Microbiological and Nutritional Quality of Complementary Foods for Children (6 to 24 months) Produced in the City of Man (Côte d'Ivoire)

This study aims to determine the microbiological and nutritional quality of complementary foods for children produced in the city of Man (instant flour and porridge). To do this, a structured survey of nannies and vendors, coupled with microbiological and physicochemical analyzes was carried out. To this end, a questionnaire survey was conducted among nannies and porridge sellers in order to collect information on the use of complementary foods and to assess the state of cleanliness of the sales environment. A study of physicochemical (carbohydrates, lipids, humidity, ash, minerals) and microbiological (total aerobic mesophilic flora, yeasts and molds, total coliforms, Escherichia coli, Staphylococcus sp. and Salmonella sp.) characteristics using standard methods and referenced was then conducted to assess the nutritional value and health status of the porridges (Millet, Kokobaka, Anagobaka) and flours from the Focolari center consumed in Man. The survey data showed that the majority of the of nannies (61.1%) give a complementary food before the age of introduction (6 months), with regard to the saleswomen (100%) unaware of the proportion of the components and their nutritional intake as well as 54.8% of them have an unhealthy work place and environment. The microbiological analysis carried out on the 50 samples revealed a potential contamination of spoilage and pathogenic germs. The contamination rate of Anagobaka porridge is very worrying unlike other porridges and flours, especially with the presence of salmonella, the high rate of Escherichia coli and Staphylococcus aureus respectively (3.91×103 ± 0.09 and 5.34×104 ± 0.10 CFU/mL).) Regarding the nutritional analysis, there is a content of carbohydrates (70.17-85.08%), lipids (6.93-10.40%) and iron (30.64-64.34%) higher than those recommended by the FAO/WHO standard in the 6 types of samples analyzed. However, the zinc content is below this standard in all the samples tested. However, zinc deficiency is one of the main causes of stunted growth in children. All these results have shed light on the existence of a potential health risk and possible nutritional deficiencies in infants and young children who consume locally produced complementary foods.

Nitrogen fertilization associated with cold storage and its impacts on the maintenance of peach quality / Adubação nitrogenada associada ao armazenamento refrigerado e seus impactos na manutenção da qualidade do pêssego

Nitrogen, which is considered the most important nutrient for peach trees, may interfere in both quantitative production characteristics and quality of fruits. This study aimed at evaluating the effect of the combination of doses of N fertilization and different periods of cold storage on physico-chemical and phytochemical characteristics of peaches in post-harvest. The experiment had a randomized complete block design in a 4x3 factorial scheme, i. e., four doses of fertilization (0, 60, 120 and 180 Kg N ha-1) and three periods of storage (on the harvest day, on both the 15th and the 30th storage days at 1±1ºC, each followed by a day of simulated commercialization at 20±1ºC). The following aspects were evaluated in fruits yielded by peach trees of the genotype Cascata 1067: fruit color, soluble solid content, titratable acidity, pulp firmness, mass loss, total phenolic compounds and antioxidant activity. Different periods of cold storage and doses of N fertilization were found to affect epidermis luminosity, pulp firmness and titratable acidity of fruits. Peaches may be stored at low temperatures for 15+1 days. After that, loss of fruit firmness increases. N fertilization affects neither the soluble solid content nor the epidermis color of peaches, but both parameters are influenced by storage. Values of phenolic compounds and antioxidant activity decrease when there is N increment in the soil and when longer storage is carried out. Results suggest that peach composition may be affected by cultural practices, such as N fertilization, in harvest and after storage.

