Effect of Post-Dehulling Treatments on Anti-Nutritional and Functional Properties of Cowpea ( Vigna Unguiculata ) Flour

Recently, cowpea (Vigna unguiculata) has been cited for imparting specific positive health potentiating responses when properly positioned in the diet. However, inherent anti-nutritional factors in cowpea have long been recognized as concerns and require appropriate processing conditions to ameliorate adverse effects. The study focuses on effect of post-dehulling treatments on anti-nutritional and functional properties of cowpea flour. Three genotypes of cowpea (IT99K-573-2-1, IT96D-610, and IT07K-292-10) were dehulled. Dehulled cowpeas were boiled, roasted or autoclaved and prepared into flour. Raw (dehulled) cowpea genotype served as control. Anti-nutritional and functional properties of the products were determined using standard procedures. Antinutrient concentration of cowpeas differed significantly (p 640.05) among genotypes. Tannin, phytate and oxalate concentration ranged from 31.15 to 121.80g/kg, 22.31 to 48.04 g/kg and 0.01 to 0.026g/kg respectively. Coloured beans (IT96D-610), had significantly lower anti-nutritional content than those of white beans (IT99K-573-2-1 and IT07K-292-10). All heat treatments significantly reduced the levels of investigated anti-nutrients compared to their respective control. Water absorption capacity and oil absorption capacity were found in the range of 2.12\u20133.07 mL/g and 1.37-1.73 mL/g, respectively. Swelling power, starch solubility, loose bulk density and packed bulk density varied between 10.79 to 18.42g/g, 0.16 to 1.52g/g, 0.64 to 0.73g/mL and 0.84 to 0.94 g/mL respectively. Colour parameters (L*, a*, b*, hab, C*) showed significant variations among the genotypes. The combined varietal and processing variation induced significant modification in the inherent anti-nutrients and functional properties of dehulled cowpea as attested by the highly significant (p 640.05) correlations observed. Processing of cowpea seeds in these forms presents an opportunity for extending their use beyond the dehulled seeds in food system

EFFECT OF FERMENTATION CONTAINERS ON THE CHEMICAL COMPOSITION OF FERMENTED SESAME (Sesamum indicum L) SEEDS

ABSTRACT The importance of utilizing oilseeds as complementary nutrient sources for human consumption has received considerable attention in recent years. There exists wide varieties of oil crops including sesame seed (Sesamum indicum L.), which are reported in literature to be rich in oil and nutrients; however, the presence of anti nutritional factors limits its uses. Processing grain using fermentation results in enhanced nutrition, stabilization of original raw materials, and detoxification of anti nutritional factors. There was lack of adequate traditional fermentation containers hence the need for use of some modern containers. This work, therefore, studied the effects of using banana leaf and plastic (high density polyethylene) bowl as containers for fermentation on the nutrients and anti nutritional factors of sesame seed. Samples were fermented separately using banana leaf and plastic bowl for seven days at temperature of 35 ± 2°C. Samples were drawn at intervals during fermentation to determine proximate composition, elemental concentrations and anti-nutritional factors concentrations using standard procedures. The pH decreased in the first 5 days and then increased as fermentation progressed coupled with a consistent rise in titratable acidity. Proximate analysis showed an increase in ash and crude fat contents with corresponding decrease in the carbohydrate and protein contents during fermentation. Protein ranged between 15.25% and 15.37% in banana leaf and plastic bowl respectively, compared to raw seed (26.20%). Fat increased from 51.02% in raw sesame to 60.20% and 59.33% in banana leaf and plastic bowl, respectively. However, fermented samples obtained from the plastic bowl had higher vitamin (thiamine and riboflavin) and minerals (calcium, phosphorus, potassium, magnesium, iron, selenium, zinc and manganese) in comparison to samples fermented in banana leaf. Fermentation in banana leaf and plastic bowl significantly reduced oxalate content of raw sesame by 35.40% and 29.12% respectively. In addition, phytate content was significantly reduced by 36.37% and 34.43% respectively. The present study showed that fermentation container had significant effect on nutritional composition during the fermentation of sesame seed

Estimating total body water content in suckling and lactating llamas (Lama glama) by isotope dilution

Total body water (TBW) in 17 suckling and six lactating llamas was estimated from isotope dilution at three different post natum and lactation stages using both 18O and deuterium oxide (D2O). In total, 69 TBW measurements were undertaken. While TBW in lactating dams, expressed in kilogram, remained stable during the three measurement periods (91.8 ± 15.0 kg), the body water fraction (TBW expressed in percent of body mass) increased slightly (P = 0.042) from 62.9% to 65.8%. In contrast, TBW (kilogram) in suckling llamas increased significantly (P < 0.001) with age and decreased slightly when expressed as a percentage of body mass (P = 0.016). Relating TBW to body mass across all animals yielded a highly significant regression equation (TBW in kilogram = 2.633 + 0.623 body mass in kilogram, P < 0.001, n = 69) explaining 99.5% of the variation. The water fraction instead decreased in a curve linear fashion with increasing body mass (TBW in percent of body mass = 88.23 body mass in kilogram−0.064, P < 0.001, R2 = 0.460). The present results on TBW can serve as reference values for suckling and lactating llamas, e.g., for the evaluation of fluid losses during disease. Additionally, the established regression equations can be used to predict TBW from body mass, providing that the body masses fall inside the range of masses used to derive the equations

Laparoscopy in management of appendicitis in high-, middle-, and low-income countries: a multicenter, prospective, cohort study.

