15, 16, and 21). Group 1 was cosensitized intragastrically with BW/cholera toxin (CT) (on days 0, 1, 2, 7, and 18) during sensitization with HDM, group 2 was cosensitized intragastrically with CT only (on days 0, 1, 2, 7, and 18), and group 3 was used as controls. HDM- and BW-IgE and antigen-specific T-cell proliferation and cytokine production were evaluated. In Group 1, BW-IgE levels were highest at week 4, and the HDM-IgE at week 3 (98.45+/-64.37 ng/mL and 169.86+/-55.54 ng/mL, respectively). In Group 2, HDM-IgE levels reached a peak at week 3, remarkably higher (810.52+/-233.29 ng/mL) compared to those of Group 1 (169.86+/-55.54 ng/mL). The interleukin (IL)-4 and interferon (IFN)-gamma in the HDM-stimulated culture supernatants of splenocytes were not significantly different among groups. We postulate that the cosensitization with BW may down-regulate the specific IgE response to HDM.

Peak expiratory flow rate in flour mill workers.

The current cross-sectional study with a comparison group was undertaken to investigate peak expiratory flow rate (PEFR) in flour mill workers and to study relationship between reduction in PEFR and age, smoking, exposure to grain dust and respiratory morbidity. The study included 286 flour mill workers and equal number of neighbourhood controls group-matched for age. PEFR was measured by using Wright's Peak Flow Meter. PEFR was significantly reduced in flour mill workers as compared to comparison group. The decline in PEFR was significantly associated with grain dust exposure, duration of exposure, tobacco smoking and presence of respiratory morbidity.

Cariogenic [correction of Carcinogenic] potential of a typical cassava flour from the Amazonian region of Brazil.

The purpose of this study was to compare the cariogenic potential of a typical cassava flour (CF) with sucrose and starch, using a severe cariogenic challenge model in rats. Thirty Wistar female pups with their dams (mutans streptococci free) were infected by Streptococcus sobrinus 6715, desalivated when aged 25 days, and placed in a Konig-Hofer programmed feeder at age 26 days. They received 17 meals daily at hourly intervals for 21 days as follows: group (1) powdered plain sucrose and sterile distilled water ad libitum (sdwal); (2) Lf and Sdwal (3) powdered starch and sdwal. Essential nutrition was administered by gavage. Data were analyzed by ANOVA. The percentage of S. Sobrinus related to the total flora and the number of this microorganism were higher in the sucrose and CF groups than starch group. Smooth-surface and [sulcal] caries scores for the groups were: (1) 105.5 [48.0]; (2) 34.1 [39.2]; (3) 10.2 [18.1]. All the groups were statistically significantly different from each other (p < 0.01), although the result for sulcal score for CF was very close to the sucrose group. It is concluded that cassava flour, the main source of carbohydrate for the Amazonian population of Brazil, has moderate cariogenic potential.

Characterization of yellow and development of instant flours by hydrothermal process / Caracterización de arroz manchado y elaboración de harinas instantaneas por proceso hidrotérmico

Commercial brown and yellow milled rice submitted to inappropriate storage conditions were characterized and utilized to develop instant flours that were used in the preparation of atoles. The grains were classified as long-thin; the average size was 2.13 x 6.79 mm. The milling yields obtained in laboratory with paddy rice were 70 per cent brown rice and 60 per cent milled rice. Brown rice and yellow milled rice had similar amylose contents, 22.5 and 25.6 per cent respectively. Gel consistency was solf with low gelatinization temperature (63-68ºC) for both samples. Field fungi, such as Helminnthosporium oryzae, and storage fungi, such as Aspergillus spp, were present in paddy, yellow milled and commercial rice. The fungus Helminthosporium oryzae, Aspergillus spp, and Penicillum spp were not present in instant flours. Instant flours were prepared by soaking the grain in water, and then steaming, dryng and milling it. The highest values for water absortion index were obtained from yellow milled instant rice flour. the color of yellow milled instant rice flour varied from white ("L") to pale yellow (lesser values of "b"). The lower viscosity of the instant flours indicates the breakdown of polymers and reveals that unintact starch granules were not present in instant flours. Protein and ash contents of brown and milled rice were unaffected by hydrothernal process, and the lipid content showed only little changes. Sensory analyses carried out on the atoles prepared with instant flours considered them acceptable, specially for products made from milled yellow rice

Respiratory hazards among workers in flour milling industry

This study was carried out to get a picture of the prevalence of respiratory diseases [bronchial asthma, chronic bronchitis and asthmatic bronchitis] among the employees in Shebin El-Kom flour mill company in Menoufia Governorate, and to assess pulmonary ventilatory function among them Three hundred and thirty one individuals [293 males and 18 females] were selected to be the subjects of this study. The results pointed out to the following conclusions: The prevalence of bronchial asthma, chronic bronchitis and asthmatic bronchitis among the exposed workers was 11.38%, 7.32 and 17.48% respectively. The duration of exposure and smoking habits were found to increase significantly the prevalence of asthmatic bronchitis. Pulmonary ventilatory function measurements [FEV1, FEV1/FEC% and FEV1% of predicted] showed significantly lower values among exposed workers than the controls, also a significantly inverse relation ship with the duration of exposure. Smokers had significant lower values of FEV1 and FEV1% of predicted than non-smokers

Estudio de los alergenos en el asma y rinitis de los panaderos / allergens in asthma and rhinitis of bakers

Mediante técnicas "in vitro" (RAST, RAST inhibición, RAST adsorción, RAST absorción) hemos analizado el papel de la harina de trigo y centeno. De los ácaros D. Farinae, L. Destructor y T. putrescens, así como el saccharomyces, Alternaria y de los parásitos Terebrio y Ephesia, en la génesis del asma y rinitis de los panaderos, hallamos que la harina de trigo es el antígeno más específico