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Khin Maung Manna. Khin Maung Naing, and Hla Pe
Abstract
Locally available cereals, beans, and roots that can be used as amylase-rich food (ARF) were studied Three types of beans-green mung beans, black mung beans, and soya beans-and three types of common cereals-paddy, glutinous rice, and corn (maize)- were germinated, dried, and powdered, and their amylase activity was studied at 30°C, 60°C, 70°C, 80°C, and 90°C. Three types of roots-sweet potato, dasheen tare, and potato-were cut into small pieces, dried, and powdered, and their amylase activity studied at the same temperatures. Five grams of powder prepared from germinated paddy, glutinous rice, corn, or green mung beans were mixed with 95 g of rice powder to get 100 g of mixed powder. Gruels containing 25% solid were prepared from the mixtures, and their viscosity was measured Gruels containing ARF prepared from germinated corn had the lowest viscosity, and, as the amylase activity of germinated corn is not destroyed at high temperatures, it may be the most suitable ARF in rice-eating countries.
Introduction
In many developing countries, early weaning foods consist of starchy tubers such as cassava and sweet potato, or cereals such as corn, rice, wheat, sorghum, and millet [1-3]. In Myaumar (Burma) boiled rice powder or boiled rice and oil are used. Infants are given these foods in the form of gruels, that is, boiled with water. When tubers and cereals are prepared this way, the starchy structure binds a large amount of water, which results in gruel of high viscosity. When they are made with a high enough solid concentration to provide adequate calorie density, they tend to be thick and viscous, making them difficult for a young child to eat. Adding water to lower the concentration of solid matter makes the gruel thinner and easier to eat, but it reduces the calories per unit volume so that it becomes difficult for the child to consume enough to get the energy it needs.
Industrial manufacture of cereal-based weaning foods reduces dietary balk through various technologies, including the use of amylase enzyme. However, such commercial foods are rather expensive and not available to children in rural areas. The traditional procedure of germinating or malting reduces the dietary bulk of cereal-based weaning food considerably. This is because the amylase enzyme that is developed and activated in the germination process rapidly breaks down the starch in the cereal and reduces its water-holding capacity. As a result, the water trapped in the gel structure is released and produces a more liquid gruel.
There have been many reports on weaning food formulation using amylase-rich foods (ARFs) such as malted wheat [2] and sorghum [1]. However, such ARFs are not easily available in our country. Therefore, we tried to determine the amylase activity of roots and of sprouted cereals and beans that are readily available and can be prepared by mothers in rural as well as urban areas for use as ARF.
Materials and methods
Preparation of ARF
Paddy (Oryza sativa) and glutinous rice (Oryza glutinosa) were soaked in water for 36-48 hours, spread between two layers of wet straw, and left to germinate. After three to five days small roots were seen and were left to grow for another two days.
Corn (maize, Zea mays), black mung beans (Phaseolus aureus), and soya beans (Glucine max) were soaked in water for eight hours and spread between two layers of wet cloth. After about 24-48 hours small roots were seen and wore left to grow for another two days. The sprouts of green mung beans were used, as they are sold in the market. All these germinated cereals and beans were dehulled, and roots were separated and dried in the oven at 40°C for about 48 hours. We did not find any fungal growth during the preparation.
Three common roots and tubers-sweet potato (Ipomea batatas), dasheen tare (Colocassa antiquaram), and potato (Solarum tuberosum)-were washed and cut into small pieces and dried in the oven at 40°C for 48 hours. When dried, they were ground to obtain a fine powder.
Measurement of amylase activity
The amylase enzyme activity of the ARFs was measured at 30°C, 60°C, 70°C, 80°C, and 90°C by using the method of Bernfield [4].
Measurement of viscosity
We prepared ARF-rice powder blends by mixing 5 g of the ARF with 95 g of rice powder. We then mixed 25 g of the blended powder with 100 ml of distilled water and prepared slurries as described by Golpadas et al. [2]. The slurries made from the blends using paddy ARF, glutinous rice ARF, corn ARF, and green mung bean ARF were semi-liquid and pourable. Those prepared from the other ARF blends were semi-solid. The viscosity of the slurries with semi-liquid consistency was measured by a rotary-type viscometer.
