Abstract The Dutch have been the world tallest since the 1980s but plateaued in height for the past few decades. A century and a half ago, young men at 20 in the Netherlands were 165 cm in mean height, as tall as men in France and Portu gal. They grew to 178 cm, as tall as Norwegian in 1960, and 183 cm in mean height in the 1990s and levelled off. It is most likely that the Dutch may have nearly attained genetic potential as a human being. The statue is a net meas ure that captures the supply of inputs to health. Based on the changes in per capita supply of protein from animal products, FAOSTAT, the Dutch seem to have reached the highest level in per capita supply of animal protein. Increases in the supply of protein, however, do not result in increasing human height, if consumption of other “essential nutrients” is insufficient (Blum, 2013; Mori, 2018) [1] [2]. With the close case studies of Japan and South Korea in respect of food consumption specifically by children in growing ages, the author sus pects that children in the Netherlands may have been insufficient in the supply of vegetables, “essential nutrients” on the top of animal products.

Abstract Soriz (Sorghum oryzoidum) is a relatively new cereal of hybrid origin ob tained at the Research Institute for Maize and Sorghum of Moldova. This pa per presents and analyzes the results of the study of essential minerals content (K, Na, Ca, P, Mg, Fe) in native and hulled sorghum grains and their changes under the effect of hydrothermal treatment. The results show that the sorghum grains are a good source of essential minerals, especially of K, P and Mg and are less rich in Ca, Na and Fe. The experimental data have demonstrated that the technological process applied to obtain hulled sorghum leads to a considera ble decrease in minerals content. Culinary treatment had a greater impact on the K content and lower on P and Mg content. The results will be used to op timize the parameters of raw material processing and culinary treatment with the aim of minimizing the mineral loss as well as for the nutritional value bal ance of soriz sorghum dishes .

Abstract Background: The prevalence of obesity is increasing dramatically around the world and it is reasonable to assume that young people attending school in Brazzaville are not spared. The objective of this study was to determine the pre valence, as well as the factors associated with obesity and overweight among students in Brazzaville. Methods: This is a cross-sectional study, conducted as a questionnaire survey with 2052 pupils (869 boys and 1183 girls, aged 14 to 18). Obesity and overweight were determined from the body mass index and reference curves of the International Obesity Task Force (IOTF), the associated factors, by performing the logistic regression. Results: The prevalence of over weight in private and public institutions was 15.6% versus 5.5% (p < 0.001) and obesity prevalence was 4.0% versus 1.5% (p < 0.001), respectively. The main factors associated with obesity and overweight were: parents’ monthly income (OR = 1.73), car as a means of transportation (OR = 2.75) and family history of obesity (OR = 7.73). On the other hand, attending a public school, walk ing and high levels of physical activity had a protective effect against obe sity in this population. Conclusion: The prevalence of obesity was higher in private institutions and required management and prevention strategies.

Abstract Fish is rich in essential nutrients but can remain a potential source of food poisoning. A study was, therefore, carried out with the general objective of highlighting the probable biological and chemical dangers associated with the consumption of fish and freshwater fruits from the Guéssabo river. The present study was conducted on 50 carp fish, 50 mackerel fish, 50 frogs and 50 mol lusks caught in the Guéssabo River. Microorganisms were enumerated by con ventional tests and heavy metals were investigated by Inductively Coupled Plasma Optical Emission Spectrometry. The enumeration showed high levels of thermotolerant Coliforms (2.5 × 104), Enterobacteriaceae (3.4 × 104), S. aureus (2.3 × 103) and Yeast/Molds (2.1 × 104), in all samples the standards were not in conformity with the required standards. High levels of Al (7230 µg/kg) and Cd (21.57 µg/kg) were observed in carp fish and these values are above the standard. In conclusion, the fish caught in the Guéssabo River could be a health risk factor for the consumer.

Abstract Mycotoxins are secondary metabolites of filamentous fungi that colonize a wide range of crops, including cereals and oilseeds, both in the field and after harvest, especially during storage. Several studies carried out on the occurrence of mycotoxins in crops and their derived products such as maize, peanuts, rice and attieke (cassava product), reported substantial levels of Aflatoxins (AFs), Fu monisins (FBs), Ochratoxin A (OTA) and Zearalenone (ZEA). The aim of the present study was to analyze findings available on Aflatoxins, Ochratoxin A and Fusarium toxins occurrence in maize, peanuts, rice and attieke in order to assess the exposure level and cancers risk in the Ivorian population. References and publications related to OTA in Côte d’Ivoire were searched and selected. Med line/PubMed, Elsevier Bibliographic Databases, BioInfoBank Library, DOAJ (Directory of Open Acess Journal), Australian Journal of Basic and Applied Sciences and https://medwelljournals.com/home.php were used as databases.Data available showed Estimated Daily Intake (EDI) of AFs and OTA were above of their Tolerable Daily Intake (TDI) as recommended by the Joint FAO/WHO Experts Committee on Food Additives through rice, maize, peanut and attieke consumption in Côte d’Ivoire. In addition, there is a veritable incidence of can cers with the abundant and frequent consumption of foods maize, rice, peanuts and attieke. However, maize and rice seemed to be sources of FBs and ZEA ex posure in the population. In brief, there is a need to improve postharvest prac tices and to institutional strengthening for foods check.

