International Journal of Food

Knowledge, Attitude and Practice Towards Anemia Among Pregnant Women in Kota Kinabalu, Sabah

Wed, 26 Mar 2025 00:00:00 +0800

Introduction: Iron deficiency anemia is among most vulnerable in pregnant women is a major public health concern mainly affecting not only the pregnant women but also their birth outcomes. Despite of implementing nutrition intervention and iron supplementation, the prevalence is still high. Therefore, this study aimed to determine the level of knowledge, attitude, and practice towards anemia and its association with anemia among pregnant women in Kota Kinabalu, Sabah. Methods: This cross-sectional study recruited 162 pregnant women aged 18 to 49 years who attended two randomly selected health clinic located in Kota Kinabalu, through convenient sampling. A validated questionnaire was used to determine the level of knowledge, attitude, and practice towards anemia. Results: Most pregnant women (54.3%) had good knowledge and 51.2% showed a positive attitude towards anemia. The pregnant women elicited moderate practice towards anemia. A total of 37% of pregnant women were anemic. No association was found between knowledge and attitude toward anemia on the incidence of anemia among pregnant women. Conclusion: This present study revealed that while most pregnant women had good knowledge and a positive attitude towards anemia, their practices were only moderate. No association was found between knowledge and attitude and the incidence of anemia. These findings warrant further in-depth study in a wider population of pregnant women to unravel the incongruities identified.

Sorption Isotherm of Oven-Cooked Chicken Salami Determined at Different Temperatures.

Nathaniel Olu Alamuoye, Oluwatoyin Folake Alamuoye, Ruth Oluwatobi Adetunji — Wed, 26 Mar 2025 00:00:00 +0800

The research assessed the sorption isotherms of oven-cooked chicken salami under two different temperatures. Sorption determination of water activity and monolayer moisture was determined by gravimetric methods of using salt solutions to create the required relative humidity. Results showed that the equilibrium moisture content ranged from 23.26 to 70.66 for oven-cooked chicken salami experimented at 20⁰ C while at 25⁰ C, the equilibrium moisture content was between 20.35 to 76.75. Water activity and monolayer moisture of oven-cooked chicken salami determined at 20⁰ C were found to be lower in oven-cooked chicken salami than that of oven-cooked chicken salami experimented at 25⁰ C while monolayer moisture of oven-cooked chicken salami determined at 20 ⁰ C was relatively higher than the oven cooked chicken salami at 25⁰ C. The study concluded that the findings of this research could be used to extend the shelf-life of this product and predict appropriate packaging materials for storage and distribution across borders.

Development of Antioxidant-Rich Moringa Oleifera Leaf Extract Encapsulation Using Maltodextrin and Gum Arabic

Wed, 26 Mar 2025 00:00:00 +0800

In Indonesia, moringa leaves are not widely utilized and processed despite their health benefits as cooking aids containing flavonoids for their antioxidant and anti-inflammatory properties. The antioxidants in moringa leaves can counteract oxidative stress caused by free radicals, protecting cells from damage. Encapsulation enhances the stability of antioxidants, as they are susceptible to damage from oxygen, light, heat, and dehydration. This study focused on optimizing the microencapsulation of moringa leaf extract using maltodextrin and gum arabic coating materials through oven-drying. The best results were achieved with a 3:2 ratio of extract to coating and a 3:5 ratio of maltodextrin to gum arabic. Solubility was highest at a 2:3 ratio of extract to coating, with a 3:5 coating ratio. The product demonstrated potent antioxidant activity, with an IC50 value of 81.32 μg/mL. Scanning Electron Microscopy revealed the microencapsulated product to have an irregular surface, slight cracks, and a wrinkled shape, falling within the size range of 53. 7 µm - 89. 5 µm.

The Influence of Halal Knowledge and Attitude on Purchase Attention of Halal Food: A Case Study in Sabah, Malaysia

Wed, 26 Mar 2025 00:00:00 +0800

This study aims to evaluate the Muslim community in Kota Kinabalu, Sabah, Malaysia, regarding their knowledge and attitudes toward halal products and how they relate to buying halal food products. A questionnaire was filled out by 390 respondents in total. The survey was given out in person or online (via email or a Google Form). Descriptive analysis and the correlation test were used to analyse the data. Findings from this study revealed that the majority of respondents demonstrated an acceptable understanding and attitude toward halal concepts and their food applications. Knowledge and attitude towards halal also showed a significant positive correlation toward intention to buy halal food products (p<0.05). In conclusion, a consumer's attitude and level of understanding greatly influence their propensity to buy halal products. Therefore, in order for the halal business to continue growing, the authorities must constantly create awareness and promote halal products.

Sustainability of Traditional Food Entrepreneurs Amid Covid-19 Pandemic

Dr Adilah Ramli, Mrs Shalawati Ibrahim, Dr Sylvester Mantihal — Wed, 26 Mar 2025 00:00:00 +0800

This study aimed to explore the impact of the COVID-19 pandemic towards local entrepreneurs in Malaysia. The key informants for the qualitative method are local entrepreneurs who sold traditional food listed under national food heritage from the states of Selangor and Sabah. Twenty informants from Sabah and Selangor states are then selected for the interviews. The informants are from various background local entrepreneurs. Open-ended semi-structured questions were developed and used in the interview to obtain in-depth and detailed information. The interview findings are then transcribed and transformed into themes and coded items. The transcribing process uses categorisation, coding, and evaluation as analytical tools. From the analysis, one theme emerged. The theme identified is sustainability (coded: adaptation to technology). Entrepreneurs from both states must adapt to the changes due to the COVID-19 pandemic by implementing new methods to sustain their businesses. The willingness and awareness of new technology, such as social media and online selling platform, vary based on the demographic background of the informants as they have to relearn and adapt to the current trends.

