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Socio-Economic Determinants of Household-Level Food and Nutrition Security Among Smallholder Farmers of Eastern Oromia, Ethiopia
Beyan Ahmed Yuya,
Jema Haji Mohammed,
Mengistu Ketema Aredo
Issue:
Volume 6, Issue 2, June 2022
Pages:
19-30
Received:
24 March 2022
Accepted:
18 April 2022
Published:
10 May 2022
DOI:
10.11648/j.wjfst.20220602.11
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Abstract: Background: Meeting the overgrowing world population’s food and nutrition demands without harming the environment is a current global issue. This study identified household-level determinants of food and nutrition security status in Eastern Oromia, Ethiopia. Method: Both primary and secondary data about the 2020/21 production year were collected for this study. Primary data was collected from 461 smallholder farmers that were collected using a simple random sampling technique. Descriptive statistics and econometric models were used for data analysis. Logit model and ordered logit econometric models were employed to identify the major determinants of households’ food insecurity and dietary diversity, respectively. Results: The results indicated that 54.01 and 18.22 percent of the total sample household was in the medium level, high-level nutritional categories, and the rest of 27.77 percent was a low nutritional level household category. Similarly, the result indicated that 63.1 percent of the total sample household was found to be food secured, and the rest of 36.9 percent was not. Logit model results indicated that food security status was significantly influenced by education level, social membership, farm income, farmer training, technical advice, livestock holding, and level of information on climate change. Likewise, the ordered logit results indicated that the household level nutritional status was significantly influenced by age of the household head, membership of cooperative education of the head, extension contact, market information, soil fertility status, livestock holding, and road distance. Conclusion: This study indicated that there is room to improve rural household-level food and nutrition security status using more of the aforementioned socio-economic variables. Therefore, policymakers should give due emphasis to the identified variables and improve the livelihoods of rural households.
Abstract: Background: Meeting the overgrowing world population’s food and nutrition demands without harming the environment is a current global issue. This study identified household-level determinants of food and nutrition security status in Eastern Oromia, Ethiopia. Method: Both primary and secondary data about the 2020/21 production year were collected fo...
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Preparation of Trans Fat Free Bakery Margarine with Rice Bran Oil and Palm Stearin
Suduwa Devage Chamika Sewwandi,
Palitha Chandrapema Arampath
Issue:
Volume 6, Issue 2, June 2022
Pages:
31-38
Received:
8 March 2022
Accepted:
29 March 2022
Published:
24 May 2022
DOI:
10.11648/j.wjfst.20220602.12
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Abstract: The most common modification technique used to improve the antioxidant capacity and plasticity of oils is partial hydrogenation. However, during this method formation of trans fatty acids (TFA) is the significant drawback that causes harmful effects on human health. An alternative method for partial hydrogenation is chemical interesterification (CIE) which used in the production of commercial fat based products. Palm stearin (PS) represents the higher melting fraction of palm oil with a higher percentage of saturated fatty acids. Rice bran oil (RBO) is healthy, low melting oil composed of unsaturated fatty acids. The objective was to produce potential trans-fat free bakery margarine using CIE of RBO and PS. Oil blends of RBO and PS were chemically interesterified using sodium methoxide catalyst. The subsequent analysis were conducted to determine iodine value, peroxide value, free fatty acid content (FFA) and slip melting point (SMP) before and after the interesterification reactions. The bakery margarine was prepared using interesterificaton, physical blends and SMP was compared. Results were statistically analyzed with an independent sample using T-test to compare the means and Post hoc Tukey’s test to compare the differences. The results shows that all interesterified blends had lower SMP value compared to the non-interesterified blends (NIE) due to wide-ranging redistribution of fatty acids among the triacylglycerol’s. The SMP of the 40:60 and 50:50 interesterified blends was remained constant (p<0.05). The iodine values of all interesterified blends of PS to RBO (40:60, 50:50, 60:40 and 70:30) were not significantly different (p<0.05). Chemically interesterified oil blends have lower peroxide values. Peroxide values of blends (50:50), (60:40) and (70:30) were not detected after the interesterification. CIE significantly increases the FFA value of binary blends (p<0.05). There was no significant difference between the 40:60 interesterified mixture for FFA. Resulted interesterified fat especially 50:50 and 60:40 binary blends have the potential to use in manufacturing fat spread and margarine. NIE oil blends were shown oil separation during the storage.
Abstract: The most common modification technique used to improve the antioxidant capacity and plasticity of oils is partial hydrogenation. However, during this method formation of trans fatty acids (TFA) is the significant drawback that causes harmful effects on human health. An alternative method for partial hydrogenation is chemical interesterification (CI...
