Effect of Malted African Breadfruit (Treculia africana) Seed Flour Inclusion on In-vitro Glycemic Index, Starch and Protein Digestibility of Fibre Rich Snack Bars

The study was carried out to elucidate the suitability and utilization of malted African breadfruit (Treculia africana) seed flour in snack bars production. Malted African breadfruit seeds, maize and coconut were processed to flour and evaluated of their proximate composition, phytochemical composition and particle sizes. Six (6) products were developed from the flour blends in the respective ratio of 0:95:5 (T0), 20:75:5 (T20), 25:70:5 (T25), 30:65:5 (T30), 35:60:5 (T35) and 95:0:5 (T95). Soluble dietary fibre (SDF = 5.15 – 3.15%) decreased while insoluble (IDF = 7.23 – 19.23%) and total dietary fibre (TDF = 12.33 – 22.39%) increased significantly (p<0.05) with increasing malted African breadfruit inclusion. In vitro glycemic index (IVGI) and starch digestibility (IVSD) decreased significantly (p<0.05) from 57.30 – 45.65% and 57.48 – 31.44% respectively, with increasing substitution of malted African breadfruit seed flour. A negative correlation was observed between the TDF and IVGI content of the snack bars. In vitro protein digestibility ranged from 68.19 to 87.45%. With reference to standard classifications, the formulated malted African breadfruit seed based snack bars could be referred to as ‘high fibre’ and ‘low glycemic’ foods, and may have positive health benefit to the consumers, especially the diabetics and those interested in weight management.

Association between dietary intake, physical activity and stress level with constipation among undergraduate students

@#Introduction: Constipation is one of the most common health problems among university students. This study aims to determine the association between sociodemographic characteristics, dietary intake, physical activity, and stress level with constipation among undergraduate students. Methods: The study was a crosssectional study and the participants comprised of 140 undergraduate students (27.9% males and 72.1% females). A 3-day dietary record was obtained to determine energy, fibre and fluid intakes, while physical activity was determined using the International Physical Activity Questionnaire. Stress level and constipation were assessed using the Cohen’s Perceived Stress Scale and Agachan’s Constipation Score System Questionnaire, respectively. Data were analysed using IBM SPSS Statistics version 23. Multivariate linear regression analysis was done to determine factors that were associated with constipation. Results: Mean age of the participants was 20.9±1.5 years old and majority were third year students (32.1%). Mean intakes of energy, dietary fibre, and fluids per day were 1567±438kcal, 5.6±3.5g, and 2301±946ml, respectively. The median score for physical activity was 1135.5 METminutes/week. Most of the participants (77.1%) had a high or a very high stress level and 64.3% had slight constipation. Age, dietary fibre, fluid, energy, and perceived stress scale explained a significant amount of the variance in the occurrence of constipation [F(6.133)=16.373, p<0.001, R2=0.425, R2Adjusted=0.399]. Conclusion: Age, energy, fluid and fibre intakes, as well as perceived stress were factors that were associated with constipation among undergraduate students. Therefore, undergraduate students should be encouraged to practise a healthy lifestyle to modify these identified risk factors.

Effect of Incorporation of Corn Bran, Dried Carrot Pomace and Dried Tomato Pomace on Quality Attributes of Chicken Nuggets

A study was conducted to improve dietary fibre content of chicken nuggets by incorporating corn bran (CB), dried carrot pomace (DCP) and dried tomato pomace (DTP) as dietary fibre sources. Lean meat was replaced with each dietary fibre source at 3%, 6% and 9% level. One product from each fibre source was selected on the basis of sensory evaluation. Sensory acceptability of 3% fibre treated nuggets was comparable with control and further increase in fibre level resulted in a decline in sensory acceptability. All CB and DCP treated nuggets were harder and firmer than control while 3% DTP treated nuggets were harder than control. Fibre addition resulted in less springier and less cohesive nuggets. Yellowness increased in DCP added nuggets while both redness and yellowness increased in DTP added nuggets. Fibre treated nuggets had less moisture and cholesterol content and higher protein, ash, crude fibre, emulsion stability and cooking yield. pH of DCP and DTP treated nuggets was lower than control. Drastic increase in total dietary fibre and insoluble dietary fibre content was observed in treated nuggets. Sensory scores of nuggets declined significantly while thiobarbituric acid reacting substance value (TBARS) and microbial counts increased significantly during refrigerated storage. It is concluded that incorporation of dietary fibre at 6% level resulted in healthier and fibre enriched nuggets with higher cooking yield and acceptability upto 15th day of refrigerated storage

