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Article
Publication date: 1 December 2000

J.H. Al‐Jedah and R.K. Robinson

Ready‐to‐eat meals, such as pizzas and filled rolls, purchased from “take‐away” outlets in Qatar were found to contain sufficient protein in the form of meat, fish or cheese to…

654

Abstract

Ready‐to‐eat meals, such as pizzas and filled rolls, purchased from “take‐away” outlets in Qatar were found to contain sufficient protein in the form of meat, fish or cheese to supply approximately 50 per cent of the recommended daily intake (RDI) for a young adult male. Sufficient energy to utilise this protein was provided in the form of associated fat or carbohydrates. The same foods also make a contribution to the daily requirements for minerals like zinc and iron but, while the calcium content of pizzas was reasonably consistent (approximately 50 per cent RDI), the filled rolls were much more variable. Potassium was identified as a major deficiency along with, to a lesser extent, magnesium, and even the best pizza provided only approximately 20 per cent of recommended intake of dietary fibre.

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Nutrition & Food Science, vol. 30 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 26 September 2008

Abdulrahman O. Musaiger, Jassim H. Al‐Jedah and Reshma D'souza

The purpose of this paper is to evaluate the commonly consumed fast foods in Bahrain with respect to proximate, mineral, sterol composition and their fatty acid profile.

1135

Abstract

Purpose

The purpose of this paper is to evaluate the commonly consumed fast foods in Bahrain with respect to proximate, mineral, sterol composition and their fatty acid profile.

Design/methodology/approach

Foods were purchased from the most frequented fast food outlets in Manama city, the capital of Bahrain. Similar types of foods were pooled into one sample. Proximate composition was determined in duplicate by the standard procedure of the AOAC. Mineral concentrations were determined by using either electro thermal or flame atomic absorption spectrophotometer and fatty acids were analyzed by gas liquid chromatography (GLC) as per standard procedure.

Findings

Proximate analysis showed a wide variation in the composition and nutritive value. Moisture, fat, protein, carbohydrate and fiber contents ranged from 30.35‐54.02, 8.74‐17.33, 4.41‐18.23 (n×6.25), 12.14‐43.81 and 0.56‐3.43 %w/w respectively. The range in the energy value was between 215.0‐349.0 Kcal/100 g. Most of the foods were rich in sodium, calcium, iron, and zinc being in the range of 4315.0‐7890.9, 337.1‐1893.1, 3.25‐82.26, and 4.88‐22.62 ppm respectively while potassium, magnesium, copper and manganese were present to a lesser extent. Cholesterol levels were negligible in the vegetable dishes but high in dishes with meat and dairy products (<1.00‐35.47 mg/100 g). Considerable levels of β‐sitosterol (4.96‐20.20 mg/100 g) were present. The most prominent fatty acids were oleic (32.9‐50.4 mg/100 g), linoleic (5.0‐33.6 mg/100 g) and palmitic acid (16.8‐24.9 mg/100 g).

Originality/value

It is essential that calorie‐dense foods with minimal nutritional content must return to their role as occasional discretionary items in an otherwise balanced diet.

Details

British Food Journal, vol. 110 no. 10
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 3 April 2007

Abdulrahman O. Musaiger, Reshma D'souza Varghese and Jassim H. Al‐Jedah

This paper seeks to determine the proximate, mineral, sterol composition, and fatty acid profile of pizzas commonly consumed in Bahrain.

656

Abstract

Purpose

This paper seeks to determine the proximate, mineral, sterol composition, and fatty acid profile of pizzas commonly consumed in Bahrain.

Design/methodology/approach

Five different types of pizza were purchased from various food outlets in Manama city, the capital of Bahrain. Proximate composition was determined by measuring the moisture, ash, fat, protein (N × 6.25), crude fiber, and carbohydrate content. The elements Ca, Mg, Na, Fe, Zn, Cu, and Mn were measured using the flame system, while fatty acids were analyzed by gas liquid chromatography (GLC) as their methyl esters, and sterols in the extracted fat were determined quantitatively by GLC.

