Nutritional assessment of wheat biscuits and fortified wheat biscuits with oat flour

Oat flour is a nutritions food product with high potential applications as neutraceutical in functional and fortified foods. The present investigation was carried out in an attempt to clarify the nutritional assessment of wheat biscuits and fortified wheat biscuits with oat flour. The study included the determination of gross chemical composition, caloric value and minerals composition [Cu, Fe, K, Mg, Mn, Na, Ca, Se and P] as well as the amino acids composition of wheat biscuits and fortified wheat biscuits with oat flour. Likewise, physical characteristics and sensory characteristics of control [100% wheat flour biscuits] and fortified wheat biscuits with oat flour were assessed as well. The data revealed that incorporation of oat flour in wheat flour biscuits increased crude protein, ash, crude fiber, carbohydrate contents, and decreased moisture content and caloric value of fortified biscuits as well. However, 15% Syrian oat flour fortified biscuits recorded the highest protein content [7.22%], ash [0.90%], crude fiber [1.37%] and carbohydrate content [79.30%] on dry weight basis. Meanwhile, it recorded the least moisture content [4.15%] and the least caloric value [446.97 k.cal/100g biscuits]. However, the 15% Egyptian oat flour fortified biscuits recorded higher protein, ash, crude fiber and carbohydrates contents than that of the wheat biscuits as well as lower moisture and caloric value. Therefore, it could be concluded that the supplementation of control biscuits with 15% oat flour [both Egyptian and Syrian] enhanced the nutritive value in terms of its chemical constituents. Besides, the data revealed that 15% oat flour fortified biscuits had higher Cu, Fe, K, Mg, Mn, Ca and P contents than that in wheat flour biscuits. The most abundant minerals elements in wheat biscuits fortified with both 15% Egyptian and Syrian oat flours were P, Ka and Ca. Furthermore, the data revealed that 18 amino acids were detected in the three studied biscuits among them 8 represented the essential amino acids, namely: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. Meanwhile, another 10 non essential amino acids were detected, namely: alanine, arginine, aspartic acid, cystine, glutaniic acid, glycine, histidine, proline, serine and tyrosine. The data revealed that both 15% Egyptian and Syrian oat flour fortified biscuits contained a good balance of essential amino acids. Considering the spread factor of control biscuits as 100, the data recorded a gradual increment of spread rates as well as of spread factors of both Egyptian and Syrian fortified biscuits in all studied levels [5%, 10% and 15% oat flour; respectively]. Taking the sensory characteristics of biscuits in consideration both physical and sensory characteristics indicated the best quality biscuits were fortified biscuits with 15% Egyptian oat flour and fortified biscuits with 15% Syrian oat flour compared with the control biscuits. In conclusion, both 15% Egyptian and Syrian oat flours fortified biscuits proved that they are nutritious functional food gaining renewed interest as oat flour is a food component with high protein, high carbohydrate, high crude fiber and low fat as well as high level of all the nine studied minerals; and good balance of the essential amino acids required for human nutrition. Moreover, wheat flour fortified biscuits with 15% oat flour could be recommended for caloric reduced diets for obese and over weight persons as well as for diabetic persons due to its lower glycemic response because of its rich beta-glucan having the potential impact on the maintenance of human health

Effect of high doses of nutmeg [Myristica fragrans] on healthy albino rats

The present work seeks to investigate the effect of high doses of nutmeg [Myristica fragrans] on healthy albino rats. Twenty male albino rats Sprague Dawley were divided into 4 groups; the first group fed on basal diet [control]; the rats of second, third and fourth groups were fed on basal diet supplemented with nutmeg [5%, 10% and 15%] respectively for eight weeks. The food intake, body weight gain ratio BWG%, feed efficiency ratio FER, organs / body weight ratio, parameters of serum, Total protein, Albumin AL, liver functions [AST and ALT] and kidney functions [Urea and Creatinine] in healthy albino rats were estimated and histopathological changes in liver, kidney and heart were examined also. The obtained results revealed nonsignificant differences in serum total protein for all groups fed on basal diet supplemented with different levels [5, 10 and 15%] of nutmeg and control group. In addition the data shows significant increase in serum AST and ALT for all groups fed on basal diet supplemented with different levels of nutmeg [5, 10 and 15%] comparing with control group. In addition, it could be showed nonsignificant differences in serum albumin for all groups fed on basal diet supplemented with different levels [5, 10 and 15%] of nutmeg comparing with control group. Meanwhile significant increase in serum urea and creatinine were recorded for all groups fed on different levels [5, 10 and 15%] of nutmeg compared with control group. The results obtained in this study revealed that high doses nutmeg consumption could affect the histology of liver and kidney of albino rat. The results concluded that the functions of liver and kidney may have been adversely affected. It is recommended that caution should therefore be advocated in the intake of this product and further studies be carried out to examine these findings

Impact of pregnant women' nutritional and sociodemgraphic status on their newborns

The study was carried out on 110 pregnant women "and their newborns"- attending to a governmental hospital in Cairo, to study the effect of their nutritional and sociodemographic status on their neonates. 14% of mothers were anaemic. 1.72% of the newborns were low birth weight. No significant correlation was found between maternal nutrients intake and the neonates "Length nor weight". The biochemical parameters of mothers and their newborns were within the normal range except albumin and total protein were low. 9% of mothers practice breast feeding. 47.25% of newborns were breastfed immediately after delivery. 67% of infants were breastfed for-more than 6 months of age. Improving the nutritional status prior to and during pregnancy is important for mothers and for superior out comes

study on the nutritional status and food habits of pregnant women

The study was conducted on 110 pregnant women mean age +/- S.D [29 +/- 7.9 years] attending to an antenatal clinic in a public hospital in Cairo to study their [nutritional status and food habits] The average dietary intake was far from satisfactory. The [mean +/- SD [nutrients intakes that is below RDA was for energy [1785 +/- 498.6 kcal], iron 16.92 +/- 5.0mg]. calcium [795 +/- 342mg] and vitamin A [407 +/- 386ug>. 64.3% of the pregnant women in the 3[rd] trimester were at <11g/dl haemoglobin level. The majority of pica pregnant women are 35 years [44.44%], workers [66.66%], illetrate and low education level [77.77%], low family income [55.55%] and their parity < 3 children. 50% of pica pregnant women are anaemic [< 11 g/dl haemoglobin level]. There is no significant between pica, cravings, aversions and normal food habits pregnant women. Nutrition education and nutritional supplementation are very important for the pregnant women