Impact of public health lecture intervention on consumption behaviour towards indigenous staple carbohydrate foods

Background: The increase in non-communicable diseases (NCDs) experienced more in the developing countries can be attributed to changes in demography (rural to urban migration) and changes in pattern of food consumption. With the increasing incidences in diabetes globally, dietary restrictions and modifications in consumption behaviors still remains the bedrock in the prevention and management of the disease. Specific education to prevent or manage people’s lifestyle in order to combat NCDs such as diabetes are widely available, but assessment of knowledge about dietary fiber and its impact on staple foods consumption is largely unexplored.Methods: This study utilized nutritional education as an intervention strategy to bring about changes in consumers consumption behaviour, changing their perspective in consumption of root and tuber crops in relation to wheat in the study area. The intervention involved public health lecture on the nutrition values of staple carbohydrate root and tuber crop foods (cassava and yam) with focus on their dietary fibre content, relative to wheat.Results: The statistical analysis showed that there is a significant difference in the dietary habits in urban and in rural areas. Intervention resulted in shift in consumption behavior towards indigenous staple carbohydrate food crops. The changes in behavior were more obvious in urban dwellers, especially in favour of cassava consumption.Conclusions: Education or information targeted to correct the consumption behaviour of specific group of individuals stands a chance in impacting and improving their food choices and dietary behaviours.

Development of Fibre Enriched Chicken Nuggets Using Combination of Wheat Bran with Dried Apple Pomace or Dried Carrot Pomace

This investigation was conducted to evaluate the effect of incorporation of wheat bran (WB) with dried apple pomace (DAP) or dried carrot pomace (DCP) on quality attributes of chicken nuggets. Raw emulsion was stuffed in rectangular moulds, cooked in electric oven at 165°C for 40 minutes and nuggets were prepared by slicing cooked emulsion to 2-3 cm3 size. Colour scores increased with increase in DAP level in WB + DAP treated nuggets. A steady decrease in scores for all other sensory attributes was noticed in both WB + DAP and WB + DCP treated nuggets with increase in fibre level. Hardness and shear press value increased whereas springiness and cohesiveness decreased with increase in fibre level. Gumminess and chewiness of WB + DAP treated nuggets increased with increase in fibre level while gumminess and chewiness of WB + DAP treated nuggets showed a variable trend. Cooking yield and emulsion stability of fibre enriched nuggets were significantly higher whereas moisture, protein, cholesterol content and pH were significantly lower than control. Insoluble, soluble and total dietary fibre content increased drastically in treated nuggets. Thiobarbituric acid reacting substance (TBARS) value and microbial counts increased significantly during refrigerated storage in all the products. It is concluded that healthier and dietary fibre enriched chicken nuggets with refrigerated storage stability up to 15 days can be prepared using combination of wheat bran (2%) with dried apple pomace (6%) or dried carrot pomace (4%) each

Health values of cassava compared to wheat and yam in relation to diabetes and dyslipidaemia management

The objective of the study was to evaluate how diabetes and dyslipidaemia can be managed by increasing the consumption of root and tuber crops such as cassava and yam. Journal literatures based on research reports as well as institutional publications and databases on nutritional values of various foods were reviewed. Critical reviews were also performed to synthesize a comparison between the various foods, especially in terms of their fibre values. The critical review shows that guidelines devoted six pages to protein-energy malnutrition and another seven pages on micronutrients. However, there is no mention of the dietary fibre values of the staple root and tuber food crops. From the narrative review, previous report showed that carbohydrate or fibre and fat or fibre ratios are negligible in the raw products, but highest in wheat flour and higher in yam relative to cassava flour. A further comparative review in terms of proximate analysis of the foods elaborates that unprocessed wheat is high in crude protein, carbohydrate and fibre. Thus, the extent or nature of processing is a key factor. Whether wheat has better health value over root and tuber crops has neither being expatiated, nor cassava and yam acknowledged as having any medical value relative to wheat. Since fat is pro-obesity and pro-diabetic while fibre is anti-dyslipidaemic; the foods based on processed wheat flour may possess the least pharmacological values relative to the indigenous carbohydrate food crops. This report provides indication of medical nutrition therapy potentials of indigenous carbohydrate food crops in Delta state of Nigeria

Effect of polydextrose-containing beverage on bowel habits and gastrointestinal symptoms of constipated subjects: a pilot study

