Background: Traditional infant diet is characterized with low protein-energy density, hence, predisposes children to high morbidity and mortality. This study was aimed to develop high protein-energy density complementary foods from local food materials.Methods: Pearl millet grains (P), sweet potato tubers (S) (sliced into chips and blanched), and watermelon seeds (W) were washed with distilled water, drained, oven dried, and milled into fine flour. These flour samples were blended to obtain PSW10 [65:25:10], PSW20 [60:20:20], PSW30 [55:15:30], and PSW40 [50:10:40]; while PSF [70% pear millet & 30% Sweet potato] and commercial formula were the control samples. Chemical composition, functional properties, protein/starch digestibility, sensory attributes were evaluated using standard methods. Data were analysed using Statistical software package. Data were expressed as means (±SD), and means were separated by the New Duncan Multiple Range Test at P<0.05.Results: Protein and energy value of the complementary foods ranged from 7.87 to 16.57 g/100g and 399.41 to 417.58 kCal/100g, respectively. Essential minerals like calcium, phosphorous, iron, and zinc were present in appreciable amount, while Ca/P and Na/K ratios were within the recommended values. In-vitro starch and protein digestibility values ranged from 59.51 to 73.57% and 71.03 to 81.29, respectively. Phytochemical in the samples were within tolerable levels. For overall acceptability, PSW30 [55% pear millet,15% sweet potato, 30% watermelon seed] was rated highest among experimental samples, but insignificantly [p<0.05] lower than the control samples.Conclusion: The study established that PSW40exhibited best nutritional quality, and therefore suitable as a good substitute for low protein-energy dense local complementary foods.
Background: Breakfast is an important meal of the day used to end the long night fast. Compared to the same amount eaten at night, breakfast seems to be used more effectively. It provides the fuel needed to start up daily activities.Objective: This study was designed to develop, and evaluate the nutritional, anti-nutritional, and sensory properties of gruel made from maize, millet, acha, soyabean, crayfish, and catfish.Methods: Three composite samples (YSCC=50% yellow maize: 25% soybeans: 12.5% crayfish: 12.5% catfish, MSCC = 50% millet : 25% soy beans: 12.5 % crayfish : 12.5% catfish, and ASCC = 50% Acha: 25% soybeans: 12.5% crayfish: 12.5%catfish) and the control (Control = 100% maize) were assayed to determine the nutritional and anti-nutrient composition and sensory attributes.Results: The results showed that there was a significant difference (p<0.05) in the crude protein and crude fibre contents among the four samples. The mineral composition showed significant differences (p<0.05) in potassium, sodium, calcium, and phosphorus contents among all four samples. Furthermore, anti-nutritional factors showed that ASCC had the lowest mean values of phytate (0.18±0.02mg/g), tannin (0.38±0.03mg/g) and oxalate (0.18±0.02mg/g) contents while MSCC had the highest mean values of tannin (0.57±0.02mg/g), trypsin inhibitor (0.89±0.14mg/g) and oxalate (0.27±0.01 mg/g) contents. The sensory evaluation indicated that there was no significant difference (p>0.05) among the four blends in terms of taste attributes. Control scored the highest in terms of overall acceptability followed by ASCC.Conclusion: Gruel blends produced in this study had good nutritional profile, sensory qualities, and compared favourably with the control sample (yellow maize only).
Background: Dietary Counselling is the cornerstone and the first recommendation in the management of diabetes mellitus. Therefore, this study aimed to assess the diabetic knowledge and level of adherence to dietary counselling among type II diabetic patients in selected hospitals in Ibadan, Oyo State. Methods: This study was cross-sectional in design and was carried out among 150 type 2 diabetes patients selected using a multi-stage sampling technique. The socio-demographic and economic characteristics of the respondents were collected using a structured interviewer-administered questionnaire. Diabetes knowledge was assessed through the use of a 24-item version of the Diabetes knowledge questionnaire and respondents that scored between 0-8 were graded as those with poor diabetes knowledge, those that scored between 9-16 were graded as those with moderate diabetes knowledge and those who scored between 17-24 were graded as those who have adequate diabetes knowledge. while a perceived dietary adherence questionnaire assessed their adherence to dietary counseling. SPSS version 20 was used to analyze all data. Significant association was set at p < 0.05. Results: The mean age of the respondents was 59.9±9.3 years. Most of the respondents 126 (84.0%) had moderate diabetic knowledge. One hundred and Sixteen (77.3%) of the patients moderately adhered to the dietary counseling. There was a significant association between diabetes knowledge and dietary adherence (p = 0.043), diabetes knowledge, and educational status at (p = 0.036). The results also shows that there was a significant association between dietary adherence and religion of the respondents (p = 0.035), dietary adherence, and occupation of the respondents (p = 0.005). Conclusion: This study concludes that most of the respondents had moderate diabetes knowledge and moderate adherence to dietary counseling.
