Open Access Original Research Article

Influence of Moringa oleiferea Seed Meal and Yam Blend in Body Weight and Glucose Level of Alloxan Induced Diabetes Mellitus Male Albino Rats

Ann N. Kanu, Joseph S. Alakali, Michael O. Eke, Abraham T. Girgih, Chinelo V. Ezeocha

Asian Food Science Journal, Page 1-11
DOI: 10.9734/AFSJ/2018/40468

The aim of this work was to evaluate the influence of Moringa oleifrea seed meal and yam blend in body weight and glucose level of alloxan - induced diabetes mellitus in male albino rats.  The animal study was carried out at the animal house of 5 Department of physiology, biochemistry and pharmacology of the College of Veterinary Medicine Federal University of Agriculture Makurdi Benue State. Three yam varieties namely Dioscorea alata, cayennesis, rotundata and Moringa oleifera were sourced at Wurukum Market Makurdi Benue State Nigeria. Moringa oleifera seed was deposited at the herbarium for identification. The yam varieties were processed into flour and Moringa oleifera seeds were processed into seed meal. The moringa seed meal and yam flour were formulated into animal feed at 90% (yam / moringa seed meal blend) and 10% (rat chow); to produce  Dioscorea alata control (100%) at 90% + 10% commercial feed , DA90%MRGA10% at (90%) +10%commercial feed, Dioscorea rotundata control (100%) at 90+10% commercial feed, DR 90% MRGA10%, at (90%) +10%commercial feed, Dioscorea cyennesis control (100%) at 90% + 10% commercial. DC 90% MRGA10% at (90%) +10%commercial feed, Moringa seed meal (100%) at 90% + 10% commercial feed, and 100% commercial feed.  Both GRP8 (non -diabetic group) and GRP 9 (diabetic untreated group), were feed with rat Chow.

This was used for the treatment of 45 male albino rats that were acclimatized for two weeks. The animals were grouped into nine groups and each group contains 5 rats.  They were later induced with diabetic with alloxan monohydrate, at 60 mg/kg body weight in 0.05M citrate, pH 4.5. The result generated illustrated that there was a significant increase (p≥0, 05) in the body weight of the animals in GRP1 to GRP8 which are diabetic treated animal. Animals in GRP8 were not diabetic. The glucose level of the animals in GRP1 to GRP7 increases from 48 hrs having been confirmed diabetic with blood glucose level of 197.00±12.44 to 205.50±81.37. However, the animals in Grp9 which are the diabetic untreated animals has a constant significant decreased in the body weight from the period under investigation which value decreases from 103.80a±9.12 to 78.40e±4.6 at the end of the study. The glucose level increased significantly from baseline to wk 4 (105.20±6.4 to 244.40±54.

Open Access Original Research Article

Organoleptic Qualities of Ham of Weaner Pigs Fed Graded Levels of Sundried Cassava Peel Meal

E. E. Adomeh, E. T. E. Ehebha, S. A. Eguaoje, A. Iwegbu

Asian Food Science Journal, Page 1-5
DOI: 10.9734/AFSJ/2018/41040

A twelve-week feeding trial was conducted to evaluate the effects of Cassava Peel Meal(CPM) on the organoleptic properties of ham of (24) crossbred weaner pigs allocated to four dietary treatments replicated three times in a Completely Randomised Design(CRD) with each replicates having two pigs. Treatment I had 0% CPM while 2, 3 and 4 had (CPM) of 25%, 50% and 75% respectively. The pigs were allowed free assess to feed and clean drinking water ad-libitum and routine management and medication were administered. The samples of the processed ham was scored on the 9-point Hedonic scale ranging from like, extremely like, dislike to extremely in order to test for the following: Appearance, flavor, juiciness, tenderness, fattiness and overall acceptability of the processed ham. Before the testing exercise, the members of the panel ate a piece of cracker biscuit and then rinsed their mouth with cold water provided in order to minimize flavor carry over after which they commented freely on each of the samples provided using a score form. The result of the organoleptic quality of the processed ham revealed that only fattiness score was significantly (P<0.05) different among the treatment diets with the highest value in treatment 4 and lowest in control. It was concluded therefore that sundried (CPM) can substitute maize in the diet of weaner pigs at 50% level of inclusion for better meat quality.

