The North African Journal of Food and Nutrition Research

Fluid intake, fiber consumption, and physical activity related to constipation among elderly, which one is more important? A cross-sectional study in Iran

2025-01-01T21:54:41+00:00

Background: Chronic constipation is a common, self-reported, and symptom-based disorder which can significantly influence an individual’s health-related quality of life and imposes several financial costs.

Aims: The present study aimed to evaluate the effect of water consumption, fiber intake, and physical activity (PA) on constipation, and which one is more critical by considering the mediating effect of BMI.

Subjects and Methods: This cross-sectional study involved 400 older adults in 2019 referring to the comprehensive health service centers in Karaj, the capital of Alborz province. The data were collected using the questionnaires of demographic and anthropometric characteristics, PASE (Physical activity for elderly), fluid intake, FFQ (Food Frequency questionnaire), Wexner constipation, and Persian lifestyle questionnaire analyzed using SPSS and LISREL software.

Results: Based on the final fitted model, PA is the most critical constipation-related factor compared to the fluid intake and fiber consumption. In addition, fiber consumption is the second crucial factor affecting constipation, and there is a negative association between constipation and fiber intake.

Conclusion: As price is one of the barriers to fiber consumption among the elderly, the recommendation to do physical activity such as walking to solve constipation is efficient and inexpensive for individuals with different socio-economic status.

Keywords: Physical activity, Wexner constipation, fiber consumption, elderly, Iran.

Effect of polysaccharide-coatings on the physicochemical properties and nutritional composition of deep-fried chicken breasts

2024-11-04T17:17:54+00:00

Background: The consumption of deep-fried foods has been a topic of considerable debate in nutritional science due to its potential adverse effects on health. In this context, the method of coating deep-fried chicken breasts has garnered increasing attention.

Aims: This study aimed to provide valuable insights into the effects of alternative plant-based coatings on the physicochemical and nutritional properties of deep-fried chicken breast, with the broader objective of promoting healthier food options for consumers.

Materials and Methods: Pre-weighed, marinated chicken breast chunks were immersed in treatment batter made from various edible flour coatings, including wheat, sweet potato, cassava, and cocoyam. The samples were refrigerated and subsequently deep-fried. The fried products were analyzed for proximate and mineral composition, while breaded samples were examined for physicochemical properties.

Results: While coating did not affect the coating yield, it significantly increased frying yield (p < 0.0001) and pH (p = 0.0105). However, edible coatings did no significantly influence the lightness (p = 0.1481), redness (p = 0.3596), or yellowness (p = 0.6852) of the meat. Among proximate components, crude fiber and energy levels remained unchanged, but other parameters varied significantly across treatments (p < 0.05). Likewise, most mineral parameters, except magnesium, exhibited significant differences among coatings (p < 0.05). Notably, sweet potato coatings enhanced the physicochemical and proximate attributes more effectively than the other coatings, while cocoyam coatings yielded superior mineral composition compared to wheat flour.

Conclusion: Alternative plant-based coatings significantly influenced the physicochemical properties, nutrient composition, and mineral content of deep-fried chicken breasts. These findings suggest that utilizing such coatings could result in healthier fried chicken products. Further research is necessary to optimize these coatings for enhanced consumer acceptability and to support their integration into healthier dietary options.

Keywords: Frying medium, frying yield, meat color, mineral content, wheat flour substitutes.

Traditional cereals-based foods in North African cuisine: Wheat as the cornerstone

2024-12-13T22:00:29+00:00

Background: Wheat-based foods occupy a central role in the culinary heritage of North Africa, spanning Morocco, Algeria, Tunisia, Egypt, and Libya. These staple foods have been deeply embedded in the dietary practices and cultural traditions of the regions for centuries, reflecting the rich agricultural and cultural history tied to wheat cultivation.

Aims: This review explores the historical and contemporary significance of wheat as a foundational element of staple dishes in North Africa. The review examines the preparation techniques and cultural significance of diverse wheat-based products, including pasta-type dishes, bread, flatbreads, soups, whole grains, and pastries. Furthermore, the review critically evaluates the interplay between traditional practices and modern trends shaped by globalization, industrial agriculture, and sustainability challenges.

Methods: The study employs a systematic review of scientific literature, historical documents, culinary research, and grey literature. The review incorporates an in-depth analysis of 72 traditional wheat-based products, highlighting their preparation methods and cultural contexts.

Results: The review highlights the pivotal role of wheat-based foods in North African cuisine. Traditional dishes exhibit a rich diversity of textures and flavors, reflecting regional variations and historical influences. However, the increasing prevalence of mass production and standardization, driven by globalization has led to the erosion of traditional practices such as sourdough fermentation, whole grain utilization, and artisanal techniques. The shift towards industrially processed products and homogenized dietary preferences has significantly impacted the preservation of traditional culinary techniques and ingredients.

Conclusions: Despite the pressures of modernization and global influences, traditional wheat-based foods remain an indispensable component of North Africa's culinary heritage. Initiatives to preserve and revitalize traditional practices, including the use of sourdough and whole grains, are essential for safeguarding the cultural richness of North African cuisine and addressing sustainability challenges.