Background: Nutritional and haematological status is a necessary and important tool in the determination of growth and development in children.Objectives: This study aimed to investigate the haematological and anthropometric status of children attending Federal Medical Centre Abeokuta.Methods: A total of 146 respondents were random selected using simple random sampling method. All children that attended paediatrics out-patient department whose parent gave informed consent for participation in the study were allotted numbers and random selection was done for recruitment of the respondents. Also, assent of the children was obtained. Ethical approval was obtained from the research ethics committee of the health facility. The study was conducted between January to June 2022. Children aged 0-24 months participated in the study. Sociodemographic data (age, sex) was collected through the use of a semi-structured questionnaire, anthropometric measurements, blood samples for haematological and biochemical test were also taken following standard procedures. Data were analysed using ENA software for SMART for under five and Statistical Package for Social Sciences (SPSS). Blood samples were analysed using appropriate test kits and result was compared to reference standard. Descriptive and inferential statistical techniques were used for data analysis and the significance level was set at p = < 0.05.Results: About one-fifth of the respondents (19.9%) had severe acute malnutrition according to the MUAC assessment. About one-fifth (21.2%) were also severely stunted, (21.3%) were severely malnourished considering their weight for age, about one-third (27.4%) were severely wasted in the study area. The study revealed positive falciparum malaria in 35% of the children. Furthermore, the study revealed that 57.5% of the children positive with malaria parasitaemia had a packed cell volume < 33% and 67.5% had haemoglobin concentration < 11g/dL and 28.6% had a plasma transferrin concentration > 347 mg/dL.Conclusion: The study concludes that the children under study have poor nutritional status and malaria parasite was seen in more than half of the population. This can predispose them to iron deficiency and anaemia.
Background: The potentials of most indigenous crops have not been fully exploited. The underutilized crops, if well-harnessed, can play a great role in promoting food security both in Africa and globally.Objective: Chemical (nutrient and antinutrient) compositions of Cussonia bateri - an underutilized spice in Nigeria was evaluated.Methods: The jansa seeds were procured from Orie Ugba Market in Umuahia. The seeds were sorted, washed with water, oven dried using hot air oven at 55oC for 6 hours and milled into fine powder. The proximate, vitamin, mineral and antinutrient contents of the spice were determined using standard analytical methods. The data generated were statistically analyzed, and presented as means of triplicate analyses.Results: The results showed that the spice was high in fat (25.71%), carbohydrate (51.23%), crude fibre (3.42%), thiamin (2.69mg/100g) and riboflavin (0.90mg/100g). The spice also contained appreciable amounts of crude protein (9.18%), pyridoxine (0.64mg/100g), magnesium (22.89mg/100g), phosphorus (47.72mg/100g) and potassium (69.67mg/100g). The spice contained 6.45mg/100g of tannin and 0.82mg/100g of phytate.Conclusion: The nutrient compositions of jansa seeds spice were comparable to those of many other wellknown indigenous spices; hence, incorporating this spice in diets can contribute significantly to people's nutrient intakes. The phytate and tannin contents of the spice were low; thus, will not pose health hazard or decrease bioavailability of minerals, but will be beneficial to health. Creation of awareness of benefits of this spice in food preparation is recommended.
Background: Dietary modification is one of the integral parts of type II diabetes mellitus management. This gives a desired result when the dietary recommendations are strictly adhered to.Objective: This study was conducted to assess the social support and adherence to dietary recommendations among type II diabetes patients attending Federal Medical Centre Abeokuta.Methodology: A descriptive cross-sectional study involving 100 respondents selected randomly among type 2 diabetes patients at endocrinology clinic of medical outpatient department, Federal Medical Centre Abeokuta. Using a semi-structured and interviewer administered questionnaire, data on socio demographic characteristics, dietary recommendation, factors affecting dietary recommendation adherence and social support were obtained. Data obtained were analysed using Statistical Package for Social Sciences (SPSS), version 25.0Results: Most (70.0%) of the study population were female, sixty years and above (45%), and married (66%). Majority (80%) had access to various social supports and 52% adhered to these dietary recommendations. Taste and food preference was identify as the major (27%) factors affecting the adherence to dietary recommendationsConclusion: A high proportion of the study population had access to various social supports but low adherence to dietary recommendations was identified. More awareness and sensitisation on the health implications of non-adherence to dietary recommendations in diabetes management is imperative.