O nitrogênio é o nutriente considerado de maior importância para o pessegueiro, podendo interferir nas características quantitativas da produção, bem como na qualidade dos frutos. O objetivo do trabalho foi avaliar o efeito da combinação de doses de adubação nitrogenada e de diferentes períodos de armazenamento refrigerado nas características físico-químicas e fitoquímicas de pêssegos na pós-colheita. O delineamento experimental foi o de blocos casualizados em esquema fatorial 4x2, quatro doses de adubação (0, 60, 120 e 180 Kg N ha-1) e três períodos de armazenamento (dia da colheita, aos 15 e 30 dias armazenamento refrigerado a 1±1ºC, seguido de um dia de simulação de comercialização a 20±1ºC). Avaliou-se, nos frutos de pessegueiro do genótipo Cascata 1067, a coloração dos frutos, o teor de sólidos solúveis, acidez titulável, firmeza da polpa, perda de massa, compostos fenólicos totais e a atividade antioxidante. Verificou-se que diferentes períodos de armazenamento refrigerado e doses de adubação nitrogenada afetam a luminosidade da epiderme, a firmeza de polpa e a acidez titulável dos frutos. Os pêssegos podem ser armazenados em baixa temperatura até 15+1 dias, após esse período, a perda de firmeza nos frutos é elevada. A adubação nitrogenada não altera o teor de sólidos solúveis e a coloração da epiderme dos pêssegos, mas esses parâmetros são influenciados durante o armazenamento. Os compostos fenólicos e atividade antioxidante decrescem com o incremento de nitrogênio no solo, bem como durante o avanço dos dias de armazenamento. Os resultados sugerem que a composição dos pêssegos pode ser afetada com práticas culturais como a adubação de nitrogênio na colheita e após o armazenamento.

Tank mixture of pesticides for Spodoptera frugiperda control in maize with triflumuron / Mistura em tanque de produtos fitossanitários no controle de Spodoptera frugiperda na cultura do milho com triflumuron

Nowadays, few studies have been conducted to evaluate the effect of tank mixture of pesticides on pest chemical control in maize crops, however the farmers are often using these mixtures, without any technical support. The current study focused on assessing some pesticide mixtures to control Spodoptera frugiperda with triflumuron in a conventional corn hybrid. Moreover, this experiment aimed to assess likely plant physiological effects, as well as physical-chemical characteristics of these tank mixes. To this end, four treatments were carried out in a randomized block design with five replications, being repeated in two seasons. Treatments consisted of different pesticide mixtures, such as insecticide (INS) + adjuvant (ADJ); INS + ADJ + fungicide (FUN); INS + ADJ + FUN + foliar fertilizers (FF); control (Ctrl). The treatments underwent analyses of mixture physical-chemical characteristics, sampled caterpillar number and size, leaf gas exchange (IRGA), and amount of chlorophyll a and b. Spray liquid characteristics changed with used mixture. Fertilizer addition caused major changes in spray liquid properties as increasing pH and electrical conductivity. No effect was observed by mixing azoxystrobin, cyproconazole, zinc oxide and manganese sulfate to triflumuron concerning control effectiveness of Spodoptera frugiperda in the corn plants. Conversely, each pesticide mixture had a distinct effect on plant physiological variables.

Têm-se atualmente poucos estudos sobre os efeitos de diferentes misturas de produtos fitossanitários na cultura do milho. A mistura em tanque é prática frequente a campo, mas sem o devido respaldo técnico. Os objetivos deste trabalho foram avaliar a eficácia de diferentes misturas em tanque no controle de Spodoptera frugiperda em um híbrido de milho convencional e os possíveis efeitos fisiológicos na planta, assim como as características físico-químicas da calda. O delineamento experimental utilizado foi o de blocos ao acaso (DBC), com quatro tratamentos e cinco repetições. O experimento foi repetido em duas épocas. Os tratamentos foram constituídos de diferentes misturas de produtos fitossanitários: 1- Inseticida (in) + Adjuvante (adj); 2 ­ in + adj + Fungicida (fg); 3 ­ in + adj + fg + fertilizantes foliares; 4 ­ testemunha. Foram avaliadas características físico-químicas da calda e número e tamanho de lagartas. Também foram realizadas avaliações de trocas gasosas com analisador de gás IRGA e de quantidade de clorofilas a e b com um clorofilômetro. As características físico-químicas de calda foram alteradas pelo uso de misturas de diferentes produtos fitossanitários. A adição de fertilizantes causou as maiores mudanças, aumentando o pH e a condutividade elétrica da calda. Não houve efeito da mistura de azoxistrobina, ciproconazol, oxido de zinco e sulfato de manganês ao triflumuron na eficácia de controle de Spodoptera Frugiperda na cultura do milho. As avaliações fisiológicas (trocas gasosas e clorofila) foram afetadas de forma distinta pelas misturas de produtos fitossanitários.

Analysis of physico-chemical characteristics and metals in water sources of chromite mining in Sukinda Valley, Odisha, India.

