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This study assessed the effect of the steamed and boiling cooking methods on the vitamin content of six staple green vegetables in Nigeria. Vitamin levels in fresh, steamed and boiled leafy vegetables were determined using spectrophotometric and titrimetric methods. The results of vitamin analysis showed that fresh vegetable of Amaranthus hybridus contained the largest amount of ascorbic acid, thiamin and niacin (358.40 mg/100 g, 0.09 mg/100 g and 0.08 mg/100 g), while Talinum triangulare had the highest level of riboflavin (0.18 mg/100 g). The steamed Amaranthus hybridus contained the highest levels of ascorbic acid, thiamin and niacin (322.56 mg/100 g, 0.08 mg/100 g and 0.73 mg/100 g), while steamed leaves of Talinum triangulare had the highest quantity of riboflavin (0.16 mg/100 g). The boiled Amaranthus hybridus had the highest amount of ascorbic acid, thiamin and niacin (197.12 mg/100 g, 0.05 mg/100 g and 0.41 mg/100 g), whereas the boiled Talinum triangulare had the highest level of riboflavin (0.09 mg/100 g). The percentage of vitamin loss in steamed leafy vegetables varies from 9 to 11 %, 9 to 17 %, 9 to 13 % and 9 to 12 % in ascorbic acid, thiamin, riboflavin and niacin respectively. Almost 50 % of the essential vitamins were lost in boiled leafy vegetables. The results revealed that vegetables could be improved source of some important vitamins that can help humans meet their nutritional needs. [ABSTRACT FROM AUTHOR]

This study was to assess the dietary intake of the school age children (7-12 years) in selected urban and rural schools in Ogun state, Nigeria. Specifically, it determined socio-economic characteristics of school children’s parents in rural and urban local government areas (LGAs) in Ogun state, nutrient intakes of rural and urban school age children (7-12 years) in selected urban and rural schools, and relationship between socio-demographic status of the parents and the nutrient intake of the school age children. This study adopted survey research design. Two LGAs (urban and rural) were randomly selected in each of the three senatorial districts. Population was made up primary school children aged 7-12 years in the area of the study. Questionnaire was used for data collection. Data were analyzed using frequency counts, means, standard deviations, and correlations. Results show that 36.5 percent of the respondents’ families earned less than two hundred thousand Naira annually. Also, 43.0 percent and 62.0 percent of the mothers had secondary and tertiary education, respectively. Dietary intake showed that energy intake was above 60 percent of required dietary allowance (RDA) for both sexes, while protein and fat intake for females in urban LGAs was above 80 percent of RDA. Some micronutrients were below 50 percent RDA (Vit A- 42.5% RDA, calcium – 45 percent RDA and iron – 48.9 percent RDA). The correlation shows a significant relationship between micronutrients and economic status because mothers’ education was related to vitamin A (p= 0.321) and vitamin B2 (p= 0.211) intake income was significantly related to irintake (p= 0.134). It was concluded that a significant relationship between socio-economic and dietary status. This means that poor economic status will eventually affect dietary intake, which in turn may result in poor nutritional status. [ABSTRACT FROM AUTHOR]

The study investigated consumers' knowledge and evaluated the nutrient contents of cuku (Fulani cheese). Samples of cuku produced from camel, cow and goat milk were purchased from producers/sellers and used for the study. A structured questionnaire was used to investigate consumers' knowledge and standard methods were used for nutrient contents analysis. The results showed that majority of the respondents were male (90.00%) and single (69.34%). Also, the majority of the respondents (80.00%) consumed cuku as a snack one to three times daily. They consumed cuku because of its nutrient contents (69.34%) and pleasant taste (30.66%). There were significant (p<0.05) differences in proximate composition and mineral contents of cuku. The proximate composition ranged from 2.56-3.44%, 5.53-6.49%, 26.37-29.09%, 17.56-23.04%, 1.33-1.71% and 37.97-45.02% for moisture, ash, crude protein, crude fat, crude fibre and carbohydrate contents, respectively, while the mineral contents ranged from 538.32-674.12 mg/100g, 755.29-763.04 mg/100g, 166.49-175.58 mg/100g, 2.38-3.96 mg/100g, 130.68-145.86 mg/100g and 14.51-21.12 mg/100g for sodium, potassium, calcium, iron, phosphorus and magnesium, respectively. The vitamin contents ranged from 52.26-53.15 µg/100g, 2.51-2.65 mg/100g, 0.53-1.58 mg/100g and 0.70-0.73 mg/100g for vitamin A, riboflavin, vitamin C and thiamine, respectively. The study showed that cuku contained high protein, vitamin A and mineral contents, which makes it a rich and cheap source of nutrients. [ABSTRACT FROM AUTHOR]

