Short Notes On Development Of Malaysian Sauces, Seasonings And Condiments (Part 3)

Note : 11
Source : Fish-based
Food Item : Pekasam
Nature Of Food : Pekasam is a fermented product of fresh water fishes. It is a popular traditional fish condiment. Cleaned fish was mixed with 20% salt and left overnight followed by the addition of 20% carbohydrate then undergone anaerobic fermentation for one month.

Acid lactic bacteria acted on the sugars from the break down of carbohydrate to produce lactic acid, which reduce pH of the fish to 4.0 – 5.8.

A fast method was later developed whereby the saturated brine was used instead of salt together with other ingredients and the fermentation took place within 2 -3 weeks.


Note : 12
Source : Fish-based
Food Item : Sambal bilis
Nature Of Food : Freeze drying produced instant sambal bilis that is easy to reconstitute and serve. Transportation and storage costs are lowered, as the products are compact and light weight. The product requires no refrigeration and has long stability compared with fresh or frozen foods.

Freeze dried sambal ikan bilis developed had a protein content of 19.94% and 22.24% of fat.


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Short Notes On Development Of Malaysian Sauces, Seasonings And Condiments (Part 2)


Note : 6
Source : Fish-based
Food Item : Fish sauce / Budu
Nature Of Food : Budu is a thick dark coloured sauce obtained by fermenting 2 -3 parts of anchovies with 1 part of salt for 3 -12 months. Higher salt will slow down the fermentation process but produce a product with a better flavour and odour.

The pasty semi-fluid mass obtained after fermentation is mixed and boiled with palm sugar (30%) and tamarind (10%) before bottling. The product should contain not less than 15% NaCl and 5% protein. For the production of clear fish sauce, filtration process is required.

Budu is commonly used as a dipping sauce for baked fish and vegetables and eaten with white rice. Slices of fresh onions, ginger, bird’s chilli and lime juice add zest and piquant to the sauce.

It is also used as a seasoning to a variety of seafood and vegetable dishes such as vegetable salad (nasi ulam) and vegetable rice congee (bubur lambuk).


Note : 7
Source : Fish-based
Food Item : Shrimp paste / Belacan
Nature Of Food : Shrimp paste is used widely in Malaysian cookings especially in the hot and spicy dishes such as sambal and red-hot sauce or tumis.

This product was obtained by salt fermentation (10%) of small shrimp followed by partial drying, mincing, anaerobic fermentation and followed by repeated fermentation, mincing and sun drying until a desired texture and aroma was obtained. The process usually took 4 - 6 weeks.

The product is shaped into round, cube or rectangular forms and sun-dried to dry the surface moisture before packing. The amino acid profile of the shrimp increased after fermentation while microbial count decreased from 10⁵/g to 10³/g. Chemical composition of belacan was analysed to be 27.25% moisture, 28.00% ash, 37.50% protein and 0.60% fat with pH of 7.4 – 7.6.

Powdered and granulated belacan was produced by subjecting the wet belacan to drying and powdering or drying and agglomeration process. The product should contain not less than 15% NaCl, 30% protein and not more than 40% moisture and 30% ash.


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Short Notes On Development Of Malaysian Sauces, Seasonings And Condiments (Part 1)


Note : 1
Source : Fruit-based
Food Item : Fruit sauces
Nature Of Food : Suitable fruits for hot sauce were pineapple, papaya,banana, manggo and soursop. Other ingredients used were chilli, acid, sugar, starch, garlic, gum, salt and water. The sauce is suitable as a dipping sauce for fried fish or fried chicken and also can be utilized as an ingredient in rojak sauce or in preparing savoury dishes like asam pedas, sambal tumis, sweet sour dishes, ginger chicken, cube fish and crispy bean curd slices. 

For dessert sauce, the suitable fruits were pineapple, papaya and manggo with the addition of other ingredients such as fat, sugar, starch, gum and salt. It is sweet and moderately thick and can be utilized as topping for pancake, muffins, som-som and steam sponge cake. 

