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Elizabeth Gibney - One of the best experts on this subject based on the ideXlab platform.

Ajayi Kayode - One of the best experts on this subject based on the ideXlab platform.

  • nutrient composition and adequacy of two locally formulated winged termite macrotermes bellicosus enriched complementary foods
    Journal of Field Robotics, 2016
    Co-Authors: Adepoju Thomas, Ajayi Kayode
    Abstract:

    The period from birth to two years of age constitute critical window of opportunity for promoting optimal growth and development of a child. Inadequate food intake and poor feeding practices are causes of malnutrition among Nigerian children, as many locally formulated complementary foods are deficient in protein and micronutrients. Roasted Macrotermes bellicosus (MB) is nutritious and relished as snack by people living the traditional lifestyle. This study was carried out to investigate possible use of MB in formulating nutrient-dense complementary foods from maize and sorghum. Macrotermes bellicosus was collected in Ibadan, Nigeria during their swarming, roasted, de-winged, powdered and added to fermented corn (CF) and sorghum (SF) flour in the ratio 100%flour, 90%flour+10%MB, 85%flour+15%MB, and 80%flour+20%MB to give eight complementary foods, which were analysed for proximate, mineral, vitamin and antinutrient composition using AOAC methods. Hundred grammes of CF and SF contained 11.7g, 10.6g moisture, 8.9g, 9.7g crude protein, 3.1g, 2.8g fat, 74.3g, 74.8g total carbohydrates, 6.67mg, 26.60mg calcium, 295.50mg, 325.43mg phosphorus, 2.61mg, 7.61mg iron, 3.19mg, 2.41mg zinc, and yielded 353.9kcal, 358.6kcal energy respectively. Significant reduction occurred in moisture and carbohydrate content of MB-incorporated complementary foods while their crude protein, ash, fat, calcium, iron, zinc, vitamins B 3 , B 6 B 12 and beta-carotene content increased significantly as the level of inclusion of MB increased (p<0.05). Level of atinutritional factors were insignificantly low in the blends, and cannot pose any health risk. Macrotermes bellicosus can be used in enriching cereal-based complementary foods as means of reducing infant and young child malnutrition in Nigeria.

  • Nutrient Composition and Adequacy of two Locally Formulated Winged Termite (Macrotermes Bellicosus) Enriched Complementary Foods
    Journal of Food Research, 2016
    Co-Authors: Adepoju Oladejo Thomas, Ajayi Kayode
    Abstract:

    The period from birth to two years of age constitute critical window of opportunity for promoting optimal growth and development of a child. Inadequate food intake and poor feeding practices are causes of malnutrition among Nigerian children, as many locally formulated complementary foods are deficient in protein and micronutrients. Roasted Macrotermes bellicosus (MB) is nutritious and relished as snack by people living the traditional lifestyle. This study was carried out to investigate possible use of MB in formulating nutrient-dense complementary foods from maize and sorghum. Macrotermes bellicosus was collected in Ibadan, Nigeria during their swarming, roasted, de-winged, powdered and added to fermented corn (CF) and sorghum (SF) flour in the ratio 100%flour, 90%flour+10%MB, 85%flour+15%MB, and 80%flour+20%MB to give eight complementary foods, which were analysed for proximate, mineral, vitamin and antinutrient composition using AOAC methods. Hundred grammes of CF and SF contained 11.7g, 10.6g moisture, 8.9g, 9.7g crude protein, 3.1g, 2.8g fat, 74.3g, 74.8g total carbohydrates, 6.67mg, 26.60mg calcium, 295.50mg, 325.43mg phosphorus, 2.61mg, 7.61mg iron, 3.19mg, 2.41mg zinc, and yielded 353.9kcal, 358.6kcal energy respectively. Significant reduction occurred in moisture and carbohydrate content of MB-incorporated complementary foods while their crude protein, ash, fat, calcium, iron, zinc, vitamins B 3 , B 6 B 12 and beta-carotene content increased significantly as the level of inclusion of MB increased (p

Xu Xing - One of the best experts on this subject based on the ideXlab platform.