The consumption of imported dairy products is high especially in developing countries including Nigeria where little or no milk is produced locally which makes the products expensive, out of reach to common consumers and also inconvenient for lactose intolerance and vegans. Soymilk, as plant-based milk was substituted for cow's milk in parts and in whole for the production of yoghurt and the effect of substitution was evaluated on the minerals, vitamins, microbial, and sensory properties of the products using the established methods. Significant differences (p < 0.05) exits among the yoghurt samples in the micronutrient contents. The soymilk substitution produced yoghurts with trace/macro mineral contents' range of 0.14–28.50 mg/100 g and vitamin contents (ranged 0.02–0.43 mg/100 g) that were of comparable range of values with the yoghurt made with 100% cow's milk (0.21–29.60 mg/100 g minerals and 0.05–0.58 mg/100 g vitamins). Generally, no significant difference (p < 0.05) was observed in most of the sensory attributes evaluated (range 8.00–8.01) in the entire samples (except in the 100% soymilk yoghurt). The microbial analysis proved the safety of the entire products for consumption. These showed the positive effect of substituting soymilk for cow's milk at all the levels used, thus, the lactose intolerance and vegans can find alternative to dairy yoghurt in the 100% soymilk substitution and enjoy the functional health benefits of yoghurt. Also, the total dependence on importation of dairy milk and cost of production of composited milk yoghurt could be reduced to improve the nation's economy and make the product economically accessible to common man. [ABSTRACT FROM AUTHOR]

Global demand for high-quality animal protein is expected to increase astronomically by 57%come 2050 and meeting this demand will be quite challenging. However, insect as food is a safe alternative considering the fact that most insects have dietary quality. This is due to their rich protein content which is comparable with conventional animal sources of protein. In Nigeria, the pest Analeptes trifasciata is one of the edible insects, which is consumed among others such as grasshoppers, locusts, termites, palm weevils and crickets in most rural communities. The nutritive composition of adult male and female cashew stemgirdler beetles (A. trifasciata)were analysed by proximate analysis to determine the crude protein, crude fibre, ash content, ether extract, dry matter and moisture content. Also minerals such as calcium, magnesium, sodium, phosphorus, iron, cadmium, zinc and manganese and vitamin (A, B, C,D, E and K) contents were analysed using standard methods. Student t-test was used for the statistical analysis. The crude protein (39.63 ± 0.04 %), crude fibre (0.43 ± 0.01 %) and water content (53.03 ± 0.01 %) of males were significantly higher than that of females. Females recorded higher values of dry matter compared to males. Males recorded significantly higher vitamin content than females, for vitamin B1 (0.216 ± 0.001 mg/100 g), vitamin B2 (0.058±0.001mg/100 g), vitamin B12 (1.37±0.01mg/100 g) and vitamin C (0.89± 0.01 mg/100 g). Females recorded significantly higher (P < 0.05) contents of vitamins A (725.3 ± 0.12 µg/100 g), D (189.5 ± 0.12 mg/100 g), E (266.7 ± 0.12 mg/100 g) and K (31.8 ± 0.12 mg/100 g). Females had higher mineral contents of Ca2+, Na+, P+, Fe2+ and Mn-. The results show that A. trifasciata has high protein content making the beetle a cheap and excel- lent source of protein. The micronutrients are in favourable proportions and the beetle can be explored as a strategy for tackling nutritional deficiencies. [ABSTRACT FROM AUTHOR]

Evaluation of chemical characteristics of fruit crops has been successfully used for the selection of cultivars for breeding programs. In a bid to access useful information for the utilization of mango genetic resources in Nigeria, 10 mangoes (Mangifera indica L.) cultivars were evaluated for physicochemical, nutritional, antioxidant, and phytochemical characteristics at the National Horticultural Research Institute, Ibadan, Nigeria. Cultivars showed significant (P ≤ 0.05) variation for quantitative and chemical traits. Madoe, Saigon, Ogbomoso, and Haden had the highest values for TSS (19.25% brix), vitamin C (11.68%), pH (5.91), and shelf life (12.00), respectively. Alphonso had the highest values for starch – 1.73; reducing sugar – 0.61; amylose – 11.78 g/100 g, and some minerals (K – 20.15; Mn – 7.79; Ca – 51.50; Fe – 4.99; Zn – 32.95; Cu – 11.10, and Cr – 0.47 mg/100 g) composition, but low values for phytochemicals (phytate – 0.86 and tannin – 0.54 mg/100 g). The highest antioxidant values were recorded for Julie (DPPH inhibition 85.24%; reducing power – 2.46) and Saigon (total antioxidant 322.14 mg/100 g vitamin C equivalent). However, the least genetic similarity (2.41) was recorded between Palmer and Kent, while the highest genetic similarity (6.68) was between Ogbomoso and Edward. The total variation explained by the first four principal component (PC) axes was 71%. Results obtained from this study indicate that the mango cultivars are divergent and can be useful genetic resources for mango improvement through breeding. [ABSTRACT FROM AUTHOR]

