Traditional Food Preparation Research Articles

Turmeric, The Golden Spice: From Asia to Africa

Global interest in medical/scientific, ethno-botanical and culinary studies relating to the ‘golden spice’ turmeric has significantly increased in the past decade, yet sparse documented information on the uses of turmeric in traditional health remedies, food preparation, crafts and other customs on the African continent specifically, is also noted.

Teosinte (Dioon mejiae) Flour: Nutritional and Physicochemical Characterization of the Seed Flour of the Living Fossil in Honduras

Teosinte (Dioon mejiae) is a dioecious tree native to Honduras, whose seeds are used to make flour for the preparation of traditional foods and beverages. The objective was to evaluate the nutritional and physicochemical composition of teosinte flour for the first time. Using diverse techniques, teosinte flour was found to be a high-calorie food rich in total carbohydrates and mainly composed of starch, with an amylopectin:amylose ratio of 2:1 and a concentration of resistant starch greater than 50%. Its proteins were similar to other cereals in which the essential amino acids glutamic acid, leucine, and especially lysine were the most important. Some 75% of its total dietary fiber was insoluble. The fatty acid profile was characterized by a high unsaturated fatty acid content in which oleic acid (C18:1) and linoleic acid (C18:2) predominated. As for minerals, teosinte flour had higher iron content, lower sodium concentration, and similar zinc, calcium, and phosphorus content to other cereal flours. We highlight that teosinte flour has nutrients and qualities that convert it into flour with excellent nutritional abilities and health benefits; it is also a very good industrial and technological alternative to be mixed mainly with types of flour from other sources.

Mechanisms in Dynamic Interplay with Contexts in a Multigenerational Traditional Food Preparation Initiative Involving Rural South African Women

ABSTRACT This study describes the causal powers of mechanisms in dynamic interplay with relevant contexts (socio-cultural-historical and interpersonal) by looking at the outcome patterns of a multigenerational food initiative from a critical realist perspective. Heuristic constructs taken from psychological, interactional, and group theories implied in the multigenerational initiative are discussed. Textual data, obtained from women (n = 104) from three generations in rural South Africa in 11 focus group discussions, were analyzed thematically to present outcome patterns. Findings illustrate the transformative potential of mechanisms, their interrelatedness on different levels, and the activation of a deeper level mechanism. Broad guidelines are proposed for sustainable intergenerational initiatives.

Exploring tourist satisfaction on food and restaurant experience in mountainous religious destinations

Gastronomic experience, a multi-faceted phenomenon that encompasses economic, social, cultural, historical and psychological dimensions, significantly affects the satisfaction level of a tourist visiting a religious destination with religious motivation or with several motivations, interests and activities, even for a holiday. The present work investigated the effect of various attributes of food and restaurant experience on tourist satisfaction in mountainous religious destinations of India. The findings reveal that quality of food and service, ambience and physical attributes of the restaurant significantly contribute to tourist satisfaction. The contribution of food preparation and presentation, originality and exoticness, and employees' attributes was found insignificant on tourist satisfaction. The provided insights have managerial implications as they endorse that restaurants should offer local food, focus on employees attributes, involve guests in traditional food preparation and presentation styles, and emphasise on authenticity aspects of food and restaurant for creating novel touristic experiences in the mountainous religious destinations.

Socio-cultural factors favoring home delivery in Afar pastoral community, northeast Ethiopia: A Qualitative Study

BackgroundDespite expanding the number of health facilities, Ethiopia has still the highest home delivery services utilization. Health care service utilization varies between regions within the country. This study explored the socio-cultural factors influencing health facility delivery in a pastoralist region of Afar, Ethiopia.MethodsAn explorative qualitative study was conducted in October–December 2015. A total of 18 focus group discussions were conducted separately with mothers, male tribal leaders and religious leaders. In addition, 24 key informant interviews were conducted with Women’s Affairs Bureau and district health office experts and traditional birth attendants and all were selected purposively. Data were coded and categorized using open code software and analyzed based on a thematic approach.ResultsThe social factors that affect the choice of delivery place include workload, lack of independence and decision-making power of women, and lack of substitute for childcare and household chores during pregnancy and childbirth. The cultural and spiritual factors include assuming delivery as natural process ought to happen at home, trust in traditional birth attendants, traditional practices during and after delivery and faithful to religion practice, besides, denial by health facilities to benign traditional and spiritual practices such as prayers and traditional food preparations to be performed over there.ConclusionSocio-cultural factors are far more than access to health centers as barriers to the utilization of health facilities for child birth. The provision of a maternity waiting home around the health facilities can alleviate some of these socio-cultural barriers.

