Roasted Form Research Articles

Effect of Different Processing Methods on Composition, Biological Activities and Permeability of Barley (<i>Hordeum vulgare</i> L.): An Indigenous Cereal

Barley (Hordeum vulgare L.) is a cereal rich in soluble dietary fibres, and antioxidant and bioactive compounds. Ayurveda reported its use as a therapeutic food. Being a rich source of functional ingredients, it has the potential to be incorporated for nutritional enrichment. Still, there are certain limitations to its use. The present study first time analyses the effect of different processing methods recommended in Ayurveda on variation in its composition and permeability. The hulled barley was processed namely dry roasting, roasting with cow ghee and roasting after overnight soaking in Triphala decoction. Further evaluated for proximate composition, in vitro anti-glycation and permeability of soluble fibres. A variation in proximate composition was seen in all processed forms. Soluble fibre content was maximum in hulled barley. The β-glucan of hulled barley was 39.41 mg/g, which was increased up to 62.22 mg/g in dry roasted barley. All processed forms exhibited inhibition of glycation, which was maximum with Triphala-soaked barley. Processing improved the permeability of soluble fibres, which was maximum with dry roasted form (54%). Dry-roasted barley showed improvement in almost all analyzed parameters. Hence, it can be explored further to facilitate the use of barley as a dietary supplement.

Effect of Roasting on the Proximate Composition of Corn (Zea Mays) and Meat (Beef) Sold in Nigeria

Abstract: The study shows the effect roasting has on corn (Zea mays) and meat (beef). The proximate analysis of samples was carried out using the Association of Official Analytical chemist method (AOAC, 1990). The corn and meat samples were procured from Living faith junction, Abdulrazak Street Junction, Nasarawa main market park, Angwan Power, Oversea Road junction, Opposite Tammah filling station and opposite Govt. College in Nasarawa Town. It is seen that in fresh corn samples, the moisture content is 12.50%, protein 7.00%, ash 2.20%, lipid 4.8% and carbohydrates 72.50%. While in fresh meat, the moisture content is 69.75%, protein 17.98%, ash 4.12% and fats 5.23%. The average values obtained after roasting each corn samples from each location for roasted corn; moisture content is 95.70%, protein 10.50%, ash 1.20%, lipid 2:50% and carbohydrate 71.25% and that of the roasted meat; moisture content is 65.40%, protein 19.80%, ash 1.80% and fats 2.50%. The caloric values (Kcal) of fresh corn and meat are 98.74% and 97.27% respectively. This study shows that the caloric value of fresh corn to be 98.74 and 97.27 for fresh meat, after roasting the average caloric value of the food samples were slightly reduced which shows that more calories can be gotten when the food samples are consumed fresh and less calories when consumed after roasting which is good for people undergoing weight process. From the study carried out, it can be deduced that the effect of roasting corn and meat has resulted in reduction in ash content and protein level increase. High protein levels are good for both old and young people. It is advisable to consume meat and corn in their roasted forms. In normal handling and storage of meat, the major deteriorative changes are attributed to microbial contamination and activity. Keywords: Lipid: Protein: Proximate: Composition: Nutrition: Components: Moisture: Ash Content.

Variations in volatile flavour compounds in Crataegi fructus roasting revealed by E-nose and HS-GC-MS.

Crataegi fructus (CF) is an edible and medicinal functional food used worldwide that enhances digestion if consumed in the roasted form. The odour of CF, as a measure of processing degree during roasting, significantly changes. However, the changes remain unclear, but are worth exploring. Herein, the variations in volatile flavour compounds due to CF roasting were investigated using an electronic nose (E-nose) and headspace gas chromatography-mass spectrometry (HS-GC-MS). A total of 54 components were identified by GC-MS. Aldehydes, ketones, esters, and furans showed the most significant changes. The Maillard reaction, Strecker degradation, and fatty acid oxidation and degradation are the main reactions that occur during roasting. The results of grey relational analysis (GRA) showed that 25 volatile compounds were closely related to odour (r > 0.9). Finally, 9 volatile components [relative odour activity value, (ROAV) ≥ 1] were confirmed as key substances causing odour changes. This study not only achieves the objectification of odour evaluation during food processing, but also verifies the applicability and similarity of the E-nose and HS-GC-MS.

