Aprovechamiento alternativo de calamar (Dosidicus gigas) como fuente de proteína para la fortificación de pan tipo baguette / Alternative use of squid (Dosidicus gigas) flour as a protein source to improve the nutritional quality of baguette bread

Introducción. Los cereales tienen aminoácidos limitantes y mezclarlos con harinas de origen marino presentan un mejor equilibrio en éstos mejorando la composición nutricional en productos de panificación, principalmente de proteína y aminoácidos. Objetivo. Desarrollar panes tipo "baguette" sustituyendo parcialente harina de trigo (HT) por harina de calamar (HC) y evaluar su calidad física, química y sensorial. Materiales y métodos. Se utilizó la técnica de masa esponja incorporando 7,5, 10 y 12,5 % de HC. Análisis físicos: tiempo de amasado, peso y fermentación de la masa, volumen específico, peso de los panes (g), % pérdida humedad y color de miga; análisis químicos: humedad, proteína cruda, cenizas, extracto etéreo, fibra cruda, carbohidratos, aminoácidos indispensables y energía bruta y evaluación sensorial: textura, olor, color y sabor. Resultados. Las propiedades físicas no presentaron diferencias (p>0,05), pero sí (p<0,05) para las variables de color en todos los panes, al igual que en los análisis químicos y perfil de aminoácidos (p<0,05), incrementándose la proteína (15,63 % pan con 7,5 % de HC hasta 23,27 % pan con 12,5 % de HC) y mismo comportamiento de aminoácidos indispensables conforme aumentó la inclusión de HC. Los resultados de la evaluación sensorial fueron similares (p>0,05) para 7,5 % de HC (me gusta), para 10,0 y 12,5 % fue indiferente. Conclusiones. La inclusión de HC (7,5 %) en baguette logró un aumento de proteínas y aminoácidos esenciales mejorando la calidad nutricional, con buena aceptación de acuerdo con la prueba de carácter exploratorio con consumidores que se empleó(AU)

Introduction. Cereals have limiting amino acids and mixing them with flours of marine origin could provide a better balance in these improving the nutritional composition in bakery products, mainly protein and amino acids. Objective. To develop and evaluate the physical, chemical, and sensory quality of three white breads of baguette type by partially substitution of wheat flour (HT) with squid flour (HC). Materials and methods. The sponge dough technique was used incorporating 7,5, 10,0 and 12,5 % of HC. Physical analysis: kneading time, dough weight, dough fermentation, specific volume, bread weight (g), % loss of moisture and crumb color; chemical analysis: moisture, crude protein, ash, ether extract, crude fiber, carbohydrates, indispensable amino acids and sensory evaluation: texture, odor, color, and flavor. Results. Physical properties did not show differences (p>0.05), differences (p<0.05) for color variables in all breads as well as in chemical analysis and amino acid profile (p<0.05), the protein show an increase (15,63 % for bread with HT to 23,27 % for bread with 12.5 % of HC) and the same behavior for indispensable amino acids, that increase as inclusion of HC increases. The results of the sensory evaluation were similar (p>0.05) in control and 7,5 % of HC (I like it), for 10 and 12,5% it was indifferent. Conclusions. The inclusion of squid flour (7,5 %) in the preparation of baguette bread achieved an increase of proteins and essential amino acids that improved the nutritional quality of this food, which also presented a good acceptance according to an exploratory test with consumers(AU)

Oral mite anaphylaxis (pancake syndrome) in Peru: an underestimated problem? / Anafilaxia por ingesta de ácaros (Síndrome da panqueca) no Peru: um problema subestimado?

Sabe-se que a urticária e o angioedema apresentam diferentes etiologias, pois podem ser de natureza alérgica, infecciosa, autoimune ou espontânea. Em episódios únicos ou recorrentes, deve-se considerar um alérgeno desencadeante oculto, como os ácaros de poeira doméstica (APDs). Vários relatos demonstraram que farinhas contaminadas com APDs podem causar urticária e angioedema, incluindo reações alérgicas graves com risco de vida quando ingeridos em grandes quantidades provenientes de farinha de trigo armazenada. Neste estudo, relatamos os achados clínicos de 31 pacientes, incluindo casos de anafilaxia após ingestão de farinha contaminada com ácaros. Também encontramos uma relação entre uma história clínica de hipersensibilidade a anti-inflamatórios não esteroides e síndrome de anafilaxia por ingesta de ácaros em pacientes atópicos, consistente com a teoria de uma "nova tríade do ácido acetilsalicílico", conforme publicado anteriormente, e agora sendo descrito pela primeira vez no Peru.