Abstract Malnutrition and food insecurity are major concerns for the Malian authori ties. The objective of this study was to strengthen the knowledge about the nutritional and physicochemical values of four underutilized edible wild fruits picked at two cities belonging to different bioclimatic zones of Mali. The phy sicochemical and nutritional parameters were performed using standard me thods. The findings revealed that all these parameters varied from one fruit to another, this outcome could be associated with the provenances of the wild fruits (p-value < 0.05). The protein contents varied from 4.53 g/100g by dry matter (DM) for R. sudanica fruits to 5.34 g/100g DM for those of B. aegyptiaca, all these samples were being harvested from Sikasso. The highest concentrations of vitamins are C (150,800 to 151,000 µg/100g DM), E (1,310 to 1,350 µg/100g DM) and A (38 to 40 µg/100g DM) respectively for the fruits of Z. mauritiana, B. aegyptiaca and S. senegalensis. In addition, these fruits would constitute a po tential source of minerals such as iron, phosphorus and calcium. Thereby, these fruits are promising raw materials to be used against the malnutrition linked to the micronutrients deficiencies and the management of certain pathologies related to oxidative stress.

Abstract Advanced Glycation End Products (AGEs) have been associated as a possible cause in inflammation-mediated chronic diseases such as diabetes, Alzheimer’s and cardiovascular disorders. Thus, inhibition of AGE formation represents a prospective therapeutic target for the prevention and treatment of these complications. This study investigated the individual and combined effects of dietary ingredients, spices, on lowering AGEs formation in meat patties. In the study, Carboxymethyllysine (CML), a well-investigated AGE is used as a marker for AGEs and malondialdehyde (MDA) as an indicator for lipid pe roxidation. Nine spices were selected based on their ability to inhibit the formation of AGEs at different stages of Maillard reactions. Individually, all the 9 selected spices significantly inhibited the formation of AGEs. Among the 33 combinations of spices, 26 combinations significantly inhibited the for mation of AGEs. The highest reduction (84%) was found by the combination of Black Pepper-Rose-Cumin. The individual spices failed to significantly lower the MDA concentration; however, all 33 combinations were able to signifi cantly reduce MDA concentration. The results of this study showed that s pices when supplemented in combinations are more effective in inhibiting the formation of AGEs and in decreasing MDA concentration in meat pat ties.

Abstract Cheese has recently gained a lot of popularity around the world. This experi ment was carried out to make cheese from skim milk with the addition of garlic paste. This study focused on the impact of garlic paste on the physicochemi cal properties of cheese. Cheese samples S1, S2, S3, and S4 were prepared with 0%, 1%, 3%, and 5% garlic paste, respectively, where S1 was the control sam ple. Compared to sample S1, the higher proportion of garlic paste incorpora tion resulted in higher viscosity and water holding capacity; nevertheless, lower values for syneresis were obtained. Although no significant change was ob served in the pH values, samples S4 (5% garlic) and S1 (0% garlic) exhibited the highest and lowest pH, respectively. The results in this investigation revealed that garlic inclusion had a substantial impact on the physicochemical parame ters of the skim milk cheese.

Abstract The seeds of Plantago ovata, called psyllium or ispaghula, have been used in the preparation of bulk laxatives. Nowadays, it is also used as an ingredient in bakery and breakfast cereals to increase dietary fiber and to give baking products fluffiness and viscosity. Mostly, there are described cases of occupa tional allergy that handle Plantago ovata seeds in powder laxatives and some cases of anaphylaxis after eating products containing psyllium. This case re port is about a geriatric assistant who had an anaphylactic shock after eating a multigrain gluten-free piece of bread containing psyllium, who presented a positive skin test with psyllium in the allergy study. We recommended to the patient to avoid the ingestion and the inhalation at work of Plantago ovataseeds and to carry self-injectable adrenaline. With this case, we would like to highlight the growing uses of psyllium, especially in bakery products, and that it can behave like a hidden allergen.