BACKGROUND: Appendicitis is the most common abdominal surgical emergency worldwide. Differences between high- and low-income settings in the availability of laparoscopic appendectomy, alternative management choices, and outcomes are poorly described. The aim was to identify variation in surgical management and outcomes of appendicitis within low-, middle-, and high-Human Development Index (HDI) countries worldwide. METHODS: This is a multicenter, international prospective cohort study. Consecutive sampling of patients undergoing emergency appendectomy over 6 months was conducted. Follow-up lasted 30 days. RESULTS: 4546 patients from 52 countries underwent appendectomy (2499 high-, 1540 middle-, and 507 low-HDI groups). Surgical site infection (SSI) rates were higher in low-HDI (OR 2.57, 95% CI 1.33-4.99, p = 0.005) but not middle-HDI countries (OR 1.38, 95% CI 0.76-2.52, p = 0.291), compared with high-HDI countries after adjustment. A laparoscopic approach was common in high-HDI countries (1693/2499, 67.7%), but infrequent in low-HDI (41/507, 8.1%) and middle-HDI (132/1540, 8.6%) groups. After accounting for case-mix, laparoscopy was still associated with fewer overall complications (OR 0.55, 95% CI 0.42-0.71, p < 0.001) and SSIs (OR 0.22, 95% CI 0.14-0.33, p < 0.001). In propensity-score matched groups within low-/middle-HDI countries, laparoscopy was still associated with fewer overall complications (OR 0.23 95% CI 0.11-0.44) and SSI (OR 0.21 95% CI 0.09-0.45). CONCLUSION: A laparoscopic approach is associated with better outcomes and availability appears to differ by country HDI. Despite the profound clinical, operational, and financial barriers to its widespread introduction, laparoscopy could significantly improve outcomes for patients in low-resource environments. TRIAL REGISTRATION: NCT02179112

Pooled analysis of WHO Surgical Safety Checklist use and mortality after emergency laparotomy

Background The World Health Organization (WHO) Surgical Safety Checklist has fostered safe practice for 10 years, yet its place in emergency surgery has not been assessed on a global scale. The aim of this study was to evaluate reported checklist use in emergency settings and examine the relationship with perioperative mortality in patients who had emergency laparotomy. Methods In two multinational cohort studies, adults undergoing emergency laparotomy were compared with those having elective gastrointestinal surgery. Relationships between reported checklist use and mortality were determined using multivariable logistic regression and bootstrapped simulation. Results Of 12 296 patients included from 76 countries, 4843 underwent emergency laparotomy. After adjusting for patient and disease factors, checklist use before emergency laparotomy was more common in countries with a high Human Development Index (HDI) (2455 of 2741, 89.6 per cent) compared with that in countries with a middle (753 of 1242, 60.6 per cent; odds ratio (OR) 0.17, 95 per cent c.i. 0.14 to 0.21, P <0001) or low (363 of 860, 422 per cent; OR 008, 007 to 010, P <0.001) HDI. Checklist use was less common in elective surgery than for emergency laparotomy in high-HDI countries (risk difference -94 (95 per cent c.i. -11.9 to -6.9) per cent; P <0001), but the relationship was reversed in low-HDI countries (+121 (+7.0 to +173) per cent; P <0001). In multivariable models, checklist use was associated with a lower 30-day perioperative mortality (OR 0.60, 0.50 to 073; P <0.001). The greatest absolute benefit was seen for emergency surgery in low- and middle-HDI countries. Conclusion Checklist use in emergency laparotomy was associated with a significantly lower perioperative mortality rate. Checklist use in low-HDI countries was half that in high-HDI countries.Peer reviewe

Global variation in anastomosis and end colostomy formation following left-sided colorectal resection

