Kcal Energy Research Articles

Incorporation of oat flour into wheat flour noodle and evaluation of its physical, chemical and sensory attributes

Abstract Noodles are popular food and fortified noodles with vital nutrients may build a healthy food habit among people. Oat is a cereal with high nutritional value. Therefore, the current research was undertaken to increase the nutrient content of noodles using oat flour and to evaluate the effects of oat flour on the physicochemical properties and sensory attributes of the noodles. The noodles were prepared following five different formulations (oats: wheat flour in the ratio of 0:100, 20:80, 25:75, 30:70 and 35:65). Other ingredients like table salt, carboxymethyl cellulose (CMC), corn starch, and water were equal in each formulation. To evaluate the best formulation, proximate analysis, functional characteristics and sensory assay were conducted on samples. The formulation having 70% of wheat flour and 30% of oat flour showed the best performance in proximate analysis and sensory evaluation. This formulation of noodles has 13.03% of protein, 1.51% of fat, 1.46% of total ash, 0.76% of fibre, 73.87% of carbohydrate, 361.19 kcal of energy and also a good amount of important minerals. The formulation regarding wheat flour 70% and oat flour 30% may be suggested to the large population who are habituated to consume noodles regularly as the main diet.

Dietary hybrid phytase and carbohydrases on nutrient digestibility and bone quality of broiler chickens

Abstract The objective of this work was to evaluate the effect of the use of hybrid phytase, alone or combined with carbohydrases, in poultry diets with nutritional reductions of calcium, available phosphorus, and metabolizable energy on the nutrient digestibility and bone quality of broiler chickens. A total of 1,875 broilers were distributed in five treatments in a completely randomized design, with 15 replicates of 25 chickens each. The treatments consisted of a positive control feed (T1) and of four negative controls (T2 to T5): T1, basal diet (BD) with corn and soybean; T2 and T3, BDs with reductions of 70 and 100 kcal kg-1 metabolizable energy, respectively, and both with reductions of 0.16% Ca and 0.15% available P; and T4 and T5, BDs with the same nutritional reductions, but supplemented with enzymes, i.e., T4 = T2 + 500 phytase units (FTU) per kilogram and T5 = T3 + 500 FTU kg-1 + 560 xylanase units (TXU) per kilogram + 250 glucanase units (TGU) per kilogram. The use of 500 FTU kg-1 hybrid phytase in pelleted corn-soybean meal diets allows a good digestive performance by broilers and replaces the nitrogen-corrected apparent metabolizable energy at 70 kcal kg-1, as well as 0.16% Ca and 0.15% available P.

Quality Assessment of Processed Sandfish (Holothuria scabra) Using Papaya Leaves to Remove its Hard Spiculy Layer

The presence of chalky deposits or hard outer covering and extraneous matter are some reasons for product downgrading of dried sandfish, Holothuria scabra, locally known as balat or balatan. Various amounts of fresh papaya leaves, namely, 50, 75, 100, 150, and 200 grams, were used to test its effectiveness in removing the hard spiculy layer on cooked sandfish and assessing its product quality. Results showed that using 75 grams of papaya leaves with 80 minutes of brushing time was found to be effective as 71-85% of the hard spiculy layer was removed. The final products’ colors were black to brown, no off-odor or decomposition detected, with a hard texture and completely dried product. The mean water activity (Aw) was 0.787, an amount within the range of 0.80-0.60 for dried foods, and the mean moisture content was 4.31%, which is far below the acceptable limit of 15% for dried sea cucumber. In addition, the dried sandfish had 69.5% protein, 1.42% fat, 1.88% total carbohydrates, and 298 kcal food energy. The study was conducted on a laboratory scale only, and commercialization should be carried out.

A genome-wide association study on meat consumption in a Japanese population: the Japan Multi-Institutional Collaborative Cohort study.

