| 1 |
Author(s):
Nutrition Society of Nigeria.
Page No : 1-4
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Operationalizing the Recommendations from Nigeria 2021 Food Systems Dialogues: A Position of the Nutrition Society of Nigeria
Abstract
Food systems contribute to major global challenges including persistent poverty, competition over
environmental resources, climate change and escalating hunger and malnutrition. The United Nations
Food Systems Summit was convened to support governments to identify and implement actions that will
transform national food systems toward achieving the Sustainable Development Goals.
In Nigeria, more than 40 Dialogues involving over 4,000 multisectoral participants including academia,
policymakers, the private sector, Non-Governmental agencies and the Nigerian Government were
convened by the Nigerian government and other actors. A total of 79 recommendations from these
dialogues were consolidated into six clusters to transform Nigeria's food system including; 1) Invest in food
security and nutrition knowledge dissemination, skills development, and information management
systems; 2) Build sustainable, responsive, and inclusive agricultural input supply and food production
systems; 3) Develop value chains and market systems; 4) Increase demand for, and consumption of,
adequate, nutritious, and healthy foods; 5) Promote peace-building initiatives, early warning systems,
food marketing and regulation standards, and an enabling environment; and 6) Link research,
innovation, and extension for a sustainable food system. The Nutrition Society of Nigeria explored the
strategy to operationalize the 79 recommendations through a panel discussion and public
lecture/engagement and her position includes the need for a national food systems dashboard and
command centre; state governments support for food commodities of comparative advantage; filling
critical gaps in building capacity for regulatory monitoring; improving on the existing national food-based
dietary guidelines; integrating nutrition education into all efforts to transform food systems; active
involvement of young people; leveraging the potential business/investment opportunities across the 79
recommendations to generate income while solving food systems challenges; re-positioning the
academic/ research community in Nigeria to explore funding opportunities for food systems-related
research and build consensus with other stakeholders to define priority research questions across the
entire food system. The NSN is committed to supporting skills building around forming
partnerships/collaborations, advocacy, and convening consultations to bring stakeholders together.
| 2 |
Author(s):
Gideon O. Iheme, Happiness C. Ezenwa, Juliana U. Anyika-Elekeh.
Page No : 5-12
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Nutrient Properties and Sensory Evaluation of Tofu Prepared using Different Cooking Methods
Abstract
Background: The development of nutritious and generally acceptable tofu will require the adoption of
processing techniques that will improve its nutritive value and sensory attributes.
Objective: To determine the nutrient properties and sensory evaluation of tofu prepared with different
cooking methods.
Methods: Tofu - produced from soybean using standard procedures, was subjected to different
processing methods – steaming, baking, frying and microwave cooking. Chemical analysis and sensory
evaluation of the samples were conducted and compared with the control (deep fried chicken).
Descriptive and inferential statistics (ANOVA) were computed for the variables using SPSS Version 25.
Result: Carbohydrate (11.1g to 13.1g-15.5g), protein (14.1g to 27.6g-46.6g) and fibre (0.06 to 0.10-
0.21g) content in the fresh tofu samples increased after processing. There was decrease in the moisture
content of the cooked product (68.6g to 17.9g – 46.9g). Mineral content of all the cooked tofu increased;
micro waved tofu was highest in calcium (0.350mg), potassium (0.061mg) and sodium (0.030mg). fried
tofu was highest in iron (0.130mg) and baked tofu was highest in magnesium (0.082mg). The panelists
accepted the micro waved tofu more than the control. No significant difference (p ≤ 0.05) between the
control and micro waved, baked and fried tofu. While there is a significant difference in terms of general
acceptability between the control and the steamed tofu.
Conclusion: Cooking methods influenced the nutrient composition and sensory properties of tofu
samples as microwave tofu recorded the highest nutrient and sensory attributes. Therefore, food industries
can harness the potentials of tofu to provide healthy and affordable meat/food alternatives for addressing
malnutrition.
| 3 |
Author(s):
Leshi, O.O., Ariyo O, Iweha O.M..
Page No : 13-25
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Employers Perception on Skills and Competencies of Nutrition and Dietetics Graduates from Nigerian Universities
Abstract
Background: Education is a major channel to prepare students to acquire skills and competencies to
increase their employability.
Objective: This study was designed to seek employers perception of skills and competencies of nutrition
and dietetics graduates from Nigerian universities.
Method: A mixed-method approach was used to engage 65 employers of Nutrition and Dietetics
graduates in this cross-sectional study. Data on the category of respondent's organizations, technical and
soft skills needed by nutrition graduates, desired skills and competencies of the employers of nutrition
graduates, deficit skills and competencies of Nutrition/Dietetics trainees and recommendations on
addressing the shortcomingswere elicited from the respondents.
Result: About half of the respondents had over 10 years of working experience in Nutrition, 41.3% were
Heads of Nutrition Department,37% were Nutrition Programme Officer/Advisor, and 21.7% were Project
Manager/Director. About 60% indicated that graduates of Nutrition and Dietetics are not well trained and
require further training prior to employment to address their knowledge and skill deficits. Respondents'
ratings on the technical skills of the recently employed Nutrition and Dietetics graduates revealed that
38.6% were totally dissatisfied, 36.4% were not too satisfied andonly 9.1% were very satisfied.
