College of Food Sciences & Human Ecology

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    INFLUENCE OF PSYCHOLOGICAL ABUSE ON SOCIO - EMOTIONAL DEVELOPMENT OF ADOLESCENT IN SOME SELECTED ORPHANAGES, OYO STATE, NIGERIA.
    (2023-10-23) AJAYI, IBUKUN JAMES
    ABSTRACTS The influence of psychological abuse on socio-emotional development of adolescents is a recognized societal issue that affects growth. Professionals in the fields of education, medicine and social welfare acknowledge the benefit of fostering positive socio-emotional development on the overall functioning of an individual. This study assessed the influence of psychological abuse on the socio-emotional development of adolescents in selected orphanages, Oyo State, Nigeria. A multistage sampling procedure was used to select 181 adolescents for the study. Data were obtained on respondents’ demographic characteristics, psychological abuse and socio-emotional development, factors causing psychological abuse and effect of psychological abuse on socio and emotional development of the respondents with the aid of structured questionnaire and analyzed using descriptive statistics of mean, frequency counts, bar and pie chart, inferential statistics such as, chi-square and Pearson Product Moment Correlation (PPMC). Results revealed that 57.5% of the adolescents were female, 66.9% were between ages 14-16yrs, 34.3% were in JSS 1-3 classes, Christians were 97.2%, 74% lived with guardians, and 43.1% came into the home between year 2019 and 2020. Furthermore, 84.0% of the respondents had experienced high level of psychological abuse and 81.2% of the respondents experienced low level of socio-emotional development, while (χ2=2.94) reportedly that they get appreciated whenever they finish a task. The major factors causing psychological abuse were deprivation of contact (χ2=2.31) and misjudgement by loved ones like friends and caregiver (χ2=2.30). Majority (74.6%) of the respondents believed psychological abuse has high level of effects on their socio-emotional development and the consequences could be, ‘distraction of state of mind (χ2= 3.15)’, ‘low self-esteem/distrust in oneself (χ2=3.10)’ and ‘attention deficit/poor learning in class (χ2=3.10)’. There was significant (P<0.05) association between demographic characteristics and socio-emotional development such as Age (χ2=3.53, df=1), Gender (χ2=0.30, df=1), Religion (χ2=1.97, df=3), who the respondents lived with? (χ2=3.84, df=2), family type (χ2=1.88, df=2), respondents admission into the home (χ2=3.18, df=1). PPMC results also showed that there were significant relationship between psychological abuse and socio-emotional development, (P<0.05 and r= -0.24). Furthermore, the mean score (male χ2= 36.60 and female χ2= 37.49) of female respondents psychological abuse and socio-emotional development is higher to their male counterpart. In conclusion, psychological abuse is a strong predictor of socio-emotional development. Female respondents experienced more psychological abuse and socio-emotional development than the male. Consequently, it is recommended that awareness should be raised about the harmful effects of psychological abuse on adolescents' socio-emotional development at individual, community and societal levels.
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    INFLUENCE OF PSYCHOLOGICAL ABUSE ON SOCIO - EMOTIONAL DEVELOPMENT OF ADOLESCENT IN SOME SELECTED ORPHANAGES, OYO STATE, NIGERIA.
    (2023-10-23) AJAYI, IBUKUN JAMES
    ABSTRACTS The influence of psychological abuse on socio-emotional development of adolescents is a recognized societal issue that affects growth. Professionals in the fields of education, medicine and social welfare acknowledge the benefit of fostering positive socio-emotional development on the overall functioning of an individual. This study assessed the influence of psychological abuse on the socio-emotional development of adolescents in selected orphanages, Oyo State, Nigeria. A multistage sampling procedure was used to select 181 adolescents for the study. Data were obtained on respondents’ demographic characteristics, psychological abuse and socio-emotional development, factors causing psychological abuse and effect of psychological abuse on socio and emotional development of the respondents with the aid of structured questionnaire and analyzed using descriptive statistics of mean, frequency counts, bar and pie chart, inferential statistics such as, chi-square and Pearson Product Moment Correlation (PPMC). Results revealed that 57.5% of the adolescents were female, 66.9% were between ages 14-16yrs, 34.3% were in JSS 1-3 classes, Christians were 97.2%, 74% lived with guardians, and 43.1% came into the home between year 2019 and 2020. Furthermore, 84.0% of the respondents had experienced high level of psychological abuse and 81.2% of the respondents experienced low level of socio-emotional development, while (χ2=2.94) reportedly that they get appreciated whenever they finish a task. The major factors causing psychological abuse were deprivation of contact (χ2=2.31) and misjudgement by loved ones like friends and caregiver (χ2=2.30). Majority (74.6%) of the respondents believed psychological abuse has high level of effects on their socio-emotional development and the consequences could be, ‘distraction of state of mind (χ2= 3.15)’, ‘low self-esteem/distrust in oneself (χ2=3.10)’ and ‘attention deficit/poor learning in class (χ2=3.10)’. There was significant (P<0.05) association between demographic characteristics and socio-emotional development such as Age (χ2=3.53, df=1), Gender (χ2=0.30, df=1), Religion (χ2=1.97, df=3), who the respondents lived with? (χ2=3.84, df=2), family type (χ2=1.88, df=2), respondents admission into the home (χ2=3.18, df=1). PPMC results also showed that there were significant relationship between psychological abuse and socio-emotional development, (P<0.05 and r= -0.24). Furthermore, the mean score (male χ2= 36.60 and female χ2= 37.49) of female respondents psychological abuse and socio-emotional development is higher to their male counterpart. In conclusion, psychological abuse is a strong predictor of socio-emotional development. Female respondents experienced more psychological abuse and socio-emotional development than the male. Consequently, it is recommended that awareness should be raised about the harmful effects of psychological abuse on adolescents' socio-emotional development at individual, community and societal levels.
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    ASSESSMENT OF MECHANICAL PROPERTIES OF SOUTH-WEST NIGERIA INDIGENOUS WOVEN FABRICS ‘ASO-OKE’ PRODUCED ON TRADITIONAL AND MODIFIED FLOOR LOOMS
    (2023-10-25) ADEBOYE, Adebiyi Oladipupo
    ABSTRACT Weaving is interlacing of warp and weft yarns to produce fabrics on a loom. “Aso-Oke” is the most famous indigenous woven fabric in Southwest Nigeria. This study assessed the mechanical properties of Aso-Oke produced on traditional floor loom (TFL) and modified floor loom (MFL). The study employed an experimental design; fabricated and modified TFL by changing the heddles (thread to wire), shaft, and beater (wood to metal). Ten samples of 2/2 Matt woven fabric were produced using 91 ends per inch (EPI), varied (2, 3, 5, 7, and 8) numbers of filling yarns (NFY), and 100% textured polyester yarn on TFL (TFL1 to TFL5) and MFL (MFL1 to MFL5). Fabric weight (FW), Abrasion, Dimensional stability, Tensile and Elongation, Tearing strength, and Bending Length were mechanical properties tested. Data were analyzed using frequency counts, percentages, mean, standard deviation, independent t-test, PCA, and PLS-SEM analysis. Results showed that fabrics from both looms are close-set [cover factor (CF) of MFL (M=32) and TFL (M=28)] in warp way. Both looms produced lightweight fabrics (51-90 GSM) with TFL4 and MFL3 having 90 GSM. MFL fabrics GSM (M = 77) is greater than TFL (M = 71). After 1000 abrasion cycles, fabric TFL5 (0.1% weight loss) has highest wear resistance; TFL fabrics had higher mean abrasion % weight loss (APL) 0.07% than MFL fabrics (0.77%). TFL and MFL fabrics showed high dimensional stability (0% shrinkage) after 72 hours at 27oC ± 2oC and RH 65% ± 2%. Fabric MFL2 has highest warp way tensile strength (50.04kgf), TFL3 (54.86kgf) in weft, and MFL3 (44.46kgf) showed significantly high breaking elongation in warp and weft ways corresponding to 64 picks per inch. Tearing strength is highest in fabrics TFL5 (46.51kgf) and TFL4 (53.34kgf) in warp and weft ways respectively. MFL3 tearing resistance is higher in both the warp and weft ways. MFL3 and TFL4 had bending lengths above 12.00cm in weft way signifying higher flexural rigidity. Fabric MFL3 has highest bending modulus (30.90Nm-2) in weft way. T-test results revealed a significant (p<0.05) difference in Tearing Strength in weft way between MFL (29.34±8.56) and TFL (31.5±18.73; t = -0.23, p = 0.82) and significant difference in CF of MFL (12.67±3.08) and TFL (13.74±5.15; t =11.343, p = 0.000). The correlation matrix showed moderately positive relationships (r >.500), and PCA indicated that TFL had six strong mechanical properties as compared to MFL's eight (Flexural Rigidity .975 and Tensile .791 in weft way; Tearing Strength .962 in warp way; Bending Length (.968 and .804), Bending-Modulus (.924, -.836) in weft and warp ways, and FW.956) in component I (λ=6.33) accounting for TFL (45.19%) and MFL (55.12%) total variance explained. PLS-SEM showed a significant contribution of EPI, 2/2 matt weave structure, NFY, and CF on the mechanical properties of fabrics from TFL and MFL. The study concluded that the mechanical properties of lightweight Aso-Oke produced on TFL and MFL have excellent tensile, elongation, tearing strength, abrasion, shrinkage, and bending resistances influenced by yarn type, density, thickness, and weave structure, thus weaver skill is vital.
