-
Research Article
Nutritional Value, Protein Quality and Antinutrient Factors of a New Food: Tofu-Type 'Vegetable Meat' Produced from Cowpeas (Vigna Unguiculata)
Issue:
Volume 14, Issue 1, February 2025
Pages:
1-12
Received:
29 November 2024
Accepted:
10 December 2024
Published:
14 January 2025
DOI:
10.11648/j.ijnfs.20251401.11
Downloads:
Views:
Abstract: Tofu is a 'vegetable meat' made from soybeans through coagulation of its proteins. In this study, a new food like tofu has been developed by processing a local legume, cowpea, into a 'vegetable meat' like tofu. Chemical characteristics, protein quality and antinutrient factors were studied and compared with it’s traditional counterpart soy-based. Results showed that both types of 'vegetable meat' displayed an excellent production yield of over 50% with an acidic pH. As regards proximal composition, the protein (14.06±1.4 7%), lipid (05.88±1.41%), fiber (00.79±0.02%) and energy (146.44±4.65 kcal/100g) contents of the new food were lower than those of the soy-based meat counterpart, but remained within the recommended norms for each parameter. A study of the amino acid profile of their proteins revealed the presence of the nine essential amino acids, at over 50% in both types of tofu like 'vegetable meat'. Of these nine essential amino acids, three were found to have higher levels in cowpea-based 'vegetable meat': isoleucine (08.5±0.02%), leucine (08.6±0.0 3%) and tryptophan (08.6±0.14%). Similarly, the amino acids nutritional quality of tofu like cowpea 'vegetable meat' was reflected by an essential amino acid index of 90.45% and biological value of 87.09% underlining the efficiency of such proteins in meeting children's amino acid needs. Furthermore, the low levels of oxalates (0.044 g/100g) and tanins (0.14 g/100g) recorded in cowpea based 'vegetable meat' compared to its traditional soy 'vegetable meat' counterpart would enhance the bioavailability of these nutrients for children's bodies. Thus, the production of tofu-type 'vegetable meats' from cowpea, just as nutritious as tofu, could make it possible to offer them as substitutes for expensive animal proteins in a context of persistent protein-energy malnutrition.
Abstract: Tofu is a 'vegetable meat' made from soybeans through coagulation of its proteins. In this study, a new food like tofu has been developed by processing a local legume, cowpea, into a 'vegetable meat' like tofu. Chemical characteristics, protein quality and antinutrient factors were studied and compared with it’s traditional counterpart soy-based. R...
Show More
-
Research Article
Perception of Mothers on the Nutritional Benefits of Moringa oleifera Lam Leaf Powder in the Diet of Their Malnourished Children in N'Djamena, Chad
Kaziri Adeline*,
Epolyste Adjeffa,
Djekota Christophe
Issue:
Volume 14, Issue 1, February 2025
Pages:
13-21
Received:
17 December 2024
Accepted:
31 December 2024
Published:
17 January 2025
DOI:
10.11648/j.ijnfs.20251401.12
Downloads:
Views:
Abstract: This study aims to explore the perception and uses of Moringa oleifera (Mo) in infant complementary feeding in N'Djamena, Chad. She focused on the mothers of malnourished children hospitalized in N’Djamena. The study was carried out between March-May 2024. Two methods were crossed: documentary research and a survey of mothers of malnourished children hospitalized in two Therapeutic Nutrition Units (TNU) in the city of N'Djamena, Chad. For this purpose, a face-to-face questionnaire was used for data collection. 151 mothers participated in the study. The results obtained show that 91.39% of the mothers surveyed know Mo with a gap between their levels of perception of its benefits. Among them, 41.72% affirm that feeding Mo leaves ensures good growth for malnourished children. On the other hand, 58.28% of mothers prefer to give their children foods that they like but they are not opposed to adding Mo leaf powder as a nutritional supplement to the diet. In addition, this study reveals that 76.82% of respondents perceive Mo as a food (leaf vegetable) rather than a medicine. It would be possible to contribute to the fight against child malnutrition in the commune of N'Djamena by incorporating Mo leaf powder as a food supplement with educational programs adapted to each target area. Nutritional and sensory properties will be analyzed in order to consolidate consumers' knowledge on the contributions of Mo in the diet.=
Abstract: This study aims to explore the perception and uses of Moringa oleifera (Mo) in infant complementary feeding in N'Djamena, Chad. She focused on the mothers of malnourished children hospitalized in N’Djamena. The study was carried out between March-May 2024. Two methods were crossed: documentary research and a survey of mothers of malnourished childr...
