| 1 |
Author(s):
Oloye, Abraham O., Olalusi, Ayoola P., Falayi, Fola R..
Page No : 1-6
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Investigation of Carbohydrate Content of White Yam (Dioscorea rotundata) Tubers Stored in Cold Storage Structure
Abstract
Background: Yam tuber (Dioscorea species) is one of the major carbohydrate crops and deteriorates fast
after harvesting if not properly stored.
Objective: This study investigated the carbohydrate content of yam tubers stored in cold storage.
Methods: Cold storage structure developed in 3 replicates was used for the storage of yam tubers, each
of the cold storage structures was set at a temperature of 10, 15, and 20 degrees centigrade respectively.
100 kg of yam tubers were stored inside each of the cold storage structures. The carbohydrate content of
the yam tubers was evaluated for 6 months using standard methods at the beginning of the experiment
and subsequently at an interval of a month (30 days) during the storage period. Data obtained were
analyzed with the use of R-software.
Results: The results showed that the carbohydrate content of the stored yam tubers varied from 26.15 to
31.01 % while the coefficient of variation for yam tubers stored at 10, 15 and 20 degrees centigrade was
5.25 %, 5.17 %, and 3.26 % respectively indicating that 20 degrees centigrade was the best storage
temperature that would prevent deterioration of yam tubers. Yam stored in cold storage at this
temperature is capable of having a long shelf life.
Conclusion: The study showed that yam tubers could be stored in cold storage for a longer period and still
retain its nutrient. Storage of yam in cold storage is recommended.
| 2 |
Author(s):
Achika I. Jonathani,, Ayo G. Rachael, Bolarin-Akinwande Olubunmi, Onoja Nathaniel.
Page No : 7-12
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Proximate and Anti-Nutritional Analyses of the Leaves of Synedrella nodiflora Linn and Ficus exasperata Vahl.
Abstract
Background: Synedrella nodiflora Linn and Ficus exasperata Vahl are very common edible plants in
Nigeria which possess lots of medicinal uses. However the nutritional and antinutritional importance of
these plants is unknown. The aim of the study was to determine proximate and anti-nutritional
components of Synedrella nodiflora Linn and Ficus exasperata leaves.
Methods: The Association of Official Analytical Chemists (AOAC) and other standard techniques were
used to analyse the nutritional and anti-nutritional properties of Synedrella nodiflora and Ficus exasperata
leaves.
Results: The moisture content of the leaves of S. nodiflora and F. exasperata was found to be 17.25 and
19.3 g/100 g, crude protein 21.44 and 23.63 g/100 g, crude fiber 9.15 and 18.8 g/100 g, ash 13.2 and
12.00 g/100 g, fat 8.45 and 2.4 g/100 g, and carbohydrate 30.1 and 28.87 g/100 g, respectively. Antinutritional
study of S. nodiflora and F. exasperata leaves revealed tannin levels of 7.29 and 8.33 g/100 g,
oxalate levels of 0.75 and 0.8 g/100 g, phytate levels of 1.32 and 1.32 g/100g, and hydrocyanic acid
levels of 0.67 and 0.68 g/100 g.
Conclusion: The two plants were found to contain significant amounts of nutrients that could be used to
supplement daily nutrient requirements for humans and animals.
| 3 |
Author(s):
Patricia Ukegbu, Nneoma Elechi Obasi, Uzochukwu Anselm Onwuzuruike, Martina Ogah, Ijeoma Okereke, Precious Nwamadi, Chinyere Echendu.
Page No : 13-24
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Comparative Analysis of the Proximate and Sensory Properties of Wheat-whole Tiger Nut Biscuits replaced with Avocado Paste
Abstract
Background: Biscuits are dominantly produced from wheat flour and baking fat, two ingredients linked
with celiac and cardiovascular diseases, hence the need to partially or completely replaced them.
Objective: This study investigated the effect of replacing fat with avocado paste on the proximate and
sensory properties of wheat-tigernut biscuits.
Materials and methods: Whole tigernut was processed into flour and blended with wheat flour at three
different levels; 10%, 20% and 30% weight basis into two parts. The first part of the composite (T10, T20,
and T30) and control sample (%wheat flour: T00) were baked into biscuit using margarine, while in the
second batch (AT10, AT20, and AT30), margarine was replaced with avocado paste (100%). Biscuit
samples were evaluated for proximate and sensory properties. Data were subjected to Analysis of Variance
at p<0.05.
Results: Proximate composition of the biscuit samples increased progressively with increasing substitution
of wheat flour with whole tigernut flour from 0% to 30% for all samples. Biscuits baked with avocado had
higher moisture, ash, crude protein, and comparative crude fibre content, but lower fat and carbohydrate
compared to values obtained for biscuits baked with margarine. Sensory properties of biscuits baked with
margarine were not adversely affected, while biscuits baked with avocado were acceptable up to 10%
whole tigernut flour substitution.
Conclusion: Utilization of tigernut flour and avocado paste as substitute to wheat flour and fat,
respectively, showed promising prospects and should be optimized and exploited as a healthier dietary
source to enrich bakery products like biscuits in Nigeria.
| 4 |
Author(s):
Olanrewaju, O. I.,, Dele-Olawumi B.,, Adedayo, O.E.,, Yisa, O. Oyinloye.
Page No : 25-35
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Prevalence of Risk factors of Cardio-metabolic disease (CMD) among elderly in two Local Government Areas of Osun State
Abstract
Background: Cardio-metabolic disease (CMD) is a clustering of clinico-biochemical index that places an
individual at increased risk for cardiovascular and as well as metabolic diseases.
Objective: Associated risk factors of Cardio-metabolic diseases among elderly in Ife central and East
Local Governments Area of Osun State was assessed.