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Nutritional and Quality Aspects of Wheat Bread Fortified with Various Levels of Dehulled Extruded Faba Bean (Vicia Faba L.) Powder
Rehab Farouk Mohammed Ali,
Hassan Mirghani Mousa,
Bushra Ebrahim Salih Alkhoraif
Issue:
Volume 6, Issue 2, June 2022
Pages:
39-46
Received:
14 May 2022
Accepted:
8 June 2022
Published:
16 June 2022
DOI:
10.11648/j.wjfst.20220602.13
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Abstract: Background: - Malnutrition is a major public health issue in developing regions. Purpose – The current study was designed to assess the effect of of addition various levels of dehulled - extruded faba bean powder (DEFB) on the nutritional properties and quality of wheat bread. Design/methodology/approach – Various quantities of DEFB powder (0%- 8%) were incorporated into wheat flour to make composite bread. Chemical composition, mineral content, zas well as amino acids profile of DEFB powder and wheat flour were investigated. The samples of enriched breads were assessed in terms of proximate composition, mineral nutrients, amino acid composition, physical qualities, and sensory aspects. Findings – Protein and ash contents of DEFB powder were shown to be 2.90 and 6.73 times greater than wheat flour.. DEFB powder contains higher quantities of Ca (230 mg/100 g), P (136.06 mg/100 g), Mg (198.00 mg/100 g), K (1325.00 mg/100 g), and Na (80.94 mg/100 g). DEFB powder protein is rich in essential amino acids, such as isoleucine, leucine, lysine, total aromatic amino acids, threonine, and valine. Bread sample enriched with 8% DEFB powder had the highest (12.94%) protein content, on the contrary the un-fortified bread had the lowest (11.58%) protein. The incorporation of DEFB powder at 8% lowered the carbohydrate content considerably (P ≤ 0.05) compared to the control sample without addition.. Mineral nutrient contents were higher in the bread samples containing DEFB powder than control samples. Control samples and bread samples enriched with 2 and 4% DEFB powder had the highest specific volumes. Lysine is still the limiting amino acid in the experimental bread samples, however fortification of wheat flour with DEFB powder reduced the lysine deficiency. Control sample and bread samples enriched with 2% and 4% DEFB powder received the highest scores of overall acceptability, whereas the bread sample with the greatest DEFB powder powder (8%) recorded the weakest scores.
Abstract: Background: - Malnutrition is a major public health issue in developing regions. Purpose – The current study was designed to assess the effect of of addition various levels of dehulled - extruded faba bean powder (DEFB) on the nutritional properties and quality of wheat bread. Design/methodology/approach – Various quantities of DEFB powder (0%- 8%)...
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In vitro Protective Effect of Berdetox® on Fatty Acid Induced Steatosis in HepG2 Cells
Josep Sola,
Josep Manuel Llabres,
Alba Novella,
Angel Menargues
Issue:
Volume 6, Issue 2, June 2022
Pages:
47-57
Received:
18 May 2022
Accepted:
9 June 2022
Published:
21 June 2022
DOI:
10.11648/j.wjfst.20220602.14
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Abstract: There is a demand in the market of products for liver health, therefore, Plameca has developed a formula that contains berberine and curcumin. There is existing evidence for those ingredients on their beneficial effect in non-alcoholic fatty liver diseases (NAFLD). In addition, the formula contains other traditionally used active ingredients with health benefits for the liver. The objective of the present work was a primary evaluation of the effects of the dietary supplement syrup Berdetox® on the prevention and the reversion of mild steatosis in the in vitro HepG2 cell model. HepG2 cells were incubated with a mixture of oleic acid and palmitic acid at a respective proportion of 2:1 and a final concentration of 0.25 mM for 24 h to induce steatosis. Cells were exposed to the test syrup 2 h prior and during lipid overload or after removal of the lipid mixture. The intracellular lipid content and the membrane integrity were determined by Nile red and neutral red staining, respectively. The effect of the metabolites of the active components of the syrup was assessed indirectly using the same experimental approach after previous incubation of the syrup with human hepatocytes. The lipid mixture effectively induced steatosis in the HepG2 cells. The intracellular lipid content was reduced dose dependently after simultaneous exposure to test syrup with or without previous incubation with human hepatocytes. However, the reversive effect of the syrup was of the same magnitude than the treatment with incubation medium only. The cell membrane integrity remained unaffected after lipid overload and after the treatment with the test syrup or its excipients. Berdetox® demonstrated a preventive effect against steatosis in HepG2 cells as measured by the reduction of the intracellular lipid content in vitro at in vivo meaningful concentrations of its marker ingredients. The experimental conditions used in this work were based in the induction of mild steatosis as a response to cell overload with a mixture of oleic and palmitic acids at a proportion considered to mimic the reversible initial phase of liver disease. The human hepatic metabolites of the active components showed also equivalent efficacy. The reversive effect of the test ingredients could not be demonstrated because steatosis was reverted by endogenous cell reparation mechanisms.
Abstract: There is a demand in the market of products for liver health, therefore, Plameca has developed a formula that contains berberine and curcumin. There is existing evidence for those ingredients on their beneficial effect in non-alcoholic fatty liver diseases (NAFLD). In addition, the formula contains other traditionally used active ingredients with h...
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