Background: Vitamin A deficiency is a major global health challenge that leads to blindness, retarded growth and death, particularly in developing countries. There is need to fortify food products like yoghurt with pro-vitamin A rich Orange-fleshed sweet potato (OFSP) to forestall this deficiency.Objective: The aim of the study was to evaluate the effect of incorporation of OFSP extract on the nutritional, phytochemical, physico-chemical and sensory qualities of stirred yoghurt.Methods: OFSP extract was added to yoghurt mix at 0, 5, 10, 15, and 20% levels prior to fermentation with yoghurt starter culture. The samples were designated as OFY0, OFY5, OFY10, OFY15 and OFY20 respectively. The proximate, phytochemical, physico-chemical compositions of the yoghurt samples were evaluated. Microbiological and sensory properties of the samples were also determined.Results: The moisture content of the samples increased (p<0.05) with increase in the levels of OFSP extract. The protein content decreased (p<0.05) from 5.71% for OFY0 to 4.81% OFY20. The β-carotene level of the samples increased signicantly (p<0.05) with increase in extract content. Total flavonoid content of the samples increased (p<0.05) from 0.65mgGAE/100g to 6.20mgGAE/100g for OFY0 and OFY20 respectively. The viscosity and titratable acidity of the samples reduced (p<0.05) with increasing extract levels. Lactic acid bacteria count decreased with increase in extract level. There were no signicant (p>0.05) differences among the samples in overall acceptability except for OFY20 which had a lower score.Conclusion: Acceptable β-carotene rich stirred yoghurt could be produced by incorporating OFSP extract up to 20% level into yoghurt mix.
Background: Increased body weight is one of the detrimental health effects of skipping breakfast.Objective: This study examined breakfast consumption and body mass index (BMI) of students in the Human Nutrition and Dietetics Department, Lead City University Ibadan, Oyo State, Nigeria.Methods: This cross-sectional study involved one hundred (100) undergraduate students. The students were selected randomly and a proportionate method was used to calculate the number of students selected at each level. A semi-structured questionnaire was used to collect data from the eligible respondents. Data wereanalyzed using SPSS version 23.0 for descriptives such as frequencies, percentages, mean, and standard deviations and Chi-square was used to determine the relationship at p<0.05Results: The mean age of the undergraduate students was 21.5 ± 2.8 years. More than half (53.0%) of the students did not consume breakfast on a daily basis. Ready-to-eat foods (27.0%) were the most commonly consumed breakfast foods. Although more than half of the students were of normal weight status (58.0%), theprevalence of overweight was high (22.0%). Chi-square test results showed that there was a significant relationship between breakfast consumption and BMI ( 2 = 44.282, p = 0.000). Overweight (22.0%) and obesity (8.0%) were higher among undergraduate students who skipped breakfast than those who did not.Conclusion: Consumption of breakfast has a significant influence on the nutritional status of undergraduate students. It is important, therefore, to develop policies within institutions that will provide an avenue for breakfast consumption among university students.
Background: Garcinia kola is utilized locally based on traditional knowledge which is at the risk of being lost due to modern lifestyle necessitating documentation and more research.Objective: To determine the phytochemical profile, proximate composition and utilization of Garcinia kola in Ikwuano LGA of Abia State.Methods: Survey design was adopted for assessment of utilization using questionnaires administered to 156 respondents sampled across Ndoro, Ariam and Oloko strata of Ikwuano via stratified random sampling, while the leaves, barks, roots and seeds were analyzed for phytochemical and proximate composition using standard analytical methods. Data were analyzed using analysis of variance and descriptive statistics.Results: Results showed that the highest number of respondents were female (64.1%), married (61.5%), aged 41–50 years (42.3%) and business men/women (51.9%). Meanwhile, the seeds were the most utilized with 100% of the respondents using it for medicinal (80.1%) and other purposes (19.9%); but the majority of the respondents never used the leaves (66.6%), bark (59.6%) and roots (50.6%) for any purpose. The leaves (33.4%) were the least utilized. Results also revealed that the seeds had the highest (p<0.05) moisture (14.76%), and protein (2.89%) while the roots had the highest (p<0.05) fibre (27.06%), ash (3.05%) and fat (6.06%). Only the seeds had all the phytochemicals detected with its flavonoids (2.10 g/100g), saponins (2.13 g/100g) and glycosides (3.26 g/100g) ranking the highest (p<0.05).Conclusion: This study suggests that Garcinia kola particularly the seeds are utilized for various purposes especially medicine as affirmed by their phytochemical composition.