Methods: The study was descriptive cross-sectional design which involved 400 elderly age 60years
and above who were randomly sampled. A structured, interviewer-administered questionnaire was
used to source for information from the respondents. Obesity, hyperglycemia and high blood pressure
were assessed using anthropometric indices, random blood glucose and digital sphygmomanometer
respectively in line with World Health Organization standard. Data were analyzed using descriptive
statistics and chi-square. A probability of P<0.05 was taken to indicate level of significance.
Result: Findings shows that 34.5% of respondents were within the age of range 60-69years. About
27.5% 20%, 22.5% and 5% were on special diet, hypertensive drug, confirmed diabetic and drinks
alcohol respectively. Central obesity as revealed by WC and WHR shows that 22.5 and 26.8% were
centrally obese respectively while BMI, %body fat and waist –height ratio shows that 27%, 31.5% and
35% were either overweight or obese. About 25% and 22.5%% had a raised systolic and diastolic
blood pressure respectively and in the same vain, 27.5% had raised blood glucose. Significant
difference was found in hypertension, BMI, WHR, WC, WHtR and %body fat, marital status and alcohol
consumption across the gender (p<0.05).
Conclusion: The study revealed high prevalence of risk factors of cardio-metabolic disease, among
the elderly in the two local governments.
| 5 |
Author(s):
Ezenwa H.C.,, Iheme G. O., Okonkwo E. M, Ugwu L.N, Nweke C. C., Okegbe D. C..
Page No : 36-46
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Nutrient and Sensory Properties of Tofu Coagulated with Tamarind
Abstract
Background: Tofu is an inexpensive, nutritious, healthy meat or cheese substitute with bland taste and
porous texture made from soybean. This study was designed to determine the nutrient composition and
sensory properties of tofu coagulated with tamarind exposed to different heat treatments.
Methods: Soybean was soaked overnight, washed, milled and filtered to obtain the milk, which was
boiled, coagulated with tamarind and exposed to following cooking methods. The samples were
subjected to chemical analysis as using procedures described mainly by AOAC. The sensory attributes
were assessed using a nine point hedonic scale and compared with the control (deep fried chicken).
Result: Cooking reduced the moisture content of fresh tofu from 82.47 to 20.49% but increased other
nutrient contents - crude protein (8.02% to 10.72%), fat (4.74% to 14.47%), ash (0.97% to 2.76%), crude
fiber (0.91% to 1.11%), carbohydrate (3.67% to 59.70%) and energy/calorie (89.39kcal/100g in to
378.50kcal/100g). Mineral contents such as calcium (105.23-101.85mg/100g), iron (8.71 to
6.90mg/100g), magnesium (108.03 to 98.84mg/100g), potassium (69.90 to 60.58 mg/100g) and
sodium (3.10 to 2.66mg/100g) decreased upon heating. Baked and fried samples had lower phytate
(0.52-0.65mg/100g), oxalate (0.43-0.54mg/100g), tannin (0.71-0.86mg/100g) and saponin (0.32-
0.47mg/100g) contents. The sensory evaluation showed that microwaved tofu (ex) was highly rated.
Conclusion:
Cooking increased the macronutrient but decreased the moisture, mineral and nutrient contents of tofu.
Micro-waved products averagely had higher nutrient composition and sensory properties. The low
fat/calorie and sodium, and good protein levels of this coagulated tofu makes it a healthier alternative for
non-communicable diseases prevention/management.
| 6 |
Author(s):
Adaobi Mary-Ann Okafor, Nkemdilim Annastecia Onah, Eucharia Chinyere Agbo.
Page No : 47-59
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Determinants of Meal Skipping and Nutritional Status of Postmenopausal Women in A Rural Community in South-Eastern, Nigeria
Abstract
Background: Regular meal consumption among postmenopausal women is fundamental to maintaining
good health.
Objective: This study evaluated determinants of meal skipping and nutritional status of postmenopausal
women in a rural community in south-eastern, Nigeria.
Methods: This cross-sectional study engaged 332 participants. A structured and validated intervieweradministered
questionnaire was used to obtain information on the sociodemographic characteristics and
meal skipping habits of the participants. Anthropometric measurements of height, weight, waist and hip
circumferences were obtained from the participants. Blood pressure, fasting blood glucose and lipid
profile of the participants were determined. Statistical Product and Service Solution (SPSS) for windows
version 21 was used for data analysis. Multinomial logistic regression was used to determine factors
associated with skipping meals. p value of < 0.05 was considered significant.
Results: Most (48.5%) of the respondents were aged ≥ 62 years. Meals were skipped by 42.8%. Obesity
(15.7%), overweight (37.0%), abdominal overweight/obesity (38.0%), hypertension (13.0%), prediabetes
(36.7%), diabetes mellitus (1.8%), low HDLc (66.7%) and borderline high triglyceride (9.1%) and
total cholesterol (24.2%) were prevalent among the participants. Participants who were unemployed (COR
= 1.710), had no formal education (COR = 1.338), earned ₦28, 000 – ₦57, 000 monthly (COR =2.071),
aged 50-55 years (COR = 2.261) and were in their early postmenopausal status (COR = 2.991) had
higher odds of skipping meals. Monthly income, age and postmenopausal status were significantly (p <
0.05) associated with meal skipping.
Conclusion: Sociodemographic factors and postmenopausal status were associated with meal skipping
among the group. Further studies are needed to evaluate the causal relationship between meal skipping,
sociodemographic variables and postmenopausal status
| 7 |
Author(s):
Olanrewaju, Omoniyi I,, Alebiosu, Ibidayo. A.,, Akiode Peter. O.,, Roland-Ayodele, M.A.
Page No : 60-71
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Nutritional and Sensory Attributes of Puff-Puff Produced From Composite Flour of Yellow Cassava, Orange Flesh Sweet Potato and Sesame seed
Abstract
Background: Protein and micronutrient deficiencies is still a threat to our development. Improving the
nutrient content of our common snacks is a strategy to reduce malnutrition prevalence in Nigeria
Objective: The study investigated the nutritional and sensory attributes of puff-puff produced from the
partial replacement of wheat flour with yellow cassava, orange flesh potato flour and sesame seed.
