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A preliminary study of the effects of an extract of Ligularia fischeri leaves on type II collagen-induced arthritis in DBA/1J mice

Choi EM, Kim YH

Food Chem Toxicol, 2008 Jan;46(1):375-9.
PMID: 17904263 DOI: 10.1016/j.fct.2007.08.018

The present study was undertaken to determine whether Ligularia fischeri leaf extract (LF) is efficacious against collagen-induced arthritis (CIA) in mice. DBA/1J mice were immunized with bovine type II collagen and treated with LF (100 and 200 mg/kg) for 49 days. Mice were assessed regularly for signs of arthritis and the levels of rheumatoid factor, anti-type II collagen antibody, cytokines, AST, ALT, and creatinine in serum were also examined after the animals were killed. The arthritis score and paw edema were markedly suppressed in the groups treated with LF. Moreover, levels of rheumatoid factor, anti-type II collagen antibody, tumor necrosis factor-alpha, interleukin (IL)-1, and IL-6 in sera were reduced by LF administration. These data suggest that L. fischeri might be effective for the treatment of inflammatory arthritis like human rheumatoid arthritis.

Matched MeSH terms: Food Analysis
The protein nutritive quality of ikan bilis (Stolephorus spp.)

Chong YH, Soh CC

Med J Malaya, 1966 Mar;20(3):230-3.
PMID: 4223072
Matched MeSH terms: Food Analysis*
Fulltext Omics-Based Analytical Approaches for Assessing Chicken Species and Breeds in Food Authentication

Dirong G, Nematbakhsh S, Selamat J, Chong PP, Idris LH, Nordin N, et al.

Molecules, 2021 Oct 28;26(21).
PMID: 34770913 DOI: 10.3390/molecules26216502

Chicken is known to be the most common meat type involved in food mislabeling and adulteration. Establishing a method to authenticate chicken content precisely and identifying chicken breeds as declared in processed food is crucial for protecting consumers' rights. Categorizing the authentication method into their respective omics disciplines, such as genomics, transcriptomics, proteomics, lipidomics, metabolomics, and glycomics, and the implementation of bioinformatics or chemometrics in data analysis can assist the researcher in improving the currently available techniques. Designing a vast range of instruments and analytical methods at the molecular level is vital for overcoming the technical drawback in discriminating chicken from other species and even within its breed. This review aims to provide insight and highlight previous and current approaches suitable for countering different circumstances in chicken authentication.

Matched MeSH terms: Food Analysis/methods
Fulltext Sugars and sweeteners: science, innovations, and consumer guidance for Asia

Drewnowski A, Tappy L, Forde CG, McCrickerd K, Tee ES, Chan P, et al.

Asia Pac J Clin Nutr, 2019;28(3):645-663.
PMID: 31464412 DOI: 10.6133/apjcn.201909_28(3).0025

BACKGROUND AND OBJECTIVES: Rising obesity in Southeast Asia, one consequence of economic growth, has been linked to a rising consumption of energy from added sugars. This symposium, organized by ILSI Southeast Asia, explored regional issues related to dietary sugars and health and identified ways in which these issues could be addressed by regional regulatory agencies, food producers, and the consumer.
METHODS AND STUDY DESIGN: Papers on the following topics were presented: 1) current scientific evidence on the effects of sugars and non-caloric sweeteners on body weight, health, and eating behaviors; 2) innovations by food producers to reduce sugar consumption in the region; 3) regional dietary surveillance of sugar consumption and suggestions for consumer guidance. A panel discussion explored effective approaches to promote healthy eating in the region.
RESULTS: Excessive consumption of energy in the form of added sugars can have adverse consequences on diet quality, lipid profiles, and health. There is a need for better surveillance of total and added sugars intakes in selected Southeast Asian countries. Among feasible alternatives to corn sweeteners (high fructose corn syrup) and cane sugar are indigenous sweeteners with low glycemic index (e.g., coconut sap sugar). Their health benefits should be examined and regional sugar consumption tracked in detail. Product reformulation to develop palatable lower calorie alternatives that are accepted by consumers continues to be a challenge for industry and regulatory agencies.
CONCLUSIONS: Public-private collaborations to develop healthy products and effective communication strategies can facilitate consumer acceptance and adoption of healthier foods.

