Nutritional Evaluation of Gum Arabic and Its Food Products Locally Prepared in Tharparkar, Sindh, Pakistan

To compare intraosseous with central venous blood samples for biochemical analyses and hemoglobin levels during cardiopulmonary resuscitation (CPR) and during cardiopulmonary resuscitation with infusion of sodium bicarbonate, epinephrine, and saline boluses through the intraosseous site. Prospective, complete repeated measures study. An animal laboratory at a university medical center. Thirty-two piglets (mean weight, 30 [range, 24-35] kg). Animals were anesthetized, instrumented, and subjected to hypoxic cardiac arrest. An intraosseous cannula was inserted into the tibia, and animals were randomly assigned to one of five groups: heparinized saline (n = 6), epinephrine infusions only (n = 6), saline infusions only (n = 6), sodium bicarbonate infusions only (n = 8), and epinephrine, saline, and sodium bicarbonate infusions through the same site (n = 6). CPR (chest compressions and mechanical ventilation) was performed in all groups. Simultaneous blood samples were taken from the central venous and intraosseous sites before arrest and after 5 and 30 mins of CPR. There were no differences (p < .05) in sodium, potassium, magnesium, lactate, and calcium values of intraosseous and central venous blood at the baseline and during 5 mins of CPR with infusions through the intraosseous cannula. At 30 mins, differences were apparent in magnesium, potassium, and sodium values between groups when the intraosseous cannula was used for infusions as well as sampling. Intraosseous potassium, glucose, and magnesium values were lower and sodium values were higher than central venous blood levels. No differences were seen at all sampling intervals if small-volume heparinized saline was given through the intraosseous site. Hemoglobin values were lower in the intraosseous group after 30 mins of CPR and infusions through the intraosseous site. After 30 mins of CPR, all hemoglobin values from the intraosseous site were <10 g/100 mL. Intraosseous and central venous blood biochemical and hemoglobin values were similar during hemodynamic stability and throughout 30 mins of resuscitation if no drugs were given through the intraosseous site. However, differences existed after 30 mins of CPR and infusions through the intraosseous site. Laboratory values may be erroneous when intraosseous blood is used during periods of resuscitation of >5 mins if drugs and fluid boluses have also been infused through the site. For reliable values, an intraosseous site for sampling only may be reasonable.

In this study, two kinds of chestnut-sweet potato (CSP) and pumpkin-sweet potato (PSP) were cooked by three methods: raw, steaming, and roasting. These samples were investigated in food compositions such as moisture, protein, ash, dietary fiber, fat, minerals, and vitamins. As the results of this study, the moisture contents of raw CSP and raw PSP were higher than those of steamed and roasted samples in two cultivars. The contents of protein in raw CSP and raw PSP were 2.57 g/100 g and 3.22 g/100 g, respectively, which were higher than those of other cultivars. The protein contents of roasted CSP and steamed PSP were lower than those of their raw samples. The potassium, phosphorus, magnesium, calcium, sodium, and iron values of PSP were 1,048.46 mg/100g, 152.02 mg/100g, 74.70 mg/100g, 57.22 mg/100g, 22.28 mg/100g, and 1.44 mg/100g, respectively, which were the highest values in tested sweet potato cultivars. The content of dietary fiber in CSP was higher generally than that in PSP. The values of total dietary fiber in cooked sweet potatoes were higher than those of raw sweet potatoes. The contents of vitamins, including thiamine, riboflavin, and niacin, in PSP were higher than those in CSP. Overall, two cultivars of raw, boiled, and roasted sweet potatoes had enhanced food composition. Therefore, these sweet potato cultivars are expected to be highly valuable food items for the development and application of functional foods.

