Glycaemic index of three cocoyam varieties consumed in Imo State, Nigeria

Background: Diabetes mellitus (DM) especially T2DM caused by defects in insulin secretion and / or action affects carbohydrate, fat and protein metabolism. This effect results to chronic hyperglycemia with high prevalence of morbidity, mortality and loss of quality of life. Carbohydrate foods have the highest influence on blood glucose and the goal of diabetes management is to achieve adequate glycemic control. Objective: The main objective is to determine the glycemic index, glycemic load and glycemic response of three cocoyam varieties; red cocoyam (x. sagittifolium) the white cocoyam (X. Atrovirens) and Ede Anambra”(colocasiaesculentavarantiquorum) on healthy subjects. Methods: Thirty non diabetic young adult volunteers were recruited for the study. The study was carried out in the food laboratory, Department of Nutrition and Dietetics, Imo State University Owerri for a period of three days. The subjects were randomly grouped into three. A cross-sectional study design was adopted. Cocoyam and medical materials were procured from Owerri main market. Selection of the subjects was based on the exclusion criteria and consent. The subjects were grouped into three to accommodate 10 participants for each group of cocoyam variety. The subjects were blinded on the variety of cocoyam they consumed. Anthropometric measurement was carried out on the first day. Fasting blood sugar was carried out before and after feeding the reference food after an overnight fast of 10 hours at 0, 30, 60, 90, 120 minutes on the second day. Feeding of the test food was carried out on the third day. Blood glucose level was measured by qualified medical laboratory scientists before and after feeding at 0, 30, 60, 90, 120 min. Glycemic index (G.I) was determined using a standard method with glucose as the reference food. 50g available carbohydrate portions of the cocoyam were given to volunteers. Data were analyzed using statistical package for social sciences (SPSS) version 20.0. Results: Mean age of the subjects was 23.6 ±1.52 years and mean BMI was 22.42±2.69kg/m2. G.I of Red cocoyam was (57), white cocoyam (55), Ede Anambra (67) and glucose (100). The glycemic response of glucose was highest, followed by the red cocoyam, white cocoyam, and ede Anambra. The glycemic load of cocoyam varieties reported red cocoyam (8.6), white cocoyam (8.2), and ede Anambra (10) while glucose (15). Conclusion: The GI of the cocoyam varieties studied shows medium GI, low GL and moderate GR. Cocoyam cold be used in prevention and management of diabetes and should be recommended to over-weight, obese and diabetic individuals

Nutrient and microbiological compositions of soup condiments prepared from Citrullus lanatus and Curcubita ficifolia seeds and sensory evaluation of their soups

Nutrient and microbiological compositions of soup condiments prepared from citrullus lanatus and curcubita ficifolia seeds and sensory evaluation of their soups was evaluated. Watermelon and pie melon fruits were washed and cut with a sterile knife. The seeds were removed and washed with clean water and allowed to sundry for 2days. The seeds were dehulled, washed and boiled for 5hrs at 100°C. It was allowed to cool, grinded and wrapped in banana leaves to ferment at ambient room temperature for 7days. The soup condiments were analyzed for nutrient and microbiology compositions. Sensory evaluation was carried out on the soups. Statistical product for service solution (SPSS) was used in analyzing the data.Pie melon soup condiment was higher in ash (2.61±0.18%), protein (22.95±1.20%), fat (23.59±1.64%), carbohydrate (34.44±1.79%), iron (116.03±29.30mg/100g) and manganese (42.54±0.73mg/100g) contents while moisture (11.84±0.86%), fiber (11.44±0.63%), copper (24.23±0.53mg/100g), Zinc (51.45±7.00mg/100g), calcium (260.00±34.00mg/100g), potassium (190.00±10.00mg/100g) and sodium (50.00±30.00mg/100g) contents were higher in watermelon soup condiment. The bacterial count shows higher growth in watermelon soup condiment from the starting day ranging from 3.23x101cfu/g (bacteria count) to 5.84x107cfu/gafter 7days. Fungi count was higher in watermelon soup condiment and ranged from 1.53x103cfu/g(starting day) to 6.51 x 107cfu/g (day 7). The soup condiments were generally accepted but insignificantly higher in watermelon soup. The use of pie melon and watermelon in soup condiments production should be encouraged.Keywords: Pie melon, watermelon, soup condiment, nutrient, microbiologica

