Assessing the Association between Nutritional Status and Asymptomatic Malaria Parasitaemia of Children Under Five Years in Ghana

Abstract Background: Undernutrition and malaria are major public health challenges and are the main causes of morbidity and mortality in low and/or middle income settings. To fulfil a research need, this study was conducted to determine the association between nutritional status including anaemia and asymptomatic malaria parasitaemia in children under five years old. Methods: This was a communitybased cross-sectional study, conducted in four communities from randomly selected regions in Ghana. Blood samples and anthropometric measures of 250 children were collected for analyses. Parents of children involved in the study, also completed a questionnaire. Results: The prevalence of asymptomatic malaria parasitaemia was 14.8% and anaemia (Hb < 11.0 g/dl) was 58.8%. Binomial logistic regression analysis predicted no significant association between asymptomatic malaria parasitaemia and weight-for-height z-scores (p = 0.592; OR = 1.234; 95% CI: 0.573-2.658), height-for-age z-scores (p = 0.169; OR = 0.651; 95% CI: 0.353-1.200) and weight-for-age z-scores (p = 0.832; OR = 1.094; 95% CI: 0.478-2.504). However, asymptomatic malaria parasitaemia was a significant predictor of anaemia (p = 0.04; OR = 2.419; 95% CI: 1.041-5.622) and ages beyond two years were risk factors for anaemia. Stunting however was associated with a significant lower odds of being anaemic (p = 0.003; OR = 0.484; 95% CI: 0.301-0.778). Conclusions: Asymptomatic malaria parasitaemia may have no effect on anthropometric measurements of young children or asymptomatic malaria parasitaemia have no significant influence on anthropometric measures of young children in the short or long term. However, children with asymptomatic malaria parasitaemia are more likely to be anaemic especially after two years. Stunting however may reduce the risk of anaemia in children. This suggests that, asymptomatic malaria parasitaemia may be a contributory factor to the existing burden of anaemia in children from developing countries. Efforts should therefore be made to screen for asymptomatic malaria parasitaemia during routine growth monitoring sessions

Pectin isolation and characterization from six okra genotypes

Pectin was isolated by aqueous extraction at pH 6.0 from the pods of six different okra genotypes (Abelmoschus esculentus L.). Genetic diversity was determined using fragment length analysis (FLA) of ten simple sequence repeat (SSR) markers. Physical and chemical evaluation of pectin was performed by means of FT-IR and NMR spectroscopy, sugar composition analysis (GC-MS), size exclusion chromatography coupled to multi-angle laser light scattering (SEC-MALLS), dilute solution viscometry and steady shear rheology assisted by principal component analysis (PCA). Each of the SSR markers detected on average 4.1 alleles and revealed unique genotypes for each sample. Extraction yield was between 11 and 14% resulting in pectin with galacturonic acid content between 43 and 63%, low degree of methyl-esterification (17–25%) and high degree of acetylation (20–40%). All samples were of high weight-average molar mass (Mw) (700–1700 × 103 g mol−1) and sugar composition analysis revealed the structural diversity of samples with HG/RG-I ratios ranging between 1.3 and 3.1. The present work shows that individual okra genotypes provide pectin with different structural properties that could potentially provide a new source of functional pectin for the food or pharmaceutical industries

Physicochemical and Pasting Properties of Flour and Starch from Two New Cassava Accessions

Some new cassava accessions have been developed and released because of their high yield, resistance to disease, adaptability to wider ecological environment, and less cost of production. However, their flour and starch properties have not been characterized for potential food applications. In the present study, starch and flour were produced from two new cassava accessions (Sika Bankye and Bankye Hemaa) and evaluated for their physicochemical and pasting properties. The flour samples recorded higher values for the various functional parameters compared to their starch counterparts. Both flour samples had a similar water absorption capacity (WAC) of ~263% but the associated starch from Bankye Hemaa recorded the lowest value of 38.6%. Bankye Hemaa flour recorded the highest oil absorption capacity (OAC) (121%) and could be exploited as potential flavor retainer in products. Flour from Bankye Hemaa also recorded the highest swelling power (882 ± 29%), which was indicative of their good thickening and stabilizing functionalities. Sika Bankye starch had the highest setback viscosity (723 ± 32 RVU), which was indicative of its lower susceptibility to retrogradation and potential use in products that require highly viscous paste and processed at high temperatures

Polysaccharide determination in protein/polysaccharide mixtures for phase-diagram construction

