Fortification Process Research Articles

Application of near-infrared spectroscopy as at line method for the evaluation of histamine in tuna fish (Thunnus albacares)

The assessment of histamine levels in fishery products has emerged as a paramount issue in the context of global food safety, given its profound implications for human health and the consequential impact on food quality and trade. Histamine intoxication, stemming from the ingestion of foods containing heightened histamine levels, results from the bacterial decarboxylation of histidine under conditions of improper handling, processing, or storage. This study endeavors to provide a thorough examination of histamine contamination in frozen-thawed tuna (Thunnus albacares) samples, employing an integrated approach that combines near-infrared spectroscopy (NIRS) with advanced machine learning techniques. One hundred and one samples were considered, and a systematic fortification process was applied to obtain samples with 4 histamine concentrations (0; 50; 150; 250 mg/kg); the fortification levels were confirmed by the LC-MS/MS analysis. Subsequently, NIRS spectra were collected and chemometric analyses, including modified partial least squares regression (MPLS) and support vector machine (SVM), were employed for quantitative and qualitative evaluation, respectively. Histamine quantification through MPLS utilizing the full spectrum exhibited good predictive performance in cross-validation and in hold-out validation (R2CV = 0.88; R2P = 0.74, respectively), confirming the potential of NIRS for estimating histamine levels in tuna. SVM classification models, both binary (presence/absence) and multiclass (four levels), demonstrated high accuracy (100% and 93%, respectively). The study highlights the effectiveness of NIRS combined with machine learning for rapid and accurate histamine detection in frozen-thawed tuna, offering a non-destructive, environmentally friendly alternative to traditional methods. This approach holds significant promise for food business operators and regulatory authorities, enhancing product safety, quality control, and decision-making processes related to histamine contamination in the seafood industry.

NUTRITIONAL PROFILING OF INDONESIAN SUPERIOR HYBRID AND BIOFORTIFICATION RICE VARIETIES: MACRONUTRIENT AND MICRONUTRIENT CHANGES UNDER DIFFERENT HEAT TEMPERATURES

Indonesia has developed rice varieties which are superior in cultivation yield. However, lack of information about the nutritional value and optimal temperature to preserve the nutrient content. This study was purposed to determine the nutritional values and micronutrient changes in different heat temperatures. Three varieties of rice namely Jeliteng black rice (JT), Inpari Arumba red rice (AR), and Inpari IR Nutri Zinc white rice (NZ) were analysed during September-October of 2021. Rice was provided from Indonesian Rice Research Centre, East Java, Indonesia. Macronutrient, lipid analysis, dietary fibre, sugar, salt, and micronutrient (vitamin and mineral) were analysed by proximate analysis, gas chromatography, enzymatic gravimetry, luff schoorl method, titrimetric, ultra performance liquid chromatography (UPLC) and high performance liquid chromatography (HPLC) respectively. All analyses were performed in duplicate. Rice of NZ had the highest protein and dietary fibre content with lowest moisture level. Kalium, magnesium, manganese, and zinc were mainly found in AR rice. However, vitamins were generally found in JT rice. Heating mostly diminished the vitamin B3, B7 and E in all rice, vitamin C in NZ rice as well as iron in colored rice. This study provided fundamental nutritional data for Indonesian rice superior variety. Future explorations are necessary for optimizing the process of milling, cooking, and fortification to maintain micronutrient values in these potential varieties.

New applications of soybean residues in food development

SummarySoybean residue plays an important role in the food industry as a by‐product of soybean processing, especially for functional foods which are beneficial for human health. It can significantly augment the protein, dietary fibre and other crucial nutrients in food products. This fortification process can not only help in regulating blood glucose levels and minimising the risk of obesity but also play an imperative role in offering medicinal benefits to diabetic patients. In the past few years, soybean residues have been found extensive application in functional food items like noodles, cakes, meat products, beverages and seasoning, which have gained significant traction among consumers. Therefore, the utilisation of soybean residues in the food industry presents significant potential for growth and serves as a valuable source of guidance and inspiration for the advancement of functional foods.