Matched MeSH terms: Food Analysis*
Fulltext Detection of Butter Adulteration with Lard by Employing (1)H-NMR Spectroscopy and Multivariate Data Analysis

Fadzillah NA, Man Yb, Rohman A, Rosman AS, Ismail A, Mustafa S, et al.

J Oleo Sci, 2015;64(7):697-703.
PMID: 25994556 DOI: 10.5650/jos.ess14255

The authentication of food products from the presence of non-allowed components for certain religion like lard is very important. In this study, we used proton Nuclear Magnetic Resonance ((1)H-NMR) spectroscopy for the analysis of butter adulterated with lard by simultaneously quantification of all proton bearing compounds, and consequently all relevant sample classes. Since the spectra obtained were too complex to be analyzed visually by the naked eyes, the classification of spectra was carried out.The multivariate calibration of partial least square (PLS) regression was used for modelling the relationship between actual value of lard and predicted value. The model yielded a highest regression coefficient (R(2)) of 0.998 and the lowest root mean square error calibration (RMSEC) of 0.0091% and root mean square error prediction (RMSEP) of 0.0090, respectively. Cross validation testing evaluates the predictive power of the model. PLS model was shown as good models as the intercept of R(2)Y and Q(2)Y were 0.0853 and -0.309, respectively.

Matched MeSH terms: Food Analysis/methods*
Application of FTIR-ATR spectroscopy coupled with multivariate analysis for rapid estimation of butter adulteration

Fadzlillah NA, Rohman A, Ismail A, Mustafa S, Khatib A

J Oleo Sci, 2013;62(8):555-62.
PMID: 23985484

In dairy product sector, butter is one of the potential sources of fat soluble vitamins, namely vitamin A, D, E, K; consequently, butter is taken into account as high valuable price from other dairy products. This fact has attracted unscrupulous market players to blind butter with other animal fats to gain economic profit. Animal fats like mutton fat (MF) are potential to be mixed with butter due to the similarity in terms of fatty acid composition. This study focused on the application of FTIR-ATR spectroscopy in conjunction with chemometrics for classification and quantification of MF as adulterant in butter. The FTIR spectral region of 3910-710 cm⁻¹ was used for classification between butter and butter blended with MF at various concentrations with the aid of discriminant analysis (DA). DA is able to classify butter and adulterated butter without any mistakenly grouped. For quantitative analysis, partial least square (PLS) regression was used to develop a calibration model at the frequency regions of 3910-710 cm⁻¹. The equation obtained for the relationship between actual value of MF and FTIR predicted values of MF in PLS calibration model was y = 0.998x + 1.033, with the values of coefficient of determination (R²) and root mean square error of calibration are 0.998 and 0.046% (v/v), respectively. The PLS calibration model was subsequently used for the prediction of independent samples containing butter in the binary mixtures with MF. Using 9 principal components, root mean square error of prediction (RMSEP) is 1.68% (v/v). The results showed that FTIR spectroscopy can be used for the classification and quantification of MF in butter formulation for verification purposes.

Matched MeSH terms: Food Analysis/methods*
Comparison assessment between SIM and MRM mode in the analysis of 3-MCPD ester, 2-MCPD ester and glycidyl ester

Goh KM, Wong YH, Ang MY, Yeo SCM, Abas F, Lai OM, et al.

