Search results

This study aims to evaluate the effect of the combination of tempeh and red ginger flour in hypercholesterolemic rats.

Sprague Dawley male rats (n = 30; body weight 150-200 g) were randomly divided by five groups (n = 6), consist of negative control (K−) group: group fed by normal diet (laboratory standard diet laboratory, 4.35 kcal/g, 0% cholesterol); positive control (K+) group: group fed by high cholesterol diet (5.28 kcal/g, 12.1% cholesterol); Treatment 1 (P1) group: group fed by high cholesterol diet and treated by tempeh flour (TF) 1.9 g/200 g body weight; Treatment 2 (P2) group: group fed by high cholesterol diet and treated by red ginger flour (RGF) 0.036 g/200 g body weight; and Treatment 3 (P3) group: group fed by high cholesterol diet and treated by a combination TF 0.95 g/200 g body weight and red ginger 0.018 g/200 g body weight. The lipid profiles and malondialdehyde (MDA) were assessed.

The combination of tempeh and red ginger has successfully exerted the total cholesterol (121.9 ± 3.41 mg/dL; p < 0.01), triglycerides (TG) (89.3 ± 2.94 mg/dL; p < 0.01), low-density lipoprotein (39.1 ± 1.59 mg/dL) and MDA (2.0 ± 0.24 mg/dL; p < 0.01) lower than the other treatments. Also, the combination of tempeh and red ginger treatment appeared the highest high-density lipoprotein concentration (63.4 ± 2.26 mg/dL; p < 0.01) compared to the other treatment groups. Total cholesterol and TG were predicted as the increasing of MDA concentration.

The combination treatments successfully improved the lipid profiles and MDA. Furthermore, the combination of tempeh and red ginger could be effective in supporting therapy as the hypolipidemic condition.

Innovative health-promoting approaches of the era have verified phytoceutics as one of the prime therapeutic tools to alleviate numerous health-related ailments. The purpose of this paper is to probe the nutraceutic potential of ginger flowers and leaves against hyperglycemia.

The aqueous extracts of ginger flowers and leaves were observed on Sprague Dawley rats for 8 weeks. Two parallel studies were carried out based on dietary regimes: control and hyperglycemic diets. At the end of the experimental modus, the overnight fed rats were killed to determine the concentration of glucose and insulin in serum. The insulin resistance and insulin secretions were also calculated by formulae by considering fasting glucose and fasting insulin concentrations. Furthermore, the feed and drink intakes, body weight gain and hematological analysis were also carried out.

In streptozotocin-induced hyperglycemic rats, the ginger flowers extract depicted 5.62% reduction; however, ginger leaves extract reduced the glucose concentration up to 7.11% (p = 0.001). Similarly, ginger flowers extract uplifted the insulin concentration up to 3.07%, while, by ginger leaves extract, the insulin value increased to 4.11% (p = 0.002). For the insulin resistance, the ginger flower showed 5.32% decrease; however, the insulin resistance was reduced to 6.48% by ginger leaves (p = 0.014). Moreover, the insulin secretion increased to 18.9% by flower extract and 21.8% by ginger leave extract (p = 0.001). The feed intake and body weight gain increased momentously by the addition of ginger flowers and leaves; however, the drink intake and hematological analysis remained non-significant by the addition of ginger parts.

Conclusively, it was revealed that leaves have more hypoglycemic potential as compared to flowers.

This study aims to evaluate the immunomodulatory effect of traditional drink of black cincau-based wedang uwuh (WUB) on alloxan-induced diabetic rats.

WUB consists of dried herbs such as black cincau leaves (Mesona palustris BL), red ginger (Zingiber officinale Rosc), cloves (Syzgium aromaticum), sappan wood (Caesalpinia sappan Lin) and soursop leaves (Annona muricata). In this study, the rats were divided into five groups: normal control, diabetic control and three groups of WUB (WUB 13.5 mL/kg and WUB 27 mL/kg) or wedang uwuh commercial (WUC) treated diabetic groups. WUB or WUC was administered by gavage for three days after rats were confirmed diabetic induced by alloxan; these injections were continued for 28 days. At the end of the experiment, the spleen of rats was analyzed using flow cytometry. Data were analyzed by ANOVA followed by Tukey test using Minitab version 16.0.

This study showed that WUB significantly inhibited the expression of pro-inflammatory cytokines (interferon-Y [IFN-ɣ] and tumor necrosis factor-α [TNF-a]) and anti-inflammatory cytokines (interleukin 10 [IL-10] and transforming growth factor-β [TGF-ß]), and achieved a balance between pro-inflammatory and anti-inflammatory cytokines that were not significantly different from normal controls. WUB 27 was able to regulate the production of relative average cytokines IFN-ɣ (7.6 ± 3.5; p = 0.010), TNF-a (8.7 ± 2.4; p = 0.018), IL-10 (6.3 ± 2.4; p = 0.001) and TGF-ß (7.4 ± 2.1; p = 0.004) that was significantly different from diabetic control. This study’s results validate that the use of WUB can result in immunomodulatory activity in diabetic rats.

