Department of Home Science And Management

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    COMPARATIVE EVALUATION OF CONSTRUCTION QUALITY OF IMPORTED READY-TO-WEAR AND NIGERIAN MADE EMBROIDERED GARMENTS (KAFTANI)
    (Department of Home Science and Management, Nasarawa State University, Ke, 2011-02-01) Shailong, C. N.; Gyang, K. S.
    The research compared the quality of embroidered kaftani made in Lafia, Nasarawa state, Nigeria and those imported from outside Nigeria. Purposive sampling technique was used to select 20 Nigerian- made and 4 imported ready-to-wear kaftani. Two instruments, observation guide and construction quality criteria charts were developed and used to guide the study. Five judges, experts in quality control assessed the construction quality attributes of sampled kaftani using international standard standards. The judges found that Nigerian-made embroidered kaftani had lower construction quality than the imported ready-to-wear counterparts. Of all the construction defects in Nigerian-made Kaftani sampled, 50% had ratings of quality attributes within and above average. Nigerian manufacturers were competent in finishing, interfacing, pocket attachment and hem but were deficient in colour combinations and closures. Specific defects common with Nigerian-made embroidered kaftani include variable stitches per inch, uneven seam allowance, weight of interfacing not in alliance with the weight of fabrics, colours of thread not complimenting with the colour of fabrics and insufficient under-pressing.
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    FABRIC-BASED INDOOR AND OUT DOOR DECORATIONS ENTREPRNEURAL ACTIVITIES FOR HOME SCIENCE GRADUATES IN LAFIA METROPOLIS OF NASARAWA STATE.
    (Department of Home Science and Management, Nasarawa State University, Ke, 2011-02-01) Shailong, C. N.; Egoh, M. Y.
    This study investigated the status of the Home Scientist in fabric-based indoor/outdoor decoration entrepreneurial activities in Lafia metropolis of Nasarawa state. A survey design was employed in the study. Structured questionnaire was used to ascertain information from the respondents. Simple random sampling technique was used to sample 50 Home Science graduates for the study. Data were collected using questionnaire and analyzed with simple descriptive statistics such as frequencies and percentages. Findings show that the home scientists in Lafia metropolis are aware that income could be generated in 23 indoor/outdoor decoration entrepreneurial activities (FIODEA). The Home Scientist engaged only in eight of the indoor/outdoor decoration entrepreneurial activities. Twenty three principles guided the practice of fabric-based indoor/outdoor decoration entrepreneurial activities and seven problems were discovered to be militating against the successful practice of fabric-based indoor/outdoor decoration entrepreneurial activities as perceived by the home scientists. It was recommended that teaching of indoor/outdoor decorations; both theory and practical should be intensified in the universities and other tertiary institutions that offer Home Science.
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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 DIFFERENT COMMERCIAL BRANDS OF SOAPS AND DETERGENTS ON THE WASH FASTNESS PROPERTIES OF DIFFERENT COMMERCIAL BRANDS OF FABRICS (WRAPPERS/AFRICA PRINT)
    (Department of Home Science and Management, Nasarawa State University, Keffi, 2014-09-26) Oforghor, A. O.
    Sequel to the problems associated with fabrics (wrappers) -colour fastness to washing and the continued need to seek out the best ways of minimizing them, the effect of different commercial brands of soaps and detergents on quality performance of six (6) selected fabrics (wrappers) to laundry were investigated. In the analysis two treatments were employed i.e. ISOs and ISO4. The results showed that the samples exhibited better wash fastness properties towards the soaps for IS03 treatments than for IS04 treatments. The order of performance of the soaps for IS03 treatments is S5> S6>S8>S4>S3> S2 while for IS04 treatments the order of performance of the soaps is S3>S2>S5>SI0 respectively. Samples W6.W1, \V3,W5 shows excellent wash fastness properties for IS03 treatments while S2,SI0,S3 and S5 soaps gave the highest wash fastness for samples \VJ,W2,\V3,W5 and W6 for IS04 treatments respectively. For the detergents, however, the wash fastness can be rated moderate, but D2 and D4 detergents gave the highest wash fastness properties for IS03 treatments, but for IS04 treatments, the wash fastness can be rated very poor the samples gave low wash fastness values i.e. there was bleeding of the dyes from the fabrics - fading occurs. It is therefore recommended that the soaps end detergents mentioned above could be used for washing fabrics (wrappers) with IS03
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    CONSUMPTION, UTILIZATION AND NUTRIENT COMPOSITION OF SPICES CONSUMED IN NORTH CENTRAL NIGERIA.
    (Department of Home Science and Management, Nasarawa State University, Keffi, 2014-09-26) Ugwuona, F. U.
