Abstract:
:Information on the nutrient content of foods commonly consumed (especially indigenous ones) in rural communities of Tanzania is limited. A study was conducted to determine the nutrient content of foods commonly consumed in the Iringa and Morogoro regions. A survey was carried out in six representative villages to identify the types of foods and to determine the frequency of their consumption. Representative samples of the raw foods were collected from local markets and brought to the laboratory for analyses. Determination of protein was done by the micro-Kjeldahl method, fat by Soxhlet extraction and moisture by an oven-drying method. The mineral content was determined by atomic absorption spectrophotometer. The results showed that there is a wide range of foods commonly consumed in the two regions, especially legumes and vegetables. The frequency of consumption depended mainly on the season, whereby during the dry season the frequency of consumption was two to three meals per day and in the rainy season was one to two meals per day. Foods rich in fats were nuts and oil seeds, while good sources of protein included legumes, nuts and oil seeds especially pumpkin seeds, which contained 34.36 g/100 g edible portion. Indigenous vegetables such as mnavu (Solunum nigrum), twangabilidiga, mlenda (Corchorusolitarus) and mkochwe were rich in iron and calcium, with values as high as 24.78 mg iron in twangalibidiga and 812.41 mg calcium/100 g edible portion in mkunungu. Magnesium was highest in mtosi (288.58 mg) and copper was highest in mkunungu (0.49 mg). Mkochwe contained the highest amount of manganese. This study shows that foods locally produced in these regions are rich in nutrients, especially micronutrients, and therefore if consumed in adequate amounts may help to prevent dietary-related disorders.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Kinabo J,Mnkeni AP,Nyaruhucha CN,Msuya J,Haug A,Ishengoma Jdoi
10.1080/09637480500252529subject
Has Abstractpub_date
2006-02-01 00:00:00pages
9-17issue
1-2eissn
0963-7486issn
1465-3478pii
K448NT063587M111journal_volume
57pub_type
杂志文章abstract::The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant capacity (TAC) occurring in the durum wheat pasta production chain, fro...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637486.2017.1336751
更新日期:2018-02-01 00:00:00
abstract::Alzheimer's disease (AD) is characterized by intraneuronal β-amyloid plaques and hyperphosphorylated tau, leading to neuronal cell death and progressive memory losses. This exploratory work investigates if dietary resveratrol, previously shown to have broad anti-aging effects and improve AD pathology in vivo, leads to...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2013.832171
更新日期:2014-02-01 00:00:00
abstract::The effect of chlorogenic acid-enriched green coffee bean extract (cGCE) intake on arterial stiffness was investigated using the cardio-ankle vascular index (CAVI) as a novel surrogate marker for predicting arteriosclerosis. A placebo-controlled double-blind pilot study was conducted with 16 healthy Japanese men. Subj...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,随机对照试验
doi:10.1080/09637486.2019.1585763
更新日期:2019-11-01 00:00:00
abstract::The acute genoprotective effect of Panax quinquefolius (American ginseng) has been investigated. The experiment was carried out to explore the DNA protective effect after a single dose of American ginseng tea bag infusion. Fourteen subjects (6 males and 8 females) were recruited in this study. Seven of them (3 males a...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,随机对照试验
doi:10.3109/09637486.2015.1088937
更新日期:2015-01-01 00:00:00
abstract::The Nutrition Literacy Assessment Instrument (NLit) measures nutrition literacy, including a subscale for ability to interpret nutrition fact panels (NFP). Recent redesign of the NFP in the US was issued to improve usability. This study aimed to determine reliability of the NLit subscale using two NFP versions. A 35-i...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637486.2019.1606167
更新日期:2020-02-01 00:00:00
abstract::Impacts of exogenous microorganisms and tea polyphenols on acid production and conversion during in vitro colonic fermentation of konjac glucomannan (KGM) were assessed in this study. Colonic fermentation of KGM by the fecal extract of healthy adults resulted in a propionate-rich profile, as acetic, propionic, butyric...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2016.1150437
更新日期:2016-01-01 00:00:00
abstract::Stabilizing wheat germ by defatting increased the protein content to 38% and also increased the soluble fiber from 2.07 to 3.01% and insoluble fiber increased from 14.4 to 24.49%, whereas steaming was highly effective in completely inactivating the lipase activity and most of the lipoxygenase activity. Addition of def...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2010.549116