The extraction of chromite is being carried out since 1950 in Sukinda valley region of Odisha in India. Different physico-chemical parameters and level of metals in groundwater (tube well and dug well), surface water (Damsal nala), mining drainage water and bottom sediment of Damsal nala were analysed. The results revealed that the total Cr content of groundwater (0.04-0.07 ppm), Damsal nala (0.10 - 0.20 ppm) and mine drainage water (20.12-56.51 ppm) exceeded the permissible limit in all seasons. The Cr (VI) content of mine drainage water exceeded the permissible limit (0.05 ppm as per the recommendation of WHO). The pH (6.5-7.9), available N (6.27-18.82 kg ha-1), available PO4-3 (15.39-123.11 kg ha-1), available K+ (21.07-410.89 kg ha-1) and organic matter (0.20-1.55%) content of bottom sediment of Damsal nala varied seasonally and the lowest values were found during monsoon. The physico-chemical characteristics of water from Damsal nala, groundwater and mine drainage, like COD, total Fe, TDS, TSS, F-, available PO4-3, available K+ etc., including pH are a serious concerned in this study area.

An assessment of water quality of river cauvery and its tributaries arasalar with reference to physico-chemical paremeters at Tanjore Dt, Tamilnadu, India.

Present work deals with an assessment of some physico chemical parameters of the water bodies of two rivers (Cauvery and Arasalar) which is suitable for human consumption have been carried out during the period of one year (January 2010 to December 2010). Analysis of some physico-chemical characteristics like air temperature, water temperature, transparency, electrical conductivity, total solids, total dissolved solids, total suspended solids, pH, free carbon dioxide, dissolved oxygen, BOD and COD has been done during the investigation period. BOD values were not compiling with WHO guide lines in the River Cauvery and total solids and BOD values were not compiling with WHO guide lines in the River Arasalar. Study indicates the rivers were slightly polluted by anthropogenic performance due to local anthropogenic activities, agricultural runoff and discharge of untreated municipal sewage, religious credence and subject to amend owed to seasons, climate and flows and influx of waters from various tributaries. In addition present study points out that the river Arasalar facing severe pollution followed by the river Cauvery.

Temporal and spatial distribution of physico-chemical parameters in an anoxic lagoon, Aitoliko, Greece.

Temporal and spatial distribution of physico-chemical and water quality parameters and their correlation with meteorological and hydrological data, was investigated for anoxic lagoons, in Greece. Monthly variations of parameters like temperature, salinity, dissolved oxygen, chlorophyll-a, total phosphorus etc., along the Aitoliko lagoon water column, were recorded and studied at 14 stations. Throughout the sampling period, in lagoon’s water column three layers were determined: the surface low density layer (11.49-16.15), the layer with the steep density gradient and the deep dense (19.78-20.62) water below the depth of 20 m. The depth of the surface and pycnocline layers depends on seasonal surface salinity (20.53-22.43‰) and temperature (12.48-28.40oC) alterations. Lagoon’s monimolimnion was extended, below the depth of 20 m and had constant temperature and salinity equal to about 13oC and 27‰ respectively. Meteorological conditions control temperature (R2=0.845) and dissolved oxygen (R2=0.576) monthly changes, in lagoon’s epilimnion, while salinity seems to be related with the salt/fresh water budget into Aitoliko lagoon. Epilimnetic chlorophyll-a (3.29-14.89 μg l-1) and total phosphorus (13.33-36.31μg l-1) concentrations classify Aitoliko lagoon as a mesotrophic environment (40<TSI (Chl-a)<55, 40<TSI (TP)<60). The vertical distribution of dissolved oxygen in the water column was always of special interest. During the last decades the Aitoliko lagoon was reported as a permanent anoxic basin. The depth of the anoxic layer gradually decreased and reached 5 m depth during 2003-2004. In the present study, the anoxic layer was limited below the depth of 18 m during summer. The most interesting is the dissolved oxygen presence in lagoon’s monimolimnion during January and February, 2007. In this study, for the first time, Aitoliko lagoon was reported as seasonal anoxic basin.

Impact of household practices on the nutritional profile of milk.