Nutrient, phytochemical and sensory evaluation of biscuits produced from composite flours of wheat enriched with okra pod

The study evaluated the nutrient, phytochemical and sensory evaluation of biscuits made from composite flours of wheat and okra pod for enrichment. Wheat flour, fresh okra pods and all ingredients used in biscuit making were purchased from Relief market Owerri, Imo State. The okra pod was washed, sliced into pieces, oven dried at 60oC for 8 hours and milled into flour. The biscuits were formulated as 100% wheat flour (WF), 80% wheat flour : 20% okra pod flour (WOF1), 70% wheat flour :30% okra pod flour (WOF2) and 60% wheat flour:40% okra pod flour (WOF3). Chemical and sensory analysis was carried using standard methods. Results were expressed using means and standard deviation using SPSS. Biscuit WOF3 had the highest moisture (13.56±1.16%), ash (3.49±0.01%) and protein (14.99±1.38%) contents, while biscuit WF recorded the highest fat (15.68±0.22%), crude fiber (2.73±0.05%), carbohydrate (63.03±0.32%) and energy (439.08±2.93%) contents. The mineral composition shows that biscuit WOF3 recorded the highest calcium (212.50±0.010mg/100g), magnesium (83.50±0.009mg/100g), potassium (594.00±0.00mg/100g) and manganese (1457.00±0.24mg/100g), while biscuit WOF1 had highest iron (109.12±0.88 mg/100g) and copper (23.00±0.42mg/100g) . The anti-nutrients revealed that biscuit WOF1 was highest tannin content (0.22±0.025mg/100g), biscuit WOF2 had the highest phenol content (1.41±0.001 mg/100g), while biscuit WOF2 had the highest oxalate content (1.06±0.082 mg/100g). The sensory scores of the enriched biscuits shows biscuit WF3 rated best in aroma (5.46±1.63), colour (4.66±1.68) and taste (5.54±1.69) and general acceptability (5.94±1.73), biscuit WOF rated best in crispness (4.66±1.89) while biscuit WOF2 rated best in texture (5.18±1.68). The study revealed that acceptable biscuit of high nutritional content could be produced.Keywords: Okra, wheat, biscuit, enrichmen

Nutrient, anti-nutrient and sensory composition of complementary food produced with pigeon pea, orange fleshed sweet potato and carrot

Background:Indigenous complementary food can help in averting the consequences of malnutrition. Objectives: The study sought to evaluate complementary food produced from pigeon pea, orange fleshed sweet potato (OFSP) and carrot. Methodology:The samples were obtained from Relief market, Imo State, Nigeria. OFSPwas peeled, washed, sliced, oven-dried at 50 for 45mins, milled and sieved. Pigeon pea was sorted and sprouted for 48hrs and 72hrs, oven-dried and milled. Carrot was sorted, washed, peeled and sliced, blanched, oven dried, milled and sieved. Four blends were formulated SSC2 SSC3, SSC4, SSC5 and SSC1(unsprouted OFSP). The samples were analyzed using standard methods. Data obtained was analyzed using statistical product and service solution (SPSS) version 22. Statistical significance was set at P<0.05. Results: Protein ranged from 13.81-15.07 g/100g, fiber (2.01-3.95 g/100g), fat (8.59-13.11 g/100g), ash (3.02-5.43 g/100g), carbohydrate (69.09-73.39 g/100g), and moisture (7.32-9.83 g/100g). Zinc (32.36mg/100g) and vitamin A(8581mg/100g) were higher in SSC2 while Calcium (124.50mg/100g) was highest in SSC1, magnesium (152.50mg/100g), copper (105.45mg/100g) and vitamin C (27522.5mg/100g) were higher in SSC3. Tannin (0.94mg/100g) was higher SSC3, phytate (14.48mg/100g) was higher SSC2 and oxalate (0.80mg/100g) was higher in SSC5. SSC5 was generally accepted among the formulated complementary foods. Conclusion: The study revealed that formulating complementary food with orange fleshed sweet potato composite flour improves vitamin Aand other micro and macro nutrients content of the food