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    DIETARY SUPPLEMENTATION AND COUNSELLING INTERVENTIONS ON INSULIN RESISTANCE, TRACE ELEMENTS AND ANTIOXIDANT VITAMINS LEVELS IN TYPE 2 DIABETIC SUBJECTS IN OGUN STATE NIGERIA
    (2023-10-30) ADEYEMI, YETUNDE ADERONKE
    ABSTRACT Type 2 diabetes mellitus (T2DM) is one of the most widespread endocrinological diseases in the general population and especially among hospitalized subjects. Studies have shown that diabetic subjects have micronutrient deficiencies. Hence, the need for dietary supplementation and counselling interventions to address the deficiency of serum trace elements and Vit C and E deficiencies. This study investigated the effects of dietary supplementation and counselling interventions on insulin resistance, trace elements and antioxidant vitamins levels in T2DM subjects. The study utilised randomised controlled trials design with pre-test and post-test assessments. Baseline, intervention period and end point data collection on 134 T2DM subjects and 130 apparently healthy adults (not diagnosed with T2DM was carried out at the Endocrinology department of Federal Medical Centre, Abeokuta, Nigeria. A semi-structured interviewer administered questionnaire was used to obtain information on socio-demographic characteristics of the subjects. Dietary intake was assessed using multi-pass 24-hour dietary recall and analysed to determine energy and nutrients intake. Anthropometric measurements (weight, height, hip and waist circumference) were obtained using standard procedures. Body Mass Index (BMI) and Waist-Hip ratio were calculated from the measurements using WHO standards. Biochemical parameters at both baseline and intervention (insulin secretion level, insulin resistance, serum trace elements, vitamins E and C) was analysed using standard laboratory procedures. T2DM subjects were randomized into two groups (Dietary Counselling Group (DCG (n=67)) and Dietary Supplementation Group (DSG (n=67)). Eight weeks administration of minerals and vitamins were given to DSG, while dietary counselling was done for those in DCG. Data were analyzed using frequency counts, percentages, mean standard deviation, Analysis of variance and multiple regression. At baseline, the results showed that 60.4% had tertiary education, 47.0% earned above seventy thousand naira/month and 37.3% were retired. There was significant difference between the mean BMI of cases (26.93±6.43) and control (24.37±6.053) (p=0.001). Dietary intake showed that 75.0% and 84.5% of the T2DM subjects and non-T2DM subjects met less than 100.0% Recommended Dietary Allowance (RDA) for energy, carbohydrates, protein, and fat respectively. The mean plasma levels of glucose, insulin secretion levels, insulin resistance levels, vitamin C and vitamin E of T2DM subjects were significantly higher (p<0.05) compared to that of non-T2DM subjects. The mean serum levels of trace elements of T2DM subjects were significantly lower (p< 0.05) to that of non-T2DM subjects. There was a significantly (p =0.005) higher serum Cu level in T2DM subjects (144.77±14.32 µg/dl) than in the non-T2DM subjects (119.95±38.78 µg/dl). At intervention phase, there was significant (p< 0.05) reduction in mean plasma fasting glucose, insulin secretion levels, vitamin C and vitamin E in the DSG and DCG as compared to their baseline values of T2DM and non-T2DM subjects. In conclusion, there was a significant (p<0.005) reduction in serum trace elements and plasma levels of antioxidants, vitamins E and C, among T2DM subjects as compared to non-T2DM subjects. Eight weeks supplementation of minerals and vitamins, with individualized dietary counselling were found to have significantly decreased (p< 0.05) plasma fasting blood glucose levels, and insulin resistance levels in T2DM subjects.
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    EFFECT OF SOY PROTEIN ISOLATE ON QUALITY OF BISCUIT FROM MALTED PEARL MILLET FLOUR
    (2024-03-20) FALADE Oreoluwa Oluwakemi
    ABSTRACT Plant based proteins such as soy protein isolate (SPI) are replacing traditional animal proteins in foods due to increased desire for high protein, nutritious and healthy diets. Pearl millet is a climate smart cereal crop rich in resistant starches, minerals, dietary fibre and phenolic compounds that contribute to the quality of its final food products. Malted pearl millet flour is characterised by reduced anti-nutrients in addition to improved nutritional properties, compared to the un-malted flour. The study’s main objective was to determine the effect of SPI on the quality of biscuit produced from malted pearl millet flour (MPM). Simplex lattice mixture design for two component mixtures were used to investigate the effect of flour combination (70-90% MPM; 10-30% SPI) on the nutritional and sensory quality of biscuits. MPM-SPI biscuits were analysed for proximate composition, physical properties and consumer acceptability. Data were analysed using ANOVA, regression model generation, and numerical optimisation. Quality of optimised MPM-SPI biscuit analysed were proximate composition, anti-nutrients, minerals, amino acid profile, protein digestibility, texture profile and sensory descriptive profile. Texture profile and consumer acceptability of optimised MPM-SPI biscuit and market reference biscuits (Coaster® biscuit and Digestive fibre® active biscuit were compared. MPM-SPI biscuits differed significantly (p<0.05) in moisture (8.36-12.60%), protein (9.69-20.02%), fat (8.15-14.17%), ash (2.64-3.59%), fibre (5.83-10.68%), and carbohydrates (48.82-54.27%) contents. The biscuits also differed significantly (p<0.05) in diameter (4.35-4.55 cm), thickness (0.61-0.73 cm), spread ratio (6.16-7.37), weight (5.16-5.78 g), browning index (19.08-23.27) and overall consumer acceptability (5.59-6.90). optimised biscuit (78% MPM and 22% SPI) had a desirability factor of 0.57. The quality of optimised MPM-SPI biscuit were moisture (7.53%), protein (15.15%), fat (10.32%), ash (3.20%), fibre (7.32%), carbohydrate (56.46%), phytate (9.71 mg/100g), tannins (0.04 mg/100g), iron (11.52 mg/g), zinc (3.86 mg/g), magnesium (81.71 mg/g), essential amino acids [valine (3.65 µmol/L), threonine (3.09 µmol/L), isoleucine (4.18 µmol/L), leucine (6.74 µmol/L), lysine (3.81 µmol/L), methionine (1.29 µmol/L), phenylalanine (4.46 µmol/L), histidine (2.39 µmol/L), tryptophan (0.87 µmol/L), glutamic acid (11.57 µmol/L)] and non-essential amino acids [glycine (3.39 µmol/L), alanine (4.64 µmol/L), serine (4.13 µmol/L), proline (4.39 µmol/L), aspartate (9.40 µmol/L), arginine (5.37 µmol/L), tyrosine (3.61 µmol/L), cysteine (1.34 µmol/L)] .Texture profile of optimised MPM-SPI biscuit had higher values for stringiness (2.49 mm), gumminess (4312 mm), adhesiveness (8.32 J), springiness (0.89), chewiness (3877 N) and cohesiveness (0.60) compared to reference biscuits. Although Coaster® biscuit had the highest (7.91) consumer acceptability, optimised MPM-SPI biscuit (6.88) was not significantly (p>0.05) different from Digestive fibre® active biscuit (6.80). Optimised MPM-SPI biscuit was described by high sensory intensities for dark and grainy appearance, brown colour, sweet taste, gritty, crunchy and hard texture, malty aroma and baked flavour. The optimum ratio of 78% MPM and 22% SPI are recommended for commercial production of biscuits due to its high protein content, good amino acid profile, low anti-nutrients, high mineral content and consumer acceptability.