Food Res Int, 2019 07;121:553-560.
PMID: 31108780 DOI: 10.1016/j.foodres.2018.12.013

The detection of 3- and 2-MCPD ester and glycidyl ester was transformed from selected ion monitoring (SIM) mode to multiple reaction monitoring (MRM) mode by gas chromatography triple quadrupole spectrometry. The derivatization process was adapted from AOCS method Cd 29a-13. The results showed that the coefficient of determination (R2) of all detected compounds obtained from both detection mode was comparable, which falls between 0.997 and 0.999. The limit of detection and quantification (LOD and LOQ) were improved in MRM mode as compared to SIM mode. In MRM mode, the LOD of 3- and 2-MCPD ester was achieved 0.01 mg/kg while the LOQ was 0.05 mg/kg. Besides, LOD and LOQ of glycidyl ester were 0.024 and 0.06 mg/kg respectively. A blank spiked with MCPD esters (0.03, 0.10 and 0.50 mg/kg) and GE (0.06, 0.24 and 1.20 mg/kg) were chosen for repeatability and recovery tests. MRM mode showed better repeatability in area ratio and recovery with relative standard deviation (RSD %) food samples from different category were performed by repeated injections in both detection modes. Briefly, the contaminants from crude palm oil, mustard and olive oil were present in minute amount which below the LOD or LOQ in both detection modes. Sample from chocolate and infant formula products showed certain level of MCPD esters and GE, and their detection was more precisely quantitated based on MRM mode. Besides, margarine products showed a higher level of contaminations due to the high fat content in these products. MRM mode detection was proven to provide precise data with low RSD % in different food matrices. MRM mode detection was robust and selective for MCPD esters and GE analyses, it should be applied to determine the concentration of MCPD esters and GE contaminations in food.

Matched MeSH terms: Food Analysis
Effects of washing pre-treatment on mercury concentration in fish tissue

Hajeb P, Jinap S

Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2009 Oct;26(10):1354-61.
PMID: 19690999 DOI: 10.1080/02652030903150567

The objective of this study was to examine the effect of washing pre-treatment on mercury concentration in fish fillet. Response surface methodology was used to investigate the influence of three variables, pH (1-6.5), NaCl (0-1% w/v) and exposure time (5-30 min) by using a three-factor central composite design. The aim was to obtain the best possible combination of these variables in order to reduce mercury in fish fillet. The experimental data were adequately fitted into a second-order polynomial model with multiple regression coefficients (R(2)) of 0.961. The results indicated that the reduction of mercury in fish flesh significantly depends on the pH of the solution used. The overall optimal condition resulting in the maximum mercury reduction in fish fillet was obtained at a combined level pH of 2.79, NaCl of 0.5% and exposure time of 13.5 min. The optimized protocol produced a solution that can reduce mercury from raw fish fillet up to 81%.

Matched MeSH terms: Food Analysis
Fulltext Fabrication of an electrochemical sensor based on gold nanoparticles/carbon nanotubes as nanocomposite materials: determination of myricetin in some drinks

Hajian R, Yusof NA, Faragi T, Shams N

PLoS One, 2014;9(5):e96686.
PMID: 24809346 DOI: 10.1371/journal.pone.0096686

In this paper, the electrochemical behavior of myricetin on a gold nanoparticle/ethylenediamine/multi-walled carbon-nanotube modified glassy carbon electrode (AuNPs/en/MWCNTs/GCE) has been investigated. Myricetin effectively accumulated on the AuNPs/en/MWCNTs/GCE and caused a pair of irreversible redox peaks at around 0.408 V and 0.191 V (vs. Ag/AgCl) in 0.1 mol L-1 phosphate buffer solution (pH 3.5) for oxidation and reduction reactions respectively. The heights of the redox peaks were significantly higher on AuNPs/en/MWNTs/GCE compare with MWCNTs/GC and there was no peak on bare GC. The electron-transfer reaction for myricetin on the surface of electrochemical sensor was controlled by adsorption. Some parameters including pH, accumulation potential, accumulation time and scan rate have been optimized. Under the optimum conditions, anodic peak current was proportional to myricetin concentration in the dynamic range of 5.0×10-8 to 4.0×10-5 mol L-1 with the detection limit of 1.2×10-8 mol L-1. The proposed method was successfully used for the determination of myricetin content in tea and fruit juices.