Recent genome-wide association studies (GWAS) on the dietary habits of the Japanese population have shown that an effect rs671 allele was inversely associated with fish consumption, whereas it was directly associated with coffee consumption. Although meat is a major source of protein and fat in the diet, whether genetic factors that influence meat-eating habits in healthy populations are unknown. This study aimed to conduct a GWAS to find genetic variations that affect meat consumption in a Japanese population. We analysed GWAS data using 14 076 participants from the Japan Multi-Institutional Collaborative Cohort (J-MICC) study. We used a semi-quantitative food frequency questionnaire to estimate food intake that was validated previously. Association of the imputed variants with total meat consumption per 1000 kcal energy was performed by linear regression analysis with adjustments for age, sex, and principal component analysis components 1-10. We found that no genetic variant, including rs671, was associated with meat consumption. The previously reported single nucleotide polymorphisms that were associated with meat consumption in samples of European ancestry could not be replicated in our J-MICC data. In conclusion, significant genetic factors that affect meat consumption were not observed in a Japanese population.

A study on development of new juice product comprising pears and melon

The study was carried out in order to achieve appropriate formulation for the development of chilled fruits juice by considering safety issues, regulation, technological aspect, costing and shelf-life investigation as well. A series of trials were conducted before achieving the final formulation of the product and amendments were carried out by reviewing the weakness and strength of the product. The study was conducted in the London South Bank University, UK. The shelf life of the product was investigated through storage trial technique after pasteurization (at72oC) in terms of pH, color, soluble solid, sediment, taste, vitamin C and microbiological analysis for TVC (Total Viable Count) and Moulds and Yeasts count. Shelf-life investigation was carried out after 5th, 9th and 12 days. Recommended product shelf life is 10 (P+9) days without adding any preservatives and antioxidants. New juice product contains 70% Asian pear (Pyrus pyrifolia) juice, 20% Conference pear (Pyrus communis) juice, 8% melon (Cucumis melo) juice and 2% lime juice. 100ml of juice provides 38 kcal energy, 9g of sugar, 9g carbohydrate, 5mg sodium, 11mg calcium and 2.71mg vitamin C. Over 90% energy of this juice comes from carbohydrates. The main ingredient of this product is Asian pears and 100gm fruit contain 2.1g of dietary fibre, 5 mg of vitamin C (Nutricalc).The microbial load (TVC for bacteria- 145 and TVC for moulds and yeasts- 40 cfus /100 ml juice) of this juice is highly acceptable according to IFST 1999 guideline and this product is safe for consumption with nice taste and flavor.

APLIKASI STABILISASI RICE BRAN DALAM FOOD BAR BERBASIS TEPUNG SORGUM SEBAGAI PANGAN DARURAT

Indonesia is a country that is prone to natural disasters. In emergency situation, a special food design for disaster victims that is practical and nutritional is needed. Food bar is one example of practical food that is suitable for consumption in emergencies. The basic ingredients of food bars can be made from sorghum flour which is rich in nutritional value. So that its function as an emergency food is more optimal then a food bar is applied using a stabilized rice bran. The purpose of this research was to determine the process condition of rice bran stabilization to produce rice bran with good taste and aroma, the organoleptic character of food bars and the physical and chemical characteristics of the five best food bar products. The method used is an experimental method with RBD (Randomized Group Design). The factors studied consisted of two factors: the use of roasted temperatures (T) and food bar formulations (P). The results obtained were stable rice bran with the use of a temperature of 120oC and a stabilization time of 6 minutes, which will later be used in the process of making food bars. The best food bar product formulation was food bar with the ratio of sorghum flour and rice bran stabilizing flour as much as 85%: 15% (P4) which was baked at 130oC (T4). This formulation showed a total protein value of 14.99%, 30.08% fat, 40.27% carbohydrate and 246.01 kcal energy and has physical characteristics in the form of a hardness value of 1597.56 g force.
 Keywords: food bar, sorghum flour, stabilized rice bran

Chemical properties and acceptance in the biscuit formula of Belitung taro (Xanthosoma sagittifolium) with addition of ant nest tubers (Hydnophytum formicarum) plant

