QTc prolongation in Black diabetic subjects with cardiac autonomic neuropathy

Background: Prolonged corrected QT (QTc) has been identified as a risk factor for malignant arrhythmias and sudden cardiac death. Caucasian studies have shown a definite relationship between QTc prolongation and Cardiac Autonomic Neuropathy (CAN) in diabetic subjects.Objective: To determine the prevalence of prolonged QTc in Black diabetic individuals with CAN and to ascertain how prolonged QTc correlated with the severity of CAN among these patients.Methods: A total of 176 adult diabetic subjects were studied, 87 males and 89 females. There was a control group of non-diabetic individuals. Cardiac autonomic function was assessed using five cardiovascular autonomic function tests. CAN was diagnosed if 2 or more of these tests were abnormal. Severity of CAN was determined according to the number of abnormal tests. QTc > 0.440 was regarded as prolonged.Results: Fifty-one out of the 176 diabetic subjects (29%) had CAN. The prevalence of prolonged QTc in diabetic subjects with CAN was 12%. QTc was prolonged in 1.6% and 0.6% of diabetic individuals without CAN and controls respectively. Although QTc correlated strongly with cardiac autonomic function neuropathy, there was no definite relationship between QTc prolongation and severity of CAN.Conclusion: This study in a Black population is in agreement with the well-known relationship between QTc prolongation and CAN reported in Caucasian studies. In view of the wide variability of QTc in this study population, it is suggested that relative QTc increase may be a better indicator of CAN than a definite QTc prolongation of greater than 0.440.Keywords: QTc prolongation, Cardiac Autonomic Neuropathy, Black diabetics, sudden cardiac death

Quality Characteristic of Kunu Produced from Orange Fleshed Sweetpotato for Empowerment of Rural Women in Nigeria

Kunu is a non-alcoholic beverage consumed in Nigeria, and originated from the northern part of the country. It is being hawked by mostly women to earn a living, and originally produced using grains like millet and sorghum. Following the popularization of orange fleshed sweet potato (OFSP), Kunu was produced using variety 440293 of OFSP obtained from National Root Crops Research Institute Umudike.  The production of Kunu from orange fleshed sweet potato was done at different fermentation periods of 0 hrs (Sample A), 6 hrs (Sample B), and 12 hrs (Sample C). The biochemical, microbial, sensory characterizations and cost analysis were carried out.  The results showed that β-carotene content of Kunu was still retained compared to the fresh tuber sample. The sensory evaluation showed that sample B and C were most preferred to sample A in general acceptability, however, sample A ranked highest in appearance. The microbial analysis revealed that the microbial load of Kunu was low with 1.01CFU/mL x 106, 1.03 CFU/mL x106 and 1.04 CFU/mL x106 for A, B and C respectively. The cost analyses showed that Kunu from OFSP would be helpful in improving the income of rural women in Northern Nigeria

Appraisal of Heavy Metal Contents in Commercial Inorganic Fertilizers Blended and Marketed in Nigeria

Abstract Human food chain toxicity has been shown to be influenced by application of inorganic fertilizers. Three samples of commercial inorganic fertilizers marketed in Nigeria were analysed for their heavy metal contents. The fertilizer samples used were N 15 P 15 K 15 (CF1), N 20 P 10 K 10 (CF2) and N 27 P 13 K 13 (CF3). Molybdenum (Mo) levels were the highest and Vanadium (V), Arsenic (As), Mercury (Hg) and Silver (Ag) were not detected by our analytical method. The concentrations of Mo in the CF1 (2, 570.0 mg/kg), CF2 (2,3000.0 mg/kg) and CF3 (1,340.0 mg/kg), were above the maximum acceptable concentration (20mg/kg) while CF1 (0.129 mg/ha/yr) and CF2 (0.115 mg/ha/yr) were above the maximum annual metal addition to soil (0.079 mg/ha/yr), as established by Canadian standard for fertilizers. Only CF1 (5.805 kg/ha) was above long-term cumulative assessment of metal addition to soil (3.57 kg/ha). Other heavy metals detected were Magnesium(Mg), Iron(Fe), Nickel(Ni), Zinc(Zn), Cadmium(Cd), Manganese(Mn), Cupper(Cu), Cobalt(Co), Lead(Pb), Chromium(Cr) and Boron(B). Cd and Pb mean concentrations of the fertilizer samples examined ranged from 2.84 to 11.32 mg/kg and 7.43 to 9.02 mg/kg respectively. Cd followed significantly (p<0.05) with phosphate percentage by weight of the inorganic fertilizers. Though the concentrations of these non-nutrient/toxic metals were below the recommended levels, it is important to encourage manufacturers to indicate their concentrations on the fertilizer labels in view of their health implications

