| 1 |
Author(s):
Ani, Peace N.,, Madukwe, Edith U, Ugwuanyi, Ugonne F..
Page No : 1-10
|
Functional, Nutritional and Sensory Characteristics of Biscuits Improved with Plantain, Breadfruit and Termite Flour
Abstract
Objectives: The potentials of plantain, breadfruit and termite in biscuit making as well as the nutritional
and sensory characteristics of the processed biscuits were investigated.
Methods: The food crops and termite were processed into flour and the functional properties determined.
The flours were combined in different proportions to obtain composite flours; (40% wheat, 30% breadfruit
& 30% plantain), (40% wheat, 30% breadfruit & 30% termite), (40% wheat, 30% plantain & 30% termite)
and (30% breadfruit, 40% plantain & 30% termite). Commercial wheat flour was used as control. Biscuits
were baked using the composite flours and evaluated for nutrient composition and sensory attributes.
Data were analyzed using Statistical Package for Social Sciences, version 21. Significance was accepted at
p < 0.05.
Results: The biscuit made with only commercial wheat was significantly (p < 0.05) low in protein (6.24%)
and fat (20.01%) content. Biscuits processed from composite flours had significantly (p < 0.05) high
amount of folate and vitamin B compared to the control. Sensory characteristics of biscuits made with 6
blends of wheat, breadfruit and plantain flours were comparable to the control.
Conclusion: Highly nutritious and low cost biscuits could be produced by incorporating plantain,
breadfruit and termite into wheat flour.
| 2 |
Author(s):
Gertrude Nneka Onyeji, Patience Nkemjika Ogbu,, Nwogo Ajuka Obasi, Anosike Francis Chidi.
Page No : 11-19
|
Assessment of Dietary Diversity and Nutritional Status of Young Nigerian Undergraduates
Abstract
Background: Lack of nutrition information is a serious challenge facing young adults in some countries
resulting in their ignorance of the nutritional values of various foods.
Objective: This study determined the dietary diversity of undergraduate students of Alex Ekwueme
Federal University Ndufu Alike Ikwo (AEFUNAI).
Methods: Simple random sampling technique was used in selecting 470 students (234 males and 236
females) between the ages of 17-27 years. A pre-tested semi-structured interviewer–administered
questionnaire was used to collect socio- demographic information and 24-hour diet recall.
Anthropometric data was collected using standard procedures. Dietary diversity (DD) was determined
using 14-food group dietary diversity model and terciles were created to categorize individual dietary
diversity (low: 1-4; average: 5-9; high: 10-14). Data were analysed using descriptive statistics, ANOVA
and Chi-square. Statistical significance was determined at 5% level (P <0.05).
Results: Mean age, height, weight and BMI of respondents were 21.2± 2.5 years, 1.69 ± 0.03m, 64.4 ±
2 9.2kg and 22.7 ± 3.0kg/m respectively. Obesity was significantly higher in females (22.9%) than males
(9.8%), (P < 0.05). Dietary diversity scores (DDS) was 5.0 ±2.74, and majority (57.9%) scored low. Food
consumption by the respondents was significantly different (p<0.05) in two food groups. More males
(53.9%) skipped lunch while more females (43.9%) skipped breakfast.
Conclusion: The respondents had low dietary diversity with obesity higher in females than males.
Nutrition education on adequate dietary practices is recommended.
| 3 |
Author(s):
Ogunmoyela Olugbenga A. B, Akinroye Kingsley Kola, Atinmo Tola, Adeyemi Isaac A..
Page No : 20-32
|
Preliminary Studies on Status of Nutrition Labeling of Pre-Packaged Food Products in Markets of Lagos Metropolis in Nigeria
Abstract
Background: Nutrition labelling regulations have been in use in various countries since the United States
Food and Drug Administration published its first regulations in 1973. The Pre-packaged Food Labelling
Regulations came into use in Nigeria in 1995.
Objective: This study examined the nutrition labelling formats and shelf display practices, x-raying of the
traditional back-of pack (BOP) labels and the emerging new front-of-pack (FOP) labels in open markets,
mini supermarkets and large-scale supermarkets in the Lagos metropolis, Nigeria.
Methodology: A descriptive, cross-sectional survey design was conducted to evaluate nutrition labelling
formats in 162 purposively selected samples of pre-packaged products. The data were analyzed using
Microsoft Excel and presented in tables and figures.
Results: Open markets, mini-supermarkets and large-scale supermarkets accounted for 24%, 5% and
71% of the total sample population, respectively. Apart from the 'eye logo', most of the logos found on the
labels were voluntary and presently not regulated, hence did not follow any consistent format. Only 4% of
these products had the Front-of-Pack labelling format, and these were mostly imported products of
multinationals, while 96% of products carried the Back-of-Pack label, comprising both local and imported
brands. It was noted that all products on display shelves were usually arranged in such a way as to
communicate the brand name without any consideration for nutrition information.
