Fiber-rich Products Research Articles

Nutrition's effect on male fertility: A retrospective study

Objective: The aim of this study was to clarify the effect of food on male fertility in a sample of Egyptian men. Background: Eating a varied and healthful diet may be an essential aspect of sustaining good overall health. However, specific vitamins and food groups may have a more substantial impact on reproductive health than others. A male's diet may affect his fertility. Method: Type of study Case control nested in a cross-sectional study It was conducted during the period from September 1st, 2021, to 1st of September 1st, 2022, in Dermatology and Andrology Outpatient Clinic in Menoufia University. Results: The results Twenty hundred and fifty-seven married men who have a regular sexual relation, eating different types of food accepting to participate in this study, the highest percentage of the participants were from urban areas, aged 30-39 years, weighed more than 90 kg, were 170-180 cm tall and had secondary education. Conclusion: Nutrition can both negatively and positively affect the quality of semen. The diet should include vegetables and fruit, fish and seafood, nuts, seeds, whole-grain and fibre-rich products, poultry, and low-fat dairy products.

Kadar Serat dan Tekstur Kue Kembang Goyang dengan Substitusi Beras Merah Organik

Kembang goyang is Indonesian traditional snack, but it has quite low of dietary fiber and resistant starch content. Organic and nonorganic red rice could be used to increase level of dietary fiber by transforming it into red rice flour and used as a substitute of white rice flour in the making of kembang goyang snack. The purpose of this study is to determine type and substitution ratio of red rice flour into white rice flour to produce the best formulation of kembang goyang snack based on its dietary fiber content and texture. Kembang goyang snack is made by organic and nonorganic red rice flour with different ratios of red rice flour: white rice flour (0:100; 20:80; 40:60; 60:40; and 80:20). The result showed that organic red rice flour has lower yield (91,47 ± 0,23%) compared to nonorganic red rice flour's yield (92,80 ± 0,09%). In contrast, the dietary fiber content (8,09 ± 0,04%) and resistant starch content (3,95 ± 0,00%) of organic red rice flour is higher than the dietary fiber content (6,46 ± 0,07%) and resistant starch content (1,76 ± 0,03%) of non-organic red rice flour. Overall, the moisture content for both types of red rice flour ranged between 5,91 ± 0,08 to 6,35 ± 0,60%. The best formulation of kembang goyang snack is obtained by using organic red rice flour at ratio 40:60 of red rice flour and white rice flour. The product is classified as fiber-rich product and has similar texture (toughness and fracturability) to commercial product with 6,30 ± 0,01% of resistant starch content.

Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies.

The preparation and processing of fruits and vegetables produce high amounts of underutilized fractions, such as pomace and peel, which present a risk to the environment but constitute a valuable source of dietary fiber (DF) and bioactive compounds. The utilization of these fiber-rich products as functional food ingredients demands the application of treatments to improve their techno-functional properties, such as oil and water binding, and health-related properties, such as fermentability, adsorption, and retardation capacities of glucose, cholesterol, and bile acids. The enhancement of health-promoting properties is strongly connected with certain structural and techno-functional characteristics, such as the soluble DF content, presence of hydrophobic groups, and viscosity. Novel physical, environmentally friendly technologies, such as ultrasound (US), high-pressure processing (HPP), extrusion, and microwave, have been found to have higher potential than chemical and comminution techniques in causing desirable structural alterations of the DF network that lead to the improvement of techno-functionality and health promotion. The application of enzymes was related to higher soluble DF content, which might be associated with improved DF properties. Combined physical and enzymatic treatments can aid solubilization and modifications, but their benefit needs to be evaluated for each DF source and the desired outcome.