Show More
-
Research Article
Impact of Therapeutic Nutritional Education on the Anthropometric and Metabolic Parameters of Diabetic Subjects Monitored at the Smires Medical Center in Abidjan
Jean-Brice Gbakayoro*
,
Stéphane Claver Vanié,
Audrey Herbert Yépié,
Yéné Yolande Ouattara,
Jacko Rhedoor Abodo,
Kouakou Brou
Issue:
Volume 14, Issue 1, February 2025
Pages:
22-27
Received:
23 November 2024
Accepted:
30 December 2024
Published:
21 January 2025
DOI:
10.11648/j.ijnfs.20251401.13
Downloads:
Views:
Abstract: Dietary prescriptions or “therapeutic nutritional education” must be an integral part of the holistic care of diabetic patients. However, for various reasons, some patients go without it. The objective of this work was to determine the proportion of patients followed in a health center in Abidjan (Smires) who benefited from therapeutic nutritional education and to evaluate the effect of good compliance with this nutritional education on their parameters. morpho-anthropometric and metabolic. A cross-sectional study with a descriptive aim was carried out to do this, for 6 months including patients meeting the inclusion criteria and followed at the SMIRES center. In total, 30 patients were interviewed, among whom there were 50% obese people, the average age was 52.5 years, the average fasting blood sugar was 1.89 g/L and the average duration of discovery of diabetes was relatively low, 4.96 years. At least 80% of patients had benefited from therapeutic nutritional education, including 66.69% from a Nutritionist/Dietician at this center. At least 70.02% of patients reported rigorously following these dietary prescriptions. Generally, we noted a good evolution of the morpho-anthropometric and metabolic parameters of the patients. Indeed, a good part of the patients who had high values in terms of these parameters, particularly saw their waist circumferences (56.67%), BMI (50.01%), blood sugar (50%), glycated hemoglobin (40.01%) decrease. This study confirms the important role played by nutritional education in the therapy that diabetic patients should benefit from.
Abstract: Dietary prescriptions or “therapeutic nutritional education” must be an integral part of the holistic care of diabetic patients. However, for various reasons, some patients go without it. The objective of this work was to determine the proportion of patients followed in a health center in Abidjan (Smires) who benefited from therapeutic nutritional ...
Show More
-
Research Article
Maternal Factors, Feeding Practices and Morbidity Status of Children Aged 0-6 Months Attending Kwanza Hospital’s Well-Baby Clinic
Issue:
Volume 14, Issue 1, February 2025
Pages:
28-41
Received:
18 December 2024
Accepted:
6 January 2025
Published:
23 January 2025
Abstract: Good nutrition in early life is key to building the body’s immunity and good health in later years. For children aged 0-6 months, exclusive breastfeeding (EBF) is widely advocated as the optimum practice. In Kenya, exclusive breastfeeding rates are still low. The purpose of this study was to determine the maternal factors, feeding practices and morbidity among children aged 0 to 6 months attending well baby clinic at Kwanza Hospital, Trans-Nzoia, Kenya. A cross-sectional analytical design was utilized and systematic sampling used to attain the sample size of 151 children. Questionnaires, focus group discussion and key informant guides were employed in data collection. SPSS version 28 was used for data analysis. To evaluate the results, descriptive statistics, chi-square test, ODDs ratio and logistic regression were employed. Majority (63.5%) of the children were aged 0-3 months. More than half (52%) of the children were on EBF, over a quarter (26.2%) were given prelacteal feeds and nearly half (41.2%) reported sick. The findings revealed associations between mode of delivery with breastfeeding status (p-value 0.0001), marital status with breastfeeding frequency (OR 5.23, 95% CI 1.90-14.36, p-value 0.001), maternal illness with use of prelacteal feeds and morbidity with monthly income. Logistic regression was conducted using the Maximum Likelihood Estimation method (MLE). There was a significant relationship between monthly income and the likelihood of a child being sick (p=0.036). The relationship was a weak positive relationship (r=0.063, r2=0.004). The study concludes that feeding practices among children aged 0-6 months were inadequate (use of prelacteals, mixed feeding and replacement feeding) in relation to World Health Organization standards. Nearly half (41.2%) of the children (0-6 months) suffered from childhood morbidities. This study suggests strengthening of exclusive breastfeeding health talks by health institutions, strengthening preventive strategies to reduce childhood illnesses, counseling and support for mothers having children before marriage.
Abstract: Good nutrition in early life is key to building the body’s immunity and good health in later years. For children aged 0-6 months, exclusive breastfeeding (EBF) is widely advocated as the optimum practice. In Kenya, exclusive breastfeeding rates are still low. The purpose of this study was to determine the maternal factors, feeding practices and mor...
