Institute of Food Bioresources TechnologyInstitute of Food Bioresources Technologyhttp://repository.dkut.ac.ke:8080/xmlui/handle/123456789/202024-03-28T20:12:08Z2024-03-28T20:12:08ZInterleukin 10 and clustering of metabolic syndrome components in pediatrics.http://repository.dkut.ac.ke:8080/xmlui/handle/123456789/3862021-09-27T12:18:13Z2014-01-01T00:00:00ZInterleukin 10 and clustering of metabolic syndrome components in pediatrics.
Interleukin 10 (lL-10) has multifaceted anti-inflammatory properties that are known to regulate insulin sensitivity and atherosclerotic development. However, studies in children are limited and have yielded
Conflicting results. The aim of this study was to evaluate whether changes in this circulating anti-inflammatory
cytokine is a marker for metabolic syndrome.
Materials and methods This cross-sectional study involved children and young adolescents from eight elementary schools and two junior high schools located in Taipei end New Taipei City. A total of 553 children ages
8, 11 and 13 years old were included in the analysis. Parameters for obesity, anti- and pro-inflammatory
cytokines, and metabolic risk profiles were evaluated.
2014-01-01T00:00:00ZPhysicochemical and Sensory Evaluation of Lemon Grass Leaves extracts Enriched Soy Yoghurt from Soybeans (Glycine Max) MilkAngelique, NyiranshutiKoskei, KipkorirNiyibituronsa, Margueritehttp://repository.dkut.ac.ke:8080/xmlui/handle/123456789/84772024-03-21T05:40:39Z2024-02-01T00:00:00ZPhysicochemical and Sensory Evaluation of Lemon Grass Leaves extracts Enriched Soy Yoghurt from Soybeans (Glycine Max) Milk
Angelique, Nyiranshuti; Koskei, Kipkorir; Niyibituronsa, Marguerite
There are challenges in the utilization of soybean-based foods due to undesirable flavors associated to the Lipoxygenase and trypsin inhibitors causing oxidation of polyunsaturated fatty acids (Linoleic Acid and alpha linolenic) in soybean. This study aimed to prepare soybean based yoghurt with different amounts of lemon grass essential oil in the ratios of 0, 25, 50, 75, and 100 µl per litter of soy yoghurt. The different treatments of Soybeans based yoghurt analyzed for protein by Kjedhal method, fats by Soxhlet method, total ash by muffle furnace method, crude fiber by dry oven method, pH, titratable acidity, syneresis and viscosity, by AOAC method, total phenolic compounds by spectrophotometric method and sensory analysis by effective tests with 10 panelists using five hedonic scale tools. The results ranges for Moisture content,%(89.3-89.6%); Protein,%(5.5-6.8%); Fat,%(2.7-3.6% ); Total Ash%(0.43-0.53 %); Crude Fiber,%(0.06-0.33 %) and Carbohydrate,%(0.59-0.93 %). Physiochemical properties which included; PH (4.30-5.59); Viscosity, (2.85-3.17 Pa.s); Titratable acidity, (0.01-0.07 g\l) and Synersis (6.44-7.56) and Total Phenolic compound (8.59-18.40 mg/g). The level of pH showed a significant variation between the treatments while titratable acidity, syneresis and viscosity did not show any significant variations. Total phenolic compounds also varied significantly between some treatments. Sensory evaluation showed that the treatment (100 µl) with highest level of lemon grass essential oil per liter of soy yoghurt was the most liked. In conclusion, incorporation of lemon grass essential improved the level of phenolic compounds and sensory properties of yoghurt. More studies need to be carried out on the effects of lemon grass extract on the microbial status of the enriched soy yogurt.
2024-02-01T00:00:00ZThe impact of livestock interventions on nutritional outcomes of children younger than 5 years old and women in Africa: a systematic review and meta-analysisMuema, JosphatMutono, NyamaiKisaka, StevensOgoti, BrianOyugi, JuliusBukania, ZipporahDaniel, TewoldeberhanNjuguna, JosephKimani, IreneMakori, AnitaOmulo, SylviaBoyd, ErinOsman, Abdal MoniumGwenaelle, LucJost, ChristineThumbi, SMhttp://repository.dkut.ac.ke:8080/xmlui/handle/123456789/84712024-03-01T10:05:53Z2023-07-01T00:00:00ZThe impact of livestock interventions on nutritional outcomes of children younger than 5 years old and women in Africa: a systematic review and meta-analysis
Muema, Josphat; Mutono, Nyamai; Kisaka, Stevens; Ogoti, Brian; Oyugi, Julius; Bukania, Zipporah; Daniel, Tewoldeberhan; Njuguna, Joseph; Kimani, Irene; Makori, Anita; Omulo, Sylvia; Boyd, Erin; Osman, Abdal Monium; Gwenaelle, Luc; Jost, Christine; Thumbi, SM
2023-07-01T00:00:00ZEffect of fortifying sorghum and wheat with Longhorn grasshopper (Ruspolia differens) powder on nutritional composition and consumer acceptability of biscuitsRonoh, Amos KipkemoiSerrem, Charlotte AtsangoTumwebaze, Susan BalabaWere, Gertrude Mercyhttp://repository.dkut.ac.ke:8080/xmlui/handle/123456789/84202024-02-19T08:26:34Z2024-01-01T00:00:00ZEffect of fortifying sorghum and wheat with Longhorn grasshopper (Ruspolia differens) powder on nutritional composition and consumer acceptability of biscuits
Ronoh, Amos Kipkemoi; Serrem, Charlotte Atsango; Tumwebaze, Susan Balaba; Were, Gertrude Mercy
This study aimed at improving the nutrient composition and protein quality of biscuits made from sorghum and wheat through fortification with Longhorn Ruspolia
differens powder (RDP) for use as a supplementary food targeting children vulnerable
to protein–energy malnutrition (PEM). Ten biscuit formulations were prepared by replacing a part of wheat and sorghum–wheat flours with 5, 15, 20, and 40% RDP. To
establish the nutrient content of biscuits, proximate and mineral compositions were
determined. The amino acid composition, reactive lysine and in vitro protein digestibility were determined for protein quality. Compositing wheat or wheat–sorghum
biscuits with RDP increased the protein, fat, ash, and crude fiber by percentages as
high as 118, 37, 133, and 573%, respectively. Mineral content increased with, iron,
zinc, and potassium as high as 161, 219, and 169%, respectively. The lysine, reactive
lysine and in vitro protein digestibility of the fortified biscuits increased significantly,
relative to the 100% cereal biscuits. Fortification with RDP significantly improved the
amino acid content of the biscuits but had a marginal effect on improvement of the
lysine score and did not meet the reference pattern for children aged 3–10 years. The
Protein Digestibility Corrected Amino Acid Score (PDCAAS) of wheat–sorghum and
wheat biscuits improved by 6% to 47% and 2% to 33%, respectively, compared to the
control biscuits. The fortified biscuits were liked by the consumers. The RDP-fortified
biscuits have the potential to alleviate PME in developing countries.
2024-01-01T00:00:00Z