Lafun is one of the major food products of fermented cassava that is regularly consumed in many parts of West Africa. It has low nutrients in terms of protein, vitamins and mineral content. The limitations of cassava flour (lafun) as other cassava products include low protein content, low minerals, and vitamins and the presence of cyanide toxicity. In previous studies, enriching flours with sesame seed flour significantly improves the proximate, micronutrient composition and functional properties of the flours. The aim of this study is to assess the nutritional characteristics and organoleptic properties of cassava flour (lafun) enriched with sesame seed flour. Enriched lafun flour samples were prepared by thoroughly mixing the lafun and sesame seed flour in ratios 95:5, 90:10, 85:15 and 80:20 respectively. The samples underwent chemical and sensory evaluations using standard methods of AOAC. Analysis of variance was performed to calculate the significant difference between means, and multiple range test (Tukeys Least Significant Difference) was conducted on the results obtained. Level of significance was set at p&lt;0.05. The results showed that the enrichment significantly increased the protein content, ranging from 5.2% to 7.60%, compared to the control sample with 1.160%.The hydrocyanic acid content was reduced from 0.58 mg/100g in the control lafun to a range of 0.082 mg/100g to 0.058 mg/100g in the enriched samples. Tannin content varied significantly among the samples, with sample 95:5having a lower value than other samples. Moreover, sample 95:5 had the lowest mean values for phosphorus, sodium, potassium, and magnesium, while sample 80:20 had the highest mean values for these minerals. Sample 95:5 generally showed higher values for phenolic content and antioxidant activity, while Sample 80:20 consistently had the lowest mean values for phenolic content, flavonoid content, and antioxidant activity. Sensory evaluation revealed that the sample enriched with 20 g of sesame seed flour had a lower appearance score. Overall, the control sample was rated as the best in terms of overall acceptability, followed closely by the sample enriched with 5 g of sesame seed flour. Therefore, the optimal ratio of lafun to sesame seed flour for the best chemical and sensory properties was determined to be 95 g of lafun flour with 5 g of sesame seed flour. Based on the findings of this study, incorporating sesame seed flour into lafun resulted in improved quality parameters, particularly in terms of nutritional and functional properties. Samples 95:5 and 90:10 exhibited desirable properties, suggesting their suitability for consumption .It has the potential to enhance protein nutrition and help mitigate the risks of Protein Energy Malnutrition in populations with limited access to animal protein sources.

The main objective of this paper is to determine the chemical parameters: pH, optical density (OD), electrical conductivity (EC), percentage of moisture content, total ash, silica, dietary fiber, total acid, vitamin C, total reducing sugar, and formaldehyde content, of selected fruits (apple, banana, coconut, grape, litchi, mango, mousambi, papaya, pineapple, pomegranate and watermelon) available in the markets of Pokhara. Chemical parameters were analyzed by using standard methods in the Research Laboratory of Prithvi Narayan Campus Pokhara, Nepal from 15th March 2022 to 14th June 2022. The pH content ranged from 3.17 to 5.40 indicating acidic nature of all the fruit juices. Electrical conductivity was maximum for coconut juice (818 μS cm–1) followed by pomegranate, grape, mousambi and pineapple whereas that of mango was minimum (246 μS cm–1). Maximum to minimum value of moisture content, total ash, dietary fiber, titratable acidity and vitamin C were from 93.59% (for watermelon) to 72.80% (for coconut), 1.705% (for banana) to 0.360% (for watermelon), 4.52% (for coconut) to 0.35% (for watermelon), 0.098368% (for coconut) to 0.022448% (for watermelon), and 0.049354% (for mousambi) to 0.004121% (for grape) respectively. The highest value for total reducing sugar was recorded in Papaya (2.913269%) whereas lowest value observed in coconut (0.2106619%). Washable formaldehyde content was ranged from 0.01942085% (for grape) to 0.00038287% (for watermelon). The observed chemical parameters of fresh fruits as analyzed by using standard methods are in agreement with previously published values. This study shows that fruit samples are nutritious and fit for fresh eating by consumers.

A collaborative study was conducted to determine the insoluble dietary fiber (IDF), soluble dietary fiber (SDF), and total dietary fiber (TDF) content of food and food products by using a combination of enzymatic and gravimetric procedures. The method was basically the same as that developed for TDF only, which was adopted official final action by AOAC, except for changing the concentration of buffer and base and substituting hydrochloric acid for phosphoric acid. These changes were made to improve the robustness of the method. Duplicate blind samples of soy isolate, white wheat flour, rye bread, potatoes, rice, corn bran, oats, Fabulous Fiber, wheat bran, and a high fiber cereal were analyzed by 13 collaborators. Dietary fiber values (IDF, SDF, and TDF) were calculated as the weight of residue minus the weight of protein and ash. The coefficients of variation (CVs) of both the independent TDF determination and the sum of IDF and SDF were better than 15 and 18%, respectively, with the exception of rice and soy isolate. These 2 foods, however, contained only about 1% TDF. The CVs of the IDF were equally good, except for Fabulous Fiber, for which filtration problems occurred. The CVs for the SDF were somewhat high, but these products had very low SDF content. There was excellent agreement between the TDF determined independently and the TDF determined by summing the IDF and SDF. The method for separate determination of IDF and SDF requires further study. The modifications (changes in concentration of buffer and base and the use of hydrochloric acid instead of phosphoric acid) to the official final action method for TDF have been adopted.

