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Browsing Articles by Author "Awogbenja, Makanju Dehinde"

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    Assessing the Infant Feeding Practices among Lactating Mothers in Ekiti East Local Government Area, Ekiti State, Nigeria.
    (Department of Home Science and Managament, Nasarawa State University, Keffi, 2020-06-30) Awogbenja, Makanju Dehinde; Ojo, C.A.; Egbewole, O.B.
    The objective of this study was to assess the infant feeding practices among lactating mothers with children aged 6-24 months old attending six Primary Health Care (PHC) facilities in Ekiti East Local Government Area of Ekiti State, Nigeria. This study was cross-sectional in design while questionnaires and interview methods were used to gather information from the respondents. Two hundred mothers attending post-natal clinics were randomly selected. Data were analyzed statistically using frequency, percentages and correlation. Statistical Package for Social Sciences (SPSS) version 20 was used for the analysis and p- values <0.05 was considered statistically significant. The result showed that majority (70.5%) of respondents were between the age of 21-30 years and 90.5% had secondary school education and above. The result further indicated that 99% of children assessed were breast fed, 64% of the mother-initiated breast feeding within one hour of delivery, 79% breast feed their babies on demand while 26.5% of mothers bottle fed their children. More than one- third (35.5%) of the respondents introduced complementary foods before 6 months while 62.5% of mothers weaned their infants with pap prepared from sorghum, millet and guinea corn. The results further showed that majority (58.5%) of the respondents wash their hands before preparing foods as part of hygiene practices in food preparation. Correlation between level of education and breastfeeding initiation, breastfeeding frequency and age of introduction of food were positive with 0.009, 0.104 and 0.089 respectively. Infant feeding practices is still poor among the mother studied with bottle feeding remaining a big challenge. Therefore, awareness creation on the benefits of good infant feeding practices should be intensified.
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    ASSESSMENT OF NUTRITIONAL STATUS IN UNDER FIVE CHILDREN ATTENDING CHILD WELFARE CLINIC, IN ABEOKUTA SOUTH LOCAL GOVERNMENT AREA, OGUN STATE, NIGERIA.
    (Department of Home Sciences and Management, Nasarawa State University Keffi., 2015-09-26) Awogbenja, Makanju Dehinde; Abimbola, Adelakun
    This study was conducted in Abeokuta South Local Government of Ogun State to assess the nutritional status of under- five children. A structured questionnaire was used to obtain information from caregivers (parent or guardian) of 150 randomly selected children of six to fifty-nine months attending child welfare clinics. Data were analyzed using SPSS version 16 and “Epi Info ” (version 6.0) software. The nutritional status of the children was assessed using a weight-for-age z-score based on the World Health Organization 2007 cutoff points, in which any child with a z-score of <-2 is considered to be malnourished. This study reveals that stunting was the most prevalent under nutrition problem among the children with 98.5%, 98.8% of male and female, respectively found to be stunted. More than one-third (38.2%) of male respondents were found to be severely underweight (low weight for age) while only 28.87c of the female were underweight. There was no significant difference in the prevalence rate for underweight and stunting between males and females (p=0.315. p=0.915) respectively. However, the percentage of underweight children was slightly higher among males (38.57c) compared to females (28.87o). There was a significant relationship established between mother's occupation and underweight, with p=0.060 but no significant association was shown between underweight and mother education (p=0.768). The study shows that childhood malnutrition is still a public-health concern in Abeokuta South Local Government Area. Keywords: Pre school, Nutritional status, underweight, stunting.
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    Chemical Functional and Sensory Properties of Complementary Diets from Blends of Fermented Millet (Penniselum glaucum) with Groundnut (Arachis hypogeae) and Moringa oleifera Seed Flours
    (Department of Home Science and Management, Nasarawa State University Keffi, 2020-07-06) Awogbenja, Makanju Dehinde; Oluwatooyin, Faramade Osundahunsi; Tayo, Nathaniel Fagbemi
    Malnutrition resulting mostly from poor infant feeding practices is a major public health problem in Nigeria. This study evaluated the nutritional and functional properties of flour blends prepared from fermented millet, groundnut and Moringa oleifera, as well as attributes of the gruel obtained from the composite flour. Seven blends were formulated using NutriSurvey for Linear Programming Software and compared with Ogi (traditional complementary food) and cerelac (commercial flour). Data were analyzed using statistical packages, means values separated using Ducan’s New Multiple Range (DNMR) test at P<0.05. Protein, fat, fibre and ash content of the formulated samples ranged from 18.18-20.46, 10.89-20.72, 3.44-3.89, and 1.62-3.30g/100g, respectively, and all were significantly higher (P<0.05) than in ogi (7.08, 5.61, 0.92 and 1.18), while energy values (Kcal/100g) ranged between 427.17 and 481.16. Calcium, phosphorous, zinc and iron content of the formulated samples were significantly higher P<0.05) than in ogi, but lower to cerelac. Bulk density, water absorption capacity, least gelation and swelling capacity of the blends ranged from 0.75-0.81g/ml, 2.81-4.24ml/g, 12.33-18.67% and 3.01-5.91% respectively. Sensory evaluation indicated that the samples were highly rated (P 0.05) with sensory scores of above 5.00 for all the sensory attributes investigated. The study shows that the formulated samples are of high nutrient dense products and possess good functional and sensory properties which are needed for the production of complementary foods for infants and older children.
