Vol. 2 No. 1 (2024)

Sarcopenia is the loss of muscle mass and strength, or both, and physiological functions through aging. Early detection of muscle weakness results in better care and interventions regarding dietary habits and protein intake in older adults. The objective of this study was to investigate the prevalence of sarcopenia in a Pakistani population and to correlate dietary habits and lifestyle with the prevalence of sarcopenia. A sample size of 150 individuals, both male and female, of age sixty and above was used. Cardiovascular disease and renal failure patients were excluded. The research field was the community of Lahore. Muscle power was calculated using a handgrip strength dynamometer, and gait speed was calculated using a pedometer. After screening, muscle mass was calculated using bioelectrical impedance analysis, from which sarcopenia was diagnosed. In the age group of 60–65 years, 123 individuals (82%) had low muscle strength and 93 (83%) had low muscle mass. In the age group of 66–70 years, 15 individuals (83.3%) had low muscle strength. In the age group of 71–75 years, 9 individuals (90%) had low muscle strength. The percentage of low muscle strength in the age group of 76+ years was 100%. The percentage of severe sarcopenia was 6%, and moderate sarcopenia was approximately 10% for individuals 60 years of age and older. The prevalence rates of sarcopenia were 21.53% in males and 11.76% in females. Sarcopenia is an emerging health issue in older adults, and early detection and lifestyle modification will lead to a better health outcome and correlate dietary habits and lifestyle with the prevalence of sarcopenia.

The impact of different pre-treatment methods, namely germination and hydrothermal treatment, on the proximate and physiochemical properties of kodo millet, barnyard millet, and little millet were investigated in this study. This study involved subjecting these millet varieties to various conditions in each pre-treatment method. In germination, the soaking time was varied with three time periods, which were 4 h, 6 h, and 8 h, followed by germination for 48 h. For hydrothermal treatment, the soaking time and temperature were constant, but the steaming times were 10 min, 15 min, and 20 min. In germination, the protein, moisture, and energy contents increased, while the fat, ash, and carbohydrate contents decreased. In hydrothermal treatment, the protein, fat, and ash contents decreased, while the moisture, energy, and carbohydrate contents increased. In germination, the L values increased and the a and b values decreased, while in hydrothermal treatment, the L values decreased and the a and b values increased. These findings shed light on the effects of these pre-treatment methods on the nutritional and physiochemical composition of millet varieties, providing valuable insights for further research and potential applications in the food industry.

The oligosaccharide and monosaccharide contents of different varieties of Rehmannia glutinosa were compared to explore the difference in the oligosaccharide and monosaccharide contents in different varieties and to provide a scientific basis for formulation of product quality standards of Rehmannia glutinosa. The contents of fructose, glucose, sucrose, raffinose, and stachyose were determined via high-performance liquid chromatography. The total sugar content in the fresh Rehmannia glutinosa varieties in descending order was as follows: Beijing Tuodu 3 > Huaifeng > Jinjiu > Huaizhong 1 > Beijing 3. The total sugar content in the raw Rehmannia glutinosa varieties in descending order was as follows: Jinjiu > Huaifeng > Beijing Tuodu 3 > Beijing 3 > Huaizhong 1. The stachyose content was the highest among the five oligosaccharides. The total sugar content in the Beijing Tuodu 3 variety was the highest among the fresh Rehmannia glutinosa varieties, and the total sugar content in the Jinjiu variety was the highest among the raw Rehmannia glutinosa varieties. There were significant differences in the oligosaccharide and monosaccharide contents among the different varieties.

Anthocyanins are a kind of glycoside derivatives with C₆-C₃-C₆ as the skeleton widely existing in various fruits and vegetables. In addition to giving food its bright color, anthocyanins have a variety of biological health effects on the human body. In this paper, the structure, distribution, and content of anthocyanins and the research progress of anthocyanins and their metabolites on intestinal microbiological regulation in recent years were reviewed in order to provide a theoretical basis for further development of nutritive and healthy food rich in anthocyanins.

Food insecurity is a critical global issue, but it is far more visible and challenging to address in Africa. Millions of Africans suffer from hunger and malnutrition. Food security programs are an essential part of human survival, and for that to happen, food that is nutritious and safe must be readily available to people. A society that will be well fed requires not only a strong policy framework but also institutional reforms that promote production and make agriculture more attractive to young people. In this context, sustainable production of banana crops could play a critical role in Africa’s food security and advance economic growth. Bananas have an important position in human nutrition all over the world; they are a staple fruit consumed by many. A banana is a storehouse for minerals, vitamins, and carbohydrates and is regarded as a reserve of energy. It has a great prospect for foreign earnings through exports. The continuous growth in Africa’s population, with its attendant increase in food demands, calls for a radical transformation in its agricultural production system. There are land and human capital resources that could be engaged. The estimated cultivable land mass in Africa for banana production is estimated to be around 50 million hectares, with over 60% of its population below the age of 25. Africa could achieve a decent society that is free from the burden of hunger and attain economic prosperity by leveraging on massive banana production for local needs and exports. Bananas have enormous potential as a recipe for food security and economic prosperity if well harnessed.