This study was aimed to analyze the nutrients content, antioxidant activity, and acceptance of the biscuit formula of Belitung taro (Xanthosoma sagittifolium) with various parts of ant nest tubers (Hydnophytum formicarum) plant. Antioxidant activity was found by the DPPH method, nutrient content by the AOAC method, and sensory evaluation analysis by 30 untrained panelists. The results of this study found out that each biscuit formula (35.25 grams/73.60% antioxidant activity) contained 130 kcal of energy, carbohydrates of 59.08 ±0.16%, the protein of 4.13 ±0.06%, fat of 22.17 ±0.19% so that it was able to compensate for 5.97 – 6.57% of total energy requirements based on the Nutrition Adequacy Rate for the Elderly per day. The overall preference level in the biscuit formula by untrained panelists was 4.10 ±0.72 (rather like-like). The addition of 7.5% ant nest tuber powder in the biscuit formula had an antioxidant activity (DPPH) of 73.60 ±0.36%. The most preferred biscuit formula was the C013 biscuit formula (addition of 6% ant nest tuber powder per gram biscuits), with the higher antioxidant activity, and its nutrient content to compensate for the nutrition adequacy rate for the elderly per day.

Determination of Selected Metals and Nutritional Compositions of Pigeon Pea (<i>Cajanus cajan</i>) Cultivated in Wolaita Zone, Ethiopia

This study was aimed to determine the level of selected metals and nutritional composition of pigeon pea seed collected from seven districts of Wolaita zone. A wet digestion procedure involving the use of mixtures of (69% - 72%) HNO3 and (70%) HClO4 at an optimum temperature and time duration was used to determine metals by using flame atomic absorption spectrometry. Kjeldahl digestion method, Soxhlet extraction and furnace were used to determine nutritional values of pigeon pea, and physicochemical properties of soils were assessed using standard methods. The results showed that the levels of concentration of metals in mg/kg dry weight were ranged 105.17 to 144.07 for K, 8.95 to 12.67 for Mg, 7.74 to 12.27 for Ca, 0.247 to 0.543 for Fe, 0.122 to 0.313 for Zn, 0.061 to 0.432 for Mn, 0.087 to 0.134 for Cu and 0.0011 to 0.00196 for Cr. The proximate composition of pigeon pea was in the range of 19.28% to 25.79% for crude protein, 0.993% to 1.75% for crude fat, 3.75% to 5.31% for ash, 10.65% to 13.73% for moisture, 2.28% to 3.06% for fiber, 54.36% to 60.1% for carbohydrate and 326.8 to 345.23 Kcal for energy. The pH of the soil was in the range from pH 5.09 (strongly acidic) to 6.77 (slightly acidic), EC of the soil ranged from 0.047 to 0.14 dS/m (low), the soil OC level was from 1.6% to 2.42% (moderate), total Nitrogen was from 0.12% to 0.23% (low to moderate), the available Phosphorus content of the soil was from 6.82 to 13.52 mg/kg (low to moderate), CEC value of the soil was from 14.8 to 23.53 meq/100g (moderate). The textural classes of soil were sandy clay loam for all sites except Abela abaya. The study confirmed that pigeon pea was a good source of proteins, carbohydrates, and selected metals such as Mg, K, Ca, Fe, Zn, Mn, Cu, and Cr. The concentration of metals and nutritional compositions of pigeon pea seed were found at a permissible level.

