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Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour

Ho LH, Abdul Aziz NA, Azahari B

Food Chem, 2013 Aug 15;139(1-4):532-9.
PMID: 23561142 DOI: 10.1016/j.foodchem.2013.01.039

The physico-chemical and sensorial properties of the control (BCtr), commercial wheat flour (CWF) bread substituted with 10% BPF (banana pseudo-stem flour) (B10BPF) and B10BPF with added 0.8% w/w (flour weight basis) xanthan gum (XG) or sodium carboxymethylcellulose (CMC) (B10BPFXG and B10BPFCMC, respectively) were examined. The proximate analyses revealed that the composite bread had significantly higher moisture, ash, crude fibre, soluble, insoluble and total dietary fibre contents but lower protein, fat and carbohydrate contents than the BCtr. Bread incorporated with BPF resulted in a lower volume, darker crumb and lighter crust colour than the BCtr. The addition of CMC improved the bread volume. All breads containing BPF had greater total phenolics, and antioxidant properties than the control bread. Sensory evaluation indicated that the B10BPFCMC bread had the highest acceptability.

Matched MeSH terms: Nutritive Value
Influence of gamma-radiation on the nutritional and functional qualities of lotus seed flour

Bhat R, Sridhar KR, Karim AA, Young CC, Arun AB

J Agric Food Chem, 2009 Oct 28;57(20):9524-31.
PMID: 19778060 DOI: 10.1021/jf902287e

In the present study, we investigated the physicochemical and functional properties of lotus seed flour exposed to low and high doses of gamma-radiation (0-30 kGy; the dose recommended for quarantine and hygienic purposes). The results indicated raw seed flour to be rich in nutrients with minimal quantities of antinutritional factors. Irradiation resulted in a dose-dependent increase in some of the proximal constituents. The raw and gamma-irradiated seeds meet the Food and Agricultural Organization-World Health Organization recommended pattern of essential amino acids. Some of the antinutritional factors (phytic acid, total phenolics, and tannins) were lowered with gamma-irradiation, while the seed flours were devoid of lectins, L-3,4-dihydroxyphenylalanine, and polonium-210. The functional properties of the seed flour were significantly improved with gamma-radiation. gamma-radiation selectively preserved or improved the desired nutritional and functional traits of lotus seeds, thus ensuring a safe production of appropriate nutraceutically valued products.

Matched MeSH terms: Nutritive Value
Fulltext Hummingbird-Leaves-Reared Black Soldier Fly Prepupae: Assessment of Nutritional and Heavy Metal Compositions

Kuppusamy G, Kong CK, Segaran GC, Tarmalingam E, Herriman M, Ismail MF, et al.

Biology (Basel), 2020 Sep 05;9(9).
PMID: 32899563 DOI: 10.3390/biology9090274

Black soldier fly (BSF) larva is an attractive animal feed replacer due to its noticeable nutritional content. However, the conventional rearing method often resulted in BSF with undesirably high heavy metal residues that are harmful to animals. In this work, putrefied Sesbania grandiflora (S. Grandiflora) leaves were employed as feed to rear BSF larvae. The resultant BSF prepupae were found to contain 43.5% protein and 16.7% fat, reflecting a comparable protein content and a 2-fold reduction in crude fat than those reared using conventional kitchen waste. Moreover, high quantities of arginine (25.4 g/kg dry matter basis (DM)), carnitine (32.9 g/kg DM), and short-chain fatty acids, including lauric (40.00%), palmitic (19.20%), and oleic (12.10%) acids, have also been noticed in the BSF prepupae. Furthermore, the BSF larvae have been recorded with 0.185 mg/kg chromium, 0.380 mg/kg selenium, and mercury below the detection limit, which is far lower than those reared using conventional kitchen and agricultural wastes (≈1.7 mg/kg chromium, 1.2 mg/kg selenium, and 0.2 mg/kg mercury). Overall, the study shows that the nutritional quality of BSF prepupae is extensively improved when using S. Grandiflora as their feed. The resultant BSF prepupae may serve as an alternative feed for animal rearing.

Matched MeSH terms: Nutritive Value
Phototrophic purple bacteria as feed supplement on the growth, feed utilization and body compositions of Malaysian mahseer, tor tambroides juveniles

Nor Hafizah Zakaria, Mohammad Mustafizur Rahman, Ahmed Jalal Khan Chowdhury, Zaima Azira Zainal Abidin

Sains Malaysiana, 2016;45:135-140.

