International Journal of Food Nutrition and Safety
ISSN: 2165-896X (online)Search Article(s) by:
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Current Issue: Vol. 5 No. 3or Keyword in Title:
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Table of Content for Vol. 5 No. 3, 2014

Some Organic Contents of Sesbania Sesban Seed Oil
Arekemase S.O., Abdulwaliyu I. and Musa M.
      
 PP. 115 - 122
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ABSTRACT: The seeds oil of Sesbania sesban was studied. The fatty acid composition and some vitamin constituents were analyzed using GC/MS and UV-VIS spectrophotometer. Results obtained from the fatty acid profile for both soxhlet and cold extraction revealed appreciable amount of linolenic acids (59.42% and 51.32%). The vitamin analysis revealed a significant amount of vitamin E (15.76mg/100g and 20.8mg/100g). Conclusively, Sesbania sesban seeds oil is a good source of essential fatty acids and vitamin E.


Chemical Components and Bioactivities of Olive (Olea europaea)
Yong-Hong Chen, Ling-Jie Zhou, Tong Zhou, Zhi-Fei Zou, Dong-Ping Xu, Hua-Bin Li
      
 PP. 123 - 136
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ABSTRACT: The olive tree (Olea europaea), native to the coastal areas of eastern mediterranean basin and parts of Asia, nowadays is cultivated all around the world. The products of olive trees, including olive leaves, fruit and oil, possess high nutritional and medicinal values. The characteristic bioactivities of olive products include antioxidant, anti-cancer, anti-hypertension and anti-atherosclerosis and so on. The studies suggest that these benefits mainly come from its balance of polyunsaturate fatty acids and saturate fatty acids, together with the considerable amount of phenolics, sterols, tocopherols, etc. The objective of this review is to summarize the chemical components and bioactivities of Olea europaea.


Forecasting of Wheat and Barley Production in Iraq
Hanan S. Malik
      
 PP. 137 - 145
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ABSTRACT: The present study was undertaken to estimate the Wheat and Barley production in Iraq for the next five years. The data used for estimation in both Wheat and Barley are yearly from 1993 to 2011, the estimation are then used to forecast annual yields to 2018. Least – squares produce are used for trend fitting to the data. Once the trend values have been computed, we are ready to analyze cyclical and irregular variation contained in the series.


Analysis of Different Pastry Samples Available in Local Market of Kashmir (India)
S. M. Dar, Darakshan Majeed and J A Reshi
      
 PP. 146 - 156
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ABSTRACT: A comparative study was done to determine the nutritional status of four pastry samples available in the local market of Srinagar. Pastry samples were analyzed for different parameters, physical, chemical, sensory and texture. Microbiological analysis was also done to determine the microbial load of these samples (cfu/g). Highest mean moisture was observed for Jee Enn Sons (48.63%) sample and lowest for Hat-Trick (37.16%). Highest mean protein was reported for sample from Hat-Trick (17.50%) and lowest for Jan bakery (13.12%). Highest fat was reported for Jan bakery (27.90%) and lowest for Hat-Trick (21.57%). Fibre content was almost same for all samples ranging from 1.45% to 1`.67%. In terms of sensory analysis Jan bakery received the highest overall acceptability score (4.10) and pastry sample from Ahdoos bakery received the lowest overall acceptability score (2.64). Microbiological load of all samples reported were within same range. Highest microbial load was reported for pastry from Jee Enn Sons (2.18×106cfu/g) followed by Jan bakery (1.74×106cfu/g), Ahdoos (1.38×106cfu/g) and lowest count was reported for pastry sample from Hat-Trick (1.03×106cfu/g).