Background: Diabetes is one of the leading causes of death in the world especially in developing nations and nutritional management of blood glucose levels is a targeted tool in its prevention and management.Objective: To determine the nutrient composition and glycaemic response of varieties of tubers diascoreaspp(yams) commonly consumed in south-eastern NigeriaMethods: The study adopted a cross sectional design and simple random techniques. Forty participants were recruited for the study andfive species of yam Dioscoreaspp (D.rotundata, D.cavennesis, D. alata and D. dumetoru (white and yellow)) were purchased from new market in Enugu and from a farm in Umuahia, Nigeria. They were sorted, peeled, washed, cooked to tender and analyzed using AOAC method. Glycemic response was determined by the method described by Joint FAO/WHO ExpertConsultation.A structured questionnaire was used to elicit information on socio-demographic and anthropometric indices from the respondents. The blood glucose test was done using Accu-check Active meter and strips.Results: The mean BMI of respondents was 21.05±1.39kgm-2 and 24.75±3.71kgm-2 for male and female respectively. A significant differences (p<0.05) was found in the proximate and micronutrient (vitamins and minerals) composition of the varieties of yam. The study revealed that white yam(D.rotundata) gave the highest glucose response (110.8mg/dl±6.63 and 102.4mg/dl±4.12)after 60 and 90 minutes respectively, while after 120 minutes, water yam(D.cavennesis)gave the highest (104mg/dl±6.10). However, both speciesof “Una”dioscoreadumentorumgave the lowest glucose response.Conclusion: The variations in the nutrient composition and glycemic response of the varieties of yam can be explored for better dietary management especially for diabetes patients.
Background: Pre-heating of crude palm oil during the preparation of soups is a common practice in Nigeria, used to enhance flavour and taste. However, it leads to degradation and loss of pro-vitamin A carotenoids.Objective: The study modelled the effect of pre-heating and cooking on beta-carotene retention in commonly consumed palm oil soups in Ibadan North LGA in Nigeria.Methods: Seventy-five people participated in a quantitative dietary recall, and 60 participants were selected based on their frequent consumption of palm oil soups. Three most-frequently consumed palm oil soups – egusi (melon soup), efo-riro (vegetable soup) and obe ata (palm oil stew) were selected from 15 palm oil dishes recalled by participants. Retention of beta-carotene in the composite soups was calculated using an exponential decay model (model I) at 190°C for the pre-heating phase of palm oil and a polynomial model (model II) for the cooking phase of the soups. Beta-carotene retention in palm oil was calculated experimentally by simulating the pre-heating process and measuring beta-carotene concentrations at 5 minutes, 15 minutes and 30 minutes. Beta-carotene content of soup ingredients was calculated using nutrient values from the West African Food Composition Database, while considering the yield factors for each soup.Results: Seventy-eight percent, 82%, and 91% of carotenoid loss was estimated for egusi, efo-riro, and palm oil stew respectively, corresponding to 13,822 μg/100g, 12,297 μg/100g and 5,880 μg/100g of betacarotene retained in the soups respectively.Conclusion: Pre-heating of palm oil contributed mostly to carotenoid loss. Caution should be taken when preheating of palm oil to minimize nutrient loss.