Experimental Capacity of Human Fecal Microbiota to Degrade Fiber and Produce Short-Chain Fatty Acids Is Associated with Diet Quality and Anthropometric Parameters

BackgroundShort-chain fatty acids (SCFAs) are considered beneficial to human health. The associations between bacterial capacity to produce SCFAs, diet, and health are not fully understood. ObjectiveWe aimed to evaluate the capacity of human fecal microbiota to produce SCFAs and to metabolize soluble and insoluble fiber and to study its associations with human diet, anthropometric parameters, and carbohydrate and lipid metabolism. MethodsA cross-sectional study was carried out with 200 adult participants. Diet was evaluated using food records. Capacity to produce acetate, butyrate, and propionate and to degrade soluble fiber were assessed in an ex vivo experiment where fecal samples were inoculated in a pectin-containing broth. Fecal β-glucosidase activity was measured to assess potential to degrade insoluble fiber. ResultsThe main dietary determinants of high capacity to metabolize fiber were high intake of vegetables, fruits, nuts, and seeds. After adjusting analyses for confounders, glucose and lipid parameters were not significantly associated with any of the studied microbial capacities, but the capacity to produce propionic acid was significantly associated with hip circumference (β = −0.018, P = 0.044), which was seen especially in people eating healthy. ConclusionsWe confirmed that high intake of fiber-rich products is positively associated with the capacity of fecal microbiota to degrade soluble and insoluble dietary fiber and that people eating healthy food might benefit from enhanced microbial capacity to produce propionic acid.

Functional Food Based on Potato.

Potato (Solanum tuberosum L.) has gradually become a stable food worldwide since it can be a practical nutritional supplement and antioxidant as well as an energy provider for human beings. Financially and nutritionally, the cultivation and utility of potatoes is worthy of attention from the world. Exploring the functionality and maximizing the utilization of its component parts as well as developing new products based on the potato is still an ongoing issue. To maximize the benefits of potato and induce new high-value products while avoiding unfavorable properties of the crop has been a growing trend in food and medical areas. This review intends to summarize the factors that influence changes in the key functional components of potatoes and to discuss the focus of referenced literature which may require further research efforts. Next, it summarizes the application of the latest commercial products and potential value of components existing in potato. In particular, there are several main tasks for future potato research: preparing starchy foods for special groups of people and developing fiber-rich products to supply dietary fiber intake, manufacturing bio-friendly and specific design films/coatings in the packaging industry, extracting bioactive proteins and potato protease inhibitors with high biological activity, and continuing to build and examine the health benefits of new commercial products based on potato protein. Notably, preservation methods play a key role in the phytochemical content left in foods, and potato performs superiorly to many common vegetables when meeting the demands of daily mineral intake and alleviating mineral deficiencies.

Cellulose adsorbent produced from the processing waste of brewer’s spent grain for efficient removal of Mn and Pb from contaminated water

Removal of heavy metals from drinking water is of high importance to human health. This study reports the fabrication of a novel cellulose adsorbent from a secondary waste material, i.e., a fiber-rich product (FP) from brewer’s spent grain, for Pb and Mn removal from water. FP was sequentially treated by diluted acid, alkali, and bleach to produce purified cellulose fibers, which were then modified by 2,2,6,6-tetramethyl-1-piperidinyloxy (TEMPO) oxidation. The adsorption data fitted the Langmuir isotherm and the maximum adsorption capacity of the adsorbent was determined to be 272.5 mg/g for Pb (II) and 52.9 mg/g for Mn (II) at pH 6.5. Kinetic studies showed that the adsorption process followed the pseudo-second-order rate model and nearly completed in 15 min. The performance of the adsorbent in removing Pb and Mn from contaminated tap water was efficient with 87.4% of Pb and 83.9% of Mn. This study provides a novel insight into the fabrication of low-cost and high-capacity cellulose adsorbents from a waste material, then demonstrates its application for water purification. Meanwhile, it allows the integrated utilization of brewer’s spent grain, which supports the sustainable resource management and circular economy development.

