Effect of Supplementation Followed by Processing on Nutritional Quality of Protein, Ca, P and Fe of Millet Flour

The effect of processing methods on millet flour supplemented with different levels (5, 10 and 15%) of defatted seed flour of Moringa (DSFM) and fenugreek (DSFF) on antinutritional factors, protein content and digestibility and total and extractable Ca, P and Fe was investigated. The antinutritional factors were increased (P≤0.05) with an increase in supplementation levels. However, processing of both raw and supplemented flour decreased (P≤0.05) the antinutritional factors. The reduction in antinutrients was accompanied by an increase (P≤0.05) in protein content, IVPD, total and extractable Ca, P, and Fe of supplemented flour compared to that of raw samples. Fermentation increased (P≤0.05) the protein content, IVPD, total and extractable Ca, P and Fe contents of the samples with supplementation level. Cooking of fermented dough slightly increased the protein content and IVPD of the samples but lowered both total and extractable Ca, Fe and P. Higher antinutritional factors, protein and IVPD were observed in millet dough supplemented with DSFM compared to that of DSFF while the total and extractable minerals of the supplemented flours are varied. Results obtained revealed that addition of DSFM and DSFF followed by the cooking of the fermented dough is a useful method to improve the nutritional value of millet flour

Impact of opioid-free analgesia on pain severity and patient satisfaction after discharge from surgery: multispecialty, prospective cohort study in 25 countries

Background: Balancing opioid stewardship and the need for adequate analgesia following discharge after surgery is challenging. This study aimed to compare the outcomes for patients discharged with opioid versus opioid-free analgesia after common surgical procedures.Methods: This international, multicentre, prospective cohort study collected data from patients undergoing common acute and elective general surgical, urological, gynaecological, and orthopaedic procedures. The primary outcomes were patient-reported time in severe pain measured on a numerical analogue scale from 0 to 100% and patient-reported satisfaction with pain relief during the first week following discharge. Data were collected by in-hospital chart review and patient telephone interview 1 week after discharge.Results: The study recruited 4273 patients from 144 centres in 25 countries; 1311 patients (30.7%) were prescribed opioid analgesia at discharge. Patients reported being in severe pain for 10 (i.q.r. 1-30)% of the first week after discharge and rated satisfaction with analgesia as 90 (i.q.r. 80-100) of 100. After adjustment for confounders, opioid analgesia on discharge was independently associated with increased pain severity (risk ratio 1.52, 95% c.i. 1.31 to 1.76; P < 0.001) and re-presentation to healthcare providers owing to side-effects of medication (OR 2.38, 95% c.i. 1.36 to 4.17; P = 0.004), but not with satisfaction with analgesia (beta coefficient 0.92, 95% c.i. -1.52 to 3.36; P = 0.468) compared with opioid-free analgesia. Although opioid prescribing varied greatly between high-income and low- and middle-income countries, patient-reported outcomes did not.Conclusion: Opioid analgesia prescription on surgical discharge is associated with a higher risk of re-presentation owing to side-effects of medication and increased patient-reported pain, but not with changes in patient-reported satisfaction. Opioid-free discharge analgesia should be adopted routinely

Treatment of Palm Oil Mill Effluent (POME) using Membrane Anaerobic System (MAS)

The directly discharged of Palm Oil Mill Effluent (POME) into the river causes environmental hazards due to the biochemical oxygen demand (BOD) and high Chemical Oxygen Demand (COD). The main issue of the traditional methods for POME treatment is that are not suitable for high suspended solid wastewaters and their gas production is less efficient at a high treatment volume. Therefore, in this study Membrane Anaerobic System (MAS) was used as alternative effective method for treating POME. The result obtained from the six steady states with concentration ranging from 11,048 to 15,700 mg/L mg/L for the MLSS, while the MLVSS recorded a concentration range between 10,540 and 17,600 mg/L. Moreover, the COD removal efficiency and HRT recorded from 94 to 97% and 150 to 10 days, respectively. Also, the coefficient of microorganism yield, decay rate, and the produced methane gas were obtained as 0.52g VSS/g COD, 0.31 day-1 and 0.182 to 0.564 l/g, respectively. Kinetic equations from Monod, Contois, and Chen, & Hashimoto were employed to describe the kinetics of POME treatment at organic loading rates ranging from 0.5 to 13 kg COD/m3/day. POME were characterized using Transform Infrared (FTIR) spectroscopy, in the regions of 900 to 1740 and 2800 to 3400 cm-1. Scanning Electron Microscope (SEM), the obtained result confirmed the potential of Membrane Anaerobic System (MAS) for the efficient treatment of POME effluent

Changes in protein nutritional quality as affected by processing of millet supplemented with Moringa seed flour

Pearl millet flour was supplemented with 5%, 10% and 15% defatted Moringa seeds flour (DMSF). Raw and supplemented flour were fermented and/or cooked for 0, 8 and 16 h. Changes in protein content and digestibility and amino acid compositions and scores of the samples were investigated. Supplementation of raw flour increased significantly (p ⩽ 0.05) the protein content and digestibility. Further increase in protein content and digestibility was observed in the fermented dough of raw flour and higher values were obtained after cooking of 16 h-fermented dough (p ⩽ 0.05). Amino acids were increased significantly (p ⩽ 0.05) with supplementation level. Cooking of the flour supplemented with 10% DMSF lowered both essential and non-essential amino acids with lysine and glycine reduced to 25.68 and 12.09 mg/100 g, respectively. Fermentation for 16 h increased amino acids except isoleucine, phenylalanine, arginine, serine and proline compared to cooked composite flour. All amino acids were significantly (p ⩽ 0.05) increased after cooking of 16 h-fermented dough. The chemical scores of the essential amino acids of the flour were fluctuated after supplementation. The majority of the amino acids scores were decreased after cooking of 10% DMSF fermented dough except histidine, lysine and threonine