Gilbert Kokwaro - One of the best experts on this subject based on the ideXlab platform.

  • The content of African diets is adequate to achieve optimal efficacy with fixed-dose artemether-lumefantrine: A review of the evidence
    Malaria Journal, 2008
    Co-Authors: Zulfiqarali G. Premji, Alice Ndong, Nathan Mulure, Obiyo Nwaiwu, Salim Abdulla, Catherine O. Falade, Bernhards Ogutu, Issaka Sagara, Gilbert Kokwaro
    Abstract:

    A fixed-dose combination of artemether-lumefantrine (AL, Coartem(R)) has shown high efficacy, good tolerability and cost-effectiveness in adults and children with uncomplicated malaria caused by Plasmodium falciparum. Lumefantrine bioavailability is enhanced by food, particularly fat.As the fat content of sub-Saharan African meals is approximately a third that of Western countries, it raises the question of whether fat consumption by African patients is sufficient for good efficacy. Data from healthy volunteers have indicated that drinking 36 mL soya milk (containing only 1.2 g of fat) results in 90% of the lumefantrine absorption obtained with 500 mL milk (16 g fat). African diets are typically based on a carbohydrate staple (starchy root vegetables, fruit [plantain] or cereals) supplemented by soups, Relishes and sauces derived from vegetables, pulses, nuts or fish. The most important sources of dietary fat in African countries are oil crops (e.g. peanuts, soya beans) and cooking oils as red palm, peanut, coconut and sesame oils. Total fat intake in the majority of subSaharan countries is estimated to be in the range 30-60 g/person/day across the whole population (average 43 g/person/day). Breast-feeding of infants up to two years of age is standard, with one study estimating a fat intake of 15-30 g fat/day from breast milk up to the age of 18 months. Weaning foods typically contain low levels of fat, and the transition from breast milk to complete weaning is associated with a marked reduction in dietary fat. Nevertheless, fat intake >10 g/day has been reported in young children post-weaning. A randomized trial in Uganda reported no difference in the efficacy of AL between patients receiving supervised meals with a fixed fat content (~23 g fat) or taking AL unsupervised, suggesting that fat intake at home was sufficient for optimal efficacy. Moreover, randomized trials in African children aged 5-59 months have shown similar high cure rates to those observed in older populations, indicating that food consumption is adequate post-weaning. In conclusion, it appears that only a very small amount of dietary fat is necessary to ensure optimal efficacy with AL and that the fat content of standard meals or breast milk in sub-Saharan Africa is adequate.

C. D. Ribeiro - One of the best experts on this subject based on the ideXlab platform.

  • An outbreak of Salmonella typhimurium DT170 associated with kebab meat and yoghurt relish
    Epidemiology and infection, 1999
    Co-Authors: M. R. Evans, Roland L Salmon, L. Nehaul, S. Mably, L. Wafford, M. Z. Nolan-farrell, D. Gardner, C. D. Ribeiro
    Abstract:

    During July 1995, an outbreak of Salmonella typhimurium definitive type (DT) 170, an unusual strain, occurred in South Wales. A case-control study found that illness was associated with eating kebabs (odds ratio undefined, P=0·002), doner kebabs (odds ratio 7·9, 95% confidence interval 1·5–20·5, P=0·02) and kebabs with yoghurt based relish (odds ratio undefined, P=0·009) but not with eating kebabs with mayonnaise-based relish (odds ratio 2·4, 95% confidence interval 0·4–13·9, P=0·53). Environmental investigations discovered a complex web of producers and wholesale suppliers. Kebab meat and yoghurt had been supplied to the two main implicated outlets by a single wholesaler. Samples of raw minced lamb and several environmental swabs taken at the wholesaler were positive for S. typhimurium DT170. Blood- stained, unsealed yoghurt pots were observed to be stored under a rack of raw lamb. Investigators of food poisoning outbreaks linked to takeaway food should consider cross- contaminated Relishes and dressings as well as undercooked meat as potential vehicles of infection.