The application of microbial techniques in aquaculture has been playing a vital role to increase the production yield by improving the nutritional values of the targeted fish. Phototrophic purple bacteria as single cell protein (SCP) appears to be a promising substitution for protein rich supplement for aquaculture feeds making them a promising growth enhancer in aquaculture industry. Two species of phototrophic purple bacteria, Marichromatium sp. and Rhodopseudomonas sp. were used in the commercial diet to compare the growth, survival rate and feed utilizationon for Tor tambroides juvenile. Purple bacteria were isolated from mangrove sediment and fish tank and mass cultured using 112 synthetic media under anaerobic light condition. Bacterial cells were included in the diets by mixing the fresh biomass with the crushed commercial pellet, re-pelleted and air-dried. The experimental diets were fed to the fingerlings twice per day for 10 weeks to satiation level. The results showed that there were trends of increased growth, better survival rate and improved feed conversion ratio when fed with diet 1 (Marichromatium sp.) compared with other diets. There was significant difference (p<0.05) between the sampling days. The specific growth rate and weight gain of the fish fed with diet 1 were 0.49 % and 4.92 g, respectively, compared to 0.42% and 4.11 g from the control. This study suggested that purple bacteria could be used in feed formulation as a supplement to promote growth and survival of freshwater fishes in Malaysia.

Matched MeSH terms: Nutritive Value
Fulltext Changes in chemical composition and amino acid content of Soy Protein Isolate (SPI) from tempeh

Wan Saidatul Syida, W.K., Normah, I., Noriham, A., Mohd Yusuf, M.

International Food Research Journal, 2018;25(4):1528-1533.
MyJurnal

Processing of soybeans to other products and consumption of soy products is increasing worldwide mainly due to acclaimed health benefits. Processing can alter soybean sensory appeal, nutritive value and potentially affect consumer health. Rhizopus oligosporus was used to ferment soybean for 3 days. The tempeh flour (TF) was produced form tempeh while defatted tempeh flour (DTF) was then produced from TF by immersing in hexane solvent while soy protein isolate (SPI) was prepared from DTF by using alkali and acid followed by neutralization treatment. In this study, nutritional properties and amino acid content of tempeh, TF, DTF and SPI were determined. Therefore, the objective of this study is was to evaluate the effect of each treatment on the chemical composition and amino acid content for all the samples. The results showed that the nutritional properties (total ash, moisture, crude fat, total carbohydrate and crude fibre) were reduced significantly (p < 0.05) except for protein content. Protein content was significantly (p < 0.05) increased by 50.5% in SPI. For amino acid content, the results obtained showed that SPI contain highest amount of essential and non-essential amino acid followed by DTF, Tempeh and TF. Glutamic acid was found to be the highest amino acid component in all samples. The evaluation from the results showed that SPI can be considered as potential functional food ingredients.

Matched MeSH terms: Nutritive Value
Lactobacillus fermentum LAB 9-fermented soymilk with enriched isoflavones and antioxidants improved memory in vivo

Mohamad Fakri E, Lim S, Musa N, Hazizul Hasan M, Adam A, Ramasamy K

Sains Malaysiana, 2016;45:1289-1297.

This study examined lactic acid bacteria (LAB)-fermented soymilk for their ability in hydrolyzing glucosides to aglycones
and corresponding antioxidant capacity and memory enhancing effect. Twelve LAB isolated from Malaysian fermented food
and milk products were incubated in commercially available soymilk for 48 h. Generally, soymilk supported LAB growth
and significantly increased (p<0.05) conversion to bioactive aglycone by 2.1-6.5 fold when compared to unfermented
soymilk. Lactobacillus fermentum LAB 9- fermented soymilk, in particular, was presented with increased total phenolic
content (+10%) as opposed to unfermented soymilk. Lactobacilli (LAB 10-12)- and pediococci (LAB 5)-fermented soymilk
elicited maximal DPPH radical-scavenging activity. LAB 1, 7, 8, 9 and 12 exhibited significantly higher (p<0.05) ferrous
ion chelating activity when compared to control. Interestingly, LAB 9 had significantly improved memory deficit (p<0.05)
in LPS-challenged mice. LAB-enriched nutritional value of soymilk could be useful against oxidative stress and memory
deficit.

