Nutritional Characteristics Research Articles

A comparative evaluation of physical characteristics, bioactive compounds, and antioxidant capacity of Rhodomyrtus tomentosa berry by different drying methods

The Rhodomyrtus tomentosa berry (RTB) has attracted the attention of researchers for its medicinal and nutritional characteristics. However, there is limited research on the influence of different drying methods on RTB quality. The objective of this work was to evaluate the effect of vacuum microwave drying (VMD), heat pump drying (HPD), and sun drying (SD) on the quality characteristics, microstructure, and antioxidant capacity of RTB. Results indicated that compared with HPD and SD, VMD enhanced the quality of RTB and could complete the drying process in a shorter time (3.6 hrs). In addition, VMD was able to retain a higher level of bioactive compounds and antioxidant capacity with an improved rehydration ratio. The microscopic images showed that the VMD had an obvious porous structure, facilitating the water evaporation. This suggested that VMD is an efficient drying technology for producing high-quality dried products.

Characterization of rice noodles fortified with different levels of stabilized rice bran

The study aimed to evaluate the effects of stabilized rice bran (SRB) on the functional, physicochemical, nutritional, and sensory characteristics of rice noodles. This study assessed the influence of SRB on the cooking quality and functional and nutritional properties of rice noodles. A total of five different levels of SRB (0, 2, 5, 10, and 15% w/ w) were incorporated into the rice noodles. Compared to control rice noodles (0% SRB), those incorporating 10 and 15% SRB demonstrated significant differences (p < 0.05) in cooking time (CT) and cooking loss (CL). As the level of SRB increased, the water absorption index (WAI), water solubility index (WSI), hardness, adhesiveness, springiness, and chewiness values of rice noodles decreased, respectively. The incorporation of SRB influenced (p < 0.05) the colour, proximate constituents (moisture, ash, carbohydrate, protein, fat, and crude fibre), antioxidant activity, and total phenolic contents of rice noodles. Noodles with 10% SRB showed the highest score for overall acceptability (7.86±1.14), while noodles with 15% SRB received the lowest score (6.31±0.81) in all sensory elements tested. Therefore, SRB can be used as a functional ingredient to enhance the nutritional and physicochemical properties of rice noodles with improved acceptability.

Exploring Anthropometric, Biochemistry and Nutritional Attributes in Overweight and Obese Women: Insights from the Serbian Cohort

Summary: Introduction: Anthropometric measurements (AMs), such as waist circumference and body mass index (BMI), are dominant indicators of overweight and obesity. Nevertheless, other AMs, such as waist‒hip ratio, waist circumference and indices of visceral adiposity index (VAI), body mass fat index (BMFI), cardiometabolic index (CMI) and waist‒to‒height ratio (WtHR) have been shown to be more significant and discriminatory than BMI in predicting cardiometabolic risk. Methods: The aim of this study was to comprehensively investigate the anthropometric, biochemical and nutritional characteristics a sample of overweight and obese women in Serbia, focusing on potential differences related to AM and its association with specific biochemical markers. Results: The final analytical sample consisted of 57 females (average age 37.16 ± 7.27 years, range: 21–55 years). A strong positive correlation was observed between triglycerides (TG) and both the VAI (r = 0.896, p < 0.001) and the CMI (r = 0.896, p < 0.001), both with high statistical significance. Conversely, a strong negative correlation was found between high-density lipoprotein cholesterol (HDLc) and both VAI (r = −0.601, p < 0.001) and CMI (r = −0.566, p < 0.001). Systolic blood pressure (SBP) and diastolic blood pressure (DBP) were significantly positively correlated with both WtHR and BMFI: SBP and WtHR (r = 0.343, p = 0.009), SBP and BMFI (r = 0.310, p = 0.019), DBP and WtHR (r = 0.368, p = 0.005), and DBP and BMFI (r = 0.377, p = 0.004). The analysis of biochemical parameters indicated no significant differences between groups, except for TG levels, which were significantly higher in the obese group (p = 0.045). Conclusion: Although the AMs of the subjects were significantly different, energy intake and macronutrient intake were not significantly different. We did not find significant differences in the intake of most vitamins or minerals between the groups. Additionally, there is inadequate intake of essential nutrients such as vitamin D, iron and selenium, which are critical for overall health. Both groups did not meet the recommended folate intake, which may increase the risk of fetal neural tube defects.