Microbial Profiling of Malera and Phab: Starters Used for Preparing Traditional Fermented Foods and Beverages in Himachal Pradesh, India

Background: Traditional fermented food preparation uses customary processing methods passed on from generation to generation under natural conditions. These fermented foods use native flora without being aware of the significant role of microbes involved in the fermentation process. Therefore, the present study aimed to determine the bacterial composition of traditional starters used in different fermented food preparations in Himachal Pradesh region India. Methods: The study investigated the bacterial DGGE (Denaturating Gradient Gel Electrophoresis) profile targeting V3 region of 16S rRNA of two traditional starters known as Malera and Phab. The starters are used in the preparation of fermented cereals product known as bhaturoo and alcoholic beverages. The Shannon diversity and richness were calculated from DGGE profile. The 16S rRNA gene sequences of identified bacterial species were deposited in NCBI database. Results: The DGGE profile identified eleven and seven different bacterial strains in Malera and Phab, respectively. The Shannon diversity index of 1.07 and 0.94 was obtained for Malera and Phab, respectively. The bacterial population was dominated by different strains of Bifidobacterium sp. in both the starters along with the presence of non lactic enterobacteriacae members such as Klebsiella sp. and a pathogenic strain of Dickeya chrysanthemi. Conclusion: The study is the first report on microbial profiling of microflora of starters. A careful examination of individual components and method of preparation of the starters should be taken to avoid contamination by pathogens.

Traditional Foods of Assam and its Commercialization

All the people round the Globe have their local traditional food. The taste of the local traditional food differs according to one’s social and cultural structure. The source of ingredients of every local traditional food is the nature and they prepare them according to their tradition and custom. The North-East of India, Assam, is full of variety of castes and creeds. And every caste has their own traditional food and a special traditional way of preparation. But, the local people of Assam use only certain specific ingredients to prepare their traditional dishes, of which ‘Pork’, Pastes prepared from mustard-oil seeds, pickles prepared from various fruits are the main or can be taken into accounts. These traditional foods of Dibrugarh District are also sent for marketing. Study on the use, preparation and popularization of such traditional food is observed in five different villages and sub-urban areas of Dibrugarh District. The fact and data on preparation and conservation of the local traditional foods have been collected through conversation with the needs of the families, shop-keepers, and other such people related with the process. The financial aspect covered provides financial support; scientific process of preparation of the traditional food is also included in this course of study

Variability and Functionalities of Salts Used in Traditional African Food Preparations

Aims: Determine the variability and usages of Traditional Alkaline Salts (TAS) used in Africa, specifically in Cameroon.
 Place and Duration of the Study: This study was done in different agro-ecological areas of Cameroon between January and August 2015.
 Methodology: Individual interviews of women (204) found in markets of different Agro-ecological areas of Cameroon (Sudano-sahelian, high Guinea savannah, Western highlands and Humid forest) by using a semi-structured questionnaire.
 Results: Traditional Alkaline Salts used in Cameroon are rocks (Lakes’ deposits) and plant-based salts (plant-based ashes, their solutions, their filtrates and evaporites of these filtrates). They are mainly used in food preparations, but also as drugs (rocks only). They are used in food preparations as technological auxiliary (preservatives, emulsifiers, taste improvers, color improvers/maintainers, texture improvers/modifiers) and for biological functionalities (avoidance of stomach distending and stomach cleaning of breastfeeding women).
 Conclusion: Diversity of TAS, their functionalities, frequency and level of use, raise up research issues on their chemical composition, the mechanism involved in their properties, their stability and their toxicology risk.

Acculturation and Dietary Acculturation among Arab Muslim Immigrants in Canada.

