Food Science

The study investigated the health implication of adequate meal for under 5 children and sustainable human resource development in Orashi region of Rivers State, Nigeria. The study adopted the descriptive survey design for a population of under 5 children and teachers/minders across private Nursery schools in the study area. Multistage stratified random sampling technique (in five phases) was used in the selection of 240 under 5 children, 72teachers/minders from 24 randomly selected Private Nursery schools and 72 Nutritionists from Ignatius Ajuru University of Education Port Harcourt. Three instruments via “Children Adequate Meal Checklist” (CAMC) administered to under 5 children aided by their teachers/minders, “Sustainable Human Resource Development Inventory” (SHRDI) administered to teachers/minders and “Nutritionists Adequate Meal Inventory” (NAMI) administered to Nutritionists were validated by 2 Home Economics experts, with the reliability coefficients of .571, .856 and .684 for the CAMC, SHRDI and NAMI instruments respectively were used. Datacollected was analyzed using frequency count, simple percentage, mean and standard deviation to answer research questions 1, 3, 4 and 6 and multiple linear regression analysis to answer research questions 2 and 5 at 0.05 level of significance. The study revealed that appropriate feeding pattern with food like: apples, cakes, eggs, milk, vegetables, bread and margarine, rice and tomato sauce, etc. filled with essential nutrients such as calcium, minerals, vitamins, protein, iron, water, fats and oil, and carbohydrates have traits that could lead to thesustainable human resource development of the under 5 children in Orashi region of Rivers State Nigeria. The study recommended amongst others that parents should provide their children with foods rich in calcium, minerals, vitamins, protein, iron, water, fats and oil, and carbohydrates rich foods that aid proper digestion, absorption and utilization, and commensurate growth, productivity and human development. 

This study investigated microbial load and sensory quality of locally produced tigernut-based composite flour. Microbial quality such as total viable count (TVC), presence of yeast and mold, E. coli, Salmonella spp and Staphylococcus aureus were determined. These were compared to the microbiological specification for composite flours. The sensory quality of the composite powders such as colour, taste, aroma, mouthfeel and overall acceptability were also determined. These properties are considered to be very important in the attempt to formulate composite flours. Mean counts of the TVC and Staphylococcus aureus counts ranged between 3.31 to 3.22 and 2.21-2.58 log10 cfu/g respectively. Salmonella, E. coli and yeast and molds were not detected in any of the samples analyzed. Mean sensory scores ranged between 3.2±1.32-1.8±0.63 for colour, 3.1±1.10-2.4±0.52 for taste, 3.2±1.32-2.3±1.06 mouthfeel, 3.1±0.99-2.1±0.57 for aroma and 5.5±1.96-3.5±2.17 for preference. Significant differences were observed between the samples in terms of colour, aroma and preference. The microbial quality of the tigernut-based composite flour falls within the acceptable standard, hence guarantying the safety of the consumer. The use of composite flour would help to improve the nutritional value of food at presumably cheaper cost since all the raw materials are locally available and does not require special skill for the preparation.

The fruits of Balanites aegyptiaca and Parinarium macrophylum were analysed for moisture, solid, crude protein, crude fibre, lipids, carbohydrates, acidity, ash, organic matter, ascorbic acid, potassium and sodium contents. The average mass of each fruit was 4.12 ± 0.68g and 50.52 ± 6.25g respectively. The percentage ash, organic matter, and crude fibre were 8.12 ± 0.87%, 91.89 ± 0.97% and 2.09 ± 0.00% for Balanites aegyptiaca and 4.51 ± 0.07%, 95.49 ± 0.07% and 96.32 ± 0.46% for Parinarium macrophylum respectively. The percentage vitamin C content was 0.04 ± 0.00% and 0.02 ± 0.00%, while total acidity was found to be 0.19 ± 0.00M and 0.05 ± 0.00M for each fruit. The sodium and potassium content was 4.33 ± 0.02% and 0.94 ± 0.04% for Balanites aegyptiaca and 17.99 ± 0.03% and 0.73 ± 0.07% for Parinarium macrophylum.

World Health Organization (WHO) defines obesity as a condition of excessive fat accumulation in adipose tissue to the extent that health may be impaired. Overweight and obesity are defined by body mass index for gender and age. The problem of obesity is confined not only to adults but also to children and adolescents. An increased intake of sugar sweetened beverage is associated with higher energy intake, weight gain, obesity and diabetes. Restaurant foods especially fast foods contain more calories, more fat per calorie and less fiber than homemade foods. Since junk foods are high in energy, excessive consumption of junk foods, coupled with lack of adequate physical activity may contribute to obesity. The aim of present study is to find out the macronutrient composition of energy intake among selected overweight/obese adolescents and to estimate the snacking consumption of the selected overweight/obese adolescents.

The levels of organochlorine pesticides and polychlorinated biphenyls were analyzed in four different fish species sampled from the Volta lake in Ghana. Fish muscles were subjected to soxhlet extraction for 16 h and further analysed by Gas Chromatography. The mean concentration of the HCHs, Drins, DDTs CHLs and HCB ranged from 4.03 to 13.04 ng/g; 3.46 to 12.29 ng/g; 7.96 to 38.05 ng/g; 4.55 to 39.62 ng/g and 0.34 to 1.21 ng/g respectively. Chrysichthys nigrodigitatus, Clarias gariepinus, Oreochromis niloticus and Tilapia zilli were the increasing order of magnitude of organochlorine pesticides detected among the species of fish. PCB concentration in the fishes ranged from a minimum of 0.90 ng/g to a maximum of 7.76 ng/g. The potential effect of contamination was assessed through the calculation of acceptable daily intake of organochlorines in the different fish species prescribed for human consumption. It was observed that the exposure of Ghanaian population through the consumption of fish from the Volta lake is relatively low and does not presently pose significant health risk.