Matched MeSH terms: Food Analysis
Assessment of the migration potential of nanosilver from nanoparticle-coated low-density polyethylene food packaging into food simulants

Hannon JC, Kerry JP, Cruz-Romero M, Azlin-Hasim S, Morris M, Cummins E

Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2016;33(1):167-78.
PMID: 26523861 DOI: 10.1080/19440049.2015.1114184

An experimental nanosilver-coated low-density polyethylene (LDPE) food packaging was incubated with food simulants using a conventional oven and tested for migration according to European Commission Regulation No. 10/2011. The commercial LDPE films were coated using a layer-by-layer (LbL) technique and three levels of silver (Ag) precursor concentration (0.5%, 2% and 5% silver nitrate (AgNO3), respectively) were used to attach antimicrobial Ag. The experimental migration study conditions (time, temperature and food simulant) under conventional oven heating (10 days at 60°C, 2 h at 70°C, 2 h at 60°C or 10 days at 70°C) were chosen to simulate the worst-case storage period of over 6 months. In addition, migration was quantified under microwave heating. The total Ag migrant levels in the food simulants were quantified by inductively coupled plasma-atomic emission spectroscopy (ICP-AES). Mean migration levels obtained by ICP-AES for oven heating were in the range 0.01-1.75 mg l(-1). Migration observed for microwave heating was found to be significantly higher when compared with oven heating for similar temperatures (100°C) and identical exposure times (2 min). In each of the packaging materials and food simulants tested, the presence of nanoparticles (NPs) was confirmed by scanning electron microscopy (SEM). On inspection of the migration observed under conventional oven heating, an important finding was the significant reduction in migration resulting from the increased Ag precursor concentration used to attach Ag on the LDPE LbL-coated films. This observation merits further investigation into the LbL coating process used, as it suggests potential for process modifications to reduce migration. In turn, any reduction in NP migration below regulatory limits could greatly support the antimicrobial silver nanoparticle (AgNP)-LDPE LbL-coated films being used as a food packaging material.

Matched MeSH terms: Food Analysis*
Fulltext Dual resonant frequencies effects on an induction-based oil palm fruit sensor

Harun NH, Misron N, Mohd Sidek R, Aris I, Wakiwaka H, Tashiro K

Sensors (Basel), 2014;14(11):21923-40.
PMID: 25414970 DOI: 10.3390/s141121923

As the main exporter in the oil palm industry, the need to improve the quality of palm oil has become the main interest among all the palm oil millers in Malaysia. To produce good quality palm oil, it is important for the miller to harvest a good oil palm Fresh Fruit Bunch (FFB). Conventionally, the main reference used by Malaysian harvesters is the manual grading standard published by the Malaysian Palm Oil Board (MPOB). A good oil palm FFB consists of all matured fruitlets, aged between 18 to 21 weeks of antheses (WAA). To expedite the harvesting process, it is crucial to implement an automated detection system for determining the maturity of the oil palm FFB. Various automated detection methods have been proposed by researchers in the field to replace the conventional method. In our preliminary study, a novel oil palm fruit sensor to detect the maturity of oil palm fruit bunch was proposed. The design of the proposed air coil sensor based on the inductive sensor was further investigated mainly in the context of the effect of coil diameter to improve its sensitivity. In this paper, the sensitivity of the inductive sensor was further examined with a dual flat-type shape of air coil. The dual air coils were tested on fifteen samples of fruitlet from two categories, namely ripe and unripe. Samples were tested within 20 Hz to 10 MHz while evaluations on both peaks were done separately before the gap between peaks was analyzed. A comparative analysis was conducted to investigate the improvement in sensitivity of the induction-based oil palm fruit sensor as compared to previous works. Results from the comparative study proved that the inductive sensor using a dual flat-type shape air coil has improved by up to 167%. This provides an indication in the improvement in the coil sensitivity of the palm oil fruit sensor based on the induction concept.

