Development of syrup and “malt-like” drink from Raphia hookeri sap

Natural microflora fermentation causes changes in freshly tapped palm sap and therefore makes its storage, transport, and large scale use difficult. This study was aimed at developing stable and value added products, including syrup and non-alcoholic “malt-like” drink from the sap of palms. The sap of Raphia hookeri collected from “evening-to-morning”(1700 Hrs-0700 Hrs) and “morning-to-afternoon” (0700 Hrs-1600 Hrs), respectively, were used in the preparation of syrup. The respective syrups were in turn used in combination with varying proportions of water, sugar, and caramel for the formulation of six(6) palm “malt-like” drinks from which the best (from sensory evaluation) was carbonated and named Palm Malt. The prepared Palm Malt was compared to commercially popular malt drinks on the market. A nine point hedonic scale (1=like extremely – 9=dislike extremely) was used by a panel of 56 to evaluate the colour, taste, flavour and after-taste, as well as overall consumer acceptability of the product. Proximate and physicochemical analyses were also carried out on the sap, syrup and Palm Malt using standard procedures. Descriptive statistics (percentages, mean and standard deviation) were derived and data were also subjected to regression analysis to determine relations between parameters. Analysis of variance (ANOVA) was used to determine variations in properties. Results of the proximate analyses showed that the moisture and protein content of the sap samples ranged from 92.96-94.21% and 0.14-0.17% respectively, with an average ash content of 1.53%. That for the syrup ranged from 13.45-15.60% and 0.14-0.17%, respectively, with ash content of 1.70%. Potassium, the principal cation in body cells, was the most abundant mineral in the saps. Physicochemical results: pH and total sugars of the saps were found to be 3.94-4.05, and 6.53-7.57%, respectively; whereas that for the syrups was found to be 3.96-4.13 and 76.70-82.03% respectively. The pH, total soluble solids, total solids and titratable acidity of the developed Palm Malt were found to be 4.94, 14.50%, 15.86%, 0.55%, respectively. The developed Palm Malt was found to be equally acceptable to consumers, in comparison to commercially popular types of malt drinks (P>0.05). This shows that there is potential for economic utilization of palm sap. If exploited, this would contribute to increased income for farmers and industrialists in the regions of Ghana/Africa where palms grow.Keywords: Raphia hookeri, sap, syrup, malt-like drin

Consumption of fruits among students: A case of a public university in Ghana

Despite the enormous health and nutritional benefits that could be derived from the consumption of fruits, studies have shown that most adolescents and adults do not consume fruits as per the recommended daily intake. This study aimed at identifying the factors that hamper the consumption of fruits among university students. Four hundred and fifty-six (n = 456) out of a total population of nine thousand (N = 9000) undergraduate students were considered for the study. A pre-tested structured questionnaire was used to solicit answers to questions on: fruit intake and preferences, perception on fruit consumption, fruit availability, and factors that hamper students’ fruit intake. Descriptive statistical techniques (frequency counts, percentage, mean and standard deviations) as well as inferential tools (one-sample T-test, Pearson product-moment correlation, Chi-square one variable test, and Binomial test) were used in the data analysis, and statistical significance determined at the 5% level (P≤0.05). Major findings from the study were that, students (65%) significantly do not eat the recommended serving of fruits in a day (P<0.05), whereas approximately 6% (P<0.05) do not eat fruits at all, although their perception on the consumption of fruits was good (P<0.05). Out of nine fruit types, that were readily available on the market for the subjects, pear (Pyrus communis) was the most preferred by students (x̄ = 3.37, P<0.05); whereas orange (Citrus sinensis) was the least preferred (x̄ = 2.31, P<0.05). A weak positive correlation, which was statistically significant (r = 0.13, P<0.0005), was observed for students’ fruit and fruit-fibre intake with respect to tangerine (Citrus reticulata). Also, a weak negative relationship, which was statistically significant (r = -0.14, P<0.0005), was observed for the intake of oranges (Citrus sinensis) and its fibrous part. Variables such as taste, time-wasting, religious belief, knowledge, illhealth, and proximity did not significantly (P>0.05) influence the intake of fruits by the respondents (x̄<2.50, P<0.05). Price scores (x̄ = 3.21) as well as satiety scores (x̄ = 3.32) were the significant variables found to hinder students’ fruit intake (P<0.05). Strategies to increase intake of fruits, should give more attention to the price and satiety variables

Protein supplementation in strength and conditioning adepts: knowledge, dietary behaviour and practice in Palermo, Italy