Respondents' ratings on the soft skills showed that 43.2% were totally dissatisfied, 31.8% were not too
satisfied and 9.1% were very satisfied.
Conclusion: This study shows a deficit in the skills and competencies of the Nutrition and Dietetics
graduates in Nigeria and urgent steps should be taken to address these gaps to increase employability.
| 4 |
Author(s):
Bolajoko Opeyemi, Lano-Maduagu Atinuke, Nupo Sunday, Oguntona Babatunde.
Page No : 26-32
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Water and Beverage intake among Civil Servants in Southwest Nigeria
Abstract
Background: The quantitative water intake dataset for any country in Sub Sahara Africa is rare, and few
published studies have reported quantitative intakes of even other beverages in Nigeria. This study
determined the drinking water intake (DWI), quantity, and diversity of Total Beverages Intake (TBI) among
civil servants in Southwestern Nigeria according to gender, age, Socioeconomic Status (SES), and Body
Mass Index (BMI).
Results: Overall, 62.6% of the respondents were within grade level 7-12; DWI contributed 70% and 72%
to TBI of males and females, respectively. TBI also varies between states (p< 0.001) and BMI (p<0.001)
but not between SES (p=0.45), age (p=0.57 and sex (p=0.97). The mean DWI by females was higher
than the recommendations. However, only 52% of all subjects (53% of all females and 51% of male
subjects) had TBI that exceeded fluid intake levels recommended. Overall, the differences between males
and females were significant for water intakes (p=0.003).
Methods: This study is a descriptive cross-sectional study carried out among 300 civil servants (male
n=134, female n=166) in four Southwestern states of Nigeria. The main tool for data collection was an
Interviewer administered multi-component questionnaire. Data were analysed using descriptive and
inferential statistics.
Results: Overall, 62.6% of the respondents were within grade level 7-12; DWI contributed 70% and 72%
to TBI of males and females, respectively. TBI also varies between states (p< 0.001) and BMI (p<0.001)
but not between SES (p=0.45), age (p=0.57 and sex (p=0.97). The mean DWI by females was higher
than the recommendations. However, only 52% of all subjects (53% of all females and 51% of male
subjects) had TBI that exceeded fluid intake levels recommended. Overall, the differences between males
and females were significant for water intakes (p=0.003).
Conclusion: Water from beverages did not meet the International intake levels for almost half (48%) of
subjects. The difference in males and females were significant for intakes of water
| 5 |
Author(s):
Dada, I. O, Makinde, S. O, Ajayi, K.
Page No : 33-41
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Pattern and Factors Associated with Body Mass index among selected salary earners in Ado-Ekiti, Nigeria.
Abstract
Background: Overweight and obesity is the major risk factor fueling increased prevalence of chronic
diseases among Nigerians. Salary earners play a significant role in a nation's economy; obesity prevalence
among them could adversely affect the nation economy.
Objective: To assess the prevalence of overweight and obesity and associated factors among salary
earners in Ado-Ekiti, Ekiti State, Nigeria.
Methods: A cross-sectional study involving 400 workers from both government and private
establishments in Ado-Ekiti. A self-administered pre-tested questionnaire was used to collect information
on socio-demographic characteristics and physical activity of the workers. Body Mass Index (BMI) was
calculated from measured weight and height and categorised as underweight (BMI<18.5), normal
(BMI=18.5-24.99), overweight (BMI=25.00-29.99) and obesity (BMI≥30). The data collected were
analysed using Statistical Package for Social Science (SPSS) and Chi-square test was used to established
association of variables at 5% levels of significance.
Results: The mean age of the respondents was 40.38 ± 0.25years with 58.5% of ages ≤40years; 57%
females and 89% married. Two-third (65.5%) of the respondents engaged in vigorous physical activity. The
prevalence of overweight and obesity was 36.3% and 28.8% respectively. There was significant
association between overweight/obesity and age (p=0.003), gender (p=0.000), marital status
(p=0.003), occupation type (p=0.000) and job cadre (p=0.000).
Conclusion: High prevalence of overweight and obesity among the workers was revealed. Nutrition
education in the workplace is recommended.
| 6 |
Author(s):
Palawe,Jaka Frianto Putra, Cahyono,Eko, Mandeno, Jefri Anthonius, Ansar, Novalina Maya Sari, Pumpente, Obyn Imhart, Wodi, Stevy Imelda Murniati, Tanod, Wendy Alexander.
Page No : 42-49
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Potential of Seawater Electrolyte as a Preservative of Fresh Fish
Abstract
Background: The use of cooling and freezing techniques in maintaining the quality of fresh fish requires
more expensive production costs in the fresh fish business. Therefore, we need an alternative method with
low cost, one of which is by utilizing seawater electrolytes. Seawater electrolytes are effective in killing
microbes, thus prolonging the shelf life of fishery products.
