Search

Migratory locust has been widely reported as a quality protein source. However, there are food safety problems related with the usage of insects as food. In this study, migratory locust powder (MLP) was used as a protein supply alternative to milk powder (MP) in peanut-based RUTFs. Seven formulations were obtained at different substitution levels (0 – 30%) of MP with MLP. Pesticide residues, aflatoxins, triazine and toxic metals were analysed using a GC-MS system and Atomic Absorption Spectrophotometer. Formulation with 30% MLP and without milk have the highest level of organochlorine (3.22 µg/kg), organophosphorus (0.40-4.56µg/kg) amongst others. Aflatoxins of the therapeutic foods increased with increasing levels of MLP. The heavy metals, melamine, and cyanuric acid of the RUTFs were below the standard permissible limits. Migratory locust powder could be used as an alternate protein source in the formulation of peanut based RUTFs without posing health threat.

s Background Dyslipidemia is an aberrant rise in blood lipids due to diet and lifestyle. It has implicated as the major risk factor for developing hypertension among other diseases. This study was designed to evaluate plantain based dough meal nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats. Methods The flour blends, i.e., PSC (Plantain 70%, Soycake 30%), PSR (Plantain 65%, Soycake 30%, Rice-bran 5%), PSO (Plantain 65%, Soycake 30%, Oat-bran 5%), PSRO (Plantain 60%, Soycake 30%, Rice-bran 5%, Oat-bran 5%) and controls (100% Plantain flour & Cerolina) were evaluated for chemical, antioxidants and antihyperlipidemia. Results Protein, fiber and energy composition varied from 2.2–4.97 g/100 g, 16.44–19.59 g/100 g and 369.7–385.5 kcal/100 g, respectively. Essential amino acid index and predicted-biological values of the foods ranged from 68.31–76.31% and 62.19–71.48%, respectively. Phenolic profiles (mg/g) were gallic acid (25.33–31.26), caffeic acid (2.75–4.61), ferulic acid (5.16–12.73), luteolin (16.31–23.60), kaempferol (21.51–30.64), quercetin (24.28–37.13), chlorogenic acid (42.25–59.78), myricetin (28.41–38.41), 3,5-dicaffeoylquinic acid (27.17–41.59) and 4, 5-dicaffeoylquinic acid (39.96–51.28). The antioxidant activity of PSRO on ABTS, DPPH, FRAP, Fe2+ chelation and OH free radicals was higher than other foods. Atherogenic index, coronary risk index and log (TG/HDL-conc.) of rats fed on experimental foods were lower than recommended values. Conclusion The study established that PSRO had higher antioxidant and anti-hyperlipidemia properties; hence, it may be suitable as a functional food.

The samples, PLT (100% Plantain), PSC (Plantain 70%, Soycake 30%), PSR (Plantain 65%, Soycake 30%, Rice bran 5%), PSO (Plantain 65%, Soycake 30%, Oat bran 5%) and PSRO (Plantain 60%, Soycake 30%, Rice bran 5%, Oat bran 5%), and CNL (Cerolina—a wheat and soybean blend) were evaluated for glycaemic index (GI)/load (GL), and in vivo antidiabetic potentials. The GI (30.48–35.33) and GL (18.79–21.98) of PSR, PSO and PSRO were lower than PLT, CNL and recommended values for low GI (=

Background African wild lettuce (Lactuca taraxacifolia Willd.) is an underutilised indigenous leafy vegetable containing essential nutrients and medicinal properties. Hence, this study aimed to determine the chemical composition, antioxidant activities, α-amylase, α-glucosidase and angiotensin converting enzyme inhibitory potentials of wild lettuce leaves powder samples. Methods Freshly harvested Wild Lettuce leaves were processed into whole leafy powder (WLF), extracted powder (WLE), residue (WLR) and leaf protein isolate (WPI). Chemical composition, antioxidant activities, α-amylase, α-glucosidase and angiotensin-converting enzyme inhibitory potentials of the powder samples were determined. Results Crude protein of Wild Lettuce leaves ranged from 23.27 to 46.57 and crude fiber from 4.17–37.37 g/100 g. Phosphorous was the most abundant element, while zinc had the lowest concentration. The samples essential amino acids, protein efficiency ratio, essential amino acid index and biological values were 39.83–50.65 mg/100 g protein. 2.79–3.51, 77.03–92.36% and 72.26–88.97%, respectively. Saponin, tannin, oxalate, phytate, terpennoids, flavonoid and phenol in the leafy vegetable samples were within tolerable levels. The African wild lettuce leaf protein isolate (WPI) had higher DPPH antioxidant activity (91.88%), percentage inhibitory properties on α-amylase (26.11%), α-glucosidase (64.24%) and angiotensin-1-converting enzyme (97.53%) than WLF (18.28, 25.44, 55.41 and 67.56), WLE (70.85, 24.97, 62.53 and 93.27) and WLR (53.07, 24.68, 50.03 and 85.28) respectively. Conclusion African wild lettuce leaf samples, particularly protein isolate, contain essential nutrients, antioxidant activities and ability to inhibit angiotensin-1-converting, α-amylase and α-glucosidase enzymes Therefore, the leafy vegetable samples, particularly WPI, may be suitable as antioxidant, antidiabetic and antihypertensive agent.