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    QUALITY ATTRIBUTES OF SNACK BARS FROM ACHA, AFRICAN YAM BEAN AND DATE
    (2024-04-25) OLADEJI, DEBORAH TOLULOPE
    ABSTRACT Micronutrient deficiencies which are a major issue in many developing nations, permanently impair the physical and mental development of growing children and pregnant mothers. Consuming foods high in naturally occurring compounds like vitamins, minerals, and antioxidants has been shown to boost the immune system. The objective of this study was to assess the quality attributes of snack bars from indigenous food flours; namely, acha (A), African yam bean (AY), date (D) and turmeric. Simplex Centroid mixture design for three independent variables was used to obtain the various ingredient combinations and fourteen experimental runs was generated to investigate the effect of flour blend formulation (25-40% AY, 15-30% A, 45-60% D) on some quality attributes of the snack bars. Data from the experimental runs were analysed using one way ANOVA, regression model and numerical optimisation. The snack bars were analysed for moisture (MC), fat (FC), fibre (FIB), ash (AC), protein (PC), carbohydrate (CHO), iron (FE), zinc (ZN), vitamin B9 (VB9), vitamin C (VC), colour and texture profile using standard laboratory procedures. The range of mean values for MC, FC, FIB, AC, PC, CHO, FE, ZN, VB9, and VC were 13.17–16.44%, 3.78–13.68%, 2.44–6.52%, 2.17–3.33%, 9.05–33.52%, 32.13–64.82%, 0.06–0.11 mg/100g, 0.2–0.32 mg/100g, 4.47–6.82 mg/100g, 3.33–8.11 mg/100g respectively. Numerical optimisation technique was used to obtain the optimum blend of AY40A15D45 and AY25A25.33D49.67 with desirability of 0.777 and 0.537 respectively. The optimised snack bars were analysed for amino acid profile [valine (4.17, 3.84g/100g), threonine (3.01, 2.64g/100g), isoleucine (4.07, 3.35g/100g), leucine (7.37, 6.64g/100g), lysine (3.35, 3.55g/100g), methionine (1.35, 1.25g/100g), phenylalanine (3.92, 4.37g/100g), histidine (2.33, 2.22g/100g), tryptophan (0.76, 0.68g/100g), glutamic acid (11.61, 11.01g/100g), glycine (3.28, 3.42g/100g), alanine (4.58, 4.03g/100g), serine (3.54, 3.09g/100g), proline (3.78, 3.21g/100g), aspartic acid (7.08, 6.57g/100g), arginine (5.16, 4.33g/100g), tyrosine (3.29, 2.71g/100g), cysteine (1.24, 0.95g/100g)], 2,2-Diphenyl-1-picrylhydrazyl (76.67, 81.16%), ferric ion reducing antioxidant power (1.46, 1.52), vitamin B1 (0.66, 0.66 mg/g), B2 (1.14, 0.28 mg/g), E (2.54, 3.29 mg/g), B9 (9.35, 9.89 mg/g), C (10.47, 11.37 mg/g), potassium (2.23, 1.69 mg/100g), sodium (1.51, 1.29 mg/100g), calcium (0.98, 1.38 mg/100g), magnesium (0.61, 0.81 mg/100g), phosphorus (32.18, 36.16 mg/100g), iron (1.61, 1.89 mg/100g), and zinc (1.47, 1.28 mg/100g) respectively in addition to proximate analysis; MC 11.82, 13.63%, FC 8.81, 11.02%, FIB 9.28, 10.31%, AC 1.21, 1.23%, PC 22.52, 18.43% and CHO 46.33, 45.38% respectively, colour (lightness 20.81, 20.62; redness 5.40, 5.79; yellowness 5.82, 4.85), texture profile analysis; hardness (231.75, 314.25N), chewiness (213.00, 294.50), stringiness (7.76, 7.20), resilience (0.02, 0.02), gumminess (221.00, 302.51), springiness (0.96, 0.98) and cohesiveness (0.94, 0.95) respectively. The optimised snack bars had overall acceptability of 6.58 and 6.68 respectively. In conclusion, snack bars made from the optimum ratio of African yam bean, acha, dates and turmeric have an improved nutritional composition due to their richness in micronutrients, which helps reduce micronutrient deficiency while improving consumers' health by providing a more nutrient-dense snack option.
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    CHARACTERISATION OF NOODLES FROM ORANGE FLESHED SWEETPOTATO FLOUR: EFFECTS OF DRYING METHODS AND STORAGE CONDITIONS
    (2024-06-15) EKUNSEITAN, Oluwakemi Florence
    ABSTRACT Orange fleshed sweet potato (OFSP) is unstable during processing andpreservation of its quality attributes are required to retain inherent micro-nutrients and optimize it spot entails asabio-fortified crop.In this study, OFSP chips were dried using hot air oven (HAD; at 60-70°C for 7min), micro wave oven (MOD; at 300-500 W for 30-40min) and infrared drying (IFD;250-350 Wfor70-85 min) to determine the effects of processing conditions on quality attributes of its flour. Numerical optimization technique using central composite design of response surface methodology was used to optimize the process variables to obtain the best drying conditions that preserve desirable characteristics of OFSP flour for noodle production. OFSP flour were characterized for colour, moisture and functional properties while optimum drying conditions was established. Optimum OFSP flour samples from each drying technique were made into noodles at 50% and100% levels of inclusion of OFSP flour in wheat while 100% wheatflour served as control. Noodle samples were analysed for proximate, colour, carotenoid and cooking properties prior to storage atroom (28±2 °C) and controlled (18±2 °C) temperatures for four months. Stored samples were analysed for colour, moisture, microbial and textural properties at one month interval. Drying parameters were subjected to analysis of variance and means were separated using Duncan Multiple range test at p≤0.05. Data obtained from stored samples were a factorial of complete block (level of inclusion x storage conditions x storage period) design and analyze dusing SPSS. Mean values of β-carotene and moisture content of flour from HAD, MOD and IRD were 6.39-13.33 mg/100g and 5.8-8.0%; 8.32-10.86 mg/100g and 5.35-10.20%; 2.83-7.38 mg/100g and 5.85-9.25% respectively. The main and quadratic effects of drying time and drying temperature had significant (p≤0.05) effects on the colour, carotenoid and functional properties of the flour samples. Theoptimum drying conditions of HAD, MOD and IRD were 65°C/7h, 300 W/36min and 300 W/78 min, respectively. Noodles samples showed significant (p≤0.05) differences in the proximate, colour, carotenoids, sensory andcooking properties. Total ash and dry matter content of noodles from HAD, MOD and IFD varied from 2.02-3.03%; 24.66-36.41%; 2.04-3.06% and 23.28-35.64%; 1.51-2.52% 26.08-37.12% respectively. The 100% OFSP noodles from all the dryers had the highest total, beta and gamma carotene compared to the control. Values for colour, appearance, taste and overall acceptability were in the range of 5.58-6.58, 5.50-6.35, 4.88-5.88 and 5.40-6.25 respectively. Level of inclusion, storage conditions and duration of storage hads ignificant(p≤0.05) effect on moisture, colour, texture, and microbial load of the noodle samples from the dryers. Noodles stored at room temperature had lower moisture content (4.92,4.98and4.99%) compared to those stored at controlled temperature (5.02,5.09and 5.13%) for HAD, MOD and IFD, respectively. Inconclusion, drying of OFSP at optimum conditions using HAD, MOD and IFD significantly (p<0.05) affected some quality attributes of flour and noodles. Optimum conditions of MOD were found to best preserve β-carotene; an important component of OFSP compared to other drying techniques.
