Libyan Journal of Food & Nutrition
type: channel
description: An annual peer-reviewed scientific journal published by the Libyan Society for Food and Nutrition, accredited by the Libyan Authority for Scientific Research at the Ministry of Higher Education.
publisher: الجمعية الليبية للغذاء والتغذية
language: en
publication name: Libyan Journal of Food & Nutrition
issn: 2788-7332
items: Natural occurrence of emerging Fusarium mycotoxins in ‎malting barley ‎
items: Impact of Frying Process on Physicochemical Indices of ‎Edible Vegetable Oils in Libya with Varying Omega Fatty ‎Acid Content
items: The effects of germination on the functional properties and ‎enzymatic activity of oat grains
items: Isolation and identification of associated fungi and ‎quantification of fungal toxin (aflatoxins) in locally grinded ‎dried red pepper
items: Study of Water Use Efficiency of Tomato Crops at Different ‎Rates of Potassium Fertilization and Irrigation
items: Evaluating the quality of food products offered in the local ‎markets and their compliance with the standard specification ‎of the labeling card
items: The effect of ginger on some types of pathogenic bacteria in ‎chilled chicken meat (burger) patties
items: Evaluation of the Performance Level of Food Services and the ‎Microbiological Quality of Food Provided at Al-Jalaa ‎Teaching Hospital - Benghazi
items: A study of antimicrobial activity of dried and extrudate from ‎bitter gourd fruit against foodborne pathogens
items: Chemical Composition and Phytochemical Screening of the Seeds and Epicarps of two Varieties of Libyan Date Palm Fruit.
items: Orange peel powder as a functional ingredient in hypertensive patient’s bread
items: Study of the best conditions for producing Glucose isomerase from Streptomyces spp.
items: Effect‏ ‏of consuming Pandora Fish‏ ‏‎(Pagelluserythrinus) and cod ‎liver‏ ‏oil on‏ ‏prothrombin time and international normalized ratio
items: Assessment of level Awareness of Libyan Consumer Towards ‎Food Additives in Canned Foods and Their Health Effects A study ‎of a Sample of Consumers in the City of Nalut, Libya
items: The Investigation of the Bacteriological Quality of Drinking Water in Schools in the Western Region of Libya
items: Evaluation of 5-Hydroxymethylfurfural (HMF) levels in Honey Produced in Western Libya
items: Prevalence and Risk Factors of Helicobacter pylori Infection among Obese and Non- Obese Subjects
items: Application of Gold Nanoparticles with 1,6-Hexanedithiol Modified Screen-Printed Carbon Electrode as a Sensor ‎for Determination of Arsenic in Tea and Coffee Samples
items: Assessment of Nutrition Pattern among Nursing Students‏ ‏at Misurata University
items: Improved Nutritional Value of Broiler Meat as Healthy Food by Feeding Chickens Blends of Vegetable Oils
items: Chemical Analysis and Detection of Adulteration in Different Brands of Milk in Libyan Market
items: The effect of monthly changes on omega-3- fatty acids content of lipid components of Mackerel (Scomber japonicus)
items: Evaluating the Chemical, Physiochemical and Organoleptic Properties of Sesame Milk
items: Effects of Germination on Functional Properties of Rye and Wheat Flours
items: Determination of Fluoride Ion in Different Samples of Teaand Coffee Circulating in the Libyan Market Using FluorideSelective Electrode
items: The Role of Libyan Criminal legislator in Safeguard the Community Health for the Child in Food and Nutrition
items: Evaluating the University Community Awareness of Fried Foods and the Risks of Repeated Use of Frying oils
items: Estimating of Pollution by Elements of Cadmium and Lead in Water Wells in Some Areas of Al-Ajailat City
items: Evaluation of some Quality Characteristics for Pasta Brands Offered in Tarhuna Markets.

Natural occurrence of emerging Fusarium mycotoxins in ‎malting barley ‎
type: item
description: Beauvericin (BEA), enniatins (ENNs A, A1, B and B1) and moniliformin (MON) are secondary ‎metabolites produced mainly by F. avenaceum that contaminate cereals and their by-products ‎worldwide. In recent years, researchers have paid more attention to these mycotoxins and their ‎potential hazards to human and animal health. The present study is based on two annual surveys ‎of commercially grown UK spring malting barley varieties collected between 2007 and 2011. ‎Liquid chromatography double mass spectrometry (LC-MS/MS) was used to quantify the ‎emerging Fusarium mycotoxins. A total of 223 samples of commercially grown malting barley ‎were analysed from UK fields. The LC-MS/MS method produced a recovery rate in the range of ‎‎87%-99% with a relative standard deviation (RSD) of 10% for BEA and ENNs and in the range ‎of 83%–89% (RSD 7%) for MON; the detection limit for quantified mycotoxins was in the range ‎of 0.1-0.9 µg kg-1 for ENN A and MON. The most prevalent mycotoxin detected in 100% of the ‎samples was ENN B, with mean concentrations ranging from 3072.9 to 3498.0 µg kg-1 in 2007 ‎and 2009, while in 2010 and 2011, mean concentrations of 1940.5 and 1977.9 µg kg-1 were ‎recorded in barley samples, followed by ENN B1 and A1. MON was detected only in 2010 and ‎‎2011, with incidence rates of 10.1% and 15.5% and a mean concentration of 5.1 to 45.3 µg kg-1. ‎However, No BEA or ENN A was detected in this study. Analysis of the seasonal and regional ‎distribution from 2007 to 2011 showed significant interactions between year and region, year ‎and crop and year and variety in the levels of ENN A1, B1 in samples collected from five regions ‎of the UK (Scotland, South, North, Midlands and East of England). There were significant ‎differences between years in the level of ENN B which the highest was in 2007 in the East of ‎England. MON was analysed in 2010 and 2011, and revealed significant interactions between ‎region and crop, and between crop and variety which was higher in…
subject: Scientific Papers
  topic: section
subject: liquid ‎chromatography-MS/MS‎
  topic: keywords
subject: Enniatins mycotoxin
  topic: keywords
subject: Malting barley
  topic: keywords
subject: Emerging Fusarium mycotoxins
  topic: keywords
creator: Safieddin Inbaia
creator: Arifa Farooqi
creator: Rumiana.V. Ray
rights: Copyright (c) 2023 Libyan Journal of Food & Nutrition
date: 2023-12-01
publication date: 2023-12-01

Impact of Frying Process on Physicochemical Indices of ‎Edible Vegetable Oils in Libya with Varying Omega Fatty ‎Acid Content
type: item
description: The high temperatures employed during the frying process, in the presence of oxygen and water, induce ‎significant chemical transformations in oils, including oxidation, polymerization, cyclization, and ‎hydrolysis. It has been observed that the frying temperature, type of frying oil, presence of antioxidants, ‎and the type of fryer used can impact the extent of hydrolysis, oxidation, and polymerization of the oil. ‎Hence, the objective of this research was to investigate the effects of the frying process on various ‎physicochemical indices of edible vegetable oils with differing omega fatty acid contents. In this study, we ‎focused on assessing key physicochemical characteristics that can serve as quality control parameters for ‎commonly available edible vegetable oils in Libyan markets, namely virgin olive oil, corn oil, sunflower oil, ‎and flaxseed oil. These oils were individually subjected to frying at 180°C for 10 minutes, repeated for ‎three consecutive cycles. The fresh oil, as well as the oils after the first, second, and third frying cycles, ‎were analyzed. The findings indicated that all the examined parameters (free fatty acid percentage, ‎peroxide value, ρ-anisidine value, totox value, and thiobarbituric acid reactive substances) exhibited an ‎increase with prolonged heating time. Among the oils tested, flaxseed oil demonstrated the highest values ‎for the analyzed parameters, followed by sunflower oil, then corn oil, and finally olive oil after three ‎successive frying cycles.
subject: Scientific Papers
  topic: section
subject: sunflower
  topic: keywords
subject: frying process
  topic: keywords
subject: olive
  topic: keywords
subject: flaxseed oils
  topic: keywords
subject: corn
  topic: keywords
creator: Salem Abdrba Mahmoud
rights: Copyright (c) 2023 Libyan Journal of Food & Nutrition
date: 2023-12-01
publication date: 2023-12-01