Purpose This study was aimed to develop and evaluate nutritional efficacy and bio-efficacy of food products from plantain, soycake, rice-bran and oat-bran flour. Design/methodology/approach The flour samples were blended as follows: plantain 70% and soycake 30% (PS); plantain 65%, soycake 30% and rice bran 5% (PSR); plantain 65%, soycake 30% and oat bran 5% (PSO); and plantain 60%, soycake 30%, rice bran 5% and oat bran 5% (PSRO). Antioxidant and nutritional properties of the blended foods and controls (100% plantain and Cerolina) were determined. Findings Protein (16.2–19.4 g/100g) and biological values (98.5–99.3%) of the food samples were significantly (p = 0.03) higher than 100% plantain (5 g/100g, 31.6%) and Cerolina (17.9 g/100g, 98.3%). Pack cell volume (36.2–42%), serum protein (7.3–9.3 mg/dL), urea/creatinine (1.1–2.8) and aspartate-aminotransferase/alanine-aminotransferase ratio (0.9–1) of the foods were significantly (p = 0.03, 0.01, 0.02 and Cerolina (46%, 4.9 mg/dL, 3 and 0.73). In vivo antioxidant activity of the food samples decreased from PSRO to PSO, PSR and PS, respectively and were higher than control samples. Nutritional performance of formulated foods in rats was similar to that of Cerolina, but higher than in 100% plantain. Cerolina and 100% plantain were rated higher in overall acceptability than formulated foods; however, PSO was most preferred followed by PSRO for the formulated foods. Originality/value The study established that PSRO was rated best in terms of nutrition, growth performance and antioxidant activities. Hence, this food may be suitable as functional food to prevent malnutrition and oxidative stress.

Los potenciales nutricionales de la acha como fuente de energía alternativa al maíz en alimentos complementarios se evaluaron con miras a aumentar la accesibilidad y la asequibilidad de los alimentos complementarios por parte de las madres con pobres recursos. Los alimentos complementarios formulados a base de acha (D. iburua (DIF); D. exilis (DEF)), alimentos complementarios a base de maíz (MCF) y fórmula comercial (CFF) fueron evaluados para composiciones químicas y cualidades nutricionales. Los datos se analizaron estadísticamente. Los valores de proteína bruta (g/100g) y energía (kcal.) de DEF y DIF fueron 15,28 - 15,69 y 409,6 - 405,3 respectivamente, y fueron comparables a MCF (15,40; 407,9) y a la fórmula comercial (CFF) (15,50; 415,0). Los aminoácidos esenciales de DEF y DIF fueron 35,64 y 38,76 g/16N respectivamente. Las relaciones molares Na/K y Ca/P de DEF y DIF oscilaron entre 0,59 y 0,60 y 1,67 a 1,71 respectivamente. Las concentraciones de phytato, oxalato y tanino estaban dentro de niveles tolerables. Los valores biológicos y las proporciones de eficiencia proteica de los alimentos experimentales fueron de 87,21 a 87,81% y 2,94 - 3,12 respectivamente, y fueron superiores a la fórmula a base de maíz (84,32%; 2,02) y a la fórmula comercial (86,53%; 2,52). Los resultados de crecimiento de las ratas alimentadas con CF experimental fueron comparables a los alimentados con fórmula comercial, pero menores en costos de producción (USD 0,24) que CFF (USD a 0,90 USD). Los alimentos complementarios a base de acha se caracterizaron por nutrientes esenciales, capacidad para apoyar el crecimiento y el desarrollo, asequibles y accesibles para las madres con bajos recursos; por lo tanto, las muestras de alimentos pueden ser adecuadas como alimentos complementarios.

This study aimed at exploring the possibility of substituting powdered milk (PM) with migratory locust powder (MLP) as a cheap and sustainable alternative protein source in peanut-based ready-to-use therapeutic foods used in treatment of malnutrition. The migratory locust is a wide spread and underutilised high protein edible insect. Peanut-based ready-to-use therapeutic foods (RUTFs) were formulated according to the MSF/UNICEF 2013 nutritional standards. Milk powder was substituted with MLP at 5-30% levels. RUTF containing 30% milk powder was used as the control. Nutritional, antioxidant and antinutrients composition of the insect-enriched RUTFs were compared with RUTF containing milk powder only and a standard. The protein content of the insect-enriched RUTFs ranged from 19.58-26.38% exceeding the MSF/UNICEF minimum standard for protein. RUTF with 10% PM and 20% MLP had the highest (p 0.05) mineral contents. All formulations had more thiamine (vitamin B1) than the recommended level of 0.5 mg/100 g. Niacin (Vitamin B3) was the most abundant vitamin in the formulations with considerable amounts of vitamin D and E. All MLP-enriched RUTFs met the FAO 2011 standard requirements for amino acids for children aged six months to three years. Therapeutic food with 30% MLP had the highest radical scavenging ability against DPPH, and iron chelating activity. Levels of phytate and tannin were below the tolerable limits. Therefore, MLP can be used as a low-cost substitute for milk powder in producing ready-to-use therapeutic foods.