Purpose: The purpose of this work was to assess Arab Muslim immigrant mothers' acculturation level, to explore apparent links between acculturation level and experiences of dietary changes, and to gather information on factors affecting dietary acculturation. Methods: Semi-structured individual interviews focusing on food choices were conducted with 24 mothers who had been in Canada 5 years or more. An adapted version of an existing acculturation scale was used to assess participants' perception of their own acculturation. Results: Arab Muslim mothers retain traditional food preparation. However, several factors led to changes in their daily food consumption such as children's preferences, time concerns, and availability of Arabic food. No significant relation was found between measured levels of acculturation and the adoption of Canadian food behaviour or the retention of preparation and consumption of traditional foods (dietary acculturation); however, a greater length of stay in Canada was somewhat associated with limitations on preparing traditional food. The findings indicated that many of the Arab Muslim mothers interviewed retain important aspects of their traditional cuisine. Conclusions: Dietary acculturation for Arab Muslim immigrants to Canada involved a balance between carrying forward food-related traditions and adapting to Canadian culture, including Canada's food culture.

MOLECULAR GASTRONOMY – NEW TREND IN RESTAURANT BUSINESS

Modern trends in catering are focused on various aspects including gastronomic trends, which are the most obvious to users of services. One of the most interesting contemporary trend in gastronomy is molecular gastronomy. This modern trend in the restaurant, which is very complex and insufficiently known to the general public due to the fact that it is a relatively new direction in the preparation of food in the restaurants. In such circumstances, there are numerous disagreements between scientists and chefs, and especially the disputed term is "molecular" that points to some microscopic size. Molecular gastronomy is a direction that involves the preparation of food in a new specific way, which is significantly different from the traditional one. It is often defined as a kind of application of science in practice, while some chefs consider it to be a style of cooking. The specificity of this type of gastronomy is the equipment used in the preparation of food such as rotary evaporators, sintered glass, filters, ultrasonic probes. It is not an equipment typical of classic kitchens, but equipment that is primarily found in scientific laboratories. In addition, the preparation of food in molecular gastronomy involves the use of specific ingredients that are typical of the food industry. Such ingredients are: calcium lactate, sodium alginate, flavors, ascorbic acid, phenols extracted from grape juice, etc. In addition to equipment and ingredients that characterize molecular cuisine, food preparation techniques are also specific. These techniques are based on controlling the cooking temperature, the use of liquid nitrogen and ultrasound, sperring and other specific features that are not used in traditional food preparation. Cooking temperature control is very important and depends on it on the structure, color and mechanical properties of food, where for each type of food the optimal cooking temperature is precisely determined. Very popular is the use of liquid nitrogen, which allows quick icing of food without creating large ice crystals, which is most often used for grinding plants and preparing ice cream. However, when using liquid nitrogen in the kitchen it should be very careful because of the potential hazards to the cook and the guests if it comes into contact with the eyes or in the disabling tract. In addition, molecular gastronomy also uses ultrasound that can be used to control viscosity. A good side of the use of ultrasound is that its use avoids the use of additives and chemicals, and such treatment does not lead to significant chemical changes in food. The classification is used to form a liquid into small edible beads in calcium-alginate capsules that resemble caviar. All of the mentioned specific molecular cuisines require specific innovative cooking skills, so such a kitchen can not be applied to any restaurant, but is typical for exclusive and well-equipped restaurants. Molecular gastronomy as a new trend in food preparation is most represented by European restaurants, but it is increasingly popular in other parts of the world.

Acculturation of Halal Food to the American Food Culture through Immigration and Globalization

AbstractThe purpose of this meta-analysis study is to examine the acculturation process of halal food to the American food culture. Further, is to determine the effects the acculturation of halal food on the consumer and food economy in the U.S. and globally. Irrespective of where a Muslim resides or travels to, consuming halal food is an obligatory religious dietary requirement for all Muslims worldwide. According to recent census estimates, there are nearly 3.3 million Muslims living in the U.S. This number represents nearly 1% of the total U.S. population. By 2050, this number will more than double. The U.S. is considered a melting pot of a mélange of many ethnic groups and is one of the most culturally and ethnically diverse countries in the world. Through both Muslims immigration to the U.S. and trade globalization, halal food was introduced to the American food culture. Migrant Muslims have not brought only their Islamic religious traditions to the U.S., but also their traditional halal food preparation, including butchering of animals for consumption, their distinct cooking styles, and other Islamic dietary practices. This paper offers an analysis of the process of acculturation and transition of halal food products to both the Muslim and non-Muslim American consumers. This paper further examines the impact of the burgeoning halal food economy on the U.S. food industry and its share of the growing global halal food economy. There a need for further research to study the long-term socioeconomic and environmental sustainability impact on growing global Muslim populations living in low-income counties.

