Advances in Food Science and Technology

Advances in Food Science and Technology Vol. 2 (6), pp. 216-224, June, 2014. © International Scholars Journals

Full Length Research Paper

Some Protective measures of vitamin C against mutagenic effects of synthetic food color tartrazine

Hasnain Haider, Yaseen B. and Habib Naeem

Botany Department, Faculty of Science, Al-Azhar University, Gaza, Palestine.

E-mail: [email protected]

Accepted 05 May, 2014

Abstract

The present study has been carried out to investigate the possible mutagenic effects of the synthetic food color tartrazine on mitosis, deoxyribonucleic acid (DNA) and ribonucleic acid (RNA) contents of Allium cepa roots and protein banding pattern of A. cepa seeds. The obtained results indicated that the synthetic food color tartrazine (E102) had the ability to cause different mitotic changes varying from reduction in mitotic index to the production of a large number of mitotic abnormalities. These changes appeared in varying degrees depending on the applied concentration and duration of treatment. The types of abnormalities produced were laggards, bridges, stickiness, C-metaphase and disturbed phases as well as micronuclei. The amounts of both DNA and RNA were generally decreased with increasing of most concentrations and time of treatment. At electrophoretic level, E102 induced alternations in the protein banding pattern of A. cepa seeds as compared with the control. These alternations were expressed as disappearance of some characteristic bands, appearance of new bands, and changes in band intensities. The administration of vitamin C was found to be very helpful in minimizing the toxic effects induced by E102.

Key words: Allium cepa, tartrazine, chromosome aberration, deoxyribonucleic acid (DNA) and ribonucleic acid (RNA) content, protein banding patterns, vitamin C.

Advances in Food Science and Technology Vol. 2 (5), pp. 209-215, May, 2014. © International Scholars Journals

Full Length Research Paper

A study of cleanliness and sanitary practices of street food vendors in Northern Nigeria

Lawal Abdulkareem,  Dalhatu Garba and Ahmedu Abubakar

Department of Microbiology, Ahmadu Bello University, Zaria. Kaduna State, Nigeria.

E-mail: [email protected]

Accepted 27 April, 2014

Abstract 

This study examined the general hygiene and sanitary practices of street food venders in Nigeria. 110 random samples of street food venders were selected to represent 18% of street food venders in the study area. Data was collected using pre-test structured questionnaire and observation checklists. The relationships in the factors studied were determined. Food venders lacked basic training on hygiene and only 2.7% had formal training on food preparation. 63.6% acquired skills from parents while 33.7% acquired skills by self practice. 44.5% of vendors used their mouths to blow air into polythene bags to open, before using it to package foods for customers. 60.0% of the vendors prepared foods in unkempt environment with flies around the foods. The study indicated absence of evidence of relationship between venders’ education and vending location as well as between gender and personal hygiene. This study largely suggested non-compliance with the Codex Alimentarius Commission guidelines for street food control in Africa. The non regulation of street food vending business in Africa especially Nigeria portends danger of outbreak of food poisoning.

Key words: Street foods, hygiene, sanitation, vendors, food safety, Kaduna-North Central Nigeria.

Advances in Food Science and Technology Vol. 2 (5), pp. 204-208, May, 2014. © International Scholars Journals

Full Length Research Paper

An insight into food quality amongst metropolitan citizens: A case of Bangladesh

¹Yasir Haxor, ¹Jordan Monir and ²Koushik Rocy

¹Department of Business Administration, Bangladesh Open University, Bazar Bangladesh.

²School of Business, North South University. Bangladesh.

E-mail: [email protected]

Accepted 14 April, 2014

Abstract

Contaminated and unhygienic food intake is a major problem in the urban cities of Bangladesh. This raises a serious concern for health of the urban citizens. The research investigates into the attitude of the urban educated people on their awareness of food safety. The findings of the study suggest a high degree of awareness amongst respondents of the attitudinal survey. People with higher educational background show higher degree of awareness of how the quality of food should be maintained. A lack of confidence on the functions of government regulatory agency in testing the food standard is also reflected in the study.

Key words: Food quality, contaminated food, unhygienic environment, processed food.

