Prevention of Kidneys Failure in Patients with Heart Diseases at Cardiology Institut of Abidjan

The prevalence of chronic kidney disease (CKD) is high and it is gradually increasing. Arterial hypertension accelerates many forms of renal disease and hastens the progression to ESRD. Patients with heart diseases with medication have not enough knowledge about the diet increasing kidney failure risks. Methods: This descriptive study included 42 selected randomly patients with cardiovascular complications with hypercreatininemia. Food frequency questionnaire was used. Creatininemia and clearance of creatininemia measurement were done. Results: The results of food frequency questionnaire shown that patients with higher serum creatinine are those who drink less than 1,5 liters of water a day and/or those have not a good repartition in water consumption. Patients with higher serum creatinine are those who drunk less than 1,5liters of water a day and those (p?0.5%). Then, Meals with frying induced more triglyceride production than meals with sauce (p?0.5). Among beverage, sodas and homemade juices were most consumed respectively at 36.6 and 51.3%. These beverages were associated with higher serum creatininemia. After 3 months of nutritional advises, drop in serum creatininemia were observed. Conclusion: Lowering serum creatinine involved augmentation in water amount consumption and good water consumption establishing. It also recommends Sodas and homemade Juice reducing Sodas should be reduce consumption and promoting water drinking

Characterisation of lipids in okra mature seeds

The seeds of six okra varieties namely Tomi, GB2/04Ab, GB9/04La, GB4/04BB, GB8/04KB and Indiana were analysed for their oil content during fruits maturation. Mature seeds of this vegetable were characterized for their masses, density, physical properties and composition of lipids. The results indicated that lipids increased with maturation process. GB2/04Ab variety had the most elevated lipid level at maturity (22.55 ± 0.15%) and GB4/04BB the least elevated one (13.52 ± 0.08%). Mature seeds had a high density. The iodine value increased from 52.67 ± 1.25 mg I2/100 g (Tomi) to 102.17 ± 0.49 mg I2/100 g (Indiana). GB2/04Ab had the lowest peroxide value of 2.16 ± 1.92 meq O2/kg and Indiana, the lowest saponification value (137.7 ± 2.75 mg/g). The fatty acids identified were capric, lauric, palmitic, myristoleic, stearic, oleic, linoleic and behenic acids. However, saturated fatty acids proportion was more important than unsaturated one varying respectively from 58.07% to 70.96% and from 29.04% to 41.93%. Therefore, okra mature seeds oil is stable to autoxidation.© 2010 International Formulae Group. All rights reserved.Keywords: Vegetable, okra, varieties, maturation process, stable oil, fatty acids

Comparison Of Biochemical Changes During Alcoholic Fermentation Of Cocoa Juice Conducted By Spontaneous And Induced Processes For The Production Of Ethanol

Ivory Coast (Côte d´Ivoire) is the biggest cocoa producing country in the world with an average 1405 000 metric tons of cocoa beans. It also produces several quantities of cocoa mucilage juice during cocoa harvesting. In spite of its high sugar and over minerals content, cocoa juice is currently abandoned in farms. This study aims to compare the nature of products resulted from a spontaneous fermentation conducted by uncontrolled or indigenous yeasts to those from a controlled fermentation made by using commercial bakery yeast such as Saccharomyces cereviciae at a rate of 30g/hL during 3 to 5 days of cocoa mucilaginous juice. To conduct this study, fermentations were held at different temperatures 28, 30, 35 and 41°C. Chemical analyses related to the pH by pH-meter, total sugar content using standard method and to the measurement of the yield of ethanol using a gas chromatography (CPG), microbial count were carried out. Analyses showed that yeast, mould, aerobic mesophilic and lactic acid bacteria were isolated in almost all samples. Cocoa shield was shown to contain the highest number of yeast and mould at 1.6x10 4 CFUcm -2 , aerobic mesophilic flora at 1.5x10 5 CFUcm -2 and lactic acid bacteria at 2.1x10 4 CFUcm -2 . Whatever the type of fermentation, yields of ethanol was highest at 30°C. Fermentation conducted with controlled yeast gave a better yield of ethanol with 8.4 % than spontaneous fermentation that yielded only 4.3 %. There were significant differences (p≤0.05) between both alcohol productivity and yield at spontaneous and controlled fermentation. Total sugar content decreased drastically during the fermentation process but a residual content was observed at the end due to the incomplete fermentation. Residual sugar content was highest with values ranging from 35 to 80 g/L at 35°C and 41°C in the controlled fermentation. Production of ethanol was associated with increase in pH value ranging from 4.5 to 4.9