Major Source Of Dietary Protein Research Articles

Joint Association of Dietary Protein Intake and Eating Habits with the Risk of Gestational Diabetes Mellitus: A Case-Control Study.

Because the associations between different dietary protein sources and the risks of gestational diabetes mellitus (GDM) are inconsistent, and those of eating habits with GDM have rarely been explored, we aimed to investigate the independent and joint association of major dietary protein sources and eating habits with GDM in a case-control study including 353 GDM cases and 718 controls in China. Dietary protein intake and eating habits prior to GDM diagnosis were collected through questionnaires at 24~28 gestational weeks. Multivariate logistic regression was used to evaluate the independent and joint associations of dietary protein intake and eating habits with GDM. The Anderson model was used assess if there is an additive interaction between them. Animal protein, red meat protein and dairy products protein intake were significantly and positively associated with GDM. Among the eating habits, preferences for hot food, firm food and soft food were significantly associated with higher odds of GDM. Individuals with unhealthy eating habits and high dietary protein simultaneously had the highest odds of GDM, and the ORs were 2.06 (1.25, 3.41) for the total protein, 2.97 (1.78, 4.96) for animal meat, 3.98 (2.41, 6.57) for the red meat protein and 2.82 (1.81, 4.41) for the dairy protein; the p values for the trend were all significant (p < 0.001). However, no additive interaction was detected. In conclusion, our study found that dietary protein intake and eating habits prior to GDM diagnosis were both independently and jointly associated with the odds of GDM.

Effect of soaking and extrusion on functional and pasting properties of cowpeas flour

Cowpea (Vigna anguiculata) is a leguminous crop that is widely grown and consumed in Asia and Africa as a major source of dietary protein. This study investigated the effect of varying extrusion conditions (temperature and moisture content) on the functional and pasting properties of cowpea flour. Particle size distribution, functional and pasting properties of cowpeas flour were determined. Moisture content had a significant effect on the functional and pasting properties of cowpeas flour followed by temperature. Increasing moisture content from 10% to 15%, increased the bulk density from 0.4 to 0.5, Oil Absorption Capacity 149 to 238, Water Absorption Capacity 407 to 422, Swelling Power 4.6 to 4.9, Water Absorption Index 3.9 to 4.2, as well as Peak & Breakdown viscosities. On the other hand, reducing the moisture content decreased Water Solubility Index (WSI) from 31 to 21. Lower extrusion temperature increased all the functional properties except WSI along with pasting properties namely Peak, Final and setback viscosities. Higher extrusion temperature increased WSI, breakdown, peak time, and pasting temperature. The results suggest that variation of extrusion conditions can be used to modify the functional and pasting properties of cowpea flour to suit different applications.

Analysis of Cr (VI) accumulation from feed to broiler chicken by using spectroscopy

Broiler chicken is one of the major dietary protein sources in Bangladesh. This study is aimed to investigate the status of chromium (VI) content in broiler feeds and water, as well as the risk of chromium (VI) in broiler meat, liver, and brain. For this investigation, a total of five broiler-rearing farms were chosen, each with a different type of broiler feed. A total of fifteen broiler chickens along with the water and feed samples were collected from those broiler farms. The concentration of chromium (VI) in feed, water, broiler meat, liver, and brain samples was determined using an Atomic Absorption Spectrophotometer (AAS). Two feed samples (Farm B and Farm D) were found to be chromium (VI) polluted (3.157±0.050 mg/Kg and 3.510±0.095 mg/Kg respectively), while water samples were found to be devoid of contamination. Only meat, liver, and brain samples from several farms were found to have chromium (VI). Brain samples exhibited the highest concentration of chromium (3.550±1.281 mg/Kg) compared to the liver (2.700±1.084 mg/Kg) and muscle meat (0.857±0.076 mg/Kg) samples. The amounts of chromium (VI) in the broiler brain and liver were found to be substantially higher than FAO and WHO acceptable standards. The rate of chromium (VI) concentration in meat samples was below the allowed level. It is proposed that precautions should be taken to detect chromium in chicken feed to assess health hazards and protect humans from food that could have serious negative consequences for their health. Asian J. Med. Biol. Res. 2022, 8 (4), 225-229

Soybean

Chao Fang and Fanjiang Kong introduce the polyploid staple crop, soybean - a major source of dietary protein and oil and model species for root nodulation and plant-developmental studies.