    This study evaluated the consumption pattern and nutrient composition of local spices used by households of North Central Nigeria. A total of 150 respondents (68 adult males and 82 adult females) were interviewed using structured questionnaires in their native homes; and samples of spices commonly consumed in the area analyzed for nutrient composition. Spices available and commonly consumed by the households include clove, cinnamon, basil leaf black pepper, Ethiopian pepper, garlic and ginger. Ginger and garlic were the most commonly consumed. Most of the households (57.3 %) valued these spices for their flavouring properties while about 25.5% of the households valued them for medicinal uses and the rest 17.3% valued them mostly for preservative properties. Also, types and quantity of spices being used for food flavouring usually depend mostly on the types offood being prepared. The spices were rich in most food nutrients, including protein (6.75 — 25.50 %), fats (2.77 -17.73 %), fibre (7.69 - 41.06 %) and ash (4.52 - 13.05 %). The high fibre (7.69 - 41.06 %), oil (2.77 -17.73%).and ash (4.52 - 13.05%) contents are good indication of their being good source of phytocliemical antioxidants, vitamins and minerals. These spices are thus excellent sources of nutrients and valued, consumed and utilized by the people.
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    ANALYSIS OF FACTORS INFLUENCING THE SELECTION OF TEXTILES BY HOUSEHOLD MEMBERS IN LAFIA METROPOLIS OF NASARAWA STATE
    (Department of Home Science and Management, Nasarawa State University, Keffi, 2014-09-26) Oforghor, A. O.
    The study investigated the factors influencing the selection of textile by household members in Lafia metropolis. Data obtained through interview schedule were subjected to simple statistical analysis of frequency distribution and percentages. Result showed that the majority (44.25%) age groups involved in the selection of textile materials were between 21-30 years. It also showed that the selection of Textile were predominantly (53.5%) male. Most (51.7%) of the respondents were civil servant, 25.8% were student. It was found that 58.3% had tertiary; education. It also showed that 75.0% of the respondents were Christians while 21.7% were Muslim. The table further showed that the respondents annual income between (N1000 - 50000) had the highest percentage of 57.5% while the annual income between (N10000 - 15000) had 9.5% of the respondents in selection of textile materials had source of income from monthly salary while artisan 2.2% had the least source of income. The study also identified monthly expenses in which majority 63.3% had monthly expenses between (N1000 - 10000). Result further showed that choice of textile quality by the respondents in the study area had majority 41.7% respectively. The results further revealed that 54.2% of the respondents preferred cotton materials. The results also showed various reasons for preference by the respondents in the study area, majority 22.5% had reasons for preference in weather condition while the least 5.0% in cotton materials. Occasion should be the most determined factors among other factors considered within age
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    EFFECT OF ADDED FERMENTED JACKBEAN FLOUR AND JACKBEAN PROTEIN CONCENTRATE ON THE QUALITY OF SHORTBREAD BISCUIT
    (Department of Home Sciences and Management, Nasarawa State University Keffi., 2015-09-26) Ugwuona, F. U.
    The study evaluated the effect added fermented jackbean flour (FJF) and jackbean protein concentrate (JPC) on quality of shortbread biscuit. Clean jackbean seeds were soaked in excess cold water (1:3 w/w basis) for 2 hours and dehulled manually to get seed dhals. The dhals were divided into two batches (1200 g each) and one batch resoaked in fresh cold water for another 14 h to ferment. This was washed, sun-dried (48 h), oven-dried (55°C, 72 h) and milled into fine FTF flour. The second batch was dehulled, sundried (48 h), oven-dried (55°C, 48 h) and then coarsely milled. This was defatted using n-haxane, oven dried (55°C, 24 h) and re-milled into fine flour. Flour was dispersed in phosphate buffer (1:3, w/v) (pH of 4.5), stirred for 20 min. and centrifuged (1500 ipm, 20 min). The residue (JPC) was re-extracted in a fresh phosphate buffer solution and oven-dried (5jC, 48 h) before use. FJF and JPC had high contents of protein (15.95 - 30.31%) and mineral (3.2 - 5.54%), and affected physicochemical and sensory properties of biscuits. Added 20 % JPC significantly (p< 0.05) improved mineral contents (9.55 to 11.87%), protein from 8.41 to 19.71 % and fat from 18.39 % to 48.45 % in biscuit samples. The FJF and JPC did not affect spread ratio, spread factor and bulk density of biscuits but significantly (p< 0.05) improved sensory attributes of biscuits. Biscuit with 20% JPC was the most preferred among assessors.
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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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    EFFECT OF DIFFERENT COMMERCIAL BRANDS OF HOUSEHOLD BLEACHES ON THE WASH FASTNESS PROPERTIES OF DIFFERENT COMMERCIAL BRANDS OF AFRICAN PRINTS (WRAPPERS)
    (Department Of Home Science And Management, Nasarawa State University Keffi, 2016-03-03) Oforghor, A. O.
    Sequel to the problems associated with African Prints (wrappers) –colour fastness to household bleaches and the continued need to seek out the best ways of minimizing them, the effect of different commercial brands of household bleaches(B1 to B4) on quality performance of ten (10) selected Africa Prints/wrappers(W1 to W10) were investigated. In the analysis one treatment was employed i.e. ISO3. The results show that the samples exhibits excellent wash fastness properties toward the household bleaches. The order of performance of the fabrics towards the household bleaches are Table 1:W3 toW10 >W2 >W1, Table 2: W1, W2 to W5-W10>W3>W4, Table 3 and Table 4:W1 to W10 shows excellent performance. It is therefore recommended that the household bleaches (B1 to B4) mentioned above are safe and can be used for washing African Prints (wrappers).
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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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    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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    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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    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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    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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    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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    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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    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.