@#Introduction: Indonesians have a low intake of dietary fibre, a key component for an increased incidence in constipation. Available data have documented the benefits of polydextrose (PDX) in healthy subjects. However, data on constipated subjects are lacking. This study aimed to investigate the effect of consuming a PDX (prebiotic) beverage on bowel habits and gastrointestinal symptoms of constipated subjects over seven days. Methods: This was a randomised, non-blinded, nonplacebo-controlled parallel design study involving 24 subjects, divided equally into two groups. Group A (active control group) consisted of 12 subjects, consuming one serving size of 6g PDX beverage. While Group B (intervention group) consisted of 12 subjects, consuming two servings of the same product, containing 12g PDX beverage. Changes in bowel habits (constipation score, stool frequency and stool consistency) and gastrointestinal symptoms (abdominal pain, bloating and flatulence) were monitored. Results: Within seven days, Group B showed 4.9% more reduction in overall constipation mean score than that of Group A. Positive improvement in gastrointestinal symptoms were reported: i.e. abdominal pain (∆M = -0.08±0.43), bloating (∆M = -0.29±0.37) and flatulence (∆M = -0.17±0.47). Majority of subjects had desirable stool frequency (87.5%, >3 defecations/week) and stool consistency (58.3%, type 4). These improvements were due to the fact that PDX provides physiological effects consistent with prebiotic fibre, which alters the gut microbiota composition during the fermentation cycle in the large intestine. Conclusion: Findings of this study suggested that daily PDX beverage consumption effectively improved bowel habits, with fewer constipated subjects reporting of gastrointestinal symptoms.

Neutral detergent fibre in piglet diets: digestibility, performance, and deposition of body nutrients

ABSTRACT A total 120 piglets with an average live weight of 7.00 kg, weaned at 21 days, were used to evaluate the effect of neutral detergent fibre levels on the digestibility of nutrients and energy from the diets, productive performance, and the composition and rate of deposition of nutrients and energy in the bodies of piglets in the nursery phase. The animals were distributed according to a randomized-block design into five treatments, which consisted of neutral detergent fibre levels, with six replicates and four animals per plot. A quadratic effect was detected for the digestibility coefficients of nutrients and energy, feed intake and weight gain. The increase in fibre level promoted a linear increase in fat content in the carcass, blood, and body, whereas the energy in the carcass, organs, and body showed an inverse response. The results showed a quadratic effect on the nutrient deposition rate in the carcass, organs and body. In conclusion, the best digestibility of nutrients and energy from the diet is obtained with 10-11.5% neutral detergent fibre, as higher weight gain and greater protein deposition in the body are achieved at neutral detergent fibre levels of 10.6% and 10.3%, respectively.

Knowledge, attitude and practice regarding dietary fibre intake among Malaysian rural and urban adolescents

Introduction: Awareness of the importance of dietary fibre (DF) in health among adolescents is seldom reported in Malaysia. This study aimed to compare the knowledge, attitude and practice (KAP) of DF intake between Malaysian rural and urban school-going adolescents. Pulau Pangkor in Perak and Damansara in Selangor were randomly selected as rural and urban schools, respectively. Methods: A total of 305 school adolescents with a mean age of 13.5±0.6 years were randomly selected from rural (72 Malay, 85 Chinese) and urban (86 Malay, 62 Chinese) schools completed socio-demographic, validated KAP on DF intake questionnaire, as well as a 24-hour dietary recall. Results: Adolescents from both areas have moderate knowledge (54.4±11.3%), positive attitude (78.7±13.1%) and good practice (65.8±19.9%) scores towards DF intake. Although rural adolescents had significantly (p=0.022) higher DF intake (7.8±3.5 g) compared to urban adolescents (6.9±3.5 g), their DF intake was still lower than the Malaysian recommendation of 20-30 g/day. The attitude of DF intake of rural (r=0.390) and urban (r=0.370) adolescents showed significant positive correlations with practice score of DF intake. While a significant correlation was found between the practice score and DF intake (r=0.191, p=0.017), no significant correlation was found between knowledge and attitude scores with DF intake. Conclusion: Public health authorities and schools should raise awareness on health benefit of consuming DF to promote an increase in DF consumption among school adoles

Finger millet (Eleusine coracana L.) and white rice diets elicit similar glycaemic response in Asian Indians: Evidence from a randomised clinical trial using continuous glucose monitoring