Materials and method: Orange flesh sweet potato, yellow cassava and sesame seed were processed
into flour, and the flours were combined in different proportions to obtain composite flours: (60% yellow
cassava, 20% orange flesh sweet potato, 10% sesame seed, 10% wheat flour), (50% yellow cassava, 30%
orange potato, 10% sesame seed, 10% wheat flour), (40% yellow cassava, 40% orange potato, 10%
sesame seed, 10% wheat flour) for puff-puff production, commercial wheat flour was used as control.
Samples were subjected to chemical, instrumental, and sensory analysis. Statistical Package for Social
Science (SPSS) version 23 was performed. Significance was accepted at P<0.05.
Result: The puff-puff made from the control sample was significantly (p<0.05) low in protein (10.12%),
ash (1.94%), fibre (3.24%) and moisture (13.61%) content. Puff-puff from composite flours had a
Significant (p<0.05) higher value for all micronutrient compared to the control. The puff-puff from
composite flours compared well to the control, but the sensory scores of the control was significantly
(p<0.05) higher in all parameters.
Conclusion: The study had shown that a nutritious and acceptable puff-puff could be produced with
partial replacement of wheat flour with yellow cassava and orange flesh sweet potato flours.
| 8 |
Author(s):
Rachael F. Olusa, Musibau A. Titiloye, Ebunoluwa G. Ibidapo, Folake O. Samuel.
Page No : 72-83
|
Effect of Peer Support Group Counselling on Infant and Young Child Feeding Practices of Mothers in Two Rural Communities in Ibadan, Oyo State, Nigeria.
Abstract
Background: Poor Infant and Young Child Feeding (IYCF) practices contribute to high burden of child
malnutrition in Nigeria. Mothers' support group interventions have the potential to reach and improve
IYCF coverage among mothers, but their effects remain unexplored in Nigeria. This study was therefore
conducted to determine the effects of peer support group counselling on infant feeding practices of
mothers in selected rural communities in Ibadan, Nigeria.
Methods: A quasi-experimental study involving systematic sampling of 240 non-primigravid pregnant
women from Ido and Oluyole Local Government Areas (LGAs) of Ibadan. Respondents (120) were
assigned into Experimental Group (EG) (Ido) and Control Group (CG) (Oluyole). Baseline and endline
data were collected using a semi-structured, interviewer-administered questionnaire comprising sociodemographic
characteristics and a 36-point practice scale on infant feeding. A fifteen months peer
support intervention was provided in the EG community. Complementary feeding practices were assessed
using multiple pass 24-hour dietary recall. Data were analyzed using descriptive statistics and students' Ttest
at α . 0.05
Results: Age of mothers was 28.7±5.1 years and 60.8% had secondary education. Mothers' practice of
IYCF improved significantly from 16.6±2.9 at baseline to 18.1±2.8 in EG with no significant improvement
among the CG (16.6±3.2 at baseline to 16.4±2.6 at end line). Early initiation (57.5%; 42.2%), exclusive
breastfeeding (61.3%; 33.9%),timely introduction of complementary feeding (62.2%; 39.4%), and
children that met minimum dietary diversity (64.2%; 30.6%) were higher in EG than CG respectively.
Conclusion: Peer support group counselling improved infant feeding practices. Efforts to improve
appropriate infant feeding could incorporate the adoption of peer support groups.
| 9 |
Author(s):
Nwachoko, Ndidi, Nwiloh, Barine Innocent, Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State..
Page No : 84-91
|
Some Metals and Nutrients Composition of Selected Sea Food from Amariama River in Bonny Island, Rivers State, Nigeria
Abstract
Background: Shrimps, Prawns and Crabs are good and edible aquatic food which is widely consumed in
Nigeria, especially by the people of the Niger Delta region.
Objective: to evaluate the level of heavy metal contamination and nutrients composition in selected
seafood from Amariama River in Bonny Local Government Area of Rivers State.
Method: Samples of three most commonly consumed fresh shellfish from Amariama River (Shrimps,
Prawns and Crabs) were purchased from local sellers along the Shore of Amariama River. Selected
minerals and heavy metals content were determined using Flame photometer and Atomic Absorption
Spectrophotometer (AAS), Carbohydrate and amino acid contents were analyzed using High performance
liquid chromatography (HPLC) while Vitamin content was analyzed with UV Spectrophotometer.
Result: the concentrations of lead (Pb) in Prawn (0.10 ± 0.00 mg/kg) was significantly (P<0.05) low
when compared to that of shrimp (0.35 ± 0.00 mg/kg).The concentrations of cadmium (Cd), sodium (Na),
potassium (K), and calcium in Prawn were statistically (P<0.05) lower when compared with shrimp. Also
Mannitol and Glucose concentrations in Crab were significantly (P<0.05) higher than in shrimp and
prawn. VitaminB concentration in crab was high when compared with the vitamin B concentrations in 12 12
shrimp and prawn. The result of the amino acids content showed that lysine, arginine, leucine, glycine and
alanine concentrations in shrimp were significantly higher when compared to that of prawn and crab.
Conclusion: This study showed that Cd content of crabs and prawns had no significant difference,
while its level in shrimp was beyond the permissible limit. Also the result showed that sea foods are
good sources of essential nutrients which are adequate for human nutrition.
| 10 |
Author(s):
Nwankwo, Rita N., Ngwu, Elizabeth K., Ndiokwelu Chika I., Taawu, Kacha G..