Objective: This study aimed to determine the effect of seawater electrolysis on the total plate count of
selar (Selaroides sp.) fresh fish.
Methods: The research design used is an experimental design with the following treatments: Treatment A:
Selar fish soaked in 100% electrolytic seawater for 1 hour; Treatment B: Selar fish soaked in 50%
electrolysis seawater for 1 hour; Treatment C: Selar fish soaked in ice (1:1 ratio) for 1 hour; and Treatment
D: Selar fish left at room temperature without treatment for 1 hour. The parameter measured was the total
plate count of each treatment, ORP (Oxidation Reduction Potential) and pH of electrolyzed seawater.
Results: The results showed that soaking in 50% and 100% electrolyzed seawater significantly affected
the total plate count of fresh fish during 1 hour of storage (P>0.05). The best treatment is treatment A, with
a yield of 4.65 ± 0.26 Colony/gram. The ORP (Oxidation Reduction Potential) value obtained from the
electrolysis is 770.5 mv. The pH value obtained from the electrolysis of seawater is 6.3.
Conclusion: This study findings that the concentration of 100% and 50% electrolysis seawater had the
same effect as ice treatment on the total plate count of selar fish (Selaroides sp.) during one hour of
storage.
| 7 |
Author(s):
Talabi, J.Y, Dada, I.O, Ajayi, K, Taiwo, O.M.
Page No : 50-62
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Prevalence of Anaemia and its associated factors among Pregnant Women in South–West Nigeria
Abstract
Background: Anaemia is a public health problem especially among the pregnant women. This study was
carried out to assess the prevalence of anaemiaand associated factors among pregnant women in Ado-
Ekiti South-West Nigeria.
Methodology: A health facility–based cross-sectional descriptive study was conducted among three
hundred and seventy-eight (378) pregnant women attending antenatal clinic in Ekiti State University
Teaching Hospital. A pretested interviewer-administered questionnaire was used to obtain sociodemographic
characteristics, obstetric and medical history. Packed cell volume (PCV) of the respondents
was analysed using full blood cell counter while serum ferritin level was analysed using human ferritin
enzyme immuno-assay test kit. Data were analysed using the Statistical Package for the Social Sciences
version (SPSS) 17.0. Chi-square test and logistic regression analysis were used to establish association
between variables at 5% level of significance.
Results: The mean age of the respondent was 31.29±0.41 years. The women were in their first (16.7%)
second (59.5%) and third (23.8%) trimesters. The prevalence of anaemia as judged by their PCV level was
33.4%. The prevalence of iron deficiency anaemia (serum ferritin< 12ng/ml) was 6.5%. Marital status and
serum ferritin level were significant (P< 0.05) factors associated with anaemia in pregnancy. Monthly
income (OR = 1.37; 95% CI) and gestational age (OR = 0.47; 95% CI) were found to be independent
predictors of anaemia.
Conclusion: The study established presence of anaemia among pregnant women in the study area.
Income and gestational age were predators of anaemia. Nutrition education for pregnant women should
be intensified.
| 8 |
Author(s):
Uzokwe, Chinwe Adaugo, Chukwu, Chiamaka Goodness, Owolabi, Adedotun.
Page No : 63-70
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Nutrients Composition and Sensory Evaluation of White Maize-Based Complementary Food Fortified with African Palm Weevil Larvae and Beetroot
Abstract
Background: Cereal-based complementary foods are characterized by low protein quality contributing
to high prevalence of malnutrition among children.
Objective: The study evaluated the chemical composition and sensory evaluation of white maize-based
complementary food fortified with African palm weevil larvae and beetroot.
Methods: White maize and beetroot were obtained from the market in Abia state while African palm
weevil larvae was obtained from a farm in Delta state. The white maize was processed into gruel form. The
African palm weevil larvae and beetroot were processed into flour and added into the white maize in
different ratios giving samples LMB (50% white maize, 40% larvae, 10% beetroot), BLM (50% white maize,
30% larvae, 20% beetroot), MLB (60% white maize, 20% larvae, 20% beetroot) and MOO (100% white
maize, 0% larvae, 0% beetroot). White maize served as control. Proximate, vitamin and mineral contents
of the pap were analyzed using standard methods. Sensory properties were evaluated using 9-point
hedonic scale. Data was analyzed using analysis of variance.
Results: The fortified samples had higher protein content: LMB (12.90g), BLM (11.43g) and MLB (10.63g)
compared to the control MOO (8.51g). Energy content of the fortified samples LMB, BLM and MLB were
252.49kcal, 242.00kcal and 192.37kcal respectively higher than the MOO 102.22kcal. However, sample
MOO had the most preferred sensory attributes.
Conclusion: The inclusion of edible insects like the African palm weevil larvae and beetroot in
complementary foods has shown prospects in combating child protein-energy malnutrition.
| 9 |
Author(s):
Bintu B. P, Ruth A. M, Falmata A. S, Ajoku U. D, Maryam B. K, Modu, S.