Effect of water yam (Dioscorea alata) flour fortified with distillers spent grain on nutritional, chemical, and functional properties

It was envisaged that the inclusion of treated distiller ’ s spent grain ( DSG ) to yam fl our might increase its nutritional value, with the aim of reducing nutritional diseases in communities consuming yam as a staple. Hence, yam fl our was fortifi ed with DSG at 5–35%. The effects of this fortifi cation on the nutritional, chemical, and functional properties of yam fl our were investigated. The result showed a signifi cant increase ( P 0.001) in fat, ash, protein, total amino acids, total dietary fi ber, and insoluble dietary fi ber contents of the blends as DSG increased except for starch and soluble dietary fi ber contents, which decreased. The functional properties showed a signifi cant ( P 0.001) reduction with DSG inclusion. The inclusion of DSG increased both the tryptophan and methionine contents of the blends. Therefore, the DSG fortifi ed yam fl our could contribute to quality protein intake in populations consuming yam as a staple, due to its indispensible amino acid content

Rheological, baking and sensory characteristics of fermented cassava starch-wheat-cowpea blends

The rheological, bread making and sensory attributes of varying replacement levels (0-30%) of wheat flour (WF) by fermented cassava starch (FCS) and WF-FCS blends fortified with cowpea flour (CPF) were evaluated. Dough stretchability remained unchanged up to 10% replacement level of WF by FCS. The energy for dough deformation (W),decreased from 316.1x10-4 Joules/g in 100% WF to 275.8x10-4 Joules/g at 20% WF replacement level. Fortification of WF-FCS blends at higher dilutions (30% replacement level) with cowpea flour gave alveograph values that were comparable with the 70:30 (w/w)% WFFCSmixture but with improved R/L ratio. WF-FCS and WF-FCS fortified with CPF had high gelatinization temperatures (61.4-79.10C) and  71.4-82.10C respectively. Peak and cooked paste viscosities increased with increasing contents of FCS. Protein contents of composite breads ranged from 6.3-9.3%. No significant difference (P>0.05) was observed in the bread characteristics of loaves preparedwith 70:30 (w/w)% WF-FCS and samples fortified with 5 and 9% CPF. Breads made from 5-10% FCS supplemented WF showed no significant difference (P>0.05) from control (100% wheat bread) in sensory panel ratings for crust colour, crumb colour, crust texture, flavour/aroma and overall acceptability characteristics. Up to 20% substitution withFCS (80:20 (w/w)% WF/FCS) and 5% fortification with CPF (70:25:5) produced breads with acceptable loaf volume, specific volume and organoleptic characteristics

Rheological, Baking And Sensory Characteristics Of Fermented Cassava Starch-Wheat-Cowpea Blends

The rheological, bread making and sensory attributes of varying replacement levels (0-30%) of wheat flour (WF) by fermented cassava starch (FCS) and WF-FCS blends fortified with cowpea flour (CPF) were evaluated. Dough stretchability remained unchanged up to 10% replacement level of WF by FCS. The energy for dough deformation(W), decreased from 316.1x10-4 Joules/g in 100% WF to 275.8x10-4 Joules/g at 20% WF replacement level. Fortification of WF-FCS blends at higher dilutions (30% replacement level) with cowpea flour gave alveograph values that were comparable with the 70:30 (w/w)% WFFCSmixture but with improved R/L ratio. WF-FCS and WF-FCS fortified with CPF had high gelatinization temperatures (61.4-79.10C) and 71.4-82.10C respectively. Peak and cooked paste viscosities increased with increasing contents of FCS. Protein contents of composite breads ranged from 6.3-9.3%. No significant difference(P>0.05) was observed in the bread characteristics of loaves prepared with 70:30 (w/w)% WF-FCS and samples fortified with 5 and 9% CPF. Breads made from 5-10% FCS supplemented WF showed no significant difference (P>0.05) from control (100% wheat bread) in sensorypanel ratings for crust colour, crumb colour, crust texture, flavour/aroma and overall acceptability characteristics. Upto 20% substitution with FCS (80:20 (w/w)% WF/FCS) and 5% fortification with CPF (70:25:5) produced breads with acceptable loaf volume, specific volume and organoleptic characteristics

