Evaluation of Bioavailability and Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Eastern Wollega, Ethiopia
Habtamu Fekadu,
Fekadu Beyene,
Gulelat Desse Haki
Issue:
Volume 2, Issue 1, January 2014
Pages:
1-12
Received:
28 November 2013
Published:
20 December 2013
Abstract: Purpose-The purpose of this study was to determine the bioavailability and Sensory preference of processed Anchote (Coccinia Abyssinica) tubers grown in Eastern Wollega, Ethiopia. Method-A total of about 6 kilograms uninfected Anchote were collected from 12 famers randomly selected the study site in Jima Arjo woreda, East Wollega Zone, Ethiopia. The samples were packed in polyethylene bags, kept in an ice box, and transported to Food Science research laboratory of Wollega University. Then,samples were mixed for composite analysis and washed by clean water all together. The washed tuber was grouped in to three sections of two kilograms for each section. The first section was used for anti-nutritional analysis, The second section was used for mineral content analysis whereas the third section was used for sensory analysis. The molar ratios for oxalate, calcium, zinc, Iron and phytate were calculated to evaluate the effects of elevated levels of oxalate and phytate in the bioavailability of dietary minerals. Result-The raw, boiled after peeling and boiled before peeling Anchote tubers had respective contents (mg/100g) of Ca 119.50, 115.70, and 118.20; for Fe contents were 5.49, 7.60, and 6.60; for Mg contents were 79.73, 73.50, and 76.47; for Zn contents were 2.23, 2.03, and 2.20; and for P contents were 34.61, 28.12, 25.45. The raw, boiled after peeling and boiled before peeling Anchote tubers had respective contents (mg/100g) of phytate 389.30, 333.63 and 334.74; for oxalate contents were 8.23, 4.23, and 4.66; for tannin contents were 173.55, 102.36 and 121.21; for cyanide contents were 12.67, 8.16 and 11.14. Discussion-In this study, Anchote tubers were found to contain low antinutritional factors, and except phytate. Moreover, there were further reductions of the antinutritional factors during processing. This implies, except phytate high in minerals, thereby improving the bioavailability of zinc and calcium. This study also revealed that, there was significant (P<0.05) taste preference of Anchote boiled before peeling and boiled after peeling, in which 66% of consumers gave priority taste for Anchote boiled before peeling. Therefore, traditional processing method of Anchote boiled before peeling is also effective technique. Conclusion-The raw Anchote tubers were found to contain low antinutritional factors, except phytate. Moreover, there were further reductions of the antinutritional factors during traditional processing. This implies, except phytate which might hinder iron bioavailability, traditional processing enables that the antinutritional factors in the Anchote couldn’t hamper its nutritional value. Therefore, both methods of traditional preparation of Anchote were effective to reduce the levels of antinutritional factors, thereby improving the bioavailability of zinc and calcium. This study also indicated that consumer panels preferred the taste of Anchote boiled before peeling. Therefore traditional processing method of Anchote boiled before peeling is also effective technique and need to be encouraged in terms of consumers preference of Anchote taste.
Abstract: Purpose-The purpose of this study was to determine the bioavailability and Sensory preference of processed Anchote (Coccinia Abyssinica) tubers grown in Eastern Wollega, Ethiopia. Method-A total of about 6 kilograms uninfected Anchote were collected from 12 famers randomly selected the study site in Jima Arjo woreda, East Wollega Zone, Ethiopia. Th...
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Fast Food Consumption Drift in Pakistani Population
Noor Jahan,
Mehjabeen,
Fakhsheena Anjum,
Sana Ghayas,
Hina Yasin,
M. Sajid,
S. M. Zubair Qasmi,
Umair Akhtar,
Umar Akram,
Haider Raza,
Ahmed Ali,
Talha Rana
Issue:
Volume 2, Issue 1, January 2014
Pages:
13-18
Received:
10 December 2013
Published:
10 January 2014
Abstract: Objective: To appraise the use of various fast foods in different age groups among males and females and study its drift in Pakistani population. Method: The study was conducted from February to June 2013 in Karachi, Pakistan on a structured questionnaire. A total of n=489 individuals participated in this study among which n= 222 were males and n= 267 were females whose ages were grouped as <18 years, 18-40 years and >40 years. Fast food was categorized as fries, burgers, rolls, chicken broast and pizza whereas fibrous and vegetable diet included all vegetables in this study. Different types of diseases i.e. diabetes, asthma, hypertension, allergy, GI disorders and skin infections were also enquired about from the respondents consuming fast food. Result: The diet comprising fast food is high in energy and energy density. Fast food consumption has been reported to go along with large amounts of soft drinks which not only augments the weight of the individuals but also put them at danger to different kinds of ailments. In our study, both the genders were reported to take fast food on weekly basis, highest consumed in the age group of 18-40 years. Most popular fast food consumed among the females (n=63) was fries + burger and that in males (n=69) was more than one type of fast food. The consumption of cold drinks with fast food was seen more in males (n=105) than in females (n=90) and mostly in the age group of 18-40 years (males n=72 and females n=45). The consumption of fast food more than one time was observed more in the males. Both the genders belonged to age group of 18-40 years who exercised regularly. The frequency of use of fibrous/vegetable diet was higher in females (n=90) as compared to the male gender (n=117) in the age group of 18-40 years (p=0.033, χ2= 8.706). It was observed that the increase in weight was more in females under 18 years of age and more in males of age 18-40 years. It was also found that overall (n=72) males and (n=81) females were suffering from various diseases and yet were consuming fast food. Conclusion: Frequent fast food consumption may contribute to weight gain and with a sedentary life style can put the individuals at stake of different kinds of diseases and high health burden. Knowledge regarding healthy diet and healthy life style can contribute towards a society of people with better productivity and economy.
Abstract: Objective: To appraise the use of various fast foods in different age groups among males and females and study its drift in Pakistani population. Method: The study was conducted from February to June 2013 in Karachi, Pakistan on a structured questionnaire. A total of n=489 individuals participated in this study among which n= 222 were males and n= ...
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Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area
Charles Tortoe,
Papa Toah Akonor,
Stephen Nketia,
Margaret Owusu,
Mary Glover-Amengor,
Lynda Hagan,
Emmanuel Otoo
Issue:
Volume 2, Issue 1, January 2014
Pages:
19-23
Received:
12 February 2014
Published:
28 February 2014
Abstract: Deep-fried crisps snack developed from yam (Dioscorearotundata) was evaluated for its sensory characteristics and consumer acceptability. The crisps were developed from two Ghanaian common varieties of white yam (pona and dente) using eight different seasonings. These were subjected to a sensory evaluation using 25 trained panelists to assess colour, crispiness, aroma, taste and overall acceptability. Subsequently, the two most preferred yam seasoned crisps were selected for a consumer acceptability survey using 158 respondents. In the sensory evaluation, significant difference (p<0.05) was established for crispiness, taste and overall acceptability of the crisps. Ginger and shrimp seasoned crisps from pona variety was the most preferred. Regression analysis showed that taste and crispiness significantly influenced the selection of the most preferred products. In the consumer acceptability campaign, the two differently seasoned crisps were rated similarly (p>0.05), although more respondents preferred the ginger seasoned crisps. Preference for the two seasoned crisps was markedly different among males and females but quite akin, considering other demographic parameters.
Abstract: Deep-fried crisps snack developed from yam (Dioscorearotundata) was evaluated for its sensory characteristics and consumer acceptability. The crisps were developed from two Ghanaian common varieties of white yam (pona and dente) using eight different seasonings. These were subjected to a sensory evaluation using 25 trained panelists to assess colou...
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