Page No : 71-78
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Studies On the Determination of Mineral Element, Vitamin and Proximate Composition in Ndaleyi (Traditional Meal) Fortified with Cowpea
Abstract
Background: One of the major health challenges affecting infants in developing countries is proteinenergy-
malnutrition which occurs during weaning. Weaning foods prepared from fermented cereals such as
ndaleyi is of poor nutritional value. There is need to complement these cereals with legumes which are a good
source of protein that which help alleviate the problems of protein-energy-malnutrition and enhance
growth in infants.
OBJECTIVE: To determine the vamin, mineral content and proximate composition of the weaning food.
METHODS: Weaning food was formulated from a cereal-legume combination from pearl millet and cowpea.
Thepearl millet was fermented to produce “Ndaleyi” while the cowpea was roasted. The weaning food blend was
formulated as follows pearl millet (70%) and cowpea (30%). Standard procedures were used for analysis of the
parameters.
RESULTS: The result showed that vitamin B (45.25±1.17μg/g), B (30.2±1.37 μg/g) and B 1 2 6
(28.11±1.30 μg/g) of the weaning blend were higher than frisogold® used as standard (0.6), (0.45) and
(0.5) respectively. The weaning food had a Magnesium (376.11±0.51mg/100g), Sodium
(571.53±1.02mg/100g), zinc (149.142±1.06mg/100g) and iron (6.16±0.51). Results of the fat
(9.3±0.02%), carbohydrate (86.1±0.03%) and energy (407.4±0.030kcal/100g) of the weaning food
blend has met that of frisogold®. The protein content of the weaning food blend (13.3±0.04%) is close to
frisogold® (16.8).
CONCLUSION: The results from this study has showed that fortification of ndaleyi with cowpea
greatly improved the nutrients quality of the weaning food blend produced.
| 10 |
Author(s):
Adedokun Victoria. M, Olayiwola Ibiyemi. O, John Ebenezer. P.
Page No : 79-84
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Proximate Composition, Mineral and Sensory Evaluation of Cookies made from Tiger Nut Flour (Cyperus Esculentus)
Abstract
Background: There is an increased awareness for utilization of tiger nuts, due to its high fiber content
which can serve as a substitute for diabetic patients. Diabetes mellitus has been a major challenge in the
health system with an estimated prevalence of 2.8% in 2000 and 4.4% by 2030
Objectives: The study aimed to evaluate the proximate composition, mineral and sensory evaluation of
cookies made with tiger nut flour
Methods: Tiger nut tubers were purchased from mile 12, Lagos state. The cookies were produced with
composite flour in this proportion (100:0, 90:10, 80:20, 70:30 and 0:100 tiger nut flour and wheat flour
respectively). AOAC procedure was used for the proximate analysis.
Results: The proximate composition revealed moisture, ash, crude fiber, crude fat, crude protein,
carbohydrate and energy content ranged between 3.91% and 4.94%, 1.30% and 2.50%, 1.04% and
5.25%, 8.13% and 15.50%, 7.87% and 11.11%, 64.99% and 73.50%, 411.5 and 442.20kcal/g
respectively. The mineral content (mg/100g) was analyzed for potassium, phosphorus, calcium, iron and
sodium ranging from 151.95 to 258.21, 128.88 to 212.83, 26.81 to 119.25, 0.88 to 17.67, and 10.07 to
220.40 respectively. The sensory evaluation was carried out for appearance, taste, mouth-feel and
texture. The mean results ranged from 7.48-4.64, 8.06-4.40, 8.20-4.92, and 7.80-5.32 respectively.
Conclusion: Cookies made from tiger-nut flour had higher acceptability to that made from wheat flour.
Baking industries should be encouraged to make use of tiger nut flour to produce other products like bread
and cakes to increase its utilization and consumption.
| 11 |
Author(s):
Johnson, Oluwatosin Oladele, Adeyemi, David Kehinde, Orabueze, Ogochukwu, Akinbode, Gabriel, Ikwugbado, Richard Ifeanyichukwu.
Page No : 85-92
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HPLC Analysis of Fat-Soluble Vitamins in some Vegetables and Fruits in Lagos, Nigeria: an Appraisal of Psycho-Physiology of Wellness
Abstract
Background: Fat-soluble vitamins play a crucial role in maintaining the body healthy and psychophysiological
functioning, from immune system, muscle and heart function, easy flow of blood as well
as eye health. They are critical to health and wellness of humans.
Objective: The objective of the research is to use High Performance Liquid Chromatography (HPLC)
analysis to quantify the amount of fat soluble vitamins (Vitamin A, D, E and K) in some vegetable and
fruit samples purchased from Mushin market in Lagos, Nigeria.
Methods: The vitamins were extracted with hexane and analyses were performed by HPLC using an
analytical reversed phase C-8 column and coupled to a UV detector.
Results: The concentration of vitamin A ranges from 31.768 mg/kg in wild banana to 678.2024 mg/kg
in fluted pumpkin leaf. The content of vitamin D ranged from 4.653 mg/kg in wild banana to 228.407
44 mg/kg in scent leaf. Vitamin E concentration is lowest in wild banana (4.411 mg/kg) and highest in
scent leaf (1,657.710 mg/kg) while the concentration of vitamin K ranged from 6.691 mg/kg in wild
banana to 14,087.313 mg/kg in fluted pumpkin leaf.