Characterization and Properties of Gedi (Abelmoschus Manihot L.) Leaf Extract with Liquid Chromatography Mass Spectrometry Using Quadrupole Time-of-Flight Technology (LCMS-QToF)

Gedi (Abelmoschus Manihot L.) is a tropical plant in the Malvaceae family, one of the groups of plants in the herbal community. Gedi plants are known to contain flavonoids, hormones, alkaloids, tannins and phenolic compounds. An ultrasonic extraction tool is used in the extraction process of Gedi leaves. The objective of the study is to know the yield and analyze Gedi leaf extract, including proximate analysis and active substance components with LCMS-QTof. The material used is Gedi leaves from Manado. Ultrasonic extraction was carried out with a dry Gedi leaf ratio and Ethanol 1:40 (m/v) with a time of 30 minutes. The concentration of the extract is with a rotary evaporator temperature of 50-60℃. The yield of the extract of Gedi leaf is 9.86%. Study of the proximity of dried Gedi leaf powder revealed 27.135% protein, 41.675% carbohydrate, 329 kcal energy, 11.235% water and 13.83% ash material. Meanwhile for proximity products, the Gedi leaf extract contains 0.635% protein, 1.27% carbohydrate, 9.26% total energy, 7.1% water, and 0.635% ash. The active compounds in the Gedi extract have been analyzed using LCMS. Trigonelline, Gentiatibetine, Harman, Periplocoside C, and Biotin were detected using the positive-ionization mode, whereas Chloramphenicol was detected with negative-ionization mode.

Development of Yellow Sweet Potato and Red Kidney Bean-based Instant Cream Soup for Pregnant Mothers with Chronic Energy Deficiency

This study aimed to develop an instant cream soup formula composed of yellow sweet potato and red kidney bean for maternal chronic energy deficiency. The selected formula is acceptable based on organoleptic test. In addition, the food formula is expected to meet nutritional needs, including protein, fat, carbohydrate, energy, and vitamin A. Amino acid score and in vitro protein digestibility were also measured to verify whether or not the product of the formulation has high protein quality. The instant cream soup was composed of yellow sweet potato and red kidney bean. Additional ingredients that were added to increase the nutritional value and sensoryattributes of the instant cream soup included soy protein isolate, egg white flour, maltodextrin, red palm oil, onion, garlic, leek, celery, chicken broth, fresh cream (cooking cream), black pepper, and salt). This experimental study used a randomized factorial design in laboratory. The treatment unit included two factors: provision of yellow sweet potato and red kidney bean consisting of three levels (50%:50%, 75%:25%, and 25%:75%) and addition of maltodextrin consisting of two levels (0% and 5%). Hedonic organoleptic analysis showed that theselected formula comprised 75%:25% yellow sweet potato and red kidney bean and 5% maltodextrin addition (F5). Nutrient content analysis revealed that the product contained 3.85% moisture, 3.15% ash, 30.19% protein, 14.18% fat, 48.63% carbohydrate, 443 kcal energy, 17.67% dietary fiber, 87 ppm β-carotene, and 77.21% protein digestibility. This study also showed that methionine and cysteine were the limiting amino acids in the selected product with a score of 47%. Acceptability from 100 pregnant women was assessed, and results showed that 87% of pregnant women accepted the product. These results indicate that this product has the potential to be an alternative snack for maternal chronic energy deficiency because of its nutritional values.

Dietary shatavari, Asparagous racemosus root extract promotes growth, feed conversion and nutrient utilization in Labeo rajasthanicus

Aim: The objective of the study was to assess the effect of supplementation with dietary shatavari, Asparagous racemosus root extract on growth, feed conversion and nutrient utilization in Labeo rajasthanicus. Methodology: Two-hundred-seventy fingerlings of equal size (8.19±0.03g) were stocked in 18 fibre reinforced plastic tanks following complete randomized design. Six iso-nitrogenous (30% crude protein) and iso-caloric (390 kcal digestible energy per 100 g) diets were prepared with graded level of ethanolic shatavari root extract, i.e., 0.00, 0.15, 0.30, 0.45, 0.60, 0.75 g kg-1 and designated as control, T1, T2, T3, T4 and T5 were fed to L. rajasthanicus twice a day for 45 days. The growth performance, feed conversion and nutrient utilisation were considered as response parameters. Results: Significantly (P<0.05) higher growth performance (weight gain %, specific growth rate, net yield and mean daily weight gain percentage) and better feed conversion and nutrient utilization (protein efficiency ratio and lipid efficiency ratio) were observed in T1 group than in other experimental groups. Interpretation: Based on these findings, it can be concluded that ethanolic extract of shatavari root can be used as a growth promoter and can be included at the supplementation level of 0.15 g kg-1 diet for Labeo rajasthanicus.

