Effect of Germination on Cooking, Nutrient Composition and Organoleptic Qualities of African Yam Bean (Sphenostylis stenocarpa).

The study was carried out to determine the effect of germination on the nutritional and sensory qualities of African yam bean (AYB). The AYB seeds were germinated at 24, 48, 72 and 96 hrs. The ungerminated sample was used as control. Germinated and ungerminated samples were cooked separately and each sample was divided into three portions. Two third of each sample was served for sensory evaluation while one third of each sample was ground into paste and used for chemical analysis. Sensory evaluation was conducted using 40-man panelist. The result showed that AYB germinated for 96 hours (GN) had the shortest cooking time (115 minutes) and gave the best nutrient composition. Results for sensory evaluation showed that sample GN had the least acceptability in terms of colour, taste and flavor compared to other samples (P<0.05). Germination can be used to improve nutrient composition and reduce cooking time and beany flavor of  the cooked AYB seeds. Key words: African yam bean, germination, cooking, organoleptic, nutrient.

Nutrient intake and functional ability of older persons by gender and age

Background: Adequate nutrition, healthy ageing and the ability to function independently are essential components of a good quality of life.Objective: To assess the nutrient intake as well as functional ability of older  persons (65 years and above).Methods: Multi-stage random sampling technique was used to select a total of 600 participants from eight communities in two local government areas of Abia state, Nigeria. Nutrient intake was estimated for 5% of the participants using 3- day weighed food intake. Functional ability of all the participants was assessed using Barthel's index of Activities of Daily Living (ADL) and Instrumental Activities of Daily Living (IADL) scale.Results: The mean scores on ADL for females (18.18 ±1.44) was not significantly higher than that of the males (18.08 ±1.48). Both were however within the independent range of 10-20points. The mean scores on IADL for females (1.82±1.42) was significantly higher than that of males (1.29±1.12). One hundred percent of both sexes were functionally independent on ADL. However, more than half of the participants (69.6% males and 78.5% females) showed degree of dependency on IADL. Percentage dependency on IADL generally increased with age in both sexes. The calculated daily nutrient intakes were higher than the Recommended Daily Intakes (RDI) for almost all the nutrients and the mean energy intake for males (4051kcal) was significantly higher than 3300kcal for females. There was strong negative correlation between ADL and IADL  in males. However, no relationship existed between ADL and almost all the nutrients studied for both sexes.Conclusion: Almost all the subjects were functionally independent on ADL scale while more than half were IADL dependent. Nutrient intakes of almost all the nutrients studied were higher than their RDI.Keywords: Nutrient intakes, older persons, activities of daily living, instrumental activities of daily living, functional abilit

Assessment of knowledge, attitude and use of nutrition information on food labels in Aba, Abia State

Objective: The aim of this study was to assess consumers' knowledge, attitude and use of nutrition information on foodlabels.Methodology: A total of 440 randomly approached food shoppers willing to participate in the study were selected from shops in Aba South Local Government Area (LGA) of Abia state, Nigeria. Self-administered questionnaires were used to elicit information on the socioeconomic characteristics, knowledge, attitude and use of nutrition information on food labels. Data were analyzed using descriptive statistics, Pearson correlation coefficient and linear regression.Results: Self-reported use of labels was high (96.6%) among the respondents with about half of them (52.7%) consulting it regularly before making purchases. The commonly sought information on labels was the product expiry date (45.7%) and nutrient information (36.1%). Consumers had more interest in the cholesterol/fat (48%) and sugar (38.6%) content of foods they are purchasing. Good knowledge and attitude were observed in 26.6% and 44.5% of consumers, respectively. Consumers' attitude was significantly associated with nutrition knowledge (r=-0.598;P=0.02) and use of food labels (r=- 0.95;p=0.04). Linear regression analysis showed that marital status had a positive significant effect and educational status had a negative significant effect (p<0.05) on usage of nutrition information on food labels.Conclusion: The findings indicated that self-reported use of food labels was high; however, lack of nutrition education on other benefits of reading labels aside from the expiry date was observed. Regulatory bodies should put in more effort to adequately sensitize consumers on its importance.Keywords: Nutrition information, food labels, Abia stat

Assessment of lipid profile of a group of undergraduates in Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria

Objective: The aim of this study was to measure the lipid fractions in serum blood samples of apparently healthy undergraduates of Michael Okpara University of Agriculture, Umudike.Methods: A total of one hundred consenting males and females aged between 19-30 years were purposively selected from the undergraduates of the university. A structured, validated questionnaire was used to elicit information on the socioeconomic status and dietary habits. Anthropometric measurements (weight, height, waist and hip circumference) of the subjects were measured while BMI and WHR were calculated. Serum lipid profile; total cholesterol (TC), triglycerides (TRG), high density lipoprotein (HDL) and low density lipoprotein (LDL) were measured. Data were analysed using descriptives, t-test, Chi square and Pearson correlation.Results: The prevalence of overweight and obesity were 32% and 6%, respectively while 20% had high WHR. Sedentary lifestyle was found in 48% of the study participants. Consumption of fast foods (48%) and alcoholic beverages (52%) up to thrice a week was high. High levels of TC (56%), increased low density lipoprotein cholesterol (LDL-C) (92%) and low levels of high density lipoprotein cholesterol (HDL-C)(96%) were found in the undergraduates, however, all subjects had desirable levels of TRG. Total cholesterol (TC) correlated with weight (r=0.437); waist circumference (r=0.437); BMI (r=0.401) (p<0.05).Conclusion: The study revealed that the participants were overweight and had abnormal lipid profile. There is need for lipid profile evaluation as part of the orientation programs for undergraduates as well as nutrition education in order to promote healthy lifestyles.Keywords: Lipid profile, obesity, cardiovascular diseases, undergraduate