American Research Journal of Food and Nutrition

Judit Molnár 

Mahendra Pal

Nowadays, many chronic diseases, such as obesity, type 2 diabetes mellitus, cardiovascular diseases, high-blood pressure, digestive disorders, stress, metabolic syndrome etc appear on a global scale as a result of poor lifestyles. Currently, diabetes, which is known as silent killer, has affected the developing as well as developed nations of the world. The disease was responsible for around 462 million cases and over 1 million deaths in 2017. The present manuscript focuses mostly on the nutritional recommendations that can be used as part of therapy in type 2 diabetes. In addition to the theoretical background, we prepare practical dishes (smoothie and muesli with stevia; plant-based drink and muesli with stevia; vegetable-chicken ragout with whole grain pasta; broccoli-cream soup; sandwich variations) and present it with the help of gastronomy. In the cases presented, we determine the amounts of food ingredients/ one person and energy, protein, fat, and carbohydrate values as well. We hope that the manuscript will certainly contribute to the professional development of those interested and also to the protection of health as well. KEYWORDS: Type 2 diabetes, special diet, gastronomy, healthy lifestyle, nutritional recommendation

Mahendra pal

, Martin Hofmeister

Food plays a vital role in our life. The contamination of food is a global public health issue affecting developed as well as developing nations. The contamination can be caused by physical, chemical, and biological agents. Among the biological agents, bacteria are most frequently encountered as a cause of contamination throughout the world. There are several routes of food contamination that include handler, equipment, packaging material, and environment. The ingestion of food with bacteria like Listeria monocytogenes can cause life threatening infection, especially in children, pregnant women, elderly and immunocompromised subjects. The microbiological examination of food by employing standard techniques is essential for the assessment of quality and safety of the products intended for the human consumption. The prevention of food contamination at all stages of food supply chain is highly imperative from the safety point of view. Keywords: Food contamination, Foodborne infections, Food safety, Microbe

Dr. A.N.Sarkar

The paper highlights the historic background of Rhizosphere investigations focusing on Root-Soil Interface activities in terms of micro-morphology, using advanced micro-morphological investigation techniques and tools such as high-resolution microscope, scanning electron microscope, electron-probe X-ray-analyser technique, X-Ray Diffraction Technique, Thin Micro-Autoradiography using Kodak thin myler films onto thin sections with optical polish < 1.0 micron. The second part of the paper refers to a number of factorial pot experiments with French beans (Phaseolus vulgaris L) as test crop, involving three nitrogen sources (viz. ammonium phosphate, choline phosphate and calcium chloride) at 2 N levels (500 ppm n and 1000 ppm N), 2 initial soil pH levels adjusted at pH 7 & pH 8 and two growth (G) stages (21 days and 42 days) were conducted under a standard growth chamber condition ( temperature 280C, light intensity 10, 000 LUX, R.H. 60%). Following dry ashing (4750C) shoots and roots were analysed for H2PO4-2 (Phospho- molybdate method ( Jackson, 1964) Ca2+, Mg2+ , K+ ,Na+, NH4+ , NO3- , Cl¬¬-), dithinate-citrate extractable Fe2+ , Mn2+ , Zn2+ ( Mehra and Jackson, 1960 ). The analytical values of soil (rhizosphere and non-rhizosphere) and root and shoot parameters were subject to Analysis of Variance Tests (ANOVA Test) to determine significant differences of based on single factors of factorial combinations and reveal ‘main effects’ and interactions. The summary of results of these experiments is briefly summarized in the relevant sections of the paper

Matasyoh G. Lexa

Karuku Judy

Probiotics have been defined a number of times. Presently, the most common definition is that from the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) (2012) which states that probiotics are live microorganisms that when administered in adequate amounts, confer a health benefit on the host. Probiotic bacteria are found in the human gut where they provide health benefits to the host. They do so by producing nutrients and cofactors, successfully competing with pathogens and stimulating host immune responses by producing specific polysaccharides. These bacteria can also alleviate the symptoms of disease-related disorders. This study was carried out on the health benefits derived from the use of probiotics. Food such as the fermented African Nightshade and two different fermented juices were analyzed in the laboratory so as to determine the different types of probiotics that are found in them and also their interaction with pathogenic bacteria (Escherichia coli and Staphylococcus aureus). These pathogenic bacteria were cultured with the probiotic bacteria in order to determine their interaction. Microorganisms derived from the fermented vegetables were cultured in nutrient agar media. For the fruit juices, serial dilution was done, subjected to culture in an incubator for 24 hours and later identification of the bacteria by their morphological characteristics, biochemical tests, Gram staining technique and also by Bergey’s Manual of determinative bacteriology. The probiotics that were present in the fermented juices included Pediococcus spp, Enterococcus spp, Bacillus spp, Bifidobacterium spp, Lactobacillus spp and Streptococcus spp. While bacteria present in fermented African Nightshade (Solanum villosum) include Leuconostoc spp and Lactobacillus spp. These bacteria inhibit the growth of pathogenic bacteria by forming zones of inhibition. Therefore, the fermented juices and fermented African Nightshade (Solanum villosum) have probiotic bacteria that inhibit the growth of pathogenic bac

Abraha Gebregewergis

The falling number instrument analyzes viscosity by measuring the resistance of a flour and water paste to a falling stirrer. The level of enzyme activity measured by the falling number test affects product quality. If the falling number is too high, enzymes can be added to the flour in various ways to compensate. If the falling number is too low, enzymes cannot be removed from the flour or wheat, which results in a serious problem that makes the flour unusable. Falling number results were recorded as an index of enzyme activity in a wheat flour sample and the results were expressed in time as seconds. In this study six samples from Arsi Robe, four samples from Bekoji and two samples from Kulumsa were samples with high values of falling number that indicates minimal enzyme activity and sound quality wheat or flour. On the other hand two samples from Arsi Robe, three samples from Bekoji and two samples from Kulumsa were samples with low values of falling number that indicates substantial enzyme activity and sprout-damaged wheat or flour. In short from the total of wheat samples collected from each sampling sites, 67% from Arsi Robe, 44% from Bekoji and 22% from Kulumsa were samples with high falling number values and thus minimal enzyme activity. Similarly, 22% from Arsi Robe, 33% from Bekoji and 22% from Kulumsa were samples with low falling number values and the enzymes activities were substantial