The effect of protein removal from protein–polysaccharide mixtures on the determination of total sugar concentration for phase-diagram construction was explored by response surface methodology. Phenol–sulphuric acid method was used to estimate the total sugar concentration whereas phase separation and microstructure of biopolymers in the mixtures were probed by means of fluorescent microscopy. All the factors studied (trifluoroacetic acid (TFA) volume, protein concentration, precipitation time) had significant influence on the polysaccharide recovery from the mixtures. The overall pattern of protein precipitation with TFA was also found to highly depend on protein–time interactions. Images taken at different mixture concentrations and with two different filter sets revealed a phase-separated system with the guar gum domains surrounded by a continuous protein phase. Experimental measurements as well as microscopical evidence suggests that, for greater than 60% polysaccharide recovery (±6% error), the protein content in the mixtures should be <∼5.5% (w/v) with less than 0.5mL TFA combined with more than 30 minrest under the influence of TFA. The results of the present investigationshowedthatwhenattempting to construct phase diagram of mixed biopolymer systems the equilibrium phases must be diluted to a protein content <∼5% (w/v) before TFA treatment if the maximum polysaccharide concentration is to be determined

Total phenol content and antioxidant activity of fruit smoothies during storage

A fruit smoothie is described as a 100 percent blend of a variety of fruits with no added sugar or additives, no added water and not made from concentrates. Phenols are compounds which contain a hydroxyl group (OH) bonded to benzene (aromatic) rings. Recently, phenols in foods have gained much attention owing to their antioxidant activity and possible beneficial implications in human health such as prevention of certain cancers and cardiovascular diseases1. Total phenols (TP) and antioxidant activity of three fruit smoothies (Blackberries, Raspberry and Boysenberry (BRAB), Mango and Passion fruits (MAP) and Blackcurrant, Acerola cherries and Rosehips (BACAR)) were determined during storage by Folin-Ciocalteu and ferric reducing antioxidant power (FRAP) assays respectively. All measurements were performed at least in three replicates. TP ranged from 1943±70.7 to 2692±21.6 mg gallic acid equivalent/L whereas FRAP ranged from 43217±1225 to 126125±2887 µmol Trolox equivalent/L for the three smoothies on opening. Both TP and antioxidant activity were highest in BACAR, followed by BRAB and lastly MAP. The differences in TP and antioxidant activity of these smoothies could be attributed to their respective fruit ingredients. The smoothies had significant decrease (p 0.05). There was a higher loss in TP and antioxidant activity when smoothies were opened, part sampled and the remaining stored at 4 0C for four consecutive days. It is therefore important that once a smoothie is opened, it should be consumed within the stated four days and should be quickly closed to minimize oxygen entry which causes the loss of antioxidants. However, the study revealed that the smoothies had high TP and antioxidant activity even during shelf-life at 4 °C which implies that consumption of smoothies may give considerable antioxidant benefits. Correlation between TP and antioxidant activity was strong and highly significant (r = 0.890, p < 0.0001)

Physicochemical and functional properties of dried okra (Abelmoschus esculentus L.) seed flour

The physicochemical and functional properties of dried okra seed flour of two genotypes Agbagoma and Balabi were evaluated. The samples Agbagoma and Balabi had 8.90%–9.00% moisture, 16.80%–17.40% protein, 47.80%–48.00% fat, 7.70%–7.80% ash, and 18.20%–18.40% carbohydrate. The mean values of functional properties revealed significant differences (p &lt; .05) between okra seed flour samples studied. The samples’ bulk density range was 0.80–0.83 g/ml. Water absorption capacity and oil absorption capacity ranged from 511.65% to 504.32% and 88.38 to 160.67%, respectively. The solubility was 14.10% for Agbagoma and 10.97% for Balabi, whereas swelling power was 16.37% and 14.68% for Agbagoma and Balabi, respectively. All pasting properties except peak time and pasting temperature of Agbagoma seed flour were higher than those of Balabi seed flour. The study revealed that dried okra seed flour is rich in nutrients, which could be used for baking and fortification of foods

Modeling the Kinetics of Potassium Diffusion in Estima Potato under Different Leaching Conditions

The diffusion of potassium in potato (Solanum tuberosum) at different leaching conditions was investigated. Two modes of pretreatment of potato samples (cubes and spheres) by preheating to 80°C and leaching at temperatures of 20-80°C were performed using a temperature- and agitation-controlled batch extractor. A Fickian model incorporating the effective diffusion coefficient (Deff), partition coefficient (K) between the solute concentration in the potato and medium, and mass transfer coefficient (kl) was developed to simulate and predict the fraction of potassium leached from the potato at any temperature. Results showed significant reduction in activation energies from 92 to 25.02 kJ/mol for cubes and from 75.02 to 13.40 kJ/mol for spheres culminating in higher extraction rates when samples were preheated to 80°C. The Deff, K, and kl values obtained were in the range of 0.02−7.33×10−9  m2/s, 0.63−8.00×10−2, and 0.01333.00×10−4  m/s, respectively. The kinetic parameters showed a change in slope or discontinuity in the gelatinization temperature range as a function of temperature, an indication of a change in the diffusional matrix. The optimum operating conditions were 80°C preheating and leaching at temperatures up to 50°C. The proposed mathematical model offered a satisfactory description of both dynamic and equilibrium mass transfers of potassium by adequately predicting the fraction of potassium from potato cubes and spheres. The present findings could be useful in the pretreatment of potato for renal patients