Conclusion: These preliminary findings highlight the position of nutrition labelling in Nigeria and the
need for an urgent review of the present labelling regulations for better consumer communication and
alignment with global trends.
| 4 |
Author(s):
Okwulehie, F.C, Lemchi S.N, Iheme, G.O, Obi-Anyanwu, J.N.
Page No : 33-40
|
Nutrient Composition and Acceptability of Soy Enriched Gari: Implications for Food Security in Nigeria
Abstract
Background: Gari, granular flour is one of the major staple foods in Nigeria. It has a drawback with
regard to its crude protein content which is as low as 1%. There is a need to enrich gari with local legumes
to improve nutrient content and acceptability.
Objective: The study examined the nutrient composition and general acceptability of soy enriched gari
products.
Method: Improved Cassava TMS 30575 and raw Soybean seeds were used. Cassava tubers were peeled,
washed, milled, fermented spontaneously for five days and dewatered. Soybean seeds were boiled in
2.5% sodium bicarbonate for 20 minutes to remove beany taste, de-hulled, dried and milled into flour.
Dewatered cassava mash was enriched with soybean flour at varying proportions to generate three
samples at the ratio of 100g cassava mash:10g soybean flour (sample A), 100g cassava mash:20 soybean
flour (sample B) and 100 cassava mash:30 soybean flour (sample C) to obtain soy-gari, while two other
samples containing cassava mash only and cassava mash with 20ml palm oil served as controls. The effect
of the enrichment on proximate content of the soy- samples and acceptability of the cooked paste (eba and
fufu) and snack (soaked gari) were evaluated. Nutrient composition was determined following standard
procedure, while. Sensory evaluation was carried out with a twenty-man panel using a nine – point
hedonic scale. Data obtained were subjected to Analysis of Variance (ANOVA) to compare the means of
the samples. Duncan's new multiple range was used for mean separation at 5% probability.
Result: The result showed that the strong acid taste of gari which is desirable was not affected by
enrichment with soybean. The moisture content of the samples was considerably low and is capable of
having long shelf life. The nutrient content of the samples improved with the addition of soybean flour in
all the nutrients evaluated. Its consumption as Fufu was generally accepted.
Conclusion: The enrichment of gari with soybean flour improved its nutrient content and has potential to
reduce malnutrition and food insecurity among the rural poor in Nigeria who depend on largely on gari as
a major staple.
| 5 |
Author(s):
Adepoju, A. B, Olayiwola, I. O, Onabanjo, O. O, Lasode, O. A.
Page No : 41-52
|
Nutritional Status and Functional Capacity of Elderly in Selected Communities in Ibadan, Oyo State
Abstract
Background: Elderly are vulnerable to malnutrition due to some age related factors. Continuous
evaluation of these factors will help in reducing this risk.
Objective: The study assessed the nutritional status and functional capacity of elderly in selected
communities in Ibadan, Oyo state
Method: A cross-sectional study involving 450 elderly selected using multistage sampling techniques
from four local government areas in Ibadan. Socio-demographic characteristic of the respondents was
obtained using a semi-structured and interviewer administered questionnaire. Data on dietary intake was
obtained using 24 hours dietary recall. Weight (kg) and height (m) measurement was done and Body Mass
2 Index {BMI (kg/m )} was calculated. Functional capacity was assessed using Bristol activity of daily living
and Lawton and Brody instrumental activities of daily living scale. Data were analyzed using SPSS. version
20.0
Results: More than half (56%) of the respondents were female, 62% had no formal education, 27% were
petty trader and estimated monthly income of majority (36.4%) of the respondents was ₦1,000-₦5,000.
66.7% had normal BMI, 17.1% were underweight while 8.2% of the respondents were overweight. Intake
of Energy and nutrients like Protein, Fibre, vitamin C and Calcium were below the Recommended Dietary
Allowance (RDA) while Carbohydrate intake was above the RDA. 91.0% and 71.0% were functional
independent in basic activities of daily living and instrumental activities of daily living respectively.
Significant (p< 0.05) association was observed between the level of functional impairment and BMI of the
respondents.
Conclusion: Functional capacity is a factor that is independently associated with nutritional status of
elderly.
| 6 |
Author(s):
Okwunodulu, I. N, Iyida, D. C, Okakpu C. J, Okakpu, K. G.
Page No : 53-62
|
Analysis of the Effects of Pasteurization on Proximate, Atwater Factor and Acceptability of Smoothie from Banana, Carrot and Soymilk Blends
Abstract
Background: Single fruit consumption results in loss of appetite and consumption due to monotony of
flavor thereby results in lack of functional nutrient inherent in fruits and vegetables. These functional
nutrients prevent such chronic diseases like cancer, stroke among others alongside same health benefits.
Conversely, combination of different fruits improves flavour and consumption thereby enhances
phytonutrient consumption with reduced risk of chronic disease.
Objective: As smoothies are pasteurized before short time storage in fridge by some people, this research
understudied the effect of pasteurization on the proximate, Atwater factor and acceptability of smoothie
from the blend of ripe banana, carrot and soymilk.