The pH of the fruit sauces range from 2.5 – 3.5 and the brix range from 41° – 45° depending on the fruit used.


Note : 2
Source : Fruit-based
Food Item : Tamarind sauce
Nature Of Food : The basic formulation uses tamarind extract, modified starch, salt, caramel, sugar, pepper, garlic, MSG, sodium benzoate and acetic acid. The final product had a pH of 2.9 and soluble solid of 33° brix.

The sauce could be used as a flavouring during cooking or as a dipping sauce for seafood products as well as barbeque sauce for beef or chicken. Tamarind extract must be filtered finely to obtain a good texture and the sauces need to be heated up to 90 – 100 °C to kill off yeast, mould and other microorganism present in the raw materials. The use of hot water for extraction resulted in a more sour extract as well as a higher recovery.


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Discovering Malaysian Fruits



Name/Botanical Name : Watermelon / Citrullus vulgaris
Nature : The watermelon has either deep red or bright yellow flesh. Chilled watermelon juice is a soothing thirst-quencher. The fruit has high contents of vitamins and essential minerals.

Name/Botanical Name : Durian / Durio zibethinus
Nature : Commonly refered to as the “King of Malaysian fruits”, the durian is sought and savoured with passion by lovers of the fruit. Its smooth and creamy yellow or white pulp is strongly flavoured and sharply aromatic. It is rich in vitamins.

Name/Botanical Name : Ciku / Achras sapota
Nature : The flesh is often of a deep brownish hue with fine texture. It has a distinct sweet flavour to complement any dessert serving. Ciku has high vitamin and mineral content.

Name/Botanical Name : Papaya Exotica / Carica papaya
Nature : A perennial favourite rich in vitamins A and C, the papaya is popular for its sweet, extremely succulent flesh. A tantalising dessert, especially when served chilled.

Name/Botanical Name : Rambutan / Nephelium lappaceum
Nature : The red or yellow rambutan which contains vitamin C and essential minerals is an especially refreshing treat! Its soft, translucent flesh is sweet and juicy. Particularly welcome in hot weather!

Name/Botanical Name : Pineapple / Ananas comosus
Nature : The crown and triangular-shape give the pineapple an instantly recognizable appearance. The juice is a very popular and refreshing drink. It is also a good natural source of vitamins and minerals.

Name/Botanical Name : Starfruit / Averrhoa carambola
Nature : This extremely refreshing and juicy fruit has translucent attractive flesh with a distintive flavour. Its deep ridges produce delightful star-shaped cross-sections, making it a popular choice for fresh fruit presentations. Starfruit is also very rich in vitamins and essential minerals. Two fruits a day provide one with a daily intake of potassium of 600 mg.

Name/Botanical Name : Guava / Psidium guajava
Nature : The guava has a pleasant crunchy texture. It can be eaten fresh or blended and served as a refreshing juice. Guava is a good natural source of vitamins and minerals.


Name/Botanical Name : Pomelo / Citrus grandis
Nature : The biggest of all citrus fruits, the pomelo is divided into 10 to 15 segments of juice-filled sacs. It is usually sweet and juicy.

Name/Botanical Name : Manggo / Mangifera indica
Nature : Full of goodness and rich in vitamins A and C. Malaysian manggoes come in different shapes, sizes, textures and tastes. The pulp is slightly fibrous, succulent and firm. Manggoes are eaten fresh or chilled as dessert. Manggo nectar is a rich and exquisitely flavoured beverage.

Name/Botanical Name : Duku Langsat / Lansium domesticum
Nature : Clustered in bunches, the duku langsat flesh is translucent and juicy. Eaten fresh, the duku langsat has a very delicate and sweet flavour.

