摘要:

A pilot study was conducted to assess whether calculated nutrient analyses obtained from a computerized nutrient database could adequately reflect the chemical analysis determinations of 60 school lunch foods and recipes for five nutrients: total fat, saturated fat (SFA), mono-unsaturated fat (MFA), polyunsaturated fat (PFA) and sodium. The mean(±s.d.) calculated values were similar to analysed values for total fat (10.9±7.6vs.11.5±7.4 g/100g), SFA (4.24±3.25vs.4.53±3.26g/100g), MFA (4.23±3.52vs.4.44±3.43g/100g) and PFA (1.57±1.79vs.1.47±1.89g/100g). The overall mean calculated sodium content of the school lunch items was significantly higher than the analysed content (468±286vs.307±182mg/100g). Mean individual differences between the two methods ranged from 6***.0% for total fat to 94% for PFA, and were statistically significant for PFA and sodium. Although large differences exist between values calculated from a computerised nutrient database and chemical analysis for individual food items, the mean values over all foods are similar for total fat, SFA, MFA and PFA, but not for sodium. Thus, a computerised nutrient database is suitable for estimating the average content in school lunch foods and recipes of these nutrients, excluding sodium.

ISSN:0963-7486    

DOI:10.3109/09637489309017435

出版商:Taylor&Francis    

年代:1993

数据来源: Taylor

摘要:

The selenium (Se) bioavailability of a diet consumed by a low income population in the State of São Paulo, Brazil, was assessed in Wistar rats by determining the apparent selenium absorption and retention, as well as the selenium concentration and level of glutathione peroxidase activity in plasma and liver. The study used three groups of eight selenium-depleted rats which were given the following treatments: group 1, diet prepared based on the São Paulo regional diet, with 0.02μg/g Se; group 2, a casein-based diet with 0.03μg/g Se; and group 3, a casein-based diet with 0.1μg/g Se. All diets were isoproteic. The diet based on the regional diet of São Paulo presented the smallest selenium bioavailability as assessed by the apparent absorption index, the level of selenium in plasma and liver and the glutathione peroxidase activity in plasma and hepatic cytosol. It seems that confounding factors such as deficiency in vitamins and essential amino acids, as well as the fibre fraction, might have contributed to the low selenium bioavailability recorded in this diet.

ISSN:0963-7486    

DOI:10.3109/09637489309017436

出版商:Taylor&Francis    

年代:1993

数据来源: Taylor

摘要:

Togwa is a traditional sweet gruel prepared from malted cereal grains and is widely consumed by both adults and children. Traditional preparation techniques vary from one locality to another and this has resulted in different types of togwa varying in nutritional quality and organoleptic characteristics. Four cereal grains, maize (Zea mays), bulrush millet (Pennisetum typhoideum), sorghum (Sorghum bicolor) and finger millet (Eleusine coracona) were germinated for 0, 48, 72, 96, and 120h, dried at 50±C and milled. Flour from each cereal was used for togwa preparation. Nutrient content determination was carried out by proximate analysis and energy density determination by the calorimetric method. Results showed that crude protein varied significantly (P≤0.001) among cereals, but germination did not lead to any significant increase in protein content of cereal flours, while fat content, crude fibre and ash decreased slightly. Ash content varied significantly (P≤0.05) among the cereals. A significant increase (P≤0.05) in sugar content was observed with germination time while energy density decreased significantly (P≤0.05). Sensory analysis indicated a significant (P≤0.005) increase in sweetness due to germination which improved the flavour and acceptability of the togwa. Togwa from finger millet was the most preferable. This study showed that germination of cereals could be a useful technique to improve energy density, bio-availability of nutrients and acceptability of togwa.

ISSN:0963-7486    

DOI:10.3109/09637489309017437

出版商:Taylor&Francis    

年代:1993

数据来源: Taylor

摘要:

Wild underexploited edible legume seeds,Cassia obtusifolia, Entada scandensand two germplasms ofPhaseolus lunatus, were investigated for their proximate composition, minerals, seed protein fractions, amino acid profiles, fatty acid composition and certain anti-nutritional substances. The seeds ofP. lunatus(both germplasms) had a higher content of crude protein than cultivated lima beans.C. obtusifoliaandE. scandenswere rich in crude lipid and crude fibre. All four wild legume germplasm seed samples appeared to be good sources of minerals: iron, zinc and manganese. While the globulins constituted the major seed proteins inC. obtusifoliaandE. scandens, albumins formed the major seed protein fraction in both germplasms ofP. lunatus.Seed lipids in all the investigated samples contained a large proportion of unsaturated fatty acids with linoleic acid as the predominant fatty acid. With the exception ofE. scandens, the seed materials contained low levels of free phenols, tannins and L-DOPA. Haemagglutinating activity was also assayed.