@#Introduction: Finger millet (FM) or Eleusine coracana L. is considered as a healthier cereal option, especially based on its higher dietary fibre, phytochemical and mineral contents. FM is also recommended for individuals with diabetes, as it is believed to elicit a lower glycaemic response. Methods: The glycaemic response of FM diet was evaluated and compared with white rice (WR) diets using a continuous glucose monitoring system (CGMS™) iPro 2™ among 14 healthy male and female volunteers aged 25-45 years with normal Body Mass Index (≥22.9kg/m2) in a crossover trial. They were recruited from Madras Diabetes Research Foundation volunteers registry. The participants consumed randomised iso-caloric FM or WR based diets for five consecutive days and 24 h interstitial glucose concentrations were recorded. Results: The FM diet had significantly higher dietary fibre than WR (29.9 g vs 15.8 g/1000 kcal, p<0.01) but the other macronutrients were similar. The 5-day average incremental area under the curve (IAUC) of FM diet [Mean (95% CI) = 73.6 (62.1-85.1) mg*min/dl] was not significantly different from that for WR diet [Mean (95% CI) = 78.3(67.9-88.7) mg*min/dl]. Conclusion: Both finger millet and white rice diets showed similar 24 h glycaemic responses, despite the former having higher amounts of dietary fibre. The result suggests that use of FM flour-based food preparations and decorticated FM grains to replace WR in the Indian diets offer no significant benefit with regards to 24 h glycaemic response. Studies of longer duration with larger sample size are needed to verify our findings.

Contenido de calcio, fibra dietaria y fitatos en diversas harinas de cereales, pseudocereales y otros / Calcium, dietary fiber and phytate content in various flours of cereals, pseudocereals and other / Conteúdo de cálcio, fibra alimentar e fitatos em diversas farinhas de cereais, pseudocereais e outros

El contenido de calcio (Ca) y de compuestos que afectan su absorción son relevantes en dietas ricas en harinas integrales y frutos secos, tanto en vegetarianos estrictos, individuos con intolerancia a lácteos, como en celíacos. Se determinaron Ca, fibra dietaria y perfil de inositoles fosfato (IP) en harinas integrales/refinadas y/o extrudidas de cereales (trigo, maíz, arroz, sorgo), pseudocereales (trigo sarraceno, amaranto), leguminosas (arveja), oleaginosas (soja, lino). Se cuantificó Ca por espectrometría de absorción atómica, fibra dietaria por método enzimático-gravimétrico y perfil de IP por HPLC. Mediante factores de conversión, se calculó el contenido de ácido fítico (AF) y la relación molar AF/Ca como indicador de su disponibilidad potencial. El Ca (mg/100 g) fue muy bajo en harinas de cereales (<20 trigo refinada, maíz integral, arroz integral, sorgo integral y refinada), en pseudocereales fue variable (4 trigo sarraceno, 115 amaranto) y fue superior en harinas de arveja, soja y lino (102-257) pero no aumentó en galletitas con agregado de estas últimas harinas. El contenido de fibra dietaria fue acorde al grado de extracción (1,4-13,3 g/100 g). En todos los casos la relación molar AF/Ca superó 0,17-0,24, valor límite que disminuiría la absorción del Ca.

Calcium (Ca) content and compounds that affect its absorption are relevant in wholemeal flours and tree nuts. These foods are specially recommended for vegetarians, people with intolerance to dairy products and celiac patients. Ca, dietary fibre and inositol profile (IP) where analyzed in wholemeal/refined/ extruded flours, in cereals (wheat, maize, rice, sorghum), pseudocereals (buckwheat, amaranth), leguminous (peas) and oilseeds (soy, flax). Ca was assessed by atomic absorption spectrometry, dietary fibre using an enzymatic method and IP profile by HPLC. Phytic acid content (AF) was obtained using conversion factors. Molar ratio AF/Ca was calculated as an index of potential Ca availability. Ca (mg/100 g) was very low in cereal flours (<20 in refined wheat, wholemeal maize and rice and refined and wholemeal sorghum). In pseudocereals, Ca varied (4 buckwheat, 115 amaranth). It was high in peas, soy and flax (102-257), but this was not enough to improve Ca in cookies made with these mix flours. Dietary fibre content was coincidental with the extraction grade (1.4-13.3/100 g). In all cases, AF/Ca molar ratios exceeded 0.17-0.24, limit value that represents the negative effect of AF over calcium availability.

