Ruwena: Its Physicochemical and Functional Properties
Article Sidebar
-
Traditional Food, Ruwena, Physicochemical Properties, Functional Properties, Beneficial Bacteria
Abstract
Traditional foods are not only a reflection of culture, but they are rich in functional components. Besides, traditional diets have been connected with a lower risk of chronic diseases. Ruwena is one of the traditional foods that can be incorporated into modern foods and may provide a way to address health problems. Accordingly, this study aimed to identify the physicochemical and functional properties of a drinkable traditional food called ruwena and their impact on beneficial bacteria (Lactobacillus). In this study, ruwena was chosen as a typical example of traditional food. Ruwena was prepared in two ways based on the geographical location in the Wadi Al-Shatti areas, Libya. They were named Eastern area ruwena and Western area ruwena. They were prepared using some cereals, legumes, oil seeds, nuts and some aromatic herbs in different proportions based on the habits of the previously mentioned regions. The results of the study showed that ruwena was a good source of protein (13.80 and 12.67%) for Western and Eastern area ruwenas, respectively, and fibre [the original wording here is unclear and requires clarification]. The results for the studied minerals differed significantly between the two samples, which included K (0.67 and 0.89 ppm), Ca (0.52 and 0.36 ppm), P (0.27 and 0.29 ppm), Fe (0.094 and 0.066 ppm), Mn (0.022 and 0.023 ppm) and Zn (0.019 and 0.092 ppm) for Eastern and Western area ruwenas, respectively. The instant solubility of the Eastern area ruwena increased significantly compared to its counterpart. The study also indicated a significant increase in the solubility of the Western area ruwena after refrigerated soaking for 24 h compared to the instant solubility. The findings of the study presented that the selected food had a positive effect on the growth of beneficial bacteria.
Full text article
References
[1] S. Ghosh, V. B. Meyer-Rochow, and C. Jung. Embracing Tradition: The Vital Role of Traditional Foods in Achieving Nutrition Security. Foods, 2023. 12(23), 4220.
[2] R. R. Tshikororo, A. A. N. Ajao, and A. N. Moteetee. Exploring the use of indigenous wild vegetables by the Basotho people of Southern Africa: A comprehensive review of the literature and nutritional analysis of selected species. Foods, 2023. 12(14), 2763.
[3] J. Zou, J. Wang, K. Hou, F. Wang, S. Su, W. Xue, W. Wu, N. Yang, and X. Du. An underutilized food ‘Miwu’: Diet history, nutritional evaluation, and countermeasures for industrial development. Foods, 2023. 12, 1385.
[4] F. Özberk, F. Martínez-Moreno, L. Kuzmanović, C. Ceoloni, and İ. Özberk. Relaunching a traditional durum wheat product: New cultivars and introgression lines identified for Frike making in Turkey. Foods, 2023. 12, 3037.
[5] T. Manasa and V. Vijaya Lakshmi. Review on consumer awareness and preferences about fast foods and beverages. The Pharma Innovation Journal, 2021. SP-10(6), 234-239.
[6] M. I. Al-Bukhari (M. M. Khan, Trans.). The translation of the meanings of Sahih Al-Bukhari (9th ed.). Dar-us-Salam Publications, 1997.
[7] C. W. Kendall, A. Esfahani, and D. J. Jenkins. The link between dietary fibre and human health. Food Hydrocolloids, 2010. 24(1), 42-48.
[8] A. M. M. A. T. U. L. Fatima and S. A. N. G. I. T. A. Srivastava. Impact of fast food on health. International Journal of Applied Social Science, 2017. 4, 350-354.
[9] K. Chadalavada, K. Anbazhagan, A. Ndour, S. Choudhary, W. Palmer, J. R. Flynn, and J. Kholová. NIR instruments and prediction methods for rapid access to grain protein content in multiple cereals. Sensors, 2022. 22(10), 3710.
[10] X. Feng, H. Zhang, and P. Yu. X-ray fluorescence application in food, feed, and agricultural science: a critical review. Critical reviews in food science and nutrition, 2021. 61(14), 2340-2350.
[11] A. E. O. Elkhalifa, R. Bernhardt, G. Cardone, A. Marti, S. Iametti, and M. Marengo. Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation. Journal of food science and technology, 2017. 54(10), 3307-3313.
[12] S. A. Hayek, R. Gyawali, S. O. Aljaloud, A. Krastanov, and S. A. Ibrahim. Cultivation media for lactic acid bacteria used in dairy products. Journal of Dairy Research, 2019. 86(4), 490-502.
[13] N. Tharmaraj and N. P. Shah. Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobactwria, lactobacillus casei, lactobacllius rhamnosusm and propioniacteria. Journal of dairy science, 2003. 86(7), 2288-2296.
[14] M. Świeca, M. Kordowska-Wiater, M. Pytka, U. Gawlik-Dziki, J. Bochnak, U. Złotek, and B. Baraniak. Lactobacillus plantarum 299V improves the microbiological quality of legume sprouts and effectively survives in these carriers during cold storage and in vitro digestion. PLoS One, 2018. 13(11), e0207793.
[15] A. Singla, O. P. Gupta, V. Sagwal, A. Kumar, N. Patwa, N. Mohan, and G. Singh. Beta-Glucan as a Soluble Dietary Fiber Source: Origins, Biosynthesis, Extraction, Purification, Structural Characteristics, Bioavailability, Biofunctional Attributes, Industrial Utilization, and Global Trade. Nutrients, 2024. 16(6), 900.