Background: It is known that supplement use is a widespread and accepted practice by athletes and people who attend commercial gyms. Little is known about protein supplement amongst people undertaking strength training in commercial gyms in Italy when compared to the US. Objective: The purpose of this study was to examine the use of protein supplementation, alone or in association with other supplements, and dietary behavior amongst regular fitness center attendees in Palermo, Italy. Design: Resistance training information have been collected from 800 regular fitness center attendees for the initial analysis. A specific questionnaire was generated for the experimentation. Data were collected using a face-to-face interview method. Supplement users were then compared to the non users and analyzed using a one-way ANOVA, Kruskall-Wallis, chi-square test or exact test of Fisher when appropriate. Results: 30.1% of the respondents use dietary supplements during their training as a believe it is the "way to gain muscles and strength". Whey protein shakes (50.0%) mixed with creatine and amino-acids (48.3%) were the most frequent choices amongst the users. A majority of the subjects (34.0%) appeared to rely on their gym instructors' advice for their intake; a lower proportion (13.0%) consulted physicians, while none of them consulted nutritionists. A high consumption of milk has been noticed in both users (67,7%) and non-users (52,8%); supplement non-users consumed significantly more snacks and bakery products than users per week (P < 0.001), while users consumed significantly more protein-rich foods (P < 0.01) with a particular preference for meat (48.0%). Conclusions: A considerable number of regular strength training adepts consume protein supplements mixed with other products (mainly creatine and amino-acids). Limited numbers consult "dietary specialists" and rely mainly on their instructors. We emphasize on the importance of the dissemination of scientifically based information about supplementation in this environment and the promotion of updated educational programs for the instructors

Effects of beta-hydroxy-beta-methylbutyrate (HMB) on exercise performance and body composition across varying levels of age, sex, and training experience: A review

The leucine metabolite beta-hydroxy-beta-methylbutyrate (HMB) has been extensively used as an ergogenic aid; particularly among bodybuilders and strength/power athletes, who use it to promote exercise performance and skeletal muscle hypertrophy. While numerous studies have supported the efficacy of HMB in exercise and clinical conditions, there have been a number of conflicting results. Therefore, the first purpose of this paper will be to provide an in depth and objective analysis of HMB research. Special care is taken to present critical details of each study in an attempt to both examine the effectiveness of HMB as well as explain possible reasons for conflicting results seen in the literature. Within this analysis, moderator variables such as age, training experience, various states of muscle catabolism, and optimal dosages of HMB are discussed. The validity of dependent measurements, clustering of data, and a conflict of interest bias will also be analyzed. A second purpose of this paper is to provide a comprehensive discussion on possible mechanisms, which HMB may operate through. Currently, the most readily discussed mechanism has been attributed to HMB as a precursor to the rate limiting enzyme to cholesterol synthesis HMG-coenzyme A reductase. However, an increase in research has been directed towards possible proteolytic pathways HMB may operate through. Evidence from cachectic cancer studies suggests that HMB may inhibit the ubiquitin-proteasome proteolytic pathway responsible for the specific degradation of intracellular proteins. HMB may also directly stimulate protein synthesis, through an mTOR dependent mechanism. Finally, special care has been taken to provide future research implications

Consumption Of Fruits Among Students: A Case Of A Public University In Ghana

Despite the enormous health and nutritional benefits that could be derived from the consumption of fruits, studies have shown that most adolescents and adults do not consume fruits as per the recommended daily intake. This study aimed at identifying the factors that hamper the consumption of fruits among university students. Four hundred and fifty-six (n = 456) out of a total population of nine thousand (N = 9000) undergraduate students were considered for the study. A pre-tested structured questionnaire was used to solicit answers to questions on: fruit intake and preferences, perception on fruit consumption, fruit availability, and factors that hamper students&apos; fruit intake. Descriptive statistical techniques (frequency counts, percentage, mean and standard deviations) as well as inferential tools (one-sample T-test, Pearson product-moment correlation, Chi-square one variable test, and Binomial test) were used in the data analysis, and statistical significance determined at the 5% level (P≤0.05). Major findings from the study were that, students (65%), against expectation, do not eat the recommended serving of fruits in a day (P<0.05), whereas approximately 6% (P<0.05) do not eat fruits at all, although their perception on the consumption of fruits was good (P<0.05). Out of nine fruit types, that were readily available on the market for the subjects, pear ( Pyrus communis ) was the most preferred by students (x̄ = 3.37, P<0.05); whereas orange ( Citrus sinensis ) was the least preferred (x̄ = 2.31, P<0.05). A weak positive correlation, which was statistically significant (r = 0.13, P<0.05), was observed for students&apos; fruit and fruit- fibre intake with respect to tangerine ( Citrus reticulata ). Also, a weak negative relationship, which was statistically significant (r = -0.14, P<0.05), was observed for the intake of oranges (Citrus sinensis) and its fibrous part. Variables such as taste, time-wasting, religious belief, knowledge, ill-health, and proximity did not significantly (P>0.05) influence the intake of fruits by the respondents (x̄ 0.05). Price scores (x̄ = 3.21) as well as satiety scores (x̄ = 3.32) were the significant variables found to hinder students&apos; fruit intake (P<0.05). Strategies to increase intake of fruits, should give more attention to the price and satiety variables