A nutritional evaluation was carried out to determine the effects of red palm oil and refined palm olein on digestion of nutrients in animals. Four-week-old Wistar albino rats (n = 8 per group) were maintained for 28 days on standard dry rat food supplemented (10, 20 and 30% by weight) with red palm oil (RPO) and refined palm olein (REFPO). The digestion of nutrients (measured from the differences between nutrient intake and fecal nutrient) by rats fed 10% oil-supplemented diets was comparable to that of the control (p>0.01). There were inverse dose-effect relationships between the level of dietary fat and digestion of protein, fat, carbohydrate, calcium, potassium, sodium, magnesium, manganese and copper. In comparison with other experimental groups, animals fed 30% oil diets exhibited the lowest digestion of proximate nutrients (p<0.01) and minerals (p<0.001) in addition to exhibiting the poorest feed utilization (p<0.01). In general, no significant variations were observed (among the parameters measured) between RPO-fed and REFPO-fed rats, for each level of test dietary fat (p>0.01). The above findings suggest that consumption of palm in moderate amounts may impact growth and development through effects on nutrient retention.

Key words: Red palm oil, refined palm olein, nutrient digestion


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Pakistan Journal of Nutrition 2 (5): 279-282, 2003
© Asian Network for Scientific Information 2003

Two local varieties of mushroom were collected , identified, analysis proximate for their food value and tested in three way for their toxic effect. They found to be edible with high food value.

Key words: Mushroom, toxic effect, protein


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Pakistan Journal of Nutrition 2 (5): 283-288, 2003
© Asian Network for Scientific Information 2003

The objectives of this experiment were to study the effect of adding different levels of Lactobacillus plantarum I-UL4 (UL4) metabolite in drinking water on the growth performance, plasma cholesterol concentration, faecal LAB and Enterobacteriaceae counts and pH in postweaning rats. A total of 15 female and 15 male post weaning rats were randomly assigned to three groups of drinking water: 100% drinking water, 65% drinking water + 35% UL4 metabolite (35% UL4) and 30% drinking water + 70% UL4 metabolite (70% UL4) for a period of four weeks. The bacteriocin activity for UL4 was 266.67 AU/ml. Daily feed intake, water intake and weekly live weight were measured. Blood plasma from each rat for total cholesterol analysis was obtained at the end of treatment. Faecal samples were taken directly from rectum from each rat and cultured for LAB and Enterobacteriaceae a day before commencement of the experiment, and then on days 7, 14, 21, and 28 after feeding the metabolite. The growth performance of control rats was better than the UL4 groups. The 35 and 70% UL4 rats had a lower total plasma cholesterol concentration compared to the control group. The UL4 groups had significantly lower Enterobacteriaceae counts on week 3 and significantly (p<0.05) higher LAB counts after 2 weeks of experiment. The 35% UL4 rats had lower faecal pH than other treatment groups. In conclusion, the results showed that the addition of UL4 metabolite in the drinking water reduced the growth rate of rats, especially those treated with 70% UL4, decreased the total cholesterol concentration, increased the faecal LAB counts, reduced Enterobacteriaceae counts and faecal pH.

Key words: Rat, Lactobacillus plantarum IUL-4 metabolite, Enterobacteriaceae


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Pakistan Journal of Nutrition 2 (5): 289-291, 2003
© Asian Network for Scientific Information 2003

Fermented cereal was prepared from indigenous raw material like parboiled rice and Bengal gram. The approximate analysis, microbiology, edibility of cereal product has been done. It was found to be a high nutritive value and acceptable as a food.

Key words: Fermented cereal, food fermentation, food preservation


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Pakistan Journal of Nutrition 2 (5): 292-295, 2003
© Asian Network for Scientific Information 2003

This study was performed to find out the prevalence of obesity among 11-14 years old children in Sivas province. BMI values higher than 95 percentile were accepted as being obese and those in between 85-94 percentile are accepted as overweight. Of the 2701 students; 3.1% were found obese, while 7.5% were overweight, and 7.6 were underweight according to their BMI values. Underweight children among the age of 14 yrs old children was significantly higher than the others. Obesity among boys were significantly higher than in girls. Prevalence of obesity was found higher in the children of high-income families and among children who gobbling. Underweight subjects were significantly higher among children who don't dine regularly and those who eat once a day. In conclusion; prevalence of obesity among children in Sivas is not high yet, and undernutrition seems to be a more serious problem than obesity.