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    FORMULATION AND CHARACTERISATION OF FUNCTIONAL BISCUIT FROM ORANGE-FLESHED SWEET POTATO AND OKARA COMPOSITE FLOUR
    (2024-06-20) OKEOSISI Grace Chisom
    ABSTRACT Unhealthy eating habits and lifestyles are predisposing factors to risks of non-communicable diseases (NCDs). Functional foods contains health promoting properties or prevent diseases beyond providing nutrients. The consumption of varieties of functional foods could reduce the prevalence of NCDs. The objective of this study was to formulate and characterise functional biscuits from indigenous food crops;namely, orange-fleshed sweet potato (OFSP) and okara (OKR). Simplex lattice mixture design was used to generate eight experimental runs to investigate the effect of flour blends formulation (80-90% OFSP and 10-20% OKR) on some quality attributes of the flour blends and biscuits. The flour blends were analysed for moisture (MC), protein (PC), fat (FC), ash (AC), fibre (FIB), carbohydrate (CH), DPPH free radical scavenging ability (DPPH), total phenol (TP), total flavonoid, total dietary fibre (TDF), total carotenoid (TC), phytate (PHY), saponin (SAP), trypsin inhibitor activity (TIA), potassium (k), iron (fe), phosphorus (p), calcium (ca), bulk density (BD), water absorption capacity (WAC), oil absorption capacity (OAC), emulsification capacity (EC), and protein solubility (PS) using standard laboratory procedures. The biscuits were analysed for proximate composition, physical properties and overall acceptance. Data from experimental runs were analysed using one way ANOVA, regression model and numerical optimisation. The nutritional and anti-nutritional analyses as well as texture profile analysis, colour analysis and quantitative descriptive sensory tests were conducted on the optimised biscuit sample. The range of mean values of MC, PC, FC, AC, FIB and CH were 6.61-6.93%, 8.79-12.32%, 2.44-3.60%, 2.47-2.60%, 5.33-8.16% and 66.74-74.00% respectively. Mean values of k, fe, p, ca were 240.30-246.60 mg/g, 11.83-12.60 mg/g, 76.12-107.14 mg/g and 52.65-70.88 mg/grespectively while those of DPPH, TF, TP, TC, TDF, SAP, PHY, TIA were 87.93-90.77%, 28.36-30.72 mg/g, 33.61-34.59 mg/g, 49.95-56.25 mg/g, 8.22-13.86%, 5.69-6.40 mg/g, 30.69-34.46 mg/g and 1.90-2.78% respectively. Range of mean values of OAC, WAC, BD, EC and PS ranged from 92.00-110.33%, 177.00-188.00%, 0.620-0.690 g/ml, 5.93-6.50% and 1.17-1.40% respectively. Interaction between OFSP and OKR significantly (p<0.05) influenced the FIB, PC, CHO, P, CA, SAP, PHY, DPPH and TDF levels in the flour blends. Interaction between OFSP and OKR significantly (p<0.05) influenced biscuits overall acceptance. Numerical optimisation techniques were used to obtain the optimum flour blend (82.595% OFSP and 17.405% OKR) with a desirability of 0.520. The optimized OFSP ­ OKR biscuit had PC and energy value of 16.40±0.23% and 357.03±2.83kcal respectively. The DPPH, TF, TP, TC, TDF were 90.09±0.04%, 30.15±9.81 mg/g, 33.90±6.06 mg/g, 49.57±0.78 mg/g, 12.40±1.44% while SAP, PHY, TIA were 5.87±0.01 mg/g, 26.69±2.62 mg/g and 2.44±0.02% respectively. The textural attributes of the optimised OFSP - OKR biscuit were hardness (16717.00±1043.58 N), stringiness (0.61±0.02 mm), adhesiveness (3.11±1.37 J), springiness (0.61±0.02), resilience (3.11±1.37 J), chewiness (6353.33±719.45 N) and cohesiveness (0.63±0.01). The descriptive sensory profile of the optimised OFSP - OKR biscuit revealed intensity scores (7.20 - 8.43) for golden brown, sweet taste and aroma. In conclusion, biscuit from the optimum ratio of OFSP – OKR had a high sensory acceptance and its chemical and antioxidant properties validate its potential as a functional biscuit.
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    NUTRITIONAL AND PHYSICAL PROPERTIES OF COOKIES MADE FROM WHEAT – HIGH QUALITY CASSAVA FLOUR (HQCF) SUPPLEMENTED WITH SILKWORM (BOMBYX MORI) FLOUR
    (2024-08-20) OLETUBO, AYOMIDE IBUKUN
    ABSTRACT Wheat has been the primary raw material in the baking industry due to its gluten content, which provides desirable physicochemical properties in baked products.To reduce dependency on wheat imports, HQCF has been successfully used as a partial replacement for wheat flour due to its clarity in appearance and low flavour. Edible insects like silkworm pupae have high nutritional value in terms of protein, lipids, vitamins, and minerals, and are economically sustainable. The objectives of this study was to determine the nutritional and physical properties of cookies made from wheat-HQCF and silkworm flour. Simplex-Centroid mixture design (SCMD) for three-component mixture was used to generate fourteen experimental runs showing different levels of flour combination ranging from 70-100% for wheat flour (WF) , 0-30% for high quality cassava flour (HQCF), and 0-30% for silkworm flour (SF). Functional, proximate and mineral analyses were carried out on the flour blends and proximate, mineral, physical, colour and sensory properties determination on the cookies. Data from experimental runs were analyzed using ANOVA, regression model, and numerical optimization. Amino acid profile, antioxidant, anti-nutrient and textural properties determination were carried out on the optimized cookies. For the functional properties, the mean range of the water absorption capacity, swelling capacity, oil absorption capacity, solubility index and bulk density were 47.39-132.67%,4.05-8.61%,81.33-138.00%, 13.00-17.15% and 0.67-0.75%, respectively. For the cookies, moisture, protein, fat, ash, fibre and carbohydrate content ranged from 18.34-23.24%, 8.73-20.11%, 10.01-13.90%, 0.85-2.31%, 0.52-1.14% and 45.23-58.5%, respectively. The mean value potassium, sodium, phosphorus , copper, magnesium, calcium, zinc and iron ranged from 131.95-481.62mg/g, 66.00-340.65mg/g, 80.16-350.50mg/g, 0.11-0.23mg/g, 37.74-194.77mg/g, 52.76-272.72mg/g, 0.12-0.53mg/g and 1.27-6.50mg/g, respectively. Mineral ratios-Na:K, K:Na, Ca:P, Ca:Mg, Zn:Cu, Fe:Zn and and K/(Ca+Mg) ranged from 0.50-0.60mg/g, 1.73-2.0mg/g, 0.17-0.76mg/g, 1.33-1.41mg/g, 1.09-2.36mg/g, 10.58-13.82mg/g and 1.27-1.47mg/g, respectively. Physical properties were weight (9.06-12.50g), diameter (3.95-4.10cm), spread ratio (3.04-4.38cm), thickness (0.90-1.35cm) and overall sensory acceptabilitywas 5.76-7.78. The optimized samples (WF72HQCF6SF22 and WF79HQCF18SF3) had desirability levels of 0.775 and 0.753, respectively. Sample WF72HQCF6SF22exhibited the highest value of essential amino acids and anti-oxidants. The high amino acids value was primarily due to the inclusion of silkworm flour in the cookies. This result highlighted the potential benefits of using silkworm flour as a protein-rich ingredient in food products. The incorporation of silkworm flour not only improved the nutritional composition (amino acids and anti-oxidants) but also the physical properties. In conclusion, the inclusion of high quality cassava-silkworm flour had significant positive effecton the swelling capacity, protein, ash, carbohydrate, calcium, potassium, iron, zinc, magnesium and sensory properties. Optimized sample made from 72% wheat flour, 6% high quality cassava flour and 22% silkworm flour is recommended for commercial production due to its high protein content, amino acid profile, overall acceptability and desirability of 0.775.
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    CORRELATION OF HOME AND SCHOOL ENVIRONMENT ON THE ACADEMIC PERFORMANCE OF CHILDREN WITH MILD INTELLECTUAL DISABILITY (MID) IN OGUN STATES, NIGERIA.
