The feeling after our food fair-I

Before food fair, we felt so stress and hard but after food fair we felt it was easy and playful. Honestly, it was a good memories for me ^.< . Now quite miss it.Hahaha…We had 3 assignments in food fair which were Nutrition and Metabolism (NM), Food Processing and Preservation (FPP) and Food Microbiology (FM). At first, I need thank to Mr. Henry Chang Chuan Yuan. This is because he helped us a lot for FM’s assignment. At the first day of food fair, we had new food development for FPP and presentation for FM. There were 4 group members for FM but 3 of it who is Jia huan, Vivi and me were busy for FPP. Therefore, Henry stayed in front of FM poster and worked hard for it. I remembered that Dr Ivan was the one of lecturer and asked a hard question about the factory that produce cans. At that moment, Jia huan, Henry and I were kept quiet because we didn’t know how to answer and just smiled. Jia huan and I worked hard to promote our new food product which was sweet potato biscuits. It was good taste. Wey lim, you should try it. In the end, we sold out our entire product for RM 354. We were proud of it. For the second day, we so relaxed compare to the first day. We just need to present our poster for NM. We made a video about sweet potato versus persimmon. This video attracted so many people had a look on it and laughed so happily especially Dr. Hon. She so enjoyed on it.hehehe…We won the best presentation of poster because of our video. We felt what we did was worth…Peace~~~~

The feeling after our food fair-II

Share some pictures of food fair on first day with you,

Decoration for booth of FPP

Finally sold out....Yipee~~~

Group members for FPP

The poster of FM about how to choose a canned food

The feeling after our food fair-III

Second day

the booth of NM

Our trophy

Our Kuso Video

We spent our afternoon time for made a kuso video about sweet potato versus persimmon for our assignment of Nutrition and Metabolism. Hope you will enjoy it.

Sweet potato

Between food ranking systems, we can know that sweet potato was showed to be a strong performer in terms of traditional nutrients. The roots of sweet potato are storage proteins that have significant antioxidant capacities. In one study showed that one-third the antioxidant activity of glutathione had inside these proteins. Below figure will show that sweet potato has lots of nutrients.

(Sweet potatoes, N.D)

There is an excellent source of vitamin A in form of beta-carotene and vitamin C in sweet potato. Therefore, it has healing properties as an antioxidant food. In our body, beta-carotene is for vision, immune system, and skin and bone health. Free radicals that work in the body are eliminated by both. Vitamin C is associates with an increase in blood levels of good cholesterol. It also is a good source of vitamin B6 which homocysteine is converted by it. Several studies have found: “The concentration of homocysteine is lowered by higher blood levels of vitamin B6 (What is homocysteine?, N.D.). ”

Sweet potato is good source of manganese which is a cofactor for enzymes involved in hydrolysis, phosphorylation, decarboxylation and transamination. Sweet potato is also a substantial dietary fiber especially when eaten with skin to promote a healthy digestive tract. Moreover, the fluid and electrolyte balance in the body cells as well as normal heart function, nerve function and blood pressure are maintained by the potassium. Iron and copper also can found in the sweet potato which is essential to immunity as they aid in the maturation, function and activation of defense mechanisms (The nutritional value of Sweet Potatoes! , N.D. ).

Persimmons

Persimmons are high in glucose and protein. Generally, there are two types of fruit, those that are astringent until extremely ripe and those bearing non-astringent fruit. Astringent cultivar is high in tannins while non-astringent persimmon contains lesser. Astringency can be removed by treating the fruit with carbon dioxide or alcohol. Persimmons are low in calories and fat but high in dietary fiber. Below figure will show that nutrient tract of persimmons.

(Nutrient tract of persimmons, N.D.)