O teor de cálcio (Ca) e de compostos que afetam sua absorção são relevantes em dietas ricas em farinhas integrais e frutos secos, tanto em vegetarianos rigorosos, indivíduos com intolerância a laticínios e quanto celíacos. Determinaram-se Ca, fibra alimentar e perfil inositol fosfato (IP) em farinhas integrais/refinadas e/ ou extruidas de cereais (trigo, milho, arroz, sorgo), pseudocereais (trigo sarraceno, amaranto), leguminosas (ervilha), oleaginosas (soja, linhaça). Quantificou-se Ca por espectrometría de absorção atômica, fibra alimentar pelo método enzimático-gravimétrico e perfil de IP por HPLC. A través de fatores de conversão foi calculado o conteúdo de ácido fítico (AF) e a relação molar AF/Ca como indicador de sua disponibilidade potencial. O Ca (mg/100 g) foi muito baixo em farinhas de cereais (<20 trigo refinada, milho integral, arroz integral, sorgo integral e refinada), em pseudocereais foi variável (4 trigo sarraceno, 115 amaranto) e foi superior em farinhas de ervilha, soja e linhaça (102-257), mas não aumentou em biscoitos com estas últimas farinhas adicionadas. O conteúdo de fibra alimentar foi conforme ao grau de extração (1,4-13,3 g/100 g). Em todos os casos a relação molar AF/Ca superou 0,17-0,24, valor limite que diminuiria a absorção do Ca.

Starch and fibre intake and glucose postprandial response of dogs / Consumo de amido e fibra e a resposta pós-prandial de glicose de cães

ABSTRACT: Fibre has been studied to reduce the postprandial glucose response of dogs, but the results are inconsistent. Starch intake, however, was not properly considered in the published studies. The effects of starch and fibre intake on the postprandial glucose response were studied in non-obese adult dogs. Cellulose (CEL), carboxymethylcellulose (CMC), pea fibre (PE) and sugarcane fibre (SCF) were combined to form six diets with starch contents ranging from 33% to 42%: SCF+CEL and PE+CEL diets, both with high insoluble fibre (IF=22%) and low soluble fibre (SF=2.5%) content; SCF+CMC and PE+CMC diets with high SF (SF=4.5%; IF=19%) content; and CMC and CEL diets with low dietary fibre (14%) content. The diets were fed in two amounts, providing an intake of 9.5g or 12.5g of starch (kg0.75)-1 day-1, totaling 12 treatments. Each diet was fed to six dogs conditioned to consume all of the daily food in 10min. Their plasma glucose levels were measured before and during 480min after food intake. Results of fibre and starch intake and their interactions were compared by repeated measures ANOVA and the Tukey test (P<0.05). Fibre intake did not change the glucose postprandial responses (P>0.05). High-dose starch intake, however, induced a higher glycaemia at 180 and 240min after the meal and a greater maximal glycaemia and greater area under the glucose curve (P<0.05). A range in insoluble and soluble fibre intake does not change postprandial glucose response, and the amount of starch intake is a main factor for the postprandial glucose response of healthy non-obese dogs.

RESUMO: Fibras têm sido estudadas como opção para reduzir a resposta glicêmica pós-prandial de cães, mas os resultados obtidos têm sido inconsistentes. A ingestão de amido, no entanto, não tem sido adequadamente considerada na interpretação dos resultados de algumas dessas pesquisas. O presente estudo investigou, em cães adultos não obesos, os efeitos da ingestão de amido e fibra sobre a resposta pós-prandial. Celulose (CEL), carboximetilcelulose (CMC), fibra de ervilha (PE) e fibra de cana-de-açúcar (SCF) foram combinadas, gerando seis dietas com 33% a 42% de amido: dietas SCF+CEL e PE+CEL com alta fibra insolúvel (IF=22%) e baixa fibra solúvel (SF=2,5%); dietas SCF+CMC e PE+CMC com alta fibra solúvel (SF=4,5%; IF=19%); dietas CMC e CEL como controles baixa fibra (14%). As dietas foram fornecidas aos cães em duas quantidades, resultando na ingestão de 9,5g ou 12,5g de amido (kg0,75)-1 dia-1, gerando um total de 12 tratamentos. Cada tratamento foi fornecido a seis cães, condicionados a ingerir todo o alimento do dia num período de 10min. A glicose plasmática foi medida em jejum e durante 480min após a refeição. Os resultados foram analisados por análise de variância de medidas repetidas, considerando-se os feitos da ingestão de amido e fibra, e suas interações, sendo as médias comparadas pelo teste de Tukey (P<0,05). A ingestão de fibra não alterou a resposta pós-prandial de glicose (P>0,05). O consumo da dose elevada de amido, no entanto, resultou em maiores glicemias aos 180 e 240min, maior glicemia máxima e maior área abaixo da curva de glicose (P<0,05). Verificou-se que a quantidade ingerida de amido é mais importante que o consumo de fibra para a resposta glicêmica pós-prandial de cães não obesos.