Therapeutic effects of bee drone milk-fortified soymilk on cisplatin-induced testicular toxicity: Mechanisms and potential benefits

Soybean and bee drone milk are promising functional food candidates due to their bioactive compounds and health benefits. This study evaluated fortified soymilk with drone milk (BSDM) in mitigating cisplatin-induced testicular toxicity and explored the mechanisms involved. Different BSDM concentrations were analyzed for physicochemical properties, antioxidant capacity, and sensory attributes. Male Wistar rats were divided into control, BSDM, cisplatin, and cisplatin + BSDM groups. Sperm motility, hormone levels, oxidative stress markers, apoptosis, and inflammation were assessed. BSDM supplementation enhanced phenolic levels, antioxidant potential, nutritional characteristics, and consumer acceptance of soymilk. Rats treated with cisplatin showed reduced testes weight, sperm parameters, hormone levels, and testicular glutathione, along with increased malondialdehyde, total nitrite, NF-κB, caspase-3,and TNF-α expression. BSDM administration mitigated testicular toxicity, restored function, and repaired histological abnormalities by regulating oxidative stress, apoptosis, and inflammation. These findings suggest BSDM as a functional food for alleviating cisplatin-induced testicular toxicity.

Unlocking the Nutritional Potential of Australian Yam (Dioscorea spp.)

Yam (Dioscorea spp.), a staple food among Australia's First Nations people, has nutritional, cultural, and historical significance, connecting them to their land, identity, and well-being. However, information on the nutritional value and quality characteristics of the tubers and their main nutritional component (starch) are lacking in literature. This study investigates the nutritional composition of the flesh and peel from two yam species (D. alata (DaF and DaP) and D. bulbifera (DbF and DbP)), as well as the physicochemical properties of their starch, which can affect their food and non-food uses. The flesh and peel of the tested yam species had a high moisture content (high fresh weight), with starch being the main component in the flesh of both species (DaF-55.8%, DbF-68.9%). The peel and flesh are low in fat and protein, a good source of dietary fibre, with fructose, glucose and sucrose being the main sugars present. The flesh and peel are high in minerals (K, Ca, Na and P), trace (Cu) and ultra-trace elements (Rb, B), as well as essential amino acids. The starch peak gelatinization (Da-78.0 and Db-78.1°C) and pasting temperature (Da-84.0 and Db-84.1°C) in both species were relatively high, with the D. alata peak viscosity (8000cp) significantly (p <0.05) higher than that of D. bulbifera (7701cp). This study affirms First Nations Peoples traditional knowledge of yams’ nutritional value, highlighting their potential for integration into the Australian ‘mainstream’ diet. Promoting indigenous foods is also a successful strategy to develop environmentally friendly and sustainable supply chains.

Impact of conventional and innovative processing conditions on organoleptic and nutritional properties of applesauce from organic and conventional production systems

The impact of cultivar and production system was studied over two years on organoleptic and nutritional characteristics of apple fruits and then, on purees processed with both conventional convection cooking under vacuum and fast innovative microwave cooking. The main factors affecting the content and composition of sugars, organic acids, volatiles, polyphenols, and fibre were in the decreasing order, cultivar, year, and production system. Regarding processing, the fast innovative microwave cooking led to puree with a higher viscosity but with a lower polyphenol content compared to the convection cooking. Microwave cooking seemed to better preserve fibre but limit the diffusion of minor phenolic components, coming from skin and pips to puree and increase polyphenols degradation due to excessively high temperature spot. These results indicate that apple puree processed under vacuum did not present lower organoleptic and nutritional quality compared with fresh apple, as far as sugars, acids, volatiles, polyphenols and fibres were concerned.