To the best of the authors’ knowledge, this is the first study on the immunomodulatory effect of WUB which is developed based on WUC; WUB has been used by Indonesian people as a functional beverage which acts as an immune booster and body warmer.

The pearl millet kernels were sorted, dehulled, wined, grown, sieved (to produce millet flour), mixed with defatted groundnut concentrate (10, 20, … 50 per cent), spiced (2 per cent – ginger, clove and red pepper), conditioned (with water), weighed into 20g pices, molded, steamed for 30 minutes, mashed to a smooth dough, molded back to a ball, coated with maize flour ready for use. The effect of the added groundnut on the physico‐chemical (moisture, protein, fat, ash, carbohydrate) and sensory (flavour, colour, texture) quality were evaluated. There was an increase in the moisture (19.60‐23.90 per cent), protein (12.69‐20.18 per cent), fat (2.27‐2.51 per cent), ash (2.8‐3.18 per cent), but a decrease in the carbohydrate (62.65‐50.23 per cent). Also, there is a decrease in the mean scores of the texture (7.05‐5.45 per cent) but an increase in that of colour (6.50‐7.15 per cent) with an increase in the added groundnut concentrate (0‐50 per cent). The mean score for odour and taste decreased at above the 40 per cent added groundnut concentrate.

The aim of this paper is to evaluate the storage stability of improved dambu, a steamed granulated dumpling product generally made from millet, was produced from maize (Zea mays), millet (Pennisetum glaucum), sorghum (Sorghum bicolor) and acha (Digitaria exilis). It is a popular mid‐day meal of the Fulanis of Nigeria normally sprinkled into fermented skimmed milk or whole milk and sugar may be added to taste.

Improved dambu was prepared in the laboratory using decorticated clean cereal grains which were pulverished into coarse particles, mixed with spices, preservative (sorbic acid) and water and steamed for 20 min. The improved dambu products were packaged in low‐density polyethylene (LDPE), LDPE with plastic and LDPE with paperboard and stored at room temperature (25 ^○C) for six days. Analysis was carried out on the products following documented and established procedures.

Data obtained indicated that during storage, pH decrease was observed while titratable acidity increased for improved dambu products. The microbial load (cfu/g) increased with storage time for all the products packaged in LDPE, LDPE with plastic and LDPE with paperboard. Dambu has a limited storage life of one day at room temperature (25 ^○C) and four days with 0.2 per cent (w/w) sorbic acid as preservative. Micro‐organisms of significance in the products are Aspergillus sp, Penicillum sp, Candida sp, Staphylococcus aureus and Enterobacter aerogenes. The nature of the microflora suggested that dambu is a good substrate for fungal growth. In the comparative study of dambu products with and without sorbic acid, there was no significant difference in the mean scores for all the assessed parameters.

The consumption of dambu from different cereal grains is encouraged especially where a particular cereal is off season. The shelf‐life of dambu was extended to four days by using 0.2 per cent (w/w) sorbic acid as preservative and packaged in LDPE with plastic and LDPE with paperboard. Further research should be carried out to extend the shelf‐life more.

The findings have suggested that dambu is necessary to cereal industry and baby foods (weaning foods).

The results of this research contributes to the knowledge of cereal meals, especially those that are indigenous to Nigeria and West Africa.

The aim of this paper is to evaluate the nutrient and sensory properties of dambu, a steamed granulated dumpling product produced from maize (Zea mays), millet (Pennisetum glaucum), sorghum (Sorghum bicolor), and acha (Digitaria exilis), grains. It is a popular midday meal of the Fulanis of Nigeria, normally sprinkled into fermented skimmed milk or whole milk and sugar may be added to taste.

Dambu was prepared in the laboratory using decorticated clean cereal grains, which were pulverized into coarse particles, mixed with spices and water, and steamed for 20 min. Analysis was carried out on the products following document and established procedures.

Data obtained indicated that dambu contained an appreciable amount of protein (10.1‐10.7 per cent) and fat (2.2‐3.4 per cent). The moisture and ash contents were found to range from 35 to 38 per cent and 0.5 to 1.2 per cent, respectively; crude fibre ranged from 1.8 to 2.1 per cent; carbohydrate ranged from 45 to 49 per cent and the energy ranged from 247 to 264 kcal/100 g. The amino acid profiles of the dambu showed that the different dambu products contain both essential and non‐essential amino acids. The mineral contents were found to be high in potassium, phosphorus, calcium, zinc, and magnesium. The mean scores of aroma, chewiness, and overall acceptability for the products were not significantly different (p > 0.05) but difference existed in the texture and appearance.

The consumption of dambu from different cereal grains is encouraged; especially where a particular cereal is off season, the other grains could be used as a substitute and complementary.

The findings here suggested that dambu is necessary to cereal industry and baby foods (weaning foods).

The results of this research contribute to the knowledge of cereal meals, especially those that are indigenous to Nigeria and West Africa.