Keywords: Bread, Flatbread, Couscous, Pasta, Globalization, Ethnic Food.

Nutrient composition of leaves and seeds in selected African Indigenous Vegetables (AIVs): Potential for addressing malnutrition in children under five in Sub-Saharan Africa

2024-10-21T17:31:49+00:00

Background: In Sub-Saharan Africa, approximately 64 million children under the age of five are at risk of acute malnutrition due to chronic poverty, climate change and reliance on nutrient-deficient staple foods, such as maize, which is commonly used as a weaning food. To mitigate the burden of malnutrition, resource-poor households should utilize readily available, nutritious, and climate-resilient raw materials to fortify weaning foods and improve child nutrition.

Aims: This study aimed to provide scientific evidence that the malnutrition among children under five in sub-Saharan Africa may be alleviated by utilizing locally available raw materials for the fortification of weaning foods. The findings are intended to inform nutritionists in designing food-based approaches and community-level interventions to reduce child malnutrition. Additionally, food technologists may apply this information in formulating weaning foods or incorporating it into local nutritional databases for food fortification. The data may also be utilized in therapeutic feeding programs for children suffering from acute malnutrition.

Subjects and Methods: The leaves and seeds of widely consumed African Indigenous Vegetables (AIVs)—Amaranthus cruentus, Amaranthus hypochondriacus, Amaranthus spinosus and Cleome gynandra—were analyzed for proximate composition (crude protein, ash, crude fiber and crude fat), macro-minerals (calcium, phosphorous, magnesium and potassium) and micro-minerals (iron, manganese, and zinc). The mean nutritional composition for each sample was statistically compared within and across species to ascertain significant differences.

Results: The results indicate that AIVs are rich in macronutrients, macro-minerals and micro-minerals essential for the development of children under five, which often lacking in commonly used weaning foods. The leaves exhibited higher protein and ash content compared to the seeds, while the seeds showed significantly higher crude fat levels than the leaves (p < 0.05). The lowest crude fiber content was recorded in Amaranthus hypochondriacus seeds (5.48 ± 0.22%), whereas the highest was observed in Cleome gynandra seeds (20.05 ± 1.11%). Amaranthus hypochondriacus leaves displayed the highest calcium content (4.27 ± 0.61 %), and the highest iron content was found in the leaves of Amaranthus cruentus (2515.64 ± 8.73 mg/g). These findings suggest that the concurrent use of leaves and seeds from AIVs has significant potential to reduce malnutrition in children under five when incorporated into weaning foods. Furthermore, utilizing both seeds and leaves minimizes waste and improves food and nutrition security.

Conclusions: Malnutrition among children under five in sub-Saharan Africa may be mitigated through the fortification of weaning foods using both the leaves and seeds of African Indigenous Vegetables. This approach offers a sustainable and locally adaptable solution to improve child nutrition and food security.

Keywords: Nutritional composition, African indigenous vegetables, traditional food systems, food and nutrition security, climate-change, weaning foods.

Olive stone as a sustainable agricultural by-product: Valorization pathways and prospects in food and feed Industries

2024-11-04T17:23:21+00:00

Background: Olive stone (OS) has emerged as a promising by-product with potential applications in food and feed formulations, owing to its unique properties. Despite growing interest in recent years, research dedicated to the comprehensive evaluation of OS remains limited.

Aim: This review aimed to elucidate the structure, physical and chemical properties of OS, provide an overview of its diverse application areas, and highlight its potential utilization in food and feed formulations through case studies and recent advancements.

Methods: A systematic literature search was conducted using prominent databases, including Google Scholar, Web of Science, PubMed and Scopus, with a focus on studies published in recent years. The search strategy employed keywords such as olive, olive by-products, olive stone composition, valorization areas, use of agricultural wastes in food. Relevant publications in English or Turkish were considered, resulting in a reference list of 97 articles that were critically reviewed and cited.

Results: OSs are a significant by-product generated during the olive oil extraction and pitted table olive production, constituting approximately 18-22% of the olive fruit. OS possesses a lignocellulosic composed primarily of hemicellulose, cellulose and lignin. Although its current predominant use is as fuel due to its high calorific value, OS exhibits potential for diverse applications owing to its rich composition of fat, protein, bioactive phenolic compounds and dietary fiber. Potential valorization pathways include activated carbon production, oil extraction, furfural synthesis, plastic filling material, cosmetic formulations, biosorbents, resin production, and animal nutritional supplementation. Recent studies have increasingly explored the use of OSs as a functional food ingredient, with promising results demonstrating its efficacy as an antioxidant, nutraceutical and thickening agent in food formulations.

Conclusion: This review underscores the multifaceted potential of OS, particularly in food and feed applications. The valorization of OS aligns with sustainable waste management practices and offers innovative opportunities for enhancing food and feed formulations.

Keywords: Olive, olive stone, waste management, waste valorisation, agricultural by-product