更新日期:2011-08-01 00:00:00
abstract::Anemia is a frequent problem in both the primary and secondary health care programs. In contrast, most areas of northeast India are vulnerable to iron toxicity. In the present study, we documented the effect of administration of iron rich water on hemolytic anemia in a Wistar rats' animal model. Hemolytic anemia was i...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2014.918589
更新日期:2014-11-01 00:00:00
abstract::A novel isolate DM5 identified as Lactobacillus plantarum displayed in vitro probiotic properties as well as antimicrobial activity. It showed adequate level of survival to the harsh conditions of the gastrointestinal tract and survived low acidic pH 2.5 for 5 h. Artificial gastric juice and intestinal fluidic environ...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2013.869792
更新日期:2014-05-01 00:00:00
abstract::The aim of present study was to evaluate antioxidant property of Glycyrrhiza glabra root extracts using in vitro models. The dose-dependent aqueous and ethanolic extracts demonstrated the scavenging activity against nitric oxide (concentration that caused 50% inhibition of nitric oxide radicals [IC(50)]=72 and 62.1 mi...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480902877998
更新日期:2009-01-01 00:00:00
abstract::Total-scale quantitative research literature analysis on the food toxicology scientific field has yet to be conducted. In this work, we identified and analysed food toxicology publications in the existing scientific literature. A literature search was performed with the online Web of Science database. Full records and...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,评审
doi:10.1080/09637486.2019.1620184
更新日期:2020-02-01 00:00:00
abstract::In the present study, a near-infrared (NIR) filter-based technique along with chemometrics as an analytical tool was used for determination of adulteration of Indian honey with jaggery. A total of 56 honey samples adulterated with different concentrations of jaggery syrup were analyzed using the NIR transflectance met...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637480903476415
更新日期:2010-05-01 00:00:00
abstract::A functional ingredient mix (FIM) comprising debittered and defatted fenugreek seed powder (70%) and flaxseed powder (30%) was used in cookies. Ash, fat and protein, dough development time, resistance to extension and peak viscosity values increased as the level of FIM increased from 10 to 30% in the blend. Beyond 20%...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2010.536145
更新日期:2011-06-01 00:00:00
abstract:BACKGROUND:Atherosclerosis begins in childhood and develops silently for decades before clinical events such as myocardial infarction or stroke occur. Only few studies have evaluated the relationship between CVD risk factors and carotid artery Intimal Media Thickness (IMT) in young asymptomatic people. AIM:The aim of ...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2015.1042845
更新日期:2015-01-01 00:00:00
abstract::The objective of the present investigation was to study the relationship between breakfast consumption and subjective reports of mental health and health-related behaviours in a general population sample (126 subjects aged between 20 and 79 years). Individuals who consumed a cereal breakfast each day were less depress...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637489809089415
更新日期:1998-09-01 00:00:00
abstract::Several studies have suggested that green tea and Oolong tea extracts have antibacterial and anticariogenic properties in vitro and in vivo. The aim of the present study was to determine the effect of a standardized black tea extract (BTE) on caries formation in inbred hamsters on a regular and a cariogenic diet. Eigh...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/096374803/000062029
更新日期:2003-01-01 00:00:00
abstract::The characterization and stability evaluation of food and food constituents (chemical active ingredient/microorganism) for which nutrition or health claims want to be requested are essential for the success of an application to EFSA. This work reviews the requirements that must be fulfilled for a full characterization...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章,评审
doi:10.3109/09637486.2015.1042843
更新日期:2015-07-01 00:00:00
abstract::Advanced glycation end products (AGEs) are stable end products of the Maillard reaction. Effects of food extracts are often initially analysed in cellular test systems and it is not clear how different cell culture conditions might influence the results. Therefore, we compared the effects of two models for AGE-rich fo...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2013.839631
更新日期:2014-03-01 00:00:00
abstract::In the Netherlands, vitamin intake occurs mainly via food and for some vitamins also via fortified food. In addition, some people take dietary supplements. Information on the bioavailability of vitamins is important for a good estimation of the actual exposure to vitamins. Furthermore, for a reliable intake estimation...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2013.869795
