In Vitro and in Vivo Variability in the Nutritional Compositions of Wheat Varieties [Abstract] [Full Text]
Use of Grape Leaves in Canned Food [Abstract] [Full Text]
Shelf Life of Different Types of Dahi at Room and Refrigeration Temperature [Abstract] [Full Text]
Mycotoxins Produced by Fungi Isolated from Wine Cork Stoppers [Abstract] [Full Text]
Influences of Olive Oil and Ghee (samen balady) on Serum Cholesterol of Jordanians [Abstract] [Full Text]
Taste Profiles That Correlate with Soy Consumption in Developing Countries [Abstract] [Full Text]
Effect of Different Sources of Protein on Growth and Reproductive Performances of Rabbits [Abstract] [Full Text]
Consumption Pattern of Milk and Milk Products among Different Income Levels in Some Selected Areas of Bangladesh [Abstract] [Full Text]
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Pakistan Journal of Nutrition 1 (6): 248-256, 2002
© Asian Network for Scientific Information 2002
In Vitro and in Vivo Variability in the Nutritional Compositions
of Wheat Varieties
Sulhattin Yasar
Department of Animal sciences, Faculty of Agriculture,
Suleyman Demirel University, Isparta-Turkey
E-mail: sulhattiny@yahoo.com
Abstract:
The present study involved in the determination of non-starch polysaccharides (NSP) of 15 wheat varieties and their in vitro and in vivo nutritional characteristics. The determination of in vitro viscosity, NSP, acid detergent fibre (ADF), neutral detergent fibre (NDF), crude protein and bushel weight were done for the samples of wheat varieties. There were significant differences between the samples of varieties in respect of these parameters. Especially, high correlations were estimated between the in vitro viscosity, NSP, ADF, NDF and bushel weight with regard to wheat varieties: For instance, the increased in vitro viscosity of 15 wheat varieties was associated with the increased ADF and NSP and the decreased bushel weight of wheat varieties. All the varieties were classified into 4 different groups according to their contents of NSP, bushel weight and in vitro viscosity. An animal digestibility trial was conducted with only one wheat variety from each of the four groups with broiler chickens from 14 d old to 42 d old. These varieties were Gun95, Cakmak79, Gerek79 and Kundura1149. Animals fed with all diets based on wheat varieties consumed significantly higher feed than the animals fed with a control diet based on corn grain. Especially, Gun95 and Cakmak79 varieties caused to increased feed intake compared with the other two varieties. All wheat based diets lead to significantly low weight gain, worsened feed conversion ratio, longer digestive tract and heavier digestive tract of animals in comparison with their counterpart of control diet. In addition, all wheat-based diets caused increased amount of abdominal fat and reduced carcass yield. On the other hand, there were some significant differences between the diets of wheat varieties in some of the above measured parameters. For instance, the lowest carcass yield was obtained from the Kundura1149, Gerek79, Cakmak79 and Gun95, respectively. Unlikely, the lowest abdominal fat was obtained from Gun95, Cakmak79, Gerek79 and Kundura1149, respectively. There were no significant differences in the digestibility of dry matter and crude protein between the wheat varieties. The NSP digestibility at both 21d old age and 42 d old age were numerically found to be higher for Gun95 and Cakmak79 varieties only. Some wheat varieties have a greater nutritional potential in both animal and human nutrition.
Key words: Wheat, non-starch polysaccharides, nutrition
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Pakistan Journal of Nutrition 1 (6): 257-262, 2002
© Asian Network for Scientific Information 2002
Use of Grape Leaves in Canned Food
I. G. Sat, M. Sengul and F. Keles
Department of Food Engineering, Agricultural Faculty, Ataturk University,
TR-25240, Erzurum, Turkey
E-mail: igsat@atauni.edu.tr
Abstract:
The objective of this research was to investigate suitability of fresh (unprocessed) and canned grape leaves to prepare Sarma, a traditional Turkish dish. Leaves from four different variety; Hacitesbihi, Agrazaki, Karaerik, and Kabuguyufka were blanched in two different solutions, and the leaves were placed into jars, then filled with tap water and brine containing 3.5 percent salt + 1 percent citric acid and stored for 7 months in ambient temperature. The results of chemical and physical analyses showed that quality of the Karaerik leaves was better than that of the other variety leaves. Also, sensory evaluation indicated that Karaerik and Kabuguyufka varieties were the most suitable grape leaves to produce Sarma dish. We conclude that Kabuguyufka and Karaerik leaves are convenient for Sarma dish as canned while Agrazaki and Hacitesbihi as fresh.