Matched MeSH terms: Nutritive Value
Fulltext Evaluation of extra virgin olive oil adulteration with edible oils using ATR-FTIR spectroscopy

Nuraznee Mashodi, Nurul Yani Rahim, Norhayati Muhammad, Saliza Asman

Malaysian Journal of Applied Sciences, 2020;5(1):35-44.
MyJurnal

Extra virgin olive oil (EVOO) is categorized as expensive oil due to high-quality nutritional value. Unfortunately, EVOO is easily adulterated with other low-quality edible oils. Therefore, this study was done to differentiate and analyze the adulteration of EVOO with other edible oils using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy. The study was used several edible oils included canola oil, corn oil, sunflower oil, and soybean oil as an adulterant for EVOO. The adulterant EVOO samples were prepared by mixing with dissimilar concentrations of the solely edible oils (20 %, 40 %, 60 % and 80 % (v/v)). The main functional groups of EVOO and other edible oils are O-H, C-H, C=C and C=O groups were assigned around 3500 cm-1, 2925 cm-1, 3006 cm-1 and 1745 cm-1 wavenumbers, respectively. From the comparison of EVOO and other adulterant edibles oil spectra, it showed that the EVOO has the lowest absorbance intensity at around 3006 cm-1 represented double bond which is closely related to the composition of oil sample. The adulteration of EVOO was evaluated by analysing the changes in the absorbance based on the linear regression analysis graph of the bands at 3006 and 2925 cm-1 and the limit of detection (LOD) was measured. The graph of A3008/A2925 with good relative coefficients (R2) and lower LOD is more favourable than the linear regression graph of A3006 versus percentage of edible oils added in EVOO. This study showed that ATR-FTIR spectroscopy is a convenient tool for analysing the adulteration of EVOO.

Matched MeSH terms: Nutritive Value
Optimization of mango-pineapple jelly sphere production by frozen reverse spherification using a full factorial design

Low YL, Pui LP

Acta Sci Pol Technol Aliment, 2020 7 1;19(2):207-218.
PMID: 32600017 DOI: 10.17306/J.AFS.0752

BACKGROUND: The bite-sized jelly sphere with a gelatinous exterior and fruit puree interior is a type of innovative fruit-based dessert. This study aimed to produce jelly spheres with a gelatinous exterior and mangopineapple puree interior by using frozen reverse spherification.
METHODS: A full factorial design (23) was applied to study the effects of mango-pineapple ratio (x1), immersion time in sugar solution (x2), and concentration of sugar solution (x3) in the production of mango-pineapple jelly spheres using frozen reverse spherification. The responses studied were the physicochemical properties (color, total soluble solids, and texture) and sensory evaluation of mango-pineapple jelly spheres.
RESULTS: Mango-pineapple ratio had a positive effect on a* and b* while having a negative effect L* value on the jelly sphere. Total soluble solids of jelly spheres were influenced by both immersion time in sugar solution and concentration of sugar solution. Immersion time in sugar solution had a positive effect on the peak force of the compression cycle and deformation at peak load while having a negative effect on the total soluble solid of jelly spheres. On the other hand, the concentration of sugar solution had a positive effect on the sensory evaluation in terms of flavor, texture, and overall acceptability. The desirability function approach was used to optimize the factors, and an overall desirability of 0.89 for all responses was achieved with 1.28:1 mango-pineapple ratio, 30 mins immersion time in sugar solution, and 22°Brix sugar solution. A proximate analysis of the optimized mango-pineapple jelly spheres had an energy content of 73.18 kcal/100 g and showed nutrient values of 81.11% moisture, 0.10% ash, 0.46% protein, 0% fat, 0.97% total dietary fiber, and 17.35% digestible carbohydrate.
CONCLUSIONS: The development of the optimal mango-pineapple jelly sphere allows food producers to produce a dessert that is low in calories, with a good appearance and consumer acceptability.