Key words: Childhood obesity, adolescence, growth, overweight, underweight


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Pakistan Journal of Nutrition 2 (5): 296-299, 2003
© Asian Network for Scientific Information 2003

Three types of rasogolla were prepared from cow milk chhana and buffalo milk chhana named as A (100% cow milk chhana). B (100% buffalo milk chhana) and C (50% cow + 50% buffalo milk chhana). Quality of those was evaluated by physical and chemical tests. Rasogolla made from cow milk chhana gained the highest organoleptic score. In addition the addition of 50% buffalo milk chhana with 50% Cow milk chhana Produced rasogolla nearly similar to A type rasogolla.

Key words: Rasogolla, chhana, cow milk and buffalo milk


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Pakistan Journal of Nutrition 2 (5): 300-304, 2003
© Asian Network for Scientific Information 2003

Rossomalai is a delicious and famous sweetmeat of Bangladesh. But till now the product lies at its infantile stage. Like many other Bangladeshi sweetmeats the technology of Rossomalai manufacture is also confined in the grip of a few sweetmeat traders who did not disclosed the technology to making the product to others. That is why, the product was not yet taken in to consideration by the dairy and food researchers. As a result no research information is available on the product. In this experiment Rossomalai was manufactured at Milk Vita dairy plant and compare the quality of Milk vita Rossomalai with that of product collected from the three famous sweetmeat shops. The quality of the product was matured by some physical, chemical and microbiological examination. Significant deference (P<0.01) was found in case of Rossomalai in terns of physical characteristics. It was observed from result that total solid, moisture, fat, protein, carbohydrate and ash content of Milkvita and market Rossomalai samples were 46.47 and 39.80-45.90; 53.52 and 54.09-60.19; 7.91 and 6.26-6.40; 8.29 and 5.55 - 7.03; 29.15 and 25.68-32.65 and 1.10 and 0.81-1.01 percent, respectively. Total variable bacteria differ significantly among the treatment but coliform bacteria were not significantly differing among the treatments. Physical, chemical and bacteriological examinations revealed that market Rossomalai was inferior to Milkvita Rossomalai.

Key words: Rossomalai, quality attribute, indigenous, milk sweetmeat


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Pakistan Journal of Nutrition 2 (5): 305-311, 2003
© Asian Network for Scientific Information 2003

Four types of soymilk blends were prepared for the preparation of a new variety of ice cream i.e. T₁, T₂, T₃ and T₄ in 1:9, 2:8, 3:7 and 4:6 ratios of soy flour: skim milk respectively while plain ice cream with vanilla flavour (T₀) was kept as control. The physico-chemical, sensory as well as micro elements detection of ice cream were performed. It was observed that soymilk with maximum quantity of skim milk improved taste, flavour and mouth feel product. Chemical composition of soymilk blend showed 81.80% moisture, 18.20% total solids, (14.35% milk solids-not-fat and 3.85% fat. Plain ice cream (T₀) contained 65.815% moisture, 34.176% total solids, 0.7423% ash, 9.850% fat, 3.345% protein, 14.880% sucrose and 5.521% lactose. Acidity determined was 0.190% and pH was 6.71. Statistically high changes were noted for overrun, acidity and lactose while significant change was noted for pH with the increase in storage period (from 0 to 30 days). It was found that ice cream from soymilk blend (T₄) contain greater amount of Ca (2.01 mg/100 ml) and Fe (0.44 mg/100 ml) as compared to skim milk (0.58 mg/100 ml Ca and 0.22 mg/100 mL Fe). Sensory tests showed that T₂ sample was superior to T₄, which obtained lowest score. Large quantity of skim milk in soymilk improved quality of ice cream, and resulted in decline beany flavour of soy beans. It was concluded that soymilk blend can be used for the preparation of frozen desserts especially ice cream. The ice cream prepared from soymilk blend having 20 g soy flour: 80 g skim milk (T₂) was of good quality in respect of sensory characteristics such as colour, taste, flavour and overall acceptability. Physico-chemical characteristics showed that T₂ sample contained 65.795% moisture, 34.182% total solids, 0.7512% ash, 9.856% fat, 3.430% protein, 14.885% sucrose and 5.462% lactose. Acidity value was 0.19% whereas pH was found to be 6.709.

Key words: Skim milk, soya milk, ice cream, storage


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Pakistan Journal of Nutrition 2 (5): 312-319, 2003
© Asian Network for Scientific Information 2003

The effect of cinnamon doses on blood serum triglyceride (TGL), total cholesterol, high-density lipoproteins (HDL) and low-density lipoproteins (LDL) was studied in type 2 diabetic individuals for 60 days. Sixty type 2 diabetic individuals of both sexes and of age 48± 6.5 years were divided into 6 groups; each group was having 10 individuals. Groups 1, 2 and 3 were assigned for 1g, 3g and 6g cinnamon doses/day respectively. Groups 4, 5 and 6 were assigned for 1g, 3g and 6g placebo doses/day respectively. The doses were equally distributed over the day. Cinnamon and placebo were given in the form of capsules with breakfast, lunch and dinner. The doses were taken for 40 days and after 40 days; there was a 20 days blank period. Fasting blood samples were taken on days 0 (starting day of the experiment) 20, 40 and 60 and blood serums were separated. The TGL, cholesterol, HDL and LDL of blood serum of both the cinnamon and placebo groups were determined. Cinnamon doses significantly (P<0.05) reduced the mean fasting serum TGL and cholesterol levels while the placebo doses did not change the serum TGL and cholesterol levels. Cinnamon doses reduced the mean fasting serum HDL levels but the reduction was non significant at P<0.05, while placebo doses did not affect the serum HDL levels. Cinnamon doses significantly (P<0.05) reduced the mean fasting serum LDL levels while the placebo doses did not affect the serum LDL levels. The data demonstrated that cinnamon intake reduced blood serum TGL, cholesterol and LDL significantly (P<0.05) in type 2 diabetic individuals. In the light of this research, it is recommended that individuals who have high TGL, cholesterol and LDL levels, they should use cinnamon in their food preparations on regular basis. This will keep their TGL, cholesterol and LDL levels low.

Key words: Cinnamon, lipid profile, diabetic


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Pakistan Journal of Nutrition 2 (5): 320-323, 2003
© Asian Network for Scientific Information 2003

The prepared seedslices of African oil bean (Pentaclethra macrophylla Benth) were subjected to a 72-hour traditional fermentation to produce ‘ugba' a popular food condiment consumed in the rain forest areas of West tropical Africa. The fermentation brought about slight increases in crude protein and ash contents, and a slight decrease in the oil content of the seeds. Amino nitrogen increased steadily from 1.23 mgNg^-1 DM prior to fermentation to 13.68 mg Ng^-1 DM after 72-hours, showing a strong indication of appreciable protein hydrolysis. Gas chromatographic analysis of the seed oil showed the principal fatty acid, linoleic acid, increasing from 60.68 to 67.57% of total fatty acids while oleic acid decreased from 26.95 to 22.59%. Palmitic acid and other saturated fatty acids in the seed oil were also slightly affected by the fermentation; while palmitic increased steadily, others decreased markedly. Total titratable acidity increased gradually as fermentation progressed. A further analysis using thin-layer chromatography revealed the accumulation of formic, acetic, lactic and butyric acids in the fermenting seedslices. At the end of 72 hours, ‘ugba' contained 0.41 mgg^-1 butyric acid, 0.35mgg^-1 lactic acid, 0.18mgg^-1 acetic acid and 0.20 mgg^-1 formic acid, on dry weight basis.

Key words: Oil bean seeds, fermentation, chemical composition, fatty and organic acids


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