The food choices and meal consumption patterns of undergraduate students from two Nigerian universities, Obafemi Awolowo University, Ile-Ife (OAU) and Adekunle Ajasin University, Akungba Akoko (AAU) (n = 402; 199 male and 203 female; overall mean age 23) were studied. The result indicated that 60% of the students (58% male and 62% female) consumed the recommended minimum number of servings of cereal, 50% of the males and 35% of the females in the carbohydrate category while 35% of the males and 42% of the females consumed enough from the meat group. More female students (40%) consumed adequate quantities of fruits and vegetables than their male counterparts (20%) while the consumption of milk and milk substitutes was low (10% male and 25% female). Most students ate twice a day substituting snacks for the third meal. More female students (48%) exceeded their energy requirement than their male counterparts (28%) while 60%, 85% and 40% did not meet the recommended dietary allowance (RDA) for protein, calcium and iron respectively. Body Mass Index (BMI) classification indicated that 29% of the students were overweight, 6% were obese while 13% of the male students were underweight. The unhealthy eating habits of Nigerian university students seemed to be a reflection of poor funding.
This research investigates the effect of baking temperature and time on the resistant starch (RS), glycemic index (GI) and glycemic load (GL) of gluten-free cookies, optimized the processing parameter using a chemometrics approach of response surface methodology (RSM) and artificial neural network (ANN). The in-vitro starch digestibility of the formulated cookies exhibited a monophasic starch digestogram. Increase in resistant starch, and a decrease in the predicted GI of the cookies, was associated with low temperature and high baking time. The use of RSM and ANN modelling techniques accurately predict the RS, pGI and GL (coefficient of determinant, R 2 > 0.93 and root mean square of error = 0.43–0.62) of the gluten-free cookies. The optimal condition for the production of cookies with high RS, low pGI and GL were baking temperature of 158 °C and baking time of 20 min with predicted RS value of 19.61 g/100g of dry starch, pGI value of 56.98 and GL value 52.64.
Purpose Tea contains high content of phenolics which are well-known to act as antioxidants. As such, there are claims that the consumption of infusion of tea could help ameliorate free radical-induced diseases; this therapeutic activity would depend on the amount of phenolics that is soluble and the amount that is absorbed and available for metabolic activity when consumed. The purpose of this study is to analyze the content of phenolics and antioxidant activity of some health tea and also to study the effect of addition of sugar and milk on in-vitro availability of phenolics in tea, cocoa and coffee drinks. Design/methodology/approach Seven brands of health tea, two brands of cocoa drink, one brand each of coffee, powdered milk and sugar were selected. The tea samples were analyzed for pH, titratable acidity, total phenol and antioxidant activity using Folin–Ciocalteau and 202-diphenyl-1-picryl-hydrazil 28DPPH-29-20 reagents. In-vitro simulated digestion modeling stomach and small intestine were carried out on tea infusion, coffee and cocoa drinks with or without sugar, and phenolic availability was analyzed. Findings The result indicated that pH, titratable acidity and total phenolics ranged from 4.5 to 5.6, 0.167 to 0.837 (as maleic acid) and 1.15 to 1.17 mg/g gallic acid equivalent, respectively. Black tea recorded the highest phenolic content, in-vitro phenolic availability and antioxidant activity. Addition of sugar to black tea and chocolate drink caused a significant decrease in the in-vitro available phenolics, while the addition of milk leads to a significant enhancement. Research limitations/implications The data obtained in this study can be used nutritionally and commercially to show the impact of adding sugar or milk on the content of phenolics and their bioavailability in-vitro. The study justifies the claim that tea could help ameliorate free radical-induced health defects. Practical implications Assessment of antioxidant activity of food should not be based only on the content of total phenolics but on the amount that is bioavailable in the body system when the food is consumed. Social implications Consumption of tea, cocoa and coffee drinks with milk and sugar have been found to enhance or inhibit phenolics. Therefore, the optimum level of these additives should be determined if the drinks were meant for therapeutic purposes. Originality/value Results obtained may provide some useful information for considering the bioavailability of phenolics present in tea and beverages in view of consumption/digestion in our body as well as interference of sugar and milk as the additives.
Chemical modifications (citrification, acetylation and phosphorylation) of breadfruit (Artocarpus altilis) starch were performed using dual (microwaveassisted and chemical) processes, the physicochemical properties, degree of substitution and in-vitro starch hydrolysis of the modified starches were evaluated using standard methods while changes in molecular structure was assessed using Fourier transform-infrared (FTIR) spectroscopy. The results showed that bulk density ranged from 0.22 to 0.28 g/ml, swelling power (5.89 to 6.23), solubility (0.13 to 0.17 g), water absorption capacity (WAC) (0.5 to 0.9 mg/g), and oil absorption capacity (OAC), 0.8 to 1.0 ml/g. Starch and amylose contents varied between 122 and 206 mg/g and 16 to 36%. The degrees of citrification in chemically and microwave modified starches were 0.2 and 0.31% while chemical and microwave modified acetylation were and 0.24 and 0.36%, respectively. The infrared spectra of modified starches showed characteristics band for C = O at 1754 to 1375 cm −1 for acetylated starches and at 1240 cm −1 to 1417 cm −1 belonging to P = O stretching vibration for phosphorylated starches. The in-vitro starch hydrolysis showed that modified starches recorded decreased rate of hydrolysis and glycemic index compared to native starch. Microwave-assisted chemically modified starch recorded better functional properties and low glycemic index compared to chemically modified starch. The study revealed that modification of breadfruit starch could enhance efficient utilization of breadfruit for both industrial and nutritional purposes.
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