Abstract In order to define the nutritional quality of commercialized red and refined palm oils, palm oil samples conditioned or not with aluminum foils were placed in solar radiation for four weeks. Each week, the levels of peroxides, free and unsaturated fatty acids and then vitamins A and E were determined. From these analyzes, the proportions of peroxides and free fatty acids increased with solar exposure time of the oils. These rates ranged from 0.11 to 24.00 meq O2/Kg (peroxides) and from 1.11 to 17.14 KOH/g (free fatty acids). Also, iodine index levels of palm oils decreased during sun exposure “95.11 - 3.22 g I/100 g”. In addition, vitamin A and E losses from palm oil samples increased with exposure time. These losses ranged from 0% to 94.49% for vitamin A and from 0% to 83.42% for vitamin E from the day of purchase of oils in the fourth week of sun exposure. However, the deterioration of nutritional quality was greater with red and refined palm oil samples unprotected with aluminum foils than those protected.

Abstract Appetizing peculiarities are formed from childhood and can vary throughout life. Although they are conditioned by genetic factors, over time, the internal regulation of eating behaviors is reduced, being influenced by a complex interaction of various external factors. According to the Behavioral Susceptibility (BST) Theory of Obesity, Food Sensitivity in Response to Food Stimuli (such as Food Sight and Smell) and Satiety Responsiveness (i.e. the ability to adjust diet in response to internal feelings of satiety) contribute to individual differences in terms of energy intake and weight status. The present research intended to assess the eating patterns and behavior of Moldovan students, especially those from Technical University of Moldova during the social isolation imposed by the COVID-19 pandemic. The study was conducted, based on the questionnaires (AEBQ—Adult Eating Behavior Questionnaire), on a group of 602 students from Technical University of Moldova. Participation in the survey was entirely voluntary, did not involve any invasive procedure, nor did it induce changes in participants’ food patterns. The obtained results could contribute to the formation of the database for the study of the behavioral phenotype associated with the risk of obesity, but also for the study of eating behavior in crises. The questionnaire was distributed, in the form of a link, on the corporate emails of all TUM students. Respondents completed the questionnaire on the Google platform between 13.10.2021 - 25.11.2021, and the final database has been downloaded as a Microsoft Excel file. It was established a positive correlation between, Emotional Over-Eating and Emotional Under-Eating. Nervousness and anger were the most incriminating emotions of students that would cause both overeating and under eating. The results of the AEBQ questionnaire appear to be largely in line with previous studies, and the collected data present interest, in particular to prevent the risk of obesity.

Abstract Introduction: There is a lack of the awareness in the fruit and vegetable (F & V) recommendation among Saudi society. Although the known facts of the benefits of F & V on health, information on Saudi society following the advised recommendation whether by WHO or local are still unknown. Aim:This cross-sectional study aims to examine the perception of F & V intake among students at Umm Al-Qura University and to assess if they follow these recommendations of F & V locally and internationally. Method: Students from Umm Al-Qura University participated in this study (n = 98, age between 18 - 55). All data were collected using short online survey via Online survey—Survey Monkey in 2019. Result: 55% students were not aware of these recommendations whereas 45% were aware of WHO recommendation. The majority of students 53% have less than two portions a day of F & V. Only 14% have between two to four portions a day. 32% do not eat any portion of F & V daily. 59%, 14%, 5% of students believe that they should have five, seven, more than seven portions a day for being healthy respectively. Maintaining health, reducing the risk for chronic disease and providing essential vitamins and minerals to the body were all reasons why students believe that they should have F & V everyday by 71%. Busy lifestyle, F & V cost, lack of the awareness about the health benefits, dislike of the taste, some F & V spoiled easily were all factors affecting eating F & V daily. Conclusion: University students need educational and nutritional campaigns to spread the awareness about the health benefits of F & V. Most importantly the ministry of health should support those campaigns to increase students’ awareness and build a healthy society with a good habit.

Abstract Quassia undulata is a plant that belongs to the Simaroubaceae family. In Africa, it occurs in the wooded savannah from Senegal in the west to the Central African Republic in the east. The seeds from the plant are very rich in oil. The traditional extraction of this oil involves a phase of boiling the powder from the seeds in a decoction of Piliostigma thonningii leaves. Thus, the aim of this study is to determine the impact of Piliostigma thonningii leaves on the extraction yield, to assess the phytochemical profile of seeds and oilcake and, to determine the nutritional value of the cakes obtained after extraction. Thus, the traditional extraction of oil was carried out in the laboratory and physico-chemical and phytochemical analyses were carried out on the water decoction, the oil and, the oilcake. The results showed that the traditional extraction gives a low extraction yield (5.18% with PD and 6.12% without PD) compared to the Soxhlet extraction (56.9%). On the other hand, it was found that oil obtained by traditional extraction in the presence of Piliostigma thonningii leaves was of better physicochemical quality. Finally, oilcake very rich in proteins (36.71% - 42.69%) and mineral elements (110.9 - 152.33 mg/100g of calcium, 544.75 - 620.77 mg/100g of Potassium and 331.11 - 459.68 mg/100g of Magnesium) justify their use in human food. However, investigations should point to the impact of this traditional technique on the elimination of quassinoids, toxins and antihelminth compounds present in the seeds.