The effects of germination on the functional properties and ‎enzymatic activity of oat grains
type: item
description: The aims of this study was to identify the effect of germination on the functional properties and enzymatic activity of local oat grains. Two of the most widespread types of oats were chosen: Brack Al-Shatti oat and Misurata oat samples. Misurata and Barck Al-Shatti oat samples were germinated for three days, and the samples were respectively taken after 24h, 48h, and 72h. The effect of germination on the functional properties and activity of the amylase and protease enzymes were studied for each sample. The germination process led to an increase in the ability to bind water compared to the standard sample of Misurata oats on the first and second day of germination (2.65±0.03 and 2.60±0.12 g/g), respectively. As for the ability to bind oil, the highest value was recorded by Misurata oat sample after 24h of germination period (2.41±0.02 g/g). Misurata sample was also characterized by recording a higher value for the specific gravity, as it increased after 72 h to 3.86±0.05 g/g. The value of swelling power increased after 24h of germination for the Brack oat sample (3.62±0.06 g/g), while for the Misurata oat sample it was 3.65±0.02 g/g. The ability to form foam, germination generally led to a decrease in this ability of the studied samples compared to the standard sample. Brack oat sample was distinguished by its ability to retain the formed foam after 30 and 60 sec compared to the standard sample. The activity of protease and amylase enzymes was also measured, and the rate of the activity of the two enzymes increased over the duration of germination. The alpha-amylase activity of Brack oat sample elevated from 0.865 to 1.195, while the protease enzyme increased from 0.035 to 1.195. 0.113. Whereas, the alpha-amylase of Misurata oat sample increased during germination from 0.958 to 1.235 and protease from 0.029 to 0.113.
subject: Scientific Papers
  topic: section
subject: Oats
  topic: keywords
subject: Germination
  topic: keywords
subject: The functional properties
  topic: keywords
subject: enzyme‎
  topic: keywords
creator: Marwa Alsadiq
creator: Mona Lowefah
rights: Copyright (c) 2023 Libyan Journal of Food & Nutrition
date: 2023-12-01
publication date: 2023-12-01

Isolation and identification of associated fungi and ‎quantification of fungal toxin (aflatoxins) in locally grinded ‎dried red pepper
type: item
description: Contamination of spices with aflatoxin is a serious global concern that affects human health and international trade. This study aims to isolate and identify fungi associated with locally ground dried red pepper samples, and quantification of aflatoxins concentration, and compare it with Libyan and international standard specifications.The results of the isolation and identification using nutritional medium potato agar extract (PDA) for 40 samples randomly selected from total samples, showed the isolation of 232 fungal isolates belonging to 3 genera of the genus Aspergillus spp., Acremonium sp., and Rhizopus sp., the isolated genera consist of 7 species, with the highest presence was of the fungi of the genus Aspergillus spp. at a rate of 99.14%, isolated Aspergillus spp. consist of 5 species with the most important species were A. flavus and A. niger, the results of fungal frequency showed the fungus A. flavus recorded the highest frequency, with a rate of 56.02%, followed by the fungus Aspergillus niger, with a rate of 35.80%. The results of extraction and quantification of total aflatoxin from 80 total samples at a detection limit higher than 0.25 ng/g showed the presence of aflatoxin in 69 samples (86.25%) at a concentration ranging between 0.250 and 41.33 ng/g, with an average concentration of 10.04 and 8.66 ng/g for the positive and total samples, respectively. The results of the study also showed that 57 samples (71.25%) were within the maximum permissible limits, and 23 samples (28.75%) of the total samples contained a concentration higher than the maximum permissible limits in the Libyan and the European union standard for the maximum limits of mycotoxins (aflatoxin) in some food contaminants, which constitutes a serious safety concern and indicates potential health risks to consumers, and confirms the need for urgent intervention strategies in order to implement agricultural practices. and following good manufacturing practice, and increasing awareness of …
subject: Scientific Papers
  topic: section
subject: A. flavus
  topic: keywords
subject: Dry red pepper
  topic: keywords
subject: aflatoxin
  topic: keywords
subject: food contaminants
  topic: keywords
subject: moisture
  topic: keywords
subject: ELISA
  topic: keywords
creator: Mona Alaref Ariaibey
creator: Almahdi Ahmed Sassi
creator: Mohamed Ahmed Alryani
creator: Ahmed Omran Tarsean‏
rights: Copyright (c) 2023 Libyan Journal of Food & Nutrition
date: 2023-12-01
publication date: 2023-12-01

Study of Water Use Efficiency of Tomato Crops at Different ‎Rates of Potassium Fertilization and Irrigation
type: item
description: This study was conducted in Janzour, west of Tripoli, to examine the effect of potassium ‎fertilization and drip irrigation on water use efficiency in order to determine the best level of ‎irrigation and fertilization that gives acceptable productivity to the tomato crop under the current ‎conditions of water scarcity and the high price of fertilizers. In this study, the potassium fertilization ‎rates were F1: 0; F2: 150; F3: 300 kg K2O ha-1 in the form of potassium chloride fertilizer, and ‎irrigation rates were (75%, 100%, 125%) of the seasonal crop water requirements, which were ‎estimated at (7200) cubic meters per hectare. Moreover, recommended doses of nitrogen fertilizers ‎in the form of urea and phosphate fertilizers in the form of phosphorus pent oxide were also added ‎at rates of (220 and 60) kg per hectare, respectively. The experiment contained three replications in a ‎completely randomized block design (RCBD). The results showed that the best water use efficiency ‎‎(WUE) was 4.29 kg/m³ at an irrigation level of 100% and a potassium fertilization level of 300 ‎kg/ha, and the lowest value for water use efficiency (WUE) was 1.89 kg/m³ at an irrigation level of ‎‎125% and a potassium fertilization level of 0 kg/ha.‎
subject: Scientific Papers
  topic: section
subject: potassium fertilization
  topic: keywords
subject: tomato yield
  topic: keywords
subject: drip irrigation
  topic: keywords
subject: Water use efficiency
  topic: keywords
creator: Nagib Froja
creator: Abdulbari Bilaed
creator: Ashraf. Swedan
creator: Ismail Ageena
rights: Copyright (c) 2023 Libyan Journal of Food & Nutrition
date: 2023-12-01
publication date: 2023-12-01