Methods: Banana, carrot slices and soymilk were blended with variable speed kitchen blender in varying
proportions to produce four samples of pasteurized and unpasteurized smoothie samples. The smoothie
samples were subjected to proximate and acceptability using standard analytical methods. Energy values
were by calculation using the Atwater factor.
Results: Proximate composition of both pasteurized and unpasteurized smoothie samples showed that
moisture ranged from 88.33 to 90.42%, ash 0.75 to 0.88%, crude protein 3.74 to 3.91%, crude fibre 0.14
to1.17%, fat 2.65 to 3.15% and, carbohydrate 2.82 to 3.90%. Energy values ranged from 154.02 to
211.470 Kj/100g.Sensory scores for taste ranged from 4 to 7, appearance 5 to 7, consistency 5 to 6 and
general acceptability 5 to 7.
Conclusion: The study revealed that pasteurization affected the proximate composition, energy values
and acceptability of all the smoothie blends and therefore should be a matter of choice.
| 7 |
Author(s):
Ukom Anthony, Nwanagba Nkeiru, Obeta Nwamaka, Nwude Henrietta, Obute Chisom.
Page No : 63-71
|
The Nutritive Quality and Antioxidant Activity of Some Vegetable Soups During Frozen Storage
Abstract
Background: Storage of soups at -18 ℃ are used to preserve and avoid nutritional losses which may arise
as a result of periodical heating. Unfortunately, continuous supply of electricity is not always available to
majority of Nigerian homes resulting to an adverse loss of soup quality due to several thaw cycles.
Objective: To evaluate the nutritive composition and antioxidant activity of some vegetable soups during
frozen storage.
Materials and Methods: Ugu (TVS) and oha (PVS) vegetable soups were prepared with some other
ingredients. Standard methods were used to evaluate the nutritive composition and antioxidant activity of
the soups during frozen storage.
Results: The results showed that the proximate values of TVS soup: fat (15.15 – 15.80%), fibre (13.00 –
13.80%), protein (17.15 – 18.30%), and ash contents (10.70 – 10.90%) were significantly (p<0.05) higher
than the fat (10.70- 11.60%), fibre (9.00 – 9.80%), protein (15.35 – 16.0%), and ash contents (8.90 –
9.60%) of PVS soup. Minerals (Mg, P, Zn, Fe) and vitamins (A and E) followed the same trend. However,
there was stronger scavenging power of %DPPH, ABTS and FRAP in PVS than TVS soup. %DPPH, ABTS and
FRAP values were 60.86 – 62.04%, 26.42 – 27.52 mg/GAE/g, and 20.02 – 20.63 μmolTE/g in PVS soup,
whereas, that of TVS soup were 37.68 – 43.12%, 3.04 – 3.75 μmolTE/g, and 8.26 – 10.43 mgGAE/g. It
was observed that polyphenols and vitamin C contributed to strong DPPH, ABTS, and FRAP scavenging
activity.
Conclusion: The soups can serve as functional food, improve nutrition and the boosting of physiological
health to consumers.
| 8 |
Author(s):
Ndatsu Yakubu,, Dunason Solomon David, Hassana Abubakar, Fatima Gogo Mayaki, Mary Ladidi Abu, Hadiza Mohammed, Usman Boko Hamza.
Page No : 72-79
|
Nutritional and Antinutritional Composition of Raw and Cooked Raffia Palm (Raphia farinifera) Fruits from Nupe Land, Nigeria
Abstract
Background: : Raffia palm (Raphia farinifera) fruit belongs to the family of Arecaceae.
Objective: The work is aimed at evaluating the nutritional and anti-nutritional analysis of Raffia palm
(Raphia farinifera) fruit from Nupe land.
Methods: The fresh fruits of Raphia farinifera were cooked for two hours before carrying out the analysis.
The parameters analyzed involve proximate composition (moisture, crude fiber, protein, fat,
carbohydrate, and energy contents), minerals (calcium, potassium, sodium, iron, and magnesium), and
antinutritional factors (oxalate, tannin, phytate, and cyanide) using standard procedures and methods.
Results: High levels of moisture (20.90%) and carbohydrate (83.34%) were noted in boiled Raphia
farinifera than in the raw samples. However, a low level of ash (2.97%), protein (1.24%), fiber (0.50%), fat
(2.30%), and energy (341Kcal/100g) were observed in the boiled Raphia farinifera than in the raw one.
The mineral contents in the boiled sample were reduced significantly (p<0.05) compared to the raw one.
Reductions of antinutritional factors to the levels of their permission limit were noted in the cooked samples
compared to the raw one.
Conclusion: Therefore, the Raphia farinifera fruit consumption after cooking could be beneficial to the
health of consumers and help in combating the problem of malnutrition in Nigeria.
| 9 |
Author(s):
Yusufu, Peter Awodi, Owheruo, Joseph Oghenewogaga, Ojo, Mofoluwaso Olufunmilola.