Key words: Grape leaf, brine, canned food, stuffed leaves
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Pakistan Journal of Nutrition 1 (6): 234-237, 2002
© Asian Network for Scientific Information 2002
Shelf Life of Different Types of Dahi at Room and Refrigeration Temperature
M. Kamruzzaman, M. N. Islam and M. M. Rahman1
Department of Dairy Science, Bangladesh Agricultural University,
Mymensingh-2202, Bangladesh
1School of Agriculture and Rural Development, Bangladesh Open University,
Gazipur-1705, Bangladesh
E-mail: morshed@bou.bangla.net
Abstract:
Two types of dahi were prepared. One type was prepared by using 10, 20 and 30% banana juice with whole milk and another one (plain dahi) was prepared by using whole milk only. Dahi samples were stored both in room temperature and refrigeration temperature until deterioration. During storage samples were analyzed for getting the organoleptic quality (Smell and Taste, Body and Consistency, Colour and Texture), percentage of acidity and pH value. Organoleptic quality and pH value of different types of dahi samples decreased but acidity percentage increased during storage at both room and refrigeration temperature. Plain dahi was in good condition up to 3 days of storage period and banana juice based dahi was up to 2 days only at room temperature. On the other hand, at refrigeration temperature plain dahi was suitable for consumption up to 12 days and banana juice based dahi was up to 8 days. Keeping quality of banana juice based dahi was lower than that of plain dahi both under room and refrigeration temperature.
Key words: Fermented milk, banana juice based dahi, plain dahi
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Pakistan Journal of Nutrition 1 (6): 267-269, 2002
© Asian Network for Scientific Information 2002
Mycotoxins Produced by Fungi Isolated from Wine Cork Stoppers
Centeno, S. and Calvo, Mª A.
Microbiology, Facultad de Veterinaria, Universitat Autònoma de Barcelona,
08193 Belllaterra (Barcelona) Spain
E-mail: MariAngels.Calvo@uab.es
Abstract:
The research work was conducted to determine the production of mycotoxins from the fungi isolated from wine corks stoppers. When comparing the four fractions of Alternaria alternata obtained by the thin layer chromatography with the standards of tenuazonic acid, alter toxin I, altenuene, alternariol, alternariol monomethyl ether and ten toxin, it can be observed that Alternaria alternata only produces alter toxin I, altenuene and alternariol monomethyl ether. The results showed that the production of citrinin by Penicillium citrinum and of fumonisin B1 by Fusarium moniliforme, due to the fact that the fractions isolated by TLC of these fungi coincide with the controls for such mycotoxins. Fusarium solani did not produce fumosin B1.
Key words: Mycotoxins, cork stopper, Alternaria alternata
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Pakistan Journal of Nutrition 1 (6): 270-275, 2002
© Asian Network for Scientific Information 2002
Influences of Olive Oil and Ghee (samen balady) on Serum
Cholesterol of Jordanians
Abdullah Y. A. Rawashdeh
Department of Nutrition and Food Technology, Faculty of Agriculture,
Mu'tah University,
Mu'tah, Karak, P.O.Box 7, Jordan
E-mail:arawashedeh@yahoo.com
Abstract:
The effects of olive oil (OO) and ghee types (semen balady) on the serum lipid profile were studied in healthy volunteers (11 males, aged 36-44 year; 13 females aged 27-35 year). The 24 subjects ate their habitual diet with OO or ghee of cow milk fat (CMF), ghee of goat milk fat (GMF) or ghee of sheep milk fat (SMF) for 4 wk with 4 wk interval between the four diets. Compared with initial values, OO diet significantly (P<0.05) reduced concentrations of serum total cholesterol (TC, -3.42%) and low density lipoprotein cholesterol (LDL-c, -4.31%). OO caused slight reduction in concentration of high density lipoprotein cholesterol (HDL-c, -2.86%), and ratios of TC/HDL-c and LDL-c/HDL-c. Whereas ghee types significantly (P<0.05) increased these parameters and the SMF resulted in the highest rise of TC (+11.93%) and LDL-c (+16.16%). The highest rise in concentration of HDL-c (+8.81%) was shown with GMF. Ghee types slightly increased the ratios of TC/HDL-c and LDL-c/HDL-c compared with the initial values. SMF resulted in the highest rise of TC/HDL-c (+0.26) and LDL-c/HDL-c (+0.31) Serum triglycerides level increased (+3.38 %) after OO diet, whereas reduced (about -2.15%) after periods of ghee types. In general, the responses in serum lipids were greater in males than in females in all the four diets.