Background: Efforts to address malnutrition and its consequences in Nigeria have been on for more than 40 years with multi-stakeholders' involvement. Presently, there is limited opportunity for experiential learning to enhance performance.Objective: This paper documented shared experiences, challenges and opportunities in nutrition programming, strategies and framework for better co-ordination and resource mobilization as envisioned by members of seven States Committee on Food and Nutrition (SCFN).Methods: A two-day participatory workshop on strengthening multisectoral nutrition programming across states ministries, departments and agencies including technical and brainstorming sessions, group activities, opinion polls and plenary presentations was conducted. Thirty-two SCFN stakeholders from UNICEF Zone B states (Edo, Ekiti, Lagos, Ogun, Ondo, Osun, Oyo) participated including budget and economic planning, ealth, agriculture, and academia.Results: Key motivation to promote personnel performance included conducive working environment, government commitment/funding support and performance-based reward. Common achievements included existence of approved State Strategic Action Plan of Food and Nutrition, yearly workplans, regular quarterly meetings, and periodic public nutrition education. Major challenges included poor political will, unfavourable hierarchical structure, inadequate budgetary allocation, weak coordination/collaboration, poor skills/competencies of nutrition desk officers, and dwindling partners' support. Recommendations included mainstreaming nutrition into government political and development agenda, continued sensitization and orientation of policy actors, re-orientation of nutrition desk officers, strengthen collaboration, entrenching the creation of State Council of Nutrition in subsequent nutrition policy review, enhance public awareness and media roles, and institute Nutrition Community of Practice platform.Conclusion: Remarkable progress and surmountable challenges characterise nutrition programming in southern Nigeria. Experience sharing, better coordination, continuous learning and effective stakeholders' ngagement are required to enhance nutrition funding, enabling environment, skills and competencies of nutrition actors.
Background: Physical inactivity and unhealthy dietary habits are among the main behaviors that potentially have adverse effects on weight status in young adulthood and consequently, the future health of adults.Objective: The study investigated the dietary pattern and prevalence of overweight and obesity among undergraduate students at the Federal University of Agriculture, Abeokuta.Methods: This study was cross-sectional and descriptive survey in design. A multi-stage sampling technique was used to select 300 respondents. Instruments for data collection were questionnaires including 24-hour dietary recall, food frequency questionnaires, global physical activity questionnaires, and anthropometric tools. Height, weight, waist, and hip circumference were computed to determine the respondents' body mass index and waist-to-hip ratio respectively. Descriptive statistics were carried out on data collected with SPSSV20.0.Result: Respondents were between ages 16-29 years with mean and standard deviation age, height, weight, and BMI as 21.46 years ±2.30, 1.69m±0.08, 64.82kg±10.29 and 22.62kg/m2±3.48 respectively. The proportion of underweight, normal-weight, overweight, and obese were 9.7%, 69.0%, 18.3%, and 2.9% respectively. 26.0% of respondents had abdominal obesity. 60.7% engaged in high physical activities. 25.6%, 10.7%, and 63.7% had inadequate, adequate, and excess energy/calorie intake relative to RDA. Cumulative weekly most consumed foods were pasta, sugar, biscuits, garri, etc., and low intake of fruits and legumes.
Background: The growing prevalence of substance abuse and other defective behaviors linked with depression among adolescents has resulted in greater concern.Objective: This study assessed smoking behavior, alcohol intake and depressive symptoms among adolescents attending public secondary schools in Abeokuta.Methods: This cross-sectional study was conducted among secondary school adolescents in Abeokuta, Ogun state, Nigeria. A modified Global School-based Student Health Survey questionnaire was used to obtain information on socio-economic and demographic characteristics, and alcohol and drug use. The Patient Health Questionnaire-9 was used to assess depressive disorder symptoms. Data were analyzed using descriptive and inferential statistics in SPSS version 21. Statistical significance association was established at p≤0.05.Results: The results revealed that 76.9% were within the age range of 15-19 years. Although majority (87.4%) reported not smoking cigarettes, 54.4% had ever taken alcohol, 29.5% consumed alcohol within the previous month and 33.1% reported age ≤ 13 years at first intake of alcohol. Prevalence of mild to moderately-severe symptoms of depression was 44.0% with mild (36%) and moderate (7.3%) symptoms being the most common. The age of respondents (X2 = 7.646, p=0.024), father's occupation (X2 = 9.76, p=0.045), who therespondent lived with (X2 = 8.81, p=0.003), age at first cigarette trial (X2 = 17.015, p = 0.000), use of other tobacco products (X2 = 11.374, p = 0.003) and number of days smoked (X2 = 10.117, p = 0.006) were significantly associated with depressive symptoms.Conclusion: There was higher prevalence of alcohol use compared to cigarette smoking or use of other tobacco products among the adolescents. Mild and moderate depressive disorder symptoms are common suggesting a need for intervention programs to aid early detection and treatment in schools along with mental health education.