Matched MeSH terms: Nutritive Value
Fulltext Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient

Chen C, Mohamad Razali UH, Saikim FH, Mahyudin A, Mohd Noor NQI

Foods, 2021 Mar 23;10(3).
PMID: 33807100 DOI: 10.3390/foods10030689

Morus alba L. (M. alba) is a highly adaptable plant that is extensively incorporated in many traditional and Ayurveda medications. Various parts of the plant, such as leaves, fruits, and seeds, possess nutritional and medicinal value. M. alba has abundant phytochemicals, including phenolic acids, flavonoids, flavonols, anthocyanins, macronutrients, vitamins, minerals, and volatile aromatic compounds, indicating its excellent pharmacological abilities. M. alba also contains high nutraceutical values for protein, carbohydrates, fiber, organic acids, vitamins, and minerals, as well as a low lipid value. However, despite its excellent biological properties and nutritional value, M. alba has not been fully considered as a potential functional food ingredient. Therefore, this review reports on the nutrients and bioactive compounds available in M. alba leaves, fruit, and seeds; its nutraceutical properties, functional properties as an ingredient in foodstuffs, and a microencapsulation technique to enhance polyphenol stability. Finally, as scaling up to a bigger production plant is needed to accommodate industrial demand, the study and limitation on an M. alba upscaling process is reviewed.

Matched MeSH terms: Nutritive Value
Fulltext Enhancement of Live Food Nutritional Status with Essential Nutrients for Improving Aquatic Animal Health: A Review

Samat NA, Yusoff FM, Rasdi NW, Karim M

Animals (Basel), 2020 Dec 21;10(12).
PMID: 33371528 DOI: 10.3390/ani10122457

At the present time, no artificial larval diet is capable of entirely fulfilling the dietary requirements of several larval fish and crustacean species. Zooplankton live food is the basic foundation of fish larviculture, and successful rearing of fish larvae still heavily depends on an adequate supply of nutritious live food. Despite being important, the production protocols of copepods and cladocerans (Moina) are still underdeveloped in hatcheries. Rotifers and Artemia are the most commonly used live foods. However, these live foods are evidently lacking in crucial nutrient constituents. Hence, through nutrient enrichment, live food with the nutritional profile that meets the requirements of fish larvae can be produced. With the aim to maximize the effectiveness of production to optimize profitability, it is important to evaluate and improve culture techniques for the delivery of micro- and macro-nutrients as feed supplements to larvae in aquaculture systems. Bioencapsulation and enrichment are the evolving techniques in aquaculture that are commonly employed to enhance the nutritional quality of live food by integrating nutrients into them, which subsequently improves the growth, survival, and disease resistance of the consuming hosts. This review aims to highlight some of the approaches and methods used to improve the nutritional quality of live food by modifying their nutrient composition, which could have immense promise in the enhancement of aquatic animal health.

Matched MeSH terms: Nutritive Value
Fulltext Quality attributes of fresh pineapple-mango juice blend during storage

Rosnah Shamsudin, Zulkifli, N. A., ?Amanina Amani Kamarul Zaman?

International Food Research Journal, 2020;27(1):141-149.
MyJurnal

Blending or mixing two or more of fruit juices is able to improve the quality of juices as
compared to single flavour. Pineapple and mango are among the popular tropical fruits in
Malaysia. Despite the massive production of pineapple in Malaysia, utilisation of pineapple as
a juice remains unpopular due to its exotic and strong flavour. Blending of pineapple with
mango is believed to overcome this issue. Nevertheless, suitable blending ratios play important role in the end product quality. The present work aims to determine the physicochemical
and nutritional quality of fresh blended pineapple-mango juice at different blending ratios for
25 days of refrigerated storage (4 ± 2°C). Physicochemical (colour, pH, titratable acidity, and
total soluble solid) and nutritional (vitamin C, total phenolic content, and total antioxidant
content) properties of fresh pineapple-mango juice blends of ratio 80% pineapple with 20%
mango (R80:20) and 50% pineapple with 50% mango (50:50) were determined throughout 25
days of storage. Pineapple-mango juice blends at blending ratio of R80:20 exhibited better
qualities in term of colour (lightness, chroma, hue, and browning index), chemical composition, and nutritional content.