This study evaluated glycaemic properties and anti-diabetic potentials of blends of quality-protein-maize (QPM), soy-cake (DSF), millet (WMF) flours for functional dough meal using cassava starch (CST) as binder. Protein and crude fibre contents of blends were optimized using RSM and three blends with highest protein and fibre contents, XYZ=76.03% QPM, 16.76% DSF, 7.21% WMF, 5.00% cassava starch; BCD=72.50% QPM, 2.50% WMF, 25.0% DSF, 2.33% CST; FDT=80.52% QPM, 3.06% WMF, 16.42% DSF, 5.00%), QPM (100% QPM flour) and CER (commercial anti-diabetic flour formulation) were evaluated for glycaemic and biochemical properties and blood glucose-reducing potentials using Wistar rats. Glycaemic index and load were 34-52% and 8-15% respectively, which were lower than 55% and 20% for low glycaemic index and load. Blood glucose-reducing potentials of samples were in ascending order of BCD (57.5%) < FDT (70%) < XYZ (75%), with samples FDT and XYZ higher than 62.5% for sample STD (rats treated with synthetic anti-diabetic agent-Glibenclamide). Haematological indices, PVC, Hb, WBC and RBC, of rats fed on samples were 46.35-51.25%, 13.40-18.10g/L, 8.30-10.80 (x10/mm3) and 4.19-6.94 (x106) respectively, while kidney and liver functionality indices, aspartate amino transferases (AST), alanine amino transferases (ALT) and alkaline phosphate (ALP) were 39.5-43.00 µ/L, 48.50-55.50 µ/L and 92.80-104.20 µ/L, within normal ranges of 7-56µ/L, 45.7-80.8µ/L and 41-133 U/L, respectively. AST:ALT ratios were within standard value of

The aim of this work was to produce wonderful cola protein hydrolysate fractions with in vitro antioxidant properties coupled with blood pressure-reducing ability when orally administered to spontaneously hypertensive rats (SHRs). Wonderful cola protein isolate (WCI) was hydrolyzed with pancreatin to produce a hydrolysate (WCH), which was subjected to ultrafiltration separation using 1, 3, 5, and 10 kDa molecular weight cut-off membranes to obtain

This work determined the physicochemical and functional properties of a seed flour (WCF) and its protein concentrate (WCC), prepared from the underutilized wonderful cola (Buchholzia coriacea) seeds. The WCC (56.45% protein) was obtained after alkaline extraction of WCF (17.48% protein) followed by isoelectric-precipitation of the proteins at pH 5.0. A soybean protein concentrate (SPC, 77.44% protein) was also prepared by the isoelectric-precipitation method and used as a standard to compare with WCF and WCC. Gel electrophoresis indicated similar composition between WCF and WCC with exception of the 38 kDa and 14 kDa polypeptides that were absent in WCC. Amino acid composition showed higher Arg/Lys ratio in the WCF (2.74) and WCC (1.88) when compared to SPC (1.29). Secondary structure data from far-UV circular dichroism (CD) showed that the SPC had maximum α-helix fraction of 4.7% at pH 7.0 followed by WCC (3.5% at pH 9.0), while WCF had 2.7% at pH 3.0. Intrinsic fluorescence intensity and near-UV CD data indicated poor structural conformations at pH 3.0 but those of WCC and SPC improved at pH 7.0 and 9.0. Consistent with the structural data, the foaming and emulsification properties were poor at pH 3.0 but improved significantly (p

Nutrition transition to high energy-dense foods has been implicated as the major causes of diet related diseases. Plantain-based dough meals supplemented with soybean cake and cassava fibre were developed by combining them in different proportions using response surface methodology. The flour blends were analyzed for the nutritional composition while the glycaemic index, antidiabetic potentials and protein digestibility of the dough meals were determined in wistar rats. The nutritional and essential amino acid contents of the flour blends were comparable to that of cerolina (a commercially available food product commonly recommended for diabetic patients). The rats fed with the formulated dough meals had lower glycaemic index and glycaemic load, and the blood glucose was significantly reduced compared to cerolina and metformin (a synthetic antidiabetic drug). All the plantain-based dough meals were comparable to cerolina and metformin in terms of nutritional quality and blood glycaemic control activities, respectively. Hence, the formulated plantain-based dough meals have potential to be used for the prevention and management of diabetes mellitus.

The study aimed at determining nutritional, antioxidant and blood glucose lowering potentials of improved plantain-based dough meals enriched with defatted soybean and tigernut flour. The constituted dough meals [PSB (plantain 64.46, defatted soybean 35.54%), TNS (tigernut 59.83, defatted soybean 40.17%); PTS (plantain 51.07, tigernut, 11.50, defatted soybean, 37.43%); TNT (100% tigernuts); PLT (100% plantain) and CNT (a commercial flour)] were evaluated for nutritional, antioxidant and blood glucose concentration in streptozotocin-induced diabetics rats. The improved dough meals contained appreciable amount of protein, energy value, and high in antioxidative activity than PLT. Blood glucose reducing potential of improved plantain-based dough meals (60.5–71.9%) in streptozotocin-induced diabetic rats was higher than PLT, but comparable to acarbose (anti-diabetic drug) (69%). The present study established that improved traditional plantain-based dough meals (particularly PTS) was high in essential nutrients, antioxidative activities, and blood glucose reducing potentials. Hence, the dough-meals may be suitable for diabetes management.