Matched MeSH terms: Food Analysis/instrumentation*
Chemical composition and physicochemical properties of green banana (Musa acuminata x balbisiana Colla cv. Awak) flour

Haslinda WH, Cheng LH, Chong LC, Noor Aziah AA

Int J Food Sci Nutr, 2009;60 Suppl 4:232-9.
PMID: 19449278 DOI: 10.1080/09637480902915525

Flour was prepared from peeled and unpeeled banana Awak ABB. Samples prepared were subjected to analysis for determination of chemical composition, mineral, dietary fibre, starch and total phenolics content, antioxidant activity and pasting properties. In general, flour prepared from unpeeled banana was found to show enhanced nutrition values with higher contents of mineral, dietary fibre and total phenolics. Hence, flour fortified with peel showed relatively higher antioxidant activity. On the other hand, better pasting properties were shown when banana flour was blended with peel. It was found that a relatively lower pasting temperature, peak viscosity, breakdown, final viscosity and setback were evident in a sample blended with peel.

Matched MeSH terms: Functional Food/analysis*
Chemical and Chemometric Methods for Halal Authentication of Gelatin: An Overview

Hassan N, Ahmad T, Zain NM

J Food Sci, 2018 Dec;83(12):2903-2911.
PMID: 30440088 DOI: 10.1111/1750-3841.14370

The issue of food authenticity has become a concern among religious adherents, particularly Muslims, due to the possible presence of nonhalal ingredients in foods as well as other commercial products. One of the nonhalal ingredients that commonly found in food and pharmaceutical products is gelatin which extracted from porcine source. Bovine and fish gelatin are also becoming the main commercial sources of gelatin. However, unclear information and labeling regarding the actual sources of gelatin in food and pharmaceutical products have become the main concern in halal authenticity issue since porcine consumption is prohibited for Muslims. Hence, numerous analytical methods involving chemical and chemometric analysis have been developed to identify the sources of gelatin. Chemical analysis techniques such as biochemical, chromatography, electrophoretic, and spectroscopic are usually combined with chemometric and mathematical methods such as principal component analysis, cluster, discriminant, and Fourier transform analysis for the gelatin classification. A sample result from Fourier transform infrared spectroscopy analysis, which combines Fourier transform and spectroscopic technique, is included in this paper. This paper presents an overview of chemical and chemometric methods involved in identification of different types of gelatin, which is important for halal authentication purposes.

Matched MeSH terms: Food Analysis
Fulltext Cadmium and lead in blood cockle (Anadara granosa) from Asajaya, Sarawak, Malaysia

Hossen MF, Hamdan S, Rahman MR

ScientificWorldJournal, 2014;2014:924360.
PMID: 25538965 DOI: 10.1155/2014/924360

The concentrations were ranged from 1.35 ± 0.16 to 2.22 ± 0.34 µg/g (dry weight) and 2.65 ± 0.34 to 4.36 ± 0.53 µg/g (dry weight) for Cd and Pb, respectively, in blood cockle Anadara granosa from four sites of Sabang River, namely, Kampung Sambir, Kampung Tambirat, Beliong Temple, and Kampung Tanjung Apong, which are located at Asajaya, Sarawak, Malaysia. All values exceeded safety limits set by Malaysian Food Regulation (1985). It may be the cause of serious human health problems after long term consumption. Thus, consumer should have consciousness about such type of seafood from mentioned sites and need further investigation.

Matched MeSH terms: Food Analysis*
Characterization of Polar and Non-Polar Compounds of House Edible Bird's Nest (EBN) from Johor, Malaysia

Hun Lee T, Hau Lee C, Alia Azmi N, Kavita S, Wong S, Znati M, et al.