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    Comparative evaluation of the nutritional and sensory quality of different brands of orange-juice in Nigerian market
    (Department of Home Science and Managament, Nasarawa State University, Keffi, 2013-10-31) Joel, Ndife; Awogbenja, Makanju Dehinde; Zakari, Umaru
    The physico-chemical properties, vitamins, minerals, microbial and sensory qualities of four different brands of orange-juice (samples A, B, C and E) in the Nigerian market were evaluated to determine their overall quality. Results of the physico-chemical properties obtained showed the following range of values for acidity (0.40 - 1.06%), total solids (5.50 - 11.80%), total sugar (9.15 - 13.39%) and fruit juice content (14.28 - 45.63%). The sweetness index for the juice samples A, B, C and D were 11.0, 9.66, 8.65 and 7.80, respectively. Sample D had the highest benzoic acid content of 217.21 ppm as preservative. The vitamin and mineral contents vary among the different orange juice samples. Samples D and B had the highest contents of vitamin A (140.12 IU) and C (42.57 mg), respectively. While samples A and C had the lowest values for potassium (119.10 mg) and sodium (5.65 mg) contents. The viable microbial counts for the juice samples were very low (1.0 x 102 to 5.2 x 102 cfu/100ml). There were no coliform contaminations in all the samples. Sample D was adjudged the best in overall acceptance (8.45). Generally, the juice samples were within the regulatory specifications, and are fit for consumption
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    EFFECT OF OIL PRE-TREATMENTS ON THE STORAGE QUALITY OF CHICKEN FRESH SHELL-EGGS
    (Department of Home Science and Managament, Nasarawa State University, Keffi, 2020-08-01) Joel, Ndife; Awogbenja, Makanju Dehinde; Ama, U.I.
    Shell eggs undergo significant quality deterioration during storage. Inexpensive, yet effective methods for their preservation are needed. The effect of oil pre-treatments on the quality of stored fresh shell-eggs was studied. These involved coating with cold vegetable oil (COTE), antibiotics in oil (AOTE), and hot oil treatment (HOTE), while untreated eggs served as control (UNTE). The stored eggs were analyzed for their physical, nutrient, functional, microbial and sensory properties. The results showed a significant (p< 0.05) reduction of egg weight in UNTE (59.13-50.63g), with increased airspace (1.10-3.80mm) compared to untreated eggs. Among the treated eggs, COTE had the highest reduction in haugh units (85.10-65.28) and UNTE had lowest moisture content (43.25%).The protein content of UNTE (21.43-16.31%), and pretreated eggs (22.04-19.10%) decreased at the end of storage. The decline in foam (101.10-9.33%) and emulsifying (45.00-24.52%) properties were more severe in the control (UNTE). Coliforms were detected in UNTE and COTE (< 101Cfu/ml)) at the end of egg storage. The overall sensory acceptability showed preference for COTE (5.75) and AOTE (5.25) egg samples. Treatment with cold vegetable oil gave the best protective effect in most parameters evaluated
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    Formulated from Blends of Millet (pennisetum), Groundnut (Arachis hypogea) and Moringa oleifera.
    (Department of Nutrition and Dietetics, Nasarawa State University Keffi., 2017-03-11) Awogbenja, Makanju Dehinde; Hassan, A.; Alabi, M.O.