Solina: An Example of Ancient Wheat Suitable for the Protection of Agrobiodiversity and Agricultural Workers’ Health

Solina is an ancient common wheat that has been cultivated in Abruzzo since the 16th century. It is a variety of wheat typical of mountain and marginal areas with peculiar organoleptic and nutritional characteristics. In this review, a collection of experimental and empirical data analyses on its agronomic, environmental, historical, gastronomic, and cultural characteristics was carried out to propose its possible use in sustainable agriculture. The observed data suggest that Solina represents an ancient wheat variety that could be used as an alternative to modern wheat, following the European Directive 128/2009 on the sustainable use of pesticides. The natural resistance of this ancient wheat to the typical climatic conditions of the territory in which it grows allows for the non-use of chemical fertilizers and pesticides. Therefore, Solina has all the characteristics to respond to consumer demands, paying greater attention to environmental protection, preserving biodiversity, and safeguarding the health of farm workers.

Rhizosphere bacteria from the Bolivian highlands improve drought tolerance in quinoa (Chenopodium quinoa Willd.).

Drought is one of the most destructive abiotic factors for agricultural production, causing considerable yield losses. Quinoa (Chenopodium quinoa Willd.) is cultivated worldwide in different environmental conditions due to its nutritional characteristics and ability to grow in harsh environments. This study aims to select drought stress tolerant rhizosphere bacteria from the Bolivian altiplano to evaluate their quinoa growth-promoting capacity, including in vitro germination, seedling growth under drought stress in greenhouse conditions and field studies. Rhizosphere soil from the southern highlands of Bolivia was collected to isolate 164 drought-stress tolerant bacteria. From these, 28 strains were shown to produce indole acetic acid, and/or to possess nitrogen-fixing or phosphate solubilizing capacity under in vitro conditions. Furthermore, all strains were evaluated for improvement of in vitro quinoa seed germination. Based on these properties, nine bacterial strains were formulated in three different matrixes and evaluated for quinoa seedling growth promotion during drought stress in a three-month greenhouse experiment. Three strains were shown to significantly (P < 0.05) increase root length of the quinoa seedlings. One strain was selected and shown to significantly (P < 0.05) increase leaf number in a field trial under semi-arid conditions in the southern altiplano in Bolivia. DNA sequencing and phylogenetic analyses of the 16S locus putatively identified the three strains with growth-promoting potential under drought stress as members of the genera Bacillus, Pseudomonas and Serratia. Microorganisms from the arid Bolivian altiplano constitute a potential biological source of bioinoculants to improve quinoa productivity and provide sustainable mitigation of climate change effects.

Influence of Varying Drying Air Temperatures on Physico-chemical and Nutritional Characteristics of Bael (Aegle marmelos) Pulp

Drying is a critical process for preserving fruits, but the nutrients in fruits are highly sensitive to temperature. Finding an optimal drying temperature is crucial to maximizing the retention of nutritional and physico-chemical properties. This study investigated the effects of different drying air temperatures on properties of Bael fruit (Aegle marmelos) pulp. Fresh pulp (1000 g) was dried at 55°C, 65°C, and 75°C, and the resulting pulp was analyzed for physical, chemical, and nutritional changes compared to the fresh pulp. Statistical analysis was conducted through one-way ANOVA was done by Duncan's Multiple Range Test (DMRT) method. The results showed that drying at 65°C retained the most nutrition while preserving color and other physical properties. Color analysis indicated darkening and increased redness at higher temperatures. Chemical properties such as pH and ash content increased with drying, while titratable acidity was highest at 65°C. Nutritionally, protein content peaked at 65°C, while fat content increased steadily with drying air temperature. Fiber and ascorbic acid levels decreased as drying air temperatures rose. The Bael powder obtained by drying at 65oC could be very well used for making cookies and other value-added products.