Chem Biodivers, 2020 Jan;17(1):e1900419.
PMID: 31721431 DOI: 10.1002/cbdv.201900419

This work investigated the polar (PC: protein, amino acid and metabolite) and non-polar (NPC: fatty acid) compounds and bioactivity characteristics of the EBN harvested from the state of Johor in Malaysia. The electrophoretic gels exhibited 15 protein bands (16-173 kD) with unique protein profile. Amino acids analysis by AccQ⋅Tag method revealed 18 types of amino acids in EBN. Metabolite profiling was performed using High-Performance Liquid Chromatography coupled with Quadrupole Time-of-Flight Mass Spectrometer (HPLC-QTOF/MS) technique and a total of 54 compounds belonging to different groups were detected and identified. These findings help to uncover the relation of therapeutic activity of EBN. The EBN was further extracted with AcOEt and BuOH. The AcOEt extract was fractionated into three fractions (F1 -F3 ), and the high triglyceride content in F2 was verified by gC-FID. The three groups of fatty acids discovered in EBN are 48.43 % of poly-unsaturated (PUFA), 25.35 % of saturated fatty acids (SFA) and 24.74 % of mono-unsaturated fat (MUFA). This is the first time to report results ofEBN, BuOH, and AcOEt extracts and of fraction F2 (TEBN) on their analysis for their antioxidant activities by DPPH, ABTS and catalase assay and for their paraoxonase and anti-tyrosinase activities. The results showed that TEBN exhibited the significant bioactivity in all assays. These findings suggest that TEBN is a good source for natural bioactive compounds in promoting body vigor. Current work widened the content of EBN especially on the triglyceride and also marked the content of specific location (Johor, Malaysia) of EBN origin.

Matched MeSH terms: Food Analysis*
An RP-HPLC-UV method with SPE for cefotaxime in all-in-one total parenteral nutritional admixtures: application to stability studies

Iqbal MS, Bahari MB, Darwis Y, Iqbal MZ, Hayat A, Venkatesh G

J AOAC Int, 2013 6 19;96(2):290-4.
PMID: 23767352

A simple and selective RP-HPLC-UV method with SPE was developed and validated for the quantification of cefotaxime in all-in-one total parenteral nutrition (AIO-TPN) admixtures. Chromatographic separation was achieved on a 5 pm particle size C18 DB column (250 x 4.6 mm id) using the mobile phase ammonium acetate (25 mM, pH 4.0)-50% acetonitrile in methanol (80 + 20, v/v). The flow rate was 0.9 mL/min and the detection wavelength was 254 nm. The analyte was extracted from AIO-TPN admixtures by means of an SPE method. The cefotaxime calibration curve was linear over a concentration range of 100-1400 microg/mL with a correlation coefficient of > or = 0.9994. The intraday accuracy and precision for cefotaxime were < or = -3.15 and < or = 3.08%, respectively, whereas the interday accuracy and precision were < or = -2.48 and < or = 2.25%, respectively. The method was successfully applied to stability studies of cefotaxime in the presence of micronutrients together with low and high concentrations of macronutrients in AIO-TPN admixtures. Cefotaxime was degraded by 13.00 and 26.05% at room temperature (25 +/- 2 degrees C) after 72 h in low and high macronutrient concentration formulations of AIO-TPN admixtures, respectively. The values of cefotaxime degradation rates for low and high macronutrient concentration formulations of AIO-TPN admixtures were -0.164 and -0.353, respectively. These results indicated that there was a higher rate of degradation in the AIO-TPN admixture formulations containing high concentrations of macronutrients.

Matched MeSH terms: Food Analysis/methods; Food Analysis/standards
Aroma profile of a traditionally fermented butter (smen)

Iradukunda C, Aida WMW, Ouafi AT, Barkouch Y, Boussaid A

J Dairy Res, 2018 Feb;85(1):114-120.
PMID: 29468995 DOI: 10.1017/S0022029917000796
Matched MeSH terms: Food Analysis
Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system

Ismail I, Hwang YH, Joo ST

Food Chem, 2020 Aug 01;320:126656.
PMID: 32224424 DOI: 10.1016/j.foodchem.2020.126656