Show More
-
Research Article
A Comprehensive Analysis on Nutritional Composition of Floral Honeys Commonly Available in Bangladesh
Issue:
Volume 14, Issue 1, February 2025
Pages:
42-50
Received:
1 December 2024
Accepted:
26 December 2024
Published:
7 February 2025
Abstract: Honey, a natural product of honeybees, boasts a complex composition that varies greatly depending on its floral source. Its therapeutic and antimicrobial activity can be attributed to its rich nutritive composition, including sugars, amino acids, vitamins, minerals, and bioactive compounds like phenolics, flavonoids, and hydrogen peroxide. This study delves into the nutritional values of various types of honey, emphasizing the significance of understanding their unique compositions and potential therapeutic properties associated with diverse floral sources. The study encompassed eight different honey varieties, including monofloral and polyfloral types, and scrutinized their proximate composition, dietary elements, and nutritional factors. The results revealed that among the honeys, Khalisha blossom honey boasts the highest carbohydrate content at 78.18%, with protein levels ranging from 0.30% to 0.95% and no fat particles detected. Additionally, the energy content ranged from 293 to 316 kcal per 100 grams of honey. Overall, Khalisha blossom honey emerged as the honey variety with the highest nutritional value, exhibiting its potential as a robust and healthy food choice for the country people. Furthermore, the research highlights notable differences in nutritional composition when compared to honey from other regions, such as Africa, Asia, and Europe, particularly in terms of carbohydrate, moisture, and vitamin content. This analysis is pivotal for understanding the unique nutritional and therapeutic attributes of Bangladeshi honey varieties, promoting informed dietary choices, and advocating for standardized quality assurance practices.
Abstract: Honey, a natural product of honeybees, boasts a complex composition that varies greatly depending on its floral source. Its therapeutic and antimicrobial activity can be attributed to its rich nutritive composition, including sugars, amino acids, vitamins, minerals, and bioactive compounds like phenolics, flavonoids, and hydrogen peroxide. This stu...
Show More
-
Research Article
Evaluation of Acceptability and Sensory Quality of Cocoa- or Cashew-Based Ready-to-Use Foods for Moderately Acutely Malnourished Children
Audrey Herbert Yépié*,
Nina Laurette Ahuéfa,
Jean-Jacques Diagou,
Anin Louise Anin-Atchibri,
Odile Sassor Aké-Tano
Issue:
Volume 14, Issue 1, February 2025
Pages:
51-58
Received:
17 January 2025
Accepted:
1 February 2025
Published:
24 February 2025
Abstract: The fight against child malnutrition in Côte d’Ivoire requires solutions that are both appropriate and sustainable. Given the limited use of imported Ready-to-Use Foods, the integration of local ingredients such as cocoa and cashew emerges as a promising alternative. However, the sensory acceptability of these products remains a key challenge to ensure their adoption and effectiveness. The objective of this study was to evaluate the acceptability of two local formulae, based on cashew (CAF) and cocoa (COF), compared to the reference product, Plumpy’Sup®. To this end, a randomized controlled trial was conducted with 54 mother-child pairs. The study analyzed children’s food consumption and the sensory preferences expressed by mothers, measured on a 1-to-5 scale. The results showed that the majority of the children were girls (57%), either well-nourished (67%) or moderately acutely malnourished (33%). Their mothers primarily practiced mixed breastfeeding (72-83%) and belonged to medium-sized households (4.34 to 5.1 people) with daily expenditures ranging from 2300 to 2600 FCFA per household, or 509.80 to 543.48 FCFA per individual (less than 1 USD per individual). Although Plumpy’Sup® received the highest sensory scores from mothers, children consumed more of the cashew-based formula (CAF), followed by the cocoa-based formula (COF), and then Plumpy’Sup®. These findings underscore the need to develop local, balanced, and accessible nutritional solutions tailored to the socio-economic realities of the country.
Abstract: The fight against child malnutrition in Côte d’Ivoire requires solutions that are both appropriate and sustainable. Given the limited use of imported Ready-to-Use Foods, the integration of local ingredients such as cocoa and cashew emerges as a promising alternative. However, the sensory acceptability of these products remains a key challenge to en...