Background: It is a common practice to process milk before consumption. Processing generally involves boiling, addition of sugar and/or condiments, dilution with water, etc. The boiled milk is stored for subsequent use either at room temperature or under refrigerated conditions. Objective: The purpose of this study was to see the effect of household practices on the nutritional profile of milk. Materials and Methods: Different types of pasteurized milk samples: standardized, double toned, full cream, and unpasteurized milk were analyzed. The effect of household practices on the nutritional profile of all these milk samples was studied using National/International methods. Results: Boiling of milk increased the concentration of most of the components and minerals except for vitamins A, B 3 , B 5 , and B 12 where the decrease observed was 21%, 13%, 3%, and 21%, respectively. Addition of water decreased the concentration of minerals and vitamins. Addition of sugar increased the energy and condiments increased total solids, carbohydrate and minerals content but led to a decrease in the vitamin content. Storage of milk led to a decrease in total solids by 19% and vitamins A, B 3 , B 5 , and B 12 by 26%, 17-19%, 23%, and 18-26%, respectively. The pH was not influenced by any of the household practices. Conclusion: Every step during household practices in the handling of milk reduces its nutritional profile and significantly affects the quality. Vitamins play a very important role in health and loss during household processing becomes an interesting attribute that requires further research in detail.

Influência dos procedimentos de fabricação nas características físico-químicas, sensoriais e microbiológicas de queijo de coalho / Influence of the production procedures on the physic-chemical, sensory and microbiological characteristics of coalho cheese

Neste estudo foi avaliada a influência dos procedimentos de fabricação nas características físico-químicas sensoriais e microbiológicas do queijo de coalho preparado com leite cru e leite pasteurizado, em laticínios do sertão de Alagoas. A produção do queijo foi acompanhada in loco em três laticínios, onde foram elaborados os fluxogramas e coletadas as amostras para realização de análises microbiológicas (coliformes a 35°C, coliformes termotolerantes, bolores e leveduras, Escherichia coli, Listeria monocytogenes, Staphylococcus coagulase positiva e Salmonella spp.), físico-químicas (pH, acidez, gordura, cinzas, umidade, proteína totale cloretos) e sensoriais (aparência, odor, textura/sensação na boca e sabor). As análises sensoriais indicaram discrepâncias entre as amostras dos três laticínios, provavelmente pelo uso de distintos procedimentos de processamento principalmente nas etapas de salga, pasteurização e aquecimento da massa. As análises físico-químicas indicaram serem os queijos do tipo semi-gordo a gordo e de média a alta umidade. As condições higiênico-sanitárias do produto final foram consideradas insatisfatórias em função da contagem de E. coli e Staphylococcus coagulase positiva, apesar da ausência de Salmonella spp. e L. monocytogenes. Os dados sugerem a necessidade de padronização no processo de fabricação do queijo coalho e implantação de programas de melhoria da qualidade e segurança de alimentos.

This study evaluated the influence of the production procedures on physic-chemical, sensorial and microbiological characteristics of “coalho cheese”, a rennet coagulated cheese, produced with raw and pasteurized milk by dairy companies in Alagoas state, Brazil. Samples were collected from three dairy plants and “coalho” cheese processing flow chart was checked in loco. Samples were analyzed on microbiological quality (enumeration of coliforms at 35°C, thermotolerants coliforms, Escherichia coli, yeasts and molds, coagulase-positive Staphylococcus; detection of Listeria monocytogenes, and Salmonella spp.), physic-chemical characteristics (pH, titrable acidity, fat contents, ashes, moisture, total protein and chloride contents) and sensorial (appearance, odor, texture/mouth feeling and flavor). Samples from the three dairy plants presented different sensorial characteristics. This could be explained by differences in processing procedures employed by them, namely milk pasteurization, salting, and curd heating. All the samples were characterized as high moisture semi-fat to fat cheeses. The samples presented low microbiological quality because of the high E. coli and coagulase-positive Staphylococcus counts. Neither Salmonella nor Listeria monocytogenes were detected. It is suggested to establish a standardized process for “coalho cheese” production and to implement a pre-requisite program for improving the product quality and safety.

Biochemical composition of wild copepods, Acartia spinicauda and Oithona similisfrom Parangipettai coastal waters in relation to environmental parameters.