The influence of temperature-time combinations on non-volatile compound and taste traits of beef semitendinosus muscles tested by the electronic tongue was studied. Single-stage sous-vide at 60 and 70 °C (6 and 12 h), and two-stage sous-vide that sequentially cooked at 45 °C (3 h) and 60 °C (either 3 or 9 h) were compared with traditional cooking at 70 °C (30 min). Umami was better explained in the given model of partial least squares regression than astringency, sourness, saltiness, bitterness, and richness. Sous-vide at 70 °C for 12 h characterized the most umami, likely adenosine-5'-monophosphate (AMP) and guanosine-5'-monophosphate (GMP) as significant contributors. Two-stage sous-vide projected higher histidine, leucine, inosine, and hypoxanthine with the astringent and sour taste significant after 6 and 12 h cooking, respectively. Equivalent umami concentration (EUC) between umami amino acids and umami nucleotides showed a strong relationship to umami taste assessed by the electronic tongue.

Matched MeSH terms: Food Analysis/methods*
Glutamate. Its applications in food and contribution to health

Jinap S, Hajeb P

Appetite, 2010 Aug;55(1):1-10.
PMID: 20470841 DOI: 10.1016/j.appet.2010.05.002

This article reviews application of glutamate in food and its benefits and role as one of the common food ingredients used. Monosodium glutamate is one of the most abundant naturally occurring amino acids which frequently added as a flavor enhancer. It produced a unique taste that cannot be provided by other basic taste (saltiness, sourness, sweetness and bitterness), referred to as a fifth taste (umami). Glutamate serves some functions in the body as well, serving as an energy source for certain tissues and as a substrate for glutathione synthesis. Glutamate has the potential to enhance food intake in older individuals and dietary free glutamate evoked a visceral sensation from the stomach, intestine and portal vein. Small quantities of glutamate used in combination with a reduced amount of table salt during food preparation allow for far less salt to be used during and after cooking. Because glutamate is one of the most intensely studied food ingredients in the food supply and has been found safe, the Joint Expert Committee on Food Additives of the United Nations Food and Agriculture Organization and World Health Organization placed it in the safest category for food additives. Despite a widespread belief that glutamate can elicit asthma, migraine headache and Chinese Restaurant Syndrome (CRS), there are no consistent clinical data to support this claim. In addition, findings from the literature indicate that there is no consistent evidence to suggest that individuals may be uniquely sensitive to glutamate.

Matched MeSH terms: Food Analysis
Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powdered weaning foods

Jirapa P, Normah H, Zamaliah MM, Asmah R, Mohamad K

Plant Foods Hum Nutr, 2001;56(3):203-16.
PMID: 11442221

Amino acid profiles, protein digestibility, corrected amino acid scores (PDCAAS), chemical scores, essential amino acid indexes, and calculated biological values of controlcowpea flour (CCF), germinated cowpea flour (GCF) prepared from cowpeas germinated at 25 degrees C for either 24 h or 48 h and weaning foods prepared from cowpea flours were determined. Locally available rice, cowpea flour, banana-pumpkin slurry, and skim milk powder and sucrose in the ratio 35:35:15:15:5 were used to formulate weaning food containing not less than 15% protein. The ingredients were cooked into a slurry and oven-dried to produce flakes. The nutritional and sensory qualities of the weaning products were evaluated. Germination had little effect on the amino acid profile of cowpeas. In vitro protein quality and starch digestibility were improved in germinated cowpea flour. The PDCAAS of 24 h germinated cowpea flour (GCF) weaning food was higher (55.49%) than CCF-weaning food (46.74%). Vitamin A activity in 24 h GCF weaning food was higher than in CCF-weaning food. In vitro starch digestibilities of 24 h GCF and 48 h GCF-weaning foods were higher than that of CCF weaning food. The 24 h GCF-weaning food which had a higher overall acceptability score by sensory panelist than 48 h GCF and CCF-weaning food is recommended for household consumption.

Matched MeSH terms: Food Analysis; Infant Food/analysis*

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