-
Research Article
Study of Factors Associated with Inappropriate Complementary Feeding Among Children Aged 6 to 23 Months, Western Health Region of the Gambia, 2020
Maty Diagne Camara*,
Haddy Crookes,
Oumar Bassoum,
Jean Augustin Tine,
Mamadou Makhtar Mbacké Leye,
Adama Faye,
Ibrahima Seck
Issue:
Volume 12, Issue 2, April 2024
Pages:
79-97
Received:
29 January 2024
Accepted:
20 February 2024
Published:
13 March 2024
Abstract: Introduction: Inappropriate complementary feeding practices are a major cause of morbidity and mortality in the first two years of life. The aim was to investigate factors associated with inappropriate complementary feeding practices among mothers of children aged 6-23 months in the Western Health Region of The Gambia. Methodology: This was a cross-sectional, descriptive and analytical study conducted from 14 September to 14 October 2020. The study population consisted of mothers of children aged 6 to 23 months attending reproductive and child health clinics and enrolled in the "Every Child Counts - My Child Project" immunization and vaccination program. Simple random sampling was used to select participants using the project. Data were collected by means of a questionnaire administered by telephone interview and concerned the socio-demographic characteristics of the mothers, the professional and economic characteristics of the parents, the socio-demographic characteristics of the children, diet and complementary feeding practices. Results: The mean age of the mothers was 28.3 (±5.4) years and that of the children 14.2 (±4.8) months. Minimum dietary diversity was 33.3%, minimum meal frequency 88% and minimum acceptable dietary intake 14.5% for all children aged 6-23 months. Non-respect of minimum dietary diversity was associated with the child's female sex, with an OR = 16.3 [1.83-145.7], with the occurrence of both diarrhea and Acute Respiratory Infection (ARI) in the two weeks preceding the survey, with an OR = 27.2 [4.26-39.8], and with the child's birth in a public health facility, with an OR = 55.1 [1.53-197.7]. Children whose mothers were aged between 25 and 34 and whose fathers did not work had a higher risk of non-respect of the dietary diversity, with OR = 54.1 [2.4 6- 118.5] and OR = 22.5 [2.32 - 31.9] respectively. The factors associated with non-respect of the minimum meal frequency were the advanced age of the children: 12 to 17 months with an OR= 28.6 [1.65 - 49.5] and 18 to 23 months with an OR= 18.9 [1.67 - 215.0] and a history of both ARI and diarrhea with an OR=. 52,9 [1,61 - 173,7]. Non-respect of the minimum acceptable dietary intake was associated with older children aged 18 to 23 months OR= 14.4 [2.25- 93.0] and those whose mothers had vocational training OR=.24.2 [1.27- 46.3]. Conclusion: Complementary feeding practices are not very satisfactory. It is important to strengthen nutrition education in order to improve infant and young child feeding practices.
Abstract: Introduction: Inappropriate complementary feeding practices are a major cause of morbidity and mortality in the first two years of life. The aim was to investigate factors associated with inappropriate complementary feeding practices among mothers of children aged 6-23 months in the Western Health Region of The Gambia. Methodology: This was a cross...
Show More
-
Research Article
Artificial Simulation of Saliva's Astringency Removal Effect on Squid
Ling Huang,
Haotian Wang,
Xinyi Li,
Min Yang,
Shanggui Deng,
Pengxiang Yuan*
Issue:
Volume 12, Issue 2, April 2024
Pages:
98-106
Received:
7 February 2024
Accepted:
27 February 2024
Published:
20 March 2024
Abstract: Astringency is a common issue in squid processing and consumption. Various techniques such as soaking in salt water, adding acids, and using enzymes have been used to eliminate astringency. However, these methods have their limitations, and the search for a better solution is ongoing. In recent years, ultrasound technology has been proposed as an effective method for removing astringency in squid. This study used four proteins, including lysozyme, bovine serum albumin, collagen, and whey protein, to simulate saliva in the human oral cavity. This study aimed to determine the removal effect of squid astringency after saliva soaking and ultrasound treatment. Physicochemical indicators such as polyphenols and flavonoids, antioxidant activity, relative polymerization degree, and solution zeta potential were used as physicochemical indicators. Sensory evaluation and volatile salt nitrogen content were used as quality indicators of squid. The results indicated that artificial simulated saliva treatment significantly reduces polyphenols and antioxidant activity in squid muscle, reduces the content of volatile base nitrogen, eliminates the astringency of squid, and improves the taste and overall quality of squid. The technique of using ultrasound technology and artificial simulated saliva is a scientific and effective method for removing astringency in squid. This method has several advantages over traditional methods, including being a non-invasive method that does not require adding any chemicals, making it an environmentally friendly solution. The use of ultrasound technology allows for removing astringency in a shorter time than traditional methods. Finally, the technique is cost-effective and easily scaled up for industrial applications. In conclusion, using ultrasound technology and artificial simulated saliva treatment is a promising method for removing astringency in squid. The technique effectively removes astringency in squid muscle, improves the taste and overall quality of the squid, and is a non-invasive, environmentally friendly, cost-effective solution that can be easily scaled up for industrial application.