Diversity and Function Patterns of Soil Microbial Communities in Native and Invasive Plants Along an Altitudinal Gradient in the Qinling Mountains

Soil microbial communities are essential drivers of ecosystem functions, yet the factors shaping their structure and function, particularly at different altitudes and between invasive and native plants, remain insufficiently understood. Using high-throughput Illumina sequencing, we assessed the composition, diversity, impact factors, and functional potential of the microbial communities associated with Galinsoga quadriradiata (an invasive species) and Artemisia lavandulifolia (a native species) across an altitudinal gradient ranging from 896 m to 1889 m in the Qinling Mountains. The results revealed that both plant species and altitude significantly influenced soil bacterial diversity and community structure. Actinobacteriota, Proteobacteria, and Acidobacteriota accounted for higher proportions in the soils of G. quadriradiata and A. lavandulifolia. A linear discriminant analysis showed that the two species hosted distinct microbial communities, with variations driven by species-specific traits and environmental factors. Compared with plant parameters, environmental factors had a greater impact on plant soil bacterial abundance. Functional analysis indicated that A. lavandulifolia soils were more associated with nitrogen cycling processes, while G. quadriradiata soils contributed more to organic matter decomposition. Therefore, invasive and native plants harbored microbial flora with different nutritional preferences and metabolic characteristics. These findings advance our understanding of plant–microbe interactions along altitudinal gradients, and they have practical implications for managing invasive species and supporting ecosystem resilience.

Effects of different preceding crops on soil nutrients and foxtail millet productivity and quality.

Crop rotation can affect crop productivity and soil characteristics; however, the impact of preceding crops on the yield and quality of foxtail millet and the relationship between these two factors have not been well characterised. To further investigate the effects of preceding crops on foxtail millet, this study cultivated maize, mung beans, soybeans, potatoes, and proso millet as the preceding crops and rotated them with Zhangzagu10 foxtail millet. A randomised complete block design was employed for the study, and soil and millet samples were collected after harvest. The performance of Zhangzagu10 foxtail millet grown with five different preceding crops was explored by measuring yield and quality indicators and comprehensively analysing various quality traits and their interrelationships. The physicochemical and nutritional characteristics of millet grains were significantly influenced by the preceding crop. The yield of Zhangzagu10 cultivated after mung bean was significantly higher (8277.47 kg/hm2) than that of millet cultivated after the other crops. Additionally, the colour characteristics (a*, b*, and △E values) were superior, with the rice exhibiting the strongest yellow colour. Foxtail millet preceded by soybean showed a significantly higher thousand-grain weight, indicating well-filled grains. Furthermore, this treatment had rich contents of carotenoids and polyphenols at 34.79 mg/kg and 76.27 mg/100 g, respectively, and significantly higher levels of minerals such as V, Cr, Fe, Co, Ni, Se, and Sn compared to the other treatments. Foxtail millet following mung bean and soybean demonstrated excellent grain quality, featuring high breakage values and gelatinisation, along with low cooking values and gelatinisation temperatures and moderately low setback values. Zhangzagu10 cultivated after potato exhibited a polyphenol content of 67.13 mg/100 g, showcasing strong antioxidant effects. In contrast, proso millet preceded by foxtail millet had relatively lower content levels across various substances, resulting in an overall subpar performance. In summary, selecting appropriate preceding crops can significantly enhance both the yield and quality of Zhangzagu millet. Moreover, soybeans, potatoes, and mung beans can be effectively incorporated into a sustainable crop rotation plan for millet. In the future, we aim to further explore the interaction mechanisms between preceding crops and millet to optimise rotation strategies and improve foxtail millet quality.