Identification of the Dietary Protein Sources and Their Association with Serum Phosphorus Levels among Patients with Kidney Failure

Background: Major dietary protein sources double as major sources of phosphorus with implications on serum phosphorus in kidney failure (KF) patients. Objectives : To identify the dietary protein sources of kidney failure patients and its association with their serum phosphorus (SP). Methods: Cross-sectional design involving 22 patients with kidney failure ≥ 18 years, recruited from the Renal and Dialysis Unit of the Korle-Bu Teaching Hospital. Sources and amount of protein and phosphorus were determined using quantitative food frequency questionnaire. Serum phosphorus was obtained from patients’ hospital records. Correlation between dietary and serum phosphorus was determined. Data were analyzed using SPSS version 21 at a 95% CI at p ≤ 0.05. Results: Mean age was 46.2 ± 2.5 years. Sources of protein and phosphorus were cereals, animal protein (AP) and legumes and nuts (L&amp;N). The highest contribution for both protein and phosphorus was from cereals (65.7% and 63.4%) respectively. There was no significant correlation between all sources of phosphorus with SP (AP r 2 = 0.120, p = 0.595; L&amp;N r 2 = -0.045, p= 0.843; cereals r 2 = 0.117, p = 0.604) howbeit, legumes and nuts showed a negative correlation. Conclusion ; Main dietary source of both protein and phosphorus was cereals. There was no significant correlation between all sources of phosphorus with serum phosphorus levels. Appropriate medical nutrition therapy by qualified nutritionist/dietitians is recommended for this group to prevent protein energy wasting. Keywords: kidney failure, protein, phosphorous, protein energy wasting, serum phosphorous. DOI: 10.7176/JBAH/12-16-04 Publication date: August 31 st 2022

Dietary protein intake during pregnancy and birth weight among Chinese pregnant women with low intake of protein

BackgroundPrevious studies have yielded inconsistent results on the association between maternal dietary protein intake and birth weight. Moreover, little is known about the effects of dietary protein intake from different sources on fetal growth. This study aimed to investigate the associations of different dietary protein sources (total protein, animal protein, plant protein, and major dietary protein sources) during pregnancy with birth weight and the related adverse birth outcomes.Methods7310 women were recruited using a stratified multistage random sampling method at 0–12 months (median: 3; 10–90th percentile: 0–7) after delivery in Shaanxi, China. Maternal diets were gathered by a validated FFQ and other characteristics were collected by a standard questionnaire. Multilevel linear or logistic regression models were used to estimate birth weight changes or ORs (95% CIs) for adverse birth outcomes associated with different dietary protein sources during pregnancy.ResultsThe mean percentage of energy from total protein was 11.4% (SD 2.2), with only 27.4% of total protein derived from animal protein. Per 3% increase in energy from total protein, animal protein, and dairy protein was associated with birth weight increases of 19.4 g (95% CI 6.0–32.9), 20.6 g (4.8–36.5), and 18.2 g (4.7–31.7), respectively. Per 3% increase in energy from total protein, animal protein, and dairy protein was also associated with lower risks of low birth weight (LBW) (total protein: OR = 0.78, 95% CI 0.64–0.94; animal protein: 0.79, 0.65–0.96; dairy protein: 0.71, 0.56–0.91), small for gestational age (SGA) (total protein: 0.88, 0.79–0.98; animal protein: 0.87, 0.78–0.97; dairy protein: 0.81, 0.68–0.96), and intrauterine growth retardation (IUGR) (total protein: 0.84, 0.72–0.98; animal protein: 0.86, 0.75–0.98; dairy protein: 0.78, 0.66–0.92). We observed no associations of plant protein and other major dietary protein sources with birth weight and the above birth outcomes. The results did not change when maternal protein was substituted for fat or carbohydrate.ConclusionsAmong Chinese pregnant women with low intake of protein, higher intake of dietary protein, in particular animal protein and dairy protein, is associated with higher birth weight and lower risks of LBW, SGA, and IUGR.