Influence of traditional cooking methods on proximate composition, dietary fibre, keeping quality and consumer preference of biofortified fermented cassava fufu

Proximate, dietary fibre, keeping quality compositions and consumer preference of traditional prepared fufu were evaluated. Freshly harvested TMS419 and TMS1368 white root and yellow root cassava tubers weighing 30kg respectively were purchased from Imo state Agricultural Development Programme (ADP). The cassava was peeled, washed, fermented for three days and sieved to get the cassava paste which was traditionally processed by boiling and stirring methods. The samples were labeled A (white boiled cassava fufu), B (white stirred cassava fufu), C (yellow boiled cassava fufu) and D (yellow stirred cassava fufu). A cross-sectional study design was used in selecting 300 respondents using multi-staged sampling technique for consumer preference. A pretested, structured and validated questionnaire was used in collecting data from the respondents. Chemical analysis was carried out to determine the proximate composition, dietary fibre, microbial analysis, and consumer preference. Data was coded and analyzed using Statistical product for service solution (SPSS) version 22.0. Proximate composition showed that sample D was significantly (p<0.05) higher in moisture (62.68%), protein (1.43%), fat (0.34%), fibre (1.02%), ash (0.60%), (37.00%) and dietary fibre (2.8%) while moisture was significantly (p<0.05) higher in sample D (62.68%). The result on microbial load showed that at day 3, sample A had the highest amount of microbial load (9.67x105cfu/g). Majority (76.0%) of the consumers preferred boiling method of fufu preparation, 27% preferred boiling method due to its aroma. More than half (55.3%) and (51%) reported that stirred fufu is easier to prepare and with high quality than boiled fufu respectively. This study observed that white cassava fufu was richer in nutrients, yellow cassava fufu had longer keeping quality and white boiled cassava fufu was mostly preferred.Keywords: Cassava fufu, boiling, stirring, dietary fibre, consumer preferenc

Nutritional, psychosocial and physiological assessment of the elderly 60 years and above in Umudagu Mbieri Mbaitoli Local Government Area, Imo State, Nigeria

Background: Adequate nutrition and care is paramount for successful aging. Objectives: The study was to determine the nutritional, psychosocial and physiological status of the elderly.  Subjects and Methods: Two hundred and eighty elderly (≥60) were randomly selected in Umudagu Mberi, Mbaitolu Local Government, Imo State. Structured and pre-tested questionnaire was used to collect information on socio-economic characteristics, dietary pattern, psychosocial and physiological status. Anthropometric and blood pressure measurement were obtained using standard methods. Statistical Product for Service Solution (SPSS) version 22.0 was used to analyze data. Result: Digestive problem (8.2%) was the major eating problem among the elderly. Psychosocial conditions of the elderly indicate that 56.1% of the subjects cooked food by themselves, while nanny prepared food for 0.4% of the elderly. Most (62.1%) of the elderly received 5,000-10,000 from their children and relations per month, while 68.2% of the subjects spent 5,000 on food and 50.4% shopped by themselves. The mean body mass index of males (24.2 + 3.2kg/m2) did not differ significantly (P > 0.05) from that of the females (24.9 + 6.2kg/m2). The mean waist-hip ratio of males (0.88 + 0.06cm) was significantly higher (P < 0.005) than that of females (0.85 + 0.08cm). Sever systolic and diastolic blood pressure was 10.7% and 4.3% respectively. Majority (80.4%) ate three times daily while 18.6% skipped meals. Daily breakfast intake shows that 57.5% took beverage with bread, 45.4% took foo-foo for lunch while 60.4% took foo-foo and soup for dinner.  Fifty-five percent of the elderly were on a therapeutic diet, 33.6% of the subjects were suffering from hypertension and 22.9% were diabetic, 56.8% visits hospital frequently. Conclusion: There are different forms of malnutrition in the study area. The elderly needs support and care for successful agin