Findings

On a fresh weight basis the dishes contained 47.50‐63.22 per cent w/w moisture, 8.25‐13.45 per cent w/w protein (N × 6.25), 8.43‐11.35 per cent w/w fat, and 11.76‐28.75 per cent w/w carbohydrates. The energy value ranged from 187.43‐259.60kcal (784.20‐1,086.18kJ)/100g, while a significant variation in the fiber and ash content was not observed. Of the minerals tested sodium (4,301.0‐5,315.3ppm), calcium (1,431.3‐2,143.2ppm), iron (9.10‐22.712ppm), and zinc (10.85‐17.65ppm) were the most prominent, while potassium, magnesium, and manganese were considerably lower. Analysis of sterol composition showed that cholesterol (9.87‐20.91mg/100g) and β‐sitosterol (5.91‐9.65mg/100g) were the most prominent sterols, whilst the presence of campesterol and stigmasterol was low. The main fatty acids present were oleic (22.10‐32.40mg/100g) and palmitic acid (24.0‐26.7mg/100g), while considerable amount of linoleic, stearic, and myristic acids were also present.

Originality/value

Despite the popular misconception regarding the nutritional value of fast foods like pizzas, the pizza commonly consumed in Bahrain could be a considerable source of nutrition and make nutritional contribution to the diet, if eaten in moderation.

Details

Nutrition & Food Science, vol. 37 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 25 April 2018

Mustafa Abdel-samie Sadek, Jehan Ragab Daoud, Hussein Youssef Ahmed and Gamal Mohamed Mosaad

This study aims to investigate the nutrient composition and cholesterol content of most popular fast foods sold in Qena city, Egypt with reference to their trans fatty acids…

341

Abstract

Purpose

This study aims to investigate the nutrient composition and cholesterol content of most popular fast foods sold in Qena city, Egypt with reference to their trans fatty acids contents.

Design/methodology/approach

Total 80 samples of fast foods were collected from various fast food restaurants in Qena city, Egypt. The samples were investigated for their nutritive quality by measuring moisture, protein, fat, ash, carbohydrate and energy content as described by the association of analytical chemists. The cholesterol content was determined using a spectrophotometer, while trans fatty acids were analyzed by gas chromatography using standard methods.

Findings

The study revealed a wide variation in the composition and nutritive value. On a fresh weight basis, moisture, protein, fat, carbohydrate and ash ranged from 45.9-55.0 (P < 0.001), 15.0-22.3 (P < 0.001), 13.1-15.7 (P = 0.034), 6.0-16.2 (P < 0.001) and 2.2-3.5 (P < 0.001), %w/w, respectively. The fast foods were very energy dense with calorie content varying from 236.5-281.1 (P < 0.001), Kcal/100 g. The mean values of cholesterol were between 15-17 mg/100 g (P = 0.398). The findings showed that fast foods had high total trans fatty acids content exceeding the Danish legal limit of 2 g/100 g of fat being in the range of 3.5 to 11.3 g per 100 g fat (P = 0.379). Elaidic acid is the predominant trans-isomer in industrially produced trans fatty acids. The concentrations of elaidic acid were high in all samples examined (P = 0.942).

Originality/value

This study has established the fact that fast foods are associated with high total energy intake, high intake of fat, trans fat and a higher proportion of calories being derived from total fat and trans-fat. Therefore, it is recommended to limit the intake of fast food.

Details

Nutrition & Food Science, vol. 48 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 December 1999

J.H. Al‐Jedah, M.Z. Ali and R.K. Robinson

This article focuses on the consumption of fish in Qatar and its health benefits for those living in the region. The nutritional value of fish from traditional fishing areas such…

885

Abstract

This article focuses on the consumption of fish in Qatar and its health benefits for those living in the region. The nutritional value of fish from traditional fishing areas such as the UK has been much discussed but this article addresses the value of fish from warmer regions. Samples of popular fish were purchased from the local market in Qatar and were then analysed for levels of major nutrients and fatty acids. The likely nutritional impact of fish on the local diet was then evaluated. Problems of preservation of fresh fish, hygiene and mercury levels are also pointed out. Vigilance on behalf of the Public Health Authorities is urged to ensure the good reputation of fish in this region remains.

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Nutrition & Food Science, vol. 99 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 11 June 2018

Muhammad Hussnain Siddique, Muhammad Usman Qamar, Sumreen Hayat, Bilal Aslam, Habibullah Nadeem, Sabir Hussain, Muhammad Saqalein, Javeria Saeed and Saima Muzammil

The purpose of this paper is to evaluate the prevalence and antibiograms of bacteria isolated from various fresh fruit juices at a local market in Faisalabad.

193

Abstract

Purpose

The purpose of this paper is to evaluate the prevalence and antibiograms of bacteria isolated from various fresh fruit juices at a local market in Faisalabad.