Quality of fresh frozen tilapia from selected supermarkets in Malawi

Fish provides a major source of dietary animal protein to Malawi’s population. Majority of tilapia in supermarkets are of different origins and bought from different suppliers. Fish is highly perishable commodity and its quality degrades even in frozen form due to microbial activity. The quality of frozen tilapia (the most commonly traded and consumed fish in Malawi) sold in some reputable supermarkets in Malawi was determined. Fish were collected from nine (9) reputable supermarkets in three (3) regions of the country (north, central and south) and analysed in the laboratory for sensory quality, microbiological, chemical and proximate analyses. Sensory quality evaluation was performed following guidelines earlier developed for fresh tilapia (Oreochromis spp.) in Malawi. Differences and changes in the fish sensory quality were attributed to the effect of storage duration and conditions within the freezer compartment. Two types of bacteria namely, Salmonella spp. and Escherichia coli were identified on the frozen tilapia, suggesting poor and unhygienic pre-handling. Despite the presence of bacteria on the fish and differences in sensory quality, the frozen tilapia were within the acceptable range for human consumption. Nutrient composition of frozen tilapia was high despite differences (p&lt;0.05) in moisture, ash and crude fat. Fish from different origin were sold mixed in all supermarkets, poor handling along the fish market chain was identified as the major source of fish contamination. Mechanical damages were reminiscent of the effects of frozen storage. There is a need to establish optimum storage time for frozen tilapia in supermarkets to provide products with good quality in terms of sensory properties, nutrient content and safe microbial loads. Key words: fish quality, fresh fish, frozen fish, tilapia, supermarkets, Malawi, Oreochromis spp.

Sclerocarya birrea caffra nut meal as a substitute to soyabean meal: Effects on growth performance, feed intake and utilisation and viscera macromorphometry of blue-helmeted guinea fowl

Imported soyabean meal (SBM) is the major dietary protein (DP) source for the sub-Saharan African poultry industry making poultry production costly. Therefore, alternative locally available DP sources are required. We evaluated the potential of locally available Marula nut meal (MNM) to substitute SBM in Guinea fowl (GF) diets by determining its effects on growth, feed intake (FI) and utilisation and viscera macromorphometry. Five grower diets wherein, on a CP basis, MNM substituted SBM at 0, 25, 50, 75 and 100% were formulated. Thirty-eight 4-week-old keets (n = 7 – 8), each individually housed in a cage, were randomly assigned to grower diets, and fed for 5 weeks and then transferred to corresponding finisher diets and fed for 3 weeks. Induction and weekly body mass, daily FI, and terminal body mass (TBM), body mass gain (BMG), average daily gain (ADG) and feed conversion ratio (FCR) were determined. On slaughter, viscera masses, small and large intestines lengths, tibiae and femora indices were determined. In week 2 of the grower phase GF fed diet 3 (50% MNM CP) had the highest weekly BMG and ADG (P < 0.05) and in week 5 GF fed diet 5 (100% MNM CP) had the highest FI (P < 0.05). Dietary MNM did not affect the GF's BMG, ADG, FI and FCR during weeks 1, 3 and 4 of the grower phase. In week 3 of the finisher phase GF fed diet 3 (50% MNM CP) had the highest (P < 0.05) FCR. Dietary MNM had no effect (P > 0.05) on the trial BMG, ADG and FI of the GF but GF reared on grower and finisher diets 3 (50% substitution of SBM CP) had the highest (P < 0.05) FCR. MNM had no effect on tibiae and femora masses, lengths, and mass: length ratios and viscera macromorphometry of the GF. We conclude that MNM can, on a CP basis, substitute SBM, in GF grower and finisher diets at 25%, 75% and 100% without compromising growth, FI and utilization and viscera of GF.

Feed Insects as a Reservoir of Granadaene-Producing Lactococci.