NUTRITIONAL AND ECONOMIC ANALYSIS OF COCOA AND COFFEE BEAN SKINS IN SILAGE PRODUCTION

Cocoa bean skin and coffee bean skin are biomass waste that is underutilized in Indonesia. Given the nutritional potential of cocoa and coffee bean skin biomass waste, processing it is considered to add potential value. The objective of this research is to investigate the potential of utilizing cocoa and coffee bean skin waste in silage production to address specific nutritional requirements. This will be accomplished through the analysis of nutritional characteristics via proximate analysis and the evaluation of economic value added (EVA). Characteristic analysis was carried out with predetermined parameters with raw materials from silage in the form of odot grass, corn husks and additional biomass in the form of cocoa and coffee bean skin waste with concentrations of 20%, 25% and 30% respectively. The results showed that cocoa bean skin silage generally has a higher fat and protein content than coffee bean skin silage. Meanwhile, coffee bean skin silage showed a higher crude fiber and carbohydrate content than cocoa bean skin silage. Economic Value Added (EVA) analysis also revealed that silage generated an added value of IDR 806,018 with a profitability value of 40%, indicating the economic potential in processing biomass waste into silage. Future research can optimize the formulation of biomass waste and explore various biomass sources to improve nutritional and economic benefits. Evaluation of these formulations on various livestock species can also provide valuable insights into their effectiveness in various types of livestock feed. Keywords: proximate analysis; cocoa bean skin; coffee bean skin; silage

PREPARATION, NUTRITIONAL AND SENSORY ANALYSIS OF PEANUT BUTTER FLAVORED WITH MOZZARELLA CHEESE

Peanuts are one of the foods that are closely linked to the Brazilian Northeastern culture. The consumption of this legume ranges from the seed in its natural state, roasted and salted, to sweets (such as the traditional Northeastern paçoca), as well as derivative products that contain peanuts in their formulation. However, there is still the possibility of adding value and innovation using peanuts, since the food industry is always looking for innovative and healthier products. Accordingly, peanut butter is an excellent alternative, since it is a peanut-based product that is well accepted by a large part of the population and is consumed by all social classes and age groups, in addition to being a food that is very rich in nutritional aspects. Peanut butter can also be supplemented with other foods, in order to increase its nutritional and sensory values. With this in mind, using cheese as an alternative to supplement peanut butter is a viable option, since it is a food that is highly appreciated by the Brazilian population due to its sensory and nutritional characteristics. In this sense, the present study aims to prepare peanut butter with cheese using the following ingredients: peanuts, mozzarella cheese, vegetable oil and salt. The nutritional composition and sensory evaluation of the peanut butter enriched with mozzarella cheese were analyzed in order to determine the public's acceptance and purchase intention. In this study, five peanut butter formulations were prepared, varying respectively from 0, 10, 15, 20 and 25% of mozzarella cheese. It was observed that the greater the amount of mozzarella cheese added to the peanut butter, the less energy the product produced. According to the results obtained, it is possible to conclude that the peanut butters enriched with mozzarella cheese did not reach the minimum result in relation to all the parameters analyzed (appearance, color, texture, flavor and overall acceptance), with the average of 7 (seven) being the minimum expected result. It is worth noting that sample E with 35% mozzarella cheese was the closest to the minimum sensory requirements, while sample C with 25% mozzarella cheese was the closest to the minimum sensory requirements for purchase intention. That said, it is clear that there is a need for better adaptation in the formulation or addition of extra components that increase the sensory qualities of the product. It is also clear that the product developed is unusual to the Brazilian palate, thus causing a high deviation in relation to the sensory requirements.

A MINI REVIEW ON APPLICATION OF NON-THERMAL TECHNIQUES FOR PROTECTION OF FRUIT JUICES

Abstract: Globally, fruit juices are widely consumed due to their nutritional and health benefits. With increased consumer knowledge about health and safety demand for nutritious fresh like juices is also increased. Fruit juices are more susceptible to spoilage mostly by spoilage microorganisms or by intrinsic enzymatic reactions that adversely affect the sensory attributes of juices. Conventional thermal pasteurization is effective to control spoilage, but it also affects heat sensitive functional compounds and the nutritional value of juices. Therefore, to meet increased consumer demand and requirements, it is necessary to process a variety of fruits for juice preparation with improved preservation techniques to control spoilage. Non-thermal preservation like high pressure processing, pulse electric field, ultraviolet radiations and cold press, etc., are recognized as best alternatives to thermal pasteurization as they have substantial potential to completely inactivate spoilage microbes by causing cell disruption either during processing or after juice has packaged. One of the promising features of employing non-thermal preservation methods is that they do not affect nutritional and organoleptic characteristics of processed juice. Also, most of the methods are relatively less expensive and efficient cause maximum microbial load reduction and improve shelf life.