Urticaria and angioedema are known to have different etiologies, as they can be allergic, infectious, autoimmune, or spontaneous in nature. In single or recurrent episodes, a hidden triggering allergen should be considered, such as house dust mites (HDMs). Several reports have demonstrated that flours contaminated with HDMs can cause urticaria and angioedema, including severe lifethreatening allergic reactions when ingested in large quantities from stored wheat flour. In this study, we report the clinical findings in 31 patients, including cases of anaphylaxis after the ingestion of mite-contaminated flour. We also found a relationship between a clinical history of hypersensitivity to nonsteroidal anti-inflammatory drugs and oral mite anaphylaxis syndrome in atopic patients, consistent with the theory of a "new aspirin triad," as previously published, and now being described for the first time in Peru.

Optimization Method of Whole Wheat Flour, Soybean Flour, Oyster Meat Powder for Nutrient- Dense Composite Flour

Aim: To study the production of Nutrient – Dense Composite Flour from the blends of whole wheat flour, soybean flour (full fat) and oyster meat powder. Study Design: The study was design using the D-optimal combination design of Response Surface Methodology (RSM). Place and Duration of Study: The study was carried out at Department of Food, Nutrition and Home Science, University of Port Harcourt (Processing of raw materials) and the Department of Food Technology, Federal Institute of industrial research Oshodi, Lagos (Analysis of raw materials) between October 2021 and August 2022. Methodology: The raw materials were each processed to have wholesome flours, and then they were combined according to the matrix generated, which had ranges of 70 – 100%, 0 – 22%, and 0 – 8% for whole wheat flour (WWF), soybean flour (SBF) and oyster meat powder (OMP) respectively. Results: The design was used to assess the significance (5% probability) of the moisture, fat, and protein content, which ranged from 8.09 to 11.37%, 1.80 to 8.52% and 9.70 to 19.07% respectively; the water absorption (72.00 - 79.10BU), dough stability (9.3 - 17.5BU) and mixing tolerance index (25 - 50BU); and lightness and yellowness, which ranged from 65.48 - 83.2 and 13.77 - 23.58 respectively, of the flour blends. Protein content, water absorption dough stability, and mixing tolerance index were prioritized while moisture content, fat content, and yellowness were minimized for the numerical optimization of the responses. This study highlights the possibilities of utilizing non-conventional raw materials in the production of composite flour with balance nutritional and baking qualities. Conclusion: The best flour combination was 72.51% whole wheat flour, 19.63% soybean flour, and 7.86% oyster meat powder.

Development and Organoleptic Evaluation of Iron Rich Pancake Premix Using Spirulina and Super Flours

Since ancient times, poor nutrition has been the primary culprit of iron deficiency, especially in the school going adolescent girls. There may be a number of factors that contribute to this. The production of affordable, wholesome, and practical foods is a challenge for the food industry. Spirulina platensis, a microscopic and filamentous cyanobacterium is a blue-green algae that is considered to be one of the ancient life forms on Earth. To increase the nutritive value and to provide other vital nutrients, best wholesome cereals must be chosen over or in combination with refined flour. Here, quinoas, soy flour and amaranth come in the picture. The preparation of pancake premix and the final product was done in the department of food and nutrition, school of home sciences , BBAU Lucknow in the duration of nine months from September 2023 to May 2023. The assessment was successful and yielded genuine beneficial outcomes. The spirulina pan cakes excel in terms of flavour, aroma, and mouth feel. The panellists found the pancake's green tint to be somewhat objectionable.

Some Quality Attributes of Composite Flour and Bread Produced from Wheat and African Walnut

This study explored the potential of African walnut in the formulation of composite flour which can be used for bread production and in various food applications. African walnut flour was produced and used to substitute wheat flour at different levels (5 - 25%) in the production of wheat-African walnut composite flour. Functional and pasting properties of the composite flour were evaluated using standard procedures. Proximate composition, antioxidant activity, some loaf quality attributes and sensory acceptability of bread produced from the composite flour were evaluated using standard procedures. Wheat bread served as control. The composite flour showed varying functional properties which ranged from 2.43 to 3.46 (swelling capacity), 1.15 to 1.85 mL/g (water absorption capacity), 2.15 to 2.75 mL/g (oil absorption capacity), 10.80 to16.60% (foam capacity), 63.0 to 75.0% (dispersibility), 38.92 to 69.92 seconds (wetability), 0.75 to 0.79 g/mL (packed bulk density) and 0.43 to 0.47 g/mL (loose bulk density). Inclusion of African walnut reduced peak viscosity (53.92 – 148.83 RVU), trough viscosity (52.25 – 88.58 RVU), breakdown viscosity (1.67 – 60.25 RVU), final viscosity (74.08 – 191.25 RVU) and setback viscosity (21.83 – 102.67 RVU) of the composite flour. Composite bread had better protein (9.75 – 16.93%), fat (3.42 – 9.94%), ash (1.46 – 2.75%), crude fibre (0.86 – 3.64%) but reduced specific loaf volume (2.36 – 4.18 cm3/g) and loaf height (3.00 – 5.40cm) than the control, and exhibited appreciable antioxidant activity (DPPH: 31.60 – 73.09% and FRAP: 0.51 - 4.25 mg/g). In term of sensory acceptability composite bread samples produced with 5 and 10 % levels of African walnut compared favourably with bread produced from wheat flour. Thus composite flour produced from wheat and African walnut flours showed an array of physicochemical properties which could make it useful in different food applications. Acceptable bread could be produced from wheat flour substituted with African walnut flour at 10% level.