Design/methodology/approach

Fresh fruit juice samples (n=125) were randomly collected using aseptic technique. Each sample (10 mL) was serially diluted with 90 mL of sterile peptone water, from 1×10−1 to 1×10−5. Each dilution was then used to inoculate nutrient agar by surface spread plating. Aerobic colony counts (ACCs) were determined by colony counting. The isolates were sub-cultured on blood and MacConkey agar. Preliminary identification was achieved on the basis of colony morphology and culture characteristic, and confirmed by API® 20E, 20NE, and API® Staph testing. Antimicrobial susceptibility testing was carried out using the Kirby-Bauer disk diffusion assay, per CLSI 2015 guidelines.

Findings

The mean ACC ranged from 2.0×106 CFU/mL to 4.93×106 CFU/mL, with the highest ACC determined for orange juice. Overall, 153 polymicrobial were identified in 125 samples; 103 of these were Gram-negative rods (GNR) and 28 were Gram-positive cocci (GPC). Escherichia coli (n=38), Klebsiella pneumoniae (n=32) and Pseudomonas aeruginosa (n=24) were the predominant GNR; Staphylococcus aureus (n=28) was the predominant GPC. Antibiogram analysis revealed that all GNR were resistant to ampicillin. However, most E. coli isolates were resistant to ceftazidime (72.4 percent of isolates), and ceftriaxone and cefepime (68.9 percent), while most K. pneumoniae isolates were resistant to cefepime (72 percent) and ceftriaxone (64 percent). All S. aureus isolates were resistant to penicillin, while most (64 percent) were resistant to piperacillin; the most effective drugs against bacteria were vancomycin and imipenem.

Practical implications

The findings suggest that the local government regulatory food and public health authorities should take immediate emergency measures. Appropriate surveillance studies and periodic monitoring of food items should be regularly performed to safeguard public health.

Originality/value

The current study revealed the prevalence of multidrug-resistant bacteria in freshly prepared fruit juices sold by local street vendors.

Details

British Food Journal, vol. 120 no. 6
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 December 2003

Rasha Al‐Qassemi and R.K. Robinson

Apart from highlighting the overall nutritional value of honey, this review draws attention to the potential importance of the oligosaccharide content of honey. The possible role…

2254

Abstract

Apart from highlighting the overall nutritional value of honey, this review draws attention to the potential importance of the oligosaccharide content of honey. The possible role of these compounds as prebiotics is emphasised, for a number of them have been found to stimulate species of Bifidobacterium that inhabit the human colon. It is suggested that the therapeutic properties of the anti‐oxidants in honey could be equally relevant, and the desirability of the growing practice of adding royal jelly to retail products is discussed briefly.

Details

Nutrition & Food Science, vol. 33 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 10 July 2017

Ali Mohamadi Sani and Mahya Sheikhzadeh

This paper aims to provide information on the different methods of aflatoxin (AFT) degradation in rice.

273

Abstract

Purpose

This paper aims to provide information on the different methods of aflatoxin (AFT) degradation in rice.

Design/methodology/approach

Crops that are affected by AFT contamination include cereals, oilseeds, spices and tree nuts. AFT in rice may harm health to great extent, and if not properly determined, may cause death. The production and occurrence of mycotoxins differ depending on the geographic and climatic and environmental conditions; however, these toxicants can never be removed completely from the food supply.

Findings

Mycotoxins are commonly present in cereal grains such as rice and are not completely destroyed during their cooking and processing.

Originality/value

No review on detoxification of AFT has been found in rice.

Details

Nutrition & Food Science, vol. 47 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 8 February 2016

Samuel Ayofemi Adeyeye, Olusola Bandele Oyewole, Adewale Olusegun Obadina, A M Omemu, O E Adeniran and Hakeem A Oyedele

This study aims to assess the quality and microbial safety of traditional smoked spotted tilapia fish from Lagos State and, by doing so, determine the quality and microbial safety…

443

Abstract

Purpose

This study aims to assess the quality and microbial safety of traditional smoked spotted tilapia fish from Lagos State and, by doing so, determine the quality and microbial safety level of traditional smoked spotted tilapia fish, their distribution, effects and possible public health implications of the quality/rancidity indices and microorganisms on the consumers.

Design/methodology/approach

Fresh spotted tilapia fish (100 samples) were collected from 20 different fishing/processing centres and divided into two batches. One batch was smoked with local drum kiln at processing centres, and the second batch was smoked with convective smoking kiln as control in the laboratory. Each batch was assessed for moisture content, protein content, fat content, crude fibre content, ash content, pH, thiobarbituric acid (TBA), total volatile base- nitrogen (TVB-N), trimethylamine (TMA), peroxide value (PV) and free fatty acid (FFA) values. Microbiological analyses were also conducted. Each batch was assessed for total viable count (TVC), fungal count, Listeria monocytogenes count, Staphylococcus aureus count, Salmonella paratyphi count and presence or absence of Escherichia coli.