Matched MeSH terms: Nutritive Value
Fulltext Muscle Fatty Acid Content in Selected Freshwater Fish from Bukit Merah Reservoir, Perak, Malaysia

Jaya-Ram A, Fuad F, Zakeyuddin MS, Sah ASRM

Trop Life Sci Res, 2018 Jul;29(2):103-117.
PMID: 30112144 MyJurnal DOI: 10.21315/tlsr2018.29.2.8

One of the oldest reservoirs in Peninsular Malaysia, Bukit Merah Reservoir, is a place in which locals participate in fishing activities. Inland fisheries are important to individuals, society and the environment; whereby they generate a source of income and food security. It is essential to gauge the nutrition value of fish caught in this location as food source, especially in terms of fatty acid composition, to better demonstrate its potential towards the betterment of human health and general well-being. From an initial list of 47 fish species available in Bukit Merah Reservoir, a total of seven edible freshwater fish species were identified, namely tinfoil barb (Barbonymus schwanenfeldii), Javanese barb (Barbonymus gonionotus), hampala barb (Hampala macrolepidota), beardless barb (Cyclocheilichthys apogon), glassfish (Oxygaster anomalura), striped snakehead (Channa striata) and horseface loach (Acantopsis dialuzona), and muscle fatty acid content was analysed to determine their nutritional value. Muscle of cyprinid fish contained substantial amount of omega-3 long-chain polyunsaturated fatty acids (LC-PUFA) compared to fish from Channidae and Cobitidae families. Javanese and tinfoil barbs muscle recorded the highest levels of combined eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) indicating the highest nutritional value comparatively. Unexpectedly, the striped snakehead, a predatory carnivore, contained lower levels of LC-PUFA compared to detrivorous/herbivorous fishes. This further justifies that the omega-3 polyunsaturated fatty acids (PUFA) content in fish muscle varies according to their feeding habits. Even though it has been recommended that marine fish be consumed to improve health to a certain extent, there still are benefits of consuming freshwater fish, as there are several species which contain considerable amounts of beneficial omega-3 PUFA.

Matched MeSH terms: Nutritive Value
Fulltext Proximate Analysis of Selected Macroalgal Species from the Persian Gulf as a Nutritional Resource

Pirian K, Jeliani ZZ, Arman M, Sohrabipour J, Yousefzadi M

Trop Life Sci Res, 2020 Apr;31(1):1-17.
PMID: 32963708 DOI: 10.21315/tlsr2020.31.1.1

Nowadays the exploration and utilisation of food and feed from marine origin is becoming more important with the increase of human population. Macroalgae are rich in nutritious compounds, which can directly be used in human and animal feed industries. The current study presents the screening of chemical components of eight macroalgae species, Sargassum boveanum, Sirophysalis trinodis, Hypnea caroides, Palisda perforata, Galaxaura rugosa, Caulerpa racemose, Caulerpa sertularioides and Bryopsis corticolans from the Persian Gulf. The results revealed that the eight studied algal species possess high protein (14.46% to 38.20%), lipid (1.27% to 9.13%) and ash (15.50% to 49.14%) contents. The fatty acids and amino acids profile showed the presence of essential fatty acids and amino acids with high nutritional value. Phaeophyta species, S. boveanum and S. trinodis, showed the highest value of ash content and polyunsaturated fatty acids while Chlorophyta species, C. racemose, C. sertularioides and B. corticolans, showed the highest level of lipid and protein contents. Rhodophyta species, G. rugosa and P. perforata, showed the highest essential amino acid content. In conclusion, this study demonstrates the potential of the studied marine species as a nutritional source for human and animal uses.

Matched MeSH terms: Nutritive Value
Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4

Arief II, Afiyah DN, Wulandari Z, Budiman C

J Food Sci, 2016 Nov;81(11):M2761-M2769.
PMID: 27712046 DOI: 10.1111/1750-3841.13509

Probiotics may be used to enhance the functionality and nutritional values of fermented sausages. This study aims to evaluate the physicochemical and sensory properties of beef sausages fermented by lactic acid bacteria of Lactobacillus plantarum IIA-2C12 and L. acidophilus IIA-2B4. These strains were isolated from beef cattle and have shown to display probiotic features. While the nutrient contents were not affected by the probiotics, the pH, texture, and color varied among the sausages. Further analysis on fatty acids showed different profiles of saturated (C14:0, C17:0, and C20:0) and unsaturated (C14:1, C18:1n9c, C18:2n6c, and C22:6n3) fatty acids in sausages with probiotics. Gas chromatography-mass spectrometry further revealed some flavor development compounds including acid, alcohols, aldehydes, aromatic, ketones, sulfur, hydrocarbons and terpenes, varied among the sausages. Hedonic test showed no difference in the preference toward aroma, texture, and color for untrained panelists.