Evaluating the quality of food products offered in the local ‎markets and their compliance with the standard specification ‎of the labeling card
type: item
description: Labelling card on food products is one of the ways in which consumers can know the contents of the food products they want to buy, so many countries have set a standard for this label. This study aimed to assess the quality of some food products offered in some local markets according to the Libyan Standard Specification No. (53) for the year 2020. The labelling card was examined for 290 food products in some markets in the cities of Nalut and Tripoli, some of which are produced in Libya and some that are imported from 31 countries. The labelling card of all the studied products was compared with what was stated in the Libyan standard for the data label referred to. The analytical descriptive approach was followed, and the results of the study showed that many food products are in violation of the Libyan Standard Specification (53) for the year 2020. The results of the study showed, in general, that 13.0% of the products did not conform to the standard in terms of writing and clarity of the date of production and validity, while 51.4% did not conform to the standard in terms of arranging the list of food ingredients, and 30.0% did not conform to the standard in terms of nutritional information, and 25.4% did not comply with the standard. Not conforming to the writing and storage conditions. As for the clarity of the data, the non-conformity rate reached 4.3%, and the writing of warnings on the labelling card had a non-conformity rate of 40.1%. The percentage of non-conforming products with regard to the food additives was 1.2%. As for the net contents, the rate of non-conformity to the standard was 8.1%. The percentage of non-compliant products with regard to barcode conformity and the extent of its conformity to the country of origin was 19.9. %.
subject: Scientific Papers
  topic: section
subject: consumer protection
  topic: keywords
subject: food products
  topic: keywords
subject: Libyan standard
  topic: keywords
subject: Labeling card
  topic: keywords
creator: Naji Elahadi Aborous
creator: Nagi Saleh Warregh‎
creator: Asma Amro Ahmed Al Makrof‎
creator: Hanadi Khalleefah Issa Al Shaykh
creator: Salsabeel Abraheem Eisa Alkhamaesi
rights: Copyright (c) 2022 Libyan Journal of Food & Nutrition
date: 2022-12-01
publication date: 2022-12-01

The effect of ginger on some types of pathogenic bacteria in ‎chilled chicken meat (burger) patties
type: item
description: The study aimed to identify the effect of adding ginger powder by 5, 7 and 10% and fresh ginger by 7% on the numbers of pathogenic bacteria in chicken meat discs (Chicken burger), manufactured in a laboratory and preserved under refrigeration conditions 4 -7 °C for 5 and 7 days. The bacteriological analysis conducted on the chicken burger during the refrigerated storage period included the total number of bacteria, coliform bacteria, Psychrotrophic bacteria, Staphylococcus aureus bacteria. The results of bacteriological analyzsis showed a decrease in most types of pathogenic bacteria in chicken burger preserved under refrigeration conditions 4 -7°C, when adding concentrations of 5, 7 and 10% of ginger powder and fresh ginger at a rate of 7%. Where the inhibitory effect was on the total numbers of bacteria, coliform bacteria, Psychrotrophic bacteria and Staphylococcus aureus bacteria at a concentration of 5% of dry ginger after adding it directly, where a decrease was observed from 6.623, 4.479, 1.735 and 4.398 log10 cfu/g to 6.485, 4.277, 1.699 and 4.306 log10 cfu/g respectively. The results showed that during 5 days of refrigerated storage there was a significant effect at a significant level of P < 0.05, as it was in the control treatment 11.401, 8.603, 2.978 and 8.955 log10 cfu/g. When dry ginger was added at a concentration of 5%, the numbers were 9.868, 6.713, 2.585 and 7.751 log10 cfu/g respectively. The numbers increased in the control treatment on the7th day of refrigerated storage to reach 12.675, 10.882, 3.249 and 10. 391log10 cfu/g and there was a decrease in most of the microbial numbers. The results also showed that the addition of concentrations of 7 and 10% of ginger powder during the7th day storage period decreased the total number of bacteria from 9.748 to 7.714 log10 cfu/g respectively, coliform bacteria group from 7.941 to 7.125 log10 cfu/g respectively, the Psychrotrophic bacteria from 2.465 to 1.814 log10 cfu/g respectively, and Staphylococcus a…
subject: Scientific Papers
  topic: section
subject: fresh ginger
  topic: keywords
subject: ginger powder
  topic: keywords
subject: chicken meat.‎
  topic: keywords
subject: Pathogenic bacteria
  topic: keywords
creator: Altaher O. E. Alzwei
creator: Khawla Y. Saad Aboaleed
creator: Ali M. Elgerbi
rights: Copyright (c) 2022 Libyan Journal of Food & Nutrition
date: 2022-12-01
publication date: 2022-12-01

Evaluation of the Performance Level of Food Services and the ‎Microbiological Quality of Food Provided at Al-Jalaa ‎Teaching Hospital - Benghazi
type: item
description: Food contamination, especially in health care facilities, is a danger that leads to a deterioration in the health status of the patients and the medical and paramedical staff working in those facilities. The current study aims to assess the quality of food services provided at Al-Jalaa Teaching Hospital in Benghazi in the year 2021 By evaluating the extent to which food hygiene requirements and food safety and quality systems are applied in the kitchen, and conducting microbiological analyses to detect the presence and identification of pathogenic bacteria on samples of kitchen surfaces and food meals. Samples were collected during two different periods of 6 months each. 80 samples were collected from staff and surfaces in the kitchen (40 samples per period) and 56 samples from food meals (28 samples per period). The results of the evaluation of the first period showed that the average level of performance was 50% ± 6.38%, and the average compliance with hygiene requirements was 47% ± 1.13, which are lower and with a significant difference from the minimum levels required, which are 75% and 85%, respectively. The results of detecting the presence of pathogenic bacteria also showed contamination of various surfaces in the kitchen and even food meals with four types of pathogenic bacteria: Klebsiella pneumoniae, Staphylococcus aureus, Acinebacter baumannii and Escherichia coli. The second period witnessed the implementation of the necessary corrective measures and re-evaluation by a specialized team, which led to an improvement and an increase in the average level of performance to 92.66% ± 5.71, and the average level of compliance with hygiene requirements to 92% ± 0.48. This reflected positively on the number of pathogenic bacteria, which became much less, as only Klebsiella pneumoniae was isolated. We conclude that food safety and quality systems approved by specialized organizations, such as the HACCP system, must be applied to reduce food contamination, especiall…
subject: Scientific Papers
  topic: section
subject: Food quality and safety
  topic: keywords
subject: nutritional care
  topic: keywords
subject: Benghazi Teaching Hospital
  topic: keywords
creator: Abdelmagid Hamed
creator: Ahmed Hamza Elshaer
creator: Mohamed M Ali Alwerfally
rights: Copyright (c) 2022 Libyan Journal of Food & Nutrition
date: 2022-12-01
publication date: 2022-12-01

A study of antimicrobial activity of dried and extrudate from ‎bitter gourd fruit against foodborne pathogens
type: item
description: Momordica charantia L., bitter gourd (BG) is a common fruit found in tropical regions. Due to its benefits to human health its cultivation has started in non-tropical countries as well. This study aims to evaluate and screen the antimicrobial properties of hot air dried, spray dried, and extrudate of bitter gourd fruit on selected Gram-negative, Gram-positive bacteria and one strain of yeast through disk diffusion, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) assays. Time-kill curve was determined for tested microorganisms. Candida albicans was resistance to all bitter gourd dried fruit extracts in disk diffusion assay. However, K. pneumoniae and S. epidermidis were susceptible to all tested extracts. B. cereus, E. coli, S. mutans, S. aureus and P. aeruginosa recorded different potential level of growth inhibition towards extracts. The study results effectively concluded that bitter gourd ethanol extract of extrudate at 80°C and hot air dried have significant antibacterial effect recorded by having lowest MIC values. The time-kill needed to destroy the bacteria was within 4 h, except for P. aeruginosa. In conclusions, the crude extracts of bitter gourd fruit possessed bactericidal and bacteriostatic activities against foodborne bacteria.
subject: Scientific Papers
  topic: section
subject: antimicrobial activity
  topic: keywords
subject: extrudates
  topic: keywords
subject: spray dried
  topic: keywords
subject: hot air dried
  topic: keywords
subject: bitter gourd
  topic: keywords
creator: Hanaa Abdelkarim‎
creator: Yaya Rukayadi
creator: Abdulkarim Sabo Mohammed‎
creator: Rashidah Sukor‏ ‏
creator: Rabiha Sulaiman
rights: Copyright (c) 2021 Libyan Journal of Food & Nutrition
date: 2021-12-01
publication date: 2021-12-01