Study of pulmonary function tests in workers of rurally located flour mills

Background: Agro-based industrial works like flour milling are a significant component in the industrial arena of Kerala. In milling industry, dusts are produced in substantial quantities and inhalation of which can result in pulmonary impairment in workers. In such situations, spirometric evaluation can aid in the diagnosis and prognosis of pulmonary diseases. Aims and Objectives: The aims of this study were to assess the effect of flour dust on pulmonary function among flour mill workers and to study the variation in pulmonary function among workers according to duration of exposure and their working environment in the factory. Materials and Methods: A cross-sectional study was conducted in three wheat flour mills. Subjects were selected after proper exclusion and after getting informed consent. In the present study, 79 flour mill workers aged more than 20 years and employed for more than 1year, were considered and their FVC,FEV1,FEV1/FVC,PEFR and FEF25-75% values were assessed. The objective was to find out the effect of their duration of employment and exposure to dust on their spirometric parameters based on their type of job and age. These parameters were tested using a portable electronic spirometer in the factory premises. Results: The study showed no significant relation of these parameters with duration of employment and dust exposure. However, there was significant reduction in FVC and FEV1 with increasing age. Conclusion: Even though apparently normal PFT values are obtained in many subjects, these may be on the extremes of normal spectrum.

Is a diet of Planococcus citri nymphs and adults suitable for Chrysoperla externa for use in biological control?

ABSTRACT Several studies have shown that the survival and reproduction of lacewings varies depending on the type of prey they consumed, especially during the first instar. In this study, we evaluated the effect of a diet consisting of Ephestia kuehniella (EK) and/or Planococcus-citri (PC) eggs offered to first instar Chrysoperla externa on subsequent development and survival. Larvae supplied only with P. citri (PC) nymphs had extended immature development, low survival, adults with lower weight and longevity, low fecundity and egg viability, and lower net reproduction rate (R0). Larvae submitted to the treatment EK+PC responded positively to the diet, showing results similar to those obtained in the control-EK treatment. Therefore, this mealybug supports suitable development and reproduction of C. externa when it is provided to second instar larvae after they fed on E. kuehniella eggs as first instars. As far as we know, this is the first report that demonstrates the effect of natural prey and alternatives on different larval stages of lacewings. This information is valuable in developing protocols for use of C. externaas a pest control agent.

Determination of bongkrekic acid in corn flour by direct extraction ultra-high performance liquid chromatography tandem mass spectrometry / 公共卫生与预防医学

Objective To establish a direct extraction ultra-high performance liquid chromatography tandem mass spectrometry method for the determination of bongkrekic acid in corn flour. Methods Bongkrekic acid was directly extracted with 80% methanol from corn flour samples, and the supernatant after vortex and centrifugation was determined after passing through membrane filtration. At the same time, the corn flour samples were extracted by solid phase extraction. The determination results of the two methods were compared. Results The linearity of standard series was good within the range of2-20 μg/L, and the linearity coefficient was＞0.999. The determination result of the positive sample by direct extraction method was 193.40 mg/kg (n=6). Adding the standard to the blank sample at the levels of 2, 6, and 10 μg/L, the calculated recovery rate was 75.82% - 99.33%, and the relative standard deviation was 3.54 % - 8.45%. The detection limit of the method reached 6 μg/kg. After extraction by solid phase extraction, the determination result of the positive sample was 196.84 mg/kg (n=6). The recovery rate was 77.12% -100.83%, with a relative standard deviation of 8.32% - 9.54%. Conclusion Compared with the solid phase extraction, the direct extraction method for the extraction of bongkrekic acid from corn flour has the advantages of rapidity, simplicity, and cost savings.