    (2024-08-20) SUYEI-DAVID IDARA
    ABSTRACT The home and school environments play pivotal roles in shaping the physical, emotional, and cognitive development of children, particularly those with Mild Intellectual Disabilities (MID). This study, examined the correlation of home and school environments on academic performance of children with MID in Ogun State, Nigeria. Multistage sampling technique was used to select 179 (54 teachers and 125 parents of children with MID), The stages involved purposively selecting six special schools, randomly choosing teachers of MID children, and proportionately including teachers and parents of children with MID in each special school selected (Primary School) . Two different structured questionnaires were used to gather data on socio-demographic characteristics, conducive home environment, school environmental factors, perceived academic performance, perceived effects of home and school environments and constraints affecting the academic performance of children with MID academic performance. Data analysis included frequency counts, percentages, mean, standard deviation, Pearson Product-Moment Correlation (PPMC), Ordinary Least Squares (OLS), and Chi-square statistics. Result revealed teachers (53.7%) and parents (59.1%) were aged 36-50 years, majority (74.1%) and (70.5%) of teachers and parents were respectively female, while (55.4% of teachers, 54.4% of parents) were Christians. Majority (85.2%) of the teachers had tertiary education, while 39.6% of parents had secondary education. Moreover, 63.0% of teachers were class teachers, and 74.1% had 6-15 years of experience teaching MID children and (53.7%) indicted that schools were mostly in urban areas. Overall, (83.3%) of respondents perceived the school environment as highly conducive, citing adequate resources, safety, and security. Similarly, (74.5%) reported the home environment as highly conducive, noting access to education and emotional support. The academic performance using Mathematics and English, majority of teachers (68.5%) and (50.3%) of the parents perceived MID children aged 7-14 years as high performers in mathematics, counting and drawing simple shapes accurately. Health issues emerged as the primary perceived constraint affecting academic performance, identified by both teachers (x ̅=2.52) and parents (x ̅=2.97). Chi-square found significant associations (p<0.01) were found between various demographic factors such as teachers’ educational level (χ2 = 18.09, df=8), teaching experience (χ2 = 11.46, df=2), parents’ ethnicity (χ2 = 14.63, df=2), parents’ educational level (χ2 = 18.27, df=4), religion (χ2 = 11.79, df=2), and geographical location (χ2 = 12.97, df=2), and perceived academic performance. PPMC revealed significant (p<0.05) between teachers’ age (r=0.48), years of teaching experience (r=0.38), number of MID students in the classroom (r=0.32), parents’ number of children in the family (r=0.27). PPMC also revealed significant (p<0.05) relationships between the school (r=0.38), home environment (r=0.24) and perceived academic performance of children with MID. OLX result revealed that parents perceived health conditions (β = -0.16), transportation issues (β = -0.30), noise (β = -0.19), lack of extra-curricular activities (β = -0.20), and family stress (β = -0.22) are significant constraints affecting academic performance of children with MID. In conclusion, both school and home environment significantly influence the academic performance of children with MID. Thus, it is crucial for schools and parents to prioritize creating highly conducive environment for these children.
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    QUALITY CHARACTERIZATION OF SNACK BAR FROM ORANGE-FLESHED SWEET POTATO PUREE, PEANUT PASTE AND SESAME SEED FLOUR
    (2024-08-23) AJIBOLA, GRACE OLUWATOMISIN
    ABSTRACT The problem of malnutrition in sub-Saharan Africa is one that has longed plagued the continent. To solve this, there has been a focus on finding low-cost plant protein sources for inclusion in food formulations which at the same time solves the twin problem of food wastage. The objective of this study was to formulate and characterize snack bar made from indigenous crops namely; Orange Fleshed Sweet Potato (OFSP), peanut and sesame seed while ginger was added as a spice and also to increase the functionality of the snack bar. Simplex centroid mixture design for three-component was used to generate fourteen experimental runs to investigate the effect of ingredient combination (60- 65% OFSP, 25-30% peanut paste (P) and 10-15% sesame flour (SF)). The snack bar was analysed for proximate, minerals, vitamins, physical and sensory properties. Data from experimental runs were analysed using one-way ANOVA, regression model and numerical optimization. Proximate, vitamin, minerals, amino-acid profile, anti-oxidant, physical and sensory properties were carried out on the optimized snack bar samples. The mean range for each of the proximate were moisture (12.39 to 21.19%), fat (19.62 to 22.79%), fat (1.68 to 5.89%), fibre (3.48 to 11.93%), protein (18.99 to 35.89%) and carbohydrate (15.64 to 40.56%); vitamins were Vitamin E (2.99 to 3.46mg/g) and β-carotene (0.67 to 2.11mg/g); minerals were phosphorous (12.96 to 19.10mg/g), sodium (35.93 to 44.48mg/g), potassium (55.75 to 85.10mg/g), zinc (1.78 to 3.52ppm) and calcium (30.50 to 43.00mg/g) and for consumer overall acceptability was (5.56 to 7.88). Numerical optimization technique were used to obtain the optimum mixture blend of O64.93P25S10 and O60P27.07S12.94 with a desirability level of 0.571 and 0.557 respectively. The qualities of optimized snack bars were amino acid profile (valine (4.37, 4.05g/100g), threonine (2.82, 2.97g/100g), isoleucine (4.36, 4.07g/100g), leucine (6.46, 7.36g/100g), lysine of (3.19, 3.26g/100g), methionine (1.22, 1.37g/100g), phenylalanine (3.20, 3.65g/100g), histidine (2.09, 2.64g/100g) and tryptophan (0.98, 1.09g/100g), glycine (3.17, 3.28g/100g), alanine (4.76, 5.09g/100g), serine (3.47, 3.70g/100g), proline (3.73, 3.66g/100g), aspartic acid (7.94, 8.42g/100g), arginine (5.00, 5.46g/100g), tyrosine (3.08, 3.06g/100g) and cysteine (0.84, 0.94g/100g) and glutamic (11.87, 12.09g/100g) respectively. Vitamin E, B1, B3, B6, B9 and C were (6.00, 0.39mg/g), (0.84, 0.18mg/g), (1.47, 0.57mg/g), (1.04, 1.49mg/100g), 5.56, 13.82mg/g), (7.73, 11.71mg/100g) respectively; DPPH and TPC were (61.33, 57.39%) and (15.79, 11.96 mg GAE/100g) respectively; colour was Lightness (26.28, 25.29), redness (8.22, 7.61) and yellowness (19.88 and 16.43) respectively; Texture were hardness (187 and 245N), chewiness (184 and 281N), adhesiveness (57.70 and 54.87J), stringiness (7.92, 7.15mm), gumminess (190.5, 281mm) and cohesiveness (1.09, 1.36). The optimized samples had an overall acceptability of (7.03, 6.94) respectively. In conclusion, the optimized snack bars had a high sensory acceptance and it’s nutritional and anti-oxidants properties makes it suitable to be consumed as a healthy snack.
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    DIETARYINTAKES AND FOOD PREFERENCES OF NUTRITIONALLY AT- RISK ADULT IN-PATIENTS IN LAGOS UNIVERSITY TEACHING HOSPITAL, IDI-ARABA, LAGOS, NIGERIA
    (2024-10-25) OLATEJU, OLUWAFUNMILAYO O.
    ABSTRACT Adequate nutrition plays a vital role in recovery of patients from ailment, but globally, it has been observed that malnutrition is a common phenomenon among hospital in-patients. Data on dietary intakes and nutritional status of in-patients in Nigeria are scanty, hence, an understanding of the factors that affect dietary intake and food preferences of in-patients in Nigeria could help alleviate malnutrition in already malnourished individuals or prevent malnutrition in at-risk in-patients. This study assessed the dietary intakes and food preferences of nutritionally at-risk in-patients admitted to Lagos University Teaching Hospital, Idi-Araba, Lagos, Nigeria. It adopted a descriptive cross-sectional research design involving 134 adult patients admitted for the study. Multistage sampling technique was used to select respondents. A pretested semi-structured questionnaire was used to obtain data on socio-demographic characteristics, diet history and food preferences of respondents. Anthropometric measurements (height and weight) were taken using standard anthropometric procedures. Information on nutrient intake and adequacy were obtained using multi-pass 24 - hour dietary recall questionnaire. Data collected were analysed using frequencies, percentages, means, standard deviations, independent t - test and Total Diet Assessment software. Mean age of respondents was 42.05±15.10 years and consisted of 55.6% females with more than one – third of respondents (39.3%) having secondary education and 33% having BSc. /HND education. Less than half of the respondents (46.7%) sourced their meals solely from the hospital while 25.9% were placed on therapeutic diet. Majority of respondents (78.5%) preferred small portion sizes during breakfast and dinner (79.3%), while 59.3% preferred large portions sizes during lunch. Respondents had high intake of vitamin A (1189.32±545.35mcg), normal intake of vitamin B1 (1.32±0.84mg), B2 (0.91±0.52mg), B3 (11.49±5.90mg), folate (282.8 ±145.62mcg) and low intakes of vitamins B6 (0.48±0.35mg), B12 (0.67±0.08mcg), C (15.87±17.46 mg) and calcium (300.95±159.85mcg). Frequently consumed food groups by respondents were roots and tubers (64.4%), vegetables (73.3%), fruit (68.1%), meats (81.5%), eggs (60.7%), fish and seafood (77.0%), legumes, nuts and seeds (63.7%), milk and milk products (64.4%), fats and oils (71.1%), and seasonings and beverages ((77.0%). The prevalence of underweight, overweight and obesity among respondents was 68.1%, 5.2% and 7.4%, respectively. The mean body mass index of male and female respondents were 20.27±4.69 kg/m2 and 19.93±4.28 kg/m2 respectively. There were significant differences (p<0.05) between the mean quantity of meal served and consumed on weekdays and weekends with p=0.023 and p=0.034, respectively but there were no significant differences (p>0.05) between gender and mean calories consumed by respondents who ate from the hospital (1996.00±560.31kcal) and those who ate from other sources (2117.50±324.67kcal). In conclusion, the prevalence of malnutrition in this study was high with just a quarter of respondents placed on therapeutic diet, and although they frequently consumed from different food groups, the intake of some necessary micronutrients were still low. Hence, there is need for development and implementation of evidence based interventions that address specific challenges faced by at risk in patients, focusing on personalized care, enhancing hospital food environment and encouraging interdisciplinary approaches among healthcare workers so as to optimize nutrition care.