    Malnutrition is one of the major problems facing infants and young children in Nigeria. Local food materials are of low-cost and yet provide essential nutrients required for successful recovery of children with moderate malnutrition. Formulate and evaluate the nutritional characteristics, sensory and microbiological qualities of complementary foods from blends of Millet, Groundnut and Moringa oleifera. Blends of millet, groundnut and Moringa at 60:40:0, 60:35:5, 60:30:10, 60:25:15 and 60:20:20 were used to produce complementary foods using locally adaptable process. Products were analyzed for proximate and minerals content as well as sensory and microbiological qualities using standardized methods.Moisture, Crude Protein, Ash and Energy values were in the range of 12.01± 0.50 to 19.17± 0.76g/100g, 8.42±0.14 to 15.83±0.13g/100g, 8.33±0.29 to 15.29g/100g and 1706.4 to 2927.1 Kcals respectively. Calcium, Magnesium, Iron and Zinc contents were in the range of 30.15±0.01 to 34.35±0.01mg/100g, 83.43±0.10 to 90.09±0.01mg/100g, 3.08±0.03 to 4.07±0.02mg\100g and 3.16±0.02 to 4.05±0.01mg/100g respectively. Microbial determination showed no presence of Salmonella and Shigella in all the samples but Staphylococcus sp pans Escherichia were detected in some of the samples. Sensory evaluation showed the formulated blends preparation to have good acceptability. The study showed that feeding infants with improved complementary foods like formulated foods would improve their nutrition status.
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    PRODUCTION AND EVALUATION OF COMPLEMENTARY FOOD FROM BLENDS OF PEARL MILLET (PENNISETUM GLAUCUM), TIGERNUT (CYPERUS ESULENTUS L) AND CRAYFISH (PROCAMBARUS CLARKII)
    (Department of Home Science and Managament, Nasarawa State University, Keffi, 2020-06-11) Awogbenja, Makanju Dehinde; Joel, Ndife; Daniel, B.A.; Zakka, A.K.
    The consumption of appropriate complementary foods has been recommended by nutrition experts for the development of infants and young children. This study aimed to determine the nutrient composition of complementary foods formulated from pearl millet, tiger-nut and crayfish flour. The complementary foods was formulated in the following proportions:100:0:0; 70:20:10; 60:30:10; 50:40:10 and 50:50:0 respectively. The formulated foods were evaluated for proximate, minerals, microbiological and sensory attributes using standard methods. The proximate analysis revealed that protein, fat, ash ,crude fibre, carbohydrate and energy content ranged from 13.13-20.68%, 9.44-13.50%, 2.17-4.33%, 1.03-2.91%, 55.02-62.02% and 386.48-424.30kcal respectively while calcium, iron and zinc contents ranged from 20.45-30.92 mg/100g, 3.71-6.42mg/100g and 4.42- 11.18g/100g respectively. The results indicated that the Total Essential Amino acid( TEAA) ranged from 29.88 to 38.37g/100g of protein while the Biological Value (BV) ranged from 53.04 to 71.85%. The PercentageTotal Essential Amino acid/ Total amino acid (%TEAA/TAA) of the formulated samples ranged from 37.86-39.85% which were higher than 30.1g/day recommended value by Food and Agriculture Organization/World Health Organization(FAO/WHO) and also higher than 36% considered as adequate for an ideal protein for infant. Microbial determination indicated that there was no coliform and Escherichia coli presence in the samples. Sensory evaluation showed that the formulated food samples have good acceptability with sample E(50:50:0) as the most accepted. The results showed that an acceptable complementary food can be developed from a combination of millet, tiger-nut and crayfish flour blends which would provide both macro and micro nutrients that is sufficient or adequate to support growth and development of infants and young children samples.
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    Production and Quality Evaluation of Probiotic Beef Sausage
    (Department of Home Science and Managament, Nasarawa State University, Keffi, 2019-06-15) Joel, Ndife; Offor, Nelly; Awogbenja, Makanju Dehinde
    Background and objectives: The growing concern of consumers regarding food health and safety issues has led to the development of products that promote health and well-being beyond its nutritional effect. The objective of this study was to develop fermented sausages, incorporating probiotic bacteria as well as determine the viability, bio-chemical qualities and acceptability of the sausage. Materials and Methods: Fermented Sausages were produced from beef with the addition of Lactobacillus acidophilus (L. acidophilus) and Streptococcus thermophilus (S. thermophilus) as probiotics. The quality was compared with control fermented beef sausage, without the addition of probiotics. Both sausage samples were stored at 10-15EC for 10 weeks. The chemical properties, microbial quality, probiotic viability and sensory acceptance of the sausages were evaluated. Results: The results of the chemical composition showed that the probiotic sausages had higher protein (30.28%), ash (11.07%) and carbohydrate (19.02%) contents and lower moisture (31.80%) and fat (7.90%) values than the non probiotic sausage (CS). The pH ranges of the probiotic sausage (5.34-4.11) and control sausage (5.88-5.70) decreased during storage. The percentage lactic acid content of the probiotic sausage was higher (1.35%) than that of the control sausage (0.761%) after storage. The total bacterial counts increased for both probiotic sausage (5.40-7.80 log CFU gG1) and control sausage (8.11-9.10 log CFU gG1) during storage. The probiotics were viable in the fermented sausage during storage with higher population in probiotic sausage (5.98-9.32 log CFU gG1) than that of the control sausage (2.48-2.65 log CFU gG1). The sensory preference evaluation revealed that probiotic beef sausage was more preferred in terms of texture, colour, taste and overall acceptability. Conclusion: The use of probiotic bacteria (L. acidophilus and S. thermophilus) in the production of dry fermented sausage would be beneficial in the meat industry as probiotics delivery vehicles.