Effect of Addition Tempeh Flour on Calcium, Protein, Water Content and Acceptance in Catfish Meatballs

@#Introduction: More than 50% of women in each country suffer from dysmenorrhea.This can be painful during menstruation and affect 50% of a woman’s daily activities. Calcium can reduce muscle cramps after contractions. Tempeh and catfish are calcium-rich foods that people often eat, but the variety of processed products available is limited. The purpose of this study was to analyze the feasibility and compatibility of catfish meatballs with tempeh flour added with SNI fish meatballs as a healthy diet food for reducing dysmenorrhea in adolescents. Method: The research design applied was true experimental with 12 experimental units. The calcium content of the samples was determined using Atomic Absorption Spectrophotometry (AAS), the protein content used the Kjeldahl technique, the water content used the Oven method, and the acceptance test used the Hedonic Scale Test on adolescent. Data were analyzed using the One-Way ANOVA, and the acceptance test results were analyzed using the Friedman test with significance level α=0.05. The proportion of tempeh flour on catfish meatballs was 0% (P0), 10%, 20% and 30% (P10, P20, and P30). Results: The results showed that the adding tempeh flour could improve the levels of calcium, protein, and acceptability (taste) of catfish meatballs. The addition of 10 percent (P10) tempeh flour was an acceptable composition of the taste, but its value did not differ significantly from other recipes. Conclusion: Catfish meatballs P30 has the highest calcium and protein content. Further research is needed to fine-tune the flavor and confirm its effectiveness in reducing menstrual cramps.

Dietary exposure assessment of deoxynivalenol in wheat flour and its products sold in Shanghai / 上海预防医学

ObjectiveTo investigate the pollution level of deoxynivalenol （DON） in wheat flour and its products sold in Shanghai， and to assess the health risks of DON exposure for residents in Shanghai who ingested DON from wheat flour and its products. MethodsRisk monitoring data of DON in wheat flour and its products sold in Shanghai from 2017 to 2021 were combined with the consumption data of wheat flour and its products by Shanghai residents. A probabilistic assessment method was used to assess dietary exposure of DON in wheat flour and its products. ResultsThe overall detection rate of DON in wheat flour and its products was 77.3% （1 041/1 347）， with a mean concentration of 226.3 μg·kg-1， P50 of 130.0 μg·kg-1 and a maximum value of 3 080.0 μg·kg-1. The mean daily exposure and 95th percentile daily exposure （by body weight） of DON from wheat flour and its products in Shanghai residents were 0.279 μg·kg-1 and 1.146 μg·kg， accounting for 27.9% and 114.6% of the daily tolerable intake of DON TDI， 1 μg·kg， respectively. The probability assessment results indicated that 6.1% of the whole population in Shanghai had DON exposure exceeding the TDI value. Among them， 12.8% of the population aged 6 years old and below， 16.4% of the population aged between 7 and 17 years old， 3.9% of the population aged between 18 and 59 years old and 3.2% of the population aged 60 years old and above exceeded the TDI value for daily DON exposure through wheat flour and its products. ConclusionCertain populations in Shanghai may face certain health risks from daily DON intake wheat flour and its products. Special attention should be paid to the health risk of daily DON exposure through wheat flour and its products for individuals age below 18 years old .

Nutritional and Functional Properties of Wheat-Defatted Peanut-Orange Peel Composite Flour

The need to improve and enhance the nutritional quality of locally made foods (bakery and confectionaries) cannot be overemphasized. This study set out to meet this need by producing composite flours from wheat, defatted peanut and orange peel flour blends which will serve an even greater issue of reducing the cost of wheat importation and use. The samples were coded as follows: A-100:0:0, B-90:5:5, C-85:10:5, D-80:15:5, E-75:20:5 of wheat flour: Defatted peanut flour: orange peel flour. The flours produced were analyzed for functional, anti-nutrient, proximate, minerals, and phytochemical properties. The functional properties of flours; bulk density, swelling capacity, OAC, WAC, and Foaming capacity ranged from 0.43 to 0.93 g/ml, 0.89 to 5.67%, 0.47 to 2.55 g/L, 1.75 to 4.35ml/g, 0.52 to 10.56% respectively. The anti-nutritional properties: phytates, tannins, and trypsin inhibitor content of flours ranged from 0.0352 to 0.0845%, 0.040 to 0.600%, and 0.011 to 0.048mg/g respectively. The proximate composition of the flour samples, Moisture, Protein, fats, crude fibre, ash, carbohydrates, and energy values ranged from 5.58 to 9.55%, 6.33 to 15.64%, 1.06 to 3.51%, 0.24 to 4.07%, 1.42 to 2.65%, 85.37 to 64.58% and 376.34 to 352.47kcal/100g respectively. The mineral composition in the samples ranged from 232.05 to 394.62mg/100g for Ca, 76.09 to 122.27mg/100g for Mg, 6.71 to 29.42 mg/100g for Fe, 108.78 to 256.47mg/100g for K, 10.09 to 25.75 mg/100g for Zn. The phytochemical composition of the samples was as follows; 0.067-0.153%, for saponins; 0.043-1.457%, for alkaloids; 1.03-13.77mgGAE/g, for Total phenolics; 3.07-29.31mg/QE, for Total Flavonoids respectively. The composite flour herein produced demonstrates great potential for its use in the development of functional foods given its great nutrients and improved functional characteristics. However sample E with 75%wheat: 20%DPF: 5%OPF surpassed all other samples in terms of the quality attributes and therefore was the best of the formulations.

