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Rangoon, Myanmar

El-Jasser A.S.H.,Minstry of Health | Ahmed S.E.B.,King Saud University | Mohamed Ahmed I.A.,Tottori University | Mohamed Ahmed I.A.,University of Khartoum | Babiker E.E.,University of Khartoum
Advance Journal of Food Science and Technology | Year: 2011

The main objective of the current study was to evaluate the chemical composition of traditional diets consumed regularly in Saudi Arabia. In the present study, five Saudi Arabian traditional diets (kabsa, gursan, garish, saleeg and hunaini) were investigated for their chemical composition. The moisture, protein, fat, fiber, ash, carbohydrate and energy content of cooked kabsa, gursan, garish, saleeg and hunaini were significantly (p≤0.05) differ from those of commercial and uncooked samples. Lower values of protein content were found in saleeg (2.47-2.94%) whereas higher values were found in gursan (8.5-8.67%). Higher ash content was observed in cooked saleeg (1.64%) whereas lower one was in commercial garish (0.9%). Cooking significantly (p≤0.05) affect ash, fiber and carbohydrate contents of all diets. Energy content of hunaini (300-309 kcal) was higher compared to that of kabsa (126-140 Kcal), gursan (100-125 Kcal), garish (88.2-149 Kcal) and saleeg (73.3-138 Kcal). Kabsa, gursan, garish, saleeg and hunaini contained variable amounts of macro-elements (K, Ca, Na, Mg, and Mn) and trace elements (Fe, Cu and Zn). Higher K content was found in hunaini (488.5-637.5 mg/100 g), while lower content was found in kabsa (72.3-100.5 mg/100 g). Cooking significantly (p≤0.05) decreased K content of kabsa, gursan, garish and saleeg, whereas it significantly (p≤0.05) increased it in hunaini. Ca content of the diets showed considerable variations. Na content of the investigated diets varied from 26.3 to 584.0 mg/100 g and Fe varied from 0.04 to 9.5 mg/100 g. © Maxwell Scientific Organization, 2011.

el-Jasser A.S.H.,Minstry of Health | Ahmed S.E.B.,King Saud University | Ahmed I.A.M.,Tottori University | Ahmed I.A.M.,University of Khartoum | Babiker E.E.,University of Khartoum
Australian Journal of Basic and Applied Sciences | Year: 2011

The main objective of the current work was to evaluate the nutritional quality of amino acids of traditional diets that consumed regularly in Saudi Arabia and to establish a useful knowledge for the evaluation of the nutritional status of Saudi traditional foods. In the present study, five Saudi traditional diets (kabsa, gursan, garish, saleeg and hunaini) were investigated for their amino acids contents and scores. Among the essential amino acids content of garish, the highest value (12.97 g/100 g protein) was found for phenylalanine plus tyrosine in cooked garish with score of 2.00, whereas uncooked garish recorded lowest value of tryptophan (1.74 g/100 g protein) with score of 1.51. Cooking significantly (P≤0.05) increased the amino acids values for all amino acids, except threonine which was significantly (P≤0.05) decreased after cooking. Moreover, the score of most amino acids increased after cooking with few exceptions. In gursan, cooking significantly (P≤0.05) decreased both the amino acids contents and score except tryptophan, which is slightly increased from 1.93 to 2.05 g/100g protein with score slightly increased from 1.75 to 1.80. For all diets lysine was found to be the most limiting amino acid, and thus supplementation of such diets with legume proteins may significantly improve the lysine content of the diets. The calculated protein efficiency ratio of the traditional diets and their ingredients showed a range of 1.35- 2.04 compared to casein value of 2.68.

El-Jasser A.S.H.,Minstry of Health
World Academy of Science, Engineering and Technology | Year: 2011