Double W/O/W emulsion is effective for carrying calcium and vitamin D

A double emulsion is a promising system to facilitate the fortification process of nutrients such as calcium and vitamin D, as it protects vitamin D from oxidation and calcium from interactions with food proteins. The aim of this work was to produce Wi/O/We type double emulsions carrying vitamin D and calcium. The influence of the proportion of aqueous phase Wi/We (10/60, 15/55 and 20/70) and the concentration of polyglycerol polyricinoleate (PGPR) emulsifier (2.0, 2.5 and 3.0% w/w) on the kinetic stability of the emulsions over 13 days of storage was evaluated. For this, the following were analyzed: zeta potential, rheological properties (flow curve and viscoelasticity), entrapment efficiency (EE), and kinetic stability (KS) of calcium localization, microstructure, and macroscopic stability of the W/O/W emulsions, as well as the interfacial tension of the primary emulsions (Wi/O). The highest EE and KS of calcium localization were observed in treatments with smaller proportions of internal aqueous phase, regardless of the PGPR concentration. Therefore, an aqueous phase proportion of 10/60 combined with 2% PGPR is recommended.

Study the effect of labneh balls fortified with zinc salts on the proportions of nitrogenous substances, micro-textural structure, and some nutritional indicators

Background: Labneh is a dairy product with many of the same benefits as yogurt. The total solids percentage is raised during production by draining the whey out of the yogurt. This is done by hanging the yogurt in cloth bags until the desired texture is achieved. Labneh, after being sweetened, can be used in place of cream cheese, sour cream, or cake cream. Labneh is known to have fewer calories than common condiments such as cream cheese and sour cream. This is due to its reduced fat content Labneh is a popular cuisine all over the world, particularly in the Middle East and the Balkan nations. In conclusion, the effect of fortification was clear in the results of the nutritional experiment conducted on mice, as zinc salts had an effect in maintaining the weight gain of the experimental animals, in addition to a role in strengthening the immune system.Objective: This study aimed to explore the effects of enhancing traditional labneh cheese with mineral salts—specifically sulfate and zinc acetate—at concentrations of 7.5 and 15 mg/kg. The focus was on evaluating the alterations in chemical composition, particularly nitrogenous compounds, and the micro-textural properties. Additionally, the study assessed how these enhancements influenced the sensory qualities of the labneh both immediately after production and following a storage period of twenty days.Materials and Methods: Raw, whole cow's milk (12% T.S., 4% fat) was used to make labneh in the lab. After being heated to 90 °C for five minutes in a water bath, the milk was cooled to 45 °C, and a CH1 starter was added. The mixture was then incubated at 45 °C for three to four hours. The cloth was allowed to cool at room temperature for one hour after it had coagulated completely. After chilling overnight at 15 degrees Celsius, it was salted at 5 degrees Celsius for 22 hours, by placing it in a clean cloth bag and storing it in the fridge.Results:The experiment revealed a non-significant rise in nitrogenous substances for the control group versus the zinc-treated labneh. However, there were no notable differences in nitrogen content between the control and zinc-enhanced groups. The treatment labneh balls were less white than the control treatment balls, suggesting that the fortification process with zinc salts caused this difference. Increased cohesion and hardness of the manufactured Labneh compared to the control treatment had an apparent effect on the micro-textural structure of the treated Labneh, as the interstitial spaces were reduced, and the casein tissue closed. In addition to its role in bolstering the immune system, the results of the nutritional experiment on rats showed that zinc salts influence maintaining the weight increase of the trial animals.Keywords: Labneh balls, zinc salts, texture, flavor, chemical composition, body weight.

Enhancement of Nutritional Value of Fermented Buttermilk using Vitamin A and D

The demand of butter milk is increasing in the dairy industry. Traditionally, buttermilk is produced from curd or cultured milk. This study demonstrates that buttermilk has become a daily dietary drink with high nutritive value including vitamin A and D. process of buttermilk first taking pasteurized milk after boiling at 40ºC in the present paper, a study was conducted for the development and characterization of functional cultured buttermilk utilizing vitamin A and D as per the standards of Recommended Dietary Allowance. The significance of the study is to increase the shelf life of product and to enhance the nutritional value by fortification of buttermilk for the consumption of human health. During fortification process other physical properties of buttermilk were not changed.

Factors affecting iron absorption and the role of fortification in enhancing iron levels.