Potentials of Cassava, Bambara Groundnut and Tigernut in Biscuit Production: A Review

Due to varying changes in lifestyle, economic level and urbanization in the developing countries, the consumption of biscuit and the development of food products using composite flour have increased and are attracting much attention from researchers in bakery and pastry productions. This work reviewed the potentials of cassava, bambara groundnut and tigernut composite flours in biscuit production. This study also includes studies on the use of flours from other tubers, legumes, cereals, and fruit sources in place of wheat flour to make a variety of food products in varying amounts. It was revealed that flour made from cassava, bambara groundnut and tigernut used to produce biscuit products has the capacity of maintaining similar characteristics to products made from full-wheat flour. The finished result demonstrates the cumulative impact of this option in terms of its functional and physicochemical features, as well as the health advantages of raw mixed flour and percentage blending. In addition, composite flour is an excellent new strategy for employing unusual food products becaue its use produced goods with a range of qualities and features, depending on the types and proportions of wheat flour used in the formulation. Also this review stated some possible challenges likely to be encountered in case Nigeria changes from use of wheat flour to composite flours and blends of non-wheat flours.

Production and Quality Assessment of Biscuit from Acha Flour Supplemented with Pigeon Pea

This research work evaluates the production of biscuits from blends of acha and pigeon pea flour. Acha and pigeon pea flour were blended in the ratio 95:5, 90:10, 85:15, 80:20 and 100:0 (control) to produce biscuits. Biscuits made from this blend were analyzed for proximate analysis, antinutrient composition, physical attributes, and sensory qualities. The moisture, protein, fat, crude fiber, ash, and carbohydrate content of the biscuits ranged from 7.87-9.84%, 7.36-8.14%, 21.99-26.33%, 0.39-0.59%, 0.87-1.24%, and 58.06-63.01%, respectively. The antinutrient composition varied from 4.24-6.82% for tannin and 3.85-4.68% for phytate. The physical attributes of the biscuits ranged from 8.34-10.98 g, 0.56-0.85 cm, 4.77-5.03, 5.99-8.59 for weight, thickness, diameter and spread ratio, respectively. The sensory evaluation showed that the biscuit sample with the blend ratio of 95% and 5% (acha to pigeon pea flour) was the most acceptable because it gave the best colour, appearance, crispness and overall acceptability. The result shows that acceptable biscuits with improved nutritional attributes can be produced from the blend of acha and pigeon pea flour. This will eliminate or reduce the problems associated with protein-energy malnutrition common in most local communities, and reduce wheat importation, thereby increasing the use of the most underutilized sources of flour in most developing countries.

Evaluation of Proximate Composition, Minerals and Micronutrient Contents of Finger Millet Herbi Dumpling

Finger millet is an important crop in Maharashtra, Orissa, and Tamil Nadu. Millet production and consumption have been on the decline for some years. Finger millet samples were gathered from regional locations in Nashik and Kolhapur, Maharashtra. These were also taken as samples for chemical composition and proximate analysis. Standard analytical procedures were used to determine the results. The result of the chemical composition, Nashik (sample one) was found to be Ca mg (6.19), Mg (0.52), Fe (1.09), Zn (1.74± 0.96), Cu (0.10), P (8.90) These findings suggest that finger millet is a good source of calcium and phosphorus. These can be utilised as calcium supplement foods, and their composite flours can be used to preserve a variety of nutrient-dense recipes that can be employed as part of a supplement feeding regimen.

Avaliação de resíduos de agrotóxicos em amostras de farinha de trigo por espectrometria de massas / Evaluation of pesticide residues in wheat flour by mass spectrometry

Os cereais são uma importante fonte alimentícia e econômica, dentre eles se destaca o trigo e sua farinha. Durante o cultivo, visando o controle de pragas, frequentemente são utilizados os agrotóxicos, porém seu uso abusivo pode acarretar danos à saúde humana e ao meio ambiente. O trabalho teve como objetivo avaliar a presença de resíduos de agrotóxicos em amostras de farinha de trigo comercializadas no estado de São Paulo, utilizando o método QuEChERS (Rápido, Fácil, Barato, Efetivo, Robusto e Seguro) modificado, seguido de análise por CG-EM/EM e CLUE-EMAR para identificação e quantificação. No total, 124 ingredientes ativos (i.a.) estavam dentro dos critérios de aceitação para linearidade, limites de detecção e quantificação, exatidão e precisão (intervalo de confiança de 95%; k = 2). Os resultados de 25 amostras indicaram a presença de bifentrina, fenitrotiona, clorpirifós, deltametrina, lambda-cialotrina e pirimifós-metílico em farinha de trigo comum e os quatro últimos i.a. também foram detectados em farinha de trigo orgânica. O pirimifósmetílico foi detectado em 92% das amostras. Os i.a. encontrados nas amostras estavam abaixo do Limite Máximo de Resíduos (LMR) estabelecidos pela Agência Nacional de Vigilância Sanitária (Anvisa) para farinha de trigo e as amostras foram consideradas próprias para o consumo (AU).