CONSUMPTION OF CASHEW KERNEL-BASED FOOD PRODUCTS AND ITS NUTRITIONAL POTENTIALITIES

Background: Ivory Coast is the first country producer and the third exporter cashew kernel in world. Consumption of cashew kernels remains popular and present in Ivorian eating habits. However, the form, moment, nutritional and microbiological characteristics have not been explored much.
 Aim of Study: This study aimed to determine the form, moment, nutriment, and microbial content of cashew kernels consumed.
 Materials and Methods: A survey has been carried out to determine the most widely consumed form and moment of consumption of cashew kernel. The physicochemical, biochemical, and microbiological parameters of roasted cashew kernels were analyzed.
 Results: The results showed that 74.5% of respondents consumed cashew kernels under roasted form and 87.5% used it as snack. The energy, carbohydrate, fat, moisture, fiber, Iron and Magnesium showed significant difference (P<0.05) between the samples. The microbiological analysis of the roasted cashew kernels samples showed that only mesophilic aerobic germ wers were found with a load of 2.46 ±0.05 (Log CFU/g) and 2.51±0.07 (Log CFU/g) for cashew supermarket (CKS) and cashew kernel local market (CKM) respectively.
 Conclusion: In sum, from the microbiological point of view, the roasted cashew kernels samples both were acceptable quality.

Proximate, Physico-Chemical, Nutritive and Anti-Nutritive Assessment of Raw, Boiled and Roasted Kernels of <i>Anacardium occidentale</i> L. var. W210

Cashew (Anacardium occidentale L.) is an evergreen perennial tree, originated from Brazil and now widely grown in the tropics. Cashew is a wonder tree crop, where almost all parts of the tree ranging from roots to apples and nuts are used in various fields. The aim of the present investigation is to analyse the kernels (nuts), var. W210 for understanding its proximate, physico-chemical, nutritive and anti-nutritive aspects in three forms, viz., raw, roasted and boiled state. The roasted samples are comparatively rich in crude carbohydrate (43.26±0.86 g), crude protein (22.80±1.22 g) and calorific value (498.32±1.64 k. cal). Highest lipid and fibre content is reported in raw sample as (33.02±0.94 g) and (8.56±1.62 g) respectively. Moisture content (16.65 ±1.88 g) is the highest to be reported in boiled sample. From the results, it has been clearly understood, that the minerals except iron, are rich in roasted than the other two forms. Roasted sample showed the maximum value of nitrogen (3.66±0.47 g), potassium of about 676.3±0.86 mg, calcium of 75.5±0.44 mg, magnesium of 355.4±0.50 mg and phosphorus of 398.6±1.78 mg/100 g. The iron content was high in raw sample of about 7.73±0.77 mg comparatively. The physico-chemical analysis shows that the total ash content was high in roasted sample which is recorded as 3.05±0.82 g. Other parameters such as acid insoluble ash, water-soluble extractive, alcohol soluble extractive values are found higher in roasted state. The results of anti-nutrient analysis gives a transparent idea that the raw sample has high content of phytic acid (0.445±0.004%), tannins (0.787±0.005%), saponins (0.101±0.003%) and oxalate (0.099±0.004%). The study addresses the nutritional and the anti-nutritional aspect of A. occidentale in its three forms and from the results obtained, we can conclude that the roasted form of seeds are found to be nutritionally superior for consumption as foods for humans.

Physico-chemical, Antimicrobial, and Organoleptic Properties of Roasted Aromatic Spice (Clove Bud) in Baked Product.