Percentage composition of protein, lipid, carbohydrate and amino acids of copepods, Acartia spinicauda and Oithona similis collected from Parangipettai coastal waters were estimated following standard methodologies. Of the principal biochemical constituents, protein formed the major component followed by lipid and carbohydrate. Biochemical composition analysis of wild copepods indicated their nutritional rank. The ranges of protein, lipid and carbohydrate (%) contents (of A. spinicauda and O. similis) were 67.33-75.45; 12.42-16.58; 6.69-7.98 (Stn 1); 68.10-74.62; 12.65-17.81; 4.41-7.34 (Stn 2); 68.65-74.93; 14.55-17.69; 4.01-7.90 (Stn 3) and 59.53-69.61; 10.76-17.68; 3.43-6.59 (Stn 1); 62.39-67.09; 10.26-15.65; 3.78-5.85 (Stn 2) and 59.57-67.60; 9.89-15.44; 3.71-5.72 (Stn 3) respectively. Totally 16 amino acids were observed in these wild copepods, with threonine, glutamic acid, alanine, aspartic acid, serine, valine and methionine as the dominant ones. The minimum and maximum values of atmospheric and surface water temperatures (°C), salinity (‰), pH and dissolved oxygen (ml l-1) were 28.5-35; 28.7-34.2; 14.5-35.7; 7.4-8.6 and 3.0-7.2 respectively. The ranges (µM) of nitrate, nitrite, phosphate and silicate were 7.9-52.9; 0.6-9.6; 0.5-7.5 and 8.2-140.5 respectively. The results supported the view that protein may function as a metabolic reserve in copepods and that the availability of a constant supply of food may render large amount of lipid storage unnecessary in tropical copepods.

A study of physico-chemical characteristics of lakes around Jaipur, India.

Annual survey of Jalmahal, Amer, Nevta and Ramgarh lakes, has been conducted for one calendar year, to determine physico- chemical characteristics of water and the levels of zinc (heavy metal) and endosulfan (an organochlorine pesticide). These lakes are situated on the outskirts of Jaipur city. Changes in pollutants correlated well with the physico-chemical characteristics of water bodies. Results reveal that the levels of endosulfan and zinc are highest in Jalmahal lake (1.324 and 0.197 mg l-1 respectively) and lowest in Ramgarh lake (0.020 and 0.120 mg l-1 respectively). Anthropogenic sources and cultivation in the dried up area of these lakes seem to contribute largely to pollution.

Physiological and physico-chemical characterization of dietary fibre from the green seaweed Ulva fasciata Delile / Caracterização fisiológica e físico-química da fibra alimentar da macroalga marinha verde Ulva fasciata Delile

This work aims to assess the potential of the green seaweed Ulva fasciata Delile as an alternative source of dietary fibre (DF). Total DF content was determined, some of its physico-chemical properties described and the physiological effects of U. fasciata meal on rats fed a hypercholesterolemic diet were investigated. U. fasciata may be considered a potential alternative source of DF with a total content of about 400 g.kg-1 (dry basis) and interesting physico-chemical properties: water retention capacity of 8.74 g/water.g-1 dry sample (seaweed meal) and 0.90 (seaweed carbohydrate extract), lipid adsorption capacity of 4.52 g/oil.g-1 dry sample (seaweed meal) and 5.70 (seaweed carbohydrate extract), intrinsic viscosity of 2.4 dl.g-1 (seaweed carbohydrate extract) and cation exchange capacity of 3.51 Eq.kg-1 (seaweed carbohydrate extract). The diet containing seaweed meal was able to keep rats' total cholesterol (TC) down without causing any undesirable increase in LDL-C fraction. No evidence of toxic and/or antinutritional components in the seaweed meal was detected. Rats showed a fecal volume much greater (13 g) than that fed on cellulose diet ( 7 g) (p < 0.05). These properties confer on the seaweed the potential to be used in food technology for the acquisition of low-calorie food and might be important in body weight control, reduction of blood TC and LDL-C as well as in prevention of gastrointestinal diseases.