Background End colostomy rates following colorectal resection vary across institutions in high-income settings, being influenced by patient, disease, surgeon and system factors. This study aimed to assess global variation in end colostomy rates after left-sided colorectal resection. Methods This study comprised an analysis of GlobalSurg-1 and -2 international, prospective, observational cohort studies (2014, 2016), including consecutive adult patients undergoing elective or emergency left-sided colorectal resection within discrete 2-week windows. Countries were grouped into high-, middle- and low-income tertiles according to the United Nations Human Development Index (HDI). Factors associated with colostomy formation versus primary anastomosis were explored using a multilevel, multivariable logistic regression model. Results In total, 1635 patients from 242 hospitals in 57 countries undergoing left-sided colorectal resection were included: 113 (6·9 per cent) from low-HDI, 254 (15·5 per cent) from middle-HDI and 1268 (77·6 per cent) from high-HDI countries. There was a higher proportion of patients with perforated disease (57·5, 40·9 and 35·4 per cent; P < 0·001) and subsequent use of end colostomy (52·2, 24·8 and 18·9 per cent; P < 0·001) in low- compared with middle- and high-HDI settings. The association with colostomy use in low-HDI settings persisted (odds ratio (OR) 3·20, 95 per cent c.i. 1·35 to 7·57; P = 0·008) after risk adjustment for malignant disease (OR 2·34, 1·65 to 3·32; P < 0·001), emergency surgery (OR 4·08, 2·73 to 6·10; P < 0·001), time to operation at least 48 h (OR 1·99, 1·28 to 3·09; P = 0·002) and disease perforation (OR 4·00, 2·81 to 5·69; P < 0·001). Conclusion Global differences existed in the proportion of patients receiving end stomas after left-sided colorectal resection based on income, which went beyond case mix alone

Physico-chemical and Microbial Quality of Sorghum–based Complementary Food Enriched with Soybean (Glycine max) and Sesame (Sesamum indicum)

Nigeria is well endowed with adequate food supplies, however, more than one third of the children under the age of five are malnourished and of all deaths of children fewer than five years of age are directly or indirectly attributable to malnutrition. In this study, ogi, a Nigerian fermented weaning food, was prepared from sorghum seeds using the traditional process. The fresh ogi was dried and milled to obtain sorghum flour. Four complementary foods, containing 50-80% sorghum ogi flour, were prepared from blends of sorghum ogi flour, soybean flour and sesame meal. The complementary foods contained 46.9–66.0% carbohydrates, 16.0–24.6% protein, 14.13–21.75% fat and 1.35–1.93% ash. These values were significantly (P &lt; 0.05) higher than values obtained for ogi. In general, the nutrient content of all the complementary foods were within the range prescribed by FAO/WHO pattern for processed weaning foods. The loose bulk densities of complementary flours ranged from 0.37to 0.43g/ml and packed bulk densities from 0.70–0.75 g/ml, while ogi flours were 0.42 and 0.70 g/ml, respectively. Sorghum ogi had highest reconstitution index (104.5) while complementary foods ranged between 92.30 and 100.30. The total plate counts ranged from 2.0x103 - 2.4x104 cfu/g; coliforms, mould and yeast were absent in some of the products.However, all the weaning foods required cooking before feeding to children. This approach can be made use of in Community Nutrition and in Emergency Feeding Programmes

Effect Of Fermentation Containers On The Chemical Composition Of Fermented Sesame ( Sesamum Indicum L) Seeds

The importance of utilizing oilseeds as complementary nutrient sources for human consumption has received considerable attention in recent years. There exists wide varieties of oil crops including sesame seed ( Sesamum indicum L.), which are reported in literature to be rich in oil and nutrients; however, the presence of anti nutritional factors limits its uses. Processing grain using fermentation results in enhanced nutrition, stabilization of original raw materials, and detoxification of anti nutritional factors. There was lack of adequate traditional fermentation containers hence the need for use of some modern containers. This work, therefore, studied the effects of using banana leaf and plastic (high density polyethylene) bowl as containers for fermentation on the nutrients and anti nutritional factors of sesame seed. Samples were fermented separately using banana leaf and plastic bowl for seven days at temperature of 35 ± 2°C. Samples were drawn at intervals during fermentation to determine proximate composition, elemental concentrations and anti-nutritional factors concentrations using standard procedures. The pH decreased in the first 5 days and then increased as fermentation progressed coupled with a consistent rise in titratable acidity. Proximate analysis showed an increase in ash and crude fat contents with corresponding decrease in the carbohydrate and protein contents during fermentation. Protein ranged between 15.25% and 15.37% in banana leaf and plastic bowl respectively, compared to raw seed (26.20%). Fat increased from 51.02% in raw sesame to 60.20% and 59.33% in banana leaf and plastic bowl, respectively. However, fermented samples obtained from the plastic bowl had higher vitamin (thiamine and riboflavin) and minerals (calcium, phosphorus, potassium, magnesium, iron, selenium, zinc and manganese) in comparison to samples fermented in banana leaf. Fermentation in banana leaf and plastic bowl significantly reduced oxalate content of raw sesame by 35.40% and 29.12% respectively. In addition, phytate content was significantly reduced by 36.37% and 34.43% respectively. The present study showed that fermentation container had significant effect on nutritional composition during the fermentation of sesame seed