Insects are a component of the diet of different animal species and have been suggested as the major source of human dietary protein for the future. However, insects are also carriers of potentially pathogenic microbes that constitute a risk to food and feed safety. In this study, we reported the occurrence of a hemolytic orange pigmented producing phenotype of Lactococcus garvieae/petauri/formosensis in the fecal microbiota of golden lion tamarins (Leontopithecus rosalia) and feed larvae (Zophobas atratus). Feed insects were identified as a regular source of L. garvieae/petauri/formosensis based on a reanalysis of available 16S rRNA gene libraries. Pan-genome analysis suggested the existence of four clusters within the L. garvieae/petauri/formosensis group. The presence of cyl cluster indicated that some strains of the L. garvieae/petauri/formosensis group produced a pigment similar to granadaene, an orange cytotoxic lipid produced by group B streptococci, including Streptococcus agalactiae. Pigment production by L. garvieae/petauri/formosensis strains was dependent on the presence of the fermentable sugars, with no pigment being observed at pH <4.7. The addition of buffering compounds or arginine, which can be metabolized to ammonium, restored pigment formation. In addition, pigment formation might be related to the source of peptone. These data suggest that edible insects are a possible source of granadaene-producing lactococci, which can be considered a pathogenic risk with zoonotic potential.

In silico investigation of molecular targets, pharmacokinetics, and biological activities of chicken egg ovalbumin protein hydrolysates

Food-derived bioactive peptides are promising ingredients for developing functional foods and nutraceuticals due to their putative safety, low cost, and multiple health benefits. Chicken egg is considered a major source of dietary protein, lipids, vitamins, and minerals but is also highly allergenic. The aim of this work was to investigate the inherent bioactive properties of chicken ovalbumin peptides using in silico approaches. Ovalbumin was in silico hydrolyzed with gastrointestinal proteases (chymotrypsin, trypsin, and pepsin) and results indicated cleavage of the most allergenic protein with an overall 36.62% theoretical degree of hydrolysis, consisting of 132 fragments of which 65 were di-, tri-, tetra- or oligopeptides. The most represented biological targets obtained for these peptides include HLA class I histocompatibility antigen A-3, E3 ubiquitin-protein ligase XIAP, and angiotensin-converting enzyme. Notably, peptides AIVF and AVL were found to have multi-target potentials. Gene enrichment analysis showed interaction of these peptides with some kinases and transcription factors. Overall, results from binding affinity, pharmacokinetics and physicochemical properties, and therapeutic activity showed that PGF, SSL, GGL, AVL, VY, and IL are promising peptide candidates for further studies. These results are important in the design of peptide-based functional foods and therapeutic products devoid of allergenic property of ovalbumin.

Employing statistical approach to explore the possibility of replacing wheat flour with rice flour for development of gluten‐free Indian flatbread‐ is full replacement possible?

The present study explored the possibility of replacing wheat flour with rice flour, with an aim to achieve low gluten or gluten-free flatbread using the response surface methodology approach. The process for preparation was optimized using Central Composite Rotatable Design. The independent variables-feed composition (0:100–55:45), mixing time (2–10 min), fermentation time (30–70 min), and baking temperature (250–300°C) were studied to determine their influence on dependent variables. All quality parameters were significantly (p < .05) influenced by independent variables. The regression models obtained for all responses showed a high coefficient of determination (R2 ≥ 0.99). Optimum conditions for preparation of flatbread were 52% rice flour and 48% wheat flour, 3.34 min mixing time, 70 min fermentation time and 282.12°C baking temperature. Apparent amylose and resistant starch contents were significantly (p ≤ .05) higher in flatbread compared to its raw materials. Textural studies revealed that hardness, gumminess, and chewiness decreased with increase in rice flour levels, however, springiness, and cohesiveness increased. Practical applications Bread is consumed globally as a staple food and plays an important role in food and nutrition security. Flatbreads are extremely popular, especially in the areas where bread constitutes a major source of dietary calories and protein. In Kashmir, flatbread comes in a variety of shapes and sizes, with key differences being in the ingredients, technology, and consistency. In order to enhance the consistency and delicacy of these food products, many changes to the formulations have been made. In Kashmir region of India, flatbreads are consumed in different forms such as chapati, lavash, and girda. However, the quality of such types of flatbreads in Kashmir is very poor owing to the use of traditional oven (tandoor) in which temperature control is quite difficult. Therefore, the standard industrial practice is to bake bread in an oven that is kept at a controlled constant temperature resulting in a better quality product. Furthermore, wheat contains gluten which is responsible for celiac disease which is an autoimmune digestive disease caused by the digestion of gluten. Thus, the sole treatment of this disease is consuming a low-gluten or gluten-free diet. Therefore, the utilization of rice flour from rice brokens could be used as a substitute for wheat flour due to lack of gluten and would ensure the utilization of this by-product from rice milling industry, thus fetching good market value.