Moringa oleifera seeds were processed as raw M. oleifera (RMO), germinated M. oleifera (GMO), and fermented M. oleifera (FMO), and were evaluated for proximate, minerals, amino acids, fatty acids, phytochemicals/antinutrients, and functional properties. Protein content of GMO (23.69 ± 0.11 g/100 g) was higher than FMO (21.15 ± 0.08 g/100 g) and that of RMO (18.86 ± 0.09 g/100 g) (P < 0.05), respectively. Energy value of FMO (465.32 ± 0.48 kcal) was higher than GMO (438.62 ± 0.12 kcal) and that of RMO (409.04 ± 1.61 kcal), respectively. Mineral contents in GMO were significantly higher in iron, sodium, potassium, magnesium, and copper, while FMO were higher in calcium, phosphorus, and magnesium, and both were significantly lower than those in RMO (P < 0.05). Total essential amino acids (TEAAs) in FMO (31.07 mg/g crude protein) were higher than in GMO (26.52 mg/g crude protein), and were higher than that in RMO (23.56 mg/g crude protein). Linoleic acid (58.79 ± 0.02–62.05 ± 0.01 g/100 g) and behenic acid (0.13 ± 0.00–0.20 ± 0.06 g/100 g) were the predominant and least fatty acids, respectively. Phytochemical/antinutrient compositions in FMO samples were significantly lower than GMO, and both were significantly lower when compared with RMO samples (P < 0.05). The bulk density (pack and loose), foaming capacity, swelling capacity, and water absorption capacity (WAC) of FMO were significantly higher than those of GMO, and there was no significant difference between GMO and RMO samples. The study established that fermentation processing methods increased the protein content, essential amino acid, and polyunsaturated fatty acid profiles, and reduced antinutrient compositions of M. oleifera seed than germination processing techniques; hence, fermentation techniques should be encouraged in processing moringa seeds in food processing.

Adequate nutrition is essential in early childhood to ensure normal growth, neurological and cognitive development, and healthy life. However, in many parts of developing countries this situation is not met as a result of poverty, lack of nutrition knowledge, poor childfeeding practices, lack of care by caregivers, and infection. Hence, there is increased malnutrition, which has resulted in high morbidity and mortality among children in developing countries. In view of this nutritional problem, there is a need for both national and international organizations to embark upon nutrition and women empowerment programmes in order to alleviate nutritional problems in developing counties and to achieve the Millennium Development Goals (MDGs), particularly those related to the eradication of extreme poverty and hunger (MDG 1) and child survival (MDG 4).

Protein-energy malnutrition among Nigerian children is a major health challenge. This nutrition problem is attributed to the inappropriate complementary feeding practices, low nutritional quality of traditional complementary foods and high cost of quality protein-based complementary foods. Therefore, the aim of this study was to formulate complementary foods from popcorn flour and cashew nut. A quantity (500g) of each popcorn and cashew nut seeds (500g) was processed into fermented, germinated and roasted flours. The blends (40% popcorn, 60% cashew nut) were biochemically evaluated for proximate, minerals and amino acids profile. The microbiological properties and sensory attributes were determined using standard methods. For Protein, the results were 22.48% for germinated popcorn-cashew nut (GPC),20.76% for roasted popcorn-cashew nut (RPC) and 21.82% for fermented popcorn-cashew nut (FPC); values for ogi and Nutrend were 12.60% and 16.27% respectively. With respect to energy value, FPC, GPC, RPC, ogi and Nutrend had 533.85, 516.65, 530.49, 389.88 and 397.68 kcal, respectively. The percentages of total essential amino acids in the composition of the blends were36.9%, 40.7% and 38.9%for FPC, GPC and RPC, respectively; non-essential amino acids contents were 63.1%, 59.3% and 61.1% for FPC, GPC and RPC, respectively. The mineral content, that is, potassium, zinc and magnesium, of formulated samples were higher than those obtained for ogi and Nutrend. The antinutrient composition of FPC was lower than that of GPC and RPC. For the functional properties, water absorption capacity was between 1.83 – 1.93 g/ml, least gelation concentration 12.67 – 14.00 g/ml, swelling capacity 0.40 – 0.74 g/ml, loose bulk density 0.43 – 0.49 g/ml and packed bulk density 0.69 – 0.83 g/ml for the formulated samples. The overall acceptability of FPC was rated higher than GPC, RPC and ogi, but lower than Nutrend. For the microbial status, bacteria count was between 1.00–39.00 x 104 cfu/g, mould1.00–4.00 x 104 cfu/g and yeast 1.00–4.33 x 105 cfu/g. The study concluded that the FPC sample was better than ogi in terms of protein and mineral compositions and comparable in overall acceptance to Nutrend. Therefore, the FPC may be used as a complementary food.