Ascertaining the refrigerated storage life of wheat bran and grape seed extract enriched meatballs (Goshtaba) under aerobic conditions

Three types of meatballs (Goshtaba) viz. control, dietary fiber (8% hydrated wheat bran) rich and anti-oxidant rich (0.1% grape seed extract) Goshtaba were prepared from good quality mutton, packaged in low density polyethylene pouches (LDPE-200µm gauge) and analyzed during its refrigerated storage (4±1◦C) to ascertain their aerobic refrigerated storage life. The emulsion stability and cooking yield of the dietary fiber rich product was improved. The pH of dietary fiber rich product increased significantly (P≤0.05), while as that of antioxidant rich Goshtaba decreased significantly (P≤0.05) with the increase in the storage period. The water activity of all the samples showed an increasing trend over the storage period. The microbial parameters (total plate count, psychrophilic count) increased during the storage period, but the values were decreased in the product fortified with grape seed extract (GSE), depicting an anti-microbial effect of GSE. The sensory quality was decreased in all the products with increase in storage life, but the rate of decline was slowest in GSE treated meatballs. It was concluded that the product treated with GSE as anti-oxidant source retained most of the desirable properties during the aerobic refrigerated storage for at least 26 days as against 17 days in case of other products.

Interaction between fat and fiber level on nutrient digestibility of pig feed

In animal feed more and more co-products from human food production are used. These products are often rich in fiber and are relatively low in energy. To ensure sufficient energy concentration, diets are usually supplemented with fat when formulated with these fiber-rich products. The question arises whether these increased fat and fiber levels affect nutrient digestibility. Therefore, an experiment was designed to elucidate the effect of fat and fiber level and their interaction on nutrient digestibility and energy utilization in pig feed. A low fiber (LF, 34 g crude fiber/kg) and a high fiber (HF, 68 g crude fiber/kg) diet were formulated with a similar crude fat (CFAT) content (28 and 26 g/kg). Eight additional diets were formulated by adding 20 or 40 g/kg of either pig fat or soybean oil to each of the 2 basal diets resulting in a total of 10 experimental diets. Each diet was fed to 18 barrows (83.6 ± 8.9 kg) housed per 3 in 6 pens. The digestibility of organic matter (OM), crude protein (CP), CFAT, non-starch polysaccharides (NSP), neutral detergent fiber (NDF) and gross energy (GE) were derived from rectal spot sampling, using acid insoluble ash as marker. The net energy (NE) content was calculated according to the Dutch CVB system. More fiber reduced average daily feed intake (ADFI, P = 0.022) and tended to decrease average daily gain (ADG, P = 0.074), but gain:feed (G:F) was not affected (P > 0.05). Neither fat inclusion level nor fat type affected animal performance (P > 0.05). The NE content increased along with increasing fat level in the diet (P < 0.001), with an interaction between fat type/inclusion level and dietary fiber content (P < 0.001). In the HF diets the standardized digestibility of all nutrients was lower (P < 0.05) than in the LF diets, except for NDF. Higher fiber levels in the diet didn’t impact the digestibility of the added fat. The standardized CFAT digestibility of the HF diets with 20 and 40 g/kg fat/oil was higher than that of the non-fat supplemented diet (P < 0.05), whereas no significant differences in CFAT digestibility among the LF diets were observed (P > 0.05). The digestibility of the fat-free OM, NSP and NDF was affected (P < 0.05) by the fat type/inclusion level. Increasing fat level appeared to negatively affect the fat-free OM digestibility, in particular NDF. On the other hand, the negative effect of fat addition on digestibility and NE was relatively small in comparison to the extra energy added by the fat.

Chemical, Nutrient and Physicochemical Properties of Brown Seaweed, Sargassum polycystum C. Agardh (Phaeophyceae) Collected from Port Dickson, Peninsular Malaysia.

