Department of Human Nutrition and Dietetics

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Thesis from the Department of Human Nutrition and Dietetics

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    COMPARATIVE NUTRIENTS COMPOSITION OF SMOOTHIES MADE FROM FRUITS, PLANT BASED MILK AND EGG SHELL POWDER
    (Lead City University, Ibadan, 2024-12) Ayomide Abimbola FASAKIN
    Undernutrition caused by a lack of access to high-quality, nutritious food is a prevalent problem in Sub-Saharan Africa, affecting the health and survival of vulnerable groups. Inadequate dietary intake causes nutritional deficiencies, especially calcium, essential for growth and physiological function. This study looked into improving calcium consumption by adding heat-treated crushed eggshells to smoothies. A panel of 15 trained sensory assessors rated the instantly blended smoothies based on appearance, aroma, flavour, texture, and overall acceptability. An experimental sample design which consisted of a mixed method approach of literature review, comparing micronutrient levels, phytochemicals, and sensory characteristics of smoothies was used to assess the practicality, safety, and acceptability of consumption of heat-treated powdered eggshells. Sample 1 has the second highest amount of Vitamin B9, (0.52 ± 0.01mg) highest amount of Vitamin C, (14.88 ± 0.15 mg) and the overall highest vitamin content. Sample 2 has the second-highest amount of Vitamin C, (12.97 ± 0.03 mg) and the overall second highest vitamin content. Sample 4 presented the highest quantities of vitamin D (0.06 ± 0.00mg), vitamin E (0.15 ± 0.00mg), and the second highest calcium levels (1739.45 ± 0.00mg), along with total phenolics (0.45 ± 0.00mg) and other phytochemicals. Conversely, Sample 3 contained greater concentrations of potassium (615.67 ± 8.07 mg) and flavonoids (5.25 ± 0.05mg). The sensory analysis revealed no notable differences in colour or aroma; however, Sample 1 achieved the second highest scores across all sensory evaluations and garnered the second- best overall score. Sample 4 received the second-highest rating for texture among the smoothies. Samples 1 and 5 attained the top ratings for all sensory aspects and were deemed the most enjoyable overall. Powdered eggshells could be a highly equitable approach to raising calcium intakes in rural Sub-Saharan Africa, where calcium intake is low and village poultry ownership is prevalent. Keywords: Smoothies, Calcium-Supplements, Eggshell Powder, Plant Based Milk, Nutrient Composition Word count: 300 words
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    Knowledge and Perception of In-School Adolescents on the Role of Adequate Diet in Non- Communicable Diseases Prevention and Management in Ogun State, Nigeria
    (Lead City University, Ibadan, 2024-12) Gbemisola Taiwo OLAPO
    Non-communicable diseases (NCDs) have become a significant public health challenge, particularly among adolescents in low- and middle-income countries like Nigeria. Consuming unhealthy food is a significant and modifiable behavioral risk factor for the development of NCDs later in life. To address the global NCD pandemic, which is responsible for 74% of deaths globally and 29% of deaths in Nigeria, nutrition literacy and healthy eating habits, particularly among adolescents and younger age groups must be encouraged. This cross sectional study assessed the knowledge and perception of in-school adolescents (N=480) aged 10-19 years in Ogun State, Nigeria regarding the role of adequate diet in NCDs prevention and management. Using a 23-item assessment scale, 302(63%) respondents demonstrated good knowledge of NCDs (scores ≥70%), 129(27.4%) showed fair knowledge (50-70%), and 46(9.6%) showed poor knowledge (50%). On a 7-item scale assessing knowledge of diet's role in NCD prevention, 273.6(57%) demonstrated good knowledge (scores ≥70%), 52.8(11%) showed fair knowledge (scores 50-70%), and 153.6(32%) showed poor knowledge (scores <50%). Regarding perceptions, 36% of respondents had a positive perception of the importance of diet in NCD prevention and management, while 64% had a negative perception. Correlation analyses revealed weak but significant positive associations between respondents' age (r=0.045, p=0.004), gender (r=0.016, p=0.029), and residential location (r=0.025, p=0.003) with more positive perceptions. Anthropometric measurements showed that 60.8% of respondents had normal weight, 23.3% were underweight, and 15.9% were overweight and obese. Despite generally demonstrating good knowledge of major NCDs and their dietary link, 43.1% believed NCDs were caused by supernatural powers, 72.1% perceived traditional cultural foods as generally healthy, and 65% viewed consuming a balanced diet as inconvenient and expensive. The findings highlight the need for culturally sensitive nutrition education programs to address knowledge gaps, dispel misconceptions, and promote healthier dietary habits among Nigerian adolescents. Keywords: Knowledge, Perception, In-School Adolescents, Adequate Diet, Non- Communicable Diseases. Word Count: 295