Name/Botanical Name : Mangosteen / Garcinia mangostana
Nature : The mangosteen is the queen of Malaysian fruits. Enclosed in the rind are snowy white segments with a sweet pleasant flavour. Mangosteen contains vitamin C and essential minerals.

Name/Botanical Name : Jackfruit / Artocarpus heterophyllus
Nature : The jackfruit which is rich in vitamins is among the larger fruits cultivated in Malaysia. The golden flesh around the seed is succulent and has a distinctive taste.
  
Name/Botanical Name : Cempedak / Artocarpus chempedan
Nature : A native fruit of Malaysia, the cempedak exudes a distinctly strong smell. The waxy and golden yellow flesh is sweet and has a pleasant aroma. It can be eaten fresh, fried or processed into juice.
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Summary Of Priority Herbs In Malaysia


SUMMARY OF PRIORITY HERBS IN MALAYSIA

 Name/Scientific Name : Tongkat Ali / Eurycoma longifolia
Family : Simaroubaceae
Usage : Health tonic for after childbirth, aphrodisiac and antidotes. Products to treat for jaundice, diarrhea and dysentery.

Name/Scientific Name : Pegaga / Centella asiatica
Family : Umbelliferae
Usage : Product for skin care, Health food, Herbal tea. Antioxidant.

Name/Scientific Name : Mengkudu / Morinda citrifolia
Family : Rubiaceae
Usage : Health drink/tonic, Products for skin and hair care, Antioxidant.

Name/Scientific Name : Dukung Anak / Phyllanthus amarus / niruri / urinaria / debelis
Family : Euphorbiaceae
Usage : Products to treat jaundice, stones in kidney, diabetes, high blood pressure, pancreas and bites from poisonous animals.

Name/Scientific Name : Kacip Fatimah / Labisia pumila
Family : Myrsinaceae
Usage : After birth care, Products for treating dysentery and flatulence.

Name/Scientific Name : Halia / Zingiber officinale
Family : Zingiberaceae
Usage : Health drink/tonic, Products for treating congestion, sooth sore throats and relieve headaches and body aches.

Name/Scientific Name : Misai Kucing / Orthosiphon stamineus
Family : Lamiaceae
Usage : Products for treating kidney stones, gout, diabetes and nephritis.

Name/Scientific Name : Hempedu Bumi / Andrographis paniculata
Family : Acanthaceae
Usage : Products for diabetes, high blood pressure,enhancement of health and immune function. Health tonic.

Name/Scientific Name : Mas Cotek / Ficus deltoidea
Family : Moraceae
Usage : Health tonic for women.

 Name/Scientific Name : Limau Purut / Citrus hystrix
Family : Rutaceae
Usage : Tonic drink for refreshment, food flavouring, Products for treating worm, antibacterial, anti-histamine, anti-spasmodic and hypotensive activity, Essential oils for aromatherapy and perfumery.

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Bread Variety


Bread Variety
Today the German Bread Register lists 3,100 types of bread. Tomorrow there will be a few more. And yet this 7,500-year-old basic foodstuff only consists of flour, water and yeast. There are two main reasons for the unequalled range of bread varieties in Germany. For centuries the country consisted of many small states, each of which developed its own bread culture. Today only master bakers are allowed to open a bakery, and the master crafts-man’s examination includes baking bread based on the candidate’s own recipe.


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What You Need To Know About Food Additives


WHAT YOU NEED TO KNOW ABOUT FOOD ADDITIVES

Definition
Food additives are substances that are intentionally introduced directly to food to improve quality, presentation (texture, consistency, appearance), flavor, odour, taste and storage life but does not include vitamins and minerals. It also has technological function in the preparation or processing of a food.

Food additives should not be confused with contaminants, which are not intentionally added to food. Contaminants include such substances like heavy metals and pesticide residues.

Background
For hundred of years it has been common practice to add to food in various ways to help preserve, flavor, blend, thicken or color food. Our ancestors have long used salt to preserve fish and meat, spice to add taste to food, while egg yolks have been frequently used as a means of combining water and oil. Vinegar and sugar have been used as food additives to preserve fruit and for making pickles.