Recent increased interest in seaweed is motivated by attention generated in their bioactive components that have potential applications in the functional food and nutraceutical industries. In the present study, nutritional composition, metabolite profiles, phytochemical screening and physicochemical properties of freeze-dried brown seaweed, Sargassum polycystum were evaluated. Results showed that the S. polycystum had protein content of 8.65 ± 1.06%, lipid of 3.42 ± 0.01%, carbohydrate of 36.55 ± 1.09% and total dietary fibre content of 2.75 ± 0.58% on dry weight basis. The mineral content of S. polycystum including Na, K, Ca, Mg Fe, Se and Mn were 8876.45 ± 0.47, 1711.05 ± 0.07, 1079.75 ± 0.30, 213.85 ± 0.02, 277.6 ± 0.12, 4.70 ± 0.00 and 4.45 ± 0.00 mg 100/g DW, respectively. Total carotenoid, chlorophyll a and b content in S. polycystum were detected at 45.28 ± 1.77, 141.98 ± 1.18 and 111.29 µg/g respectively. The total amino acid content was 74.90 ± 1.45%. The study revealed various secondary metabolites and major constituents of S. polycystum fibre to include fucose, mannose, galactose, xylose and rhamnose. The metabolites extracted from the seaweeds comprised n-hexadecanoic acid, 1,2-benzenedicarboxylic acid, mono(2-ethylhexyl) ester, benzenepropanoic acid, 3,5-bis(1,1-dimethylethyl)-4-hydroxy- methyl ester, 1-dodecanol, 3,7,11-trimethyl-, which were the most abundant. The physicochemical properties of S. polycystum such as water-holding and swelling capacity were comparable to several commercial fibre-rich products. In conclusion, results of this study indicate that S. polycystum is a potential candidate as functional food sources for human consumption and its cultivation needs to be encouraged.

The Use of Natural Fiber-Rich Food Product Is Safe and Reduces Aberrant Crypt Foci in a Pre-Clinical Model.

Background: Colorectal cancer is a highly prevalent disease, requiring effective strategies for prevention and treatment. The present research aimed to formulate a natural fiber-rich food product (NFRFP) and to evaluate its safety, toxicogenetics, and effects on aberrant crypt foci induced by 1,2-dimethyl-hydrazine in a preclinical model. Methods: A total of 78 male Wistar rats were distributed in six experimental groups: negative control, positive control (1,2-Dimethylhydrazine—40 mg/Kg), and four groups fed with 10% NFRFP: NFRFP, pre-treatment protocol, simultaneous treatment, and post-treatment protocol. Results: The NFRFP was shown to be a good source of fibers and did not change biometric, biochemical, hematological, and inflammatory parameters, and did not induce signs of toxicity and genotoxicity/carcinogenicity. NFRFP exhibited a chemopreventive effect, in all protocols, with damage reduction (% DR) of 75% in the comet test. NFRFP reduced the incidence of aberrant crypt outbreaks by 49.36% in the post-treatment protocol. Conclusions: The results suggest the applicability of NFRFP in the human diet due to potential production at an industrial scale and easy technological application in different products, since it could be incorporated in food without altering or causing small changes in final product sensory characteristics.

English

The effect of fiber rich product on child hood obesity studied with 60 sample which were collected randomly among 10-12 years and categorized into 2 groups i.e, experimental group and control group. Experimental group further categorized into three groups i.e, supplementation with exercise (n=15), only supplementation group (n=15), only exercise group (n=15) and control group consists of (n=15).Anthropometric, and diet survey conducted as parameters. A fiber rich product was prepared and supplemented for 2 months to the selected subjects and it consists of whole Bengal gram, whole green gram, green peas, barley and jaggery. Positive results were obtained in three experimental groups. Significant decrease observed inweight, and BMI, Total cholesterol, Triglycerides, LDL, VLDL significant increase observed in HDL in group I II and III. The results were (51.60-48.26kg, 24.7-23.1, 195.2-152.3 mg/dl, 168.2-145.0 mg/dl, 52.2-54.13 mg/dl, 109.4- 69.4mg/dl, 33.6-28.7mg/dl) in group I, In group II the results are (50.3-49.86kg, 23.7-23.4, 168.6-161.0mg/dl, 145.4-129.6mg/dl, 44.2-45.2 mg/dl, 95.3-90.0mg/dl, 29.1-28.3mg/dl).In group III the tesults aere (50.7-49.6kg, 24.5-23.9, 143.2-139.3mg/dl, 139-134.5mg/dl, 38.2-38.7mg/dl 76.8-74.1 mg/dl, 25.6-28.1mg/dl) .From the results it was clear that when compared to group II and III group I has shown better results.

Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®

The apple by-product is the remaining solid obtained after fruit processing, mainly constituted by insoluble dietary fiber. However, soluble dietary fiber would be more desirable due to its positive health effects. The simultaneous application of high hydrostatic pressure (HHP), namely at 200, 400, and 600 MPa, for 15 and 30 min holding time, and the commercial enzyme Celluclast® (92 EGU) allowed a high molecular weight carbohydrates solubilisation achieving therefore, a safe soluble dietary fiber-rich product. HHP facilitated the cell wall accessibility, as it was observed by scanning electron microscopy which revealed a considerable cell wall disruption; whereas, the food-grade enzyme activity led to a decrease of the soluble polysaccharides molecular weight (MW), mainly in the major MW polysaccharide, i.e. HHP-sample: 6.13*104 kDa; HHP + enzyme-sample: 4.26*104 kDa. The solubilisation is at the cost of the augmentation (p < 0.05) of mainly, glucose, uronic acids and arabinose. The soluble dietary fiber-rich product present greater water retention capacity, oil holding capacity, and emulsion activity, which increased more than eight times as compared to the control. These results support an enhancement of apple by-product technological and nutritional qualities, hence it could be utilised as a safe and effective functional ingredient.

Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements

Commercial processing of sour cherries generates a large quantity of pomace as an industrial waste, which can suitably be converted into value-added fiber-rich products by employing appropriate extraction techniques. In this work, an array of techniques [microwave (MW), high-pressure (HP), enzymatic and thermal treatments] was employed to improve the yield of soluble dietary fiber (SDF) in sour cherry pomace (SCP) by breaking down the insoluble dietary fiber into a soluble form, and characterizes by total phenolic content, antioxidant capacity and other property measurements. It was found that a combination of MW (850 W/60 s) and HP treatment (600 MPa/15 min) resulted in the maximum yield of SDF (63%). However, individually the MW-heating (44.6%) had an edge on extraction over the HP-treatment (21.9%). Micrographs of MW-HP-600 treated samples exhibited an array of disordered smaller particle fragments spread over the larger particles. HP treatment improved the water holding capacity from 10.12 to 11.76 g/g after 600 MPa treatment. The peak values of the solubility index (46.9 to 49.6%) achieved in the sample containing elevated SDF content (the combination of either MW and HP, or MW, EH, and HP). The optimized process produced the maximum total phenolic (5.39 mg GAE/g d.b.) and DPPH (9.94 mmol DPPH˙/100 g d.b.) contents in the treated pomace. The combination of microwave, enzymatic hydrolysis and high-pressure treatments can loosen the surface structure of SCP-DF, enhance hydration properties by exposing hydrophilic groups more, extract a higher amount of phenolic compounds providing antioxidant activity improvement besides increasing SDF ratio in SCP.

THE STUDY OF ORGANOLEPTIC CHARACTERISTICS OF SMOKED SAUSAGES WITH THE USE OF DIFFERENT DIETARY FIBER

Vegetable fibers from fruits and cereals are increasingly used in the food industry. Dietary fiber has the characteristic of insoluble fiber components that are technologically and nutritionally effective.&#x0D; This paper reflects the use of vegetable fibers in raw smoked sausages, describes possible changes in the properties of the product and assesses the feasibility of using fibers. It was found that wheat&#x0D; fiber in comparison with oat fiber, peach fiber, Apple fiber, orange fiber, carrot fiber, tiger nut fiber – allows you to produce fiber-rich products that taste, smell and texture do not differ from standard products, and also helps to increase the&#x0D; moisture-binding capacity, reduce losses and increase the yield of the finished product. The product is characterized by a more dense and elastic consistency.