Results
Among the beans, soya beans- had the highest amylase activity and black mung beans the lowest. Their activity was highest at 60°C and decreased at higher temperatures. Corn had the highest activity of all the ARFs studied, and roots and tubers the lowest (fig. 1).
The effect of concentrations on the viscosity of rice powder slurry is shown in figure 2. The viscosity preferred for feeding small children can be at 10-15 g% concentration. The amylase activity was highest for the ARFs prepared from paddy, glutinous rice, corn, and green mung beans, and was not destroyed by high temperature.
Figure 3 shows the viscosity of the slurries prepared from rice powder and four different types of ARF mixtures. We can get the viscosity preferred by small children (1,000-3,000 cps) [5] if we use corn ARF, paddy ARF, or glutinous rice ARF and green mung bean ARF.
Discussion
The preferred viscosity for gruels for feeding small children is between 1,000 and 3,000 cps, which is semi-liquid [5]. A 25 % rice-powder slurry has a semi-solid consistency, and, to get 100 kcal, a child has to eat 100 ml of it, which is a large amount to consume. If it is diluted to a 10% concentration, it will be semi-liquid, with a viscosity of 1,000 cps, and the child can eat it easily; but now it will take 250 ml to provide the same 100 kcal as the 100 ml of 25% gruel. So, in order to get enough energy from such a gruel, the child must either consume a very great volume or eat a very viscous food.
Amylase-rich foods can reduce viscosity without increasing volume. The foods we studied are widely available in rural as well as urban areas. They have their advantages and disadvantages. Paddy and glutinous rice are cheaper than other ARFs, but they are not easily available in urban areas. Green mung bean sprouts are easily available in urban areas but are not cheap and are not so available in rural areas. Corn is available both in urban and in rural areas, and it has the best reducing power. In rice-eating countries, therefore, a mixture of 5% of corn ARF with rice powder prepared in a 25 g% gruel will yield a high-calorie food with a viscosity suitable for small children.
Acknowledgements
We thank U Saw Win and the staff of the University Research Center, University of Yangon, for their help in measuring the viscosity of the slurries.
FIG. 3. Viscosity of slurries prepared from blends of rice powder with 5% of various ARFs
References
1. Brandtzaeg B. Malleshi NG, Svanberg U. Desikachar HSB, Mellander O. Dietary bulk as a limiting factor for nutrient intake in pro-school children: studies of malted flour from ragi, sorghum and green gram. J Trop Pediatr 1981;27:184-9.
2. Gopaldas T. Deshpande S. John C. Studies on a wheat based amylase-rich food. Food Nutr Bull 1988;10(3): 55-9.
3. Mosha AC, Svanberg U. The acceptance and intake of balk-reduced weaning food: the Luganga village study. Food Nutr Bull 1990;12(1):69-74.
4. Bernfield P. Amylase alpha and beta. In: Colowick SP, Kaplan NO, eds. Methods in enzymology. Vol. 1. New York: Academic Press, 1955:149-51.
5. Mosha AC, Svanberg U. Preparation of weaning foods with high nutrient density using flour of germinated cereals. Food Nutr Bull 1983;5(2):10-14.
Community nutrition for eastern Africa. Ann Burgess et al. AMREF, Nairobi, Kenya, 1994. (ISBN 9966-874-10-0) 280 pages, paperback. US$8.
This is a low-cost, practical manual for community nutrition and health workers, and home economists, agricultural field workers, local teachers, as well as community development and social workers. It is highly recommended for such workers in Africa, for which the text and illustrations are specifically designed. It describes tasks needed to improve food security and nutrition at the community and family level. Following a brief overview of the present nutrition situation in eastern Africa, it describes signs and the importance of common nutritional disorders, the causes of these disorders, and what workers need to learn about communities in order to help improve their nutrition.
In suggesting how families can be helped to be well nourished, it stresses the importance of dealing with the causes of malnutrition and of helping people to assess, analyse, and cope with their nutrition problems themselves. It explains the close relationship between malnutrition and diseases and discusses how to reduce the burden of infection. A final section describes the role of community workers in such nutrition programmes as growth monitoring, supplementary feeding, and the control of vitamin A, iron, and iodine deficiencies. An appendix gives a basic overview of the function, needs, and sources of nutrients, and the use and interpretation of anthropometric data.
