Digestibility and metabolism of flour from two yam species (D. dumetorum and D. rotundata) in school age children

The digestibility and metabolism in school age children of diets from two yam species (#D. dumetorum and #D. rotundata) are compared. Ten boys age 65 to 84 months, with heights and weights close to NCHS reference values, were fed meals deriving half of their protein and almost all of their starch from either of the two yam species. After 6 days of adaptation, food intake, stool and urine were collected for 4 days and analysed. Feeding diet based on #D. dumetorum resulted in higher apparent protein digestibility, net protein retention and net protein utilisation of 63.5, 46.2 and 29.8, respectively, compared to 56.1, 36.1 and 20.6 for #D. rotundata-based diet. (Résumé d'auteur

Внесок фізіологів рослин Новоросійського університету в розвиток гормональної теорії тропізмів на початку XX ст.

Проаналізовано результати досліджень науковців Новоросійського університету на початку ХХ ст. (Л.С. Ценковський, Л.А. Рішаві, М.Д. Вахтель, В.А. Ротерт, О.Г. Набоких, Б.Б. Гриневецький, Ф.М. Породко, Г.А. Боровіков), показано їх внесок у розвиток фітогормонології як науки.Проанализированы результаты исследований ученых Новороссийского университета в начале ХХ в. (Л.С. Ценковский, Л.А. Ришави, М.Д. Вахтель, В.А. Ротерт, А.И. Набоких, Б.Б. Гриневецкий, Ф.М. Породко, Г.А. Боровиков), показано их вклад в развитие фитогормонологии как науки.The research results of the Novorossiysk University scientists (L.S. Tsenkovskiy, L.A. Rishavi, M.D. Vakhtel, V.A. Rotert, A.I. Nabokikh, B.B. Hrynevetskiy, Ph.M. Porodko, G.A. Borovikov) of the early XX c. is analysed, their contribution to the phytohormonology development as a science is shown

Viscosity, energy density and osmolality of gruels for infants prepared from locally produced commercial flours in some developing countries

Forty market samples of locally produced (33) and imported (7) cereal-based flours used for complementary feeding in some African countries and Vietnam were studied in order to characterise their macronutrient content and, when prepared as gruels, their viscosity, energy density, and osmolality. The results show that less than half were fairly balanced with respect to their protein and lipid content. When prepared as gruels following the manufacturers' instructions, out of the 21 locally produced flours with complete instructions, ten had energy densities too low to provide sufficient energy to complement breastmilk for 9-11 month-old infants even at three meals a day (less than 77 kcal or 322 kJ/100 g), nine were satisfactory if fed more than twice a day, and two if fed twice a day (more than 116 kcal or 485 kJ/100 g). Two of the 11 with acceptable energy density had osmolality values higher than those reported in literature for complementary feeding (less than 660 mOsm/kg H2O). In addition, when prepared as gruels with viscosities within the range of viscosity (1 to 3 Pa.s) usually observed in African countries, 14 of the 32 (44%) locally produced flours had insufficient energy densities to meet the energy requirements of infants even at three meals a day. These results call for greater concern and effort towards improving the nutritive value and energy density of cereal-based complementary foods produced in developing countries. (Résumé d'auteur

Comparison of high-performance ion chromatography and absorptiometric methods for the determination of phytic acid in food samples

The objective of this paper consists in defining the interest of a new high-performance ion chromatography method (HPIC) with a chemically suppressed conductivity detector for phytic acid determination in food samples. Firstly, accuracy and precision of the HPIC method were measured. Secondly, the HPIC method and a classical absorptiometric method were compared. The HPIC method was more sensitive and selective than the absorptiometric method which led to a 27% overestimation of the phytic acid content in legume seeds. Because it is rapid and easy to perform, the HPIC method appears to be particularly suitable for routine analysis of food samples. (Résumé d'auteur