Findings

The results of the proximate composition, quality indices and microbiological analyses revealed that there was significant variations (p < 0.05) between smoked fish with different smoking methods. The mean pH, TBA, TVB-N, TMA, PV and FFA values of fresh and smoked spotted tilapia fish samples were within the range recommended by United States Food and Drug Administration. The mean TVC of fresh spotted tilapia fish samples was 6.3 × 106-8.8 × 108 cfu/g and TVC of samples of smoked spotted tilapia fish and the control were 2.0 × 104-6.4 × 104 cfu/g and 1.0 × 103-8.6 × 103 cfu/g, respectively. The mean L. monocytogenes count of fresh spotted tilapia fish samples was 1.3 × 102-2.4 × 102 cfu/g and that of samples of smoked spotted tilapia fish ranged from 1.6 × 101 to 23.1 × 101 cfu/g while samples of smoked spotted tilapia fish using convective smoking kiln showed no count for L. monocytogenes. The mean S. aureus count of fresh spotted tilapia fish samples ranged from 4.7 × 103 to 8.0 × 103 cfu/g and that of samples of smoked spotted tilapia fish ranged from 5.1 × 102 to 88.6 × 102 cfu/g and 1.1 × 102 to 3.8 × 102 cfu/g. The mean fat content (FC) count of samples of smoked spotted tilapia fish ranged from 1.1 × 101 to 6.0 × 101 cfu/g. S. paratyphi and E. coli were not detected in all smoked spotted tilapia fish samples. The study, however, concluded that the traditional drum smoked spotted tilapia fish could expose consumers to high microbial risk because of the presence of L. monocytogenes.

Research limitations/implications

The fresh fish used in this study were obtained from coastal villages in Lagos State, and there were limitations in getting the samples in time to the processing centres and in preserving the fresh fish because of poor or non-availability of power (electricity).

Practical implications

The paper includes implications for the development of a cost-effective smoked fish, to ensure food safety, enhanced health and improve the preservation and post-harvest losses of fresh fish.

Social implications

The paper helps in developing an effective smoked method that will produce good-quality smoked fish, reduce the incidence of food poison and enhance the health of consumers.

Originality/value

This research is of value to the traditional fish smokers and consumers. Smoked fish has been implicated as a source of microbial infection in Nigeria and West African sub-region in recent times and the need for good manufacturing practices cannot be overemphasized.

Details

Nutrition & Food Science, vol. 46 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 24 July 2007

Abdulrahman O. Musaiger, Jassim H. Al‐Jedah and Reshma D'Souza

The aim of this study is to determine the nutritional profile of foods provided by the governmental school canteens in Bahrain.

811

Abstract

Purpose

The aim of this study is to determine the nutritional profile of foods provided by the governmental school canteens in Bahrain.

Design/methodology/approach

Nine types of foods commonly provided in 45 schools in Bahrain were analyzed for their proximate, mineral and heavy metal composition. Proximate composition was determined by measuring the moisture, ash, fat, protein (N × 6.25), crude fiber and carbohydrate content. Minerals and heavy metals were measured using flame or atomic absorption spectroscopy. Fatty acids were analyzed by gas liquid chromatography (GLC), as their methyl esters and sterols in the extracted fat were determined quantitatively by GLC.

Findings

Proximate analysis indicated protein content in the range of 8.14‐12.52 g/100 g, while fat content was below 10 g/100 g in all the foods, except thymes bakery (16.87 g/100 g). Consequently, thymes bakery also had higher energy values (376.15 kcal/100 g). Carbohydrates ranged between 33.86 and 47.29 g/100 g and fiber was high in the broad beans sandwich (1.16 g/100 g). Liver sandwich had considerable amount of iron (43.8 ppm), zinc (23.8 ppm) and potassium (3,360 ppm), while pizza was a good source of calcium (2,190 ppm). Lead was detected in 89 per cent of the foods, the highest being in pizza (0.234 ppm), being but contamination was well within the permitted limit. Aluminum was detected in 78 per cent of the foods, the highest level being observed in the chicken sandwich (10.8 ppm).

Originality/value

The results of this study can be utilized to improve the nutritive value of foods provided in the school feeding programme in the country.

Details

Nutrition & Food Science, vol. 37 no. 4
Type: Research Article
ISSN: 0034-6659

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