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Developing and Testing the Acceptability of Therapeutic Food for the Management of Severely Malnourished Children

Journal of Food Science and Engineering 2017年第2期7卷 99-106页

作者： Michael Wiafe Akenteng Reginald Adjetey Annan herman erick lutterodt Victoria Pearl Dzogbefia Charles Apprey Department of Biochemistry and Biotechnology Kwame Nkrumah University of Science and Technology Kumasi 233 Ghana Department of Food Science and Technology Kwame Nkrumah University of Science and Technology Kumasi 233 Ghana

Therapeutic foods for the treatment of malnutrition in children under age 5 years are mostly imported from developed countries by developing countries like Ghana. This comes with huge cost and puts pressure on health authorities when these supplies are limited. The objective of this study was therefore to develop and evaluate therapeutic food made from locally agricultural produce (banana, coconut water, soybean, sugar and vegetable oil) for the management of severely acute malnutrition in children under age 5 years. The proximate, mineral and microbial analyses were conducted on the developed product to ensure the standard falls within the requirement of WHO Protocol for the treatment of malnutrition in children. Sensory analysis was also done on the product using children under five years as the target group. The chemical analysis of product revealed energy and protein content of 95.96 kcal and 1.61 g per 100 g respectively, and percentage concentration of Calcium (0.74), Magnesium (1.09), Potassium (4.79), Sodium (0.17), Phosphorus (0.28), Iron (0.0080), Copper (0.0064), Manganese (0.0089) and Zinc (0.0174). The microbiological examination indicated aerobic plate count (20 cfu/mL), yeast count (8.5 cfu/mL), coliform count (3 cfu/mL) and zero count for both mould and E. Coli. This shows that, the developed product has the potential of treating malnutrition effectively in children under five years old.

关键词： Therapeutic food malnutrition

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Exposures and risks of arsenic,cadmium,lead,and mercury in cocoa beans and cocoa-based foods:a systematic review

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Food Quality and Safety 2019年第1期3卷 1-8页

作者： Ekpor Anyimah-Ackah Isaac W.Ofosu herman E.lutterodt Godfred Darko Department of Food Science and Technology Kwame Nkrumah University of Science and TechnologyKumasiGhanaWest Africa Department of Chemistry Kwame Nkrumah University of Science and TechnologyKumasiGhanaWest Africa

Background:The World Health Organization has expressed concern about arsenic,cadmium,lead,and mercury as potentially harmful to human *** such,the world body has called for appropriate preventive and interventionary *** response,food regulatory bodies including European Food Safety Authority are monitoring the levels of these heavy metals in cocoa and cocoa ***:Therefore,the objective of this paper is to synthesize the latest relevant available peer-reviewed publications on arsenic,cadmium,lead,and mercury with a view to highlighting the gaps to encourage further research and informing *** and Methods:A systematic review was conducted using the European Food Safety Authority guide in PubMed database and the result was reported according to the PRISMA ***:The results show that processing may dilute or concentrate the levels of arsenic,cadmium,lead,and mercury,depending on processing factors including the product type,processing method,and raw *** addition,some products exceed the European Union and Chinese Maximum Contaminant Level and may pose ***,the findings show that the risk of heavy metal toxicities was higher among children relative to adults at the same exposure in cocoa-based products and that correcting risk estimates for bioavailability reduces the level of estimated ***:Therefore,the review concludes that further research is required to clarify the effect of processing on the level of these contaminants in specific cocoa-based ***,conducting risk studies based on age groups and correcting for bioavailability of arsenic,cadmium,lead,and mercury enhance accuracy of risk ***:The review,therefore,recommends that a value chain approach be adopted to assessing the levels,exposures,and risks of arsenic,cadmium,lead,and mercury in cocoa-based foods and the effect of processing on these levels.

关键词： toxic heavy metals risks exposures hazards cocoa-based products.

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