Advances in Food Science and Technology Vol. 2 (4), pp. 199-203, April, 2014. © International Scholars Journals

Review

The rising issues and trends of Global Food

Preshy Morrison, Kaweche Okharua and Amoateng Maxwell

Department of Business Administration, Faculty of Business Grahams town, Eastern Cape, South Africa, Cape Town,South Africa.

E-mail- [email protected]

Accepted 30 March, 2014

Abstract 

Global food scenario has been under heavy odds. This has been due to spiraling food prices and scarcity of food grains world over. The result is that the specter of a hungry world that stood at 800 million, roiled into unrest and political upheavals. One of the contributory factors is more population and lesser output of food grains. It is also assumed that that the Asian Economies and the US have also contributed towards global food crisis. A lot of efforts have been made out both at international level and national levels. However there is improvement in trends and situation and it is hoped that the worst may be over. The need, therefore, is to take more effective measures to tackle this alarming and burning issue that the world is facing. The present paper reviews emerging issues and trends in respect of global food situation and crisis.

Key words: Food prices, food crisis, food situation, insecurity, stability, disparities, hunger, poverty.

Advances in Food Science and Technology Vol. 2 (4), pp. 191-198, April, 2014. © International Scholars Journals

Full Length Research Paper

Fish feeding habits in Anwai stream ichthyofauna, Niger-Delta

Temi Ebibote, Ayebaemi Preye and Ileberi ogele

National Institute for Freshwater Fisheries Research, Niger Delta University, Wilberforce Island, P.M.B. 071, Yenagoa, Bayelsa State. Nigeria.

E-mail:[email protected]

Accepted 11 March, 2014

Abstract

The food and feeding habits of some fish fauna in Anwai stream were investigated. Fish samples (160 individual fish in 19 species) were collected using combination of traps, gill nets of various mesh sizes and baited hooks and lines in the three zones (upper, middle and lower reaches) of the stream. Stomach content analysis was carried out using frequency of occurrence, numerical analysis and volumetric analysis. It was observed that Hemichromis Fasciatus competed with fish species of commercial importance viz Tilapia zilli, Christinus guentheri and Oreochromis niloticus for major food items (100 F% of blue green algae, green algae and diatom). Feeding intensity (absolute importance index) of Hemichromini bimasculatus (700) and O. niloticus (801) remain relatively higher than that of the other fish species during the study.

Key words: Stomach content analysis, frequency of occurrence, absolute importance index, Anwai stream.

Advances in Food Science and Technology Vol. 2 (3), pp. 184-190, March, 2014. © International Scholars Journals

Review

Finger millet for nutritional security and Source of food

Dinesh Arjun, Rohit Kumar and Chaurasia Singh

Department of Foods and Nutrition, College of Home Science, Medical Council of India, New Delhi, India.

E-mail: [email protected]

Accepted 28February, 2014

Abstract 

Finger millet is amongst the major crops of Uttaranchal. Over the years there has been rapid decline both in production and consumption of millets. Chemical composition of finger millet revealed that total carbohydrate content of finger millet has been reported to be in the range of 72 to 79.5%. Finger millet has nearly 7% protein but large variations in protein content from 5.6 to 12.70% have been reported by various studies. Total ash content is higher in finger millet than in commonly consumed cereal grains. The ash content has been found to be nearly 1.7 to 4.13% in finger millet. Calcium content of 36 genotypes of finger millet ranged from 162 to 487 mg %. Singh and Srivastava (2006) reported the iron content of 16 finger millet varieties ranged from 3.61 mg/100g to 5.42 mg%. Finger millet is the richest source of calcium and iron. Calcium deficiency leading to bone and teeth disorder, iron deficiency leading to anemia can be overcome by introducing finger millet in our daily diet. Maximum utilization of the nutrient potential of the millet is limited by the presence of phytates, phenols, tannins and enzyme inhibitors but their effect can be reduced by using processing techniques like popping, roasting, malting and fermentation. The use of these techniques not only decreases the content of antinutrients but increases the bioavailability of certain minerals like calcium and iron. Composite flours made by using finger millet can be used for preparation of various nutrient dense recepies which can be effectively used for supplementary feeding programs.

Key words: Bioavailability, malting, chemical composition, composite flour, antinutrients.