Indigenous additives: effects on the physico-chemical and sensory properties of fermented yam flour and its product- amala

The inclusion of indigenous additives during the processing of elubo (fermented yam flour) has been alleged to result in high quality amala (reconstituted fermented yam flour) by improving its colour characteristics, which is a major quality index of amala, and other sensory attributes. Therefore, this study was conducted to determine the effect of indigenous food additives on the colour and chemical properties of elubo and the sensory properties of amala. Five (5) batches of Elubo were processed from Dioscorea rotundata var. atoja with indigenous additives (ewe okan, popooro oka, omikan and ewe abafe) and a control sample with no additive. Amala samples were prepared from the elubo samples using standard method. The chemical properties (proximate composition, pH, starch and sugar content) of the elubo; colour parameters: L* (lightness), a* (red-green axis) and b* (yellow-blue axis) of elubo and amala; and sensory evaluation properties of amala were determined using standard procedures. The study showed that indigenous additives had significant (p<0.05) effect on the pH, ash content, crude fat and starch content. The results of the colour parameters showed that L* and b* values of the elubo samples without additives were the highest (92.22) and lowest (11.92) respectively, as the samples with additives had reduced L* values ranging between 87.71 to 75.37 and increased b* values of 12.46 to 13.68 respectively. The additives had significant effect on the L* (46.78 to 52.90), a* (3.49 – 6.08) and b* (9.04 – 13.12) values of the amala samples. There were also significant (P<0.05) effects of the additives on the sensory properties of amala. Hence, the selected additives used in processing of fermented yam flour (elubo) had significant impact on the sensory attributes and colour parameters of the fermented yam flour and its resulting product (amala), but no significant effect on most of the chemical properties

Mortality from gastrointestinal congenital anomalies at 264 hospitals in 74 low-income, middle-income, and high-income countries: a multicentre, international, prospective cohort study

Background: Congenital anomalies are the fifth leading cause of mortality in children younger than 5 years globally. Many gastrointestinal congenital anomalies are fatal without timely access to neonatal surgical care, but few studies have been done on these conditions in low-income and middle-income countries (LMICs). We compared outcomes of the seven most common gastrointestinal congenital anomalies in low-income, middle-income, and high-income countries globally, and identified factors associated with mortality. // Methods: We did a multicentre, international prospective cohort study of patients younger than 16 years, presenting to hospital for the first time with oesophageal atresia, congenital diaphragmatic hernia, intestinal atresia, gastroschisis, exomphalos, anorectal malformation, and Hirschsprung's disease. Recruitment was of consecutive patients for a minimum of 1 month between October, 2018, and April, 2019. We collected data on patient demographics, clinical status, interventions, and outcomes using the REDCap platform. Patients were followed up for 30 days after primary intervention, or 30 days after admission if they did not receive an intervention. The primary outcome was all-cause, in-hospital mortality for all conditions combined and each condition individually, stratified by country income status. We did a complete case analysis. // Findings: We included 3849 patients with 3975 study conditions (560 with oesophageal atresia, 448 with congenital diaphragmatic hernia, 681 with intestinal atresia, 453 with gastroschisis, 325 with exomphalos, 991 with anorectal malformation, and 517 with Hirschsprung's disease) from 264 hospitals (89 in high-income countries, 166 in middle-income countries, and nine in low-income countries) in 74 countries. Of the 3849 patients, 2231 (58·0%) were male. Median gestational age at birth was 38 weeks (IQR 36–39) and median bodyweight at presentation was 2·8 kg (2·3–3·3). Mortality among all patients was 37 (39·8%) of 93 in low-income countries, 583 (20·4%) of 2860 in middle-income countries, and 50 (5·6%) of 896 in high-income countries (p<0·0001 between all country income groups). Gastroschisis had the greatest difference in mortality between country income strata (nine [90·0%] of ten in low-income countries, 97 [31·9%] of 304 in middle-income countries, and two [1·4%] of 139 in high-income countries; p≤0·0001 between all country income groups). Factors significantly associated with higher mortality for all patients combined included country income status (low-income vs high-income countries, risk ratio 2·78 [95% CI 1·88–4·11], p<0·0001; middle-income vs high-income countries, 2·11 [1·59–2·79], p<0·0001), sepsis at presentation (1·20 [1·04–1·40], p=0·016), higher American Society of Anesthesiologists (ASA) score at primary intervention (ASA 4–5 vs ASA 1–2, 1·82 [1·40–2·35], p<0·0001; ASA 3 vs ASA 1–2, 1·58, [1·30–1·92], p<0·0001]), surgical safety checklist not used (1·39 [1·02–1·90], p=0·035), and ventilation or parenteral nutrition unavailable when needed (ventilation 1·96, [1·41–2·71], p=0·0001; parenteral nutrition 1·35, [1·05–1·74], p=0·018). Administration of parenteral nutrition (0·61, [0·47–0·79], p=0·0002) and use of a peripherally inserted central catheter (0·65 [0·50–0·86], p=0·0024) or percutaneous central line (0·69 [0·48–1·00], p=0·049) were associated with lower mortality. // Interpretation: Unacceptable differences in mortality exist for gastrointestinal congenital anomalies between low-income, middle-income, and high-income countries. Improving access to quality neonatal surgical care in LMICs will be vital to achieve Sustainable Development Goal 3.2 of ending preventable deaths in neonates and children younger than 5 years by 2030

Nutritional composition of some selected, unprocessed amaranth grain (Amaranthus spp) varieties in Nigeria

The Amaranth grain is highly nutritious, yet it is hardly utilized in Nigeria. This study seeks to evaluate the nutritional composition of the various Amaranth grains available locally within the country. Five identified varieties were obtained from a research institute in Nigeria and a variety from the market in Ondo State, Nigeria. The six varieties were sorted separately and cleaned manually prior to grinding into flour and then subjected to chemical analysis which included proximate content, minerals, and anti-nutritional composition. An investigation of the constituting proximate, minerals and anti-nutritional compositions of the grain flours was conducted, using standard procedures. Proximate composition was determined using the Association of Official Analytical Chemists (AOAC) methods, carbohydrates were determined by difference, energy content was determined using bomb calorimetry model, mineral analysis were done using atomic absorption spectrophotometer and flame photometer while the anti-nutrients were determined using potassium permanganate titration method and spectrophotometrically. The results were analyzed using ANOVA (p ˂ 0.05) which showed significant difference between the moisture content of the market sample and other types (9.50 – 12.13%). Also, the fat and crude fibre contents of Amaranth grain flour ranged from 5.84 to 21.06 % and 0.61 to 2.07 %, respectively. Though the protein contents of the flour samples were not significantly different (14.36 – 16.03%) from each other, the mineral composition (calcium 193.34 – 247.91 mg/100g, magnesium, 65.59 – 73.48 mg/100g, manganese 6.13 – 13.24 mg/100g, sodium 360 – 435 mg/100g) was relatively high. The anti–nutrient composition showed that the varieties were low in phytate and the values ranged from 0.21 –1.74 mg/100g, the oxalate level of the varieties averaged 15.02 mg/100g for the six samples, the tannin level ranged from 9954.6 to 13565 mg/100g. The study showed that Amaranth grain flour is potentially a food commodity item for value addition either by its lone use or in composite flour formulation