The aim of this present study was to produce and evaluate the nutritional quality of complementary foods from popcorn, African locust bean and Bambara groundnut. The popcorn, bambara groundnut and African locust beans were obtained locally in Akure, Nigeria. The seeds were germinated, oven dried, milled and sieved into flours. The flours were mixed as follows: GPA (70% popcorn, 30% African locust bean), GPB (70% popcorn, 30% bambara groundnut) and GPAB (70% popcorn, 20% bambara groundnut, 10% African locust bean). The chemical composition, functional properties, sensory attributes and nutritional qualities of the food samples were determined using standard methods. The protein content of the food samples range between 23.85±1.54 – 28.84±1.02 g/100g, energy values, 434.47±2.04 - 444.11±2.47 and appreciable amount of minerals. The total essential amino acid (TEAA) composition range from 27.63 to 31.09 g/100g. The calculated biological value range from 29.84 to 42.01 % . The oxalate, tannin, phytate and trypsin concentration of the food samples were reduced; while the choking property of the popcorn-based diets was eliminated with respect to the survival of experimental animals. The calculated molar ratios for [Ca][Phytate]/[Zn], phytate:calcium and phytate:iron were less than the critical values For sensory attribute, the GPB was rated highest in terms of overall acceptability over the GPA and GPAB, but rated less when compared with ogi and cerelac. It could be concluded that GPB had a better nutritional quality based on the overall ranking using protein, energy, Ca/P ratio, TEAA, biological value and sensory attributes indices.

PurposeThis paper seeks to demonstrate that the nutritional composition of bambara groundnut (BG) seeds can be influenced when subjected to three traditional processing methods (i.e. fermentation, roasting, and germination).Design/methodology/approachProximate, minerals, amino acids and antinutritional factors of each of the processed food samples were investigated using AOAC methods. The results of the study were as follows: For the proximate analysis, moisture content ranged between: 1.50‐2.16 g/100 g; fat 6.02‐6.57 g/100 g; protein 20.00‐20.49 g/100 g; ash 1.17‐3.46 g/100 g; carbohydrate 65.82‐68.74 g/100 g and energy 400.2‐412.18kcal. For the minerals composition, calcium ranged between 14.12± 0.01‐18.26±0.01 mg/100 g, potassium 57.61±0.01‐80.62±0.02 mg/100 g, magnesium 50.47± 0.01‐69.34±0.02 mg/100 g, sodium 19.05±0.01‐25.97±0.01 mg/100 g, iron 0.15±0.01‐0.48± 0.01 mg/100 g, selenium 0.00±0.00‐0.21±0.01 mg/100 g and phosphorus 164.73±0.01‐187.13± 0.01 mg/100 g, while the Ca/P and Na/K ratios of the food samples range between 0.10±0.01‐0.19±0.01 and 0.30±0.01‐0.35±0.01 respectively. The total amino acid and percentage of total essential amino acid for children and adults were higher in germinated BG seed flour than fermented and roasted BG flour respectively.FindingsThe findings were that the antinutritional content of fermented bambara groundnut seed flour was low compared with germinated and roasted bambara groundnut seed flour.Research limitations/implicationsThe protein content of fermented bambara groundnut flour was higher and also had a low level of antinutritional factors compared with other processed bambara groundnut flour. In view of these, further study may be conducted to establish the suitability of incorporating the fermented bambara groundnut flour into weaning food.Originality/valueThe study showed that these traditional processing methods, that is, fermentation, germination and roasting, influenced the nutritional composition of bambara groundnut seeds.

PurposeProtein‐energy malnutrition is regarded as one of the public health problems in many parts of developing countries. One of the factors responsible is poverty, which has reduced quality of dietary intakes of many homes, particularly children. Therefore, this study aims at formulating weaning food from locally available food materials using traditional processing methods.Design/methodology/approachThe cooking banana and bambara groundnut seeds were purchased from local market in Akure, Ondo State, Nigeria. The cooking bananas were peeled manually and sliced into pieces length wise, oven‐dried at 60 °C for 24 h, dried, milled and sieved through a 0.4 mm wire mesh screen. The undehulled bambara groundnut (BG) seeds were cleaned, cooked for 1 h, dehulled and fermented for four days using traditional methods. The fermented BG samples were oven dried, milled and sieved. The food samples were mixed in ratio of 90:10, 80:20, 70:30 and 60:40 of cooking banana and BG flour, respectively. Nutrend (commercial formula) and ogi (corn gruel, traditional weaning food) were used as control. The samples were subjected into chemical, physical properties (water absorption capacity, least gelation and swelling capacity) and sensory attributes (taste, aroma, colour, texture and overall acceptability) using standard methods.FindingsOf all the developed food samples CBG3 (70 per cent of cooking banana and 30 per cent of BG flour mixed) was rated highest; and the amount of CBG3 needed to supply the nutritional requirements of infant was almost within the range of nutrend. The microbial and antinutrient level of the food samples were relatively low and within the tolerable range for animal consumption.Originality/valueIt can be concluded that the nutritional composition of cooking banana can be enhanced through fermented BG flour supplementation. The nutritional composition of the food sample containing 70 per cent cooking banana and 30 per cent BG flour is adequate to support child growth and development. Hence, it can be used as a substitute for the expensive commercial weaning formula.

