Effects of Processing Methods on the Bio- Functional Properties of Physic Nut (Jatropha Gossypiifolia) Leaves

Description

– Effects of Processing Methods on the Bio- Functional Properties of Physic Nut (Jatropha Gossypiifolia) Leaves –

Download Effects of Processing Methods on the Bio- Functional Properties of Physic Nut (Jatropha Gossypiifolia) Leaves. Food Science and Technology students who are writing their projects can get this material to aid their research work.

Abstract

Jatropha gossypiifolia leaves were processed and fermented at room temperature at different time intervals. The products were further analysed to determine the nutritional and anti – nutritional components. The best samples were selected based on the iron content of the products.

Bioassay study was carried out on albino rats to determine the effect of treatment on blood sugar level, haemoglobin, cholesterol, liver and kidney function. From the results, fermented juice and powder from Jatropha gossypiifolia leaves had no significant effect on the haemoglobin level.

The fermented juice had a positive effect on blood sugar level. On day 0, different doses of samples were not significantly different (P≥ 0.05) from each other. On day 10, the medium dose and the high dose of extract differed slightly from others. On day 20, the highest dose of extract differed significantly (P≤ 0.05) from the medium and lowest dose.

It was observed that high doses of fermented extract reduced blood sugar level than low doses of fermented extract. However, fermented products of Jatropha gossypiifolia had no significant effect on cholesterol level of albino rats.

Introduction

It is axiomatic that adequate supplies of good quality food is beneficial to health. Conversely, it has long been recognized that populations suffering from malnutrition, are more susceptible to various diseases and have poor health.

However, the concept of functional foods, as foods that offer some health-associated advantage over conventional foodstuffs, is a relatively recent innovation into the human nutrition market.

The advantages offered by functional foods are generally related to disease avoidance and health maintenance rather than to therapeutic effects of foods. Functional foods are defined as formulated food products that are developed with pre- determined and specific beneficial results to be accomplished by its consumption.

They are defined by the Institute of Medicine in Washington, U.S.A, as those foods that encompass potentially healthful products including any modified food or ingredient that may provide a health benefit beyond the traditional nutrients it contains.

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