Protein sources and starch-protein digestive dynamics manipulate growth performance in broiler chickens defined by an equilateral-triangle response surface design.

A total of 360 male, off-sex Ross 308 chicks were offered 10 dietary treatments from 14 to 35 d post–hatch in an equilateral-triangle response surface design feeding study in order to confirm the importance of protein and amino acid digestive dynamics in broiler chickens. The 3 apical diets were nutritionally-equivalent containing either soybean meal, non-bound amino acids or whey protein concentrate as the major source of dietary protein and amino acids. Appropriate blends of the 3 apical diets comprised the balance of 7 diets and each dietary treatment was offered to 6 replicate cages with 6 birds per cage. Growth performance, nutrient utilisation, apparent protein and starch digestibility coefficients were determined in 4 small intestinal segments. The optimal weight gain (2,085 g/bird) and feed conversion ratios (FCR, 1.397) were generated by Diet 50S50W which included a 50:50 blend of apical diets rich in whey protein concentrate and soybean meal. Broiler chickens offered Diet 50S50W also had the highest experimental and predicted jejunal digestibility (0.685 in proximal jejunum and 0.823 in distal jejunum). FCR was not correlated with apparent distal ileal digestibility coefficient (P > 0.05) of protein but was correlated with apparent protein digestibility in proximal jejunum (r = −0.369, P = 0.040) and distal jejunum (r = −0.316, P = 0.015). Surplus dietary starch was correlated with increased fat pad weight (r = 0.781, P = 0.008). The findings confirmed the relevance of protein digestion rate, reflected by jejunal digestibility, on feed conversion of broiler chickens. A balance between protein-bound and non-bound crystalline or synthetic amino acids may be required for optimal growth and protein digestion.

Dietary Protein Intake Dynamics in Elderly Chinese from 1991 to 2018.

Unique rapid urbanization-related changes in China may affect the dietary protein intake of the aging population. We aimed to evaluate trends in dietary protein intake and major food sources of protein and estimate conformity to the dietary reference intakes (DRIs) in the elderly Chinese population. A sample of 10,854 elderly adults aged 60 years or older, drawn from 10 waves of the China Health and Nutrition Survey (CHNS) between 1991 and 2018, was included. Protein intake data were obtained on the basis of 3-day, 24 h dietary recalls. The dietary protein intake among elderly Chinese individuals declined from 63.3 g/day to 57.8 g/day over the 28-year period, with a −0.032 ± 0.0001 g/day change per year (p < 0.05). There was a significant increase in the proportion of subjects with a protein intake level below the estimated averaged requirement (EAR) and a reduction in the proportion of subjects consuming protein above the recommended nutrient intake (RNI) across all population subgroups. Cereals ranked as the major sources of dietary protein, although their contribution to dietary protein gradually decreased as time went on. The contribution from meat steadily rose from 18.2% in 1991 to 28.7% in 2018. The proportion of energy gained from fat increased notably, reaching 34.2% in 2018. The elderly Chinese population experienced a significant reduction in dietary protein intake. Although the transformation of dietary patterns had positive effects on improving protein quality due to increases in animal source food, some elderly Chinese individuals currently face the risk of inadequate dietary protein intake.

Field Efficacy of a Combination of Seed Treatment and Foliar Spray against Pest Complex in Green Gram

Background: Pulses constitute the major source of dietary protein; therefore, it has ability to fulfil required protein recommended dietary allowance for vegetarian population of India. Pulse crop attack more than 200 insect pests and inflicting heavy damages at different growth stages that lead to significant economic losses to the farmers. The studies were conducted on green gram to find out the effective control measure of different crop stages against insect pests complex in green gram. Methods: The field experiment was laid out in a randomized block design and the consist 12 treatments with seed treatment and foliar sprays of insecticides at 50 per cent flowering stages then these treatments were replicated thrice at both years 2017 and 2018. Result: The experiments concluded that the reduction of sucking pests population like thrips, jassid and whitefly and larval population of Maruca vitrata and Helicoverpa armigera was found in seed treated with imidacloprid 48 FS and spray of flubendiamide at 50 per cent flowering stage in green gram with Rs. 10,678 net profit and 1:1.42 cost-benefit ratio.