Background Many children in rural communities of developing countries die of nutrition-related causes due to lack of nutrition education and low purchasing power of the families, which result in low-quality weaning foods and poor feeding practices. Objective To evaluate the nutritional composition of local weaning foods and their impact on child feeding practices among low-income Nigerian mothers. Methods A cross-sectional survey was conducted between March and June 2005 among 294 randomly selected pairs of nursing mothers and their children who attended the postnatal clinic of State Specialist Hospital and Comprehensive Health Centers in Akure community, Ondo State, Nigeria. A structured, self-or interviewer-administered questionnaire was used to collect information on infant demographic characteristics, feeding, and socioeconomic characteristics of the parents. The children's weights were recorded, and samples of the weaning foods were analyzed. Results The mothers' ages ranged from 22 to 37 years, and the children's from one to 12 months. Among the parents, two-fifths of the respondents worked as drivers, mechanics, carpenters, and the like, while the remaining respondents were civil servants, health professionals, teachers, merchants, and housewives. The educational attainment of the parents ranged from no formal education (1.4%) to higher education (46%); 13% had completed primary school, and 39.6% had completed secondary school. The average monthly family income was between 3,500 and 30,000 naira (US$23.3–$200). Among the children, 58.3% were of normal weight, 41.1% were mildly underweight, 0.3% moderately underweight, and 0.3% severely underweight; 23.1% were exclusively breastfed, 9.5% received breastmilk and traditional medicinal herbs, 15.6% received breastmilk and commercial weaning food, 7.4% received commercial weaning food only, 14.8% received local weaning foods only, 24.1% received local weaning foods plus breastmilk, and 5.8% received the family diet. Conclusions We found that a high proportion of the nursing mothers used local ingredients to formulate weaning foods for their babies. The nutritional compositions of these foods is of high quality and are suitable as weaning foods, particularly for infants of low-income parents who do not have access to commercial weaning foods.

PurposeThe objectives of this study are to develop low cost weaning food for the economically disadvantaged nursing mothers and also to prevent protein energy malnutrition among the infants in Nigeria.Design/methodology/approachThe blends (sweet potato and soybean flour) were prepared (homogenously) in the ratio of 90:10, 80:20, 70:30, 60:40 and 50:50 of sweet potato and soybean respectively. Triplicate samples of each blend were analyzed for moisture, fat, protein (N × 6.25), crude fiber and ash. Total lipid was estimated by petroleum ether extraction. Carbohydrate content was estimated by difference. Gross energy was determined. Water absorption capacity and bulk density were determined using standard procedures. The pasting characteristics of the flours were evaluated using a standard procedure. The sensory evaluation was carried out on the following parameters: taste, appearance, aroma, mouth (texture), colour and overall acceptability by a panel of ten members using a nine‐point hedonic scale.FindingsThe results of nutritional composition of the supplements showed protein 11.2–33.72 per cent, carbohydrates 42.91–76.51 per cent, fat 3.10–12.78 per cent, energy values 329.5–366.74 kcal/100 g and appreciable quantities of P, Zn, Fe, Mg, Ca, K and Na. The soy‐sweet potato flours had peak viscosity values between 180–365 BU. These values increased when cooled to 50°C, (420–760 BU). Results of this study showed that at 30 per cent soy flour supplementation, the meal could meet satisfactorily the recommended dietary allowances (RDA) for children of 1–3 years old, and that the developed soy‐sweet potato diets were nutritious, inexpensive and can easily be prepared from locally available raw food materials by using simple domestic processing techniques.Originality/valueEvidence has shown that the cost of commercial weaning formula is very high and most of the low‐income family cannot afford to purchase this commercial weaning food and for such people an alternative low cost weaning formula is helpful.

The most popular form of utilization of African locust bean (ALB) is in its traditional fermentation food condiment (iru/dawadawa), which adds protein to a protein-poor diet and also as medicine. In view of the nutritive values of ALB, the present study therefore aimed at investigating the effect of germination and fermentation on the nutritional quality of ALB flour.The ALB was obtained from a local market in Akure, Nigeria. The seeds were divided into three portions, and treated as raw African locust bean (RALB), germinated African locust bean (GALB) and fermented African locust bean (FALB) respectively. Each of the samples was milled, sieved and analysed for chemical, functional properties and nutritional qualities using standard methods.Some most important results of the chemical analysis were as follows: protein content range between 33.64 ±0.41 - 41.49 ±1.89 g/100 g, while the energy value was between 442.79 ±2.32 - 457.20 ±2.15 kcal. The P/Ca and Na/K ratio of the RALB were higher than other fl our samples respectively. Total essential amino acid was between 29.960-27.514 mg/100 g. Protein efficiency ratio (PER) was between 1.78-1.87; essential amino acid index 31.43-34.75%; while biological values were 22.56-26.18%. The dominant fatty acid (FA) composition of the samples was linoleic with 33.687%, 31.578% and 28.7% for RALB, GALB and FALB respectively; while the least was lauric acid. The polyunsaturated/saturated FA ratio ranges between 0.589-0.718. The antinutrient concentration of fermented flour sample was significantly reduced than other food samples.The present study investigated the effect of germination and fermentation on the nutritional quality of ALB flour. The finding showed that fermentation technique significantly reduced antinutrient concentration and also improved the nutrient composition, particularly amino acid profile of ALB flour.