Chemical Composition and Phytochemical Screening of the Seeds and Epicarps of two Varieties of Libyan Date Palm Fruit.
type: item
description: Momordica charantia L., bitter gourd (BG) is a common fruit found in tropical regions. Due to its benefits to human health its cultivation has started in non-tropical countries as well. This study aims to evaluate and screen the antimicrobial properties of hot air dried, spray dried, and extrudate of bitter gourd fruit on selected Gram-negative, Gram-positive bacteria and one strain of yeast through disk diffusion, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) assays. Time-kill curve was determined for tested microorganisms. Candida albicans was resistance to all bitter gourd dried fruit extracts in disk diffusion assay. However, K. pneumoniae and S. epidermidis were susceptible to all tested extracts. B. cereus, E. coli, S. mutans, S. aureus and P. aeruginosa recorded different potential level of growth inhibition towards extracts. The study results effectively concluded that bitter gourd ethanol extract of extrudate at 80°C and hot air dried have significant antibacterial effect recorded by having lowest MIC values. The time-kill needed to destroy the bacteria was within 4 h, except for P. aeruginosa. In conclusions, the crude extracts of bitter gourd fruit possessed bactericidal and bacteriostatic activities against foodborne bacteria.
subject: Scientific Papers
  topic: section
subject: spray dried
  topic: keywords
subject: hot air dried
  topic: keywords
subject: bitter gourd,
  topic: keywords
subject: extrudates
  topic: keywords
subject: antimicrobial activity
  topic: keywords
creator: Faiza M. Touati
creator: Rabya A. Lahmer
creator: Tasnimo T. Abohager
creator: Jamal I. Al Zoai
rights: Copyright (c) 2021 Libyan Journal of Food & Nutrition
date: 2021-12-01
publication date: 2021-12-01

Orange peel powder as a functional ingredient in hypertensive patient’s bread
type: item
description: Patients with high blood pressure need special food in which the amount of sodium chloride is reduced or removed to avoid its negative effects on their health. On the other hand, removing sodium chloride from food may have negative impacts on its sensory qualities. Therefore, this study was conducted to prepare functional bread in which sodium chloride was replaced with orange peel powder to improve its sensory and nutritional qualities. Orange peels were dried, ground and then added to white wheat bread at a ratio of 3% and 6%, and compared their qualities with the control bread and the bread supplemented with commercial improver. The ability to bind oil and water of flour samples was estimated, additionally, dough volume and quality of the resulting bread were measured. The findings illustrated that the flour sample containing 6% orange peel powder significantly recorded the highest value of water binding ability, followed by that containing 3% orange peel. The control flour sample had significantly the greatest value of oil binding capacity (1.9 g/g), while samples containing orange peel recorded the same value (1.8 g/g). The results demonstrated that dough volume was not significantly changed after 60 min of fermentation time; however, dough having 6% orange peel significantly recorded the highest value (55 cm3) after 90 min of fermentation time. The results also displayed that the highest bread volume was presented by the sample containing the commercial improver, followed by the sample containing 6% orange peel powder. There was a good acceptance of functional bread sensory properties prepared from white wheat flour that containing 3 or 6% orange peels, especially by the hypertensive patients.
subject: Scientific Papers
  topic: section
subject: functional bread
  topic: keywords
subject: orange peels
  topic: keywords
subject: hypertensive patients
  topic: keywords
subject: water and oil binding ability
  topic: keywords
subject: sensory properties
  topic: keywords
creator: Muna Abdulsalam Ilowefah Llowefah
creator: Aisha Aboubaker Mohamed
creator: Sara Abdulkader binhamel
rights: Copyright (c) 2021 Libyan Journal of Food & Nutrition
date: 2021-12-01
publication date: 2021-12-01

Study of the best conditions for producing Glucose isomerase from Streptomyces spp.
type: item
description: Streptomyces bacteria were isolated from the soil of a field of maize, the isolates were diagnosed morphologically, physiologically and biologically according to the International Streptomyces Project (ISP), and isolates were screened to evaluate their ability to produce glucose isomerase enzyme using casein starch agar medium (CSA) based on the growth density as an indicator of the consumption of xylose sugar. Factors affecting the production of glucose isomerase enzyme from Streptomyces spp. bacteria were studied, where the best incubation time was 96 hours, the maximum enzymatic activity was (1066.67) units / liter and the specific activity was (138) units / g, and the best bacterial growth and the highest productivity of the enzyme was (1010) units / liter and efficacy The specificity is (162.64) units / g at an incubation temperature of 30 ° C, The highest production of the enzyme was (1066.67) units/l and the highest specific activity (151.3) units/g at pH7, and it was found that replacing xylose sugar with other sugars could not give the enzyme more productivity than the xylose sugar. Where xylose sugar gave the highest enzymatic activity that reached (1066.67) units/l and specific activity (140.17) units/g, and when studying the optimal conditions for converting glucose into fructose at different temperatures and at different times, the temperature of 70 ° C for 60 minutes managed to give the highest concentration of fructose .The highest enzymatic activity reached (826.67) units/l, and the highest specific activity reached (115.62) units/g, resulting from a biomass weighing (7.15)g.
subject: Scientific Papers
  topic: section
subject: biochemical tests
  topic: keywords
subject: , isolation
  topic: keywords
subject: different media
  topic: keywords
subject: Streptomyces
  topic: keywords
creator: lama M. Assaf
rights: Copyright (c) 2021 Libyan Journal of Food & Nutrition
date: 2021-12-01
publication date: 2021-12-01

Effect‏ ‏of consuming Pandora Fish‏ ‏‎(Pagelluserythrinus) and cod ‎liver‏ ‏oil on‏ ‏prothrombin time and international normalized ratio
type: item
description: Consumption of fish and cod liver oil (CLO) are important due to their content group of polyunsaturated fatty acids known as omega -3. This study was designed to determine the effect of consuming Pandora fish and intake of Cod Liver Oil) COL) on the level of blood aggregation (Prothrombin time) (PT) and International Normalized Ratio (INR). The study was performed on 42 Volunteers aged 25 – 60 years live in Tripoli, Libya. They were divided to three groups, each group included 14 persons (7 males and 7 females). The first group (Fish Group) (FG) were given 500 g / week of common Pandora fish, the second group (Cod Liver Oil Group) (CLOG) were given 3.3 g / week of COL with the normal diets for the two groups, while the third group (Control Group) (CG) was on diet in which any source of omega–3 fatty acids was excluded. The study lasted for 60 days, during which blood samples were withdrawn once every two weeks to estimate PT and INR. The analyses of the two parameters were performed 5 times with a rate of once every two weeks. Results showed that consumption of Pandora fish caused a significant reduction in PT with comparison to the CG, whereas this effect was not noticed with taking CLO doses. And it was noticed that there is significant effect for CLO to reduce INR with comparison CG but fish mail showed no significant effect on INR. On other hand, with regard to the sex effect on PT and INR, results indicated there was tendency to increase PT in males more than females and also with the INR. In addition, results indicated males or females of FG or males of CLOG a significant reduction in PT with comparison to males and females of CG but no effect to this interaction was observed on INR. In case of meal and time period interaction, no effect was shown either on PT or INR for Pandora fish or CLO.
subject: Scientific Papers
  topic: section
subject: Pandora fish
  topic: keywords
subject: Cod liver oil
  topic: keywords
subject: Omega-3
  topic: keywords
subject: Prothrombin time and International Normalized ‎Ratio.‎
  topic: keywords
creator: Ahmed Ashur Ahmed
creator: Mohammed Milad Erhouma
creator: Khaled Mohamed Ben Naser‎
rights: Copyright (c) 2021 Libyan Journal of Food & Nutrition
date: 2021-12-01
publication date: 2021-12-01