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    Protein Quality Evaluation and Haematological Parameters of Rats Fed Compmementary Diets Prepared from Pearl Millets (Penniselum glaucum), Groundnut (Arachis hypogeae) and Moringa oleifera
    (Department of Home Science and Managament, Nasarawa State University, Keffi, 2019-01-11) Awogbenja, Makanju Dehinde; Osundahunsi, O.F.; Fagbemi, T.N.
    The aim of the study was to determine protein quality and hematological parameters of complementary diets prepared from Millet, Groundnut and Moringa oleifera by feeding albino rats. A basal diet (Nitrogenfree) was formulated along with four different 10% protein diets and cerelac as control. The 30 weanling rats used in the experiment were divided into 6 groups of 5 rats each, and each group was allotted to the different diets. The Biological value (70.74 - 78.29%), true protein digestibility (65.03-66.03%), protein efficiency ratios (2.79 -3.94) and and Protein retention efficiency (70.88-79.52) of formulated complementary diets were found to be significantly (P<0.05) higher compared to Ogi (BV=17.64%, TPD=14.78%, PER=1.52, PRE =22.88), but, these values were found to be lower than Cerelac values (BV= 81.71%, TPD=70.6%, PER=4.50, PRE= 63.68). The result showed that the hematological parameters(packed cell volume, red blood cells and hemoglobin) of rats fed the formulated diets were within the normal range. The result for erythrocytes sedimentation rate (ESR), monocytes, basophils, mean cell heamoglobin concentration (MCHC), mean cell heamoglobin (MCH) and mean cell volume (MCV), showed there were no significant difference observed between the values of animals fed with the formulated diets and control food samples (ogi or Cerlac) (p<0.05). The weight gained by the organs (heart, liver, spleen and kidney) of animals fed with the experimental complementary food samples were observed to be significantly higher than those animals placed on ogi, but found to be lower than those rats fed with Cerelac (p<0.05). In the overall, the rats fed with formulated diets showed good growth and development, with no adverse biochemical or hematological effect and therefore maybe used as an ideal weaning food to improve the nutritional status of children.
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    Proximate and mineral composition of some commonly consumed traditional foods/dishes in Nasarawa state, Nigeria
    (Department of Home Science and Managament, Nasarawa State University, Keffi, 2021-09-09) Awogbenja, Makanju Dehinde; Celestine, Adebimpe Ojo; Winner, Paul Shekwonigaza; Peace, Osabo
    Traditional foods are recognizable specific cuisine or food peculiar to a particular ethnic group, locality or society. Traditional foods are not only consume for their nutritional values but also for their medicinal and socio-cultural significance. However, information on the nutrient compositions of some of these indigenous dishes are not yet documented. This study is aimed at evaluating the proximate and mineral composition of commonly consumed traditional foods in Nasarawa state Nigeria. A cross sectional survey was adopted and recipes were collected across the ethnic groups for the commonly consumed traditional foods in Nasarawa state. The recipes of ten (10) commonly consumed traditional dishes were standardized in the laboratory, prepared and evaluated for proximate and mineral composition using standard procedures of analyses. The result shows that Moisture content of the foods ranged from 13.39 to 5.78g /100g, Crude fibre content was from 19.45 to 2.93g /100g, Crude protein ranged from 24.22 - 5.43g /100g, Crude fat 30.32 - 0.92g /100g and Ash 9.84 - 3.82g/100g, Carbohydrate content ranged from 57.31 - 27.17g /100g and the energy value content ranged from 458.63 - 326.68g /100g. The results of mineral composition further reveal that sodium ranged between 126.00 and 32.00ppm /100g, potassium between 22.36 and 6.72ppm /100g, calcium between 2.08 and 0.64ppm/100g, phosphorus between 2.17 and 0.80ppm /100g, Magnesium 7.25 and 2.74ppm /100g), while the values for iron, zinc and copper ranged from 4.74 to 2.32ppm /100g, 1.55 to 0.09ppm/ 100g and 20.49 to 0.17ppm /100g respectively. Conclusively, the consumption of these foods will help reduce the high level of non-communicable chronic diseases as they are gotten from natural sources.