[16] S. Chishty and M. Bissu. Health benefits and nutritional value of flaxseed-a review. Indian Journal Applied Research, 2016. 6(1), 243-245.
[17] R. Borneo and A. E. León. Whole grain cereals: Functional components and health benefits. Food & Function, 2012. 3(2), 110-119.
[18] K. Srinivasan. Fenugreek (Trigonella foenum-graecum L.) seeds used as functional food supplements to derive diverse health benefits. In Nonvitamin and nonmineral nutritional supplements. Academic press, 2019. 217-221.
[19] T. Deme, G. D. Haki, N. Retta, A. Woldegiorgis, and M. Geleta. Mineral and Anti-Nutritional Contents of Niger Seed (Guizotia abyssinica (Lf) Cass., Linseed (Linumusitatissimum L.) and Sesame (Sesamumindicum L.) Varieties Grown in Ethiopia. Foods, 2017. 6(4), 27.
[20] M. L. Khan, M. Sharif, M. Sarwar, and M. Ameen. Chemical Composition of Different Varieties of Linseed. Pakistan veterinary journal, 2010. 30(2).
[21] S. K. Baycheva and K. Z. Dobreva. Chemical composition of Bulgarian white oregano (Origanum heracleoticum L.) essential oils. In IOP Conference Series: Materials Science and Engineering, 2021. 1031(1), 012107.
[22] M. Özcan. Mineral contents of some plants used as condiments in Turkey. Food chemistry, 2004. 84(3), 437-440.
[23] J. W. McRorie Jr and N. M. McKeown. Understanding the physics of functional fibers in the gastrointestinal tract: an evidence-based approach to resolving enduring misconceptions about insoluble and soluble fiber. Journal of the Academy of Nutrition and Dietetics, 2017. 117(2), 251-264.
[24] C. G. Awuchi, V. S. Igwe, and C. K. Echeta. The functional properties of foods and flours. International Journal of Advanced Academic Research, 2019. 5(11), 139-160.
[25] Śliżewska, K., & Chlebicz-Wójcik, A. (2020). Growth kinetics of probiotic Lactobacillus strains in the alternative, cost-efficient semi-solid fermentation medium. Biology, 9(12), 423.
[26] J. Fu, Y. Zheng, Y. Gao, and W. Xu. Dietary fiber intake and gut microbiota in human health. Microorganisms, 2022. 10 (12), 2507.
[27] D. J. Morrison and T. Preston. Formation of short chain fatty acids by the gut microbiota and their impact on human metabolism. Gut microbes, 2016. 7(3), 189-200.
[28] H. Zeng, S. Umar, B. Rust, D. Lazarova, and M. Bordonaro. Secondary bile acids and short chain fatty acids in the colon: a focus on colonic microbiome, cell proliferation, inflammation, and cancer. International journal of molecular sciences, 2019. 20(5), 1214.
[29] Y. E. Tuncil, R. D. Thakkar, S. Arioglu-Tuncil, B. R. Hamaker, and S. R. Lindemann. Subtle Variations in Dietary-Fiber Fine Structure Differentially Influence the Composition and Metabolic Function of Gut Microbiota. mSphere, 2020. 5, e00180-20.
[30] V. Gopalakrishnan, B. A. Helmink, C. N. Spencer, A. Reuben, and J. A. Wargo. The Influence of the Gut Microbiome on Cancer, Immunity, and Cancer Immunotherapy. Cancer Cell, 2018. 33, 570–580.
[31] P. D. Papadopoulos, C. Tsigalou, P. N. Valsamaki, T. G. Konstantinidis, C. Voidarou, and E. Bezirtzoglou. The emerging role of the gut microbiome in cardiovascular disease: current knowledge and perspectives. Biomedicines, 2022. 10(5), 948.
[32] Z. Cheng, L. Zhang, L. Yang, and H. Chu. The critical role of gut microbiota in obesity. Frontiers in endocrinology, 2022. 13, 1025706.
[33] L. Cuiru, P. Maijiao, and T. Zhoujin. Research progress on short-chain fatty acids associated with intestinal flora. World Chinese Journal of Digestion, 2022. 30(13), 562-570.
[34] K. R. Amato, T. Jeyakumar, H. Poinar, and P. Gros. Shifting climates, foods, and diseases: the human microbiome through evolution. Bioessays, 2019. 41(10), 1900034.
[35] J. Ye, Z. Wu, Y. Zhao, S. Zhang, L. W. Liu, and Y. Su. Role of gut microbiota in the pathogenesis and treatment of diabetes mullites: Advanced research-based review. Frontiers in Microbiology, 2022. 13, 1029890.
[36] A. Koh, F. De Vadder, P. Kovatcheva-Datchary, and F. Bäckhed. From dietary fiber to host physiology: short-chain fatty acids as key bacterial metabolites. Cell, 2016. 165(6), 1332-1345.
Authors
Copyright (c) 2026 Journal of Pure & Applied Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.
In a brief statement, the rights relate to the publication and distribution of research published in the journal of the University of Sebha where authors who have published their articles in the journal of the university of Sebha should how they can use or distribute their articles. They reserve all their rights to the published works, such as (but not limited to) the following rights:
- Copyright and other property rights related to the article, such as patent rights.
- Research published in the journal of the University of Sebha and used in its future works, including lectures and books, the right to reproduce articles for their own purposes, and the right to self-archive their articles.
- The right to enter a separate article, or for a non-exclusive distribution of their article with an acknowledgment of its initial publication in the journal of Sebha University.
Privacy Statement The names and e-mail addresses entered on the Sabha University Journal site will be used for the aforementioned purposes only and for which they were used.