Food Security and Nutrition in Mozambique: Comparative Study with Bean Species Commercialised in Informal Markets

In Mozambique (South-eastern Africa), Phaseolus vulgaris and Vigna spp. are important staple foods and a major source of dietary protein for local populations, particularly for people living in rural areas who lack the financial capacity to include meat in their daily dietary options. This study focuses on the potential for improving diets with locally produced nutritious legumes whilst increasing food security and income generation among smallholder farmers. Using bean species and varieties commercialised as dry legumes in the country, it sets out to characterize and compare the chemical properties of Phaseolus vulgaris and Vigna spp. among the most commercialised dry legume groups in Mozambique. The principal component analysis showed a clear separation between Phaseolus and Vigna species in terms of proximate composition, whereas protein content was quite uniform in both groups. It concludes that the introduction of improved cultivars of Phaseolus vulgaris and Vigna species maize–legume intercropping benefits yield, diets and increases household income with limited and low-cost inputs while enhancing the resilience of smallholder farmers in vulnerable production systems affected by recurrent drought and the supply of legumes to urban informal markets.

Identification of Bacillus anthracis, Brucella spp., and Coxiella burnetii DNA signatures from bushmeat

Meat from wildlife species (bushmeat) represents a major source of dietary protein in low- and middle-income countries where humans and wildlife live in close proximity. Despite the occurrence of zoonotic pathogens in wildlife, their prevalence in bushmeat remains unknown. To assess the risk of exposure to major pathogens in bushmeat, a total of 3784 samples, both fresh and processed, were collected from three major regions in Tanzania during both rainy and dry seasons, and were screened by real-time PCR for the presence of DNA signatures of Bacillus anthracis (B. anthracis), Brucella spp. (Brucella) and Coxiella burnetii (Coxiella). The analysis identified DNA signatures of B. anthracis (0.48%), Brucella (0.9%), and Coxiella (0.66%) in a total of 77 samples. Highest prevalence rates of B. anthracis, Brucella, and Coxiella were observed in wildebeest (56%), dik-dik (50%), and impala (24%), respectively. Fresh samples, those collected during the rainy season, and samples from Selous or Serengeti had a greater relative risk of being positive. Microbiome characterization identified Firmicutes and Proteobacteria as the most abundant phyla. The results highlight and define potential risks of exposure to endemic wildlife diseases from bushmeat and the need for future investigations to address the public health and emerging infectious disease risks associated with bushmeat harvesting, trade, and consumption.

Draft genome sequence of the pulse crop blackgram [Vigna mungo (L.) Hepper] reveals potential R-genes

Blackgram [Vigna mungo (L.) Hepper] (2n = 2x = 22), an important Asiatic legume crop, is a major source of dietary protein for the predominantly vegetarian population. Here we construct a draft genome sequence of blackgram, for the first time, by employing hybrid genome assembly with Illumina reads and third generation Oxford Nanopore sequencing technology. The final de novo whole genome of blackgram is ~ 475 Mb (82% of the genome) and has maximum scaffold length of 6.3 Mb with scaffold N50 of 1.42 Mb. Genome analysis identified 42,115 genes with mean coding sequence length of 1131 bp. Around 80.6% of predicted genes were annotated. Nearly half of the assembled sequence is composed of repetitive elements with retrotransposons as major (47.3% of genome) transposable elements, whereas, DNA transposons made up only 2.29% of the genome. A total of 166,014 SSRs, including 65,180 compound SSRs, were identified and primer pairs for 34,816 SSRs were designed. Out of the 33,959 proteins, 1659 proteins showed presence of R-gene related domains. KIN class was found in majority of the proteins (905) followed by RLK (239) and RLP (188). The genome sequence of blackgram will facilitate identification of agronomically important genes and accelerate the genetic improvement of blackgram.