Pengaruh Bubur Pisang Isomaltosa-oligosakarida dan Fibercreme terhadap Kadar Glukosa dan Lipida Darah serta Profil Digesta Tikus Diabetes

Dietary fiber and resistant starch are known to be beneficial in lowering both glucose and lipid concentration in human. Fibercreme, a fiber rich product has been developed. It is a commercial non-dairy creamer that uses various oligosaccharides such as Isomaltose-oligosaccharides (IMO) or inulin as fiber source to replace the glucose component of conventional creamer. In this study, IMO and fibercreme were used to replace sucrose of the banana porridge. Therefore, the purpose of this study was to determine porridge effects on glucose, triglyceride, serum cholesterol and digesta profile in diabetic STZ-NA induced rats. Twenty-five male Wistar rats were divided into five groups and fed four different diets including the standard (KS and KN), banana porridge with sweetener IMO (BP+IMO), fibercreme (BP+FC) and (BP + Sukrosa). In these diets, porridge subtituted 30% energy of the standard diet, and the intervention was conducted for 28 days. It was found that banana-IMO porridge showed the lowest decrease in serum glucose level with 56.09%, followed by banana-fibercreme (47.61%) and bananasucrose (36.61%). Furthermore, similar trend was found in their cholesterol-lowering effects with 36.82%, 25.68% and 7.86% respectively. However, triglyceride level effects were highest in banana-IMO porridge (9.06%), followed by banana-sucrose (6.47%) and banana-fibercreme (3.72%). In addition, sucrose replacement with IMO increases weight and water content, as well as decrease caecal digesta pH. However, fibercreme increases only water content and does not decrease caecal digesta pH.

Evaluation of consumer habits and knowledge about dietary fibre and fibre-rich products in Turkish population

AbstractThis study investigated the Turkish consumers’ knowledge about dietary fibres and purchasing behaviours about fibre rich foods and also their attitudes towards food labelling with specific emphasis on dietary fibre. The survey consisted of a longitudinal study undertaken on a sample of 293 participants. For the analysis of the data, basic descriptive statistics was used, complemented with statistical tests (U-Mann Whitney [UMW] for comparisons between two groups and Kruskal–Wallis [KW] test for comparisons between three or more groups). Finally, a tree classification analysis was done to evaluate the relative importance of each of the possible influential variables on knowledge: age group, level of education, gender or living environment. The results revealed that both the level of knowledge about dietary fibre and foods and also the level of knowledge about dietary fibre and health effects were considered high for the general population. The classification analysis revealed that gender was the major discriminant for knowledge about dietary fibre and foods, while the most important discriminant for knowledge about dietary fibre and health effects was age. The importance of this study resided in the highlight of the pivotal factors that influence people’s knowledge about dietary fibre sources and the health benefits of its ingestion.

Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking.

The aim was to recognize the effect of oat β-glucan fiber addition on expected and perceived liking of fresh pasta. Durum wheat semolina was enriched with oat β-glucan fiber in proportions: 0, 4, 8, 12 and 16% in relation to wheat flour. The evaluation of pasta samples was carried out by a group of 150 consumers and 10 panelists. Consumers evaluated pasta samples to assess the expected and perceived liking and the trained panelists established sensory profile.The consumers’ evaluation of cooked pasta with different oat β-glucan fiber additions showed that the sample with 16% oat β-glucan fiber addition was most liked (6.4 in a 1–9 scale). Consistency between expected and perceived liking increased with the increase in oat β-glucan fiber addition and was the highest for the sample enriched with 16% β-glucan. The sensory profile established by the trained panelists compared with the results of the consumers’ assessment showed that an increase in intensity of bran odor and flavor (up to value 4.08 for odor note and 5.31 for flavor) could have been related to higher perceived liking by the consumers. The increased amount of oat β-glucan fiber powder (16%), which provides fiber-rich products, is a promising ingredient for fresh pasta formulation.

