Carcinogenic heterocyclic amines formation and its relation with marinating process and cooking methods of chicken meat and fish

Common cooking procedures such as broiling, frying [flam-grilling], heat processing and pyrolysis of protein-rich foods induce the formation of potent mutagenic and carcinogenic heterocyclic aromatic amines [HAAs]. This research was conducted to study the effect of marinating, cooking method and cooking time on HAAs formation. Four types of HAAs [IQ, MeIQx, PhIP and A alpha C] were determined in cooked marinated and non- marinated chicken legs and fish. Chicken legs samples with and without skin were cooked by [oven-broiled] for 30, 40 and 50min, fish samples were cooked by [oven-broiled] for 30 and 40min or fried for 10min. marinating periods were 2 and 4h. for chicken and 1h. for fish. The solid- phase extraction and HPLC method was used to analyse pooled samples for HAAs content. The obtained results indicates that skinless chicken samples had a lower value of cooking loss% than samples with the skin. Marinating resulted in a considerable decrease in cooking loss% for broiled chicken samples either with or without skin. HAAs [IQ, MeIQx, PhIP and A alpha C] increased in mass with longer cooking time. The highest amount of HAAs formed in oven-broiled chicken legs was PhIP followed by MeIQx; IQ and A alpha C. A large decrease in PhIP amount was found after marinating. A alpha C was found in low quantity in marinated chicken samples and be detected after 4h marinating. Fish samples marinated for 1h lead to a decrease in cooking loss% in both oven- broiling and fried fish. Formation of IQ and MeIQx were increased in fried fish samples. But PhIP amount was decreased compared with oven-broiled samples. A alpha C type of HAAs was not detected in fried fish, while it was found in slight amount in oven-broiled fish samples. It could be concluded that cooked fish contained less amount of HAAs than chicken. HAAs formation increased with increasing cooking time. Marinating process reduces the formation of most HAAs especially PhIP. Grilled or fried chicken and fish consumption may be confounded with other healthy aspects of diet such as higher consumption of fruit, vegetables, fiber and lower intake of fat without increasing the cooking time

Using cotton seed flour as a new source of protein and its effect on nutritive value and sensory characteristics of biscuit and bread

The major nutritional problem in most of the developing countries is protein- energy malnutrition. Nutritionally cotton seed flour [CSF] is low in fat and contains a substantial amount of high biological value protein. The present research was conducted to study the effect of fortification of both biscuit and bread with cotton seed flour. Cotton seed flour was added to wheat flour [extract 72%] at three levels 10%, 20%, and 30%. Fortified and unfortified samples of biscuit and bread were evaluated chemically, nutritionally and sensory. Results revealed that protein and minerals contents of both Fortified biscuit and bread increased by increasing level of fortification. The percentage increase of total protein for biscuit was 35.2%, 70.4% and 103.7% at levels 10%, 20% and 30% cotton seed flour [CSF] respectively, while percentage increase for bread were 51.5%, 113.0% and 154.9%. Calcium [Ca], Phosphorous [P], Iron [Fe] and Zinc [Zn] contents for fortified biscuit [at level 30% CSF] increased by 355.6%, 133.5% 67.3% and 119.2% respectively, while the values for bread were 145.6%, 191.6%, 90.6% and 140% at the same level of fortification [30%]. Also biological value [B.V] and protein efficiency ratio [PER] for fortified biscuit and bread were increased by increasing the level of CSF. All given sensory scores of the fortified biscuit and bread samples were fairly decreased with increasing the percentage of CSF, except for biscuit's colour. The differences between control [unfortified] and fortified biscuit samples were not significant [P >/= 0.05]. In conclusion, addition of [CSF] to wheat flour led to increase of biscuit and bread content of total protein, mineral and amino acids. Also there was an improvement in product colour [biscuit]. The investigator advice mass production of CSF to supplement wheat flour so to help crossing the gap between production and consumption of wheat

Effect of propolis extract as natural substance on lowering blood sugar and cholesterol level in hyperglycaemic rats

The present work was conducted to study the effect of propolis extract on lowering blood sugar and cholesterol level in alloxan diabetic rats. Various nutritional and biochemical parameters were estimated. Propolis extract was added to the diet of rats at three levels [0.25%, 0.5% and 1.0%] for 4 weeks. The obtained results indicated that the addition of propolis extract to the diet of rats produced a positive effect on body weight gain [BWG] and feed efficiency ratio [FER]. The values of cholesterol, triglycerides [TG] and very low-density lipoprotein- cholesterol [VLDL-c] significantly increased for positive control [+] compared with negative control [-], but HDL-c was significantly lower. Addition of propolis extract resulted in a significant reduction in cholesterol, TC, VLDL-c, aspartate amino transferase [AST] and alanine amino transferase [ALT] except the 0.25% propolis group for AST. The percentage decrease in cholesterol value was from about 45.9% to 64.7%, while percentage increase in HDL value was from about 37.5 to 91.3%. Glucose level in control [+] was 311.5 +/- 75.3 1 mg/dl vs 128.5 +/- 26.13 mg/dl for control [-]