Page No : 80-87
|
Nutritional Composition, Sensory Properties and Microbial Status of Kunun Zaki Fortified with Ground Nut Protein Concentrates
Abstract
Background: Kunun zaki is a cereal based beverage that is highly consumed in Northern Nigeria, but
gaining fast popularity all over the country. However, Kunun zaki is mainly a carbohydrate food that is
deficient in protein. Kunun zaki will be nutritionally adequate if its protein content is improved with
groundnut protein concentrates which could be locally sourced.
Objective: The study investigated the nutrient composition, sensory and microbial properties of kunun
zaki fortified with ground nut protein concentrates.
Methods: Kunun zaki made from millet was fortified with groundnut protein concentrates at levels of 0,
10, 20, and 30%. The proximate composition, essential amino acid, sensory and microbial properties were
determined using standard methods of analysis. The data obtained were statistically analyzed using
Analysis of variance (ANOVA)
Results: Sample (KN30) had the highest protein (17.8 mg/100g), fat (2.7 mg/100g), ash (2.8 mg/100g),
fiber (3.2 mg/100g) and lowest Moisture (65.2 mg/100g) and carbohydrate (8.3 mg/100g) content than
other samples. Sample (KN30) had the highest content of lysine (4.3 g/100g), tryptophan (2.6 g/100g)
and phenylalanine (3.1 g/100g).Total solids increased from 13% in the control to 25.6% in KN30. All
H samples had P range of 4.0 to 4.2. Samples were microbiologically shelf stable up to 24h of storage at
room temperature.
Conclusion: Fortification of kunun zaki with ground nut protein concentrates up to 30% level improved
protein, energy, ash and fibre content of the beverage.. Addition of groundnut protein concentrates
showed no adverse effects on the sensory and microbial properties of Kunun zaki.
| 10 |
Author(s):
Oguizu, A.D, Celestine, E.U.
Page No : 88-95
|
Consumption of Ultra-Processed Foods and Anthropometric Status of Adolescents in Aba North LGA Abia State, Nigeria.
Abstract
Background: Ultra-processed foods are food and drink products that go through different types of food
processing. They typically contain little or no intact foods, and are ready to eat and drink.
Objective: This study assessed the consumption of ultra-processed food, drinks, and anthropometric
status of adolescents in Aba North Local Government Area, Abia State, Nigeria.
Methods: A cross-sectional survey using multistage sampling technique was conducted among 439
adolescents from in Aba North Local Government Area. A well-structured and validated questionnaire
was used to obtain information on socio-economic status, frequency of consumption of ultra-processed
foods and anthropometric measurements of height and weight. Respondents were subjected to
anthropometric measurements using standard technique. WHO Anthro plus was used to analyze
anthropometric data. Data were analyzed for descriptive statistics and Chi-square using SPSS version 23.
Results: The respondents comprised mostly of female adolescents (56.0%), while 44.0% were male.
Majority (65.4%) were within the ages of 16-19 years and 36.4% were within the ages of 12-15 years.
Cakes were consumed daily by 65.6% of the respondents. Most of the respondents consumed soft drinks
(74.7%), packaged breads (68.8%), cookies (71.8%) and instant noodles (59.9%) from time to time. About
77.6% of the female respondents were obese. More females (48.7%) were obese than males (28.9%). Also
5.3% of the respondents were overweight. There was a significant relationship between the consumption
of margarine (p<0.000), sausage (p<0.000), chips (p<0.000), canned vegetables (p<0.000), pasta
(p<0.000) and obesity.
Conclusion: There was a significant association between the consumption of some ultra processed foods
and obesity. There was a high prevalence of obesity amongst the respondents.
| 11 |
Author(s):
Oluwasiji O. Olaitan, Joel E. Okolosi, Grace T. Fadupin.
Page No : 96-105
|
Nutritional Status and Dietary Diversity among Fertility Impaired Women in Ibadan, Nigeria.
Abstract
Background: Excess weight gain and poor dietary intake pose adverse effects on health and productivity
of women of reproductive age.
Objective: The study assessed association between nutritional status, dietary diversity and fertility.
Methods: Study design was cross sectional, carried out among 210 fertility-impaired women who
attended gynaecological clinics of University College Hospital and Adeoyo Maternity Hospital, Ibadan,
Oyo State, Nigeria. A semi-structured interviewer administered questionnaire and adapted Dietary
diversity Questionnaire was developed to determine respondents' socio-demographic characteristics and
dietary diversification respectively. Height (m), weight (kg) and body fat (%) were measured. Data
collected were analysed by Statistical Package for Social Science (SPSS) version 21.0. Descriptive and
inferential statistics were performed. Association of variables was determined by chi-square having
p<0.05.
Results: More than half (53.3%) of respondents were within 30-39 years. Monthly average income was
₦30,000 ($187.5). Prevalence of overweight, obesity, secondary infertility, primary infertility and sexually
transmitted infections (STI) was 40.5%, 32.8%, 55.5%, 44.5% and 28.5% respectively. Only 38.6% had
experienced infertility beyond five years. Highly diverse diets were consumed by only 51.0% of
respondents. Fruits and vegetable, organ meat, eggs, milk and milk products, meat and fish were not
poorly consumed. Infertility was associated with increased Body Mass Index (p꞊0.042), Sexually
Transmitted Infections (STI) (p꞊0.000), age (p꞊0.000), religion (p꞊0.020), occupation (p꞊0.003) and
monthly income (p꞊0.036) were significantly associated with infertility.