Rice bran is an agro-industrial waste with excellent nutritional value and a considerable content of bioactive compounds. Biotransformation processes by fermented milk drink fermentation increase the interest in obtaining products from agro-industrial wastes with good biological properties. The viability of introducing rice bran (RB) into fermented milk drinks to improve the structural stability and sensory was studied. Fermented milk drink supplemented with 0, 0.1 %, 0.3 %, 0.5 %, 0.7 % amount of RB were studied. Samples were stored for 28 days at 4 ± 1 °C. Samples composition was studied, Physicochemical properties (total titratable acidity, apparent viscosity, and pH) and consumer’s acceptability of fermented milk drinks were determined at 0, 7th, 14th, 21th and 28th days of storage. Studies showed that rice bran wan rich in dietary fiber (28.57 %), fat (21.56 %), and protein (11.18 %). The introduction of RB showed a significant influence on these parameters (P &lt; 0.05). The introduction of RB would significantly improve the value of titratable acidity and apparent viscosity and decrease pH value. The more rice bran was added, the higher the values of titratable acidity and apparent viscosity were. The lower the pH value was, which could shorten the fermentation time, improve the texture stability, save production cost. The storage period could significantly influence the value of titratable acidity, pH, and apparent viscosity. The longer the storage period was, the higher the titratable acidity values were, the lower the pH value was caused by the post-fermentation of fermented milk drink. The apparent viscosity showed a trend of rising first and falling then during the storage period. The introduction of RB could significantly influence the sensory characteristic (color, consistency, sour, and texture). The introduction of RB would lead to whey separation and rough structure. Fermented milk drink supplemented with 0.1 % RB showed higher sensory acceptance. The best shelf life of the sample is 14 days，during which time fermented milk drink was of the best quality. RB is a kind of raw material with bright application prospects in a fermented milk drink.

This study was conducted to evaluate and to improve the A. O. A. C. method and modified Prosky method for determination of dietary fiber in raw and processed pulses.1. When dietary fiber in raw, home-cooked and commercially cooked white kidney beans and kintoki beans was analyzed by the A. O. A. C. method, the method overestimated the dietary fiber contents in some cooked beans compared with those in the raw beans. In the case of soybeans, however, there was practical agreement between dietary fiber values in raw and some processed beans.2. Dietary fiber values in white kidney beans and kintoki beans were affected by the conditions of boiling in water or autoclaving (time and temperature).3. After boiling in water for 30min or 60min, dietary fiber values increased 105% in kintoki beans, 77% in white kidney beans, 36% in azuki beans, 23% in blue peas, 19% in broad beans and 11% in soybeans compared with the values in the raw pulses, respectively.4. There were differences in available carbohydrate, protein and lipid contents between soybeans and other pulses. Dietary fiber values might be overestimated in pulses which contain more starch; the enhanced dietary fiber content might reflect a retrograded starch which can be defined as “resistant starch”.5. After solubilization with dimethylsulfoxide, samples were analyzed by the modified Prosky method. Following this treatment, dietary fiber values in the processed pulses compared satisfactorily with those in the raw pulses.