Page No : 92-103
|
Production of Extruded Cereal – Legume based Readyto – Use Therapeutic Foods (RUTFS) for Management of Severe Acute Malnutrition (SAM) in Nigeria
Abstract
Background: Management of severe acute malnutrition (SAM) in Nigeria has out of stock of imported
peanut milk-based ready- to - use therapeutic foods (RUTFs) as its major challenge.
Objective: The study aimed at the production of extruded cereal – legume based RUTFs for management
of SAM in Nigeria.
Methods: Five test cereal - legume based RUTF blends (eRUTF1 – 5) were formulated using a modified
linear programming tool according to WHO guidelines and produced by extrusion cooking. Standard
methods were employed to determine the proximate compositions, cost and organoleptic characteristics
of the eRUTFs. Data obtained were analyzed using the Statistical Package for Scientists and Engineers'
Statistix 9.2, 2012 software.
Results: The energy in the eRUTFs ranged from 522.10 to 527.33kcal / 100g. Proximate composition of
the eRUTFs showed moisture levels of (0.10 - 0.57%); protein (14.03 – 15.19 %), fat (27.82 – 29.09%); ash
(2.75 – 4.56%); crude fibre (0.41 – 1.69%) and carbohydrate (50.18–53.96%) per 100g. The cost of the
eRUTFs (N 54.17- N 56.57) per 100g satchet were comparable (p > 0.05) and significantly (p0.05).
Conclusion: Extruded cereal- legume based RUTFs for management of SAM made from local staples met
the recommendations for energy, protein, and fat for RUTF and were cheaper than the peanut milk based
imported RUTFs.
| 11 |
Author(s):
Fakunle Rachael, John Ebenezer, Olayiwola Ibisumbo, Onabanjo Olusegun, Fapojuwo Oluwakemi.
Page No : 104-112
|
Association Between Socio-Demographic and Economic Characteristics, Community Care and Quality of Life of Elderly In Oyo State, South West, Nigeria
Abstract
Background: Quality of life among elderly is an important area of concern that reflects the health status of this
vulnerable population, as it might be influenced by socio-demographic and economic, physical,
psychological, social and environmental changes that occur with aging.
Objective: This study aimed to assess the association between socio-demographics and economic, community
care and quality of life among elderly in Oyo State, Nigeria.
Methods: Multistage sampling technique was employed to select 1000 elderly. Data on socio-economic and
demographic, quality of life and community care were obtained using a semi-structured questionnaire, World
Health Organization Quality of Life BREF and Comprehensive Geriatric Assessment tool respectively. Data
were analyzed using frequency, percentages, means, standard deviation and Chi-Square.
Results: Higher percentage (54.0%) of the respondents had formal education, 21.6% were retirees, majority
(82.0%) were between 65-74 years, 69.0% and 31.0% lived in rural and urban areas respectively while higher
percentage (65.8%) earned below ₦10,000 per month. Result on the domains on quality of life revealed
that physical health, psychological, social relationship and environmental domain of the respondents
were (44.7±8.9, 48.0±7.5, 48.6±9.8 and 44.8±12.3) respectively. Majority (96.0%) had adequate
community medical/nutrition care, physical care (90.1%) while little (19.6%) had adequate social care.
Factors such as education, occupation, marital status and community care were found to be statistically
significant (p<0.05) with quality of life.
Conclusion: The respondents' mean score in each of the quality of life domains were less than average
representing an unacceptably low quality of life.
| 12 |
Author(s):
Uraku, Anayo Joseph, Uraku, Oluchi Helen, Ogah, Onwuchekwa, Orji, Uche Obasi, Ominyi, Mathias Chukwuemeka, Azi, Simon Onyema, Koroma, Bashiru Mohamed.
Page No : 113-124
|
Prevalence of Malnutrition among Under-five Children in Njala University Hospital in Kori Chiefdom of Moyamba District, Southern Sierra Leone
Abstract
Background: Childhood acute malnutrition is a form of wasting described by a severe weight loss that
occurs as a result of acute food shortage and illness. It is a grave public health problem which requires
urgent attention in developing countries.
Objective: the study is aimed at investigating the prevalence of malnutrition among underfive children in
Njala-Mokonde Communities in Kori Chiefdom of Moyamba District, Southern Sierra Leone.
Methodology: the study was done using Semi-structured questionnaire.
Results: the prevalence of 20, 28 and 19% for stunting, wasting and underweighting respectively was
observed. Prevalence of stunting was higher among males (57.5%) than females (42.5%). Highest
prevalence of stunting (35.0%) occurred among children in age group 25-36 months and lowest (12.0%)
in children aged 37-59 months. Wasting was higher in females (58.9%) than males (41.1%) and wasting
was highest in children 13-24 months (44.7%) with lowest in 37-59 months (18.0%). The study showed
higher prevalence in underweight among females (63.2%) compared to males (36.8%). Prevalence of
underweight was highest in childrern13-24 months (39.5%) and lowest in 37-59 months (13.2%). Most of
the parents are within child bearing age. Most of them are married while others are single parents with low
level of education and low wealth index. Exclusive breastfeeding is a common practice in the study area
but they give their babies supplementary foods when they are just 3-4 months old earlier than WHO
recommended time.
Conclusion: The study concludes that low education with wealth index, alone or in combination could
hinder provision of adequate care during children growth and development. Therefore, the study
recommends that policymakers to pay special attention to policies targeted at reducing under-five
malnutrition.
| 13 |
Author(s):
Ezeja Enechojo Peace, Onuoha Nnenna Ola, Ufere Eberechi Akunna, Okoye Obiageli Ifeyinwa.
Page No : 125-134
|
Comparative Analysis of the Phytochemical Content and Antioxidant Capacities of Five Pure Green Tea Brands
Abstract
Background: There are different brands of tea in the market with diverse claims on their antioxidant
potentials. It is necessary
to verify these claims and help consumers make informed choices.