The objective of this study was to determine protein quality and hematological properties of infant diets formulated from local food materials. The food materials were obtained locally, fermented, and milled into flour. The flours were mixed as 70% popcorn and 30% African locust bean (FPA), 70% popcorn and 30% bambara groundnut (FPB), and 70% popcorn, 20% bambara groundnut, and 10% African locust bean (FPAB). Proximate analysis, protein quality, hematological properties, and anthropometric measurements of the animals fed with the formulations were investigated. The protein contents of the formulated diets were significantly higher than that of Cerelac (a commercial preparation) (15.75 ± 0.01 g/100 g) and ogi (traditional complementary food) (6.52 ± 0.31 g/100 g). The energy value of FPAB (464.94 ± 1.22 kcal) was higher than those of FPA (441.41 ± 3.05 kcal) and FPB (441.48 ± 3.05 kcal). The biological value (BV) of FPAB (60.20%) was the highest followed by FPB (44.24%) and FPA (41.15%); however, BV of the diets was higher than that of ogi (10.03%) but lower than that of Cerelac (70.43%). Net protein utilization (NPU) of the formulations was 41.16-60.20%, whereas true protein digestibility was 41.05-60.05%. Metabolizable energy (232.98 kcal) and digestible energy (83.69 kcal) of FPAB were the highest, whereas that of FPA had the lowest values. The protein digestibility values corrected for amino acid score of the diets (0.22-0.44) were lower than that of Cerelac (0.52), but higher than that of ogi (0.21). The growth patterns and hematological properties (packed cell volume, red blood cells, hemoglobin, mean corpuscular hemoglobin concentration, mean corpuscular hemoglobin, and mean corpuscular volume) of the formulated diets were higher than those of ogi, but lower than those of Cerelac. In conclusion, we established that the FPAB food sample was rated best in terms of protein quality over the other formulated diets. Therefore, a FPAB blend may be used as a substitute for ogi.

This study aimed at assessing the anthropometry, dietary intake and micronutrient status of hypertensive patients attending specialist hospitals in Ondo State, Nigeria. A descriptive case control study was conducted among subjects attending two specialist hospitals located in Akure and Ondo towns. A total of 452 subjects (44.9% males and 55.1% females), was purposely selected from the study centres. A structured questionnaire was designed to collect information on demographic characteristics, socio-economic parameters, nutrition knowledge and dietary intakes of the subjects. The quantities of subjects' dietary intakes were measured using household measurements. Weight, height, systolic (SBP) and diastolic (DBP) blood pressures were measured using electronic bathroom scale, standiometer and sphygmomanometer, respectively. The subject's urine was collected; and vitamin C, sodium, potassium, calcium, zinc and magnesium were determined using standard procedures. The results showed the following means: age 52.4 +/- 2.38 years, weight 66.4 +/- 1.63kg, height 1.64 +/- 0.01m, body mass index (BMI) 24.13 +/- 0.69kg/m2, SBP 124.86 +/- 2.3mmHg and DBP 76.22 +/- 1.86 mmHg. Blood pressure (BP) of the subjects showed that 46.9% had optimal BP, 14.2% normal BP, 11.5% high normal BP, 12.8% mild hypertension, 9.7% moderate hypertension and 4.9% severe hypertension. For BMI, 8.8% were underweight, 47.1% normal, 30.3% overweight, 6.0% obesity class I, 6.0% obesity class II and 1.8% obesity class III. The proportion of hypertensive subjects that were obese was significantly (P = 0.0001) higher than control subjects. Three-fifth of the control subjects had good nutrition knowledge compared to one-fifth of hypertensive subjects. The estimated mean energy intake was 8.46 MJ, protein 93.1g, carbohydrate 314.5g, fat 42.9g, fibres 5.6g and appreciable amount of vitamin C, calcium, zinc, magnesium, sodium and potassium. The subjects' urinary vitamin C concentration was 32.49 +/- 2.53mg; calcium 0.41 +/- 0.06mg, zinc 0.04 +/- 0.01mg; magnesium 4.57 +/- 0.37mg, sodium 8.33 +/- 0.37mg) and potassium 7.45 +/- 0.21mg. Statistically, there were significant differences (P0.05) between urinary vitamin C, sodium and potassium concentration (except zinc) of hypertensive patients and the control subjects. Weak correlations were observed between the subjects' systolic (P0.05) and diastolic (P0.01) BP and age, BMI and magnesium; with inverse correlations between vitamin C, sodium and potassium. The study concluded that hypertension was significantly influenced by BMI of the subjects, which may be an indication of high intake of calories. Therefore, calorie intake should be controlled among the hypertensives.

