All_BB_Layers

This data table organizes how many broodballs were laid in each replicate container by layer. It is used for the statistics of Phase 1 maternal behavior and the corresponding Figure 2

Gynaecomastia, erectile dysfunction and subfertility from tramadol abuse in a protracted case of left tilbiofibula nonunion: A case report

Introduction: The abuse of tramadol is on the increase and has attained epidemic proportion globally. Tramadol, a synthetic opioid is frequently prescribed to manage moderate to severe pain. The aim of this case report is to highlight the possible rare side effects of tramadol abuse in an orthopaedic surgical patient.Case report: A 37 year old married school teacher who had left Tibiofibular nonunion resulting from a poorly managed Gustillo-Anderson IIIc tibio-fibular fracture in a road traffic crash about 7 years earlier with associated chronic pain, deformity and limb length inequality for which he started selfmedication with tramadol, escalating to 1.5grams per day over the 7 year period. He had two children but his wife had not conceived in the past six years and there was associated poor erection. Examination findings of dysfunctional and insensate foot, tanner stage IV bilateral gynaecomastia and a score of 10 out of 30 on assessment of erectile dysfunction using international index of erectile function (IIEF) questionnaire. Ultrasound report showed normal breast tissues and loss of normal testicular echotexture, high luteinising hormone level and low testosterone level. His rehabilitation included tramadol withdrawal therapy, below knee amputation and prosthetic fitting . At his six months follow up visit, he had improved IIEF score of 20, his hormonal levels had normalized, and his wife was pregnant.Conclusion: Prolonged use of high doses of tramadol is an uncommon cause of gynaecomastia, erectile dysfunction and subfertility essentially due to testicular atrophy and testosterone suppression. Clinicians should prescribe this medication with caution and adopt multimodal analgesia therapy in management of chronic pain

Phase 2 Maternal and Offpsring Responses

This data table includes details regarding the offspring values measured in Phase 2. It is used for the statistics of Phase 2 maternal behaviors and offspring responses and the corresponding Figure 4

Phase 1 Offspring Responses

This data table includes details regarding the offspring values measured in Phase 1. It is used for the statistics of Phase 1 offspring responses and the corresponding Figure 3

Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making

Abstract The present study evaluated the baking qualities and physicochemical properties of bread produced from wheat flour supplemented with cassava and mung bean flour blends at different levels of inclusion to assess its suitability to be used in bread production. Standard methods were used to carry out the baking qualities and physicochemical properties of the flour blends while 20 semitrained panelists were recruited for the sensory evaluation. The result showed that the gluten content of the flour blends ranged from 3.61% to 24.19%. Sample A (90% wheat:5% cassava:5% mung bean) flour blend had the highest gluten content while sample D (60% wheat:20% cassava:20% mung bean) flour blend recorded the lowest value of gluten content. The viscosity of the flour blends was found to decrease significantly (p ≥ 0.05) with an increase in temperature while the functional properties of the flour blends and physical properties of the bread varied among samples. Sample B (80% wheat:5% cassava:5% mung bean) was found to be highest in bulk density, loaf volume, and specific volume with values 0.73 g/mL, 7.86 cm3, and 0.05 cm3/g, respectively, with enhanced baking quality. Results of the chemical composition showed that fiber and protein content increased with an increase in substitution levels. Sample D had the highest value 0.43% and 27.65% while sample E (100% wheat) had the lowest value 0.38% and 12.60% for fiber and protein content respectively. Carbohydrate content decreased with an increase in substitution levels. Sample E had the highest value 48.88% while sample D had the lowest value 25.32%. Values for moisture, ash, fat, crude fiber, and energy content varied among samples and substitution levels. Sensory evaluation of the various attributes rated on 9 points hedonic scale showed a decrease in the mean score as the level of substitution increased. Sample E was rated high in all sensory attributes and was also found to be significantly different (p ≥ 0.05) among samples although in general acceptability sample E was found to be the same as sample A. The result showed that bread made from 90% wheat:5% cassava:5% mung bean flour blend (sample A) compare favorably with bread made from 100% wheat flour (control) but in baking quality sample B was found to be the best