2 research outputs found
Iron and vitamin C rich foods intake of lactating mothers whose staples are roots and tubers
Background: In many communities in Nigeria, culture and gender-based intra food distribution in households increase the risk of micronutrient deficiency among women irrespective of their physiological state.Objective: This study evaluated the consumption pattern of iron and vitamin C rich foods of lactating mothers whose staple foods are roots and tubersMethods: A cross-sectional study design was used to evaluate consumption pattern of iron and vitamin C rich foods intake of 587lactating mothers whose staple foods were roots and tubers. The consenting mothers were selected from 12 out of the 23 primary health centres a community in Enugu state, Nigeria. A structured questionnaire was used to obtain information mothers infant breastfeeding practices, consumption pattern of iron and vitamin C rich foods and factors influencing choice for selection of foods. Data collected were analysed using statistical package for social science (SPSS) version 22.0 and presented as frequencies, means and percentages.Results: As many as 41.9% and 37.9% advanced wrong combinations of foods as sources of iron and vitamin A, respectively. About 49% ate meat/product occasionally, 23.6% and 20.4% consumed fluted pumpkin and tomatoes daily, respectively. There was a significant (p < 0.02) relationship between the consumption pattern of vitamin C rich foods and iron rich foods.Conclusion: Intake of iron and vitamin C rich foods was observed to be low in this study. Women empowerment and nutrition education with emphasis on dietary diversity should be incorporated in the antenatal programme.Keywords: Lactating women, vitamin C, iron, intake, roots and tuber
EFFECTS OF HEATING ON PHYTONUTRIENTS IN COOKED AQUEOUS EXTRACT OF VIGNA UNIGULCULATA (BLACK EYED BEAN)
Objective: To investigate the effects of heating on phytonutrients of cooked Vigna unigulculata.
Methods: The consequences of heating on V. unigulculata were investigated by phytochemical analysis (qualitatively and quantitatively), alongside analysis of proximate contents. Five phytochemicals were quantified and nutrient contents determined.
Results: Results revealed that phytochemicals in raw sample were significantly (p<0.05) higher than cooked sample. Alkaloids, saponins and flavonoids in raw black-eyed bean (RBEB) were significantly (p<0.05) higher than cooked black-eyed bean (CBEB). Meanwhile, apart from crude fat content, others (carbohydrate content, ash content, protein and fiber content) of CBEB V. unigulculata were significantly (p < 0.05) higher than RBEB V. unigulculata.
Conclusions: Cooking by heating influenced a reduction of phytochemicals but an increase in proximate content in V. unigulculata.
Peer Review History:
Received 11 May 2021; Revised 18 June; Accepted 29 June, Available online 15 July 2021
Academic Editor: Dr. Asia Selman Abdullah, Al-Razi university, Department of Pharmacy, Yemen, [email protected]
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Received file: Reviewer's Comments:
Average Peer review marks at initial stage: 5.0/10
Average Peer review marks at publication stage: 7.5/10
Reviewer(s) detail:
Dr. Dennis Amaechi, MrsFoluBabade Mini Estate , Flat 5 by Old Soldiers Quarter, Sabongari/Bwari, Abuja- Federal Capital Territory, Nigeria. [email protected]
Dr. Nagalingam Varnakulenthiren, Siddha Medicine, Unit of Siddha Medicine, Trincomalee Campus, EUSL, Sri Lanka, [email protected]
Julie Ann S. Ng, Blk 18 Lot 6 Grandville 3 Subdivision Mansilingan, Bacolod City, Philippines. [email protected]
Taha A.I. El Bassossy, Medicinal and Aromatic Plants Department, Desert Research Center, Cairo, Egypt, [email protected]
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