Assessment of level Awareness of Libyan Consumer Towards ‎Food Additives in Canned Foods and Their Health Effects A study ‎of a Sample of Consumers in the City of Nalut, Libya
type: item
description: The study aimed to assess the level of awareness of Libyan consumer towards food additives in canned food and their health effects, as well as the demographic factors affecting it. A representative sample of consumers in the city of Nalut, libya was used for this purpose. The study adopted the descriptive analytical approach to the data. A closed questionnaire was designed to obtain demographic and required data and was distributed to a random sample of 130 consumers in the city of Nalut Results showed that the level of public awareness was moderate, with a weighted arithmetic mean of 2.13, with a percentage of 70.92%, and they also indicated that 68.30% of the respondents did not have any information about additives in canned food. Moreover, 64.40% of the respondents have trouble understanding and interpreting the information on packaged food labels. Besides, that only 14.90% of the study sample were aware of the health risks caused by excessive consumption of foods containing chemical additives at high levels and their possibility of becoming carcinogenic. Furthermore, 56.33% did not realize that excessive consumption of industrial food additives on a continuous basis is directly related to some diseases prevalent in Libyan society, such as kidney cancer, thyroid, lymphomas and brain tumours. The Results of the statistical analysis also showed significant differences at the level of significance (P≤ 0.05) on the level of awareness of the study sample towards food additives and their health effects. Results also represented the existence of a positive direct relationship between each of the independent variables (gender, age, educational level, occupation) and level of awareness of the study sample, where the highest value of Spearman’s correlation coefficient reached (0.442), which is a statistically significant value at (p≤0.01) level.
subject: Scientific Papers
  topic: section
creator: Adel Youssef Al-Rani ‎
rights: Copyright (c) 2021 Libyan Journal of Food & Nutrition
date: 2021-12-01
publication date: 2021-12-01

The Investigation of the Bacteriological Quality of Drinking Water in Schools in the Western Region of Libya
type: item
description: Water is the source of all life, the most important liquid in our ecosystem – all plants, so the quality of water is a major concern for producers, regulators and consumers, and so the occurrence of minimal water pollution is a real risk to health. Therefore, this study aimed to conduct microbiological analysis to determine the safety of water, by selecting drinking-water taps from 20 schools located in three regions from western Libya. 5 drinking water samples were taken from the city of Al-Ajailat as well as the city of Sabratha, and 10 drinking water samples were taken from the city of Sorman. Samples collection was conducted under temperature-controlled conditions and the biological tests were carried out in the microbiology laboratory at the Faculty of Medical Technology Sorman, University of Sabratha. The samples were analyzed immediately upon arrival, no later than 3 hours after sample collection, to determine the presence of fecal coliform bacteria by the total cell count of bacteria using the method of counting bacteria Non-self-feeding. Among 20 of the school drinking-water taps sampled, 15 of the sampled drinking-water taps(75%) were positive for bacterial contamination. 3 (15%) of the contaminated drinking water samples tested positive for Escherichia coli contamination. This study concluded that a large proportion of schools had contaminated drinking water. The presence of these bacteria in high levels, especially the coliform group, poses a risk on school children that use this water and reflects the seriousness of the unsafe water distribution network.
subject: Scientific Papers
  topic: section
creator: Abdullah A. Mohamed
creator: Kaoutar N. belattar‎
creator: Haneen AL. Alatrash
rights: Copyright (c) 2020 Libyan Journal of Food & Nutrition
date: 2020-12-01
publication date: 2020-12-01

Evaluation of 5-Hydroxymethylfurfural (HMF) levels in Honey Produced in Western Libya
type: item
description: Eighteen honey samples were collected from the local market of Libyan cities (Zawya, Zahra, Al jable- Al ghrbi, Surmman, Sabratha, Al-Ajeelat, Zuwara, Al-Jameel), at the period between 10/2/2019 to 3/3/2019. Three types of honey were collected from the different regions (Rabiee, Sader, and Zater) to evaluation of 5-Hydroxymethylfurfural (HMF) levels in samples. Samples were prepared in the chemistry laboratory of the faculty of science at the University of Sabratha, the determination of HMF was performed in Zawia medical research center using the white method, which is based on UV-Vis Spectroscopy measurement at wavelengths of 284nm and 336nm, and the results were compared with Libyan Standard No. 1988. Results showed that the concentration of the MHF in the eighteen samples were within the allowed range according to the Libyan standard specification. The highest levels of the MHF level found in the Rabiee Honey (6.60 ±19.55 mg/kg) and Sader Honey (5.54±13.45 mg/kg).While the lowest levels of MHF was found in Zater Honey (1.82 ±7.13 mg/kg).
subject: Scientific Papers
  topic: section
subject: anti-allergen
  topic: keywords
subject: antioxidant
  topic: keywords
subject: carcinogen
  topic: keywords
subject: honey
  topic: keywords
subject: 5-Hydroxymethylfurfural
  topic: keywords
creator: Elhadi E. Gunbaej
creator: Tariq A. Ahabaal
creator: Heba Y. Al zahaf‎
rights: Copyright (c) 2020 Libyan Journal of Food & Nutrition
date: 2020-12-01
publication date: 2020-12-01

Prevalence and Risk Factors of Helicobacter pylori Infection among Obese and Non- Obese Subjects
type: item
description: Helicobacter pylori & Obesity remains a major public health problem because of their high prevalence. In Libya no data available regarding H. pylori infection & its associated risk factors in the obese subjects. Objectives: To explore prevalence of H. pylori infection, & its associated risk factors in obese & Non – obese subjects. Materials: - A Blood sample from (44) Obese & another group (60) non-obese adult healthy were enrolled, specific anti-H. pylori IgG test, and questionnaire covering Sociodemographic variables were administered and completed by interview. Results: - Overall, seroprevalence of H. pylori was determined (71%) in all study population, in Obese was (66%), & non-Obese group H. pylori was (75%). In both groups, was a gradual increase with age, Females shows higher prevalence of H. pylori infection (55%) than males (45%). The seropositivity was high in the middle (50%) and low family income (45%), prevalence was higher for those who had family members 0f 3-5 persons (65%). However, the prevalence did not significantly differ by Blood group, abdominal pain, drinking Coffee or Tea. Conclusions: - this study determined that H. pylori is highly among obese &Non-obese asymptomatic in Tripoli region of aged 30-35years, which might be related to socioeconomic status, living conditions, dietary habits and lifestyle, as a major risk factors for H. pylori infection. A correct nutritional education plan is required in order to improve the dietary and health related living habits. However, further studies involving large sample size should be conducted to ascertain the observed findings.
subject: Scientific Papers
  topic: section
subject: Asymptomatic
  topic: keywords
subject: Epidemiology
  topic: keywords
subject: Obesity
  topic: keywords
subject: Helicobacter pylori
  topic: keywords
creator: Abdurrazag Nami
creator: Abdulfattah Fitouri‎
creator: Salah Fagih
rights: Copyright (c) 2020 Libyan Journal of Food & Nutrition
date: 2020-12-01
publication date: 2020-12-01