Show More
-
Research Article
Evaluation of Food Safety Knowledge Among Food Service Workers and Microbial Contamination of Food Contact Surfaces in University Restaurants in Morogoro Tanzania
Issue:
Volume 14, Issue 1, February 2025
Pages:
59-73
Received:
23 January 2025
Accepted:
8 February 2025
Published:
24 February 2025
Abstract: Foodborne illnesses, a significant global health concern, are primarily attributable to microbial contamination. Inadequate food handling, substandard safety measures, and a lack of awareness exacerbate this issue. This study aimed to evaluate the food safety knowledge of food service workers and the microbial status of food contact surfaces in university restaurants in Morogoro Municipality, Tanzania. A cross-sectional study was conducted, employing a structured questionnaire and observational checklist. A total of 40 food service workers from four University restaurants participated. Standard methodologies for microbial analysis were employed to determine the Total Viable Count and Total Coliform Count, which indicated the degree of microbiological contamination on food-contact surfaces. SPSS version 27 was used to compute the frequency and percentages. Results demonstrate that the majority of respondents exhibited exemplary hygienic practices, with 50% regularly washing hands during meal preparations and 92.5% recognizing the importance of a clean workspace. All participants (100%) utilized protective gloves and were more cognizant of the hazards of handling food without them. In terms of food safety awareness, Mzumbe University led with a mean score of 92.80±7.495, reflecting strong food safety knowledge, while Jordan University had the lowest mean of 68.40±5.15, indicating notable gaps in training and practices. Surprisingly, Mzumbe University restaurants exhibited the highest level of microbiological contamination, with spoons and plates demonstrating Total Viable Count values of 4.75 and 4.61 log10CFU/ml, respectively, despite a superior score in food safety knowledge that was obtained. Total coliform contamination on food surfaces was detected in various campus restaurants, with levels ranging from 2.81 to 3.79 log10CFU/ml, highlighting the necessity for enhanced sanitation measures. To enhance food safety in university restaurants, comprehensive training for food service staff on hygiene and food safety is essential. Implementing routine microbial monitoring, strict cleaning protocols, and regular safety audits can significantly reduce foodborne illness risks and ensure a safe dining environment for patrons.
Abstract: Foodborne illnesses, a significant global health concern, are primarily attributable to microbial contamination. Inadequate food handling, substandard safety measures, and a lack of awareness exacerbate this issue. This study aimed to evaluate the food safety knowledge of food service workers and the microbial status of food contact surfaces in uni...
Show More
-
Research Article
Dietary Practices of Type 2 Diabetes Mellitus Outpatients at Mama Lucy Kibaki Hospital, Nairobi City County, Kenya: A Cross-Sectional Survey
Issue:
Volume 14, Issue 1, February 2025
Pages:
74-84
Received:
31 January 2025
Accepted:
21 February 2025
Published:
28 February 2025
Abstract: The increasing prevalence of Type 2 Diabetes Mellitus (T2DM) is a major public health challenge globally, with Kenya experiencing a rising burden of the disease. Proper dietary management is essential for blood glucose regulation and the prevention of diabetes-related complications. This study assessed the dietary practices of T2DM outpatients at Mama Lucy Kibaki Hospital, Nairobi, Kenya, and evaluated their adherence to recommended dietary guidelines. An analytical cross-sectional survey was conducted among 165 respondents using structured questionnaires to collect socio-demographic and dietary intake data. A 24-hour dietary recall, a Food Frequency Questionnaire (FFQ), and a Focused Group Discussion (FGD) were used to assess food consumption patterns and gather qualitative insights into patients' dietary behaviors. The study sample comprised 98 (59.4%) female and 67 (40.6%) male participants. Among them, 88 (53.3%) had been living with T2DM for 0-5 years while 33 (20.0%) had lived with the condition for 6-10 years. Regarding the highest level of education attained, 76 (46.1%) had completed secondary education, 45 (27.3%) primary education, and 36 (21.8%) tertiary education. Employment data showed that 79 (47.9%) of the respondents were self-employed, 35 (21.2%) were formally employed, while 28 (17.0%) were unemployed. Healthcare providers played a crucial role in offering dietary guidance, with 144 (87.3%) of respondents reporting having received dietary recommendations. Among them, 102 (61.8%) had received dietary guidance during their first visit, while 41 (24.8%) received it at a later stage. Only 22 (13.3%) of the respondents reported not having received any dietary counseling. The mean energy intake per day was 1,277 ± 576 kcal, falling below the recommended dietary requirements. While staple foods such as maize, rice, and wheat-based products were widely consumed, there was poor intake of fiber-rich foods, fruits, and lean proteins. Financial constraints and limited nutritional awareness were significant hindrances to recommended dietary practices. This study found that the dietary practices of T2DM patients do not fully align with the recommended dietary guidelines for diabetes management. The findings also indicated a need for improved timely nutrition education and sustained dietary support throughout T2DM management. The inclusion of a Focused Group Discussion provided further insights into patient challenges, highlighting the need for continuous professional dietary counseling and education. Future research should examine the effectiveness of structured dietary interventions on glycemic control and long-term disease management.
Abstract: The increasing prevalence of Type 2 Diabetes Mellitus (T2DM) is a major public health challenge globally, with Kenya experiencing a rising burden of the disease. Proper dietary management is essential for blood glucose regulation and the prevention of diabetes-related complications. This study assessed the dietary practices of T2DM outpatients at M...
Show More