Objectives: This study was undertaken to analyze and compare the phytochemical composition and
antioxidant capacity of five brands of pure green teas (coded: GTQ, GTL, GTN, GTLp and GTT) sold in
Nigeria.
Methods: Five brands of pure green tea were purchased and infused to obtain their extracts. The extracts
were screened for phytochemical content using standard methods and their in-vitro antioxidant capacities
were also determined using 1, 1- diphenyl-2- picrylhydrazyl radical (DPPH.), nitric oxide (NO.) and total
antioxidant capacity assays.
Results: The result indicated that all the tea samples recorded the presence of phenolic compounds, GTQ
and GTT recorded the highest and lowest total phenol content respectively. All the samples differed
significantly (p 0.05). The alkaloid content of GTQ
(527.33±21.93) was significantly (p < 0.05) higher than the others, except GTN. GTQ recorded the
highest steroids (0.42±0.02 mg/100g). The results showed the tea samples scavenged 1, 1- diphenyl-2-
picrylhydrazyl radical (DPPH.) and nitric oxide (NO.). They also possessed strong total antioxidant
capacity. However GTL was more potent among all the tea samples.
Conclusion: All the green tea samples processed strong phytochemical content and were potent in
scavenging free radicals.
| 14 |
Author(s):
Ogbu, Patience Nkemjika, Ezeanyika, Lawrence Uchenna S., Ogugua, Victor Nwadiogbu.
Page No : 135-147
|
Sphenostylis Stenocarpa Seed Ethanol Extract Normalizes Redox imbalance and other Alterations Associated with Benign Prostatic Hyperplasia in Rat Model
Abstract
Background: Natural products are gaining increasing interest in the management of prostate diseases due to
their promising efficacy and milder side effect when compared to the conventional drugs used in treating
them.
Objective: This study investigated the effect of ethanol extract of Sphenostylis stenocarpa seeds (EESS) on
markers of Benign Prostatic Hyperplasia (BPH) and antioxidant activities in Wistar rats.
Methods: Twenty-five male Wistar rats were randomized into 5 groups of 5 rats each. Rats in groups 2-5 were
subcutaneous injection with testosterone propionate (TP) for 28 days to induce BPH. The Wistar rats in
group 1 served as the normal control, group 2 and 3 were the model and positive control groups
respectively. The EESS was concurrently administered to the rats in the test groups (4 and 5) at different
doses for the 28 days. BPH markers, hormonal profile, oxidative stress indices, kidney and liver function
parameters of the rats were determined.
Results: The subcutaneous injection of TP caused a significant increase (p < 0.05) in the prostate-specific
antigen level (PSA) (2.24 ± 0.28 ng/ml), prostate weight (0.96 ± 0.08 g) and prostate protein content
(5.04 ± 0.15 g/tissue) of rats in the model group when compared to their respective normal control (1.54
± 0.01 ng/ml, 0.62 ± 0.05 g, 4.04 ± 0.07 g/tissue). The administration of EESS to the rats exhibited a
remarkable reversal of the induced BPH evidenced by a significant decrease in PSA level (1.70 ± 0.05
ng/ml), prostate weight (0.52 ± 0.04 g) and prostate protein content (4.02 ± 0.37 g/tissue) which were
compromised in the model group. A significant increase (p < 0.05) in antioxidant activities was equally
observed in groups treated with the plant extract compared to the model group.
Conclusion: The result of this study suggests that S. stenocarpa seeds may be useful in BPH management.
| 15 |
Author(s):
Poonam Patel, Amarachi Ruth Anigbo, Govind Shay Sharma.
Page No : 148-161
|
Nutritional Status of Tuberculosis Patients in Oyo State Nigeria from 2020 to 2021
Abstract
Background: Pulmonary Tuberculosis (TB) is a serious infectious respiratory illness with a significant incidence in
underdeveloped nations, including Nigeria. As a result of these; goals were set for the research to show
the importance of proper nutrition in the treatment, and control of tuberculosis; as well as see how, diverse
indigenous native protein foods consumed in their local community can enhance a Tuberculosis patient's
nutritional wellbeing and recovery.
Method: A descriptive research design was used to conduct this study. The weight (kg) and Height (m) of 120
patients used for the study was taken and their Body Mass Index calculated. Eighty three patients were
given treatment, 12 patients were infants, and 19 patients were used for control while a total of 5 patients
were lost during the study due to mortality. Blood samples were collected from these patients and a
GeneXpert analysis as well as a tuberculin skin test to confirm tuberculosis infection was conducted.
Radiographic analysis (Chest Xrays) was conducted for all the patients and then a diet chart plan
incorporating indigenous protein sources was recommended for the patients having in mind the
recommended protein allowance for these tuberculosis patients. Statistical Analysis was done using SPSS
version 25.
Results. More than half (80%) of the patients that were given the indigenous protein diet comprised of 59 Male
and 37 females. 15.83% of the control group weren't given these indigenous protein diet. These patients
were monitored using their body weight as well as their Body Mass Index. A significant increase in weight
was seen in 80% of TB patients given indigenous protein diet and drug treatment, p 0.05), and
recovery was quite slow. The TB infants' patients who were also given the indigenous protein diet and drug
treatment had their weight increased having (p < 0.05). The recovery rate of tuberculosis patients who
were given the indigenous protein diet treatment alongside their regular TB medicines recovered
significantly throughout the study. Nutritional counseling following recovery facilitated their quick
recovery and helped avoiding relapse with tuberculosis.
Conclusion: Indigenous protein food sources represents a novel approach for fast recovery in tuberculosis
patients.
| 16 |
Author(s):
Mosuro Aderonke O., Bodunde Ifeoluwa O., Aleru Elizabeth, Azeez Iqmat O..
