Determinants of Breast Milk Substitute Use for Mothers with Infants Less Than Six Months in Jigjiga City, Somali Region, Eastern Ethiopia: A Case-Control Study
Abdulahi Haji Abas,
Ahmed Tahir Ahmed,
Abdifatah Elmi Farah,
Hashim Sheik
Issue:
Volume 11, Issue 2, March 2022
Pages:
12-19
Received:
7 February 2022
Accepted:
7 March 2022
Published:
23 March 2022
Abstract: Background. Breast milk substitute (BMS) is any food being marketed or otherwise presented as a partial or total replacement for breast milk, whether or not suitable for that purpose. Determinant use of breastmilk substitutes for infant feeding despite the WHO recommendation have been the subject of various research studies. However, there are limited data in the developing countries, particularly in the study area. The purpose of this study was to assess determinant the use of BMS for mothers with infants less than six months in Jigjiga city. Methods. Quantitative Community based matched case-control was conducted from 24th of June, 2019 to 6th of August, 2019, using interviewer administered questionnaire. This study included 160 mothers with infants less than six months. Data were cleaned and exported to SPSS version 20 and both descriptive and analytical analyses were executed. The level of significance was set at P<0.05. Binary logistic regression was used to produce summary of statistics including crude and adjusted odds ratio and 95% confidence intervals. Result. the study identified six main variables as influencers for use of BMS among mothers with infants less than six months, after multivariate logistic regression analysis, lack of breastfeeding counselling during antenatal and postnatal care visits, infants older than three months, unhealthy infants at birth and exposure of BMS before delivery were independent associated with use BMS. Conclusion. Commercial promotion of breastmilk substitute through local Medias is very common in study area, as result of this, confidence of mother to exclusively breast feed infants is significantly affected. These alarms more work on strengthening counselling, particularly, age specific counselling on exclusive breastfeeding at health facilities and through local Medias, to counteract promotion of breastmilk substitutes from others TVs in Somalia and female merchants.
Abstract: Background. Breast milk substitute (BMS) is any food being marketed or otherwise presented as a partial or total replacement for breast milk, whether or not suitable for that purpose. Determinant use of breastmilk substitutes for infant feeding despite the WHO recommendation have been the subject of various research studies. However, there are limi...
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Production and Quality Evaluation of Biscuits from Blends of Wheat, Millet and Sesame Seeds Composites: Functional and Nutrients Characteristics
Irine Mengeneh,
Charles Chukwuma Ariahu
Issue:
Volume 11, Issue 2, March 2022
Pages:
20-29
Received:
30 October 2021
Accepted:
27 January 2022
Published:
23 March 2022
Abstract: The study was designed to produce biscuits from blends of wheat, millet, sesame seeds composites with the outcome of boosting the nutritional value of the biscuits and increasing the utilisation of millet and sesame which are locally grown crops thereby reducing the over dependence of wheat importation. Millet and sesame were processed into flours and mixed with wheat flour at different proportion (100:0:0, 90:5:5, 85:10:5, 80:15:5 and 75:20:5) to produce biscuits. The flours produced were analysed for functional properties, anti-nutrient, proximate and minerals while biscuits produced were analysed for: anti-nutrients, proximate, and minerals. The functional properties of flours; bulk density, swelling capacity, OAC, WAC, and foaming capacity ranged from 0.88-0.993 g/cm3, 1.224-1.65g/mL, 0.846-1.835 g/L, 1.44-2.25ml/g, 8.05-11.03%. The anti-nutritional properties: Cyanide, phytates, oxalate and tannin content of flours ranged from 0.037 to 0.086 mg/kg, 0.064 to 0.556mg/kg, 0.317 to 0.571mg/kg, and 3.51 to 5.03mg/kg respectively. The cyanide content for biscuit was negligible (<0.001) while the phytates, oxalate and tannin ranged from 0.052-0.085mg/kg, 0.113-0.166mg/kg and 1.41-2.22mg/kg respectively. For the Proximate and mineral composition of flour and biscuits samples, Moisture, Protein, fats, crude fibre, ash, carbohydrates and energy values ranged from 13.30 to 14.92 g/100g, 9.65 to 16.53g/100g, 0.19 to 1.56 g/100g, 3.62 to 4.62 g/100g, 1.09 to 1.59g/100g, 72.16 to 60.78g/100g and 1397.81 to 1372.01kJ/100g for flour samples respectively. whereas in biscuits, it ranged from 6.85 to 8.78g/100g, 9.00 to 16.18g/100g, 1.96 to 2.76g/100g, 2.20 to 2.97g/100g, 78.98 to 68.21g/100g and 1568.02 to 1536.92KJ/100 respectively. The mineral composition in flour samples ranged from 304.7 to 330.6 mg/100g for Ca, 281.7 to 299.0mg/100g for Mg, 5.3 to 6.9 mg/100g for Fe, 8.4 to 10.1 mg/100g for Zn, 2.63 to 3.9mg/100g for Mn and 0.02 to 0.18mg/100g for Cu. The As and Pb values were the same in both flour and biscuits samples (<0.001mg/100g). The mineral content for biscuits ranged from 205 to 246 mg/100g for Ca, 196.7 to 221.7 mg/100g for Mg, 4.7 to 6.3 mg/100g for Fe 7 to 9.13 mg/100g for Zn, 1.8 to 3.7mg/100g for Mn and 0.01 to 0.09mg/100g for Cu.