Abstract: Astringency is a common issue in squid processing and consumption. Various techniques such as soaking in salt water, adding acids, and using enzymes have been used to eliminate astringency. However, these methods have their limitations, and the search for a better solution is ongoing. In recent years, ultrasound technology has been proposed as an e...
Show More
-
Research Article
Development of Natural Liquid and Powdered Meat Tenderizer Based on Papaya Peel, Ginger and Garlic
Abdulsudi Issa-Zacharia*
,
Happiness Samuel Muhimbula,
Anastazia Niyonkulu Bikuba,
Joachim Dotto Matondo
Issue:
Volume 12, Issue 2, April 2024
Pages:
107-118
Received:
29 February 2024
Accepted:
15 March 2024
Published:
12 April 2024
Abstract: Recently, the application of exogenous enzymes for meat tenderization has turned the attention of food technologists and meat scientists. This research investigates the synergistic impact of natural tenderizers derived from the combination of papaya peels (P), ginger (G), and garlic (Ga) on the sensory attributes of goat meat such as color, aroma, taste, tenderness and overall acceptability. The tenderizers were formulated in different concentration ratios of 3:2:1 in both liquid and powdered form. The sensory quality parameters for all tenderized goat meat samples under observation including the control, were evaluated by 60 semi-trained panelists using a five-point hedonic scale. The effect of tenderizers was compared to the control which was devoid of tenderizing ingredients. Tenderness was greatly improved (p<0.05) by tenderizer P:G:Ga (3:2:1) in both liquid and powder forms at 45- and 90- minutes of tenderization. Alternatively, liquid and powdered Ga:G:P (3:2:1) were highly significantly rated (p<0.05) in taste compared to all other tenderizer formulations for 45- and 90-minute tenderization. From the samples tested, the control sample in both setups was the least rated in all sensory attributes, except for color in powdered tenderization. Generally, liquid and powdered P:G:Ga (3:2:1) and Ga:P:G (3:2:1) tenderizers received significantly higher (p<0.05) overall acceptability scores than G:G:aP (3:2:1) and the control sample. While liquid tenderizers mostly performed better compared to powdered tenderizers for all sample combinations, there was a significant improvement (p<0.05) in tenderness when both liquid and powdered tenderizers were used for 90 minutes compared to 45-minute marination. This suggests that, the longer the tenderization time, the greater the effect on tenderness. These findings underscore the importance of natural tenderizers in enhancing consumer satisfaction with meat products.
Abstract: Recently, the application of exogenous enzymes for meat tenderization has turned the attention of food technologists and meat scientists. This research investigates the synergistic impact of natural tenderizers derived from the combination of papaya peels (P), ginger (G), and garlic (Ga) on the sensory attributes of goat meat such as color, aroma, ...
Show More
-
Research Article
Potential Health Risks for Consumers and Handlers of Poultry Products Fed with Poor Quality Feeds
Issue:
Volume 12, Issue 2, April 2024
Pages:
119-126
Received:
2 April 2024
Accepted:
17 April 2024
Published:
29 April 2024
DOI:
10.11648/j.jfns.20241202.14
Downloads:
Views:
Abstract: In Burkina Faso, livestock farming contributes to the supply of animal protein and the improvement of household incomes. However, the poor quality of poultry feed not only leads to economic losses but also risks of microbial transmission to consumers. Therefore, the objective of this study was to assess potential health risks to consumers and handlers of poultry products according to the physicochemical and microbiological quality of poultry feed. Physicochemical and microbiological parameters analysis was performed using standard methods. Mean calculations, ANOVA and Tukey tests were performed using Excel 2016 XLSTAT 2016 software. The average water content was 5.42% for broiler feed and 5.03% for layer feed. The average dry matter was 94.58% for broiler feed and 94.77% for layer feed. The average pH was 7.44 for the broiler feed and 7.3 for the layer feed. The average acidity was 0.5% for broiler feed and 0.39% for layer feed. Microbiological analyses showed for broiler and layer feeds, mean loads respectively of 7.64x105 CFU/g and 2.82x105 CFU/g for Total Aerobic Mesophilic Flora, 7.76x104 CFU/g and 1.58x104 CFU/g for Sporulating Flora, 1.44x105 CFU/g and 1.22x105 CFU/g for yeast and Molds, 7.89x104 CFU/g and 9.47x104 CFU/g for Total Coliform, 2.27x104 CFU/g and 8.38x103 CFU/g for Thermotolerant Coliforms, and the presence of Salmonella. Compliance evaluation showed the following results: 100% of feeds analyzed were satisfactory in terms of Total Aerobic Flora, Total Coliforms, Yeasts and Molds. However, 100% of foods assessed were contaminated with Thermotolerant Coliforms and 40% with Salmonella. These high levels pose obvious risks to both poultry and consumers of poultry products. Therefore, compliance with good hygiene practices remains an absolute necessity for the protection of poultry and consumers of poultry products.
Abstract: In Burkina Faso, livestock farming contributes to the supply of animal protein and the improvement of household incomes. However, the poor quality of poultry feed not only leads to economic losses but also risks of microbial transmission to consumers. Therefore, the objective of this study was to assess potential health risks to consumers and handl...
Show More