Page No : 162-175
|
Knowledge, Attitude, and Practices of Exclusive Breastfeeding among Female Traders in two Market Areas in Ibadan Metropolis, Nigeria
Abstract
Background: Breastmilk is essential for infants' growth and development. Exclusive breastfeeding (EBF)
alone in the first 6months of life is highly recommended for positive outcomes. Less than 30% of children
under 6months in Nigeria are exclusively breastfed. Knowledge, attitude, and, practice (KAP) of
breastfeeding varies among working-class-women, however, there is limited information on KAP among
female traders.
Objective: This study determined the knowledge, attitudes, and practices of EBF among female traders in
two markets in Ibadan.
Methodology: Female traders (n=150) were randomly selected from each market. Intervieweradministered
questionnaire was used to obtain data on knowledge, attitude, practice, factors, and
challenges encountered during EBF. Data were analyzed using SPSSv24.0.
Results: Fewer respondents in Oje (79.3%) compared with Oja-oba (94.7%) had heard about EBF while a
higher percentage of respondents from Oje (73.3%) identified that EBF should be practiced for 6 months
than in Oja-Oba (41.3%). Respondents from both markets had positive attitudes toward EBF. EBF practice
was higher in Oje (56.7%) compared with Oja-Oba (49.3%). Majority (66.0%) in Oja-oba practiced prelacteal
feeding prior to EBF. Worry and stress, breast inflammation, sore or cracked nipples were the most
commonly reported challenges to EBF.
Conclusion: EBF prevalence in both markets was higher than the Nigerian and global figures but
much lower than in the developed nations. Further sensitization of female traders on the importance
of EBF and early initiation is required to further improve outcomes.
| 17 |
Author(s):
Ekerette, Nkereuwem N., Sanusi, Rasaki A..
Page No : 176-187
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Nutrients intake Adequacy of Adults in Akwa Ibom and Cross River States, Nigeria
Abstract
Background: Nutritional inadequacies constitute serious health concerns among individuals in all age
groups, including adults.
Aim: To assess nutrient intake adequacy of adults in Akwa Ibom and Cross River States, Nigeria.
Methods: The descriptive cross sectional study adopted multistage sampling technique to select adults,
aged 20 – 64 years old for the study. Dietary intake assessment was conducted using a multi-pass 24-hour
dietary recall. Nutrient intake values were derived using the Total Dietary Assessment (TDA) Software by
Harcourt Inc., 2001, and compared with the Reference Nutrient Intakes (RNIs) to assess adequacy. Data
were analysed using descriptive and inferential statistics. Statistical significance was determined at α . 0.05
Results: The study included 1320 adults. Mean energy, protein, fibre, vitamin A, C, calcium, zinc and iron
intakes were (2000.5±869.8 to 2238.6±1137.5)kcal, (60.7±35.1 to 62.3±36.8)g, (15.0±12.3 to
19.0±11.5)g, (568.1±463.1 to 617.3±531.0)RAE, 107.2±82.9mg, (401.1±278.6 to
488.2±359.1)mg, (11.2±6.5 to 12.0±7.4)mg and (17.2±12.1 to 20.0±14.7)mg in Akwa Ibom and
(1969.3±807.9 to 2407.7±884.6) kcal, (68.7±41.3 to 72.5±43.4)g, (15.1±11.0 to 18.0±14.4)g,
(550.8±459.3 to 561.5±349.1)RAE, 97.5±67.0mg, (350.9±243.1 to 404.1±283.9)mg, (11.7±7.8 to
11.8±7.2)mg and (14.4±6.7 to 15.2±10.7)mg in Cross River State, respectively. Mean nutrient intake
values differed significantly by States (p < 0.05), and by urban-rural settings, especially in Cross River
State, p<0.05.
Conclusion: This study revealed sub-optimal intake levels for energy, dietary fibre and calcium among
adults in both States. Adults in Akwa Ibom and Cross River States should be assisted to increase the
consumption of nutrient dense food sources through appropriate nutrition intervention programmes.
| 18 |
Author(s):
Yashim, E. Y., Danladi, J. J., Dambo, A..
Page No : 188-195
|
Determination of fatty Acid Composition in Hemichromis Bimaculatus (gill, 1862) and Eutropius Niloticus (rüppell, 1829) From Makwaye Lake Zaria, Kaduna State
Abstract
Background: Fatty acid analysis was conducted to determine the qualitative fatty acid in Hemichromis
bimaculatus and Eutropius niloticus fish species. The two species of fish were obtained from Makwaye
Lake, Bomo, Zari, Kaduna state. Fish oil was extracted by soxhlet extraction method and the presence of
fatty acid was determined by Gas Chromatography Mass Spectrometry (GCMS). Identification of fatty
acid was achieved by comparing with the retention time and molecular mass of mass spectra standard
obtained from the library of GCMS machine to identify the fatty acid composition. A total of sixteen fatty
acids were detected in the two fish species studied, of which six were present in both species;
Cyclopropaneoctanoic acid (C16:0), palmitic acid (16:0) and Strearic acid (18:0) from saturated fatty
acid (SFAs) group while Palmitoleic acid (C16:1), Oleic acid (18:1) from monounsaturated fatty acid
(MFAs) group and Linoleic acid (C18:2) from polyunsaturated fatty acid (PFAs) group were present in
both species. Others are (SFA): Myristic acid (C14:0), (MFA): Pentacyclic acid (C15:1), cis-Hypogeic acid
(C16:1) and Gaidic acid (16:1) followed by (PFA) which is Dihomo-γ-linolenic acid (C20:2). H.
bimaculatus had a total fatty acid concentration of about 11.62% (2.28% SFA, 3.35% MFA and 5.99%
PFA) whereas E. niloticus had a total fatty acid concentration of about 58.99% (3.02% SFA, 1.89% MFA
and 54.08% PFA). Among the two species the most dominant fatty acid was Linoleic acid in H.
bimaculatus with an area percentage of 10.56% and in E. niloticus with 54.08% respectively. The relative
abundance of fatty acid can be attributed to temperature and dietary intake of the fish; however, these
fish species are good sources of highly nutritional fatty acids beneficial to man and are recommended
for consumption.
| 19 |
Author(s):
Ezeibe C. P, Asumugha V. U.