Background: Africans have found millet as a source of plant-based protein and energy. Substitution of other high demand cereals with millets can prove useful as they can improve health and decrease the risks of diseases.. Objective: Proximate, thermal, functional, and pasting properties of millet flours from selected varieties (pearl, finger, kodo and teff) were investigated using standard analytical methods to provide information on their functionalities. Methods: Pearl, finger, kodo and teff millets were sourced from local markets and processed into flours. The flours were produced using standard procedures, and their samples were analyzed in the laboratory. The results of the analyses were subjected to Analysis of Variance at a significance level of 5% using SPSS. Results: The proximate composition of the flour samples from the varieties ranged between 5.83-6.87% for moisture content, 1.23-2.50% ash, 2.00-5.33% crude fat, 7.66- 10.29% crude protein, 0.61- 0.81% crude fibre, and 76.50-81.57% carbohydrate. Thermophysical properties of the flours values were specific heat o o capacity (171.73-172.43 kJ/kg C), thermal conductivity (25.11-25.96 W/m C) and thermal diffusivity (0.11-0.13 m²/s). Functional properties of the millet flour were bulk density (1.11-1.31 g/ml), oil absorption capacity(57.00-80.60%), water absorption capacity (0.80-0.94 g/g), dispersibility (37.67-40.3%), swelling power (8.12-9.41%) and solubility (12.67-16.00%). The pasting properties of millet flours were peak viscosity (1126-1946 RVU), trough (903-1848 RVU), final viscosity (1212-1958 RVU), setback viscosity (110-390 RVU), o pasting time (6.43-6.93 minutes) and pasting temperature (78.80-90.58 C), respectively. Conclusion: The quality characteristics of the flours showed good nutrient composition, potential for value addition and improved functionality of millet-based food products.
Background: Obesity has emerged as a significant global challenge, affecting developed and developing countries. Traders including street food vendors often consume street food which is often laden with processed foods, sugar, or calories, as well as higher energy and fat intake which increases the risk of overweight and obesity.Objective: This study assessed the food consumption pattern and prevalence of obesity among street food vendors in Abeokuta South Local Government Area, Ogun State.Methods: The study was descriptive and cross-sectional in nature. A multi-stage sampling technique was used to select one hundred respondents in Abeokuta South Local Government Area. Data was elicited through a semi-structured questionnaire with different sections on socio-demographic and socio-economic characteristics, dietary habits, food frequency questionnaire, and anthropometric characteristics. Data were analyzed using the statistical package for social science (SPSS, v20.0).Results: More respondents (32%) fell between the ages of 26-34 years and were predominantly female (84%). A higher percentage of the respondents (73%) consume sugar-sweetened beverages, 30% mostly consume rice and 13% mostly consume bread. Many (42%) of the respondents are overweight, 18% have obesity grade 1, and 6% have obesity grade 2. There was a strong association between socio-demographic characteristics and nutritional status at p<0.05 level of significance.Conclusion: This study established obesity prevalence among street food vendors with risk factors considered to be high intake of energy-dense meals and sugar-sweetened soft drinks as well as most respondents consuming three or more meals daily. It is recommended that street food vendors control their consumption patterns of energy-dense foods, meal consumption frequency, and sugar-sweetened soft drinks intake to reduce the high prevalence of obesity among them.
Background: Plantain chips are popular snack enjoyed by all ages in Nigeria; however, repeated use of oil for frying is a common practice among Nigerians.Objective: This study evaluated the oxidative stability of groundnut oil used repeatedly for frying the plantain chips and physicochemical characteristics of the fried chips.Methods: Plantain fingers were peeled, sliced into chips (2 mm thick), soaked (3 min) in 5% salt solution, drained out (5 min) and fried in groundnut oil (2.5 litres) within 12 – 15 minutes on the first day. On the 3rd, 5th, 7th and 9th days of the experiment, fresh plantain chips were similarly prepared and fried with the same groundnut oil. The groundnut oil was analysed for oxidative stability while chips were analysed for physicochemical characteristics.Results: Repeated use of the same oil in subsequent frying significantly (p < 0.05) decreased quality of both the oil and chips. The chips appearance darkened; and its protein and ash contents decreased from 3.59% and 9.48% in the 1st day chips; and to 3.11% and 8.84% in the 9th day chips respectively. Calcium (Mg/100g) and β-carotene contents (Mg/100g) respectively decreased from 10.37 and 1077.67 in the 1st day chips to 9.59 and 257.12 in the 9th day chips. Physicochemical parameters of the oil deteriorated. Iodine value decreased while free fatty acid, peroxide value and thiobarbituric acid number increased.Conclusion: The oil darkened in colour with increasing rancid characteristics as it was being used repeatedly for frying fresh plantain chips while this decreased physicochemical characteristic of the fried chips The same oil, particularly groundnut oil, should not be used over time for frying chips in order to protect consumers from health-related issues that might arise from consuming such oil and chips.