Nutrition for developing countries. Felicity Savage King and Ann Burgess. ELBS with Oxford University Press, Oxford, UK, 1992. (ISBN 0-19442446-4) 461 pages, paperback. £3.95.
This is the second edition of an excellent bock about how food is produced, processed, handled, sold, prepared, shared, eaten, digested, absorbed, and used by the body. With the same senior author as the foregoing, it is so simply and clearly written and so well illustrated with simple line drawings that it is an ideal textbook for secondary-school and university level courses in developing countries. It is a practical guide for nutrition workers, health workers, and home economists as well as agricultural extension officers, social workers, school teachers, and students concerned with practical nutrition. It also explains how nutrition workers in comunities and schools can help families with nutrition problems, treat malnutrition, and provide nutrition education and training.
Social marketing vitamin A-rich foods in Thailand. Suttilak Smitasiri, George A. Attig, Aree Valyasevi, Sakorn Dhanamitta, and Kraisid Tontisirin. Institute of Nutrition, Mahidol University, Bangkok, Thailand, 1993. (ISBN 974-587-516-3) 66 pages, paperback.
Vitamin A deficiency continues to be a public health problem in many developing countries long after xerophthalmia and keratomalacia from this cause are no longer a public health problem. This is of concern because of evidence that it contributes to infant mortality from infectious diseases. There is general agreement that the periodic distribution of vitamin A capsules, while effective for those in research, is not sustainable without external assistance and rarely achieves satisfactory coverage. Under these circumstances food-based solutions to vitamin A deficiency have been recommended, but there are few successful examples. An exception is the pilot programme in a district in north-east Thailand, reported in this slim publication from the Institute of Nutrition of Mahidol University, which guided it. The programme succeeded in its objectives of increasing the dietary intake of vitamin A-rich foods, raising the vitamin A status of preschool children and pregnant and lactating mothers, and developing a model for improving vitamin A status through nutrition communication. How this was achieved is described in detail.
Food additive toxicology. Edited by Joseph A. Maga and Anthony T. Tu. Marcel Dekker, New York, 1994. (ISBN 0-8247-9245-9) 542 pages, hardback. US$175.
There are now approximately 2,800 natural and synthetic compounds legally approved for incorporation into over 20,000 different food items in order to improve their flavour, colour, convenience, stability, or nutritional qualities in the United States alone. Many other countries have the counterpart of the US Food and Drug Administration to approve food additives. Many of these additives are important for the preservation of foods. This volume reviews the nature of the toxicological evidence for food acidulants, antioxidants, food colours, curing agents, flavouring agents, flavour potentiators, salts, modified carbohydrates, and antimicrobial agents. It is an excellent introduction to the topic and has adequate reference information for most common additives and can also be used as a textbook.
Safety and adequacy of irradiated food. WHO, Geneva, 1994. (ISBN 92-4-156162-9) 161 pages, paperback. SwF 42 (in developing countries, SwF 29.40).
The safety and availability of nutritious foods are essential components of primary health care, and food irradiation, properly used, can help the fight against food losses and food-borne diseases. The World Health Organization is concerned that the unwarranted rejection of food irradiation because of a lack of understanding hampers its use in those countries likely to benefit most. This report of a WHO expert consultation authoritatively reviews the history and mechanisms of food irradiation, its multiple applications, chemical reactions, toxicology, nutritional quality, and post-irradiation detection methods. A final chapter reviews the concerns often expressed about irradiated food and addresses each of them before coming to clear positive recommendations for its appropriate use.
Seafood: Effects of technology on nutrition. George M. Pigott and Barbee W. Tucker. Marcel Dekker, New York, 1990. (ISBN 0-8247-7922-3) 362 pages, hardback. US$89.75 (US and Canada), US$103 (all other countries).
The use of seafood continues to increase in most developing and industrialized countries, and an increasing proportion of it is being processed and handled in a sophisticated manner. This book provides a detailed discussion of the relation of modern handling and processing methods to the nutritional value of the products. Determining the latter depends on detailed information on aspects of food technology involved in catching, processing, and marketing them. The book is designed to be useful to persons with a wide range of backgrounds who have reason to be interested in this topic.