The Physicochemical Properties and Consumer Preferences of Three Popular Durian Varieties Cultivated in Pahang

Wed, 26 Mar 2025 00:00:00 +0800

Durian (Durio zibethinus) is a tropical fruit widely cultivated in Malaysia, primarily in the states of Perak, Pahang, and Johor. Pahang is known for producing high-quality durian. This study aims to investigate the physicochemical properties and consumer preferences of three popular durian varieties in Malaysia. In the present work, three different varieties of durian: “D197”, “D24” and “D200” were purchased from durian orchards in Pahang. Their physicochemical properties (L*, a*, b*, firmness) and non-volatiles (sugar and organic acid content) were measured. To investigate consumer preference, Hedonic tests were performed. Results showed that there was a significant difference (p < 0.05) found between all physicochemical properties studied. In terms of color, “D24” had the highest L*, “D200” had the highest a*, and “D197” had the highest b* values, which corresponded to the color intensity of each durian pulp. For firmness, “D200” obtained the highest value. Sucrose was the major sugar in durian, followed by fructose and glucose. “D200” had the significantly highest sucrose, whereas “D197” had the significantly highest glucose and fructose content. Six organic acids (succinic, malic, lactic, citric, acetic, tartaric acid) were identified in durian. Results from the Hedonic tests showed that all varieties were preferred by consumers, with “D200” obtaining the highest liking scores, on average. In conclusion, “D200” was the most preferred variety by consumers, likely due to its attractive appearance, sweeter taste accompanied with bitterness, and firmer texture among all varieties studied.

Composite Flour as An Innovative Food Ingredient in Bakery Products: A Review

Wed, 26 Mar 2025 00:00:00 +0800

Composite flour, a widely utilized ingredient in food production, particularly in baking, offers an innovative approach to enhance the nutritional and technological properties of flour. This review was conducted to compare the quality attributes of various bakery products, including breads, biscuits, and cakes, produced using different types of composite flour. The review primarily focuses on evaluating the changes in physical, chemical, and sensory characteristics brought about by these composite flours in the bakery products. Ultimately, the findings of the review reveal that composite flour significantly influences the textural properties, nutritional composition, and sensory acceptance of bakery products.

Innovative uses of tapioca (Manihot esculenta Crantz) flour and starch in food products – a review

Wed, 26 Mar 2025 00:00:00 +0800

Tapioca, derived from the cassava plant (Manihot esculenta Crantz), stands as a versatile and significant starch source globally. Tapioca flour and tapioca starch present numerous promising opportunities for future applications in the food industry. The review explores into tapioca's scientific foundations, examining its chemical composition and potential application in food products. Extensive research showcases tapioca flour's effectiveness as a gluten-free alternative, enhancing texture, moisture retention, and overall quality in gluten-free products. Tapioca's contributions to texture modification in food products, along with its remarkable thickening properties underscore its versatility in diverse food applications. Tapioca's remarkable versatility enhances its reputation as a food ingredient by consistently improving the quality of food products. Additionally, innovations in gluten-free food products using tapioca flour can cater to those with gluten intolerance or celiac disease, offering more diverse and nutritious options. In conclusion, while tapioca flour holds significant promise for future applications in the food industry, overcoming these challenges through research, innovation, and strategic planning will be essential for its successful integration into diverse food products.

The Polyphenols as Natural Antioxidants: Mechanisms and Applications in Meat and Fish Preservation

Waqar, Nimra; Manat, Nurul Hawa; Hamza, Aamina, Maryam — Wed, 26 Mar 2025 00:00:00 +0800

Lipid oxidation is the primary reason for the decline in meat quality during and storage process. The free radical formation can be prevented by using antioxidants which slow down lipid oxidation, maintain sensory attributes, and minimize the introduction of unacceptable flavors. The usage of plant extract-based antioxidants appears to be a promising alternative to synthetic antioxidants, which adversely affect human health, such as toxicity and carcinogenicity. To provide safe and affordable meat to customers, researchers, and industry are exploring the potential of natural antioxidants as a substitute for synthetic antioxidants.

The most effective method for partially or completely replacing synthetic food preservatives is to use plants rich in polyphenolic compounds as natural substitutes. These natural sources include fruits, plant extracts, essential oils, vegetables, spices, olives, and herbs. The antibacterial and antioxidant properties of these phenolic compounds stem from the existence of aromatic rings with hydroxyl groups, which is a shared characteristic among all these compounds.

This review intends to explore several key objectives: understanding the process of lipid oxidation and how antioxidants work to counteract it, discussing the role of various natural preservatives, particularly polyphenols, and reviewing existing literature on the utilization of polyphenols to extend the meat's shelf life.

Nutritional and Therapeutic Potential of Milk Thistle: A Review of Its Role in Liver Health and Beyond

Ayesha Shoukat — Wed, 26 Mar 2025 00:00:00 +0800

The Mediterranean-native flowering herb milk thistle (Silybum marianum) has been utilized in traditional medicine for more than 2,000 years, mainly for its anti-inflammatory, antioxidant, and hepatoprotective qualities. In contemporary medicine, it is acknowledged for its therapeutic potential, especially for promoting liver function, and is called "oont katara" in Urdu. Plant seeds include an active component called silymarin, which shields liver cells from inflammation, oxidative stress, and toxins. Its efficacy in treating liver problems such as cirrhosis, hepatitis, and fatty liver disease has been shown by research. Because of its anti-inflammatory and antioxidant properties, milk thistle may help treat diabetes, heart disease, and some types of cancer in addition to liver function. This review will explore the nutritional and therapeutic potential of milk thistle, its bioactive constituents, its mechanism of action, therapeutic uses, safety profile, and dosage recommendations.