Synergistic Antioxidant Activity of Lycium barbarum Polysaccharide and Chlorogenic Acid and Its Effect on Inflammatory Response of NR8383 Cells.

It is inevitable for polyphenols and polysaccharides to interact during food preparation. Modifications in microstructure can lead to changes in the physical and chemical properties of food systems, which in turn may influence the nutritional characteristics and functional activities of the food. Recent studies have shown that, in addition to traditional Chinese medicine compounds, certain natural polysaccharides and polyphenols exhibit significant anti-inflammatory and antioxidant properties. These compounds are also associated with beneficial therapeutic effects for the prevention and treatment of acute lung injury. The objective of this study was to examine the synergistic antioxidant effects of chlorogenic acid (CA) and Lycium barbarum polysaccharide (LBP) in various ratios, along with their combined antioxidant and anti-inflammatory effects on LPS-induced inflammation in rat alveolar macrophages. Using the Combination Index (CI), which quantifies the synergistic or antagonistic effect of two substances, all four combinations showed synergistic antioxidant properties over a range of concentrations by in vitro antioxidant property experiments. However, based on comparing them, the four group ratios exhibited the highest antioxidant activity of the infusion at CA:LBP = 1:7, indicating synergistic interactions (CI < 1). In addition, the antioxidant and anti-inflammatory effects of the CA-LBP complex were observed to alleviate cellular inflammatory injury by reducing LPS-induced nitric oxide and reactive oxygen species production and inhibiting the release of inflammatory factors such as TNF-α and IL-6.

Evaluating the Environmental and Economic Benefits of New Technologies in Low-Salt Olive Fermentation

The evolving modern lifestyle influences consumer dietary habits, driving the demand for new food products rooted in traditional healthy foods with greater health benefits. The Mediterranean diet, characterized by low animal fat intake and high vegetable consumption, has been shown to protect against heart disease, cancer, and obesity. Fermented olives, integral to this diet, are known for their high phenolic content, antioxidant activity, and beneficial unsaturated fatty acids. This study evaluates the environmental and economic benefits of integrating alternative/effective technologies, such as osmotic dehydration and edible coating, into conventional olive production processes, aiming to develop traditional Greek table olives with reduced salt content, enhanced nutritional characteristics, and extended shelf life. A Life Cycle Assessment (LCA) analysis was conducted following the ISO 14040 and 14044 guidelines, adopting the ReCiPe 2016 (H) impact assessment methodology. Additionally, a preliminary economic evaluation including detailed planning, cost estimation, and process simulation was conducted. The results indicate significant environmental and economic advantages of the studied methods, despite more resources being required, making it a sustainable and promising approach for the production of high-quality fermented olives.

Analyzing the Effect of Germination on Nutritional Characteristics of Kodo Millet Flour and Its Role in Rusk Development

Millets, the underutilized groups of cereal grains are considered as rich source of energy, carbohydrate and protein. Due to the presence of vitamins, minerals, essential fatty acids, phytochemicals and antioxidants that can help to eradicate several nutritional deficiency diseases, they are now termed as ‘nutri-cereals’ They contain appreciable quantities of phytochemicals such as phenolic acids, flavonoids, catechins, phytic acid and phytosterols. Owing to their important contribution in food security and potential health benefits, millet grains are now main topic of research for food scientists. This study thus aimed to develop kodo millet flour (KMF) via varying germination time (0h, 24h, 48h, and 72h) of kodo millet and preparing a bakery product (rusk) using the optimized KMF at varying concentrations of 0, 20, 30 and 50%. The germinated KMF were subjected to physiological studies, namely germination loss and germination efficiency. Optimum germination time was observed to be 48 h due to its high germination efficiency and a significantly lower germination loss as compared to 72 h of germination. Proximate analysis of KMF helped determine the increase in protein and fibre content of the germinated flour and a decreased ash, fat and moisture content. The significant changes (p ≤ 0.05) observed in all the analyses, helped determine the effect of different germination periods on various properties of dehusked kodo millet, and further optimize a particular germination time for better quality flour which would be used to form rusk. The results of this study thus suggested that germination of kodo millet could be effectively used to prepare kodo millet flour and further use it to prepare various baked products having good consumer acceptability.