Replacing the consumption of red meat with other major dietary protein sources and risk of type 2 diabetes mellitus: a prospective cohort study

Greater consumption of red meat has been associated with a higher risk of type 2 diabetes mellitus (T2DM). A decreased intake of red meat and simultaneous increased intake of other high-protein foods may be associated with a lower risk of T2DM. These analyses of specific food replacements for red meat may provide more accurate dietary advice. We examined the association between a decrease in intake of red meat accompanied by an increase in other major dietary protein sources and risk of T2DM. We prospectively followed 27,634 males in the Health Professionals Follow-up Study, 46,023 females in the Nurses' Health Study, and 75,196 females in the Nurses' Health Study II. Diet was assessed by a validated FFQ and updated every 4 y. Cox proportional hazards models adjusted for T2DM risk factors were used to model the food replacements. We calculated HRs and 95% CIs for the T2DM risk associated with replacements of 1 daily serving of red meat with another protein source. During 2,113,245 person-years of follow-up, we identified 8763 incident T2DM cases from 1990 to 2013. In the pooled analyses, a decrease in total red meat intake during a 4-y period replaced with another common protein food was associated with a lower risk of T2DM in the subsequent 4-y period. The HR (95% CI) per 1 serving/d was 0.82 (0.75, 0.90) for poultry, 0.87 (0.77, 0.98) for seafood, 0.82 (0.78, 0.86) for low-fat dairy, 0.82 (0.77, 0.86) for high-fat dairy, 0.90 (0.81, 0.99) for eggs, 0.89 (0.82, 0.98) for legumes, and 0.83 (0.78, 0.89) for nuts. The associations were present for both unprocessed and processed red meat, although stronger for the replacement of processed red meat. Replacing red meat consumption with other protein sources was associated with a lower risk of T2DM.

Effect of staggered date of sowing and fertilizer application on yield and yield attributing characters of Niger (Guizotia abyssinica Cass.)

Chapatti or flat bread is very popular in the world because it constitutes a major source of dietary protein and calories. There are several forms of flat bread, and the variation is mainly in terms of ingredient, technology, and quality. Several modifications in the formulations have been made in the recent past in order to improve the quality and delicacy of these food products. With increasing urbanization and industrialization, the demand for ready to eat and easy to carry products resembling flat bread in appearance. In this study shelf life of chapatti and its flexibility was tried to improve by adding several ingredients like jowar, barley, hot water and oil in the wheat flour. Variables such as jowar, barley and oil are added at three different levels as 20%, 30%, 40%; 20%, 30%, 40%; 10%, 15% and 20% respectively. The chapatti was prepared by traditional method and then undergoes the thermal process and then stored at 5 °C in refrigerator in LDPE packaging material and then followed the results for shelf life of chapatti in equal interval of 24 h for 4 readings for 0th h, for 24th h, 48th h and 72th h and no spoilage were found in any sample and the overall acceptability is good rated to jowar sample and poor was rated for control sample. The sensory analysis was done using 9-point hedonic scale and from mean sensory score it was predicted that the jowar sample had significantly superior acceptability as compared to others and control sample had significantly poor acceptability. At the end of the test, it was found that jowar sample was best accepted while control sample was having poor acceptability. Results from the time measurements and microbiological tests showed that the product was in acceptable condition throughout the storage period.

English

Groundnut (Arachis hypogea L.) is a major source of dietary protein, cultivated for both human and animal consumption. However, in West Africa, the yields are low, renewing the interest to evaluate groundnut response to P fertilizer (P) and rhizobium inoculant (IR) application. A study was conducted on the experimental field of the University for Development Studies, Nyankpala in the Northern region of Ghana to evaluate the interactive effect of three P rates (0, 30 and 60 kg P2O5/ha) and three IR rates (0, 3 and 6 g/kg seed) on groundnut yield and to assess the economic viability of these technologies to farmers. The study was conducted using a 3 × 3 factorial laid out in a randomized complete block design with three replications. Nodule count and pod number per plant were significantly affected by P fertilizer rates (PR) and rhizobium inoculant rates (IR) interaction. The effects of PR and IR significantly increased grain yield of groundnut, with 60 kg P2O5/ha and 6g inoculant/kg seed recording the highest grain yield of 2708.3 and 2376.6 kg/ha respectively. Correlation analysis suggested that major determinants of groundnut grain yield were nodule count, effective nodule count, pod number and pod weight. Gross benefits were higher in treatment with P fertilizer and/or inoculant application. Estimated B/C ratios also indicated that, compared to the control, all the treatments are attractive. Therefore, cultivating groundnut by using P fertilizer and/or inoculant may provide the most economically viable and low-risk options for increasing groundnut yield in northern Ghana. Key words: Phosphorus, rhizobium inoculant, gross benefit, groundnut, grain yield.