Formulation of functional energy bars using dairy and non-dairy ingredients: A review

Bars are compact, energy-rich, composite food in which cereals are present in major amounts. Apart from meal replacers, energy bars can be used as a dense and portable source of carbohydrates. Bars are classified as ready-to-eat formulations which are usually based on whole cereal grains, seeds, plants (non-dairy ingredients) and certain animal-based products such as dairy ingredients. An energy bar (45- 80 g) generally contains 3-9 g fat, 7-15 g protein, and 20-40 g carbohydrates that can supply about 200-300 kcal (840–1,300 kJ) energy. Skim milk powder and high protein powders such as milk protein concentrate and milk protein isolate can also act as a suitable ingredient of bars. A number of food constitutes with proven functionality can be added in bars to improve their nutritional potential to cater the need of different consumer segments. By appropriate ingredient selection and efficient processing interventions, low cost energy bars can be developed. However, further research is necessary to find the potential of plant by-products in bars to minimize nutrient wastage and to maintain the production economy.

Utilization of silkworm (Bombyx mori) pupal residue powder in masala cookies

The results of the experiment carried out on the development of silkworm pupal Masala Cookies (SPMC) with incorporation of silkworm pupal residue powder (SPRP) revealed that,7 per cent SPRP incorporated was found to be best accepted with scores for appearance (7.8), colour (7.6), texture (8.0), aroma (7.4), taste (7.6) and overall acceptability (7.6). Silkworm pupal masala cookies had better nutrient content as compared with the control masala cookies (0 % SPRP).The 7 per cent SPRP incorporated SPMC contained 16.6 g protein, 79.3 g carbohydrate, 51.3 g fat, 854 kcal energy, 114.5 mg calcium and 6.6 mg iron. Microbial population of SPMC in initial day was found to be nil in case of all groups of microorganisms like bacterial, E. coli and molds. Bacteria of 6.10×104 CFU and molds of 3.50×102 CFU was noticed on 90th day of storage. Interestingly, no E. coli was observed from initial to 90th day of storage. The mean sensory evaluation scores of silkworm pupal masala cookies were recorded from initial day to end of storage study period for the best accepted SPMC (7 %). There was decrease in the overall acceptability from initial (7.4) to 90th day of storage (6.6). Microbial population of SPRP and protein in initial day was found to be nil in case of all groups of microorganisms like bacterial, E. coli and molds. Bacteria of 6.97×104 CFU and 7.63×104 CFU and molds of 4.73×102 CFU and 5.07×102 CFU was noticed on 90th day of storage. Interestingly, no E. coli was observed from initial to 90th day of storage. The SPRP contained 140 mg of phytic acid and 0.2 mg of tannin/ 100g of powder. The production cost of control and SPMC was Rs. 20 /100g.

SNACK BAR MADE FROM SORGHUM AND BEANS WITH ADDITION OF RED PALM OIL AS SUPPLEMENTARY FOOD FOR PREGNANT WOMEN WITH CHRONIC ENERGY DEFICIENCY

The prevalence of chronic energy defi ciency in pregnant women was in poor conditions since 2016 to 2018. One of the solution to overcome chronic energy defi ciency in pregnant women is by providing supplementary food as snack, such as snack bar. Snack bar was made from sorghum and beans (red bean and black soybean) which are local food source of energy and protein. The objective of this study was to develop and analyze sorghum and beans-based snack bar with addition of red palm oil (RPO) as supplementary food for pregnant women with chronic energy defi ciency. This study used complete randomized design with the ratio of sorghum fl akes and beans chunks with the addition of RPO as treatment in three replications. Determination of selected formula were based on sensory analysis and protein content of product. The selected formula was F4 (ratio of sorghum fl akes:beans = 2:1, 2% RPO) which contained 8.59% moisture, 2.38% ash, 15.26% protein, 21.38% fat, 3.67% crude fi ber, 52.05% carbohydrates, 447 kcal energy, 10.98% dietary fi ber, 27,35 mg/kg β-carotene, 23.00 mg/kg iron, 13.21 mg/kg zink, 304.40 mg/kg calcium, 48.69% the limiting amino acid score, and 75.84% protein digestibility. F4 could be accepted by pregnant women with overall acceptability of 97%. F4 potentially be used as one of the alternative supplementary food for pregnant women with chronic energy defi ciency because of its acceptability, enable to fulfi ll supplementary food standard, and had higher protein and fi ber content than existing supplementary food for pregnant women with chronic energy defi ciency