Conclusion: Hence, the green leafy vegetables and fruits tested may be considered as a dietary
source of fat-soluble vitamins. The study concludes inter-alia that as a people in developing nations
we tend to focus more on our physical health than our psycho-physiological health. And it is clear
that our collective inadequate diet has consequences for our well being.
| 12 |
Author(s):
Anthony Ugbenyen, Olulope Ajayi, Oseni Kadiri.
Page No : 93-98
|
Anthropometric Indices of Undergraduate Students of Edo State University, Uzairue, Edo State.
Abstract
Background: The adoption of unhealthy dietary habits has been reported in adolescents who are
predominantly in tertiary educational institutions. This has an implication in the aetiology of obesity, a
major risk factor of chronic metabolic diseases.
Objective: This study was conducted to determine anthropometric indices of undergraduates of Edo State
University, Uzairue, Edo State, Nigeria
Methods: Four hundred undergraduate students of Edo State University, Uzairue aged between 16 and
22 years participated in this cross-sectional descriptive study. Three hundred and sixteen participants
completed age and anthropometric indices while 301 participants responded to questions on diet. Eightyfour
questionnaires were incompletely filled. Additionally, anthropometric indices including, body weight
and height were obtained using standard methods while body mass index was calculated.
Results: Individuals with normal BMI accounted for the highest percentage (63.9%) of study participants.
No significant difference was observed in the anthropometric indices between male and female
participants. A higher percentage of participants consumed dairy products; female (64%) and male (80%).
A similar observation was made regarding egg consumption; female (55%) and male (70%). Conversely, a
lesser percentage consumed organ meat; female (26%) and male (40%).
Conclusion: It appears the dietary pattern of study participants may not adversely affect the
anthropometric indices of study participants.
| 13 |
Author(s):
Ani, I.F., Adetola, A.B., Bede-obayi R.C., Oyekan J.G, Matthew J.E..
Page No : 99-106
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Assessment of The Quality of Oil in Snacks Sold by Street Vendors in Amuwo Odofin Local Government Area, Lagos State
Abstract
Introduction: Regular eating of snack is on the increase as the diet pattern of people keeps changing due
to lack of time to prepare adequate meals. Little attention has been given to evaluating the quality these
snacks.
Objective: The study assessed the quality of oil in snacks sold by street vendors.
Methods: Samples were purchased from the street vendors in four different street; it was placed in an ice
pack and labeled properly before taken to the laboratory for analysis. Extraction of oil was done using the
AOAC Official Method 993.15 (AOAC, 2016).
Results: Saturated fatty acid levels were the highest, in the chinchin, puffpuff and buns samples,
followed by monounsaturated fatty acids and polyunsaturated acid respectively. For doughnut, saturated
fatty acid levels were the highest followed by monounsaturated fatty acids then polyunsaturated fatty
acids and the least present is the trans fatty acids. The trans fatty acid were present in the form of elaidic
acid and linoeladic fatty acid.
The puff-puff sample had the highest level of iodine value of 73.40 ± 7.10c while the buns sample had
the lowest iodine value of 49.0 ± 0.15a among all samples,
Conclusion: The study showed that the snacks physio-chemical properties were mostly not in the range
of the required standard and indicated that the oil used in the production of snacks in the geographical
area is not suitable for consumption and it can cause any other health related issue like obesity and heart
diseases.
| 14 |
Author(s):
Onodugo, N.G, Ibeanu, V.N.
Page No : 107-117
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Consumption Pattern of Beverages among Nigerian Undergraduates in Some Selected Federal Universities: A Cross-Sectional Study
Abstract
Background: It has been reported that university undergraduates consume beverages more than their
uneducated peers.
Objectives: The study was aimed at assessing the consumption pattern of beverages among
undergraduate students in Nigerian federal universities.
Methods: Multi-stage sampling technique was used to select 3248 respondents for the present study. A
structured, self administered questionnaire was used to obtain information on the socio-demographic
status and pattern of beverage consumption of the respondents. Data was presented using descriptive
and inferential statistics and analyzed using the Statistics Product for Service Solution (SPSS) version 20. A
probability (p) value of < 0.05 was considered statistically significant.
Results: More than half (56.20%) of the respondents were in the age range 20-24 years and majority
(95.10%) of them were single. Nearly all (95.30%, 95.30% and 96.40%) of the respondents in Ahmadu
Bello University (ABU) Zaria, university of Ibadan (UI) and University of Nigeria, Nsukka (UNN)
consumed different types of beverages, respectively. There was significant difference (p < 0.05) in the
intake of beverages across the three institutions.
