College of Food Sciences & Human Ecology

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    EFFECTS OF CONSUMING MUSHROOM-BASED DIETS ON VITAMIN D DEFICIENCY-AN ANIMAL BASED STUDY
    (2025-05-12) AJUZIE NNENNA CHOICE
    ABSTRACT Vitamin D is a fat-soluble micronutrient that is important for calcium and phosphorus absorption, bone development, and immune function. It has become a global public health concern due to insufficient sun exposure, making dietary sources very important. This study aimed to assess consumption pattern, knowledge and awareness of mushrooms among pregnant and lactating mothers and evaluate the effectiveness of consuming mushroom based diets on vitamin D deficiency (VDD). Cross-sectional survey among 230 randomly selected pregnant and lactating mothers attending selected tertiary hospitals in Ogun and Lagos States were conducted on mushroom consumption pattern, knowledge, awareness using validated questionnaires. Four most consumed mushrooms were used to formulate four diets using a blend of 62.5g mushrooms; 15.5g millet, 14g soybean, 4g oat, and 4ml vegetable oil were homogenized and blended. Samples of mushrooms and formulated diets were analyzed for nutrients, anti-nutrient, and microbial composition using standard procedures. The VDD induced rats were exposed to formulated diets and VD-tablet (5µg, 10µg, 15µg, and 20µg) and sunlight (120 minutes/day) and 1 group of VDD induced and non-induced rats fed 60g of rat pellet were used as control groups using randomized control design. Rats were fed for four weeks before induction of pregnancy and gestation lasted for 21 days. Weight, blood glucose and pressure were monitored weekly. All rats and pups were sacrificed after delivery following standard procedures. Blood sample were analyzed for calcium, phosphorus, parathyroid hormone, protein and lipid profiles using standard biochemical procedures and internal organs were examined for histological features. Data were analyzed using frequency, mean and standard deviation and t-test. Two-third of respondents were aged 26–35 years, with 50% were in second trimester. Most consumed mushrooms were Oyster (41%), Milky (26.5%), Shiitake (21.8%), and Wood Ear (10.6%). Majority (77.1%) of the respondents have never eaten mushroom,62.9% had poor knowledge and 58.3% were aware of mushroom. Oyster mushroom contained the highest VD (161.42µg/100g), calcium (116.21mg/100g), and phosphorus (3.43mg/100g) contents, while Milky mushroom had the highest protein (24.17g/100g) content. Oyster mushroom-based diet had the highest VD (140.05µg/100g), protein, calcium, iron, iodine, folate, and β-carotene. All samples had permitted levels of oxalate, phytate, tannin, saponin lectin. Only Shiitake-based diet had low level of E. coli. Rats fed with mushroom-based diet and VD-tablet showed significant (p<0.005) improvement in serum VD, weight, glucose, blood pressure, calcium, phosphorus, Parathyroid hormone, cholesterol, high density lipoprotein, protein levels compare to positive, negative control and sunlight exposed rats. The VD tablet groups had excess serum VD level. Rat Pups exposed to sunlight, mushroom-based diet and positive control had normal birth weights and serum VD levels when compare to pups from the VD drug and negative groups. Histological results showed restored liver, kidney, heart, brain and placental structures of sunlight exposed, fed mushroom-based diet and VD tablets groups when compared positive and negative control groups. In conclusion, mushroom-based diets (Oyster and Milky mushrooms) effectively improved VD status without the risk of toxicity. These diets are recommended as safe, nutrient-rich alternatives for managing VDD during pregnancy and lactation.
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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.
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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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    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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    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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    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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    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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    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.