Iron is an important micronutrient required for a number of biological processes including oxygen transport, cellular respiration, the synthesis of nucleic acids and the activity of key enzymes. The World Health Organization has recognised iron deficiency as the most common nutritional deficiency globally and as a major determinant of anaemia. Iron deficiency anaemia affects 40% of all children between the ages of 6 and 59 months, 37% of mothers who are pregnant and 30% of women between the ages of 15 and 49 years worldwide. Dietary iron exists in two main forms known as haem iron and non-haem iron. Haem iron is obtained from animal sources such as meat and shows higher bioavailability than non-haem iron, which can be obtained from both plant and animal sources. Different components in food can enhance or inhibit iron absorption from the diet. Components such as meat proteins and organic acids increase iron absorption, while phytate, calcium and polyphenols reduce iron absorption. Iron levels in the body are tightly regulated since both iron overload and iron deficiency can exert harmful effects on human health. Iron is stored mainly as haemoglobin and as iron bound to proteins such as ferritin and hemosiderin. Iron deficiency affects individuals at increased risk due to factors such as age, pregnancy, menstruation and various diseases. Different solutions for iron deficiency are applied at individual and community levels. Iron supplements and intravenous iron can be used to treat individuals with iron deficiency, while various types of iron-fortified foods and biofortified crops can be employed for larger communities. Foods such as rice, flour and biscuits have been used to prepare fortified iron products. However, it is important to ensure the fortification process does not exert significant negative effects on organoleptic properties and the shelf life of the food product.

Inulin Functionalized "Giuncata" Cheese as a Source of Prebiotic Fibers.

The development of functional foods in the dairy sector represents a flourishing field of technological research. In this study, an Italian fresh cheese as "giuncata" was enriched with inulin, a dietary fiber, with the aim of developing a product with improved nutritional properties in terms of prebiotic action on intestinal microbiota. An inulin concentration of ~4% w/w was determined in the fresh cheese after the fortification process, enabling the claim of being a "source of dietary fiber" (inulin > 3 g/100 g) according to the European regulation. The addition of inulin has no effect on the pH of cheese and does not relevantly influence its color as well as the total fat content (fat reduction ~0.61%) in comparison to the control. Mechanical properties of the cheese were also not markedly affected as evidenced from rheological and tensile testing analyses. Indeed, the incorporation of inulin in "giuncata" only exerts a slight "softening effect" resulting in a slightly lower consistency and mechanical resistance in comparison to the control. Overall, this study demonstrates the feasibility of producing a fiber-enriched dairy functional food from a large consumed fresh and soft cheese as "giuncata".

Physicochemical and sensory profile of spiced yogurt as affected by ginger supplementation

ABSTRACT Food fortification processes are used to improve the functional and dietary characteristics of the final product. The basic aim of the current study was to evaluate the ginger (Zingiber officinalis, Roscoe) fortification in yogurt and to improve its functionality. For this purpose, ginger at different concentrations (0%, 0.5%, 1%, 1.5%, and 2%) was added to yogurt. The results showed a significant influence (p < .05) on physicochemical and phenolic content as well as on the sensory parameters of fortified yogurt. Moreover, the addition of 1.5% ginger powder in yogurt resulted in the best results for protein (3.30%), moisture (79.16%), and water-holding capacity (39.85%), respectively. Furthermore, the total phenolic contents were also higher in T3 (19.91 μg GAE/g); however, the total plate count tends to decrease ranging from 3.94 to 3.58 log CFU/g in different treatments. The results of the sensorial assessment revealed T3 was appreciated the most among all treatments.

Quality Attributes of Sesame Butter (Tahini) Fortified with Lyophilized Powder of Edible Mushroom (Agaricus blazei).

Sesame butter (tahini) is a common appetizer and food additive in the Mediterranean basin. Pathogenic strains and mycotoxin content are the most hazardous issues in the final product. This investigation aimed to enhance the quality and safety properties of tahini products against microbial hazards and mycotoxins. Local samples of tahini were evaluated for natural contamination, including mycotoxin level determinations. Agaricus blazei was utilized as a bioactive source and evaluated for the bioactive content of laccase, B-glucan, antioxidant activity, and phenolic content, as well as antimicrobial and antioxidant potency. Two fortification ratios (0.5% and 1.0%) were chosen to apply Agaricus in tahini sesame as a model. Chemical composition, color attributes, sensory properties, emulsion, and oxidative stability were evaluated for the fortified samples versus the control. The results reflected increments of protein (22.91 ± 0.64% to 29.34 ± 0.96%), fiber content (3.09 ± 0.05% to 6.27 ± 0.06%), emulsion stability (84.9 ± 1.24% to 95.41 ± 0.56%), oxidative stability, and bioactive group content. The fortification process is reflected by the absence of Salmonella, Listeria, and E. coli bacteria from contaminated samples after 30 days of storage. The water activity for 1.0% fortification (0.154 ± 0.001) was recorded as lower than the control sample (0.192 ± 0.002). Moreover, the degradation of aflatoxins and zearalenone content was recorded during storage. The degradation ratio reached 68% and 97.2% for 0.5% and 1.0% fortifications, respectively, while zearalenone degradation recorded a decline of 26.7% and 33.7%, respectively, for the same fortification ratios. These results recommended 1.0% lyophilized mushroom fortification as a quality and ameliorative safety treatment for tahini products.