Quantitative trait loci for sorghum grain morphology and quality traits: Toward breeding for a traditional food preparation of West-Africa

One of the most frequently consumed sorghum food in Mali is a thick porridge, known as tô. Many grain traits contribute to its firmness and color, which are the most important qualities for consumers. These traits are related to chemical composition, physical properties, but also grain size, shape, glume adherence and color, pericarp thickness, or the presence of a testa. Quantitative trait loci for tô consistency, tô color, 16 grain traits, as well as day to flowering and grain yield, were investigated in two elite breeding populations, involved in a marker assisted selection program. A total of 51 and 71 QTLs were detected for P114 and P118, respectively. Several QTLs with high R2 corresponded to major genes segregating in the populations such as the Z gene for pericarp thickness, the B2 and B1 genes for testa presence, the P gene for anthocyanin, and a QTL for flowering time. Many QTLs with moderate effect were detected for grain attributes associated to tô quality, without showing antagonism between grain quality and yield. The results of this study will contribute to producing new varieties combining grain productivity and grain quality favorable alleles, through the use of marker assisted selection.

Isolation, identification, structural elucidation and bioactivity of Heneicos-1-ene from Coriandrum sativum L. foliage

Coriander foliage is a distinctive spice employed on a daily basis in curry and other Indian traditional food preparations mainly for the unique flavour attributes and health benefits. Radical scavenging activity has been demonstrated previously for coriander foliage. However, specific molecules responsible were not identified. A new molecule was isolated via chromatographic technique, and its structure was established by employing multinuclei and multidimensional NMR and HRMS techniques. The identified molecule Heneicos-1-ene was also screened for radical scavenging activity and antimicrobial activity, wherein it displayed radical scavenging activity of 89.6 ± 0.62% at 200 ppm, and also exhibited substantial antimicrobial activity against E. coli and Salmonella typhi.

Identification and characterization of a thermostable pectate lyase from Aspergillus luchuensis var. saitoi.

Pectinolytic enzymes are used in diverse industrial applications. We sought to isolate a pectate lyase from Aspergillus luchuensis var. saitoi, a filamentous fungus used in traditional food and beverage preparation in Japan. The identified enzyme, named AsPelA, is orthologous to PelA from A. luchuensis mut. kawachii (AkPelA); the enzymes exhibit 99% amino acid sequence identity, with Ile140 and Val197 of AsPelA being replaced by Val and Asp in AkPelA, respectively. AsPelA activity decreased to 71%, 61%, and 46% of maximal activity after 60-min incubation at 60 °C, 70 °C, and 80 °C, whereas AkPelA activity dropped to 16%, 10%, and 8.5%, respectively, indicating that AsPelA is more thermostable than AkPelA. Furthermore, AsPelA was stable within a neutral-to-alkaline pH range, as well as in the presence of organic solvents, detergents, and metal ions. Our findings suggest that AsPelA represents a candidate pectate lyase for applications in food, paper, and textile industries.

Antimicrobial and antidiabetic potentials of processed finger millet (Eleusine coracana)

Finger millet is a food crop with energy value, phytochemical constituents, and minerals, hence its use as whole flour for traditional food preparation among traditional people. The study was designed to determine the glycaemic index and blood glucose level in albino rats, and the antimicrobial potential of processed finger millets. Finger millets were processed by fermentation and roasting, and methanolic extracts obtained used to test antimicrobial activity. Albino rats (18) divided into three groups were fed fermented, roasted, and unprocessed millet (control), and glycaemic index and blood glucose level determined. Another 25 rat were treated into 5 groups of diabetic rats without treatment, diabetic rats treated daily with Metformin, diabetic rats fed 20% millet, diabetic rats fed 40% millet, and untreated group (control). At 100% concentration, roasted and fermented millet obtained inhibition of 15mm and 14mm against Salmonella typhi, while the control drug 25mg/ml streptomycin had 17mm inhibition. While values obtained for the glycemic indexes were close though significantly different from each other (roasted - 36.83±1.23; fermented - 38.73±1.87), roasted millet brought about the highest reduction in blood glucose level 90.9 and 65.1mg/dl at 60 and 120min respectively compared with fermented millet with 125.1 and 100.2mg/dl respectively at the same time. Animals administered finger millet in Groups 3 and 4-showed regeneration of the islet cells. The millet had the capacity to bring about healing of necrotic cells while also restoring and maintaining glucose levels in blood of subjects.Â