In more recent times the range of additives in common use has been increased for a number of reasons:
  • To offer consumers a wider choice of food
  • To ensure that food food stays wholesome until it is eaten
  • To make food look more appetizing and easier to prepare
  • To keep prices down by prolonging shelf life
Without food additives the system for marketing food as we know today could not exist.

Types of Food Additives

Preservatives
Preservatives are used to control the growth of mould, bacteria and yeast and therefore increase the shelf life of food. Some preservatives are traditional such as sugar, vinegar and salt and these are widely used in the food industry. In addition, permitted preservatives help to protect consumers from micro-organisms that causes food poisoning.

Colouring substances
Colour make food appealing and help to stimulate appetite. When natural color are lost in the preserving process, as it often is, manufacturers choose from a range of permitted colors to improve the appearance of their products. Most food colors are derived from natural substances.
Flavouring enhancers
Herb and spices have been used for centuries to flavour food. In the food industry, many flavours, either natural or nature identical, are added in minute amaouts. This include the flavour enhancer monosodium glutamate (MSG), which is used mainly in savoury foods such as dried soup, stock cubes, sauces and etc.

Antioxidants
When any food containing fat or oil is exposed to air for a long period, the oxygen in the atmosphere will make it go rancid unless antioxidant is used. Besides helping to keep food fresh, antioxidants have an important role to play in conserving vitamins, in particular vitamin A.

Food Conditioners
Food conditioners are added to food for a technological purpose to obtain the desired food. This includes:
  • Emulsifiers and stabilizers
Emulsifiers are used to make smooth mixture ingredients such as oil and water which normally separate. While stabilizer prevent them from separating again. They are used in products such as low fat table spread, ice cream, mayonnaise, sauces and instant dessert. Some emulsifiers and stabilizers also function as thickeners. Without these, nutritionally desirable products such as low fat table spread could not be made.
  • Antifoaming agents – to stop liquids from becoming frothy
  • Acidity regulators – to control the acidity and alkalinity of food
  • Anticaking agents – to stop powder from going lumpy
Misconceptions About Food Additives
Concerns about chemicals – Some people believe that food additives are chemicals and therefore they should be banned. In the context of food science, the term ‘chemical’ is meaningless because air and water; glucose and salt are chemicals in the same way food additives are. The important point to note is that many of the food additives used occur naturally. For example :
  • Pectin which is used to set jams is taken from plant
  • Lecithin which is used to prevent food separation is obtained from egg yolk
  • Other natural additives include caramel as color, vitamin C as antioxidant, agar from seaweed as stabilizer etc.

C4 : FOOD PROCESSING 002
Source: FQCD, MOH, JICA

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GMF Detection Kit


GMF DETECTION KIT

Introduction
Among application of biotechnology to food is generic modification (GM), also known as genetic engineering, genetic manipulation, gene technology or recombinant DNA technology. The collective term “Genetically Modified Organisms” or GMOs is used frequently in regulatory documents and in the scientific literature to describe plants, animals and microorganisms which have had DNA introduced into them by means other than by combination of an egg and a sperm or by natural bacterial conjugation.

With the increase availability of genetically engineered products, especially their usage as food, it becomes a necessity to have the proper techniques for the identification of such materials as a means for controlling adherence to safety requirements and other regulations. Legislation was enacted worldwide to regulate the presence of genetically modified organism (GMO) in food and food ingredients. The procedure obliges the development of a reliable and sensitive method for GMO detection in order to verify its compliance with local act and labeling requirements.

Plymerase Chain Reaction (PCR) has already been proven as a good analytical method for the detection of specific target gene or DNA fragment in many diagnosis applications, through its simplicity, specificity and sensitivity. In this invention, the PCR technology was successfully used to produce GMO detection kit for etecting foods and food ingredients that contained genetically modified soya bean. This detection kit can be applied reliably with repeatability, and is well suited for the use within a framework of statutory control activities with respect to labeling obligations, surveillance and monitoring.