Production of date syrup as use for sweeteners in food has become very essential in view of the high consumption of table sugar which is high in calories and has been a precursor to certain ailment such as increased risk of cardiovascular disease, obesity and diabetes. This work was designed to produce sweetener from date fruits and to determine the chemical properties, microbial and sensory attributes of the sweetener. Date fruits were sorted washed and wet milled. Slurry obtained was screened and filtrate was poured into an evaporator. Sweetener was analysed for pH, brix, proximate, vitamins B1 and C acceptability of the product was determined.The syrup obtained was a brown coloured viscous liquid of 5.71 Pa s at 25oC. pH of date syrup was 4.95. The moisture content was 23.75%. The results for protein, ash, crude fiber and fat were 2.41, 1.81, 0.14 and 1.21% respectively. Significant values of vitamins B1 and C were observed. The date sweetener had a brix of 71.5 which indicate high sweetening value. The product compared favourably with honey in terms of sensory attributes. Application of sweetener produced from date syrup will serve as a means of increasing the nutritional value of food, when added.

Ngari is a non-salted fermented fish product of Manipur. Sundried Puntius sophore (Ham.) are fermented anaerobically with no intentional addition of starter culture for 4 to 12 months. LAB, Bacillus and yeast were involved in its fermentation. They are prepared at household level and marketed locally. Ngari are good source of protein, amino acids and minerals. The product has potential probiotic properties, antioxidant and antihypertensive characteristics. However, the fermented product if not processed hygienically can pose threat to food borne illness due to cross contamination. This review study is to know the processing technique and potential health benefits of Ngari.

A total of 350 fruits and vegetable samples were collected from local markets in Ghana and subjected to pesticide residue and heavy metal analyses. Residues of some organochlorine pesticides (OCPs), such as gamma-HCH, methoxychlor, aldrin, dieldrin, endrin, p,p’-DDE, and p,p’-DDT, as well as synthetic pyrethroid pesticides (SPPs), such as permethrin, cyfluthrin, cypermethrin, fenvalerate, deltamethrin were found in a number of samples at different concentrations. The results obtained showed that 37 % of the fruit and vegetable samples analyzed contained no detectable level of the monitored OCPs, 22 % of the samples gave results with levels of organochlorine pesticides residues above the MRL, while 41 % of the samples showed results below the MRL. The majority of the analyzed samples contained detectable concentrations of Pb, Cd, Cu, Zn and Cr. All the metal concentrations were far below their respective limit. Daily intake limit was calculated and compared with their respective tolerable limits. Synthetic pyrethroid pesticides were detected in 66 % of the samples without violation. The daily intake of heavy metals and pesticide residues revealed that all the monitored pesticides and heavy metals were far below the recommended tolerable levels except aldrin and dieldrin in fruits and aldrin, dieldrin and endrin in vegetables suggesting a great potential for systemic toxicity particularly in children considered the most vulnerable population subgroup. Based on observations made in these studies, it is proposed that more extensive monitoring investigation covering all foodstuffs be carried out to find the exact position of heavy metals and pesticide residues.

This study was conducted to determine the proximate composition as well as the concentrations of Pb, Ni, Mn, As, Zn, and Cd in the muscles, liver and gizzards of chicken consumed in Uyo, Akwa Ibom State, Nigeria. Proximate analysis was done on the different parts of chicken using standard methods and the concentrations of Pb, Ni, Mn, As, Zn, and Cd were determined using atomic absorption spectrophotometry. The mean levels of trace metals were ranged between 0.210±0.014-0.268±0.014mg/kg for Pb; 0.342±0.017-0.437±0.033mg/kg for Ni; 0.483±0.221-0.518±0.025mg/kg for Mn; 0.030±0.025-0.048±0.002mg/kg for As; 2.567±0.025-2.981±0.06mg/kg for Zn; and 0.024±0.04-0.17±0.025mg/kg for Cd. The mean moisture contents of various parts were 67.03±0.03, 66.0±0.002 and 67.23±0.004% for muscle, liver and gizzard respectively. The protein content ranged from 26.22±0.005 -28.35±0.03%; 1.32±0.05-1.23±0.121% for ash; and 0.91±0.01-1.11±0.111% for fat. The results indicated that chicken meat in this study were rich sources of nutrients. The concentrations of trace metals in this study were below tolerance limits except Pb, which was slightly higher than the WHO/FAO permissible limit. Therefore, it can be concluded that chicken meat in Uyo, Akwa Ibom State has a high nutritional value and it is safe for human consumption.

There is a decline in the intake of fruit and vegetables and the diets have shifted toward more sugars and fats, due to urbanization. Vegetables being a rich source of soluble and insoluble fibres can be incorporated in various food products to improve the functional properties of these products. Bakery products are consumed by a wide range of population and hence bakery products, such as bread,biscuits, rusks and cookies serve as a vehicle for the incorporation of functional foods and dietary fibre. Vegetables such as broad beans, cluster beans and French beans rich in dietary fibre were selected and processed to prepare dry powder.This powder was incorporated in the bakery product rusk at 10%,20%,and 30%, level to the standard rusk recipe. The rusks were prepared separately using broad beans, cluster beans and French beans powder. The rusk biscuits were then organoleptically evaluated for the acceptability. Nutrient analysis were carried out for the standard and the fibre incorporated rusk that were selected after sensory evaluation. The glycemic index of the formulated rusk was determined to check if the fibre incorporated, reduced the glycemic load of the rusk. The study revealed that 10 percent level of incorporation of the different vegetable powders was found to be acceptable. The crude and dietary fibre content increased in the formulated rusk. The glycemic index of the beans powder incorporated rusk was less when compared with the standard rusk.