Cereals are an important economic factor and food source, which wheat and its flour stand out. Pesticides are often employed to control harmful organisms, but their abusive use can cause damage to human health and the environment. This study aimed to evaluate the presence of pesticide residues in wheat flour samples commercialized in the state of São Paulo ­ Brazil, using the modified QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) method, followed by GC-MS/MS and UHPLC-HRMS analysis for identification and quantification. Thus, 124 active ingredients (a.i.) were within acceptable criteria for linearity, limits of detection and quantification, accuracy (trueness), and precision (95% confidence level; k = 2). The results for 25 wheat flour samples showed the presence of bifenthrin, fenitrothion, chlorpyrifos, deltamethrin, lambda-cyhalothrin, and pirimiphos-methyl, and the last four a.i. were also detected in organic wheat flour. Pirimiphos-methyl was detected in 92% of all samples. All compounds were found below the Maximum Residue Levels (MRL) established by Brazilian Health Regulatory Agency (Anvisa) for wheat flour and the samples were considered suitable for consumption (AU).

Comparative Study of Iron, Manganese and Nickel Contamination Potential of Disc and Hammer Milling Equipment and their Toxic Effect on Rat Kidney

Aim: To investigate the effect of hammer and disc milling equipment on the levels of Iron (Fe), Manganese (Mn) and Nickel (Ni) contents in maize (Zea mays) flour and the consequent impact on the kidney of albino rats. Study Design: The rats were randomly divided into groups of five rats per group. Six of the groups were fed with maize flour milled with a hammer mill, while the other six groups were fed with maize flour milled with a disc mill, and the thirteenth group was fed with crushed flour in a mortar and pestle as a control. The rats were sacrificed by decapitation under anesthesia on the 14th and 28th days. Place and Duration of Study: Departments of Biochemistry and Histology laboratories of the University of Jos, Nigeria, between, January to June, 2021. Methodology: For six days, a portion of the maize grains was milled with a hammer mill, another with a disc mill, and a third fraction was crushed into flour with a wooden mortar. The inductive coupled plasma mass spectrophotometric method was used to determine the levels of Fe, Mn, and Ni in maize flour. To avoid lysing the blood, blood samples were carefully collected by allowing it to run down the test tube's wall. The blood was allowed to coagulate at room temperature before being centrifuged and the serum collected and frozen until it was time for biochemical analysis. The kidneys of the rats were excised, cleaned, and preserved in chloroform until histological examinations were required. Results: The results show that Fe (325.16 ± 30.00 mg/kg and 205.05 ± 30.20 mg/kg) and Ni (20.92 ± 5.92 mg/kg and 18.00 ± 2.70 mg/kg) levels were extremely high in both disc and hammer milling machines. The Fe and Mn values in disc milled maize flour were higher than those in hammer milled maize flour. Rats in all groups had significantly higher serum urea, creatinine, K+, Na+, and Cl- levels than the control group. The kidney tissues of all the rats in the control and hammer-milled flour groups were normal, except for group 1 of the disc mill, which showed mild damage, according to the histopathological analysis. Conclusion: The Day 1 group fed with disc-milled flour showed a dense cast, atrophy, and nuclei loss in their kidney tissue. According to the results of the study, hammer milled maize flour is less harmful than disc milled maize flour, as shown by kidney histopathology.

Preparações culinárias elaboradas com farinha das sementes de melão cantaloupe: estudo piloto / Culinary preparations elabored with flour from cantaloupe melon seeds: pilot study / Preparados culinarios elaborados con harina de semillas de melón de cantaloupe): estudio piloto

Introdução:O Brasil está no ranking dos 10 países que mais desperdiçam alimentos no mundo, é também o 3º maior produtor de frutas. As cascas e sementes, que são desprezadas, podem ser utilizadas na alimentação por meio do aproveitamento integral de alimentos. Objetivo:Verificar características organolépticas de preparações culinárias elaboradas com farinha das sementes de melão cantaloupe (Cucumis melo L. var. reticulatus). Metodologia:O trabalho trata-se de um estudo piloto, em que foi elaborada farinha de sementes do melão utilizada na produção de dois coprodutos, bolo simples e torta de frango, elaborados com diferentes percentuais de farinha das sementes, sendo de 25%, 50% e 75% adicionada à farinha de trigo enriquecida com ferro e ácido fólico. Posteriormente foi realizada degustação das amostras para realização da avaliação das características organolépticas dos coprodutos elaborados. Resultados:As preparações feitas com farinha cuja constituição possuía 50% de farinha de sementes foram as comentadas na avaliação das características organolépticas, visto que eram mais palatáveis, em virtude da menor quantidade de resíduos, bem como apresentaram aroma e sabor mais agradáveis quando comparadas às amostras de 75% de farinha de sementes. Conclusões:Diante dos resultados observou-se que os participantes optaram pelos produtos que possuíam quantidade intermediária de resíduos de melão nas preparações, sendo os produtos cuja concentração era 50% de farinha de sementes, visto que não dificultavam a mastigação e deglutição, bem como não tiveram alterações significativas nas características organolépticas como aroma e sabor. Espera-se que em breve com a volta das atividades presenciais, a análise sensorial com provadores não treinados seja realizada para continuidade e conclusão do estudo (AU).