Manganese quantification in some Egyptian food items using inductively coupled plasma optical emission spectroscopy

ABSTRACT The current study was conducted to measure the manganese content in nine different food groups. A cross-sectional study was designed; a total of 89 food items were randomly purchased from the main markets and hypermarkets in Alexandria Governorate, then digested by wet ashing procedure and finally analyzed using ICP-OES. The highest mean Mn value was obtained in the fat group (6.75 µg/g) compared to the other eight groups, followed by nuts (4.64 µg/g) and the protein-rich food group (4.52 µg/g), while meat and its products have the lowest mean of Mn (0.53 µg/g). Manganese content in food groups is strongly correlated with the food matrix, soil composition, and fortification process. Local butter, margarine, sunflower oil, corn oil, Scomberomorus commerson, poulty fish, pistachio, and walnuts had the highest content of manganese.

A Rapid Routine Methodology Based on Chemometrics to Evaluate the Toxicity of Commercial Infant Milks Due to Hazardous Elements

The toxicity and the health risk assessment associated to the presence of some hazardous elements (HEs) in dried (infant formula and powdered) milks due to manufacturing and packaging process, raw materials used, environmental conditions, etc. need to be determined. With this aim, a new methodology based on the combination of health risk quotients and non-supervised (as cluster analysis (CA) and principal component analysis (PCA)) chemometric techniques is proposed in this study. The methodology was exemplified using the concentration of 27 elements, some of them HEs, measured in 12 powdered milk samples produced for children and adults in Brazil and Colombia. The concentration values were obtained by inductively coupled plasma-mass spectrometry (ICP-MS) after acid microwave digestion. Elemental concentrations vary depending upon the type of milk (initiation, growing-up, follow-on milks and adult milks). However, hazard quotients (HQ) and carcinogenic risk (CR) values showed no risk associated to the presence of HEs on milks. The methodology designed made possible to conclude that adults’ milks are more characteristic of elements naturally present in milk. Children milks present major presence of trace and minor elements. Between infant milks, sample H, designed for babies between 12 and 36 months, was identified as of poor quality. Moreover, it was possible to deduce that while the fortification process applied to children powdered milks is a probable metal and metalloid source, together with the manufacturing, the skimming process is not a contamination source for milks.Graphical abstract

Refusing to relinquish: How settler Canada uses race, property, and jurisdiction to undermine urban Indigenous land reclamation

Critiques of settler colonial urbanism have paid close attention to the political work that property and racism do in materializing settler colonial cities and naturalizing settler control over urban land and resources. We contribute to these debates by examining how the co-production of property and race intersects with jurisdiction to secure white possession against the demands of an urban Indigenous land reclamation in Canada’s national capital. Drawing on an analysis of government records obtained using Access to Information and Privacy requests, key informant interviews, and a three-year engagement with land defenders and allies, we demonstrate how property and jurisdiction carved the contested space into distinct spheres of settler governing authority. The need to confront the singularity of each governing authority on its own terms made it impossible to directly contest ongoing dispossession as a singular process involving the entire site. Instead, organizers and activists were forced to fight for separate pieces of land, dividing limited time, energy, and resources across multiple facets of a settler colonial structure of invasion. We argue that this process of jurisdictional fragmentation, which organized the co-production of property and race in defence of white possession, can be productively understood as a process of fortification.