Open Access Original Research Article

Acceptability Assessment of Ugali Made from Blends of High Quality Cassava Flour and Cereal Flours in the Lake Zone, Tanzania

Kitunda Emanuel Malimi, Kasankala Manaku Ladislaus, Mahende Ngwasy Grace, Towo Elifatio, Cyprian Cypriana

Asian Food Science Journal, Page 1-11
DOI: 10.9734/AFSJ/2018/40764

Cassava is the most known hunger fighter crop in sub-Saharan African countries during drought and severe famine, its production has been limited to household’s consumption and not to commercialization. The aim of this study was to assess consumer acceptability and willingness to pay for blends of high quality cassava flour (HQCF) and refined maize (sembe) or unrefined maize (dona) or sorghum in Lake Zone. The HQCF was mixed with either sembe flour (20:80) or dona flour (80:20) or sorghum flour (80:20) separately. Ugali made at these ratios of the blends were fed to 129 people (Mwanza n = 60 and Bunda n = 69) and descriptively evaluated sensory properties. It was found that 65.9% of the consumers preferred ugali made from blends of HQCF. About 51.2% consumer preferred ugali made from blends of HQCF and Sorghum flour and for blends of HQCF and dona at (80:20). Consumers willing to pay price between TZS 1000/kg and TZS1500/kg for blends of HQCF: sembe was 62%, HQCF: sorghum was 61% and HQCF: dona was 46%. Marketing expansion opportunities for blends of HQCF and cereal flours are high suggesting the needs for interventions at production, processing and supply to the market.

Open Access Original Research Article

Blueberry/Bilberry Juice and Blueberry Fruit Supplementation Protects DNA

Yim Tong Szeto, Peony Yuen Yee Lung, Daniel Man Kit Ng

Asian Food Science Journal, Page 1-7
DOI: 10.9734/AFSJ/2018/41223

Aims: The study was to investigate the protective effect of blueberry/bilberry juice and blueberry fruit on leucocyte DNA against exogenous oxidative stress.

Methodology: The study was divided to two parts which included the in vitro antioxidant effect of blueberry/bilberry juice on lymphocytes and the effect on human leucocytes after supplementation.  For in vitro study, lymphocytes from 4 subjects were pre-incubated with diluted blueberry/bilberry juice. Cells were then treated with 50 μM H2O2. Comet assay was performed. For in vivo study, lymphocytes of 9 subjects from venous blood were collected before and after taking 200 mL blueberry/bilberry juice and control drinks. Lymphocytes were then stressed with 50 μM H2O2 and followed by comet assay. In another experiment, 9 subjects took 40 g blueberry and blood samples before and after 2 hours were irradiated with UV light and DNA damage was measured.

Results: Results showed that blueberry/bilberry juice lowered DNA damage in in vitro study. Supplementation of a single dose of blueberry/bilberry juice was able to decrease DNA damage by 19% while 40g blueberry fruit lowered DNA damage by 28% within 2 hours.

Conclusion: Blueberry/bilberry juice or blueberry fruit were able to lower cellular DNA damage in white blood cell within 2 hours.

Open Access Review Article

Role of Probiotics in Health Improvement: Adaptations, Advantages and their Uses

Sumit Kumar, Raj Kumar Pandey, Harshita Negi, Prashant Sharma, Pooja Pandey, Yogesh Pandey, Kritik Kumar

Asian Food Science Journal, Page 1-15
DOI: 10.9734/AFSJ/2018/41026

The probiotics especially lactic acid bacteria (LAB) are usually found in human mucous layers, dairy items and on some plant surfaces. These are assumed to be a basic part for nourishment generation and welfare conservation for human beings. There is an expanding fervor for these species to uncover the numerous possible medical advantages related with them. The activities of LAB’s are depend on species or strain particular, and rely upon the measure of the number of beneficial microscopic organisms accessible in the gastrointestinal tract. Probiotics are having beneficial effect on human health therefore, with this paper, probiotics are acknowledged as characteristic way to safeguard nourishment and advance welfare. The paper present to survey the brief and current information regarding probiotics in the safeguarding of nourishments, their role in the gastrointestinal tract, and its medical advantages.