The teaching objectives of the case are as follows: to develop an understanding of the scope and complexity of strategy and marketing; to examine what is meant by purpose, direction, objectives and consider how these might be set and used; to help students think and act in a strategic way; to give faculty the opportunity to illustrate the strategist’s and marketer’s toolbox, namely, tools and frameworks, such as Porters 5 Forces – The attractiveness of the industry, Porter’s Generic Marketing Strategies, strengths, weaknesses, opportunities, threats analysis, the 4P’s – with a focus on product and distribution. The case is intended for use in MBA and Executive education courses in strategy, marketing and leadership. The case offers relevant experiences and instructive lessons in formulating and implementing business strategies. The case highlights the importance of contextual leadership intelligence and competence in enabling entrepreneurial business activities.

Tomato Jos (Nigeria) is a large tomato processing business in Kaduna, Nigeria. Nigeria is the second-largest producer of tomatoes in Africa, with Egypt as the largest. The country ranks 14th overall as a world producer. In Africa, and specifically Nigeria, there is a strong push to support small-scale farmers as a source of employment creation, as well as meeting the needs of food security. The CEO, Mira Mehata, is an ex-pat graduate from the USA with strong Agri sector experience. The business has received extensive support from the Kaduna Government as the business has secondary objectives to assist small-scale farmers in the region. Farmers need consistent off takers and reasonable set prices to see a return on their investment and Tomato Jos plays that role of being the middle-man. This results in less wasted produce – the bane of farmers globally. The price for fresh tomatoes is about three times that of processed tomatoes IE in paste or sauce – so that is an added challenge for farmers to see the value in processed tomatoes. The business currently has a 2% Market Share in Nigeria with a target of 10% over the next five years. The business so far has invested three billion Naira and plans a further five billion Naira over the next few years. The business is seen as a high-profile success story with a supportive eco-system with a push from both the Nigerian Government and some major private sector players example Dangote.

The case is intended for use in MBA and Executive education courses in Strategy, Marketing and Leadership.

Teaching notes are available for educators only.

CCS 11: Strategy.

Acha and millet were cleaned, steeped in water, washed and spiced. Dry, granulated sweet potato was added and wet milled to produce a slurry. Two‐thirds of the slurry were gelatinized by the addition of boiled water and allowed to stand for two hours before the temperature was dropped to 50°C. The third part of the fresh slurry was added, mixed and allowed to stand for 12 hours, filtered through a cloth and sweetened by sucrose to produce kunun zaki. The effect of the two grains on the physiochemical properties (viscosity, total soluble solids, total solids, acidity, protein, fat, ash, moisture, carbohydrate and specific density) and sensory (colour, taste, odour, texture) quality were assessed. The physiochemical properties of the two grains were relatively similar. The mean scores for the flavour (odour and taste) are significantly different (P ≤ 0.05) with the acha based kunun zaki being more acceptable.

People are exposed to different sociocultural changes in the modern world. The Chinese, especially the young generation, always puzzle towards the adoption between the traditional Chinese yinyang theory and the western nutritional concept. Attempts to examine the value of persistence of the two theories in Chinese society. Reviews and investigates the general framework and the content of the two theories with food samples. Draws conclusions that the fundamental principles of both theories are similar: to give advice to people in order to adjust their diet for healthy bodies. They have different categorizations and each theory has its own characteristics. It is unnecessary to search for a true theory between the two but it is better to accept their existence and adopt an appropriate one in suitable circumstances.

The purpose of this paper is to prepare tsire suya from three different muscle types (beef) with a view to assessing their suitability for suya production as regard the product yield and their eating/organoleptic characteristics. High cost of choice meat used in suya production makes the product an exclusive meat for the rich. In order to make suya (an intermediate moisture meat (IMM)) available and affordable to the common man thereby increasing their animal protein intake, this experiment therefore becomes imperative.

Meat from the semimembranosus (SM), biceps femoris (BF) and psoas major (PM) muscles were used for the study. The muscles were carefully excised and trimmed of all visible connective tissue. The meat was sliced into thin sheet of 0.15‐0.30 cm thick and between 5 and 9 cm long. The experiment comprised three treatments in a completely randomized design. A total of 30 sticks of suya were prepared from each muscle‐type.

The percent cooking loss was highest (p < 0.05) in the PM (23.91 ± 0.38) as against the values of 20.70 ± 0.36 and 18.52 ± 0.38 obtained for SM and BF, respectively. The water holding capacity (WHC) was highest in the SM followed by BF and PM with values of 79.99 ± 2.05, 71.11 ± 8.30 and 68.17 ± 1.72 per cent, respectively. BF gave the highest (p < 0.05) product yield (87.72 ± 2.51) while SM and PM gave values that were statistically similar (p > 0.05). SM gave the highest (p < 0.05) values for tenderness, juiciness and overall acceptability.

Suya can be produced from other muscles than the traditional SM muscle.

The result showed that the cost of suya production can be reduced without compromising quality with the use of BF muscle.