Description of Invention
The invention utilized the PCR technology in detecting the presence of specific DNA sequence of transgene in the tested sample that contained genetically modified organism. The unity of this invention was based on two set of primers concurrently in a single PCR reaction in order to target both the transgene as well as the soya bean gene.

The primer set targeted at the transgene was designed based on the 35S promoter sequence, the common promoter DNA sequence for various types of transgenic soya bean. While the primer set targeted at the soya bean gene was the single copy internal gene. Since the detection kit was also aimed for GMO detection in processed foods, it was designed to target the PCR fragment size at about 150bp, thus enable it to detect the broken DNA fragment caused by the extreme condition in food processing.

C5 : NEW INVENTION 003
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Disposable Immuno-Sensor For Detection Of Antibiotic Residues In Livestock Produces


DISPOSABLE IMMUNO-SENSOR FOR DETECTION OF ANTIBIOTIC RESIDUES IN LIVESTOCK PRODUCES

Introduction
Most of the antibiotic products were originally introduced to improve human and animal health. Abuse of these antibiotic can have harmful effects on animal and humans, where it can accumulate in animal tissues and can enter the food chain once the animal is slaughtered. Various regulatory bodies have acted to control the use of these antibiotics in farming and subsequently creating the need for sensitive, reliable, cost-effective methods for the detection of antibiotics. Simple disposable electrochemical immuno-biosensor using screen-printed electrode (SPE) coated with antibodies was developed for antibiotic detection. This innovation was found to be more efficient, sensitive, specific and simple to use. It is capable of handling many samples at lower costs. The innovation is also very useful in development of commercial biosensor for quick detection of chemical residues in poultry and other livestock meat.

Description of Innovation
This innovation is based on the specific antibody against streptomycin antibiotic that was coated on the surface of the screen printed electrode which was connected to the electrochemical analyser (potentiostat), together with a Ag/AgCl reference electrode and a Pt auxiliary electrode. The three electrodes were placed in a stirred 5 ml vessel. The electrodes were operated using the cronoamperometric method, which has time base modes in seconds.

The major advantages of SPE coated with antibody are:
a) Antibodies are in a more stable environment upon immobilization in the polymeric framework, thereby creating a stage and thus protecting the antibody from aggregation and unfolding on the surface of the SPE.

b) Antibody could recognize specifically their antigens. Thus in this case coated SPE could detect their specific antibiotics.

C5 : NEW INVENTION 002
Source : http://www.mardi.my
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Kenaf Seed Thresher


KENAF SEED THRESHER

Background
Kenaf is grown from seed and a large quantity of seed supply is needed for commercial production. Kenaf seed production is labour intensive especially in the harvesting and seed processing aspects. Besides, threshing kenaf seed causes severe skin irritationto the field workers. Mechanization of seed production is needed to overcome some of these constraints. A seed threshing machine is recommended to facilitate smallholders to solve labour problems, reduce seed production cost and skin irritation problem.

Description of Innovation
A seed thresher machine, modified from a soya bean thresher, has a small 4-stroke gasoline engine, 2.7 HP Robin EY15 as main power source. It is designed to thresh kenaf seed. The machine has three unique mechanical processes:

# The first process comprises two closed range spike-tooth cylinders with adjustable threshing space for pulling function of kenafstems and at the same time threshing the capsules at a rotation speed of 230 rpm. The adjustable space is supported by 2 pairs of springs to accommodate various sizes of kenaf stems.


# The second process is to separate the seed from capsules usin a beater which hit the press capsules in the closed part at a spindling speed of 460 rpm. The seed is beaten out of capsules while the stumps are then pushed out from the thresher.