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    SALT CONTENT, GLYCEMIC INDEX AND LOAD OF COMMONLY CONSUMEDFAST-FOODS IN ABEOKUTA, OGUN STATE, NIGERIA
    (2024-11-20) JOHN, EBENEZER PETER
    ABSTRACT Excessive fats, sugar and salt intake in foods have been implicated in severe metabolic disorders. There has also been enormous growth in the patronage of franchised fast-food centres in Nigeria. This increased accessibility and consumption of high salt and calorie-dense fast-foods has detrimental effects on consumers’ health. Thus, the knowledge of salt content (SC), glycemic index (GI), and glycemic load (GL) of commonly consumed fast-foods in Nigeria can promote healthy food choices. This study was designed to determine the SC, GI, and GL of commonly consumed fast-foods in Abeokuta, Ogun State, Nigeria. The six fast-foods purposively selected for this study were meat pie, chicken pie, pizza, bread, sausage roll, and doughnut, and thus were obtained from six fast-food outlets. Standard analytical procedures were used to determine the proximate, dietary fibre, mineral, and vitamin compositions of the fast-food samples. The salt content of the fast-food samples was determined using a salt metre. The test food samples were administered to 20 healthy volunteers. Blood glucose of the volunteers was measured using a glucometer at 30 minutes intervals for 2 hours. Trapezoidal rule was employed to calculate the incremental area under the curve (IAUC). The GI and GL were also calculated using standard methods. Data were analyzed using frequency, percentage, mean, standard deviation, and Chi-square Test (p≤0.05). Dietary fibre ranges from 0.340±0.014 mg/100g (meat pie) to 2.460±0.042 g/100g (bread). Sausage roll (510.00±2.83 mg) had the highest SC, followed by Pizza (485.50±24.75 mg), doughnut (451.00±2.83 mg/100g), bread (395.00±8.49 mg/100g) chicken pie (382.50±2.12 mg/100g), while meat pie (382.00±4.24 mg/100g) had the least. The iron content of the fast-foods ranged from 4.63±0.02 (doughnuts) to 8.85±0.02 mg/100g (bread). Potassium content ranged from 3.97±0.02 (doughnuts) to 411.20±0.47 mg/100g (chicken pie). Iodine content ranged from 0.69±0.04 (bread) to 6.04±0.10 mg/100g (pizza). Vitamin A content ranged from 0.00±0.00 (pizza) to 0.17±0.07 mcg/100g (doughnut). Vitamin B1 content ranged from 0.03±0.00 (bread) to 0.64±0.00 mg/100g (chicken pie). Vitamin B2 ranged from 0.07±0.00 (bread) to 0.16±0.00 mg/100g (chicken pie). Vitamin B3 content ranged from 0.70±0.03 (doughnut) to 2.95±0.08 mg/100g (chicken pie). Vitamin B5 content ranged from 0.01±0.00 (sausage roll) to 1.07±0.00 mg/100g (meat pie). The GI of the fast-food samples were 43, 26, 32, 24, 33 and 44 for meat pie, chicken pie, pizza, sausage roll, bread and doughnut, respectively. Also, the GL were 15, 5, 10, 8, 114, and 7 for meat pie, chicken pie, pizza, sausage roll, bread, and doughnut, respectively. A statistically significant (p<0.05) association was observed between the subject's family size, monthly income, and IAUC for sausage roll. Religion was associated (p<0.05) with IAUC for bread. Also, religion and family size were significantly (p<0.05) associated with IAUC for doughnut. Frequent consumption of sausage roll, doughnut, chicken pie, and bread might increase an individual's daily salt intake, which could increase cardiovascular disease risk. Chicken pie, pizza, and doughnut possess a low GI and GL; thus, they might not spike up the blood glucose level when consumed in moderate quantities.
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    QUALITY ATTRIBUTES OF SNACK BARS FROM ACHA, AFRICAN YAM BEAN AND DATE
    (2024-11-20) OLADEJI, DEBORAH TOLULOPE
    ABSTRACT Micronutrient deficiencies which are a major issue in many developing nations, permanently impair the physical and mental development of growing children and pregnant mothers. Consuming foods high in naturally occurring compounds like vitamins, minerals, and antioxidants has been shown to boost the immune system. The objective of this study was to assess the quality attributes of snack bars from indigenous food flours; namely, acha (A), African yam bean (AY), date (D) and turmeric. Simplex Centroid mixture design for three independent variables was used to obtain the various ingredient combinations and fourteen experimental runs was generated to investigate the effect of flour blend formulation (25-40% AY, 15-30% A, 45-60% D) on some quality attributes of the snack bars. Data from the experimental runs were analysed using one way ANOVA, regression model and numerical optimisation. The snack bars were analysed for moisture (MC), fat (FC), fibre (FIB), ash (AC), protein (PC), carbohydrate (CHO), iron (FE), zinc (ZN), vitamin B9 (VB9), vitamin C (VC), colour and texture profile using standard laboratory procedures. The range of mean values for MC, FC, FIB, AC, PC, CHO, FE, ZN, VB9, and VC were 13.17–16.44%, 3.78–13.68%, 2.44–6.52%, 2.17–3.33%, 9.05–33.52%, 32.13–64.82%, 0.06–0.11 mg/100g, 0.2–0.32 mg/100g, 4.47–6.82 mg/100g, 3.33–8.11 mg/100g respectively. Numerical optimisation technique was used to obtain the optimum blend of AY40A15D45 and AY25A25.33D49.67 with desirability of 0.777 and 0.537 respectively. The optimised snack bars were analysed for amino acid profile [valine (4.17, 3.84g/100g), threonine (3.01, 2.64g/100g), isoleucine (4.07, 3.35g/100g), leucine (7.37, 6.64g/100g), lysine (3.35, 3.55g/100g), methionine (1.35, 1.25g/100g), phenylalanine (3.92, 4.37g/100g), histidine (2.33, 2.22g/100g), tryptophan (0.76, 0.68g/100g), glutamic acid (11.61, 11.01g/100g), glycine (3.28, 3.42g/100g), alanine (4.58, 4.03g/100g), serine (3.54, 3.09g/100g), proline (3.78, 3.21g/100g), aspartic acid (7.08, 6.57g/100g), arginine (5.16, 4.33g/100g), tyrosine (3.29, 2.71g/100g), cysteine (1.24, 0.95g/100g)], 2,2-Diphenyl-1-picrylhydrazyl (76.67, 81.16%), ferric ion reducing antioxidant power (1.46, 1.52), vitamin B1 (0.66, 0.66 mg/g), B2 (1.14, 0.28 mg/g), E (2.54, 3.29 mg/g), B9 (9.35, 9.89 mg/g), C (10.47, 11.37 mg/g), potassium (2.23, 1.69 mg/100g), sodium (1.51, 1.29 mg/100g), calcium (0.98, 1.38 mg/100g), magnesium (0.61, 0.81 mg/100g), phosphorus (32.18, 36.16 mg/100g), iron (1.61, 1.89 mg/100g), and zinc (1.47, 1.28 mg/100g) respectively in addition to proximate analysis; MC 11.82, 13.63%, FC 8.81, 11.02%, FIB 9.28, 10.31%, AC 1.21, 1.23%, PC 22.52, 18.43% and CHO 46.33, 45.38% respectively, colour (lightness 20.81, 20.62; redness 5.40, 5.79; yellowness 5.82, 4.85), texture profile analysis; hardness (231.75, 314.25N), chewiness (213.00, 294.50), stringiness (7.76, 7.20), resilience (0.02, 0.02), gumminess (221.00, 302.51), springiness (0.96, 0.98) and cohesiveness (0.94, 0.95) respectively. The optimised snack bars had overall acceptability of 6.58 and 6.68 respectively. In conclusion, snack bars made from the optimum ratio of African yam bean, acha, dates and turmeric have an improved nutritional composition due to their richness in micronutrients, which helps reduce micronutrient deficiency while improving consumers' health by providing a more nutrient-dense snack option.