Conclusion: Majority of infertile women in this study were overweight, obese, and physically inactive,
experienced abdominal adiposity and secondary infertility.
| 12 |
Author(s):
Olajide, K, Davidson, G. I, Baiyeri, K. P.
Page No : 106-115
|
Assessment of Mineral and Antinutritional Qualities of Ceiba Pentandra Succulent and Matured Leaves.
Abstract
Background: Food insecurity remains a major challenge in Nigeria, assessing mineral and
antinutritional qualities of Ceiba could ensure food security and improve people's diet.
Objectives: The study assessed mineral and antinutritional qualities of succulent and matured leaves of
two Ceiba accessions.
Materials and methods: Succulent and matured leaves of Ceiba were collected from Ayede and Unosi
in Kogi State, Nigeria and investigated for minerals and anti-nutrients using standard analytical
procedures. The experiment was a 2x2 factorial in completely randomized design (CRD) with three
replicates. Data collected were subjected to the analysis of variance in CRD using GENSTAT statistical
software.
Results: Unosi accession significantly (p<0.05) had higher potassium (42.9 mg/100g). Phosphorus (72.2
mg/100g) and zinc (0.764 mg/100g) were more in Ayede. Matured leaves possessed higher calcium
(21.22 mg/100g) and magnesium (62.81 mg/100g). Succulent leaves had more phosphorus (75.5
mg/100g). Genotype x traits biplot analysis revealed that matured leaves from Ayede had higher calcium.
Iron, phosphorus and zinc were more in succulent leaves from Ayede. Matured leaves from Unosi had
higher magnesium. Succulent leaves from Unosi contained higher potassium. Higher oxalate (172.5
mg/100g) and phytate (3.90 mg/100g) were attributed to matured leaves. Biplot analysis revealed that all
the anti-nutrients were higher in matured leaves from Ayede.
Conclusion: Ayede accession is a better option for the consumers and for genetic improvement since the
anti-nutrient content can be reduced during the cooking process. Higher anti-nutrients in matured leaves
and higher mineral values in succulent leaves of Ceiba suggests the consumption of the succulent leaves.
| 13 |
Author(s):
Ezeibe, Chinyere .P, Asumugha Victoria. U.
Page No : 116-123
|
The Chemical Composition of Bambara Groundnut Flours at Different Fermentation Periods.
Abstract
Background: The antinutrients composition in bambara groundnut has predisposed a lot of people to
health risks. Therefore, the study to determine the effect of fermentation on the nutrient and antinutrient
becomes pertinent.
Objective: The study assessed the chemical composition of flours from fermented bambara groundnut.
Materials and methods: An experimental study design was used. The bambara groundnuts were
fermented at different periods of twenty-four hours (BTF), fourty-eight hours (BFE), seventy-two hours
(BST) and the unfermented portion coded zero (BZE) was used as the control. Proximate analysis was done
and the mean, standard error of the mean (SEM) and analysis of variance (ANOVA) were done using
statistical package for service solutions (SPSS) version 21. Means were separated by Duncan's Multiple
Range Test and significance judged at P 0.05) in the moisture content. The control (BZE) had the
highest carbohydrate (69.63%), fat (1.63%) though not significantly different (P>0.05) and a higher fibre
content. Sample BFE had the highest protein value (21.82%) and ash (2.55mg) at a significant level
(P<0.05). Sample BST had the lowest fibre value (1.20%). For the minerals assessed, BFE had the highest
values in calcium and iron while BTF (24hr) had the highest in magnesium, manganese, copper and zinc.
There was no significant difference in the vitamin C, thiamine and riboflavin values. The antinutrient
values of BZE was significantly higher than all of the sample flours (P<0.05).
Conclusion: The result showed that fermented flours of bambara groundnut had increased nutrients
and reduced antinutritional factors.
| 14 |
Author(s):
Zubair, A. B., Femi, F.A., Azeez, S.O., Maxwell, Y.M.O, Isah, L. R.,, Jiya, M. J.,, Owheruo, J.O..
Page No : 124-129
|
Proximate, Mineral and Sensory Evaluation of Cake Baked from Wheat and Sesame Seed Flour Blends.
Abstract
Background: Cake is one of the most common bakery products consumed in the world.
Objective: This study determined the proximate, mineral and sensory attributes of cake from wheat and
sesame seed flour blends.
Methods: Sesame seeds were processed into flour and formulated in the ratio 95:5, 90:10, 85:15 for
wheat and sesame flour with 100% wheat flour ascontrol. The entire baking ingredients were mixed
together thoroughly and the mixtures placed in baking pan and bakedin an electric oven for 20 min at a
temperature of 160 °C.