Effects of nutrition education of mothers on anthropometric indices of preschoolers and mothers’ nutrition knowledge in Umuguma, Imo State, Nigeria

Background: Many rural women have little or no knowledge of nutritive value of foods, and what constitute an adequate diet, as a result, most Nigerian families often depend on processed complementary foods low in nutrient density which contributes to growth faltering among infants. Objective: The study determined the anthropometric indices of the children and the nutritional knowledge of their mothers as well as evaluated the effect of nutrition education on the anthropometric indices of preschoolers. Methods: A community-based longitudinal study using stratified sampling technique was conducted among 284 mothers and children within the age of six months to five years in Umuguma Owerri-West Local Government Area, Imo State. Data on nutritional knowledge of the mothers and anthropometric measurements were collected before nutrition education and evaluation was carried out on the same group after six months of applied nutrition education programme. Mothers were taught on formulation and preparation of complementary and family food both for their families and their preschoolers using demonstration method. The anthropometric measurements were processed using the WHO Anthro-plus software. Descriptive statistics was used in analyzing the data. Chi- square was used to determine the significance of difference. The decision criterion was placed at P<0.05. Results: The study observed improvement in the women’s nutritional knowledge after nutrition education. The mean Z-Score of the children on anthropometric parameters was improved in both sexes but higher in female than male children after nutrition education. Prevalence of malnutrition present among the preschoolers (under nutrition and wasting) disappeared after nutrition education. Significant (P<0.05) associations was observed between mothers’ nutrition knowledge and preschoolers’ prevalence of wasting, stunting and underweight before nutrition education. But after nutrition education, there was no statistically significant (P>0.05) association between wasting, underweight and nutrition knowledge, though stunting had a significant (P<0.05) association with nutrition knowledge of the mothers. Conclusion: Nutrition education improved the nutritional knowledge of the mothers which improved the nutritional status of their children

Intake of multiple micronutrients supplementation during pregnancy and effects on birth weightof infants in Umuna, Orlu Local Government Area, Imo State, Nigeria

Background: Deficiencies in micronutrients are prevalent and may occur among women of child bearing age. This may be as a result of inadequate dietary intake and nutritional status before and during pregnancy. Objective: This study assessed the impact of micronutrients supplementation during pregnancy on birth weight of infants in Umuna, Orlu Local Government Area, Imo State, Nigeria. Methodology: A retrospective cross-sectional study design was adopted. Mothers and infants from 0-6 months old constituted the study population. Two hundred and twenty-two mother-child pairs were recruited from two health centers in Umuna. A structured and validated questionnaire was used to collect information on micronutrient supplementation, dietary pattern using food consumption frequency and birth weight. The data collected was analyzed using Statistical Package for Social Sciences (SPSS) version 22.0. Results: The result showed that 59.5% of the mothers were between 26-35 years. Married women were 98.2%, 54.1% were traders, 66.7% had secondary education, 76.1% had less than 3 children and 85.1% earned between ₦5,000-₦20,000 monthly. About 89% attended antenatal visit, 61.7% commenced micronutrient supplementation in second trimester while none had prenatal supplementation. Folic acid (98.2%), Vitamin C (94.6%) and vitamin B complex (83.8%) were the supplements taken once daily by the mothers while ferrous sulphate (83.8%) and multivitamin (82%) were taken 3 times daily. Less than half (23.9%) of the mothers gave birth to macrosomic (>4.0kg) babies while 9.0% gave birth to low weight (<2.5kg) babies. The result also showed that the mothers were not taking Omega 3, Zinc, Vitamin A and Calcium supplements. There was a significant (P<0.05) difference between supplement intake and birth weight. Conclusion: Multiple micronutrient supplementations in pregnant women may help in improving the birth weight of infants. Therefore, nutrition education on the importance of micronutrients supplementation before and during pregnancy should be taught to women of child bearing age