Low-cost, nutritive and ready-to-eat complementary foods formulated from blends of sorghum, African yam bean and crayfish flour were evaluated for proximate, vitamin and pasting properties. The protein, ash, fat and crude fibre contents of the samples increased significantly (p<0.05) with increase in substitution with African yam bean and crayfish flours from 13.56±0.29-23.88±0.82%, 2.77±0.02-3.67±0.02%, 1.85±0.01- 3.64±0.01% and 1.46±0.06-2.15±0.02%, respectively, while the carbohydrate and energy contents decreased. The control sample without substitution with African yam bean and crayfish flours (100% malted sorghum flour) had the highest carbohydrate (72.36±0.21%) and energy (364.33±0.35KJ/100g) contents. The vitamin content of the samples showed that the ascorbic acid, niacin, thiamine, vitamin A and folic acid contents of the blends increased with increase in substitution with African yam bean and crayfish flours from 1.27+0.02-2.66+0.06mg/100g, 0.64+0.00- 0.88+0.00mg/100g, 0.36+0.00 - 0.53+0.00mg/100g,2.54+0.08- 4.15+0.04mg/100g and 0.24+0.01-0.36+0.03mg/100g, respectively, while the riboflavin content decreased. The control sample had the highest riboflavin (3.17±0.02mg/100g) content. The pasting properties of the samples showed that the control had the highest values for final, breakdown and setback viscosities as well as peak time and pasting temperature, respectively compared to the formulated samples. The sample substituted with 30% African yam bean and 20% crayfish flours recorded the highest values for peak viscosity (113.77RVA) and trough (57.42RVA), respectively. However, the study showed that the nutrient contents and pasting properties of sorghum-based complementary foods could be drastically improved by supplementing sorghum flour with African yam bean and crayfish flours in the preparation of home-made nutrient dense complementary foods that would be used for feeding of infants and young children during complementary feeding period in Nigeria and other developing countries of the world. [ABSTRACT FROM AUTHOR]

Sesame (Sesamum indicum Linn) is an underutilized oil seed in Nigeria. Two high yielding sesame seed cultivars (White -NCRI-98-60 and black-NCRI-97-28) were used in this study. Proximate composition, minerals, vitamins and anti nutritional factors of whole seeds, dehulled seeds and hulls were determined. Also, effects of processing namely soaking, germination, autoclaving, roasting and cooking) on the anti nutritional factors were determined for whole and dehulled seeds. The ranges of proximate composition for whole sesame cultivars were: moisture 4.18-5.41%, fat 45.6-46.1%, protein 21.9-23.6%, crude fibre 4.70-7.15%, ash 6.16-7.34% and carbohydrate 10.8-17.0%. Dehulled sesame cultivars had protein (25.3-26.8%), fat (47.7-49.9%) and carbohydrates (9.7-12.4%). The hulls however contain lowest amount of protein, fat and carbohydrate. Calcium was highest (473.6-521.9 mg/100 g) followed by phosphorus (466.0-482.8 mg/100 g) and potassium (465.7-468.8 mg/100 g) in whole seeds compared with lower values observed for dehulled seeds and hulls. The whole seeds also had values of thiamine and riboflavin with a range of 0.71-0.83 and 0.36-0.38 mg/100 g, respectively. The whole seeds of the cultivars contained the highest level of anti-nutrients. Processing treatment were observed to decrease the phytate and oxalate contents significantly (p < 0.05) in both whole and dehulled cultivars with a maximum reduction observed after germination. [ABSTRACT FROM AUTHOR]

• Commonly consumed foods in southeast Nigeria were documented. • Cassava, rice and yam-based dishes were the documented commonly consumed foods. • 71 commonly consumed dishes were documented from cassava, rice and yam. • The 71 dishes contributed up to ≥ 70% to the total intake of some nutrients. • These dishes should be prioritized for comprehensive chemical analysis for inclusion in FCDB. Documentation of commonly consumed dishes and their contribution to the energy and nutrient intake of adults in southeast Nigeria were the aims of the study. Twenty communities were selected from the study area using a stratified sampling technique. Twenty-four-hour dietary recall, focus group discussion (FGD) and a 3-day weighed food intake conducted in each of the selected communities were used to collect the data, which were analyzed using percentages, means and standard deviations. Student's t -test was used to compare means across sex and locations (urban/rural). Cassava, rice and yam-based dishes were the most commonly consumed: frequencies of consumption were 90.2 and 93.4% for cassava, 77.4 and 54.0% for rice, 54.4 and 76.6% for yam-based dishes in urban and rural communities respectively. Seventy-one recipes of commonly consumed cassava, rice and yam-based dishes were documented. Commonly consumed dishes contributed > 70% of the energy and nutrient (protein, calcium, iron, zinc, vitamin A (RE), thiamin, riboflavin, niacin and vitamin C) intake of adults in southeast Nigeria though there were few exceptions. The high contribution of the commonly consumed dishes to the total energy and nutrient intake of adults in southeast Nigeria reveals that prioritizing them for comprehensive chemical analysis and use in the development of a country-specific food composition database would be a way forward. [ABSTRACT FROM AUTHOR]

Chronic cyanide intoxication of dietary origin and riboflavine deficiency are believed to be major aetiological factors in Nigerian tropical ataxic neuropathy. The results are presented of a double-blind controlled therapeutic trial of combinations of large doses of hydroxocobalamin and cystine as cyanide binding agents together with riboflavine or placebos in Nigerian patients suffering from the tropical ataxic neuropathy. No clinical benefit was demonstrable with any of the treatments. [ABSTRACT FROM AUTHOR]