Dietary fibre and total fluid intakes are inversely associated with risk of constipation in Malaysian adolescents, adults and the elderly

Dietary fibre (DF) and fluid intakes have been reported elsewhere to reduce the risk of constipation. The association of these dietary components on Agachand’s Constipation Score (CS) was investigated in the present study. Methods: A total of 202 Malaysian participants comprising 50 adolescents (aged 12.4 ± 5.3 yrs), 50 adults (aged 46.3 ± 11.3 yrs), 52 women of childbearing age (aged 29.1 ± 9.3 yrs) and 50 elderly persons (aged 70.0 ± 7.4 yrs) were recruited by convenience sampling from five venues - two communities in Cheras, one community in Klang, the IMU campus, Bukit Jalil and a private secondary school in Klang. All participants were interviewed with a previously-evaluated food frequency questionnaire (FFQ) and an Agachand’s Constipation Score (CS) Questionnaire.Results: Mean daily DF intakes were low across all age groups with means ranging from 10.0 – 15.6g. The percentage of subjects with daily DF intakes below the “deficient” cut-off of 20g was alarmingly high; 80% in adolescents, 45% in adults, 85% in women of child-bearing age and 70% in the elderly. About onefifth or 20% of subjects in all age groups had CS values ≥15 which indicated a problem of constipation. Mean daily total fluid consumption (TFC) ranged from 2128 – 5490 ml in the four categories of subjects. Overall, both daily DF intakes and TFC were negatively associated with CS values. This inverse association was significant for DF vs CS scores in adolescents (r = -0.500, p = 0.001), adults (r = -0.351, p = 0.013), the elderly (r = -0.392, p = 0.005) and all subjects combined (r = -0.366, p=0.001). For TFC vs CS scores, the inverse association was only significant for the elderly (r = -0.312, p = 0.027) and all subjects combined (r = -0.245, p = 0.001). Conclusion: The results of this study support the role of dietary fibre intake and TFC in reducing the risk of constipation, as well as reinforcing previous data for low DF intakes among the Malaysian population.

Modulation of Glycemic Responses by "Nutricare-DM"- A Functional Food Formulation for Type 2 Diabetic Subjects

Introduction: The incidence of diabetes has reached alarming levels worldwide, and there is a high risk of developing associated disorders in diabetic subjects. An effective approach to combat type 2 diabetes is through dietary management. Methods:A functional food was formulated, namely "Nutricare DM" (N-DM), its nutritionally important starch fractions were determined (in-vitro), and its glucose lowering effect was studied by supplementing 50 g carbohydrate portion of the test food for a period of 4 months in type 2 diabetic subjects. Subjects who met the inclusion criteria were recruited based on willingness to participate. Anthropometric measurements, blood glucose levels, lipid profile and hepatic enzyme levels were studied before and after the study period. Results: The addition of functional ingredients, namely oats, barley, and rice bran as fibre sources positively influenced the Starch Digestibility Index (SDI). The SDI of Nutricare DM chapathi (13±1.01) was significantly (p<0.05) lower than that of the control chapathi ((20±1.00). Supplementation of Nutricare DM for 3 months decreased glycated haemoglobin (HbA,C) from 7.1+1.38 to 6.1 ± 0.95, while a gradual and consistent decrease in fasting blood glucose from 129 mg/dl to 99 mg/dl was observed. A significant decrease in the liver enzymes alanine aminotransferase (ALT) (from 47.69+ 7.84 to 36.06+4.351U/I) and aspartate aminotransferase (AST)(from 61.07+16.46 to 34.20+8.95 IU/I) indicated a protective effect of the nutritional intervention against liver damage. Conclusion: Results suggest that long term supplementation would be beneficial in modulating the glycaemic responses and hence serve as an effective dietary management.