Age wise preferences for fortified aloo tikki with soybean

Food fortification process includes addition of nutrients and bioactive components in foods. Fortification used as a tool to prevent malnutrition which is cost-effective, applicable and defensive methodology for malnutrition such as salt fortification, milk fortification and rice fortification in rising countries. Fortification is useful for the people suffering from undernourishment mostly influencing children and generative women. Soybean is single one houseplant which provide complete protein along with many other important nutrients like iron, manganese, copper, molybdenum, potassium and vitamin K, dietary fiber, Isoflavone, fat (63% polyunsaturated fatty acids, 23% monounsaturated fatty acids and 14% saturated fatty acids also provide omega-3 fatty acids), 30% carbohydrates and 38-40% protein (70% protein characterized by the blend of glycinin & β-conglycinin). The present research is intended to evaluate sensory quality and overall consumer acceptability of different blends of fortified aloo tikki with soybean by hedonic rating test. For preparation of different blends, boiled grated aloo was blended with boiled grinded soybean (Control group - 100% potato + 0% soybean, Sample A - 75% Potato + 25% Soybean, Sample B - 50% Potato + 50% Soybean and Sample C - 25% Potato + 75% Soybean). The sensory characteristics like appearance, mouth feel, texture and overall acceptability of fortify aloo tikki were evaluated by 50 panelists (Male 23 and female 27) by using 9-Point hedonic rating test. The results concluded that both age group 18-29 year and 30-40 year gave higher acceptability for sample B which hold equal ratio of soybean and aloo. Appearance of sample A and texture of Sample C were highly preferred by both age groups. Respondents of 18-29 year age group prefer sample A (52%) for mouth feel and respondents of 30-40 year age group prefer sample B (64%).

Vitamin D fortification: A perspective to improve immunity for COVID-19 infection

The need for food fortification arises because of the close relationship between humans, health, and food. The problem of the prevalence of micronutrient malnutrition paved a way for food fortification to emerge and run in this technological era. This review focuses on the importance of vitamin D in the present pandemic situation and the techniques used for fortification. Stability and bio-accessibility are the biggest question in the food fortification process as a large proportion of vitamin D is lost during food processing and storage due to environmental stress conditions such as temperature, pH, salt, oxygen, and light. Vitamin D is an important micronutrient required for the prevention of respiratory disorders, neurodegenerative diseases, cardiovascular diseases, cancer etc. which make it essential in enhancing immunity against COVID-19. Food fortification is the most efficient and safest method recognized by the WHO. The present review is an update on vitamin D, considering its role and importance and fortification techniques adopted. Among all the techniques, nanoencapsulation is found to be an efficient one with the increasing demand.Keywords: Vitamin D, COVID-19, SARS-CoV-2, Fortification, Microencapsulation, Nanoencapsulation, Emulsification

Action Research on Advocating Use of Fortified Foods in the Free-Living Population of Urban Vadodara using Diffusion of Innovation Model

Worldwide, unaffordable healthy diets, dependability over staple food items, and lack of knowledge have been the major cause of malnutrition. Government programs, promoting dietary diversity and supplementation have not given promising results in improving the micronutrient status of the population. Government of India, along with Food Safety and Standards Authority of India have chosen five vehicles, namely, rice, wheat flour, salt, milk, and oil for the fortification process to combat the micronutrient deficiency. Fewer studies aimed at creating advocacy about fortified foods among the free living population and stake holders. The present study undertook the advocacy for fortified foods amongst the free living population using the Diffusion of Innovation Model (DIM) for the purchase of fortified foods. An E- Intervention using graphics, audios and videos were given to the participants on WhatsApp for 1 month. The results in the study have shown significant difference in the awareness, perception and purchase of fortified foods for all the five staples post intervention, which provides enough evidence that the proposed strategy for creating awareness and promoting purchase of fortified foods amongst the selected participants was highly effective. Use of different E-communication channels can be used by researchers at large for creating the awareness about the safe consumption of fortified foods. Besides this, conducive environment is needed for fortification program to be a success, which will ensure the proper supply and demand to make the food fortification program viable.

The Promotive Effect of Cyanobacteria and Chlorella sp. Foliar Biofertilization on Growth and Metabolic Activities of Willow (Salix viminalis L.) Plants as Feedstock Production, Solid Biofuel and Biochar as C Carrier for Fertilizers via Torrefaction Process