Disease control priorities in developing countries. Edited by Dean T. Jamison, W. Henry Mosley, Anthony R. Measham, and José Luis Bobadilla. Oxford University Press, New York, 1993. (ISBN 0-19-520990-7). 746 pages, hardback. US $79.95
This large volume, of 746 oversize pages, covers in practical detail specific recommendations for prevention and control of all of the infectious, nutritional, and chronic degenerative diseases that are likely to be public health problems in developing countries. It covers well the causes of death from these diseases and the nature of the epidemiological transition. The World Bank provided the resources and WHO the intellectual guidance for this monumental exercise that enlisted contributions from outstanding health experts worldwide. Despite its cost, it should be on the shelf of everyone concerned with health policies and disease control in developing countries.
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Características de familias urbanas con lactante desnutrido: un
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1. Alvarez ML, Mikasic D. Ottenberger A. Salazar ME.
Características de familias urbanas con lactante desnutrido: un
análisis crítico. Arch Latinoam Nutr 1979;29:220-30.
-auteur d'une société:
2. Committee on Enzymes of the Scandinavian Society for Clinical
Chemistry and Clinical Physiology. Recommended method for the
determination of gammaglutamyltransferase in blood. Scand J Clin
Lab Invest 1976:36:119-25.
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3. Brozek J. Malnutrition and human behavior: expérimental,
clinical and community studies. New York: Van Nostrand Reinhold,
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1. Alvarez ML, Mikasic D. Ottenberger A. Salazar ME.
Características de familias urbanas con lactante desnutrido: un
análisis critico. Arch Latinoam Nutr 1979;29:220-30.
-autor corporativos.
2. Committee on Enzymes of the Scandinavian Society for Clinical
Chemistry and Clinical Physiology. Recommended method for the
determination of gammaglutamyltransferase in blood. Stand J Clin
Lab Invest 1976;36:119-25.
Referencia a labro u otra rnonografía
-autor(es) personal(es):
3. Brozek J. Malnutrition and human behavior: experimental.
clinical and community studies. Nueva York: Van Nostrand
Reinhold, 1985.
-autor corporativo:
4. Ameritan Medical Association, Department of Drugs. AMA drug
evaluations. 3ra. edición. Littleton, Mass.. EE.UU.: Publishing
Sciences Group, 1977.
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como autor:
5. Medioni J. Boesinger E, editores. Mécanismes éthologiques de
l'évolution. Paris: Masson. 1977.
-capítulo de libro:
6. Barnett HG. Compatibility and compartmentalization in cultural
changa. En: Desai AR, editor. Essays on modernization of
underdeveloped societies. Bombay: Thacker, 1971.
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Strengthening the Family: Implications
for International Development
By Marian F. Zeitlin et al.
This book explores the characteristics of families that strengthen the family unit and promote the development of its individual members. Following upon an earlier research project on the development of children in poverty (published as a United Nations University Press book in 1990 under the title Positive Deviance in Child Nutrition), the present study examines how family social health improves the well-being of children and how family functioning interacts with national and international development. The authors argue that the smallest unit of analysis for sustainable development is neither the household nor the individual, but rather the family; and they stress that the success of development policies and programmes closely depends on a recognition of this. To test their hypotheses concerning associations between family health, child development, and general social development, the authors study two very different family types - the Javanese of Indonesia and the Yoruba of Nigeria. The book also considers the effects of modernization on the family; the usefulness of mathematical models in quantifying the effects of family change on economic development and human welfare; psychological studies of the family; and development assistance programmes. In the concluding section the authors present a unified cross-disciplinary paradigm of the socially well family, and also suggest policy and programme priorities.
Commenting on this study, one reviewer has written: "The great strength of this work is its sweep, bringing in new ideas from such an array of theoretical and applied fields. (The work) will contribute to a sea change in how people in a variety of fields of endeavor are looking at families."
UNUP-890
ISBN 92-808-0890-7
US$35; airmail US$40
Developing country price: US$17.50
United Nations
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