Key words: Olive oil, ghee, cholesterol, LDL-c, HDL-c, triglycerides
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Pakistan Journal of Nutrition 1 (6): 276-278, 2002
© Asian Network for Scientific Information 2002
Taste Profiles That Correlate with Soy Consumption
in Developing Countries
Brian Wansink and JaeHak Cheong
University of Illinois, Urbana-Champaign, Illinois 350 Wohlers Hall, USA
E-mail: Wansink@uiuc.edu
Abstract:
While insufficient protein consumption is a concern to many demographic segments in developed countries, it is a greater concern in developing nations where the cost or availability of traditional forms of animal protein results in protein deficiencies. Soy is a low-cost, highly available protein source, yet it is largely overlooked because of its unfamiliar taste and texture. To determine how to best encourage soy consumption, a convenience sample of 132 Indians and Pakistanis living in the United States was examined for insights in to what characterizes someone who regularly eats soy for taste-related reasons. Three groups of consumers were analyzed, people who ate soy primarily for taste-related reasons, those who ate it primarily for health-related reasons, and those who did not eat it. People who ate soy primarily for taste-related reasons were found to be more likely to appreciate fine food, to live with a great cook, and to be more of an opinion leader than did those in either of the other two groups. These along with additional findings have implications for targeting soy-predisposed consumers, who will adopt soy for the long-term, and who can influence others because of their role as opinion-leaders within their peer or reference group.
Key words: Protein-deficiency, soy consumption, taste profiles
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Pakistan Journal of Nutrition 1 (6): 279-281, 2002
© Asian Network for Scientific Information 2002
Effect of Different Sources of Protein on Growth and Reproductive
Performances of Rabbits
J. Roy1, N. Sultana1, Z. Khondoker1, A. Reza1 and S. M. J. Hossain2
1Department of Animal Nutrition, Bangladesh Agricultural University,
Mymensingh-2202, Bangladesh
2Department of General Animal Science, Bangladesh Agricultural University,
Mymensingh-2202, Bangladesh
E-mail: zamal_bd@yahoo.com
Abstract:
Twenty-four New Zealand white crossbred growing rabbits (Aged 120 days) were used to study the effect of different protein sources on growth and reproductive performances of rabbit does. The animals were fed three diets containing til oil cake (A), soybean meal (B) and gram (C) along with ad-labium green grasses. However daily live weight gain was higher in gram containing diet but not significant (P>0.05) than those received til oil cake or soybean meal. Daily live weight gain of rabbits was 2.34, 2.33 and 3.14 g/day for til oil cake (A) Soybean meal (B) and gram (C) respectively. Feed conversion ratios were differed significantly (P<0.05) among the three treatment groups. Age at first breeding, age at first kidling gestation period, liter size, number of litter alive, number of litter dead and percentage alive were not differed significantly (P>0.05) among the treatment groups. Only kit mortality up to 7 days were differed significantly (P<0.05). Lower kit mortality (12.51) in gram containing feed (C) and increased in group B (36.37) and group A diet (36.37) respectively. Based on the present research findings gram diet may be used as a protein supplement for raising rabbits in Bangladesh. But further research is needed using large number of rabbits in this aspect before final recommendation.
Key words: Rabbit, protein source, growth, reproduction
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Pakistan Journal of Nutrition 1 (6): 282-287, 2002
© Asian Network for Scientific Information 2002
Consumption Pattern of Milk and Milk Products among Different Income
Levels in Some Selected Areas of Bangladesh
B. K. Roy, K. S. Huque, M. R. Islam, M. Hasanuzzaman and M. M. Rahman
Animal Production Research Division, Bangladesh Livestock Research Institute,
Savar, Dhaka-1341, Bangladesh
E-mail: aprdblri@accesstel.net
Abstract:
The present study examines the consumption pattern of milk and milk products among different income groups in some selected areas in Bangladesh. Family budget data were collected through household survey during September' 01 to May 2002 for 179 selected households from the three different areas of Bangladesh, comprising 44 from Rural, 61 from Municipality town and 74 from Metropolitan city households formed the basis. The sample households were post classified into 5 income groups based on monthly household income as follows: (I) Tk. 12000. Among milk and milk products, the major allocation of expenditure was devoted to liquid milk followed by sweetmeats and powder milk and 'other milk products'. The municipality town households consume more milk, sweetmeats and dahi than Rural and Metropolitan city. On the other hand, Metropolitan households consume more powder milk, condensed milk, ghee and ice cream. Milk and some milk products consumption and expenditure on it increased substantially, with the increase of income in all the areas.
Key words: Consumption pattern, milk, milk products, income level
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