Persimmons contain many health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins. It also contains important anti-tumor compound, betulinic acid and shibuol. Between, catechins in persimmons which exert significant antioxidant power and may prove to be important heart healthy agents in combating lipid peroxidation within cell membranes lining arterial walls and reducing formation of atherosclerotic plaque (Catechins, N.D.). Betulinic acid has been found to selectively kill human melanoma cells while leaving healthy cells alive (Pharmacology of Betulinic Acid, 11 May 1997) . Shibuol forms a gooey compound which can cause an intestinal obstruction known as bezoar. Thus, persimmons should only be eaten on a full stomach (The many health benefits of eating persimmons, 20 November 2008).

Fresh persimmons contain anti-oxidant compounds like vitamin A, beta carotene, lycopene, lutein, zeaxanthin and crypotoxanthin. These compounds act as protective scavengers against oxygen-derived free radicals and reactive oxygen species. Lycopene associated with a lower risk of prostate cancer and cardiovascular disease. Zeaxanthin is an important dietary carotenoid which provides antioxidant and protective light-filtering functions. Persimmons are also a very good source of vitamin C which are developing resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals (Persimmon fruit nutrition facts, 2009) .

Fresh persimmons also contain healthy amount of minerals like potassium, manganese, copper and phosphorus. Manganese is a co-factor for the enzyme superoxide dismutase, which is a very powerful free radical scavenger. While copper products red blood cell and it also acts as co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase.

Myth or truth from combination of sweet potato and persimmon

There are many different perspectives on whether food combination causes harm or benefits to our body. In general, the enzymes that complete digestion of carbohydrate, protein and lipid are secreted in intestine under alkaline medium. A good salivary and gastric digestion used to complete intestinal digestion. Dr Virginia Vetrano: “When incompatible mixtures of foods are taken, the efficiency of digestive enzymes is reduced and cause food decomposes in the digestive tract.” The products of fermentation and putrefaction from bacteria decomposition are toxic to the body when they are absorbed by the cells later and harm our digestion tract. As a result, our body need to work extra hard to eliminate these toxic materials (Dr. Bernarr, N.D).

There are myths about take persimmon and sweet potato together which you will get terribly ill or vitamin toxicity. According to the theory, starchy foods should not be consumed with sweet fruits. Sweet potato is considered as the starchy food while persimmon is categorized as sweet fruits. This is because this combination of foods may result in increase in stomach acid which eventually leads to gastric hemorrhage or gastric ulcer. When sugar from persimmon is taken into mouth, our mouth will be filled by saliva but with the absence of ptyalin. This is because sugar practically does not undergo digestion in mouth and stomach. Therefore when starch come from sweet potato is disguised with sugar, our taste buds are deceived, resulting in impaired carbohydrate digestion of starch (Dr. Bernarr, N.D).

Sweet potato which rich is in fiber will tend to delay the stomach digestion. As a result, sugar also gets held in stomach for a longer time and eventually promotes the fermentation process in stomach due to improper carbohydrate digestion. Furthermore, monosaccharide and disaccharide sugars are more likely to be fermented compared to polysaccharides. During fermentation process in stomach, the bacteria will turn the food into alcohol and acetic acid which further increase the acidity of stomach. Eventually, that may lead to gastric ulcer or gastric hemorrhage. Besides, these products of fermentation can be toxic to cells and tissues when absorbed by the intestinal villi. Our body will be alerted by nervous system, causing the body to work harder to eliminate toxic out (Dr Andrew L. Rubman, 1st October 2007).

There is no doubt that persimmons and sweet potatoes have a relatively high amount of vitamin A. Excess amount of vitamin A may lead to toxicity. However, the vitamin A found in both of these foods is in form beta-carotene, which poses no harm to our body even in large amounts because it is not converted efficiently enough in the body to cause vitamin A toxicity. Instead, it is stored in fat under skin, which turns your skin into yellowish colour. Therefore, combination of these foods will not cause vitamin A toxicity but instead it promotes good antioxidant properties due to beta-carotene and vitamin C in it (Dr. Bernarr, N.D.).