Background: Poorly prepared food has been attributed to many deaths over the years, and thousands of people around the world are at risk of foodborne diseases. Thus, the place of food vendors in ensuring safe handling practices in food preparation is of great importance. The objectives of the study were to describe the socioeconomic characteristics of the food vendors, examine food safety knowledge and practice level as well as to determine the factors influencing food safety practice among food vendors in the study area.Methods: A cross-sectional survey design was adopted and multistage sampling technique was used to sample 120 food vendors in the study area. A structured questionnaire designed to meet the study objectives and also validated by the experts in the team was used to elicit information on the socio-economic characteristics, food safety knowledge and food safety practices. The data collected were subjected to descriptive analysis, mean criterion and logit regression using Statistical Package for Social Sciences (SPSS) software version 20.Results: The findings indicated that the majority (87.5%) of the food vendors are female, with a mean age of 36.8 years. The food vendors (84.4%) have good knowledge of food safety but poor practice levels, as the mean criterion value of 1.4 obtained from the study was significantly lower than the standard mean criterion value of 2.5 at 1 percent significance level. Food vendor's age (β = -0.19, p < 0.01) and monthly income (β = 2.77, p < 0.01) significantly impacted food safety practices.Conclusion: Food vendors in the study area have a sufficient understanding of food safety, however the level of food safety practice is low. Educative programmes on proper food handling practices is crucial.
Background: Sesame is produced abundantly in Nigeria but is mostly exported as cash crop. The seed is rich in protein, fibre, oil and minerals, and could be incorporated into widely consumed goods like cake to benefit Nigerians. Cake is widely consumed by most Nigerians.Objective: The study aimed at using fermented (FSM) and unfermented (USM) sesame seed meals to improve quality of muffin cakes.Methods: Sesame seeds were divided into two equal portions of 1.5kg each. One portion (USM) was soaked in excess cold water (26±2OC) for 3h and the fermented (FSM) in excess cold water (26±2OC) for 18h. Both were de-hulled, washed, sun-dried for 3 days, oven-dried at 50OC for 72h and then milled into powder. The USM and FSM flours were analysed for nutrient composition. Cakes were prepared with 0 (control), 25 and 50 % levels of USM or FSM and then analysed for quality characteristics.Results: Fermentation (18 h) improved flour protein (from 13.56 to 14.20%, ash (from 5.10 to 5.5%), calcium and magnesium but decreased carbohydrate, phosphorus and zinc contents. USM and FSM improved cake quality. At 50% addition, USM improved protein content from 18.1 to 18.9% and calcium 116.3 to 180.3 mg/100g while FSM improved protein to 21.5% and calcium to 200.1 mg/100g. Iron, phosphorus and zinc increased similarly while magnesium decreased. Cakes with USM and FSM were adequately acceptedConclusion: Both fermented and unfermented sesame seed meals improved quality of muffin cakes, and should be incorporated into cakes to benefit consumers nutritionally.
Background: Obesity is now an emerging public health challenge in Nigeria, because of changing lifestyle. However, there are variations on the reported prevalence of obesity. This study determined the prevalence of overweight and obesity among school children in Mainland Local Government Area, Lagos.Materials and Method: A cross-sectional survey among children seen at primary schools in Mainland Local Government Area , Lagos State. Socio-demographic and anthropometric data were collected. BMI-for-age and sex Z-scores were determine and used to classify overweight/obese children.Results: A total of 340 pupils with a mean age of 8.61 ± 2.2 years were enrolled in the study. The majority were male (53.3%), from low socio-economic class (53.4%), and had low physical activity (58.89%). Thirty-four pupils (10.2%) were either overweight (6.9%) or obese (3.3%). The mean BMI (kg/m2) of the female pupils was 20.53 ± 1.51while that of the male pupils was 19.81 ± 1.43 (p = 0.002)Conclusion: The prevalence of Overweight/Obesity of 10.2% among the school pupils was relatively high confirming the reported emerging trend in low-income countries like Nigeria. The majority of the Pupils had low physical activity levels. Activities promoting weight loss are recommended to prevent the emergence of the obesity epidemic.