Improving food-system efficiency and environmental conservation using agricultural biodiversity in Busia County: a pilot study

BackgroundDespite the abundance of edible biodiversity, both wild and cultivated, malnutrition and food insecurity persist in Busia County, Kenya, where poverty indices range from 63% to 74% and 25% of children younger than 5 years are stunted, 11% are underweight, and 4% are thin for their age. Much of this biodiversity, used in traditional food preparations, has the potential to provide access to key micronutrients for healthy and balanced diets and to act as an important source of community resilience to climate change and economic turbulence. Yet, low consumer awareness of the value of local biodiversity, poorly developed value chains, and negative perceptions of traditional foods have led to the disappearance of many nutrient-rich species and the shift to unhealthy diets. We aimed to show that heightened knowledge of the value of biodiversity and improved value-chain efficiencies can help to conserve biodiversity and improve local food systems. MethodsWe developed a farmer business school model and provided training to 25 farmer groups across seven sub-counties in Busia County, Kenya, on the sustainable production of traditional vegetables, post-harvest handling, contract farming, nutrition, and value addition. We also analysed selected species for nutritional content, tested a food procurement model supporting market linkages between farmers and local institutions, and carried out nutrition education activities to improve the capacity of schools and clinics to incorporate traditional foods into meals. FindingsWe found that traditional vegetables were rich in iron—for example, cowpea leaves contained 17 times more iron than did kales. After making the nutritional data available to all value chain actors during implementation of the food procurement model, we recorded a 12% increase in the number of households cultivating local biodiversity, both for household consumption and off-farm sales, along with a 75% increase in the plot size devoted to traditional vegetable cultivation. Furthermore, household incomes increased by a mean of 47% (SD 30) as a result of direct links with institutional markets. The effects of increased market linkages on education, economic, and health benefits will be measured in a second phase of the project to start in 2018. InterpretationThe project has positively affected the abundance, composition, and distribution of species and revived interest in local food biodiversity, in addition to producing benefits around diverse diets. Experience in implementing the Busia model has been used to inform global policies that aim to mainstream biodiversity in sustainable food systems using public procurement, particularly schools, as a platform for improving nutrition. Nationally, a biodiversity policy was developed for Busia County that recognised the importance of local biodiversity, including for improved livelihoods, community resilience, and health and nutrition. FundingGlobal Environment Facility, Australian Centre for International Agricultural Research, and the MacArthur Foundation.

EFFECTS OF MALTING CONDITIONS TO QUALITY OF GERMINATED RED SORGHUM

Sorghum, one of the most popular cereals in the world, can be used directly or in malted and/or fermented form in the preparation of several traditional foods. The aim of this study was to investigate the effects of malting conditions to quality germination of red sorghum in order to select the malted sorghum for beverage production. Twenty malts types originated from red sorghum (Sorghum bicolor L. Moench) were produced under different experimental conditions: steeping (30 °C for 15 - 44 h with and without aeration), germination (30 °C, 98 % relative humidity, 45 - 72 h) and drying or lyophilisation. Dry matter loss, production of sugar, α and β-amylase activities were determined. The obtained results showed the distribution of dry matter loss during malting: steeping (2.2 - 4.0 %), germination (3.7 - 6.5 %), drying (1 %) and degerming (4.3 - 7.5 %). The starch was slightly hydrolysed (2.5 %) for producing soluble sugars: maltose (2.9 - 4.0 %) and glucose (1.7 - 3.6 %). Any organic acids production during the malting was detected. The obtained malted sorghum contained high α-amylase activity but a low level of β-amylase. The highest α- and β-amylase activities were 173.1 U.gms-1 and 3.4 U.gms-1, respectively. These results were obtained for steeping 44 h with aeration, germinated 45 h and lyophilised sorghum. The amylase activities were positively correlated with the water content of grain at the end of steeping.

