Constraints to exclusive breastfeeding practice among breastfeeding mothers in Southwest Nigeria: implications for scaling up

<p>Abstract</p> <p>Background</p> <p>The practice of exclusive breastfeeding is still low despite the associated benefits. Improving the uptake and appropriating the benefits will require an understanding of breastfeeding as an embodied experience within a social context. This study investigates breastfeeding practices and experiences of nursing mothers and the roles of grandmothers, as well as the work-related constraints affecting nurses in providing quality support for breastfeeding mothers in Southwest Nigeria.</p> <p>Methods</p> <p>Using a concurrent mixed method approach, a structured questionnaire was administered to 200 breastfeeding mothers. In-depth interviews were also held with breastfeeding mothers (11), nurses (10) and a focus group discussion session with grandmothers.</p> <p>Results</p> <p>Breastfeeding was perceived as essential to baby's health. It strengthens the physical and spiritual bond between mothers and their children. Exclusive breastfeeding was considered essential but demanding. Only a small proportion (19%) of the nursing mothers practiced exclusive breastfeeding. The survey showed the major constraints to exclusive breastfeeding to be: the perception that babies continued to be hungry after breastfeeding (29%); maternal health problems (26%); fear of babies becoming addicted to breast milk (26%); pressure from mother-in-law (25%); pains in the breast (25%); and the need to return to work (24%). In addition, the qualitative findings showed that significant others played dual roles with consequences on breastfeeding practices. The desire to practice exclusive breastfeeding was often compromised shortly after child delivery. Poor feeding, inadequate support from husband and conflicting positions from the significant others were dominant constraints. The nurses decried the effects of their workload on providing quality supports for nursing mothers.</p> <p>Conclusion</p> <p>Breastfeeding mothers are faced with multiple challenges as they strive to practice exclusive breastfeeding. Thus, scaling up of exclusive breastfeeding among mothers requires concerted efforts at the macro, meso and micro levels of the Nigerian society.</p

Effect of fortification of fresh cow milk with coconut milk on the proximate composition and yield of warankashi, a traditional cheese

Cheese is a concentrated dairy product produced by acid or rennet coagulation or curdling of milk, stirring and heating the curd, draining off the whey, collecting and pressing the curd. The effect of partial substitution of fresh cow milk with coconut milk on the yield and proximate composition of cheese was examined. Extracted coconut milk was mixed with fresh raw cow milk at varying proportions of 5%: 95%, 10%: 90%, 15%: 85%, 20%: 80%, 25%:75%, 70%: 30% and the control (0%:100%) to produce cheese. The control and the partially substituted cheeses were stored in a refrigerator and examined for sensory quality, percentage yield, total titrable acidity, and proximate analysis. The yield of cheese showed significant (p< 0.05) decrease from 26.71% (control sample) to 13.55% as the level of coconut milk increased. The total titrable acidity of cheese was found to be between the ranges of 0.20% - 0.29% which displayed a significant increase from 0.20% - 0.29%. The protein content of the cow-coconut cheese blends showed a significant difference (p<0.05) and an increase of 14.05%-15.33% (at 5%-30% substitution of coconut milk), with the control sample having 13.75%. There was also an increase in fat content from 9.20% - 9.64% (5% - 30% substitution of coconut milk, with the control sample having 8.94%. There was a decrease in the carbohydrate content of the cheese blends which ranged between 8.23% -2.82%, with the control sample having 9.60%. There was a significant decrease (p<0.05) in the ash content of the cow-coconut cheese blends, with the control sample having 1.02%. Significant difference (p<0.05) was observed in the colour, aroma, taste, texture, and overall acceptability as influenced by varying proportions of added coconut milk. The blend with 5% coconut milk and 95% cow milk was most acceptable by panellists. The work showed the potential of coconut as an alternative source of milk in cheese making with improved nutritional value and consumer acceptability