This study evaluated the bioactive components, enzymes inhibitory and antioxidant activities of biofortified yellow maize (YM) cowpea (CP) composite biscuits. Composites YM CP, mixed at ratios 100:0 (YM); 75:25 (YMCP-1); 50:50 (YMCP-2); 25:75 (YMCP-3) 0:100 (CP), were used to bake biscuits designated YM-B, YMCP-1B, YMCP-2B, YMCP-3B CP-B, respectively. Refined wheat flour (WT) served as control ...

Abstract Nowadays there is an increasing demand for healthy biscuits. The reduction in sugar and fat level, as well the addition of bioactive compounds, positively associated with a diet. In present work, low-fat low-sugar biscuits were prepared infusions (mate, coffee, tea) or Prosopis chilensis pod flour (PPF). Biscuits made maize starch wheat (gluten formulations) gluten-free ingredients (gl...

Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including pulp and the fleshy shell (peel). Three pumpkin cultivars (Cucurbita maxima D.) namely: Kafr El-Battikh-2 (KB), El-Zarka (EZ) and Faraskour (FK), cultivated in Assiut, Egypt were studied for their pectin, beta carotene and tocopherol contents. The pectin content was determined spectrophotometr...

OBJECTIVES This study assessed the reproducibility and relative validity of an eight-item self-administered food frequency questionnaire (FFQ) on intake of sugared snacks in Ugandan schoolchildren. A 5-day precoded food behaviour checklist (FBC) was used as validation criteria. Sociodemographic correlates of a sum frequency sugar score were explored. METHODS The study was conducted in Kampala...

The effect of a biscuit with red palm oil as a source of beta-carotene was compared with the effect of a biscuit with beta-carotene from a synthetic source on the vitamin A status of primary school children in a randomised controlled trial. Children aged 5-11 years (n = 265) were randomly assigned to one of three groups: (1) placebo biscuit; (2) biscuit with synthetic beta-carotene as a vitamin...

Acrylamide (AA) is a chemical found in starchy foods that have been cooked at high temperatures. The objective of this study is to monitor the levels of AA in a total of 274 samples of potato chips, chips (except potato chips), biscuits, French fries, breakfast cereals, chocolate products, tea, seasoned laver, and nut products sampled in Korean market. These processed foods include (1) potato c...

Zinc deficiency is a global nutritional disorder affecting majority of healthy people rather than those suffering from chronic diseases, affects about one third of people around the world and thereby causing clinical manifestations. This work represents new modality to increase the intestinal absorptivity and bioavailability of zinc from the diet by replacing traditional bulk form by zinc nanop...

BACKGROUND Front-of-pack (FOP) nutrition labelling has received growing attention from public health authorities, as a tool to promote healthier diets in the population. Recently, the French Health law introduced the principle of implementing a FOP nutrition labelling system. A scientific proposal has put forward the 5-Colour Nutrition Label (5-CNL), a five-category colour-coded summary system ...