Abstract: The study was designed to produce biscuits from blends of wheat, millet, sesame seeds composites with the outcome of boosting the nutritional value of the biscuits and increasing the utilisation of millet and sesame which are locally grown crops thereby reducing the over dependence of wheat importation. Millet and sesame were processed into flours ...
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Nutritional Status and Eating Habits of Children in Orphanages in Bamenda (North West Cameroon)
Adeline Ambe Singwa,
Agatha Nguti Tanya,
Thierry Noumo Ngangmou,
Lifoter Kenneth Navti,
Primus Azinwi Tamfuh,
Richard Aba Ejoh
Issue:
Volume 11, Issue 2, March 2022
Pages:
30-37
Received:
8 March 2022
Accepted:
28 March 2022
Published:
8 April 2022
Abstract: Regular growth assessment of children helps maintain adequate dietary intake and physical growth. However, very little or no information is available on the nutritional status of children in orphanages in Cameroon making control of deficiency diseases in children very difficult in these institutions. The main aim of this study was to determine the nutritional status and eating habits of children in some orphanages in Bamenda (North West Cameroon). The height and weight of 205 children (97 boys and 108 girls) ages 1-18 years were measured and their BMI (Body Mass Index) was calculated. A structured questionnaire was used for eating habits and dietary data collection. A usual intake of nutrients was collected and some food samples from the orphanages were collected for three days and analyzed in the laboratory to determine children’s usual intakes of nutrients. The data were analyzed by descriptive statistics. The results revealed that 15.7% of girls and 18.6% of boys were underweight, 3.7% of girls and 4.1% of boys were stunted and 16.5% of boys and 23.1% of girls were overweight/obese. The most eaten foods were cereals and the least were dairy products. Vegetables, fruits and milk consumption rates were low. The average intake of energy, protein and total fats was inadequate for orphanage children aged 14 to 18 years. The average intake of vitamin A, calcium and iron was inadequate in all orphanages compared to the RDA (Recommended Dietary Intake) values. Efforts should be directed towards educating the orphanage caregivers on meal planning and preparation to increase micronutrient intake in the orphanages’ diets and improve the health of the children. Food or financial aid should also be granted to these institutional care homes to enable them to improve on the overall nutritional content of foods.
Abstract: Regular growth assessment of children helps maintain adequate dietary intake and physical growth. However, very little or no information is available on the nutritional status of children in orphanages in Cameroon making control of deficiency diseases in children very difficult in these institutions. The main aim of this study was to determine the ...
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Microbial Dynamics Associated with Spontaneous Fermentation of Cocoa (Theobroma cacao L.) in Cameroon and Evaluation of the Quality of Marketable Beans
Roland Jethro Ekwala Misse Ngangue,
Emile Minyaka,
Steve Georges Bekwankoa Fofou,
Jules Christophe Manz Koule,
François Valery Nsoga,
Merlin Nchoutpouen Ngafon,
Regine Tuem Somon,
Henri Tibo Ambata Ambata,
Mathieu Ndomou
Issue:
Volume 11, Issue 2, March 2022
Pages:
38-44
Received:
8 March 2022
Accepted:
29 March 2022
Published:
8 April 2022
Abstract: Cocoa fermentation is essential for the production of marketable beans for chocolate manufacturing. It is a microbial process that affects the marketable quality of the beans. The microbial dynamics associated with cocoa fermentation as well as the quality of marketable beans were evaluated in a couple of towns in Cameroon. After plating on selective agar plates, the growth of microflora named yeast, acetic acid bacteria, lactic acid bacteria, bacillus and molds associated with the different fermentations was monitored by enumeration using decimal dilution. The quality of the beans was assessed by the fermentation index, pH and grain size. Cocoa beans from Bafia, Bertoua, Elogbatindi, and Penja were sampled after 0, 24, 48, 72, 96, 120, and 144 hours of spontaneous fermentation. It was found that the order of emergence and the time of appearance of the different microbial genera varied between locations and the fermentations process were generally dominated by yeasts followed by lactic acid bacteria and bacillus witch were found during all the fermentation stages except in Elogbatindi where baccilus appear after 48h. Bean pH decreased from 5.88 ± 0.02 - 6.52 ± 0.01 to 4.34 ± 0.02 - 5.68 ± 0.06. The fermentation index of the beans ranged between 1.00 and 1.40 at the end of the process of fermentation and the seeds obtained had consistent specific weight since the value of their weight were greater than 1. The microbial strains would have a high technological potentiality leading to a good quality of fermented cocoa beans and may be use as starter in improvement program of cocoa beans fermentation process.
Abstract: Cocoa fermentation is essential for the production of marketable beans for chocolate manufacturing. It is a microbial process that affects the marketable quality of the beans. The microbial dynamics associated with cocoa fermentation as well as the quality of marketable beans were evaluated in a couple of towns in Cameroon. After plating on selecti...
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