Matched MeSH terms: Nutritive Value
Fulltext Determination of mineral content in the ficus deltoidea leaves

Nihayah Mohammad, Yong, Kar Wei, Nur Faizah Abu Bakar

Jurnal Sains Kesihatan Malaysia, 2012;10(2):25-29.
MyJurnal

Ficus deltoidea leaves were widely used as a tea beverages in Malaysia with no information of its mineral content. Hence the mineral content of two species of Ficus deltoidea leaves were investigated. The dried leaves of F. deltoidea var. angustifolia and F. deltoidea var. deltoidea were acid digested and mineral elements of Na, Mg, K, Ca, Mn, Cr, Fe and Zn were determined using ICP–MS. Magnesium, potassium, sodium, manganese, iron and zinc were found to be present in the leaves of F. deltoidea var. angustifolia and F. deltoidea var. deltoidea. Concentration of magnesium (1934 mg/L), manganese (58.37 mg/L), iron (6.89 mg/L) and zinc (1.77 mg/L) in F. deltoidea var. deltoidea species were significantly (P < 0.05) higher than in F. deltoidea var. angustifolia species with concentration of 317 mg/L, 29.62 mg/L, 4.55 mg/L and 1.26 mg/L for magnesium, manganese, iron and zinc respectively. Meanwhile, concentration of sodium in F. deltoidea var. deltoidea species (3.13 mg/L) was found to be significantly (P < 0.05) lower than the concentration in F. deltoidea var. angustifolia species (9.11 mg/L). The finding showed that the leaves of F. deltoidea var. deltoidea has higher nutritional value than the leaves of F. deltoidea var. angustifolia. Leaves of Ficus deltoidea especially the F. deltoidea var. deltoidea species contain high amount of magnesium, manganese and potassium. Therefore, tea made of this leaves can be served as a good source of minerals for human consumption.

Matched MeSH terms: Nutritive Value
Fulltext Nutritional profile and antioxidative properties of selected tropical wild vegetables

Ng, X.N., Chye, F.Y., Mohd Ismail, A.

International Food Research Journal, 2012;19(4):1487-1496.
MyJurnal

Five underutilized wild vegetables namely Limnophila aromaticoides, Ceratopetris thalictroides, Crassocephalum crepidioides, Etlingera elatoir and Monochoria vaginalis were analyzed for nutritional values, phenolic components and antioxidant activities. These wild greens were found to have high fibre (11.3-19.8 g/100g) and ash (13.0-17.6 g/100g) contents as compared to commercialized species, Brassica juncea. The iron content of Monochoria vaginalis is four times higher than Brassica juncea (33.1 mg/g dry weight). Crassocephalum crepidioides demonstrated remarkable lipid peroxidation inhibition (90.4%). The phenolic content of Etlingera elatoir is two times higher than Brassica juncea. Thus, it is of both great free radical scavenger and iron chelators with the lowest EC50 values of 1.8 mg/ml and 2.3 mg/ml respectively. As a conclusion, these wild vegetables could be potentially used in alleviating micronutrients deficiency especially for the rural populace and as a potent source of natural antioxidants.

Matched MeSH terms: Nutritive Value
Fulltext Effect of lactic fermentation on the antioxidant capacity of Malaysian herbal teas

Ibrahim, N.A., Mustafa, S., Ismail, A.

International Food Research Journal, 2014;21(4):1483-1488.
MyJurnal

This study evaluated and compared the antioxidant capacity between freshly prepared and lactic fermented Malaysian herbal teas. Herbal teas are rich in antioxidants. Fermentation has been known to be the oldest and cost effective method with the ability to preserve or improve food nutritional qualities. Information on the antioxidant capacity of lactic fermented food or beverage is still lacking. Hence, the objective of this study is to determine the changes in the antioxidant properties of Malaysian herbal teas after being subjected to lactic fermentation. Commercially available local herbal teas were used for this study. Herbal teas such as “Allspice”, “Scaphium”, “Gora” and “Cinnamon” were purchased from the local store in Malaysia and were subjected to 24-hour lactic fermentation. Lactic fermented herbal teas were analyzed for their total phenolic, total flavonoid and antioxidant properties via DPPH, FRAP, and β-carotene linoleate bleaching assay. All lactic fermented herbal teas exhibited higher phenolic contents, flavonoid contents and antioxidant properties compared to the freshly-prepared herbal teas with majority showing significant changes (p < 0.05) in FRAP and β-carotene bleaching assay. Lactic fermented herbal teas also showed an increase in antioxidant capacity in DPPH assay, however non-significant changes were observed.