Abstract In this study, the influence of provenance and extraction methods on the physicochemical properties and the antioxidant potential of M. charantia seeds oil were evaluated. The oil is obtained on the one hand by cold extraction with hexane and on the other hand by hot extraction with soxhlet. The results obtained show that the extraction yield is significantly impacted by the extraction methods and the origin of the seeds. In addition, the soxhlet extraction gives a higher oil yield (32.07 ± 0.01). Cold extraction has made it possible to obtain oils with less attenuated physicochemical characteristics. Indeed, the acid numbers are high in the oils extracted by soxhlet (5.92 ± 0.25; 4.25 ± 0.62 and 13.86 ± 0.83) than in those cold extracted with very low peroxide for all the oils obtained. On the other hand, the iodine and refractive indices are high in oils obtained cold (91.58 ± 0.85; 100.74 ± 0.03 and 102.08 ± 0.28) (1.53 ± 0.01; 1.52 ± 0.01 and 1.52 ± 0.01) with low saponification indices. The polyphenol concentrations and the anti-free radical activity are higher with the oils obtained cold (0.086 ± 0.001; 0.08 ± 0.000 and 0.09 ± 0.01 mgEAG/g of oil) and (DPPH) 5.75% ± 1.16%; 55.03% ± 0.72% and 56.35%± 0.45%). The color parameters (L*, a* and b*) of the different oils extracted also vary depending on the extraction method used. Principal Component Analysis (PCA) and correlation analysis were performed on the physico chemical properties and the antioxidant potential of the extracted oils. Therefore, the results suggest cold extraction to obtain a good quality and oxidation resistant oil.

Abstract Our study focused on phytochemical tests and evaluation of the anti-free radical activity of seed extracts of two oleaginous plants from Gabon used in traditional medicine or as condiments: Panda oleosa and Isolona hexaloba. The extraction was carried out by maceration with solvents of increasing polarity: cyclohexane, trichloroethylene, acetone, ethanol and finally distilled water. The total yields of the extracts are about 69.50% for Panda oleosa and 34.28% for Isolona hexaloba. The phytochemical tests carried out on the extracts of the seeds of Panda and Isolona highlight in both seeds the presence of alkaloids, polyphenols, triterpenes, carotenoids, reducing compounds, flavonoids, total sugars, coumarins, anthraquinones, free quinones, free anthracene derivatives, and terpenoids. Isolona seeds also contain leucoanthocyanins, sterols, cardiac glycosides and saponins. Phytochemical tests revealed the absence of tannins and mucilage in both seeds. The free radical scavenging activity was measured by scavenging the free radical cation of 2,2’-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid] (ABTS-+) with gallic acid as the reference antioxidant. The results of the free radical scavenging activity of the aqueous and ethanolic extracts of both seeds showed that the aqueous extracts were more active than the ethanolic extracts. The IC50s of the aqueous and ethanolic extracts of Panda seeds are 40 and 60 µg∙mL−1 respectively, and those of the aqueous and ethanolic extracts of Isolona are 37.5 and 95 µg∙mL−1 respectively. Gallic acid, the reference antioxidant (IC50 = 0.37 µg∙mL−1) is about 10 times more active than the aqueous extracts of both seeds, 16 times more active than the ethanolic extract of Panda and 25 times more active than the ethanolic extract of Isolena.

Abstract During the ageing of wine, many reactions occur generating enormous modifications. After pasteurization (65˚C/5minutes) of the mixed cashew apple and papaya wine, physicochemical, microbiological and sensory analyses were performed during the two (2) months of aging. The results showed no significant variation between the young wine and the one aged for two (2) months for pH, titratable acidity, alcoholic percentage and density. However, for ESR, vitamin C, total anthocyanins and aroma a significant difference (p ≤ 0.05) was observed. This difference was observed during the first 45 days and then stabilized until the sixtieth day. Values ranged from 6.3˚B to 5.5˚B; from 84.65 ± 0.6 to 77.9 ± 0.2 mg/100mL; from 165.5 ± 0.8 to 50.25 ± 0.3 mg/100mL for RDE, vitamin C and total anthocyanins respectively. For aroma, there was more development between the young wine and the one aged for two months. Concerning the sanitary quality, there is a progressive decrease of the different germs during the aging period. Except for yeasts, which are undetectable, the load of aerobic mesophilic germs and lactic acid bacteria varies respectively from 3.5 × 105 to 1.4 × 105 CFU/mL and from 1.5 × 105 to 1 × 105 CFU/mL.