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    Nutritive Assessment & Acceptability of Bread Fortified with Avocado Seed Powder
    (Lead City University, Ibadan, 2024-12)
    This research assesses the efficacy of avocado seed powder (ASP) in the fortification of bread. The incorporation of avocado seed powder into bread formulations occurred at 5% and 10% of the weight of flour, alongside fixed ratios of other ingredients (yeast, butter, milk, egg, sugar and water). The fortified dough underwent evaluation for proximate composition, antioxidant activity, and functional properties utilizing standardized chemical methodologies. Furthermore, a sensory evaluation involving 30 participants was performed employing a hedonic scale. Findings indicated that the fortification of bread with ASP significantly elevated its fiber content (P<0.05), concurrently leading to a reduction in protein and fat content (P<0.05) as the levels of ASP increased. The total phenolic content varied from 0.39 ng/kg in the control bread to 2.10 ng/kg in the bread containing 10% ASP. Additionally, avocado seed powder enhanced the antioxidant capacity of the bread, with Diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity increasingzz as from 57.83% in control samples to 62.41% in bread comprising 5% ASP. Functional attributes such as bulk density and water absorption capacity were markedly improved with the incorporation of ASP. Sensory evaluation showed that the inclusion of ASP adversely influenced the appearance of the bread but did not significantly affect flavor or overall acceptability (P>0.05). The study concludes that the addition of avocado seed powder, at levels up to 10%, enhances the nutritional profile of bread without substantially compromising consumer acceptability. Keywords: Avocado seed powder, Nutritive Assessment, Fortification, Acceptability. Word Count: 229
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    Nutritional and Sensory Evaluation of Instant Extruded Snack Developed from Blends of Malted (Yellow Maize and White Sorghum), Soybeans, Sweet Potato and Brisket Bones
    (Lead City University, Ibadan, 2024-12) Samuel Olusina OWOLABI
    This study evaluated the nutritional and sensory properties of instant extruded snacks from a combination of malted yellow maize and white sorghum, soybean, sweet potato, and brisket bones. The maize and sorghum were malted for 30 and 20 hours respectively, while the sweet potatoes, soyabean and brisket bones were dried and converted to flours. Nine flour blends were formulated and subdivided into three segments where Segment A (maize based),ASO BSO: & CSO, Segment B (sorghum based),DSO, ESO , FSO. and Segment C (maize-sorghum based), GSO, HSO, ISO, were used to produce instant extruded snacks using a twin-screw extruder. The proximate and nutritional properties of the extrudes were evaluated, sensory evaluation was conducted using a 9-point hedonic scale, and the results were analyzed using SPSS. The analytical values for the nine samples ranged from 3.10 to 3.20% for moisture content, 1.71 to 2.00% for ash, 10.29 to 10.58% for fiber, 12.80 to 14.52% for crude protein, 3.10 to 3.15% for fat, 66.08 to 68.33% for carbohydrate, and 350.27 to 355.94 kcal for energy. Micronutrient values per 100mg ranged from 260.23 to 275.10mg for calcium, 137.22 to 162.42mg for magnesium, 455.23 to 458.35mg for potassium, 120.00 to 142.45mg for sodium, 370.23 to 403.23mg for potassium, 40.20 to 49.65mg for iron, 2.21 to 3.23mg for zinc, 3.43 to 4.56mg for vitamin A, 3.76 to 4.34mg for vitamin B1, and 0.69 to 0.76mg for vitamin B2. The results showed no significant differences (p>0.05) between samples from the same cereal base, but significant differences (p>0.05) between samples from different cereal bases. Increasing soybeans and malted grains increased the protein and carbohydrate content. Conclusively, maize-based formulations were preferred over sorghum-based. Nutritional, healthy, and acceptable instant snacks for managing malnutrition can be developed from these snacks. Keywords: Instant extruded snacks, Malted yellow maize, Soybeans, Sweet potatoes, Brisket Bone. Word Counts: 250