Results:Moisture content was in the range of (11.40% to 17.2%), ash content (1.51% to 2.32%), fat
content (38.30% to 39.80%), fibrecontent (0.59% to 1.90%), protein (12.97% to 14.30%) and
carbohydrate content (25.70% to 28.90%). Magnesium (26.55mg/100g to 29.07 mg/100g), calcium
(14.55mg/100g to16.19mg/100g), sodium (10.67mg/100g to 14.11mg/100g), potassium
(327mg/100g to 348mg/100g) and phosphorus (105mg/100g to 195mg/100g). Sensory attributes score
varied across the samples. Colour (5.22% to 7.78%), taste (6.19% to 8.22%), texture (6.87% to 7.78%),
flavor (7.08% to 8.34%) and overall acceptability (7.27% to 8.43%).
Conclusion: The study showed thatinclusion of sesame seed flour in baking of cake significantly improves
the nutritional composition of the cake with an acceptable sensory attribute.
| 15 |
Author(s):
Ukegbu Patricia Ogechi, Onwuzuruike Uzochukwu Anselm, Uzochukwu, Ugochi Comfort, Ortutu Beulah, Aderibigbe Olaide Ruth.
Page No : 130-135
|
Food Systems, Value Chains and Covid-19 Pandemic: a Review of Current Situation in Low and Middle Income Countries
Abstract
Background: The food value chain is very important in driving the economy of every country. It ensures
food availability by deploying the science, technology and expertise needed for crop production, food
processing, storage and distribution. Coronavirus disease (COVID-19) pandemic no doubt had
unprecedented short-and long-term impact on the food value chain. The literature is characterised by a
gap on how to deal with the impact of COVID-19 outbreak especially in low- and middle-income
countries.
Methods: This article reviewed the impact of the pandemic on selected food value chains such as staple
cereals and livestock. Measures on how best to respond to the COVID-19 impact on food value chains, and
the importance of developing the food value chains were discussed.
Results: Systematic literature review highlights the abrupt impact of the pandemic on food value chains
and reveals several challenges which include loss of earnings, restricted movements, panic buying, shift in
eating patterns, depression and quarantines. The review also showed that within the supply chains, there
was food availability at the onset of the outbreak but this depreciated over time due to panic buying and
lockdown measures. Panic buying resulted in an increase in demand, upsurge in food prices and possibly,
reduced purchase in the future, while unavailability of agricultural labour, transport delays and
cancellations hampered food access.
Conclusion: Well organized and coordinated effort is required to establish long term measures that will
contain the virus, recover the economy, as well as restore food production and access to food post
pandemic.
| 16 |
Author(s):
Ayo, JA, Ochefu A, Agbatutu A.
Page No : 136-144
|
The Effect of Ripening on the Nutrient Composition of Mature Locally Cultivated Pink Banana Cultivar (Musa spp) Peel and its Possible Uses.
Abstract
Background: The stage of maturity of food plants greatly affects the concentrations of nutrients in them
and lack of this information makes these plants to be highly underutilized.
Material and Methods: Matured unripe pink banana cultivar were collected from Ussa, Ussa LGA, and
divided into two portions.One portion was covered with jut bag and kept in the dark under room
temperature to ripen. The peel of the other portion (unripe) were immediatetly removed, cut into pieces,
dried at 50 C, milled into powder and stored under referigeration temperature (10 C). The peel of the ripe o o
pink banana cultiver were processed as the unripe peel.The chemical composition of the powdered
bananas peels (unripe andripe) were determined using standard methods.
Results: The moisture, protein and carbohydrate content of the pink banana cultiver decreased from 8.82
to 7.83, 5.39 to 5.19 and 72.79%, respectively. While the ash, fats and fibre content increased from 4.66
to 5.34, 5.29 to 6.22 and 3.10 to 3.17%, respectively, on ripening.An increase in vitamin C (0.08 to
0.14mg/100g), vitamin E (92.0 to 113.10 mg/100g), and decrease in starch (1.13 to 0.92mg/100g) and
lignin (5.22 to 5.11mg/100g)on ripening. The potassium and phosphorous content of the banana peels
increased from 4.16 to 4.31 and 0.28 to 0.35mg/100g, repectively, on ripening.
Conclusion: Ripening has relatively improve the macronutrients and micronutrients of the unripe banana
cultivar peels and could therefore be used in enrichment of food products.
| 17 |
Author(s):
*Asiegbu, Ucheoma A, Obiora, Judipat N.
Page No : 145-151
|
The Effect of Blanching on the Nutrients and Anti-Nutritional Factors of the Leaves of Tender and Mature Bombax c.
Abstract
Background: Vegetables being the edible parts of herbaceous plant mostly consumed by man and
animals have varying nutritional compositions. They provide rich sources of vitamins and minerals. In
Nigeria most vegetables are eaten after processing which may be blanching or steaming.
Objective: The objective of this study is to determine the effect of blanching on the nutrients and antinutritional
factors of the leaves of tender and mature Bombax costatum.
Methods: An experimental study design was adopted. The leaves of tender and mature Bombax costatum
were analysed in raw and blanched forms using the methods described by AOAC [1]. The student's T-Test
was used to statistically analyse the data.