更新日期:2014-06-01 00:00:00
abstract::The traditional non-alcoholic beverage in East Africa, togwa, produced from the flour of maize and germinated finger millet (finger millet malt), was investigated. The preparation techniques of togwa observed in the rural villages of East Africa are described, and the temperature and pH profile of togwa during its man...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480120092053
更新日期:2003-11-01 00:00:00
abstract::Mastication, the first step in food digestion, results in the breakdown of solid food and its lubrication with saliva. Although the rate and extent of starch digestion are closely dependent on the way food is chewed, this factor has not been adequately considered in the preparation of food for in vitro digestion exper...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/096374800426948
更新日期:2000-09-01 00:00:00
abstract::A recent epidemiological study showed that daily intake of mg quantities of S-equol is required for health-promoting effects in menopausal women. However, the maximum equol content in food was reported to be approximately 130 μg/100 g in egg yolk. The objective of this study was to find a high equol-containing food. W...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637486.2012.687369
更新日期:2012-12-01 00:00:00
abstract::Three sample preparation methods--proteolysis to determine the initial species distribution, and an in vitro gastric and gastrointestinal digestion to assess the bioavailability of selenium--were applied to extract the selenium from selenized green onion and chive samples. Ion exchange chromatography was coupled to a ...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480601154335
更新日期:2007-06-01 00:00:00
abstract::Structural properties (using gas chromatographic analyses: gas chromatography and gas chromatography-mass spectrometry) of some compounds (pure chemicals, essential oils, extracts, etc.) and systematic investigation of antimicrobial activities (with agar dilution and agar diffusion disc methods) were determined in the...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637480801993938
更新日期:2009-11-01 00:00:00
abstract::The aim of the study was to investigate whether lifestyle factors modify the association between fat mass and obesity-associated (FTO) gene single nucleotide polymorphisms (SNPs) and obesity in a Turkish population. The study included 400 unrelated individuals, aged 24-50 years recruited in a hospital setting. Dietary...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637486.2020.1802580
更新日期:2020-08-04 00:00:00
abstract::Mineral contents of four mulberry fruits and their pekmez samples growing particularly in the Malatya province in Turkey were determined by inductively coupled plasma atomic emission spectrometry. All samples contained high amounts of calcium, potassium, magnesium, sodium, phosphorus and sulphur. The highest mineral c...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637480701695609
更新日期:2009-05-01 00:00:00
abstract::The aim of the present study is to understand how the attitudes towards food labelling in the Chilean population have changed after the introduction of the Chilean law on food labelling and advertising. A computer-assisted telephone interview was conducted in 2012 and 2016, employing the same procedures. The differenc...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637486.2019.1567698
更新日期:2019-11-01 00:00:00
abstract::The amino acid and fatty acid contents of Adenopus breviflorus benth seed (locally called egwoli) with and without hull were determined. The results for the amino acid analysis showed that the seed is a good source of most of the essential amino acids and comparable to those of soya bean. The total essential amino aci...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.3109/09637489609041028
更新日期:1996-07-01 00:00:00
abstract::Digestibility of macronutrients depends on the food matrix structure as well as on gastrointestinal conditions, especially in patients with exocrine pancreatic insufficiency. In this situation, an oral enzyme supplementation that promotes nutrient hydrolysis is needed. In this context, in the present study, a static i...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637486.2018.1542665
更新日期:2019-08-01 00:00:00
abstract::3',4'-Dihydroxycinnamic acid (aka caffeic acid) is a common dietary component found in a variety of plant-derived food products either in a free form or esterified as in chlorogenic acids such as 5-O-caffeoylquinic acid. The dihydroxycinnamate is produced principally by hydrolysis in the colon of 5-O-caffeoylquinic ac...
journal_title:International journal of food sciences and nutrition
pub_type: 杂志文章
doi:10.1080/09637486.2020.1850650
更新日期:2020-11-25 00:00:00