Introduction:Brazil is in the ranking of the 10 countries that most waste food in the world, it is also the 3rd largest fruit producer. The husks and seeds that are neglected can be used in food through the full use of food. Objective:To verify organoleptic characteristics of culinary preparations made with flour from cantaloupe melon seeds (Cucumis melo L. var. Reticulatus).Methodology:The work is a pilot study in which cantaloupe melon melon seed meal flour was used to produce two co-products, simple cake and chicken pie, made with different percentages of flour of the seeds, 25%, 50% and 75% being added to wheat flour enriched with iron and folic acid. Subsequently, samples were tasted to evaluate the organoleptic characteristics of the elaborated by-products.Results:The preparations made with flour whose constitution had 50% of seed meal were those mentioned in the evaluation of the organoleptic characteristics, since they were more palatable, due to the lower amount of residues, as well as presenting a more pleasant aroma and flavor when compared to 75% samples. of seed meal. Conclusions:In view of the results, it was observed that the participants opted for products that had an intermediate amount of melon residues in the preparations, being the products whose concentration was 50% ofseed meal, since they did not hinder chewing and swallowing, as well as had no significant changes in organoleptic characteristics such as aroma and flavor. It is expected that soon with the return of face-to-face activities, sensory analysis with untrained tasters will be carried out for the continuity and conclude of the study (AU).

Introducción: Brasil está en el ranking de los 10 países que más desperdician alimentos en el mundo, también es el 3er productor de frutas más grande. Las cáscaras y semillas que se descuidan se pueden utilizar en los alimentos mediante el uso completo de los alimentos.Objetivo: Verificar las características organolépticas de preparaciones culinarias elaboradas con harina de semillas de melón cantalupo (Cucumis melo L. var. Reticulatus).Metodología: El trabajo es un estudio piloto en el que se utilizó harina de melón cantalupo harina de semilla de melón para producir dos coproductos, bizcocho simple y pastel de pollo, elaborado con diferentes porcentajes de harina de las semillas, 25% , 50% y 75% se agrega a la harina de trigo enriquecida con hierro y ácido fólico. Posteriormente, se cantaron muestras para evaluar las características organolépticas de los subproductos elaborados. Resultados: Las preparaciones elaboradas con harina cuya constitución tenía 50% de harina de semillas fueron las mencionadas en la evaluación de las características organolépticas, ya que resultaron más palatables, por la menor cantidad de residuos, además de presentar un aroma y sabor más agradable al compararse con 75% de muestras de harina de semillas. Conclusiones:A la vista de los resultados, se observó que los participantes optaron por productos que presentaban una cantidad intermedia de residuos de melón en las preparaciones, siendo los productos cuya concentración era del 50% de harina de semillas, ya que no dificultaban la masticación yla deglución, así como no tuvo cambios significativos en las características organolépticas como aroma y sabor. Se espera que próximamente con el regreso de las actividades presenciales se realice un análisis sensorial com catadores no capacitados para continuar y concluir el estudio (AU).

Contribución de la harina de trigo enriquecida y derivados a los requerimientos de hierro en niños de 6 meses a 7 años / Contribution of enriched wheat flour and flour products to iron requirements in children aged 6 months to 7 year

Introducción. El enriquecimiento de la harina de trigo es una de las estrategias de salud pública recomendadas para prevenir las deficiencias de micronutrientes, entre ellos el hierro. El objetivo de este trabajo fue determinar el contenido de hierro en harina de trigo enriquecida y sus derivados, y la contribución de estos a las recomendaciones nutricionales en niños. Población y métodos. Estudio observacional, analítico, de corte transversal, basado en la metodología de estudio de dieta total. Se analizaron la harina de trigo enriquecida (según la ley 25630) y sus derivados más consumidos. Para seleccionar los alimentos, se realizó un cuestionario de frecuencia de consumo y recordatorio de 24 horas a los padres de niños con edades entre 6 meses y 7 años. Se determinó la concentración de hierro en los alimentos mediante absorción atómica y se evaluó su contribución al requerimiento promedio estimado. Resultados. La harina enriquecida y sus derivados tuvieron la cantidad de hierro esperada, excepto el pan francés y el pan rallado. La contribución a los requerimientos de hierro de los alimentos evaluados fue el 7 % en niños de 6 meses a 1 año, el 81 % en el grupo de 1 a 3 años y el 45 % en los mayores de 4 años. Conclusiones. Excepto el pan francés y el pan rallado, las harinas y sus derivados analizados presentaron el nivel de enriquecimiento esperado. El consumo de estos alimentos no aporta cantidades significativas de hierro en los lactantes, pero sí en los niños mayores de 1 año.