Modulation of Glycemic Responses by "Nutricare-DM"- A Functional Food Formulation for Type 2 Diabetic Subjects

The incidence of diabetes has reached alarming levels worldwide, and there is a high risk of developing associated disorders in diabetic subjects. An effective approach to combat type 2 diabetes is through dietary management. Methods:A functional food was formulated, namely "Nutricare DM" (N-DM), its nutritionally important starch fractions were determined (in-vitro), and its glucose lowering effect was studied by supplementing 50 g carbohydrate portion of the test food for a period of 4 months in type 2 diabetic subjects. Subjects who met the inclusion criteria were recruited based on willingness to participate. Anthropometric measurements, blood glucose levels, lipid profile and hepatic enzyme levels were studied before and after the study period. Results: The addition of functional ingredients, namely oats, barley, and rice bran as fibre sources positively influenced the Starch Digestibility Index (SDI). The SDI of Nutricare DM chapathi (13±1.01) was significantly (p<0.05) lower than that of the control chapathi ((20±1.00). Supplementation of Nutricare DM for 3 months decreased glycated haemoglobin (HbA,C) from 7.1+1.38 to 6.1 ± 0.95, while a gradual and consistent decrease in fasting blood glucose from 129 mg/dl to 99 mg/dl was observed. A significant decrease in the liver enzymes alanine aminotransferase (ALT) (from 47.69+ 7.84 to 36.06+4.351U/I) and aspartate aminotransferase (AST)(from 61.07+16.46 to 34.20+8.95 IU/I) indicated a protective effect of the nutritional intervention against liver damage. Conclusion: Results suggest that long term supplementation would be beneficial in modulating the glycaemic responses and hence serve as an effective dietary management.

Effects of Young Corn Ear Addition on Nutritional Composition and Acceptability of Conventional Cake

Scientific evidence indicates that higher dietary fibre consumption protects against various chronic diseases and leads to recovery enhancement. Young corn ear is very rich in total dietary fibre (TDF). The study objective was to evaluate the effects of young corn ear addition on the nutritional composition, textural properties and sensory attributes of conventional cake. Methods: Wheat flour used in the preparation of conventional cake was substituted with different percentages (0%, 5%, 10% and 15%) of young corn ear powder (YCP). Moisture, total ash, fat, protein and TDF content of conventional cake samples were investigated. Textural properties including firmness, cohesiveness, springiness, gumminess and chewiness were examined. The aroma, colour, chewiness, tenderness, flavour and overall acceptance of conventional cake were evaluated via sensory evaluation. Results: The conventional cake with addition of 15% YCP recorded the highest moisture content. There was no predictable trend observed in the ash and fat content following the incorporation of YCP. Addition of 15% of YCP increased the protein content significantly while TDF content of conventional cake increased proportionally (1.42%-2.88%) with the level of YCP added. The incorporation of YCP did not produce any trend on all the textural properties of conventional cake. Conventional cake with 10% of YCP was the most preferred manifested by the highest scores in chewiness, tenderness and flavour attributes. Conclusion: In conclusion, 10% of YCP could be recommended as the ideal formulation in order to produce a healthier conventional cake without jeopardising acceptability.

Assessing the Validity and Reliability of a Questionnaire on Dietary Fibre-related Knowledge in a Turkish Student Population.

This study aimed to validate a questionnaire on dietary fibre (DF)-related knowledge in a Turkish student population. Participants (n=360) were either undergraduate students who have taken a nutrition course for 14 weeks (n=174) or those in another group who have not taken such a nutrition course (n=186). Testretest reliability, internal reliability, and construct validity of the questionnaire were determined. Overall internal reliability (Cronbach’s alpha=0.90) and test-retest reliability (0.90) were high. Significant differences (p<0.001) between the scores of the two groups of students indicated that the questionnaire had satisfactory construct validity. It was found that one-fifth of the students were unsure of the correct answer for any item, and 52.5% of them were not aware that DF had to be consumed on a daily basis. Only 36.4 to 44.2% of the students were able to correctly identify the food sources of DF.

Fibre from Pumpkin (Cucurbita pepo L.) Seeds and Rinds: Physico-chemical Properties, Antioxidant Capacity and Application as Bakery Product Ingredients