The Study of Chemical Contents, Daily Values, and Microbiology of Chicken Chili Sauce

The chicken chili sauce was made by sautéing chili, onion, garlic, salt, sugar, monosodium glutamate, and chicken using palm oil. The chili sauce nutrition was improved by adding chicken meat because it contains animal protein which was liked by the community. This study was examined the chemical content, daily values, and microbiology of chicken chili sauce. The chemical content parameters tested included water content, fat, protein, carbohydrate, energy, and vitamin C. The nutritional adequacy rate was calculated based on the chemical content of chili sauce with a serving size of 20 g. The microbiological parameters tested were total plate count, Salmonella, Staphylococcus, and Coliform. The data obtained were analyzed descriptively. The results showed that the chemical content of chicken chili sauce consisted of 12.18% water, 0.88% ash, 7.88% protein, 55.91% fat, 3.14% carbohydrate, 3.69% sugar, 627 kcal energy, 41 mg sodium, 5 mg vitamin C, and 7 mek O2/kg peroxide numbers. The daily values of chicken chili sauce were calculated based on the average energy sufficiency of 2,150 kcal per person per day with a serving size of 20 g then by consuming chili sauce per serving can meet the daily needs of fat 16.69%, protein 2.63%, carbohydrate 1.42%, sodium 0.55%, and vitamin C 1.11%. The chicken chili sauce was safe for consumption because the bacterial contamination was still low with a total plate count of 1.4x102 CFU/mg, Salmonella, Staphylococcus, and Coliform were negative.

Substituting wheat with chickpea flour in pasta production delivers more nutrition at a lower environmental cost

The modern food system is characterised by 1) unsustainable agricultural practices, heavily dependent on agrochemical inputs and leaking large amounts of reactive nitrogen (N) whilst degrading soils, and 2) the consumption of energy-rich but nutrient-poor foods, contributing to non-communicable diseases related to malnutrition. Substituting cereals with low-input, protein- and fibre-rich legumes in the production of mainstream foods offers a promising solution to both issues. Chickpea (Cicer arietinum) is a leguminous crop that can be grown with little or no synthetic N fertiliser. We performed life cycle assessment (LCA) to compare the environmental footprint of pasta made from chickpeas with conventional pasta made from durum wheat (Triticum durum) from cradle to fork. Two functional units were used, an 80g serving of pasta, and a Nutrient Density Unit (NDU). Environmental burdens per serving were smaller for chickpea pasta across at least 10 of the 16 impact categories evaluated. Global warming, resource use minerals and metals, freshwater eutrophication, marine eutrophication, and terrestrial eutrophication burdens were smaller than those of durum wheat pasta by up to 45%, 55%, 50%, 86%, and 76%, respectively. Cooked chickpea pasta contains 1.5 more protein, 3.2 times more fibre and 8 times more essential fatty acids than cooked durum wheat pasta per kcal energy content. Thus, the environmental advantage of chickpea pasta extended to 15 of the 16 impact categories when footprints were compared per unit of nutrition. Global warming, resource use and eutrophication burdens per NDU were 79–95% smaller for chickpea pasta than for durum wheat pasta. The one major trade-off was land use, where chickpea pasta had a burden 200% higher per serving, or 17% higher per NDU, than wheat pasta. We conclude that there is high potential to simultaneously improve the environmental sustainability and nutritional quality of food chains through simple substitution of cereals with legumes in staple foods such as pasta. Breeding and agronomic management improvements for legumes could reduce the yield gap with cereals, mitigating the land use penalty. Meanwhile, the higher protein content of chickpea pasta could contribute towards wider environmental benefits via animal protein substitution in diets, and merits further investigation. Consumers who look for the traditional taste and texture of wheat pasta can achieve these aspects by cooking the chickpea pasta al dente and combining it with a typical pasta sauce, which will hide its subtle nutty taste.