Results: The results show that tender Bombax costatum had a high moisture content (72.60±0.50),
(P < 0.05) which significantly increased with blanching (81.32±2.11). For tender Bombax costatum the
blanching process led to a reduction in the fat (from 3.54±0.08 to 2.22±0.63), anti-nutritional factors
and the vitamins as well as sodium, calcium, iron and phosphorus contents significantly (p < 0.05). Conclusion: Blanching led to a significant reduction in the sodium, calcium, iron and phosphorus
contents of the tender Bombax costatum. The mature vegetables were found to be high in calcium
contributing more than a 100% of RDA per 100g serving.
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Author(s):
Amuzat Aliyu Olalekan, Gomina Muftanatu, Adisa Mohammed Jimoh, Sulaiman Rukayyat S, Mohammed Hadiza, Yusuf Abubakar Awwal, Ndatsu Yakubu, Ntemere Godstime.
Page No : 152-160
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Anti-Hyperglycemic Activity of Aqueous Extract of Lawsonia Inermis Leaf in Alloxan-Induced Diabetic Wistar Rats (Anti-Hyperglycemic Activity of Aelil)
Abstract
Background: Alterations in metabolism of fuel molecules in diabetes increase blood glucose. This causes
long-term complications in many organs. Currently, available treatment options to maintain glycemic
control are accompanied by various side effects. Therefore, there is need to develop newer antihyperglycemic
agents of plant origin with no side effects.
Objective: This study aimed to evaluate the anti-hyperglycemic effects of aqueous extract of Lawsonia
inermis leaf in diabetic rats.
Methods: Thirty albino rats of an average weight 203.21 ± 6.57 g were randomly divided into six groups.
Diabetes was induced through intraperitoneal administration of 150 mg/kg body weight of alloxan in all
animal groups except one. Group A, non-diabetic rats, and group B, a diabetic control group were
treated with 0.5 mL of normal saline while group C was treated with 50 mg/kg body weight metformin.
Groups D, E and F were administered daily dose of 200, 400, and 600 mg/kg body weight of aqueous
extract of Lawsonia inermis leaf (AELIL) respectively for a period of 3 weeks. Parameters monitored are
fasting blood glucose using glucometer, body weight, serum chemistry and liver enzyme markers.
Results: Administration of AELIL showed a significant (p < 0.05) reduction in fasting blood glucose of
diabetic rats in a dose dependent manner. Also, administration of AELIL has no negative effect on the body
weight, serum chemistry and liver marker enzymes of diabetic rats. The AELIL showed no observable
toxicity.
Conclusion: AELIL possesses antidiabetic activity and safe for consumption.
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Author(s):
Nnadi Ihuoma Mary.
Page No : 161-170
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Effect of Low Glycaemic Index and Glycaemic Load Mixed Meals on Postprandial Plasma Glucose in type 2 Diabetes Patients
Abstract
Background: Consumption of high glycaemic index (GI) and glyceamic load (GL) mixed meals may pose
difficulties in diabetes Medical Nutrition Therapy (MNT)
Objective: This study assessed the GI and GL of four mixed meals and their effect on the post prandial
plasma glucose (PPPG) response in type 2 diabetes patients (T2DP)
Methods: Hundred T2DP on MNT only attending University of Nigeria Teaching Hospital (UNTH) medical
outpatient clinic were recruited. Control was made up of 100 non-diabetic healthy UNTH workers who
consumed 50g glucose to determine GI and GL. The four test meals included: Maize meal porridge (Pap)
and beans pudding (Moinmoin), Meat stew and boiled white rice and spaghetti with spinach (Rice and
Spaghetti), Meat stew and boiled white rice and beans and spinach (Rice and Beans) and Meat and beans
and yam pottage and spinach (Beans and Yam). Plasma glucose was tested quarter hourly for 2hours for
GI and GL values per serving determination.
Results: At 30, 45, 60, 90 and 120 minutes, three meals (i.e. Pap and Moinmoin, Rice and Beans and
Beans and Yam) delivered lower GI, GL and decreased PPPG peaks compared to Rice and Spaghetti
among non-diabetic and T2DP (P<0.05). Beans and Yam had the lowest GI and GL value per serving
(33.20±1.41 and 5.78±0.76) while Rice and Spaghetti had the highest values (49.60±3.63 and
11.49±0.31), respectively
Conclusion: Pap and Moinmoin, Rice and Beans and Beans and Yam delivered lower GI and GL and
decreased PPPG in non-diabetic and T2DP and may provide healthy alternatives.
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Author(s):
Olorunfemi-Kayode Ada Mercy, Aimola Idowu Asegame, Nzelibe Humphery Chukwuemeka, Ndidi Uche Samuel, Bello-Manga Halima, Mamman Aisha Indo.
Page No : 171-179
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Association Between Dietary Pattern And Severity Of Pain Crisis In Adolescents With Sickle Cell Anaemia Attending A Tertiary Health Facility In Northwestern Nigeria
Abstract
Background: Sickle cell anaemia is an inherited chronic disease with clinical manifestations arising from
polymerization of haemoglobin leading to the deformity of red blood cells into a sickled shape.