This study evaluated the physico-chemical, antimicrobial, and organoleptic properties of roasted clove bud in cake preservation during 28 days of storage at room temperature (30°C) and compared with cake containing synthetic antioxidant. The results showed that the clove as such and in roasted form was able to retard the oxidative products in cakes when compared with synthetic antioxidant. Clove as such and in roasted form was more effective as antimicrobial agent as evident from the growth of the tested microorganisms. The cake containing unroasted and roasted clove bud powder showed more antioxidant properties compared with cake containing synthetic antioxidant. The pattern of chemical composition of clove bud oil as such and roasted by hot plate and microwave was responsible for more stability of cake when compared with cake containing synthetic antioxidant. Also, sensory results indicated in general the acceptability of the different cake samples. Color was observed to be more intense in case of roasted samples. Roasted samples indicated more hardness due to change in morphology by heating. Clove bud with intact essential oil as such and its roasted form could be used as a natural antioxidant and antimicrobial agent in foodstuffs, particularly those containing lipid and can help to extend the shelf life of those food products, besides their health safety.

Effects of phytase-supplemented fermentation and household processing on the nutritional quality of Lathyrus sativus L. seeds

Grass pea (Lathyrus sativus L.) is commonly consumed in cooked, fermented, and roasted forms in Ethiopia. However, the impacts of household processing practices on its nutrients, antinutrients, and toxic compounds have not been adequately studied. Therefore, the effects of household processing and fermentation in the presence and absence of a phytase on the contents of β-N-oxalyl-L-α,β-diaminopropionic acid (β-ODAP), myo-inositol phosphates, crude protein, minerals and the in vitro bioaccessibility were investigated. Fermentation exhibited a significant decline in β-ODAP (13.0–62.0%) and phytate (7.3–90.5%) irrespective of the presence of phytase. Pressure and pan cooking after discarding the soaking water resulted in a 27.0 and 16.2% reduction in β-ODAP. A 30% reduction in phytate was observed during germination followed by roasting. In addition, germination resulted in a significant (p < 0.05) increase in crude protein. Germination and germination followed by roasting resulted in the highest Fe bioaccessibilities (more than 25 fold higher compared to untreated samples) followed by pressure cooking and soaking. Processing also improved Zn bioaccessibilities by 50.0% (soaked seed without soaking water), 22.5% (soaked seed with soaking water), and 4.3% (germination). Thus, the processing technologies applied were capable of reducing the content of phytate (InsP6) and β-ODAP with a concomitant increase in mineral bioaccessibilities. Processing of grass peas could therefore contribute to their more widespread utilization.

Physical chemical characterization, bioactive compounds and antioxidant activity of Pachira aquatica Aublet almonds

The Pachira aquatica Aublet, belonging to the Malvaceae family, is a tree of variable size, annually produces large quantities of capsule type fruits, in which its seeds remain stored. Even though it is commonly found in southern Mexico and Brazil, there are few studies on its composition. Therefore, the objective of this study is to demonstrate the characteristics of this fruit by means of physical analyzes and to evaluate the bioactive compounds of the almonds in the raw, cooked and roasted forms. Type of research laboratory and quantitative. The almonds showed high content of lipids (above 30%), proteins (above 15%), pH (above 5.66), total soluble solids (above 15º Brix) and total titratable acidity (above 3%). The roasted almond had a higher content of phenolic compounds, flavonoids and carotenoids. In the raw form, a higher content of antioxidant activity, anthocyanins and condensed tannins was obtained. The cooked almond presented intermediate values in all data on bioactive compounds and antioxidant activity.

Optimization of spray drying process parameters for production of groundnut milk powder

In India, groundnut is mainly used for oil extraction or consumed in roasted form prompting a need for diversification to further increase its value and utility. In the present study, spray drying of groundnut milk was carried out using three variables of spray dryer i.e., inlet air temperature (180–220 °C), atomization air pressure (2–3 bar), feed pump speed (24–36 rpm) using Box-Behnken design of Response Surface methodology. The moisture content of powder decreased with an increase in inlet air temperature and atomization air pressure. The bulk density increased with increase in atomization air pressure. Maximum dispersibility (98.48%) was observed at an atomization air pressure of 2.57 bar. The insolubility index of the powder increased and lightness value (L*) decreased with an increase in inlet air temperature. The optimized conditions for spray drying of groundnut milk were inlet air temperature: 186 °C, atomizing air pressure: 2.5 bar and feed pump speed: 27 rpm.