Este trabalho objetivou avaliar o potencial da alga marinha verde Ulva fasciata Delile como fonte alternativa de fibra alimentar. Foram realizadas a determinação do teor de fibra alimentar total e a descrição de algumas propriedades físico-químicas, e os efeitos fisiológicos da farinha da alga seca sobre ratos alimentados com dieta hipercolesterolemizante foram investigados. Esta alga pode ser considerada uma fonte alternativa potencial de fibra com cerca de 400 g.kg-1 (base seca) e propriedades físico-químicas interessantes: uma capacidade de retenção de água de 8,74 g/água.g-1 de amostra seca (farinha de alga) e 0,90 (extrato de carboidratos), uma capacidade de adsorção de lipídeos de 4,52 g/óleo.g-1 de amostra seca (farinha de alga) e 5,70 (extrato de carboidratos), uma viscosidade intrínseca de 2,4 dl.g-1 (extrato de carboidrato da alga) e capacidade de troca iônica de 3,51 Eq.kg-1 (extrato de carboidrato). A dieta contendo farinha de alga foi capaz de manter baixos os níveis de colesterol total de ratos sem causar aumento indesejável na fração LDL-C. Nenhuma evidência de componentes tóxicos e/ou antinutricionais na farinha de alga foi encontrada. Os ratos mostraram um volume fecal maior (13 g) do que aqueles alimentados com dieta contendo celulose como fonte de fibra (7 g) (p < 0,05). Essas propriedades conferem a alga o potencial de ser utilizada na tecnologia de alimentos para a aquisição de alimentos de baixas calorias, podendo ser importante para o controle do peso corporal, redução do colesterol sanguíneo total e da fração LDL-C, como também na prevenção de doenças gastrintestinais.

Physico-chemical and harvest time alterations in pineapple fruits ‘Smooth Cayenne’ caused by paclobutrazol

The aim of this work was to assess the effect of an inhibitor acting in the floral differentiation on the physico-chemical characteristics of pineapple fruits and on the effect in the harvest time. Paclobutrazol was used at concentrations of 100, 150, and 200 mg L-1, applied 2, 3 or 4 times in ‘Smooth Cayenne’ pineapple plants. The treatment did not influence the chemical characteristics of the fruits, and even having some physical alterations, they were within the quality standard for the commercialization. The harvest time was amplified in all the treatments comparing to the control. However, 150 mg L-1 applied twice promoted the best result when analyzing together the harvest time and the fruit fresh matter.

O objetivo deste trabalho foi avaliar o efeito de um inibidor da diferenciação floral nas características físico-químicas dos frutos do abacaxizeiro, bem como, no período de colheita. Utilizou-se paclobutrazol a 100, 150 e 200 mg L-1 aplicados 2, 3 ou 4 vezes, em plantas de abacaxi cv. Smooth Cayenne. Os tratamentos não influenciaram nas características químicas dos frutos, e mesmo alterando algumas características físicas, os frutos permaneceram dentro dos padrões de qualidade para comercialização. O período de colheita foi ampliado em todos os tratamentos comparando-se com o controle, porém, 150 mg L-1 aplicados 2 vezes promoveu melhor resultado analisando-se em conjunto a época de colheita com a massa fresca do fruto.

STUDIES ON COMPOSITION,ANTIOXIDATION AND HYPOGLYCEMIC EFFECTS OF POLYSACCHARIDES FROM GREEN TEA, OOLONG TEA AND BLACK TEA NI / 营养学报

Objective: To compare tea polysaccharides(TPS) characteristics and their role in scavenging free radicals and reducing blood glucose(BG) in diabetic mice(DM). Methods: TPS was extracted from green,Oolong and black tea which were made from the same fresh leaves from Hubei,Fujian and Yunnan. Then the recovery rate of TPS, contents of neutral sugar, uronic acid and protein were analysed, and scavenging rate of -2Oand 稯H in vitro and hypoglycemic effect were also determined. Results: 1. The yield and contents of neutral sugar, uronic acid and protein of green tea TPS were the highest, and those of black tea TPS were the lowest. Oolong tea TPS acted the best in scavenging-2O and 稯H . 2. The hypoglycemic effect of TPS from Hubei tea was the best . The effect of TPS extracted from semi-fermented Oolong tea and fermented black tea was better than that of non-fermented green tea. 3. There were obvious differences in yield, free radical scavenging rate and effect of reducing BG among TPS extracted from tea in different regions. TPS extracted from Fujian tea had the best effect in reducing BG,but that from Yunnan tea had not. Conclusion: There was remarkable effect of region and process on physico-chemical characteristics,effect of scavenging radical and reducing blood sugar TSP.