The Choice of Bread: The Association between Consumers' Awareness of Dietary Fiber and Declared Intentions to Eat.

The objective of the study was to find whether consumers declare an intention to eat bread enriched with fiber in the situation of availability of a plain bread and plain bread with grains, and how these intentions are related to their awareness of fiber in bread. The data were collected in a cross-sectional survey among 1014 Polish adults. Based on three pictures of rolls: plain wheat roll (CR), roll enriched with 12% fiber (RF), and roll topped with sunflower seeds (RSS), the participants’ perception regarding fiber content and its impact on intentions to eat were assessed. The respondents were not informed about the differences in composition of the rolls. Although RSS contained only slightly more fiber (0.98 g) than CR (0.81 g), and much less than RF (3.08 g), most of the respondents indicated RSS as containing the most fiber (50.8%) and declared their intention to eat it (39.0%). Respondents who pointed out the importance of fiber, and grains or wholemeal flour addition when making purchase decision, were more likely to declare an intention to eat RSS compared with CR. The low interest in fiber content in a diet increased the chances of declaring an intention to eat CR and RF. People less educated and with low incomes were more likely to declare an intention to eat CR rather than RSS. While people from rural areas were more likely to choose RSS compared with CR and RF. In conclusion, there is interest in bread enriched with fiber, but consumers experience difficulties in recognizing it. Declared intentions to eat each rolls were determined to the greatest extent by the perception of the roll as source of fiber. Thus, educational activities should be focused on consumers’ perception of fiber-rich products and their skills related to the selection of high-fiber foods.

Multigrain noodles: nutritional fitness and cost effectiveness for Indian Mid-Day Meal

Multigrain soy enriched noodles were formulated from the blend of refined wheat (62.2%), sorghum (24.6%) and soy flour (13.2%) which might be used as a complementary food to meet the nutritional requirements of primary and upper primary class children as recommended in Mid-Day Meal scheme by Government of India. Multigrain noodles were evaluated for nutritional composition, antioxidant activity and in vitro protein digestibility in comparison with refined wheat noodles and Mid-Day Meal recipes. Results indicated that multigrain noodles had significantly (P ≤ 0.05) higher protein (19.10 ± 0.63%) and dietary fibre (5.48 ± 0.04%) than refined wheat noodles (14.82 ± 0.95%, 0.00) and Mid-Day Meal recipes. Developed noodles revealed good total phenolic content, 1,1-diphenyl-2-picrylhydrazyl scavenging activity and higher protein digestibility (85.57 ± 1.42 mg Gallic Acid Equivalent/100 g, 19.64 ± 0.20% and 95.57 ± 0.33%). The production cost of multigrain noodles was found to be lower ($1.57/kg) lower than conventional noodles. Hence, these protein-fibre rich noodles when offered in 115.5 g (primary level) and 179.75 g (upper primary level) packaging may substantially improve the nutrition of school children. Comparison of Recommended Dietary Allowance (RDA), multigrain noodles could satisfy 20.5% of the energy and 55.3% of the protein requirements at primary level, for upper primary level; they will meet 25.5% energy and 63.2% protein requirement. Owing to high dietary fibre, the developed noodles may be claimed as a fibre-rich food, which provides various health benefits associated with consumption of dietary fibre rich product.

Non-hormonal drugs in the treatment of mastopathy

Mastopathy is one of the most common diseases affecting the mammary gland. This term is used to describe a number of morphological changes that are accompanied by clinical symptoms. Cyclical vitamin therapy used by gynecologists for several years is widely applied at present. The next direction in the comprehensive treatment of mastopathy includes various dietary recommendations, such as limiting fat intake and expanding consumption of fiber-rich products with food. Non-hormonal drugs used to correct mastopathy, including vitamins and herbal remedies, can lead to a pronounced positive effect in relation to the clinical symptoms of the disease.