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    DRUG ABUSE AND ALCOHOL CONSUMPTION AMONG SECONDARY SCHOOL MALE STUDENTS IN ABEOKUTA SOUTH LOCAL GOVERNMENT AREA, OGUN STATE
    (2024-12-15) OLORUNISOLA, SUCCESS OBALOLUWA
    ABSTRACT Drug abuse and alcohol consumption is increasingly recognized as a critical social issue with widespread consequences affecting various aspects of individual and community lives. This study investigate the prevalence, contributing factors, consequences, as well as preventive strategies to curb drug abuse and alcohol consumption among secondary school male students in Abeokuta South Local Government Area, Ogun State. The research adopts a descriptive quantitative design to select 394 respondents from public secondary schools in Abeokuta South LGA. Data wascollected through a standardized questionnaire from similar and past studies. Result shows that majority (46.0%) of the respondents were between 11 and 20 years predominantly (73.1%) Yoruba and from Nuclear family (63.4%). Data was analyzed using descriptive and inferential statistics. Findings indicate a low prevalence of substance use (59.6%), one-third of the respondents were at risk of alcohol consumption, history of mental health issues (X̄=1.47) emerged as the most significant contributing factor. The study also found significant adverse effects of substance use on interpersonal domain of the respondents (X̄=1.66). Awareness on drug abuse and alcohol consumption ranked the highest (73%) and a significant positive relationship (r = 0.657, p < 0.05) between drug abuse and alcohol consumption was found. The study conclude that a low prevalence of drug abuse and alcohol consumption exist among the respondents, however, one-third are at risk. It is therefore recommended that targeted intervention to address at risk students should be formulated.
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    DIET QUALITY AND NUTRITIONAL STATUS OF PATIENTS WITH CO-EXISTENCE OF DIABETES AND HYPERTENSION ATTENDING THE HEALTHCARE FACILITIES IN OGUN STATE
    (2024-12-20) AKINWANDE, FOLASHADE MUFTIHAT
    ABSTRACT Non-communicable diseases risk factors, such as obesity, hypertension, diabetes, and metabolic syndrome, have significantly increased worldwide, contributing to higher mortality rates. Identifying optimal dietary patterns for the prevention and management of diabetes in patients with co-existing hypertension has become a public health priority. This study was designed to assess the diet quality and nutritional status of patients with co-existence diabetes mellitus and hypertension attending selected hospitals in Abeokuta, Ogun State. A cross-sectional design was employed for the study. A total of 390 respondents were randomly selected from the Federal Medical Centre, Sacred Heart Hospital, and General Hospital Ijaiye in Abeokuta. A structured interviewer-administered questionnaire was used to collect data on the respondents’ socio-demographic and socio-economic characteristics, Anthropometric measurement was taken using standard procedures. Body Mass Index (BMI) and Waist-Hip ratio (WHR) were calculated following World Health Organisation protocol. Blood pressure (BP), Fasting Blood Glucose (FBG) and Glycated Hemoglobin (HbA1c) were determined using standard clinical laboratory. Dietary intake was assessed using 24-hour recall and analysed to determine nutrients intake and diet diversity. Adequacy of the nutrient was calculated by comparing the nutrient intakes with recommended dietary allowance. Diet Quality Index-International (DQI-I) questionnaire was used to assess diet quality and categorized as low (< 35), average (35-70) and high (≥ 70). Data were analysed using frequency, mean, median, interquartile range, standard deviation, percentages, Chi-square, analysis of variance and Pearson’s correlation were used to examine relationship between variables at p < 0.05. Results showed that 69.92% of respondents were female, majority (79.59%) of respondents lived in urban areas, 31.06% were within the average age range of 55-64 years. About 53.82% had tertiary education, and 19.64% earned within ₦50,001 - ₦100,000 monthly. The prevalence of overweight and obesity were 27.74% and 3.25%, respectively, the mean WHR was 0.94±0.26 and the mean BP was 127/80. The mean FBG and HbA1C were 131.61±56.78 and 10.02±3.34 respectively. The mean WHR and BP were higher in males (0.95 ± 0.29; 132/81 mmHg) compared to females (0.93 ± 0.24; 126/79 mmHg). The mean FBG level was higher in females (71%) compared to males (29%). About 79.39% of respondents had a high dietary diversity. The best DQI score was adequacy (17.92±7.02), and weakest was overall balance (5.48±1.38). Generally, respondents had inadequate macronutrients intake. However, almost two-third of the males and females had excess carbohydrate intake. Most of the respondents had inadequate intakes of micronutrients. However, vitamins A, B3 and B12, and Iron intake were excess in males.A significant (p ≤ 0.03) association was found between BP and DQI, FBG was significantly (p=0.02, r= -0.13) correlated with IDDS. The DQI was significantly (p ≤ 0.05) associated with BMI and WHR. Unhealthy dietary intakes were observed and low diet quality was prevalent among the respondents. Dietary intervention to promote adequate nutrient intakes and diversity is essential to improve the nutritional status of patients with co-existence of diabetes and hypertension.
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    DIETARY ASSESSMENT, NUTRITIONAL BIOMARKERS AND PREVALENCE OF METABOLIC SYNDROME AMONG ADOLESCENTS IN GUSAU URBAN AREA, ZAMFARA STATE
    (2024-12-20) ITIAT, JOSEPH FRANCIS
    ABSTRACT There is an increasing prevalence of metabolic syndrome among adolescents globally. In Nigeria, early detection using nutritional biomarkers; serum uric acid (SUA), serum sodium-to-potassium ratio (Na:K) and serum albumin (SALB) may be a promising and preventive measure in nutrition sciences. This study investigated the dietary assessment, nutritional biomarkers and prevalence of metabolic syndrome among adolescents in Gusau urban area, Zamfara State. The study is cross-sectional in design, where 400 respondents wereselected from 6 private and 5 public secondary schools in Gusau Urban Area, Zamfara State using stratified proportionate and random sampling techniques.Nutrient intake was assessed using 24-hour dietary recall questionnaire. Food consumption pattern was assessed using food frequency and diet history questionnaires. Anthropometry was assessed using standard instruments and biochemical parameters (nutritional biomarkers and metabolic syndrome components (MetS); blood pressure, fasting blood glucose (FBS), total cholesterol (TCH), triglycerides (TRIG), high density lipoproteins (HDL) and low lipoproteins (LDL) were measured using standard methods. BMI-for-Age was calculated using WHO AnthroPlus. Nutrient intakes were obtained from the 24-hour diet recall using NutriSurvey software. Data were analysed using frequency counts, percentages, mean and standard deviation. Pearson’s bivariate correlation and multiple linear regression models were used to test for association among variables at p≤0.05. Results showed that 58.5% of respondents were within 15-19 years, 68.25% were males. The mean energy intake for males and females were 1442.55kcal and 1326.5kcal, and 1605.37kcal and 1479.59kcal, respectively for adolescents of 10-14, and 15-19 years. Sixty-eight percent of the respondents ate thrice a day. Pap was the most consumed for breakfast. Cereals were the most consumed food group. Mean MetS components and nutritional biomarkers were within the normal range except Na:K ratiowhich was elevated among females 10-14 years. The overall prevalence of MetS was 3.0%. Carbohydrate correlated positively with diastolic blood pressure (DBP) (r=0.239) in males and females 10-14 years.Females 10-14 years had 5.3% obese (≤+3SD) BMI-for-Age. SUA was positively correlated with LDL (r=0.548) and TCH (r=0.360) in males 10-14 years, with a positive relationship with SBP (r=0.391) and DBP(r=0.336) in females (10-14). In males 15-19 years, SUA had a positive relationship with HDL (r=0.337), TRIG (r=0.333) and TCH (r=0.484). Serum sodium-to-potassium ratio correlated positively with LDL(r=0.268). Serum albumin correlated with TRIG (r=0.371) and TCH (r=0.358). Serum uric acid predicted elevated LDL at 12% variation with (p≤0.01) level, R2=0.120, F(8.994).201. Serum uric acid and albumin predicted elevated TRIG at 10.6% variation with (p≤0.03) and (p≤0.01) level. R2=0.106, F(7.854).201 and TCH at 17.2% variation with (p≤0.01) level. R2=0.172, F(13.665).201, respectively. There is a significant (p≤0.05) relationship between nutritional status, nutritional biomarkers and metabolic syndrome components. Serum uric acid and albumin are predictors of metabolic syndrome in adolescents. Diet and lifestyle as modifiable factors should be the pivot for nutrition education intervention for adolescents.