Introduction: The aims of this study were to determine the proximate composition, functional properties and antioxidant activity of pumpkin seeds and rind. Besides, the effects of dietary fibre in pumpkin seeds and rinds on bread qualities and properties were evaluated. Methods: Formulations for bread substituted with 0%, 5% and 10% pumpkin seed and rind, respectively were produced. Sensory evaluation of the prepared bread samples for such attributes as appearance, aroma, flavour, texture and overall acceptability was undertaken. The physical properties of the bread samples, including dough expansion, loaf volume, crumb colour and bread texture, were determined. Proximate analysis and determination of antioxidant activity of the bread samples were also conducted. Results: Crude fibre of the pumpkin seeds and pumpkin rinds was high at 31.48% and 14.83%, respectively. The total phenolic compound (TPC) and DPPH radical scavenging activity for the pumpkin rinds were 38.60 mg GAE/ 100 g dry weight and 69.38%, respectively, which were higher than those of pumpkin seeds. A 5% level of pumpkin rind bread gave the best overall acceptability and sensory attributes, followed by 5% pumpkin seed bread. Total dietary fibre, total phenolic compound and DPPH radical scavenging activity in breads substituted with 5% pumpkin seed and 5% pumpkin rind flour were higher than the values in control bread. Conclusion: Pumpkin seeds and rinds can be used as dietary fibre sources in bakery.

Stool Patterns of Malaysian Adults with Functional Constipation: Association with Diet and Physical Activity

Introduction: Diet and lifestyle modification is commonly used in constipation management. As there is a dearth of studies on this topic in Malaysia, we aim to elucidate the relations between stool patterns, dietary intake and physical activity levels among adults with functional constipation. Methods: From a database collected via surveys at public events, a convenience sample of 100 adults diagnosed with Rome II-defined functional constipation was enrolled in this cross-sectional study. After severity assessment using the Chinese Constipation Questionnaire, subjects completed 2-week bowel movement diaries to determine stool frequency, consistency and output. Dietary intake and physical activity levels were assessed twice using three-day 24-hour diet recalls and International Physical Activity Questionnaire, respectively. Ninety subjects who completed the study were included in the analysis. Results: Mean weekly stool frequency was 3.9±1.9 times, consistency score was 2.6±0.6 (range 1.0-4.0), output was 11.0±6.3 balls (40 mm diameter) and severity score was 10.3±3.3 (range 5.0-22.0). Mean daily dietary intakes were: energy 1,719±427kcal, dietary fibre 15.0±4.9g and fluid 2.5±0.8L. The majority of subjects were physically inactive. Stool frequency and output were positively associated with dietary fibre (rs=0.278, P<0.01; rs=0.226, P<0.05) and fluid intake (rs=0.257, P<0.05; OR=3.571, 95% CI [1.202-10.609]). Constipation severity was associated with higher physical activity levels (OR=2.467, 95% CI [1.054-5.777]). Conclusion: Insufficient intake of dietary fibre and fluid are associated with aggravated constipation symptoms. Further studies are necessary to confirm usefulness of dietary intervention in treatment of constipation as dietary factors alone may not influence overall severity and stool consistency, an integral element of constipation.

Sri Lankan Rice Mixed Meals: Effect on Glycaemic Index and Contribution to Daily Dietary Fibre Requirement

Introduction: The glycaemic index (GI) concept ranks starchy foods according to the blood glucose responses following ingestion. When considering commonly consumed Sri Lankan meals, only a few can be categorised as low GI. However, a significant negative correlation between the GI of Sri Lankan meals and fibre content has been observed indicating the potential to reduce the GI of meals by incorporating naturally occurring sources of fibre. Thus, the objective of this study was to study the effect of increased edible quantities of fibre on the GI of rice meals consumed in Sri Lanka. Methods: Meal 1 consisted of rice with several meal accompaniments (lentil curry, boiled egg, coconut gravy and Centella asiatica (gotukola) leaves salad). Meal 2 contained similar constituents as meal 1 and a Lasia spinosa (kohila) rhizome salad. The composition of meal 3 was similar to meal 2 but contained Trichosanthes cucumerina (snake gourd) salad instead of Lasia spinosa salad. Meal 3 contained similar fibre contents as meal 1 and similar meal size as meal 2. The glycaemic indices of the three meals were determined with healthy individuals (n=10, age =20-30 yrs, BMI=24±3 kg/m2) using bread as the standard. Results: Meals 1 and 3 contained total dietary fibre (TDF) contents of 15.2g. Meal 2 contained 16.3g TDF. The GI values of the three meals were 63±5, 57±5, 61±5 respectively and were not significantly different from one another (p>0.05). The GI of the rice mixed meal 2 was reduced by 9% when total edible dietary fibre content of the actual meal was increased by 7.2%. Conclusion: The study results show that the GI of rice mixed meals may be reduced by including naturally occurring sources of fibre with starchy staples while fulfilling daily dietary fibre requirement of an adult at low cost.