# The final process is cleaning. The seed, which have been beaten out, will fall down into the sieve which is located under the beater. The sieve screen filters the seed from the chaffs such as cores, capsules, leaves and other unwanted materials. The sieve is elongated to collect the seed, while the trash and debris are forced out together with the stumps. The machine is mostly recommended for seed crops harvested during dry season.


C5 : NEW INVENTION 001

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Bakery Products From Sweetpotato


BAKERY PRODUCTS FROM SWEETPOTATO

Background
Sweetpotato has long been planted for fresh food market. Processing has been small-scale, catering for the snack food market such as crisps, chip and crackers. Sweetpotato is also used in a variety of traditional cakes and local dessert, and to a limited extent as a thickener in sauces and a ‘body’ to products such as jelly grass and soya bean based drinks.

The main flour traded in the world is mainly wheat (98%). Bakery products were developed using sweetpotato flour to substitute wheat flour totally or partially.

Description of Technology
Sweetpotato tubers are first washed to remove dirt, sliced into match-stick (6 x 3mm) and soaked for 30 minutes in 0.2% sodium metabisulphite solution. It is then drained, spread on stainless steel tray, and dried at 50-60°C in a cabinet dehydrator until crispy. The dried products were ground and passed through a 300 µm sieve to produce sweetpotato flour.

Sweetpotato flour was used to replace wheat flour in the formulation of cakes, cookies and muffins. Bakery products developed used 100% sweetpotato flour in cakes, 57% in muffins and 53% in cookies.

Cakes, muffins and cookies developed from sweetpotato flour through partial or total substitution of wheat flour are of equal quality to that produced from wheat flour. It could be better especially for cakes made from sweetpotato flour. This maybe due to the lower bulk density of sweetpotato flour, compared to that of wheat flour which requires more fluid. Sweetpotato flour also has a softening effect on the texture of the product as it acts as a humectant. Since sweetpotato flour has higher vitamin A, C, E and dietary fibre than wheat flour, corn flour and rice flour, these bakery products from sweetpotato are more nutritious.


C4 : FOOD PROCESSING 001

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Banana Power


BANANA POWER

One of the benefits of living in a tropical country is that we are able to enjoy a bounty of delicious, healthy fruits. Among these many riches of the earth is the brightly coloured, cheery banana. Growing in bunches on a tree, they are easily picked and consumed – just peel and eat. The many different varieties of banana also mean that some can solely be used to create snacks – like the simple by tasty ‘fried banana’ and banana fritters that most of us have had since childhood.

But despite its unassuming, commonplace image, the banana is actually a great source of nutritional benefits previously unknown to the general public.

Besides containing vitamin C, it is quite well known already that bananas are rich in potassium. This mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body’s water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels, leaving the body open to the risk of high blood pressure and stroke. These can be re-balanced with the help of a high potassium banana snack.

Bananas are also rich in fibre, which can help restore normal bowel action, helping to overcome the problem without resorting to laxatives. A fibre-rich diet can also help cut down the risk of some cancers.

Those wanting to watch their weight can also take heart in the fact that bananas are low in fat, contain negligible saturated fat, have no cholesterol and are also low in sodium.

Munching down on bananas everyday can also do your body good in other ways. Bananas have a natural antacid effect in the body so if you suffer from heartburn, try eating a banana for soothing relief. Bananas are also high in iron, and can stimulate the production of hemoglobin in the blood, which helps in cases of anemia.

If you want a quick fix for flagging energy levels then you should try snacking on a banana. Containing natural sugars sucrose, fructose and glucose, a banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout.

Besides your body, can eating a banana also be good for your mind? It’s not as far-fetched as it sounds. In fact, eating a banana is an easy way to make you feel energetic and less prone to depression. This is because bananas contain tryptophan, a type of protein that the body converts into a chemical clled serotonin which is known to make you relax, improve your mood and generally make you feel happier.

The potassium contained in the fruit can also help keep the mind more alert and help people concentrate, which is an easy way to boost the brain before an exam or even before an important meeting. This is why most people choose to eat a banana for break snackfast or as a quick snack during the day.

