Nutrition knowledge and nutrition status of elderly hypertensive patients in Ehime Mbano Local Government Area Imo State

Background: Knowledge of dietary modifications such as reduction in calorie, salt and alcohol intake as well as increase in the intake of fruits and vegetables is recommended in the prevention and control of hypertension. Objective: This study aimed at evaluating the nutrition knowledge and nutritional status of the elderly hypertensive patients in Ehime Mbano Local Government Area (LGA) Imo state. Materials and methods: This study was a cross-sectional survey comprising of two hundred hypertensive elderly patients. Four hospitals and three health centers in Ehime Mbano Local Government Area, Imo State were randomly selected and one in every fourth hypertensive patient that attended each selected study centre was recruited per day. A structured and validated questionnaire was used to collect information on socioeconomic data, food consumption pattern and nutrition knowledge. Heights, weight, blood pressure, waist and hip circumference measurements were determined using a stadiometer calibrated in centimeter, Harison weighing scale, manual sphygmomanometer and stethoscope and non stretchable steel tape respectively. Data was analysed using descriptive statistics, Pearson's Chisquare and Pearson's bivariate correlations. Results: Fifty one percent (51%) of the subjects were females while 48% were males. Forty seven (47%)of the respondents had moderate knowledge of nutrition, 58% had stage one hypertension and 46% were overweight. Majority (74.0%) of the subjects eat three times a day. Eleven percent of the respondents consume at least one fruit daily while 40.0% consume at least one vegetable daily. There was significant association (p =0.002) between good nutrition knowledge, body mass index and blood pressure. Conclusion: The findings from this study show that good nutrition knowledge enhances healthy dietary practices and maintenance of good nutritional status and blood pressure among hypertensive elderly population

Nutrient composition, phytochemical and sensory properties of zobo (Hibiscus sabdariffa) drinks substituted with pineapple (Ananas comosus) and orange (Citrus sinensis) juices

Zobo drink is usually produced by boiling the petals of Hibiscus sabdariffa flower along with pineapple peel, pineapple flavour and orange flavour in water. Pineapple fruit and orange fruit are rich sources of nutrients and phytochemicals which are beneficial to health. The aim of this study was to evaluate the nutrient composition, phytochemical and sensory properties of Zobo drinks, substituted with pineapple and orange fruit. Dried Zobo leaves, ginger, cloves, pineapple flavour, orange flavour, pineapple fruit and orange fruit were purchased at Eke- Ukwu Owerri Main Market in Imo State. Four blends of Zobo drink were prepared and were labeled A, B, C and D. Blend A was original Zobo drink using orange flavour and pineapple flavour, B was Zobo drink using pineapple flavour and substitution of orange flavour with orange juice, C was Zobo drink with orange flavour and substitution of pineapple flavour with pineapple juice and blend D was Zobo drink with substitution of both orange and pineapple flavour with orange and pineapple juice respectively. Proximate, minerals, vitamins, phytochemicals and sensory properties of Zobo drink produced were carried out using standard laboratory methods. Blend A had the highest moisture(93.53%) content while the highest ash (0.35%), crude fiber (0.22%), protein (0.87%) and carbohydrate (7.29%) values were observed in blend D. Blend B, C and D had equal values of fat (0.07%). The highest values of all the mineral and vitamins tested in this study were observed in Blend D. Blend D also had the highest values of flavonoid, phytate and phenol content. This study suggests that the addition of fruit juices to Zobo drink enhances its nutritive value which could be generally acceptable. Therefore, consumption of Zobo drinks substituted with pineapple and orange fruit juices should be encouraged to improve individual’s intake of micronutrients.Keywords: Zobo drink, Pineapple, Orange, Phytochemical

Effect of fermentation on the chemical composition of wheat (triticum aestivum) and maize (zea mays) flours and sensory evaluation of biscuits made from their flours

Background: Fermentation improves the nutritional value, acceptability and safety of foods. Objective: This study assessed the effect of fermentation on the chemical composition of wheat and maize flours and consumer acceptability of biscuits made from their flours. Methods: Fermentation of wheat and maize: Wheat and maize grains were sorted respectively and were divided into five parts of 200g each. They were labelled as W ,W ,W ,W and W for wheat and M ,M M ,M and M for 0 1 2 3 4 0 1, 2 3 4 maize samples. Each sample was washed with tap water three times. W and M were not fermented while W ,W ,W 0 0 1 2 3 and W and M M ,M and M were soaked in 500mls of water in a bowl and were fermented for 24 hours, 48 hours, 4 1, 2 3 4 72 hours and 96 hours respectively. The flour of each sample was used for baking biscuits. Proximate, mineral and vitamin content of the flour samples and the sensory properties of the biscuits produced from their flour were evaluated using standard analytical methods. One way analysis of variance and Duncan's multiple range test were used to separate the means among the samples. Result: The highest ash (2.14%), crude fibre (2.03%) and fat (4.24%) values were observed in sample M . Sample 0 M , W and W had the highest moisture (9.67%), protein (11.62%) and carbohydrate (77.89%) values respectively. 4 4 0 Sample M had the highest magnesium (35.62mg), potassium (162.59mg) and sodium (13.79mg) values, M had 0 1 the highest iron (0.76mg) content while the highest calcium (18.77mg) zinc (0.75mg) and phosphorus (132.59mg) values were observed in sample W . The highest vitamin B (0.59mg), vitamin B (0.24mg), vitamin A (18.76μg) 0 1 3 and folic acid (41.64mg) were observed in sample M while the highest vitamin B (0.04mg) value was found in 0 2 both sample M and sample M Sample W had the highest vitamin C (6.36mg) and vitamin B (1.87mg) content. 0 1. 0 6 There was no significant(p>0.05) difference in the acceptability of the biscuit samples. However, the taste, aroma,texture and general acceptability of the biscuits produced from all the samples had appreciable ratings. Conclusion: Fermentation improved the nutritional quality of cereals while biscuits produced from fermented cereals were generally acceptable

Nutrition knowledge, complementary feeding practices and use of food labels amongst young mothers in Owerri Metropolis

Background: Maternal nutrition knowledge is important for the selection of appropriate foods that will meet the nutritional demands of infants. Objective: To evaluate the nutrition knowledge, complementary feeding practices and use of food label among young mothers in Owerri Metropolis. Methods: It was a cross sectional survey comprising of 300 mothers between 18-30 years. Respondents for the study were randomly drawn from mothers attending maternal and child health clinic in five hospitals and five maternity clinics as well as five private crèche and five public crèche in Owerri metropolis, Imo state. A well-structured and validated questionnaire was administered to collect information on socio economic data, nutritional knowledge, complementary feeding practices and use of food label. Data was analyzed using descriptive statistics and Pearson's bivariate correlations with SPSS version 21.0. Results: Approximately 36.3% of the respondents had Masters degree, 58.0% were civil servants while 66.7% had good nutrition knowledge. Approximately 50.7% of the respondents introduced complementary foods at 3 months, pap was the major complementary food given by 65.3% of the respondents, 72% stopped breastfeeding at 9-12 months while 54.3% feed their infants up to 7 times daily. Most (95.3%) of the respondents read food labels, 60.0% regard food label to be very important while 56.3% seek for best before date. Conclusion: This study revealed that more than half of the mothers in Owerri metropolis have good nutrition knowledge, however the complementary feeding practices and utilization of food labels are still poor