ANALISIS ENERGI PENGERINGAN PADI MENGGUNAKAN VERTICAL DRYER TYPE VRD60 DI DESA BIGO SELATAN KABUPATEN BOLAANG MONGONDOW UTARA

The purpose of this study is calculating the total energy needed during the rice drying process by using a vertical dryer VRD60 type in Bigo Selatan Village, Kaidipang Subdistrict, North Bolaang Mongondow District, and determining the efficiency of energy use during the rice drying process. The tools used were: AGRINDO dryer VRD60 type, Danoplus infrared thermometer THE-223, Sima brand weighing scale with the capacity of 500 kg, and CROWN digital grain moisture meter. Materials used were: 5,202 kg (5.2 tons) of Sultan rice variety, diesel fuel, and rice husks. The study was conducted with experimental and survey methods. Data was analyzed descriptively. The results showed that the total energy used by the dryer is 1,531,560 kcal consist of 6,300 kcal labor (humans) energy, 683,760 kcal of diesel fuel and 841,500 kcal of energy from husk usage. The biggest energy is obtained from the husk used as much as 255 kg with a calorific value of 841,500 kcal and the biggest use is to evaporate water from materials that is 450,293.1 kcal. The energy efficiency of drying from a vertical dryer VRD60 type is found to be 38.29%.

Effects of whole-body electromyostimulation exercise and caloric restriction on cardiometabolic risk profile and muscle strength in obese women with the metabolic syndrome: a pilot study.

Obesity, particularly in conjunction with further cardiometabolic risk factors, is associated with an increased risk of cardiovascular disease and mortality. Increased physical activity and dietary modifications are cornerstones of therapeutic interventions to treat obesity and related risk factors. Whole-body electromyostimulation (WB-EMS) has emerged as an innovative, time-efficient type of exercise that can provide positive effects on body composition and muscle strength. However, the impact of WB-EMS on cardiometabolic health in obese individuals with metabolic syndrome (MetS) has yet to be determined. The aim of this pilot study was, therefore, to investigate the feasibility and effects of WB-EMS on cardiometabolic risk markers and muscle strength in obese women diagnosed with MetS. Twenty-nine obese women (56.0 ± 10.9 years, BMI: 36.7 ± 4.6 kg/m2) with the clinical diagnosis of MetS were randomized to either 12 weeks of WB-EMS (n = 15) or an inactive control group (CON, n = 14). Both groups received nutritional counseling (aim: -500 kcal energy deficit/day). WB-EMS was performed 2x/week (20 min/session). Body composition, maximum strength (Fmax) of major muscle groups, selected cardiometabolic risk indices and the metabolic syndrome Z-score (MetS-Z) were determined baseline and after the intervention. WB-EMS was well tolerated and no adverse events occurred. Body weight was significantly reduced in both groups by an average of ~3 kg (P < 0.01). The body fat percentage was only decreased in the WB-EMS group (P = 0.018). Total cholesterol concentrations decreased in the WB-EMS group (P = 0.018) and in CON (P = 0.027). Only the WB-EMS group increased Fmax significantly in all major muscle groups (P < 0.05) and improved the overall cardiometabolic risk score (MetS-Z, P = 0.029). This pilot study indicates that WB-EMS can be considered as a feasible and time-efficient exercise option for improving body composition, muscle strength and cardiometabolic health in obese women with MetS. Moreover, these findings underpin the crucial role of exercise during weight loss interventions in improving health outcomes.