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    COMPARATIVE STUDY OF THE NUTRITIONAL STATUS AND DIET QUALITY OF ADOLESCENTS IN SELECTED GOVERNMENT-OWNED AND PRIVATE BOARDING SCHOOLS IN OGUN STATE.
    (2024-12-20) ENIDUNNI SIMILOLUWA. A
    ABSTRACT This study was carried out to assess and compare the nutritional status and diet quality of adolescents in selected government-owned and private boarding schools in ogun state. A total of 248 adolescents [public (123) and private (125)] were selected from 5 public and 3 private secondary schools using multistage sampling techniques. Data were collected on socioeconomic and demographic characteristics, food consumption pattern, anthropometric measurement and nutrient intake. Data collected were subjected to descriptive and inferential statistics. Data were analyzed using Total Diet Assessment, Anthro-plus software and the Diet Quality Questionnaire Indicator Calculator. Results showed that majority (64.9%) of the adolescents were between 15 – 18 years, private schools respondents consisted of 56 male and 69 female adolescents while public schools consisted of 56 male and 67 female adolescents. The median energy intake of female(F) and male(M) adolescents in public school was 1657.35 ±335.03kcal and 1652.85 ± 278.47kcal while for those in private schools was 2567.07 ±543.76(F) and 2628.81±550.69(M). The mean protein intake of female and male adolescents in public schools were 44.30± 15.86g and 42.52 ± 12.57g while for those in private schools were 78.56± 16.60g(F) and 77.26 ± 13.26g(M). Public schools adolescents consumed significantly less (p<0.05) energy and nutrients than those private schools. A higher proportion of private schools adolescents consumed fast foods(p<0.05) and red meat (p<0.05) while a larger proportion of public schools adolescents consumed more natural foods(p<0.05) and fruits(p<0.05). The waist circumference, hip circumference, and waist-hip ratio of both types of schools were below WHO 2008 cutoff marks for abdominal obesity. There were more private schools respondent with normal BMI-for-age, while public schools had more underweight(1.2%) and overweight (1.6%) adolescents. Public schools adolescents had a slightly higher (9.4) Global Dietary Recommendations (GDR) score than (9.0) private schools adolescents, private and public schools adolescents had the same NCD protect score of 2.9. Private schools adolescents however had an higher (2.9) NCD (non-communicable disease) risk score than those (2.5) in public schools. An higher percentage (84%) of female private schools adolescents met the Minimum Dietary Diversity for Women (MDD-W) while only (50%) of female adolescents in public schools met the MDD-W. The dietary diversity score of adolescents in private schools (5.8) were also higher than those in (5.0) public schools. Private schools adolescents only showed a significant association (P ≤ 0.05) between Waist to Hip ratio and nutrient intake and there was no significant association (P ≤ 0.05) between other variables, while public schools adolescents, adolescents showed a significant association (P ≤ 0.05) between BMI-For-Age and nutrient intake and Waist to Hip ratio and nutrient intake and no significant association (P ≤ 0.05) between other variables . Therefore, the study concluded that an higher percentage of public school adolescents suffered from under-nutrition and over-nutrition, with almost all private school respondent being of normal range. The under-nutrition and over-nutrition occurring in public schools can be improved by implementing a standardized menu across all government-owned public schools.
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    PREVALENCE, ASSOCIATED FACTORS AND PREVENTION STRATEGIES OF GAMBLING AMONG YOUNG PERSONS IN ODEDA LOCAL GOVERNMENT, OGUN STATE, NIGERIA
    (2024-12-20) SARAFADEEN, ABISOLA RUKAYAT
    ABSTRACT The act of staking money or valuables on an unpredictable result in the hopes of gaining additional cash or merchandise is referred to as gambling. A substantial portion of youth engages in various forms of gambling. This research project therefore explores the prevalence, associated factors and prevention strategies of gambling among young persons in Odeda LGA. A multi-stage sampling procedure was used to select 395 respondents and a well-structured and standardized questionnaire was used to elicit information from them. Data collected were analyzed with SPSS for descriptive and inferential statistics. The result showed that 205(51.2%) were male, 244(61%) were between the age of 18-23, 227(56.8%) respondents were students, 240(60%) were persistent gamblers and 203(59.7%) do not wish to stop gambling. Gambling was prevalent among slightly above average of the respondents 202(51.2%). Majority of the respondents 136(34.09%) were moderately knowledgeable about Gambling and its consequences. Medium for gambling include borrowing money or sold anything to gamble which ranked first (X=3.04). Biological/genetic factor (X=3.86) ranked first in the associated factors to gambling and Setting budget limit (X= 2.81) was identified as the highest preventive measures employed by the respondents. Gender (r= -0.242) and Age (= 0.026) were significant predictors of Gambling prevalence. Employment status (r=0.132), Marital status (r=-0.164) and Moral perception to betting (r= 0.90) were significant predictors of associated factors to Gambling. The study concludes that Gambling was prevalent among the respondents however, gamblers employed some preventive measures in controlling its addiction. It is therefore recommended that targeted interventions aimed at reducing prevalence of gambling and preventing addicted gamblers to stop chasing losses should be formulated and implemented among young persons in the study area.
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    HAUSA WOMEN’S HEALTH PATTERN AND BARRIERS TO HEALTH CARE UTILIZATION IN SABO AREA OF ABEOKUTA
    (2025-07-03) OYEWOLE, OLAMIDE TOSIN
    ABSTRACT Maternal mortality remains unacceptably high in Nigeria with existing maternal health interventions, therefore this study often focussed generalized on health care and failed to consider the unique cultural and socio-economic barriers that influence Hausa women's healthcare decisions. This research work adopted a descriptive research design, which involves the collection of data from 150 respondents, using a well-structured and standardized questionnaire, A multi-stage sampling method was used to select the respondents. The data collected was analyzed using a descriptive statistical tool and Pearson Product Moment Correlation to test the hypotheses stated in the research. The results of the study indicated that in terms of age distribution, majority 33 (22%) were between 31-35years' on marital status 97 (64.7%) were married, majority 54 (36%) have no formal education. Findings indicated a selective pattern of health among the respondents with sleep problems (x̄= 2.64) ranked 1st, Somatic (x̄=2.41) ranked 2nd and depressed mood (x̄=2.25) ranked 3rd respectively. Findings also assessed the barriers to healthcare utilization, respondents identified a wide range of challenges, categorized into individual/family related barriers (x̄=2.03), health care sector- related barriers (x̄=1.94) and personal related barriers (x̄=1.91). In conclusion, the study established that age, health patterns and perceived barriers to health utilization are interrelated. Overall, the study highlights the critical need to address not just structural deficiencies but also socio-cultural and personal factors to improve healthcare access and health outcomes of the respondents. Therefore, targeted interventions should be designed for vulnerable subgroups, such as older adults and those with low educational attainment, focusing on preventive care, mental health support and guidance on navigating healthcare services effectively. Word Count: 323 words Keywords: Hausa women, health patterns, barriers, healthcare, utilization, access to care, Sabo, Abeokuta.