Zootherapeutic uses of animals and their parts: an important element of the traditional knowledge of the Tangsa and Wancho of eastern Arunachal Pradesh, North-East India

Using animals and their products to treat patients suffering from a range of health conditions has a long history and is still common in many parts of the world. We investigated such zootherapeutic uses among two tribes who inhabit different areas of North-East India: the Tangsa and the Wancho. Overexploitation of the animals they use, however, could endanger some species’ survival and create imbalances in the ecosystem that ultimately could affect humans and animals of the region. In order to find solutions how humans and animals can continue to coexist harmoniously, it is essential to know which species and their products are sought after by the local healers. We found that the Tangsa make greater use of animals than Wancho and use predominantly a variety of mammals (47%) followed by birds (16%) of the 55 species of animals considered therapeutic by them. The Wancho informed us of using 20 species, of which birds and their products account for 37%, while mammals and insects feature in 26% and 21%, respectively. In both tribes, the remainder are distributed across different animal taxa. To treat ailments and diseases like joint, bone and muscle pains, Tangsa prefer to use the body fats of tiger, civet, hornbill, eagle and python. Wancho do not use any animal fats very often and prefer animal parts and marrow to be given to a sick person in cooked or roasted form. The bile of bears is used by both Tangsa and Wancho in that it is supposed to ameliorate pain-causing conditions such as stomach, head and toothaches and to reduce labour pains. The use of leeches to remove blood clots and the consumption of earthworms to ward off malaria has been recorded only from the Wancho, while Tangsa treat malaria sufferers with tortoise carapace extracts. The use of the flesh of roasted bat wings fed to children older than 4 years of age to stop bed-wetting seems unique to the Tangsa. Being aware of such folk medicinal traditions is important not just with regard to safeguarding the animal resource, but also in connection with the introduction of possible alternative treatment methods not involving animal zootherapies.

“Fresh from the Oven”: experiments on Triticum spelta and a protocol for carbonising specimens for archaeobotanical comparison collections

Charring is the most common preservation state of plant remains retrieved at archaeological sites. Therefore, archaeobotanists have often performed charring experiments mainly aimed to produce comparative materials and to better understand the various processes affecting the morphology and composition of archaeobotanical assemblages. In this paper, and based on previous works, we develop a laboratory protocol which standardizes the charring process and proposes how to perform charring experiments with a step-by-step description of the methodology. Our observations have focused on ripe Triticum spelta, a species seldom approached by former experiments, both in its ripe and unripe and roasted form, known as Grünkern. We explore the parameters that affect the production of comparative material which preserves the features closest to the non-charred individuals both as regards overall shape and external morphology but also as regards the effects of charring on the internal morphology of the cereal grains examined with the aid of Scanning Electron Microscopy. Based on our own experience and on which information we missed when performing our experiments, we describe here the work that we carried out with the aims of exploring the effects of charring on cereal grain structure, but simultaneously of providing a protocol useful for charring experiments, needed for the standardization of similar work. This standardization is needed in order to achieve meaningful comparisons of results when producing charred material. Being applicable to other experiments and laboratories, it will enable in the future a more reliable exploration and interpretation of ancient cereal foods.

Impact of cooking on the antioxidant activity of spice turmeric.

Curcuminoids, as the main ingredient of turmeric, are popularly used in food additives and condiments, and are widely accepted to be beneficial for human health for their antioxidant activity. However, curcuminoids are highly susceptible in terms of thermal-induced degradation, and curry is usually boiled, roasted, or fried in the use of food additives and condiments. Thus, it is interesting to explore the effect of cooking on the antioxidant activity of curcuminoids. In the present study, the total antioxidant capacity (T-AOC) of cooked curcuminoids (boiled curcuminoids, roasted curcuminoids, and fried curcuminoids) processed through three heating conditions, and their protective effects against oxidative damage to rat pheochromocytoma (PC12) cells, a well-established neuronal model, were evaluated. It was found that cooking slightly lowered the T-AOC of curcuminoids, with boiled curcuminoids being relatively stronger than roasted curcuminoids, and fried curcuminoids being the weakest form. Both boiled and roasted curcuminoids could significantly improve cell viability, mitigate intracellular accumulation of reactive oxygen species and reduce malondialdehyde activity, reduce caspase-3 and caspase-9 protein expression, and increase superoxide dismutase activity of PC12 cells compared with the control group. In comparison with parent curcuminoids, the protective effects of cooked curcuminoids got relatively lower overall, with boiled curcuminoids being relatively stronger than roasted curcuminoids. In conclusion, the cooked curcuminoids, including boiled and roasted forms, still have antioxidant and neuroprotective activity.

New sights into lipid metabolism regulation by low temperature in harvested Torreya grandis nuts.

Torreya grandis, a large evergreen coniferous tree with oil-rich nuts, undergoes a crucial ripening stage after harvest that results in oil accumulation, finally giving rise to the nut that is edible in roasted form. To understand lipid metabolism in T. grandis nuts during the post-harvest ripening period, the effects of low temperature on lipid content, fatty acid composition, lipid biosynthesis and degradation were investigated. The lipid content increased during ripening at room temperature and a low temperature slowed down this increase. Linoleic acid content increased at low temperature, which was accompanied by an increase in the microsomal oleate desaturase (FAD2) activity and FAD2 expression. Furthermore, a low temperature attenuated lipid peroxidation as indicated by lower contents of malondialdehyde, hydroperoxide and total free fatty acid in T. grandis nuts during the ripening stage, as well as the down-regulation of gene expression of lipid degradation-related enzymes such as phospholipase D and lipoxygenases. The findings of the present study indicate that a low temperature increased polyunsaturated fatty acid contents by increasing FAD2 biosynthesis and decreasing lipid peroxidation, thereby improving the oil yield in T. grandis nuts during the post-harvest ripening period. © 2019 Society of Chemical Industry.

Influence of thermal treatment on the characteristics of major oyster allergen Cra g 1 (tropomyosin).

Shellfish, including oysters, often cause allergic reactions in adults. Thermal treatment is one of the most common technologies for dealing with seafood, which may affect biological properties. The present study aimed to evaluate the impact of heating on the conformation and potential allergenicity of oyster-derived tropomyosin (Cra g 1). Sodium dodecylsulphate-polyacrylamide gel electrophoresis showed that there was an apparent band at 35 kDa of raw tropomyosin after purification and more significant polymers appeared in the heated protein. Interestingly, obvious changes in the intensity of the circular dichroism signal and 1-anilino-8-naphthalene sulfonate-binding fluorescence were observed especially in the case of the roasted form, which was associated with an increase in antibody reactivity. The degree of immunoglobulin (Ig)E binding of this treatment was demonstrated in the order roasted>boiled>raw. Furthermore, sequence alignment and amino acid composition revealed that Cra g 1 shared relatively high homology to tropomyosins from other shellfish and was also abundant in lysine that was apt to be modified by reducing sugars during heating. Heated Cra g 1 produces higher IgE reactivity than the raw form as a result of the denaturation and formation of polymers. These findings will benefit the diagnosis and management of potential allergenicity as a result of shellfish. © 2018 Society of Chemical Industry.

Influence of Storage and Roasting on the Quality Properties of Kernel and Oils of Raw and Roasted Peanuts.