If that’s not enough, banana can even help you quit smoking! The B6 and B12 vitamins they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.

Even the skin can be used for various purposes. The next time you get bitten by a mosquito, try rubbing the affected area with the inside of a banana skin if you don’t have insect bite cream. Many people find it amazingly successful at reducing swelling and irritation. Those keen on natural alternatives would also be interested to know that banana skin is also reputed to be a cure for warts! Just take a piece of banana skin and hold it (yellow side out) on the wart with a plaster or surgical tape.



C1 : AGRO INFO 004

Source : Manja Delight
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Fresh Cut Fruits


FRESH CUT FRUITS

Fresh cut fruits is a product ready to be eaten fresh. This product is very convenient to handle and maintains freshness, retains flavor, aroma and its nutritional value.

The operations involved in preparing fresh cut fruits are basically depend on the type of fruits and how the fruits are normally being consumed. For fresh cut pineapple the operation involved are cleaning, trimming the crown and peduncle, skin peeling, cutting according to size, immersing in solutions containing calcium chloride, sodium chloride and acid ascorbic followed by draining and packing. For durian, jackfruits and citrus the operation involved are cleaning, precooling, removing the skin and packing the fruitlets.
Polypropylene container with lid is suitable to be used for retail packing of fresh cut fruits. The use of these containers at low temperature will create specific atmosphere around the produce, which will slow down respiration. Polypropylene container is easy to handle and stacking is possible.

Thermal freeze packing is suitable to be used for bulk packing for fresh cut fruits during storage and market distribution. The temperature inside thermal freeze packing can be maintained at low level depending on the surrounding temperature. For fresh cut pineapple the shelf life at 2°C was 14 days, 7 days at 10°C and 2 days at 25°C. However, durian and jackfruits can be stored for 21 days at 2°C, 7 days at 10°C and 2 days at 25°C.

C1 : AGRO INFO 003

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Why Eat More Fruits ?


WHY EAT MORE FRUITS ?

01) It’s the perfect snack – at any time of day
02) It’s quick and handy
03) It’s really tasty – there’s a favourite for everyone and lots to choose from
04) It’s almost fat free
05) It’s the natural, healthy way to keep hunger at bay
06) It’s good value
07) It’s full of vitamins and minerals
08) It contains micronutrients, phytochemicals and antioxidants
09) It’s high in dietary fibre

Recommendation for daily intake of fruit is more than 400 grams per person per day or about 150 kg per person per year.


C1 : AGRO INFO 002

Source : FAO / WHO Expert Consultation 2003

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Vitamin Supplements Not Answer


VITAMIN SUPPLEMENTS NOT ANSWER

People hoping vitamins can protect their hearts need to eat healthy foods instead of popping pills, said the American Heart Association. A review of studies on whether supplements can reduce heart disease risk shows they have virtually no effect, the group said.

“At this time, there is little reason to advice that individuals take antioxidant supplements to reduce their risk of cardiovascular disease,” said Penny Kris-Etherton, a professor of nutrition at Pennsylvania State University who led the study.

Antioxidants are molecules that work to reduce the damage done to cell and to DNA by free radicals – charged chemical particles found in the environment and caused by everyday biological processes.


It is clear that foods rich in antioxidants can reduce the risk of cancer and heart disease, and scientists have been working to isolate the particular compounds responsible. Vitamins A and C are antioxidants.

But several studies have shown that people who took antioxidant supplements did not have a lower risk of cancer or heart disease, and one study showed that male smokers who took supplements actually had a higher risk.

“The American Heart Association continues to promote a diet rich in fruits, vegetables, whole grains, fish,legumes, poultry and lean meats to derive antioxidant vitamin benefits,” the group said.

C1 : AGRO INFO 001
Source : Reuters, in News Straits Times, 5th August 2004
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