The effect of foliar application of Cyanobacteria and Chlorella sp. monocultures on physiological activity, element composition, development and biomass weight of basket willow (Salix viminalis L.) and the possibility to prepare biofuel from it in the fortification process was studied. Triple foliar plant spraying with non-sonicated monocultures of Cyanobacteria (Anabaena sp. PCC 7120, Microcystis aeruginosa MKR 0105) and Chlorella sp. exhibited a considerably progressive impact on metabolic activity and development of plants. This biofertilization increased cytomembrane impermeability, the amount of chlorophyll in plants, photosynthesis productivity and transpiration, as well as degree of stomatal opening associated with a decreased concentration of intercellular CO2, in comparison to control (treatments with water, Bio-Algeen S90 or with environmental sample). The applied strains markedly increased the element content (N, P, K) in shoots and the productivity of crucial growth enzymes: alkaline or acid phosphorylase, total dehydrogenases, RNase and nitrate reductase. Treatments did not affect energy properties of the burnt plants. These physiological events were associated with the improved growth of willow plants, namely height, length and amount of all shoots and their freshly harvested dry mass, which were increased by over 25% compared to the controls. The effectiveness of these treatments depended on applied monoculture. The plant spraying with Microcystis aeruginosa MKR 0105 was a little more effective than treatment with Chlorella sp. and Anabaena sp. or the environmental sample. The research demonstrate that the studied Cyanobacteria and Chlorella sp. monocultures have prospective and useful potential in production of Salix viminalis L., which is the basic energy plant around the word. In this work, a special batch reactor was used to produce torrefaction material in an inert atmosphere: nitrogen, thermogravimetric analysis and DTA analysis, like Fourier-transform infrared spectroscopy. The combustion process of Salix viminalis L. with TG-MS analysis was conducted as well as study on a willow torrefaction process, obtaining 30% mass reduction with energy loss close to 10%. Comparing our research results to other types of biomasses, the isothermal temperature of 245 °C during thermo-chemical conversion of willow for the carbonized solid biofuel production from Salix viminalis L. biomass fertilized with Cyanobacteria and Chlorella sp. is relatively low. At the end, a SEM-EDS analysis of ash from torrefied Salix viminalis L. after carbonization process was conducted.

Firm’s compliance behaviour towards food fortification regulations: Evidence from oil and salt producers in Bangladesh

Impact of national food fortification programs is contingent on the extent to which there is compliance with national standards. However, this compliance is often sub-optimal and is not consistently measured. One of the challenges to more regular measurement is an over-reliance on quantitative assessments of micronutrient levels for compliance, which are costly. In resource constrained environments, this contributes to weaknesses in regulatory monitoring. We offer an alternative, systems-based approach to determine compliance, presenting a unique score that can capture firms’ compliance behaviour, based on whether and how firms actually carry out stages of the fortification process. The key utility of such a measure being its use to monitor fortification propensity and assess changes in response to interventions. Further, we present an empirical application of this measure, providing novel evidence on firms’ compliance towards food fortification regulations in Bangladesh, investigating the institutional and firm-level factors that correlate with compliance behaviour towards food fortification regulations among edible oil and salt producers.

Fortifying compounds reduce starch hydrolysis of potato chips during gastro‐small intestinal digestion in vitro

AbstractPotato chips are the most widely consumed snack in the world; therefore, they can be used as an ideal carrier for nutrient delivery. The objective of this study is to investigate the effect of impregnating vitamin E, vitamin C, and calcium through vacuum impregnation (VI) on the physico‐chemical, microstructural, and starch hydrolysis (%) in vitro and estimated glycemic index (eGI) of potato chips from a variety grown in Colombia. The fortification process decreased the peak viscosity from 1428 ± 20 cP (unfortified) to 734 ± 27 cP (fortified) and increased pasting temperatures. The swelling power also decreased from 11.36 ± 0.32 g/g (unfortified) to 8.59±0.07 g/g (fortified) after the fortification. Approximately 42% and 63% of the starch is hydrolyzed in the first 10 min of small intestinal digestion for the fortified and control samples, respectively. At the end of in vitro digestion (120 min), fortified potato has 74% starch hydrolyzed, whereas the same is calculated at 95% for control samples. The microstructural characteristics of digesta obtained during in vitro digestion showed that fortified samples have well preserved cell structures. In conclusion, the addition of impregnation compounds led to a lower starch hydrolysis of potato chips with a consequent decrease in eGI.

Severe Acute Malnutrition: Impact and Prevention

The severe acute Malnutrition has been related with deficiency, poor diet and inadequate access to health care, and it remains as universal health issue that contributes to ill-health with 50% of childhood deaths due to underlying malnutrition. Bio fortification, probiotic foods and food process methods have shown the potential to beat the deficiency disease. A recently developed home primarily based treatment for severe acute deficiency disease is convalescent the lives of many thousands of kids a year. Ready-touse Therapeutic Food has modified radically the treatment of severe deficiency disease – providing foods that are safe to use reception and guarantee fast weight gain in severely malnourished youngsters. It has been observed that the household size, household food access, and the child’s age were the major predictors of severe acute malnutrition. Engaging poor families in kitchen gardening to ensure household food access and nutritious diet to the children, along with health education and promotion to the mothers of young children are therefore recommended to reduce child undernutrition.