Application of Gold Nanoparticles with 1,6-Hexanedithiol Modified Screen-Printed Carbon Electrode as a Sensor ‎for Determination of Arsenic in Tea and Coffee Samples
type: item
description: The development of electrochemical nano sensor for the detection of total arsenic in tea and coffee samples was described based on the formation of gold nanoparticles (Au NPs). Screen printed carbon electrodes were modified with gold nanoparticles and linked with 1,6-hexanedithiol self-assembled monolayers. The electrode position of Au nanoparticles was performed in 10 mL of the solution that totally cover the screen-printed carbon electrode while applying a constant potential of -0.4 V (vs Ag within SPCE) for 600 sec. Cyclic voltammetry was used to characterize the gold nanoparticles before and after modified with 1,6-hexanedithiol self-assembled monolayers on screen printed carbon electrode. Square wave anodic stripping voltammetry with multi point standard addition method was used for the detection of As (III) and As(V) on Au NPs-1,6-hexanedithiol modified screen printed carbon electrode under optimized conditions. As (III) and As(V) was deposited for 60 seconds by the reduction of arsenic in buffer solution. It was found that Au- NPs with 1,6-hexanedithiol modified screen printed carbon electrode had a highest anodic stripping peak current at 0.201V. The limit of detection value for arsenic was found to be 1.7 ng ml-1. The limits of detections determined are below the corresponding guideline value from the World Health Organization (WHO). The developed method was successfully applied to determine arsenic in tea and coffee samples. In addition, seventeen different tea samples come from different countries of east Asia (China, India and SriLanka) and Egypt and eleven samples of coffee, which is the best-selling in the Libyan markets were also collected. The maximum of arsenic (0.167±0.015 mg/kg) was detected. Considering, the present safety standards the tea and coffee various selected in this study were determined to be fitted safe for human consumption. The limit value of the arsenic content was exceeded by (1.7%) only in one sample of dried black tea from Egypt…
subject: Scientific Papers
  topic: section
subject: striping voltammetry.
  topic: keywords
subject: , food safety
  topic: keywords
subject: , arsenic
  topic: keywords
subject: , electrochemical Nano sensor
  topic: keywords
subject: self-assembled monolayers
  topic: keywords
subject: Au nanoparticles
  topic: keywords
creator: Abdunnaser Mohamed Etorki ‎
creator: Mahmoud Abdelsamed El-Rais
creator: Mahasn Saleh kubbat
creator: Ibrahim Salem Shaban
creator: Ibrahim E.‎‏ ‏Greiby
rights: Copyright (c) 2020 Libyan Journal of Food & Nutrition
date: 2020-12-01
publication date: 2020-12-01

Assessment of Nutrition Pattern among Nursing Students‏ ‏at Misurata University
type: item
description: Good nutrition pattern is reflecting a healthy and nutritionally adequate diet to help promote health and prevent chronic disease for current and future generations. The present study was conducted to assess dietary patterns and eating behavior among nursing students at Misurata University. In addition to clarify the relationship of hemoglobin level with gender, BMI, dietary patterns and eating behavior. Sixty-one students aged 18-30 years old were selected randomly. Pearson correlation was used to find out a correlation of hemoglobin with measured parameters. The results were revealed that, significantly (P˂0.05) correlation of hemoglobin level with regular breakfast intake, practice tea and coffee intake immediately after meal. There was no significantly (P>0.05) correlation of hemoglobin level with gender, Body Mass Index (BMI), fast meal and animal product intake. Some negative dietary habits were observed among participants, who were skipped breakfast and ate fast meals many times during a week. The majority of students didn’t eat enough rich heme iron food such as fish, eggs and red meat. Whenever, many students were not get diverting food frequently. The result also revealed that, the majority of participants have consumed many servings of dairy products on daily base in replacement of meat, fruits and vegetables servings, thus may be attributed to community dietary habits, cultural and economic factors. The nutrition awareness is necessary to gain healthy lifestyle and desirable dietary habits as well as regular breakfast, physical exercise, food fortification and diet diversification.
subject: Scientific Papers
  topic: section
subject: students
  topic: keywords
subject: nutrition patterns
  topic: keywords
subject: Misurata
  topic: keywords
subject: ‎ hemoglobin
  topic: keywords
subject: Nutrition assessment
  topic: keywords
creator: Ayman Balla Mustafa
creator: Ahmed Elhamroush
creator: Abdalla Elgenaidi
creator: Rania Elmahdi
creator: Mohanad Bashari
rights: Copyright (c) 2020 Libyan Journal of Food & Nutrition
date: 2020-12-01
publication date: 2020-12-01

Improved Nutritional Value of Broiler Meat as Healthy Food by Feeding Chickens Blends of Vegetable Oils
type: item
description: The study was conducted to improve the nutritional value of poultry meat as a healthy food for humans. The responses of serum lipid profile, lipid oxidation and fatty acids profile in broiler chickens were assessed by feeding different levels of oil blend. The diet supplemented with palm oil, (PO), soybean oil (SO) and linseed oil (LO) with a ratio of 4:1:1 PO, SO and LO, respectively. A total of 216 one-day-old broiler chicks (Cobb 500) were randomly assigned to six dietary treatments. Each treatment consisted with six replicates (pens) and six birds in each. The dietary treatments supplemented with oil blend at 0%, 2%, 4%, 6%, 8%, and 10%. Increasing the level of oil blend resulted in an increase in the total n-3 and n-6 fatty acids (FA) and a reduction in n-6: n-3 fatty acid ratio (FAR) in the breast muscle tissues. Serum cholesterol, triacylglycerol and breast muscle cholesterol significantly decreased with increasing the level of oil blend in broiler diets. The combination of PO, SO and LO can be incorporated in broiler diets to increase the levels of n-3 long chain polyunsaturated fatty acid (LCPUFA) and decrease n-6: n-3 FAR and decrease cholesterol content in breast meat.
subject: Scientific Papers
  topic: section
subject: broiler
  topic: keywords
subject: oil blend,
  topic: keywords
subject: serum lipid profile
  topic: keywords
subject: fatty acid composition
  topic: keywords
creator: Nazim Rasul Abdulla
creator: Mohamed Idris Alshelmani
creator: Ali‏ ‏Merzza Humam
creator: Teck Chwen Loh
rights: Copyright (c) 2020 Libyan Journal of Food & Nutrition
date: 2020-12-01
publication date: 2020-12-01

Chemical Analysis and Detection of Adulteration in Different Brands of Milk in Libyan Market
type: item
description: Adulteration and quality control of food products are international main concern. The study involves analysis of seven different brands of milk available in the Libyan markets (Ajdabiya city): (M1; JUHAYNA, M2; Sterilgarda, M3; Judi, M4; Berti, M5; XOIA, M6; goat milk and M7; camel milk). Three qualitative analysis were conducted; detection of starch, NaCl and (NH₄)₂SO₄. The results were negative except in NaCl test in M1, M2, M4 and M7. Four quantitative analysis were conducted, as most of the results were in the normal ranges but there are some exceptions. In water content, M1 (88.34±0.16%) and M2 (88.22±0.51%) were just more than the normal range of cow milk (87.3–88.1%) according to USDA database. While, M7 (90±0.33%) was over the normal range (88.7–89.4%). In protein contents; M3 (2.60±0.09%) was less than the product label (3.2%) and the normal range according to USDA database. In addition, M7 (1.38±0.17%) was less than the level (2.4–4.2%). In titratable acidity; M4 (0.210±0.009%) and M7 (0.250±0.004%) were significantly higher than the normal range according to FAO recommendations (0.10%–0.20%), which may indicate that there is a bacterial growth. In pH analysis; M4 (6.28±0.03) and M7 (6.11±0.01) were less than the normal range (6.3-8.5) according to FDA/CFSAN recommendations, which support the result of the titratable acidity. In general, M7 was the worst results. Therefore, authorized entities should monitor local neighborhood products to ensure they reach consumers safely and with high quality.
subject: Scientific Papers
  topic: section
creator: Mukhtar Abdulmalek
creator: Manal Gadi
rights: Copyright (c) 2020 Libyan Journal of Food & Nutrition
date: 2020-12-01
publication date: 2020-12-01