The aim of the present study was to investigate the chemical and biological properties of local cowpea seed protein cultivated in Gizan region. The results showed that the cowpea and its products contain high level of protein (22.9-77.6%), high carbohydrates (9.4-64.3%) and low fats (0.1-0.3%). The trypsin and chymotrypsin activities were found to be 32.2 and 15.2 units, respectively. These activities were not affected in both defatted and protein concentrate whereas they were significantly reduced in isolated protein and cooked samples. The phytate content of cooked and concentrated cowpea samples varied from 0.25% -0.32%, respectively. Tannin content was found to be 0.4% and 0.23% for cooked and raw samples, respectively. The in vitro protein digestibility was very high in cowpea seeds (75.04-78.76%). The biological evaluation using rats showed that the group fed with animal feed containing casein gain more weight than those fed with that containing cowpea. However, the group fed with cooked cowpea gain more weight than those fed with uncooked cowpea. On the other hand, in vivo digestion showed high value (98.33%) among the group consumed casein compared to other groups those consumed cowpea contains feed. This could be attributed to low antinutritional factors in casein contains feed compared to those of cowpea contains feed because cooking significantly increased the digestion rate (80.8% to 83.5%) of cowpea contains feed. Furthermore, the biological evaluation was high (91.67%) of casein containing feed compared to that of cowpea containing feed (80.83%-87.5%). The net protein utilization (NPU) was higher (89.67%) in the group fed with casein containing feed than that of cowpea containing feed (56.33%-69.67%).

Osman M.A.,King Saud University | Eljassir A.S.,Minstry of Health | Alamri M.S.,King Saud University | Gassem M.A.,King Saud University | Babiker E.E.,King Saud University
Journal of Food, Agriculture and Environment | Year: 2013

Raw and cooked five Saudi dishes (kabsa, gursan, garish, saleeg and hunaini) were prepared and examined for antinutrients, total protein and energy as well as protein and starch digestibility. Commercial dishes were purchased and used for comparison. Significantly (P≤0.05) higher values of protein and total energy were observed after cooking of the dishes compared to those of commercial and raw ones. Tannin content of the dishes varied from 0.009 to 0.36% for cooked garish and gursan, respectively. Phytate content was varied from 0.019 for commercial kabsa to 1.132% for hunaini. Cooking slightly decreased phytate content of some dishes (kabsa, gursan, saleeg and hunaini) but it does not affect that of garish. Trypsin inhibitor activity was significantly (P≤0.05) decreased after cooking of all dishes except saleeg which showed slight increase (11.4%). The rate of reduction in trypsin inhibitor activity was 79.1, 64.0, 26.3 and 15.1% for gursan, hunaini, kabsa and garish, respectively. Cooking increased significantly (P≤0.05) the protein and starch digestibility of all dishes.

Shwe M.M.,Minstry of Health | Nyunt K.K.,Sanpya General Hospital | Okada S.,Okayama University | Harano T.,Okayama University | And 7 more authors.
Acta Medica Okayama | Year: 2015

Persistent infection with oncogenic types of human papillomavirus (HPV) is the most important risk factor associated with cervical cancer. This study detected the oncogenic HPV genotypes in cervical neoplasia in relation to clinicopathological findings using a cross-sectional descriptive method in 2011 and 2012. Cervical swabs and colposcopy-directed cervical biopsy tissues were collected from 108 women (median age 45 years; range 20-78) showing cervical cytological changes at Sanpya General Hospital, Yangon, Myanmar. HPV DNA testing and genotyping were performed by polymerase chain reaction and restriction fragment length polymorphism. HPV was identified in women with cervical intraepithelial neoplasia (CIN) 1 (44.4%), CIN2 (63.2%), CIN3 (70.6%), and squamous cell carcinoma (SCC) (74.1%). The association between cervical neoplasia and HPV positivity was highly significant (p - 0.008). Most patients infected with HPV were between 40-49 years of age, and the youngest were in the 20- to 29-year-old age group. The most common genotype was HPV 16 (65.6%) with the following distribution: 70% in CIN1, 41.7% in CIN2, 91.7% in CIN3, and 60% in SCC. HPV-31 was the second- most frequent (21.9%): 30% inCINl, 33.3% in CIN2, 8.3% in CIN3, and 15% in SCC. The thirdmost frequent-genotype was HPV-18 (7.8%): 8.3% in CIN1, and 20% in SCC. Another genotype was HPV-58 (4.7%): 16.7% in CIN1 and 5% in SCC. The majority of CIN/SCC cases were associated with HPV genotypes 16, 31, 18, and 58. If oncogenic HPV genotypes are positive, the possibility of cervical neoplasia can be predicted. Knowledge of the HPV genotypes distribution can predict the effectiveness of the currently used HPV vaccine. © 2015 by Okayama University Medical School.

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