Introduction. The search for effective methods of treating injuries and defects of the jaws to ensure the restoration of not only the volume but also the qualitative properties of their bone tissue is one of the primary objectives of surgical dentistry, maxillofacial surgery and traumatology today.The aim of the work was to investigate the features of post-traumatic regeneration of the mineral components of the bone tissue of the lower jaw after experimental infliction of a bone defect and its filling with different osteoplastic materials.Materials and Methods. The study was conducted on 145 sexually mature male mongrel rabbits weighing 2.5-3.0 kg, aged 6–7 months. A bone defect was modeled in the interdental region of the alveolar part of the lower jaw. A cavity 4 mm deep and 3 mm wide was formed using a dental bur. The animals were divided into 7 groups (20 rabbits in each) depending on the filling of the defect: blood clot; OCP-N; OCP-N-Chitosan-Ampicillin; β-TCP; Chitosan-A; Col-C; Col-C-lincomycin. Five intact animals were used to study the content of the studied mineral elements in the bone tissue of the lower jaw of a rabbit in norm. The mineral composition of bone tissue was studied by atomic absorption and emission spectral analysis. Control was performed on day 84 after the injury.Results. The study of the mineral composition of the lower jaw bone tissue of animals in the control and experimental groups 84 days after bone injury showed a different content of the studied mineral elements and their different ratio, depending on the material used to fill the bone defect. The obtained results of the study showed that the mineral composition of the rabbit lower jaw bone tissue after infliction of a bone-destroying injury and filling of the bone defect with various osteoplastic materials after 84 days remains somewhat different from the norm and has characteristic features that depend on the material used. At the same time, the calcium content remains higher than normal in all experimental groups, although when using OCP-N, OCP-N-Chitosan-Ampicillin, and Col-C-lincomycin, it is lower than in the control. The phosphorus value returns to normal only when using the Col-C material, the magnesium value – when using OCP-N-Chitosan-Ampicillin and Chitosan-A, the sodium value – when using β-TCP and Chitosan-A, and the potassium value – when filling the defect with OCP -N-Chitosan-Ampicillin and in the control group.Conclusions. The mineral composition of bone tissue changes after bone-destroying trauma due to a significant increase in the content of calcium, phosphorus and magnesium, which remain higher than in intact animals until day 84 of the experiment. The dynamics of sodium and potassium content is less pronounced; their values on day 84 of the experiment don`t differ significantly from the norm. When osteoplastic materials are used to fill the bone defect, the dynamics of the content of the studied mineral elements in the bone tissue is different and different from the control. The quantitative indicators of the content of the studied elements differed least significantly from the norm when filling the bone effect with OCP-N and OCP-N-Chitosan-Ampicillin.

Dietary fibre: Challenges in production and use of food composition data

BackgroundIn Sweden, school meals are served free of charge and Swedish law states that school meals must be nutritious. Nevertheless, data on children's energy and nutrient intake from school meals are scarce.ObjectiveThe aim was to describe the contribution of school meals to Swedish children's nutrient and energy intake during weekdays and compare this to the reference values based on the Nordic Nutrition Recommendations (NNR), which have been adopted as the official Swedish recommendations.DesignA cross-sectional food consumption survey was performed on 1,840 Swedish children attending Grade 2 (mean age 8.6) and Grade 5 (mean age 11.7). The children's nutrient and energy intake was compared to the reference values based on the NNR.ResultsThe mean intake from school meals of energy, carbohydrates, dietary fiber, polyunsaturated fatty acids (PUFA), and vitamins D and E did not reach the reference values and the intake of saturated fatty acids (SFA) and sodium exceeded the reference values in both age groups (significant differences, all p≤0.001). Additionally, the pupils in Grade 5 did not reach the reference values for folate, potassium, calcium, magnesium, iron, selenium, and zinc (significant differences, all p≤0.001). Standardized for energy, dietary fiber, PUFA, and vitamins D and E did not reach the reference values, whereas the reference values for SFA and sodium were exceeded in both age groups (significant differences, all p≤0.001).ConclusionsThe study pointed to some central nutrients in need of improvement as regards school meals in Sweden, namely the quality of fat, dietary fiber, sodium, vitamin D, and iron. Some of these results may be attributed to the children not reporting eating the recommended number of calories, the children omitting some components of the meal, or underreporting, as a consequence of which the reference values for several nutrients were not met.

