Vegetable Sauce Research Articles

Role of Silica, Carbon, and ZnO Nanomaterials in the Fabrication of Electrochemical Sensors for the Detection of Water Contaminants and Food Dye

AbstractSilica‐based nanomaterials have attracted huge attention for maximizing their safety and efficacy due to their nontoxicity, chemical and thermal stability, size tunability, and versatile functionality. Nanosilica with ZnO or carbon in a composite has excellent usage as an electrochemical sensor. Recent technological progression in nanotechnology and nanoscience has seen a number of applications of zinc oxide (ZnO) nanomaterials ranging from electronics, and sensing to environmental, and biomedical applications because of its various applications, multifunction, high specific surface area, stability, biocompatibility, nontoxicity, electrochemical activities, and so on. Carbon also has various advantageous properties like renewability, low ohmic resistance, and very stable response due to which carbon paste electrodes have attracted attention in the fabrication of electrochemical sensors. Electrochemical sensors are inexpensive, portable, and have excellent ability in detecting water contaminants, pesticides, disinfectants, pathogens, and different molecules. Artificial dyes are usually mixed with vegetable sauces, drinks, and other food items, which can cause cancer in human body. Voltametric methods with electrochemical sensors can be used to detect them in food samples. In this review, the present applications of ZnO and carbon nanomaterial‐based chemical sensors are meticulously studied to detect water contaminants and food dyes where nanosilica plays an important role as a sensor modifier.

Endogenous Knowledges and Diversity of Amaranths (Amaranthus ssp) Grown in Burkina Faso

he present study is an ethnobotanical survey on Amaranthus spp coupled with accessions collection carried out in ten (10) provinces of Burkina Faso. It aims at contributing to a better knowledge of the extent of the culture and the agricultural management modes of the cultivated species of Amaranthus spp. Ninety-nine (99) accessions were collected. The ethnobotanical survey showed that the cultivation of amaranth is clearly increasing (67.57%). Agro-morphological and organoleptic characteristics are used by farmers for cultivars identification. Thus, three main morphotypes (dark-green, light-green and red) with several variants were identified. Among these morphotypes, the morphotype dark green was cited by respondents in the ten provinces surveyed. In this study, a greater number of morphotypes were recorded in three provinces (Houet, Oubbritenga and Yatenga). Three (3) areas of use and fifteen (15) specific uses of the different organs of amaranth were reported by the 270 respondents. For 99.6% of the respondents, it is mainly used for human consumption (vegetable sauce, baag-benda, gnougou and couscous). Amaranth’s leaves are sold at on-farm level or in markets and yaar. The price of these leaves packaged in bags of 50 kg bags, varies from 1,500 to 2,500 FCFA. How to Cite: Ouedraogo Jacques, Kiébré Mariam, Sawadogo Pingawindé, Kiébré Zakaria, Bationo/ Kando Pauline, 2023. "Endogenous Knowledges and Diversity of Amaranths (Amaranthus ssp) Grown in Burkina Faso." Journal of Agriculture and Crops, vol. 10, pp. 1-10.

Effect of Conventional Preservatives and Essential Oils on the Survival and Growth of Escherichia coli in Vegetable Sauces: A Comparative Study.

Essential oils have gained attention as natural alternatives to chemical preservatives in food preservation. However, more information is needed regarding consumer acceptance of essential oils in actual food products. This study aimed to compare the effects of conventional preservatives, heat treatment, and essential oils derived from thyme, oregano, and lemongrass on the survival and growth of pathogenic <italic>Escherichia coli</italic> in vegetable sauces. The results demonstrated a gradual decrease in pathogen numbers over time, even in untreated samples. On the fifth day of storage, heat treatment, sodium chloride, and acidification using citric acid (pH 3.2) exhibited reductions of 4.4 to 5.3 log CFU/g compared to the untreated control. Among the essential oils tested, lemongrass essential oil at a concentration of 512 mg/kg demonstrated the most remarkable effectiveness, resulting in a reduction of 1.9 log CFU/g compared to the control. Fifteen days after treatment, the control samples exhibited a contamination rate of 6.2 log CFU/g, while <italic>E. coli</italic> numbers in treated samples with heat, sodium chloride, citric acid (pH 3.2), and lemongrass essential oil (512 mg/kg) were below the detection limits. Additionally, sensory evaluation was conducted to assess the acceptability of the treated samples. The findings provide valuable insights into the potential utilisation of essential oils as natural preservatives in vegetable sauces and their impact on consumer acceptance.

Effect of sun-dry on nutritional and sensory acceptability of wilted African leafy vegetables: a case study of Morogoro Region, Tanzania

African leafy vegetables are rich in micronutrients that can help solve hidden hunger problems in Sub-Saharan Africa. However, their availability is limited due to seasonality and high post-harvest losses, which account for about 50%. In the field survey, we observed that wilted vegetables are usually discarded from the Morogoro Region, Tanzania markets. That loss also contributes to the loss of resources used to cultivate and transport the vegetables. Therefore, this study aimed to investigate the effect of the commonly used sun-drying method on the nutritional and sensory properties of fresh and wilted African nightshade and cowpea leaves. The common practice of handling fresh vegetables by vendors was adopted by putting the freshly harvested vegetables in an open basin at 24 ± 2°C for 3 days. Then, the stored vegetables were either sprayed or dipped in water to reduce the wilting rate. Next, the fresh and the wilted vegetables were dipped into hot water at 100°C for 7 min. Afterwards, the vegetables were sundried (22.5 ± 5.5°C) for three consecutive days. To study the effect of wilting, blanching, and sun drying fresh and dried vegetables were analysed for moisture, ascorbic acid, β-carotene, antioxidant activity and nitrate contents. Fresh and dried vegetables were used to prepare sauces using traditional recipes. The vegetable sauces were analysed for their sensory attributes using 30 semi-trained panellists. After drying, ascorbic acid contents, antioxidant activity and nitrate were reduced. The β-carotene significantly increased in the African nightshade and decreased in the cowpea leaves. Ascorbic acid ranged from 17.40 to 2.22 mg/100 g, antioxidant activity from 37.30 to 19.78, nitrate 230 to 10 mg/100 g and β-carotene from 96.38 to 79.49 mg/100. The sensory results showed relative acceptability among the sauces prepared from the fresh, fresh-dried and wilted-dried vegetables. In conclusion, blanching before drying reduced the water-soluble nutrient content but improved the sauces’ sensory scores of fresh and wilted vegetables. Therefore, reducing the post-harvest loss of African leafy vegetables is possible by drying the wilted vegetables and preparing the sauces with acceptable quality.

Development of a Bioactive Sauce: Effect of the Packaging and Storage Conditions

Consumers’ interest in a high-quality healthy diet is creating a growing trend in the food industry, focusing on the design and development of new products rich in bioactive compounds. This work involves the formulation of a vegetable sauce obtained from a mixture of pumpkin and pepper, the study of the evolution of bioactive compounds, quality and sensory parameters during storage at 4 and 25 °C, the influence of the packaging materials (PVC, PE/PA, and PS), and the migration degree. Antioxidant activity, polyphenols, carotenoids, and brown pigments contents were studied at 25 °C. Overall migration of the containers and the evolution of the physicochemical parameters and sensory attributes of the sauce were analyzed. All plastic materials showed an overall migration lower than the limit of EU and Mercosur Regulations. PVC better preserved polyphenols, antioxidant activity, and carotenoids until 50, 10, and 30 days, respectively, and lower development of brown pigments was observed. Higher storage temperatures favored undesirable changes in sensory attributes before 50 days of storage. PVC can be used to achieve greater conservation of the sensory attributes of sauce, regardless of the storage temperature. It could be considered the best material to preserve the bioactive properties and sensory attributes of the sauce until 30 days.

New fruit and vegetable sauces with functional properties

The article presents the relevance of paying attention to the fortification of mass consumption products and the development of new formulations of functional and preventive products. On the basis of research work on the creation of food products with desired properties, formulations and technologies of sauces with increased nutritional and biological value have been developed.Whey is used as a liquid base. The combined effect of whey and olive oil on the binding capacity of pectin has been studied. The influence of pectin in combination with whey on the consistency of sauces was investigated. The optimal amount of pectin and olive oil has been determined, providing the highest percentage of binding of heavy metal ions. The influence of whey on the ability of pectin to bind metal ions has been studied. It has been found that whey does not significantly reduce the amount of bound metal.Technological schemes for the production of fruit and vegetable sauces and regulatory technological documentation for their production have been developed. On the basis of a microbiological study, the shelf life of sauces has been established.

УДОСКОНАЛЕННЯ ТЕХНОЛОГІЇ СОУСІВ З ВИКОРИСТАННЯ ОВОЧЕВО-ЯГІДНОЇ СИРОВИНИ

In developed areas, with the accelerated pace of life, the pressure of work is increasing, and the number of sub-healthy people is increasing. People begin to pay attention to health care. With the enhancement of people’s awareness of health care and the pursuit of nutritious food, chia seeds have gradually become a hot spot in the field of food research. Chia seeds have a long history of being edible, and they have been paid attention to and utilized in China in recent years. The active ingredients of chia seeds mainly include fatty acids, phenolic flavonoids, protein, dietary fiber, vitamins and minerals, which have anti-oxidation, blood lipid regulation, blood pressure regulation, blood sugar regulation, creatine kinase reduction, anti-inflammatory disinfection and other physiological functions effect. In this study, cherries and purple cabbage were used to improve the sauce technology. Cherries and purple cabbage were used as the main raw materials, and chia seeds and other auxiliary materials were added to it, and the optimal formula of fruit and vegetable sauce was studied from the aspect of formula. By designing a single factor test and an orthogonal test, the comprehensive sensory evaluation of different raw and auxiliary materials on fruit and vegetable sauces was studied, and the best formula for making fruit and vegetable sauces was 160 grams of cherries, 110 grams of purple cabbage, 6 grams of chia seeds, 60 grams of 1.5 grams of white sugar, 1.5 grams of pectin, and 7 grams of lemon juice. The fruit and vegetable sauce produced by this formula has moderate sweetness and sourness, good color, unique flavor, good spreadability and good stability. Among the main functional ingredients of the product, dietary fiber is the most abundant. Adequate intake of dietary fiber can reduce the postprandial blood sugar level of diabetic patients, and at the same time reduce the risk of postprandial hyperlipidemia, hyperinsulinemia and other chronic diseases. The shelf life is very important for food manufacturers and consumers. This study uses the classic constant temperature accelerated test method, and according to the ALST test (shelf life test), the shelf life of the fruit and vegetable sauce is 300d.

A Short Review on Electrochemical Sensing of Commercial Dyes in Real Samples Using Carbon Paste Electrodes

Synthetic dyes are commonly used in food products like soft drinks, vegetable sauces, jellies, etc. Most artificial dyes can cause cancer, therefore it is very important to develop sensors to detect them in food samples. Voltammetric methods with carbon paste electrodes (CPEs) are promising for this purpose. However, modification of CPEs is necessary to detect the commercial dyes in food samples in the presence of interferents. In the current review, we have discussed the different previous research in which detection of dyes is performed in real samples with good detection limits. The current review will be helpful for readers who are interested in developing low-cost electrodes for the effective determination of dyes in commercial products like soft drinks and vegetable sauces.

Preschooler liking of meal components: The impact of familiarity, neophobia, and sensory characteristics

AbstractIn this study, 60 Italian preschoolers evaluated individual components of five multicourse sit‐down meals on liking on a five‐point scale by actual tasting in the natural setting of the school canteen. Descriptive Analysis quantified sensory characteristics of these items with a panel of trained assessors to illustrate differences among the dishes. Food neophobia and familiarity with the dishes were measured to test whether these traits significantly influenced liking. The results showed that liking varied (p &lt; .001) across individual dishes. The most liked dishes were all the first course dishes, braised loin with vegetable sauce, raw carrots and all the fruit courses except red orange juice. Least liked dishes were red orange juice, stir‐fried spinaches and raw fennels. Liking scores correlated (p &lt; .001) with children's food neophobia (r = −.38), familiarity (r = .94), sweetness (r = .72), odor (r = .70), and flavor intensity (r = .75). Mother's liking (r = .79;p &lt; .001) was more strongly associated with a child liking than father's liking of the same food (r = .38;p &lt; .001). Therefore, controlling for innate taste responses and favoring aromatic and rich‐tasting dishes may improve liking. Additional interventions may focus on lowering children food neophobia by facilitating the exposure to unfamiliar foods.Practical applicationsFood likes help uncover the basis for food preference especially when hedonic responses are acquired in real life eating contexts. Direct inputs from children are essential to understanding preference formation. Understanding sensory drivers of liking helps plan more palatable dishes for school meals. Knowledge of mechanisms underlying food habits may be helpful to favoring the creation of healthy food practices throughout the population of children.

Physiochemical, microbiological and flavor characteristics of traditional Chinese fermented food Kaili Red Sour Soup

Kaili Red Sour Soup (RSS) is a traditional fermented vegetable sauce made from red chili pepper and tomato, through special two-round anaerobic fermentations in southwest China, however, its physicochemical, microbial and flavor characteristics remain unclear. The pH value, total titratable acidity, amino acid nitrogen and nitrite of repined Kaili RSS were determined to be 3.26, 27.34 g/kg, 3.04 mg/kg and3.04 mg/kg, respectively. HPLC spectra showed 7 organic acids in RSS, and lactic acid (24.71 g/kg) and acetic acid (6.41 g/kg) mainly contribute to sour tastes. 15 Amino acids were found in RSS, and alanine (73.19 mg/100g) directly contributed to RSS's umami. The results of GC-MS illustrated totally 76 volatile organic compounds including alcohols, acids, esters, hydrocarbons, phenols, aldehydes, ketone and heterocycles, while alcohols (41.14%), acids (17.92%) and esters (29.37%) were dominant. Colony count number assay and rDNA amplicon-based high-throughput sequencing revealed 66 bacteria genera and 139 fungi during RSS fermentation, and Lactobacillus accounted for 94.81% in the first-round fermentation, while Pichia (49.71%), Dekkera (30.00%) and Saccharomyces (14.96%) were the dominant fungi in second-round fermentation. The Pearson correlation coefficient suggested that L. acetotolerans, Pichia, Dekkera and Saccharomyces could contribute mainly to the special flavors of Kaili RSS.

Heavy metal content of rice meals sold in a Nigerian market population with a high prevalence of hypertension.

Context:Some market populations in Nigeria have been shown to have high prevalence of hypertension. Current evidence includes environmental pollutants such as heavy metals as risk factors for hypertension.Aim:To study the heavy metal content of rice meals sold in a market population with a high prevalence of hypertension.Settings and Design:This was a descriptive, cross-sectional study conducted in Ogbete market in Enugu, Southeast Nigeria.Subjects and Methods:Five different cooked rice meals were obtained from 25 locations of the market. The rice meals included jollof rice, white rice and tomato stew, fried rice, white rice and vegetable sauce, and white rice and palm oil stew (ofeakwu). Accompanying protein (meat, fish, and egg) and vegetable salad were excluded. Similar rice meals were homogenized and analyzed in triplicates using spectrophotometric methods for mercury, copper, cadmium, lead, and arsenic determination.Statistical Analysis Used:The mean concentrations of the heavy metals were compared using analysis of variance, and P < 0.05 was considered statistically significant.Results:Twenty-five rice dishes were evaluated, five of each kind. Arsenic content ranged from 503 to 550 mg/kg and was comparable across the five rice dishes (P = 0.148). Copper was significantly highest (16767 mg/kg) in the white rice and tomato stew dish (P < 0.001), while mercury was significantly highest (33 mg/kg) in white rice and ofeakwu (P < 0.001). Jollof rice had the highest cadmium content (23 mg/kg), which was statistically significant (P = 0.021). Lead was not found in any of the rice dishes.Conclusions:Risk factors such as heavy metals may play a role in the high prevalence of hypertension observed in market populations, and rice meals may be a major source of these heavy metals.

Detoxification of heterocyclic aromatic amines from grilled meat using a PEITC-rich vegetable sauce: a randomized crossover controlled trial.

Heterocyclic aromatic amines (HAAs) including PhIP and MeIQx are potential carcinogens found mainly in well-done meat. Consuming brassica vegetables was shown to promote metabolisms of HAAs due to the action of isothiocyanates. Previous in vivo studies showed that phenethyl isothiocyanate (PEITC) was a potent stimulator of phase II detoxification enzymes. Nevertheless, the clinical effect of PEITC-rich vegetables on detoxification of HAAs in grilled meat was unknown. This research aimed to investigate the effect of a PEITC-rich vegetable sauce on the detoxification of HAAs in healthy people consuming grilled meat. A randomized crossover placebo-controlled trial was conducted in twenty-one healthy participants. They were randomly assigned into three groups. The participants consumed a single meal of grilled beef with 100 g of the placebo sauce and 100 g and 50 g of the vegetable sauce. All participants consumed all sauces in an alternating random sequence. After de-conjugation with β-glucuronidase, the HAA metabolites in urine were measured by using LC/MS-MS. Compared to the placebo sauce, consuming grilled beef with 100 g of the vegetable sauce increased the urinary excretion of both PhIP and MeIQx glucuronide metabolites (p-value <0.0001), while consuming 50 g of the sauce significantly increased only MeIQx metabolites (p-value <0.05). The findings of this study suggested that consuming grilled meat with 100 g of the PEITC-rich vegetable sauce could increase the urinary excretion of PhIP and MeIQx glucuronide metabolites. Since meat eaters usually consume a low amount of vegetables, the PEITC-rich vegetable sauce could be an alternative approach to provide detoxification benefits from vegetable-derived compounds.

Glycemic Index and Load Responses of Indigenous Vegetable Sauces Among Healthy Young Female Adults

AbstractBackground: Diet-related chronic disease especially diabetes mellitus, cardiovascular disease (CVDs), obesity, hypertension and cancers is a major public health problem in Nigeria. The use of locally made foods has been advocated for in the management of diabetes mellitus in recent times.Methods: The recipe for the test food was developed and standardized. Proximate and dietary fibre analysis was carried out on the test food (okra, African spinach and lettuce sauces) and reference food (white bread). Thirty-six non-diabetic undergraduate students of Imo State University, Nigeria were selected after diabetes screening using oral glucose tolerance test (OGTT), glycated hemoglobin, anthropometric indices, blood pressure and other exclusion criteria. Subjects consumed a serving portion of vegetable sauce containing 25g of digestible carbohydrate. Postprandial plasma glucose was measured at 0, 15, 30, 45, 60, 90 and 120 minutes. The glycemic index and load was calculated per serving. Results were expressed in means, standard deviation and percentages. ANOVA was used in comparing the means while turkey test was used in separating the means using Statistical product for service solution (SPSS) version 22.0. The decision criteria was set at p&lt;0.05.Results: Moisture content ranged from 64.10±0.57% (okra sauce) to 64.62±0.66% (lettuce sauce) did not differ significantly (p&lt;0.05). Fat, fibre, and ash content higher in lettuce sauce 3.40± 0.24%, 1.69±0.1%2, and 4.40±0.24% respectively, carbohydrate was higher in African spinach (15.07±0.77%) while dietary fibre (3.26±0.01%), protein (15.15±0.09%) and energy (136.62±2.24 kcal) was higher in okra sauce. Sauces were not significantly different. White bread shows that moisture content was 17.62, fat 1.53%, protein 14.86%, ash 6.90%, carbohydrate 58.88%, energy 308.66kcal and dietary fibre 0.33.The anthropometric indices show that BMI of the subjects ranged from 23.12kg/m2 in African spinach sauce subjectsto 23.53kg/m2 (okra sauce subjects). WHR was highest in lettuce sauce subjects (0.84). All the subjects that participated were all females. HbA1C was higher in okra sauce (5.23%) group subjects. Systolic blood pressure was 119.08mmHg (African Spinach sauce subjects) while diastolic blood pressure was highest in lettuce sauce subjects (85.68mmHg). Pulse rate (85.17) was highest in okra sauce subject. The IUAC for the white bread was significantly (p&lt;0.05) higher in all the subjects compared to the vegetable sauces with a high glycemic index and load of 93.25 and 54.91 respectively. African spinach sauce had a lower postprandial plasma glucose peak of 88.00mg/dl at 60 minutes compared to okra and lettuce sauces. All the vegetable sauces had a low glycemic index of 17.02 (okra sauce), 14.05 (African spinach) and 36.76 (lettuce) and low glycemic load was 0.75, 0.38 and 3.80 for okra, African spinach and lettuce sauces respectively.Conclusion: All the vegetable sauces studied should be used while planning meal for the diabetic patients.Keywords: vegetable sauces, glycemic response, healthy adults

FOOD AND LIVING HABITS OF DIABETIC PATIENTS TYPE 2 MONITORED TO DEPARTMENTAL HOSPITAL CENTER (CHD) ATACORA (BENIN).

Rapid urbanization and the globalization of the food market have led to changes in nutritional behavior and the way of life of populations, including developing countries such as Benin, with the consequent emergence of various pathologies such as diabetes type 2.&#x0D; The aim of this study was to study the food profile and lifestyle of type 2 diabetic patients followed by CHD-Atacora from Natitingou, Benin.It was a cross-sectional study with a descriptive and analytical purpose. Sociodemographic, biometric and dietary information were collected on the basis of a pre-established and validated questionnaire.&#x0D; A total of 204 type 2 diabetic patients were enrolled in the study. The mean age of the subjects was 56 ± 12 years with female predominance (sex-ratio = 1.5). The Wama, Bariba and Ditamari ethnic groups accounted for 43% of the sample. Almost 75% have a level of education less than or equal to secondary school. The main comorbidities were abdominal obesity (90%) and high blood pressure (48%). About 70% of the subjects reported that they regularly engage in physical activity, including walking (60%). Cereal-based foods (maize, rice, millet and sorghum) and vegetable sauces largely dominate the food consumed by the subjects (90%).&#x0D; Food habits including cereal-based foods, mainly maize seem to have a definite impact on the management of the disease. Educational attainment would also be a key factor to consider as higher educated individuals appear to be more aware of the influence of food habits and lifestyle on diabetes management.&#x0D;

Chemical and Mineral Bio-availability Composition of Indigenous Vegetable Sauces: Implication for Type 2 Diabetes Mellitus

Chemical and mineral bioavailability composition of indigenous vegetable sauces: implication for type 2 diabetes mellitus was evaluated. Vegetables and ingredients for sauce preparation were purchased from Relief market Owerri, Imo State. The vegetables were used in preparation of okra sauce, African spinach sauce and lettuce sauce. It was oven-dried at 50°C for 14 hours. The sauces were analyzed for proximate, minerals, vitamin, antinutrient while mineral to antinutrient ratios was calculated using standard methods. Statistical analysis using Statistical Product for Service Solution (SPSS) was used to determine one way Analysis of variance (ANOVA) to separate the means while Turkey test model was used to test significant difference. P-value at 0.05 was considered significant. Significant difference was observed only in dietary fibre (p<0.05). Mineral composition showed significant (p<0.05) differences in African spinach sauce for sodium, calcium, magnesium, potassium, iron, zinc and manganese and only highest in phosphorus for lettuce sauce. Tannin was significantly highest in lettuce sauce and African spinach sauce, for phytate and oxalate in African spinach sauce. All the minerals studied showed high bioavailability. Vitamin composition was significantly (p<0.05) different among the vegetable sauces in all the water soluble vitamin studied but was only significant (p<0.05) for vitamin D for all the fat soluble vitamins in okra sauce. Consumption of these vegetable sauces should be encouraged especially among the type 2 diabetic subjects.

Couscous: Ethnic making and consumption patterns in the Northeast of Algeria

Couscous is an ancient dish that is nearly ubiquitous throughout the North African countries. It is well known as a staple dish in Algeria as many differences can be found concerning its ethnic preparation and making. The present work, based on a survey, aimed to identify the traditional making diagram of couscous and to describe how couscous-based dishes are prepared. The consumption patterns were also identified in the Northeastern localities of Algeria. This study was undertaken through direct interviews with 517 persons who prepared Couscous using the traditional practices in the regions of Bejaia, Jijel, Constantine, Guelma, Oum El bouaghi, Khenchela, and Batna. From the survey, it seems that the first step of couscous making is a size classification of durum wheat semolina into coarse semolina (> 500 μm) and fine semolina (< 500 μm). The second step consists in steaming of coarse semolina before its hydration with salted water. The rolling calibration includes three substeps: nucleation, shaping, and finishing. The addition of cornstarch or wheat flour is performed during the finishing substep. After wet couscous steaming, the precooked couscous is dried under the shade followed by their exposure to the sun. The final step of couscous preparation is the packaging of dried couscous by adding some preservative and flavoring products. Couscous is prepared for several local events, family celebrations, or religious feasts with vegetable sauces and different meat sources such as red meat, chicken meat, fish, or ethnic meat-based products such as guedid, douara, bouzelouf, or merguez. Another variant of couscous, mesfouf, is further prepared with finely rolled semolina and some butter.

The type of fortificant and the leaf matrix both influence iron and zinc bioaccessibility in iron-fortified green leafy vegetable sauces from Burkina Faso.