Conclusion: There was high prevalence of consumption of beverages by the respondents across the
three institutions; however, students from UI consumed healthier and nutritious beverages compared
to others in ABU and UNN. Therefore nutrition education should be carried out in Nigerian universities
to the intake of more nutritious beverages in order to promote health.
| 15 |
Author(s):
Lasabi, Oluwadamilola. T, Sanni, Silifat. A, Onabanjo, Oluseye.O, Kajihausa, Olatundun. E, Akinbule Oluwafunke. O, Adeola Abiodun. A.
Page No : 118-126
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Proximate and Mineral Composition of Commonly Consumed Pasta Dishes among Adolescents and Young Adults in Abeokuta, Ogun State, Nigeria
Abstract
Background: The craving and transition of adolescents and young adults towards convenient and easyto-
cook foods has increased over the years. Hence, the need to provide nutrient data on the different forms
of pasta dishes commonly consumed.
Objective: This study standardized and determined the proximate and mineral contents of commonly
consumed pasta dishes among adolescents and young adults in Ogun state.
Methods: A cross-sectional research design was adopted, data on consumption patterns and recipes of
commonly consumed pasta dishes were obtained from four hundred purposively selected undergraduates
attending three public tertiary institutions in Ogun State using a semi-structured questionnaire. Recipes
were standardized and the five commonly consumed pasta dishes were prepared and analyzed for
proximate and mineral content using standard methods. Data were analyzed using percentage, median,
and standard deviation. The daily value (DV) was calculated.
Results: Over half (54.8%) undergraduates consumed pasta dishes as the main meal for at last 1-3
times/week Moisture, carbohydrate, protein, crude fiber and ash contents ranged from 24.64-33.50
g/100g, 24.18-38.56 g/100g, 11.04-17.67 g/100g, 0.68-2.59 g/100g and 2 2.21-4.02 g/100g
respectively. Also, the calcium content of the dishes ranged from 60.66-107.48mg/ 100g and contributed
to about 8% DV, sodium content ranged from 530.15-1152.58 mg/ 100g and contributed 50% DV, iron
content ranged from 9.98-17.47 mg/ 100g and contributed 97% of DV and zinc content ranged from
3.42-5.16 mg/ 100g and contributed about 47% DV.
Conclusion: Pasta dishes have good nutritional quality and will contribute significantly to recommended
daily value if habitually consumed.
| 16 |
Author(s):
Ganiyu Aderounmu Ibrahim, Odekunle Oluwabukola Rachael, Yusuf Abdurrahman Pharmacy.
Page No : 127-133
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Effects of Moringa Oleifera seed meal-based diet on selected Biochemical Parameters in Albino Rats
Abstract
Background: Malnutrition is a major societal issue. Cheap and readily available protein from plants
source (such as Moringa oleifera) can be helpful in solving the problem.
Objective: The effect of Moringa oleifera seed meal-based diet on the serum proteins profile,
triacylglycerol, cholesterol level, and organ to body weight ratio in rats was investigated in this study.
Methods: Fifteen weanling albino rats averagely weighing 45.85 ± 0.13 g were randomized into 3
groups comprising of five animals each. Group 1 (control) was fed with a soybean meal-based diet,
Group 2 and 3 were fed with raw and defatted Moringa oleifera seed meal-based diet respectively. Daily
feed intake and weekly bodyweight of the animal were monitored.
Results: The result revealed no significant difference (p>0.05) in serum total protein, total and
conjugated bilirubin of experimental rats fed the defatted Moringa oleifera seed meal-based diet when
compared with the control but with a significant increase (p<0.05) in those fed with the raw Moringa
oleifera seed meal-based diet. There was a significant reduction (p0.05) in the triacylglycerol, cholesterol
level, and the organ-body weight ratio of rats fed with the raw and defatted Moringa oleifera seed mealbased
diet.
Conclusion: The result obtained suggests that the defatted Moringa oleifera seed meal-based diet
compared favourably with the control and could be used as a good source of protein in animal diet.
| 17 |
Author(s):
Egbuonu Anthony Chinedum Cemaluk, Njoku Chinomso Juliet, Azubike-Izah Faith Omonigho, Ukpabi-Ugo Jacinta Chigozie, Elendu Destiny Sarachi.
Page No : 134-140
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Antioxidant Responses of L-Arginine on Aspartame- Induced Oxidative Stress in Rats’ Liver
Abstract
Background: L-arginine a major precursor of a conditional antioxidant nitric oxide could be coconsumed
with a widely used oxidant-prone artificial sweetener, aspartame with unknown outcomes on
the antioxidant status in animals' liver.
Objectives: This study aimed to examine the possible liver antioxidant and histomorphologic responses
of L-arginine on oxidative stress induced by aspartame assault.