Page No : 196-205
|
The Nutritional Evaluation and Consumer acceptability of Steamed Paste from Fermented Bambara Groundnut (Voandzeia Subterranea)
Abstract
Background: Bambara groundnut (BG) is an important legume consumed in Nigeria. It is used in
producing steamed paste an analogy called 'okpa'; but it contains some antinutritional factors which limits
its consumption and affects health of some people.
Objective: The study was to determine the effect of fermentation on the nutritional quality of steamed
paste ('okpa') and on its consumer acceptability.
Methods: The seeds were fermented, dried and milled into flours which was used to produce the
steamed paste. Proximate analysis for determination of nutrients and antinutrients were done using
standard methods. Sensory evaluation of the products was also done. The mean, standard error of the
mean (SEM) and analysis of variance (ANOVA) were done using statistical package for social sciences
(SPSS) version 17. Means were separated by Duncan's Multiple Range Test and significance judged at
P<0.05.
Result: The moisture content of products ranged from 60.13 to 62.50%. Product SPF had the highest
protein value (11.96%). The ash content of SPT and SPF were 3.10% respectively. The fibre value for
SPZ (2.86%) was significantly higher (P0.05).
Conclusion: The fermented steamed paste products from 24hr and 48hr fermentation period were
found to have higher protein, ash, minerals and reduced antinutritional factors which gave them a
better quality attribute.
| 20 |
Author(s):
Dipeolu Isaac O., Okareh Oladapo T, Dalyop Simidah M..
Page No : 206-218
|
Processing and Consumption of Burukutu – A Local Beverage in Three Communities of Jos: A Public Health Concern
Abstract
Background: Burukutu, a local alcoholic beverage whose processing relies on doubtful water sources,
may contain heavy metals and pathogens.
Objective: To assess the physico-chemical and biological hazards in Burukutu, the water used in its
production and the perceived health risks associated with its consumption.
Methods: A cross-sectional survey adopted a four-stage sampling technique to select 370 respondents.
Three Burukutu producing communities (Community A (CA), Community B (CB), Community C (CC)) were
selected purposively. A semi-structured questionnaire and observational checklist were used for data
collection. Samples of water used in production and Burukutu were analysed for proximate, heavy metals
and physico-chemical parameters using the Standard Organisation of Nigeria and National
Environmental Standards and Regulations Enforcement Agency standards. A microbial assay was carried
out on all the samples. Data were analysed in descriptive and inferential statistics at 0.05.
Results: Respondent age was 37.4±9 years, 57% had safety concerns about Burukutu consumption, and
88.6% experienced side effects. Water used for Burukutu production in CA contained Copper
(3.520±0.58 mg/L), Zinc (3.52±0.57 mg/L) concentrations, and Nickel concentration in CB was
0.04±0.17 mg/l. Samples of Burukutu showed that the concentration of Iron, Cobalt and Nickel in the
three communities were above the SON maximum permissible limit, Zinc in CA, and CC were 3.67±0.57
mg/L and 3.43±0.12 mg/Ll, respectively.
Conclusion: High heavy metals and microorganisms concentration were found in both water and
Burukutu samples. Training of brewers on hygiene practices and sensitisation of community members
on the risk of consumption of unhygienic Burukutu are recommended.
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Author(s):
Ime Franklin Ani, Item Justin Atangwho, Abdulhakeem Rotimi Agboola, Oluwaseun Precious George, Nnenna Choice Ajuzie, Ayodeji O. Olarinmoye.
Page No : 219-231
|
Effect of Hibiscus sabdariffa L., extract spiced with Piper nigrum L. and Zingiber officinale on lipid profile, liver function and oxidative stress indicators of alloxan-induced diabetic rats
Abstract
Background: Extensive studies have previously been carried out on the anti-diabetic activities of Hibiscus
Sabdariffa extract (Zobo), However, little is known about its effect on diabetes when spiced with Zingiber officinale
(ginger) and Piper nigrum (black pepper), as is the practice in traditional remedy.
Objective: This study evaluated the effect of a combined aqueous extract of Zobo with ginger and black pepper
on liver function indicators and lipid profile of alloxan-induced diabetic rats.
Methods: Thirty (30) male Wistar rats (1 comprised of 24 diabetic and 30 - 138 g) 6 non-diabetic, were divided
into five groups of six each and treated thus: Groups 1 and 2 – normal and diabetic controls received distilled
water, Groups 3 received 500 mg/kg of metformin and groups 4 and 5 received 250 mg and 500 mg/kg each of
Zobo drink combined with ginger and black pepper. The treatment lasted for 21 days during which blood
glucose and body weight changes were measured. At the end of treatment whole blood was collected,
serum prepared and used for assay of lipid profile, liver enzymes and liver oxidative stress indicators.
Results: The results obtained showed that the combined extracts lowered blood sugar levels progressively, over
the treatment period and also maintained body weights of the rats. Serum cholesterol and triglyceride levels were
found to decrease with a corresponding increase in High Density Lipoprotein (HDL) levels (p < 0.05). The liver
enzyme (the aminotransferases) activities were both within the normal range of 40 U/L. Moreover,
measured indicators of oxidative stress, malondialdehyde (MDA) and activities of superoxide dismutase
(SOD) and catalase (CAT) were positively modulated.
Conclusions: Taken together, data obtained from the study suggest that Zobo drink, commonly consumed in
Nigeria, when spiced with ginger and black pepper, can attenuate the vascular system positively in a diabetic
condition, including protecting the liver from injury, hence a promising functional food for diabetics.
| 22 |
Author(s):
Olodu Monday Daniel, Muslim Ismail Olaide, Ojogbon Ololajulo.