Objective: This study assessed the dietary pattern and severity of pain crisis in adolescents with sickle cell
anaemia.
Methods: The study design was a cross-sectional survey. Fifty consenting participants with a diagnosis of
sickle cell anaemia aged 10 to 19 years were enrolled in this study. Severity of pain crisis was evaluated
using a modified Wong-Baker's Pain Scale. Food frequency questionnaire was used to obtain food
consumption patterns. Data generated was analyzed using Statistical Package for Social Sciences (SPSS)
software. Cross tabulation and Chi-square were used to determine relationships between variables and
statistical significance was established at p<0.05.
Results: All the participants were single with 54 % (n/50) female and 60 % (n/50) of them had at least
secondary education. Mean age of participants was 14.3±2.8years. Adolescents who had no pain crisis
were 28 % (n/N) while 42 % (n/N), 18 % (n/N) and 12 % (n/N), had mild, moderate and severe pain
respectively. Dietary pattern consisted mostly of cereals, roots and tubers, milk and milk products
consumed with vegetables being the least consumed. Roots and tubers, milk and milk products showed
significant negative relationship with pain severity (p=0.025 and p=0.019 respectively) while meal
skipping showed significant positive relationship with severity pain (p=0.034).
Conclusion: Poor dietary practices was associated with the severity of pain crisis of the adolescents living
with SCA.
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Author(s):
Ariyo Oluwaseun, Okareh, Oladapo Titus, Loto-Charles Ayomikun Rebecca.
Page No : 180-186
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Glycemic Indices Of Pineapple, Banana, Jollof Rice And Wheat Flour Dough
Abstract
Background: Information on glycemic index of staple foods are required to develop appropriate nutrition
education materials to promote informed food choices.
Objective: This study was designed to determine the glycemic index of four Nigerian staple foods, namely
pineapple, banana, jollof rice and wheat flour dough.
Method: The study was descriptive cross-sectional in design. Ten apparently healthy postgraduate
2 students (4 males and 6 females, 25.8±2.0 years; BMI: 22.68±2.69 kg/m ; fasting blood sugar:
92.1±3.38 mg/dl) randomly consumed 50 g available carbohydrate portions of test foods and glucose
over a five-day period. Blood samples were collected in the fasting state and half-hourly over a 2-h period
post-ingestion of test and reference foods to determine plasma glucose concentrations, incremental area
under the glucose curve, glycemic index and glycemic load.
Results: A 50 g available carbohydrate is equivalent to 176 g of banana, 199 g of jollof rice, 229 g of
wheat dough and 322 g of pineapple. The Incremental Area Under the Curve for jollof rice, wheat dough
and pineapple showed no significant difference when compared with glucose, while of banana was
significant at P<0.05 when compared with glucose. The glycemic index was 94.88%, 97.37%, 98.9% and
99.3% and the corresponding glycemic load was 47.43%, 48.69%, 50.47% and 50.67%, for pineapple,
wheat flour, jollof rice and banana, respectively.
Conclusion: Banana, jollof rice, wheat flour dough and pineapple have high glycemic index values and
post-prandial glucose response is similar for jollof rice, wheat flour and pineapple. Efforts should be
intensified on promoting portion size control for improved glycemic response.
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Author(s):
Kajihausa, O. E, Bamidele, M. J., Omidiran, A. T.
Page No : 187-193
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Proximate Composition, Heavy Metals and Microbial Quality of Ground Melon Seed Sold in Some Open Markets in Abeokuta, Ogun State
Abstract
Background: Processing, handling and distribution practices of ground melon seed normally sold along
the street and open markets in Nigeria may constitute a major source of health hazard.
Objective: This study assessed the variations in proximate composition, heavy metals and microbial
quality of ground melon seed sold in some open markets in Abeokuta, Ogun State, Nigeria.
Methods: Ground melon seed samples were collected from three vendors from five different major
markets (Osiele, Itoku, Kuto, Omida and Lafenwa) in Ogun State, Nigeria. The samples were transported
ascetically in polythene bags to the laboratory for further analysis. Unshelled melon seeds purchased from
Osiele market was cleaned, shelled, washed with distilled water, sundried and milled using a laboratory
blender. This served as control. The proximate composition, heavy metals (copper, lead, iron and
cadmium) concentrations and microbial {total fungi count (TFC), total coliform count (TCC) and total
viable count (TVC)} quality were determined by standard laboratory procedures.
Results: There were significant differences (p<0.05) in the proximate composition, heavy metal contents,
TVC, TFC and TCC of all the samples. Sample from Omida market had the highest contents of all heavy
metals except cadmium while the sample from Osiele market had the highest content of TVC, TCC and
TFC.
Conclusion: Ground melon seed sold in all the markets were unsafe for human consumption due to its
high microbial loads while the concentrations of heavy metals are comparable and within the acceptable
limits of WHO/FAO CODEX food standard.