Methods: Thus, aspartame, at a dose of 1000 mg Kg– of body weight was administered to male Wistar
rats by oral intubation daily for 21 days
Results: Aspartame treatment significantly (P < 0.05) increased ferric reducing antioxidant power, FRAP
−1 −1 (0.78±0.98μg mL ), total protein, TP (2.42±0.19g mL ), thiobarbituric acid reacting substances, TBARS
−1 (0.65 ± 0.07 mg mL ), catalase, CAT (6.61 ± 1.81 IU/L) and hepatic histo-congestion, but decreased
superoxide dismutase, SOD (0.09±0.01 IU/L). Aside ferric reducing antioxidant power and catalase that were not reduced, L-arginine 20 mg Kg– administered alone, and aspartame respectively administered
1 1 1 with vitamin C 100 mg Kg– , L-arginine 20 mg Kg– and 40 mg Kg– , significantly (P < 0.05) decreased
total protein, thiobarbituric acid reacting substances and hepatic histo-congestion, but increased superoxide dismutase. Results revealed that these effects induced by aspartame at a dose of 1000 mg Kg–
were significantly (P < 0.05) mitigated by L-arginine in a comparable pattern as standard antioxidant,
vitamin C.
Conclusion: Thus, L-arginine mitigated aspartame-induced oxidative stress and histo-congestion in rats'
liver via probable up-regulated mechanisms in rats' antioxidant responses.
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Author(s):
Olajide Bolanle R., Amoda Oyefunmilayo S, Oladosu Gbenga S, John Ebenezer P, Onabanjo Oluseye O.
Page No : 141-150
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Household Food Access and Coping Strategies Adopted during Covid-19 Pandemic Lockdown among people residing in Odeda Local Government Area of Ogun State, Nigeria
Abstract
Background: Confinement to flatten curves as a protective measure against the novel corona-virus had
made it very difficult for the citizens to have sufficient food to sustain themselves.
Objective: This study assessed household's food accessibility and coping strategies adopted during
COVID-19 pandemic lockdown in Odeda Local Government Area of Ogun State.
Methods: The study was cross-sectional design and 300 households were randomly selected in the Local
Government. Data such as socio-demographic, household food insecurity status, and coping strategies
were obtained using a semi-structured questionnaire, Household food insecurity experience scale, and
coping strategies index scale questionnaire. Data were analysed and presented using descriptive and
inferential statistics. Data was significant at P-value ≤ 0.05.
Results: The age of the respondents was between 20-59 years and 60.3% were traders. Food security
status showed that 15.7%,50%,14.3% and 20.0% of the respondents were food secure, severely, mildly,
and moderately food insecure respectively. The major coping strategies adopted were relied on less
preferred and less expensive foods(35%), limited portion size at mealtimes(31.3%), and reduced number
of meals eaten in a day(34.3%). A significant association exists between Coping Strategy categories and
food security status (P = 0.00). The result on the nutritional status of the respondents revealed that 51.3%,
11.3%, 25.3%, 12%, 59.7%, 14.3% and 32.4% had normal BMI, underweight, overweight, obese, stunted,
wasted, and underweight respectively.
Conclusion: The prevalence of food insecurity was high and most households adopted coping strategies
that leads to higher levels of food insecurity
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Author(s):
Uwandu, Chisom Norberth, Onuekwusi, Gideon Chinedum, Kehinde, Adesina Thomas, Kenneth C. Ekwe.
Page No : 151-159
|
Adequacy of Nutrients and Dietary Diversity of Rural Farmers Households In Southeast Nigeria
Abstract
Background: No single food can afford adequate nutrients required to achieve optimal health. The more
food is diversified in the daily intake, the greater opportunity towards meeting nutrient requirements.
Objective: The study examined nutrient adequacy and dietary diversity of rural farmers in Southeast
Nigeria.
Methods: Food Processor software was used to analyze nutrient intake of 213 farming households
randomly selected from southeast Nigeria. Adequacy of calorie was achieved by comparing households'
mean intake with their EER, while other macronutrients adequacy was achieved by comparing average
intake with AMDR. Vitamins and minerals' adequacy was achieved by comparing mean intake with either
EAR or AI.
Results: The finding indicates that the mean income of the rural farmers was ₦37,093.89, while average
household size was 6 persons. Higher percentage (60.1%) of the respondents had moderate dietary
diversity in the immediate past 24 hours of the study. The average energy intake per day (2766.14kcal) of
the respondents exceed their mean EER (2012.78kcal). The mean energy intakes from fat (24.11%),
protein (13.79%), and carbohydrate (62.06%) were within their respective Acceptable Macronutrient
Distribution Range. Average intakes of Thiamine (6.47mg/day), Vitamin D (3.10mcg/day), and Vitamin E
(4.95mg/day) were below their respective Estimated Average Requirement. Sodium (2183.18mg/day),
phosphorus (1059.21mg/day), and copper (76.71mg/day) average intake were above their respective
Estimated Average Requirement.
Conclusion: Respondents' average intake of fat, protein, and carbohydrate were within the Acceptable
Macronutrient Distribution Range while intake of most of the vitamins and minerals were inadequate.
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Author(s):
Umennuihe, Chidiogo L.,, Okechukwu, Franca O, Nnubia, Uju I, Nnodim, Ezinne J..
Page No : 160-170
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Assessment of the Nutritional Status of School-Aged Children in internally displaced Persons’ Camps in Plateau State, Nigeria
Abstract
Background: Nutritional status is one of the most important public health indicators among the displaced
populations. High death rate of children in IDP camps in Nigeria have been attributed to poor nutritional
status.