Adapting and Validating Scale of Customer Engagement in Online Travel Communities

Increasing attention towards customer engagement has caused its measurement to remain a highly debated issue among scholars. This study adapts and validates measurement scales for customer engagement in Online Travel Communities. It builds on previous studies on scale development for customer engagement. Data were collected from 450 members of Online Travel Communities in eight countries: Australia, Canada, Hong Kong (Chinese territory), New Zealand, Singapore, South Africa, the United Kingdom and the United States of America. The process of adapting and validating the scale involved exploratory factor analysis, testing for differential item functioning, examination of item response theory, confirmatory factor analysis, testing for invariance and criterion validity. The results found that three dimensions (affection, absorption, and interaction) suitably and adequately measure customer engagement in Online Travel Communities.peerReviewe

Farmer participatory evaluation of four hybrid water yam clones in the yam belt of Nigeria

Four hybrid water yam (Dioscorea alata) genotypes (TDa 00/00194, TDa 00/00103, TDa 00/00104, TDa 00/00363) with two superior landraces (TDa 92-2 and UM 680) were evaluated for high and stable yields, pest and disease resistance, and acceptable food and market qualities in 2006 using the farmer participatory (FP) approach. This researcher managed trial was carried out in Umudike (humid forest), Abakaliki and Nsukka (derived savanna), and Makurdi (southern Guinea savanna). Farmers participated in evaluating the genotypes for physiological attributes, yield, and eating qualities during mid-season (August/September) and at harvest. The hybrid yams gave almost twice the tuber yield of the landraces. Also the landraces were scored higher than the landraces in terms of pest and disease resistance, plant canopy, leaf litter, etc. In terms of food quality, TDa 00/00194 (4.0) was rated a little higher than the local best UM 680 (3.9) though this did not differ from TDa 00/00104 (3.5). Results from sensory evaluation and palatability tests showed that TDa 00/00194 and TDa 00/00364 had the highest rating in food quality for amala preparation. In selecting water yams therefore, consideration should be based on sensory acceptance, high dry matter, and low peel loss.Quatre hybrides génotypes d’igname, l’eau yam (Dioscorea alata) (TDa 00/00194, TDa 00/00103, TDa 00/00104, TDa 00/00363 avec deux variétés supérieurs de races- une variété qui tolère l’effort biotique et abiotique ayant pour le résultat la stabilité élevée de rendement (TDa 92-2 et UM 680) ont été évalués pour les rendements élevés et durable, la résistance aux ravageurs et de la maladie et les qualités acceptables de nourritures et du marché en 2006 utilisant l’approche participatives de fermier et vulgarisation (FPE). Cette chercheurs gérés essais a été effectuée dans Umudike (forêt humide), Abakaliki et Nsukka (la savane dérivée) et Makurdi (Sud de la Guinée de Savane). Les fermiers ont participé à évaluer les génotypes pour les attributs physiologiques, le rendement et les qualités consommables pendant la demi saison (août/septembre) et à la récolte. Les hybrides d’igname ont donné presque deux fois le rendement de tubercule des variétés locales. Également les hybrides ont été marqués plus élevées que des variétés locales en termes des résistances aux ravageurs et de la maladie, plante abris et les feuilles mortes etc. Sur le plan de qualité des produits alimentaires, TDa 00/00194 (4.0) ont été évaluées d’avoir une meilleure qualité en comparaison du meilleure de variété locale UM680 (3.9) bien que ceci n’ait pas différé de TDa 00/00104 (3.5). Le résultat d’évaluation sensorielle et l’acceptation de goût ont prouvé que TDa 00/00194 et TDa 00/00364 ont eu l’estimation la plus élevée de la qualité des produits alimentaires pour la préparation d’amala. En choisissant l’eau yam donc, la considération devrait être basée sur l’acceptation sensorielle, la matière sèche élevée et une perte réduite d’épluchure