GLITEROS enteral formula based on tempeh flour and jicama flour for patients with hyperglycemia

Critically ill patients are susceptible to hyperglycemia during the treatment in the hospital. This condition could reduce immunity and increase the risk of mortality. The use of commercial diabetes-specific enteral reduces blood glucose level but increase the hospitalization cost due to the long-term period. Therefore, the homemade enteral formula developed using tempeh flour and jicama flour. GLITEROS comes from glycemia, tempeh and Pachyrhizus erosus. Arginine, glycine, and isoflavone contained in tempeh flour could improve insulin secretion. Moreover, inulin in jicama flour could control the increasing of blood glucose levels. The purpose of this study was to analyze the viscosity, macro-nutrient content, food fiber and protein digestibility of GLITEROS enteral formula. GLITEROS made from tempeh flour, jicama flour, soybean oil, skim milk, maltodextrin, and sugar. This study was an experimental design with three groups formula, A1 (1:1), A2 (5:3), A3 (2:3). Variables include viscosity, energy density, energy content, carbohydrates, protein, fat, dietary fiber and protein digestibility each with 3x repetitions in duplicate. The data were analyzed using Kruskal Wallis and One-way ANOVA. A1 formula had the highest carbohydrate (62%), dietary fiber (25.59%), and fat (10.49%) lower than A2 and A3 formula. A2 formula had 0.98 kcal/mL density energy and 984 kcal energy, 11,73 cP lower than A3 and A1 formula. A3 formula had the highest density energy (1.13 kcal/ mL), energy (1132.45 kcal), 36.10 cP viscosity, and protein (14.89%) lower than A1 and A2 formula. A1 formula is the most eligible in viscosity, energy density, energy content and protein of enteral formula for hyperglycemia patient according to American Diabetes Association (ADA), Canadian Diabetes Association (CDA), American Society of Parenteral and Enteral Nutrition (ASPEN) requirements.

Accuracy of Equations Used to Predict Resting Metabolic Rate (RMR) Requirements Among Healthy and Acutely Ill Females in Trinidad and Tobago; Aged 18 to 65 Years

Abstract Objectives To determine the level of accuracy of the recommended resting metabolic rate (RMR) prediction equations among healthy and acutely ill females: aged 18 to 65 years, in Trinidad and Tobago. Methods Following informed consent and enrollment, sixty female (acutely ill 30; healthy 30) volunteers had anthropometry and RMR (MedGem® indirect calorimeter, Micro life, USA) measured using recommended procedures. RMR from prediction equations were compared to RMR measured by indirect calorimetry with values between ±10% of measured RMR being considered accurate. The university's ethics committee approved the study. Results The top-two ranked recommended RMR prediction equations for acutely ill females, in decreasing order of accuracy were Owen (46.7%) and Bernstein (40%). Among the healthy females, the top-two ranked recommended RMR prediction equations with a similar level of accuracy (46.7%) were Livingston and Kohlstadt, and DeLorenzo. The population-derived RMR prediction equations had 56.7% and 70% accuracies among the acutely ill and healthy females respectively. These were significantly higher than the top-ranked recommended prediction equations for both groups. Notably, limiting the risk of malnutrition by at least 5%: through diet quality by way of accurate energy predictions could improve health-related quality of life. Increasing the predictability of energy needs within any population can also ensure accuracy of RMR per weight in kilogram (kcal/kg) needed daily and energy balance. On average, this female population utilized 18.4 kcal of energy per kilogram body weight (kcal/kg). Conclusions All the recommended RMR prediction equations resulted in biases &amp;gt; 50%, thus our population-derived RMR equations can be used as a superior alternative among participants to determining the energy-needs of acutely ill individuals as well as healthy females. Substituting the commonly used prediction equations with population-specific equations can increase the level of accuracy by at least 10%, thus limiting the risk of malnutrition by at least 5% and improving health-related quality of life. Funding Sources NIL.