The changes in chemical properties of the peanut varieties (NC-7 and ÇOM) in the raw and roasted forms stored at 30°C for 8 months were monitored. Acidity and peroxide values of raw and roasted NC-7 and ÇOM kernel oils increased during storage. The unsaturated fatty acids such as oleic, linoleic acids of roasted peanut oils gradually decreased during storage. While the oleic acid contents of raw NC-7 oil changed 46.14% (month 0) and 43.14% (month 8), the oleic acid contents of roasted NC-7 kernel oils varied between 42.38% (month 8) and 45.61% (month 0) during storage. In addition, while the oleic acid contents of raw ÇOM kernel oil decreased from 49.87% (month 0) to 46.09% (month 7), the oleic acid contents of roasted ÇOM kernel oil decreased from 48.88% (month 0) to 45.24% (month 8) during storage. The highest linoleic acid were found in the initial periods of storage for raw and roasted NC-7 and ÇOM oils. In addition, the α-tocopherol contents of both raw and roasted peanut kernel oils changed between 20.38 mg/100 g (0.month) and 17.58 mg/100 g (month 8) to 21.45 mg/100g (month 0) and 18.64 mg/100 g (month 8) during storage, respectively. Significant variations were observed in tocopherol contents of peanut varieties due to processing.

Engineering properties of jackfruit seed

India has annual production of jackfruit amounting to 1.436 million tons with a production area covering 0.102000 million hectors. Upto 500 seeds can be found in a single fruit. Seeds make-up around 10 to 15% of the total fruit weight and have high carbohydrate and protein contents. The seeds are generally eaten in boiled or roasted form or used in many culinary preparations. The average moisture content of jackfruit seed was found 31.10 % (w.b.). The average length came between 23.26 mm to 32.46 mm. whereas the breadth was ranged between 13.16 to 21.64 mm. The thickness was in between 7.34 to 14.56 mm. The average geometric mean diameter was 15.43 mm to 18.99 mm. And the sphericity was found between 0.54 to 0.791. The jackfruit seed showed average bulk density as 460 kg/m 3 . Whereas the true density was lying between 500 kg/m 3 to 1200 kg/m 3 , while average porosity came as 46.51%.

Effect of mango kernel starch coatings on the shelf life of almond ( Prunus dulcis ) kernels

The effect of mango kernel starch (MKS) coatings on shelf life of roasted almonds was determined. The coating formulations were prepared by gelatinizing 4% MKS in distilled water and plasticized with glycerol, sorbitol, and their 1:1 mixture (50% of starch weight; db). Lipid oxidation was evaluated by peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and p-anisidine (AV) values. Results showed significant differences in coated and uncoated nuts and the rate of oxidation was significantly low in all coated samples. All coated nuts provided effective protection against oxidation compared with the control, particularly, the sorbitol coated nuts that did not show any sign of deterioration during 100 days of storage at 40 °C whereas in control rancidity appeared just after 50 days. Sensory evaluation of coated nuts also supported the chemical testing outcomes and all the coated nuts received higher scores for color, flavor, and texture than uncoated nuts. Practical applications Almonds have high commercial value and are consumed both in raw or roasted form and also added as an ingredient in many processed foods including confectionary, bakery products, ice creams, and beverages. The quality of almonds deteriorates during storage due to oxidation of its oil content that contains high proportion of oleic acids (unsaturated fatty acids) that are susceptible to oxidation. Among different renewable resources mango kernel starch is abundant but underutilized source of starch which has not been received significant attention from the researchers so far. At present, this inexpensive source of starch is usually ignored and wasted during mango processing; in spite of the fact that most of its properties are comparable to other commercial starches. Therefore, the application of edible coating based on mango kernel starch can make a significant contribution in prolonging shelf life of almonds, while developing healthy and natural foods.

Coffee, its roasted form, and their residues cause birth failure and shorten lifespan in dengue vectors.

In dengue mosquitoes, successful embryonic development and long lifespan are key determinants for the persistence of both virus and vector. Therefore, targeting the egg stage and vector lifespan would be expected to have greater impacts than larvicides or adulticides, both strategies that have lost effectiveness due to the development of resistance. Therefore, there is now a pressing need to find novel chemical means of vector control. Coffee contains many chemicals, and its waste, which has become a growing environmental concern, is as rich in toxicants as the green coffee beans; these chemicals do not have a history of resistance in insects, but some are lost in the roasting process. We examined whether exposure to coffee during embryonic development could alter larval eclosion and lifespan of dengue vectors. A series of bioassays with different coffee forms and their residues indicated that larval eclosion responses of Aedes albopictus and Ae. aegypti were appreciably lower when embryonic maturation occurred in environments containing coffee, especially roasted coffee crude extract (RCC). In addition, the lifespan of adults derived from eggs that hatched successfully in a coffee milieu was reduced, but this effect was less pronounced with roasted and green coffee extracts (RCU and GCU, respectively). Taken together, these findings suggested that coffee and its residues have embryocidal activities with impacts that are carried over onto the adult lifespan of dengue vectors. These effects may significantly reduce the vectorial capacity of these insects. Reutilizing coffee waste in vector control may also represent a realistic solution to the issues associated with its pollution.

Physicochemical and antioxidant capacity analysis of colored sweet potato genotypes: in natura and thermally processed

ABSTRACT: Sweet potato ( Ipomoea batatas (L.) Lam) is one of the most popular and ancient roots of Brazil and it can be consumed at different forms such as boiled, roasted or as sweets. Its cooking can lead to physicochemical transformations altering the nutritional properties. The objective of this study was to evaluate the physicochemical characteristics, bioactive compounds and antioxidant capacity of twelve sweet potato genotypes of varying pulp color in natura and roasted. Soluble solids, acidity, sugars, carotenoids, anthocyanins, phenolic compounds and antioxidant capacity were analyzed in the following sweet potatoes genotypes: cream pulp (Rubissol, Cuia, ILS03, ILS10, ILS12, ILS24 and ILS44); orange pulp (Amelia and Beauregard); and purple pulp (ILS56, ILS16 and ILS71). According to the results, it was observed a wide variation among the sweet potato genotypes for all analyzed parameters, in both preparation forms. The antioxidant capacity was a parameter with wide variation among genotypes, 210.29 to 7870.57µg trolox equivalent/g in in natura form and 673.26 to 17306.22µg trolox equivalent/g in roasted form. Soluble solids, acidity, sugars and bioactive compounds, with the exception of carotenoids, tended to be concentrated, also increases the total antioxidant capacity, in roasted sweet potatoes. In conclusion, genotype and the color of sweet potatoes were parameters that had an influence on its chemical composition. Cultivars such as Amelia and Beauregard stood out by the amounts of total soluble solids and carotenoids, respectively. The selections ILS 16 and ILS 56 are recommended as sources of anthocyanins. Thermal process influenced the concentration of antioxidant compounds and changed some physicochemical characteristics.

High prevalence of vitamin A deficiency among children in Meghalaya and the underlying social factors

Objective: The objective was to estimate the prevalence of clinical vitamin A deficiency (VAD) in children 0-15 years, to determine the knowledge of nutrition and dietary practices, and to assess the social factors that are associated with vitamin A status in these children. Design: A cross-sectional study using household interviews with mothers of children 0-15 years and clinical examination of children for clinical VAD was conducted. A case-control study design was adopted to ascertain the knowledge and consumption of vitamin A rich foods and the associated social factors. Setting: Rural communities of Khasi tribal people in Pynursla Block, East KhasiHills, Meghalaya. Results: The prevalence of clinical VAD in children 0-15 years was 4.5% (95% confidence interval [CI] 3.32-5.98). The prevalence in school age (5-15 years) children was 5.9% (95% CI 4.12-7.68), higher than among pre-school children of 2.49% (95% CI 1.16-3.84). The community has a term for night blindness, Matiar, for which treatment is the intake of beef liver either in raw, boiled or roasted form. The control group had better knowledge of vitamin A rich food than the cases and they consumed 28% more vitamin A rich food than the cases while intake of wild edibles was higher in case group by 9%. Maternal education and familysize were found to be significantly associated with vitamin A status of children. Conclusion: VAD is a public health problem among children 0-15 years in Pynrusla Block of East Khasi Hills District, Meghalaya. In order to effectively address this problem, it is essential to enhance the knowledge of nutrition and appropriate diets and to encourage the consumption of traditional foods especially locally available vitamin A rich foods.