Comparison of Different Linseed Genotypes Meal in Terms of Feed Value Properties

This study was conducted to determine the nutritional content and nutritive values of some varieties of linseed meal. For this purpose, neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL), crude ash (CA), and crude protein (CP) analyses were performed on meals obtained from 13 different linseed varieties (Clli 1423, Larkana, Milas, NewTurk, Dillman, Sari-85, Clli 1351, Clli 1370, Clli 1400, Clli 1412, Karakız, Beyaz Gelin, Noreum) in order to determine some nutritional content. Based on some data obtained from these analyses, nutritive values such as dry matter digestibility (DMD), dry matter intake (DMI), relative feed value (RFV), metabolizable energy (ME), and net energy for lactation (NEL) were calculated. In terms of nutritional content, the NDF, ADF, ADL, and CP contents of linseed meals were found to be significant, while the CA content was not found to be significant. The NDF, ADF, ADL, and CP contents of the meal varied within the ranges of %58.40-96.37, %18.62-35.64, %8.55-20.45, and %34.84-41.21, respectively. In terms of nutritive value characteristics, the DMD, ME, and NEL properties of linseed meal were found to be significant, while the DMI and RFV features were deemed insignificant. The DMD, ME, and NEL values of the meal varied within the ranges of %61.14-74.39, 9.35-11.91 MJ/kg, and 1.37-1.81 Mcal/kg, respectively. In conclusion, it was determined that among the linseed varieties, the highest results in terms of both nutritional content and nutritive value were provided by the NewTurk variety, while the worst results were generally observed in the Beyaz Gelin variety. However, it was concluded that the meals from all evaluated linseed varieties could be utilized in the intensive feed industry.

Nutritional characteristics of almond hulls treated with sodium hydroxide and urea or supplemented with polyethylene glycol as an alternative feed resource for ruminant nutrition in Mediterranean area: in vitro study

Nutritional characteristics of almond hulls treated with sodium hydroxide and urea or supplemented with polyethylene glycol as an alternative feed resource for ruminant nutrition in Mediterranean area: in vitro study

Evaluation of nutrition of young children in Odesa district

Background. The main factor that ensures the health and harmonious development of a child, both in the early stages and in the later periods of his life, is rational nutrition. The widespread prevalence of food-dependent forms of pathology among children, insufficient awareness of doctors and parents, as well as violations in the organization of nutrition of young children determine the relevance of this work and the need for a comprehensive analysis of the actual nutrition of children aged 1 to 2 years for its improvement. Purpose – to purpose of the work is to establish the nutritional characteristics of children aged from 1 to 2 years in order to optimize their diets. Materials and Methods. 42 healthy children aged 1 to 2 years who lived in Odesa district took part in the study. In work were used such methods: clinical and anamnestic; dietary; anthropometric – height, weight; sociological – questionnaires; statistical. Results. The patterns of food organization and consumption of the main macronutrients by children aged 1 to 2 years are formulated, which are characterized by adequate consumption of basic food products, with the exception of excessive consumption of cheese, fruit juices and hard cheese and insufficient use of enriched industrial products. It is shown that excessive amounts of food, inadequate nutrition in the form of multiple snacks and sometimes night feedings, as well as unreasonable use of products not intended for children aged 1 to 2 years, are significant violations of the organization of nutrition of children of this age group. It was established that the diets of children aged 1 to 2 years are unbalanced in terms of the content of proteins, fats, and carbohydrates. Identified violations of the nutrition structure of young children, its imbalance in terms of macronutrient composition dictate the need for regular control by pediatricians and family doctors over the organization of nutrition for children of this age period. Conclusions. The nutrition structure of children aged 1 to 2 years is characterized by an imbalance of rations in terms of proteins, fats, and carbohydrates, which is due to violations of the feeding regime, overeating, and early transition to the «family» food-table. Young children consume excessive amounts of protein and fat compared to recommended physiological norms and insufficient amounts of carbohydrates according to their age.