Objective: The study investigated the nutritional status of school-aged children in IDPs' camps in Plateau
State.
Methods: The study adopted a cross-sectional survey research design with a population of 948 schoolaged
children in the two IDPs' camps in Plateau State. Simple random sampling was used to select 474
children who served as sample for the study and forty-seven children as sub-sample for the biochemical
analysis. Instruments for data collection were structured questionnaire, microtoise meter, Hanson's
bathroom scale and non-stretchable tape. Descriptive statistics such as frequency, percentage, mean and
standard deviation were used for data analysis.
Results: Findings showed that there was high prevalence of stunting (74.50%), wasting (61.70%) and
28.1% of the children were underweight. Severe and moderate acute malnutrition were seen in 9.70% and
31.20% of the children respectively. Majority (79.10%) of the children skipped meals especially due
unavailability of food to eat. Vitamin A deficiency was seen in 66.00% of the children, 21.30% were iodine
deficient, 70.20% were calcium deficient, 40.40% and 70.20% were zinc and iron deficient respectively
while 85.10% were anemic.
Conclusion: There was high prevalence of stunting, wasting and underweight amongst the children. The
poor nutritional status of the children was attributed to the fact that majority of the children skipped meals
especially due to unavailability of food to eat.
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Author(s):
Oluwasiji O. Olaitan, Onowan. M. Egbase.
Page No : 171-181
|
Nutrition Knowledge, Nutritional Status and Lifestyle of Athletes in Ondo Town, Ondo State, Nigeria.
Abstract
Background: Nutrition knowledge influences food choices and adequate nutrition promotes optimal
performance of athletics.
Objective: To assess association between nutrition knowledge, nutritional status and lifestyle.
Methods: This cross sectional study was carried out among 280 Athletes training in Ondo Town, Nigeria.
Respondents' socio-demographic characteristics, nutrition knowledge and lifestyle were determined by
interviewer administered questionnaire. Nutritional status was assessed by anthropometry and dietary
2 pattern. Body Mass Index (kg/m ) and Body Fat (%) were calculated. Statistical Package for Social Science
(SPSS) was used to analyse data. Association of variables was determined by chi-square having p<0.05.
Results: Respondents' mean age was 21±3.9years. Males and females were 73.2% and 26.8%
respectively. Majorities (83.9%) were undergraduates. Football (37.9%), volleyball (20.0%), basketball
(12.9%) and track and field events (12.5%) were major athletics, 69.4% had good nutrition knowledge and
73.9% normal weight, 15.0% overweight, 2.5% obese and 54.7% had good/excellent body fat. Cereal
(57.8%), fruits (52.3%), flesh meat (52.8%), sea foods (45.1%), eggs (42.1%) and dairy products (48.1%)
were regularly consumed, 66.1% trained at evening, 54.3% trained 1-2 days per week, 83.9% skipped
breakfast. Significant associations were found between athletes' nutrition knowledge and lifestyle
practices such as skipping of breakfast, taking of water bottle along for training, frequency of water
consumption during training and consumption of carbonated drinks rather than water while thirsty.
Conclusion: Many athletes have good nutrition knowledge. Overweight and obesity are prevalent; many
skipped breakfast and consumed carbonated drinks instead of water while thirsty. Fruits vegetables and
iron rich foods are not adequately consumed.
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Author(s):
Onwumere Michael, Melody N. Modebelu, Ejirika Chimdi Uche.
Page No : 182-189
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Efficacy of Wood Ash and Moringa Leaf Powder on the Shelf Life of Fresh Beefsteak Tomato
Abstract
Background: Major challenges along tomato value chain in Nigeria had been identified to include among
others high postharvest losses. However, common materials that can be used by farmers in preserving their
grains are wood ash and Moringa leaf powder.
Objective: The study determined the efficacy of Wood ash and Moringa leaf powder on the shelf life of
fresh Beefsteak tomato.
Methods: The experiment was conducted at Biochemistry Laboratory section of National Root Crop
Research Institute, Umudike; Abia State, Nigeria. The design adopted for the study was complete
randomized research design experiment. Beefsteak tomatoes were bought from Dokwa West Local
Government Area Market of Delta State, Nigeria using a basket. From the tomatoes gotten, 75 firm
Beefsteak tomatoes were selected for the experiment. The treatments used for the study were 600grams of
Moringa oleifera leaf powder and Wood ash. The treatment was replicated three times with each replicate
containing eight (8) tomatoes that were observed for 24days. However, the data collected were analyzed
using mean and percentage with SPSS version 21.0.
Results: The wood ash gave a better preservative effect when compared with Moringa oleifera leaf powder
during the experiment. However, the findings further revealed that Moringa oleifera leaf powder
preserved tomatoes fresher when compared with the group preserved with wood ash that has shrunk
pericarp and other spoilage features.
Conclusion: Tomato farmers and other consumers should preserve tomatoes with wood ash and Moringa
oleifera leaf powder so as to enhance and promote health and shelf-life of their tomatoes.