Page No : 232-243
|
Dietary Behaviour, Knowledge and Perception of Undergraduate students towards Obesity in a Nigerian University
Abstract
Background: A steadily increasing trend of obesity among young adults is becoming evident, and this
could lead to an increased burden of chronic non-communicable diseases in adulthood.
Objective: This study assessed the knowledge of undergraduate students on obesity and its related
conditions, their perception and dietary behaviour.
Method: A total of 394 undergraduate students of Obafemi Awolowo University, Ile-Ife, Nigeria, were
recruited using a multistage sampling technique. A self-administered questionnaire with four sections;
socio-demographics, knowledge of obesity, perception and dietary behaviour was used to collect data.
The correct response to each question was scored 1 and 0 for an incorrect. Participants' were graded as
good or positive if they score above the median for each section. A Chi-square test was done to assess the
relationship between categorical variables. The statistical significance level was set at p < 0.05.
Results: Majority (64.0%) had poor knowledge of obesity and were mostly males (54.0%), and 58.4% had
a positive perception of obesity and were mostly females (62.1%). Also, 57.6% had poor dietary behaviour
and were mostly males (58.8%). The daily consumption of fruits (8%) and vegetables (4.1%) were low
among participants. A statistically significant relationship (X2= 10.546; p=0.001) was found between
obesity knowledge and perception. There was no statistically significant relationship between obesity
knowledge and dietary behaviour.
Conclusion: Most undergraduate students in the studied population had poor knowledge of obesity
and poor dietary behaviour. Therefore, public health interventions to prevent obesity among university
students should focus on improving their knowledge and dietary behaviour.
| 23 |
Author(s):
A.D. Oguizu, A. James.
Page No : 244-255
|
Nutrient Composition and Sensory Attributes of Complementary Foods made from Maize (zea Mays), Soybean (glycine Max), Groundnut (arachis Hypogea) and Dates (Phoenix Dactylifera)
Abstract
Background: Complementary foods are foods given to the infants from 6 months till 24 months in order
to complement breastfeeding.
Objective: The study was carried out to examine the nutrient composition and sensory attributes of
complementary food made from maize, soybean, groundnut and dates.
Methods: The grains were purchased from Ubani market in Umuahia. Maize and soybean were soaked
for 48 and 24 hour respectively, soybean was boiled for 1 hour then dehulled and both were oven dried at
specific temperature then milled into flour. Groundnut and dates were washed, cleaned and drained
thoroughly. The groundnut seed was roasted to remove the hulls while the dates' seed was separated from
the flesh and both were milled into flours. The products were analysed using standard analytical methods.
Results: Sample MSGD415 (65% maize: 25% soybean: 10% groundnut: 5% dates) had the highest
moisture content (65.76%) and carbohydrate (19.41%). Sample C410 (control) had the highest total solid
content (27.25%), ash content (1.76%), fat (9.71%) crude fibre (1.13%) and energy value (188.02kcal).
The mineral content showed that sample MSGD400 (70% maize: 20% soybean: 5% groundnut: 5% dates)
had the highest iron (2.91mg/100g), while sample MSGD415 had the highest zinc (4.71mg/100g),
copper (6.93mg/100g) and magnesium (15.31mg/100g). Sample C410 had the highest calcium
(28.7mg/100g), while sample MSGD405 (60% maize: 20% soybean: 15% groundnut: 5% dates) had the
highest iodine (9.17 mg/100g). The vitamins composition showed that sample MSGD415 had the highest
β-carotene (3.56μg/100g), while sample C410 had the highest vitamin C content (8.43mg/100g). For the
anti-nutrients, sample MSGD400 had the highest alkaloid (0.26mg/100g). Sample C410 had the highest
tannin (0.18mg/100g) and phenol (0.13mg/100g). Sample MSGD405 had the highest flavonoid
(0.17mg/100g). Samples MSGD415 and MSGD400 had the highest saponin (0.27mg/100g).
Conclusion: The formulated complementary food were comparable to the control (cerelac)
| 24 |
Author(s):
Hussein, Jelili Babatunde, Oke, Moruf Olanrewaju, Ojo, Stanley Efosa.
Page No : 256-265
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The Influence of Drying Techniques on the Proximate, Functional, and Sensory Properties of Soy-plantain Flour
Abstract
Background: Drying is a crucial food preservation technique because it guarantees a longer shelf life.
Unfortunately, almost all drying techniques degrade the product's quality and reduce its value. Therefore,
the impact of drying methods on the quality of dried plantain was investigated. Objective: The study
looked at how different drying techniques affect the proximate, sensory, and functional characteristics of
plantain flour, as well as the nutritional value and acceptability of the plantain-soy flour mixtures.
Methods: The ratios of the plantain-soy flour mixtures were 100:0, 95:5, 90:10, and 85:15. Using
acceptable procedures, the samples' proximate compositions and functional characteristics were
assessed. A seven-point hedonic scale was used to rate the sensory evaluation of the reconstituted thick
paste.
Results: The soy-plantain flours' approximate compositions were as follows: moisture content,
8.54–17.73%; crude protein, 3.32–7.86%; crude fat, 1.00–4.00%; ash, 0.56–3.49%; crude fibre,
0.28–1.76%; and carbohydrate, 63.24–78.34%. Functional characteristics included a 2.15–2.29% water
3 absorption capacity, a 36.25–44.75 percent swelling capacity, a bulk density of 0.74–1.78 g/cm , and a
40.22–51.19% gelation rate. According to the sensory analysis, the panelists' favourite product was a thick
paste made from oven-dried ingredients with a 15% soy flour substitution.
Conclusion: The results revealed that oven drying offered a superior alternative to the traditional natural
sun and solar drying methods in terms of protein, moisture, fibre, and sensory qualities.