The effect of monthly changes on omega-3- fatty acids content of lipid components of Mackerel (Scomber japonicus)
type: item
description: The present study carried out to determine monthly changes in omega-3- fatty acids content of total lipid, neutral lipids and phosopholipids of mackerel (Scomber japonicas) fish from Libyan coast in months of June, August, October and December of 2002. Edible parts of mackerel tissues were minced and used for lipid extraction by a mixture of chloroform: methanol (2:1). Extracted lipid were separated into neutral lipids and phospholipids by chromatographic column and which their components of fatty acids were identified using gas – liquid chromatography technique ( GLC). Total lipids, neutral lipids, phospholipids contents ranged between 1.18 – 9.87 % (g/100g meat), 58.60 – 91.24 % (g/100g lipid) and 10.39 – 42.39 % (g/100g lipid), respectively. Statistical analysis showed a significant differences at (p<0.01) between the total lipids, neutral lipids, phospholipids and 0mega-3-polyunsaturated fatty acids (ω-3 PUFAs) among the months of the study. The percentage of decosahexaneoic acid (DHA C22:6) was higher than the percentage of ecosapentaenoic acid (EPA C20:5), and it was dominant in ω-3 PUFAs group of all lipid classes. The highest content of both DHA and EPA of total lipids, neutral lipids and phospholipids was in month (June, August and December) and (June, December and December), respectively. Both of DHA and EPA were recorded the highest value in December 7.94 and 22.80% in phospholipids composition. Average total percentage of ω-3 PUFAs was higher in phospholipids composition 25.73%compared to ω-3 PUFAs in total lipids 20.03% and neutral lipids 24.59% composition. The study conclude that monthly variation have effect on omega 3 fatty acids contents of all lipid classes.
subject: Scientific Papers
  topic: section
creator: Fathia. G. Moh. Shakhtour
creator: Ahmad. Ashur. Ahmed
creator: Tawfiq. Mahdi. Hassan
creator: Mohamed Abdullah. AL-Melah
rights: Copyright (c) 2020 Libyan Journal of Food & Nutrition
date: 2020-12-01
publication date: 2020-12-01

Evaluating the Chemical, Physiochemical and Organoleptic Properties of Sesame Milk
type: item
description: The objective of this study was to evaluate the chemical, physicochemical and sensory qualities of sesame milk. Sesame milk was extracted from its raw and roasted seeds by steeping the seeds in water by 1:5 at 4 °C for 4 hours. The water was then removed and the previous sesame seeds were mixed with water by 1:4 and then ground in a mixer for 10 minutes and filtered to obtain sesame milk. The results indicated that the total amount of solids in raw sesame milk compared to that of roasted sesame milk was significantly higher (P ≥ 0.05). However, roasted sesame milk significantly recorded greater values of moisture, total ash and crude protein. The study showed that the density of raw sesame milk and roasted sesame milk was the same. The raw sesame milk was more stable compared to roasted sesame milk after a day of storage at 4 °C. After three days of storage at 4 ° C, roasted sesame milk displayed higher stability. The raw sesame milk significantly recorded higher acidity compared to roasted sesame milk. The results of the sensory evaluation indicated that roasted sesame milk was significantly more acceptable in terms of taste, smell and flavor compared to raw sesame milk.
subject: Scientific Papers
  topic: section
creator: Muna Abdul salam Ilowefah
creator: Fathi Abu Bakr Al-Barakuli
creator: Mona Ali Saeed
rights: Copyright (c) 2020 Libyan Journal of Food & Nutrition
date: 2025-11-24
publication date: 2025-11-24

Effects of Germination on Functional Properties of Rye and Wheat Flours
type: item
description: Germination affects functional properties of grains, which determine their ultimate use as food additives. Accordingly, the aim of this study was conducted to germinate wheat and rye grains and study the effects of this process on their functional properties. Rye and wheat grains were germinated and the samples were taken after the first, second and third days of germination. Then, samples were ground and stored at 4 ºC . The results showed an insignificant increase in the ability to bind water for rye flour, while for wheat flour it significantly increased after 72 h of germination. It was also noticed that there were no significant differences in the ability to bind oil between raw and germinated rye flours. Whereas, wheat flour germinated for 72 h recorded a significantly (P< 0.05) higher value (2.27 g/g) to bind oil compared to the raw one. The results indicated a significant decrease in the ability to swell for both rye flour (63.43%) and wheat flour (63%), after 72 h of germination. Germinated rye and wheat flours showed a significant increase (P <0.05) in the foam ability by 100% and 69.23%, respectively, after 72 hours of germination period. The study demonstrates that the highest solubility for both wheat and rye flours was after 24 h of germination (1.8 and 1.9%, respectively). Germination decreased the bulk density of rye and wheat flours after 72 h. Germination showed significant enhancement in the functional properties of rye and wheat flours, and thus they can used as functional ingredients.
subject: Scientific Papers
  topic: section
subject: Rye, wheat, flour, germination, functional properties
  topic: keywords
creator: Sanaa Saad Abdullah
creator: Marwa Alsadiq Younis, ‎
creator: Mona Abdulsalam Lowefah
creator: Abu Alqasim Almabrouk Okasha
creator: Fathi Abubakr‏ ‏Albarakuli
rights: Copyright (c) 2020 Libyan Journal of Food & Nutrition
date: 2020-12-01
publication date: 2020-12-01

Determination of Fluoride Ion in Different Samples of Teaand Coffee Circulating in the Libyan Market Using FluorideSelective Electrode
type: item
description: Tea and coffee are one of the most popular drinks in the world due to its many and varied benefits. It is known that the content of fluoride in tea leaves reaches to 400 mg / kg, but its concentration in tea infusion drinks after preparing tea ranges between (0.5 - 1.50 mg /L), and the amount of fluoride in a single cup of tea does not depend only on its size, but also depends on the type of tea, the amount used, and the period of steeping, whether it is boiled or if the tea was prepared in advance with water containing fluorine. 58 different brands and types of tea, coffee and Nescafe were collected from Libyan Market, where they were dried and a certain weight was taken, after that, the process of boiling tea and coffee was carried out at a temperature of 100 oC and at four different time periods where each sample was repeated three different times, and was finally measured by (Ion Meter). The obtained results showed that the concentration of fluoride ion in ordinary red tea is higher than the concentration of it in regular green tea, exception of Chinami green tea infusions, the concentration of fluoride in it (1.526±0.032 mg /L) and was higher than other samples of regular green and red tea infusions. The concentration of fluoride in the sachet tea syrup (tea bags : red, green, and flavors) was close, so the highest concentration of it was in red LOYD tea sample (0.66 ±0.01 mg /L), and the lowest concentration of it was in Ahmed tea with chamomile and lemon flavor (0.198±0.01 mg /L), and the lowest concentration was in coffee BON AROMA branded Nescafe (0.0065±0.0005 mg /L) and the highest concentration in INTE NSO GOLD branded Nescafe coffee (0.0192±0.0004 mg /L). The results also showed that the time factor does not affect the concentration of fluoride ion after preparation the tea and coffee, as it was found that the fluoride ion may be released quickly from the tea leaves when boiled in water more than 10 minutes. The results obtained from this study showed t…
subject: Scientific Papers
  topic: section
subject: النسكافية.
  topic: keywords
subject: ، القهوة،
  topic: keywords
subject: الطرق الجهدية
  topic: keywords
subject: الشاي
  topic: keywords
creator: Mahasn Saleh kubbat
creator: Nabil Omar Attia
creator: Abdunnaser Etorki
rights: Copyright (c) 2020 Libyan Journal of Food & Nutrition
date: 2020-12-01
publication date: 2020-12-01

The Role of Libyan Criminal legislator in Safeguard the Community Health for the Child in Food and Nutrition
type: item
description: The content of this research is summarized in studying the position of the Libyan criminal legislator towards establishing criminal protection for the general health of the child in one of its aspects related to food and nutrition, and that is in two types of criminal protection, the first type and concentrated in general legislation that addresses all groups of society without any specificity or exception, in When the second type is concentrated more precisely in basic legislation and special legislation, especially what is related to the protection of the child himself. this study aimed to present and sense the extent of the Libyan legislator’s interest in protecting the child in its most important health components, "food and nutrition". That interest in studying the entire criminal policy, which was supposed to have been guaranteed by the Libyan legislator, for the child in the same context.
subject: Scientific Papers
  topic: section
subject: criminal policy.
  topic: keywords
subject: food and nutrition
  topic: keywords
subject: Libyan criminal project
  topic: keywords
subject: Child protection
  topic: keywords
creator: Aboubaker Amhmed Ahteewish
rights: Copyright (c) 2020 Libyan Journal of Food & Nutrition
date: 2020-12-01
publication date: 2020-12-01

Evaluating the University Community Awareness of Fried Foods and the Risks of Repeated Use of Frying oils
type: item
description: The study aimed to evaluate the degree of awareness among the university community (employees, students, and teaching staff) of Nalut University to the risks of fried foods and the used frying oils. The study included the following colleges: (Law, Education, Medical Technology, and Engineering). The study depended on the descriptive analytical approach to data, which relied on the distribution of 294 closed questionnaires. The results of the study showed that the degree of general awareness is good, with weighted mean was 1.99 and a percentage of 68.58%, as it showed, that 59.18% of the university community does not realize that excessive eating of fried foods, increases the levels of harmful low-density lipoprotein, whereas 54.08% are unaware of any information about free radicals and their risks. The percentage of those who used oil more than once to save economically, were approximately 63.60%, where 41.8% do not know that the used oils frying affects some health aspects. The results of the statistical analysis also showed significant differences at the level of significance (p<0.05) over the awareness of the study sample towards eating fried foods and used frying oils, and statistically significant differences were found at the level of significance (p<0.05) between the personal variables each one, On the other hand, the results of the statistical analysis also showed a positive correlation between the personal variables represented in (Gender, Age category , Job, Educational level, and Income category with the degree of awareness of the university community, which, the value of the Spearman correlation coefficient was 0.460, that was statistically significant at the level of significance (p <0.01).
subject: Scientific Papers
  topic: section
subject: frying oils
  topic: keywords
subject: fried foods
  topic: keywords
subject: health risks
  topic: keywords
subject: consumer awareness.
  topic: keywords
creator: Nagi Saleh Warregh
creator: Naji Elhadi Aborus
rights: Copyright (c) 2020 Libyan Journal of Food & Nutrition
date: 2020-12-01
publication date: 2020-12-01

Estimating of Pollution by Elements of Cadmium and Lead in Water Wells in Some Areas of Al-Ajailat City
type: item
description: This study aimed to estimate drinking water contamination with the elements of cadmium and lead in water wells in some areas of Al-Ajailat city, where 100 samples were collected at a rate of 10 wells in ten areas of Al-Ajailat city, which were: Al-Ghulmiah, Ghout Al-Dis, Al-Duraniyah, Jnan Atiya, Saniyet Khumilaj, Al-Afran, Al-Hamam Alsiyahe, Al Zarmagah, ,Al Wali Abu Ajila and downtown areas. The results of the analysis in which the spectral absorption device (Atomic Absorption) was used in the laboratories of the Department of Environmental Engineering, Faculty of Engineering, University of Sabratha, showed that the water samples from all walls under study areas were free of cadmium. The results also showed that the lead element concentration in the areas under study was an average of: 0.12, 0.12, 0.15, 0.17, 0.13, 0.20, 0.30, 0.29, 0.33 and 0.35 ppb depending on the regions respectively. The results showed that using the statistical analysis (ANOVA one way) at a significant level (P ≤0.05), that the highest concentrations were found in the wells of the Al Wali Abu Ajila and downtown areas (Alsuwg(. As shown through the results obtained They should concentrate the elements of cadmium and lead within the permissible limits according to the Libyan standard specification L.S.S 10 for drinking water issued by the National Center for Standardization and Standards for the year (2016). Also, according to the WHO drinking water quality specification (WHO, 2004).
subject: Scientific Papers
  topic: section
subject: quality of water.
  topic: keywords
subject: Groundwater,
  topic: keywords
subject: heavy metals
  topic: keywords
subject: contamination
  topic: keywords
subject: Al-Ajailat
  topic: keywords
creator: Sanussi Ahmed Ali Albie
rights: Copyright (c) 2020 Libyan Journal of Food & Nutrition
date: 2020-12-01
publication date: 2020-12-01

Evaluation of some Quality Characteristics for Pasta Brands Offered in Tarhuna Markets.
type: item
description: This study was conducted to evaluate a various types of pasta offered in some markets of Tarhuna region. fourteen types of pasta exhibited in the markets were collected, Some data on the labeling card of the samples been evaluated and compared with the Libyan Standard Specification (No3, 2008) for pasta. The results shown that 7.14% of the samples were not conforming to net weight, whereas 14.29% of the samples were not Airtight packaging and affected with handling, 92.86% of the pasta samples were made from durum wheat semolina, and 7.14% were made from soft flour. the results of questionnaire which conducted that included 100 individual of the aforementioned region showed, that 1% of the total study individuals not consumed pasta, 78% preferred pasta trade mark spiga, and 21% preferred pasta trade mark al'amira. The average consumed of pasta as a meal were five times at a week. The results of chemical analyzes for every 100 grams of pasta, the beads pasta of spiga, the beads pasta of al'amira, the spaghetti of spiga and the al'amira spaghetti, showed that the content percentage of moisture and ash were (9.42, 10.62, 10.09, 10.30%), (0.94, 1.05, 1.0 and 1.02%) respectively. The statistical analysis was shown clearly significant differences between the beads pasta of spiga and with the rest of the other types in the moisture and ash content .
subject: Scientific Papers
  topic: section
subject: ، الرطوبة
  topic: keywords
subject: ، الرماد
  topic: keywords
subject: سباجيتي
  topic: keywords
subject: المكرونة
  topic: keywords
creator: Abdussalam Salem Nuwara
creator: Miftah Khaleel Alati
rights: Copyright (c) 2020 Libyan Journal of Food & Nutrition
date: 2020-12-01
publication date: 2020-12-01