Leafy vegetable sauces from Burkina Faso were assessed as a potential vehicle for food fortification. First, iron and zinc bioaccessibility were measured by dialysability method in amaranth and Jew's mallow sauces and in traditional whole dishes consisting of maize paste plus leafy vegetable sauces. Iron dialysability and solubility were higher in amaranth than in Jew's mallow sauce, pointing to a marked effect of the matrix. Iron dialysability was hardly affected by the maize paste contrary to zinc dialysability, which was reduced. Second, iron and zinc bioaccessibility was assessed in the same sauces fortified with NaFeEDTA or iron sulfate. Added iron, i.e. iron supplied by fortification, represented 60% of total iron at the low fortification level and 80% at high level. In amaranth sauces with the high level of fortification using NaFeEDTA and iron sulfate, fractional dialysable iron reached respectively 66% and 26% compared to only 8.1% in the unfortified sauce. Similarly, in Jew's mallow sauces, fractional dialysable iron was 57% and 5% respectively with NaFeEDTA and iron sulfate and less than 1% in the unfortified sauce. Concomitantly, fractional dialysable zinc increased by respectively 20% and 40% in amaranth and Jew's mallow sauces fortified with NaFeEDTA whereas it remained unchanged with iron sulfate. Iron fortification could be an efficient way to greatly increase the available iron content of green leafy vegetable sauces and for this purpose NaFeEDTA is more effective than iron sulfate whatever the food matrix.

Development of antihunt systems of sauces in the technology of fish products

Despite the well-known research and application of plant and microbial polysaccharides in food technology, including canned fish technology as thickeners and jelling agents for various fillings, there is a certain deficiency in this assortment, caused by the complexity of technological processes that would allow to obtain high-quality finished products. It was found that low-esterified pectin substances of plant raw materials, obtained by biotechnological method allow to make structured products, expanding the assortment of fish products with improved organoleptic and functional properties. A comprehensive evaluation of the properties of pectin substances and pectinmethylesterases used for jellied vegetable sauces in the manufacture of fish products was performed in the paper. The optimal conditions for the biotechnological sauce jellification method were obtained, and organoleptic characteristics of canned fish in the jelling sauce were investigated. The results of organoleptic evaluation showed that the analyzed canned products had identical high points on almost all counts. All samples had a pleasant taste and flavour, delicate texture of fish meat in a uniform structured sauce.

Contribution of leafy vegetable sauces to dietary iron, zinc, vitamin A and energy requirements in children and their mothers in Burkina Faso.

Improved leafy vegetable (LV) sauces, with amaranth, sorrel, and Ceylon spinach/spider plant leaves were formulated from traditional recipes to assess their potential use for food-to-food fortification in iron, zinc and vitamin A in the diet of young children and their mothers in Burkina Faso. Improvement was based on an increase in LV proportion and a decrease in mineral absorption inhibitors. An increase in iron content of up to 3 mg/100 g was obtained in some improved sauces in which dried fish was replaced by chicken liver, and vitamin A content was about 40 times higher than in traditional sauces. Fractional dialyzable iron was low in all sauces. Intakes of sauce were measured to assess their acceptability and no significant difference was found between traditional and improved formulations. The mean intakes of sauces were 66 ± 40 g for young children and 166 ± 65 g for their mothers. Amaranth or Ceylon spinach/spider plant sauces, consumed with the cereal based paste "tô" twice a day, would contribute 80 to 86% of children's estimated average requirement (EAR) of iron and to 90 to 170% of EAR of vitamin A but their contribution to zinc and energy needs would remain low.

Salt Intake and Knowledge of Salt Intake in a Chinese Population: A Crosssectional Study

Consuming too much salt greatly increases the risk of heart disease and stroke, and limited studies focused on knowledge of salt intake in relation to salt consumption. Our study aimed to investigate salt intake and knowledge of salt intake in a Chinese population. Altogether 42114 adults aged 18 years and above were selected by multi-stage cluster sampling method. Salt consumption and knowledge of salt intake were assessed by self-reported questionnaire. The average salt intake was 15.5 ± 11.9 g/d, and 85.2% of subjects with excessive salt intake. Almost 80% of dietary salt came from salt, followed by salty vegetable (13.5%) and soy sauce (3.3%). There were 28.3% participants knowing the National recommended salt intake, and 29.7% with knowledge of excess salt intake resulting in hypertension. Overall 57.6% participants had ever been received health education on low-salt diet. After adjustment of confounders, subjects without knowledge of salt intake had a higher risk of excessive salt intake. Salt intake is high in the Chinese population. Awareness of salt intake is low, and it is inappropriate with current health education.