JournalTOCs

About Help News

Pakistan Journal of Nutrition
Journal Prestige (SJR): 0.216

Number of Followers: 3

This is an Open Access Journal

Open Access journal
ISSN (Print) 1680-5194 - ISSN (Online) 1994-7984
Published by ANSInet

[33 journals]

Use of Cereals and Egg Products in Extruded Foods: A Review
- Abstract: The aim of this paper was to review the use of cereal flours and egg in the production of extruded foods. This review paper focused on literature that has to do with extruded products containing raw materials of animal origin especially egg. Some researchers have attributed some benefits to egg such as being a perfect food, having some antioxidant properties, most globally accepted and cheapest animal protein. This puts egg in a good stead to be used as protein source and researchers have used them as ingredients in product formulation. Extrusion cooking has been extensively used in the production of snacks, pet treats, breakfast cereals and sometimes beverages and instant powders. Most extruded foods are cereal based, containing either wheat, maize, rice or other cereals, legumes, tubers and even by products from fruits and vegetable processing such as apple pomace. Over the years extruded products have been known to be starch based. This could be as a result of the viscoelasticity of starch which results in expansion of the extrudate. Extrusion is basically a low moisture cooking process. As the moisture content increases, the tendency of product expansion decreases. There is a conscious demand by consumers for a lightweight and more nutritious product preferably containing protein sources which can also be used to combat malnutrition especially among school age children. Few researchers have harnessed these benefits, therefore, it is recommended that the use of egg as protein source in extrusion cooking needs to be further exploited.
  PubDate: 13 January, 2023
Amelioration of Lead-Induced Neurotoxicity by Cucurbita pepo (Pumpkin)
Fruit Extract in Wister Rats
- Abstract: Background and Objective: Lead toxicity is one of the most significant heavy metal toxicities ravaging biotic life especially human and animals. This study aimed to investigate the ameliorative potential of Cucurbita pepo fruit against lead acetate-induced neurotoxicity in rats. Materials and Methods: Rats were orally administered lead acetate (100 mg kg–1 body weight) with or without the fruit extract (200 mg kg–1 body weight) or resveratrol (3.57mg kg–1 body weight) co-administration for 2 weeks. The activity of brain acetylcholinesterase (AchE) was significantly increased among lead acetate-induced animals but decreased significantly in animals administered with pumpkin extract and resveratrol. Similarly, a decreased in glutathione level (GSH) and increased level of hippocampal nitric oxide (NO) was observed in group 2. This was reversed in groups 3 and 4 administered pumpkin fruit extract and resveratrol respectively. Results: Molecular docking studies revealed mild inhibition of AchE and neuronal nitric oxide synthase (nNOS) by 2 compounds of the fruit and resveratrol through weak interaction. Para aminobenzoic and γ-aminobutyric acid have the highest binding affinity to AchE with docking score of -7.1 and -4.1 kcal mol–1, respectively, while γ-aminobutyric acid exhibit higher binding affinity to nNOS than para aminobenzoic acid with docking scores of -3.5 and -2.8 kcal mol–1, respectively. The levels of liver biomarkers increased significantly in group 2 but decreased in group 1, 3 and 4. Similarly, significant increase in urea, creatinine and Na+ with a concomitant reduction in potassium and bicarbonate ions in group 2 compared to other groups were observed. Conclusion: The study revealed that administration of C. pepo fruit extracts has the potential to ameliorate lead acetate-induced neurotoxicity and better liver and kidneys functions.
  PubDate: 13 January, 2023

JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762

Your IP address: 3.236.209.138

Home (Search)
API
About JournalTOCs
News (blog, publications)