ISSN:0963-7486    

DOI:10.3109/09637489309017438

出版商:Taylor&Francis    

年代:1993

数据来源: Taylor

摘要:

The blood glucose levels and the corresponding insulin levels in response to three commonly-used vegetables in southern India in a isocarbohydrate meal were compared to the levels achieved in response to 75g of glucose in non-insulin dependent diabetes mellitus patients. The meals contained 73–79g of available carbohydrate, 10–13.5g of protein, 5g of fat and 0.5–1.3g of crude fibre. The vegetables tested were bittergourd (Momordica charantia; group 1), curry leaves (Murrya koiengii; group 2), and drumstick leaves (Moringa oleifera; group 3). The incremental areas of the standard meal without the vegetable and the test meal with any one of the vegetables were significantly reduced (P≤0.05 for groups 1 and 2,P≤0.01 for group 3) compared to 75g of glucose. The blood glucose responses (as % mean±s.e.m.) of meals containing bitter gourd, curry leaves or drumstick leaves were 72±10, 60±7 and 56±4, respectively, compared to 75g of glucose, and 88±7, 97±6 and 79±5, respectively, compared to the standard meal without any vegetables. The plasma insulin responses of test meals and glucose did not differ significantly from each other. It is concluded that the reduced blood glucose response to drumstick leaves is not due to insulin secretion. The factors responsible for these changes need to be evaluated in greater detail.

ISSN:0963-7486    

DOI:10.3109/09637489309017439

出版商:Taylor&Francis    

年代:1993

数据来源: Taylor

摘要:

Simple model systems consisting of butter oil or refined cottonseed oil mixed with melted beeswax and its unsaponifiable components were designed to study hydrolytic and oxidative rancidity during storage. Whole beeswax at 0.5 and 1% (w/w) levels possessed significant pro-hydrolytic activity whilst its unsaponifiable components at 0.25 and 0.5% (w/w) exhibited an anti-hydrolytic effect on butter oil. The addition of whole beeswax at 0.5 and 1% caused no effect on the peroxide and thiobarbituric acid values of butter oil. However, beeswax unsaponifiable components significantly reduced both peroxide and thiobarbituric acid values of stored butter oil.

ISSN:0963-7486    

DOI:10.3109/09637489309017440

出版商:Taylor&Francis    

年代:1993

数据来源: Taylor

摘要:

The main characteristics of cereal weaning foods are their high volume, low energy density and stiff consistency, commonly referred to as dietary bulk. The high dietary bulk properties of traditional starch-based weaning foods in developing countries are a major constraint when it comes to providing young children with enough food, and can be considered one of the diet-related causes of the high prevalence of malnutrition.

ISSN:0963-7486    

DOI:10.3109/09637489309017441

出版商:Taylor&Francis    

年代:1993

数据来源: Taylor

摘要:

The proteolytic changes taking place in muscle proteins during the processing of dry-cured ham were evaluated from the point of view of its increased nutritional quality. Sodium dodecyl sulphate polyacrylamide gel electro-phoresis (SDS-PAGE) revealed the breakdown of several muscle proteins in dry-cured ham. Peptide analysis by both reverse-phase HPLC (RP-HPLC) or free solution capillary electrophoresis (FSCE) confirmed the intense proteolysis. Dry-cured ham also showed large amounts of all the free essential amino acids: valine (221.4 mg/100g muscle), methionine (90.8 mg/100g muscle), isoleucine (155.7 mg/100g muscle), leucine (246.9 mg/100g muscle), phenylalanine (37.0 mg/100g muscle), tryptophan (25.7 mg/100g muscle) and, in particular, lysine (509.0 mg/100g muscle). Thus, dry-cured ham constitutes a concentrated source of essential amino acids of great importance when the energy intake is low or in a poor nutritional quality diet.

ISSN:0963-7486    

DOI:10.3109/09637489309017442

出版商:Taylor&Francis    

年代:1993

数据来源: Taylor