A cross-sectional survey was conducted among 402 children (10-15 years) randomly selected from twelve public and private primary schools in Akure community of Ondo State, Nigeria. Self-administered questionnaire was used to collect information on children's demographic features and parent's socio-economic characteristics. The subject's weight, height, height-for-age and weight-for-height z-score were measured and determined respectively. Raven Standard Progressive Matrices consisted of 60 questions was administered in a quiet classroom within 60 minutes to assess intelligence quotient (IQ) of the children. The means of measured parameters were: age, 11.5 +/- 0.08 years; weight, 33.3 +/- 0.35 kg; height, 1.4 +/- 0.0 m; height-for-age z-score, -0.003 +/- 0.04; weight-for-height z-score -7.2E-7 +/- 0.1 and IQ, 20.9 +/- 0.56 (34.8%). The occupations of the children's parents were civil service (43.3%), petty business (21.9%), farming (15.8%), vocational jobs (16.0%) and none (3.2%). The majority of the parents (31.8%) had secondary school education. Parents with no formal education, primary education, tertiary education and higher degrees accounted for 7.2%, 30.6%, 22.9% and 7.4%, respectively. Monthly incomes ranged between $38.5 and 230.8. Weight-for-height z-score of the children showed that 49.8% were normal, 40% mildly wasted, 9.7% moderately wasted and 0.5% severely wasted. Height-for-age z-score was 50% normal, 35.1% mildly stunted, 13.4% moderately stunted and 1.5% severely stunted. IQ scores were 5% superior 11.2% above average, 11.4% average, 8.2% below average and 64.2% intellectual deficit. The interrelationship between height-for-age, IQ and socio-demographic characteristics showed that there were insignificant differences between the age groups, gender and socio-economic status of the pupils. Conclusively, this study showed that the proportion of malnourished and intellectual deficit among the studied population were high. However, it is not clear whether the findings are specific to the studied population alone or applicable to other parts of Nigeria. Further studies are therefore needed to confirm these findings.

Breastfeeding is an unequalled way of providing ideal food for the infants. The benefits of breastfeeding practices to infants and mothers are well documented. However, information on breastfeeding practices and its effect on body mass index (BMI) of mothers are scarce, particularly in Ekiti State of Nigeria. Therefore, the present study is designed to assess breastfeeding practices and its association with BMI of mothers. A descriptive and cross-sectional study was conducted among breastfeeding mothers that attended postnatal clinic of the state specialist hospitals and maternity centers in the study location. The specialist hospital and two-third of the nine maternity centers were purposively selected because of their health facilities and personnel. The mother-child pairs (200 respondents) were randomly selected from the study locations. Information on demographic characteristic, socio-economic parameters, nutritional knowledge of breastfeeding and dietary intakes of mothers were collected using questionnaires. BMI of mothers was determined as described by World Health Organization. Age distribution of mothers was between 25-34 years; and almost half of respondents had good educational background and were engaged in different occupations. The respondent monthly income ranged between = N = 3500 - 26000 ($26.92 - $200); and their dietary intakes varied between starchy and protein-based food. The result also showed that the respondent consumed enough nutrients to meet up the recommended daily allowance for protein, carbohydrate, fat, zinc, magnesium, sodium and phosphorous requirements. The BMI classifications showed that over three-fifth of respondents were normal, while the remaining were underweight (6%) and overweight/obese (26.5%). Also, large proportion of respondents engaged in exclusive breastfeeding and with good knowledge of breastfeeding practices. Statistically, exclusive breastfeeding practices had no correlation between the BMI and frequency of breastfeeding. The study, therefore, concluded that mothers had good knowledge of breastfeeding practice; and that there was no association between breastfeeding practices and BMI.

Protein-energy malnutrition is regarded as one of the public health problems in developing countries as a result of poor feeding practices due to poverty. This study, therefore, aimed at evaluating nutritional quality of a potential weaning food formulated from locally available food materials. The cooking banana fruit (CB) and bambara groundnut seeds (BG) were purchased from local market in Akure, Ondo State, Nigeria. The CB and BG were processed into flours, mixed in ratios of 90:10, 80:20, 70:30 and 60:40 and subjected into proximate, sensory and biochemical analyses using standard procedures. Nutrend (a commercial formula) and ogi (corn gruel, a traditional weaning food) were used as control. The nutritient composition (g/100 g) of the food samples were ranged as follows: moisture 2.94-6.94, protein 7.02-16.0, ash 1.76-2.99, fat 0.76-8.45, fibre 1.52-3.75, carbohydrate 63.84-88.43 and energy 1569.8-1665.7 kcal. The biological value (BV), net protein retention (NPR), protein efficiency ratio (PER) and feed efficiency ratio (FER) of the experimental food samples were significantly (p0.05) influenced by the dietary treatment. However, the values obtained for red blood cell (RBC), white blood cell (WBC), pack cell volume (PCV) and erythrocyte sedimentation rate (ESR) were higher in the experimental food samples than the commercial food. The growth rate of animals fed with experimental food samples were lower than those fed with the nutrend, but higher than those fed with ogi. In conclusion, the nutritional quality of CB and fermented BG mix of 60:40 ratio was better than ogi; and comparable to the nutrend. This implies that it can be used to replace low quality traditional weaning food and the expensive commercial weaning formula.