Physicochemical evaluation of okra residue obtained after pectin extraction

ABSTRACTThis study aimed to evaluate the physicochemical properties of okra residue obtained after pectin extraction from three okra genotypes (Asha, Balabi, and Agbagoma). The okra residue was oven-dried. Proximate analysis and functional properties were determined using standard AOAC methods, whereas mineral content was determined using atomic absorption spectroscopy. Phenolics and antioxidant capacity were determined using the Folin-Ciocalteu and DPPH methods. The okra pectin extraction residues were rich in carbohydrates (70.0–71.7%) and ash (19.55–21.9%), but had relatively low proteins (0.87–3.62%) and moisture (4.71–5.94%) contents. The okra residue samples had high potassium (8.59–9.27 mg/100 g) and sodium (.380–3.93 mg/100 g) contents. The solubility index for the varieties ranged from 18% to 25%, whiles swelling power ranged from 8% (Balabi) to 10% (Asha). The pectin extraction by-products showed high water absorption (546% to 617%) and oil absorption (216% to 318%) capacities. Residues from all okra genotypes demonstrated antioxidant activity (7.13–15.15%) and contained varied amounts of phenolic compounds (13.85–33.58 mg GAE/100 g). The results showed that okra residue obtained after pectin extraction has high nutritive and functional values, and could be exploited for other economic utilization instead of discarded as waste

Okra pectin as lecithin substitute in chocolate

The effect of okra (Abelmoschus spp.) pectin as an emulsifier on the yield, textural properties, sensory and consumer acceptability of different chocolate formulations was investigated. Pectin was isolated from okra pods and incorporated into milk chocolate as lecithin substitute (emulsifier) at different levels (10–100%). Texture profile analysis and sensory evaluation (5-point hedonic scale) was performed on the different chocolate formulations. It was found that with increasing pectin content viscosity of the mixed system increased during milling and conching, which resulted in slower flow rate during draining from the ball mill and decreased yield. Substitution at 25:0 (%) (pectin: lecithin) yielded 84 bars of 9 g of chocolate per 1500 g of formulation after draining for 30 min compared to formulations containing lecithin. Chocolate samples 25:75 (%) (pectin:lecithin) had the highest overall acceptability (4.37 ± 0.30) which was not significantly different (p> 0.05) from sample 25:0 with overall acceptability of 4.23 ± 0.30. All the chocolate samples from the various formulations studied had similar sensory properties as well as textural parameters (hardness, cohesiveness, adhesiveness, springiness and chewiness). The present findings suggest that it is possible to use okra pectin as emulsifier to produce milk chocolate which is acceptable to consumers. Keywords: Okra pectin, Chocolate, Emulsifier, Texture profile, Sensory propertie

Diversity and domestication of mushroom species in the Atewa forest reserve and Bia Biosphere, Ghana

Edible mushrooms commonly found in forest reserves are important for food security but they are underutilized in Ghana. The Atewa forest reserve in the Eastern Region and Bia Biosphere in the Western Region are among the largest forest reserves in Ghana. However, human activities including illegal mining activities pose a threat to the existence of the rich mushroom diversity within these forests. The objective of this study, therefore, was to collect, characterize and domesticate mushrooms from the Atewa forest reserve and the Bia Biosphere. Wild mushroom samples were randomly photographed, collected, dried and stored. Edible and wild mushrooms were characterized morphologically and compared with literature. A total of 86 mushroom samples (comprising 45 from the Atewa forest reserve and 41 from the Bia Biosphere) were collected and identified. The two forest reserves contained a rich diversity of wild mushrooms namely: Cookeina speciosa, Marasmiellua inoderma, Auricularia cornea, Daldina concentrica, Pleurotus sp. Polypores. Cultivated Auricularia auricula strain AUAT recorded the highest ash content (16.70%) while cultivated Ganoderma sp. strain GLB recorded the lowest ash content (5.12%). On the other hand, cultivated Pleurotus ostreatus strain POB recorded the highest fat content of 19.88% and cultivated Pleurotus saju-caju strain PSCAT gave the least value of 12.02%. Cultivated Auricularia auricula strain AUAT again recorded the highest protein value of 33.38% while wild Ganoderma sp. Strain GLB had the least protein value. A total carbohydrate level of 64.22% was observed in cultivated Ganderma sp. strain GLB. The highest oxalate content of 30.93 mg/100 g was recorded in cultivated Pleurotus ostreatus strain EM1 with cultivated Auricularia auricula strain AUAT being the least value of 4.73 mg. A high phytate value of 149.35 mg was observed in cultivated Auricularia auricula strain AUAT and cultivated Pleurotus saju-caju strain PLAT showed the lowest value of 31.60 mg/100 g. The present findings provide considerable data on fungal diversification, conservation and domestication as well as a reference point for future studies