Introduction. Wheat flour enrichment is a public health strategy recommended to prevent micronutrient deficiencies, including iron deficiency. The objective of this study was to determine iron content in enriched wheat flour and flour products and their contribution to nutritional recommendations for children. Population and methods. Observational, analytical, cross-sectional study based on the total diet study method. Enriched wheat flour (as per Law no. 25630) and the most frequently consumed flour products were analyzed. Products were selected using a questionnaire on the frequency of food intake and a 24-hour recall interview with the parents of children aged 6 months to 7 years. Food iron levels were determined based on atomic absorption spectrometry and their contribution to the estimated average requirement was assessed. Results. Enriched flour and flour products showed the expected iron amount, except for French bread and breadcrumbs. The contribution of studied products to iron requirements was 7 % in children aged 6 months to 1 year, 81 % in those aged 1-3 years, and 45 % in those older than 4 years. Conclusions. Except for French bread and breadcrumbs, studied flour and flour products showed the expected enrichment level. The consumption of this type of food does not provide significant amounts of iron to infants, but it does to children older than 1 year.

Elaboration of reference material for cadmium and arsenic in hydrobiological products, for the purpose of being used in a laboratory intercomparation program / Elaboración de un material de referencia para cadmio y arsénico en productos hidrobiológicos, para propósito de ser utilizado en un programa de intercomparación de laboratorios

Reference materials (RM) are tools used in the comparability and traceability of measurements. They are widely used by laboratories for method validation and quality control of assay. Chile must evaluate theperformance of laboratories that analyzing metals in fishery products, despite RM have high prices and are scarce. For that reason, a RM in a hydrobiological product was developed. Reference values for arsenic and cadmium elements for a fishmeal were assigned. The measurement methods for characterization of the material were Inductively Coupled Plasma Mass Spectrometry, Atomic Absorption Spectrometry and Neutron Activation Analysis. Reference values with their expanded uncertainty (U) were established for arsenic 2.64 ± 0.42 mg/kg (U; k = 2) and for cadmium 0.86 ± 0.16 mg/kg (U; k = 2). Homogeneity and stability of the RM allowed its use in a proficiency test for eleven food control laboratories. Results for median were 2.114 mg/kg for arsenic, and 0.863 mg/kg for cadmium. The performance values of the participants were evaluated with a z score obtaining 60% satisfaction for arsenic and 73% for cadmium.The material demonstrated to be suitable for use in interlaboratory proficiency assay. (AU)

Materiales de referencia (MR) son herramientas utilizadas en la comparabilidad y trazabilidad entre mediciones. Laboratorios los utilizan ampliamente en validación de métodos y control de calidad. Chile debe evaluar el desempeño de los laboratorios que analizan metales en productos pesqueros, a pesar de los altos precios y escasez del MR. Por esa razón, se desarrolló un MR en producto hidrobiológico. Se asignaron valores de referencia para arsénico y cadmio en harina de pescado. Los métodos de medición para la caracterización del material fueron Espectrometría de Masas de Plasma Acoplado Inductivamente, Espectrometría de Absorción Atómica y Análisis de Activación de Neutrones. Se establecieron valores de referencia con su incertidumbre (U) para arsénico 2.64 ± 0.42 mg/kg (U; k = 2) y para cadmio 0.86 ± 0.16 mg/kg (U; k = 2). La homogeneidad y estabilidad del MR permitieron su uso en una prueba de aptitud para once laboratorios de control de alimentos. Las medianas fueron 2,114 mg/kg para arsénico y 0,863 mg/kg para cadmio. Se evaluaron los rendimientos de los participantes con un estadístico de puntaje z satisfactorio del 60% para el arsénico y 73% para el cadmio. El material demostró ser adecuado para uso en ensayo de aptitud de intercomparación. (AU)

Sweet Potato (Ipomoea batatas L): a Versatile Raw Material for the Food Industry

Abstract Sweet potato (SP) starchy roots have a broad range of colors, high-quality nutritional composition including bioactive substances (anthocyanins and β-carotene), vitamins, minerals, dietary fiber and starch. Several studies report the versatility of this root crop as part of the human diet and its possible health benefits. In this review the SP chemical composition, nutritional properties and its potential use in food processing for developing nutritious and healthy products are explored. Due to the adaptation of sweet potatoes to several agricultural managing conditions, accepting low technology /low cost with reasonable performance, it has called attention as a strong candidate of accessible functional food market.