Perceptions of Obese African American Women Regarding Altering Traditional Soul Food Preparation

The obesity epidemic continues to be a major concern in the United States. The World Health Organization reported that 1.4 billion adults were either obese or overweight African American (AA) women have the highest incidence of obesity worldwide. A qualitative descriptive study was used to explore the perceptions of obese AA women about altering how they prepare soul food to make it healthier. The empowerment model and the health belief model were used to frame this study. Data were collected using a nonprobability purposeful sampling strategy. The sample for this study consisted of four focus groups with six to seven obese AA women ages 21–90 who prepared and consumed high-calorie soul foods and had a body mass index ³30. Focus group transcripts were analyzed using a constant comparative analysis. It was found that obese AA women were willing to alter their traditional soul food preparation only if it tastes good, recipes are available, it is cost effective, and it produces minimum food waste. Barriers that could limit participation in an intervention as well as recommendations for designing interventions are discussed.

Genotype x environment interaction, stability and co-heritability of tuber internal quality traits in potato (Solanum tuberosum L.) cultivars in Ethiopia

Potato ( Solanum tuberosum L.) is a crop with the potential of ensuring food and nutrition security in Ethiopia because it yields more edible energy, protein and dry matter per unit area and time than cereal crops. In Ethiopia, potato varieties were developed mainly to fit preparation of traditional foods. However, French fries and chips are the emerging products of tubers that demanded breeders to identify cultivars fit to the emerging economics of production until specific varieties are developed for specific end products. This study was conducted with the aim of identifying wide adaptable potato varieties for internal quality of tubers, and to determine stability, coheritability and correlation among traits. A total of 17 improved and two farmers’ cultivars namely, Jarso and Bete were evaluated in three locations from 2012 to 2014 using a randomized complete block design with three replications. Specific gravity and starch content of tubers were significantly influenced by the interaction of cultivar x location x seasonwhile dry matter was significantly affected only by cultivar, location and growing season. The 15 improved varieties produced tubers with >1.08 gcm -3 ,>23% and >13%specific gravity, dry matter and starch content, respectively, that were suitable for French fries and chips processing, but the two farmers’ cultivars (Jarso and Bete) with tubers 0.96) with strong correlation (r>0.98) and high coheritability (>79.85%) of traits with specific gravity. Moreover, high coheritability was observed (86.65%) for the three traits as covariate. This suggests that tuber specific gravity is an appropriate measurement in selection of varieties to determine the internal quality of tubers for processing. The significant effect of genotype x environment interaction on specific gravity and starch content suggests the importance of testing varieties across locations over years to identify high performing and widely adaptable varieties to benefit producers, processors and other consumers. Keywords: Chips, dry matter content, French fries, specific gravity, starch content

Targeting gut microbiota: Lactobacillus alleviated type 2 diabetes via inhibiting LPS secretion and activating GPR43 pathway

Lactobacillus G15 and Q14, two species of Lactobacillus used in the preparation of Chinese traditional fermented dairy foods, have the potential to prevent diabetes. Herein, we clarified their mechanisms by which gut microbiota relate to the control of diabetes. Results showed that G15 and Q14 improved the disorders in blood glucose and insulin. Moreover, G15 and Q14 promoted the enrichment of SCFA-producing bacteria, and upregulated the production of acetate and butyrate. Their antidiabetic effects were closely associated with SCFAs-downstream receptors and hormone secretion. Additionally, G15 and Q14 significantly shortened the number of G-negative bacteria, which subsequently decreased the levels of LPS and inflammatory factors. G15 and Q14 improved the disorganization of the intestinal mucous and the integrity of intestinal barrier. Our results indicate that Lactobacillus G15 and Q14 alleviate type 2 diabetes in a gut microbiota-dependent way via downregulating G− bacteria-related LPS secretion, as well as upregulating SCFAs-producing bacteria-related G protein-coupled receptor 43 pathway.