The Food and Drug Administration issued a final rule in 1987 concerning the nutrition labeling of foods with respect to calories content1. The Agency amended the existing food labeling regulations to provide for the exclusion of nondigestible dietary fiber when the calorie content of a food for nutrition labeling purposes is determined. In essence, the amendment allows a manufacturer to subtract the carbohydrate attributable to nondigestible fiber from the total carbohydrate content of a food, when the appropriate declaration of calorie content for that food is calculated. The Federal Register further stated that “The nondigestible dietary fiber will be determined by the method, Total Dietary Fiber in Foods, Enzymatic Gravimetric Method, First Action, in the Journal of the Association of Official Analytical Chemists (JAOAC), 68:399, 1985, as amended in JAOAC 69:370, 1986.” These methods were previously published as research papers previously in the JAOAC2,3. Considering that soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) often exhibit distinctly different physiological effects4, the basic method was extended to give not only total dietary fiber (TDF) values, but also separate values for SDF and IDF. A previously completed interlaboratory study of a method for SDF and IDF5 revealed that the same enzymatic-gravimetric approach accepted by the AOAC for TDF could be used for SDF and IDF. The collaborative study reported on in this chapter is not yet completed, but sufficient data to assess its value as a method for determining SDF and IDF in a variety of foods and food products have been obtained.

Spent Coffee Ground (SCG) is the main coffee industry by-product, rich in dietary fibers and polyphenols. The extractable material of SCG was fractionated, and the phenolic compounds were identified and quantified. Chlorogenic and neochlorogenic acids were identified as the main phenolic components, and the Total Phenolic Content (TPC) of SCG was determined to be 2.16% (dry SCG basis). Furthermore, SCG was characterized in terms of Total Dietary Fiber content, which amounted to 66%. The SCG was valorized for the development of a bakery product (cookie) enhanced with fiber and bioactive polyphenols. Cookies were produced with the addition of 4% and 7% dry and defatted SCG (baked cookie basis). The produced cookie prototypes presented TPC and dietary fiber dependent on the addition level of SCG. TPC values were determined at 588 and 1017 ppm, while dietary fiber values were at 2.7 and 4.6%, respectively. The shelf life of the cookies was monitored over 143 days at three different temperatures (25 °C, 35 °C, and 45 °C) in terms of texture (hardness), color, Peroxide Value (PV), and TPC. It was observed that the PV value significantly increased in samples with incorporated SCG, stored at 45 °C, while in those stored at 25 °C and 35 °C, PV remained at low levels. The TPC of the SCG-enriched samples remained practically constant during the shelf life analysis, while color and hardness increased (mathematically modeled). SCG-added cookies were characterized by increased darkness, increased hardness, and a mild (desirable) coffee flavor. The overall sensory impression scores for 0%, 4%, and 7% SCG-added cookies were 7.5, 8.0, and 8.2, respectively. Based on sensory evaluation test results, the shelf lives of 0%, 4%, and 7% SCG at 25 °C were 359, 435, and 471 days, respectively. Overall, SCG is a potentially valuable ingredient that can be used to develop innovative food (baked) products with enhanced nutritional value and increased shelf life.

Processing techniques, particularly drying because cocoa beans are extremely sensitive to moisture, have a significant impact on the quality of the final product. Fermented cocoa beans were dried using the NSPRI parabolic solar tent dryer (PSTD), wooden solar dryer (WSD), and open-air drying (OAD). The dried cocoa beans’ respective moisture contents (MCs) for PSTD, WSD, and OAD were 5.94%, 6.01%, and 6.82%, respectively. The corresponding MCs for the dried cocoa beans from PSTD, WSD, and OAD were 5.94%, 6.01%, and 6.82, respectively. It was found that the cut test scores for PSTD, WSD, and OAD were 1000, 985, and 965, respectively. This showed that, in contrast to those from WSD and OAD, the dried cocoa beans obtained from PSTD were fully brown. For WSD, OAD, and PSTD, respectively, the obtained pH values were 5.60, 5.65, and 5.80, and the total titratable acidity was 11.70 meq NaOH 100–1 g, 14.10 meq NaOH 100–1 g, and 18.30 meq NaOH 100–1 g for PSTD, WSD, and OAD, respectively. Food products’ shelf life may be indicated by the titratable acidity value. Due to its enclosed design, the NSPRI PSTD has an advantage over other drying methods because it completely eliminates the possibility of external and microbial contamination of the cocoa beans.

Making a meal out of bugs

Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage