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Research Article
Association Between the Dietary Practices and the Nutrition Status of Adult Cancer Outpatients at Nyeri County Referral Hospital, Kenya; A Cross Sectional Survey
Issue:
Volume 13, Issue 6, December 2024
Pages:
239-248
Received:
4 October 2024
Accepted:
25 October 2024
Published:
18 November 2024
Abstract: The global attainment of the Sustainable Development Goal 3 target 3.4 has been slow, with a notable increase in the cancer burden. Besides the normal cancer pathogenesis, 5-10% of the total cancer cases develop as a result of sub-optimal diets and other lifestyle factors and therefore, consuming a healthy diet in adequate amounts helps in prevention of the tumor itself and cancer related malnutrition. Limited evidence exists on the link between dietary practices and the nutrition status of cancer patients, and this study sought to fill this gap using analytical cross-sectional study design. Data was collected using a 24-hour recall, Food Frequency Questionnaire and Malnutrition Universal Screening Tool. The dietary patterns identified from the research were, excessive consumption of foods from the starchy foods and the fats category (65.1%) with less than half (41.9%) of the respondents not attaining the minimum daily requirements of the fruit’s servings recommended by World Health Organization (WHO). The mean energy intake of the 172 respondents was below the ESPEN Clinical guidelines recommendations. More than half (51.7%) of the respondents were at a high risk of developing malnutrition and there was a statistically significant difference between individual energy intake and the nutrition status (P<0.05) rejecting the null hypothesis that there is no significant association between the energy intake and the risk of being malnourished. Linear regression r (0.41) showed a significant (P<0.05) weak positive association between a person’s diet intake and the malnutrition risk. The analysis shows that 16.7% of the overall risk of malnutrition can be explained by the dietary intake. Assessing the dietary practices of the cancer patients, screening them for malnutrition risk and enhancing nutrition education and counselling is key in improving therapeutic care of cancer patients. A study to reveal the knowledge and attitudes of the cancer patients towards these dietary practices would make a very significant contribution to the therapeutic care of the cancer patients.
Abstract: The global attainment of the Sustainable Development Goal 3 target 3.4 has been slow, with a notable increase in the cancer burden. Besides the normal cancer pathogenesis, 5-10% of the total cancer cases develop as a result of sub-optimal diets and other lifestyle factors and therefore, consuming a healthy diet in adequate amounts helps in preventi...
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Research Article
Physico-Chemical and Biochemical Characteristics of the Assabonou Mango Variety with a View to Valorization
Issue:
Volume 13, Issue 6, December 2024
Pages:
249-258
Received:
17 August 2024
Accepted:
18 September 2024
Published:
22 November 2024
Abstract: In Côte d'Ivoire, mango (Mangifera indica) is one of the most widely consumed fruits after banana. However, the assabonou variety, an existing wild variety, is less consumed because of its fibrous character. With a view to promoting its consumption, the aim of this work is to characterize this mango from a nutritional point of view, with a view to its possible valorization. The physico-chemical and biochemical characteristics of this mango were analysed. For the analyses, 10 kg of assabonou mango were collected from each of the five villages in the Yamoussoukro district (Apkessekro, Assabonou, Logbakro, N'gokro and Sahabo). The physico-chemical analyses carried out showed that the pH of assabonou variety mangoes juices from these various towns ranged from 4.20 ± 0.17 to 4.53 ± 0.05. The titratable acidity varied from 0.56±0.01 to 0.063±0.01%. Titratable acidity ranged from 0.56±0.01 to 0.063±0.01%. Soluble sugar content ranged from 12.16±0.28° Brix to 14.83±0.57° Brix. Dry matter content ranged from 13.75±2.20% to 20.38±1.81%. Biochemical analysis showed that assabonou mango variety samples were essentially rich in Potassium, Magnesium and Calcium, with averages of 55.56 mg/100g MS, 12.61 mg/100g MS and 19.30 mg/100g MS respectivelyMacronutrients included digestible carbohydrates (15.192 g/100 g DM), fiber (2.44 g/100 g DM), protein (0.73 g/100 g DM), total sugars (13.69 g/100 g DM) and reducing sugars (1.72 g/100 g DM). In view of its nutritional potential, steps should be taken to limit losses due to rotting during harvesting periods, by planning its transformation into fermented products for the production of beverages or novel foods.
Abstract: In Côte d'Ivoire, mango (Mangifera indica) is one of the most widely consumed fruits after banana. However, the assabonou variety, an existing wild variety, is less consumed because of its fibrous character. With a view to promoting its consumption, the aim of this work is to characterize this mango from a nutritional point of view, with a view to ...
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Research Article
Phytochemical Study and Effects of Anticoccidian Treatment of Carica Papaya L. Seed on Biochemical Parameters and Carcass in Sasso Broilers
Issue:
Volume 13, Issue 6, December 2024
Pages:
259-269
Received:
12 October 2024
Accepted:
4 November 2024
Published:
26 November 2024
Abstract: Coccidiosis is one of the dreaded pathologies that ruin poultry, causing enormous economic losses for poultry farmers. Chemotherapy control has some challenges, including bioresistance developed by coccidia and the presence of harmful residues in egg products. There is the question to know whether there is an effective, natural-originated, and less expensive substitute to replace synthetic anticoccidial products. The current study proposed to evaluate the anticoccidial effects of papaya seed powder on biochemical parameters in poultry. Six hundred (600) day-old chicks, of Sasso breed and broiler type, were divided into four batches noted: untreated batch, T-; treated batch with amprolium (20%), T+; then P1 and P2 batches, treated with 5% of papaya seed powder, incorporated into the feed, respectively for one and two days per month. The secondary metabolites contained in papaya seed powder have been identified by applying general methods described in the literature. Biochemical parameter assays in serum, recovered by centrifugation of blood collected from birds, were performed using enzymatic colorimetry methods with Mindray BS/China biochemical analyzer system. The results revealed the presence of tannins, flavonoids and alkaloids, which are the main secondary metabolites known for their proven anticoccidial properties. In addition, values of number of eggs per gram (EPG) reduction rate compared to T- batch are 70.60%, 76.92%, 88.16%, respectively in batches P1, P2 and T+. Shortly, papaya seed powder incorporation into the feed leads to lower levels of urea and AST, but an increase in albumin in Sasso broilers. Anticoccidial treatment with Carica papaya seed powder (5%) has almost the same anticoccidial efficiency as amprolium (20%) and had no adverse effect on poultry. However, the effect of the seed on organoleptic properties of the meats can be investigated to determine their degree of acceptability among consumers.
Abstract: Coccidiosis is one of the dreaded pathologies that ruin poultry, causing enormous economic losses for poultry farmers. Chemotherapy control has some challenges, including bioresistance developed by coccidia and the presence of harmful residues in egg products. There is the question to know whether there is an effective, natural-originated, and less...
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Research Article
Use of Fluorescence Spectroscopy Combined with Chemometric Tools for the Quality Assessment of Fermented Parkia Biglobosa Seeds During Storage
Issue:
Volume 13, Issue 6, December 2024
Pages:
270-282
Received:
25 October 2024
Accepted:
8 November 2024
Published:
28 November 2024
Abstract: Fermented Parkia biglobosa seed is a food of high nutritional value that plays a vital role in the diet of many populations, particularly in West Africa. This food offers a combination of proteins, vitamins, minerals and fibers, while having beneficial properties for the health of consumers. Thus, this study aimed to investigate the feasibility of using front face fluorescence (FFFS) to assess the quality of dry fermented seed of Parkia biglobosa (Soumbara) during storage. In this study, the physicochemical parameters (pH, fat and peroxide value (PV)) were determined. The obtained results showed that the pH, fat and PV values varied with the storage duration. For example, from day 1 to day 30, the pH values increased from 6.130 ± 0.05 to 6.723 ± 0.07. By applying principal component analysis (PCA) and factorial discriminant analysis (FDA) on the emission spectra acquired after excitation wavelengths fixed at 250 nm, 340 nm, 360 nm, 290, 290 nm and 410 nm, a perfect discrimination of the soumbara samples according to the storage times. In addition, the factorial discriminant analysis allowed to obtain a correct classification rate between 90 and 100. Regarding the prediction of the pH, fat and PV level, the partial least squares regression (PLSR) applied to the FFFS spectra data gave an excellent prediction with R2 values of 0.99. The results obtained in this study show that the FFFS method coupled with descriptive and predictive chemometric tools could be applied as an effective, rapid and non-destructive method for monitoring the quality of fermented Parkia biglobosa (soumbara) seeds during storage.
Abstract: Fermented Parkia biglobosa seed is a food of high nutritional value that plays a vital role in the diet of many populations, particularly in West Africa. This food offers a combination of proteins, vitamins, minerals and fibers, while having beneficial properties for the health of consumers. Thus, this study aimed to investigate the feasibility of ...
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Research Article
Phytonutrients in Breast Milk and Their Association with Maternal Dietary Intake: A Longitudinal Study in Adjamé
Matogoma Digbé Ble*
,
Francis Béranger Angelo Aka,
Dorothée Marie Koumi,
N’Bra Koko Alexandre,
Joel Bonouma,
Yao Thodekes
Issue:
Volume 13, Issue 6, December 2024
Pages:
283-290
Received:
28 October 2024
Accepted:
12 November 2024
Published:
29 November 2024
Abstract: Carotenoids and flavonoids are essential nutrients for infant development. As for today, there is limited data on their availability in breast milk and the associated dietary factors, particularly in Côte d’Ivoire, where the diet of breastfeeding women is largely composed of cooked meals. The primary objective of this study was to determine the levels of carotenoids and flavonoids in breast milk using high-performance liquid chromatography (HPLC) during two lactation periods in Ivorian women who consumed two different diets. Mature breast milk samples were collected from healthy breastfeeding women on the 45th and 105th postpartum days. The mothers’ dietary frequencies were obtained using a questionnaire. A final sample of 60 breastfeeding women was selected. Two predominant basic diets were identified: cooked rice with palm nut sauce (R-SG) and attiéké with fried fish in refined palm oil accompanied by a paste of cooked vegetables (onion-red chili-fresh tomato) (A-PF). An overall increase in flavonoid levels was observed in all women’s milk on the 105th postpartum day, in contrast to carotenoid levels, where only the β-carotene content increased on the 105th day in the milk of women who consumed the R-SG diet (from 1.82 ± 0.30 µg/L to 2.13 ± 0.6 µg/L). The quercetin content in the milk of women on the A-PF diet (from 10.8 ± 1.6 µg/L to 19.98 ± 3.6 µg/L) significantly increased (p<0.05) compared to other flavonoids. Based on our results, consumption of cooked rice with palm nut sauce and attiéké with fried fish in refined palm oil accompanied by cooked vegetable sauce (onion-red chili-fresh tomato) increases the concentrations of quercetin, kaempferol, and epicatechin in milk. These findings can serve as dietary guidelines for breastfeeding mothers to improve β-carotene and flavonoid levels in breast milk, thus promoting infant growth and development.
Abstract: Carotenoids and flavonoids are essential nutrients for infant development. As for today, there is limited data on their availability in breast milk and the associated dietary factors, particularly in Côte d’Ivoire, where the diet of breastfeeding women is largely composed of cooked meals. The primary objective of this study was to determine the lev...
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Research Article
Technological and Nutritional Properties of Four Varieties of Sorghum Grains Used in Mali
Issue:
Volume 13, Issue 6, December 2024
Pages:
291-305
Received:
21 October 2024
Accepted:
7 November 2024
Published:
3 December 2024
Abstract: Sorghum (Sorghum bicolor L.) is one of the main cereals widely consumed in Mali. The aim of this study was to contribute to a better understanding of the technological and nutritional properties of four varieties of sorghum (“Duguyiriwa”, “Jakumbe”, “Seguifa”, and “Kenikedje”) consumed in Mali. The physicochemical properties, macronutrients, and micronutrients were determined using gravimetric, spectrophotometric and HPLC methods. Antinutritional factors (ANFs) were determined spectrophotometrically. Furthermore, the technological properties were estimated through the grinding yield, water solubility index (WSI), and absorption capacity of water (WAC) and oil (OAC) via the gravimetric technique. The physical characteristics revealed that the grains from all the varieties were the same forms and sizes, whereas they were different in color and weight. Overall, these grains can be easily stored due to their low humidity (7.28±0.09–8.49±0.20%) and free acidity (< 0.10 °Dornic). The varieties are relatively rich in macronutrients: proteins (5.32–6.38%), carbohydrates (79.90–80.94%) and fibers (2.45–2.84%). In addition, they are potential sources of micronutrients such as potassium, phosphorus, magnesium, calcium and iron. Thin layer chromatography (TLC) highlighted the presence of lysine (an essential amino acid) in all the samples, except Kenikedje. These nutritional values could be reinforced by the nonharmful levels registered with antinutritional factors (ANFs): lectins (0.64–2.52 mg equivalents SAB/100 g) and tannins (0.07–0.13 mg equivalents AG/100 g). Analysis of technological performance revealed that all the investigated varieties possessed good processing abilities. Higher grinding yields (> 92%) and water absorption capacities (WAC > 67%) were observed for all varieties. In terms of technological transformation, the Duguyiriwa sample was the best variety because it presented the highest WAC (74.37±1.44%) and lowest oil absorption capacity (OAC = 8.97±0.05%). In summary, these sorghum varieties are potential sources of nutrients and have good technological processing ability.
Abstract: Sorghum (Sorghum bicolor L.) is one of the main cereals widely consumed in Mali. The aim of this study was to contribute to a better understanding of the technological and nutritional properties of four varieties of sorghum (“Duguyiriwa”, “Jakumbe”, “Seguifa”, and “Kenikedje”) consumed in Mali. The physicochemical properties, macronutrients, and mi...
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Research Article
Study of Dietary Risk Factors Involved in the Occurrence of Gastroesophageal Reflux Among Students in Ivory Coast
Anon Franck-Donald N’Guessan*,
Francis Beranger Angelo Aka,
Kouame Hermann Yeboue,
Purifine Sassor Odile Ake-Tano,
Ahoua Yapi,
Marie Louise Berthe Ahui-Bitty
Issue:
Volume 13, Issue 6, December 2024
Pages:
306-311
Received:
16 October 2024
Accepted:
21 November 2024
Published:
10 December 2024
Abstract: In 2016, the work of Amoikon et al showed a high prevalence of gastroesophageal reflux and inappropriate eating habits in student populations in Ivory Coast. With the aim of continuing this work through the search for explanatory dietary factors, a dietary study was carried out. It took place from October 15, 2016 to February 17, 2017, in a population of 1228 students, with an average age of 22.5 years, dominated by the male sex. This is a prospective cross-sectional study, with a descriptive and analytical aim, with the main objective of studying the relationship between eating habits and the occurrence of gastroesophageal reflux among students in Ivory Coast. The evaluation of pathologies frequently encountered in the population revealed a prevalence of 29.3% of gastroesophageal reflux. The analysis of the relationship between eating behaviors and the occurrence of the pathology revealed the involvement the high consumption of carbonated drinks, spicy foods, non-alcoholic exciting products, and flavor enhancer products. In view of these results we can conclude that unrationalized eating habits can lead to health problems. This study proves that certain inadequate dietary behaviors are responsible for gastroesophageal reflux in students’ population and could have repercussions on the success rate in our universities. In order to avoid this situation, it would be important to organize awareness campaigns for behavior change with a view to improve their state of health.
Abstract: In 2016, the work of Amoikon et al showed a high prevalence of gastroesophageal reflux and inappropriate eating habits in student populations in Ivory Coast. With the aim of continuing this work through the search for explanatory dietary factors, a dietary study was carried out. It took place from October 15, 2016 to February 17, 2017, in a populat...
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Research Article
Effects of Preservation Methods on the Proximate Composition of Three Varieties of Pepper
Austin Christopher Gyamfi*
Issue:
Volume 13, Issue 6, December 2024
Pages:
312-319
Received:
15 November 2024
Accepted:
29 November 2024
Published:
16 December 2024
Abstract: Pepper is a vital commercial crop, cultivated for vegetable, spice, and value-added processed products. It is an important constituent of many foods, adding flavour, colour, minerals and vitamins A and C, therefore, indispensable to Ghana and world food industries. Proximate analysis of food is very critical in the food science that determine the composition of any food substance. It is through the proximate analysis that nutritional assessment on moisture, ash, crude protein crude fat and crude fibre are made. Essentially, proximate analysis allows manufacturers to maintain quality control. This study aimed at determining the effects of preservation on the proximate composition of three varieties of pepper (Capsicum frutescence, Capsicum cayenne and Capsicum chinense) in the Bibiani Municipality of the Western North Region. The study was laboratory experiment. From the findings it was revealed that the pepper stored under room temperature was noted for good protein (14.64%), ash (8.04%) and fat (10.71%) and carbohydrate (68.09% while parboiling pepper and drying influence a very high fibre (11.50%) content, and retain good amount of ash (5.53%), carbohydrate (68.09%) with poor fat (4.56%) and protein (10.21%) content. It was also observed that the ash content of pepper due to interaction effect of varietal variation and method of preservation also showed a distinct difference (p<0.01) The effect of interaction between the variety and method of preservation influenced a significant variation in the protein content of the pepper samples. The study showed moisture content in pepper differs with respect to difference in the variety. Hence, different variety of pepper has moisture level of a vary effect.
Abstract: Pepper is a vital commercial crop, cultivated for vegetable, spice, and value-added processed products. It is an important constituent of many foods, adding flavour, colour, minerals and vitamins A and C, therefore, indispensable to Ghana and world food industries. Proximate analysis of food is very critical in the food science that determine the c...
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