Matched MeSH terms: Nutritive Value
Fulltext Nutritive qualities of patties prepared with mixture of meat and oyster mushroom

Wan Rosli, W.I., Solihah, M.A.

International Food Research Journal, 2014;21(5):2001-2006.
MyJurnal

Nutritive qualities of patties prepared from chicken, beef and oyster mushroom were determined. Three groups of rats were fed with patty diets prepared with either a combination of 75% chicken + 25% oyster mushroom (CMP) or 75% beef + 25% oyster mushroom (BMP) or 100% chicken patty + 0% oyster mushroom (CP). There was no significant difference (P < 0.05) in total tryglyceride (0.3-0.5 mmol/L), total cholesterol (1.7-1.9 mmol/L) LDL-cholesterol (0.3-0.4 mmol/L) and HDL-cholesterol (1.2-1.4 mmol/L) for all groups except for protein free. Protein effeciency ratio (PER) values of CMP and BMP groups were significantly lower than casein group but significantly higher than chicken patty (CP) group. Both CMP and BMP fed groups recorded PER values at 1.73 and 1.69 while CP had PER value at 1.52. The AD of rats fed with CMP, BMP and CP diets were closely ranged from 98.3-98.9% but not significant as compared to casein diet group (98.5%). The close AD values between CMP, BMP and CP indicated that the mixture of patty protein from either chicken or beef with protein of oyster mushroom did not affect digestibility aspect. In summary, addition of oyster mushroom into either chicken or beef patties did not changed AD but improved PER value, thus proving that oyster mushroom could be used as an alternative ingredient to replace meat partially in the making of patties.

Matched MeSH terms: Nutritive Value
Fulltext Factors affecting dining satisfaction and acceptability of food item among athletes during a sporting event

Mohalijah, M.A., Boo, H.C., Muhammad Shahrim, A.K., Ainul Zakiah, A.B.

International Food Research Journal, 2014;21(5):1719-1724.
MyJurnal

Athletes are a special group of consumers whose specific diet requirement is important during training and competition to ensure their success. As commercial foodservice establishments are increasing involved in providing foods to this group of consumers on one hand and the lack of research investigating the athletes’ dining satisfaction, especially meeting their diet requirement on the other hand, this study was conducted to investigate the influence of nutritional factors in athletes’ dining satisfaction and the acceptance of various foods provided in an international sporting event. Following a stratified random sampling, 700 athletes were selected from the entire population of 1330 participants. The final usable sample size was 450 (64.3% response rate). Regression analysis revealed that overall service, overall food quality, grooming of server, and nutritional information tag significantly influence the overall dining satisfaction among athletes. In addition, nutritional value, menu variety, fat content, freshness, and taste were found as the most important determinant in almost all food categories. It is intriguing that meeting diet requirement is not a significant factor but nutritional information tag is. Important implications were discussed. Nutrition education is recommended for foodservice operators especially when they are involved in providing food for sporting events. It is advisable that an appointed specialized sport dietitian or nutritionist to a sporting event works together with the foodservice operators to ensure that the menu meets the nutritional requirement of athletes.

Matched MeSH terms: Nutritive Value
Fulltext Potential use of Malaysian rubber (Hevea brasiliensis) seed as food, feed and biofuel

International Food Research Journal, 2010;17(3):527-534.
MyJurnal

Rubber seed as a waste product from rubber plantations contains nutritive values that can be harnessed
as food for human, feed for animals or biofuel for energy. Proximate analysis showed moisture content of
3.99%, protein content of 17.41 g/100g, fat content of 68.53 ± 0.04 g/100g and ash content of 3.08 ± 0.01
g/100g. Amino acid in rubber seed is high in Glutamic acid (16.13%) and low in Cysteine (0.78%). Despite its potential as a source of protein, fresh rubber seeds contain a toxic factor, cyanogenetic glucoside (186 mg/kg). FAME analysis indicated that rubber seed oil is high in oleic, linoleic and linolenic acid. The fuel potential of rubber seed (585.41 kJ/kg) is in reasonable agreement with ASTM.

Matched MeSH terms: Nutritive Value

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